tag:blogger.com,1999:blog-20730391979358516352024-03-28T18:43:30.935+01:00 COOKING JULIA La cuisine rapide, facile et inventive, au Thermomix de préférence !Cooking juliahttp://www.blogger.com/profile/14766525536119025313noreply@blogger.comBlogger2968125tag:blogger.com,1999:blog-2073039197935851635.post-76789820316973517542024-03-28T17:30:00.001+01:002024-03-28T17:30:00.135+01:00LASAGNES AU SAUMON ET POIREAUX<div style="text-align: left;">En attendant le retour des légumes d'été, le poireau reprend du service dans ces lasagnes très addictives et particulièrement réussies. Le duo saumon-poireaux a fait ses preuves depuis bien longtemps, et son succès ne se dément pas dans cette préparation simple et savoureuse, dans laquelle la douceur prédomine.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnn5DFDFaNA_rlk59tl3YTZoZogFmdJvK8VQBCW2nosYU9B4lzXS1c0p74nmM6beB1J9_Id8ko_Eg_8rxGxVY-ZDrYEL1StdRbFXeWU7NX_H1AhYpTH4xJBM3G-nB7j3lp9G3YZDln_3Rgn1_R-YBr7PW5klVAHp2fPf2sKesFUdaTOKlrfwKLLAwY2Y/s1623/xLasagnes%20saumon%20et%20poireaux%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="1623" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnn5DFDFaNA_rlk59tl3YTZoZogFmdJvK8VQBCW2nosYU9B4lzXS1c0p74nmM6beB1J9_Id8ko_Eg_8rxGxVY-ZDrYEL1StdRbFXeWU7NX_H1AhYpTH4xJBM3G-nB7j3lp9G3YZDln_3Rgn1_R-YBr7PW5klVAHp2fPf2sKesFUdaTOKlrfwKLLAwY2Y/w640-h436/xLasagnes%20saumon%20et%20poireaux%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Ce plat est simple et rapide à préparer car j'utilise, comme souvent maintenant, des feuilles de lasagnes fraîches dont l'immense intérêt est de ne pas nécessiter de précuisson et surtout, d'éviter de se retrouver avec des pâtes pas assez cuites parce que le plat ne contenait pas assez de liquide pour les cuire correctement. Elles se découpent facilement aux dimensions du plat et le paquet contient juste le nombre de feuilles nécessaires pour faire trois couches.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4sKwyY_b0RGYFFSkz-5pkhxEA3Le2qWxFvlJ-ktwH-Y-nR-KnyGy9yvCt-zVoFg_7paPE7FBgeHqE5x5qLpLx1AYR0mPpC7OZ_UaBs1qxxI7SlONUUY6xjEvOGx7MOT-cDKdkgyuvFhyphenhyphenrW2-QOb9nXO0SidILtmyzOBiTpRp6Np036W2TykAX-HDmho/s1636/xLasagnes%20saumon%20et%20poireaux%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1636" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4sKwyY_b0RGYFFSkz-5pkhxEA3Le2qWxFvlJ-ktwH-Y-nR-KnyGy9yvCt-zVoFg_7paPE7FBgeHqE5x5qLpLx1AYR0mPpC7OZ_UaBs1qxxI7SlONUUY6xjEvOGx7MOT-cDKdkgyuvFhyphenhyphenrW2-QOb9nXO0SidILtmyzOBiTpRp6Np036W2TykAX-HDmho/w640-h442/xLasagnes%20saumon%20et%20poireaux%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #ea9999;">Ingrédients</span></b></div><div style="text-align: center;">3 poireaux (environ 600 g)</div><div style="text-align: center;">25 g de beurre</div><div style="text-align: center;">4 pavés de saumon</div><div style="text-align: center;">6 grandes feuilles de lasagnes fraîches</div><div style="text-align: center;">300 ml de crème semi-liquide légère</div><div style="text-align: center;">70 g de fromage râpé</div><div style="text-align: center;">Sel, poivre</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx7kzseMtc6bT4SHFNWh-YpBUNZ6x-8UuIcqa9yc-KTxm_nMF2KicVbF8KE9g8aTzAUcDVy6JLqGPIbGLhNwwbSVrRVrT2PBITQnPBRWyi2K7wx4ipsZVXUpeI85CnWJGRGPymnJi1DSxIRW4Erx68CoetIfJCFdmmfku0c3Xf32svUuN5Qxbf6wz-mE/s1537/xLasagnes%20saumon%20et%20poireaux%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1090" data-original-width="1537" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx7kzseMtc6bT4SHFNWh-YpBUNZ6x-8UuIcqa9yc-KTxm_nMF2KicVbF8KE9g8aTzAUcDVy6JLqGPIbGLhNwwbSVrRVrT2PBITQnPBRWyi2K7wx4ipsZVXUpeI85CnWJGRGPymnJi1DSxIRW4Erx68CoetIfJCFdmmfku0c3Xf32svUuN5Qxbf6wz-mE/w640-h454/xLasagnes%20saumon%20et%20poireaux%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #ea9999;"><b>Préparation</b></span></div><div style="text-align: left;">Préchauffer le four à 180°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nettoyer les poireaux et les couper en fines rondelles.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdKaCzM1czm5iO7LtKKSmYxlR4S_kBu80j-7h2TZM6_5PyiBdvkfWo88PcRudMT5FiLXtx-Ydnq0R_5i4Dpmi8TjimVIEKIECi8bznnoDjhjdN6ngSe8r5c1CMSjXDcnM0yGG9uUXVWBridFXuIaDsQo2GynP_C4XWZvWdZNKyT4ybABcgq09uER6MQ8/s1197/xLasagnes%20saumon%20et%20poireaux%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1197" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdKaCzM1czm5iO7LtKKSmYxlR4S_kBu80j-7h2TZM6_5PyiBdvkfWo88PcRudMT5FiLXtx-Ydnq0R_5i4Dpmi8TjimVIEKIECi8bznnoDjhjdN6ngSe8r5c1CMSjXDcnM0yGG9uUXVWBridFXuIaDsQo2GynP_C4XWZvWdZNKyT4ybABcgq09uER6MQ8/s320/xLasagnes%20saumon%20et%20poireaux%204.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans une sauteuse, faire fondre le beurre et y jeter les poireaux. Les faire revenir à feu vif et les retourner régulièrement pendant 10 minutes. Saler et poivrer. Réserver.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0PPXJGRoTTvAjo9a0rAEybV3r9h6uSb3pyJRJo-xALrk5HOXHc-ZTfKsgAl4k7vyfFV2ZhVNAjNr0mphm8kA39VsrnGMBLWbHo0yJj-1zhVplXcfTCTrzTI917QQ2TP4u9fF_FgzoyyRGMvfV2ovRBEHmcYtPdD4O2IGS3FB9vyFihKP6G_APRgirYw/s1516/xLasagnes%20saumon%20et%20poireaux%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1516" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0PPXJGRoTTvAjo9a0rAEybV3r9h6uSb3pyJRJo-xALrk5HOXHc-ZTfKsgAl4k7vyfFV2ZhVNAjNr0mphm8kA39VsrnGMBLWbHo0yJj-1zhVplXcfTCTrzTI917QQ2TP4u9fF_FgzoyyRGMvfV2ovRBEHmcYtPdD4O2IGS3FB9vyFihKP6G_APRgirYw/s320/xLasagnes%20saumon%20et%20poireaux%205.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pendant ce temps, préparer le poisson : retirer la peau, les arêtes s'il y en a, rincer et essuyer les filets. Les couper en petits morceaux.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0497H_hiRWFEBAP0uShrC0RHHXGbvJUxderKF5z6OdRbNx7fKz-cSw7hJ6M3EBujbrA3YA2C7sbfYnKWzQJ5pMB27hIX3Ftc_L_bnikS-XUsdevyIl_KKzqWEagSocfz876fPhvhQgzlZPgNL9_H0thzfoG4U8uGc5_KfD3vJHD6OopdqDHG19VVKj4/s1186/xLasagnes%20saumon%20et%20poireaux%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="1186" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0497H_hiRWFEBAP0uShrC0RHHXGbvJUxderKF5z6OdRbNx7fKz-cSw7hJ6M3EBujbrA3YA2C7sbfYnKWzQJ5pMB27hIX3Ftc_L_bnikS-XUsdevyIl_KKzqWEagSocfz876fPhvhQgzlZPgNL9_H0thzfoG4U8uGc5_KfD3vJHD6OopdqDHG19VVKj4/s320/xLasagnes%20saumon%20et%20poireaux%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans un plat, verser un fond de crème (un quart de la quantité totale). Poser une couche de lasagnes pour recouvrir tout le fond du plat (découper les feuilles pour qu'elles s'adaptent parfaitement à la taille du plat).</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_z5l2lX4O0XFkO8rndbeeP5MCiWUB6ii_jEX8hZ8EnzckmJ6lp6-wEjnLa_p8SrQ2H6MKQsE82DTDo5AUOu9pf9u-X1zXRXNdbwK8tbBI0sk2SGS4WqFjjYHJC_7hVLdRzL5CYzJeFepDZCfjwOpz1XOtdrwFeYqu9NZa7JDlB7fsIUI2iGLOt1qc_A/s1562/xLasagnes%20saumon%20et%20poireaux%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1562" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_z5l2lX4O0XFkO8rndbeeP5MCiWUB6ii_jEX8hZ8EnzckmJ6lp6-wEjnLa_p8SrQ2H6MKQsE82DTDo5AUOu9pf9u-X1zXRXNdbwK8tbBI0sk2SGS4WqFjjYHJC_7hVLdRzL5CYzJeFepDZCfjwOpz1XOtdrwFeYqu9NZa7JDlB7fsIUI2iGLOt1qc_A/s320/xLasagnes%20saumon%20et%20poireaux%207.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Répartir la moitié des poireaux cuits, puis la moitié du saumon et arroser avec un quart de la crème. Saler et poivrer.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmH_BoK3ZoG3LU25vvzpM9Ej8OlasfKD9nw7OdrFnvkMK5xRNon0XtnbsMvvKAM_LfqbSFSPtBmKGhc6Nhct3rWULc0Ka770VSGA5kqElYYmLeYq_oco8LF-sWknpY_4siRZMjXeHtfxddbUGQbn0cigYXioqtfcsHFQTdzcy7vcRE3aFPxT-6KxgDVE/s1627/xLasagnes%20saumon%20et%20poireaux%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="1627" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmH_BoK3ZoG3LU25vvzpM9Ej8OlasfKD9nw7OdrFnvkMK5xRNon0XtnbsMvvKAM_LfqbSFSPtBmKGhc6Nhct3rWULc0Ka770VSGA5kqElYYmLeYq_oco8LF-sWknpY_4siRZMjXeHtfxddbUGQbn0cigYXioqtfcsHFQTdzcy7vcRE3aFPxT-6KxgDVE/s320/xLasagnes%20saumon%20et%20poireaux%208.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Poser une deuxième couche de lasagnes, puis le reste des poireaux, le reste du saumon et un quart de la crème. Saler et poivrer. Terminer par une dernière couche de lasagnes et enfin le reste de la crème. Saupoudrer de gruyère râpé.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gwi5KMNh2jMZkt6bWBv2hNOXc-0Ujw07lChdltNjVGGOhuIFCL4nDwEEM7RYdGpegmwcUKgTVBcb-5WzMzw8cQTKCirh5fjfpfPTlYNM_BP9Xtx-_Vdqg8_CJvzZzgsCGrUZS9fM-8LYLiElY0GNy1p45EscyKlH42qXo4SfidTlhh3gRdnTCZn7zpo/s1589/xLasagnes%20saumon%20et%20poireaux%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1589" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gwi5KMNh2jMZkt6bWBv2hNOXc-0Ujw07lChdltNjVGGOhuIFCL4nDwEEM7RYdGpegmwcUKgTVBcb-5WzMzw8cQTKCirh5fjfpfPTlYNM_BP9Xtx-_Vdqg8_CJvzZzgsCGrUZS9fM-8LYLiElY0GNy1p45EscyKlH42qXo4SfidTlhh3gRdnTCZn7zpo/s320/xLasagnes%20saumon%20et%20poireaux%209.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enfourner le plat pendant 30 minutes. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPeHVabeLTuAv2_zv5o0Y68-NPYMCmtiLZmGNxh8LiFxztPnHP6s97bFWhLIGe9r4ezZYV-yJd3pttEGxnajY4b6MgtXL4XloyZANZ11qfmGl_bxyEvhXKQwYHl4uAAbSFN1-YjBYK2NLN74sffZXwLMkq7dNiTcopWmDXkXmkdkm2_4plDqf4YTGELs/s1537/xLasagnes%20saumon%20et%20poireaux%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1537" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPeHVabeLTuAv2_zv5o0Y68-NPYMCmtiLZmGNxh8LiFxztPnHP6s97bFWhLIGe9r4ezZYV-yJd3pttEGxnajY4b6MgtXL4XloyZANZ11qfmGl_bxyEvhXKQwYHl4uAAbSFN1-YjBYK2NLN74sffZXwLMkq7dNiTcopWmDXkXmkdkm2_4plDqf4YTGELs/s320/xLasagnes%20saumon%20et%20poireaux%2010.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servir le plat seul ou avec une salade verte.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFlLseAq7THJBWuMPO9ptJJXmb6S5ImQEd6slSDZV1LSrIGURlgm4bxufmioGQQASmy3MEMUn1gUOmjE916KTmdMoJy9Ulj8Yg2nwX9QuiiJGDYnLizMnOOrw4fEzFSoIsnLMwwJzGfJ9MBsaZpYBa_p6zW6ta-cvswpYSgEVSQHJD-0Rv02AAwelTSw/s1481/xLasagnes%20saumon%20et%20poireaux%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1044" data-original-width="1481" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFlLseAq7THJBWuMPO9ptJJXmb6S5ImQEd6slSDZV1LSrIGURlgm4bxufmioGQQASmy3MEMUn1gUOmjE916KTmdMoJy9Ulj8Yg2nwX9QuiiJGDYnLizMnOOrw4fEzFSoIsnLMwwJzGfJ9MBsaZpYBa_p6zW6ta-cvswpYSgEVSQHJD-0Rv02AAwelTSw/w640-h452/xLasagnes%20saumon%20et%20poireaux%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP8RzoaqhVWOuIEBAEi18qcU1ZlgE_5Ek2urfvqICPRRgGUgVF2PiYg1AwvNeHTH2N9cYrSv9CcR8g1x4WMx0-1Jt8tPllhVeuHGllm6wPL7HifCQp5RDZ8tmFf7h-MdfmTEorYbwqzuPGJ5AG7v-_4MuGcH72v4Nljx4yP6GKWEawMUVc4dIZqfmQ9g/s1632/xLasagnes%20saumon%20et%20poireaux%2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1632" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP8RzoaqhVWOuIEBAEi18qcU1ZlgE_5Ek2urfvqICPRRgGUgVF2PiYg1AwvNeHTH2N9cYrSv9CcR8g1x4WMx0-1Jt8tPllhVeuHGllm6wPL7HifCQp5RDZ8tmFf7h-MdfmTEorYbwqzuPGJ5AG7v-_4MuGcH72v4Nljx4yP6GKWEawMUVc4dIZqfmQ9g/w640-h442/xLasagnes%20saumon%20et%20poireaux%2012.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMQiHnE82TvHt3RoSa5F_d8TmH_s2kOrKO04N-ldJGPclAJOT5tjwOkwRQeM736ASfGaekNhBQPV5oDJpij74CBVRLhRaqaWkGBN8JjPHM_XcsL5RhB2glArVj3ZGVYgKpm7PteKI9c6YpAESYsqS_9WO3mLgG_lkCzbNbvXOtUjMoE3NyTq4_0OP614/s1643/xLasagnes%20saumon%20et%20poireaux%2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1643" data-original-width="1102" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMQiHnE82TvHt3RoSa5F_d8TmH_s2kOrKO04N-ldJGPclAJOT5tjwOkwRQeM736ASfGaekNhBQPV5oDJpij74CBVRLhRaqaWkGBN8JjPHM_XcsL5RhB2glArVj3ZGVYgKpm7PteKI9c6YpAESYsqS_9WO3mLgG_lkCzbNbvXOtUjMoE3NyTq4_0OP614/w430-h640/xLasagnes%20saumon%20et%20poireaux%2013.jpg" width="430" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !</span></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com1tag:blogger.com,1999:blog-2073039197935851635.post-57472718077200685132024-03-27T17:30:00.001+01:002024-03-27T17:30:00.131+01:00COUPES LÉGÈRES DE SKYR AUX FRAISES<div style="text-align: left;"><span style="text-align: justify;">Les premières fraises pointent le bout de leur nez sur les étals et comme on en a assez des fruits d'hiver, on se précipite pour en acheter une ou deux barquettes, histoire de patienter jusqu'à l'arrivée des beaux jours. Je n'ai donc pas résisté à l'appel de ces petits fruits rouges bien appétissants, même s'ils ont tendance à être un peu décevants en début de saison. Qu'importe, servis avec du </span><a href="https://www.healthyjulia.com/2024/02/skyr-maison.html" style="text-align: justify;">skyr maison</a><span style="text-align: justify;"> et un peu de faux sucre pour se donner bonne conscience, ils constituent un délicieux dessert simple et frais, parfait pour accueillir les premiers beaux jours.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tvml4w5EYxnX8WEqUjNX4OHsrzI1xFzS8ajxDEeR-cUg6olmqQ-ycptlRx-m7DNQUQZxAmx7YyRsTYohPtUkRDtLEdJ_RmT1cQGN1E-1FHrYQvvxXx2P-4BN98QTW0-inPD1mvaHQOClAwjz1oWUdJNnIgo0uBq0Hk9LeGyxUt1aizgQV6YMbvxiiro/s1640/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1640" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tvml4w5EYxnX8WEqUjNX4OHsrzI1xFzS8ajxDEeR-cUg6olmqQ-ycptlRx-m7DNQUQZxAmx7YyRsTYohPtUkRDtLEdJ_RmT1cQGN1E-1FHrYQvvxXx2P-4BN98QTW0-inPD1mvaHQOClAwjz1oWUdJNnIgo0uBq0Hk9LeGyxUt1aizgQV6YMbvxiiro/w640-h432/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Retrouvez la recette des coupes légères de skyr aux fraises au <a href="http://recettes.de/thermomix">Thermomix</a> ou non sur <i><a href="https://www.healthyjulia.com/2024/03/coupes-legeres-de-skyr-aux-fraises.html">Healthy Julia</a></i>...<br /><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gu7bdZOgTyHJyNMiSz730586rYhsh-nHYHv3aoStpH6aES2g-uBqka3FKgUd2gozOSCHQz3fxAbhv-ew3eX-3ZwUZ45qTFol7cRKu5cVOMM6wWt17d7Mi95HWuvE1j3qEYMSGHmkDEimCi8THFR7jRRkTAHkzbvjTUQ1ipyJt-YUjrzTF24R_ZLSueM/s1679/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1679" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gu7bdZOgTyHJyNMiSz730586rYhsh-nHYHv3aoStpH6aES2g-uBqka3FKgUd2gozOSCHQz3fxAbhv-ew3eX-3ZwUZ45qTFol7cRKu5cVOMM6wWt17d7Mi95HWuvE1j3qEYMSGHmkDEimCi8THFR7jRRkTAHkzbvjTUQ1ipyJt-YUjrzTF24R_ZLSueM/w640-h440/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYc3fQ2EQAQ4AvFNEKA9hhD9MgVAq3adxsFB-VrotiyG95trwvCz2r7nuZiE69zscdXoo2dWFzK2CZHSht6f1W4hcS3kzaAEVVPhA6TY3Si68G9d-gAMHeviQ14PG38HCmqpH9s_X26Oa5AtE59mb83f6Pv1F6QzHPVP17nIbsu1zdhK1juTZ1P7NeOk/s1635/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1635" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYc3fQ2EQAQ4AvFNEKA9hhD9MgVAq3adxsFB-VrotiyG95trwvCz2r7nuZiE69zscdXoo2dWFzK2CZHSht6f1W4hcS3kzaAEVVPhA6TY3Si68G9d-gAMHeviQ14PG38HCmqpH9s_X26Oa5AtE59mb83f6Pv1F6QzHPVP17nIbsu1zdhK1juTZ1P7NeOk/w450-h640/xCoupes%20l%C3%A9g%C3%A8res%20de%20skyr%20aux%20fraises%2011.jpg" width="450" /></a></div><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com11tag:blogger.com,1999:blog-2073039197935851635.post-57224082397196365612024-03-26T17:30:00.001+01:002024-03-26T17:30:00.131+01:00TARTARE D'AVOCAT AUX CREVETTES ET PETITS POIS<div style="text-align: left;">Cette entrée bien fraîche et légère qui fait la part belle aux légumes verts et aux crevettes dans un camaïeu très printanier pourrait bien constituer l'entrée de votre repas de Pâques ! Elle peut même être préparée, au moins partiellement, à l'avance, ce qui est bien pratique quand on reçoit du monde. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvUajDGOgUu3pGwJBUjXgiym9GDM_n3O3lo8R-0cyLufy8Yg3XgPD9BDF40JaeFrzlKoNHWYjaAWMEdjds3RzpnFfdoH-hcjgiDlew4wkVLBVkUrFYYaE7LGWqNiDwwc1sCdHSePzb3tNkTfYIW8VDuLe1Ed43AevNIbf1aS4CDVrz7WgM4fGKLI0MJE/s1632/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="1632" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvUajDGOgUu3pGwJBUjXgiym9GDM_n3O3lo8R-0cyLufy8Yg3XgPD9BDF40JaeFrzlKoNHWYjaAWMEdjds3RzpnFfdoH-hcjgiDlew4wkVLBVkUrFYYaE7LGWqNiDwwc1sCdHSePzb3tNkTfYIW8VDuLe1Ed43AevNIbf1aS4CDVrz7WgM4fGKLI0MJE/w640-h446/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div class="separator" style="clear: both; text-align: left;">Cette recette n'est finalement qu'un assemblage d'ingrédients détaillés en petits morceaux et liés par une sauce légère et citronnée. J'ai préparé trois grosses verrines (photographiées) mais il m'est resté de la salade pour en faire encore au moins deux. On peut même prévoir d’utiliser de plus petits contenants et proposer ce tartare en apéritif.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0VMiBpiGh4MPKAyhD_jKZTXw4g1PKvsZ7vtPXs696s52RO0Y03BTtGZpXxb-cWYGTtQ4IodI-C2Sr5QrTrZPMck9EnowdYzho9sZaGn8MbpaLO-50hR6UBBVXc19vNPjpbO3mqtxtRhevy0KvfYK4TGhvKs7DJLawSMZZPYmyhkUuCnPMgh_ljcacLk/s1618/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1618" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0VMiBpiGh4MPKAyhD_jKZTXw4g1PKvsZ7vtPXs696s52RO0Y03BTtGZpXxb-cWYGTtQ4IodI-C2Sr5QrTrZPMck9EnowdYzho9sZaGn8MbpaLO-50hR6UBBVXc19vNPjpbO3mqtxtRhevy0KvfYK4TGhvKs7DJLawSMZZPYmyhkUuCnPMgh_ljcacLk/w640-h444/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #6aa84f;">Ingrédients (pour 5 à 6 verrines) </span></b></div><div style="text-align: center;">100 g de petits pois surgelés</div><div style="text-align: center;">2 avocats</div><div style="text-align: center;">200 g de crevettes cuites décortiquées</div><div style="text-align: center;">1 petit oignon nouveau</div><div style="text-align: center;">1 citron jaune</div><div style="text-align: center;">3 c. à s. d'huile d'olive</div><div style="text-align: center;">1 citron vert</div><div style="text-align: center;">Coriandre fraîche</div><div style="text-align: center;">Sel, poivre</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1ABiBJ9iQkOAyUBzxOjt4Ach6AgBEK01gbPMosyuEIJ0UQJzgTEtqz_a26nEpn1toGnKOlTeIlxRdPOR-I4XP0wNTOECNmYt-i8Ophj4kjmdo6uTeDw1vzmo321y2PC-5yYtjFq9XZkVUXolOX8cXsdj4lSiAKqXaIGKdagXxEvwC5NTjzYrqlGz7Vs/s1563/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1563" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1ABiBJ9iQkOAyUBzxOjt4Ach6AgBEK01gbPMosyuEIJ0UQJzgTEtqz_a26nEpn1toGnKOlTeIlxRdPOR-I4XP0wNTOECNmYt-i8Ophj4kjmdo6uTeDw1vzmo321y2PC-5yYtjFq9XZkVUXolOX8cXsdj4lSiAKqXaIGKdagXxEvwC5NTjzYrqlGz7Vs/w640-h444/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #6aa84f;">Préparation</span></b></div><div style="text-align: left;">Faire cuire les petits pois 3 minutes dans une casserole d'eau bouillante. Les égoutter et les réserver.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3SQT5bUkzfk5OrXV6pMFY-TgG9QQqW0Y6y8gv-Eyl2y3xE7MSHWpin0bPAFTSP1i7j8s3h1ANI499TvT2zaOcU3ANxzkN6S4y3btMSd8bujXDHeE5d4qEsR-wtZKhUOP25EK3z1JKs6kbMIjvDAxbHkQJlwI5TvHebIFqGp5QmbwJocXtvrqMeSUW5w/s1486/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1486" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3SQT5bUkzfk5OrXV6pMFY-TgG9QQqW0Y6y8gv-Eyl2y3xE7MSHWpin0bPAFTSP1i7j8s3h1ANI499TvT2zaOcU3ANxzkN6S4y3btMSd8bujXDHeE5d4qEsR-wtZKhUOP25EK3z1JKs6kbMIjvDAxbHkQJlwI5TvHebIFqGp5QmbwJocXtvrqMeSUW5w/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%204.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peler les avocats et les découper en petits dés.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4obMsgRfNU5rpKezawUN_diNOUHmvB_DInOsNQxHte6ctB0lPuLBrqI9HI-VpPBtujC1YE2DwkICMbFc_yh1ii8HehySCRMoxEK3d2PD28EApiApqJVGGhea0pwA5el1UgBhrIm9Dk3cMyohoori1VNlf1TSfCJjdsAdjKifcDhzKzTXimsao-sqVtAQ/s1393/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="1393" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4obMsgRfNU5rpKezawUN_diNOUHmvB_DInOsNQxHte6ctB0lPuLBrqI9HI-VpPBtujC1YE2DwkICMbFc_yh1ii8HehySCRMoxEK3d2PD28EApiApqJVGGhea0pwA5el1UgBhrIm9Dk3cMyohoori1VNlf1TSfCJjdsAdjKifcDhzKzTXimsao-sqVtAQ/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%205.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Rincer et éponger les crevettes, les couper en petits morceaux. En réserver une entière par verrine.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MMJN6URs_8xdcFQVBSk35WpsR5hhC_mjvx6sMfo3FXJszohfbJUFRHniYi1BnMsRJmNZKHb3g3w-YYPNc_78PV2c-MULAQ1JSIG5BKz-bqlfgECBiHtXsDYgmdrhnundR6_B4bC1VyNmOSs_Fs462T_pkS0qD2f_26hWcepj9cwEKDTEjDacAGcxLKY/s1330/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1044" data-original-width="1330" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MMJN6URs_8xdcFQVBSk35WpsR5hhC_mjvx6sMfo3FXJszohfbJUFRHniYi1BnMsRJmNZKHb3g3w-YYPNc_78PV2c-MULAQ1JSIG5BKz-bqlfgECBiHtXsDYgmdrhnundR6_B4bC1VyNmOSs_Fs462T_pkS0qD2f_26hWcepj9cwEKDTEjDacAGcxLKY/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans un saladier, réunir l'oignon haché, le jus du citron jaune, l'huile d'olive, du sel et du poivre.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteiKwFaIjjkOLPf7o6N1PLJ-bO7DX4w5EZPR3BE5Dq4vZXvAXSzOrQWB_KRylCfcC1SM1tqnYh5Xiti9OJCaoq0Xm6DXVnGPIeoIfE28danNBuerqCUXzLMh5xCH49_h1ulP7WjMJJeAyD5vZj_Hgnsh6AFzGDlNxDXGxQ5y-Rf-bIVAdc7XJwmIY8Os/s1617/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1617" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteiKwFaIjjkOLPf7o6N1PLJ-bO7DX4w5EZPR3BE5Dq4vZXvAXSzOrQWB_KRylCfcC1SM1tqnYh5Xiti9OJCaoq0Xm6DXVnGPIeoIfE28danNBuerqCUXzLMh5xCH49_h1ulP7WjMJJeAyD5vZj_Hgnsh6AFzGDlNxDXGxQ5y-Rf-bIVAdc7XJwmIY8Os/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%207.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter les dés d'avocat et les mélanger dans la sauce pour éviter qu'ils ne noircissent.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSR3ZNZo-LvOtNQhc9O78kHvdO7P87fcYtYnqMdxz3o-pxCvD5WBYbJKHDa1-9GZEtLO5kMW12nANjqIMV1yUL-1YKBC9AR8lyV-URX9HAmiT5GTlWwFrb_WK0mNLqxFC-UQTWDtBPr8mqN0hBIJa1V-cOjFo_Ww85I0ZwuJBUsIIhGs8TYvMg1Xe80E/s1572/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1572" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSR3ZNZo-LvOtNQhc9O78kHvdO7P87fcYtYnqMdxz3o-pxCvD5WBYbJKHDa1-9GZEtLO5kMW12nANjqIMV1yUL-1YKBC9AR8lyV-URX9HAmiT5GTlWwFrb_WK0mNLqxFC-UQTWDtBPr8mqN0hBIJa1V-cOjFo_Ww85I0ZwuJBUsIIhGs8TYvMg1Xe80E/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%208.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter ensuite les petits pois et les crevettes. Mélanger délicatement. (Pour une préparation à l’avance, procéder jusque là mais sans mettre les avocats. Réserver la salade au réfrigérateur et lui ajouter les avocats au dernier moment.)</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3eZgmZQ4U5aVLPo-LGGHp15eyVB_mqCq1guH1ovh933tyl6lwzwjGj_VCNMKEBafFpCeNGiGtH78pJ2GKn-lBp5S-OSS2uAwWzJItYZvufpnIZeK5sWzXs6VkKs5mjcZu7Na8XNwlD17nIjCaste8R2fwQWdrBVVG5pvGd95nHStFX4_9lS3ngAKw2Y/s1580/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1580" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3eZgmZQ4U5aVLPo-LGGHp15eyVB_mqCq1guH1ovh933tyl6lwzwjGj_VCNMKEBafFpCeNGiGtH78pJ2GKn-lBp5S-OSS2uAwWzJItYZvufpnIZeK5sWzXs6VkKs5mjcZu7Na8XNwlD17nIjCaste8R2fwQWdrBVVG5pvGd95nHStFX4_9lS3ngAKw2Y/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%209.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Répartir le tartare dans les verrines. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewUFyTg8RcWiEVS1HM-HCBM4d7aDguN4kQSXJf80VzE2256S2gd9rI4cCQjlSp1oh7aSVbwLdsVHgTjOCycCaFCwkj7ACvf0uWeSsD1sUWOrLJAW3ji-9V19u_FDRbUh8UO-uKX5jthEOBN__wzfxDyfBgZyY1BDWMRlX3x0xInvBa46UM-u396DTVqQ/s1551/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1551" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewUFyTg8RcWiEVS1HM-HCBM4d7aDguN4kQSXJf80VzE2256S2gd9rI4cCQjlSp1oh7aSVbwLdsVHgTjOCycCaFCwkj7ACvf0uWeSsD1sUWOrLJAW3ji-9V19u_FDRbUh8UO-uKX5jthEOBN__wzfxDyfBgZyY1BDWMRlX3x0xInvBa46UM-u396DTVqQ/s320/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2010.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter une crevette entière, décorer de tranches de citron vert coupées en quatre et de coriandre ciselée. Réfrigérer les verrines 30 minutes avant de les servir.