tag:blogger.com,1999:blog-57675012059086144012024-03-18T03:58:10.470+01:00Deliciours...Essais culinaires
et régalades dans une tanière...Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.comBlogger388125tag:blogger.com,1999:blog-5767501205908614401.post-10119744293709488832018-06-15T23:35:00.000+02:002018-06-15T23:52:16.287+02:00Récit : La pyramide de macarons ou comment j’ai relevé un défi personnel me tenant particulièrement à cœur<div class="MsoNormal" style="font-size: 11pt; line-height: 16.866666793823242px; margin: 0cm 0cm 10pt; text-align: justify;">
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Certains d’entre vous ont peut-être vu passer sur la page facebook du blog une photo émue, publiée dimanche dernier, de plusieurs centaines de macarons trônant fièrement sur une pyramide…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Il est temps pour moi de vous raconter la genèse de cette photo, qui appelle en moi de très jolis souvenirs !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Tout commence par de l’amour ! (toujours me direz-vous !)<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Il s’avère qu’une amie très proche a décidé de s’unir à celui qui a su conquérir son cœur (<i>et il a trimé le bougre, pour y parvenir !</i>) et que, en bonne amie, j’ai proposé mon aide pour tout ce qui serait susceptible de lui rendre service…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Rapidement, le sujet « macarons » arrive sur la table. Il faut dire, pour la petite histoire, que mes amies sont très douées dans l’art de la flatterie et qu’elles vouent à mes macarons une admiration qui me fait souvent rougir (heureusement, pour contrebalancer ce récit qui devient un peu trop chamaloow, je peux vous avouer qu’une autre amie reste célèbre pour avoir vomi devant moi mes macarons ! Ils n’étaient pas en cause dans cette affaire, mais cette anecdote lui colle désormais à la peau !).<o:p></o:p></span><br />
<i style="color: #990000; font-family: georgia, "times new roman", serif; font-size: 11pt;">Ça y est, je commence à m’égarer </i><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: 11pt;">!</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Dooonc, mon amie me demande si j’accepterais de réaliser quelques desserts pour le brunch du lendemain du mariage…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">On évoque un temps les cookies géants (une tuerie désormais célèbre, que l’on retrouve <a href="http://deliciours.blogspot.com/2012/03/cookie-geant-de-guillemette-aux-pepites.html" target="_blank"><b>ici</b> </a>:) )<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Puis, elle me parle de mes macarons.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Seul problème, depuis ma dernière tournée (<a href="http://deliciours.blogspot.com/2017/11/macarons-dautomne-pommes-speculoos.html" target="_blank"><b>ici</b></a>), mon fidèle thermomètre de cuisson a rendu l’âme…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Qu’à cela ne tienne, elle me propose de m’en racheter un et de me le faire livrer chez moi dans les meilleurs délais. (<i>Je crois que c’est à ce moment-là que j’ai saisi à quel point elle avait envie de me voir faire des macarons !</i>)<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Alors soit, des macarons je ferai ! CHALLENGE ACCEPTED!<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Alors je réfléchis un peu à ce que je vais faire. J’ai envie, pour une occasion aussi importante que cela, de marquer le coup et de les présenter avec un minimum de panache. Je vais donc sur le net pour voir comment les exposer et je trouve sur les sites spécialisés en cuisine des présentoirs pyramidaux qui me semblent répondre à mes exigences de prestige… </span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: 11pt;">C’est clair que ça en jette… Maintenant que j’ai vu cela, je VEUX que mes macarons soient présentés comme cela.</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Je jette quand même par acquis de conscience un œil sur la contenance de ladite pyramide et mon cœur a un tout petit loupé… Il faut environ 230 macarons pour la remplir…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Là, je me dois de vous parler un tout petit peu de moi pour vous exposer mon dilemme… Je travaille à temps plein et rentre assez tard à la maison, mon cher et tendre est absent la semaine et j’ai un petit moufflet ô combien rigolo mais néanmoins bien présent/prenant de bientôt 3 ans qu’il me faut gérer… Dois-je vous dire que je suis également absente tout le week-end d’avant et malade la semaine précédant le mariage ?<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">S’ajoutent à cela les réactions de mon entourage lorsque j’évoque mon projet, parfois surpris, voire inquiets pour moi !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Mais qu’importe, cela sera mon geste d’amour pour cet évènement qui me tient vraiment à cœur… Et puis, je VEUX réussir ! J’y vois désormais un challenge personnel que j’ai très envie de réussir, par amitié, par entêtement aussi.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Il est temps de penser cette entreprise comme une bataille à mener…<o:p></o:p></span></div>
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<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">D’abord, comment obtenir les nombre souhaité de macarons ?<o:p></o:p></span></b></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Le descriptif de la pyramide parle de 230 macarons environ. Mes fournées me permettent de réaliser environ 50 macarons. Il me faudra donc réaliser 5 fournées. Je veux respecter à la lettre ma recette, qui me donne entièrement satisfaction et que je maitrise bien. On est un vieux couple, elle et moi !<o:p></o:p></span></div>
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<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ensuite, quels parfums choisir ?<o:p></o:p></span></b></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Si je dois faire 5 fournées, autant diversifier les parfums (et les difficultés, mais chut !)…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Je lui demande si elle souhaite des parfums en particulier. Elle me répond qu’elle a beaucoup aimé les macarons au<a href="http://deliciours.blogspot.com/2013/06/macarons-la-ganache-montee-au-chocolat.html" target="_blank"> <b>chocolat blanc et cœur de framboise</b></a> et qu’elle aime bien aussi le caramel.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ok, alors pour faire plaisir à mon autre amie, la vomisseuse de macarons qui ne jure que par ça, la seconde ganache sera au <a href="http://deliciours.blogspot.com/2011/02/petite-lecon-de-macarons-lesson-three.html" target="_blank"><b>Carambar</b></a> !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ensuite, j’ai envie de faire des ganaches classiques, susceptibles de plaire au plus grand nombre. Je choisis donc <b>C<a href="http://deliciours.blogspot.com/2015/10/macaron-tout-rond-au-citron.html" target="_blank">itron</a></b>, </span><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: 11pt;"><a href="http://deliciours.blogspot.com/2012/06/macarons-la-pistache.html" target="_blank"><b>Pistache</b></a> et Chocolat. Pour cette dernière recette, ma douce belle-sœur qui me soutient à distance dans mon entreprise me conseille la ganache montée (j’ai un faible pour ces ganaches, délicieuses en bouche et très agréables à travailler) de chef Nini. Ok, il en sera ainsi !</span></div>
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<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Quel retro planning mettre en place ?<o:p></o:p></span></b></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Les macarons sont pour le dimanche, nous serons entièrement occupés par le mariage et les préparatifs le samedi. Il faut donc que je fasse mes macarons le vendredi. Cela leur laisse 48h pour se bonifier au frais, cela me semble idéal.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Reste à voir comment j’anticipe jusqu’à ce jour de macaronade intense.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Je décide de faire toutes <b>mes courses le mercredi soir </b>et de <b>préparer deux ganaches </b>qui patienteront sagement au frais. Je m’attaque donc à la ganache au chocolat blanc et à celle au carambar.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 11pt;">(</span><i><span style="font-size: xx-small;">L'intégralité des aliments contenus dans cette photo a été utilisée pour la mission</span></i><span style="font-size: 11pt;">)</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Lors de mes courses, je constate avec effroi que mon magasin n’a pas de pâte de pistache et moi-même je n’en ai plus…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Allez, je ne suis pas à un challenge près, je me lance donc<b>, jeudi soir</b>, une fois l’enfant couché et bien endormi, dans la réalisation de ma <b>première pâte de pistache maison</b> ! Cela prend un peu de temps, mais j’y parviens, sous les vivats enthousiastes du chien, soutien indéfectible dans mon entreprise !<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Dans la foulée, je prépare la <b>ganache pistache, celle au citron et au chocolat</b>.<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">La veille, j’ai estimé mes besoins en blanc d’œuf (un peu à la louche) et ai cuisiné plein de jaunes qui eux, ne se conservent pas.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">J’ai donc réalisé des <a href="http://deliciours.blogspot.com/2012/10/petits-flans-au-parmesan-tomates-cerise.html" target="_blank"><b>flans au parmesan</b></a> et des <a href="http://deliciours.blogspot.com/2010/10/cremes-catalanes.html" target="_blank"><b>crèmes catalanes</b></a>.<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">J’avais également plusieurs blancs congelés, sur lesquels j’ai compté.<o:p></o:p></span></div>
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<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">The D day !!<o:p></o:p></span></b></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Une telle entreprise nécessitait une réelle disponibilité. J’ai donc posé ma journée (motif de l’absence : « macarons » !) et mon adorable voisine m’a proposé de s’occuper de mon fils chez elle plusieurs heures. J’avoue que je lui dois tout ! Sans elle, cela aurait été nettement plus compliqué !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Au matin de ce vendredi, je suis donc gonflée à bloc, mon mug de motivation rempli constamment de théine, j’ai même mis ma culotte Superman (true story !). Bref, je suis au taquet !<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pour aller plus vite, j’envisage de doubler mes proportions habituelles, afin de ne faire la recette que 3 fois (2 fois deux fournées, et une dernière, celle au chocolat, qui nécessite d’ajouter du cacao amer dans l’appareil).<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Je m’attaque aux fournées rouge et violette. Je sépare en deux après l’obtention de l’appareil final, et je colore aux derniers tours de spatule pour parfaire le macaronnage.<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pour me faire gagner du temps, j’ai acheté pour la première fois des feuilles de papier cuisson au lieu d’un rouleau. Elles sont plus plates. Je dois les redécouper en largeur, mais cela va quand même plus vite que le rouleau qui ne se coupe pas bien et qui a tendance à me gonfler !<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">La table à manger est envahie de petits pois, comme autant de coques qui attendent d’être enfournées. Et c’est finalement ça qui sera le plus long. Ne disposant que de deux plaques de cuisson, je dois cuire mes coques plaque après plaque, en laissant l’autre refroidir suffisamment pour les coques attendant leur tour. Le four a tourné non-stop plusieurs heures, il faisait chaud, le chien est sorti s’aérer et moi, j’ai sué dans ma culotte superman ! <o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: xx-small;">"Continue, je te soutiens à distance, c'est super ce que tu fais... Youhou..."</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Mais qu’importe ! Les coques sont belles ! Je suis ravie (et rassurée aussi !). Après qu’elle aient un peu refroidi, je les décolle délicatement et les assemble déjà par taille, pour gagner du temps lors de l’étape ganache.<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Au fur et à mesure que les coques cuisent, j’attaque une deuxième préparation, les jaune et vert. A la sortie du four, petite déception, le vert a un peu viré et tire vers le jaune, mais tant pis ! On enchaine !<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Je termine par les coques au chocolat, qui font une plus grosse collerette encore !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Toutes les coques sont cuites ! Toutes sont belles sans exception, je suis enchantée !<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Elles s’amoncellent dans des boîtes, prêtes pour la dernière étape !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Il est temps de s’attaquer aux ganaches et aux assemblages !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">A ce moment, l’Enfant-roi revient avec sa gardienne du jour qui va me prêter main forte pour cette étape de précision … Mille mercis encore !!<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pas de photo des macarons au chocolat, l’Enfant ayant mis à ce moment en œuvre sa relou attitude, j’ai omis de faire une photo, préférant me consacrer à la mission de l’empêcher de planter ses (adorables au demeurant) doigts dans la ganache au chocolat disposée sur les coques à assembler…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Et voilà ! Tous les macarons sont assemblés, délicatement déposés dans des boîtes ou plats soigneusement fermés et entreposés au frais, en attendant leur entrée en scène dans 48 heures… On fait le compte du résultat final : 286 macarons !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Quelle joie ! Quelle fierté !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Reste à savoir s’ils seront bons…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Le verdict a lieu dimanche midi, les macarons ont vu du pays, arrivant la veille dans une grosse glacière ainsi qu’un grand sac de courses rempli de bacs à glace, envahissant le frigo de notre amie et hôte nous hébergeant pour la nuit. Cette même amie qui a réceptionné pour moi la pyramide de macarons livrée chez elle pour m’éviter d’avoir à la transporter dans notre voiture pot de yaourt déjà pleine à craquer ! (le chien, initialement prévu au voyage a dû céder sa place au profit des macarons ! Je rassure les foules, il a passé une délicieuse nuit chez nos autres voisins –mes voisins sont tous fantastiques, je les adore ! - qui s’en sont occupé à merveille !)<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Arrivée sous la tente avec mes victuailles et mon joli cadre présentant les parfums des macarons, (merci à mon amie vomisseuse de macarons qui a, entre autres talents, celui de très bien écrire et dessiner !) je sollicite mes amis autour pour m’aider à remplir chaque étage de macarons…<o:p></o:p></span><br />
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><i>(Petits doigts trop joliiiis!!)</i></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">La pyramide s’élève sous nos yeux, elle est aussi belle et majestueuse que ce que j’espérais…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Elle ne restera pas pleine longtemps, je vois, avec un immense plaisir, les gens se servir, en emporter vers les tables, les déguster les yeux fermés…<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">La mariée est heureuse, les convives sont conquis, et moi, je suis ravie !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Voici donc le récit de mon petit exploit personnel, dont je suis fière mais qui se devait d’être à la hauteur du fantastique week-end d’amour et d’amitié passé avec beaucoup de gens que j’aime… Si c’était à refaire, je n’hésiterais pas un instant !<o:p></o:p></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Pour toi, ma Chewbidou ! (cœur avec les doigts)</span><span style="font-family: "calibri";"><o:p></o:p></span></div>
Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-2891579326385060492018-05-12T15:09:00.000+02:002018-05-12T15:09:51.482+02:00Gaufres aux poireaux<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-SHdvPaa00MY/WvbmbcjQIJI/AAAAAAAAFbg/JcFnHqRb5ucEMFMQ9Jt4eqeg69ZpFo-BACLcBGAs/s1600/IMG_2431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-SHdvPaa00MY/WvbmbcjQIJI/AAAAAAAAFbg/JcFnHqRb5ucEMFMQ9Jt4eqeg69ZpFo-BACLcBGAs/s640/IMG_2431.JPG" width="426" /></a></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Petit billet rapide pour vous présenter la recette testée et approuvée ce midi. Toute simple et offrant une façon ludique de manger des poireaux, elle nous a plu alors je la partage ici!</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">J'ai choisi de les servir chauds, juste sortis du gaufrier, avec du yaourt grec salé et agrémenté d'herbes aromatiques. Ils peuvent servir de repas léger, accompagnés de salade verte, ou être présentés lors d'un brunch par exemple.</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">J'ai découvert cette recette sur le joli site <a href="http://petitsbeguins.fr/gaufres-aux-poireaux/" target="_blank">Petits béguins</a>, lors d'une recherche Pinterest sur des recettes originales à base de poireaux!</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 8/9 gaufres environ</u></b></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 2 poireaux (les miens étaient petits, j'en ai mis 4)</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 200 g de farine</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 1 cuillère à soupe de curry</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 1 cuillère à soupe de cumin</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à café de levure chimique</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 2 oeufs</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 1 yaourt nature</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 1 pincée de sel</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à soupe d'huile d'olive</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">- 50 g de feta coupée en petits dés</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Laver et couper les <b>poireaux</b> en rondelles. Les cuire à la poêle dans un filet d'huile d'olive pendant <u>15 minutes</u> à feu moyen, pour bien les cuire et les attendrir.</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Dans un saladier, mélanger la <b>farine</b>, la <b>levure</b>, le <b>sel</b> et les <b>épices</b>.</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Ajouter alors le <b>yaourt</b>, les <b>oeufs</b> et <b>l'huile d'olive</b>. La pâte est assez épaisse et collante. Ajouter au besoin un peu d'huile d'olive en plus ou du lait. </span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Terminer avec les <b>poireaux</b> (on peut éventuellement les mixer grossièrement, le miens étaient petits donc ce n'était pas nécessaire) et les petits <b>dés de feta</b>.</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Faire chauffer le moule à gaufres, y déposer une cuillerée bien au centre et cuire chacune environ <u>3 minutes</u>.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-87662947826369998602018-04-30T22:46:00.001+02:002018-04-30T22:53:16.857+02:00Dômes de mousse de poivrons et chèvre frais<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-x_sgD-QCClo/Wud-jjpHlyI/AAAAAAAAFa8/eAyOcXvMPoEqU9C-YxAKiYSTlzhIRznTQCEwYBhgL/s1600/IMG_2414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-x_sgD-QCClo/Wud-jjpHlyI/AAAAAAAAFa8/eAyOcXvMPoEqU9C-YxAKiYSTlzhIRznTQCEwYBhgL/s640/IMG_2414.JPG" width="426" /></a></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Petite recette facile, rapide et printanière qui m'a beaucoup plu et que j'ai envie de partager avec vous!</span></div>
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<a href="https://2.bp.blogspot.com/-LqMwE7sgyW0/Wud-wX_95rI/AAAAAAAAFa8/sIUAaGkbgc8Hee6MWCm3meFFf-dsAAT0wCEwYBhgL/s1600/IMG_2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="1600" height="319" src="https://2.bp.blogspot.com/-LqMwE7sgyW0/Wud-wX_95rI/AAAAAAAAFa8/sIUAaGkbgc8Hee6MWCm3meFFf-dsAAT0wCEwYBhgL/s320/IMG_2416.JPG" width="320" /></a></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">J'avais envie d'utiliser mes moules demie sphère que j'aime tant (<a href="http://deliciours.blogspot.fr/2017/02/domes-chocolat-caramel.html" target="_blank">ici</a> ou <a href="http://deliciours.blogspot.fr/2017/03/mousse-de-pistache-en-coque-en-chocolat.html" target="_blank">là</a> par exemple) pour une recette salée cette fois-ci! Un petit tour sur Pinterest m'a inspiré cette bidouille que j'ai un peu modifiée, mais qui s'est révélée délicieuse!</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Idéal pour une entrée légère et fraiche, mais savoureuse et qui fait son petit effet!</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><b><u>Pour 6 à 8 dômes</u></b></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- Un paquet de biscuits apéro salés type Tuc</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- 40 g de beurre demi sel</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- Un bocal de poivrons rouges pelés (pour s'éviter la corvée de l'opération cuisson/épluchage des poivrons frais... Je voulais du rapide!)</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- 25 cl de crème liquide</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- 4 g de gélatine (selon les marques, les feuilles font entre 1 et 2 grammes)</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- 1 gousse d'ail</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- 300 g de chèvre frais type petit-Billy</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- Huile d'olive</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">- Fleur de sel et poivre du moulin</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><u>Préparer les dômes.</u></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Ramollir les feuilles de <b>gélatine</b> dans un grand bol d'eau froide.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Chauffer la <b>crème</b> dans une casser</span><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">ole puis, hors du feu, y incorporer la </span><b style="color: #660000; font-family: Georgia, "Times New Roman", serif;">gélatine</b><span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"> essorée. Bien mélanger.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Dans le bol du mixer, placer les <b>poivrons</b> égouttés, <b>l'ail</b>, la <b>crème</b>. Saler légèrement et poivrer. Mixer jusqu'à l'obtention d'une préparation lisse et homogène.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Verser dans des moules demie sphère et laisser prendre au frais <u>plusieurs heures</u>.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Passé ce temps, faire fondre le <b>beurre</b>. Mixer les <b>Tuc</b> pour en faire une poudre grossière et ajouter le <b>beurre</b> <b>fondu</b>. Bien mélanger et tasser au fond de cercles au diamètre à peine plus grand que les demies sphères. Placer au frais pour que cela se solidifie.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Mélanger le <b>fromage</b> <b>de</b> <b>chèvre</b> avec un peu d'huile d'olive et un peu de poivre pour l'assouplir.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;"><u>Procéder au montage:</u></span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Retirer délicatement les cercles de base biscuite sur une assiette de service. Tartiner de fromage de chèvre puis démouler tout aussi délicatement les dômes de poivron et les déposer sur le dessus.</span></div>
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<span style="color: #660000; font-family: "georgia" , "times new roman" , serif;">Servir avec un peu de mâche.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-54277840329917031152018-03-24T15:11:00.000+01:002018-03-24T15:11:15.409+01:00Petites crèmes au citron, mascarpone & coulis de clémentines<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-NoVndkhQEAU/WrZbeI3EubI/AAAAAAAAFZ0/zQ9Hk7BJXvALo10r8pxDzSbEPW8rZoUfACLcBGAs/s1600/IMG_2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-NoVndkhQEAU/WrZbeI3EubI/AAAAAAAAFZ0/zQ9Hk7BJXvALo10r8pxDzSbEPW8rZoUfACLcBGAs/s640/IMG_2370.JPG" width="426" /></a></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Je poursuis ma série "j'adore cuisiner les agrumes et ils me le rendent bien" avec cette recette de petites crèmes absolument délicieuses!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Ici, citron et mascarpone offrent des crèmes délicatement parfumées et très onctueuses en bouche. Le coulis de clémentine vient apporter du peps acidulé et sucré. Le duo fonctionne à merveille! On s'est régalé avec ce petit dessert qui nous a énormément plu!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Alors que je parcourais internet à la recherche de recettes gourmandes pour sublimer mes agrumes que j'aime d'amour tendre, j'ai déniché cette superbe idée sur le site <a href="http://www.altergusto.fr/2011/01/12/cremes-citron-mascarpone-coulis-clementines/" target="_blank">Alter gusto</a>. Bien m'en a pris!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 4 à 6 pots selon la taille</u></b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- 250 g de mascarpone</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- 20 cl de lait</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- 2 oeufs</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- 60 g de sucre en poudre</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- 2 citrons bio</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- Entre 6 et 10 clémentines selon la taille</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">- Une cuillère à soupe de sucre en poudre</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Laver et sécher les <b>citrons</b> et prélever leurs <b>zestes</b>. Les presser et filtrer le <b>jus</b>.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Battre les <b>oeufs</b> avec les <b>60 g de sucre</b>. Ajouter le <b>jus</b> de citron, puis le <b>lait</b>. Ajouter enfin le <b>mascarpone</b> en mélangeant bien pour avoir une préparation bin lisse et homogène.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Filtrer le mélange dans une passoire fine et ajouter les <b>zestes</b>.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>150</u>°C.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Répartir dans des petits ramequins et cuire au bain marie pendant <u>45 minutes</u>.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Laisser ensuite refroidir et placer au frais pendant <u>plusieurs heures</u>.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Presser les <b>clémentines</b>, ajouter la pulpe récupérée et faire chauffer dans une casserole avec la cuillère de <b>sucre</b> à feu doux pendant <u>15 à 20 minutes</u>.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Laisser refroidir.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Servir les crèmes bien froides arrosées de coulis de clémentines.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-58092228455385052052018-03-19T22:25:00.000+01:002018-03-19T22:25:09.842+01:00Roulé zèbre au chocolat au caramel et pralin<div class="separator" style="clear: both; text-align: center;">
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<span data-mce-style="text-decoration: underline;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Petite recette ludique et rigolote, tout en restant gourmande, car c'est quand même le plus important!</span></span></div>
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<a href="https://3.bp.blogspot.com/-z79S9n-TZ6o/WrAooFp6OwI/AAAAAAAAFYY/zHtNKhMlkyEsdBfIaUdjcyf4fp3l4Tz2ACEwYBhgL/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://3.bp.blogspot.com/-z79S9n-TZ6o/WrAooFp6OwI/AAAAAAAAFYY/zHtNKhMlkyEsdBfIaUdjcyf4fp3l4Tz2ACEwYBhgL/s400/IMG_1253.JPG" width="266" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Je crois vous avoir déjà parlé de mes fantasmes culinaires (<a href="http://deliciours.blogspot.fr/2017/02/domes-chocolat-caramel.html" target="_blank">ici</a>). Cela consiste en une envie irrépressible de réaliser un certain type de recettes avec du matériel particulier.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">J'ai donc vécu cela avec des moules demi sphère, mais aussi avec les gâteaux roulés et la plaque en silicone qui permet de les réussir à tout coup, avec une facilité enfantine!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Car le roulé appelle en moi des souvenirs émus d'enfance. Je mangeais chez ma mamy d'adoption un gâteau roulé à la gelée de groseilles qui reste ancré dans ma mémoire. Et, maintenant devenue maman, je me plais à reproduire certains clichés heureux de mon enfance pour mon petit garçon... Ce qui est quand même ballot, c'est que pour l'instant, ledit garçon boude avec un aplomb et une régularité systématique mes oeuvres culinaires, ce qui aurait un peu tendance à me désespérer... Enfant ingrat!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Mais qu'importe! Je m'amuse quand même beaucoup et régale toute le monde autour (sauf mon fils donc!). Cette recette de roulé, trouvée sur Pinterest m'a donc beaucoup plu! Merci donc au blog <a href="http://www.chocolatatouslesetages.fr/article-roule-zebre-zebra-roll-cake-122970815.html" target="_blank">Chocolat à tous les étages</a>!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">C'est facile et rigolo à faire et le résultat visuel est marrant! A la dégustation c'est délicieux! J'ai essayé plusieurs ganaches, en suivant cette base, et tout a remporté un joli succès!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><b><u>Pour un roulé Zèbre:</u></b></span></div>
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<u style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;"><span data-mce-style="text-decoration: underline;">Pour la ganache</span> :</span></u></div>
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10 cl de crème liquide entière</div>
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200 g de chocolat (ici au lait au caramel)</div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">50 g de pralin</span></div>
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<u style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;"><span data-mce-style="text-decoration: underline;">Pour le biscuit</span> :</span></u></div>
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4 oeufs (jaunes et blancs séparés)</div>
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2 blancs d'oeuf</div>
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125 g de sucre</div>
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125 g de farine</div>
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1 pincée de sel</div>
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1 à 2 cuillères à soupe de cacao amer</div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><strong>Préparer la ganache</strong> :</span></div>
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Faire bouillir la <b>crème</b> dans une petite casserole et lorsqu'elle est bien chaude, la verser sur le <b>chocolat au lait </b>concassé. Bien remuer. Verser dans un bol et laisser au frais pendant <u>deux heures</u>. La ganache doit avoir la consistance d'une pâte souple. Si elle durcit trop, il faudra la réchauffer à peine car elle deviendrait trop dure à étaler.</div>
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<span style="color: #783f04;"><strong style="font-family: Georgia, "Times New Roman", serif;">Préparer le biscuit</strong><span style="font-family: Georgia, "Times New Roman", serif;"> :</span></span></div>
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Fouetter au batteur les <b>jaunes</b> d'oeuf avec le <b>sucre</b> jusqu'à ce que le mélange blanchisse. Ajouter la <b>farine</b> et continuer à battre (la pâte devient alors assez épaisse voire difficile à mélanger c'est normal). Réserver.</div>
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Monter les <b>6 blancs</b> en neige avec une pincée de <b>sel</b>.</div>
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Ajouter une bonne cuillère des blancs au mélange précédent en remuant vivement pour "détendre la pâte" et la fluidifier.</div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Ajouter alors le reste des blancs délicatement avec une maryse. </span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>180°C</u>.</span></div>
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Prélever un tiers de cette préparation, et y ajouter le <b>cacao amer</b>.</div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #783f04;">Mélanger délicatement avec la maryse puis mettre cette pâte cacaotée dans une poche à douille. Réaliser les dessins zébrés sur une feuille de papier sulfurisé ou sur une plaque de cuisson en silicone. </span></span></div>
