tag:blogger.com,1999:blog-5967179039307952402024-03-13T04:30:00.466+01:00la cuisine j adore Bonjour et bienvenue sur mon blog " la cuisine j adore" juste pour le plaisir de vous faire partager mes réalisations culinaires.
Amitiés gourmandesla cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.comBlogger715125tag:blogger.com,1999:blog-596717903930795240.post-19695489106485680012020-02-07T15:44:00.004+01:002020-02-07T15:44:36.828+01:00Quesadillas mexicains au poivron rouge, avocat, et chorizo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RA78QzwRf0LDPLronexOY5BwA0dd01MRSL5IF6PeibU0GIKPkDR8hcZB1M8l632B9ICUJH8P__AwUWuPMJjVFvfJrYudZttSTxDTQTJ6ZzNfGyondRExkNOcm0wacsjAVj4HKDW99PY/s1600/524Quesadillas+mexicains+au+poivron+rouge%252C+avocat%252C+et+chorizo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RA78QzwRf0LDPLronexOY5BwA0dd01MRSL5IF6PeibU0GIKPkDR8hcZB1M8l632B9ICUJH8P__AwUWuPMJjVFvfJrYudZttSTxDTQTJ6ZzNfGyondRExkNOcm0wacsjAVj4HKDW99PY/s320/524Quesadillas+mexicains+au+poivron+rouge%252C+avocat%252C+et+chorizo.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tortilla(s) de blé : 8 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Manchego : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poivron(s) rouge(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Roquette : 16 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 5 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 2 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Avocat(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Coriandre fraîche : 1 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tranche(s) de Chorizo : 16 pièce(s)</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les légumes</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Eplucher les poivrons à l'aide d'un pèle tomate et les tailler en fines lanières.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Les faire sauter dans une poêle chaude dans de l'huile d'olive. Les réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Eplucher les avocats et récuperer la chair.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver et ciseler la coriandre. Presser le jus de citron.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Déposer la chair d'avocat dans le bol du blender, ajouter la coriandre et le jus de citron.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mixer. Ajouter un filet d'huile d'olive si nécessaire. Réctifier l'assaisonnement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Débarrasser et réserver au frais.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le montage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Poser 4 tortillas à plat. Râper le manchego.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Les tartiner de crème d'avocat. Déposer quelques lanières de poivrons rouges et quelques feuilles de roquette. Disposer les tranches de chorizo et saupouder de manchégo râpé. Couvrir avec une deuxième tortilla.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Chauffer une poêle avec de l'huile d'olive et y déposer la tortilla. Faire dorer 2 minutes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />La retourner et faire dorer la deuxième face 2 minutes. Le fromage doit être fondu.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Couper en parts comme une tarte et servir chaud.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir sur une planche avec de la coriandre cisélée.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-61158483155865964522020-02-07T15:42:00.004+01:002020-02-07T15:42:55.146+01:00 Pizza 100% veggie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAlY9gNl1ABSUwtFYb8bEDNkY3lP8z60VROi8n_5fOsjQav_3ujsrNpWsYLHFwETqsxPL5u6bzjXwGZASO85Ivgj3mHH75QNSOCGRvTBdKpwes7CCULvD9mPr3HQGXSHhgDcEI1PBHCE/s1600/522Pizza+100%2525+veggie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAlY9gNl1ABSUwtFYb8bEDNkY3lP8z60VROi8n_5fOsjQav_3ujsrNpWsYLHFwETqsxPL5u6bzjXwGZASO85Ivgj3mHH75QNSOCGRvTBdKpwes7CCULvD9mPr3HQGXSHhgDcEI1PBHCE/s320/522Pizza+100%2525+veggie.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;"><div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la pâte</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Chou(x) fleur : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Herbes de Provence : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Parmesan Parmigiano Reggiano : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Blanc(s) d'oeuf : 2 pièce(s)</li>
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Pour la crème</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Yaourt(s) à la grecque : 125 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 1 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
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Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Courgette(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) : 3 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 1 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Parmesan Parmigiano Reggiano : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 0.25 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la pâte</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 210°<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver les choux-fleurs et détacher les bouquets. Eplucher, dégermer et hacher l'ail. Râper le parmesan.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Les mixer au robot pour obtenir une texture proche de la semoule. Il faut mixer en deux ou trois fois.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Le verser dans un bol en verre et cuire au micro ondes pendant 7 minutes. Mélanger et refaire cuire pendant 7 minutes. Laisser refroidir environ 10 minutes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Verser la "semoule" de choufleur dans un torchon fin et essorer vigoureusement. Il faut retirer tout l'humidité.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Remettre le chou fleur dans un saladier et ajouter les autres ingrédients, terminer par les blancs d'oeuf et bien mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Diviser cette "pâte" en quatre boules. Les poser sur une plaque recouverte d'une feuille de papier sulfurisé. Enfourner pendant 20 à 25 minutes. Les fonds de pizza doivent être bien dorés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la crème</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver et éffeuiller le basilic. Eplucher et dégermer l'ail.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger tous les ingrédients au robot en terminant par l'huile d'olive. Réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Chauffer le plat grill.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver les courgettes et les tomates. Les tailler en rondelles assez épaisses.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Les badigeonner d'huile d'olive, les saler et les faire griller sur la plaque 2 minutes par face.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />les débarrasser.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Le montage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le grill du four.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Récuperer les fonds de pizza et étaler la crème dessus. Saupoudrer de parmesan râpé et les garnir de rondelles de légumes grillés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Les placer sous le grill du four pendant 1 minute.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Décorer de pluches de basilic et servir sans attendre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnVy7qQFJD-HQf0VwTrzd508Pp-qctm7uOFCoBPId313sOHH2Trp_UwrdXjvg9rShy3E69Grhnye8UhZCaYu7i0Hsmvx9ys8N-Hkx22kltkmgZr4GtgE8lWAnCTFocL9ayMBrcqxHQbU/s1600/522Pizza+100%2525+veggie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnVy7qQFJD-HQf0VwTrzd508Pp-qctm7uOFCoBPId313sOHH2Trp_UwrdXjvg9rShy3E69Grhnye8UhZCaYu7i0Hsmvx9ys8N-Hkx22kltkmgZr4GtgE8lWAnCTFocL9ayMBrcqxHQbU/s320/522Pizza+100%2525+veggie.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-32398221871031041842020-02-07T15:41:00.001+01:002020-02-07T15:41:18.399+01:00Merlu à la vapeur de cardamome, beurre fumé et caponata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg060fPHNdH-4g7-SQE0hvyWoPt9hdpsv_jToJGZn4pmogqfgwrwinC7i7Chn66UYJnL4oPUjQAv28jPLRdxJ3sBYfumiRKgS7Qn5M5zFuolTTJqt54MJvNCxwEQNO9Nr9uk2P5PFz7gPk/s1600/521Merlu+%25C3%25A0+la+vapeur+de+cardamome%252C+beurre+fum%25C3%25A9+et+caponata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg060fPHNdH-4g7-SQE0hvyWoPt9hdpsv_jToJGZn4pmogqfgwrwinC7i7Chn66UYJnL4oPUjQAv28jPLRdxJ3sBYfumiRKgS7Qn5M5zFuolTTJqt54MJvNCxwEQNO9Nr9uk2P5PFz7gPk/s320/521Merlu+%25C3%25A0+la+vapeur+de+cardamome%252C+beurre+fum%25C3%25A9+et+caponata.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Merlu(s) : 1200 g</li>
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Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Aubergine(s) : 3 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Branche(s) de céleri : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oignon(s) nouveau(x) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Câpres : 20 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Olive(s) noire(s) dénoyautée(s) : 40 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 2 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 5 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vin blanc sec : 10 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sucre en poudre : 1 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 10 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Capsule(s) de cardamome noire : 10 pièce(s)</li>
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Pour le bouillon</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 50 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Foin non traité : 50 g</li>
