tag:blogger.com,1999:blog-79274911742508039732024-03-13T14:03:23.851-07:00Saveurs de NanaCuisine, local, de saison, bio saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-7927491174250803973.post-60471982151619157602020-04-10T03:56:00.005-07:002021-05-12T06:58:45.239-07:00Artichauts à la Barigoule ...<p style="text-align: center;"><br /></p><p style="text-align: center;">Recette typiquement
provençale, La Barigoule, </p><p style="text-align: center;">trouve sont origine dans une recette paysanne
provençale qui consistait à faire cuire les artichauts comme des champignons,
coupés en deux ou 4 au ras de la queue, braisés arrosés d'huile d'olive.</p><p align="center" class="MsoNormal" style="text-align: center;">La recette des artichauts à la
barigoule, est réalisé à partir de petits artichauts violets tournés cuits
doucement en cocotte avec des oignons, des carottes, de l'ail, du lard, du
bouillon et du thym. </p><p align="center" class="MsoNormal" style="text-align: center;">A dégusté chaud ou froid les deux sont délicieux…</p><p align="center" class="MsoNormal" style="text-align: center;"><o:p>* </o:p></p><p align="center" class="MsoNormal" style="text-align: center;">"Quand on
n'était pas sage, on allait au coin avec une queue d'artichaut dans la bouche
pour bien comprendre l'amertume de la faute."</p><p style="text-align: center;">
</p><p align="center" class="MsoNormal" style="text-align: center;">Choses et autres de
Jacques Prévert</p><p style="text-align: center;"> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5ZC5Hh9UtpM/X8jYk_MHKaI/AAAAAAAAHfo/1ZLeIwZNqv4h69wf2BCvWWNjeBk67zpBQCLcBGAsYHQ/s2048/IMG_20200410_205012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-5ZC5Hh9UtpM/X8jYk_MHKaI/AAAAAAAAHfo/1ZLeIwZNqv4h69wf2BCvWWNjeBk67zpBQCLcBGAsYHQ/w480-h640/IMG_20200410_205012.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nfO1Czw_ptM/YJvewS6zHYI/AAAAAAAAHtM/z7lXdXBofJsZgi3cruAoSNewAFgSIsrTACLcBGAsYHQ/s2048/IMG_20210507_165513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-nfO1Czw_ptM/YJvewS6zHYI/AAAAAAAAHtM/z7lXdXBofJsZgi3cruAoSNewAFgSIsrTACLcBGAsYHQ/w480-h640/IMG_20210507_165513.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fiogzVNBufM/X8jaBrkndII/AAAAAAAAHgA/W0e96qsfvRYIUNgjeNMblig2NDAYo99hgCLcBGAsYHQ/s2048/IMG_20200410_154023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-fiogzVNBufM/X8jaBrkndII/AAAAAAAAHgA/W0e96qsfvRYIUNgjeNMblig2NDAYo99hgCLcBGAsYHQ/w480-h640/IMG_20200410_154023.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MrUQTcJzBVA/X8jX-YEFnkI/AAAAAAAAHfA/eWRATNbZhD8wU6_dXQJF9ksw0ljUdoJ8wCLcBGAsYHQ/s2048/IMG_20200410_154004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-MrUQTcJzBVA/X8jX-YEFnkI/AAAAAAAAHfA/eWRATNbZhD8wU6_dXQJF9ksw0ljUdoJ8wCLcBGAsYHQ/w480-h640/IMG_20200410_154004.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-EhRTbqtwHBo/X8jYryF7pSI/AAAAAAAAHfw/1KtddHhx8TE64tByVfAGveq8ETnPNdiXwCLcBGAsYHQ/w480-h640/IMG_20200410_210219.jpg" width="480" /></a></div><br /><a href="https://1.bp.blogspot.com/-znuFv7jMJng/X8jT2CC527I/AAAAAAAAHdg/IbNx6QfrbbAEF8ie6cuygWNJeb9vqdDqQCLcBGAsYHQ/s2048/IMG_20200410_181354.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-znuFv7jMJng/X8jT2CC527I/AAAAAAAAHdg/IbNx6QfrbbAEF8ie6cuygWNJeb9vqdDqQCLcBGAsYHQ/w480-h640/IMG_20200410_181354.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GnKj7C8Ac4g/X8jVF6ncNfI/AAAAAAAAHek/PCqjfou4AYUQoITcgFccYWpYD2CiQxM0gCLcBGAsYHQ/s2048/IMG_20200410_210834.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-GnKj7C8Ac4g/X8jVF6ncNfI/AAAAAAAAHek/PCqjfou4AYUQoITcgFccYWpYD2CiQxM0gCLcBGAsYHQ/w480-h640/IMG_20200410_210834.jpg" width="480" /></a></div><div style="text-align: center;"><p align="center" class="MsoNormal"><o:p> </o:p></p>
<p align="center" class="MsoNormal">8 petits artichauts
violets</p>
<p align="center" class="MsoNormal">1 oignon blanc bio</p>
<p align="center" class="MsoNormal">1 carotte bio</p>
<p align="center" class="MsoNormal">100 gr de lard paysan</p>
<p align="center" class="MsoNormal">2 gousses d’ail</p>
<p align="center" class="MsoNormal">10 cl de vin blanc
sec bio</p>
<p align="center" class="MsoNormal">1 tasse de bouillon
de volaille ou de légumes </p>
<p align="center" class="MsoNormal">20 cl d’huile d’olive
bio</p>
<p align="center" class="MsoNormal">1 branche de thym
frais du jardin</p>
<p align="center" class="MsoNormal">le jus de 1/2 citron
bio</p>
<p align="center" class="MsoNormal">poivre du moulin</p>
<p align="center" class="MsoNormal"><o:p> </o:p></p>
<p align="center" class="MsoNormal">* </p>
<p align="center" class="MsoNormal"> A l’aide d’un bon couteau, retirez les premières
feuilles dures des artichauts.</p><p align="center" class="MsoNormal">Dès que vous trouvez
des feuilles plus tendres, coupez-les au ras de la tête,</p>
<p align="center" class="MsoNormal">en laissant au moins
5cm de la queue. </p>
<p align="center" class="MsoNormal">Avec la pointe du
couteau retirez les foins et citronnez-les immédiatement</p>
<p align="center" class="MsoNormal"> afin qu'ils ne noircissent pas… </p>
<p align="center" class="MsoNormal">Pelez l’oignon, l’ail
et la carotte, coupez-les en brunoise.</p>
<p align="center" class="MsoNormal"> Coupez le lard en petit morceaux fin. Faites
chauffer l’huile dans une cocotte, </p><p align="center" class="MsoNormal">mettez-y les légumes à colorer ajoutez les
lardons et faire cuire doucement 5 min en remuant. </p>
<p align="center" class="MsoNormal"> Ajoutez les fonds d’artichauts en les faisant
colorer puis déglacez avec le vin blanc. </p>
<p align="center" class="MsoNormal"> poivrez, laissez évaporer 3/5 min puis
mouillez avec le bouillon. </p>
<p align="center" class="MsoNormal">Ne pas saler car le
bouillon l'est déjà suffisamment…</p>
<p align="center" class="MsoNormal">Ajoutez le thym frais
et laissez mijoter à feu doux 25 min à découvert. </p>
<p align="center" class="MsoNormal">Servir tiède ou froid
…</p></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-yeNRo81N91E/X8jU-oLJ-0I/AAAAAAAAHeg/h3Su0ojzwZMC2A-TTcjJItJCUPdLMPaeQCLcBGAsYHQ/s2048/IMG_20200410_210418.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-yeNRo81N91E/X8jU-oLJ-0I/AAAAAAAAHeg/h3Su0ojzwZMC2A-TTcjJItJCUPdLMPaeQCLcBGAsYHQ/w480-h640/IMG_20200410_210418.jpg" width="480" /></a></div><br /><p style="text-align: center;"> Nana.........................................</p>saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-60360395014714222292020-04-04T08:47:00.051-07:002020-12-03T09:48:43.697-08:00Tourte aux Fraises <div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
🍓🍓🍓</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<p class="MsoNormal"><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">Cette période de confinement est une expérience inédite, </span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">parfois
éprouvante psychologiquement.</span></p><p class="MsoNormal"><span style="color: #4c4d4e; font-family: Helvetica;">Notre mental est mis à l'épreuve comme jamais...<br /></span><span style="background: white; color: #4c4d4e; font-family: Helvetica;">Les liens humains se réinventent,</span> <span style="background: white; color: #4c4d4e; font-family: Helvetica;">une proximité qui s’installe, </span><br /><span style="background: white; color: #4c4d4e; font-family: Helvetica;">des formes de
solidarité inédites, qui avaient un peu disparu, entre voisins, entre amis.</span> <br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">Toutes les
questions que l’on ne se pose pas vraiment au quotidien par le rythme </span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">effréné
de nos existences ne nous le permet pas. </span><br /><span style="background: white; color: #4c4d4e; font-family: Helvetica;">Toutes ces questions remontent à la
surface aujourd’hui,</span> <span style="background: white; color: #4c4d4e; font-family: Helvetica;">celles-ci nous </span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">amènent à réfléchir sur ce qui compte ou pas
pour nous….</span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">Depuis le début du confinement, les gens n'ont jamais autant cuisiné, </span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">alors pour tous les gourmands, voici une recette sucrée et vous pourrez </span><br /><span style="background-color: white; color: #4c4d4e; font-family: Helvetica;">demander à vos enfant de confectionner le décor de cette tourte…</span></p><p class="MsoNormal">
</p></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zx9zlDhCh48/X5FoFukCgwI/AAAAAAAAHco/-NbiGgkntqAbm6LpTPa1obdzjBhHJb8twCLcBGAsYHQ/s2048/IMG_20200403_112015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-zx9zlDhCh48/X5FoFukCgwI/AAAAAAAAHco/-NbiGgkntqAbm6LpTPa1obdzjBhHJb8twCLcBGAsYHQ/w480-h640/IMG_20200403_112015.jpg" width="480" /></a></div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nGipyr-MLZE/X5FoGzanPcI/AAAAAAAAHcs/xVeay1pioOwkPj1oqRLOscvKgOfLuDRTQCLcBGAsYHQ/s2048/IMG_20200403_162206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-nGipyr-MLZE/X5FoGzanPcI/AAAAAAAAHcs/xVeay1pioOwkPj1oqRLOscvKgOfLuDRTQCLcBGAsYHQ/w480-h640/IMG_20200403_162206.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RACxXRZcDCw/X5FksBTRARI/AAAAAAAAHbA/xpGHDXFgF6sDJ9xip2olXf8EsVLp4m1iQCLcBGAsYHQ/s2048/IMG_20200403_162332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-RACxXRZcDCw/X5FksBTRARI/AAAAAAAAHbA/xpGHDXFgF6sDJ9xip2olXf8EsVLp4m1iQCLcBGAsYHQ/w480-h640/IMG_20200403_162332.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9w46Jw1S9mw/X5FkqmuRmiI/AAAAAAAAHa8/jUlGgx4t7gQ05hyKsRCzvfHiSFtpCrfyACLcBGAsYHQ/s2048/IMG_20200403_162529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-9w46Jw1S9mw/X5FkqmuRmiI/AAAAAAAAHa8/jUlGgx4t7gQ05hyKsRCzvfHiSFtpCrfyACLcBGAsYHQ/w480-h640/IMG_20200403_162529.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KoKh-q_j2u4/X5Fkdyge6AI/AAAAAAAAHa0/k6wW05ImrkoV2nBnvkZ_NotXvBkxAB-egCLcBGAsYHQ/s2048/IMG_20200403_162551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-KoKh-q_j2u4/X5Fkdyge6AI/AAAAAAAAHa0/k6wW05ImrkoV2nBnvkZ_NotXvBkxAB-egCLcBGAsYHQ/w480-h640/IMG_20200403_162551.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wu4f_kxtyuo/X5FkWd76dtI/AAAAAAAAHas/yDylnVf5W_4ypCxHc4-FIgG41i_R7Ex9QCLcBGAsYHQ/s2048/IMG_20200403_162628.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-wu4f_kxtyuo/X5FkWd76dtI/AAAAAAAAHas/yDylnVf5W_4ypCxHc4-FIgG41i_R7Ex9QCLcBGAsYHQ/w480-h640/IMG_20200403_162628.jpg" width="480" /></a></div><div><br /></div><div style="text-align: center;"><p align="center" class="MsoNormal" style="margin: 5pt 0cm;"><b><span style="font-size: 13.5pt;">Pâte sablée</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></p><p align="center" class="MsoNormal"><span style="font-size: 13.5pt;">500 gr de farine bio T55<br />
250 gr de sucre de canne bio<br />
200 gr de beurre fermier<br />
2 œuf bio<br />
1 zeste de 2 citrons bio<br />
2 pincée de sel<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><b><span style="font-size: 13.5pt;">La garniture</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">700 gr de fraises mûres<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">150 gr de poudre d'amandes<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">50 gr de sucre roux bio<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">1 œuf battu pour la dorure<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><o:p><span style="font-size: 13.5pt;">* </span><o:p></o:p></o:p></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Pour la pâte<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Mélangez dans une jatte, mélangez les
éléments secs, <o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">ajoutez le beurre ramolli en morceaux,
