tag:blogger.com,1999:blog-90582206362464779142024-03-13T18:50:15.351-07:00Blog Oum Fadwa ★★★★★oum Fadwa. Blog spécial pâtisseriecoderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-9058220636246477914.post-77598569625462579922012-01-16T11:09:00.000-08:002012-01-16T11:09:50.577-08:00Crumble coco framboise ananas<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="background-color: white;"><br class="Apple-interchange-newline" /></span><div style="text-align: center;"><span style="background-color: white; font-size: x-large;">Crumble coco framboise ananas</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presenencoupe" border="0" height="636" src="http://storage.canalblog.com/43/35/468321/66928477.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Une simple association de coulis de fruits maison: framboise et ananas avec un crumble croustillant à la noix de coco.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 400 g d'ananas en morceaux (surgelés ici)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 200 g de framboises fraîches ou surgelées </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-5 cl d'eau</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">- 2 cac de sucre en poudr</span><span style="color: #993300; font-size: 14pt;">e</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Pour le crumble</span>*</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-30 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-30 g de sucre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-30 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-30 g de noix de coco</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;">* Ces proportions sont pour beaucoup plus que 2 verrines</span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="text-decoration: underline;"><span style="font-size: 12pt;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;"><img alt="ananas" border="0" height="459" src="http://storage.canalblog.com/70/56/468321/66928365.jpg" width="510" /></span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="font-size: 12pt;"><span style="font-size: 14pt;">Versez les morceaux d'ananas encore surgelés dans une poêle et faites-les revenir jusqu'à leur décongélation. Mixer les avec 1 ou 2 cl d'eau. N'ajoutez pas de sucre s'ils sont assez sucrés.</span></span><em><span style="font-size: 12pt;"><br />
</span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;"><img alt="framboise 2" border="0" height="406" src="http://storage.canalblog.com/34/52/468321/66928380.jpg" width="510" /></span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300;"><span style="font-size: 14pt;"><span style="font-size: 12pt;"><span style="font-size: 14pt;">Mixez les framboises avec 3 cl d'eau et le sucre. La proportion de sucre peut varier en fonction de l'acidité des framboises</span></span></span></span><span style="color: #993300; font-size: 14pt;"><em><span style="font-size: 12pt;">.</span></em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;"><img alt="framboise tamis" border="0" height="463" src="http://storage.canalblog.com/39/38/468321/66928395.jpg" width="510" /></span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Passez le coulis de framboise au travers d'un tamis pour enlever les petites graines<em></em></span><span style="color: #993300; font-size: 14pt;"><em><span style="font-size: 12pt;">. </span></em><span style="font-size: 12pt;"><span style="font-size: 14pt;">Mettez les coulis de fruits au frais.</span></span><em><span style="font-size: 12pt;"><br />
</span></em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;"><img alt="3" border="0" height="543" src="http://storage.canalblog.com/57/48/468321/66928405.jpg" width="510" /></span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;"><span style="font-size: 12pt;"><span style="font-size: 14pt;"><span style="text-decoration: underline;">Pour le crumble</span>: </span></span></span><span style="color: #993300;"><span style="font-size: 14pt;">Versez la farine dans le bol du robot: Ajoutez le sucre et la noix de coco: Coupez le beurre en petits morceaux</span><span style="font-size: 14pt;"><span style="font-size: 12pt;"><span style="font-size: 14pt;"> et</span></span></span></span><span style="color: #993300; font-size: 14pt;">ajouter<em></em></span><span style="color: #993300; font-size: 14pt;">-le au mélange puis faites fonctionner le robot<span style="font-size: 12pt;"><span style="font-size: 14pt;"> par a coups jusqu'à l'obtention d'un mélange sablonneux.Versez le mélange en couche fine sur uns plaque recouverte de papier de cuisson et faites cuire 15 minutes environ dans un four préchauffé à 180 degrés.</span></span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><span style="font-size: 12pt;"><span style="background-color: white; font-size: 14pt;"><img alt="cuiilère crumble" border="0" height="459" src="http://storage.canalblog.com/88/78/468321/66953469.jpg" width="510" /></span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Versez dans chaque verrine le mélange ananas puis framboise ou commencez par le coulis framboise pour finir par l'ananas.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-size: 14pt;"><em><span style="background-color: white; font-size: 12pt;"><img alt="crumble sur framboise" border="0" height="436" src="http://storage.canalblog.com/15/50/468321/66928442.jpg" width="510" /></span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Parsemez les verrines de crumble peu de temps avant de servir</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation fin de billet" border="0" height="494" src="http://storage.canalblog.com/82/23/468321/66966410.jpg" width="518" /></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-34916860800884699452012-01-16T11:08:00.000-08:002012-01-16T11:08:18.713-08:00Briochettes au sucre perlé<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Briochettes au sucre perlé</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="pr_sentation_2" border="0" height="563" src="http://storage.canalblog.com/40/83/468321/62539398.jpg" width="520" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">Nous sommes de retour en Turquie mais heureusement, j'ai encore une semaine de vacances avant de reprendre l'école.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300;"><span style="font-size: 14pt;">De nouvelles petites brioches sans beurre mais à base de crème fraîche, </span></span><span style="color: #993300;"><span style="font-size: 14pt;">une pâte levée déjà testée <span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2011/03/15/20502761.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">ici</span></a></span></span></span><span style="color: #993300;"><span style="font-size: 14pt;"> ,idéales pour le petit déjeuner du dimanche matin ou de n'importe quel jour de la semaine. </span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-250 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-12,5 cl de crème fraîche</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1/2 paquet de levure lyophilisée</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-35 g de sucre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-2 oeufs</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 pincée de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 oeuf battu pour badigeonner les brioches</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- du sucre en grain</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"> <span style="text-decoration: underline;"><span style="font-size: 14pt;">La recette en images</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><a href="http://storage.canalblog.com/56/53/468321/62286841.jpg" style="background-color: white; color: #990000; text-decoration: none;" target="_blank"><img alt="montage_1" border="0" height="140" src="http://storage.canalblog.com/56/53/468321/62286841_p.jpg" width="450" /></a></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">1. Dans un saladier, versez la farine, le sucre et le sel. Mélangez. Réservez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Dans un récipient, diluez avec un peu ou toute la crème fraîche tiède.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Versez ce mélange dans la farine.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><a href="http://storage.canalblog.com/83/37/468321/62286844.jpg" style="background-color: white; color: #990000; text-decoration: none;" target="_blank"><img alt="montage_2" border="0" height="143" src="http://storage.canalblog.com/83/37/468321/62286844_p.jpg" width="450" /></a></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 18pt;"><span style="background-color: white; font-size: 14pt;">4. Ajoutez les oeufs.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 18pt;"><span style="background-color: white; font-size: 14pt;">5. Mélangez bien.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 18pt;"><span style="background-color: white; font-size: 14pt;">6. Travaillez la pâte comme pour une pâte à pain pendant 10 minutes environ. Elle doit être bien souple.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><a href="http://storage.canalblog.com/45/82/468321/62597584.jpg" style="color: #990000; text-decoration: none;" target="_blank"><img alt="montage_3_pour_boule_de_brioche" border="0" height="144" src="http://storage.canalblog.com/45/82/468321/62597584_p.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="450" /></a></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">7. Placez la pâte dans un saladier propre et couvrez d'un torchon. Laissez lever 1 heure 30 dans un endroit chaud.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">8. Dégazez la pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">9. Séparez la pâte en morceaux de 50 g chacun et formez des boules. Placez les brioches bien espacées sur une plaque recouverte de papier de cuisson. Badigeonnez d'oeuf battu et laissez gonfler 45 minutes environ. Parsemez de sucre en grain et faites cuire de 10 minutes envrion dans un four préchauffé à 180 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><img alt="presenbro_che" border="0" height="690" src="http://storage.canalblog.com/83/80/468321/62467217.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="517" /><span style="background-color: white;"> </span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-75847593051648995392012-01-16T11:07:00.001-08:002012-01-16T11:07:31.191-08:00Soupe framboise pastèque<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Soupe framboise pastèque</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="present1" border="0" height="596" src="http://storage.canalblog.com/93/22/468321/66928509.jpg" width="515" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Après la <span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2011/08/05/21668069.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">soupe Abricot et romarin</span></a></span></span><span style="font-size: 14pt;"><span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2011/08/05/21668069.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">,</span></a></span></span><span style="color: #993300; font-size: 14pt;">une nouvelle association de fruits répérée dans </span><span style="color: #993300; font-size: 14pt;">un magazine et aussi sur le joli blog</span><a href="http://auxdelicesdesgourmets.blogspot.com/" style="color: #990000; text-decoration: none;"> <span style="color: #cc0000; font-size: 14pt;">Aux délices des mets.</span> </a><span style="color: #993300; font-size: 14pt;">Il parait qu'il refait beau et chaud en France, un temps idéal pour ce dessert.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Les ingrédients </span>( pour 2 verrines)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 verre de morceaux de pastèque*</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1/2 verre de framboises** ( surgelées ici)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 2 càc de sucre en poudre ( plus ou moins suivant l'acidité des fruits)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1/4 de jus de citron ( vert pour moi)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">- Quelques zestes de citron vert</span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 12pt;"><em>* dont on aura enlever les pépins</em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 12pt;"><em>**</em></span><span style="color: #993300;"><em><span style="font-size: 12pt;">Vous pourrez passer le coulis à travers un tamis pour éliminer les graines des framboises. </span></em><span style="font-size: 14pt;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="ingrédients" border="0" height="624" src="http://storage.canalblog.com/66/73/468321/66834992.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Mixez les morceaux de pastèque avec les framboises un peu dégelées. Ajoutez le jus de citron et le sucre. Mélangez. Placez au frais. Parsemez de zestes de citron et servez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="framboise et citron" border="0" height="572" src="http://storage.canalblog.com/69/81/468321/66835027.jpg" width="518" /></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-51170181748673866372012-01-16T11:06:00.002-08:002012-01-16T11:06:53.884-08:00Pêches roties au gingembre<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Pêches roties au gingembre</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presen pêches rories gingembre" border="0" height="418" src="http://storage.canalblog.com/37/62/468321/67086046.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">Nous avons chaque été au moulin, un monsieur qui vient nous proposer des cageots de pêches: comme les fruits sont bons cette année, on en a bien profité. A moi ensuite de transformer les pêches trops mûres en desserts.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Les ingrédients </span>( pour 3 personnes</span>)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-3 pêches lavées épluchées dénoyautées et coupées en deux</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- une bonne noisette de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 càs de sucre blond</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour le sirop au gingembre</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-1/4 à 1/2 de càc de gingembre frais râpé</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-10 cl d'eau</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-2 càs de sucre en poudre (plus ou moins en fonction des fruits)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-1/4 de jus de citron vert ( jaune ici)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><br />
