tag:blogger.com,1999:blog-44278707722444749562024-03-05T13:02:06.939+01:00Ma cuisinez Moi.bonne visite au travers de mes recettesMarjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-4427870772244474956.post-29556953474824798562016-11-27T22:30:00.000+01:002016-11-27T22:36:09.658+01:00filet de grisé en sauce curry<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">Bonjour aujourd'hui une petite recette très simple en fait la recette tourne autour de la sauce essentiellement.</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">donc pour la sauce il vous faut:</span><br />
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<span style="color: #f1c232; font-family: inherit; font-size: x-large;">3 échalotes</span></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">un bout de beurre</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">25 cl de vin blanc sec</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">500 ml d'eau</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">1 bouillon cube légumes</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">2 petits sucre</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">60g de fécule de mais</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">du curry</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">2 cs de crème fraiche</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">un peu d'estragon déshydraté </span><br />
<span style="color: #6fa8dc;"><span style="color: #f1c232; font-family: inherit; font-size: x-large;"><br /></span>
<span style="color: #f1c232; font-family: inherit; font-size: x-large;">faire revenir les échalotes coupes en petits morceaux dans une casserole avec le beurre.</span></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">puis avant qu'elle ne colorent trop, ajouter le vin blanc sec et laisser complètement réduire le vin jusqu'à presque totale évaporation.</span><br />
<span style="color: #6fa8dc;"><span style="color: #f1c232; font-family: inherit; font-size: x-large;">dans un petit bol prendre un peu d'eau des 500ml et délayer la fécule. </span><span style="color: #f1c232; font-family: inherit; font-size: x-large;">réservez. </span></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">versez le reste de l'eau dans les échalotes, puis rajouter le cube bouillon, et le curry.</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">remuer puis ajouter la fécule délayée puis remuer.</span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;">laisser épaissir comme une béchamel.</span><br />
<span style="color: #6fa8dc; font-size: x-large;">Corrigez l'assaisonnement avec le sucre que vous ajoutez 1 à 1en goutant votre préparation.</span><br />
<span style="color: #6fa8dc; font-size: x-large;">puis au dernier moment ajouter un peu de crème fraîche pour adoucir la texture et l'estragon.</span><br />
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<span style="color: #f1c232; font-size: x-large;">réservez votre sauce et faites cuire vos filets à la poêle dans un filet d'huile d'olive.</span></span><br />
<span style="color: #6fa8dc; font-size: x-large;">le faire bien croustiller.</span><br />
<span style="color: #6fa8dc; font-size: x-large;">dressez un dôme de riz, la sauce a coter, et déposer le filet de poisson sur la sauce.</span><br />
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<span style="color: #f1c232; font-family: inherit; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-7307427717698601252016-11-11T19:03:00.000+01:002016-11-11T19:03:47.417+01:00LaPizza wrap ultra facile et rapide.<span style="color: #ffd966; font-family: inherit; font-size: x-large;">Bonjour aujourd'hui je vous propose une pizza wrap ultra rapide a faire et super bonne.</span><br />
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<span style="color: #ffd966; font-family: inherit; font-size: x-large;">pour une pizza wrap:</span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">1 galette tortilla pour faritas</span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">un peu de ketchup </span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">du concentré de tomate</span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">de l'origan</span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">du jambon de Bayonne ou bacon</span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">un peu de fromage râpé de mozzarella </span><br />
<span style="color: #ffd966; font-family: inherit; font-size: x-large;">un peu de gruyère râpé.</span><br />
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<span style="color: #ffd966; font-family: inherit; font-size: x-large;">mettre la galette dans une assiette et étaler dessus le ketchup mélangé au concentré de tomate.</span><br />
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<span style="color: #ffd966; font-family: inherit; font-size: x-large;">mettre la charcuterie les fromage et mettre au micro onde 40 seconde.</span><br />
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<span style="color: #ffd966; font-family: inherit; font-size: x-large;">une fois le tout chauffer, rouler votre pizza comme un wrap et dégustez.</span><br />
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<span style="color: #ffd966; font-family: inherit; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-91803541052629494942016-11-01T13:54:00.000+01:002016-11-01T13:54:20.880+01:00Dos de bonite sésame et miel et son écrasée de pomme de terre citron vert basilic <span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Bonjour aujourdhui une belle recette avec de la bonite! Et puis nous sommes en pleine période de ce beau poisson de la famille du thon si fin en gout et à prix compétitif. </span><div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Pour 4 personnes:</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">1 bonite entière de 1,500kg demandée à votre poissonnier qu'il lève les filets, qu'il fasse les longes et retire arrête et peau. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">De la maizena</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Du miel d'acacia </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">De l'huile essentielle de poivre ( ou à défaut du poivre grain fraîchement moulu) </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Des graines de sésame blond</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">De l'huile de sésame</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Pour la puree:</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">6 grosses patate pelée</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">1/2 jus de citron vert + le zeste</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">1/2 notte de basilic frais haché </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">100g de beurre</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Du sel du poivre</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Commençons pas l'écrasée de pomme de terre.</span><span style="color: #6aa84f; font-family: inherit; font-size: x-large;"> </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Mettre les patates à cuire à la vapeur 20 min.</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Quand tout est cuit, dans un cul de poule, mettre les appâte chaude, le beurre le zeste et je jus de citron. Laisser un peu fondre le beurre puis à l'aide d'un presse puree écraser le tout. Petite astuce pour lier un peu votre écrasée sans avoir ce coter purée, ajouter un peu d'eau de cuisson des patates qu'il doit rester au fond de l'autocuiseur. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Réserver au chaud. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Preparer 3 assiettes dans la première mettre la maizena dans 2eme le miel et l'huile essentielle de poivre ( 2-3 gouttes pas plus) pile poivre et dans la dernière mettez les graines de sésame. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Passer votre morceau de poisson dans chaque ingrédient pour faire une belle panure. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Mettre une poelle à chauffer avec une bonne quantité d 'huile de sésame mais à feu moyen. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Saisir qqs minute rapidement votre morceau de </span><span style="color: #6aa84f; font-family: inherit; font-size: x-large;">bonite pour que le sésame soit cuit mais le coeur légèrement rosé. </span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Dans votre écrasée, ajouter le basilic ciselé bien mélanger et servir.</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Dresser vos assiettes avec une belle grosse quenelle de pomme de terre et le morceau de bonite.</span></div>
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Vous pouvez comme moi ajouter qqs traits de réduction de balsamique sur le poisson cest </span><span style="color: #6aa84f; font-family: inherit; font-size: x-large;">véritablement un succès.</span></div>
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Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-72889930640797771082016-10-20T10:16:00.000+02:002016-10-20T10:16:24.639+02:00Viande blanche à l'ancienne <span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Bonjour aujourd'hui une recette ancienne de la cuisine française peut connue. Pour la vrai recette il faut avec des côtes de veau mais faute de grive on mange du merle, j'ai fait cette recette avec des escalopes de dinde.</span><br />
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Ingrédients:</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">2 escalopes de dinde ou 2 côtes de veau</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">1/2 baguette de pain coupée en petit cubes</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">6 gousses d'ail pelées et haché finement </span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">2 jus de citron</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">1 gros morceau de beurre</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Sel, poivre. </span><br />
