tag:blogger.com,1999:blog-5936048152410657012024-03-18T12:56:20.054+01:00Krystina cuisineKrystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.comBlogger460125tag:blogger.com,1999:blog-593604815241065701.post-36028694663113815872024-03-18T11:16:00.001+01:002024-03-18T11:44:59.374+01:00Salade de brocoli<p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFRaKL1OUMZ6GHEN91sQPJ4ecIju_Gqz_Ejm0sKJXWTP_ANSc0J6-E11v7yJe8KoDlT56CP8jhjVqG-hr6e0Q2JFcaTvrj2Rtly2MXzAmgD8SlSnIt3-TkuicHpB-vZEf13tW6fSs1fwhjNafMEDbjsVNdOu7G7vRHBhhRkGK_pvCELnfXr3Nzz8KvX5s7" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFRaKL1OUMZ6GHEN91sQPJ4ecIju_Gqz_Ejm0sKJXWTP_ANSc0J6-E11v7yJe8KoDlT56CP8jhjVqG-hr6e0Q2JFcaTvrj2Rtly2MXzAmgD8SlSnIt3-TkuicHpB-vZEf13tW6fSs1fwhjNafMEDbjsVNdOu7G7vRHBhhRkGK_pvCELnfXr3Nzz8KvX5s7=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;"> Une salade fraiche, superbe accompagnement en entrée avec les poissons en grillade ou les volailles, </span><span style="font-size: x-large;">ou tout simplement à déguster tel quel.</span></p><p><b><br /></b></p><p><b><span style="font-size: medium;">Ingrédients pour 6 petits bols:</span></b></p><p><span style="font-size: medium;">1 brocoli cru</span></p><p><span style="font-size: medium;">10 tomates séchées</span></p><p><span style="font-size: medium;">1 oignon rouge finement haché</span></p><p><span style="font-size: medium;">2 cuillères à soupe de mélange des graines légèrement poêlées ou graines de sésame</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;"><b>Pour la sauce:</b></span></p><p><span style="font-size: medium;">2 cuillères à soupe de la mayonnaise</span></p><p><span style="font-size: medium;">2 cuillères à soupe de l'huile d'olive</span></p><p><span style="font-size: medium;">1 gousse d'ail râpée</span></p><p><span style="font-size: medium;">1 cuillère à soupe de la purée de sésame (TAHIN)</span></p><p><span style="font-size: medium;">1 cuillère à soupe de l'aneth fraiche ciselée</span></p><p><span style="font-size: medium;">Le jus d'un citron vert pressé</span></p><p><span style="font-size: medium;">1 cuillère à café de miel liquide</span></p><p><span style="font-size: medium;">sel&poivre</span></p><p><span style="font-size: medium;">Mélanger tous les ingrédients ensemble.</span></p><p><span style="font-size: medium;">Placer au frigo.</span></p><p><b><span style="font-size: large;"><br /></span></b></p><p><b><span style="font-size: medium;">Préparation:</span></b></p><p><span style="font-size: medium;">Plonger le brocoli dans l'eau froide et laisser le tremper 15 minutes pour enlever les impuretés.</span></p><p><span style="font-size: medium;">Ensuite, essuyer le brocoli dans un essuie de vaisselle très propre, laisser sécher.</span></p><p><span style="font-size: medium;">Découper juste les tout petits bouquets, garder le tronc pour une autre salade</span></p><p><span style="font-size: medium;"> (le tronc est comestible et c'est délicieux!)</span></p><p><span style="font-size: medium;">Faire hacher 1 oignon rouge, la gousse d'ail et les tomates séchées.</span></p><p><span style="font-size: medium;">Transvaser le tout dans un saladier, assaisonner de la sauce, mélanger délicatement, dresser les petits bols, saupoudrer de mélange des graines et de l'aneth ciselée.</span></p><p><span style="font-size: medium;">Placer au frigo 30 minutes avant la dégustation.</span></p><p><span style="font-size: medium;">Et Voilà!</span></p><p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZSR26Pa4l6pBye4NryOh4SiXAQgnB2MEhdqOn9VaTaEGt1D-dBFMH5ugVTa9BocAoAe4_Cq8e642F3v7Ne5aA9_rxIouBluhN8nB4mvt-49iTOuxJawmP26q83FRwGS26l2UaADySB0idqLhnKrh2-E05hq6fR6aZjsCE_Kx7n5h3iiYTDMM7iQ98sXQU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZSR26Pa4l6pBye4NryOh4SiXAQgnB2MEhdqOn9VaTaEGt1D-dBFMH5ugVTa9BocAoAe4_Cq8e642F3v7Ne5aA9_rxIouBluhN8nB4mvt-49iTOuxJawmP26q83FRwGS26l2UaADySB0idqLhnKrh2-E05hq6fR6aZjsCE_Kx7n5h3iiYTDMM7iQ98sXQU=w480-h640" width="480" /></a></span></div><span style="font-size: medium;"><br /><br /></span><p></p><p><span style="font-size: medium;">Savoureusement:</span></p><p><span style="font-size: medium;">Krystina cuisine</span></p><p><span style="font-size: medium;"><br /></span></p><p><span style="font-size: medium;">Photos & recette:</span></p><p><span style="font-size: medium;">Krystina cuisine</span></p><p><b><br /></b></p><p><br /></p><p> </p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-84725394466260316922024-02-13T10:50:00.004+01:002024-02-13T11:02:31.164+01:00Paczki à la crème de pistache<p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEIVQhIFGvNQF-Txgc8youen-ztoK9oveESXQdC1muVeN_gU2ySYPDV3tOvMksYOtHI5IcXLqUUZULAQz7cfjkBTAd4xVsygzjJykR2OHwfia2wN7wu9dzTcOgyOMjUYlpm-rs6dLP0QAW3ykaJwhFvQAlyGceUh8MFcFl4aqtZlaPx619KQbtDh_X6u0k" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEIVQhIFGvNQF-Txgc8youen-ztoK9oveESXQdC1muVeN_gU2ySYPDV3tOvMksYOtHI5IcXLqUUZULAQz7cfjkBTAd4xVsygzjJykR2OHwfia2wN7wu9dzTcOgyOMjUYlpm-rs6dLP0QAW3ykaJwhFvQAlyGceUh8MFcFl4aqtZlaPx619KQbtDh_X6u0k=w480-h640" width="480" /></a></span></div><span style="font-size: x-large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Mardi Gras</span></p><p style="text-align: center;"><span style="font-size: large;">Spécial carnaval avec une spécialité polonaise!</span></p><p style="text-align: center;"><span style="font-size: large;">Paczki, des beignets de pâte levée briochée, </span></p><p style="text-align: center;"><span style="font-size: large;">en forme de boules,</span></p><p style="text-align: center;"><span style="font-size: large;">frit au Saindoux raffiné (pour son goût unique) </span></p><p style="text-align: center;"><span style="font-size: large;">généreusement fourrés de crème à la pistache</span></p><p style="text-align: center;"><span style="font-size: large;">Joliment décorés et présentés comme un divin dessert...</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p><br /></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 12 à 14 boules:</b></span></p><p style="text-align: center;"><span style="font-size: large;">500 g. de farine </span></p><p style="text-align: center;"><span style="font-size: large;">280 ml. de lait tiède</span></p><p style="text-align: center;"><span style="font-size: large;">45 g. de levure fraîche de chez boulanger</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de sucre fin</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de sucre vanillé</span></p><p style="text-align: center;"><span style="font-size: large;">60 g. de beurre fondu</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de rhum brun</span></p><p style="text-align: center;"><span style="font-size: large;">1 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">3 jaunes d'oeuf</span></p><p style="text-align: center;"><span style="font-size: large;">1 pincée de sel</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pour la cuisson: </b></span></p><p style="text-align: center;"><span style="font-size: large;">2 kg. de Saindoux, raffiné, 100% naturel</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pour la farce:</b></span></p><p style="text-align: center;"><span style="font-size: large;">500 g. de mascarpone</span></p><p style="text-align: center;"><span style="font-size: large;">150 ml. de crème 35% M.G</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillère à soupe de sucre en poudre</span></p><p style="text-align: center;"><span style="font-size: large;">190 g. de la pâte pure de pistache</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPFkCF6YuUMa_WGHdZMrxMWnGVqBcTuBnEQF996wUQ8rHe7aMIhk6Mi2XMqrTTlKMMW34h0hboMWCuQHwaXNRXIG2tlna3yDZxtGG6pT-aCx4EmqlWJkliQddikr5m84dK0d7qdEyxillw2IM2rQZkb1PZElYlWUrxxrl_uG913887nkAsITeu_BTvrDWW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1834" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPFkCF6YuUMa_WGHdZMrxMWnGVqBcTuBnEQF996wUQ8rHe7aMIhk6Mi2XMqrTTlKMMW34h0hboMWCuQHwaXNRXIG2tlna3yDZxtGG6pT-aCx4EmqlWJkliQddikr5m84dK0d7qdEyxillw2IM2rQZkb1PZElYlWUrxxrl_uG913887nkAsITeu_BTvrDWW" width="215" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Mélanger tous les ingrédients ensemble pour obtenir une crème bien lisse.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pour la décoration:</b></span></p><p style="text-align: center;"><span style="font-size: large;">100 g. d'éclat de pistaches non salées</span></p><p style="text-align: center;"><span style="font-size: large;">Quelques framboises</span></p><p style="text-align: center;"><span style="font-size: large;">sucre </span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;"><b>Preparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>On commence par préparer le levain:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Dans un saladier ajouter le lait tiède, 1 cuillère à soupe de farine, 2 cuillères à soupe de sucre vanillé et la levure fraîche émiettée.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout jusqu'a ce que la levure fonde.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir le saladier de l'essuie de vaisselle bien propre et laisser lever pendant 15 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">La préparation doit absolument monter!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">__________________</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Dans un grand saladier ajouter la farine, une pincée de sel, mélanger.</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter légèrement les 3 oeufs et 1 jaunes d'oeuf avec 1 cuillère à soupe de sucre fin, ensuite incorporer cette mousse dans le plat avec la farine.</span></p><p style="text-align: center;"><span style="font-size: large;">Une fois le levain levé, incorporer-le dans le plat avec la farine et les oeufs.</span></p><p style="text-align: center;"><span style="font-size: large;">Commencer à pétrir la pâte à la main ou avec un robot culinaire pendant 10 à 15 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite ajouter le beurre fondu avec les 2 cuillères à soupe de rhum brun.</span></p><p style="text-align: center;"><span style="font-size: large;">Pétrir à nouveau pendant 5 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir le plat de l'essuie de vaisselle très propre et laisser lever la pâte pendant 30 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Pétrir la pâte pendant quelques instants pour enlever l'air qu'elle contient.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite, former les boules de pâte entre 80g. / 100g. </span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwM7CBYf9PEK4utYLh6KVfH9trt0h3yJTRag23bWZ0vC_FJwOzv_9oANGOn0_iz1PfMnxJxWh7swqmWOV1bTAqDYFJbfi5kOAgkBKA-P7hhV_0chpwLlou_4hnTZPhPQSMjM1l5q4B4NPExwKb8lNsoPGtI3CIIakrpAVR0_Y8yjg3uOjdOG9B7Qf1lxXI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwM7CBYf9PEK4utYLh6KVfH9trt0h3yJTRag23bWZ0vC_FJwOzv_9oANGOn0_iz1PfMnxJxWh7swqmWOV1bTAqDYFJbfi5kOAgkBKA-P7hhV_0chpwLlou_4hnTZPhPQSMjM1l5q4B4NPExwKb8lNsoPGtI3CIIakrpAVR0_Y8yjg3uOjdOG9B7Qf1lxXI=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br />Déposer- les sur une planche en bois recouverte de l'essuie de vaisselle légèrement fariné.</span><p></p><p style="text-align: center;"><span style="font-size: large;">Recouvrir de l'essuie et laisser lever les boules de pâte pendant 30 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le saint doux</span></p><p style="text-align: center;"><span style="font-size: large;">( dans une moyenne marmite ou dans une friture)</span></p><p style="text-align: center;"><span style="font-size: large;">Faire un petit test avec un petit bout de pâte pour voir si la température est correcte.</span></p><p style="text-align: center;"><span style="font-size: large;">La pâte doit frémir!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipVxzjeUtYewgQPRQTt3efd7XfrbPm3kkJ-MMq3JGSqjdcx-A3XCslXIVYyDpKcCU0bK6hJVgGLegsl2__WBY4KD1Kp5v0P6GkipwhEBttynEYZjqT65Vpiz4amAnLvEPvuGakK8mJbnUn9NtQSYB7Dm6s_zAqodhEOzw2iwo5XjWlaxNufAzxcuQhF7qt" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEipVxzjeUtYewgQPRQTt3efd7XfrbPm3kkJ-MMq3JGSqjdcx-A3XCslXIVYyDpKcCU0bK6hJVgGLegsl2__WBY4KD1Kp5v0P6GkipwhEBttynEYZjqT65Vpiz4amAnLvEPvuGakK8mJbnUn9NtQSYB7Dm6s_zAqodhEOzw2iwo5XjWlaxNufAzxcuQhF7qt=w300-h400" width="300" /></a></span></div><span style="font-size: large;"><br /><div style="text-align: center;"><b>Attention, la graisse ne doit pas fumer!</b></div></span><p></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;">Plonger les 2 à 3 boules à la fois, frire pendant 3 minutes de chaque côté.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPOnrnV1HSRC7VACPUcijnrsSd12fvVkYi-x7sZkINYkjFtI22h-mw7O3vx4ohyy9uOIL867GioZiI1dWS3HSreVsUmDA_6ual2IXhuOojME6j4R0nKzZ9kamQf4LEwQfa-FTJd9QtPOyz23hsbV7RCxcotBPtrj3njcI4DKMeRW-wM6Wmby4npkpxo53C" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPOnrnV1HSRC7VACPUcijnrsSd12fvVkYi-x7sZkINYkjFtI22h-mw7O3vx4ohyy9uOIL867GioZiI1dWS3HSreVsUmDA_6ual2IXhuOojME6j4R0nKzZ9kamQf4LEwQfa-FTJd9QtPOyz23hsbV7RCxcotBPtrj3njcI4DKMeRW-wM6Wmby4npkpxo53C=w300-h400" width="300" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Apres la cuisson déposer les boules dans une assiette recouverte de papier absorbant.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf25PKH3TrBIpUnOtDBx9j_FhgcRErCLP7Bn05glmgwiicyDqa5J5S9qHhyGgAVBuc75S1qWciEFZQ2SwAKjA1-KysQaPUu0Hq7HiJBbYaO7nLXJgCofa7FhsppyNOmQgHwdhtj3OSFAA1fqC1Gc-tvtRO7JG5gqQ6asGuJe9hKecKWYuJBhi9VjZ5YW7X" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="537" data-original-width="600" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf25PKH3TrBIpUnOtDBx9j_FhgcRErCLP7Bn05glmgwiicyDqa5J5S9qHhyGgAVBuc75S1qWciEFZQ2SwAKjA1-KysQaPUu0Hq7HiJBbYaO7nLXJgCofa7FhsppyNOmQgHwdhtj3OSFAA1fqC1Gc-tvtRO7JG5gqQ6asGuJe9hKecKWYuJBhi9VjZ5YW7X=w400-h358" width="400" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Laisser refroidir, ensuite à l'aide d'une douille à pâtisseries fourrer généreusement de crème à la pistache le milieu de chaque beignets.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGAIzoqsQJ3ivR5fXphzme-ghqrwr2nq7TjzShHdwjc-WjsZlMo8fr33ze-fBj6MjUGG-4tL_zgtIB_7nH9kcKcTwV1KpNQthDRTV29pVhhuvDbu7kfTJwBALc44sMfntB_wjISMtfnbmGeEox0v14SQlJhSb2z2J3cfryx0VJdAnuKn1JPEhSVdTLF2LH" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGAIzoqsQJ3ivR5fXphzme-ghqrwr2nq7TjzShHdwjc-WjsZlMo8fr33ze-fBj6MjUGG-4tL_zgtIB_7nH9kcKcTwV1KpNQthDRTV29pVhhuvDbu7kfTJwBALc44sMfntB_wjISMtfnbmGeEox0v14SQlJhSb2z2J3cfryx0VJdAnuKn1JPEhSVdTLF2LH=w480-h640" width="480" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><p></p><p style="text-align: center;"><span style="font-size: large;">Au moment de servir, saupoudrer les beignets d'éclats de pistaches non salées, de sucre en poudre, une framboise et éventuellement de papier doré comestible.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2B2CTAntUaK77VDe5UP_zzW2mwxO63wdwlkiO8Ex5OabDKdN1VcNEBltF9E1SGLOXUaSIAyt9otFoB3bNyp10grrZRNr31QKMyDfVbzSld0R5-77cK1WmHtsnQ3qchPDTdkI6Ru7sfJX58aP44r6EION_Q5JVp9hXMhmSgZtc_bJ99Why-NWzYZ7E6WrT" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2B2CTAntUaK77VDe5UP_zzW2mwxO63wdwlkiO8Ex5OabDKdN1VcNEBltF9E1SGLOXUaSIAyt9otFoB3bNyp10grrZRNr31QKMyDfVbzSld0R5-77cK1WmHtsnQ3qchPDTdkI6Ru7sfJX58aP44r6EION_Q5JVp9hXMhmSgZtc_bJ99Why-NWzYZ7E6WrT=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement, Krystina cuisine.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRhR6EDjq_XTSLmsKTkhNLY7RidcxMO01gtShrAL0StkMm8S1uFIwBb7ApvNzcCVODLrR17BtNSdauDek0ZuMcug__EmGclOT_nDU16RFyzhk_n0emCppUNxtLAvq2n3SPis-6InzI3DBaJQEoGbnoJ4je24yiwt0xhFpIvnuGa9zPWMslQn_fb0CnqrOV" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="2042" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRhR6EDjq_XTSLmsKTkhNLY7RidcxMO01gtShrAL0StkMm8S1uFIwBb7ApvNzcCVODLrR17BtNSdauDek0ZuMcug__EmGclOT_nDU16RFyzhk_n0emCppUNxtLAvq2n3SPis-6InzI3DBaJQEoGbnoJ4je24yiwt0xhFpIvnuGa9zPWMslQn_fb0CnqrOV=w637-h640" width="637" /></a></div><br /><br /></div><br /><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Recette de Photos:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-32341118646072173812024-02-05T13:13:00.001+01:002024-02-05T13:20:51.282+01:00Boulets aux trois viandes<p style="text-align: center;"><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgV0P5zP0HiXhwTFeKxw-xED9CjPW2SyAMIA9UZjOVAq3AxoL7puGefE238Wwrvsura4ZM_qs2qXldC_YAFfITRnOB31_1gkfXUewYm5GtoBCgcmDLbgKQOyFyABmrZ469Et--si1cAb9XbHE4xnGmjt7IY7sX2YFqmyJZdyDq05vg4RC5oenbGQH2u6SJp" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="601" data-original-width="552" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgV0P5zP0HiXhwTFeKxw-xED9CjPW2SyAMIA9UZjOVAq3AxoL7puGefE238Wwrvsura4ZM_qs2qXldC_YAFfITRnOB31_1gkfXUewYm5GtoBCgcmDLbgKQOyFyABmrZ469Et--si1cAb9XbHE4xnGmjt7IY7sX2YFqmyJZdyDq05vg4RC5oenbGQH2u6SJp=w587-h640" width="587" /></a></b></span></div><span style="font-size: large;"><b><br /><br /></b></span></div><b><div style="text-align: center;"><b><span style="font-size: large;"> Boulets aux trois viandes</span></b></div></b><p></p><p style="text-align: center;"><span style="font-size: large;"> (la viande hachée de porc, de veau et filet américain nature)</span></p><p style="text-align: center;"><span style="font-size: large;">Recette réalisé avec la bière brune, 100 % liégeoise </span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsk7WkxxJIr3Qk-eBS7297Pxm5VClLB9jrzEOe5x9YgJ24kqXf2zIUYOMxZYC24LY43sGLorQqlBB_NsRraHZ05C0vxRQxTdVZNv7YWiEo-gZgR-UbdvwzF3RtMptCYC2Sc0SwQ8nBvFtzjOmwtH06y-T-dU7oWFAZ7VD0azDvjRobuMem-Uw1gAfMmvpW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="599" data-original-width="417" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsk7WkxxJIr3Qk-eBS7297Pxm5VClLB9jrzEOe5x9YgJ24kqXf2zIUYOMxZYC24LY43sGLorQqlBB_NsRraHZ05C0vxRQxTdVZNv7YWiEo-gZgR-UbdvwzF3RtMptCYC2Sc0SwQ8nBvFtzjOmwtH06y-T-dU7oWFAZ7VD0azDvjRobuMem-Uw1gAfMmvpW=w445-h640" width="445" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHaasz1kJMUiTwfrgePKMbd5Trj5Pnc8J8y66jHYA1LpW1MijkCXEAMciZ_9wIXevPtaSHjEd1wkpZTo5yxQRsOO18ASRJI7GU6pgadZBUUOz_jjfzD-0jMUxnNR-R1ooTMJu08_VSxbSUhBJQ7U2zOQtKGYWt7w_9-wfuAJ61WKrX3CEwxpRAzSgofUcP" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="540" data-original-width="596" height="362" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHaasz1kJMUiTwfrgePKMbd5Trj5Pnc8J8y66jHYA1LpW1MijkCXEAMciZ_9wIXevPtaSHjEd1wkpZTo5yxQRsOO18ASRJI7GU6pgadZBUUOz_jjfzD-0jMUxnNR-R1ooTMJu08_VSxbSUhBJQ7U2zOQtKGYWt7w_9-wfuAJ61WKrX3CEwxpRAzSgofUcP=w400-h362" width="400" /></a></div></span></div><span style="font-size: large;"><br /><div style="text-align: center;">et </div></span><p></p><p style="text-align: center;"><span style="font-size: large;">100 % </span><span style="font-size: x-large;">selon:</span></p><p style="text-align: center;"><i><span style="font-size: large;">Krystina cuisine!