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Cuire <u>2 minutes</u> au four. Le biscuit doit être juste souple sous le doigt.</div>
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<span class="nopopup"></span><span class="nopopup"><span class="nopopup"></span></span>Verser la pâte nature sur la plaque en recouvrant les zébrures déjà précuites, répartir délicatement la pâte avec une spatule et enfourner pour <u>8 minutes</u> environ.</div>
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Sortir le biscuit du four, le retourner sur un linge propre humide, le démouler très délicatement.</div>
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Rouler ensuite le biscuit dans un autre linge humide de façon à avoir le dessin sur l'extérieur et la partie blanche devant soi.</div>
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Lorsque la ganache est suffisamment refroidie et épaisse, la répartir sur le biscuit déroulé très délicatement. Saupoudrer de pralin et rouler à nouveau celui-ci.</div>
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Filmer et laisser au frais plusieurs heures pour que la ganache durcisse.</div>
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Découper ensuite les extrémités avant de servir.</div>
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</span>Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-55406324118287322272018-03-11T15:28:00.000+01:002018-03-11T15:28:38.400+01:00Blondie chocolat blanc et citron<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-OW3a8aPyPfk/WqU8Uo2ZvkI/AAAAAAAAFXs/rMxjpD2MM3sPhmAXLAYqX9eE1wFxbMHCACEwYBhgL/s1600/IMG_2283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1069" height="640" src="https://2.bp.blogspot.com/-OW3a8aPyPfk/WqU8Uo2ZvkI/AAAAAAAAFXs/rMxjpD2MM3sPhmAXLAYqX9eE1wFxbMHCACEwYBhgL/s640/IMG_2283.JPG" width="426" /></a></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">De retour avec mes recettes aux agrumes, car je ne peux pas m'en passer!!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Ici, un blondie à la saveur délicatement acidulée, mais rendu terriblement gourmand par le chocolat blanc qui sucre délicieusement le tout...</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">A la sortie du four, j'ai été un peu surprise par l'aspect de ce gâteau qui avait notamment pris quelques bulles d'air à la cuisson, lui conférant un fond parfois irrégulier (vous voyez ce que je veux dire? Je ne me trouve pas particulièrement claire sur ce coup là!).</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Mais à la dégustation, il nous a unanimement plu, alors j'ai décidé de lui donner sa place ici car je le referai avec beaucoup de plaisir!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Et le duo chocolat blanc/citron, ça fonctionne du tonnerre! J'ai adoré!</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Recette issue d'un livre de cuisine Hachette (Brownies, cookies, rookies)</i></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b><u>Pour un blondie (20 sur 20 cm)</u></b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">100 g de beurre</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">100 g de chocolat blanc</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">2 oeufs</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">100 g de sucre</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">le zeste d'un citron</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">le jus d'un demi citron</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">100 g de farine</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><b>Pour le glaçage:</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">le jus de l'autre demi citron</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">du sucre glace en qualité suffisante</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Faire fondre ensemble le <b>beurre</b> et le <b>chocolat blanc.</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>180°C.</u></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Dans un saladier, fouetter les <b>oeufs</b> avec le <b>sucre</b>. Ajouter le <b>mélange beurre-chocolat fondu.</b></span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Ajouter alors le <b>zeste</b>, le <b>jus de citron</b> puis la <b>farine</b>. Mélanger.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Verser dans un moule carré en silicone ou beurré et enfourner pour <u>30 minutes </u>environ.</span></div>
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<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;">Une fois le blondie refroidi et démoulé, verser sur le dessus un <b>mélange jus de citron-sucre glace</b> pour ajouter à la touche acidulée.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-38867018024377160022018-03-04T15:16:00.000+01:002018-03-04T15:16:10.122+01:00Salade de chou kale au thon<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-3HjknkKkCok/Wpv-YNEp8JI/AAAAAAAAFXE/4vuDrxOC7CMiBmSqRKD7G34pWhy7A7PlQCLcBGAs/s1600/IMG_2333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/-3HjknkKkCok/Wpv-YNEp8JI/AAAAAAAAFXE/4vuDrxOC7CMiBmSqRKD7G34pWhy7A7PlQCLcBGAs/s640/IMG_2333.JPG" width="426" /></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Petite pause au milieu de cette déferlante de recettes aux agrumes (mais ce n'est que pour mieux revenir ensuite!!)</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Voici une recette healthy du genre encore où l'on a l'impression de prendre soin de son corps... et ceci, grâce à l'utilisation du fameux chou kale, chouchou des américains notamment qui peut être qualifié de super légume tellement ses vertus sont encensées (très riche en vitamines, minéraux, calcium, antioxydant, toussa toussa).</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">J'en trouve souvent dans mon panier d'AMAP et cette façon de le préparer et manger est parmi mes préférées!</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Les feuilles sont assez fermes, c'est pourquoi il est conseillé de les assouplir comme précisé dans la recette. Volontairement, je n'indique pas de quantités précises, car je fais toujours au pif (quand il s'agit de salades, j'ai souvent du mal à peser mes ingrédients, je suis assez adepte du concept "fouzytou").</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Deux ou trois bouquets de feuilles de chou kale</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- une boîte de thon</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- 4 oeufs</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Une ou deux échalotes (selon les goûts)</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à soupe de câpres</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Un sachet de petits croutons à l'ail</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Un petit bloc de parmesan</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Huile d'olive</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Vinaigre de riz</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- Fleur de sel et poivre du moulin</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Laver le <b>chou</b> <b>kale</b>, couper les feuilles de chaque coté de la tige centrale pour éliminer cette dernière et émincer grossièrement les feuilles.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Les réunir dans un saladier et arroser <b>d'huile</b> <b>d'olive</b>, de <b>vinaigre</b> de <b>riz</b>. <b>Saler</b> et <b>poivrer</b> et malaxer à la main (propres les mains, hein!) pour bien détendre les feuilles (les écraser/ presser entre les mains, j'aime bien, c'est assez amusant et régressif comme moment!). Réserver.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cuire les <b>oeufs</b> environ <u>8 minutes</u> dans l'eau bouillante.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Emincer finement les <b>échalotes</b>. Egoutter le <b>thon</b> et l'émietter. Détailler des copeaux de <b>parmesan</b>.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Réunir dans le saladier de <b>chou</b> tous les ingrédients: <b>oeufs</b> écalés et coupés en quartiers, <b>thon</b>, <b>échalotes</b> émincées, <b>câpres</b>, <b>croutons</b> et lamelles de <b>parmesan</b>.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Rectifier l'assaisonnement si nécessaire en ajoutant de <b>l'huile d'olive </b>et<b> </b>du<b> vinaigre</b>.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Déguster.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-42338279760248541132018-02-21T16:04:00.000+01:002018-02-21T16:04:02.873+01:00Risotto au citron <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-W9I-B8ymNqg/Wo2GFV7Tf-I/AAAAAAAAFWU/-mXLOd_sqoQjHBljrHRQzYLSfIatd9C5ACLcBGAs/s1600/IMG_2312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/-W9I-B8ymNqg/Wo2GFV7Tf-I/AAAAAAAAFWU/-mXLOd_sqoQjHBljrHRQzYLSfIatd9C5ACLcBGAs/s640/IMG_2312.JPG" width="425" /></a></div>
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<span style="color: #7f6000;">Je poursuis mes recettes de monomaniaque des agrumes, avec cette fois-ci une recette salée! </span></div>
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<span style="color: #7f6000;">J'avais envie de tester le goût d'un risotto au citron, pour voir quel degré de subtilité le citron est capable d'apporter à un risotto. </span></div>
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<span style="color: #7f6000;">Le test à la dégustation s'est avéré très concluant! Le risotto est crémeux mais le citron apporte un peps et une petite acidité vraiment surprenante et pleine de saveur! Cela en fait un accompagnement parfait pour un poisson ou des fruits de mer.</span></div>
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<span style="color: #7f6000;">J'ai contrebalancé l'acidité avec un peu de générosité au niveau de la crème épaisse et du parmesan frais. C'était vraiment parfait!</span></div>
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<span style="color: #7f6000;"><b><u>Pour 4 personnes :<o:p></o:p></u></b></span></div>
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</span></span></span><!--[endif]-->Un petit citron bio (jus et zestes)<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->Une belle échalote<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->270 g de riz à risotto<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->8 cl de vin blanc sec<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->2 cubes de bouillon de légumes<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->2 cuillères à soupe de crème fraiche épaisse<o:p></o:p></span></div>
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<span style="color: #7f6000;"><span style="text-indent: -18pt;">-<span style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal;"> </span></span><span style="text-indent: -18pt;">Plusieurs branches de thym frais</span></span></div>
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<span style="color: #7f6000;"><o:p> </o:p> </span></div>
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<span style="color: #7f6000;">Faire bouillir <b>un litre d’eau</b> et
y diluer les <b>deux cubes de bouillon</b>. Réserver au chaud (sur feu très doux).<o:p></o:p></span></div>
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<span style="color: #7f6000;">Dans une casserole, faire revenir
dans un peu d<b>’huile d’olive l’échalote</b> finement émincée pendant quelques
minutes.<o:p></o:p></span></div>
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<span style="color: #7f6000;">Ajouter le <b>riz</b> et bien remuer.<o:p></o:p></span></div>
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<span style="color: #7f6000;">Lorsqu’il devient translucide,
verser le <b>vin blanc</b>.<o:p></o:p></span></div>
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<span style="color: #7f6000;">Une fois qu’il est absorbé, verser le <b>jus et le zeste de citron</b>, puis ajouter le <b>bouillon</b>, louche par louche, en attendant son absorption avant d’en
rajouter, tout en remuant de temps en temps.<o:p></o:p></span></div>
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<span style="color: #7f6000;">Lorsque tout le bouillon a été
versé, (environ <u>15-20</u> minutes) couper le feu et verser le <b>parmesan</b>, le <b>thym</b> effeuillé et
la <b>crème</b>. Bien mélanger.<o:p></o:p></span></div>
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<span style="color: #7f6000;">Servir décoré d’une branche de thym.<o:p></o:p></span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-29388510713047290852018-02-13T23:05:00.001+01:002018-02-13T23:05:06.551+01:00Chocolat chaud à l'amande & à l'orange<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Yj5bH5PA_lQ/WoNfn1tGeNI/AAAAAAAAFVg/PFmsT38748MMQFpAfE3YyljjSxoDdtcqwCLcBGAs/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://3.bp.blogspot.com/-Yj5bH5PA_lQ/WoNfn1tGeNI/AAAAAAAAFVg/PFmsT38748MMQFpAfE3YyljjSxoDdtcqwCLcBGAs/s640/IMG_2298.JPG" width="426" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">L'hiver est toujours là, ainsi que l'envie de se réchauffer avec gourmandise!</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Au retour d'une balade ce week-end, j'ai eu envie de faire un <a href="http://deliciours.blogspot.fr/2013/01/le-veritable-chocolat-chaud-lancienne.html" target="_blank">vrai chocolat chaud </a>car nous adorons tous cela... Si rapide à préparer pour un goût et une onctuosité incomparables. Et surtout, peu de sucre, c'est l'intensité du chocolat qui fait tout le job!</span></div>
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<a href="https://3.bp.blogspot.com/-oOW4PY1M7K4/WoNfhd0IG9I/AAAAAAAAFV0/XUF09h9HxYwi195eIz63IaZxCldVirFjACEwYBhgL/s1600/IMG_2295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-oOW4PY1M7K4/WoNfhd0IG9I/AAAAAAAAFV0/XUF09h9HxYwi195eIz63IaZxCldVirFjACEwYBhgL/s400/IMG_2295.JPG" width="400" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Avec mon <a href="http://deliciours.blogspot.fr/2018/02/tarte-lorange.html" target="_blank">stock merveilleux d'oranges</a>, j'ai voulu en utiliser pour cette recette car chocolat et oranges se marient à merveille! Et je me suis souvenue d'une recette de mon livre fétiche "Desserts des jours heureux" avec un combo gagnant: chocolat, orange, amande!</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">C'est le lait d'amande qui apporte la légèreté de goût, l'amertume du chocolat noir est contrebalancée par les zestes d'oranges et le tout est relevé avec peps par la parfaite dose d'alcool d'orange qui donne à ce chocolat le goût et le caractère parfait!</span></div>
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<a href="https://4.bp.blogspot.com/-bFQmLhO80lA/WoNfnF1CrUI/AAAAAAAAFV4/k9vJ-JNXkNkchXYkQo7zfx8tJnYXs2UswCEwYBhgL/s1600/IMG_2297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://4.bp.blogspot.com/-bFQmLhO80lA/WoNfnF1CrUI/AAAAAAAAFV4/k9vJ-JNXkNkchXYkQo7zfx8tJnYXs2UswCEwYBhgL/s640/IMG_2297.JPG" width="424" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 6 petites tasses</u></b></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">- 180 g de chocolat noir</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">- 60 cl de lait d'amande</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">- 20 g de sucre</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">- 30 g de liqueur d'orange (Cointreau ou Grand Marnier)</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">- le zeste d'une orange</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Couper le <b>chocolat</b> en morceaux.</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Verser le <b>lait</b> et le <b>sucre</b> dans une casserole et porter à ébullition.</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Baisser alors le feu, verser le <b>chocolat</b> et fouetter jusqu'à ce qu'il soit fondu.</span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">(<i>Prélever une part pour un baby gourmand qui n'a nul besoin de se saouler à son si jeune âge</i>) puis verser la <b>liqueur d'orange</b> dans le chocolat restant destiné à ses parents en manque d'alcool.</span></div>