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Faire cuire la viande dans un peu de beurre et quand la cuisson est sur la fin ajouter L'ail haché. </span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Sortir la viande et l'a il de la poelle et réserver au chaud. </span><br />
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Dans les sucs de cuisson, ajouter le restant de beurre et les cubes de pain pour en faire des croûtons bien dorés.</span><br />
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<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Quand la coloration voulu est atteinte, verser le jus de citron sur le pain et laisser pomper qqs instant. Remettre l'ail dans la poelle avec le pain Qqs instant pour que tout se mélange bien et verser sur la viande. </span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Servir aussitôt.</span><br />
<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Vous pouvez servir de plat avec des pâtes cest tres bon mais nous Perso en petit repas du soir il s'e</span><span style="color: #6aa84f; font-family: inherit; font-size: x-large;">st suffit à lui meme! </span><br />
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Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-23855578440919653782016-10-19T12:48:00.001+02:002016-10-19T12:52:04.756+02:00Risotto de potiron et lieu noir au chips<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Bonjour Voila des lustres que je n'ai rien publier faute de temps et d'envie je le reconnais! </span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">On va se rattraper avec cette recette d'un petit risotto au Thermomix accompagne d'un filet de lieu noir pané au chips nature. </span><br />
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<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Ingrédients:</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">200g de riz arborio </span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">500g de potiron coupe en petit cubes</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">1 oignon</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">1 cube bouillon</span><span style="color: #a64d79; font-family: inherit; font-size: x-large;"> volaille</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">20cl d'huile d'olive</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">200g de vin blanc</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">300g d'eau</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">200g de lait de soja</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">100g de parmesan en poudre</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Un peu de persil haché.</span><br />
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<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Mettre l'oignon épluché dans le bol et hache 5 sec vit 5.</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Racler les parois avec la spatule, ajouter l'huile et programmer, 5 minutes 100 degré vit mijotage. </span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Ajouter le potiron et mixer 5 sec vit 5.</span><br />
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<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Verser l’eau, le vin blanc, le riz, une pincée de sel, mélanger 5 sec, sens inverse, vit 3 et
cuire 20 min, varoma sens inverse, mijotage<span style="font-weight: 700;">. </span>Poser le panier de cuisson
à la place du gobelet pour éviter les éclaboussures. </span><br />
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<span style="color: #a64d79; font-family: inherit; font-size: x-large;">A la fin de la cuisson, ajouter le lait, le poivre et le persil haché et mélanger
</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">20 sec, 100 °, sens inverse, vit 3.</span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Au service ajouter le parmesan remuer et servir. </span><br />
<span style="color: #a64d79; font-family: inherit; font-size: x-large;"><br /></span>
<span style="color: #a64d79; font-family: inherit; font-size: x-large;">Pour le poisson, écraser des chips dans une assiette, passer le poisson dans la maizena, puis dans l'œuf battu, puis dans les chips. Cuire à feu moyen pendant 6-7 minutes jusqu'à ce que la panure soit bien dorée et sûavec le couteau vous puissiez transpercer le poisson sans soucis. Cela prouve qu'il est cuit. </span><br />
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<span style="color: #a64d79; font-family: inherit; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-55543330457282827112015-10-26T21:19:00.001+01:002015-10-26T21:19:51.476+01:00Dessert Hyper bon léger et facile a réaliser.<span style="color: #3d85c6; font-size: x-large;"><b><span style="font-family: inherit;">Bonjour, aujourd'hui je vous propose un petit dessert, très gourmand, facile à réaliser et très </span></b></span><span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>léger en meme temps. ( pas très joli je vous l'accorde mais tellement bon).</b></span><br />
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<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>pour un bol:</b></span><br />
<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>5CàS de compote maison de votre choix pomme ou autre fruit. ( pour ma part j'ai pris ne très bonne compote en bocal du supermarché à la pêche allégée en sucre).</b></span><br />
<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>2 petits suisses (faible en matière grasse)</b></span><br />
<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>3 spéculos.</b></span><br />
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<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>vous êtes prêt:</b></span><br />
<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>dans le bol, déposez la compote, les petits suisses et broyez les spéculos par dessus.</b></span><br />
<span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>servez.</b></span><br />
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<span style="color: #3d85c6; font-size: x-large;"><b><span style="font-family: inherit;">voila je vous avais pas mentit c'est rapide frais, bon et pas cher.</span></b></span><br />
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<span style="color: #3d85c6; font-size: x-large;"><b><span style="font-family: inherit;">mon homme adore remplacer les petits suisses par du mascarpone mais cela devient de suite moins </span></b></span><span style="color: #3d85c6; font-family: inherit; font-size: x-large;"><b>léger. mais très très bon.</b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-5996660714037450142015-10-23T20:25:00.003+02:002015-10-26T21:11:21.436+01:00Oeuf au lait caramélisés <span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">Bonsoir aujourd'hui je vous propose un dessert d'autrefois qu'il est vrai on ne fais plus trop de nos jours alors que c'est simple frais assez léger et très gouteux.</span></b></span><br />
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<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">pour 6 pots de crème:</span></b></span><br />
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<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>120g de sucre</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>6 oeufs </b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>1 litre de lait</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>1 sachet de sucre vanillé.</b></span><br />
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<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>Mélanger les oeufs et les sucres ensemble.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>Faire chauffer très légèrement le lait pour qu'il fasse bien fondre le sucre.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>mettre tous les ingrédients dans un saladier et bien mélanger pour faire fondre le sucre.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>répartir la préparation dans des ramequins allant au four. placer les ramequins dans un plat à bord haut allant au four. mettre de l'eau dans le plat jusqu'a hauteur de la moitié des ramequins.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>placez dans un four chaud à 180°c pendant 30 à 40 minutes.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>il faut qu'une petite peau se fasse sur le dessus.</b></span><br />
<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>sortir du four et laisser refroidir puis déguster tiède ou froid </b></span><br />
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<a href="http://3.bp.blogspot.com/-6f7Iz5xVx9s/Vipvmq8Q-hI/AAAAAAAAEkg/RJhpg_A0MsQ/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-6f7Iz5xVx9s/Vipvmq8Q-hI/AAAAAAAAEkg/RJhpg_A0MsQ/s640/2015%2B-%2B2" width="480" /></a></div>
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<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">au service vous pouvez éventuellement faire caraméliser le dessus avec un peu de sucre et un chalumeau.</span></b></span><br />
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<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-11761638681140059572015-10-20T21:01:00.000+02:002015-10-20T21:01:20.223+02:00Lotte à L'espagnole<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>Bonsoir aujourd'hui une recette simple comme d'habitude et surtout très savoureuse.</b></span><br />
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">vous allez découvrir la vrai recette du poisson à l'espagnole.</span></b></span><br />
<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>Pour 2 personnes:</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>1 queue de lotte de 800G</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>5 gousse d'ail</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>de l'huile d'olive</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>20g de beurre</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>du vinaigre de cidre</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>sel, poivre.</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>farine</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b><br /></b></span>