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ7O0FI5v-Hf2Idp8-X_NCHb47a43ojyXiCegCbZiMPLpYCgJ5msFJBMExr7R-xupzkfZn4CBsco5fU3EZJIIvx-DMELOUpXDD0KlFUx080tMEAY9s9_Ho4VMk2PnT-VHQE-HjswBioZODy6cP6mVKUxoVY_lbzQ-0altkJBuaiLYCZQoNOWwh0h5ASw/s1562/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1562" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ7O0FI5v-Hf2Idp8-X_NCHb47a43ojyXiCegCbZiMPLpYCgJ5msFJBMExr7R-xupzkfZn4CBsco5fU3EZJIIvx-DMELOUpXDD0KlFUx080tMEAY9s9_Ho4VMk2PnT-VHQE-HjswBioZODy6cP6mVKUxoVY_lbzQ-0altkJBuaiLYCZQoNOWwh0h5ASw/w640-h444/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL4XMpt4CNG3Ex6NH_oIcg5ay4BHzVCcuyRn-E5VYffyy-r29iR8afgZLVV4gN2fDLeGNvLAUM6xgTNdTgBzx1xQidBtkqnGBCBQ82JrQavPwVpnutynPAOQFx7UeFx75gZ_gPuib08UigIAnSVCVan-EPY1Y8ICBDICnhCTPj9-MSLg-2KwJ-KWmZbU/s1554/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1554" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL4XMpt4CNG3Ex6NH_oIcg5ay4BHzVCcuyRn-E5VYffyy-r29iR8afgZLVV4gN2fDLeGNvLAUM6xgTNdTgBzx1xQidBtkqnGBCBQ82JrQavPwVpnutynPAOQFx7UeFx75gZ_gPuib08UigIAnSVCVan-EPY1Y8ICBDICnhCTPj9-MSLg-2KwJ-KWmZbU/w640-h458/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2012.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYUugJRUFIATWr9j_ajay-HlvCazi8MwkrMAgu6rMFQ3M-CxF8wUukdrv8WeJsVrjeGDUr7shhNqBwW5TwHUvs1j7nGwnT_C8mn3_N5rhTM9ft-p1H28bAxkOHyjj5NDkavcB8Rd79BU4llCbJxMaCN8w20OG2rglIVgLwg0cVBKHEv_bIYkD9x-gQd4/s1582/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1582" data-original-width="1122" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYUugJRUFIATWr9j_ajay-HlvCazi8MwkrMAgu6rMFQ3M-CxF8wUukdrv8WeJsVrjeGDUr7shhNqBwW5TwHUvs1j7nGwnT_C8mn3_N5rhTM9ft-p1H28bAxkOHyjj5NDkavcB8Rd79BU4llCbJxMaCN8w20OG2rglIVgLwg0cVBKHEv_bIYkD9x-gQd4/w454-h640/xTartare%20d'avocat,%20crevettes%20et%20petits%20pois%2013.jpg" width="454" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Avec cette recette, je participe au défi culinaire du site <a href="http://Recettes.de">Recettes.de</a> sur le thème <a href="https://recettes.de/defi-paques">Pâques</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb79uNAHspUWvQtYYd2G_y0aveuZsr1pP7oaYK8QitOBMnrSGOi_8OPhJ2w0x0jMIGt-zrNlQUtdZs9sNqBlBm8fqIIr97Sh5qALXFT4ARVBJjH9dglPw5b0bR_7OMhA6ej_WB6RYBGWAS_W6wvEdpAd-ue1OrApYYeIdjQO4Gat_p38p37P9O69532oc/s1200/defi-paques.1200x900%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb79uNAHspUWvQtYYd2G_y0aveuZsr1pP7oaYK8QitOBMnrSGOi_8OPhJ2w0x0jMIGt-zrNlQUtdZs9sNqBlBm8fqIIr97Sh5qALXFT4ARVBJjH9dglPw5b0bR_7OMhA6ej_WB6RYBGWAS_W6wvEdpAd-ue1OrApYYeIdjQO4Gat_p38p37P9O69532oc/s320/defi-paques.1200x900%20(1).png" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com7tag:blogger.com,1999:blog-2073039197935851635.post-84475777337520205222024-03-25T17:30:00.001+01:002024-03-25T17:30:00.137+01:00GIGOT D'AGNEAU AU THYM ET AU ROMARIN<div style="text-align: left;">Encore une idée pour Pâques on ne peut plus simple puisqu'il s'agit d'un gigot d'agneau parfumé au thym et au romarin, sans oublier un peu d'ail évidemment. Rien de mieux pour mettre en valeur cette viande sans l'étouffer sous d'autres saveurs. Ce plat, qui a d'ailleurs été très apprécié, était la pièce maîtresse de notre repas pascal de l'an dernier. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanPcmiqsqG8WxYALa3VhFlPU4vNbRCdPNz1dR3FwG-FWMoFIir-fKRSGVrckNI9l71vp73BF9fqWJ-bPRwAqRtaOLVIIg0f4QzzfLMCDxKdJj16XITgcbbkkICOCUQYXhnYoneEknlUjLpfoxRKilCwZ06TNWFdU2wyPr-imDwwYB0oBeEcAu6z56mT4/s1654/xGigot%20au%20thym%20et%20au%20romarin%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1654" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanPcmiqsqG8WxYALa3VhFlPU4vNbRCdPNz1dR3FwG-FWMoFIir-fKRSGVrckNI9l71vp73BF9fqWJ-bPRwAqRtaOLVIIg0f4QzzfLMCDxKdJj16XITgcbbkkICOCUQYXhnYoneEknlUjLpfoxRKilCwZ06TNWFdU2wyPr-imDwwYB0oBeEcAu6z56mT4/w640-h446/xGigot%20au%20thym%20et%20au%20romarin%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Cette recette présuppose de trouver du thym (thym serpolet en l'occurrence ici) et du romarin frais, ce qui n'est pas chose évidente à cette saison, car hormis chez les primeurs, ces aromates ne sont pas encore très fréquents sur les étals. Impossible de les remplacer par leurs équivalents séchés, le résultat ne serait pas le même. A part ça, aucune difficulté pour préparer ce gigot qui a le bon goût de cuire tout seul ou presque !</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGu9fXhwd1aMP9sj3e51Zwwm9pAYkaOnp1WAZ3goEr-z5aLdYNI-8nW89sEM9CFhBLLydpFsKEjW5JMDKSBGFsf9hoJYYu_hsYmbhm0xf4aUURUwRpXw1tA90IXeWMX1qZTCRIc1xwH-9BskKM-fDn2nCNDF9dZCeERBGITi0gfuP-7fO6153nfxxT_Q/s1662/xGigot%20au%20thym%20et%20au%20romarin%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1662" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGu9fXhwd1aMP9sj3e51Zwwm9pAYkaOnp1WAZ3goEr-z5aLdYNI-8nW89sEM9CFhBLLydpFsKEjW5JMDKSBGFsf9hoJYYu_hsYmbhm0xf4aUURUwRpXw1tA90IXeWMX1qZTCRIc1xwH-9BskKM-fDn2nCNDF9dZCeERBGITi0gfuP-7fO6153nfxxT_Q/w640-h436/xGigot%20au%20thym%20et%20au%20romarin%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #6aa84f;">Ingrédients (pour 6 personnes)</span></b></div><div style="text-align: center;">1 gigot d'agneau de 1,8 kg</div><div style="text-align: center;">Huile d'olive</div><div style="text-align: center;">10 belles gousses d'ail</div><div style="text-align: center;">1 bouquet de thym frais</div><div style="text-align: center;">1 bouquet de romarin frais</div><div style="text-align: center;">Sel, poivre</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPO_Kndb6SiRcfAS0apdrET-gyqgfdbF0y4wL4qDOCDi_Egs8aaX1mVRPQD2SePv9t-pIQv2ia6sv0PbJ-bR7hGSlII8opFCfDnOC2YOkY-ephyphenhyphen8pIYupIBZ8ElKDdzi3bPVd9ehBityKqjkygdh3H8-GnBZPej_PfnwMb9UwxDpBgSFtyCELoSpC1JA/s1564/xGigot%20au%20thym%20et%20au%20romarin%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1564" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPO_Kndb6SiRcfAS0apdrET-gyqgfdbF0y4wL4qDOCDi_Egs8aaX1mVRPQD2SePv9t-pIQv2ia6sv0PbJ-bR7hGSlII8opFCfDnOC2YOkY-ephyphenhyphen8pIYupIBZ8ElKDdzi3bPVd9ehBityKqjkygdh3H8-GnBZPej_PfnwMb9UwxDpBgSFtyCELoSpC1JA/w640-h440/xGigot%20au%20thym%20et%20au%20romarin%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><b><span style="color: #6aa84f;">Préparation</span></b></div><div style="text-align: left;">Sortir le gigot du réfrigérateur au moins une heure à l'avance.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Préchauffer le four à 200°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Huiler le gigot sur toutes ses faces. Pratiquer de petites entailles dans la chair et y enfoncer 2 gousses d'ail préalablement pelées et coupées en 4. Placer le gigot dans un plat à four de taille adaptée. Le saler et le poivrer généreusement puis le recouvrir de branches de thym et de romarin. Ajouter un filet d'eau au fond du plat et répartir les autres gousses d'ail non pelées.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTGvyu4SSgmxNReWUtQxo5HvM98Y2yJ00TuGTRqunATd98zWZ3vWiNG1i8BgcKf8-TkKDqvRfs_IqAcEDLRq48ZrhPEnwijM2XB1mEe8n4FdI0UQ0JUNYtNFy_XzHbF-0Jx0pnpZhyphenhyphenlKNQesdKz30xVXJML8HAnzt3cTBYdWcP3m3OkXm9ze06_kJcTg/s1714/xGigot%20au%20thym%20et%20au%20romarin%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1714" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTGvyu4SSgmxNReWUtQxo5HvM98Y2yJ00TuGTRqunATd98zWZ3vWiNG1i8BgcKf8-TkKDqvRfs_IqAcEDLRq48ZrhPEnwijM2XB1mEe8n4FdI0UQ0JUNYtNFy_XzHbF-0Jx0pnpZhyphenhyphenlKNQesdKz30xVXJML8HAnzt3cTBYdWcP3m3OkXm9ze06_kJcTg/w400-h266/xGigot%20au%20thym%20et%20au%20romarin%204.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enfourner le plat pour 30 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Retourner le gigot et ajouter un demi-verre d'eau si le fond du plat est sec. Réenfourner le plat pour 20 à 25 minutes, dans le four baissé à 190°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Laisser reposer la viande 10 minutes sous une feuille de papier d’aluminium avant de la trancher.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Déglacer le jus en décollant les sucs au fond du plat et en ajoutant un demi-verre d'eau bouillante.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servir la viande avec des branches de thym et de romarin frais. Au choix, accompagner ce gigot pascal de flageolets, de haricots verts, de haricots blancs, de <a href="https://cookingjulia.blogspot.com/2017/02/pommes-de-terre-sarladaises.html">pommes de terre sarladaises</a>...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kxbvY6quSXuK1pDMiUB2rMiRDX63suMBFusanbzusLroqfOMisr08y75oah6yJpVNIHf-vL6a58LJN2GVWEpYcnhhxhp1GZTEjuvSBQzZiPN9h0baoWRYOG_VqSEIucKEcIfQSoeagbotkw-xtlIPt1pycro94hADGRGvZJfQFvA6boy-eR2uzOoEBE/s1498/xGigot%20au%20thym%20et%20au%20romarin%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1498" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kxbvY6quSXuK1pDMiUB2rMiRDX63suMBFusanbzusLroqfOMisr08y75oah6yJpVNIHf-vL6a58LJN2GVWEpYcnhhxhp1GZTEjuvSBQzZiPN9h0baoWRYOG_VqSEIucKEcIfQSoeagbotkw-xtlIPt1pycro94hADGRGvZJfQFvA6boy-eR2uzOoEBE/w640-h466/xGigot%20au%20thym%20et%20au%20romarin%205.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN32_u1nDV1eq2CFub3K_MjaJN8BBpq1HLvGbrkW_XDqhQUnPNFcB0ryBFsIejQcUJ_NH4zUrkMli3KGPCAw4zuB_P2yKeozu1okhn2ad9F52bt7F-q0uuJ4-zbfzR1KAxeqIHaSQbxa7uva5LJagNICfPh4J5dwaEeBwadXMoRGsVgspEwkb4thmPJ7w/s1607/xGigot%20au%20thym%20et%20au%20romarin%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1607" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN32_u1nDV1eq2CFub3K_MjaJN8BBpq1HLvGbrkW_XDqhQUnPNFcB0ryBFsIejQcUJ_NH4zUrkMli3KGPCAw4zuB_P2yKeozu1okhn2ad9F52bt7F-q0uuJ4-zbfzR1KAxeqIHaSQbxa7uva5LJagNICfPh4J5dwaEeBwadXMoRGsVgspEwkb4thmPJ7w/w640-h450/xGigot%20au%20thym%20et%20au%20romarin%206.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK8KSjuaEL5NVn1xL-RaeccuCTlv94Y1wYJSQc1Z1HBI2fHpzQ6sp6khrlf7f0FqV1yUKy3LOtVM61LglUBM4YpkZvKRL6DaLILiz0kBJV-tKd7YlD7VGMxVKicC2qxM-LQ9WIjme3jToohRkaz2n8ClPKbRvLc5J2Y9ynfoKSm6xJQnAFCbWR8wXm9c/s1525/xGigot%20au%20thym%20et%20au%20romarin%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1525" data-original-width="1121" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqK8KSjuaEL5NVn1xL-RaeccuCTlv94Y1wYJSQc1Z1HBI2fHpzQ6sp6khrlf7f0FqV1yUKy3LOtVM61LglUBM4YpkZvKRL6DaLILiz0kBJV-tKd7YlD7VGMxVKicC2qxM-LQ9WIjme3jToohRkaz2n8ClPKbRvLc5J2Y9ynfoKSm6xJQnAFCbWR8wXm9c/w470-h640/xGigot%20au%20thym%20et%20au%20romarin%208.jpg" width="470" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com21tag:blogger.com,1999:blog-2073039197935851635.post-87504666278666230722024-03-24T17:30:00.001+01:002024-03-24T17:30:00.125+01:00PANCAKES À LA BANANE ET AU SARRASIN<div style="text-align: left;"><div style="text-align: justify;">Un petit déjeuner healthy, c'est toujours tentant surtout quand le printemps commence à pointer le bout de son nez ! Voici donc une recette ambivalente, tout à la fois très saine mais très gourmande aussi, car qui dit pancakes dit sirop d'érable et donc comfort food. Sauf qu'ici, la farine de sarrasin remplace celle de blé et le sucre est apporté essentiellement par la banane. Et si on veut être 100 % healthy, on peut aussi remplacer le sirop d'érable par un peu de yaourt végétal. Moins gourmand mais diététiquement parfait !</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFW6y96A2WhYjX3-YPTbrWq7IPNwoYc99PSobceG-cmVoxbBN28sZHboDnyESruOqOzwZnMUbkLWQmkE3shaZAiX_hGwihoitR-tJyjogjf7qrywW4BbWcHuilRzXE_iqsJSGhVP_qIb4WZTBKDnfK2tYrFmZgfbjrXDdYxBIrZpHhPq_sO_cT0CaUPc/s1579/xPancakes%20banane%20et%20sarrasin%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1579" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFW6y96A2WhYjX3-YPTbrWq7IPNwoYc99PSobceG-cmVoxbBN28sZHboDnyESruOqOzwZnMUbkLWQmkE3shaZAiX_hGwihoitR-tJyjogjf7qrywW4BbWcHuilRzXE_iqsJSGhVP_qIb4WZTBKDnfK2tYrFmZgfbjrXDdYxBIrZpHhPq_sO_cT0CaUPc/w640-h454/xPancakes%20banane%20et%20sarrasin%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: justify;">Retrouvez la recette des pancakes à la banane et au sarrasin au <a href="http://recettes.de/thermomix">Thermomix</a> sur <i><a href="https://www.healthyjulia.com/2024/03/pancakes-la-banane-et-au-sarrasin-vegan.html">Healthy Julia</a></i>...</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwX_kk-UnUnnV2cBXYDVflwWMAxKK4PyOihDdFZBL4I9cMMDHU4H78b2tY8wA42RjzcaA2gn2en73Rqw2wnLz6UHsVCUIxf2lm7LoD7_Hl0oLYUrLdT21RpuHnAo0YLuubVxxogUJIzWic5XbNiPD27L-9-wiVwLln6ezt5gFONS5TbNPi9xWQpjIYdM/s1581/xPancakes%20banane%20et%20sarrasin%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1581" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwX_kk-UnUnnV2cBXYDVflwWMAxKK4PyOihDdFZBL4I9cMMDHU4H78b2tY8wA42RjzcaA2gn2en73Rqw2wnLz6UHsVCUIxf2lm7LoD7_Hl0oLYUrLdT21RpuHnAo0YLuubVxxogUJIzWic5XbNiPD27L-9-wiVwLln6ezt5gFONS5TbNPi9xWQpjIYdM/w640-h440/xPancakes%20banane%20et%20sarrasin%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0WCCKpa14AcQkbUuGW58FYGjUwT2Ayi6BBTUZjKeLelZse9b41pa2Cz7jm27ST6A2CE56j94S0nPapf02txYvzGl_52k4iFiAvwKClCqdukVPY-SAslN7xY90d5kTRcZtgtPYD0_EpUZYXLD06NH9GSY97w3t4ofAHI9XgKFHsKhPt1B-H0yEv2HKuU/s1628/xPancakes%20banane%20et%20sarrasin%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1628" data-original-width="1133" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0WCCKpa14AcQkbUuGW58FYGjUwT2Ayi6BBTUZjKeLelZse9b41pa2Cz7jm27ST6A2CE56j94S0nPapf02txYvzGl_52k4iFiAvwKClCqdukVPY-SAslN7xY90d5kTRcZtgtPYD0_EpUZYXLD06NH9GSY97w3t4ofAHI9XgKFHsKhPt1B-H0yEv2HKuU/w446-h640/xPancakes%20banane%20et%20sarrasin%2012.jpg" width="446" /></a></div><br /><div style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com4tag:blogger.com,1999:blog-2073039197935851635.post-91614621451841045422024-03-23T17:30:00.001+01:002024-03-23T17:30:00.130+01:00QUICHE À L'AIL DES OURS ET FETA<div style="text-align: left;">Pour utiliser l'ail des ours de manière simple et savoureuse, pensez à la quiche qui se prête à toutes les variantes ou presque ! Avec un peu de feta pour relever le tout, on obtient une quiche délicieuse et très parfumée, car l'ail des ours apporte une saveur plus douce que celle de l'ail mais très présente tout de même. Je trouve qu'il s'accorde très bien avec la feta. Un mélange à essayer !</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqAG3qkkZIKX_sawjNZW0uUNfMsCoxQPCKqrs7R2u4GIOFE6BRGcXjydDuySdpwwTxOHq2DgO7KPUpLcjSLKOoEisTp-iHWxD3Dptz1F7WQA1X_UlX37PaBXxLG0BGsEt4g1kK2leQL0Ttum6VA20SHpljtAz4bl0V7e4n6U4ln38ZPzrUuf30kctcNY/s1620/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1620" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqAG3qkkZIKX_sawjNZW0uUNfMsCoxQPCKqrs7R2u4GIOFE6BRGcXjydDuySdpwwTxOHq2DgO7KPUpLcjSLKOoEisTp-iHWxD3Dptz1F7WQA1X_UlX37PaBXxLG0BGsEt4g1kK2leQL0Ttum6VA20SHpljtAz4bl0V7e4n6U4ln38ZPzrUuf30kctcNY/w640-h448/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">J'ai mis l'ail des ours cru, tout simplement. Après lavage et essorage des feuilles, je les ai hachées grossièrement. Comme il n'est pas toujours facile de trouver cette plante, on peut la remplacer par des feuilles d'épinards. Dans ce cas, penser à ajouter une ou deux gousses d'ail dans l'appareil aux <span style="color: #666666;">œufs</span> pour rappeler la saveur d'origine.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTSvI7uwOz3yJa8ITGyOorzsY-CAJkToaTfzpFcxHhsavso1WGH0gSu1CqpZLQ-ETyMLb3Qi03au5Ob9t9ObVxlDakiE0ye2UMSDMqIWFnO3o5JqAB0nNbsPq2g73bU5fM6H1jz-QuB2jK1o4LH2T4wgh2pJPAXBNDMW36QchsHnsX9zyZKi8aBqnQnY/s1595/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1595" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTSvI7uwOz3yJa8ITGyOorzsY-CAJkToaTfzpFcxHhsavso1WGH0gSu1CqpZLQ-ETyMLb3Qi03au5Ob9t9ObVxlDakiE0ye2UMSDMqIWFnO3o5JqAB0nNbsPq2g73bU5fM6H1jz-QuB2jK1o4LH2T4wgh2pJPAXBNDMW36QchsHnsX9zyZKi8aBqnQnY/w640-h452/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #38761d;">Ingrédients</span></b></div><div style="text-align: center;">100 g d'ail des ours</div><div style="text-align: center;">1 pâte feuilletée</div><div style="text-align: center;">3 <span style="text-align: left;"><span style="color: #666666; font-family: inherit;">œufs</span></span></div><div style="text-align: center;">35 cl de crème liquide</div><div style="text-align: center;">75 g de feta</div><div style="text-align: center;">50 g de mozzarella</div><div style="text-align: center;">Sel, poivre</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9w5OL5Ou9mjVvJb7XrrDjINtqQMUoG3o0CsTMxrEoIi6pGk_1WBtOMgATLLDr70jjCEWMbefkhMQBi_Sm1J4cdghaLZ5JWJkeHznI6Lcpxb7lNejjQUxUb17J3wuzHFrWLaL_U61walMifuuzJthp3GOKmlyYP_KYbICuhsVBOput96YHwExQO4xWeI/s1625/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1625" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9w5OL5Ou9mjVvJb7XrrDjINtqQMUoG3o0CsTMxrEoIi6pGk_1WBtOMgATLLDr70jjCEWMbefkhMQBi_Sm1J4cdghaLZ5JWJkeHznI6Lcpxb7lNejjQUxUb17J3wuzHFrWLaL_U61walMifuuzJthp3GOKmlyYP_KYbICuhsVBOput96YHwExQO4xWeI/w640-h454/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #38761d;">Préparation</span></b></div><div style="text-align: left;">Préchauffer le four à 180°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans un saladier, fouetter ensemble les <span style="color: #666666;">œufs</span> et la crème liquide. Saler et poivrer. Emietter la feta.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2d7gD_8lFuuc2ii5Vnold26MnNhieGpmdn1OwUVav7gf1J0DAsln3_-N7VTTm562ZUG64jc1nWuJcuzRNojnXGLK88M0tiUvc4XctUvG6oOCXR18gF_jS_asnIGQzyFG-U5OZ8NRd5uXK7g6QqhlCh0fwGIY94CrEZTWFfYOFqXzSSBHDhtD8HxExKw/s1497/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1497" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2d7gD_8lFuuc2ii5Vnold26MnNhieGpmdn1OwUVav7gf1J0DAsln3_-N7VTTm562ZUG64jc1nWuJcuzRNojnXGLK88M0tiUvc4XctUvG6oOCXR18gF_jS_asnIGQzyFG-U5OZ8NRd5uXK7g6QqhlCh0fwGIY94CrEZTWFfYOFqXzSSBHDhtD8HxExKw/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%205.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dérouler la pâte et en garnir le moule. Piquer le fond avec les dents d'une fourchette.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7XFCDV0mSMlF3gjAVJzbKYbac1j_hPjHJANvvnzNbU1brA9O2YnRNxFDQ2u1QUMezs-Dr7wznJy1xOlnbfJ03JwlSvrUAmkNhXzcWufg2T7KILl1wVxUZHiD_T_7ZYyYCFDwZ9BR_KR3oQ6qG2fHrIg6Fzgww24SFihSZ0LLuDnmejJuumLPvGGpBUw/s1567/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1567" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7XFCDV0mSMlF3gjAVJzbKYbac1j_hPjHJANvvnzNbU1brA9O2YnRNxFDQ2u1QUMezs-Dr7wznJy1xOlnbfJ03JwlSvrUAmkNhXzcWufg2T7KILl1wVxUZHiD_T_7ZYyYCFDwZ9BR_KR3oQ6qG2fHrIg6Fzgww24SFihSZ0LLuDnmejJuumLPvGGpBUw/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%204.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Laver soigneusement l'ail des ours et bien essorer les feuilles. Les hacher grossièrement. Répartir sur la pâte l'ail des ours...</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgtDOTo-aRjN34VuF5p5iFRWXENl7CWUPc9UQljOIzch8CE8oJhgug5AaGqJ_3g5ZpRAr2-QLKDEysmenU6sbvVFXIBPa08g5tYn4y7OrvXasvaJdixJMINLlLRzc8UOtG4nkmoBe59IqLuU4jWnqcOGwvLF0afNa9xcqnmAHHsM1xLhDnU0p1hlFY2E/s1490/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1490" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgtDOTo-aRjN34VuF5p5iFRWXENl7CWUPc9UQljOIzch8CE8oJhgug5AaGqJ_3g5ZpRAr2-QLKDEysmenU6sbvVFXIBPa08g5tYn4y7OrvXasvaJdixJMINLlLRzc8UOtG4nkmoBe59IqLuU4jWnqcOGwvLF0afNa9xcqnmAHHsM1xLhDnU0p1hlFY2E/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">.. puis le mélange aux <span style="color: #666666;">œufs</span>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2hgJcz8f94B37hPaLAw5tPfU7Af-SN7Vh5amMIdOixKwTigqZCe-L0vcl0uM9uSI5mzV4J4gpvcS9nkHn5SOwvpUhP_uadbap7jvBc_OFfDL4A4xDmfhLYHn81t6P0cRkeMHyzCpKCdw48DDGWsp8rB3Y8fGlqk6vAsOV_zyFYFTT5eXz8IeAT-7Gs4/s1437/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1437" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2hgJcz8f94B37hPaLAw5tPfU7Af-SN7Vh5amMIdOixKwTigqZCe-L0vcl0uM9uSI5mzV4J4gpvcS9nkHn5SOwvpUhP_uadbap7jvBc_OFfDL4A4xDmfhLYHn81t6P0cRkeMHyzCpKCdw48DDGWsp8rB3Y8fGlqk6vAsOV_zyFYFTT5eXz8IeAT-7Gs4/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%207.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Parsemer la mozzarella.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28rX169si2aoxx1jPI7sTDdk3zcUroOF7ANFbowppzbc0GKUsPKZv0EXduhh9S5zXcG35RXd20aQOAcE7BD07E04ELhGNLDj-xNg5jPoCHPIrIpJz6xTC8SNnm4q1zejozgig0d9eVL4noBx2Rvsqv-eTzA6RvOYuohxMk46HQVF3VpflnMwZtWgWeXc/s1515/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1515" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28rX169si2aoxx1jPI7sTDdk3zcUroOF7ANFbowppzbc0GKUsPKZv0EXduhh9S5zXcG35RXd20aQOAcE7BD07E04ELhGNLDj-xNg5jPoCHPIrIpJz6xTC8SNnm4q1zejozgig0d9eVL4noBx2Rvsqv-eTzA6RvOYuohxMk46HQVF3VpflnMwZtWgWeXc/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%208.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enfourner le moule pour 35 minutes environ. La quiche doit être dorée.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeZ0nXIg9HiUYx0pJTOAdERpAVUzVHuBcO658GyfHlBTNZmD1FEoxkjT-Mi_lH29Qjvwv1CANdbPwh52s1nNQR1YUhq4WnwIjMBcnGAfQ4zZq6plucQBPTjrjt7acCE6JsyQMkXLNbMmi9Yn4ZkwuDdO7TLqmQm9g9DTVvYjA8os5Ins-wS_qDqpHq6Q/s1399/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1399" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeZ0nXIg9HiUYx0pJTOAdERpAVUzVHuBcO658GyfHlBTNZmD1FEoxkjT-Mi_lH29Qjvwv1CANdbPwh52s1nNQR1YUhq4WnwIjMBcnGAfQ4zZq6plucQBPTjrjt7acCE6JsyQMkXLNbMmi9Yn4ZkwuDdO7TLqmQm9g9DTVvYjA8os5Ins-wS_qDqpHq6Q/s320/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%209.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servir la quiche avec une salade de mâche.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvRKg4x2OMo5QL7XjDZ6ss9y3P04ltdJ4HkVtf8OzxgfTqmo5Nx8kAZIwC5Fj2Z6hJuT9Q_u_ZdYwdwLCAJwSNnygeabj0TbfXbz7iHPStwaoPFj8octvqcr416hTknZaiNXg3TeNklHAM3nUh628QzSiQu9PWDPx8SOKLJ9FzmkdrXXhc5l_xA33R1w/s1627/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1627" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvRKg4x2OMo5QL7XjDZ6ss9y3P04ltdJ4HkVtf8OzxgfTqmo5Nx8kAZIwC5Fj2Z6hJuT9Q_u_ZdYwdwLCAJwSNnygeabj0TbfXbz7iHPStwaoPFj8octvqcr416hTknZaiNXg3TeNklHAM3nUh628QzSiQu9PWDPx8SOKLJ9FzmkdrXXhc5l_xA33R1w/w640-h454/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIMiQi79xbLOLcjr9TPjYwj0ySV3BbtSckjLFmvpj8iRtGwjyPzy8DQ6Z4F9fumUzn-yodPV09UhaTEO2Jizp0Wi4FcbrwGav7wzPm878ZdEnw0AWDMVvFPKD9VLt5NjUrGE6xtkzff1Ky00CsMzOYUOII_UwkgbvaAefC1ZXlnyvgUBdLy-7vi0qmsw/s1613/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1613" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIMiQi79xbLOLcjr9TPjYwj0ySV3BbtSckjLFmvpj8iRtGwjyPzy8DQ6Z4F9fumUzn-yodPV09UhaTEO2Jizp0Wi4FcbrwGav7wzPm878ZdEnw0AWDMVvFPKD9VLt5NjUrGE6xtkzff1Ky00CsMzOYUOII_UwkgbvaAefC1ZXlnyvgUBdLy-7vi0qmsw/w640-h444/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcX7YLSLiInm5x1CdTCmHA5e2mVx5Tna-zYmo1fnbTP1Qmv7CCQ32czm2R0f_oultqszpC-as73vWUDe27mkWoApTpxJ9k0qyGd4bxJ2SrKSYiH84G3ip4JV0sVZpPtD81qymuc4EUx4TFBDFgLJ0ShGqEqQoqQgdCfcQcrS-m-oMIdN6esmwcKDHU3Dk/s1536/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1145" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcX7YLSLiInm5x1CdTCmHA5e2mVx5Tna-zYmo1fnbTP1Qmv7CCQ32czm2R0f_oultqszpC-as73vWUDe27mkWoApTpxJ9k0qyGd4bxJ2SrKSYiH84G3ip4JV0sVZpPtD81qymuc4EUx4TFBDFgLJ0ShGqEqQoqQgdCfcQcrS-m-oMIdN6esmwcKDHU3Dk/w478-h640/xQuiche%20%C3%A0%20l'ail%20des%20ours%20et%20feta%2012.jpg" width="478" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Avec cette recette, je participe au défi culinaire du site <a href="http://Recettes.de">Recettes.de</a> sur le thème <a href="https://recettes.de/defis-nature-et-paques">Nature</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezPDqvSbIwjnlEffVTRQWJTCiTpMXX30yX9H9TPyKkChguLTIT0Tl9KIvdwrRRIFV4ViEeBZKZO7nRcmmE0bFRsZAhwMnywsRcD_OJwuOvUa8mtQxwQMOkp-E1rG5tpK7Hzn6e-ILgjT31t0tvCS57hKN1lHg2EWhvjbAVmU-429bkv9Ny6Zv-6SlTeU/s1200/defi-nature.1200x900.