</span></i></p><p style="text-align: center;"><span style="font-size: large;"><i>Savoureusement,</i></span></p><p style="text-align: center;"><span style="font-size: large;"><i> Régalez-vous...</i></span></p><p style="text-align: center;"><span style="font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 10 beaux boulets</b></span></p><p style="text-align: center;"><span style="font-size: large;">1 kg 200 g de viande hachée de porc et de veau</span></p><p style="text-align: center;"><span style="font-size: large;">600 g. de filet américain nature haché</span></p><p style="text-align: center;"><span style="font-size: large;">1 échalote hachée</span></p><p style="text-align: center;"><span style="font-size: large;">6 biscottes nature</span></p><p style="text-align: center;"><span style="font-size: large;">1 verre de lait froid</span></p><p style="text-align: center;"><span style="font-size: large;">1 poignée de persil haché</span></p><p style="text-align: center;"><span style="font-size: large;">1 oeuf</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de la mayonnaise</span></p><p style="text-align: center;"><span style="font-size: large;">sel et poivre</span></p><p style="text-align: center;"><span style="font-size: large;">1 grand verre de farine </span></p><p style="text-align: center;"><span style="font-size: large;">l'huile d'olive pour la cuisson</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pour la sauce:</b></span></p><p style="text-align: center;"><span style="font-size: large;">1 bierre brune </span></p><p style="text-align: center;"><span style="font-size: large;">3 oignons finement hachés</span></p><p style="text-align: center;"><span style="font-size: large;">6 graines de baie de genièvre</span></p><p style="text-align: center;"><span style="font-size: large;">3 feuilles laurier séché</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de sirop de Liège</span></p><p style="text-align: center;"><span style="font-size: large;">100 ml. d; eau froide</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de la moutarde au miel aux graines</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de liant pour la sauce brune</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de raisin sec </span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Materiel de cuisine:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Une belle cocotte</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Preparation des boulets:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Dans un grand saladier ajouter les trois viandes, </span></p><p style="text-align: center;"><span style="font-size: large;">1 échalote finement hachée, </span></p><p style="text-align: center;"><span style="font-size: large;">1 poignée de persil finement haché, </span></p><p style="text-align: center;"><span style="font-size: large;">1 oeuf, </span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de la mayonnaise, </span></p><p style="text-align: center;"><span style="font-size: large;">les biscottes émiettées et préalablement trempées dans du lait froid, </span></p><p style="text-align: center;"><span style="font-size: large;">sel et poivre selon vos goûts.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger soigneusement le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Former des boulet et faire rouler dans la farine, ensuite déposer sur une planche de cuisine.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir un grand plat à four de papier pour cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Déposer dedans les boulets, napper-les de quelques cuillères à soupe de l'huile d'olive.</span></p><p style="text-align: center;"><span style="font-size: large;">Enfourner les boulets dans le four préchauffé à 200°C pendant 15 à 20 minutes, pas plus longtemps.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson sortir les boulets du four, </span></p><p style="text-align: center;"><span style="font-size: large;">laisser-les de côté le temps de préparer la sauce:</span></p><p style="text-align: center;"><span style="font-size: large;">Faire préchauffer une grande cocotte, ajouter de l'huile d'olive et faire revenir les oignons finement haché.</span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ensuite:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter 1 bonne cuillère à soupe de sirop de Liège, </span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de la moutarde au miel avec les graines, </span></p><p style="text-align: center;"><span style="font-size: large;">le raisin sec, </span></p><p style="text-align: center;"><span style="font-size: large;">les baies de genièvre, </span></p><p style="text-align: center;"><span style="font-size: large;">ajouter la bière brune, feuilles de laurier, saler et poivrer, </span></p><p style="text-align: center;"><span style="font-size: large;">ajouter un peu d'eau froide</span></p><p style="text-align: center;"><span style="font-size: large;">Porter le tout à ébullition, </span></p><p style="text-align: center;"><span style="font-size: large;">laisser frémir, </span></p><p style="text-align: center;"><span style="font-size: large;">diminuer la puissance de cuisson, </span></p><p style="text-align: center;"><span style="font-size: large;">laisser mijoter à feu doux pendant 10 minutes et à la fin ajouter la poudre à lier la sauce brune. </span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les boulets dans la cocotte avec la sauce, </span></p><p style="text-align: center;"><span style="font-size: large;">laisser cuire à feu tout doux pendant 15 à 20 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6C3sH2ZCZMwGFEmqJJ3nLWjJFXMCdBmT4_CZ9AJEXOd9Xy8K_1k63qY7iDJU0JxpwTv5xSvIN1RON0E1cWLijI4JbbBOC7prZbMF1tBrdb0V9n119855JQmIhRPmag9_MgIQ86STlUw2hZCJATNlAezMydQ5owDZ4IyA9L23bhjNZRlsheb4IROoqvqNP" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6C3sH2ZCZMwGFEmqJJ3nLWjJFXMCdBmT4_CZ9AJEXOd9Xy8K_1k63qY7iDJU0JxpwTv5xSvIN1RON0E1cWLijI4JbbBOC7prZbMF1tBrdb0V9n119855JQmIhRPmag9_MgIQ86STlUw2hZCJATNlAezMydQ5owDZ4IyA9L23bhjNZRlsheb4IROoqvqNP=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;"><i>Krystina cuisine</i></span></p><p style="text-align: center;"><span style="font-size: large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Recette & Photos:</b></span></p><p style="text-align: center;"><span style="font-size: large;"><i>Krystina cuisine</i></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-30894359875639364222023-10-07T11:23:00.005+02:002023-10-07T11:48:08.654+02:00Biscuits à la Cannelle & Cardamome<p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgINEBq35wF4XcXCdILpBmRAw_NVkg3qov5DmArh92pfmdEJEIXgT4R4opD4UfV1O1S7qg49Vy-WdQ_EQJpQveMwzQG80_QYDBDrrB3gALK-VXG8U_fb7jJ7Ziwc8Syif3AYXqRVggHGHBxNCQfgdUlVJt_1XK53ig_zoyx48h-8EvT1grbhCcfxxPY7LUW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="497" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgINEBq35wF4XcXCdILpBmRAw_NVkg3qov5DmArh92pfmdEJEIXgT4R4opD4UfV1O1S7qg49Vy-WdQ_EQJpQveMwzQG80_QYDBDrrB3gALK-VXG8U_fb7jJ7Ziwc8Syif3AYXqRVggHGHBxNCQfgdUlVJt_1XK53ig_zoyx48h-8EvT1grbhCcfxxPY7LUW=w531-h640" width="531" /></a></span></div><span style="font-size: x-large;"><br /><div style="text-align: center;"><b>Biscuits à la Cannelle & Cardamome</b></div></span><p></p><p style="text-align: center;"><span style="font-size: large;">Recette à réaliser au rouleau à empreinte en bois pour les biscuits.</span></p><p style="text-align: center;"><span style="font-size: large;">Pour obtenir des jolis reliefs sur les biscuits il faut absolument laisser bien refroidir la pâte au frigo avant la cuisson et surtout: </span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pas de poudre à lever ou levure dans la préparation, </b><b>c'est le secret de cette recette!</b></span></p><p style="text-align: center;"><b><span style="font-size: large;">(la poudre ou la levure font gonfler la pâte pendant la cuisson et les reliefs risquent de disparaitre, c'est serait dommage...)</span></b></p><p style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Recette pour +/- 40 biscuits</b></span></p><p style="text-align: center;"><span style="font-size: x-large;">250 g. de farine de blé</span></p><p style="text-align: center;"><span style="font-size: x-large;">125 g. de beurre en pommade</span></p><p style="text-align: center;"><span style="font-size: x-large;">100 g. de sucre en poudre</span></p><p style="text-align: center;"><span style="font-size: x-large;">1 oeuf</span></p><p style="text-align: center;"><span style="font-size: x-large;">1 cuillère à cafe de la cannelle moulu</span></p><p style="text-align: center;"><span style="font-size: x-large;">1/2 cuillère à café de cardamome moulu</span></p><p style="text-align: center;"><span style="font-size: x-large;">1 sucre vanillé</span></p><p style="text-align: center;"><span style="font-size: x-large;">1 pincée de sel</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger la farine avec le sucre en poudre et le sucre vanillé, ajouter la cannelle et cardamome, ajouter le beurre en pommade, 1 oeuf</span></p><p style="text-align: center;"><span style="font-size: large;">et la pincée de sel.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout soigneusement pour obtenir une boule de pâte bien lisse qui ne colle pas aux doigts.</span></p><p style="text-align: center;"><span style="font-size: large;">(si la pâte colle, saupoudrer la de farine)</span></p><p style="text-align: center;"><span style="font-size: large;">Emballer la pâte de film alimentaire et placer la au frigo minimum 1 heure voir une nuit.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite, couvrir un plat a four de papier pour cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 200°</span></p><p style="text-align: center;"><span style="font-size: large;">Sortir la pâte du frigo, </span></p><p style="text-align: center;"><span style="font-size: large;">fariner le plan de travail, abaisser la pâte à 5 mm. d'épaisseur au rouleau classique.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite rouler la pâte à l'aide de rouleau à motifs, découper les bords au couteau et placer les biscuits dans le plat à four et placer le plat au frigo 15 minutes.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXTY3sQ1EOp-wSfmKKr4Ae3l0kZYDS-gifzbItQeB39m1994KtkUZDBQBnVzJ9Kc4cNGGeAsBt8U0_NiJOLFYSjXPaa0zJ5d1znm6EJSUEmi5foxEcbIyQFoAkd4HdQn2t-uNB9DCPVXgDb3mb3G7pIwy78qyGOztWbMNOM5t6gpEYfETNfYKVWUwUkTf8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="450" data-original-width="600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXTY3sQ1EOp-wSfmKKr4Ae3l0kZYDS-gifzbItQeB39m1994KtkUZDBQBnVzJ9Kc4cNGGeAsBt8U0_NiJOLFYSjXPaa0zJ5d1znm6EJSUEmi5foxEcbIyQFoAkd4HdQn2t-uNB9DCPVXgDb3mb3G7pIwy78qyGOztWbMNOM5t6gpEYfETNfYKVWUwUkTf8=w640-h480" width="640" /></a></span></div><span style="font-size: x-large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Enfourner les biscuits et après 2 minutes de cuisson diminuer la température de votre four à 180°, poursuivre la cuisson pendant 8 à 10 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Apres la cuisson laisser refroidir les biscuits sur une grille.</span></p><p style="text-align: center;"><span style="font-size: large;">Vous pouvez conserver vos biscuits une semaine dans une boite hermétique.</span></p><p style="text-align: center;"><span style="font-size: large;"><b>Et Voilà!</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><b><br /></b></span></div><span style="font-size: x-large;"><b><br /><br /></b></span></div><span style="font-size: x-large;"><b><br /><br /></b></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><i>C'est une vieille recette trouvée et écrite sur une feuille très usée... recette était améliorée à la façon de Krystina cuisine...</i></span></p><p style="text-align: center;"><span style="font-size: large;">Photos:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-60303208876299179662023-09-04T10:25:00.002+02:002023-10-23T14:44:12.489+02:00Gâteau humide au chocolat<p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjW-B5MLj2Fcr1psJZjHiuiTx1B3aQgIJ-lxfcDmlHoPVdRZm80ljH9_TPgM2m-Zl4B6GroKdgBQ19E2pyeXnYwffhf0xnx_MvFOdOD31zPSaULY7ZvKDdQduDLItEBjZQeA0e21qLIIMOl6riGYYkAIVxkCP3_EYMF_Tv7im4mhIXiuxvtS8t9s27LACJ4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjW-B5MLj2Fcr1psJZjHiuiTx1B3aQgIJ-lxfcDmlHoPVdRZm80ljH9_TPgM2m-Zl4B6GroKdgBQ19E2pyeXnYwffhf0xnx_MvFOdOD31zPSaULY7ZvKDdQduDLItEBjZQeA0e21qLIIMOl6riGYYkAIVxkCP3_EYMF_Tv7im4mhIXiuxvtS8t9s27LACJ4=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;"> </span><span style="font-size: x-large;">Un gâteau au parfum et goût intense de chocolat.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Moelleux, rapide à réaliser, la recette est simple et étonnante, je dirai envoûtante, oui vraiment!</span></p><p style="text-align: center;"><span style="font-size: x-large;">Nappé de ganache qui accentue visiblement le chocolat par excellence.</span></p><p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8wzZ9Sexzyy6JL4SClK-GP-srLLZtKfvo_riKM-Yd1d1ohXWRRKbcYxJ7c8jlFYzWm93uBmy0HRJQSIMY1qeFNUpWUBpTAMXfr8IPKqEvLskKCJbx-WxVTDIg8oH5dTav8N60fW3YDgGKyA_afzdTF8z6LEcnRctV5zB67crXqHuB2kRpYWRjqQT2cr49" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8wzZ9Sexzyy6JL4SClK-GP-srLLZtKfvo_riKM-Yd1d1ohXWRRKbcYxJ7c8jlFYzWm93uBmy0HRJQSIMY1qeFNUpWUBpTAMXfr8IPKqEvLskKCJbx-WxVTDIg8oH5dTav8N60fW3YDgGKyA_afzdTF8z6LEcnRctV5zB67crXqHuB2kRpYWRjqQT2cr49=w480-h640" width="480" /></a></span></div><span style="font-size: x-large;"><br /><br /></span><p></p><p style="text-align: center;"><b><span style="font-size: x-large;">Ingrédients pour le gâteau:</span></b></p><p style="text-align: center;"><span style="font-size: large;">250 g de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">300 g de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: large;">85 g de cacao amer</span></p><p style="text-align: center;"><span style="font-size: large;">1 et 1/2 cuillère à café de bakking polder</span></p><p style="text-align: center;"><span style="font-size: large;">1 et 1/2 cuillère à café de bicarbonate alimentaire</span></p><p style="text-align: center;"><span style="font-size: large;">2 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">250 ml de lait</span></p><p style="text-align: center;"><span style="font-size: large;">125 ml de l'huile d'arachide</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe extrait de vanille</span></p><p style="text-align: center;"><span style="font-size: large;">250 ml d'eau bouillante</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><b><span style="font-size: x-large;">Ingrédients pour la ganache:</span></b></p><p style="text-align: center;"><span style="font-size: large;">100 ml. de crème 35% M.G</span></p><p style="text-align: center;"><span style="font-size: large;">200 g de chocolat au lait</span></p><p style="text-align: center;"><span style="font-size: large;">Porter à ébullition la crème, laisser la frémir quelques instants.</span></p><p style="text-align: center;"><span style="font-size: large;">Retirer du feu, ajouter les morceaux de 200 g de chocolat au lait, laisser 5 minutes et en suite mélanger le tout pour obtenir une ganache bien brillante.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser refroidir.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><b><span style="font-size: x-large;">Préparation:</span></b></p><p style="text-align: center;"><span style="font-size: large;">Graisser un moule de beurre et saupoudrer de chapelure.</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 180°C et placer le moule vide dans le four pour le préchauffer.</span></p><p style="text-align: center;"><span style="font-size: large;">Dans un grand saladier mixer tous les ingrédients ensemble sauf l'eau bouillante!</span></p><p style="text-align: center;"><span style="font-size: large;">Mixer juste le temps de mélanger les ingrédients ensemble, pas trop longtemps, à la fin incorporer l'eau bouillante, mélanger le tout avec une cuillère en bois.