tag:blogger.com,1999:blog-52606512904649784322024-03-19T05:15:05.546+01:00Le potager d'Andrée Mon potager et ses recettes de saison, conserves et stérilisation, jardin d'agrément,Biodynamie,lombricompost,four solaire,CBE cuiseur a bois bricolages et astucesUnknownnoreply@blogger.comBlogger289125tag:blogger.com,1999:blog-5260651290464978432.post-9765986255430820102017-12-22T14:55:00.003+01:002017-12-22T14:55:49.812+01:002017 déc outil de recherche dans ce blogpas très douée en informatique je n'ai pas encore réussi à créer des sous rubriques et menus déroulants qui seraient bien utile compte tenu du nombre d'articles publiés. Je ne désespère pas !<br />
dans l'immédiat j'ai enfin réussi à mettre une rubrique de recherche sur le blog, au moins ce sera plus facile de retrouver une recette<br />
je vous souhaite autant de plaisir à refaire mes recettes que j'ai eu à les réaliser et à vous les faire partager. j'adore manger, que ce soit végétarien, sans lait ni gluten ce doit être bon.<br />
bien du plaisir à tousUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-45364208605231853662017-12-22T14:12:00.002+01:002017-12-22T14:12:10.326+01:002017 nov 26 - Florentins sans lait ni glutenUne merveille, le biscuit rend moins écœurant le chocolat, difficile de résister<br />
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<a href="https://2.bp.blogspot.com/-FJeJ3TTCT7Q/Wjz9Haqa0sI/AAAAAAAAxxQ/22cN3daqVe8BOAcK-m4T6cUuUdNUzxStgCEwYBhgL/s1600/2017%2Bnov%2B25%2Bflorentins%2B%252813%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-FJeJ3TTCT7Q/Wjz9Haqa0sI/AAAAAAAAxxQ/22cN3daqVe8BOAcK-m4T6cUuUdNUzxStgCEwYBhgL/s200/2017%2Bnov%2B25%2Bflorentins%2B%252813%2529.jpg" width="200" /></a><a href="https://4.bp.blogspot.com/-wrkT5j97O0o/Wjz9HcAqaLI/AAAAAAAAxxA/mjzglfGjxDYN_t3AzMS1LYbxfKRlQka6wCLcBGAs/s1600/2017%2Bnov%2B25%2Bflorentins%2B%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-wrkT5j97O0o/Wjz9HcAqaLI/AAAAAAAAxxA/mjzglfGjxDYN_t3AzMS1LYbxfKRlQka6wCLcBGAs/s200/2017%2Bnov%2B25%2Bflorentins%2B%25284%2529.jpg" width="200" /></a></div>
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<b>Florentins</b><br />
<u>ingrédients :</u><br />
100 g fruits confits orange citron cerises hachés recette originale,<br />
moi j'ai préféré le mélange suivant :<br />
50g fruits confits, 10 g raisins secs, 20g noisettes, 20 g pistaches<br />
1.5 dl crème de soja<br />
50 g margarine<br />
100g amendes en bâtonnets<br />
120 g de sucre<br />
1 sachet sucre vanillé<br />
1 pincée de sel<br />
70 g farine schaer sans gluten<br />
50 g amendes en lamelles<br />
<u>glaçage :</u><br />
100g de chocolat amer<br />
1 cs margarine<br />
2 cs crème de soja ou 2cs eau<br />
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Tiédir la crème dans une casserole, y faire fondre la margarine, éloigner la casserole du feu.<br />
mélanger les amandes grossièrement hachées, les fruits confits, le sucre et le sucre vanillé, le sel et la farine<br />
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Rajouter cette masse à la crème chaude<br />
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laisser cuire un petit peu en remuant,<br />
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verser cette préparation en petits tas très espacés, sur des tôles recouvertes de papier sulfurisé ou<br />
sur des tapis anti adhérant en silicone posés sur la grille. Les aplatir avec le dos d'une cuillère.<br />
<br />
saupoudrer de lamelles d'amandes en appuyant un peu<br />
cuisson chaleur traditionnelle 20 minutes à 180 degrés <br />
<u>ou</u> chaleur tournante 180 degré 10 minutes puis 170 degrés 10 minutes<br />
quand les biscuits sont fermes et jaune clair un peu dorés sur les bords, <br />
les décoller immédiatement avec une spatule et les retourner. <br />
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<a href="https://4.bp.blogspot.com/-Q9kamZE4iAk/Wjz8_TaHZVI/AAAAAAAAxxQ/xkVlZ3LKn7UDLX0RvCVR6q31nYIrg9j5wCEwYBhgL/s1600/2017%2Bnov%2B25%2Bflorentins%2B%252811%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-Q9kamZE4iAk/Wjz8_TaHZVI/AAAAAAAAxxQ/xkVlZ3LKn7UDLX0RvCVR6q31nYIrg9j5wCEwYBhgL/s200/2017%2Bnov%2B25%2Bflorentins%2B%252811%2529.jpg" width="200" /></a><a href="https://3.bp.blogspot.com/-PQSWUgFXAKk/Wjz9BDmm2NI/AAAAAAAAxxQ/tybLOZqYWjsR6BGVFqQyF6zVU5WWWZ61gCEwYBhgL/s1600/2017%2Bnov%2B25%2Bflorentins%2B%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-PQSWUgFXAKk/Wjz9BDmm2NI/AAAAAAAAxxQ/tybLOZqYWjsR6BGVFqQyF6zVU5WWWZ61gCEwYBhgL/s200/2017%2Bnov%2B25%2Bflorentins%2B%252810%2529.jpg" width="200" /></a></div>
pendant ce temps préparez le glaçage au bain marie c'est à dire en posant une petite casserole sur une plus grande remplie d'eau qui ne doit pas bouillir.<br />
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y mettre le chocolat cassé en morceaux avec la margarine et les 2 cuillères de liquide eau ou crème de soja. ajouter le sucre glace. si nécessaire rajouter de l'eau chaude, cala doit former une masse lisse et consistante<br />
-tartiner les biscuits de glaçage avec silicone anti adhésif, plus efficace qu'en soies de porc, j'ai pu mettre 2 couches <br />
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pour y parvenir le glaçage doit rester tiède. Attention cela ne doit pas être trop chaud, je laisse le mélange dans le bain marie qui est indispensable.<br />
Laisser refroidir et durcir. Patience ! il faut du temps.<br />
adaptation d'une vieille recette de Marianne Kaltenbach,<br />ce petit fond de biscuit est un plus, il rend moins écoeurant la confiserie "florentin" qui n'a que du chocolat comme support. Inconvénient on en mange beaucoup trop !Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-57304743149282595862017-11-22T16:58:00.001+01:002017-11-22T16:59:25.972+01:002017 nov 22 bouillon de légume maisonavec du retard et pour ceux qui n'étaient pas présents au jardin, voici mon<br />
<u>bouillon de légume, </u>3 recettes, 1 base<u><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://3.bp.blogspot.com/-X0WcCeh_2bQ/WhWPdo4aZpI/AAAAAAAAxQQ/nyu1HlPFFgINs1kcEuj1BnYnKav-TGqxACKgBGAs/s1600/20170928_084015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-X0WcCeh_2bQ/WhWPdo4aZpI/AAAAAAAAxQQ/nyu1HlPFFgINs1kcEuj1BnYnKav-TGqxACKgBGAs/s320/20170928_084015.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">après séchage et avant mouture</td></tr>
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</u>le principe est simple, des légumes du jardins disponibles en principe en automne du sel des herbes et une note personnelle.<br />
<u>recette 2017</u><br />
-1 poireau, 1 cèleri pomme moyen, 3 grosses carottes<br />
-sel 1/4 du poids des légumes secs, poivre, herbes : romarin 1 petite branche, thym, 5 brins,<br />
-vitamine E:10gouttes (droguerie ou vendeur huile essentielles)<br />
-levure maltée en flocons (magasin bio)1/4 à 1/3 de la masse mixée <span style="color: red;">attention gluten</span><br />
-persil 1 botte, 2 gros oignons, muscade, <br />
-de la ache de montagne/livèche (herbe à maggi) indispensable<br />
-<b>bolets séchés</b> si le bouillon est destiné au risotto une grosse poignée<br />
<u>préparation, </u>parer, laver et sécher les légumes dans un linge, les émincer, à la min pour le poireau, <br />
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les légumes racines je les coupe à la mandoline ou à l'aide d'un robot, ensuite avec un couteau je les émince<br />
