tag:blogger.com,1999:blog-83277112627634030602024-03-05T21:30:54.267+01:00Bulles et douceursSucré, salé, pimenté.bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-8327711262763403060.post-63638551848849678062013-12-14T09:42:00.001+01:002013-12-14T09:42:53.490+01:00Korean stir-fry pork and leeks salad - Stir fry de porc et salade de poireaux crus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfVrNbpfQhIgHFThcRN8ZpTYpd6uk2C7eOcYRJ-s_vvt3idJYCJnyjZbxROosUi50gePyH-zNACmpoOuW2M9ZXb0ovTRLj78onYPxIzK84E_SAuoEpnRHZAgdq9ptnQtnoVO10xJP2FrN/s1600/DSC02916a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfVrNbpfQhIgHFThcRN8ZpTYpd6uk2C7eOcYRJ-s_vvt3idJYCJnyjZbxROosUi50gePyH-zNACmpoOuW2M9ZXb0ovTRLj78onYPxIzK84E_SAuoEpnRHZAgdq9ptnQtnoVO10xJP2FrN/s400/DSC02916a.JPG" width="381" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">This dish is adapted from Mac-Jeok pork, a Korean grilled pork coated <a name='more'></a>with <i>doenjang</i> and that apparently was served only to kings. <i>Doenjang</i>, or fermented soy bean paste and corn syrup are two of the ingredients the mac-jeok recipe found in this beautiful website <a href="http://worldfoodvn.blogspot.ch/2012/02/mac-jeok-royal-korean-pork.html" target="_blank">here</a> uses; but as I didn't have them but still wanted to try the dish, I simply added my own little twist. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">The mouthwatering pictures from the original recipe make me believe her mac-jeok must be wonderful, but here a mixture of soy sauce and sesame paste (<i>tahini</i>) were used to replace <i>doenjang</i>, acacia honey replaced korean corn syrup and I stir fried instead of grilling the meat. Lecker. Tasty. So tasty. I prefer not to call my version mac-jeok as it might not taste the same with all the changes but it is definitely a dish I will be making very often in the future. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">The raw leeks salad is such a wonderful addition to the dish: soaking leeks in ice cold water and vinegar makes it nicely crispy: A true delight. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><b>Recipe adapted from </b><a href="http://worldfoodvn.blogspot.ch/2012/02/mac-jeok-royal-korean-pork.html" target="_blank"><b>worldfood</b></a></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><b>Serves 4</b></span></div>
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<span style="font-family: Courier New;"><b>Pork marinade:</b></span></div>
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<span style="font-family: Courier New;">700 g pork filet, cut into thin strips</span></div>
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<span style="font-family: Courier New;">2 onions, chopped</span></div>
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<span style="font-family: Courier New;">3 tbsp soy sauce</span></div>
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<span style="font-family: Courier New;">2 tbsp (sesame paste)tahini</span></div>
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<span style="font-family: Courier New;">4 tbsp water</span></div>
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<span style="font-family: Courier New;">1.5 tbsp acacia honey</span></div>
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<span style="font-family: Courier New;">3 cloves garlic, finely chopped</span></div>
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<span style="font-family: Courier New;">2 tbsp rice wine</span></div>
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<span style="font-family: Courier New;">1 tbsp sesame oil</span></div>
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<span style="font-family: Courier New;">a little black pepper</span></div>
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<span style="font-family: Courier New;"><b>Raw leeks salad:</b></span></div>
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<span style="font-family: Courier New;">2 leeks whites</span></div>
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<span style="font-family: Courier New;">4 tbsp soy sauce</span></div>
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<span style="font-family: Courier New;">2 tbsp sugar</span></div>
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<span style="font-family: Courier New;">2 tsp cider vinegar</span></div>
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<span style="font-family: Courier New;">1 tsp sesame oil</span></div>
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<span style="font-family: Courier New;">1 tsp toasted sesame seeds</span></div>
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<span style="font-family: Courier New;">1. Mix all ingredients for the marinade in a medium bowl. Rest for at least 1 hour.</span></div>
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<span style="font-family: Courier New;">2. Cut the whites of leek into small strips lenghtwise. Plunge them into a large bowl filled with ice water and 1 tablespoon of vinegar. Let rest for 20 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZkhg9NtOWbplhJmrVRpv_362mVD4YoktN_AtzyJoeuMCdvEbXTw1AarvxPx5pKsCKihaOsNaD6X0-XiSg0lxRhJbALtrKD62BIEK8wCdF9ioizoVTDYh0stSqpB2iOKSut_BEdZwYqAd/s1600/DSC02911a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZkhg9NtOWbplhJmrVRpv_362mVD4YoktN_AtzyJoeuMCdvEbXTw1AarvxPx5pKsCKihaOsNaD6X0-XiSg0lxRhJbALtrKD62BIEK8wCdF9ioizoVTDYh0stSqpB2iOKSut_BEdZwYqAd/s320/DSC02911a.JPG" width="240" /></a></div>
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<span style="font-family: Courier New;">3. Mix all the other ingredients for the salad and pour into the drained leeks <b><u>just before serving</u></b>.</span></div>
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<span style="font-family: Courier New;">4. Heat 2 tablespoons olive oil in a wok over medium-high heat. Swirl the oil around, for the meat not to stick to the pan.</span></div>
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<span style="font-family: Courier New;">5. Add the meat and sear for 5 to 6 minutes.</span></div>
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<span style="font-family: Courier New;">Serve immediately with the leek salad.</span></div>
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<span style="color: #93c47d; font-family: Verdana, sans-serif;"><b>* * * STIR FRY DE PORC ET SALADE DE POIREAUX CRUS * * *</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfVrNbpfQhIgHFThcRN8ZpTYpd6uk2C7eOcYRJ-s_vvt3idJYCJnyjZbxROosUi50gePyH-zNACmpoOuW2M9ZXb0ovTRLj78onYPxIzK84E_SAuoEpnRHZAgdq9ptnQtnoVO10xJP2FrN/s1600/DSC02916a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfVrNbpfQhIgHFThcRN8ZpTYpd6uk2C7eOcYRJ-s_vvt3idJYCJnyjZbxROosUi50gePyH-zNACmpoOuW2M9ZXb0ovTRLj78onYPxIzK84E_SAuoEpnRHZAgdq9ptnQtnoVO10xJP2FrN/s400/DSC02916a.JPG" width="381" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Cette recette est adaptée du Mack-Jeok, un plat coréen à base de porc grillé, qui à l'origine n'était apparemment servi qu'aux rois. Le <i>doenjang</i> (pâte de soja fermentée)et le sirop de maïs sont 2 des ingrédients utilisés dans la recette originale trouvée <a href="http://worldfoodvn.blogspot.ch/2012/02/mac-jeok-royal-korean-pork.html" target="_blank">ici</a>. Cependant n'ayant aucun des deux dans mes placards de cuisine, j'ai quand même décidé de me lancer, en utilisant ce que j'avais sous la main tout en restant dans le même esprit. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Les photos alléchantes de la recette originale me font croire que le mac-jeok est délicieux, mais ici, un mélange de sauce soja et pâte de sésame (ou tahini)en remplacement du <i>doenjang</i>, du miel d'acacia à la place du sirop de maïs (<i>corn syrup</i>)et une cuisson rapide au wok en ont fait un plat extrêmement savoureux. Je préfère ne pas parler ici de mac-jeok, car honnêtement je ne sais pas si mes changements/omissions donnent le même goût aux deux plats, mais certainement ce plat sera très souvent servi chez moi dans le futur. Je n'abandonne toutefois pas l'idée de mettre la main sur ce fameux <i>doenjang</i> et cuisiner un vrai Mac-jeok dans les prochaines semaines.</span><br />
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<span style="font-family: Courier New;">La salade de poireaux crus, une très belle découverte en ce qui me concerne, est une merveilleuse association qui nous a tous régalés; le fait de tremper les poireaux finement coupés dans de l'eau glacée additionnée de vinaigre les rend agréablement croustillants: un vrai délice.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><b>Pour 4 personnes</b></span></div>
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<span style="font-family: Courier New;"><b>Marinade de porc</b>:</span></div>
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<span style="font-family: Courier New;">700 g de filet de porc</span></div>
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<span style="font-family: Courier New;">2 oignons nouveaux, hachés</span></div>
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<span style="font-family: Courier New;">3 càs de sauce soja</span></div>
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<span style="font-family: Courier New;">2 càs de pâte de sésame (tahini)</span></div>
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<span style="font-family: Courier New;">4 càs d'eau</span></div>
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<span style="font-family: Courier New;">1.5 càs de miel d'acacia</span></div>
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<span style="font-family: Courier New;">3 gousses d'ail, finement hachées</span></div>
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<span style="font-family: Courier New;">2 càs de vin de riz</span></div>
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<span style="font-family: Courier New;">1 càs d'huile de sésame</span></div>
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<span style="font-family: Courier New;">un peu de poivre noir</span></div>
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<span style="font-family: Courier New;"><b>Salade de poireaux crus:</b></span></div>
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<span style="font-family: Courier New;">2 blancs de poireau</span></div>
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<span style="font-family: Courier New;">4 càc de sauce soja</span></div>
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<span style="font-family: Courier New;">2 càc de sucre</span></div>
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<span style="font-family: Courier New;">2 càc de vinaigre de cidre</span></div>
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<span style="font-family: Courier New;">1 càc d'huile de sésame</span></div>
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<span style="font-family: Courier New;">1 càc de graines de sésame grillées</span></div>
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<span style="font-family: Courier New;">1. Melanger tous les ingrédients de la marinade dans un saladier moyen. Réserver pendant au moins 1 heure. </span></div>
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<span style="font-family: Courier New;">2. Découper les blancs de poireau en petits bâtonnets fins dans la longueur. Les plonger dans un grand saladier rempli d'eau glacée additionnée de 1 cuillère à soupe de vinaigre. Réserver pendant 20 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZkhg9NtOWbplhJmrVRpv_362mVD4YoktN_AtzyJoeuMCdvEbXTw1AarvxPx5pKsCKihaOsNaD6X0-XiSg0lxRhJbALtrKD62BIEK8wCdF9ioizoVTDYh0stSqpB2iOKSut_BEdZwYqAd/s1600/DSC02911a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZkhg9NtOWbplhJmrVRpv_362mVD4YoktN_AtzyJoeuMCdvEbXTw1AarvxPx5pKsCKihaOsNaD6X0-XiSg0lxRhJbALtrKD62BIEK8wCdF9ioizoVTDYh0stSqpB2iOKSut_BEdZwYqAd/s320/DSC02911a.JPG" width="240" /></a></div>
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<span style="font-family: Courier New;">3. Mélanger tous les autres ingrédients pour l'assaisonnement de la salade et en napper les poireaux égouttés <b><u>juste avant de servir</u></b>.</span></div>
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<span style="font-family: Courier New;">4. Faire chauffer 2 cuillères à soupe d'huile d'olive dans un wok. </span><span style="font-family: Courier New;">Pencher le wok afin que l'huile recouvre entièrement le fond et les parois jusqu'à mi-hauteur, afin que la viande n'y colle pas. </span></div>
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<span style="font-family: Courier New;">4. Ajouter la viande et saisir pendant 5-6 minutes.</span></div>
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<span style="font-family: Courier New;">Servir immédiatement, accompagné de la salade de poireaux crus.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com1tag:blogger.com,1999:blog-8327711262763403060.post-48735695031271754482013-12-07T18:22:00.001+01:002013-12-07T23:01:57.953+01:00Christmas sweeties - Petites attentions pour Noel<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaTr5US3_jzLWmIX5FnHS2QeLwo_6nERUz9bwoBMHAs8VTUuRYRwfrNhkX0Wd6pKoKVIyVR_3nanNZjn5KfxjGHS2e9NGSP6Afn6p1IhTK88P9qgfjzbSCy06SSQoPOGUgSFRIBrE1ju4/s1600/DSC03277a+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaTr5US3_jzLWmIX5FnHS2QeLwo_6nERUz9bwoBMHAs8VTUuRYRwfrNhkX0Wd6pKoKVIyVR_3nanNZjn5KfxjGHS2e9NGSP6Afn6p1IhTK88P9qgfjzbSCy06SSQoPOGUgSFRIBrE1ju4/s400/DSC03277a+copy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Macaron à la rose</em></td></tr>
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<span style="font-family: "Courier New", Courier, monospace;">Demain matin j'embarque ma petite famille pour un voyage de 4 semaines</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> en Afrique, le blog risque d'en souffrir un tout petit peu et je m'en excuse d'avance. </span><br /></div>
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<span style="font-family: Courier New;">Vu qu'on passera les fêtes de fin d'année loin de la famille et des amis, j'ai réalisé le week end dernier ces petites douceurs en accompagnement de nos vœux.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd4lda8Y1RWTRdeMagNroUwF-OjIcazJCXT8Cxzy2Cwwuh9mTUZHAIIy4hYH99AgRsBkrOE0dFvU0RvhrrKcJ0OcsllVA-ONB_omcJIOa31JtifvoDNEsGKdS45d9vTXcjMnV_cEqWUdy/s1600/DSC03279a+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd4lda8Y1RWTRdeMagNroUwF-OjIcazJCXT8Cxzy2Cwwuh9mTUZHAIIy4hYH99AgRsBkrOE0dFvU0RvhrrKcJ0OcsllVA-ONB_omcJIOa31JtifvoDNEsGKdS45d9vTXcjMnV_cEqWUdy/s400/DSC03279a+copy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Rose macaron</em></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7ejn71cUiOMqrz5iUvQqbuaXCzb4tRZ6REM2e0__uQiChZUKwwUE5Ewr4SxNcylgrixo3YUFO3q4CfRvf3TUDxYSLvq3TKY29e_tJbnc1A2TN7sC73S8cz_2ZtKn5kXp6gdxa8gP81dN/s1600/DSC03284a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7ejn71cUiOMqrz5iUvQqbuaXCzb4tRZ6REM2e0__uQiChZUKwwUE5Ewr4SxNcylgrixo3YUFO3q4CfRvf3TUDxYSLvq3TKY29e_tJbnc1A2TN7sC73S8cz_2ZtKn5kXp6gdxa8gP81dN/s400/DSC03284a+copy.jpg" width="300" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Tomorrow morning I am taking my small familly to a 4-weeks trip to Africa, the blog might not be very active and I apologise in advance for that.</span></div>
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<span style="font-family: Courier New;">These are the little goodies I made last week end to send to some friends as best wishes, as we are going to spend Christmas away.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YVPOkx9jJ-5s_yHJAt9AXzCs1-kgmRx0gKfdsQSoZh1rCx4b4zeLibwMNmb_mUeh7aIwZbvJclwvCbReyB_n_Ajd0h3f2gvaw3mgPorr6vxyGmK-zzyQRIYtDJNCzzIyIdW4WDRWZh7i/s1600/DSC03286a+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YVPOkx9jJ-5s_yHJAt9AXzCs1-kgmRx0gKfdsQSoZh1rCx4b4zeLibwMNmb_mUeh7aIwZbvJclwvCbReyB_n_Ajd0h3f2gvaw3mgPorr6vxyGmK-zzyQRIYtDJNCzzIyIdW4WDRWZh7i/s400/DSC03286a+copy.jpg" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Macaron coco-choco</em></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAofAg82jTRoG4iYtttxliwrb5cn51xl-OMp5obAtsGhNLqoSwNeRVwIs9L9kkqQWKDIKcaRfdsTJULAasEe8LjjXLSENDn2Vtz6PtdsGS82HAn_zciTDQkkySRfqABTLQAmhnwB_sc5CA/s1600/DSC03289a+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAofAg82jTRoG4iYtttxliwrb5cn51xl-OMp5obAtsGhNLqoSwNeRVwIs9L9kkqQWKDIKcaRfdsTJULAasEe8LjjXLSENDn2Vtz6PtdsGS82HAn_zciTDQkkySRfqABTLQAmhnwB_sc5CA/s400/DSC03289a+copy.jpg" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Coconut and chocolate macaron</em></td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;"><em>Macarons infiniment vanille</em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em>Macarons à la banane</em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em>Banana macarons</em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em>Mini brioches</em> </td></tr>
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<br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-54607605406385873622013-12-06T16:51:00.000+01:002013-12-06T16:51:04.657+01:00Rogan josh - Curry d'agneau<div style="text-align: justify;">
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<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;">This dish gets its name from the paprika-like Kashmiri chillies </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">that are used generously to give it a deep red colour (Rogan josh implies that the dish is a joyous, burnished red colour). Madhur Jaffrey, in her book <a href="http://www.amazon.com/Simple-Indian-Cookery-Madhur-Jaffrey/dp/056352183X" target="_blank">Simple indian cookery</a> suggests using good-quality, sweet, bright-red paprika and adding a little Cayenne pepper to create the perfect heat. The fairly large amount of oil is necessary for making the sauce but any excess may be spooned off the top before serving.</span><br />
<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">It is possible to use stewing beef instead of lamb, just make sure to extend the cooking time to about 1 1/2 hours or until your beef is tender.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"><strong>Serves 4 to 6 </strong></span></div>
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<span style="font-family: Courier New;"><strong>Preparation time: 15 minutes</strong></span></div>
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<span style="font-family: Courier New;"><strong>cooking time: 1 1/4 hours</strong></span></div>
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<span style="font-family: Courier New;"><strong></strong></span> </div>
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<span style="font-family: Courier New;"><strong>Ingredients</strong></span></div>
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<span style="font-family: Courier New;">5 cm Piece of fresh root ginger, chopped</span></div>
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<span style="font-family: Courier New;">7 garlic cloves, chopped</span></div>
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<span style="font-family: Courier New;">6 tbsp groundnut oil</span></div>
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<span style="font-family: Courier New;">10 cardamom pods</span></div>
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<span style="font-family: Courier New;">2 bay leaves</span></div>
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<span style="font-family: Courier New;">2.5 cm Piece of cinnamon stick</span></div>
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<span style="font-family: Courier New;">900 g boneless lamb from the shoulder, cubed</span></div>
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<span style="font-family: Courier New;">200 g onions, finely chopped</span></div>
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<span style="font-family: Courier New;">2 teaspoons ground cumin</span></div>
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<span style="font-family: Courier New;">2 teaspoons ground coriander</span></div>
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<span style="font-family: Courier New;">1 teaspoon Cayenne pepper</span></div>
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<span style="font-family: Courier New;">1 1/2 tablespoons sweet, bright-red Paprika</span></div>
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<span style="font-family: Courier New;">2 teaspoons tomato puree</span></div>
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<span style="font-family: Courier New;">1 1/2 teaspoons salt</span></div>
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<span style="font-family: Courier New;">300 ml water</span></div>
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<span style="font-family: Courier New;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Courier New;">1. Drop the ginger and garlic into a food processor or blender, add 4 tablespoons of water and blend to a paste. Put the oil into a wide pan, preferably non-stick, and set it over a medium high heat. When it is hot, put in the cardamom pods, bay leaves and cinnamon stick. Quickly put in the lamb pieces (only as many as the pan will hold easily in a single ayer) and brown on all sides. Remove with a slotted spoon and put in a bowl. Brown the remaining meat in the same way.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">2. Add the onions to the oil left in the pan. Cook, stirring until they turn brown at the edges. Add the paste from the blender and stir for 30 seconds. Next add to the pan the cumin, coriander, cayenne and paprika, stir once and then add the tomato puree. Stir for 10 seconds.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">3. Add the meat and any whole spices that are still clinging to it, plus the salt and water. Stir well and bring to the boil. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">Serve with basmati rice and/or naan bread.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"></span> </div>
<h2 style="text-align: center;">
<span style="color: #c27ba0;">* * * ROGAN JOSH * * *</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCbUalQI51bYMVfsVMqRDXi8CDImSrR07wLeVj4PRnOOHRwcJl-0pd7bcN6o0s8WynhItVp_Ei5Zph5nJY9d5wu9uuNnJ1pAIVqpBN5me7gNP9yy99t20-zeNQoI6hqmuHogX-bCW9AYi/s1600/DSC02167a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCbUalQI51bYMVfsVMqRDXi8CDImSrR07wLeVj4PRnOOHRwcJl-0pd7bcN6o0s8WynhItVp_Ei5Zph5nJY9d5wu9uuNnJ1pAIVqpBN5me7gNP9yy99t20-zeNQoI6hqmuHogX-bCW9AYi/s640/DSC02167a+copy.jpg" width="428" /></a></div>
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<span style="font-family: Courier New;">Ce plat tire son nom des piments de la région du cashemire utilisés abondament dans la sauce, afin de lui donner cette belle couleur rouge foncé (rogan josh implique que le plat a belle couleur rouge lumineuse). Madhur Jaffrey,</span><span style="font-family: Courier New;"> dans son livre <a href="http://www.amazon.com/Simple-Indian-Cookery-Madhur-Jaffrey/dp/056352183X" target="_blank">Simple Indian Cookery</a> suggère d'utiliser du paprika doux, de bonne qualité et de couleur rouge vif afin d'obtenir le piquant et la couleur parfaites. La recette prévoit une quantité relativement importante d'huile, necessaire toutefois pour obtenir une sauce très goûteuse; cependant vous pouvez très bien une fois la cuisson terminée, enlever tout excès d'huile à la surface avant de déguster.</span></div>
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<span style="font-family: Courier New;">La recette peut être réalisée avec du ragoût de boeuf, pour cela, prévoir simplement une durée plus longue de cuisson, d'environ 1h30 minutes, jusqu'à ce que la viande soit bien tendre.</span></div>
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<span style="font-family: Courier New;"><strong>Recette pour 4 à 6 personnes</strong></span><br />
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<span style="font-family: Courier New;"><strong>Temps de préparation: 15 minutes</strong></span></div>
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<span style="font-family: Courier New;"><strong>Temps de cuisson: 1h15 minutes</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">1 morceau de 5 cm de gingembre frais, finement haché</span></div>
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<span style="font-family: Courier New;">7 gousses d'ail, hachées</span></div>
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<span style="font-family: Courier New;">6 càs d'huile neutre (arachide pour moi)</span></div>
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<span style="font-family: Courier New;">10 gousses de cardamome</span></div>
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<span style="font-family: Courier New;">2 feuilles e laurier</span></div>
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<span style="font-family: Courier New;">1 bâton de cannelle de 2.5 cm</span></div>
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<span style="font-family: Courier New;">900 g d'agneau désossé, coupé en morceaux de 2.5-3 cm</span></div>
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<span style="font-family: Courier New;">200 g d'oignons, finement haché</span></div>
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<span style="font-family: Courier New;">2 càc de cumin, moulu</span></div>
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<span style="font-family: Courier New;">2 càc de graines de coriandre, moulues</span></div>
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<span style="font-family: Courier New;">1 càc de poivre de cayenne</span></div>
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<span style="font-family: Courier New;">1.5 càs de paprika doux, rouge vif</span></div>
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<span style="font-family: Courier New;">2 càc de purée de tomate</span></div>
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<span style="font-family: Courier New;">1.5 càc de sel</span></div>
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<span style="font-family: Courier New;">300 ml d'eau</span></div>
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<span style="font-family: Courier New;">1. Mixer le gingembre et l'ail dans le bol d'un mixer, ajouter 2 cuillères à soupe d'eau et réduire en purée. Mettre l'huile dans une grande casserole, de préférence antiadhésive à feu moyen. Lorsqu'elle est chaude, mettre la cardamome, les feuilles de laurier et le bâton de cannelle. Remuer et, rapidement, ajouter des morceaux d'agneau si possible en une seule couche, et faire rapidement dorer sur toutes les faces. Retirer à l'aide d'une écumoire et réserver. Continuer avec la viande restante, retirer une fois dorée, ainsi que les épices entières.</span></div>
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<span style="font-family: Courier New;">2. Ajouter les oignons dans la même casserole avec le restant d'huile. Remuer jusqu'à léger brunissement sur les bords. Ajouter le mélange gingembre-ail et remuer durant 30 secondes. Ensuite ajouter le cumin, la coriandre, le piment de Cayenne et le paprika en une fois, remuer. Ajouter la purée de tomate et mélanger pendant 10 secondes.</span></div>
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<span style="font-family: Courier New;">3. Ajouter la viande et les épices entières, le sel et l'eau. Bien mélanger et porter à ébullition. Couvrir la casserole, baisser le feu et laisser mijoter doucement pendant 1 heure, ou jusqu'à ce que la viande soit bien tendre.</span></div>
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<span style="font-family: Courier New;">Servir avec du riz basmati et/ou du pain naan.</span><br />
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-30625974895539841962013-12-02T00:12:00.002+01:002013-12-02T00:12:20.764+01:00Bagels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyW0LeKqujbO4yI39dzVRQgH0s-cZEmeGiNVWzsIFeb3-uDFHVImhAVqJ8AwxSznwwKA_X2Y8yPNwhHZSc4tA8WFeS2kMoay5fXTSpf6TlXvUwZnajSl9wzF0ki-g3GDuGX2c9fQaCJL4/s1600/DSC03054a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyW0LeKqujbO4yI39dzVRQgH0s-cZEmeGiNVWzsIFeb3-uDFHVImhAVqJ8AwxSznwwKA_X2Y8yPNwhHZSc4tA8WFeS2kMoay5fXTSpf6TlXvUwZnajSl9wzF0ki-g3GDuGX2c9fQaCJL4/s640/DSC03054a+copy.jpg" width="360" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Another recipe from P. Reinhart. I don't know why I choosed that day to make his water-bagels</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">, since in fact I was looking for a focaccia recipe. I have never tasted New York bagels; in fact my only experience with bagels goes back to when I was studying in London, and some late evenings, after studying through the whole afternoon and evening I would run to my local Tesco to grab something for dinner before they closed the shop. Many times, I would buy reduced-to-clear bagels, first because as a broken student I was always looking for bargains (well, today I am no longer a student but I am equally happy with bargains...) and second because I later grew into liking them. I didn't know whether they were English, American or Canadian style bagels, if there was any difference in bagels'nationalities to be noticed, any information good to know about bagels, other than whether they still tasted nice or not at 11 pm... I just knew I liked them from time to time. And I have never tasted them outside of England (or London, or my local Tesco in East London...)</span><br />
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<span style="font-family: Courier New;">So when I saw the recipe in <a href="http://www.amazon.fr/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688" target="_blank">The bread Apprentice</a> book, I thought I should give it a go.</span><br />
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<span style="font-family: Courier New;">This is a long recipe. It takes time to complete all the steps, and unlike many bread recipes that takes 3,4 hours or even 2 two days to complete but that's due to the long proofing and resting time, here you spend a lot of time handling your dough. Well, minus the night fermentation. Shaping the bagels, boiling them and setting my phone alarm to 1 minute for each batch in the pot; and another minute after flipping. As soon as they are out, spread some sesame, make another batch, set the alarm, and the oven follows. bla bla bla, wow!</span><br />
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<span style="font-family: Courier New;">Ok, lets say it was my first attempt and I was careful not to go wrong, so it took me twice the time to complete each step. But after all that hard work, what was the result?</span><br />
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<span style="font-family: Courier New;">Well, ...it didn't taste like my reduced-to-clear Tesco bagels.</span><br />
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<span style="font-family: Courier New;">Because the bagels I had in the past (if I do remember well) were spongy. <em>Fertig</em>. Nothing more. These are crisp on the outside and chewy inside, and are full of flavour . Reinhart recommends boiling them for 2 minutes on each side, for a chewer texture; I boiled them for 1.5 minute so they were chewy enough. </span><br />
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<span style="font-family: Courier New;">Did I like them? </span><br />
<span style="font-family: Courier New;">I don't know. I wanted something and I got something else. </span><br />
<span style="font-family: Courier New;">But M loooved them. He really did. And I was surprised because he usually only likes wholemeal breads or some specific brioches, and still, he won't have a second slice of them. But this time he almost ate the whole batch I made, in a salmon sandwich that afternoon and for breakfast the following morning.</span><br />
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<span style="font-family: Courier New;">As for me, I am still in search for my student's time bagel's recipe. Nostalgic, me? Pas du tout!</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyQMCzFGmm4W45z3vc6UIMC5O4lLQ7AZ8AmVsy5NUwwhhrQlvYOjg-53urqXpz5xx9AnV4qO-9L_n34nHG1VTVVDgw9Bq660MtTU9YdlxitJbPyfZ9A_S33vpfBMfcj2wrBUjQI-KJCXI/s1600/DSC03055a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWyQMCzFGmm4W45z3vc6UIMC5O4lLQ7AZ8AmVsy5NUwwhhrQlvYOjg-53urqXpz5xx9AnV4qO-9L_n34nHG1VTVVDgw9Bq660MtTU9YdlxitJbPyfZ9A_S33vpfBMfcj2wrBUjQI-KJCXI/s640/DSC03055a+copy.jpg" width="412" /></a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes 12 large or 24 mini bagels</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"><strong>Sponge</strong></span></div>
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<span style="font-family: Courier New;">1 tsp instant yeast</span></div>
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<span style="font-family: Courier New;">4 cups bread flour</span></div>
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<span style="font-family: Courier New;">2 1/2 cups water, at room temperature</span></div>
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<span style="font-family: Courier New;"><strong>Dough</strong></span></div>
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<span style="font-family: Courier New;">1/2 tsp instant yeast</span></div>
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<span style="font-family: Courier New;">3 3/4 cups bread flour</span></div>
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<span style="font-family: Courier New;">2 3/4 tsp salt</span></div>
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<span style="font-family: Courier New;">1 tbsp honey (or brown sugar)</span></div>
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<span style="font-family: Courier New;"><strong>To finish</strong></span></div>
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<span style="font-family: Courier New;">1 tbsp baking soda</span></div>
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<span style="font-family: Courier New;">cornmeal or semolina flour for dusting</span></div>
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<span style="font-family: Courier New;">1. </span><span style="font-family: Courier New;">Stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlg3YN8fm2xh0yIwT8dC5UgEANNzQz5Hhw0_UkxccLaOu46G3p2FXjUIj_qx2jWalRgfJ3PsCJ90Btelek-ksLQd3UWvIJVh2EPHaoiJ-qIgcGk_RcOQtvWmGqjdhyafkpeojezi2n1k7/s1600/DSC03032a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlg3YN8fm2xh0yIwT8dC5UgEANNzQz5Hhw0_UkxccLaOu46G3p2FXjUIj_qx2jWalRgfJ3PsCJ90Btelek-ksLQd3UWvIJVh2EPHaoiJ-qIgcGk_RcOQtvWmGqjdhyafkpeojezi2n1k7/s320/DSC03032a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">2. </span><span style="font-family: Courier New;">In the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and honey. Mix on low speed until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.</span></div>
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<span style="font-family: Courier New;">3. Transfer the dough o the counter and knead for at least 10 minutes by hand or 6 minutes by machine. The dough should be firm, but still pliable and smooth. There should be no raw flour. If the dough seems too dry and rips, add a few Drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.</span></div>
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<span style="font-family: Courier New;">4. Immediately divide the dough into 12 equal pieces for standard bagel or smaller of preferred.</span></div>
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<span style="font-family: Courier New;">5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.</span></div>
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<span style="font-family: Courier New;">6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Shape the bagels. See the method <a href="http://www.youtube.com/watch?v=ymtIUhkbN6o" target="_blank">here</a></span></div>
