tag:blogger.com,1999:blog-1114110308018021112024-03-13T22:42:11.093-07:00m&m'sMariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-111411030801802111.post-74890587766943286022015-11-15T11:21:00.000-08:002015-11-15T11:21:42.561-08:00Bircher muesli classique // Classic Bircher muesli<b>The English version is below.</b><br />
<b><br /></b>
L'autre jour, j'ai posté la <a href="http://marianecuisine.blogspot.co.nz/2015/11/bircher-muesli.html" target="_blank">version avec plus de protéines</a> (graines de chia et autres) donc voici maintenant le Bircher muesli classique !<br />
<br />
J'aurai probablement dû faire dans l'autre sens, d'abord mettre le classique puis une autre version, mais tant pis.<br />
<br />
D'ailleurs, savez-vous qui a inventé le Bircher muesli ? C'est un docteur suisse des années 1900, le docteur Bircher (eh oui !), qui était persuadé que le fait de changer son alimentation pouvait également changer son état de santé.<br />
Donc, en se basant sur la façon de manger de certains habitants des Alpes suisses, il a mis au point cette recette qui est très rapidement devenue à la mode aux États-Unis et en Europe du Nord, pour guérir quelques uns de ses patients. Voilà pour l'information du jour !<br />
<br />
La première partie de la recette, la "base", est ce qui DOIT être dans un muesli pour qu'on puisse l'appeler Bircher muesli (d'après Wikipedia..), le reste étant facultatif et selon vos envies.<br />
<br />
<i>Pour : </i>1 personne<br />
<i>Préparation : </i>10 minutes<br />
<i>Cuisson : </i>0 minutes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gIJNttg1b0g/Vj1g7RoE3aI/AAAAAAAAATE/OictXnqHEY4/s1600/DSC_0552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-gIJNttg1b0g/Vj1g7RoE3aI/AAAAAAAAATE/OictXnqHEY4/s400/DSC_0552.jpg" width="400" /></a></div>
<i>Ingrédients :</i><br />
<u>la base :</u><br />
50g de flocons d'avoine<br />
120ml de lait<br />
1 cas de jus de citron<br />
1 ou 1/2 pomme lavée (entière), selon votre appétit<br />
une petite pincée de sel<br />
<u>les ajouts (pas tous en même temps !) :</u><br />
quelques graines de courge, tournesol...<br />
du miel<br />
des fruits secs : dattes, abricots, figues...<br />
des fruits de saison<br />
<br />
1. Mettre le lait, les flocons d'avoine, le jus de citron et le sel dans un bol. Râper la pomme avec la peau au-dessus puis mélanger l'ensemble.<br />
<br />
2. Si souhaité, ajouter les ingrédients facultatifs choisis sauf les fruits frais. Remuer et réserver au frais pendant plusieurs heures.<br />
<br />
3. Un petit moment avant de servir, sortir du frais pour que le Bircher muesli soit à température ambiante.<br />
<br />
4. Couper les fruits frais, placer sur le muesli et déguster !<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8j6Fgx7l0UA/Vj1gbQUK6CI/AAAAAAAAAS8/NT7sXRbWGIY/s1600/CSC_0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-8j6Fgx7l0UA/Vj1gbQUK6CI/AAAAAAAAAS8/NT7sXRbWGIY/s400/CSC_0556.JPG" width="400" /></a></div>
<div style="text-align: center;">
----</div>
The other day, I posted the <a href="http://marianecuisine.blogspot.co.nz/2015/11/bircher-muesli.html" target="_blank">high-protein version</a> (with chia seeds and such) so now, here is the classic Bircher muesli !<br />
<br />
I probably should have done it the other way around, first post the classic one then another version but oh well.<br />
<br />
By the way, do you know who invented the Bircher muesli ? It's a Swiss doctor from the 1900s, Doctor Bircher (makes sense now, doesn't it ?!), who was convinced that changing one's food habits could also change their health.<br />
So, basing his research on the way of eating of certain inhabitants of the Swiss Alps, he put together this recipe which quickly became fashionable in Northern Europe and the US, in order to heal some of his patients. And that was the fact of the day !<br />
<br />
The first part of the recipe, the "base", is what MUST be in a muesli for it to be called Bircher muesli (according to Wikipedia..), the rest is optional and according to your cravings.<br />
<br />
<i>For : </i>1 person<br />
<i>Preparation : </i>10 minutes<br />
<i>Cook time : </i>0 minutes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aMD-E5SS8Hs/Vj1gYiR5w5I/AAAAAAAAAS0/Tmp-Mecyss4/s1600/CSC_0555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-aMD-E5SS8Hs/Vj1gYiR5w5I/AAAAAAAAAS0/Tmp-Mecyss4/s400/CSC_0555.JPG" width="400" /></a></div>
<i>Ingredients :</i><br />
<u>the base :</u><br />
50g oats<br />
120ml milk<br />
1 tbsp lemon juice<br />
1 or 1/2 washed apple (whole), according to your appetite<br />
a small pinch of salt<br />
<u>the add-ins (not all at the same time !) :</u><br />
a few seeds : pumpkin, sunflower...<br />
honey<br />
dried fruit : dates, apricots, figs,<br />
seasonal fresh fruit<br />
<br />
1. Put the milk, oats, salt and lemon juice in a bowl. Grate the apple with the skin over it and mix altogether.<br />
<br />
2. If desired, add the chosen add-ins, except for the fresh fruit. Stir and store in the fridge for a few hours.<br />
<br />
3. A little while before serving, take it out so then the Bircher muesli will be at room temperature.<br />
<br />
4. Cut the fresh fruit, place on the muesli and enjoy !<br />
<br />
<br />Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com3tag:blogger.com,1999:blog-111411030801802111.post-37239588157356664422015-11-12T12:30:00.002-08:002015-11-12T12:30:47.993-08:00Petit dessert rapide et sain // Quick and healthy dessert <b><span style="font-family: "georgia" , "times new roman" , serif;">The English version is below.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b><span style="font-family: "georgia" , "times new roman" , serif;">Avant de commencer, j'aimerais dire merci à toutes les personnes qui viennent sur mon blog, cela fait très plaisir !! </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai vu une photo montrant un dessert de ce style sur Pinterest. Il n'y avait pas de recette donc j'ai décidé d'innover !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>2 verrines</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>5 minutes + le temps que les graines de chia gonflent</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>0 minute</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté : </i>débutant</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UmfQUyBb8Mg/VjguAZJ-oNI/AAAAAAAAAOc/ITJoKv23OYk/s1600/DSC_0692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-UmfQUyBb8Mg/VjguAZJ-oNI/AAAAAAAAAOc/ITJoKv23OYk/s400/DSC_0692.jpg" width="400" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients :</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tasse de lait d'amande</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cas de graines de chia</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 kiwi</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">quelques gouttes d'extrait de vanille</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Verser le lait dans un pot, y ajouter les graines de chia et la vanille. Mettre le couvercle et secouer pour faire partir les grumeaux.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Laisser environ 30 minutes au frais afin que les graines de chia gonflent. Secouer de temps en temps pour avoir un mélange homogène. Éplucher le kiwi et le couper en tranches. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Dans des verres ou verrines, mettre une couche de mélange lait-chia puis une tranche de kiwi dans chaque verre/verrine. Alterner les couches jusqu'à ne plus rien avoir à mettre. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-d_rZY2N98qE/VjguAzv3rII/AAAAAAAAAOk/sH8Guxe4l7s/s1600/DSC_0694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-d_rZY2N98qE/VjguAzv3rII/AAAAAAAAAOk/sH8Guxe4l7s/s320/DSC_0694.jpg" width="320" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">
<span style="font-family: "georgia" , "times new roman" , serif;">4. Servir frais !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; text-align: center;"><br /></span>
<br />
<div style="text-align: center;">
-------</div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
Before starting, I'd just like to say thank you to all the people that come on my blog, it's really gratifying !!</div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">I saw a photo of a similar dessert on Pinterest. There was no recipe so I decided to be creative !</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>2 parfaits</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>5 minutes + the time it takes for the chia seeds to soak</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time : </i>0 minute</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty : </i>beginner</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Qh-jDCpXPv8/VjguAxPv_WI/AAAAAAAAAOg/QWyfx249XM0/s1600/DSC_0689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Qh-jDCpXPv8/VjguAxPv_WI/AAAAAAAAAOg/QWyfx249XM0/s400/DSC_0689.jpg" width="266" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients :</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup almond milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp chia seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 kiwi</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a few drops of vanilla extract</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Pour the milk in a jar, add the chia seeds and the vanilla. Put the lid on and shake to avoid lumps.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Place in the fridge for about 30 minutes, so then the chia seeds have time to absorb the milk. Shake every once in a while to have a smooth mix. Peel and slice the kiwi.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. In glasses or small jars, alternate a layer of milk-chia mix and a slice of kiwi in each glass until you are out of the mix to put.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Serve cool !</span></span><br />
<div>
<br /></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-62502526209693586652015-11-09T19:53:00.000-08:002015-11-09T19:53:33.325-08:00Barres aux flocons d'avoine et aux dattes // Date and oat bars<b><span style="font-family: "georgia" , "times new roman" , serif;">The version in English is below.</span></b><br />
<div>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Ces barres sont délicieuses et parfaites en cas de petite faim ou pour le goûter ! Elles sont très simples à faire et donnent un petit boost d'énergie quand on en a besoin. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">J'avoue y être un peu accro, surtout en période de révisions... !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">La recette originale avait plus de raisins mais je trouvais que, du coup, elles étaient légèrement trop sucrées.</span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>une vingtaine de barres, de 2cm x 6cm</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>15 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>35 minutes + 15 minutes pour refroidir</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté : </i>recette d'une extrême simplicité </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_STdm3sGMl4/ViwEMQS9QAI/AAAAAAAAAFk/C1GX3knsvKg/s1600/DSC_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-_STdm3sGMl4/ViwEMQS9QAI/AAAAAAAAAFk/C1GX3knsvKg/s400/DSC_0427.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Ingrédients :</i></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">400g de flocons d'avoine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">400g de dattes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300ml d'eau</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">180g de raisins secs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100g de graines de tournesol</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cas d'huile de coco</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 cas rases de graines de chia, avec 16 cas d'eau</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cac de cannelle en poudre </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-K0ug6gDoO4U/ViwEbdviBBI/AAAAAAAAAFw/OxfrcsxNkyk/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-K0ug6gDoO4U/ViwEbdviBBI/AAAAAAAAAFw/OxfrcsxNkyk/s400/DSC_0433.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Préchauffer le four à 180°C.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
2. Dans un pot ou une tasse, mélanger les graines de chia avec les 16 cuillères à soupe d'eau. Laisser pendant une dizaine de minutes, jusqu'à ce que le mélange devienne gluant, comme un gel. Mélanger régulièrement pour éviter les grumeaux de chia.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
3. Pendant que les graines de chia trempent, dénoyauter les dattes et les faire chauffer à feu moyen dans une poêle avec l'huile de coco. Laisser cinq minutes, le temps que les dattes soient moins dures.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Placer les dattes souples avec l'huile de coco dans un mixeur avec l'eau et mouliner afin d'avoir une pâte lisse.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
4. Mélanger la pâte de dattes, les flocons d'avoine, les graines de tournesol, les raisins et la cannelle dans un saladier. Une fois que le mélange graines de chia et eau a formé un gel, ajouter au saladier contentant le reste des ingrédients. Remuer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
5. Dans un moule rectangulaire graissé ou dans lequel vous avez préalablement placer du papier sulfurisé, verser la préparation. Étaler à l'aide d'une spatule pour que la surface soit lisse puis tasser avec le dos d'une cuillère, afin que les barres se tiennent.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
6. Enfourner pendant 35 minutes, ou jusqu'à ce que la surface des barres soit dorée.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> Sortir du four et laisser refroidir pendant un quart d'heure. Cette étape est très difficile à respecter mais aussi très importante pour avoir de belles barres qui se tiennent !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Hk-gZL3e8I4/ViwEMHbWkGI/AAAAAAAAAFg/IOpq2yCmnQQ/s1600/DSC_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Hk-gZL3e8I4/ViwEMHbWkGI/AAAAAAAAAFg/IOpq2yCmnQQ/s400/DSC_0362.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
7. Couper en barres. Conserver dans une boîte ou un bocal hermétique.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Source : </i><a href="http://deliciouslyella.com/granola-bars/" target="_blank">Deliciously Ella</a></span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">----</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ED1IIuO7wjM/ViwEcjGEQ3I/AAAAAAAAAF8/b1j2rHUomkk/s1600/DSC_0435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-ED1IIuO7wjM/ViwEcjGEQ3I/AAAAAAAAAF8/b1j2rHUomkk/s400/DSC_0435.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">This bars are delicious and are a perfect snack when a little hunger hits you or for afternoon tea ! They are very simple to make and give you an energy boost when you need one.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I admit that I am slightly addicted to them, especially while studying... !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The original recipe has more raisins but I found the bars a bit too sweet so I put 180g of raisins instead of 200g.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Here is the link : <a href="http://deliciouslyella.com/granola-bars/">http://deliciouslyella.com/granola-bars/</a></span></div>
