tag:blogger.com,1999:blog-62996758992146442582024-02-20T11:56:12.564+01:00La Cuisine De LéhannSur les conseils de ma famille et d'amis, je me suis enfin décidée à créer mon blog culinaire.
Cette passion pour la cuisine m'est venue après ma mutation du 9.7.3 au 9.7.4, car il n'y avait plus mamie ou maman chez qui je pouvais aller déguster de bons petits plats!!!
Je m'y suis donc mise sans grande conviction mais dès la naissance de mon fils, cette envie de savoir ce que nous mangions s'est fait ressentir de plus belle...
Et me voilà aujourd'hui en train de vous écrire!Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-6299675899214644258.post-29555895278160846132014-10-13T11:09:00.000+02:002014-10-13T11:09:13.425+02:00Risotto au saumon et ses légumes verts (Sans gluten, sans lactose)<div style="text-align: center;">
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<strong><em><span style="font-size: large;">Me revoici avec une plat crémeux, gourmand et équilibré!</span></em></strong></div>
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<strong><em><span style="font-size: large;">Qui plus est, sans gluten et sans lactose.</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboEDajIA9AVOEweuUTr78pk0Ac5lzFOca5BmEZnq4lND5g6gVF4CiJxDIv4_JAmQVU-BxYqqttF7seaWa8KZvw3YJTQv7n8OSD_pFGqN6vWfz2YJSYabPP89fnqFHd08725aR8rMHzBw/s1600/Risotto+saumon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboEDajIA9AVOEweuUTr78pk0Ac5lzFOca5BmEZnq4lND5g6gVF4CiJxDIv4_JAmQVU-BxYqqttF7seaWa8KZvw3YJTQv7n8OSD_pFGqN6vWfz2YJSYabPP89fnqFHd08725aR8rMHzBw/s1600/Risotto+saumon.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<span style="background-color: #6aa84f; color: #f1c232; font-size: large;"><strong><em><u>Les ingrédients :</u></em></strong></span><br />
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<ul>
<li><strong><em>2 tranches de saumon</em></strong></li>
<li><strong><em>1 boîte de lait de coco</em></strong></li>
<li><strong><em>1 petite boîte de champignons de Paris</em></strong></li>
<li><strong><em>3 pots de riz rond type arborio (doseur vendu avec le cuiseur de riz -photo dans le déroulement de la recette)</em></strong></li>
<li><strong><em>des petits pois</em></strong></li>
<li><strong><em>des haricots verts</em></strong></li>
<li><strong><em>1 oignon</em></strong></li>
<li><strong><em>2 citrons</em></strong></li>
<li><strong><em>1 KUB</em></strong></li>
<li><strong><em>1 CàS de curcuma en poudre</em></strong></li>
<li><strong><em>1 litre d'eau</em></strong></li>
<li><strong><em>sel (si besoin)</em></strong></li>
<li><strong><em>poivre</em></strong></li>
<li><strong><em>de l'huile d'olive</em></strong></li>
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<span style="background-color: #6aa84f; color: #f1c232; font-size: large;"><strong><em><u>La préparation :</u></em></strong></span><br />
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<strong><em>Coupez vos darnes en cubes, assaisonner d'un citron, sel, poivre. Réservez.</em></strong></div>
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<strong><em>Préparez votre bouillon, avec le litre d'eau et le KUB. Réservez.</em></strong></div>
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<strong><em>Dans votre marmite, faites revenir dans 3 CàS d'huile d'olive, votre oignon que vous aurez émincé au préalable.</em></strong></div>
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<strong><em>Ajoutez les 3 pots de riz et mélangez pendant environ 5 min, le temps que le riz s'imprègne de l'huile. Il devient translucide.</em></strong> </div>
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<strong><em>Ajoutez une louche de votre bouillon et mélangez, jusqu'à ce que le riz ait absorbé l'eau.</em></strong></div>
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<strong><em>Ajoutez les haricots verts (une belle poignée), mélangez et ajoutez une louche de bouillon.</em></strong></div>
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<strong><em>Une fois l'eau absorbée, ajoutez la boîte de champignons de Paris avec son eau, mélangez jusqu'à ce qu'il n'y ait plus d'eau.</em></strong></div>
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<strong><em>Ajoutez les petits pois (une belle poignée) et une louche de bouillon, mélangez.</em></strong></div>
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<strong><em>Ajoutez deux autres louches de bouillon au fur et à mesure ainsi que la CàS de curcuma, mélangez jusqu'à ce qu'il n'y ait plus d'eau que ce soit dans votre casserole et dans votre marmite. </em></strong></div>
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<strong><em>Goûtez votre riz, il sera al dente voire plus ou moins fondant. Il le sera encore plus avec l'ajout du lait de coco (le riz continuera à se gorger du liquide)</em></strong></div>
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<strong><em>Ajoutez le saumon avec sa marinade et versez 1/4 de la boîte de lait de coco, mélangez pendant 10 à 15 min.</em></strong></div>
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<div style="text-align: center;">
<strong><em>Rectifiez l'assaisonnement si besoin en ajoutant du sel, du poivre et du citron.</em></strong></div>
<div style="text-align: center;">
<strong><em>Et pour avoir ce côté gourmand, une fois le feu éteint, versez le reste du lait de coco et mélangez.</em></strong></div>
<div style="text-align: center;">
<strong><em></em></strong> </div>
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<strong><em></em></strong> </div>
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<strong><em><span style="font-size: x-large;">C'est prêt!!!</span></em></strong></div>
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<strong><em><span style="background-color: #6aa84f; color: #f1c232; font-size: x-large;"><u>Bon appétit!!!</u></span></em></strong></div>
<strong><em><span style="font-size: large;"></span></em></strong><br />
<div style="text-align: right;">
<strong><em><span style="color: #990000; font-size: large;">Cuisinement vôtre ;-)</span></em></strong></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-50722376998666025822014-09-07T16:15:00.000+02:002014-09-07T16:15:11.483+02:00Pudding cramanioc coco<br />
<div style="text-align: center;">
<strong><em>Me revoici avec un gâteau de chez moi que l'on appelle, pudding cramanioc coco.</em></strong></div>
<div style="text-align: center;">
<strong><em>Ce dernier est composé de racines de manioc, de noix de coco et d'épices. </em></strong></div>
<div style="text-align: center;">
<strong><em>Il peut se manger comme dessert ou comme goûté. Peu bourratif, surtout quand il n'est pas complété de farine ou d'œufs, il se prépare assez rapidement. Le plus long sera de casser les noix de coco, couper les racines de manioc puis la cuisson.</em></strong></div>
<div style="text-align: center;">
<strong><em></em></strong> </div>
<div style="text-align: center;">
<strong><em>Allez c'est partie!!!</em></strong></div>
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<strong><em><u><span style="color: magenta; font-size: large;">Ingrédients :</span></u></em></strong><br />
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<ul>
<li><strong><em>2 noix de coco (pour ceux qui n'osent pas en acheter vous pouvez utiliser la noix de coco râpée en sachet, mais le rendu est différent. Il faudra également rajouter du lait de coco en boîte en plus pour avoir le goût du coco)</em></strong></li>
<li><strong><em>2/3 racines de manioc (j'en prends toujours 1 ou 2 de plus car en l'épluchant, j'ai souvent des surprises, idem pour la noix de coco)</em></strong></li>
<li><strong><em>2 boites de lait concentré sucrée (un peu plus ou moins selon vos goûts)</em></strong></li>
<li><strong><em>De la cannelle</em></strong></li>
<li><strong><em>De la muscade</em></strong></li>
<li><strong><em>1 citron vert</em></strong></li>
<li><strong><em>Arômes (vanille, noyau (amande amer), rhum blanc ou vieux )</em></strong></li>
</ul>
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<strong><em><u><span style="color: magenta; font-size: large;">Préparation :</span></u></em></strong><br />
<br />
<strong><em>Après avoir cassé vos noix, épluché et coupé vos racines, rincez tout ceci afin de tout mettre dans votre robot.</em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7nJ418F1XCkwpTrmgE1AidPkvhJbYzq_E7e2U5AWhahBHOvAgf71o19Ogd9Ssbw_m85NfPCSgwcQi4d-k3-FjZpbrEu-F5feTiDWM7jOkbSLUs8zisTpM4vJ1JqorZ4dufVlZH_RjcM/s1600/Mixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7nJ418F1XCkwpTrmgE1AidPkvhJbYzq_E7e2U5AWhahBHOvAgf71o19Ogd9Ssbw_m85NfPCSgwcQi4d-k3-FjZpbrEu-F5feTiDWM7jOkbSLUs8zisTpM4vJ1JqorZ4dufVlZH_RjcM/s1600/Mixer.jpg" height="640" title="Lacuisinedelehann.blogspot.com" width="422" /></a></div>
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<div style="text-align: center;">
<strong><em>Versez le lait concentré sucré.</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmYUh0svX0VTqQpeaBNty5c3nMI5Nk45TvKiuEurthICXczCbwDvIv_DgatFuhxBOtPwghY8HAtsTlP5PVcy_LXncW4ikID_8q3gz6DCUNYatM0zwa9y5twYyw-PMhgVxzg1pABZ-Vfk/s1600/Lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmYUh0svX0VTqQpeaBNty5c3nMI5Nk45TvKiuEurthICXczCbwDvIv_DgatFuhxBOtPwghY8HAtsTlP5PVcy_LXncW4ikID_8q3gz6DCUNYatM0zwa9y5twYyw-PMhgVxzg1pABZ-Vfk/s1600/Lait.jpg" height="422" title="Lacuisinedelehann.blogspot.com" width="640" /></a></div>
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<em><strong>Ajoutez toutes les épices :</strong></em><br />
<ul>
<li><strong><em>citron râpé</em></strong></li>
<li><strong><em>muscade râpée</em></strong></li>
<li><strong><em>cannelle râpée</em></strong></li>
<li><strong><em>rhum</em></strong></li>
<li><strong><em>Aromes vanille et noyau</em></strong></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvoYaYE14OOvXADHxX1G0yYii2qL5L508uKQCVhUMiILn-Yg8lnQrGCU-g1UPggIslXgjOPK9BD_WntHaNROnBbVazgh-2XQEiUpTEpGfi9n12TcnKgV_trOlYsIg_CujVR6FOzk_pEs/s1600/Epices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvoYaYE14OOvXADHxX1G0yYii2qL5L508uKQCVhUMiILn-Yg8lnQrGCU-g1UPggIslXgjOPK9BD_WntHaNROnBbVazgh-2XQEiUpTEpGfi9n12TcnKgV_trOlYsIg_CujVR6FOzk_pEs/s1600/Epices.jpg" height="422" title="Lacuisinedelehann.blogspot.com" width="640" /></a></div>
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<strong><em>Ajoutez l'équivalent de 2 CàS de beurre demi sel (facultatif, mais apporte un moelleux et une gourmandise supplémentaire au gâteau, puis le demi sel car je trouve que cela "casse" un peu le côté sucré), mélangez le tout.</em></strong></div>
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<div style="text-align: center;">
<strong><em>Beurrez votre plat ou moule.</em></strong></div>
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<div style="text-align: center;">
<strong><em>Versez la préparation.</em></strong></div>
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<div style="text-align: center;">
<em><strong>Enfournez dans un four préchauffé à 200°.</strong></em></div>
<div style="text-align: center;">
<em><strong>Cuisson à 200° à chaleur traditionnel durant 40 min puis à 180° à chaleur tournante durant 20 min.</strong></em></div>
<div style="text-align: center;">
<em><strong>Laissez complètement refroidir avant dégustation, ceci dit vous pouvez également l'apprécier tiède. ;-)</strong></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgBW4pYkxglYEtwgxFfJkiz5foOx1pKEAECp4sPCsEwTkdFZrL1cC6x9SROpGKS0qA0R2F7XXifqmjaUCO5Zt0DILqP_mtZtthupqhCmmO-qxjmFL0mHT4cFvOrGdTwZyKJqAcJXlbo4/s1600/Pudding+cramanioc+coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgBW4pYkxglYEtwgxFfJkiz5foOx1pKEAECp4sPCsEwTkdFZrL1cC6x9SROpGKS0qA0R2F7XXifqmjaUCO5Zt0DILqP_mtZtthupqhCmmO-qxjmFL0mHT4cFvOrGdTwZyKJqAcJXlbo4/s1600/Pudding+cramanioc+coco.jpg" height="422" title="Lacuisinedelehann.blogspot.com" width="640" /></a></div>
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<div style="text-align: center;">
<span style="color: magenta; font-size: x-large;"><strong><em>Très bonne dégustation!!!</em></strong></span></div>
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Voici une part encore tiède, donc peu sèche et très moelleuse!<br />
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-17522870342849777082014-07-06T12:28:00.001+02:002014-07-06T12:28:30.424+02:00Muffins salés<div style="text-align: justify;">
<b><i>Durant les différents matchs de notre sélection Française, avec des amis nous avons organisé des visionnages chez untel ou untel et il fallait ramener quelque chose à grignoter.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>J'ai pensé à des mini muffins salés, qui se préparent très rapidement, se mangent en une bouchée et ce pour le plaisir du palais :-p</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Je vous poste deux préparations en même temps.</i></b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtctG_o2zXxEr0bB8TZKSB8m5curbBPAfTRpwDRL9SxX1KwQSrSmAwN1pVYh6QLTvO6yLRfru345h3heKkP80OjWPlG4sxkveiweAl1XioSr8xbuooBMCPqVu1xgW5fGK4IqYB_pBZXc/s1600/Muffins+sal%C3%A9s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtctG_o2zXxEr0bB8TZKSB8m5curbBPAfTRpwDRL9SxX1KwQSrSmAwN1pVYh6QLTvO6yLRfru345h3heKkP80OjWPlG4sxkveiweAl1XioSr8xbuooBMCPqVu1xgW5fGK4IqYB_pBZXc/s1600/Muffins+sal%C3%A9s.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Muffins olives aux anchois</span></i></b></td></tr>
</tbody></table>
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<span style="color: #274e13; font-size: large;"><b><i><u style="background-color: #cccccc;">Les ingrédients :</u></i></b></span><br />
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<li style="text-align: justify;"><b><i>2 yaourts natures</i></b></li>
<li style="text-align: justify;"><b><i>2 oeufs</i></b></li>
<li style="text-align: justify;"><b><i>100g de farine</i></b></li>
<li style="text-align: justify;"><b><i>Des lardons (à votre convenance)</i></b></li>
<li style="text-align: justify;"><b><i>Du gruyère râpé (à votre convenance)</i></b></li>
<li style="text-align: justify;"><b><i>Du persil (à votre convenance)</i></b></li>
<li style="text-align: justify;"><b><i>Du sel</i></b></li>
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<li style="text-align: justify;"><b><i>200g de fromage de chèvre frais</i></b></li>
<li style="text-align: justify;"><b><i>4 tranches de jambon</i></b></li>
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<b><i>Vous pouvez mettre ce que vous voulez dans vos muffins, laissez libre cours à vos envies et votre imagination.</i></b></div>
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<b><i><span style="color: #274e13; font-size: large;"><u style="background-color: #cccccc;">La préparation :</u></span></i></b></div>
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<b><i>Versez les deux yaourts dans votre saladier.</i></b></div>
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<b><i>Les deux œufs, mélangez.</i></b></div>
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<b><i>Ajoutez la farine pour la préparation aux lardons (1), mélangez.</i></b></div>
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<b><i>Le gruyère râpé.</i></b></div>
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<b><i>Émincez les oignons et le persil. Réservez.</i></b></div>
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<b><i><span style="background-color: #cccccc; color: #cc0000;">CETTE ETAPE EST FACULTATIVE.</span></i></b></div>
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<b><i><span style="background-color: #cccccc; color: #cc0000;">Vous pouvez ne pas faire revenir vos aliments.</span></i></b></div>
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<b><i><span style="background-color: #cccccc; color: #cc0000;">Je l'ai fait afin de faire ressortir tous les arômes des aliments.</span></i></b></div>
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<b><i>Faites revenir sans ajout de matière grasse, les lardons, les oignons et le persil.</i></b></div>
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<b><i>Ajoutez les lardons à la préparation précédente. Mélangez.</i></b></div>
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<b><i>Ajoutez le fromage de chèvre pour l'autre préparation (2).</i></b></div>
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<b><i>Ajoutez le jambon et la farine pour la préparation 2, mélangez.</i></b></div>
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<b><i>Avant de versez la préparations dans votre moule ou vos moules, rectifiez l’assaisonnement si besoin.</i></b></div>
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<b><i>J'ai utilisé un moule à cannelé en silicone de 30 portions, que j'ai graissé au préalable.</i></b></div>
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<b><i>Préchauffez votre four à 180° et enfournez pour 30min à chaleur tournante ou pas.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8a6_0BHS6fchS0bkD32KGVr4SuQdLNm3kNMDh-7ZvNjVX2glPYvyRKO6FnyrmRATiKNMQWJEB-fm1sxcFwXqHyHbSsNG2gXRLkhdVSfsPPnw7eyBIwMdl3lWjPzxflQa7RC_MsS9R-E/s1600/Muffins+sal%25C3%25A9s1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS8a6_0BHS6fchS0bkD32KGVr4SuQdLNm3kNMDh-7ZvNjVX2glPYvyRKO6FnyrmRATiKNMQWJEB-fm1sxcFwXqHyHbSsNG2gXRLkhdVSfsPPnw7eyBIwMdl3lWjPzxflQa7RC_MsS9R-E/s1600/Muffins+sal%25C3%25A9s1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Les muffins olives anchois, tout juste sorti du four</span></i></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQ065bDI_uz9P7JN7HDxdLUw37LciGxWPuCr3Qbvf5hKUwmIkNfJ1cy7OzUyzPQOhpiFI2wb6bkL_yIe_3fKW6CeQ35F-Rz9JWn38GqILHzJ3VhrK9qcgGB8UPY8UgVXWvL-48WVbxG4/s1600/Cuits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQ065bDI_uz9P7JN7HDxdLUw37LciGxWPuCr3Qbvf5hKUwmIkNfJ1cy7OzUyzPQOhpiFI2wb6bkL_yIe_3fKW6CeQ35F-Rz9JWn38GqILHzJ3VhrK9qcgGB8UPY8UgVXWvL-48WVbxG4/s1600/Cuits.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Les muffins lardons, oignons, persil</span></i></b></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Facile, rapide et bon!</i></b></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Très bonne dégustation!</span></i></b></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: right;">
<b><i><span style="background-color: #cccccc; color: red; font-size: x-large;">Cuisinement vôtre ;-)</span></i></b></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-50834745635824532252014-06-14T14:30:00.000+02:002014-06-14T14:30:23.238+02:00Mon tiramisu Nutella Spéculoos<div style="text-align: center;">
<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: x-large;"><br /></span></u></i></b></div>
<div style="text-align: center;">
<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: x-large;">Coucou tout le monde!!!</span></u></i></b></div>
<b><i><br /></i></b>
<b><i><br /></i></b>
<div style="text-align: justify;">
<b><i>Voilà un moment que je n'ai pas publié!</i></b></div>
<div style="text-align: justify;">
<b><i>Afin de me "rattraper", je vous propose un dessert très gourmand, que bien souvent nos hanches et notre ventre aiment moins ;-)</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Cela fait un moment que j'ai envie de préparer ce dessert, et je me suis décidée hier soir sur le tard.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Phz2UzCZ5_MQSaxPk-onS6QD9LLx_6MdzOlQ9kDlHTkPVg8NceibmkPBMz46jEcMf_vdfPrAqxioa_d_8Wttn1FGOOUpbZilDKnC4Gip3q0rpmrk2CAGRt0C279Q08aoyigPhXfVV3s/s1600/Tiramisu4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Phz2UzCZ5_MQSaxPk-onS6QD9LLx_6MdzOlQ9kDlHTkPVg8NceibmkPBMz46jEcMf_vdfPrAqxioa_d_8Wttn1FGOOUpbZilDKnC4Gip3q0rpmrk2CAGRt0C279Q08aoyigPhXfVV3s/s1600/Tiramisu4.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: large;">Allez, c'est parti!!!</span></u></i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5hEw-iItyhe2immnrmufi8sbCZL8iCNIp78eBebpgkiT2HDMMCLRAGv_InQMI-UEiEpEXXYeoRAKF9vMG4YONzIVoG-8vZfXQAIrY3ddAS4pGYbsX3T_EO8CSTwWYq_-Gpc0Al9UdvQ/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5hEw-iItyhe2immnrmufi8sbCZL8iCNIp78eBebpgkiT2HDMMCLRAGv_InQMI-UEiEpEXXYeoRAKF9vMG4YONzIVoG-8vZfXQAIrY3ddAS4pGYbsX3T_EO8CSTwWYq_-Gpc0Al9UdvQ/s1600/Ingr%25C3%25A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Les ingrédients</span></i></b></td></tr>
</tbody></table>
<br />
<b><i>500g de mascarpone</i></b><br />
<b><i>350g de nutella</i></b><br />
<b><i>25 cl de crème liquide soit 250g</i></b><br />
<b><i>4 oeufs</i></b><br />
<b><i>2 paquets de spéculoos</i></b><br />
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<br />
<br />
<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: large;">La préparation :</span></u></i></b><br />
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<br />
<div style="text-align: center;">
<b><i>Montez votre chantilly. Réservez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ7powPoZA2AlTW2fyQ8P1ObqSPYsLwDnTxL6caI3uTrqMw4ZUwgdOvr6jLT0S5BylJJRtYgVJXtU1vOJlebXYjYMeskcwf06-Y9QpTYYO0JOpz7RFIAkjRJtusOXZt3y-SeNmpTI_Rs/s1600/Cr%25C3%25A8me+liquide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ7powPoZA2AlTW2fyQ8P1ObqSPYsLwDnTxL6caI3uTrqMw4ZUwgdOvr6jLT0S5BylJJRtYgVJXtU1vOJlebXYjYMeskcwf06-Y9QpTYYO0JOpz7RFIAkjRJtusOXZt3y-SeNmpTI_Rs/s1600/Cr%25C3%25A8me+liquide.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0AJ1Y1RAfp6JVj_-MiWeJYXHwwqXNr3RxTG3AHHxhJhnanSraORnyHx-kjqeekguyofytvDpErMD1DSsa7lIC9U_SnPEhOBFHsaEQvKySDicVoIAkUs6ZP-iNeuCsfSvuS7EAwa6h2M/s1600/Chantilly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0AJ1Y1RAfp6JVj_-MiWeJYXHwwqXNr3RxTG3AHHxhJhnanSraORnyHx-kjqeekguyofytvDpErMD1DSsa7lIC9U_SnPEhOBFHsaEQvKySDicVoIAkUs6ZP-iNeuCsfSvuS7EAwa6h2M/s1600/Chantilly.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Séparez le blanc des jaunes. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmikSk00opydUiKM630CjO5B5717JRWOmuppQykxmKhKp46cEIOZil22r3Z9yzC80iHZaNkXpmGbjsfc_SX-kbwH8rY4u2jDK3j3Qp_gJr2ToJi1NwuVWRF4WBN9p3EBQJljW3fGlZ7hY/s1600/Blancs+d%2527oeufs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmikSk00opydUiKM630CjO5B5717JRWOmuppQykxmKhKp46cEIOZil22r3Z9yzC80iHZaNkXpmGbjsfc_SX-kbwH8rY4u2jDK3j3Qp_gJr2ToJi1NwuVWRF4WBN9p3EBQJljW3fGlZ7hY/s1600/Blancs+d%2527oeufs.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Mélangez les jaunes avec le mascarpone. Réservez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aIEF3EPmiaReGEXATH_8fu6k9fepV-boUx3Sw7tD47-n2lTkW3lQdvWlahTtGNxBsvSi5QowtF3hxtfyZeKkmTcww1OXOxTO7gHJY6AYixO4ETUm1060dzNygp9EZ3x1BSSNcGf5Pus/s1600/Mascarpone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aIEF3EPmiaReGEXATH_8fu6k9fepV-boUx3Sw7tD47-n2lTkW3lQdvWlahTtGNxBsvSi5QowtF3hxtfyZeKkmTcww1OXOxTO7gHJY6AYixO4ETUm1060dzNygp9EZ3x1BSSNcGf5Pus/s1600/Mascarpone.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TEHYTJs3jkg6Ak-ZkGMW9_mJTwcEaNPQYKOtwsho8EVsClUobUVXA6e25XtGhLiuUm1LOyuVESQeJJj2GGc2X8bvAC4WeiEcEfBOZ1ni7_Opar0Jk6UKC1GfzMyCabxewFkz4eJd1Ds/s1600/Ajout+des+oeufs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TEHYTJs3jkg6Ak-ZkGMW9_mJTwcEaNPQYKOtwsho8EVsClUobUVXA6e25XtGhLiuUm1LOyuVESQeJJj2GGc2X8bvAC4WeiEcEfBOZ1ni7_Opar0Jk6UKC1GfzMyCabxewFkz4eJd1Ds/s1600/Ajout+des+oeufs.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiZrFAfEEHbkKNV0utb8-AKA-GE9msZ-L0vsIYWh_vsxABQEQyf9ViEhkYj20ng7zEPxVBZ56-83weBIpyAOKX4lldj_TyOUWTDUvbKpjExM9PXJKBSeqJ4EOsoZ1sTA43w4A0iUdk9Y/s1600/M%25C3%25A9langer+mascarpone+jaune.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiZrFAfEEHbkKNV0utb8-AKA-GE9msZ-L0vsIYWh_vsxABQEQyf9ViEhkYj20ng7zEPxVBZ56-83weBIpyAOKX4lldj_TyOUWTDUvbKpjExM9PXJKBSeqJ4EOsoZ1sTA43w4A0iUdk9Y/s1600/M%25C3%25A9langer+mascarpone+jaune.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Montez vos blancs en neige. Réservez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQxJIrZISJJvqZ-fmjlNT0Pi1CcO5dfKmDdhEjJ3lwPHPna0aOPyIAlew3n4sO5ZSsACTFWZ5kly-qOwiup4-2zStE159x-kHr91Gb_EWLwvE-vUIRUwogFFqMUcNrBXJZtJfmtAg0XU/s1600/Blancs+en+neige.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQxJIrZISJJvqZ-fmjlNT0Pi1CcO5dfKmDdhEjJ3lwPHPna0aOPyIAlew3n4sO5ZSsACTFWZ5kly-qOwiup4-2zStE159x-kHr91Gb_EWLwvE-vUIRUwogFFqMUcNrBXJZtJfmtAg0XU/s1600/Blancs+en+neige.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Versez votre nutella dans votre bol, puis ajoutez la chantilly. Réservez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilSl53Ngjl3Jg5-aLrNgd_JMvkB1L0u7nAT6ZsInOfXlf_lPGszMxZ519icqEb-KcAR932ufPpV_HKyuUR7793Gnc53fe_uE-UeAhm8uEec5egoGFtH5TUBzxGgs0V0YqRs5X6hOyejw/s1600/Nutella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilSl53Ngjl3Jg5-aLrNgd_JMvkB1L0u7nAT6ZsInOfXlf_lPGszMxZ519icqEb-KcAR932ufPpV_HKyuUR7793Gnc53fe_uE-UeAhm8uEec5egoGFtH5TUBzxGgs0V0YqRs5X6hOyejw/s1600/Nutella.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLoNklhtgGbhdH_f9GCsjXDqBucBFMTTkzA7X_jDlT8VLx9lSKWAl8FjVpnG3RJNJWRGAMlOK2DhNBObmrEOPW8ktqC_9unUPeIc6m74OVFIs0lycn32cqQf8c1miTW0_Tpgx9xJmMUY/s1600/M%25C3%25A9lange+nutella+chantilly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLoNklhtgGbhdH_f9GCsjXDqBucBFMTTkzA7X_jDlT8VLx9lSKWAl8FjVpnG3RJNJWRGAMlOK2DhNBObmrEOPW8ktqC_9unUPeIc6m74OVFIs0lycn32cqQf8c1miTW0_Tpgx9xJmMUY/s1600/M%25C3%25A9lange+nutella+chantilly.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTvFYYNKcl7WzM0lKo3kOD5NYGWYoqfPtJG-yrwlKDqV0P1KXbp7CzFujLYvCRLC18UP8DaeftjjF6aw44w1ZYjSiXLD_AhscM6KtMPHbVhSh4tZkHJqWlQ0V4J7LYxhrw3dmEM4hmlM/s1600/Chantilly+nutella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTvFYYNKcl7WzM0lKo3kOD5NYGWYoqfPtJG-yrwlKDqV0P1KXbp7CzFujLYvCRLC18UP8DaeftjjF6aw44w1ZYjSiXLD_AhscM6KtMPHbVhSh4tZkHJqWlQ0V4J7LYxhrw3dmEM4hmlM/s1600/Chantilly+nutella.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez les blancs en neige au mascarpone. Mélangez délicatement avec une maryse. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uNgb9TpR_3qQ-4LBHFCXkB42b77wXeZTKJNnH3ANsq5g1EQXTk2g4rVa9Ndxqt3z0JkA9u43Tl5hrsQUOrqD5i2BiH12GYk8xXm_OE22QlS1eftJ6Nu92yghq2aQ6rUYRHhv3vUt5zU/s1600/M%25C3%25A9lange+mascarpone+blancs+en+neige.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uNgb9TpR_3qQ-4LBHFCXkB42b77wXeZTKJNnH3ANsq5g1EQXTk2g4rVa9Ndxqt3z0JkA9u43Tl5hrsQUOrqD5i2BiH12GYk8xXm_OE22QlS1eftJ6Nu92yghq2aQ6rUYRHhv3vUt5zU/s1600/M%25C3%25A9lange+mascarpone+blancs+en+neige.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfRDXcgd9Fkm7FFiBbUOHvKUclVzReKvOC5Uc9lUxHkgS6XjymWvLYsywgRLVESTG-qcA10kFWIySwH-VUCd2k3GGeO8jw5uDdpr6qryo7q_USJb2ZWF9-Mm4fo3R6TWo5mhd7cgdVfs/s1600/Pr%25C3%25A9paration+mascarpone+blancs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfRDXcgd9Fkm7FFiBbUOHvKUclVzReKvOC5Uc9lUxHkgS6XjymWvLYsywgRLVESTG-qcA10kFWIySwH-VUCd2k3GGeO8jw5uDdpr6qryo7q_USJb2ZWF9-Mm4fo3R6TWo5mhd7cgdVfs/s1600/Pr%25C3%25A9paration+mascarpone+blancs.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: large;">Le dressage :</span></u></i></b><br />
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<div style="text-align: center;">
<b><i>Émiettez le spéculoos dans votre verrine, verre à martini (comme ici), votre plat (au choix et selon ce que vous disposez).</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12Wb9hc-51qDbrhvcWutjJ1LL3hBb-CSr3XSX20FmChB6UOFpevOUgN4UM0lkg2V0ieI2_9II9WpnV9D1m4H-qO8zJaod9-xI3snlxTaIabl2YJOUxm9smun2mndWr7Nay7YDofHEAuA/s1600/Pr%25C3%25A9sentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12Wb9hc-51qDbrhvcWutjJ1LL3hBb-CSr3XSX20FmChB6UOFpevOUgN4UM0lkg2V0ieI2_9II9WpnV9D1m4H-qO8zJaod9-xI3snlxTaIabl2YJOUxm9smun2mndWr7Nay7YDofHEAuA/s1600/Pr%25C3%25A9sentation.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<br />
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<br />
<div style="text-align: center;">
<b><i>Ajoutez à l'aide d'une CàS ou une poche à douille, la crème mascarpone.</i></b></div>
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<b><i>Ajoutez la chantilly nutella, même principe que pour la crème mascarpone. </i></b></div>
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<b><i>Par contre, ne pas en mettre une grosse épaisseur au risque qu'à la dégustation ce soit écœurant.</i></b></div>