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<span style="font-family: Courier New;">7. Place each of the shaped pieces on the pans. Mist the bagels very lightly with spray oil and cover loosey with plastic wrap. let the pans sit at room temperature for about 20 minutes.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ksA821zYDGktDseFYq6urKRkjwDF-X03ixhfp-bFhCiYu14vYc6i9fZVo3QxZXCBNiUIAysefTY65GAejkMD7472g_fyKM73bArlVQ2htsCt5dz0H74tTOpIwanSGZVcFmSa9idu9GK/s1600/DSC03033a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ksA821zYDGktDseFYq6urKRkjwDF-X03ixhfp-bFhCiYu14vYc6i9fZVo3QxZXCBNiUIAysefTY65GAejkMD7472g_fyKM73bArlVQ2htsCt5dz0H74tTOpIwanSGZVcFmSa9idu9GK/s320/DSC03033a+copy.jpg" width="293" /></a></span></div>
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<span style="font-family: Courier New;">8. Check to see if the bagels are ready to be retarded in the refrigerator by using the "float tset". Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.</span></div>
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<span style="font-family: Courier New;">9. The following day (or when you are ready to bake the bagels), preheat the oven to 260°C with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.</span></div>
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<span style="font-family: Courier New;">10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. If you decide to replace the paper, be sure to spray the new paper slightly with spray oïl to prevent the bagels from sticking to the surface. If you want to top the bagels, do so as soon as they come out of the water. </span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVs1kaYIsM8vWYbLhf3XcMzcW6oFtFYqw73V8L1LWkwKdUzyA72KP7UP1ZlIFhYhXbAaCetq4t373MpBxP-6hqse8WXQhI54yMed7YvxMkhIeNYJKCYRszIuxA8BdGIP98VYQ8KFHJkwX/s1600/DSC03045a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVs1kaYIsM8vWYbLhf3XcMzcW6oFtFYqw73V8L1LWkwKdUzyA72KP7UP1ZlIFhYhXbAaCetq4t373MpBxP-6hqse8WXQhI54yMed7YvxMkhIeNYJKCYRszIuxA8BdGIP98VYQ8KFHJkwX/s320/DSC03045a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees. After the rotation, lower the oven to 230°C and continue baking for about 5 minutes, or until the bagels turn light golden brown.</span></div>
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<span style="font-family: Courier New;">12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes before serving.</span></div>
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<span style="color: #e06666; font-size: x-large;">* * * BAGELS * * *</span> </h2>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27txdRaQ8L9yFBlB6TrEvp0Z4UVmEpg7nMauoJ2hEdHm8w4RbyjnzGMpYfJzzgnWQaQ3S46MzeyFSwsFLnT_8jBqQASC6x9eic4ygDGHNYQr8EULVb-Rqku4NQiNbTaau9IcgNUmj7GeG/s1600/DSC03053a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27txdRaQ8L9yFBlB6TrEvp0Z4UVmEpg7nMauoJ2hEdHm8w4RbyjnzGMpYfJzzgnWQaQ3S46MzeyFSwsFLnT_8jBqQASC6x9eic4ygDGHNYQr8EULVb-Rqku4NQiNbTaau9IcgNUmj7GeG/s640/DSC03053a+copy.jpg" width="480" /></a></span></div>
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<span style="font-family: Courier New;">Une nouvelle recette de P. Reinhart. Je ne sais pas pourquoi j'ai choisi ce jour-là de réaliser sa recette de <em>water-bagel</em> (bagel à l'eau), étant donné que je recherchais en fait une recette de focaccia. N'ayant jamais goûté aux bagels de New York, ma seule expérience remonte à mes années d'étudiante à Londres, quand après avoir étudié tout l'après midi et la soirée, tard le soir je courais au magasin Tesco du coin acheter mon diner avant qu'ils ne ferment. Très souvent j'ai acheté des bagels "<em>reduced-to-clear"</em>, d'abord car, l'étudiante fauchée que j'étais était toujours à l'affût de bonnes affaires (...et c'est toujours le cas aujourd'hui, même si étudiante, je ne le suis plus...). Ensuite, au fil du temps j'ai appris à les aimer, ces <em>reduced-to-clear</em> bagels. Je ne me suis jamais demandé quelle était la nationalité de ces bagels, anglais, américains ou canadiens; ou s'il y avait des différents types de bagels, ou même quelque info à savoir, autre que s'ils feraient disparaître ma faim ou non. Et puis, finalement ils me plaisaient bien. </span></div>
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<span style="font-family: Courier New;">Alors, lorsque j'ai vu la recette dans le livre <a href="http://www.amazon.fr/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688" target="_blank">The bread baker's apprentice</a>, je me suis dépêché de la réaliser.</span></div>
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<span style="font-family: Courier New;">Cette recette est longue. Il faut du temps pour réaliser toutes ses nombreuses étapes. Contrairement aux recettes classiques de boulangerie qui prennent 3,4 heures et même parfois plus d'un jour mais le temps est simplement rallongé par les longues périodes de pousse, ici on manipule beaucoup la pâte. (Ok, moins la fermentation pendant la nuit, mais bon quand même). Façonner les bagels, les bouillir par groupes de 2 ou 3, régler l'alarme pour 1.5 minute, les retourner, hop encore 1.5 minute d'alarme; à peine sortis de l'eau, saupoudrer de sésame et/ou pavot, et encore, y a le four qui suit, et surveiller car après quelques minutes faudra faire des rotations...waouh!!</span></div>
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<span style="font-family: Courier New;">Ok, disons qu'en étant à ma première tentative, il m'était important quand même de suivre à la lettre TOUTES les étapes indiquées, afin de mettre toutes les chances de succès de mon côté, et conclusion, j'ai mis 2 fois plus de temps à tout faire.</span></div>
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<span style="font-family: Courier New;">Et alors, ces bagels?</span></div>
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<span style="font-family: Courier New;">...Eh bien...ils n'ont pas le goût de mes bagels de Tesco...</span></div>
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<span style="font-family: Courier New;">Car ceux-là, ils étaient moelleux, spongieux. <em>Fertig</em>. Rien d'autre. Ceux-ci sont croustillants à l'extérieur, tendres, moelleux à l'intérieur avec une texture <em>chewy</em>, et surtout, surtout pleins de saveur.</span></div>
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<span style="font-family: Courier New;">Est ce que j'ai aimé?</span></div>
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<span style="font-family: Courier New;">Je ne sais pas. Je recherchais quelque chose et j'ai obtenu autre chose. Tout simplement.</span></div>
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<span style="font-family: Courier New;">Par contre, M. a a-do-ré! Ah ca! Et j'ai été assez surprise car d'habitude il n'aime que les pains à farine complète et certaines brioches, et encore, pour ces brioches il n'en prend jamais plus d'une tranche. Mais cette fois, il a mangé presque toute la fournée tout seul. D'abord ce même après midi dans un sandwich au saumon, et le lendemain au petit déjeuner.</span></div>
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<span style="font-family: Courier New;">Quant à moi, je suis toujours à la recette du bagel de mes années d'étudiante.</span></div>
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<span style="font-family: Courier New;">Nostalgique, moi? Pas du tout!</span></div>
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<span style="font-family: Courier New;"><strong>Pour 12 grands ou 24 petits bagels </strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;"><strong>Sponge:</strong></span></div>
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<span style="font-family: Courier New;">1 càc de levure instantanée</span></div>
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<span style="font-family: Courier New;">4 tasses de farine à pain</span></div>
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<span style="font-family: Courier New;">2 1/2 de tasses d'eau, à température ambiante</span></div>
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<span style="font-family: Courier New;"><strong>Pâte:</strong></span></div>
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<span style="font-family: Courier New;">1/2 càc de levure instantanée</span></div>
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<span style="font-family: Courier New;">3 3/4 tasses de farine à pain</span></div>
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<span style="font-family: Courier New;">2 3/4 càc de sel</span></div>
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<span style="font-family: Courier New;">1 càs de miel (ou de cassonnade)</span></div>
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<span style="font-family: Courier New;"><strong>Finition:</strong></span></div>
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<span style="font-family: Courier New;">1 càs de bicarbonate de soude alimentaire</span></div>
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<span style="font-family: Courier New;">maizena ou semoule, pour saupoudrer</span></div>
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<span style="font-family: Courier New;">1. </span><span style="font-family: Courier New;">Mélanger la levure à la farine dans un saladier. Ajouter l'eau et mixer jusqu'à obtenir une pâte homogène. Couvrir le saladier de film plastique et laisser à température ambiante pendant envion 2 heures, ou jusqu'à ce que le mélange devienne mousseux et double de volume. La masse devrait s'effronder si l'on laisse tomber le saladier sur le plan de travail.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlg3YN8fm2xh0yIwT8dC5UgEANNzQz5Hhw0_UkxccLaOu46G3p2FXjUIj_qx2jWalRgfJ3PsCJ90Btelek-ksLQd3UWvIJVh2EPHaoiJ-qIgcGk_RcOQtvWmGqjdhyafkpeojezi2n1k7/s1600/DSC03032a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlg3YN8fm2xh0yIwT8dC5UgEANNzQz5Hhw0_UkxccLaOu46G3p2FXjUIj_qx2jWalRgfJ3PsCJ90Btelek-ksLQd3UWvIJVh2EPHaoiJ-qIgcGk_RcOQtvWmGqjdhyafkpeojezi2n1k7/s320/DSC03032a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">2. Dans le même saladier, ajouter la levure et mixer. Ajouter 3 tasses de farine, le sel et le miel. Mixer à petite vitesse jusqu'à ce que le mélange forme une boule. Ajouter petit à petit les 3/4 de tasse de farine restants.</span></div>
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<span style="font-family: Courier New;">3.Pétrir la pâte à la main pendant au moins 10 minutes, ou 6 minutes à l'aide d'un robot ménager. La pâte devra être ferme, mais toujours souple et lisse. Si la pâte vous semble trop sèche, ajouter un peu d'eau et continuer à pétrir; et si elle semble collante, ajouter un peu plus de farine. La texture recherchée est une pâte souple mais pas collante.</span></div>
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<span style="font-family: Courier New;">4. Diviser le pâton en 12 morceaux égaux pour des bagels standard et 24 pour des petits bagels.</span></div>
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<span style="font-family: Courier New;">5. Couvrir à l'aide d'un linge humide et laisser reposer pendant environ 20 minutes.</span></div>
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6. Tapisser deux plaques de cuisson avec du papier sulfurisé. Façonner les bagels. Voir la méthode <span style="font-family: Courier New;"><a href="http://www.youtube.com/watch?v=ymtIUhkbN6o" target="_blank">ici</a>. </span></div>
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<span style="font-family: Courier New;">7. Placer chaque bagel sur les plaques, huiler légèrement le dessus et recouvrir de film plastique. Laisser reposer à température ambiante pendant environ 20 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ksA821zYDGktDseFYq6urKRkjwDF-X03ixhfp-bFhCiYu14vYc6i9fZVo3QxZXCBNiUIAysefTY65GAejkMD7472g_fyKM73bArlVQ2htsCt5dz0H74tTOpIwanSGZVcFmSa9idu9GK/s1600/DSC03033a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ksA821zYDGktDseFYq6urKRkjwDF-X03ixhfp-bFhCiYu14vYc6i9fZVo3QxZXCBNiUIAysefTY65GAejkMD7472g_fyKM73bArlVQ2htsCt5dz0H74tTOpIwanSGZVcFmSa9idu9GK/s320/DSC03033a+copy.jpg" width="293" /></a></div>
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<span style="font-family: Courier New;">8. Vérifier si les bagels sont prêts à être fermentés en faisant le test de flottement. Pour cela, remplir un bol d'eau froide ou à température ambiante. Y plonger un bagel, s'il remonte à la surface dans les 10 secondes, il est prêt; sinon le laisser reposer un peu plus à température ambiante, en faisant le test toutes les 20 minutes, jusqu'à ce qu'il flotte. Le temps necessaire varie selon la température ambiante et la rigidité de la pâte. Lorsque les bagels sont prêts, les placer au refrigérateur toute une nuit (ils peuvent y rester jusqu'à 2 jours).</span></div>
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<span style="font-family: Courier New;">9. Le lendemain, préchauffer le four à 260°C. Porter une grande casserole d'eau à ébullition et y ajouter le bicarbonate de soude.</span></div>
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<span style="font-family: Courier New;">10. Sortir les bagels du réfrigérateur et les plonger délicatement dans l'eau bouillante pendant 1 à 1.5 minute. Retourner et faire cuire l'autre face pendant le même temps. Si vous voulez recouvrir le dessus de vos bagels de graines, faites le à leur sortie de la casserole. Ici j'ai recouvert de graines de pavot et de graines de sésame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVs1kaYIsM8vWYbLhf3XcMzcW6oFtFYqw73V8L1LWkwKdUzyA72KP7UP1ZlIFhYhXbAaCetq4t373MpBxP-6hqse8WXQhI54yMed7YvxMkhIeNYJKCYRszIuxA8BdGIP98VYQ8KFHJkwX/s1600/DSC03045a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixVs1kaYIsM8vWYbLhf3XcMzcW6oFtFYqw73V8L1LWkwKdUzyA72KP7UP1ZlIFhYhXbAaCetq4t373MpBxP-6hqse8WXQhI54yMed7YvxMkhIeNYJKCYRszIuxA8BdGIP98VYQ8KFHJkwX/s320/DSC03045a+copy.jpg" width="240" /></a></div>
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<span style="font-family: Courier New;">11. Lorsque tous les bagels ont été cuits, poser les plaques sur les 2 étagères au milieu du four. Enfourner pendant environ 5 minutes, faire pivoter les plaques de 180°, baisser le four à 180°C et poursuivre la cuisson environ 5 minutes supplémentaires afin d'obtenir des bagels dorés.</span></div>
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<span style="font-family: Courier New;">12. Sortir du four et laisser refroidir les bagels sur une grille pendant environ 15 minutes avant de les servir.</span> </div>
<span style="font-family: Courier New;"></span><br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-11179531148949761442013-11-27T00:47:00.001+01:002013-11-27T00:47:27.320+01:00Vanilla cupcake - Cupcakes à la vanille<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG_DYQ_9uTiWUyuhATAWNK7PkuCTOSGZNK5BVIMEgZnt1zzRTkB7k4U-PYpWgdBaq3iiHM49EsZ7nKu-NMMbtcGx41aa9ktz2G5b2_yWhTHq8ic6sWB3m44qgMnWFsKch6TmR1n0c1dSZ/s1600/DSC00777a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG_DYQ_9uTiWUyuhATAWNK7PkuCTOSGZNK5BVIMEgZnt1zzRTkB7k4U-PYpWgdBaq3iiHM49EsZ7nKu-NMMbtcGx41aa9ktz2G5b2_yWhTHq8ic6sWB3m44qgMnWFsKch6TmR1n0c1dSZ/s640/DSC00777a+copy.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMdpDrhOpy8vRxKjj3aL2j_mMNm5KE8WJs_M8zXoX4dEWxosUl6nevnNFnBlPgbPvgeBV_56-T8k7g82jgiQFAlEwE3IOAvUBWIlqsvv8hXxIAZS5RdRwLkoq9cIRuaLNHy6BhhQTWTug/s1600/DSC00759a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: "Courier New", Courier, monospace;">Whenever I look for a recipe for cupcakes, I always start my search at </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">Browneyedbaker, because her recipes have never disappointed me. And this vanilla cupcake is a go-to recipe when I think of "creating" a cupcake with the ingredients I have at home, without the need of a trip to my local migros/coop/denner...It is very simple and quick, but the result is amazing. Most of the ingredients used are probably already in your kitchen; you can replace sour cream by yoghurt, or if you don't have vanilla extract, just replace some of the sugar by vanilla sugar, although I really recommend vanilla extract or paste. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">I try as much as I can to stay away from buttercream using tons of icing sugar and butter; instead, I used my favourite french buttercream recipe, which incorporates eggs. The process takes more time, but the result is just <em>fantastisch</em>. </span> </div>
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<span style="font-family: Courier New;">This recipe of buttercream is a basic recipe that can be used to garnish mokas, <em>bûches de Noel</em>, rolled biscuits or some <em>petits-fours</em>. You could also use it to make décorations on cakes. Keep it in a sealed container up to 3 weeks in the refrigerator.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes 12</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"><strong>Vanilla cupcakes:</strong> (adapted from <a href="http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/" target="_blank">Browneyedbaker</a> )</span></div>
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<span style="font-family: Courier New;">1.5 cup all-purpose flour</span></div>
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<span style="font-family: Courier New;">1 cup sugar</span></div>
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<span style="font-family: Courier New;">1.5 teaspoon baking powder</span></div>
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<span style="font-family: Courier New;">1/2 teaspoon salt</span></div>
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<span style="font-family: Courier New;">8 tbsp unsalted butter</span></div>
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<span style="font-family: Courier New;">1/2 cup sour cream</span></div>
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<span style="font-family: Courier New;">1 large egg</span></div>
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<span style="font-family: Courier New;">2 large egg yolks</span></div>
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<span style="font-family: Courier New;">1.5 tsp vanilla extract</span></div>
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<span style="font-family: Courier New;"><strong>Vanilla French buttercream frosting:</strong> (adapted from <a href="http://www.amazon.fr/Petit-Larousse-desserts-nouvelle-pr%C3%A9sentation/dp/2035869455" target="_blank">Larousse desserts</a> )</span></div>
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<span style="font-family: Courier New;">125 g very soft butter</span></div>
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<span style="font-family: Courier New;">2.5 cl water</span></div>
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<span style="font-family: Courier New;">70 g sugar</span></div>
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<span style="font-family: Courier New;">1 whole egg</span></div>
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<span style="font-family: Courier New;">1 egg yolk</span></div>
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<span style="font-family: Courier New;">1 tsp vanilla extract</span></div>
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<span style="font-family: Courier New;">Preheat the oven to 180°C and line a muffin pan with cup papers</span></div>
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<span style="font-family: Courier New;"><u>For the vanilla cupcakes:</u></span></div>
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<span style="font-family: Courier New;">1. Whisk together flour, sugar, baking powder and salt in a bowl. Add butter, sour cream, egg, egg yolks and vanilla extract. Beat at medium speed until smooth and satiny for about 30 seconds. Continue mixing with a spatula until no flour pockets remain.</span></div>
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<span style="font-family: Courier New;">2. Spoon the batter evenly onto paper cups and bake for 20 to 24 minutes, or until a tootpick inserted Comes out clean. </span></div>
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<span style="font-family: Courier New;">3. Remove the cupcakes from the tin and let cool on a wire rack at room temperature before frosting.</span></div>
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<span style="font-family: Courier New;"><u>For the vanilla French buttercream:</u></span></div>
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<span style="font-family: Courier New;">1. In a large bowl, soften the butter with a wooden spatula.</span></div>
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<span style="font-family: Courier New;">2. Pour the water into a saucepan and add the sugar. Bring to a boil over low heat, passing a flat brush dipped in water on the Inside edges of the pan. Cook the syrup up to 120°C.</span></div>
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<span style="font-family: Courier New;">3. Place the whole egg, egg yolk and vanilla in a second bowl and whip with an electric mixer until white and fluffy.</span></div>
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<span style="font-family: Courier New;">4. When the syrup is ready, pour in a thin stream over the egg mixture while beating at low speed till completely cool.</span></div>
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<span style="font-family: Courier New;">5. Stir in the butter without stopping whipping, until the cream is smooth and homogeneous.</span></div>
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<span style="font-family: Courier New;">The cream is ready for use.</span></div>
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<span style="color: #0b5394; font-size: x-large;">* * * CUPCAKES À LA VANILLE * * *</span></h2>
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<span style="font-family: Courier New;">Lorsque l'envie me prend me faire des cupcakes, je commence toujours mes recherches dans le superbe site de Browneyedbaker, car ses recettes de cupcakes ne m'ont jamais déçues à ce jour. Cette recette est l'une de mes favourites car elle me permet de l'adapter selon les ingrédients disponibles à l'instant dans mes placards de cuisine, m'évitant ainsi un voyage au migros/coop/denner du coin... La recette est simple et rapide à réaliser, pour un résultat tout simplement bluffant. La plupart des ingrédients se trouvent déjà probablement dans vos placards. Sinon, vous pouvez remplacer la crème fraîche par du yaourt, ou l'extrait de vanille par du sucre vanillé.</span></div>
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<span style="font-family: Courier New;">J'essaie toujours autant que possible d'éviter les recettes de crème au beurre anglo-saxonnes utilisant des tonnes de sucre glace et de beurre, au profit de la <em>french</em> crème au beurre qui elle, utilise des œufs. La réalisation est plus longue, mais le résultant est largement meilleur.</span></div>
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<span style="font-family: Courier New;">Cette crème au beurre est une recette de base qui peut être utilisée pour garnir des bûches de Noël, mokas, biscuits roulés ou certains petits-fours. L'on pourrait également l'utiliser pour réaliser des décors sur des gâteaux. Conservez-là dans un récipient en verre hermétiquement fermé jusqu'à 3 semaines au frigo.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMdpDrhOpy8vRxKjj3aL2j_mMNm5KE8WJs_M8zXoX4dEWxosUl6nevnNFnBlPgbPvgeBV_56-T8k7g82jgiQFAlEwE3IOAvUBWIlqsvv8hXxIAZS5RdRwLkoq9cIRuaLNHy6BhhQTWTug/s1600/DSC00759a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMdpDrhOpy8vRxKjj3aL2j_mMNm5KE8WJs_M8zXoX4dEWxosUl6nevnNFnBlPgbPvgeBV_56-T8k7g82jgiQFAlEwE3IOAvUBWIlqsvv8hXxIAZS5RdRwLkoq9cIRuaLNHy6BhhQTWTug/s640/DSC00759a+copy.jpg" width="480" /></a></span></div>
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<span style="font-family: Courier New;"><strong>Pour 12 cupcakes</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;"><strong>Cupcakes:</strong> (tirée de <a href="http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/" target="_blank">browneyedbaker</a> )</span></div>
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<span style="font-family: Courier New;">1.5 tasse de farine tout usage</span></div>
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<span style="font-family: Courier New;">1 tasse de sucre</span></div>
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<span style="font-family: Courier New;">1.5 càc de levure chimique</span></div>
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<span style="font-family: Courier New;">1/2 càc de sel</span></div>
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<span style="font-family: Courier New;">8 càs de beurre</span></div>
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<span style="font-family: Courier New;">1/2 tasse de crème fraîche</span></div>
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<span style="font-family: Courier New;">1 gros œuf entier</span></div>
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<span style="font-family: Courier New;">2 jaunes d'œufs</span></div>
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<span style="font-family: Courier New;">1.5 càc d'extrait de vanille</span></div>
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<span style="font-family: Courier New;"><strong>Crème au beurre à la vanille:</strong> (tirée <a href="http://www.amazon.fr/Petit-Larousse-desserts-nouvelle-pr%C3%A9sentation/dp/2035869455" target="_blank">du Larousse desserts</a> )</span></div>
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<span style="font-family: Courier New;">125 g de beurre très mou</span></div>
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<span style="font-family: Courier New;">2.5 cl d'eau</span></div>
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<span style="font-family: Courier New;">70 g de sucre en poudre</span></div>
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<span style="font-family: Courier New;">1 œuf entier</span></div>
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<span style="font-family: Courier New;">1 jaune d'œuf</span></div>
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<span style="font-family: Courier New;">1 càc d'extrait de vanille</span></div>
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<span style="font-family: Courier New;">Préchauffer le four à 180°C et mettre des caissettes en papier dans un moule à muffins.</span></div>
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<span style="font-family: Courier New;"><u>Les cupcakes:</u></span></div>
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<span style="font-family: Courier New;">1. Mélanger la farine, le sucre, la levure chimique et le sel dans un saladier. Ajouter le beurre, la crème fraîche, l'œuf, les jaunes d'œufs et l'extrait de vanille. Fouetter à vitesse moyenne pendant environ 30 secondes. Continuer à mélanger à l'aide d'une spatule jusqu'à éliminer tout grumeau de farine.</span></div>
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<span style="font-family: Courier New;">2. Répartir uniformément la pâte dans les caissettes en papier et enfourner pour 20 à 24 minutes, ou jusqu'à ce qu'un cure-dent inséré ressorte sec.</span></div>
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<span style="font-family: Courier New;">3. Retirer les cupcakes et les laisser complètement refroidir sur une grille avant de les garnir.</span></div>
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<span style="font-family: Courier New;"><u>La crème au beurre à la vanille:</u></span></div>
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<span style="font-family: Courier New;">1. Dans un grand saladier, travailler le beurre en pommade avec une spatule en bois.</span></div>
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<span style="font-family: Courier New;">2. Verser l'eau dans une casserole et y ajouter le sucre. porter à ébullition sur feu doux, en passant un pinceau plat trempé dans l'eau sur les bords intérieurs de la casserole. Laisser cuire le sirop jusqu'à 120°C.</span></div>
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<span style="font-family: Courier New;">3. Mettre l'œuf entier, le jaune et la vanille dans un second saladier et fouetter avec un batteur électrique jusqu'à ce qu'ils blanchissent et moussent.</span></div>
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<span style="font-family: Courier New;">4. Lorsque le sirop est prêt, le verser en mince filet sur le mélange œufs tout en battant à petite vitesse jusqu'à complet refroidissement.</span></div>
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<span style="font-family: Courier New;">5. Incorporer le beurre sans cesser de fouetter, jusqu'à obtenir une crème lisse et homogène.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com4tag:blogger.com,1999:blog-8327711262763403060.post-76609727980824169182013-11-25T14:03:00.001+01:002014-10-02T18:57:00.016+02:00Cranberries and cream cheese bread - Pain brioché aux canneberges et cream cheese<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;"><em>Pai Bao</em>, or "bread arranged in line" is commonly seen in bakeries all over Hong</span><br />
<a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> Kong. The moment I saw this recipe, I knew I had to make it. I was curious to see what cream cheese brings to the bread, as I used it instead of yoghurt, as in the original recipe. And I am glad I made it, the bread is very light in texture, and almost melt in your mouth. Cream cheese brings a softening effect that makes the bread very tender. Dried cranberries add a pleasant acid tang, well balanced by the sweetness of this loaf. The amount of sugar is perfect as the result is not a particularly sweet bread; it can be eaten for breakfast or afternoon tea, on its own or with butter, jam or cheese.</span></div>
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<span style="color: #4c1130; font-family: Courier New; font-size: large;"><strong>PAIN BRIOCHÉ AUX CANNEBERGES ET CREAM CHEESE</strong></span></div>
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<span style="font-family: Courier New;">Le <em>Pai Bao</em>, ou "pain aligné" est assez populaire dans les boulangeries de Hong Kong. Dès que j'ai vu cette recette, je n'avais qu'une envie, l'essayer. J'étais curieuse du résultat qu'apporterait le cream cheese à ce pain, étant donné que la recette principale utilisait plutôt du yaourt. Tout compte fait le résultat me plaît énormément; c'est un pain brioché très aérien, qui fond presque en bouche tellement il est moelleux. Le fromage rend ce pain très moelleux, avec une mie extra filante. Les canneberges séchées ajoutent une agréable saveur acidulée, qui s'équilibre parfaitement à la quantité pas très importante de sucre utilisé dans la préparation. Le pain brioché aux canneberges peut être dégusté au petit déjeuner ou au goûter, tel quel ou avec du beurre, de la confiture ou du fromage.</span><br />
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-26005856936367457442013-11-15T22:58:00.001+01:002013-11-20T19:20:50.866+01:00Pumpkin and prawn risotto - Risotto à la courge et aux crevettes <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAvo95veCG_emV0c7HQwxICU34zKTsEAloBq1jPcGhkY6C4SXonWO2DdrhVUkFhyU60n0ozSRmh8ty_Bu5KjWNMcAAiZq4-1aOGnW-DN_91VJp1KbmLiaRFCxarYk3t3msYx75sV9kYSs/s1600/DSC03143a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: "Courier New", Courier, monospace;">Here is another recipe from my book <a href="http://www.bbcshop.com/food/simple-italian-cookery/invt/9780563521785" target="_blank">Simple Italian Cookery</a> by Aldo Zilli. After all the rage </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">preceding Halloween, I decided to get some pumpkin and try something else than my usual pumpkin soup. As I didn't want a dessert, I decided to browse into my savoury cooking books and there it was: pumpkin and prawns risotto. I admit this is the first time I ever came across pumpkin risotto, although, well I haven't looked very far. I think I usually cook risotto on average five times a year and the choice revolves around peas, mushrooms or salmon...Anyway, the combination was tempting enough, I had all the ingrédients, so I gave it a go and...waouh, that was good!! </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">I didn't feel so much the flavour from the pumpkin, but the prawns didn't steal the limelight either. In fact, it is a very well balanced combination of flavours and textures. An al dente risotto, melting pumpkin and just-turned-pink prawns are the key to getting this dish right. Aldo Zilli recommends adding the prawns right after the first ladleful of stock in the rice, but I choose to add them at the end of the cooking, 4 to 5 minutes before the risotto was done, to avoid rubbery prawns. But please feel free to follow AZ's directions if prefered. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 4</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;">2 tbsp extra virgin oil</span></div>
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<span style="font-family: Courier New;">50 g butter</span></div>
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<span style="font-family: Courier New;">6 shallots, finely chopped</span></div>
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<span style="font-family: Courier New;">450 g pumpkin or butternut Squash, peeled, seeded and cubed</span></div>
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<span style="font-family: Courier New;">2 garlic gloves, crushed</span></div>
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<span style="font-family: Courier New;">1 litre fish or vegetable stock</span></div>
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<span style="font-family: Courier New;">350 g arborio or carnaroli rice </span></div>
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<span style="font-family: Courier New;">120 ml dry White wine</span></div>
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<span style="font-family: Courier New;">4 large tiger prawns, peeled, de-veined and sliced</span></div>
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<span style="font-family: Courier New;">3 tbsp chopped fresh flat-leaf parsley</span></div>
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<span style="font-family: Courier New;">4 tbsp freshly grated Parmesan cheese</span></div>
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<span style="font-family: Courier New;">salt and freshly ground pepper</span></div>
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<span style="font-family: Courier New;">1. Heat the oil and half the butter in a large, deep frying pan, add the shallots and fry gently for 5 minutes, until soft. </span><br />
<span style="font-family: Courier New;">2. Stir in the pumpkin or squash with the garlic and cook for about 8 minutes, until it starts to soften. </span><br />
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<span style="font-family: Courier New;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAvo95veCG_emV0c7HQwxICU34zKTsEAloBq1jPcGhkY6C4SXonWO2DdrhVUkFhyU60n0ozSRmh8ty_Bu5KjWNMcAAiZq4-1aOGnW-DN_91VJp1KbmLiaRFCxarYk3t3msYx75sV9kYSs/s320/DSC03143a+copy.jpg" width="240" /></span></div>
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<span style="font-family: Courier New;">3. Bring the stock to a simmer in a separate pan. Meanwhile, stir the rice into the pumpkin, making sure each grain is glistening with butter. Add the wine and cook for 2 minutes, until it has evaporated.</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b3Hn1kD_tf9N5Oe5YlqFBJetaYU_atG3M9Kp-GWKbPuqY9s3T9FPz0s3pNDfo40zy0J6TPt4hg87fH0HARZQHldjFiRJIR4w0ZJ7feEh4R5draQJ9NUU4449tK-b1AtHu_BI-4bfUvtc/s1600/DSC03144a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b3Hn1kD_tf9N5Oe5YlqFBJetaYU_atG3M9Kp-GWKbPuqY9s3T9FPz0s3pNDfo40zy0J6TPt4hg87fH0HARZQHldjFiRJIR4w0ZJ7feEh4R5draQJ9NUU4449tK-b1AtHu_BI-4bfUvtc/s320/DSC03144a+copy.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0rEP9S-1yqKtAYCZRvvyNLaRPPoohCGdiLSeqAxm8vAbz4pgV4uf2v_FiQs1nInvOh5s1BsrcLiutvKssoWZ1dd4G1tV16kvA7k4xle5V1vNYMV6SZe_yRyVb3tz34OrRbXAzHzMnioX/s1600/DSC03145a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0rEP9S-1yqKtAYCZRvvyNLaRPPoohCGdiLSeqAxm8vAbz4pgV4uf2v_FiQs1nInvOh5s1BsrcLiutvKssoWZ1dd4G1tV16kvA7k4xle5V1vNYMV6SZe_yRyVb3tz34OrRbXAzHzMnioX/s320/DSC03145a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">4. Add a ladleful of hot stock to the rice and cook over a moderate heat, stirring, for 3-5 minutes until it has been absorbed. Add the sliced prawns when you have about 2 ladleful of stock remaining, stirring well. Season with salt and freshly ground black Pepper.</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE4URgZZc6wrEyZ_A5pjvLswUdBoGkOTl8EJ4W3li_tc1PnG0c9MEJ8_HWh_ah8tr4bPdyj1mggt-4ZmrxOfnownJ7wi3IoJ8ja-40Kq31OYM36dOEozoCA39I1maRpopDEYjfo14FWrS/s1600/DSC03148a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE4URgZZc6wrEyZ_A5pjvLswUdBoGkOTl8EJ4W3li_tc1PnG0c9MEJ8_HWh_ah8tr4bPdyj1mggt-4ZmrxOfnownJ7wi3IoJ8ja-40Kq31OYM36dOEozoCA39I1maRpopDEYjfo14FWrS/s320/DSC03148a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">Total cooking time will be approximately 18 minutes from the first ladleful of stock to the last one.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">5. Add persil and fresh Parmesan, let rest 1 to 2 minutes before serving.</span><br />