<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 20px; padding: 0px;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #666666;"><span style="letter-spacing: 0.3199999928474426px; line-height: 24px;">(</span></span><span style="color: black; font-family: "georgia" , "times new roman" , serif; font-size: small; letter-spacing: normal; line-height: normal;">I</span><span style="font-family: "georgia" , "times new roman" , serif;"> am giving you the link and not the recipe straight away, out of respect for the girl from Deliciously Ella, because she works hard on her recipes and I wouldn't want to take credit for her work !).</span></span></div>
</div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com4tag:blogger.com,1999:blog-111411030801802111.post-88028721403023320932015-11-06T10:50:00.001-08:002015-11-06T10:51:46.199-08:00Pain pita maison // Homemade pita bread<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><b>English version below.</b></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
</div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Depuis presque toujours, je suis dingue de cuisine méditerranéenne. Qui dit cuisine méditerranéenne dit bien évidemment couscous, houmous (recette prochainement), paella mais aussi, pain pita !</span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Il est typique des pays arabes, est très facile à réaliser et se mange avec une diversité incroyable de choses !</span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Si vous voulez plutôt une version orientale, mettez-y soit les falafels accompagnés de houmous ou pour une pita réellement, complètement et totalement israélienne, dans une pita sortie du four ou de la poêle, ajoutez du houmous tiède et un oeuf dur coupé en rondelles.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Ma famille a découvert ce mélange il y a quelques années en Israël, dans une petite cahute de Jaffa. J'adore !</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><i>Pour : </i>une douzaine de pitas moyennes</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>Préparation : </i>45 minutes</span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>Cuisson : </i>5-10 minutes au four ou 3 minutes par pita à la poêle</span><br />
<span style="font-family: Times, Times New Roman, serif;"><i>Difficulté : </i>simple à condition d'avoir du muscle dans les bras !</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><u><span style="font-family: Times, sans-serif;"><br /></span></u></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-X2Tb8ZZkkJ0/Vjkf2fpCfFI/AAAAAAAAAQk/mM8LKaZDPIg/s1600/DSC_9602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-X2Tb8ZZkkJ0/Vjkf2fpCfFI/AAAAAAAAAQk/mM8LKaZDPIg/s400/DSC_9602.jpg" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;"><i>Ingrédients :</i></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">6 tasses de farine de blé blanche (ou moitié farine complète, moitié farine blanche si vous voulez)</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">1 càs de levure déshydratée</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 càc + 1/4 de sel</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tasses d'eau tiède </span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cas d'huile d'olive</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;">1. Délayer la levure dans une demie tasse d'eau tiède, surtout pas chaude, sinon cela tuera la levure. </span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">2. Mélanger la farine et le sel dans un saladier. Ajouter le mélange de levure et d'eau puis ajouter petit à petit la tasse et demie restante d'eau. Vous aurez besoin de plus ou moins d'eau selon le type de farine utilisée.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Mélanger la pâte avec une cuillère en bois, à la main ou avec un mixer, jusqu'à ce que la pâte forme une boule.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span><span style="font-family: Times, sans-serif;">3. Ensuite, fariner votre plan de travail et pétrir la pâte pendant 10 minutes. Si vous avez une machine à pain, mettez la pâte dans la machine pendant 10 minutes sur le bon programme.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Mettre la pâte à lever jusqu'à ce qu'elle ait doublé de volume.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span><span style="font-family: Times, sans-serif;">4. Lorsque cela est fait, enlever l'air de la pâte. Séparer ensuite en une douzaine de pâtons, environ de la même taille. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">5. Rouler un pâton dans la farine puis l'aplatir jusqu'à obtenir un cercle de 15cm de diamètre. Faire de même avec chaque pâton puis laisser à nouveau lever pendant 10 minutes (ou plus, selon le climat).</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">6. Pour la cuisson, il y a deux méthodes : au four et à la poêle</span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><i>à la poêle :</i></span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">Dans une poêle, faire chauffer à feu élevé une cuillère à soupe d'huile d'olive. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Lorsque la poêle est suffisamment chaude, y déposer une pita puis la retourner une fois que des bulles se sont formées. Si vous avez de la chance, la pita gonflera (cela est surtout dû au choc thermique, comme pour la bosse des madeleines). </span><br />
<span style="font-family: Times, Times New Roman, serif;">Vérifier la cuisson de l'autre côté et dès la pita se colore, placer dans une assiette. </span><br />
<span style="font-family: Times, Times New Roman, serif;">Faire de même avec toutes les autres.</span><br />
<span style="font-family: Times, Times New Roman, serif;">On peut aussi faire le même principe directement sur le gaz. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span><span style="font-family: Times, sans-serif;"><i>au four :</i></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">Préchauffer le four à 270°C pendant environ 30 minutes. En attendant, placer toutes les pitas aplaties sur une plaque, garnie de papier sulfurisé. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Mettre la plaque de pitas dans le four chaud. Dès que les pitas gonflent, sortir du four, même si elles ne sont pas complètement dorées.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span><span style="font-family: Times, sans-serif;">7. Garnir de ce que vous voulez : falafels, houmous, légumes ou manger nature (hyper bon aussi !). Si vous ne les mangez pas immédiatement, placez les pitas dans un sac (ou une boîte) hermétique ou mettez-les sous un torchon pour qu'elles restent souples. Elles se conservent très bien au congélateur.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">
</span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-d-X8hT77PXc/VjkgRYjE7qI/AAAAAAAAARU/jFTIg5gunGU/s1600/DSC_9759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-d-X8hT77PXc/VjkgRYjE7qI/AAAAAAAAARU/jFTIg5gunGU/s400/DSC_9759.JPG" width="400" /></span></a></div>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;">8. Le meilleur est de manger les pitas, quand elles viennent d'être cuites... un délice !!</span></span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><i>Source : </i>r</span><span style="font-family: Times, 'Times New Roman', serif;">ecette adaptée à partir de celle de </span><a href="http://israelikitchen.blogspot.co.nz/2010/10/pita-bread-pockets.html#comment-form" style="font-family: Times, 'Times New Roman', serif;" target="_blank">Joy of the Israeli Kitchen</a></span><br />
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><i>----</i></span></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
</div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Since almost always, I am crazy about Mediterranean food. When I think Mediterranean food, I think couscous, hummus (recipe coming up), paella but also, pita bread !</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">It is typical of Arab countries, is very easy to make and can be eaten with an impressive variety of food ! </span></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, sans-serif;"><br /></span><span style="font-family: Times, sans-serif;">If you wish to have a more Oriental version, either put the typical falafels with some hummus inside or for a really, completely and totally Israeli-style one, in a pita just out of the oven, spread warm hummus and add a sliced hard boiled egg.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">My family discovered this combination a few years ago in Israel, in a little kiosk in the old Jaffa. I love it ! </span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><i>For : </i>a dozen medium-sized pitas</span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><i>Preparation : </i>45 minutes</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><i>Cook time : </i>5-10 minutes in then oven or 3 minutes per pita by pan</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><i>Difficulty : </i>easy as long as you have strong arms !</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">
</span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><a href="http://4.bp.blogspot.com/-bOaANjnrmGw/VjkgJydbUUI/AAAAAAAAARE/XtP6g4okFNc/s1600/DSC_9755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-bOaANjnrmGw/VjkgJydbUUI/AAAAAAAAARE/XtP6g4okFNc/s400/DSC_9755.JPG" width="400" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><i>Ingredients :</i></span></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">6 cups white flour (or half whole wheat, half white if you wish)<br />1 tbsp dry yeast</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">1 + 1/4 tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 cups warm water</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tbsp olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div>
<span style="font-family: Times, Times New Roman, serif;">1. Dissolve the dry yeast in 1/2 cup warm water, especially not hot, otherwise it will kill the yeast. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">2. Mix the flour and the salt in a bowl. Add the yeast mixture and add the remaining 1 1/2 cup of warm water little by little. You might need more or less, depending on the type of flour used.</span></span></div>
</div>
<span style="font-family: Times, Times New Roman, serif;">Mix the dough with a wooden spoon, by hand or with a mixer, until a ball can be formed.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">3. Next, flour your countertop and knead the dough for 10 minutes. If you have a bread machine, put the dough in it for 10 minutes on the right program. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;">Let the dough rise until it has doubled in volume.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">4. Once that is done, take all the air out of the dough. Divide in a dozen pieces of about the same size.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">5. Roll the piece in flour then flatten it until you obtain a 15cm diametre circle. Do the same with each piece then let them rise again for 10 minutes (or more, depending on the weather).</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">6. To cook, there a 2 methods : in the oven and with a pan</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Times, Times New Roman, serif;">in a pan :</span></i></span><br />
<span style="font-family: Times, Times New Roman, serif;">In a pan at high heat, put a tablespoon of olive oil.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Once it is hot enough, place a pita then flip it once bubbles have formed. If you are lucky, the pita will blow up/inflate (this is caused by the temperature shock, just like the bump on madeleines).</span><br />
<span style="font-family: Times, Times New Roman, serif;">Check how it is cooked on the other side and as soon as the pita gets a bit coloured, place in a plate.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Do the same with the remaining pitas. </span><br />
<span style="font-family: Times, Times New Roman, serif;">
</span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><a href="http://4.bp.blogspot.com/-77ymLuwmCO4/VjzzcONyKnI/AAAAAAAAASg/Njvc4HA1NRk/s1600/DSC_9589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-77ymLuwmCO4/VjzzcONyKnI/AAAAAAAAASg/Njvc4HA1NRk/s400/DSC_9589.jpg" width="400" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;">This method can also be used without a pan, meaning directly on the heat, if you have a gas cooktop.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">
<i><span style="font-family: Times, Times New Roman, serif;">in the oven :</span></i></span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 270°C for 30 minutes. While waiting, place the flattened pitas on a lined baking tray. </span><br />
<span style="font-family: Times, Times New Roman, serif;">Put the pita tray in the hot oven. Once the pita bread inflates, remove the tray from the oven, even if not completely golden.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">7. Fill with what ever you want : falafels, hummus, vegetables ou eat plain (very good as well !). If you aren't planning on eating them straight away, place in an airtight bag/container or put them under a tea towel so then they stay soft. These pitas also keep well in the freezer.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">8. The best way to eat them, is when the pitas have just been cooked... delicious !!</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tSjguSH2DVc/VjkfZlSrD3I/AAAAAAAAAP8/rGWJBb8pxXA/s1600/DSC_9592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-tSjguSH2DVc/VjkfZlSrD3I/AAAAAAAAAP8/rGWJBb8pxXA/s400/DSC_9592.JPG" width="400" /></span></a></div>
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;">
<span style="font-family: Times, Times New Roman, serif;"><i>Source : </i></span><span style="font-family: Times, 'Times New Roman', serif;">recipe adapted from </span><a href="http://israelikitchen.blogspot.co.nz/2010/10/pita-bread-pockets.html#comment-form" style="font-family: Times, 'Times New Roman', serif;" target="_blank">Joy of the Israeli Kitchen</a></span></span></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com4tag:blogger.com,1999:blog-111411030801802111.post-34445410652505576982015-11-05T15:02:00.001-08:002015-11-05T17:41:39.991-08:00Poulet rôti à la marocaine // Moroccan-style roast chicken<b><span style="font-family: "georgia" , "times new roman" , serif;">Scroll down for the version in English :)</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