ajoutez l'œuf et pétrir 5 minutes.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Une fois la pâte homogène, la rassembler en boule et la mettre dans <o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">du film étirable 2heures au réfrigérateur.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Préchauffez le four à 180°<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Coupez vos fraises en 6 dans la longueur
et ajoutez le sucre roux, mélangez bien.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Etalez la moitié de la pâte sur une
feuille de papier sulfurisé et </span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">remettre par dessus une autre feuille et
faire de même avec l'autre moitié puis,</span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;"> étalez avec un rouleau à
pâtisserie puis déposez une des pâtes sur le fond du moule.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin: 5pt 0cm;"><span style="font-size: 13.5pt;"> Retirez la feuille sulfurisé foncé les bords de votre
pâte.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">La piquez avec une fourchette.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Récupérez les chutes et faire des feuilles
pour décorer.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Saupoudrez le fond de la pâte de poudre
d'amande. <o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Recouvrir des fraises préparé avec le
sucres. <o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Coupez du diamètre de votre moule la pâte
restante et recouvrir <o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">la tourte en vous aidant du papier
sulfurisé.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Soudez bien la pâte.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Faire un trou au centre de la tourte à
l'aide d'un couteau.<o:p></o:p></span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Décorez la tourte , f</span><span style="font-size: 18px;">ouettez l'œuf et badigeonnez la tourte.</span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Enfournez pendant
40 minutes à 180°en surveillant.</span></p><p align="center" class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Laissez refroidir et mettre au frigo 2
heures avant de déguster voir préparez la,<o:p></o:p></span></p><p class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-size: 13.5pt;">la veille elle n'en sera que meilleur. </span></p><p class="MsoNormal" style="margin-bottom: 5.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 5.0pt; margin: 5pt 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-size: 13.5pt;">Avec de la
crème fouettée ou crème.</span></p>
<p class="MsoNormal"><o:p> </o:p></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HvP1XEBtpas/X5FkNAwlubI/AAAAAAAAHao/8drJvKAtX7UVdtA3DXOoMqkuUX5t35FswCLcBGAsYHQ/s2048/IMG_20200403_162455.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-HvP1XEBtpas/X5FkNAwlubI/AAAAAAAAHao/8drJvKAtX7UVdtA3DXOoMqkuUX5t35FswCLcBGAsYHQ/w480-h640/IMG_20200403_162455.jpg" width="480" /></a></div><br />
<div><br /></div><div><br /></div><div> Nana..........................</div>saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-80106233816277946262019-11-11T01:55:00.001-08:002020-12-03T09:51:33.354-08:00Bar de ligne sur lit de gros sel au Curcuma<p style="text-align: center;"> </p><p align="center" class="MsoNormal" style="text-align: center;">Ma Taty vivant à
Gruissan, je pars quelques fois m'y reposer.<br />Gruissan est surtout
connue pour la plage des chalets qui a été rendue célèbre par<br /> le film "37°2 le matin " en 1986,
punaise ça fait un baille...<br /> Lieu emblématique de l’Aude, les maisons sur
pilotis sont une véritable curiosité<br />où il fait bon s'y
ressourcer. Mais pas que…</p><p align="center" class="MsoNormal" style="text-align: center;">Ma Taty vivant à
Gruissan, je pars quelques fois m'y reposer.<br />Gruissan est surtout
connue pour la plage des chalets qui a été rendue célèbre par<br /> le film "37°2 le matin " en 1986,
punaise ça fait un baille...<br /> Lieu emblématique de l’Aude, les maisons sur
pilotis sont une véritable curiosité<br />où il fait bon s'y
ressourcer. Mais pas que…<br />Patrimoine naturel
exceptionnel, les étangs de Gruissan sont subliment protégés, <br />préservés et à
découvrir absolument, classés Natura 2000, leur faune et leur flore<br /> sont incroyables
et certains coucher de soleil époustouflants.<br />A la Boutique du
Saunier vous y trouverez les sels de table dont bien sûr la fameuse<br /> Fleur de
sel de Gruissan, sels naturels ou aux aromates….<br />Moi, j'ai acheté du
gros sel au Curcuma, même si j'ai l'habitude d'utiliser<br /> mes propre épices,<br /> je vais donc l'utiliser dans ma recette…</p><p align="center" class="MsoNormal" style="text-align: center;">
</p><p style="text-align: center;"><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LaQGYbvHsv8/X5FO4BIOzMI/AAAAAAAAHac/3TOkwEbwNXoutYL4Wjd02LFSy1c1fnnVwCLcBGAsYHQ/s2048/IMG_20190718_200930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-LaQGYbvHsv8/X5FO4BIOzMI/AAAAAAAAHac/3TOkwEbwNXoutYL4Wjd02LFSy1c1fnnVwCLcBGAsYHQ/w480-h640/IMG_20190718_200930.jpg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-uLqrUS7Re-k/X5FKCSSn5NI/AAAAAAAAHY8/Ws1mNXaZ2-UntDsI-qYtIxie-t-4MO42QCLcBGAsYHQ/s2048/IMG_20190718_201008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-uLqrUS7Re-k/X5FKCSSn5NI/AAAAAAAAHY8/Ws1mNXaZ2-UntDsI-qYtIxie-t-4MO42QCLcBGAsYHQ/w480-h640/IMG_20190718_201008.jpg" width="480" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6FRLjEPlYOQ/X5FJ-LkE2lI/AAAAAAAAHY0/2qHZ4LpPuMgGy2OAJb5OpA7ksnF9_bzmwCLcBGAsYHQ/s2048/IMG_20190718_201416.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-6FRLjEPlYOQ/X5FJ-LkE2lI/AAAAAAAAHY0/2qHZ4LpPuMgGy2OAJb5OpA7ksnF9_bzmwCLcBGAsYHQ/w480-h640/IMG_20190718_201416.jpg" width="480" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C0I0oHm3qZo/X5FJySpVsXI/AAAAAAAAHYs/4bYJ3HaUkdE2LwnL6GQyy659LloqZmWnQCLcBGAsYHQ/s2048/IMG_20190718_201320.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-C0I0oHm3qZo/X5FJySpVsXI/AAAAAAAAHYs/4bYJ3HaUkdE2LwnL6GQyy659LloqZmWnQCLcBGAsYHQ/w480-h640/IMG_20190718_201320.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-lzndLdFZ3Ts/X5FLZ21AO8I/AAAAAAAAHZ8/9N-VYidDgkIUqsPxGSwcNqPQBb_oRquAACLcBGAsYHQ/s2048/IMG_20191110_141946.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-lzndLdFZ3Ts/X5FLZ21AO8I/AAAAAAAAHZ8/9N-VYidDgkIUqsPxGSwcNqPQBb_oRquAACLcBGAsYHQ/w480-h640/IMG_20191110_141946.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6BULRao471k/X5FLhxWuIfI/AAAAAAAAHaA/XY1qMDl0EaExDEoEoSCf4Jz_SP13oGOOQCLcBGAsYHQ/s2048/IMG_20191110_143504.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-6BULRao471k/X5FLhxWuIfI/AAAAAAAAHaA/XY1qMDl0EaExDEoEoSCf4Jz_SP13oGOOQCLcBGAsYHQ/w480-h640/IMG_20191110_143504.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4ZrOijUEQrA/X5FLrkXZyCI/AAAAAAAAHaE/pB2FbcvROyAC0N1JoyV2UnK0vzfLbJq8ACLcBGAsYHQ/s2048/IMG_20190718_201249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-4ZrOijUEQrA/X5FLrkXZyCI/AAAAAAAAHaE/pB2FbcvROyAC0N1JoyV2UnK0vzfLbJq8ACLcBGAsYHQ/w480-h640/IMG_20190718_201249.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><p align="center" class="MsoNormal">2 Bars <o:p></o:p></p>
<p align="center" class="MsoNormal">2 oignons style cébette
<o:p></o:p></p>
<p align="center" class="MsoNormal">3 citrons bio<o:p></o:p></p>
<p align="center" class="MsoNormal">huile d'olive bio<o:p></o:p></p>
<p align="center" class="MsoNormal">8 branches de Thym<o:p></o:p></p>
<p align="center" class="MsoNormal">Gros Sel au Curcuma</p>
<p align="center" class="MsoNormal">1 verre de vin blanc
sec<o:p></o:p></p>
<p align="center" class="MsoNormal">Poivre du moulin</p>
<p align="center" class="MsoNormal"><o:p> </o:p></p>
<p align="center" class="MsoNormal">Préchauffez le four à
210 ° </p>
<p align="center" class="MsoNormal">Rincez et séchez les
bars. </p>
<p align="center" class="MsoNormal">Déposez sur une grande
plaque allant au four, un lit de Gros sel au Curcuma puis </p>
<p align="center" class="MsoNormal">6 branches de thym.<o:p></o:p></p>
<p align="center" class="MsoNormal">Farcissez le ventre
avec une branche de thym dans chaque Bar. <o:p></o:p></p>
<p align="center" class="MsoNormal"> Arrosez avec le vin blanc puis un généreux
filet d'huile d'olive et poivrez. </p>
<p align="center" class="MsoNormal">Déposez les oignons
coupés en deux ou pas… </p><p align="center" class="MsoNormal"><o:p></o:p></p>
<p align="center" class="MsoNormal">Enfournez 25 min à
180°. </p>
<p align="center" class="MsoNormal">Servez aussitôt.</p></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9GejKwe5MX0/X5FJUXz7F1I/AAAAAAAAHYk/HJCrJh-MeOUYdxf0PXyetT4yJz6PKz3dACLcBGAsYHQ/s2048/IMG_20190718_201249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-9GejKwe5MX0/X5FJUXz7F1I/AAAAAAAAHYk/HJCrJh-MeOUYdxf0PXyetT4yJz6PKz3dACLcBGAsYHQ/w480-h640/IMG_20190718_201249.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> Nana...............................</div><br /><p></p>saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-29769360341639690042019-05-12T09:52:00.003-07:002020-12-03T10:54:05.333-08:00Brunch Chez Caroline Davril <p> </p><p><br /></p><p style="text-align: center;">Un dimanche matin à Aix en Provence </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Lu9zTPb7l24/X8knqO8SwPI/AAAAAAAAHg0/fxD-duCWXWMViJMxYJA2iq9Clkh4nv7BgCLcBGAsYHQ/s2048/IMG_20190512_172950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-Lu9zTPb7l24/X8knqO8SwPI/AAAAAAAAHg0/fxD-duCWXWMViJMxYJA2iq9Clkh4nv7BgCLcBGAsYHQ/w480-h640/IMG_20190512_172950.jpg" width="480" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fz8Urk64wDM/X8kn-fJZAUI/AAAAAAAAHhM/CIMs9potwnU-bNWTt6VxMQn8mhlqMPiMwCLcBGAsYHQ/s2048/IMG_20190512_172618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-fz8Urk64wDM/X8kn-fJZAUI/AAAAAAAAHhM/CIMs9potwnU-bNWTt6VxMQn8mhlqMPiMwCLcBGAsYHQ/w480-h640/IMG_20190512_172618.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-UT8ffac4J7Q/X8knPK1UKfI/AAAAAAAAHgU/Bi63ywlEXNs-9HP_ZXG3fFyuYas924QCQCLcBGAsYHQ/s2048/IMG_20190512_172752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-UT8ffac4J7Q/X8knPK1UKfI/AAAAAAAAHgU/Bi63ywlEXNs-9HP_ZXG3fFyuYas924QCQCLcBGAsYHQ/w480-h640/IMG_20190512_172752.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GLzXK-7BycM/X8knDm3BkXI/AAAAAAAAHgQ/zd8yoNbPmuERs4WFtPd8GqSFTsVuo1I-ACLcBGAsYHQ/s2048/IMG_20190512_172722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-GLzXK-7BycM/X8knDm3BkXI/AAAAAAAAHgQ/zd8yoNbPmuERs4WFtPd8GqSFTsVuo1I-ACLcBGAsYHQ/w480-h640/IMG_20190512_172722.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-K9g76nE1VHM/X8knBoOjebI/AAAAAAAAHgM/rWY94U-ERjAjR5Th8lfHkspWRpx2uLDRgCLcBGAsYHQ/s2048/IMG_20190512_172655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-K9g76nE1VHM/X8knBoOjebI/AAAAAAAAHgM/rWY94U-ERjAjR5Th8lfHkspWRpx2uLDRgCLcBGAsYHQ/w480-h640/IMG_20190512_172655.jpg" width="480" /></a></div><br /><p></p><p><br /></p><p> Nana...................</p>saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-3540111356924673182018-12-20T15:25:00.011-08:002020-10-22T01:33:29.130-07:00Terrine de foies de Volailles à l'Armagnac <div style="text-align: center;">
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🐓🐓🐓</div>
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<p class="MsoNormal"><b>Ingrédients pour une dizaine de personnes </b></p>
<p class="MsoNormal">300 gr de gorge de porc</p>
<p class="MsoNormal">300 gr d’échine de porc</p>
<p class="MsoNormal">500 gr de foies de Volailles</p>
<p class="MsoNormal">100 gr de Veau </p>
<p class="MsoNormal">10 cl de crème épaisse</p>
<p class="MsoNormal">3 œufs bio</p>
<p class="MsoNormal">10 cl d'Armagnac</p>
<p class="MsoNormal">3 gousses d’ail</p>
<p class="MsoNormal">3 oignons</p>