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<a href="https://3.bp.blogspot.com/-AK2mbWS4oVw/WoNfpSb3kSI/AAAAAAAAFV4/CaylDcmNHZYJphHbXc0R5z7sv0e1EQn6ACEwYBhgL/s1600/IMG_2303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://3.bp.blogspot.com/-AK2mbWS4oVw/WoNfpSb3kSI/AAAAAAAAFV4/CaylDcmNHZYJphHbXc0R5z7sv0e1EQn6ACEwYBhgL/s320/IMG_2303.JPG" width="320" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Répartir la boisson dans des petites tasses et saupoudrer chacune de <b>zestes d'oranges</b> avant de servir.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-76815534543188379872018-02-11T20:50:00.000+01:002018-02-12T12:12:40.533+01:00Tarte à l'orange<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Un pur régal!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Il faut que je vous raconte, je vis actuellement un genre de Disneyland de la cuisine: j'ai eu l'opportunité par une amie d'acheter des caisses entières d'agrumes bio en provenance de Sicile. Oranges, citrons et clémentines, absolument délicieux et parfumés.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Nous buvons à longueur de temps des jus d'orange frais à tomber et moi, je m'éclate à imaginer mille façons de cuisiner toutes ces richesses qui permettent d'utiliser le zeste en ayant bonne conscience. Je ne suis jamais à court de matière première et c'est vraiment le paradis pour moi de multiplier les recettes gourmandes à base de ces fruits incroyables.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Vous êtes donc prévenus, les agrumes vont être à l'honneur sur le blog à l'avenir! (J'ai déjà commencé avec <a href="http://deliciours.blogspot.fr/2018/02/caramel-tartiner-au-citron.html" target="_blank">ce caramel à tomber</a>!).</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Ici, c'est l'orange qui se prête au jeu, et, pour rendre justice à sa saveur incroyable, je suis allée piocher dans la bible de Christophe Felder, "Pâtisserie!" pour y dénicher une tarte à l'orange qui nous a fait succomber!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Une pâte sablée délicieuse et une crème à l'orange fantastique: un pur bonheur!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b><u>Pour une tarte de 24 cm de diamètre: </u></b></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><u>Pour la pâte:</u></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 250 g de farine</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 140 g de beurre en morceaux</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 100 g de sucre semoule</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 1 jaune d'oeuf </span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><u>Pour la crème à l'orange:</u></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 23 cl de jus d'orange pressée (environ 4 oranges)</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- le zeste fin de deux oranges</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 75 g de sucre semoule</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 3 oeufs entiers</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 2 jaunes d'oeufs</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 25 g de maizena</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">-185 g de beurre en morceaux froid</span></div>
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<b><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Préparer la pâte.</span></b></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Tamiser la <b>farine</b>. Puis ajouter le <b>beurre</b> en morceaux et le <b>sucre</b>.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Bien mélanger à la main, jusqu'à l'obtention d'une texture bien sableuse. Ajouter alors le <b>jaune d'oeuf</b>, continuer à malaxer à la main jusqu'à former une boule de pâte. La filmer et la placer au frais au minimum <u>2 heures</u>.</span></div>
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<b><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Pendant ce temps, préparer la crème à l'orange.</span></b></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Dans une casserole, faire chauffer le <b>jus d'orange</b> et le <b>zeste</b>.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Dans un saladier, fouetter ensemble le <b>sucre</b>, la <b>maïzena</b> et les <b>oeufs</b> (entiers et les jaunes). Lorsque le jus d'orange arrive à ébullition, verser le mélange maïzena-sucre-oeufs dans la casserole en fouettant et replacer sur le feu. Faire cuire en remuant jusqu'à épaississement. Lorsque la crème est cuite et épaisse, couper le feu et verser le <b>beurre</b> froid en morceaux en mélangeant pour obtenir une crème lisse et brillante. Verser la crème obtenue dans un récipient propre et la mettre au frais pour qu'elle refroidisse.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à <u>180°C</u>.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Etaler la pâte bien reposée sur un plan de travail propre et légèrement fariné sur 3-4 mm d'épaisseur. La déposer dans un moule ou cercle à tarte préalablement beurré et piquer le fond avec une fourchette.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Enfourner pour <u>15 à 20 minutes</u>, jusqu'à ce que la pâte soit dorée. La laisser refroidir.</span></div>
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<b><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Finition:</span></b></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Sortir la crème de réfrigérateur et la fouetter pour l'assouplir.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">La verser sur le fond de tarte et lisser à l'aide d'un grand couteau.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">La placer <u>5 minutes</u> au congélateur. Passé ce temps, la sortir et saupoudrer de <b>cassonade</b>, puis la chauffer/caraméliser à l'aide d'un chalumeau de cuisine (mon petit chalumeau d'amateur est un peu faiblard, le résultat n'était pas très homogène!).</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-7431137691758837802018-02-05T23:00:00.000+01:002018-02-06T14:59:22.321+01:00Caramel à tartiner au citron<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/--4meHNpTM38/WnjSo339EYI/AAAAAAAAFTc/z_eJ4An3-XATl1h1LzI8DkSJ2_o8_XqGQCLcBGAs/s1600/IMG_2252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/--4meHNpTM38/WnjSo339EYI/AAAAAAAAFTc/z_eJ4An3-XATl1h1LzI8DkSJ2_o8_XqGQCLcBGAs/s640/IMG_2252.JPG" width="426" /></a></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">En cette période de chandeleur, j'ai envie de partager avec vous une recette que j'adore d'amour éternel et inconditionnel!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Il s'agit d'une recette que j'avais découverte il y a longtemps, que j'adorais réaliser, et que j'avais un peu oubliée (sotte que je suis)...</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Or, cette recette mérite tous les honneurs tellement elle déchire tout, foi de moi!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #b45f06;">Je vous présente le sérieux rival de mon </span><a href="http://deliciours.blogspot.fr/2010/11/le-caramel-au-beurre-sale-qui-decabane.html" style="color: #b45f06;" target="_blank">caramel qui </a><a href="https://deliciours.blogspot.fr/2010/11/le-caramel-au-beurre-sale-qui-decabane.html" target="_blank"><span style="color: #0000ee;"><u>décabane</u></span></a><span style="color: #b45f06;">:</span></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b>Le caramel au citron...</b></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Le citron utilisé en zestes fins apporte une fraicheur et un peps qui se marie à la perfection avec la rondeur sucrée du caramel.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Sa texture est différente de mon caramel habituel, il est plus souple, légèrement moins dense, peut-être en raison de l'utilisation de crème épaisse au lieu de la crème liquide employée pour ma recette de caramel normal, mais alors, c'est vraiment une tuerie!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Le genre qu'on a envie de manger à la petite cuillère au lieu de l'utiliser de manière raisonnée et sérieuse en tartine, ou sur des crêpes (car oui, la chandeleur n'est qu'un prétexte pour vous faire sombrer vous aussi du côté obscur... Si je tombe, je vous entraine tous avec moi!).</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Bref, c'est une recette vraiment terrible, une petite torture permanente car quand on sait qu'on en a un pot dans son frigo, il est difficile de penser à autre chose (j'ai pourtant promis à mon amoureux absent toute la semaine que je l'attendais pour manger ensemble des crêpes le week-end prochain et je DOIS éviter de tomber dans le pot à chaque fois que j'ouvre la porte du frigo... Je souffre.)</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Bon, je pense avoir été suffisamment claire, ce caramel réaliser vous devrez (quand je me mets à parler comme maître Yoda, c'est que mon cas est sur le point d'être désespéré!)</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Merci au blog <a href="http://www.beaualalouche.com/archives/2009/12/17/16177795.html" target="_blank">Beau à la louche</a> pour cette fabuleuse recette!</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;"><b><u>Pour un pot (qui disparaitra toujours trop vite, sachez-le)</u></b></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 120 g de sucre en poudre</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 50 de beurre demi sel en dés</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- Une cuillère à café de fleur de sel</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- 200 g de crème entière épaisse</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">- Les zestes fins de deux citrons jaunes (bio)</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Faire fondre la moitié du <b>sucre</b> dans une grande casserole à sec, sur feu moyen. Lorsqu'il commence à fondre, mélanger du bout de la cuillère et ajouter en plusieurs fois le <b>sucre</b> restant.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Lorsqu'il devient blond et transparent, couper le feu et ajouter en remuant le <b>beurre</b>, en plusieurs fois également.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Ajouter la <b>fleur</b> de <b>sel</b>.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Ajouter une cuillère de <b>crème</b>, bien mélanger, puis, cuillère après cuillère, jusqu'à tout verser. Bien mélanger. S'il y a des petits grumeaux ou morceaux de sucre cristallisé, pas de panique, cela va ensuite fondre.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Remettre sur le feu, à feu doux et laisser bouillonner doucement <u>5 minutes</u> en remuant de temps en temps, c'est à ce moment que cela devient bien homogène.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Couper alors le feu, ajouter les <b>zestes</b> finement râpés des <b>citrons</b> et mettre en pot.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif;">Conserver au frais.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com2tag:blogger.com,1999:blog-5767501205908614401.post-1500442199396660862018-01-27T15:37:00.002+01:002018-01-27T15:37:38.139+01:00Le namandier<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lcz0lvuvcJs/WmyNojZN2oI/AAAAAAAAFSk/FOiH8e3w8-gwPD0swpbF5bzHpsBnQmj3QCLcBGAs/s1600/IMG_2212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://1.bp.blogspot.com/-lcz0lvuvcJs/WmyNojZN2oI/AAAAAAAAFSk/FOiH8e3w8-gwPD0swpbF5bzHpsBnQmj3QCLcBGAs/s640/IMG_2212.JPG" width="426" /></a></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Alors certes, aujourd'hui, je ne fais pas franchement dans l'originalité avec ma recette, mais je me devais de la partager ici!</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Car, à l'instar de mon récent <a href="http://deliciours.blogspot.fr/2018/01/cake-moelleux-bananes-daim.html" target="_blank">cake banane-daims</a> (j'ai refait cette semaine une version à la pralinoise, quel délice!!), c'est une de mes recettes préférées! </span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">De celle que je réalise en un rien de temps, lorsque je me dis "j'ai bien envie de faire un gâteau", mais que je ne veux pas non plus y passer des heures! Aussitôt dit, aussitôt réalisé, et mangé dans la foulée!</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">N seulement il se réalise en deux temps trois mouvements, mais il est aussi et surtout absolument délicieux!</span></div>
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<a href="https://2.bp.blogspot.com/-CFUlT97PXeA/WmyNiVKAk4I/AAAAAAAAFSc/p-QjKxaqKfYqKW8O4wp5Y7wMX0O748IpgCEwYBhgL/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-CFUlT97PXeA/WmyNiVKAk4I/AAAAAAAAFSc/p-QjKxaqKfYqKW8O4wp5Y7wMX0O748IpgCEwYBhgL/s640/IMG_2205.JPG" width="426" /></a></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Sans farine, donc sans gluten (pour ceux que ça intéresse), il donne l'impression de croquer dans de la frangipane... Il est fondant, parfumé et vraiment divin!</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">La recette provient du blog <a href="http://www.iletaitunefoislapatisserie.com/#" target="_blank">Il était une fois la pâtisserie</a> qui m'inspire beaucoup, mais on le retrouve un peu partout sur internet. Et pour cause, ce gâteau est terrible et sa réputation n'est pas surfaite selon moi!</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>On y va?</b></span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">- 200 g de poudre d'amande</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">- 200 g de sucre glace</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">- 4 oeufs</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">- 100 g de beurre demi sel fondu</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">- Une cuillère à soupe d'eau de fleur d'oranger</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>200°C</u>. (Ici aussi, on préchauffe dès le début de la recette car cela va très vite! J'adore ce genre de recette archi efficace! ).</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Dans un saladier, mélanger l<b>'amande en poudre</b> avec le <b>sucre glace</b>.</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Ajouter le <b>beurre fondu</b>, puis les <b>oeufs</b> un à un en mélangeant bien.</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Terminer par la <b>fleur d'oranger.</b></span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Verser dans un moule beurré ou en silicone.</span></div>
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<span style="color: #0b5394; font-family: Georgia, Times New Roman, serif;">Enfourner pour <u>25 minutes</u> environ. Attendre le refroidissement avant de démouler et de saupoudrer éventuellement de sucre glace.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com2tag:blogger.com,1999:blog-5767501205908614401.post-53182360472449525962018-01-13T14:37:00.000+01:002018-01-13T14:37:40.984+01:00Salade de lentilles express<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-IzUaqkWK4eM/WloLMELmklI/AAAAAAAAFR4/IHr5oGeQNhQW0n3fES_FysRNWNMB8VkggCLcBGAs/s1600/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-IzUaqkWK4eM/WloLMELmklI/AAAAAAAAFR4/IHr5oGeQNhQW0n3fES_FysRNWNMB8VkggCLcBGAs/s640/IMG_2197.JPG" width="426" /></a></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Petite recette toute simple et toute rapide, mais que j'aime bien faire (pour les deux raisons précédemment évoquées justement!) alors je la partage ici!</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Elle permet de faire le plein de légumineuses tout en se régalant. J'aime bien l'association des ingrédients et elle se dévore en un rien de temps!</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 4 personnes </u></b></span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- Une grosse boîte de lentilles vertes préparées</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- 100 g de tomates cerises</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- Une barquette d'allumettes de lardons</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- Une échalote</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- (facultatif, une petite boîte de coeurs de palmiers ou des oeufs durs)</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- Herbes aromatiques de votre choix</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- 1 cuillère à soupe de moutarde à l'ancienne </span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à soupe d'huile d'olive</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">- 1 cuillère à soupe de vinaigre balsamique</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Ecouter soigneusement les <b>lentilles</b>.</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Laver les <b>tomates</b> et les couper en quarts.</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Faire revenir les <b>allumettes</b> dans une poêle sans matière grasse jusqu'à ce qu'elles soient bien dorées.</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Eplucher et émincer finement <b>l'échalote</b>.</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Dans un bol, faire une vinaigrette en mélangeant la <b>moutarde</b>, <b>l'huile</b> <b>d'olive</b> et le <b>vinaigre</b> balsamique.</span></div>
