tag:blogger.com,1999:blog-6467858635312121842024-03-19T00:31:11.146-07:00Blog 75Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.comBlogger11502125tag:blogger.com,1999:blog-646785863531212184.post-34389853671245196572024-03-18T06:18:00.000-07:002024-03-18T06:18:07.539-07:00Recettes Petits Budgets-Purée de patidou<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrAOU8i4LVTxE5RxkBA0tgGWMYR_WGqxSqcbCP7ZU0c_iIhpqNq2rMhhtaLEAbt-m9ilqETBsq8QYu0dndIF_LmwZbW3MVU-rr-0CxpJFLfoXVd18UQ8mGfWAR8ZT2sMovkXL5toVkWibrAAgeai1fwjcXlHiGD4pJxNtNwo89In6HZbhvxjwvjGkEujn/s583/courge%20patidougp1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="583" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrAOU8i4LVTxE5RxkBA0tgGWMYR_WGqxSqcbCP7ZU0c_iIhpqNq2rMhhtaLEAbt-m9ilqETBsq8QYu0dndIF_LmwZbW3MVU-rr-0CxpJFLfoXVd18UQ8mGfWAR8ZT2sMovkXL5toVkWibrAAgeai1fwjcXlHiGD4pJxNtNwo89In6HZbhvxjwvjGkEujn/w640-h428/courge%20patidougp1.jpg" width="640" /></a></div><p></p><div style="text-align: center;"><span style="font-family: arial;"><span style="color: #666666; font-size: x-large;"><strong><br /></strong></span></span></div><div style="text-align: center;"><span style="font-family: arial;"><span style="color: #666666; font-size: x-large;"><strong>Purée de patidou</strong></span><br /><span style="font-size: large;"><strong></strong></span></span></div><span style="font-family: arial; font-size: medium;"><strong><span><br /></span></strong><span><em><strong><span style="color: #cc0000;">Préparation :</span></strong><span style="font-weight: bold;"><span style="color: #cc0000;"> </span><span style="color: #000099;">10 mn</span></span><strong><br /><span style="color: #cc0000;">Cuisson :</span></strong><span style="color: #000099; font-weight: bold;"> 50 mn</span><strong><br /><span style="color: #cc0000;">Pour 4 personnes</span></strong></em></span><em style="font-weight: bold;"><span style="color: #000099;"><br />500 g de patidou (variété de courge appelée aussi sweet dumpling)<br />1 cuillerée à soupe d’huile d’olive<br />Sel et poivre<br /></span></em><span style="color: #cc0000; font-weight: bold;">1. </span><span style="font-weight: bold;">Préchauffez le four à 200 °C (th. 6-7). Passez le patidou sous l’eau. Coupez-le en deux, de haut en bas. Ôtez les graines.</span><span style="font-weight: bold;"><br /><span style="color: #cc0000;">2.</span></span><span style="color: red; font-weight: bold;"> </span><span style="font-weight: bold;">Déposez les deux moitiés de patidou dans un plat à four. Salez et poivrez l’intérieur. Badigeonnez d’huile d’olive. Couvrez d’aluminium ménager et mettez à cuire au four pendant 50 minutes.</span><span style="font-weight: bold;"><br /><span style="color: #cc0000;">3.</span></span><span style="font-weight: bold;"><span style="color: #cc0000;"> </span>Lorsque le patidou est tendre, sortez-le du four. Prélevez la chair avec une cuillère à soupe. Ecrasez-la grossièrement à la fourchette. Servez chaud.</span></span><div><span style="font-family: arial; font-size: medium;"><b><br /></b><strong><em><span style="color: #cc0000;">Petits plus :</span></em></strong><br /><strong><em><span style="color: #000099;">Ajoutez de la crème, du beurre ou du parmesan râpé à la purée.<br />Agrémentez-la de pignons de pin.</span></em></strong></span></div><div><span style="font-family: arial; font-size: medium;"><strong><em><span style="color: #000099;"><br /></span><span style="color: #cc0000;">Tours de main :</span></em></strong><br /><strong><em><span style="color: #000099;">Vérifiez la cuisson en enfonçant la pointe d’un couteau dans la chair du légume : elle ne doit pas rencontrer de résistance.<br />Pour ne pas vous brûler en prélevant la chair, laissez tiédir le patidou dans le four, il se pèlera plus facilement.</span></em></strong></span></div><div><span style="font-family: arial; font-size: medium;"><strong><em><span style="color: #000099;"><br /></span></em></strong></span></div><div><span style="font-family: arial; font-size: medium;"><strong><em><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo99ehq0prWLx7xNc0gs3lZI2Ik6z0ki9KkZJ7QD1cTLi0NASoj1zXpC2vbH1G1u1GWt-V7ccwcS88mMdIS6UvRPEIgdx-LIwkF-qsYj0PDOet3Zaz8OtKgGyX0jVbDDqWpFXiiGpULJKGLsQRw2ODH2CztVXNfMrDIK1N6KKmL91k0aIebV1dUppqlRy/s846/huile%20d'olive%20gp13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="564" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWo99ehq0prWLx7xNc0gs3lZI2Ik6z0ki9KkZJ7QD1cTLi0NASoj1zXpC2vbH1G1u1GWt-V7ccwcS88mMdIS6UvRPEIgdx-LIwkF-qsYj0PDOet3Zaz8OtKgGyX0jVbDDqWpFXiiGpULJKGLsQRw2ODH2CztVXNfMrDIK1N6KKmL91k0aIebV1dUppqlRy/w426-h640/huile%20d'olive%20gp13.jpg" width="426" /></a></div></em></strong></span></div>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-6715254455467145562024-03-18T06:16:00.000-07:002024-03-18T06:16:55.873-07:00Recettes Petits Budgets-Tourte aux épinards<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77cf9PIVQnJ2ttLqW66TfJM-rVXXmvy17JEkLONZiOIY5YoeyJZflDWoPvQEUs0JNWlNue989WUmddJaybVlC-qkSAWE5FzBfrRo4kK73ubWPEJV_OQNdAEFw3ABbFT463HQEmuP9ncOd/s1000/tourte+gp3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="1000" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77cf9PIVQnJ2ttLqW66TfJM-rVXXmvy17JEkLONZiOIY5YoeyJZflDWoPvQEUs0JNWlNue989WUmddJaybVlC-qkSAWE5FzBfrRo4kK73ubWPEJV_OQNdAEFw3ABbFT463HQEmuP9ncOd/w640-h360/tourte+gp3.jpg" width="640" /></a></p><p style="text-align: center;"><br /></p><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="font-family: arial; font-size: x-large;">Tourte aux épinards</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Préparation :</span><span style="color: #365f91;"> </span><span style="color: #2b2179;">10 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #2b2179;">25 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 4 personnes</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g d’épinards surgelés</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de mozzarella</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">½ brique de crème fraîche à 15%</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 pâte brisée</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sel et poivre</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Étalez la pâte dans un moule et piquez-la à la fourchette ; faites préchauffer le four à 180 °C (th. 6).</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> </span>Faites « sécher » les épinards dans une poêle antiadhésive.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>3.</span> </span>Divisez tous les ingrédients en deux portions, et mettez une première couche d’épinards, une couche de crème, une couche de mozzarella sur la pâte. Salez et poivrez.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span> Répétez l’étape précédente avec la seconde portion des ingrédients.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">5.</span> Enfournez et laissez cuire 25 minutes, jusqu’à ce que la tarte soit bien dorée.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Petit plus :</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Ajoutez un peu de gruyère sur la tarte avant de la passer au four.</span></div><div style="color: #2b2179; font-style: italic; font-weight: bold; margin: 0in;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnkMgwlRTeEh9gZA8-ClN8dgwf4fQ4VJP4LJw3q7aKue9RWC4CzvxfUgVyLqLk345zS6B-GV0CTLAzrzRoMiJoBhtDHJ4sb-fo-IqyFwqLF6ZRKw2jjInO66dkJJ6E4wNt80dbXmyH5rx/s1600/%C3%A9pinards+gp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnkMgwlRTeEh9gZA8-ClN8dgwf4fQ4VJP4LJw3q7aKue9RWC4CzvxfUgVyLqLk345zS6B-GV0CTLAzrzRoMiJoBhtDHJ4sb-fo-IqyFwqLF6ZRKw2jjInO66dkJJ6E4wNt80dbXmyH5rx/w640-h420/%C3%A9pinards+gp2.jpg" width="640" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-68172220862783030072024-03-18T06:15:00.000-07:002024-03-18T06:15:14.859-07:00Recettes Petits Budgets-Salade de carottes au jus d’orange et au cumin<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8ndqVWq1oVI-GqQ0YMjO9ktS6MDC2m0w1SOr9BwIcyg-XNW1S2OpSjuw4hP9Fg6i9nRRo1cK5KVpPMxGKFaGQuinG4jWT9mxag5OgU32RyRLOMh9fQsM1YWGvqbounAkiNzURxan7onfiWmMGMlHfwgSsCA3fqXVVKAka7yk_3HUTnb_7ODpNlEkcA/s810/carotte%20gp13.jpg" style="font-family: arial; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8ndqVWq1oVI-GqQ0YMjO9ktS6MDC2m0w1SOr9BwIcyg-XNW1S2OpSjuw4hP9Fg6i9nRRo1cK5KVpPMxGKFaGQuinG4jWT9mxag5OgU32RyRLOMh9fQsM1YWGvqbounAkiNzURxan7onfiWmMGMlHfwgSsCA3fqXVVKAka7yk_3HUTnb_7ODpNlEkcA/w426-h640/carotte%20gp13.jpg" width="426" /></a></p><div style="text-align: center;"><b style="font-family: arial;"><span><span style="color: #666666;"><span style="font-size: x-large;"><br /></span></span></span></b></div><div style="text-align: center;"><b style="font-family: arial;"><span><span style="color: #666666;"><span style="font-size: x-large;">Salade de carottes au jus d’orange et au cumin</span> </span></span></b></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span><span style="color: #cc0000;">Préparation :</span><span style="color: #000099;"> 20 mn </span></span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span><span style="color: #cc0000;">Cuisson :</span><span style="color: #000099;"> sans </span></span></em></b></span></div><div><span style="color: #cc0000; font-family: arial;"><b><em style="font-size: large;"><span>Pour 4 personnes</span><span> </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">500 g de carottes </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">1 orange </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">1 citron </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">1 cuillerée à café d’eau de fleur d’oranger </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">1 cuillerée à soupe de sucre en poudre </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">½ cuillerée à soupe de cumin en poudre </span></em></b></span></div><div><span style="font-family: arial;"><b><em style="font-size: large;"><span style="color: #000099;">Sel</span></em><span style="font-size: medium;"> </span></b></span></div><div><span style="font-family: arial;"><b><span style="font-size: medium;"><span style="color: #cc0000;">1.</span> Pressez l’orange et le citron. </span></b></span></div><div><span style="font-family: arial;"><b><span style="color: #cc0000; font-size: medium;">2. </span></b></span><b style="font-family: arial;"><span style="font-size: medium;">Versez le jus dans un saladier, ajoutez l’eau de fleur d’oranger, 1 pincée de sel, le sucre et le cumin. </span></b></div><div><b style="font-family: arial;"><span style="font-size: medium;"><span style="color: #cc0000;">3. </span>Mélangez le tout. </span></b></div><div><b style="font-family: arial;"><span style="font-size: medium;"><span style="color: #cc0000;">4. </span>Râpez finement les carottes et ajoutez-les au contenu du saladier. </span></b></div><div><b style="font-family: arial;"><span style="font-size: medium;"><span style="color: #cc0000;">5. </span>Mélanger et servez bien frais. </span></b></div><div><b style="font-family: arial;"><em style="font-size: large;"><span style="color: #cc0000;"><br /></span></em></b></div><div><b style="font-family: arial;"><em style="font-size: large;"><span style="color: #cc0000;">Variante : </span></em></b></div><div><b style="font-family: arial;"><em style="font-size: large;"><span style="color: #000099;">Vous pouvez agrémenter cette salade de pignons de pin ou d’amandes effilées.</span></em></b></div><div><b style="font-family: arial;"><em style="font-size: large;"><span style="color: #000099;"><br /></span></em></b></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPe7Lxo6qCRn8hf3yCwY346DbsPDnP1x9LlHKmn1HwqqScDqoGgJd56RUUY3ZNxTINXftZOgRJe0CHdI1lhQy0a60rTiNT1SoyMVSx5-qFJPw62WMM0odFUsfZhQxaoaC-0_dLN_oNTAocx64DIg9i8PMleKsQDcUerqRTsuv5vvkgvJ5m7CXpNtmkA/s800/cumin%20gp%204.jpg" style="font-family: arial; font-size: large; font-style: italic; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPe7Lxo6qCRn8hf3yCwY346DbsPDnP1x9LlHKmn1HwqqScDqoGgJd56RUUY3ZNxTINXftZOgRJe0CHdI1lhQy0a60rTiNT1SoyMVSx5-qFJPw62WMM0odFUsfZhQxaoaC-0_dLN_oNTAocx64DIg9i8PMleKsQDcUerqRTsuv5vvkgvJ5m7CXpNtmkA/w640-h640/cumin%20gp%204.jpg" width="640" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-14544506452114182412024-03-18T06:13:00.000-07:002024-03-18T06:13:44.714-07:00Recettes Petits Budgets-Riz aux champignons de Paris<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH9a_MiTk_QTj_DrgGU8sqjRomIDOsb-CMYoSNxOOCjBTBnWh1_NZD0aI3jVcnmO4tBzQy6j39fTsStDNAC6z-vbA1P1xMWRSlJjydcOVu2VazfGifZ93rq_YCJaJMbW0Mk1xb54DS80T/s1600/riz+gp1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH9a_MiTk_QTj_DrgGU8sqjRomIDOsb-CMYoSNxOOCjBTBnWh1_NZD0aI3jVcnmO4tBzQy6j39fTsStDNAC6z-vbA1P1xMWRSlJjydcOVu2VazfGifZ93rq_YCJaJMbW0Mk1xb54DS80T/w426-h640/riz+gp1.jpg" width="426" /></a></p><div style="color: grey; font-weight: bold; margin: 0in;"><span face="arial, helvetica, sans-serif"><br /></span></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="font-family: arial; font-size: x-large;">Riz aux champignons de Paris</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Préparation :</span><span style="color: #365f91;"> </span><span style="color: #382b6f;">15 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #382b6f;">20 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 4 personnes</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">150 g de riz semi-complet</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de champignons de Paris</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 échalote</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">10 cl de crème fraîche</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à café de curry</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1/2 cuillerée à soupe d’huile d’olive</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sel et poivre</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Versez dans une casserole une quantité d’eau égale à deux fois le volume du riz. Salez.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2.</span> Rincez longuement le riz sous l’eau froide en le frottant entre vos mains, jusqu’à ce que l’eau soit claire. Versez le riz dans la casserole, portez à ébullition sur feu vif, couvrez, réduisez le feu et laissez cuire jusqu’à ce que toute l’eau soit absorbée. Laissez cuire encore 5 minutes, retirez du feu et laissez reposer 5 minutes.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3.</span> Pendant ce temps, pelez l’échalote et hachez-la. Ôtez la partie sableuse du pied des champignons. Lavez-les rapidement, égouttez-les et coupez-les en lamelles. Faites chauffer l’huile dans une poêle. Laissez blondir l’échalote 2 minutes, puis ajoutez les champignons et faites-les cuire à feu vif jusqu’à ce que toute leur eau soit évaporée. Salez et poivrez.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span> Incorporez le curry à la crème et faites chauffer doucement.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">5.</span> Ajoutez au riz les champignons et la crème. Mélangez et servez chaud.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Variante :</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Faites sauter des pleurotes coupées en lamelles épaisses avec des lardons et suivez la recette, mais sans le curry.</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Tour de main :</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Pour laver les champignons, passez-les un à un sous l’eau froide courante, en frottant rapidement le chapeau. Ne les laissez surtout pas tremper car ils se gorgeraient d’eau.</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Antigaspi :</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Une fois chaude, l’huile d’olive devient très fluide, une bonne raison pour en user avec parcimonie !