</span></p><p style="text-align: center;"><span style="font-size: large;">La préparation sera assez liquide, c'est normal, n'ajouter pas de farine!</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser la préparation dans un moule de 24 cm de diamètre.</span></p><p style="text-align: center;"><span style="font-size: large;">Chez moi sur les photos c'est un moule de 24 cm de large et 9 cm en hauteur.</span></p><p style="text-align: center;"><span style="font-size: large;">(Moule en aluminium, marque ERREKE.)</span></p><p style="text-align: center;"><span style="font-size: large;">Placer le moule au four et cuire pendant 35-40 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Vérifier la cuisson, en enfonçant un pic en bois au milieu de gâteau qui doit être sec au moment ou vous le retirez.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir le gâteau dans le moule, ensuite transvaser le dans une grande assiette et napper de ganache au chocolat.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDhS40NVLSNqt2E6gVCeGIfJJhoaDBloaN0X6Ypskg1FRObx613XEpzEbWzwCNqQdobJzaUidEFczfOUpHRa8XpqbphKGS4gy8Gr6BnCqMNQva-FPDEJEbldocJKxh_K8awbUB0wi7CQyKbgi_-Z5n6xZmNPa4VGOhNUwnC1ZUbRXHwOdshFPbvVddokbM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDhS40NVLSNqt2E6gVCeGIfJJhoaDBloaN0X6Ypskg1FRObx613XEpzEbWzwCNqQdobJzaUidEFczfOUpHRa8XpqbphKGS4gy8Gr6BnCqMNQva-FPDEJEbldocJKxh_K8awbUB0wi7CQyKbgi_-Z5n6xZmNPa4VGOhNUwnC1ZUbRXHwOdshFPbvVddokbM=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br />Et Voilà!</span><p></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0w_0HEDWG4MioOpyqSdHGqKT41WcY-Hzb0YWzJ1OapOnzj1Yfa71d9cIhhwNVgSv2waLrLItFXrPE_Fh0taD5wMDnkkQ4Gr2TZbc34zqrO5ZFkVws6dLuI1IRmD1mq2jgmKRx_M2WXoTl9c24nNv9viorSGYV_SywBLKadPROVCzRl-8rTLV93Vnm0Hhb" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0w_0HEDWG4MioOpyqSdHGqKT41WcY-Hzb0YWzJ1OapOnzj1Yfa71d9cIhhwNVgSv2waLrLItFXrPE_Fh0taD5wMDnkkQ4Gr2TZbc34zqrO5ZFkVws6dLuI1IRmD1mq2jgmKRx_M2WXoTl9c24nNv9viorSGYV_SywBLKadPROVCzRl-8rTLV93Vnm0Hhb=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Savoureusement Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;">Recette: </span></p><p style="text-align: center;"><span style="font-size: large;">Blog Bajaderka</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-68441216499516493822023-06-08T10:53:00.000+02:002023-06-08T10:53:08.247+02:00Cupcakes aux fraises<p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEheQHCL8jwRB5zafElQoDqzKFgm6q-nN9bK1HoEQPX7RG4umHLnFccOEKa0x0hSXD9K_5f8wXxvnrg9XPSoxK_lfgR5Iq0RyYGMVuSsaf6pLPFjQqMeD8xfPTceXHKwkAzciOu7spiddwoiA5G0tPyF4AyFEDKs5Puna9ZCWG38BGKaS3kHH5c4rzNUeA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="526" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEheQHCL8jwRB5zafElQoDqzKFgm6q-nN9bK1HoEQPX7RG4umHLnFccOEKa0x0hSXD9K_5f8wXxvnrg9XPSoxK_lfgR5Iq0RyYGMVuSsaf6pLPFjQqMeD8xfPTceXHKwkAzciOu7spiddwoiA5G0tPyF4AyFEDKs5Puna9ZCWG38BGKaS3kHH5c4rzNUeA=w560-h640" width="560" /></a></span></div><span style="font-size: x-large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Cupcakes aux fraises</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 12 délicieux cupcakes</b></span></p><p style="text-align: center;"><span style="font-size: large;">250 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">80 g. de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: large;">2 sucres vanillés</span></p><p style="text-align: center;"><span style="font-size: large;">125 g. de beurre en pommade</span></p><p style="text-align: center;"><span style="font-size: large;">100 ml. de lait</span></p><p style="text-align: center;"><span style="font-size: large;">2 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de poudre chimique</span></p><p style="text-align: center;"><span style="font-size: large;">200 g. des fraises en petits morceaux (une poignée)</span></p><p style="text-align: center;"><span style="font-size: large;"><b>En supplément:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Sucre en poudre pour la décoration!</span></p><p style="text-align: center;"><span style="font-size: large;">12 cupcakes en papier</span></p><p style="text-align: center;"><span style="font-size: large;">Un moule à cupcakes</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter les deux sucres avec le beurre.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite, ajouter les oeufs un par un, </span></p><p style="text-align: center;"><span style="font-size: large;">fouetter juste le temps de mélanger les ingrédients ensemble.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter le lait, la farine et la poudre chimique, </span></p><p style="text-align: center;"><span style="font-size: large;">mélanger le tout rapidement,</span></p><p style="text-align: center;"><span style="font-size: large;"> à la fin incorporer les fraises en morceaux et mélanger délicatement.</span></p><p style="text-align: center;"><span style="font-size: large;">Remplir de pâte les papillotes en papier, enfourner dans un four préchauffé à175°C pendant +/- 20 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCO0yp9lANlTbYFiUg2JcgawgNVJCcHZeh8U48y0VWoHxJo6d64flHK5u9xbf3l_21Mn7c-iJofStFYY8grKfkQ2i5x_1o7zVVBBokBdBQvH5g5zMTMEHFD_04mNDBsbedKk0wH9boCGJmwGfePD7M-zzzlcuVYb6REwf5Kee8nyQxXwxMhMa717LBKA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCO0yp9lANlTbYFiUg2JcgawgNVJCcHZeh8U48y0VWoHxJo6d64flHK5u9xbf3l_21Mn7c-iJofStFYY8grKfkQ2i5x_1o7zVVBBokBdBQvH5g5zMTMEHFD_04mNDBsbedKk0wH9boCGJmwGfePD7M-zzzlcuVYb6REwf5Kee8nyQxXwxMhMa717LBKA=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyEdu7PxigEFK18UNihch45GCRHxDWQxRFeACK1BhO3Z77cRHR5nKZ-0vudXAh3KNQksXI86yuSOOtiBzqSfKLjSUPCKBFJLd1Sz1hZM2Lj5gO0RsDmfARue7jpeAowaichtXQiDKP-pAIsJidRs0LAzveqE5VvUwlLBv7_HpfR3h0mtxckQidcZPfXQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyEdu7PxigEFK18UNihch45GCRHxDWQxRFeACK1BhO3Z77cRHR5nKZ-0vudXAh3KNQksXI86yuSOOtiBzqSfKLjSUPCKBFJLd1Sz1hZM2Lj5gO0RsDmfARue7jpeAowaichtXQiDKP-pAIsJidRs0LAzveqE5VvUwlLBv7_HpfR3h0mtxckQidcZPfXQ=w480-h640" width="480" /></a></div><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir le cupcakes et saupoudrer de sucre en poudre.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhL2yNgzJR3PuPUU09GZ4zUA9gz-fx2OcE4Tqr0C-80_cNh94ylG5MCSf2_gYVoAAGTo0j3aBVllRhfjGGtFN4k6hc3OSgC9exxW7eb8bH22-jPw1gYaPmVniVRVisM1rvnPtn4FO7cJZ7BBqCkb_5r-q3O3xFdyplSnH0Z162WwEnJZQIgPn-nDps0ag" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="571" data-original-width="600" height="610" src="https://blogger.googleusercontent.com/img/a/AVvXsEhL2yNgzJR3PuPUU09GZ4zUA9gz-fx2OcE4Tqr0C-80_cNh94ylG5MCSf2_gYVoAAGTo0j3aBVllRhfjGGtFN4k6hc3OSgC9exxW7eb8bH22-jPw1gYaPmVniVRVisM1rvnPtn4FO7cJZ7BBqCkb_5r-q3O3xFdyplSnH0Z162WwEnJZQIgPn-nDps0ag=w640-h610" width="640" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement </span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyqVZvHaKs2cpgFYMwbNcIi4rQWN0_4LyzB4MTKQUAqQr3gHcU29vyf7jTAje43IMCXcEDh8hYqVbmtGWpBC--HkO1A5kgGKH5i7gBMeCT0-XGbQZhXxjtVUVZcz6ec-ilyVseO0x7428pjjtGW7knj9wR-VlQoPfyP3siGa8O5a5xg6j-fhXslXGT4g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="450" data-original-width="600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyqVZvHaKs2cpgFYMwbNcIi4rQWN0_4LyzB4MTKQUAqQr3gHcU29vyf7jTAje43IMCXcEDh8hYqVbmtGWpBC--HkO1A5kgGKH5i7gBMeCT0-XGbQZhXxjtVUVZcz6ec-ilyVseO0x7428pjjtGW7knj9wR-VlQoPfyP3siGa8O5a5xg6j-fhXslXGT4g=w640-h480" width="640" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Photos&Recette</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-545581453105860012023-05-16T15:14:00.002+02:002023-05-16T15:17:37.438+02:00Petits cakes aux framboises<p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><br /></span></div><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrhfzFLcE851--K3MfrfdH4jVbsdcRstF8-7cktqKG4P9vGuSi85RKYoVWDX21oUFiHWdcxUTnC3yRTD91mJVZx1l8q7KcR0RyBySyZpDfy-H9BwnRm_Tl3zHuVNOyDiHAtWxHk0h2bfBGsS_VIG2UvRmjN6fzJkwqyBGEnktfowHzYOcvsqV976rgyg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrhfzFLcE851--K3MfrfdH4jVbsdcRstF8-7cktqKG4P9vGuSi85RKYoVWDX21oUFiHWdcxUTnC3yRTD91mJVZx1l8q7KcR0RyBySyZpDfy-H9BwnRm_Tl3zHuVNOyDiHAtWxHk0h2bfBGsS_VIG2UvRmjN6fzJkwqyBGEnktfowHzYOcvsqV976rgyg=w480-h640" width="480" /></a></div><br /> Petits cakes aux framboises</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbznpF1h_yTIl519EgiltrPl-uQvU_x2BYxVmL1MV2dg9E9JPayefX3bMg3jjlF9zHlP8pw51D6oMn7jR2Q-m3qITs8HU7u2DXZXe3FCCN3_wQcCAvUEBtkfR4jAYNr0REE5zxGJLXExngQ6AGr6wgR4OZXnpUQcLShQQtpICLuLqekdaef6bpCi0okQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbznpF1h_yTIl519EgiltrPl-uQvU_x2BYxVmL1MV2dg9E9JPayefX3bMg3jjlF9zHlP8pw51D6oMn7jR2Q-m3qITs8HU7u2DXZXe3FCCN3_wQcCAvUEBtkfR4jAYNr0REE5zxGJLXExngQ6AGr6wgR4OZXnpUQcLShQQtpICLuLqekdaef6bpCi0okQ=w480-h640" width="480" /></a></div><br /><span style="font-size: large;">Pour le goûter ou pouce café, c'est parfait!</span></span></div><p style="text-align: center;"><span style="font-size: large;">J'ai utilisé des petits moules rond (10 cm. de diamètre) avec un joli motif dans le fond.</span></p><p style="text-align: center;"><span style="font-size: large;">Le résultat est garanti!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: xx-large;">Ingrédients</span></p><p style="text-align: center;"><span style="font-size: large;">120 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">2 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">100 g. de sucre semoule</span></p><p style="text-align: center;"><span style="font-size: large;">100 g. de beurre en pommade</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de fleur d'oranger</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de bakking powder (la poudre à lever la pâte)</span></p><p style="text-align: center;"><span style="font-size: large;">1 sucre vanillé</span></p><p style="text-align: center;"><span style="font-size: large;">20 framboises</span></p><p style="text-align: center;"><span style="font-size: large;">1 pincée de sel</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Préparation</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 180°C</span></p><p style="text-align: center;"><span style="font-size: large;">Beurrer et fariner les petits moules.</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter le beurre en pommade avec le sucre semoule, sucre vanillé, les oeufs et la fleur d'oranger pour obtenir une belle mousse blanche.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter la farine, la pincée de sel et la poudre à lever la pâte.</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser la pâte dans les petits moules, garnir de framboises et enfourner pendant 25 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh33nksGGS82gZUxzWDQbvxfTi99uYTDiNJYfOSfH-iYSlKnH6pvGwhfioPdwb2-W9g0Lxa3dGibdzvAQEPhK-QA9t9B3OYa-R3gqbohc1oXj3PxDD8lkgwlWUE5eIQUvKkwZFZ0YQHyU1Yzh_7ib7HEjd6VLY9b_kAjeced9e3uMjT4s0rnAZtXydc5Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh33nksGGS82gZUxzWDQbvxfTi99uYTDiNJYfOSfH-iYSlKnH6pvGwhfioPdwb2-W9g0Lxa3dGibdzvAQEPhK-QA9t9B3OYa-R3gqbohc1oXj3PxDD8lkgwlWUE5eIQUvKkwZFZ0YQHyU1Yzh_7ib7HEjd6VLY9b_kAjeced9e3uMjT4s0rnAZtXydc5Q=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /></span><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir les petits cakes sur une grille de cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjX_x6nnkz7EsMxybjMylGH8hs-Fo4q1f0PCGqsw8u7klSbANF2KBg84Jl0ihTtImn5QWbyZKyQiYiidBO-1uYpvfmOJNtY3DTDOb9D-jq4lJdWGn6TbwyWksD-o6C75JbShcADDHNzT10z5rGSkwv9SOqam5nqc-o28JPpjwgvkv0Pa0n0k5YKB6pNQA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjX_x6nnkz7EsMxybjMylGH8hs-Fo4q1f0PCGqsw8u7klSbANF2KBg84Jl0ihTtImn5QWbyZKyQiYiidBO-1uYpvfmOJNtY3DTDOb9D-jq4lJdWGn6TbwyWksD-o6C75JbShcADDHNzT10z5rGSkwv9SOqam5nqc-o28JPpjwgvkv0Pa0n0k5YKB6pNQA=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /></span><p style="text-align: center;"><span style="font-size: large;">Saupoudrer éventuellement de sucre impalpable.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir en portions.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcXlKekvfVVWSyve-L7WFb6l-vQlMrYInU_6UnNLSALqBJVe6L89vxJIgSiImn2tporWE_boFD8SAvc48LaP9iWKezZ9nBzoc0c0FfMjhtSVjGsr40gIR-yvWXGtIAtDZJT3ROHNDhrxBYa5iejpFgRhLyG84ibHW69oTj3va_oOmfALAnQr6DY1eIEw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcXlKekvfVVWSyve-L7WFb6l-vQlMrYInU_6UnNLSALqBJVe6L89vxJIgSiImn2tporWE_boFD8SAvc48LaP9iWKezZ9nBzoc0c0FfMjhtSVjGsr40gIR-yvWXGtIAtDZJT3ROHNDhrxBYa5iejpFgRhLyG84ibHW69oTj3va_oOmfALAnQr6DY1eIEw=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: x-large;">Savoureusement</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos et Recette</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-74227195146218471732023-05-11T08:21:00.003+02:002023-05-11T08:27:13.321+02:00Gaufres en coeur de Krystina cuisine<p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg95ul68mO9uh42bvyf623dDSPKtwsSygM8lX5ojAn2MoY_G8yk4kpMjZqTnCsveDR5oCh3JbumGHL5TtG6xgjbQTSh2nrhwk_cJy_kILjyDCllKAgi0x4y1fatYNQles4u13Pm0plMLic1EqjuGn8WgMBbInGxHdtQIuXG5nLwIEAoeSfVyVmlRC5wDA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg95ul68mO9uh42bvyf623dDSPKtwsSygM8lX5ojAn2MoY_G8yk4kpMjZqTnCsveDR5oCh3JbumGHL5TtG6xgjbQTSh2nrhwk_cJy_kILjyDCllKAgi0x4y1fatYNQles4u13Pm0plMLic1EqjuGn8WgMBbInGxHdtQIuXG5nLwIEAoeSfVyVmlRC5wDA=w480-h640" width="480" /></a></span></div><span style="font-size: x-large;"><br /><br /></span></div><span style="font-size: x-large;"><div style="text-align: center;"> Gaufres en coeur de Krystina cuisine</div></span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: x-large;">Ingrédients</span></p><p style="text-align: center;"><span style="font-size: large;">300 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: large;">3 sucres vanillés (3 petits sachets de 10 g.)</span></p><p style="text-align: center;"><span style="font-size: large;">3 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de beurre fondu</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de bakking powder </span></p><p style="text-align: center;"><span style="font-size: large;">(la poudre chimique à lever la pâte)</span></p><p style="text-align: center;"><span style="font-size: large;">200 ml. de lait froid</span></p><p style="text-align: center;"><span style="font-size: large;">1 pincée de sel</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: x-large;">Préparation</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger la farine avec bakking powder, le sucre cristal et le sucre vanillé.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les oeufs légèrement fouettés, mélanger.</span></p><p style="text-align: center;"><span style="font-size: large;">Incorporer dans la préparation le lait peu à peu, fouetter le tout au fouet culinaire pour éviter la formation des grumeaux!</span></p><p style="text-align: center;"><span style="font-size: large;">Pour finir ajouter le beurre fondu avec la pincée de sel, mélanger le tout très soigneusement.</span></p><p style="text-align: center;"><span style="font-size: large;">Placer la pâte au frigo 1 heure avant la cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le gaufrier en coeur, prélever un peu de pâte, juste pour couvrir la plaque de gaufrier.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxL8kJY3hAJ4Vm2PpxvAaOdnJ0WP6-rRDGFOHllwWdwiAKUPKYdn955XHbHGmiihlyuEqIc9I7Hns-muAS9uKM7Zq9LA7ZB0aWDt4RzR4ZZpZr0uSx5XRaRwmTpQfwxRwZJ9JPaZ9x-d44OlieuyoHJvwOp44p8tiipReYSGBSz8eq-nK1MJ7PF9BeQw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxL8kJY3hAJ4Vm2PpxvAaOdnJ0WP6-rRDGFOHllwWdwiAKUPKYdn955XHbHGmiihlyuEqIc9I7Hns-muAS9uKM7Zq9LA7ZB0aWDt4RzR4ZZpZr0uSx5XRaRwmTpQfwxRwZJ9JPaZ9x-d44OlieuyoHJvwOp44p8tiipReYSGBSz8eq-nK1MJ7PF9BeQw=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Laisser cuire 3 à 4 minutes, ensuite ôter les gaufres du gaufrier à l'aide de deux bâtonnets en bois pointus.</span></p><p style="text-align: center;"><span style="font-size: large;">Déposer les gaufres sur une grille culinaire, laisser refroidir.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir aussitôt, saupoudrer de sucre en poudre ou napper de chocolat fondu ou de confiture.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0vcy2iV89Ds7TdeVccqU4GiMbUEXGWPC7W0kS560fnDJ__5k-gMSmCMmBiTsfMOOVC1VRCPfsLxmXP6mMmqwFkTZFF5Tx4WRa-leQiqxn6FjsKMPy4yOC71m70zzfowRc_hDNILHbbstjwFykrfdIjzLRv-HHoYIhBaJEcSRE2ILn2PbNKE37GhFbpA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0vcy2iV89Ds7TdeVccqU4GiMbUEXGWPC7W0kS560fnDJ__5k-gMSmCMmBiTsfMOOVC1VRCPfsLxmXP6mMmqwFkTZFF5Tx4WRa-leQiqxn6FjsKMPy4yOC71m70zzfowRc_hDNILHbbstjwFykrfdIjzLRv-HHoYIhBaJEcSRE2ILn2PbNKE37GhFbpA=w480-h640" width="480" /></a></div><br /><br /><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos et Recette</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-82288356074199988272023-05-10T18:51:00.002+02:002023-05-11T07:34:40.294+02:00Tajine de gigot d'agneau aux légumes<p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWHbGkmvQmNonebedx6rR0r-WRZukCYIRuW8mFc4JWj2XNRToMrhBLMRpngnZwSdFScdwwQnfJsxQ7tj_bw7WmIPfKF_T_cznKAPihSHe2NibADg-62lzHWajgCHCcdxMCMP-TvehNMpOpW-y_7Glnmr4cq_BTYmVQT-1A7RhWajxCNvMu9QPpeRvtDw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWHbGkmvQmNonebedx6rR0r-WRZukCYIRuW8mFc4JWj2XNRToMrhBLMRpngnZwSdFScdwwQnfJsxQ7tj_bw7WmIPfKF_T_cznKAPihSHe2NibADg-62lzHWajgCHCcdxMCMP-TvehNMpOpW-y_7Glnmr4cq_BTYmVQT-1A7RhWajxCNvMu9QPpeRvtDw=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;"> </span><span style="font-size: x-large;">Tajine de gigot d'agneau aux légumes</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrp2asJNrkzKNkHcX5tUroovrz2-cK0vsy9FqTdgp_VrEjyGQvi8hyufhgNMeMwJb3IE9zSHNvUxU0-gQkNvcCyWyzqRibeyIJJqSBoP7l1WMzIBN_itCtIG4efEY5ifGyo4SNyeNPv3wr9P4_gXc3hq2jbkXi5jhfJHvRF8gp9SotnJ4V7JkZsOdBqA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrp2asJNrkzKNkHcX5tUroovrz2-cK0vsy9FqTdgp_VrEjyGQvi8hyufhgNMeMwJb3IE9zSHNvUxU0-gQkNvcCyWyzqRibeyIJJqSBoP7l1WMzIBN_itCtIG4efEY5ifGyo4SNyeNPv3wr9P4_gXc3hq2jbkXi5jhfJHvRF8gp9SotnJ4V7JkZsOdBqA=w480-h640" width="480" /></a></span></div><span><div style="font-size: x-large; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: x-large;">Une recette facile à réaliser selon Krystina cuisine!