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<span style="color: orange; font-family: Courier New; font-size: large;"><strong>* * RISOTTO A LA COURGE ET AUX CREVETTES * * </strong></span></div>
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<span style="font-family: Courier New;"></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Soo-ysrjxTsLwcYUEyCUuvsIXFSatHYYbXDqbPIt9956tdNUWzPk5sUkrMsiPCDC9cJDUYowuWT062W6OLomDBJ2I_m0Y5cHf_X26tpe2HretdxJRbNe9EzF5mIav-g6uvA2976gadly/s1600/DSC03149a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Soo-ysrjxTsLwcYUEyCUuvsIXFSatHYYbXDqbPIt9956tdNUWzPk5sUkrMsiPCDC9cJDUYowuWT062W6OLomDBJ2I_m0Y5cHf_X26tpe2HretdxJRbNe9EzF5mIav-g6uvA2976gadly/s640/DSC03149a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Je vous présente une autre recette du livre de Aldo Zilli <a href="http://www.bbcshop.com/food/simple-italian-cookery/invt/9780563521785" target="_blank">Simple Italian Cookery.</a> Après toute la rage qui précède généralement Halloween et les nombreuses recettes de citrouille que j'ai vu passer, je me suis enfin décidé à cuisiner une courge dans un plat autre que mon éternelle soupe. Ne voulant pas un dessert non plus, j'ai parcouru en diagonale toutes mes recettes de salé, pour enfin tomber sur cette superbe recette de AZ qui m'avait échappé jusqu'à présent. J'avoue quand même que c'est la première fois que je goûte à un risotto à la courge, quoique, le risotto je le cuisine au grand maximum 5 fois par an, et il se limitait jusqu'à présent aux petits pois, champignons ou saumon...Ne voulant pas mourir bête, eh bien j'ai essayé la recette et...Dieu que c'était bon!</span><br />
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<span style="font-family: Courier New;">Rien de bien extraordinaire c'est vrai; je n'ai pas fortement ressenti la courge, mais les crevettes ne lui ont non plus pas volé la vedette. Ce risotto présente un bel équilibre de saveurs et textures. Risotto al dente, crevettes tout juste croquantes et courge qui fond en bouche, voilà ce qu'on obtient avec ce plat. AZ recommande l'ajout des crevettes juste après la première louchée de bouillon, mais j'ai préféré les ajouter vers la fin de la cuisson, afin d'éviter qu'elles n'aient la texture du caoutchouc...Libre à vous cependant, si vous aimez vos crevettes cuites plus longuement de les ajouter en début de cuisson.</span><br />
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<span style="font-family: Courier New;"><strong>Pour 4 personnes</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">2 càs d'huile d'olive extra vierge</span></div>
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<span style="font-family: Courier New;">50 g de beurre</span></div>
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<span style="font-family: Courier New;">6 échalotes, finement hachées</span></div>
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<span style="font-family: Courier New;">450 g de courge/potiron/citrouille, pelée, épépinée et coupée en dés</span></div>
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<span style="font-family: Courier New;">2 gousses d'ail</span></div>
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<span style="font-family: Courier New;">1 litre de bouillon de poisson ou légumes</span></div>
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<span style="font-family: Courier New;">350 g de riz arborio ou carnaroli</span></div>
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<span style="font-family: Courier New;">120 ml de vin blanc sec</span></div>
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<span style="font-family: Courier New;">6 grandes crevettes, pelées et coupées en dés</span></div>
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<span style="font-family: Courier New;">3 càs de persil frais</span></div>
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<span style="font-family: Courier New;">4 càs de Parmesan fraîchement râpé</span></div>
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<span style="font-family: Courier New;">poivre noir fraîchement moulu, sel</span></div>
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<span style="font-family: Courier New;">1. Chauffer l'huile et la moitié du beurre dans une grande poêle à fond épais. Ajouter les échalotes et faire revenir à feu doux pendant 5 minutes jusqu'à ce qu'elles soient tendres.</span></div>
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<span style="font-family: Courier New;">2. Incorporer la courge et l'ail et cuire jusqu'à ce que la courge ramollisse, environ 8 minutes.</span><br />
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<span style="font-family: Courier New;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAvo95veCG_emV0c7HQwxICU34zKTsEAloBq1jPcGhkY6C4SXonWO2DdrhVUkFhyU60n0ozSRmh8ty_Bu5KjWNMcAAiZq4-1aOGnW-DN_91VJp1KbmLiaRFCxarYk3t3msYx75sV9kYSs/s320/DSC03143a+copy.jpg" width="240" /></span></div>
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<span style="font-family: Courier New;">3. Faire frémir sur feu doux le litre de bouillon. Parallèlement, ajouter le riz à la préparation à la courge, remuer tout en veillant à ce que chaque grain s'imprègne bien de beurre. Ajouter le vin et cuire pendant 2 minutes, jusqu'à l'évaporation du vin.</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b3Hn1kD_tf9N5Oe5YlqFBJetaYU_atG3M9Kp-GWKbPuqY9s3T9FPz0s3pNDfo40zy0J6TPt4hg87fH0HARZQHldjFiRJIR4w0ZJ7feEh4R5draQJ9NUU4449tK-b1AtHu_BI-4bfUvtc/s1600/DSC03144a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9b3Hn1kD_tf9N5Oe5YlqFBJetaYU_atG3M9Kp-GWKbPuqY9s3T9FPz0s3pNDfo40zy0J6TPt4hg87fH0HARZQHldjFiRJIR4w0ZJ7feEh4R5draQJ9NUU4449tK-b1AtHu_BI-4bfUvtc/s320/DSC03144a+copy.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0rEP9S-1yqKtAYCZRvvyNLaRPPoohCGdiLSeqAxm8vAbz4pgV4uf2v_FiQs1nInvOh5s1BsrcLiutvKssoWZ1dd4G1tV16kvA7k4xle5V1vNYMV6SZe_yRyVb3tz34OrRbXAzHzMnioX/s1600/DSC03145a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0rEP9S-1yqKtAYCZRvvyNLaRPPoohCGdiLSeqAxm8vAbz4pgV4uf2v_FiQs1nInvOh5s1BsrcLiutvKssoWZ1dd4G1tV16kvA7k4xle5V1vNYMV6SZe_yRyVb3tz34OrRbXAzHzMnioX/s320/DSC03145a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">4. Ajouter une louche de bouillon chaud au riz et faire cuire à feu moyen, en remuant constamment pendant 3 à 5 minutes, jusqu'à absorption du bouillon. Recommencer l'opération jusqu'à épuisement du bouillon, en veillant cependant à ajouter les crevettes lorsqu'il restera environ 2 louchées de bouillon à incorporer. Assaisonner de poivre et sel. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE4URgZZc6wrEyZ_A5pjvLswUdBoGkOTl8EJ4W3li_tc1PnG0c9MEJ8_HWh_ah8tr4bPdyj1mggt-4ZmrxOfnownJ7wi3IoJ8ja-40Kq31OYM36dOEozoCA39I1maRpopDEYjfo14FWrS/s1600/DSC03148a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcE4URgZZc6wrEyZ_A5pjvLswUdBoGkOTl8EJ4W3li_tc1PnG0c9MEJ8_HWh_ah8tr4bPdyj1mggt-4ZmrxOfnownJ7wi3IoJ8ja-40Kq31OYM36dOEozoCA39I1maRpopDEYjfo14FWrS/s320/DSC03148a+copy.jpg" width="240" /></a></div>
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<span style="font-family: Courier New;">Le temps de cuisson total sera d'environ 18 minutes, entre le premier ajout de bouillon au riz et le dernier.</span></div>
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<span style="font-family: Courier New;">5. Ajouter le persil haché et le parmesan. Laisser reposer 1-2 minutes et servir.</span></div>
bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-42834817482986890462013-11-13T22:21:00.000+01:002013-11-15T23:23:48.981+01:00Tiramisu tartlets - Tartelettes tiramisu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCfGmYq5H-2hYFOdJ1mtjSVuZdDhYd90Po_ONxIMCCfwagAPwsgk7QKDyu6-yVaW254G9HlnDJOK6nPs5yc1SzVM6Eyc1EKFXPOlDy0x08JqD-dDBiFsXb1MdBssq-1ay3MGkgyVKUTej/s1600/DSC01814a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCfGmYq5H-2hYFOdJ1mtjSVuZdDhYd90Po_ONxIMCCfwagAPwsgk7QKDyu6-yVaW254G9HlnDJOK6nPs5yc1SzVM6Eyc1EKFXPOlDy0x08JqD-dDBiFsXb1MdBssq-1ay3MGkgyVKUTej/s640/DSC01814a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">A delicious variant for all the fans of tiramisu. These tartlets carry all the ingredients</span><br />
<a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> and flavors of the classic tiramisu, but with an extra crunch brought by the sweet crumbly pastry and a more pronounced coffee flavour. The original recipe uses 20 grams of coffee powder in the pastry; I found it too strong in taste and therefore halved the coffee, and that's much better for me. You can however use the whole 20 grams, your tartlets will be just as good.</span><br />
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<span style="font-family: Courier New;">On the other hand, if possible use small tartlet pans (less than 10 cm in diameter) as it can be quite filling...although...the tartlets are soo good that it's really hard to stop eating them...</span></div>
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<span style="font-family: Courier New;">Bon appétit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZwkJuqvKdoS0j7EWsjGa6SbDeC1udSVsQh5kHY4Z1uUxZPQvCo8Tms5ivwF-mH23bmaFt0WzDArs9iHRjC5nGuVQVtOWoJjUrhAny7NwUK-pK1lKJ_4ZHLILlBGMVq-7d-ugvwegv80S/s1600/DSC01821a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZwkJuqvKdoS0j7EWsjGa6SbDeC1udSVsQh5kHY4Z1uUxZPQvCo8Tms5ivwF-mH23bmaFt0WzDArs9iHRjC5nGuVQVtOWoJjUrhAny7NwUK-pK1lKJ_4ZHLILlBGMVq-7d-ugvwegv80S/s640/DSC01821a+copy.jpg" width="468" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes approx. 8 tartlets</strong></span></div>
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<span style="font-family: Courier New;"><strong>Coffee crumbly sweet pastry</strong>:</span></div>
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<span style="font-family: Courier New;">150 g flour</span></div>
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<span style="font-family: Courier New;">10 g instant powder coffee</span></div>
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<span style="font-family: Courier New;">90 g butter, softened and diced</span></div>
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<span style="font-family: Courier New;">30 g icing sugar</span></div>
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<span style="font-family: Courier New;">1 egg yolk</span></div>
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<span style="font-family: Courier New;">10 g cold water</span></div>
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<span style="font-family: Courier New;"><strong>Almond and amaretto cream</strong>:</span></div>
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<span style="font-family: Courier New;">60 g ground almonds</span></div>
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<span style="font-family: Courier New;">50 g sugar</span></div>
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<span style="font-family: Courier New;">30 g soft butter, diced</span></div>
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<span style="font-family: Courier New;">1 egg white</span></div>
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<span style="font-family: Courier New;">15 g amaretto</span></div>
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<span style="font-family: Courier New;"><strong>Mascarpone mousse</strong>:</span></div>
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<span style="font-family: Courier New;">250 g mascarpone</span></div>
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<span style="font-family: Courier New;">2 eggs</span></div>
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<span style="font-family: Courier New;">60 g sugar</span></div>
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<span style="font-family: Courier New;">5 g gelatine sheets</span></div>
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<span style="font-family: Courier New;">2 tbsp hot water</span></div>
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<span style="font-family: Courier New;">10 g icing sugar</span></div>
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<span style="font-family: Courier New;">cocoa powder, to finish</span></div>
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<span style="font-family: Courier New;"><u>The coffee crumbly sweet pastry</u>:</span></div>
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<span style="font-family: Courier New;">1. Grind coffee into a very fine powder. In a bowl, sift together the flour, icing sugar and coffee. Add the butter.</span></div>
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<span style="font-family: Courier New;">2. Using your fingertips, rub the butter into the dry ingredients. Continue rubbing until the mixture forms coarse crumbs.</span></div>
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<span style="font-family: Courier New;">3. add egg yolk and water, and, working quickly, knead until the dough is smooth and forms a ball. Slightly flatten the dough into a disc and cover with plastic wrap. Chill for 15 minutes.</span></div>
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<span style="font-family: Courier New;">Butter the moulds and preheat the oven to 180°C.</span></div>
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<span style="font-family: Courier New;">4. Remove the dough from the fridge and roll it out about 3 mm thick. Cut out circles with a diameter slightly larger than the moulds and transfer to the tartlet pans, chilling each pan as soon as done.</span></div>
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<span style="font-family: Courier New;">5. Bake for 13 minutes, covered with baking paper and baking beads. Remove the baking paper and beads and continue cooking for 3 additional minutes. Remove from the oven and lower the temperature to 160°C.</span></div>
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<span style="font-family: Courier New;"><u>The almond and amaretto cream</u>:</span></div>
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<span style="font-family: Courier New;">1. In a bowl, mix the almonds, sugar, amaretto and butter until you have a thick and homogeneous consistency.</span></div>
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<span style="font-family: Courier New;">2. Whip the egg white until stiff, then gently incorporate into the almond mixture. </span></div>
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<span style="font-family: Courier New;">3. Spread the cream onto the base of the tartlets.</span></div>
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<span style="font-family: Courier New;"><u>The mascarpone mousse</u>:</span></div>
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<span style="font-family: Courier New;">1. Soak the gelatine sheets in cold water until softened, 5 to 10 minutes.</span></div>
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<span style="font-family: Courier New;">2. In a bowl, combine the egg yolk and sugar and whisk until pale. Add the cold mascarpone and continue to whisk for 2 minutes.</span></div>
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<span style="font-family: Courier New;">3. Stir the squeezed gelatin sheets into the hot water, and incorporate into the mascarpone mixture. Combine well.</span></div>
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<span style="font-family: Courier New;">4. Whisk the egg white until stiff, and gradually incorporate the sugar; whisk until you get a smooth and shiny meringue. Very gently fold the meringue into the mascarpone mixture.</span></div>
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<span style="font-family: Courier New;">5. Spread the mixture into the tartlets (or use a pastry bag). Refrigerate overnight.</span></div>
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<span style="font-family: Courier New;">Remove the tartlets from the refrigerator 30 minutes to 1 hour and sprinkle with cocoa powder just before serving.</span> </div>
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<span style="font-family: Courier New;">The reciped was adapted from <a href="http://erynfollecuisine.canalblog.com/archives/2008/11/19/11407207.html" target="_blank">Eryn</a></span></div>
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<strong><span style="color: #783f04; font-size: large;">* * * TARTELETTES TIRAMISU * * *</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZwkJuqvKdoS0j7EWsjGa6SbDeC1udSVsQh5kHY4Z1uUxZPQvCo8Tms5ivwF-mH23bmaFt0WzDArs9iHRjC5nGuVQVtOWoJjUrhAny7NwUK-pK1lKJ_4ZHLILlBGMVq-7d-ugvwegv80S/s1600/DSC01821a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y0LRs12hnF9AjymJBE84_qD7GdGzmlvl9oWLQe7A0mnZKPvbD0VXbyTnu5mED0H09qDBcn_ZojZiswis_TxHuOo5_EHUiEM-8pRGhRXOf7KDqGG3who2TRhxeZM-ZNvVZNvLOl0Qduvx/s1600/DSC01817a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y0LRs12hnF9AjymJBE84_qD7GdGzmlvl9oWLQe7A0mnZKPvbD0VXbyTnu5mED0H09qDBcn_ZojZiswis_TxHuOo5_EHUiEM-8pRGhRXOf7KDqGG3who2TRhxeZM-ZNvVZNvLOl0Qduvx/s640/DSC01817a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Une délicieuse variante pour toutes les inconditionnel(le)s du tiramisu. Ces tartelettes réunissent tous les ingrédients et saveurs du tiramisu classique, mais avec un croquant supplémentaire apporté par la pâte sablée et un arome café plus prononcé. La recette originale utilise 20 grammes de café dans la pâte sablée, j'ai trouvé cela assez fort en goût et ai donc diminué de moitié le café, et il est bien meilleur pour moi. Libre à vous cependant d'utiliser les 20 g de café de la recette originale, vos tartelettes seront tout aussi bonnes.</span></div>
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<span style="font-family: Courier New;">Par contre, si possible utiliser de petits moules (moins de 10 cm de diamètre) car on atteint rapidement la saturation avec de grandes portions...quoique...c'est tellement bon qu'on a vraiment du mal à s'arrêter...</span></div>
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<span style="font-family: Courier New;">Bon appétit</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour environ 8 tartelettes</strong></span></div>
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<strong><span style="font-family: Courier New;"></span></strong> </div>
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<span style="font-family: Courier New;"><strong>Pâte sablée café</strong>:</span></div>
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<span style="font-family: Courier New;">150 g de farine</span></div>
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<span style="font-family: Courier New;">10 g de café instantané</span></div>
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<span style="font-family: Courier New;">90 g de beurre mou, en dés</span></div>
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<span style="font-family: Courier New;">30 g de sucre glace</span></div>
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<span style="font-family: Courier New;">1 jaune d'œuf</span></div>
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<span style="font-family: Courier New;">10 g d'eau froide</span></div>
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<span style="font-family: Courier New;"><strong>Crème amandes - amaretto:</strong></span></div>
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<span style="font-family: Courier New;">60 g de poudre d'amandes</span></div>
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<span style="font-family: Courier New;">50 g de sucre</span></div>
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<span style="font-family: Courier New;">30 g de beurre mou, en dés</span></div>
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<span style="font-family: Courier New;">1 blanc d'œuf</span></div>
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<span style="font-family: Courier New;">15 g d'amaretto</span></div>
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<span style="font-family: Courier New;"><strong>Mousse mascarpone:</strong></span></div>
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<span style="font-family: Courier New;">250 g de mascarpone</span></div>
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<span style="font-family: Courier New;">2 œufs</span></div>
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<span style="font-family: Courier New;">60 g de sucre</span></div>
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<span style="font-family: Courier New;">5 g de feuilles de gélatine</span></div>
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<span style="font-family: Courier New;">2 càs d'eau chaude</span></div>
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<span style="font-family: Courier New;">10 g de sucre glace</span></div>
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<span style="font-family: Courier New;">cacao pour décorer le dessus</span></div>
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<span style="font-family: Courier New;"><u>La pâte sablée café</u>:</span></div>
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<span style="font-family: Courier New;">1. Réduire le café en poudre très fine. Dans un saladier, tamiser ensemble la farine, le café et le sucre glace. Ajouter le beurre.</span><br />
<span style="font-family: Courier New;">2. Sabler du bout des doigts jusqu'à obtention d'un gros grain assez humide. </span><br />
<span style="font-family: Courier New;">3. Ajouter le jaune d'œuf et l'eau, travailler rapidement à la main, ramasser en boule, emballer dans du film transparent, aplatir légèrement et réfrigérer durant 15 minutes.</span></div>
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<span style="font-family: Courier New;">Beurrer les moules et préchauffer le four à 180°C.</span></div>
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<span style="font-family: Courier New;">4. Sortir la pâte du réfrigérateur et l'étaler très finement au rouleau sur du papier sulfurisé. Découper des cercles de diamètre légèrement supérieur aux moules et foncer chaque moule en réfrigérant au fur et à mesure.</span></div>
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<span style="font-family: Courier New;">5. Cuire à blanc pendant 13 minutes, recouverts de papier cuisson et de billes de cuisson. enlever les billes et le papier et poursuivre la cuisson 3 minutes supplémentaires. Retirer les fonds de tarte et baisser la température du four à 160°C.</span></div>
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<span style="font-family: Courier New;"><u>La crème amandes - amaretto:</u></span></div>
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<span style="font-family: Courier New;">1. Dans un saladier, mélanger la poudre d'amandes, le sucre, l'amaretto et le beurre mou jusqu'à obtenir une consistance épaisse et homogène. </span></div>
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<span style="font-family: Courier New;">2. Monter le blanc d'œuf en neige ferme, puis l'incorporer délicatement au mélange amandes. Cette pâte sera humide.</span><br />
<span style="font-family: Courier New;">3. Etaler la crème sur le fond de tartelettes.</span></div>
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<span style="font-family: Courier New;"><u>La mousse de mascarpone</u>:</span></div>
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<span style="font-family: Courier New;">1. Tremper la gélatine 5 à 10 minutes dans de l'eau froide. Essorer.</span></div>
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<span style="font-family: Courier New;">2. Dans un saladier, blanchir au fouet électrique les jaunes et le sucre. Ajouter le mascarpone froid et continuer à fouetter pendant environ 2 minutes. </span><br />
<span style="font-family: Courier New;">3. Dissoudre complètement la gélatine essorée dans les 2 cuillères à soupe d'eau chaude. Incorporer au mélange mascarpone et fouetter pour homogénéiser l'ensemble.</span></div>
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<span style="font-family: Courier New;">4. Monter les blancs en neige très ferme. Incorporer progressivement le sucre glace tout en fouettant jusqu'à obtention d'une meringue lisse, ferme et brillante. Incorporer très délicatement les blancs au mascarpone à l'aide d'une maryse et en soulevant bien la masse.</span></div>
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<span style="font-family: Courier New;">5. Garnir les tartelettes à l'aide d'une poche à douille. Réfrigérer toute une nuit.</span></div>
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<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">Sortir les tartelettes du réfrigérateur 30 minutes à 1 heure et saupoudrer de poudre de cacao avant de servir.</span></div>
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<span style="font-family: Courier New;">Recette adaptée de <a href="http://erynfollecuisine.canalblog.com/archives/2008/11/19/11407207.html" target="_blank">Eryn</a></span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-6758153011250376682013-11-09T21:29:00.001+01:002013-11-27T00:52:18.511+01:00Orange blossom friands - Financiers à la fleur d'oranger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CtJ3crcA35uzmatzT0QjNCLSQrLLT0XsIiaRixKkbJhQpfE_I63CoEHLiPTRS-fxen9P-usvdD-Lp6fSl1WMt8AOw8VYJmuI9yIf1j_8yjWaHanxPdL4kihCWaz8pOiCc_3yfWRL5ME0/s1600/DSC02736a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CtJ3crcA35uzmatzT0QjNCLSQrLLT0XsIiaRixKkbJhQpfE_I63CoEHLiPTRS-fxen9P-usvdD-Lp6fSl1WMt8AOw8VYJmuI9yIf1j_8yjWaHanxPdL4kihCWaz8pOiCc_3yfWRL5ME0/s640/DSC02736a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Friands are one of the easiest things to do in bakery. Really. I am nothing like an </span><br />
<a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">experienced baker, but when I discovered my passion for cooking in general and pâtisserie in particular, I remenber friands were one of the little things that added confidence to keep baking. The fact that I could mix a few ingredients , and turn them into something not only edible, but that also tastes good helped me a lot.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">This recipe makes approx. 28 little friands, but it can easily be halved if that's too much for you. The mixture can be left to stand at room temperature if making the friands in small batches. They are delicious eaten warm; they freeze very well; thaw at room temperature, reheat a little bit in the oven (I am not a big fan of cakes reheated in the microwave, but it's up to your taste to do so) and enjoy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEAp2SW9wPeUvSA-QIHoifFedGl0vfpvTq26gmFRFw6sYIrX3btXfBggocnLVeoY_KWLR1GvvVOeqBG8mNuvz5jLab1b7SGbGJTbKJN-Kf4QczDFlZ7qFqXW_GSsqH71oQziElT2PjJaF/s1600/DSC02738a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEAp2SW9wPeUvSA-QIHoifFedGl0vfpvTq26gmFRFw6sYIrX3btXfBggocnLVeoY_KWLR1GvvVOeqBG8mNuvz5jLab1b7SGbGJTbKJN-Kf4QczDFlZ7qFqXW_GSsqH71oQziElT2PjJaF/s640/DSC02738a+copy.jpg" width="470" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH78sfLpAroDez6zDHdXAbaqmCsdiqgRNxjWi8xYgraTJ-b7YLAmhcAOBMqM0EN9-A5y_xkqA9j3kVUMnq9WASd4jbRJkRODkkB3nIANvcp3Z8l2aiyIoQeI0fZycGgfC9fHAB5M04SqrP/s1600/DSC02739a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: "Courier New", Courier, monospace;">Adapted from <a href="http://www.amazon.com/Afternoon-Tea-22Australian-Womens-Weekly-22/dp/1863969918" target="_blank">australian women's weekly afternoon tea</a></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes 28</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;">6 egg whites</span></div>
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<span style="font-family: Courier New;">185 g butter, melted</span></div>
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<span style="font-family: Courier New;">2 tbsp honey</span></div>
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<span style="font-family: Courier New;">1 tbsp orange blossom water</span></div>
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<span style="font-family: Courier New;">120 g ground almonds</span></div>
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<span style="font-family: Courier New;">215 g icing sugar</span></div>
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<span style="font-family: Courier New;">75 g all-<span style="color: black;">purpose flour</span></span></div>
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<span style="color: black; font-family: Courier New;">40 g candied orange peel, chopped</span></div>
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<span style="font-family: Courier New;"><span style="color: black;">Preheat oven</span> to 200°C. Grease individual tart moulds with butter.</span></div>
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<span style="font-family: Courier New;">1. Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, honey, orange blossom water, ground almonds, sifted icing sugar and flour, and stir until combined. Lastly, gently mix in the candied orange. Half fill the moulds with the mixture.</span></div>
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<span style="font-family: Courier New;">2. Bake for about 12 minutes. Stand friands 5 minutes before turning top-side up onto wire rack to cool before serving.</span></div>
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<span style="color: red; font-size: large;"><strong>* FINANCIERS À LA FLEUR D'ORANGER ET ORANGES CONFITES *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH78sfLpAroDez6zDHdXAbaqmCsdiqgRNxjWi8xYgraTJ-b7YLAmhcAOBMqM0EN9-A5y_xkqA9j3kVUMnq9WASd4jbRJkRODkkB3nIANvcp3Z8l2aiyIoQeI0fZycGgfC9fHAB5M04SqrP/s1600/DSC02739a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH78sfLpAroDez6zDHdXAbaqmCsdiqgRNxjWi8xYgraTJ-b7YLAmhcAOBMqM0EN9-A5y_xkqA9j3kVUMnq9WASd4jbRJkRODkkB3nIANvcp3Z8l2aiyIoQeI0fZycGgfC9fHAB5M04SqrP/s640/DSC02739a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJDfIFRRNKRz17YIYG6P9vKwhdp_TT353JsCtySK2KcNbICGWOkJVpr5jjM6mkXIF5-QscB2iWBaK4Uke-jU9DDahZQCeMVJp01SQUjtqc-CY8L9dRr-HTq6ekvrfiZxuPL6e3DTOXeym/s1600/DSC02740a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJDfIFRRNKRz17YIYG6P9vKwhdp_TT353JsCtySK2KcNbICGWOkJVpr5jjM6mkXIF5-QscB2iWBaK4Uke-jU9DDahZQCeMVJp01SQUjtqc-CY8L9dRr-HTq6ekvrfiZxuPL6e3DTOXeym/s640/DSC02740a+copy.jpg" width="480" /></a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Recette adaptée de <a href="http://www.amazon.com/Afternoon-Tea-22Australian-Womens-Weekly-22/dp/1863969918" target="_blank">the australian women's weekly afternoon tea</a></span></div>
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<span style="font-family: Courier New;"><strong>Pour 28 parts</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">6 blancs d'œufs</span></div>
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<span style="font-family: Courier New;">185 g de beurre fondu</span></div>
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<span style="font-family: Courier New;">2 càs de miel</span></div>
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<span style="font-family: Courier New;">1 càs d'eau de fleur d'oranger</span></div>
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<span style="font-family: Courier New;">120 g de poudre d'amandes</span></div>
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<span style="font-family: Courier New;">215 g de sucre glace tamisé</span></div>
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<span style="font-family: Courier New;">75 g de farine tamisée</span></div>
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<span style="font-family: Courier New;">40 g de dés d'oranges confites</span></div>
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<span style="font-family: Courier New;">Préchauffer le four à 200°C et graisser les moules à financiers.</span></div>
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<span style="font-family: Courier New;">1. Placer les blancs d'œufs dans un saladier; fouetter légèrement à l'aide d'une fourchette. Ajouter le beurre, le miel, l'eau de fleur d'oranger, la poudre d'amandes, le sucre glace et la farine; remuer afin de bien combiner l'ensemble. Ajouter enfin, et en mélangeant délicatement les dés d'orange confite. Verser la pâte aux 3/4 des moules.</span></div>
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<span style="font-family: Courier New;">2. Enfourner pour environ 12 minutes. Sortir les financiers et les laisser reposer 5 minutes avant de démouler et servir.</span></div>
<span style="font-family: Courier New;"></span><br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-72856866309005559342013-10-29T00:23:00.000+01:002013-10-29T00:23:51.281+01:00Thai beef nooddles - Nouilles de boeuf thai<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAv4eNqEkZj4LFYBHdmrZJNlAlAgbCWhLPUn9DWHP8Zv4hZEyCbrjtAkvFVdyAw007pQrXPEyzmctz7YWV6xxVxrLIrHRbFj2IKiNSwI496U55ECkhk9kWh_PgxhBa0kAT0v7NZhsdvlb/s1600/DSC01550a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95pjwzaiB5S_SVO9ub0wUPcqi03lR4V2sA1wHcOmG1MgXzb7Ay2zsY0ddseQlZtZP8v8roPzCm6vdeJ9heqwmnDqOmyN7HTZtOvjnuoyot5ie4ezfg5tfkeAgQFvWZNem-uwGDw8jNFk6/s1600/DSC01562a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95pjwzaiB5S_SVO9ub0wUPcqi03lR4V2sA1wHcOmG1MgXzb7Ay2zsY0ddseQlZtZP8v8roPzCm6vdeJ9heqwmnDqOmyN7HTZtOvjnuoyot5ie4ezfg5tfkeAgQFvWZNem-uwGDw8jNFk6/s640/DSC01562a+copy.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWrvsVsKBRqMEoJ5J6pp5pIjXeNligg8u8M1CJgmsxgk5CZdnwWq67g-3sXQAroP8os4mbwDBwOnRK17eKPmDeAwHWUqs8i_KHTJqgj2dE-Pm5Lw_O2oX5whpR6iHr2JaBuOA2-iEOkuN/s1600/DSC01552a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: "Courier New", Courier, monospace;">This recipe is adapted from the book <a href="http://www.barnesandnoble.com/w/homestyle-thai-cooking-chat-mingkwan/1114059601" target="_blank">homestyle thai cooking.</a> Delicious, fast and quite easy to cook, these rice noodles will delight your family or guests. </span> <a name='more'></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVk1gizdHUjEuQl1dLHvJ5RsGWMtgyDU6VRwy6S85zLb-oe7UuJDAHM9hGCce2K66wCz2skr456UVMU1l1mwhvIlUPB1M4-Uof6pvzRQ9m1P8DZ_gPrFgb4s-NF22Km4fyTKV4opnje-JX/s1600/DSC01555a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 6</strong></span><br />
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<span style="font-family: Courier New;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">250 g rice noodles</span></div>
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<span style="font-family: Courier New;">2 tbsp oil</span></div>
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<span style="font-family: Courier New;">1 tbsp minced garlic</span></div>
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<span style="font-family: Courier New;">2 tbsp sweet dark soy sauce</span></div>
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<span style="font-family: Courier New;"><strong>Beef sauce topping:</strong></span></div>
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<span style="font-family: Courier New;">300 g beef steak</span></div>
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<span style="font-family: Courier New;">2 tbsp fish sauce</span></div>
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<span style="font-family: Courier New;">2 tbsp oyster sauce</span></div>