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Pour l'émulsion</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bouillon de coquillage : 25 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Fleur de sel : 6 pincée(s)</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher les aubergines et les découper en cubes de 1 cm.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ciseler les oignons, réserver la cive (partie verte).<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler la branche de céleri en brunoise.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et concasser les tomates.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Concasser les olives.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ciseler le basilic (réserver quelques feuilles pour la décoration).<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger le vin blanc et l'eau.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle à bord haut munie d'un couvercle, faire suer l'oignon et le céleri dans l'huile avec une cuillère à soupe de sucre et une pincée de sel. Ajouter les dés d'aubergines et le mélange vin blanc-eau. Couvrir et laisser mijoter pendant 10 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Découvrir et laisser s'évaporer le liquide restant (vérifier la cuisson et ajouter de nouveau de l'eau si les aubergines ne paraissent pas fondantes). Ajouter les tomates, les olives et les câpres. Laisser "compoter" à feu doux pendant 10 min puis ajouter le basilic ciselé.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour l'émulsion</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Placer le beurre dans une petite calotte en inox et le fouetter pour qu'il soit "pommade". Placer ensuite la calotte dans un récipient hermétique type cocotte en fonte et disposer le foin autour, puis l'enflammer avec un chalumeau et refermer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laisser le beurre s'imprégner de la fumée pendant 20 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer le bouillon de coquillages et l'émulsionner avec le beurre à l'aide d'un mixeur plongeant. Ne plus faire bouillir.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la vapeur de cardamome noire</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Jeter les capsules de cardamome noire dans le récipient d'eau surmonté d'un panier vapeur, puis laisser frémir à couvert pendant 5 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler le poisson en pavé de 150 g environ. Assaisonner les pavés et les disposer dans le panier vapeur.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Cuire à feu doux et à couvert pendant 10 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une assiette creuse, dresser la caponata à l'aide d'un emporte-pièce. Déposer le poisson dessus, l'assaisonner de fleur de sel et l'arroser généreusement de bouillon mousseux. Décorer l'assiette de petites feuilles de basilic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZ79dkZ7ZLFfXSZ81K4hOMcg9aRvVmO-3c4pIwQeKhaQo5vhHw8Th4srK5lgUstRA5WtppsUmkromnfKJvh-7CAwuXaEDZLBP9rfbxEawciiYaJtoO7MTWNZnbr_daWf45ZLpDTDd2aY/s1600/521Merlu+%25C3%25A0+la+vapeur+de+cardamome%252C+beurre+fum%25C3%25A9+et+caponata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZ79dkZ7ZLFfXSZ81K4hOMcg9aRvVmO-3c4pIwQeKhaQo5vhHw8Th4srK5lgUstRA5WtppsUmkromnfKJvh-7CAwuXaEDZLBP9rfbxEawciiYaJtoO7MTWNZnbr_daWf45ZLpDTDd2aY/s320/521Merlu+%25C3%25A0+la+vapeur+de+cardamome%252C+beurre+fum%25C3%25A9+et+caponata.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-47755754555731333762020-02-07T15:39:00.004+01:002020-02-07T15:39:44.887+01:00Satay de volaille, sauce cacahuète et riz basmati à la cardamome<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8Trw0BggKtKC7NnxBcctRm61OyZJ4llYI6Bd1kw4cqeITuxyUNYqsv4io0UkgIV7B7W24VjRyb5bkU8yjPso-_DwKORR6hFC93bJcaTwgmJ2GD0Q7NmIDJmP55pJT7q2AtB6defGLe8/s1600/514Satay+de+volaille%252C+sauce+cacahu%25C3%25A8te+et+riz+basmati+%25C3%25A0+la+cardamome.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8Trw0BggKtKC7NnxBcctRm61OyZJ4llYI6Bd1kw4cqeITuxyUNYqsv4io0UkgIV7B7W24VjRyb5bkU8yjPso-_DwKORR6hFC93bJcaTwgmJ2GD0Q7NmIDJmP55pJT7q2AtB6defGLe8/s320/514Satay+de+volaille%252C+sauce+cacahu%25C3%25A8te+et+riz+basmati+%25C3%25A0+la+cardamome.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s) de poulet (150 g) : 4 pièce(s)</li>
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Pour la marinade</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Curcuma en poudre : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bâton(s) de citronnelle : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gingembre frais : 20 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'arachide : 5 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sucre en poudre : 10 g</li>
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Pour la sauce</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre de cacahuète : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pâte de piment : 3 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Lait de coco non sucré : 10 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) vert(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Coriandre fraîche : 0.25 botte(s)</li>
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Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Riz basmati : 250 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Capsule(s) de cardamome verte : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 38 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 5 g</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la volaille</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler les filets de volaille en lanières dans la longueur.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préparer la marinade : éplucher et tailler la moitié du gingembre en fine brunoise. Dans un bol, mélanger le gingembre, l'huile, le curcuma, le sucre et la citronnelle préalablement émincée très finement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Piquer les morceaux de volaille sur des pics en bambou et les badigeonner de marinade à l'aide d'un pinceau. Laisser mariner 20 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Saler les brochettes et les faire griller dans une poêle légèrement huilée.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la sauce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une casserole, mettre l'autre moitié de gingembre en brunoise, ajouter le lait de coco, la pâte de piment et le beurre de cacahuète. Porter à ébullition et pour terminer, ajouter la coriandre fraîche ciselée et le jus d'un citron vert<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Cuisson par absorption:<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Rincer le riz plusieurs fois jusqu'à ce que l'eau ne soit plus trouble.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Verser le riz dans une casserole et couvrir d'eau froide. Ajouter le sel et les 4 capsules de cardamome. Couvrir et porter à ébullition. Baisser le feu et laisser frémir pendant 10 à 12 minutes. Enlever du feu et laisser étuver pendant 3 minutes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dresser le riz dans un bol ou assiette creuse. Poser les brochettes dessus et badigeonner de sauce cacahuète. Décorer de coriandre fraiche et un quartier de citron vert. Servir la sauce à côté.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mmiet77-UHNKrqq0rHASspfjIWPrpuyX0yu-MoIJCpMdmqtL1nCkxUjclyxjYo5m1DWr6oYtPM8JZgEKH5DVaTww5kBiKai4r4Y8TuuYjq5Gta4QtyRKohu40Q9bWyzN0y_Brh8lovE/s1600/514Satay+de+volaille%252C+sauce+cacahu%25C3%25A8te+et+riz+basmati+%25C3%25A0+la+cardamome.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mmiet77-UHNKrqq0rHASspfjIWPrpuyX0yu-MoIJCpMdmqtL1nCkxUjclyxjYo5m1DWr6oYtPM8JZgEKH5DVaTww5kBiKai4r4Y8TuuYjq5Gta4QtyRKohu40Q9bWyzN0y_Brh8lovE/s320/514Satay+de+volaille%252C+sauce+cacahu%25C3%25A8te+et+riz+basmati+%25C3%25A0+la+cardamome.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-16292648093897897832020-02-07T15:37:00.004+01:002020-02-07T15:37:59.647+01:00Tartare de saumon, avocat, menthe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOfirTAlci7LW6xLczZN5gbsG3gTvNN_9eBEurSn9xh2BWsuP5jFeAJY8Q4eFnCLMsXcV7_S8GBzfd5PUiYTFq1RUNcKjNg6q59m3FruGahc4FgrJK7yvyvoINwa0LDcEfFFEecNOM70/s1600/511Tartare+de+saumon%252C+avocat%252C+menthe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOfirTAlci7LW6xLczZN5gbsG3gTvNN_9eBEurSn9xh2BWsuP5jFeAJY8Q4eFnCLMsXcV7_S8GBzfd5PUiYTFq1RUNcKjNg6q59m3FruGahc4FgrJK7yvyvoINwa0LDcEfFFEecNOM70/s320/511Tartare+de+saumon%252C+avocat%252C+menthe.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s)de saumon : 400 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Avocat(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Menthe fraîche : 20 f</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 1 c. à soupe</li>
</ul>
<div>
<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
<div class="marginT0" style="box-sizing: inherit; font-family: oswald; margin-bottom: 10px; orphans: 3; padding: 0px; widows: 3;">
Laver et hacher grossièrement la menthe.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Découper le saumon et l'avocat en petits dés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ajouter le jus des citrons, l'huile d'olive et la menthe. Saler, poivrer, mélanger et déguster bien frais.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLXJwV3mWM2ADbGRYs6DDasfR6foU2uPQGDrWgYW2sjNAZmHxG4SZMlB8F-U0lJbDjkCcIFuPzsnUt4-Q7UX_JOvv0sX4t-iLBP8UgKXTNj5TyBZafMX8KagCjsf2MMypVnnuXJNL9EQ/s1600/511Tartare+de+saumon%252C+avocat%252C+menthe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLXJwV3mWM2ADbGRYs6DDasfR6foU2uPQGDrWgYW2sjNAZmHxG4SZMlB8F-U0lJbDjkCcIFuPzsnUt4-Q7UX_JOvv0sX4t-iLBP8UgKXTNj5TyBZafMX8KagCjsf2MMypVnnuXJNL9EQ/s320/511Tartare+de+saumon%252C+avocat%252C+menthe.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-35038096232152911752020-02-07T15:32:00.004+01:002020-02-07T15:32:51.875+01:00Thé vert, saumon, pamplemousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9Hfkfzlu6S7JKysch1C_rDmpovIoEhGaZvJyChwb0kvYEcJEDQEq3YK8ss895bs4PrlZ8b-9xlHyrpCcHon5mnOPRdFOO9MCTzfobJCQ4cjHaGMCE6FL61wu9q7HzewrmwlFIBr5kxA/s1600/510Th%25C3%25A9+vert%252C+saumon%252C+pamplemousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9Hfkfzlu6S7JKysch1C_rDmpovIoEhGaZvJyChwb0kvYEcJEDQEq3YK8ss895bs4PrlZ8b-9xlHyrpCcHon5mnOPRdFOO9MCTzfobJCQ4cjHaGMCE6FL61wu9q7HzewrmwlFIBr5kxA/s320/510Th%25C3%25A9+vert%252C+saumon%252C+pamplemousse.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<div class="list-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; margin: 0px; padding: 5px 0px;">
<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s)de saumon : 250 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pamplemousse(s) rose(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Thé jasmin : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Kiwi(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Coriandre fraîche : 12 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 30 g</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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Recouvrir le saumon de gros sel gris. Le placer 40 minutes au frais.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Presser les pamplemousses pour obtenir 20 cl de jus. Infuser le thé. Mélanger avec 40 cl de thé froid.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver le saumon à l'eau froide et le couper en cubes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Répartir dans quatre bols avec les kiwis coupés en morceaux et la coriandre coupé aux ciseaux.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Verser le mélange thé/jus et déguster.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv_lw22Xe2MBeGqpzJc1F5sX53HjGYe5ADXQc-NQePqYEMHe33qQqTUjaQzNVi9hM3KDgv0FHg3WLeruji42jRdmbHPh1qCq_4cbcQ1cd3kfX-G7CJMUVTB52p2Q__mhRfCQOkxT2OTE/s1600/510Th%25C3%25A9+vert%252C+saumon%252C+pamplemousse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv_lw22Xe2MBeGqpzJc1F5sX53HjGYe5ADXQc-NQePqYEMHe33qQqTUjaQzNVi9hM3KDgv0FHg3WLeruji42jRdmbHPh1qCq_4cbcQ1cd3kfX-G7CJMUVTB52p2Q__mhRfCQOkxT2OTE/s320/510Th%25C3%25A9+vert%252C+saumon%252C+pamplemousse.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-14326417374912976982020-02-07T15:31:00.000+01:002020-02-07T15:31:01.097+01:00Rouleaux de printemps au saumon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1R6-OD0lciAqjvKET1gDELk8-6lDjo4GTJKvwplv0NFZN-IJd564ABhSK8qBV2UJQeeNvupK3poF4E9CpYui7vIQhenzo-bUJpTlHxPEIIN-FmbbMizoD8cZ_5AN_SHnDyKsYD_WUc8/s1600/509Rouleaux+de+printemps+au+saumon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1R6-OD0lciAqjvKET1gDELk8-6lDjo4GTJKvwplv0NFZN-IJd564ABhSK8qBV2UJQeeNvupK3poF4E9CpYui7vIQhenzo-bUJpTlHxPEIIN-FmbbMizoD8cZ_5AN_SHnDyKsYD_WUc8/s320/509Rouleaux+de+printemps+au+saumon.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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<div class="quantite-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; font-size: 14px; font-style: italic; margin: 0px; padding: 0px;">
quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tranche(s) de saumon fumé : 8 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pomme(s) granny smith : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Salade(s) batavia : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 16 f</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Galette(s) de riz moyenne : 8 pièce(s)</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Etape 1</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Eplucher et couper les pommes en lamelles.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver 4 feuilles de salade et le basilic.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Etape 2</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Peu de temps avant de déguster, tremper les galettes dans un saladier d'eau et les disposer sur un plan de travail, côté lisse vers le bas.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Répartir les ingrédients sur la partie supérieure des galettes, puis rouler en serrant bien.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Déguster entier ou en morceaux.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-18304145169679837592020-02-07T15:29:00.002+01:002020-02-07T15:29:26.388+01:00Quiche lorraine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAi-TNqTxiYA0BVCOR8klIBkD5CYYNlXle-AzT2Y3Eued4wNxCnZ0nn0O8600BzE2qsTUoB8p9EwStEjcPtMt1azYZxAcCEvzl9lh4MBcnolgVxVppN-r-QB2rKamlM-QwQA-ouX5DME/s1600/507Quiche+lorraine-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAi-TNqTxiYA0BVCOR8klIBkD5CYYNlXle-AzT2Y3Eued4wNxCnZ0nn0O8600BzE2qsTUoB8p9EwStEjcPtMt1azYZxAcCEvzl9lh4MBcnolgVxVppN-r-QB2rKamlM-QwQA-ouX5DME/s320/507Quiche+lorraine-001.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;"><div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la pâte</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Farine de blé : 250 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 125 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Jaune(s) d'oeuf(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 2 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 1 pincée(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Crème liquide entière : 20 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Lait entier : 20 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oeuf(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Jaune(s) d'oeuf(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Lardon(s) fumé(s) : 200 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Noix de muscade râpée : 2 g</li>
</ul>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la pâte brisée</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger la farine avec le beurre pour obtenir une pâte homogène. Ajouter le jaune d'oeuf, la pincée de sel et l'eau. Mélanger à nouveau la pâte sans trop la travailler pour former une boule. La laisser ensuite reposer au réfrigérateur pendant 1 h.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Étaler la pâte dans un moule à tarte de 20 cm de diamètre ou dans des moules individuels. Laisser reposer au réfrigérateur pendant 30 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 200 °C.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans un bol, battre le lait, la crème, les oeufs entiers et les jaunes. Assaisonner de sel, de poivre et de muscade.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire sauter les lardons dans une poêle chaude sans ajouter de matière grasse, jusqu'à ce qu'ils soient croustillants. Les égoutter ensuite sur du papier absorbant et les ajouter au mélange. Verser le tout sur le fond de pâte et enfourner à 200 °C pendant 30 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Sortir du four, laisser reposer 5 min et servir.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-4547958359123712562020-02-07T15:27:00.003+01:002020-02-07T15:27:37.885+01:00Poulet basquaise et riz pilaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXFyriDN1QA3hxBsJ7AZrIRVLEtdQsdkWCn80cInGElQC9ckSiMlwZLV_EQ7X_pX0MNQ6-mWzbXRvJE7R2TtDQeDQDHPlrlsgtQAwnX_KIeosiKmWin4rtpN9xdZDvy58Q8l6adJDxCs/s1600/505Poulet+basquaise+et+riz+pilaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXFyriDN1QA3hxBsJ7AZrIRVLEtdQsdkWCn80cInGElQC9ckSiMlwZLV_EQ7X_pX0MNQ6-mWzbXRvJE7R2TtDQeDQDHPlrlsgtQAwnX_KIeosiKmWin4rtpN9xdZDvy58Q8l6adJDxCs/s320/505Poulet+basquaise+et+riz+pilaf.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 2 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poulet(s) blanc(s) (1,3 kg) : 1 pièce(s)</li>
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Pour l'étape 1</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poivron(s) rouge(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poivron(s) vert(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bouquet(s) garni(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oignon(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Persil plat : 3 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vin blanc sec : 15 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 4 cl</li>
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Pour l'étape 2</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Riz blanc : 280 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bouillon de volaille : 50 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bouquet(s) garni(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 2 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la volaille</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Découper la volaille, détacher les cuisses puis les tailler en 2 au niveau de la jointure. Lever les filets puis les tailler en 2 en conservant les ailerons.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une cocotte chaude, verser un filet d'huile d'olive et colorer fortement les morceaux de volaille, puis les réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les légumes</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver tous les légumes. Couper les poivrons en 2, retirer l'intérieur et les parties blanchâtres, puis les tailler en lanières.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler les tomates en 4 et retirer le pédoncule, puis les concasser grossièrement, c'est à dire les couper en gros cubes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher l'oignon et le ciseler finement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Effeuiller le persil puis le ciseler finement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans la même cocotte, ajouter un filet d'huile et faire revenir les oignons avec 1 pincée de sel. Ajouter ensuite les poivrons et cuire durant 2 min, puis déglacer avec le vin blanc et faire réduire de moitié. Ajouter les tomates concassées, puis répartir les morceaux de volaille et les aromates. Couvrir et laisser mijoter à feu doux pendant 30 min en mélangeant de temps en temps. Rectifier l'assaisonnement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ajouter au dernier moment le persil et servir bien chaud.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le riz</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 180°<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et ciseler finement l'oignon, puis le faire suer dans une casserole avec l'huile d'olive et le sel. Ajouter le riz et le bouillon chaud, puis porter à ébullition. Couvrir, puis cuire au four de 14 à 18 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laisser ensuite le riz reposer avant de l'égrainer avec une fourchette.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dresser un fond de riz dans une assette creuse. Surmonter de légumes confits et enfin un morceau de blanc de de cuisse de volaille. Décorer de pointes de sauce et d'une pluche de persil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OLGRpOF_qpdSlzPg9PfyhQ_EgiS-PKaLdS5e9qyPe03A6byKjv9vp4HLralvNpZ39h8p8sVbZwJlrFPYEOAUZ4XhCDE2kwA4MMbqs-gJIL4L4_Gpf48ba6kvWOhpNRgDqZLcOEAwjO0/s1600/505Poulet+basquaise+et+riz+pilaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OLGRpOF_qpdSlzPg9PfyhQ_EgiS-PKaLdS5e9qyPe03A6byKjv9vp4HLralvNpZ39h8p8sVbZwJlrFPYEOAUZ4XhCDE2kwA4MMbqs-gJIL4L4_Gpf48ba6kvWOhpNRgDqZLcOEAwjO0/s320/505Poulet+basquaise+et+riz+pilaf.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-75046931869389785622020-02-07T15:24:00.001+01:002020-02-07T15:24:19.946+01:00CABILLAUD A LA NICOISE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CMguIZ7HoF8DEyt9Se45EmXUrcEPeaURZYiKqNLJpXWBeABeq60hdXgeZbF2NgWkkzapuecre0TSqdmkD5VHBDxB-tN38q8i9MySrwU8qqTg-bJA8Y5J4lESxsNy0RFZ05l2rlL3nzA/s1600/502Cabillaud+%25C3%25A0+la+ni%25C3%25A7oise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CMguIZ7HoF8DEyt9Se45EmXUrcEPeaURZYiKqNLJpXWBeABeq60hdXgeZbF2NgWkkzapuecre0TSqdmkD5VHBDxB-tN38q8i9MySrwU8qqTg-bJA8Y5J4lESxsNy0RFZ05l2rlL3nzA/s320/502Cabillaud+%25C3%25A0+la+ni%25C3%25A7oise.jpg" width="320" /></a></div>
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pour 2 personnes</div>
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1 filet de cabillaud ( bar, sole,
turbot)</div>
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pour la sauce</div>
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50cl de fumet de poisson</div>
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quelques champignons frais de Paris</div>
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1 échalote</div>
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1 gousse d' ail</div>
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olives taggiasches
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quelques dés de tomates fraîche ou
confite</div>
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thym, basilic ou estragon</div>
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crème liquide, jus de citron</div>
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préchauffer le four à 60°C</div>
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Dans une cocotte beurrer, ajouter l'
échalote émincés, l' ail, les olives, les dès de tomates, les
champignons, puis ajouter le fumet de poisson froid</div>
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déposer le filet de poisson ajouter le
thym frais mettre le couvercle et
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enfourner pendant 1 heure</div>
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a la fin de la cuisson, filtrer le jus
et le faire réduire légèrement</div>
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crémer, quelques gouttes de citron et
de l' estragon haché</div>
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reverser la sauce dans la cocotte,
rajouter les dés de tomate et les olives taggiasches</div>
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servir aussitôt</div>