</span></div><div style="text-align: center;"><span style="font-size: x-large;">Il vous suffit un peu de patience car le plat se mijote à petit feu.</span></div><div style="text-align: center;"><span style="font-size: x-large;">Après la cuisson la viande est tendre et les légumes sont fondants.</span></div><div style="text-align: center;"><span style="font-size: x-large;">Le parfum de coriandre fraîche accentue délicieusement ce plat.</span></div><div style="text-align: center;"><br /></div></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Ingrédients pour 4 personnes:</span></p><p style="text-align: center;"><span style="font-size: large;">1 kg. de gigot d'agneau désossé</span></p><p style="text-align: center;"><span style="font-size: large;">4 carottes </span></p><p style="text-align: center;"><span style="font-size: large;">2 gros panais</span></p><p style="text-align: center;"><span style="font-size: large;">2 patates douces</span></p><p style="text-align: center;"><span style="font-size: large;">100 g. de mange tout</span></p><p style="text-align: center;"><span style="font-size: large;">2 pommes de terre</span></p><p style="text-align: center;"><span style="font-size: large;">2 gros oignons</span></p><p style="text-align: center;"><span style="font-size: large;">2 grosses tomates </span></p><p style="text-align: center;"><span style="font-size: large;">250 g. de pois chiches en conserve</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de Ras El Hanout</span></p><p style="text-align: center;"><span style="font-size: large;">1 étoile de badiane anis</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe de l'huile d'olive</span></p><p style="text-align: center;"><span style="font-size: large;">4 brins de coriandre fraîche</span></p><p style="text-align: center;"><span style="font-size: large;">sel et poivre</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Préparation:</span></p><p style="text-align: center;"><span style="font-size: large;">Laver et éplucher tous les légumes.</span></p><p style="text-align: center;"><span style="font-size: large;">Couper tous les légumes en gros morceaux.</span></p><p style="text-align: center;"><span style="font-size: large;">Couper en morceaux le gigot d'agneau.</span></p><p style="text-align: center;"><span style="font-size: large;">Faire chauffer l'huile d'olive dans un tajine, ajouter la viande, faire revenir la viande pendant 10 minutes, saupoudrer d'une cuillère à soupe de Ras El Hanout, saler et poivrer, ajouter 250 ml. d'eau, couvrir et laisser mijoter +/- 30 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite ajouter les légumes, saler et poivrer ajouter le reste des épices, verser 200 ml. d'eau, couvrir, déposer au milieu l'étoile badiane anis et laisser cuire à feu doux pendant 1 heure jusqu'à ce que les légumes et la viande soient bien tendre!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmds6fLLB4UxWdKGWGVGaozs-zd8CQLg96DUvkLBClqwnWwRbXKWAusRsmRsUBahxByI_32-VJsXIOcCPKQmZlcCNDy-at142_j5dAvXeYW1d7ntrH6LdiksAY9Y7037y_sWw8VDisoa5y1Fw11tBngqJuw7cw6qGHGbudRIog-xjR-8pZgGkrlXIQMA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmds6fLLB4UxWdKGWGVGaozs-zd8CQLg96DUvkLBClqwnWwRbXKWAusRsmRsUBahxByI_32-VJsXIOcCPKQmZlcCNDy-at142_j5dAvXeYW1d7ntrH6LdiksAY9Y7037y_sWw8VDisoa5y1Fw11tBngqJuw7cw6qGHGbudRIog-xjR-8pZgGkrlXIQMA=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Vérifier la cuisson de temps à autre.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHI6tujLRobt0Bdfuup8SACBrayYMkMgjikBLuDspsJTeR7xBxTUbLECQPxv8vceBthAa9zlDHF0zA4ZVO_MFxCjt8ByTT2IqSOf8l3SpN-U53uXHKAUQ2bApW7xdDdTj2deQFzL3SofYOy0IxPoLFGnTTm2ucqFrctgPvqPdAWEs0MaOs65P4OGNsnQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHI6tujLRobt0Bdfuup8SACBrayYMkMgjikBLuDspsJTeR7xBxTUbLECQPxv8vceBthAa9zlDHF0zA4ZVO_MFxCjt8ByTT2IqSOf8l3SpN-U53uXHKAUQ2bApW7xdDdTj2deQFzL3SofYOy0IxPoLFGnTTm2ucqFrctgPvqPdAWEs0MaOs65P4OGNsnQ=w480-h640" width="480" /><div class="separator" style="clear: both; text-align: center;"><br /></div></a></span></div><p></p><p style="text-align: center;"><span style="font-size: large;">Ajouter la coriandre ciselés, servir dans les assiettes creuses.</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr4vesl5Y7bGZ5TVgKq834enaDdl8Kf6eB-514Wyym_7-4Pg6TpDACE8F1UOo0SgGCTXUYZOlKmm-3xqAdLfElrH8GKX5uBosPCpYs0U9RJdJuaInfr3aWcXcN5ObDXj_Aw-ATV62E_-wEWCekQoVtrtWL2uhPGZ0xltnc1o8puYfZ3rwVCO4sWSy9pA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr4vesl5Y7bGZ5TVgKq834enaDdl8Kf6eB-514Wyym_7-4Pg6TpDACE8F1UOo0SgGCTXUYZOlKmm-3xqAdLfElrH8GKX5uBosPCpYs0U9RJdJuaInfr3aWcXcN5ObDXj_Aw-ATV62E_-wEWCekQoVtrtWL2uhPGZ0xltnc1o8puYfZ3rwVCO4sWSy9pA=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos & Recette</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-35777658202281677762023-04-25T16:48:00.003+02:002023-04-25T16:59:38.430+02:00Tataki de pavé de thon <p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6f320qDgv7AW7lW_UR_NVoBiYO5zGadBTB9KXHEXLZVPapGW_0osbnsvrvix4Qpf0QcoLYWoORe5nNj_6D6bU5joaGsXimPOIuhBfRmTvVfwQC_TqppUYGbRie8EQJk_RU0r6B4uxWpX_Is3oTYJg_UCIXBpxTu6ja2zxuVRIHdWvNnc6uWOeyRY6ZA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="589" data-original-width="552" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6f320qDgv7AW7lW_UR_NVoBiYO5zGadBTB9KXHEXLZVPapGW_0osbnsvrvix4Qpf0QcoLYWoORe5nNj_6D6bU5joaGsXimPOIuhBfRmTvVfwQC_TqppUYGbRie8EQJk_RU0r6B4uxWpX_Is3oTYJg_UCIXBpxTu6ja2zxuVRIHdWvNnc6uWOeyRY6ZA=w600-h640" width="600" /></a></span></div><span style="font-size: x-large;"><br /> Tataki de pavé de thon.</span></div><p></p><p style="text-align: center;"><span style="font-size: x-large;">Recette ultra simple pour un mega résultat au goût sublime!</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;"><b>Recette pour 2 portions:</b></span></p><p style="text-align: center;"><span style="font-size: large;">2 pavés de thon +/- 120g. la portion</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères a soupe de sauce de soja</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères à soupe de sauce sweet chili</span></p><p style="text-align: center;"><span style="font-size: large;">Le jus de 1/2 citron vert</span></p><p style="text-align: center;"><span style="font-size: large;">1 blanc d'oeuf</span></p><p style="text-align: center;"><span style="font-size: large;">graines de sésame doré et noir</span></p><p style="text-align: center;"><span style="font-size: large;">coriandre fraiche à volonté (selon vos gout)</span></p><p style="text-align: center;"><span style="font-size: large;">l'huile de sésame pour la cuisson</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Faire badigeonner les pavés de thon dans le blanc d'oeuf légèrement battu.</span></p><p style="text-align: center;"><span style="font-size: large;">Enrober de graines de sésame.</span></p><p style="text-align: center;"><span style="font-size: large;">Cuire les pavés de thon 20 secondes de chaque côté dans une poêle préalablement préchauffé dans un filet de 'huile de sésame.</span></p><p style="text-align: center;"><span style="font-size: large;">Retirer du feu, trancher des fines lamelles.</span></p><p style="text-align: center;"><span style="font-size: large;">Napper de sauce à base de sauce de soja, sauce sweet chili mélangés ensemble avec le jus de citron vert et la coriandre fraiche ciselé.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser mariner 30 minutes à température ambiante.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir aussitôt!</span></p><p style="text-align: center;"><span style="font-size: large;">Vous pouvez accompagner les pavés de thon de petites asperges verte et riz de Camargue.</span></p><p style="text-align: center;"><span style="font-size: large;">Et voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4UG0wnEHH4-p4Jbs3-NWSEdjArSP3JxKcktp1hwkJlINr5wn6zjyJ98tp84t1XCKTdjeWyairiUdOD4YBAVO8_W9F1DSVpLFGWhMLAZ0073WhJ_-l4r5XlwbWNW2TWJKxkVeCbbO3I0_i5o72gl-jtY5B-9q7CvcO4JQdz6pGgOtp-NwM_CcTnkYTKQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4UG0wnEHH4-p4Jbs3-NWSEdjArSP3JxKcktp1hwkJlINr5wn6zjyJ98tp84t1XCKTdjeWyairiUdOD4YBAVO8_W9F1DSVpLFGWhMLAZ0073WhJ_-l4r5XlwbWNW2TWJKxkVeCbbO3I0_i5o72gl-jtY5B-9q7CvcO4JQdz6pGgOtp-NwM_CcTnkYTKQ=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span></div><span style="font-size: large;"><br />Savoureusement:</span></div><p></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: large;">Photos:</span><p></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p><span style="font-size: large;"><br /></span></p><p><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-67252205099215431162023-04-25T10:21:00.002+02:002023-04-25T10:21:50.253+02:00Gâteau aux fruits de la passion<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisX1LIUA5Z9Tf9kN5X6OxVRtFaVbdYwbcdD7Bk4ORFYXR0TQ-O9QxsKelerwbykcayZs7WuLUWYRL4HTva5HRRFkOd_1bI_2ZI8aB6pBTBVACxwW2ptOwud8lNosQSDEJkK_B3CEiA0sGyaDGwSAEeHF47e0VowtVZJoPzKYfPX_nWQ8iEgwrBirEXIA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3599" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEisX1LIUA5Z9Tf9kN5X6OxVRtFaVbdYwbcdD7Bk4ORFYXR0TQ-O9QxsKelerwbykcayZs7WuLUWYRL4HTva5HRRFkOd_1bI_2ZI8aB6pBTBVACxwW2ptOwud8lNosQSDEJkK_B3CEiA0sGyaDGwSAEeHF47e0VowtVZJoPzKYfPX_nWQ8iEgwrBirEXIA=w539-h640" width="539" /></a></div><br /><br /><p></p><p style="text-align: center;"> <span style="font-size: x-large;">Délicieux gâteau aux fruits de la passion, tellement frais moelleux, et léger...</span></p><p style="text-align: center;"><span style="font-size: x-large;">Les graines de fruit de la passion explosent dans le palais, pur bonheur!</span></p><p style="text-align: center;"><span style="font-size: x-large;">...à réaliser absolument!</span></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients:</b></span></p><p style="text-align: center;"><span style="font-size: large;">300 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">4 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">150 ml. de l'huile de tournesol</span></p><p style="text-align: center;"><span style="font-size: large;">150 g. de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: large;">200 ml. de crème liquide 20% M.G</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de sucre vanillé (5 petits saches de 10g.)</span></p><p style="text-align: center;"><span style="font-size: large;">6 fruits de la passion (la pulpe)</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de la noix de coco râpé</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe d'arôme de vanille</span></p><p style="text-align: center;"><span style="font-size: large;">10g. de poudre chimique à lever la pâte</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitkxWnRPUyfs7limrB0eEpoliHOQNZzVemTXhGp1hujz21daK_EbEQIqdlxCQ0ayQaCsYcMPCTcrrdoqcP8T92FQsoKRQrPaij7VgbUquI0QmiJqepzH7zpjzOwqMMgoxFEXMdKyt9Oi7gKLeO2LkgMVTtBC69uQS6y1xFPxHnbS7wG4_unVNYs6DyCg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1992" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEitkxWnRPUyfs7limrB0eEpoliHOQNZzVemTXhGp1hujz21daK_EbEQIqdlxCQ0ayQaCsYcMPCTcrrdoqcP8T92FQsoKRQrPaij7VgbUquI0QmiJqepzH7zpjzOwqMMgoxFEXMdKyt9Oi7gKLeO2LkgMVTtBC69uQS6y1xFPxHnbS7wG4_unVNYs6DyCg=w621-h640" width="621" /></a></span></div><span style="font-size: large;"><br /><b>(ce moule est une pur merveille pour la réalisation de ce gâteau)</b></span><p></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Preparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Dans un cul de poule placer les oeufs, le sucre cristal, le sucre vanillé, l'huile, la crème, et l'arôme de vanille.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout au fouet, <b>sans le robot culinaire!</b></span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter la pulpe de fruits de la passion, la farine avec la poudre chimique à lever la pâte et la noix de coco râpé.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout à nouveau au fouet, juste le temps de mélanger tous les ingrédients, pas plus longtemps.</span></p><p style="text-align: center;"><span style="font-size: large;">Graisser le moule à gâteau, transvaser la pâte dans le moule.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6voCN0FAT4pjAX4knmJu6QvMLZBNGWsjTbCcjqly8POMt5H1jWCENGYkobS21lvlSB_abeNn5sAN8azu3yq1G7V0YdS_-S-BZeSP0-LQmS0O-lpyHfvnFg08SDb7lIctmD-kJS_2olG5LIe3zI7urY5O8uZkrZL-QzOQ-m4l2zazAFog3IzKgmVfr_g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="600" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6voCN0FAT4pjAX4knmJu6QvMLZBNGWsjTbCcjqly8POMt5H1jWCENGYkobS21lvlSB_abeNn5sAN8azu3yq1G7V0YdS_-S-BZeSP0-LQmS0O-lpyHfvnFg08SDb7lIctmD-kJS_2olG5LIe3zI7urY5O8uZkrZL-QzOQ-m4l2zazAFog3IzKgmVfr_g=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Enfourner à 170° dans un four préalablement préchauffé pendant 40 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir un peu le gâteau dans le moule et en suite vous pouvez le démouler.</span></p><p style="text-align: center;"><span style="font-size: large;">Saupoudrer de sucre en poudre, décorer selon vos envies.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtXm8Dey2uI1qyF2y6JvusGD5HLRg4MOD6SAKHYW0s2ABCa1ri3ghATilxxmNLZn9Lq2sV7jRMtUY-S7Zsbp_qFO70bKqunm7VGjEIhJ3v7oP0LvjhCeHEfCCasUjcqjRn-IgqsYG4zJrOKAjUHy-A94I-vyO7QRhzh4Zi7xKMd-jDHvbzijYmAPLxYQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtXm8Dey2uI1qyF2y6JvusGD5HLRg4MOD6SAKHYW0s2ABCa1ri3ghATilxxmNLZn9Lq2sV7jRMtUY-S7Zsbp_qFO70bKqunm7VGjEIhJ3v7oP0LvjhCeHEfCCasUjcqjRn-IgqsYG4zJrOKAjUHy-A94I-vyO7QRhzh4Zi7xKMd-jDHvbzijYmAPLxYQ=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos et Recette:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-24826185771188811032023-04-25T09:21:00.001+02:002023-04-25T09:26:51.361+02:00Demi Oeufs aux Crevettes Grises <p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9QTiGlB4xp1QhcEOMJspOEZDrfUTyMweZsLkrj3oGRJY0R0ATOqjAtzteQV9o8YUeaxSnKqBIGWCxqLbulcGj-B1M7vubGcE89NRcnYwlm9a-4k_jielWKBGbCWeGVCOnDlJvKxn5Xg51lZyhuEmWeYGIrx9ULSO4gxHNq2CJjB2FXyXhscvXirlLIQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9QTiGlB4xp1QhcEOMJspOEZDrfUTyMweZsLkrj3oGRJY0R0ATOqjAtzteQV9o8YUeaxSnKqBIGWCxqLbulcGj-B1M7vubGcE89NRcnYwlm9a-4k_jielWKBGbCWeGVCOnDlJvKxn5Xg51lZyhuEmWeYGIrx9ULSO4gxHNq2CJjB2FXyXhscvXirlLIQ=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Demi oeufs cuit dur aux crevettes grises sur un nid de salade verte, nappés de sauce à la moutarde et mayonnaise.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Une petite entrée typiquement printanière!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Recette pour une petite entré pour 6 personnes:</b></span></p><p style="text-align: center;"><span style="font-size: large;">6 oeufs cuit dur</span></p><p style="text-align: center;"><span style="font-size: large;">100 g. de crevettes grises décortiquées </span></p><p style="text-align: center;"><span style="font-size: large;">Salade de votre choix</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères à soupe de la moutarde à l'ancienne</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères à soupe de la mayonnaise</span></p><p style="text-align: center;"><span style="font-size: large;">sel et poivre</span></p><p style="text-align: center;"><span style="font-size: large;">jeune oignon ciselés</span></p><p style="text-align: center;"><span style="font-size: large;">quelques petites fleurs comestibles, les pensées par exemple</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Preparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Plonger les oeufs dans l'eau </span></p><p style="text-align: center;"><span style="font-size: large;"><b>! presque bouillante, autrement les oeufs éclatent pendant la cuisson, cuire pendant 10 minutes !</b></span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir les oeufs dans l'eau froide.</span></p><p style="text-align: center;"><span style="font-size: large;">Pour écaler les oeufs dur plus rapidement faire les rouler sur le plan de travail 10 fois.</span></p><p style="text-align: center;"><span style="font-size: large;">Couper en demi-oeufs.</span></p><p style="text-align: center;"><span style="font-size: large;">Garnir de salade une belle assiette de présentation.</span></p><p style="text-align: center;"><span style="font-size: large;">Déposer dessus les oeufs, décorer de crevettes grises.</span></p><p style="text-align: center;"><span style="font-size: large;">Dans un bol mélanger la mayonnaise avec la moutarde, saler et poivrer, napper les oeufs aussitôt de cette sauce.</span></p><p style="text-align: center;"><span style="font-size: large;">Décorer de jeunes oignons ciselé et fleurs de comestibles, saler et poivrer.