tag:blogger.com,1999:blog-86370621319601662142023-11-15T23:12:53.955-08:00Délices des voyageurs gourmetsTit'Stephhttp://www.blogger.com/profile/13375052284736549732noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8637062131960166214.post-32210056601390072962016-08-06T04:47:00.004-07:002016-08-06T04:47:57.990-07:00Cocktail Rhum, litchis etmenthe<div style="text-align: justify;">
<span style="font-size: large;">Difficultée: facile</span></div>
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<span style="font-size: large;">Durée: 10 min</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga58MZ-JJfwwIUlYWLy0MOx9uG8mTlYYMPjSMk7nP68pAd49Hs8HtGj8OK-lUdwvYvuBn_xa1K_jjyoLNBsH-PFHsFQMVNpajPk16n1xzujftyILFYdYnmEbNQ4eT3fYyB6U4-bD6bRpA/s1600/DSC_0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga58MZ-JJfwwIUlYWLy0MOx9uG8mTlYYMPjSMk7nP68pAd49Hs8HtGj8OK-lUdwvYvuBn_xa1K_jjyoLNBsH-PFHsFQMVNpajPk16n1xzujftyILFYdYnmEbNQ4eT3fYyB6U4-bD6bRpA/s640/DSC_0915.JPG" width="640" /></a></div>
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<span style="font-size: large;">Aujourd'hui c'est dimanche et c'est aussi la saint Valentin. Deux bonnes raisons pour prendre l'apéro, qu'en pensez vous?</span></div>
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<span style="font-size: large;">Je vous propose de vous faire plaisir avec une recette ultra facile à base de litchi et de menthe. </span></div>
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<span style="font-size: large;"><u><b>Ingrédients</b></u>: pour 4 à 5 verres</span></div>
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<span style="font-size: large;">- une boite de litchis au sirop</span></div>
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<span style="font-size: large;">- une branche de menthe</span></div>
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<span style="font-size: large;">- des glaçons (4 à 6 par verre)</span></div>
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<span style="font-size: large;">- du rhum blanc ( 1 à 2 shooter par verre) - <i><span style="color: #783f04;">moi j'utilise le rhum local, le "green Islande"</span></i></span></div>
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<span style="font-size: large;"><i><span style="color: #783f04;"><br /></span></i></span></div>
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<span style="font-size: large;"><b><u>Recette</u></b>:</span></div>
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<span style="font-size: large;">Dans un mixeur placer les litchis avec leur sirop et les feuilles de menthe puis mixer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhj-utPMlgF1bneUuqJBSPUsBbSMVNxWWeOquv3NPwZk5Az8WGgdlc82Xn4rNU47IKw7MhAEFTJbTwuCSuSBb8hWItG4u2ZWtFUmw4oTXsrImHoBHmE3rbNrzyR5_OOJW-XujajX1YqBQ/s1600/DSC_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhj-utPMlgF1bneUuqJBSPUsBbSMVNxWWeOquv3NPwZk5Az8WGgdlc82Xn4rNU47IKw7MhAEFTJbTwuCSuSBb8hWItG4u2ZWtFUmw4oTXsrImHoBHmE3rbNrzyR5_OOJW-XujajX1YqBQ/s640/DSC_0911.JPG" width="640" /></a></div>
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<span style="font-size: large;">Dans un verre verser un à deux shooter de rhum (<i><span style="color: #783f04;">en fonction de votre consommation</span></i>), des glaçons et votre préparation.</span></div>
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<span style="font-size: large;">Bonne dégustation et avec modération bien sûre !</span></div>
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<span style="color: #783f04; font-size: large;"><i>Astuce: conserver quelques litchi entiers et placez les sur un cure-dents pour faire une décoration.</i></span></div>
Anonymoushttp://www.blogger.com/profile/05846445236692110632noreply@blogger.com0tag:blogger.com,1999:blog-8637062131960166214.post-92024445871731787612016-08-06T04:46:00.002-07:002016-08-06T04:46:37.856-07:00Pomme de terres farcies<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Difficulté: facile</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Durée: 2H</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX7hBGq0cg16B_31A6_4Le_yQrQQqcJ5Xq4HopCHqhtxvJWr3hnyguiWxlB1BxqKq8_fe1bsaADRoTqFfA1bi4QIx4tDbnUY6rsYOk31sYyWwBNsKf33fed7MErpfcyeI_Kl9gRiG6WE/s1600/DSC_0943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX7hBGq0cg16B_31A6_4Le_yQrQQqcJ5Xq4HopCHqhtxvJWr3hnyguiWxlB1BxqKq8_fe1bsaADRoTqFfA1bi4QIx4tDbnUY6rsYOk31sYyWwBNsKf33fed7MErpfcyeI_Kl9gRiG6WE/s640/DSC_0943.JPG" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Aujourd'hui c'est atelier cuisine avec ma grand mère avec au menu des pommes de terre farcies. Nous avions à notre disposition deux recettes, une plus ou moins simple et une autre bien plus compliquée...