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<span style="font-family: Courier New;">2 tsp ground white pepper</span></div>
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<span style="font-family: Courier New;">2 tbsp oil</span></div>
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<span style="font-family: Courier New;">2 tbsp minced garlic</span></div>
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<span style="font-family: Courier New;">1 tsp sugar</span></div>
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<span style="font-family: Courier New;">400 ml beef stock (or 1 beef stock cube dissolved in 400 ml hot water)</span></div>
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<span style="font-family: Courier New;">1 tbsp cornstarch, dissolved in 2 tbsp water</span></div>
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<span style="font-family: Courier New;">1. Blanch the noodles for 3 to 5 minutes until soft. Remove and rinse with cold water, drain and set aside.</span></div>
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<span style="font-family: Courier New;">2. Heat the oil in a wok over medium heat, turning to grease the sides. Stir-fry the garlic for 1 to 2 minutes until golden brown and fragrant. Increase heat to high, add the noodles and sweet soy sauce and stir-fry until the noodles are evenly colored and heated through, about 3 to 5 minutes. Remove from the heat and transfer the noodles to individual serving platters.</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAv4eNqEkZj4LFYBHdmrZJNlAlAgbCWhLPUn9DWHP8Zv4hZEyCbrjtAkvFVdyAw007pQrXPEyzmctz7YWV6xxVxrLIrHRbFj2IKiNSwI496U55ECkhk9kWh_PgxhBa0kAT0v7NZhsdvlb/s1600/DSC01550a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAv4eNqEkZj4LFYBHdmrZJNlAlAgbCWhLPUn9DWHP8Zv4hZEyCbrjtAkvFVdyAw007pQrXPEyzmctz7YWV6xxVxrLIrHRbFj2IKiNSwI496U55ECkhk9kWh_PgxhBa0kAT0v7NZhsdvlb/s320/DSC01550a+copy.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWrvsVsKBRqMEoJ5J6pp5pIjXeNligg8u8M1CJgmsxgk5CZdnwWq67g-3sXQAroP8os4mbwDBwOnRK17eKPmDeAwHWUqs8i_KHTJqgj2dE-Pm5Lw_O2oX5whpR6iHr2JaBuOA2-iEOkuN/s1600/DSC01552a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWrvsVsKBRqMEoJ5J6pp5pIjXeNligg8u8M1CJgmsxgk5CZdnwWq67g-3sXQAroP8os4mbwDBwOnRK17eKPmDeAwHWUqs8i_KHTJqgj2dE-Pm5Lw_O2oX5whpR6iHr2JaBuOA2-iEOkuN/s320/DSC01552a+copy.jpg" width="200" /></a></span></div>
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<span style="font-family: Courier New;">3. </span><span style="font-family: Courier New;">To make the beef sauce topping, combine the beef, fish sauce, oyster sauce and pepper in a bowl, and mix well. Set aside for 15 to 20 minutes to marinate.</span><br />
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVk1gizdHUjEuQl1dLHvJ5RsGWMtgyDU6VRwy6S85zLb-oe7UuJDAHM9hGCce2K66wCz2skr456UVMU1l1mwhvIlUPB1M4-Uof6pvzRQ9m1P8DZ_gPrFgb4s-NF22Km4fyTKV4opnje-JX/s1600/DSC01555a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVk1gizdHUjEuQl1dLHvJ5RsGWMtgyDU6VRwy6S85zLb-oe7UuJDAHM9hGCce2K66wCz2skr456UVMU1l1mwhvIlUPB1M4-Uof6pvzRQ9m1P8DZ_gPrFgb4s-NF22Km4fyTKV4opnje-JX/s320/DSC01555a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">4. Heat the oil in a wok over medium heat, stir-fry the garlic for 1 to 2 minutes until golden brown and fragrant. Increase heat to high, add the marinated beef and stir-fry for 2 to 3 minutes until cooked. Add the sugar. Stir in the beef stock and bring the mixture to a boil. Add the cornstarch mixture and continue to stir-fry until the mixture is thick. Remove from the heat.</span></div>
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<span style="font-family: Courier New;">5. Pour the beef sauce topping over the noodles and sprinkle with pepper if using. Serve the noodles immediately.</span></div>
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<span style="color: #666666; font-family: Courier New; font-size: large;"><strong>* * * NOUILLES DE BOEUF THAI * * *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkueEpe6yU4ZQS27LuAln6yvuU2h5wqDkhUaqot8viVstk6tL-f4yCM4lu3xfHf_SYGfpBDKsEqtwPE6hyphenhyphenGVFemFLo1m1BWSzcWCgw2D32XpxpwQgBhUJ1pwjqlivl_uZQjHGF7asWLhF/s1600/DSC01561a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkueEpe6yU4ZQS27LuAln6yvuU2h5wqDkhUaqot8viVstk6tL-f4yCM4lu3xfHf_SYGfpBDKsEqtwPE6hyphenhyphenGVFemFLo1m1BWSzcWCgw2D32XpxpwQgBhUJ1pwjqlivl_uZQjHGF7asWLhF/s640/DSC01561a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;">Cette recette est adaptée du livre <a href="http://www.barnesandnoble.com/w/homestyle-thai-cooking-chat-mingkwan/1114059601" target="_blank">Homestyle thai cooking</a> . Délicieuses, rapides et assez faciles à cuisiner, ces nouilles de riz raviront vos papilles.</span></div>
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<span style="font-family: Courier New;"><strong>Pour 6 personnes</strong></span></div>
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<span style="font-family: Courier New;"><strong></strong></span> </div>
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">250 g de nouilles de riz</span></div>
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<span style="font-family: Courier New;">1 càs d'huile</span></div>
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<span style="font-family: Courier New;">2 càs de sauce soja sucrée</span></div>
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<span style="font-family: Courier New;"><strong>Sauce de nappage au bœuf:</strong></span></div>
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<span style="font-family: Courier New;">300 g de steak de bœuf</span></div>
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<span style="font-family: Courier New;">2 càs de sauce de poisson thai</span></div>
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<span style="font-family: Courier New;">2 càs de sauce d'huîtres</span></div>
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<span style="font-family: Courier New;">2 càc de poivre blanc moulu</span></div>
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<span style="font-family: Courier New;">2 càs d'huile</span></div>
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<span style="font-family: Courier New;">2 càs d'ail haché</span></div>
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<span style="font-family: Courier New;">1 càc de sucre</span></div>
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<span style="font-family: Courier New;">400 ml de bouillon de bœuf (ou 1 cube de bouillon de bœuf dissout dans 400 ml d'eau chaude)</span></div>
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<span style="font-family: Courier New;">1 càs de maïzena dissoute dans 2 càs d'eau</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">1. Blanchir les nouilles pendant 3 à 5 minutes jusqu'à ce qu'elles soient tendres. Retirer et rincer à l'eau froide, égoutter et réserver.</span></div>
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<span style="font-family: Courier New;">2. Chauffer l'huile dans un wok sur feu moyen, faire sauter l'ail pendant 1 à 2 minutes. Augmenter l'intensité du feu, ajouter ées nouilles et la sauce soja et faire sauter jusqu'à ce que les nouilles soient uniformément colorées, environ 3 à 5 minutes. Retirer du feu et dresser les nouilles dans des assiettes individuelles de service.</span></div>
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<span style="font-family: Courier New;">3. </span><span style="font-family: Courier New;">Faire la sauce de nappage au bœuf en combinant le bœuf, la sauce de poisson, la sauce aux huitres et le poivre dans un saladier. Laisser mariner entre 15 et 20 minutes.</span></div>
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<span style="font-family: Courier New;">4. Chauffer l'huile dans un wok sur feu moyen, faire revenir l'ail émincé pendant environ 1 à 2 minutes. Augmenter l'intensité du feu, ajouter le bœuf mariné et faire revenir pendant 2 à 3 minutes, jusqu'à cuisson. Ajouter le sucre, faire suivre par le bouillon de bœuf et porter le mélange à ébullition. Ajouter la maïzena dissoute dans l'eau et continuer la cuisson jusqu'à obtenir une préparation épaisse. Retirer du feu.</span></div>
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<span style="font-family: Courier New;">5. Verser la sauce au bœuf sur les nouilles. Servir immédiatement. </span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-31868027193817712102013-10-25T21:18:00.000+02:002013-10-28T13:02:46.187+01:00Chocolate french toast - Pain brioché chocolat perdu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_oQEAkMTeVj2m79y3MuoFTIqJrsRtZSIR2qvu6UO7mJNq4sC83sigBH4h6EpvvPTZRzaa60eLa1tFLjZLZ7_lZSmZdlUhxikMjk9OoxOFFKM-3msIN0xANy83_KEghAnoYwo7_QeQr6N/s1600/DSC01546a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_oQEAkMTeVj2m79y3MuoFTIqJrsRtZSIR2qvu6UO7mJNq4sC83sigBH4h6EpvvPTZRzaa60eLa1tFLjZLZ7_lZSmZdlUhxikMjk9OoxOFFKM-3msIN0xANy83_KEghAnoYwo7_QeQr6N/s640/DSC01546a+copy.jpg" width="460" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSWwGzj701dXKEsjd7zcybYnfK4MuEHYipsQa0eLrnYR669ZzXDwNO1WdLvxt2OqIrG7aQ63Iaj4Wc-S3-zanXLnwbvkTbUvFGJp12hUXZ4i-rYMvSvJ7IjIFOUaSOZad6pEDMS9IOCC9/s1600/DSC01530a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSWwGzj701dXKEsjd7zcybYnfK4MuEHYipsQa0eLrnYR669ZzXDwNO1WdLvxt2OqIrG7aQ63Iaj4Wc-S3-zanXLnwbvkTbUvFGJp12hUXZ4i-rYMvSvJ7IjIFOUaSOZad6pEDMS9IOCC9/s640/DSC01530a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Here is my favourite use of the<a href="http://www.blogger.com/null" target="_blank"> chocolate bread</a> I presented recently. I love this variation of traditional lost bread (french toast). Using cream instead of milk just brings more onctuosity to this pan fried pain brioché.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Adapted from <a href="http://www.amazon.fr/Petit-Larousse-desserts-nouvelle-pr%C3%A9sentation/dp/2035869455" target="_blank">larousse des desserts</a></span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Serves 4 to 6</span><br />
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<span style="font-family: Courier New;">Ingredients:</span></div>
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</div>
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<span style="font-family: Courier New;">1/2 vanilla bean</span></div>
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<span style="font-family: Courier New;">50 cl liquid cream</span></div>
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<span style="font-family: Courier New;">100 g sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New;">250 g chocolate bread (recipe </span></div>
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<span style="font-family: Courier New;">2 eggs</span></div>
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<span style="font-family: Courier New;">100 g butter</span></div>
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</div>
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<span style="font-family: Courier New;">1. Open the vanilla bean, scrape the seeds and put them into the cream with 80 g of sugar. Heat, then let steep and cool.</span></div>
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<span style="font-family: Courier New;">2. Cut the bread into fairly thick slices. Beat eggs with 20 g of sugar.</span></div>
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<span style="font-family: Courier New;">3. Immerse quickly each slice of bread into the cooled cream, then dip in the beaten eggs.</span></div>
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<span style="font-family: Courier New;">4. Heat the butter in a large nonstick frying pan and fry the slices of bread on each side; they should get golden Brown.</span></div>
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<span style="font-family: Courier New;">OPTIONAL: sprinkle with icing sugar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_oQEAkMTeVj2m79y3MuoFTIqJrsRtZSIR2qvu6UO7mJNq4sC83sigBH4h6EpvvPTZRzaa60eLa1tFLjZLZ7_lZSmZdlUhxikMjk9OoxOFFKM-3msIN0xANy83_KEghAnoYwo7_QeQr6N/s1600/DSC01546a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="color: #444444; font-size: large;"><strong>* * PAIN BRIOCHÉ CHOCOLAT PERDU * *</strong></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabxJ_dYkqjt8Z1kQkOrwaaq7BWM0ihnvh-RdNJUXAj4lYWZIVn5fvXRGTKaGi34X7DiSJSHcvmrTNs5blbmnuFquWFHaj4yuyyVVBepedWpD9YO4KVB3vrZvEAsMQVsNnAcdo7UT7wHJ4/s1600/DSC01535a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabxJ_dYkqjt8Z1kQkOrwaaq7BWM0ihnvh-RdNJUXAj4lYWZIVn5fvXRGTKaGi34X7DiSJSHcvmrTNs5blbmnuFquWFHaj4yuyyVVBepedWpD9YO4KVB3vrZvEAsMQVsNnAcdo7UT7wHJ4/s640/DSC01535a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Le <a href="http://bullesetdouceurs.blogspot.ch/2013/10/double-chocolate-bread-pain-aux-2.html" target="_blank">pain brioché chocolat</a> que je vous ai présenté il y a quelque temps revient cette fois sous forme "perdue". En fait, c'est ma façon de profiter au mieux de ce pain qui remplace ici le traditionnel pain rassis. J'utilise aussi de la crème au lieu du lait, ce qui apporte plus d'onctuosité.</span><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">Recette adaptée de <a href="http://www.amazon.fr/Petit-Larousse-desserts-nouvelle-pr%C3%A9sentation/dp/2035869455" target="_blank">larousse des desserts</a></span><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">Pour 4 à 6 personnes</span><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">Ingrédients:</span><br />
<span style="font-family: Courier New;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Courier New;">1/2 gousse de vanille</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New;">50 cl de crème liquide</span></div>
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<span style="font-family: Courier New;">100 g de sucre en poudre</span></div>
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<span style="font-family: Courier New;">250 g de pain brioché rassis</span></div>
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<span style="font-family: Courier New;">2 œufs</span></div>
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<span style="font-family: Courier New;">100 g de beurre</span></div>
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<div style="text-align: justify;">
<span style="font-family: Courier New;">1. Ouvrir la gousse de vanille et gratter les graines, les mettre dans la crème avec 80 g de sucre. Chauffer à feu moyen, puis laisser infuser et refroidir.</span></div>
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<span style="font-family: Courier New;">2. Couper le pain brioché en tranches assez épaisses. Battre les œufs en omelette avec 20 g de sucre.</span></div>
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<span style="font-family: Courier New;">3. Plonger rapidement, pour qu'elle ne se défasse pas, chaque tranche de pain dans la crème refroidie, puis la passer dans les œufs battus.</span></div>
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<span style="font-family: Courier New;">4. Faire chauffer le beurre dans une grande poêle à revêtement antiadhésif et faire rissoler toutes les tranches de pain brioché de chaque côté; elles doivent être bien dorées.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Courier New;">FACULTATIF: Saupoudrer les tranches de pain brioché de sucre glace.</span></div>
bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-45742657852855529272013-10-21T17:31:00.000+02:002013-10-28T11:53:43.908+01:00Chocolate bread - Pain brioché chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv_rdvV0PUFUStkAgvhioIuAz1v0pM73F4g5p4prrePU0gNOZuRs4eFnVDzU-Xe6-HLzlu6KQeeLwTFr-byPHl1ETqhXtVsFjcIMTzB6YI8icI2NgjKVIFNpEa9ataFDWa9wpKI9aJRbd/s1600/DSC01512a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv_rdvV0PUFUStkAgvhioIuAz1v0pM73F4g5p4prrePU0gNOZuRs4eFnVDzU-Xe6-HLzlu6KQeeLwTFr-byPHl1ETqhXtVsFjcIMTzB6YI8icI2NgjKVIFNpEa9ataFDWa9wpKI9aJRbd/s640/DSC01512a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;"> </span><br />
<span style="font-family: "Courier New", Courier, monospace;">This slightly sweet chocolate bread from Italy is often served with creamy mascarpone cheese as a dessert or snack. The dark chocolate pieces add texture to this light loaf. I present the bread here as muffins size buns, this is simply because I prefer eating them as French toasts. The recipe for making chocolate French toasts will follow shortly.</span><a name='more'></a><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">Ingredients are given for one loaf, but you can also shape this bread into one large, two small rounds or muffin size buns and bake on a lightly greased baking sheet. Reduce the baking time by about 10 minutes.</span><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">The recipe is adapted from <a href="http://www.amazon.com/The-World-Encyclopedia-Bread-Making/dp/1859679129" target="_blank">Bread and bread making</a></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes 1 loaf</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong></strong></span> </div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">350 g bread flour</span></div>
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<span style="font-family: Courier New;">1.5 tbsp cocoa powder</span></div>
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<span style="font-family: Courier New;">0.5 tbsp salt</span></div>
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<span style="font-family: Courier New;">25 g caster sugar</span></div>
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<span style="font-family: Courier New;">15 g fresh yeast</span></div>
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<span style="font-family: Courier New;">250 ml lukewarm water</span></div>
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<span style="font-family: Courier New;">25 g butter, softened</span></div>
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<span style="font-family: Courier New;">75 g chocolate, coarsely chopped</span></div>
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<span style="font-family: Courier New;">melted butter, for brushing</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">1. Lightly grease a 15 cm round deep cake tin. Sift the flour, cocoa powder and salt together into a large bowl. Stir in the sugar. Make a well in the centre.</span></div>
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<span style="font-family: Courier New;">2. Cream the yeast with 60 ml of water, then stir in the rest. Add to the centre of the flour mixture and gradually mix to a dough.</span></div>
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<span style="font-family: Courier New;">3. Knead in the softened butter, then knead on a floured surface until smooth and elastic. Place in a lightly oiled clear film and leave to rise, in a warm place, for about 1 hour, or until doubled in bulk.</span></div>
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<span style="font-family: Courier New;">4. Turn out on to a lightly floured surface and knock back. Gently knead in the chocolate, then cover with lightly oiled clear film; leave to rest for 5 minutes.</span></div>
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<span style="font-family: Courier New;">5. Shape the dough into a round and place in the tin. Cover with lightly oiled clear film and leave to rise, in a warm place, for 45 minutes, or until doubled. The dough should reach the top of the tin.</span></div>
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<span style="font-family: Courier New;">6. Preheat the oven to 220°C. Bake for 10 minutes, then reduce the temperature to 190°C and bake for a further 25-30 minutes. Brush the top with melted butter and leave to cool on a wire rack.</span></div>
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<span style="color: #666666; font-family: Courier New; font-size: large;"><strong>* * * PAIN BRIOCHÉ DOUBLE CHOCOLAT * * *</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Ce pain légèrement sucré au chocolat nous vient d'Italie et y est souvent servi avec du mascarpone comme dessert ou simple snack. Les morceaux de chocolat noir ajoutent de la texture à ce pain léger. Mon pain est présenté en petits pains cuits dans des moules à muffin, la raison étant que je préfère déguster ce pain au chocolat en version "pain perdu". La recette suivra d'ailleurs bientôt.</span></div>
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<span style="font-family: Courier New;">Cette recette correspond à un pain de taille moyenne, mais vous pouvez façonner une ou deux boules, (ou des petits pains en forme de muffins) et les cuire sur une plaque légèrement huilée. Réduire le temps de cuisson d'environ 10 minutes.</span></div>
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<span style="font-family: Courier New;">La recette est tirée de <a href="http://www.amazon.com/The-World-Encyclopedia-Bread-Making/dp/1859679129" target="_blank">Bread and bread making</a></span></div>
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<span style="font-family: Courier New;"><strong>Pour 1 pain</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients</strong>:</span></div>
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<span style="font-family: Courier New;">350 g de farine à pain</span></div>
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<span style="font-family: Courier New;">1.5 càs de cacao en poudre</span></div>
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<span style="font-family: Courier New;">1/2 càs de sel</span></div>
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<span style="font-family: Courier New;">25 g de sucre semoule</span></div>
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<span style="font-family: Courier New;">15 g de levure fraîche</span></div>
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<span style="font-family: Courier New;">250 ml d'eau tiède</span></div>
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<span style="font-family: Courier New;">25 g de beurre, ramolli</span></div>
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<span style="font-family: Courier New;">75 g de chocolat, grossièrement haché</span></div>
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<span style="font-family: Courier New;">beurre fondu, pour badigeonner</span></div>
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<span style="font-family: Courier New;">1. Beurrer légèrement un moule rond et profond de 15 cm de diamètre. Tamiser la farine, le cacao et le sel dans un grand saladier. Incorporer le sucre. Faire un puits au centre.</span></div>
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<span style="font-family: Courier New;">2. Dans un petit bol, dissoudre la levure dans 60 ml d'eau, puis ajouter le reste d'eau. Ajouter au centre du mélange de farine et mélanger pour homogénéiser.</span></div>
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<span style="font-family: Courier New;">3. Rajouter le beurre puis pétrir jusqu'à obtenir un mélange lisse et élastique. Couvrir le saladier d'un film transparent légèrement huilé et laisser lever la pâte dans un endroit tiède, pendant environ 1h, ou jusqu'à ce qu'elle ait doublé de volume.</span></div>
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<span style="font-family: Courier New;">4.Sur un plan de travail légèrement fariné, pétrir délicatement la pâte afin de chasser l'air, ensuite incorporer tout aussi délicatement le chocolat. Couvrir de film transparent légèrement huilé et laisser reposer 5 minutes.</span></div>
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<span style="font-family: Courier New;">5. Façonner la pâte en une boule et placer dans le moule. Couvrir à l'aide de film transparent huilé et laisser lever une nouvelle fois, dans un endroit tiède, pendant 45 minutes. La pâte devrait doubler de volume et atteindre le haut du moule ou des caissettes.</span></div>
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<span style="font-family: Courier New;">6. Préchauffer le four à 220°C. Cuire au four pendant 10 minutes, réduire la température du four à 190°C et continuer la cuisson pendant 25-30 minutes. Badigeonner le dessus du pain avec du beurre fondu et laisser refroidir sur une grille.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-35014999150853546172013-10-20T23:58:00.001+02:002013-10-28T11:55:43.685+01:00Brioches triangles and lavender pastry cream - Triangles briochés et crème à la lavande<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7oZ7NBkjmlO8SXjsD1KHzKXK4QvhZvFvGNxNY0phmxmRCdCL0B-8_bndu-DljSDddHQG78UrSqJJAQjpiW0wThQJR5arvWVpc-jLHOF9F1HDs7zm5faDrwvE_l0AGPunxXtn0EJzg5DoQ/s1600/DSC02708a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7oZ7NBkjmlO8SXjsD1KHzKXK4QvhZvFvGNxNY0phmxmRCdCL0B-8_bndu-DljSDddHQG78UrSqJJAQjpiW0wThQJR5arvWVpc-jLHOF9F1HDs7zm5faDrwvE_l0AGPunxXtn0EJzg5DoQ/s640/DSC02708a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">This is the first recipe From <a href="http://www.amazon.fr/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621" target="_blank">Pâtisserie</a> by French pastry chef Christophe Felder that I tried. For those who know this renowned French pastry chef, chocolatier, ice cream and candy maker, there realy isn't anything I need to say, for you to know how amazing his creations can be. For others, who either don't know much about or, like me, just got to know him recently, I will simply mention that CF has received numerous awards throughout his career of a pastry chef.</span><a name='more'></a><br />
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<span style="font-family: "Courier New", Courier, monospace;">In 1989, he won the gold medal (with distinction)at the Foire Européenne de Strasbourg and, in 1991, the trophy for Best Paris Pastry Chef. In 2000, he earned the Marianne d'Or, a french national prize for excellence. In 2003, he received the National Academy of Ice Cream Making Award in Paris. In 2005, his cookbook <em>Mes 100 Recettes de Gâteaux</em> was selected from 600 works as the best pastry book and, in 2010 he was made a Chevalier de Mérite National in recognition of his accomplishements.</span></div>
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<span style="font-family: Courier New;">Felder has written many books on pastry making for the home baker, including the prize winning <em>Leçons de pâtisserie</em>, an anthology of step-by-step recipes, in nine volumes. In <a href="http://www.amazon.fr/Patisserie-Mastering-Fundamentals-French-Pastry/dp/0847839621" target="_blank">Pâtisserie</a>, a compilation of the complete series of <em>Leçons de Pâtisserie</em>, the recipes are broken down into their basic components. Step-by-step instructions give you the confidence to follow even advanced techniques, and a maximum amount of information is given for each recipe.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">These brioches triangles are delicious served warm, but it is important to wait a little bit, until the pastry cream sets, to cut the triangles. I didn't change anything from the original recipe, except flavouring the pastry cream with lavender, and removing the nuts. Also, instead of chilling the dough for 1 hour as recommended by CF, I chilled it overnight (My little miss was a bit grumpy that afternoon, so I had to spend more -all- time with her...) I don't know what effect (if any)it had on the final texture of my brioche, but the result was simply amazing. The lavender flavour is very light and subtle, however, the whole brioche can be a bit filling...if you have more than 3 slices as I did...</span> </div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes 10-12 triangles</strong></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"><strong></strong></span> <span style="font-family: Courier New;"><strong>Milk bread:</strong></span></div>
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<span style="font-family: Courier New;">10 g fresh yeast</span></div>
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<span style="font-family: Courier New;">15 ml lukewarm milk</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">250 g all-purpose flour</span></div>
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<span style="font-family: Courier New;">30 g sugar</span></div>
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<span style="font-family: Courier New;">1 tsp salt</span></div>
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<span style="font-family: Courier New;">1 egg</span></div>
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<span style="font-family: Courier New;">115 g butter, diced and softened</span></div>
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<span style="font-family: Courier New;"><strong>Lavender pastry cream:</strong></span></div>
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<span style="font-family: Courier New;">half tbsp dried edible lavender flowers</span></div>
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<span style="font-family: Courier New;">250 ml milk</span></div>
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<span style="font-family: Courier New;">1 tsp butter</span></div>
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<span style="font-family: Courier New;">2 egg yolks</span></div>
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<span style="font-family: Courier New;">50 g sugar</span></div>
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<span style="font-family: Courier New;">20 g cornstarch</span></div>
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<span style="font-family: Courier New;">1 tbsp all-purpose flour</span></div>
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<span style="font-family: Courier New;"><strong>Glaze:</strong></span></div>
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<span style="font-family: Courier New;">1 egg yolk</span></div>
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<span style="font-family: Courier New;">flaked almonds</span></div>
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<span style="font-family: Courier New;"><u>The lavender pastry cream</u>:</span></div>
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<span style="font-family: Courier New;">Pour the milk in a medium heavy saucepan and add the lavender and bring to the scalding point over medium heat. Remove from the heat and allow the flower to steep for 15 to 20 minutes. Strain the milk to remove the lavender.</span></div>
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<span style="font-family: Courier New;">2. Whisk The egg yolks with the sugar and butter in a medium bowl until the sugar dissolves. Whisk in the cornstarch and flour. Heat the milk once again.</span></div>
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<span style="font-family: Courier New;">3. Pour the hot milk into the egg-sugar mixture, whisking constantly.</span></div>
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<span style="font-family: Courier New;">4. Return the mixture to the saucepan and cook, stirring or whisking constantly, until the cream thickens.</span></div>
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<span style="font-family: Courier New;">5. Remove the pan from the heat and scrape the pastry cream into a shallow bowl. Press a piece of plastic wrap directly on the surface and chill completely.</span></div>
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<span style="font-family: Courier New;"><u>The milk bread</u>:</span></div>
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<span style="font-family: Courier New;">1. Crumble the yeast into a large bowl. Pour in the milk and stir to dissolve the yeast.</span></div>
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<span style="font-family: Courier New;">2. Mix together the flour, sugar, and salt and then the egg in the bowl of a mixer. Add the milk and mix until a firm dough forms, 1 to 2 minutes. </span></div>
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<span style="font-family: Courier New;">3. Add the butter and knead until the dough pulls away from the sides of the bowl, 5 to 6 minutes. The dough should be smooth and elastic.</span></div>
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<span style="font-family: Courier New;">4. Let the dough rise in the bowl in a warm place until doubled in volume, about 1 hour. </span></div>
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<span style="font-family: Courier New;">5. Line a baking sheet with parchment paper and flatten the dough into a rectangle. Cover with plastic wrap and chill until firm, at least 1 hour.</span></div>
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<span style="font-family: Courier New;">6. Roll out the dough into a large rectangle about 4 mm thick.</span></div>
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<span style="font-family: Courier New;">7. Fold it lenghtwise in half to make a visible crease, then unfold it. Spoon the pastry cream over one half of the dough and spread it evenly from crease to edge with a thin spatula.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnyRefiZGiiTM4ij3LHbnYs1aRbWrw74cPTRw-v43LUwIDRQbt3JBiUQv6GKEUHBO3SFcdyphquxYQg4gruGRWg-copRGgUqPARQG_DBLmnmDIDmdp4GZbeww-WtZB4GnWT0tzbO0lMSd/s1600/DSC02671a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnyRefiZGiiTM4ij3LHbnYs1aRbWrw74cPTRw-v43LUwIDRQbt3JBiUQv6GKEUHBO3SFcdyphquxYQg4gruGRWg-copRGgUqPARQG_DBLmnmDIDmdp4GZbeww-WtZB4GnWT0tzbO0lMSd/s320/DSC02671a+copy.jpg" width="240" /></a><span style="font-family: Times New Roman;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnBLXdAbMR4oZ8oX7bQQdhslVp1Fjcpn0QdXd2gJQ2FFfbIRcLTGPOoaixDYPn4ke7_PYhz9xjxvq5m3KAEBJNArcMK1YQ4Q7vDNu8m9aZh2tNHA5BS8zPuqh-GLXSw479lL-G4n7O98f/s1600/DSC02672a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnBLXdAbMR4oZ8oX7bQQdhslVp1Fjcpn0QdXd2gJQ2FFfbIRcLTGPOoaixDYPn4ke7_PYhz9xjxvq5m3KAEBJNArcMK1YQ4Q7vDNu8m9aZh2tNHA5BS8zPuqh-GLXSw479lL-G4n7O98f/s320/DSC02672a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">8. Fold over the plain dough to cover the pastry cream. Smooth the top with your hand to eliminate any air pockets.</span></div>
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<span style="font-family: Courier New;">9. Transfer the filled rectangle to the prepared baking sheet. Cover loosely with plastic wrap and let rise at room temperature for 2h30.</span></div>
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<span style="font-family: Courier New;">Preheat the oven to 180°C.</span></div>
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<span style="font-family: Courier New;">10. Brush the puffy dough with the egg glaze. Bake for 15-17 minutes or until golden Brown on the top and bottom.</span></div>
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<span style="font-family: Courier New;">11. Transfer to a rack and let cool.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcglnNLAJj28VZp202tmQGC9QfkZLh1G-heRx28qGkYnK3a4DzZoYWfImmphAP1b3L7a2iIp43kD7a00BbLScB2MMqdseonmuwr2jZgE7ODIEs_OX7Fo4zQMaWvhYPLnlUfdlXOpCq4BW/s1600/DSC02693a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcglnNLAJj28VZp202tmQGC9QfkZLh1G-heRx28qGkYnK3a4DzZoYWfImmphAP1b3L7a2iIp43kD7a00BbLScB2MMqdseonmuwr2jZgE7ODIEs_OX7Fo4zQMaWvhYPLnlUfdlXOpCq4BW/s320/DSC02693a+copy.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHj5Si7hODLIkUlPYMUDVfiiNhF4z05hEC4rU5LJWjT2j_A5C4PYdRAd3o0By_aTXhW2FOo9L0n-B-2gtuc9Ihfx5jMJt8vHVOS1zgOrbrqUycBdfqulwewfBSwxeKMHkizX642I4E2Lh/s1600/DSC02696a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHj5Si7hODLIkUlPYMUDVfiiNhF4z05hEC4rU5LJWjT2j_A5C4PYdRAd3o0By_aTXhW2FOo9L0n-B-2gtuc9Ihfx5jMJt8vHVOS1zgOrbrqUycBdfqulwewfBSwxeKMHkizX642I4E2Lh/s320/DSC02696a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">12. Place on a cutting board and cut into squares, then triangles.</span><br />