<p class="MsoNormal">1 bouquet entier de persil</p>
<p class="MsoNormal">2 feuilles de Laurier</p>
<p class="MsoNormal">2 branches de thym</p>
<p class="MsoNormal">Une poignée d'épinards</p>
<p class="MsoNormal">1 crépine</p>
<p class="MsoNormal">2 c à c de sel 20 gr de sel au kilo</p>
<p class="MsoNormal">2 c à c d’un mélange de poivre sauvage de Madagascar + Baies de Myrte </p>
<p class="MsoNormal">1 c à c de quatre-épices </p>
<p class="MsoNormal"><b>déco</b></p>
<p class="MsoNormal">2 ou 3 feuilles de laurier + 1 branche de thym</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Préparez un hachis fin de persil, l’ail et les oignons.</p>
<p class="MsoNormal">Coupez les viandes en gros cubes et passez-la au hachoir</p>
<p class="MsoNormal">Dans un grand saladier, réunissez les viandes, le hachis de
persil, la crème, </p><p class="MsoNormal">le mélange de sel et d’épices. Versez l’alcool.</p>
<p class="MsoNormal">Mélangez tous les ingrédients jusqu’à obtenir une préparation
homogène. </p>
<p class="MsoNormal">Je vous conseille à cette étape de la goûter pour vous
assurer que c’est suffisamment assaisonné. Laissez reposer au frais 30 minutes.</p>
<p class="MsoNormal">Disposez la crépine dans le fond de la terrine en la
laissant débordé des bords.</p>
<p class="MsoNormal">Remplissez avec la préparation, répartissez dans toute la
terrine en tassant bien.</p>
<p class="MsoNormal">C'est important de bien tasser.</p>
<p class="MsoNormal">Disposez les feuilles de laurier et de thym et refermez la
crépine.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Préchauffez le four à 180°.</p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Posez la terrine dans un bain-marie et enfournez pendant 1h45</p>
<p class="MsoNormal">Laissez reposer deux jours avant de consommer cette terrine.</p>
<p class="MsoNormal">Cette terrine se conserve plusieurs jours au réfrigérateur, </p><p class="MsoNormal">en la recouvrant bien entendu de film
alimentaire.</p></div><div style="text-align: center;"><br /></div>
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Nana................</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-4538033410952687002018-04-04T01:16:00.049-07:002020-12-04T04:52:52.474-08:00Raviolis au reste de Paleron / Ail des Ours<p style="text-align: center;"> </p><p style="text-align: center;"><br /></p><p align="center" class="MsoNormal" style="text-align: center;">J’ai enfin mon Kitchenaid
artisan, <br />mais je ne vais pas vous cachez que l’utilisation du laminoir demande un
certain <br />coup de main, mais dès lors qu’on respecte les dosages, <br />c’est l’assurance
de réussir ses pâtes, les pâtes fraîches n’ont rien à voir avec des <br />pâtes
sèches achetées dans le commerce. <br />C'est un peu long, mais cela en vaut vraiment
la peine…</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jjfv6OU_kyU/X8oIKtNfQ9I/AAAAAAAAHkc/EjH8gSlItD8qNO1a78bN22ghyhTd3UBjwCLcBGAsYHQ/s2048/IMG_20200409_141536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-jjfv6OU_kyU/X8oIKtNfQ9I/AAAAAAAAHkc/EjH8gSlItD8qNO1a78bN22ghyhTd3UBjwCLcBGAsYHQ/w480-h640/IMG_20200409_141536.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IpdT3cgtXc8/X8oJjmSmixI/AAAAAAAAHkw/_HdxOwhrKg0RiNWmE73uiHghKJddaE8dgCLcBGAsYHQ/s2048/IMG_20200408_112222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-IpdT3cgtXc8/X8oJjmSmixI/AAAAAAAAHkw/_HdxOwhrKg0RiNWmE73uiHghKJddaE8dgCLcBGAsYHQ/w480-h640/IMG_20200408_112222.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-EsMXAKLg-iA/X8oKSmYtBHI/AAAAAAAAHlg/B8XY-cOmRiQglMez0SQgpzrxjX8yFHpJQCLcBGAsYHQ/s2048/IMG_20200408_160705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-EsMXAKLg-iA/X8oKSmYtBHI/AAAAAAAAHlg/B8XY-cOmRiQglMez0SQgpzrxjX8yFHpJQCLcBGAsYHQ/w480-h640/IMG_20200408_160705.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1_33uwbL85w/X8oKiB5kfTI/AAAAAAAAHl0/1nFCSKNTk_MZuE9fRqbsSHmUdDMkYhqOwCLcBGAsYHQ/s2048/IMG_20200408_163544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-1_33uwbL85w/X8oKiB5kfTI/AAAAAAAAHl0/1nFCSKNTk_MZuE9fRqbsSHmUdDMkYhqOwCLcBGAsYHQ/w480-h640/IMG_20200408_163544.jpg" width="480" /></a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_N2YAad75P4/X8oKxXdfP6I/AAAAAAAAHmA/tCC1km58_DMiTH9yk7jJdJulOhgmRWzygCLcBGAsYHQ/s2048/IMG_20200404_142743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-_N2YAad75P4/X8oKxXdfP6I/AAAAAAAAHmA/tCC1km58_DMiTH9yk7jJdJulOhgmRWzygCLcBGAsYHQ/w480-h640/IMG_20200404_142743.jpg" width="480" /></a></div></div><div><br /></div><div style="text-align: center;">L'Ail des Ours vient de chez le petit bio de Maubec </div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iDBefuvY9vs/X8oNfayGLII/AAAAAAAAHmc/kwxXcq27Xmwr0MxhexXKf6nXiTDy7sGpwCLcBGAsYHQ/s2048/IMG_20200220_074352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-iDBefuvY9vs/X8oNfayGLII/AAAAAAAAHmc/kwxXcq27Xmwr0MxhexXKf6nXiTDy7sGpwCLcBGAsYHQ/w480-h640/IMG_20200220_074352.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zC_ywyZcEhA/X8oOs-DlpzI/AAAAAAAAHmo/7myefZDVNcgCOMhU8P-KFnrEKYnSP6BSwCLcBGAsYHQ/s2048/IMG_20200406_120333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-zC_ywyZcEhA/X8oOs-DlpzI/AAAAAAAAHmo/7myefZDVNcgCOMhU8P-KFnrEKYnSP6BSwCLcBGAsYHQ/w480-h640/IMG_20200406_120333.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QDTa0IwykNs/X8oO4gNWXOI/AAAAAAAAHms/yZEJzyM5CYE4PHsZzs76I7jm2RxLp4jwwCLcBGAsYHQ/s2048/IMG_20200320_111915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-QDTa0IwykNs/X8oO4gNWXOI/AAAAAAAAHms/yZEJzyM5CYE4PHsZzs76I7jm2RxLp4jwwCLcBGAsYHQ/w480-h640/IMG_20200320_111915.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BT-7SGDB1MI/X8oKiCyizcI/AAAAAAAAHl4/BZ62IYDDae4FamP-6DIw3XMZJqI4kv-0ACLcBGAsYHQ/s2048/IMG_20200408_193438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-BT-7SGDB1MI/X8oKiCyizcI/AAAAAAAAHl4/BZ62IYDDae4FamP-6DIw3XMZJqI4kv-0ACLcBGAsYHQ/w480-h640/IMG_20200408_193438.jpg" width="480" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><p align="center" class="MsoNormal">Pour la pâte<br /> <br />250 gr de farine 00 ou T55 bio<br />120 gr de Semoule très
fine de blé dur bio<br />3 Œuf FRAIS bio<br />1 pincée Sel<br />1 c à s d’Huile d’olive
bio<br />1 c à s de purée d’Ail
des Ours ou à défaut du Pesto</p>
<p align="center" class="MsoNormal"><o:p></o:p></p>
<p align="center" class="MsoNormal"><o:p></o:p></p>
<p align="center" class="MsoNormal"><o:p></o:p></p>
<p align="center" class="MsoNormal"><o:p> *</o:p> </p>
<p align="center" class="MsoNormal">Mélangez la farine et
la semoule. <br />Déposez-les sur le plan de travail. <br />Creusez un puits au centre. <br />Incorporez les œufs mélangez avec une fourchette et rassemblez petit à petit
la farine autour. <br />Moi j’ajoute un peu d’huile mais pas une obligation et amalgamez.<br /> Continuez à pétrir à la main.<br /> Filmez la pâte et placez-la1 h au
réfrigérateur. </p>
<p align="center" class="MsoNormal">La farce </p>
<p align="center" class="MsoNormal">Il me restait de la
veille du Paleron braisé avec que oignons…<br /> J’ai donc mixez tous les ingrédients dans un
grand saladier et ajoutez une pincée de sel et de poivre. Mélangez
délicatement. Conservez au réfrigérateur. </p>
<p align="center" class="MsoNormal">Les raviolis </p>
<p align="center" class="MsoNormal"> Déposez le pâton sur le plan de travail
fariné. Étalez-le au rouleau à pâtisserie. <br />Ou passez la au laminoir afin d’obtenir
une pâte fine transparente…<br />Retournez la pâte
plusieurs fois. Quand elle est assez fine j’ai incorporé des herbes fraîches
entre deux pâtes puis repassez au laminoir une dernière fois, alors confectionnez
les raviolis.<br />Déposez un petit tas
de farce sur une moitié de la pâte et rabattez la deuxième moitié dessus.<br />Taillez des formes à
l’emporte-pièce, puis humidifiez les contours au pinceau.<br /> Soudez les bords en appuyant fermement.<br />Pochez vos raviolis
dans un bouillon de poule ou légumes environ 7 minutes.<br />J’ai ajouté une
petite cuillère de purée d’Ail des Ours à mon bouillon.</p>
<p align="center" class="MsoNormal"><o:p></o:p></p>
</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eWMcY6G5q5g/X8oKpHwNBjI/AAAAAAAAHl8/kiA1XCUIwRgciqLuqNIo3rNmo0GGMMwgQCLcBGAsYHQ/s2048/IMG_20200409_141505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-eWMcY6G5q5g/X8oKpHwNBjI/AAAAAAAAHl8/kiA1XCUIwRgciqLuqNIo3rNmo0GGMMwgQCLcBGAsYHQ/w480-h640/IMG_20200409_141505.jpg" width="480" /></a></div><br /><br /><p style="text-align: center;"> Nana....................</p>saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-7751789540900080552018-02-01T04:56:00.000-08:002019-01-20T05:03:24.821-08:00Kefta aux œufs et à la tomate / cumin / Menthe... <div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
A chaque fois que je fais cette recette très classique chez
nous,</div>
<div class="MsoNormal" style="text-align: center;">
je revois ma grand-mère…</div>
<div class="MsoNormal" style="text-align: center;">
Elle se mange avec un bon pain de campagne ou du pain Matlouh…
</div>
<div class="MsoNormal" style="text-align: center;">
C'est le savoir-faire des femmes, des mères pieds-noirs…</div>
<div class="MsoNormal" style="text-align: center;">
Cette cuisine pas toujours connue, mélange espagnole,</div>
<div class="MsoNormal" style="text-align: center;">
arabe,
juive, française, italiennes…</div>
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</div>
<div class="MsoNormal" style="text-align: center;">
Recette simple et tellement bonne avec plusieurs variantes…</div>
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<br />
<div class="MsoNormal" style="text-align: center;">
Pour 4 personnes</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
400 gr de viande hachée d'agneau</div>
<div class="MsoNormal" style="text-align: center;">
500 gr de tomates concassés en conserve<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 oignons</div>
<div class="MsoNormal" style="text-align: center;">
Un peu de mie de pain</div>
<div class="MsoNormal" style="text-align: center;">
1 verre de lait<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 gousse d'ail<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1 branche de menthe<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
9 œufs bio</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de Ras el Hanout</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de cumin</div>
<div class="MsoNormal" style="text-align: center;">
2 morceau de sucre</div>
<div class="MsoNormal" style="text-align: center;">
1 bouquet de Coriandre</div>
<div class="MsoNormal" style="text-align: center;">
1 branche de persil<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Huile d'olive bio</div>
<div class="MsoNormal" style="text-align: center;">
Sel et poivre</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Mettre dans un récipient la mie de pain avec le lait.</div>
<div class="MsoNormal" style="text-align: center;">
Dans un tajine ou un sauteuse, faites revenir, l’oignon et </div>
<div class="MsoNormal" style="text-align: center;">
1
gousse l'ail émincés pendant 5 minutes en remuant fréquemment.. </div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez les tomates,
le sucre, le sel, du poivre et faites </div>
<div class="MsoNormal" style="text-align: center;">
cuire à couvert à petits bouillons
pendant 30 minutes... </div>
<div class="MsoNormal" style="text-align: center;">
Vérifiez l’assaisonnement.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Dans un saladier, mélangez la viande avec la 2ème gousse</div>
<div class="MsoNormal" style="text-align: center;">
d’ail ciselé finement, l’oignon, 1 œuf et la mie de pain... </div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez le persil et
la coriandre finement coupés, du sel et du poivre. Mélangez bien la préparation.