</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Par curiosité nous nous sommes lancées dans la réalisation des deux recettes. Mais je ne vais pas vous dévoiler la recette compliquée car elle nous n'avions pas obtenu la texture voulue et nous avions donc dû ajouter des jaunes d’œuf et de la farine sans mesurer... </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Mais un jour je la referai et cette fois-ci je veillerai à noter tout ce que j'ai ajouter pour que vous puissiez la réaliser à votre tour.</span></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"></span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Voici donc la recette "facile"</span></div>
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<b style="font-family: times, 'times new roman', serif; font-size: x-large;"><u>Ingrédients</u></b><span style="font-family: "times" , "times new roman" , serif; font-size: large;">: pour 5 gourmants</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 5 pommes de terre de grosse taille</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 300 g de farce (moi j'ai opté pour une farce à base de boeuf, porc, persil, poivre blance et ail) </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 4 c.s d'huile d'olive</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 20 g de beurre salé</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 130 ml de bouillon de volaille (dilluer 1 cube dans 130 ml d'eau chaude)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Accompagnement (facultatif): 5 grosses tomates</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><u><br />Recette</u></b>:</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Commencer par laver et éplucher les pommes terre. Couper les ensuite dans le sens de la longueur de façon à pouvoir les vider.</span></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Moi je n'avais pas d'outil "sophistiqué" à ma disposition, je me suis donc armée d'une petite cuillère et d'un couteau. C'était long... mais au bout du compte j'ai obtenu ce que je souhaiter avoir.</i></span><br />
<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PKmMMudbR13HtvJiJdgkCLAwXSmDTeL03rKm5w3HhxFZWYEmO4VM80WWYtorZKVlkLC-m4CfFSO9AGIg5UqnpvdTXRpSiGGfiCm744VYlMmk2IbIXwZ6HahYw1LLVGas0Y5SvpQWPPg/s1600/DSC_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PKmMMudbR13HtvJiJdgkCLAwXSmDTeL03rKm5w3HhxFZWYEmO4VM80WWYtorZKVlkLC-m4CfFSO9AGIg5UqnpvdTXRpSiGGfiCm744VYlMmk2IbIXwZ6HahYw1LLVGas0Y5SvpQWPPg/s640/DSC_0865.JPG" width="640" /></a></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ne jeter pas l'intérieur des pommes de terre, ils seront réutilisé par la suite.</i></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Dans une poêle, faire chauffer le beurre et l'huile d'olive une petite minute, placer ensuite les pommes de terre et recouvrir quelques minutes. Lorsque la première face est bien dorée retourner les et laisser de nouveau chauffer quelques minutes.</span></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>L'opération devrait vous prendre entre 10 à 15 min.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvC8gjPDFm9avbMjncHMNA2b6eNOmj9bG1X7YZgkPLLYQ2UMDPWvN9K3K-DQJDbuOzjotSidOFcUpSy5E3bxJ11zqerO9hsqx7q7cemJFbITV4bIztQyMG2-gsdPzS5w08RUhXHFrz14/s1600/DSC_0871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvC8gjPDFm9avbMjncHMNA2b6eNOmj9bG1X7YZgkPLLYQ2UMDPWvN9K3K-DQJDbuOzjotSidOFcUpSy5E3bxJ11zqerO9hsqx7q7cemJFbITV4bIztQyMG2-gsdPzS5w08RUhXHFrz14/s640/DSC_0871.JPG" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br />Dans un plat allant au four, déposer l'intérieur des pommes de terre, puis les pommes de terre frit. Les farcir avec en moyenne 30 g de farce par demi pomme de terre. Recouvrir le tout du bouillon de poulet.</span></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Soyez généreux avec le bouillon sur votre farce, elle sera ainsi moins sec.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjOgsP6otpajjC4dW4kKSxJ2w0C4tL-YcqxoZ5ZxXg5o4GtuGvapy1qfYyBzaI18XAT4dogE2-gHUtdJW57dG97aPwpksSfHUE0-Y7BwyZd_QCn5HFsfrpzsERtNW3Wclfg2tf_9h2lA/s1600/DSC_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjOgsP6otpajjC4dW4kKSxJ2w0C4tL-YcqxoZ5ZxXg5o4GtuGvapy1qfYyBzaI18XAT4dogE2-gHUtdJW57dG97aPwpksSfHUE0-Y7BwyZd_QCn5HFsfrpzsERtNW3Wclfg2tf_9h2lA/s640/DSC_0876.JPG" width="640" /></a></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i><br /></i></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Puis enfourner à 180°C pendant 35 min.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3xi3y4GwJnpn5l-eiZxhfl1Gy3iETZztx3wMSmGXZ8i-twZleFzZuzu76SN35nSs39v0El8br7KFG7ZBbknwRPr-TtlTGBOAX3pMVYYI5TmBpIY2AsZPtdO9_KyXFW4Rbn_NDEdRk-Y/s1600/DSC_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3xi3y4GwJnpn5l-eiZxhfl1Gy3iETZztx3wMSmGXZ8i-twZleFzZuzu76SN35nSs39v0El8br7KFG7ZBbknwRPr-TtlTGBOAX3pMVYYI5TmBpIY2AsZPtdO9_KyXFW4Rbn_NDEdRk-Y/s640/DSC_0900.JPG" width="424" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br />Dans un autre plat, placer les tomates préalablement lavées. Mettre une fine pincée de sel sur chaque tomate et enfourner à 180°C pendant 20 min.</span></div>
