tag:blogger.com,1999:blog-25203321180814716092023-12-05T00:44:41.176+01:00LA CUISINE DE L'ARGONNAISClub culinaire de l'association VVV -Via les Vertes Voyes- 51800 Ste Ménehould, dit "Oncl'Ikou"Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-2520332118081471609.post-81678565188295753832023-12-04T22:35:00.000+01:002023-12-04T22:35:06.866+01:00Gâteau aux poires<p> <span style="color: #783f04; font-family: arial;">Pour un goûter gourmand; facile à réaliser et rapide à préparer !</span></p><p style="text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Ingrédients</b></span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCcupa48W6mb5RowFy3zUE5LLeOwNa-1-WnDwJ656yAeXsA9huBnmyq0vc3IjP9lJWYSKtOykI-Vq5tfDaOm3f2u7S-zK8sLpgVYdIZcDVlbhFeiH75Y8XwbfgUPvEpj7fhpYFHbr5Tqa8kAR9fr2hWV7a-7HR_ellbYAO5OvWhXgAmanBqNB2Z5hnw/s550/G%C3%A2teau%20aux%20poires%20(1)_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCcupa48W6mb5RowFy3zUE5LLeOwNa-1-WnDwJ656yAeXsA9huBnmyq0vc3IjP9lJWYSKtOykI-Vq5tfDaOm3f2u7S-zK8sLpgVYdIZcDVlbhFeiH75Y8XwbfgUPvEpj7fhpYFHbr5Tqa8kAR9fr2hWV7a-7HR_ellbYAO5OvWhXgAmanBqNB2Z5hnw/w200-h200/G%C3%A2teau%20aux%20poires%20(1)_bg.jpg" width="200" /></a></div><span style="color: #783f04; font-family: arial;">100 g de farine</span></li><li><span style="color: #783f04; font-family: arial;">4 </span><span style="color: #783f04; font-family: arial;">œufs</span></li><li><span style="color: #783f04; font-family: arial;">30 cl de lait</span></li><li><span style="color: #783f04; font-family: arial;">100 g de sucre</span></li><li><span style="color: #783f04; font-family: arial;">1 pincée de sel</span></li><li><span style="color: #783f04; font-family: arial;">4 belles poires</span></li></ul><div><br /></div><div><br /></div><div><br /><span style="color: #783f04; font-family: arial;"><br /></span></div><p></p><p style="text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Préparation et cuisson</b></span></p><p style="text-align: left;"></p><ol style="text-align: left;"><li><span style="color: #783f04; font-family: arial;">Mélanger les œufs entiers avec le sucre. Ajouter petit à petit la farine et le sel. Délayer avec le lait jusqu'à obtention d'une pâte lisse.</span></li><li><span style="color: #783f04; font-family: arial;">Beurrer un moule à manqué de 25/27 cm de diamètre.</span></li><li><span style="color: #783f04; font-family: arial;">Eplucher les poires, les couper en deux, en ôter le cœur et les disposer face bombée vers le haut en étoile dans le moule.</span></li><li><span style="color: #783f04; font-family: arial;">Napper avec la pate et enfourner dans le four préchauffé à 160° pendant 40 minutes environ. Le gâteau doit être bien gonflé et doré.</span></li><li><span style="color: #783f04; font-family: arial;">Laisser refroidir avant de déguster.</span></li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_Tavj1kdxo6Qa9iRQTNJbgpIzYz41tFuHZgqqxnUkPfZlvTu9gzN4oHGelOp_A1NsmlQzARydQtT-rg211HAyxP7f3En6VqNvEgWYXKuk866qb2V3G1z8uAVIrl9wczcyLEmibft1Tbd1HN934voUMID6-IRV6sFg7tDKQtKC1n80xZ7F3J0t5WIYg/s550/pr%C3%A9paration_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_Tavj1kdxo6Qa9iRQTNJbgpIzYz41tFuHZgqqxnUkPfZlvTu9gzN4oHGelOp_A1NsmlQzARydQtT-rg211HAyxP7f3En6VqNvEgWYXKuk866qb2V3G1z8uAVIrl9wczcyLEmibft1Tbd1HN934voUMID6-IRV6sFg7tDKQtKC1n80xZ7F3J0t5WIYg/s16000/pr%C3%A9paration_bg.jpg" /></a></div><span style="color: #783f04; font-family: arial;"><div><span style="color: #783f04; font-family: arial;"><br /></span></div>Se mange tiède ou froid.</span></div><p style="text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Suggestions</b></span></p><p><span style="color: #783f04; font-family: arial;">En fonction des saisons, j'utilise des pommes, des abricots (dans ce cas, j'ajoute un peu de sucre); c'est sympa aussi avec des pruneaux.</span></p><p><span style="color: #783f04; font-family: arial;">C'est possible également avec des fruits au sirop qu'il conviendra d'égoutter.</span></p><p><span style="color: #783f04; font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcbLeNVD1unRBnKZShtPldzNTihvk4So6z6jImsJBKDCPr9GMAwla6AQkfQBjgt9rTaH6OZLLbDU-UXGAm5J9R22Cxt2DqF2Bjid-9qXwTe5EcHaDIliNPCzQwQT79b8BxAcxhmLKO65gq2GnMFNmTaKmg0VeOh09ABtftsR2wYDRGqW5xeUBd_B7rA/s550/G%C3%A2teau%20aux%20poires%20(5)_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjcbLeNVD1unRBnKZShtPldzNTihvk4So6z6jImsJBKDCPr9GMAwla6AQkfQBjgt9rTaH6OZLLbDU-UXGAm5J9R22Cxt2DqF2Bjid-9qXwTe5EcHaDIliNPCzQwQT79b8BxAcxhmLKO65gq2GnMFNmTaKmg0VeOh09ABtftsR2wYDRGqW5xeUBd_B7rA/s320/G%C3%A2teau%20aux%20poires%20(5)_bg.jpg" width="320" /></a></span></div><p><span style="color: #783f04; font-family: arial;"><span style="color: #783f04; font-family: arial;"><br /></span></span></p><span style="color: #783f04; font-family: arial;">Autre variante, utiliser des ramequins individuels !</span><p></p><p><span style="color: #783f04; font-family: arial;"><br /></span></p><p><span style="color: #783f04; font-family: arial;"><i>Proposition de Marie-France Gilbert</i></span></p><p><br /><span style="color: #783f04; font-family: arial;"><br /></span></p>Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-27535002516215745712023-03-10T19:59:00.000+01:002023-03-27T19:59:21.784+02:00Gratin d'hiver<p><span style="color: #783f04; font-family: arial;">Quand les frimas sont là, voici un plat coloré qui accompagne avec bonheur un rôti de votre choix!</span></p><p style="text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Ingrédients</b></span></p><p><span style="color: #783f04; font-family: arial;">Prévoir de bons légumes de saison :</span></p><p></p><span style="color: #783f04; font-family: arial;"><ul style="text-align: left;"><li><span style="color: #783f04; font-family: arial;">850 g de butternut,</span></li><li><span style="color: #783f04; font-family: arial;">700 g de patate douce,</span></li><li><span style="color: #783f04; font-family: arial;">600 g de pomme de terre,</span></li><li><span style="color: #783f04; font-family: arial;">1 oignon, </span><span style="color: #783f04; font-family: arial;">2 gousses d'ail (ou ail en poudre),</span></li><li><span style="color: #783f04; font-family: arial;">sel, poivre, noix de muscade en poudre, laurier,</span></li><li><span style="color: #783f04; font-family: arial;">50 cl de crème entière liquide,</span></li><li><span style="color: #783f04; font-family: arial;">25 cl de lait.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuTrl17RuozmQ5iKx9De7bmgY4fMsYEuPGDoKWOlQFn6BaxM8bJY7MvhBRjDEwoGAuKmRPOVE433LiUvQUgAndP1W8F2HiX8scr9O-UJqxOecKSh25hyonmHIjLNGpsvEqHhIwIJj82sDhfZbjnyx4LYzHNbqyy1rtZ5HTu9EOPCKgdCFIH3D2bRr6g/s550/ingr%C3%A9dients_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="184" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuTrl17RuozmQ5iKx9De7bmgY4fMsYEuPGDoKWOlQFn6BaxM8bJY7MvhBRjDEwoGAuKmRPOVE433LiUvQUgAndP1W8F2HiX8scr9O-UJqxOecKSh25hyonmHIjLNGpsvEqHhIwIJj82sDhfZbjnyx4LYzHNbqyy1rtZ5HTu9EOPCKgdCFIH3D2bRr6g/s16000/ingr%C3%A9dients_bg.jpg" /></a></div><div><br /></div></span><div><span style="color: #783f04; font-family: arial;"><p style="color: black; font-family: "Times New Roman"; text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Préparation</b></span></p><p></p><ol style="text-align: left;"><li>Eplucher, laver et sécher les légumes.</li><li>Les trancher finement (au robot, c'est idéal); ne pas les laver de nouveau.</li><li>Beurrer généreusement un plat à gratin assez haut et disposer les tranches par catégorie en les superposant.</li><li>Saler, poivrer, noix de muscade, ail et feuilles de laurier entre chaque couche.</li><li>Faire bouillir la crème avec le lait et verser de suite sur les légumes; finir par sel, poivre, etc..</li></ol><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG8Z4gWXQblFgl7bd8Y-At5Ou0CLONeG7iKUOcCUK326Nrgpv-PGsrfHFGKvF_KV7w6CkyBh3ObmJmq0gxWFj99bIBjZPgHL_AdsxZ-sHfEjiNmfUTfPC2bH_sNCp22ZoWi2IihfidD1CClY-A3aE0Tuoa0HaDcQvRE3XUXufjHmuY_to_ARG6_gnNQ/s550/Pr%C3%A9paration_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="184" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG8Z4gWXQblFgl7bd8Y-At5Ou0CLONeG7iKUOcCUK326Nrgpv-PGsrfHFGKvF_KV7w6CkyBh3ObmJmq0gxWFj99bIBjZPgHL_AdsxZ-sHfEjiNmfUTfPC2bH_sNCp22ZoWi2IihfidD1CClY-A3aE0Tuoa0HaDcQvRE3XUXufjHmuY_to_ARG6_gnNQ/s16000/Pr%C3%A9paration_bg.jpg" /></a></div><br /></div><p></p><p style="color: black; font-family: "Times New Roman"; text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Cuisson</b></span></p><p style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: arial;">1 h 30 à 160° chaleur normale (à surveiller en fin de cuisson!).</span></p><p style="color: black; font-family: "Times New Roman";"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguymM0Dvcb3yIQw_8ucalwiBdVJZKJ8-1tagWHObWTVwxQK-JbXzf6NJBCaCxspa6zEKNgRkShxG6Leo3L2_H1_hv7ZmXau96hDpXC68daQeqndVPdS51a4y2Tlwn2XCudH4rTealDh0HWQuG22YgXLntRAfywidXaatuHh-8M1_uasyL5oZ9_tsm-dw/s550/Gratin%20d'hiver%20(6)_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguymM0Dvcb3yIQw_8ucalwiBdVJZKJ8-1tagWHObWTVwxQK-JbXzf6NJBCaCxspa6zEKNgRkShxG6Leo3L2_H1_hv7ZmXau96hDpXC68daQeqndVPdS51a4y2Tlwn2XCudH4rTealDh0HWQuG22YgXLntRAfywidXaatuHh-8M1_uasyL5oZ9_tsm-dw/w400-h268/Gratin%20d'hiver%20(6)_bg.jpg" width="400" /></a></div><br /><p></p><p style="color: black; font-family: "Times New Roman"; text-align: center;"><span style="color: #783f04; font-family: arial;"><b>Astuce</b></span></p><p style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: arial;">De mon côté, je prépare des portions individuelles que je congèle.</span></p><p style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: arial;"><br /></span></p><p style="color: black; font-family: "Times New Roman";"><span style="color: #783f04; font-family: arial;"><i>Une proposition de Marie-France Gilbert</i></span></p><p style="color: black; font-family: "Times New Roman";"><br /></p></span><br /></div><p></p>Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-55845809824796608202021-01-23T09:07:00.001+01:002021-01-23T09:07:45.342+01:00Tarte aux fruits secs<p> </p><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;">Je profite
de cette période calme à tout point de vue pour me replonger </span><span style="font-family: arial;">dans les
recettes de ma mère et faire un classement pour la nouvelle génération de </span><span style="font-family: arial;">la famille.</span></span></p><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHFN2tirYAtIBfaARXsJ0-iWmJmk7xPVzJ_NmVHJpybujuzB2lFAeMC_GDztHqYVeWCIuaQIp04ngjnOR4jF5rvYMXMDumhTYwrlPjgMRF9ArzAcd_STb54WLH0aSLCYc_ZQLnqAOUR3I/s550/10b_bg.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="431" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHFN2tirYAtIBfaARXsJ0-iWmJmk7xPVzJ_NmVHJpybujuzB2lFAeMC_GDztHqYVeWCIuaQIp04ngjnOR4jF5rvYMXMDumhTYwrlPjgMRF9ArzAcd_STb54WLH0aSLCYc_ZQLnqAOUR3I/s320/10b_bg.jpg" width="320" /></a></span></div><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;">Je suis tombée sur cette recette de tarte aux fruits secs, bien de
saison, qui </span><span style="font-family: arial;">a fait
remonter en moi de bons souvenirs gustatifs. </span><span style="font-family: arial;">Je viens de
la faire et l'ai savourée un après-midi avec des amis .</span></span></p><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;"><br /></span></span></p><span style="color: #783f04;">
</span><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;">Bien que la
tarte soit prévue pour 8 (j'estime, maman ne l'avait pas précisé), à 3
nous en avons mangé la moitié. Chacun est reparti </span><span style="font-family: arial;">avec un
morceau. De toute façon, elle est aussi bonne (voire meilleure à mon goût) le
lendemain car </span><span style="font-family: arial;">la saveur
des fruits ressort plus.</span></span></p><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;"><br /></span></span></p><span style="color: #783f04;">
</span><p style="margin: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;">Je joins les
photos même si j'avoue ne pas être assez </span><span style="font-family: arial;">pro pour ce type de cliché . Il est vrai aussi que lorsque </span><span style="font-family: arial;">tu es seule
à la maison au moment où tu fais la recette, ce n'est pas évident
d'être à la fois au four et au moulin, si je puis dire.</span></span></p><span style="color: #990000;">
</span><p style="margin: 0cm;"><br /></p><p style="margin: 0cm;"><span face=""Arial",sans-serif"><br /></span></p><p style="margin: 0cm;"></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"><b>Ingrédients</b></span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">- 1 tourtière de 26 cm<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">- Pour la pâte sablée :</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"> 250 g de farine – 1 œuf – 60 g de sucre – 1 pincée de sel – 125 g de beurre mou
– </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"><o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbi_tjbcLiI-z4wC_8HoBCFwvKvg2C3Ejg600MRHC4gucI-cAM-MFe-5IIFeGZS0f2CXIo0BV4cVtqVMt2QmmA0-WTTn7BfYEwKxKDdNeK65fWzb3Ak8i0mymz41ewFvIw7KLBWuh7psh/s550/Ingr%25C3%25A9dinets_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="207" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbi_tjbcLiI-z4wC_8HoBCFwvKvg2C3Ejg600MRHC4gucI-cAM-MFe-5IIFeGZS0f2CXIo0BV4cVtqVMt2QmmA0-WTTn7BfYEwKxKDdNeK65fWzb3Ak8i0mymz41ewFvIw7KLBWuh7psh/s16000/Ingr%25C3%25A9dinets_bg.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><br /></span></div><p><span style="color: #660000;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;">- Pour la garniture :</span></span></span></p><p><span style="color: #660000;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"> 100 g de raisins secs – 150 g de dattes – 150 g de figues sèches – 50 g
d’amandes effilées –</span></span></span></p><p><span style="color: #660000;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"> 200 g de crème fraîche (ou 4 grosses cuillères) – 3 œufs –
50 g de sucre –</span></span></span></p><p><span style="color: #660000;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"> une pincée de sel</span>.</span></span></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"><b>Préparation et cuisson</b></span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Pour faire la pâte : délayez l’œuf avec le sucre et le
sel – </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Mettre la farine dans un saladier, faire un puits au centre et y verser
le mélange précédent et le beurre fondu non liquide. </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Mélanger le tout à la
main, sans trop travailler. Laisser reposer quelques heures au frais. </span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"><o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5rXgN1h7pazl2jystMuNKp5zWKdERApPT9WeWq7s249bAo9uZx2oZ-Zh1C7odkhF_o_ONC4I3pQQrtSL2Cu7EqCQMU0WGoLChtZvMLJCaCeBmkfysi3F7vEloynLf7ZgVpBjcrc6u9Rd/s550/P%25C3%25A2te_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="139" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5rXgN1h7pazl2jystMuNKp5zWKdERApPT9WeWq7s249bAo9uZx2oZ-Zh1C7odkhF_o_ONC4I3pQQrtSL2Cu7EqCQMU0WGoLChtZvMLJCaCeBmkfysi3F7vEloynLf7ZgVpBjcrc6u9Rd/s16000/P%25C3%25A2te_bg.jpg" /></a></span></div><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial; font-size: 12pt;"><br /></span></p>Garnir le moule à tarte
avec la pâte sablée (faite la veille ou quelques heures avant)</span></span><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Disposer dessus :
les raisins secs, les dattes dénoyautées coupées en morceaux,</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"> les figues coupées
en morceaux et les amandes effilées.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"><o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #783f04;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMdCzQcRuGoQ2plGWA_Md6wrOk10nlRB9MjhPDJxPMwjqAQoVDcOEHR2_c-t0lAo6rSs9ogwm2nUWh4pctez9W-pyKNkfZTe2SPSE4M8wz6rv_uum3LlfDj1rzGG8qr2exeY7TAXnBxGk/s550/Cuisson_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="139" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMdCzQcRuGoQ2plGWA_Md6wrOk10nlRB9MjhPDJxPMwjqAQoVDcOEHR2_c-t0lAo6rSs9ogwm2nUWh4pctez9W-pyKNkfZTe2SPSE4M8wz6rv_uum3LlfDj1rzGG8qr2exeY7TAXnBxGk/s16000/Cuisson_bg.jpg" /></a></span></div><p><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"> </span></span></p><p><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Battre la crème fraîche
avec le sucre, le sel et les œufs.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial;">Verser cette
préparation sur les fruits et cuire à four moyen 5 /6 <span face=""Arial",sans-serif" style="font-size: 12pt;">( Th de 150 ° +) selon les
fours .</span><span face="Arial, sans-serif" style="font-size: 12pt;"> </span></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Si lors de la cuisson
la pâte se soulève, piquer avec un
couteau la boursouflure sinon la pâte ne serait pas cuite dessous à cet
endroit. <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;">Surveiller la cuisson.</span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial; font-size: 12pt;"><span style="color: #783f04;"><b>Remarques et suggestions </b></span><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuZv2OCHxLxC3TWxYfpJoFCb1SpRa64dF_NczDqrrHhUg9IUs4t9zByRpdLkNIqeOlRchYeYgmqm4YRkw_Iy-wRHNW3uQhEeOICfttDN5SKiHCQjezKow5-31jx2FNyII9MpyPhLi1fk1/s550/9b_bg.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="550" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPuZv2OCHxLxC3TWxYfpJoFCb1SpRa64dF_NczDqrrHhUg9IUs4t9zByRpdLkNIqeOlRchYeYgmqm4YRkw_Iy-wRHNW3uQhEeOICfttDN5SKiHCQjezKow5-31jx2FNyII9MpyPhLi1fk1/w200-h150/9b_bg.jpg" width="200" /></a></div><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Cette tarte peut être faite la veille sans problème (avec
sa pâte sablée et ses fruits secs) : le goût des fruits ressort plus.<o:p></o:p></span></span><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><br /><span style="font-family: arial; font-size: 12pt;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;">Convient bien pour un goûter d’hiver</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #783f04;"><span style="font-family: arial; font-size: 12pt;"><br /></span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt;"><span style="color: #783f04;"><i><span style="font-family: arial;">Recette proposée par Odile </span></i></span><o:p></o:p></span></p><span face=""Arial",sans-serif"></span><p></p>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-58560809616257075772020-11-16T10:11:00.001+01:002020-11-16T10:11:33.174+01:00Le gâteau aux abricots d'Annie<p><span style="color: #b45f06; font-family: arial; font-size: 12pt; text-indent: 0cm;"><i><b>Ce gâteau délicieux est très
facile à réaliser. Je l’ai goûté chez une amie, Annie, très bonne pâtissière.</b></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #b45f06; font-family: arial; font-size: 12pt; text-indent: 0cm;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVY3-Hoy7NyQf9rkT3rsKYEVN9XDk8fe6NEtjEv_vtkGAIoYkJbd3Gq0jeCp7gG0oVUqEgY88INYD5VdeOGDsDpDwcgh7IDSBJcyDdvA8I8Juz_6VF4xTZ_XgeYGmx5SH-GjpTx0Zw0oX7/s550/8-1+%252810%2529_bg.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="310" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVY3-Hoy7NyQf9rkT3rsKYEVN9XDk8fe6NEtjEv_vtkGAIoYkJbd3Gq0jeCp7gG0oVUqEgY88INYD5VdeOGDsDpDwcgh7IDSBJcyDdvA8I8Juz_6VF4xTZ_XgeYGmx5SH-GjpTx0Zw0oX7/s320/8-1+%252810%2529_bg.jpg" width="320" /></a></b></i></span></div><p></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><i><b>Il est moelleux et peut se
faire toute l’année, se congèle sans perdre ses qualités ; en avoir un au
congélateur peut donc être intéressant pour une visite inattendue.<o:p></o:p></b></i></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"><i><b>Sa simplicité de réalisation
peut permettre de le faire avec des enfants, une bonne occupation gourmande pour
un mercredi ou des vacances.<br /></b></i></span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: center; text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><b><u>Ingrédients</u></b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 1 grosse boîte d’abricots
au sirop<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRryL1znnNTSdc7ax2TvF4kxPx6JhBZubN8Y_z1eqsWS4_-uRMNBsto30v-u1LmH_I49XS4kUT8pwNSv5TeqzKohGGp6KfPhEEuj2Aggwe1RgJ3ozTDkoMi_3PBzr_Y6Dj0xtz2ZMAQ6t/s550/1-1+%25281%2529_bg.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRryL1znnNTSdc7ax2TvF4kxPx6JhBZubN8Y_z1eqsWS4_-uRMNBsto30v-u1LmH_I49XS4kUT8pwNSv5TeqzKohGGp6KfPhEEuj2Aggwe1RgJ3ozTDkoMi_3PBzr_Y6Dj0xtz2ZMAQ6t/s320/1-1+%25281%2529_bg.jpg" width="320" /></a></div><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 140 g de farine<o:p></o:p></span></span><p></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 160 g de sucre en poudre<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 15 cl d’huile<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 3 œufs<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - ½ sachet de levure<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - 1 paquet de sucre vanillé<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: left; text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"> - 1 moule à manqué diamètre
25/27 cm</span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: center; text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"><b><u>Préparation et cuisson</u></b></span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> * Egoutter les abricots.</span></span></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> * Mélanger la farine avec la levure. Creuser une fontaine. Ajouter le sucre puis les 3 œufs battus et l’huile.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> * Bien mélanger progressivement le tout et
verser dans le moule beurré.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> * Disposer les abricots sur
le gâteau,<span style="mso-spacerun: yes;"> </span>côté bombé sur la pâte.