Voici enfin la recette du poulet rôti à laquelle je faisais référence dans mon précédent article, <a href="http://marianecuisine.blogspot.co.nz/2015/11/carottes-la-marocaine-moroccan-carrot.html" target="_blank">celui-ci</a>.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">J'ai été complètement étonnée du goût, par là je veux dire que je m'imaginais un peu comment il serait mais mon imagination était complètement à côté de la plaque ! Autrement dit : pour une recette qui se prépare en 10 minutes et qui a besoin de très peu d'attention, le résultat est merveilleux !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Si vous ne voulez pas vous prendre la tête avec une recette à rallonge mais que vous voulez un poulet fondant, confit, parfaitement épicé et absolument pas capricieux, c'est par ici qu'il faut aller !!</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">P.S. : même ma mère était en extase</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>2 personnes</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>10 minutes + le temps que le poulet marine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>1h45 (c'est pour cela qu'il est si fondant !)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KIOQqtkeWw8/Vjve16XKIII/AAAAAAAAAR8/DxW2liR9RpQ/s1600/DSC_0722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/-KIOQqtkeWw8/Vjve16XKIII/AAAAAAAAAR8/DxW2liR9RpQ/s400/DSC_0722.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">S'il vous plait, excusez les photos vraiment pas terribles, on avait déjà commencé ! </td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients :</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de piment en poudre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de cumin en poudre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de cannelle en poudre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 à 3 cuisses de poulet</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 petites feuilles de laurier</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cas d'huile d'olive et un peu plus pour napper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cas de beurre clarifié (ghee ou smen), à défaut, du beurre, mais ce sera moins bon je trouve</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cac de concentré de tomates</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 piment rouge</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">sel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">poivre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Piler l'ail pelée avec une pincée de sel généreuse pour obtenir une pâte. Ajouter le piment, cumin et cannelle moulus puis mélanger pour que ce soit homogène.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Avec le bout des doigts, frotter les cuisses de poulet avec le mélange épices-ail au-dessus ou dans un saladier. Y déposer (dans le saladier) les cuisses puis les feuilles de laurier et verser un filet d'huile d'olive.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Recouvrir et réserver au frais. Le minimum au frais (qu'indique la recette originale) est 30 minutes mais par la force des choses, j'ai fait cuire le poulet le lendemain, presque 24 heures après l'avoir mis de côté. Du coup, il avait beaucoup de goût; c'est pour cela que je vous conseille de mettre le saladier avec le poulet au frais, faire vos affaires puis quelques heures plus tard, même 3 heures après, de le faire cuire et pas avant, sinon le poulet sera fade !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Sortir les cuisses de poulet du réfrigérateur et les laisser telles quelles quelques minutes afin qu'elles soient à température ambiante.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Bien assaisonner les morceaux de poulet (j'avais peur de trop saler puis j'ai fait confiance à la recette en me disant que ce n'était pas grave parce qu'il faut être généreux en cuisine. Au final, l'assaisonnement était bien) de sel et poivre. Placer dans une sauteuse puis arroser d'huile d'olive et verser le beurre clarifié fondu ainsi que 50ml d'eau.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Mettre à cuire à feu moyen-fort, avec un couvercle. Baisser ensuite le feu au bout de 15 minutes et laisser cuire 1h30 à feu doux en versant un peu de jus de cuisson sur les cuisses de poulet quand vous y pensez (voir notes).</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le concentré tomates 10 minutes avant la fin de la cuisson.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Si au cours de la cuisson, le poulet commence à brûler, rajouter un peu d'eau dans la sauteuse et légèrement baisser le feu. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7. Laisser reposer la viande une dizaine de minutes avant de servir, accompagnée de <a href="http://marianecuisine.blogspot.com/2015/11/carottes-la-marocaine-moroccan-carrot.html" target="_blank">carottes à la marocaine </a>et de pommes de terre.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rtjzXL3dggE/Vjve2oFQ2QI/AAAAAAAAASA/qPhWQm1oRFA/s1600/DSC_0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-rtjzXL3dggE/Vjve2oFQ2QI/AAAAAAAAASA/qPhWQm1oRFA/s400/DSC_0744.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<u><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Notes :</i></span></b></u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- n'ayant pas envie que le poulet brûle, pendant la cuisson j'ai coupé le feu pendant 15-20 minutes pour qu'il cuise à la vapeur et que le bas des morceaux ne noircisse pas puis je l'ai remis à cuire à feu doux</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="color: #333333; font-family: Handlee, arial, sans-serif; line-height: 26px; margin-bottom: 20px; padding: 0px; text-align: center;">
<div style="text-align: left;">
<div style="color: #333333;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Source : </i>adaptée à partir de <a href="http://www.maryseetcocotte.com/2015/03/24/cuisses-de-poulet-roties-le-dejeuner-du-samedi/" target="_blank">Maryse et Cocotte</a></span></div>
<div style="color: #333333;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="color: #333333; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">-----</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="color: #333333; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Here is finally the recipe for the roast chicken I was talking about in my previous post, <a href="http://marianecuisine.blogspot.com/2015/11/carottes-la-marocaine-moroccan-carrot.html?showComment=1446754546081" target="_blank">this one</a>.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">I was completely surprised by the taste, meaning that I had an idea of how it turn out but my imagination was far from reality ! In other words : for a recipe that takes 10 minutes to prepare and that needs such little attention, the dish is amazing !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>So if you don't want to have a nervous breakdown with a recipe that never ends but you still want a tender, melt-in-your-mouth, perfectly spiced chicken that requires a glance every 20 minutes, this way is the way to go !!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">P.S. : even my mum couldn't saying it was good</span><br />
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>2 people</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><i style="color: black;">Preparation : </i>10 minutes + the time it takes for the chicken to marinate</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time :</i> 1h45 (that's why this is so tender !)</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7BN3NlEzlwo/Vjve7WHwjHI/AAAAAAAAASM/dOlGE-_t2JI/s1600/DSC_0754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-7BN3NlEzlwo/Vjve7WHwjHI/AAAAAAAAASM/dOlGE-_t2JI/s400/DSC_0754.JPG" width="400" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Ingredients :</i></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 garlic cloves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp chili powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp cumin powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp ground cinnamon</span><br />
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 chicken thighs</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 small bay leaves</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp olive oil + a little more </span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp clarified butter (ghee or smen), failing that, butter, but in my opinion it won't be as tasty</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp tomato purée</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 red chili pepper</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">salt</span></div>
<div style="color: black;">
<span style="font-family: "georgia" , "times new roman" , serif;">pepper</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Crush the peeled garlic with a pinch of salt to obtain a paste. Add the ground chili, ground cumin and ground cinnamon then mix for it to be smooth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>2. With the tip of your fingers, rub the chicken thighs with the spice mix above or in a bowl. Place the bay leaves over the chicken thighs in the bowl and pour a drizzle of olive oil.</span></div>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Cover and set aside in the fridge. The minimum in the fridge (recommended by the original recipe) is 30 minutes but I got caught up by events and cooked the chicken the following day, nearly 24 hours after setting it aside. As a result, it had a lot of flavour; this is why I would advise you to put the bowl containing the chicken in the fridge, do your stuff, run errands, then a few hours later, even 3 hours, cook it and not before, otherwise the chicken will be bland !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-niTJIUC1d9o/VjvfM3Pl6JI/AAAAAAAAASU/R4iD7s8QQeA/s1600/DSC_0637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-niTJIUC1d9o/VjvfM3Pl6JI/AAAAAAAAASU/R4iD7s8QQeA/s400/DSC_0637.JPG" width="400" /></a></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">4. Take the chicken thighs out of the fridge and let them as they are </span>for a few minutes so they come to room temperature.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">5. Season well the meat pieces (I was scared of putting to much salt then I decided to trust the recipe, telling myself that it didn't matter because you need to generous when </span>cooking. In the end, the seasoning was good) with salt and pepper. Place in a frying pan then splash with olive oil and pour the melted clarified butter as well as 50ml water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Cook the chicken on medium to high heat and with a lid. Lower the heat after 15 minutes and let it cook 1h30 on low heat, while pouring a little bit of the cooking juice on the meat when you think about it (see notes).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add the tomato purée 10 minutes before the end of the 1h30.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">If while the chicken is cooking it starts to burn, add a bit of water to the frying pan and slightly lower the heat.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">7. Let the chicken thighs rest for around 10 minutes before serving, with a side of <a href="http://marianecuisine.blogspot.com/2015/11/carottes-la-marocaine-moroccan-carrot.html" target="_blank">Moroccan carrot salad</a> and potatoes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b><i>Notes :</i></b></u></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- as I didn't want the chicken to burn, while it was cooking, I turned off the heat during 15-20 minutes for it to steam cook and so then the bottom of the meat wouldn't blacken then I put it back on the stovetop on low heat</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="color: #333333; font-family: Handlee, arial, sans-serif; line-height: 26px; margin-bottom: 20px; padding: 0px; text-align: center;">
<div style="text-align: left;">
<div style="color: #333333;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Source : </i>adapted from <a href="http://www.maryseetcocotte.com/2015/03/24/cuisses-de-poulet-roties-le-dejeuner-du-samedi/" target="_blank">Maryse et Cocotte</a></span></div>
</div>
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com8tag:blogger.com,1999:blog-111411030801802111.post-23809849283753848642015-11-04T15:22:00.001-08:002015-11-05T12:11:18.546-08:00Carottes à la marocaine // Moroccan carrot salad<b><span style="font-family: "georgia" , "times new roman" , serif;">The English version is below.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
La maison, nous adorons toute la nourriture orientale et ma mère nous en fait depuis qu'on est bébé. A mon tour de faire, grâce à ces carottes à la marocaine.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Pour : </i>2 personnes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>5 minutes </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>20 minutes pour les carottes + 15 minutes avec les épices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté : </i>très facile</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aY-FjTdZyTA/VjcnOWCH0MI/AAAAAAAAAM0/eb4cbyhzVGM/s1600/DSC_0675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-aY-FjTdZyTA/VjcnOWCH0MI/AAAAAAAAAM0/eb4cbyhzVGM/s400/DSC_0675.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients :</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 carottes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail, râpées </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de cumin </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de paprika </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">environ 4 cas d'huile d'olive</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">le jus d'un demi citron</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">dizaine de feuilles de coriandre hachée</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">sel, poivre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Les quantités d'épices et d'huile d'olive sont selon votre goût et surtout à l'odeur, donc à vous d'adapter !!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
1. Couper en rondelles les carottes épluchées et lavées. Les mettre ensuite dans une casserole d'eau bouillante salée et les laisser jusqu'à ce qu'elles soient fondantes. Égoutter et mettre de côté.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
2. Verser l'huile d'olive dans une poêle. Faire chauffer après avoir ajouter l'ail râpé, le sel, le poivre, le cumin, le paprika et le jus de citron. Faire revenir.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
3. Y mettre les carottes cuites une fois que le mélange ail-épices a une bonne odeur (cela prend environ 4 minutes). Ajouter la coriandre et mélanger.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
4. Faire mijoter sur feu doux pendant 15 minutes, le temps que les carottes s'imprègnent des épices.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