Façonnez des boulettes de viande. Et faites les colorer dans une poêle à feu
moyen sur toute les faces.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Répartissez dessus
les boulettes de viandes sur la sauce tomates </div>
<div class="MsoNormal" style="text-align: center;">
et enfournez pour 20 minutes à
170°. </div>
<div class="MsoNormal" style="text-align: center;">
Sortez le plat du four et cassez les œufs entre les boulettes de
viande...<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Enfournez à nouveau pour 5 minutes. </div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Éteignez le four, parsemez le tajine du reste des herbes
hachées </div>
<div class="MsoNormal" style="text-align: center;">
et servez aussitôt.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br />
Nana.....................</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-90565787333973032362018-01-18T14:20:00.000-08:002018-10-12T06:18:07.809-07:00Daube de Seiche et son gâteau de Polenta... 🐙<div style="text-align: center;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Calamars, seiches, poulpe
demandent très peu de cuisson,</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> si on les saisit sur feu vif sur une plancha ou dans une poêle.</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Mais réclament a contrario d’être mijotés longuement en sauce </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">sur feu doux pour
être bien moelleux. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Une cuisson intermédiaire ne leur vaut rien car leur
texture </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">se fait alors caoutchouteuse…<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Cuit dans du vin rouge et des
aromates, la Seiche cuit lentement et </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">devient très tendre dans cette recette
savoureuse. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Pour une recette terroir, je vous recommande d’utiliser </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">un vin
rouge de votre région………<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">"A la robe de pourpre, à
la folle jeunesse" </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">que j'aime ce film Méryl Streep et Robert Redford.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div style="text-align: center;">
Les tulipes c'est pour que tu ailles mieux ...</div>
<div style="text-align: center;">
“Tout le bouddhisme est basé sur la possibilité de se libérer de la souffrance,<br />
de s’en libérer par soi-même et d’être seul capable de s’en libérer.”...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Alexandra David-Néel<br />
<br />
<br /></div>
<div style="text-align: center;">
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<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14pt;"> </span><span style="font-size: 14pt;"> Pour 6/8 personnes </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14pt;"> 2 kg de Blanc de Seiches </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 litre de vin rouge<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">3 bouchons de cognac<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 gousse d'ail<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 c à s de concentré de
tomates<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 oignons blanc<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Thym et laurier<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Quelques fleurs de bourrache<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Huile d'olive bio<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> sel et poivre<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Lavez la seiche et bien essuyer
puis ciseler délicatement la chair. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Faites chauffez un peu d'huile
d'olive dans une cocotte et faites </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">suer l'oignon ciselé finement, ajouter la
seiche et juste la saisir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Flambez au cognac, ajoutez un
peu de sel et de poivre, </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">une feuille de laurier, une branche de thym.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Versez le vin rouge et
recouvrir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Faites cuire à couvert et à tout
petit feu, pendant 4 heures environ.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Servir avec de la Polenta <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
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<br />
<span style="background-color: white; font-family: "lora" , serif; font-size: 16px;">Nana .......</span><span style="background-color: white; font-family: "lora" , serif; font-size: 16px;">❤</span></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-5864691335414846472018-01-02T12:53:00.000-08:002018-10-11T14:01:34.972-07:00Terrine de Saumon au Gambas / Sauce cocktail<div style="text-align: center;">
<br />
<br />
"Aimer quelqu'un, c'est le lire.<br />
C'est savoir lire toutes les phrases qui sont dans le cœur de l'autre,<br />
et en lisant le délivrer. C'est déplier son cœur comme un parchemin<br />
et le lire à haute voix, comme si chacun était à lui-même<br />
un livre écrit dans une langue étrangère.<br />
Il y a plus de texte écrit sur un visage que dans un volume<br />
de la Pléiade et, quand je regarde un visage,<br />
j'essaie de tout lire, même les notes en bas de page"...<br />
<br />
<div class="MsoNormal">
Extrait de " La lumière du monde" de Christian
Bobin</div>
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<br />
Et pour m'amuser un peu après mon opération, j'ai confectionné<br />
des Anges avec de vieux livres... Histoire de passer le temps...<br />
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<div class="MsoNormal">
Pour 6/8 personnes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<st1:metricconverter productid="1,2 kg" w:st="on">1,2 kg</st1:metricconverter> de saumon bio d'Ecosse
frais paré</div>
<div class="MsoNormal">
400 gr de filets de
merlu</div>
<div class="MsoNormal">
1 bouquet de
ciboulette</div>
<div class="MsoNormal">
Quelques feuilles d'épinard fraîche</div>
<div class="MsoNormal">
3 œufs bio + 1 blancs
</div>
<div class="MsoNormal">
1 brique de crème
épaisse entière</div>
<div class="MsoNormal">
4 tranches de pain de
mie</div>
<div class="MsoNormal">
Un peu de lait bio</div>
<div class="MsoNormal">
poivre et sel</div>
<div class="MsoNormal">
un peu d'huile d'olive</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sauce :</div>
<div class="MsoNormal">
8 c à s de Mayonnaise</div>
<div class="MsoNormal">
2 c à s de ketchup</div>
<div class="MsoNormal">
2 bouchon de whisky </div>
<div class="MsoNormal">
Poivre </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
un moule à cake de <st1:metricconverter productid="8 cm" w:st="on">8 cm</st1:metricconverter> x 50 cm tapissé de papier cuisson +</div>
<div class="MsoNormal">
un plat
pouvant le contenir</div>
<div class="MsoNormal">
Préchauffage du four à 200° </div>
<div class="MsoNormal">
avec le plat contenant de l’eau
chaude pour faire un bain-marie.</div>
<div class="MsoNormal">
Ôtez la croûte du pain de mie et les mettre à tremper dans
du lait.</div>
<div class="MsoNormal">
Lavez la ciboulette et la ciseler très finement.</div>
<div class="MsoNormal">
Lavez les feuille d'épinard et faite les cuires à la vapeur
puis réservez.</div>
<div class="MsoNormal">
Coupez la chair des deux poissons en dés sans les mélanger.</div>
<div class="MsoNormal">
Mixez séparément la chair des deux poissons, </div>
<div class="MsoNormal">
rapidement pour
ne pas l’échauffer.</div>
<div class="MsoNormal">
Mélangez la purée de saumon avec trois blancs d’œufs, </div>
<div class="MsoNormal">
les
deux tiers du pain de mie bien égouttez et 270 gr de crème. </div>
<div class="MsoNormal">
Salez et poivrez</div>
<div class="MsoNormal">
Mélangez soigneusement pour obtenir une farce homogène.</div>
<div class="MsoNormal">
mixez et rapidement mélangé pour que la mousse soit bien
fine.</div>
<div class="MsoNormal">
Gardez au frais.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Procédez de la même façon avec le poisson blanc, </div>
<div class="MsoNormal">
en ajoutant
un blanc d’œuf, le reste de mie de pain et 135 gr de crème.</div>
<div class="MsoNormal">
Lorsque la farce est bien fine, mettre dans un saladier et </div>
<div class="MsoNormal">
ajoutez la ciboulette, une pincée de sel et du poivre .</div>
<div class="MsoNormal">
Décortiquez les gambas puis les faire dorer quelques minutes
de chaque face dans un peu d'huile d'olive et laissez refroidir.</div>
<div class="MsoNormal">
Déposez la moitié de la farce au saumon dans le moule à cake </div>
<div class="MsoNormal">
et tassez avec le dos d’une cuillère.</div>
<div class="MsoNormal">
Étalez les feuilles
d'épinard sur un plan de travail </div>
<div class="MsoNormal">
( la longueur du moule ) puis recouvrir</div>
<div class="MsoNormal">
avec la farce au poisson blanc puis déposez à la queue leu
leu,</div>
<div class="MsoNormal">
les gambas puis formez un boudin et déposez le sur la farce du saumon puis recouvrir
avec le reste de farce au saumon.</div>
<div class="MsoNormal">
Déposez sur le dessus une feuille de papier cuisson.</div>
<div class="MsoNormal">
Déposez le moule dans le bain-marie chaud et laissez </div>
<div class="MsoNormal">
cuire
pendant 45 minutes environ.</div>
<div class="MsoNormal">
Sortir le moule du bain-marie et le laissez refroidir...</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mettre la terrine au frais pendant au moins 12 heures.</div>
<div class="MsoNormal">
Le jour du repas, démoulez la terrine sur une planche et </div>
<div class="MsoNormal">
la
découpez délicatement en tranches.</div>
<br />
<div class="MsoNormal">
Servir avec la sauce cocktail </div>
<div class="MsoNormal">
<br /></div>
</div>
<div style="text-align: center;">
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<br />
Je vous souhaite une belle et heureuse année 2018<br />
Quelle vous soit douce et belle...<br />
<br />
Nana .......<span style="background-color: white; font-family: Lora, serif; font-size: 16px;">❤</span><br />
</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-16627609063503842082017-11-24T05:44:00.000-08:002017-11-24T05:44:01.472-08:00Coquelets Tikka Masala ...<div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Le poulet Tikka masala, </div>
<div class="MsoNormal" style="text-align: center;">
se sont des morceaux de poulet
marinés dans des épices (masala) </div>
<div class="MsoNormal" style="text-align: center;">
et du yaourt puis cuits dans un four tandoori. </div>
<div class="MsoNormal" style="text-align: center;">
Il n'y a pas de recette standard pour le poulet </div>
<div class="MsoNormal" style="text-align: center;">
Tikka masala mais des centaines... </div>
<div class="MsoNormal" style="text-align: center;">
La sauce contient habituellement de la tomate, de la crème </div>
<div class="MsoNormal" style="text-align: center;">
ou de la crème de
noix de coco, et une multitudes d'épices. </div>
<div class="MsoNormal" style="text-align: center;">
C'est un véritable plat national au Royaume-Uni. </div>
<div class="MsoNormal" style="text-align: center;">
La cuisine indienne fait partie intégrante des habitudes</div>
<div class="MsoNormal" style="text-align: center;">
alimentaire britannique…</div>
<div class="MsoNormal" style="text-align: center;">
La
cuisine indienne ne peut pas vous laisser indifférente, </div>
<div class="MsoNormal" style="text-align: center;">
elle est tellement savoureuse
et haute en couleurs, piquante ou épicé nous, </div>
<div class="MsoNormal" style="text-align: center;">
nous adorons…</div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Et puis cette sauce c'est une addiction chez ma moitié <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span>
il adore…</div>
<div class="MsoNormal" style="text-align: center;">
Cette recette je la dédicace à Enéa qui vit actuellement en</div>
<div class="MsoNormal" style="text-align: center;">
Angleterre, il se reconnaîtras <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span> </div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pour 4 personnes</div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
2 coquelets (1/2 par personne)</div>
<div class="MsoNormal" style="text-align: center;">
1 gros morceau de gingembre frais </div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de graines de moutarde </div>
<div class="MsoNormal" style="text-align: center;">
2 gousses d'ail rose</div>
<div class="MsoNormal" style="text-align: center;">
800 ml de crème de noix de coco</div>
<div class="MsoNormal" style="text-align: center;">
2 c à c de cumin moulu </div>
<div class="MsoNormal" style="text-align: center;">
2 c à c Curcuma</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de fenouil grec</div>
<div class="MsoNormal" style="text-align: center;">
6 graines de cardamome </div>
<div class="MsoNormal" style="text-align: center;">
2 c à c de garam masala</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de curcuma </div>
<div class="MsoNormal" style="text-align: center;">
1 c à s de poudre d’amande (pour la fin)</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de piment rouge, 1 demi si vous aimez moins piquant</div>
<div class="MsoNormal" style="text-align: center;">
1 gros oignon blanc </div>
<div class="MsoNormal" style="text-align: center;">
200 gr de tomates écrasées en coulis </div>
<div class="MsoNormal" style="text-align: center;">
20 cl de bouillon de volaille</div>
<div class="MsoNormal" style="text-align: center;">
1 c à s de Ghee ou huile d’olive</div>
<div class="MsoNormal" style="text-align: center;">
1 coriandre frais </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Dans une cocotte avec un peu d’huile d’olive faites colorer </div>
<div class="MsoNormal" style="text-align: center;">
les coquelets sur toutes les faces…</div>
<div class="MsoNormal" style="text-align: center;">
Puis les réservez dans un plat. Essuyez la cocotte.</div>
<div class="MsoNormal" style="text-align: center;">
Mettre le Ghee et chauffez, mettre les graines de moutardes
dés quelles commencent à sautées ajoutez l'oignon et l’ail rose râpé et faites
revenir 5 minutes, mettre le gingembre râpé, le fenouil grec, remuez puis les
graines de cardamome, le cumin, curcuma et piment.</div>
<div class="MsoNormal" style="text-align: center;">
Et là vous allez avoir un sublime parfum dans votre cuisine </div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez les tomates, le bouillon, le Garam Masala. </div>
<div class="MsoNormal" style="text-align: center;">
Remuez et
faites cuire à couvert 20 minutes à petit feu.</div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez la crème de coco, mélangez et déposez y les
coquelets. </div>
<div class="MsoNormal" style="text-align: center;">
Laissez mijoter à petit feu pendant 1h sans couvrir, jusqu'à
ce </div>
<div class="MsoNormal" style="text-align: center;">
que les coquelets soient tendre.</div>
<div class="MsoNormal" style="text-align: center;">
Enlevez les coquelets et mettre sur une planche pour les
découper…</div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez la poudre d'amande à la sauce et bien mélanger en </div>
<div class="MsoNormal" style="text-align: center;">
laissant 2
minutes sur le feu.</div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Servir immédiatement avec du riz nature Basmati </div>
<div class="MsoNormal" style="text-align: center;">
et surtout... </div>
<div class="MsoNormal" style="text-align: center;">
Oubliez
pas le pain, car la sauce c'est une tuerie <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Je me répète mais surtout Oubliez pas le pain, car la sauce est une