</span></div><div style="color: #382b6f; font-style: italic; font-weight: bold; margin: 0in;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5rPgm763aokMq1iyuDkzIeHz4JDN2YUgnJ6BTNcdHLJLC8SAaVqbu3Z5w-h2OolHQwa9Hjbp-hX9KtsSYB7Zq0znIC9Nz9dypo5aL4wKYbxOPauwSlAMOfEvUZXvqcx2dw6eXOo3knKH/s1600/champignons+de+paris+gp8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5rPgm763aokMq1iyuDkzIeHz4JDN2YUgnJ6BTNcdHLJLC8SAaVqbu3Z5w-h2OolHQwa9Hjbp-hX9KtsSYB7Zq0znIC9Nz9dypo5aL4wKYbxOPauwSlAMOfEvUZXvqcx2dw6eXOo3knKH/w640-h366/champignons+de+paris+gp8.jpg" width="640" /></a></div>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-79343157647531202002024-03-18T06:11:00.000-07:002024-03-18T06:11:57.727-07:00Recettes Petits Budgets-Tagliatelles au coulis de courgettes<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C6Cg5rpsZJTUSF5WhozxauHmxr6YPyVCJmedO6m-eU6aonqMrrFSmcOh8i8O-ajmhfgDfDh-fDJKHhTI2NSX739Afml8dl5nkR29G07Cl0f8HeGwYNH-V4KfXRdBFMLpHOQFFpF4a3co-7CmgZmgm_bU0BBkfF7qrtBoRE_6IcYwMwmxZlY3CbUteQ/s300/p%C3%A2tes%20tagliatelle%20gp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6C6Cg5rpsZJTUSF5WhozxauHmxr6YPyVCJmedO6m-eU6aonqMrrFSmcOh8i8O-ajmhfgDfDh-fDJKHhTI2NSX739Afml8dl5nkR29G07Cl0f8HeGwYNH-V4KfXRdBFMLpHOQFFpF4a3co-7CmgZmgm_bU0BBkfF7qrtBoRE_6IcYwMwmxZlY3CbUteQ/w640-h640/p%C3%A2tes%20tagliatelle%20gp2.jpg" width="640" /></a></p><p></p><div style="color: grey; font-weight: bold; margin: 0in;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div style="font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Tagliatelles au coulis de courgettes</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Préparation :</span><span> </span></span><span style="color: #2f2a70;">10 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #365f91;"> </span><span style="color: #2f2a70;">15 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 4 personnes</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">300 g de tagliatelles</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">300 g de courgettes</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 tablette de bouillon d’aromates échalote-persil</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 gousse d’ail</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">60 g de fromage de chèvre frais</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sel et poivre</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Rincez les courgettes, coupez les extrémités et pelez-les ; conservez 1 ou 2 rubans de peau. Coupez les courgettes en quatre puis recoupez-les en lamelles.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2.</span> Faites bouillir 10 cl d’eau. Ajoutez la tablette de bouillon et les courgettes. Couvrez et laissez cuire pendant 15 minutes.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3.</span> Faites chauffer une grande casserole d’eau, salez et mettez les pâtes ; mélangez à la fourchette et laissez cuire selon les indications portées sur l’emballage.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span> Pelez la gousse d’ail, retirez le germe et passez-la au presse-ail.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>5.</span> </span>Lorsque les courgettes sont cuites, mixer-les, ajoutez le fromage de chèvre émietté et l’ail. Mixer à nouveau. Vérifiez l’assaisonnement.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">6.</span> Hachez finement les rubans de peau de courgette et incorporez-les à la sauce.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>7.</span> </span>Égouttez les tagliatelles, versez-les dans un plat chaud. Servez sans attendre.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Astuce:</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Si vous utilisez des pâtes fraîches, doublez la quantité et laissez-les cuire seulement de 2 à 3 minutes.</span></div><div style="color: #365f91; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Petit plus :</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Des pâtes en couleurs. Si vous faites votre pâte à nouilles vous-même, préparez à cette occasion des tagliatelles colorées. Pour obtenir des pâtes vertes, faites cuire à sec dans une casserole 200 g d’épinards, égouttez-les soigneusement et passez-les au moulin à légumes grille fine. Ajoutez cette purée à la farine et aux œufs.</span></div><div style="color: #2f2a70; font-style: italic; font-weight: bold; margin: 0in;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWT7TQkKEfXPk6-f3_0e2NgubEmyIQSithJg2Yu0zr7ZxmrWo8jX9rMXR0Rgsar14yr8WfYd2ytPnh8w2EtZ-PJfWANjJ_QxqAiw2Qcwb7c8Yf1p57ugTsVpW2YgJKIyU_XnW38llEGuy/s1600/courgette+gp3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWT7TQkKEfXPk6-f3_0e2NgubEmyIQSithJg2Yu0zr7ZxmrWo8jX9rMXR0Rgsar14yr8WfYd2ytPnh8w2EtZ-PJfWANjJ_QxqAiw2Qcwb7c8Yf1p57ugTsVpW2YgJKIyU_XnW38llEGuy/s640/courgette+gp3.jpg" width="505" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-48965100022601206562024-03-17T12:36:00.000-07:002024-03-17T12:36:13.562-07:00Recettes Pâtisseries orientales-Keftas aux amandes<p style="text-align: center;"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5696355513067498642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xUGFgRAH9tO3Fy_3hv-xBcderRwd7d4jW_qnFC47lgEFPsrBhE1w8WsHF1ot1TpazcQ-COZg5qfK2IJxmejc2J9AjF03qwbaSei2nHirhL_aSFSRDxLe1FXf-Ts10Wmf1NyaYz7VdwI/s640/amande+p%25C3%25A2te+gp6.jpg" style="display: block; margin: 0px auto 10px;" width="480" /></p><div style="text-align: center;"><br /><span style="color: #666666; font-family: "arial"; font-size: x-large; font-weight: bold;">Keftas aux amandes</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Préparation :</span><span><span style="color: #cc0000;"> </span><span style="color: #365f91;">30 mn</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #365f91;"> <span color="rgb(0 , 0 , 153)">sans</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 20 gâteaux</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g d’amandes en poudre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">100 g de sucre en poudre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">3 cuillerées à soupe d’eau de fleur d’oranger</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de pâte d’amandes blanche, rose et verte, bien souple</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sucre glace</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>1.</span> </span>Dans un saladier, mélangez les amandes et le sucre. Ajoutez de l'eau de fleur d'oranger, petit à petit, jusqu'à obtenir une farce homogène.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> </span>Saupoudrez le plan de travail d'un peu de sucre glace. Étalez-y chaque pâte d'amandes sur 5 mm d'épaisseur pour obtenir un rectangle de 10 cm de large environ.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>3.</span> </span>Déposez la farce en une bande au milieu de chaque rectangle, sur toute la longueur. Rabattez la pâte d'amandes sur la farce pour former un boudin. Roulez celui-ci pour bien le refermer, puis aplatissez-le légèrement.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>4.</span> </span>Découpez les rouleaux en biais pour former des losanges. Badigeonnez ceux-ci d'eau de fleur d'oranger et saupoudrez-les de sucre glace.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Conseil</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Ces keftas sont originaires de la ville d'Alger. La farce peut être préparée avec des biscuits secs écrasés et des amandes en poudre en proportions égales, à la place des amandes seules.</span></div><div style="color: #000099; font-family: arial; font-size: 12pt; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-size: 13.6px;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vJg-UOPx6bwF6VgVmh8aIVrZPzi7ZLMzu_-AQ-WhvSyJciJgfGjJ13oRpqwaX66TGQEneBgCpsZVS3e1Vni0PHUhcJt2_ub5i3uN8RHvrtaBomdiLWJ08lEiEgJ3QTqotrXzA3YdOl4/s1600/keftas+gp1.jpg"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5696355884455302642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vJg-UOPx6bwF6VgVmh8aIVrZPzi7ZLMzu_-AQ-WhvSyJciJgfGjJ13oRpqwaX66TGQEneBgCpsZVS3e1Vni0PHUhcJt2_ub5i3uN8RHvrtaBomdiLWJ08lEiEgJ3QTqotrXzA3YdOl4/s640/keftas+gp1.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" width="640" /></a><p style="text-align: center;"> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-32379209809146918602024-03-17T12:34:00.000-07:002024-03-17T12:34:20.951-07:00Recettes Pâtisseries orientales-Mlabes<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5caTMND0fiiX1zBqmS3oChMtTbOaXNWjfpRaiNd6Jk0kY9YcRYpWmrb9ZAetLqnUABLPTC6QIBXtxrR8HFrncsI7MfcYvKKmL5rV_ODTukh6Qdh-nOq_I0CDV89k7WzcfLPTNXUSOCfy/s1600/mlabes+gp3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5caTMND0fiiX1zBqmS3oChMtTbOaXNWjfpRaiNd6Jk0kY9YcRYpWmrb9ZAetLqnUABLPTC6QIBXtxrR8HFrncsI7MfcYvKKmL5rV_ODTukh6Qdh-nOq_I0CDV89k7WzcfLPTNXUSOCfy/s640/mlabes+gp3.jpg" width="640" /></a></p><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div><span style="color: #666666; font-family: "arial"; font-size: x-large; font-weight: bold;">Mlabes</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Préparation :</span><span style="color: #365f91;"> <span style="color: #000099;">30 mn</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #365f91;"> <span style="color: #000099;">15 mn</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Séchage :</span><span><span style="color: #cc0000;"> </span><span style="color: #000099;">5 heures</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 20 gâteaux</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g d’amandes mondées</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g de sucre en poudre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">4 blancs d’œufs</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">4 cuillerées à soupe d’eau de rose ou d’eau de fleur d’oranger</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 cuillerées à soupe de chapelure</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Feuille d’or ou d’argent</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour le glaçage :</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 blancs d’œufs</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g de sucre glace</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Colorant alimentaire (facultatif)</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Préchauffez le four à 150 °C (th. 5).