<span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">La recette</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <img alt="gigembre 2" border="0" height="431" src="http://storage.canalblog.com/02/91/468321/67086061.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Faites fondre le beurre dans une poêle. Placez-y les morceaux de pêches et saupoudrez de sucre. Faites cuire entre 10 et 15 minutes à feu moyen pour faire caraméliser les fruits. Laisser un peu refroidir puis placez les pêches dans des verrines. Réservez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gnigembre 1" border="0" height="554" src="http://storage.canalblog.com/53/02/468321/67086068.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Pour le sirop</span></span>: <span style="color: #993300; font-size: 14pt;">Versez l'eau</span><span style="color: #993300; font-size: 14pt;"> dans une casserole</span><span style="color: #993300; font-size: 14pt;">. Ajoutez le sucre </span><span style="color: #993300; font-size: 14pt;">puis le gingembre et le jus de citron</span><span style="color: #993300; font-size: 14pt;">. Faites cuire jusqu'au filet. Laissez refroidir puis versez sur les pêches roties. Placez au frais jusqu'au moment de servir.</span></span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-89118258366751864392012-01-16T11:06:00.000-08:002012-01-16T11:06:14.232-08:00Sorbet Menthe<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Sorbet Menthe</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation sorbet menthe" border="0" height="485" src="http://storage.canalblog.com/27/22/468321/66599739.jpg" width="520" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"> Il parait qu'il fait chaud en France? En turquie aussi, mais c'est plus habituel ici en plein mois d'août. </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Plus une expérience qu'une vraie recette mais le <span style="text-decoration: line-through;">travail</span> temps d'attente demandé en vaut vraiment la peine: un beau sorbet à la menthe sans colorant et très mentholé</span><span style="color: #993300; font-size: 14pt;"> à</span> <span style="color: #993300; font-size: 14pt;"> servir avec des copeaux de chocolat noir</span><span style="font-size: 14pt;">. <span style="color: #993300;">Pour le sirop de base, je me suis inspirée d'une recette de<span style="color: #cc0000;"> <a href="http://www.marmiton.org/" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Marmiton</span></a></span> et ensuite place à l'improvisation</span></span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="menthe fraiche" border="0" height="444" src="http://storage.canalblog.com/33/60/468321/66810825.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Merci beaucoup à toi Isabelle de m'avoir donné de cette belle menthe de ton jardin.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour 8 boules de sorbet</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour le sirop</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-40 g de feuilles de menthe (poivrée pour moi)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 litre d'eau bouillante</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-200 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour le sorbet</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-la moitié d'un yaourt brassé</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 à 2 càs de sucre ( gélifiant pour moi)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-copeaux ou pépites de chocolat</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Placez les feuilles de menthe dans une casserole et versez dessus l'eau</span><span style="color: #993300; font-size: 14pt;"> bouillante</span>. <span style="color: #993300; font-size: 14pt;">Ajoutez le sucre et couvrez puis laissez reposer <span style="text-decoration: underline;">2</span>jours</span><span style="color: #993300; font-size: 14pt;"> en remuant de temps en temps</span>. <span style="color: #993300; font-size: 14pt;">Le mélange</span> <span style="color: #993300; font-size: 14pt;">devient jaune</span>.<span style="color: #993300; font-size: 14pt;">Passez le mélange à travers un tamis. Refaites bouillir le mélange quelques minutes et rajoutez du sucre si nécessaire. J'ai ensuite divisé le mélange en deux ( à ce stade, en boisson, c'est délicieux). J'ai mélangé 50 cl du sirop avec le yaourt et placer le tout au frigo. Ensuite, j'ai fait turbiner la préparation en sorbetière.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="porte du moulin" border="0" height="706" src="http://storage.canalblog.com/57/80/468321/66810842.jpg" width="518" /></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-43510283141978712222012-01-16T11:04:00.002-08:002012-01-16T11:04:53.849-08:00Verrine légère aux framboises<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://sucreengrain.canalblog.com/archives/2011/08/25/21691308.html" rel="bookmark" style="background-color: white; color: #990000; font-size: large; text-decoration: none;" title="Verrine légère aux framboises"><br class="Apple-interchange-newline" /></a><div style="background-color: white; color: #990000; text-align: center; text-decoration: none;"><a href="http://sucreengrain.canalblog.com/archives/2011/08/25/21691308.html" rel="bookmark" style="color: #990000; text-decoration: none;" title="Verrine légère aux framboises"><span style="font-size: x-large;">Verrine légère aux framboises</span></a></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="en coupe" border="0" height="709" src="http://storage.canalblog.com/59/23/468321/66929659.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Une verrine sans crème ni gélatine mais seulement à base de framboises et de yaourt</span> <span style="color: #993300; font-size: 14pt;">pour un dessert léger et fruité.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients </span></span><span style="color: #993300;"><span style="font-size: 14pt;">( pour 2 verrines)</span></span><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 80 g de yaourt brassé</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 2 sachet de sucre vanillé</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 200 g de framboises surgelées</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 125 g de framboises fraîches</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-2 à 3 càc de sucre en poudre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;"><span style="text-decoration: underline;">La recette</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="yaourt + sucre vanillé" border="0" height="432" src="http://storage.canalblog.com/70/02/468321/66929387.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Versez le yaourt dans un récipient et mélangez-le avec le sucre vanillé</span>. <span style="color: #993300; font-size: 14pt;">Réservez</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="framboise tamise" border="0" height="438" src="http://storage.canalblog.com/85/21/468321/66929418.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Mixez les framboises dégelées avec un peu d'eau puis passez le coulis obtenu à travers un tamis pour enlever les petites graines. Ajoutez le sucre.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage vverine 1" border="0" height="455" src="http://storage.canalblog.com/14/25/468321/66929435.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"><span style="font-size: 14pt;">Versez dans les verrines 8 framboises fraîches coupées en deux puis ajoutez un peu de coulis sur les fruits</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage verrine 2" border="0" height="463" src="http://storage.canalblog.com/17/26/468321/66929465.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Versez dans chaque verrine le yaourt.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage verrine 3" border="0" height="400" src="http://storage.canalblog.com/47/40/468321/66929485.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Versez le coulis puis disposez 5 framboises sur le dessus de chaque verrine. </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="en fin de billet" border="0" height="331" src="http://storage.canalblog.com/47/05/468321/66954051.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Placez au frais jusqu'au moment de servir</span>.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-58725731726935174312012-01-16T11:04:00.000-08:002012-01-16T11:04:09.497-08:00Visitandines aux fruits rouges<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Visitandines aux fruits rouges</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="autre presentation pour blog" border="0" height="393" src="http://storage.canalblog.com/53/74/468321/66575655.jpg" width="517" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">J'ai repris cette recette de<span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2009/03/16/12677691.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;"> Visitandines au pralin</span></a></span> que j'avais beaucoup aimé. Simples à faire et déclinables avec d'autres fruits rouges</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">, c'est en plus une recette très rapide à faire</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Les ingrédients (Pour 6 petites caissettes)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 2 blanc d'oeuf (60 g)</span><span style="color: #993300; font-size: 14pt;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 30 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 40 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 50 g de beurre fondu</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 100 g de fruits rouges surgelés (groseilles et cassis)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="1" border="0" height="466" src="http://storage.canalblog.com/53/48/468321/66566794.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Dans un saladier, battez légèrement les blanc d'oeufs. Ajoutez la farine et le sucre. Mélangez</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="2" border="0" height="478" src="http://storage.canalblog.com/69/16/468321/66566810.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Ajoutez le beurre et mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="AVANT CUİSSON" border="0" height="508" src="http://storage.canalblog.com/79/22/468321/66566915.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Versez la pâte dans les caissettes et parsemez chaque visitandine de groseilles et de cassis encore surgelés. Faites cuire 20 minutes dans un four préchauffé à 180 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="presenation visitandines" border="0" height="472" src="http://storage.canalblog.com/81/70/468321/66571270.jpg" width="490" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-66339045804365525522012-01-16T11:03:00.000-08:002012-01-16T11:03:24.416-08:00Verrine aux mûres sauvages<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Verrine aux mûres sauvages</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="pour blog" border="0" height="490" src="http://storage.canalblog.com/55/51/468321/67080335.