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<span style="color: #660000; font-family: Georgia, Times New Roman, serif;">Réunir tous les ingrédients dans un saladier, verser la vinaigrette et parsemer <b>d'herbes</b>.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-23168925963536756732018-01-05T19:05:00.000+01:002018-01-05T19:05:26.642+01:00Cake moelleux bananes & Daim<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-lKiVLk1mTsM/Wk-9eno5rmI/AAAAAAAAFRo/sBw1Qm6HQkgi08w3nF9cu67NeTHfcrjyQCLcBGAs/s1600/IMG_2189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-lKiVLk1mTsM/Wk-9eno5rmI/AAAAAAAAFRo/sBw1Qm6HQkgi08w3nF9cu67NeTHfcrjyQCLcBGAs/s640/IMG_2189.JPG" width="426" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Très chers amis!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Je vous souhaite à tous une belle et douce année, faite de grands et petits bonheurs, de gourmandise et de tendresse!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Je débute pour ma part cette nouvelle année par une recette un peu à contre courant de ce qui se fait normalement à cette période. En effet, pour l'épiphanie, je n'ai le droit de réaliser que <a href="http://deliciours.blogspot.fr/2013/01/galette-des-rois-la-frangipane-et.html" target="_blank">cette recette</a>, et encore, sans groseille car ici, j'ai un puriste de la galette des rois qui ne veut ni fioritures ni goût original (sooooo boring!!)...</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Alors pour aujourd'hui, je vous propose une de mes recettes fétiches, de celle que je réalise très souvent, avec le même entrain pour un résultat toujours gourmand et réussi! </span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Le compagnon idéal des petits déjeuners, des goûters d'hiver pluvieux (vous voyez un peu le genre?), des grignotages à tout moment... Le magnifique cake à la banane et aux Daims!</span></div>
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<a href="https://3.bp.blogspot.com/-57Q8e0LGNkQ/Wk-9bKGn14I/AAAAAAAAFRg/-ALlmJg1IcUkNvTxmlknndRnyih6xXeigCEwYBhgL/s1600/IMG_2184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="400" src="https://3.bp.blogspot.com/-57Q8e0LGNkQ/Wk-9bKGn14I/AAAAAAAAFRg/-ALlmJg1IcUkNvTxmlknndRnyih6xXeigCEwYBhgL/s400/IMG_2184.JPG" width="266" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Oui, je sais, j'ai un vrai problème avec cette association, comme en attestent ces recettes (<a href="http://deliciours.blogspot.fr/2011/02/cookies-la-banane-et-aux-daims.html" target="_blank">ici</a> et <a href="http://deliciours.blogspot.fr/2011/01/muffins-aux-daims-et-la-banane.html" target="_blank">ici</a>), mais vraiment, je la trouve terrible!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Et j'ai la chance d'avoir des super copines qui, chaque fois qu'elles vont chez le pote Suédois, pensent à moi et me rapportent un énorme paquet de Daims. Je ne suis donc jamais à court de matière première!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Cette recette provient d'un blog que j'aime beaucoup, <a href="https://www.torchonsetserviettes.fr/" target="_blank">Torchons et Serviettes</a>, qui proposait une <a href="https://www.torchonsetserviettes.fr/cake-banane-pepites-de-chocolat/" target="_blank">version</a> banane-pépites de chocolat au lait... J'ai pour ma part testé également une version banane-Pralinoise, c'est à tomber! </span></div>
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<a href="https://3.bp.blogspot.com/-opw0a4n06kc/Wk-9TBYfmwI/AAAAAAAAFRU/U0ZslkZ3LMkK3Rjf4tPC5-95IsqFsHkTACEwYBhgL/s1600/IMG_2181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://3.bp.blogspot.com/-opw0a4n06kc/Wk-9TBYfmwI/AAAAAAAAFRU/U0ZslkZ3LMkK3Rjf4tPC5-95IsqFsHkTACEwYBhgL/s400/IMG_2181.JPG" width="266" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Donc mon addiction aigue aux Daims m'a conduit à vous proposer une recette avec, mais vous pouvez tout à fait utiliser un autre type de chocolat, le résultat sera aussi dément, je vous le garantis! Il faut dire que cette recette, qui utilise les bananes sous forme écrasées est fabuleuse car le rendu est moelleux, un peu humide, sans s'effriter... L'essayer, c'est l'adopter!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Mais trêves de blabla, voici donc ce qu'il vous faut pour le réaliser:</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 3 bananes mûres (vous savez, celles qui trainent au fond de votre frigo depuis des plombent, qui ont noirci et dont vous ne savez que faire... Il est temps de leur offrir leur heure de gloire, elle vous en seront reconnaissantes!)</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- une petite cuillère à café de vanille liquide (ou en poudre)</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 100 g de Daims concassés (ou de Pralinoise, de chocolat au lait ou noir)</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 150 g de beurre demi sel fondu</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 150 g de sucre</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 250 g d farine</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 1 sachet de levure</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">- 3 oeufs</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>180</u>°C dès le commencement car c'est super rapide à préparer!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Ecraser à la fourchette les <b>bananes</b> et y ajouter la <b>vanille</b>. Réserver.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Dans un saladier, réunir la <b>farine</b>, le <b>sucre</b> et la <b>levure</b>.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Verser le <b>beurre</b> fondu et mélanger rapidement au fouet. Ce n'est pas grave si le mélange n'est pas parfaitement homogène, il le deviendra par la suite.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Ajouter les <b>oeufs</b> préalablement battus en omelette et mélanger vivement. ça y est, cela devient lisse!</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Terminer par les <b>bananes</b> écrasées et les éclats de <b>Daim</b>. Mélanger et verser dans un moule à cake en silicone (ou préalablement beurré).</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Cuire environ <u>40 à 45 minutes</u> en surveillant (pour ma part, je coupe la cuisson à 40 minutes mais laisse le cake encore dans le four, la chaleur résiduelle termine la cuisson).</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Attendre le parfait refroidissement pour le démouler. Il se garde sans souci plusieurs jours, emballé dans de l'alu et conservé au frais.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-39383481639352696452017-11-25T15:57:00.000+01:002017-11-25T15:57:57.660+01:00Ma salade d'hiver de légumes râpés <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7hVbdvabSfg/WhmD4_FDSNI/AAAAAAAAFQ8/Oy0XoUmq_4A2jG2b9DEtBZtyGpyKKDiSwCLcBGAs/s1600/IMG_2191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://4.bp.blogspot.com/-7hVbdvabSfg/WhmD4_FDSNI/AAAAAAAAFQ8/Oy0XoUmq_4A2jG2b9DEtBZtyGpyKKDiSwCLcBGAs/s640/IMG_2191.JPG" width="425" /></a></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">L'hiver arrivant, j'adore faire le plein de légumes, en manger sous toutes leurs formes et de toutes les manières.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">C'est mon gros kiffe et en plus, j'ai l'impression, en même temps que je fais mes réserves de vitamines, de nourrir sainement mon corps (ma belle-mère a la même sensation avec le riz... Nous sommes un peu étranges dans la famille!)</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Et j'adore par dessus tout la betterave crue! Autant les betteraves cuites vendues sous vide ne me font pas vibrer et appellent en moi de vieux souvenirs de cantines de primaire que je n'associe pas franchement avec de la grande gastronomie, autant je suis fan de la saveur et du croquant de la betterave crue...</span></div>
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<a href="https://4.bp.blogspot.com/-CbOb0XIJh-Q/WhmDk5AREII/AAAAAAAAFRE/_x1FxkwKPtgvTgGinUjgc85n_Q-JY6t2wCEwYBhgL/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://4.bp.blogspot.com/-CbOb0XIJh-Q/WhmDk5AREII/AAAAAAAAFRE/_x1FxkwKPtgvTgGinUjgc85n_Q-JY6t2wCEwYBhgL/s400/IMG_2194.JPG" width="266" /></a></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Je réalise cette salade très régulièrement, avec de nombreux légumes composant mon panier d'AMAP, et en variant les plaisirs et gourmandises avec des dés de fromage, des croutons, de l'oeuf dur... La constante demeure la betterave crue, les carottes (pour les fesses roses et pour refiler mes épluchures à mes chevaux!), de l'échalote qui vient délicieusement relever le tout et une fabuleuse vinaigrette que j'aime d'amour et qui s'invite désormais dans toutes mes salades!</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Ajoutez à cela un joli visuel coloré et pétillant et vous avez la "feel-good salade" de mon hiver!!</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;"><b><u>Pour un bon saladier (environ 4 personnes)</u></b></span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 2 betteraves crues</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 4 carottes</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 1/2 chou rave</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 1 petit radis d'hiver</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">(également testé pour vous dans cette salade: du fenouil, du chou pointu, du chou chinois... Laissez libre cours à votre imagination, votre gourmandise, ou, plus terre à terre: le contenu de votre frigo!)</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 2 échalotes </span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 40 grammes du fromage à pâte dure de votre choix (comté, Brebis...)</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">(autres gourmandises à rajouter si l'envie vous prend: croutons, morceaux de jambon, lardons, oeuf dur...)</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- persil</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 4 cuillères à soupe d'huile d'olive</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à soupe de sauce soja</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- 2 cuillères à soupe de vinaigre balsamique</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">- poivre du moulin</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Laver et éplucher tous les <b>légumes</b>.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Les râper à l'aide d'une râpe à gros trous et les déposer dans un saladier.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Eplucher et émincer finement les <b>échalotes</b>.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Couper le <b>fromage</b> en dés.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Saupoudrer généreusement de <b>persil</b>.</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">(Ajouter au besoin vos autres ingrédients gourmands tels que les <b>croutons</b>).</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Dans un bol, émulsionner ensemble <b>l'huile d'olive</b>, la <b>sauce</b> <b>soja</b> et le <b>vinaigre</b> <b>balsamique</b>. <b>Poivrer</b> (nul besoin de saler, la sauce soja l'est bien assez).</span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #a64d79; font-family: Georgia, Times New Roman, serif;">Verser sur la salade. Bien mélanger et servir.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-6308831824741963482017-11-18T23:36:00.000+01:002017-11-18T23:36:41.000+01:00Macarons d'automne pommes spéculoos<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-vFpP2g60mJQ/WhC0RiXJ9cI/AAAAAAAAFQU/CFR-yQcrSX0qp18_9EK3bj3XGyvQufQRwCLcBGAs/s1600/IMG_2145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://3.bp.blogspot.com/-vFpP2g60mJQ/WhC0RiXJ9cI/AAAAAAAAFQU/CFR-yQcrSX0qp18_9EK3bj3XGyvQufQRwCLcBGAs/s640/IMG_2145.JPG" width="426" /></span></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Je poursuis ma série Applemania! J'ai une petite tendance monomaniaque parfaitement assumée! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://1.bp.blogspot.com/-LR8ZR-xodMM/WhC0HM-pA8I/AAAAAAAAFQI/OenEpIj1U4MoowcN0IY5E_JoNgRkIjJQgCEwYBhgL/s1600/IMG_2139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://1.bp.blogspot.com/-LR8ZR-xodMM/WhC0HM-pA8I/AAAAAAAAFQI/OenEpIj1U4MoowcN0IY5E_JoNgRkIjJQgCEwYBhgL/s320/IMG_2139.JPG" width="213" /></a> </span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">J'ai moins de temps pour me lancer dans une opération "macarons" depuis que j'ai un petit baby dans les pattes, mais je prends toujours autant de plaisir à en réaliser lorsque j'arrive à me dégager un peu de temps.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://4.bp.blogspot.com/-diKUc1QHwjs/WhC0NxChr0I/AAAAAAAAFQg/xI_NeSgr_1sJhC5nY74hgVzuVxTTlYcfQCEwYBhgL/s1600/IMG_2140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="320" src="https://4.bp.blogspot.com/-diKUc1QHwjs/WhC0NxChr0I/AAAAAAAAFQg/xI_NeSgr_1sJhC5nY74hgVzuVxTTlYcfQCEwYBhgL/s320/IMG_2140.JPG" width="213" /></a> <a href="https://4.bp.blogspot.com/-q_9-zCHvW5Y/WhC0X_XNM7I/AAAAAAAAFQg/SlANubh4e6wojaz7jTVcmaAe-6p82Df7ACEwYBhgL/s1600/IMG_2149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://4.bp.blogspot.com/-q_9-zCHvW5Y/WhC0X_XNM7I/AAAAAAAAFQg/SlANubh4e6wojaz7jTVcmaAe-6p82Df7ACEwYBhgL/s320/IMG_2149.JPG" width="213" /></a></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Pour cette session macaron, j'ai eu envie de tester des saveurs automnales, en mélangeant un duo qui cartonne; pomme et spéculoos! La pâte de spéculoos <a href="http://deliciours.blogspot.fr/2010/11/pate-tartiner-aux-speculoos-une-tuerie.html" target="_blank">maison</a> est toujours aussi délicieuse mais vous pouvez également utiliser de la pâte du commerce.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Et les pommes délicatement caramélisées s'accordent à merveille pour un macaron absolument délicieux!</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b style="mso-bidi-font-weight: normal;"><u>Pour une cinquantaine de macarons</u></b><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Pour les coques :<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->200 g de poudre d’amande <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->200 g de sucre glace<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->2 x 75 g de blanc d’œuf à température ambiante<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->200 g de sucre en poudre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->5 cl d’eau<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 pointe de couteau de colorant vert<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Pour la garniture spéculoos - pommes caramélisées :<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span>Un pot de pâte de spéculons maison (recette <a href="http://deliciours.blogspot.fr/2010/11/pate-tartiner-aux-speculoos-une-tuerie.html" target="_blank">ici</a>) ou du commerce<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span>2 ou 3 pommes</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- 30 g de sucre en poudre</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">- 30 g de beurre demi sel<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Préparer la pâte de </i></b><b><i><o:p></o:p>spéculoos si vous la faites maison</i></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Préparer les coques<o:p></o:p></span></i></b></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Mixer ensemble la <b style="mso-bidi-font-weight: normal;">poudre d’amande</b> et le <b style="mso-bidi-font-weight: normal;">sucre glace</b> au robot (type Magimix).<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Tamiser ensuite le mélange obtenu
dans un saladier. <o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ajouter <b style="mso-bidi-font-weight: normal;">75 g de blanc d’œuf</b> et bien mélanger l’ensemble jusqu’à l’obtention
d’une pâte d’amande épaisse. Réserver.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Dans une casserole, verser le <b style="mso-bidi-font-weight: normal;">sucre en poudre</b> et <b style="mso-bidi-font-weight: normal;">l’eau</b> et faire chauffer.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Surveiller la température à
l’aide d’un thermomètre de cuisson et, lorsque le sirop atteint la température
de <u>114°C</u>, battre les <b style="mso-bidi-font-weight: normal;">75 g de
blanc d’œuf</b> restants au batteur électrique à vitesse maxi dans un autre
saladier.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Lorsque le sirop dans la
casserole atteint <u>118°C</u>, baisser la vitesse du batteur, couper le feu,