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<br />la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-74981906497106483222020-02-07T15:21:00.000+01:002020-02-07T15:21:04.372+01:00 Dorade à l'espagnole à la plancha<div class="separator" style="clear: both; text-align: center;">
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Daurade(s) royale entière de 400 g : 1 pièce(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la marinade</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tête(s) d'ail : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Piment d'Espelette : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 6 c. à soupe</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Piment(s) vert(s) : 6 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 2 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Fleur de sel : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Piment d'Espelette : 4 pincée(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la sauce</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 6 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 4 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vinaigre de cidre : 10 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 20 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
</ul>
<div>
<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
<div class="marginL20" style="box-sizing: inherit; font-size: 14px; margin: 0px 0px 0px 20px; padding: 0px;">
<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
<div class="marginT0" style="box-sizing: inherit; font-family: oswald; margin-bottom: 10px; orphans: 3; padding: 0px; widows: 3;">
<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le poisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Gratter et vider le poisson, puis lever l'arête centrale par le dos.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préparer la marinade : éplucher et dégermer les gousses d'ail, les écraser et les mettre dans un petit saladier. Presser un demi-citron, ajouter 4 c. à s. d'huile d'olive, le sel et le piment d'Espelette. Bien mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Verser la marinade sur la chair de la dorade et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la sauce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et dégermer les 6 gousses d'ail.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer 4 cuillères à soupe d'huile d'olive dans une poêle puis faire dorer les tranches d'ail à feu doux en veillant à ce qu'elles ne noircissent pas.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Verser 10 cl de vinaigre de cidre dans une petite casserole et le faire réduire de moitié.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Lorsque l'ail est doré, ajouter le vinaigre de cidre réduit, 20 g de beurre et le jus de 1/2 citron dans la poêle. Faire réduire légèrement en fouettant vivement. Réserver au chaud.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les piments</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver les piments doux et les tailler en 2 dans la longueur. Ôter les pépins à l'aide de la pointe d'un couteau d'office et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer la plancha et la badigeonner d'huile d'olive.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Huiler la dorade côté peau et la poser sur la plancha. La saisir pendant 5 min environ, puis la retourner et poursuivre la cuisson durant environ 5 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Pendant ce temps, huiler l'autre côté de la plancha et déposer les piments doux. Les faire sauter pendant 5 min, puis les débarrasser.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Assaisonner de fleur de sel et de piment d'Espelette<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Présenter la dorade sur un plateau au centre de la table. Verser la sauce dessus et disposer les piments sautés à côté.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgG86zoYMz9V3r14kvypjEbLoARpCic07W30nMSPfazCRH3eFK3ZkPasNAgK1NZuxDtULSfQT8R64VGKkrN6TA-XOkIJAqpG2yacsSwyQMPxx_ZdOqrE9goRWFAGwHXuYyYIx_Cv3EB4/s1600/500Dorade+%25C3%25A0+l%2527espagnole+%25C3%25A0+la+plancha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgG86zoYMz9V3r14kvypjEbLoARpCic07W30nMSPfazCRH3eFK3ZkPasNAgK1NZuxDtULSfQT8R64VGKkrN6TA-XOkIJAqpG2yacsSwyQMPxx_ZdOqrE9goRWFAGwHXuYyYIx_Cv3EB4/s320/500Dorade+%25C3%25A0+l%2527espagnole+%25C3%25A0+la+plancha.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-14543870388249072372020-02-07T15:17:00.001+01:002020-02-07T15:17:27.292+01:00 Salade tiède de radis, lentilles et betteraves au chèvre frais<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZZEjii3c62w3jm7r6VRaCGefxzIdIReZlX0zI5sz-wDNoacCDhqDBjwkWjDtiGR7fyNuyNQm_Gam82inKDG0iODRlmXiUi2kZAPxzUO3QBGDwyllEfMfB_h1RFrIjRJwWyhtu-3hBeI/s1600/497Salade+ti%25C3%25A8de+de+radis%252C+lentilles+et+betteraves+au+ch%25C3%25A8vre+frais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZZEjii3c62w3jm7r6VRaCGefxzIdIReZlX0zI5sz-wDNoacCDhqDBjwkWjDtiGR7fyNuyNQm_Gam82inKDG0iODRlmXiUi2kZAPxzUO3QBGDwyllEfMfB_h1RFrIjRJwWyhtu-3hBeI/s320/497Salade+ti%25C3%25A8de+de+radis%252C+lentilles+et+betteraves+au+ch%25C3%25A8vre+frais.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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<div class="quantite-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; font-size: 14px; font-style: italic; margin: 0px; padding: 0px;">
quantités pour 4 personne(s)</div>
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<div class="list-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; margin: 0px; padding: 5px 0px;">
<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Radis rose(s) : 1 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 1 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Boite de lentille ( 225g) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Carotte(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 2 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Betterave(s) rouge(s) cuite(s) : 3 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 1 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Chèvre(s) frais : 200 g</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la vinaigrette</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 2 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moutarde de Dijon : 10 g</li>
</ul>
<div>
<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
<div class="marginL20" style="box-sizing: inherit; font-size: 14px; margin: 0px 0px 0px 20px; padding: 0px;">
<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les légumes</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver les radis et couper les fanes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et laver la carotte, puis la râper.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Égoutter les betteraves et les tailler en dés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Effeuiller et ciseler le basilic.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer une poêle avec de l'huile d'olive. Tiédir les radis pendant environ 7 min. Saler et poivrer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Égoutter et rincer les lentilles, puis les faire chauffer doucement dans une casserole. Assaisonner.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la vinaigrette et le montage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger la moutarde, le jus de citron, le sel et le poivre. Monter à l'huile d'olive en fouettant.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mettre les légumes dans un saladier. Ajouter les lentilles et radis tièdes, puis verser la vinaigrette et mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dresser la salade en dôme dans des assiettes. Agrémenter de basilic ciselé et d'une cuillerée de chèvre frais.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZZEjii3c62w3jm7r6VRaCGefxzIdIReZlX0zI5sz-wDNoacCDhqDBjwkWjDtiGR7fyNuyNQm_Gam82inKDG0iODRlmXiUi2kZAPxzUO3QBGDwyllEfMfB_h1RFrIjRJwWyhtu-3hBeI/s1600/497Salade+ti%25C3%25A8de+de+radis%252C+lentilles+et+betteraves+au+ch%25C3%25A8vre+frais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZZEjii3c62w3jm7r6VRaCGefxzIdIReZlX0zI5sz-wDNoacCDhqDBjwkWjDtiGR7fyNuyNQm_Gam82inKDG0iODRlmXiUi2kZAPxzUO3QBGDwyllEfMfB_h1RFrIjRJwWyhtu-3hBeI/s320/497Salade+ti%25C3%25A8de+de+radis%252C+lentilles+et+betteraves+au+ch%25C3%25A8vre+frais.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-49046289018089138802019-11-09T09:55:00.003+01:002019-11-09T09:55:45.790+01:00Gyoza à la volaille et à la citronnelle, sauce soja miel et gingembre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ejo8efSrXOLwetunTtwoQUf1c5BHpSdhckrNGqzM7OxqQwwu_vc0pd7-UypwsrPWuoARpROhr-RHpHrPb6yoPko-dKiLreRlEhdlBR9V6nFCzdQe1lL2hgi6jHyKmDMoYH75O7r2r4w/s1600/516Gyoza+%25C3%25A0+la+volaille+et+%25C3%25A0+la+citronnelle%252C+sauce+soja+miel+et+gingembre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ejo8efSrXOLwetunTtwoQUf1c5BHpSdhckrNGqzM7OxqQwwu_vc0pd7-UypwsrPWuoARpROhr-RHpHrPb6yoPko-dKiLreRlEhdlBR9V6nFCzdQe1lL2hgi6jHyKmDMoYH75O7r2r4w/s320/516Gyoza+%25C3%25A0+la+volaille+et+%25C3%25A0+la+citronnelle%252C+sauce+soja+miel+et+gingembre.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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<div class="quantite-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; font-size: 14px; font-style: italic; margin: 0px; padding: 0px;">
quantités pour 10 piece(s)</div>
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</div>
<div class="list-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; margin: 0px; padding: 5px 0px;">
<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">feuille(s) de pâte à gyoza : 10 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s) de poulet (150 g) : 0.5 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Bâton(s) de citronnelle : 6.5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Blanc(s) d'oeuf : 10 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile de sésame : 1 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 2 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Miel : 10 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sauce Soja : 5 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gingembre frais : 3.5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Menthe fraîche : 1.5 branche(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Fécule de maïs : 5 g</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la farce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Émincer la citronnelle en fines lamelles.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Couper les filets de poulet en morceaux, puis les passer au hachoir. Saler et poivrer. Ajouter ensuite la citronnelle et 1 blanc d'oeuf, et mélanger à la main.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Déposer 1 cuillère à soupe de farce au centre des cercles de pâte. A l'aide d'un pinceau, humecter la moitié du cercle avec un peu d'eau, puis rabattre l'autre moitié et pincer les bords afin d'enfermer la farce.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle bien chaude, verser 2 cuillères à soupe d'huile de sésame et déposer les gyoza. Quand le fond est doré, ajouter 1 verre d'eau mélangé avec le fécule de mais. Couvrir et poursuivre la cuisson jusqu'à complète évaporation de l'eau(environ 8 min).<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la sauce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver, équeuter et ciseler finement les feuilles de menthe.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et râper le gingembre.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une casserole, mettre le miel à caraméliser. Ajouter ensuite la sauce soja et le gingembre, puis laisser réduire d'un tiers à feu doux. Laisser refroidir puis ajouter la menthe.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Retourner une assiette sur la poêle, retourner d'un seul geste avant de présenter le coté doré des gyoza vers le haut, servir avec de petits pots de sauce individuels.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-35208438152997995562019-11-07T18:06:00.003+01:002019-11-07T18:06:55.301+01:00Gnocchetti aux calamars et tomates cerises<div class="separator" style="clear: both; text-align: center;">
