tag:blogger.com,1999:blog-40599589116435484092024-03-13T11:22:23.091+01:00Qu'est ce qu'on Goûte?Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-4059958911643548409.post-53546480831988040692014-08-28T20:43:00.001+02:002014-08-28T20:43:55.391+02:00Iles flottantes fruits rouges<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-s_pHvK0O2So/U_9SLAAb2wI/AAAAAAAABbg/x5XBRwdvZVo/s1600/IMG_2407.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-s_pHvK0O2So/U_9SLAAb2wI/AAAAAAAABbg/x5XBRwdvZVo/s1600/IMG_2407.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Envie d'évasion? Forcement puisque pour moi l'été rime avec boulot, boulot et re-boulot! Eh oui voila à quoi ressemble l'été lorsqu'on habite en station balnéaire! En même temps on a pas vraiment été gâté par le temps. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Alors je me suis laissée rêver dans ma cuisine. Une île, des fruits acidulés et un petit nuage tout doux, tout doux!!!</span><br />
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<a href="http://3.bp.blogspot.com/-sIbzq-WTSNc/U_9Y8TcLmhI/AAAAAAAABbw/x5QxhT0lOpA/s1600/iles%2Bflottantes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sIbzq-WTSNc/U_9Y8TcLmhI/AAAAAAAABbw/x5QxhT0lOpA/s1600/iles%2Bflottantes.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: right;"> Pour 6 desserts </span><br />
<u style="font-family: Georgia, 'Times New Roman', serif; text-align: right;">Iles flottantes </u><span style="font-family: Georgia, 'Times New Roman', serif; text-align: right;"> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">100 gr de blanc d’oeufs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">120 gr de sucre</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 goutte de citron</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 gr de mélange fraise/framboise</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 c.à.c de miel aux fleurs (ou plus selon l’acidité des fruits)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">80 gr de biscuit à thé</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">40 gr de beurre</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10 gr de d’éclats de pistache </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mettre les biscuits et la pistache dans un sachet (type sachet de congélation) et broyez à l'aide d'un rouleau à pâtisserie. Faire fondre le beurre au micro-ondes puis versez dans le sachet. Secouez le tout jusqu'à ce que le mélange soit homogène. </span></div>
<span style="font-family: Georgia, Times New Roman, serif;">A l'aide d'emporte pièces former les fonds de gâteaux. Déposer au frigo.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Montez les blancs en neige en y ajoutant une petite goutte de citron. Lorsque le mélange commence à mousser incorporer le sucre petit à petit. Déposer la meringue dans des empreintes en silicone. Faire cuire 1min, à 600W au micro-ondes. Démoulez directement sur du papier absorbant. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">D'autre part, mixer les fraises et les framboises avec le miel. Passer le coulis au chinois pour retirer les pépins des framboises. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour le montage: déposer le blanc d'œuf montée sur le fond de gâteaux et recouvrir de coulis de fruits. </span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com18tag:blogger.com,1999:blog-4059958911643548409.post-63971346707681691672014-08-14T20:37:00.000+02:002014-08-14T20:37:27.106+02:00Petits gâteaux huile d'olive et abricots<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oS0tfvQSMmw/U-ztEvpQwTI/AAAAAAAABak/hMUWL1VxZkc/s1600/moelleux%2Bhuile%2Bd'olive%2Babricot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oS0tfvQSMmw/U-ztEvpQwTI/AAAAAAAABak/hMUWL1VxZkc/s1600/moelleux%2Bhuile%2Bd'olive%2Babricot.jpg" height="572" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Je ne sais pas chez vous mais ici le temps n'est pas au beau fixe! Un peu ennuyeux pour la semaine du </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">15 Août... Les prières et autres incantations pour chasser ces gros nuages gris ne semblent pas marcher. Et si la solution était d'offrir à dame nature un petit gâteau plein de soleil? </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">De l'huile d'olive, des abricots et du citron le combo parfait pour AU moins vous remonter le moral! </span></div>
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<a href="http://1.bp.blogspot.com/-B2MxLsBgmEc/U-z6meci5lI/AAAAAAAABa0/Dp3aIkCjnI4/s1600/moelleux%2Bhuile%2Bd'olive%2Babricot1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-B2MxLsBgmEc/U-z6meci5lI/AAAAAAAABa0/Dp3aIkCjnI4/s1600/moelleux%2Bhuile%2Bd'olive%2Babricot1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">une dizaine de </span><span style="font-family: Georgia, Times New Roman, serif;">gâteaux</span></div>
<u><span style="font-family: Georgia, Times New Roman, serif;">Petits gâteaux huile d'olive et abricots </span></u><br />
<span style="font-family: Georgia, Times New Roman, serif;">10 abricots</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">15 gr de beurre </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 càs de miel fleuries</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">120 gr de sucre </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">120 gr de farine </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 sachet de levure chimique</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 oeufs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 citron</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">12 cl d'huile d'olive</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">50 gr d'amandes en poudre</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Coupez les abricots en deux. Dans une poêle faites chauffer le beurre et le miel 2min. Ajoutez ensuite les abricots et faites caraméliser. Déposez les oreillons d'abricot dans des moules en silicone (style financier).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Dans un saladier blanchir les jaunes d'oeufs et le sucre. Ajoutez la farine, la levure, la poudre d'amandes, le zeste et le jus de citron puis l'huile d'olive. Battez les blancs en neige. Lorsque les blancs sont bien fermes, mélangez les deux préparations. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Enfournez à 180° durant 10 à 12 min.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com13tag:blogger.com,1999:blog-4059958911643548409.post-17939468208718718352014-08-06T12:34:00.002+02:002014-08-06T12:34:56.946+02:00Semifreddo Café et Bonbons chocolat caramel<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-snERSGfvHVY/U-HuBktCiGI/AAAAAAAABaM/a1iwVs_PJrU/s1600/semifredo+cafe%CC%81.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-snERSGfvHVY/U-HuBktCiGI/AAAAAAAABaM/a1iwVs_PJrU/s1600/semifredo+cafe%CC%81.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enfin une nouvelle recette! Une recette pleine de douceur, de fraîcheur et de gourmandise bien entendu! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Il y'a quelques mois j'ai découvert les capsules de café de la marque <a href="https://www.gourmesso.fr/?gclid=CP201fK3_r8CFVHKtAodjRAAfw">Gourmesso</a>. Outre le prix de la capsule qui est très attractif (0,24€) et la compatibilité avec les machines Nespresso, ce café est une surprise. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boire du café n'a jamais été mon dada, le matin pour moi c'est plutôt thé! Mais étrangement j'aime l'odeur qu'il dégage et son arôme intense et corsé dans la pâtisserie.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Et c'est justement l'odeur qui s'échappe de l'emballage de la capsule qui m'a plu et qui me fait dire que ce café est une vraie alternative à la capsule de George! </span></div>
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<a href="http://4.bp.blogspot.com/-Mp5j366GFig/U-HuEBKDZwI/AAAAAAAABaU/SeL2AfUq_SM/s1600/semifredo+cafe%CC%81+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Mp5j366GFig/U-HuEBKDZwI/AAAAAAAABaU/SeL2AfUq_SM/s1600/semifredo+cafe%CC%81+2.jpg" height="480" width="640" /></a><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Semifreddo espresso et bonbons chocolat-caramel</u> (6 à 8 pers)</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">75ml d'espresso </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 càs de liqueur de café </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 œufs, blancs et jaunes séparés</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">110 gr de sucre</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">300ml de crème liquide</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100 gr de bonbons chocolat-caramel </span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Copeaux de chocolat noir</span></span><div style="border-collapse: collapse; color: #222222;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tapissez de film plastique l'intérieur d'un moule à cake. Dans un bol, mélangez le café, la liqueur et les jaunes d'oeufs. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dans un autre récipient, montez les blancs en neige avec le sucre. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dans un 3ème bol, fouettez la crème liquide jusqu'à ce qu'elle soit bien épaisse. Incorporez y la préparation au café, puis les blancs en neige.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ajoutez les morceaux de bonbons chocolat au cœur fondant caramel. Versez la préparation dans le moule et placez au congélateur pour 6h minimum. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Démoulez le semifreddo, parsemez de copeaux de chocolat avant de servir. </span></div>
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recette inspirée de "Glaces Maison" de Linda Lomelino aux éditions Marabout. </div>
Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com13tag:blogger.com,1999:blog-4059958911643548409.post-60951953540096597472014-04-01T23:24:00.000+02:002014-04-01T23:24:05.135+02:00Tartelettes Pom'pamplemousse!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Rw-nuGc8YqM/UzsSPYr_CMI/AAAAAAAABYQ/JZayKEaCxK0/s1600/tarte+pom+pampe1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Rw-nuGc8YqM/UzsSPYr_CMI/AAAAAAAABYQ/JZayKEaCxK0/s1600/tarte+pom+pampe1.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Après avoir survécu à "Xaver", "Dirk", "Petra", "Qumeira", "Ruth", "Ulla" etc... on dit bonjour à "Spring"! Oublions cet hiver tempétueux qui a balayé le littoral Atlantique.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place aux bains de soleil, aux journées qui n'en finissent plus et aux desserts fruités! Seulement il faudra attendre encore quelques moi pour voir fleurir sur les étales: fraises, brugnons, pêches et autres fruits bien juteux. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mais que pensez vous de ces tartelettes pom'pamplemousse en attendant de retrouver "Summer"?</span></div>
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<a href="http://2.bp.blogspot.com/-1U1Hjc9oc64/UzsibgpoRTI/AAAAAAAABYg/_RE0vtbEl8o/s1600/tarte+pom+pampe2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1U1Hjc9oc64/UzsibgpoRTI/AAAAAAAABYg/_RE0vtbEl8o/s1600/tarte+pom+pampe2.jpg" height="480" width="640" /></a><a href="http://2.bp.blogspot.com/-1U1Hjc9oc64/UzsibgpoRTI/AAAAAAAABYg/_RE0vtbEl8o/s1600/tarte+pom+pampe2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Pour 6 tartelettes</span></span></div>
<span class="Apple-style-span" style="line-height: 21px;"><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tartelettes Pom'pamplemousse</span></u></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pâte sablée citron vert/pamplemousse</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">200 gr de farine</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de poudre de noisettes</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120 gr de sucre glace</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 oeuf</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 zeste de citron vert</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 zeste de pamplemousse</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.s d'eau froide</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">crème pamplemousse</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pamplemousse</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.s de maizena</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sucre en poudre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 oeufs</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans un saladier, mélangez la farine avec le sel, la poudre de noisettes et le beurre du bout des doigts jusqu'à obtention d'un mélange sableux. Ajoutez les zestes, le sucre glace, l'eau et l'oeuf battu, et mélanger sans trop travailler la pâte. Emballer la dans du film alimentaire et mettre au frigo pour environ 1h. Préchauffez le four à 200°C. Abaisser la pâte dans de petits moules individuels puis cuire à blanc pendant 15min. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pressez le pamplemousse. Dans un bol diluez la maizena avec 2c.à.s de jus de pamplemousse. Mélangez le tout dans une casserole. Faites chauffer sans cesser de remuer, jusqu'à ce que le mélange épaississe. Laissez refroidir. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Si la crème parait granuleuse, vous pouvez la mixer quelques secondes. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Garnir les fonds de tartes de crème et placez au frais pendant 1h.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Au moment de servir tranchez de fines lamelles de pomme. Arrosez de jus de citron afin d'éviter qu'elles ne noircissent. Disposez les sur la crème de pamplemousse.<span class="Apple-style-span"> </span></span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com15tag:blogger.com,1999:blog-4059958911643548409.post-36010053910530446612014-02-27T23:00:00.000+01:002014-02-27T23:00:05.439+01:00Le Cheesecake Brûlé<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uUpKO3n9aUI/Uw-otVlDAoI/AAAAAAAABXM/9g7vhlczTEM/s1600/IMG_2241.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uUpKO3n9aUI/Uw-otVlDAoI/AAAAAAAABXM/9g7vhlczTEM/s1600/IMG_2241.jpg" height="425" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">AHHHHhhh le fameux cheesecake de chez Magnolia Bakery!! Rien que d'en parler j'en salive encore. Je peux désormais vous dire que le vrai cheesecake est belle et bien New-yorkais! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Vous vous doutez bien que cette histoire ne pouvait pas s'arrêter comme cela. Il a fallu que je fouille pour trouver La recette. Et puis comme une évidence, j'ai utilisé celle du bouquin "Un goûter à New-york" (ed. Marabout). Une petite "french touch"pour le côté crème brûlée et c'est parti pour un aller retour Paris/New-York. Attention au décollage! </span></div>
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<a href="http://3.bp.blogspot.com/-EIlmCdDg8yU/Uw-yNY1tl8I/AAAAAAAABXc/tyum2Nd4OFI/s1600/cheesecake+brule1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EIlmCdDg8yU/Uw-yNY1tl8I/AAAAAAAABXc/tyum2Nd4OFI/s1600/cheesecake+brule1.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour 6 cheesecakes individuels</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Cheesecake Brûlé</u></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">90 gr de beurre doux fondu</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20 gr de sucre en poudre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">540 gr de fromage à tartiner</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">160 gr de sucre </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 c.à.c de sel</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 gr de farine</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 citron</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">36 cl de crème fraiche</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 oeufs moyens + 1 jaune</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffer le four à 175°. Mélanger les biscuits émiettés, le sucre et le beurre fondu. Tapisser le fond de petits moules beurrés, en tassant bien le mélange. Enfourner pour 10 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Une fois les fonds cuit, augmenter la température du four à 225°. Mélanger tous les ingrédients en respectant l'ordre indiqué, jusqu'à obtention d'une crème homogène. Verser le mélange sur la croûte. Enfourner pour 5 min, puis baisser le four à 150° et prolonger la cuisson durant 30min. Laisser refroidir et réserver au frigo pendant 4h. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour l'effet brûlé: saupoudrer de sucre semoule et brûler à l'aide d'un petit chalumeau de cuisine. </span><br />
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com26tag:blogger.com,1999:blog-4059958911643548409.post-84568531111872699442014-02-13T00:31:00.002+01:002014-02-13T00:31:37.111+01:00Meringues d'Amour!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JS4DKi1e2YA/Uvvz3Ru8hFI/AAAAAAAABWc/DSwdUT3RYIA/s1600/meringue+choco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JS4DKi1e2YA/Uvvz3Ru8hFI/AAAAAAAABWc/DSwdUT3RYIA/s1600/meringue+choco.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A la maison le "geek" il aime bien les meringues! Alors quoi de mieux que le prétexte d'une St Valentin imminente pour lui faire plaisir.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mais cette fois ci ces petits nuages tout doux se mêlent délicatement au chocolat. Un chocolat? oui, mais pas n'importe lequel puisque pour cette recette j'ai utilisé le chocolat noir origine Pérou de chez Alter Eco. Des arômes intenses et fruités pour ces tablettes équitables. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bref un peu de douceur dans ce monde de brut!! </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffez votre four à 125°. Montez les blancs en neige, ajoutez le sucre par petite quantité. Incorporez ensuite l'arôme de vanille puis le vinaigre. Pendant ce temps faites fondre le chocolat au bain-marie. A l'aide d'une petite cuillère ajoutez le chocolat en faisant une spirale.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sur du papier sulfurisé déposez des tas de meringue.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Saupoudrez de fruits secs. Baissez le four à 100° et enfournez pour minimum 1H. Lorsque les meringues sont cuites, laissez les sécher dans le four. </span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com16tag:blogger.com,1999:blog-4059958911643548409.post-43324398158183507522014-02-05T00:01:00.000+01:002014-02-05T00:01:41.976+01:00 Carotte Cake & Noix de coco<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-E734fQsMTHo/UvDyxExwMDI/AAAAAAAABVs/6lXmmpWJkuQ/s1600/carrot+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E734fQsMTHo/UvDyxExwMDI/AAAAAAAABVs/6lXmmpWJkuQ/s1600/carrot+cake.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Il fallait bien que je fasse une recette "retour de NYC!" Là bas c'est le paradis: cupcakes, carrot cake, cheesecake, bagels, pains divers et variés... Mais voila toute bonne chose a une fin. Afin de me re-mémorer ce voyage (qui me parait être un rêve) voici une nouvelle recette! </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Le carrot cake que j'ai gouté était très bon: une texture compacte (sans être étouffante), un bon goût de cannelle et de noisettes torréfiées. Mais une fois dans ma cuisine, j'ai eu envie d'y mettre de la noix de coco pour un rendue un peu plus exotique. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour le glaçage j'ai utilisé la crème de coco Kara. Je connaissais le lait de coco mais je n'avais encore jamais travaillé de la crème. Je l'ai monté comme une chantilly avec un peu de sirop d'érable pour apporter une petite note sucrée. Le résultat m'a surpris: une texture légère et qui se tient impeccablement. </span></div>