</span></p><p style="text-align: center;"><span style="font-size: large;">Et voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjw9lIZHdDVypY9Iu-KGN661cmfdGI9qOXfuZ-MhlxJ3QQyRiWyO_ICT5MLmVZk68s3fPzIKLq6zQg_xPjmE_ztPmkI6oAv8r5HcFTDO3Vj-45u5k1pk9xoI4aJ24A7dCk2BMOuH7JzFlGvoHR5X1_IMfgyt19_bdvKaQAH6ACUHBKCbD0w1Kq4rPLWjg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjw9lIZHdDVypY9Iu-KGN661cmfdGI9qOXfuZ-MhlxJ3QQyRiWyO_ICT5MLmVZk68s3fPzIKLq6zQg_xPjmE_ztPmkI6oAv8r5HcFTDO3Vj-45u5k1pk9xoI4aJ24A7dCk2BMOuH7JzFlGvoHR5X1_IMfgyt19_bdvKaQAH6ACUHBKCbD0w1Kq4rPLWjg=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiA7bP9SdzuS1BWoli2aZ_RVYwb1Qp_88eTMOF7Kaw0YbkGR2cfGScpT2onq_S-molhUlui74T8p6_Jh6MdLwv6ew4ImFI7JKemf4BgSRid4sWSJGB8ukOYHQcl_W_UwwppL_nkHW3M3d5vXAahvn8qMCQGHBMIoY5bTV7NqSEFz6zddC87mJeFM-VQtw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiA7bP9SdzuS1BWoli2aZ_RVYwb1Qp_88eTMOF7Kaw0YbkGR2cfGScpT2onq_S-molhUlui74T8p6_Jh6MdLwv6ew4ImFI7JKemf4BgSRid4sWSJGB8ukOYHQcl_W_UwwppL_nkHW3M3d5vXAahvn8qMCQGHBMIoY5bTV7NqSEFz6zddC87mJeFM-VQtw=w480-h640" width="480" /></a></span></div><span style="font-size: large;"><br /><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Photos et recette:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-17442820599657909482023-04-24T18:05:00.001+02:002023-04-24T18:51:13.532+02:00Dessert a la créme aux fruits rouges<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeiriDP8HjK8BBHdZT4HFtE9tcc5fWTTLdIThklMXaIcB5oTL5-rVQgqeumjqzY3LG_wp2Xv-t2uSvgv-yV3NOTrMBySx4-jvz-5BY1hlpwpbxiqLkBR1voz29zRGWyE75OVxbh8Mb8rRINnNL2wsx175Ybor7Bry9oM3-gG7wE06QvPLffql3Hthrg/s4032/IMG_3436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeiriDP8HjK8BBHdZT4HFtE9tcc5fWTTLdIThklMXaIcB5oTL5-rVQgqeumjqzY3LG_wp2Xv-t2uSvgv-yV3NOTrMBySx4-jvz-5BY1hlpwpbxiqLkBR1voz29zRGWyE75OVxbh8Mb8rRINnNL2wsx175Ybor7Bry9oM3-gG7wE06QvPLffql3Hthrg/w640-h480/IMG_3436.jpg" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit; font-size: xx-large; white-space: pre-wrap;">Dessert à la crème et aux fruits rouges </span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Ingrédients pour 6 portions:</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>100g. Biscuits à la Cuillères </span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">200 ml. De crème à fouetter (35%M.G)</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">250 g. De mascarpone </span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">3 cuillères à soupe de sucre en poudre</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">150 ml. De la liqueur de café</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">1 cuillère à soupe de cacao amer</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Fruits pour la décoration à volonté!</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: x-large;">Préparation:</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: x-large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Fouetter la crème avec le sucre en poudre en chantilly.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Ajouter le mascarpone, fouetter le tout.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Couvrir le fond de plat de première couche de biscuits cuillères (laisser un petit espace entre chaque biscuit)</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-family: inherit; font-size: large;">Napper de la moitié de liqueur de café et napper de première couche de crème.</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-family: inherit; font-size: x-large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqc8flWdl5A8mVEXnOZxJgzHXwDj60AY2EjBb0_ePPy2YZLpFVXnveFa70Na8UuyPYzZ_V8Sfzqu07G_hKTfoFNqFpwL5XswCscCR2o4IYS1uJ5DF76X4Y4xYzADUCeF33a8Drtc8LcgxWh9S_xDRXrkhffJAFUljeKv7tBlLNHioNJS9HH9WlyJ7OQ/s4032/IMG_3430.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqc8flWdl5A8mVEXnOZxJgzHXwDj60AY2EjBb0_ePPy2YZLpFVXnveFa70Na8UuyPYzZ_V8Sfzqu07G_hKTfoFNqFpwL5XswCscCR2o4IYS1uJ5DF76X4Y4xYzADUCeF33a8Drtc8LcgxWh9S_xDRXrkhffJAFUljeKv7tBlLNHioNJS9HH9WlyJ7OQ/w480-h640/IMG_3430.jpg" width="480" /></a></div><br /><span style="font-family: inherit; font-size: x-large;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Couvrir d’une deuxième couche de biscuits, napper à nouveau avec la liqueur restante et une deuxième couche de crème.</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClmdoMj5-pqGSLhrt_gF2VSH3_Lf10WsCMTIch9fblzVQP_v5io89lXHRmSqn3tEg0-RBGQX5yxKYZHzRAQxeGa5vJK4hcV1WGQAm3AlEmJ1XJtQQWd5yKVHf2Xtv-o1mZYn5tdJbm7-fzPDVqf1te1koOBl7pNxbeinB5TpwP4p4jNpEYl2bDBIVTA/s2048/IMG_3443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClmdoMj5-pqGSLhrt_gF2VSH3_Lf10WsCMTIch9fblzVQP_v5io89lXHRmSqn3tEg0-RBGQX5yxKYZHzRAQxeGa5vJK4hcV1WGQAm3AlEmJ1XJtQQWd5yKVHf2Xtv-o1mZYn5tdJbm7-fzPDVqf1te1koOBl7pNxbeinB5TpwP4p4jNpEYl2bDBIVTA/w480-h640/IMG_3443.jpg" width="480" /></a></div><br /><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSblRZsjmi3ikToWHM8nvdqDjAciDGXN_hMT1OBo8USbfYEbBUAngAV1rvNegaxsNwEeW8Mh0ctezrZcg8-LAznIV_bhcSLizoSreqMkDwbl7t4kt7paq_u056KrXtyAJ3FZ2Cq-F0reGw3ViIC94D7LYDNXMPdBuuBB257GBUjRcfc7P6B_18HiR0w/s4032/IMG_3433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSblRZsjmi3ikToWHM8nvdqDjAciDGXN_hMT1OBo8USbfYEbBUAngAV1rvNegaxsNwEeW8Mh0ctezrZcg8-LAznIV_bhcSLizoSreqMkDwbl7t4kt7paq_u056KrXtyAJ3FZ2Cq-F0reGw3ViIC94D7LYDNXMPdBuuBB257GBUjRcfc7P6B_18HiR0w/w480-h640/IMG_3433.jpg" width="480" /></a></div><br /><span style="font-size: large;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Placer au frigo quelques heures voir une nuit.</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Au moment de service saupoudrer le dessert de cacao amer ou sucre en poudre comme chez moi, décorer de fruits frais.</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5xHcYU3nR4OiWBsJt1_buYeXFYCN4B0mRFdJB7E9p42q8bBJhHXQagMH8H5WkxrnZKPlyt_IAkmfl9BPHAUxx57Xeh81oRpJM6T26SkO99utiIaFDhWC4Ml2qyW7ls4HvjCNhTKbRDjWC_LPJ1UQ-KMp-8ip6Pfu-so7AamDIyld0FdDQEwNjsvSkg/s4032/IMG_3438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5xHcYU3nR4OiWBsJt1_buYeXFYCN4B0mRFdJB7E9p42q8bBJhHXQagMH8H5WkxrnZKPlyt_IAkmfl9BPHAUxx57Xeh81oRpJM6T26SkO99utiIaFDhWC4Ml2qyW7ls4HvjCNhTKbRDjWC_LPJ1UQ-KMp-8ip6Pfu-so7AamDIyld0FdDQEwNjsvSkg/w480-h640/IMG_3438.jpg" width="480" /></a></div><br /><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;">Et voilà!</span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><br /></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tXL75Lk8YL7OL4K4ODD4mx6UNpZwtNQpXhOuNmxkAAfT4PtleyVrLTeXjQGTt6ytrUqh5OYFY2QQoBHwoVDfR-XjF3DdYRo13-K0NuD5Hl9zV6-nkRpPJLUv3F2HDxJDzaoYRc7K6xFqJe4-DqvGeSi1DBdcNyL2s73PsSAe07h6Q8Q5FeMHRUOKAg/s2048/IMG_3444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tXL75Lk8YL7OL4K4ODD4mx6UNpZwtNQpXhOuNmxkAAfT4PtleyVrLTeXjQGTt6ytrUqh5OYFY2QQoBHwoVDfR-XjF3DdYRo13-K0NuD5Hl9zV6-nkRpPJLUv3F2HDxJDzaoYRc7K6xFqJe4-DqvGeSi1DBdcNyL2s73PsSAe07h6Q8Q5FeMHRUOKAg/w566-h640/IMG_3444.jpg" width="566" /></a></div><br /><span style="font-size: large;"><br /></span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><i>Savoureusement!</i></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><i>Krystina cuisine</i></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><i><br /></i></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><i>Photos & Recette:</i></span></div><div dir="auto" style="font-family: inherit; text-align: center;"><span style="font-size: large;"><i>Krystina cuisine</i></span></div></div>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-15285835387617761442022-11-08T07:56:00.007+01:002022-11-08T08:45:56.605+01:00Biscuits à l'orange épices<p style="text-align: center;"><br /></p><div style="text-align: center;"><span style="font-size: x-large;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpoMez4up3oSFExHBZHtBwTGgXQ9fFdBgs3ZcRCwOJyVgW5iOndx1tHYtewZMe_HD8KS7rrowoZAuiZrTvyn-DaUrEWfi63P2PwtaT2UuBy0nSBz88x0JDcOdwCZGRC9kDM1pIYOxzUsCF9nAFt6KJ2hUii-nMonVycFzmkFQBZ0NgST0dx8FdITg8w/s4032/IMG_2204.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpoMez4up3oSFExHBZHtBwTGgXQ9fFdBgs3ZcRCwOJyVgW5iOndx1tHYtewZMe_HD8KS7rrowoZAuiZrTvyn-DaUrEWfi63P2PwtaT2UuBy0nSBz88x0JDcOdwCZGRC9kDM1pIYOxzUsCF9nAFt6KJ2hUii-nMonVycFzmkFQBZ0NgST0dx8FdITg8w/w480-h640/IMG_2204.HEIC" width="480" /></a></div><br /><b><br /></b></span></div><div style="text-align: center;"><span style="font-size: large;">Délicieux biscuits au goût d'orange, de la cannelle et 4 épices.</span></div><p style="text-align: center;"><span style="font-size: large;">Moelleux, légers et sans les oeufs!</span></p><p style="text-align: center;"><span style="font-size: large;">Une recette automnale et presque hivernale voir festive, qui fait du bien!</span></p><p style="text-align: center;"><span style="font-size: large;">En attendant l'arrivé des fêtes de fin d'année...</span></p><p style="text-align: center;"><span style="font-size: large;">C'est un MUST tout au long de la journée!</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 40 biscuits:</b></span></p><p style="text-align: center;"><span style="font-size: large;">250 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">250 ml. de miel liquide</span></p><p style="text-align: center;"><span style="font-size: large;">150 g. de poudre d'amande</span></p><p style="text-align: center;"><span style="font-size: large;">90 g. de beurre doux</span></p><p style="text-align: center;"><span style="font-size: large;">2 oranges: l'écorce et le jus</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères à café de mélange de 4 épices</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de la cannelle moulu</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de cardamome</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de poudre à lever la pâte</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de bicarbonate alimentaire</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Pour le glaçage:</b></span></p><p style="text-align: center;"><span style="font-size: large;">2 verres de sucre en poudre</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe de rhum brun</span></p><p style="text-align: center;"><span style="font-size: large;">* Mélanger le sucre avec le rhum</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Faire fondre le beurre avec le miel à petit feu.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger la farine avec la poudre à lever la pâte, la poudre d'amande et bicarbonate alimentaire.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les 4 épices, la cannelle et le cardamome, mélanger le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite incorporer le beurre fondu avec le miel, l'écorce de 2 oranges et le jus.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout à la maryse.</span></p><p style="text-align: center;"><span style="font-size: large;">La pâte va avoir une consistance très collante, c'est normal et n'ajouter pas de farine!</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrez le plat d'un essuie de cuisine très propre et laisser reposer la pâte à température ambiante.</span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 170 °C.</span></p><p style="text-align: center;"><span style="font-size: large;">Former les petites boules de taille d'une noix et déposer-les dans le grand plat à four recouvert de papier cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Aplatissez légèrement chaque boule avec une cuillère à soupe humidifié dans l'eau froide.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Enfourner les biscuits pendant 10 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir les biscuits sur une grille culinaire.</span></p><p style="text-align: center;"><span style="font-size: large;">Napper de glaçage laisser sécher.</span></p><p style="text-align: center;"><span style="font-size: large;">Vous pouvez garder les biscuits pendant 5 à 7 jours dans une boite métallique ou dans un bocal.</span></p><p style="text-align: center;"><span style="font-size: large;">Pour préserver l'humidité et l'arôme de l'orange placer quelques lamelles d'écorce d'orange à l'intérieur de la boite métallique et refermez de son couvercle.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!...</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf3hYEpvwyWQq0KrZTbBmZq-OnPlBzuz3nSreWAHUvFzImvAXXE3X-H62JE7jO11HHv9ioBgf7uTUreILmFFEt8tgJoc6jfV4P9gdRomRfuG6D72LeU-E1OoPzn85Y_BMIY-rR7SlEbTmgdyp8RvjtP8FzzNx0FlWaC_ifJaiFrMzEX51Cz5XmThOrA/s4032/IMG_2200.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf3hYEpvwyWQq0KrZTbBmZq-OnPlBzuz3nSreWAHUvFzImvAXXE3X-H62JE7jO11HHv9ioBgf7uTUreILmFFEt8tgJoc6jfV4P9gdRomRfuG6D72LeU-E1OoPzn85Y_BMIY-rR7SlEbTmgdyp8RvjtP8FzzNx0FlWaC_ifJaiFrMzEX51Cz5XmThOrA/w480-h640/IMG_2200.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Photos & Recette:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-24765399126279614442022-11-04T15:03:00.002+01:002022-11-04T15:03:51.309+01:00Lapin au vin blanc estragon<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3bJ1lKhssAGxIoycCt6LWGDgT7VJLuKel_-xSmkbFOdOWyKDriEzYzKOyNSWIi3HXlu5qPuyaHjIKQWQyn2298I3Mt4EZI6YzS0wwqKuKuXYPQNvVpD7uqo37Jb45d7WzWeN4OF-q1YWgWjLx2GfG2TEp-PhDJUzEz6jfecATOkYKp_1PO7Wz77Gkw/s4032/IMG_2181.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3bJ1lKhssAGxIoycCt6LWGDgT7VJLuKel_-xSmkbFOdOWyKDriEzYzKOyNSWIi3HXlu5qPuyaHjIKQWQyn2298I3Mt4EZI6YzS0wwqKuKuXYPQNvVpD7uqo37Jb45d7WzWeN4OF-q1YWgWjLx2GfG2TEp-PhDJUzEz6jfecATOkYKp_1PO7Wz77Gkw/w480-h640/IMG_2181.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-large;"> Lapin au vin blanc et l'estragon, </span></div><p></p><p style="text-align: center;"><span style="font-size: x-large;">le tout est mijoté dans une sauce à la crème...</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 6 à 8 personnes:</b></span></p><p style="text-align: center;"><span style="font-size: large;">2 lapins</span></p><p style="text-align: center;"><span style="font-size: large;">300 ml. de vin blanc sec</span></p><p style="text-align: center;"><span style="font-size: large;">3 petites branches d'estragon</span></p><p style="text-align: center;"><span style="font-size: large;">2 gousses d'ail</span></p><p style="text-align: center;"><span style="font-size: large;">2 oignons</span></p><p style="text-align: center;"><span style="font-size: large;">3 feuilles de laurier</span></p><p style="text-align: center;"><span style="font-size: large;">400 ml. d'eau froide</span></p><p style="text-align: center;"><span style="font-size: large;">1 verre à eau de farine</span></p><p style="text-align: center;"><span style="font-size: large;">30 g. de beurre</span></p><p style="text-align: center;"><span style="font-size: large;">6 cuillères à soupe de l'huile d'olive</span></p><p style="text-align: center;"><span style="font-size: large;">sel et poivre</span></p><p style="text-align: center;"><span style="font-size: large;">250 ml. de crème</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Dans une cocotte faire fondre le beurre avec l'huile d'olive.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les morceaux de lapin préalablement légèrement farinés et les faire dorer de deux côtés.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser le lapin dans une grande assiette, laisser de côté.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter dans la cocotte les oignons émincés avec les gausses d'ail les faire suer.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter le vin blanc, laisser cuire à feu vif de 2 à 3 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite, transvaser dans la cocotte les morceaux de lapin, ajouter les feuilles de laurier, l'estragon en branche et l'eau.</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvKcCthu3GwNDLbpIPj3DfpZfefhwb_3WDSJXXVzAsFy5pyQWVnQ0jV6-uKd-Ch2NVl6BPWa1zqo-QbUGNfdpBvpoBsAfYhC1A-jvNVILoKTgytX0kwgsQNk4HptTT1FRxuXZ7kNlc7VU2j2GYcgYAGNLDEG1hrlyoa4ZpT2lsE0VaXFE1XWq1zdirw/s4032/IMG_2176.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvKcCthu3GwNDLbpIPj3DfpZfefhwb_3WDSJXXVzAsFy5pyQWVnQ0jV6-uKd-Ch2NVl6BPWa1zqo-QbUGNfdpBvpoBsAfYhC1A-jvNVILoKTgytX0kwgsQNk4HptTT1FRxuXZ7kNlc7VU2j2GYcgYAGNLDEG1hrlyoa4ZpT2lsE0VaXFE1XWq1zdirw/w480-h640/IMG_2176.HEIC" width="480" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Couvrir la cocotte et laisser mijoter à feu moyen pendant +/- 1 heure.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson la viande doit être tendre.</span></p><p style="text-align: center;"><span style="font-size: large;">Vérifier l'assaisonnement, ajouter la crème, si la sauce est trop liquide ajouter 1 cuillère à soupe de liant pour les sauces blanches.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser réduire la sauce à feu vif pendant quelques instants.</span></p><p style="text-align: center;"><span style="font-size: large;">Dresser les grandes assiettes de morceau de lapin, napper de sauce.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir avec la purée de pommes de terres et carottes ou champignons de bois, et Voilà!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: x-large;">Savoureusement:</span><p></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos & Recette:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-73778277375166682392022-11-04T13:47:00.001+01:002022-11-04T13:59:11.515+01:00Le thon mi-cuit <p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLhZlca4mi3EfyX4EcPim4qE5v_ESgtz0O2t9sdddTSiIQCwT8wmiXB9TTwxz-8AMKb2DV1SBtJaOXzW6TcKSRsxyhLjqtPi816e_iv9FjzCvYjQp0FlkSKuCnyBrtAP4HghYWOKrZ9E8pncJ2V2Kd-VIJev7AsZiADb7hAduh0_gp6lC4X16EouSEA/s4032/IMG_2128.