tuerie <span style="font-family: Wingdings;">J</span></span></div>
<div style="text-align: center;">
Nana...❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-23543552283552397242017-11-18T09:44:00.000-08:002018-10-11T09:49:11.006-07:00Quiche aux Lardons / poireaux et Curcuma <div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="text-align: start;">Aujourd'hui j'avais pas envie de ma casser la tête avec j'ai fais simple…</span></div>
<div style="text-align: center;">
Et j'ai décorée avec les dernières fleurs de bourrache...</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
1 pâte brisée bio<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
3 beaux jeune poireaux<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
150 gr de petits lardons<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 échalotes<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1 cébette<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
20 cl de crème épaisse entière<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 œufs bio</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de Curcuma<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Un peu de persil plat</div>
<div class="MsoNormal" style="text-align: center;">
4 branches de ciboulette<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 c à s d'huile d'olive bio</div>
<div class="MsoNormal" style="text-align: center;">
2 fleurs de Bourrache <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Sel et poivre du moulin<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Nettoyez les poireaux, faire bouillir de l'eau et<br />
blanchir
les poireaux quelques minute, égouttez les…<br />
puis réservez.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Épluchez les échalotes puis les ciselez très finement et<br />
dans
une poêle les faire revenir avec 2 c à s d'huile d'olive.</div>
<div class="MsoNormal" style="text-align: center;">
Dans une autre poêle faite colorer les lardons sans matière
grasse.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Préchauffer votre four à 200°</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Dans un bol battre les œufs avec la crème, ajoutez le
curcuma,<br />
salez et poivrez.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Mettre la préparation
sur la pâte, puis les lardons, bien répartir puis<br />
déposez les poireaux sur la préparation à
votre convenance.<br />
Décorez avec persil et ciboulettes<br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<o:p></o:p></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Faire cuire 25 minutes environ servir avec une salades
d'herbes.<o:p></o:p><br />
<br /></div>
<div style="text-align: center;">
<br /></div>
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Nana......... <span style="background-color: white; font-family: "lora" , serif; font-size: 16px;">❤</span></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-37946726479434011862017-11-06T08:08:00.000-08:002018-10-11T08:12:57.268-07:00Colinot au four…Ou souvenir d'enfance…<div style="text-align: center;">
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<div class="MsoNormal">
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<div class="MsoNormal" style="text-align: center;">
Ce matin j'ai trouvé du Colinot de St Malo au marché </div>
<div class="MsoNormal" style="text-align: center;">
des
producteurs de Coustellet.</div>
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Le colinot est un poisson maigre, c'est le poisson de mon
enfance, </div>
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ma grand-mère me le faisait frire dans une poêle en se mordant la
queue, </div>
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petite je trouvais cela rigolo… <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span> </div>
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Particulièrement riche
en protéines, potassium et magnésium. </div>
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Le colinot appartient à la famille des Merlucciidae. </div>
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Il est appelé
également merlu ou de bardot selon les régions.</div>
<div style="text-align: center;">
</div>
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Et les enfants adorent car son goût est neutre. </div>
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Vous me
direz ? !!!!</div>
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<br /></div>
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Pour 4 personnes</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
1 gros Colinot 800 gr/ 1kg</div>
<div class="MsoNormal" style="text-align: center;">
800 gr de pomme de terre<o:p></o:p></div>
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2 tomates<o:p></o:p></div>
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1 oignon blanc</div>
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3 citrons bio<o:p></o:p></div>
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2 verre de vin blanc sec<o:p></o:p></div>
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1 branche de thym<o:p></o:p></div>
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2 feuilles de laurier</div>
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1 gousse d'ail</div>
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1 petit morceau de beurre <o:p></o:p></div>
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1 pincée de piment d'Espelette <o:p></o:p></div>
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Sel, poivre<o:p></o:p></div>
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1 peu d’huile d’olive.</div>
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<br /></div>
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Préchauffer le four à 200°c<o:p></o:p></div>
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<br /></div>
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Videz et lavez le poisson. Réservez</div>
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Épluchez les pomme de terre et l'oignon et les couper </div>
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en
rondelles ainsi que les tomates et les citrons.</div>
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Épluchez la gousse d'ail.</div>
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Dans un plat qui passe au four frottez le plat avec l'ail t
bien étalez le beurre.</div>
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Étalez les pommes de terre en intercalant de temps en temps</div>
<div class="MsoNormal" style="text-align: center;">
des oignons, n'oubliez pas le sel et le poivre puis finissez par les tomates.</div>
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Mettre dessus votre colinot avec les rondelles de tomates,
le laurier et le thym.</div>
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Arrosez légèrement d’huile d’olive et versez-y le vin blanc
sec par-dessus.<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<o:p>1 pincée de piment d'Espelette... </o:p></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Mettre au four pour 35 à 45 minutes à 180° suivant votre four et </div>
<div class="MsoNormal" style="text-align: center;">
en
surveillant de temps en temps.<o:p></o:p></div>
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<div style="text-align: center;">
Nana....... <span style="background-color: white; font-family: Lora, serif; font-size: 16px;">❤</span></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-14896087496925599362017-11-04T15:01:00.000-07:002017-11-24T07:13:16.962-08:00Poulet Fermier rôti aux légumes...🐔<div style="text-align: center;">
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<div style="text-align: center;">
Un poulet tout simple sans tralala c'est bon aussi, non ??? <span style="font-family: Wingdings;">J</span><br />
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<div class="MsoNormal">
<o:p>Pour 6 personnes</o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 poulet fermier bio<o:p></o:p></div>
<div class="MsoNormal">
1 botte de petits oignons nouveaux</div>
<div class="MsoNormal">
1 grande branche de céleri <o:p></o:p></div>
<div class="MsoNormal">
1 botte de carottes nouvelles bio</div>
<div class="MsoNormal">
2 morceaux de salsifis </div>
<div class="MsoNormal">
1 brocoli bio</div>
<div class="MsoNormal">
1 Tomate bien mure</div>
<div class="MsoNormal">
6 gousses d'ail </div>
<div class="MsoNormal">
150 gr de haricot vert</div>
<div class="MsoNormal">
2 branches de thym frais<o:p></o:p></div>
<div class="MsoNormal">
1 bouquet de persil<o:p></o:p></div>
<div class="MsoNormal">
1 cuillère à café de sucre en poudre</div>
<div class="MsoNormal">
1 verre de vin blanc sec</div>
<div class="MsoNormal">
Huile d'olive bio</div>
<div class="MsoNormal">
Sel et poivre</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Préchauffez le four 10 mn à <st1:metricconverter productid="200°C" w:st="on">200°C</st1:metricconverter> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mettre les branches de thym à l’intérieur du
poulet.</div>
<div class="MsoNormal">
Déposez le poulet dans un plat, arrosez d'un filet d'huile
d'olive, </div>
<div class="MsoNormal">
Ajoutez la tomate coupée en petits morceaux, salez, poivrez et enfournez. </div>
<div class="MsoNormal">
Dès qu’il commence à bien dorer, ajoutez ½
verre d’eau et </div>
<div class="MsoNormal">
de vin blanc et baissez la température à 180°. </div>
<div class="MsoNormal">
Arroser
régulièrement pendant 2 heures jusqu’à la fin de la cuisson.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour les légumes<o:p></o:p></div>
<div class="MsoNormal">
Préparez et épluchez tous les légumes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mettre à cuire dans une casserole les salsifis, bouquets de brocolis </div>
<div class="MsoNormal">
et les
haricots vert dans l'eau bouillante salée pendant 20 minutes, </div>
<div class="MsoNormal">
mais sortir les
haricots vert au bout de 10 minutes. </div>
<div class="MsoNormal">
Puis réservez.</div>
<div class="MsoNormal">
Dans une cocotte chauffez un peu d’huile d’olive, placez-y
les </div>
<div class="MsoNormal">
oignons, gousses d'ail avec la peau, céleri, carottes et les </div>
<div class="MsoNormal">
brocolis, salsifis, haricots vert, faites revenir 5 minutes à feu moyen, </div>
<div class="MsoNormal">
ajoutez un peu d’eau. </div>
<div class="MsoNormal">
Salez,
poivrez et versez le sucre mélangez délitement puis </div>
<div class="MsoNormal">
continuez la cuisson à
couvert et à feu doux pendant 10 minutes </div>
<br />
<div class="MsoNormal">
Découpez le poulet, servez avec les légumes et présentez le
jus en saucière.</div>
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<br />
Nana...❤</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-52089316688678258522017-10-27T11:27:00.000-07:002018-10-11T06:58:04.566-07:00Phở Soupe Tonkinoise bouillon réconfortant……🍜<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="MsoNormal">
La nourriture vietnamienne est caractérisée par
l'utilisation </div>
<div class="MsoNormal">
de ces sauces de poissons et de toutes sortes d’herbes fraîches… </div>
<div class="MsoNormal">
Le
phở, est le plat national vietnamien, son bouillon est aussi </div>
<div class="MsoNormal">
réconfortant que
celui du pot au feu de chez nous..</div>
<br />
<div class="MsoNormal">
On en trouve de toutes sortes et à tous les coins de rue et
même sur l'eau, </div>
<div class="MsoNormal">
des cantines flottantes qui servent à manger à toutes heures... </div>
</div>
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<div style="text-align: center;">
Pour 6 personnes</div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<st1:metricconverter productid="1 kg" w:st="on">1 kg</st1:metricconverter>
de plat de côte de bœuf </div>
<div class="MsoNormal" style="text-align: center;">
500 gr de poitrine de porc ou de rouelle </div>
<div class="MsoNormal" style="text-align: center;">
6 gros os à moelle</div>
<div class="MsoNormal" style="text-align: center;">
4 gros oignons </div>
<div class="MsoNormal" style="text-align: center;">
1 gros morceau de gingembre bio</div>
<div class="MsoNormal" style="text-align: center;">
4 clous de girofle, </div>
<div class="MsoNormal" style="text-align: center;">
4 étoiles de badianes</div>
<div class="MsoNormal" style="text-align: center;">
2 tranches de galanga</div>
<div class="MsoNormal" style="text-align: center;">
2 gousses de cardamome noire,</div>
<div class="MsoNormal" style="text-align: center;">
2 bâtons de cannelle </div>
<div class="MsoNormal" style="text-align: center;">
1 c à s de Sauce de poisson</div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de sel</div>
<div class="MsoNormal" style="text-align: center;">
2 c à s de sucre en poudre</div>
<div class="MsoNormal" style="text-align: center;">
1 paquet de pâtes de riz Udon fraîches </div>
<div class="MsoNormal" style="text-align: center;">
1 bouquet de coriandre fraîche</div>
<div class="MsoNormal" style="text-align: center;">
6 tiges de cébette </div>
<div class="MsoNormal" style="text-align: center;">
1 branche de céleri frais</div>
<div class="MsoNormal" style="text-align: center;">
2 citrons vert</div>
<div class="MsoNormal" style="text-align: center;">
1 betterave Chioggia</div>
<div class="MsoNormal" style="text-align: center;">
2 Petits piments rouges frais (facultatif)</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Mettre tous les os et le plat de côte dans la marmite d'eau
froide </div>
<div class="MsoNormal" style="text-align: center;">
et chauffez à feu vif jusqu'à ébullition, écumez si besoin puis </div>
<div class="MsoNormal" style="text-align: center;">
réduire
le feu pour laisser cuire à petit bouillon.</div>
<div class="MsoNormal" style="text-align: center;">
Épluchez les oignons les coupez en deux et fait colorer dans
une poêle sans matière grasse ainsi que le gingembre avec la peau. </div>
<div class="MsoNormal" style="text-align: center;">
Au bout de 1 H30 de
cuisson environ, incorporez le sel et le sucre, </div>
<div class="MsoNormal" style="text-align: center;">
les oignons et le gingembre,
étoiles de badianes, tranches de galanga, </div>
<div class="MsoNormal" style="text-align: center;">
gousses de cardamome noire, bâtons de
cannelle, </div>
<div class="MsoNormal" style="text-align: center;">
un piment et Sauce de poisson.</div>
<div class="MsoNormal" style="text-align: center;">
Laissez mijoter sans couvrir, à petits frémissement sans </div>
<div class="MsoNormal" style="text-align: center;">
jamais cuire à gros bouillons... </div>
<div class="MsoNormal" style="text-align: center;">
Écumez encore si nécessaire…</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Au bout de 3H de cuisson, sortir le plat de côte et la
rouelle,<br />
et réservez...</div>
<div class="MsoNormal" style="text-align: center;">
Et poursuivre la
cuisson à feu doux pendant encore 3 heures.</div>
<div class="MsoNormal" style="text-align: center;">
Vous pouvez arrêter la cuisson…</div>
<div class="MsoNormal" style="text-align: center;">
Sortir délicatement les oignons, les épices et le céleri </div>
<div class="MsoNormal" style="text-align: center;">
Le bouillon est
maintenant bien clair avec d'une jolie couleur ambrée </div>
<div class="MsoNormal" style="text-align: center;">
et des parfums embaument
toute la maison <span style="font-family: "wingdings"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span></div>
<div class="MsoNormal" style="text-align: center;">
Faire cuire les pâtes de riz à l'eau bouillante 1 minutes à
peine, </div>
<div class="MsoNormal" style="text-align: center;">
bien les égouttez et en mettre une poignée dans chaque bol et recouvrir de
bouillon brûlant, de fines tranches de plat de côte ou rouelle ou les deux <span style="font-family: "wingdings"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span></div>
<div class="MsoNormal" style="text-align: center;">