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<a href="http://4.bp.blogspot.com/-_34eYP7sRq8/UvEAdYDrVOI/AAAAAAAABV8/g8eeiQj3Zig/s1600/carrot+cake1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_34eYP7sRq8/UvEAdYDrVOI/AAAAAAAABV8/g8eeiQj3Zig/s1600/carrot+cake1.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Carrot Cake Noix de coco</u></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 oeufs séparés</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 càc de zeste de citron (jaune ou vert)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">275 gr de sucre</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">380 gr de carottes râpées</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">140 gr de poudre de coco</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">75 gr de farine avec levure incorporée</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">200 ml de crème de coco</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 càs de sirop d'érable</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fouettez les jaunes, le zeste de citron et le sucre. Incorporez les carottes, la noix de coco et la farine tamisée. Le mélange peut paraitre compacte: pas d'inquiétude. Montez les blancs en neige, ajoutez les en plusieurs fois. Faites cuire 1h à 180°. Une fois que le gâteaux est tiède, vous pouvez le démouler délicatement. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour le glaçage, fouettez la crème de coco, le sirop d'érable et la vanille pendant 5minutes. Déposez sur le gâteaux, décorez de noix de coco! </span><br />
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<a href="http://2.bp.blogspot.com/-IlOo-PvSobk/UvEHu2-xpGI/AAAAAAAABWM/DsFUDVZJGVE/s1600/carrot+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IlOo-PvSobk/UvEHu2-xpGI/AAAAAAAABWM/DsFUDVZJGVE/s1600/carrot+cake+2.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><br /></u></span>Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com25tag:blogger.com,1999:blog-4059958911643548409.post-27536191955799223282014-01-31T23:49:00.000+01:002014-01-31T23:49:00.431+01:00Crêpes Chocolat Café (sans plv)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e0IkFHqt3nI/UuwY3E0xJvI/AAAAAAAABU8/L45PN4u04mY/s1600/crepes+choco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e0IkFHqt3nI/UuwY3E0xJvI/AAAAAAAABU8/L45PN4u04mY/s1600/crepes+choco.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Et que ça saute!!! Cette année faites virevolter, loopinguer, tournoyer les crêpes. Hé! toi je t'ai vu tu l'as collé au plafond, c'est du joli!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cette année, voici une recette un peu particulière puisqu'elle est sans lait de vache. Je vous épargne "l'histoire de ma vie", mais à la maison les produits laitiers ne sont plus trop le bienvenue. Heureusement lait d'amandes, de noisettes, de soja etc., ont fait leur apparition et ce pour encore plus de gourmandise. </span><br />
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<a href="http://2.bp.blogspot.com/-KjIA70mI1s8/UuwjH8fYrXI/AAAAAAAABVM/3e7mLddjukU/s1600/crepe+choco1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KjIA70mI1s8/UuwjH8fYrXI/AAAAAAAABVM/3e7mLddjukU/s1600/crepe+choco1.jpg" height="480" width="640" /></a></div>
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Pour une dizaine de crêpes</div>
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<u>Crêpes Vegan Café-Chocolat</u></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites infuser le café dans le lait. Dans un bol mélanger la farine, le sucre, les oeufs, la purée d'amandes, le cacao. Ajoutez le lait petit à petit jusqu'à obtention d'un mélange fluide et homogène. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Laissez reposer 2h minimum au frigo. Lorsque la poêle est bien chaude cuire les crêpes. Saupoudrez de sucre ou de chocolat! </span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com13tag:blogger.com,1999:blog-4059958911643548409.post-2850851715780985452014-01-05T23:36:00.002+01:002014-01-05T23:36:10.750+01:00Brioche Escargot à l'Abricot<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-sxZvOiuFEX8/UsnEAIpJ2gI/AAAAAAAABTA/Twci321BIqc/s1600/roule%25CC%2581+abricot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sxZvOiuFEX8/UsnEAIpJ2gI/AAAAAAAABTA/Twci321BIqc/s640/roule%25CC%2581+abricot.jpg" height="320" width="640" /></a><a href="http://3.bp.blogspot.com/-sxZvOiuFEX8/UsnEAIpJ2gI/AAAAAAAABTA/Twci321BIqc/s1600/roule%25CC%2581+abricot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="color: black; font-family: Times, 'Times New Roman', serif;">L'épiphanie sera sous le signe de la brioche! Et plus précisément sous le signe de la brioche escargot ... euh non ce n'est pas un nouveau signe astrologique. Mais oui vous les connaissez ces petits brioches dont on ne fait qu'une bouchée au petit déj' ou au goûter! </span></a><a href="http://3.bp.blogspot.com/-sxZvOiuFEX8/UsnEAIpJ2gI/AAAAAAAABTA/Twci321BIqc/s1600/roule%25CC%2581+abricot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: Times, 'Times New Roman', serif;">La recette, fastoche: une pâte à brioche garnie comme bon vous semble. Ici une "tartinade" abricot, noisette, feuilletine - oui en 2014 je crée mon propre vocabulaire, à mort le Petit Robert! - </span></a></div>
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<a href="http://3.bp.blogspot.com/-sxZvOiuFEX8/UsnEAIpJ2gI/AAAAAAAABTA/Twci321BIqc/s1600/roule%25CC%2581+abricot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: Times, 'Times New Roman', serif;"><br /></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Brioches Escargot à l'Abricot</u></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">300 gr de farine</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 oeuf</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 gr de beurre à température ambiante</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">12 cl de lait tiède</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 gr de sucre</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pincée de sel</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1pot de confiture d'abricot</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c.à.s de noisettes grillées</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.s de feuilletine</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites tiédir le lait, ajoutez la levure et le sucre. Dans le bol du robot mettre la farine, le sel. Versez par dessus le mélange lait, levure, sucre. Ajoutez l'oeuf et mélangez l'ensemble quelques minutes. Finir en ajoutant le beurre coupé en dés. Lorsque la pâte est souple et se décolle du bol arrêtez le pétrin; formez une boule, couvrez le et laissez reposer 2h à température ambiante.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dégazez la pâte avec le poing, puis étalez le pâte sur un plan de travail préalablement fariné. Répartir la garniture puis saupoudrez de noisettes grillées et de feuilletine. Roulez ensuite la pâte en long puis coupez des tronçons. Disposez les brioches sur une plaque à pâtisserie, badigeonnez d'un peu de lait et laissez pousser 1H30. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ensuite préchauffez le four à 180°c. Puis cuire environ 15min. </span><br />
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com10tag:blogger.com,1999:blog-4059958911643548409.post-78468724099703331022013-12-23T09:21:00.000+01:002013-12-23T09:21:09.072+01:00Glitter X-mas!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QnfCgQSsEhY/UrfpInFq1cI/AAAAAAAABSA/YUBprzMg0bo/s1600/sapin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-QnfCgQSsEhY/UrfpInFq1cI/AAAAAAAABSA/YUBprzMg0bo/s640/sapin.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chez moi pas de sapin. Vous comprendrez qu'avec deux boulets de chats: une hyper active et une empotée, le sapin ont oubli! Alors si comme moi vous n'en avez pas chez vous, voici une recette pour avoir un sapin glitter dans son assiette!! </span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: 13px;">Pour 6 sapins</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Mignardises Chocolat Marrons</u></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tablettes de chocolat noir</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tube ou une boîte de crème de marrons</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 g de pâte sucrée (par <a href="http://questcequongoute.blogspot.fr/2013/11/tartelettes-chocolat-meringuee.html">ici</a> la recette)</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.s d'huile </span></div>
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Garnir 6 minis moules à baba de pâtes sucrées. Faire cuire 15 à 20 min à 180°. Pendant ce temps former de petits cônes avec du papier cuisson: si besoin aidez-vous d'une douille. Faites fondre, au bain marie, la 1/2 tablettes de chocolat avec 1 c.à.s d'huile. A l'aide d'un pinceau tapissez l'intérieur des cônes. Faites refroidir au frigo puis recommencer l'opération afin de renforcer la coque en chocolat. Lorsque le chocolat vous semble solide, retirez le papier délicatement. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><div>
Déposez une cuillère à café de marron sur la pâte sucrée puis le sapin en chocolat. </div>
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<a href="http://2.bp.blogspot.com/-Uw9TiiCdYB0/Urfx9t38aDI/AAAAAAAABSk/zenVkzPo1n0/s1600/sapin3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Uw9TiiCdYB0/Urfx9t38aDI/AAAAAAAABSk/zenVkzPo1n0/s640/sapin3.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com9tag:blogger.com,1999:blog-4059958911643548409.post-19561994200139296372013-12-16T09:57:00.000+01:002013-12-16T09:59:35.874+01:00Craquez-moi! <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tNwIZ-Y4BSk/Uq68FSX4CGI/AAAAAAAABRc/fM38199Bffs/s1600/crinkles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-tNwIZ-Y4BSk/Uq68FSX4CGI/AAAAAAAABRc/fM38199Bffs/s640/crinkles.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ces petits gâteaux mon toujours donné envie. Je sais qu'ils ont été fait et refait mais je n'y avais jamais gouté. Voila tout l'intérêt d'un blog "culinaire": goûter ce que l'on ne connait pas!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Si vous aussi vous voulez remplacer cookies et autres biscuits secs pendant ces fêtes voici une recette qui saura ravir vos papilles!</span><br />