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLhZlca4mi3EfyX4EcPim4qE5v_ESgtz0O2t9sdddTSiIQCwT8wmiXB9TTwxz-8AMKb2DV1SBtJaOXzW6TcKSRsxyhLjqtPi816e_iv9FjzCvYjQp0FlkSKuCnyBrtAP4HghYWOKrZ9E8pncJ2V2Kd-VIJev7AsZiADb7hAduh0_gp6lC4X16EouSEA/w640-h480/IMG_2128.HEIC" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Le thon mi-cuit</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Une recette facile, rapide, très parfumée </span></p><p style="text-align: center;"><span style="font-size: x-large;">et tellement délicieuse.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 4 personnes:</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>600 g de pavé de thon ultra frais</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>10 cl. de sauce épicée LEA&PERRINS</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>10 cl. de sauce pour wok sweet TERIYAKI </b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>2 gousses d'ail épluchés et écrasées</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>4 tiges de jeunes oignons finement émincés</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>10 g. de gingembre frais râpé</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>10 à 15 pincées de mélange de sésame blanc et noir</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>1 citron vert (le jus)</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>l'huile de sésame</b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Faire dorer le thon à feu vif entre 30 à 40 secondes de chaque côté.</span></p><p style="text-align: center;"><span style="font-size: large;">(l'intérieur doit rester impérativement cru)</span></p><p style="text-align: center;"><span style="font-size: large;">Retirer le thon de la poêle.</span></p><p style="text-align: center;"><span style="font-size: large;">Déglacer la poêle hors du feu, avec les gausses d'ail, le gingembre râpé, le jus de citron vert, la sauce épicée et l'huile de sésame.</span></p><p style="text-align: center;"><span style="font-size: large;">Trancher le thon en fines lamelles, verser dessus la sauce déglacé encore chaude.</span></p><p style="text-align: center;"><span style="font-size: large;">Saupoudrer les lamelles de thon de jeunes oignons finement émincés ainsi que de mélange graines de sésame noir et blanc.</span></p><p style="text-align: center;"><span style="font-size: large;">Saler et poivrer selon le goût.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir aussitôt, et Voilà!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChUrELcc_qWqQJzUvmFcHBiZfUP6kqQYHOuOrvdkzWBDvfr0qTEk8Nhid9IMeEslTuKQ_LuYUrbU4usNA1un0MxIOcT1o6jO84Usxjm7J3GcXDY2OTgKCO3RpIMQRk-kLW_tkjFaSktslTVMizvjSoQn-1pC1x56_1vleRcpwY8ef7TuK-fauASe2w/s4032/IMG_2127.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOChUrELcc_qWqQJzUvmFcHBiZfUP6kqQYHOuOrvdkzWBDvfr0qTEk8Nhid9IMeEslTuKQ_LuYUrbU4usNA1un0MxIOcT1o6jO84Usxjm7J3GcXDY2OTgKCO3RpIMQRk-kLW_tkjFaSktslTVMizvjSoQn-1pC1x56_1vleRcpwY8ef7TuK-fauASe2w/w480-h640/IMG_2127.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos & recette:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><span style="font-size: large;"><b><br /></b></span></p><p style="text-align: center;"><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-39056334059138842842022-10-23T09:21:00.000+02:002022-10-23T09:30:08.438+02:00Rochers Coco<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDVEXobbQO7PUYUBPhIBf_xWXkONffIeoc8RRR0QO0fAOo9pbopR-J-sNlAaA2tDd6Q0hZw3tOKih8lhZ2IpOFGuP89rw-3ShaSAiP7K2dgEgLEVkaJTMqXItPNYGhwPvzGSG3rH6a95wWydNYns5B5n4YJ__h2jkhjePRQt9074MKfLH14etbYy4-w/s3179/IMG_2106.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3179" data-original-width="3022" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDVEXobbQO7PUYUBPhIBf_xWXkONffIeoc8RRR0QO0fAOo9pbopR-J-sNlAaA2tDd6Q0hZw3tOKih8lhZ2IpOFGuP89rw-3ShaSAiP7K2dgEgLEVkaJTMqXItPNYGhwPvzGSG3rH6a95wWydNYns5B5n4YJ__h2jkhjePRQt9074MKfLH14etbYy4-w/w608-h640/IMG_2106.HEIC" width="608" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"><b> Rochers Coco</b></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Les biscuits à la noix de coco.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Recette ultra rapide et très facile à réaliser.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Sans la farine, </span></p><p style="text-align: center;"><span style="font-size: x-large;">sans le beurre</span></p><p style="text-align: center;"><span style="font-size: x-large;">et</span></p><p style="text-align: center;"><span style="font-size: x-large;">sans les jaunes d'oeufs.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Juste un peu de douceur du sucre, les blancs d'oeufs pour lier la préparation et beaucoup de la noix de coco râpée, voilà!</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Ingrédients pour +/- 30 pièces:</b></span></p><p style="text-align: center;"><span style="font-size: large;">150 g. de la noix de coco râpée</span></p><p style="text-align: center;"><span style="font-size: large;">4 blancs d'oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">120 g. de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 200°C.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir de papier pour cuisson un grand plat à four.</span></p><p style="text-align: center;"><span style="font-size: large;">Monter en neige très ferme les blancs d'oeufs avec le sucre cristal.</span></p><p style="text-align: center;"><span style="font-size: large;">Incorporer la noix de coco, mélanger le tout délicatement.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser la préparation dans une poche à douille et aussitôt façonner les petits rochers sur le papier de cuisson de votre plat à four.</span></p><p style="text-align: center;"><span style="font-size: large;">Enfourner à 200°C.</span></p><p style="text-align: center;"><span style="font-size: large;">Après 3 minutes de cuisson diminuer la température de votre four à 170°C et poursuivre la cuisson encore pendant 8 minutes restantes.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir les rochers sur une grille culinaire, et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;"><b>Krystina cuisine</b></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Photos & Recette:</span></p><p style="text-align: center;"><span style="font-size: large;"><b>Krystina cuisine</b></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-9244003772100991552022-10-02T11:11:00.006+02:002022-10-03T16:00:26.386+02:00Gâteau aux pommes<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0DJDSLdW8UhCONKFCDypcALc-JQ_LtjoJgdp6Uf3ofTAEcIN9uQMKFWNsrGfbNLU669ihDO1Eu-M8hM144U4TZiYybp9JLWWvd3YFinCrzmoF37nrXDeJL_VgZBTwFD-oMGfqPawMhW8Yn_CeVeNt-ZDqQ9uz8EMbQDMwfs1tlcLDkCfQG_oYibXtg/s3710/IMG_2023.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3710" data-original-width="3022" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0DJDSLdW8UhCONKFCDypcALc-JQ_LtjoJgdp6Uf3ofTAEcIN9uQMKFWNsrGfbNLU669ihDO1Eu-M8hM144U4TZiYybp9JLWWvd3YFinCrzmoF37nrXDeJL_VgZBTwFD-oMGfqPawMhW8Yn_CeVeNt-ZDqQ9uz8EMbQDMwfs1tlcLDkCfQG_oYibXtg/w522-h640/IMG_2023.HEIC" width="522" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><span style="font-size: large;"> </span><span style="font-size: x-large;">Gâteau aux pommes</span></p><p style="text-align: center;"><span style="font-size: x-large;">Le dessert du dimanche, parfait pour la fin de repas.</span></p><p style="text-align: center;"><span style="font-size: x-large;">D'une texture de flan, avec une petite note de la vanille, la cannelle, le parfum de Calvados et surtout beaucoup des pommes!</span></p><p style="text-align: center;"><span style="font-size: x-large;">Pur régal...</span></p><p style="text-align: center;"><span style="font-size: x-large;">Servir tiède ou froid, libre à vous.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Recette pour 6 portions.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSKd_UNe6igElgOQAEGDF3Sb9wWoqSvxciT7ZCfJR_nrxXAzQWLE1UPq00-8lOitRV8WADtJpf1RsYG7XfRyJGnRqx5lULMO3XAoZCeATT5mW4nt_J_h_0nN2D6WhOr6pjuB71VxPg304tQMsUZ-e-JzJTC1oi4IM-c1sYUJIg5E2Y3q5lOqvJNyVug/s4032/IMG_2022.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSKd_UNe6igElgOQAEGDF3Sb9wWoqSvxciT7ZCfJR_nrxXAzQWLE1UPq00-8lOitRV8WADtJpf1RsYG7XfRyJGnRqx5lULMO3XAoZCeATT5mW4nt_J_h_0nN2D6WhOr6pjuB71VxPg304tQMsUZ-e-JzJTC1oi4IM-c1sYUJIg5E2Y3q5lOqvJNyVug/w480-h640/IMG_2022.HEIC" width="480" /></a></div><br /><span style="font-size: xx-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: xx-large;"><b>Ingredients:</b></span></p><p style="text-align: center;"><span style="font-size: large;">5 grosses pommes Jonagold</span></p><p style="text-align: center;"><span style="font-size: large;">110 g de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">3 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe de cassonade blonde</span></p><p style="text-align: center;"><span style="font-size: large;">2 sucres vanillés</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe d'arôme de vanille liquide</span></p><p style="text-align: center;"><span style="font-size: large;">3 cuillères à soupe de l'huile de tournesol</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à cafe de poudre à lever la pâte</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe de Calvados</span></p><p style="text-align: center;"><span style="font-size: large;">1/2 cuillère à café de la cannelle moulu</span></p><p style="text-align: center;"><span style="font-size: large;">1/2 cuillère à cafe de cardamome moulu</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de sucre en poudre</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 200°C en position chaleur tournante.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir de papier pour cuisson le fond d'un moule à charnière amovible </span><span style="font-size: large;">(20 cm. de diamètre)</span></p><p style="text-align: center;"><span style="font-size: large;">Retirer le coeur de pommes.</span></p><p style="text-align: center;"><span style="font-size: large;">Peler les 4 grosses pommes et une 1/2</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser une 1/2 pomme sans la peler et tailler la </span></p><p style="text-align: center;"><span style="font-size: large;">en fines lamelles (c'est pour la décoration, comme sur la photo dessous)</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhuO6Kzsz8WCG5nFEQwSP-k4MrAt2VZa-V2FCJn8v_3QQJ5WS8V3DJ_FOKw2v9Dg0-U9cztHnAG5BVJHCQfXSBxEY9OMFnlV5rFU5WNLMJU-N7zWlL3bw0e2tVbUh2i2w51GnsHaESFMbPvcH0WIkT-bw18siWs9K6FWd9MqYffWc6TaMxqQz52MQkQ/s4032/IMG_2005.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhuO6Kzsz8WCG5nFEQwSP-k4MrAt2VZa-V2FCJn8v_3QQJ5WS8V3DJ_FOKw2v9Dg0-U9cztHnAG5BVJHCQfXSBxEY9OMFnlV5rFU5WNLMJU-N7zWlL3bw0e2tVbUh2i2w51GnsHaESFMbPvcH0WIkT-bw18siWs9K6FWd9MqYffWc6TaMxqQz52MQkQ/w480-h640/IMG_2005.HEIC" width="480" /></a></div><span><p style="font-size: xx-large; text-align: center;"><span style="font-size: x-large;"><br /></span></p><span style="font-size: large;"> Trancher les pommes à la mandoline.</span></span><p></p><p style="text-align: center;"><span style="font-size: large;"><span>Ajouter dans les pommes les 2 sucres vanillés, les 2 cuillères à soupe de C</span><span>alvados le cardamome et la cannelle moulu.</span></span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout soigneusement.</span></p><p style="text-align: center;"><span style="font-size: large;">Dans un plat fouetter les oeufs avec la cassonade, ajouter la farine mélangée avec la poudre à lever la pâte, ensuite incorporer l'huile de tournesol, l'arôme de vanille et les 2 cuillères à soupe de calvados.</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter à la préparation les pommes tranchées en fines lamelles, mélanger le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser la préparation dans le moule à charnière amovible, tasser un peu et décorer de fines lamelles d'une 1/2 pomme.</span></p><p style="text-align: center;"><span style="font-size: large;">Enfourner à 200°C pendant +/- 45 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir le gâteau dans le moule.</span></p><p style="text-align: center;"><span style="font-size: large;">Oter le papier de cuisson, découper en portions, servir tiède ou froid, libre à vous!</span></p><p style="text-align: center;"><span style="font-size: large;">Saupoudrer de sucre en poudre et:</span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Voilà!</b></span></p><p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEEquPyK_MuqsSxM2Vl5hmOSgta6ujt2FuGFcZXz3Qybc6VFvaSYfvoMDXai_BleCcM4dc0dM25G1uqZ7CjvzPYqEDqByaXBdegJEpKaONcCoEARC_O6lZ0YG8IsQ50oh0SFBmTR1tgql5XJZrZOHwdyj4EV3WiafVfFuL0tsc899YTN59CV2OZysKQ/s4032/IMG_2026.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEEquPyK_MuqsSxM2Vl5hmOSgta6ujt2FuGFcZXz3Qybc6VFvaSYfvoMDXai_BleCcM4dc0dM25G1uqZ7CjvzPYqEDqByaXBdegJEpKaONcCoEARC_O6lZ0YG8IsQ50oh0SFBmTR1tgql5XJZrZOHwdyj4EV3WiafVfFuL0tsc899YTN59CV2OZysKQ/w480-h640/IMG_2026.HEIC" width="480" /></a></span></div><span style="font-size: x-large;"><br /><b><br /></b></span><p></p><p style="text-align: center;"><span style="font-size: xx-large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0P9g6uowP0pqphC1UJVlKEzoJ7rAB_R8YqJucNBHR5OPYJOX5hF3e87VOuGSse51_1-sSEh1jXnBqQGMHG8dPOaekURPwaqfsiZE0V5vWGkGkkD6LkZ04OM1oWtIC124uXp3AVpYdl_1B09xck0gEvvQvE2pAv0lNPGsXb4NY_6mkExWSXjcdbEfjg/s4032/IMG_2030.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0P9g6uowP0pqphC1UJVlKEzoJ7rAB_R8YqJucNBHR5OPYJOX5hF3e87VOuGSse51_1-sSEh1jXnBqQGMHG8dPOaekURPwaqfsiZE0V5vWGkGkkD6LkZ04OM1oWtIC124uXp3AVpYdl_1B09xck0gEvvQvE2pAv0lNPGsXb4NY_6mkExWSXjcdbEfjg/w480-h640/IMG_2030.HEIC" width="480" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Recette & Photos:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-75316728048974088112022-09-27T09:04:00.003+02:002022-09-27T09:12:17.749+02:00Carotte Cake aux Pommes Caramélisées<p></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gkfhbWUpGjtrXwovUEsytxvsrD64WREVyASNpWMLDj22NJ53SOx1-XM7Yd5sRJEC8wAb1KLbLyKtC3eSB0nU8FekUGimGts92Ay_eo4Tx-h4OEwueFTdm9WggN9EWEvlt7Z9lOWnCchyTVXi3xJr_B6lR7IpktM8xsoqqemSL6XaVxZsBUh_fRNNYw/s2952/IMG_1957.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2952" data-original-width="2214" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gkfhbWUpGjtrXwovUEsytxvsrD64WREVyASNpWMLDj22NJ53SOx1-XM7Yd5sRJEC8wAb1KLbLyKtC3eSB0nU8FekUGimGts92Ay_eo4Tx-h4OEwueFTdm9WggN9EWEvlt7Z9lOWnCchyTVXi3xJr_B6lR7IpktM8xsoqqemSL6XaVxZsBUh_fRNNYw/w480-h640/IMG_1957.HEIC" width="480" /></a></div><br /><span style="font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-size: x-large;">Carotte Cake aux Pommes Caramélisées </span></div><div style="text-align: center;"><span style="font-size: x-large;">C'est une délicieuse pâtisserie automnale.</span></div><div style="text-align: center;"><span style="font-size: x-large;">Riche en ingrédients.</span></div><div style="text-align: center;"><span style="font-size: x-large;">Au goût agréable, difficile à dire ou sont les carottes?...</span></div><div style="text-align: center;"><span style="font-size: x-large;">Pour souligner la texture de cette pure merveille, </span></div><div style="text-align: center;"><span style="font-size: x-large;">j'ai nappé ce gâteau de crème fouettée et petites tranches de pommes Jonagold caramélisées.</span></div><div style="text-align: center;"><span style="font-size: x-large;">Voilà...</span></div><div style="text-align: center;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJLCLf-FR_B6Z2UtXZVqJ1Hyjs2JShD0vkGjaV-6F8Dx6qDD9X0CWxGfxCvYY0aThdplu17vgHWziOUjJBWGRsVAEu5khl-QqFRREnAYJucuUvnFlsUuoSjyUxKGceZJZwukYJ6xwmDeFPak9j8SBs8mbgl6nP3J0zi-qz9LOwnpygMuS8KdQ_luthQ/s4032/IMG_1958.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJLCLf-FR_B6Z2UtXZVqJ1Hyjs2JShD0vkGjaV-6F8Dx6qDD9X0CWxGfxCvYY0aThdplu17vgHWziOUjJBWGRsVAEu5khl-QqFRREnAYJucuUvnFlsUuoSjyUxKGceZJZwukYJ6xwmDeFPak9j8SBs8mbgl6nP3J0zi-qz9LOwnpygMuS8KdQ_luthQ/w480-h640/IMG_1958.HEIC" width="480" /></a></div><br /><span style="font-size: x-large;"><br /></span></div><div style="text-align: center;"><b><span style="font-size: large;">Ingrédients pour 6 personnes:</span></b></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;">300 g. de carottes râpées (crus)</span></div><div style="text-align: center;"><span style="font-size: large;"> 300 g. de farine de sarrasin</span></div><div style="text-align: center;"><span style="font-size: large;">250 g. de cassonade brune</span></div><div style="text-align: center;"><span style="font-size: large;">300 ml. de l'huile de tournesol</span></div><div style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de la cannelle moulu</span></div><div style="text-align: center;"><span style="font-size: large;">1 cuillère à café de bicarbonate alimentaire</span></div><div style="text-align: center;"><span style="font-size: large;">1 cuillère à café de poudre à lever la pâte</span></div><div style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe de cacao amer</span></div><div style="text-align: center;"><span style="font-size: large;">4 oeufs</span></div><div style="text-align: center;"><span style="font-size: large;">100 g. des noix hachées</span></div><div style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe d'arôme de vanille</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><b>En supplèment:</b></span></div><div style="text-align: center;"><span style="font-size: large;">400 ml. de crème à fouetter (40% M.G)</span></div><div style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de sucre impalpable (sucre en poudre)</span></div><div style="text-align: center;"><span style="font-size: large;">1 grosse pomme Jonagold</span></div><div style="text-align: center;"><span style="font-size: large;">3 cuillères à soupe de cassonade blonde</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;">Préchauffer le four à 175 C° en position chaleur tournante.