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Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gnocchetti Sardi : 500 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) cerise(s) : 200 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Blanc(s) de calamars : 800 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 10 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 6 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 6 tour(s)</li>
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Pour le dressage</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Copeau(x) de Parmigiano Reggiano : 24 pièce(s)</li>
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PRÉPARATION</h4>
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Laver, effeuiller et ciseler le basilic.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans un grand volume d'eau bouillante salée, cuire les gnocchetti pendant 2 min de moins que la durée indiquée. Les égoutter puis les arroser d'un filet d'huile d'olive.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Couper les tomates cerises en 2 et les blancs de calamars en lanières.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle chaude avec un filet d'huile d'olive, saisir vivement les blancs de calamars et les tomates cerises. Ajouter ensuite les pâtes et le basilic. Rectifier l'assaisonnement et bien mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir chaud avec des pousses de basilic et quelques copeaux de parmesan</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-28047551062731057882019-11-07T17:57:00.002+01:002019-11-07T17:57:25.846+01:00Pad Thai, vermicelles de riz sautés aux gambas et cacahuètes<div class="separator" style="clear: both; text-align: center;">
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Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vermicelle(s) de riz épais : 400 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oeuf(s) : 6 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gambas surgelée(s) : 18 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Cacahuète(s) concassée(s) : 80 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) vert(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sauce Nuoc mam : 6 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sucre en poudre : 20 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile de tournesol : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pousse(s) de soja : 400 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Ciboulette thaï : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 10 g</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">La préparation de la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire bouillir de l'eau dans une casserole avec 7 g de gros sel par litre d'eau.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Plonger les vermicelles et laissez cuire 1 minute. Les égoutter dans une passoire puis les refroidir.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ciseler la ciboulette thaï en bâtonnet de 1 cm.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Torréfier les cacahuètes dans une poêle sans matière grasse.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Décortiquer les gambas en gardant le dernier anneau et la queue, extraire le boyau à l'aide de la pointe d'un couteau.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger tous les ingrédients avec le jus du citron sauf l'huile, l'oeuf et les gambas. Réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">La cuisson au wok</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans un wok, chauffer l'huile puis colorer vivement les gambas avec une pincée de sel fin.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Débarrasser les gambas puis casser les oeufs dans le wok. Dès que les oeufs commencent à être cuits ( texture comme une omelette), ajouter le mélange des autres ingrédients puis mélanger pendant quelques minutes avec un feu très fort pour tout réchauffer. Finir avec les gambas.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir aussitôt.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com1tag:blogger.com,1999:blog-596717903930795240.post-38299481386353590242019-11-07T17:54:00.002+01:002019-11-07T17:54:12.800+01:00Pavés de lieu jaune snackés au miel et au sésame<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIurmNMrPGICGnpcPsCPvK2K2FxflIGDT77nXCpkvAiMrvyPGZobCauNdVGgVPjy0xmF7GXi-wbm1I6hP5HW_-XqImmGX89jPcX6OuOuWlUfI5191qoM2JZBc2-I9h5n_-aK4s21pTqQ/s1600/496Pav%25C3%25A9s+de+lieu+jaune+snack%25C3%25A9s+au+miel+et+au+s%25C3%25A9same.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIurmNMrPGICGnpcPsCPvK2K2FxflIGDT77nXCpkvAiMrvyPGZobCauNdVGgVPjy0xmF7GXi-wbm1I6hP5HW_-XqImmGX89jPcX6OuOuWlUfI5191qoM2JZBc2-I9h5n_-aK4s21pTqQ/s320/496Pav%25C3%25A9s+de+lieu+jaune+snack%25C3%25A9s+au+miel+et+au+s%25C3%25A9same.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pavé(s) de lieu jaune de 140 g : 4 pièce(s)</li>
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Pour l'étape 1</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Miel : 3 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Graines de sésame blanches : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 5 cl</li>
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Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Champignon(s) de Paris : 500 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Echalote(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Persil plat : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Jeune(s) pousse(s) de salade : 150 g</li>
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Pour la sauce</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vinaigre de riz : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 9 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 3 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Piment d'Espelette : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Baie(s) rose(s) : 10 g</li>
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PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la salade</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher l'échalote et la ciseler finement. Retirer les pieds des champignons de Paris, les éplucher et les tailler en quartiers. Ciseler le persil.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger tous les éléments de la vinaigrette (en garder un peu pour les pousses de salade). Assaisonner les champignons de Paris, ajouter le persil et l'échalote, puis réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Retirer les arêtes des poissons. Assaisonner les pavés de sel fin.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle, verser un filet d'huile d'olive puis déposer les pavés de poisson. Cuire à feu vif pendant environ 3 min par face. Ajouter le miel et le caraméliser, puis mettre le sésame (ajouter un peu d'eau si besoin). Arroser les pavés de ce jus à l'aide d'une cuillère.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Réserver dans la poêle.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Assaisonner les pousses de salade du reste de vinaigrette.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Déposer un lit de champignons crus à la vinaigrette dans le fond de l'assiette. Poser le pavé de lieu jaune dessus et ajouter les jeunes pousses. Décorer de quelques pointes de sauce au miel et de graines de sésame.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-81222340583846912952019-11-07T17:51:00.005+01:002019-11-07T17:51:37.124+01:00Merlan en croûte de pain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzj28iMugArUaT-e1SOTthj2MC1FCl9nH7zYcqaRewr2xsKfngi97gb3jCb_Ug2PGi1Zex0FPhF89mvzrWT9shARu0SR-rv3T74t0m5CH9GQxSmZA25MoyUx47I21qLs-CMfEjxmCLNE/s1600/488Merlan+en+cro%25C3%25BBte+de+pain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzj28iMugArUaT-e1SOTthj2MC1FCl9nH7zYcqaRewr2xsKfngi97gb3jCb_Ug2PGi1Zex0FPhF89mvzrWT9shARu0SR-rv3T74t0m5CH9GQxSmZA25MoyUx47I21qLs-CMfEjxmCLNE/s320/488Merlan+en+cro%25C3%25BBte+de+pain.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s) de merlan : 4 pièce(s)</li>
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Pour l'étape 1</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pain de mie : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Amande(s) effilée(s) : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Jaune(s) d'oeuf(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 2 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
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Pour la sauce</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Câpres : 15 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Persil plat : 0.5 botte(s)</li>
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Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pied(s) de blette : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