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>demandez à votre poissonnier de vous nettoyer la queue de lotte et de vous lever les filets.</b></span><br />
<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>ne pas garder la gélatine ou alors juste pour donner du gout à un fumet de poisson. ( vous pouvez le congeler pour le faire plus tard).</b></span><br />
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<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>couper les filet en petits cubes, farinez les et réserver.</b></span><br />
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<a href="http://2.bp.blogspot.com/-0Uawtf64AaY/ViaIBTs1WkI/AAAAAAAAEj0/GirE2ZwxxY8/s1600/2015%2B-%2B9" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0Uawtf64AaY/ViaIBTs1WkI/AAAAAAAAEj0/GirE2ZwxxY8/s400/2015%2B-%2B9" width="400" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">peler les gousse d'ail et les hacher très finement.</span></b></span><br />
<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">dans la </span></b></span><span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>poêle faire fondre le beurre avec un bon gros filet d'huile d'olive, et mettre l'ail a revenir doucement attention il ne faut pas qu'il ne crame.</b></span><br />
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">quand il commence à colorer,</span></b></span><br />
<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>
<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">ajouter la lotte et laisser cuire pendant 8 minutes en retournant la lotte de temps en temps.</span></b></span><br />
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<a href="http://4.bp.blogspot.com/-FqRM9mrEpq8/ViaIBQmnnoI/AAAAAAAAEjk/VcOQ4VhD23Y/s1600/2015%2B-%2B7" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-FqRM9mrEpq8/ViaIBQmnnoI/AAAAAAAAEjk/VcOQ4VhD23Y/s400/2015%2B-%2B7" width="400" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">Quand la lotte est colorée, déglacer avec le vinaigre de cidre,( il faut en mettre suffisamment pour avoir assez de sauce).</span></b></span><br />
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<a href="http://2.bp.blogspot.com/-dNqzBAfqiDE/ViaIBWDjXGI/AAAAAAAAEi8/DSbWtvM_Bno/s1600/2015%2B-%2B5" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-dNqzBAfqiDE/ViaIBWDjXGI/AAAAAAAAEi8/DSbWtvM_Bno/s400/2015%2B-%2B5" width="400" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">laisser évaporer l'alcool du vinaigre et surveillez que la sauce se fasse, ( sa devient sirupeux).</span></b></span><br />
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<a href="http://3.bp.blogspot.com/-KDXm4ZE2U0k/ViaIBeNm7kI/AAAAAAAAEjE/_cypiQeOrGQ/s1600/2015%2B-%2B4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-KDXm4ZE2U0k/ViaIBeNm7kI/AAAAAAAAEjE/_cypiQeOrGQ/s640/2015%2B-%2B4" width="480" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">servir aussitôt avec du riz, des pates ou des pommes de terre.</span></b></span><br />
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<a href="http://2.bp.blogspot.com/-ebHMNUpP4aE/ViaIBRUGLhI/AAAAAAAAEjM/GGNoUfRaaps/s1600/2015%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ebHMNUpP4aE/ViaIBRUGLhI/AAAAAAAAEjM/GGNoUfRaaps/s640/2015%2B-%2B3" width="480" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">pour ma part ce fut riz pour mon homme </span></b></span><br />
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<a href="http://1.bp.blogspot.com/-k4pV-RMZsFY/ViaIBXSxR-I/AAAAAAAAEjc/o9Ylu-IVH_8/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-k4pV-RMZsFY/ViaIBXSxR-I/AAAAAAAAEjc/o9Ylu-IVH_8/s640/2015%2B-%2B2" width="480" /></a></div>
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<span style="color: #6fa8dc; font-size: x-large;"><b><span style="font-family: inherit;">et riz </span></b></span><span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b>épinard pour moi.</b></span><br />
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<span style="color: #6fa8dc; font-family: inherit; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-38527640068036910712015-10-11T20:00:00.000+02:002015-10-11T20:22:54.581+02:00petite recette sauce barbecue<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">Bonjour aujourd'hui une petite recette toute simple et facile a réaliser pour vos accompagnement de viande.</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">la fameuse sauce barbecue.</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">cela vous évitera d'acheter plein de sauces qui ont plein de conservateur dedans.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhqPA2u1-qh7EqSwYy2G3f9kEK701ZGiyPFzA3fEQe07q6FsD0QAGfIuXhaER5epL9w12B-U6dcg2FRDjOyKG8Ao9plYxGJLLl23vNJkLxWkPpdLt3MZe23avmlBRo_FsGUUVwxnnGow/s1600/sauce-barbecue.jpg" imageanchor="1" style="background-color: black; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhqPA2u1-qh7EqSwYy2G3f9kEK701ZGiyPFzA3fEQe07q6FsD0QAGfIuXhaER5epL9w12B-U6dcg2FRDjOyKG8Ao9plYxGJLLl23vNJkLxWkPpdLt3MZe23avmlBRo_FsGUUVwxnnGow/s400/sauce-barbecue.jpg" width="392" /></a></div>
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</span><span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;"><span style="background-color: black;">pour la </span><span style="background-color: black;">sauce vous aurez besoin:</span></span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1 oignon rouge</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1 gousse d'ail </span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1 tranche de lard fumé</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">3 cl d'huile d'olive</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">15 cl de vin rouge</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">5cl de vinaigre balsamique</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1 CS de miel</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">10cl de ketchup</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1 CS de sauce anglaise worcestershire sauce</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="background-color: black; font-family: inherit;">1CS de moutarde</span></span><br />
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<span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;">dans votre </span></span></span><span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;">poêle, mettre l'huile d'olive et faire colorer le lard. Puis ajouter l'oignon émincé, la gousse d'ail et faire colorer les legumes.</span></span><br />
<span style="color: #c27ba0; font-family: inherit; font-size: x-large;">Ensuite ajouter le vin rouge, le vinaigre balsamique, le miel, le ketchup et la sauce anglaise.</span><br />
<span style="color: #c27ba0; font-family: inherit; font-size: x-large;">laissez réduire un peu pour que l'alcool du vin et du vinaigre s'évapore.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MkSOzQXu-JQGhcykYSlMtLZgYev12p4J_2g9DYdCnKKijGXcbH7tsOZvYHl_HNxfjmrJ1r23SiqHpUtIIDb02OHHBTowdupSMf11lfzF5Ik3x1Fzsj5oDEAybGd9CcCO-TatJI7Gx50/s1600/maxresdefault.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MkSOzQXu-JQGhcykYSlMtLZgYev12p4J_2g9DYdCnKKijGXcbH7tsOZvYHl_HNxfjmrJ1r23SiqHpUtIIDb02OHHBTowdupSMf11lfzF5Ik3x1Fzsj5oDEAybGd9CcCO-TatJI7Gx50/s400/maxresdefault.jpg" width="400" /></a></div>
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<span style="color: #c27ba0; font-family: inherit; font-size: x-large;">ensuite, retirer le lard, et mixer tous le restant dans un blinder.</span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;">débarrassez dans un bocal, laissez refroidir et puis vous pouvez ensuite la conserver au frigo pendant au moins 3 semaines.</span></span><br />
<span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #c27ba0; font-size: x-large;"><span style="font-family: inherit;">pour accompagner vos viande c'est un vrai régal ou vous pouvez aussi vous en servir pour mariner vos viandes.</span></span><br />
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<span style="color: #c27ba0; font-family: inherit; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-66566517570981564902015-10-04T13:23:00.000+02:002015-10-04T13:23:40.598+02:00chutney de piment doux du jardin<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">Bonjour aujourd'hui voici une toute petite recette en prevision de noel ou jour de l'an.</span></b></span><br />
<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>
<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">ce chutney est réaliser avec les piments doux du jardin de mon père.</span></b></span><br />
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<a href="http://4.bp.blogspot.com/-86BkzeXWuyg/VhEJJr4INfI/AAAAAAAAEhU/tt7hl-1GDLU/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-86BkzeXWuyg/VhEJJr4INfI/AAAAAAAAEhU/tt7hl-1GDLU/s400/2015%2B-%2B1" width="400" /></a></div>
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<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">pour 2 pots:</span></b></span><br />
<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">800g de piments doux </span></b></span><span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>égrainés</b></span><br />
<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>1 petit morceaux de gingembre frais </b></span><br />
<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>qq graine de cumin</b></span><br />
<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>500g de sucre de canne roux</b></span><br />
<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>une pincée de sel</b></span><br />
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<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>couper en 2 les piments et les égrainer, puis les couper un petits morceaux, éplucher le gingembre et coupez le en petits morceaux mettre tous les ingrédients dans la casserole et mettre a chauffer a feu doux.</b></span><br />