5. Vérifier l'assaisonnement avant de servir froid, tiède ou chaud, à côté d'un tajine ou de poulet rôtie à la marocaine (recette à suivre, elle sera publiée dès que le poulet sera cuit !).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">----</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">At home, we love every single Oriental food and my mum cooks it for us since being babies. It is now my turn, with this Moroccan carrot salad.</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>For : </i>2 people</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>5 minutes </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time : </i>20 minutes for the carrots + 15 minutes with the spices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty : </i>very easy</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-resqOFQQfCI/VjcnOkTdC4I/AAAAAAAAAM4/Poz-aUREyoM/s1600/DSC_0670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-resqOFQQfCI/VjcnOkTdC4I/AAAAAAAAAM4/Poz-aUREyoM/s400/DSC_0670.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients :</span></i></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">3 carrots</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 garlic cloves, grated</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp cumin </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp paprika </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">about 4 tbsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">juice of half a lemon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">about 10 coriander leaves, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt, pepper</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The amount of spices and olive oil is according to your taste and mostly according to the smell, so adapt it to what seems right !!</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Cut the peeled and washed carrots in slices. Add them to a pot of salted boiling water and let them cook until they are tender. Drain and set aside.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Pour the olive oil into a pan. Heat after adding the garlic, salt, pepper, paprika, cumin and lemon juice. Sauté.</span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Add the cooked carrots once the spice-garlic mix has a nice smell (it takes approximately 4 minutes). Add the coriander and mix.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">4. Let the carrots simmer on low heat for 15 minutes, in order for them to take in the flavour of the spices.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Check the seasoning before serving cold, warm or hot, beside a tajine or Moroccan-style roast chicken (the recipe will be up soon, once the chicken is cooked !).</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com2tag:blogger.com,1999:blog-111411030801802111.post-2262654321127552462015-11-03T10:19:00.000-08:002015-11-03T10:23:59.367-08:00Porridge de sarrasin à la vanille et pomme verte // Vanilla buckwheat porridge with green apple<b><span style="font-family: Georgia, Times New Roman, serif;">Scroll for the English version.</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b>
Pour les petit-déjeuners de la semaine, on achète en général du pain et des flocons d'avoine. L'autre jour j'ai remarqué des flocons de sarrasin dans les rayons en faisant les courses avec ma maman.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Comme je suis quelqu'un qui n'aime pas la routine et qui a besoin de nouvelles choses dans sa vie, je l'ai convaincue d'en acheter. Franchement, aucuns regrets ! C'est tellement délicieux !</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>une personne</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Préparation :</i> 3 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cuisson : </i>5 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Jz5uEdxBCg0/Vjgtt2v78wI/AAAAAAAAAOI/g8P4mTLcZAM/s1600/DSC_0700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Jz5uEdxBCg0/Vjgtt2v78wI/AAAAAAAAAOI/g8P4mTLcZAM/s400/DSC_0700.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingrédients : </span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">40g de flocons de sarrasin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">240ml de lait d'amande ou 120ml d'eau + 120ml de lait</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">quelques gouttes d'extrait de vanille</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pour servir :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 quartier de pomme verte</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">miel</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">quelques baies</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Porter le lait à ébullition.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Verser les flocons de sarrasin dans le lait et bien remuer. Baisser le feu et laisser cuire quelques minutes pour le mélange s'épaississe, tout en remuant.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Verser dans un bol. Couper le quartier de pomme en lamelles. Disposer sur le porridge avec quelques baies puis ajouter un filet de miel.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Déguster chaud.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">----</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">We usually buy oats and bread as breakfast for the week. The other day, while grocery shopping with my mum, I noticed some buckwheat flakes in the aisle.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">As I am a person who doesn't like routines and needs new things in their life, I convinced her to buy some. Honestly, no regrets ! It is absolutely delicious !</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>1 person</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>3 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cook time : </i>5 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vHcvjWq7BMY/Vjgtt1v_o8I/AAAAAAAAAOM/gFHjuceITzI/s1600/DSC_0701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-vHcvjWq7BMY/Vjgtt1v_o8I/AAAAAAAAAOM/gFHjuceITzI/s400/DSC_0701.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients : </span></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">40g buckwheat flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">240ml almond milk or 120ml milk + 120ml water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">couple drops of vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">to serve :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">quarter of a green apple</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a few berries</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Bring the milk to a boil.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Pour the buckwheat flakes into the milk and stir. Lower the heat and let it cook for a few minutes so then it thickens, without stopping to stir.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Pour into a bowl. Cut the apple quarter in slices. Place on top of the porridge with a few berries then drizzle honey over.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Serve hot.</span></span><br />
<div>
<br /></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com2tag:blogger.com,1999:blog-111411030801802111.post-54660432316515009292015-11-02T10:39:00.000-08:002015-11-06T18:06:08.159-08:00Bircher muesli protéiné // High-protein Bircher muesli<b><span style="font-family: "georgia" , "times new roman" , serif;">The English version below.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
A mon goût, le bircher muesli est une super idée de petit-déjeuner : nourrissant mais pas lourd et en plus, il est prêt quand on se réveille !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>un bol</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>10 minutes + le temps qu'il trempe</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>aucune</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté :</i> aucun mot ne peut décrire à quel point c'est facile à faire</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pTmBrpQBj8k/VjcepzqmnEI/AAAAAAAAAMM/kQgadjPCSz4/s1600/DSC_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-pTmBrpQBj8k/VjcepzqmnEI/AAAAAAAAAMM/kQgadjPCSz4/s400/DSC_0608.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients :</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">50g ou 1/2 tasse de flocons d'avoine</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">250ml de lait (d'avoine pour moi) + 100ml qui sont facultatifs</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">une pincée de noix de coco râpée</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de graines de chia</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de graines de tournesol</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de graines de courge</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cac de cannelle moulue</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">une pincée de sel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 petites dattes ou 1 medjool</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 noix du Brésil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 à 5 amandes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pour servir :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">des fruits, noix, yaourt, miel....</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Dénoyauter les dattes et les couper en 2. Couper les noix du brésil en tronçons.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Mélanger tous les ingrédients dans un bol et laisser au frais toute une nuit.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Quand vous vous réveillez, sortez le bol du frigidaire pour que le muesli ne soit pas trop froid. Le bircher muesli est prêt : les flocons d'avoine ont absorbé tout le liquide.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Servir avec les fruits et autres garnitures de votre choix. En général, je mets de la banane et des graines de lin moulues puis j'ajoute d'autres choses comme un kiwi et un petit peu de beurre d'amandes ou de tahini.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Verser les 100ml de lait si vous souhaitez que le bircher muesli soit plus liquide.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Déguster !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">-----</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">I think bircher muesli is a great idea for breakfast : it is nourishing without being heavy and as a bonus point, it is already ready when you wake up !</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>one bowl</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>10 minutes + overnight soaking time</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time : </i>none</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty :</i> no word can describe how easy it is</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4KnOqdCk-xo/Vjcen8PifOI/AAAAAAAAAMI/wv-u54kQPKQ/s1600/DSC_0594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-4KnOqdCk-xo/Vjcen8PifOI/AAAAAAAAAMI/wv-u54kQPKQ/s400/DSC_0594.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients :</span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">50g or 1/2 cup oats</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">250ml milk (oat milk for me) + 100ml which are optional</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a pinch of grated coconut</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp chia seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp sunflower seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp pumpkin seeds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp ground cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 small dates or 1 medjool</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 Brazil nuts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 to 5 almonds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">to serve :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">fruits, nuts, yogurt, honey....</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Pit the dates and cut half. Chop the Brazil nut in chunks.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Mix all the ingredients in a bowl and leave in the fridge overnight.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. When you wake, take the bowl out of the fridge so then the muesli isn't too cold. The bircher muesli is ready : all of the liquid has been absorbed by the oats.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Serve with fruits and other toppings of your choice. In general, I put banana and flaxseed powder then I add other things such as a kiwi and a little bit of almond butter or tahini.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pour the 100ml of milk with you want your muesli to be more liquid.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Enjoy !</span></span><br />
<br />Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-82956147249522650772015-11-01T16:15:00.000-08:002015-11-05T12:12:33.254-08:00Pâtes fraîches sans oeufs à la farine de sarrasin // Eggless buckwheat pasta <b><span style="font-family: "georgia" , "times new roman" , serif;">The version in English is below.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>Voici la recette que j'ai choisi de faire l'autre soir, quand c'était à moi de faire à dîner (ce qui arrive environ 4 fois par an...!) : des pâtes au sarrasin maison. Ne vous inquiétez pas, le titre donne limite envie de fuir car on s'imagine une montagne de travail alors que ce n'est pas du tout le cas ! Il faut seulement 3 ingrédients... </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Elles sont sans gluten, sans oeufs et sans produits laitiers. Vous devez peut-être vous dire, mais il y a quoi dedans alors ? Pour le savoir, il faut lire la suite...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Juste avant de vous dévoiler mes secrets, j'aimerais donner quelques petits détails sur ces pâtes:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- elles sont très économiques, au niveau des ingrédients (mais aussi du temps !)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- leur goût est délicieux</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- elles peuvent très facilement être adaptées, en les faisant avec une ou plusieurs autres farines, en rajoutant des herbes ou en rajoutant une certaine épice dans la pâte</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- elles sont bonnes natures ou encore avec une sauce aux champignons, sauce bolognaise, un oeuf dur écrasé et du fromage, à l'huile de truffe et roquette... bref, vous avez compris mon message je pense ! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Voilà donc la méthode pour réaliser ces superbes pâtes fraîches :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>2 personnes</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>25 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>3 à 6 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté :</i> impossible à rater</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rN6rwq4yEdI/VjaG-7hSLAI/AAAAAAAAALQ/yMtVmk6fp7Q/s1600/DSC_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-rN6rwq4yEdI/VjaG-7hSLAI/AAAAAAAAALQ/yMtVmk6fp7Q/s400/DSC_0526.