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PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la sauce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire fondre le beurre à feu doux dans une petite casserole jusqu'à ce qu'il prenne une belle couleur noisette, puis le filtrer et le réserver au chaud.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Peler le citron à vif et prélever les suprêmes, puis les tailler en petits cubes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver et effeuiller le persil, puis le ciseler finement. Égoutter les câpres.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Disposer tous ces ingrédients dans le beurre noisette et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Détacher les feuilles des côtes de blettes à l'aide d'un couteau d'office et les laver. Les rouler ensuite serrées et les ciseler finement. Porter de l'eau à ébullition dans une casserole et la saler au gros sel. Blanchir ensuite les verts de blettes pendant 1 min, puis les égoutter et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le poisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Parer les filets de merlan et ôter les arêtes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />A l'aide d'un long couteau souple et tranchant, retirer la croûte du pain de mie sur un côté dans la longueur. Couper ensuite 4 longues tranches de mie aussi finement que possible. Badigeonner de jaune d'oeuf une face des tranches de pain de mie puis coller dessus les amandes effilées.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Assaisonner les filets de merlan de sel et de poivre.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer l'huile d'olive dans une grande poêle antiadhésive, puis déposer les tranches de pain côté amande et placer un filet de merlan sur chacune, peau vers soi. Compter 3 min de cuisson pour que le pain dore sans brûler. Retourner alors l'ensemble délicatement et poursuivre la cuisson pendant environ 3 min. Débarrasser.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans la même poêle, faire chauffer un peu d'huile d'olive et faire sauter les verts de blettes. Poivrer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une assiette, former un lit de blettes puis dresser le filet de merlan et le pain croustillant par-dessus. Finir par quelques gouttes de sauce beurre noisette et décorer de dés de suprêmes et de câpres.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-48368367090783950852019-11-07T17:44:00.001+01:002019-11-07T17:44:03.806+01:00Arancini à la mozzarella et aux tomates séchées<div class="separator" style="clear: both; text-align: center;">
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Riz arborio : 350 g</li>
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Pour l'étape 1</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) séchée(s) : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Mozzarella di Bufala : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Origan déshydraté : 10 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oeuf(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Farine de blé : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Chapelure de pain : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile de friture : 1.5 l</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 10 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 2 tour(s)</li>
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Pour la sauce</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomates concassées (en conserve) : 500 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Echalote(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 2 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Basilic : 1 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Roquette : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;"><br /></li>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le riz</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Plonger le riz arborio dans une casserole d'eau bouillante salée et le cuire pendant 12 min, puis l'égoutter et le laisser refroidir.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler en petits dés les tomates séchées. Ajouter au riz froid les tomates et l'origan et mélanger (la préparation doit être collante). Rectifier l'assaisonnement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Envelopper une bille de mozzarella de riz collant afin de former une boule de la taille d'un petit abricot.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Battre l'oeuf dans un bol. Disposer la farine et la chapelure dans 2 autres bols.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Passer la boule dans la farine, puis dans l'oeuf et enfin dans la chapelure.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Réserver au réfrigérateur pendant environ 5 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la sauce</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher l'échalote et l'ail, puis les faire suer dans de l'huile d'olive.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver et ciseler le basilic.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ajouter les tomates concassés et la moitié du basilic, saler et poivrer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire réduire à feu vif pendant 10 min, puis baisser le feu et ajouter le reste de basilic.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mixer et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer l'huile de friture à 180 °C.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laisser les boules de riz dorer dans la friteuse pendant 5 min environ, puis les débarrasser sur un papier absorbant.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir les arancini chauds avec la sauce tomate et quelques feuilles de roquette.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPetGUuT8eGOCRNu3lBqWC9MQ_1NfHdbvVclFjqtLkOF29KkqQuQUDKvg-tVHR7XOL7FreG_VLC4_IXE_2JxbPFT05AkhM-bgcrfFICNBnPo69w8rmkZr5yTQe97yyKI3ygoDQW4SYqME/s1600/Arancini+au+fromage+a+tartiflette+et+aux+tomates+s%25C3%25A9ch%25C3%25A9es.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1066" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPetGUuT8eGOCRNu3lBqWC9MQ_1NfHdbvVclFjqtLkOF29KkqQuQUDKvg-tVHR7XOL7FreG_VLC4_IXE_2JxbPFT05AkhM-bgcrfFICNBnPo69w8rmkZr5yTQe97yyKI3ygoDQW4SYqME/s320/Arancini+au+fromage+a+tartiflette+et+aux+tomates+s%25C3%25A9ch%25C3%25A9es.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-70490729622464871202019-11-07T17:41:00.003+01:002019-11-07T17:41:50.314+01:00Pavé de skrei cuisiné au beurre d'agrumes, purée de carottes au citron<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IvMkzHeylyNEqbmvQdcPEEMMYIkMDZpt6igkirAHBFsnN2mllprsV63ojbe3g5rDBKrvjOUmR-GCmUwY5npmhr27F2tpJaT_amxiW5JOtjcqIB8Y9maGszHaNwY3XYQ4SmineWhv_jg/s1600/483Pav%25C3%25A9+de+skrei+cuisin%25C3%25A9+au+beurre+d%2527agrumes%252C+pur%25C3%25A9e+de+carottes+au+citron+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IvMkzHeylyNEqbmvQdcPEEMMYIkMDZpt6igkirAHBFsnN2mllprsV63ojbe3g5rDBKrvjOUmR-GCmUwY5npmhr27F2tpJaT_amxiW5JOtjcqIB8Y9maGszHaNwY3XYQ4SmineWhv_jg/s320/483Pav%25C3%25A9+de+skrei+cuisin%25C3%25A9+au+beurre+d%2527agrumes%252C+pur%25C3%25A9e+de+carottes+au+citron+%25281%2529.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<div class="list-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; margin: 0px; padding: 5px 0px;">
<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pavé(s) de skrei de Norvège ( 140g) : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Orange(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) non traités : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Fleur de sel : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 40 g</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour la garniture</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Carotte(s) : 600 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Echalote(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 30 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 20 g</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour les tuiles</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Farine de blé : 20 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vinaigre de vin blanc : 5 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 2 tour(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour le reste de la recette</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Cerfeuil : 0 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;"><br /></li>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher les légumes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Tailler des lamelles dans la moitié des carottes à l'aide d'une mandoline ou d'un couteau épluche-légumes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Émincer les échalotes.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans un grand bol, mettre les lamelles de carottes et les laisser dégorger avec 2 grosses cuillères à soupe de sel (elles vont s'assouplir) durant au moins 10 min. Les rincer ensuite à l'eau froide et les réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Couper le reste de carottes en rondelles.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une casserole, mettre le beurre à fondre, puis ajouter les échalotes, les carottes en rondelles et 1/2 verre d'eau. Saler, puis cuire rapidement pendant 6 à 8 min.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Vérifier la cuisson des carottes et les mixer finement à l'aide d'un blender.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le skrei</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Zester l'orange et le citron, puis les mélanger au beurre à température ambiante.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Assaisonner les pavés de skrei d'une pincée de fleur de sel.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle chaude, mettre le beurre à fondre et le cuire "noisette". Déposer ensuite les pavés de skrei côté peau et les arroser de beurre pendant 3 min. Les retourner et ajouter le beurre aux agrumes, puis les cuire pendant 1 min. Éteindre ensuite le feu et laisser la cuisson se poursuivre grâce à la chaleur accumulée.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les tuiles</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 180 °C.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mélanger tous les ingrédients, puis les répartir en fine couche sur un tapis de cuisson et enfourner.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Lorsque la tuile est légèrement colorée, stopper la cuisson et laisser refroidir à plat sur le tapis de cuisson.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une assiette, former des tubes de carotte de différentes tailles en roulant les lamelles sur elles-mêmes. Les remplir ensuite de purée de carottes et les décorer de pluches de cerfeuil.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Poser un pavé de skrei devant, puis arroser du reste de beurre de cuisson et décorer de tuiles au vinaigre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgJ-0BzEOMh98PFIzEopTFzWcVtPO6Zk1zfAoyc0oMDFOzz1jDO9lbKHvAMlVDXHMTVeh5OTHeVQIof1bsiTk4hABGsLdzRA7SRwH8IEvCIn1KoqXuJrvxqH_vxWtibwDpN-d9WtxtRs/s1600/483Pav%25C3%25A9+de+skrei+cuisin%25C3%25A9+au+beurre+d%2527agrumes%252C+pur%25C3%25A9e+de+carottes+au+citron+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgJ-0BzEOMh98PFIzEopTFzWcVtPO6Zk1zfAoyc0oMDFOzz1jDO9lbKHvAMlVDXHMTVeh5OTHeVQIof1bsiTk4hABGsLdzRA7SRwH8IEvCIn1KoqXuJrvxqH_vxWtibwDpN-d9WtxtRs/s320/483Pav%25C3%25A9+de+skrei+cuisin%25C3%25A9+au+beurre+d%2527agrumes%252C+pur%25C3%25A9e+de+carottes+au+citron+%25281%2529.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-21611730327947249142019-11-07T17:39:00.001+01:002019-11-07T17:39:10.187+01:00Crumble de saumon à l’aneth et aux petits pains suédois<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtiGxMHPMo1X4oUS19U5PQr3IXLbwPh8q249YDEAuh1Wvzd9AnZppAnq1tfbg1PB0MJ5iiDQ4OXNQh_1_4avKefB5QW3eLjb6MWbLmZSURqq4qv2EirYRG0QCcgSvcuUY1oSyMUieA5E/s1600/480Crumble+de+saumon+%25C3%25A0+l%25E2%2580%2599aneth+et+aux+petits+pains+su%25C3%25A9dois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtiGxMHPMo1X4oUS19U5PQr3IXLbwPh8q249YDEAuh1Wvzd9AnZppAnq1tfbg1PB0MJ5iiDQ4OXNQh_1_4avKefB5QW3eLjb6MWbLmZSURqq4qv2EirYRG0QCcgSvcuUY1oSyMUieA5E/s320/480Crumble+de+saumon+%25C3%25A0+l%25E2%2580%2599aneth+et+aux+petits+pains+su%25C3%25A9dois.