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Un de mes</span><span style="color: #993300; font-size: 14pt;"> meilleurs desserts de cet été, réalisé au moulin avec des mûres sauvages ramassées dans la campagne. Après la <span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2009/05/13/13614435.html" style="color: #990000; text-decoration: none;"><span style="color: red;">Tarte crumble aux mûres</span></a></span>, voici une verrine légère très facile à préparer.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Les ingrédients</span> ( pour 2 belles verrines)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-400 g de mûres</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-3 càs de sucre (ou plus, suivant le dégré d'acidité des fruits)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-10 cl d'eau </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 yaourt brassé</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 càs de sirop d'érable</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <img alt="montage1" border="0" height="526" src="http://storage.canalblog.com/08/38/468321/67080427.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Lavez 350 g de mûres et versez-les dans une casserole avec le sucre et l'eau. Faites cuire entre 10 et 15 minutes à feu moyen en mélangeant de temps en temps jusqu'a ce que les fruits soient fondants</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Mixez les fruits pour obtenir un coulis et passez-le à travers un tamis pour éliminer les graines</span><span style="color: #993300;"><em><span style="font-size: 12pt;">( Rajoutez de l'eau si le mélange est très épais).</span></em>V</span><span style="color: #993300; font-size: 14pt;">ous devez obtenir un verre de coulis épais. </span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Disposez au fond de chaque verre une dizaine de mûres entières. Versez du coulis puis ajoutez le yaourt préalablement mélangé au sirop d'érable.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Versez le coulis restant et décorez le dessus de chaque verre avec des mûres. Placez au frais jusqu'au moment de servir.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><a href="http://storage.canalblog.com/38/04/468321/67080444.jpg" style="background-color: white; color: #990000; text-decoration: none;" target="_blank"><img alt="mures2" border="0" height="424" src="http://storage.canalblog.com/38/04/468321/67080444_p.jpg" width="411" /></a></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-76288430671787584812012-01-16T11:02:00.001-08:002012-01-16T11:02:36.409-08:00Noisettes caramélisées à la fleur de sel<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Noisettes caramélisées à la fleur de sel</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation noisette" border="0" height="486" src="http://storage.canalblog.com/29/56/468321/66773090.jpg" width="516" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">De délicieuses noisettes caramélisées avec une pointe de sel. Il fallait y penser. La recette vient du site <a href="http://scally.typepad.com/" style="color: #990000; text-decoration: none;"><span style="color: red;">C'est moi qui l'ai fait</span>.</a> On peut doubler voir tripler les proportions tellement c'est bon.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 50 g de noisettes émondées*</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1,25 cl d'eau</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 20 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 2 à 3 pincées de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 tout petit morceau de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 bol rempli d' eau froide et de glaçons</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="font-size: 12pt;"><em>* Pour avoir fait la recette plusieures fois, il est bien meilleur de prendre des noisettes avec leur peau et les monder soi même. Pour enlever la peau c'est par<span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2010/09/30/18457563.html" style="color: #990000; text-decoration: none;"><span style="color: red;">ici</span></a>.</span></em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="1" border="0" height="464" src="http://storage.canalblog.com/22/95/468321/66773269.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Versez dans une casserole ou comme ici dans une poêle, le sucre et l'eau. Faites dissoudre le sucre dans l'eau sur feu doux en remuant avec une cuillère.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="2" border="0" height="476" src="http://storage.canalblog.com/34/10/468321/66773277.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Portez le mélange à ébullition jusqu'à ce que le sirop atteigne le stade du petit boulé (comme son nom l'indique, un peu de sirop trempé dans un récipient rempli d'eau froide et de glaçons se transforme en petite boule molle). </span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="3" border="0" height="460" src="http://storage.canalblog.com/45/08/468321/66773290.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Versez les noisettes dans la poêle.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="4" border="0" height="437" src="http://storage.canalblog.com/93/85/468321/66773316.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Remuez constamment avec une cuillère sur un feu moyen. Le sucre va peu à peu grainer autour des noisettes.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="5" border="0" height="477" src="http://storage.canalblog.com/74/75/468321/66773362.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Continuez à mélanger plusieurs minutes jusqu'à ce que le sucre se dissoude à nouveau et se transforme en caramel autour des noisettes. Ajoutez le sel et hors du feu le petit morceau de beurre. Mélangez. Laissez tièdir et servir.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="6" border="0" height="423" src="http://storage.canalblog.com/40/16/468321/66773379.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">J'ai essayé la version caramélisée puis enrobé de chocolat noir mais la première est nettement la préférée de tous ceux qui ont goûté les deux variantes.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-55535061220566387762012-01-16T10:57:00.000-08:002012-01-16T10:57:09.484-08:00Biscottis aux noisettes caramélisées<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Biscottis aux noisettes caramélisées</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;"><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><img alt="present1" border="0" height="504" src="http://storage.canalblog.com/03/35/468321/67907470.jpg" width="520" /></span></span></span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Une recette ultra-simple pour des biscuits délicieusement incrustés de noisettes caramélisées à la fleur de sel. La recette vient du site<span style="color: #cc0000;"><a href="http://scally.typepad.com/" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">C'est moi qui l'ai fait</span></a></span>. Pour la recette des noisettes, c'est le billet précédent.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients </span></span><span style="color: #993300;"><span style="font-size: 14pt;">( pour 15 biscottis)</span></span><span style="color: #993300;"><span style="font-size: 14pt;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;">-<span style="font-size: 14pt;">100 g de farine</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-50 g de sucre en poudre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-1 oeuf</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 càc de levure chimique*</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-40 g de noisettes caramélisées à la fleur de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="font-size: 12pt;"><em>*Je n'en avais pas. j'ai mis une pincée de bicarbonate de soude</em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="1" border="0" height="464" src="http://storage.canalblog.com/55/51/468321/66742272.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Dans un saladier, versez la farine, le sucre et la levure. Mélangez.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="2" border="0" height="478" src="http://storage.canalblog.com/69/31/468321/66742285.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Ajouter l'oeuf et mélangez.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="noisettes" border="0" height="434" src="http://storage.canalblog.com/41/42/468321/66742345.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Concassez grossièrement les noisettes caramélisées.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="3" border="0" height="471" src="http://storage.canalblog.com/32/61/468321/66742328.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Incorporez les noisettes à la pâte.<span style="text-decoration: underline;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="4" border="0" height="369" src="http://storage.canalblog.com/71/71/468321/66742360.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Sur une plaque recouverte de papier de cuisson, formez un colombin avec la pâte de 25 cm de long de 5 cm de large et de 1 cm d'épaisseur.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="5" border="0" height="382" src="http://storage.canalblog.com/04/01/468321/66742380.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Faites cuire 20 minutes environ dans un four préchauffé à 180 degrés.</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="6" border="0" height="470" src="http://storage.canalblog.com/30/06/468321/66742397.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Sortez la pâte du four et laissez refroidir 5 minutes puis coupez en tranches de 1 cm d'épaisseur environ. Etalez les biscottis et refaites cuire 5 minutes de chaque côtés . Les biscottis doivent être durs au touché.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="present2" border="0" height="504" src="http://storage.canalblog.com/22/19/468321/66741673.jpg" width="520" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Placez les biscottis dans une boite en métal. Pour les rendre moins durs, vous pouvez mettre dans la boite un morceau de pomme.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-48086306852606718572012-01-16T10:51:00.000-08:002012-01-16T10:51:40.583-08:00Sorbet aux mûres<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Sorbet aux mûres</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="galce1" border="0" height="421" src="http://storage.canalblog.com/42/51/468321/67164570.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Nous avons eu la chance de ramasser des mûres aux environs du moulin dés la fin du mois de juillet. Comme certaines n'étaient pas tout à fait mûres justement, je les ai transformées en un sorbet fruité délicieux.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt; text-decoration: underline;">Les ingrédients</span><span style="color: #993300; font-size: 14pt;"> (pour 6 boules)</span><span style="color: #993300; font-size: 14pt; text-decoration: underline;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 350 g de mûres</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">- 1</span><span style="color: #993300; font-size: 14pt;">5 cl d'eau</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">- 4</span><span style="color: #993300; font-size: 14pt;"> càs</span><span style="color: #993300; font-size: 14pt;"> de sucre en</span><span style="color: #993300; font-size: 14pt;"> poudre </span><span style="color: #993300; font-size: 14pt;">(Confisuc pour moi)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 yaourt brassé</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- quelques mûres pour décorer</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="1" border="0" height="523" src="http://storage.canalblog.com/29/46/468321/67164592.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Lavez les mûres et versez-les dans une casserole avec 2 càs de sucre et 10 cl d'eau. Faites cuire 10 minutes à feu moyen en mélangeant de temps en temps jusqu'a ce que les fruits soient fondants</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="2" border="0" height="497" src="http://storage.canalblog.com/80/70/468321/67174138.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Mixez les fruits pour obtenir un coulis. </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="3" border="0" height="434" src="http://storage.canalblog.com/57/19/468321/67164627.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Passez-le à travers un tamis pour éliminer les graines </span><span style="color: #993300;"><em><span style="font-size: 12pt;">(Rajoutez 5 cl d'eau car le mélange est très épais).