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezPDqvSbIwjnlEffVTRQWJTCiTpMXX30yX9H9TPyKkChguLTIT0Tl9KIvdwrRRIFV4ViEeBZKZO7nRcmmE0bFRsZAhwMnywsRcD_OJwuOvUa8mtQxwQMOkp-E1rG5tpK7Hzn6e-ILgjT31t0tvCS57hKN1lHg2EWhvjbAVmU-429bkv9Ny6Zv-6SlTeU/s320/defi-nature.1200x900.png" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com12tag:blogger.com,1999:blog-2073039197935851635.post-52617601159716395042024-03-22T17:30:00.001+01:002024-03-22T17:30:00.204+01:00PESTO D'AIL DES OURS <div style="text-align: left;"><span style="text-align: justify;">L'ail des ours a fait son apparition chez les primeurs et dans les bois. Sa saison est courte alors il faut vite en profiter. La recette qui suit est déjà sur de nombreux blogs mais pas encore sur le mien, et ma version, contrairement à la plupart, est entièrement végétale et calquée sur mes autres pestos. Elle va évidemment me servir à préparer d'autres recettes qui vont bientôt suivre.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Qp2cuR-nHPS-abeuOXSzCa9ILswo9arxi76dmDcAGRh4Gld5kogZYHXNt7qH0Hpuj8_FUAXcJCOg7IhTb-CZsng0Lg9sVuRGJINKpKfFYoWPmFn1j3hzUrIMX8Q_thH9dYLbFmyEEdQ0IjaIXJSLZO1nI6eo34aFJczJbLFxPO0yOAoC49SBg-INrg/s1623/xPesto%20d'ail%20des%20ours%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1114" data-original-width="1623" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Qp2cuR-nHPS-abeuOXSzCa9ILswo9arxi76dmDcAGRh4Gld5kogZYHXNt7qH0Hpuj8_FUAXcJCOg7IhTb-CZsng0Lg9sVuRGJINKpKfFYoWPmFn1j3hzUrIMX8Q_thH9dYLbFmyEEdQ0IjaIXJSLZO1nI6eo34aFJczJbLFxPO0yOAoC49SBg-INrg/w640-h440/xPesto%20d'ail%20des%20ours%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Retrouvez la recette du pesto d'ail des ours au <a href="http://recettes.de/thermomix">Thermomix</a> sur <i><a href="https://www.healthyjulia.com/2024/03/pesto-dail-des-ours-vegan.html">Healthy Julia</a></i>...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9bdx_vF0cjAHZIPzbHaGwsmhlGsYA4n55myBeVXziOe665CV2kR7kmT5scLjtTCQPl-JGyXcPa3GoJ_nDX3spIvMqo9fZKtwoo5uP1RwnPRweS5p3ss7HKXty8F8v28vBLzSZEf1_OpDZlJdljaHh1X5qdq3E8GNaFAKV6DQpPGenKDpbl4PkAUku-s/s1597/xPesto%20d'ail%20des%20ours%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1597" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9bdx_vF0cjAHZIPzbHaGwsmhlGsYA4n55myBeVXziOe665CV2kR7kmT5scLjtTCQPl-JGyXcPa3GoJ_nDX3spIvMqo9fZKtwoo5uP1RwnPRweS5p3ss7HKXty8F8v28vBLzSZEf1_OpDZlJdljaHh1X5qdq3E8GNaFAKV6DQpPGenKDpbl4PkAUku-s/w640-h452/xPesto%20d'ail%20des%20ours%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBvp0UNVh1T5wlUHW8RfM_2DW-rd1zIH54q06UPvHlteK3HEIPBfkXEOrDqAsIZXPa8rM0iHjthByS_JuGqlr_0UODRKIt6Gv-nJGnCNvSpgo21emV3whizZV0WHfOAmpwYwcWeOxeLSzEgIS-q8GAx98pr6tZ52LLZEMY5sCnCsYrnN8Gnef18FBd6A/s1615/xPesto%20d'ail%20des%20ours%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1615" data-original-width="1113" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBvp0UNVh1T5wlUHW8RfM_2DW-rd1zIH54q06UPvHlteK3HEIPBfkXEOrDqAsIZXPa8rM0iHjthByS_JuGqlr_0UODRKIt6Gv-nJGnCNvSpgo21emV3whizZV0WHfOAmpwYwcWeOxeLSzEgIS-q8GAx98pr6tZ52LLZEMY5sCnCsYrnN8Gnef18FBd6A/w442-h640/xPesto%20d'ail%20des%20ours%209.jpg" width="442" /></a></div><br /><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com3tag:blogger.com,1999:blog-2073039197935851635.post-9176947550623978562024-03-21T17:30:00.001+01:002024-03-21T17:30:00.130+01:00COURONNE DE PÂQUES À LA RICOTTA ET AUX PÉPITES DE CHOCOLAT<div style="text-align: left;">Pâques rime en général avec chocolat dès qu'on évoque le dessert. Je ne déroge pas à la règle avec ce gâteau en forme de couronne qui trônera avec gourmandise sur la table pascale. Oui mais en toute légèreté car s'il contient tous les ingrédients habituels qui font les bons gâteaux (beurre, sucre et chocolat), leurs quantités sont bien réduites grâce à plusieurs astuces : la banane mûre remplace une partie du sucre et la ricotta une partie du beurre. J'ai quand même prévu un petit glaçage au chocolat... Ben oui, c'est Pâques quand même...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lwOV96mWj17aXG66w2PNSfdavg3Lums9e6_gpiNI78VQNsS1ryWkP9hhRIDgTgJXvdis_k4KktN7x6DyUbITBDf_vOMW_qBAda1qTXmc_6yG4xvVodtaX3O35ciWoTHI1IbLgo3ZXxjWG3Czxbkw2GaiSf_yV-hNNcgw6_o7WBxsQj9fvwzSnvgfM58/s1586/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1586" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lwOV96mWj17aXG66w2PNSfdavg3Lums9e6_gpiNI78VQNsS1ryWkP9hhRIDgTgJXvdis_k4KktN7x6DyUbITBDf_vOMW_qBAda1qTXmc_6yG4xvVodtaX3O35ciWoTHI1IbLgo3ZXxjWG3Czxbkw2GaiSf_yV-hNNcgw6_o7WBxsQj9fvwzSnvgfM58/w640-h452/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Le gâteau est très moelleux, voire humide grâce à la ricotta et aux bananes, qu'il faut choisir bien mûres. La pâte est préparée au Thermomix, mais comme toujours, on peut la faire à la main ou avec un autre robot. J'ai ajouté un glaçage qui reste facultatif mais qui comblera les choco-addicts. Au final, cette couronne donne presque bonne conscience, alors qui s’en plaindrait ?</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5ISWEyD6YoegLBo56l4Vc3Vxps-nO0G0_rwMagTZ5txEUJOSYcvI7Rl-6kazJjR8aoCY5L2KJzS4qd-6mpc09FXVi9KUHBixQtlJA_O3vsMpy4lqUrH1qCdTd9CP1CrdAwKyR0Fa40pt0IbgpecEuCgWwQlye4_pMRwGpKQFEOZwQQQ_VpsKk2Oel8s/s1653/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1653" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5ISWEyD6YoegLBo56l4Vc3Vxps-nO0G0_rwMagTZ5txEUJOSYcvI7Rl-6kazJjR8aoCY5L2KJzS4qd-6mpc09FXVi9KUHBixQtlJA_O3vsMpy4lqUrH1qCdTd9CP1CrdAwKyR0Fa40pt0IbgpecEuCgWwQlye4_pMRwGpKQFEOZwQQQ_VpsKk2Oel8s/w640-h438/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #93c47d;">Ingrédients</span></b></div><div style="text-align: center;">120 g de beurre + un peu pour le moule</div><div style="text-align: center;">110 g de sucre</div><div style="text-align: center;">2 bananes mûres</div><div style="text-align: center;">3 œufs</div><div style="text-align: center;">250 g de ricotta</div><div style="text-align: center;">180 g de farine</div><div style="text-align: center;">1 sachet de levure chimique</div><div style="text-align: center;">100 g de pépites de chocolat noir</div><div style="text-align: center;">50 g de chocolat noir</div><div style="text-align: center;">40 g de crème liquide</div><div style="text-align: center;">Sujets en chocolat (facultatif)</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe83CL57nZPwZEzBhBJk94zZf1sE_KxCzf9zF067MXJUJTf9Zp-65-1JRt0qbDvILnf0XXuFqXkRhTyUt-MdJephrmF3OFcx2tWPiuIBzZsUB3O6h1GhAzs-QKgUfOLYqcL0Jmd4wnSl_pOozXs0g67PN7L5B-HgMkEVdAu2H9Z8f36vFzVcxZVRCHoU/s1624/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1624" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXe83CL57nZPwZEzBhBJk94zZf1sE_KxCzf9zF067MXJUJTf9Zp-65-1JRt0qbDvILnf0XXuFqXkRhTyUt-MdJephrmF3OFcx2tWPiuIBzZsUB3O6h1GhAzs-QKgUfOLYqcL0Jmd4wnSl_pOozXs0g67PN7L5B-HgMkEVdAu2H9Z8f36vFzVcxZVRCHoU/w640-h444/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #93c47d;">Préparation</span></b></div><div style="text-align: left;">Préchauffer le four à 170°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans le bol du <a href="http://recettes.de/thermomix">Thermomix</a>, réunir le beurre et le sucre. Mélanger 1 minute, vitesse 4.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKLrKCmpGnKBGBy-HuKpkqSIkKs85mErO5G4RM6UhQ4C-BYNljHGSMyObO6XL-4-LQNEF43wWA4HcQIMNQcQ9KZQGmzR5oNAdrKgf-MbDECgFPfneJarL70Of8CMhvAsRJv20dFVXc6UdKAT8ocw13m5Y5yfu8M-gqFsp-RJmcinhWldSOk5qmmuF01o/s1402/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1402" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKLrKCmpGnKBGBy-HuKpkqSIkKs85mErO5G4RM6UhQ4C-BYNljHGSMyObO6XL-4-LQNEF43wWA4HcQIMNQcQ9KZQGmzR5oNAdrKgf-MbDECgFPfneJarL70Of8CMhvAsRJv20dFVXc6UdKAT8ocw13m5Y5yfu8M-gqFsp-RJmcinhWldSOk5qmmuF01o/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%204.JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter les bananes coupées en 4, les œufs et la ricotta. Mélanger 15 secondes, vitesse 4,5.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0Mi2LpgbcBjxTkSWGjKMSynKnlaBQYXOrBfYVPwCSLx9ZWVPEwKg3zzTBNhOaQrALDx5UwqFUtNkts47aKuZmZ6XR5YzSQMDiw-ojQWQuh8IQQOrZOitqA_yYcHBNbm2dPBL-GFYO1KAPrWml41MXhicq8WANj0PlCE4TPHGDPDWKstKWMr_Ecb5X40/s1412/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1412" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0Mi2LpgbcBjxTkSWGjKMSynKnlaBQYXOrBfYVPwCSLx9ZWVPEwKg3zzTBNhOaQrALDx5UwqFUtNkts47aKuZmZ6XR5YzSQMDiw-ojQWQuh8IQQOrZOitqA_yYcHBNbm2dPBL-GFYO1KAPrWml41MXhicq8WANj0PlCE4TPHGDPDWKstKWMr_Ecb5X40/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%205.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter la farine et la levure Mélanger 10 secondes, vitesse 4. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjY91Cx3twIf6FL78LW3d05QB55l7F-P1IMFNCjuVnO_MYdcJh1xcKHFsQBR89kjbfLvYjv74fjPEjZKOjZVLz5wlcQobJ_rZ4yFeEIY8iRugFl002SA3FY7gqlFysFTCsRe9qR-EUvxLHzcZdeUJwVPwR2wXIDFWWF6tmyqV9QwFuTNoNjApTljobdU/s1320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1098" data-original-width="1320" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjY91Cx3twIf6FL78LW3d05QB55l7F-P1IMFNCjuVnO_MYdcJh1xcKHFsQBR89kjbfLvYjv74fjPEjZKOjZVLz5wlcQobJ_rZ4yFeEIY8iRugFl002SA3FY7gqlFysFTCsRe9qR-EUvxLHzcZdeUJwVPwR2wXIDFWWF6tmyqV9QwFuTNoNjApTljobdU/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%206.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Terminer par les pépites de chocolat.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN14PK99G28HWrUj27ZB3hkXTMvBwuHMKXlEDvI4xP8dERVfDscZBQd1DuToMK4aw6DqbtdXQIf5nQC8x-OIJ7hVyQ6s07fHdkado8kS58iPgtVHC9jYufY5Q_QS3CVXZIi4D9j12KTtBm9WyUIn40V-eR6k_hKOdoWMIdDvGHGSiai6gwdC4_E1FkNk/s1193/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1193" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN14PK99G28HWrUj27ZB3hkXTMvBwuHMKXlEDvI4xP8dERVfDscZBQd1DuToMK4aw6DqbtdXQIf5nQC8x-OIJ7hVyQ6s07fHdkado8kS58iPgtVHC9jYufY5Q_QS3CVXZIi4D9j12KTtBm9WyUIn40V-eR6k_hKOdoWMIdDvGHGSiai6gwdC4_E1FkNk/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%207.JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mélanger 10 secondes, vitesse 3, sens inverse.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AH1WXoyUt9S5_8eG00lHixx1fG3dIXLfsQ0Fl_JaCcJatkjgUcHvx7wkkN1wWYaX7PgolziSqMJuIAcsNpAr0KmdIKFqG_csCvVJySkjBrOnOEDDgx4m2iHN9yhER7w1tgXAOxxfBC0EMCPTfUsqfOcx-fki7kGJ5xChBjWOU4u7aRmMPn6f1aUGS64/s1250/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1250" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AH1WXoyUt9S5_8eG00lHixx1fG3dIXLfsQ0Fl_JaCcJatkjgUcHvx7wkkN1wWYaX7PgolziSqMJuIAcsNpAr0KmdIKFqG_csCvVJySkjBrOnOEDDgx4m2iHN9yhER7w1tgXAOxxfBC0EMCPTfUsqfOcx-fki7kGJ5xChBjWOU4u7aRmMPn6f1aUGS64/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%208.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Beurrer le moule et y verser la pâte. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdbfxT9PZyrXbg87NQIA1fxuccgjaCogmxRla3ZOlkiC3rx94-alXqFNGhu3Ru6lX_TO9yvUeA50oZG3TlpvuN54wvh2NM2UswB25FFcBwm3cO6L8iYx9UCGWiGqiKeMzPvX8KWA0-bgcCtP5J0Ze2R-dD2cD71IcETScV_pFMvHvOoi33hnWx-8w_zs/s1515/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1515" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdbfxT9PZyrXbg87NQIA1fxuccgjaCogmxRla3ZOlkiC3rx94-alXqFNGhu3Ru6lX_TO9yvUeA50oZG3TlpvuN54wvh2NM2UswB25FFcBwm3cO6L8iYx9UCGWiGqiKeMzPvX8KWA0-bgcCtP5J0Ze2R-dD2cD71IcETScV_pFMvHvOoi33hnWx-8w_zs/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%209.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enfourner le moule pour 40 à 45 minutes. Tester la cuisson en enfonçant la lame d'un couteau dans le gâteau. Elle doit ressortir sèche.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8sokaZcmDlZSl0NbH9hF-ntqXk3Pq-2ZNtpc6Bp3R8WfTV5CbvUIuewi2akIA2o_u47q5ELRbWOWvkKTdlaoHx6yy3EcCvIgDwqTTjXH689-TTL5KUg3I0YlHU0a7XnIgeWDWFrGsPFQSRDMIeKmY-2wFBg0t7LYPqZuGI6V8Zm7Jw4e5-uhsrraowQ/s1573/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1573" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8sokaZcmDlZSl0NbH9hF-ntqXk3Pq-2ZNtpc6Bp3R8WfTV5CbvUIuewi2akIA2o_u47q5ELRbWOWvkKTdlaoHx6yy3EcCvIgDwqTTjXH689-TTL5KUg3I0YlHU0a7XnIgeWDWFrGsPFQSRDMIeKmY-2wFBg0t7LYPqZuGI6V8Zm7Jw4e5-uhsrraowQ/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2010.JPG" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Démouler la couronne sur une grille et la laisser refroidir.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJcUrVqJSfYhAd56buKrdQghxUmKuC5dt_pjsQuWT0NU1pBjX543I5SMYbjm8hI4Ql0ZRKKjNZFwcqQjwVQzSGUEJlszRSRlSXJxww6thaB1WRJ6FTKHv6tav6Z_XgLmVVhm9Nek2xi20ruHQM_H-T6UKscNUGinT7AdaiJXhHqq9Kjtco3PyEnaT230/s1708/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1708" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJcUrVqJSfYhAd56buKrdQghxUmKuC5dt_pjsQuWT0NU1pBjX543I5SMYbjm8hI4Ql0ZRKKjNZFwcqQjwVQzSGUEJlszRSRlSXJxww6thaB1WRJ6FTKHv6tav6Z_XgLmVVhm9Nek2xi20ruHQM_H-T6UKscNUGinT7AdaiJXhHqq9Kjtco3PyEnaT230/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2011.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans un ramequin, mettre le chocolat cassé en morceaux et la crème liquide. les faire fondre au micro-ondes. Bien mélanger.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6edPSDd-Ty1jZVq5UCKSbcppqBUr5z73DpfZXcSD-UykQJ2TbxOoNzojVQj24ybKNK1r1HlgS-DO71m3un-UnFiomZCthJ_fF0HB9hGAj56HKH4N0r-YdW7hVR6HByd0vt47LhEcaYZJVw-zyAdEVKRe1M_LvyaTcHiri0dwBumnCDEELW4vybGL-Ms/s1443/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1443" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6edPSDd-Ty1jZVq5UCKSbcppqBUr5z73DpfZXcSD-UykQJ2TbxOoNzojVQj24ybKNK1r1HlgS-DO71m3un-UnFiomZCthJ_fF0HB9hGAj56HKH4N0r-YdW7hVR6HByd0vt47LhEcaYZJVw-zyAdEVKRe1M_LvyaTcHiri0dwBumnCDEELW4vybGL-Ms/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2012.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Etaler ce glaçage sur la couronne.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWj-JpF8heOOOmoAdLfbfAVSV9vaRzuN3-zJ_IKyD3EaFPDWTvQLqmRyi4ZyoRvPJIVGtMGuxHk8XzM4JUrrRIFfW3v5qqExDQ1wCGcK04OXkNOUbE4jZEjqhucvBiqtZiTcGWctfFJ2Lgwd3lsDdluXwP6RDWdhCGZ8ejyiKsKtyE1curVlsoxLArBE/s1462/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1462" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWj-JpF8heOOOmoAdLfbfAVSV9vaRzuN3-zJ_IKyD3EaFPDWTvQLqmRyi4ZyoRvPJIVGtMGuxHk8XzM4JUrrRIFfW3v5qqExDQ1wCGcK04OXkNOUbE4jZEjqhucvBiqtZiTcGWctfFJ2Lgwd3lsDdluXwP6RDWdhCGZ8ejyiKsKtyE1curVlsoxLArBE/s320/Couronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2013.JPG" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Décorer éventuellement de sujets en chocolat.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKaYcGviCuC6L6Kz8j93ydEyjNzOXZ1k8mmPPm3R8AmlkBW7lXDSXt9JZbyUU7iD0Q-8GNmJGSemfBA2wHvS_ceD-U6afWuycJJQ37g039mzJwcGLFRfqLiC5Hlro9P_4DT3UNTYP4AtvnhhW74WE_wrBOwsiHBXS-j8DwN4PLkJGywluUfo7RJcCN0s/s1644/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1119" data-original-width="1644" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKaYcGviCuC6L6Kz8j93ydEyjNzOXZ1k8mmPPm3R8AmlkBW7lXDSXt9JZbyUU7iD0Q-8GNmJGSemfBA2wHvS_ceD-U6afWuycJJQ37g039mzJwcGLFRfqLiC5Hlro9P_4DT3UNTYP4AtvnhhW74WE_wrBOwsiHBXS-j8DwN4PLkJGywluUfo7RJcCN0s/w640-h436/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2014.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmeVGduePNHlu2wcnuaXgdQ88NR-C0RKKdQr-EfFJrFaaD0vML0DwVoQn-wZRGJf8IhUDpf3EWRMSTuGRm0erwSzaQi6CKZ89pyK9T95I_M9VhNzYhPpq-xg7Jfy1qMGbSIGlARFDdTxvQOAfxDIy4_BrZkFeehc1bu1Xcszlp3XLoOvan01dZ5DzorY/s1611/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="1611" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmeVGduePNHlu2wcnuaXgdQ88NR-C0RKKdQr-EfFJrFaaD0vML0DwVoQn-wZRGJf8IhUDpf3EWRMSTuGRm0erwSzaQi6CKZ89pyK9T95I_M9VhNzYhPpq-xg7Jfy1qMGbSIGlARFDdTxvQOAfxDIy4_BrZkFeehc1bu1Xcszlp3XLoOvan01dZ5DzorY/w640-h436/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2015.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXr0YSexKts3Tn6_qTepW6qcu-ZrygoGDrEWfT_rnDwDzs6LUWx9Ds7TRmzvOjkSoh56t0gTOZKTCNwyGtATJDZykmxBTJeQTY6dLFlzhTBrlU9Ly9n_F_bDr2WfMJubqxsXeQTLKM034KNBS9bg7qTRSw5h4R36YgBXFSpG2MRY5mRQdc6QmQ8ARlZo/s1616/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1616" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXr0YSexKts3Tn6_qTepW6qcu-ZrygoGDrEWfT_rnDwDzs6LUWx9Ds7TRmzvOjkSoh56t0gTOZKTCNwyGtATJDZykmxBTJeQTY6dLFlzhTBrlU9Ly9n_F_bDr2WfMJubqxsXeQTLKM034KNBS9bg7qTRSw5h4R36YgBXFSpG2MRY5mRQdc6QmQ8ARlZo/w456-h640/xCouronne%20de%20P%C3%A2ques%20%C3%A0%20la%20ricotta%20et%20p%C3%A9pites%20de%20chocolat%2016.jpg" width="456" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Avec cette recette, je participe au défi culinaire du site <a href="http://Recettes.de">Recettes.de</a> sur le thème <a href="https://recettes.de/defis-nature-et-paques">Pâques</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEU1A1itQOWvjEc75Rv7M8O84tIyYL8b7zF0xtMi15qxC14cpXYff3qHtV8CINh4gqrsayjw7zp3tdDXyBIUPBkR5U_9_eKJLdMKjzkYMJzyMKWy_Wg8l9Mi0Srl_Doew8HLRLEfQBWSk2kNUkfyRqpWYEjiOzXHFFb8Kq1OUeJjIv_4MZVuKJ-jU2BII/s1200/defi-paques.1200x900%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEU1A1itQOWvjEc75Rv7M8O84tIyYL8b7zF0xtMi15qxC14cpXYff3qHtV8CINh4gqrsayjw7zp3tdDXyBIUPBkR5U_9_eKJLdMKjzkYMJzyMKWy_Wg8l9Mi0Srl_Doew8HLRLEfQBWSk2kNUkfyRqpWYEjiOzXHFFb8Kq1OUeJjIv_4MZVuKJ-jU2BII/s320/defi-paques.1200x900%20(1).png" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com15tag:blogger.com,1999:blog-2073039197935851635.post-69224982019390551072024-03-20T17:30:00.001+01:002024-03-20T17:30:00.237+01:00BOUCHÉES À LA REINE AUX LÉGUMES<div style="text-align: left;"><span style="text-align: justify;">Il y a déjà plusieurs versions de bouchées à la reine sur Cooking Julia, mais encore aucune qui soit entièrement végétale. Voilà, c'est chose faite avec cette recette riche en légumes et en sauce bien crémeuse. Les croûtes croustillent et le tout se laisse manger bien facilement... Ces bouchées à la reine seront parfaites en entrée d'un repas de Pâques plutôt traditionnel, et elles conviendront à tous les convives, y compris les intolérants et les vegan.</span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXFiJ4e6Yx3aTd72NCq_CY17qNWPZKmS58LAU28lU0n0Rgj7vbAZ32tkns6rv8qqUn4ni7ipQQ6VKUIuekXvr4gu_GqwRmw9y-qcyq5cmgED59Fe9QUSzKWX0NdsGjmyR4XuYExloZjioxLM_puNvLxEvOP-fD4agDTk6RN76d3zckTWudrmPFctH6GM/s1626/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1626" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXFiJ4e6Yx3aTd72NCq_CY17qNWPZKmS58LAU28lU0n0Rgj7vbAZ32tkns6rv8qqUn4ni7ipQQ6VKUIuekXvr4gu_GqwRmw9y-qcyq5cmgED59Fe9QUSzKWX0NdsGjmyR4XuYExloZjioxLM_puNvLxEvOP-fD4agDTk6RN76d3zckTWudrmPFctH6GM/w640-h428/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Retrouvez la recette des bouchées à la reine aux légumes sur <i><a href="https://www.healthyjulia.com/2024/03/bouchees-la-reine-aux-legumes-vegan.html">Healthy Julia</a></i>...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dnhS_700QePxZ8-YRM48sotqS1whyphenhyphennlMeiF6IpZBqoJm7HZL-XAMzgPTCj69FIDVWe5-OCx9ADfpD5JyjDJTCwkRBL2jzjUi6WK8CGvnqs3lvlFDck_XbsF86uVF9crZtUfD0tIZcZyOc3ccOKr7zEObGk-3JTenYzlSSJJkGNAQ_WnqLjb0HVrLLsc/s1666/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1666" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dnhS_700QePxZ8-YRM48sotqS1whyphenhyphennlMeiF6IpZBqoJm7HZL-XAMzgPTCj69FIDVWe5-OCx9ADfpD5JyjDJTCwkRBL2jzjUi6WK8CGvnqs3lvlFDck_XbsF86uVF9crZtUfD0tIZcZyOc3ccOKr7zEObGk-3JTenYzlSSJJkGNAQ_WnqLjb0HVrLLsc/w640-h442/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuadSEMiWworUxLpIF4hA1wIh8lDLH5zTQqUi8mYMSjdlrKyV1-Clyhw2bi2XcvdXJxVGiEGOktfeFqN1UpTseP8NFOj3NyUpV0pT2h-L1Gi6miGIF-aUSevEJkTts39J3vwN4cH6fep3evYROcQyDaek-pROJGEKIpiHHVNIx-l97M4r2w8d2KDJmtY/s1639/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1639" data-original-width="1133" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuadSEMiWworUxLpIF4hA1wIh8lDLH5zTQqUi8mYMSjdlrKyV1-Clyhw2bi2XcvdXJxVGiEGOktfeFqN1UpTseP8NFOj3NyUpV0pT2h-L1Gi6miGIF-aUSevEJkTts39J3vwN4cH6fep3evYROcQyDaek-pROJGEKIpiHHVNIx-l97M4r2w8d2KDJmtY/w442-h640/xBouch%C3%A9es%20%C3%A0%20la%20reine%20aux%20l%C3%A9gumes%2012.jpg" width="442" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com7tag:blogger.com,1999:blog-2073039197935851635.post-17899805082891013862024-03-19T17:30:00.001+01:002024-03-19T17:30:00.127+01:00ÉPAULE D'AGNEAU CONFITE À LA TOMATE<div style="text-align: left;">Pour beaucoup, Pâques est l'occasion de manger de l'agneau. Pour changer du traditionnel gigot, je vous propose aujourd'hui une épaule longuement cuite à la cocotte avec des tomates et du romarin. Inutile de préciser qu'avec ce genre de cuisson, la viande est fondante et très parfumée. J'ai servi cette épaule avec des légumes verts mais selon la tradition, elle se marie à merveille avec les haricots de toutes sortes : verts, blancs, beurre, plats, coco ou flageolets.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGnBgAK6URD1lVbCl53OlePn6Br2dmUje4692P9hH75g1WvCHC7fpQOwbXtzeOjBKRhZGNT3FVbsyQz_FXm2oGwdO5MOiEyIKU8eOeUvccK54QSYra1j_E3hl74GZuPJCRWT2H7vFn4q7MFNfRByDEf2zjgXmAy4lSTf8UAbszMR3YT29PIVx5YaZW18/s1643/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1643" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGnBgAK6URD1lVbCl53OlePn6Br2dmUje4692P9hH75g1WvCHC7fpQOwbXtzeOjBKRhZGNT3FVbsyQz_FXm2oGwdO5MOiEyIKU8eOeUvccK54QSYra1j_E3hl74GZuPJCRWT2H7vFn4q7MFNfRByDEf2zjgXmAy4lSTf8UAbszMR3YT29PIVx5YaZW18/w640-h448/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">La cuisson lente en cocotte présente l'avantage de cuire doucement la viande jusqu'à ce qu'elle devienne fondante. Les tomates qui parfument la sauce ne sont certes pas encore vraiment de saison et peuvent être remplacées par une boîte de pulpe de tomate. Le romarin frais apporte son parfum, mais il n'est pas très facile à trouver en ce moment. On peut très bien le remplacer par du sec ou par des branches de thym. Réchauffé, ce plat est encore meilleur.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGT4bs5AjbsLPmh7a_KG7TnO8qAN6QmO4DI_gAtYBwPZlsqFT9fpq8tT7XQch8YY5Kft511Ub0-TFgHbbyfxVWpzEz5QXx8QTKmqFzZ2M3jb0kpxXaiP8ZN7cp0ZnbpFvE6sHO65eBlNGWdyoEDAFR4cVFn-aRV6x-CE8HhVGRQAVDy6fUn4btkAeWog/s1661/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1661" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGT4bs5AjbsLPmh7a_KG7TnO8qAN6QmO4DI_gAtYBwPZlsqFT9fpq8tT7XQch8YY5Kft511Ub0-TFgHbbyfxVWpzEz5QXx8QTKmqFzZ2M3jb0kpxXaiP8ZN7cp0ZnbpFvE6sHO65eBlNGWdyoEDAFR4cVFn-aRV6x-CE8HhVGRQAVDy6fUn4btkAeWog/w640-h444/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #cc0000;">Ingrédients (pour 4 personnes)</span></b></div><div style="text-align: center;">2 c. à s. d'huile</div><div style="text-align: center;">1 demi-épaule d'agneau de 1 kg</div><div style="text-align: center;">1 gros oignon</div><div style="text-align: center;">2 gousses d'ail</div><div style="text-align: center;">3 tomates</div><div style="text-align: center;">2 c. à s. de concentré de tomate</div><div style="text-align: center;">2-3 branches de romarin frais</div><div style="text-align: center;">Sel, poivre</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqSsF-E8JkTUChZK2qCiKNpBkck5gh38VT0OUSnJ0flHHn-iRpxnzcW-NRNRcYFJL-6nIGfa1hsa7GFb7hw4-q_ULT9169_dTnmvKPsBjfrzYUt2EAmbqkVidWQtzmp8iRV2ax3GUK9Xpnw2uisK8JN1HUdlw79uP2BiE2N1yLXiFltEvDEq7Oa9XUa4/s1595/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1595" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqSsF-E8JkTUChZK2qCiKNpBkck5gh38VT0OUSnJ0flHHn-iRpxnzcW-NRNRcYFJL-6nIGfa1hsa7GFb7hw4-q_ULT9169_dTnmvKPsBjfrzYUt2EAmbqkVidWQtzmp8iRV2ax3GUK9Xpnw2uisK8JN1HUdlw79uP2BiE2N1yLXiFltEvDEq7Oa9XUa4/w640-h460/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #cc0000;">Préparation</span></b></div><div style="text-align: left;">Dans une cocotte, faire chauffer l'huile. Y faire dorer l'épaule sur toutes ses faces.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZooujLXe7yrsW25lyFqPXSw4N4HeufJ-ucFt5cFUn8pRopYKzFt32ftVcphSOAzFy6WgE2htBRtHo04IjNjLwvLn59545uPjLm-YMdeUKMj6pITlL4GEytRLUZx5AG0-mrQ8SQytIL7fxHycGJ9hsVsgfvDeMsvfSqpvA4NO6sonK-xAjwngyACRvDe0/s1273/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1273" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZooujLXe7yrsW25lyFqPXSw4N4HeufJ-ucFt5cFUn8pRopYKzFt32ftVcphSOAzFy6WgE2htBRtHo04IjNjLwvLn59545uPjLm-YMdeUKMj6pITlL4GEytRLUZx5AG0-mrQ8SQytIL7fxHycGJ9hsVsgfvDeMsvfSqpvA4NO6sonK-xAjwngyACRvDe0/s320/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%204.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pendant ce temps, éplucher l'oignon et le couper en morceaux. Laver les tomates et les couper en rondelles. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwI5yrcWX8v1029QGyGD9_ckG7jJAppX7SVGR1-xQXTcQ2OKb3yxEXzjtdz-TCwKtldXIWxENv8tOR66PfKAmVbSe9UGtvI7_HOhbRcKiOmI1mC6FLJJ2nVXD-YKswC9OtLfm27uB6D201ljL330DlZTFFGOrUyFaUHI3R1z_a1eSDZRY4I-SDtusffo/s1356/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="992" data-original-width="1356" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwI5yrcWX8v1029QGyGD9_ckG7jJAppX7SVGR1-xQXTcQ2OKb3yxEXzjtdz-TCwKtldXIWxENv8tOR66PfKAmVbSe9UGtvI7_HOhbRcKiOmI1mC6FLJJ2nVXD-YKswC9OtLfm27uB6D201ljL330DlZTFFGOrUyFaUHI3R1z_a1eSDZRY4I-SDtusffo/s320/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%205.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter le tout dans la cocotte avec les gousses d'ail pelées, le concentré de tomate et le romarin.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpCwOGjLks3Wqo2VztMNAlnw3Gb65de7XZL8hG7CLtpIT1c2eo2zJfp0Obr3srbwyPG1z-XPVDMEYureZO8ez-pMp-nTJCqnOhNHBreIt4c9x__o1k1g92auCBCI6YJrAEykugcWxo4TYu3WaidgN3syXOXd0vqWI5p7eFPrmCIU3v4Qm2EWoibUqJqo/s1293/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1293" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpCwOGjLks3Wqo2VztMNAlnw3Gb65de7XZL8hG7CLtpIT1c2eo2zJfp0Obr3srbwyPG1z-XPVDMEYureZO8ez-pMp-nTJCqnOhNHBreIt4c9x__o1k1g92auCBCI6YJrAEykugcWxo4TYu3WaidgN3syXOXd0vqWI5p7eFPrmCIU3v4Qm2EWoibUqJqo/s320/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Poursuivre la cuisson à feu moyen, à couvert, pendant 1h30 minimum. Saler et poivrer. Retourner la viande régulièrement. La sauce se forme et épaissit avec les aromates qui cuisent et fondent. Si nécessaire, en fin de cuisson, ajouter un peu d'eau. Servir l'épaule avec des légumes verts, des haricots ou des pommes de terre sautées.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjas84mgVQDBHilRKTZxFc5qK1eDQbdLTE7K6Q_Gr0baj8nhLCwhH8_KJbRssl81_rkDKZXaHId3WUBIBHCtJzUHWVmjNeEVG5m3hsPb8YGqp2KpSuRRgzCByE20lE9AdEAluNcfKvxP-fomuy2uuOuoBJ_8qPN6UpDf1SalTrfT09p6G5YevAkHgJO-Pc/s1603/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1603" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjas84mgVQDBHilRKTZxFc5qK1eDQbdLTE7K6Q_Gr0baj8nhLCwhH8_KJbRssl81_rkDKZXaHId3WUBIBHCtJzUHWVmjNeEVG5m3hsPb8YGqp2KpSuRRgzCByE20lE9AdEAluNcfKvxP-fomuy2uuOuoBJ_8qPN6UpDf1SalTrfT09p6G5YevAkHgJO-Pc/w640-h458/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%207.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYHDGcxNpECHcwvZEc7T4VwVOuUMYPBeDOeXJ3MzGF0_lrUmZpHFMAwSk_YOb9NyXDMKzAxL-e_iPD4QsY7thWcDQkhxMXN_vA7SrI7gpgXjIUecHK5XRdqlcH_UVdvXrNmtwOMF3gG24YHYsyKgu20KqYTEdLilfidBbXE3K5Cj4kFuCb0mMO5GBwis/s1617/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1617" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYHDGcxNpECHcwvZEc7T4VwVOuUMYPBeDOeXJ3MzGF0_lrUmZpHFMAwSk_YOb9NyXDMKzAxL-e_iPD4QsY7thWcDQkhxMXN_vA7SrI7gpgXjIUecHK5XRdqlcH_UVdvXrNmtwOMF3gG24YHYsyKgu20KqYTEdLilfidBbXE3K5Cj4kFuCb0mMO5GBwis/w640-h448/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%208.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzmrgarAuvPqjnEzStKsNKhmH6RqyqJr97dI873W1v8EOeTDFB-sFx9NV_TECYlsyJJN1YPPV0HnVTo7RLkYZyZz5-YXzSyJXU38KfihyphenhyphenDQ6-3t1JlszzG0tf-W9gRI7ub65GpB3cP3hLM7JxAVr4Hcgv6OxJfeiQnlqm6P5vmFqBpwKAbVx_EDeUHFc/s1640/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1640" data-original-width="1142" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzmrgarAuvPqjnEzStKsNKhmH6RqyqJr97dI873W1v8EOeTDFB-sFx9NV_TECYlsyJJN1YPPV0HnVTo7RLkYZyZz5-YXzSyJXU38KfihyphenhyphenDQ6-3t1JlszzG0tf-W9gRI7ub65GpB3cP3hLM7JxAVr4Hcgv6OxJfeiQnlqm6P5vmFqBpwKAbVx_EDeUHFc/w446-h640/xEpaule%20d'agneau%20confite%20%C3%A0%20la%20tomate%209.jpg" width="446" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Avec cette recette, je participe au défi culinaire du site <a href="http://Recettes.de">Recettes.de</a> sur le thème <a href="https://recettes.de/defis-nature-et-paques">Pâques</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3qUje75d6XM8D19fgwi3bLxDT4k7BnfXhMGXF1UetH5uoy66zYpuNnpE88e0eh_MV9vCM9L_MCu851SwgKIF9v-eruFgWKy0h1fogZOEya-ryzmhM0iG4viKkPGf_QlOu-0OCuvTHnDmEPk3Y8hCfn1guVce2zGV6ueZYrqsR8f7BWmI45ToUz3AK8Q/s1200/defi-paques.1200x900%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3qUje75d6XM8D19fgwi3bLxDT4k7BnfXhMGXF1UetH5uoy66zYpuNnpE88e0eh_MV9vCM9L_MCu851SwgKIF9v-eruFgWKy0h1fogZOEya-ryzmhM0iG4viKkPGf_QlOu-0OCuvTHnDmEPk3Y8hCfn1guVce2zGV6ueZYrqsR8f7BWmI45ToUz3AK8Q/w320-h240/defi-paques.1200x900%20(1).png" width="320" /></a></div><br /><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com12tag:blogger.com,1999:blog-2073039197935851635.post-68765088887279640912024-03-18T17:30:00.001+01:002024-03-18T17:30:00.126+01:00VELOUTÉ DE CRESSON <div style="text-align: left;"><span style="text-align: justify;">Le printemps est tout proche et pourtant, le temps n'est pas encore terrible et l'envie d'un bon velouté de légumes se fait encore sentir. Pour changer, celui d'aujourd'hui est à base de cresson, un légume que j'achète très rarement. Facile à mettre en œuvre dans cette recette, il est délicieux et change des soupes à base de courges, pommes de terre et autres légumes habituels.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2C65slJcs_D0ASEH_SuuZTqNBduI-zWkp2HZPHV05Eq8_Q6kvYbYTsHg4DQhV0uQR9lYGBo0Mjh_gAkUf0RW67HIJe9pInv6AHF_eXn5STPXUWXBIpvul8muIokyZPYPaAEM9i3exSONAr69kx6InPiYFoXTLVSHJ_ppyZ43vTgR6kVPGbugI4eGABqQ/s1625/xVelout%C3%A9%20de%20cresson%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1625" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2C65slJcs_D0ASEH_SuuZTqNBduI-zWkp2HZPHV05Eq8_Q6kvYbYTsHg4DQhV0uQR9lYGBo0Mjh_gAkUf0RW67HIJe9pInv6AHF_eXn5STPXUWXBIpvul8muIokyZPYPaAEM9i3exSONAr69kx6InPiYFoXTLVSHJ_ppyZ43vTgR6kVPGbugI4eGABqQ/w640-h440/xVelout%C3%A9%20de%20cresson%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><span style="text-align: justify;">Retrouvez la recette du velouté de cresson au <a href="http://recettes.de/thermomix">Thermomix</a> sur <a href="https://www.healthyjulia.com/2024/03/veloute-de-cresson-vegan.html">Healthy Julia</a><i><a href="http://...">...</a></i></span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYKfiDNteCrSay2_7OZfeQOTNSPL78jmkrkBd3i4_BvRO36bNlf9-bDY9YnzL01gR7aZ0gRJzrnmb-ETyeFRd0nfSn89Ixa03OnIAb9p6vUDFs2xB2OVBUDLYw3M6KaNWcg1SI_wrzJmWTGwX7vkpoAVCJur2BL7pWazBlOht2-WC9JREcYL6E0GoxPU/s1628/xVelout%C3%A9%20de%20cresson%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1628" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYKfiDNteCrSay2_7OZfeQOTNSPL78jmkrkBd3i4_BvRO36bNlf9-bDY9YnzL01gR7aZ0gRJzrnmb-ETyeFRd0nfSn89Ixa03OnIAb9p6vUDFs2xB2OVBUDLYw3M6KaNWcg1SI_wrzJmWTGwX7vkpoAVCJur2BL7pWazBlOht2-WC9JREcYL6E0GoxPU/w640-h442/xVelout%C3%A9%20de%20cresson%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaeoBFUnq-sxAewA_e9RXpVfYQWDXxonvAm5Uh37KPPCUzAH2ywIS-RSlL-_7Zmywk57RILK6ByOK8bK3i0lalrCSggErCV_SNzhQZd7w7viSxX6lEC_M2DejHtI0Hv9xhGQyPZzfyJ4VSatBiyU55Z17rRnSVqowdC_xPwWDDUmJ9KmHT_TLnIFALsg/s1629/xVelout%C3%A9%20de%20cresson%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1629" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaeoBFUnq-sxAewA_e9RXpVfYQWDXxonvAm5Uh37KPPCUzAH2ywIS-RSlL-_7Zmywk57RILK6ByOK8bK3i0lalrCSggErCV_SNzhQZd7w7viSxX6lEC_M2DejHtI0Hv9xhGQyPZzfyJ4VSatBiyU55Z17rRnSVqowdC_xPwWDDUmJ9KmHT_TLnIFALsg/w452-h640/xVelout%C3%A9%20de%20cresson%2012.jpg" width="452" /></a></div><br /><span style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></span></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com10tag:blogger.com,1999:blog-2073039197935851635.post-15463079987616387082024-03-17T17:30:00.001+01:002024-03-17T17:30:00.151+01:00BRIOCHE PELOTE DE LAINE (WOOL ROLL BREAD)<div style="text-align: left;">La Wool Roll Bread a déferlé sur la toile il y a deux ou trois ans. C'est son joli façonnage évocateur d'une pelote de laine, d'où son nom, qui est à l'origine de sa notoriété. Mais pas que, car sous son apparence très sympa se cache une mie moelleuse garnie d'une belle touche gourmande ! Dans la mienne, c'est du pur praliné. Pour Pâques, c'est une belle idée de réalisation pour un petit déjeuner de fête !</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggTNLxL_Gf6kArirygf_AxNg8t_qtkFNT8kdZ5KJhA38jE8SLZnhFoYHI0mjMke4ABNYR99JRXPTh1h2q7vZyZe4gOtcM64UBYq35utcRcc86e7QUSO3ZiDPvjGX5R4Zw7mq09YMMZH5M1PAQU_ywDTo_fgIaXD3d28-BCg2a41lezYveMooFYbbfz1A/s1568/xBrioche%20pelote%20de%20laine%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1568" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggTNLxL_Gf6kArirygf_AxNg8t_qtkFNT8kdZ5KJhA38jE8SLZnhFoYHI0mjMke4ABNYR99JRXPTh1h2q7vZyZe4gOtcM64UBYq35utcRcc86e7QUSO3ZiDPvjGX5R4Zw7mq09YMMZH5M1PAQU_ywDTo_fgIaXD3d28-BCg2a41lezYveMooFYbbfz1A/w640-h452/xBrioche%20pelote%20de%20laine%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">La technique pour réaliser cette brioche est beaucoup moins compliquée qu'il n'y paraît ; pour plus de facilité, j'ai pris le temps de photographier un déroulé détaillé. C'était ma première, d'où quelques imperfections que je saurai améliorer la prochaine fois. Tout d'abord, il ne faut pas hésiter à découper des lanières de pâte très fines pour obtenir cet effet "fils de laine". Ensuite, prévoir un moule de 22 centimètres maximum (le mien en fait 26, ce qui est trop grand pour obtenir le visuel attendu). Et enfin, la dorure traditionnelle à l'œuf n'est pas forcément la plus adaptée car elle brouille un peu l'effet "fils de laine". La prochaine fois, je mettrai juste un peu de lait, histoire de ne pas laisser la pâte brute.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqo3yElJ7SztLL0-YuXghekg-TSYWB3QXv51yZIpPCtQdRPIffblJQKzRQZA6K6FTa-ScGS50j0eIaBrdNjkvLns6BAgmp8INKUSYzTG6A6oZmAe5K-lcm0-weX1Z-SeLEJykbVB1pT4-HIXZsveF8I-zSczkTr4rzcJZ-DIQfL2Z-pXrPM2FJ16lQDA/s1587/xBrioche%20pelote%20de%20laine%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1587" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqo3yElJ7SztLL0-YuXghekg-TSYWB3QXv51yZIpPCtQdRPIffblJQKzRQZA6K6FTa-ScGS50j0eIaBrdNjkvLns6BAgmp8INKUSYzTG6A6oZmAe5K-lcm0-weX1Z-SeLEJykbVB1pT4-HIXZsveF8I-zSczkTr4rzcJZ-DIQfL2Z-pXrPM2FJ16lQDA/w640-h464/xBrioche%20pelote%20de%20laine%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;">Le garnissage proposé est souvent de la pâte à tartiner. Je n'en avais pas, mais je l'ai avantageusement remplacée par du praliné (je le dis à chaque fois, c'est mon péché mignon). Certains y mettent de la confiture, de la pâte de spéculoos, des pralines roses concassées, ou font même cette brioche en version salée. On peut aussi ne pas la garnir, mais dans ce cas, je préconise d'augmenter un peu la quantité de sucre pour compenser.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4WhBe5kbf4ncf4mUN4t_wv11p9aExywWTdfRMjc4-psV8qa3s37G6jCFdvbnxC_JwWLZOH6w8-EvPttslu9FiLavcW7G4K1mefucdQhqidIDproUWQhS13SbdAlvmvVfI2q71ZiVsA53Ss8v15USt-4t_QdGDuEwWYWJOvjA2GwKVGUNRA9P6KXB5lA/s1581/xBrioche%20pelote%20de%20laine%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1581" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4WhBe5kbf4ncf4mUN4t_wv11p9aExywWTdfRMjc4-psV8qa3s37G6jCFdvbnxC_JwWLZOH6w8-EvPttslu9FiLavcW7G4K1mefucdQhqidIDproUWQhS13SbdAlvmvVfI2q71ZiVsA53Ss8v15USt-4t_QdGDuEwWYWJOvjA2GwKVGUNRA9P6KXB5lA/w640-h458/xBrioche%20pelote%20de%20laine%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;">Et enfin, n'oublions pas de préciser que cette recette est plutôt assez légère puisque le beurre est remplacé par de la crème liquide, elle ne contient qu'un œuf et la quantité de sucre est limitée. Ce qui n'empêche pas cette jolie brioche d'être fondante et très gourmande !</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #e69138;">Ingrédients (pour un moule de 22 cm)</span></b></div><div style="text-align: center;">80 g de lait</div><div style="text-align: center;">1 sachet de levure de boulanger</div><div style="text-align: center;">300 g de farine T55</div><div style="text-align: center;">30 g de sucre</div><div style="text-align: center;">1 œuf + 1 jaune pour la dorure</div><div style="text-align: center;">100 g de crème liquide entière</div><div style="text-align: center;">1 c. à c. rase de sel</div><div style="text-align: center;">5 c. à c. bombée de praliné</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBUSZwZfBzQP_DCb-YdjSHOd-hY3kCmtVIwByw9exWp9F62EzSbYviyIpIEvE0YVknt1jJrDxUMWpBBhmk47Pv8GFrKyY7eiiH_jM8F0nX2yDEvALgauYxgDEzmSouAdxiuVN3TmHon7SfX_6waeKhgYhwKgblJlYY9IbCB542v9v3rNw7zu3wSJadRc/s1630/xBrioche%20pelote%20de%20laine%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1630" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBUSZwZfBzQP_DCb-YdjSHOd-hY3kCmtVIwByw9exWp9F62EzSbYviyIpIEvE0YVknt1jJrDxUMWpBBhmk47Pv8GFrKyY7eiiH_jM8F0nX2yDEvALgauYxgDEzmSouAdxiuVN3TmHon7SfX_6waeKhgYhwKgblJlYY9IbCB542v9v3rNw7zu3wSJadRc/w640-h442/xBrioche%20pelote%20de%20laine%204.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #e69138;"><b>Préparation</b></span></div><div style="text-align: left;">Dans le bol du <a href="http://recettes.de/thermomix">Thermomix</a>, réunir le lait et la levure de boulanger. Programmer 1 minute 30, 37°, vitesse 2. Ajouter la farine, le sucre, l’œuf entier, la crème liquide et le sel. Programmer 7 minutes, fonction pétrissage. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfmv0pmCicvoGjnzLUT89FsxvVQCitrzcTsfpgEbUSJooO7th6NzqhMFypSLHENluxdiqiLIWw4cXW2R9pQrEg9iTrW08EQ5n2kE3PSHde6wkM3EMxxBQvSk4eQJBQnxV1L5ddeWc2Kax5SqQsPOVMS5qBPYU4A-bBQZnzQ8iNbPy1f-oXQD47wSglYc/s1230/xBrioche%20pelote%20de%20laine%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1230" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfmv0pmCicvoGjnzLUT89FsxvVQCitrzcTsfpgEbUSJooO7th6NzqhMFypSLHENluxdiqiLIWw4cXW2R9pQrEg9iTrW08EQ5n2kE3PSHde6wkM3EMxxBQvSk4eQJBQnxV1L5ddeWc2Kax5SqQsPOVMS5qBPYU4A-bBQZnzQ8iNbPy1f-oXQD47wSglYc/s320/xBrioche%20pelote%20de%20laine%205.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transférer la pâte dans un saladier.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdMhU5LdjXpzPu6vIONxkVuCMMqNQqlGk4TRF-RsXn0Tm0dLSFMpAnVQnaWoMeOpu8pPsGEDxx_D4OVdhD4KqCxT16givvwzI3iZQa0GnHNacRBBonqQZPUoPOXtO4d2mrPjqizU0WqqD24GgQyIXbHNcPG0Wm1pzWB-qvC8TsRTAT5XzCukwGkTQANk/s1430/xBrioche%20pelote%20de%20laine%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1098" data-original-width="1430" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdMhU5LdjXpzPu6vIONxkVuCMMqNQqlGk4TRF-RsXn0Tm0dLSFMpAnVQnaWoMeOpu8pPsGEDxx_D4OVdhD4KqCxT16givvwzI3iZQa0GnHNacRBBonqQZPUoPOXtO4d2mrPjqizU0WqqD24GgQyIXbHNcPG0Wm1pzWB-qvC8TsRTAT5XzCukwGkTQANk/s320/xBrioche%20pelote%20de%20laine%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Le couvrir et le placer 1 heure au four allumé à 40°. La pâte lève.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS71Y5trTOK0gUvG_FcBvDJ2e1gURr9d0YiQvFgTm8sAeBa5TjmapIIsmSFkvEIcddBZUMF61-X2Q0U_B4wlss8huaMpEl-PEXtU6DP8TkngGZ08Zjhur9r5gxliXij20n3rx6mCvAAWEZChai3LCHWMQowUzsF1mc7pKOLdzslBvl2Uu4caRhJxJnVQ/s1362/xBrioche%20pelote%20de%20laine%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1039" data-original-width="1362" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS71Y5trTOK0gUvG_FcBvDJ2e1gURr9d0YiQvFgTm8sAeBa5TjmapIIsmSFkvEIcddBZUMF61-X2Q0U_B4wlss8huaMpEl-PEXtU6DP8TkngGZ08Zjhur9r5gxliXij20n3rx6mCvAAWEZChai3LCHWMQowUzsF1mc7pKOLdzslBvl2Uu4caRhJxJnVQ/s320/xBrioche%20pelote%20de%20laine%207.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transférer la pâte sur le plan de travail légèrement fariné.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtgTP71wXHiWuexB1ROaeFNaE80Ekwo0GLwp-Xh4PwpCunOia-S85IZ1T8ZnU5llvG8wm73oLbzYQbJg-MA6k4jYh9vKWvEdIJxFfxpH9FPPsUAJMqoBYR11f6l91TLU0ZzDNBiLepek1HEs5lqwGqG-FKdrG6hURDFJNxlkX7u3_SdGFChgN63JfJEg/s1326/xBrioche%20pelote%20de%20laine%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="962" data-original-width="1326" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgtgTP71wXHiWuexB1ROaeFNaE80Ekwo0GLwp-Xh4PwpCunOia-S85IZ1T8ZnU5llvG8wm73oLbzYQbJg-MA6k4jYh9vKWvEdIJxFfxpH9FPPsUAJMqoBYR11f6l91TLU0ZzDNBiLepek1HEs5lqwGqG-FKdrG6hURDFJNxlkX7u3_SdGFChgN63JfJEg/s320/xBrioche%20pelote%20de%20laine%208.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">La dégazer et la couper en 5 parts égales.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5ycBqVT4QZ6ni6wc366bYcSMP7EPWuZA0_rr-mDnMRGCIYzk8fSxec7QvzlTPOubH84742Rju05QxiDApo7Xq1hWHnuM3z7ttVLhS6bwdkd7IY3w4j4NaImINPngTyEFXkVHmJqN8yRgiubiXksTrU8AE0Zq72PXwgPoLt6nYFjlKFd17_tOY1a_X64/s1530/xBrioche%20pelote%20de%20laine%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1530" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5ycBqVT4QZ6ni6wc366bYcSMP7EPWuZA0_rr-mDnMRGCIYzk8fSxec7QvzlTPOubH84742Rju05QxiDApo7Xq1hWHnuM3z7ttVLhS6bwdkd7IY3w4j4NaImINPngTyEFXkVHmJqN8yRgiubiXksTrU8AE0Zq72PXwgPoLt6nYFjlKFd17_tOY1a_X64/s320/xBrioche%20pelote%20de%20laine%209.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Abaisser un pâton pour obtenir une surface d'environ 10 x 22 centimètres. A l'aide d'un couteau à lame fine, couper la pâte en fines languettes sur les deux tiers de la surface. Sur le tiers restant, déposer une cuillerée de praliné.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FaoniEqSfGMhl6wpDuFf1j-LOexTygIgj8sdOD95-77JRpP7xgCjqNwKlpWkh38YuuKcJ5RXNjpec72LJousAwwkjkiInxDqP8ozaSWyHGNGjDKuKvoyGCrAMq3nCTv2G2U3nGCzz7Uj6U8N_y_K0yEl2CIak5xosDqXuiz5OUDGI6Mt3oR8ae4ITCM/s1550/xBrioche%20pelote%20de%20laine%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="997" data-original-width="1550" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FaoniEqSfGMhl6wpDuFf1j-LOexTygIgj8sdOD95-77JRpP7xgCjqNwKlpWkh38YuuKcJ5RXNjpec72LJousAwwkjkiInxDqP8ozaSWyHGNGjDKuKvoyGCrAMq3nCTv2G2U3nGCzz7Uj6U8N_y_K0yEl2CIak5xosDqXuiz5OUDGI6Mt3oR8ae4ITCM/s320/xBrioche%20pelote%20de%20laine%2010.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Replier les bords pour enserrer le praliné. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQn4LmukQcwZmChUsYInUIqeLj0dv-XRY-swsfAF6c0LeYB9PI-gD3Yh1zxLRIAzpIKnJ5iGqrFEbNAoJ-HPsRCvhnNmWZi8ajiQUwn2mz2YRP_ZRHz7wRpmFTovJpV0cYK-He74QKAlztUGYYf3rHpHO2CilIqyybor_lNqRymvyxZDhJXX6L52jZ2A/s1128/xBrioche%20pelote%20de%20laine%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1042" data-original-width="1128" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQn4LmukQcwZmChUsYInUIqeLj0dv-XRY-swsfAF6c0LeYB9PI-gD3Yh1zxLRIAzpIKnJ5iGqrFEbNAoJ-HPsRCvhnNmWZi8ajiQUwn2mz2YRP_ZRHz7wRpmFTovJpV0cYK-He74QKAlztUGYYf3rHpHO2CilIqyybor_lNqRymvyxZDhJXX6L52jZ2A/s320/xBrioche%20pelote%20de%20laine%2011.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Puis rouler la pâte sur elle-même jusqu'au bout. On obtient un petit rouleau.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBXkKFrSfTg_BR9FaCXNNkuc1F9jwe5uNF_NWhDKMeDN1DBqKAFboSang3zrKckFfWsvEDt_YPmXtiwC263Ei46wO7YofEOGETGt_UEUNIYfnLqxWrsWHLhPAk5KIy4KkpWVTBWl4ZGGAQjGGRefUiTaE5e43GiYcamS4sHVAPEsoXgmF7yJfmU6boP0/s1260/xBrioche%20pelote%20de%20laine%2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="1260" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBXkKFrSfTg_BR9FaCXNNkuc1F9jwe5uNF_NWhDKMeDN1DBqKAFboSang3zrKckFfWsvEDt_YPmXtiwC263Ei46wO7YofEOGETGt_UEUNIYfnLqxWrsWHLhPAk5KIy4KkpWVTBWl4ZGGAQjGGRefUiTaE5e43GiYcamS4sHVAPEsoXgmF7yJfmU6boP0/s320/xBrioche%20pelote%20de%20laine%2012.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Faire la même chose avec les 4 autres morceaux de pâte. Les déposer au fur et à mesure dans le moule à manqué.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvc8CNy-zy6j3XlP_QodtklOfc-jaJ8vmqKysPBVlHQsL7GAdxkyXiYKCRX-dm42zQypK2BMQ7xe-0u5AiCK6kHcSCHNPCkVG06unzckPOkapl-nO9SoDv_h1A6kV4VsZ9a3sYzP8P8xfeTJum851P7o9fjeyj8RY5cnDfYW98PyONcdRbTeLLM4z3EI/s1508/xBrioche%20pelote%20de%20laine%2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1508" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvc8CNy-zy6j3XlP_QodtklOfc-jaJ8vmqKysPBVlHQsL7GAdxkyXiYKCRX-dm42zQypK2BMQ7xe-0u5AiCK6kHcSCHNPCkVG06unzckPOkapl-nO9SoDv_h1A6kV4VsZ9a3sYzP8P8xfeTJum851P7o9fjeyj8RY5cnDfYW98PyONcdRbTeLLM4z3EI/s320/xBrioche%20pelote%20de%20laine%2013.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Couvrir le moule et le placer 45 minutes à 1 heure au four allumé à 40°. La pâte doit avoir bien gonflé.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClX_l5oOOv38fFgKRfdSJ7V23MIcFOrVuYnUjrCgga6A6YjCHWtdiys9BkISqfBF4V55VIlBxzBf2ConpgOSsyGFfwVoJ4trmnwCw07W7stPPpZHUXwZxSbN6oa69R4Fgh4ABiFWbWkM3wOvQ9G_ByvDDUVLOY_vp3bT7MhaffpjTa3nyqU58gCMat8I/s1450/xBrioche%20pelote%20de%20laine%2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1450" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClX_l5oOOv38fFgKRfdSJ7V23MIcFOrVuYnUjrCgga6A6YjCHWtdiys9BkISqfBF4V55VIlBxzBf2ConpgOSsyGFfwVoJ4trmnwCw07W7stPPpZHUXwZxSbN6oa69R4Fgh4ABiFWbWkM3wOvQ9G_ByvDDUVLOY_vp3bT7MhaffpjTa3nyqU58gCMat8I/s320/xBrioche%20pelote%20de%20laine%2014.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">A l'aide d'un pinceau, dorer la brioche avec le jaune d'<span style="text-align: center;">œuf</span>.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbES8gu1_LOrFq3fbI7s3444-qbZ3aBWefi1Hqv8M7LZhdPxe-416oJs4Hf8HlM4VhcK0ZE4mov-L3DL0VaKHJey-6ug138QEKQZeY1rCPdveBPE6SXwtvSXklsm-iSzIXyaJTcn-hNGpbSXgCH7b7Y9jl6pvdZo-GWB0ertM_PzxVUmDufhnKkbyJWQE/s1464/xBrioche%20pelote%20de%20laine%2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1464" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbES8gu1_LOrFq3fbI7s3444-qbZ3aBWefi1Hqv8M7LZhdPxe-416oJs4Hf8HlM4VhcK0ZE4mov-L3DL0VaKHJey-6ug138QEKQZeY1rCPdveBPE6SXwtvSXklsm-iSzIXyaJTcn-hNGpbSXgCH7b7Y9jl6pvdZo-GWB0ertM_PzxVUmDufhnKkbyJWQE/s320/xBrioche%20pelote%20de%20laine%2015.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Monter la température du four à 170°. Rénnfourner le moule pour 25 à 30 minutes.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXLbRHeKZcjX_8Cx63u6Zld-1rzqMxyEVLBNVkIFoWiubKiwMjfxWacq09dtBqRpmtrkm1XWDmKxC-gzjnkTRb1u7ARi_rEDmdySYbyLBmYa0gzRy9r2vKMdbsEDCrk02iO93U8Let7EljDEDFfYo8cmIeiVQCAvfEDb3jLsioRof-DS8ND1msFAS51A/s1430/xBrioche%20pelote%20de%20laine%2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1430" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZXLbRHeKZcjX_8Cx63u6Zld-1rzqMxyEVLBNVkIFoWiubKiwMjfxWacq09dtBqRpmtrkm1XWDmKxC-gzjnkTRb1u7ARi_rEDmdySYbyLBmYa0gzRy9r2vKMdbsEDCrk02iO93U8Let7EljDEDFfYo8cmIeiVQCAvfEDb3jLsioRof-DS8ND1msFAS51A/s320/xBrioche%20pelote%20de%20laine%2016.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sortir la brioche du moule et la laisser refroidir avant de la trancher.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZh-amyfRVVBn8KBuVaQrKYdfAc04qfsmBeegICBjaCQ17OUpa9GlosK5HdELboh-6uLBofCPCr3yNlMpVX65tFvDikH9E3U3RGMw-syyaNmGVNdRYirC8r2e0oJbApP19t80jQTD49HgIg1v5gau1907TYzadz75DTzgJ2ituGazVyeOK9HckRdOGs0/s1612/xBrioche%20pelote%20de%20laine%2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1612" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZh-amyfRVVBn8KBuVaQrKYdfAc04qfsmBeegICBjaCQ17OUpa9GlosK5HdELboh-6uLBofCPCr3yNlMpVX65tFvDikH9E3U3RGMw-syyaNmGVNdRYirC8r2e0oJbApP19t80jQTD49HgIg1v5gau1907TYzadz75DTzgJ2ituGazVyeOK9HckRdOGs0/w640-h458/xBrioche%20pelote%20de%20laine%2017.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhyZ_DnvT6TeVxe92h0HgU04c31-V6ZXD-KqjWw3HidwnMBYRfmC13DDlo25aYOcFN3R9Sfaz2ra2PB5RbeJTfuJjUAqJlaX6MsD1zQpR2Y1CIlk0SXCWv7lYOdcTZ4AFp5el2P_gkJiONILwLznj-8J3DWy2fyfJRm1_YWl2R2tUnEZ91NU8RU2SdRE/s1618/xBrioche%20pelote%20de%20laine%2018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1618" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhyZ_DnvT6TeVxe92h0HgU04c31-V6ZXD-KqjWw3HidwnMBYRfmC13DDlo25aYOcFN3R9Sfaz2ra2PB5RbeJTfuJjUAqJlaX6MsD1zQpR2Y1CIlk0SXCWv7lYOdcTZ4AFp5el2P_gkJiONILwLznj-8J3DWy2fyfJRm1_YWl2R2tUnEZ91NU8RU2SdRE/w640-h442/xBrioche%20pelote%20de%20laine%2018.