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Alors qu'en dites vous, facile ?</i></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Bon appétit !!!</span></div>
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Anonymoushttp://www.blogger.com/profile/05846445236692110632noreply@blogger.com0tag:blogger.com,1999:blog-8637062131960166214.post-12551448774510172672016-08-06T04:45:00.001-07:002016-08-06T04:45:28.393-07:00Tarte aux fraises<div class="MsoNormal" style="margin: 0cm 0cm 10pt; mso-layout-grid-align: none; mso-pagination: none;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Difficulté: Facile<br />Durée: 1H30</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwarFZqCAUAd5jmHf-wkMZpkcZfjXn9NhWwihA6c3cJK-ooK9Z3L45sedjqnverbxJyb3TgQny6qNDdRiKvNkD70OFieXAoTrcI5XVDDfrYCx3tWOL9gcB9JMW4DfXEjObpZdqwpEKwc/s1600/DSC_0852+-+Copie.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwarFZqCAUAd5jmHf-wkMZpkcZfjXn9NhWwihA6c3cJK-ooK9Z3L45sedjqnverbxJyb3TgQny6qNDdRiKvNkD70OFieXAoTrcI5XVDDfrYCx3tWOL9gcB9JMW4DfXEjObpZdqwpEKwc/s640/DSC_0852+-+Copie.JPG" width="640" /></span></a></div>
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<span style="font-size: large; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /><span style="font-family: "times" , "times new roman" , serif;">Ici à Maurice on ne reçoit pas souvent des fraises et quand on en trouve enfin, elles sont très cher...<br />Mais aujourd'hui je me suis dit tant pis, j'ai envie de fraises ou plutôt d'une tarte aux fraises.<br /><br />Je vous propose une recette très simple, destinée à tous ceux qui ne sont pas des experts mais qui ont envie de manger du "fait maison".<br />Je ne vais donc pas vous proposer de glaçage, ni d'excentricités quelconques.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Voici la recette.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b style="mso-bidi-font-weight: normal;"><u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Ingrédients</span></u></b><u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">: </span></u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Pour 6 à 8 personnes, ça dépend de votre gourmandise</span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "times" , "times new roman" , serif; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">La Base:</span></b><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "times" , "times new roman" , serif;">- 250g de palets bretons<br />-75g de beurre fondu</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"></span><br /></span></div>
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<span style="font-size: large;"><b><span style="font-family: "times" , "times new roman" , serif; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">La crème pâtissière:</span></b><u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /><span style="font-family: "times" , "times new roman" , serif;"></span></span></u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "times" , "times new roman" , serif;">- 500ml de lait entier<br />- 1 oeuf entier et 2 jaune d'oeufs<br />- 50g de sucre roux<br />- 63g de farine<br />- 1 c.s de vanille en poudre (ou une gousse)<br />- 1 c.s de Grand Marnier</span></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 400g de fraises</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><strong>Préparation</strong></span></u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">:</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Je vous conseille de commencer par la crème pâtissière, pour lui laisser le temps de refroidir.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Préparation de la crème pâtissière :</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Voir la page sur la recette de la crème pâtissière.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sJ-Dje46FV-jX-3qLlP00IfI6GtoySXhN_pidw9deezgXv4A0dUx9w8rUNDaz_WYFDci06fiLzdMhG5nVYM2mrj0_zwuwYZ0PUlD_JteLnq8x4gdjhjohHdRBKFtuGd5WDBpe4J6K54/s1600/DSC_0865.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sJ-Dje46FV-jX-3qLlP00IfI6GtoySXhN_pidw9deezgXv4A0dUx9w8rUNDaz_WYFDci06fiLzdMhG5nVYM2mrj0_zwuwYZ0PUlD_JteLnq8x4gdjhjohHdRBKFtuGd5WDBpe4J6K54/s640/DSC_0865.JPG" width="640" /></span></a></div>