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<b><i>Et en recommence en alternant les couches.</i></b></div>
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<span style="color: magenta; font-size: large;"><b><i><u style="background-color: #cccccc;">La présentation :</u></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRrSpDcjqxwosjnNAA1Cq-J2gJG9EqZeks8b1AOtU2UXS9FIl8Khgl8OdOurCqGoeND1b-5MXuOC22efIMe9iLc7r55I1-dY2kkDT_GMSuJIEor12PmYlBUNu0rs29Wyb2A5XtnZ9Tdw/s1600/Tiramisu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRrSpDcjqxwosjnNAA1Cq-J2gJG9EqZeks8b1AOtU2UXS9FIl8Khgl8OdOurCqGoeND1b-5MXuOC22efIMe9iLc7r55I1-dY2kkDT_GMSuJIEor12PmYlBUNu0rs29Wyb2A5XtnZ9Tdw/s1600/Tiramisu1.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></div>
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<b><i style="background-color: #cccccc;">Après l'avoir goûté, vous pouvez constater que mes niveaux se tiennent :-)</i></b></div>
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<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: large;">La version familiale faite avec le reste de la préparation :</span></u></i></b></div>
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<b><i>Un dessert à préparer la veille pour le lendemain.</i></b></div>
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<b><i>Avec cette quantité de préparation, j'ai eu 4 verres à martini et un petit plat à gratin. ;-)</i></b></div>
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<b><i><u><span style="background-color: #cccccc; color: magenta; font-size: large;">Bonne dégustation!!!</span></u></i></b></div>
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<b><i><u><span style="color: red; font-size: x-large;">Cuisinement vôtre! </span></u></i></b></div>
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<br />Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-88372930277169646322014-05-27T12:13:00.003+02:002014-05-28T12:57:52.495+02:00Chaussons à la viande<b><i><br /></i></b>
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<b><i><u><span style="background-color: #666666; color: cyan; font-size: large;">Me voici de nouveau avec une autre recette rapide et facile!</span></u></i></b></div>
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<b><i>J'ai regardé ce qu'il y avait dans mon réfrigérateur et j'ai trouvé des choses intéressantes pour un repas équilibré et bon. ;-)</i></b></div>
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<b><i><span style="background-color: #666666; color: cyan; font-size: large;"><u>Les ingrédients :</u></span></i></b><br />
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<ul>
<li style="text-align: justify;"><b><i>2 pâtes feuilletées, ou brisées ou 1 de chaque. Pour moi, c'était 1 de chaque.</i></b></li>
<li style="text-align: justify;"><b><i>3 escalopes de dinde</i></b></li>
<li style="text-align: justify;"><b><i>1 boîte de lardons fumés</i></b></li>
<li style="text-align: justify;"><b><i>1 oignon</i></b></li>
<li style="text-align: justify;"><b><i>1 bocal d'olives vertes</i></b></li>
<li style="text-align: justify;"><b><i>Environ 6 champignons de paris frais (plus ou moins selon la taille et vos goûts)</i></b></li>
<li style="text-align: justify;"><b><i>5cl de crème liquide</i></b></li>
<li style="text-align: justify;"><b><i>Du persil</i></b></li>
<li style="text-align: justify;"><b><i>Sel</i></b></li>
<li style="text-align: justify;"><b><i>Poivre</i></b></li>
<li style="text-align: justify;"><b><i>Des graines de sésame</i></b></li>
<li style="text-align: justify;"><b><i>1 jaune d’œuf et un peu de lait pour la dorure</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i>Après pour la farce vous pouvez changer, varier, de la viande boeuf, du porc, des crevettes etc...</i></b></div>
<div style="text-align: justify;">
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<b><i><u><span style="background-color: #666666; color: cyan; font-size: large;">La préparation :</span></u></i></b></div>
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<div style="text-align: center;">
<b><i><u><span style="background-color: #666666; color: cyan; font-size: large;">La farce :</span></u></i></b></div>
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<div style="text-align: center;">
<b><i>Soit vous avez un hachoir, soit vous achetez de la viande hachée et ensuite intégrez les différents ingrédients.</i></b></div>
<div style="text-align: center;">
<b><i>Bien entendu, si c'est la 2e option, vous ne tenez pas entièrement compte de la liste des ingrédients, vous adaptez.</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: center;">
<b><i>Bon, allez on commence à hacher quasiment tout.</i></b></div>
<div style="text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrl8CRQ-shi2QAOFY_EEf_GhtxsU_9jgRGkniPM3we8LC1nXNd-bq8A2FJN3keDKnZrjgwF-SgSVEtP2wUT0-l3ZnX1wTuoYGku-9_GOqbyV8LnkD9AFmXaJW-spqj5yTgcDopP285HE/s1600/Mixer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrl8CRQ-shi2QAOFY_EEf_GhtxsU_9jgRGkniPM3we8LC1nXNd-bq8A2FJN3keDKnZrjgwF-SgSVEtP2wUT0-l3ZnX1wTuoYGku-9_GOqbyV8LnkD9AFmXaJW-spqj5yTgcDopP285HE/s1600/Mixer.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Lardons, oignon, olives</span></i></b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirja5tGPVpuSByx0f4-wilV60OrxT06V-m7SKBak3nKTFWTaa93RE3Zo7CGTgVwDNDKFe5imtfZnyAxibVJ69ayVuPnRAhEOEkiQ5ryDOt6h-6Am47Nt1d9NUT-ZgykMXL9ipmRUMa-ZU/s1600/Viande+h%25C3%25A2ch%25C3%25A9e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirja5tGPVpuSByx0f4-wilV60OrxT06V-m7SKBak3nKTFWTaa93RE3Zo7CGTgVwDNDKFe5imtfZnyAxibVJ69ayVuPnRAhEOEkiQ5ryDOt6h-6Am47Nt1d9NUT-ZgykMXL9ipmRUMa-ZU/s1600/Viande+h%25C3%25A2ch%25C3%25A9e.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibMOyU41PP3hTi3aYNom4fvADe4cCKwsIeNIIjGwUo8fMEvsPMaUGCxWj7YttqeuYhpvUc6YiKtaTep9R6XcmO-xwItCZP7hoWImW_ErhTONAQFu2ngBIiDfZ5UpZsD6y5Icu5GbOkys/s1600/Viande+h%25C3%25A2ch%25C3%25A9e+%25C3%25A9pices.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibMOyU41PP3hTi3aYNom4fvADe4cCKwsIeNIIjGwUo8fMEvsPMaUGCxWj7YttqeuYhpvUc6YiKtaTep9R6XcmO-xwItCZP7hoWImW_ErhTONAQFu2ngBIiDfZ5UpZsD6y5Icu5GbOkys/s1600/Viande+h%25C3%25A2ch%25C3%25A9e+%25C3%25A9pices.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Ajout du persil, des champignons (le "truc marron lol)</span></i></b></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUgLTd4Km6OevBIPFtyTKCoUGHxkS-3yqTQcEm_MZsPSgUk8oqJ3QG6OMy9bmwAO32W-PbvxuMtlwqEHoZ2fwIcOF5n2z_mmuMKv8Tanu7Bi4lWXvek4vvB8pkSpMhD0Vuonm6IaIgDs/s1600/Viande+h%25C3%25A2ch%25C3%25A9e1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUgLTd4Km6OevBIPFtyTKCoUGHxkS-3yqTQcEm_MZsPSgUk8oqJ3QG6OMy9bmwAO32W-PbvxuMtlwqEHoZ2fwIcOF5n2z_mmuMKv8Tanu7Bi4lWXvek4vvB8pkSpMhD0Vuonm6IaIgDs/s1600/Viande+h%25C3%25A2ch%25C3%25A9e1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Mélangez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygy4BVSYsnosKTxv0wJonLuECxAJmfNgZikFOyifEJWpfHIuRP4m1oFV9KOXNSL7wzuye4NONESafUER3O7BKwQxmP3B34bwh9piXdBaDRpnSU9LdN9NplpeJ6Blox-wLSo-X1gWmF3s/s1600/M%25C3%25A9lange1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygy4BVSYsnosKTxv0wJonLuECxAJmfNgZikFOyifEJWpfHIuRP4m1oFV9KOXNSL7wzuye4NONESafUER3O7BKwQxmP3B34bwh9piXdBaDRpnSU9LdN9NplpeJ6Blox-wLSo-X1gWmF3s/s1600/M%25C3%25A9lange1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez la crème liquide.</i></b></div>
<div style="text-align: center;">
<b><i>Mélangez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe1wVl2g9Wfk4BLuQPoVQhHxKH8NTvn1KlNgFaz1qu0hlPtIhV1akhgHeJgR6Nfbc8Yrn2YKyy119_nUhjUdSaEDs79lESTs_tBLr40NQuiFeJPCrIIW0_6SC1z72NAbYVGgowzEKHbY/s1600/Cr%25C3%25A8me+liquide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe1wVl2g9Wfk4BLuQPoVQhHxKH8NTvn1KlNgFaz1qu0hlPtIhV1akhgHeJgR6Nfbc8Yrn2YKyy119_nUhjUdSaEDs79lESTs_tBLr40NQuiFeJPCrIIW0_6SC1z72NAbYVGgowzEKHbY/s1600/Cr%25C3%25A8me+liquide.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Etalez l'une de vos 2 pâtes.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zH6pvBxvLW8NQcw3J7YgDKY75-BwQigfH9p3JDpt30rKglp5D88Rqi1FkHo78ANzQ6xYhpxVAesmKBmc_FZLhkEjDs7fBYMkVJayvkIEO1QampBTlv5Uv6fJa9lEbRiBnhjf39RpopI/s1600/1ere+p%25C3%25A2te.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zH6pvBxvLW8NQcw3J7YgDKY75-BwQigfH9p3JDpt30rKglp5D88Rqi1FkHo78ANzQ6xYhpxVAesmKBmc_FZLhkEjDs7fBYMkVJayvkIEO1QampBTlv5Uv6fJa9lEbRiBnhjf39RpopI/s1600/1ere+p%25C3%25A2te.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><i>Pâte feuilletée ici</i></b></span></td></tr>
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<div style="text-align: center;">
<b><i>Avec un emporte pièce, disposez votre farce pour que votre découpe de la pâte soit plus facile.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioio1Qa1z5VWwhgSRVcHofhli2lLFDwJuCF5MGH85P1IsFn6rcXHgqKGDJ4fqILlItRxrkpAVOipDaKacDoV1VDWsdCamgsBaVHosJ9_ZA-gRayGmiWMcJ1NVCrU5JAYU3dIbM8HRQxjc/s1600/Emporte+pi%25C3%25A8ce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioio1Qa1z5VWwhgSRVcHofhli2lLFDwJuCF5MGH85P1IsFn6rcXHgqKGDJ4fqILlItRxrkpAVOipDaKacDoV1VDWsdCamgsBaVHosJ9_ZA-gRayGmiWMcJ1NVCrU5JAYU3dIbM8HRQxjc/s1600/Emporte+pi%25C3%25A8ce.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvonoCqjJT9ObyOQnRMM4VufzOnJSU_LYobsiU0Zo3JdLbM1jxemmk1t66TV1l42tlDNRqdf49j1i5cLevqlTxVAL-IBP16cpAxnbcJaJDe-Idm7i-vlK8J39UGXj9qSJxRwznWJTFEuY/s1600/Disposer+la+farce+avec+emporte+pi%25C3%25A8ce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvonoCqjJT9ObyOQnRMM4VufzOnJSU_LYobsiU0Zo3JdLbM1jxemmk1t66TV1l42tlDNRqdf49j1i5cLevqlTxVAL-IBP16cpAxnbcJaJDe-Idm7i-vlK8J39UGXj9qSJxRwznWJTFEuY/s1600/Disposer+la+farce+avec+emporte+pi%25C3%25A8ce.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRz-ttyxt5OQWWGo52lJySLe0_lOu04e9mcQ8W-z6fRy0RFRWdrCx_mepe7s6f31OxfAxQd-kmRqPWRDxYa3bfrErHKOxKHYBjHCRJlEPIprI8PnmOm2isfdGi2jDI1E2ZBx3IGWsdu8/s1600/Farce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRz-ttyxt5OQWWGo52lJySLe0_lOu04e9mcQ8W-z6fRy0RFRWdrCx_mepe7s6f31OxfAxQd-kmRqPWRDxYa3bfrErHKOxKHYBjHCRJlEPIprI8PnmOm2isfdGi2jDI1E2ZBx3IGWsdu8/s1600/Farce.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Recouvrez le tout de la 2e pâtes.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIz7t0cr2RLdkBheRSBGkAOGydWErr3mmcONWqM1olEhwaWrch3gUWbIJdVLnUDmwogGXY8H0QZ-dBW3B_5I5yChQBSk4-x48dDMm6NkRM82wH9QFko0GK83wQLDLAM88PuxFkioz2AQ/s1600/2e+p%25C3%25A2tes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIz7t0cr2RLdkBheRSBGkAOGydWErr3mmcONWqM1olEhwaWrch3gUWbIJdVLnUDmwogGXY8H0QZ-dBW3B_5I5yChQBSk4-x48dDMm6NkRM82wH9QFko0GK83wQLDLAM88PuxFkioz2AQ/s1600/2e+p%25C3%25A2tes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Pâte brisée</span></i></b></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b><i>Coupez vos chaussons, pas trop près de la farce afin de pouvoir rabattre les côtés.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHl8Sf8gHKRKjXu1AlhMg-NZvkngY5f0t6NvfVG7vx21ihHXzp9hPCQq0uoSnpG42sUuxZxhByXeMfO2rld2mVW5RZdsVH1dcl47UhLIzMW9-_UakUCH4m4IDbWOdxMU5VYrv3hgiwiE/s1600/Fermeture+des+chaussons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHl8Sf8gHKRKjXu1AlhMg-NZvkngY5f0t6NvfVG7vx21ihHXzp9hPCQq0uoSnpG42sUuxZxhByXeMfO2rld2mVW5RZdsVH1dcl47UhLIzMW9-_UakUCH4m4IDbWOdxMU5VYrv3hgiwiE/s1600/Fermeture+des+chaussons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Dorez avec un jaune d’œuf et un peu de lait, le tout mélangé.</i></b><br />
<b><i>J'en ai obtenu 10.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rK1QO2mBUMyXsH0w9tXscrkX6iY0zIDBfl-UvL6dfIC2rhumcqrcMPdt7xhOPARlOXluXAS1tvG2doaYP0G2X7PEQJ5zhVupI074EzJWHKRpu7_2vwkEAjyHB8hCLjA9ogvaQr23XLM/s1600/Dorure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rK1QO2mBUMyXsH0w9tXscrkX6iY0zIDBfl-UvL6dfIC2rhumcqrcMPdt7xhOPARlOXluXAS1tvG2doaYP0G2X7PEQJ5zhVupI074EzJWHKRpu7_2vwkEAjyHB8hCLjA9ogvaQr23XLM/s1600/Dorure.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qWIfwbcA7H6PVH6Og2LkX02TdqxDeycZNUVka3fU1CF5H7VDKUY10QQPtemLw1WUpkfmXwcdcn6sruECIJX8k9mqXD4tRsndhPcJBbay_NTiQKVLyF0Tql1WUPewrHuaua-ofzSVoL8/s1600/Graines+de+s%25C3%25A9sames.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qWIfwbcA7H6PVH6Og2LkX02TdqxDeycZNUVka3fU1CF5H7VDKUY10QQPtemLw1WUpkfmXwcdcn6sruECIJX8k9mqXD4tRsndhPcJBbay_NTiQKVLyF0Tql1WUPewrHuaua-ofzSVoL8/s1600/Graines+de+s%25C3%25A9sames.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Saupoudrez de graines de sésame</span></i></b></td></tr>
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<div style="text-align: center;">
<b><i>Dans un four préchauffé à 200°, vous enfournez pour 30 à 35 min à chaleur tournante.</i></b></div>
<div style="text-align: center;">
<b><i>Cependant tout dépendra de votre four. ;-)</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaboOeR56w5wETX6cTNUdr2_Qp_HXrHfEsigUN3wiw_tNxtdWZ63qB_YGcO08NaRDWHEg8LVW3ji7eT8svfu6dbG6Sx4ZDe2eyAEiBjaKMsWKiX9ZEvCSKuwGjHh4T3OjEWDTSQqdoW0/s1600/Pr%25C3%25A9sentation2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaboOeR56w5wETX6cTNUdr2_Qp_HXrHfEsigUN3wiw_tNxtdWZ63qB_YGcO08NaRDWHEg8LVW3ji7eT8svfu6dbG6Sx4ZDe2eyAEiBjaKMsWKiX9ZEvCSKuwGjHh4T3OjEWDTSQqdoW0/s1600/Pr%25C3%25A9sentation2.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Chausson à la viande avec ses haricots verts ailés</span></i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmNUrFAaiU0-C1Y9UZohYUONSpakhny7PY016lJhit4jk-Fcnh6-QtL3a1JOo7aQ7C_lC3HMJoh6_qYO1Uwmt0_Xz7AQCsrLYsBDRfjFmyK-MrosvpCoQSpjJzoOpYgB-im1wsdLMQdg/s1600/Chausson+ouvert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmNUrFAaiU0-C1Y9UZohYUONSpakhny7PY016lJhit4jk-Fcnh6-QtL3a1JOo7aQ7C_lC3HMJoh6_qYO1Uwmt0_Xz7AQCsrLYsBDRfjFmyK-MrosvpCoQSpjJzoOpYgB-im1wsdLMQdg/s1600/Chausson+ouvert.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">L'intérieur du chausson</span></i></b></td></tr>
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<i><span style="color: cyan; font-size: large;"><b><u style="background-color: #666666;">Très bonne dégustation!</u></b></span></i><br />
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<b><i><span style="color: red; font-size: x-large;">Cuisinement vôtre ;-)</span></i></b><br />
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-57052703246012468152014-05-26T17:51:00.000+02:002014-05-28T12:58:34.962+02:00Courgettes farcies<div style="text-align: justify;">
<b><i><u><span style="background-color: #f1c232; color: #274e13; font-size: large;"><br /></span></u></i></b></div>
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<b><i><u><span style="background-color: #f1c232; color: #274e13; font-size: large;">Me voici de retour avec une recette rapide et facile à préparer!!!</span></u></i></b></div>
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<b><i>Pour la petite anecdote, je me suis retrouvée aux urgences bloquée du dos et durant mon attente, j'entends une infirmière demander à sa collègue si elle sait comment préparer des courgettes farcies. </i></b></div>
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<b><i>J'ai été tentée de lui répondre mais me suis ravisée tout en préparant ma recette dans ma tête lol.</i></b></div>
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<b><i>Donc me voilà à vous la proposer ;-)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2Q7BKsJ80fcaZmJPb5_c5nSCfTNxUhRbTOr1fbBT6KL-41vagNo9IR_isisCKipFvpGgiNTzdr9Eyi3pi1_MJm2RMeOZyc9ibyd22vql3_EaIZ9EqXJXOv_mdzzFskWyREj8hwWXDEM/s1600/Courgettes+farcies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2Q7BKsJ80fcaZmJPb5_c5nSCfTNxUhRbTOr1fbBT6KL-41vagNo9IR_isisCKipFvpGgiNTzdr9Eyi3pi1_MJm2RMeOZyc9ibyd22vql3_EaIZ9EqXJXOv_mdzzFskWyREj8hwWXDEM/s1600/Courgettes+farcies.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<span style="color: #274e13; font-size: large;"><b><i><u style="background-color: #f1c232;">Les ingrédients :</u></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8nbKKP7davMybkh5eFTXbtXmCHfb1mcpxqGXhZkVVprCiK-dKK19kYiPYlJuNDW288tSC4CFP02G8ltpmQcJ45Du_lq7LClJ_1mnuEa5jp6YcU_Hac9Gq5F3ZGVeixzd1DpdsdJpYrs/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8nbKKP7davMybkh5eFTXbtXmCHfb1mcpxqGXhZkVVprCiK-dKK19kYiPYlJuNDW288tSC4CFP02G8ltpmQcJ45Du_lq7LClJ_1mnuEa5jp6YcU_Hac9Gq5F3ZGVeixzd1DpdsdJpYrs/s1600/Ingr%25C3%25A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<li style="text-align: justify;"><b><i>500g de viande hâchée (au choix, steack, viande fraîche chez le bouché, chair à saucisses etc...)</i></b></li>
<li style="text-align: justify;"><b><i>5 courgettes (Elles n'étaient pas très grosses)</i></b></li>
<li style="text-align: justify;"><b><i>3 échalotes</i></b></li>
<li style="text-align: justify;"><b><i>2 gousses d'ail</i></b></li>
<li style="text-align: justify;"><b><i>5cl de crème fraîche</i></b></li>
<li style="text-align: justify;"><b><i>1 oeuf (Température ambiante. Les miennes ne vont JAMAIS au frigo)</i></b></li>
<li style="text-align: justify;"><b><i>3 tranches de pain de mie</i></b></li>
<li style="text-align: justify;"><b><i>Persil</i></b></li>
<li style="text-align: justify;"><b><i>Du gingembre (la grosseur d'une grosse gousse d'ail)</i></b></li>
<li style="text-align: justify;"><b><i>Sel</i></b></li>
<li style="text-align: justify;"><b><i>Poivre</i></b></li>
<li style="text-align: justify;"><b><i>1 CàS d'huile d'olive</i></b></li>
<li style="text-align: justify;"><b><i>2 CàS de sauce soja</i></b></li>
<li style="text-align: justify;"><b><i>2 CàS de vinaigre de cidre ou de framboise (Pour ma part j'ai utilisé de vinaigres japonais, un qui est "doux" et un autre un peu plus "acidulé") </i></b></li>
<li style="text-align: justify;"><b><i>Du parmesan frais</i></b></li>
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<b><i><u><span style="background-color: #f1c232; color: #274e13; font-size: large;">La préparation :</span></u></i></b></div>
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<b><i>Rincez vos courgettes avec de l'eau vinaigrée puis évidez les.</i></b></div>
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<b><i>Réservez la chair retirée.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uKfuvjA3yLTVIgGFR1tdwUqr_cmnBU7L0HeRl3i4R6jBdYdpa0LoK3YfPS7x0cTBMxWeX8Sv7gNHtbvdcpB6Nci5i8J9xItysUrvattW8W2933_dvqN5VT3lfT48wgtpK20w6g_q6ZQ/s1600/Evider+les+courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uKfuvjA3yLTVIgGFR1tdwUqr_cmnBU7L0HeRl3i4R6jBdYdpa0LoK3YfPS7x0cTBMxWeX8Sv7gNHtbvdcpB6Nci5i8J9xItysUrvattW8W2933_dvqN5VT3lfT48wgtpK20w6g_q6ZQ/s1600/Evider+les+courgettes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJBla4n2XcByXueWjRhFAhH8ArkoL2rsQO2ykBvWcs8DF62FfhHYF4y5cZYc77lezL2KuD8vRP69Waf5PrjJrnbKtIhSAienPKwDOdZWFm5y0ccC0J5t8LRsVrwzFtmnyd_3cNnOg10M/s1600/La+chair+des+courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJBla4n2XcByXueWjRhFAhH8ArkoL2rsQO2ykBvWcs8DF62FfhHYF4y5cZYc77lezL2KuD8vRP69Waf5PrjJrnbKtIhSAienPKwDOdZWFm5y0ccC0J5t8LRsVrwzFtmnyd_3cNnOg10M/s1600/La+chair+des+courgettes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Mixez la chaire de courgettes avec vos épices.</i></b></div>
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<li><b><i>Persil</i></b></li>
<li><b><i>3 échalotes</i></b></li>
<li><b><i>Ail</i></b></li>
<li><b><i>Gingembre</i></b></li>
<li><b><i>Sel</i></b></li>
<li><b><i>Poivre</i></b></li>
<li><b><i>1 CàS d'huile d'olive</i></b></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_VlalQE0jvBZpjN-8Tonlgzr10UCea_e8_VzrKSyiCeIBu-D0kgR3216YuLB0v7yGhSmY65FBChHogxE19sPKgV6Dzmz6VtodtU3VIeJw_wsO8T1LZfgxfMLWvycdCPvD_IaAX1dN_A/s1600/Epices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_VlalQE0jvBZpjN-8Tonlgzr10UCea_e8_VzrKSyiCeIBu-D0kgR3216YuLB0v7yGhSmY65FBChHogxE19sPKgV6Dzmz6VtodtU3VIeJw_wsO8T1LZfgxfMLWvycdCPvD_IaAX1dN_A/s1600/Epices.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Versez le mélange sur votre viande.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQ-lHu89s_E8DXC7QpiBT1P2Ck-6WJ2_ZB_vgIjCY9XU5viyXKKTx0vIc7l-5G2cHNcWnUIFeDAfwKf-3jqY2krzx1zt9gXPF_hjFgInOsC2rTju2g0ttxBaBeY-RNz9GyJFR29l42o/s1600/Viande+hach%25C3%25A9e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsQ-lHu89s_E8DXC7QpiBT1P2Ck-6WJ2_ZB_vgIjCY9XU5viyXKKTx0vIc7l-5G2cHNcWnUIFeDAfwKf-3jqY2krzx1zt9gXPF_hjFgInOsC2rTju2g0ttxBaBeY-RNz9GyJFR29l42o/s1600/Viande+hach%25C3%25A9e.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwtAYE4ojdr8GtZ5opioTheLZMc3C_Ud9aW4xpXNkLSUox3bZiZPHP_Vn3i-_wkw_UsKtsycqXxl-r4flvxliky5fTMh6-fy7PnbyK5JFr5oudNrYh1BFfzxIxKOx5R_NH4FDpxTaYbc/s1600/Ajout+des+%25C3%25A9pices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwtAYE4ojdr8GtZ5opioTheLZMc3C_Ud9aW4xpXNkLSUox3bZiZPHP_Vn3i-_wkw_UsKtsycqXxl-r4flvxliky5fTMh6-fy7PnbyK5JFr5oudNrYh1BFfzxIxKOx5R_NH4FDpxTaYbc/s1600/Ajout+des+%25C3%25A9pices.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez l'oeuf.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_xs9vE65bamI3I3qVawUph8E_GHi5kUBNEsrq1zPFQD49bEbCypocjhkHe8J4DhEfIvXrxI13GZgp1TdNF_yB9lf_AmQNqpcwtMcAa9PiU0KHhgg0qxjmk96bojbBlkTKoUPwy01ySE/s1600/Ajout+d%2527un+oeuf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_xs9vE65bamI3I3qVawUph8E_GHi5kUBNEsrq1zPFQD49bEbCypocjhkHe8J4DhEfIvXrxI13GZgp1TdNF_yB9lf_AmQNqpcwtMcAa9PiU0KHhgg0qxjmk96bojbBlkTKoUPwy01ySE/s1600/Ajout+d%2527un+oeuf.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Mélangez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TQJtMukPxoCZVKbyYNzZiuAQYcEar2JCjjghX0Xg6iAxg2u_ekuNvHlPxZSbhybON6ZH6iM3MqEM_9mjviF56iZm5aMAjhTuX7rLPv-RSz7tJ2SR59pVyUaHILaY1BsLH7yJ73eCagw/s1600/M%25C3%25A9langer+la+farce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TQJtMukPxoCZVKbyYNzZiuAQYcEar2JCjjghX0Xg6iAxg2u_ekuNvHlPxZSbhybON6ZH6iM3MqEM_9mjviF56iZm5aMAjhTuX7rLPv-RSz7tJ2SR59pVyUaHILaY1BsLH7yJ73eCagw/s1600/M%25C3%25A9langer+la+farce.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Émiettez vos tranches de pain de mie.</i></b></div>
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<b><i>Vous pouvez les passer au four ou au grille pain puis les mixer afin d'obtenir une chapelure.</i></b></div>
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<b><i>Je ne l'ai pas fais afin d'avoir une certaine "consistance" en bouche.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwSvN6vgqs_b-DsFcq4WNUXylMd947uZqGbvNu7ROfvub_o5WPE74YcA7Jgwq0UtKbG8eSY19hJSNszVuHzwAA4Ov7nBum_FC6yQu6w7PyP2TyJyQdve2rh_4nLow4ogUwjDaYGasgsg/s1600/Ajout+de+pain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwSvN6vgqs_b-DsFcq4WNUXylMd947uZqGbvNu7ROfvub_o5WPE74YcA7Jgwq0UtKbG8eSY19hJSNszVuHzwAA4Ov7nBum_FC6yQu6w7PyP2TyJyQdve2rh_4nLow4ogUwjDaYGasgsg/s1600/Ajout+de+pain.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Mélangez.</i></b><br />
<b><i>Rectifiez l'assaisonnement si besoin, sans oublier que les courgettes "lâchent" de l'eau donc salez un tout petit plus qu'à l'accoutumé.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt0AuVs9TpUkm0k_d1GqRMEgN1Xbvi2D26A6lc7WBFDbhsviB0DLh_bUmk_XtC_5YNwSByBNZMYEMv23JZB_-c4JF1LXcZ4fq6cVCVP1tPEzAoDv4gPuhCBv3LVaG6mCYYgEIfhYaypQ/s1600/M%25C3%25A9langer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt0AuVs9TpUkm0k_d1GqRMEgN1Xbvi2D26A6lc7WBFDbhsviB0DLh_bUmk_XtC_5YNwSByBNZMYEMv23JZB_-c4JF1LXcZ4fq6cVCVP1tPEzAoDv4gPuhCBv3LVaG6mCYYgEIfhYaypQ/s1600/M%25C3%25A9langer.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Farcissez vos courgettes.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxDYz00YUr5nkqZLlu6DWg12dS1V0v0DtomatlbAwuXkvS0Jh3krtZeYZ0MjaHJiSSCasLYWNdfT_OemwIIPO3jVrfqACKhLcUKL0ORreQXt1qzUfwjEAHQRZzKaIJDskDuMb_ZzU0cs/s1600/Farcir+les+courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxDYz00YUr5nkqZLlu6DWg12dS1V0v0DtomatlbAwuXkvS0Jh3krtZeYZ0MjaHJiSSCasLYWNdfT_OemwIIPO3jVrfqACKhLcUKL0ORreQXt1qzUfwjEAHQRZzKaIJDskDuMb_ZzU0cs/s1600/Farcir+les+courgettes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Râpez du parmesan ou du gruyère au choix.</i></b></div>
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<b><i>Vous enfournez dans un four préchauffé à 180° pour 35 à 40min voire plus si aimez les courgettes fondantes.</i></b></div>
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<b><i>Pour ma part, je préfère garder un peu de croquant.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz8UgpMfxsNmZvaCIn9mir-SSqSf2mr-FVHw068Dj3ZGWgXe2f-PoMCgpQoOkN_QmSfF66juwcPgKRckTjPuyi_kDq5odOdCHgi4C2d-lzhHhkfyEbQ755-Co6GqCKF5v1hOQvbZbap0/s1600/Courgettes+farcies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz8UgpMfxsNmZvaCIn9mir-SSqSf2mr-FVHw068Dj3ZGWgXe2f-PoMCgpQoOkN_QmSfF66juwcPgKRckTjPuyi_kDq5odOdCHgi4C2d-lzhHhkfyEbQ755-Co6GqCKF5v1hOQvbZbap0/s1600/Courgettes+farcies.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Les voici avec deux tranches de pain aux noix (pain maison, recette à venir)!!!</i></b></div>
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<b><i><u><span style="background-color: #f1c232; color: #274e13; font-size: large;">Bonne dégustation!</span></u></i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<b><i><span style="color: red; font-size: x-large;">Cuisinement vôtre!!!</span></i></b></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-80305017856190457792014-05-12T13:57:00.000+02:002014-05-28T12:59:01.119+02:00Riz au lait de coco<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><u><br /></u></span></i></b></div>
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<b><i><span style="color: #b45f06; font-size: x-large;"><u style="background-color: #0b5394;">Alors les amis, que faites vous du reste de votre riz cuit?!</u></span></i></b></div>
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<b><i>Me concernant, détestant le gaspillage, j'essaye de "recycler" au maximum.</i></b></div>
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<b><i>Donc avec mon reste de riz cuit, j'ai décidé de faire un riz au lait de coco bien crémeux et parfumé, huumm!</i></b></div>
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<b><i>Simple et assez rapide à préparer pour un dessert gourmand :-p</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjOLgGRDZJWXa-SafFoCCDTNM9w0u4-QbIlmMGfwAPIB8Ezv8OOF8b9vtqSCuFvMCx5kTMPWRUj1gdj2VstvQHScEFQOk5al_mBl2C9Jzfzo-gKFEGWbMD0vBZRiLHbLlO2rbwfS9Cx4/s1600/Riz+au+lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjOLgGRDZJWXa-SafFoCCDTNM9w0u4-QbIlmMGfwAPIB8Ezv8OOF8b9vtqSCuFvMCx5kTMPWRUj1gdj2VstvQHScEFQOk5al_mBl2C9Jzfzo-gKFEGWbMD0vBZRiLHbLlO2rbwfS9Cx4/s1600/Riz+au+lait.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><span style="background-color: #0b5394; color: #b45f06; font-size: large;"><u>Les ingrédients pour 1 kg de riz cuit :</u></span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8F2zwSKDX4ptfEkNXdQGvkUzGBVLojSPZrGblKyNFTvit1syfqkjfKK6_Xsh2Pkyaf08Ez51oMJ4gBo5tc2XXpNw_7pSrEP0r-1cX85QLPmxphTJNtvFYT1Au2afXYPrRpfqJgEQBZ5w/s1600/Ingr%25C3%25A9dients+riz+au+lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8F2zwSKDX4ptfEkNXdQGvkUzGBVLojSPZrGblKyNFTvit1syfqkjfKK6_Xsh2Pkyaf08Ez51oMJ4gBo5tc2XXpNw_7pSrEP0r-1cX85QLPmxphTJNtvFYT1Au2afXYPrRpfqJgEQBZ5w/s1600/Ingr%25C3%25A9dients+riz+au+lait.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<li><b><i>2 boîtes de lait Gloria</i></b></li>
<li><b><i>2 boîtes de lait de coco</i></b></li>
<li><b><i>1 boîtes de lait concentré sucré</i></b></li>
<li><b><i>1 bâton de cannelle</i></b></li>
<li><b><i>De la muscade (selon votre convenance)</i></b></li>
<li><b><i>Des zestes de citron (selon votre convenance)</i></b></li>
<li><b><i>Du coco râpé (selon votre convenance)</i></b></li>
<li><b><i>1 1/2 de sachet de sucre vanillée</i></b></li>
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<b><i><span style="color: #b45f06; font-size: large;"><u style="background-color: #0b5394;">La préparation : </u></span></i></b></div>
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<b><i>Dans une marmite, versez les laits de coco et gloria.</i></b></div>
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<b><i>Ajoutez le bâton de cannelle, les zestes de citron, le coco râpé ainsi que la muscade.</i></b></div>