Saupoudrez le tout de sucre vanillé.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz6Og56Beu2YcRmKUQvC8FbIAN7RhszJbTek51OdYAvYZco5fY4rLncQp-iVM5k5-F0vg-JJd1j69Lg7ECqBX9vWoajxzvxLQ6XfjoXd-qivXaF4IuTl4nR6pSpAA2NIQbB8NLTmKiPgF/s550/Pr%25C3%25A9pa_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="139" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKz6Og56Beu2YcRmKUQvC8FbIAN7RhszJbTek51OdYAvYZco5fY4rLncQp-iVM5k5-F0vg-JJd1j69Lg7ECqBX9vWoajxzvxLQ6XfjoXd-qivXaF4IuTl4nR6pSpAA2NIQbB8NLTmKiPgF/s16000/Pr%25C3%25A9pa_bg.jpg" /></a></span></span></div><p></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> * Cuire à four moyen 30 à 40
mn environ et t</span></span><span style="color: #b45f06; font-family: arial; font-size: 12pt; text-indent: 0cm;">empérature 160° /180 ° (th 5/6 selon les
fours)</span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"> * Démouler et laisser tiédir
sur une grille.</span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: center; text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><b><u>Suggestion et commentaires</u></b><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;">Je glace le gâteau au
pinceau avec un <span style="mso-spacerun: yes;"> </span>peu de gelée de pommes chauffée
pour donner du brillant aux abricots. J’utilise de la gelée de pommes maison
car j’en ai toujours en stock (Argonne oblige!) mais une autre gelée<span style="mso-spacerun: yes;"> </span>ferait aussi bien l’affaire.<span style="mso-spacerun: yes;"> </span></span></span></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><span style="mso-spacerun: yes;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUIuVVYcYpCGEwthKWMGy0YT7CHZT9NVE9nHmKHlsFJ2nkdpKyAp-qFXCUPIIy-xHzcajCaVyd57yqyCwOHlHyGeFJewixTWc9lUrLutVqxkKVuy2Mor0PJ3M9yHL83lE1RmHH5cwZdg6/s550/6-1+%25287%2529_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUIuVVYcYpCGEwthKWMGy0YT7CHZT9NVE9nHmKHlsFJ2nkdpKyAp-qFXCUPIIy-xHzcajCaVyd57yqyCwOHlHyGeFJewixTWc9lUrLutVqxkKVuy2Mor0PJ3M9yHL83lE1RmHH5cwZdg6/s320/6-1+%25287%2529_bg.jpg" width="320" /></a></span></span></span></div><p></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;">Par goût d’innovation,<span style="mso-spacerun: yes;"> </span>Annie m’a dit avoir fait des essais : <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - remplacer les abricots au
sirop par des abricots frais : cela retire du moelleux au gâteau. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;"> - remplacer les abricots au
sirop par des demi-pêches au sirop, le gâteau manque de saveur.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06; font-family: arial;">Conclusion : ce
gâteau est parfait ainsi. L’essayer…. c’est l’adopter. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;">Bonne dégustation !</span></span></span></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"><br /></span></span></span></p><p class="MsoNormal" style="text-indent: 0cm;"><span face=""Arial",sans-serif" style="font-size: 12pt; mso-ansi-language: FR;"><span style="color: #b45f06;"><span style="font-family: arial;"><i><b>Recette proposée par Odile</b></i></span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-indent: 0cm;"><span style="font-size: 14pt; mso-ansi-language: FR;"><o:p><span style="color: #b45f06;"> </span></o:p></span></p>Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-13014633932750669092020-06-26T09:24:00.000+02:002020-06-26T09:24:01.968+02:00La Tarte Eugénie<div style="clear: both; color: black; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPFnD4yqswuud9sif6iu3DMQHfzeM0HMcln0ibCwYORQVVCjTvw6BQ83bKxkEpnU158V8g7y_QSHcJ5kRe7Cp9j5brDyiTkoMIddNhpUgGF-YVPysMIcEUCfwDwobt1khH3YIYhGVKyYp/s1600/IMG_20200514_180213b_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<div>
</div>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i> Retrouvée par Menou sous deux formes différentes, dans les cahiers de sa maman Charlotte, la Tarte Eugénie lui a laissé un excellent souvenir des goûters de son enfance.</i></b></span></span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><i>Version de base manuscrite</i></span></div>
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</span> <span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Elle est écrite sous une forme très succincte et permet de faire de la pâtisserie sans dosages super précis. Ça marche bien au "pif", mon meilleur outil. Mais là, je suis handicapée car chez moi, ça ne fait référence à aucun souvenir gustatif.</i></b></span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i> Et je galère un peu pour trouver la bonne consistance de la pâte à tarte, qui ressemble à une pâte à gâteau qui doit être plus coulante qu'une pâte à tarte…</i></b></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Ouf !... La galère se termine.</i></b></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Charlotte avait aussi confié sa recette, un peu plus explicitement, à Christine l'excellente amie de Menou. Et elle s'est mise aux fourneaux pour notre plaisir.</i></b></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i> Merci à toi.</i></b></span><br />
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingrédients</b></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 6 c à s de farine bien pleines</span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1/2 paquet de levure alsacienne</span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 œuf</span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 4 à 5 c à s d'huile</span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 c à s de sucre en poudre</span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 pincée de sel</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPDVDT6xnI-MCYJ3oGa69E6_TwSEm1VkGQPogcW76IkGl-gmAdTSpxYFOqydoyCLCL6sDVI_8hlP6suKJ14FRJIaPM8q1Jgud-ZHZvxvc81Fx9klJSTVFgk7WXxwNrxa2zfwabqUT5qmv/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPDVDT6xnI-MCYJ3oGa69E6_TwSEm1VkGQPogcW76IkGl-gmAdTSpxYFOqydoyCLCL6sDVI_8hlP6suKJ14FRJIaPM8q1Jgud-ZHZvxvc81Fx9klJSTVFgk7WXxwNrxa2zfwabqUT5qmv/s400/Ingr%25C3%25A9dients.jpg" width="400" /></a></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Mélanger le tout jusqu'à obtenir une pâte molle, " coulante"<span style="color: #0b5394;">.</span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;"> <span style="color: #b45f06;">Au besoin, ajouter</span> quelques cuillers de lait ou d'eau. </span></span></span></span><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;"> </span></span></span></span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Verser dans une tourtière de 22 cm; fariner la main , étaler et insister sur les bords.</span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Découper <span style="color: #0b5394;">3 ou 4 pommes</span> en lamelles et les empiler bien serrées (ou sur deux couches).</span></span></span><br />
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Dans le même bol, préparer<b> la sauce</b> avec</span></span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #cc0000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 2 œufs entiers, </span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 40 g de beurre fondu, </span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 3 cuillers rases de sucre + sucre vanillé.</span></span></span></span><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPQDSOFNQRS5cnHX6f-7QgMYFIUSSgMzlF8UoXasUlVMEhomrioOX3yiq-IeUWP36QE_pUJMAYWv14bEKcP1HLFKs-wpHmHf5F6V0AsYCNxA7WcdAbS_cj1DSvXA8A_-awfh5KS9Wo1r1/s1600/Pr%25C3%25A9pa2_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPQDSOFNQRS5cnHX6f-7QgMYFIUSSgMzlF8UoXasUlVMEhomrioOX3yiq-IeUWP36QE_pUJMAYWv14bEKcP1HLFKs-wpHmHf5F6V0AsYCNxA7WcdAbS_cj1DSvXA8A_-awfh5KS9Wo1r1/s400/Pr%25C3%25A9pa2_bg.jpg" width="400" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #008050;"> </span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* Mélanger le tout et verser sur les pommes</span></span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Saupoudrer d'</span></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">une pincée de cannelle</span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2q4PVVmyETbWAgvw6PgtjkSLdwGKGV6pqOgdwHiCC4CJCDFFbQObh5ZFF4u8Sq92FWWV4vRZJRrE1ztGtPs6CKkfFtqiHQTp5x3dtHGos-yrz8mF6s8dVcPttEim6FdaQdnwbGdvjGms/s1600/tarte20_05_0025a_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Cuisson</b></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b00000; font-family: "quot";"></span><br /></span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mettre au four entre 150° et 180° (selon le four), pendant 30 à 35 mn.</span></span></span></span></div>
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ur9r4Nd2dVkoFOGL3eOn4AljUIjok142BfhLF_ao7advPVp_go3VHmlvDb7QshN4QEqY-I1fCHO4MtjdJmeVK-hchfj04AWRY1Qcty81Xct6d6hyXp3cAfu2hvslLADLGlNvirU90Rx4/s1600/IMG_20200514_173937b_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ur9r4Nd2dVkoFOGL3eOn4AljUIjok142BfhLF_ao7advPVp_go3VHmlvDb7QshN4QEqY-I1fCHO4MtjdJmeVK-hchfj04AWRY1Qcty81Xct6d6hyXp3cAfu2hvslLADLGlNvirU90Rx4/s200/IMG_20200514_173937b_bg.jpg" width="200" /></a></span></span></div>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Après la cuisson, asperger de </span></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;">rhum ou d'eau de vie.</span></span></span></span></span><br />
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHrZsrEPHCUKla9-CdxZWW9iNUCc0DXWlB2Il3-3BaH9N1MU5F-uEazElCnPoJR80PpzTJLXBc0gyhrQbudeE4T-r20X9Ud_sWtTkfmF-NAAaDzzZROKqUPN9E2CufqQV10I4sEr23YcJ/s1600/tarte20_05_0025a_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="367" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHrZsrEPHCUKla9-CdxZWW9iNUCc0DXWlB2Il3-3BaH9N1MU5F-uEazElCnPoJR80PpzTJLXBc0gyhrQbudeE4T-r20X9Ud_sWtTkfmF-NAAaDzzZROKqUPN9E2CufqQV10I4sEr23YcJ/s320/tarte20_05_0025a_bg.jpg" width="213" /></a></span></span></div>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;"> </span></span></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"> Variantes</span></span></span></b></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"></span><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Les pommes peuvent être remplacées par des fruits au sirop, bien égouttés (boîte ou conserve maison) :</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"> - Poires avec une garniture de chocolat fondu chaud,</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"> - Pêches ou abricots avec une gelée de groseilles fondue.</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"></span><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Et en version salée, garnir avec des lardons, du jambon etc...</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Plein de bons tests en perspective.</span></span></span></span></span></span><br />
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrRHKw4IpHcG4g_E60k6rxYVzFDfvap5ZICd6Pch9VNuPLeRsQRSTqaZxbrYatBWMtI-a6P2I5lMcu0aSN4iyRV2UXwxagXPbbPGbsUImSZ7KzrbUaEM8V26JKLD4NaHzgGxYZShReKY2/s1600/IMG_20200514_174013b_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="550" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrRHKw4IpHcG4g_E60k6rxYVzFDfvap5ZICd6Pch9VNuPLeRsQRSTqaZxbrYatBWMtI-a6P2I5lMcu0aSN4iyRV2UXwxagXPbbPGbsUImSZ7KzrbUaEM8V26JKLD4NaHzgGxYZShReKY2/s400/IMG_20200514_174013b_bg.jpg" width="400" /></a></span></span></div>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"></span><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;"><span style="color: #b45f06;"> <b> Commentaires </b></span></span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"></span><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Cette tarte semble porter d'autres prénoms, marqueurs de la transmission du savoir-faire. On devrait peut-être la baptiser Tarte Christine?</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><br /></span></span></span></span>
<span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Personnellement, je fais mon sucre vanillé, en récupérant les gousses utilisées. Soit je les mets directement dans ma boîte à sucre, soit une fois sèches, je les mixe finement et je les incorpore au sucre dans la boîte.</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"></span><br /></span></span>
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Marie-Madeleine a testé la recette avec de la cassonade. A renouveler.</span></span></span></span></span></span><br />
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<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">Les températures de four et les temps de cuisson sont variables, comme d'habitude, </span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;">pour moi chaleur tournante 160° et 35 mn.</span></span></span></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><br /></span></span></span></span>
<span style="color: #b45f06;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><i><br /></i></span></span></span></span>
<span style="color: #b45f06;"><span style="color: #274e13;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06;"><i>Photos de Christine, complétées par celles de Maximilien prises lors d'essais précédents.</i></span></span></span></span><b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #0b5394;"><br /></span></span></span></b></span></span></span><br />
<span style="color: #0b5394; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com3tag:blogger.com,1999:blog-2520332118081471609.post-62713096387197647782020-04-11T16:57:00.001+02:002020-04-11T17:58:42.785+02:00Le Kouglof vu par une champenoise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNf8tg0hByD-Y_9nXNFys6GNyPQzqWVqhR2G_BfZHhrJdTzVB1Cve0rCnZuG0M3yiJSWPrCPqbcpSltvYAnOtZQP237Nx539xxeEYVD3hGT1abMbOTZODBLcrqX6SPiQ3GHSDQQSYV5Gc/s1600/6_v2_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNf8tg0hByD-Y_9nXNFys6GNyPQzqWVqhR2G_BfZHhrJdTzVB1Cve0rCnZuG0M3yiJSWPrCPqbcpSltvYAnOtZQP237Nx539xxeEYVD3hGT1abMbOTZODBLcrqX6SPiQ3GHSDQQSYV5Gc/s320/6_v2_bg.jpg" width="320" /></a><b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Encore une recette alsacienne, au goût incomparable, pleine de tradition familiale du samedi, à déguster le dimanche et qui sort un peu de ses frontières.</span></b><br />
<b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">La difficulté pour moi a été de trouver un intitulé qui ne froisse personne.</span></b><br />
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<b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Après plusieurs essais à partir de diverses publications Internet et d'un écrit d'une autre Maryvonne, originaire de Nancy et qui fait partie de mon réseau, je vous transmets celle que je pâtisse régulièrement.</span></b><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Matériel</b></span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Un moule à Kouglof, en acier de préférence.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingrédients</b></span></div>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b></b><br /></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 500 g de farine</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 œufs</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 60 g de sucre</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 pincées de sel</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 25 cl de lait</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 180 g de beurre</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 100 g de raisins secs (ici sultanisés)</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 50 g d'amandes effilées</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 20 g de levure de boulanger fraîche (ici, 10 g de déshydratée Vahiné traditionnelle)</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - kirsch</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - sucre glace</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Déroulement - préparation</b></span></div>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b></b><br /></span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">La veille, mettre les raisins à macérer dans le kirsch.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Le levain</u></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u></u><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * réhydrater la levure : sur 1 cm de lait tiède, disperser la levure, attendre 1/4 heure puis mélanger délicatement.</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * dans un saladier moyen, mettre 3 cuillères de farine, 1 cuillère de sucre, une pincée de sel et délayer avec du lait; ajouter la levure réhydratée.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCx4dOoJiM96cOnygB_prernkYvCs7F0F6JCVSV7ZQjgv7SRpK-wj6zW2468mrFHTRy32U0YlN3-kgn55Lj0T_1IU1X_LOduxD2u8CMyhztDvzcJX4LJpxm-q3-84yrUzCzipGuh9Ohyphenhyphenk/s1600/Levain_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="276" data-original-width="550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCx4dOoJiM96cOnygB_prernkYvCs7F0F6JCVSV7ZQjgv7SRpK-wj6zW2468mrFHTRy32U0YlN3-kgn55Lj0T_1IU1X_LOduxD2u8CMyhztDvzcJX4LJpxm-q3-84yrUzCzipGuh9Ohyphenhyphenk/s400/Levain_bg.jpg" width="400" /></a></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * déposer le saladier dans une endroit tiède; le levain double de volume en 1 à 2 h.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>La pâte</u></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u></u><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * dans un grand saladier, déposer la farine, tournez-la en incorporant les restes de sucre, de sel, de lait et les œufs légèrement battus, le beurre ramolli, le levain.</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Malaxer longuement; relever, soulever la pâte pour l'aérer afin qu'elle colle moins aux mains.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Fariner légèrement la pâte, la recouvrir d'un torchon propre et déposer dans un endroit tiède pour qu'elle gonfle en 2 à 3 h.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRZbrOOnxCLlTQ9pPRrfQsMltwnneiwhuT1DOD5-7ri8H13vjsoPSggkb3tYoWL7kJ9YT5y3Cf4lEkAs6vd0m7IzSBXUJK5kGxRUvpQ6GZsq6smgrikQ9StHCBLS44NSnoWCSbHHfuD8W/s1600/moule_bg.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="550" data-original-width="276" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRZbrOOnxCLlTQ9pPRrfQsMltwnneiwhuT1DOD5-7ri8H13vjsoPSggkb3tYoWL7kJ9YT5y3Cf4lEkAs6vd0m7IzSBXUJK5kGxRUvpQ6GZsq6smgrikQ9StHCBLS44NSnoWCSbHHfuD8W/s400/moule_bg.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRZbrOOnxCLlTQ9pPRrfQsMltwnneiwhuT1DOD5-7ri8H13vjsoPSggkb3tYoWL7kJ9YT5y3Cf4lEkAs6vd0m7IzSBXUJK5kGxRUvpQ6GZsq6smgrikQ9StHCBLS44NSnoWCSbHHfuD8W/s1600/moule_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Le moule</u><b style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b><i style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></i><u style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></u><sub style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 13.26px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sub><sup style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 13.26px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sup><strike style="-webkit-text-stroke-width: 0px; color: #b45f06; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: line-through; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></strike></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Beurrer l'intérieur du moule et déposer les amandes dans les cannelures</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Reprendre la pâte en y incorporant les raisins et la dépose dans le moule; elle doit en remplir la moitié.</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Laisser de nouveau la pâte gonfler et déborder un peu : 1 h 30 minimum</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>La cuisson</u></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u></u><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Préchauffer le four, le porter à 180°</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Déposer le moule dans le four chaud et cuire 45 mn environ</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Sortir et laisser refroidir</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Dégustation</b></span></div>
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b></b><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbe_dAsSakl3psU07L4TRvasYRcAk2KBgjtMN8jbwIhMncQkVTadM0e-WeVCiRABQvVMB_Yf1NnmSz00KR8NQAVu2XF-GzGTLvWe7c4NvFN_PSs7Xj9KTpJj6b-f2YmfnLdNXQONS_vfF/s1600/5_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbe_dAsSakl3psU07L4TRvasYRcAk2KBgjtMN8jbwIhMncQkVTadM0e-WeVCiRABQvVMB_Yf1NnmSz00KR8NQAVu2XF-GzGTLvWe7c4NvFN_PSs7Xj9KTpJj6b-f2YmfnLdNXQONS_vfF/s200/5_bg.jpg" width="200" /></a><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Démouler, saupoudrer de sucre glace et vous pouvez déguster.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le moule se nettoie à sec de préférence.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Recette proposée par Maryvonne</i></span><br />
<span style="color: #008050; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><i></i><br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-17835200441973815042020-04-05T14:08:00.001+02:002020-04-10T10:41:38.823+02:00Couronne de boulettes de Bussy au coulis de tomates<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Dans un commentaire, on me demande d'autres recettes de boulettes de Bussy.</b></span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Marie- Madeleine a retrouvé un dépliant que je vais vous scanner.</b></span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>La recette sera sans photos, pas encore testée par nos soins ( manque d'approvisionnement) mais elle semble venir d'un cuisinier de Chalons en Champagne.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBJjbxpPTaCEan-tbz82lwtZ-hwjT8Z5775feIPQrKOkyQAmNb84mSJCZ-AQBespBbACXpMv0UoYUBsEMUcbaiaIAScTOp5eNzwR3Bi0sovKJjpqwTwitWYHstZkhTAdz_yRglk4qFxvB/s1600/boulette_v2_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="751" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBJjbxpPTaCEan-tbz82lwtZ-hwjT8Z5775feIPQrKOkyQAmNb84mSJCZ-AQBespBbACXpMv0UoYUBsEMUcbaiaIAScTOp5eNzwR3Bi0sovKJjpqwTwitWYHstZkhTAdz_yRglk4qFxvB/s1600/boulette_v2_bg.jpg" /></a></div>
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<span style="color: #38761d;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Ce dépliant dit aussi</u> : </span></span></div>
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<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Un légume gourmet, un légume gourmand, à préparer de mille manières</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* en rémoulade</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* en gratin</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* en légumes sautés</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* en légumes farcis</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">* en amuse-bouche d'apéritif</span><br />
<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pour régaler familles et amis.</span><br />
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<span style="color: #38761d; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Déjà publié : le <a href="https://clubculinaire-vvv.blogspot.com/2015/12/gratin-de-boulettes-de-bussy.html" target="_blank">gratin de boulettes de Bussy</a>.</i></span>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-80768588502419357592020-03-27T14:08:00.000+01:002020-03-27T18:46:38.504+01:00Tarte au fromage blanc<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Recette transmise par Menou, accompagnée de cette intro:</span></i></b><br />
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<b><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Charlotte, ma mère, confectionnait très souvent cette tarte
qui est plus proche d'un gâteau que d'une "galette" aux fruits.</span></i></b><br />
<b><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"> Elle