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<a href="https://2.bp.blogspot.com/-nXS_KQfRZuo/WhWTLB8y4cI/AAAAAAAAxQs/YGFLdP_CS5o-SuHszschvrXBY4RUZJF7gCKgBGAs/s1600/20170927_191645.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-nXS_KQfRZuo/WhWTLB8y4cI/AAAAAAAAxQs/YGFLdP_CS5o-SuHszschvrXBY4RUZJF7gCKgBGAs/s200/20170927_191645.jpg" width="150" /></a><a href="https://4.bp.blogspot.com/-bs3VNx2lct8/WhWTLBxrOuI/AAAAAAAAxQs/-MO7l6iw64wVuoo-Ai8nmm7X0xJETshGQCKgBGAs/s1600/20170927_193010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-bs3VNx2lct8/WhWTLBxrOuI/AAAAAAAAxQs/-MO7l6iw64wVuoo-Ai8nmm7X0xJETshGQCKgBGAs/s200/20170927_193010.jpg" width="200" /></a></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-ZLriuAfY-70/WhWUU5gr_CI/AAAAAAAAxQ4/AsNwczCoNQQXzDo8TBiAae-kQi52IZz9QCKgBGAs/s1600/20170927_194039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-ZLriuAfY-70/WhWUU5gr_CI/AAAAAAAAxQ4/AsNwczCoNQQXzDo8TBiAae-kQi52IZz9QCKgBGAs/s320/20170927_194039.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dans une grande poele mettre tous les légumes crus sans eau, à feu moyen 20 minutes</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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k<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://3.bp.blogspot.com/-ljnBQNHI7Yo/WhWU2-WAEkI/AAAAAAAAxRE/aC5IsTOh5hoj9aLONvlKUfOrrqToZiiIACKgBGAs/s1600/20170927_200505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-ljnBQNHI7Yo/WhWU2-WAEkI/AAAAAAAAxRE/aC5IsTOh5hoj9aLONvlKUfOrrqToZiiIACKgBGAs/s320/20170927_200505.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brasser sans arrêt pour chasser l'humidité, baisser le feu, les légumes retombent et diminuent de volume</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-prfRDnVWiU8/WhWVP8Xl8eI/AAAAAAAAxRI/LruWCxdHnzIKbHsSq87cqa1KfvXO5WCwgCKgBGAs/s1600/20170927_201506.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-prfRDnVWiU8/WhWVP8Xl8eI/AAAAAAAAxRI/LruWCxdHnzIKbHsSq87cqa1KfvXO5WCwgCKgBGAs/s320/20170927_201506.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">répartir sur une plaque garnie de papier sulfurisé</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://4.bp.blogspot.com/-MOWXE2RuEI0/WhWVZNBJm9I/AAAAAAAAxRQ/34wt8wS1fTc6hTc4caKcF-lfXStWf1eGQCKgBGAs/s1600/20170927_201958.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-MOWXE2RuEI0/WhWVZNBJm9I/AAAAAAAAxRQ/34wt8wS1fTc6hTc4caKcF-lfXStWf1eGQCKgBGAs/s320/20170927_201958.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">il y en a beaucoup, 3 niveaux sur chaleur tournante porte entre ouverte à l'aide d'une spatule de bois 70 degrés entre 4 et 6h</td></tr>
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Après 1h intervertir les plateaux et brasser avec une fourchette, idem chaque heure suivante.<br />
Le haut du four sèche plus vite. Contrôlez le séchage. si le légume se casse entre 2 doigts c'est sec si non prolongez le temps de séchage.<br />
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<a href="https://1.bp.blogspot.com/-IgvK_q_-wvY/WhWWrYauTFI/AAAAAAAAxRc/KNjOazjVpD4cJ_DmVgUzlvmL0Zv7VEi4wCKgBGAs/s1600/20170928_083740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-IgvK_q_-wvY/WhWWrYauTFI/AAAAAAAAxRc/KNjOazjVpD4cJ_DmVgUzlvmL0Zv7VEi4wCKgBGAs/s320/20170928_083740.jpg" width="320" /></a></div>
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laisser refroidir hors du four pour éviter la condensation</div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--dxj42hrM48/WhWXVcztV0I/AAAAAAAAxRw/Fs-SxNL0RgkL8BQrB9RksdMP9PXByG9ZQCKgBGAs/s1600/20170928_094107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/--dxj42hrM48/WhWXVcztV0I/AAAAAAAAxRw/Fs-SxNL0RgkL8BQrB9RksdMP9PXByG9ZQCKgBGAs/s320/20170928_094107.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hachez une 1ère fois au mixer, ce sera grossier</td></tr>
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pesez les légumes hachés et <u>ajoutez 1/4 du poids en sel. </u><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-9YjaXy4uusk/WhWXVWSVETI/AAAAAAAAxRw/AFM1SNe-Nd8b2x0-Vq5TIbESfF9n2VldwCKgBGAs/s1600/20170928_093622.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-9YjaXy4uusk/WhWXVWSVETI/AAAAAAAAxRw/AFM1SNe-Nd8b2x0-Vq5TIbESfF9n2VldwCKgBGAs/s320/20170928_093622.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mixez au blender si vous avez une grande quantité ou</td></tr>
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mesurez le volume et ajoutez la levure maltée entre 1/4 ou 1/3 de la masse,<br />
frottez entre les mains le thym dégagez les épines de la branchette de romarin <br />
les feuilles de livèche sont séchés à part puis froissés entre les mains, environ une tasse à café<br />
pour le persil, les grosses tiges sont retirées elles seront congelées pour un autre usage.<br />
avant de mettre le persil dans le blender le couper préalablement aux ciseaux ou au couteau, si non il s'enroulera autour de la lame.<br />
Remettre dans le blender les légumes, le poivre une noix de muscade râpée, les herbes, la levure et mixez une 2ème fois, ce sera plus facile que la 1ère fois et plus fin.<br />
Divisez en 3 pots de verre à couvercle,<br />
1) la préparation telle que décrite<br /><br />
2) la préparation de légume avec moins de sel et du soja liquide plus un verre d'huile d'olive<br />
cette préparation plus savoureuse doit être conservée au frigos, c'est l'équivalent du bouillon gras.<br />
<b>si vous êtes allergique au gluten supprimez la levure maltée et remplacez le soja par du tamaris</b><br />
<br />3) pour le risotto vous ajouterez une bonne poignée de bolets séchés et mixés séparément. <br />
<br />
ce bouillon remplace avantageusement celui du commerce, il se garde très longtemps au sec.<br />
vous pouvez varier son contenu en ajoutant d'autres légumes à ceux mentionnés de base<br />
mais <u>pas</u> de pommes de terre.<br />
<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-42668273282751712602017-07-02T10:44:00.002+02:002017-07-02T10:46:34.290+02:002017 juil 2 - purée de rutabaga au gingembre<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: blue; font-family: "times new roman" , "serif"; font-size: 12.0pt; text-decoration: none;"><span style="mso-ignore: vglayout;"></span></span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i> Purée de rutabaga au gingembre</i></span><br />
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<a href="https://1.bp.blogspot.com/-jUlNWjM1UZw/WViu9dgLaJI/AAAAAAAAu_s/PSEx6RSpzRszv8D_tpZn3r-sIhdv7rNIgCEwYBhgL/s1600/pur%25C3%25A9e%2Brut%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="184" src="https://1.bp.blogspot.com/-jUlNWjM1UZw/WViu9dgLaJI/AAAAAAAAu_s/PSEx6RSpzRszv8D_tpZn3r-sIhdv7rNIgCEwYBhgL/s1600/pur%25C3%25A9e%2Brut%2B2.jpg" /></a></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i> </i><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Pour 2
personnes Préparation: 10 min Cuisson: 25 min</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">– 1 gros
rutabaga ou 1 moyen + 1 petit<br />
– 1 cm de gingembre frais<br />
– 200 ml de crème fraîche liquide<br />
– Sel, poivre</span></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Epluchez à l’aide d’un économe
le rutabaga. Lavez-le et détaillez-le en gros cubes.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Remplissez une casserole d’eau
et portez à ébullition.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Plongez les cubes de rutabaga
et laissez cuire pendant 25 minutes.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Egouttez et placez les cubes