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<span style="font-size: large;"><b><span style="font-family: "times" , "times new roman" , serif; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br />La Base</span></b></span><br />
<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Écraser les biscuits et mélanger les avec le beurre fondu.<br />Répartir la préparation ainsi obtenue dans un moule à gâteau en tassant bien.<br />Réserver au congélateur une dizaine de minutes pour la solidifier.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvgWjeRNDY6qMMS3bNtqJFv68m8tUJMmXY1rNQaQ3o-7V9Aad81vy3JpzY2-XcGRQUyf4_PjxngbMkMvXE5gOV2i13rW8BSUxj14vWbveh0L41MTh_2OOTkj9Z5ahxTiF3kn1MrPNZJs/s1600/DSC_0873.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvgWjeRNDY6qMMS3bNtqJFv68m8tUJMmXY1rNQaQ3o-7V9Aad81vy3JpzY2-XcGRQUyf4_PjxngbMkMvXE5gOV2i13rW8BSUxj14vWbveh0L41MTh_2OOTkj9Z5ahxTiF3kn1MrPNZJs/s640/DSC_0873.JPG" width="640" /></span></a></div>
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<span style="font-size: large;"><b><span style="font-family: "times" , "times new roman" , serif; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">Les fraises</span></b><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /><span style="font-family: "times" , "times new roman" , serif;">Laver les fraises avant de les équeuter, puis les couper en deux.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"></span><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxIpRl7U3VlVG-LTChFJvbH3Qnmluw0FdZdZ_kf_rOohQt8bDKQnB07EsyzIUXU0QbEfmVWuC0acg1cD4SWhJGDzcoQJRfkDGF8XvEoHaiT-FrWj5BA6-8AyEVcwN2EGRxSdBhNisxaU/s1600/DSC_0848.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxIpRl7U3VlVG-LTChFJvbH3Qnmluw0FdZdZ_kf_rOohQt8bDKQnB07EsyzIUXU0QbEfmVWuC0acg1cD4SWhJGDzcoQJRfkDGF8XvEoHaiT-FrWj5BA6-8AyEVcwN2EGRxSdBhNisxaU/s640/DSC_0848.JPG" width="640" /></span></a></div>
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<span style="font-size: large; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /><span style="font-family: "times" , "times new roman" , serif;"><b>Le montage</b><br />Répartir la crème tiède sur le fond de biscuits, puis placer les fraises en cercle.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Réserver votre tarte au frais au moins 1h.</span></div>
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<i><span style="color: #a5a5a5; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;">Si vous vivez dans un pays tropical, je vous conseille de conserver votre tarte au frais jusqu'au moment de servir.</span></span></i></div>
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<i><span style="color: #a5a5a5; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"></span></span></i><br />
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Anonymoushttp://www.blogger.com/profile/05846445236692110632noreply@blogger.com0tag:blogger.com,1999:blog-8637062131960166214.post-91028860596009441732016-08-06T04:43:00.002-07:002016-08-06T04:45:41.107-07:00Sablé au coco<span style="font-family: times, "times new roman", serif; font-size: large;">Durée: 1H</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Difficulté: facile</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1R2Enivydfb8IO8OLjJZgwn1TnQFxLvw7EVs5V3SyJ-MDu12Zsc6_Uu0PQ08wAZchhpAKCOjRk5gwgLvDQxZETFpZRmKBddHjPXvTLKNp_MQ3fmNEbicJdrVtfvQl3ahbLuZu4v23cQ/s1600/DSC_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1R2Enivydfb8IO8OLjJZgwn1TnQFxLvw7EVs5V3SyJ-MDu12Zsc6_Uu0PQ08wAZchhpAKCOjRk5gwgLvDQxZETFpZRmKBddHjPXvTLKNp_MQ3fmNEbicJdrVtfvQl3ahbLuZu4v23cQ/s640/DSC_1034.JPG" width="424" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Envie de petites douceurs ??? Pourquoi ne pas vous laisser tenter par un grand classique: le sablé au coco.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">J'ai trouvé cette recette dans le livre de cuisine de ma grand mère et j'ai eu très envie de l'essayer.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Et comme j'ai été très satisfaite du résultat, j'ai décidé de vous la partager.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Alors bonne préparation et bonne gourmandise.