</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> </span>Mixez finement les amandes et le sucre. Versez la poudre obtenue dans un saladier puis ajoutez les blancs d'œufs, un à un, en mélangeant bien à chaque fois. Versez l'eau de rose (ou l'eau de fleur d'oranger), puis ajoutez la chapelure pour obtenir une pâte suffisamment compacte pour la rassembler en boule. Couvrez le saladier d'un torchon et laissez reposer pendant 15 minutes environ.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3.</span> Formez de petites boules de pâte de la taille d'une noix et déposez-les sur une plaque recouverte de papier sulfurisé. Enfournez pour 15 minutes.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span> <span style="font-style: italic;">Préparez le glaçage.</span> Battez légèrement les blancs d'œufs et mélangez-les peu à peu avec le sucre glace tamisé ; le glaçage doit être assez épais. Ajoutez éventuellement une goutte de colorant.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span style="color: #cc0000;">5.</span> Saisissez les gâteaux un à un entre le pouce et l'index, et plongez-les dans le glaçage puis retournez-les sur une grille. À l'aide d'une petite pince, déposez sur chacun un petit losange découpé dans la feuille d'or ou d'argent. Laissez sécher les gâteaux 5 heures à température ambiante sans les couvrir.</span><br /><span><br /></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Conseil</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Les mlabes proviennent de la ville d'Alger, où ils sont souvent décorés de glaçages colorés et vendus dans de jolies caissettes en papier. Si les gâteaux ne sont pas consommés le jour même, le glaçage peut devenir cassant. Pour éviter cet inconvénient, ajoutez à ce glaçage 1 cuillerée à café d'une huile neutre.</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span><br /></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfiDRTTn0GBPw0UaSAjaSunxOADzRoXnAWyMA2mVyqmzHi6fmFBLkzk-ERBwmDDf1ICS0ddPHJufe5ZuF9i2la-xtdR5uBFQDKGq9hI_zIqCZzX1Dfnld5KocjAjdnCGej_p7MXVFPphJ/s1600/mlabes+gp1.jpg" style="font-family: arial; font-size: 12pt; font-style: italic; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfiDRTTn0GBPw0UaSAjaSunxOADzRoXnAWyMA2mVyqmzHi6fmFBLkzk-ERBwmDDf1ICS0ddPHJufe5ZuF9i2la-xtdR5uBFQDKGq9hI_zIqCZzX1Dfnld5KocjAjdnCGej_p7MXVFPphJ/s640/mlabes+gp1.jpg" width="640" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-78936089040191178692024-03-15T09:55:00.000-07:002024-03-15T09:55:42.350-07:00Recettes Pâtisseries orientales-Baklavas aux noix<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZHycQXD3eCX1D_Lbg9XqaL0rvr5J8JQmDPRUM9lCblKFDs2Dk3EMoskIQvMZs4VvZGrwjf8QHiCyoN9A-Bdj7hXxiCkhPP1KdUkmHFWsJNkx9ahAEc-SMPOyFtXUlsz1jjhOEBM7NBPC/s1600/baklava+gp5.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZHycQXD3eCX1D_Lbg9XqaL0rvr5J8JQmDPRUM9lCblKFDs2Dk3EMoskIQvMZs4VvZGrwjf8QHiCyoN9A-Bdj7hXxiCkhPP1KdUkmHFWsJNkx9ahAEc-SMPOyFtXUlsz1jjhOEBM7NBPC/s640/baklava+gp5.PNG" width="606" /></a></p><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="font-family: arial; font-size: x-large;">Baklavas aux noix</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Préparation :</span><span> </span></span><span style="color: #000066;">30 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #365f91;"> </span><span style="color: #000066;">40 mn</span><span style="color: #365f91;"></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 20 gâteaux</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">20 feuilles de pâte filo</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">150 g de beurre fondu</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">300 g de miel</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour la farce :</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g d’amandes (non mondées)</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g de noix</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">100 g de sucre en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 pincée de sel</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">20 g de beurre fondu</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 cuillerées à soupe d’eau de fleur d’oranger</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Préchauffez le four à 180 °C (th. 6).</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> <span style="font-style: italic;">Préparez la farce.</span> </span>Hachez grossièrement les amandes et les noix. Dans un saladier, mélangez-les avec le sucre et la pincée de sel. Ajoutez le beurre fondu et l'eau de fleur d'oranger pour lier la farce.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3.</span> Montez le baklava. Beurrez un moule correspondant à la taille des feuilles de pâte filo. Disposez dedans 10 feuilles de pâte filo en les badigeonnant à chaque fois de beurre fondu. Recouvrez-les de toute la farce aux noix en égalisant bien, et en veillant à ne pas trop appuyer pour ne pas percer les feuilles du dessous. Posez sur la farce 10 autres feuilles de pâte filo en badigeonnant chacune de beurre.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span> Découpez délicatement le baklava dans le moule en losanges et badigeonnez généreusement la surface de beurre. Enfournez pour 40 minutes environ, jusqu'à ce que la pâte soit bien dorée.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">5.</span> Faites chauffer très doucement le miel dans une casserole pour le rendre liquide. Sortez le plat du four et arrosez aussitôt les baklavas de miel. Laissez refroidir dans le moule avant de déguster.</span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Conseil</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Pour une jolie finition, collez une amande sur chaque baklava avant la cuisson au four.</span></div><div style="color: #000066; font-family: Arial; font-size: 12pt; font-style: italic; font-weight: bold; margin: 0in;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS5FEF_wxC9efDtH_E7FFFPftmpsmhM36txGcEfo46f2p2mawoZE-kQnUfxt4LgMpXfTdAjF2i0CXbl_x9i5AXxMs2fc4K9UZ-Rz0V7NyfLpSc3C-r8byWiQKv7F2kt5kTYoLCVNhtcsj/s1600/baklava+gp6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS5FEF_wxC9efDtH_E7FFFPftmpsmhM36txGcEfo46f2p2mawoZE-kQnUfxt4LgMpXfTdAjF2i0CXbl_x9i5AXxMs2fc4K9UZ-Rz0V7NyfLpSc3C-r8byWiQKv7F2kt5kTYoLCVNhtcsj/s640/baklava+gp6.jpg" width="424" /></a></div>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-19759143528529717162024-03-15T09:54:00.000-07:002024-03-15T09:54:10.992-07:00Recettes Pâtisseries orientales-Bouchées à la pistache<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_PSb3aPBQqYL2Wha8KDIdcPcyRaOL3GIWxFV70vqWkDAbrKFDKITPBUPlivM1gyGKtWFOq9iapHW3YyGQ5Of2nBh-LiaovdPZrInX9MDnQ6i_ZjvKkGdtAMmma5q9bU7236sKlDp1hzV/s1600/kadaif+gp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_PSb3aPBQqYL2Wha8KDIdcPcyRaOL3GIWxFV70vqWkDAbrKFDKITPBUPlivM1gyGKtWFOq9iapHW3YyGQ5Of2nBh-LiaovdPZrInX9MDnQ6i_ZjvKkGdtAMmma5q9bU7236sKlDp1hzV/s640/kadaif+gp2.jpg" width="640" /></a></p><div style="color: grey; font-family: Arial; font-size: 16pt; font-weight: bold; margin: 0in;"><br /></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="font-family: arial; font-size: x-large;">Bouchées à la pistache</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Préparation :</span><span> </span></span><span style="color: #000066;">1 heure</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #365f91;"> </span><span style="color: #000066;">20 mn</span><span style="color: #365f91;"></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 20 gâteaux</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g de pâte à kadaïf (épiceries orientales)</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">350 g de beurre fondu</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour la farce :</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g de pistaches décortiquées</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de sucre en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">4 cuillerées à soupe de miel liquide</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à café de cannelle en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">¼ de cuillerée à café de clou de girofle moulu (facultatif)</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour le sirop :</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">40 cl d’eau</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">600 g de sucre en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à soupe de jus de citron</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 cuillerées à soupe d’eau de fleur d’oranger</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: red;">1.