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<b><i>Laissez le tout libérer leurs arômes à feu doux pendant environ 10 min.</i></b></div>
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<b><i>Versez le lait concentré sucré. Mélangez.</i></b></div>
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<b><i>Versez le riz. Mélangez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS0VYQu1TGYsxI3SAS_eyv663S-KgOsjB6lKR99tDTM2Wxp8fH7xu41GsoblyKPAdOFZ3UBJevPJZKf2Vqm2AbFxnGxqKTu5PtYRDllr64t0EF1_9ImSl5sSld6FMohfhLhgdQRJYnfQ/s1600/Riz+au+lait2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibS0VYQu1TGYsxI3SAS_eyv663S-KgOsjB6lKR99tDTM2Wxp8fH7xu41GsoblyKPAdOFZ3UBJevPJZKf2Vqm2AbFxnGxqKTu5PtYRDllr64t0EF1_9ImSl5sSld6FMohfhLhgdQRJYnfQ/s1600/Riz+au+lait2.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Laissez sur feu doux pendant environ 30 min.</i></b></div>
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<b><i>Pensez à venir remuer de temps en temps afin que cela n'attache pas.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5GtKWgq3QZ73XIJQGU0AoDuOdjBCFLCTVKPuQRVKQ11qbYAEAY6lk1t638SboCfvIcQLARmgC-yhFKKaNa5W-sJQSiZTMj7k9jZoG-9pOccSM2VVzA4SvXvH5rfXHBP-O4cLN_F8Yrw/s1600/Riz+au+lait3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5GtKWgq3QZ73XIJQGU0AoDuOdjBCFLCTVKPuQRVKQ11qbYAEAY6lk1t638SboCfvIcQLARmgC-yhFKKaNa5W-sJQSiZTMj7k9jZoG-9pOccSM2VVzA4SvXvH5rfXHBP-O4cLN_F8Yrw/s1600/Riz+au+lait3.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ce délai passé, versez le sucre vanillée.</i></b></div>
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<b><i>Mélangez durant 10 min et c'est prêt!!!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2-xG-01oNeEYfHVxldYdNQE7G2-HU49hfC2oxTiskzdrXYpThh0FM2G8yP7FwivcwFOo9bMZ7i3KE3igjme4TKGVL0gI3PaFLNPEMls4OSOvCt6TC2ctU2gkG9JTG7_2InDvZo6jQUY/s1600/Riz+au+lait4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2-xG-01oNeEYfHVxldYdNQE7G2-HU49hfC2oxTiskzdrXYpThh0FM2G8yP7FwivcwFOo9bMZ7i3KE3igjme4TKGVL0gI3PaFLNPEMls4OSOvCt6TC2ctU2gkG9JTG7_2InDvZo6jQUY/s1600/Riz+au+lait4.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Versez la préparation dans des petits pots, gobelets, bol etc... Au choix.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsoV6jg1AyWWFRBZPbPxf4r7dWiffZL3A8Hutkfvc8fbCTebQ1mNpeYDd057VUg7NNHatO75fGhoPF2aCUIBeEgXhN2tDgTCZlxkzK3_2-uqPib_Eg-JkKcAmeM3mgSmGCLMRcIYwzhU/s1600/RIz+au+lait1B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsoV6jg1AyWWFRBZPbPxf4r7dWiffZL3A8Hutkfvc8fbCTebQ1mNpeYDd057VUg7NNHatO75fGhoPF2aCUIBeEgXhN2tDgTCZlxkzK3_2-uqPib_Eg-JkKcAmeM3mgSmGCLMRcIYwzhU/s1600/RIz+au+lait1B.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="background-color: #0b5394; color: #b45f06; font-size: small;">Un retour à l'enfance assuré!!!</span></i></b></td></tr>
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<b><i>Je l'apprécie tiède contrairement aux amateurs de riz au lait frais.</i></b></div>
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<b><i>Lors de la préparation, vous pouvez y ajouter des pépites de chocolat, des noix, de la poudre de chocolats etc... Tout dépendra de votre gourmandise ;-)</i></b><br />
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<b><i>Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></i></b></div>
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<b><i><span style="color: red; font-size: x-large;">Cuisinement vôtre!!!</span></i></b></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-92223547813061166512014-05-09T22:30:00.000+02:002014-05-28T12:59:36.915+02:00Bami avec son poulet fricassé<div style="text-align: center;">
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<b><i><span style="background-color: #e69138; color: #cc0000; font-size: x-large;">Coucou à tous!!!</span></i></b></div>
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<b><i>Sur un coup de tête ce week-end et après vérification des ingrédients dans le congélateur et dans le placard, je me suis décidée à préparer un bami.</i></b></div>
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<b><i>Le bami et un plat qui est principalement préparé par les Javanais, les Surinamais, chez nous, mais que nous les créoles faisons également. C'est l'un des principaux plats à manger quand on vient en vacance en Guyane.</i></b></div>
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<b><i>Il est composé de spaghettis "colorés" avec du siou (siave/sauce soja) et plus souvent que rarement d'un poulet fricassé (poulet mariné la veille pour le lendemain, qui est ensuite roussi avec diverses épices)</i></b></div>
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<b><i>Bon bref, il y a une petite explication sur l'origine du "Bami" dans le lien suivant <a href="http://fr.wikipedia.org/wiki/Bakmi" target="_blank">Ici</a>.</i></b></div>
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<b><i>Après tout ceci passant aux choses sérieuses :-p</i></b></div>
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<b><i>Cependant, je tiens à vous prévenir que la recette n’est malheureusement pas détaillée car je n'avais pas prévu de la publier tout de suite, mais étant donné qu'elle m'est réclamée, je me décide à le faire pour le bonheur de tous :-). </i></b></div>
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<b><i>Ne soyez pas déçu, il est fort probable que j'en refasse et là je penserai à prendre chaque étape en photo afin de les publier, pour le plaisir de vos yeux lol.</i></b></div>
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<b><i>Ah oui, autre chose, c'est une recette où il n'y a pas de dosage précis car tout est fait au feeling et au goût, mais bon j'essaierai de l'être le plus que possible afin que vous ressentiez en bouche, ce que nous avons ressenti :-p</i></b></div>
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<b><i>Bon allez, je m'arrête!!! lol</i></b></div>
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<b><i><span style="color: #783f04; font-size: large;"><u style="background-color: #e69138;">Voici les ingrédients pour préparer le bami (Il manque le poulet sur la photo) : </u></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGzMKNLn6cNmGTBamMwbvRdcPvP3ZAhikjMJXYi7RWH-96AppPXqiIIx2kEFFguiYoU39jWRaK3BgF2pvyiL1KLhgWAMWOnIk3qXnij06qYD_0PKb5JXfatBXRjrZFqoYTcfBTWz2Tbk/s1600/Ingr%C3%A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGzMKNLn6cNmGTBamMwbvRdcPvP3ZAhikjMJXYi7RWH-96AppPXqiIIx2kEFFguiYoU39jWRaK3BgF2pvyiL1KLhgWAMWOnIk3qXnij06qYD_0PKb5JXfatBXRjrZFqoYTcfBTWz2Tbk/s1600/Ingr%C3%A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li style="text-align: justify;"><b><i>Environ 400/500g de pilons de poulet ou 1 poulet entier</i></b></li>
<li style="text-align: justify;"><b><i>1 kg de spaghettis</i></b></li>
<li style="text-align: justify;"><b><i>1 gros oignon</i></b></li>
<li style="text-align: justify;"><b><i>1 citrons verts</i></b></li>
<li style="text-align: justify;"><b><i>1 tête d'ail</i></b></li>
<li style="text-align: justify;"><b><i>Environ 10cm de gingembre</i></b></li>
<li style="text-align: justify;"><b><i>Du sucre</i></b></li>
<li style="text-align: justify;"><b><i>Du sel</i></b></li>
<li style="text-align: justify;"><b><i>Du sel chinois (Ve-Tsin)</i></b></li>
<li style="text-align: justify;"><b><i>Du poivre</i></b></li>
<li style="text-align: justify;"><b><i>De la sauce soja (Black soy - c'est la plus foncée)</i></b></li>
<li style="text-align: justify;"><b><i>De la sauce satée (C'est du black soy auquel il est ajouté des épices -pour résumer. Je publierai un de ces jours ma recette)</i></b></li>
<li style="text-align: justify;"><b><i>2 KUB OR</i></b></li>
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<b><i><u><span style="background-color: #6aa84f; color: #274e13; font-size: large;">Les ingrédients pour les concombres aigres-douces :</span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4K8Z9jD41DuIG8uNapN6CwbxZ8bfCYmEmWQ8ByE4YrnGPiS4SRUne1PvSB9JRf8qOuuosaybRiGaIWkPBQF33XGadE_QCMS8mbqoEJpTlgLGdzIbjLU-Sq0XO5x3JWNCe8fvfSnew00/s1600/Ingr%25C3%25A9dients+des+concombres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4K8Z9jD41DuIG8uNapN6CwbxZ8bfCYmEmWQ8ByE4YrnGPiS4SRUne1PvSB9JRf8qOuuosaybRiGaIWkPBQF33XGadE_QCMS8mbqoEJpTlgLGdzIbjLU-Sq0XO5x3JWNCe8fvfSnew00/s1600/Ingr%25C3%25A9dients+des+concombres.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
<div>
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<div>
<ul>
<li><b><i>2 concombres ou plus</i></b></li>
<li><b><i>De l'ail</i></b></li>
<li><b><i>Du vinaigre blanc</i></b></li>
<li><b><i>Du sel</i></b></li>
<li><b><i>Du sucre</i></b></li>
<li><b><i>Su sel chinois (Ve-Tsin)</i></b></li>
<li><b><i>Du poivre</i></b></li>
<li><b><i>Maggi (optionnel)</i></b></li>
<li><b><i>Du piment </i></b></li>
</ul>
<div>
<br /></div>
</div>
<div style="text-align: justify;">
<b><i><span style="color: #660000; font-size: large;"><u style="background-color: #cc0000;">Préparation : </u></span></i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>La veille voire l'avant veille laissez mariner votre poulet ou vos pilons, que vous aurez au préalable "rincé" avec de l'eau citronnée.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Après avoir mis votre viande dans un récipient, ajoutez l'équivalent de :</i></b></div>
<div>
<ul>
<li style="text-align: justify;"><b><i>3 CàS de siou</i></b></li>
<li style="text-align: justify;"><b><i>3 CàS de sauce satée (si vous en avez)</i></b></li>
<li style="text-align: justify;"><b><i>1 Cà S de sucre bombée</i></b></li>
<li style="text-align: justify;"><b><i>Râpez 1 à 2 gousses d'ail</i></b></li>
<li style="text-align: justify;"><b><i>Râpez un peu de gingembre (même grosseur qu'une grosse gousse d'ail)</i></b></li>
<li style="text-align: justify;"><b><i>Salez (un peu de sel et 1 KUB OR)</i></b></li>
<li style="text-align: justify;"><b><i>Poivrez</i></b></li>
<li style="text-align: justify;"><b><i>Le jus d'un citron vert</i></b></li>
<li style="text-align: justify;"><b><i>1 demi oignon émincé</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i>"Massez" votre viande avec la marinade, filmez votre récipient que vous mettez au réfrigérateur jusqu'au jour de la cuisson.</i></b></div>
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OCqDIcYt6TH5D40r2C3XKtujM3dx1VzbSNSKTFtyiHYMmvuEvUrHz2d93_dKyaBQLWpElpe2GWKGDZKLz7oEyqqsRt-kWHydxGgYmZ9lrV78fBavoxfoO8YiTE4u4pC0ef__pqv7bYI/s1600/Marinade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OCqDIcYt6TH5D40r2C3XKtujM3dx1VzbSNSKTFtyiHYMmvuEvUrHz2d93_dKyaBQLWpElpe2GWKGDZKLz7oEyqqsRt-kWHydxGgYmZ9lrV78fBavoxfoO8YiTE4u4pC0ef__pqv7bYI/s1600/Marinade.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Marinade de mes pilons</i></b></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: justify;">
<b><i><span style="color: #783f04; font-size: large;"><u style="background-color: #e69138;">Préparation du bami :</u></span></i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Mettez vos pâtes à cuire avec 3 à 4 CàS de siou.</i></b></div>
<div style="text-align: justify;">
<b><i>Suivez l'indication qui est sur le paquet pour une cuisson ferme.</i></b></div>
<div style="text-align: justify;">
<b><i>Égouttez et coupez la cuisson à l'eau froide. Réservez.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Dans une marmite, versez l'équivalent de :</i></b></div>
<div style="text-align: justify;">
<ul>
<li><b><i>1 CàS d'huile</i></b></li>
<li><b><i>1 CàS de sucre</i></b></li>
<li><b><i>3 CàS de siou</i></b></li>
<li><b><i>3 CàS de sauce satée </i></b></li>
<li><b><i>Râpez 1 grosse gousse d'ail, et l'équivalence en gingembre.</i></b></li>
</ul>
</div>
<div style="text-align: justify;">
<b><i>Laissez tous les sucs se concentrer durant 2/3 min à feu moyen puis versez les spaghettis.</i></b></div>
<div style="text-align: justify;">
<b><i>Mélangez, jusqu'à coloration totale de ces dernières.</i></b></div>
<div style="text-align: justify;">
<b><i>Mélangez encore 5 à 6 min maximun afin que les pâtes finissent de cuire de façon à ce qu'elles soient "al dente" (je les préfère ainsi, sans compter qu'elles conservent ainsi leur apport nutritif)</i></b></div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2jBO53ErGj0CNNihAf4XONn-v04iB0DFP7AmndiApguaGr5DLER6Anq46agG3XFw1WYR5HYEhat3A7t_P7gqhyphenhyphency78sj1v0EFzBLi90B0EiLz3VMYxf8844d5xAWwrApGJSDgROovMM/s1600/P%25C3%25A2tes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2jBO53ErGj0CNNihAf4XONn-v04iB0DFP7AmndiApguaGr5DLER6Anq46agG3XFw1WYR5HYEhat3A7t_P7gqhyphenhyphency78sj1v0EFzBLi90B0EiLz3VMYxf8844d5xAWwrApGJSDgROovMM/s1600/P%25C3%25A2tes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le bami</td></tr>
</tbody></table>
<div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: justify;">
<b><i><span style="color: #4c1130; font-size: large;"><u style="background-color: #a64d79;">Préparation du poulet : </u></span></i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Dans votre marmite, versez l'équivalent d'une CàS d'huile avec la même quantité de sucre et une fois que cette dernière caramélise, ajoutez votre viande sans la marinade. Réservez cette dernière.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Faites roussir votre viande, environ 5 min (si c'est du poulet, car plus tendre donc cuira plus vite), en remuant de temps en temps afin que cela n'attache pas.</i></b></div>
<div style="text-align: justify;">
<b><i>Passé ce délai, versez la marinade et laissez à feu doux pendant environ 10 min.</i></b></div>
<div style="text-align: justify;">
<b><i>Rectifiez l'assaisonnement (KUB OR, sel, sel chinois au choix)</i></b></div>
<div style="text-align: justify;">
<b><i>Ajoutez l'autre moitié de l'oignon émincé, 1 grosse gousse d'ail râpée, du gingembre ( 1 petite gousse d'ail).</i></b></div>
<div style="text-align: justify;">
<b><i>Laissez réduire à feu doux durant encore 5 à 10 min et c'est prêt.</i></b></div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1bOW66FwYRO5GIYvIk2qe7rv8LG0zgfszxnZ5PRcQe-ySQAqIySskyrDDvCJQDqUt1QqK4KpwgC_fLdVCSQaeHvB_U_WCbsjRyEf_8K4LjQ4xdozw0hn7-QqdzjTZOIFZ1yjaHO0fdE/s1600/Poulet+fricass%25C3%25A9e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg1bOW66FwYRO5GIYvIk2qe7rv8LG0zgfszxnZ5PRcQe-ySQAqIySskyrDDvCJQDqUt1QqK4KpwgC_fLdVCSQaeHvB_U_WCbsjRyEf_8K4LjQ4xdozw0hn7-QqdzjTZOIFZ1yjaHO0fdE/s1600/Poulet+fricass%25C3%25A9e.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Poulet fricassé</i></b></td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: justify;">
<b><i><u><span style="background-color: #6aa84f; color: #274e13; font-size: large;">Préparation des concombres (les condiments):</span></u></i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Râpez vos concombres.</i></b></div>
<div style="text-align: justify;">
<b><i>Dans votre récipient versez l'équivalent de :</i></b></div>
<div>
<ul>
<li style="text-align: justify;"><b><i>4 à 5 CàS de vinaigre blanc</i></b></li>
<li style="text-align: justify;"><b><i>1 à 2 CàS d'huile</i></b></li>
<li style="text-align: justify;"><b><i>Du sel</i></b></li>
<li style="text-align: justify;"><b><i>Du sel chinois (Ve-Tsin)</i></b></li>
<li style="text-align: justify;"><b><i>Du poivre</i></b></li>
<li style="text-align: justify;"><b><i>1 à 2 CàS de sucre</i></b></li>
<li style="text-align: justify;"><b><i>1 càc de pâte de piment (plus ou moins selon vos préférences)</i></b></li>
<li style="text-align: justify;"><b><i>De l'eau à hauteur des concombres</i></b></li>
<li style="text-align: justify;"><b><i>Maggi (optionnel)</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i>Réservez au réfrigérateur.</i></b></div>
</div>
<div style="text-align: justify;">
<b><i>Plus les concombres confiront dans la sauce, meilleures elles seront.</i></b></div>
<div style="text-align: justify;">
<b><i>Pensez à rectifier l'assaisonnement le jour de la 1ère utilisation car les concombres dégorgeront.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>A la dégustation, vous devrez avoir ce côté vinaigré "yeg", sucré/salé, aillé et pimenté en bouche.</i></b></div>
<div style="text-align: justify;">
<b><i>Désolé pour les proportions approximatives, mais nous ne dosons pas ou peu ce genre de préparation. </i></b></div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSodhdGuSC9F8I-Jf6Fj7EnG8ZLagIO6cdnjNDJwcbxezfbNgif933Kr1VK-4Bu_mxVC8fPk_XjVX1_v8MT5sDgHrvQUFSYRVMNB0MHsU1Otqe7ExXGLeukLQItu5bxHbMddJhrZWtug/s1600/Concombres.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSodhdGuSC9F8I-Jf6Fj7EnG8ZLagIO6cdnjNDJwcbxezfbNgif933Kr1VK-4Bu_mxVC8fPk_XjVX1_v8MT5sDgHrvQUFSYRVMNB0MHsU1Otqe7ExXGLeukLQItu5bxHbMddJhrZWtug/s1600/Concombres.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Concombres aigres-douces</i></b></td></tr>
</tbody></table>
<div>
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<div>
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<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Voili, voilou.... Je n'ai malheureusement pas d'assiette à vous présenter car je n'ai pas pris de photos, étant donné que je n'avais pas prévu de vous publier cette recette tout de suite :-/ .</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Je me rattraperai, le plus vite possible ;-)</i></b><br />
<b><i><br /></i></b>
<div style="text-align: center;">
<b><i>Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></i></b></div>
</div>
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<div>
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<div style="text-align: right;">
<b><i><u><span style="color: red; font-size: x-large;">Cuisinement vôtre</span></u></i></b></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-63968367547010406252014-04-12T18:58:00.001+02:002014-05-28T13:00:08.749+02:00Tarte aux pommes spéculoos sans œufs <div style="text-align: center;">
<b><i><u><span style="background-color: #6aa84f; color: #f1c232; font-size: x-large;"><br /></span></u></i></b></div>
<div style="text-align: center;">
<b><i><u><span style="background-color: #6aa84f; color: #f1c232; font-size: x-large;">Bonjour à tous!!!</span></u></i></b></div>
<br />
<br />
<br />
<div style="text-align: justify;">
<b><i>Alors, un dimanche, je me décide à préparer une tarte aux pommes et surprise, je n'ai plus d’œufs!</i></b></div>
<div style="text-align: justify;">
<b><i>Je ne me démonte pas et me lance dans la préparation d'une pâte aux spéculoos <u><span style="color: red;">SANS AJOUT D'ŒUFS</span></u>.</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslMluDWJLKnLBBeKtywuJLLBE1Xr44yP5b8-l-GodJH-ghpS74hIS0Tir0IR8DzbWOB_MB0fCzF0Ey__2Km6C63ie8BSX41gsFRdp0uOO518kfrH4-LLS6PfspA8QiNMKKyK0ZLUFWsA/s1600/Tarte+aux+pommes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslMluDWJLKnLBBeKtywuJLLBE1Xr44yP5b8-l-GodJH-ghpS74hIS0Tir0IR8DzbWOB_MB0fCzF0Ey__2Km6C63ie8BSX41gsFRdp0uOO518kfrH4-LLS6PfspA8QiNMKKyK0ZLUFWsA/s1600/Tarte+aux+pommes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<b><i><u><span style="background-color: #f1c232; color: #6aa84f; font-size: large;">Les ingrédients :</span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTOAfTvUO9pZQLtENscb1w9DKqwjwZ7HPadVRO9ZvGMtPBFMSuUKHbk_ESxLNsRRnTxEN2pPAT7_mV2KmrHLiM12DBOD12-05milJsaYl3w1kL9v81qHcPGPWsbxQGGdPjqaTKFxxVVs/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTOAfTvUO9pZQLtENscb1w9DKqwjwZ7HPadVRO9ZvGMtPBFMSuUKHbk_ESxLNsRRnTxEN2pPAT7_mV2KmrHLiM12DBOD12-05milJsaYl3w1kL9v81qHcPGPWsbxQGGdPjqaTKFxxVVs/s1600/Ingr%25C3%25A9dients.jpg" height="428" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxQW1GKnZx09o8wwidXiijI1O2ZtuVGXUgpiAd3xPrP3hZH5vYmI3icvsVx4OSJBOAzuX5ZXLNuLznchwn1_dUJtSuO9SpejcO7yKIARGeUoaF_R-5jLXNbSg5sUAnag7xBGxArhDNCs/s1600/Pommes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxQW1GKnZx09o8wwidXiijI1O2ZtuVGXUgpiAd3xPrP3hZH5vYmI3icvsVx4OSJBOAzuX5ZXLNuLznchwn1_dUJtSuO9SpejcO7yKIARGeUoaF_R-5jLXNbSg5sUAnag7xBGxArhDNCs/s1600/Pommes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="color: #6aa84f;">Pour la pâte :</span></u></i></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li style="text-align: justify;"><b><i>175g de spéculoos</i></b></li>
<li style="text-align: justify;"><b><i>150g de farine T55</i></b></li>
<li style="text-align: justify;"><b><i>100g de farine d'épeautre</i></b></li>
<li style="text-align: justify;"><b><i>125g de beurre doux à température ambiante</i></b></li>
<li style="text-align: justify;"><b><i>80g de sucre en poudre</i></b></li>
<li style="text-align: justify;"><b><i>10cl de lait</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i><u><span style="color: #274e13;">NB:</span></u> La farine d'épeautre est facultative.</i></b></div>
<div style="text-align: justify;">
<b><i>Si vous ne l'utiliserez pas, vous pouvez mettre 250g de farine T55 ou 45, ou encore mettre plus de spéculoos et compléter avec la farine de votre choix.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i><u><span style="color: #6aa84f;">Pour la compote : </span></u></i></b></div>
<div style="text-align: justify;">
<b><i>Cette étape est facultative.</i></b></div>
<div style="text-align: justify;">
<b><i>Si vous ne voulez pas faire votre compote vous même, utilisez donc celle du commerce.</i></b></div>
<div>
<ul>
<li style="text-align: justify;"><b><i>6 pommes aux choix (ce jour là j'avais un mélange)</i></b></li>
<li style="text-align: justify;"><b><i>2 à 3 sachets de sucre vanillé</i></b></li>
<li style="text-align: justify;"><b><i>4 à 5 CàS de sucre de canne</i></b></li>
<li style="text-align: justify;"><b><i>50g de beurre 1/2 sel</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i>3 pommes pour la déco.</i></b></div>
</div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i><u><span style="color: #274e13;">NB:</span></u> Si vous utilisez du beurre 1/2 sel pour la pâte, évitez d'en utiliser dans la compote et inversement.</i></b></div>
<div style="text-align: justify;">
<b><i>La quantité de sucre dépendra des pommes mais aussi de vos goûts.</i></b></div>
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<b><i><u><span style="background-color: #f1c232; color: #6aa84f; font-size: large;">La préparation :</span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhakTpPFNyh9X5ng1_TTJCMgbgp_1rJLJy_er58BydZdXf4QPOs1HQ-oPMqML9hwgeI4XFkGbPr9HFFiZwzO8tD9hIOOK2oaN7i5uItV9pn_RZtP7LfBdPkJ2iMMpdqFsV93SOzhObZGQ/s1600/Sp%25C3%25A9culoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhakTpPFNyh9X5ng1_TTJCMgbgp_1rJLJy_er58BydZdXf4QPOs1HQ-oPMqML9hwgeI4XFkGbPr9HFFiZwzO8tD9hIOOK2oaN7i5uItV9pn_RZtP7LfBdPkJ2iMMpdqFsV93SOzhObZGQ/s1600/Sp%25C3%25A9culoos.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: justify;">
<b><i>Mixez les spéculoos.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDyIaGqDc9799XNL6k1i6II69alomcHbMjSmgErnYFZCX5xTRm27ULB1w0lhoCY5P3C2ug194jr_w80qVjCGfbJF3bZj4eY9Emzkw0IJQs8U5DAJU1LSHF-ElGieVzBHsMFyy3oqa0Bw/s1600/Mixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDyIaGqDc9799XNL6k1i6II69alomcHbMjSmgErnYFZCX5xTRm27ULB1w0lhoCY5P3C2ug194jr_w80qVjCGfbJF3bZj4eY9Emzkw0IJQs8U5DAJU1LSHF-ElGieVzBHsMFyy3oqa0Bw/s1600/Mixer.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></div>
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<div style="text-align: justify;">
<b><i>Versez la farine dans un saladier et ajoutez-y le sucre.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPjSOB0bkJz_u2zcU465CAWpezOROzD_IlthQ3IzPnOqJ8V-cKyskWGh_Fi7xzrqbzMGvxVtaZVD4bSDyCVNtzlmcC34bYPncC8bepHSKbsUS3tnNr8JKinGJBY2B6virSh_9W8L3_zg/s1600/M%25C3%25A9lange+sucre+sp%25C3%25A9culoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPjSOB0bkJz_u2zcU465CAWpezOROzD_IlthQ3IzPnOqJ8V-cKyskWGh_Fi7xzrqbzMGvxVtaZVD4bSDyCVNtzlmcC34bYPncC8bepHSKbsUS3tnNr8JKinGJBY2B6virSh_9W8L3_zg/s1600/M%25C3%25A9lange+sucre+sp%25C3%25A9culoos.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: justify;">
<b><i>Ajoutez les farines.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s2x8M1jimWLbNFuNbpRmLwPM1uph5i2Z5tLF3hwjiXFqdrN6gjQzCyJE58DFKqQl6838aSdsNBfV670JjDbmNS8ySjukMcvVr87ENDEFiEfzcsttkcODbNHPLbyGCZyHIFdq49Hf254/s1600/Farine+d%2527%25C3%25A9pautre.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8s2x8M1jimWLbNFuNbpRmLwPM1uph5i2Z5tLF3hwjiXFqdrN6gjQzCyJE58DFKqQl6838aSdsNBfV670JjDbmNS8ySjukMcvVr87ENDEFiEfzcsttkcODbNHPLbyGCZyHIFdq49Hf254/s1600/Farine+d%2527%25C3%25A9pautre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Farine d'épeautre</i></b></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcJ0GrYI-xVfEYv9A3m0DPONPdPxOqYCErOBRwiZTNqpkasm1ioEEpcHFmxB-0RbqS3V4FF_wQikX3wbwP6mU6LgvKHHcLsy9hY-Mq_tFScFCTG4xbF4aLIy9qwG_1l-cjl3uRBwH6bk/s1600/Farine+T55.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcJ0GrYI-xVfEYv9A3m0DPONPdPxOqYCErOBRwiZTNqpkasm1ioEEpcHFmxB-0RbqS3V4FF_wQikX3wbwP6mU6LgvKHHcLsy9hY-Mq_tFScFCTG4xbF4aLIy9qwG_1l-cjl3uRBwH6bk/s1600/Farine+T55.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Ajout de la farine T55 en complément</i></b></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVlSnKSWe7XLX8jRt0dJMf9bDQ4VjLGmaXO_IymsU2PBnUSGvf6mP_0krtO2yiD_jIA4Chbr-M_SlzPXqV4ivvzSvojz0Sy8-ZjlT0wpj825H5ssURvXRIK-Em63RuGWOhITw9ZVE6Bs/s1600/M%25C3%25A9lange+farine+sp%25C3%25A9culoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVlSnKSWe7XLX8jRt0dJMf9bDQ4VjLGmaXO_IymsU2PBnUSGvf6mP_0krtO2yiD_jIA4Chbr-M_SlzPXqV4ivvzSvojz0Sy8-ZjlT0wpj825H5ssURvXRIK-Em63RuGWOhITw9ZVE6Bs/s1600/M%25C3%25A9lange+farine+sp%25C3%25A9culoos.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: justify;">
<b><i>Ajoutez le beurre.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OXfCRHcjE5mCizXETSy0oKfjLqM9lkBUkBTIhEqdMKi_BVV44VDzl838O1Uplci58Qp9eV1UStDycP8RxQQ8HW3xWd5hx4yosFw6e9peT0EhsFn11tHBqGiNRB2F9Ielq-G51PBJRVY/s1600/Beurre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OXfCRHcjE5mCizXETSy0oKfjLqM9lkBUkBTIhEqdMKi_BVV44VDzl838O1Uplci58Qp9eV1UStDycP8RxQQ8HW3xWd5hx4yosFw6e9peT0EhsFn11tHBqGiNRB2F9Ielq-G51PBJRVY/s1600/Beurre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Mélangez le tout et incorporez le lait en 2 fois 5cl (tout dépendra des farines, qui absorbent rapidement ou moins)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVPV_KF4v_jLvHJ8T7vanyr880vb6nMyNwb-tFmoMBbHw5AUbvBvFf0lvwdbBLrD5lL0z84nOMoEahzDRDZ3HhncgjKrgM9rW98OA1vMJ9ZnwX0r0qWMnVYOQE7llPaJGfetJdrOk6wk/s1600/Lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVPV_KF4v_jLvHJ8T7vanyr880vb6nMyNwb-tFmoMBbHw5AUbvBvFf0lvwdbBLrD5lL0z84nOMoEahzDRDZ3HhncgjKrgM9rW98OA1vMJ9ZnwX0r0qWMnVYOQE7llPaJGfetJdrOk6wk/s1600/Lait.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Pétrir le tout jusqu'à obtention d'une pâte homogène, que vous laisserez reposer au frais le temps de la préparation de la compote.</i></b></div>
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<b><i>Après avoir épluché vos pommes, mettez les dans une casserole sur feu doux.</i></b></div>
<div style="text-align: justify;">
<b><i>Pressez un demi citron.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rXkNcnVYSbyCwtfyF-FMMnk081Ys88rXWFRAu-Z23Y1Ajaa0YFeC6EKKhCWiihP59yVoJDDrpev57cmHR5PCD1xTRe2AJaiOd6RasoD7hMuyp5DWQ1gUMz7GNmoFS9XtC2P007Ew_e8/s1600/Pommes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rXkNcnVYSbyCwtfyF-FMMnk081Ys88rXWFRAu-Z23Y1Ajaa0YFeC6EKKhCWiihP59yVoJDDrpev57cmHR5PCD1xTRe2AJaiOd6RasoD7hMuyp5DWQ1gUMz7GNmoFS9XtC2P007Ew_e8/s1600/Pommes1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: justify;">
<b><i>Ajoutez le beurre.</i></b></div>
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<div style="text-align: justify;">
<b><i>Ajoutez le sucre. </i></b></div>
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<b><i>Laissez compoter au moins 30 min, en remuant de temps en temps afin que cela n'accroche pas.</i></b></div>
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<b><i>Une fois prête, réservez.</i></b></div>
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<div style="text-align: justify;">