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<span style="color: #674ea7; font-size: large;"><strong>* TRIANGLES BRIOCHÉS ET CRÈME À LA LAVANDE *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1MV-d2WZdQUTDrVJPP5B9CBpz9P_0epWWCxj7GrUP4-uRkCBBpq1XjoiOY-wLYTeZES9cFvpzRBHnMKzTqgLbia35OmLi9dpaMwRrYaRPbzwhgziKKvS1EIPdtQ8kCFQdhQ9PGFdAuuT/s1600/DSC02712a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1MV-d2WZdQUTDrVJPP5B9CBpz9P_0epWWCxj7GrUP4-uRkCBBpq1XjoiOY-wLYTeZES9cFvpzRBHnMKzTqgLbia35OmLi9dpaMwRrYaRPbzwhgziKKvS1EIPdtQ8kCFQdhQ9PGFdAuuT/s640/DSC02712a+copy.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-4xsRdqCTESQQEiwECreCBNmS4h8mjH07X3bt8WCEiyNN9bBmhujGsWnMjn0mGxBlOkx8OWn8MaBhFsPE76GBYc8QGBy35IA8aerXukDyZ71Mb-BLwtNwg-TtClNnRN6V3aiX2onI3dO/s1600/DSC02700+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-4xsRdqCTESQQEiwECreCBNmS4h8mjH07X3bt8WCEiyNN9bBmhujGsWnMjn0mGxBlOkx8OWn8MaBhFsPE76GBYc8QGBy35IA8aerXukDyZ71Mb-BLwtNwg-TtClNnRN6V3aiX2onI3dO/s640/DSC02700+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Voici la toute première recette du livre <a href="http://www.amazon.fr/P%C3%A2tisserie-Lultime-r%C3%A9f%C3%A9rence-Christophe-Felder/dp/2732442119" target="_blank">Pâtisserie</a> de Christophe Felder que j'ai essayée. Pour celles et ceux qui connaissent CF, plus besoin de dire grand chose, vous savez certainement déjà à quel point ses créations sont superbes. Pour les autres (dont je faisais partie jusqu'à il y a très, très peu de temps), CF est un chef pâtissier et chocolatier français qui s'est illustré par ses réalisations pâtissières et a reçu de nombreux prix et distinctions.</span><br />
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<span style="font-family: Courier New;">En 1989, il remporte avec distinction la médaille d'or à la Foire Européenne de Strasbourg, et en 1991, le trophée de meilleur pâtissier de Paris. En 2000, il décroche le Marianne d'or, prix national d'excellence. En 2005, son livre de recettes <em>Mes 100 Recettes de gâteaux</em> a été choisi parmi 600 œuvres comme meilleur livre de pâtisserie et, en 2010, il reçoit la distinction de Chevalier du mérite national, en reconnaissance de ses œuvres.</span><br />
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<span style="font-family: Courier New;">Le livre Pâtisserie a le mérite entre autres, de présenter des recettes étape après étape; les instructions pas à pas vous donnent la confiance nécessaire pour suivre des techniques de pro sans difficulté, et une quantité énorme d'information est fournie pour chaque recette.</span><br />
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<span style="font-family: Courier New;">Ces triangles sont délicieux dégustés légèrement chauds, cependant il est important d'attendre quelques minutes que la crème pâtissière raffermisse un peu avant de découper la brioche. J'ai changé peu de choses à la recette originale, hormis l'omission des noix et la crème pâtissière que j'ai parfumée à la lavande. Au lieu de réfrigérer la pâte 1 heure comme recommandé par CF, je l'ai laissée toute une nuit au frigo car j'ai dû m'occuper toute la soirée de ma petite miss qui était d'humeur grincheuse...Je ne sais quel effet cela a eu sur la texture finale de ma brioche, mais c'était délicieux!! L'arôme de lavande est subtil et léger, cependant la brioche peut être un tout petit peu bourrative...surtout après avoir comme moi dévoré 3 tranches du coup...</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span></div>
<span style="font-family: Courier New;"><strong>Pain au lait:</strong></span><br />
<span style="font-family: Courier New;">10 g de levure fraîche</span><br />
<span style="font-family: Courier New;">15 ml de lait tiède</span><br />
<span style="font-family: Courier New;">250 g de farine tout usage</span><br />
<span style="font-family: Courier New;">30 g de sucre</span><br />
<span style="font-family: Courier New;">1 càc de sel</span><br />
<span style="font-family: Courier New;">1 œuf</span><br />
<span style="font-family: Courier New;">115 g de beurre à température ambiante,</span><br />
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<span style="font-family: Courier New;"><strong>Crème pâtissière à la lavande:</strong></span><br />
<span style="font-family: Courier New;">demi càs de fleurs de lavande séchées</span><br />
<span style="font-family: Courier New;">250 ml de lait</span><br />
<span style="font-family: Courier New;">1 càc de beurre</span><br />
<span style="font-family: Courier New;">2 jaunes d'œuf</span><br />
<span style="font-family: Courier New;">50 g de sucre</span><br />
<span style="font-family: Courier New;">20 g de maïzena</span><br />
<span style="font-family: Courier New;">1 càs de farine</span><br />
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<span style="font-family: Courier New;"><strong>Dorure:</strong></span></div>
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<span style="font-family: Courier New;">1 jaune d'œuf</span></div>
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<span style="font-family: Courier New;">amandes effilées</span></div>
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<span style="font-family: Courier New;"><u>La crème pâtissière à lavande:</u></span></div>
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<span style="font-family: Courier New;">1. Faire chauffer le lait et la lavande dans une casserole. Retirer du feu, laisser infuser 20 à 30 minutes puis filtrer.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lWUxAQOgpRs1S_L3W-ez7Ye0S0vC_t66c08L6HH87hKHmXurr6duPS26_Lu8rmiAtVnRsvF1ihC3naMChoeOpNiZihG73JSgei58GtAC3ClidiyV3_v02d-6BV03I90n3eT88ASqHreC/s1600/DSC02667a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lWUxAQOgpRs1S_L3W-ez7Ye0S0vC_t66c08L6HH87hKHmXurr6duPS26_Lu8rmiAtVnRsvF1ihC3naMChoeOpNiZihG73JSgei58GtAC3ClidiyV3_v02d-6BV03I90n3eT88ASqHreC/s320/DSC02667a+copy.jpg" width="208" /></a></span></div>
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<span style="font-family: Courier New;">2. Fouetter les jaunes d'œufs et le sucre dans un saladier moyen, jusqu'à ce que le sucre soit dissout. Ajouter la maïzena et la farine et fouetter. Remettre le lait et le beurre à chauffer à feu moyen.</span></div>
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<span style="font-family: Courier New;">3. Verser le lait chaud dans le mélange œufs-sucre, sans cesser de fouetter.</span></div>
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<span style="font-family: Courier New;">4. Remettre le mélange dans la casserole et faire cuire à feu doux jusqu'à épaississement de la crème.</span></div>
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<span style="font-family: Courier New;">5. Retirer la casserole du feu, couvrir la crème de film plastique et laisser refroidir complètement.</span></div>
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<span style="font-family: Courier New;">Le pain au lait:</span></div>
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<span style="font-family: Courier New;">1. Émietter la levure dans un saladier. Verser le lait et mélanger pour dissoudre la levure.</span></div>
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<span style="font-family: Courier New;">2. Mettre la farine, le sucre, le sel et l'œuf dans le bol du robot. Ajouter le lait et mélanger jusqu'à obtention d'une pâte ferme, 1 à 2 minutes.</span></div>
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<span style="font-family: Courier New;">3. Ajouter le beurre et pétrir jusqu'à ce que la pâte se détache des bords du bol, 5 à 6 minutes. La pâte devient lisse et élastique.</span></div>
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<span style="font-family: Courier New;">4. Laisser lever la pâte dans le bol pendant 1 heure, ou jusqu'à ce qu'elle double de volume.</span></div>
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<span style="font-family: Courier New;">5. Déposer sur une plaque du papier sulfurisé légèrement fariné et y aplatir la pâte en un rectangle. Couvrir de film plastique et réfrigérer pendant une heure.</span></div>
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<span style="font-family: Courier New;">6. Abaisser la pâte en un grand rectangle d'environ 4 mm d'épaisseur.</span></div>
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<span style="font-family: Courier New;">7. Faire un trait longitudinal divisant le rectangle en 2. A l'aide d'une spatule, étaler la crème pâtissière en une couche fine sur la moitié inférieure du rectangle.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnyRefiZGiiTM4ij3LHbnYs1aRbWrw74cPTRw-v43LUwIDRQbt3JBiUQv6GKEUHBO3SFcdyphquxYQg4gruGRWg-copRGgUqPARQG_DBLmnmDIDmdp4GZbeww-WtZB4GnWT0tzbO0lMSd/s1600/DSC02671a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnyRefiZGiiTM4ij3LHbnYs1aRbWrw74cPTRw-v43LUwIDRQbt3JBiUQv6GKEUHBO3SFcdyphquxYQg4gruGRWg-copRGgUqPARQG_DBLmnmDIDmdp4GZbeww-WtZB4GnWT0tzbO0lMSd/s320/DSC02671a+copy.jpg" width="240" /></a><span style="font-family: Times New Roman;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnBLXdAbMR4oZ8oX7bQQdhslVp1Fjcpn0QdXd2gJQ2FFfbIRcLTGPOoaixDYPn4ke7_PYhz9xjxvq5m3KAEBJNArcMK1YQ4Q7vDNu8m9aZh2tNHA5BS8zPuqh-GLXSw479lL-G4n7O98f/s1600/DSC02672a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCnBLXdAbMR4oZ8oX7bQQdhslVp1Fjcpn0QdXd2gJQ2FFfbIRcLTGPOoaixDYPn4ke7_PYhz9xjxvq5m3KAEBJNArcMK1YQ4Q7vDNu8m9aZh2tNHA5BS8zPuqh-GLXSw479lL-G4n7O98f/s320/DSC02672a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">8. Rabattre la moitié supérieure et bien fermer. Lisser le dessus à la main afin d'éliminer les poches d'air.</span></div>
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<span style="font-family: Courier New;">9. Recouvrir de film plastique et laisser lever à température ambiante pendant 2h30.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFEQA-WtjKa_BKTrj1nD96XqNGPR8SBcWaJA5BSg6lYRyw5oWPbGMRpmbdpD0TjEmdLuHKpkC10CR49CDCBCDZC3wLNHpGzDAIeLGU0qOaeN-lI9Edh5GqcmG_XpZGxAbHmC2obJgLDK0/s1600/DSC02673+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFEQA-WtjKa_BKTrj1nD96XqNGPR8SBcWaJA5BSg6lYRyw5oWPbGMRpmbdpD0TjEmdLuHKpkC10CR49CDCBCDZC3wLNHpGzDAIeLGU0qOaeN-lI9Edh5GqcmG_XpZGxAbHmC2obJgLDK0/s320/DSC02673+copy.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXSIPA6oYcXoR1iJXDl0shL_JC2m1mtYiHZHq-y7ZQUUfcwICJO5hvLllO7sh2EnwpvDpQr-t3Cb3E9cXko9GART_CatWLvOBuyvoi4RTvqGbzV_6q8YigtqSJpU-SWW4I8PZvA7ozev3/s1600/DSC02674a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXSIPA6oYcXoR1iJXDl0shL_JC2m1mtYiHZHq-y7ZQUUfcwICJO5hvLllO7sh2EnwpvDpQr-t3Cb3E9cXko9GART_CatWLvOBuyvoi4RTvqGbzV_6q8YigtqSJpU-SWW4I8PZvA7ozev3/s320/DSC02674a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">Préchauffer le four à 180°C.</span></div>
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<span style="font-family: Courier New;">10. Badigeonner de la dorure à l'œuf, et parsemer d'amandes effilées. Enfourner pour 15-17 minutes, ou jusqu'à obtention d'une belle coloration brune.</span></div>
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<span style="font-family: Courier New;">11. Transférer sur une grille et laisser refroidir.</span></div>
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<span style="font-family: Courier New;">12. Découper en triangles.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-46211217353344120422013-10-18T20:32:00.001+02:002013-11-15T23:21:13.977+01:00Smoked mozzarella and mascarpone spaghetti - Spaghettis à la mozzarella fumée et mascarpone<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXkABBDOWr79AlF0gRPuJE5YcwI6LMcltKw3gBH5GlQcacML1jvAnG8j07CXyWg39iZVBTKcZ_t_x4A9xUvUHyoeeKiQmF81SzpPUhyphenhyphenwadCVFEI5TpSDVs1TIctr-2BLt4PcA8n4Px5ym/s1600/DSC02126a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXkABBDOWr79AlF0gRPuJE5YcwI6LMcltKw3gBH5GlQcacML1jvAnG8j07CXyWg39iZVBTKcZ_t_x4A9xUvUHyoeeKiQmF81SzpPUhyphenhyphenwadCVFEI5TpSDVs1TIctr-2BLt4PcA8n4Px5ym/s640/DSC02126a+copy.jpg" width="480" /></a></span></strong></div>
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<span style="font-family: Courier New;">Simple, quick, easy to make and delicious vegetarian pasta. This was my first experience with smoked mozzarella and I looved it!</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 4</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Adapted from: <a href="http://www.bbcshop.com/food/simple-italian-cookery/invt/9780563521785" target="_blank">Simple Italian Cookery from Aldo Zilli</a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients</strong>:</span></div>
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<span style="font-family: Courier New;">1 tablespoon olive oil</span></div>
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<span style="font-family: Courier New;">50 g butter</span></div>
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<span style="font-family: Courier New;">1 onion, finely chopped</span></div>
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<span style="font-family: Courier New;">1 large carrot, peeled and finely diced</span></div>
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<span style="font-family: Courier New;">1 green, 1 red and 1 yellow peppers, seeded and finely diced</span></div>
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<span style="font-family: Courier New;">150 g mascarpone cheese</span></div>
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<span style="font-family: Courier New;">350 g spaghetti</span></div>
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<span style="font-family: Courier New;">half of a vegetable stock cube</span></div>
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<span style="font-family: Courier New;">100 g smoked mozzarella, peeled and diced</span></div>
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<span style="font-family: Courier New;">sea salt flakes and freshly ground pepper</span></div>
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<span style="font-family: Courier New;">1. Heat the oil and butter in a large, deep frying pan, add the onion and cook for approx. 5 minutes, until golden.</span></div>
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<span style="font-family: Courier New;">2. Add the vegetables to the pan and cook gently for 8 to 10 minutes, stirring frequently, until tender. Season with salt and pepper, then stir in the mascarpone cheese until it has melted.</span></div>
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<span style="font-family: Courier New;">3. Meanwhile, cook the pasta al dente, drain and reserve 150 ml of the cooking water.</span></div>
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<span style="font-family: Courier New;">4. Stir the vegetable stock cube into the reserved cooking water until dissolved. Add the pasta to the vegetables and toss well, using some of the reserved water to loosen the mixture.</span></div>
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<span style="font-family: Courier New;">5. Stir in the diced mozzarella, allowing it to melt. Adjust the seasoning if necessary. Serve.</span> </div>
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<strong><span style="color: #6aa84f; font-size: large;">* * * SPAGHETTIS MASCARPONE ET MOZZARELLA FUMEE * * *</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe5hl7IqlnjN0mTXeRHPhCffT6I77sG-YP-ep2nZH6T3ozGQYpZOfxJdiCaIm1D0A3OSCI9mlGpp5J4oHV1-I_eZCUDOsbNFcxgxMTW2YxQ7SI_r68-EMAKpKsb5U2K6UqY2usFUVd-oa/s1600/DSC02131a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe5hl7IqlnjN0mTXeRHPhCffT6I77sG-YP-ep2nZH6T3ozGQYpZOfxJdiCaIm1D0A3OSCI9mlGpp5J4oHV1-I_eZCUDOsbNFcxgxMTW2YxQ7SI_r68-EMAKpKsb5U2K6UqY2usFUVd-oa/s640/DSC02131a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Simples, faciles à réaliser et rapides, ces pâtes végétariennes sont délicieuses. J'ai découvert la mozzarella fumée à travers ce plat et j'avoue être totalement conquise!</span></div>
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<strong><span style="font-family: Courier New;"></span></strong> </div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour 4 personnes</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Recette inspirée de: <a href="http://www.bbcshop.com/food/simple-italian-cookery/invt/9780563521785" target="_blank">Simple italian cookery de Aldo Zilli</a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">1 càs d'huile d'olive</span></div>
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<span style="font-family: Courier New;">50 g de beurre</span></div>
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<span style="font-family: Courier New;">1 oignon, finement haché</span></div>
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<span style="font-family: Courier New;">1 grosse carotte, pelée et coupée en dés</span></div>
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<span style="font-family: Courier New;">1 poivron vert, 1 rouge et 1 jaune, épépinés et coupés en dés</span></div>
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<span style="font-family: Courier New;">150 g de mascarpone</span></div>
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<span style="font-family: Courier New;">350 g de spaghettis</span></div>
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<span style="font-family: Courier New;">1 demi cube de bouillon de légumes</span></div>
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<span style="font-family: Courier New;">100 g de mozzarella fumée, pelée et coupée en dés</span></div>
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<span style="font-family: Courier New;">sel, poivre</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;">1. Chauffer l'huile et le beurre dans une large poêle, faire revenir l'oignon pendant environ 5 minutes à feu moyen.</span></div>
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<span style="font-family: Courier New;">2. Ajouter les légumes et cuire pendant 8 à 10 minutes, en remuant fréquemment jusqu'à ce qu'ils soient tendres. Poivrer et saler légèrement, puis incorporer le mascarpone. Remuer jusqu'à ce qu'il fonde complètement.</span></div>
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<span style="font-family: Courier New;">3. Cuire les pâtes al dente, égoutter et réserver 150 ml d'eau de cuisson des pâtes.</span></div>
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<span style="font-family: Courier New;">4. Diluer le cube de bouillon dans les 150 ml d'eau de cuisson des pâtes. Ajouter les pâtes aux légumes et bien mélanger, utilisant une partie de l'eau réservée pour détendre la préparation.</span></div>
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<span style="font-family: Courier New;">5. Ajouter la mozzarella et laisser fondre. Rectifier l'assaisonnement si nécessaire. </span></div>
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<span style="font-family: Courier New;">Servir.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-70238228333616863172013-10-17T21:16:00.001+02:002013-11-15T23:24:28.629+01:00No-knead baguettes - Baguettes sans pétrissage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV00CmumoIInX3UKC43LwWd0Lcs7otf_cbwTnsFx4aGCGkwi_CK8A3qPHPc6vwsYui2BfF-E1lPBxVXRTXM6F6PnYC3QkBq_fbYqlBgxjXbRv_mlnFR4kyw7JVxt_Ui7-QfWULHYis9fyt/s1600/DSC02225a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkqsrO7Z_fXFFqx9up5RXyPLW6bI55hyPCAehfLxnBqd3OmP3c0vc5h4A4F1t3K5xQsGUlYPDGGXWjNf1c6CFQWVTGZj18X52HrSZ9VvoiYgp5op33yDu-OkXvs8Vs9_qc0pN8axetuhY/s1600/DSC02231a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkqsrO7Z_fXFFqx9up5RXyPLW6bI55hyPCAehfLxnBqd3OmP3c0vc5h4A4F1t3K5xQsGUlYPDGGXWjNf1c6CFQWVTGZj18X52HrSZ9VvoiYgp5op33yDu-OkXvs8Vs9_qc0pN8axetuhY/s640/DSC02231a+copy.jpg" width="500" /></a><br />
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<span style="font-family: Courier New;">I discovered these baguettes in</span><br />
<a name='more'></a><span style="font-family: Courier New;"> the beautiful website of </span><a href="http://www.papillesetpupilles.fr/2013/06/baguettes-sans-petrissage-aux-tomates-cerises.html/" target="_blank"><span style="font-family: Courier New;">Papilles et pupilles.</span></a><span style="font-family: Courier New;"> She made 2 cherry tomatoes baguettes, which look very nice, but I wanted to add a second flavor, so I choose sauteed onions and rosemary. M favorite was the tomato and rosemary baguette, while my preference went to the onion baguette.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSedHqrJrfBxlajshH7CGhjhfmRmlx63INpxyWgt9-6g3Mr8ANdXLpG7h45Bn4DirId4jEagv2H1wcoOeWGM2_ZfpfNjzklwHIWPQNX6FfScTgNW6omUvYda98kNF9XrIgvE0qJzVVuXT/s1600/DSC02237a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSedHqrJrfBxlajshH7CGhjhfmRmlx63INpxyWgt9-6g3Mr8ANdXLpG7h45Bn4DirId4jEagv2H1wcoOeWGM2_ZfpfNjzklwHIWPQNX6FfScTgNW6omUvYda98kNF9XrIgvE0qJzVVuXT/s640/DSC02237a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;">Bon appétit!</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>For two baguettes</strong></span><br />
<span style="font-family: Courier New;"><strong></strong></span><br />
<span style="font-family: Courier New;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Courier New;"></span><br />
<span style="font-family: Courier New;">250 g + 1 tbsp bread flour </span><br />
<span style="font-family: Courier New;">170 ml lukewarm water</span><br />
<span style="font-family: Courier New;">3 tbsp olive oil</span><br />
<span style="font-family: Courier New;">1 tsp honey</span><br />
<span style="font-family: Courier New;">3/4 tsp instant dry yeast</span><br />
<span style="font-family: Courier New;">3/4 + 1/2 tsp salt </span><br />
<span style="font-family: Courier New;">1 tbsp Rosemary</span><br />
<span style="font-family: Courier New;">6 cherry tomatoes, halved</span><br />
<span style="font-family: Courier New;">1 medium onion, sauteed</span><br />
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<span style="font-family: Courier New;">1. Pour the water in a container, add 2 tablespoons of olive oil, honey and yeast. Mix and let it rest for 5 minutes.</span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV00CmumoIInX3UKC43LwWd0Lcs7otf_cbwTnsFx4aGCGkwi_CK8A3qPHPc6vwsYui2BfF-E1lPBxVXRTXM6F6PnYC3QkBq_fbYqlBgxjXbRv_mlnFR4kyw7JVxt_Ui7-QfWULHYis9fyt/s1600/DSC02225a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV00CmumoIInX3UKC43LwWd0Lcs7otf_cbwTnsFx4aGCGkwi_CK8A3qPHPc6vwsYui2BfF-E1lPBxVXRTXM6F6PnYC3QkBq_fbYqlBgxjXbRv_mlnFR4kyw7JVxt_Ui7-QfWULHYis9fyt/s320/DSC02225a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">2. In a medium bowl, mix together flour (without the extra tablespoon)and salt.</span></div>
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<span style="font-family: Courier New;">3. Gently stir the yeast mixture into the flour until just combined. Try not to overmix. Sprinkle the remaining tablespoon of flour.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbO9AsIX4b_fFG7Ys1xIk6OUi7Fw20essjazUWsPS0AoaG6bn65bNhH26KH-nAmm1dm5pFCZsoB6u2UMLCBLE0xcPH32RqxusGWIeSlNS-AD0aKcKGJheALLM3o-5caN-rs9dCAuvIY1Y/s1600/DSC02227a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbO9AsIX4b_fFG7Ys1xIk6OUi7Fw20essjazUWsPS0AoaG6bn65bNhH26KH-nAmm1dm5pFCZsoB6u2UMLCBLE0xcPH32RqxusGWIeSlNS-AD0aKcKGJheALLM3o-5caN-rs9dCAuvIY1Y/s320/DSC02227a+copy.jpg" width="240" /></a><span style="font-family: Times New Roman;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AwVFQ9s3Do1KcFNQon8pB4TWc1EXBAzCP0yUBiWQ93qbTi6QkmeStHf7ipSIGo95rRWRWHS0HNb_lAJCE4SyDg5LWFm80ukWppulcDhlz8Kj4Qupqw_o5l6jKRRhvUv5I5-c40HverCX/s1600/DSC02228a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AwVFQ9s3Do1KcFNQon8pB4TWc1EXBAzCP0yUBiWQ93qbTi6QkmeStHf7ipSIGo95rRWRWHS0HNb_lAJCE4SyDg5LWFm80ukWppulcDhlz8Kj4Qupqw_o5l6jKRRhvUv5I5-c40HverCX/s320/DSC02228a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">4. Let the dough rise for about 1h30 minutes, or until doubled in size.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf77GbfvaJd3j5-5yRodWpEdNyckNNl4gS6A3Lm4dQwqpTkqnFVNAAHjdau_zwWEqA87jZezFlLcaVFJDsbSSThpJuYR4ZYnVuVwtc9TznMISVJaRpm4BeUjPPL1B7UdmNdd1Dw4nsDKZ/s1600/DSC02229a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf77GbfvaJd3j5-5yRodWpEdNyckNNl4gS6A3Lm4dQwqpTkqnFVNAAHjdau_zwWEqA87jZezFlLcaVFJDsbSSThpJuYR4ZYnVuVwtc9TznMISVJaRpm4BeUjPPL1B7UdmNdd1Dw4nsDKZ/s320/DSC02229a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">5. Preheat the oven to 230°C. Line a baking sheet with parchment paper. Divide the dough into 2, shape one half into a baguette. Place it on the baking sheet. Embed the tomatoes on the dough.</span></div>
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<span style="font-family: Courier New;">6. Stretch the second half of dough into a rectangle, scatter the onions on the bottom half and close, trying to keep a baguette shape.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOafMUn32murRkAjxxs12IT1Ox2gwv9XHJBr1koDJk5nQ-dYklzsxpv-_il9aMr2iN0bVsDLHVdq_96w8ywexrv1dxsdSkSj1uSQ0ZB03Cl6d0e8PnwoPTWwlC-3UMSIP42b4iNnM9M3v/s1600/DSC02230a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOafMUn32murRkAjxxs12IT1Ox2gwv9XHJBr1koDJk5nQ-dYklzsxpv-_il9aMr2iN0bVsDLHVdq_96w8ywexrv1dxsdSkSj1uSQ0ZB03Cl6d0e8PnwoPTWwlC-3UMSIP42b4iNnM9M3v/s320/DSC02230a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">7. Brush the baguettes with the remaining olive oil and salt, and sprinkle some rosemary on the tomato one. (or both if you prefer)</span></div>
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<span style="font-family: Courier New;">8. Bake for about 20 minutes.</span></div>
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<span style="color: red; font-size: x-large;"><strong>* * * BAGUETTES SANS PÉTRISSAGE * * *</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">J'ai découvert ces baguettes ultra faciles à réaliser dans le superbe site de <a href="http://www.papillesetpupilles.fr/2013/06/baguettes-sans-petrissage-aux-tomates-cerises.html/" target="_blank">Papilles et pupilles.</a> Elle en a réalisé 2 aux tomates cerises, qui ont un rendu visuel très joli, mais j'ai voulu varier en rajoutant des oignons sautés et du romarin. Nous les avons mangés tel quel, et c'était très bon. M a préféré la baguette à la tomate cerise, principalement à cause du romarin, tandis que ma préférence allait évidemment à la baguette aux oignons.</span></div>
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<span style="font-family: Courier New;">Bon appétit!</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour 2 Baguettes</strong></span><br />
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<span style="font-family: Courier New;"><strong>Ingrédients:</strong></span><br />
<span style="font-family: Courier New;">250 g + 1 càs de farine à pain </span><br />
<span style="font-family: Courier New;">170 ml d'eau tiède</span><br />
<span style="font-family: Courier New;">3 càs d'huile d'olive </span><br />
<span style="font-family: Courier New;">1 càc de miel</span><br />
<span style="font-family: Courier New;">3/4 càc de levure de boulanger déshydratée</span><br />
<span style="font-family: Courier New;">3/4 + 0.5 càc de sel </span><br />
<span style="font-family: Courier New;">1 càs de romarin</span><br />
<span style="font-family: Courier New;">6 tomates cerises, coupées en 2</span><br />
<span style="font-family: Courier New;">1 oignon moyen, sauté</span><br />
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<span style="font-family: Courier New;">1. Verser dans un récipient l'eau tiède, 2 cuillères à soupe d'huile d'olive, le miel et la levure. Mélanger et laisser reposer 5 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV00CmumoIInX3UKC43LwWd0Lcs7otf_cbwTnsFx4aGCGkwi_CK8A3qPHPc6vwsYui2BfF-E1lPBxVXRTXM6F6PnYC3QkBq_fbYqlBgxjXbRv_mlnFR4kyw7JVxt_Ui7-QfWULHYis9fyt/s1600/DSC02225a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV00CmumoIInX3UKC43LwWd0Lcs7otf_cbwTnsFx4aGCGkwi_CK8A3qPHPc6vwsYui2BfF-E1lPBxVXRTXM6F6PnYC3QkBq_fbYqlBgxjXbRv_mlnFR4kyw7JVxt_Ui7-QfWULHYis9fyt/s320/DSC02225a+copy.jpg" width="240" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;">2. Verser dans un saladier la farine (sans la cuillère à soupe) et le sel.</span></div>
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<span style="font-family: Courier New; font-size: large;">3. Au bout des 5 minutes, incorporer délicatement, sans trop insister, le mélange à base de levure à la farine. La pâte ne devrait pas être totalement lisse. Saupoudrer de la cuillère de farine restante.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbO9AsIX4b_fFG7Ys1xIk6OUi7Fw20essjazUWsPS0AoaG6bn65bNhH26KH-nAmm1dm5pFCZsoB6u2UMLCBLE0xcPH32RqxusGWIeSlNS-AD0aKcKGJheALLM3o-5caN-rs9dCAuvIY1Y/s1600/DSC02227a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbO9AsIX4b_fFG7Ys1xIk6OUi7Fw20essjazUWsPS0AoaG6bn65bNhH26KH-nAmm1dm5pFCZsoB6u2UMLCBLE0xcPH32RqxusGWIeSlNS-AD0aKcKGJheALLM3o-5caN-rs9dCAuvIY1Y/s320/DSC02227a+copy.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AwVFQ9s3Do1KcFNQon8pB4TWc1EXBAzCP0yUBiWQ93qbTi6QkmeStHf7ipSIGo95rRWRWHS0HNb_lAJCE4SyDg5LWFm80ukWppulcDhlz8Kj4Qupqw_o5l6jKRRhvUv5I5-c40HverCX/s1600/DSC02228a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AwVFQ9s3Do1KcFNQon8pB4TWc1EXBAzCP0yUBiWQ93qbTi6QkmeStHf7ipSIGo95rRWRWHS0HNb_lAJCE4SyDg5LWFm80ukWppulcDhlz8Kj4Qupqw_o5l6jKRRhvUv5I5-c40HverCX/s320/DSC02228a+copy.jpg" width="240" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">4. Laisser reposer à l'abri des courants d'air durant environ 1h30, le temps que la pâte double presque de volume.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf77GbfvaJd3j5-5yRodWpEdNyckNNl4gS6A3Lm4dQwqpTkqnFVNAAHjdau_zwWEqA87jZezFlLcaVFJDsbSSThpJuYR4ZYnVuVwtc9TznMISVJaRpm4BeUjPPL1B7UdmNdd1Dw4nsDKZ/s1600/DSC02229a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf77GbfvaJd3j5-5yRodWpEdNyckNNl4gS6A3Lm4dQwqpTkqnFVNAAHjdau_zwWEqA87jZezFlLcaVFJDsbSSThpJuYR4ZYnVuVwtc9TznMISVJaRpm4BeUjPPL1B7UdmNdd1Dw4nsDKZ/s320/DSC02229a+copy.jpg" width="240" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">5. Préchauffer le four à 230°C. Diviser la pâte en 2, façonner un morceau en baguette et la déposer sur une plaque de cuisson recouverte de papier sulfurisé. Poser les moitiés de tomates sur la baguette et presser pour les enfoncer légèrement dans la pâte.</span></div>
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<span style="font-family: Courier New;">6. Étaler l'autre moitié en un rectangle, déposer les oignons sautés sur la moitié inférieure du rectangle et rabattre le bord supérieur. Bien sceller.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOafMUn32murRkAjxxs12IT1Ox2gwv9XHJBr1koDJk5nQ-dYklzsxpv-_il9aMr2iN0bVsDLHVdq_96w8ywexrv1dxsdSkSj1uSQ0ZB03Cl6d0e8PnwoPTWwlC-3UMSIP42b4iNnM9M3v/s1600/DSC02230a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOafMUn32murRkAjxxs12IT1Ox2gwv9XHJBr1koDJk5nQ-dYklzsxpv-_il9aMr2iN0bVsDLHVdq_96w8ywexrv1dxsdSkSj1uSQ0ZB03Cl6d0e8PnwoPTWwlC-3UMSIP42b4iNnM9M3v/s320/DSC02230a+copy.jpg" width="240" /></a></span></div>
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<span style="font-family: Courier New;">7. Badigeonner les 2 pâtons avec la cuillère restante d'huile d'olive et le sel, et saupoudrer la baguette à la tomate de romarin .</span></div>
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<span style="font-family: Courier New;">8. Enfourner pour environ 20 minutes.</span> </div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com2tag:blogger.com,1999:blog-8327711262763403060.post-77082394903176534952013-10-16T23:27:00.002+02:002013-10-28T12:00:50.017+01:00Mascarpone and strawberries in vinegar verrines - Verrines de mascarpone et fraises au vinaigre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGGo8mlaU07fciEffWeZrL_XDWEPdSh8VlNzVcoEa1t2nUD6hytsLozgUWHIWXjTO6_IbTlYU7-Uuc8tPjFywOqXu3kBDAyXVsXBt_dsGEh67EAuNFYHuBWqiogHVKLBmA1kpxhKDlg_B/s1600/DSC02021a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNGGo8mlaU07fciEffWeZrL_XDWEPdSh8VlNzVcoEa1t2nUD6hytsLozgUWHIWXjTO6_IbTlYU7-Uuc8tPjFywOqXu3kBDAyXVsXBt_dsGEh67EAuNFYHuBWqiogHVKLBmA1kpxhKDlg_B/s640/DSC02021a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">A real treat, that's what this dessert is. Very refreshing </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">and original, with its amazing balsamic vinegar and honey combination. I used white balsamic vinegar in this recipe for 2 very simple reasons: its neutral color for a nicer look, plus white balsamic vinegar has this particularity of having a more subtle and refined flavor, compared to the dark one.</span><br /></div>
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<span style="font-family: Courier New;">Keeping mascarpone minimal when serving makes for a lighter dessert. Feel free to offer extra vinegar dressing to those of your guests who would like to feel its deliciousness in every bite of strawberries.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ0ALietqu9tgq6Rhddpym6iVONoYpd7h-oDuf0xR6sqjBQwiWF1xXbQlimoh_hriunZZmzrcKtduwe3rNk39Vnkx5e26oZHLHTS0MskAfTqrefEvXfBidgEcVnGU-87uL4HtVfTCUDH4/s1600/DSC02012a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQ0ALietqu9tgq6Rhddpym6iVONoYpd7h-oDuf0xR6sqjBQwiWF1xXbQlimoh_hriunZZmzrcKtduwe3rNk39Vnkx5e26oZHLHTS0MskAfTqrefEvXfBidgEcVnGU-87uL4HtVfTCUDH4/s640/DSC02012a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 4</strong></span></div>
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<span style="font-family: Courier New;"><strong>Ingredients</strong></span></div>
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<span style="font-family: Courier New;">500 g mascarpone</span></div>
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<span style="font-family: Courier New;">250 g strawberries</span></div>
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<span style="font-family: Courier New;">50 g of fine sugar</span></div>
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<span style="font-family: Courier New;">3 tablespoons milk</span></div>
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<span style="font-family: Courier New;">2 tablespoons white balsamic vinegar</span></div>
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<span style="font-family: Courier New;">2 tablespoons acacia honey</span></div>
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<span style="font-family: Courier New;">1. in a bowl, whip the mascarpone with sugar and milk. Chill till ready to serve.</span></div>
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<span style="font-family: Courier New;">2. Wash, hull and slice the strawberries.</span></div>
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<span style="font-family: Courier New;">3. In a small bowl, mix the honey and balsamic vinegar.</span></div>
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<span style="font-family: Courier New;">4. In small verrines or your preferred serving dish, alternate layers of strawberries and mascarpone, starting and ending by strawberries. Pour a good tablespoon of the honey mixture on the top layer of strawberries.</span></div>
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<span style="font-family: Courier New;">Serve chilled.</span></div>
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<span style="color: #999999; font-family: "Courier New", Courier, monospace; font-size: large;"><strong>* * * VERRINES DE MASCARPONE ET FRAISES AU VINAIGRE * * *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVVMobidPHorgrgIi602CnF-J5yMqKTkrqkkxYrcgemx1pKJUi-aNi6W4PToZMsvhwzSQNxBC8SM0-y5EId23dl0LLv1Aa5VH8kALWJCuKtwM4J25g_jvnxW6mkiboYRVEShSBdMps9Mr/s1600/DSC02020a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVVMobidPHorgrgIi602CnF-J5yMqKTkrqkkxYrcgemx1pKJUi-aNi6W4PToZMsvhwzSQNxBC8SM0-y5EId23dl0LLv1Aa5VH8kALWJCuKtwM4J25g_jvnxW6mkiboYRVEShSBdMps9Mr/s640/DSC02020a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Un vrai régal, ce dessert. Très rafraîchissant et original par son étonnant mélange miel-vinaigre balsamique. J'ai préféré utiliser pour cette recette du vinaigre balsamique au lieu du noir pour 2 raisons assez simples: 1. la couleur neutre est plus appropriée pour une meilleur effet visuel. 2. le vinaigre balsamique a la particularité de posséder un arôme plus subtil et raffiné que le vinaigre balsamique de couleur sombre. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Deux couches de fraises pour une seule de mascarpone rendent ce dessert plus léger. N'hésitez pas à servir un petit bol de vinaigrette en plus, pour celles et ceux de vos invités qui aimeraient retrouver son goût si délicieux à chaque bouchée de fraises.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour 4 personnes</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">500 g mascarpone</span></div>
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<span style="font-family: Courier New;">250 g de fraises</span></div>