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<a href="http://3.bp.blogspot.com/-BEZW5GbP41I/Uq68gpzCBqI/AAAAAAAABRk/C4y-01qD-18/s1600/crinkles1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-BEZW5GbP41I/Uq68gpzCBqI/AAAAAAAABRk/C4y-01qD-18/s640/crinkles1.jpg" width="640" /></a></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Crinkles (sans beurre)</span></u><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de farine</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.c de levure chimique</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20 gr de cacao amer en poudre</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sucre</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de chocolat noir</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.s d'huile d'olive ou de pépin de raisin</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">sucre glace</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fouettez le sucre et l'oeuf, puis ajoutez le cacao. Dans un bol, faites fondre les 100 gr de chocolat noir au bain-marie avec l'huile. Ajoutez le au mélange oeuf-sucre, ainsi que la farine, la levure et les pépites de chocolat. Mélangez bien: si la pâte est trop sèche ajoutez 1c.à.s d'huile. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffez le four à 180°C. Formez des petites boules de pâte et roulez-les dans le sucre glace. Disposez-les sur une plaque à pâtisserie (vous pouvez les aplatir un peu) Enfournez-les pour 10 à 15 min en surveillant la cuisson. </span><br />
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<a href="http://4.bp.blogspot.com/-Mp13Wy8py4s/Uq7AE1OLQVI/AAAAAAAABRw/MfVOIVQKjgo/s1600/crinkles2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Mp13Wy8py4s/Uq7AE1OLQVI/AAAAAAAABRw/MfVOIVQKjgo/s640/crinkles2.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com6tag:blogger.com,1999:blog-4059958911643548409.post-25780913918080957942013-11-25T12:33:00.002+01:002013-11-25T12:52:38.003+01:00Fudge Balls Pain d'épices // Batlle Food#13<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AeirmxEVayc/Uo86mpSYXaI/AAAAAAAABQw/6e9guG5y01k/s1600/IMG_1581.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-AeirmxEVayc/Uo86mpSYXaI/AAAAAAAABQw/6e9guG5y01k/s640/IMG_1581.jpg" width="640" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">La Battle Food #13 est arrivée!! Le thème de cette nouvelle "épreuve", lancé par </span><a href="http://est-elle-gourmande.blogspot.fr/2013/10/la-xiiieme-battle-food-vous-attend.html#comment-form" style="font-family: Times, 'Times New Roman', serif;">Impromptu sur des folies culinaires</a><span style="font-family: Times, 'Times New Roman', serif;"> : le pané croustillant. Aie aie aie des gâteaux panés?! Je me suis demandée ce que j'allais pouvoir proposer... En plus de cela la friture et moi ça fait deux... </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Et puis j'ai pensé à des truffes enrobées dans du pain d'épices; je trouvais l'idée un peu simple. Mais à force de trifouiller je suis tombée sur ça: le Fudge balls! Pas mal pour les fêtes de fin d'années, non?</span><br />
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<a href="http://2.bp.blogspot.com/-00fyZKzhTo0/Uo9acSpmOdI/AAAAAAAABRA/Dwvg1yCDboc/s1600/fudge+balls1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-00fyZKzhTo0/Uo9acSpmOdI/AAAAAAAABRA/Dwvg1yCDboc/s640/fudge+balls1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour une 20 de pièces</span></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fudge Balls Pain d'épices</span></u></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 boîte de lait concentré</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">240 gr de chocolat noir</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">15 gr de beurre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">15 gr de farine (en option) </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 paquet de pain d'épices</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faire griller 6 tranches de pain d'épices, puis laisser sécher afin d'obtenir une texture de biscotte.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans une casserole mélanger tous les ingrédients. Faire chauffer 5 à 10 min sans cesser de remuer. Lorsque le mélange est homogène verser dans un plat et laisser refroidir 2h à température ambiante.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mixer le pain d'épices afin d'obtenir une chapelure plus ou moins fine.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Graisser un peu vos mains avec du beurre. Rouler des boules puis paner dans le pain d'épices. </span></div>
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<a href="http://4.bp.blogspot.com/-GJsmB4Tr6n8/Uo9fJIrK8lI/AAAAAAAABRM/9OtDUIH---s/s1600/fudge+balls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-GJsmB4Tr6n8/Uo9fJIrK8lI/AAAAAAAABRM/9OtDUIH---s/s640/fudge+balls.jpg" width="640" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Par</span><a href="http://est-elle-gourmande.blogspot.fr/" style="font-family: Times, 'Times New Roman', serif;"> ici</a><span style="font-family: Times, 'Times New Roman', serif;"> pour voir toutes les recettes panées!! </span></div>
Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com18tag:blogger.com,1999:blog-4059958911643548409.post-85727054764027384732013-11-12T18:19:00.000+01:002013-11-12T18:19:47.738+01:00Tartelettes Chocolat Meringuée<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9W-bdW-uhqk/UoFVWiM2xwI/AAAAAAAABP4/pFwdi4UB7T8/s1600/IMG_1550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-9W-bdW-uhqk/UoFVWiM2xwI/AAAAAAAABP4/pFwdi4UB7T8/s640/IMG_1550.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Voilà l'hiver qui pointe le bout de son nez. Suite à une superbe arrière saison dur dur de voir la pluie, les nuages et le froid s'installer. Alors on ressort les bottes, les doudounes et les bonnets! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Après nous avoir rabâché comment perdre 20kg en une semaine avant l'été, vient le tour des bons réflexes pour passer l'hiver. Et bien moi j'ai une solution: se faire plaisir! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">L'idée? Un plaid, un chat, une série et un Super goûter de la mort qui tue!!! Et puis quoi il faut bien qu'on grossisse pour pouvoir les perdre ces 20kg en une semaine! ;) </span><br />
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<a href="http://1.bp.blogspot.com/-IBYdik6MOe8/UoFZ2og5KXI/AAAAAAAABQI/EAlcMJhUicU/s1600/tarte+choco+meringue%CC%81e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-IBYdik6MOe8/UoFZ2og5KXI/AAAAAAAABQI/EAlcMJhUicU/s640/tarte+choco+meringue%CC%81e.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour 4 tartelettes</span></div>
<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tarte Chocolat meringuée</span></u><br />
<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></u>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120 gr de beurre mou</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sucre glace</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 gousse de vanille</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20 gr de poudre de noisettes</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pincée de fleur de sel</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 oeuf</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">200 gr de farine</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tamisez le sucre glace sur le beurre ramolli. Mélangez au batteur. Ajoutez la poudre d'amandes, les grains de vanille, le sel. Finissez en tamisant la farine sur l'ensemble. Formez un paton sans trop travailler la pâte. Conservez dans un film plastique, au frais minimum 12h. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sur un plan fariné, étalez finement la pâte et foncez 4 petits moules. Enfournez à 160° pendant 20min. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">NB: Conservez le restant de pâte au congélateur pour une prochaine recette! </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2oeufs</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100gr de chocolat</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c.à.c de sucre</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites fondre le chocolat au bain-marie. Séparez les blancs des jaunes. Montez les blancs en neige. Les serrer avec le sucre. Mélangez délicatement les blancs et les jaunes préalablement battus. Ajoutez le chocolat. Attention à ce qu'il ne soit pas brûlant! Versez ensuite dans les fonds de tartelettes. Réservez au frais 2h.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 blancs d'oeufs</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sucre </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.c de noisettes en poudre</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Montez les blancs en neige, ajoutez peu à peu le sucre puis la petite cuillère de poudre de noisettes. Déposez de la meringue sur la tarte et "brûler" au chalumeau. </span><br />
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<a href="http://3.bp.blogspot.com/-Zp0Cj3XGSek/UoJiLYwjMvI/AAAAAAAABQY/dXJf6KtLizA/s1600/tarte+chocolat+meringue%CC%81e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Zp0Cj3XGSek/UoJiLYwjMvI/AAAAAAAABQY/dXJf6KtLizA/s640/tarte+chocolat+meringue%CC%81e1.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-tM7ahaEO7P4/UoJiNqo0MRI/AAAAAAAABQg/0gC6zGupgcs/s1600/tarte+chocolat+meringue%CC%81e2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-tM7ahaEO7P4/UoJiNqo0MRI/AAAAAAAABQg/0gC6zGupgcs/s640/tarte+chocolat+meringue%CC%81e2.jpg" width="640" /></a></div>
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<u><br /></u>Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com8tag:blogger.com,1999:blog-4059958911643548409.post-15795952407464315482013-10-28T08:27:00.000+01:002013-10-28T08:27:24.238+01:00Bounty® Homemade<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GPxDPQPCPYk/Um4RNwg7mDI/AAAAAAAABPI/hsYJjKfT60w/s1600/IMG_1449.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-GPxDPQPCPYk/Um4RNwg7mDI/AAAAAAAABPI/hsYJjKfT60w/s640/IMG_1449.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">En ce jour si particulier, je vais vous raconter une histoire. La légende dit que lorsque ma maman était enceinte, prise d'insomnies, elle allait se réfugier dans la cuisine pour manger en douce quelques bounty. Mon papa, non pas enceinte mais plus que gourmand la rejoignait. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">J'aime à dire aujourd'hui que c'est ainsi qu'est né mon amour pour cette petite barre Chocolat/Coco. </span><br />