<b><i>Étalez votre pâte sur votre plan de travail fariné.</i></b></div>
<div style="text-align: justify;">
<b><i><span style="font-size: x-small;"><span style="color: red; text-decoration: underline;">Petite astuce:</span> Farinez également votre rouleau à pâtisserie.</span></i></b></div>
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<b><i>Disposez votre pâte sur votre moule à tarte, préalablement beurré.</i></b></div>
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<div style="text-align: justify;">
<b><i>Versez la compote.</i></b></div>
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<div style="text-align: justify;">
<b><i>Disposez vos quartiers de pommes (que vous aurez préparé au préalable) selon votre style.</i></b></div>
<div style="text-align: justify;">
<b><i>Saupoudrez de sucre vanillé (facultatif)</i></b></div>
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<b><i>Enfournez dans un four préchauffé à 180°, pendant 30 min.</i></b></div>
<div style="text-align: justify;">
<b><i>Tout dépendra de ce dernier.</i></b></div>
<div style="text-align: justify;">
<b><i>Vous pouvez pré-cuire votre pâte avant de verser la compote.</i></b></div>
<div style="text-align: justify;">
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<div style="text-align: center;">
<b><i><span style="font-size: x-large;">Très bonne dégustation!!!!</span></i></b></div>
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<br />
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<div style="text-align: right;">
<b><i><u><span style="background-color: #cccccc; color: red; font-size: x-large;">Cuisinement vôtre ;-)</span></u></i></b></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-31326971153017301062014-04-07T00:29:00.001+02:002014-05-28T13:00:49.186+02:00Soupe chinoise aux crevettes<br />
<div style="text-align: justify;">
<b><i>Après une semaine chargée culinairement parlant, me voici avec une "tit'" recette de soupe chinoise, à ma façon, bien entendu ;-)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd_OlwGTgoOg2tFPDuASJoMmzA3B5Mmby5coGjdd0Y0y2s5UYtUnwLRkBRVgLLktRytsb0rumaDRcEvELS9jC-79Q72sLeOSMwKlP5TlUkOZps08-uY2RUkjaf0fmqlnV1VQq_inpheQ/s1600/Ajout+feuilles+de+menthe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd_OlwGTgoOg2tFPDuASJoMmzA3B5Mmby5coGjdd0Y0y2s5UYtUnwLRkBRVgLLktRytsb0rumaDRcEvELS9jC-79Q72sLeOSMwKlP5TlUkOZps08-uY2RUkjaf0fmqlnV1VQq_inpheQ/s1600/Ajout+feuilles+de+menthe.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="background-color: #cccccc; color: #b45f06; font-size: large;">Les ingrédients pour 2 adultes et 1 enfant :</span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRN2LR3JzFZkTY0cwfbP9WBcEL1oFjNv4XJZMJYvRCKu2ka7MXI90MwnzohtH50_iF0bWq-UF2MMC8RxBsW7t934z29CrvuC651mY6PzoX1aVLdBxeXuyv6qcEPzhyNzsAbf1pQhvqg8/s1600/Crevettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRN2LR3JzFZkTY0cwfbP9WBcEL1oFjNv4XJZMJYvRCKu2ka7MXI90MwnzohtH50_iF0bWq-UF2MMC8RxBsW7t934z29CrvuC651mY6PzoX1aVLdBxeXuyv6qcEPzhyNzsAbf1pQhvqg8/s1600/Crevettes.jpg" height="640" title="La Cuisine de Léhann" width="550" /></a></div>
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<div>
<ul>
<li><b><i>400 à 500g de crevettes</i></b></li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FwSRBo1sd1Kyw1HdydKng9_wC9LWJbU-fnFkKnEJL5bmizIcIuiJEH4yz2jF9gfTsI36NidZv04rFPPyKLKn9DEr7y03ggzP-OCNrbNskFDILSdmykN0PzaE37DkfN8J-qQVa4D2_gU/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FwSRBo1sd1Kyw1HdydKng9_wC9LWJbU-fnFkKnEJL5bmizIcIuiJEH4yz2jF9gfTsI36NidZv04rFPPyKLKn9DEr7y03ggzP-OCNrbNskFDILSdmykN0PzaE37DkfN8J-qQVa4D2_gU/s1600/Ingr%25C3%25A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li><b><i>1 paquet de vermicelles de riz</i></b></li>
<li><b><i>Des pousses de soja</i></b></li>
<li><b><i>Du gingembre en poudre</i></b></li>
<li><b><i>Un morceau de gingembre frais (équivalent d'une gousse d'ail)</i></b></li>
<li><b><i>2 carottes</i></b></li>
<li><b><i>1 citron</i></b></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d6IdX7BbSJNGJ_87nzN_tGd919mGC56YuhoyCH6KZxg4SFwLEWIm_0jOlvpR1fkBZmqXXS3i-qEAe0uQbOMjZNf-BA8yxOtcRYBwNn7FNhtinsBElyRUwPMAFJTzxnz8-jMkDLEMmtc/s1600/Ingr%25C3%25A9dients1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d6IdX7BbSJNGJ_87nzN_tGd919mGC56YuhoyCH6KZxg4SFwLEWIm_0jOlvpR1fkBZmqXXS3i-qEAe0uQbOMjZNf-BA8yxOtcRYBwNn7FNhtinsBElyRUwPMAFJTzxnz8-jMkDLEMmtc/s1600/Ingr%25C3%25A9dients1.jpg" height="423" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li><b><i>De la sauce soja</i></b></li>
<li><b><i>De la sauce nuoc mam</i></b></li>
<li><b><i>De l'huile de sésame</i></b></li>
<li><b><i>De l'huile pour wok</i></b></li>
<li><b><i>Du sel chinois (Ve-Tsin)</i></b></li>
<li><b><i>De la menthe</i></b></li>
<li><b><i>1 pincée de sucre en poudre</i></b></li>
</ul>
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<div style="text-align: center;">
<b><i><span style="background-color: #cccccc; color: #b45f06; font-size: large;"><u>La préparation :</u></span></i></b></div>
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<b><i>Équeutez les crevettes.</i></b></div>
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<b><i>Rincez les.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKCNUAs1vjxxfrxGtnBIVYfScuibqeuLGTTZTyGB-IQ2kdDUEIEOk4WQI2bFKPfq9FjSse92uFH4e0Cs_m7OHW3hKSndoeub0_ZAf_D-oELXe3ot-sJeOy_1gzXwp7ZlRkENOX5T6gmo/s1600/Crevettes+d%25C3%25A9cortiqu%25C3%25A9es.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKCNUAs1vjxxfrxGtnBIVYfScuibqeuLGTTZTyGB-IQ2kdDUEIEOk4WQI2bFKPfq9FjSse92uFH4e0Cs_m7OHW3hKSndoeub0_ZAf_D-oELXe3ot-sJeOy_1gzXwp7ZlRkENOX5T6gmo/s1600/Crevettes+d%25C3%25A9cortiqu%25C3%25A9es.jpg" height="640" title="La Cuisine de Léhann" width="550" /></a></div>
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<b><i>Faites les mariner :</i></b></div>
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<b><i>2 CàS de sauce soja</i></b></div>
<div style="text-align: center;">
<b><i>2 CàS de sauce nuoc mam</i></b></div>
<div style="text-align: center;">
<b><i>1 Citron</i></b></div>
<div style="text-align: center;">
<b><i>1 Càc de Ve-Tsin</i></b></div>
<div style="text-align: center;">
<b><i>1 Càc de gingembre en poudre</i></b></div>
<div style="text-align: center;">
<b><i>Râper la moitié du gingembre frais</i></b></div>
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<b><i>Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSD2Zd_QPK1ZlCmHlHdN2SLBmWBoakeVqKIAODRxaFb_Iigrif_XGKVVrFnCfn0qYSjvXKoaAYjycg1aHM_KTN7wT6Y-EVU6GMD1AicKWKJiLrBt3G9cBiz3GJwkk6zADJdkhAxlr-UU/s1600/Crevettes+marin%25C3%25A9esbis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSD2Zd_QPK1ZlCmHlHdN2SLBmWBoakeVqKIAODRxaFb_Iigrif_XGKVVrFnCfn0qYSjvXKoaAYjycg1aHM_KTN7wT6Y-EVU6GMD1AicKWKJiLrBt3G9cBiz3GJwkk6zADJdkhAxlr-UU/s1600/Crevettes+marin%25C3%25A9esbis.jpg" height="640" title="La Cuisine de Léhann" width="550" /></a></div>
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<b><i>Coupez les carottes en julienne, réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksTBmpRtu6Iv2isK-SYCqCW84ntH-Q5j8aJ19n5Ah5OYDKQ0k4qf9bBNJ44UlLU2eF0nZ7gcLfj0eF2JUiZx9b4oJiDHt296DSuK9kcotUJ9j051JxEO5g7Ra7U2jC8Qi7EA8vqeslvs/s1600/Carottesbis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksTBmpRtu6Iv2isK-SYCqCW84ntH-Q5j8aJ19n5Ah5OYDKQ0k4qf9bBNJ44UlLU2eF0nZ7gcLfj0eF2JUiZx9b4oJiDHt296DSuK9kcotUJ9j051JxEO5g7Ra7U2jC8Qi7EA8vqeslvs/s1600/Carottesbis.jpg" height="640" title="La Cuisine de Léhann" width="550" /></a></div>
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<b><i>Égouttez l'équivalent d'une CàS de pousses de soja, réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh871wvPAjCbv_L8KJFxBXUwACfeiFuDPZ9EKnVOzAmV6k7wh6MKydSk_XlOq_Wbooxl8HUhqctBtMZ4eDB5BBZO-m-pTXI9uw8eRK7wGWHXE0uEnvlAbuAlQBw2vxqRX1XFDK3xMnCeeg/s1600/Pousses+de+soja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh871wvPAjCbv_L8KJFxBXUwACfeiFuDPZ9EKnVOzAmV6k7wh6MKydSk_XlOq_Wbooxl8HUhqctBtMZ4eDB5BBZO-m-pTXI9uw8eRK7wGWHXE0uEnvlAbuAlQBw2vxqRX1XFDK3xMnCeeg/s1600/Pousses+de+soja.jpg" height="640" title="La Cuisine de Léhann" width="550" /></a></div>
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<b><i>Préparez les vermicelles comme indiqué sur le paquet.</i></b></div>
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<b><i>Pour cette recette, 2 1/2 de nids de vermicelles ont été utilisé.</i></b></div>
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<b><i>Pour leurs cuisson, j'ai utilisé le bouillon : </i></b></div>
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<b><i>1.5l d'eau</i></b></div>
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<b><i>2 CàS de sauce soja</i></b></div>
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<b><i>2 CàS de sauce nuoc mam</i></b></div>
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<b><i>1 pincée de sucre en poudre</i></b></div>
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<b><i>L'autre moitié de gingembre frais</i></b></div>
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<b><i>Faites sauter les carottes 2min à feu vif dans votre wok avec une CàS d'huile pour wok (huile d'olive à défaut), réservez.</i></b></div>
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<span style="text-align: left;"><b><i>Égouttez</i></b></span><b><i> les vermicelles au dessus de votre marinade, réservez.</i></b></div>
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<b><i>Faites sauter les pousses à feu vif sans ajout de matière grasse, réservez.</i></b></div>
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<b><i>Faites sauter les crevettes 1/2 min à feu vif, réservez.</i></b></div>
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<b><i>Faites sauter les vermicelles 3min à feu vif.</i></b></div>
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<b><i>Ajoutez les carottes et les pousses, faites les sauter à feu vif.</i></b></div>
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<b><i>Ajoutez les crevettes, faites sauter le tout, toujours à feu vif.</i></b></div>
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<b><i>Ajoutez le bouillon, au fur et à mesure et réduisez à feu doux.</i></b></div>
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<b><i>Rectifiez l'assaisonnement, si besoin.</i></b></div>
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<b><i>Émincez quelques feuilles de menthe, disposez les sur la soupe et c'est prêt!!!</i></b></div>
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<b><i><span style="background-color: #cccccc; color: #b45f06; font-size: x-large;"><u>Très bonne dégustation!</u></span></i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<i><b><u><span style="color: red; font-size: x-large;">Cuisinement vôtre ;-)</span></u></b></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com5tag:blogger.com,1999:blog-6299675899214644258.post-67944245507785222542014-03-22T19:29:00.000+01:002014-05-28T13:01:22.147+02:00Nouilles sautées poulet courgettes<div style="text-align: center;">
<b><i><span style="background-color: #cccccc; color: #38761d; font-size: x-large;"><br /></span></i></b></div>
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<b><i><span style="background-color: #cccccc; color: #38761d; font-size: x-large;">Coucou les passionnés!!!!</span></i></b></div>
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<b><i>Voici une petite recette vite faite et bonne. Des nouilles sautées.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcC1Fg-WSPYy4KvMTHe6GymmpJeObdcaJeQ1WRHM8A5Ani-jfDZC0Fg2UkzLaHyYhAwOUk_Re3cygtEkAdqU0HnaTJ1NmIjvqnKKQ4WnNVUw1OzQaScUYCMuzEW3UU1P8i_irg9XIzDro/s1600/Pr%C3%A9sentation+Saut%C3%A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcC1Fg-WSPYy4KvMTHe6GymmpJeObdcaJeQ1WRHM8A5Ani-jfDZC0Fg2UkzLaHyYhAwOUk_Re3cygtEkAdqU0HnaTJ1NmIjvqnKKQ4WnNVUw1OzQaScUYCMuzEW3UU1P8i_irg9XIzDro/s1600/Pr%C3%A9sentation+Saut%C3%A9.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<span style="color: #38761d; font-size: large;"><b><i><u style="background-color: #cccccc;">Ingrédients :</u></i></b></span><br />
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<ul>
<li style="text-align: justify;"><b><i>1 paquet de nouilles aux œufs</i></b></li>
<li style="text-align: justify;"><b><i>4 courgettes moyennes</i></b></li>
<li style="text-align: justify;"><b><i>6 blancs de poulet</i></b></li>
<li style="text-align: justify;"><b><i>1 oignon</i></b></li>
<li style="text-align: justify;"><b><i>1 gousse d'ail</i></b></li>
<li style="text-align: justify;"><b><i>l morceau de gingembre (équivalent d'une gousse d'ail)</i></b></li>
<li style="text-align: justify;"><b><i>de l'huile de sésame</i></b></li>
<li style="text-align: justify;"><b><i>de la sauce nuoc mam</i></b></li>
<li style="text-align: justify;"><b><i>de la sauce soja</i></b></li>
<li style="text-align: justify;"><b><i>du sel chinois</i></b></li>
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<b><i><span style="color: #38761d; font-size: large;"><u style="background-color: #cccccc;">Préparation :</u></span></i></b></div>
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<b><i>Détaillez vos blancs de poulet en dés.</i></b></div>
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<b><i>Les "laver" dans de l'eau citronnée.</i></b></div>
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<b><i>Après avoir coulé l'eau, faites mariner vos morceau dans la sauce soja, la sauce nuoc mam, le sel chinois, l'ail râpé ou pressé et idem pour le gingembre.</i></b></div>
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<div style="text-align: center;">
<b><i>Émincez vos courgettes, après les avoir rincées avec de l'eau vinaigrée. </i></b></div>
<div style="text-align: center;">
<b><i>Faites les revenir à feu vif environ 3min avec l'équivalent d'une CàS d'huile de sésame.</i></b></div>
<div>
<div style="text-align: center;">
<b><i>Ajoutez de la sauce soja, nuoc mam selon vos goûts.</i></b></div>
<div style="text-align: center;">
<b><i>Réservez.</i></b></div>
</div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQsBV_8MS7veYmPkHmsbLlIGzOyHyGo5gRn0pYzVEoqzEHzMy76Jp45ZpgWHFXnVi4m28IXxZlQXCoKB9s35rxO4XTBUNh6_It9wiM5Pa8YXJ8o-DA0_qmqzM345U_OhUz5fste_8Tc/s1600/R%25C3%25A9server+les+courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfQsBV_8MS7veYmPkHmsbLlIGzOyHyGo5gRn0pYzVEoqzEHzMy76Jp45ZpgWHFXnVi4m28IXxZlQXCoKB9s35rxO4XTBUNh6_It9wiM5Pa8YXJ8o-DA0_qmqzM345U_OhUz5fste_8Tc/s1600/R%25C3%25A9server+les+courgettes.jpg" height="354" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Emincez votre oignon.</i></b></div>
<div style="text-align: center;">
<b><i>Faites le revenir à feu vif environ 3min avec l'équivalent d'une CàS d'huile de sésame.</i></b></div>
<div style="text-align: center;">
<b><i>Ajoutez de la sauce soja, nuoc mam selon vos goûts.</i></b></div>
<div style="text-align: center;">
<b><i>Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvpVUoznDFfGNykDaOci_ByNLWABPVPuTIFk2xlu_8z8e2qIXkfFKkZmt0IZNdO8jPlOC8gW_PvxvlsMcE7pU_tfwX9HM55sAJZj40gbWIH4jFFSZYiXLmnHUu5LL0bG3auUlfOe1ARc/s1600/R%25C3%25A9server+les+oignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvpVUoznDFfGNykDaOci_ByNLWABPVPuTIFk2xlu_8z8e2qIXkfFKkZmt0IZNdO8jPlOC8gW_PvxvlsMcE7pU_tfwX9HM55sAJZj40gbWIH4jFFSZYiXLmnHUu5LL0bG3auUlfOe1ARc/s1600/R%25C3%25A9server+les+oignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Préparez vos nouilles selon les indications inscrites au dos du paquet.</i></b></div>
<div style="text-align: center;">
<b><i>Mon bouillon est composé de sauce soja, nuoc mam et sel chinois.</i></b></div>
<div style="text-align: center;">
<b><i>Égouttez et réservez.</i></b></div>
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<div style="text-align: center;">
<b><i>Faites revenir vos dés de poulet dans l'équivalent d'une CàS d'huile de sésame.</i></b></div>
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<div style="text-align: center;">
<b><i>Faites sauter vos nouilles à feu vif dans l'équivalent dune CàS d'huile de sésame.</i></b></div>
<div style="text-align: center;">
<b><i>Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b><i>Ajoutez les dés de poulet et faites sauter.</i></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<b><i>Ajoutez les courgettes et faites sauter.</i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b><i>Ajoutez les oignons et faites sauter.</i></b></div>
<div style="text-align: center;">
<b><i>Rectifiez l'assaisonnement, si besoin.</i></b></div>
<div style="text-align: center;">
<br /></div>
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<b><i><span style="font-size: x-large;">C'est prêt!!!</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvlPoq-VliVtmupAQU6p2BO12D_eVr1OGMGS1rQNLyrZP7Vi2DanAZ6Rjxc6cNu1WwzGJVfqIkR9CTCxYGZkkhlyufhprC1HF37eSH8uQWANgmbctZGk-nTQaFOZMxOSxi2xWd9_b7q0/s1600/Faire+sauter+le+tout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvlPoq-VliVtmupAQU6p2BO12D_eVr1OGMGS1rQNLyrZP7Vi2DanAZ6Rjxc6cNu1WwzGJVfqIkR9CTCxYGZkkhlyufhprC1HF37eSH8uQWANgmbctZGk-nTQaFOZMxOSxi2xWd9_b7q0/s1600/Faire+sauter+le+tout.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u>NB: N'hésitez pas à verser la sauce qu'il y aura avec les dés de poulet, ainsi que celle des courgettes.</u></i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<b><i><u><span style="background-color: #999999; color: red; font-size: x-large;">Cuisinement vôtre!!!</span></u></i></b></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-42447651168425270152014-03-16T00:08:00.000+01:002014-05-28T13:02:24.234+02:00Cookies M&M'S<div style="text-align: center;">
<b><i><span style="font-size: large;"><br /></span></i></b></div>
<div style="text-align: center;">
<b><i><span style="font-size: large;">Bon, je n'ai pu résister à l'envie de vous publier une petite recette rapide et surtout simple à réaliser.</span></i></b></div>
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<b><i><span style="font-size: large;"><br /></span></i></b></div>
<div style="text-align: justify;">
<b><i><span style="font-size: large;">Préparation qui peut se faire avec l'aide de vos enfants, tout comme le mien dont vous verrez les petites mains. :-) </span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftOQkAgS5HsCPm_AaIcZtvtaHxBccN2K4xa-EkC5qa45T1zvLU2zm8F1Xtnj2VlZIzhd0uIkmau21EsmJr3OAtgzsm8eOn-bmRXgwPdjWVOk5Ls46O_2pa7IuLv6t7aS1_Asgm-hN3zw/s1600/Ingr%C3%A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftOQkAgS5HsCPm_AaIcZtvtaHxBccN2K4xa-EkC5qa45T1zvLU2zm8F1Xtnj2VlZIzhd0uIkmau21EsmJr3OAtgzsm8eOn-bmRXgwPdjWVOk5Ls46O_2pa7IuLv6t7aS1_Asgm-hN3zw/s1600/Ingr%C3%A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="font-size: large;"><span style="color: #741b47;">L</span><span style="color: #38761d;">e</span>s <span style="color: cyan;">i</span><span style="color: #990000;">n</span><span style="color: lime;">g</span><span style="color: #7f6000;">r</span><span style="color: #351c75;">é</span><span style="color: red;">d</span><span style="color: blue;">i</span><span style="color: magenta;">e</span><span style="color: #666666;">n</span><span style="color: #990000;">t</span><span style="color: #0b5394;">s</span><span style="color: #274e13;"> :</span></span></u></i></b></div>
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<ul>
<li style="text-align: justify;"><b><i>160g de farine T60</i></b></li>
<li style="text-align: justify;"><b><i>60g de farine T45</i></b></li>
<li style="text-align: justify;"><b><i>60g de farine complète</i></b></li>
<li style="text-align: justify;"><b><i>25g de poudre d'amande</i></b></li>
<li style="text-align: justify;"><b><i>100g de sucre en poudre</i></b></li>
<li style="text-align: justify;"><b><i>100g de beurre demi sel</i></b></li>
<li style="text-align: justify;"><b><i>2 CàC de miel</i></b></li>
<li style="text-align: justify;"><b><i>1 CàC de levure</i></b></li>
<li style="text-align: justify;"><b><i>1 œuf</i></b></li>
<li style="text-align: justify;"><b><i>Chocolat, M&M'S, des noix, des amandes, des raisins secs, pruneaux etc... Au choix. Liste non exhaustive.</i></b></li>
</ul>
<div style="text-align: justify;">
<b><i>Pour la farine vous pouvez tout simplement mettre que du T45, si vous n'avez pas les autres ou ne le souhaitez pas.</i></b></div>
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<b><i><u><span style="font-size: large;"><span style="color: red;">P</span><span style="color: orange;">r</span><span style="color: #38761d;">é</span><span style="color: blue;">p</span><span style="color: purple;">a</span>r<span style="color: magenta;">a</span><span style="color: lime;">t</span><span style="color: #ffd966;">i</span><span style="color: #660000;">o</span><span style="color: #674ea7;">n</span><span style="color: #660000;"> :</span></span></u></i></b></div>
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<b><i>Dans un saladier versez le sucre et ajoutez-y l’œuf.</i></b></div>
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<b><i>Mélanger jusqu'à blanchissement.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLn7Rws8MOIFgfaFfLYBYxTsMRRh-5wlYhlpy-Z2Uiup8Fpx4S7Vu5AJ9_dPf-2heh7uBcZHrtr2hSjS3c9hc56z2YnJJGY663uISnSgYZnCZUcc8dCeg5uVRbkffNpCKucX84Mxgqyc/s1600/M1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLn7Rws8MOIFgfaFfLYBYxTsMRRh-5wlYhlpy-Z2Uiup8Fpx4S7Vu5AJ9_dPf-2heh7uBcZHrtr2hSjS3c9hc56z2YnJJGY663uISnSgYZnCZUcc8dCeg5uVRbkffNpCKucX84Mxgqyc/s1600/M1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez les 2 CàC de miel.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp3QX-lKf10uTr2Xa6BuCDivmxD0neXLGZSzJfDw3bhoD0IjZG7EbOvVOIt7hs9G2eYrNUvV0XxuGh5YFRpSVHFPXP2EIOeCZk2DvifByhIT7fkq96ugUstMVTreS2R8H695jNDLBurs/s1600/M4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp3QX-lKf10uTr2Xa6BuCDivmxD0neXLGZSzJfDw3bhoD0IjZG7EbOvVOIt7hs9G2eYrNUvV0XxuGh5YFRpSVHFPXP2EIOeCZk2DvifByhIT7fkq96ugUstMVTreS2R8H695jNDLBurs/s1600/M4.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Faites fondre le beurre et versez le liquide.</i></b></div>
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<b><i>Mélangez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGU8mO4IKQhZh8NTj_LagbYSvltxhdHebW8ZkU86jm-Pk-P5sYPIr31TN9qpo5OnjjkWn6bZ5elzaf5uAjaZFqgUHgzUHcUIxrOApbtDg1AYaNbPGProAPJ6WBFfJTSKaa4KyVbkCCbtE/s1600/M6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGU8mO4IKQhZh8NTj_LagbYSvltxhdHebW8ZkU86jm-Pk-P5sYPIr31TN9qpo5OnjjkWn6bZ5elzaf5uAjaZFqgUHgzUHcUIxrOApbtDg1AYaNbPGProAPJ6WBFfJTSKaa4KyVbkCCbtE/s1600/M6.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez les différentes farines.</i></b></div>
<div style="text-align: center;">
<b><i>Mélangez.</i></b></div>
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<b><i>Ajoutez la levure.</i></b></div>
<div style="text-align: center;">
<b><i>Mélangez.</i></b></div>
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<div style="text-align: center;">
<b><i>L'aspect de votre pâte sera un peu élastique.</i></b></div>
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<b><i>Prenez l'équivalent d'une grosse poignée de M&M'S.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1WL-WENp-Vw01muZQl3p6CPIndta7klC4NtJeBh8pccLW0L0I9V7M0fmz7D0taTN7CXiAs3MJPVzD9SXEtKs6xPtgmqgbIVLQjW67OZ2_lzT4hEVeqGMIjPscDLDQS-cFcwu0HlQAyw/s1600/M12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1WL-WENp-Vw01muZQl3p6CPIndta7klC4NtJeBh8pccLW0L0I9V7M0fmz7D0taTN7CXiAs3MJPVzD9SXEtKs6xPtgmqgbIVLQjW67OZ2_lzT4hEVeqGMIjPscDLDQS-cFcwu0HlQAyw/s1600/M12.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Que vous concassez grossièrement.</i></b></div>
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<div style="text-align: center;">
<b><i>Versez les dans votre pâte.</i></b></div>
<div style="text-align: center;">
<b><i>Mélangez.</i></b></div>
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<b><i>Vous avez le choix de formez des boules avec vos mains,</i></b></div>
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<b><i>ou bien d'utilisez la technique des quenelles avec deux cuillères à soupe. </i></b></div>
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<b><i>Cependant, pensez à donner une forme ronde.</i></b></div>
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<b><i>Une fois disposez, aplatissez légèrement vos boules avec votre cuillère.</i></b></div>
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<b><i>Préchauffez votre four à 220° à chaleur tournante.</i></b></div>
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<b><i>Enfournez soit à 180° pendant 20 min, soit à 160° pendant 30 min.</i></b></div>
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<b><i>Tout dépendra de votre four mais aussi de la texture désirée (très croustillante ou un peu moins)</i></b></div>
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<b><i>Bonne dégustation, avec un verre de lait, une tasse de thé ou autre au choix.</i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre !!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-23373601502151610472013-12-16T19:48:00.000+01:002014-05-28T13:03:15.966+02:00Gratin de couac et une poule fermier au four aromatisé à la pomme et oignons confits<div style="text-align: center;">
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<b><i><span style="font-size: x-large;"><span style="color: #660000;">Co</span><span style="color: #990000;">uc</span><span style="color: #cc0000;">ou</span> <span style="color: #e06666;">à t</span><span style="color: #ea9999;">ou</span><span style="color: #f4cccc;">s!</span>!!</span></i></b></div>
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<b><i>Voici une idée de recette pour les fêtes de fin d'année.</i></b></div>
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<b><i>Dans mon gratin, je mets toujours des légumes afin que mon repas soit plus ou moins équilibré lol.</i></b></div>
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<b><i>Pour ceux qui ne connaissent pas le couac, cela pourrait faire penser à de la grosse semoule non cuite. Il y a également la farine de couac, plus utilisé comme tel chez nos voisins les Brésiliens. </i></b></div>
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<b><i>Le couac est préparé avec une racine appelée le manioc.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyrvhWt9Hq9FcJDFXI4yw_J51SU2B8ImWYoub8O1dd0qWTNrfF8_dXqTP7FpljeqQx70qqD5JajPGBdzJ7cR9LB7UsluwOmTOOCVnS3-d10pk8NRfJS-VsgxmDWjBNGofhbKKXr2koPY/s1600/Gratin+de+couac1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyrvhWt9Hq9FcJDFXI4yw_J51SU2B8ImWYoub8O1dd0qWTNrfF8_dXqTP7FpljeqQx70qqD5JajPGBdzJ7cR9LB7UsluwOmTOOCVnS3-d10pk8NRfJS-VsgxmDWjBNGofhbKKXr2koPY/s1600/Gratin+de+couac1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><span style="font-size: large;"><u><span style="color: #660000;">Le</span><span style="color: #990000;">s i</span><span style="color: #cc0000;">ng</span><span style="color: #e06666;">ré</span><span style="color: #ea9999;">di</span><span style="color: #f4cccc;">en</span>ts :</u></span></i></b><br />
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<span style="font-size: large;"><b><i><u><span style="color: #660000;">Po</span><span style="color: #990000;">ur</span><span style="color: #cc0000;"> le </span><span style="color: #e06666;">gr</span><span style="color: #ea9999;">at</span><span style="color: #f4cccc;">in</span> :</u></i></b></span><br />
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<ul>
<li style="text-align: justify;"><b><i>3 pots de couac (un pot de riz comme sur la photo)</i></b></li>
<li style="text-align: justify;"><b><i>2 courgettes</i></b></li>
<li style="text-align: justify;"><b><i>1 boîte de champignons de paris ou 3/4 champignons frais</i></b></li>
<li style="text-align: justify;"><b><i>1 gros oignon</i></b></li>
<li style="text-align: justify;"><b><i>25 à 30 cl de lait </i></b></li>