dans un mixeur.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Epluchez 1 cm de de gingembre
frais et râpez-le. Placez-le dans le mixeur avec les cubes de rutabaga et
la crème.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Mixez jusqu’à l’obtention d’un
purée lisse. Salez, poivrez et servez immédiatement.</span></li>
</ol>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">J’aime
servir cette petite purée originale à l’apéritif, en verrine ou pour
accompagner des légumes croquants revenus au wok.<br />
Soyez curieux, testez!</span></div>
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<br /></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><i>c'est une recette de cocotte et biscotte </i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-88569188481193969332017-07-02T10:00:00.001+02:002017-07-02T10:00:27.276+02:002017 juil 2 - Rutabagas au lard et pommes de terre<img class="af_diapo_zoom" height="233" id="af-diapo-desktop-0_zoom" src="https://image.afcdn.com/recipe/20170519/48765_w404.jpg" style="max-height: 410px;" width="320" /> préparation 30 min. cuisson 1h15<br />
<u>Ingrédients</u><br />1 kg de rutabaga<br />30 g de margarine<br />2 oignons<br />1 cuillère à soupe de farine<br />75 cl de bouillon (eau + tablette)<br />400 g de lard de poitrine frais ou fumé<br />1 feuille de laurier<br />1 sel<br />1 poivre<br />1 muscade râpée<br />500 g de pomme de terre<br />1 persil haché<br /><br />
<u>PREPARATION</u><br />
1 Épluchez les rutabagas et coupez-les en bâtonnets. <br />Faites chau0er le corps gras choisi dans une cocotte et mettez-y<br />à dorer les oignons grossièrement hachés.<br />2 Coupez le lard en petites lanières et faites-le fondre avec<br />l'oignon. Saupoudrez de farine. Laissez la farine dorer<br />légèrement, puis mouillez avec le bouillon. Tournez bien et<br />amenez à ébullition.<br />3 Ajoutez les bâtonnets de rutabagas, la feuille de laurier, le sel, le<br />poivre et deux pincées de muscade râpée. Couvrez la cocotte et<br />laissez cuire doucement 20 min.<br />4 Pendant ce temps, épluchez les pommes de terre et coupez-les<br />en bâtonnets. Ajoutez-les dans la cocotte et laissez cuire encore<br />25 min soit 45 min en tout.<br />5 Disposez les légumes dans un plat creux, Parsemez de persil<br />haché.<br />
c'est une recette reprise de lianouchka<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-49744939047783833052017-07-02T09:27:00.002+02:002017-07-02T10:15:02.645+02:002017 juil 2 . Rutabaga<ul>
<li><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Le Rutabaga est prêt à cueillir au jardin</span></u></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">c'est un légume qui peut se consommer cru ; on le cuit le plus souvent.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-size: 16px;">Ne conservez pas le rutabaga trop longtemps, le cœur a tendance à devenir filandreux</span></span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Préparation : gratter et éplucher les rutabagas, enlever le cœur
s'il est brun. Ce légume s'emploie comme le navet, cependant il doit
cuire deux fois plus longtemps. </span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 16px;"><b>Cuisson à la vapeur</b>…
Le temps de cuisson à la vapeur varie entre 30 et 45 minutes pour les
plus gros et vieux. Si vous avez plusieurs légumes à cuire en même
temps, faites cuire les rutabagas en premier et ajoutez les autres au
fur et à mesure en fonction de leur temps de cuisson.<br />
</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<ul>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 16px;"><b>Cuisson à l’eau</b>… Le temps de cuisson varie entre 20 et 30 minutes. Cuits de cette façon, pensez aux purées, aux soupes…<br />
</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<ul>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 16px;"><b>Cuisson à la cocotte-minute</b>… Le temps de cuisson varie entre 10 et 20 minutes!</span></span></li>
</ul>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Il ne vous reste plus qu'à l'apprêter selon recette, par exemple en sauce blanche.</span></li>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span>
<li><br /></li>
<li><u>Il y a 2 recettes sous rutabagas </u></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-1388525428567193132017-06-05T22:57:00.002+02:002017-06-05T22:57:32.373+02:002016 Janv 26, cuisses de canard à la mijoteuseDepuis que j'ai cette mijoteuse je n'hésite pas, c'est tellement pratique la minuterie s'arrêtera et le plat reste au chaud. En route le matin quand on rentre c'est près.<br />
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<a href="https://4.bp.blogspot.com/-zLn4JURVEGg/WTWj9AZhG9I/AAAAAAAAuoQ/f2E9DRXSskc5aQpZ05iZaA8i-CCr4aINQCLcB/s1600/2015%2Bjanv%2B26%2Bcuisse%2Bde%2Bcanard%2B%25C3%25A0%2Bla%2Bmijotteuse%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-zLn4JURVEGg/WTWj9AZhG9I/AAAAAAAAuoQ/f2E9DRXSskc5aQpZ05iZaA8i-CCr4aINQCLcB/s320/2015%2Bjanv%2B26%2Bcuisse%2Bde%2Bcanard%2B%25C3%25A0%2Bla%2Bmijotteuse%2B%25283%2529.jpg" width="320" /></a></div>
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pendant que je dore les pilons de canard à la poêle je prépare mes légumes racines, oignon carotte un petit bout de cèleri rave<br />
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après avoir déposé les pilons dans la mijoteuse je fait revenir les
légumes, je déglace avec un dl de vin blanc, j'allonge avec du bouillon
et 3 traits de concentré de tomate. quelques herbes selon l'envie.<br />
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c'est prêt une purée de pommes de terre ou une polainte compléteront cette potée Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-23440004969618606842017-06-05T22:43:00.003+02:002017-06-05T22:45:08.759+02:002016 juil 31 - tarte aux légumes végéAu jardin on a pas encore les tomates mais on utilisera les feuilles de bettes et nos petits pois.<br />
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<a href="https://4.bp.blogspot.com/-kOew0veWxm4/WTWtXHRHVnI/AAAAAAAAutY/2yd_uxfSPik01U3LSsfp8GaODXsv_rwGwCKgB/s1600/20150731_133242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-kOew0veWxm4/WTWtXHRHVnI/AAAAAAAAutY/2yd_uxfSPik01U3LSsfp8GaODXsv_rwGwCKgB/s320/20150731_133242.jpg" width="320" /></a></div>
Tarte nourrissante grâce aux pommes de terres. Commencez par couper en
grosses rondelles des pommes de terres en robes des champs de
préférences cuites la veille, idéal pour finir les restes<br />
.<br />
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<a href="https://4.bp.blogspot.com/-EBiTnJ5OGE4/WTWtXLoHLkI/AAAAAAAAutY/W7PqajzQUbMYjDJXmQwoA9U0SWRcwaOTgCKgB/s1600/20150731_120554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-EBiTnJ5OGE4/WTWtXLoHLkI/AAAAAAAAutY/W7PqajzQUbMYjDJXmQwoA9U0SWRcwaOTgCKgB/s320/20150731_120554.jpg" width="320" /></a></div>
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<br />
<u>préparez
la liaison</u> : dans une mesure battre 3 oeufs avec du lait d'amande
nature totalisant environ 3 dl y compris les oeufs, ajouter sel poivre
herbes disponibles, ici ache de montagne et ciboulettesur une pâte à tarte maison ou du commerce déposer sur le fond les pommes de terres puis une poignée de petit pois blanchis à la vapeur ou à l'eau, 2 poignées de feuilles de bettes à tondre blanchies également et des rondelles de tomate. verser la liaison <br />