en tenait la recette d'une logeuse </span></i><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">alsacienne</span></i><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">, connue au début de son mariage et
chez qui mes parents revenaient plus tard, pour nos vacances en famille. </span></i></b><br />
<b><i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">"Recette", pas vraiment puisqu'elle l'avait réduite à la seule liste
des ingrédients, griffonnée sur un morceau de papier : 1 kg farine, 5 œufs... sans en donner la confection.</span></i></b><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b></b><i></i><br /></span>
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b><i>Et puis
récemment, en feuilletant le magazine "<a href="https://www.leblogdici.fr/la-tarte-au-fromage-blanc/" target="_blank">Esprit d'ici</a>" (lien), j'ai retrouvé
mon dessert favori. </i></b></span><br />
<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b><i>Il y en avait la photo exacte (empreinte grille et
sucre glace compris !), les mêmes ingrédients au gramme près ainsi que la
méthode pour réaliser cette tarte aux saveurs douces et fraîches.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCdvcbiMnlcj9vcRGSjyIkqMjq4910kilMAyKufnlvxRi_Rx9h7UniwkHLqRWxifHyxzmSi-NfIY2vpwVN5MY0V2ALKrStfCDFnstsa0GvaGNaOzuE5xhw7ql8HuZn1-YbMk2YILHwbCM/s1600/tartfrom20_03_0040_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCdvcbiMnlcj9vcRGSjyIkqMjq4910kilMAyKufnlvxRi_Rx9h7UniwkHLqRWxifHyxzmSi-NfIY2vpwVN5MY0V2ALKrStfCDFnstsa0GvaGNaOzuE5xhw7ql8HuZn1-YbMk2YILHwbCM/s320/tartfrom20_03_0040_bg.jpg" width="320" /></a></div>
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<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Préparation : 40 mn; cuisson : 40 mn (plutôt de 50 mn à 1 h selon le four…).</span></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Moule à manqué de 26 cm de diamètre</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Ingrédients</u></b></span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour 8 à 12 personnes</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboxegXbfNCFgGPumoTWSLqjMUBDkkyuxFCDNrJpP02chygAvVlAwgMfvD4Mf_ElevZsYTThQgrH0Pi0wDEkPf5w34t3gzUYi60bqiEc4pQghu64z2bkbUcsldLGbjgiKXewKUQsPCW5sr/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #b45f06;"></span><br /></a></div>
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<span style="background-color: white; display: inline; float: none; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjLlC9nvNZt7ek3b1XPqNvBRJG27x_hNwC-qmsecK0S_U3G5CytUNazL3hHk9dV8CtfH0Fba_QYLPisDZlEWYzB5254oF3wTuWiRHOjGd3NVSdFuTvcWHg-rk0gLmQZxcHqEIz8BhWpi-/s1600/tartfrom20_03_0004_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b></b><i></i><sub></sub><sup></sup><strike></strike><span style="color: #b45f06;"></span><br /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMUNr8V_1NHq5obVzwR_wI1_UQfVfBlFwK1Mx2zHIL0rx7YM7q59ID_ASgR18ZFA2Cp4MAEkC3XhE7tHP1avOH3XWPGFX737e8IZ5elGKJFgkzcSdyIIbqbZLwZB037OntElDg8Wix4ZV/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #b45f06;"><img border="0" data-original-height="751" data-original-width="550" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHMUNr8V_1NHq5obVzwR_wI1_UQfVfBlFwK1Mx2zHIL0rx7YM7q59ID_ASgR18ZFA2Cp4MAEkC3XhE7tHP1avOH3XWPGFX737e8IZ5elGKJFgkzcSdyIIbqbZLwZB037OntElDg8Wix4ZV/s320/ingr%25C3%25A9dients_bg.jpg" width="234" /></span></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"><b><span style="color: #b45f06;"><i> </i><i><u>Pour la garniture</u></i></span></b></span></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 1 kg</span><span style="font-size: 11.5pt;"> de f<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">romage blanc à 40%</span></span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="font-size: 11.5pt;"><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;"></span></span></span></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 10 cl</span><span style="font-size: 11.5pt;"> de c<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">rème fraîche liquide<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEP6y1W2lzyw767weNSpqz_uEJWYpK8Rhl1uVHwfEwtBca8BbMDD1GePGhwqo2hyphenhyphenJEkCtsucJl2NdUkfkRZcOhwddZb_5VCbF6cCSLJN0MjURryfmaW1XZdjyFRVTOrO2sGADcvfSPviN/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEP6y1W2lzyw767weNSpqz_uEJWYpK8Rhl1uVHwfEwtBca8BbMDD1GePGhwqo2hyphenhyphenJEkCtsucJl2NdUkfkRZcOhwddZb_5VCbF6cCSLJN0MjURryfmaW1XZdjyFRVTOrO2sGADcvfSPviN/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b style="font-family: "quot"; font-size: 15.33px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b><i style="font-family: "quot"; font-size: 15.33px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></i><u style="font-family: "quot"; font-size: 15.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></u><sub style="font-family: "quot"; font-size: 12.73px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sub><sup style="font-family: "quot"; font-size: 12.73px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></sup><strike style="font-family: "quot"; font-size: 15.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: line-through; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></strike></span></span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 70 g</span><span style="font-size: 11.5pt;"> de f<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">arine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboxegXbfNCFgGPumoTWSLqjMUBDkkyuxFCDNrJpP02chygAvVlAwgMfvD4Mf_ElevZsYTThQgrH0Pi0wDEkPf5w34t3gzUYi60bqiEc4pQghu64z2bkbUcsldLGbjgiKXewKUQsPCW5sr/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 15.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboxegXbfNCFgGPumoTWSLqjMUBDkkyuxFCDNrJpP02chygAvVlAwgMfvD4Mf_ElevZsYTThQgrH0Pi0wDEkPf5w34t3gzUYi60bqiEc4pQghu64z2bkbUcsldLGbjgiKXewKUQsPCW5sr/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 15.33px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a></span></span></span></span></span><br />
<span style="border: none 1.0pt; color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"> - 5 œufs</span><span style="font-size: 11.5pt;"></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 170 g</span><span style="font-size: 11.5pt;"> de s<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">ucre (100g+70g)</span></span></span></span></span><br />
<span style="border: none 1.0pt; color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"> - 2 sachets de sucre vanillé</span><br />
<span style="border: none 1.0pt; color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"> - Un peu de sucre glace pour la présentation</span><br />
<span style="border: none 1.0pt; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"><span style="color: #b45f06;"></span><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboxegXbfNCFgGPumoTWSLqjMUBDkkyuxFCDNrJpP02chygAvVlAwgMfvD4Mf_ElevZsYTThQgrH0Pi0wDEkPf5w34t3gzUYi60bqiEc4pQghu64z2bkbUcsldLGbjgiKXewKUQsPCW5sr/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="color: #b45f06;"><span style="border: none 1.0pt; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"><br /></span>
<b><span style="border: none 1.0pt; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"><i><u>Pour la pâte</u></i></span></b></span><br />
<span style="color: #b45f06;"><span style="border: none 1.0pt; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"><i><u></u><br /></i></span><span style="border: none 1.0pt; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"><i> </i></span></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;">- 250 g de farine de Type 45</span></span></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 125 g</span><span style="font-size: 11.5pt;"> de b<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">eurre extra-fin ou de Baratte</span></span></span></span></span><br />
<span style="border: none 1.0pt; color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"> - 1 œuf</span><span style="font-size: 11.5pt;"></span><br />
<span style="border: none 1.0pt; color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; padding: 0cm;"> - Un peu d’eau</span><span style="font-size: 11.5pt;"></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #e69138;"><span style="color: #b45f06;"><span style="border: none 1.0pt; font-size: 11.5pt; padding: 0cm;"> - 3 g</span><span style="font-size: 11.5pt;"> de s<span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0cm; padding: 0cm;">el</span></span></span></span></span><br />
<span style="color: #b45f06;"></span><br />
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<div style="text-align: center;">
<span style="color: #e69138;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u><b>Les phases techniques</b></u></span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB_z9TCVUCVJlymgXfWUDgFp9V5V5xIrEl7hXDoetA1NQ1EAYflt31awKHp2B9XblH8zvQJCnTtujUqhBSz3j9aZgOxU1nmCQJxsnlNKgAbz4amLG2z4ho0WgtD-Xl_2n_HrwOc6PZ_rv/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #b00000;"></span><span style="color: #b45f06;"></span><br /></a><span style="background-color: white; display: inline; float: none; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><u></u><span style="color: #b45f06;"></span><br /></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><i> La pâte</i></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><i></i><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Pour confectionner la pâte ,
mélanger le beurre (125 g) coupé en petits morceaux,</span></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> la farine (250 g) et le sel (3 g). Émietter
l’ensemble.</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboxegXbfNCFgGPumoTWSLqjMUBDkkyuxFCDNrJpP02chygAvVlAwgMfvD4Mf_ElevZsYTThQgrH0Pi0wDEkPf5w34t3gzUYi60bqiEc4pQghu64z2bkbUcsldLGbjgiKXewKUQsPCW5sr/s1600/ingr%25C3%25A9dients_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><span style="color: #b45f06;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_VeO0ShCcu_AWKI4rDQWj-gWTr3QOUJ2UjyL8EKIs1ohzLDlS0o2s0_bsKonMgHcmxJj6-G-lzKVXSacjBQDy7bS_n68KRm_1lY3MFtXepyomnyrzmo0WfH6mUCvleLCaVRLX6-YS6YC/s1600/tartfrom20_03_0006_bg.jpg" imageanchor="1" style="clear: right; float: right; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #b45f06;"><img border="0" data-original-height="367" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_VeO0ShCcu_AWKI4rDQWj-gWTr3QOUJ2UjyL8EKIs1ohzLDlS0o2s0_bsKonMgHcmxJj6-G-lzKVXSacjBQDy7bS_n68KRm_1lY3MFtXepyomnyrzmo0WfH6mUCvleLCaVRLX6-YS6YC/s200/tartfrom20_03_0006_bg.jpg" width="200" /></span></a><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Ajouter l’œuf et l’eau (environ 5 cl)
et travailler rapidement la pâte à la main jusqu’à obtenir une pâte molle.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Rassembler la pâte sous la forme d’une
boule grossière, l'entourer d’un film transparent et la laisser reposer 30 minutes au réfrigérateur.</span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Etaler la pâte sur 3/4 mm d'épaisseur et la disposer dans le
moule à manqué à bord haut. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Si nécessaire, effectuer soigneusement les soudures de raccords et couper les excédents de pâte.</span></span><br />
<span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8bJNtU7tvZCpekiEl82oOFvEZUnO16sGOShcnrU-eVwa_V2v4MvBzmDmdQHx3dp-JMxV7jLn2tSplGfTCWeQmXGAHCdCWYwANj7e5OeXM3LTpyaLAAq_jhcXZBjtoaerK7wstrSdzJgz/s1600/p%25C3%25A2te_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8bJNtU7tvZCpekiEl82oOFvEZUnO16sGOShcnrU-eVwa_V2v4MvBzmDmdQHx3dp-JMxV7jLn2tSplGfTCWeQmXGAHCdCWYwANj7e5OeXM3LTpyaLAAq_jhcXZBjtoaerK7wstrSdzJgz/s1600/p%25C3%25A2te_bg.jpg" /></span></a></div>
<span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span><span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">* Remettre le plat au frais</span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><i><u>La garniture</u></i></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><i></i><u></u><span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Séparer les blancs des jaunes d’œufs
(5) et réserver.</span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Mélanger le fromage blanc (1 kg), la
crème liquide(10 cl), une partie du sucre (100 gr), le sucre vanillé (2) et la farine (70 gr).</span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Ajouter les jaunes d’œufs (5) à la
garniture et bien battre le tout.</span><br />
<span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4keeC_pcilKcPS61HUIJUjlX1U5gwffmAXsYZhqQ-9FlkdN4avhbMpI_pNtKsLfr0LJ_Y-ZSDrc_RL0agNLru73pUJLcfpblrWv0HHmy-v01Eizovj20-TPuvcmjd4hNzYP7HHy7suOq/s1600/oeufneige_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4keeC_pcilKcPS61HUIJUjlX1U5gwffmAXsYZhqQ-9FlkdN4avhbMpI_pNtKsLfr0LJ_Y-ZSDrc_RL0agNLru73pUJLcfpblrWv0HHmy-v01Eizovj20-TPuvcmjd4hNzYP7HHy7suOq/s400/oeufneige_bg.jpg" width="400" /></a></div>
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<span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">* Monter les blancs d’œufs (5) en neige
ferme.</span><span style="font-size: 11.5pt;"> </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Veiller à ne pas commencer le fouettage
trop vivement.</span></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> Lorsque les blancs présentent une certaine tenue, ajouter le
reste du sucre (70 g) et continuer à fouetter quelques instants.</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> Le sucre
assure la tenue de la mousse.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByZ922dP9wGLxDssGlhyphenhyphengg9PKG9VrFe3bmOvw_oXJCpSoOsailLeQmQXI3ZFGNrdTgEO2FgYeRzPhm9xH_fHTk71xSE6JxEG6qIehDWiBxsMsFufzj3-SvJdiXdd7HJOoAasosSSA299n/s1600/ganiture_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06;"><img border="0" data-original-height="185" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByZ922dP9wGLxDssGlhyphenhyphengg9PKG9VrFe3bmOvw_oXJCpSoOsailLeQmQXI3ZFGNrdTgEO2FgYeRzPhm9xH_fHTk71xSE6JxEG6qIehDWiBxsMsFufzj3-SvJdiXdd7HJOoAasosSSA299n/s400/ganiture_bg.jpg" width="400" /></span></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><span style="color: #b45f06;"></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Incorporer les blancs en neige à la
garniture en évitant de « casser » les blancs.</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> </span></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> Pour cela, utiliser
une spatule et appliquer un mouvement de bas en haut en évitant de remuer le
mélange.</span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Reprendre le moule, piquer le fond et y verser la garniture
au fromage blanc.</span></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
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<div style="text-align: center;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><b><u>Cuisson et démoulage</u></b></span></div>
<b></b><u></u><span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Cuire la tarte au four à 180°, chaleur tournante, pendant
45-50 minutes, départ à chaud.</span><br />
<span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG6XnJMDeszbBA-m1lXAeMgTVIeyXTBpfctIZyrVxk6R5WYRjju4LAoKikdiuqrDkhcvMsQelRDYv4zF7GBlIhEEKBu5TVZs9RItnOXgZst13H7S8QVoeFBzRFiPQ_QZ4B-mwe6xNm-ju/s1600/Cuisson+plat_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikG6XnJMDeszbBA-m1lXAeMgTVIeyXTBpfctIZyrVxk6R5WYRjju4LAoKikdiuqrDkhcvMsQelRDYv4zF7GBlIhEEKBu5TVZs9RItnOXgZst13H7S8QVoeFBzRFiPQ_QZ4B-mwe6xNm-ju/s1600/Cuisson+plat_bg.jpg" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Une fois la cuisson achevée, la tarte
aura levé. A ce stade la garniture n'est plus tremblotante.</span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> Dans le four éteint, la laisser retomber jusqu’au bord du moule.</span></span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Placer une grille sur la tarte, la retourner, la démouler et laisser refroidir
à l’envers (*).</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00AloUCdd62rF-hUueiUy93COdZR7pCBc3dPl4DuBhvpg-go6FugpLLZNiyhuaJ5GeRIFBdfTmEBrLbn29CGYyu4UaOvwyRnVqcIyzPz7KHy0ZohmZnjYzKwIR4eBLSrV7EhNohJa2qMG/s1600/d%25C3%25A9moulage_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00AloUCdd62rF-hUueiUy93COdZR7pCBc3dPl4DuBhvpg-go6FugpLLZNiyhuaJ5GeRIFBdfTmEBrLbn29CGYyu4UaOvwyRnVqcIyzPz7KHy0ZohmZnjYzKwIR4eBLSrV7EhNohJa2qMG/s1600/d%25C3%25A9moulage_bg.jpg" /></span></a></div>
<span style="color: #b45f06;"></span><br />
<i style="mso-bidi-font-style: normal;"><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">(*) Un petit conseil
« d’expérience »... : bien respecter cette étape afin d’assurer
un complet refroidissement « à l’envers » de la tarte (elle peut même
être placée une nuit au réfrigérateur !) sinon la pâte risque de se casser
et le tout serait moins « présentable »….</span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="color: #e69138; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><span style="color: #b45f06;"></span><br /></span></i>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"> * Après complet refroidissement, remettre
la tarte à l’endroit et la saupoudrer de sucre glace au moment de la servir très fraîche.</span>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><b><u>Suggestions</u></b></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><b></b><u></u><span style="color: #b45f06;"></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Pour la pâte, préférez le beurre aux
margarines du marché qui contiennent des graisses hydrogénées.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #e69138;"></span><span style="color: #b45f06;"></span><br /></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">La teneur en matière grasse du fromage
blanc est souvent indiquée sur extrait sec (40%).</span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Le confinement obligeant, je n'avais pas assez de fromage blanc en réserve. Je me suis autorisée à utiliser ma réserve de petits suisses; ça a apporté beaucoup de douceur.</span><br />
<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">J'ai aussi utilisé du fromage en faisselle égoutté.</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><i></i></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Certaines recettes préconisent de cuire la pâte à blanc, pour réduire le temps et/ou la température de cuisson. Moi, j'ai recouvert la tarte, à mi-cuisson, d'un papier sulfurisé.</span><br />
<span style="color: #b45f06;"></span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Cette tarte peut se servir avec un coulis de fruits rouges, une glace, un caramel au beurre salé... La garniture peut se parfumer au zeste de citron...Quand à la pâte, on peut remplacer un peu de farine par de la poudre d'amandes.</span><br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">Sur les sites internet, j'ai bien vu plus d'une centaine de recettes de tradition ou revisitée; il y a de quoi en perdre son alsacien.</span><br />
<i></i><span style="color: #b45f06;"></span><br />
<span style="color: #b45f06;"></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: 11.5pt;"><i><span style="color: #b45f06;">Recette proposée par Menou</span></i></span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-6973159922149776062020-03-20T20:27:00.001+01:002020-03-20T20:27:17.085+01:00Le cheese-cake aux abricots, un dessert sans cuisson<span style="color: #b45f06;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 12pt; line-height: 115%;">Météo oblige…les pics de chaleur de fin juin, début juillet
2019 ont fait que les framboises se sont faites rares. Conclusion : peu de
fruits en réserve pour l’hiver. A la maison toute la famille se régalait avec
la mousse de framboise que j’avais mise dans le blog en juillet 2013. Pour
pallier ce manque, j’ai donc essayé ce dessert (assez semblable)<span style="mso-spacerun: yes;"> </span>avec des fruits au sirop, ce qui ravit les
papilles des petits et grands enfants.</span></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6k6JoqjzvfEhatfnqNr3-54_Bs_UhmRl5-v2lu4cPFdjOqETLOE2lDU5NQ2jaMEUoeCQ_Dp0fPsJu6Jt4aahKHOBc1SzdpEBaEfqHh_XR0U4kKofbfByDeox5kPqEy6oV8y3sWsmrUU6y/s1600/IMG_4979+c_bg.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6k6JoqjzvfEhatfnqNr3-54_Bs_UhmRl5-v2lu4cPFdjOqETLOE2lDU5NQ2jaMEUoeCQ_Dp0fPsJu6Jt4aahKHOBc1SzdpEBaEfqHh_XR0U4kKofbfByDeox5kPqEy6oV8y3sWsmrUU6y/s320/IMG_4979+c_bg.jpg" width="320" /></a><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Selon Wikipedia, le cheese-cake ou gâteau au fromage est un dessert
sucré composé d’un mélange de fromage à la crème, de sucre, de parfums
(vanille/citron) sur une croûte de miettes de biscuits.</b></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>On peut le décorer avec des fruits frais ou au sirop comme des abricots
ce qui lui donne plus de légèreté.</b></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><b></b><br />
<b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le cheese-cake est d’origine grecque</span></b><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Ingrédients</u></b></span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">P</span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">our 8 personnes, il faut :</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYtTvaKhsCY1kRrwRk0fbd76RqWknnmb1bCSVuVUfVFtTwutQOkthObLBjYoYlsU8WDo7YgZ9KYhdHg9zT0PRntEsQo0PiG7lLKzUdDxPrc83i28mbJjbmCn26hIso4gI2mDv-93ZxKlu/s1600/IMG_4949+c_bg.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: right; color: #0066cc; float: right; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="367" data-original-width="550" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYtTvaKhsCY1kRrwRk0fbd76RqWknnmb1bCSVuVUfVFtTwutQOkthObLBjYoYlsU8WDo7YgZ9KYhdHg9zT0PRntEsQo0PiG7lLKzUdDxPrc83i28mbJjbmCn26hIso4gI2mDv-93ZxKlu/s320/IMG_4949+c_bg.jpg" width="320" /></a><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 250 g de spéculoos</span></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 80 g de beurre</span></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 300 g de cream cheese (genre « Philadelphia »)</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 100 g de crème fraîche liquide</span></div>
<span style="color: #b45f06;"> - </span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g de sucre</span><br />
<span style="color: #b45f06;">- </span><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 petits-suisses</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 5 feuilles de gélatine ( 3+2)</span></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 35 g de crème fraîche liquide (pour gélatine)</span></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 sachet de sucre vanillé</span></div>
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 grosse boîte d’abricots et 200ml de jus d’abricot</span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Quelques amandes effilées.</span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Progression du travail</u></b></span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><b></b><u></u><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Pilez les biscuits jusqu’à obtenir une poudre. Ajoutez le beurre fondu
et mélangez bien.</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Étalez la préparation au fond du cercle et laissez durcir au frais au
moins 1 h.</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Déposez 3 feuilles de gélatine dans une assiette d’eau pour les faire
ramollir.</span></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Préparez la Chantilly avec<span style="mso-spacerun: yes;"> </span>les
100g de crème fraîche en ajoutant le sucre petit à petit. Parfumez avec le
sucre vanillé.</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Mélangez le cream cheese, les petits-suisses et la chantilly</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Délayez la gélatine (3 feuilles) dans les 35 g de crème fraîche
liquide. Faîtes chauffer dans une casserole et ajoutez au mélange précédent.