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s)de saumon : 400 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Krisprolls brioché : 8 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 53.5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Aneth : 2 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Jus de citron : 2.5 c. à café</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le saumon</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire bouillir de l'eau dans une casserole, puis plonger le saumon dedans. Le laisser cuire à frémissements pendant 5 min, puis l'égoutter. L'effeuiller ensuite dans des ramequins et l'arroser de jus de citron, puis réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le crumble</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver l'aneth et le sécher, puis le mixer avec les petits pains suédois de façon à obtenir des miettes grossières.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Couper le beurre en dés, puis le mélanger avec le pain et l'aneth et une pincée de sel. Sabler du bout des doigts puis étaler la préparation obtenue sur une plaque de cuisson recouverte de papier sulfurisé.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Enfourner pendant 5 min en position gril.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Repasser au four pendant 2 min à 180 °C en chaleur tournante avant de servir.</div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-60589817956627608762019-09-12T17:57:00.002+02:002019-09-12T17:57:17.047+02:00Céléri branche fondant comme un risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxb58WHL8cGCIDbDJOxboGVmim2qxU4lTaKSFFJJN0JmeqTtyLNT6YWl8w-4Fr5KHvWFpQfIyFJoxYiorJ2Cz8ssl_8ydoPzE7pBMh5PEbfFcPkBrOZa1r5MwjspjeuGo2um04VcSrQg/s1600/476C%25C3%25A9l%25C3%25A9ri+branche+fondant+comme+un+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1066" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxb58WHL8cGCIDbDJOxboGVmim2qxU4lTaKSFFJJN0JmeqTtyLNT6YWl8w-4Fr5KHvWFpQfIyFJoxYiorJ2Cz8ssl_8ydoPzE7pBMh5PEbfFcPkBrOZa1r5MwjspjeuGo2um04VcSrQg/s320/476C%25C3%25A9l%25C3%25A9ri+branche+fondant+comme+un+risotto.jpg" width="320" /></a></div>
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Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Céleri(s) branche : 8 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Parmesan Parmigiano Reggiano : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Crème liquide entière : 50 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 4 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 4 tour(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour le dressage</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Parmigiano Reggiano râpé : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Ciboulette : 0.5 botte(s)</li>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le céleri</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver le céleri et l'éplucher à l'aide d'un économe, puis tailler les branches en petits dés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la crème</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire fondre le parmesan râpé avec la crème dans un sautoir. Saler et poivrer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ajouter les dés de céleri et laisser mijoter pendant environ 12 min (le céleri doit être fondant).<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les tuiles de parmesan</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 200 °C.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Former des petits tas homogènes de parmesan sur une plaque à pâtisserie recouverte d'une feuille de papier sulfurisé.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Enfourner pendant environ 6 min, jusqu'à ce que les tuiles soient dorées.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dresser un peu de "risotto" de céleri au centre d'une assiette creuse. Décorer d'une tuile de parmesan et des brins de ciboulette.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir chaud.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOipZSUKuHNehmSBTLoae2J_bRvSsInvWafEA0ER7blPl1yg1riGkhTJXjumCK7SZgczEfNLPhPhtkhBxvvNZwFbWC84bBs_rtQZarJWXYJ5XKM1EfOaFLutyFM1USKGV5vgecxMOEyo/s1600/476C%25C3%25A9l%25C3%25A9ri+branche+fondant+comme+un+risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1066" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOipZSUKuHNehmSBTLoae2J_bRvSsInvWafEA0ER7blPl1yg1riGkhTJXjumCK7SZgczEfNLPhPhtkhBxvvNZwFbWC84bBs_rtQZarJWXYJ5XKM1EfOaFLutyFM1USKGV5vgecxMOEyo/s320/476C%25C3%25A9l%25C3%25A9ri+branche+fondant+comme+un+risotto.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-86048750958434833352019-09-12T17:53:00.000+02:002019-09-12T17:53:02.165+02:00Salsifis au beurre noisette et oeuf mollet frit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45Z7zUbzp7F19j3e_FkUNfM7sQVKyl0hvjyJo9z9IdIlFjcDIJBFCA9u8pCe39yym7bbaFUbo3Bhyphenhyphen0vwIu3K42KmFmz5jwGXonQWU-XCCo1ylTdPjy96jfNPQX09IAwbm79Ytvctf6jA/s1600/475Salsifis+au+beurre+noisette+et+oeuf+mollet+frit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45Z7zUbzp7F19j3e_FkUNfM7sQVKyl0hvjyJo9z9IdIlFjcDIJBFCA9u8pCe39yym7bbaFUbo3Bhyphenhyphen0vwIu3K42KmFmz5jwGXonQWU-XCCo1ylTdPjy96jfNPQX09IAwbm79Ytvctf6jA/s320/475Salsifis+au+beurre+noisette+et+oeuf+mollet+frit.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 4 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oeuf(s) : 4 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Salsifis frais : 400 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Farine de blé : 30 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 6 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 6 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 2 l</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 60 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oeuf(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Farine de blé : 100 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Chapelure panko : 60 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poudre de noisette : 30 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile de noisette : 1 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Vinaigre balsamique blanc : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pousse(s) d'épinard : 50 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pousse(s) d'alfalfa : 20 g</li>
</ul>
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PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Les salsifis</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher les salsifis et les tailler tous à la même longueur, puis les conserver dans de l'eau fraîche.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Réaliser un blanc : mélanger la farine avec un peu d'eau froide, puis mettre 1 litre d'eau à bouillir avec le jus de citron.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Cuire les salsifis à petits frémissements dans le blanc pendant 20 min environ, puis les débarrasser. Faire chauffer 20 g de beurre dans une poêle jusqu'à coloration noisette. Déposer alors les salsifis et les rouler dans le beurre afin de les en enrober. Saler et poivrer, puis réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Les oeufs</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Porter de l'eau à ébullition dans une casserole. Déposer ensuite les oeufs délicatement et les cuire pendant 5 min, puis les débarrasser dans de l'eau glacée pour stopper la cuisson.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Une fois les oeufs complètement refroidis, les écaler délicatement puis les réserver sur un linge.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">La panure à l'anglaise</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préparer 3 plats distincts avec la farine, l'oeuf battu et le mélange chapelure-poudre de noisette.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Rouler doucement les oeufs dans la farine, puis dans l'oeuf et enfin dans la chapelure. Réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer le reste de beurre dans une poêle et lorsqu'il est mousseux, déposer l'oeuf et l'arroser régulièrement de beurre à l'aide d'une cuillère (il doit être doré de façon homogène). Le réserver ensuite sur un papier absorbant.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Disposer les salsifis en long dans une assiette, puis former un nid de pousses d'épinards assaisonnées de vinaigrette. Déposer enfin l'oeuf mollet dessus et le parsemer de quelques pousses d'alfalfa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh977g-n93rI5si3tnXKrLc4TO0ri_6WLGCJE-yak0Nu9r7s3LoWbNUUbpqK3BJqRlrZvGJrrbJHQwmcBx9AjmZ9XmSxHTXJep8Gzj7YoNtrL6O2VfyCsta_xe7JDA5v7_wWvUePN9JPdA/s1600/475Salsifis+au+beurre+noisette+et+oeuf+mollet+frit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh977g-n93rI5si3tnXKrLc4TO0ri_6WLGCJE-yak0Nu9r7s3LoWbNUUbpqK3BJqRlrZvGJrrbJHQwmcBx9AjmZ9XmSxHTXJep8Gzj7YoNtrL6O2VfyCsta_xe7JDA5v7_wWvUePN9JPdA/s320/475Salsifis+au+beurre+noisette+et+oeuf+mollet+frit.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-41347889804730289222019-09-12T17:50:00.002+02:002019-09-12T17:50:30.839+02:00Poêlée de choux de Bruxelles au maquereau fumé et à la sauge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDNFBfQ-TcTbHveEGU0mFUQhicyY6RGjmHvzQdsZzvgU5LJyGBIYK1SRnxLcMzUIHSn97Ov0KgbLNBjZcjQdxYDqiNfAjDEZNLqYEC2BJPfN_Udpg3Qhk7ZfqgG5oTABYoW50dHRXXcA/s1600/477R%25C3%25A2p%25C3%25A9+de+choux+de+Bruxelles+%25C3%25A0+la+poitrine+fum%25C3%25A9e+et+%25C3%25A0+la+sauge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDNFBfQ-TcTbHveEGU0mFUQhicyY6RGjmHvzQdsZzvgU5LJyGBIYK1SRnxLcMzUIHSn97Ov0KgbLNBjZcjQdxYDqiNfAjDEZNLqYEC2BJPfN_Udpg3Qhk7ZfqgG5oTABYoW50dHRXXcA/s320/477R%25C3%25A2p%25C3%25A9+de+choux+de+Bruxelles+%25C3%25A0+la+poitrine+fum%25C3%25A9e+et+%25C3%25A0+la+sauge.jpg" width="320" /></a></div>