Quelques rondelles fines de cébette, et piment, coriandre<br />
hachée et une très fine rondelle de betterave Chioggia pour<br />
le croquant et la
moelle. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
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<br /></div>
<div style="text-align: center;">
Nana...❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-8626441577539109292017-10-27T06:25:00.000-07:002018-10-11T06:49:08.364-07:00Tortellini aux légumes du soleil & Mozzarella<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Au soleil Tortellini légumes
bio et Mozzarella ça vous dit ?<o:p></o:p></span></div>
<br />
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<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Pour 4 personnes <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">400 gr de tortellini <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">4 Mozzarella <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1/2 poivron rouge<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 Tomate cœur de Bœuf bio<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 carotte bio<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 petite courgette bio<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 petite aubergine bio<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 gousses d’ail<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Quelques feuilles de basilic
pourpre du jardin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 pincée de sucre<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">sel<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Poivre du moulin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Huile d'olive bio<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Quelques graines bio<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Lavez les légumes, enlevez
les pépins et la membrane blanche du poivron.</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Coupez en dés la tomate, courgette, poivron et l’ aubergine et </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">faites les
rissoler dans l’huile d’olive. </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Salez, poivrez, sucrez et pressez les gousses
d’ail puis faîtes</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> mijoter 15 minutes à feu doux…</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">préchauffez la salamandre ou le four/grill 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Faites cuire les pâtes al
dente dans une grande quantité d'eau salée.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Égouttez les pâtes, déposez vos
Tortellini dans une poêle </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">avec un peu d'huile d'olive pour les griller légèrement
et</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> les mettre dans une assiette, une belle cuillère de légumes, </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">puis déposez
dessus un mozzarella et mettre à fondre sous</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> une salamandre ou 3 minutes au
four…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Déposez quelques graines et
des feuilles de basilic pourpre <o:p></o:p></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Nana...❤<br />
<span id="goog_348953948"></span><span id="goog_348953949"></span><br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-42477586193583226122017-10-12T07:06:00.000-07:002018-10-11T06:47:36.664-07:00Piquillos farcis à la Brandade de Morue ...<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Le poivron " piquillo " </div>
<div class="MsoNormal" style="text-align: center;">
est un grand classique de
la cuisine espagnol, </div>
<div class="MsoNormal" style="text-align: center;">
poivron rouge vif originaire d’Espagne, il a un goût
légèrement fruité.</div>
<div class="MsoNormal" style="text-align: center;">
Si vous n'en trouvez pas frais, on en trouve entiers dans
des bocaux </div>
<div class="MsoNormal" style="text-align: center;">
en verre déjà prêt, épépinés, pelés et grillés aux feux de bois.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
Ce plat se déguste
aussi bien froid que chaud, </div>
<div class="MsoNormal" style="text-align: center;">
en Tapas, entrée ou en plat de résistance, un vrai délice
! </div>
<div class="MsoNormal" style="text-align: center;">
Très facile à cuisiner, ici farcis à la brandade de morue </div>
<div class="MsoNormal" style="text-align: center;">
et accompagnés d’un
coulis de Poivrons...</div>
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<br />
<div style="text-align: center;">
Les Dalhias du Jardins pour une première je suis ravie <span style="font-family: "wingdings"; font-size: 12pt;">J</span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Pour 6 personnes</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
12 Piquillos bio</div>
<div class="MsoNormal" style="text-align: center;">
400 gr de morue désalée</div>
<div class="MsoNormal" style="text-align: center;">
150 ml de lait bio</div>
<div class="MsoNormal" style="text-align: center;">
2 gousse d’ail rose</div>
<div class="MsoNormal" style="text-align: center;">
3 grosses pommes de terre bio</div>
<div class="MsoNormal" style="text-align: center;">
10 cl de crème épaisse </div>
<div class="MsoNormal" style="text-align: center;">
Un peu de persil </div>
<div class="MsoNormal" style="text-align: center;">
1 c à c de Pimenton</div>
<div class="MsoNormal" style="text-align: center;">
Sel fin </div>
<div class="MsoNormal" style="text-align: center;">
Huile d’olive bio</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Pelez les pommes de terre et les tailler en gros cubes. </div>
<div class="MsoNormal" style="text-align: center;">
Cuire dans le lait la morue, les pommes de terre et ajoutez les gousses d’ail.
Portez à ébullition puis à feu doux jusqu’à que les pommes de terre</div>
<div class="MsoNormal" style="text-align: center;">
soient
fondantes…</div>
<div class="MsoNormal" style="text-align: center;">
Versez la préparation dans un saladier et écraser le tout à
la fourchette.</div>
<div class="MsoNormal" style="text-align: center;">
Montez au fouet la brandade à l’huile d’olive, ajoutez la crème
gardez </div>
<div class="MsoNormal" style="text-align: center;">
l'autre moitié pour le coulis et assaisonnez de sel fin et poudre de Pimenton.
Introduisez un peu de persil ciselé finement, bien mélangez.</div>
<div class="MsoNormal" style="text-align: center;">
Cuire les Piquillos à la vapeur, égouttez puis séchez sur du
papier absorbant. Farcir délicatement avec la brandade de morue, </div>
<div class="MsoNormal" style="text-align: center;">
bien tassez à
l’aide d’une petite cuillère. </div>
<div class="MsoNormal" style="text-align: center;">
Placez les Piquillos farcis dans un plat.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Pour le coulis </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
2 poivrons rouge et un orange bio</div>
<div class="MsoNormal" style="text-align: center;">
10 cl de crème liquide</div>
<div class="MsoNormal" style="text-align: center;">
1 gousse d’ail</div>
<div class="MsoNormal" style="text-align: center;">
Sel fin </div>
<div class="MsoNormal" style="text-align: center;">
Pimenton fort</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Cuire les poivrons à la vapeur avec la gousse d’ail, </div>
<div class="MsoNormal" style="text-align: center;">
pelez
les, assaisonnez et ajoutez le Pimenton puis mixez </div>
<div class="MsoNormal" style="text-align: center;">
le tout en
ajoutant la crème.</div>
<div class="MsoNormal" style="text-align: center;">
Versez le coulis sur les Piquillos farcis, </div>
<div class="MsoNormal" style="text-align: center;">
enfournez 10
minutes au four à 180°.</div>
<div class="MsoNormal" style="text-align: center;">
Parsemez de persil ciselé et servez bien chaud avec du pain </div>
<div class="MsoNormal" style="text-align: center;">
de campagne grillé frotté à l'ail…</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nana... ❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-91693188585796517902017-10-10T04:22:00.000-07:002017-11-21T05:22:59.030-08:00Jarret de Porc confit & Légumes Bio braisés...<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="MsoNormal">
Je suis une inconditionnelle de la cuisson lente</div>
<div class="MsoNormal">
et basse
température…</div>
<div class="MsoNormal">
Ma grand-mère cuisait longuement ses viandes...</div>
<div class="MsoNormal">
Je tiens certainement cela d'elle 😉</div>
<br />
<div class="MsoNormal">
D'ailleurs je me souviens quand 2009 j'avais fait une recette</div>
<div class="MsoNormal">
sur mon blog et j'avais eu une discussion très critique avec un ex </div>
<div class="MsoNormal">
candidat de
Masterchef, très présent sur Facebook, qui me disais que </div>
<div class="MsoNormal">
cela ne servait à rien
de cuire la viande si longuement… </div>
<div class="MsoNormal">
Bref comme quoi… </div>
<div class="MsoNormal">
Aujourd'hui tous le monde ne
parle que de ça… </div>
<div class="MsoNormal">
Le jarret n’est pas un morceau noble. </div>
<div class="MsoNormal">
Cependant, il se révèle
très savoureux lorsqu’il est judicieusement </div>
<div class="MsoNormal">
cuisinée et pour moi c'est lentement,
il devient alors si </div>
<div class="MsoNormal">
fabuleusement savoureux... </div>
</div>
<div style="text-align: center;">
Essayez vous verrez et me direz !!!! </div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br />
<div class="MsoNormal">
Pour 4 personnes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 Jarrets</div>
<div class="MsoNormal">
150 gr de miel de fleurs bio</div>
<div class="MsoNormal">
250 cl de bouillon de volaille</div>
<div class="MsoNormal">
1 c à s de fond de Veau bio</div>
<div class="MsoNormal">
5 cl de vinaigre balsamique</div>
<div class="MsoNormal">
4 cuillères à soupe de sauce Worcestershire</div>
<div class="MsoNormal">
1 bâtons de cannelle</div>
<div class="MsoNormal">
Sel et Poivre du moulin</div>
<div class="MsoNormal">
1 Branche de thym frais du jardin</div>
<div class="MsoNormal">
Huile d'olive bio</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour les légumes bio</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6 Echalotes</div>
<div class="MsoNormal">
2 Betteraves jaune</div>
<div class="MsoNormal">
1 betterave chiogga</div>
<div class="MsoNormal">
2 Aubergines</div>
<div class="MsoNormal">
2 choux rave violet</div>
<div class="MsoNormal">
4 radis</div>
<div class="MsoNormal">
30cl de bouillon de volaille </div>
<div class="MsoNormal">
1 bouquet garni (persil, laurier,thym)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Commencez par faire dessaler les jarrets en les plongeant </div>
<div class="MsoNormal">
dans une cocotte d'eau et faire cuire pendant 10 minutes. </div>
<div class="MsoNormal">
Mettre un peu d'huile
d'olive dans une cocotte, faites chauffer et y </div>
<div class="MsoNormal">
déposez les jarrets. Dorez
chaque face à feu vif… </div>
<div class="MsoNormal">
Baissez le feu, ajoutez 200 ml de bouillon gardez le
reste pour </div>
<div class="MsoNormal">
plus tard, ajoutez le fond de Veau et branche de thym,</div>
<div class="MsoNormal">
couvrir et
laissez cuire 2h00 à feu doux. </div>
<div class="MsoNormal">
Pendant ce temps pour les légumes.</div>
<div class="MsoNormal">
Commencez par éplucher les légumes et coupez les ensuite en
morceaux.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Faites chauffer 2 c à s d'huile d'olive dans une cocotte et faites
y </div>
<div class="MsoNormal">
revenir les échalotes 5 minutes. </div>
<div class="MsoNormal">
Ajoutez y les légumes et faîtes les revenir
jusqu'à ce qu'ils aient changé de couleur de chaque côtés. Versez le bouillon
et assaisonnez avec un bouquet composé de thym, de persil et de feuille de
laurier.<o:p></o:p></div>
<div class="MsoNormal">
Ajoutez du sel si votre bouillon n'est pas suffisamment salé, </div>
<div class="MsoNormal">
puis couvrez et laissez mijoter jusqu'à ce que les légumes soient tendres.<o:p></o:p></div>
<div class="MsoNormal">
Le temps de cuisson varie en fonction du type
et de la taille des légumes. </div>
<div class="MsoNormal">
Il ne vous faudra pas plus de quelques minutes
pour faire braiser les légumes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Préchauffer le four à 200°</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Préparez le "
manteau " des jarrets en mélangeant, le miel, le vinaigre, </div>
<div class="MsoNormal">
la sauce
Worcestershire, le sel et le poivre, bien mélangez </div>
<div class="MsoNormal">
et badigeonnez les jarrets. </div>
<div class="MsoNormal">
Baissez la température du four à 160° </div>
<div class="MsoNormal">
Placez au four et laissez compoter deux heures en arrosant </div>
<div class="MsoNormal">
de temps en temps du jus de cuisson…</div>
<div class="MsoNormal">
À la fin de la
cuisson retirez délicatement les jarrets du plat de cuisson, </div>
<div class="MsoNormal">
attention
délicatement et déglacez avec une partie du reste du bouillon.</div>
<div class="MsoNormal">
Les jarrets sont cuits lorsque la viande se détache presque
tout seul de l'os…</div>
<div class="MsoNormal">
Servir très chaud avec le légumes braisés. </div>
<br />
<div class="MsoNormal">
Absolument délicieux
!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nana...❤</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-35392785898262819142017-09-19T13:42:00.000-07:002017-11-18T07:46:54.405-08:00Soupe de Courgettes et Gingembre frais<div style="text-align: center;">
<div class="MsoNormal">
<br />
"Mange ta soupe, ça fait grandir"</div>
<div class="MsoNormal">
Qui n'a jamais entendu cette phrase <span style="font-family: "wingdings"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span> </div>
<div class="MsoNormal">
Quand les températures commencent à chuter, </div>
<div class="MsoNormal">
après une bonne balade du côté de Forcalquier, la soupe est de
rigueur, </div>
<div class="MsoNormal">
rien de plus réconfortant qu'une soupe lorsque l'on à froid </div>
<div class="MsoNormal">
au corps
et à l'âme…</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Celle-ci se mange, aussi bien chaude en hiver,</div>
<div class="MsoNormal">
que froide en été, en gaspacho bien fraîche…<br />
<br /></div>
<div class="MsoNormal">
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<div style="text-align: center;">
<br />
<div class="MsoNormal">
8 petites courgettes bio</div>
<div class="MsoNormal">
1 pomme de terre bio</div>
<div class="MsoNormal">
bouillon de légumes bio</div>
<div class="MsoNormal">
1 morceau de gingembre bio ( équivalent de <st1:metricconverter productid="2 pouces" w:st="on">2 pouces</st1:metricconverter>)</div>
<div class="MsoNormal">
Quelques graines (tournesol, sésames )</div>
<div class="MsoNormal">
huile d'olive </div>
<div class="MsoNormal">
Sel et poivre blanc</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lavez les courgettes coupez-les en gros morceaux.<o:p></o:p></div>
<div class="MsoNormal">
Coupez en rondelle le gingembre et gardez en un petit bout.<o:p></o:p></div>
<div class="MsoNormal">
Placez le tout dans une casserole, couvrez d'eau, </div>
<div class="MsoNormal">
salez et laissez bouillir 15 min.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Retirez les rondelles de gingembre puis mixez les courgettes, </div>
<div class="MsoNormal">
la consistance se situe entre le potage et la purée.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Ajoutez un peu de gingembre frais râpé et un tour de moulin
à poivre, </div>
<div class="MsoNormal">
rectifiez en sel selon votre goût, mélangez bien puis parsemez de
graines.</div>
<div class="MsoNormal">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Nana ❤<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