</span></em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="4" border="0" height="513" src="http://storage.canalblog.com/88/55/468321/67164648.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Ajoutez le yaourt et le sucre restant</span>.<span style="color: #993300; font-size: 14pt;"> Mélangez bien</span><span style="font-size: 14pt;">. <span style="color: #993300;">Placez au frigo jusqu'à ce que le mélange soit bien froid</span></span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="5" border="0" height="435" src="http://storage.canalblog.com/68/01/468321/67164669.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Faites turbiner en sorbetière.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="sorbetaux mûres 2" border="0" height="391" src="http://storage.canalblog.com/66/81/468321/67174280.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <span style="color: #993300; font-size: 14pt;">Placez le sorbet dans un bac à glace</span> <span style="color: #993300; font-size: 14pt;">ou bien décorez de mûres fraîches et servez immédiatement </span>!</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-63214616918434933302012-01-16T10:50:00.001-08:002012-01-16T10:50:26.345-08:00Petits Princes et Smoothie kiwi orange<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: large;">Petits Princes et Smoothie kiwi orange</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="petits pirnces 2" border="0" height="612" src="http://storage.canalblog.com/40/74/468321/67613635.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Aujourd'hui, c'est la rentrée des classes avec les première années, l'équivalent des CP en France. C'est la première fois que je vais enseigner à des si petits: j'ai un peu le trac.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Voici donc pour me rassurer un classique du goûter dont j'avais déjà fait une version<span style="color: #cc0000;"> <a href="http://sucreengrain.canalblog.com/archives/2008/05/28/9357414.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">à la framboise</span></a> </span>il y a bien longtemps. Rien à voir avec ceux du commerce, bien entendu. Ces délicieux Petits Princes viennent de chez <a href="http://www.paprikas.fr/" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Paprikas</span>.</a></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Et pour continuer à faire le plein d'énergie, <span style="font-size: 14pt;">un smoothie au kiwi et à l'orange de chez <span style="color: red;"><a href="http://www.lacuisinedameloche.fr/2011/07/smoothie-kiwi-orange/" style="color: #990000; text-decoration: none;"><span style="color: red;">Ameloche</span></a></span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Les biscuits</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 125 g de farine tamisée</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 10 g de poudre d'amande</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 40 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 jaune d'oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 75 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1/2 sachet de sucre vanillé</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 pincée de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 100 g de chocolat noir</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 25 g de noisettes en poudre (facultatif)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">La recette</span></span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage 1" border="0" height="516" src="http://storage.canalblog.com/76/74/468321/67613640.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">1. Dans le bol du robot, versez la farine, le sucre, le sucre vanillé, la poudre d'amande et la pincée de sel. Ajoutez le beurre coupé en morceaux.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Faites fonctionner le robot par à coups jsuqu'à l'obtention d'un mélange sablonneux.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Ajoutez le jaune d'oeuf et actionnez à nouveau le robot.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">4. Rassemblez les morceaux de pâte et f</span><span style="color: #993300; font-size: 14pt;">ormez une boule. Couvrez-la d'un film alimentaire et placez-la au frigo (1 heure environ mais 1 nuit pour moi).</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><img alt="montage 2" border="0" height="506" src="http://storage.canalblog.com/97/91/468321/67613641.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">5. Etalez la pâte sur 5 mm d'épaisseur. Coupez des ronds avec un emporte-pièce et placez-les sur une plaque recouverte de papier de cuisson.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">6. Piquez chaque biscuits avc les dents d'une fourchette.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">7. Faites cuire les biscuits 15 minutes environ dans un four préchauffé à 180 degrés. Le temps de cuisson peut varier, les biscuits doivent être dorés. Laissez refroidir les biscuits.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">8. Faites fondre au bain-marie le chocolat noir avec les noisettes en poudre. Etalez avec une petite cuillère 2 càc environ de chocolat fondu sur l'envers d'un biscuit et recouvrez- le d'un autre. Placez les biscuits dans une boîte en métal et mettez la boîte au frigo pour que le chocolat durcisse.</span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="petits princes 1" border="0" height="429" src="http://storage.canalblog.com/10/28/468321/67613647.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Le smoothie</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="smoothei kiwi 1" border="0" height="633" src="http://storage.canalblog.com/40/99/468321/67361834.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300;"><span style="text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients</span></span></span><span style="color: #993300; font-size: 14pt;"> (pour 1 à 2 gourmands)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-2 kiwis</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 orange</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- demi citron</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-2 càc de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <img alt="les ingredients du smoothie kiwi" border="0" height="374" src="http://storage.canalblog.com/41/08/468321/67361856.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Epluchez les 2 kiwis. Coupez-les en morceaux et mettez-les dans le robot. Pressez le jus d'orange et le jus de citron et ajoutez les jus au mélange puis le sucre. Versez dans un verre et placez au frais jusqu'au moment de servir.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-57624140479328862002012-01-16T10:49:00.001-08:002012-01-16T10:49:36.685-08:00Crumble aux fruits rouges<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Crumble aux fruits rouges</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation crumble" border="0" height="399" src="http://storage.canalblog.com/63/85/468321/67265512.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Le crumble est un des mes desserts préférés: un classique que je fais tous les étés au moulin surtout quand il faut terminer les fruits du congélateur avant de fermer la maison. Maintenant que je trouve à Izmir des framboises surgelées, c'est un dessert que je peux faire tout au long de l'année.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients:</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Pour le crumble</span><span style="font-size: 14pt;">:</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-20 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-20 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-20 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 pincée de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1/ 4 de càc de cannelle en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">La garniture</span></span><span style="color: #993300; font-size: 14pt;">:</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-150 g de fruit rouges surgelés* ( cerises, mûres et framboises)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">-200 g de framboises </span><span style="color: #993300; font-size: 14pt;">surgelées**</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"><em>* pour 3 mini-ramequins</em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"><em>** pour la petie tarte en porcelaine</em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300;"><em><img alt="1" border="0" height="459" src="http://storage.canalblog.com/07/45/468321/67265860.jpg" width="510" /></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Pl</span><span style="color: #993300;"><span style="font-size: 14pt;">acez dans le bol du robot, la farine et le sucre. Ajoutez le beurre coupé en morceaux et actionner le robot jusqu'à l'obtention d'un mélange sablonneux. Ajoutez le sel et la cannelle. Mélangez. Réservez.</span><em></em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300;"><em><img alt="2" border="0" height="487" src="http://storage.canalblog.com/35/03/468321/67265874.jpg" width="510" /></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Placez les fruits encore surgelés dans des ramequins légèrement beurrés. Il faut en mettre beaucoup car ils vont beaucoup fondre à la cuisson<em></em></span><span style="color: #993300;"><em>.</em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300;"><em><img alt="3" border="0" height="453" src="http://storage.canalblog.com/69/96/468321/67265890.jpg" width="510" /></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="font-size: 14pt;"><span style="background-color: white; color: #993300;">Versez le crumble sur les fruits et faites cuire 30 minutes environ dans un four préchauffé à 180 degrés. Servez tiède.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300;"><em><img alt="fleurs" border="0" height="408" src="http://storage.canalblog.com/93/70/468321/67265903.jpg" width="510" /></em></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-79093122781211192932012-01-16T10:48:00.002-08:002012-01-16T10:48:47.733-08:00Amarettis au café<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Amarettis au café</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="amarettis cafe 1" border="0" height="481" src="http://storage.canalblog.com/75/44/468321/67684998.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Pour un petit air d'Italie, rien de tel qu'un bon amarett</span><span style="color: #993300; font-size: 14pt;">i! la rime est facile et le biscuit aussi: en plus d'être simple, il est aussi rapide à faire. Mes Amarettis sont généralement moins sucrés que les originaux. Après la classique version<span style="color: red;"> <a href="http://sucreengrain.canalblog.com/archives/2010/04/28/17649423.html" style="color: #990000; text-decoration: none;"><span style="color: red;">aux amandes</span></a></span>, celle<span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2010/05/18/17671206.html" style="color: #990000; text-decoration: none;"><span style="color: red;"> aux noisettes</span></a></span> ou encore<span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2010/05/29/17981733.html" style="color: #990000; text-decoration: none;"><span style="color: red;"> aux pistaches</span></a></span>, voici une recette d'Amarettis au café qui vient de chez <span style="color: red;"><a href="http://fleur2t.canalblog.com/archives/2011/08/25/21860173.html?t=1314369096301#c44562343" style="color: #990000; text-decoration: none;"><span style="color: red;">Coconut</span></a></span>. Commes les <span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2011/06/02/21112436.html" style="color: #990000; text-decoration: none;"><span style="color: red;">Tuiles à la noix de coco</span></a></span>, cette sorte de biscuits est bien pratique pour utiliser un blanc d'oeuf esseulé.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt; text-decoration: underline;">Les ingrédients</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-85 g de poudre d'amande</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-45 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 blanc d' oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-10 g de cacao non sucré</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 càc de café soluble en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-deux gouttes d'extrait d' amande amère</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- du sucre glace pour enrober les biscuits</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage amaretti" border="0" height="501" src="http://storage.canalblog.com/32/95/468321/67685103.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">1.