</span> Préchauffez le four à 180 °C (th. 6).</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> <span style="font-style: italic;">Préparez la farce.</span> </span>Dans un saladier, mélangez les pistaches, le sucre, le miel, la cannelle et le clou de girofle.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>3.</span> </span>Beurrez un moule à cake de 25 cm de long. Étalez la pâte à kadaïf délicatement sur le plan de travail, sur 1 cm d'épaisseur, de manière à obtenir un rectangle dont le grand côté correspondra à la longueur du moule.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>4.</span> </span>Disposez la farce sur la pâte, le long du grand côté, à quelques centimètres du bord. Roulez la pâte bien serré en commençant par le côté garni de farce. Déposez le rouleau dans le moule, la soudure vers le bas. Arrosez de beurre fondu et enfournez pour 20 minutes environ, jusqu'à ce que le dessus du rouleau soit doré.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>5.</span> <span style="font-style: italic;">Préparez le sirop.</span> </span>Dans une casserole, portez à ébullition l'eau avec le sucre, le jus de citron et, éventuellement, l'eau de fleur d'oranger. Laissez cuire 10 minutes à feu moyen, jusqu'à ce que le liquide se concentre. Réservez le sirop au chaud.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>6.</span> </span>À la sortie du four, versez le sirop sur le rouleau cuit et laissez refroidir. Découpez ensuite des tranches de 2 ou 3 cm d'épaisseur et disposez-les dans une assiette. Dégustez-les tièdes ou froides.</span></div><div style="color: red; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Conseil</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Pour renforcer le goût du beurre qui imprègne la pâte à kadaïf, utilisez du beurre clarifié, c'est-à-dire débarrassé, une fois fondu, du petit-lait qui se dépose au fond de la casserole.</span><br /><br /></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yqjdqLcU6tGcEQTKyh4pZNz1FPuITDHtGy9OoO2GdeDqModRyGSJwlXzpoMwtz2zbWDv2pcC0fP0ZVZz1d91tuYJG82AjwO9MwhyIzZliqdKZgHGFCr60YOAWZVDBUYMBYw09LD0j-2t/s1600/kadaif+gp1.PNG" style="font-family: Arial; font-size: 12pt; font-style: italic; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yqjdqLcU6tGcEQTKyh4pZNz1FPuITDHtGy9OoO2GdeDqModRyGSJwlXzpoMwtz2zbWDv2pcC0fP0ZVZz1d91tuYJG82AjwO9MwhyIzZliqdKZgHGFCr60YOAWZVDBUYMBYw09LD0j-2t/s640/kadaif+gp1.PNG" width="430" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-47845876814469879662024-03-15T09:52:00.000-07:002024-03-15T09:52:24.845-07:00Recettes Pâtisseries orientales-Zlabias<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXOoq_SQpmKImoc6op0ANESN19taiG-cbLGAiOzZTVvP5Xv3Tz1SxB6ziTaDrbpFc_wn0d1H_pGrfbxUFBSxwrE8FRvx0XrldvLcBVcypEuh-DKCo7ppEEqYnxVdwe-ycR904z7dWVwYXsGnkotvV19QYYmWxPuVBaSS0_aVloDfWna7F56ZpCHzCNQ/s736/zlabias%20gp4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXOoq_SQpmKImoc6op0ANESN19taiG-cbLGAiOzZTVvP5Xv3Tz1SxB6ziTaDrbpFc_wn0d1H_pGrfbxUFBSxwrE8FRvx0XrldvLcBVcypEuh-DKCo7ppEEqYnxVdwe-ycR904z7dWVwYXsGnkotvV19QYYmWxPuVBaSS0_aVloDfWna7F56ZpCHzCNQ/w640-h640/zlabias%20gp4.jpg" width="640" /></a></p><br /><p></p><div style="text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;"><b>Zlabias</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div style="font-style: italic; margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">Préparation :</span><span><span style="color: #cc0000;"> </span><span style="color: #000099;">25 mn</span></span></b></span></div><div style="font-style: italic; margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">Repos :</span><span><span style="color: #cc0000;"> </span><span style="color: #000099;">3 heures</span></span></b></span></div><div style="font-style: italic; margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">Cuisson :</span><span><span style="color: #cc0000;"> </span><span style="color: #000099;">4 mn par gâteau</span></span></b></span></div><div style="font-style: italic; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;"><b>Pour 15 gâteaux</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de farine</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">10 g de levure de boulanger</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 pincée de sel</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Colorant alimentaire rouge</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Colorant alimentaire jaune</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Huile pour bain de friture</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">300 g de miel liquide</span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">1.</span> Dans un saladier, mélangez la farine, la levure de boulanger et le sel. Versez 20 cl d’eau tiède, petit à petit, en remuant. Ajoutez quelques gouttes des colorants alimentaires rouge et jaune pour obtenir une couleur orange. Couvrez le saladier d’un linge et laissez la pâte lever pendant 2 heures.</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">2.</span> Mélangez la pâte puis laissez-la encore lever 1 heure. Elle doit quasiment doubler de volume.</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">3.</span> Chauffez l’huile de friture. Faites tiédir le miel.</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;"><span>4.</span> </span>Remplissez une poche à douille de pâte. Attention, celle-ci reste assez liquide : bouchez l’embout avec le doigt.</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><b><span style="color: #cc0000;">5.</span> Au-dessus de l’huile brûlante, versez la pâte en spirale ; cela demande un peu d’entraînement. Laissez dorer pendant 2 minutes sur chaque face.</b></span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b><span style="color: #cc0000;"><span>6.</span> </span>Egouttez les zlabias puis plongez-les dans le miel tiédi pendant quelques minutes. Laissez-les ensuite s’égoutter et refroidir sur une grille, elle-même posée sur un plateau pour recueillir le miel.</b></span><br /><span face=""arial" , "helvetica" , sans-serif"><b><br /></b></span></span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Spécialités tunisiennes, les zlabias ne manquent sur aucune table pendant le mois du ramadan. La légende raconte qu’un pâtissier aurait laissé reposer sa pâte à beignets trop longtemps. Devenus trop liquide, elle n’était plus utilisable. Répétant « zlabia », ce qui signifie « une catastrophe m’est arrivée », le malheureux a eu l’idée de faire couler la pâte à travers un entonnoir tout en bougeant ce dernier au-dessus d’un bain d’huile. Les zlabias étaient nés !