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><u>Ingrédients</u>: pour 24 petits sablés</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 60g de coco</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 170g de beurre</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 85g de sucre roux</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 250g de farine</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 1 oeuf + 1 jaune d'oeuf pour dorer </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- 1 c.c d'essence de vanille</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><u>Réalisation</u>:</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Mélanger la farine avec le beurre et le coco </span><span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><i>(à mon sens la meilleure façon c'est de le faire avec les mains)</i></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> jusqu'à ce que le beurre soit entièrement "absorbé" par la farine.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ajouter ensuite l'oeuf entier, l'essence de vanille et le sucre. Mélanger quelques minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPf68jY6XvboQ4Kqwye1kd0RJ78CET3S9OH1JE9dxcTtbyI2AkaBaCCt8m3kfyxh0Nc6Uh2W4323Pva81fy_9raYtAG44F3Q1gvbby8_WQG9gk1MhC80eBh5gvbYPF5jd4l6G773-hbN0/s1600/DSC_0994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPf68jY6XvboQ4Kqwye1kd0RJ78CET3S9OH1JE9dxcTtbyI2AkaBaCCt8m3kfyxh0Nc6Uh2W4323Pva81fy_9raYtAG44F3Q1gvbby8_WQG9gk1MhC80eBh5gvbYPF5jd4l6G773-hbN0/s640/DSC_0994.JPG" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: large;">A ce stade de la préparation vous avez deux choix:</span><br /><span style="font-size: large;"><br /></span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">- soit étaler la votre pâte à l'aide d'un rouleau à pâtisserie préalablement fariné et découper la pâte à l'aide d'un emporte-pièce</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;">- ou comme moi, utiliser des moules ronds et disposer votre pâte à l</span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 19.2px;">’intérieur</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtT0ZeIcckwrV70wiGWju5jOfZvjug0Fy_JTQAI_6gUQe95hnFnYwyE6WBNKiNQW9yqUPEIZ19ISQJ5jvWtO5UWVVy4fJnGR1zc-YcdjxaI4C9mNihEck1Wiol93tL2jBkZqYJwtR22Y/s1600/DSC_1000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtT0ZeIcckwrV70wiGWju5jOfZvjug0Fy_JTQAI_6gUQe95hnFnYwyE6WBNKiNQW9yqUPEIZ19ISQJ5jvWtO5UWVVy4fJnGR1zc-YcdjxaI4C9mNihEck1Wiol93tL2jBkZqYJwtR22Y/s640/DSC_1000.JPG" width="424" /></a></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: 19.2px;"><br /></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;">Avant d’enfourner vos sablés, placer à l'aide d'un pinceau une fine couche de jaune d'oeuf. Vos sablés auront ainsi une jolie teinte dorée.</span></span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;"><br /></span></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;">Enfourner pendant <b>25min à 180</b>°.</span></span></span><br />
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;"><i>Astuce: pour encore plus de gourmandise, vous pouvez aussi placer 1/4 c.c de caramel liquide avant d'enfourner.</i></span></span></span><br />
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<span style="color: #783f04; font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;"><i><br /></i></span></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 19.2px;"><br /></span></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="background-color: white; line-height: 19.2px;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/05846445236692110632noreply@blogger.com0tag:blogger.com,1999:blog-8637062131960166214.post-90961813961798738012015-09-18T12:14:00.000-07:002016-02-15T08:04:48.928-08:00Présentation <span style="font-size: large;">Je m'appelle Valérie, je suis une Franco-Mauricienne née en Afrique du Sud.</span><br />
<span style="font-size: large;">J'ai récemment quitté la France pour venir vivre à L'ile Maurice.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cela faisait longtemps que je parlais d'écrire un blog de cuisine et bien voilà, je me suis enfin lancée.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Je ne suis pas une professionnelle, simplement une passionnée de nourriture.
Pour moi faire à manger est un hobby.</span><br />
<span style="font-size: large;">Les aliments me font voyager et me permettent de me changer les idées.
J’espère arriver à vous transmettre le même plaisir à travers les diverses recettes que j’ai et vais réaliser…</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Je vous souhaite une bonne lecture...</span><br />
<br />
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Tit'Stephhttp://www.blogger.com/profile/13375052284736549732noreply@blogger.com1