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<a href="http://4.bp.blogspot.com/-t2h5SelF5EQ/Um4RX4k2TyI/AAAAAAAABPQ/jDTkQiCLRDs/s1600/bounty.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-t2h5SelF5EQ/Um4RX4k2TyI/AAAAAAAABPQ/jDTkQiCLRDs/s640/bounty.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour 10 barres</span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Bounty® Homemade</u></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de noix de coco</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sucre semoule</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 blanc d'oeuf</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 zeste d'un demi citron bio</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 gr de chocolat noir</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mélanger le sucre, la noix de coco et le zeste râpé. Incorporez le blanc d'oeuf légèrement battu. Laisser "gonfler" le mélange pendant 30min au réfrigérateur. Formez des bâtonnets sur une plaque recouverte de papier sulfurisé puis laisser sécher à température ambiante. Préchauffez le four à 220°. Enfournez pour 6 à 7 min. Laissez refroidir complètement sur une grille. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites fondre le chocolat au bain-marie. Trempez rapidement les barres à l'aide d'une fourchette. Placez au moins 10 min au réfrigérateur avant de les déguster. </span><br />
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<a href="http://4.bp.blogspot.com/-T9X-dnrkLlY/Um4Rg9RG_2I/AAAAAAAABPY/LRd6UjJ_6Iw/s1600/bounty1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-T9X-dnrkLlY/Um4Rg9RG_2I/AAAAAAAABPY/LRd6UjJ_6Iw/s640/bounty1.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com8tag:blogger.com,1999:blog-4059958911643548409.post-40921204528682515132013-10-22T09:03:00.001+02:002013-10-22T09:03:03.167+02:00WAKE UP!!! // Battle Food #12<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QqgH4ZTOPD8/UmTLLn2w6QI/AAAAAAAABOc/s0xJc5dozFw/s1600/pti+dej.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-QqgH4ZTOPD8/UmTLLn2w6QI/AAAAAAAABOc/s0xJc5dozFw/s640/pti+dej.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tous les matins c'est le même rituel: le réveil sonne, tu t'extirpes difficilement du lit pour te diriger tel un zombie dans la cuisine. Mais il y' a des matins où tu mangerai un ogre et d'autres ou tu n'avalerai pas une mouche! </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Et pourtant pour bien commencer la journée rien ne vaut un BON petit-déjeuner! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cette fois-ci c'est<a href="http://framboises-et-bergamote.blogspot.fr/2013/10/briochettes-noisette-et-pate-tartiner.html"> Framboises et bergamote</a> qui à lancé le thème de cette nouvelle édition. Il faut dire que j'ai failli passer à côté, mais pour rien au monde je ne louperais un petit-déjeuner! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">J'ai eu envie de tester le porridge vous savez ce petit mélange peu ragoutant (mais tellement bon!) à base d'avoine. Pour compléter ce p'ti déj quoi de mieux qu'une bonne recette de pancakes! </span><br />
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<a href="http://3.bp.blogspot.com/-Gm7HNcPZnes/UmThGw157TI/AAAAAAAABOs/Q6ypw2kT6ak/s1600/pti+dej1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Gm7HNcPZnes/UmThGw157TI/AAAAAAAABOs/Q6ypw2kT6ak/s640/pti+dej1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour 2 personnes</span></div>
<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Porridge Banane/Amandes/Sirop d'érable</span></u><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de flocons d'avoine</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">300 ml de lait (amande/noisette ici) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 banane </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 poignée d'amandes effilées</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">sirop d'érable</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans une petite casserole faites chauffer le lait avec l'avoine. Remuez jusqu'à ce que le mélange épaississe. Coupez la banane en rondelles. Faites griller les amandes. Déposez les bananes et les amandes sur le porridge. Versez du sirop d'érable. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour une dizaine de pancakes</span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Pancakes aux Myrtilles</u></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 oeufs</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.c de levure chimique</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c.à.s de sucre</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120 gr de farine complète</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 ml de lait de soja</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pincée de sel</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 demi barquette de myrtilles</span></span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Séparez les blancs des jaunes. Mélangez les jaunes d'oeufs avec le lait, la farine, le sucre, le sel et la levure. Montez les blancs en neige puis incorporez dans le mélange précédent. Ajouter délicatement les myrtilles. </span></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: 13px;">Laissez reposer 30min. </span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: 13px;">Graissez une petite poêle, déposez une petite louche au centre. Lorsque des bulles apparaissent retourner le pancake.</span><br />
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<a href="http://3.bp.blogspot.com/-0Hv9EcPNbOU/UmTmsgT3FrI/AAAAAAAABO4/WBz23NvjJPA/s1600/pti+dej2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-0Hv9EcPNbOU/UmTmsgT3FrI/AAAAAAAABO4/WBz23NvjJPA/s640/pti+dej2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="border-collapse: collapse;">Pour découvrir toutes les participations rendez-vous sur le blog de <a href="http://framboises-et-bergamote.blogspot.fr/2013/10/briochettes-noisette-et-pate-tartiner.html">Framboises et Bergamote</a>! </span></span>Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com12tag:blogger.com,1999:blog-4059958911643548409.post-6426953172058699262013-10-14T20:34:00.000+02:002013-10-14T20:34:53.062+02:00 Tatin de Nashi <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UaXJ1xTI5x8/UlwdSuGTSLI/AAAAAAAABNo/bL4azAhJuIg/s1600/tatin+nashi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-UaXJ1xTI5x8/UlwdSuGTSLI/AAAAAAAABNo/bL4azAhJuIg/s640/tatin+nashi.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Le nashi vous connaissez? Une pomme-poire venue tout droit d'Asie. Je me demande d'ailleurs comment elle est arrivée sur les étales de mon petit marché local!</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour découvrir ce fruit voici une recette de tatin express.</span><br />
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<a href="http://2.bp.blogspot.com/-XOz4OpPNst8/Ulwo3QqUkyI/AAAAAAAABN4/EAuutQjuDUo/s1600/tatin+nashi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-XOz4OpPNst8/Ulwo3QqUkyI/AAAAAAAABN4/EAuutQjuDUo/s640/tatin+nashi1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pour 4 tartelettes</span></div>
<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tatin de nashi</span></u><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pâte feuilletée ou brisée (selon vos goûts!) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">125 gr de sucre muscovado</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c.à.s d'eau</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 nashis</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Nettoyez et découpez les nashis en quartiers. Dans une casserole faire fondre le sucre à sec. Lorsqu'il commence à fondre ajoutez une première cuillère à soupe d'eau. Lorsque le mélange est homogène vous pouvez ajouter une seconde cuillère à soupe d'eau afin d'assouplir la caramel. Beurrez les moules (avec du demi-sel!) versez une bonne couche de caramel, et ajoutez les quartiers de fruits. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">NB: ne lésinez pas sur les quartiers, mes fines tranches de nashis se sont perdues dans la tarte...</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recouvrir de pâte et enfourner 20 à 30 min à 180°. Laissez refroidir un peu les tartes puis démoulez. </span><br />
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<a href="http://4.bp.blogspot.com/-GmivTvljgmI/UlwqX86alFI/AAAAAAAABOE/Iau3Hl0E0kE/s1600/tatin+nashi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-GmivTvljgmI/UlwqX86alFI/AAAAAAAABOE/Iau3Hl0E0kE/s640/tatin+nashi2.jpg" width="640" /></a></div>
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<u><br /></u>Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com9tag:blogger.com,1999:blog-4059958911643548409.post-15667624542978151842013-10-03T20:15:00.001+02:002013-10-03T20:16:04.802+02:00Prunes Rouges Rôties<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Wot6QRKido8/Uk1qRW00IhI/AAAAAAAABNE/KC8ArcMFV8c/s1600/prunes+roties.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Wot6QRKido8/Uk1qRW00IhI/AAAAAAAABNE/KC8ArcMFV8c/s640/prunes+roties.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">La semaine dernière, j'ai eu la mauvaise idée d'acheter une barquette de prunes rouges à bas prix. Résultat: même les chats n'en ont pas voulu! Mais je n'allais pas jeter ces petits fruits...."rien ne se perd, rien ne se crée tout se transforme" comme disait l'autre! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Attention, fermez les yeux...Taddaaaammmmmmm transformation!!!!!</span><br />