</span></div><div style="color: #000099; font-family: arial; font-size: 12pt; font-style: italic; font-weight: bold; margin: 0in;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_xmSlI9FWJUTQnMtQlAMN_dIz0d6On0PS2wcn7RIA8APcyyOdQRa0b0vPHipTI8oPZDXcsUvlA1niWvwaiI9DmJiM1Ljov8QKu3L_TdHvIVgOpsXlvgY2zknXwFLthrGKmGkEsHagj8/s1600/zlabias+gp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_xmSlI9FWJUTQnMtQlAMN_dIz0d6On0PS2wcn7RIA8APcyyOdQRa0b0vPHipTI8oPZDXcsUvlA1niWvwaiI9DmJiM1Ljov8QKu3L_TdHvIVgOpsXlvgY2zknXwFLthrGKmGkEsHagj8/w640-h640/zlabias+gp2.jpg" width="640" /></a></div>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-54850010784787117192024-03-15T09:50:00.000-07:002024-03-15T09:50:01.567-07:00Recettes Pâtisseries orientales-Baklavas aux amandes et pistaches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53MN05lmSGZxeVtZrFhxTyNdetPc3PbghiDGfa9DWxm91M5pcVjBFtMXyChDTxYI1D4yVGbsN_Kaqe3yHYqjweDMHMOCdFSsi8do7puBikc0_rHLq2xKrz3nVnKwggavDxMV4-btAV7dwf917147qv163o1fvq0vzbT7QsZ4GxubG5nvx5VDfuYwo-g/s354/baklava%20gp15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="354" data-original-width="270" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53MN05lmSGZxeVtZrFhxTyNdetPc3PbghiDGfa9DWxm91M5pcVjBFtMXyChDTxYI1D4yVGbsN_Kaqe3yHYqjweDMHMOCdFSsi8do7puBikc0_rHLq2xKrz3nVnKwggavDxMV4-btAV7dwf917147qv163o1fvq0vzbT7QsZ4GxubG5nvx5VDfuYwo-g/w488-h640/baklava%20gp15.jpg" width="488" /></a></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;"><br /></span></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Baklavas aux amandes et pistaches</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Préparation :</span><span> </span></span><span style="color: #000066;">30 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #000066;">40 mn</span><span style="color: #365f91;"></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 20 gâteaux</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">20 feuilles de pâte filo</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">150 g de beurre fondu</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">300 g de miel</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour la farce :</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g d’amandes (non mondées)</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">100 g de sucre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">½ cuillerée à café de cannelle</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 pincée de sel</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">100 g de beurre fondu</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à soupe d’eau de fleur d’oranger</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g de pistaches en poudre</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>1.</span> </span>Préchauffez le four à 180 °C (th. 6).</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>2.</span> <span style="font-style: italic;">Préparez la farce.</span> </span>Hachez grossièrement les amandes. Dans un saladier, mélangez-les avec 50 g de sucre, la cannelle et la pincée de sel. Ajoutez 50 g de beurre fondu et l'eau de fleur d'oranger. Dans un autre saladier, mélangez les pistaches avec 50 g de sucre. Ajoutez 50 g de beurre fondu.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>3.</span> </span>Montez le baklava. Beurrez un moule correspondant à la taille des feuilles de pâte filo. Disposez dedans 10 feuilles de pâte filo en les badigeonnant à chaque fois de beurre fondu. Recouvrez-les de farce aux amandes en égalisant bien, et en veillant à ne pas trop appuyer pour ne pas percer les feuilles du dessous. Étalez ensuite la farce aux pistaches. Posez sur la farce 10 autres feuilles de pâte filo en badigeonnant chacune de beurre.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>4.</span> </span>Découpez avec précaution le baklava dans le moule en losanges. Badigeonnez généreusement la surface de beurre. Enfournez pour 40 minutes.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>5.</span> </span>Faites chauffer très doucement le miel dans une casserole pour le rendre liquide. Sortez le plat du four et arrosez aussitôt les baklavas de miel. Laissez refroidir dans le moule avant de servir.</span></div><div style="margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Conseil</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Après la cuisson au four, les baklavas sont en général arrosés de miel liquide. Vous pouvez remplacer ce dernier par un sirop épais à base d’eau, de sucre et de jus de citron.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCfk8yZdkO9MCWthF5_xYkiDbEAsewB72D41a0T-OIHAHdWXpTg19Eiv57viMZO8q9Z8tAr5sEas1KBKXPMbrplY6Z-N7xGwL2vp9YX9Pyywu8f5m45AyDHl2xBFhF2Q9j7eRY8C125FK/s1600/baklava+pistache+gp1.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCfk8yZdkO9MCWthF5_xYkiDbEAsewB72D41a0T-OIHAHdWXpTg19Eiv57viMZO8q9Z8tAr5sEas1KBKXPMbrplY6Z-N7xGwL2vp9YX9Pyywu8f5m45AyDHl2xBFhF2Q9j7eRY8C125FK/s640/baklava+pistache+gp1.PNG" width="441" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-48269229351980253042024-03-15T09:46:00.000-07:002024-03-15T09:46:23.433-07:00Recettes Marocaines-Salade d’olives<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRVeuFqmP3Iqw-uSF-fNIe2o-7uC2Op-u1shhDaKrzFViZSyqkSR9IcG8YiksskVJ70D1vGiQH6lF311MFNQVpUIf-gmU3W3AsAdVutipPe2q8RU7fO63koiRzLR6u48G-XwLqj6TyMg_/s1600/olives+noires+gp4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRVeuFqmP3Iqw-uSF-fNIe2o-7uC2Op-u1shhDaKrzFViZSyqkSR9IcG8YiksskVJ70D1vGiQH6lF311MFNQVpUIf-gmU3W3AsAdVutipPe2q8RU7fO63koiRzLR6u48G-XwLqj6TyMg_/s640/olives+noires+gp4.jpg" width="424" /></a></p><div style="color: grey; font-family: Arial; font-size: 16pt; font-weight: bold; margin: 0in;"><br /></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Salade d’olives</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span style="font-style: italic;">Préparation :</span><span> </span></span><span style="color: #000066; font-style: italic;">15 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Cuisson :</span><span style="color: #000066;"> sans</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Macération :</span><span style="color: #365f91;"> </span><span style="color: #000066;">2 heures</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 4 à 6 personnes</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g d’olives noires</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 citrons</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 gousse d’ail</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à café de paprika ou de piment doux</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 pincée de piment fort en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">3 pincées de cumin en poudre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à soupe d’huile d’olive</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>1.</span> </span>Rincez les olives et séchez-les à fond dans du papier absorbant.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2. </span>Pelez les citrons à vif, coupez-les en dés en retirant les membranes blanches et les pépins. Éventuellement pelez la gousse d’ail et passez-la au presse-ail. Mélangez tous les ingrédients dans un saladier et laissez macérer 2 heures au frais.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span style="color: #cc0000;">3.</span><span style="color: red;"> </span></span>Vous pouvez remplacer les citrons par 1 ou 2 oranges, selon leur grosseur.</span></div><div style="font-family: Arial; font-size: 12pt; font-weight: bold; margin: 0in;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoO-LFqlocTujb8lBMTAgimp5GhIwNsLl5Jak_9jWzofkD-6LeYKg7GoodmYHZuydYfsNiLT6VezrbwX73zjv_A6mTHJVftA8LdoRxP2RzyksG3sgf1cRb5RVulTzZ6hvvswP0FcWoV62/s1600/olives+noires+gp5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoO-LFqlocTujb8lBMTAgimp5GhIwNsLl5Jak_9jWzofkD-6LeYKg7GoodmYHZuydYfsNiLT6VezrbwX73zjv_A6mTHJVftA8LdoRxP2RzyksG3sgf1cRb5RVulTzZ6hvvswP0FcWoV62/s640/olives+noires+gp5.jpg" width="450" /></a></div>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-18094200318131665972024-03-15T09:44:00.000-07:002024-03-15T09:44:57.963-07:00Recettes Marocaines-Chorba aux légumes<p style="text-align: center;"><br /></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk3v8vS-nwZF6v6zchsRKO-lroPG7OFxj8-QgXiwgvx7ivvSVNS3fmgOXitWlRXU7E_MhjCT9hbntCP2R9LBX8FGc75TTdv1w41fsKAYdqTs4-dk1qEr6cVvTfZeUBj6qMP-mLKUKrQJ-/s1600/tomates+gp2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5625559484409671250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk3v8vS-nwZF6v6zchsRKO-lroPG7OFxj8-QgXiwgvx7ivvSVNS3fmgOXitWlRXU7E_MhjCT9hbntCP2R9LBX8FGc75TTdv1w41fsKAYdqTs4-dk1qEr6cVvTfZeUBj6qMP-mLKUKrQJ-/s640/tomates+gp2.jpg" style="display: block; margin: 0px auto 10px;" width="606" /></a><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: "arial";"><span class="Apple-style-span" style="color: #666666; font-size: x-large;">Chorba aux légumes</span></span></span><span class="Apple-style-span" style="font-family: "arial"; font-size: large;"><span class="Apple-style-span"></span></span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="color: red; font-style: italic; font-weight: bold;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;"><br /></span></span></div><div style="margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span style="font-style: italic; font-weight: bold;"><span class="Apple-style-span">Préparation :</span></span><span><span class="Apple-style-span"> </span></span></span><span color="rgb(0 , 0 , 153)" style="font-style: italic; font-weight: bold;"><span class="Apple-style-span">25 mn</span></span></span></div><div style="font-style: italic; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span style="font-weight: bold;"><span class="Apple-style-span">Cuisson :</span></span><span><span class="Apple-style-span"> </span></span></span><span color="rgb(0 , 0 , 153)" style="font-weight: bold;"><span class="Apple-style-span">40 mn</span></span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #cc0000; font-family: arial; font-size: medium;">Pour 6 personnes</span></span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">2 gros oignons</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">4 blancs de poireau</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">2 pommes de terre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">4 carottes</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">2 navets</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">4 tomates</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">2 branches de céleri</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">50 g de beurre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">2 litres de bouillon de bœuf</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">1 cuillerée à café de curcuma</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">50 g de vermicelle</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">4 branches de persil</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">4 branches de coriandre</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">Sel</span></div><div style="color: #000099; font-style: italic; font-weight: bold; margin: 0in;"><span class="Apple-style-span" style="font-family: arial; font-size: medium;">Poivre noir</span></div><div style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span class="Apple-style-span" style="color: #cc0000;">1.</span></span><span class="Apple-style-span"><span style="color: #cc0000;"> </span>Pelez les oignons et hachez-les. Nettoyez les poireaux, fendez-les en deux, détaillez-les en rondelles et lavez-les. Epluchez les pommes de terre, les carottes et les navets et coupez-les en dés. Plongez les tomates 10 secondes dans de l’eau bouillante, rafraîchissez-les aussitôt, pelez-les et concassez-les au couteau. Détaillez les branches de céleri en fines lamelles.</span></span></div><div style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span class="Apple-style-span"><span style="color: #cc0000;">2.</span><span style="color: red;"> </span></span></span><span class="Apple-style-span">Faites fondre le beurre dans un faitout et, quand il est bien mousseux, faites-y revenir les oignons et les poireaux sans les laisser dorer. Ajoutez les pommes de terre, puis arrosez avec le bouillon et portez à ébullition.</span></span></div><div style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span class="Apple-style-span" style="color: #cc0000;">3. </span></span><span class="Apple-style-span">Ajoutez alors les carottes, les navets, les tomates et le céleri dans le faitout. Salez légèrement, car le bouillon est déjà salé, poivrez largement. Ajoutez le curcuma, mélangez, couvrez. Dès la reprise de l’ébullition, comptez 20 minutes.</span></span></div><div style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span class="Apple-style-span" style="color: #cc0000;">4. </span></span><span class="Apple-style-span">Versez le vermicelle en pluie dans la soupe et laissez cuire pendant encore 5 minutes.</span></span></div><div style="font-weight: bold; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span><span class="Apple-style-span"><span style="color: #cc0000;">5.</span><span style="color: red;"> </span></span></span><span class="Apple-style-span">Rincez, épongez soigneusement le persil et la coriandre, hachez-en les feuilles. Versez la soupe en soupière, parsemez de persil et de coriandre hachés et servez sans attendre.</span><br /></span><span class="Apple-style-span" style="font-family: arial; font-size: small;"><br /></span><br /></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pBTp5cEI2pQC_WOVtDHMB5WZLkKzPRnN87vdnJb8YhW_SFYkAm9fy4wuWFhqd_x_WlofDXQ69CSWcF3bpgtAQtOGNo0wLq951Kh5_SWAiWyNTYo_1wth68OAOKTcP1e8LhXI74-z0Yqm/s1600/persil+gp6.jpg" style="font-family: arial; font-size: 12pt; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pBTp5cEI2pQC_WOVtDHMB5WZLkKzPRnN87vdnJb8YhW_SFYkAm9fy4wuWFhqd_x_WlofDXQ69CSWcF3bpgtAQtOGNo0wLq951Kh5_SWAiWyNTYo_1wth68OAOKTcP1e8LhXI74-z0Yqm/s640/persil+gp6.jpg" width="640" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-61160437003003615732024-03-15T09:43:00.000-07:002024-03-15T09:43:28.644-07:00Recettes Marocaines-Crêpes aux mille trous<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hp80QJORQHd9LC-LkIVK2e1efy59J5OPqcZzJQCParRqJp4OSpFlyMBBplvF1KvvYiqXaYIscCm-phauVKYIVGX_FaiTY_4DfxoyhTmwBnhfcpFyaf_76AklrM5ocTxLHmpyIyvBZmCk/s1600/crepes+mille+trous+gp2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hp80QJORQHd9LC-LkIVK2e1efy59J5OPqcZzJQCParRqJp4OSpFlyMBBplvF1KvvYiqXaYIscCm-phauVKYIVGX_FaiTY_4DfxoyhTmwBnhfcpFyaf_76AklrM5ocTxLHmpyIyvBZmCk/s640/crepes+mille+trous+gp2.jpg" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Crêpes aux mille trous</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000; font-style: italic;">Préparation :</span><span style="color: #365f91;"> </span><span style="color: #261f7b; font-style: italic;">5 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">Repos :</span><span style="color: #365f91;"> </span><span style="color: #261f7b;">2 heures</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #261f7b;">2 à 3 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 7 à 8 crêpes</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g de farine</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">200 g de semoule</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 sachet de levure de boulanger lyophilisée</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">½ cuillerée à café de sel</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 cuillerée à soupe d’huile</span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour servir</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Beurre</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Miel</span></div><div style="color: #261f7b; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Cannelle en poudre</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>1.</span> </span>Mélangez tous les ingrédients, sauf l’huile, versez environ 60 cl d’eau tiède et remuez pour obtenir une pâte fluide comme une pâte à crêpes. Couvrez et laissez reposez 2 heures au chaud.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2.</span><span style="color: red;"> </span>Faites chauffer une poêle à revêtement antiadhésif de 20 cm. Huilez-la légèrement. Versez une louche de pâte, en tournant la poêle pour l’étaler, et faites cuire 2 à 3 minutes à feu doux : des petits trous doivent se former à la surface. Faites cuire ainsi toutes les crêpes, d’un seul côté, et laissez-les refroidir sur un linge, sans les empiler.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3. </span>Badigeonnez-les de beurre et de miel, poudrez de cannelle et servez aussitôt.</span></div><div style="font-weight: bold; margin: 0in;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfR4eiTbA499aiFOTo7lnoWlD5o-qOHPKkeQan21x8h0scBO0t5Msak7JGcvsIva1f8mB3BdYtXIPSnaVk5iYVaE5uQPpZy6KB_l6OfWH_74SY6D6NUggX7KJ-mXuyJxSFioBWF9Preo7/s1600/miel+gp11.gif" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfR4eiTbA499aiFOTo7lnoWlD5o-qOHPKkeQan21x8h0scBO0t5Msak7JGcvsIva1f8mB3BdYtXIPSnaVk5iYVaE5uQPpZy6KB_l6OfWH_74SY6D6NUggX7KJ-mXuyJxSFioBWF9Preo7/s640/miel+gp11.gif" width="640" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-83785162681291028472024-03-15T09:42:00.000-07:002024-03-15T09:42:00.848-07:00Recettes Marocaines-Cornes de gazelle<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaURpyQMcp_iLj4pDm42eRnn9VeHAWVWyU8GnGKTutQDjCtQQg6VsmNfKPit_xOZFSuEqxoZDMPH1zpcPlOUBwT9DWsf5wrCHv8jldmfQpYLGOnGahySGhA7_tjbPxgjZanqDCkYtZCI/s1600/Cornes+gazelle+gp1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaURpyQMcp_iLj4pDm42eRnn9VeHAWVWyU8GnGKTutQDjCtQQg6VsmNfKPit_xOZFSuEqxoZDMPH1zpcPlOUBwT9DWsf5wrCHv8jldmfQpYLGOnGahySGhA7_tjbPxgjZanqDCkYtZCI/s640/Cornes+gazelle+gp1.jpg" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Cornes de gazelle</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000; font-style: italic;">Préparation :</span><span style="color: #365f91;"> </span><span style="color: #000066; font-style: italic;">45 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #000066;">15 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 15 cornes environ</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">500 g de pâte d’amandes</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">40 g de beurre</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">250 g de farine</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">3 cuillerées d’eau de fleur d’oranger</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 blanc d’œuf</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sel</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Séparez la pâte d’amandes en boules de la grosseur d’une noix, puis roulez chacune en forme de cigare.