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<span style="font-family: Courier New;">50 g de sucre fin</span></div>
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<span style="font-family: Courier New;">3 càs de lait</span></div>
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<span style="font-family: Courier New;">2 càs de vinaigre balsamique blanc</span></div>
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<span style="font-family: Courier New;">2 càs de miel d'acacia</span></div>
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<span style="font-family: Courier New;">1. Dans un saladier, fouetter le mascarpone avec le sucre et le lait. Réserver au frais jusqu'au service.</span></div>
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<span style="font-family: Courier New;">2. Laver puis équeuter les fraises et les couper en lamelles.</span></div>
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<span style="font-family: Courier New;">3. Dans un petit saladier, ien mélanger le miel et le vinaigre balsamique.</span></div>
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<span style="font-family: Courier New;">4. Dans les verrines ou le plat de service, alterner des couches de fraises et de mascarpone en commençant et terminant par les fraises. Verser une bonne cuillère du mélange miel et vinaigre sur les fraises du dessus.</span></div>
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<span style="font-family: Courier New;">Servir frais.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-66897229362925094862013-10-15T22:15:00.001+02:002013-10-28T12:05:42.580+01:00Satay prawns - Crevettes à la sauce satay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcvokMirFEYZzt_gdwtVBdKrFiiKU9tfCSi30Lfsdd4AOR1oiNBagtGZKgaqSvwNDtHqhypOX91LYsS9zMkPfmb57oNrVU9KunWDZ2no3AVkMTiW8uY9P9xneiKVYY0MSCl8Y7UYLc-O4/s1600/DSC01619a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcvokMirFEYZzt_gdwtVBdKrFiiKU9tfCSi30Lfsdd4AOR1oiNBagtGZKgaqSvwNDtHqhypOX91LYsS9zMkPfmb57oNrVU9KunWDZ2no3AVkMTiW8uY9P9xneiKVYY0MSCl8Y7UYLc-O4/s640/DSC01619a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Peanut sauce, or satay sauce is a sauce widely used in the </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">cuisines of Indonesia, Malysia, Thailand, Vietnam, China and Africa. It is also used, although to a lesser extent, in European (particularly Dutch) and Middle Eastern cuisine. The main ingredient is ground roasted peanuts, for which peanut butter, smooth or crunchy, can act as a substitute. Several different recipes for making peanut sauce exist, resulting in a variety of flavours. The main ingredients are usually peanuts, palm sugar, garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli peppers, ground together and mixed with water or coconut milk to acquire the right texture.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and choped finely, topping a variety of dishes and in marinades and dipping sauces. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">The secret to a good peanut sauce is <em>not too thick and not too watery</em>.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">My suggestion is to serve this dish with greens and jasmine rice.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 4 to 6</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients:</strong></span></div>
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<strong><span style="font-family: Courier New;"></span></strong> </div>
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<span style="font-family: Courier New;">450 g king prawns, shelled and deveined</span></div>
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<span style="font-family: Courier New;">spring onions, to garnish</span></div>
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<span style="font-family: Courier New;"><strong>Peanut sauce</strong>:</span></div>
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<span style="font-family: Courier New;">3 tbsp vegetable oil</span></div>
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<span style="font-family: Courier New;">1 tbsp chopped garlic</span></div>
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<span style="font-family: Courier New;">1 small onion, chopped</span></div>
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<span style="font-family: Courier New;">3 red chillies, crushed and chopped</span></div>
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<span style="font-family: Courier New;">3 kaffir lime leaves, torn</span></div>
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<span style="font-family: Courier New;">1 stalk lemon grass, bruised and chopped</span></div>
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<span style="font-family: Courier New;">1 tsp red curry paste</span></div>
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<span style="font-family: Courier New;">250 ml coconut milk</span></div>
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<span style="font-family: Courier New;">1.5 cm cinnamon stick</span></div>
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<span style="font-family: Courier New;">65 g peanut butter</span></div>
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<span style="font-family: Courier New;">45 ml (3 tbsp) tamarind juice</span></div>
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<span style="font-family: Courier New;">2 tbsp fish sauce</span></div>
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<span style="font-family: Courier New;">2 tbsp palm sugar (or brown sugar)</span></div>
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<span style="font-family: Courier New;">juice of 1/2 lemon</span></div>
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<span style="font-family: Courier New;"><u>For the peanut sauce:</u></span></div>
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<span style="font-family: Courier New;">1. Heat half the oil in a wok or large frying pan and add the garlic and onion. Cook until it softens, about 3 to 4 minutes.</span></div>
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<span style="font-family: Courier New;">2. Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 to 3 minutes.</span></div>
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<span style="font-family: Courier New;">3. Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.</span></div>
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<span style="font-family: Courier New;">4. Reduce the heat and simmer gently for 15 to 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn't stick to the bottom of the wok or frying pan.</span></div>
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<span style="font-family: Courier New;">5. Heat the rest of the oil in a wok or frying pan. Add the prawns and stir-fry for about 3 to 4 minutes or until the prawns turn pink and are slightly firm to the touch.</span></div>
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<span style="font-family: Courier New;">6 Mix the prawns with the sauce. Serve garnished with spring onions.</span></div>
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<span style="color: #666666; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>* * * CREVETTES À LA SAUCE SATAY * * *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFf4WHcMXyRrkCgMWd1F2ZQoEpRp35dRmja-A_qaMFuH2Pl31UtnJpe0v5ftATEvS-Yyf8qdPZi4Be8dkjrCliKZIvs4TmmOsjwB4hKLAapuPFKTsl6g5tGmVBpMrJpOSwQdM8o_3DQrA/s1600/DSC01616a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFf4WHcMXyRrkCgMWd1F2ZQoEpRp35dRmja-A_qaMFuH2Pl31UtnJpe0v5ftATEvS-Yyf8qdPZi4Be8dkjrCliKZIvs4TmmOsjwB4hKLAapuPFKTsl6g5tGmVBpMrJpOSwQdM8o_3DQrA/s640/DSC01616a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">La sauce satay est courammment utilisée dans les cuisines indonésienne, malaisienne, thaï, vietnamienne, chinoise et africaine. On la retrouve aussi, quoique dans une moindre mesure, chez les Européens (en particulier les Néerlandais) et dans la cuisine du Moyen-Orient. L'ingrédient principal de la sauce satay est la cacahuète grillée, (le beurre de cacahuètes constitue un substitut parfait). Il existe différentes recettes de sauce satay, résultant de la diversité des ingrédients utilisés, et qui confèrent une grande variété de saveurs. Les principaux ingrédients que l'on retrouve en général dans les recettes de sauce satay sont: les cacahuètes grillées, le sucre de palme, le gingembre, le tamarin, le jus de citron, la citronelle, les piments rouges, moulus tous ensemble et mélangés à de l'eau ou de la noix de coco, afin d'acquérir la bonne texture.</span></div>
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<span style="font-family: Courier New;">Les cacahuètes auraient été apportées du Mexiques et introduites en Asie du sud-est par les marchands portuguais et espagnols au 16ème siècle. Le climat tropical aurait favorisé leur essor et, aujourd'hui on retrouve largement les cacahuètes grillées et finement moulues comme garniture dans une variété de plats, ou comme marinade.</span></div>
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<span style="font-family: Courier New;">Le secret d'une bonne sauce satay c'est <em>ni trop épaisse, ni trop liquide</em>. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Ma suggestion serait de servir ce plat accompagné de légumes verts rapidemment revenus à la poêle et de riz parfumé au jasmin.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour 4 à 6 personnes</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients</strong></span></div>
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<span style="font-family: Courier New;">450 g de crevettes décortiquées et déveinées</span></div>
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<span style="font-family: Courier New;">oignons verts, pour garnir</span></div>
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<span style="font-family: Courier New;"><strong>Sauce satay:</strong></span></div>
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<span style="font-family: Courier New;">3 càs d'huile végétale</span></div>
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<span style="font-family: Courier New;">1 càs d'ail haché</span></div>
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<span style="font-family: Courier New;">1 petit oignon, haché</span></div>
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<span style="font-family: Courier New;">3 petits piments rouges, écrasés et hachés</span></div>
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<span style="font-family: Courier New;">3 feuilles de combava, légèrement hachées</span></div>
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<span style="font-family: Courier New;">1 tige de citronnelle, hachée</span></div>
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<span style="font-family: Courier New;">1 càc de pâte de curry rouge</span></div>
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<span style="font-family: Courier New;">250 ml de lait de coco</span></div>
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<span style="font-family: Courier New;">1 bâton de cannelle d'environ 1.5 cm</span></div>
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<span style="font-family: Courier New;">65 g de beurre de cacahuète</span></div>
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<span style="font-family: Courier New;">45 ml (3 càs) de jus de tamarin</span></div>
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<span style="font-family: Courier New;">2 càs de sauce de poisson thaïlandaise</span></div>
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<span style="font-family: Courier New;">2 càs de sucre de palme ou de cassonade</span></div>
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<span style="font-family: Courier New;">jus d'un demi citron</span></div>
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<span style="font-family: Courier New;"><u>Préparer la sauce satay</u>:</span></div>
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<span style="font-family: Courier New;">1. Faire chauffer la moitié de l'huile dans un wok ou une large poêle et ajouter l'ail et l'oignon. Cuire jusqu'à ce qu'ils deviennent légèrement fondants, environ 3 à 4 minutes.</span></div>
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<span style="font-family: Courier New;">2. Ajouter les piments, les feuilles de combava, la citronnelle et la pâte de curry. Cuire pendant 2 à 3 minutes.</span></div>
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<span style="font-family: Courier New;">3. Incorporer le lait de coco, la cannelle, le beurre de cacahuètes, le jus de tamarin, la sauce de poisson, le jus de citron et le sucre de palme.</span></div>
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<span style="font-family: Courier New;">4. Réduire le feu et laisser mijoter doucement pendant 15 à 20 minutes, jusqu'à ce que la sauce épaississe, en remuant occasionnellement pour s'assurer que la sauce ne colle pas au fond de la poêle ou du wok.</span></div>
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<span style="font-family: Courier New;">5. Faire chauffer le reste d'huile dans un wok ou une poêle à frire. Ajouter les crevettes et faire sauter pendant 3 à 4 minutes, ou jusqu'à ce que les crevettes deviennent roses mais légèrement fermes au toucher.</span></div>
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<span style="font-family: Courier New;">6. Mélanger les crevettes avec la sauce. Garnir d'oignons verts émincés et servir.</span></div>
<br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com2tag:blogger.com,1999:blog-8327711262763403060.post-77466556867420456372013-10-13T21:57:00.000+02:002013-10-28T12:07:06.169+01:00Coconut and matcha bread - Pain à la noix de coco et au matcha <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUwk0eVS3rq-X2N1MwIwefK9k8ty_oXnoFhG5BL0rDNzfACVPsh8lxZhB4N76JG-75xrETj5Bmho6xsln_65V99PfyYPrk-PjV7q5XXyNSHY2W6MAnoN6wuq-l73Kw3PJ2gz0gwlaeoo7/s1600/DSC02207a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUwk0eVS3rq-X2N1MwIwefK9k8ty_oXnoFhG5BL0rDNzfACVPsh8lxZhB4N76JG-75xrETj5Bmho6xsln_65V99PfyYPrk-PjV7q5XXyNSHY2W6MAnoN6wuq-l73Kw3PJ2gz0gwlaeoo7/s640/DSC02207a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;">Matcha is a very fine powder from ground green</span><a name='more'></a><span style="font-family: Courier New;"> tea and used for the tea ceremony in Japan, the chanoyu. Its subtle bitterness and a very beautiful green jade color, make it an ingredient of choice to color and flavour culinary préparations. In addition, matcha is regareded as one of the richest in antioxidants teas in the world...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMYfG-MGW8xu57sb9ZlkNwqSbyHhLtLZpklhapUZ_7xwXbVxMCLEIkK4AlXdm0LWug8CfsAsHFxcXvvB3bIq2g0nvVHz4PHeiWI1W_vXgyBNMX9qkDFtyS4DbmJsUIvKMMCCowFM4FZvY/s1600/DSC02212a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMYfG-MGW8xu57sb9ZlkNwqSbyHhLtLZpklhapUZ_7xwXbVxMCLEIkK4AlXdm0LWug8CfsAsHFxcXvvB3bIq2g0nvVHz4PHeiWI1W_vXgyBNMX9qkDFtyS4DbmJsUIvKMMCCowFM4FZvY/s640/DSC02212a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;">I discovered this amazing bread <a href="http://nasilemaklover.blogspot.ch/2012/04/plaited-coconut-bread.html" target="_blank">here</a>. Delicious and beautifully fragrant, coconut dominates here, as the subtle green tea is only used to bring a soft green color to the bread.</span></div>
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<span style="font-family: Courier New;">I suggest making the coconut and matcha paste during the second proofing of the final dough, so it hardens in the fridge but not long enough to get very hard.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Courier New;"><strong>Gelatinised dough</strong>:</span></div>
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<span style="font-family: Courier New;">100 g bread flour</span></div>
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<span style="font-family: Courier New;">70 ml boiling water</span></div>
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<span style="font-family: Courier New;"><strong>Final dough:</strong></span></div>
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<span style="font-family: Courier New;">all of the gelatinized dough</span></div>
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<span style="font-family: Courier New;">300 g bread flour</span></div>
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<span style="font-family: Courier New;">100 g all purpose flour</span></div>
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<span style="font-family: Courier New;">80 g sugar</span></div>
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<span style="font-family: Courier New;">20 g coconut (or cow) milk powder</span></div>
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<span style="font-family: Courier New;">a pack of instant dried yeast</span></div>
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<span style="font-family: Courier New;">1/2 tsp salt</span></div>
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<span style="font-family: Courier New;">175 ml cold water</span></div>
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<span style="font-family: Courier New;">1 egg</span></div>
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<span style="font-family: Courier New;">60 g cold butter, cubed</span></div>
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<span style="font-family: Courier New;"><span style="font-family: Courier New;"><strong>Matcha and coconut filling</strong>:</span></span><br />
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<span style="font-family: Courier New;"><span style="font-family: Courier New;">70 g butter</span></span></div>
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<span style="font-family: Courier New;">90 g sugar</span></div>
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<span style="font-family: Courier New;">1 egg</span></div>
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<span style="font-family: Courier New;">1 tsp matcha powder</span></div>
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<span style="font-family: Courier New;">110 g dessicated coconut</span></div>
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<span style="font-family: Courier New;">50 g milk powder</span></div>
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<span style="font-family: Courier New;"><u>The gelatinized dough</u></span></div>
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<span style="font-family: Courier New;">1. Place flour in a bowl, add water and mix with a wooden spoon to form a rough dough</span></div>
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<span style="font-family: Courier New;">2. Cover the bowl with cling film, set aside to cool and refrigerate for at least 8 hours, and up to 48 hours.</span></div>
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<span style="font-family: Courier New;"><u>The coconut and matcha filling</u>:</span></div>
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<span style="font-family: Courier New;">1. Cream the butter and sugar until light in texture. Add the egg and matcha powder and mix well.</span></div>
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<span style="font-family: Courier New;">2. Add in dessicated coconut and milk powder, and mix well. Shape into balls, each weighing 70 g and refrigerate until firm.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><u>The final dough</u></span></div>
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<span style="font-family: Courier New;">1. Stir together flours, sugar, milk powder, yeast and salt in a mixing bowl (or in the bowl of an electric mixer).</span></div>
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<span style="font-family: Courier New;">2. Tear the gelatinized dough into pieces and add to the bowl along with the egg.</span></div>
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<span style="font-family: Courier New;">3.</span><span style="font-family: "Courier New", Courier, monospace;"> Using a stand mixer, mix on low speed (or stir with a wooden spatula), adding cold water a small amount at a time.</span></div>
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<span style="font-family: Courier New;">4. Mix until well combined and the dough starts leaving the sides of the bowl.</span></div>
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<span style="font-family: Courier New;">5. Add the cold butter and mix on medium speed until the dough is soft and pliable.</span></div>
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<span style="font-family: Courier New;">6. Shape the dough into a ball, and leave to proof for 40 minutes, or until doubled in size.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">7.</span><span style="font-family: Courier New;"> Divide the bread dough into approx. 90 g and shape into round balls. Let rest for 10 minutes.</span></div>
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<span style="font-family: Courier New;">8. Wrap coconut balls into the dough, flatten the dough, then roll it. Place onto parchment paper, make a few cuts using sharp scissors. Twist one cut section to the left, and another one to the right, and so on. Repeat with all dough balls.</span></div>
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<span style="font-family: Courier New;">9. Let proof at room temerature for 45 minutes.</span></div>
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<span style="font-family: Courier New;">10. Preheat the oven to 180°C.</span></div>
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<span style="font-family: Courier New;">11. Brush the breads with egg wash and bake for 15 to 20 minutes.</span></div>
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<span style="font-family: Courier New;"></span> <span style="color: #999999; font-family: "Courier New", Courier, monospace; font-size: large;"><strong>PAIN AU MATCHA ET A LA NOIX DE COCO</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Le matcha est une poudre très fine de thé vert moulu et utilisé pour la cérémonie du thé au Japon, le chanoyu. Sa subtile amertume et une couleur verte très originale, un beau vert jade, en font un ingrédient de choix pour colorer et parfumer les préparations culinaires. De plus, le matcha est considéré comme l'un des thés les plus riches en antioxidants...</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">J'ai découvert ce pain étonnant chez <a href="http://nasilemaklover.blogspot.ch/2012/04/plaited-coconut-bread.html" target="_blank">nasi lemak lover</a>. Délicieux et très parfumé, l'on ressent plus le goût et le parfum de la noix de coco. Le goût du thé vert n'est pas assez prononcé ici, son rôle est simplement limité à la douce couleur verte qu'il apporte.</span></div>
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<span style="font-family: Courier New;">Ma suggestion serait de réaliser la pâte de noix de coco et matcha pendant la seconde levée de la pâte finale, ceci permet au mélange coco de durcir, mais pas assez longtemps pour devenir difficile à manipuler.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong></strong></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><strong>Levain:</strong></span><br />
<span style="font-family: Courier New;">100 g de farine à pain</span><br />
<span style="font-family: Courier New;">70 ml d'eau bouillante</span><br />
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<span style="font-family: Courier New;"><strong>Pâte finale:</strong></span><br />
<span style="font-family: Courier New;">Tout le levain</span><br />
<span style="font-family: Courier New;">300 g de farine à pain</span><br />
<span style="font-family: Courier New;">100 g de farine tout usage</span><br />
<span style="font-family: Courier New;">80 g de sucre</span><br />
<span style="font-family: Courier New;">20 g de lait (ou lait de coco) en poudre</span><br />
<span style="font-family: Courier New;">1 paquet de levure sèche instantanée</span><br />
<span style="font-family: Courier New;">1/2 càc de sel</span><br />
<span style="font-family: Courier New;">175 ml d'eau froide</span><br />
<span style="font-family: Courier New;">1 œuf </span><br />
<span style="font-family: Courier New;">60 g de beurre froid, en morceaux</span><br />
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<span style="font-family: Courier New;"><strong>Mélange</strong> <strong>au matcha et à la noix de coco:</strong></span><br />
<span style="font-family: Courier New;">70 g de beurre</span><br />
<span style="font-family: Courier New;">90 g de sucre</span><br />
<span style="font-family: Courier New;">1 œuf</span><br />
<span style="font-family: Courier New;">1 càc de matcha en poudre</span><br />
<span style="font-family: Courier New;">110 g de noix de coco rapée</span><br />
<span style="font-family: Courier New;">50 g de lait en poudre</span><br />
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<span style="font-family: Courier New;"><u>Le levain:</u></span></div>
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<span style="font-family: Courier New;">1. Mettre la farine dans un saladier, ajouter l'eau et mélanger à l'aide d'une spatule en bois afin de former une pâte assez rugueuse.</span></div>
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<span style="font-family: Courier New;">2. Couvrir le bol avec du film alimentaire, laisser refroidir et réfrigérer au minimum 8 heures et au maximum 48 heures.</span></div>
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<span style="font-family: Courier New;"><u>Le mélange matcha noix de coco</u>:</span></div>
<span style="font-family: Courier New;"><span style="font-family: Courier New;">1. Crémer le beurre et le sucre. Ajouter l'œuf et le matcha et bien homogénéiser.</span></span><br />
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<span style="font-family: Courier New;"><span style="font-family: Courier New;">2. Ajouter la noix de coco et le lait en poudre et bien mélanger. Former des petites boules pesant environ 70 g chacune et réfrigérer afin de les raffermir.</span></span></div>
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<span style="font-family: Courier New;"><u>La pâte finale:</u></span></div>
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<span style="font-family: Courier New;">1. Dans le bol du robot pétrisseur, mélanger les farines, le sucre, le lait en poudre, la levure et le sel.</span></div>
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<span style="font-family: Courier New;">2. Ajouter le levain en petits morceaux ainsi que l'œuf.</span></div>
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<span style="font-family: Courier New;">3. À l'aide d'un batteur électrique, mélanger à vitesse 1(ou utiliser une spatule en bois), tout en ajoutant l'eau froide en filet.</span></div>
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<span style="font-family: Courier New;">4. Bien mélanger jusqu'à obtenir un mélange homogène et qui se décolle des parois du bol.</span></div>
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<span style="font-family: Courier New;">5. Ajouter le beurre froid, augmenter la vitesse et mélanger jusqu'à obtention d'une pâte bien lisse.</span></div>
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<span style="font-family: Courier New;">6. Façonner la pâte en boule et laisser fermenter durant 40 minutes, ou jusqu'à ce qu'elle ait doublé de volume.</span></div>
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<span style="font-family: Courier New;">7. Diviser la pâte en morceaux d'environ 90 g et les façonner en boules. Laisser reposer 10 minutes.</span></div>
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<span style="font-family: Courier New;">8. Envelopper une boule de mélange noix de coco dans la pâte, bien sceller, aplatir au rouleau à pâtisserie et rouler la pâte sur elle-même sur la longueur. Placer sur du papier sulfurisé, à l'aide de ciseaux bien tranchants, faire des entailles. Ramener une section découpée vers la gauche, une autre vers la droite, et ainsi de suite. Répéter l'opération avec le reste des morceaux de pâte.</span></div>
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<span style="font-family: Courier New;">9. Laisser lever à l'abri des courants d'air 45 minutes.</span></div>
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<span style="font-family: Courier New;">10. Préchauffer le four à 180°C.</span></div>
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<span style="font-family: Courier New;">11. Badigeonner le dessus des pains à l'aide de la dorure à l'œuf et enfourner pour 15 à 20 minutes.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-7145119621098226082013-10-09T13:33:00.002+02:002013-10-28T12:08:28.282+01:00Red velvet cupcakes - Cupcakes velours rouge<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;">According to dear Wikipedia, red velvet cakes and</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> cupcakes are incredibly popular in the US and (apparently) in Europe. I say apparently because where I happen to live in Europe (Zürich, Schweiz), I haven't seen a single one in a bakery...or maybe I simply haven't looked in the right ones...Anyway, it wasn't until last year that I heard of them for the first time, at a friend's place in London, and my first thought when seing them later in a bakery was: waouh, c'est trop rouge! (wow, it's too red!)But then, the greedy human I am tried one and...well, it wasn't bad at all! But I still didn't like the "super bright red color", it just looked a bit...I don't know...</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Anyway, earlier this summer I though I should give red velvet a try and share with M who never heard of them as well until now... so I googled to find a recipe with enough good reviews AND no "super bright red color" and well, I am very pleased with the recipe I found in Brown Eyed Baker. The cupcakes are very, very moist and fluffy, plus the color is a lovely dark red. The mascarpone frosting comes from my very dear little friend Alexandra. I don't know where she got that recipe but it is one of my favourite cupcake frosting recipes, it's nicely creamy and light and is easily colored and/or flavoured. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Makes: 12</strong></span><br />
<span style="font-family: Courier New; font-size: x-small;"><span style="font-size: small;">Adapted from:</span><a href="http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/" target="_blank"><span style="font-size: small;">Browneyedbaker</span></a> </span></div>
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<span style="font-family: Courier New;"><strong>Ingredients</strong>:</span><br />
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<span style="font-family: Courier New;"><strong>Cupcakes</strong>:</span><br />
<span style="font-family: Courier New;">55 g butter</span><br />
<span style="font-family: Courier New;">140 g granulated sugar</span><br />
<span style="font-family: Courier New;">1 egg</span><br />
<span style="font-family: Courier New;">2.5 tbs unsweetened cocoa powder</span><br />
<span style="font-family: Courier New;">3 tbsp red liquid food coloring</span><br />
<span style="font-family: Courier New;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Courier New;">120 g buttermilk</span><br />
<span style="font-family: Courier New;">140 g all-purpose flour</span><br />
<span style="font-family: Courier New;">1/2 tsp salt</span><br />
<span style="font-family: Courier New;">1/2 tsp baking Soda</span><br />
<span style="font-family: Courier New;">1.5 tsp distilled white vinegar</span><br />
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<span style="font-family: Courier New;"><strong>Mascarpone cream cheese frosting</strong>:(von liebe Alexandra)</span><br />
<span style="font-family: Courier New;"><span style="font-family: Courier New;">80 g butter</span><br />
<span style="font-family: Courier New;">170 g mascarpone</span><br />
<span style="font-family: Courier New;">80 g icing sugar</span><br />
<span style="font-family: Courier New;">1.5 teaspoon vanilla extract</span></span><br />
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<span style="font-family: Courier New;">Preheat oven to 180°C. Line a muffin pan with cupcakes liners.</span><br />
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<span style="font-family: Courier New;"><u>The cupcakes:</u></span><br />
<span style="font-family: Courier New;">1. Cream the butter and sugar in the bowl of a mixer until light and fluffy. Add the egg and beat until well incorporated.</span><br />
<span style="font-family: Courier New;">2. In a separate bowl, mix the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the egg mixture and mix until completely combined.</span><br />
<span style="font-family: Courier New;">3. Slowly add half of the buttermilk, then half of the flour and mix well to combine. Repeat with the remaining buttermilk, and lastly the flour. Beat on high speed until smooth (if using an electric mixer).</span><br />
<span style="font-family: Courier New;">4. Reduce the mixer speed and add the baking soda and vinegar. Beat for another couple of minutes until well combined and smooth.</span><br />
<span style="font-family: Courier New;">5. Divide the batter between the cupcake liners and bake for 18-20 minutes.</span><br />
<span style="font-family: Courier New;">6. Cool for 10 minutes and then remove the cupcakes from the pan and cool completely on a rack before frosting.</span><br />
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<span style="font-family: Courier New;"><u>The mascarpone cream frosting</u>:</span><br />
<span style="font-family: Courier New;">1. Whip the butter on medium high speed for 3 minutes. Add the mascarpone and whip for an additional 3 minutes. </span><br />
<span style="font-family: Courier New;">2. Reduce the speed and add the icing sugar a little at a time until all is incorporated. Add the vanilla and beat until well combined.</span><br />
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<span style="color: #660000; font-family: Courier New; font-size: large;"><strong>* * * CUPCAKES VELOURS ROUGE * * *</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Selon Wikipedia, les red Velvet cupcakes et cakes sont très populaires aux Usa et (apparemment)en Europe. Je dis apparemment car où je vis actuellement (Zurich, Suisse), je n'ai pas eu le bonheur d'en rencontrer des tonnes...ou alors j'ai simplement cherché aux mauvais endroits...Bref, heureusement je les ai découverts il y a à peine 1 an à Londres, et j'avoue avoir été surprise par l'intensité de la couleur rouge! Le goût cependant n'était pas mal, je le reconnais. Mais j'avais toujours cette petite couleur qui me dérangeait quelque peu...</span><br />
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<span style="font-family: Courier New;">L'été dernier, j'ai décidé de faire découvrir cette petite merveille d'Outre-Atlantique à M qui n'en avait toujours jamais entendu parler...mais il me fallait trouver une recette qui avait reçu de bonnes critiques ET n'avait pas cette couleur rouge très intense qui me dérangeait. Et bien, je crois que j'ai découvert mon bonheur chez Brown Eyed Baker. Le gâteau est tellement, mais tellement moelleux, on dirait qu'on mord dans un nuage! et cette jolie couleur rouge foncé, exactement ce que je recherchais. La recette du glaçage au mascarpone quant à elle m'a été donnée par ma chère et très jeune amie Alexandra. Je ne sais pas où elle l'a obtenue, mais ce glaçage est l'un de mes préférés, car il est bien crémeux, aérien et facilement coloré ou parfumé selon nos envies.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour</strong></span><span style="font-family: "Courier New", Courier, monospace;"><strong> 12 cupcakes</strong></span><br />
<span style="font-family: Courier New;">Source: <a href="http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/" target="_blank">Browneyedbaker</a></span><br />