Mélangez bien.</span></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Versez le tout sur le fond de biscuits durci et laissez prendre au
réfrigérateur 1h. environ.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Disposez les oreillons d’abricot sur le mélange.</span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Déposez les 2 dernières feuilles de gélatine dans une assiette remplie
d’eau froide et ajoutez-les au jus d’abricot chauffé.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96dKkBYu0BoT6iuz9QfK8k861SFtNwZinueF2S-cBppoCSaZH7WLIkzVdq3PjrWjsvBFn3F2Pzwer_cZxUWVJ0oiMaNbdNY4uIScu2bfG9mfQRaGUS3YkvKoZeJpTgaPPhE070Qj3UtCQ/s1600/Pr%25C3%25A9pa3_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Mélangez bien, versez délicatement le tout sur le cheese-cake et
laissez prendre au frais au moins 5h.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96dKkBYu0BoT6iuz9QfK8k861SFtNwZinueF2S-cBppoCSaZH7WLIkzVdq3PjrWjsvBFn3F2Pzwer_cZxUWVJ0oiMaNbdNY4uIScu2bfG9mfQRaGUS3YkvKoZeJpTgaPPhE070Qj3UtCQ/s1600/Pr%25C3%25A9pa3_bg.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="185" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96dKkBYu0BoT6iuz9QfK8k861SFtNwZinueF2S-cBppoCSaZH7WLIkzVdq3PjrWjsvBFn3F2Pzwer_cZxUWVJ0oiMaNbdNY4uIScu2bfG9mfQRaGUS3YkvKoZeJpTgaPPhE070Qj3UtCQ/s400/Pr%25C3%25A9pa3_bg.jpg" width="400" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><span style="color: #b45f06;"></span><br />
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Décorez avec des amandes effilées grillées.</span><br />
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<div style="text-align: center;">
<u><b><span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Suggestions</span></b></u></div>
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<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Comme fromage à la crème j’utilise le « Philadelphia » mais
on peut le remplacer par d’autres fromages <span style="mso-spacerun: yes;"> </span>à la crème comme « Le Carré frais «
ou « le St Môret » mais ceux-ci sont plus salés.</span><br />
<br />
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Comme gâteaux, on peut en essayer d'autres : Palets bretons, ou autres sablés ...</span></div>
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<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bon marché, il faut le faire la veille. Prévoir un moule à fond
amovible ou un cercle de 25 cm de diamètre.</span></div>
<br />
<div style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bon appétit!</span><br />
<br />
<br /></div>
MMMhttp://www.blogger.com/profile/04311979992110920733noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-24115677875003102412020-01-15T13:37:00.001+01:002020-03-10T11:02:48.199+01:00Joues de boeuf au cidre<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Cette recette est née de deux envies de départ.</i></b></span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>D'abord l'envie m'a prise de tester de la cuisine au cidre. Et puis, tout le monde vante la joue de bœuf... Moi je la connaissais dans le pot au feu et dans une recette au vin longuement mijotée, qui m'avait laissé un souvenir de digestion difficile.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8rQT6ROkVmBhXEhO5tAtpfL1bYQUuMdVd7Ojl_guvH8RLvBCx0h-6eKoIu1vEP_XNLuguBdA3j0yomh4FqFQQwcnfK0BCNv2uK0wmSGsBE9BjUxCNiG37OSUkxxlbLDGVV71e-j2MLKW/s1600/floraison1805_0304_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8rQT6ROkVmBhXEhO5tAtpfL1bYQUuMdVd7Ojl_guvH8RLvBCx0h-6eKoIu1vEP_XNLuguBdA3j0yomh4FqFQQwcnfK0BCNv2uK0wmSGsBE9BjUxCNiG37OSUkxxlbLDGVV71e-j2MLKW/s320/floraison1805_0304_bg.jpg" width="320" /></span></a></div>
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Et là, j'ai découvert la recette de "Petit Chef" de joues de bœuf au cidre; d'autres l'appellent joues de bœuf à la normande...</i></b></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Les variantes sont surtout dans les aromates, la base est souvent la même.</i></b></span><br />
<span style="color: #990000;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>Cette recette se prépare la veille pour la marinade et tôt le lendemain matin pour une cuisson longue.</i></b> </span></span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>INGREDIENTS</b></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">pour 6 personnes</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_mQ66IUMVIhKMtIan4aUeFlZgLB1Aic4h2zTQBOfMTHmHTpJ70hndeCEKNHHj_T3prEF6zdLoiWCQJkFmu_h4hLpT4dXA_GoCdQwZnmVHWCX9H3Ull1BWXpy3jswK-laBp5ijgWzKMlq/s1600/floraison1805_0254_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1,200 kg de joues de boeufs parées</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 3 carottes</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 belles pommes (Boskop, granny...)</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 os de veau</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - quelques lardons</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_mQ66IUMVIhKMtIan4aUeFlZgLB1Aic4h2zTQBOfMTHmHTpJ70hndeCEKNHHj_T3prEF6zdLoiWCQJkFmu_h4hLpT4dXA_GoCdQwZnmVHWCX9H3Ull1BWXpy3jswK-laBp5ijgWzKMlq/s1600/floraison1805_0254_bg.jpg" imageanchor="1" style="clear: right; color: #0066cc; float: right; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_mQ66IUMVIhKMtIan4aUeFlZgLB1Aic4h2zTQBOfMTHmHTpJ70hndeCEKNHHj_T3prEF6zdLoiWCQJkFmu_h4hLpT4dXA_GoCdQwZnmVHWCX9H3Ull1BWXpy3jswK-laBp5ijgWzKMlq/s320/floraison1805_0254_bg.jpg" width="320" /></span></a><span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 oignon</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 échalotes</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 6 gousses d'ail</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 bouteille de cidre brut</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - sel, poivre</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 branche de romarin</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 bouquet garni</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 petite boîte de concentré de tomates</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 cuillers à soupe de moutarde à l'ancienne</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un peu d'eau ou de bouillon </span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - quelques brins de persil.</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">et, pour moi, 6 pommes de terre</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">et 4 carottes pour la garniture</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>PREPARATION</b></span></div>
<span style="color: #990000;"></span><b></b><i></i><u></u><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>La Veille</u>. Préparer la marinade.</span></span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Parer et couper les joues en gros morceaux. Eplucher et couper les carottes en cubes.</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Eplucher et émincer l'oignon, seulement 2 gousses d'ail (sans le germe) et les 2 échalotes en petits morceaux</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Mettre le tout dans le saladier, ajouter les 4 gousses d'ail en chemise (sans les éplucher),</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">les lardons en cubes, l'os de veau, saler et poivrer.</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Compléter avec le romarin, le bouquet garni, puis ajouter la bouteille de cidre.</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Couvrir le saladier et mettre au frigo toute la nuit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-zMATKV24PgUDd25cVWQ3FieDxtvvNBqKN2p1Ynbx7wAC6jTjv7qNmGDSx7jl7F22ywd2xtEW8bVFW9W-i5Hlhwo27WC7IIZLZbbmgT5msgDL3V9cNOStxlNkjqRFK5AhI6D4uf8hI7A/s1600/marinade_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-zMATKV24PgUDd25cVWQ3FieDxtvvNBqKN2p1Ynbx7wAC6jTjv7qNmGDSx7jl7F22ywd2xtEW8bVFW9W-i5Hlhwo27WC7IIZLZbbmgT5msgDL3V9cNOStxlNkjqRFK5AhI6D4uf8hI7A/s1600/marinade_bg.jpg" /></span></a></div>
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<span style="color: #990000;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Le Matin</u>, de bonne heure.</span></span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Commencer la recette très tôt, il faut 3 h 1/2 à 4 h de cuisson.</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sortir les morceaux de viande et bien les essuyer avec un torchon propre .</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Faire chauffer dans une cocotte qui peut aller au four, 1 cs de beurre et une 1 cs d'huile d'olive, puis y mettre à colorer les morceaux de viande sur toutes leurs faces, sur feu vif.</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Délayer le concentré de tomates et la moutarde dans un bol d'eau et napper la viande.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08EzdBKqasCgj_9MlKxy5muU2S44Ur5BU9eH8dHuzzlNd9zAPxDZkQ5jDQnaCJRhwSADP_TRk3YNDcb-ZMifK61JatQaChbN1NBv-JPebuw5Hc9zdyTa_RziIof15H9B-zrSVCKR9Ogfi/s1600/Pr%25C3%25A9pa_b_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08EzdBKqasCgj_9MlKxy5muU2S44Ur5BU9eH8dHuzzlNd9zAPxDZkQ5jDQnaCJRhwSADP_TRk3YNDcb-ZMifK61JatQaChbN1NBv-JPebuw5Hc9zdyTa_RziIof15H9B-zrSVCKR9Ogfi/s1600/Pr%25C3%25A9pa_b_bg.jpg" /></a></div>
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ensuite, verser la marinade dessus, reprendre l'ébullition et mettre le couvercle.</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Placer dans le four chauffé à 150 degrés pendant 1/4 d'heure puis baisser le thermostat à 100/110°.</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Laisser mijoter en regardant et remuant si nécessaire, de temps en temps.</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">30 à 40 mn avant la fin, ajouter les carottes et </span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">20 à 30 mn avant la fin, ajouter les pommes de terre, si c'est votre choix.</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000;"><u><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le dressage</span></u></span><br />
<span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMckJsPHNH-7qcex4kc2h6otF_Shve8jFi8woNamFmGzctZ7ntyDuH6NnIp-9N-0f7_PKaavwtD__aRFyXiZimQAJMtrhT2Ez1Z2CwU3JbWVixs8NokIYKOajgtA0VONa7Siw-5UTQOeC/s1600/floraison1805_0297_bg.jpg" imageanchor="1" style="clear: right; color: #0066cc; float: right; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMckJsPHNH-7qcex4kc2h6otF_Shve8jFi8woNamFmGzctZ7ntyDuH6NnIp-9N-0f7_PKaavwtD__aRFyXiZimQAJMtrhT2Ez1Z2CwU3JbWVixs8NokIYKOajgtA0VONa7Siw-5UTQOeC/s320/floraison1805_0297_bg.jpg" style="cursor: move;" width="320" /></span></a></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIZmEmn7eqO-urUvMVfUHU9yBRdHp0tpFawC-dfkB-gk086k0MVUp-bUJX5bAjFik_Ij2qMIMc2SEnBd_egfSnbOdNAocnP1-yVChdcWcpElDcb6KSMIfVcvI292HC6T9nre7HMHYeAKl/s1600/floraison1805_0304_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Après 4 h de cuisson, dresser les morceaux de viande </span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">et l'ail non pelé dans un plat </span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">et maintenir au chaud.</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Retirer le romarin, le bouquet garni, mixer la sauce et filtrer là si nécessaire.</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Si elle n'est pas à la consistance voulue, la réduire ou l'épaissir avec Sauceline, </span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">une maïzéna spéciale pour cela.(c'est rapide).</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Napper votre plat. Répartir vos légumes et décorer avec le persil.</span><br />
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<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>SUGGESTIONS</b></span></div>
<span style="color: #990000;"></span><b></b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Il existe d'autres recettes avec d'autres aromates, mais pour le premier essai, j'ai préféré jouer la sécurité.(concentré de tomates et moutarde à l'ancienne).</span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">La recette était donnée avec gingembre poudre (1 cc ) et gingembre frais (1 petit morceau ).</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ce plat peut aussi être servi avec une simple purée de pommes de terre ou une purée avec 2/3 de pommes de terre et 1/3 de pommes, ou des pâtes fraîches...</span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Les morceaux de viande peuvent être farinés avant d'être rôtis. </span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">J'ai testé aussi sans marinade, j'ai aimé; la viande conserve mieux son goût.</span><br />
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<span style="color: #990000;">On peut aussi utiliser un cidre un peu moins brut, si on veut donner un peu plus de douceur au plat.</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #990000;">La cocotte peut rester sur la plaque de cuisson à couvert et à frémissement. </span></span><br />
<span style="color: #990000;"></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span><br />
<span style="color: #990000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On peut aussi faire une cuisson à plus basse température de type Gigot de 7 heures. </span><br />
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<span style="color: #990000;"></span><br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com1tag:blogger.com,1999:blog-2520332118081471609.post-68599487533362344332019-05-09T09:11:00.000+02:002019-05-17T18:40:03.631+02:00Croquettes de pommes de terre à l'italienne<div style="text-align: justify;">
<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif";"><i><span style="font-size: 11.5pt;">A l'occasion de la Journée Internationale de la Cuisine Italienne, qui a été </span><span style="font-size: 15.3333px;">célébrée</span><span style="font-size: 11.5pt;"> cette année début mai en l'honneur du 500e anniversaire de la mort de Léonard de Vinci, le cyberespace de Ste Ménehould a proposé une animation adaptée. Ci-dessous, vous trouverez une des recettes réalisées.</span></i></span></span></div>
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<span style="color: #b45f06;"><b><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">Les</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 11.5pt;">
<span style="mso-bidi-font-weight: bold;">croquettes de pommes de terre (<i>crocchè
di patate</i>) </span>sont une spécialité de la Campanie, région du sud-ouest de l'Italie. Souvent servies comme
apér</span><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">itif ou en entrée, elles peuvent aussi servir de garniture pour accompagner
une salade. Délicieuses et faciles à réaliser, elles épateront vos convives et
feront le bonheur des grands et des petits.</span></b></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">Préparation </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">: 45 min </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">Cuisson </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.5pt;">: Temps de friture</span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif";"><b>Ingrédients</b></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif";">Pour 6 personnes </span><span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;"><o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br /></span><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Pommes de terre : 1 kg <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Oeufs : 4 <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Mozzarella : 300 g <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Noix de muscade : une demie-cuillère à café <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Chapelure <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Parmesan : 100 g <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Sel <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Poivre noir <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Farine <o:p></o:p></span></span></div>
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</span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;">Huile
pour friture <o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif";"><b>Préparation </b></span><span style="font-family: "arial" , "sans-serif"; font-size: 13.0pt;"><o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"><br /></span><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> * Mettez
les pommes de terres à bouillir 35-40 minutes dans une casserole d’eau et
coupez la mozzarella en fines tranches.</span></span><br />
<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> * Égouttez et pelez les pommes de
terre encore chaudes et écrasez-les. </span></span><span style="color: #b45f06; font-family: "arial" , sans-serif; font-size: 11pt;">Assaisonnez
la purée avec le sel, le poivre et la noix de muscade, puis ajoutez les deux
jaunes d’oeuf et le parmesan.</span><br />
<span style="color: #b45f06; font-family: "arial" , sans-serif; font-size: 11pt;"> * Façonnez avec vos mains des croquettes de forme
allongée (une douzaine), que vous farcirez de mozzarella. Passez-les
d’abord dans la farine, puis dans les oeufs battus, avant de les rouler dans la
chapelure.</span><br />
<span style="color: #b45f06; font-family: "arial" , sans-serif; font-size: 11pt;"> * Secouez-les bien et mettez-les à frire par petites quantités dans
l’huile bien chaude. Enfin, égouttez les croquettes</span><b style="color: #b45f06; font-family: arial, sans-serif; font-size: 11pt;"> </b><span style="color: #b45f06; font-family: "arial" , sans-serif; font-size: 11pt;">et déposez-les dans un plat recouvert d’essuie-tout.
Servez bien chaud.</span><br />
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<span style="color: #b45f06;"><span style="font-family: "arial" , "sans-serif"; font-size: 11.0pt;"><b>Suggestions</b></span></span></div>
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<span style="color: #b45f06; font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> - Utilisez
des pommes de terre à chair farineuse.</span><br />
<span style="color: #b45f06; font-family: "arial" , "sans-serif"; font-size: 11.0pt;"> - Vous pouvez également préparer les croquettes<b> </b>natures, ou farcies
avec du jambon (et pourquoi pas le duo jambon-mozzarella ?!…hum… un vrai délice
!).<o:p></o:p></span><br />
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<span style="color: #b45f06; font-family: "arial" , "sans-serif"; font-size: 11.0pt;"><i>Recette proposée par Nunzia</i></span></div>
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<br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-62437771383573643372018-10-28T09:55:00.000+01:002018-10-29T21:39:01.497+01:00Produire son cidre<div style="margin-bottom: 0cm;">
<b style="color: #990000; font-family: arial, sans-serif; text-align: justify;">A l'automne dernier, nous avions parlé de la fabrication du <a href="https://clubculinaire-vvv.blogspot.com/2017/10/jus-de-pomme-artisanal.html" target="_blank">jus de pommes artisanal</a> (lien), puis de <a href="https://clubculinaire-vvv.blogspot.com/2017/11/recolte-et-conservation-des-pommes.html" target="_blank">la conservation des pommes </a> proprement-dites (lien).</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmp_gz1kOadNb0RHD4f_Ur_kbBrLJwXmwBxGiFIv48UzeJL_S9idgDbV7r5NXWr2wSyTrbjq1uDc3zzqlXHhFWW0UpXd0TTgYyam5bu1fwBmaC5vSqkEvyE9C_8XRuiEBYcNPZAC4uY8M/s1600/bandeau+pommes_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmp_gz1kOadNb0RHD4f_Ur_kbBrLJwXmwBxGiFIv48UzeJL_S9idgDbV7r5NXWr2wSyTrbjq1uDc3zzqlXHhFWW0UpXd0TTgYyam5bu1fwBmaC5vSqkEvyE9C_8XRuiEBYcNPZAC4uY8M/s1600/bandeau+pommes_bg.jpg" /></a></div>
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<b style="color: #990000; font-family: arial, sans-serif;">Cette fois, Luc nous fait part de son expérience pour la production de cidre, lui aussi artisanal.</b><br />
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<b style="color: #990000; font-family: arial, sans-serif;">Le mélange de pommes utilisé est toujours constitué de 3/4 de pommes à couteau et au plus 1/4 de pommes à cidre.</b><br />
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<span style="color: #990000; font-family: "arial" , sans-serif;"><b>Filtrage et fermentation</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sl2N_BuaAKqoWXbk_B2h5z1qzmY6My5ibgED5y3bilSctM6D9cGGcJsHywP9bCLj6XvrzEUamhOI0KVPSuDdDcYptgoKUqBzgUBhnoG5VZkctWJSP67Ca2SQoCovTfZaFXgTDQfkwXBx/s1600/81_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="413" data-original-width="550" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sl2N_BuaAKqoWXbk_B2h5z1qzmY6My5ibgED5y3bilSctM6D9cGGcJsHywP9bCLj6XvrzEUamhOI0KVPSuDdDcYptgoKUqBzgUBhnoG5VZkctWJSP67Ca2SQoCovTfZaFXgTDQfkwXBx/s320/81_bg.jpg" width="320" /></a><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Après pressage, le jus est
filtré (2 tissus) et arrive dans une bonbonne en verre, 20 ou 25 litres, de type bonbonne à olives puis
celle-ci est déposée dans un local frais (inférieur à 10 degrés ) aéré et ombragé, ceci pour favoriser un départ lent de la
fermentation. Le goulot est ouvert; un remplissage
à ras bord permet l'élimination des impuretés qui
se forment par la suite à sa surface.</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">On peut observer les bulles
qui montent dans le jus une quinzaine de jours
après le remplissage. Je mesure alors la
densité avec un densimètre à cidre. Elle
débute à 1050 et à 1020 je procède à
la mise en bouteilles, environ dans les 15 jours
suivants (pour les non initiés : la densité diminue avec la fermentation).</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Choix du matériel et contrôle de la fermentation</b></span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Le goulot
large de la bonbonne à olives permet un
nettoyage facile et le contrôle de la
fermentation; celle-ci, lente au début, va en
s'accélérant .Si une odeur acide se dégage, procéder
rapidement à un soutirage dans une autre
bonbonne, la fermentation devrait repartir.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCjSezVimeQiQFwEqsNICk2JriuEnLIks8PNsdiNdsfuyYHWhOSk9oJ9GJjkgYqLfiynYjesNjw-Zt1Ol2DC0WtQhZi_0OZ6reKDI4JsvFFtm9gXnMgkizMmnRk5odtOWMwHo9IzyHy-i/s1600/Fermentation_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="264" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCjSezVimeQiQFwEqsNICk2JriuEnLIks8PNsdiNdsfuyYHWhOSk9oJ9GJjkgYqLfiynYjesNjw-Zt1Ol2DC0WtQhZi_0OZ6reKDI4JsvFFtm9gXnMgkizMmnRk5odtOWMwHo9IzyHy-i/s1600/Fermentation_bg.jpg" /></a></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Si
après remplissage (1 mois) la fermentation n'est
pas démarrée, mettre la bonbonne dans un local
chauffé et l'enlever dès qu'elle démarre; autre
solution: ensemencer la bonbonne avec du "bourru" (jus de pommes qui commence à pétiller ou fermenter).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeTrH8dBHx1kV3nmZBznaD3DZkDzBBumbhSX-_yUXg3p1pw5UaGXiMmevZU5rB4ZJOBIsvb3u7D3LXWZzY2kfMR6jerbG8ZVLx0qDCCpVzbDEZEF4BqMkP58AUo320lXD5zttFhw48bAX/s1600/86b_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="413" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeTrH8dBHx1kV3nmZBznaD3DZkDzBBumbhSX-_yUXg3p1pw5UaGXiMmevZU5rB4ZJOBIsvb3u7D3LXWZzY2kfMR6jerbG8ZVLx0qDCCpVzbDEZEF4BqMkP58AUo320lXD5zttFhw48bAX/s200/86b_bg.jpg" width="150" /></a><span style="color: #990000; font-family: "arial" , sans-serif;"><b>Soutirage et mise en bouteilles</b></span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Le soutirage est fait par
aspiration avec un tuyau et le liquide
transféré dans un container facilitant la mise en
bouteilles, le jus a encore un goût sucré.