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2.</span><span style="color: red;"> </span>Préparez la pâte : faites fondre 30 g de beurre ; dans un saladier, disposez la farine en fontaine, mettez au centre le beurre fondu, 1 pincée de sel et la moitié de l’eau de fleur d’oranger, mélangez le tout en incorporant peu à peu le reste de l’eau de fleur d’oranger, jusqu’à ce que vous obteniez une pâte ferme et homogène.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3.</span> Séparez cette pâte en six morceaux pour pouvoir l’étaler plus facilement. Abaissez chacun d’eux au rouleau à pâtisserie aussi finement, si possible, qu’une feuille de papier à cigarette, sur le plan de travail légèrement fariné, en bandes longues.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">4.</span><span style="color: red;"> </span>Placez des cigares de pâte d’amandes sur la moitié de chaque fine feuille de pâte, espacés de 3-4 cm, dans le sens de la longueur de la feuille. Humectez la partie libre de la feuille de pâte et rabattez-la sur les rouleaux de pâte d’amandes en appuyant pour souder les bords. Détachez chaque corne à l’aide d’une roulette à pâtisserie pour les denteler, puis recourbez-les légèrement en forme de croissant.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">5.</span><span style="color: red;"> </span>Préchauffez le four à 170 °C (th. 5-6). Beurrez une plaque à pâtisserie.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">6.</span><span style="color: red;"> </span>Déposez les cornes de gazelle sur la plaque à pâtisserie. Piquez-les à plusieurs endroits avec une aiguille à tricoter ou les dents d’une fourchette, puis badigeonnez-les de blanc d’œuf battu.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">7. </span>Mettez au four et laissez cuire environ 15 minutes : les cornes de gazelle doivent être à peine dorées.</span></div><div style="font-family: Arial; font-size: 12pt; font-weight: bold; margin: 0in;"><br /></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QNjQWKml7a6oNp_Y23uyDthQll9DK4x5m_fJHy6OD2_YgoVYHu9OAuMUQiOBTWLncaw7YtOczZ5NadzV1hh-2TfDC57PXcAFHjrj7bXvQmKBX2qdb3Yrx8wuqF8aKEHF5za8MN4YxTk/s1600/amande+p%25C3%25A2te+gp6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QNjQWKml7a6oNp_Y23uyDthQll9DK4x5m_fJHy6OD2_YgoVYHu9OAuMUQiOBTWLncaw7YtOczZ5NadzV1hh-2TfDC57PXcAFHjrj7bXvQmKBX2qdb3Yrx8wuqF8aKEHF5za8MN4YxTk/s640/amande+p%25C3%25A2te+gp6.jpg" width="480" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-5503402825908920802024-03-15T09:39:00.000-07:002024-03-15T09:39:52.034-07:00Recettes Marocaines-Salade de persil<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWJQUZYbN2pReKOewFSkhyphenhyphen-P5yCM138SRZEwvwkyK2BDlOl4amXNHmbHWAZu_hmRzvJir7RCat9Qp29T7-xYvF3lbBQudIPYx0-dJNMf0WcLWpS-t-ldjlhcMvM1v62Dhi4H8ug7Yi1S3/s1600/persil+gp3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWJQUZYbN2pReKOewFSkhyphenhyphen-P5yCM138SRZEwvwkyK2BDlOl4amXNHmbHWAZu_hmRzvJir7RCat9Qp29T7-xYvF3lbBQudIPYx0-dJNMf0WcLWpS-t-ldjlhcMvM1v62Dhi4H8ug7Yi1S3/s640/persil+gp3.jpg" width="640" /></a></p><div style="color: grey; font-family: Arial; font-size: 16pt; font-weight: bold; margin: 0in;"><span style="color: #666666;"><br /></span></div><div style="color: grey; font-weight: bold; margin: 0in; text-align: center;"><span style="color: #666666; font-family: arial; font-size: x-large;">Salade de persil</span></div><div style="color: grey; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span style="font-style: italic;">Préparation :</span><span> </span></span><span style="color: #000066; font-style: italic;">10 mn</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;"><span>Cuisson :</span><span> </span></span><span style="color: #000066;">sans</span></span></div><div style="font-style: italic; font-weight: bold; margin: 0in;"><span style="color: #cc0000; font-family: arial; font-size: medium;">Pour 3 à 4 personnes</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 gros bouquet de persil plat très frais</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">1 oignon blanc moyen</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">2 gros citrons</span></div><div style="color: #000066; font-style: italic; font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;">Sel</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">1.</span> Rincez le persil et essorez-le à fond dans du papier absorbant. Hachez finement les feuilles. Épluchez l’oignon et hachez-le finement.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">2.</span><span style="color: red;"> </span>Pelez 1 citron à vif, coupez-le en dés, en retirant les membranes blanches et les pépins. Pressez le second citron pour en extraire le jus. Mélangez le persil, l’oignon et les dés de citron. Salez légèrement et arrosez de jus de citron. Mélangez à nouveau.</span></div><div style="font-weight: bold; margin: 0in;"><span style="font-family: arial; font-size: medium;"><span style="color: #cc0000;">3. </span>Servez frais, seul ou avec d’autres salades, ou encore avec une entrée chaude.</span></div><div style="font-family: Arial; font-size: 12pt; font-weight: bold; margin: 0in;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM6uh5nmqXQzVQ3yvv7mT4PRSsT6ZgDWYdSDwyAZWDe0Rb1cR-O038LR5Dic5tMXp_a4dAvX0h9yRNU31KnYkzOL8jxaZj7_u7IjXQnAEhZbYMKumYyI9THqez-EawhiGkrwbOoh-ocq2/s1600/citron+gp21.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM6uh5nmqXQzVQ3yvv7mT4PRSsT6ZgDWYdSDwyAZWDe0Rb1cR-O038LR5Dic5tMXp_a4dAvX0h9yRNU31KnYkzOL8jxaZj7_u7IjXQnAEhZbYMKumYyI9THqez-EawhiGkrwbOoh-ocq2/s640/citron+gp21.jpg" width="426" /></a> </p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-67202406063289770132024-03-14T09:08:00.000-07:002024-03-14T09:08:06.079-07:00Photos : Divers<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWybih82p-kH-BQede7ptAltB6qHhXj67LLEa6Vbh8g-67JrvDT-dFyAdrcRP_MbfmNLcMNUU8GKWtLh-wtLn2mpfRfuMyerjKNBGxO8Ka3Cp2n5qu_mw4spBN8cQwPlOa8DHwg_zw9USpUsVo2detSK-sdFoGfqYr5Gz86KT-ozPkCXqdnc7yfTtqSeu/s800/murs%20de%20paris%20gp25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWybih82p-kH-BQede7ptAltB6qHhXj67LLEa6Vbh8g-67JrvDT-dFyAdrcRP_MbfmNLcMNUU8GKWtLh-wtLn2mpfRfuMyerjKNBGxO8Ka3Cp2n5qu_mw4spBN8cQwPlOa8DHwg_zw9USpUsVo2detSK-sdFoGfqYr5Gz86KT-ozPkCXqdnc7yfTtqSeu/w640-h426/murs%20de%20paris%20gp25.jpg" width="640" /></a></div><br /><p></p><p><b style="color: #666666; font-family: arial; font-size: x-large;">Les Murs de Paris</b></p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-55410924435628497772024-03-14T09:06:00.000-07:002024-03-14T09:06:34.603-07:00Photos : Divers<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj86BTiAf_aJLEtG7lo-485DKj69ewwwSqeVpqU-Blnm6CXhCo8G67QCCXphLBP7RIhB3kqVeaKmSrybB9nDFG-GL48sPuK1Wyd41KCsw-Hs8rFcmI4L_91fDXKAW7yeaffyAwCVxtA5P__9uXIvFuhfWLlVnVgqW3EuXxvxGq6eWFiEuEUA_LCj9ZK8f/s800/murs%20de%20paris%2019-04-2009%20gp1%20rue%20des%20noues.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj86BTiAf_aJLEtG7lo-485DKj69ewwwSqeVpqU-Blnm6CXhCo8G67QCCXphLBP7RIhB3kqVeaKmSrybB9nDFG-GL48sPuK1Wyd41KCsw-Hs8rFcmI4L_91fDXKAW7yeaffyAwCVxtA5P__9uXIvFuhfWLlVnVgqW3EuXxvxGq6eWFiEuEUA_LCj9ZK8f/w640-h480/murs%20de%20paris%2019-04-2009%20gp1%20rue%20des%20noues.jpg" width="640" /></a></div><br /><p></p><p><b style="color: #666666; font-family: arial; font-size: x-large;">Les Murs de Paris</b></p>Blog 75http://www.blogger.com/profile/08011879217782710585noreply@blogger.com0tag:blogger.com,1999:blog-646785863531212184.post-76410574379956820122024-03-14T09:04:00.000-07:002024-03-14T09:04:41.117-07:00Photos : Divers<p style="text-align: center;"> </p><div class="separator" style="clear: both; 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