<li style="text-align: justify;"><b><i>25 à 50cl de crème liquide</i></b></li>
<li style="text-align: justify;"><b><i>3 CàS de crème fraîche épaisse</i></b></li>
<li style="text-align: justify;"><b><i>De la graisse de canard ou d'oie, à défaut de l'huile d'olive.</i></b></li>
<li style="text-align: justify;"><b><i>De la muscade</i></b></li>
</ul>
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<b><i><br /></i></b></div>
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<b><i><span style="font-size: large;"><u><span style="color: #660000;">Po</span><span style="color: #990000;">ur</span><span style="color: #cc0000;"> la </span><span style="color: #e06666;">po</span><span style="color: #ea9999;">ul</span><span style="color: #f4cccc;">e a</span>u f<span style="color: #660000;">ou</span><span style="color: #990000;">r :</span></u></span></i></b></div>
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<li style="text-align: justify;"><b><i>20 cl de sauce soja</i></b></li>
<li style="text-align: justify;"><b><i>20 cl de sauce saté (pour ceux qui en possèdent)</i></b></li>
<li style="text-align: justify;"><b><i>1 gros oignon</i></b></li>
<li style="text-align: justify;"><b><i>2 gousses d'ail</i></b></li>
<li style="text-align: justify;"><b><i>2 pommes granny (coupées grossièrement)</i></b></li>
<li style="text-align: justify;"><b><i>Sel</i></b></li>
<li style="text-align: justify;"><b><i>Poivre</i></b></li>
<li style="text-align: justify;"><b><i>Sel chinois</i></b></li>
<li style="text-align: justify;"><b><i>1 CàS et demi de fécule de maïs</i></b></li>
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<b><i><u><span style="font-size: large;"><span style="color: #660000;">La</span><span style="color: #990000;"> pr</span><span style="color: #cc0000;">ép</span><span style="color: #e06666;">ar</span><span style="color: #ea9999;">at</span><span style="color: #f4cccc;">io</span>n l<span style="color: #660000;">a v</span><span style="color: #990000;">ei</span><span style="color: #cc0000;">ll</span><span style="color: #e06666;">e d</span><span style="color: #ea9999;">e l</span><span style="color: #f4cccc;">a p</span>ou<span style="color: #660000;">le :</span></span></u></i></b></div>
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<b><i>"Laver" votre poule avec de l'eau citronnée. </i></b></div>
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<b><i>Videz l'eau afin de préparer votre marinade.</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Mettez votre poule dans un grand saladier et y ajouter tous les ingrédients.</i></b></div>
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<b><i>Laissez votre poule mariner toute la nuit au frais. </i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93z9G5IEDCaX8Firxy5xHCewi2sInfOzsfxkh8R62S3B5HUd3916krJH5ie3vmVGCw7xCU7VfmMS1lGobeuHRdWqEoJ8JdOZ-EYb6uMv5Jqiba6Ymc3TyOnyeE-NC4gsEXv2W0XMdU_w/s1600/Marinade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93z9G5IEDCaX8Firxy5xHCewi2sInfOzsfxkh8R62S3B5HUd3916krJH5ie3vmVGCw7xCU7VfmMS1lGobeuHRdWqEoJ8JdOZ-EYb6uMv5Jqiba6Ymc3TyOnyeE-NC4gsEXv2W0XMdU_w/s1600/Marinade.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: x-small;">Photo de la poule prise le lendemain.<br />Sortie au moins 30 min avant cuisson afin qu'elle soit à température ambiante.<br />La mettre dans un plat allant au four.</span></i></b></td></tr>
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<b><i>Enfournez dans un four chaud à 180° chaleur tournante pendant 1h30.</i></b></div>
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<b><i>De temps en temps "l'arroser" de la sauce et d'eau.</i></b></div>
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<b><i>En fin de cuisson, une fois sortie du four, dans un bol délayez 1 CàS et demi de fécule de maïs (Maïzéna) et mélangez avec la sauce afin de la lier.</i></b></div>
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<b><i><span style="font-size: large;"><u><span style="color: #660000;">La</span> <span style="color: #990000;">pr</span><span style="color: #cc0000;">ép</span><span style="color: #e06666;">ar</span><span style="color: #ea9999;">at</span><span style="color: #f4cccc;">io</span>n d<span style="color: #660000;">u g</span><span style="color: #990000;">ra</span><span style="color: #cc0000;">ti</span><span style="color: #e06666;">n :</span></u></span></i></b></div>
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<b><i>Émincez vos oignons. Réservez.</i></b></div>
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<b><i>Émincez les courgettes. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYDUg2eM4A31u9boy9pkX3K9TPx-2bZHr0hplN3T9FDvJ5SGIqhwgiOLtvlGCeeczIxERZh6VBoenBti99HeinXJhFi3_SDvhBhLqcGIplO-amO_BrVbDQpK2AcYBmVIg-OmHTA9Uz1o/s1600/Courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYDUg2eM4A31u9boy9pkX3K9TPx-2bZHr0hplN3T9FDvJ5SGIqhwgiOLtvlGCeeczIxERZh6VBoenBti99HeinXJhFi3_SDvhBhLqcGIplO-amO_BrVbDQpK2AcYBmVIg-OmHTA9Uz1o/s1600/Courgettes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: justify;">
<b><i>Faites revenir vos oignons dans 1 CàS de graisse de d'oie.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaS0KNa3ypv5nsJPCiKYcPTuj-qmI-kZkd97muJ_aaeWU9EAI2Uhiltfn93KYyX9AFaUllPdYlYTFNjBGMaSXiCwcxW-Q5RiXHInLbM_Ueb_NIbBJJIYMRlhokC0lnuI11LsbjWa9XUs/s1600/Revenir+les+oignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaS0KNa3ypv5nsJPCiKYcPTuj-qmI-kZkd97muJ_aaeWU9EAI2Uhiltfn93KYyX9AFaUllPdYlYTFNjBGMaSXiCwcxW-Q5RiXHInLbM_Ueb_NIbBJJIYMRlhokC0lnuI11LsbjWa9XUs/s1600/Revenir+les+oignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les champignons. Mélangez.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0bH-Ou2RxuhYFUefck4kzTltQz-IGphPRwnc_GOB-8CgCnPB4ApcxIrOaUMyf91MxFeN1D-v3sLFDSxF8k55PEWr_XiYLv300rY0YmDpWE92A2FUrljjYlXGChFpBPDopXGftu09xaM/s1600/Champignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0bH-Ou2RxuhYFUefck4kzTltQz-IGphPRwnc_GOB-8CgCnPB4ApcxIrOaUMyf91MxFeN1D-v3sLFDSxF8k55PEWr_XiYLv300rY0YmDpWE92A2FUrljjYlXGChFpBPDopXGftu09xaM/s1600/Champignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les crèmes et lait.</i></b><br />
<b><i>Râpez de la muscade. Mélangez.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MOPBb9oA3ipDNRbyscFPYLC2oK_a6JWUEp08w70jCM_dcvU0qEO5q15m4jKDQgsA5yBqwTxcaH-R4czh-l8kgIZaia-4Pw4EG1b7cj1yR7xoxYnnhEtVTBPv2nRobiF3JMwMP1AyId8/s1600/Cr%25C3%25A8me+liquide+et+%25C3%25A9paisse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MOPBb9oA3ipDNRbyscFPYLC2oK_a6JWUEp08w70jCM_dcvU0qEO5q15m4jKDQgsA5yBqwTxcaH-R4czh-l8kgIZaia-4Pw4EG1b7cj1yR7xoxYnnhEtVTBPv2nRobiF3JMwMP1AyId8/s1600/Cr%25C3%25A8me+liquide+et+%25C3%25A9paisse.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les courgettes. Mélangez.</i></b><br />
<b><i>Laissez cuire 5 min à l'étouffée.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa0GbiEb2CsYCMVy6AC9ACc_IGCrAqJb50tbU_Em8guq48K8c4w93MqX1dnsFvHdZV4blb-vc4IOGmBlPiIr5qh9tDYKQKJKsYCHXjbjDmWcZSJ9fweXTvUO-9JiB3uIjcY0vjB-ItLY/s1600/Ajouter+les+courgettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa0GbiEb2CsYCMVy6AC9ACc_IGCrAqJb50tbU_Em8guq48K8c4w93MqX1dnsFvHdZV4blb-vc4IOGmBlPiIr5qh9tDYKQKJKsYCHXjbjDmWcZSJ9fweXTvUO-9JiB3uIjcY0vjB-ItLY/s1600/Ajouter+les+courgettes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE55IInbSvgTlaCD0bZT4RZM2sJUA2Wmcrd84Hm5pjdPf8l_4Teiv3hpjHObYhwFGTPO80_B_bCN9FsoDEIF81P-itm4_iWlyTGRrx3PvT2yV37qbeWNL3eLBlZy5bgq8t7HiHN6-6H0/s1600/Mettre+%25C3%25A0+l%2527%25C3%25A9touff%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE55IInbSvgTlaCD0bZT4RZM2sJUA2Wmcrd84Hm5pjdPf8l_4Teiv3hpjHObYhwFGTPO80_B_bCN9FsoDEIF81P-itm4_iWlyTGRrx3PvT2yV37qbeWNL3eLBlZy5bgq8t7HiHN6-6H0/s1600/Mettre+%25C3%25A0+l%2527%25C3%25A9touff%25C3%25A9.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les couac. Mélangez.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jrolV87gDSm_kKL2D6_PcJzQlaE_dqPrJyTajLlsnowByK7IMwdPu5FNAu1gXJkfABy5N3nNhHkAPZpVbutEfd0EirOHq03_NgAAAEBiUH78_mAWLbaUc8TUvueMbSottO59uiC1_wc/s1600/Ajouter+le+couac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jrolV87gDSm_kKL2D6_PcJzQlaE_dqPrJyTajLlsnowByK7IMwdPu5FNAu1gXJkfABy5N3nNhHkAPZpVbutEfd0EirOHq03_NgAAAEBiUH78_mAWLbaUc8TUvueMbSottO59uiC1_wc/s1600/Ajouter+le+couac.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez du lait ou de la crème liquide si besoin et rectifiez l'assaisonnement.</i></b><br />
<b><i>Votre préparation doit être ni trop épaisse, ni trop liquide.</i></b><br />
<b><i>Vous devez obtenir une texture similaire à celle-ci, en l'occurrence crémeuse. </i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N9YSvPbWWPKgExu9sa6tfS065X5mviTjA5Gm_e5zaWk3zoKcpbD-eUCccPEbGi5Sy5J4A_fqD5R3eZHiFPeZXOr1LWyUVF2phPmJi11MN9T5B4aW0HYLqHmHDaDNl9ror6Co7SATprA/s1600/Verser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N9YSvPbWWPKgExu9sa6tfS065X5mviTjA5Gm_e5zaWk3zoKcpbD-eUCccPEbGi5Sy5J4A_fqD5R3eZHiFPeZXOr1LWyUVF2phPmJi11MN9T5B4aW0HYLqHmHDaDNl9ror6Co7SATprA/s1600/Verser.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_1aq8c_MX61I3QUTJEnD_wnTDG7VWx4odQGTwPvk2-OQ0O7oQ1CfpxGfhMKrCnnm_enHPpR0hXDeKHrTcnkwjjd3DDrVbGY4yh4nztAznipLfwBaZ9EN9meCRkW8OBbvKd4zwFgNfI8/s1600/Gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_1aq8c_MX61I3QUTJEnD_wnTDG7VWx4odQGTwPvk2-OQ0O7oQ1CfpxGfhMKrCnnm_enHPpR0hXDeKHrTcnkwjjd3DDrVbGY4yh4nztAznipLfwBaZ9EN9meCRkW8OBbvKd4zwFgNfI8/s1600/Gratin.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Enfournez dans un four chaud à 220° pendant 15 à 20 min.</i></b></div>
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<b><i>Vous remarquerez que je ne vous ai pas dit de parsemer de gruyère car je trouve que le plat est déjà très riche. Cependant, cela ne vous empêche en rien de le faire.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfSTS90DMd_RwFJtFMQNQIXZf_G7EQ9T7dWt5XvXb6lM2vU_8g2b8AucMlVWMOvrK1GhOwuOrCgqRpESAiSv1llwILGv6Qu48ZhqfpuatYVzuN_3s-pimlaHiUQiZ6T3WnzK6PWd6KRU/s1600/Gratin+de+couac1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfSTS90DMd_RwFJtFMQNQIXZf_G7EQ9T7dWt5XvXb6lM2vU_8g2b8AucMlVWMOvrK1GhOwuOrCgqRpESAiSv1llwILGv6Qu48ZhqfpuatYVzuN_3s-pimlaHiUQiZ6T3WnzK6PWd6KRU/s1600/Gratin+de+couac1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC0BsUs7QjMQbmLFh2ASmVS5viK4yT6LigzBNOlRfhrbA5VK8XBC7lCGzZPVe4eyksMEf9kzqMv0Mh_rKtJC9eVDMlSPpssphN0jtSYhK4GzMWLl-8eNvGXllQLJeahAxHpQAOfGTJmw/s1600/Gratin+de+Couac.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwC0BsUs7QjMQbmLFh2ASmVS5viK4yT6LigzBNOlRfhrbA5VK8XBC7lCGzZPVe4eyksMEf9kzqMv0Mh_rKtJC9eVDMlSPpssphN0jtSYhK4GzMWLl-8eNvGXllQLJeahAxHpQAOfGTJmw/s1600/Gratin+de+Couac.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
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<span style="font-size: x-large;"><b><i><span style="color: #660000;">C'</span><span style="color: #990000;">es</span><span style="color: #cc0000;">t p</span><span style="color: #e06666;">rê</span><span style="color: #ea9999;">t!</span>!!</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWONb4BWrt3iMLG6g2hjfRS1b0mjGrNvm1hSJHcVKEdeNDhD-y5EfDN7S9LGRUFMhZu8ije8JMZSdof3IdsnzoA_FnfNUn3tEgbyuAAkm8fxGtnMbVlTSlZO56LdMLBkYVw7BsghKrOc/s1600/Pr%25C3%25A9sentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWONb4BWrt3iMLG6g2hjfRS1b0mjGrNvm1hSJHcVKEdeNDhD-y5EfDN7S9LGRUFMhZu8ije8JMZSdof3IdsnzoA_FnfNUn3tEgbyuAAkm8fxGtnMbVlTSlZO56LdMLBkYVw7BsghKrOc/s1600/Pr%25C3%25A9sentation.jpg" height="422" title="La Cuisine de Léhann " width="640" /></a></div>
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<span style="font-size: x-large;"><b><i><span style="color: #660000;">Tr</span><span style="color: #990000;">ès</span> <span style="color: #cc0000;">bo</span><span style="color: #e06666;">n a</span><span style="color: #ea9999;">pp</span><span style="color: #f4cccc;">ét</span>it<span style="color: #660000;">!!</span><span style="color: #990000;">!!</span></i></b></span></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com2tag:blogger.com,1999:blog-6299675899214644258.post-25185530380938379882013-12-07T17:27:00.002+01:002014-05-28T13:04:07.205+02:00Des sablés créoles<div style="text-align: center;">
<b><i><span style="font-size: x-large;"><u><br /></u></span></i></b></div>
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<b><i><span style="font-size: x-large;"><u><span style="color: red;">Bons</span><span style="color: yellow;">oir à</span><span style="color: #38761d;"> tous</span></u></span></i></b></div>
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<b><i>Voici une des recettes des sablés créoles.</i></b></div>
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<b><i>Celles-ci m'a été donnée (comme beaucoup d'autres) par ma Grand-mère, qui l'a elle même eut par une amie à elle qui est pâtissière.</i></b></div>
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<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Les proportions des ingrédients seront à diviser selon vos besoins.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOoObFyZ5XRBwoz-9u5ulGdOnY6YJuLS223plznshg_Mes8iBwcnAUHsd9ENgVv1dan0Jb5e14O7aVmYi3-s-8FzHWCzA0BBGJAET0iyXDpcUSgEsbyHpG_eJuGvGC0WtciW8d6_JP1c/s1600/DSC_6662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOoObFyZ5XRBwoz-9u5ulGdOnY6YJuLS223plznshg_Mes8iBwcnAUHsd9ENgVv1dan0Jb5e14O7aVmYi3-s-8FzHWCzA0BBGJAET0iyXDpcUSgEsbyHpG_eJuGvGC0WtciW8d6_JP1c/s1600/DSC_6662.JPG" height="422" title="La Cuisine de Léhann " width="640" /></a></div>
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<b><i><u><span style="font-size: large;"><span style="color: red;">Les in</span><span style="color: yellow;">grédi</span><span style="color: #38761d;">ents :</span></span></u></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGEStCv1JPHjFUtQPSldsM4vGm60c7H1GYP-KiczztbmN_jzuf5DBfsgeUn0SizlLStb3v-bhwPg6RPPLhw2czTvCitsbc50tyBfWVIZTnnWXw4tFHJdpQ7799kgzWrdjG0CZ3QGB6MA/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGEStCv1JPHjFUtQPSldsM4vGm60c7H1GYP-KiczztbmN_jzuf5DBfsgeUn0SizlLStb3v-bhwPg6RPPLhw2czTvCitsbc50tyBfWVIZTnnWXw4tFHJdpQ7799kgzWrdjG0CZ3QGB6MA/s1600/Ingr%25C3%25A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li style="text-align: justify;"><b><i>1.5 kg de farine</i></b></li>
<li style="text-align: justify;"><b><i>500 g de beurre doux ramoli et non fondu</i></b></li>
<li style="text-align: justify;"><b><i>200 g de sucre</i></b></li>
<li style="text-align: justify;"><b><i>200 g de lait en poudre</i></b></li>
<li style="text-align: justify;"><b><i>3 oeufs</i></b></li>
<li style="text-align: justify;"><b><i>25 cl d'eau (si besoin et à mettre au fur et à mesure)</i></b></li>
<li style="text-align: justify;"><b><i>3 sachets de levure</i></b></li>
</ul>
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<b><i><u><span style="font-size: large;"><span style="color: red;">La pré</span><span style="color: yellow;">para</span><span style="color: #38761d;">tion :</span></span></u></i></b></div>
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<b><i>Mélanger les oeufs et sucre, puis, le beurre.</i></b></div>
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<b><i>Ajoutez la farine et la levure.</i></b></div>
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<b><i>Mais aussi l'eau si vous trouvez votre pâtre trop compacte qui doit être tout de même souple.</i></b></div>
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<b><i>Mélangez jusqu'à ce que la pâte se détache de la paroi.</i></b></div>
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<b><i>Voici son aspect.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFe6R9XKpQxRh9sXGqXvzqSLxH6lxUg-key7TTsjsY-ZPDB-Ue6Er2lKDmUvVFyGAKPcjh8fcvgq-M5f2I1OUAtgye4qI3RSjZUsiWzqS2S10lnGO-ApRPdM8YlZcYRyrstuQrpNSpyM/s1600/Aspect+de+la+p%25C3%25A2te.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFe6R9XKpQxRh9sXGqXvzqSLxH6lxUg-key7TTsjsY-ZPDB-Ue6Er2lKDmUvVFyGAKPcjh8fcvgq-M5f2I1OUAtgye4qI3RSjZUsiWzqS2S10lnGO-ApRPdM8YlZcYRyrstuQrpNSpyM/s1600/Aspect+de+la+p%25C3%25A2te.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Mettez votre pâte dans la poche à douille, si vous le voulez, sinon vous l'étalez sur un plan fariné et faites vos pièces à l'emporte pièce.</i></b></div>
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<b><i>Vous enfournez dans un four préchauffé à 180° pour une durée variable entre 20 à 30 min selon vos fours et selon la coloration désirée.</i></b></div>
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<span style="font-size: large;"><b><i>C'est prêt!</i></b></span></div>
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<b><i><span style="font-size: x-large;"><span style="color: red;">Très</span> <span style="color: yellow;">bonne</span> <span style="color: #38761d;">dégustation</span>!!!!</span></i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com2tag:blogger.com,1999:blog-6299675899214644258.post-20390659352684491882013-12-03T23:36:00.000+01:002014-05-28T13:04:59.891+02:00Soupe chinoise<br />
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<b><i><span style="color: blue; font-size: x-large;"><u>Bonsoir tout le monde!!!</u></span></i></b></div>
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<b><i><span style="color: blue; font-size: x-large;"><br /></span></i></b></div>
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<b><i>Voici la recette de ma soupe chinoise.</i></b></div>
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<b><i>Le plus long est d'émincer les légumes et la ou les viande (s), mais après ce n'est que du plaisir :-p</i></b></div>
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<b><i><span style="color: blue; font-size: large;"><u>Les ingrédients :</u></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ixvCVaZGbQu1tiZ1nH-sR6CH8kyGI8BPO1ueffnHAUtfHbxBpXPmUsmDQZgKADfeZ6pzPrUKPe4D9ElU2P9TdykR7HGZvAoY1Lxv1XWYpTcdj_QIF2Y7TBQriMr_kTwGRgLpVn_di14/s1600/Ingr%25C3%25A9dients+soupe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ixvCVaZGbQu1tiZ1nH-sR6CH8kyGI8BPO1ueffnHAUtfHbxBpXPmUsmDQZgKADfeZ6pzPrUKPe4D9ElU2P9TdykR7HGZvAoY1Lxv1XWYpTcdj_QIF2Y7TBQriMr_kTwGRgLpVn_di14/s1600/Ingr%25C3%25A9dients+soupe.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li style="text-align: justify;"><b><i>3 blancs de poulet</i></b></li>
<li style="text-align: justify;"><b><i>La moitié d'un paquet de vermicelles chinoises (Suivez les instructions qu'il y a sur le paquet)</i></b></li>
<li style="text-align: justify;"><b><i>1 grosse carotte</i></b></li>
<li style="text-align: justify;"><b><i>1 grosse courgette</i></b></li>
<li style="text-align: justify;"><b><i>2 citrons verts</i></b></li>
<li style="text-align: justify;"><b><i>1 oignon</i></b></li>
<li style="text-align: justify;"><b><i>1 grosse gousse d'ail</i></b></li>
<li style="text-align: justify;"><b><i>1 morceau de gingembre ( même grosseur que la gousse)</i></b></li>
<li style="text-align: justify;"><b><i>La moitié d'un paquet de champignons noirs (A réhydrater dans de l'eau chaude. Là j'ai utilisé le reste des champignons de mon poulet ananas et champignons noirs <a href="http://lacuisinedelehann.blogspot.fr/2013/11/poulet-lananas-et-champignons-noirs.html" target="_blank">ici</a> )</i></b></li>
<li style="text-align: justify;"><b><i>1 oignon nouveau</i></b></li>
<li style="text-align: justify;"><b><i>De la coriandre</i></b></li>
<li style="text-align: justify;"><b><i>3 tiges de citronnelle</i></b></li>
<li style="text-align: justify;"><b><i>De la sauce soja</i></b></li>
<li style="text-align: justify;"><b><i>De la sauce nuoc mam</i></b></li>
<li style="text-align: justify;"><b><i>Du sel chinois</i></b></li>
<li style="text-align: justify;"><b><i>1.5l d'eau (J'en avais mis 1l et il manquait du bouillon)</i></b></li>
<li style="text-align: justify;"><b><i>1 CàS de sucre</i></b></li>
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<b><i><u><span style="color: blue; font-size: large;">La préparation du bouillon:</span></u></i></b></div>
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<b><i>Mettez l'eau dans une casserole et y ajouter 10 cl de sauce soja et 15 cl de sauce nuoc mam (en mettre d'abord 10 et vous rectifirez si besoin et selon vos goûts en ajoutant les 5 autres voir plus), un à un citron et demi selon comment vous aimez l'acidité de vos plats, 1 CàC de sel chinois et une CàS de sucre.</i></b></div>
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<b><i>Une fois portée à ébullition, vous éteignez et réservez.</i></b></div>
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<b><i>Emincez tous vos légumes, champignons et votre viande.</i></b></div>
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<b><i>Petit conseil, ne faites pas comme moi!!!</i></b></div>
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<b><i>J'ai émincé la citronnelle finement mais à la dégustation c'était plutôt désagréable!</i></b></div>
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<b><i>Donc coupez votre citronnelle en deux afin d'avoir des branches et non des brindilles lool </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZHgPZruABj4iEOwoUcIcC8pV8-9eGZxG-pYLgaT9yX4ULPFtOzo43MyUbASP_dmK1a7rwCPAOcBXJ_kNWHyzjlgVQ1eefbXGUwme-a4Hc5v-d_zJaWmuipGfhOwbxla0WhKhqK4weWs/s1600/Emincer+le+poulet+soupe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZHgPZruABj4iEOwoUcIcC8pV8-9eGZxG-pYLgaT9yX4ULPFtOzo43MyUbASP_dmK1a7rwCPAOcBXJ_kNWHyzjlgVQ1eefbXGUwme-a4Hc5v-d_zJaWmuipGfhOwbxla0WhKhqK4weWs/s1600/Emincer+le+poulet+soupe.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Rincez la viande avec de l'eau citronnée. </i></b></div>
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<b><i>Videz l'eau. Réservez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2Xaz2DD2bkqEZGLaosR9EaxTse89zgXo2zNp16M7xx0rTPqODr2tz_OOrsNxtm77ZrTGwJs7rMRzA3pCsN8HFifN0czHxXI-vt2JUwU_ifks3adHYsVmDORPbY-5dX2oJQmaAT8MvJ8/s1600/Rincer+le+poulet.jpg" height="422" title="La Cuisine de Léhann" width="640" /></div>
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<b><i>Faites sauter dans votre wok avec l'équivalent d'une CàS d'huile d'olive, les oignons, l'ail, le gingembre puis les carottes.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieI4xwm4rmTBWp4ydmsJbcEJUNwOMkx0EORxUF6OwzoliUSh7WziwjOh9hhEvZ9a-TmWvtQsgOsgHSKyYdo3XcvPHHAWqlHuKWD-setuEQMvX-kiDBqfw5tk1iv5T2GgZguGAGlc4FJkI/s1600/Sauter+les+carottes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieI4xwm4rmTBWp4ydmsJbcEJUNwOMkx0EORxUF6OwzoliUSh7WziwjOh9hhEvZ9a-TmWvtQsgOsgHSKyYdo3XcvPHHAWqlHuKWD-setuEQMvX-kiDBqfw5tk1iv5T2GgZguGAGlc4FJkI/s1600/Sauter+les+carottes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les champignons.</i></b></div>
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<b><i>Faites les sauter.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div>
<b><i>Ajoutez les courgettes.</i></b></div>
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<b><i>Faites les sauter.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx1VcHAYSqKFz5wzd-u5IkdWIw7LyUzEfaCmKAQDDfVOKNKjcuhYLfSzLZuTyy2BU7VDEj5plr_FeIGUtP3NDfR2FZYXJf52jkGYpz2uhvrvARyqa38-lMdj7S-SHQCVaNvMvdmxHLTk/s1600/Melanger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx1VcHAYSqKFz5wzd-u5IkdWIw7LyUzEfaCmKAQDDfVOKNKjcuhYLfSzLZuTyy2BU7VDEj5plr_FeIGUtP3NDfR2FZYXJf52jkGYpz2uhvrvARyqa38-lMdj7S-SHQCVaNvMvdmxHLTk/s1600/Melanger.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
<b><i>Ajoutez le poulet.</i></b></div>
<div>
<b><i>Faites sauter.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6EpT8cIFq85gmjqPnnMccric5QKxkX56FU0qPgC3cGng9D7EHCqRH4KxwIhUX_H155lPKb34kfd2VTVu7W6d0GFxf5r6D22mzllAMNNKeFUZnm9grnwQrqUJtjn8x4zumoszeVDre_k/s1600/Ajouter+le+poulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6EpT8cIFq85gmjqPnnMccric5QKxkX56FU0qPgC3cGng9D7EHCqRH4KxwIhUX_H155lPKb34kfd2VTVu7W6d0GFxf5r6D22mzllAMNNKeFUZnm9grnwQrqUJtjn8x4zumoszeVDre_k/s1600/Ajouter+le+poulet.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez les vermicelles.</i></b></div>
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<b><i>Faites sauter.</i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllgCjSv942ZsT5XSQa_cUZ0gFQNz-eVxAkGxn0VRrm8Q5nMGZUbydDDxd97_fLaqNSQsNabGApTni6TqyhUJS85NOu77L512wbUT32-pinG4wGkbjEGHgdtDGXPg7oNYTi3xlnDZ587k/s1600/Ajouter+les+vermicelles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllgCjSv942ZsT5XSQa_cUZ0gFQNz-eVxAkGxn0VRrm8Q5nMGZUbydDDxd97_fLaqNSQsNabGApTni6TqyhUJS85NOu77L512wbUT32-pinG4wGkbjEGHgdtDGXPg7oNYTi3xlnDZ587k/s1600/Ajouter+les+vermicelles.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHIr2t-KISM5QkiuWgrEEqfnVPvyUJN-BwePUDimwNAheQ2N8XOlH8T8pvZ0c3HDWM5bQceMzK22kXoT-cFXvHGPyNzGvNYf3TQX48VFye-xyGlQaCLdSNg1MGkTMVAU9IPZ5h__Eoqk/s1600/M%25C3%25A9langer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHIr2t-KISM5QkiuWgrEEqfnVPvyUJN-BwePUDimwNAheQ2N8XOlH8T8pvZ0c3HDWM5bQceMzK22kXoT-cFXvHGPyNzGvNYf3TQX48VFye-xyGlQaCLdSNg1MGkTMVAU9IPZ5h__Eoqk/s1600/M%25C3%25A9langer1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez le bouillon.</i></b></div>
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<b><i>Mélangez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZZF49O5upfTppBBxlMwkKmAnvsb-zAYZXKraCvPLxNhJLnkfjMKeii-qFf3LpCv3BRSyubYFK91lSbRK5xnaU9RmYyWBOqAg2ciEDHCkSYooy0VhdNf_CMWyNth48hri2sks1gKYOGY/s1600/Verser+le+bouillon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZZF49O5upfTppBBxlMwkKmAnvsb-zAYZXKraCvPLxNhJLnkfjMKeii-qFf3LpCv3BRSyubYFK91lSbRK5xnaU9RmYyWBOqAg2ciEDHCkSYooy0VhdNf_CMWyNth48hri2sks1gKYOGY/s1600/Verser+le+bouillon.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez la citronnelle.</i></b></div>
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<b><i>Mélangez.</i></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiE92Q83uYtoakBEFPziC21SGvaLbNyBe6lIshD221GHwGyPf4vjsfACLTPdxXKp3z5ph-NEnL9AxqGcBeDmUzv3P3ix8RQRVxrJq_DB7ALhcTkAqXakJETFOnpYJA2et3_yXDE0M7q68/s1600/Ajouter+la+citronnelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiE92Q83uYtoakBEFPziC21SGvaLbNyBe6lIshD221GHwGyPf4vjsfACLTPdxXKp3z5ph-NEnL9AxqGcBeDmUzv3P3ix8RQRVxrJq_DB7ALhcTkAqXakJETFOnpYJA2et3_yXDE0M7q68/s1600/Ajouter+la+citronnelle.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez vos arômates.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ZPwO3ZhHXEYExcDubctepc3SNui_j2jVzyr6K70-kG7EFlN6BoLzWV58Ri0XoDmMNDAbriiGyRzHwyM1viMKK938hPygu-jFsAQNJ-lgNpKvuUcoOmeb7zjr-pbQ8Umqi5VlqjyRnA/s1600/Oignons+nouveaux+cisel%25C3%25A9s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_ZPwO3ZhHXEYExcDubctepc3SNui_j2jVzyr6K70-kG7EFlN6BoLzWV58Ri0XoDmMNDAbriiGyRzHwyM1viMKK938hPygu-jFsAQNJ-lgNpKvuUcoOmeb7zjr-pbQ8Umqi5VlqjyRnA/s1600/Oignons+nouveaux+cisel%25C3%25A9s.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Oignon nouveau</i></b></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrYs19NkJ0VsQa102U3RPMZOzRPF_p9nILg-G7mEztkx_V6_DxX5egEIa-GlYHGkBgqUt5A5HV0ZKKB5-iJTrLvdmSbjwMoc__md-ba2uDZPTsc3LL_WQxQZHIvXq6K0m0YYmDzgikuQ/s1600/Soupe+chinoise2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrYs19NkJ0VsQa102U3RPMZOzRPF_p9nILg-G7mEztkx_V6_DxX5egEIa-GlYHGkBgqUt5A5HV0ZKKB5-iJTrLvdmSbjwMoc__md-ba2uDZPTsc3LL_WQxQZHIvXq6K0m0YYmDzgikuQ/s1600/Soupe+chinoise2.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Coriandre</i></b></td></tr>
</tbody></table>
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<br /></div>
<div>
<b><i>Mélangez.</i></b></div>
<div>
<b><i>Rectifiez l'assaisonnement si besoin.</i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b><i><span style="font-size: large;">C'est prêt!</span></i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSncm30XXqNQP7bAcqf9ltJ1BakYsTsjljmqaPmufI2hIWgpPgdytjJ4Fichvz624jw74vwDZKej0Nu-UoUWNmiKmqgnYgAGqo9woi0hyRoXuyihQDGcKjgivswpixWSedjtX0UwlyHXw/s1600/DSC_6561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSncm30XXqNQP7bAcqf9ltJ1BakYsTsjljmqaPmufI2hIWgpPgdytjJ4Fichvz624jw74vwDZKej0Nu-UoUWNmiKmqgnYgAGqo9woi0hyRoXuyihQDGcKjgivswpixWSedjtX0UwlyHXw/s1600/DSC_6561.JPG" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<span style="color: blue; font-size: x-large;"><b><i><u>Bonne dégustation!!!</u></i></b></span></div>