</span></div><div style="text-align: center;"><span style="font-size: large;">Mélanger l'huile de tournesol avec la cassonade brune et l'arôme de vanille.</span></div><div style="text-align: center;"><span style="font-size: large;">Ajouter les oeufs, un à la fois tout en continuant à fouetter.</span></div><div style="text-align: center;"><span style="font-size: large;">Ensuite, ajouter la farine de sarrasin, la bicarbonate, la poudre à lever la pâte, le cacao amer en poudre</span></div><div style="text-align: center;"><span style="font-size: large;">et la cannelle moulu.</span></div><div style="text-align: center;"><span style="font-size: large;">Incorporer les carottes râpées crus et les noix hachées.</span></div><div style="text-align: center;"><span style="font-size: large;">Mélanger le tout très soigneusement.</span></div><div style="text-align: center;"><span style="font-size: large;">Couvrir de papier pour cuisson le fond de moule de 27 cm. de diamètre.</span></div><div style="text-align: center;"><span style="font-size: large;">Transvaser la pâte obtenu dans le moule.</span></div><div style="text-align: center;"><span style="font-size: large;">Enfourner pendant +/- 40 minutes.</span></div><div style="text-align: center;"><span style="font-size: large;">pour vérifier la cuisson, enfoncer au milieu de cake la pointe d'un bâttonet en bois. </span></div><div style="text-align: center;"><span style="font-size: large;">En retirant, la pointe de bâtonnet doit être sèche!</span></div><div style="text-align: center;"><span style="font-size: large;">Après la cuisson laisser refroidir le cake.</span></div><div style="text-align: center;"><span style="font-size: large;">Oter le papier de cuisson.</span></div><div style="text-align: center;"><span style="font-size: large;">Fouetter la crème avec le sucre en poudre.</span></div><div style="text-align: center;"><span style="font-size: large;">Couper le gâteau en deux cercles.</span></div><div style="text-align: center;"><span style="font-size: large;">Vous pouvez imbiber le gâteau de rhum brun, c'est une option pas obligatoire, juste une question de goût!</span></div><div style="text-align: center;"><span style="font-size: large;">Faire caraméliser les tranches de pomme Jonagold avec la cassonade blonde dans une poêle très chaude jusqu'à ce que les tranches obtiennent une belle couleur dorée.</span></div><div style="text-align: center;"><span style="font-size: large;">Napper le premier cercle de la moitié de crème fouettée, recouvrir de deuxième cercle et napper le dessus du gâteau avec le reste de crème.</span></div><div style="text-align: center;"><span style="font-size: large;">Pour finir décorer toute la surface des tranches de pomme et napper avec le reste de caramel.</span></div><div style="text-align: center;"><span style="font-size: large;">Saupoudrer de 2 pincées de cacao amer et Voilà!...</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkb7F6j85qlSe2E5sQA7qIaWpwUcAQYTDtSC6EcFs8jGk2kwv409J1fOO0pC85Lz5kq_cL6zRE5o7NVMIrgZbEDOUQrhKaf6WfVkL79MxiNFOzzb2KCIYlRQgZYxvLWYm31iDi8Y57MN2rrq51mmS7XogMOy21cRpvI55mymS9VdEhzMggxT2sqZF8w/s2297/IMG_1956.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2188" data-original-width="2297" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilkb7F6j85qlSe2E5sQA7qIaWpwUcAQYTDtSC6EcFs8jGk2kwv409J1fOO0pC85Lz5kq_cL6zRE5o7NVMIrgZbEDOUQrhKaf6WfVkL79MxiNFOzzb2KCIYlRQgZYxvLWYm31iDi8Y57MN2rrq51mmS7XogMOy21cRpvI55mymS9VdEhzMggxT2sqZF8w/w640-h610/IMG_1956.HEIC" width="640" /></a></div><br /><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></div><div style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gWb-bcM5CsoQTfLUAC9ocV64r2g8ksM2qKxb-WlC_0Laui3xqqsnHa9EBhG1sEeoiJ73f6v-5i8-S7xjLbXb6Va0m_aHB7YgNny7ZYBgttbjv4uOBgzwMEATcZzIbWPdVIr5MiXQFa5ShNiEfYAxaYHhAspIE3a2_jpbsGMdI4G4eTNKffvyQV_gFw/s4032/IMG_1966.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gWb-bcM5CsoQTfLUAC9ocV64r2g8ksM2qKxb-WlC_0Laui3xqqsnHa9EBhG1sEeoiJ73f6v-5i8-S7xjLbXb6Va0m_aHB7YgNny7ZYBgttbjv4uOBgzwMEATcZzIbWPdVIr5MiXQFa5ShNiEfYAxaYHhAspIE3a2_jpbsGMdI4G4eTNKffvyQV_gFw/w480-h640/IMG_1966.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;">Recette&Photos:</span></div><div style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><p></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-41429565301713994772022-09-09T16:06:00.002+02:002022-09-09T16:12:56.738+02:00Madeleines à la Vanille<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFCKV2gwHs2cCNt58PoLxjzxnquXMUVXpN0LbGuRLQGXOalszEE4Qs5de8iVEvLGUoUvfO2CYo7mnms4b6YU8IVm_KlO1uLYEGEJ6nx2JsfG6lvfnk3cMv0XDq67ydINXCvs9GoFrvAGsvm-WOxU6596TVWvLDyFhUyj45F50SGPD5ekwnPvDy3pdbg/s4032/IMG_1832.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFCKV2gwHs2cCNt58PoLxjzxnquXMUVXpN0LbGuRLQGXOalszEE4Qs5de8iVEvLGUoUvfO2CYo7mnms4b6YU8IVm_KlO1uLYEGEJ6nx2JsfG6lvfnk3cMv0XDq67ydINXCvs9GoFrvAGsvm-WOxU6596TVWvLDyFhUyj45F50SGPD5ekwnPvDy3pdbg/w640-h480/IMG_1832.HEIC" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Madeleines à la vanille</span></p><p style="text-align: center;"><span style="font-size: x-large;">Légères, parfumées au goût de la vanille</span></p><p style="text-align: center;"><span style="font-size: x-large;">et surtout avec une jolie bosse!</span></p><p style="text-align: center;"><span style="font-size: x-large;">Pur délice...</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSjrex-RYpon_exjfnFuJmwSWrQmWxbGsU0eusywFiWUYEAPDrPp1qB_SZA0k4eQa-8Di6UnjQb47wtpD6P3zMuhfVqj3FqMVAUNPYHkoOzfUimXDPzX0XB8jVZAI6AxIy3Hi0ae1apmG0unDVAiftfqarWhBuqbP0OawtC7QSUkIQmYQ8jRvZpNY9g/s3139/IMG_1834.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3139" data-original-width="2531" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSjrex-RYpon_exjfnFuJmwSWrQmWxbGsU0eusywFiWUYEAPDrPp1qB_SZA0k4eQa-8Di6UnjQb47wtpD6P3zMuhfVqj3FqMVAUNPYHkoOzfUimXDPzX0XB8jVZAI6AxIy3Hi0ae1apmG0unDVAiftfqarWhBuqbP0OawtC7QSUkIQmYQ8jRvZpNY9g/w516-h640/IMG_1834.HEIC" width="516" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><b><span style="font-size: large;">Ingrédients pour 20 pièces:</span></b></p><p style="text-align: center;"><span style="font-size: large;">4 oeufs</span></p><p style="text-align: center;"><span style="font-size: large;">100 g. de sucre cristal</span></p><p style="text-align: center;"><span style="font-size: large;">2 sucres vanillés </span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe d'arôme liquide de vanille</span></p><p style="text-align: center;"><span style="font-size: large;">120 ml. de l'huile de tournesol</span></p><p style="text-align: center;"><span style="font-size: large;">180 g. de farine pour les pâtisseries</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à café de poudre à lever la pâte</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe d'amandes effilées</span></p><p style="text-align: center;"><span style="font-size: large;">4 cuillères à soupe de l'huile de tournesol pour graisser le moule à madeleines</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Huiler au pinceau le moule à madeleines.</span></p><p style="text-align: center;"><span style="font-size: large;">Dans un saladier battre les oeufs avec le sucre cristal et les 2 sucres vanillés jusqu'à ce qu'un ruban se forme.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter l'huile de tournesol, les 2 cuillères à soupe de l'arôme de vanille liquide.</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter le tout.</span></p><p style="text-align: center;"><span style="font-size: large;">Incorporer la farine mélangée avec la poudre à lever la pâte, mélanger le tout soigneusement.</span></p><p style="text-align: center;"><span style="font-size: large;">Pour obtenir une jolie bosse sur les madeleines il est préférable de placer la pâte obtenu au frigo pendant 2 heures, c'est très important.</span></p><p style="text-align: center;"><span style="font-size: large;">En suite: remplir le moule à madeleines à l'aide d'une cuillère à soupe jusqu'au bord de moule.</span></p><p style="text-align: center;"><span style="font-size: large;">Saupoudrer d'amandes effilées et enfourner dans un four préalablement préchauffé à 190°C chaleur tournante pendant 10 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Après la cuisson faire refroidir les madeleines sur une grille culinaire.</span></p><p style="text-align: center;"><span style="font-size: large;">Servir tièdes ou à dévorer froides...</span></p><p style="text-align: center;"><span style="font-size: large;">Conserver 3 jours dans une boite en métal ou un bocal en verre avec son couvercle.</span></p><p style="text-align: center;"><span style="font-size: large;">...et Voilà!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI0uMxhcSSU0jMqh2h5OUlmNA94LAPap0oK-zCfNBFCCGHKufxNzh8X2tj6HdRiTkmr6325mJNZZZJvxhWnUCSesv8OuCZGY2HheyL-qN7GQZB-_DVKYsjJLN5uSKpWSx8gsO96qGMNlB9TV3sEBGQU3eEmu3s-W2x5_xb689EX55TsZREkeND9I8oA/s4032/IMG_1846.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAI0uMxhcSSU0jMqh2h5OUlmNA94LAPap0oK-zCfNBFCCGHKufxNzh8X2tj6HdRiTkmr6325mJNZZZJvxhWnUCSesv8OuCZGY2HheyL-qN7GQZB-_DVKYsjJLN5uSKpWSx8gsO96qGMNlB9TV3sEBGQU3eEmu3s-W2x5_xb689EX55TsZREkeND9I8oA/w480-h640/IMG_1846.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement :</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Recette & photos</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-56210861280165700132022-08-10T16:54:00.002+02:002022-08-10T16:59:43.822+02:00SCIALATIELLI AUX MOULES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdefoS4MrZoBg1V1pkDnmgPVaXk8Wki8AAmRbMpIwiGS2HjPSfYvTTsKzbPQkAludWfF-Rz8HM808cawD4QE9qjvCaUMq3BzAn_9lZVcOYQjVPi5igBcWgtDpMCOVvKDUeUc80nj-X764Ffq6H_Re_NeVvOjhHUDRu01JNCj2Dm81DBMB67-TSark-cw/s4032/IMG_1635.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdefoS4MrZoBg1V1pkDnmgPVaXk8Wki8AAmRbMpIwiGS2HjPSfYvTTsKzbPQkAludWfF-Rz8HM808cawD4QE9qjvCaUMq3BzAn_9lZVcOYQjVPi5igBcWgtDpMCOVvKDUeUc80nj-X764Ffq6H_Re_NeVvOjhHUDRu01JNCj2Dm81DBMB67-TSark-cw/w640-h480/IMG_1635.HEIC" width="640" /></a></div><br /><p><br /></p><p> SCIALATIELLI AUX MOULES</p><p>Délicieux plat de pâtes aux moules.</p><p>Un plat d'été à déguster à midi ou le soir...</p><p>Ultra rapide à préparer et mega bon!</p><p><br /></p><p><b>Recette pour 4 personnes:</b></p><p>2 kg. des moules</p><p>250 ml. de vin blanc</p><p>500 g. de Scialatielli au choix</p><p>4 gousses d'ail</p><p>2 cuillères à soupe de rouille (assaisonnement pour les poissons en petit pot)</p><p>basilic frais</p><p>sel&poivre</p><p>herbes italiennes séchées</p><p><br /></p><p><b>Préparation:</b></p><p>Laver les moules à l'eau froide plusieurs fois (c'est le secret de cette recette!)</p><p>Transvaser les moules dans une grande sauteuse, assaisonner d'herbes italiennes, saler&poivrer, ajouter le vin blanc et les gausses d'ail finement hachées.</p><p>Couvrir la sauteuse, laisser cuire les moules jusqu' à ce qu'elles s'ouvrent.</p><p>Filtrer le jus de cuisson, laisser les moules de côté.</p><p>Cuire les scialatielli (dans ma recette j'ai utilisé les deux sortes de pâtes: à l'encre de seiche et aux piments)</p><p>Transvaser les pâtes dans la sauteuse avec les moules, ajouter les 2 cuillères à soupe de rouille, saler et poivrer ajouter éventuellement les herbes fraiches, mélanger le tout et laisser cuire à feu vif pendant quelques instants.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9ob028SOUHPUEh5bWX__2ByvDCyYQjMozjbhNSOrKcIi3_THY5glinbQyyr2NbdLufJkjaAPtvYitZSwUfh2Az5pWwyzwUP1H0-1IHUaMz-8CLuFa1paQw7pZDay5tWCGgrnhul7kg7TEG2Txu-c--g31RKMaRy99ts7nnEYduTfkUFcXgHLneQnXA/s4032/IMG_1628.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9ob028SOUHPUEh5bWX__2ByvDCyYQjMozjbhNSOrKcIi3_THY5glinbQyyr2NbdLufJkjaAPtvYitZSwUfh2Az5pWwyzwUP1H0-1IHUaMz-8CLuFa1paQw7pZDay5tWCGgrnhul7kg7TEG2Txu-c--g31RKMaRy99ts7nnEYduTfkUFcXgHLneQnXA/w640-h480/IMG_1628.HEIC" width="640" /></a></div><br /><p><br /></p><p>Servir chaud dans les assiettes profondes.</p><p>Et Voilà!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EqajG-5t1_EIyuuF5amYhaIud7z7AJUA_A0AzABlqnmlXpXmQgipw6hfzKRgLXfmOFUl8EF4HdaZD5a2_e9GF76ybZT0Vc5poAFkQRDS5mGyhGxFT6LU_iyGp5gV2Dxv1ipHwnG_BO5pGEQUcrq9cxr_vYO-39e0ThXDDjwoMBwcFksD6sru0BYTQg/s4032/IMG_1636.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EqajG-5t1_EIyuuF5amYhaIud7z7AJUA_A0AzABlqnmlXpXmQgipw6hfzKRgLXfmOFUl8EF4HdaZD5a2_e9GF76ybZT0Vc5poAFkQRDS5mGyhGxFT6LU_iyGp5gV2Dxv1ipHwnG_BO5pGEQUcrq9cxr_vYO-39e0ThXDDjwoMBwcFksD6sru0BYTQg/w640-h480/IMG_1636.HEIC" width="640" /></a></div><br /><p><br /></p><p><br /></p><p>Savoureusement: </p><p>Krystina cuisine</p><p><br /></p><p><b>Recette&Photos:</b></p><p><b>Krystina cuisine</b></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-80848850890830720362022-08-10T10:34:00.004+02:002022-08-10T13:38:48.386+02:00LASAGNE DE COURGETTES<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-P-y7B87VWmKUXdCQ9Fy4xmGEqsnME1V7fKXnydlXNdXZPBrZzHUmCzaYjcF9WVcxIo5k06LSRD8Taf81y_4_t7BFHbqDXsYqzypeHDV6u6vR7KQavwDEtcaF5OAEU4DvvTrSo6hLlXdIerdBUYqry4FJhnMJEYQjNb8VFYKUobjXpI2nzjTOBKDrgg/s4032/IMG_1366.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-P-y7B87VWmKUXdCQ9Fy4xmGEqsnME1V7fKXnydlXNdXZPBrZzHUmCzaYjcF9WVcxIo5k06LSRD8Taf81y_4_t7BFHbqDXsYqzypeHDV6u6vR7KQavwDEtcaF5OAEU4DvvTrSo6hLlXdIerdBUYqry4FJhnMJEYQjNb8VFYKUobjXpI2nzjTOBKDrgg/w480-h640/IMG_1366.HEIC" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"> Lasagne de Courgettes.</span></div><p></p><p style="text-align: center;"><span style="font-size: large;">Un plat d'été par excellence et sans viande!</span></p><p style="text-align: center;"><span style="font-size: large;">Vous pouvez le présenter et servir en mets, à l'entrée ou en plat,</span></p><p style="text-align: center;"><span style="font-size: large;"> libre à vous!</span></p><p style="text-align: center;"><span style="font-size: large;">Recette pour 6 personnes servi en plat, </span></p><p style="text-align: center;"><span style="font-size: large;">pour les mets et l'entrée il suffit de diviser le plat en plus petites portions.</span></p><p><br /></p><p><b>Ingrédients pour la farce:</b></p><p>2 grosses courgettes</p><p>2 poivrons rouge</p><p>1 poivron jaune</p><p>16 feuilles de lasagne prêts à cuire</p><p>herbes de provence</p><p>l'huile d'olive</p><p>basilic et origan frais </p><p>sel&poivre</p><p>2 grosses tomates fraiches découpée en rondelles (garder les juste avant de l'enfourner le plat)</p><p><br /></p><p><br /></p><p><b>Ingrédients pour la sauce tomate:</b></p><p>6 grosses tomates</p><p>2 oignons hachée</p><p>2 gausses d'ail</p><p>thym et basilic</p><p>sel&poivre</p><p>l'huile d'olive</p><p><br /></p><p><b>Ingrédients pour la sauce béchamel:</b></p><p>600 ml. de lait froid</p><p>200 ml. de crème allégée</p><p>1 grosse cuillère à soupe de beurre doux</p><p>1 grosse cuillère à soupe de farine</p><p>2 pincées de la noix de muscade</p><p>sel&poivre</p><p><br /></p><p><b>Préparation:</b></p><p>On commence par nettoyer les courgettes et les poivrons.</p><p>Découper les courgettes en tranches épaisses et les faire rissoler de deux côté dans l'huile d'olive. Assaisonner de sel & poivre et d'herbes de Provence.</p><p>Laisser de côté.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_koES9DWgEEFs_gaecrCjHWBKP080yGR7TQpuxOER9GuzuG3XjAqo0SyrxkSkzEbTOKqyTOvBSQL7M_IZRsVTEvR4_rLDGN9GyAuhTjuUJd1oy0JdIQYiVzCK0CywsU-DO16KoeQmIbJiIn2OqgBhy4FK6nXfCxgUb5EHLD6b28yqmCju10w-cmwpg/s4032/IMG_1345.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_koES9DWgEEFs_gaecrCjHWBKP080yGR7TQpuxOER9GuzuG3XjAqo0SyrxkSkzEbTOKqyTOvBSQL7M_IZRsVTEvR4_rLDGN9GyAuhTjuUJd1oy0JdIQYiVzCK0CywsU-DO16KoeQmIbJiIn2OqgBhy4FK6nXfCxgUb5EHLD6b28yqmCju10w-cmwpg/w480-h640/IMG_1345.HEIC" width="480" /></a></div><br /><p><br /></p><p>Découper les poivrons en lamelles et faire rissoler dans l'huile d'olive, assaisonner.</p><p>Laisser de côté.</p><p>En suite on prépare la sauce béchamel: dans un poêlon faire fondre le beurre, ajouter la farine, faire frémir pendant quelques instants, ensuite peu à peu verser le lait, porter à ébullition, laisser s'épaissir, ajouter la crème, assaisonner et laisser frémir à petit feu pendant quelques instants.</p><p>Laisser refroidir.</p><p>Il ne reste que la préparation de la sauce tomate!</p><p>Laver les tomates, hacher les oignons. Assaisonner. </p><p>Faire cuire le tout dans l'huile d'olive jusqu'à ce que les tomates se fendent complètement.</p><p>Dans un plat allant au four, verser 3 cuillères à soupe de sauce béchamel.</p><p>Couvrir de 3 feuilles de lasagnes, déposer dessus les rondelles de courgettes rissolées, napper de sauce tomates, couvrir à nouveau de feuilles de lasagnes et napper de sauce béchamel.