retirer le thermomètre et verser sur les blancs en évitant les branches du
batteur (sur une paroi du saladier).<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Quand tout a été versé, rebattre
à pleine vitesse et attendre le tiédissement de la meringue en continuant à
battre plusieurs minutes. Ajouter le <b style="mso-bidi-font-weight: normal;">colorant</b>
en poudre.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Arrêter le batteur.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">A l’aide d’une spatule, verser en
deux à trois fois la meringue sur la pate d’amande en mélangeant bien entre
chaque.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Commencer à
« macaronner » ; mélanger la pâte avec la spatule en soulevant
la masse, pendant plusieurs minutes, jusqu’à ce que la pâte forme un ruban
lorsqu’on la soulève.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Remplir alors une poche à douille
assortie d’une douille lisse de 8 mm.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Disposer des ronds de pâte de 3,5 cm de diamètre sur les plaques de pâtisserie recouvertes de papier sulfurisé.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Enfourner à four préchauffé à <u>170°C</u>
en chaleur tournante pour <u>11 minutes</u> environ.<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Sortir les plaques du four,
laisser refroidir avant de décoller délicatement les coques. <o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Préparer la garniture.</i></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Eplucher et couper les <b>pommes</b> en dés assez gros (chaque macaron accueillera un morceau de pomme).</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Dans une poêle, faire chauffer le <b>beurre</b> et le <b>sucre</b>, puis déposer les morceaux de pommes et laisser caraméliser 15 minutes en remuant de temps en temps. Couper le feu et réserver.</span></div>
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<br /></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Déposer
au centre d'une coque sur deux une bonne noix de <b style="mso-bidi-font-weight: normal;">pâte de spéculons </b>(il est possible de la faire légèrement chauffer pour l'assouplir).<o:p></o:p></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Déposer au milieu un morceau de <b>pomme</b> <b>caramélisée</b>.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Refermer en faisant apparaitre la
ganache au bord des coques.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13;">Placer au frais pour une nuit.</span><o:p></o:p></span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-73490702203373495142017-11-09T21:44:00.000+01:002017-11-09T21:44:28.091+01:00Tiramisu aux pommes caramélisées & spéculoos<div>
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<a href="https://4.bp.blogspot.com/-Fd4CVp_mbAE/WgI5F245exI/AAAAAAAAFPM/HkaUW1FeJSkugik2c5hrXI3vJuE_eZq5gCLcBGAs/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13;"><img border="0" data-original-height="1600" data-original-width="1063" height="640" src="https://4.bp.blogspot.com/-Fd4CVp_mbAE/WgI5F245exI/AAAAAAAAFPM/HkaUW1FeJSkugik2c5hrXI3vJuE_eZq5gCLcBGAs/s640/IMG_2107.JPG" width="424" /></span></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Cet automne, j'ai envie de déclarer la pomme fruit VIP de la saison! J'adore les pommes et l'infinité de déclinaisons gourmandes qu'elles offrent... </span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, Times New Roman, serif;">Il y a peu de temps, j'ai publié une recette gourmande de <a href="https://deliciours.blogspot.fr/2017/10/matefaim-aux-pommes.html" target="_blank">matefaim</a>, alors je continue dans ma série pommesque avec grand </span><span style="font-family: Georgia, Times New Roman, serif;">enthousiasme car rappelons nous qu'une "pomme chaque matin éloigne le médecin"! </span></span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, Times New Roman, serif;">Ce soir, j'ai envie de partager avec vous une merveilleuse recette de tiramisu délicieusement automnal aux douces saveurs de pomme caramélisée et de </span><span style="font-family: Georgia, Times New Roman, serif;">spéculoos.</span></span></div>
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<a href="https://3.bp.blogspot.com/-1Sn4n154IPI/WgS7QVPUEdI/AAAAAAAAFPo/Ju6OsN3kPeIy1NZ_Edeek-63YRGFcXw3QCLcBGAs/s1600/IMG_2110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13;"><img border="0" data-original-height="1600" data-original-width="1063" height="640" src="https://3.bp.blogspot.com/-1Sn4n154IPI/WgS7QVPUEdI/AAAAAAAAFPo/Ju6OsN3kPeIy1NZ_Edeek-63YRGFcXw3QCLcBGAs/s640/IMG_2110.JPG" width="424" /></span></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Inspirée par une belle et alléchante photo sur Pinterest, j'ai donc suivi la recette de Samar <a href="https://www.mesinspirationsculinaires.com/article-tiramisu-pommes-caramelisees-et-speculoos.html" target="_blank">ici</a>.</span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Nous avons beaucoup apprécié cette version gourmande et parfaitement raccord avec cette belle saison qu'est l'automne!</span></div>
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<a href="https://3.bp.blogspot.com/-WsgdV21amrw/WgS7J80tbSI/AAAAAAAAFPc/ViBAk23aC8wujotBGLNmWLplPwaSO28qwCEwYBhgL/s1600/IMG_2108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13;"><img border="0" data-original-height="1600" data-original-width="1064" height="640" src="https://3.bp.blogspot.com/-WsgdV21amrw/WgS7J80tbSI/AAAAAAAAFPc/ViBAk23aC8wujotBGLNmWLplPwaSO28qwCEwYBhgL/s640/IMG_2108.JPG" width="424" /></span></a></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 4 à 5 coupes individuelles</u></b></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;"><span style="color: #274e13;">4 pommes</span></span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif;">une noisette de beurre</span></span></div>
<span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">½ cuillère à café de cannelle</span><br /><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">100 ml de jus d'orange</span><br /><span style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">biscuits spéculons réduits en poudre grossière</span></span></span></div>
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<span style="color: #274e13; font-size: 16px;"><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">3 oeufs</span><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;">250 g de mascarpone</span></span><div class="_st _ss _su _sk _5j _sm _sq _ns _nt _nu _nv" style="font-size: 16px; text-align: justify;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">3 cuillères à soupe de sucre</span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif;">Éplucher les <b>pommes</b> et les couper en petits cubes puis les arroser de jus de citron.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Faire fondre le <b>beurre</b> et ajouter les cubes de pommes. Faire revenir légèrement puis saupoudrer d'un peu de <b>sucre</b> roux et de</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;"> <b>cannelle</b>. </span></span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Laisser cuire plusieurs minutes jusqu’à obtenir une belle couleur caramélisée.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Retirer les pommes et ajouter à la poêle le <b>jus</b> <b>d’orange</b>, racler le fond pour extraire le suc des fruits. Laisser quelques minutes à feu doux jusqu’à réduction de moitié. Laisser refroidir.</span><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Séparer les <b>blancs</b> des <b>jaunes</b> et</span> f<span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">aire blanchir ces derniers avec une belle cuillère à soupe de <b>sucre</b>.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Ajouter le <b>mascarpone</b> et battre jusqu’à l'obtention d'une préparation lisse.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Monter les blancs en neige ferme et les</span> i<span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">ncorporer délicatement à la préparation précédente à l’aide d’une spatule en plusieurs fois afin de ne pas casser les oeufs.</span></span></div>
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<span style="color: #274e13;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Verser 1 cuillère à soupe de biscuits <b>spéculoos</b> dans le fond de chaque coupelle. Arroser d'une petite cuillère à café de <b>sirop de pommes</b>.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Recouvrir d’une couche de crème mascarpone.</span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;">Ajouter ensuite une couche de pommes caramélisées.</span><br /><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Terminer par un </span><span style="font-family: Georgia, Times New Roman, serif;">pochage de crème mascarpone tout autour.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;"><span style="color: #274e13;">Recouvrir de spéculoos émiettées.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 12pt;"><span style="color: #274e13;">Placer au frais plusieurs heures avant de servir.</span></span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com2tag:blogger.com,1999:blog-5767501205908614401.post-32214549021061802822017-11-05T21:37:00.001+01:002017-11-05T21:46:18.509+01:00Tartinade de radis à la ricotta & feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-PT4VbmJzeK8/Wf91V78fIMI/AAAAAAAAFOk/weCXl4LbnSU2EMpScpX8mWJOX9jQNslfQCLcBGAs/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://4.bp.blogspot.com/-PT4VbmJzeK8/Wf91V78fIMI/AAAAAAAAFOk/weCXl4LbnSU2EMpScpX8mWJOX9jQNslfQCLcBGAs/s640/IMG_2121.JPG" width="426" /></a></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Avec mon AMAP, j'ai parfois de gros radis d'hiver distribués dans mon panier.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">J'adore ma recette fétiche de soupe de radis (<a href="http://deliciours.blogspot.fr/2012/04/veloute-de-radis-noir.html" target="_blank">ici</a>).</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Mais j'avais envie de tester une petite tartinade improvisée avec un pot de ricotta qui désespérait au fond de mon frigo. Un peu de feta qui trainait elle aussi au frais (c'était le squat des fromages abandonnés!) et le tour était joué!</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Donc pas vraiment une recette, plutôt une totale improvisation, mais le résultat nous a beaucoup plu, donc je me permets de le partager avec vous!</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">C'est délicieux sur du pain grillé.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">J'ai ici utilisé de gros radis, mais cela est bien sûr possible avec un bouquet de radis roses!</span></div>
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<b><u><span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Pour un bol de tartinade:</span></u></b></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- un gros radis d'hiver ou une ou deux bottes de radis roses</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- un pot de ricotta</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- 100 g de feta</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- herbes au choix (ciboulette pour ma part)</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- huile d'olive</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">- fleur diesel et poivre du moulin</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Laver et éplucher (si besoin) le <b>radis</b>.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Le mettre dans le bol du mixer et donner quelques impulsions.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Ajouter la <b>ricotta</b> et la <b>feta</b> grossièrement émiettée.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Arroser <b>d'huile</b> <b>d'olive</b>.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Mixer jusqu'à l'obtention d'un mélange homogène.</span></div>
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<span style="color: #4c1130; font-family: "georgia" , "times new roman" , serif;">Ajouter les <b>herbes</b> et assaisonner au goût.</span></div>
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<br />Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-42639624162486415152017-10-28T14:28:00.001+02:002017-10-28T14:28:51.592+02:00Matefaim aux pommes<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-B4zECh-a968/WfR3ECoAqjI/AAAAAAAAFN8/CINgHuCgMa8Znt9pI4q4WsUX9okPccnRwCLcBGAs/s1600/IMG_0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://1.bp.blogspot.com/-B4zECh-a968/WfR3ECoAqjI/AAAAAAAAFN8/CINgHuCgMa8Znt9pI4q4WsUX9okPccnRwCLcBGAs/s640/IMG_0998.JPG" width="426" /></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">La saison des pommes arrive et c'est une recette que j'adore faire! Simple, facile et rapide, elle est délicieuse et rencontre toujours beaucoup de succès.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Je l'ai découverte il y a plusieurs années dans ma bible personnelle des desserts de Guillemette et je la réalise chaque fois avec plaisir!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">D'après le livre, il s'agirait d'une recette originaire de la région Rhône-Alpes, traditionnellement salée et à base de pomme de terre.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Cette version sucrée consiste en une crêpe épaisse aux pommes râpées, délicieusement cuite à la poêle dans du beurre salé qui donne un goût merveilleux et servie saupoudrée de sucre glace...</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">C'est trop trop bon!!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 4 à 6 personnes</u></b></span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 2 pommes</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 2 oeufs</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 150 g de farine</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 80 g de sucre</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 15 cl de lait</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 50 g de beurre demi-sel + une noix pour la cuisson</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Eplucher les <b>pommes</b>, les taper finement et les réserver.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Casser les <b>oeufs</b>, séparer les blancs des jaunes.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Faire fondre le <b>beurre</b> et le laisser refroidir.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Dans un bol, mélanger la <b>farine</b>, le <b>sucre</b>, les <b>jaunes</b> d'oeuf et la <b>moitié du lait </b>pour obtenir une pâte homogène. Incorporer alors le reste du <b>lait</b> et le <b>beurre</b> fondu.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Monter les <b>blancs</b> en neige ferme et les ajouter délicatement à la préparation sans les faire tomber. Ajouter pour finir les <b>pommes</b> râpées et mélanger délicatement.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Faire fondre le <b>beurre</b> dans une grande poêle, verser la pâte et laisser cuire en surveillant, jusqu'à ce que le dessus soit cuit et le dessous doré. Retourner alors le matefaim pour faire dorer le second côté. (Poser une grande assiette sur la poêle, retourner pour que le matefaim tombe dans l'assiette puis faire glisser dans la poêle).</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Servir tiède saupoudré de sucre glace.</span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-81342052699965162412017-09-03T16:27:00.000+02:002017-09-03T16:27:23.991+02:00Crème chocolat noir & framboises de Christophe Felder<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Petite recette pour donner tort à ma copine se moquant du désespérant abandon de mon blog... Je suis tellement désolée de manquer à ce point de temps!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Pour ce petit retour, une recette coup de coeur d'un dessert aussi délicieux que surprenant, tant le goût de la framboise fraîche décuple la force du chocolat... </span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Cette recette, issue du livre "Pâtisserie" de Christophe Felder, est un vrai bonheur en bouche! Réalisable avec de la pulpe de framboise si la période n'est pas propice, elle m'a énormément plu! Et, framboise associée au chocolat intense, quel fabuleux mariage!!