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients : </span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cuillères à soupe de graines de lin moulues</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 à 9 cuillères à soupe d'eau </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200g de farine de sarrasin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">une pincée de sel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Mélanger les graines de lin moulues et 6 cuillères à soupe d'eau. Remuer et laisser gonfler pendant une dizaine de minutes.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Mélanger ensuite tous les ingrédients à la main dans un saladier. Au bout de 5 minutes, ajouter petit à petit plusieurs cuillères à soupe de l'eau ou seulement quelques unes, en faisant bien attention à la consistance de la pâte. Il faut qu'elle soit homogène mais absolument pas collante (voir notes), tout en étant souple.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Former une boule avec la préparation et la placer entre deux feuilles de papier sulfurisé légèrement huilé. Aplatir jusqu'à ce que la pâte fasse 1,5mm d'épaisseur. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Couper des bandes verticales avec un couteau puis découper ensuite en carrés. Pour former des papillons, pincer les milieux respectifs de 2 bords opposés afin d'obtenir des noeuds.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">J'aime bien cette forme-là mais vous pouvez en faire une autre.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--bIMv6zsCuU/VjaGkCG4ZZI/AAAAAAAAAKo/C1AcZzIZYsc/s1600/DSC_0499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/--bIMv6zsCuU/VjaGkCG4ZZI/AAAAAAAAAKo/C1AcZzIZYsc/s400/DSC_0499.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Si vous n'avez pas prévu de faire cuire les pâtes maintenant, laissez-les de côté, couvertes, un maximum d'une demie-journée.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Pour la cuisson, porter une casserole d'eau salée à ébullition. Lorsqu'elle bout, mettre les pâtes et laisser cuire entre 3 et 6 minutes, selon votre goût. Pour tester la cuisson, goûter !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Égoutter, servir chaud accompagnées d'une sauce (ou de l'une des autres suggestions ci-dessus), de fromage et d'un peu d'herbes fraîches.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-t8X_Yu92BZc/VjaHAcWVx2I/AAAAAAAAALY/JuqWC7Dbajo/s1600/DSC_0535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-t8X_Yu92BZc/VjaHAcWVx2I/AAAAAAAAALY/JuqWC7Dbajo/s400/DSC_0535.jpg" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">J'ai servi les miennes avec une sauce aux champignons maison (faite sans recette particulière) et de la coriandre et c'était teeeeellement bon !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3Roc7GN2W1c/VjaGx-TubiI/AAAAAAAAAK4/uVvYuy4RN24/s1600/DSC_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3Roc7GN2W1c/VjaGx-TubiI/AAAAAAAAAK4/uVvYuy4RN24/s400/DSC_0508.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<i><u><b><span style="font-family: "georgia" , "times new roman" , serif;">Notes :</span></b></u></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><u><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></u></i>
<span style="font-family: "georgia" , "times new roman" , serif;">- par rapport à la consistance de la préparation : je me suis crue intelligente et j'ai mis plusieurs cuillères d'eau d'une seule traite. Mauvaise idée, vraiment !! Après j'ai dû me rattraper en rajoutant une bonne quantité de farine pour que la pâte redevienne ferme </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Source : </i><a href="http://green-me-up.com/2015/02/pa-pois-chiches-sauce-champignons-express.html" target="_blank">Green Me Up </a></span></span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">---- </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Here is the recipe that I chose to make the other night, when it was my turn to make dinner (which happens probably about 4 times a year...!) : homemade buckwheat pasta. Don't worry, the title might make you want to run away if you think homemade pasta is a horrendous amount of work, but it is not at all the case ! Only 3 ingredients are required...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
They are gluten-free, eggless and dairy-free. You're probably thinking, what do they have then ? To find out, keep on reading...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
I would just like to give a few details on this pasta before revealing my secrets :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- they are very economical, ingredient-wise (and time-wise !)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- they are delicious</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- adapting them is very easy, by using a different flour or more than one, by adding herbs or a specific spice in the dough and so on</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- they are tasty plain or also with a mushroom sauce, bolognaise, a crushed hard boiled egg and a bit of cheese, truffle oil and roquette.... anyways, I think you get the idea !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
So there is the method to make these superb fresh pastas :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>2 people</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>25 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time : </i>3 to 6 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty :</i> fool proof</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GbLm4bfBvgE/VjaGzxK1RAI/AAAAAAAAALE/42vI7Y-tJHE/s1600/DSC_0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GbLm4bfBvgE/VjaGzxK1RAI/AAAAAAAAALE/42vI7Y-tJHE/s400/DSC_0522.jpg" width="265" /></a></div>
<br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients : </span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp flaxseed powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 to 9 tbsp water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200g buckwheat flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Mix the flaxseed powder and 6 tbsp water. Stir and let it absorb the water for 10 minutes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">2. Then mix all the ingredients by hand in a bowl. After 5 minutes, add little by little several tablespoons of water ou less, being very careful to the dough's consistency. It has to be smooth but not sticky (see notes), while still being supple.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Form a ball with preparation and place it between two sheets of slightly greased (with oil) baking paper. Flatten until the dough is 1,5mm thick.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cut into vertical strips with a knife then into squares. To form into butterflies, lightly pinch the middles of two opposite sides.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H8uyWGP9qH4/VjaGkk657OI/AAAAAAAAAKs/t-1-IEcP9C0/s1600/DSC_0496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-H8uyWGP9qH4/VjaGkk657OI/AAAAAAAAAKs/t-1-IEcP9C0/s400/DSC_0496.jpg" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I like this shape but you can make whichever one you desire.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">4. If you aren't planning on cooking the pasta straight away, put them aside (covered) for a maximum of 12 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">To cook, boil a large volume of salted water. Once it is boiling, put in the pasta and let them cook between 3 and 6 minutes, depending on taste. To check the cooking is the way you want it to be, taste !</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">5. Drain, serve hot with sauce (or with another one of the above suggestions), cheese and a bit of fresh herbs.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ccz4maelQ78/VjaHCc4AQxI/AAAAAAAAALg/W644LDFmVgg/s1600/DSC_0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Ccz4maelQ78/VjaHCc4AQxI/AAAAAAAAALg/W644LDFmVgg/s400/DSC_0528.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">I served mine with a homemade mushroom sauce (I didn't really follow a recipe) and coriander and it was soooo good !</span><br />
<br />
<i><u><b><span style="font-family: "georgia" , "times new roman" , serif;">Notes :</span></b></u></i><br />
<i><u><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></u></i>
<span style="font-family: "georgia" , "times new roman" , serif;">- for the consistency : I thought I was smart and added a few tablespoons of water in one go. Bad idea !! After that, I had to make up for my mistakes by adding a lot of flour in order for the dough to once again become firm</span>Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com6tag:blogger.com,1999:blog-111411030801802111.post-54075458564740331692015-10-30T11:17:00.000-07:002015-11-02T13:38:48.330-08:00Biscuits afghans // Afghan biscuits<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Georgia, Times New Roman, serif;">English version is below.</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Ce biscuit est typiquement néo-zélandais. Peu de personnes le connaissent à l'extérieur de Nouvelle-Zélande, c'est un petit gâteau chocolaté, croquant et très fondant à la fois. Délicieux !!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Pour : </i>une vingtaine, selon la taille</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Préparation : </i>15 minutes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cuisson : </i>20 minutes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulté :</i> facile</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GJ2UyOFAVXw/ViX-qDOwVdI/AAAAAAAAADM/dvgJh8zPOmw/s1600/DSC_5105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://1.bp.blogspot.com/-GJ2UyOFAVXw/ViX-qDOwVdI/AAAAAAAAADM/dvgJh8zPOmw/s640/DSC_5105.jpg" width="426" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<i>Ingrédients :</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g de beurre mou</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tasse de sucre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 tasse de farine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 cas de cacao en poudre</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/3 tasse de cornflakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pour la décoration :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">20 à 25 noix (en cerneaux)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100g de chocolat noir</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
1. Préchauffer le four à 180° et placer une feuille de papier sulfurisé sur une plaque de cuisson.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Battre le sucre et le beurre dans un saladier. Quand le mélange est pâle et crémeux, ajouter la farine et le cacao en poudre tamisés. Bien mélanger.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
3. Ajouter les cornflakes et légèrement mélanger avec une cuillère.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
4. Prendre une grosse cuillère à soupe de préparation et former une boule. Placer sur la plaque de cuisson et continuer avec le reste de la pâte. Très légèrement aplatir.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
5. Cuire pendant 15 à 20 minutes et laisser complètement refroidir.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
6. Faire fondre le chocolat au bain-marie. Etaler une couche sur le dessus du biscuit (pas toute la surface) et y déposer une demie noix.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
7. Ils se conservent très bien dans une boîte hermétique (attention à la chaleur avec le chocolat et le beurre).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<i>Adapté à partir de : </i><a href="http://www.nzwomansweekly.co.nz/food/recipes/afghan-biscuits/" target="_blank">NZ Women's Weekly</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">-----</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Afghan biscuits are typically from New Zealand. Very few people know them outside the country, they are small chocolate biscuits that melt in your mouth. Delicious !!</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>For : </i>about 20, depending on the size</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>15 minutes</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cook time : </i>20 minutes</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulty :</i> easy</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AvF0cBJThEM/ViX-qyvPpyI/AAAAAAAAADU/L6psnaLBbow/s1600/DSC_5088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-AvF0cBJThEM/ViX-qyvPpyI/AAAAAAAAADU/L6psnaLBbow/s400/DSC_5088.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i>
<i>Ingredients :</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g softened butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 1/4 cup flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp cocoa powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/3 cup cornflakes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">for the decoration :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">20 to 25 walnut halves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100g dark chocolate </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
1. Preheat the oven at 180° and line a baking tray with baking paper.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
2. Beat the butter and sugar in a mixing bowl. When pale and creamy, add the sifted flour and cocoa powder. Mix well.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
3. Add the cornflakes and lightly mix with a spoon.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
4. Take a big tablespoonful of the preparation and form a ball. Place on the tray and continue with the remaining dough. Slightly flatten.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
5. Cook for 15 to 20 minutes and let completely cool.</span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Melt the chocolate in a bain-marie. Spread a layer on the top of the biscuit (not on the entire surface) and add a walnut half.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
7. They keep very well in an air tight container (be careful if hot because of the chocolate and butter).</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Adapted from : </i><a href="http://www.nzwomansweekly.co.nz/food/recipes/afghan-biscuits/" target="_blank">NZ Women's Weekly</a></span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-89408101436654337182015-10-27T12:26:00.000-07:002015-11-05T14:52:42.066-08:00Pain sans gluten qui passe à l'aise pour un pain normal // Gluten-free bread that tastes like real bread<b><span style="font-family: "georgia" , "times new roman" , serif;">Scroll down for the English version.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sdIGYKKFqOo/ViwE_sAwHdI/AAAAAAAAAGs/OWUot1wu6QM/s1600/DSC_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-sdIGYKKFqOo/ViwE_sAwHdI/AAAAAAAAAGs/OWUot1wu6QM/s400/DSC_0463.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
<b><br /></b>
Je commence à avoir quelques lecteurs, c'est génial et donne vraiment envie de continuer ! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