glisser dans le four préchauffé à 200 degrés pour 30 à 35 minutes, si cela dore trop vite au bout de 20 minutes contrôlez et si nécessaire baisser à 180 degrés.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-41011704651874458592017-06-05T22:26:00.002+02:002017-06-05T22:26:10.509+02:002016 fev 15 - soupe à la farine rôtie<div class="separator" style="clear: both; text-align: left;">
<a href="https://3.bp.blogspot.com/-LJ0ciglh1d8/WTW6vHryQGI/AAAAAAAAuwk/5ujrjIunybMl-dHLEwAOZ1hcVYIChtRsACKgB/s1600/2016%2Bfev%2B15%2Bsoupe%2Bfarine%2Br%25C3%25B4tie%2BSG%2B%25283%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Recette bâloise que m'a transmise tante Betty</div>
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<br /></div>
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Tout est simple et merveilleusement aproximatif</div>
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1 verre/tasse de farine (pas trop) et du bouillon environ 1 litre plus si c'est trop épais à vous de voir </div>
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<a href="https://2.bp.blogspot.com/-vDjQzwe32zk/WTW7Xj5YrxI/AAAAAAAAuws/hPJRMg74PksOlTYCna5F5jokeeevnievACKgB/s1600/20160215_204924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-vDjQzwe32zk/WTW7Xj5YrxI/AAAAAAAAuws/hPJRMg74PksOlTYCna5F5jokeeevnievACKgB/s320/20160215_204924.jpg" width="320" /></a></div>
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mettre 1 litre d'eau dans un pichet à disposition </div>
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Dans une casserole inox à fond épais chauffer à fond, test de la goutte d'eau qui roule sur le fond au lieu de s'évaporer. verser d'un coup la farine et brasser continuellement avec une spatule à fond plat, en baissant le feu sur moyen. la farine doit se colorer, brunir pour obtenir un goût torréfié de noisette mais pas noircir elle passe de blanc à la couleur de la farine de seigle/ocre</div>
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<a href="https://1.bp.blogspot.com/-hTwzvQODbOg/WTW7cFyoORI/AAAAAAAAuww/PKPOQyvSGDUy5Ubu-UboeugxNA-ENib6ACKgB/s1600/2016%2Bfev%2B15%2Bsoupe%2Bfarine%2Br%25C3%25B4tie%2BSG%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-hTwzvQODbOg/WTW7cFyoORI/AAAAAAAAuww/PKPOQyvSGDUy5Ubu-UboeugxNA-ENib6ACKgB/s320/2016%2Bfev%2B15%2Bsoupe%2Bfarine%2Br%25C3%25B4tie%2BSG%2B%25282%2529.jpg" width="320" /></a></div>
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verser un peu d'eau en fouettant comme pour une béchamele à fin d'éviter les grumeaux, une fois bien dilué, allonger avec le reste de l'eau mettre un cube du bouillon du commerce, dès la reprise de l'ébullition cuire à petit feu 5-10 minutes si trop épais compléter avec du bouillon</div>
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Surveillez, la soupe déborde comme du lait.</div>
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<a href="https://1.bp.blogspot.com/-ryidLkJ-iP0/WTW7e8OrQWI/AAAAAAAAuw0/auMgU_g144YPRwW-pAdXoQ2B1NiKDiwIwCKgB/s1600/2016%2Bfev%2B15%2Bsoupe%2Bfarine%2Br%25C3%25B4tie%2BSG%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-ryidLkJ-iP0/WTW7e8OrQWI/AAAAAAAAuw0/auMgU_g144YPRwW-pAdXoQ2B1NiKDiwIwCKgB/s320/2016%2Bfev%2B15%2Bsoupe%2Bfarine%2Br%25C3%25B4tie%2BSG%2B%25283%2529.jpg" width="320" /></a></div>
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traditionnellement se sert avec des croûtons de pain et si vous le souhaitez du fromage râpé.</div>
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j'aime sa rusticité. Vous n'avez rien dans le frigos et vous pouvez la manger même avec du pain sec.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-59868784480628243172017-06-05T18:59:00.000+02:002017-06-05T22:03:22.938+02:002016 janv 20, coconing tisane maison bien au chaud <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-guoaUuX0Q3g/WTW48JIfEEI/AAAAAAAAuwY/2l8Na511cRs2sA9TcAIHPjZOZWOYmMHagCKgB/s1600/2015%2Bfev%2B21%2Btisanne%2B%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-guoaUuX0Q3g/WTW48JIfEEI/AAAAAAAAuwY/2l8Na511cRs2sA9TcAIHPjZOZWOYmMHagCKgB/s400/2015%2Bfev%2B21%2Btisanne%2B%2B%25281%2529.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-1tZ9ImoNH1o/WTWMbipXehI/AAAAAAAAuoA/E1YOEMwE1m05RcZERpvCqpREyYd1Tk7cQCLcB/s1600/2015%2Banv%2B15%2Btisane%2Bcrettaz%2B%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-1tZ9ImoNH1o/WTWMbipXehI/AAAAAAAAuoA/E1YOEMwE1m05RcZERpvCqpREyYd1Tk7cQCLcB/s320/2015%2Banv%2B15%2Btisane%2Bcrettaz%2B%25282%2529.jpg" width="320" /></a></div>
quel plaisir de ressortir en hiver les herbes mises à sécher pour de bonnes tisanes, plaisir du goût et soins, ici bourgeons de sapin verveine et romarin.<br />
Si j'ai mal à la gorge je sucre au sirop, mais pas n'importe lequel :<br />
voir ma recette de sirop de bourgeons de sapin.<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://4.bp.blogspot.com/-VKrNem-M9Mg/WTWMWhMpxrI/AAAAAAAAun8/ZimVv_5F_0cadUvBY3rUYSnINnqBHHnWwCLcB/s1600/2015%2Banv%2B15%2Btisane%2Bcrettaz%2B%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-VKrNem-M9Mg/WTWMWhMpxrI/AAAAAAAAun8/ZimVv_5F_0cadUvBY3rUYSnINnqBHHnWwCLcB/s320/2015%2Banv%2B15%2Btisane%2Bcrettaz%2B%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">on trouve de très belles tisanières, je les ai chinées en 2ème main</td></tr>
</tbody></table>
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<a name='more'></a><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-88095104887642694152017-06-05T18:30:00.003+02:002017-06-05T18:32:37.051+02:00Des gaufres légères pour Lauréline<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-IBTTnqh1KZM/WTWCPUbT31I/AAAAAAAAunU/eKylyd64yjEqQhYimThhuAPQzjZXBUqlwCLcB/s1600/20170604_104556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-IBTTnqh1KZM/WTWCPUbT31I/AAAAAAAAunU/eKylyd64yjEqQhYimThhuAPQzjZXBUqlwCLcB/s320/20170604_104556.jpg" width="320" /></a></div>
<div class="MsoNormal">
<u><b><span lang="FR-CH" style="mso-ansi-language: FR-CH;">Gaufres
recette </span></b></u></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">3 œufs et 1 pointe de sel<span style="mso-tab-count: 1;"> </span>battre
au fouet dans un bol robot ménager</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">125 gr sucre<span style="mso-tab-count: 1;"> </span>ajouter
et battre</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.4pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.4pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;"> </span><a href="https://1.bp.blogspot.com/-QFBR4bRHWVk/WTWCschJfpI/AAAAAAAAunY/SvnbmBEtZcwBm3KDhYtnG9B0cpyr3EQWwCLcB/s1600/20170604_092746.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://4.bp.blogspot.com/-cIiuKkxPtX0/WTWDzlFC8jI/AAAAAAAAunc/I6UATAHFOa04uyuyhXpY-U8HjZoyeUATwCLcB/s1600/20170604_094426.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span lang="FR-CH" style="mso-ansi-language: FR-CH;"> </span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.4pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.4pt;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-QFBR4bRHWVk/WTWCschJfpI/AAAAAAAAunY/SvnbmBEtZcwBm3KDhYtnG9B0cpyr3EQWwCLcB/s1600/20170604_092746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-QFBR4bRHWVk/WTWCschJfpI/AAAAAAAAunY/SvnbmBEtZcwBm3KDhYtnG9B0cpyr3EQWwCLcB/s200/20170604_092746.jpg" width="200" /></a><a href="https://4.bp.blogspot.com/-cIiuKkxPtX0/WTWDzlFC8jI/AAAAAAAAunc/I6UATAHFOa04uyuyhXpY-U8HjZoyeUATwCLcB/s1600/20170604_094426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-cIiuKkxPtX0/WTWDzlFC8jI/AAAAAAAAunc/I6UATAHFOa04uyuyhXpY-U8HjZoyeUATwCLcB/s200/20170604_094426.jpg" width="200" /></a></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.4pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.4pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">125 gr de margarine<span style="mso-tab-count: 1;"> </span>mettre