</span><span style="color: #993300; font-size: 14pt;"> Dans un saladier, versez la poudre d'amande, le sucre , le cacao et le café soluble</span><span style="color: #993300; font-size: 14pt;">. Mélangez</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">2. Ajouter le blanc d'oeuf et l'extrait d'amande amère</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Mélangez jusqu'à l'obtention d'une pâte homogène un peu collante.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">4. Formez des boules de la taille d'une noix, roulez-les dans un peu de sucre glace et applatissez-les un peu. Disposer les amarettis sur une plaque recouverte de papier de cuisson. Faites cuire les biscuits 20 minutes dans un four préchauffé à 150 degrés.Ils doivent restez un peu mous.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <img alt="pour fin du billet amarettis" border="0" height="589" src="http://storage.canalblog.com/70/85/468321/67685035.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;">Et hop! prêts pour une petite trempette !</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-86295162242092012162012-01-16T10:48:00.000-08:002012-01-16T10:48:03.140-08:00Brioches Cochonnes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Brioches Cochonnes</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brioche cochonne present 1" border="0" height="646" src="http://storage.canalblog.com/32/53/468321/67895421.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="color: #993300; font-size: 14pt;">Ce titre volontairement provocateur m'amenera sans doute par une recherche en mots- clefs les même visiteurs indésirables que j'avais eu pour la brioche ... suédoise</span> . <span style="color: #993300; font-size: 14pt;"> Une prise de risque minime pour ces petites têtes de cochons bien appétissantes, trouvées chez<span style="color: red;"> <a href="http://lesgourmandisesdisa.blogspot.com/" style="color: #990000; text-decoration: none;"><span style="color: red;">Les gourmandise d'Iza</span></a></span>.Mais si c'était à refaire, j'essayerai plutôt avec</span><span style="color: #993300; font-size: 14pt;">cette recette de brioche <span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2010/12/27/19293678.html" style="color: #990000; text-decoration: none;"><span style="color: red;">là</span></a></span></span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;">L</span><span style="color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">es ingrédients</span> ( pour 4 à 5 cochons)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 250 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 càc de levure chimique</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 10 cl de lait</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 40 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 30 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 bonne pincée de sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour la garniture</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- crème de noisette maison ( ou pâte à tartiner, confiture...)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">Pour les yeux des cochons</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- sucre glace</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- quelques gouttes de citron</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- grains de raisin</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage bc1" border="0" height="323" src="http://storage.canalblog.com/65/47/468321/67895526.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">1</span><span style="color: #993300; font-size: 14pt;">. Dans un saladier, versez la farine, le sucre et la pincée de sel . Mélangez.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Ajoutez la levure préalablement mélangée au lait et l'oeuf.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3./4. Mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">5. Ajoutez le beurre coupé en morceaux et pétrissez comme pour une pâte à pain pendant 10 minutes.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">6. Mettez la pâte dans un saladier. Couvrez et laissez lever 1 h 30 environ.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage bc2" border="0" height="323" src="http://storage.canalblog.com/65/27/468321/67895561.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">7. Pour la farce: placez 10o g de noisettes dans le robot.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">8. Actionnez jusqu'à l'obtention d'une poudre et ajouter une càs de sucre.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">9. Ajoutez un peu d'eau pour obtenir une pâte. Réservez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">10. Dégazez la pâte puis abaissez-la. Découpez des ronds avec un emporte-pièce de 8 cm de diamètre et pour le groin 4 ronds de 4 cm de diamètre. Couper les oreilles avec le reste de pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">11. Placez un rond sur une plaque recouverte d'une feuille de cuisson. Placez les oreilles.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">12. Mettez un peu de crème de noisette au milieu de la tête.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300;"><a href="http://storage.canalblog.com/13/02/468321/67895594.jpg" style="color: #990000; text-decoration: none;" target="_blank"><span style="background-color: white; color: #993300;"><img alt="montage3" border="0" height="285" src="http://storage.canalblog.com/13/02/468321/67895594_p.jpg" width="300" /></span></a></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><br />
<span style="color: #993300; font-size: 14pt;">13. Badigeonnez le contour de la tête de jaune d'oeuf et fixez le 2ème rond de pâte sur le premier rond.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">14. Placez le petit rond pour le groin au milieu de la tête. Faites deux trous pour les narines avec une paille puis placez dans chacune d'elle du papier de cuisson roulé pour que les narines ne se referment pas à la cuisson. Badigeonnez d'oeuf battu puis laissez lever vos têtes de cochons une heure. Faites cuire les brioches 15 minutes. Laissez refroidir.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">15. Dans un récipient, mélangez du sucre glace avec quelques goutte de jus de citron et formez une petite boule.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">16. Détachez la "pâte à sucre " en petits morceaux pour former les yeux puis placez des raisins secs dans le blanc des yeux.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="margin-left: auto; margin-right: auto;"><img alt="cochon pour fin de billet" border="0" height="476" src="http://storage.canalblog.com/09/30/468321/67983006.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="518" /></span>En voilà un qui va y passer... kiyamam sana!</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-69518934991989728882012-01-16T10:47:00.000-08:002012-01-16T10:47:16.051-08:00Cake chocolat et piment d'espelette<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Cake chocolat et piment d'espelette</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation espelette 2" border="0" height="448" src="http://storage.canalblog.com/97/69/468321/66348047.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Malgré le prix élevé du piment d'espelette, je n'ai pas résisté à tester ce nouveau type de <span style="text-decoration: line-through;">cake</span> fondant au chocolat car cette recette vue sur de nombreux blogs manquait à l'index de ma petite pâtisserie. J'ai pioché ce délice explosif sur le blog <span style="color: #cc0000;"><a href="http://chocolatetcaetera.fr/cake-fondant-chocolat-piment/" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Chocolat et Caetera </span></a></span>mais j'ai reduit les proportions du piment: Courageuse mais pas téméraire: une demie cuillère à café à largement suffit à<span style="text-decoration: line-through;">faire rougir</span> surprendre les gens qui y ont goûté. </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> - 200 g de chocolat à 70% de cacao* <span style="text-decoration: underline;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 100 g de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 3 oeufs</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 70 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 85 g de beurre doux</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 50 g de beurre demi-sel</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><em><span style="font-size: 12pt;">*ici un mélange de 50 g de chocolat à 50 % de cacao, 50 g de chocolat à 70 % de cacao et aux éclats de fèves et 100 g de chocolat à 74 % de cacao.</span></em></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La recette en images</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;"><img alt="montage 1" border="0" height="166" src="http://storage.canalblog.com/11/40/468321/66348874.jpg" width="510" /></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">1. Faites fondre le chocolat au bain-marie. Réservez. Dans un saladier, battez les beurres en pommade. Ajoutez le sucre et mélangez bien.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">2. Ajoutez les oeufs 1 à 1. Mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">3. Incorporez la farine petit à petit.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="montage2" border="0" height="165" src="http://storage.canalblog.com/71/93/468321/66348896.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">4. Ajoutez le piment d'espelette.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">5. Versez le chocolat fondu et mélanger bien.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">6. Versez la pâte dans un moule à cake ou à manqué couvert de papier de cuisson et faites cuire 40 minutes environ dans un four préchauffé à 150 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="presentation espelette finale sans texte" border="0" height="462" src="http://storage.canalblog.com/40/68/468321/66348923.jpg" width="518" /></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-6570168622355787542012-01-16T10:46:00.000-08:002012-01-16T10:46:07.943-08:00Pandowy aux nectarines<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Pandowy aux nectarines</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="pandowdy 1" border="0" height="496" src="http://storage.canalblog.com/53/57/468321/66849121.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Le pandowy est un dessert traditionnel américain. Il ressemble au<span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2010/09/08/18896061.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Cobbler</span></a></span> puisqu'il s'agit de fruits cuits recouvert d'une couche croustillante de pâte brisée: une sorte de Tatin inachevée puisque non retournée. Pas très joli à l'oeil, ce premier Pandowy est délicieux servi tiède. A refaire, en version hivernale avec des pommes, par exemple. Pour la recette, je me suis inspirée de celle du site <span style="color: #cc0000;"><a href="http://newsletter.cookingclub.com/Recipes/articleType/ArticleView/articleId/5346/Nectarine-Pandowdy" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Cooking of America.</span></a></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Pour la pâte</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 150 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 80 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 jaune d'oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 càs de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 4 à 5 cl d eau très froide</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La garniture</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 6 nectarines bien mûres</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 à 2 càs de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 à 2 càs de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 sachet de sucre vanillé</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- muscade</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- cannelle</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- quelques zestes de citron</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">Pour le dessus</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 càc de cannelle en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-2 càs de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; font-size: 14pt;"><span style="background-color: white; text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="MONTAGE1" border="0" height="510" src="http://storage.canalblog.com/70/85/468321/66871864.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">1</span><span style="color: #993300; font-size: 14pt;">.Dans l</span><span style="color: #993300; font-size: 14pt;">e bol du robot, versez la farine, le sucre et le beurre coupé en cubes. Actionnez le robot par courtes impulsions jusqu'à l'obtention d'un mélange ressemblant à celui d'un crumble fin.