Au passage, il est filtré une nouvelle fois.</span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Les
bouteilles sont remplies au ras du goulot, avec
la plus faible oxygénation (limiter les chutes
de liquide) puis capsulées. Elles sont
toujours conservées à la verticale, dans
un endroit frais de préférence. La deuxième
fermentation dure 2 mois environ et le goût
et les bulles se stabilisent.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6spCWOIo49OlWTQrdfWiwi4TDOHgvTEb2w42o3myT8Wdhnp3CmMyOtJGCbVEoaE6z30yh-KuIUJ4-NPJMOV00MfgFrlL6sDgyFA09VuFUhIQElZ5517p1ntzdY1ss1wJX2yNUf_CAiFD/s1600/tirage_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="246" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6spCWOIo49OlWTQrdfWiwi4TDOHgvTEb2w42o3myT8Wdhnp3CmMyOtJGCbVEoaE6z30yh-KuIUJ4-NPJMOV00MfgFrlL6sDgyFA09VuFUhIQElZ5517p1ntzdY1ss1wJX2yNUf_CAiFD/s1600/tirage_bg.jpg" /></a></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">J'utilise surtout des bouteilles
de champagne et aussi celles à cidre du
commerce. La position verticale semble favorable
à la résistance du verre, il n'y en a
plus qui explosent en cave.</span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Quelques suggestions</b></span></div>
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Un dépôt se
forme presque toujours en bas de la bouteille, environ
un demi- verre, au goût dégradé, aussi faut-il
éviter de le mélanger en servant. </span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">La double filtration n'a pas réglé la présence de ce dépôt, je suis preneur d'une solution naturelle s'il en existe une.</span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Passer la
bouteille sous l'eau froide ou dans le
frigo permet d'éviter les débordements à
l'ouverture. </span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC0j0dQWBqpI-hHAaupR30zn8r8gVejSJnxivZJc1HiR5-GmPUFD_N0ImsVOjulSOQ535dkFExCRasLlO0OOLkJ7XGIxnUJDpBitxZ3ke8FAYGmW4BXqt11YeYtDAH-uEach3JuxyRppJ/s1600/90b_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="548" data-original-width="548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOC0j0dQWBqpI-hHAaupR30zn8r8gVejSJnxivZJc1HiR5-GmPUFD_N0ImsVOjulSOQ535dkFExCRasLlO0OOLkJ7XGIxnUJDpBitxZ3ke8FAYGmW4BXqt11YeYtDAH-uEach3JuxyRppJ/s200/90b_bg.jpg" width="200" /></a></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Le cidre est de goût léger
à un peu brut, moyennement effervescent. On
peut ajouter à la mise en bouteille
20 cm3 de sirop de sucre (50/50). Il sera
plus doux, sans effervescence supplémentaire. N.B.: 1 cm3 = 1 ml.</span></div>
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</span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Enfin, le petit appareil de la
dernière photo ci-contre facilite le travail , un peu fastidieux
,du nettoyage des bouteilles.</span></div>
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Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-71158306608897623872018-10-09T09:39:00.000+02:002018-10-27T21:14:18.663+02:00Les caramels de Rozenn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WsZ0-T75VECEr8FenVT_5vLFWsFb1o7GQvcjTzoSFuMWds2fG0Tqx5HbXsCNB09HdAromWpRdOUgeHN1JmoPFZLqyCTih2s4xB7yLWFNtHgVf9UN1RUBHrF5bQpi68H4SOXy8XIMlCTS/s1600/ostfild1809_0081_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WsZ0-T75VECEr8FenVT_5vLFWsFb1o7GQvcjTzoSFuMWds2fG0Tqx5HbXsCNB09HdAromWpRdOUgeHN1JmoPFZLqyCTih2s4xB7yLWFNtHgVf9UN1RUBHrF5bQpi68H4SOXy8XIMlCTS/s320/ostfild1809_0081_bg.jpg" width="320" /></a><span style="color: #783f04;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> <b>Ma petite fille, m'a mise à contribution pour l'aider à préparer des caramels "collodents" </b></span></span><b style="color: #783f04; font-family: "helvetica neue", arial, helvetica, sans-serif;">comme l'annonçait une recette trouvée dans un vieil Astrapi.</b><br />
<b style="color: #783f04; font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></b>
<span style="color: #783f04;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> Pas très rassurée, je me suis exécutée . Le caramel, c'est CHAUD.</b></span></span><br />
<span style="color: #783f04;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> J'en ai encore un souvenir...Si vous vous brûlez un doigt, ne le mettez surtout pas à la bouche... </b></span></span><b style="color: #783f04; font-family: "helvetica neue", arial, helvetica, sans-serif;">c'est plus intelligent de le mettre sous l'eau et même plus... de ne pas se brûler.</b><br />
<b style="color: #783f04; font-family: "helvetica neue", arial, helvetica, sans-serif;"><br /></b>
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<b style="color: #783f04; font-family: "helvetica neue", arial, helvetica, sans-serif;">Ingrédients</b></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> Pour 40 caramels, il faut :</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 200 g de crème fraîche épaisse </span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 200 g de sucre</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Préparation</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6p2n5Fgr6Xx8KTWerAspHEMgGGV_htU0yPuIrHhjYgpDspxiikoROgRa_6WBHrQLnQXqM9hsBRnSOIJlk5EXfnWXyQkrlwWRS9igS5MY-7ypZwmrf1WiCcNmAmLbYGZy4gbG5eV5kCA-/s1600/ostfild1809_0051_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6p2n5Fgr6Xx8KTWerAspHEMgGGV_htU0yPuIrHhjYgpDspxiikoROgRa_6WBHrQLnQXqM9hsBRnSOIJlk5EXfnWXyQkrlwWRS9igS5MY-7ypZwmrf1WiCcNmAmLbYGZy4gbG5eV5kCA-/s200/ostfild1809_0051_bg.jpg" width="200" /></a><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Badigeonne un peu d'huile sur une feuille de papier sulfurisé.</span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Dans une casserole, mélange la crème et le sucre.</span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Avec l'aide d'un adulte, fais chauffer la casserole 15 mn en remuant.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS4huot140S9KOBSD-npPhxece5Pfb1XJ-zgISiWRm36jfyHvXAMCCB6mB3etfHlZP6zNSjZ0jjyuGA75zWrsHONasTUSd4GaNHlLfQlh0lvTfChUmMmsqsv7Fwj49XYf1vG-w8B_vyPi/s1600/caram%25C3%25A9lisation_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSS4huot140S9KOBSD-npPhxece5Pfb1XJ-zgISiWRm36jfyHvXAMCCB6mB3etfHlZP6zNSjZ0jjyuGA75zWrsHONasTUSd4GaNHlLfQlh0lvTfChUmMmsqsv7Fwj49XYf1vG-w8B_vyPi/s1600/caram%25C3%25A9lisation_bg.jpg" /></a></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Quand le mélange devient marron, verse-le sur la feuille.</span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Étale le mélange avec une spatule.</span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Laisse refroidir 5 minutes.</span></div>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Avec une paire de ciseaux, découpe des petits carrés.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7VyevpRojun7BvzDwrGVGbuNVs_B_tH7jqvLwzJ9OXjxAMYSulWCPL9PPaNWXTvDFs9c4AuWhyphenhyphenyhf5FqY6x4Ovek4eOaI5dUwJ0A5nvMW1Dut5e9OHDntYKBFLka2YGCiOhnB8Zh-n6O/s1600/ostfild1809_0079_bg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7VyevpRojun7BvzDwrGVGbuNVs_B_tH7jqvLwzJ9OXjxAMYSulWCPL9PPaNWXTvDFs9c4AuWhyphenhyphenyhf5FqY6x4Ovek4eOaI5dUwJ0A5nvMW1Dut5e9OHDntYKBFLka2YGCiOhnB8Zh-n6O/s320/ostfild1809_0079_bg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><b>Découpage</b></i></span></td></tr>
</tbody></table>
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Commentaires</b></span></div>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">En fait, ce n'est pas bien compliqué et c'est un régal.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">N</span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">'étant pas chez moi, je n'ai pas super maîtrisé le réglage de la plaque électrique.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">J'ai travaillé progressivement, j'ai donc mis un peu plus de temps.</span>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com1tag:blogger.com,1999:blog-2520332118081471609.post-50389322836773538562018-09-04T17:33:00.004+02:002018-09-04T17:33:41.213+02:00Linzer torte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnkAtdnRHMGFWY2Rhg_yY86tXYvNujEPj42oKyvwUz1Yzgl2YBuGOQnzqmYYnH5H4Fnin3bdsr5CHuXakaLNqO00gyhjWPyEoxvdtAUUVwPC4l0cMcWnufQ1Xrdo_5gP6lQT2hMIDXJ0B/s1600/2018-08-25+21.05_bg2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="371" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnkAtdnRHMGFWY2Rhg_yY86tXYvNujEPj42oKyvwUz1Yzgl2YBuGOQnzqmYYnH5H4Fnin3bdsr5CHuXakaLNqO00gyhjWPyEoxvdtAUUVwPC4l0cMcWnufQ1Xrdo_5gP6lQT2hMIDXJ0B/s200/2018-08-25+21.05_bg2.jpg" width="200" /></a><br />
<span style="background-color: white; color: #222222;"></span><br />
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<span style="background-color: white;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">Sur Internet, il est dit que la Linzer Torte est une tarte d'origine autrichienne, avec un tressage sur le dessus.</span></span><br />
<span style="background-color: white; color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Au grès de nos échanges avec Bruchsal dans le cadre du jumelage, nous avons pu profiter de la version allemande</span></span><br />
<span style="background-color: white;"><span style="color: #990000; font-family: "trebuchet ms" , sans-serif;">de Monika.</span></span><br />
<span style="background-color: white; color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<span style="color: #990000; font-family: trebuchet ms, sans-serif;"><b>Ingrédients</b></span></div>
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 250 g de beurre</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 200 g de sucre</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 1 oeuf</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - /2 cuillère à café de cannelle moulue</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 1 pointe de couteau de clous de girofle moulu</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 1 pincée de sel</span><br />
<span style="color: #990000; font-family: trebuchet ms, sans-serif;"> - 250 g de farine</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"> - 250 g d’amandes ou de noisettes en poudre</span><span style="color: #222222;"><o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1xrLMMVcRUbqNKN8kBmFe0uHkj6L_F_6IKi1JOLxPMlO8yjBfRWeJYaVSeYU5fjFOb9czK2sTQUP6y_H9vlNhipy4PbECvOIxUyLAcjjSNG3ypJCcD9F3zLNpZpg6_VNBD0dEWto8Bu8/s1600/2018-08-25+16.37_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="347" data-original-width="550" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1xrLMMVcRUbqNKN8kBmFe0uHkj6L_F_6IKi1JOLxPMlO8yjBfRWeJYaVSeYU5fjFOb9czK2sTQUP6y_H9vlNhipy4PbECvOIxUyLAcjjSNG3ypJCcD9F3zLNpZpg6_VNBD0dEWto8Bu8/s400/2018-08-25+16.37_bg.jpg" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #222222;"> </span><span style="color: #990000;">- environ 250 g de confiture de quetsches ou une gelée de framboises ou de groseilles</span></span><br />
<span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"> - 1 jaune d’oeuf</span><span style="font-family: "trebuchet ms" , sans-serif;"></span></span><br />
<span style="color: #990000;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>Préparation</b></span></span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> * Préparer la pâte brisée, la laisser reposer une petite
heure ou mieux une nuit.</span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> * Beurrer un moule de 28 cm de diamètre, étaler ¾ de la
pâte pour le fond de tarte.</span><br />
<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> * Mettre dans le moule, tartiner avec la confiture ou
la gelée, former un petit rouleau pour la bordure, travailler avec une
fourchette.</span><br />
<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> *Etaler le reste de pâte, le découper à l’emporte-pièce et enduire avec
un jaune d’œuf mélangé avec un petit peu de lait.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZV907UIfYH_Ey0QnbhfzK-7ojH_PMulhIoQU2N1lyvXMdRnLzYbOge8S2DxCOrfFe2NgeBH1tw3jPCkw2Uxi8piamDN9vQPINTD1ZonzlXatW5kU7PYVhdGrOt63YDlNuTbuyh5YQuLO/s1600/2018-08-25+20.51_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000;"><img border="0" data-original-height="288" data-original-width="548" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZV907UIfYH_Ey0QnbhfzK-7ojH_PMulhIoQU2N1lyvXMdRnLzYbOge8S2DxCOrfFe2NgeBH1tw3jPCkw2Uxi8piamDN9vQPINTD1ZonzlXatW5kU7PYVhdGrOt63YDlNuTbuyh5YQuLO/s400/2018-08-25+20.51_bg.jpg" width="400" /></span></a></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> * Faire pré-chauffer le four 175°, faire cuire environ 45
minutes<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif;"> * Laisser se refroidir sur une grille<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"> * Emballer avec une feuille d’aluminium</span><span style="color: #222222;"><o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM-JXmAHAVDLJLpqLr-8Efv0UABlxRJQnY_b3R8QaZ-ylBrhI0pQAPSC9W9ei-jCT3VYL_fuvDJ6QsYbe03NHshcZWlr1ZZZpZwMi2h8upmLiU0GEHmiXZ-84UtyNwlK_A_bLoCekaT8s/s1600/2018-08-25+21.05_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="550" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZM-JXmAHAVDLJLpqLr-8Efv0UABlxRJQnY_b3R8QaZ-ylBrhI0pQAPSC9W9ei-jCT3VYL_fuvDJ6QsYbe03NHshcZWlr1ZZZpZwMi2h8upmLiU0GEHmiXZ-84UtyNwlK_A_bLoCekaT8s/s320/2018-08-25+21.05_bg.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><b><br /></b></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #990000;"><i><b>Recette proposée par Monika</b></i></span></span><br />
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</span>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-46813897882184364072018-06-05T16:40:00.001+02:002021-06-14T14:11:20.608+02:00Beignets à la fleur de sureau noir<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uJl5vhfCzAVUIKCvVDLxeqBx_2mcyHiadhclUb1V0MQJPEkxsxVNln1UIYO9p-VcSdqaKhLwAENsrbV7fk18__pvUYEgbd3AJM_isoxUc5v1vOqNYJVqFoclwnQafMcMtolc9LGIkp0i/s1600/beigsur1805_0022_bg.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uJl5vhfCzAVUIKCvVDLxeqBx_2mcyHiadhclUb1V0MQJPEkxsxVNln1UIYO9p-VcSdqaKhLwAENsrbV7fk18__pvUYEgbd3AJM_isoxUc5v1vOqNYJVqFoclwnQafMcMtolc9LGIkp0i/s320/beigsur1805_0022_bg.jpg" style="cursor: move;" width="320" /></a><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><b>A cette période la maison embaume la fleur de sureau noir. Et le blog est à son activité maximale sur le sujet. Tout cela m'a donné envie de tester de nouvelles recettes.</b></span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><b><br /></b></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><b>Même si, par endroit, il est déjà un peu tard en saison, elle pourra encore faire des heureux ailleurs. Sinon je prends de l'avance pour l'année prochaine !</b></span><br />
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b><span style="color: #783f04;">Je viens donc de tester " les beignets à la fleur de sureau noir ". Je n'avais pas d'expérience en la matière puisque les fritures et ma gorge ne font pas bon ménage. </span><span style="color: #783f04;">J'ai consulté différents sites et je me suis rapprochée de "Piment Oiseau" que je consulte de temps en temps. Résultat : une</span><span style="color: #783f04;"> "tuerie"</span><span style="color: #783f04;"> selon le terme à la mode sur les blogs et dixit mon voisin.</span></b></span><br />
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><b>Je vous la livre telle qu'elle, mais au prochain essai, je testerai quelques modifications.</b></span><br />
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<b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">Ingrédients</span></b></div>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">Pour 4 à 6 personnes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNoTXTex2QzY9okcFjox4mfuCGXSlE1V5Or8PLrgWJoRXZFBKl_jeylGIA6-acDSIB1FsC6wqyVrt_TYJ9RWBr1q7ZDbdj-vHpmO9nO5wNm3N3fJXHsofv3BkOONcLvHB1h4Y3zBRZo35/s1600/beigsur1805_0004_bg.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNoTXTex2QzY9okcFjox4mfuCGXSlE1V5Or8PLrgWJoRXZFBKl_jeylGIA6-acDSIB1FsC6wqyVrt_TYJ9RWBr1q7ZDbdj-vHpmO9nO5wNm3N3fJXHsofv3BkOONcLvHB1h4Y3zBRZo35/s320/beigsur1805_0004_bg.jpg" width="320" /></a></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - une quinzaine de "corymbes " (grappes de fleurs)</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - 180 g de farine</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - 1 œuf battu</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - 50 g de sucre</span><div><span style="color: #783f04;"> - 10 cl de lait<br /></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - 15 cl de bière</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">1 sachet de sucre vanillé</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"> - 1 pincée de sel</span><br />
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">de l'huile végétale pour le bain de friture</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><br /></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">et du sucre glace </span><br />
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<i><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><u>Précaution</u></span></i><br />
<i><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><u><br /></u></span></i>
<i><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;">Bien reconnaître le vrai <a href="https://clubculinaire-vvv.blogspot.com/2012/06/le-sureau-noir-et-ses-multiples.html" target="_blank">sureau noir</a> (lien avec un précédent article).</span></i><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #783f04;"><i>Cueillir vos fleurs loin des sources de pollution (bords de routes, bords de champs traités...)</i>.</span><br />
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<b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Préparation</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Rs9SFuLJN8ycgDYN8ziK3JeGNQ993mfhT3dd1Qk-g9ckT35ss-V0rxRIQSv424QhTUb_7cdkySHlEKNkHAEC8zhKV9E94PdDYmYpq07h1q4Tpys1oepE5ARHgLAoR7Okcnr_kuaeUDSc/s1600/Pr%25C3%25A9pa_bg.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1098" data-original-width="550" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Rs9SFuLJN8ycgDYN8ziK3JeGNQ993mfhT3dd1Qk-g9ckT35ss-V0rxRIQSv424QhTUb_7cdkySHlEKNkHAEC8zhKV9E94PdDYmYpq07h1q4Tpys1oepE5ARHgLAoR7Okcnr_kuaeUDSc/s400/Pr%25C3%25A9pa_bg.jpg" width="200" /></a><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Dans un saladier, déposer la farine tamisée, sucre et sucre vanillé, et le sel. </span><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Former un puits.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Y verser les liquides, l’œuf battu, la bière et lait.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Bien fouetter jusqu'à obtenir une pâte onctueuse et homogène et laisser reposer 15 mn à température ambiante.</span><br />
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Tout cela ressemble beaucoup à une pâte à crêpes un peu épaisse.</span></div>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"><br /></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Préparer les corymbes. Bien les secouer pour faire sortir les éventuels insectes enivrés et couper les queues à 2 cm environ.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Faire chauffer l'huile de friture. (180 °)</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Tremper les fleurs dans la pâte en les tenant par les 2 cm de tige et égoutter sommairement</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Les plonger délicatement dans l'huile bien chaude et faire frire jusqu'à ce que les beignets prennent une belle couleur dorée.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Les retirer avec une écumoire et les égoutter sur du papier absorbant.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"> * Saupoudrer de sucre glace et déguster sans trop attendre.(tièdes)</span><br />
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><b><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Remarques et suggestions</span></b></span></div>
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<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><u>Les ingrédients</u></span></span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"><br /></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">2 c à s de rhum agricole renforceraient les parfums.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Je ferai un nouveau test avec 2 œufs (pour me rapprocher de ma pâte à crêpes) et 20 g de farine en plus pour une pâte un peu plus épaisse.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">La farine peut-être remplacée par un mélange 1/2 farine et 1/2 maïzena.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Le sucre peut aussi se remplacer partiellement par du miel.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Le blanc d'oeuf peut être battu en neige et incorporé à la fin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kFyWde9FVX-TAb6BPEHGKY0FajUbpoaF7JEiuJBRzVm3rBUHBeAbNgmqNbSKkkt8XSqdV4N_mkZiNt8QNVimzj0Oi_28LY68Isr6OF_zRT2xMx9akvlf463t773WSW8MHwMeojGqux8r/s1600/beigsur1805_0025_bg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0kFyWde9FVX-TAb6BPEHGKY0FajUbpoaF7JEiuJBRzVm3rBUHBeAbNgmqNbSKkkt8XSqdV4N_mkZiNt8QNVimzj0Oi_28LY68Isr6OF_zRT2xMx9akvlf463t773WSW8MHwMeojGqux8r/s400/beigsur1805_0025_bg.jpg" width="400" /></a></div>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;"><span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><br /></span>
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><u>Les façons de faire</u></span></span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">J'ai laissé reposer la pâte 1 heure. </span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif" style="color: #b45f06;">Nettoyage des corymbes: si vous souhaitez les laver, passez-les doucement sous un filet d'eau et surtout égouttez-les bien et laissez-les bien sécher. <b>ATTENTION</b>, des fleurs encore humides risqueraient de provoquer des projections d'huile brûlante lorsque le beignet sera plongé dans la friture.</span><br />
<span face=""helvetica neue" , "arial" , "helvetica" , sans-serif"><span style="color: #b45f06;">Après cuisson, j'ai coupé les tiges qui dépassaient aux ciseaux; je les trouvais un peu amères.</span></span>