dans un bol 1 minute sur décongélation au micro onde </span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.4pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.4pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">ou sortir du frigos 1 h avant à température ambiante, <span style="mso-tab-count: 1;"> </span></span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.4pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.4pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;"><span style="mso-tab-count: 1;"> </span>Ajouter
au mélange et battre, jusqu’à homogénéité</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">300 gr de farine<span style="mso-tab-count: 1;"> </span>à
part, passer au tamis pour qu’elle soit légère et sans grumeaux</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">1 c à s <span style="mso-spacerun: yes;"> </span>de maïzena<span style="mso-tab-count: 1;"> </span>ajouter</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">1 c à café de levure bombée<span style="mso-tab-count: 1;"> </span>ajouter,
mélanger, <span style="mso-spacerun: yes;"> </span>puis verser le mélange farine
levure en plusieurs fois </span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">tout battant. On obtient un mélange lisse sans
grumeaux</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">2,5 dl de lait de soja<span style="mso-tab-count: 1;"> </span>brasser
en ajoutant tranquillement, le liquide vous n’aurez aucun grumeaux.</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">LAISSER REPOSER 30 minute avec un
linge ou un film plastique</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">Pendant ce temps dressez la table
les accompagnements : sirop d’érable, crème de marron d’Ardêche, </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">crème fouettée, coulis de fruits et sucre glace. Pour
un goûter soupé c’est parfait.</span><a href="https://1.bp.blogspot.com/-c7QCnO04Lp8/WTWE9mvz2zI/AAAAAAAAung/e_Jqdt2DDVMpLRI7ECzyWJNr3fWZ0NK4wCEw/s1600/20170604_104356.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://3.bp.blogspot.com/-gNOm0D9VfyQ/WTWFCvWjRjI/AAAAAAAAunk/Zi7X6bKrvEoO9EJTxTur2-1kvkRNTT75gCEw/s1600/20170604_104420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://3.bp.blogspot.com/-gNOm0D9VfyQ/WTWFCvWjRjI/AAAAAAAAunk/Zi7X6bKrvEoO9EJTxTur2-1kvkRNTT75gCEw/s1600/20170604_104420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div>
<br />
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">Préparation : verser une petite
louche sans chercher à recouvrir toute la plaque, on forme un tas, c’est en </span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">refermant le couvercle qu’elle s’étalera</span></div>
<div class="MsoNormal" style="margin-bottom: 10.0pt; margin-left: 212.65pt; margin-right: -35.45pt; margin-top: 0cm; tab-stops: 212.65pt; text-indent: -212.65pt;">
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">Cuisson selon l’appareil de 1m30 ,à
2 minutes par gaufre, </span></div>
<span lang="FR-CH" style="mso-ansi-language: FR-CH;">Si on ne termine pas et que le
mélange repose au frigos il va devenir compact, il faudra le remettre tempérer
ajouter du lait de soja et reposer 15 min. Mais les gaufre ne gonfleront plus
de la même façon. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-c7QCnO04Lp8/WTWE9mvz2zI/AAAAAAAAung/e_Jqdt2DDVMpLRI7ECzyWJNr3fWZ0NK4wCEw/s1600/20170604_104356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-c7QCnO04Lp8/WTWE9mvz2zI/AAAAAAAAung/e_Jqdt2DDVMpLRI7ECzyWJNr3fWZ0NK4wCEw/s320/20170604_104356.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-gNOm0D9VfyQ/WTWFCvWjRjI/AAAAAAAAunk/Zi7X6bKrvEoO9EJTxTur2-1kvkRNTT75gCEw/s1600/20170604_104420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-gNOm0D9VfyQ/WTWFCvWjRjI/AAAAAAAAunk/Zi7X6bKrvEoO9EJTxTur2-1kvkRNTT75gCEw/s320/20170604_104420.jpg" width="320" /></a></div>
<span lang="FR-CH" style="mso-ansi-language: FR-CH;"><br /></span>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5260651290464978432.post-69552048684265147472016-07-14T17:21:00.001+02:002016-07-14T17:21:56.997+02:00Le potager d'Andrée : 2016 juin 25- PHOTOS les cueillettes de Landecy fê...<a href="http://lepotagerdandree.blogspot.com/2016/07/2016-juin-25-photos-les-cueillettes-de.html?spref=bl">Le potager d'Andrée : 2016 juin 25- PHOTOS les cueillettes de Landecy fê...</a>: toutes les photos de cette journée sur le lien suivant https://picasaweb.google.com/113260562147545392042/6307187053812188481?authuser=0&...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-3303635582931738892016-07-14T17:19:00.002+02:002017-03-21T18:02:48.422+01:002016 juin 25- PHOTOS les cueillettes de Landecy fêtent leurs 10 ans<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-saf473tlAIU/V4emOLfJ3RI/AAAAAAAAtb0/DW4-1Q-sJHE_O13z6s9hTJvL12_Xbzn3gCKgB/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://2.bp.blogspot.com/-saf473tlAIU/V4emOLfJ3RI/AAAAAAAAtb0/DW4-1Q-sJHE_O13z6s9hTJvL12_Xbzn3gCKgB/s640/IMG_1563.JPG" width="640" /></a></div>
toutes les photos de cette journée sur le lien suivant<br />
<a href="https://picasaweb.google.com/113260562147545392042/6307187053812188481?authuser=0&feat=directlink" target="_blank">https://picasaweb.google.com/113260562147545392042/6307187053812188481?authuser=0&feat=directlink</a><br />
la journée n'annonçait rien de bon, elle fut parfait, l'activité travaux manuels avec les enfants a rencontré un franc succès, le tour du jardin pour répondre aux questions des curieux, la présentation de la futur ferme par Patrice, tout la préparation du repas et la mise en place s'est passée sans anicroches. Nous avons décidé au dernier moment de mettre les tables et bancs prêtés par la commune dehors pour profiter du soleil.<br />
Aucune fausse note, ce n'est pas notre chorale qui me contredira.<br />
Temps clément et chaud, repas réussi, nombreux desserts variés, biere à flot bon vin, musique internationale très agréable, danse pour les uns, longues discussions autour des tables pour les autres après le café. La soirée s'est terminée jusqu'à une heure avancée de la nuit.<br />
Le lendemain une bonne équipe a tout remis en place et nettoyé à midi tout était terminé.<br />
quelle satisfaction pour les organisateurs, encore bravo pour eux.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-8755977141849085912016-04-23T12:11:00.001+02:002016-04-23T12:11:29.573+02:002016 févr la mode du sans gluten - interview de Marion Kaplan<div class="ytp-html5-clipboard">
très intéressant</div>
<div class="ytp-html5-clipboard">