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Ajoutez le jaune d'oeuf. Faites fonctionner le robot.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Ajoutez l'eau petit à petit et faites fonctionner par à coups le robot jusqu'à l'obtention d'une pâte ferme.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">4. Sur un plan de travail fariné, fraisez la pâte une ou deux froid. Etalez la pâte sur 3 mm d'épaisseur environ sur du papier de cuisson aux dimensions légèrement supérieures du moule utilisé puis placez la pâte au frigo pendant que vous préparez la garniture.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage 2" border="0" height="510" src="http://storage.canalblog.com/08/30/468321/66871930.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">5. D</span><span style="color: #993300; font-size: 14pt;">ans</span><span style="color: #993300; font-size: 14pt;"> un saladier. mettez les tranches de nectarines non épluchées. Ajoutez les sucres, le zeste de citron, la farine et les épices. Mélangez et versez dans le moule légèrement beurré.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">6. Placer la pâte sur le moule..</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">7. Au couteau. tracez des carrés sur la pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">8.Versez le mélange sucre + cannelle sur la pâte et faites cuire 30 minutes à 180 degrés environ.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="pandowy" border="0" height="547" src="http://storage.canalblog.com/65/59/468321/66871834.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-72692650810085652382012-01-16T10:45:00.000-08:002012-01-16T10:45:20.435-08:00Figolus<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Figolus</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><b><img alt="figolus presentation" border="0" height="383" src="http://storage.canalblog.com/39/80/468321/68100754.jpg" width="509" /></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><b><span style="color: #993300; font-size: 14pt;">Après des recettes à la figue fraîche,<span style="color: red;"> <a href="http://sucreengrain.canalblog.com/archives/2009/08/24/14713745.html" style="color: #990000; text-decoration: none;"><span style="color: red;">ici</span></a></span></span><span style="color: #993300; font-size: 14pt;"> ou encore<span style="color: red;"> <a href="http://sucreengrain.canalblog.com/archives/2009/09/07/14865976.html" style="color: #990000; text-decoration: none;"><span style="color: red;">là</span></a></span>, voici cette année une recette avec des figues sèches. Ces Figolus</span><span style="color: #993300; font-size: 14pt;"> ne sont pas très jolis mais absolument délicieux. La deuxième fournée était beaucoup plus présentable en partant de plus petits rectangles de pâte et et en les plaçant au congélateur pour découper plus nettement les biscuits</span> <span style="color: #993300; font-size: 14pt;">avant leur cuisson</span>.<span style="color: #993300; font-size: 14pt;"> Pour la recette je me suis largement inspiré du blog <span style="color: red;"><a href="http://sucre-et-sel-d-angy.over-blog.com/" style="color: #990000; text-decoration: none;"><span style="color: red;">Sucre et Sel d'Angy</span></a></span></span></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><b><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients </span></span><span style="color: #993300;"><span style="font-size: 14pt;">( pour une quinzaine de Figolus)</span></span><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;"><br />
</span></span></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><b>-<span style="color: #993300; font-size: 14pt;"> 165 g de farine</span></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-50 g de beurre</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-30 de sucre glace</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-20 g d'amande en poudre</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-1 oeuf</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-1 càs de crème fraîche</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b><span style="text-decoration: underline;">Pour la garniture</span></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-6 figues sèches ( de Turquie, bien sûr)</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-1/2 verre d'eau</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>-le jus d'un quart de citron</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;"><b>La recette</b></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b><img alt="montage figolu 1" border="0" height="314" src="http://storage.canalblog.com/12/59/468321/68101421.jpg" width="510" /></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>1. Dans le bol du robot, versez le sucre, la poudre d'amande et l'oeuf. Faites fonctionner le robot jusqu'à l'obtention d'un mélange lisse.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>2. Ajouter la crème.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>3. Coupez le beurre en cubes et ajoutez- le au mélange. Faites fonctionner le robot.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>4. Ajoutez la farine.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>5. Actionnez le robot par à coups jusqu'à l'obtention d'une pâte friable.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>6. Rassemblez à la main les morceaux de pâte pour former une boule. Couvrez la boule de film alimentaire et la placez au frigo au moins 1 heure ( 2 heures pour moi).</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b><img alt="figolu2" border="0" height="326" src="http://storage.canalblog.com/20/67/468321/68101469.jpg" width="510" /></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>7. Coupez les figues en morceaux puis mixez-les avec le jus de citron assez longuement en ajoutant l'eau au fur et à mesure.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>8. Versez la purée obtenue dans une casserole et faites cuire entre 5 et 10 minutes. Laissez refroidir et remixez la purée si nécessaire ( il restait des bouts de peaux dans la mienne).</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>9. Abaissez la pâte un rectangle de 2 mm d'épaisseur ( ou plusieurs petits pour un rendu final plus proches des véritables Figolus). Placez la purée de figue au bord du rectangle.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>10. Roulez le rectangle de pâte. Il faudra sans doute redécouper un peu de pâte au bord.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>11. Placez le ou les rectangles de pâte fourrées 10 minutes au congélateur. Coupez les figolus. Placez-les sur une plaque recouverte de papier de cuisson.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>12. Faites-les cuire 20 minutes dans un four préchauffé à 180 degrés.</b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b><img alt="Figolu fin du billet" border="0" height="454" src="http://storage.canalblog.com/40/29/468321/68102693.jpg" width="518" /></b></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;"><b>Croustillants à l'extérieur et moelleux à l'intérieur, ces biscuits sont meilleurs le jour même de leur cuisson.</b></span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-73357653306320118672012-01-16T10:44:00.000-08:002012-01-16T10:44:30.581-08:00Cake framboise et Amaretti<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Cake framboise et Amaretti</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="amaretti cakes presentation" border="0" height="424" src="http://storage.canalblog.com/11/71/468321/68126246.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Je suis une fan de cakes aux framboises <span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2011/01/26/20109268.html" style="color: #990000; text-decoration: none;"><span style="color: red;">ici</span></a></span> ou encore <span style="color: red;"><a href="http://sucreengrain.canalblog.com/archives/2009/11/27/15916535.html" style="color: #990000; text-decoration: none;"><span style="color: red;">là</span></a></span>. Il y'avait un petit moment que j'avais repéré cette alléchante recette de<span style="color: red;"><a href="http://www.bbcgoodfood.com/recipes/2221/raspberry-and-amaretti-crunch-cake" style="color: #990000; text-decoration: none;"><span style="color: red;">Raspberry and Amaretti crunch Cake</span></a></span> sur le site <span style="color: red;"><a href="http://www.bbcgoodfood.com/" style="color: #990000; text-decoration: none;"><span style="color: red;">BBC Goodfood</span></a></span>. La maman de Simla (une des mes amies turques ) nous a acheté des amarettis... turcs meilleurs que ceux, italiens que j'ai pu goûter jusqu'à maintenant. Excellents à grignoter, j'en ai gardé quelques-uns pour cette délicieuse recette de cake aux framboises avec des amarettis dedans et aussi sur le dessus pour un topping très croustillant.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients </span></span><span style="color: #993300;"><span style="font-size: 14pt;">( pour 6 caissettes)</span></span><span style="color: #993300; text-decoration: underline;"><span style="font-size: 14pt;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 70 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 70 g de sucre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 40 g d'amande en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 càc de levure chimique</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 85 g de beurre fondu tiède</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 oeuf et demi (90 g)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 50 g d'amarettis concassés</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 100 g de framboises (comptez 5 framboises par cake)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage cake amaretti 1" border="0" height="166" src="http://storage.canalblog.com/40/80/468321/68126272.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">1.Versez le beurre dans un saladier. Ajoutez le sucre et mélangez bien. Incorporez l'oeuf et mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Ajoutez la farine préalablement mélangée à la poudre d'amande et à la levure.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Mélangez sans trop travailler la pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage cake amaretti2" border="0" height="158" src="http://storage.canalblog.com/24/26/468321/68126284.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">4. Remplissez les caissettes en papier avec la moitié de la pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">5. Parsemez la pâte d'amarettis concassés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">6. Posez <span style="font-size: 14pt;">5 framboises </span>sur le crumble d'amarettis.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage cake amaretti 3" border="0" height="161" src="http://storage.canalblog.com/58/79/468321/68126294.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">7. Recouvrez les framboises du reste de pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">8. Ajoutez le reste d'amarettis concassés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">9. Faites cuire 25 minutes dans un four préchauffé à 180 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><a href="http://storage.canalblog.com/26/96/468321/68126319.jpg" style="background-color: white; color: #cc0000;" target="_blank"><img alt="presenation cake amaretti en coupe" border="0" height="343" src="http://storage.canalblog.com/26/96/468321/68126319_p.jpg" width="450" /></a></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-size: 14pt;">Une vue de l'intérieur...</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-73632411426707832902012-01-16T10:43:00.000-08:002012-01-16T10:43:46.729-08:00Cookies chocolat à la fleur de sel<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Cookies chocolat à la fleur de sel</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="cookies chocolat fleur de sel" border="0" height="383" src="http://storage.canalblog.com/48/31/468321/66493589.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Mon oncle Jean a reçu pour son anniversaire des batons de dynamite... en chocolat. Il s'agit de batonnets de chocolat à 70% de cacao aux éclats de caramel, à la fleur de sel de camargue et enfin au pétazula, ce sucre qui comme son nom l'indique <span style="text-decoration: line-through;">pète</span>pétille dans la bouche. Ni une ni deux je lui en ai pris 4 pour faire ces cookies. Ils sont très bons mais le côté pétillant à complètement disparu à la cuisson.