<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>autre alternative, mettre le tous dans le thermomix vit 2/ 100°C/ 18 min.</b></span><br />
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<a href="http://1.bp.blogspot.com/-Vc2WDEi87Ow/VhEJJmaHHhI/AAAAAAAAEhc/uDSIafv3u9M/s1600/2015%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Vc2WDEi87Ow/VhEJJmaHHhI/AAAAAAAAEhc/uDSIafv3u9M/s640/2015%2B-%2B3" width="480" /></a></div>
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<span style="color: #38761d; font-family: inherit; font-size: x-large;"><b>une fois le tous fondu, mettre dan un blender et mixer finement.</b></span><br />
<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">débarrassez en pot ( bonne maman), fermez le couvercle, et retournez les pot pour que le sous vide se fasse. il faut laisser les pot dans cette position jusqu'a ce qu'ils deviennent totalement froid.</span></b></span><br />
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<a href="http://2.bp.blogspot.com/-JSf0-jPcGm4/VhEJJnvKYXI/AAAAAAAAEhM/i88NcpiCKNI/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JSf0-jPcGm4/VhEJJnvKYXI/AAAAAAAAEhM/i88NcpiCKNI/s400/2015%2B-%2B2" width="400" /></a></div>
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<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;">ce condiment sert très bien agrémenter un foie gras, une viande blanche, un poisson ou apporte un peu de fantaisie dans une sauce tomate.</span></b></span><br />
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<span style="color: #38761d; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-8421625562565552972015-09-20T20:58:00.003+02:002015-09-20T20:58:46.361+02:00Pesto maison<span style="color: #6aa84f; font-family: inherit; font-size: x-large;">Bonjour pour </span><span style="color: #6aa84f; font-size: x-large;">aujourd'hui petite recette vite faite très rapide.</span><br />
<span style="color: #6aa84f; font-size: x-large;">pour accompagner vos pates riz, viande blanche ou poisson et meme pour mettre encore un peu de soleil dans vos plat avant l'hiver.</span><br />
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<a href="http://3.bp.blogspot.com/-HGlNEd9kEZk/Vf7-0O_-5gI/AAAAAAAAEgo/sjSacZYKfDw/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HGlNEd9kEZk/Vf7-0O_-5gI/AAAAAAAAEgo/sjSacZYKfDw/s640/2015%2B-%2B2" width="480" /></a></div>
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<span style="color: #6aa84f; font-size: x-large;">pour 1 pot de pesto :</span><br />
<span style="color: #6aa84f; font-size: x-large;">1 grosse botte de basilic frais</span><br />
<span style="color: #6aa84f; font-size: x-large;">3CàS de pignon de pin</span><br />
<span style="color: #6aa84f; font-size: x-large;">1/2 sachet de parmesan en poudre</span><br />
<span style="color: #6aa84f; font-size: x-large;">1 gousse d'ail</span><br />
<span style="color: #6aa84f; font-size: x-large;">1CàC de fleur de sel.</span><br />
<span style="color: #6aa84f; font-size: x-large;">20 cl d'huile d'olive</span><br />
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<span style="color: #6aa84f; font-size: x-large;">mettre tous les ingrédients dans un mixeur et mixer a fond pendant au moins 1 à 2 minutes.</span><br />
<span style="color: #6aa84f; font-size: x-large;">mettre en pot.</span><br />
<span style="color: #6aa84f; font-size: x-large;">mettre au frigo pour le conserver le plus longtemps.</span><br />
<span style="color: #6aa84f; font-size: x-large;">au frigo le melange a tendance a durcir car l'huile fige, c'est normal mais quand vous voulez vous en servir sortez le un peu avant le repas du frigo et le tour est jouer.</span><br />
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<a href="http://1.bp.blogspot.com/-xAc0k7NjxFc/Vf7-0CqeRHI/AAAAAAAAEgg/ef615LmZy9k/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-xAc0k7NjxFc/Vf7-0CqeRHI/AAAAAAAAEgg/ef615LmZy9k/s640/2015%2B-%2B1" width="480" /></a></div>
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<span style="color: #6aa84f; font-size: x-large;">pour accompagner vos poisson grillé ou vapeur, vos viande blanche ou meme comme ingrédient d'une vinaigrette ( il remplace l'huile) cela est un regal.</span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-32935041667405630202015-09-15T21:40:00.001+02:002015-09-15T21:43:47.492+02:00GOMASIO<span style="color: #b45f06; font-size: x-large;"><span style="font-family: inherit;">Bonjour </span>aujourd'hui<span style="font-family: inherit;"> pas de grande ni petites recette mais juste une petite astuce savoureuse et facile a faire a la maison pour ajouter un peu de saveur dans vos plat tout en apportant un bienfait a votre corps.</span></span><br />
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<span style="background-color: black; color: #b45f06; font-size: x-large;">je vous met un copier coller que j'ai trouver sur le net qui explique un peu le bienfait du Gomasio.</span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">Consommer du gomasio permet d’assaisonner tout </span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">en réduisant les quantités de sel absorbées.</span></span><br />
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">Dans ce mélange grillé puis broyé, chaque petit </span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">grain de sel est imprégné par l’huile des graines de</span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">acides aminés essentiels et en lécithine, l’huile de </span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">sésame fortifie le système nerveux et neutralise</span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">l’acidité, tandis que le sel marin favorise la</span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">sécrétion des sucs digestifs et stimule tout le</span></span></div>
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<span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">métabolisme.</span></span><br />
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<span style="background-color: black; color: #b45f06; font-family: inherit; font-size: x-large;"><span style="line-height: 21.602161407470703px;">Une façon saine et savoureuse d’assaisonner</span><small class="fine" style="border: 0px; line-height: 21.602161407470703px; margin: 0px; padding: 0px; vertical-align: baseline;"> </small><span style="line-height: 21.602161407470703px;">!</span></span></div>
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<span style="background-color: black;"><span style="color: #b45f06; font-family: inherit; font-size: x-large;"><span style="line-height: 21.602161407470703px;">Retenez que pour 9 part de </span></span><span style="color: #b45f06; font-size: x-large;"><span style="line-height: 21.602161407470703px;">same, il vous faut </span></span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">1 part de sel.</span></span></div>
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<span style="background-color: black; color: #b45f06; font-size: x-large;"><span style="line-height: 21.602161407470703px;">Pour 1 gros pot de </span><span style="line-height: 21.602161407470703px;">gomasio:</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">200g de graine de sésame blond</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">20g de sel.</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">faire torréfier dans une poêle les graines de sésame</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">blond, puis les mettre dans un mixeur avec le sel</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">et mixer le tout. Puis mettre le tout sur une plaque </span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">sulfurisée pour laisser refroidir le tout et mettre en</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">pot. </span></span></div>
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<a href="http://3.bp.blogspot.com/-ayLNd65LWwg/VdyaiEfGYwI/AAAAAAAAEak/azTtW4Txq-4/s1600/2015%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ayLNd65LWwg/VdyaiEfGYwI/AAAAAAAAEak/azTtW4Txq-4/s640/2015%2B-%2B3" width="480" /></a></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">vous voila avec un superbe condiment très bon qui </span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;">agrémentera toute sorte de plat de salade meme le</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;"> riz et les pates c'est vraiment une tuerie ce truc, je</span></span></div>
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<span style="color: #b45f06; font-size: x-large;"><span style="background-color: black; line-height: 21.602161407470703px;"> suis devenue accros.</span></span></div>
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Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-54402652076088473942015-09-14T11:32:00.003+02:002015-09-14T11:32:59.225+02:00CURRY ROUGE<span style="color: red; font-size: x-large;"><span style="font-family: inherit;">Bonjour aujourd'hui un petit curry rouge qui va vous </span>réchauffer<span style="font-family: inherit;"> avec ce temps pourri. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcCjb7gyv4tNCDmbM7wVoeVcN21C-Nli61xIoDlxVJIvmsSTiQhFGY0Ny5qBXXV89UmZLiG4t3RV4Jhbx1BU03TKkX7fObqgxPjq6u4SdWhYs8y7V6Xjm2fgkbYwStVewGdbGZm9LG_I/s1600/IMG_1170.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcCjb7gyv4tNCDmbM7wVoeVcN21C-Nli61xIoDlxVJIvmsSTiQhFGY0Ny5qBXXV89UmZLiG4t3RV4Jhbx1BU03TKkX7fObqgxPjq6u4SdWhYs8y7V6Xjm2fgkbYwStVewGdbGZm9LG_I/s400/IMG_1170.png" width="400" /></a></div>
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<span style="color: red; font-size: x-large;"><span style="font-family: inherit;">pour 4 personnes:</span></span><br />
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<span style="color: red; font-size: x-large;"><span style="font-family: inherit;">2C à C de curry rouge que vous trouverez dans les magasin de produit du monde. c'est sous forme d'une pate en pot ou sachet.</span></span><br />