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnYorZfwwi8KWVDSTYIFhw596CHWPts_S2viComitTZFWbHhBuB399911vOcPxe3EpG6zp8yuPhayUz924dexnV5qGSXyfNG6u6M7RzjU47E0I5WIrumJw43x73c6-Mr5asElWB-xjzXBkekiiBLR68CFwOE-OEQfmUSOpZjkzcZd_6nD8R3si3eWZ_I/s1661/xBrioche%20pelote%20de%20laine%2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1661" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnYorZfwwi8KWVDSTYIFhw596CHWPts_S2viComitTZFWbHhBuB399911vOcPxe3EpG6zp8yuPhayUz924dexnV5qGSXyfNG6u6M7RzjU47E0I5WIrumJw43x73c6-Mr5asElWB-xjzXBkekiiBLR68CFwOE-OEQfmUSOpZjkzcZd_6nD8R3si3eWZ_I/w444-h640/xBrioche%20pelote%20de%20laine%2019.jpg" width="444" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Avec cette recette, je participe au défi culinaire du site <a href="http://Recettes.de">Recettes.de</a> sur le thème <a href="https://recettes.de/defis-nature-et-paques">Pâques</a>.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjsu95jpxOa5K1U72N-vPl_E6eGrZICeWUChPI_0IxXNPRchdN80Xrd1pRKcipcKXFTNz1fuF-D2YTCInw1OPmzBaQHGqbTvCn2yr4AeMXDybOhSj08g0aRNn8fqnmGpX-BU5RYo8mutU7IvqXYNkcG5iL5PtfQFlmZhshTN8CmqNDCBZx-bB6eNaY-k/s1200/defi-paques.1200x900%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjsu95jpxOa5K1U72N-vPl_E6eGrZICeWUChPI_0IxXNPRchdN80Xrd1pRKcipcKXFTNz1fuF-D2YTCInw1OPmzBaQHGqbTvCn2yr4AeMXDybOhSj08g0aRNn8fqnmGpX-BU5RYo8mutU7IvqXYNkcG5iL5PtfQFlmZhshTN8CmqNDCBZx-bB6eNaY-k/w320-h240/defi-paques.1200x900%20(1).png" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Adapté de</i> <a href="https://baketotheroots.de/hazelnut-wool-roll-bread/">Bake to the Roots</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com22tag:blogger.com,1999:blog-2073039197935851635.post-78386396515203257292024-03-16T17:30:00.001+01:002024-03-16T17:30:00.128+01:00ŒUFS BRAISÉS AUX POIREAUX, ÉPINARDS ET ZAATAR D'OTTOLENGHI<div style="text-align: left;">Dans la famille des légumes d'hiver, je demande le poireau ! Un légume que j'adore et que j'aime cuisiner à cette période de l'année. Pour me renouveler, je suis allée chercher l'inspiration dans mon gros livre Simple, de Yotam Ottolenghi, et j'y ai pioché cette recette à base d'ingrédients tout ce qu'il y a de plus basique mais si pleine de parfums. Poireaux, épinards et œufs se mélangent et s'associent aux épices et notamment au zaatar, mélange moyen-oriental omniprésent dans la cuisine du chef.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwJG5uv_HP7iSZ__2XjLG_IxT3n5oENYWbNdLiyUsRDUllx4lY6bGaVZWXcOxZ1e5hPmAeWrAUKMqVHEACEqsA8GV0vNJ7a094v7g6yZ-WYzRStNKqcMdXd1dpQuz0_Rq6V_4uCk_7NddUwt5d8IEfequZq55KNuXK3CRYdJKxwZ1qUyMMkWpmnwEzuc/s1629/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1629" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwJG5uv_HP7iSZ__2XjLG_IxT3n5oENYWbNdLiyUsRDUllx4lY6bGaVZWXcOxZ1e5hPmAeWrAUKMqVHEACEqsA8GV0vNJ7a094v7g6yZ-WYzRStNKqcMdXd1dpQuz0_Rq6V_4uCk_7NddUwt5d8IEfequZq55KNuXK3CRYdJKxwZ1qUyMMkWpmnwEzuc/w640-h442/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Retrouvez la recette des <span style="text-align: center;">œufs</span> braisés aux poireaux, épinards et zaatar d'Ottolenghi sur <i><a href="https://www.healthyjulia.com/2024/03/ufs-braises-aux-poireaux-epinards-et.html">Healthy Julia</a></i>...</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAF1ssxe5JuIMownNVphg__yJRfK9vrV5NSmeORRmOZaMUgT5ufWLXFYfcHj1mzcKd0_TWC9mHHgrkARXf_IRzgohxnMW48vP-ACsajMY6vYuNkDAVeqoQf25Mq0fWC3YoyBE0LoHqCNENq3EUmGxAMUFpzUkg-O5pa2VwWH7WO0kEgMgw9K9ZHGuIa0/s1590/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1590" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAF1ssxe5JuIMownNVphg__yJRfK9vrV5NSmeORRmOZaMUgT5ufWLXFYfcHj1mzcKd0_TWC9mHHgrkARXf_IRzgohxnMW48vP-ACsajMY6vYuNkDAVeqoQf25Mq0fWC3YoyBE0LoHqCNENq3EUmGxAMUFpzUkg-O5pa2VwWH7WO0kEgMgw9K9ZHGuIa0/w640-h452/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%202.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9nmL0dPe_c0doEh0UQaXK9Kq62fpN3myl6u5b6L9RNjDyuzu-a7MY5DyomDKJZ-jTQAyTlMfZlMu16sEFMsVb3xCUCgpy6lUAop7olOQDec7dGqZ3A4mz6OqYkkCECYciEjH2nL44oFpDcdZm_t2sthp8S6wRja-9hifQRy3BCC2pw0yKywGpILCjBI/s1644/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1644" data-original-width="1133" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9nmL0dPe_c0doEh0UQaXK9Kq62fpN3myl6u5b6L9RNjDyuzu-a7MY5DyomDKJZ-jTQAyTlMfZlMu16sEFMsVb3xCUCgpy6lUAop7olOQDec7dGqZ3A4mz6OqYkkCECYciEjH2nL44oFpDcdZm_t2sthp8S6wRja-9hifQRy3BCC2pw0yKywGpILCjBI/w442-h640/xOeufs%20brais%C3%A9s%20poireaux%20et%20%C3%A9pinards%20Ottolenghi%2013.jpg" width="442" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com11tag:blogger.com,1999:blog-2073039197935851635.post-14889672667412540482024-03-15T17:30:00.001+01:002024-03-15T17:30:00.131+01:00FONDANT COCO-BANANE<div style="text-align: left;">A court de farine, j'étais à la recherche d'une recette de gâteau n'en contenant pas. J'ai alors repensé à ce fondant coco-banane que j'avais repéré il y a quelque temps sur le net. Un dessert facile et très rapide à faire, sans beurre ni huile, dont la base est la noix de coco et la banane (dessert qui accessoirement m'a permis d'utiliser deux bananes trop mûres). Sans gluten ni lactose, ce fondant est un délice, certes un peu compact mais humide et parfumé, qui va plaire aux amateurs de saveurs des îles !</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZb_vH1gwpm0S86wW5upscBeZqNItKLibhudICEHwLmTofo-bwujQtg8Dm89vBlVuM9RFmhyphenhyphenOd_tJNqDZKNiHdu5pvYnGh2v6iEirMJC24N3gCbcjbbypeR4nTRLjV17qqjrWwBpBUJPhuliUeWy4WDOJx5AhJcAywqGKFnhSiPordT8Xa6tP9D1atLE/s1587/xFondant%20coco%20banane%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1587" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZb_vH1gwpm0S86wW5upscBeZqNItKLibhudICEHwLmTofo-bwujQtg8Dm89vBlVuM9RFmhyphenhyphenOd_tJNqDZKNiHdu5pvYnGh2v6iEirMJC24N3gCbcjbbypeR4nTRLjV17qqjrWwBpBUJPhuliUeWy4WDOJx5AhJcAywqGKFnhSiPordT8Xa6tP9D1atLE/w640-h456/xFondant%20coco%20banane%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div class="separator" style="clear: both; text-align: left;">Retrouvez la recette du fondant coco-banane au <a href="http://recettes.de/thermomix">Thermomix</a> sur <i><a href="https://www.healthyjulia.com/2024/03/fondant-coco-banane.html">Healthy Julia</a></i>...</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgoWDPy1azRonMmoCIQ8-xoUJpgnggUo8Nh8sfbcSSUKxCqIuOlI61tCih8sTRDZ7fpXSfWwfeeskdDF5KYyK1qk1FOdDODBfQd1jAWIubORmw_LxPuVlktvxyaoZ0_nGyPaDMJxVhGn4IxeHYeM8kcCySplJd9MKgPkbVOn3R7xtj_HM9bPXow0oec4/s1473/xFondant%20coco%20banane%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1473" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgoWDPy1azRonMmoCIQ8-xoUJpgnggUo8Nh8sfbcSSUKxCqIuOlI61tCih8sTRDZ7fpXSfWwfeeskdDF5KYyK1qk1FOdDODBfQd1jAWIubORmw_LxPuVlktvxyaoZ0_nGyPaDMJxVhGn4IxeHYeM8kcCySplJd9MKgPkbVOn3R7xtj_HM9bPXow0oec4/w640-h464/xFondant%20coco%20banane%202.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPYKENDA_ts3BdA-7JOjL5CZG_uwB_gKFlaQcdnuO9mxH5SlUbRuJH1wcH04D-OMMVyTclUZYUpAnoE55_1zG0I4b_WbvcfaMVEb63gpp7bAmtPODAvI8DcnoUJUZqtJvB3XhPdPIIzTlk6QkZidVA4KEV6q-hTJLLQS4vVRXccxogefdr5q0PB-fDYY/s1591/xFondant%20coco%20banane%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPYKENDA_ts3BdA-7JOjL5CZG_uwB_gKFlaQcdnuO9mxH5SlUbRuJH1wcH04D-OMMVyTclUZYUpAnoE55_1zG0I4b_WbvcfaMVEb63gpp7bAmtPODAvI8DcnoUJUZqtJvB3XhPdPIIzTlk6QkZidVA4KEV6q-hTJLLQS4vVRXccxogefdr5q0PB-fDYY/w452-h640/xFondant%20coco%20banane%209.jpg" width="452" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></span></b><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"> ? </span><span style="color: #767171; text-align: justify;">Pour ne manquer aucune recette, e</span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"><span style="color: #767171;">nregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.blogger.com/blog/post/edit/2073039197935851635/9099635393107795645"><span style="color: #3d85c6; mso-themecolor: background2; mso-themeshade: 128;">Instagram</span></a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.blogger.com/blog/post/edit/2073039197935851635/9099635393107795645"><span style="color: #3d85c6; mso-themecolor: background2; mso-themeshade: 128;">Facebook</span></a></b></span><span style="color: #767171;"> !</span><br /><span style="color: #767171;"><o:p></o:p></span></span><i><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;">© Cooking Julia 2024</span></i></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com7tag:blogger.com,1999:blog-2073039197935851635.post-47503908010968701232024-03-14T17:30:00.001+01:002024-03-14T17:30:00.131+01:00BLANC DE POULET AU LARD ET CHEDDAR<div style="text-align: left;">C'est chez Delphine (<i><a href="https://ohlagourmande.com/2023/11/23/blanc-de-poulet-fondant-au-bacon-et-cheddar/">Oh, la gourmande</a></i>) que j'ai trouvé l'inspiration aujourd'hui. Car c'est envoyant sa recette de blancs de poulet au bacon et cheddar que j'ai eu l'envie de préparer ces filets en portefeuille, garnis de cheddar et enroulés dans des tranches de lard. Pas un repas léger certes, mais cette méthode de cuisson rend les blancs de poulet tendres et moelleux. Je les ai servis avec des haricots verts et c'était parfait.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaN4BOQ5Fxzhh4XOjCQ1H_ar0MhYkaoLmH2ladcakuVD7lXyL_EKwYlm_klGdRjlmT1-QWx2WWHw1RF53bbCuBt0O0ZcihyphenhyphenV_WzIbai9Cw0-DD_VnmzHdGH8uw83gWn12d-I1XpUNpaou0XJFtKb5Pr-fNUeczUp91SUkpU9z2ZSJkqqijXns6XMMJc0/s1601/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1601" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaN4BOQ5Fxzhh4XOjCQ1H_ar0MhYkaoLmH2ladcakuVD7lXyL_EKwYlm_klGdRjlmT1-QWx2WWHw1RF53bbCuBt0O0ZcihyphenhyphenV_WzIbai9Cw0-DD_VnmzHdGH8uw83gWn12d-I1XpUNpaou0XJFtKb5Pr-fNUeczUp91SUkpU9z2ZSJkqqijXns6XMMJc0/w640-h448/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Le lard, ou plus exactement la poitrine, est ici fumée et doit être coupée en tranches très fines. Il faut bien entourer la totalité du blanc pour faire en sorte que le fromage ne s'en échappe pas en fondant. Difficile je l'avoue, vu la finesse des tranches de lard. Inutile de saler, le fromage et la poitrine l'étant suffisamment. Le plat est prêt lorsque le lard est doré et le fromage gratiné. Il n'y a plus qu'à se régaler !</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9A7XBNiCyqC1AYNN9kzJ7f9x0maj1tURxq0ewT71F5gDXw3uIDaE7cooIfPqOZvRtrQEAz2SHGfk7Bq2qfJK7Kn0d-iPzgVf48NHB9AM8aP0V_FADJbgdEvgAq0EpFoc41r2bYnJNyBuSoqGiMnIKcpQoetieTU8fzzEVsCZ_5iUWAB44C2ifjDjY0c/s1596/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1596" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9A7XBNiCyqC1AYNN9kzJ7f9x0maj1tURxq0ewT71F5gDXw3uIDaE7cooIfPqOZvRtrQEAz2SHGfk7Bq2qfJK7Kn0d-iPzgVf48NHB9AM8aP0V_FADJbgdEvgAq0EpFoc41r2bYnJNyBuSoqGiMnIKcpQoetieTU8fzzEVsCZ_5iUWAB44C2ifjDjY0c/w640-h440/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #ffa400;">Ingrédients (pour 2 personnes)</span></b></div><div style="text-align: center;">2 blancs de poulet</div><div style="text-align: center;">60 g de cheddar râpé</div><div style="text-align: center;">6 tranches fines de poitrine fumée</div><div style="text-align: center;">1 c. à s. d'huile</div><div style="text-align: center;">Poivre</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExq6cn9oYbjeBMgpshCyKDqHhG1sxSMxb9gWQeNXdNCaTEWPLQ17CCq8GLoMV9iVxfztnhWc-Vqbf3T_ROb37pAzZQZwJbjWq2jvO1uCra_S1JaMm2mBh7QD7yAEPtZu_XtlMKu4BoqKLPM82GsVdvF3GBFUzVh_Bgk1_sKLRZFQptPMgRIHUHovJ6Uc/s1652/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1652" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExq6cn9oYbjeBMgpshCyKDqHhG1sxSMxb9gWQeNXdNCaTEWPLQ17CCq8GLoMV9iVxfztnhWc-Vqbf3T_ROb37pAzZQZwJbjWq2jvO1uCra_S1JaMm2mBh7QD7yAEPtZu_XtlMKu4BoqKLPM82GsVdvF3GBFUzVh_Bgk1_sKLRZFQptPMgRIHUHovJ6Uc/w640-h438/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #ffa400;">Préparation</span></b></div><div style="text-align: left;">Préchauffer le four à 190°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ouvrir les blancs de poulet en portefeuille.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2971bRk064Q22Uqcu_zgUZZLv0xmZ9VYcvhr563Q_SXDluqjP0YdseKp_oG6UmQkjlakFRFUmHBEEPhIxzZmwwjvC0sSp5uFYMa3QtTFJVyBUCXkLqujRGNPXu5t4iuAtT9lEWN1spGCSqJK6LVN17n214hOZ29ApktoBvaZnce3Na8JPsq4DYSFPG24/s1190/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="799" data-original-width="1190" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2971bRk064Q22Uqcu_zgUZZLv0xmZ9VYcvhr563Q_SXDluqjP0YdseKp_oG6UmQkjlakFRFUmHBEEPhIxzZmwwjvC0sSp5uFYMa3QtTFJVyBUCXkLqujRGNPXu5t4iuAtT9lEWN1spGCSqJK6LVN17n214hOZ29ApktoBvaZnce3Na8JPsq4DYSFPG24/s320/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%204.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Les garnir de cheddar (en garder un peu pour le dessus). Poivrer puis replier les blancs pour enfermer le fromage.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzM59yCBPodimX1DTSMBMYRUQF-M6lGgDkZFxfiIPrIhKvLQ6y150e9Ga8FOtB2iKKMnJ8hAY5nNGKJYC5s88N17USEO_qkUEJqOOUdKorfbDvFptcmaCyHls2RXTUwK3H_wmjacwfga4T2w0Du40njpZTQnupujmmJL8A-hBV6auRR2gzqiBcF7BCmE/s1119/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="1119" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzM59yCBPodimX1DTSMBMYRUQF-M6lGgDkZFxfiIPrIhKvLQ6y150e9Ga8FOtB2iKKMnJ8hAY5nNGKJYC5s88N17USEO_qkUEJqOOUdKorfbDvFptcmaCyHls2RXTUwK3H_wmjacwfga4T2w0Du40njpZTQnupujmmJL8A-hBV6auRR2gzqiBcF7BCmE/w320-h231/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%205.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Entourer chaque blanc de 3 tranches de poitrine. Bien couvrir tout le blanc, y compris les extrémités.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeW0CudJunaO68EE0EAahFO_2iWoD7tWjBEsFw5RTrZJJuRGWVtVyq-pPVL7_0I3zR-Qiqz9SZ9nHgLPq3q3E_yI6a6S2u3RTMOU_G-RD_hQ5T1kVoap6h1Kvw7qUAe2O8UZ_czjY601eb_gGSageFytAXG0Zt5U1LhSovDZ6VhySl3nfyDfUOblOZpk/s1224/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="1224" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyeW0CudJunaO68EE0EAahFO_2iWoD7tWjBEsFw5RTrZJJuRGWVtVyq-pPVL7_0I3zR-Qiqz9SZ9nHgLPq3q3E_yI6a6S2u3RTMOU_G-RD_hQ5T1kVoap6h1Kvw7qUAe2O8UZ_czjY601eb_gGSageFytAXG0Zt5U1LhSovDZ6VhySl3nfyDfUOblOZpk/s320/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Poser les blancs dans un plat préalablement huilé.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFN2L5u4xzw9QK2sZakVS1FuKICdbQ07XrALFs6DDMaftmRhj6xveuwKkPqY_AmyHbGNms6ozAeWzLxQSYIZ-qYe0WtyHm7aoIIeRdoOqfszuRI4pUgJCt53qF_ftO5gLJggtndM31d0nFsh7dwbkYGMtSc4uElxZxxAsOs7M_ZvBrjZUAkpr6LCkcu80/s1564/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1043" data-original-width="1564" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFN2L5u4xzw9QK2sZakVS1FuKICdbQ07XrALFs6DDMaftmRhj6xveuwKkPqY_AmyHbGNms6ozAeWzLxQSYIZ-qYe0WtyHm7aoIIeRdoOqfszuRI4pUgJCt53qF_ftO5gLJggtndM31d0nFsh7dwbkYGMtSc4uElxZxxAsOs7M_ZvBrjZUAkpr6LCkcu80/s320/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%207.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Parsemer le cheddar réservé.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKTaQRD1t7sV56lziTr5ONLTruYD_D74hjjOiJnwtsOJaM5BQ-VXlHrn0WtAf_ZwWCqB9R7TGSHpmLemlBtBI1BrVl-qT6MGSCgYLVv5u_L9f3T3ol5RbHTVti26142esapwOHaIMDhU5LcmHwAu9TbuDuc0WZ2eWNjv1bq_PKEucrBQpUdw_L3NdoM8/s1580/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1580" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKTaQRD1t7sV56lziTr5ONLTruYD_D74hjjOiJnwtsOJaM5BQ-VXlHrn0WtAf_ZwWCqB9R7TGSHpmLemlBtBI1BrVl-qT6MGSCgYLVv5u_L9f3T3ol5RbHTVti26142esapwOHaIMDhU5LcmHwAu9TbuDuc0WZ2eWNjv1bq_PKEucrBQpUdw_L3NdoM8/s320/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%208.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;">Enfourner le plat pour 20 à 25 minutes. Le lard doit être doré et le fromage bien fondu. Servir les blancs de poulet avec des légumes verts, des pommes de terre sautées ou des pâtes.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JAcHemkwvU9y5YnqU9FaowSOa9nGO8Jy7TilvXulUGsrhEVmQwVTmhXytkZYVRfW4k6zbYoZDn_oLnTjDqNxl5o1gYBZNVvN6yUCCiv0JTHukG4Jv-b7t1lmWAXiRDBa8sYMFv5p8eMtWYiDJ1h26dIBKlRHRbzUIFIK-6UuM_XBYBwaaCFd8tzeg0M/s1573/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1573" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JAcHemkwvU9y5YnqU9FaowSOa9nGO8Jy7TilvXulUGsrhEVmQwVTmhXytkZYVRfW4k6zbYoZDn_oLnTjDqNxl5o1gYBZNVvN6yUCCiv0JTHukG4Jv-b7t1lmWAXiRDBa8sYMFv5p8eMtWYiDJ1h26dIBKlRHRbzUIFIK-6UuM_XBYBwaaCFd8tzeg0M/w640-h452/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%209.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwN-GyRhXFO8i6pfBRgKBGKfWvUDpAxPBbtpuMPXaCiSR9ofj0fA5jU7rZuxuCHbreUdekfCIi-s-MT5rF1_jQKwJIoowA6nXtTO5P1Pek7KJc5A4WPLY7QmO66NwU3IR8lxkV0RzXxASkXVpL87XHI3pW8cdOXUnxR6eWw6QARfHCmRbmJuXOSXQjTg/s1623/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="1623" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwN-GyRhXFO8i6pfBRgKBGKfWvUDpAxPBbtpuMPXaCiSR9ofj0fA5jU7rZuxuCHbreUdekfCIi-s-MT5rF1_jQKwJIoowA6nXtTO5P1Pek7KJc5A4WPLY7QmO66NwU3IR8lxkV0RzXxASkXVpL87XHI3pW8cdOXUnxR6eWw6QARfHCmRbmJuXOSXQjTg/w640-h450/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a30iuMmve7H9C5-4ozWXzp4apEnJwPoOG5-EWcKE3-aSXQutIyxxVlKR6c6BpBqB91RdcNZisZweATMHeBLIWLDWS2xSh9B0g4i8nvnnpskLyCkqsDYI_fZwwmCTyTqqTiR87Emp9L64-j5N7zsQFCkRH5Tn_P9GPYTkokyMP5p54f9jGy4h59Vz0tk/s1635/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1635" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a30iuMmve7H9C5-4ozWXzp4apEnJwPoOG5-EWcKE3-aSXQutIyxxVlKR6c6BpBqB91RdcNZisZweATMHeBLIWLDWS2xSh9B0g4i8nvnnpskLyCkqsDYI_fZwwmCTyTqqTiR87Emp9L64-j5N7zsQFCkRH5Tn_P9GPYTkokyMP5p54f9jGy4h59Vz0tk/w450-h640/xBlancs%20de%20poulet%20au%20lard%20et%20cheddar%2011.jpg" width="450" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Inspiré de</i> <a href="https://ohlagourmande.com/2023/11/23/blanc-de-poulet-fondant-au-bacon-et-cheddar/">Oh, la gourmande</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com15tag:blogger.com,1999:blog-2073039197935851635.post-63694262914299659312024-03-13T17:30:00.001+01:002024-03-13T17:30:00.136+01:00RIZ FRIT THAÏ<div style="text-align: left;"><span style="text-align: justify;">Il flotte comme un air d'Asie sur le blog avec ce riz frit comme en Thaïlande ou presque ! Idéale pour utiliser un reste de riz cuit, cette recette traditionnelle des restaurants asiatiques est presque un plat complet à elle seule, en plus très facile à faire. Sur une base de </span><a href="riz jasmin" style="text-align: center;">riz jasmin</a><span style="text-align: justify;"> très parfumé, il suffit d'ajouter des œufs, de l'oignon nouveau, un peu d'ail et surtout de la sauce soja, c'est elle qui donne au plat sa saveur caractéristique</span><span style="text-align: justify;">. J'y ai ajouté des petits pois pour la "verdir", mais ils ne sont pas indispensables et peuvent aussi être remplacés par d'autres légumes, en fonction des goûts ou des restes du frigo...</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMFyLL-MyIGavn7POLUX8RbWzOchfqc27mKMha-Kg56p198J8Un1gV6lTS36nnwV6-XpRecgXSPkKLHzBMUl16tlDDlujDqMcQY6i8qVvabY5B1dzw6dHXFQ1o3XWQKuogH1jIAQn3bL6ttf2Lp6FCzFVGEFwRNa4sYNZO8fE3Ul_qvhytImT3_6vqlQ/s1596/xRiz%20frit%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1596" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMFyLL-MyIGavn7POLUX8RbWzOchfqc27mKMha-Kg56p198J8Un1gV6lTS36nnwV6-XpRecgXSPkKLHzBMUl16tlDDlujDqMcQY6i8qVvabY5B1dzw6dHXFQ1o3XWQKuogH1jIAQn3bL6ttf2Lp6FCzFVGEFwRNa4sYNZO8fE3Ul_qvhytImT3_6vqlQ/w640-h458/xRiz%20frit%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><span style="text-align: justify;">Retrouvez la recette du riz frit thaï sur <i><a href="https://www.healthyjulia.com/2024/03/riz-frit-thai.html">Healthy Julia</a></i>...</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qNtV3SqbI7dFKRg6p_199TuePw0YY1L3IZWDG6QnjzN5eI7zRFZWyv10k1O9nMSk45TsE6P7LZBsoxTCh8Beu_RvK6NU9n_VZ4r-XHieKRdnrX2gSjUtvkqPh281_Rr7FqGcjT9BBR36ZCOD63wSjYikhbaNU1YdNMY9Poc7imCQzFSvTBjezaPVcxc/s1635/xRiz%20frit%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="1635" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qNtV3SqbI7dFKRg6p_199TuePw0YY1L3IZWDG6QnjzN5eI7zRFZWyv10k1O9nMSk45TsE6P7LZBsoxTCh8Beu_RvK6NU9n_VZ4r-XHieKRdnrX2gSjUtvkqPh281_Rr7FqGcjT9BBR36ZCOD63wSjYikhbaNU1YdNMY9Poc7imCQzFSvTBjezaPVcxc/w640-h446/xRiz%20frit%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfIok1HD87w49BHwKEujhuNQRotEcwcCec8YSHo7p7rnMnNskHYWJu3kLujazN9KZIGzLZ1lPFLEwbaocGAWv8QCJJ3YWurGedeaEKu-nXm4Taplkq7u-hcmPkx_WsPMS0Bk4WbhmRBtSPU83qhwhd8rVlRLPerCa8cx5uKtPAEdcDfnXGtF8ebAueu8/s1589/xRiz%20frit%2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1589" data-original-width="1127" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfIok1HD87w49BHwKEujhuNQRotEcwcCec8YSHo7p7rnMnNskHYWJu3kLujazN9KZIGzLZ1lPFLEwbaocGAWv8QCJJ3YWurGedeaEKu-nXm4Taplkq7u-hcmPkx_WsPMS0Bk4WbhmRBtSPU83qhwhd8rVlRLPerCa8cx5uKtPAEdcDfnXGtF8ebAueu8/w454-h640/xRiz%20frit%2014.jpg" width="454" /></a></div><br /></div><div style="text-align: left;"><div><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div><div><br /></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com8tag:blogger.com,1999:blog-2073039197935851635.post-81492004587171118542024-03-12T17:30:00.002+01:002024-03-13T10:38:16.589+01:00YAOURTS AU CARAMEL BEURRE SALÉ<div style="text-align: left;">J'utilise souvent du caramel pour parfumer les laitages que je prépare à la Multi Délices. Et c'est l'autre jour, après avoir fait du <a href="https://cookingjulia.blogspot.com/2014/01/salidou-ou-creme-de-caramel-au-beurre.html">caramel au beurre salé</a>, que je me suis dit qu'il serait intéressant d'essayer d'en mettre dans les yaourts (mais n'étant pas trop sûre de mon coup, j'ai préparé une fournée sur la base d'un litre de lait seulement). La douceur du caramel et la légère acidité du yaourt forment un mélange surprenant mais tout à fait honorable.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJGz3Ww6u4xVdDlbVl3MnDi1Z6jTZ7n2F3vP6x9F2C3Ge8RDpvSC1V2ypFyCfe99hFtDXbwHE0-PZVWzHqzGaJYu-flYFLr6etJOfTk6RSUuGPPlkq4iwjfIeiMbcfgSLvroVZzTPvJhIUZHXy7pzCyggE6BBlja15mgGk7K_82E0MoD0yuIm4IXuI14/s1728/xYaourts%20au%20CBS%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1728" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJGz3Ww6u4xVdDlbVl3MnDi1Z6jTZ7n2F3vP6x9F2C3Ge8RDpvSC1V2ypFyCfe99hFtDXbwHE0-PZVWzHqzGaJYu-flYFLr6etJOfTk6RSUuGPPlkq4iwjfIeiMbcfgSLvroVZzTPvJhIUZHXy7pzCyggE6BBlja15mgGk7K_82E0MoD0yuIm4IXuI14/w640-h426/xYaourts%20au%20CBS%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">Alors bien sûr, ce ne sont pas des yaourts de régime (haha ! Pour ça, voir ma recette des <a href="https://www.healthyjulia.com/2024/01/yaourts-nature-0-de-matiere-grasse.html">yaourts nature à 0 % de matière grasse</a>), mais au final, la quantité de sucre dans chaque est bien inférieure à celle des yaourts du commerce. On y retrouve bien le petit goût caractéristique du <a href="https://cookingjulia.blogspot.com/2014/01/salidou-ou-creme-de-caramel-au-beurre.html">caramel au beurre salé</a>, alors si on aime, il n'y a pas de mal à se faire du bien ! Et pour les plus gourmands, on peut ajouter une cuillère supplémentaire de caramel dans le yaourt...</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeXDEJt8PiSA2uuLGCDGhNwRbC-vqNsw72TcU7ioFMwdF_Op-Ip6cu46hx6xokq5dweH_Z1_tX16drRxA8u6Uatyh62zGKbtefAXgM2VRzq3UOH42z263WThJYicstyYN2ZB3ZvTY3SbXjX3oaCa69gvmAASrbXZW6naE72Akdbp_0WegR7ZaOv2REe0/s1687/xYaourts%20au%20CBS%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1687" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeXDEJt8PiSA2uuLGCDGhNwRbC-vqNsw72TcU7ioFMwdF_Op-Ip6cu46hx6xokq5dweH_Z1_tX16drRxA8u6Uatyh62zGKbtefAXgM2VRzq3UOH42z263WThJYicstyYN2ZB3ZvTY3SbXjX3oaCa69gvmAASrbXZW6naE72Akdbp_0WegR7ZaOv2REe0/w640-h426/xYaourts%20au%20CBS%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span style="color: #e69138;"><b>Ingrédients (pour 9 pots)</b></span></div><div style="text-align: center;">180 g de <a href="https://cookingjulia.blogspot.com/2014/01/salidou-ou-creme-de-caramel-au-beurre.html">caramel au beurre salé</a></div><div style="text-align: center;">820 g de lait entier</div><div style="text-align: center;">1 sachet de ferments lactiques</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5EUWwejMYqQOJ8UvH09L47PjJsawM4jmrbA0zVzACYqCdAIpw8OfnfT86E-u01uoGDjIQMBI5E-D2t75UjjRVnsTyZnBcTO7J7d84VNA4f8Fa0HNupkdA_QSNBtrkeRDliWmz4poZQvhCEJ1agRGvv2rQlkzn0fp4jLeyaBTJa7dXEfc6C_hQyQbgCw/s1694/xYaourts%20au%20CBS%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1694" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5EUWwejMYqQOJ8UvH09L47PjJsawM4jmrbA0zVzACYqCdAIpw8OfnfT86E-u01uoGDjIQMBI5E-D2t75UjjRVnsTyZnBcTO7J7d84VNA4f8Fa0HNupkdA_QSNBtrkeRDliWmz4poZQvhCEJ1agRGvv2rQlkzn0fp4jLeyaBTJa7dXEfc6C_hQyQbgCw/w640-h436/xYaourts%20au%20CBS%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><b><span style="color: #e69138;">Préparation</span></b></div><div style="text-align: left;"><b><span style="color: #e69138;">Sans Thermomix</span></b></div><div style="text-align: left;">Dans un saladier de préférence à bec verseur, mettre le <a href="https://cookingjulia.blogspot.com/2014/01/salidou-ou-creme-de-caramel-au-beurre.html">caramel au beurre salé</a> (s'il est froid, le passer auparavant quelques secondes au micro-ondes pour le liquéfier).