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="text-decoration: underline;">Les ingrédients</span> (pour 20 cookies environ)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 50 g de sucre en poudre roux</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 100 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 1 oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 160 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 1 grosse pincée de levure chimique</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 20 g de chocolat noir haché en pépites</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">- 4 batons de dynamite concassés en pépites</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">La recette en images</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage_cookies_nouveau" border="0" height="326" src="http://storage.canalblog.com/75/56/468321/62867410.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><em>Photos déjà publiées: recette de base des cookies ici,sans garniture</em>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">1. Dans le bol du robot , mettez le beurre et le sucre. Actionnez le robot par à coups pour obtenir un mélange pommade.</span></div><div class="MsoNormal" style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">2. Ajoutez l'œuf. Actionnez le robot jusqu'a ce qu'il soit bien incorporé au mélange. La pâte doit être bien crémeuse.</span></div><div class="MsoNormal" style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif;"><span style="font-size: 14pt;">3. </span><span style="font-size: 14pt;">Ajoutez la farine, préalablement mélangée à la levure. Ajoutez les copeaux de chocolat. Actionnez le robot par à coups.</span></span></div><div class="MsoNormal" style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">4. La pâte doit être malléable mais encore collante.</span></div><div class="MsoNormal" style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">5. Formez du bout des doigts une boule de la taille d'une noix. Posez les boules de pâte sur une plaque recouverte de papier de cuisson en les aplatissant et en les espaçant un peu.</span></div><div class="MsoNormal" style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">6. Faites cuire 5 minutes dans un four préchauffé à 180 degrés. Sortez les cookies du four. Enfoncez rapidement dans chaque biscuit les batons de dynamite concassés. Remettez au four et poursuivez la cuisson pendant 7 minutes environ.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-89280629553512167382012-01-16T10:42:00.001-08:002012-01-16T10:42:32.944-08:00La brioche sans pétrissage de Carole<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: large;">La brioche sans pétrissage de Carole</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif;"><img alt="presentation brioche 4" border="0" height="477" src="http://storage.canalblog.com/99/49/468321/66227753.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="font-family: 'book antiqua', palatino;"><span style="font-family: 'comic sans ms', sans-serif;">Après une<a href="http://sucreengrain.canalblog.com/archives/2011/07/01/21454727.html" style="color: #990000; text-decoration: none;"><span style="color: red;"> première recette </span></a></span></span>plutôt concluante, voici une deuxième version de brioche sans pétrissage à la fleur d'oranger. La préparation est rapide, l'attente un peu longue: compter un minimum de 16</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> heures trente avant de goûter à la brioche</span><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> mais elle en vaut vraiment la peine! cette excellente recette vient de chez Carole, auteur de <span style="color: #cc0000;"><a href="http://www.altergusto.fr/" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">Altergusto</span></a></span>. On peut la servir au petit déjeuner et aussi dans l'aprés-midi en petites parts autour d'un café</span>. <span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Elle supporte aussi très bien la congélation</span>,<span style="color: #993300; font-family: 'comic sans ms', sans-serif;"> <span style="font-size: 14pt;">coupée en tranches</span>.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-260 g de farine*</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-50 g de sucre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-1 paquet de leuvre lyophilisée</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-3 oeufs</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-125 g de beurre fondu tiède</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-1 càs d' eau de fleur d'oranger</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">-1 bonne pincée de sel</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><em><span style="font-size: 12pt;">*Ne pas rajouter de farine. La pâte est très molle mais elle gagnera en fermeté après son long passage au frigo</span></em>.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole1" border="0" height="453" src="http://storage.canalblog.com/74/95/468321/66224838.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="color: #993300; text-decoration: underline;"><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;">La recette en images</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole2" border="0" height="478" src="http://storage.canalblog.com/50/60/468321/66224863.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Dans un saladier, versez la farine. Ajoutez le sucre et le sel. Mélangez</span><span style="color: #993300; font-size: 14pt;"><span style="font-family: 'comic sans ms', sans-serif;">.</span><span style="font-family: 'comic sans ms', sans-serif;">Versez la levure</span></span>.<span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> Mélangez</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole3" border="0" height="507" src="http://storage.canalblog.com/38/91/468321/66224896.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Ajoutez les oeufs et commencez à mélanger </span><span style="color: #993300;"><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;">en incorporant la farine.</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole4" border="0" height="525" src="http://storage.canalblog.com/79/97/468321/66224925.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif;">Ajoutez le beurre et continuez à mélanger</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole5" border="0" height="475" src="http://storage.canalblog.com/45/80/468321/66224937.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Continuez à mélanger jusqu'à la formation d'une pâte</span>.<span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> Couvrez la pâte de film alimentaire et placez-la au frigo 12 heures</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="brıoche de carole6" border="0" height="359" src="http://storage.canalblog.com/00/92/468321/66225013.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Sortez la pâte du frigo et étaler-la en un carré de 1 cm d'épaisseur environ</span>.<span style="color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"> Pliez la pâte en 3, étalez-la à nouveau en une carré et renouvellez 3 fois cette opération. Etalez la pâte en un long rectangle et roulez-le comme une bûche. Placez le rouleau de pâte dans un moule à cake beurré, couvrez de film alimentaire et laissez doubler de volume 4 heures. Faites cuire la brioche 30 minutes dans un four préchauffé à 180 degrés. </span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"> <img alt="presentatıon brioche1" border="0" height="452" src="http://storage.canalblog.com/93/32/468321/66225037.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Laissez la brioche tièdir avant de la démouler.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-64010655891143222772012-01-16T10:41:00.000-08:002012-01-16T10:41:24.142-08:00Gâteau chocolat noix de pécan caramélisées<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://sucreengrain.canalblog.com/archives/2011/10/13/22282540.html" rel="bookmark" style="background-color: white; color: #990000; font-size: large; text-decoration: none;" title="Gâteau chocolat noix de pécan caramélisées"><br class="Apple-interchange-newline" /></a><div style="background-color: white; color: #990000; text-align: center; text-decoration: none;"><span style="font-size: large;">Gâteau chocolat noix de pécan caramélisées</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presenation 2" border="0" height="488" src="http://storage.canalblog.com/70/11/468321/68983678.jpg" width="518" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="color: #993300; font-size: 14pt;">Voici une nouvelle adaptation de la recette du<span style="color: red;"> <a href="http://sucreengrain.canalblog.com/archives/2011/03/24/20603572.html" style="color: #990000; text-decoration: none;"><span style="color: red;">Gâteau au chocolat et toblerone</span></a></span>... sans toblerone. Cette fois-ci, j'ai ajouté des noix de pécan caramélisées. Le résultat n'est plus mousseux mais dense, fort en chocolat et encore meilleur un ou deux jours après sa confection.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 125 g de chocolat ( à 70 % de cacao)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 50 g de beurre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 3 oeufs ( les jaunes séparés des blancs)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 25 g de maïzena tamisée</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 50 g de sucre en poudre*</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 1 pincée de sel</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Pour les noix de pécan caramélisées</span></span><span style="color: #993300;"><span style="font-size: 14pt;"><br />
</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-70 g de noix de pécan</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">-70 g de sucre en poudre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;"><em><span style="font-size: 12pt;">*j'ai trouvé le gâteau un peu trop sucré:on peut peut être réduire la proportion de sucre dans la pâte de base</span></em></span><span style="color: #993300;"><span style="font-size: 14pt;">...</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette </span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gf1" border="0" height="455" src="http://storage.canalblog.com/42/49/468321/68984961.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Pour les noix de pécan caramélisées</span>: versez dans une casserole à fond épais, les noix et le sucre. Faites chauffer sur feu moyen en remuant constamment. Le sucre va d'abord grainer autour des noix puis se transformer en caramel. Enrobez bien les noix avec la cuillère puis versez-les sur une feuille de papier de cuisson. Laisser refroidir puis concassez les noix (ici, avec un marteau). Réservez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Faite fondre au bain-marie le chocolat et le beurre. Réservez. Dans un saladier, mélangez le sucre et les jaunes d'oeufs. Fouettez la préparation jusqu'à ce qu'elle blanchisse et épaississe.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gf2" border="0" height="481" src="http://storage.canalblog.com/01/05/468321/68984200.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Ajoutez la maïzena. Mélangez. Verser le mélange chocolat +beurre dans le saladier. Mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gf4" border="0" height="461" src="http://storage.canalblog.com/80/46/468321/68984220.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Ajoutez les 3/4 des noix de pécan caramélisées à la préparation. Battez les blancs en neige bien fermes et ajoutez-les délicatement au mélange. Versez la pâte dans un moule à manqué recouvert (au fond et sur les bords) de papier de cuisson.Versez le reste des noix de pécan caramélisées sur le dessus du gâteau. Faites cuire 25 minutes dans un four préchauffé à 180 degrés.</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-17364125883945680382012-01-16T10:40:00.000-08:002012-01-16T10:40:04.644-08:00Petits Cakes aux myrtilles<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Petits Cakes aux myrtilles</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="presentation_cake_myrtille" border="0" height="417" src="http://storage.canalblog.com/99/86/468321/63715625.jpg" width="504" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">J'aime les myrtilles... quand elles sont fraîches bien sûr, mais souvent, en hiver, quand je rentre en France, j'en achète des surgelées pour faire ce genre de petit cakes. Pour d'autres recettes avec des myrtilles, c'est par<span style="color: #cc0000;"> <a href="http://sucreengrain.canalblog.com/archives/2009/09/19/14839713.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">ici</span></a></span> ou encore par <span style="color: #cc0000;"><a href="http://sucreengrain.canalblog.com/archives/2010/01/24/14936776.html" style="color: #990000; text-decoration: none;"><span style="color: #cc0000;">là</span></a><span style="color: #993300;">.