<span style="color: red; font-size: x-large;"><span style="font-family: inherit;">4 blanc de poulet ( mais on peut le faire avec des crevettes aussi)</span></span><br />
<span style="color: red; font-size: x-large;"><span style="font-family: inherit;">1 </span>poivron<span style="font-family: inherit;"> rouge</span></span><br />
<span style="color: red; font-size: x-large;">1 oignon</span><br />
<span style="color: red; font-size: x-large;">1 carotte</span><br />
<span style="color: red; font-size: x-large;">des petit bout de brocolis si on veut</span><br />
<span style="color: red; font-size: x-large;">un morceaux de gingembre frais</span><br />
<span style="color: red; font-size: x-large;">1/2 bouquet de coriandre fraiche</span><br />
<span style="color: red; font-size: x-large;">2 brick de lait de coco</span><br />
<span style="color: red; font-size: x-large;">1 gousse d'ail</span><br />
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<span style="color: red; font-size: x-large;">dans un cocotte ou un grand wok, faire revenir, lait haché, l'oignon haché en lamelle, le gingembre et la carotte avec un peu d'huile d'olive.</span><br />
<span style="color: red; font-size: x-large;">Puis ajouter le poivron tailler en lanière.</span><br />
<span style="color: red; font-size: x-large;">une fois le tout bien fondu mais pas grillé, reserver dans un plat. </span><br />
<span style="color: red; font-size: x-large;">Faire revenir le poulet dans un fond d'huile d'olive pendant 10 minutes; puis reserver.</span><br />
<span style="color: red; font-size: x-large;">dans la cocotte mettre la pate de curry et le lait de coco et bien les faire se mélanger.</span><br />
<span style="color: red; font-size: x-large;">Ajouter en suivant la viande et les légumes et laisser mijoter 15 à 20 minutes.</span><br />
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<a href="http://1.bp.blogspot.com/-Q6pfDyvEhRs/VdyaiIDHTpI/AAAAAAAAEac/y0UqKywmPp8/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Q6pfDyvEhRs/VdyaiIDHTpI/AAAAAAAAEac/y0UqKywmPp8/s640/2015%2B-%2B1" width="480" /></a></div>
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<span style="color: red; font-size: x-large;">dans les 5 dernière minutes de cuisson ajouter les petits morceaux de brocoli et la coriandre hachée grossièrement et servir aussi tot, bien chaud avec un peu de riz basmati, c'est un pur délice.</span><br />
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<a href="http://1.bp.blogspot.com/-9gwdDGDk0KY/VdyaiCkrG_I/AAAAAAAAEaM/DdTgYEn10UI/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-9gwdDGDk0KY/VdyaiCkrG_I/AAAAAAAAEaM/DdTgYEn10UI/s640/2015%2B-%2B2" width="480" /></a></div>
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<span style="color: red; font-size: x-large;">ATTENTION ça pique pas ça arrache!! il faut aimer les plat relevé.</span><br />
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<span style="color: red; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-43339200715057059522015-08-26T23:27:00.001+02:002015-08-26T23:30:20.750+02:00Pizza végétarienne <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nXSGsghD5cU/Vd4usVc5KiI/AAAAAAAAEes/9G9rt2fUx3g/s1600/2015%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://1.bp.blogspot.com/-nXSGsghD5cU/Vd4usVc5KiI/AAAAAAAAEes/9G9rt2fUx3g/s400/2015%2B-%2B3" width="400" /></a></div>
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<span style="color: #93c47d; font-size: x-large;"><span style="font-family: inherit;">Bonjour </span>aujourd'hui, une superbe recette hyper légère et très savoureuse que ma donner mon ami Stéphane qui n'est autre que le mari d'élisa qui ma donner la superbe recette du nutela maison précédemment donc les amis vous voila réunis encore une fois l'un à coter de l'autre par le biais de qqs recette qui ravissent nos papilles ces derniers temps.</span><br />
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<span style="color: #93c47d; font-size: x-large;">préchauffer le four à 200°c </span></div>
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<span style="color: #93c47d; font-size: x-large;">pour un superbe apéro de 4 personnes:</span></div>
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<span style="color: #93c47d; font-size: x-large;">-1 belle et grosse aubergines( Stéphane l'avais prise blanche mais les autres feront tout aussi bien l'affaire)</span></div>
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<span style="color: #93c47d; font-size: x-large;">-une petite boite de caviar de tomate bio ou (vous pouvez mélanger un peu de concentré de tomate avec un soupçon de ketchup pour rectifier lucidité et un peu de wercestershire sauce)</span></div>
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<span style="color: #93c47d; font-size: x-large;">-du gomasio ( sésame grillé et sel moulu) biocoop</span></div>
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<span style="color: #93c47d; font-size: x-large;">-un peu de gruyère ou du parmesan.</span></div>
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<span style="color: #93c47d; font-size: x-large;">Sur une plaque allant au four, trancher finement l'aubergine en rondelle et déposer les rondelles dessus.</span></div>
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<span style="color: #93c47d; font-size: x-large;">étaler un peu de caviar de tomate ou de préparation tomate maison puis répartir un peu de gomasio puis recouvrir avec un peu de gruyère râpé ou du parmesan.</span></div>
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<span style="color: #93c47d; font-size: x-large; text-align: center;">mettre au four pendant 10 minutes.</span></div>
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<span style="color: #93c47d; font-size: x-large;">servir aussitôt en apéritif c'est un réel délice. </span></div>
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<span style="color: #93c47d; font-size: x-large;">merci </span><span style="color: #93c47d; font-size: x-large; text-align: center;">Stéphane pour cette belle découverte en plus le soir de mon anniversaire.</span></div>
Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-20984970002133483322015-07-31T20:57:00.003+02:002015-07-31T20:57:55.594+02:00Nutella maison<span style="color: #cc0000; font-family: inherit; font-size: x-large;"><b>Bonjour aujourd'hui une recette trop trop cool et trop trop bonne.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">cette recette m'a été </span>donnée<span style="font-family: inherit;"> par une amie et vraiment merci </span>élisa<span style="font-family: inherit;"> car je n'ai plus peur de manger du </span>Nutella<span style="font-family: inherit;">.</span></b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQOGtdVJPXqyKjuHiGPNvvenWOZn3QQntP4sinLeQMVq4zh9QrzfSlg0JJnmD37FeB92uGqjKWnuJjxcSO3r4x3wFSxoLUKWJWUHo4BqZfb6szGTYpa0Tbtep-ezEWpbdeR4HscjUM9s/s1600/maison1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQOGtdVJPXqyKjuHiGPNvvenWOZn3QQntP4sinLeQMVq4zh9QrzfSlg0JJnmD37FeB92uGqjKWnuJjxcSO3r4x3wFSxoLUKWJWUHo4BqZfb6szGTYpa0Tbtep-ezEWpbdeR4HscjUM9s/s400/maison1.png" width="400" /></a></div>
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<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">cette recette ne </span>compte<span style="font-family: inherit;"> pas d'huile de palme et se garde très bien au frigo.</span></b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">ça coute pas plus cher qu'un pot de </span>Nutella<span style="font-family: inherit;"> meme moins je crois. et c'est tellement mieux pour la santé que je n'hésite plus a me faire plaisir de temps en temps.</span></b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;"><br /></span></b></span>
<span style="color: #cc0000; font-size: x-large;"><b><span style="font-family: inherit;">pour 1 bon gros pot style bonne maman ou comme moi un pot </span>familial<span style="font-family: inherit;"> </span>miss avec le caoutchouc.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>
<span style="color: #cc0000; font-size: x-large;"><b>200G de bon chocolat au lait </b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>80G de pralin</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>1 brick 20 cl crème de coco.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>
<span style="color: #cc0000; font-size: x-large;"><b>mettre le tout dans une casserole et faire chauffer à feu doux.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>une fois tout fondu, le mixer au blender puis mettre en pot.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>laisser refroidir et mettre au frigo pour une conservation plus longue.</b></span><br />
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<span style="color: #cc0000; font-size: x-large;"><b>et la faites chauffer vos tartines car le pot va prendre une claque.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-32750126054258598312015-07-02T20:37:00.000+02:002015-07-02T20:41:53.326+02:00tartare de saumon saint jacques<span style="color: #ea9999; font-size: x-large;"><b><span style="font-family: inherit;">Bonjour aujourd'hui voici une </span>recette<span style="font-family: inherit;"> </span>très<span style="font-family: inherit;"> fraiche avec ces fortes chaleurs caniculaires.</span></b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b><span style="font-family: inherit;">petit repas très </span>savoureux et rafraichissant.</b></span><br />
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<a href="http://4.bp.blogspot.com/-vKqLEkYJSXE/VZWETj-J5HI/AAAAAAAAEVs/a389N1gkirI/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-vKqLEkYJSXE/VZWETj-J5HI/AAAAAAAAEVs/a389N1gkirI/s400/2015%2B-%2B1" width="400" /></a></div>
<span style="color: #ea9999; font-size: x-large;"><b><br /></b></span>