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<a href="http://2.bp.blogspot.com/-9_9O4gxZDFc/Uk1r7MKKz-I/AAAAAAAABNQ/V7r1RwRwwig/s1600/prunes+roties1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-9_9O4gxZDFc/Uk1r7MKKz-I/AAAAAAAABNQ/V7r1RwRwwig/s640/prunes+roties1.jpg" width="640" /></a></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Prunes Rouges Rôties</span></u><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">une dizaine de prunes</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de sucre Muscovado</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">30 gr de beurre demi-sel</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffer le four à 180°. Laver et couper les prunes en deux. Tapisser un moule de papier sulfurisé. Déposer les prunes, saupoudrer de sucre et ajouter les noisettes de beurre. Enfourner pour 20 à 30 mn. Arroser régulièrement les prunes.</span><br />
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<a href="http://4.bp.blogspot.com/-YS3RoD2QWRU/Uk1sQd947YI/AAAAAAAABNY/FCmBjbxBOfg/s1600/prunes+roties2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-YS3RoD2QWRU/Uk1sQd947YI/AAAAAAAABNY/FCmBjbxBOfg/s640/prunes+roties2.jpg" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com1tag:blogger.com,1999:blog-4059958911643548409.post-6373280267018571022013-09-23T14:00:00.000+02:002013-09-23T14:00:45.046+02:00Brownie D'wich // Battle Food #11<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uqgCbxRJxdU/UkABT7H5nRI/AAAAAAAABMY/FoaKdcV2Fi0/s1600/street+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-uqgCbxRJxdU/UkABT7H5nRI/AAAAAAAABMY/FoaKdcV2Fi0/s640/street+food.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Le jour de la Battle food est arrivée!!! Ce jour est toujours particulier pour moi: lorsque j'allume mon ordinateur je suis toute excitée un peu comme si j'ouvrais des cadeaux! Vous savez du genre: Gnnnnniiiiiiiiiii... </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Passons. Le thème, le voici: la Street Food. On peut dire que la marraine de cette battle food #11: <a href="http://chloedelice.blogspot.fr/">Chloé Délice</a> a tapé dans le mille ou plutôt dans l'actu! Qui ne s'imagine pas avec son propre food truck parcourir les rues, en "jettant" des hamburgers aux passants!!</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ici on ne parle pas d'hamburgers mais plutôt d'un brownie d'wich! Un petit sandwich composé d'un biscuit brownie, d'une chantilly mascarpone et d'un coulis sirop d'érable. En résumé, une petite bombe calorique juste trop bonne! Et même que tu t'en mets plein les doigts; c'est ça l'esprit Street Food!</span><br />
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<a href="http://2.bp.blogspot.com/-iYOmNFEY_vo/UkAIjBLxohI/AAAAAAAABMo/_Q8_J7QRfp0/s1600/street+food%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-iYOmNFEY_vo/UkAIjBLxohI/AAAAAAAABMo/_Q8_J7QRfp0/s640/street+food%231.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour 6 sandwichs</span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Brownie d'wich</u><u><br /></u></span><br />
<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></u>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de chocolat noir</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 gr de beurre</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 gr de cassonade</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de farine</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 oeufs</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de mélange noix de pécan/amandes</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pincée de sel</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffez le four à 190°. Faites fondre au bain-marie le chocolat et le beurre. Ajoutez la cassonade, la farine, le sel puis les oeufs, un à un. Mélangez bien afin d'obtenir une pâte homogène et coupez le feu. Mélanger les noix préalablement concassées.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recouvrir une plaque de patisserie de papier sulfurisé et versez la pâte. Enfournez pour 15 min de cuisson (attention comme le gateau est fin surveillez la cuisson). Laisser refroidir.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A l'aide d'un emporte pièce faites des ronds.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 gr de sirop d'érable</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr sucre roux</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">60 ml crème liquide</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 gr beurre demi sel</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dans une casserole, faites chauffer le sirop, le sucre et la crème liquide, durant 10min. Hors du feu ajouter le beurre coupé en dès. Lorsque le mélange est homogène portez de nouveau à ébullition 5mn. Laissez refroidir à température ambiante.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de crème liquide</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 gousse de vanille</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de sucre</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 g de gélatine</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 gr de mascarpone</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250 gr de crème liquide</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites chauffer les 50 gr de crème liquide, la vanille grattée et le sucre. Ajoutez la gélatine préalablement ramollie dans l'eau froide. Versez sur le mélange mascarpone, crème liquide. Une fois que le mélange à refroidi, montez dans la cuve d'un batteur à l'aide d'un fouet. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sur une tranche de brownie déposez de la crème chantilly (à la douille ou à la cuillère), puis le coulis de sirop d'érable, et recouvrez d'une seconde tranche de brownie. </span><br />
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<a href="http://3.bp.blogspot.com/-S-v3cVjhqIE/UkAI4k-R5PI/AAAAAAAABMw/3QQW_FLV6nU/s1600/street+food%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-S-v3cVjhqIE/UkAI4k-R5PI/AAAAAAAABMw/3QQW_FLV6nU/s640/street+food%232.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Vous retrouverez toutes les participations par <a href="http://chloedelice.blogspot.fr/">ici</a>! </span>Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com11tag:blogger.com,1999:blog-4059958911643548409.post-24422527576107687682013-09-08T22:29:00.000+02:002013-09-08T22:29:43.960+02:00Galettes Ricotta-Pomme Pêche<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Aa978Lil8_c/UizcJ59EVGI/AAAAAAAABLY/H9XbVAlSqBA/s1600/ricotta+pom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Aa978Lil8_c/UizcJ59EVGI/AAAAAAAABLY/H9XbVAlSqBA/s640/ricotta+pom.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Je n'avais encore jamais fait de recette à base de ricotta, et pour tout vous dire je n'en avais jamais goûté... Et puis l'autre jour en faisant mes courses sur internet (comme M. et Mme H!), dans le rayon fromage ou plutôt sur la page fromage, j'ai ajouté le petit pot de ricotta dans mon panier. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Voici un petit goûter spécial rentrée vitaminée! </span></div>
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<a href="http://4.bp.blogspot.com/-zf637OOzuH4/Uizcc2FU8XI/AAAAAAAABLg/Yoi4h-oX-ew/s1600/ricotta+pom1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-zf637OOzuH4/Uizcc2FU8XI/AAAAAAAABLg/Yoi4h-oX-ew/s640/ricotta+pom1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Galettes Ricotta/Pomme pêche</u></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour une vingtaine de galettes</span></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><br />300 gr de ricotta<br />2 oeufs<br />60 gr de sucre roux<br />1 zeste de citron<br />90 gr de maizena<br />1 sachet de sucre vanillé<br />20 gr de flocons d'avoine (facultatif)<br />1 pomme<br />2 pêches<br />20 gr de beurre<br /><br /><span class="Apple-style-span">Dans un bol, mélanger les oeufs avec le sucre. Ajouter la ricotta, la</span><span class="Apple-style-span"> </span><span class="Apple-style-span">maizena, le zeste du citron, l'avoine puis le sucre vanillé. Couper la</span><span class="Apple-style-span"> </span><span class="Apple-style-span">pomme et les pêches en petits dès. Incorporer les fruits. Garder en un</span><span class="Apple-style-span"> </span><span class="Apple-style-span">peu pour le dressage.</span><br /><span class="Apple-style-span">Faire fondre le beurre dans une poêle bien chaude. Former des petits</span><span class="Apple-style-span"> </span><span class="Apple-style-span">tas que vous ferrez cuire 2 minutes de chaque côté. Déposer le restant</span><span class="Apple-style-span"> </span><span class="Apple-style-span">de fruits sur les galettes et ajouter une petite cuillère de miel!</span></span></span><br />
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<a href="http://2.bp.blogspot.com/-XVQdZAQI3-E/Uizd49KBs2I/AAAAAAAABLs/4kN8azqon1w/s1600/ricotta+pom2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-XVQdZAQI3-E/Uizd49KBs2I/AAAAAAAABLs/4kN8azqon1w/s640/ricotta+pom2.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com5tag:blogger.com,1999:blog-4059958911643548409.post-28659847386444648522013-08-13T13:27:00.000+02:002013-08-13T13:27:52.057+02:00Mousse Glacée au Chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qd7qGC3coHI/UgoNZ2Q3XVI/AAAAAAAABKQ/uieTKaKsFUo/s1600/IMG_1144.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qd7qGC3coHI/UgoNZ2Q3XVI/AAAAAAAABKQ/uieTKaKsFUo/s1600/IMG_1144.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Durant l'été mon envie de chocolat est mise à rude épreuve! Fruits, glaces et autres desserts légers prennent le dessus. Mais si ma gourmandise "hiberne", elle ne se cache pas bien loin! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cette recette de mousse au chocolat glacée va vous réveiller les papilles! </span></div>
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<a href="http://2.bp.blogspot.com/-v676NdQdWSc/UgoPo-xZW2I/AAAAAAAABKg/bDBAnNZN3yQ/s1600/1choco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-v676NdQdWSc/UgoPo-xZW2I/AAAAAAAABKg/bDBAnNZN3yQ/s640/1choco.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Mousse Glacée au Chocolat</u></span></div>