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<span style="font-family: Courier New;"><strong>Ingrédients</strong>: tous à température ambiante</span><br />
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<span style="font-family: Courier New;"><strong>Cupcakes</strong>:</span><br />
<span style="font-family: Courier New;">55 g de beurre</span><br />
<span style="font-family: Courier New;">140 g de sucre</span><br />
<span style="font-family: Courier New;">1 œuf</span><br />
<span style="font-family: Courier New;">2.5 càs de cacao en poudre</span><br />
<span style="font-family: Courier New;">3 càs de colorant alimentaire liquide rouge </span><br />
<span style="font-family: Courier New;">1/2 càc de vanille liquide</span><br />
<span style="font-family: Courier New;">120 g de buttermilk (lait fermenté)</span><br />
<span style="font-family: Courier New;">140 g de farine tout usage</span><br />
<span style="font-family: Courier New;">1/2 càc de sel</span><br />
<span style="font-family: Courier New;">1/2 càc de bicarbonate de soude alimentaire</span><br />
<span style="font-family: Courier New;">1.5 càc de vinaigre blanc distillé</span><br />
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<span style="font-family: Courier New;"><strong>Glaçage au mascarpone:</strong> (von liebe Alexandra)</span><br />
<span style="font-family: Courier New;">80 g de beurre</span><br />
<span style="font-family: Courier New;">170 g de mascarpone</span><br />
<span style="font-family: Courier New;">80 g de sucre glace</span><br />
<span style="font-family: Courier New;">1.5 càc de vanille liquide</span><br />
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<span style="font-family: Courier New;">Préparation:</span><br />
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<span style="font-family: Courier New;"><u>Les cupcakes:</u></span><br />
<span style="font-family: Courier New;">Préchauffer le four à 180°C. Garnir un moule à muffins de caissettes en papier.</span><br />
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<span style="font-family: Courier New;">1. Dans le bol d'un batteur équipé du fouet, crémer le beurre et le sucre jusqu'à obtenir une consistance légère et mousseuse, environ 3 minutes. Ajouter l'œuf et bien incorporer au fouet.</span><br />
<span style="font-family: Courier New;">2. Dans un second bol, mélanger la poudre de cacao, la vanille et le colorant alimentaire rouge afin d'obtenir une pâte épaisse. L'ajouter au mélange beurre-œuf et bien combiner.</span><br />
<span style="font-family: Courier New;">3.Ajouter lentement la moitié du buttermilk, puis la moitié de farine et mélanger soigneusement. Recommencer avec les moitiés restantes. Battre à grande vitesse jusqu'à obtenir une consistance homogène.</span><br />
<span style="font-family: Courier New;">4. Réduire la vitesse du mixeur et ajouter le bicarbonate de soude et le vinaigre. Fouetter encore quelques minutes jusqu'à ce que la pâte devienne lisse.</span><br />
<span style="font-family: Courier New;">5. Répartir de manière égale la pâte dans les caissettes à cupcakes et enfourner pour 18 à 20 minutes.</span><br />
<span style="font-family: Courier New;">6. Passé ce temps, retirer le moule du four et y laisser les cupcakes pendant 10 minutes, ensuite les sorti et les laisser définitivement refroidir sur une grille en attendant le glaçage.</span><br />
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<span style="font-family: Courier New;"><u>Le glaçage au mascarpone</u>:</span><br />
<span style="font-family: Courier New;">1. A l'aide d'un fouet, battre le beurre à vitesse moyenne pendant environ 3 minutes. Ajouter le mascarpone et fouetter encore 3 minutes. </span><br />
<span style="font-family: Courier New;">2. Réduire la vitesse et ajouter lentement le sucre glace. Incorporer la vanille et continuer à fouetter pour bien homogénéiser le glaçage.</span><br />
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<span style="font-family: Courier New;">Décorer les cupcakes refroidis.</span></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-7691693160971510632013-10-09T00:16:00.002+02:002013-10-28T12:09:01.877+01:00Hot dog buns - Pains à hot dog<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;">In my previous post, I shared a recipe of burger buns, and here I share pictures of hot dogs buns, using the same recipe.</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> Follow the <a href="http://bullesetdouceurs.blogspot.ch/2013/10/burger-buns-pains-burger.html" target="_blank">Burger buns recipe</a> and the only change is the buns' shape, et voila! You have your hot dog ready for your favourite filing. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Here I kept things simple and local: bratwurst, tomato, tiny ketchup sauce and some green chillies. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Enjoy!</span></div>
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<span style="color: #444444; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>* * * PAINS À HOT DOG * * *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxrTz8P1DbmvbIw8GoOByOw-K5K2QbB-GyniIHM8L5CA082U4QslxYUshpe88sD6Y_d4wPeVAMKm4Us1fREgx0Ly2bP1Lrh4Pil6iBmEwIPiE0tB5hZTb6KQjgJmyhdwXxoRQnAz9x7tl/s1600/DSC02035a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxrTz8P1DbmvbIw8GoOByOw-K5K2QbB-GyniIHM8L5CA082U4QslxYUshpe88sD6Y_d4wPeVAMKm4Us1fREgx0Ly2bP1Lrh4Pil6iBmEwIPiE0tB5hZTb6KQjgJmyhdwXxoRQnAz9x7tl/s640/DSC02035a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Dans </span><span style="font-family: "Courier New", Courier, monospace;">mon précédent post, j'ai partagé une recette de pains à burger, et ici je vous montre des photos de pains à hot dog réalisés avec la même recette. Il n y a qu'à suivre la <a href="http://bullesetdouceurs.blogspot.ch/2013/10/burger-buns-pains-burger.html" target="_blank">recette initiale de pains à burger</a> et le seul changement réside dans la forme des petits pains. Et voila, votre pain est prêt à recevoir votre saucisse et autres ingrédients de hot dogs selon vos goût et imagination. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Bon appetit</span></div>
bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-10603830783033736712013-10-06T16:49:00.001+02:002013-10-28T12:10:27.465+01:00Burger buns - Pains à burger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZgPt5xz23OgKMQtKo2JZdTbLPuRwqtsvSS_54Z5jb29RfxOFFd5ZY3wUi1-fo4TMkXZsfYyeydovbpkIU7fK-bcijlMjTI1M9F78xneaIqnjDkqHY6wYAWznG1cwEfKYpE8kuDAKzK96/s1600/DSC02062a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZgPt5xz23OgKMQtKo2JZdTbLPuRwqtsvSS_54Z5jb29RfxOFFd5ZY3wUi1-fo4TMkXZsfYyeydovbpkIU7fK-bcijlMjTI1M9F78xneaIqnjDkqHY6wYAWznG1cwEfKYpE8kuDAKzK96/s640/DSC02062a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;">I finally got my hands a few weeks ago on the famous book </span><a href="http://www.amazon.com/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688" target="_blank"><span style="font-family: Courier New;">The bread baker's apprentice</span></a><span style="font-family: Courier New;"> by</span><a name='more'></a><span style="font-family: Courier New;"> P. Reinhart. Hurrah!! After reading so many good reviews about that book, I had to get one. As someone with a french culture background, I have to admit I loove bread. I mean, eating bread. Yes, I eat bread almost every single day of my life. So, on my new journey of experimenting with baking, I feel like learning how to bake my bread is almost a must. And P. Reinhart's books is just what I need: he introduces us to the basic concepts of bread baking, the equipment and ingredients needed, and most of all, he helps the novice bread baker that I am, not merely following a recipe, but understanding what is it about each bread that makes it unique.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTweGSOf78jXy6idzxbxCSuyzNoydCPx8fD2Rlj2hgZuwbY6iSdlHvQ6KjlGBs-78aFLGsYB0K8upBBo1dKteyQkcflIIJ3Wu5hZSaEdLp7Kche1FAI5dDs-rpLdLo57JT66j9huOyUej/s1600/DSC02027a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMTweGSOf78jXy6idzxbxCSuyzNoydCPx8fD2Rlj2hgZuwbY6iSdlHvQ6KjlGBs-78aFLGsYB0K8upBBo1dKteyQkcflIIJ3Wu5hZSaEdLp7Kche1FAI5dDs-rpLdLo57JT66j9huOyUej/s640/DSC02027a+copy.jpg" width="480" /></a></div>
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<span style="font-family: Courier New;">I have never been a big fan of restaurant chains hamburgers, but I do like having once in a while a nice homemade one. Here, I mean until now, store-bought buns with homemade meat filling. But after making these buns, I don't see myself buying any burger bun from any store anymore. They are amazing! No, really. Moist, tender and full of flavour, plus they freeze well, individually wrapped and put in a zip top bag. The recipe works well for hot dog buns or sandwich loaves as well, so you can double the quantities and shape accordingly.</span></div>
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<span style="font-family: Courier New;">P. Reinhart recommends the window pane test in step 2. The windowpane test is done to ensure the kneaded dough is ready for next step. A small amount of dough is stretched out until it becomes a very thin sheet. Held up against light, if it becomes just about translucent, the dough is ready. If it breaks apart or cannot be stretched without holes appearing, then the dough needs to be kneaded more. You can skip that step, if your dough isn't sticky anymore, I don't think windowpane test is very important for this recipe.</span></div>
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<span style="font-family: Courier New;">I highly recommend making these buns, try them and you won't regret.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Yield: 12</strong> </span></div>
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<span style="font-family: Courier New;"><strong>Ingredients</strong>:</span></div>
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<span style="font-family: Courier New;">540 g bread flour (I used farine fleur)</span></div>
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<span style="font-family: Courier New;">1.5 teaspoons salt</span></div>
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<span style="font-family: Courier New;">42 g sugar</span></div>
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<span style="font-family: Courier New;">2 teaspoons instant yeast</span></div>
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<span style="font-family: Courier New;">1 large egg, slightly beaten, at room temperature</span></div>
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<span style="font-family: Courier New;">55 g butter, at room temperature or melted</span></div>
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<span style="font-family: Courier New;">340 ml buttermilk or wholemilk, at room temperature</span></div>
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<span style="font-family: Courier New;">1 egg, whisked with 1 teaspoon of water until frothy, for egg wash (optional)</span></div>
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<span style="font-family: Courier New;">sesame seeds for garnish (optional)</span></div>
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<span style="font-family: Courier New;">1. Mix together the flour, salt, sugar and yeast in the bowl of an electric mixer (or in a medium bowl if not using a mixer). Pour in the egg, butter and wholemilk and mix on low peed with the paddle attachment of your electric mixer until all the flour is absorbed and the dough forms a ball. Add more milk or flour, as needed, until the dough is soft and supple.</span></div>
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<span style="font-family: Courier New;">2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (In the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.)</span></div>
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<span style="font-family: Courier New;">Well, here P. Reinhart says the dough should pass the windowpane test and Register 80°F. I didn't try that. If the dough isn't sticky anymore, then it's fine.</span></div>
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<span style="font-family: Courier New;">Lightly oil a large bowl and Transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.</span></div>
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<span style="font-family: Courier New;">3. Ferment at room temperature for one and half to two hours, or until the dough doubles in size.</span></div>
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<span style="font-family: Courier New;">4. Remove the fermented dough from the bowl and divide it in 12 pieces. Shape the pieces into tight rounds and mist them lightly with spray oil. Cover with a towel or plastic wrap and allow to rest for about 20 minutes.</span></div>
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<span style="font-family: Courier New;">5.Line 2 Sheet pans with baking parchment. Gently press down on the rolls to form burger shape. Transfer the buns to the sheet pans.</span></div>
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<span style="font-family: Courier New;">6.Mist the tops of the buns with spray oil and loosely cover with plastic wrap or a towel. Proff the dough at room temperature for 60 to 90 minutes, or until it nearly double in size.</span></div>
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<span style="font-family: Courier New;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdia9nW6bJMTQVyv-n9SlPj9X-OfKWsTzo6jn9Bp3EmoIdwhZ7bTY5aelgmbXt4n4iPNghpsPv17WcCVmGXbRZ6fjEnr0rv_4qBapMJnqWeqJ272qv3JV4VG7uBjxprAAKFiuWfnclAiwy/s1600/DSC02026a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdia9nW6bJMTQVyv-n9SlPj9X-OfKWsTzo6jn9Bp3EmoIdwhZ7bTY5aelgmbXt4n4iPNghpsPv17WcCVmGXbRZ6fjEnr0rv_4qBapMJnqWeqJ272qv3JV4VG7uBjxprAAKFiuWfnclAiwy/s400/DSC02026a+copy.jpg" width="300" /></a></span></div>
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<span style="font-family: Courier New;">7. Prehat the oven to 200°C. Brush the buns with egg wash and garnish with sesame seeds. Bake for approximately 15 minutes, or until they are golden Brown. </span></div>
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<span style="font-family: Courier New;">8. When the buns have finished baking, remove them from the oven and cool for at least 15 minutes on a rack before serving.</span></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><strong><span style="color: #b45f06;">* * * PAINS A BURGER * * *</span></strong> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKrAZancL1sWeSAUWhOaZDQucKC4Bgu1woAa0iTjIm0miqvkzf4CUJ2bL8hKg-B-cD0IQhaYBeM_nP2e66bhFaKBBgRTfxQVQDD-bxg-tbb9ke2qyOajAaA7e6r6-p_niwlkJPa5r8mJD/s1600/DSC02032a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKrAZancL1sWeSAUWhOaZDQucKC4Bgu1woAa0iTjIm0miqvkzf4CUJ2bL8hKg-B-cD0IQhaYBeM_nP2e66bhFaKBBgRTfxQVQDD-bxg-tbb9ke2qyOajAaA7e6r6-p_niwlkJPa5r8mJD/s640/DSC02032a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">J'ai finalement pu acheter le très fameux <a href="http://www.amazon.fr/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688" target="_blank">The bread baker's apprentice</a> de Peter Reinhart. Hourra!! Après avoir lu plusieurs éloges de ce livre, j'ai enfin pu m'en procurer un exemplaire. J'adore le pain. Je veux dire, manger du pain. Oui, j'avoue manger du pain presque tous les jours. Dans ma toute nouvelle aventure expérimentale de la pâtisserie, j'ai le sentiment que faire et cuire mon propre pain est une étape nécessaire. Et le livre de P. Reinhart est mon compagnon idéal dans cette aventure: l'auteur nous présente les principes fondamentaux du pain, le matériel et les ingrédients nécessaires à la fabrication du pain, et surtout, surtout, il aide la novice que je suis, non pas à suivre simplement, aveuglément une recette, mais aussi à comprendre les spécificités, ce qui rend chaque pain unique et spécial.</span></div>
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<span style="font-family: Courier New;">N'étant pas une grande fan des hamburgers des grandes chaînes, j'aime cependant de temps en temps un bon petit burger fait maison. Du moins jusqu'à présent, ce qui consistait en une farce fait maison et des pains à burgers achetés en épicerie. Mais après avoir goûté ces pains, je ne pense plus pouvoir acheter de burger buns du commerce, quelle que soit la marque. Ils sont incroyables! Tendres et pleins de saveurs, ils se prêtent aussi bien aux hot dogs qu'aus pains de mie pour sandwich. En plus ils congèlent très bien, donc vous pouvez en faire de grandes quantités, les congeler et simplement prélever la quantité désirée.</span></div>
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<span style="font-family: Courier New;">P. Reinhart recommande le <em>windowpane test</em> ou test du volet de fenêtre à l'étape 2. Ce test est effectué afin de s'assurer que la pâte pétrie est prête pour l'étape suivante. Une petite quantité de pâte est prélevée et étirée. Tenue contre la lumière, si elle devient à peu près translucide, la pâte est prête. si elle se brise ou si des trous apparaissent lorsqu'on l'étire, alors elle doit être pétrie un peu plus. Pour cette recette, honnêtement on peut se passer du <em>windowpane test</em>, si la pâte n'est plus collante, alors on avance, simplement.</span></div>
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<span style="font-family: Courier New;">Je recommande vivement ces petits pains à burgers, les essayer c'est les adopter...</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Pour 12 pains</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: Courier New;">540 g de farine à pain ( j'ai utilisé la farine fleur)</span></div>
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<span style="font-family: Courier New;">1.5 càc de sel</span></div>
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<span style="font-family: Courier New;">42 g de sucre</span></div>
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<span style="font-family: Courier New;">2 càc de levure instantanée</span></div>
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<span style="font-family: Courier New;">1 gros œuf, légèrement battu, à température ambiante</span></div>
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<span style="font-family: Courier New;">55 g de beurre ou margarine, à température ambiante, ou fondu</span></div>
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<span style="font-family: Courier New;">340 ml de lait entier, ou de buttermilk, à température ambiante</span></div>
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<span style="font-family: Courier New;">1 œuf battu avec 1 càc d'eau jusqu'à consistance mousseuse, pour la dorure (facultatif)</span></div>
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<span style="font-family: Courier New;">graines de sésame, pour décorer (facultatif)</span></div>
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<span style="font-family: Courier New;">1. Mélanger la farine, le sel, le sucre et la levure dans le bol d'un batteur électrique ( ou dans un bol moyen). Verser l'œuf, le beurre et le lait et mélanger à basse vitesse avec le batteur plat du robot, jusqu'à ce que toute la farine soit absorbée et que la pâte forme une boule. Rajouter au besoin du lait ou de la farine jusqu'à ce qu'elle devienne souple et non collante.</span></div>
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<span style="font-family: Courier New;">2. Saupoudrer un peu de farine sur le plan de travail, transférer la pâte sur le plan et commencer à pétrir (ou mélanger à vitesse moyenne à l'aide du crochet pétrisseur), ajoutant plus de farine, si nécessaire, pour créer une pâte souple, élastique et non collante. Continuer à pétrir (ou mélanger) pendant 6 à 8 minutes. (dans le bol du robot, la pâte devrait se dégager des côtés du bol mais coller très légèrement au fond.)</span></div>
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<span style="font-family: Courier New;">Alors, ici Peter Reinhart recommande de faire passer à la pâte le test de la vitre. Je ne l'ai pas fait, la pâte n'étant plus collante, je suis passée à l'étape suivante.</span></div>
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<span style="font-family: Courier New;">3. Laisser fermenter la pâte à température ambiante pendant 1h30, ou jusqu'à ce qu'elle ait doublé de volume.</span></div>
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<span style="font-family: Courier New;">4. Retirer la pâte du bol et la diviser en 12 morceaux que vous façonnerez en boules. Huiler légèrement et couvrir d'un torchon propre ou de film alimentaire. Laisser reposer environ 20 minutes.</span></div>
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<span style="font-family: Courier New;">5. Recouvrir 2 plaques de cuisson de papier sulfurisé. Tapoter légèrement les petits pains afin de les aplatir (légèrement!) et les aligner sur les plaques.</span></div>
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<span style="font-family: Courier New;">6. Huiler une nouvelle fois légèrement les petits pains et recouvrir d'un torchon propre ou de film alimentaire. Laisser lever à température ambiante pendant 60 à 90 minutes, ou jusqu'à ce que les petits pains aient doublé de volume.</span></div>
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<span style="font-family: Courier New;">7. Préchauffer le four à 200°C. Badigeonner les pains avec la dorure à l'œuf et parsemer des graines de sésame. Cuire pendant environ 15 minutes ou jusqu'à ce qu'ils soient dorés.</span></div>
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<span style="font-family: Courier New;">8. Une fois cuits, sortir les pains du four et laisser refroidir au moins 15 minutes sur une grille avant de servir.</span><br />
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-49178981065226536422013-10-03T23:09:00.001+02:002013-10-28T12:13:19.558+01:00Cured ham quiche - Quiche au jambon cru<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0evqMe_FMo9ZxqXzvN_-TFnPpyOlZ3aUe-saaXaUN1dq4OdV475bGRHSEEeRpNIjhvPh4N6gMbJ8ra8I2jV0uUiugCLVa3G-UrrDGvmj9gBUJx6ySrq5YH1CIwaCYPhyrOGiVNKasdO4/s1600/DSC01001a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU0evqMe_FMo9ZxqXzvN_-TFnPpyOlZ3aUe-saaXaUN1dq4OdV475bGRHSEEeRpNIjhvPh4N6gMbJ8ra8I2jV0uUiugCLVa3G-UrrDGvmj9gBUJx6ySrq5YH1CIwaCYPhyrOGiVNKasdO4/s640/DSC01001a+copy.jpg" width="480" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Another simple and quick recipe for a light lunch. Works fine with a green salad. </span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">The following quantities are for one large quiche but you can choose individual portions as I did. You'll then get 5 to 6 small quiches, depending on your pans.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 6-8</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients</strong>:</span></div>
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<span style="font-family: Courier New;">1 ready rolled puff pastry</span></div>
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<span style="font-family: Courier New;">2 slices of cured ham, sliced</span></div>
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<span style="font-family: Courier New;">175 ml of crème fraîche</span></div>
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<span style="font-family: Courier New;">2eggs</span></div>
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<span style="font-family: Courier New;">50 g of gruyère cheese, grated</span></div>
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<span style="font-family: Courier New;">1 small bunch of basil, chopped</span></div>
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<span style="font-family: Courier New;">Pepper</span></div>
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<span style="font-family: Courier New;">Preheat the oven to 210°C. Lightly grease a 20 cm tart pan.</span></div>
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<span style="font-family: Courier New;">1. Line base and sides of the pan with pastry. Trim any excess. Prick the pastry all over with a fork and refrigerate until needed.</span></div>
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<span style="font-family: Courier New;">2. I</span><span style="font-family: Courier New;">n a bowl, mix the crème fraîche, eggs and cheese and season.</span></div>
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<span style="font-family: Courier New;">3. Put the slices of ham over the base of the pastry. Spoon the crème fraîche mix over the ham and scatter the basil. </span></div>
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<span style="font-family: Courier New;">4. Bake for 10 minutes, reduce the oven to 180°C and bake for another 30 minutes.</span></div>
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<span style="color: #ea9999; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>* * * QUICHE AU JAMBON CRU * * *</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyQczSiPpT4FVrbj3CSmYaCSzonCO6oH0iZaDSBWXlbad_uOSAz0_DNo4sOXiOMhb8yTkM8AnFZyoCaru4zRcgkFOZAubctW8WQdQO3WChvOOTj6XHCXZbKG4c9EWa_n73uBk1Ljam6BS/s1600/DSC01006a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyQczSiPpT4FVrbj3CSmYaCSzonCO6oH0iZaDSBWXlbad_uOSAz0_DNo4sOXiOMhb8yTkM8AnFZyoCaru4zRcgkFOZAubctW8WQdQO3WChvOOTj6XHCXZbKG4c9EWa_n73uBk1Ljam6BS/s640/DSC01006a+copy.jpg" width="520" /></a></div>
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<span style="font-family: Courier New;">Une autre recette simple et rapide pour un déjeuner léger et rapide. Cette quiche s'accompagne très bien d'une salade verte. Les quantités ci-après sont pour une grande quiche, mais vous pouvez comme moi réaliser des quiches individuelles, auquel cas vous obtiendrez entre 5 et 6 mini quiches, en fonction de vos moules.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Quantité: 6-8 personnes</strong></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span><br />
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<span style="font-family: Courier New;">1 rouleau de pâte feuilletée</span><br />
<span style="font-family: Courier New;">2 tranches de jambon cru, coupé en lamelles</span><br />
<span style="font-family: Courier New;">175 ml de crème fraîche</span><br />
<span style="font-family: Courier New;">2 œufs</span><br />
<span style="font-family: Courier New;">50 g de gruyère râpé</span><br />
<span style="font-family: Courier New;">quelques feuilles de basilic, grossièrement hachées</span><br />
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<span style="font-family: Courier New;">Préchauffer le four à 210°C. Graisser légèrement un moule à tarte.</span><br />
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<span style="font-family: Courier New;">1. Étaler la pâte feuilletée et la poser dans le moule à tarte. Piquer le fond de tarte à l'aide d'une fourchette. Réserver au réfrigérateur.</span><br />
<span style="font-family: Courier New;">2. Dans un saladier, mélanger la crème fraîche, les œufs et le gruyère et assaisonner.</span><br />
<span style="font-family: Courier New;">3. Poser les lamelles de jambon sur la pâte feuilletée, et verser la préparation de crème dessus. </span><br />
<span style="font-family: Courier New;">4. Parsemer de feuilles de basilic et enfourner pour 10 minutes. Ensuite baisser le four à 180°C et cuire pendant 30 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWclqAcbb8S23x9oakrsRSgH9FeV7EOMy-qV1nq1agLcJIsiJq1AYrjAJ7q2mPFSyStL6xGw3nflCaRBZDWM4XL4T1RoqNhqXA1j12Vy7szlAhyphenhyphenbtCcDhYPAKlYiSp_2ahLx-5bJY0eEkT/s1600/DSC01008a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWclqAcbb8S23x9oakrsRSgH9FeV7EOMy-qV1nq1agLcJIsiJq1AYrjAJ7q2mPFSyStL6xGw3nflCaRBZDWM4XL4T1RoqNhqXA1j12Vy7szlAhyphenhyphenbtCcDhYPAKlYiSp_2ahLx-5bJY0eEkT/s400/DSC01008a+copy.jpg" width="296" /></a></div>
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bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-22232842066476165472013-10-02T17:41:00.001+02:002013-11-15T23:14:57.895+01:00Caramelle<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Courier New", Courier, monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThOHVa8tlREIzDkwCcaY1J7ajAtuzW-Esz5qjaovMxSHVJI9FqKS8eFclY0qXkQ9mJxwF8Ts9D_DLkvMFsjafIa2yaMF8Kh7g4atwix0FOVzSNt8CeR4fOBwreyAAsO4AQBbEq58139BK/s1600/DSC02113aJPG+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span> </div>
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<span style="font-family: "Courier New", Courier, monospace;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PkzhmwwUW014Ga0foFzxNIp1bcFXgqwypvyVYCVa5e8mGzteSDoe1w1wSyAHXcMXxJg4gtsecYzEToTsd2ZVBc_T0o31HQFmfM0juMmCJ_GmxKnClgBaMycHDB6oDrHxCec0pHLB4aCt/s1600/DSC02121a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PkzhmwwUW014Ga0foFzxNIp1bcFXgqwypvyVYCVa5e8mGzteSDoe1w1wSyAHXcMXxJg4gtsecYzEToTsd2ZVBc_T0o31HQFmfM0juMmCJ_GmxKnClgBaMycHDB6oDrHxCec0pHLB4aCt/s640/DSC02121a+copy.jpg" width="480" /></a> </div>
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<span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-family: "Courier New", Courier, monospace;">If you like chocolate and caramel, then you'll like this cake. It looks difficult to make at first glance, </span></div>
<a name='more'></a><span style="font-family: "Courier New", Courier, monospace;">but actually it's easy; a bit long, but easy. Just bake a cocoa cake, a douceur de caramel, finish with a mascarpone and caramel mousse, refrigerate, wait...and enjoy. The ideal is to make this dessert late in the afternoon, or in the evening, chill the whole night and serve the next day.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Serves 12</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients</strong>:</span> </div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">Source:</span><a href="http://erynfollecuisine.canalblog.com/" target="_blank"><span style="font-size: x-small;">Eryn et sa folle cuisine</span></a></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Cocoa and hazelnuts cake</strong>:</span></div>
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<span style="font-family: Courier New;">3 egg yolks</span></div>
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<span style="font-family: Courier New;">80 g sugar</span></div>
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<span style="font-family: Courier New;">30 g bitter cocoa powder</span></div>
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<span style="font-family: Courier New;">10 g cornflour</span></div>
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<span style="font-family: Courier New;">1 teaspoon baking powder</span></div>
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<span style="font-family: Courier New;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Courier New;">pinch of salt</span></div>
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<span style="font-family: Courier New;">3 egg whites</span></div>
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<span style="font-family: Courier New;">50 g hazelnuts, coarsely chopped</span></div>
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<span style="font-family: Courier New;"><strong>Douceur Caramel</strong>:</span></div>
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<span style="font-family: Courier New;">200 g sugar</span></div>
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<span style="font-family: Courier New;">2 tablespoons water</span></div>
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<span style="font-family: Courier New;">20 g butter, diced</span></div>
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<span style="font-family: Courier New;">20 cl heavy cream</span></div>
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<span style="font-family: Courier New;">pinch of fleur de sel (or salt)</span></div>
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<span style="font-family: Courier New;">2 eggs</span></div>
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<span style="font-family: Courier New;">20 g all-purpose flour</span></div>
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<span style="font-family: Courier New;"><strong>Mascarpone and caramel à la fleur de sel mousse</strong>:</span></div>
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<span style="font-family: Courier New;">6 g of gelatine (3 sheets of 2 g each)</span></div>
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<span style="font-family: Courier New;"><span style="font-family: Courier New;">1 tablespoon water</span></span></div>
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<span style="font-family: Courier New;"><span style="font-family: Courier New;">100 g sugar</span></span></div>
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<span style="font-family: Courier New;"><span style="font-family: Courier New;">10 g butter</span></span></div>
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<span style="font-family: Courier New;">10 cl heavy cream</span></div>
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<span style="font-family: Courier New;">pinch of fleur de sel (or salt)</span></div>
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2 egg yolks</div>
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<span style="font-family: Courier New;">2 tablespoons icing sugar</span></div>
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<span style="font-family: Courier New;">250 g mascarpone</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">2 egg whites</span></div>
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<span style="font-family: Courier New;">1 tablespoon icing sugar</span></div>
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<span style="font-family: Courier New;"><strong>Preparation</strong></span></div>
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<span style="font-family: Courier New;"><u>The cocoa and hazelnuts cake</u>:</span></div>
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<span style="font-family: Courier New;">Preheat the oven to 180°C. Butter and flour a 23 cm round baking pan.</span></div>
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<span style="font-family: Courier New;">1. Beat the egg yolks with sugar until light and fluffy.</span></div>
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<span style="font-family: Courier New;">2. Mix the cornflour, cocoa, baking powder and salt. Add to the beaten egg yolks, and whisk. Add vanilla extract and continue to beat.</span></div>
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<span style="font-family: Courier New;">3. Whisk the egg whites until stiff, and incorporate them twice in the previous mixture: 1/3 vigorously to soften the batter that is quite stiff at this stage, and the remaining 2/3 very gently.</span></div>
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<span style="font-family: Courier New;">4. Add hazelnuts and mix very gently so as not to fall back the egg whites.</span></div>
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<span style="font-family: Courier New;">5. Pour the batter into the baking pan and bake for 15 minutes. Remove the cake from the pan upside down and then put into a 21 cm diameter mould. Reserve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzu5wpDGbLoaNXrenKWa79uNt06WCw_2_b7iFMDOqLMRAjm0tQ1O3seS7QPqT9mRSP7mPEv8DyIFNWk7niMfW7BeK5WPNdlbxPiwBNZKmBoH0rzNG5OW0cf5zLWAwCqYXF38u6TLMaY-uI/s1600/DSC02106a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzu5wpDGbLoaNXrenKWa79uNt06WCw_2_b7iFMDOqLMRAjm0tQ1O3seS7QPqT9mRSP7mPEv8DyIFNWk7niMfW7BeK5WPNdlbxPiwBNZKmBoH0rzNG5OW0cf5zLWAwCqYXF38u6TLMaY-uI/s320/DSC02106a+copy.jpg" width="240" /></a> </div>
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<span style="font-family: Courier New;"><u>The douceur caramel</u>:</span></div>
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<span style="font-family: Courier New;">Lower the oven to 160°C.</span></div>