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</div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-8915171540784066042017-07-23T11:50:00.000-07:002017-11-20T09:11:16.058-08:00Pissaladière sans Pissalat…<div style="text-align: center;">
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Bon je vais pas vous raconter
l'histoire…</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> Mais la pissaladière est une des plus anciennes spécialités
culinaires de la région niçoise. Et chacun là encore à sa propre recette de
famille ou pas…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Aujourd'hui pendant que la pâte
de ma Pissaladière </span><span style="font-size: 18.6667px;">lève</span><span style="font-size: 14pt;">,</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">je suis allée </span><span style="font-size: 14pt;">dans un lieu unique dans le Luberon... </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">"Provence
secrète"... </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">au "Le château de l'Ange "<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">@edithmezard </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Dans le petit
village de Lumière où il y a souvent </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">des merveilles à voir ou à acheter…<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Exposé en ce moment, la Sublime
vaisselle de @casa_lopez et </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">le non moins sublime travaille José Estevez <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">J'adore ces oiseaux Peace
birds"Messenger" Jose Esteves…<u><o:p></o:p></u></span></div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Pour la pâte <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">15 gr de levure de boulanger
fraîche <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">350 gr de Farine + 30 gr <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 œuf bio<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">15 cl de lait <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">5 cl d'eau tiède<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">70 gr de beurre fermier <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">15 gr de sucre en poudre <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Une pincée de Sel fin <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Faites chauffer le lait avec le
beurre jusqu'à ce qu'il soit fondu. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Laissez tiédir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Délayez la levure dans 5 cl
d'eau tiède dans un bol. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Mélangez la farine, le sucre et le sel dans une
bassine. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Creusez un puits, versez-y la levure délayée, le lait et beurre tiédi, </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14pt;">l'œuf préalablement battu. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Mélangez puis pétrissez la pâte obtenue jusqu'à ce
qu'elle soit lisse. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Ramassez la pâte en boule, recouvrez la d'un linge, et laissez </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">lever à température ambiante pendant 3 h…<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Au bout de ce temps de repos retravaillez
la pâte sur le plan de travail fariné. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.6667px;">Étalez</span><span style="font-size: 14.0pt;">-la sur votre moule ou
plaque. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Garniture<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<st1:metricconverter productid="1,5 kg" w:st="on"><span style="font-size: 14.0pt;">1,5 kg</span></st1:metricconverter><span style="font-size: 14.0pt;"> d’oignons blancs doux<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">un petit pot de filets
d’anchois au sel<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 cuillères à soupe de sucre <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">3 cuillères à soupe d’huile
d’olive<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 branche de thym frais<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 branche d'origan<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> Quelques petites olives noires<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Huile d'olive bio <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Épluchez et émincez les
oignons. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Dans une grande sauteuse mettez de l'huile d'olive à chauffer, </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">et faire
cuire à couvert les oignons avec l'origan et le thym </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">à feu doux jusqu'à qu'il
deviennent fondant. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Puis retirez les herbes <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Préchauffez votre four à 220°<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Étalez la pâte dans une tourtière
huilée à l'huile d'olive. </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.6667px;">Étalez</span><span style="font-size: 14.0pt;"> les oignons en couche épaisse et régulière.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> Décorez avec des filets d’anchois, nettoyez à
l'eau pour </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">enlever le sel et des olives noires.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Cuire à 200° environ 25
minutes en surveillant,</span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> jusqu’à ce que la pâte soit bien blonde et les oignons
légèrement dorés.<o:p></o:p></span></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Déguster tiède ou froid</span>
<span style="font-size: 14.0pt;">selon les préférences de chacun, </span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">avec une salade
verte...<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nana....❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-83724380575757881812017-07-09T11:31:00.000-07:002017-11-20T11:35:32.372-08:00Escapade Amoureuse à " La Bergerie " Chez Edouard Loubet ...<div style="text-align: center;">
<br />
<div class="MsoNormal">
<span style="background: white; font-size: 14.0pt;">Perché
au-dessus du village de</span><span style="background: white; color: #545454;"> </span><span style="font-size: 14.0pt;">Bonnieux,</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> est à 30 minutes de la maison , se trouve le
magnifique</span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> Domaine de Capelongue, </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Bastide provençale de caractère, élégante et raffinée
avec une cuisine aromatique savoureuse et gourmande du Chef doublement étoilé
Édouard Loubet,</span> </div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">un univers culinaire au
senteurs incroyable, </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">vous allez avoir les papilles en éveillent… <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Il travaille exclusivement
avec des produits locaux et de saisons…<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"> Au milieu des lavandes et des oliviers, j'ai
retrouvée la même magie qu'au sublime "Chalet de la Croix Fry" à Manigod…<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Nous avons mangés à "La
Bergerie" le charme et l'authenticité </span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">du lieu va vous séduire j'en suis
sûre…<o:p></o:p></span></div>
<br />
<br /></div>
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<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">Blésotto d’Épeautre à laTruffe un régal 💜💛💙</span><br />
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<span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;">Gigot d'Agneau à la Ficelle 💙💜❤</span><br />
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<span style="font-size: 14.0pt;">Le Domaine De Capelongue<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Les Claparèdes, Chemin des Cabanes<o:p></o:p></span></div>
<div align="center" class="MsoNormal">
<span style="font-size: 14.0pt;">84480 Bonnieux<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Tél : 04 90 75 89 78<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"> <a href="http://www.capelongue.com/en/la-bergerie-restaurant-edouard-loubet/" target="_blank">Domaine de Capelongue</a></span></div>
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<div style="text-align: center;">
Nana ...❤</div>
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saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-37830814969149269542017-07-04T12:54:00.000-07:002017-11-22T04:16:49.246-08:00Risotto au Safran & Poulpe au vin 🐙...<div style="text-align: center;">
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<span style="font-size: 14.0pt;">Venise, j'y suis allée il y a très très longtemps.<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Les spécialités vénitiennes sont aussi savoureuses que
variées, </span></div>
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<span style="font-size: 14.0pt;">j'aime particulièrement le Risotto, sous toutes ses formes, </span></div>
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<span style="font-size: 14.0pt;">simple et extrêmement
savoureux… <o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">La cuisson du risotto demande un bon coup de main et de
la patience….</span> <span style="font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Aujourd'hui,</span> <span style="font-size: 14.0pt;">j'avais une envie soudaine et irrésistible de faire un Risotto, </span></div>
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<span style="font-size: 14.0pt;">un déjeuner bon et agréable,
pas forcément cher…<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Et partager avec vous une recette très très bonne. <o:p></o:p></span></div>
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</div>
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<span style="font-size: 14.0pt;"> Quand on
prépare un risotto, on ne fait rien à côté, </span><span style="font-family: "wingdings"; font-size: 14pt;">J</span><span style="font-size: 14pt;"> </span></div>
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<span style="font-size: 14pt;">au risque de la rater… </span></div>
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<a href="https://2.bp.blogspot.com/-8UoX5fy9bic/WhBSO9Al3LI/AAAAAAAAGxc/VvfUCcWTB4kwiboAFQ_DiKcvv_2rMG4eACLcBGAs/s1600/DSC_0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1328" height="640" src="https://2.bp.blogspot.com/-8UoX5fy9bic/WhBSO9Al3LI/AAAAAAAAGxc/VvfUCcWTB4kwiboAFQ_DiKcvv_2rMG4eACLcBGAs/s640/DSC_0716.JPG" width="529" /></a></div>
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<span style="font-size: 14.0pt;">"Ce qui m'étonna le plus en entrant dans Venise, </span></div>
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<span style="font-size: 14.0pt;">ce fut ce sentiment de légèreté qui s'empara de tout mon être, </span></div>
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<span style="font-size: 14.0pt;">cette exaltation
des sens, cette soudaine joie de vivre et d'aimer "<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"><br /></span></div>
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<span style="font-size: 14.0pt;">Le violon noir - Maxence Fermine<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-oRdd-bFMZTw/WhBSO1j_DUI/AAAAAAAAGxg/URQWS7bRVaoER-sJLff7_hSda438cvmsQCLcBGAs/s1600/DSC_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://1.bp.blogspot.com/-oRdd-bFMZTw/WhBSO1j_DUI/AAAAAAAAGxg/URQWS7bRVaoER-sJLff7_hSda438cvmsQCLcBGAs/s640/DSC_0637.JPG" width="424" /></a></div>
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<a href="https://1.bp.blogspot.com/-SaVsAhJ_8Zo/WhBSQzD-xeI/AAAAAAAAGxs/MQcL2_cCV9MfW7GaxUhS209Lv5cOZB9QwCLcBGAs/s1600/DSC_0719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://1.bp.blogspot.com/-SaVsAhJ_8Zo/WhBSQzD-xeI/AAAAAAAAGxs/MQcL2_cCV9MfW7GaxUhS209Lv5cOZB9QwCLcBGAs/s640/DSC_0719.JPG" width="425" /></a></div>
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<span style="font-size: 14.0pt;">pour 4/6 personnes<o:p></o:p></span></div>
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<st1:metricconverter productid="1 kg" w:st="on"><span style="font-size: 14.0pt;">1 kg</span></st1:metricconverter><span style="font-size: 14.0pt;"> de petits poulpes frais<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 c à c de concentré de tomates<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"> 1 oignon blanc<o:p></o:p></span></div>
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<st1:metricconverter productid="1 litre" w:st="on"><span style="font-size: 14.0pt;">1 litre</span></st1:metricconverter><span style="font-size: 14.0pt;"> de vin rouge (Sidi brahim)<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">150 ml de vin blanc <o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 lichette de Cognac<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"> 1 bouquet garni
avec:<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"> 2 tiges de
persil<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 branche de thym<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;"> 2 branches
d'aneth sauvage<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">1 feuille de laurier<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Sel et poivre<o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Commencez par nettoyer votre poulpe. <o:p></o:p></span></div>
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<span style="font-size: 18.6667px;">Ébouillantez</span><span style="font-size: 14.0pt;"> les poulpes, enlevez les yeux, le bec de
perroquet, </span></div>
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<span style="font-size: 14.0pt;">videz le de ses entrailles en faisant attention à la petite partie </span></div>
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<span style="font-size: 14.0pt;">qui contient l'encre, ça tache, même si dans les petits poulpes </span></div>
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<span style="font-size: 14.0pt;">y'a pas grand chose !!! <o:p></o:p></span></div>
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<span style="font-size: 14.0pt;">Faites chauffer un peu d'huile d'olive dans une
cocotte et </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">faites revenir l'oignon émincé jusqu'à qu'ils deviennent translucide </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">puis ajoutez les poulpes et faite revenir jusqu'à qu'ils prennent </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">une couleur
rougeâtre.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Flambez au cognac ajoutez salez légèrement, poivrez, <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">et ajoutez le bouquet garnie…<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Ajoutez le vin rouge et le vin blanc, il faut que le
poulpe </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">soit entièrement recouvert…<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Faites cuire la cocotte à tout petit feu pendant 2
heures…<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Pour le riz<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">400 gr de riz Carnaroli <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<st1:metricconverter productid="1,5 litre" w:st="on"><span style="font-size: 14.0pt;">1,5 litre</span></st1:metricconverter><span style="font-size: 14.0pt;"> de bouillon de Poisson<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">1 oignons doux<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="background: white; font-family: "radley"; font-size: 14pt;">4/5