</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJh2GGWXrJrzjLHyEtM9HVglKaF7KmgGzp0zFOJiMZFASvTZuxaQ2Zqma_JgmkfB_0brZFVzoTgBWO1rOAYePN5sHLGza5gZGngP5HL9yw-0GSNkINzs6Uh-NQ7hmrYFelUAQLxuFc8Qs_Ywr6pNgrFoauWLPdziu0XI4UzZIsajnRGTKalicq5qxGRfQ/s1364/xYaourts%20au%20CBS%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1364" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJh2GGWXrJrzjLHyEtM9HVglKaF7KmgGzp0zFOJiMZFASvTZuxaQ2Zqma_JgmkfB_0brZFVzoTgBWO1rOAYePN5sHLGza5gZGngP5HL9yw-0GSNkINzs6Uh-NQ7hmrYFelUAQLxuFc8Qs_Ywr6pNgrFoauWLPdziu0XI4UzZIsajnRGTKalicq5qxGRfQ/s320/xYaourts%20au%20CBS%204.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUtZIv67sNUXrmfMw0_CIXsB3fXRrX0apyy80ZHKrehGOafFgG66NmFlbJIPey0Kw6nq2Zl3TP99H-apqXoYQlgRID82dju41VRvox99INvqh4r2k4iFHHIIhmBKf0Me5TM2FAmNqbW8VDSDZIuccZ6wK4CfrEOqVSDfIqMWffIjRqa2GTVUT-apVEKY/s1509/xYaourts%20au%20CBS%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1509" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUtZIv67sNUXrmfMw0_CIXsB3fXRrX0apyy80ZHKrehGOafFgG66NmFlbJIPey0Kw6nq2Zl3TP99H-apqXoYQlgRID82dju41VRvox99INvqh4r2k4iFHHIIhmBKf0Me5TM2FAmNqbW8VDSDZIuccZ6wK4CfrEOqVSDfIqMWffIjRqa2GTVUT-apVEKY/s320/xYaourts%20au%20CBS%205.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ajouter un peu de lait pour bien délayer le caramel. Fouetter le mélange, ajouter les ferments lactiques, puis le reste du lait. Fouetter pour bien mélanger.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirH1pq46SYvDckTASZ2geSymSt_k2p7-KuKPBgLHmtTDt-UO4aiYxXEUnWNWHWvjdPFk0f4toj2NFEHxRGOmQOPHNsSdlb9S7NPkWJCGRAje_ay8IjeyX9Tq8au5-2KpJ00KCGxWswk2D0yQJTnfRy6VA8FeniwMxIzSKEaktqK0OxTpHnIqFjOePem8/s1354/xYaourts%20au%20CBS%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1354" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirH1pq46SYvDckTASZ2geSymSt_k2p7-KuKPBgLHmtTDt-UO4aiYxXEUnWNWHWvjdPFk0f4toj2NFEHxRGOmQOPHNsSdlb9S7NPkWJCGRAje_ay8IjeyX9Tq8au5-2KpJ00KCGxWswk2D0yQJTnfRy6VA8FeniwMxIzSKEaktqK0OxTpHnIqFjOePem8/s320/xYaourts%20au%20CBS%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #e69138;">Au Thermomix</span></b></div><div style="text-align: left;">Dans le bol du <a href="http://recettes.de/thermomix">Thermomix</a>, mettre le <a href="https://cookingjulia.blogspot.com/2014/01/salidou-ou-creme-de-caramel-au-beurre.html">caramel au beurre salé</a>. Le faire tiédir 1 minute, 50°, vitesse 2. Ajouter le lait et les ferments lactiques. Mélanger 30 secondes, vitesse 4.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Verser la préparation dans les 9 pots. Boucher les emplacements non utilisés avec des pots vides ou des couvercles. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwA46xdDbF95W0j2DWsbQuZSxzSunH9Mx-ebGtQ6raJDiuevY2XpeR-apDXJooA_HcscZ6acOMuxcMjhq13RhTZCli8mogMHg1BdRHK4iSBsjMpgECxV_e6_eGZBjKxw5_PvTHMIGSJXx5hYr0J2wXistha7ut2iCb7rMhrsLPzeMldxQ9VpQrNLh7YN4/s1519/xYaourts%20au%20CBS%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1519" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwA46xdDbF95W0j2DWsbQuZSxzSunH9Mx-ebGtQ6raJDiuevY2XpeR-apDXJooA_HcscZ6acOMuxcMjhq13RhTZCli8mogMHg1BdRHK4iSBsjMpgECxV_e6_eGZBjKxw5_PvTHMIGSJXx5hYr0J2wXistha7ut2iCb7rMhrsLPzeMldxQ9VpQrNLh7YN4/s320/xYaourts%20au%20CBS%207.jpg" width="320" /></a></div><br /></div><div style="text-align: left;">Fermer la yaourtière et lancer le programme 2, yaourts, pour 9 heures.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV-ETBOo0IGECcQxvNOUiDLxHvE6yU9LzdaY8qI85VX51wQ6ipSXCdJp_rnIc7Jz_HhESXuIIVal5FcDM6jUYAWdmnz5qpuPakL_Bv0fa6oA6e7weGPRTRkSMMYJaUl2kSPU3eR3psVUqYbUbCTWqKYSCtexXdl-5W82I_x-IRa2hM9ncRcwiAYqLQm4/s1465/xYaourts%20au%20CBS%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1465" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioV-ETBOo0IGECcQxvNOUiDLxHvE6yU9LzdaY8qI85VX51wQ6ipSXCdJp_rnIc7Jz_HhESXuIIVal5FcDM6jUYAWdmnz5qpuPakL_Bv0fa6oA6e7weGPRTRkSMMYJaUl2kSPU3eR3psVUqYbUbCTWqKYSCtexXdl-5W82I_x-IRa2hM9ncRcwiAYqLQm4/s320/xYaourts%20au%20CBS%208.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">A l'arrêt de la yaourtière, fermer les pots et les placer au réfrigérateur. Pour plus de gourmandise, proposer un peu de caramel en plus.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZh6TrUnARjpLjMd5md97D2sijGV3WKf_PaYGxP4gndWfa_83cCy5EFEHx-CXxEp98Tk93C4LbJ9N9DlbLr4ZI6Ef_QRkuunCftFuSm92Gu6_dEJ5wpPK2y8Ie1opdgFJWrveUumL1O7G3d_hmHyxSI0U9Jd5qq2WFNyzkslRvnHwbXcwD4pCS-2t8QCA/s1550/Yaourts%20au%20CBS%209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1090" data-original-width="1550" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZh6TrUnARjpLjMd5md97D2sijGV3WKf_PaYGxP4gndWfa_83cCy5EFEHx-CXxEp98Tk93C4LbJ9N9DlbLr4ZI6Ef_QRkuunCftFuSm92Gu6_dEJ5wpPK2y8Ie1opdgFJWrveUumL1O7G3d_hmHyxSI0U9Jd5qq2WFNyzkslRvnHwbXcwD4pCS-2t8QCA/w640-h450/Yaourts%20au%20CBS%209.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJCme9KI-9OB-it6l75A74-1Ej1i8Wir97KjuwZYXCb4cVGqMjN1XCsePfPS5aQQGgrf69yj3eLuMfdrJ2EAc3GQZdFzx8CSMM3An-NFT9oMe-GbU0QxvEwFv7EsYxnv4sW9PjpQIZUIjoYisDNn1eAfvfPBJDt-kxLeaw1qZKQQO3WrmOX9oe0Pkjmg/s1571/Yaourts%20au%20CBS%2010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1571" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaJCme9KI-9OB-it6l75A74-1Ej1i8Wir97KjuwZYXCb4cVGqMjN1XCsePfPS5aQQGgrf69yj3eLuMfdrJ2EAc3GQZdFzx8CSMM3An-NFT9oMe-GbU0QxvEwFv7EsYxnv4sW9PjpQIZUIjoYisDNn1eAfvfPBJDt-kxLeaw1qZKQQO3WrmOX9oe0Pkjmg/w640-h444/Yaourts%20au%20CBS%2010.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzjSkd8jy6IfXkBoFrt8KmEOqLQSmA2zpwjvcZ2zBRoJyoVfo0Rjc35lsG-OQ9xmJHK2slhRBG6DTdY8RVSg0Mr6kjN1A5PAncMrJLa_zSf22yf5AO9FdcbNXDbjx9Id_qCx8xW04C0krwmw92x6nYSPW6rJKjMbHeLYQ5U_to6974o983SVHTPyJYro/s1634/Yaourts%20au%20CBS%2011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1634" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzjSkd8jy6IfXkBoFrt8KmEOqLQSmA2zpwjvcZ2zBRoJyoVfo0Rjc35lsG-OQ9xmJHK2slhRBG6DTdY8RVSg0Mr6kjN1A5PAncMrJLa_zSf22yf5AO9FdcbNXDbjx9Id_qCx8xW04C0krwmw92x6nYSPW6rJKjMbHeLYQ5U_to6974o983SVHTPyJYro/w452-h640/Yaourts%20au%20CBS%2011.JPG" width="452" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com11tag:blogger.com,1999:blog-2073039197935851635.post-13264253358594399222024-03-11T17:30:00.001+01:002024-03-11T17:30:00.337+01:00BOWL FLAN AU SKYR ET AU KIWI<div style="text-align: left;"><span style="text-align: justify;">Voici la recette d’un petit déjeuner tout à la fois protéiné et vitaminé, parfait à cette saison ! A base de </span><a href="https://www.healthyjulia.com/2024/02/skyr-maison.html" style="text-align: center;">skyr maison</a><span style="text-align: justify;"> et de <a href="https://www.healthyjulia.com/2024/02/farine-davoine-vegan.html">farine d’avoine</a>, il ne contient pas de sucre ajouté (si l’on excepte la petite cuillère de <a href="https://cookingjulia.blogspot.com/2024/03/confiture-de-kiwi-au-citron.html">confiture de kiwi</a> en topping, facultative d’ailleurs). Riche en fruits avec une banane et deux kiwis, il est bien équilibré et permettra de tenir le coup jusqu’au déjeuner. Les quantités sont pour un gros bol ou deux plus petits.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPuDvHDnJNRqs2XsUwUHdnUzqmMisDomXGfG9dw1XtgtKL56dEND1nGyAdLJ0Khbh4UNe5BqoeIV94Oy-vgoSa44XOm7Y8wT3AKx81aLY_G29qLVTdOzLtQkEJm8_kLtvYkJfD-ApVKTjoWepC1g-akn66TWvQgGlGBGJ0wRBk3jtAwoIaAeObRBPfqI/s1632/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1137" data-original-width="1632" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPuDvHDnJNRqs2XsUwUHdnUzqmMisDomXGfG9dw1XtgtKL56dEND1nGyAdLJ0Khbh4UNe5BqoeIV94Oy-vgoSa44XOm7Y8wT3AKx81aLY_G29qLVTdOzLtQkEJm8_kLtvYkJfD-ApVKTjoWepC1g-akn66TWvQgGlGBGJ0wRBk3jtAwoIaAeObRBPfqI/w640-h446/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><span style="text-align: justify;">Retrouvez la recette du bowl flan au skyr et au kiwi sur <i><a href="https://www.healthyjulia.com/2024/03/bowl-flan-au-skyr-et-au-kiwi.html">Healthy Julia</a></i>...</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTGewyLIYZYKEyuCrFSaEacCe9qJYB_RHzYxpVmOxOE15UqWPzDEYs0HRBs5gcrd3rVG09RiNzSauyDD_RZceyF5Rr_o1YScQpkIh570y53oU1jeqPNLTLAwCKHDR5b4k7RNR-LuAfjvN1xlrdJrNd8KohSeIoF2gYS_Vr6Q5DofGZd_8TmkDDNhzrTQ/s1655/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1655" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTGewyLIYZYKEyuCrFSaEacCe9qJYB_RHzYxpVmOxOE15UqWPzDEYs0HRBs5gcrd3rVG09RiNzSauyDD_RZceyF5Rr_o1YScQpkIh570y53oU1jeqPNLTLAwCKHDR5b4k7RNR-LuAfjvN1xlrdJrNd8KohSeIoF2gYS_Vr6Q5DofGZd_8TmkDDNhzrTQ/w640-h446/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnxFH5SHSO_NvbRLThuVvLDIIWqw7HFBwpNSZsQ7Z6gQdDfzcGaSVdyFngqlRyrnhVP8R1CDRgbZCld31RBimjW0YUHRjsDGhuHxi9FE5vFTX-3xaoJphxrWLZEdmjRp4mtYmI4xqSV9hBgc7mkDXrl0RE65qdJLAXI8AqgltTkAsQacNR9NqYsLnrHw/s1586/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1586" data-original-width="1090" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnxFH5SHSO_NvbRLThuVvLDIIWqw7HFBwpNSZsQ7Z6gQdDfzcGaSVdyFngqlRyrnhVP8R1CDRgbZCld31RBimjW0YUHRjsDGhuHxi9FE5vFTX-3xaoJphxrWLZEdmjRp4mtYmI4xqSV9hBgc7mkDXrl0RE65qdJLAXI8AqgltTkAsQacNR9NqYsLnrHw/w440-h640/xBowl%20flan%20%C3%A0%20l'avoine%20et%20au%20kiwi%2012.jpg" width="440" /></a></div><br /><span style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></span></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com5tag:blogger.com,1999:blog-2073039197935851635.post-48204841148718271322024-03-10T17:30:00.001+01:002024-03-10T17:30:00.245+01:00PORC CONFIT GRILLÉ : DEUX ASSIETTES RUSTIQUES ET DÉLICIEUSES<div style="text-align: left;">A l'origine, la recette du <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html">rôti de porc confit</a> provient de chez Isabelle (<i><a href="https://cuisinedisca.blogspot.com/2018/01/roti-de-porc-confit.html">La cuisine d’ici et d’ISCA</a></i>). C'est une viande assez polyvalente puisque, outre la déguster froide comme une charcuterie, avec du pain et des cornichons, on peut aussi en faire griller des tranches à la poêle et les accompagner de légumes ou de légumineuses. On obtient un délicieux plat chaud et complet. Pas régime, certes, mais on peut bien de temps en temps se permettre une belle assiette rustique, un peu grasse mais tellement bonne. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKQlBk5etvF99e2nhUxHJmwkBwdaIHARcpx2gX4L1OtOqmDikppMAvrUrucilN58YQFXzzPcPGuU7YkIBNSz9IutmC6p9A1SozGFkjt7P25hhZZQdOwE6LQR6i6iIUl-wD6RpksKIBiwxF64dYNVukPv8HCapZrGmBNi9zP-PUrBaRtEqwWjcaeo58dc/s1628/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1628" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKQlBk5etvF99e2nhUxHJmwkBwdaIHARcpx2gX4L1OtOqmDikppMAvrUrucilN58YQFXzzPcPGuU7YkIBNSz9IutmC6p9A1SozGFkjt7P25hhZZQdOwE6LQR6i6iIUl-wD6RpksKIBiwxF64dYNVukPv8HCapZrGmBNi9zP-PUrBaRtEqwWjcaeo58dc/w640-h448/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%201.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Je propose deux versions de ce <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html">rôti de porc confit</a> grillé : une aux pommes de terre sautées et l'autre aux lentilles. Dans les deux cas, l'accompagnement cuit dans la graisse qui a servi à confire la viande, ce qui crée une unité de saveurs.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvbMNlqREkHcTxVe8kzjhnHvFVdXIDsMWslvuz7TjhorrzMqGCnOXOokRfScuQ29prp91LUeAV-YZtnJI_64Iwxq619wrGcpugY09GQ59LB-5tV-b2f8dHWzo2UKlB2-HbgX8svjXnJjzBbTnVQ6S9p0tiQZm8WVkNH5UUi0YUtPqhNlKIH87u3926TY/s1594/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1594" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvbMNlqREkHcTxVe8kzjhnHvFVdXIDsMWslvuz7TjhorrzMqGCnOXOokRfScuQ29prp91LUeAV-YZtnJI_64Iwxq619wrGcpugY09GQ59LB-5tV-b2f8dHWzo2UKlB2-HbgX8svjXnJjzBbTnVQ6S9p0tiQZm8WVkNH5UUi0YUtPqhNlKIH87u3926TY/w640-h462/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2016.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #e69138;">Le rôti de porc confit aux pommes de terre</span></b></div><div style="text-align: left;"><div>L'une des meilleures manières de mettre en valeur le <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html">rôti de porc confit</a> grillé est de le servir avec des pommes de terre sautées cuites dans la graisse de canard qui a servi à confire la viande. L'ensemble est un pur délice, croustillant et savoureux. En ajoutant à l'assiette quelques feuilles de mâche et des cornichons, on obtient un repas composé de produits simples mais bons.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmoctUr5XbfNPa0MBhBWsPuSTr4t1insk9oWFEpS8-NAky74FIj3Onl9qMZGhjM5fjiIneUZXs44OIRrfa9PwwlDMnUlIv8vxPU6OKmHjwC0YIAPdXIPVKCkK_VKyzqgEESxysilKg-3ZtowBb5jec-7V4bkPKgwPqM7aqnJL-_yd_5zhK9lPkFTim64/s1544/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1134" data-original-width="1544" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmoctUr5XbfNPa0MBhBWsPuSTr4t1insk9oWFEpS8-NAky74FIj3Onl9qMZGhjM5fjiIneUZXs44OIRrfa9PwwlDMnUlIv8vxPU6OKmHjwC0YIAPdXIPVKCkK_VKyzqgEESxysilKg-3ZtowBb5jec-7V4bkPKgwPqM7aqnJL-_yd_5zhK9lPkFTim64/w640-h470/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%203.jpg" width="640" /></a></div><div><br /></div><div style="text-align: center;"><b><span style="color: #e69138;">Ingrédients (pour 2 personnes)</span></b></div><div style="text-align: center;">700 g de pommes de terre</div><div style="text-align: center;">2 c. à s. de <a href="https://www.bienmanger.com/1F48368_Graisse_Canard_Sublim.html">graisse de canard Sublim'</a> (ayant servi à rôtir le porc)</div><div style="text-align: center;">4 tranches de <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html" style="text-align: left;">rôti de porc confit</a></div><div style="text-align: center;">Mâche</div><div style="text-align: center;">Cornichons</div><div style="text-align: center;">Sel, poivre</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="color: #e69138;"><b>Préparation</b></span></div><div>Peler les pommes de terre et les laver.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAacHkgo4B2NvnuMd_VdXqCPmSwCrBDfPaAtaSfppBir5_bd-UKH8RTLsFxMXrOr9GnhxImruZcPx657MDdjTpV-kYPMgCUqTx_nhJ7RLsLffWHxP1Fu5OU2zcqcMt8pZR7SieB2Pjm5M1v8j9EUEHxX9R189YlECYoQ9XTFESBabbQBKcCU3bV3XtAs/s1463/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1463" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAacHkgo4B2NvnuMd_VdXqCPmSwCrBDfPaAtaSfppBir5_bd-UKH8RTLsFxMXrOr9GnhxImruZcPx657MDdjTpV-kYPMgCUqTx_nhJ7RLsLffWHxP1Fu5OU2zcqcMt8pZR7SieB2Pjm5M1v8j9EUEHxX9R189YlECYoQ9XTFESBabbQBKcCU3bV3XtAs/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%204.jpg" width="320" /></a></div></div><div><br /></div><div>Les couper en rondelles fines.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqiQz5dMKIXuADP91hUDoMwWxMI-T21VUOs3kdCZL1KUXe1gV9NP2S6LjzfS5mqgHoGSVYKpeCNqMhl8IcH7AWPSzaQtgV5R_6QtqU3UjK0HeAtKR3RtSf_zMbO2XHpx37lCgBNQCYVt8YkYdaLcV70Kb9PO-eK1F2vArlyfhqb_blsfQ5ckGxQ6NFOU/s1418/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1418" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqiQz5dMKIXuADP91hUDoMwWxMI-T21VUOs3kdCZL1KUXe1gV9NP2S6LjzfS5mqgHoGSVYKpeCNqMhl8IcH7AWPSzaQtgV5R_6QtqU3UjK0HeAtKR3RtSf_zMbO2XHpx37lCgBNQCYVt8YkYdaLcV70Kb9PO-eK1F2vArlyfhqb_blsfQ5ckGxQ6NFOU/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%205.jpg" width="320" /></a></div><div><br /></div><div>Dans une sauteuse, faire chauffer la <a href="https://www.bienmanger.com/1F48368_Graisse_Canard_Sublim.html" style="text-align: center;">graisse de canard</a> et y jeter les rondelles de pommes de terre. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDH9_QTmTIXtKvJ2fbwMNgUo9my2DswIXcRm8A9SKCiRJhAsUaemDSx6A4WAA3AZ1-suJ-fdBi8QGyXYhF9e1v2pqK03fbKFjJei4ijaT5yLq29xK2LLr2D2bPRhP9YZ8ZhwxrWmw2JdzhnQve1FC4HMEWpkxti-nVenhi3IooKAXQ_UVYjzSpO-3E5E/s1401/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="1401" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDH9_QTmTIXtKvJ2fbwMNgUo9my2DswIXcRm8A9SKCiRJhAsUaemDSx6A4WAA3AZ1-suJ-fdBi8QGyXYhF9e1v2pqK03fbKFjJei4ijaT5yLq29xK2LLr2D2bPRhP9YZ8ZhwxrWmw2JdzhnQve1FC4HMEWpkxti-nVenhi3IooKAXQ_UVYjzSpO-3E5E/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%206.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Les faire dorer à feu vif en les retournant régulièrement. Baisser le feu et poursuivre la cuisson, en tout une trentaine de minutes. Elles doivent être bien dorées et croustillantes. Saler.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4oXdqKw6KHJg7iBb9DO-x3YPwMly6aqQlvbWb2wLnN1guIYqsyAEhqA6NIFBn1EGS2d3i2mldgP1dkmP3Wq6HkPaMVKkw3TzBtNNoC32QubtEw-jqvlyQDysKX0-DLky-LFTnlkZfCLyrVCl7EFQgSMk9oE0t3fETBGVXqS61-9XZbVMRgXqAy2pqEI/s1642/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1642" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4oXdqKw6KHJg7iBb9DO-x3YPwMly6aqQlvbWb2wLnN1guIYqsyAEhqA6NIFBn1EGS2d3i2mldgP1dkmP3Wq6HkPaMVKkw3TzBtNNoC32QubtEw-jqvlyQDysKX0-DLky-LFTnlkZfCLyrVCl7EFQgSMk9oE0t3fETBGVXqS61-9XZbVMRgXqAy2pqEI/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%207.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Pendant ce temps, couper des tranches de <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html">rôti de porc confit</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArJHWiThJ3jHs-9964jP-rOusk8Ek8PTQQnVL8sPfFHY__RDp_FaBHsFQb1_yHvxNEkVNBKWOLUp8AInUolnZTdNGWzkW04dGBlTKatKKUcgpqP73kZ67ZQqGBMCwXpK9ewkfy9Z0z8SAxwRnqOGwj59JPSi_c1E_wLfLu6daN4h_wYbyzJxts2hQltg/s1406/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1026" data-original-width="1406" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArJHWiThJ3jHs-9964jP-rOusk8Ek8PTQQnVL8sPfFHY__RDp_FaBHsFQb1_yHvxNEkVNBKWOLUp8AInUolnZTdNGWzkW04dGBlTKatKKUcgpqP73kZ67ZQqGBMCwXpK9ewkfy9Z0z8SAxwRnqOGwj59JPSi_c1E_wLfLu6daN4h_wYbyzJxts2hQltg/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%208.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div>Dans une poêle chaude, faire griller les tranches de porc (inutile d'ajouter de la graisse, celle contenue dans et autour de la viande suffit pour la cuisson). Au bout de quelques minutes, retourner les tranches et poursuivre la cuisson jusqu'à ce qu'elles soient bien dorées sur les deux faces. Saler et poivrer légèrement.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX4j_Nfz-hRz3uvIS-7ZavmugvP_qscUybzJr-SU3M7pw_CDoweD1TZBj5eHH5SnAmZTFYIquSU0vYfazTQcFlXLUecwsarViw5vPMlCMYSjAmNoCI1hGTMnnY93iObNoWuNEm7kKtlw7gVhkLcS9u2Z4yjFzIHtH7TMTHskKX9q4iEK_zKq8L6NtclU/s1306/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1306" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX4j_Nfz-hRz3uvIS-7ZavmugvP_qscUybzJr-SU3M7pw_CDoweD1TZBj5eHH5SnAmZTFYIquSU0vYfazTQcFlXLUecwsarViw5vPMlCMYSjAmNoCI1hGTMnnY93iObNoWuNEm7kKtlw7gVhkLcS9u2Z4yjFzIHtH7TMTHskKX9q4iEK_zKq8L6NtclU/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%209.jpg" width="320" /></a></div><div><br /></div><div>Servir la viande avec les pommes de terre. Ajouter dans l'assiette quelques feuilles de mâche et des cornichons.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLxtAnNRu8nNLp-9F_zMDdhcDSifB003AeuDNoLC0-OvK6J_Pu_0H1cvHsZRrnOfUk3KL6Vq-KV-XySCgBNMEhwUdzqbRfgWhSZ75QUcxnY0CIDlABkcowOVvAIrau1c84npLt9ml8yQ06X_rpycQOH1rxoyJ8nXNkG4BM7QPuEV2Dba-ij3sJ-4GfuQ/s1645/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1645" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLxtAnNRu8nNLp-9F_zMDdhcDSifB003AeuDNoLC0-OvK6J_Pu_0H1cvHsZRrnOfUk3KL6Vq-KV-XySCgBNMEhwUdzqbRfgWhSZ75QUcxnY0CIDlABkcowOVvAIrau1c84npLt9ml8yQ06X_rpycQOH1rxoyJ8nXNkG4BM7QPuEV2Dba-ij3sJ-4GfuQ/w640-h426/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="color: #bf9000;">Le rôti de porc confit aux lentilles</span></b></div><div>Avec des lentilles, le <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html">rôti de porc confit</a> prend des allures de petit salé ou de saucisses aux lentilles. Un plat d'hiver facile à faire et bienvenu quand les journées sont froides et le temps carrément pourri...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufeYQTIpxApUX1vpEwTYNLb3CfEYEHP7oKP5ZrE-mqHWpDGJlOhaglH054zANEaX4kOkUyWrxxeqTAJC2LtG1_WelqWhvOqXLqMg6x_UcHDseQqIxRPbJkeC0dizRmoi8ZGYuYveQqU-Bks9_foGHIfRftmj55hEbmswEoATFazo98EJHvOqeQ6agNXI/s1697/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1697" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufeYQTIpxApUX1vpEwTYNLb3CfEYEHP7oKP5ZrE-mqHWpDGJlOhaglH054zANEaX4kOkUyWrxxeqTAJC2LtG1_WelqWhvOqXLqMg6x_UcHDseQqIxRPbJkeC0dizRmoi8ZGYuYveQqU-Bks9_foGHIfRftmj55hEbmswEoATFazo98EJHvOqeQ6agNXI/w640-h434/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2011.jpg" width="640" /></a></div><div><br /></div><div><div style="text-align: center;"><span style="color: #bf9000;"><b>Ingrédients (pour 2 personnes)</b></span></div><div style="text-align: center;">150 g de lentilles vertes</div><div style="text-align: center;">1 branche de thym</div><div style="text-align: center;">1 branche de romarin</div><div style="text-align: center;">1 feuille de laurier</div><div style="text-align: center;">1 c. à s. de graisse de canard (ayant servi à rôtir le porc)</div><div><div style="text-align: center;">4 tranches de <a href="https://cookingjulia.blogspot.com/2024/02/roti-de-porc-confit.html" style="text-align: left;">rôti de porc confit</a></div><div style="text-align: center;">Persil</div><div style="text-align: center;">Sel, poivre</div><div><br /></div><div><span style="color: #bf9000;"><b>Préparation</b></span></div><div>Rincer les lentilles et les verser dans une casserole d'eau froide. Ajouter les aromates (thym, romarin et laurier).</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQyfVKFQR386f2cfhkN_2dYLV4x-6H5hyJEfT8l1vVzf2ZSWSU6G6SfLCNANxCpqZmhRBaJs7bwl49X4xl_d-L0ZQo9BpHHRmJ2GD8aA-0uUx-_z4vTa5TuI5DpNVJ-GOboMc6tKw4T5ymTm9km1GmxZ21ZAqD9Ro9HIh-V5H6AnGLDC8w5k7-qK-Z24/s1194/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1035" data-original-width="1194" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQyfVKFQR386f2cfhkN_2dYLV4x-6H5hyJEfT8l1vVzf2ZSWSU6G6SfLCNANxCpqZmhRBaJs7bwl49X4xl_d-L0ZQo9BpHHRmJ2GD8aA-0uUx-_z4vTa5TuI5DpNVJ-GOboMc6tKw4T5ymTm9km1GmxZ21ZAqD9Ro9HIh-V5H6AnGLDC8w5k7-qK-Z24/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2012.jpg" width="320" /></a></div></div><div><br /></div><div>Faire cuire les lentilles 25 minutes environ : elles doivent rester fermes. Les égoutter et leur ajouter la <a href="graisse de canard">graisse de canard</a>. Saler, poivrer et mélanger.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1RXxNizFVshgpjupph_ubb5c3_pU4Ie2EUO6BccsHKKZCNfemWu-k42DAr5BLgozQl1gOM5o5NPtKG-pqpakXDTfwczSZXXliYMrwoN7jI8lSbFOtXDxSsK436AB8oj_0632b9UVfBACAzAwCCLSFopwjzD1MksXfgL7BC5Q4VrpYg-rx4VSubJmOH8/s1439/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1133" data-original-width="1439" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1RXxNizFVshgpjupph_ubb5c3_pU4Ie2EUO6BccsHKKZCNfemWu-k42DAr5BLgozQl1gOM5o5NPtKG-pqpakXDTfwczSZXXliYMrwoN7jI8lSbFOtXDxSsK436AB8oj_0632b9UVfBACAzAwCCLSFopwjzD1MksXfgL7BC5Q4VrpYg-rx4VSubJmOH8/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2013.jpg" width="320" /></a></div></div><div><br /></div><div>Dans une poêle chaude, faire griller les tranches de porc (inutile d'ajouter de la graisse, celle contenue dans et autour de la viande suffit pour la cuisson). Au bout de quelques minutes, retourner les tranches et poursuivre la cuisson jusqu'à ce qu'elles soient bien dorées sur les deux faces. Saler et poivrer légèrement.