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<span style="font-family: Courier New;">1. Make a caramel sauce: in a saucepan, combine the sugar and water. Place over medium heat without stirring until the caramel turns amber in color. Gently stir to completely melt the sugar. Off the heat, add the butter and stir with a wooden spatula. Add the cream and fleur de sel, paying attention to projections. Put back to medium heat, stirring continuously until the sauce thickens. Remove from the heat and let cool.</span></div>
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<span style="font-family: Courier New;">2. Beat the eggs, and then add the flour. Add the caramel sauce, whisk. Pour the batter onto the cocoa and hazelnut biscuit.</span></div>
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<span style="font-family: Courier New;">Bake for 25 minutes.</span></div>
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<span style="font-family: Courier New;">Transfer the cake to a serving dish and use a pastry ring for the following steps (or if you used a springform pan, remove the base)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEEsAuXD4TizT4GHbpaUZeRKhuFqVSe55d4in0Xrtzjui_gJkakqv7DUGJ9_cAuXGKgrCLbvGmmcBkmejvhePhOw-bhJeVB3PctJCLOJfkTsAp2h6PBO1KMMAcxYyqdgeoDGDa1-SXCf0/s1600/DSC02107a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEEsAuXD4TizT4GHbpaUZeRKhuFqVSe55d4in0Xrtzjui_gJkakqv7DUGJ9_cAuXGKgrCLbvGmmcBkmejvhePhOw-bhJeVB3PctJCLOJfkTsAp2h6PBO1KMMAcxYyqdgeoDGDa1-SXCf0/s320/DSC02107a+copy.jpg" width="240" /></a></div>
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<span style="font-family: Courier New;"><u>Mascarpone and caramel à la fleur de sel mousse</u>:</span></div>
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<span style="font-family: Courier New;">1. Soak the gelatine in cold water for 10 minutes. Make a caramel sauce with the sugar, water, butter, cream and fleur de sel using the same method above.</span></div>
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<span style="font-family: Courier New;">2.Beat egg yolks with 2 tablespoons of icing sugar until white. Add the caramel sauce and beat again. Add the mascarpone and whip for about 4 minutes. Dissolve the drained gelatin in 2 tablespoons of hot water and incorporate it in the caramel mascarpone mixture.</span></div>
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<span style="font-family: Courier New;">Pour over the douceur caramel, smoothen with a spatula and refrigerate for at least 3 hours.</span></div>
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<span style="font-family: Courier New;">Sprinkle with some cocoa powder before serving.</span></div>
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<span style="font-family: Courier New;">It is important to remove the cake from the refrigerator about 30 minutes before serving, for a better texture and taste.</span></div>
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<span style="color: #783f04; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: large;"><strong>* * * CARAMELLE * * *</strong></span></div>
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<span style="font-family: Courier New;">Si vous aimez le chocolat et le caramel, alors ce gâteau ne manquera pas de vous plaire. Il paraît difficile à réaliser à première vue, mais en fait il s'agit simplement de réaliser un biscuit, une douceur au caramel, terminer par une mousse au caramel, réfrigérer, attendre un moment et...déguster. L'idéal est de faire ce gâteau en fin d'après midi ou en soirée, pour être servi le lendemain.</span></div>
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<span style="font-family: Courier New;"><strong>Pour environ 12 parts</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients:</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">Source: </span><a href="http://erynfollecuisine.canalblog.com/" target="_blank"><span style="font-size: x-small;">Eryn et sa folle cuisine</span></a></span> </div>
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<span style="font-family: Courier New;"><strong>Biscuit cacao noisettes:</strong></span></div>
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<span style="font-family: Courier New;">3 jaunes d'œufs</span></div>
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<span style="font-family: Courier New;">80 g de sucre</span></div>
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<span style="font-family: Courier New;">30 g de cacao amer en poudre</span></div>
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<span style="font-family: Courier New;">10 g de maïzena</span></div>
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<span style="font-family: Courier New;">1 càc de levure chimique</span></div>
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<span style="font-family: Courier New;">1 càc d'extrait de vanille</span></div>
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<span style="font-family: Courier New;">1 pincée de sel</span></div>
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<span style="font-family: Courier New;">3 blancs d'œufs</span></div>
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<span style="font-family: Courier New;">50 g de noisettes, hachées grossièrement</span></div>
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<span style="font-family: Courier New;"><strong>Douceur caramel à la fleur de sel</strong>:</span></div>
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<span style="font-family: Courier New;">200 g de sucre</span></div>
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<span style="font-family: Courier New;">2 càs d'eau</span></div>
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<span style="font-family: Courier New;">20 g de beurre, coupé en dés</span></div>
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<span style="font-family: Courier New;">20 cl de crème entière liquide</span></div>
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<span style="font-family: Courier New;">1 pincée de fleur de sel ( ou du sel)</span></div>
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<span style="font-family: Courier New;">2 œufs</span></div>
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<span style="font-family: Courier New;">20 g de farine</span></div>
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<span style="font-family: Courier New;"><strong>Mousse mascarpone caramel à la fleur de sel</strong>:</span></div>
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<span style="font-family: Courier New;">6 g de gélatine (3 feuilles de 2 g)</span></div>
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<span style="font-family: Courier New;">100 g de sucre</span></div>
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<span style="font-family: Courier New;">1 càs d'eau</span></div>
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<span style="font-family: Courier New;">10 g de beurre</span></div>
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<span style="font-family: Courier New;">10 cl de crème entière liquide</span></div>
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<span style="font-family: Courier New;">1 pincée de fleur de sel (ou du sel)</span></div>
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<span style="font-family: Courier New;">2 jaunes d'œufs</span></div>
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<span style="font-family: Courier New;">2 càs de sucre glace</span></div>
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<span style="font-family: Courier New;">250 g de mascarpone</span></div>
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<span style="font-family: Courier New;">2 blancs d'oeufs</span></div>
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<span style="font-family: Courier New;">1 càs de sucre glace</span></div>
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<span style="font-family: Courier New;"><u>Le biscuit cacao noisettes</u>:</span></div>
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<span style="font-family: Courier New;">Préchauffer le four à 180°C. Beurrer et fariner un moule à manqué de 23 cm.</span></div>
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<span style="font-family: Courier New;">1. Battre les jaunes d'œufs avec le sucre jusqu'à ce qu'ils blanchissent et moussent.</span></div>
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<span style="font-family: Courier New;">2. Mélanger la maïzena, le cacao, la levure chimique et la pincée de sel. Ajouter ce mélange aux jaunes d'œufs blanchis, et fouetter. Ajouter l'extrait de vanille et continuer de fouetter.</span></div>
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<span style="font-family: Courier New;">3. Monter les blancs d'œufs en neige très ferme. Les incorporer en deux fois au mélange précédent de cette manière: 1/3 énergiquement afin d'assouplir la pâte qui est assez épaisse, et le reste délicatement, à l'aide d'une maryse, en soulevant bien la pâte.</span></div>
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<span style="font-family: Courier New;">4. Ajouter les noisettes et mélangeant délicatement afin de ne pas faire retomber les blancs.</span></div>
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<span style="font-family: Courier New;">5. Verser la pâte dans le moule et enfourner pour 15 minutes. Démouler à l'envers et ensuite tasser le biscuit dans un moule de 21 cm de diamètre et réserver.</span></div>
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<span style="font-family: Courier New;"><u>La douceur caramel à la fleur de sel</u>:</span></div>
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<span style="font-family: Courier New;">Baisser le four à 160°C.</span></div>
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<span style="font-family: Courier New;">1. Réaliser une sauce caramel: dans une casserole, mélanger le sucre et l'eau. Mettre sur feu moyen sans remuer jusqu'à apparition d'une couleur ambrée. Remuer tout doucement afin de faire fondre entièrement le sucre. Hors du feu, ajouter le beurre et remuer à la spatule. Ajouter la crème en faisant attention aux projections, puis la fleur de sel. Remettre au feu à frémir en remuant continuellement jusqu'à épaississement de la sauce. Retirer du feu et laisser tiédir.</span></div>
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<span style="font-family: Courier New;">2. Battre les œufs puis ajouter la farine. Ajouter la sauce caramel au fouet, ensuite verser l'appareil sur le biscuit cacao noisettes.</span></div>
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<span style="font-family: Courier New;">Enfourner pour 25 minutes.</span></div>
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<span style="font-family: Courier New;">3. Au bout de ce temps, transférer sur un plat de service et utiliser un cercle pâtissier pour la suite (ou conserver le cercle du moule à charnière, mais en prenant soin d'enlever la base).</span></div>
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<span style="font-family: Courier New;"><u>La mousse mascarpone caramel à la fleur de sel:</u></span></div>
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<span style="font-family: Courier New;">1. Tremper la gélatine 10 minutes dans de l'eau froide. Faire une sauce caramel en utilisant le sucre, l'eau, le beure, la crème et la fleur de sel, et suivant le même procédé que précédemment.</span></div>
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<span style="font-family: Courier New;">2. Battre les jaunes d'œufs avec 2 càs de sucre glace jusqu'à ce qu'ils blanchissent. Ajouter la sauce caramel et battre de nouveau. Ajouter le mascarpone et fouetter durant environ 4 minutes. Dissoudre la gélatine essorée dans 2 càs d'eau chaude et l'incorporer à la crème. Fouetter de nouveau afin d'homogénéiser le mélange.</span></div>
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<span style="font-family: Courier New;">3. Monter les blancs d'œufs en neige très ferme avec 1 càs de sucre glace, ensuite les incorporer très délicatement au mélange mascarpone caramel.</span></div>
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<span style="font-family: Courier New;">Verser sur la douceur caramel, lisser à la spatule et réfrigérer au moins 3 heures.</span></div>
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<span style="font-family: Courier New;">Peu avant la dégustation, saupoudrer de cacao en poudre.</span></div>
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<span style="font-family: Courier New;">Il est important de sortir le gâteau du réfrigérateur au moins 30 minutes avant de le déguster.</span></div>
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<br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-72923983806902345562013-09-28T08:12:00.000+02:002013-10-28T12:15:44.963+01:00Espresso cupcakes - Cupcakes expresso<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;">Here is a simple and quite straightforward recipe of espresso cupcakes. These little cakes have a strong chocolate flavour, with a hint of coffee at the back of the tongue.</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> As I am not a big fan of the 100% buttercream with lots of icing sugar the americans make, to frost my cupcakes, I usually make a French buttercream, which uses eggs, or mascarpone frosting as with these cupcakes. The coffee flavoured mascarpone frosting is very light, airy, not too sweet and delicious, just the way we like it at home. </span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Yield: 12 cupcakes</strong></span><br />
<span style="font-family: Courier New;"><span style="font-size: x-small;">Adapted from <a href="http://www.browneyedbaker.com/" target="_blank">Browneyedbaker</a></span> </span></div>
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<span style="font-family: Courier New;"><strong>Ingredients</strong>:(all ingredients at room temperature)</span><br />
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<span style="font-family: Courier New;"><strong>Cupcakes</strong>:</span><br />
<span style="font-family: Courier New;">160 g all-purpose flour</span></div>
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<span style="font-family: Courier New;">35 g unsweetened cocoa powder</span></div>
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<span style="font-family: Courier New;">1 teaspoon baking powder</span></div>
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<span style="font-family: Courier New;">1/2 teaspoon baking Soda</span></div>
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<span style="font-family: Courier New;">1/4 teaspoon salt</span></div>
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<span style="font-family: Courier New;">125 ml whole milk</span></div>
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<span style="font-family: Courier New;">125 ml strong brewed coffee</span></div>
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<span style="font-family: Courier New;">1.5 teaspoons espresso powder</span></div>
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<span style="font-family: Courier New;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Courier New;">115 g unsalted butter</span></div>
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<span style="font-family: Courier New;">115 g granulated sugar (100 g)</span></div>
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<span style="font-family: Courier New;">45 g light brown sugar</span></div>
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<span style="font-family: Courier New;">1 egg</span><br />
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<span style="font-family: Courier New;"><strong>Espresso mascarpone frosting</strong>:</span><br />
<span style="font-family: Courier New;">80 g butter</span><br />
<span style="font-family: Courier New;">170 g mascarpone</span><br />
<span style="font-family: Courier New;">80 g icing sugar</span><br />
<span style="font-family: Courier New;">1.5 teaspoons espresso powder</span><br />
<span style="font-family: Courier New;">1.5 teaspoons vanilla extract</span></div>
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<span style="font-family: Courier New;">Preheat the oven to 180°C and line a standard muffin pan with paper liners.</span><br />
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<span style="font-family: Courier New;"><u>The cupcakes</u>:</span></div>
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<span style="font-family: Courier New;">1. Dissolve the espresso powder into the brewed coffee, and set aside to cool.</span></div>
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<span style="font-family: Courier New;">2. Sift together in a bowl the flour, cocoa powder, baking powder and baking soda. Whisk the salt in.</span></div>
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<span style="font-family: Courier New;">3. In a measuring cup, combine the milk, cooled coffee mixture and vanilla.</span></div>
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<span style="font-family: Courier New;">4. In a separate bowl, beat the butter together with sugars until light and fluffy, about 3 minutes. Add the egg and beat to combine. Slowly add the flour mixture in two batches, and add the coffee mixture in between, beating well between each addition.</span></div>
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<span style="font-family: Courier New;">5. Divide the batter between the paper cups, and bake for 18-20 minutes or until a cake tester inserted in the center of a cupcake comes out clean.</span></div>
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<span style="font-family: Courier New;"><u>The Espresso mascarpone frosting</u>:</span></div>
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<span style="font-family: Courier New;">1. Dissolve the coffee powder into the vanilla and set aside.</span></div>
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<span style="font-family: Courier New;">2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 3 minutes. Add the mascarpone and whip for an additional 3 minutes. Reduce the speed and add the icing sugar a little at a time until all is incorporated. Add the coffee mixture and continue to mix until well combined.</span></div>
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<span style="color: #6aa84f; font-family: Verdana, sans-serif; font-size: large;"><strong>* * * CUPCAKES EXPRESO * * *</strong></span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Cette recette de cupcakes au café est assez simple et rapide à réaliser. Le gâteau est assez chocolaté, avec un soupcon de saveur café en arrière goût. N'étant pas fan du buttercream américain qui utilise beaucoup de beurre et encore plus de sucre, j'utilise généralement la crème au beurre française qui elle, utilise des œufs et peu de beurre, ou alors un glaçage léger au mascarpone. Ce glaçage mascarpone parfumé au café est très aéré, pas trop sucré et délicieux, exactement comme je l'aime.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Quantité: 12 cupcakes</strong></span></div>
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<span style="font-family: Courier New;"><span style="font-size: x-small;">Adapté de </span><a href="http://www.browneyedbaker.com/" target="_blank"><span style="font-size: x-small;">Browneyedbaker</span></a></span></div>
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<span style="font-family: Courier New;"><strong>Ingrédients</strong>: à température ambiante</span></div>
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<span style="font-family: Courier New;"><strong>Cupcakes</strong>:</span></div>
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<span style="font-family: Courier New;">160 g de farine tout usage</span></div>
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<span style="font-family: Courier New;">35 g de cacao en poudre</span></div>
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<span style="font-family: Courier New;">1 càc de levure chimique</span></div>
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<span style="font-family: Courier New;">1/2 càc de bicarbonate de soude</span></div>
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<span style="font-family: Courier New;">1/4 càc de sel</span></div>
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<span style="font-family: Courier New;">125 ml de lait entier</span></div>
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<span style="font-family: Courier New;">125 ml de café infusé serré</span></div>
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<span style="font-family: Courier New;">1.5 càc de café soluble</span></div>
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<span style="font-family: Courier New;">1 càc de vanille liquide</span></div>
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<span style="font-family: Courier New;">115 g de beurre</span></div>
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<span style="font-family: Courier New;">115 g de sucre</span></div>
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<span style="font-family: Courier New;">45 g de cassonnade</span></div>
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<span style="font-family: Courier New;">1 œuf</span></div>
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<span style="font-family: Courier New;"><strong>Glaçage expresso au mascarpone</strong>:</span></div>
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<span style="font-family: Courier New;">80 g de beurre</span></div>
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<span style="font-family: Courier New;">170 g de mascarpone</span></div>
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<span style="font-family: Courier New;">80 g de sucre glace</span></div>
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<span style="font-family: Courier New;">1.5 càc de café soluble</span></div>
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<span style="font-family: Courier New;">1.5 càc de vanille liquide ou de crème liquide</span></div>
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<span style="font-family: Courier New;">Préchauffer le four à 180°C </span></div>
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<span style="font-family: Courier New;"><u>Les cupcakes</u>:</span></div>
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<span style="font-family: Courier New;">1. Dissoudre le café soluble dans le café infusé et laisser refroidir.</span></div>
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<span style="font-family: Courier New;">2. Tamiser dans un récipient la farine, la poudre de cacao, la levure chimique et le bicarbonate de soude. Ajouter le sel.</span></div>
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<span style="font-family: Courier New;">3. Dans un petit bol, mélanger le lait, le mélange de café refroidi et la vanille liquide.</span></div>
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<span style="font-family: Courier New;">4. Dans un autre récipient, fouetter le mélange beurre et sucre jusqu'à ce qu'il soit aéré, environ 3 minutes. Ajouter l'œuf et bien mélanger. Ajouter délicatement en deux fois le mélange de farine en alternant avec le mélange de café. Bien fouetter après chaque ajout.</span></div>
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<span style="font-family: Courier New;">5. Répartir de manière égale la pâte dans les caissettes et enfourner pour 18 à 20 minutes, ou jusqu'à ce qu'un cure-dents inséré au centre d'un cupcake ressorte sec.</span></div>
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<span style="font-family: Courier New;">Laisser refroidir avant de glacer.</span></div>
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<span style="font-family: Courier New;"><u>Le glaçage expresso au mascarpone</u>:</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">1. Dissoudre la poudre de café dans la vanille liquide et mettre de côté.</span></div>
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<span style="font-family: Courier New;">2. À l'aide d'un fouet, battre le beurre à vitesse moyenne pendant environ 3 minutes. Ajouter le mascarpone et fouetter encore 3 minutes. Réduire la vitesse et ajouter lentement le sucre glace. Incorporer le mélange café et continuer de fouetter pour bien homogénéiser l'ensemble.</span></div>
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<br />bullesetdouceurshttp://www.blogger.com/profile/03158053494928873563noreply@blogger.com0tag:blogger.com,1999:blog-8327711262763403060.post-38993285263292868012013-09-11T00:37:00.000+02:002013-10-28T12:17:39.923+01:00Chicken Kung Pao - Poulet Kung Pao<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New", Courier, monospace;">Kung Pao or Gong Bao chicken originates from the chinese province of Sichuan. It is said it has been named after a late Qing Dynasty (late nineteenth-century) governor of Sichuan,</span><a name='more'></a><span style="font-family: "Courier New", Courier, monospace;"> Ding Baozhen, who is said to have particularly enjoyed eating it. Gong Bao was his official title. There are many versions given to its origins: some say it was a dish Ding Baozhen brought with him from his home province of Guizhou; others that he ate it in a modest restaurant when he went out in common dress to observe the real lives of his subjects. Others add that his chef invented the finely-chopped chicken dish because Ding Baozhen had bad teeth. Whatever its origins, its association with an imperial bureaucrat was enough to provoke the wrath of the Cultural Revolution radicals, and it was renamed "fast-fried chicken cubes" (hong bao ji ding) or "chicken cubes with seared chillies" (hu la ji ding) until its political rehabilitation in the 1980s. (Source-. Fuchsia Dunlop in "Sichuan Cookery")</span><br />
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<span style="font-family: Courier New;">Kunp Pao chicken can be hot, I have reduced the amount of chillies but if five is sound still hot for you, please reduce, but keep some chillies for the nice spiciness brought into the dish. I love the aroma of sichuan Pepper but hate biting into some when eating the gong bao...It is important to add peanuts at the very end of the cooking to keep their crispness. I actually usually serve them in a tiny bowl on the side, for my guest to add as they eat.</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiU_UC2_CWtmOwGhWyFE2Z3FAl9zytSEiQmLsmjVxiqAKGdM4Rhs9pze20htXtONGUYaX0EVdNF5dB5l0L8TOi1MvDIp-c4RW1NHCToKHQym3OTGu_CFcbkVjNWW5DIHd6cppJQIZLPRJ/s1600/DSC00642a+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiU_UC2_CWtmOwGhWyFE2Z3FAl9zytSEiQmLsmjVxiqAKGdM4Rhs9pze20htXtONGUYaX0EVdNF5dB5l0L8TOi1MvDIp-c4RW1NHCToKHQym3OTGu_CFcbkVjNWW5DIHd6cppJQIZLPRJ/s640/DSC00642a+copy.jpg" width="480" /></a></span></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">Adapted from<span style="font-family: "Courier New", Courier, monospace;"> <a href="http://www.fuchsiadunlop.com/books/land-of-plenty-sichuan-cookery/" target="_blank">Sichuan Cookery</a> of Fuschia Dunlop</span></span></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingredients</strong>:</span></div>
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<span style="font-family: Courier New;">350 g boneless chicken breasts</span></div>
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<span style="font-family: Courier New;">3 cloves of garlic plus equivalent amount of fresh Ginger, both peeled and thinly sliced</span></div>
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<span style="font-family: Courier New;">5 spring onions, white parts only, chopped</span></div>
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<span style="font-family: Courier New;">2 tablespoons groundnut oil</span></div>
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<span style="font-family: Courier New;">5 dried chillies, snipped in half</span></div>
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<span style="font-family: Courier New;">1 teaspoon whole Sichuan Pepper</span></div>
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<span style="font-family: Courier New;">75 g roasted peanuts</span></div>
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<span style="font-family: Courier New;"><strong>Marinade</strong>:</span></div>
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<span style="font-family: Courier New;">1/2 teaspoon salt</span></div>
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<span style="font-family: Courier New;">2 teaspoons light soy sauce</span></div>
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<span style="font-family: Courier New;">1 teaspoon Shaoxing wine or sherry</span></div>
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<span style="font-family: Courier New;">1.5 teaspoons potato flour</span></div>
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<span style="font-family: Courier New;">1 tablespoon water</span></div>
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<span style="font-family: Courier New;"><strong>Sauce</strong>:</span></div>
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<span style="font-family: Courier New;">3 teaspoons sugar</span></div>
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<span style="font-family: Courier New;">3/4 teaspoon potato flour</span></div>
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<span style="font-family: Courier New;">1 teaspoon dark soy sauce</span></div>
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<span style="font-family: Courier New;">1 teaspoon light soy sauce</span></div>
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<span style="font-family: Courier New;">3 teaspoons Chinkiang or Chinese black vinegar</span></div>
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<span style="font-family: Courier New;">1 teaspoon sesame oil</span></div>
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<span style="font-family: Courier New;">1 tablespoon chicken stock or water</span></div>
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<span style="font-family: Courier New;"><strong>Preparation</strong>:</span></div>
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<span style="font-family: Courier New;">1. Cut the chicken into small cubes. Place in a bowl and mix in the marinade ingredients.</span></div>
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<span style="font-family: Courier New;">2. Combine the sauce ingredients in a small bowl.</span></div>
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<span style="font-family: Courier New;">3. Put 2 tablespoons of oil in a wok and heat over high flame. When the oil is hot but not smoking, add the chillies and Sichuan Pepper and stir-fry briefly until they are crisp and fragrant. Try not to burn the spices.</span></div>
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<span style="font-family: Courier New;">4. Quickly add the chicken cubes and fry over a high flame, stirring constantly. When the chicken begins to turn white, add the ginger, garlic and spring onions and continue to stir-fry for a few minutes until fragrant and the meat is cooked through.</span></div>
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<span style="font-family: Courier New;">5. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and lustrous, add the peanuts, stir and serve.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif; font-size: large;"><strong>* * * Poulet Kung-Pao * * *</strong></span></div>
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<span style="font-size: x-small;"><span style="font-family: "Courier New", Courier, monospace;">Adapted from</span><span style="font-family: "Courier New", Courier, monospace;"> <a href="http://www.fuchsiadunlop.com/books/land-of-plenty-sichuan-cookery/" target="_blank">Sichuan Cookery</a> of Fuschia Dunlop</span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><strong>Ingrédients</strong>:</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">350 g de blanc de poulet</span></div>
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<span style="font-family: Courier New;">3 gousses d'ail, plus l'équivalent de gingembre frais, tous pelés et hachés</span></div>
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<span style="font-family: Courier New;">5 oignons verts, n'utiliser que le blanc et émincer</span></div>
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<span style="font-family: Courier New;">2 càs d'huile d'arachide</span></div>
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<span style="font-family: Courier New;">5 piments séchés, fendus au milieu</span></div>
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<span style="font-family: Courier New;">1 càc de poivre du Sichuan</span></div>
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<span style="font-family: Courier New;">75 g de cacahuètes grillées</span></div>
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<span style="font-family: Courier New;"><strong>Marinade</strong>:</span></div>
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<span style="font-family: Courier New;">1/2 càc de sel</span></div>
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<span style="font-family: Courier New;">2 càc de sauce soja claire</span></div>
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<span style="font-family: Courier New;">1 càc de vin Shaoxing ou de xérès</span></div>
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<span style="font-family: Courier New;">1.5 càc de fécule de pomme de terre</span></div>
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<span style="font-family: Courier New;">1 càs d'eau</span></div>
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<span style="font-family: Courier New;"><strong>Sauce</strong>:</span></div>
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<span style="font-family: Courier New;">3 càc de sucre</span></div>
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<span style="font-family: Courier New;">3/4 càc de fécule de pomme de terre</span></div>
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<span style="font-family: Courier New;">1 càc de sauce soja foncée</span></div>
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<span style="font-family: Courier New;">1 càc de sauce soja claire</span></div>
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<span style="font-family: Courier New;">3 càc de Chinkiang ou vinaigre foncé chinois</span></div>
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<span style="font-family: Courier New;">1 càc d'huile de sésame</span></div>
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<span style="font-family: Courier New;">1 càs de bouillon de poulet ou d'eau</span></div>
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<span style="font-family: Courier New;">Préparation:</span></div>
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<span style="font-family: Courier New;">1. Couper le poulet fines lamelles. Placer dans un bol et ajouter les ingrédients de la marinade, mélanger.</span></div>
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<span style="font-family: Courier New;">2. Mélanger les ingrédients de la sauce dans un petit bol.</span></div>
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<span style="font-family: Courier New;">3. Mettre 2 cuillères à soupe d'huile dans un wok et laisser chauffer à feu vif. Lorsque l'huile est chaude mais pas fumante, ajouter les piments et le poivre de Sichuan et sauter brièvement jusqu'à ce qu'ils répandent leur parfum. Veiller à ne pas brûler les épices.</span></div>
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<span style="font-family: Courier New;">4. Rapidement, ajouter le poulet et faire sauter en remuant constamment. Quand le poulet commence à blanchir, ajouter le gingembre, l'ail et l'oignon vert et continuer à faire sauter quelques minutes jusqu'à ce que la viande soit bien cuite.</span></div>
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<span style="font-family: Courier New;">5. Verser la sauce dans la préparation du wok sans cesser de remuer. Dès que la préparation a épaissi, ajouter les cacahuètes et servir. </span> </div>
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