</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><b><u>Pour 6 verrines</u></b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">4 jaunes d'oeufs</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">80 g de sucre en poudre</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">200 g de chocolat noir à 60 ou 70 % de cacao</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">300 g de framboises (ou 250 g de pulpe de framboise)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">15 cl de lait entier</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">100 g de crème liquide</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Mixer et filtrer les <b>framboises</b>.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Mélanger ensemble les <b>jaunes</b> d'oeuf et le <b>sucre</b>.</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Porter le <b>lait</b> et la <b>crème</b> à ébullition et verser sur le mélange jaunes sucrés en remuant avec un fouet. Reverser dans la casserole et faire cuire sur feu doux en remuant constamment pour obtenir une crème anglaise (les puristes peuvent utiliser à ce moment un thermomètre de cuisson et monter jusqu'à 82°C, puis couper la cuisson en plongeant le fond de casserole dans un saladier d'eau froide).</span></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Verser alors la crème sur le <b>chocolat</b> haché et mélanger avec une cuillère en bois. Ajouter la <b>pulpe</b> de <b>framboise</b> sans cesser de mélanger.</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Passer le mélanger au mixer plongeant (c'est une recette de chef, les chefs sont toujours bien plus pointilleux que nous, pauvres cuisinières lambdas!) pour l'affiner (mais c'est vrai que ça la rend encore meilleure!) puis le filtrer afin d'obtenir une crème très lisse.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Verser dans des petits pots et laisser prendre au frais au moins <u>deux heures</u>. </span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span>Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-45539907313152035792017-06-28T20:51:00.002+02:002017-06-28T20:51:49.916+02:00Muffins fraise, framboise & chocolat blanc<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/--bGEZ61PQTI/WVP5mrWhdfI/AAAAAAAAFMY/dskyhLdsGpwq7i8p8Kz_yayAKffT-VGxACLcBGAs/s1600/IMG_1586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="640" src="https://2.bp.blogspot.com/--bGEZ61PQTI/WVP5mrWhdfI/AAAAAAAAFMY/dskyhLdsGpwq7i8p8Kz_yayAKffT-VGxACLcBGAs/s640/IMG_1586.JPG" width="424" /></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Comme promis, je poursuis avec une recette utilisant la fraise, mon fruit printanier préféré et que j'adore cuisiner!</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">J'ai tendance à préférer son utilisation fraîche, pour garder son goût sucré et sa texture intacts, mais j'avais une terrible envie de muffins au chocolat blanc, et les fruits rouges se sont imposés dans mon esprit.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">J'ai donc mélangé fraises fraîches et framboises surgelées, été généreuse en chocolat blanc (car le chocolat blanc, c'est la vie!) et ai obtenu des muffins incroyablement moelleux et gourmands! Je les ai adorés et ne peux que vous les recommander!</span><br />
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<b><u><span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Pour 12 muffins</span></u></b><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 80 g de beurre demi sel fondu et refroidi</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 250 g de farine</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 1/2 sachet de levure chimique</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 140 g de sucre</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 110 g de fraises</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 110 g de framboises (surgelées possible)</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 2 oeufs</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 15 cl de lait</span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- 100 g de chocolat blanc détaillé en grosses pépites</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Préchauffer le four à <u>180°C.</u></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Tamiser ensemble la <b>farine</b>, le <b>sucre</b> et la <b>levure</b>.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Laver les <b>fraises</b> et les couper en deux ou quatre selon leur taille.</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Dans un saladier, mélanger les <b>oeufs</b>, le <b>lait</b> et le <b>beurre</b> fondu. Ajouter le mélange tamisé, les <b>fruits</b> et le <b>chocolat</b> et mélanger rapidement (pour plus de moelleux, il est préférable que le mélange ne soit pas trop homogène).</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">Verser dans des moules à muffins et enfourner pour <u>15-20 minutes</u> en surveillant la cuisson (ils doivent être légèrement dorés).</span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><br /></span>Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com1tag:blogger.com,1999:blog-5767501205908614401.post-7615601878855967992017-06-13T15:19:00.000+02:002017-06-28T20:55:34.420+02:00Tarte aux fraises sans cuisson (au spéculoos et chantilly mascarpone)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-tyen-_u6bOc/WT_kannrSII/AAAAAAAAFLw/_yIQvqirJHw9_zlDNLUtCaJDBlnvDZxAACLcB/s1600/IMG_1577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://2.bp.blogspot.com/-tyen-_u6bOc/WT_kannrSII/AAAAAAAAFLw/_yIQvqirJHw9_zlDNLUtCaJDBlnvDZxAACLcB/s640/IMG_1577.JPG" width="426" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Me voici de retour, profitant d'un petit moment calme, pour vous présenter une recette géniale en cette période bénie de la saison des fraises (je surkiffe cette saison!!)</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">J'ai par ailleurs l'énorme privilège de vivre juste à côté d'un fabuleux endroit où, dès les premiers rayons de soleil du printemps, nous partons joyeusement en mission cueillette pour une multitude de légumes et de fruits délicieux et savoureux...</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Alors pour les girondins qui me lisent, je ne saurais que vous conseiller d'aller faire un tour au <a href="http://www.ombriere.fr/" target="_blank">Jardin de l'Ombrière</a>, c'est vraiment super!</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>(Les superbes lys viennent aussi de cet endroit génial qu'est le Jardin de l'Ombrière!)</i></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Toujours est-il que, d'avril à juin, mon frigo regorge souvent de délicieuses fraises, et je me fais une joie de les utiliser dans mille desserts très gourmands (<i>car oui, j'ai un retard de folie et plein de recettes à publier, shame on me!</i>)</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">La dernière réalisation date de ce week-end, pour un brunch bien entourée de mes amies qui se reconnaîtront, où la fraîcheur de ce dessert a parfaitement convenu à cette journée chaude d'été!</span></div>
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<a href="https://1.bp.blogspot.com/-Gtzc8NVkh0k/WT_lRiBcw9I/AAAAAAAAFL8/vjJjtXAReCAVeWrfPYbEaibQYedJuIyFwCLcB/s1600/IMG_1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-Gtzc8NVkh0k/WT_lRiBcw9I/AAAAAAAAFL8/vjJjtXAReCAVeWrfPYbEaibQYedJuIyFwCLcB/s400/IMG_1579.JPG" width="400" /></a></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Ici, point besoin de faire tourner le four et d'étouffer encore plus, pas de cuisson dans cette version, mais un résultat délicieux malgré tout, léger et frais, tout parfait!</span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Cette recette m'a été conseillée par ma douce belle-soeur, qui l'avait elle-même découverte sur <a href="http://www.iletaitunefoislapatisserie.com/2017/05/tarte-aux-fraises-sans-cuisson-facile-rapide.html#.WT_h0jPpORs" target="_blank">Il était une fois la patisserie</a>, un blog que j'aime beaucoup!</span></div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 g de biscuits spéculoos</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">70 g de beurre fondu</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">200 ml de crème liquide entière<span class="ingredient"></span></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">100 g de mascarpone</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">1 cuillère à café d'extrait de vanille liquide</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">30 g de sucre en poudre</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px; text-align: justify;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">Une bonne quantité de grosses fraises (environ 500g)</span></li>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><b><u>Préparer la couche de biscuit</u></b></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Dans le bol d'un mixer, réduire les biscuits en poudre et ajouter le beurre fondu.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Verser dans un cercle à pâtisserie de 22 cm de diamètre environ, lui-même déposé sur le plat de service et bien tasser à l'aide d'un fond de verre plat. <i>(Edit du 28 juin: en procédant comme ça, il peut être difficile de servir la tarte, la base restant collée au plat de service. La prochaine fois, j'essaye de placer une feuille de papier sulfurisé pour pouvoir décoller ensuite le fond de tarte plus facilement).</i></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Placer au frais le temps de poursuivre.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><b><u>Préparer la chantilly au mascarpone</u></b></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Monter en chantilly ferme la crème bien froide. Ajouter le mascarpone et continuer à battre quelques minutes.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Verser alors la vanille puis le sucre. Battre encore quelques instants pour tout bien incorporer. La mousse doit être assez ferme.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Verser sur la couche de biscuit et replacer à nouveau au frais.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><b><u>Préparer les fraises</u></b></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Laver et couper les fraises en 4. Les disposer, en les chevauchant légèrement et en les serrant sur toute la surface de la tarte.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">Placer au frais jusqu'au moment de servir.</span></span></div>
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<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 15px;">(Et je vais essayer de vous publier d'autres recettes de fraises tant que c'est la période!)</span></span></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-41635923655966527862017-03-12T21:23:00.000+01:002017-03-12T21:23:56.381+01:00Salade de couscous à la mimolette et jambon cru<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-FyEpSRVA6GA/WMWr_YyJm7I/AAAAAAAAFKo/ryt1PN1PGcMyvqGDU4sTMEd-S_LMr7vwQCLcB/s1600/IMG_2961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-FyEpSRVA6GA/WMWr_YyJm7I/AAAAAAAAFKo/ryt1PN1PGcMyvqGDU4sTMEd-S_LMr7vwQCLcB/s640/IMG_2961.JPG" width="426" /></a></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">J’aime beaucoup les salades
composées qui font très souvent office de plat complet chez nous et j’ai un
petit faible pour celles utilisant des graines, quelles qu’elles soient (en
attestent les recettes suivantes :<a href="http://deliciours.blogspot.fr/2011/04/salade-de-boulgour-la-tomate-et-au.html" target="_blank">miam</a>, <a href="http://deliciours.blogspot.fr/2012/08/salade-de-quinoa-la-mangue.html" target="_blank">miam</a> et <a href="http://deliciours.blogspot.fr/2015/06/salade-tiede-de-quinoa-aux-poivrons.html" target="_blank">remiam</a>)<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Voici donc une petite recette
fort sympathique et pleine de saveur avec de la semoule de couscous en guest
star !<o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-Zy_qGs4a_wQ/WMWsJ_10quI/AAAAAAAAFKs/coLhNLGmH1oD8Pt9dSvE-f2utgU1JpArgCEw/s1600/IMG_2963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-Zy_qGs4a_wQ/WMWsJ_10quI/AAAAAAAAFKs/coLhNLGmH1oD8Pt9dSvE-f2utgU1JpArgCEw/s400/IMG_2963.JPG" width="398" /></a></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Transmise par une amie il y a
quelques temps, je sais qu’elle est issue d’un livre de recettes mais je n’en
connais pas le titre, désolée !<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-58z_IuomeR0/WMWsk7qETjI/AAAAAAAAFK4/9g4ZWd0YNewfTcP7NV74w3-VtnH8YZADACEw/s1600/IMG_2964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-58z_IuomeR0/WMWsk7qETjI/AAAAAAAAFK4/9g4ZWd0YNewfTcP7NV74w3-VtnH8YZADACEw/s640/IMG_2964.JPG" width="424" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Pour 4
personnes :<o:p></o:p></span></u></b></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Une boîte de fonds ou cœurs d’artichaut<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->- 5 ou 6 tranches de jambon cru<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->200 g de mimolette<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->125 g de graine de couscous<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->½ cube de bouillon aux herbes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->1 noix de beurre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Ciboulette<o:p></o:p></span></div>
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<u><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Pour la sauce :<o:p></o:p></span></u></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->7 CS d’huile d’olive<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->3 CS de vinaigre de vin blanc ou de vinaigre de
cidre<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->1 CS de moutarde (à l’ancienne ici)<o:p></o:p></span></div>
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</span></span></span><!--[endif]-->Sel et poivre<o:p></o:p></span></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Faire bouillir <b style="mso-bidi-font-weight: normal;">20 cl
d’eau</b> dans une casserole avec le <b style="mso-bidi-font-weight: normal;">demi-cube</b>
de bouillon.<o:p></o:p></span></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Couper alors le feu, verser les <b style="mso-bidi-font-weight: normal;">graines</b> et le <b style="mso-bidi-font-weight: normal;">beurre</b>,
bien remuer et laisser gonfler environ <u>5 minutes</u>, jusqu’à ce que l’eau
soit absorbée.<o:p></o:p></span></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Laisser refroidir à température ambiante.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Pendant ce temps, égoutter les <b style="mso-bidi-font-weight: normal;">fonds d’artichaut</b> et les couper en dés.<o:p></o:p></span></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Effilocher le <b style="mso-bidi-font-weight: normal;">jambon
cru</b>.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Couper la <b style="mso-bidi-font-weight: normal;">mimolette</b>
en petits dés.<o:p></o:p></span></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Emincer la <b style="mso-bidi-font-weight: normal;">ciboulette</b>.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Préparer la <b style="mso-bidi-font-weight: normal;">vinaigrette</b>
dans un bol.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;">Réunir tous les ingrédients dans un saladier, bien mélanger
et servir.</span><o:p></o:p></div>
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<a href="https://1.bp.blogspot.com/-5zDvCDRTwJk/WMWtswem5PI/AAAAAAAAFLA/7prJeg30o-UsYnag2UvfoLjmUuYjaP_dACEw/s1600/IMG_2962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-5zDvCDRTwJk/WMWtswem5PI/AAAAAAAAFLA/7prJeg30o-UsYnag2UvfoLjmUuYjaP_dACEw/s400/IMG_2962.JPG" width="266" /></a> <a href="https://1.bp.blogspot.com/-aTqzm72EYHA/WMWt5DO6aWI/AAAAAAAAFLE/HtSQcaDGqI0tK-I6h5snUcs9pqMOmhC0gCEw/s1600/IMG_2960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-aTqzm72EYHA/WMWt5DO6aWI/AAAAAAAAFLE/HtSQcaDGqI0tK-I6h5snUcs9pqMOmhC0gCEw/s400/IMG_2960.JPG" width="266" /></a></div>
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<span style="color: #4c1130; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-3612040636451623922017-03-03T20:33:00.001+01:002017-03-03T20:33:07.596+01:00Mousse de pistache en coque en chocolat et fruits frais<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-gH3gqccGqrc/WLnDbf3fCqI/AAAAAAAAFJ4/OZU4WOWu2mQltZX_4YMP_HHE6mIF_LrPgCLcB/s1600/IMG_1213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-gH3gqccGqrc/WLnDbf3fCqI/AAAAAAAAFJ4/OZU4WOWu2mQltZX_4YMP_HHE6mIF_LrPgCLcB/s640/IMG_1213.JPG" width="426" /></a></div>
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<br /></div>
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<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Voilà, je suis monomaniaque.