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</div>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-39816289974034421082018-04-20T11:24:00.001+02:002018-04-20T11:24:24.719+02:00Velouté d'endives<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzX_gnrwBb-vGvgP0CcK-MMABLaszxRX1RfYif0NStXO7UqUY9evj-LefY30T4ZBpmZjx4s0E7lh-gTretCsmnMEgs6XIc8NC-VrvfS0v7vreDVGHxu3Yi_37OTCGvbyfBSMxHdIids4p/s1600/soupend1804_0011_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJzX_gnrwBb-vGvgP0CcK-MMABLaszxRX1RfYif0NStXO7UqUY9evj-LefY30T4ZBpmZjx4s0E7lh-gTretCsmnMEgs6XIc8NC-VrvfS0v7vreDVGHxu3Yi_37OTCGvbyfBSMxHdIids4p/s400/soupend1804_0011_bg.jpg" width="400" /></a><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Après avoir testé quantité de soupes en y ajoutant une endive, j'ai fini par utiliser l'endive seule ou presque.</b></span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Je l'ai dégustée et appréciée chez ma copine Brigitte à Orchies, le fief de l'endive. </b></span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;">Ingrédients pour 4 à 6 pers. </span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezlyHfE9bJfEJ967o0NtYd3hNmoQddhrY8R5f5qcta2tGZwr7xGxMUKcWERPe0_UPsKiPSoxeLYg2ina0TOQSlEk47bluN6Pojp8fUAqSrD6PtgbrqR_BgL_uwos0AT0AyH59D0jQF2S0/s1600/ingr%25C3%25A9d_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="413" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezlyHfE9bJfEJ967o0NtYd3hNmoQddhrY8R5f5qcta2tGZwr7xGxMUKcWERPe0_UPsKiPSoxeLYg2ina0TOQSlEk47bluN6Pojp8fUAqSrD6PtgbrqR_BgL_uwos0AT0AyH59D0jQF2S0/s320/ingr%25C3%25A9d_bg.jpg" width="240" /></a><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 4 grosses endives</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 1 bel oignon</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 1 blanc de poireau</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 2/3 tranches de pain d'épices</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 20 cl de crème fraîche</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 1 l d'eau</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - gros sel</span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> - 1 noisette de beurre </span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> * Couper les endives, le poireau et l'oignon en lamelles fines.</span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Faire fondre le beurre et ajouter vos légumes émincés.</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Les laisser fondre 5 à 6 minutes sans coloration.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">* Couper les tranches de pain d'épices en cubes, les incorporer aux légumes.</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Ajouter l'eau et saler selon votre goût.</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Laisser cuire environ 20 mn.</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Ajouter la crème fraîche, mixer.</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> * Vérifier l'assaisonnement (sel, poivre).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcK_qA47EUo39AALhkGtWevPNHFWxINixJ9LIVVAW0NCAVVBdxY8YWanIHeiTqfWt9Gp3hM4woiUaWIXoUxtVBc4oKh9GElpPIUGT3dIrJKqFxwnBbOXNhiY2ZpX-iGXFzqKYwMR1OXbH/s1600/soupend1804_0014_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="310" data-original-width="550" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcK_qA47EUo39AALhkGtWevPNHFWxINixJ9LIVVAW0NCAVVBdxY8YWanIHeiTqfWt9Gp3hM4woiUaWIXoUxtVBc4oKh9GElpPIUGT3dIrJKqFxwnBbOXNhiY2ZpX-iGXFzqKYwMR1OXbH/s320/soupend1804_0014_bg.jpg" width="320" /></a></div>
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Servir en entrée ou en amuse- bouche , chaud, tiède ou à température.</span></span><br />
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<b><span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour la déco </span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBC360JA4DW55pC8Y_omQq7vIenRQMn9rFtKdsd2Z4EsV7J0o4CuWS7OMsd0TD6dgAUGhQzbGHqKUL06C3gW7AFtqWTD1kpDZPGWybscjs9CS-q9Zm6i6VAEkvZIIzQmaE38TDXFk9oYX/s1600/soupend1804_0008_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfBC360JA4DW55pC8Y_omQq7vIenRQMn9rFtKdsd2Z4EsV7J0o4CuWS7OMsd0TD6dgAUGhQzbGHqKUL06C3gW7AFtqWTD1kpDZPGWybscjs9CS-q9Zm6i6VAEkvZIIzQmaE38TDXFk9oYX/s320/soupend1804_0008_bg.jpg" width="320" /></a><span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - 2 tranches de pains d'épices coupés en petits dés</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - 50 g de bacon coupés en allumettes</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - copeaux de parmesan...</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Faire revenir à sec dans une poêle les dés de pain d'épices. Attention! ne les dorer que légèrement.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Faire revenir (avec peu de matière grasse, si nécessaire) les dés de bacon.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Faire une belle présentation. </span></span><br />
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<b><span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Remarques </span></span></b><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour ma part, je n'ai mis que 75 à 80 cl d'eau et un peu moins de crème fraîche (15 cl).</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour le pain d'épices, il ne m'en restait que "avec des figues" et là, pas de regrets.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Certaines recettes ajoutent une tablette de bouillon de légumes (Attention au sel).</span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">D'autres utilisent du lait ou moitié eau et moitié lait. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIuxTfiRxMWZ67IQ3x3phSfG4bpNsfbeCtsI8fyEb8GY8YiFx9CZvkDkt5N8E7zEHDlAXhcsaBAUyaqehNmb72985dPMVnI2QBXyq6jv7QKSkAe3yuJQRm5BK_l2jNgYFyJcSzOkQrAnD/s1600/soupend1804_0020_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="310" data-original-width="550" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIuxTfiRxMWZ67IQ3x3phSfG4bpNsfbeCtsI8fyEb8GY8YiFx9CZvkDkt5N8E7zEHDlAXhcsaBAUyaqehNmb72985dPMVnI2QBXyq6jv7QKSkAe3yuJQRm5BK_l2jNgYFyJcSzOkQrAnD/s400/soupend1804_0020_bg.jpg" width="400" /></a></div>
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">On peut ajouter sur la table, 1 ramequin de pain d'épices doré, 1 de bacon frit et 1 de parmesan.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></span>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-43162971083095510692018-04-06T09:50:00.000+02:002018-04-09T10:01:11.527+02:00Le filet de boeuf aux morilles de Janine<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Comme son titre l'annonce, l'origine de cette recette est claire pour les habitués de ce blog.</b></span><br />
<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Et comme son titre ne le dit pas, l'autre ingrédient phare de cette recette est le <a href="https://clubculinaire-vvv.blogspot.fr/2012/03/le-vin-jaune-excellent-compagnon.html" target="_blank">vin jaune</a> (clic).</b></span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvqkNCVQemoGYKE_iI2ijglHU5dH28_8yC7wpvk_woEaPM1IUgqxV5oQGsTZ8nArck65m0IejaQ7oLlimajbPd1JMkqdKOwu4XIffB8wDAHhCuhY2MvYHiS-byGo1zs4baTY2gZSstulr/s1600/trans955_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="550" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvqkNCVQemoGYKE_iI2ijglHU5dH28_8yC7wpvk_woEaPM1IUgqxV5oQGsTZ8nArck65m0IejaQ7oLlimajbPd1JMkqdKOwu4XIffB8wDAHhCuhY2MvYHiS-byGo1zs4baTY2gZSstulr/s400/trans955_bg.jpg" width="400" /></a></span></div>
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Et pour les non habitués, Janine, à l'origine de ce blog et excellente cuisinière... aimait partager ses découvertes et ses expériences. Et les morilles et le vin jaune sont devenus pour moi des incontournables.</b></span><br />
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<span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"><b>Comme les morilles pointent leur nez, c'est le moment de ressortir cette recette.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseOYUnuxvsS-jukyJlOL6sudAYweLonyTIL1EPvzCazO_qHFu6jOtBWgi7xzqJd185W9Xmlbh-w0ZnWdX2LsuewXgtzFf2_ePU4iue59ruNvIx8q94uhUJ_7Xv9Y2POh0Rv5esfRKW5oD/s1600/ingr%25C3%25A9d_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseOYUnuxvsS-jukyJlOL6sudAYweLonyTIL1EPvzCazO_qHFu6jOtBWgi7xzqJd185W9Xmlbh-w0ZnWdX2LsuewXgtzFf2_ePU4iue59ruNvIx8q94uhUJ_7Xv9Y2POh0Rv5esfRKW5oD/s1600/ingr%25C3%25A9d_bg.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisHW9XB7UoGDHORAYsHwLjxK8n3cbw5SFTIy0MFPw2Ep06AMGPojzC5aLQPdtiZOQE-9mXqi7SQHVhA8vg1r8ExzjPh5R-ridi-n-ILw_wvRRFQPag_I1JypysTM2U-sQWvC-4gguX_jH/s1600/trans957_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="734" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisHW9XB7UoGDHORAYsHwLjxK8n3cbw5SFTIy0MFPw2Ep06AMGPojzC5aLQPdtiZOQE-9mXqi7SQHVhA8vg1r8ExzjPh5R-ridi-n-ILw_wvRRFQPag_I1JypysTM2U-sQWvC-4gguX_jH/s1600/trans957_bg.jpg" /></a></div>
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<b><span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Remarques</span></span></b></div>
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour la préparation des <b>morilles </b>séchées, se reporter à la recette du blog : </span></span><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;">Le <a href="https://clubculinaire-vvv.blogspot.fr/2012/03/le-poulet-de-bresse-aux-morilles-et-au.html" target="_blank">poulet de Bresse</a> aux morilles et au vin jaune (clic)</span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;">Pour la cuisson du <b>filet de boeuf</b>, c'est selon le goût de chacun.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - La coutume dit 12 à 15 mn par livre.</span></span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;">Il est conseillé de mettre le filet, 1 heure à température ambiante, avant d'entreprendre la cuisson. </span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - Certains suggèrent, à la sortie du four d'envelopper le filet dans du papier alu, pendant 15 mn, pour une meilleure répartition du sang dans les fibres.</span></span><span style="color: #783f04; font-family: "trebuchet ms" , sans-serif;"> </span><br />
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<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - Pour une cuisson du filet à basse température, c'est plutôt 75° chaleur tournante pendant 1 h 30 à 2 h. </span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - Température à cœur de 45° pour une cuisson bleue, 50° pour une cuisson saignante, 55° pour une cuisson à point et plus de 60° pour une cuisson bien cuite. </span></span><br />
<span style="color: #783f04;"><span style="font-family: "trebuchet ms" , sans-serif;"> - Dans, ce cas saisir le filet à la poêle, avant ou en fin de cuisson. </span></span>mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-303144506196134472018-03-03T10:23:00.002+01:002018-08-29T17:45:49.601+02:00Taboulé de chou-fleur à l'avocat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHERF2SM1l0u-8rWgDCDDKID7wMNkA5cb0XzjlsZuLRH0-gmAZFQ4rzC364cZjx9hjvx9lFOHVAhJyjiqa8IeRULm7aFPHbWW9UF6gWC0FGGd6ZRUceDOHLnzYdBHDzqE6ug5Q5jLb8UVi/s1600/taboul1802_0040_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHERF2SM1l0u-8rWgDCDDKID7wMNkA5cb0XzjlsZuLRH0-gmAZFQ4rzC364cZjx9hjvx9lFOHVAhJyjiqa8IeRULm7aFPHbWW9UF6gWC0FGGd6ZRUceDOHLnzYdBHDzqE6ug5Q5jLb8UVi/s320/taboul1802_0040_bg.jpg" width="320" /></a><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b>Depuis six mois, on voit fleurir, sur les blogs et dans les revues, des recettes de taboulé de chou-fleur.</b></span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b>Invitée dimanche dernier, j'ai proposé de faire cette entrée. Sûr que ce n'est pas la saison, mais il fallait bien que je me lance un jour. Et puis, j'avais des testeurs sous la main, alors pourquoi s'en priver.Tout le monde a eu ses cinq fruits et légumes. J'adore les légumes crus, alors je me suis régalée.</b></span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b>C'est tout à fait le principe d'un <a href="https://clubculinaire-vvv.blogspot.fr/2014/06/mon-taboule.html" target="_blank">taboulé</a> (lien) classique. Il faut simplement remplacer la semoule par les fleurs de chou-fleur râpées. Avec mon robot, équipé de son couteau, cela a été pratique, rapide et efficace ( 2 x 2/3 mn, V 5 ). De plus cette recette doit se préparer à l'avance, le rêve de toute cuisinière.</b></span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b>Ingrédients</b> pour 6 personnes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF2JsufeZ8Utw6Veq5y9ViXoqcxjklVQw7Wct_qolqJ5tlzso953FbiALMHl5xv9ZWwEiD_eDqPvFosBsaX900Ii8fIPgJmNJKk1vqLJityxXgrdcJv44jLPtQGkaUP9Idi-yPAQ3V0Tu/s1600/ingr%25C3%25A9d_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="412" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF2JsufeZ8Utw6Veq5y9ViXoqcxjklVQw7Wct_qolqJ5tlzso953FbiALMHl5xv9ZWwEiD_eDqPvFosBsaX900Ii8fIPgJmNJKk1vqLJityxXgrdcJv44jLPtQGkaUP9Idi-yPAQ3V0Tu/s320/ingr%25C3%25A9d_bg.jpg" width="238" /></a></div>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 chou-fleur ( 500 g de têtes de bouquet )</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 100 g poivron jaune</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 100 g de concombre</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 100 g de tomates</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 100 g d'oignons rouges</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 bel avocat ou deux </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - quelques tomates séchées</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 2/3 c à s ciboulette</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 c à s de coriandre</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 jus de citron jaune +</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 jus de citron vert et son zeste ( 5 à 8 cl )</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 3 c à s d'huile d'olive </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 2 pincées de sel</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1 pincée de poivre</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - quelques pincées de gomasio </span><br />
<b><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Préparation</span></b><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Essuyer la tête de chou-fleur, sans la mouiller.</span><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Ne prélever que les têtes des bouquets de chou-fleur, </span><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">les placer dans le robot.En quelques secondes, vous obtiendrez un grain de semoule homogène.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Ajouter l'oignon rouge émincé, puis l'avocat coupé en dés. Mélanger.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Couper le concombre, les tomates, le poivron et la tomate séchée en dés et les incorporer.</span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Hacher la ciboulette et la coriandre. Mélanger. </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Ajouter l'huile et progressivement le jus de citron jusqu'à obtenir l'acidité souhaitée. </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Saler, poivrer. </span><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Goûter et rectifier l'assaisonnement.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Laisser reposer au frais, environ 6 heures.</span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> * Présenter sur une assiette, en quenelles ou pas, avec quelques pieds de mâche. </span><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Saupoudrer de gomasio.Le servir bien frais.</span><br />
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<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Commentaires et remarques</span></b><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">La plus grande difficulté de la recette est d'éliminer la production d'eau.</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Pour cela, je fais dégorger les tomates et le concombre, au sel et je les sèche.</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Et puis, je ne prends vraiment que les fleurs du chou-fleur, en évitant les tiges.</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">On peut aussi utiliser ou mélanger chou-fleur blanc et/ou violet et/ou romanesco. </span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Bien d'autres associations sont possibles avec cette semoule de chou-fleur:</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">pommes Granny, haricots rouges, pois chiches, maïs, raisins de corinthe...</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">poivron rouge, céleri branche, tomates séchées avec paprika, piment doux, cumin...</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">graines de tournesol ou autres graines ou noix...</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">féta ou bûche de chèvre...</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">dés de saumon fumé...</span><br />
<span style="color: #7f6000; font-family: Trebuchet MS, sans-serif;">Gomasio est un condiment, mélange de sel de mer et graines de sésame...</span><br />
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<br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com4tag:blogger.com,1999:blog-2520332118081471609.post-60012179062970131872018-02-04T12:33:00.000+01:002018-02-04T12:33:19.971+01:00Pot au feu traditionnel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYpMVuHCzKjsUBXiZrRHkePNpx3fP46-ZPCWm3F6PjRF8aETkY9QlGEcZku3h_2-vkVICoslVTh8kCUkQgtydEMIf_vdeibpa77HlyT_X4aBlYS0LRWfO7IL8X0iMC5JlWUAMXLqIE4sV/s1600/potauf1711_0016_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYpMVuHCzKjsUBXiZrRHkePNpx3fP46-ZPCWm3F6PjRF8aETkY9QlGEcZku3h_2-vkVICoslVTh8kCUkQgtydEMIf_vdeibpa77HlyT_X4aBlYS0LRWfO7IL8X0iMC5JlWUAMXLqIE4sV/s320/potauf1711_0016_bg.jpg" width="320" /></a><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>On ne peut pas parler de tradition familiale sans parler de pot-au-feu. Dans mon enfance, il s'inscrivait à notre table, une fois par semaine au passage du boucher. Il remplaçait avantageusement la potée. Le lendemain, le reste de viande était accompagné d'une bonne sauce tomate et le soir nous avions un bon bouillon aux alphabets.</b></span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Je n'oublie pas non plus que la tradition était encore plus vivace chez mes grands-parents. Il nourrissait la famille une bonne partie de la semaine. Le faitout trônait en permanence sur le coin de la cuisinière. Chaque jour on prélevait un peu de viande, des légumes et le soir du bouillon et on rajoutait des légumes et de l'eau. Enfant j'avais l'impression que c'était inépuisable...</b></span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingrédients (recette de base)</b></span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 500 g de paleron</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 500 g de macreuse ou jumeau...</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 500 g de jarret </span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 ou 2 os</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 8 carottes</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 4 beaux poireaux</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - navets</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 cœur de céleri branche</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 gros oignons</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 2 gousses d"ail </span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 4 clous de girofle</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 bouquet garni</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 1 ou 2 navets roux </span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - 3 g de grains de poivre</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - du persil</span><br />
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<b><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Préparation</span></b><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Avec ma mère, c'était très simple, pas de chichi. Le tout était mis dans la cocotte minute, recouvert largement d'eau froide et c'était parti pour 1 heure après la rotation de la soupape.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour ma part, je prends plus de précaution, même quand j'utilise la cocotte minute.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Je décompose en 3 étapes: du bon bouillon, de la bonne viande et des légumes pas trop cuits. </span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Je vous fait grâce de toutes les étapes d'épluchage, découpage... des légumes.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Le bouillon</u></span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Un peu à la manière du court bouillon, dans l'eau froide, je mets </span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">l'oignon piqué des clous de girofle, l'ail, le bouquet garni, le persil, le poivre, du gros sel, </span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">deux tronçons de poireau avec du vert, deux carottes en rondelles, deux branches de céleri, </span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">l'os, le morceau de viande avec os, type plate de côte ou jarret et le navet roux..</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Je porte à ébullition et laisse cuire 20 à 30 mn.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>La viande</u> (certains ficellent les morceaux ensemble pour mieux les retrouver)</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Je mets un bon verre d'eau froide puis j'écume avec l'ustensile du même nom, j'enlève les impuretés qui nagent à la surface.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Je laisse reprendre l'ébullition et j'ajoute toutes les autres viandes.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Je laisse encore frémir environ une heure à une heure trente.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * J'écume à nouveau si nécessaire.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Les légumes</u></span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * J'ajoute les poireaux ficelés, les branches de céleri ficelées, les carottes en tronçons, les navets.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> * Je laisse reprendre l'ébullition, puis frémir encore pendant une heure.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRUt3HD0vSNeHOhOPBtqqlXoiCoiBIhflx-bNpiRL5UNsdF0kLb2VKfp1uD21CoO-DCqR4Yac5akrEyXCFXRfN_uZ9b9ppbJF4ZLyUDrsa4gXI1k8QhGs52GxnrPwsp4YIoxYZxsfUab1/s1600/potauf1711_0019_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRUt3HD0vSNeHOhOPBtqqlXoiCoiBIhflx-bNpiRL5UNsdF0kLb2VKfp1uD21CoO-DCqR4Yac5akrEyXCFXRfN_uZ9b9ppbJF4ZLyUDrsa4gXI1k8QhGs52GxnrPwsp4YIoxYZxsfUab1/s320/potauf1711_0019_bg.jpg" width="320" /></a></div>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Il ne reste plus qu'à partir à la recherche des différents morceaux, les égoutter, retirer les ficelles , couper la viande en morceaux et présenter dans un plat creux, et le servir avec de la moutarde, des cornichons,fleur de sel...</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Le bouillon peut être servi en entrée avec des croûtons grillés ou le soir avec vermicelle, petites pâtes ou tapioca.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Si vous jugez votre bouillon pas assez goûteux, vous pouvez le faire réduire.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Avant cela, il faut le filtrer et le dégraisser.</span><br />
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<b><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Suggestions</span></b><br />