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszjSnOoLAbKKXLDbhoWIadh6mJeMjzc690DUH9jR3x_J5SFG2nNB1mt9J8wb5tjLyrAWm97qcsZmeB5j5Yvt-HHzyUWcdZ5tf_NFTe5iNgSGkj15xoqoy9Hm3boSLpYTsYS3re5Sd3LNluAZO771oYwfwQIk2qW17TU7YhEQy6eK-DKZZQcGiSAO6DpY/s1298/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1298" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszjSnOoLAbKKXLDbhoWIadh6mJeMjzc690DUH9jR3x_J5SFG2nNB1mt9J8wb5tjLyrAWm97qcsZmeB5j5Yvt-HHzyUWcdZ5tf_NFTe5iNgSGkj15xoqoy9Hm3boSLpYTsYS3re5Sd3LNluAZO771oYwfwQIk2qW17TU7YhEQy6eK-DKZZQcGiSAO6DpY/s320/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2014.jpg" width="320" /></a></div><div><br /></div>Servir la viande avec des lentilles. Ajouter un peu de persil.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71Z6zeqvKqv8Z3QDsrXnkPgt9zlCJif4WCEv_Wuuj5rJEMFkd-5DQqWS5pJ8OW85ZPbM0ubOBNZKl9gORuHJurHnZPBFCbkn3NeGy6MTU_wR8Ojy0lBpW_-hRKx608Wirx0yLZ7kbiTCUzNbtLInKKQV3g8qlIEHY1E-CLZs-FerH7vpG_pUsCgYfSvk/s1638/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="1136" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71Z6zeqvKqv8Z3QDsrXnkPgt9zlCJif4WCEv_Wuuj5rJEMFkd-5DQqWS5pJ8OW85ZPbM0ubOBNZKl9gORuHJurHnZPBFCbkn3NeGy6MTU_wR8Ojy0lBpW_-hRKx608Wirx0yLZ7kbiTCUzNbtLInKKQV3g8qlIEHY1E-CLZs-FerH7vpG_pUsCgYfSvk/w444-h640/xPorc%20confit%20grill%C3%A9,%20deux%20assiettes%2015.jpg" width="444" /></a></div><div><br /></div><div><i>Adapté d'une recette de</i> <a href="https://cuisinedisca.blogspot.com/2018/01/roti-de-porc-confit.html">La cuisine d'ici et d'ISCA</a></div><div><br /></div><div>Recette réalisée en partenariat avec <a href="http://BienManger.com">BienManger.com</a>. Merci à Manon.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5FcyqOzT0nZ2zgdP8b3Kv2YMw1dNImpqrhkEstAmDjBicSHZvxqB4QuopRnp1iG10EJGmw0ufb7g1_yALAMPqbn5nMBFOCYexNJ4aF-njjlRbW6Yow0SOzN7oWB4vpE_wGkxdhqwYKTcrGYbjLhTRCh6aubrEBjXhOK6-XesZaSzg0-2OTSVDOVt_SQ/s375/logo-enteteFR.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="93" data-original-width="375" height="99" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5FcyqOzT0nZ2zgdP8b3Kv2YMw1dNImpqrhkEstAmDjBicSHZvxqB4QuopRnp1iG10EJGmw0ufb7g1_yALAMPqbn5nMBFOCYexNJ4aF-njjlRbW6Yow0SOzN7oWB4vpE_wGkxdhqwYKTcrGYbjLhTRCh6aubrEBjXhOK6-XesZaSzg0-2OTSVDOVt_SQ/w400-h99/logo-enteteFR.png" width="400" /></a></div><div><br /></div><div><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div></div></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com21tag:blogger.com,1999:blog-2073039197935851635.post-32290864446347258922024-03-09T17:30:00.001+01:002024-03-09T17:30:00.238+01:00ASSIETTE DE LÉGUMES RÔTIS ET HOUMOUS<div style="text-align: left;"><span style="text-align: justify;">En attendant les légumes du printemps, on patiente avec une assiette de brocolis, poireaux et choux de Bruxelles rôtis sur un lit de houmous. Que de saveurs dans cette assiette ! Car les légumes rôtis sont très parfumés, croustillants voire caramélisés, et l'association avec le houmous crémeux est excellente. Avec une tranche de pain de campagne toasté, c'est le repas idéal.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidc28jle2k8EJoxxFvA0aun3u3e-gIH-l6FGXstwHDA6owmmshRtxo0qMwK7FLeQZeGDXc3c8FmRwjSg0w6arsuBcsyXvna23c7Vgw8OPe1hvscd3s0NUO7ZXPYcE-8u2CdDqVwZYTYdsgX0Me4GUC3yvx6Y-ScT_NTvUvqOxYV-OmIGrF1iQQmIE971o/s1577/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="1577" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidc28jle2k8EJoxxFvA0aun3u3e-gIH-l6FGXstwHDA6owmmshRtxo0qMwK7FLeQZeGDXc3c8FmRwjSg0w6arsuBcsyXvna23c7Vgw8OPe1hvscd3s0NUO7ZXPYcE-8u2CdDqVwZYTYdsgX0Me4GUC3yvx6Y-ScT_NTvUvqOxYV-OmIGrF1iQQmIE971o/w640-h450/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><span style="text-align: justify;">Retrouvez la recette de l'assiette de légumes rôtis et houmous sur <i><a href="https://www.healthyjulia.com/2024/03/assiette-de-legumes-rotis-et-houmous.html">Healthy Julia</a></i>...</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFRi2C4ghanj4YUGIW23bYDES_bUpkmBorFAe0VSYXfZsIEYKf75_u58tGj9wuZug9-yRLT1JMd594M9ElEGFwmxc-UUzEUkbkuRSeP3H8vGorIUbYV_RHVPiaZvV_y9blYrOCrHvyz8_feHg5zx2FfkNUf6XkKt5ZWVQ3S3TSFks8lK0WlCsMaQv0lw/s1616/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1616" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFRi2C4ghanj4YUGIW23bYDES_bUpkmBorFAe0VSYXfZsIEYKf75_u58tGj9wuZug9-yRLT1JMd594M9ElEGFwmxc-UUzEUkbkuRSeP3H8vGorIUbYV_RHVPiaZvV_y9blYrOCrHvyz8_feHg5zx2FfkNUf6XkKt5ZWVQ3S3TSFks8lK0WlCsMaQv0lw/w640-h442/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoVcywcBumWf6SIqQq8PkUwy9NcWBEHncQl_F_Mbh2QeND_55nbqO9sCqhVaeiom-ZK9AagsCcLEL_6pLR0_SUBcpb8R2s5VxnHVOOttqv2rI5yeypefOkyMH-yS3LUo3F7oWndydgNmH02DcU5EL8xQ-edXzDgJsj7SNXTjLnAPYoYPbnOc8tI6dZbY/s1648/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1648" data-original-width="1129" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoVcywcBumWf6SIqQq8PkUwy9NcWBEHncQl_F_Mbh2QeND_55nbqO9sCqhVaeiom-ZK9AagsCcLEL_6pLR0_SUBcpb8R2s5VxnHVOOttqv2rI5yeypefOkyMH-yS3LUo3F7oWndydgNmH02DcU5EL8xQ-edXzDgJsj7SNXTjLnAPYoYPbnOc8tI6dZbY/w438-h640/xAssiette%20de%20l%C3%A9gumes%20r%C3%B4tis%20et%20houmous%2012.jpg" width="438" /></a></div><br /><span style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></span></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com4tag:blogger.com,1999:blog-2073039197935851635.post-78373651677467514692024-03-08T17:30:00.004+01:002024-03-08T17:39:12.497+01:00CONFITURE DE KIWI AU CITRON<div style="text-align: left;"><div>Un des fruits qui nous accompagne tout l'hiver et même au-delà, c'est le kiwi. Riche en vitamine C notamment, il est à consommer régulièrement. Il est également très bon en confiture ; j'en avais d'ailleurs proposé <a href="https://www.healthyjulia.com/2019/03/confiture-de-kiwis-allegee-vegan.html">une recette de confiture allégée</a> il y a quelques années. Elle était délicieuse, mais manquait un peu de peps à mon goût, cette petite pointe d'acidité qui relève tout. Eh bien voilà, j'ai trouvé comment résoudre ce problème ! J'ai repris l'idée de Christophe Adam dans sa <a href="https://cookingjulia.blogspot.com/2023/11/confiture-poire-et-citron-de-christophe.html">confiture de poire et citron</a>. J'ai en effet introduit un citron entier dans la confiture, et le résultat est juste parfait : on sent bien le kiwi mais il est boosté par une touche citronnée qui révèle les saveurs. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKGTHr_LFgo5EEnW3uTwhNfFpeLuXyONdCXWeuU_Mee9HZwU1q4YaWP6NhExT1QNEYzSrY3gekEIGSqtKqHmzn0tG9dmAD23Sqf34357uD_7VGCHKmEc3xkAVzn0IEthoKDLC_6vcO_NP00gJLAqb6lKpzRxcUHHOVXe5wPixrr2Vv1WpvcwFLhNEhPQ/s1608/xConfiture%20de%20kiwi%20au%20citron%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1608" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKGTHr_LFgo5EEnW3uTwhNfFpeLuXyONdCXWeuU_Mee9HZwU1q4YaWP6NhExT1QNEYzSrY3gekEIGSqtKqHmzn0tG9dmAD23Sqf34357uD_7VGCHKmEc3xkAVzn0IEthoKDLC_6vcO_NP00gJLAqb6lKpzRxcUHHOVXe5wPixrr2Vv1WpvcwFLhNEhPQ/w640-h444/xConfiture%20de%20kiwi%20au%20citron%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div>Un avantage avec cette recette, c'est qu'on peut utiliser des kiwis un peu trop mûrs, qui ne sont plus très bons à manger nature : le citron va les réveiller. J'ai préparé cette confiture au Thermomix car il faut en effet mixer finement le citron entier. On peut aussi le mixer dans un autre robot et cuire la confiture de manière traditionnelle, à la casserole.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c56Fn-Q8fv-P18fRWDbEczechVGNTBk0TObjrTkwYc96xqQOZS-nbOlDDe4EzyIn46HF2yGSJ8D65QCgk16J3V0b2nZRZHnZrSTAra0fYCw4A8gaoR88CSTYnKtt7Wp3CWNdMLpOzoWJdrk0P3FQ0xwK0DdsgOOC6REracUsGMuX5N2-L5pmZeCHe-I/s1581/xConfiture%20de%20kiwi%20au%20citron%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1581" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0c56Fn-Q8fv-P18fRWDbEczechVGNTBk0TObjrTkwYc96xqQOZS-nbOlDDe4EzyIn46HF2yGSJ8D65QCgk16J3V0b2nZRZHnZrSTAra0fYCw4A8gaoR88CSTYnKtt7Wp3CWNdMLpOzoWJdrk0P3FQ0xwK0DdsgOOC6REracUsGMuX5N2-L5pmZeCHe-I/w640-h440/xConfiture%20de%20kiwi%20au%20citron%202.jpg" width="640" /></a></div></div><div><br /></div><div style="text-align: center;"><b><span style="color: #6aa84f;">Ingrédients (pour 2 pots)</span></b></div><div style="text-align: center;">1 citron bio</div><div style="text-align: center;">350 g nets de kiwis</div><div style="text-align: center;">280 g de sucre gélifiant</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI8cCvgpNTBsPCYRQucNcdhKsk4IaH_cCYC09jO-KO3VDvqexRiwxS3oZcmkpVG3t3FNQoFnYSBAF40M6Kx6Se6hZ4eSjFs3Vjx8ZSwy1MrwqEHVeaK4vENUcqb41bS0B2BA6Anj0IAatLPQtz47OTat9aUgMC_rFO70yKzVwaLWHk0ARL64C2en2Cxg/s1604/xConfiture%20de%20kiwi%20au%20citron%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1604" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI8cCvgpNTBsPCYRQucNcdhKsk4IaH_cCYC09jO-KO3VDvqexRiwxS3oZcmkpVG3t3FNQoFnYSBAF40M6Kx6Se6hZ4eSjFs3Vjx8ZSwy1MrwqEHVeaK4vENUcqb41bS0B2BA6Anj0IAatLPQtz47OTat9aUgMC_rFO70yKzVwaLWHk0ARL64C2en2Cxg/w640-h450/xConfiture%20de%20kiwi%20au%20citron%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #6aa84f;"><b>Préparation</b></span></div><div>Brosser le citron sous l'eau courante, bien le rincer et l'essuyer. Éliminer les extrémités, puis le couper en quartiers. Retirer tous les pépins.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjak9FfAmwhEAI5DNmkf-y4jAUKzSZZkZYFsW9BTXY8jFrAvhSH-4IMZV3U1VLkwuvTXKo8GGZTIHjCCXsTD9HjjdrMlsIxEOTI1bES6HNttcwaw4PWL9MTY6_oXYUxolA8hzsZsH30RJyjNQWP5HuCXBLCpm6iclmOQnp0IxdfuZBj2V9DtxGgSYHq6l8/s1445/xConfiture%20de%20kiwi%20au%20citron%2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="1445" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjak9FfAmwhEAI5DNmkf-y4jAUKzSZZkZYFsW9BTXY8jFrAvhSH-4IMZV3U1VLkwuvTXKo8GGZTIHjCCXsTD9HjjdrMlsIxEOTI1bES6HNttcwaw4PWL9MTY6_oXYUxolA8hzsZsH30RJyjNQWP5HuCXBLCpm6iclmOQnp0IxdfuZBj2V9DtxGgSYHq6l8/s320/xConfiture%20de%20kiwi%20au%20citron%2013.jpg" width="320" /></a></div><div><br /></div><div>Mettre les morceaux de citron dans le bol du <a href="http://recettes.de/thermomix">Thermomix</a> et mixer 10 secondes, vitesse 6. Racler les parois du bol.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-AsryS0Sy88XXybeVaQQTjW2C0kMvYHcZbc12XYH1mnOlKSUI_DchQCTce9OaiJzDLaFB19ZEclzhQAU5VnjhmbpM0Tj4lYoE0znqt77MbF65pKHwb4aK3r-vgdGO7ixI2RP51RigFdBaUnI4FyNKUfrEF2CwD0HdyJ29TVOQqnDHkrKDKfZiYLkAok/s1728/xConfiture%20de%20kiwi%20au%20citron%2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1728" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-AsryS0Sy88XXybeVaQQTjW2C0kMvYHcZbc12XYH1mnOlKSUI_DchQCTce9OaiJzDLaFB19ZEclzhQAU5VnjhmbpM0Tj4lYoE0znqt77MbF65pKHwb4aK3r-vgdGO7ixI2RP51RigFdBaUnI4FyNKUfrEF2CwD0HdyJ29TVOQqnDHkrKDKfZiYLkAok/s320/xConfiture%20de%20kiwi%20au%20citron%2014.jpg" width="320" /></a></div></div><div><br /></div><div>Peler les kiwis, les couper en morceaux et les ajouter dans le bol. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnldUIYQgr8Vf0cp8quJtK_RPZLLsNzbvBq1GRjokdrsXCWogPWwTYKzwNb3PsC_E4CCYRidwSAuLzd0juEAo30kGM1xDGUKnvkIOYShGxOFVzp8L_39vqNY-GJaYj-2czFC3B8xPVyRMIsrjQEpM3wUzKOLse2Woitk2Sdytc2zrojziuDxbi7ITFlQ/s1666/xConfiture%20de%20kiwi%20au%20citron%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1666" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnldUIYQgr8Vf0cp8quJtK_RPZLLsNzbvBq1GRjokdrsXCWogPWwTYKzwNb3PsC_E4CCYRidwSAuLzd0juEAo30kGM1xDGUKnvkIOYShGxOFVzp8L_39vqNY-GJaYj-2czFC3B8xPVyRMIsrjQEpM3wUzKOLse2Woitk2Sdytc2zrojziuDxbi7ITFlQ/s320/xConfiture%20de%20kiwi%20au%20citron%204.jpg" width="320" /></a></div><div><br /></div><div>Mixer 5 secondes, vitesse 4.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtZMWJumrfgglttjhznw6I8qcwc2Lhz3PJ9ZpBg79QXx1S-CRxrGVhVq_pf7SBkd-H0TYv9KhhBH0mTfNq1UsHTLslM5IkOpM9Vb9Mc-jwX-yFfx4TE8FmTRu17FLTDYLVOpX4w9V-WS-oRnsUiX0QF2Kq_R52eCaljeNUdJ4-wyFQjBqO_GsM_3vPpE/s1170/xConfiture%20de%20kiwi%20au%20citron%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1170" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtZMWJumrfgglttjhznw6I8qcwc2Lhz3PJ9ZpBg79QXx1S-CRxrGVhVq_pf7SBkd-H0TYv9KhhBH0mTfNq1UsHTLslM5IkOpM9Vb9Mc-jwX-yFfx4TE8FmTRu17FLTDYLVOpX4w9V-WS-oRnsUiX0QF2Kq_R52eCaljeNUdJ4-wyFQjBqO_GsM_3vPpE/s320/xConfiture%20de%20kiwi%20au%20citron%205.jpg" width="320" /></a></div><div><br /></div><div>Ajouter le sucre gélifiant.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJK3c1GHIlea5ct9oCZyE6eNQRReLr0QC9YiCoLPzgowaIyPDiMz-gZhddr-lYKH9Z5As5aTosrhvCRROAha2yQBuGK1NcP2J-MZYFNsdFwtInPU4Lq4K8r56V7Dj2tHN_ZYVNQeJAS4owtYZihSVGsvZQ_6EgfS_dcq0jQmNVXdZqRxuUBLvFXD1yq0/s1177/xConfiture%20de%20kiwi%20au%20citron%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1177" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJK3c1GHIlea5ct9oCZyE6eNQRReLr0QC9YiCoLPzgowaIyPDiMz-gZhddr-lYKH9Z5As5aTosrhvCRROAha2yQBuGK1NcP2J-MZYFNsdFwtInPU4Lq4K8r56V7Dj2tHN_ZYVNQeJAS4owtYZihSVGsvZQ_6EgfS_dcq0jQmNVXdZqRxuUBLvFXD1yq0/s320/xConfiture%20de%20kiwi%20au%20citron%206.jpg" width="320" /></a></div><div><br /></div>Mélanger 5 secondes, vitesse 3.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwuFd2C2gHEYMpiPNWXHFWJKHLl179xFomJ13bw7gqwORDNZfvy0ybDpXIKHQaxQF7NVyyp7gLsBGCy9j5xxB4KO5W6Go2_R5k37t6ylbjJsJheXatueFlboDpUhgkBZInI_cAmQXKByHR43ce557RTsGkBkqLaamaC4zql44e9zzDFO0JrKEWGTub8o/s1238/xConfiture%20de%20kiwi%20au%20citron%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="1238" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwuFd2C2gHEYMpiPNWXHFWJKHLl179xFomJ13bw7gqwORDNZfvy0ybDpXIKHQaxQF7NVyyp7gLsBGCy9j5xxB4KO5W6Go2_R5k37t6ylbjJsJheXatueFlboDpUhgkBZInI_cAmQXKByHR43ce557RTsGkBkqLaamaC4zql44e9zzDFO0JrKEWGTub8o/s320/xConfiture%20de%20kiwi%20au%20citron%207.jpg" width="320" /></a></div><div><br /></div><div>Programmer 18 minutes, Varoma, vitesse 1. Pour uniformiser la confiture, mixer 10 secondes, vitesse 6 (étape facultative).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4gwnN4SMoSw52-qPydiqXzZhp6s9xu_zGnULdMfrz39zR7QpUbSzN4_9ROwnWY3RCPQEby9MgzKeumlbLkGHyN_RrFDUn05FxzfhWuNGWAm28VgaI5KcOIxJUTDtanJRJEq0p4MtvMZsjAiqrg-l-Yhp-GTQYmMPiFBDgTrWcZp1vbgfZptDtjOL4TA/s1444/xConfiture%20de%20kiwi%20au%20citron%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="1444" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4gwnN4SMoSw52-qPydiqXzZhp6s9xu_zGnULdMfrz39zR7QpUbSzN4_9ROwnWY3RCPQEby9MgzKeumlbLkGHyN_RrFDUn05FxzfhWuNGWAm28VgaI5KcOIxJUTDtanJRJEq0p4MtvMZsjAiqrg-l-Yhp-GTQYmMPiFBDgTrWcZp1vbgfZptDtjOL4TA/s320/xConfiture%20de%20kiwi%20au%20citron%208.jpg" width="320" /></a></div><br /></div><div>Verser la confiture dans les pots préalablement ébouillantés (ainsi que leurs couvercles). Visser les couvercles et retourner les pots jusqu'à refroidissement complet.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gy3QQTPceIaCkHHzDUMIIu9IRffnHQn9q36Uy3c3Lw1J0hk33bsv5bIp6Vu2xryL38LUQGSvTjMXP96-EygqW1ClvBX1-8D0V0ZjE2-_vasYNPoyo-LeELGidLg-qevmN3xeeWIelhrc362EaJcgtjfDqVzkj1WiBlytK7ZYMwlUEUkDy58ZWkRoS9Q/s1412/xConfiture%20de%20kiwi%20au%20citron%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1412" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gy3QQTPceIaCkHHzDUMIIu9IRffnHQn9q36Uy3c3Lw1J0hk33bsv5bIp6Vu2xryL38LUQGSvTjMXP96-EygqW1ClvBX1-8D0V0ZjE2-_vasYNPoyo-LeELGidLg-qevmN3xeeWIelhrc362EaJcgtjfDqVzkj1WiBlytK7ZYMwlUEUkDy58ZWkRoS9Q/w400-h296/xConfiture%20de%20kiwi%20au%20citron%209.jpg" width="400" /></a></div><div><br /></div>Conseil : le temps de cuisson peut varier légèrement en fonction du degré de maturité des fruits et de leur teneur en eau. Une fois refroidie, si la confiture est trop liquide, la mettre dans une casserole et la faire recuire quelques minutes, jusqu'à ce qu'elle ait la bonne consistance (attention, en refroidissant elle va épaissir un peu). Si au contraire elle est trop épaisse, la mettre dans une casserole avec un demi-verrre d'eau et la faire fondre jusqu’à ce qu'elle bout. Retirer alors la casserole du feu et remettre la confiture dans les pots.</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkxmR-hvuH7REcxJTF85W32zcfqsLgCrL-f7Z19mZ4vwE3TtvcMIy3mm5iWFKJtMDxXBt3JXQ_PqFSwdXwj_BBV06u2XNU2i45sOmuFfRYhkt6ueeuqF5xtl9_fgDi94x6P0rMpH0ORpGOWty_T6ucSaWvtFYAdE5DBrBgRHJ6-uZ4223K7tpKZt9kMg/s1521/xConfiture%20de%20kiwi%20au%20citron%2010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1521" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkxmR-hvuH7REcxJTF85W32zcfqsLgCrL-f7Z19mZ4vwE3TtvcMIy3mm5iWFKJtMDxXBt3JXQ_PqFSwdXwj_BBV06u2XNU2i45sOmuFfRYhkt6ueeuqF5xtl9_fgDi94x6P0rMpH0ORpGOWty_T6ucSaWvtFYAdE5DBrBgRHJ6-uZ4223K7tpKZt9kMg/w640-h466/xConfiture%20de%20kiwi%20au%20citron%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBJmsqrj2ZSzmETzZngAghdMUG6TMM-zT2pDVXmxMZkJhImZSP866YiagxIA91-aEnG8G_QAnfbAybS53o2whw29J_rKCceEp8kGW5GD6uMkNw-O04_0qOh2IVhT0zNiA8IS3CYhl6-TRrHDcYrZgSMyKW9YUiGfcrSaXZ3iTvrHOCjIOKND6mXtjaRw/s1629/xConfiture%20de%20kiwi%20au%20citron%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1629" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBJmsqrj2ZSzmETzZngAghdMUG6TMM-zT2pDVXmxMZkJhImZSP866YiagxIA91-aEnG8G_QAnfbAybS53o2whw29J_rKCceEp8kGW5GD6uMkNw-O04_0qOh2IVhT0zNiA8IS3CYhl6-TRrHDcYrZgSMyKW9YUiGfcrSaXZ3iTvrHOCjIOKND6mXtjaRw/w640-h452/xConfiture%20de%20kiwi%20au%20citron%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6LvIHtcMac0ibafUHSagRwF9i5zMU8ubGChZ8xdRyAWvxGMhZyP5ChRMS0_QnGz-WdoJ8FYPjrUAZULUzuUAq_xlnPSwzaeR3nNUDkfXfT1FD76MPgFrtH_5_yS6xDtpFS97JO0E1vMZBaS-SZPtm3hS0gnNZfMn-BfU8JAJsHK6FKbhKXtjcOSN4pk/s1648/xConfiture%20de%20kiwi%20au%20citron%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1648" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6LvIHtcMac0ibafUHSagRwF9i5zMU8ubGChZ8xdRyAWvxGMhZyP5ChRMS0_QnGz-WdoJ8FYPjrUAZULUzuUAq_xlnPSwzaeR3nNUDkfXfT1FD76MPgFrtH_5_yS6xDtpFS97JO0E1vMZBaS-SZPtm3hS0gnNZfMn-BfU8JAJsHK6FKbhKXtjcOSN4pk/w448-h640/xConfiture%20de%20kiwi%20au%20citron%2012.jpg" width="448" /></a></div><div><br /></div><div><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com23tag:blogger.com,1999:blog-2073039197935851635.post-92040570874239852522024-03-06T17:30:00.001+01:002024-03-06T17:30:00.240+01:00GRATIN DE POMMES À LA PAYSANNE (TUPPERWARE)<div style="text-align: left;">Envie d'un bon dessert aux pommes, simple, vite fait et pas trop riche, préparé avec des ingrédients basiques et bon marché ? Cette vieille recette Tupperware coche toutes les cases. Enfin, j'ai quand même divisé par deux la quantité de sucre préconisée et j'ai bien fait car ce gratin était largement assez sucré. J'ai même réduit le caramel, je pense à notre ligne... L'avantage de cette recette, c'est qu'on peut la faire à n'importe quelle saison puisque la pomme est un fruit disponible toute l'année.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0up0eh-ZYY8JWPQHad-Cz_6oqQwcbXe_yzROfwbNd2T4f8pbzmzLSay2hyphenhyphen59vpzoSeij7eiUCeVv1mJ_oyHyY0snhzwwebEasAOVue081hFK6X1ZEa-q2y83dcMdV4fFOTR0dVo16TSzRSauoUXEfG539Wvi1-EUCXE3qDoQyVMLFfMTZlC-vyvB4tqg/s1559/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1559" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0up0eh-ZYY8JWPQHad-Cz_6oqQwcbXe_yzROfwbNd2T4f8pbzmzLSay2hyphenhyphen59vpzoSeij7eiUCeVv1mJ_oyHyY0snhzwwebEasAOVue081hFK6X1ZEa-q2y83dcMdV4fFOTR0dVo16TSzRSauoUXEfG539Wvi1-EUCXE3qDoQyVMLFfMTZlC-vyvB4tqg/w640-h460/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Comme souvent dans les recettes de la marque, le beurre est remplacé par de l'huile. J'ai suivi la recette sur ce point, mais les réfractaires aux desserts à l'huile pourront tout à fait le remplacer par la même quantité de beurre. Par facilité, j'utilise du caramel liquide tout fait (du nappage caramel), mais évidemment, on peut faire son propre caramel, ce n'en sera que meilleur !</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTwXQIKfYP7ngLu4VyV09N7QXQUN4l-ixeo0OLmC7yqjFvJXNPk5i842eYY6poK-lYjgs4_n9A8XLmyZjagysLyBcIbzWix80ZvbBLIjXRp4dvra4Qxvgqb-wLYQhlc9k7Hk2tp3P39oEAgqUX7Ux7SqhFTd1GCXre8E2gFG8aJTeemIZxrEV_bVMLc4/s1620/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1620" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiTwXQIKfYP7ngLu4VyV09N7QXQUN4l-ixeo0OLmC7yqjFvJXNPk5i842eYY6poK-lYjgs4_n9A8XLmyZjagysLyBcIbzWix80ZvbBLIjXRp4dvra4Qxvgqb-wLYQhlc9k7Hk2tp3P39oEAgqUX7Ux7SqhFTd1GCXre8E2gFG8aJTeemIZxrEV_bVMLc4/w640-h452/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%202.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #e69138;">Ingrédients</span></b></div><div style="text-align: center;">90 g de farine</div><div style="text-align: center;">75 g de sucre</div><div style="text-align: center;">1 gros œuf</div><div style="text-align: center;">50 g d'huile (ou de beurre fondu)</div><div style="text-align: center;">5 c. à s. de caramel liquide</div><div style="text-align: center;">4 pommes à cuire</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDvEgvrgDKbPlUd-OZOmbGgFa9xjCJV8QTzcJsrDci9dmMwjQ45p4Y12EQUiv0EHNhNEWaRoXoFxHhlAuFiUs3fjVMZzAQULhTvjoLU_y5zbz-F4rTtt_mCpWHR0hrnYRJ2nAGeSiKQnmaSdXO3wCbE2vm-qYQvM1z5DEmNNa3r5oXv74yHSdcJzYphs/s1637/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="1637" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDvEgvrgDKbPlUd-OZOmbGgFa9xjCJV8QTzcJsrDci9dmMwjQ45p4Y12EQUiv0EHNhNEWaRoXoFxHhlAuFiUs3fjVMZzAQULhTvjoLU_y5zbz-F4rTtt_mCpWHR0hrnYRJ2nAGeSiKQnmaSdXO3wCbE2vm-qYQvM1z5DEmNNa3r5oXv74yHSdcJzYphs/w640-h440/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%203.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #e69138;">Préparation</span></div><div style="text-align: left;">Préchauffer le four à 180°.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dans un saladier, mélanger au fouet la farine, le sucre, l'œuf et l'huile.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiOSUjboQQmuxQPXlQg2gxVjwdd4k2DC07EgJSTaDBezkOk9OI17o_q6Jrca2SUVxE2VsDvoyxGwaKj-uB10yNJGEQMKCFCU84Du_YWWrgPmcFYxI0P4Ca1bC_aeeZLuMj3pTF4Dx1aStqfy2t4Eft-9hcLVKvZtXHpcJH_QsIQV9g-auYgcFXdYGJnE/s1347/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1347" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiOSUjboQQmuxQPXlQg2gxVjwdd4k2DC07EgJSTaDBezkOk9OI17o_q6Jrca2SUVxE2VsDvoyxGwaKj-uB10yNJGEQMKCFCU84Du_YWWrgPmcFYxI0P4Ca1bC_aeeZLuMj3pTF4Dx1aStqfy2t4Eft-9hcLVKvZtXHpcJH_QsIQV9g-auYgcFXdYGJnE/s320/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%205.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Verser le caramel au fond du plat à four.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XC5ooAnTX5GvwivvFhreRVkc0kbNCNyxKiCq36Vi_9wx9c0AofApp2tlIPAT6lO93mnIO2K-rOJDGa5TAlWkm7vABHcfvOWmkiVUy58o08wO1yiz4aYxchi9LItJmRNj2pqqt4I5l6MatE0bCPHLlxt7YNQRZxc01TN_lpSgThbC0EoPbTzxkxZsODU/s1385/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1385" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3XC5ooAnTX5GvwivvFhreRVkc0kbNCNyxKiCq36Vi_9wx9c0AofApp2tlIPAT6lO93mnIO2K-rOJDGa5TAlWkm7vABHcfvOWmkiVUy58o08wO1yiz4aYxchi9LItJmRNj2pqqt4I5l6MatE0bCPHLlxt7YNQRZxc01TN_lpSgThbC0EoPbTzxkxZsODU/s320/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%204.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Eplucher les pommes et les couper en quartiers (8 par pomme). Les disposer dans le plat, sur le caramel.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjld6TxSSQ5Oj3zTHd30sod1Fs26TJ3CGkon14ivtwJAq0qirluvWWcw3X8FoW3T63VCZLkA1LscwL9m2IQJTNqxK_c7kBdnZwCDlBHdPygf-_ObCZEpoIKlyOtvB-FbJHefRzZnFRitUXdGoLJkqJ37mzFkKawewU5he2v47UhNjN8d53LzVCDhIlI0W4/s1396/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1396" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjld6TxSSQ5Oj3zTHd30sod1Fs26TJ3CGkon14ivtwJAq0qirluvWWcw3X8FoW3T63VCZLkA1LscwL9m2IQJTNqxK_c7kBdnZwCDlBHdPygf-_ObCZEpoIKlyOtvB-FbJHefRzZnFRitUXdGoLJkqJ37mzFkKawewU5he2v47UhNjN8d53LzVCDhIlI0W4/s320/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%206.