A propos de la recette : vous obtiendrez un pain léger, absolument pas compact comme le sont en général les pains sans-gluten, bon voire délicieux. J'en ai même mangé trois tranches ce matin !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JM5Zc1lmO18/ViwEuQUMeHI/AAAAAAAAAGQ/Wh6ELa98PSg/s1600/DSC_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-JM5Zc1lmO18/ViwEuQUMeHI/AAAAAAAAAGQ/Wh6ELa98PSg/s400/DSC_0447.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
Ma maman et moi devions le faire à deux, donc on a commencé par les mélanger les farines et ensuite les autres ingrédients puis c'était tellement simple que ma participation dans cette création était devenue totalement inutile ! Résultat, je publie cette recette pour que vous la connaissiez, testiez mais j'avoue n'avoir fait que 10% (en étant généreuse) du travail...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Place à la recette :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Pour : </i>un pain sans gluten aérien</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>15 minutes + 30 minutes puis 50 minutes de levée/repos</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson : </i>50 minutes </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté : </i>avez-vous lu ma petite introduction ? ;)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MGqTTYy58Mk/ViwE5SY3zXI/AAAAAAAAAGg/skl14Tucz-I/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="213" src="http://3.bp.blogspot.com/-MGqTTYy58Mk/ViwE5SY3zXI/AAAAAAAAAGg/skl14Tucz-I/s320/DSC_0454.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Ingrédients :</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500g de farine sans gluten, le mieux étant :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 50g de farine de tapioca</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 70g de fécule de pomme de terre</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 30g farine de riz gluant (voir les notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 300g de farine de riz blanc ou complet (voir les notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 50g de farine qui apporte du goût (maïs (notre choix), châtaigne, sarrasin, quinoa, ...)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de gomme de guar ou de xanthane</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cac de sel </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cas d'huile d'olive</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cas de jus de citron</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10g de levure de boulanger déshydratée (voir notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500ml d'eau filtrée</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
1. Délayer la levure de boulanger dans 50ml d'eau tiède. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dans un saladier, mélanger la farine sans gluten (les 500g), la gomme de guar et le sel.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
2. Ajouter le jus de citron ainsi que l'huile d'olive et mélanger. Verser la levure puis remuer à nouveau.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
3. Petit à petit, ajouter les 450ml d'eau restant en plusieurs fois. La pâte doit avoir la consistance d'une pâte à gâteau onctueuse.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
4. Laisser reposer pendant 30 minutes, couvert d'un torchon propre.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
5. Faire retomber la pâte en remuant puis la verser dans un moule graissé.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
6. Laisser reposer, encore une fois, la pâte couverte, cette fois-ci pendant 50 minutes. La pâte doit doubler. Préchauffer le four à 210°C et y mettre un bol d'eau. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
7. Enfourner le pain et le sortir au bout de 50 minutes ou lorsqu'il a une belle couleur dorée. Vérifier la cuisson en plantant un couteau dans le pain : si la lame est propre, il est prêt; le cas échéant, laisser le pain cuire. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">J'ai remarqué que les pains sans gluten étaient moins dorés que les pains avec gluten, ils restent un peu plus beige-blanc. Donc attention à ne pas trop cuire votre pain, mais à ne pas le sortir cru non plus !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
8. Démouler une fois refroidi et déguster !</span><br />
<div class="list" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
<b><i><u>Notes :</u></i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- nous ne trouvions pas de farine de riz gluant donc nous l'avons remplacée par une quantité égale (c'est-à-dire 30g) de poudre de graines de lin. Le but de cette farine est de donner de l'élasticité au pain, normalement fourni par le gluten du blé donc le lin est un très bon substitut</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
- ne sachant pas s'il valait mieux prendre de la farine de riz blanc ou complet, on a mis 200g de farine de riz complet et 100g de farine de riz blanc</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
- ce pain a légèrement le goût de levure, il faut vraiment y prêter beaucoup d'attention pour le goûter; donc la prochaine fois que nous nous servirons de cette recette, nous diminuerons la dose ou nous essayerons de remplacer la levure </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Source : </i><a href="http://www.dietetique-et-sport.com/GLUTEN-A-bannir_a83.html" target="_blank">Diététique et sport </a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aKXu1Sh_e4k/ViwEvGoCObI/AAAAAAAAAGY/VWuSAP606G0/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-aKXu1Sh_e4k/ViwEvGoCObI/AAAAAAAAAGY/VWuSAP606G0/s400/DSC_0450.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">----</span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">I am starting to get a few readers, it's awesome and really makes me want to keep posting !</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">So, about the recipe : the bread you will get is light, the complete opposite of dense just like gluten-free breads usually are, good or even delicious. I actually ate 3 slices this morning !</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">My mum and I were supposed to make it together, so we started by mixing the flours and then the other ingredients and after, it was so simple to make that my participation in this creation had became completely useless ! Then what ? Well I am still posting this recipe so then you can have it and test it but I have to admit that I did 10% (and that is being generous) of the work...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
Time for the recipe :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>For : </i>one aery gluten-free bread</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>15 minutes + 30 minutes then 50 minutes to rise</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time : </i>50 minutes </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty : </i>have you read my little introduction ? ;)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kYbXS66ujws/ViwFI58qf9I/AAAAAAAAAG4/nPct8y8taJ0/s1600/DSC_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kYbXS66ujws/ViwFI58qf9I/AAAAAAAAAG4/nPct8y8taJ0/s400/DSC_0470.JPG" width="266" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
<i>Ingredients :</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500g gluten-free flour, the best being :</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 50g tapioca flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 70g potato starch</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 30g sticky rice flour (see notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 300g white or brown rice flour (see notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">- 50g tasteful flour such as corn (our choice), buckwheat, quinoa, chestnut...</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp guar gum or xanthan gum</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp lemon juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10g dry yeast (see notes)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500ml filtered water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Dilute the dry yeast in 50ml warm water.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">In a mixing bowl, mix the gluten-free flour (the (500g altogether), the guar gum and the salt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Add the lemon juice as well as the olive oil and mix. Pour the yeast paste and stir once again.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Little by little, add the remaining 450ml water in several steps. The dough should have the consistency of a smooth cake dough.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Set aside for half an hour, covered by a clean towel/cloth.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Stir the dough so then it loses some volume and pour into a greased tin.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Let it rise once more, covered, this time for 50 minutes. The dough should double. Preheat the oven at 210°C and put a bowl of water inside.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br />7. Put the bread in the oven and take it out after 50 minutes or once it has a nice golden colour. Check the bread by poking a knife inside : if the blade comes out clean, it is ready; if not, let it cook longer.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I noticed that gluten-free bread were less golden than ones containing gluten, they remain slightly beige-white. So be careful to not cook your bread too long, but be also careful to not take it out when it's raw !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />8. Once cooled, remove from the tin and taste and enjoy !</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><u>Notes :</u></i></b></span><br />
<span style="font-family: "georgia", "times new roman", serif;">- we couldn't find any sticky rice flour so we replaced it with an equal amount of ground flaxseed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />- not knowing whether it was better to take white rice or brown rice flour, we put 200g brown rice flour and 100G white rice flour </span><br />
<br /></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com1tag:blogger.com,1999:blog-111411030801802111.post-12510501746922925022015-10-25T01:48:00.000-07:002015-11-02T13:39:15.562-08:00Hallots<b><span style="font-family: Georgia, Times New Roman, serif;">Scroll down for English version.</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SXV3oJhGgsU/ViwFcp8v40I/AAAAAAAAAHc/kjb4KskgZPg/s1600/DSC_9964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-SXV3oJhGgsU/ViwFcp8v40I/AAAAAAAAAHc/kjb4KskgZPg/s400/DSC_9964.jpg" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
J'adore le pain et j'adore faire le pain... donc voici ma première recette de pâte levée : des hallots (pain juif de Shabbat), dont le singulier est halla ou challah.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
J'ai choisi cette recette, même si je préfère les recettes traditionnelles, car le pain obtenu est beaucoup plus léger et se conserve plus longtemps. J'ai fait les miennes à la main (de A à Z) et elles étaient quand même assez réussies !</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Voici le lien pour la recette : <a href="http://naomiecook.com/2013/03/01/pain-maison-hallot/">http://naomiecook.com/2013/03/01/pain-maison-hallot/</a> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><u>Note :</u></i></b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b><i><u><br /></u></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">- si vous ne finissez pas le pain avant qu'il ne devienne rassis, vous pouvez en faire du pain perdu au lieu de le jeter !</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lrhTS3LjszM/ViwFqLWIyxI/AAAAAAAAAH4/KC4k3T2O8vI/s1600/DSC_9972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-lrhTS3LjszM/ViwFqLWIyxI/AAAAAAAAAH4/KC4k3T2O8vI/s400/DSC_9972.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Sp2QL84_ynI/ViwFozP4eeI/AAAAAAAAAHw/MYGWfipgx-E/s1600/DSC_9978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-Sp2QL84_ynI/ViwFozP4eeI/AAAAAAAAAHw/MYGWfipgx-E/s400/DSC_9978.jpg" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">-----</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I love bread and I love making bread... so here is my first baking recipe : hallots (Jewish bread for Shabbat), the singular is halla or challah.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I chose this recipe, although I prefer traditional recipes, because it makes a lighter bread that you can keep longer. I made mine by hand (entirely) and they still turned out pretty nice ! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
The recipe is from <a href="http://naomiecook.com/2013/03/01/pain-maison-hallot/" target="_blank">Naomi Cook</a>, and as it is in French, I will translate it here for you !</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<i>For : </i>2 medium hallots</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>20 minutes + 2-2h30 raising time</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cook time : </i>25 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulty : </i>easy to medium if you are kneading by hand</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aJAwxmyl7AI/ViwFNdsPTXI/AAAAAAAAAHE/GtrOcIhFqVI/s1600/DSC_9932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="http://1.bp.blogspot.com/-aJAwxmyl7AI/ViwFNdsPTXI/AAAAAAAAAHE/GtrOcIhFqVI/s400/DSC_9932.jpg" width="266" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br />
<i>Ingredients :</i></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1kg flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">42g fresh yeast</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8g baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs, optional, for a richer version</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg yolk, for the egg wash</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">65ml sugar or honey</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">65ml oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 20px;">1 tbsp salt</span></span><br />