<a href="https://youtu.be/TpzT2jHX4zo" target="_blank">la mode du sans gluten interview de Marion Kaplan</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-67694299656411948712016-01-01T15:48:00.000+01:002016-01-01T15:57:03.039+01:002015 décembre 21 - biscuit fourré de confiture sans lait sans oeufs ni glutenGoûter nourrissant que je recommande en hiver après la sortie neige ou en été au retour d'une rando quand la troupe est affamée<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="http://2.bp.blogspot.com/-xo3QPPXDPZ8/U9984Qm1sbI/AAAAAAAAk2g/nb03D0z6UEs/s1600/20140719_205221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-xo3QPPXDPZ8/U9984Qm1sbI/AAAAAAAAk2g/nb03D0z6UEs/s1600/20140719_205221.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bon, à manger le jour même pour un gouter car la pâte est beaucoup plus sèche le lendemain.</td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-etGB35Zjo74/U998cVePQHI/AAAAAAAAk2M/4L_T61dKBj4/s1600/20140719_201646.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-etGB35Zjo74/U998cVePQHI/AAAAAAAAk2M/4L_T61dKBj4/s200/20140719_201646.jpg" width="200" /></a></div>
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couper 2 fois dans la largeur, pour fourrer 2 couches de gelée de fruit rouge maison ou d'une crème de marron, c'est important car si non l'ensemble est trop sec.<br />
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<a href="http://4.bp.blogspot.com/-LzjxWj4CLGQ/U998ddClVYI/AAAAAAAAk2Y/vSfBZhNmrvs/s1600/20140719_205122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-LzjxWj4CLGQ/U998ddClVYI/AAAAAAAAk2Y/vSfBZhNmrvs/s1600/20140719_205122.jpg" width="320" /></a></div>
<u>pour un moule à manquer de 25 cm</u><br />
160gr farine de riz<br />
160 gr sirop d'agave ou de miel fluide<br />
120 gr purée d'amande<br />
4 oeufs entiers<br />
1cs de poudre levante<br />
2 gouttes huile essentielle amande amère <br />
ou une autre à votre goût mandarine/ylang ylang<br />
<br />
Préchauffer le four à <b>210 degrés</b><br />
délayer la purée d'amande fluide avec le sirop d'agave ou de riz à ce moment vous pouvez ajouter 2 gouttes d'huile essentielle à votre goût, puis les oeufs un à un.<br />
Verser la farine de riz et la poudre levante, bien mélanger. et verser dans le moule huilé ou chemisé de papier cuisson<br />
Cuisson :<br />
<u>Enfourner 15 minutes à 210 degrés, puis baisser à 180 degrés pour les 20 dernières minutes</u><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-49968874664493835302016-01-01T15:22:00.003+01:002019-07-07T11:11:47.261+02:002017 juil 10 cookies banane choco fruits sec sans glutenDieux que c'est bon, mais ça se mange trop vite<br />
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<a href="http://1.bp.blogspot.com/-D2DW8Loqd44/U998R_yzDMI/AAAAAAAAk1g/-O5tbe-xoHA/s1600/20140719_192503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-D2DW8Loqd44/U998R_yzDMI/AAAAAAAAk1g/-O5tbe-xoHA/s1600/20140719_192503.jpg" width="400" /></a></div>
<h3>
Quantités<span style="color: #20124d;"><span style="background-color: blue;"><span style="background-color: white;"></span><span style="background-color: #eeeeee;"></span></span></span> <span style="color: blue;">en bleu pour 18 cookies</span>, en blanc pour 12 cookies</h3>
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<br />
<div class="MsoNormal">
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">18 cookies</span></span></span> <span style="mso-spacerun: yes;"> </span>12 cookies</div>
<div class="MsoNormal" style="tab-stops: 184.3pt;">
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">150 gr</span></span></span>
-100 gr de banane <span style="mso-tab-count: 1;"> </span>préchauffez
le four 180 degrés<br />
<span style="mso-spacerun: yes;"> </span>environ 1 1/2 à 2 bananes<span style="mso-tab-count: 1;"> </span>écrasez à la fourchette et
mélanger à la purée<br />
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">90 gr</span> </span></span>- 60 gr purée oléagineux<span style="mso-tab-count: 1;"> </span>d'oléagineux qui doit être
fluide<br />
<span style="mso-spacerun: yes;"> </span>amande, <span style="mso-spacerun: yes;"> </span>noisette, cajous</div>
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<br />
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">75gr</span></span></span> -50 gr<span style="mso-spacerun: yes;">
</span>sucre de canne complet<br />
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">15 gr</span></span></span> - 10 gr de baies<br />
<span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">45 gr</span></span></span> - 30 gr chocolat noir concassé<span style="mso-tab-count: 1;"> </span><br />
<span style="color: #6fa8dc;"><span style="color: blue;"><span style="color: blue;"><span style="color: #002060;">45 gr</span></span></span></span> - 30 gr noix de pécan ou noisette<span style="mso-tab-count: 1;"> </span>mélanger</div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 184.3pt;">
<span style="color: blue;">75 gr</span> - 60gr farine de riz ou
châtaigne j'ai testé mi farine de riz mi farine sarrasin également<br />
<span style="color: blue;">3/4 cc</span> - 1/2 cc de poudre levante<span style="mso-tab-count: 1;"> </span>mélanger</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZPk1hbT6xGM/U998P2-23iI/AAAAAAAAk1Q/ZY4sGEiuluY/s1600/20140719_184752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-ZPk1hbT6xGM/U998P2-23iI/AAAAAAAAk1Q/ZY4sGEiuluY/s320/20140719_184752.jpg" width="320" /></a></div>
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Recouvrir une plaque de papier
cuisson, prélever une cuillère de pâte et faites glisser à l'aide d'une spatule
sur le papier, former des palets, sans les coller, ils s'étaleront et risquent
de coller les uns avec les autres.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
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<a href="http://2.bp.blogspot.com/-Mas_nvuB00g/U998O78JngI/AAAAAAAAk1I/oMoqMPbf3PU/s1600/20140719_184036.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-Mas_nvuB00g/U998O78JngI/AAAAAAAAk1I/oMoqMPbf3PU/s200/20140719_184036.jpg" width="200" /></a>.<a href="http://4.bp.blogspot.com/-76RXnEl5uDM/U998Qgk1VYI/AAAAAAAAk1Y/wfL1XGqLsqI/s1600/20140719_185725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-76RXnEl5uDM/U998Qgk1VYI/AAAAAAAAk1Y/wfL1XGqLsqI/s200/20140719_185725.jpg" width="200" /></a></div>
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<br />
<div class="MsoNormal" style="tab-stops: 184.3pt;">
Enfournez pour 20 minutes environ
à 180 degrés SURVEILLEZ LA CUISSON</div>
<div class="MsoNormal" style="tab-stops: 184.3pt;">
<b style="mso-bidi-font-weight: normal;">ou 18 minutes à 170 degrés plus moelleux</b><br />
<b style="mso-bidi-font-weight: normal;">si ce n'est pas cuit, vérification avec la pointe d'un couteau c'est que vous avez fait des palets trop épais et bombés, prolonger la cuisson de 5 min </b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-64426861003392676142016-01-01T14:21:00.001+01:002016-01-01T14:31:38.689+01:002015 mars 13- gaufres sans gluten cuisson au fourpas besoin d'appareil électrique depuis que betti bossy a proposé ses moules à mettre dans un four électrique gaz ou bois pour 8 gaufres d'un coup. idéal pour les familles.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WphozoSTONw/VQ77N_PwYxI/AAAAAAAAnnY/KzkEezI43xI/s1600/2015%2Bmars%2B13%2Bgaufres%2Bsans%2Bgluten%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="http://3.bp.blogspot.com/-WphozoSTONw/VQ77N_PwYxI/AAAAAAAAnnY/KzkEezI43xI/s1600/2015%2Bmars%2B13%2Bgaufres%2Bsans%2Bgluten%2B(1).jpg" width="320" /></a></div>
<h2 class="red">
Préparation</h2>
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Recette de base sans gluten</h4>
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<tr itemprop="ingredients">
<td class="amount">210 g</td>
<td class="ingredient">de <b>farine "Schaer" SG</b></td>
</tr>
<tr itemprop="ingredients">
<td class="amount">80 g</td>
<td class="ingredient">de <b>sucre</b></td>