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<br />
<div style="text-align: center;">
Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-17962221784903240622013-11-30T15:10:00.000+01:002014-05-28T13:05:49.606+02:00Poulet à l'ananas et champignons noirs<br />
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<div style="text-align: center;">
<b><i><span style="color: red; font-size: x-large;">Bonjour à tous!</span></i></b></div>
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<b><i>Aujourd'hui, je vous propose un poulet à l'ananas et champignons noirs.</i></b><br />
<b><i>C'est parti!!!</i></b><br />
<b><i><br /></i></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQNs3qoWNO0XYNcrGUCu0jT4vGa-I0Vdo0GNnT2pvwUsVHT9rsZ3Dko4GyYjuLBXiZiLU7SQYczzFgdDPoCyAMl4EcWpbRXrCwowlzreWpNWuxF0hyphenhyphen_5uXTT7AEqTyf16h2RysQWr0aI/s1600/Poulet+%C3%A0+l'ananas+et+champignons+noirs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQNs3qoWNO0XYNcrGUCu0jT4vGa-I0Vdo0GNnT2pvwUsVHT9rsZ3Dko4GyYjuLBXiZiLU7SQYczzFgdDPoCyAMl4EcWpbRXrCwowlzreWpNWuxF0hyphenhyphen_5uXTT7AEqTyf16h2RysQWr0aI/s1600/Poulet+%C3%A0+l'ananas+et+champignons+noirs.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><span style="color: red; font-size: large;"><u>Les ingrédients :</u></span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmXpAVdvCZI0zNpz2SY7hAsc0SvmVYR-rEMIDynQTGxUHqt6l38IqYfPOLGEBDKluT3qAXVCgt9gxJaEJ-Alt5yXeeVku_9AmgNlFH2KvWE-9h9BRRf1m2wuzsfC9aDo8RSCaMhacsiA/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmXpAVdvCZI0zNpz2SY7hAsc0SvmVYR-rEMIDynQTGxUHqt6l38IqYfPOLGEBDKluT3qAXVCgt9gxJaEJ-Alt5yXeeVku_9AmgNlFH2KvWE-9h9BRRf1m2wuzsfC9aDo8RSCaMhacsiA/s1600/Ingr%25C3%25A9dients.jpg" height="484" title="La Cuisine de Léhann" width="640" /></a></div>
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<ul>
<li><b><i>3 blancs de poulet</i></b></li>
<li><b><i>1 boîte d'ananas en tranche</i></b></li>
<li><b><i>1 paquet de champignons noirs</i></b></li>
<li><b><i>2 citrons verts</i></b></li>
<li><b><i>1 grosse gousse d'ail</i></b></li>
<li><b><i>1 morceau de gingembre (même grosseur que l'ail)</i></b></li>
<li><b><i>1 oignon</i></b></li>
<li><b><i>De la poudre de manioc</i></b></li>
<li><b><i>De l'huile de sésame</i></b></li>
<li><b><i>Du nuoc mam</i></b></li>
<li><b><i>Du sucre</i></b></li>
<li><b><i>Du sel chinois</i></b></li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="color: red; font-size: large;"><b><i><u>La préparation :</u></i></b></span></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Mettez les champignons à gonfler dans de l'eau chaude. </i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVi6vF5-KZWt-BI3kYYHyuf66vBDa5vTCTrb9RYKHxwhAEWW5E9KcqCDpZjDXmlRhj5c6qIUlpFjiuLXTXPdB53bG-swW5JlMUd7aOLywL9wCtWadhAJFh-g-OeaAKGN0M-fy6JGF7kI/s1600/Faire+tromper+les+champignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidVi6vF5-KZWt-BI3kYYHyuf66vBDa5vTCTrb9RYKHxwhAEWW5E9KcqCDpZjDXmlRhj5c6qIUlpFjiuLXTXPdB53bG-swW5JlMUd7aOLywL9wCtWadhAJFh-g-OeaAKGN0M-fy6JGF7kI/s1600/Faire+tromper+les+champignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Émincez les blancs de poulet.</i></b></div>
<div style="text-align: center;">
<b><i>Rincez les à l'eau citronnée.</i></b></div>
<div style="text-align: center;">
<b><i>Marinez les dans l'équivalent de:</i></b></div>
<div style="text-align: center;">
<b><i>3 CàS de sauce soja</i></b></div>
<div style="text-align: center;">
<b><i>3 CàS de sauce nuoc mam</i></b></div>
<div style="text-align: center;">
<b><i>1 CàC de sel chinois</i></b></div>
<div style="text-align: center;">
<b><i>Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcl3nIVj1ORyS85apBCn9ItDLpLrWjemPxVEmzHLGKa-FaBwcQ17k9TXeN7e1sawMtSsPiG1jC-U_BnbVNdYaN-6G4iUD_LsRt0Mht7KBS6ThKTY-TAfP2ZpOh0YFQ6VQlTl1BKOBMpY/s1600/Emincer+le+poulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcl3nIVj1ORyS85apBCn9ItDLpLrWjemPxVEmzHLGKa-FaBwcQ17k9TXeN7e1sawMtSsPiG1jC-U_BnbVNdYaN-6G4iUD_LsRt0Mht7KBS6ThKTY-TAfP2ZpOh0YFQ6VQlTl1BKOBMpY/s1600/Emincer+le+poulet.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
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<div style="text-align: center;">
<b><i>Émincez l'ail et le gingembre. Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVryKW9oIFK3gerdnr9DZW7Qk4IFt4JD0SwopTTKAKh0z6bhztMHLw8gu9AGOKy9bXvOp_n_ujAidxQEZI1rFZdhOu9cydHh4r0MSkfBtSXKwwV1aPCJK-ZbzG12FXC163g1acShKQxU/s1600/Emincer+ail+et+gingembre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVryKW9oIFK3gerdnr9DZW7Qk4IFt4JD0SwopTTKAKh0z6bhztMHLw8gu9AGOKy9bXvOp_n_ujAidxQEZI1rFZdhOu9cydHh4r0MSkfBtSXKwwV1aPCJK-ZbzG12FXC163g1acShKQxU/s1600/Emincer+ail+et+gingembre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Émincez l'oignon. Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oeA96qSl-ulNALVEd1wuWJZWtmhJd40NLTuLFvs2J8AS5l3Ww9P6dUGPoNdta0YK8u-G6gpzCu3bgikjCtDKakbSdY0vNxkcdgf7zrL_VQjhBlcxeE9okGhyphenhyphen8DUJQpfP0yk3Btuep-M/s1600/Emincer+l%2527oignon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oeA96qSl-ulNALVEd1wuWJZWtmhJd40NLTuLFvs2J8AS5l3Ww9P6dUGPoNdta0YK8u-G6gpzCu3bgikjCtDKakbSdY0vNxkcdgf7zrL_VQjhBlcxeE9okGhyphenhyphen8DUJQpfP0yk3Btuep-M/s1600/Emincer+l%2527oignon.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Émincez les champignons. Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZFZ2gj3092mulsjyNHnooCHUwaZ-8c1dGKbj8U1Jt8xsqv_9BkvljBQsZw7m9KQQ-J_C_Kkt2wXZR0JQJbSZn1L8bIBKICLrf5J1LJl6WhHF_NMDooIwfPUEp_j1MwFy1179OByEKss/s1600/Emincer+les+champignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZFZ2gj3092mulsjyNHnooCHUwaZ-8c1dGKbj8U1Jt8xsqv_9BkvljBQsZw7m9KQQ-J_C_Kkt2wXZR0JQJbSZn1L8bIBKICLrf5J1LJl6WhHF_NMDooIwfPUEp_j1MwFy1179OByEKss/s1600/Emincer+les+champignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Coupez les tranches d'ananas. Réservez.</i></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4k08a4jyMXmwi6Mopq4VTvNxQ7mLl_JrTohz49A_pecBZExfgTjFXQwtKmv_TcqPonKoI1E1HCvHDAX3PYAe8-s6tRdi_9y8-WQV0tZpZ1yNDcQ-Ykd5PMpfEWFfnmGBK4vnJTZGgts/s1600/Couper+l%2527ananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4k08a4jyMXmwi6Mopq4VTvNxQ7mLl_JrTohz49A_pecBZExfgTjFXQwtKmv_TcqPonKoI1E1HCvHDAX3PYAe8-s6tRdi_9y8-WQV0tZpZ1yNDcQ-Ykd5PMpfEWFfnmGBK4vnJTZGgts/s1600/Couper+l%2527ananas.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Préparez votre sirop:</i></b></div>
<div style="text-align: center;">
<b><i>Le jus de l'ananas + 3 CàS de sucre + 1 citron</i></b></div>
<div style="text-align: center;">
<b><i>Réservez.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij81P5BY_O4bvS4YBxhtbBAI3hnprhd2hVU9ovg2tp1xR3Md3UEAcAD0C-pc4ciWbwRxKMTKjw2XEOuJxpyL-SgDVdROaga7NOuG1OQdn5WW1Z4AcBlSDoWvPlY8lQS-Lxh0kVPa0WzTg/s1600/Sirop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij81P5BY_O4bvS4YBxhtbBAI3hnprhd2hVU9ovg2tp1xR3Md3UEAcAD0C-pc4ciWbwRxKMTKjw2XEOuJxpyL-SgDVdROaga7NOuG1OQdn5WW1Z4AcBlSDoWvPlY8lQS-Lxh0kVPa0WzTg/s1600/Sirop.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
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<div style="text-align: center;">
<b><i>Caraméliser le sucre dans l'équivalent d'une CàS d'huile de sésame.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGCooxLQlRjKsYbRMyw-IDiyUl7PK712AVUIGbuks4214AVyfR4Vt2RfPEpw5DIjS1x84hFtFWzcONN7VsKt1dmlN6usDRHnqXKHtzM7ukxgWdD5Ad-611dqbcPSwauWC29dbIotzIEU/s1600/Caram%25C3%25A9liser+le+sucre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGCooxLQlRjKsYbRMyw-IDiyUl7PK712AVUIGbuks4214AVyfR4Vt2RfPEpw5DIjS1x84hFtFWzcONN7VsKt1dmlN6usDRHnqXKHtzM7ukxgWdD5Ad-611dqbcPSwauWC29dbIotzIEU/s1600/Caram%25C3%25A9liser+le+sucre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
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<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Caramélisez les oignons.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgnEC1NvM8OwjnmVnJZonlLjo5MOyL1G8cuyPBemcfI6-P5juUHMZN1ypxs7Oq1qoFwY8Rho0KF6AXYFQG4RsMR3akCNVLpZ55o0RWBozhHs3v0MvUNMc6aewcQZAYe_-_R58Qcfy3yo/s1600/Caram%25C3%25A9liser+les+oignons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgnEC1NvM8OwjnmVnJZonlLjo5MOyL1G8cuyPBemcfI6-P5juUHMZN1ypxs7Oq1qoFwY8Rho0KF6AXYFQG4RsMR3akCNVLpZ55o0RWBozhHs3v0MvUNMc6aewcQZAYe_-_R58Qcfy3yo/s1600/Caram%25C3%25A9liser+les+oignons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
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<div>
<br /></div>
<div>
<br /></div>
<div style="text-align: center;">
<b><i>Caramélisez l'ail et le gingembre.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZ1O-YiVtKkxIYqs03XBMNefJt5CPix1hryLwMbEJUQ3_xIbj5rKIlkV5Amtro_Cyxql_538LU_SDFTDAaX37eB8wCuumw8pzpUmPvP5ioXf3Yrv6ovTKe5FNMTjEJRyKuwtrD8TL-C8/s1600/Puis+l%2527ail+et+le+gingembre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZ1O-YiVtKkxIYqs03XBMNefJt5CPix1hryLwMbEJUQ3_xIbj5rKIlkV5Amtro_Cyxql_538LU_SDFTDAaX37eB8wCuumw8pzpUmPvP5ioXf3Yrv6ovTKe5FNMTjEJRyKuwtrD8TL-C8/s1600/Puis+l%2527ail+et+le+gingembre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Caramélisez les ananas. (Désolée, j'ai oublié de prendre la photo)</i></b></div>
<div style="text-align: center;">
<b><i>Ajoutez les blancs de poulet.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCac1C9AeYrcD_glo9jZ2QvmJLShYk-gQLq_WifcskQEl36Liw7Dw49Fjthm4eNaF4dwdBy5wmJhk6pvctetPxlZQlH8pnimLmeYJftd4nu0yFmpVwjNC0PVf_o9e95XOable6gAsvU5k/s1600/M%25C3%25A9lange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCac1C9AeYrcD_glo9jZ2QvmJLShYk-gQLq_WifcskQEl36Liw7Dw49Fjthm4eNaF4dwdBy5wmJhk6pvctetPxlZQlH8pnimLmeYJftd4nu0yFmpVwjNC0PVf_o9e95XOable6gAsvU5k/s1600/M%25C3%25A9lange.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div>
<br /></div>
<div style="text-align: center;">
<b><i>Ajoutez les champignons.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ77A_tKUAHtCWkHkQwUd8zuFfdPPMgPFR1_KcfA6TAziYq_UdHG1G0wh5JGDNeTy1cWHqRAfyedcbp2Pj7q_zSc0_fC5p-MntYeXzplzHj3OJZWD_nvOgCQffzKvdPwsrbkB4n5Ob1eA/s1600/M%25C3%25A9lange1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ77A_tKUAHtCWkHkQwUd8zuFfdPPMgPFR1_KcfA6TAziYq_UdHG1G0wh5JGDNeTy1cWHqRAfyedcbp2Pj7q_zSc0_fC5p-MntYeXzplzHj3OJZWD_nvOgCQffzKvdPwsrbkB4n5Ob1eA/s1600/M%25C3%25A9lange1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Versez la moitié de votre sirop.</i></b></div>
<div style="text-align: center;">
<b><i>Puis rectifiez l'assaisonnement si besoin avec de la sauce soja et nuoc mam.</i></b></div>
<div style="text-align: center;">
<b><i>Vous diluez l'équivalent d'une CàS de poudre de manioc avec l'autre moitié de votre sirop.</i></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx_kpHrCvMyJwPBIDar4Xda9N_K60o18Pn9q12UVRQ_hkrTg437rdEC0COyD-cWeNGf9KD0Q0xnZ-BZgk1oBqUPPHXkJV4KblSwf7Z_GHbAjKbeRZzKJ3EKrGs-PXNQBwF1jbXCDmqKI/s1600/Poudre+de+manioc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx_kpHrCvMyJwPBIDar4Xda9N_K60o18Pn9q12UVRQ_hkrTg437rdEC0COyD-cWeNGf9KD0Q0xnZ-BZgk1oBqUPPHXkJV4KblSwf7Z_GHbAjKbeRZzKJ3EKrGs-PXNQBwF1jbXCDmqKI/s1600/Poudre+de+manioc.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Vous incorporez ce mélange à la préparation.</i></b></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqerY5xk5ao_Abr2nxX9TAcDzJq5DHHBOQo0ZclVIR12z7mzWBb7joc0Mhg-neUvxGacTOXb53pu8HNzHoVVhbDL5XYrftITb5X1JLYPFdkBhU4plRibAR82gvxPtQUmy-o6wn3ssCv0w/s1600/Poulet+%25C3%25A0+l%2527ananas+et+champignons+noirs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqerY5xk5ao_Abr2nxX9TAcDzJq5DHHBOQo0ZclVIR12z7mzWBb7joc0Mhg-neUvxGacTOXb53pu8HNzHoVVhbDL5XYrftITb5X1JLYPFdkBhU4plRibAR82gvxPtQUmy-o6wn3ssCv0w/s1600/Poulet+%25C3%25A0+l%2527ananas+et+champignons+noirs.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i><span style="font-size: large;">Et c'est prêt!!!</span></i></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dMfi4jMxtll7fdVnsoqFUz34yATe0_Yg3dRNg5ZalkRondialgOmH0vkQLWyDLz6jKpmB0c5l0J6UiaMQFsRcXufQJEtcX9_fCV54vSVu7wtIq9SHzRFKdxZCPFuqHbtzj8Nr3ev85M/s1600/Pr%25C3%25A9sentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dMfi4jMxtll7fdVnsoqFUz34yATe0_Yg3dRNg5ZalkRondialgOmH0vkQLWyDLz6jKpmB0c5l0J6UiaMQFsRcXufQJEtcX9_fCV54vSVu7wtIq9SHzRFKdxZCPFuqHbtzj8Nr3ev85M/s1600/Pr%25C3%25A9sentation.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<span style="color: red; font-size: x-large;"><b><i>Bonne dégustation!!!</i></b></span></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-23441270379210846442013-11-27T15:01:00.001+01:002014-10-20T01:49:20.309+02:00Pain au beurre 2<div style="text-align: center;">
<b><i><u><span style="color: #674ea7; font-size: x-large;"><br /></span></u></i></b></div>
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<b><i><u><span style="color: #674ea7; font-size: x-large;">Bonjour à tous</span></u></i></b></div>
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<b><i>Je vous propose une autre recette de pain au beurre.</i></b></div>
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<b><i>Celle-ci est ma recette, à force d'en tester, essayer etc..., j'ai fini par trouver LA recette qui me convient. </i></b></div>
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<b><i>Pas collante, moelleuse, fondante.... Vous m'en donnerez des nouvelles ;-)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KVSIUhRuHJqcVgH29Q3ilGMnPBZHg6goBOL746cZsGmJixgGEU2ZQ3s9SvD-XAjRw-B5ran5hsSWWjCJsLbRaZCepxhoqAhyphenhyphenWNrFATVKLtIphMWltMmRqg3JEuTg_rok7zbBJ3UAfdQ/s1600/Pommes+cannelles1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KVSIUhRuHJqcVgH29Q3ilGMnPBZHg6goBOL746cZsGmJixgGEU2ZQ3s9SvD-XAjRw-B5ran5hsSWWjCJsLbRaZCepxhoqAhyphenhyphenWNrFATVKLtIphMWltMmRqg3JEuTg_rok7zbBJ3UAfdQ/s1600/Pommes+cannelles1.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Je ne vous mettrai pas en photos toutes les étapes qui sont les mêmes que la 1ere recette, que vous retrouverez <a href="http://lacuisinedelehann.blogspot.fr/2013/09/les-ingredients-du-pain-au-beurre.html" target="_blank">ici</a>.</i></b></div>
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<i><b><span style="color: #674ea7;"><u>Cependant voici la liste des ingrédients :</u></span></b></i></div>
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<ul>
<li style="text-align: justify;"><b><i>750 g de farine</i></b></li>
<li style="text-align: justify;"><b><i>165 g de beurre doux</i></b></li>
<li style="text-align: justify;"><b><i>215 g de beurre demi sel</i></b></li>
<li style="text-align: justify;"><b><i>125 g de saindoux (Pour ceux qui n'apprécient pas cette matière grasse, vous pouvez ne pas la mettre mais votre pain sera moins fondant, surtout les jours suivants)</i></b></li>
<li style="text-align: justify;"><b><i>40 g de sucre</i></b></li>
<li style="text-align: justify;"><b><i>10 g de sel</i></b></li>
<li style="text-align: justify;"><b><i>12 g de levure boulanger</i></b></li>
<li style="text-align: justify;"><b><i>20 cl de lait</i></b></li>
<li style="text-align: justify;"><b><i>1 oeuf <complete id="goog_409112613">+ </complete></i></b><b><i>1 jaune d'oeuf pour dorer</i></b></li>
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<b><i>Mettez la farine, le sel, le sucre dans votre robot que vous mélangez avec le crochet.</i></b></div>
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<b><i>Entre temps vous faites tiédir le lait auquel vous ajouterez la levure (suivez les instructions qui sont sur le paquet). </i></b></div>
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<b><i><span style="color: red;"><u>Attention à ne pas avoir un lait chaud ou brûlant car la levure ne fera pas son "travail" comme il se doit!!!</u></span></i></b></div>
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<b><i>Vous versez la levure dans le robot. Vous mélangez.</i></b></div>
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<b><i>Et vous ajoutez les autres ingrédients au fur et à mesure. </i></b></div>
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<b><i>Laissez pétrir jusqu'à ce que la pâte se décolle de la paroi du robot.</i></b></div>
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<b><i>Faites une boule que vous remettez dans votre bol qui sera au préalable fariné.</i></b></div>
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<b><i>Laissez pousser 1 à 2h maximum.</i></b></div>
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<b><i>Dégazez sur un plan de travail fariné.</i></b></div>
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<b><i>Puis faites vos portions afin de tresser vos pains ou vos pommes cannelles.</i></b></div>
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<b><i>Dorez avec un jaune d'oeuf coupé avec un peu d'eau et du lait.</i></b></div>
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<b><i>Enfournez dans un four préchauffé à 180° pour 20 à 25 min selon les fours.</i></b></div>
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<b><i>Vous pouvez également ne pas préchauffer votre four ainsi vos pains pousserons un peu plus.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ2mYUQ7UuTiJBatAI_clNFDhn9JEHRpJl7tGOKg1V6YahYkImXk1ww2PvErK9JpDOyofzZBhP8I_TFVLYunP9B_JfqYS8rSCfxQOuycKvtxe83WH2aYuUhYg1F12sHdGOhmEYa-kNPc/s1600/Pain+au+beurre1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJ2mYUQ7UuTiJBatAI_clNFDhn9JEHRpJl7tGOKg1V6YahYkImXk1ww2PvErK9JpDOyofzZBhP8I_TFVLYunP9B_JfqYS8rSCfxQOuycKvtxe83WH2aYuUhYg1F12sHdGOhmEYa-kNPc/s1600/Pain+au+beurre1.jpg" height="422" title="http://lacuisinedelehann.blogspot.fr/2013/09/les-ingredients-du-pain-au-beurre.html" width="640" /></a></div>
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<b><i><span style="color: red;">Les pains se conservent très bien dans une boîte fermée hermétiquement.</span></i></b></div>
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<span style="color: #674ea7; font-size: x-large;"><b><i><u>Très bonne dégustation!!!</u></i></b></span></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com2tag:blogger.com,1999:blog-6299675899214644258.post-80541875938128170542013-11-22T11:40:00.000+01:002014-05-28T13:07:35.216+02:00Tarte au maroilles<br />
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<b><i><span style="color: #b45f06; font-size: x-large;">Bonjour tertous!!!</span></i></b></div>
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<b><i><span style="color: #b45f06; font-size: x-large;">Bonjour à tous en ch'ti</span></i></b></div>
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<b><i>Aujourd'hui nous décollons pour le nord de la France avec une bonne tarte au maroilles faite à ma façon. </i></b></div>
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<b><i>J'ai découvert ce fromage à forte odeur lors de mon séjour en Picardie. </i></b></div>
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<b><i>J'avais été invitée chez un ami (Eric) et sa famille et à l'entrée il y avait une tarte au maroilles. Je ne vous dis pas l'odeur qui se dégageait dans les escaliers!!!! </i></b></div>
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<b><i>J'étais très sceptique, ne mangeant pas de camembert à cause de sa très forte odeur.</i></b></div>
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<b><i>Je n'étais pas convaincue de manger, ne serait-ce qu'un petit morceau.</i></b></div>
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<b><i>Quelle ne fût pas ma surprise lors de ce cette découverte gustative!</i></b></div>
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<b><i>Je vous mets <a href="http://androuet.com/Maroilles-140.html" target="_blank">ici</a> un lien sur l'histoire de ce fromage.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmRawDi2TNx8jpZeh6PhonVWJaRGJ1CeoBAHO6z0MlqwTqSJgTh0sRefaVFyQu3U3Okq0Ga_sW27rcwtihPASftPftYPIg159ycXgtdSffIyoLkOb-24aIazpmNmvGGeYqfNi6vdD5Fo/s1600/Tarte+au+maroilles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmRawDi2TNx8jpZeh6PhonVWJaRGJ1CeoBAHO6z0MlqwTqSJgTh0sRefaVFyQu3U3Okq0Ga_sW27rcwtihPASftPftYPIg159ycXgtdSffIyoLkOb-24aIazpmNmvGGeYqfNi6vdD5Fo/s1600/Tarte+au+maroilles.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="color: #b45f06; font-size: large;">Les ingrédients :</span></u></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzH9DGIe9yn-d0x0_lhxkosyUQsmPMwfBz6Oxfx9gsceyA5bjZuJPnV67alF_5jgF5PVp3_wNldJbcAXKbQg1j77ojq2v468Kg3D3QHWxwMADlivmwW2Xaly2QzrCljF6sV5rRJhV85Q/s1600/Ingr%C3%A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzH9DGIe9yn-d0x0_lhxkosyUQsmPMwfBz6Oxfx9gsceyA5bjZuJPnV67alF_5jgF5PVp3_wNldJbcAXKbQg1j77ojq2v468Kg3D3QHWxwMADlivmwW2Xaly2QzrCljF6sV5rRJhV85Q/s1600/Ingr%C3%A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="color: #b45f06;">Pour la pâte qui sera sablée pour ma part :</span></u></i></b></div>
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<b><i>100 g de farine type 45</i></b></div>
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<b><i>50 g de farine de seigle</i></b></div>
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<b><i>50 g de farine complète</i></b></div>
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<b><i>125 g de beurre demi sel</i></b></div>
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<b><i>1 oeuf</i></b></div>
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<b><i>Vous pouvez également utiliser une pâte feuilletée, brisée ou à pain (type pizza)</i></b></div>
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<b><i><u><span style="color: #b45f06;">Pour l'appareil :</span></u></i></b></div>
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<b><i>Un demi maroilles</i></b></div>
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<b><i>De la crème liquide</i></b></div>
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<b><i>Des lardons</i></b></div>
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<b><i>De la muscade</i></b></div>
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<b><i><u><span style="color: #b45f06;">La préparation :</span></u></i></b></div>
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<b><i>Commencez par préparer votre pâte sablée. Vous trouverez le lien pour la préparation de celle-ci <a href="http://lacuisinedelehann.blogspot.fr/2013/09/quoi-de-bon-au-menu-ce-soir.html" target="_blank">ici</a>.</i></b></div>
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<b><i>Étalez là.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cySxI90ADPrcV0g8TpekjXEkJT9OaaKwn1eS6oZFoHliSC6WHmAc3_qbz7qa-KHHCoBtjpuwgVBopgAwCIBlx0x9DCdc4HwNHfEZsYYSaxF4NaWCQi86ISP3_Qvyrx-SMhNBD6AG7dc/s1600/Etaler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cySxI90ADPrcV0g8TpekjXEkJT9OaaKwn1eS6oZFoHliSC6WHmAc3_qbz7qa-KHHCoBtjpuwgVBopgAwCIBlx0x9DCdc4HwNHfEZsYYSaxF4NaWCQi86ISP3_Qvyrx-SMhNBD6AG7dc/s1600/Etaler.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Bordez et foncez là.</i></b></div>
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<b><i>Une petite vidéo pour la foncer <a href="http://cuisine.larousse.fr/tours-de-main/detail/comment-foncer-un-moule-a-tarte" target="_blank">ici</a></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EgEH5JTj55etUNO-7Dz79e-wWFvHS0ln5uMerVro-RHfepzE2VEo2-6zRuphs7JCTmWvV2_rUO4HmDBeD21eT2ClygfsRWFXXIehjM5sinilqnkbvW1YIJIVuK4KSZMDbq2qJTxztZ8/s1600/Disposer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EgEH5JTj55etUNO-7Dz79e-wWFvHS0ln5uMerVro-RHfepzE2VEo2-6zRuphs7JCTmWvV2_rUO4HmDBeD21eT2ClygfsRWFXXIehjM5sinilqnkbvW1YIJIVuK4KSZMDbq2qJTxztZ8/s1600/Disposer.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt5S-AQVtHfV7G9CJOpO-Ucg8NEjtAwVcYR8Y676MGrq6M0J2xiK4K-dD2PtFuqYaylGg2GNJ3lqT7S0fvQMzNQ5kkuyelMK2TiFGF8EhogKHmHoG7G5FON1cLQm3vbtpqURf-cr-guo/s1600/Les+bords.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt5S-AQVtHfV7G9CJOpO-Ucg8NEjtAwVcYR8Y676MGrq6M0J2xiK4K-dD2PtFuqYaylGg2GNJ3lqT7S0fvQMzNQ5kkuyelMK2TiFGF8EhogKHmHoG7G5FON1cLQm3vbtpqURf-cr-guo/s1600/Les+bords.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0NYiTcwVauj066wm6JJJUL7rXDo1M3E4lEl5v89jUiOl3jyfAhLrMQQav-Xqv8KPH0_mNtbd94_kyTLBmPxEDdUQP7XMIaMS7xoa4VsO5VvVfL4VSdncTkr2mSwj1HLOqFz1qT5gIA/s1600/Foncer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0NYiTcwVauj066wm6JJJUL7rXDo1M3E4lEl5v89jUiOl3jyfAhLrMQQav-Xqv8KPH0_mNtbd94_kyTLBmPxEDdUQP7XMIaMS7xoa4VsO5VvVfL4VSdncTkr2mSwj1HLOqFz1qT5gIA/s1600/Foncer.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Disposez les lardons dans le fond du moule.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CG0l0AuwiG7nVbdyFyZeENI2P2wq5-pJR09Z8SSxZIx7PwAyhMITp-c8V7wXXjccfAZddhF63KONZqTPzofsbrIHyQd4DefbFURMO3aKvngGJpP5jo-toL9UZEEUbtBYQEf3vnmzFho/s1600/Lardons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CG0l0AuwiG7nVbdyFyZeENI2P2wq5-pJR09Z8SSxZIx7PwAyhMITp-c8V7wXXjccfAZddhF63KONZqTPzofsbrIHyQd4DefbFURMO3aKvngGJpP5jo-toL9UZEEUbtBYQEf3vnmzFho/s1600/Lardons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Soit vous retirez la croûte du maroilles soit vous la grattez.</i></b></div>
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<b><i>Tranchez le et disposez le.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWHcVeTtZGAgaiVX_J-SNucvLmL_ALkeqBMJ3w_oK0Hi2ZqUof86i_7KcUhVfAuFAkJeilmYBjNq76ld1SNwt1ZYofugQVJqGwHcMOm0LebAVxko41ECh97biO1WekWwVNZYA0tvUsUw/s1600/Maroilles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWHcVeTtZGAgaiVX_J-SNucvLmL_ALkeqBMJ3w_oK0Hi2ZqUof86i_7KcUhVfAuFAkJeilmYBjNq76ld1SNwt1ZYofugQVJqGwHcMOm0LebAVxko41ECh97biO1WekWwVNZYA0tvUsUw/s1600/Maroilles.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Versez la crème liquide par dessus à une distance de 1,5 cm du bord environ, afin d'éviter tout débordement lors de la cuisson. </i></b></div>
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<b><i>Râpez la muscade.</i></b></div>
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<b><i>Enfournez dans un four préalablement chauffé à 180° pour une durée de 30 min maximum.</i></b></div>
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<b><i>Bien entendu vous pouvez pré cuire votre pâte. Je ne le fais pas car je préfère garder ce côté fondant en dégustant ma tarte.</i></b></div>
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<b><i>La voici encore tiède, raison pour laquelle elle est encore coulante.</i></b></div>
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<b><i>Elle est accompagnée d'une salade de concombre.</i></b></div>
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<span style="color: #b45f06; font-size: x-large;"><b><i>Très bonne dégustation!!!!</i></b></span></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-54398110138024417472013-11-19T12:06:00.000+01:002014-05-28T13:08:40.122+02:00São pão à la viande caramélisée<br />
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<b><i><span style="color: #45818e; font-size: x-large;">Coucou tout le monde!</span></i></b></div>
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<b><i>Aujourd'hui, je vous propose un met chinois qui est appelé chez moi são pão. Un pain brioché cuit à la vapeur qui peut-être fourré de viande, de légumes ou les deux mais aussi de condiments sucrés tels que du nutella, de la confiture etc... </i></b></div>
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<b><i>Ayant fait un séjour à la Réunion, je sais que ces petits pains sont appelés pão.</i></b></div>
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<b><i>Je vous mets un lien <a href="http://letourdumondeen80pains.com/Pays/mantou-et-baozi/" target="_blank">ici</a> afin de connaître l'origine de ce pain qui est plus communément appelé baozi en chine, ou encore mantou qui pour celui ci est non farci et est dégusté comme un pain traditionnel chez nous.</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>J'ai trouvé diverses recettes dont je vous partage les liens:</i></b></div>
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<b><i><a href="http://recetteschinoises.blogspot.fr/2010/11/pain-chinois-la-vapeur-man-tou.html" target="_blank">Recette d'une chinoise</a></i></b></div>