<div style="border: 0px; line-height: 20px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>warm </b>water</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 20px;">1. Put all the ingredients except the salt in a mixing bowl, if making the h</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 20px;">allot by hand, or in the mixing bowl of your Kenwood or your other appliance. Mix. </span></span></span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;">2. While it is or you are mixing the ingredients, add the warm water little by little and increase the speed of your mixer or, if doing this by hand, keep mixing.</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;">3. Once a dough forms, add the salt and add a little bit more water, while still mixing. The texture of the dough should be sticky, almost dripping.</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;">4. Sprinkle some (a lot more than a pinch, be generous !) flour over the ball of dough and cover with plastic film or a clean fabric.</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;">5. Let it rise for 1h to 1h30.</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;">6. Shape your hallot (see notes) and place them on a lined baking tray. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HfSoDb2I9WM/VirmvDrumGI/AAAAAAAAAE0/gFpwRpjs7hU/s1600/DSC_9894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-HfSoDb2I9WM/VirmvDrumGI/AAAAAAAAAE0/gFpwRpjs7hU/s400/DSC_9894.jpg" width="400" /></span></a></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Let them rise once more, this time for 30 minutes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tYTJ5X5f4V4/Virmv3pUIKI/AAAAAAAAAFI/eOiiiU8iFDc/s1600/DSC_9896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-tYTJ5X5f4V4/Virmv3pUIKI/AAAAAAAAAFI/eOiiiU8iFDc/s400/DSC_9896.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: "georgia" , "times new roman" , serif;">7. Brush the hallot with a mix of egg yolk and a little bit of water. This step is optional but it really gives you the authentic look !</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "georgia" , "times new roman" , serif;">8. Place in the preheated oven at 180° and cook for approximately 25 minutes. The hallot are ready when they have a nice golden brown colour and, when you knock on the bottom of the bread, it makes a hollow sound.</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "georgia" , "times new roman" , serif;">9. Cover with a cloth or towel to keep the hallot soft and enjoy !</span></div>
<div style="border: 0px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><u>Notes :</u></i></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><u><br /></u></i></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;">- for the shaping, you can do it however you wish. The traditional way is braiding with 6 strands, here is a video showing the method : <a href="http://naomiecook.com/2013/03/14/tresse-6-brins/" target="_blank">http://naomiecook.com/2013/03/14/tresse-6-brins/</a></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The video is in French but the movements are extremely clear !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">- if you do not finish the bread before it becomes stale, you could turn it into some delicious French toast </span></div>
<div style="border: 0px; color: #375362; line-height: 20px; margin-bottom: 1.667em; outline: 0px; padding: 0px; vertical-align: baseline;">
</div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-90949020100002557592015-10-23T17:25:00.000-07:002015-11-02T13:39:32.468-08:00Céréales croquantes maison à la cannelle // Crunchy cinnamon toast cereal<b><span style="font-family: Georgia, Times New Roman, serif;">The English version is just below.</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b>
Voici une recette originale : des céréales maison ! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Pour : </i>2 à 4 bols</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Préparation : </i>10 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cuisson : </i>environ 45 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulté : </i>assez facile</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ila6HcXi6X0/ViRl57rDnQI/AAAAAAAAABY/gGQqR61VGfE/s1600/DSC_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Ila6HcXi6X0/ViRl57rDnQI/AAAAAAAAABY/gGQqR61VGfE/s400/DSC_0323.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingrédients :</span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tasse beurre de graines de tournesol, amande, noisette...</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">5 cas sucre de coco</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cas huile de coco</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cas farine de coco</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cas farine de tapioca ou arrow-root</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 oeuf </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">4 cac de cannelle en poudre</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cac d'extrait de vanille </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">mélange à saupoudrer :</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cas de sucre de coco</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cac de cannelle en poudre </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1. Dans un saladier, mélanger le beurre de graines ou de noix, le sucre de coco, les farines, l'huile de coco, les oeufs, la cannelle et la vanille. Remuer jusqu'à l'obtention d'un mélange lisse.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2. Sur une feuille de papier sulfurisé, étaler à l'aide d'une spatule la pâte. Il faut que la couche formée soit fine, en gros 3mm, mais pas trop sinon vous aurez du mal à couper les céréales et elles doreront rapidement (ce qui m'est arrivé... oups).</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">3. Mélanger les ingrédients à saupoudrer et saupoudrer sur la pâte étalée.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jI84kobxb1U/ViRqU8FSM-I/AAAAAAAAABk/BeOKXbnlvGE/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-jI84kobxb1U/ViRqU8FSM-I/AAAAAAAAABk/BeOKXbnlvGE/s400/DSC_0222.JPG" width="400" /></span></a></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">4. Cuire jusqu'à ce que les céréales soient dorées dans un four préchauffé à 180° (environ 35 minutes). Faites attention parce qu'elles dorent très très vite !! </span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">5. Couper en petits carrés d'environ 2 cm et remettre au four pendant quelques petites minutes afin que les céréales deviennent craquantes.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">6. Conserver dans une boîte hermétique et servir avec le lait de votre choix.</span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Source : </i><a href="http://www.jaysbakingmecrazy.com/2015/10/11/crunchy-cinnamon-toast-squares-paleo/" target="_blank">Jay's Baking me Crazy</a></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">-----</span></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Here is an original recipe : homemade cereals !</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>For : </i>2 to 4 bowls</span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>10 minutes</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Cooking time : </i>about 45 minutes</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Difficulty : </i>rather easy </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A_SX823Quoc/ViRl5Nvk0HI/AAAAAAAAABc/wYttgIPXywM/s1600/CSC_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-A_SX823Quoc/ViRl5Nvk0HI/AAAAAAAAABc/wYttgIPXywM/s400/CSC_0325.JPG" width="400" /></span></a></div>
<div class="" style="clear: both; text-align: left;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both; text-align: left;">
<i><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients :</span></i></div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">1/2 cup sunflower butter (or almond, hazelnut...)</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">5 tablespoons coconut sugar</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 tablespoons coconut oil</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 tablespoons coconut flour</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 tablespoons arrowroot flour</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 eggs</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 teaspoons cinnamon</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">2 teaspoons vanilla</span><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;"> extract</span></span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="letter-spacing: 0.10000000149011612px;">for the sprinkle :</span></span><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">1 1/2 tablespoon coconut sugar</span><br /><span style="font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">1 teaspoon cinnamon</span></span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;"><br /></span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;">1. In a bowl, mix the nut/seed butter, the coconut sugar, the flours, the coconut oil, the eggs, the cinnamon and the vanilla extract. Stir until you obtain a smooth mixture.</span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; font-variant: inherit; letter-spacing: 0.10000000149011612px; line-height: inherit;"><br /></span></span></div>
<div>
<div class="separator" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">2. On a sheet of baking paper, spread with a spatula. It should quite thin, more or less 3mm, but not too much otherwise you will have trouble cutting the cereal and it will brown quickly (which happened to me... oops).</span></div>
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">3. Mix the ingredients to sprinkle and sprinkle over the spread raw cereal dough.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">4. Cook in an oven preheated at 180° until the cereal is golden brown (about 35 minutes). Be careful because it browns very very fast !!</span></span></div>
<div class="" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">5. Cut in small squares of about 2 cm and put back in the oven for a few minutes in order to make the cereal crunchy.</span></span></div>
<div class="" style="clear: both;">
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">6. Store in an airtight container and serve with milk of your choice.</span></div>
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Source : </i><a href="http://www.jaysbakingmecrazy.com/2015/10/11/crunchy-cinnamon-toast-squares-paleo/" target="_blank">Jay's Baking me Crazy</a></span></div>
</div>
</div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com4tag:blogger.com,1999:blog-111411030801802111.post-80530096423249630722015-10-21T18:44:00.000-07:002015-11-02T13:39:40.581-08:00"Yaourt" aux fruits rouges // Berry "yogurt"<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">English version is below.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">J'ai vu cette recette sur un blog et j'ai trouvé cela génial ! Surtout que je n'aime pas tellement le yaourt ou le lait... En plus, le résultat est parfait : onctueux et pas trop riche.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Pour : </i>4 personnes</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Préparation : </i>5 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cuisson : </i>0 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulté : </i>très simple</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;"><br /></span></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
<a href="http://4.bp.blogspot.com/-ss2OxXK6lkg/ViaLkGqF6yI/AAAAAAAAAEI/ObEAobFB8zQ/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ss2OxXK6lkg/ViaLkGqF6yI/AAAAAAAAAEI/ObEAobFB8zQ/s640/DSC_0292.JPG" width="425" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingrédients :</span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 boîte de lait de coco (qui n'est pas allégé)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cas de jus de citron</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2 cac de graines de chia</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">3 cas de miel</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cac d'extrait de vanille</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 avocat</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tasse de fruits rouges ou 6 à 8 grosses fraises fraîches</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">1. Mettre tout les ingrédients dans un mixeur. Mouliner afin d'obtenir un mélange lisse.</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A7cNvqpZlOs/ViaLgA_slEI/AAAAAAAAAEA/SmyyxcbtDpY/s1600/DSC_0274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="http://4.bp.blogspot.com/-A7cNvqpZlOs/ViaLgA_slEI/AAAAAAAAAEA/SmyyxcbtDpY/s400/DSC_0274.JPG" width="265" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">2. Verser dans des pots et manger immédiatement ou conserver au frais pendant un maximum de 5 jours.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Source : </i><a href="http://www.ourpaleolife.com/recipe/instant-strawberry-yogurt/" target="_blank">Our Paleo Life</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">-----</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I saw this recipe on a blog and thought it was amazing ! Especially because I am not a big fan of yogurt or milk... This "yogurt" is perfect : smooth and not too rich.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>For : </i>4 servings</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>5 minutes</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cook time : </i>0 minutes</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulty : </i>very simple</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9AcoO2GI-bg/ViaLeDUGLXI/AAAAAAAAADw/JhyqsnZRObk/s1600/DSC_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-9AcoO2GI-bg/ViaLeDUGLXI/AAAAAAAAADw/JhyqsnZRObk/s400/DSC_0285.JPG" width="400" /></span></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingredients :</span></i></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1 can full-fat coconut milk</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tbsp lemon juice</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp chia seeds</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">3 tbsp honey</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 avocado</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup berries ou 6 to 8 big fresh strawberries</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">1. Put all the ingredients in a blender. Mix until a smooth consistency is reached.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UJc407dDNkc/ViaLe21QDdI/AAAAAAAAAD4/88GdsmWVmMU/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-UJc407dDNkc/ViaLe21QDdI/AAAAAAAAAD4/88GdsmWVmMU/s400/DSC_0281.JPG" width="400" /></span></a></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;">2. Pour into small jars and eat immediately or keep in the fridge for up to 5 days.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Source : </i><a href="http://www.ourpaleolife.com/recipe/instant-strawberry-yogurt/" target="_blank">Our Paleo Life</a></span></div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com2tag:blogger.com,1999:blog-111411030801802111.post-16574966357208052782015-10-20T11:08:00.001-07:002015-11-02T13:39:54.576-08:00Smoothie vert // Green smoothie<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-family: "georgia" , "times new roman" , serif;">Scroll down for the English version.</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">L'invention de ce smoothie est un pur hasard. Un jour ma mère m'avait laissée seule et voilà ce que j'ai fait pour combler ma faim !! Au passage, j'ai découvert des mélanges de goût que je n'aurais jamais pensé à faire.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Recette maison !</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Pour : </i>1 verre moyen</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Préparation : </i>2 minutes maximum</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Cuisson : </i>aucune</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>Difficulté : </i>il faut juste mettre des morceaux de fruits et légumes dans un mixeur ! </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Pw0veSQ8FaU/ViX_fZSs2bI/AAAAAAAAADc/A9j-sDLqMng/s1600/DSC_4961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Pw0veSQ8FaU/ViX_fZSs2bI/AAAAAAAAADc/A9j-sDLqMng/s400/DSC_4961.JPG" width="266" /></span></a></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<i><span style="font-family: Georgia, Times New Roman, serif;">Ingrédients :</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 avocat </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 à 5 fleurettes de brocoli </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tasse d'eau de coco </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 kiwi vert </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 pomme verte </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cas de jus de citron </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cac de miel, facultatif</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 petite banane congelée, si vous voulez un smoothie plus épais</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