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<tr itemprop="ingredients">
<td class="amount">1 sachet</td>
<td class="ingredient">de <b>sucre vanillé</b></td>
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<tr itemprop="ingredients">
<td class="amount">0.5 CS</td>
<td class="ingredient">de <b>poudre à lever</b></td>
</tr>
<tr itemprop="ingredients">
<td class="amount">0.25 CC</td>
<td class="ingredient">de <b>sel</b></td>
</tr>
<tr itemprop="ingredients">
<td class="amount">3</td>
<td class="ingredient"><b>œufs</b></td>
</tr>
<tr itemprop="ingredients">
<td class="amount">3 dl</td>
<td class="ingredient">de <b>crème de soja</b></td>
</tr>
</tbody></table>
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<td class="columnRight"><h5>
Comment c'est fait:</h5>
<div class="ingredient_group_prep fixfenster" itemprop="recipeInstructions">
Bien mélanger la farine et tous les autres les ingrédients dans un bol. Répartir la pâte uniformément dans les gaufriers.</div>
<div class="ingredient_group_prep fixfenster" itemprop="recipeInstructions">
Cuisson: env. 15 min tout en bas du four préchauffé à 220° C. Retirer, laisser tiédir un peu sur une grille.</div>
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avec cette recette j'ai fait 6 gaufres mais la prochaine fois j'en mettrai moins dans chaque moule, elles seront plus fines et par conséquent plus croustillantes <br />
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très facile à démouler, nous avons regretté d'avoir trop manger au souper car nous nous n'avions plus assez faim pour toutes les terminer. Au petit déjeuner j'ai réchauffé les 3 dernières 15 secondes au micro onde et tartinées de confiture. La prochaine fois je les offrirai au goûter car elles sont meilleures fraîches.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-22743217856535939112016-01-01T14:10:00.002+01:002016-01-01T14:10:35.261+01:002015 décembre 20 - tartelettes poireau saucisson vaudois/saucisse de morteau sans gluten.<br />
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<br />
à l'apéro ou en souper léger, pour accommoder les restes de saucisson déjà cuit. et de poireau cuit ou blanchi.<br />
découper la pâte à gâteau, foncer les moules et garnir d'une rondelle de saucisson et de poireau<br />
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<a href="http://1.bp.blogspot.com/-_1t79iAAJu8/VQ7-qsGbABI/AAAAAAAAnqQ/nK9k4eAuda4/s1600/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(9).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_1t79iAAJu8/VQ7-qsGbABI/AAAAAAAAnqQ/nK9k4eAuda4/s1600/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(9).jpg" width="240" /></a><a href="http://2.bp.blogspot.com/-nWvEuzI-m_s/VQ7-xmjnQpI/AAAAAAAAnqg/d3pAePjDSUg/s1600/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://2.bp.blogspot.com/-nWvEuzI-m_s/VQ7-xmjnQpI/AAAAAAAAnqg/d3pAePjDSUg/s1600/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(12).jpg" width="320" /></a><a href="http://4.bp.blogspot.com/-3QfPxd7P0z0/VQ7-0Kdgt_I/AAAAAAAAnqo/qEtLDvxwF4I/s1600/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-3QfPxd7P0z0/VQ7-0Kdgt_I/AAAAAAAAnqo/qEtLDvxwF4I/s200/2015%2Bmars%2B13%2Btartelettes%2Bsaucisson%2Bpoireau%2Bou%2Bbrocolis%2B(13).jpg" width="191" /></a></div>
battre 2 oeufs avec de la muscade du poivre une pointe de sel, allonger d'un peu de lait de soja<br />
recouvrir les tartelettes garnies avec ce mélange <br />
<br />
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enfourner à 180 degrés pour environ 20 minutes Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-69930500497865152632015-04-18T23:48:00.003+02:002015-04-18T23:53:33.906+02:002015 avril 18 -publications culinaires en attenteDepuis la fin de mes cours chez Newstart j'ai le nez dans des livres de cuisine et de diététique quand je ne suis pas derrière les fourneaux à créer et tester de nouvelles recettes sans produits lactés ni gluten. Je suis en pleine préparation des ateliers que je vais proposer à l'ouverture de mes cours de cuisine à la Croix de Rozon. j'ai donc peux de temps pour publier. Je ne manquerai pas de reprendre par le biais de mon nouveau site en préparation et je vous communiquerai le lien dès qu'il sera public.<br />
D'autre part je prépare les semis pour mon jardin j'ai hâte de voir pousser tous ces légumes et ces fleurs. <br />
Vous trouverez en attendant de nombreuses recettes classées par rubrique.<br />
Amicalement AndréeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-64999360045446751472015-03-22T19:12:00.002+01:002015-03-22T19:17:27.711+01:002015 mars 15 clafouti brocolis saumon-au micro onde car il est déjà 13h30proposée habituellement en tarte je l'ai fait en clafouti car j'avais une garniture aux céréales de millet sans oeufs<br />
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cuire al dente un petit brocolis et un petit chou romanesco les troncs sont épluchés les bouquets divisés, les égoutter et répartire copieusement dans un plat creu à gratin badigeonné d'huile<br />
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battre 2 oeufs avec 2 c. à soupe de farine de pois verts pour le goût et la tenue, allonger de lait d'amande non sucré ou tout autre lait végétal<br />
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cuisson au micro onde 10 minutes puissance maximum avec un couvercle, ou 30 minutes à 180 ° dans le four préchauffé. Pendant ce temps sortez du frigos le saumon fumé, ouvrez l'emballage pour pouvoir détacher aisément les tranches, et préparez une salade de crudités. Au sortir du micro-onde répartir le saumon régulièrement remettre pour 1 minute seulement pour le réchauffer et non le cuire<br />
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c'est prêt pas cher toujours apprécié. le reste est facile à diviser en part transportable pour le lunch de demain.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-16237711517776643362015-03-22T18:58:00.001+01:002015-03-22T18:58:43.634+01:002015 mars 16 - tarte pommes courge et cacaoImprovisons un dessert, j'ai quelques pommes, pas assez pour la tarte, de la purée de courge égouttée une pâte sans gluten<br />
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je met une grosse poignée de farine de riz sur la pâte, une poignée de sucre et 2 c à s de cacao, je mélange ma purée de courge entre 150 à 200 gr avecune poignée de sucre que j'étale par dessus<br />
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comme j'ai peu de pommes je les coupes en fines rondelles que je répartis sur la purée de courge<br />
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je bat 4 oeufs avec 1 cuillère à soupe de cacao et j'allonge avec du lait de riz ou de soja</div>
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<span id="goog_11134875"></span><span id="goog_11134876"></span>je réparti le mélange et j'enfourne à 200 ° pour 30 minutes, au bout de 10 minutes je réduit à 180 °Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-56909354783801231022015-03-22T13:50:00.001+01:002015-03-22T18:50:04.718+01:002015 mars 18 - cannellonis variantes :Végé sans lait ni gluten ou viandepour ce soir un choix de cannellonis en 3 variantes :<br />
compter 3 cannellonis par personnes, si vous faites une entrée + salade / ou un dessert nourrissant<br />
<u>Ingrédients</u> :lasagnes sans gluten<br />
2 pala rossa (chicorée rouge amère) j'en avais au congel<br />
1 portion de tofu au basilic de 100 gr<br />
lait de soja<br />