<span style="color: #ea9999; font-size: x-large;"><b>pour 4 personnes:</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>500g de pavé de saumon</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>300g de noix de saint jaques sans le corail</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>jus de citron vert</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>jus de citron jaune</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>fleur de sel poivre</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>piment d'espelette</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>huile d'olive</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>aneth</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>estragon</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>un pincée de sucre en poudre.</b></span><br />
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<span style="color: #ea9999; font-size: x-large;"><b>commencez par demander a votre poissonnier de vous retirer la peau et les arrêtés de vos pavé de saumon.</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>Hacher au couteau les pavé de saumon en tout petit cube ainsi que les noix de saint jaques.</b></span><br />
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<span style="color: #ea9999; font-size: x-large;"><b>assaisonner avec le jus de citron et l'huile d'olive. il faut que se soit assaisonner mais pas que ça trempe dans trop de jus.</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>ajouter l'estragon et l'aneth la pincé de sucre, la fleur de sel le poivre.</b></span><br />
<span style="color: #ea9999; font-size: x-large;"><b>mettez au frigo pendant 15 minutes et servez.</b></span>
<span style="color: #ea9999; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-80510421124544051372015-06-16T22:10:00.000+02:002015-06-16T22:11:13.450+02:00bonite de saint jean de luz à la piperade.<span style="color: #cc0000; font-size: x-large;"><b>Bonjour pour aujourd'hui voici une petite recette toujours très simple, rapide en cuisson et très gouteuse.</b></span><br />
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<span style="color: #cc0000; font-size: x-large;"><b>pour 4 personnes:</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>2 bonite d'environ 600-700g chacune.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>2 bocaux de piperade maison ou bien en bocaux de marque basque en général elles sont vraiment pas mal.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>sel poivre.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>
<span style="color: #cc0000; font-size: x-large;"><b>Préchauffer votre four à 200°c. chaleur tournante.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>Demander à votre poissonnier de lever les filet des bonites. donc vous avez 4 filets.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>déposer les filets dans un plat allant au four, saler poivrer puis recouvrir avec de la piperade.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>Mettre un papier aluminium sur le plat puis enfourner pour 20 minutes à chaleur tournante.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>si vous voulez à la fin vous pouvez ajouter un oeuf cassé sur le plat dans les dernières minute de cuisson.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EwBP3m5_Y3xkIH1qVpEvlTrBBIZbXlEcGzPEAnVFJI6f0Q8UFzfX-24t1tC3h1TZ-hbJuUAcYGiiZZt0qbF-TbjL5yIaltHdABW6Hha2umvHZAYLCFHJPa52oDAKPCFyGOtj9QZ6FUw/s1600/Piperade-et-oeuf-au-plat.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5EwBP3m5_Y3xkIH1qVpEvlTrBBIZbXlEcGzPEAnVFJI6f0Q8UFzfX-24t1tC3h1TZ-hbJuUAcYGiiZZt0qbF-TbjL5yIaltHdABW6Hha2umvHZAYLCFHJPa52oDAKPCFyGOtj9QZ6FUw/s400/Piperade-et-oeuf-au-plat.png" width="400" /></a></div>
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<span style="color: #cc0000; font-size: x-large;"><b>préparer du riz. </b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b>server et régalez vous.</b></span><br />
<span style="color: #cc0000; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com2tag:blogger.com,1999:blog-4427870772244474956.post-35416477614675610772015-06-08T23:15:00.000+02:002015-06-08T23:15:52.440+02:00sauce crémeuse pour poisson extra gouteuse<span style="color: #f1c232; font-size: x-large;"><b><span style="font-family: inherit;">Bonjour pour </span>aujourd'hui<span style="font-family: inherit;"> voici une superbe recette de sauce pour le poisson </span>cette<span style="font-family: inherit;"> un peu longue en ingrédient </span>mais<span style="font-family: inherit;"> tellement bonne que ça vaut le coup </span>d'essayer.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>je l'ai crée un soir en faisant des ballotins de poisson mousseline et il me fallait une sauce. donc voila en laissant parler mon inspiration ce qu'il en ait sortit.</b></span><br />
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<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span>
<span style="color: #f1c232; font-size: x-large;"><b>j'ai fait ma sauce au thermomix, mais vous pouvez la faire à la casserole.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span>
<span style="color: #f1c232; font-size: x-large;"><b>ingrédients:</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>un petit morceaux de gingembre pelé et haché</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>1 jus de citron </b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>qqs zeste de citron</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>un verre d'eau froide</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>2 cuillère a soupe de farine</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>25g de beurre</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>2CàS de crème de coco</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>un peu de miel pour corriger l'acidité mais c'est a vu de votre gout.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>un peu de sel, de poivre.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>un peu d'estragon</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span>
<span style="color: #f1c232; font-size: x-large;"><b>dans la casserole, mélangez le zeste et le jus de citron, le gingembre, le verre d'eau et la farine.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>mettre sur le feu et faire chauffer à feu doux.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>quans le mélange commence à chauffer ajouter le beurre et laisser prendre la sauce un peu comme une béchamel.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>puis salez, poivrez mettre l'estragon, la crème de coco.goutez et rectifiez la sauce avec un peu de miel pour que ce ne soit pas trop acide.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>si la sauce vous parait un peu trop épaisse vous pouvez rallonger avec un peu d'eau.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b>vous pouvez servir avec du poisson ou comme moi avec une ballotins de poisson et du riz.</b></span><br />
<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span>
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<span style="color: #f1c232; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-67958411533124721252015-03-20T11:01:00.000+01:002015-03-20T11:01:10.272+01:00Tartinette italienne<span style="color: #6aa84f; font-family: inherit; font-size: x-large;"><b>Bonjour aujourd'hui une petite recette vite faite pour un petit </b></span><span style="color: #6aa84f; font-size: x-large;"><b>brunch à l'improviste.</b></span><br />
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<span style="color: #6aa84f; font-size: x-large;"><b>Pour 2 personnes:</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>4 tranchettes de pain de campagne</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>1 poivron piquillos en bocal</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>du parmesan en poudre</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>qqs tranche de pancetta</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>1 tomate</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>un peu d'origan</b></span><br />
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<a href="http://4.bp.blogspot.com/--T9ybsJEbtE/VP8fvyyZamI/AAAAAAAAEMA/yJBofVd2v_o/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--T9ybsJEbtE/VP8fvyyZamI/AAAAAAAAEMA/yJBofVd2v_o/s1600/2015%2B-%2B2" height="640" width="480" /></a></div>
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<span style="color: #6aa84f; font-size: x-large;"><b>tu les tranches de pain frotter la tomate puis mettre un peu de parmesan en poudre, couper en fines lanière le poivron et le repartir sur les tranches de pain. Poser 1 ou 2 tranches de pancetta saupoudrer de nouveau d'un peu de parmesan, d'origan et mettre au four position grill pendant 2 ou 3 minutes.</b></span><br />
<span style="color: #6aa84f; font-size: x-large;"><b>servir aussitôt bien chaud et croustillant avec un petit verre de vin rouge c'est divin.</b></span><br />
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<b style="color: #6aa84f;">(l'abus d'alcool est dangereux pour la santé à consommer avec modération).</b>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com2tag:blogger.com,1999:blog-4427870772244474956.post-16503122590472263502015-03-15T20:51:00.000+01:002015-03-15T20:51:12.794+01:00Petite tarte aux fraises revisité<br />
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<span style="color: #e06666; font-size: x-large;"><b><br /></b></span><span style="color: #e06666; font-size: x-large;"><b>Bonjour aujourd'hui ce ne sera pas une recette de moi car de temps en temps je m'essaye aux recette de grand chefs et pour le coup aujourd'hui ce sera Mr Michalak.</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b><br /></b></span><span style="color: #e06666; font-size: x-large;"><b>donc voila la recette de sa tarte aux fraises revisité, vous la connaissez peut être?</b></span><br />
<b style="color: #e06666;"><span style="font-family: inherit; font-size: x-large;">Franchement ça parait long mais c'est très facile a faire et vraiment c'est tellement bon que ça vaut le coup. </span></b><br />