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<b><i><a href="http://ceriseclafoutis.canalblog.com/archives/2007/02/05/3911194.html#c58707307" target="_blank">Cerise et clafoutis</a></i></b></div>
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<a href="http://www.asie360.com/cuisine/recettes/petits-pain-brioche-chinois-vapeur-mantou-f115.html" target="_blank"><b><i>Asie360</i></b></a></div>
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<b><i><u><span style="color: #45818e;">Les ingrédients pour 6 à 7 são pão :</span></u></i></b></div>
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<b><i>370 g de farine</i></b></div>
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<b><i>30 cl de lait ou d'eau (ici j'ai mis du lait gloria)</i></b></div>
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<b><i>1 CàS de sucre</i></b></div>
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<b><i>1 CàC de sel</i></b></div>
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<b><i>8 g de levure boulanger </i></b></div>
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<b><i>1 CàC de levure chimique (que j'ai oublié de mettre, mais qui a donné le même effet au final)</i></b></div>
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<b><i>1 CàS de saindoux (certaines personnes n'aiment pas cette matière grasse, au choix. Pour cette recette ci, je n'en ai pas mis et le moelleux est quasiment le même)</i></b></div>
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<b><i><span style="color: #45818e;"><u>La préparation :</u></span></i></b></div>
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<b><i>Tiédir le lait et y verser la levure boulanger. Laissez agir 10 à 15min comme indiqué sur le sachet.</i></b></div>
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<b><i>Dans votre robot versez la farine, le sucre et le sel que vous mélangez. </i></b></div>
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<b><i>Ajoutez le lait et mélangez jusqu'à ce que la pâte se décolle du bord. Si besoin, n'hésitez pas à rajouter un peu de farine, car selon le type de celle-ci, elle absorbe les liquides plus rapidement ou pas.</i></b></div>
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<b><i>Cet étape peut tout à fait être faite sans robot.</i></b></div>
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<b><i>Formez une boule, que vous remettez dans le bol fariné afin qu'elle attache le moins possible. </i></b></div>
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<b><i>Et vous laissez la pâte pousser jusqu'à ce qu'elle double de volume, soit 1h à 1h30, en n'oubliant pas de mettre un torchon humide sur le bol.</i></b></div>
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<b><i>Je l'ai mise près de mon radiateur. Attention, la levure n'aime pas les fortes chaleurs donc si le radiateur est trop chaud, la pâte ne gonflera pas ou très peu.</i></b></div>
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<b><i>Dégazez votre pâte en la pétrissant 2 à 3 min.</i></b></div>
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<b><i>Ensuite soit vous la coupez en deux puis formez vos différentes boules, soit comme moi vous faites des portions à poids égal (100g) et formez vos boules. </i></b></div>
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<b><i>Étalez votre pâte à l'aide d'un rouleau sur votre plan de travail fariné.</i></b></div>
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<b><i>Garnir votre pâte de la farce choisie.</i></b></div>
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<b><i>Pour ma part, ayant un reste de viande suite à une fondue bourguignonne, je suis partie sur une base de porc au caramel pour la faire revenir. </i></b></div>
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<b><i>Il m'est déjà arrivé de faire des são pão au saumon/poireaux, lardons/poireaux, donc vous avez le choix.</i></b></div>
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<b><i>Ramenez les bords vers le centre afin de fermer votre pain.</i></b></div>
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<b><i>Soudez le bien en pinçant la pâte.</i></b></div>
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<b><i>Les disposer, la soudure vers le bas, sur du papier sulfurisé coupé en carré.</i></b></div>
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<b><i>Les mettre dans votre cuit vapeur.</i></b></div>
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<b><i>C'est parti pour une cuisson de 15 min selon votre cuit vapeur.</i></b></div>
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<b><i><span style="color: #45818e; font-size: x-large;">Régalez vous!!!</span></i></b></div>
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Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<b><i><span style="color: red; font-size: x-large;"><u style="background-color: #666666;">Cuisinement vôtre!!!</u></span></i></b></div>
<b><i><span style="color: #45818e; font-size: large;"><u><br /></u></span></i></b>Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com4tag:blogger.com,1999:blog-6299675899214644258.post-43064310321144871472013-11-13T13:35:00.000+01:002014-05-28T13:09:28.976+02:00Calou au poulet boucané<br />
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<b><i><span style="color: red; font-size: x-large;"><u>Coucou à tous!</u></span></i></b></div>
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<b><i>Aujourd'hui, je vais vous proposer ma recette de calou, j'insiste sur "MA" recette, car dans toutes les familles ou pays pour le même plat les recettes divergent tout en ayant la même base.</i></b></div>
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<b><i>Il faut savoir que ce plat à plusieurs variantes:</i></b></div>
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<ul>
<li style="text-align: justify;"><b><i>Poulet boucané</i></b></li>
<li style="text-align: justify;"><b><i>Poulet fumé</i></b></li>
<li style="text-align: justify;"><b><i>Poulet et poisson boucané</i></b></li>
<li style="text-align: justify;"><b><i>poulet fumé et poisson boucané</i></b></li>
<li style="text-align: justify;"><b><i>Poisson boucané</i></b></li>
<li style="text-align: justify;"><b><i>Poulet, poisson boucané, crevettes séchées ou pas</i></b></li>
<li style="text-align: justify;"><b><i>Avec ou pas des queues de cochon mais surtout avec du lard fumé!</i></b></li>
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<b><i>Et j'en passe... En fait vous mettez ce que vous avez comme viande et ce que vous voudriez manger.</i></b></div>
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<b><i>Pour ce plat du jour, je n'ai mis que du poulet boucané car le poisson boucané sera utilisé pour un autre plat (restriction oblige!!! lol). </i></b></div>
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<b><i>Je n'ai pas mis de queues de porc comme je n'en mange pas, cela n'empêche que si nous avons des invités, j'en mets car ce n'est pas parce que je n'en mange pas que mes invités également. </i></b></div>
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<b><i>Ah oui, avant d’entamer la préparation, je tiens à vous dire que ce plat est aussi appelé Kalalou.</i></b></div>
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<b><i>Le calou est ce légume longiligne vert qui fait penser à un piment végétarien.</i></b></div>
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<b><i>A la découpe, il libère une glue et est aussi appelé gombo aux antilles. </i></b></div>
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<b><i>Voilà pour la petite histoire...</i></b></div>
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<b><i><span style="color: red;"><u>Voici les ingrédients</u></span>, par contre tout le temps de la préparation de mon repas, je me dis qu'il me manque quelque chose... De ce fait, j'ai rajouté les tomates à la fin, tête en l'air que je suis! lol</i></b></div>
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<b><i>Sachez aussi que ce plat comme beaucoup d'autres, est meilleur réchauffé donc préparez le la veille pour le lendemain, il n'en sera que plus savoureux car aura libéré tous ses parfums...</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmPDsshgZ3_sP_jNnnJiNzNem3dzg2p6ZN1v3hcyYzm8OxJ_vMAiW-3YYBOSftAqe8ZBSyL6bnd8UhKh7aJaiWd82rxTpstFok0dMhDBknPAjXSXVjLfDVvk-l70R6980XjUVG5su2lE/s1600/Calou+entier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmPDsshgZ3_sP_jNnnJiNzNem3dzg2p6ZN1v3hcyYzm8OxJ_vMAiW-3YYBOSftAqe8ZBSyL6bnd8UhKh7aJaiWd82rxTpstFok0dMhDBknPAjXSXVjLfDVvk-l70R6980XjUVG5su2lE/s640/Calou+entier.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Calou</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKqa4Y4uEToWBW4bMR7iLO9TRTM7BCYkqPmZ7A4wJp2fHhHI9FAoVzAxSQfc5dueFYeMrLxwTscki2xKzrZl5WJad1sqH1xojlKzn1v_eigal6olJ1LdOg5b32MnNw_PnyjCajaAZKlU/s1600/Epinard+entier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKqa4Y4uEToWBW4bMR7iLO9TRTM7BCYkqPmZ7A4wJp2fHhHI9FAoVzAxSQfc5dueFYeMrLxwTscki2xKzrZl5WJad1sqH1xojlKzn1v_eigal6olJ1LdOg5b32MnNw_PnyjCajaAZKlU/s640/Epinard+entier.jpg" height="422" title="La Cuisine de Léhann " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Épinard</i></b> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZjMYvWCQGwAgxaCiK8Z-tN-8SolCFTAQg2Cb2rvEL4eB26nhCR66gehM8gQpKYihyOK_pMkvAjj450LdHGOe3BpevsQvzUiURbx_ZIcv5k1y8JFSpJoah4uenFtQ5zhrWlqi9lT3TV8/s1600/Lard+fum%25C3%25A9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZjMYvWCQGwAgxaCiK8Z-tN-8SolCFTAQg2Cb2rvEL4eB26nhCR66gehM8gQpKYihyOK_pMkvAjj450LdHGOe3BpevsQvzUiURbx_ZIcv5k1y8JFSpJoah4uenFtQ5zhrWlqi9lT3TV8/s640/Lard+fum%25C3%25A9.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Lard fumé</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorDY7Eksp7whzuecjLw5uvq7cpnPUTmE8K_nECo6eQVWAx4H8slNA_MHTnKdrB8GTXUf-qhh33enIhh7vx1rNa5Srra6yGwxjvO2zSeGBA8Jv-SO5DxQA0Jkr4Sia1zDBg-2VYKTquxY/s1600/Poulet+boucan%25C3%25A9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhorDY7Eksp7whzuecjLw5uvq7cpnPUTmE8K_nECo6eQVWAx4H8slNA_MHTnKdrB8GTXUf-qhh33enIhh7vx1rNa5Srra6yGwxjvO2zSeGBA8Jv-SO5DxQA0Jkr4Sia1zDBg-2VYKTquxY/s640/Poulet+boucan%25C3%25A9.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Poulet boucané</i></b></td></tr>
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<b><i>500 g de calou</i></b></div>
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<b><i>1kg d'épinard</i></b></div>
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<b><i>2 grosses tomates</i></b></div>
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<b><i>1 morceau de lard fumé</i></b></div>
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<b><i>3/4 cuisses de poulet boucané ou un poulet fumé entier</i></b></div>
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<b><i>1 oignon</i></b></div>
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<b><i>1 gousse d'ail</i></b></div>
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<b><i>Sel</i></b></div>
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<b><i>Poivre</i></b></div>
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<b><i>Bois d'inde</i></b></div>
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<b><i>Clou de girofle</i></b></div>
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<b><i><u><span style="color: red; font-size: large;">La préparation :</span></u></i></b></div>
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<b><i>Après avoir rincé vos calous, vous retirez les extrémités et les coupés en morceau. Réservez.</i></b></div>
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<b><i>Vous faites la même opération pour les épinards. Réservez.</i></b></div>
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<b><i>Vous détaillez votre lard. Réservez.</i></b></div>
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<b><i>Vous coupez votre poulet. Réservez.</i></b></div>
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<b><i>Faites revenir sur feu vif, le lard, auquel vous ajouterez les oignons préalablement émincés.</i></b></div>
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<b><i>Vous y ajoutez les calous.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHF8cRnBUAG0J6C4TvH6oL7-B9sUwpFABxwystYRZW9eq9Cq7rdzSAVXEFrL-xwwirLFhczgHrlboybMMuwRVkes03SSJHWYYjHy3PUzL2c5Wi49H2wLui7bE2fYhEO6pAoZfz5JYgeo/s1600/Lard+oignons+calou.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHF8cRnBUAG0J6C4TvH6oL7-B9sUwpFABxwystYRZW9eq9Cq7rdzSAVXEFrL-xwwirLFhczgHrlboybMMuwRVkes03SSJHWYYjHy3PUzL2c5Wi49H2wLui7bE2fYhEO6pAoZfz5JYgeo/s640/Lard+oignons+calou.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Que vous laissez cuire à l'étouffée durant 5 à 10 min, en remuant de temps en temps afin que cela n'attache pas.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpkBGiwuqf60pMRdyXmQYbaYpHsGPePkloaGJs37jplKOxs9xgTbifvQ_p3qHy0pHSFXCaZStdG9VgABRn7uG_TDEyQ78A0n-WLcZzAjl0Kwpzqo81RyN-0tZ4VyqaMZMukParuQTlvE/s1600/Mettre+%25C3%25A0+l%2527%25C3%25A9touff%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpkBGiwuqf60pMRdyXmQYbaYpHsGPePkloaGJs37jplKOxs9xgTbifvQ_p3qHy0pHSFXCaZStdG9VgABRn7uG_TDEyQ78A0n-WLcZzAjl0Kwpzqo81RyN-0tZ4VyqaMZMukParuQTlvE/s640/Mettre+%25C3%25A0+l%2527%25C3%25A9touff%25C3%25A9.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>C'est à ce moment là que vous ajoutez les tomates grossièrement coupées. </i></b></div>
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<b><i>Celle-ci libéreront leur eau. Vous mettez à l'étouffée durant 5 à 10 min.</i></b></div>
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<b><i>Vous ajoutez les épinards, idem cuisson à l'étouffée 5 à 10 min.</i></b><br />
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<b><i>Puis le poulet. </i></b></div>
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<b><i>Vous mélangez, ajoutez un peu d'eau afin d'avoir un peu plus de sauce.</i></b></div>
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<b><i>Vous ajoutez le bois d'inde et les clous de girofle.</i></b></div>
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<b><i>Vous laissez réduire à découvert environ 10 à 15 min.</i></b></div>
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<b><i>Si vous le préparez le jour même, vous rectifiez l'assaisonnement et c'est près.</i></b></div>
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<b><i>Par contre si vous le fait la veille pour le lendemain, vous rectifierez l'assaisonnement le jour même car durant la nuit le sel se libérera.</i></b></div>
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<b><i><span style="color: red; font-size: x-large;">Bon appétit!!!</span></i></b></div>
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<div style="text-align: center;">
Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com8tag:blogger.com,1999:blog-6299675899214644258.post-24373249584716418652013-11-10T14:55:00.003+01:002014-05-28T13:10:17.819+02:00Brandade de morue<br />
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<b><i><u><span style="color: #bf9000; font-size: x-large;">Bonjour tout le monde et bon dimanche!</span></u></i></b></div>
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<b><i>Voici un plat qui m'a fait voyager jusqu'à chez moi...</i></b></div>
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<b><i><u><span style="color: #bf9000;">Ingrédients et condiments :</span></u></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1PtDNAoGNp77SmP0GoefLzd07a1jzOGmcmsOdVBRtMVbA6qjweFHsBLezrBNyuYhUILd2YkSu_uBpTjU0XWXTYrZ_kr9SDsep60LTsLIIz9uOT4kbGenFukG_0zaH5i6olp2Zv_Vy_s/s1600/Ingr%25C3%25A9dients-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1PtDNAoGNp77SmP0GoefLzd07a1jzOGmcmsOdVBRtMVbA6qjweFHsBLezrBNyuYhUILd2YkSu_uBpTjU0XWXTYrZ_kr9SDsep60LTsLIIz9uOT4kbGenFukG_0zaH5i6olp2Zv_Vy_s/s640/Ingr%25C3%25A9dients-001.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslkGlPwXFyojBp8Eg1BKYlv13ZRBWCV4Elzhm_ljZbKAdXWiSox9U_ZBXkS_W6Q2llI0tMPsve0_cMVpR2a3_32XPa3opLlcgZwDSXCrFCqKCjwN6UH3KNL6U3vChWRMaweDftAUQVPU/s1600/Pommes+de+terre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslkGlPwXFyojBp8Eg1BKYlv13ZRBWCV4Elzhm_ljZbKAdXWiSox9U_ZBXkS_W6Q2llI0tMPsve0_cMVpR2a3_32XPa3opLlcgZwDSXCrFCqKCjwN6UH3KNL6U3vChWRMaweDftAUQVPU/s640/Pommes+de+terre.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLGnoXU3WNKA25fejnyDpLFxODcPKtevFQ_TF4Z8HZRT8lpmcb2pNqhYDh_19SWHyBr5E6SgA3ljulCZLeFTIBxF74ejz4H53EmDGyoUGkOd_ZqfnYgiDWRpWS5fqLBzqGKwa4FgBwg/s1600/Emietter+la+morue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLGnoXU3WNKA25fejnyDpLFxODcPKtevFQ_TF4Z8HZRT8lpmcb2pNqhYDh_19SWHyBr5E6SgA3ljulCZLeFTIBxF74ejz4H53EmDGyoUGkOd_ZqfnYgiDWRpWS5fqLBzqGKwa4FgBwg/s640/Emietter+la+morue.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>500 g de morue</i></b></div>
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<b><i>700 g de pommes de terre (j'en avais mis que 500, mais j'ai trouvé qu'il y avait plus de morue que de pommes de terre)</i></b></div>
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<b><i>Des herbes aux choix, ici en l’occurrence : Ciboulette, persil frisé</i></b></div>
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<b><i>1 gousse d'ail (si grosse, sinon 2 petites - pas trop car le goût sera dominant) </i></b></div>
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<b><i>1 citron</i></b></div>
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<b><i>1 oignon</i></b></div>
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<b><i>De la muscade</i></b></div>
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<b><i>De l'huile d'olive</i></b></div>
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<b><i>15 cl de crème liquide</i></b></div>
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<b><i>20 cl de lait gloria (j'ai omis de mettre la boîte sur la photo ainsi que le beurre cité ci-dessous)</i></b></div>
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<b><i>1 CàS de beurre </i></b></div>
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<b><i>Du sel (si besoin)</i></b></div>
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<b><i>Du poivre</i></b></div>
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<b><i><u><span style="color: #bf9000;">La préparation :</span></u></i></b><br />
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<b><i>Commencer par faire dessaler la morue. </i></b></div>
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<b><i>Mettre dans de l'eau bouillante laisser 5 min, vider l'eau et en remettre et rebelote. A faire 2 ou 3 fois. Je l'ai fait que 2 fois.</i></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcPvj9BpL4Gt7unqHDASUCgQ84z58t_MDJUJzvLRbFZ1zvuEcEk-id0aGDKz-r67pg_CJAenuKAJNB_ZiRy1U3aCDucYDa6WYMMW-XnifKgVUzzoZV8HrZEZckY4_QCuaBDcGZglDseU/s1600/D%25C3%25A9ssaler+la+morue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcPvj9BpL4Gt7unqHDASUCgQ84z58t_MDJUJzvLRbFZ1zvuEcEk-id0aGDKz-r67pg_CJAenuKAJNB_ZiRy1U3aCDucYDa6WYMMW-XnifKgVUzzoZV8HrZEZckY4_QCuaBDcGZglDseU/s640/D%25C3%25A9ssaler+la+morue.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Ça a déborder, mon mari ne pensait pas que l'eau serait montée aussi vite lol</i></b></td></tr>
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<b><i>Égouttez la morue. Réservez.</i></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLGnoXU3WNKA25fejnyDpLFxODcPKtevFQ_TF4Z8HZRT8lpmcb2pNqhYDh_19SWHyBr5E6SgA3ljulCZLeFTIBxF74ejz4H53EmDGyoUGkOd_ZqfnYgiDWRpWS5fqLBzqGKwa4FgBwg/s1600/Emietter+la+morue.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlLGnoXU3WNKA25fejnyDpLFxODcPKtevFQ_TF4Z8HZRT8lpmcb2pNqhYDh_19SWHyBr5E6SgA3ljulCZLeFTIBxF74ejz4H53EmDGyoUGkOd_ZqfnYgiDWRpWS5fqLBzqGKwa4FgBwg/s640/Emietter+la+morue.jpg" height="422" title="Égouttez la morue." width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Navrée c'est la même photo que pour les ingrédients mais j'ai également oublié de prendre la photo de la morue non émiettée.</i></b></td></tr>
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<b><i>Cuire vos pommes de terres.</i></b></div>
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<b><i>Elles sont cuites quand la lame du couteau sortira sans résistance de sa chair.</i></b></div>
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<b><i>Émincez la moitié de l'oignon. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDqEcJRYEVijON8g2y0x-pM_xQl9lm5YOyKFzEF77kX0CfJBytfPEzwT137rodGzYf7T4aX-UNzmb1B0SBxzUp5CdUphUkJED7mR6yhgnGvjP1I7fQee1ijWcOmuHAj1emUCui_SBQjs/s1600/Emincer+l%2527oignon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidDqEcJRYEVijON8g2y0x-pM_xQl9lm5YOyKFzEF77kX0CfJBytfPEzwT137rodGzYf7T4aX-UNzmb1B0SBxzUp5CdUphUkJED7mR6yhgnGvjP1I7fQee1ijWcOmuHAj1emUCui_SBQjs/s640/Emincer+l%2527oignon.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Égouttez les pommes de terre.</i></b></div>
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<div style="text-align: center;">
<b><i>Écrasez les pommes de terre. (grossièrement pour ma part afin d'avoir encore des morceaux et non qu'une purée)</i></b></div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLABJw5UDR9KWXKcYiOphnZfNuMB8dVpoXYA8V_NL71xdkUEBOlUeQw6K7NnTTo93cFzJy7rIENB9M3A0NHYke9ErX2p980HxHAXp9NFV1gwkR4WcddkiU-zsa13uIFEvKn9njr7WUXc/s1600/Ecraser+les+p2tr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLABJw5UDR9KWXKcYiOphnZfNuMB8dVpoXYA8V_NL71xdkUEBOlUeQw6K7NnTTo93cFzJy7rIENB9M3A0NHYke9ErX2p980HxHAXp9NFV1gwkR4WcddkiU-zsa13uIFEvKn9njr7WUXc/s640/Ecraser+les+p2tr.jpg" height="422" title="Égouttez la morue." width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez la crème liquide et le lait gloria. Mélangez. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRb5um80o0MamxFDYNN2O0Kr6TBMdTCF_EV8pgbGJeJwOTAvDuMwwO_o9qTGElfi80e8FqqE8mzB7y4zq7gwb7PksMXbQwcqVs2dQfnxk6El9HHVl4O0DT7iiq0egbsMf8HNlTP1Y-COs/s1600/Cr%25C3%25A8me+liq+et+lait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRb5um80o0MamxFDYNN2O0Kr6TBMdTCF_EV8pgbGJeJwOTAvDuMwwO_o9qTGElfi80e8FqqE8mzB7y4zq7gwb7PksMXbQwcqVs2dQfnxk6El9HHVl4O0DT7iiq0egbsMf8HNlTP1Y-COs/s640/Cr%25C3%25A8me+liq+et+lait.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Faites revenir les oignons dans l'équivalent d'une CàS d'huile.</i></b></div>
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<div style="text-align: center;">
<b><i>Ajoutez la morue émiettée. </i></b></div>
<div style="text-align: center;">
<b><i>Versez le jus de la moitié du citron, qui atténuera la forte odeur de la morue, atténuera le goût "frais" mais aussi déglacera les sucs.</i></b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b><i>Ajoutez la préparation avec les pommes de terre et râpez de la muscade. Mélangez.</i></b></div>
<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<b><i>Ajoutez les herbes et l'ail (râpé pour ma part, que vous pouvez écraser)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZ0IORRdrkDo2AwNL65l1BMNBo-QkKDby-SCsgELRHlJDi_7pKE8l_ZMRA8kK1HC3a0XF-XhRNtiwAKqQ7y-N-r1vqq3U8clqsHWWM_J_8cvsregvrnRdEP3f_qGKVc7dA_2JTM1dKGk/s1600/Ajouter+les+herbes+et+l%2527ail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZ0IORRdrkDo2AwNL65l1BMNBo-QkKDby-SCsgELRHlJDi_7pKE8l_ZMRA8kK1HC3a0XF-XhRNtiwAKqQ7y-N-r1vqq3U8clqsHWWM_J_8cvsregvrnRdEP3f_qGKVc7dA_2JTM1dKGk/s640/Ajouter+les+herbes+et+l%2527ail.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<div style="text-align: center;">
<b><i>Ajoutez la CàS de beurre pour apporter ce côté gourmand au plat.</i></b></div>
<div style="text-align: center;">
<b><i>Rectifiez l'assaisonnement si besoin.</i></b></div>
<div style="text-align: center;">
<b><i>Je n'ai pas rajouté de sel car la morue l'était encore un peu.</i></b></div>
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<div style="text-align: center;">
<b><i>Versez la préparation dans un plat à gratin.</i></b></div>
<div style="text-align: center;">
<b><i>Saupoudrez de gruyère. </i></b></div>
<div style="text-align: center;">
<b><i>Je l'ai râpé car je l'ai en morceau.</i></b></div>
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<div style="text-align: center;">
<b><i>Enfournez dans un four préchauffé à 200°.</i></b></div>
<div style="text-align: center;">
<b><i>Laissez gratiner.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIICK7HZQsZjm-WfYP4Q4hdy7SVhW2MujGaViiTVu-w-smlyI-VT5V273CjpJi-P531BbqxtHdYp7EGMVRRY4LvLJx6JFX-bEWAYgYImIhsAhIK9ZjgcIBaKGRQOCIJonB9fVmsMqCQQ/s1600/Enfourner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIICK7HZQsZjm-WfYP4Q4hdy7SVhW2MujGaViiTVu-w-smlyI-VT5V273CjpJi-P531BbqxtHdYp7EGMVRRY4LvLJx6JFX-bEWAYgYImIhsAhIK9ZjgcIBaKGRQOCIJonB9fVmsMqCQQ/s640/Enfourner.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></div>
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<div style="text-align: center;">
<b><i><span style="font-size: large;">Et c'est prêt!</span></i></b></div>
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<b><i><span style="color: #bf9000; font-size: x-large;"><u>Très bon appétit!!!</u></span></i></b></div>
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<div style="text-align: center;">
Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></div>
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com2tag:blogger.com,1999:blog-6299675899214644258.post-5205109787954105182013-11-02T14:36:00.000+01:002014-05-28T13:11:17.073+02:00Boeuf aux trois champignons et son chou sauté<br />
<div style="text-align: center;">
<b><i><span style="background-color: #783f04; color: #38761d; font-size: x-large;">Bonjour à tous</span></i></b></div>
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<div style="text-align: justify;">
<b><i>Suite à mon sauté mine, il me reste du bœuf. </i></b></div>
<div style="text-align: justify;">
<b><i>Je vous propose donc de faire un petit plat plein de saveurs. </i></b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<b><i><span style="background-color: #b45f06; color: #38761d;">Les ingrédients :</span></i></b></div>
<div style="text-align: justify;">
<b><i><span style="background-color: #b45f06; color: #38761d;"><br /></span></i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszyJCrEJGVGUOx3kW-h8FymdYruRumaVWygYYItGVmX6SmKFBFCIAIe_1AgchpFILaJ2C-Yr6bTFipOnedeAxIP5_-ZCTQI4Qsxpyy6XlxrIok9P41lfeUNBoNY0uwn_FXJtdjEYYU0I/s1600/Ingr%25C3%25A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszyJCrEJGVGUOx3kW-h8FymdYruRumaVWygYYItGVmX6SmKFBFCIAIe_1AgchpFILaJ2C-Yr6bTFipOnedeAxIP5_-ZCTQI4Qsxpyy6XlxrIok9P41lfeUNBoNY0uwn_FXJtdjEYYU0I/s640/Ingr%25C3%25A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
<div style="text-align: justify;">
<b><i><span style="background-color: #b45f06; color: #38761d;"><br /></span></i></b></div>
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<ol>
<li style="text-align: justify;"><b><i>500g de bœuf mariné depuis la veille dans de la sauce saté ou de la sauce soja (la plus foncée), sel, poivre, sel chinois, sucre.</i></b></li>
<li style="text-align: justify;"><b><i>100g de champignons Shitaké</i></b></li>
<li style="text-align: justify;"><b><i>100g de champignons Pleurotes</i></b></li>
<li style="text-align: justify;"><b><i>100g de champignons de Paris</i></b></li>
<li style="text-align: justify;"><b><i>1 demi chou blanc</i></b></li>
<li style="text-align: justify;"><b><i>la moitié d'un paquet de lardons (facultatif)</i></b></li>
<li style="text-align: justify;"><b><i>Ciboulette</i></b></li>
<li style="text-align: justify;"><b><i>Persil frisé</i></b></li>
<li style="text-align: justify;"><b><i>Coriandre</i></b></li>
<li style="text-align: justify;"><b><i>2 oignons nouveaux</i></b></li>
<li style="text-align: justify;"><b><i>1 gousse d'ail</i></b></li>
<li style="text-align: justify;"><b><i>1 petit morceau de gingembre</i></b></li>
<li style="text-align: justify;"><b><i>Sel</i></b></li>
<li style="text-align: justify;"><b><i>Sel chinois</i></b></li>