Lorsque j’ai un nouveau jouet, j’ai du mal à le lâcher.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Je vous ai parlé la <a href="http://deliciours.blogspot.fr/2017/02/domes-chocolat-caramel.html" target="_blank">dernière fois</a> de mon fantasme culinaire enfin assouvi avec mes nouveaux moules demie sphère.
Il fallait très vite que je teste une nouvelle recette !<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">J’avais vu cette idée
d’utilisation « inversée » des coques en chocolat, ces dernières
servant cette fois-ci de contenant pour une mousse ou chantilly… ça m’a donné
très envie alors j’ai imaginé un petit dessert rapide et facile à faire,
modifiable en fonction de ses envies et j’ai réalisé donc de délicieuses coques
en chocolat renfermant une savoureuse ganache montée à la pistache, et parsemée
de dés de mangue et de framboises.<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://3.bp.blogspot.com/-Kz1jt2gnVHc/WLnD338GsHI/AAAAAAAAFKA/iU7KBq-KbAg0riM5QG0gktqBXUUa49CfgCLcB/s1600/IMG_1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-Kz1jt2gnVHc/WLnD338GsHI/AAAAAAAAFKA/iU7KBq-KbAg0riM5QG0gktqBXUUa49CfgCLcB/s400/IMG_1204.JPG" width="266" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Ce qui est génial, c’est que j’ai
pu réaliser deux coques de chaque chocolat de mon choix (chocolat noir pour
l’amoureux, et lait et blanc pour moi… Oui, moi, j’en mange deux fois
plus !!!)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">J’ai encore adoré l’étape du
remplissage des moules de chocolat fondu, étalé au pinceau de cuisine en
silicone ! et au démoulage, c’est beau, c’est lisse et brillant, le
top !<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://1.bp.blogspot.com/-HEhqAvjaWmk/WLnEeWfjPPI/AAAAAAAAFKM/RZG6iFio1GQViHZV2xQ2yCJ4YgMclTCIwCLcB/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-HEhqAvjaWmk/WLnEeWfjPPI/AAAAAAAAFKM/RZG6iFio1GQViHZV2xQ2yCJ4YgMclTCIwCLcB/s400/IMG_1212.JPG" width="266" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Voici donc la recette de ma
petite bafouille qui fut très réussie et très appréciée !<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">(bien sûr, cette recette peut
être réalisée avec d’autres moules, tels des moules à muffins ou à briochettes…
Je peux concevoir que tout le monde ne soit pas aussi obsédé que moi par les
demies sphères !)<o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-7F-mpfxsnGY/WLnDpgZTjRI/AAAAAAAAFJ8/W7nF6WgjtJw52-XoLCyo64DttJij5-dsQCLcB/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-7F-mpfxsnGY/WLnDpgZTjRI/AAAAAAAAFJ8/W7nF6WgjtJw52-XoLCyo64DttJij5-dsQCLcB/s640/IMG_1209.JPG" width="426" /></a></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><u><b>Pour 3 ou 6 coques</b></u> (selon que l’on choisit ou pas de
mettre une coque en couvercle comme sur les photos)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><u>Pour les coques :<o:p></o:p></u></span></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Compter 30 g de chocolat pour deux empreintes
(ici, j’ai donc utilisé 30 g de chocolat noir, 30 g de chocolat au lait et 30 g
de chocolat blanc)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><u>Pour la ganache montée à la pistache :<o:p></o:p></u></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->200g de crème fleurette entière<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->100g de chocolat blanc ivoire <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->20g de pâte de pistache<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><u>Pour la garniture :<o:p></o:p></u></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Une barquette de framboises<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><span style="mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">-<span style="font-size: 7pt; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]-->Une mangue mûre<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Plusieurs heures avant, <b style="mso-bidi-font-weight: normal;">préparer
la ganache montée</b>.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Faire chauffer 90g de crème et la verser en 3 fois sur le
chocolat haché. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Ajouter la pâte de pistache. Laisser tiédir et ajouter le
restant de crème froide. Mixer au mixeur plongeant et réserver au
réfrigérateur.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Réaliser les coques
au chocolat<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Faire fondre au bain-marie ou au
micro-ondes, 30 secondes par 30 secondes, le chocolat de son choix.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">A l’aide d’un pinceau alimentaire
en silicone, étaler le chocolat fondu en fine couche dans les moules et
veillant à bien tout recouvrir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Placer au frais pour faire figer
le chocolat.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Puis étaler à nouveau le chocolat
fondu restant pour faire une coque assez épaisse pour être démoulée sans difficulté.
Placer au frais.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b style="mso-bidi-font-weight: normal;">Dressage</b>.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Monter la ganache bien froide en
chantilly en ayant préalablement mis les batteurs au congélateur. Déposer dans
une poche à douille dentellée.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Laver les framboises et couper la
mangue en petits dés.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Démouler délicatement les coques
en chocolat. Les disposer sur une assiette à dessert en les posant sur une
noisette de préparation sucrée (caramel, Nutella ou autre), ceci permet de les
fixer et de les maintenir dans une position inclinée.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Déposer une généreuse couche de
ganache montée à la pistache. Parsemer de dés de mangue et de framboises (ou,
bien sûr, de tout autre fruit de votre choix !).<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Fermer ou non avec une autre
coque de chocolat. Disposer des fruits autour et servir.</span><o:p></o:p></div>
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Deliciours...http://www.blogger.com/profile/13797744786726476610noreply@blogger.com0tag:blogger.com,1999:blog-5767501205908614401.post-69580984448622845942017-02-24T20:31:00.001+01:002017-02-24T20:31:36.481+01:00Dômes chocolat caramel<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-yy5fRz_Y0R0/WLCI3wxTwbI/AAAAAAAAFI4/ksKiPOKeYYwPTH4WMfF_LfiiI4qeU-YQQCLcB/s1600/IMG_1190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://4.bp.blogspot.com/-yy5fRz_Y0R0/WLCI3wxTwbI/AAAAAAAAFI4/ksKiPOKeYYwPTH4WMfF_LfiiI4qeU-YQQCLcB/s640/IMG_1190.JPG" width="426" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">… Ou comment j’ai enfin réalisé
un vieux fantasme culinaire grâce à mes tous nouveaux moules demie
sphère !<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">J’ai comme ça, par période, des
fantasmes culinaires, c’est-à-dire l’envie furieuse de réaliser certaines
recettes qui me sont inaccessibles faute du matériel adéquat. Tel était le cas
avec les fameux moules demie sphère, dont je rêvais, imaginant les fabuleuses
recettes que je pourrais réaliser, en surfant sur Pinterest.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-46tZ_YL4R00/WLCJPlyeOUI/AAAAAAAAFJA/nGGTRHe08dAzq2Y9QSqzvBovWLoHOTBzQCLcB/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://4.bp.blogspot.com/-46tZ_YL4R00/WLCJPlyeOUI/AAAAAAAAFJA/nGGTRHe08dAzq2Y9QSqzvBovWLoHOTBzQCLcB/s400/IMG_1188.JPG" width="266" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span>Alors je classe mes idées dans un coin de ma
tête, pour plus tard, mais, lorsque ma super copine Chew (à qui je dois
également <a href="http://deliciours.blogspot.fr/2014/07/la-salade-de-pates-de-chew.html" target="_blank">cette salade de pâtes</a> trop trop bonne !) m’a offert ces incroyables
moules pour Noël, j’ai pu me lancer sans tarder dans la réalisation des
desserts dont je rêvais depuis si longtemps (et, c’est bien connu, qu’il est
bon de réaliser ses fantasmes… culinaires bien sûr !)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-7a9sUhbaVY8/WLCJDuYtIhI/AAAAAAAAFI8/yd3bei3_aMQcJwsoZRbq4-z1UvsAd8EUwCLcB/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="https://3.bp.blogspot.com/-7a9sUhbaVY8/WLCJDuYtIhI/AAAAAAAAFI8/yd3bei3_aMQcJwsoZRbq4-z1UvsAd8EUwCLcB/s400/IMG_1201.JPG" width="400" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Alors mille mercis ma
Chewbidouwapwap ! Je kiiiiffe trop ton cadeau !<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Et pour inaugurer ces super
moules, j’ai voulu tester une recette qui me faisait de l’œil sur Pinterest, des
dômes de chocolat noir croquant, renfermant une mousse au chocolat, un cœur de
caramel, sur une dacquoise aux amandes. Et vous savez quoi ? C’est
délicieux !!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">C’est facile à réaliser, assez
ludique, bref, je me suis bien amusée, et la dégustation a tenu toutes ses
promesses !<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-7oRnSChdf7Q/WLCJZkAuVJI/AAAAAAAAFJE/FhE1PSPVQCIMR8USr_ojgKPA2iak51IYwCLcB/s1600/IMG_1199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://2.bp.blogspot.com/-7oRnSChdf7Q/WLCJZkAuVJI/AAAAAAAAFJE/FhE1PSPVQCIMR8USr_ojgKPA2iak51IYwCLcB/s640/IMG_1199.JPG" width="426" /></span></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Pour 6 dômes<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><b style="mso-bidi-font-weight: normal;">Pour les coques chocolatées</b> :<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">100g de chocolat noir <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br />
<b style="mso-bidi-font-weight: normal;">Pour le caramel</b>, j’ai testé la
recette proposée, mais l’ai trouvée trop dure après refroidissement, je vous
propose donc <a href="http://deliciours.blogspot.fr/2010/11/le-caramel-au-beurre-sale-qui-decabane.html" target="_blank">ma recette fétiche</a> :<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">200 g de sucre en poudre<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">2 cuillères à soupe d’eau<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">20 cl de crème entière liquide<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">20 g de beurre salé (ou, du
beurre doux et une bonne pincée de fleur de sel)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Pour la mousse au chocolat : <o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br />
100g de chocolat <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">3 œufs <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Pour la dacquoise : <o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">2 blancs d'œufs <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">20 g de sucre semoule <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">50g de sucre glace <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">60g de poudre d'amandes <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Les coques :<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Fondre le <b style="mso-bidi-font-weight: normal;">chocolat</b> au bain-marie ou au micro-ondes par périodes de 30
secondes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Avec un pinceau alimentaire, recouvrir
l’intérieur des moules avec le chocolat. Mettre au frigo quelques minutes et
recouvrir d'une deuxième couche de chocolat. Placer au frais pour faire figer.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Le caramel : <o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Dans une casserole à fond épais,
verser le sucre et l’eau (une autre méthode consiste à ne mettre que du sucre,
en plusieurs fois et à sec, c’est au choix… Pour moi, les deux fonctionnent…)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Faire chauffer à feu moyen sans
remuer. Le sucre va absorber l’eau, faire une croûte cristallisée et qui va
ensuite fondre en un caramel à la couleur dorée.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">C’est à ce moment-là que je
commence à intervenir avec une cuillère en bois et que je mélange doucement
pour que tout le sucre fonde.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">En parallèle, faire chauffer la
crème au micro-onde et couper le beurre en petits dés.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Quand le caramel a pris une belle
couleur ambrée et que les morceaux de sucre se sont dissouts, couper le feu et ajouter
les morceaux de beurre pour stopper la cuisson du caramel. Bien remuer, ça
bouillonne un peu !<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Verser ensuite doucement la crème
très chaude en filet sur le caramel tout en remuant constamment.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Si des morceaux de caramel se
sont cristallisés, ce n’est pas grave, ils vont fondre ensuite à nouveau. Remettre
à chauffer sur feu moyen et laisser bouillonner quelques minutes en remuant
régulièrement.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">La sauce doit être lisse et
brillante.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Verser ensuite dans un bol et
laisser refroidir.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">La mousse au chocolat <o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Faire fondre le <b style="mso-bidi-font-weight: normal;">chocolat</b> au bain-marie et le laisser
tiédir. Séparer les <b style="mso-bidi-font-weight: normal;">jaunes</b> des <b style="mso-bidi-font-weight: normal;">blancs</b> d'œuf et mélanger les jaunes
avec le chocolat fondu refroidi. Monter les blancs en neige et les incorporer
délicatement à l’aide d’une spatule.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Remplir les dômes de mousse au
chocolat au 3/4, déposer une <b style="mso-bidi-font-weight: normal;">cuillère de
caramel</b> et recouvrir de mousse au chocolat. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Laisser prendre au frais.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">La dacquoise<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Préparer une feuille de papier
cuisson sur une plaque à pâtisserie et tracer des cercles au crayon de la
taille des dômes. Monter les <b style="mso-bidi-font-weight: normal;">blancs</b>
en neige. Lorsqu’ils sont fermes, incorporer le <b style="mso-bidi-font-weight: normal;">sucre</b> pour serrer les blancs. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Ajouter le <b style="mso-bidi-font-weight: normal;">sucre glace</b> et la <b style="mso-bidi-font-weight: normal;">poudre
d'amande</b> et mélanger délicatement.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Remplir une poche à douille avec la
préparation et dresser les cercles de dacquoise sur la plaque. Faire cuire <u>15
minutes à 180°C</u>. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<u><span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Dressage<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif;">Démouler délicatement les <b style="mso-bidi-font-weight: normal;">dômes</b> et les poser sur la <b style="mso-bidi-font-weight: normal;">dacquoise</b>. Décorer avec la <b style="mso-bidi-font-weight: normal;">sauce au caramel </b>restante<b style="mso-bidi-font-weight: normal;">. <o:p></o:p></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Level 9"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
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