<b style="color: #e06666;"><span style="font-family: inherit; font-size: x-large;"><br /></span></b><span style="color: #e06666; font-size: x-large;"><b>je precise que ces quantités sont pour 2 gateaux. Moi je me suis faite avoir ;)</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b><br /></b></span><span style="color: #e06666; font-size: x-large;"><b><br /></b></span><span style="color: #e06666; font-size: x-large;"><b>600g de pâte d'amandes lubecca 65% d'amande</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>2 oeufs</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>175g de beurre fondu</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>fleur d'oranger</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>2 citrons jaunes</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>speculoos émietter</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>1cc de levure chimique </b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>300g de fraises fraiches</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>30g de cassonade</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>3,5g de pectine </b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>fraise des bois ou framboises</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>colorant alimentaire rouge</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>citron confit</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>petite peluche de tete de basilic vert</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b>si vous aimez qqs fleurs pour la deco moi perso je suis pas fan.</b></span><br />
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<span style="color: #e06666; font-family: inherit; font-size: x-large;"><b><br /><u>Préparation</u><br /><br /><u>Pâte au citron</u><br />Emietter la pâte d’amande dans un mixeur, ajouter le beurre fondu et de la fleur de sel.<br />Mixer / Arrêter.<br />Ajouter une cuillère à café de levure chimique.<br />Ajouter un œuf.<br />Mixer / Arrêter.<br />Ajouter un œuf, zester 2 citrons jaunes.<br />Mixer / Arrêter.<br />Verser la pâte lisse et homogène dans une poche.<br />Etaler des spéculoos mixés sur 5 mm dans un emporte-pièce rond pour faire le fond de tarte (Huiler le cercle un tout petit peu pour le démoulage).<br />Appliquer la pâte au citron sur son fond de tarte à mi-hauteur.<br />Passer au four à 210°C pour 15 min environ (surveillez la cuisson).<br />Récupérer le jus de 2 citrons jaunes dans un cul de poule (pour imbiber le biscuit).<br />Ajouter un peu de fleur d’oranger et un peu de fleur de sel.<br />Sortir le biscuit du four, imbiber de jus de citron. Moi j'ai rajouter un peu de liqueur de hierbas<br />Démouler le gâteau.<br />Réserver au congélateur pour un refroidissement express (2 minutes pas plus).</b></span><span style="color: #e06666; font-family: inherit; font-size: x-large;"><b><br /><br /><u>Fraises et son coulis</u><br />Dans une casserole verser 300 g de fraises mixées.<br />Mélanger un peu de pectine et de cassonade.<br />Ajouter le mélange dans la casserole.<br />Ajouter un peu de colorant alimentaire rouge.<br />Remuer.<br />Verser dans un bac, et filmer au contact.<br />Réserver au congélateur<br />Couper les fraises gariguettes en 4.<br />Assaisonner les fraises avec un peu de poivre du moulin.<br />Lier les fraises avec le coulis de fraises (qui a bien figé au congélateur)</b></span><span style="color: #e06666; font-size: x-large;"><b><br /><br /><u style="font-family: inherit;">Dressage</u><br /><span style="font-family: inherit;">Saupoudrer le biscuit sur le côté avec du codineige. Moi perso j'ai </span>zapper<span style="font-family: inherit;"> cette étape car j'en avait pas.</span><br /><span style="font-family: inherit;">Entourer le biscuit avec un ruban en plastique</span><br /><span style="font-family: inherit;">Poser les fraises sur le biscuit.</span><br /><span style="font-family: inherit;">Le recouvrir entièrement</span><br /><span style="font-family: inherit;">Enlever le ruban en plastique.</span><br /><span style="font-family: inherit;">Ajouter des fraises des bois.</span><br /><span style="font-family: inherit;">Ajouter des cubes de citron confit.</span><br /><span style="font-family: inherit;">Ajouter quelques petites feuilles de basilic.</span><br /><span style="font-family: inherit;">Terminer par des pensées (fleurs pour la décoration)</span><br /><span style="font-family: inherit;">Zester un peu de citron jaune.</span><br /><span style="font-family: inherit;">Poser sur l’assiette de présentation.</span></b></span><br />
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<span style="color: #e06666; font-size: x-large;"><b>voici la photo de Christophe Michalak.</b></span><br />
<span style="color: #e06666; font-size: x-large;"><b><span style="font-family: inherit;">Pour ceux qui veulent se rendre compte du </span>déroulement de la recette voici le lien pour voir tout en image.</b></span></div>
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<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/1qdfTMpHZsQ" width="480"></iframe>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-44039475378765688722015-03-10T18:03:00.000+01:002015-03-10T18:03:45.028+01:00les vrai pâtes à la carbonarra<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #3d85c6; font-size: x-large;"><b><span style="font-family: inherit;">Pour </span>aujourd'hui<span style="font-family: inherit;"> je vous propose la vrai recette des pates à la </span>carbonarra tellement meilleure et plus facile à faire que les pates à la creme fraiche.</b></span><br />
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<span style="color: #3d85c6; font-size: x-large;">pour 2 personnes:</span></b><br />
<span style="color: #3d85c6; font-size: x-large;"><b>400g de spaghetti ou de tagliatelle fraiche.</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>1sachet de parmesan en poudre</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>3 jaunes d' oeufs ( 1 par personne + 1 pour le plat)</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>et penser a garder de l'eau de cuisson des pates.</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>pour les gourmand qqs tranches de pancetta.</b></span><br />
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<span style="color: #3d85c6; font-size: x-large;">Faire cuire les pâtes selon l'indication du paquet.</span></b><br />
<span style="color: #3d85c6; font-size: x-large;"><b>pendant ce temps séparer les blancs des jaunes d'oeufs.</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>garder les jaunes et les mélanger avec le parmesan puis ajouter petit à petit un peu d'eau de cuisson des pates pour delayer la sauce en essayant surtout de garder une texture crémeuse.</b></span><br />
<span style="color: #3d85c6; font-size: x-large;"><b>Pour les plus gourmands, faire cuire qqn tranche bien fines de pancetta quelles soient bien grillée.et réservez les dans une assiette. servez les pâtes la sauce dessus et répartisse la pancetta en petit morceaux dessus.</b></span><br />
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<span style="color: #3d85c6; font-size: x-large;"><b>c'est mille fois mieux que des pâtes avec des lardons et de la crème. je suis sure qu'après avoir essayer cette recette vous ne ferez plus jamais de pâtes a la carbonari autrement. </b></span><br />
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<span style="color: #3d85c6; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-82024887127436429852015-03-01T22:17:00.000+01:002020-01-27T22:22:00.465+01:00Rapsody de grondin à la bohémienne<span style="color: #e69138; font-size: x-large;"><b><span style="font-family: inherit;">Bonjour </span>aujourd'hui<span style="font-family: inherit;"> une petite recette de poisson très facile comme toujours et qui change vraiment pour le coup.</span></b></span><br />
<span style="color: #e69138; font-size: x-large;"><b><span style="font-family: inherit;">en plus ce poisson ne coute pas cher du tout donc les amis foncez.</span></b></span><br />
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<span style="color: #e69138; font-size: x-large;"><b><span style="font-family: inherit;">Pour 4 personnes:</span></b></span><br />
<span style="color: #e69138; font-size: x-large;"><b><span style="font-family: inherit;">4 grondins </span>rouge<span style="font-family: inherit;"> a faire préparer par votre </span>poissonnier en lui demandant de le vider et retirer l'arrête centrale par le dos.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>1 boite de tomate pelée au jus</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>1 gros oignon</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>2 échalotes</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>un peu de melange de poivron tricolore surgelé </b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>1/2 verre de vin blanc sec</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>1càs de sucre en poudre</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>un peu de concentré de tomate</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>qqs graine de fenouil</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>un pincée de cumin en poudre</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>sel; poivre; piment d'espelette</b></span><br />
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<span style="color: #e69138; font-size: x-large;"><b>donc demander a votre poissonnier préféré de vider et retirer l'arête centrale du poisson par le dos pour qu'il ressemble à ça.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv9G-XqJZ1l3oKnX2kJWzDbTkAg4leCWC0IyN0cDOAX-Pr5kMSUMKDg33jvOinJDqUKPm0dL1h8rcRyQZJEuuNUd1akVrnPYoWN4Fg11fo1NJ4dKrJjjcsOU4cVlWPALPbL25HFeFpiw/s1600/20200127_151913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="758" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv9G-XqJZ1l3oKnX2kJWzDbTkAg4leCWC0IyN0cDOAX-Pr5kMSUMKDg33jvOinJDqUKPm0dL1h8rcRyQZJEuuNUd1akVrnPYoWN4Fg11fo1NJ4dKrJjjcsOU4cVlWPALPbL25HFeFpiw/s640/20200127_151913.jpg" width="302" /></a></div>