<li style="text-align: justify;"><b><i>1 CàS bombée</i></b></li>
<li style="text-align: justify;"><b><i>Poivre</i></b></li>
<li style="text-align: justify;"><b><i>De l'huile d'olive</i></b></li>
</ol>
<div style="text-align: justify;">
<b><i>NB: la liste des champignons est non exhaustive.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i><span style="background-color: #b45f06; color: #38761d;">La préparation :</span></i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>La viande marinée doit être sortie minimum 30 min avant la cuisson afin d'être à température ambiante et qu'il n'y ait pas de choc thermique.</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Commencez par émincer les différents champignons. Réservez.</i></b></div>
<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz_kEqU4hlEY7LdTP3G9wMYXJyQDLJ8XxY_CGx8vWzAntm-Gbk1BFyIx2msmgS9ugPBGBZd5SPzENg3hInMwyXEiLD769eYWu7ri11jtPqjpE3OW_bvWSO6XblLmpRxFV9qJNWmDsjDs/s1600/Emincer+champi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz_kEqU4hlEY7LdTP3G9wMYXJyQDLJ8XxY_CGx8vWzAntm-Gbk1BFyIx2msmgS9ugPBGBZd5SPzENg3hInMwyXEiLD769eYWu7ri11jtPqjpE3OW_bvWSO6XblLmpRxFV9qJNWmDsjDs/s640/Emincer+champi.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Shitaké</i></b></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4nnea4b09RGU_QPDRktAMozToaJ6ofRHaGn8rw02Zzos22FCNhbeDIq-4U9U0CARh6tFDMoZ_bEJjLqpJ0M6zolg4iw_kV31xR2ZALTVFBOKS727gprOczpsrlE9HjIjSLFJdRfU9U8/s1600/Emincer+champi1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4nnea4b09RGU_QPDRktAMozToaJ6ofRHaGn8rw02Zzos22FCNhbeDIq-4U9U0CARh6tFDMoZ_bEJjLqpJ0M6zolg4iw_kV31xR2ZALTVFBOKS727gprOczpsrlE9HjIjSLFJdRfU9U8/s640/Emincer+champi1.jpg" height="640" title="La Cuisine de Léhann" width="422" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Pleurotes</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5tyYwTmFcirMm5y087kOuFXWJN1Clug6E41gOr5w7Tbg39TXNmjayhSbm_qoxJJw_LluFieWb2i6fS19Z7uBkpBxG9sXeJGcfw3Ix2K-bs8iwofVtb_U3FLBktXeYarJHcmY0xzN8o0/s1600/Emincer+champi2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5tyYwTmFcirMm5y087kOuFXWJN1Clug6E41gOr5w7Tbg39TXNmjayhSbm_qoxJJw_LluFieWb2i6fS19Z7uBkpBxG9sXeJGcfw3Ix2K-bs8iwofVtb_U3FLBktXeYarJHcmY0xzN8o0/s640/Emincer+champi2.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>De Paris</i></b></td></tr>
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<b><i>Émincez le demi chou. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJFTCPlTR_2fLtawpffJepGeYVqlxuCqhq2fimb7Z32mzepPJHj72iZvSJmvMewF2LkA7OOw4QdxTsNef7gwvy0o6bDNSe8OLJR-nUi1jHqJmXThCTNTedSkM1HLLm3mNVZPo4pjkdbk/s1600/Emincer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJFTCPlTR_2fLtawpffJepGeYVqlxuCqhq2fimb7Z32mzepPJHj72iZvSJmvMewF2LkA7OOw4QdxTsNef7gwvy0o6bDNSe8OLJR-nUi1jHqJmXThCTNTedSkM1HLLm3mNVZPo4pjkdbk/s640/Emincer.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Faites roussir la viande dans votre cocote minute avec de l'huile très chaude et la CàS de sucre jusqu'à ce qu'elle prenne une belle coloration.</i></b></div>
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<b><i>Attention, le sucre caramélisera rapidement donc à surveiller afin qu'il ne brûle pas!!!</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21T9MzZ-o2KtUj4r1dJKxw2WTAmVRygSPnL7VTKBuzayi_cnTHOgYjlE8vr8DHvBB7aVMhZABZJhYla8n7BNwuhPfn8ZFh4IDu6inKEj69JpXASNRnadOsBpbY8axTqTQN_rbZ7gLTHQ/s1600/Roussir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21T9MzZ-o2KtUj4r1dJKxw2WTAmVRygSPnL7VTKBuzayi_cnTHOgYjlE8vr8DHvBB7aVMhZABZJhYla8n7BNwuhPfn8ZFh4IDu6inKEj69JpXASNRnadOsBpbY8axTqTQN_rbZ7gLTHQ/s640/Roussir.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez un demi oignon émincé et versez de l'eau jusqu'à ce que la viande soit recouverte (même un peu plus. Ne vous fiez pas à la photo) afin de faire bouillir tout cela cocote fermée. </i></b></div>
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<b><i>A feu moyen et dès que la cocote se met à siffler, laisser encore 10 à 15 min, puis découvrir une fois qu'il n'y a plus de pression.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9dJQFR5y6K_CLl_svfU0k6G-4_7bigsUzWl6AnSWk9r8XxB9OtfCcPdTrHLdQn3JbxqUict883o4qk2KG6JpTy_QYU6EjBC30RHn7E7fEANn6E-L1OTaNiNX7cWt7RHpGlibYAdk18A/s1600/M%25C3%25A9lange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9dJQFR5y6K_CLl_svfU0k6G-4_7bigsUzWl6AnSWk9r8XxB9OtfCcPdTrHLdQn3JbxqUict883o4qk2KG6JpTy_QYU6EjBC30RHn7E7fEANn6E-L1OTaNiNX7cWt7RHpGlibYAdk18A/s640/M%25C3%25A9lange.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Ajoutez l'autre moitié de l'oignon, l'ail et le gingembre râpés, laissez réduire à feu doux, puis rectifiez l'assaisonnement.</i></b></div>
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<b><i>Parsemez de ciboulette, persil, coriandre, de la partie verte de l'oignon nouveau puis du bulbe.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIx375s1CDWBifE4ryIorCtu_Pxe5w8_3glswrgUnnsPLI1CGYcdlam5nxycSJk3Vm6-zKuCTIdbe8Tz-SJoVeG_Q6Ci8AklCEzHjGfgC_tZmDf4ECbwD-Y6DE8vqtczj6HT6Fntoato/s1600/Herbes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIx375s1CDWBifE4ryIorCtu_Pxe5w8_3glswrgUnnsPLI1CGYcdlam5nxycSJk3Vm6-zKuCTIdbe8Tz-SJoVeG_Q6Ci8AklCEzHjGfgC_tZmDf4ECbwD-Y6DE8vqtczj6HT6Fntoato/s640/Herbes.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>En parallèle, vous aurez fait revenir oignon et lardons sans ajout de matière grasse.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSyIfxGU8S-GKZhwg9Sx42uiIBa6vw0PeYDBZM17-GAZ3M4nxHyP8YWqtM8EC9L-ars6rfjlLeaQ3DAcq4YuRvK-xJxLDY8VKwptsmcP0YGGSct6Sv8tmSnZdQ5udhRTt52Sod380c8U/s1600/Reveniroignons+et+lardons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSyIfxGU8S-GKZhwg9Sx42uiIBa6vw0PeYDBZM17-GAZ3M4nxHyP8YWqtM8EC9L-ars6rfjlLeaQ3DAcq4YuRvK-xJxLDY8VKwptsmcP0YGGSct6Sv8tmSnZdQ5udhRTt52Sod380c8U/s640/Reveniroignons+et+lardons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Jusqu'à coloration des lardons.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIL2m7_K6GnyeUG45dczqLybsZHzva1Or3UVfpgJqhtjz_H1weqRTr3ZKEmf6kS8y7JGvQ8a6b4K0b9VYebVdtmU3cXFAkDIQN6VfKDmt_4erG5wvTd1X80Ob3NKe9jZ6ADORkDl7OCU/s1600/Revenir+oignons+et+lardons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIL2m7_K6GnyeUG45dczqLybsZHzva1Or3UVfpgJqhtjz_H1weqRTr3ZKEmf6kS8y7JGvQ8a6b4K0b9VYebVdtmU3cXFAkDIQN6VfKDmt_4erG5wvTd1X80Ob3NKe9jZ6ADORkDl7OCU/s640/Revenir+oignons+et+lardons.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Versez le chou qui aura été préalablement rincé et égoutté.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq3iF5Bn9espIaq7SpPP2pMTIzyBA-3m7bpCsBGhG5ovLdNt8c0XRa1W5b2uiZBCrRhe2plvsHVghi5GaQjvgmWePAxeKMMaz-48l6kCHEgOn02n3o-OOaXJaq_3PjRJlZrDBlIUoakM/s1600/Cuire+le+choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq3iF5Bn9espIaq7SpPP2pMTIzyBA-3m7bpCsBGhG5ovLdNt8c0XRa1W5b2uiZBCrRhe2plvsHVghi5GaQjvgmWePAxeKMMaz-48l6kCHEgOn02n3o-OOaXJaq_3PjRJlZrDBlIUoakM/s640/Cuire+le+choux.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i>Laissez cuire à l'étouffé à feu moyen durant 10 min, en remuant de temps en temps afin que cela n'attache pas.</i></b></div>
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<b><i>Continuez la cuisson 5 min de plus à découvert à feu doux. </i></b></div>
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<b><i>Rectifiez l'assaisonnement si besoin est. </i></b></div>
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<b><i>Ajoutez du persil frisé et de la coriandre hachés grossièrement.</i></b></div>
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<b><i>Sachez que vous pouvez cuire le chou plus longtemps afin qu'il soit plus tendre. </i></b></div>
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<b><i>Pour ma part, j'ai voulu garder un peu de croquant.</i></b></div>
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<b><i> C'est prêt.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt-MiwdMnyEI659cO61f_GFO96ih1zdsptNdfOMePZv8bgeGfbwx60gbvL_jL0x1sCFeTBgZH0ylTHjMTSKT_pKrF9ph4yV9kD2vfkl7lubd23EeO7CsabSwSJmiT7Ogb9NftP3Vvves/s1600/Cuisson+du+choux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAt-MiwdMnyEI659cO61f_GFO96ih1zdsptNdfOMePZv8bgeGfbwx60gbvL_jL0x1sCFeTBgZH0ylTHjMTSKT_pKrF9ph4yV9kD2vfkl7lubd23EeO7CsabSwSJmiT7Ogb9NftP3Vvves/s640/Cuisson+du+choux.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b style="text-align: justify;"><i> <span style="font-size: large;">C'est prêt!!!</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApAGfOytAhOyuMVYo3ClgmbTTOrBXICx8E6c1V8Qa9ulq6a3U0Is3hsGzur-RfiDA922LnabQVUGNE46aJZB4_8m1LQDHsfWiya0H4R1JamZuWuFNLWxozAxZZs0PjhuNETlf9RYc-eg/s1600/Pr%25C3%25A9sentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApAGfOytAhOyuMVYo3ClgmbTTOrBXICx8E6c1V8Qa9ulq6a3U0Is3hsGzur-RfiDA922LnabQVUGNE46aJZB4_8m1LQDHsfWiya0H4R1JamZuWuFNLWxozAxZZs0PjhuNETlf9RYc-eg/s640/Pr%25C3%25A9sentation.jpg" height="422" title=" C'est prêt." width="640" /></a></div>
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<b style="text-align: justify;"><i> <span style="background-color: #783f04; color: #38761d; font-size: x-large;">Bonne dégustation...</span></i></b></div>
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<b style="text-align: justify;"><i><span style="font-size: x-large;"><br /></span></i></b>
<span style="text-align: justify;">Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></span><br />
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<span style="background-color: #666666; text-align: justify;"><span style="color: red; font-size: x-large;"><b><i><u>Cuisinement vôtre!!!</u></i></b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-36246039990482256752013-10-30T17:10:00.001+01:002013-10-30T17:15:23.203+01:00Les poupées créoles<br />
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">Bel bonjou mo moun yé!!! (créole Guyanais)</span></i></b></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">Bonjour tout le monde!!!</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5XPskJbiDNvimTQRtIFY_CGtEq3_1_DhC5pxdR32wTWB13IBqAph-MzLDMZv0lZ8rRIV4uX-zaop86Qk7bqfdtVgDJLF7SoHo4FN_18kiU1TT9GKYnJZiqtycvqs8PzOHM_99DjwwSQ/s1600/1391740_492864817488225_495413195_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5XPskJbiDNvimTQRtIFY_CGtEq3_1_DhC5pxdR32wTWB13IBqAph-MzLDMZv0lZ8rRIV4uX-zaop86Qk7bqfdtVgDJLF7SoHo4FN_18kiU1TT9GKYnJZiqtycvqs8PzOHM_99DjwwSQ/s640/1391740_492864817488225_495413195_n.jpg" title="Fétiche Atelier" width="572" /></a></div>
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<b><i>Je sais que cela n'a rien avoir la cuisine, cependant fait référence à mes origines. </i></b><br />
<b><i>Voilà pourquoi je tiens à partager avec vous ces belles boucles d'oreille créées et personnalisées selon mes envies par "Fétiche Atelier"!</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Nadia, la créatrice, saura vous ravir avec ses bijoux personnalisables à souhait dans la mesure du possible, bien entendu.</i></b></div>
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<b><i>N'hésitez pas à faire un tour sur ses pages facebook :</i></b></div>
<a href="https://www.facebook.com/FeticheAtelierBijoux?fref=ts" target="_blank">https://www.facebook.com/FeticheAtelierBijoux?fref=ts</a><br />
<a href="https://www.facebook.com/fetiche.atelier?fref=ts">https://www.facebook.com/fetiche.atelier?fref=ts</a><br />
<br />
<div style="text-align: justify;">
<b><i>Vous trouverez également ses créations sur le site de little market :</i></b></div>
<a href="http://www.alittlemarket.com/boutique/fetiche_atelier-137994.html" target="_blank">http://www.alittlemarket.com/boutique/fetiche_atelier-137994.html</a><br />
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">Bon lajournen</span></i></b></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">Bonne journée</span></i></b></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;"><br /></span></i></b></div>
Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com0tag:blogger.com,1999:blog-6299675899214644258.post-9426339060519217552013-10-27T18:39:00.000+01:002014-05-28T13:12:12.109+02:00Sauté mine spécial<br />
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<b><i><span style="background-color: orange; color: #38761d; font-size: x-large;">Ni hao (Bonjour en chinois)</span></i></b></div>
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<b><i>Un petit sauté mine spécial vite fait?</i></b></div>
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<b><i>Bien entendu, ce sauté mine peut être fait avec plusieurs voire une seule viande, au choix.</i></b></div>
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<b><i>Les quantités sont approximatives, tout dépendra de vos goûts, de vos envies.</i></b></div>
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<b><i>Il me manque dans ce plat présenté en photo quelques ingrédients (car je n'en avais plus) que vous pouvez ajouter dans votre liste de courses.</i></b></div>
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<b><i><u><span style="background-color: orange; color: #38761d;">Voici les ingrédients :</span></u></i></b><br />
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<div style="text-align: justify;">
<b><i>1 blanc de poulet</i></b></div>
<div style="text-align: justify;">
<b><i>1 beau carré de bœuf</i></b></div>
<div style="text-align: justify;">
<b><i>1 beau carré de veau</i></b></div>
<div style="text-align: justify;">
<b><i>1 dizaine de crevettes (Sur la photo ce sont des gambas surgelées)</i></b></div>
<div style="text-align: justify;">
<b><i>1 belle grosse carotte</i></b></div>
<div style="text-align: justify;">
<b><i>1 courgette</i></b></div>
<div style="text-align: justify;">
<b><i>1 belle poignée d'haricots verts</i></b></div>
<div style="text-align: justify;">
<b><i>1 belle poignée de pousse de soja (je n'en avais plus)</i></b></div>
<div style="text-align: justify;">
<b><i>1 poignée de champignons noirs (je n'en avais plus)</i></b></div>
<div style="text-align: justify;">
<b><i>1 morceau de gingembre</i></b></div>
<div style="text-align: justify;">
<b><i>1 oignon nouveau</i></b></div>
<div style="text-align: justify;">
<b><i>2 œufs</i></b></div>
<div style="text-align: justify;">
<b><i>1 paquet de nouilles aux œufs</i></b></div>
<div style="text-align: justify;">
<b><i>De l'huile de sésame</i></b></div>
<div style="text-align: justify;">
<b><i>De la sauce nuoc mam </i></b></div>
<div style="text-align: justify;">
<b><i>De la sauce soja (je n'en avais plus, je l'ai donc remplacé par de la sauce saté-pour les connaisseurs-)</i></b></div>
<div style="text-align: justify;">
<b><i>Du sel</i></b></div>
<div style="text-align: justify;">
<b><i>Du sel chinois</i></b></div>
<div style="text-align: justify;">
<b><i>Du poivre</i></b></div>
<div style="text-align: justify;">
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<b><i><u><span style="background-color: orange; color: #38761d;">La préparation :</span></u></i></b><br />
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<div style="text-align: justify;">
<b><i>Commencez par émincer vos différentes viandes, puis les mettre à macérer séparément dans du citron, de la sauce soja, de la sauce nuoc mam, du sucre, du sel, du poivre, du gingembre râpé, en petite quantité. Réservez.</i></b></div>
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<b><i>Coupez en julienne la carotte et la courgette. Réservez.</i></b></div>
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<div style="text-align: justify;">
<b><i>Préparez les nouilles comme indiqué au dos du paquet. Réservez.</i></b></div>
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<b><i>Faites sauter dans un wok avec une CàS d'huile de sésame chaque légume, chaque viande et crevette séparément et très rapidement afin que les légumes gardent leur croquant. Il n'y a que pour les haricots que j'ai laissé un peu plus longtemps. Même cuisson très rapide pour les viandes et les crevettes afin qu'elles ne soient pas caoutchouteuses. Réservez.</i></b></div>
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<div style="text-align: justify;">
<b><i>Émincez l'oignon nouveau. Réservez.</i></b></div>
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<div style="text-align: justify;">
<b><i>Dans votre wok faites chauffer l'huile et ajoutez-y le blanc des oignons nouveaux que vous faites sauter rapidement. Puis vous versez les nouilles, les légumes, les viandes/crevettes, vous mélangez. Vous aurez au préalable cassé les deux œufs afin de les cuire en brouillade et réservé afin de les incorporer à la fin de la préparation avant la partie verte des oignons nouveaux.</i></b></div>
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<b><i>Rectifiez l'assaisonnement si besoin est avec du sel, sel chinois, poivre, sauce soja, sauce nuoc mam.</i></b></div>
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<b><i><span style="background-color: orange; color: #38761d; font-size: x-large;">C'est prêt!!!</span></i></b></div>
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<b><i><span style="background-color: orange; color: #38761d; font-size: x-large;">Màm Màn Chi</span></i></b></div>
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<b><i><span style="background-color: orange; color: #38761d; font-size: x-large;"><br /></span></i></b>
Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a><br />
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<span style="color: red; font-size: x-large;"><b><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/11984552812368585160noreply@blogger.com3tag:blogger.com,1999:blog-6299675899214644258.post-2796259965673826922013-10-26T02:04:00.002+02:002014-05-28T13:13:05.368+02:00Rougail saucisses fumées<div style="text-align: center;">
<b><i><span style="background-color: orange; color: red; font-size: x-large;">Komen i lé?!</span></i></b></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">La Réunion lé la!!!</span></i></b></div>
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<b><i>Petit clin d’œil à ce beau département où nous avons séjourné 3ans. </i></b></div>
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<b><i>De belles rencontres Réunionnaises ou pas, mais surtout des personnes qui resteront dans nos cœur pour la majeur partie... (Eddy et sa famille, Olivienne - Ma maman Réunionnaise- et sa famille, la famille Tibère, Ponsard, Panechou, Alex et Virginie, Florence et sa fille, Régine et sa fille, Sylviane et sa famille etc... Je ne citerai pas tout le monde car il n'y aura pas assez de place...) Bisous à vous de nous 3 <3</i></b></div>
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<b><i>Revenons à notre recette du jour, qui m'a été transmise par une <u><span style="color: red;">Dame</span></u> respectée et connue de tous mes collègues à St Denis,<u><span style="color: red;"> Bernadette</span></u> ;-)</i></b></div>
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<b><i>Cependant, je tiens à préciser que les quantités ne m'ont pas été données (comme beaucoup de recette faites par nos gangans) et que rien n'est figé car j'ai ajouté 1 ou 2 ingrédients.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO80-ZHA_pVgHBx35SAGwNMye4yUZt-TYRjxozuGNeiovyHfB5p9_c-fC_0a2QlUy8NCa7p_hyphenhyphenaxI6-KgG6pC-d3EuxGCZQAHsZ47TB_hdHcxmy6oy74b-cOccXWmunxO6PFH4dmbsh5A/s1600/Ingr%C3%A9dients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO80-ZHA_pVgHBx35SAGwNMye4yUZt-TYRjxozuGNeiovyHfB5p9_c-fC_0a2QlUy8NCa7p_hyphenhyphenaxI6-KgG6pC-d3EuxGCZQAHsZ47TB_hdHcxmy6oy74b-cOccXWmunxO6PFH4dmbsh5A/s640/Ingr%C3%A9dients.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><u><span style="background-color: orange; color: red;">Les ingrédients :</span></u></i></b><br />
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<ol>
<li><b><i>800 g de saucisses fumées</i></b></li>
<li><b><i>6 tomates</i></b></li>
<li><b><i>1 gros oignons</i></b></li>
<li><b><i>2 gousses d'ail (selon vos goûts en mettre plus ou moins)</i></b></li>
<li><b><i>1 morceau de gingembre (tout le monde n'en met pas et n'en mange pas)</i></b></li>
<li><b><i>Du thym</i></b></li>
<li><b><i>Du laurier</i></b></li>
<li><b><i>Du safran en poudre</i></b></li>
<li><b><i>Du curcuma en poudre</i></b></li>
<li><b><i>1 Càc de graines de coriandre </i></b></li>
<li><b><i>Du poivre en grain</i></b></li>
<li><b><i>Sel</i></b></li>
<li><b><i>Sel chinois (Ve-Tsin)</i></b></li>
</ol>
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<b><i><span style="background-color: orange; color: red;"><u>La préparation :</u></span></i></b></div>
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<b><i style="background-color: white;">Dans un pilon, écrasez les épices (oignons, ail, gingembre, graines de coriandre, poivre). Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CVM5zsCbD3CU0GoJLCgFBs9-u3tB3PvleMTa3DdXU-wnovCNU4GyNGXfSEbd-IfImo9dx3NLT_goDW6TdmCYezqcq0OuJZ-EyBcxfna4ZMFFxGCOC0UHt7JnO3U9y95-IATg3a07o8Y/s1600/Piler+les+%25C3%25A9pices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CVM5zsCbD3CU0GoJLCgFBs9-u3tB3PvleMTa3DdXU-wnovCNU4GyNGXfSEbd-IfImo9dx3NLT_goDW6TdmCYezqcq0OuJZ-EyBcxfna4ZMFFxGCOC0UHt7JnO3U9y95-IATg3a07o8Y/s640/Piler+les+%25C3%25A9pices.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i style="background-color: white;">Mettre les saucisses à bouillir dans une marmite remplie d'eau, de thym et de lauriers, afin d'une part dégraisser un peu et d'autre part dessaler, tout en aromatisant avec les feuilles.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaz2F0_HwbGLyYctPDJ3qbEBRlXpv49BKxO0MMGHIW43Xa_jpGikb0VE7CLLEFlqWMWYFd6Qinq6oxv9yySZXLGAKW83JWOalan72h2bKdKqzjAUjrA3fIjGg-Xqe5MTLSfNXDoE9H7I/s1600/Bouillir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaz2F0_HwbGLyYctPDJ3qbEBRlXpv49BKxO0MMGHIW43Xa_jpGikb0VE7CLLEFlqWMWYFd6Qinq6oxv9yySZXLGAKW83JWOalan72h2bKdKqzjAUjrA3fIjGg-Xqe5MTLSfNXDoE9H7I/s640/Bouillir.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yfh-Qz8touLN_bd0wGbKDMHJB9Q21sfh_3xA0vRGj6voLhs2ZdCmHYl_BeyGFc3w8pFfAzWn6WKvv8TGrt50nwinDIZ96h0bXBvwpzmI-XDyPjvAVhwVhbgMToZIKOj4hUoexTHfFZo/s1600/Ebullition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yfh-Qz8touLN_bd0wGbKDMHJB9Q21sfh_3xA0vRGj6voLhs2ZdCmHYl_BeyGFc3w8pFfAzWn6WKvv8TGrt50nwinDIZ96h0bXBvwpzmI-XDyPjvAVhwVhbgMToZIKOj4hUoexTHfFZo/s640/Ebullition.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i style="background-color: white;">Pendant ce temps, détaillez les tomates grossièrement après les avoir rincées avec de l'eau vinaigrée. Réservez.</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsBSx1CXV2EjHLfSxLta21pRPCnKmd2CjvQkEwxnNu_F_LS9M3Aq5mJP2I4b3vAKvaSBXyWtdyLjtIPK7aMzreKjXF4MYpoulBGekDCLL4c9BKViKEjAt6vzA8QZvxGPKpa6eE2Bf_rc/s1600/Tomates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsBSx1CXV2EjHLfSxLta21pRPCnKmd2CjvQkEwxnNu_F_LS9M3Aq5mJP2I4b3vAKvaSBXyWtdyLjtIPK7aMzreKjXF4MYpoulBGekDCLL4c9BKViKEjAt6vzA8QZvxGPKpa6eE2Bf_rc/s640/Tomates.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i style="background-color: white;">Égouttez les saucisses, puis les couper en rondelles selon la taille désirée.</i></b><br />
<b><i style="background-color: white;">Elles peuvent-être également, juste coupées en deux. Au choix.</i></b><br />
<b><i style="background-color: white;">Réservez.</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5klRhITcwvSqrOeL2T_yhhAiB_j_bSj06XdMrE4YOO0eB2zR0yraO4L5VkzWhrrGLCq_UnfvsFb74wp1i7kyGM8TNfldPHVEtXueReJlxymB4fFzFp45xUkHRJ72VMdAX-vOsfupUo4/s1600/Egoutter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5klRhITcwvSqrOeL2T_yhhAiB_j_bSj06XdMrE4YOO0eB2zR0yraO4L5VkzWhrrGLCq_UnfvsFb74wp1i7kyGM8TNfldPHVEtXueReJlxymB4fFzFp45xUkHRJ72VMdAX-vOsfupUo4/s640/Egoutter.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4dq5VZpItaxAnQVtlbEHwfd9cJjj2l423jmcseUbuEFDONgcrijFknAYhFTZ-uWljVcS6g5PlcsqqW2GOPHapDzIY8osmY3ttnj72K15wiO_mizg3ZgV4uaXs48_4IqGBI_4UZasujI/s1600/D%25C3%25A9coupe+des+saucisses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL4dq5VZpItaxAnQVtlbEHwfd9cJjj2l423jmcseUbuEFDONgcrijFknAYhFTZ-uWljVcS6g5PlcsqqW2GOPHapDzIY8osmY3ttnj72K15wiO_mizg3ZgV4uaXs48_4IqGBI_4UZasujI/s640/D%25C3%25A9coupe+des+saucisses.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i style="background-color: white;">Dans votre marmite, faites revenir les épices avec une CàS d'huile d'olive chaude, puis ajoutez les tomates, que vous laissez cuire environ 10 à 15 min en remuant de temps en temps.</i></b></div>
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<b><i style="background-color: white;">Une fois ce temps écoulé, ajoutez l'équivalent d'une CàC de safran et de curcuma.</i></b></div>
<div style="text-align: justify;">
<b><i><span style="color: red;"><u>Ne pas rajouter d'eau car les tomates dégorgent et ainsi la sauce garde toute sa saveur!!!</u></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO_6VlSNA6Kd0h-1k5uSxQd-9qMOeoXRhlTIsaDZeIV02KX0roXrX5uE6yoh_7vjalDgbJpZKeKM9L4E1nYC5iYxavR5UZewmElrsZiXciGRZAyttScVssYeuIOPo6WHH8icZgndJgsg/s1600/Revenir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO_6VlSNA6Kd0h-1k5uSxQd-9qMOeoXRhlTIsaDZeIV02KX0roXrX5uE6yoh_7vjalDgbJpZKeKM9L4E1nYC5iYxavR5UZewmElrsZiXciGRZAyttScVssYeuIOPo6WHH8icZgndJgsg/s640/Revenir.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh893mYpWv7FD4GouhZdp_NyxudU17E2tCcz_xIsFIF9QMWJqRlIfubGq6r3PK4CnDEcT9-M80d5CO19kJMM110LLdajoGW-gCeUuSFbYigeL2Y1tVK2uxen1Dw_DYCrEFehJcSq-UbllA/s1600/Cuisson+des+tomates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh893mYpWv7FD4GouhZdp_NyxudU17E2tCcz_xIsFIF9QMWJqRlIfubGq6r3PK4CnDEcT9-M80d5CO19kJMM110LLdajoGW-gCeUuSFbYigeL2Y1tVK2uxen1Dw_DYCrEFehJcSq-UbllA/s640/Cuisson+des+tomates.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i style="background-color: white;">Ajoutez les saucisses, mélangez et laissez mijoter environ 10 min, en remuant de temps en temps.</i></b></div>
<div style="text-align: justify;">
<b><i style="background-color: white;">Rectifiez l'assaisonnement, sel, sel chinois, poivre et une pincée de sucre afin de casser l'acidité des tomates (pour ma part)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx-39AwuKBUSFtHHzj35EN9Do9zdeal30p67mDRxGgUkHGztE4zBs330h7Ufwbm1B7nJajOOdv1squeTVh0dGcogSsLx0OInJu1T3dbSdfG_MZMU5gV29fi-WUvUIhW-mUI_O38HPoak/s1600/Ajout+des+saucisses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx-39AwuKBUSFtHHzj35EN9Do9zdeal30p67mDRxGgUkHGztE4zBs330h7Ufwbm1B7nJajOOdv1squeTVh0dGcogSsLx0OInJu1T3dbSdfG_MZMU5gV29fi-WUvUIhW-mUI_O38HPoak/s640/Ajout+des+saucisses.jpg" height="422" title="La Cuisine de Léhann" width="640" /></a></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">C'est prêt!!!!</span></i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Vous accompagnerez votre rougail de riz blanc.</i></b></div>
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<b><i>Vous remarquerez que je n'ai pas mis de piment car d'une je n'en mange pas ou peu mais aussi parce que le gingembre donne ce petit côté piquant. Ceci dit vous pouvez toujours en rajouter bien entendu.</i></b></div>
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<b><i>Il faut savoir qu'à la Réunion, le rougail saucisses est accompagné de divers condiments au choix, tel que le rougail mangue, le rougail oignon, le rougail tomate etc... qui sont pimentés voire très, ou très très pimentés!!!</i></b></div>
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<b><i><span style="background-color: orange; color: red; font-size: x-large;">Bon appétit a zot!!!</span></i></b></div>
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<b><i>Vous trouverez ma page facebook <a href="https://www.facebook.com/pages/La-Cuisine-de-L%C3%A9hann/382349921868784" target="_blank">ici</a></i></b></div>
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<b><span style="color: red; font-size: x-large;"><i><u style="background-color: #666666;">Cuisinement vôtre!!!</u></i></span></b></div>
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