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAbP-1IcD9QLSeMRzao9gFcvd0HieJ7iotRvxzFPydff4cvdtxx9z94H9C1QUK-ftU7ZoDK22qtrBRJJ5LTRh_9Xs9f_vRz9bKYrygMQFS1lojl_1RvJr5Q5pPWDeGlyrPxQ5tHaXnpJket5htXpgMYnk0NGeV0XeryKBM0cxTBZeIkLL4vvIl7QbHQ/s4032/IMG_1349.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAbP-1IcD9QLSeMRzao9gFcvd0HieJ7iotRvxzFPydff4cvdtxx9z94H9C1QUK-ftU7ZoDK22qtrBRJJ5LTRh_9Xs9f_vRz9bKYrygMQFS1lojl_1RvJr5Q5pPWDeGlyrPxQ5tHaXnpJket5htXpgMYnk0NGeV0XeryKBM0cxTBZeIkLL4vvIl7QbHQ/w480-h640/IMG_1349.HEIC" width="480" /></a></div><br /><p><br /></p><p>Répéter la même opération jusqu'à épuisement des tous les ingrédients.</p><p>Garnir de rondelles de tomates fraiches.</p><p>Terminer par la sauce bechamel.</p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Garnir de basilic et l'origan frais</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb15Yit5VvQYejiMEA21xpHyWUY_PIQNvrZ9V2d8A5eh4PWFd-7TcJrNUA4SfXz4ByzWyr_v58brrqj7z14t3EoTJDUtO7XuWAAcifDrd29ImlWTerb-K_n8zlbTWRME-OKF7P3mnrsXTpxu8PqZzw-Z8KvUaaslJAlF4D1ACNT8KFRj3n6-ORYkiNA/s4032/IMG_1353.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb15Yit5VvQYejiMEA21xpHyWUY_PIQNvrZ9V2d8A5eh4PWFd-7TcJrNUA4SfXz4ByzWyr_v58brrqj7z14t3EoTJDUtO7XuWAAcifDrd29ImlWTerb-K_n8zlbTWRME-OKF7P3mnrsXTpxu8PqZzw-Z8KvUaaslJAlF4D1ACNT8KFRj3n6-ORYkiNA/w480-h640/IMG_1353.HEIC" width="480" /></a></div><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div>Enfourner dan un four préchauffé à 180C° pendant +/- 50 </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> minutes, laisser cuire jusqu'à ce que la croute soit bien dorée.</span></div><p>Après la cuisson diviser le plat en portions, dresser dans les assiettes profondes.</p><p>Et Voilà!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLtMTOfsXnAkdiSdGmAdr7sZ4sjAiyiZTygDnwxobZSs9HSaB_YFH_w9l74yjGRo1eMb7e8ZY6a559yO6xuEfXuJL5G8xcgjMFa_9sYnDXD0wyWP0cjz1-db4feYWE-czJJAjpiHe-WtMeQnTX2WpspcakL9tbL3RKEBZoHxDL5jp_4l7v3fA4NZgJg/s4032/IMG_1368.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLtMTOfsXnAkdiSdGmAdr7sZ4sjAiyiZTygDnwxobZSs9HSaB_YFH_w9l74yjGRo1eMb7e8ZY6a559yO6xuEfXuJL5G8xcgjMFa_9sYnDXD0wyWP0cjz1-db4feYWE-czJJAjpiHe-WtMeQnTX2WpspcakL9tbL3RKEBZoHxDL5jp_4l7v3fA4NZgJg/w480-h640/IMG_1368.HEIC" width="480" /></a></div><br /><p><br /></p><p><br /></p><p>Savoureusement:</p><p>Krystina cuisine</p><p><br /></p><p>Recette & photos:</p><p>Krystina cuisine</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-80706604285692643702022-08-01T17:23:00.003+02:002022-08-01T17:37:02.549+02:00Sorbet Noix De Coco<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWUKcx_oDerDl9nwXQCqXi9tRUCYx_-i7KX63tL87ql7lnHJFWp1k1AH3zHpQFbUZA_8k_11n2VyRacxdWwva3dfyjYNXYQ1ds6xDE4kyvl-Y-aADebulQ4vJVYg6YB4BZV6m5OuepXDwEmD57aytt2X0xIkvt55TBm6EkZEax0QRLJIvrjeZuw8dUA/s4032/IMG_1522.HEIC" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWUKcx_oDerDl9nwXQCqXi9tRUCYx_-i7KX63tL87ql7lnHJFWp1k1AH3zHpQFbUZA_8k_11n2VyRacxdWwva3dfyjYNXYQ1ds6xDE4kyvl-Y-aADebulQ4vJVYg6YB4BZV6m5OuepXDwEmD57aytt2X0xIkvt55TBm6EkZEax0QRLJIvrjeZuw8dUA/w480-h640/IMG_1522.HEIC" width="480" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Sorbet à la noix de coco</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Ingrédients pour 6 portions</b></span></p><p style="text-align: center;"><span style="font-size: large;">400 ml. de lait de coco</span></p><p style="text-align: center;"><span style="font-size: large;">200 ml. d'eau froide</span></p><p style="text-align: center;"><span style="font-size: large;">150 g. de sucre</span></p><p style="text-align: center;"><span style="font-size: large;">2 sucres vanillés</span></p><p style="text-align: center;"><span style="font-size: large;">1 cuillère à soupe d'arôme liquide de vanille</span></p><p style="text-align: center;"><span style="font-size: large;">50 g. de copeaux de noix de coco</span></p><p style="text-align: center;"><span style="font-size: large;">100 ml. de liqueur de coco genre Batida</span></p><p style="text-align: center;"><span style="font-size: large;">L'écorce de 2 citrons vert pour la présentation</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><b>Préparation:</b></span></p><p style="text-align: center;"><span style="font-size: large;">Faire bouillir l'eau avec le sucre pendant 3 minutes sans mélanger pour obtenir un sirop.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser refroidir.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le lait de coco avec les copeaux de la noix de coco, le sucre vanillé, l'arôme de vanille et la liqueur de coco.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout et transvaser dans la sorbetière, laisser prendre le sorbet pendant +/- 30 minutes.</span></p><p style="text-align: center;"><span style="font-size: large;">Ensuite, transvaser le sorbet obtenu dans un récipiant très propre allant au congélateur.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser durcir pendant 12 heures.</span></p><p style="text-align: center;"><span style="font-size: large;">Déguster le sorbet avec les biscuits concassés ou amandes grillées.</span></p><p style="text-align: center;"><span style="font-size: large;">Décorer de l'écorce de citron vert copeaux de la noix de coco.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52SwMWDsNCwU0MyVqkJtQTCj1Jr4nS_b4fekJ-pQQaCbise72ZrmH1hD6kc5NEm0cixqqzQWH4vwV3eCWtuAweh51pQiAuVDwLz6Ejrvor9YhFJggYpUAfQTv8XvhcvvBS5GiEU9tTC3wracb773-m4gkTDk-dYLuE28nB9cA3i8bXVtaI9bejc5vBw/s4032/IMG_1516.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52SwMWDsNCwU0MyVqkJtQTCj1Jr4nS_b4fekJ-pQQaCbise72ZrmH1hD6kc5NEm0cixqqzQWH4vwV3eCWtuAweh51pQiAuVDwLz6Ejrvor9YhFJggYpUAfQTv8XvhcvvBS5GiEU9tTC3wracb773-m4gkTDk-dYLuE28nB9cA3i8bXVtaI9bejc5vBw/w480-h640/IMG_1516.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Recette & photos:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-63053062108995829822022-08-01T10:29:00.009+02:002022-08-01T15:37:51.610+02:00Scialatielli à l'Encre de Seiche et Vongole<p style="text-align: center;"><span style="font-size: x-large;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oPEMMp-DCgA6CPyW97u8HWn-eMLv7zPWk7mc6COQbqLPLvSRphO--nmJj1TDVrkY03CDv-lRLlNGuz_UiO4CStpiWI6RWy-F-wRQJS6mqURY4s0fNDXxdUO5k9oQJAADXx1U_xNTzjIBw4uuV8HLwvc3buMJiXdjvOZStzhPOa16g2pyZCz0ZeRMPg/s4032/IMG_1506.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oPEMMp-DCgA6CPyW97u8HWn-eMLv7zPWk7mc6COQbqLPLvSRphO--nmJj1TDVrkY03CDv-lRLlNGuz_UiO4CStpiWI6RWy-F-wRQJS6mqURY4s0fNDXxdUO5k9oQJAADXx1U_xNTzjIBw4uuV8HLwvc3buMJiXdjvOZStzhPOa16g2pyZCz0ZeRMPg/w480-h640/IMG_1506.HEIC" width="480" /></a></i></span></div><span style="font-size: x-large;"><i><br /> </i></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"><i>Scialatielli à l'encre de seiche, vongole, </i></span></p><p style="text-align: center;"><span style="font-size: x-large;"><i> calamars et grosses crevettes.</i></span></p><p style="text-align: center;"><span style="font-size: x-large;"><i>Un plat qui vient du sud.</i></span></p><p style="text-align: center;"><span style="font-size: x-large;"><i>Un plat ensoleillé, pour tous les événements...</i></span></p><p style="text-align: center;"><span style="font-size: x-large;"><i>J'ADORE!</i></span></p><p style="text-align: center;"><span style="font-size: x-large;"><i><br /></i></span></p><p style="text-align: center;"><span style="font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='427' height='334' src='https://www.blogger.com/video.g?token=AD6v5dz8XWpxCURIY8a3y269M7IDXvG_vyLniJnSo4pRj_tLS00Mtz5wGQkPZwId5cJACEWzlVO_UxeWrDUFOfEZ1w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div><span style="font-size: x-large;"><br /><i><br /></i></span><p></p><p style="text-align: center;"><b><span style="font-size: large;">Ingredients pour 4 personnes:</span></b></p><p style="text-align: center;"><span style="font-size: large;">500 g. de Scialatielli nero di Seppia</span></p><p style="text-align: center;"><span style="font-size: large;">1 kg. de Vongole</span></p><p style="text-align: center;"><span style="font-size: large;">4 tubes d'encornets </span></p><p style="text-align: center;"><span style="font-size: large;">12 grosses crevettes crus non décortiquées </span></p><p style="text-align: center;"><span style="font-size: large;">6 grosses gousses d'ail</span></p><p style="text-align: center;"><span style="font-size: large;">2 cuillères à soupe de Rouille </span></p><p style="text-align: center;"><span style="font-size: large;">100 ml. de vin blanc</span></p><p style="text-align: center;"><span style="font-size: large;">sel&poivre</span></p><p style="text-align: center;"><span style="font-size: large;">l'huile d'olive</span></p><p style="text-align: center;"><span style="font-size: large;">herbes sèches italiennes</span></p><p style="text-align: center;"><span style="font-size: large;">Pili Pili</span></p><p style="text-align: center;"><span style="font-size: large;">Sauge verte</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><b><span style="font-size: large;">Préparation:</span></b></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-size: large;">Laver soigneusement les vongole. </span></p><p style="text-align: center;"><span style="font-size: large;">Découper les tubes d'encornets en lamelles.</span></p><p style="text-align: center;"><span style="font-size: large;">Les faire revenir dans une sauteuse à feu moyen,</span></p><p style="text-align: center;"><span style="font-size: large;">dans 4 cuillères à soupe de l'huile d'olive et 1 cuillère à café d'herbes italiennes sèches.</span></p><p style="text-align: center;"><span style="font-size: large;">Faire revenir les grosses gausses d'ail finement hachées dans 4 cuillères à soupe de l'huile d'olive.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les vongole, le vin blanc, saler et poivrer.</span></p><p style="text-align: center;"><span style="font-size: large;">Couvrir le plat, cuire quelques minutes jusqu'à ce que les vongol s'ouvrent complètement.</span></p><p style="text-align: center;"><span style="font-size: large;">Cuire les Scialatielli, égoutter.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser directement les pâtes dans la sauteuse avec les lamelles d'encornets.</span></p><p style="text-align: center;"><span style="font-size: large;">Ajouter les vongole avec le jus de cuisson et 2 cuillères à soupe de Rouille.</span></p><p style="text-align: center;"><span style="font-size: large;">Saler et poivres, ajouter 3 pincées de Pili Pili.</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger le tout et laisser mijoter pendant quelque minutes à feu vif.</span></p><p style="text-align: center;"><span style="font-size: large;">Pour la touche finale ajouter les petites brochettes de grosses crevettes rissolées.</span></p><p style="text-align: center;"><span style="font-size: large;">Garnir de feuilles de sauge verte.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC5_7CULR3wMYALBa1mkStMUt575Z1pMDdNhivd1kG5PCt9QkESFKoXl_eZSXlGqNCEgIrtZhsIqkKXM2X06ToQyLrjpHQ0eMpe9HJK6DYYkQ3aXTNohFAsPKYQmjw0MHbvwqUwqWErjDGKMWBiucr1J1v7R64OWx9z_zAeXMnbNYE73t1sEaUDnyVw/s4032/IMG_1503.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC5_7CULR3wMYALBa1mkStMUt575Z1pMDdNhivd1kG5PCt9QkESFKoXl_eZSXlGqNCEgIrtZhsIqkKXM2X06ToQyLrjpHQ0eMpe9HJK6DYYkQ3aXTNohFAsPKYQmjw0MHbvwqUwqWErjDGKMWBiucr1J1v7R64OWx9z_zAeXMnbNYE73t1sEaUDnyVw/w480-h640/IMG_1503.HEIC" width="480" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o4wV75BxHRwM2xNq-P0DQ5YBehhvVsQpgNSQRFKPHzue63TRzGz56ASjsJ4r2vi8kJS-3VipSd49JWak-nJkfz2r5NeeUSUlOZ_8nKZcChYj5yu8RaIu1T359aliXXv-GRjf2goXbiYN_qSA5OVjwJujmEhKfITsnL3KtQo7J9ukOhfzWZzo1iNkIA/s4032/IMG_1513.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o4wV75BxHRwM2xNq-P0DQ5YBehhvVsQpgNSQRFKPHzue63TRzGz56ASjsJ4r2vi8kJS-3VipSd49JWak-nJkfz2r5NeeUSUlOZ_8nKZcChYj5yu8RaIu1T359aliXXv-GRjf2goXbiYN_qSA5OVjwJujmEhKfITsnL3KtQo7J9ukOhfzWZzo1iNkIA/w640-h480/IMG_1513.HEIC" width="640" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;">Recette & Photos:</span></p><p style="text-align: center;"><span style="font-size: medium;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0tag:blogger.com,1999:blog-593604815241065701.post-83431585900329903012021-08-21T11:29:00.001+02:002021-08-21T11:29:53.867+02:00Tarte crème fraises-rhubarbe<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNd0OkJAgj4A8BoiBwoaOe_0QGBftUR1Mw8rRIZGSFCOvca4tCBkhe888q52MNW2UpwbYCOkjfD2TePeEypglxEL7O-70Aa1hID7t2Za63cRPvI3zX2ZUVCUmvlZBieZyCCc_6sRtExxA/s3697/IMG_9094.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2773" data-original-width="3697" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNd0OkJAgj4A8BoiBwoaOe_0QGBftUR1Mw8rRIZGSFCOvca4tCBkhe888q52MNW2UpwbYCOkjfD2TePeEypglxEL7O-70Aa1hID7t2Za63cRPvI3zX2ZUVCUmvlZBieZyCCc_6sRtExxA/w640-h480/IMG_9094.HEIC" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"> Une délicieuse tarte à base d'une pâte brisée, </span></p><p style="text-align: center;"><span style="font-size: x-large;">nappée d'une crème chantilly au mascarpone,</span></p><p style="text-align: center;"><span style="font-size: x-large;">délicieusement décorée de la rhubarbe et fraises passées au four.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Pour le fond de la tarte:</b></span></p><p style="text-align: center;"><span style="font-size: x-large;">1 cercle de pâte brisée ou feuilleté </span></p><p style="text-align: center;"><span style="font-size: x-large;">___</span></p><p style="text-align: center;"><span style="font-size: x-large;">Couvrir le fond de moule à tarte de papier pour cuisson.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Dérouler le cercle de pâte brisée ou feuilleté, piquer le fond avec la pointe de fourchette.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Enfourner dans le four préalablement préchauffé selon les conseils de fabricant.</span></p><p style="text-align: center;"><span style="font-size: x-large;">Après la cuisson laisser complètement refroidir le fond de la tarte.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Pour la crème:</b></span></p><p style="text-align: center;"><span style="font-size: x-large;">200 ml. de crème à fouetter 40% M.G</span></p><p style="text-align: center;"><span style="font-size: x-large;">200 g. de Mascarpone</span></p><p style="text-align: center;"><span style="font-size: x-large;">5 gouttes d'arôme de vanille</span></p><p style="text-align: center;"><span style="font-size: x-large;">2 cuillères à soupe de sucre impalpable</span></p><p style="text-align: center;"><span style="font-size: x-large;">___</span></p><p style="text-align: center;"><span style="font-size: large;">Fouetter tous les ingrédients ensemble pour obtenir une crème bien ferme.</span></p><p style="text-align: center;"><span style="font-size: large;">Placer la au frigo.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Pour les fruits:</b></span></p><p style="text-align: center;"><span style="font-size: x-large;">200 g. de la rhubarbe découpée en cubes</span></p><p style="text-align: center;"><span style="font-size: x-large;">200 g. des belles fraises en petits morceaux</span></p><p style="text-align: center;"><span style="font-size: x-large;">3 sucres vanillés (30 g.)</span></p><p style="text-align: center;"><span style="font-size: x-large;">Le jus d'une orange </span></p><p style="text-align: center;"><span style="font-size: x-large;">___</span></p><p style="text-align: center;"><span style="font-size: large;">Mélanger tous les ingrédients ensemble.</span></p><p style="text-align: center;"><span style="font-size: large;">Transvaser le tout dans un plat allant au four recouvert de papier pour cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Enfourner pendant 15 minutes dans un four préchauffé à 180°C.</span></p><p style="text-align: center;"><span style="font-size: large;">Laisser refroidir totalement après la cuisson.</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><b>Dressage de la tarte:</b></span></p><p style="text-align: center;"><b>___</b></p><p style="text-align: center;"><span style="font-size: large;">Napper de crème le fond de tarte,</span></p><p style="text-align: center;"><span style="font-size: large;">étaler uniformément la crème sur toute sa surface.</span></p><p style="text-align: center;"><span style="font-size: large;">Déposer dessus les fruits bien froid et le jus de cuisson.</span></p><p style="text-align: center;"><span style="font-size: large;">Placer la tarte au frigo 1 heure avant la dégustation.</span></p><p style="text-align: center;"><span style="font-size: large;">Et Voilà!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouv6yvv0ArIm8MJMzZjrawG8xciauT216tCh5gebxCCsm-7KOt7NLNRsQ5TmQR9vYshIM062_T8kiWleO5NGt4uDW7vtMtTsYLFCF8n16FtEpOqPjvF1qiEGmnVlCr0jgt3y4Otiai5oA/s4032/IMG_9100.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouv6yvv0ArIm8MJMzZjrawG8xciauT216tCh5gebxCCsm-7KOt7NLNRsQ5TmQR9vYshIM062_T8kiWleO5NGt4uDW7vtMtTsYLFCF8n16FtEpOqPjvF1qiEGmnVlCr0jgt3y4Otiai5oA/w640-h480/IMG_9100.HEIC" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span><p></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Savoureusement:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;">Photos&Recette:</span></p><p style="text-align: center;"><span style="font-size: x-large;">Krystina cuisine</span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p><p style="text-align: center;"><span style="font-size: x-large;"><br /></span></p>Krystina cuisinehttp://www.blogger.com/profile/16945441246411209464noreply@blogger.com0