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Répartir la pâte sur les pommes à l'aide d'une spatule : c'est un peu difficile car elle est épaisse et couvre à peine les pommes.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUapbxhHfZVs7IzHnaGv6frl3v42Gkro_7Fq9FUVP9h6Z5IozJbcLwEZA34rPfepSEXYuY3iURXuX2hV1gg4Eu6_-oNkmiiB4sjiqUI3Ej_YkPAgsnSV3CSKsxLEeyu6podbS83NIoN5ELpKaX0EsBiPA1lc3094Babo6nddacr2Iedi-9nX9WHLtpPa8/s1461/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1082" data-original-width="1461" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUapbxhHfZVs7IzHnaGv6frl3v42Gkro_7Fq9FUVP9h6Z5IozJbcLwEZA34rPfepSEXYuY3iURXuX2hV1gg4Eu6_-oNkmiiB4sjiqUI3Ej_YkPAgsnSV3CSKsxLEeyu6podbS83NIoN5ELpKaX0EsBiPA1lc3094Babo6nddacr2Iedi-9nX9WHLtpPa8/s320/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%207.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Enfourner le plat pendant 35 à 40 minutes jusqu'à ce que la surface soit dorée. </div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9gvi4tXr7IpYrPtLqNLRDEIg4vHIJG-8hvlvAdlJGXtrb4ws0mCZZbFVFBiTq6gXjwtMFvsB4lA0N8_Sq82NJWuPCfahCkBkzL9cozDNKlQQUyKtfDbRC6NOOsh8hOYc6i6hSHg0Dr_N0d0ON9NYMoyHXSiRZEp_NusAvdcwPUa3j2hpw-iu1FY3iRY/s1436/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1087" data-original-width="1436" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9gvi4tXr7IpYrPtLqNLRDEIg4vHIJG-8hvlvAdlJGXtrb4ws0mCZZbFVFBiTq6gXjwtMFvsB4lA0N8_Sq82NJWuPCfahCkBkzL9cozDNKlQQUyKtfDbRC6NOOsh8hOYc6i6hSHg0Dr_N0d0ON9NYMoyHXSiRZEp_NusAvdcwPUa3j2hpw-iu1FY3iRY/s320/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%208.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Déguster tiède de préférence.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_qDv_jfDzw-YbWqMkBJjBMw9PshKTS2jln8RAfcHWc98Lt0nemcetFlTS3GEFyCpequ6O8y1yUMjo8UarCO1DIU3l7E1zokrALBExiu0JiW6VnwQxnZnC-CdH4daDA5Whum-grvXGzRuephkYA_mtgZP1J8u_vHHrHRfkhdDu5NkpF5OXuvN7s1gbd4/s1593/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1117" data-original-width="1593" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_qDv_jfDzw-YbWqMkBJjBMw9PshKTS2jln8RAfcHWc98Lt0nemcetFlTS3GEFyCpequ6O8y1yUMjo8UarCO1DIU3l7E1zokrALBExiu0JiW6VnwQxnZnC-CdH4daDA5Whum-grvXGzRuephkYA_mtgZP1J8u_vHHrHRfkhdDu5NkpF5OXuvN7s1gbd4/w640-h448/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%209.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPoMZ6ZeYCdDr1jyO0YUlKplUWwKCnqQuR9pp7JzY-FscpWfjVdgzebt0vCKnL_1CqykbB5pu2GKQ1U-DDTSi5J4a_vkV28BAr80AMliP3_t82JBNOyJ2dFMlxuX7cqCZBBtmCSvB-aw9OKQzuhrbYOOCr3RBITiUcYaQuT5cjNyABukY-sqFcmHC7_I/s1596/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1596" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPoMZ6ZeYCdDr1jyO0YUlKplUWwKCnqQuR9pp7JzY-FscpWfjVdgzebt0vCKnL_1CqykbB5pu2GKQ1U-DDTSi5J4a_vkV28BAr80AMliP3_t82JBNOyJ2dFMlxuX7cqCZBBtmCSvB-aw9OKQzuhrbYOOCr3RBITiUcYaQuT5cjNyABukY-sqFcmHC7_I/w640-h452/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqx7s9IipWL7oWtMo57YcY1mNRIdADda8BJlCNJsNHZ8DjnfgW9F71585oiK4NKET-x9DYIT4heGzODrZS29unAJAf9rCFsfmwnYD4inOpyLnHlXfQA4o7vvVe_Xg4lXJwJ5vyH1Jv_g3s1DfUSewt_JUe4N3c-O61pnQFLjwn7jEzOMT3M1re0W0ehhE/s1632/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1133" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqx7s9IipWL7oWtMo57YcY1mNRIdADda8BJlCNJsNHZ8DjnfgW9F71585oiK4NKET-x9DYIT4heGzODrZS29unAJAf9rCFsfmwnYD4inOpyLnHlXfQA4o7vvVe_Xg4lXJwJ5vyH1Jv_g3s1DfUSewt_JUe4N3c-O61pnQFLjwn7jEzOMT3M1re0W0ehhE/w444-h640/xGratin%20de%20pommes%20%C3%A0%20la%20paysanne%20Tupp%2011.jpg" width="444" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Adapté d'une recette </i>Tupperware</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><span style="background-color: white; background: white;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 128;"> !</span></div></span></div><div><i><span lang="EN-US" style="color: #666666; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri; mso-themecolor: background2; mso-themeshade: 64;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com19tag:blogger.com,1999:blog-2073039197935851635.post-74683986584250523072024-03-05T17:30:00.001+01:002024-03-05T17:30:00.238+01:00SALADE TIÈDE DE BETTERAVE, LENTILLES CORAIL ET FETA<div style="text-align: left;"><span style="text-align: justify;">C'est une ancienne recette un peu réadaptée que je vous propose ce soir. Une bonne salade de saison à base d'un légume un peu oublié et pas toujours très apprécié, ce qui est bien dommage. Car outre sa couleur profonde et magnifique, la betterave est pleine de qualités nutritionnelles. Crue, elle se conserve très longtemps. Rôtie au four avec quelques herbes, elle est absolument délicieuse. Elle est d'ailleurs l'élément principal de cette salade.</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHxOd-YE1rpfsUw7Rzfj2xD0GhRxhbEXqUS_IjKmAO2qhIkhqPuHxL9EicBzYvo5fD1u_jHFt6lLRfIq4AUDRra1bW8xOyHjmR2lNOcSkbtMsxPz2QeYabvuVaar8arL8W1wHJLQnXGvGmWo0iKPmtbPvjDKVofkI7fooYwHXWDXoF0SROyir6NQgTEo/s2702/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1919" data-original-width="2702" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHxOd-YE1rpfsUw7Rzfj2xD0GhRxhbEXqUS_IjKmAO2qhIkhqPuHxL9EicBzYvo5fD1u_jHFt6lLRfIq4AUDRra1bW8xOyHjmR2lNOcSkbtMsxPz2QeYabvuVaar8arL8W1wHJLQnXGvGmWo0iKPmtbPvjDKVofkI7fooYwHXWDXoF0SROyir6NQgTEo/w640-h454/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><span style="text-align: justify;">Retrouvez la recette de la salade tiède de betterave, lentilles corail et feta sur <i><a href="https://www.healthyjulia.com/2024/03/salade-tiede-de-betterave-lentilles.html">Healthy Julia</a></i>...</span></div><div style="text-align: left;"><span style="text-align: justify;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeVh7p6JTvLY9OKuQo831_qCTAx5N2V1iPM7BjWDnJhKmwo6eHRumfLOefnaZem6EydG97GBeB1XWOtMX_CodFpZYCFcIbl2QQyL2-cP9NzGYdBax3UQNnCbzlVGyfeYCrSOLde-Estp38PUdXlBolWePmaL_J5baseOrBJs8vGxYhsrTwyNhb0H6sqw/s2849/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1961" data-original-width="2849" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeVh7p6JTvLY9OKuQo831_qCTAx5N2V1iPM7BjWDnJhKmwo6eHRumfLOefnaZem6EydG97GBeB1XWOtMX_CodFpZYCFcIbl2QQyL2-cP9NzGYdBax3UQNnCbzlVGyfeYCrSOLde-Estp38PUdXlBolWePmaL_J5baseOrBJs8vGxYhsrTwyNhb0H6sqw/w640-h440/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1GJ1KNfM2vYI9wPVJ-wBEF3N2EE4ELTP72LfO9sMWrieC3CDDrfZYQ6vyFJ9aMkDNOIbb2cloeAT3geOOa4nIBhVx9Kem9cIXrwwaRIvBn4coljihqLy-dIgiK5gzRtEqG0iFKcuCL3bVNHl0gjAi-zaA-UpBQ9uWWkFbBcoAspCBPvsSJ1AJQdm9lQ/s2838/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2838" data-original-width="1984" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1GJ1KNfM2vYI9wPVJ-wBEF3N2EE4ELTP72LfO9sMWrieC3CDDrfZYQ6vyFJ9aMkDNOIbb2cloeAT3geOOa4nIBhVx9Kem9cIXrwwaRIvBn4coljihqLy-dIgiK5gzRtEqG0iFKcuCL3bVNHl0gjAi-zaA-UpBQ9uWWkFbBcoAspCBPvsSJ1AJQdm9lQ/w448-h640/xSalade%20de%20betterave,%20lentilles%20corail%20et%20feta%2011.jpg" width="448" /></a></div><br /><span style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></span></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com7tag:blogger.com,1999:blog-2073039197935851635.post-387065796698745892024-03-04T17:30:00.001+01:002024-03-04T17:30:00.235+01:00ONE PAN RIZ AUX CREVETTES<div style="text-align: left;">Les amateurs de riz vont adorer ce "one pan" aux faux airs de riz cantonais qui permet, en 20 minutes chrono, d'avoir dans son assiette un plat complet, nourrissant et parfumé, qui allie féculents, légumes et protéines, mais avec un minimum de matières grasses. Autrement dit un plat équilibré qui cale bien. Réalisé avec un bon <a href="https://www.bienmanger.com/1F45878_Riz_Long_Basmati_Tilda.html">riz jasmin</a>, c’est encore meilleur.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSz0RFC5LJK8l372UuhBXvyDuYbAItf9us2I-2RvHCksgmpf3d-1u2PfqH3gnmWDM8Vc8dYrULcY0yFJ8S2034yJE50azpu_H-ARzIp-xZk8Utp8OuH8B04HgEeyx_es2xp8Xa2mRktgLIWSxWybccLZADY3JyqicmvrYGwRjJetkJZiHvWbGUN49ozw/s1637/xOne%20pan%20riz%20aux%20crevettes%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="1637" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSz0RFC5LJK8l372UuhBXvyDuYbAItf9us2I-2RvHCksgmpf3d-1u2PfqH3gnmWDM8Vc8dYrULcY0yFJ8S2034yJE50azpu_H-ARzIp-xZk8Utp8OuH8B04HgEeyx_es2xp8Xa2mRktgLIWSxWybccLZADY3JyqicmvrYGwRjJetkJZiHvWbGUN49ozw/w640-h446/xOne%20pan%20riz%20aux%20crevettes%201.jpg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour un énorme gain de temps, les petits pois sont surgelés, le maïs est en boîte et les crevettes sont cuites et décortiquées. Autrement dit, le temps nécessaire à la préparation de cette recette est avant tout un temps d'assemblage. Ce qui en fait le plat idéal pour les soirs de semaine, quand on a peu de temps pour cuisiner mais l'envie de faire un bon repas réconfortant !</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHNRGrUTcD08NJkp9L1PEP3LS08n5Rtqp-D6SDbeDNhgG08czUszY3aI1DsL5cD4vgfgABrgpITKC4IHkqPYUevpK6BD_g4JIo9tXPDfF1AAnHbpJn5NbWbttf-ZK-iHcVE-16ZSfa5wpYg_ShRvKXuKfoOFxZcz6_jtb1Y4sREwqG-8cdVbB5Emuq9s/s1564/xOne%20pan%20riz%20aux%20crevettes%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1564" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHNRGrUTcD08NJkp9L1PEP3LS08n5Rtqp-D6SDbeDNhgG08czUszY3aI1DsL5cD4vgfgABrgpITKC4IHkqPYUevpK6BD_g4JIo9tXPDfF1AAnHbpJn5NbWbttf-ZK-iHcVE-16ZSfa5wpYg_ShRvKXuKfoOFxZcz6_jtb1Y4sREwqG-8cdVbB5Emuq9s/w640-h456/xOne%20pan%20riz%20aux%20crevettes%202.jpg" width="640" /></a></div></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkk0jpAXUjKBUlkzpJtqs62xu67yUqNv0fUMBnZgyYj4WJCmES5WkUzdOqaO_1yKDxmXjaBHdfW1amr0VuIm17iPCCdkN_82fUfbb324t8gyStLY5m9wlLcaXNbTKIaxT4bpCB4IkoVLCeIOFk9zOhGY-IWnlezBTK1QNRIYFcjbfMEkGIgCzmb6hFuOE/s1641/xOne%20pan%20riz%20aux%20crevettes%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1641" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkk0jpAXUjKBUlkzpJtqs62xu67yUqNv0fUMBnZgyYj4WJCmES5WkUzdOqaO_1yKDxmXjaBHdfW1amr0VuIm17iPCCdkN_82fUfbb324t8gyStLY5m9wlLcaXNbTKIaxT4bpCB4IkoVLCeIOFk9zOhGY-IWnlezBTK1QNRIYFcjbfMEkGIgCzmb6hFuOE/w640-h450/xOne%20pan%20riz%20aux%20crevettes%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #e06666;">Ingrédients (pour 4 personnes)</span></b></div><div style="text-align: center;">225 g de <a href="https://www.bienmanger.com/1F45878_Riz_Long_Basmati_Tilda.html">riz jasmin</a></div><div style="text-align: center;">250 g de petites crevettes cuites</div><div style="text-align: center;">130 g de maïs</div><div style="text-align: center;">150 g de petits pois (surgelés)</div><div style="text-align: center;">1 oignon blanc</div><div style="text-align: center;">2 c. à s. de sauce soja</div><div style="text-align: center;">2 c. à s. d'huile</div><div style="text-align: center;">350 g d'eau</div><div style="text-align: center;">50 g de mozzarella</div><div style="text-align: center;">Sel</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaryAMauqchphSYxK7owRgUnV0qp0dlfQIZHmnttkez1VbmsxmBdTdoMI9FWC5djvo5DKcFKrF3UWnZrZr6c3Ycbo5-Zd27_I33f5wALCtblqKKkCfTTGasvjsAkvwe0GCm7UNmM4vD_sgDbAYLYwE0S5_8UeoNsFNG1eDTvkhECW4PHxKScNqf7WMm-k/s1618/xOne%20pan%20riz%20aux%20crevettes%204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="1618" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaryAMauqchphSYxK7owRgUnV0qp0dlfQIZHmnttkez1VbmsxmBdTdoMI9FWC5djvo5DKcFKrF3UWnZrZr6c3Ycbo5-Zd27_I33f5wALCtblqKKkCfTTGasvjsAkvwe0GCm7UNmM4vD_sgDbAYLYwE0S5_8UeoNsFNG1eDTvkhECW4PHxKScNqf7WMm-k/w640-h444/xOne%20pan%20riz%20aux%20crevettes%204.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="color: #e06666;">Préparation</span></b></div><div style="text-align: left;">Dans une sauteuse ou une grande poêle, disposer les ingrédients : le <a href="https://www.bienmanger.com/1F45878_Riz_Long_Basmati_Tilda.html">riz jasmin</a>, les crevettes rincées et égouttées, le maïs égoutté, les petits pois et l'oignon haché. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaV252R2t7xXR1A4vD1YIjQUCF6Jz3w2UrWCN5slUuIpStTSlpwgf-G-09I_CZPvbL2PXrAkbx1bQDHcBZb2OplSP4bhyz86sYc4Hd1Op1Uh0l7zthpFw0_vIaOTgFYf7JL8wtn-7ghPBLa_lblaBwAaWvoZAeSMtFyG7xFjTAjElXaSHacPWDrF5F9o/s1573/xOne%20pan%20riz%20aux%20crevettes%205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1088" data-original-width="1573" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaV252R2t7xXR1A4vD1YIjQUCF6Jz3w2UrWCN5slUuIpStTSlpwgf-G-09I_CZPvbL2PXrAkbx1bQDHcBZb2OplSP4bhyz86sYc4Hd1Op1Uh0l7zthpFw0_vIaOTgFYf7JL8wtn-7ghPBLa_lblaBwAaWvoZAeSMtFyG7xFjTAjElXaSHacPWDrF5F9o/w400-h276/xOne%20pan%20riz%20aux%20crevettes%205.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Verser l'huile, assaisonner de sauce soja et ajouter l'eau. Mélanger.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnRWOoonSthOa_8wD3jBnzQpxg0jewW807RvNZq0k0inA_5mo5iV7emKV9JuZzuBRYzkGfSJVldm0bRsONF4s6048T-kwZ-6SQYgM-iwp8lx_3gsZ8YlxXGZLqDw-lAfJUyby5UNtwUzhGtQtQ1hWGv8es2DjGAPpvjbcwJ0MN4jXxxBT8752wDSwAKw/s1631/xOne%20pan%20riz%20aux%20crevettes%206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1631" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnRWOoonSthOa_8wD3jBnzQpxg0jewW807RvNZq0k0inA_5mo5iV7emKV9JuZzuBRYzkGfSJVldm0bRsONF4s6048T-kwZ-6SQYgM-iwp8lx_3gsZ8YlxXGZLqDw-lAfJUyby5UNtwUzhGtQtQ1hWGv8es2DjGAPpvjbcwJ0MN4jXxxBT8752wDSwAKw/s320/xOne%20pan%20riz%20aux%20crevettes%206.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Porter à ébullition et cuire à feu moyen pendant 10 à 12 minutes, tout en remuant régulièrement. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYx2fcDgjl4yhfe1duUiBGql8CH75ju8yp9YMe5Tb_LX4kbYDoUKXrDtsMUCj2FHd8MPKp0Y1yR7AgyJAS7oEwaqZQHwhxXmROJkjCXu2aTh5eJipy10DVIr8PBu00RaOoZgCqZO6H6T5hY6W4CunyT0D2T4-JwDaNfOvAHPqQ8Wl7sLvSmuuDuYApazQ/s1544/xOne%20pan%20riz%20aux%20crevettes%207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1109" data-original-width="1544" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYx2fcDgjl4yhfe1duUiBGql8CH75ju8yp9YMe5Tb_LX4kbYDoUKXrDtsMUCj2FHd8MPKp0Y1yR7AgyJAS7oEwaqZQHwhxXmROJkjCXu2aTh5eJipy10DVIr8PBu00RaOoZgCqZO6H6T5hY6W4CunyT0D2T4-JwDaNfOvAHPqQ8Wl7sLvSmuuDuYApazQ/s320/xOne%20pan%20riz%20aux%20crevettes%207.jpg" width="320" /></a></div><br /></div><div style="text-align: left;">Dès que le riz est cuit, stopper la cuisson.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKXWxplxQDphrfxrDM25kLosOpP5ZyCosDvt2zpbswcey8lOrXrfbjap3jR0j_ewvB_6BJROYR3o-pZFyi9czueI5p8JL2lYAPftda99-dhyphenhyphen0UPqtRM1cLKV8xEnaRH77-En57GKzyQ40aBPJ3NcUf3ePJmUmoxCjpisagEeqevtb0UBT1Ya8xnZnWnE/s1531/xOne%20pan%20riz%20aux%20crevettes%208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1531" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKXWxplxQDphrfxrDM25kLosOpP5ZyCosDvt2zpbswcey8lOrXrfbjap3jR0j_ewvB_6BJROYR3o-pZFyi9czueI5p8JL2lYAPftda99-dhyphenhyphen0UPqtRM1cLKV8xEnaRH77-En57GKzyQ40aBPJ3NcUf3ePJmUmoxCjpisagEeqevtb0UBT1Ya8xnZnWnE/s320/xOne%20pan%20riz%20aux%20crevettes%208.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Parsemer la mozzarella sur le plat.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iKflAv-LNuEHfnxhM0kigPsCsA0xaCME4-t69Ispw8JC6MaTXQ6hgp36c_oHFlGt9sbm-C48XOCQmBKVd3DF5b0EL7v-45CumQHkzOTdSUSiF7bxt_Dib_zEYUksp591lrbhbsTiPild6FEwJ8pbC1dnM8W_FeJL1gLRQYuieaBt7cmZevCPnhUlWcY/s1627/xOne%20pan%20riz%20aux%20crevettes%209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1627" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iKflAv-LNuEHfnxhM0kigPsCsA0xaCME4-t69Ispw8JC6MaTXQ6hgp36c_oHFlGt9sbm-C48XOCQmBKVd3DF5b0EL7v-45CumQHkzOTdSUSiF7bxt_Dib_zEYUksp591lrbhbsTiPild6FEwJ8pbC1dnM8W_FeJL1gLRQYuieaBt7cmZevCPnhUlWcY/s320/xOne%20pan%20riz%20aux%20crevettes%209.jpg" width="320" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Couvrir et laisser le fromage fondre pendant 5 minutes. Le plat est prêt à être dégusté.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-fxAWOWnQcZN6MgW74SRuTxmUf70hJJfqglogtNgLFd6-LMiukzHbIcK4P3C0iShNsP5uH2mG7rjnxmtodCRyB_7GHDWE6FsyEjTg7b4irkQvw6Zmf5mgCOwe_gaCjm4rVUpscPgskz3T8liiJ2hgV1ECs00vhT7oPRTq8_H77SXETSGELcd8rbxeUY/s1634/xOne%20pan%20riz%20aux%20crevettes%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="1634" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-fxAWOWnQcZN6MgW74SRuTxmUf70hJJfqglogtNgLFd6-LMiukzHbIcK4P3C0iShNsP5uH2mG7rjnxmtodCRyB_7GHDWE6FsyEjTg7b4irkQvw6Zmf5mgCOwe_gaCjm4rVUpscPgskz3T8liiJ2hgV1ECs00vhT7oPRTq8_H77SXETSGELcd8rbxeUY/w640-h444/xOne%20pan%20riz%20aux%20crevettes%2010.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLiENT9zrewxnmnWZv4PPQs6aPEFpOc70SfnmRzrDpp5TQnPwLzgeQS1H84M6d_4htATG5AZ0RJBhyB0vC6INLkOTVEvVBotoQpsRjkzZSEBkxfsX3QmtAWdKIrAi6flLTI-kPPvJiSbBgdToqJa95lMfoiSxpOk-YYzrgiHcnDO6kwTdJXfgoD7rGC8/s1654/xOne%20pan%20riz%20aux%20crevettes%2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1654" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLiENT9zrewxnmnWZv4PPQs6aPEFpOc70SfnmRzrDpp5TQnPwLzgeQS1H84M6d_4htATG5AZ0RJBhyB0vC6INLkOTVEvVBotoQpsRjkzZSEBkxfsX3QmtAWdKIrAi6flLTI-kPPvJiSbBgdToqJa95lMfoiSxpOk-YYzrgiHcnDO6kwTdJXfgoD7rGC8/w640-h436/xOne%20pan%20riz%20aux%20crevettes%2011.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eqSVz7veaxaRzIS3eB0gDTPRbzHn-pEXMMUiZZmVsiHJamLrC8qCVihlUXUs4spYPjharYHo3Wx-tJP5XX-y44zydL0nmffRfI19EI18-aQDuzxKvHCu1ZJyu19oNCPKxXTlGsEGvGKy2diQBqdfyw2SKHsNsBupDZSGorOxSoP0vJlcDfMRjNHECzI/s1606/xOne%20pan%20riz%20aux%20crevettes%2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1606" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eqSVz7veaxaRzIS3eB0gDTPRbzHn-pEXMMUiZZmVsiHJamLrC8qCVihlUXUs4spYPjharYHo3Wx-tJP5XX-y44zydL0nmffRfI19EI18-aQDuzxKvHCu1ZJyu19oNCPKxXTlGsEGvGKy2diQBqdfyw2SKHsNsBupDZSGorOxSoP0vJlcDfMRjNHECzI/w460-h640/xOne%20pan%20riz%20aux%20crevettes%2012.jpg" width="460" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Recette réalisée en partenariat avec <a href="http://BienManger.com">BienManger.com</a>. Merci à Manon.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq60Q3ZJl4iazZevyYOTiDZrTBdlonNdFi7xkVoxHAvoXrQbd1WyVERGTXFxjgYV2sxxu585AJjIZ2Zu8m_PEhRTrUS_xNTAH9D4y5aDgoQ4skxAUmHlB8QV1hPbN5CWVChqwxh2PYCpH0xdQMaAPmvmV41YHTH-r7_gnOJw3uqkb2AHxzi8heym87T8/s375/logo-enteteFR.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="93" data-original-width="375" height="79" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigq60Q3ZJl4iazZevyYOTiDZrTBdlonNdFi7xkVoxHAvoXrQbd1WyVERGTXFxjgYV2sxxu585AJjIZ2Zu8m_PEhRTrUS_xNTAH9D4y5aDgoQ4skxAUmHlB8QV1hPbN5CWVChqwxh2PYCpH0xdQMaAPmvmV41YHTH-r7_gnOJw3uqkb2AHxzi8heym87T8/s320/logo-enteteFR.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="background-color: white;"><span style="color: #666666; font-family: inherit;"><a href="https://www.bienmanger.com/1F45878_Riz_Long_Basmati_Tilda.html" style="text-decoration-line: none;">Le riz long grain jasmin Royal Thai Rice</a> : </span></div><div style="background-color: white;"><span style="color: #666666; font-family: inherit;">Cultivé en Asie et plus particulièrement en Thaïlande, ce riz naturellement parfumé est appelé "jasmin" en raison de sa blanche tunique. C'est dans les rizières thaïes qu'il développera ses arômes floraux, aussi délicats que ceux du jasmin. Et lors de la cuisson, ce sont des notes florales qui s'en dégagent et qui lui permettent de se distinguer des autres variétés de riz.</span></div><div style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 14.3px;"><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnHkwiA5KXWpVaP6xZfXMKhjYoHeEolJvRqsmvZEhFny_abywAUq0wey4znm-YVqfsw1LYEt3HmI4FOrscjPixcwG1IU4TJ3jAddRGbsAePet7dUbFFAuBuDegs-ieKKy9S5UbgO698KjMXMq5H47xiC-Wsi31_n65amapyqA21HrpQ-gZd8ZeXMvlO0/s1321/xPartenariat%20BienManger%202.jpg" style="color: #007cbb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1119" data-original-width="1321" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAnHkwiA5KXWpVaP6xZfXMKhjYoHeEolJvRqsmvZEhFny_abywAUq0wey4znm-YVqfsw1LYEt3HmI4FOrscjPixcwG1IU4TJ3jAddRGbsAePet7dUbFFAuBuDegs-ieKKy9S5UbgO698KjMXMq5H47xiC-Wsi31_n65amapyqA21HrpQ-gZd8ZeXMvlO0/w320-h271/xPartenariat%20BienManger%202.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(221, 221, 221); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div></span></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div style="margin-bottom: 0.0001pt;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com17tag:blogger.com,1999:blog-2073039197935851635.post-87033083528660749942024-03-03T17:30:00.001+01:002024-03-03T17:30:00.121+01:00PAIN AU PETIT-LAIT<div style="text-align: left;"><div style="text-align: justify;">Je suis un peu perplexe quant au nom à donner à ce pain. Il a des allures de pain de mie, mais côté saveur, on a plutôt l'impression de manger du pain. Alors disons qu'il s'agit d'un pain moelleux, qui pourra cocher les deux cases ! Le fait de le préparer dans un moule à cake participe peut-être aussi à cette confusion. Mais peu importe, le résultat est top !</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOGyhfRIlRoaORcE5ND-wZy8h2DFHDpMGkkXHLGTp6exYBnHg-LWRcdXYoNIRXkbxFaWlzYrsBWTjHQ6BVjWPgspmEagvdDDN4SgE1NvVEJ4BL3Pz51GrT-b1ByIuWDnuyP9owGOgXDHQJx7urKy_2diGD7PjrcbtdL0Aab-kWJeuJgmkobPgMK9QkDc/s1588/xPain%20au%20petit-lait%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1588" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOGyhfRIlRoaORcE5ND-wZy8h2DFHDpMGkkXHLGTp6exYBnHg-LWRcdXYoNIRXkbxFaWlzYrsBWTjHQ6BVjWPgspmEagvdDDN4SgE1NvVEJ4BL3Pz51GrT-b1ByIuWDnuyP9owGOgXDHQJx7urKy_2diGD7PjrcbtdL0Aab-kWJeuJgmkobPgMK9QkDc/w640-h440/xPain%20au%20petit-lait%201.jpg" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: justify;">Retrouvez la recette du pain au petit-lait au <a href="http://recettes.de/thermomix">Thermomix</a> sur <i><a href="https://www.healthyjulia.com/2024/03/pain-au-petit-lait.html">Healthy Julia</a></i>...</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZVykhFtHDt1SsCaI9uSHiGsnxTz0fLTd2-k-nvWbu_e98VJaL2WVz9uifsHYzSWGYasBFGp5GHb6-yps-gz-MmCAA-3oOciDmpiiRNesGyXxuLuFXEU02wFYAFwyWP6aV9uQJfuHqfdvg5mS1uDCmPVMiLVrq-VILYvk58EQwGY3LSMHmj30J64KreQ/s1641/xPain%20au%20petit-lait%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1641" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZVykhFtHDt1SsCaI9uSHiGsnxTz0fLTd2-k-nvWbu_e98VJaL2WVz9uifsHYzSWGYasBFGp5GHb6-yps-gz-MmCAA-3oOciDmpiiRNesGyXxuLuFXEU02wFYAFwyWP6aV9uQJfuHqfdvg5mS1uDCmPVMiLVrq-VILYvk58EQwGY3LSMHmj30J64KreQ/w640-h446/xPain%20au%20petit-lait%203.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKHZa7BfiPjZGNDRJ-hNSidA3tDknb-qwGcHeX7H5-Rfk5jtJhLqWUysoesTUQCX8KDqR_fFRxWMeqgHfnkBUgyRSNbHCXfMmiWroUBY0Cl0WxvMFZ-uPu4I5a86wEZEyrAQxZE5-jkkY3yKKNr8UoCe6xr2LRBaBMvCN6_XoS_qjYTt4AHPDPL41WeY/s1602/xPain%20au%20petit-lait%2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1602" data-original-width="1143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgKHZa7BfiPjZGNDRJ-hNSidA3tDknb-qwGcHeX7H5-Rfk5jtJhLqWUysoesTUQCX8KDqR_fFRxWMeqgHfnkBUgyRSNbHCXfMmiWroUBY0Cl0WxvMFZ-uPu4I5a86wEZEyrAQxZE5-jkkY3yKKNr8UoCe6xr2LRBaBMvCN6_XoS_qjYTt4AHPDPL41WeY/w456-h640/xPain%20au%20petit-lait%2013.jpg" width="456" /></a></div><br /><div style="text-align: justify;"><div style="margin-bottom: 0.0001pt; text-align: left;"><span class="MsoHyperlink"><b><a href="https://cookingjulia.blogspot.com/2022/11/plus-dabonnement-ni-de-newsletter-sur.html">Plus de newsletter ni d’abonnement sur le blog</a></b></span><span style="color: #767171;"> ? Pour ne manquer aucune recette, enregistrez mon blog dans vos favoris et suivez-moi sur </span><span class="MsoHyperlink"><b><a href="https://www.instagram.com/cookingjulia/">Instagram</a></b></span><span style="color: #767171;"> et </span><span class="MsoHyperlink"><b><a href="https://www.facebook.com/CookingJulia/">Facebook</a></b></span><span style="color: #767171;"> !<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; text-align: left;"><i><span style="color: #767171;">© Cooking Julia 2024</span></i></div></div></div>Cooking Juliahttp://www.blogger.com/profile/13902095378954271853noreply@blogger.com6