pistils de</span><span style="font-size: 14.0pt;"> Safran (du vrai </span><span style="font-family: "wingdings"; font-size: 14.0pt;">J</span><span style="font-size: 14.0pt;"> )<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">50 ml de Prossecco ou un bon vin blanc<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">30 gr de beurre fermier<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">huile d'olive<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">poivre blanc fraîchement moulu<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Faire infuser le Safran dans le bouillon…<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Pour faire le risotto gardez le bouillon chaud à côté
de vous...<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Mettre l'huile d'olive dans une sauteuse et faites
revenir l'oignon</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> émincé jusqu'à qu'ils deviennent translucide puis ajoutez le
riz, </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">remuez doucement jusqu'à ce que les grains deviennent translucide,</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> puis
ajoutez le vin, mélangez et ajoutez le bouillon, </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">une louche à la fois et
remuez, quand le bouillon est absorbé, <o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">ajoutez une autre louche et ainsi de suite...<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">La cuisson du riz prendra environ 18 minutes goûter
pour savoir</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> si la consistance vous convient il faut que votre riz soit "al
dente" <o:p></o:p></span></div>
<div style="text-align: center;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"> Éteignez le feu
puis ajoutez le beurre et le poivre blanc…<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;">Servir de suite...</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt;"><br /></span></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br />
Nana ❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-71770353048913992862017-06-22T04:45:00.000-07:002018-10-11T00:44:11.262-07:00Sardines marinées à la Vénitienne façon " Sarde in Saor " 🐟<div style="text-align: center;">
🐟</div>
<div style="text-align: center;">
<br />
<div class="MsoNormal">
Très savoureuse, </div>
<div class="MsoNormal">
cette recette transforme la façon de
déguster les sempiternelles </div>
<div class="MsoNormal">
sardines à l'huile ou grillée au barbecue, </div>
<div class="MsoNormal">
ce plat vénitien peu se préparer à l’avance et se
conservent durant </div>
<div class="MsoNormal">
plusieurs jours au réfrigérateur... </div>
<div class="MsoNormal">
Un peu comme l’escabèche.</div>
<br />
<div class="MsoNormal">
La sardine à un taux particulièrement élevé d’oméga 3 et </div>
<div class="MsoNormal">
à
l'avantage de ne pas être cher.</div>
<div class="MsoNormal">
Et puis verrez vous allez aimer, vous me direz ? </div>
<br />
<br />
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<br /></div>
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<br />
Pour 4 personnes<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12 Sardines fraîches (3 par personnes)</div>
<div class="MsoNormal">
3 oignons rouges</div>
<div class="MsoNormal">
2 c à s de vinaigre balsamique</div>
<div class="MsoNormal">
3 c à s de farine</div>
<div class="MsoNormal">
20 gr de raisins secs </div>
<div class="MsoNormal">
huiles d’olives bio</div>
<div class="MsoNormal">
huiles de tournesol ( pour friture )</div>
<div class="MsoNormal">
1 c à s de sucre </div>
<div class="MsoNormal">
Sel et poivre</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Videz et nettoyez les sardines, coupez la tête et enlevez les
écailles </div>
<div class="MsoNormal">
délicatement à l’aide d’un couteau en gardant la queue. </div>
<div class="MsoNormal">
Rincez-les à
l’eau courante, essuyez-les et refermez les comme </div>
<div class="MsoNormal">
si elles étaient entières…</div>
<div class="MsoNormal">
Farinez les et faites
les frire jusqu'à coloration dans de l’huile de tournesol... </div>
<div class="MsoNormal">
Une fois cuites, disposez les sur du papier absorbant afin
d’éliminer </div>
<div class="MsoNormal">
l’excédent d’huile…</div>
<div class="MsoNormal">
Mettrez les raisins secs dans une coupelle remplie d’eau pour qu'ils gonflent…</div>
<div class="MsoNormal">
Épluchez et émincez les oignons et faites les revenir à feu
doux dans une poêle avec deux cuillères d’huile d’olive. </div>
<div class="MsoNormal">
Quand ils auront pris de la couleur, ajoutez le vinaigre, le
sucre, </div>
<div class="MsoNormal">
du sel et du poivre. </div>
<div class="MsoNormal">
Laissez cuire 1
minute puis coupez le feu. </div>
<div class="MsoNormal">
Egoûtez et ajoutez les raisins secs, couvrez et
laissez reposer 3 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Disposez une couche de sardines dans un plat, recouvrez avec
une </div>
<div class="MsoNormal">
bonne dose d’oignons, raisins secs. </div>
<div class="MsoNormal">
Vous pouvez déguster ce plat immédiatement
tiède mais vous </div>
<div class="MsoNormal">
pouvez aussi le manger froid. </div>
<div class="MsoNormal">
Laissez alors reposer 24 heures
au réfrigérateur avant de déguster…</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
Nana...❤</div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-27730152945861970122017-04-21T13:46:00.000-07:002017-11-17T15:01:11.575-08:00Lapin à la moutarde au thym / Romarin ...<div class="MsoNormal" style="text-align: center;">
Oui je sais c'est un petit lapin…</div>
<div class="MsoNormal" style="text-align: center;">
Recette classique, le lapin à la moutarde n’est pas </div>
<div class="MsoNormal" style="text-align: center;">
difficile à réaliser, elle est même immanquable, </div>
<div class="MsoNormal" style="text-align: center;">
c'est le four et la cuisson qui
doit être douce, afin que </div>
<div class="MsoNormal" style="text-align: center;">
la chair reste tendre et parfumée… </div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
un bon lapin également…</div>
<div style="text-align: center;">
<br /></div>
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Pour 4/6 personnes</div>
<div class="MsoNormal" style="text-align: center;">
1 lapin fermier entier <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1/2 pot de moutarde forte <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1 gros bouquet de thym frais <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 branches de romarin frais<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
sel et poivre</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Préchauffez le four à 200° </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Mélangez la moutarde,
sel, poivre </div>
<div class="MsoNormal" style="text-align: center;">
Parsemez le fond de
votre plaque de thym et de romarin </div>
<div class="MsoNormal" style="text-align: center;">
puis badigeonnez les morceaux de lapin copieusement </div>
<div class="MsoNormal" style="text-align: center;">
avec le mélange moutarde et posez le lapin sur le lit d'herbes ….</div>
<div class="MsoNormal" style="text-align: center;">
Baissez le four à 170° et enfournez le lapin 1h30 puis </div>
<div class="MsoNormal" style="text-align: center;">
augmentez le thermostat à 240° et </div>
<div class="MsoNormal" style="text-align: center;">
faites dorer quelques minutes en surveillant <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span>
</div>
<div style="text-align: center;">
Accompagnez d'une purée maison </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nana ❤</div>
<div style="text-align: center;">
<br /></div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-11269047860635570312017-04-18T12:59:00.000-07:002017-11-17T13:44:14.532-08:00Boulettes d'Agneau à la Coriandre & Croquettes de mie de pain et fromage...<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Petite préparation vite faite car pas trop le temps en ce moment...</div>
<div style="text-align: center;">
"L'âme et le corps ont besoin de calme pour recouvrer </div>
<div style="text-align: center;">
l'équilibre qui fait la santé et la vie de l'un et de l'autre."<br /> George Sand</div>
<div style="text-align: center;">
Namasté 🙏</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
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<br />
<div class="MsoNormal" style="text-align: center;">
500 gr d'épaule d'agneau hachée </div>
<div class="MsoNormal" style="text-align: center;">
2 œufs bio</div>
<div class="MsoNormal" style="text-align: center;">
4 gousses d'ail </div>
<div class="MsoNormal" style="text-align: center;">
1 oignon blanc</div>
<div class="MsoNormal" style="text-align: center;">
1 botte de coriandre fraîche </div>
<div class="MsoNormal" style="text-align: center;">
Un peu de mie de pain </div>
<div class="MsoNormal" style="text-align: center;">
5 cl de lait</div>
<div class="MsoNormal" style="text-align: center;">
1 petite c à c de cumin moulu</div>
<div class="MsoNormal" style="text-align: center;">
1 petite c à c de raz el Hanout </div>
<div class="MsoNormal" style="text-align: center;">
2 c à s de farine</div>
<div class="MsoNormal" style="text-align: center;">
Sel et Poivre du moulin</div>
<div class="MsoNormal" style="text-align: center;">
Huile d'olive bio </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Faire tremper la mie de pain émiettée dans le lait.</div>
<div class="MsoNormal" style="text-align: center;">
Laissez 10 minutes…</div>
<div class="MsoNormal" style="text-align: center;">
Salez et poivrez, mélangez à la fourchette…</div>
<div class="MsoNormal" style="text-align: center;">
Ajoutez la viande hachée, les épices, la coriandre, </div>
<div class="MsoNormal" style="text-align: center;">
l'oignon
et l'ail ciselés finement.</div>
<div class="MsoNormal" style="text-align: center;">
Mélangez bien le tout, filmez votre récipient et laissez
reposer </div>
<div class="MsoNormal" style="text-align: center;">
10 minutes au frais afin que les parfums se diffusent… </div>
<div class="MsoNormal" style="text-align: center;">
Puis formez les boulettes puis passez lez dans la farine...</div>
<div class="MsoNormal" style="text-align: center;">
Chauffez l'huile dans une sauteuse et faire dorer </div>
<div class="MsoNormal" style="text-align: center;">
les
boulettes sur toutes les faces…</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Croquettes de mie de pain et fromage</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
8 tranches de pain de mie</div>
<div class="MsoNormal" style="text-align: center;">
1 pomme de terre cuite <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
10 cl de lait bio</div>
<div class="MsoNormal" style="text-align: center;">
50 gr de fromage râpé <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Chapelure <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
huile d'olive bio<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Écrasez la pomme de terre à la fourchette et placez la dans
un récipient.</div>
<div class="MsoNormal" style="text-align: center;">
Enlevez le pourtour des tranches de pain de mie à l'aide </div>
<div class="MsoNormal" style="text-align: center;">
d'un couteau et émiettez les tranches en petits morceaux dans </div>
<div class="MsoNormal" style="text-align: center;">
le récipient avec
la pomme de terre ajoutez le fromage râpé et le lait, </div>
<div class="MsoNormal" style="text-align: center;">
mélangez à la fourchette
puis formez une boule de 3/4 cm de diamètre puis aplatir un peu, puis passez
les dans la chapelure.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Dans une poêle avec de l'huile d'olive faite dorer des deux
côtés.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Posez sur du papier absorbant pour enlever l'excédant d'huile.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Servir de suite…. </div>
<div style="text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
J'ai accompagnée le tout d'une sauce tomate…</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Nana ❤</div>
saveurs de Nanahttp://www.blogger.com/profile/08187857410913940870noreply@blogger.com0tag:blogger.com,1999:blog-7927491174250803973.post-58434048904860775462017-03-07T06:56:00.000-08:002017-11-16T07:00:04.638-08:00Butternut au Boulgour... <div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
🙏</div>
<div class="MsoNormal" style="text-align: center;">
Petit passage rapide pour vous postez cette petite recette, </div>
<div class="MsoNormal" style="text-align: center;">
car
toujours dans les travaux.</div>
<div class="MsoNormal" style="text-align: center;">
Il fait pas chaud aujourd'hui, alors ce petit plat
réconfortant</div>
<div class="MsoNormal" style="text-align: center;">
va vous plaire j'en suis sûre, simple, </div>
<div class="MsoNormal" style="text-align: center;">
il est pleins de goût et
de saveurs… </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Pour 2 personnes</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
1 Butternut bio <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 oignons rouges</div>
<div class="MsoNormal" style="text-align: center;">
250 gr de boulgour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
2 c à s d’herbes fraîche hachées (persil, coriandre ou
menthe )</div>
<div class="MsoNormal" style="text-align: center;">
Fromage râpé de votre choix </div>
<div class="MsoNormal" style="text-align: center;">
Huile d’olive bio</div>
<div class="MsoNormal" style="text-align: center;">
250 ml de bouillon de légumes <o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Sel et poivre du moulin</div>
<div class="MsoNormal" style="text-align: center;">
Un morceau de beurre fermier (10 gr environ)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Préchauffez le four à 200° (th6/7)</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Ouvrez le Butternut en deux dans la longueur…<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Posez-les sur la plaque du four puis arrosez d'un filet </div>
<div class="MsoNormal" style="text-align: center;">
d'huile d'olive et salez.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Mettez au four 25 minutes.</div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Faire chauffez votre bouillon de légumes.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Pendant ce temps, dans une cocotte faites revenir </div>
<div class="MsoNormal" style="text-align: center;">
les
oignons dans un peu d’huile d'olive jusqu'à que </div>
<div class="MsoNormal" style="text-align: center;">
ceux-ci prennent une jolie
coloration à feu moyen.</div>
<div class="MsoNormal" style="text-align: center;">
Puis ajoutez le beurre et le Boulgour mélangez </div>
<div class="MsoNormal" style="text-align: center;">
bien salez,
poivrez et incorporez le bouillon puis couvrez </div>
<div class="MsoNormal" style="text-align: center;">
et laissez cuire 20 minutes à
petit feu, </div>
<div class="MsoNormal" style="text-align: center;">
ne levez pas le couvercle jusqu'à la fin de cuisson…</div>
<div class="MsoNormal" style="text-align: center;">
Éteindre le feu
et laissez reposer 2 minutes. </div>
<div class="MsoNormal" style="text-align: center;">
Puis ajoutez les herbes, mélangez bien...<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Sortez le Butternut du four puis déposez le boulgour cuit
dessus.</div>
<div class="MsoNormal" style="text-align: center;">
Recouvrez de fromage et arrosez d’un filet d’huile d’olive </div>
<div class="MsoNormal" style="text-align: center;">
et mettez au four à gratiner sous le grill.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
Dégustez aussitôt accompagné d’une salade verte... </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Pour moi se sera sans fromage car pour ceux qui me suive </div>
<div class="MsoNormal" style="text-align: center;">
vous savez que j'y suis intolérante…</div>
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