1. Mettre tous les ingrédients dans un mixeur et mouliner jusqu'à la disparition totale de morceaux.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
2. Apprécier et boire frais !</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">----</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">The invention of this smoothie was a total coincidence. One day, my mum had left me home alone and this is what I made to put an end to my hunger !! At the same time, I discovered the delicious taste of things I would have never thought to combine.</span></div>
<div class="separator" style="clear: both;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>For : </i>1 medium glass</span></div>
<div class="separator" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Preparation : </i>2 minutes maximum</span></div>
<div class="separator" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Cook time : </i>none</span></div>
<div class="separator" style="clear: both;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>Difficulty : </i>all you need to do is put cut fruit and vegetables in a blender !</span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<i><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Ingredients :</span></i><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1/2 avocado</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">3 to 5 broccoli florets</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1 cup coconut water </span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1 green kiwi </span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1/2 green apple</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1 tbsp lemon juice</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1 tsp honey, optional</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">1 small frozen banana, if you want a thicker smoothie</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">1. Put all the ingredients in a blender and mix until completely smooth.</span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">2. Enjoy and drink fresh !</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-16724489466795864122015-10-19T10:51:00.000-07:002015-11-02T13:41:48.758-08:00L'emblématique galette au sarrasin // The iconic crêpe<b><span style="font-family: "georgia" , "times new roman" , serif;">The English version is just below.</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
En tant que française, les crêpes ont toujours fait partie de ma vie. Aux champignons, à l'oeuf, au fromage, au jambon, au miel, au sucre... tout est bon (ou presque) dans une crêpe !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Pour : </i>une dizaine de crêpes de taille moyenne</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Préparation : </i>5 minutes + 1 heure de repos</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cuisson :</i> 25 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulté :</i> si vous êtes français(e), pas d'excuses !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9SNKvaSVLnA/ViSywa-3XyI/AAAAAAAAAB4/7UtQ3-Pg5GE/s1600/DSC_0263.JPG" imageanchor="1"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="265" src="http://2.bp.blogspot.com/-9SNKvaSVLnA/ViSywa-3XyI/AAAAAAAAAB4/7UtQ3-Pg5GE/s400/DSC_0263.JPG" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i>
<i>Ingrédients :</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tasses de farine de sarrasin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tasses d'eau</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cac de sel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">un peu de matière grasse</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Placer tous les ingrédients secs dans un saladier et mélanger avec une cuillère en bois en ajoutant l'eau petit à petit, jusqu'à obtenir une pâte coulante et sans grumeaux.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Laisser reposer au frais pendant 1 heure.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. Dans une poêle chaude dans laquelle il y a une petite quantité de matière grasse, verser une louche de pâte. Faire en sorte que la pâte recouvre la surface de la poêle et attendre que la galette soit colorée pour la retourner.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">C'est le moment idéal pour faire sauter les crêpes comme un chef !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Laisser cuire encore une minute de l'autre côté et mettre dans une assiette.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Faire de même jusqu'à l'écoulement complet de la pâte.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Pour servir, les possibilités sont infinies !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">----</span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b>
Being French, crêpes have always been a part of my life (food wise). With cheese, mushrooms, egg, ham, honey, sugar... everything (or almost) is good inside a crêpe !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>For : </i>10 medium-sized crêpes</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Preparation : </i>5 minutes + 1 hour rest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Cook time :</i> 25 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Difficulty :</i> if you're French, no excuses !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-g6vgrSkgQoo/ViUq8rlbpaI/AAAAAAAAACU/fGDNOVTpdNg/s1600/DSC_0270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="266" src="http://2.bp.blogspot.com/-g6vgrSkgQoo/ViUq8rlbpaI/AAAAAAAAACU/fGDNOVTpdNg/s400/DSC_0270.jpg" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients :</span></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cups buckwheat flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">a bit of oil, butter</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">1. Put all the dry ingredients in a bowl and mix with a wooden spoon adding water little by little, until a thin and lump-free consistency is reached.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2. Let it rest in a cool place for 1h.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">3. In a hot pan which has a bit of oil, pour a ladle of crêpe batter. Make sure it covers the entire surface of the pan and wait until the crêpe is coloured to flip it.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">This is the perfect moment to practice flipping crêpes like a chef !</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">4. Let it cook one more minutes on the over side and put in a plate.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">5. Do so until you are completely out of batter.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6. Possibilities are infinite for serving !</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0tag:blogger.com,1999:blog-111411030801802111.post-54650837367248590932015-10-18T20:08:00.000-07:002015-11-02T13:40:12.565-08:00Petits chocolats crus // Homemade raw chocolate <b><span style="font-family: Georgia, Times New Roman, serif;">For each post, the English version will be just below.</span></b><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Qui n'aime pas le chocolat ?? Bon, cela existe quand même mais en général il fait l'unanimité!<br />Cette recette est extrêmement simple, rapide et a peu d'ingrédients.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Pour :</i> une dizaine de petits chocolats </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.48px;"><i>Préparation :</i></span><span style="background-color: white; line-height: 18.48px;"> </span><span style="background-color: white; line-height: 18.48px;">même pas 2 minutes ! </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.48px;"><i>Cuisson :</i> 5 minutes + 1 heure au frais</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; line-height: 18.48px;"><i>Difficulté :</i> Facile !</span></span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3gES25xboEc/ViRcTZ-4vpI/AAAAAAAAAAo/eY7Oha-zae0/s1600/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://3.bp.blogspot.com/-3gES25xboEc/ViRcTZ-4vpI/AAAAAAAAAAo/eY7Oha-zae0/s400/DSC_0215.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.48px;"><i><br /></i></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.48px;"><i>Ingr</i></span><i>édients :</i></span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/3 tasse d'huile de coco liquide</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tasse de cacao en poudre (il existe un type chauffé et un autre qui est cru, il faut le 2e)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cas de miel</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">une pincée de sel </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">ce qu'on peut rajouter dedans :</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tasse de noix de coco râpée </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">OU</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cac de piment rouge</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">OU</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">ce que vous imaginez</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">1. Mettre l'huile de coco, le cacao, le miel et le sel dans une poêle sur feu doux à </span><span style="font-family: Georgia, 'Times New Roman', serif;">moyen. Si le feu est trop fort, le chocolat ne sera plus cru !</span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2. Remuer, enlever du feu, ajouter la noix de coco, le piment, ou ce que vous avez choisi (nature c'est très bon aussi).</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">3. Verser la préparation dans des moules en silicone et laisser dans le congélateur pendant 1 heure ou jusqu'à ce que les chocolats soient durs.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">4. Conserver au frais s'il fait chaud car l'huile de coco fondera. </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mlSKExuELqo/ViRcAAaPdoI/AAAAAAAAAAM/Bnr6Z9ygkYM/s1600/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://1.bp.blogspot.com/-mlSKExuELqo/ViRcAAaPdoI/AAAAAAAAAAM/Bnr6Z9ygkYM/s400/DSC_0207.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
</span><br />
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Pour mes chocolats, j'avais fait deux rangées natures, une au piment et une à la noix de coco.</span></div>
</div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;">----</span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">Who doesn't like chocolate ?? Okay, some people don't but in general chocolate is a winner !</span></div>
<div style="text-align: left;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">This recipe is extremely simple, quick and needs few ingredients.</span></div>
<div style="text-align: left;">
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i>For :</i> about 10 small chocolate</span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.48px;"><i>Preparation :</i></span><span style="background-color: white; line-height: 18.48px;"> </span><span style="background-color: white; line-height: 18.48px;">not even 2 minutes ! </span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 18.48px;"><i>Cook time :</i> 5 minutes + 1 hour in the freezer</span></span><br />
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 18.48px;"><i>Difficulty :</i> Easy !</span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 18.48px;"><br /></span></span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6EagpTAir60/ViRcAtlEsrI/AAAAAAAAAAQ/RW310E2yD_4/s1600/DSC_0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="266" src="http://4.bp.blogspot.com/-6EagpTAir60/ViRcAtlEsrI/AAAAAAAAAAQ/RW310E2yD_4/s400/DSC_0211.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.48px;"><br /></span></span>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.48px;">For my chocolates, I made two plain rows, one row with chili powder and one with shredded coconut.</span></span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;"><br /></span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;"><i>Ingredients :</i></span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;">1/3 cup coconut oil, liquid</span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;">1/2 cup cacao powder (it is raw cocoa powder, you'll need cacao to make <i>raw</i> chocolate)</span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;">1 1/2 tbsp honey</span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 18.48px;">pinch of salt</span></span></div>
<div>
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;">for different flavours : </span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1/2 cup shredded coconut (unsweetened)</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">OR</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1/2 tsp red chili powder</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">OR</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">whatever you can imagine</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">1. In a pan, heat over low to medium heat the coconut oil, the honey, the cacao powder and the salt. If the heat is too high, the chocolate won't be raw anymore !</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">2. Stir, remove from the heat and add the shredded coconut or the chili powder or the flavour of your choice (plain is very good as well).</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">3. Pour the preparation into silicone moulds and leave in the freezer for 1 hour or until the chocolates are hard.</span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">4. Keep in the fridge if the weather is quite warm otherwise the coconut oil will melt.</span></div>
</div>
Mariane cuisinehttp://www.blogger.com/profile/13101256201179487264noreply@blogger.com0