</span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="myrtilles" border="0" height="468" src="http://storage.canalblog.com/85/45/468321/67050844.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"><span style="text-decoration: underline;">Les ingrédients</span> (pour 6 caissettes)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 100 g de farine</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 50 g de sucre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 60 g de beurre mou</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1 oeuf</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 40 de myrtilles (surgelées ici)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 1/2 sachet de levure chimique</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- Quelques zeste de citron ou d'orange</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300;"><span style="font-size: 14pt;"><span style="text-decoration: underline;">La recette en images</span></span> </span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="1" border="0" height="476" src="http://storage.canalblog.com/94/93/468321/63715851.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="font-size: 14pt;">1. Dans un saladier, mélangez la farine et la levure. Réservez. </span><span style="font-size: 14pt;">Dans un autre récipient, battez le beurre bien mou et le sucre en pommade. </span><span style="font-size: 14pt;">Ajoutez l'oeuf et mélangez bien.</span> </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="2" border="0" height="495" src="http://storage.canalblog.com/22/99/468321/63715683.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="font-size: 14pt;">4. Mélangez les myrtilles encore surgelées avec une càs de farine prélevé du premier saladier. </span><span style="font-size: 14pt;">Versez la farine+la levure sur la préparation sucre+ beurre+oeuf. Ajoutez les myrtilles et les zestes sur la farine.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><span style="font-size: 14pt;"><span style="font-size: 14pt;"><span style="background-color: white; font-size: 14pt;"><img alt="4" border="0" height="522" src="http://storage.canalblog.com/29/42/468321/63864148.jpg" width="510" /></span></span></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;">5. Mélangez la pâte juste pour incorporer les fruits, pour éviter qu'elle ne devienne bleue...</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><img alt="3" border="0" height="497" src="http://storage.canalblog.com/53/18/468321/63715727.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="510" /></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;">6. Versez la pâte dans des caissettes à muffins et faites cuire 25 minutes environ dans un four préchauffé à 180 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><img alt="gros_plan" border="0" height="349" src="http://storage.canalblog.com/27/28/468321/63724550.jpg" width="435" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">et pour accompagner, une petite <span style="text-decoration: underline;">Verrine aux myrtilles</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; font-family: 'comic sans ms', sans-serif; font-size: 14pt;"><a href="http://storage.canalblog.com/92/37/468321/67164422.jpg" style="color: #990000; text-decoration: none;" target="_blank"><img alt="veriines aux myrtilles" border="0" height="358" src="http://storage.canalblog.com/92/37/468321/67164422_p.jpg" width="450" /></a></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;"><span style="font-size: 12pt;"><em>Les proportions sont pour 2 verrines</em></span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Lavez <span style="text-decoration: underline;">250 g de myrtilles</span> et versez-les dans une casserole avec <span style="text-decoration: underline;">2 càs de sucre</span>. Faites cuire 10 minutes environ à feu moyen en mélangeant de temps en temps jusqu'a ce que les fruits soient fondants</span>.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Mixez <span style="text-decoration: underline;">200 g de myrtilles</span> pour obtenir un coulis.</span><span style="color: #993300; font-size: 14pt;"><br />
</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Disposez au fond de chaque verre une dizaine de myrtilles entières. Versez un peu de coulis puis ajoutez <span style="text-decoration: underline;">1 yaourt brassé</span> préalablement mélangé à 1 càs et demie de<span style="text-decoration: underline;"> sirop d'érable.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">Versez le coulis restant et décorez le dessus de chaque verre avec les myrtilles restantes. Placez au frais jusqu'au moment de servir.</span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-74309876149064370782012-01-16T10:37:00.001-08:002012-01-16T10:37:53.152-08:00Gâteau Chocomars<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="Apple-interchange-newline" /><div style="text-align: center;"><span style="font-size: x-large;">Gâteau Chocomars</span></div></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><img alt="gateau chocolat mars" border="0" height="444" src="http://storage.canalblog.com/54/88/468321/68013647.jpg" style="display: block; margin-left: auto; margin-right: auto;" width="518" /></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="color: #993300; font-size: 14pt;">Après la dernière<span style="color: red;"> <a href="http://sucreengrain.canalblog.com/archives/2011/10/13/22282540.html" style="color: #990000; text-decoration: none;"><span style="color: red;">Version au noix de pécan</span></a>,</span> voici une nouvelle adaptation du gâteau au Toblerone,sans Toblerone mais avec de la célèbre barre chocolatée Mars</span>. <span style="color: #993300; font-size: 14pt;">Une réussite!</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">Les ingrédients</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 75 g de chocolat ( à 70 % de cacao)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 50 g de barre chocolatée Mars</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 50 g de beurre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 3 oeufs ( les jaunes séparés des blancs)</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 25 g de maïzena tamisée</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 60 g de sucre en poudre</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300;"><span style="background-color: white; font-size: 14pt;">- 1 pincée de sel</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="color: #993300; text-decoration: underline;"><span style="background-color: white; font-size: 14pt;">La recette en images</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><br />
</div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="montage pour gateau mars ( façon toblerone)" border="0" height="332" src="http://storage.canalblog.com/59/80/468321/68013664.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;"> 1. Faites fondre au bain-marie le chocolat, le Mars coupé en morceaux et le beurre.Il faut bien mélanger jusqu'à ce que la préparation soit lisse. Réservez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">2. Dans un saladier, mélangez le sucre et les jaunes d'oeufs.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">3. Fouettez la préparation au batteur électrique jusqu'à ce qu'elle blanchisse et épaississe. </span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">4. Ajoutez la maïzena. Mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">5. Versez le mélange chocolat+Mars+beurre dans le saladier. Mélangez.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">6. Battez les blancs en neige bien fermes et ajoutez-les au mélange. Versez la pâte dans 11 caissettes à muffins. Faire cuire 20 minutes dans un four préchauffé à 180 degrés.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gateau mars texture mousse" border="0" height="406" src="http://storage.canalblog.com/54/08/468321/68013677.jpg" width="518" /></span></div><br class="Apple-interchange-newline" /></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.comtag:blogger.com,1999:blog-9058220636246477914.post-382317523692681802012-01-16T10:36:00.001-08:002012-01-16T10:36:50.658-08:00Apple galettes<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<h2 style="border-bottom-style: none; border-bottom-width: 1px; border-left-style: none; border-left-width: 1px; border-right-style: none; border-right-width: 1px; border-top-style: none; border-top-width: 1px; color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-size: x-large;">Apple galettes</span></h2><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="apple galette" border="0" height="458" src="http://storage.canalblog.com/93/50/468321/69355393.jpg" width="520" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"><span style="font-size: 14pt;">Le soleil est encore là mais la température a baissé à Izmir, ça commence à ressembler à l'automne...</span><span style="font-size: 14pt;">une recette de saison donc, avec ces délicieuses petites galettes aux pommes.</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300;"><span style="text-decoration: underline;"><span style="font-size: 14pt;">Les ingrédients</span></span><span style="font-size: 14pt;"> (pour 4 galettes )</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-50 g de farine (+ 1 càs)</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-50 g de farine complète</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-60 g de beurre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 càc de sucre en poudre</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-5 cl d' eau très froide</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">-1 à 2 pommes</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 15 g de beurre fondu</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-size: 14pt;">- 3 càs de sucre roux</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"><span style="font-size: 14pt;"> </span><span style="font-size: 14pt; text-decoration: underline;">La recette</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="gros_plan_pate_1" border="0" height="453" src="http://storage.canalblog.com/92/09/468321/63141218.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white;"> <span style="font-size: 14pt;">Dans le bol du robot, versez la farine. Ajoutez le sucre et le beurre coupé en morceaux. Faites fonctionner le robot par impulsions jusqu'à l'obtention d'un mélange sablonneux ( photo ci-dessus). Ajoutez l'eau froide petit à petit et faites fonctionner le robot toujours par à coups jusqu'à l'obtention d'une boule de pâte. Sortez la pâte du bol du robot. Elle doit être un peu collante. Ajoutez un peu de farine et fraisez-la une ou deux fois. Applatissez légèrement la pâte et couvrez-la de film alimentaire. Placez la au frigo ( 3 heures pour moi ).</span></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="etalage_pate_gros_plan" border="0" height="491" src="http://storage.canalblog.com/16/20/468321/63141255.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;">Divisez la pâte en 4 morceaux égaux et étalez-les comme sur la photo ci-dessus. C'est leur aspect imparfait qui fait le charme de ces galettes.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="fo_onnage_p_te_avec_les_pommes" border="0" height="471" src="http://storage.canalblog.com/69/37/468321/63141317.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; font-size: 14pt;">Garnissez le centre de la pâte de tranches de pommes. Mes tranches étaient un peu épaisses: pour obtenir des pommes bien cuites, mieux vaut donc les trancher assez fines. Refermez les bords de la pâte sur les fruits. Renouvelez l'opération pour chaque abaisse de pâte.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="cuisson_gros_plan_1" border="0" height="483" src="http://storage.canalblog.com/75/11/468321/63141345.jpg" width="510" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Badigeonnez chaque galette de beurre fondu et parsemez généreusement de sucre roux. Faites cuire 25 minutes dans un four préchauffé à 190 degrés. Les galettes doivent être bien dorées. Servez tièdes.</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white;"><img alt="autre_presentation" border="0" height="611" src="http://storage.canalblog.com/54/75/468321/63141181.jpg" width="520" /></span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">Le croustillant de la pâte, le fondant des pommes</span></div><div style="color: #990000; font-family: Georgia, 'Times New Roman', Times, serif; line-height: 24px; margin-bottom: 10px; text-align: center;"><span style="background-color: white; color: #993300; font-family: 'comic sans ms', sans-serif; font-size: 14pt;">le dessert parfait pour l'automne...</span></div></div>coderoutema.comhttp://www.blogger.com/profile/12706944841160277188noreply@blogger.com