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<span class="Apple-style-span" style="color: #e06666; font-family: Times, 'Times New Roman', serif;">Pour 6 mousses</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">200 gr de chocolat noir</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 jaunes d'oeufs</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 blancs d'oeufs</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">quelques fruits rouges</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faire fondre le chocolat au bain-marie. Séparer les blancs des jaunes. Monter les blancs en neige bien ferme. Lorsque le chocolat est fondu ajouter les jaunes puis remuer. Incorporer un peu de blanc en neige afin de lier le mélange. Ajouter la totalité en remuant délicatement. Verser les mousses dans les moules en silicone de votre choix. Déposer au congélateur 4h. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Démouler les mousses 2 min avant de déguster. Recouvrir de fruits rouges. </span></div>
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<a href="http://4.bp.blogspot.com/-6KCAOe2awn0/UgoVjSvm8fI/AAAAAAAABKw/LdHcC0sqjJo/s1600/2choco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="410" src="http://4.bp.blogspot.com/-6KCAOe2awn0/UgoVjSvm8fI/AAAAAAAABKw/LdHcC0sqjJo/s640/2choco.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com9tag:blogger.com,1999:blog-4059958911643548409.post-21234921261323934372013-06-27T09:23:00.000+02:002013-06-27T09:23:00.838+02:00Food in a jar Abricot/Cream cheese // Battle Food #9<!--[if gte mso 9]><xml>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Numéro 9 ! Je pourrais l’intituler la battle food de la
galère… ou comment faire une recette tout en déménageant !</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Moi qui en voyant le nouveau thème : « food in a
jar », lancé par Once upon a cook, avait sauté sur mon canapé en me disant :<span style="mso-spacerun: yes;"> </span>« chouette chouette
chouette », j’ai vite déchanté lorsque toutes mes affaires ce sont
retrouvées dans des cartons … </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Qui dit déménagement, dit journée chez le géant
suédois ! Le suédois il est fort pour le saumon mariné, fumé… mais côté
dessert<span style="mso-spacerun: yes;"> </span>il y’a des choses à
revoir !! J’ai alors repensé à ce fromage blanc, confiture de fruits
rouges qui manquait de pep’s. <span style="mso-spacerun: yes;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Je vous<span style="mso-spacerun: yes;"> </span>propose
une version abricot, cream cheese, idéal pour les déjeuners et/ou les goûters
d’été ! Surtout pratique puisque vous pouvez l'importer où vous voulez!</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-size: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pour 2 bocaux</span></span></div>
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8 petits abricots</div>
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1 c.à.s de sucre vanillé</div>
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1 c.à.s de miel fleuri</div>
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1 gousse de vanille</div>
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une poignée d'amandes effilées</div>
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1 pot de Philadelphia (150gr)</div>
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3 c.à.s de lait concentré sucré </div>
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2 palets bretons</div>
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1 c.à.s d'amandes effilées</div>
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1 c.à.s d'avoine</div>
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Lavez et coupez vos abricots en quatre. Dans une petite casserole versez un fond d'eau. Ajoutez-y les abricots, 1/2 gousse de vanille, le sucre, le miel et la poignée d'amandes. Sur feu doux laissez mijoter jusqu'à obtention d'une compotée. Réservez au frais.</div>
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Au batteur mélangez le Philadelphia avec le lait concentré, puis ajoutez les grains de vanille de la demie gousse restante. Déposez le mélange dans deux petits bocaux. Versez la compotée d'abricot. </div>
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A la poêle ou au four faites griller les amandes et l'avoine. Emiettez les palets bretons. Mélangez le tout et saupoudrer les bocaux.</div>
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Pour découvrir toutes les recettes "Food in a jar" rendez-vous sur <a href="http://once-upon-a-cook.fr/">ici</a>!<br />
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com17tag:blogger.com,1999:blog-4059958911643548409.post-78422427117798752382013-05-27T08:09:00.000+02:002013-05-28T11:27:21.902+02:00Tartelettes Vanille Fraises // Battle Food #8<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour cette Battle Food#8 ma recette ne sera pas source d'innovation, mais une recette hommage. Hommage à un homme formidable: mon grand père qui vient de nous quitter. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lorsque j'ai repensé au sujet de cette nouvelle battle food, je me suis souvenue à quel point il aimait les fraises: dans un simple bol saupoudré de sucre et arrosé d'un peu de vin rouge, voila son petit plaisir. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cet homme au caractère bien trempé avait toujours quelque chose à redire sur les plats préparés avec amour par ma grand-mère: "c'est froid", "c'est trop cuit"... mais lorsqu'il ne disait rien on savait que le plat avait alors son approbation! </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">En fin de compte il aimait les choses simples et ne comprenait pas toujours les nouvelles associations de saveurs. Il répétait alors d'un air dédaigneux: "non... non... non"! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Peut être que cette tartelette aurait eu droit à un jugement sévère ou au contraire à quelques compliments!</span> <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Punaise, que son jugement va me manquer! </span><br />
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<span class="Apple-style-span" style="color: #e06666; font-family: Times, 'Times New Roman', serif;">Pour 5 tartelettes</span></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tartelettes Vanille Fraises</span></u></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pâte sablée maison ou du commerce</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 barquette de Gariguette</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 C.à.s de jus de citron </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cl d'eau</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">30 gr de sucre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">20 cl de crème liquide</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">35 gr de sucre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 jaunes d'oeuf</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Préchauffer le four à 180°. Foncer des moules à tartelettes et enfourner pour 20 à 25min. Pendant ce temps préparer le coulis de fraises. Couper 70 gr de fraises en petits morceaux, puis verser dans une casserole avec l'eau, le citron et le sucre. Lorsque le mélange entre en ébullition, laisser sur le feu environ 5 min tout en remuant de temps en temps. Verser le coulis dans un petit récipient, couvrir d'un film transparent puis déposer au frais. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour la crème vanille: faire chauffer la crème et la vanille. Au premier bouillon retirer du feu. Mélanger les jaunes d'oeuf et le sucre. Verser une partie de la crème sur les oeufs puis fouetter. Reverser le tout dans le restant de crème. Garnir les fonds de tarte et mettre au four pour une durée de 20 min. Laisser tiédir puis déposer au frais. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Passer le coulis dans une petite passoire en écrasant bien les morceaux de fraises. Découper les fraises restantes et garnir les tartelettes. Arroser avec du coulis. </span><br />
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<a href="http://3.bp.blogspot.com/-SaE5nCDYDMM/UZ08Rwq7MeI/AAAAAAAABHk/7BTdihM1Dkc/s1600/IMG_1095.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="http://3.bp.blogspot.com/-SaE5nCDYDMM/UZ08Rwq7MeI/AAAAAAAABHk/7BTdihM1Dkc/s640/IMG_1095.jpg" width="640" /></a></div>
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Pour découvrir toutes les recettes à base de fraises, rendez-vous sur le blog <a href="http://madeleinesetplumesdautruche.wordpress.com/2013/05/27/battle-food-8-ramene-ta-fraise-le-printemps/"><span class="Apple-style-span" style="color: #e06666;">Madeleines et Plumes d'autruche</span></a>! </div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com11tag:blogger.com,1999:blog-4059958911643548409.post-11125184187295300012013-05-06T14:34:00.000+02:002013-05-06T14:34:26.159+02:00Bruschetta aux Fruits Rouges<br />
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<a href="http://4.bp.blogspot.com/-vlEjTui-vg8/UYVcDPegpBI/AAAAAAAABGM/c2WQwqT0n7A/s1600/IMG_1018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vlEjTui-vg8/UYVcDPegpBI/AAAAAAAABGM/c2WQwqT0n7A/s1600/IMG_1018.jpg" /></a><a href="http://4.bp.blogspot.com/-vlEjTui-vg8/UYVcDPegpBI/AAAAAAAABGM/c2WQwqT0n7A/s1600/IMG_1018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; border-collapse: collapse; color: black; font-family: Times, 'Times New Roman', serif;">Marre et re-marre de ce temps hivernal qui empiète sur les douceurs printanières. Afin de sortir la tête du brouillard voici un goûter ultra simplissime qui va égailler votre palais! L'idée une tranche de pain, du cream cheese, des fruits de saison et un petit coulis. Vive le printemps! </span></a></div>