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<span style="color: #e69138; font-size: x-large;"><b>disposer votre poisson dans un plat allant au four, saler, poivre et mettez un peu de piment d'espelette.</b></span><br />
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<span style="color: #e69138; font-size: x-large;"><b><br /></b></span><span style="color: #e69138; font-size: x-large;"><b>dans un wok préparer la compotée de tomate à la bohémienne.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>mettre l'oignon, l'échalote, les poivron et les épices et laisser mijoter à feu moyen.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>quand la vapeur d'eau des legumes est évaporée, mettre le vin blanc et laisser réduire.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>quand le vin blanc est évaporer mettre le sucre en poudre et laisser légèrement caraméliser.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>ajouter la tomate et le concentré et laisser mijoter pour que l'eau du plat s'évapore.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>quand votre compotée est obtenue, déposer de la préparation dans le creux du poisson </b></span><br />
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<span style="color: #e69138; font-size: x-large;"><b>et enfourner pour 20 minute à 200°c.</b></span><br />
<span style="color: #e69138; font-size: x-large;"><b>servir avec un peu de riz.</b></span><br />
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<span style="color: #e69138; font-size: x-large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com0tag:blogger.com,1999:blog-4427870772244474956.post-80523076672487963762015-02-26T20:43:00.000+01:002015-02-26T20:43:01.259+01:00petit mijotage de dinde<span style="color: red; font-size: large;"><b><span style="font-family: inherit;">Bonsoir </span>aujourd'hui<span style="font-family: inherit;"> je vous propose une petite recette de derrière les f</span>agots quand on ne sais pas quoi faire et q'on ouvre les placard , le frigo et qu'il reste pas grand chose.</b></span><br />
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<a href="http://1.bp.blogspot.com/-dcSIV5e6bZA/VO90RbiDXgI/AAAAAAAADV8/hmdNMHqoDwA/s1600/2015%2B-%2B2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dcSIV5e6bZA/VO90RbiDXgI/AAAAAAAADV8/hmdNMHqoDwA/s1600/2015%2B-%2B2" height="640" width="480" /></a></div>
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<span style="color: red; font-size: large;"><b>pour 4 personnes:</b></span><br />
<span style="color: red; font-size: large;"><b>8 ailerons de donde (plus gros que ceux de poulet)</b></span><br />
<span style="color: red; font-size: large;"><b>1 gros oignon</b></span><br />
<span style="color: red; font-size: large;"><b>2 grosse poignée de melange de poivron tricolore surgelé</b></span><br />
<span style="color: red; font-size: large;"><b>2 verre de vin blanc sec</b></span><br />
<span style="color: red; font-size: large;"><b>2 verre d'eau</b></span><br />
<span style="color: red; font-size: large;"><b>1 cube bouillon volaille</b></span><br />
<span style="color: red; font-size: large;"><b>sel, poivre, origan.</b></span><br />
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<span style="color: red; font-size: large;"><b>faire rissoler l'oignon et les poivrons dans une sauteuse puis ajouter les ailerons de dinde et les faire colorer.</b></span><br />
<span style="color: red; font-size: large;"><b>émiettez le bouillon de volaille et ajouter le vin et l'eau.</b></span><br />
<span style="color: red; font-size: large;"><b>mettre les épices , mettre a feu doux et laisser mijoter pendant 30 minutes.</b></span><br />
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<span style="color: red; font-size: large;"><b>si vous voulez épaissir la sauce, mélanger 1 CàS de maïzena dans 2 CàS d'eau puis delayer dans le plat. vous pouvez mettre un peu de crème dans la sauce au service. ON peu aussi des le depart mettre une petite boite de champignon et qq. rondelles de carotte( en mode blanquette).</b></span><br />
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<a href="http://2.bp.blogspot.com/-g1sGMCGSxeU/VO90Rc9GToI/AAAAAAAADVw/mHY_MFkP4tc/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-g1sGMCGSxeU/VO90Rc9GToI/AAAAAAAADVw/mHY_MFkP4tc/s1600/2015%2B-%2B1" height="640" width="480" /></a></div>
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<span style="color: red; font-size: large;"><b><br /></b></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-20588446943526523452015-02-16T12:01:00.000+01:002015-02-17T12:23:50.363+01:00risotto de quico<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">Bonjour pour </span>aujourd'hui<span style="font-family: inherit;"> voici une petite recette avec du quico ( mélange de quinoa, lentille corail et carotte) spécialité bolivienne.</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">j'ai </span>souvent<span style="font-family: inherit;"> regarder sur internet pour des recette mais pas grand chose a part des galettes.</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">donc moi j'ai essayer de faire un risotto avec.</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">pour cela il vous faudra</span></span><br />
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<a href="http://3.bp.blogspot.com/-KbEPPYKM2UA/VOHLAxS_juI/AAAAAAAADPQ/3Lehy_l8A2U/s1600/2015%2B-%2B3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KbEPPYKM2UA/VOHLAxS_juI/AAAAAAAADPQ/3Lehy_l8A2U/s1600/2015%2B-%2B3" height="640" width="480" /></a></div>
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<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">pour 4 personnes:</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">400g de riz cuit</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">1 tasse de quico</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">2 tasse d'eau (ou 1 tasse eau 1 tasse vin blanc sec)</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">1 oignon</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">sel, poivre ail en poudre.</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">un peu d'huile d'olive.</span></span><br />
<span style="color: #e69138; font-size: x-large;"><span style="font-family: inherit;">5 càs de crème fraiche </span>épaisse</span><br />
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<span style="color: #e69138; font-size: x-large;">Emincer l'oignon, puis dans un wok, le faire revenir a feu moyen avec un peu d'huile d'olive.</span><br />
<span style="color: #e69138; font-size: x-large;">au bout de qq. minute quand il commence a bien colorer, ajouter le quico et laisser rissoler 2 minutes.</span><br />
<span style="color: #e69138; font-size: x-large;">ajouter les 2 tasses d'eau et couvrez.</span><br />
<span style="color: #e69138; font-size: x-large;">Quand l'eau est totalement absorbée par le quico, ajouter le riz deja cuit, et remuer.</span><br />
<span style="color: #e69138; font-size: x-large;">sur les dernières minutes de cuisson, ajouter la crème fraiche épaisse, remuer er servez.</span><br />
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<span style="color: #e69138; font-size: x-large;">en accompagnement de poisson grillé ou de viande blanche c'est un délice.</span><br />
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<a href="http://1.bp.blogspot.com/-GHWJ1fiw6WM/VOHNt_kWn-I/AAAAAAAADQM/IuA1a8tvoAo/s1600/2015%2B-%2B1" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GHWJ1fiw6WM/VOHNt_kWn-I/AAAAAAAADQM/IuA1a8tvoAo/s1600/2015%2B-%2B1" height="640" width="602" /></a></div>
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<span style="color: #e69138; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1tag:blogger.com,1999:blog-4427870772244474956.post-74916413839223597642015-02-16T11:40:00.002+01:002015-02-16T11:40:55.066+01:00riz cantonais maison.<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">Bonjour </span>aujourd'hui recette a faire<span style="font-family: inherit;"> à l'occasion du nouvel an chinois ou pour recycler votre restant de riz. je vous propose un petit riz cantonais maison vite fait bien fait qui ravira tout le monde.</span></span><br />
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<a href="http://2.bp.blogspot.com/--OcvoMGk-X8/VOHHgEneOKI/AAAAAAAADKc/Ngt5r0Y99xg/s1600/2015%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--OcvoMGk-X8/VOHHgEneOKI/AAAAAAAADKc/Ngt5r0Y99xg/s1600/2015%2B-%2B1" height="640" width="480" /></a></div>
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<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">pour 4 personnes:</span></span><br />
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">500g de riz thai cuit</span></span><br />
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">2 oeufs</span></span><br />
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">200g de petit pois surgelés</span></span><br />
<span style="color: #ffd966; font-size: x-large;">qqs.<span style="font-family: inherit;"> petits des de jambon blanc.</span></span><br />
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">sel, poivre et un peu de cumin en poudre.</span></span><br />
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #ffd966; font-size: x-large;"><span style="font-family: inherit;">dans une </span>poêle, faire revenir les dès de jambon dans un peu de beurre et ajouter des petits pois.</span><br />
<span style="color: #ffd966; font-size: x-large;">après qq. minutes, casser les 2 oeufs dans la poêle et les brouiller avec une spatule en bois.</span><br />
<span style="color: #ffd966; font-size: x-large;">salez légèrement, poivrez et ajouter un peu de cumin.</span><br />
<span style="color: #ffd966; font-size: x-large;">Ajouter le riz cuit et mélanger le tout.</span><br />
<span style="color: #ffd966; font-size: x-large;">servez aussitôt pour accompagner des nems ou tout autre petite spécialité asiatique.</span><br />
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<span style="color: #ffd966; font-size: x-large;"><br /></span>Marjoriehttp://www.blogger.com/profile/03257693834296065994noreply@blogger.com1