<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Chou(x) de Bruxelles : 750 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Beurre doux : 22.5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 3 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Filet(s) de maquereaux fumé(s) : 3 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sauge : 6 f</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 3 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 6 pincée(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 6 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sauce anglaise : 3 cl</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les choux de Bruxelles</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 180°<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Rincer les choux de Bruxelles, détacher les grandes feuilles d'extérieur et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Râper à l'aide du robot et ensuite les couvrir ensuite d'eau froide et réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Étaler les grandes feuilles sur une plaque recouverte d'une feuille de papier cuisson. Arroser d'huile d'olive et enfourner pendant 12 minutes. Débarrasser la plaque sur une grille pour refroidir.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer l'huile d'olive et le beurre dans une poêle. Ajouter les feuilles de sauge et une pincée de sel. Faire cuire les feuilles de sauge 1 minute pour parfumer la matière grasse.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Égoutter les choux de Bruxelles et les ajouter dans la poêle. Augmenter la température, mélanger et couvrir. Laisser cuire pendant environ 10 min en ajoutant un peu d'eau si nécessaire.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Ajouter la sauce anglaise puis les gousses d'ail pelées, dégermées et hachées, poivrer et mélanger rapidement.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Pendant la cuisson, émietter les filets de maquereaux, les ajouter aux choux de Bruxelles en fin de cuisson pour les réchauffer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dresser dans une grande assiette de service avec quelques feuilles de sauge fraîche et des chips de choux de Bruxelles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-wjNy9fp5abxfKZl8KnBdgFTtGFV2PaY9z2uS2UByF7tVW7bhQPUW8JKVPrhHNrFUrgzKulx003qtmmbNtxy5EsKZqJIq6qTAfyF_kdFkuQyO8rf2HGxWpIDtGQ1IlODh5EIWRwHgmM/s1600/477R%25C3%25A2p%25C3%25A9+de+choux+de+Bruxelles+%25C3%25A0+la+poitrine+fum%25C3%25A9e+et+%25C3%25A0+la+sauge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-wjNy9fp5abxfKZl8KnBdgFTtGFV2PaY9z2uS2UByF7tVW7bhQPUW8JKVPrhHNrFUrgzKulx003qtmmbNtxy5EsKZqJIq6qTAfyF_kdFkuQyO8rf2HGxWpIDtGQ1IlODh5EIWRwHgmM/s320/477R%25C3%25A2p%25C3%25A9+de+choux+de+Bruxelles+%25C3%25A0+la+poitrine+fum%25C3%25A9e+et+%25C3%25A0+la+sauge.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-38100770044038006752019-09-12T17:48:00.001+02:002019-09-12T17:48:10.462+02:00Dips d'épinards gratinés à la mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPWa3hl3K0b7RvzINoKLwohK2sshcdxXAFolhdWxy2Y-KAZbRc7s3Kk-5H2ggsuVffVbKu-e9y_NDvL9UgsrklE5VWKqFp3SVEtVBhCwSgpSvTWOrzVx1alUMR_xDJCJI8UaCXQBfNP4/s1600/479dips+d+epinard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPWa3hl3K0b7RvzINoKLwohK2sshcdxXAFolhdWxy2Y-KAZbRc7s3Kk-5H2ggsuVffVbKu-e9y_NDvL9UgsrklE5VWKqFp3SVEtVBhCwSgpSvTWOrzVx1alUMR_xDJCJI8UaCXQBfNP4/s320/479dips+d+epinard.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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</div>
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<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;"><div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour l'étape 1</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Pousse(s) d'épinard : 2 kg</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Oignon(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 1 c. à soupe</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Lait 1/2 écrémé : 10 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Philadelphia : 90 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sauce anglaise : 4 goutte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tabasco rouge : 4 goutte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Mozzarella : 200 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Moulin à poivre : 6 tour(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 6 pincée(s)</li>
<div class="bold c_785d47 fs_13 background_edebdf paddingL15 paddingT2 paddingB2" style="background-color: #edebdf; box-sizing: inherit; color: #785d47; font-size: 13px; font-weight: bold; margin: 15px 0px 5px; padding: 2px 0px 2px 15px;">
Pour le dressage</div>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Baguette : 0.5 pièce(s)</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<div class="descriptif_r fs_14" style="box-sizing: inherit; margin: 0px; padding: 0px;">
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les légumes</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Préchauffer le four à 200 °C.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et ciseler l'oignon et l'ail.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire chauffer l'huile d'olive dans une grande casserole, puis faire suer l'oignon et l'ail et les colorer légèrement (environ 6 min).<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Laver les pousses d'épinards et les égoutter, puis les rajouter dans la casserole en 2 fois. Les égoutter et les presser pour enlever l'excédent de liquide, puis les réserver.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans la même casserole, verser le lait et le faire chauffer. Ajouter le fromage frais et fouetter pendant environ 3 min. Rajouter ensuite les épinards, la sauce anglaise, le Tabasco et la moitié de la mozzarella taillée en cubes. Saler et poivrer.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">La cuisson</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Huiler un plat à gratin, puis verser le mélange dedans et le parsemer du reste de mozzarella.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Enfourner pendant 20 à 25 min, jusqu'à ce que les fromages aient fondu et soient bien dorés.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Servir chaud avec de fines tranches de baguette grillées, des crackers ou des chips de légumes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhf13iUvqBiHE1RRSKsmSvRiITpkDkO64UX1Qh8SdsVbV0tpgH-pveOxVjYQTFb4pDiR6FCTmHju4j7xXVG4wAfdPAVoXU95nrlA-YE-yLhLFaaCxPCo35mcmPaRFWlnTiDN0auYAHimg/s1600/479Dips+d%2527%25C3%25A9pinards+gratin%25C3%25A9s+%25C3%25A0+la+mozzarella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhf13iUvqBiHE1RRSKsmSvRiITpkDkO64UX1Qh8SdsVbV0tpgH-pveOxVjYQTFb4pDiR6FCTmHju4j7xXVG4wAfdPAVoXU95nrlA-YE-yLhLFaaCxPCo35mcmPaRFWlnTiDN0auYAHimg/s320/479Dips+d%2527%25C3%25A9pinards+gratin%25C3%25A9s+%25C3%25A0+la+mozzarella.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0tag:blogger.com,1999:blog-596717903930795240.post-70413443187057117352019-09-12T17:45:00.001+02:002019-09-12T17:45:14.122+02:00Crevettes à la chermoula<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVexZTHqTk3sBLkza-8XilApLkSOUMf658mGe6Uq0Iq9Xea30f-4S22HsYviSYsAnSruTBYeQwFiUDnrQzUl_gOXYPOnFv2p5sLCIH_DvcB-6_iJcVnSRQOe6GuvyE0NK_PqyyPVIcJs/s1600/474Crevettes+%25C3%25A0+la+chermoula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVexZTHqTk3sBLkza-8XilApLkSOUMf658mGe6Uq0Iq9Xea30f-4S22HsYviSYsAnSruTBYeQwFiUDnrQzUl_gOXYPOnFv2p5sLCIH_DvcB-6_iJcVnSRQOe6GuvyE0NK_PqyyPVIcJs/s320/474Crevettes+%25C3%25A0+la+chermoula.jpg" width="320" /></a></div>
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<h4 class="title-ingredients" style="background-color: white; box-sizing: inherit; color: #8a6359; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 0px;">
Les ingrédients</h4>
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quantités pour 6 personne(s)</div>
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</div>
<div class="list-ingredients" style="background-color: white; box-sizing: inherit; color: #4d3834; font-family: arial, helvetica; margin: 0px; padding: 5px 0px;">
<ul class="paddingL0 fs_12 " style="box-sizing: inherit; font-size: 12px; margin: 0px 0px 10px 25px; padding: 0px;">
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gambas surgelée(s) : 30 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Semoule de blé moyenne : 300 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Eau : 55 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Huile d'olive : 20 cl</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gros sel : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Tomate(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Poivron(s) rouge(s) : 1 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sucre en poudre : 5 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Piment d'Espelette : 3 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Gousse(s) d'ail : 3 gousse(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Persil plat : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Coriandre fraîche : 0.5 botte(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Cumin en poudre : 3 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Coriandre en poudre : 3 g</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Citron(s) jaune(s) : 2 pièce(s)</li>
<li style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">Sel fin : 2 pincée(s)</li>
</ul>
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<h4 class="title-description paddingL20 uppercase" style="background: rgb(227, 227, 227); box-sizing: inherit; font-family: Oswald; font-size: 18.2px; font-weight: 400; line-height: 1.1; margin: 10px 0px; padding: 10px 0px 10px 20px; text-transform: uppercase !important;">
PRÉPARATION</h4>
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<span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour les gambas</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Zester et presser le jus des citrons. Décortiquer les gambas en prenant soin de garder la queue, puis inciser le dos à l'aide d'un couteau pour enlever le boyau.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Mettre les gambas, les zestes, le cumin et l'huile d'olive dans un bol, assaisonner de sel fin et de piment puis bien mélanger, et laisser mariner 10 min. Piquer ensuite les gambas 5 par 5 sur des piques à brochette, et réserver au frais.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et hacher finement les gousses d'ail. Effeuiller et hacher le persil et la coriandre fraîche. Dans un bol, mélanger les épices restantes, l'ail et le jus de citron, puis monter à l'huile d'olive. Ajouter les herbes et bien mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour la garniture</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Éplucher et épépiner le poivron et les tomates, les couper en petits dés et les mettre dans un bol. Les assaisonner de sucre, de sel et d'huile d'olive.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Faire bouillir l'eau avec le gros sel, la verser sur la semoule puis recouvrir d'un film. Lorsque l'eau est entièrement absorbée, égrainer la semoule avec une fourchette puis ajouter le mélange tomates/poivron. Bien mélanger.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><span class="italic" style="box-sizing: inherit; font-style: italic; font-weight: 700; margin: 0px; padding: 0px;">Pour le dressage</span><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans une poêle chaude antiadhésive, mettre 2 cuillères à soupe d'huile d'olive et colorer les brochettes 1 minute 30 de chaque côté. Réserver. Faire revenir rapidement la sauce chermoula dans la poêle pour que la chaleur développe les arômes des épices.<br style="box-sizing: inherit; margin: 0px; padding: 0px;" /><br style="box-sizing: inherit; margin: 0px; padding: 0px;" />Dans des assiettes plates, mouler la semoule dans des cercles en inox, poser dessus la brochette et arroser de sauce Chermoula.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBV5Bin9u0k7B3hDjBGj-JoQqFEf_AU29mnt7KER3p4e9Imdc3M9YL1R55gCt9-CRKKQIFHdJW4mIkG9KAMUYZ6keWGYNrgewUBVzouYL1P5tE8ThIoF29clMIKd6hNbjUzHkhE7A0NA/s1600/474Crevettes+%25C3%25A0+la+chermoula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBV5Bin9u0k7B3hDjBGj-JoQqFEf_AU29mnt7KER3p4e9Imdc3M9YL1R55gCt9-CRKKQIFHdJW4mIkG9KAMUYZ6keWGYNrgewUBVzouYL1P5tE8ThIoF29clMIKd6hNbjUzHkhE7A0NA/s320/474Crevettes+%25C3%25A0+la+chermoula.jpg" width="320" /></a></div>
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la cuisine j adorehttp://www.blogger.com/profile/17285328564214009188noreply@blogger.com0