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Votre pot au feu peut devenir un plat de fête en enrichissant les ingrédients.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Les grands chefs ont chacun leur recette en utilisant en plus du veau, du porc, de la volaille, de l'agneau, du canard....</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">A condition d'ajuster les temps de cuisson, libre à vous de choisir d'autres légumes .</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Moi je reste plus classique, j'applique la règle des 4 morceaux de viande de boeuf:</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un maigre, macreuse, joue...</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un gras, jarret ou gîte</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un pour le goût, plat de côte, flanchet,collier, joue, tendron ...</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un gélatineux, paleron, jarret, gîte ou queue... </span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> - un os à moelle</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzVadUX8XtP-EWAn31TaywTLn6ij7ThUbIj2oNIdRY8fjyhxp29bZfWHd_E3-dLt9IYsuzC_oFu_u5pz-sKRwUu7-_QCvt9ctn7E9bDqN0D4oovyRlglzKhQspoQ9XcLfZdT2HWCjy1eL/s1600/potauf1711_0018_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzVadUX8XtP-EWAn31TaywTLn6ij7ThUbIj2oNIdRY8fjyhxp29bZfWHd_E3-dLt9IYsuzC_oFu_u5pz-sKRwUu7-_QCvt9ctn7E9bDqN0D4oovyRlglzKhQspoQ9XcLfZdT2HWCjy1eL/s320/potauf1711_0018_bg.jpg" width="320" /></a><span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Il y a de nombreuses recettes pour utiliser les restes de viandes de pot-au-feu,</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">boulettes, parmentier, salade...</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On peut aussi utiliser les cocottes sous pression et respecter ces trois étapes de cuisson. Faites attention à ne pas vous brûler. Pour gagner du temps, faites retomber la pression en plaçant la cocotte sous le robinet d'eau froide.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Remarques</b></span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cette manière de procéder permet d'obtenir à la fois un bon bouillon et une viande goûteuse.</span><br />
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<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">J'ai eu quelques difficultés à retrouver mes saveurs d'enfances à ce sujet. Ce qui est explicable par les changements de saveur des produits modernes mais pas seulement.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour colorer le bouillon et donner du goût, ma mère mettait des "navets roux" . Et j'ai eu quelques difficultés à en faire.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnHuxN9zKYfLKBIGSWi2tL2rFhE5gSRgAr9L_n-8wWjkTPhlXS4y9Y6Xm79mC_UutyOL-F3MBVvOIN0oGWxLpnpazMiUfnHRw9pwOxu7rcuYuU6B7u6vBLBYXeDP_oa4xoqobQBnEQ8mm/s1600/potauf1711_0012_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnHuxN9zKYfLKBIGSWi2tL2rFhE5gSRgAr9L_n-8wWjkTPhlXS4y9Y6Xm79mC_UutyOL-F3MBVvOIN0oGWxLpnpazMiUfnHRw9pwOxu7rcuYuU6B7u6vBLBYXeDP_oa4xoqobQBnEQ8mm/s320/potauf1711_0012_bg.jpg" width="320" /></a></div>
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Chaque année on récoltait des "choux-navets". Ma mère les épluchait, les tranchait en rondelles et les mettaient à sécher voir à griller, dans le four de la cuisinière. Elle les conservait dans une boîte en fer et elle utilisait une à deux rondelles dans chaque pot-au-feu.</span><br />
<span style="color: #783f04; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Je crois avoir enfin trouvé que le "chou-navet" est un rutabaga , dans mes souvenirs plutôt vert que violet dans sa partie supérieure.</span><br />
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<br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com3tag:blogger.com,1999:blog-2520332118081471609.post-16832942876253480632017-12-17T22:38:00.000+01:002017-12-17T22:38:40.529+01:00Le pain d'épices de Janine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq5vpKF7dzNgNYR3ql5End_kkqG2MXaRiLqoJ55ngdwST94a7MoMWSKn_COfWByaRsociBV3D34zYSIILjLfNihKLQkH48X26M_mz_-7RYSERaAMkp5wStCXlBvdrfGlgowUGYqBRqLg/s1600/pain1712_0004_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="368" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFq5vpKF7dzNgNYR3ql5End_kkqG2MXaRiLqoJ55ngdwST94a7MoMWSKn_COfWByaRsociBV3D34zYSIILjLfNihKLQkH48X26M_mz_-7RYSERaAMkp5wStCXlBvdrfGlgowUGYqBRqLg/s320/pain1712_0004_bg.jpg" width="214" /></a><span style="color: #783f04;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <b> Rien de mieux que le temps de Noël, pour se remettre dans le pain d'épices.</b></span></span><br />
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<span style="color: #783f04;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <b> Il en existe de multiples recettes , plus ou moins traditionnelles, mais aussi plus modernes, remises au goût du jour par de jeunes chefs. Je ne peux pas tous les citer.</b></span></span><br />
<b><span style="color: #783f04;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Hier encore je relisais celle du pain d'épices de Reims et celle de Christophe Michalak, très pointue dans ses dosages.</span></span></b><br />
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<b><span style="color: #783f04;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Mais sentimentalement, je ne pouvais choisir que celle de Janine extraite de son livre de recettes familiales. </span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIBrU0FLV4rjL60RwqaPBz8bB6wyJD0o0N56uOjYmDEfEPodasdtfKRXmdJ66Dbz64dXr27H21XSzaCBmemnnYJdHBryNq75NavFUwC4rbeuXxG21x6aHAANvh4py8OH_nOPlWbH07fU/s1600/trans828_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="389" data-original-width="550" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIBrU0FLV4rjL60RwqaPBz8bB6wyJD0o0N56uOjYmDEfEPodasdtfKRXmdJ66Dbz64dXr27H21XSzaCBmemnnYJdHBryNq75NavFUwC4rbeuXxG21x6aHAANvh4py8OH_nOPlWbH07fU/s400/trans828_bg.jpg" width="400" /></a></div>
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<b><span style="color: #660000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ce gâteau est meilleur après quelques jours.</i></span></span></b></div>
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<b><span style="color: #660000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Comme les bonnes âmes, il se bonifie en vieillissant!!!</i></span></span></b></div>
mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-49509133749414600312017-11-30T09:02:00.002+01:002017-11-30T11:57:15.390+01:00Récolte et conservation des pommes<div style="font-weight: normal; margin-bottom: 0cm; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gSaGh1QLrb8H4AWDmiyJzpwpRiPfeTDX-OWxgAgxsMFbUc2cl975j3c0NPE8IhosoPzkDGCma0mzWlIA8SQRVaOWS5NwTSwi3_hHDJj950JpPPoDds9wbexFuVQm0WE_BFRjCv3cMW8/s1600/IMG_3518_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="411" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gSaGh1QLrb8H4AWDmiyJzpwpRiPfeTDX-OWxgAgxsMFbUc2cl975j3c0NPE8IhosoPzkDGCma0mzWlIA8SQRVaOWS5NwTSwi3_hHDJj950JpPPoDds9wbexFuVQm0WE_BFRjCv3cMW8/s320/IMG_3518_bg.jpg" width="239" /></a><i><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Il y a quelque temps nous avons parlé de la fabrication de jus de pommes. Encore faut-il récolter et conserver ces pommes...</span></span></span></span></i><br />
<i><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Contribution de Luc toujours, à Laval sur Tourbe.</span></span></span></span></i></div>
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<b><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Le
verger comprend une vingtaine de pommiers, tige ou ½ tige,
plantés à diverses époques depuis 1950.</span></span></span></span></b><br />
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<b><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Quatre arbres sont de
variétés à cidre.</span></span></span></span></b><br />
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<b><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">L'herbe est fauchée régulièrement et
plus particulièrement en automne. </span></span></span></span></b><br />
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<b><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Récolte </span></span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgexV0zh9oQsIB_5t_uS8CcE_XWcsHJY7waoz8PEUdXbgsehrRuzdrYjVXgeoQTZLYEumAUZMtM2mxWcYr9wbraoRzlm36KjDNQlvQfojhtskmvfWZbhggchgzVaRw1iWj-iJSaYtpX_c/s1600/IMG_3520_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="411" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgexV0zh9oQsIB_5t_uS8CcE_XWcsHJY7waoz8PEUdXbgsehrRuzdrYjVXgeoQTZLYEumAUZMtM2mxWcYr9wbraoRzlm36KjDNQlvQfojhtskmvfWZbhggchgzVaRw1iWj-iJSaYtpX_c/s320/IMG_3520_bg.jpg" width="239" /></a><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Les
variétés à couteau (Boscoop , Reine des reinettes ,
Melrose, Blanches précoces...) de bonne qualité gustative
sont cueillies à la main , en une ou deux fois, à
l'approche de leur maturité . J'utilise un panier à crochet
quand je suis sur l'échelle; celle-ci est élargie aux pieds,
indispensable pour sa stabilité. J'emploie une caisse
ventrale pour la cueillette à partir du sol.</span></span></span></span></div>
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<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Les
pommes tombées sont ramassées tous les quinze jours
environ , à partir de septembre. Les pourries partent au
compostage. Les autres sont mises en caisses en plastique,
ajourées sur le fond et les cotés, taille 38 litres. Elles
sont placées sur des rayonnages dans un local isolé et
équipée d'une aspiration d'air.</span></span></span></span><br />
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<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Conservation </b></span></span></span></span></div>
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<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Au
stockage, le mûrissement des fruits dégage de l'éthylène
qui, à son tour, en accélère le processus. L'aspirateur en
période fraîche permet de l'éviter.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwsr8YjbmWqN9X1SmkYDXh2qaUNQPWymF0cFVB9cWCZy50wP0RAgPR7FT4zju0pujSpNMx5lqtAKE9TylAtpecMaxVO4ORE4MXyxhX2ZOfT2-JFDGTtwmShgUCkYYwb90AbP6qeN0gzM/s1600/bando_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwsr8YjbmWqN9X1SmkYDXh2qaUNQPWymF0cFVB9cWCZy50wP0RAgPR7FT4zju0pujSpNMx5lqtAKE9TylAtpecMaxVO4ORE4MXyxhX2ZOfT2-JFDGTtwmShgUCkYYwb90AbP6qeN0gzM/s1600/bando_bg.jpg" /></a></div>
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<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Par contre, les
températures d'automne maintenant plus élevées
nécessiteraient un refroidissement surtout avant le 15
octobre. La T° du local devrait se situ</span></span></span></span><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">er aux alentours de
9 degrés pour permettre une maturation lente, favorable à
la conservation du goût et limitant le pourrissement. Chaque
caisse ne contient qu'une variété. La disposition des
caisses sur les rayonnages permet l'élimination des
défectueuses.</span></span></span></span></div>
<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc4moUhukPtwg31zfvHSRZo0X5FXyg3R2MJO-JOHKIXDD89A5xD46bBDECF0kG851r8mN5_zzZ5bex2Q3SOES3gQZt7y-HVV5dlqhap0S4gdXlYExbbk3SEyZY6aXQKMOPuy9w5AWv4U/s1600/DSCN6988_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="367" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc4moUhukPtwg31zfvHSRZo0X5FXyg3R2MJO-JOHKIXDD89A5xD46bBDECF0kG851r8mN5_zzZ5bex2Q3SOES3gQZt7y-HVV5dlqhap0S4gdXlYExbbk3SEyZY6aXQKMOPuy9w5AWv4U/s200/DSCN6988_bg.jpg" width="133" /></a><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">En
effet, lors du pressage, fin octobre et fin décembre,
j'essaie de mélanger le plus de variétés possibles pour
avoir un jus de goût constant. Je privilégie aussi les
fruits les plus mûrs et j'ajoute les petits calibres
des pommes à couteau.</span></span></span></span></div>
<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></span></span>
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<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Les
arbres de ce type de variétés sont secoués fin octobre pour terminer le ramassage.
Les pommiers à cidre, plus tardifs, sont secoués vers le
15 novembre. Après
cette date, il reste donc à aérer le local aux bonnes T°
et à éliminer les fruits gâtés.</span></span></span></span><br />
<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></span></span></div>
<span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></span></span>
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<div style="font-weight: normal; margin-bottom: 0cm;">
<i><span style="color: #990000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><u>P.S</u>.:
2017, première année où la récolte est aussi faible suite
aux gels de printemps </span></span></span></span></i>
</div>
Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-30140901795861470172017-11-15T11:05:00.000+01:002017-12-10T10:21:59.739+01:00Les Bricelets sucrés, mini-gaufres sèches<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSv35jN5UtRn57PdQ6PG6O4T81Z4ZGFhqd9Cc5k617Q9yXJ3jxe6u2kokIXh8f9ZPY36v6stD6OKkOnx5QpeHcKl9TjrBW2NiPkMpFq17tFOV92A-P_5CIZNpMS-In-5h7JVA2p0C-fxr/s1600/brice1712_0016_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="368" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSv35jN5UtRn57PdQ6PG6O4T81Z4ZGFhqd9Cc5k617Q9yXJ3jxe6u2kokIXh8f9ZPY36v6stD6OKkOnx5QpeHcKl9TjrBW2NiPkMpFq17tFOV92A-P_5CIZNpMS-In-5h7JVA2p0C-fxr/s320/brice1712_0016_bg.jpg" width="212" /></a><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Je mets enfin une recette de bricelets sucrés, ce sont les ancêtres de la famille. </b></span></div>
<div style="text-align: justify;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Les <a href="http://clubculinaire-vvv.blogspot.fr/2013/02/bricelets-sales-mini-gaufres-seches.html" target="_blank">salés (lien)</a>, déclinaison plus moderne, se sont adaptés à l'air des apéros.</b></span><br />
<br />
<br /></div>
<div style="text-align: justify;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Il y a de multiples recettes à base de pâte liquide ou semi-liquide ou épaisse.</b></span></div>
<div style="text-align: justify;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Aujourd'hui c'est une pâte semi-liquide qui est à l'honneur, celle de ma belle-sœur Antoinette.</b></span></div>
<div style="text-align: justify;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Elle utilise la peau de lait, chose courante dans une ferme d'élevage laitier.</b></span></div>
<div style="text-align: justify;">
<br /></div>
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<div style="text-align: center;">
<span style="color: #b45f06;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingrédients, </b></span></span><br />
<span style="color: #b45f06;"><span style="font-family: "trebuchet ms" , sans-serif;">po</span><span style="font-family: "trebuchet ms" , sans-serif;">ur une soixantaine de bricelets</span></span></div>
<div style="text-align: center;">
<span style="color: #b45f06;"><br /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7eQ71CY-gvBBcuN1s3Sr6o98M5vG5H4Cj-zNbSu8hLFBBYJP36SZs5lYNwjWRtHGsKRz7XV-eAb5MxH5uPC00R5LJEoh00yOJLJZBxhULwI68J7B94N9XdAtFCn1ocfCrU3vayk67X8kZ/s1600/bricel1711_0002_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7eQ71CY-gvBBcuN1s3Sr6o98M5vG5H4Cj-zNbSu8hLFBBYJP36SZs5lYNwjWRtHGsKRz7XV-eAb5MxH5uPC00R5LJEoh00yOJLJZBxhULwI68J7B94N9XdAtFCn1ocfCrU3vayk67X8kZ/s320/bricel1711_0002_bg.jpg" width="320" /></a><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 80 g de beurre</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 100 g de sucre</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 1 pincée de sel</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 25 cl de peau de lait</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 40 cl d'eau</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 1 cs 1/2 de goutte</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> - 300 g de farine</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<div style="text-align: center;">
<br />
<span style="color: #b45f06;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Préparation, </b></span><span style="font-family: "trebuchet ms" , sans-serif;">une nuit de repos</span></span><br />
<span style="color: #b45f06;"><span style="font-family: "trebuchet ms" , sans-serif;"> et </span><span style="font-family: "trebuchet ms" , sans-serif;">une heure de cuisson</span></span><br />
<span style="color: #b45f06;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Nd-61tRweutunTpdfRMYZS9p4I3VAM8BfEb_cY5tx0rk2c0FyoeKOWp3UDkUm6PGnzIvRYIBQFzpOs7S20RvA9W7H68NmvtbcyTk-9No3FgFkEbDbh-uJYWjgKEK1v8lJb40trVKGgUJ/s1600/brice1712_0001_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Nd-61tRweutunTpdfRMYZS9p4I3VAM8BfEb_cY5tx0rk2c0FyoeKOWp3UDkUm6PGnzIvRYIBQFzpOs7S20RvA9W7H68NmvtbcyTk-9No3FgFkEbDbh-uJYWjgKEK1v8lJb40trVKGgUJ/s200/brice1712_0001_bg.jpg" width="200" /></a><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Travailler le beurre en crème.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Y ajouter peu à peu le sucre, la peau de lait, le sel, la goutte, l'eau.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Incorporer la farine tamisée et travailler le tout en une pâte</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> consistante.</span><br />
<div style="text-align: center;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><i>Laisser reposer une nuit.</i></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOFDFJeEiLNgGOK-QZyqGQZda1AcWemi8v0zGIQyesijJ27mR-tczzWvz4_Zv8smrUkLUc1On4g4wG_GAmcr3KjQi3HBAinKzGEyozJxR-NR5_ioE86xxtY_hUGQ7jr36fIFfZeZw82Xd/s1600/brice1712_0009_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOFDFJeEiLNgGOK-QZyqGQZda1AcWemi8v0zGIQyesijJ27mR-tczzWvz4_Zv8smrUkLUc1On4g4wG_GAmcr3KjQi3HBAinKzGEyozJxR-NR5_ioE86xxtY_hUGQ7jr36fIFfZeZw82Xd/s400/brice1712_0009_bg.jpg" width="400" /></a></div>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Faites chauffer le fer. Le graisser avant la première utilisation.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Verser une bonne cuiller de pâte au centre de la plaque.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Refermer. La pâte se répartit d'elle même.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV3bcMwQbkVdUlULFOyDGdEH5xKglarFT5BupOSNqsUTnxdaIcIlYg910PpzOgHWb8ohjiUlfWpzXNo65YbMxTJJZ1nizGMc0ay4E2qI7TEdQTdMKb7QzmAQmoEGhcVS3XurxdxpoGDG-/s1600/cuisson_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="152" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV3bcMwQbkVdUlULFOyDGdEH5xKglarFT5BupOSNqsUTnxdaIcIlYg910PpzOgHWb8ohjiUlfWpzXNo65YbMxTJJZ1nizGMc0ay4E2qI7TEdQTdMKb7QzmAQmoEGhcVS3XurxdxpoGDG-/s1600/cuisson_bg.jpg" /></a></div>
<div style="text-align: center;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> La cuisson est bonne quand la vapeur finit de s'échapper.</span></div>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Laisser refroidir, sans superposer, sur une volette ou des grilles.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Conserver en boîte hermétique, pendant...une ou plusieurs semaines selon votre gourmandise !</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisC7jHgTSfC1g9c1tYC0q5K4nVVFHV_ujOtM6SKFlPb7x5YfBOZvDpWPhybRfuubrL4pbP1CCGKkXYRL5EbhphTbTDuu8N6ZA-z73Q_r15_rZ55FzntDUka2hn4DuE51xqfUhR-oT7o4Vw/s1600/conser_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="195" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisC7jHgTSfC1g9c1tYC0q5K4nVVFHV_ujOtM6SKFlPb7x5YfBOZvDpWPhybRfuubrL4pbP1CCGKkXYRL5EbhphTbTDuu8N6ZA-z73Q_r15_rZ55FzntDUka2hn4DuE51xqfUhR-oT7o4Vw/s1600/conser_bg.jpg" /></a></div>
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<div style="text-align: center;">
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Suggestions</b></span></div>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">La peau de lait se remplace par 25 cl de crème épaisse entière.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Pour la goutte, alias <i>eau de vie</i>, j'ai utilisé du kirsch.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Il faut laisser reposer la pâte pendant un minimum de 2 heures, même si vous êtes pressé(e) s .</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJD3DO85c3ljWltGyk17ki6NaTJU_PaLarIuNNWZBhZ3j8e_7BK0r3PyqE8BroT2amVm7fWkzXapTcloo179jVIZW0elJCnrbfxEVKCq3VmXMMQbs0xpfHkotlsUh_hik2zVDV9LK3zWVI/s1600/brice1712_0029_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="393" data-original-width="550" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJD3DO85c3ljWltGyk17ki6NaTJU_PaLarIuNNWZBhZ3j8e_7BK0r3PyqE8BroT2amVm7fWkzXapTcloo179jVIZW0elJCnrbfxEVKCq3VmXMMQbs0xpfHkotlsUh_hik2zVDV9LK3zWVI/s320/brice1712_0029_bg.jpg" width="320" /></a><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">J'utilise de la farine, type 55, et du sucre vanillé maison. Mais vous pouvez aussi utiliser d'autres parfum.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Quand au temps de conservation, je ne peux pas être précise puisque la gourmandise a rapidement </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">raison de mes réserves.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Autre recette donnée par un blogger "<i>Jacky320</i> " dans les commentaires:</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">200 g de farine, 200 g de beurre, 200 g de sucre, 4 oeufs, </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">vanille bourbon, parfum pour crêpes acheté en pharmacie (?), 1/2 verre de Calva. .</span><br />
<br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-46815904004569843902017-10-31T17:52:00.000+01:002017-11-02T09:26:08.315+01:00Jus de pomme artisanal<br />
<div style="margin-bottom: 0cm;">
<span style="font-size: 16pt;"><span style="font-family: "arial" , sans-serif;"><span style="color: #990000; font-size: small;"><i>Produire
son jus de pomme à Laval sur Tourbe (51)... une contribution de Luc, habitant du village.</i></span></span></span><br />
<span style="font-size: 16pt;"><span style="font-family: "arial" , sans-serif;"><span style="color: #990000; font-size: small;"><i><br /></i></span></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmp_gz1kOadNb0RHD4f_Ur_kbBrLJwXmwBxGiFIv48UzeJL_S9idgDbV7r5NXWr2wSyTrbjq1uDc3zzqlXHhFWW0UpXd0TTgYyam5bu1fwBmaC5vSqkEvyE9C_8XRuiEBYcNPZAC4uY8M/s1600/bandeau+pommes_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="124" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmp_gz1kOadNb0RHD4f_Ur_kbBrLJwXmwBxGiFIv48UzeJL_S9idgDbV7r5NXWr2wSyTrbjq1uDc3zzqlXHhFWW0UpXd0TTgYyam5bu1fwBmaC5vSqkEvyE9C_8XRuiEBYcNPZAC4uY8M/s1600/bandeau+pommes_bg.jpg" /></a></div>
<span style="font-size: 16pt;"><span style="font-family: "arial" , sans-serif;"><span style="color: #990000; font-size: small;"><br /></span></span></span></div>
<div style="margin-bottom: 0cm;">
<div style="text-align: justify;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><b>Cette
boisson est très appréciée par les plus jeunes et par les adultes également. Elle s'identifie facilement à un
terroir, permet de valoriser les pommes excédentaires ou à
maturité rapide. Je disposais d'un broyeur à pommes ainsi que
d'un pressoir de 360 litres achetés dans les années 50.