précuire les lasagnes de riz dans de l'eau salée 3-4 minutes, par
portion, elles doivent être souples pour les rouler. Les égoutter et
rincer à l'eau froide qu'elles ne collent pas entre elles<br />
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précuire les lasagnes de riz dans de l'eau salée 3-4 minutes, par portion, elles doivent être souples pour les rouler. Les égoutter et rincer à l'eau froide qu'elles ne collent pas entre elles</div>
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<u>sans lait ni gluten :</u> couper en bâtonnets le tofu, le répartir sur les lasagnes , ici une c à c de crème d'amande à l'ail des ours, c'était de loin la meilleure recette au vote de ma fille et moi mon mari préfère celle à la viande <br />
<u>2ème variante végé</u> mettre une c à c d'un bon parmesan sur le tofu<br />
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<u> 3ème variante</u> : une grosse cuillère d'un reste de bolognaise maison sortie du frigos pour qu'elle reste figée en roulant la pâte + 1 c à c de parmesan<br />
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salade pala rossa 4 minutes dans de l'eau pas trop salée ou des épinards blanchir 2 minutes, égoutter et conserver l'eau de cuisson qui allongera la béchamel<br />
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chauffer 3 cuillères de margarine, </div>
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verser la farine de votre choix ici 3 c.s. bombées de lupin ou de pois jaune <a href="http://1.bp.blogspot.com/-7DpxpQ67tPc/VQ3r3He3EzI/AAAAAAAAndY/xp9OoO4GyTc/s1600/2015%2Bmars%2B18%2Bcanellonis%2Bvariation%2Bsans%2Bgluten%2B(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7DpxpQ67tPc/VQ3r3He3EzI/AAAAAAAAndY/xp9OoO4GyTc/s1600/2015%2Bmars%2B18%2Bcanellonis%2Bvariation%2Bsans%2Bgluten%2B%288%29.jpg" height="300" width="400" /></a></div>
raper de la noix de muscade, fouetter sans arrêt , et retirer du feu chaque fois que vous ajoutez du liquide, toujours en petite quantité pour éviter les grumeaux<br />
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pour commencer du lait de soja environ 1 dl, quand le mélange ne fait plus de grumeau ajouter en plusieurs fois tout en brassant l'eau de cuisson de la palarossa il corsera la sauce, la salera et on ne perd pas tout les éléments nutritifs dispersés dans l'eau<br />
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j'aurais pu séparer ma portion si j'étais puriste, mais j'ai mis du parmesan seulement sur les portions destinées à ma famille. j'ai volontairement mis dans le même plat le légume, le tout recouvert de la béchamel pas trop épaisse, au final sur ma portion des graines de lin blond ou de sésame<br />
au four 180° 30 minutes.<br />
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<a href="http://3.bp.blogspot.com/-TXYO8znMsTU/VQ3r_C0zI1I/AAAAAAAAnd4/hSeuoRy8ffI/s1600/2015%2Bmars%2B18%2Bcanellonis%2Bvariation%2Bsans%2Bgluten%2B(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TXYO8znMsTU/VQ3r_C0zI1I/AAAAAAAAnd4/hSeuoRy8ffI/s1600/2015%2Bmars%2B18%2Bcanellonis%2Bvariation%2Bsans%2Bgluten%2B%2812%29.jpg" height="300" width="400" /></a></div>
au final la couleur du plat surprend la béchamel est sombre mais c'est très bon et comme d'habitude, c'est en mangeant que je me souviens qu'il y at une photo du plat terminé à prendre, raison pour laquelle il n'y a pas de mise en seine avec décor de magasine, ici je suis pragmatique je me contente de partager ma cuisine de tout les jours pour autant que j'aie apprécié le plat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-86428732674502912692015-03-21T21:46:00.002+01:002015-03-21T21:46:53.714+01:002015 fev 1 pennes à la courge et feuilles de bettes.<br />
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un petit gratin complet et vite fait<br />
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500gr de penne , de la courge ou du potiron<br />
2 oignons 2 gousses d'ail sans le germe sel poivre bouillon<br />
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blanchir 5 minutes le vert d'une botte de côte de bettes dans de l'eau salée ou comme moi dégelez une portion préparée cette été, la couper grossièrement.<br />
vous aurez mis le four à préchauffer sur 200 degrés et graissé un plat à gratin<br />
mettre une casserole d'eau salée à chauffer pendant la suite de la préparation<br />
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faire revenir l'oignon et l'ail hâché 2 minutes, ajouter le potiron en cube, brasser puis réchauffer les bettes sur le dessus. Mettre les pâtes sans gluten à cuire al dente .<br />
les égoutter et les mélanger avec la préparation de légumes<br />
verser l'ensemble dans un plat à gratin, pour ceux qui sont intolérants au lait parsemer de gaines de sésame blond, pour les autres un peu de fromage râpé.<br />
enfourner pour environ 30 minutesà 200 ° baisser le feu à 180 au bout de 10 minutes. servir avec une salade de tomates en été verte ou de carottes en hiver.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-31831139578419591652015-03-21T21:24:00.004+01:002015-03-21T21:24:49.098+01:002015 fev 18 - fricandeaux de boeuf aux oignons et basilic à la mijoteuse.<br />
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chez le boucher demander des escalopes fines environ 70 grammes chacune pour fricandaux<br />
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je tartine une bonne cuillère à café d'un mélange ail des ours à l'huile ou de basilic à l'huile en que je trouve en petit flacon dans un magasin bio s'il en reste il ira dans des pâtes<br />
je hâche 3 oignons je les fait revenir à la poêle et quand il a fondu j'ajoute un bouquet de ciboulette ou d'herbes en ma possession persil cefreuilje brasse c'est près<br />
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je tartine le mélange, je roule en commençant par la partie étroite<br />
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je fixe au cure-dent et je les saisis rapidement dans une cuillère d'huile<br />
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je les aligne dans la mijoteuse<br />
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j'ajoute dans la poêle 3 carottes en morceaux, je déglace avec 3 dl de bouillon<br />
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je verse le tout dans la mijoteuse et je couvre, cuisson lente 4h00Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5260651290464978432.post-57432952380387783972015-03-21T21:13:00.002+01:002015-03-21T21:13:13.213+01:002015 fev 4 - poulet fermier au four petits légumesUn poulet fermier quelques légumes d'hiver, une petite tranche de courge en morceauxun brin de persil<br />5 gousses d'ail en chemise(non épluchées) et un gros oignon<br />
épices selon l'humeur un giclée d'huile d'olive autour de la volaille<br />
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le tout au four pour 1h15à 180 degrés avec couvercle et retourné à mi cuisson piquer en fin de cuisson si le jus qui s'écoule est rose prolonger d'un quart d'heure-<br />
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on avait tellement faim qu'on s'est jeté dessus avant que je prenne une photo, j'ai voulu retirer le gras, comme il y a des amateurs j'ai failli me faire lyncher,...j'ai donc renoncé<br />
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Dieu que c'était bon dans sa simplicité les légumes braisés étaient fondus.<br />
<br />Unknownnoreply@blogger.com0