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<a href="http://4.bp.blogspot.com/-Ml-bxPVDnK0/UYVniut5w1I/AAAAAAAABGc/EM1DXMzTdZI/s1600/tartine2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Ml-bxPVDnK0/UYVniut5w1I/AAAAAAAABGc/EM1DXMzTdZI/s640/tartine2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #e06666; font-family: Times, 'Times New Roman', serif;">Pour 4 à 6 tartines</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Bruschetta Fruits Rouges</u></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pain de campagne ou pavé</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 barquette de fraises</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 barquette de framboises</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pot de philadelphia</span></div>
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<span style="color: black; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 19px;">des pistaches</span></span></div>
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<span style="color: black; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 19px;">Rincez les fraises et les framboises. Dans un blender, mixez la moitié des fruits avec une cuillère à soupe d'eau. Ajoutez un peu de sucre si vous trouvez le coulis trop acide. </span></span></div>
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<span style="color: black; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 19px;">Découpez de belles tranches de pain, puis toastez. Tartinez le Philadelphia, déposez les fruits, puis le coulis. Décorez avec un peu de pistache. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com36tag:blogger.com,1999:blog-4059958911643548409.post-23111788612654142013-04-23T18:28:00.001+02:002013-04-23T18:40:52.142+02:00Petits Choux façon Ferrero // Battle Food #7<div style="text-align: justify;">
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">L'heure de la Battle Food a sonné!!! Enfin sur ce coup là je suis une petit peu en retard...Mais j'y tenais à cette septième édition! Le thème pâtachoux, lancé par <a href="http://www.sokeen.fr/"><span class="Apple-style-span" style="color: #ea9999;">Sokeen</span></a>, ne pouvait que me faire plaisir. J'adore les choux, je me souviens encore du petit chou aux marrons que faisait mon grand-père dans la pâtisserie familiale, ummmm un vrai régal! </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour cette recette j'ai eu envie de petits choux aux saveurs de noisettes et de chocolat. Un petit chou qui se déguise en rocher praliné. Un moment de douceur, et de réconfort en une petit bouchée! </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">CREME MOUSSELINE NOISETTE</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250 gr de lait</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 jaunes d'oeufs</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de sucre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 gr de farine</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 gr de maïzena</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pincée de sel</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">60 gr de noisettes entières</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">120 gr de beurre mou</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mettre les jaunes dans un récipient avec la moitié du sucre et le sel. Fouetter. Ajouter la farine et la fécule de maïs.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Verser le lait dans une casserole. Ajouter l'autre moitié du sucre. Porter le lait sur feu fort, puis lorsqu'il commence à frémir, retirer du feu. Verser une louche sur le mélange d'oeufs et fouetter énergiquement. Retransvaser le tout dans la casserole et remuer jusqu'à ce qu'il soit homogène. Remettre sur le feu et porter à ébullition sans cesser de fouetter. Lorsque la crème épaissit et que l'ébullition est atteinte, laisser bouillir jusqu'à ce que le mélange devienne épais mais fluide (cela prend 1 à 2 minutes au maximum). </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Transférer la crème dans un grand plat et couvrir de film alimentaire à même la crème. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pendant ce temps préchauffer le four à 160°c. Etaler les noisettes sur une plaque, enfourner pour 30 mn environ, jusqu'à ce qu'elles soient très brunes. Laisser refroidir, puis les broyer jusqu'à obtenir une pâte liquide. Couvrir et conserver au frais.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Quand la crème pâtissière est bien froide, la fouetter jusqu'à ce qu'elle prenne la texture d'une mayonnaise. Fouetter le beurre jusqu'à ce qu'il ait la même texture. Les mélanger en fouettant puis incorporer la pâte de noisette. Réserver au frais. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">CRAQUELIN</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de cassonade</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 gr de beurre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 gr de farine</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Malaxer le tout jusqu'à obtention d'une boule. Etaler la entre deux feuilles de papier cuisson puis déposer au congélateur.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">PÂTE A CHOUX</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 ml de lait</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">80 ml d'eau</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">70 gr de beurre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 gr de sel</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 gr de sucre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">100 gr de farine</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 oeufs</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Verser le lait et l'eau dans une casserole. Ajouter le beurre coupé en dès, le sucre et le sel. Mettre sur feu fort et mélanger à la spatule jusqu'à ce que le beurre soit fondu. Porter à ébullition et laisser bouillir pendant 2 ou 3 secondes. Retirer du feu et ajouter la farine en une fois. Mélanger jusqu'à ce que la pâte prenne forme. Puis on remet sur le feu afin de dessécher la pâte. La pâte est sèche lorsqu'elle ne colle ni à la casserole, ni à la spatule. Mettre la pâte dans un nouveau récipient puis remuer afin de la refroidir un peu. Ajouter alors les oeufs préalablement battus, mais attention: au fur et à mesure! La pâte doit accrocher à la spatule puis se casser.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sur une feuille de papier cuisson dresser des choux de 2 à 3 cm de diamètre. Déposer les petits cercles de craquelin et enfourner pour 55 minutes. Au terme de la cuisson, enlever les choux de la plaque et les laisser refroidir. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Percer le fond des choux et les garnir de crème mousseline à l'aide d'une poche à douille unie de 8 mm de diamètre. Déposer au congélateur. </span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">COQUE EN CHOCOLAT</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">250 gr de chocolat</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.S d'huile neutre</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faire fondre le chocolat sur feu doux avec l'huile. Mélanger pour qu'il soit lisse, puis sortir les choux du congélateur et les poser sur une grille. D'un geste rapide verser sur les choux froids de manière à les couvrir. Attendre quelques instants, le temps que le chocolat fige. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Par<span class="Apple-style-span" style="color: #e06666;"> <a href="http://www.sokeen.fr/2013/04/choux-praline-noisettes-battlefood/"><span class="Apple-style-span" style="color: #e06666;">ici</span></a> </span>toutes les belles recettes de Pâtachoux! </span></div>
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Anonymoushttp://www.blogger.com/profile/14829094388689649866noreply@blogger.com20tag:blogger.com,1999:blog-4059958911643548409.post-56897089322082054312013-04-11T23:00:00.000+02:002013-04-11T23:09:58.547+02:00Tartelette Quinoa soufflé chocolaté et Passion curd<div style="text-align: justify;">
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<a href="http://3.bp.blogspot.com/-DY5g2Zrb7vo/UWcjnRdQmoI/AAAAAAAABE8/f3S0Fg81clU/s1600/choco-passion1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DY5g2Zrb7vo/UWcjnRdQmoI/AAAAAAAABE8/f3S0Fg81clU/s1600/choco-passion1.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Le curd ma passion! (olé le jeu de mot)... Vous l'aurez compris je suis une adepte du lemon curd! Mais pas seulement: après avoir réalisé un <a href="http://questcequongoute.blogspot.fr/2013/02/tartelettes-lorange-sanguine.html"><span class="Apple-style-span" style="color: #e06666;">crémeux d'orange sanguine</span></a>, j'ai eu envie d'essayé le "passion curd"dans un mélange plutôt original mêlant l'acidité de l'exotisme et la douceur du chocolat. Ce n'est pas du Pierre Hermé mais on s'en approche!!</span></div>
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<u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tartelette Quinoa soufflé chocolaté et Passion curd</span></u></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">50 g de chocolat au lait</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 c.à.S de purée d'amandes</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">de quinoa soufflé</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 fruits de la passion</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">40 g de sucre</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 jaunes d'oeuf</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 c.à.c de maïzena</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Faites fondre le chocolat au bain marie. Mélangez la purée d'amandes puis le quinoa. Tapissez de petits moules préalablement beurrés, avec le mélange quinoa/chocolat. Laissez 30 à 45 min au congélateur.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pendant ce temps, mélangez le sucre et la fécule de maïs dans une petite casserole. Coupez les fruits et récupérez la pulpe. Versez la dans un blender et mixez la. Ajoutez le jus dans la casserole. Faites chauffer sans cesser de remuer. Une fois que la préparation a épaissi, retirez du feu et incorporez les jaunes d'oeufs. Garnir les fonds de tartelettes et placez 1h au frais. </span></div>
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