Broyage et pressage sont une occasion festive et conviviale
pour se retrouver en famille ou entre amis.</b></span></div>
<div style="text-align: justify;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><b>Broyage et pressage</b></span></div>
<div style="text-align: justify;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #990000; font-family: "arial" , sans-serif;">Ils ont lieu en
deux périodes : fin octobre, une première période plus destinée à la
production de jus de pommes et en fin d'année, une autre, plus orientée
sur le cidre (ce sujet sera traité ultérieurement).</span></div>
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<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C0hiwu7vdfWz_nQSADgWUqgl3e3WGlmdOX7H8_yIjP_QiXmzj3O6PpJ1kM_oaf-Pe-gdNQvGvxTxTw8zfg7htWtNQqmLz1BVb8bOLR3D5f8-aftIgtbJYhkorEjZT5P2QaMuVgHTFbg6/s1600/pressage_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="259" data-original-width="550" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0C0hiwu7vdfWz_nQSADgWUqgl3e3WGlmdOX7H8_yIjP_QiXmzj3O6PpJ1kM_oaf-Pe-gdNQvGvxTxTw8zfg7htWtNQqmLz1BVb8bOLR3D5f8-aftIgtbJYhkorEjZT5P2QaMuVgHTFbg6/s320/pressage_bg.jpg" width="320" /></a></div>
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<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #990000; font-family: "arial" , sans-serif;">A la sortie du pressoir le jus est filtré au travers de deux tissus de coton superposés , maintenus par grillage (type écumoire à frites), le tout disposé dans un entonnoir de grande dimension : 40 cm .Les tissus s'obstruent de pulpe de pommes, aussi est-il nécessaire de les rincer à l'eau froide fréquemment et d'en disposer en nombre ..</span></div>
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<span style="color: #990000; font-family: "arial" , sans-serif;"><b>Mise en bouteille et stérilisation</b></span></div>
</div>
<div style="margin-bottom: 0cm;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span>
<span style="color: #990000; font-family: "arial" , sans-serif;">Pour
un entretien facile des contenants j'ai opté pour la
bouteille d'un litre transparente à fond plat, convenant dans
le pasteurisateur et fermée par une capsule twist off. Les
bouteilles sont lavées, brossées, et rincées après usage et
stérilisées seulement avant remplissage; idem pour les
capsules, sauf à les renouveler à chaque usage.</span><br />
<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSBXxlyBJZfQseYHZRh35YK2l2whCWblWx_uHAttkPx9MrU0uNiLB9QZ-CMU_IXVTcAbzoVst-Tq1FOd0QSjHI0ecwAOWg3qscFLRJfHT6sJcNTYTON0cTSTVxJZbiLZnM1Q9WPF8EwEY/s1600/filtre_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSBXxlyBJZfQseYHZRh35YK2l2whCWblWx_uHAttkPx9MrU0uNiLB9QZ-CMU_IXVTcAbzoVst-Tq1FOd0QSjHI0ecwAOWg3qscFLRJfHT6sJcNTYTON0cTSTVxJZbiLZnM1Q9WPF8EwEY/s320/filtre_bg.jpg" width="320" /></a></div>
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<div style="margin-bottom: 0cm;">
<span style="color: #990000; font-family: "arial" , sans-serif;">Je
remplis les bouteilles tout en laissant 2 cm vide en haut du goulot
pour la dilatation et sans les capsuler. Les bouteilles sont disposées côte à côte
dans l'un des stérilisateurs électriques en maintenant l'eau à 75-80 degrés; le jus dans la bouteille doit
monter à 75 degrés minimum pendant 3 minutes pour être
pasteurisé, je remue une fois le liquide avec une cuillère
pendant l'intervention pour favoriser l'homogénéisation. </span><span style="color: #990000; font-family: "arial" , sans-serif;">Un
thermomètre dans une bouteille me permet de contrôler les
températures.</span><br />
<span style="color: #990000; font-family: "arial" , sans-serif;">Puis la bouteille est capsulée et aussitôt
retournée dans une caisse à bouteilles, pour pasteuriser la
partie supérieure. Je sors les bouteilles chaudes du
pasteurisateur avec une pince à bocaux .</span><br />
<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXS9hX7YHwGX8BLMG2LCc8K5hCeshleVn6l63Ulf4v0WxBVNgfhgSeyCxFTsOXe7yJGIeMeLVAs0ltX0a-LdjukC6dVnE8FgW_-dsplPIxi8NqtqqV8p1couDfmbIi1QKKKBlJ__LB4oc/s1600/stockage_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="368" data-original-width="550" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXS9hX7YHwGX8BLMG2LCc8K5hCeshleVn6l63Ulf4v0WxBVNgfhgSeyCxFTsOXe7yJGIeMeLVAs0ltX0a-LdjukC6dVnE8FgW_-dsplPIxi8NqtqqV8p1couDfmbIi1QKKKBlJ__LB4oc/s320/stockage_bg.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Conservation</b></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: #990000; font-family: "arial" , sans-serif;"><br /></span>
<span style="color: #990000; font-family: "arial" , sans-serif;">Après
refroidissement elles sont replacées à la verticale et
conservées ainsi un an ou plus. Un dépôt se forme à la
partie inférieure, il peut se consommer sans problèmes les
premiers mois; par la suite son goût se dégrade . </span>
</div>
Maximilienhttp://www.blogger.com/profile/14003666562167888682noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-41145596642499482392017-10-23T10:45:00.000+02:002017-11-19T09:46:13.603+01:00Le Gratin de bettes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovPKwp30l_hZ84xQ4hxB5gcjIP10yNgLuKNTHKEbfVXiw1QnvC_07vkPB-JbNl4CQSb_lV3wdljUMw0OlZq3A0AjSkj3_lhV7LrKm38gwE1olc7VOaGi-r8_f2eb_pwig1ugZVrJygNFs/s1600/chatil1709_0096_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="550" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovPKwp30l_hZ84xQ4hxB5gcjIP10yNgLuKNTHKEbfVXiw1QnvC_07vkPB-JbNl4CQSb_lV3wdljUMw0OlZq3A0AjSkj3_lhV7LrKm38gwE1olc7VOaGi-r8_f2eb_pwig1ugZVrJygNFs/s320/chatil1709_0096_bg.jpg" width="320" /></a></div>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b> La période estivale n'en finissant pas, le jardin produit toujours, certes avec parcimonie, tomates, bouquets de brocolis et haricots.</b></span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b>Mais pour les bettes, c'est encore l'excédent. Je ne me fatigue toujours pas des feuilles, mais pour les côtes, c'est toujours la même histoire. Je l'avais plus ou moins résolue, en les éminçant assez finement.</b></span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b>J'ai franchi une nouvelle étape avec ce gratin. A la différence d'un gratin classique, j'ai fait cuire les côtes émincées dans du lait, lait qui servira ensuite à la béchamel. J'ai trouvé cette idée sur le site cuisinemaison.net.</b></span><br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosXKTJEi-Lqjvslgvh-bEIqbdIKYZOJWwOEA3rU5uqnTQ5ldo-QmoWoIkbtNI2snoEFirSCy_08049Qu-O7cnCz6xRtjqg4XpbqHwK6M-PR0vWVYmw-A78PaDSUb6jHLS8ULYyX0S9scI/s1600/nat1709_0004_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="586" data-original-width="391" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosXKTJEi-Lqjvslgvh-bEIqbdIKYZOJWwOEA3rU5uqnTQ5ldo-QmoWoIkbtNI2snoEFirSCy_08049Qu-O7cnCz6xRtjqg4XpbqHwK6M-PR0vWVYmw-A78PaDSUb6jHLS8ULYyX0S9scI/s320/nat1709_0004_bg.jpg" width="213" /></a><span style="color: #38761d; font-family: "verdana" , sans-serif;"><b>Ingrédients</b></span></div>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 5 à 6 côtes de bettes (côtes et feuilles)</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 1/2 litre de lait</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 1 càc de gros sel</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 1 oignon</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 1 càs d'huile d'olive</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 100 g de poitrine fumée </span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 30 g de beurre</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 30 g de farine </span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 90 g de comté</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - noix de muscade </span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> - 1 càs de moutarde à l'ancienne (facultatif)</span><br />
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<div style="text-align: center;">
<span style="color: #38761d; font-family: "verdana" , sans-serif;"><b>Préparation</b></span></div>
<span style="color: #38761d;"><span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Laver, puis préparer les bettes.</span></span><br />
<span style="color: #38761d;"><span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: #38761d;">
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * </span><span style="color: #38761d; font-family: "verdana" , sans-serif;">Prendre </span><span style="color: #38761d; font-family: "verdana" , sans-serif;">les feuilles, les ébouillanter ou non selon les goûts de chacun et les couper finement dans la largeur.</span></span><br />
<span style="color: #38761d;"><span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Rissoler, dans une poêl</span><span style="color: #38761d; font-family: "verdana" , sans-serif;">e huilée, les oignons émincés. Ajouter les feuilles de bettes, et laisser cuire à l'étouffée, doucement, une dizaine de minutes.Les égoutter et conserver le jus s'il y en a.</span></span><br />
<span style="color: #38761d;"><span style="color: #38761d; font-family: "verdana" , sans-serif;"><br /></span><span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Chauffer le lait, avec le sel si nécessaire.</span></span><br />
<span style="color: #38761d;"><span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Prendre les côtes, les couper en fines lamelles, et les plonger dans le lait bouillant, pendant une douzaine de minutes. Les égoutter et conserver le lait.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nOPckYckomlJJmMCVd5IK9jjFaDYnG-hzyrc0a3AV5PfJhhxWmRL6g8IiOaR3Raectun8d-DSyFOljjeM4Xkjj4VRTFVSsINiM6Nwa7-wXBbHs6o4YBDof-LeUB_yOQTEh2EFX0d6Sqv/s1600/ingr_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="151" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nOPckYckomlJJmMCVd5IK9jjFaDYnG-hzyrc0a3AV5PfJhhxWmRL6g8IiOaR3Raectun8d-DSyFOljjeM4Xkjj4VRTFVSsINiM6Nwa7-wXBbHs6o4YBDof-LeUB_yOQTEh2EFX0d6Sqv/s1600/ingr_bg.jpg" /></a></div>
<span style="color: #38761d;"><br /></span>
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Préchauffer le four à 180 °.</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Mélanger les côtes et les feuilles. Les ranger dans un plat à four.</span><br />
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<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Préparer la béchamel.</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Faire fondre le beurre dans une casserole, ajouter la farine, bien mélanger sans laisser colorer.</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Incorporer doucement, en mélangeant, le jus des feuilles puis le lait .</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Assaisonner sel poivre, muscade, moutarde ou origan....</span><br />
<span style="color: #38761d; font-family: "verdana" , sans-serif;"> * Verser la sauce dans le plat, puis parsemer de comté râpé et mettre au four pour 30 mn.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovPKwp30l_hZ84xQ4hxB5gcjIP10yNgLuKNTHKEbfVXiw1QnvC_07vkPB-JbNl4CQSb_lV3wdljUMw0OlZq3A0AjSkj3_lhV7LrKm38gwE1olc7VOaGi-r8_f2eb_pwig1ugZVrJygNFs/s1600/chatil1709_0096_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhOudjyJJlGYqKYVCd57of-gnnS_9w2LYpdem1BaS0eKs2gK1zQ0h7zXpjCiDqhDFBhLbbGNl0c4aabfFlvG0ppTAkUWzrEXRZBmrSW6998wa3JOrSCJsckF72joO0gIDdbzR7fPxZCSt/s1600/cuisson_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="122" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhOudjyJJlGYqKYVCd57of-gnnS_9w2LYpdem1BaS0eKs2gK1zQ0h7zXpjCiDqhDFBhLbbGNl0c4aabfFlvG0ppTAkUWzrEXRZBmrSW6998wa3JOrSCJsckF72joO0gIDdbzR7fPxZCSt/s1600/cuisson_bg.jpg" /></a></div>
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<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;"><b>Suggestions</b></span></span></div>
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;">Ce gratin peut aussi se faire sans lardons. Dans ce cas, vous pouvez vous éclater sur l'assaisonnement. Je me suis rapprochée de Julie Andrieu et de son livre " mes accords de goûts ".</span></span><br />
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;">Pour le cas de la bette, c'est disponible sur internet.</span></span><br />
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;"> - raifort, romarin...</span></span><br />
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;"> - féta, parmesan...</span></span><br />
<span style="color: #38761d;"><span style="font-family: "verdana" , sans-serif;"> - anchois, saumon...</span></span><br />
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<br />mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0tag:blogger.com,1999:blog-2520332118081471609.post-39567396773675621502017-10-01T11:18:00.001+02:002017-11-19T09:46:52.507+01:00Courgettes à l'aigre-doux et au curry<br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> <b>Dernière recette de courgettes de la saison, en bocaux. Elle m'a été donnée par ma "fille aînée", qui la tient d'une amie, qui...</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b> Si vous aimez le curry, voilà une recette idéale, simple à faire et hyper bonne.</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_dmA-l2WY8-uEHR1uuXMsMFqP65JX1FUo7UV53Z0Dfuf3tQ8AY32Zu3X9D80Eccg2-n59IbqSCk5ECgee9rj0UvcmsjS4pPWiOvqVW9IsfdpjmCrHoH4gPihbPSiAtS9MT2Tyo2cgJSF/s1600/chatil1709_0018_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="550" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_dmA-l2WY8-uEHR1uuXMsMFqP65JX1FUo7UV53Z0Dfuf3tQ8AY32Zu3X9D80Eccg2-n59IbqSCk5ECgee9rj0UvcmsjS4pPWiOvqVW9IsfdpjmCrHoH4gPihbPSiAtS9MT2Tyo2cgJSF/s400/chatil1709_0018_bg.jpg" width="400" /></a></div>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Elle se prépare sur 3 jours. </b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Elle a de nombreux autres avantages.</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>Elle permet d'utiliser les surplus de courgettes du jardin et d'en consommer tout l'hiver.</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYbJKX7s9YnWk0FhLExVUVJdSEsZg52Wp_fbZF0vAln04CWwNKBCnn0gpaGEOnF_UCCmyht9SVP8isG8jP7_TV7IxxhgCx1yU4759-SF4Y1E4gZU6y0gQE_PHkvSmPMfFrwT2_YdRuKdR/s1600/chatil1709_0020_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYbJKX7s9YnWk0FhLExVUVJdSEsZg52Wp_fbZF0vAln04CWwNKBCnn0gpaGEOnF_UCCmyht9SVP8isG8jP7_TV7IxxhgCx1yU4759-SF4Y1E4gZU6y0gQE_PHkvSmPMfFrwT2_YdRuKdR/s200/chatil1709_0020_bg.jpg" width="200" /></a><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>En plus, à l'apéro, c'est excellent à la santé, à la différence des gâteaux apéro.</b></span><br />
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<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>C'est aussi parfait pour accompagner la raclette, la charcuterie ou la viande froide, un plat de céréales, ou simplement une croûte au fromage...</b></span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b><u>Ingrédients</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGw4Vx7jyVCehPbQVKfqSVXXsLMP0fA0FVpQn66zq4YcsgQUUEZ0ffad_fHeJN06VzO7qL1TV5Vg8ywCv0tol5c9vWG3m3VFcelCj7l1dhWSRDqHsAFjYUz3F3P6rGkoKo_4iQ5fT412s/s1600/ingr%25C3%25A9_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="550" data-original-width="413" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGw4Vx7jyVCehPbQVKfqSVXXsLMP0fA0FVpQn66zq4YcsgQUUEZ0ffad_fHeJN06VzO7qL1TV5Vg8ywCv0tol5c9vWG3m3VFcelCj7l1dhWSRDqHsAFjYUz3F3P6rGkoKo_4iQ5fT412s/s320/ingr%25C3%25A9_bg.jpg" width="240" /></a></div>
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 2 kg 400 de courgettes épépinées non épluchées</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 3 oignons</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 60 g de gros sel ( environ )</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1/2 litre d'eau</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 1/2 litre de vinaigre blanc</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 300 g de sucre </span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 4 c à c de curry</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - 2 c à s 1/2 de moutarde à l'ancienne (avec les graines )</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">* facultatif : 250 g de petites carottes</span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b style="color: #b45f06;"><u>Étapes de préparation</u></b></span></div>
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<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>1er jour</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Laver et épépiner les courgettes, les couper en gros dés d'environ 2 à 3 cm.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Éplucher et couper les oignons en grosses lamelles ou en rondelles.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Laver, éplucher et couper les carottes</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Mettre le tout dans une cocotte ou un saladier, avec le sel, bien mélanger couvrir et laisser reposer </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">24 h, pour les faire dégorger. </span><i style="color: #b45f06; font-family: "Trebuchet MS", sans-serif;">Les perfectionnistes peuvent ou pas, mélanger une ou deux fois pendant cette phase.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFytQ_hzbUyASz9hEDaEYQ7ukSrsDH2zPaDXtRfllqc46KG05de5MZDmKJ_Niq0sat1u7z-aHE6wj9pGOsy7OEzWE0ulxOxUvKpg7tqP05lqvnUF5zipblJjOkrx1g_u_9fmDzgTFdF1Br/s1600/1jour_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="122" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFytQ_hzbUyASz9hEDaEYQ7ukSrsDH2zPaDXtRfllqc46KG05de5MZDmKJ_Niq0sat1u7z-aHE6wj9pGOsy7OEzWE0ulxOxUvKpg7tqP05lqvnUF5zipblJjOkrx1g_u_9fmDzgTFdF1Br/s1600/1jour_bg.jpg" /></a></div>
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<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>2ème jou</b>r</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Vider l'eau du saladier, prendre les légumes, les rincer à grande eau et les égoutter.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Dans une cocotte (casserole), mettre 1/2 litre d'eau, 1/2 l de vinaigre blanc, 300 g de sucre</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * 4 càc de curry, 2 càs 1/2 de moutarde à l'ancienne.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Amener à ébullition pendant 5 mn et tourner de temps en temps.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Remettre les légumes dans le saladier et verser dessus la préparation bouillante.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Bien mélanger et laisser mariner 24 h.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitakL1_x4JRrrVDRL7tOYqgYgYBF9Y3Futb17eyin_elPUDggHW7DhVZI9SQt1y9HvetRVV1QeyJXkUFC4iUbnwMT0WLSmlKSZIAOSOVcXomjjEd0zSGUV-FBWtnT_G8IGEQUytEKzR0Ab/s1600/2jour_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="550" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitakL1_x4JRrrVDRL7tOYqgYgYBF9Y3Futb17eyin_elPUDggHW7DhVZI9SQt1y9HvetRVV1QeyJXkUFC4iUbnwMT0WLSmlKSZIAOSOVcXomjjEd0zSGUV-FBWtnT_G8IGEQUytEKzR0Ab/s400/2jour_bg.jpg" width="400" /></a></div>
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<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"><b>3ème jour</b></span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Choisir les bocaux, de taille à votre convenance et à votre appétit. </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Les ébouillanter et les égoutter.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXMthhmOCctJN_RCoJwxWVxe2cOnhK8BP2zdByjyC14RHvt0q9ezAMEeDDzZ1hqcFEdtYPq1MNiQlV_LG_Q3Y-5fg4eaI-wZySmHhtlO-KnmE9SH7h9hfx4S3iWDiaaLQ6s18M61JwqZT/s1600/courge1710_0004_bg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="366" data-original-width="550" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXMthhmOCctJN_RCoJwxWVxe2cOnhK8BP2zdByjyC14RHvt0q9ezAMEeDDzZ1hqcFEdtYPq1MNiQlV_LG_Q3Y-5fg4eaI-wZySmHhtlO-KnmE9SH7h9hfx4S3iWDiaaLQ6s18M61JwqZT/s320/courge1710_0004_bg.jpg" width="320" /></a><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Mettre la préparation dans un faitout ou une cocotte et </span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">faire cuire le tout 3 à 5 mn , (les courgettes doivent rester fermes), en remuant un peu, délicatement.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Dès la fin de la cuisson, mettre en bocaux à chaud, tasser un peu les courgettes et compléter,</span><span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> à ras, avec le liquide bouillant.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Fermer aussitôt. retourner et laisser refroidir.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;"> * Étiqueter et stocker à l'abri de la lumière.</span><br />
<span style="color: #b45f06; font-family: "trebuchet ms" , sans-serif;">Laisser reposer 15 jours, avant de consommer. </span><br />
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b><u>Mise en bocaux</u></b></span></div>
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">J'ai choisi huit bocaux de type cornichons de 35 à 40 cl. J'ai aussi vérifié le bon état des couvercles.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Pour la bonne stérilisation, il faut travailler avec une préparation bouillante, donc prendre de grandes précautions.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Le
remplissage (<i>cf. photos</i>) est un peu délicat, j'entoure le pot d'un
essuie-tout et j'utilise une cuiller de service (plus grande) mais qui
entre dans le pot.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;">Il faut aussi, bien tasser les légumes, sinon, vous manquerez de liquide pour compléter les bocaux.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-4MpSbUBU9KzWvAQJsiv4QgBxLoNPF_9rzQK1_N0-GZTku5LKW5bFJC2BKAKjswunFld2Zf5DB7po8QnoZfH9HcNKzhik8R4gHd23RRvfe7wC0bULeLI5FLXy0tbL6EuAEV7t1-ps485/s1600/3jour_bg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="122" data-original-width="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-4MpSbUBU9KzWvAQJsiv4QgBxLoNPF_9rzQK1_N0-GZTku5LKW5bFJC2BKAKjswunFld2Zf5DB7po8QnoZfH9HcNKzhik8R4gHd23RRvfe7wC0bULeLI5FLXy0tbL6EuAEV7t1-ps485/s1600/3jour_bg.jpg" /></span></a></div>
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<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><b><u>Suggestions</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrf_2-64D2c4xLdexu6fnyGRmLhqRcucWfTWF6xKQ6IvzA1cBHvWHYRAvUUpxqUQtEmCxndFsPYTWnGjP6bQQQpgcjun8kS5ETMIAQkLV4PX7A8_XI5GPIYskC5QIxU2renKwe1jVjfvbl/s1600/courge1710_0010_bg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="366" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrf_2-64D2c4xLdexu6fnyGRmLhqRcucWfTWF6xKQ6IvzA1cBHvWHYRAvUUpxqUQtEmCxndFsPYTWnGjP6bQQQpgcjun8kS5ETMIAQkLV4PX7A8_XI5GPIYskC5QIxU2renKwe1jVjfvbl/s320/courge1710_0010_bg.jpg" width="212" /></a></div>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - Comme certains sites le préconisent, je n'ai mis que 250 g de sucre.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - Pour moi 2 kg 400 de légumes en une fois est le maximum pour travailler dans de bonnes conditions, mais vous pouvez aussi préparer deux saladiers le même jour.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - J'ai utilisé des courgettes jaunes. J'ai lu que c'était excellent aussi avec de la longue de Nice encore verte.</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - Je vais sans doute tester avec de la Butternut verte. (verte = pas encore à maturité).</span><br />
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #7f6000; font-family: "trebuchet ms" , sans-serif;"> - J'ai eu un problème de concordance d'emploi du temps le troisième jour avec le photographe. Alors , j'ai récupéré le jus du saladier, je l'ai fait bouillir et je l'ai reversé sur les légumes et j'ai cuisiné les courgettes le quatrième jour.</span><br />
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mariefhttp://www.blogger.com/profile/06358715292391647552noreply@blogger.com0