tag:blogger.com,1999:blog-47874213729127911572024-03-20T00:42:05.076-07:00Saveurs et TexturesAnnie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4787421372912791157.post-9182636322512067352016-02-13T12:45:00.003-08:002016-02-13T12:45:31.273-08:00Côtelettes de porc sauce B.B.Q.<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i style="text-align: justify;"><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Côtelettes
de porc sauce B.B.Q.</span></i></div>
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<span style="color: #c00000; font-family: 'Segoe UI', sans-serif; font-size: 16pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UTpSpcmKlkg6B9LEV6aniOB9s9pSAdszJbWTrLunLiBvqobYyz3f_omz3DMKi4FvuN4HjHumH9yvVY-NaD-OSyN8LCZM8kLPa8o5FZjaKR-gy0dQkhoCIYzvLQCQBUL7gJNqwkT3D5Kc/s1600/996631_354822384653680_767974936_n.jpg" imageanchor="1"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UTpSpcmKlkg6B9LEV6aniOB9s9pSAdszJbWTrLunLiBvqobYyz3f_omz3DMKi4FvuN4HjHumH9yvVY-NaD-OSyN8LCZM8kLPa8o5FZjaKR-gy0dQkhoCIYzvLQCQBUL7gJNqwkT3D5Kc/s640/996631_354822384653680_767974936_n.jpg" width="640" /></a></span></div>
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<span style="font-family: Segoe UI, sans-serif; font-size: x-small;">Photo : Annie Métivier </span></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-indent: -24px;">Cette recette est un classique à la maison... </span></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-indent: -24px;">La sauce est tellement bonne avec des pommes de terre pilées que je double la recette... sinon les enfants me disent qu'il manque de sauce... </span></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-indent: -24px;">Faites provision de Ketchup lorsqu'il sera en spécial la prochaine fois, car votre famille en redemandera ;)</span></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-indent: -24px;">N'oubliez surtout pas la baguette de pain...</span></div>
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<span style="color: #c00000; font-family: 'Segoe UI', sans-serif; font-size: 16pt;">Ingrédients</span></div>
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<span style="font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: 'Segoe UI', sans-serif;">1 filet de porc coupé en rondelles ou côtelettes de porc</span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: 'Segoe UI', sans-serif;">1 oignon tranché</span></div>
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<span style="font-family: Wingdings; text-indent: -0.25in;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: 'Segoe UI', sans-serif; text-indent: -0.25in;">1cuil.
à thé de sauce worcesteshire</span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
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cuil. à thé de vinaigre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
tasse de Ketchup<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
tasse d’eau<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
tasse de sauce chili<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à soupe de sucre brun<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Rôtir
les côtelettes et mettre dans un plat. Mélanger tous les ingrédients ensembles.</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Verser la sauce B.B.Q. sur les côtelettes et cuire pendant 1h30 à 300<sup>o.</sup><o:p></o:p></span></div>
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Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-67121909397677490182016-02-13T12:07:00.003-08:002016-02-13T12:07:43.625-08:00Cornet à la guimauve<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Cornet
à la guimauve</span></i><i><span style="font-family: "Georgia","serif"; font-size: 36.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></div>
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<span style="font-family: "Segoe UI","sans-serif";"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOSRAuGfkzu_3Nd2eEVSAq3gdwoZgoy9_KUEhz-PKuQNYjGFlophWgIRIfdnAUj-qdx06hHhDLPusygZl7W3UnqvFrbHpU5T47kVQvnj-zzjsKSdBF6L6VCOdgpLoLybCxnhg6GSuntBg/s1600/2014-12-07+16.20.15.jpg" imageanchor="1" style="font-family: 'Segoe UI', sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOSRAuGfkzu_3Nd2eEVSAq3gdwoZgoy9_KUEhz-PKuQNYjGFlophWgIRIfdnAUj-qdx06hHhDLPusygZl7W3UnqvFrbHpU5T47kVQvnj-zzjsKSdBF6L6VCOdgpLoLybCxnhg6GSuntBg/s640/2014-12-07+16.20.15.jpg" width="640" /></a></div>
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<span style="font-family: "Segoe UI","sans-serif";"><span style="font-size: x-small;">Photo : Annie Métivier</span> </span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Ma mère les fait toujours à Noël, je les fait dans les fêtes d'enfants, ma tante les fait à l'Halloween, ma cousine les fait à Pâques... dans le fond tous les moments sont idéals pour les faire.... ils se mangent trop rapidement.... et surtout très facile à faire...</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
tasses de cassonade<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">½
tasse de beurre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
boîte de lait eagle brand<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1/3
tasse de sirop de maïs<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Faire cuire 10 minutes au four
micro-onde. Brasser à toutes les deux
minutes. Ajouter 1 tasse de guimauve
miniature. Faire cuire 1 minute, brasser
et cuire encore 1 minute. Mettre dans
les cornets.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Tu peux mettre dans le fond de tes
cornets 2 petites guimauves miniatures de couleurs.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Attention : tout dépendamment de la puissance de votre micro-ondes il se peut qu'ils prennent un peu moins de temps... </span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-61334800907834085372016-02-13T11:19:00.005-08:002016-02-13T11:19:56.761-08:00Spaghettini aux champignons<br />
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-ansi-language: FR-CA; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Spaghettini aux champignons </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_qjSJdZodADrGloeJWPNseBdkragWqHUXgwo31QLwTKBI1M44INGIBKecgj9XsJF6MFr6NoAVZqyXanA3f8CkSrESG86870O264AHB-xBtKtgeZTBmECD2GsABk56jPXYNZhFzspzWVU/s1600/2015-01-04+15.49.45.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EqJEorp9Duuw22yM3Ep_Gh_B-OmcDWe5TpQc-VAMjEVNS-GjMtjR5z75kQfkLRiSfsFkHaGkIXvEoaNjikKlAnUT-A_NDcI7JL42RWQwr4Mw2XMPtb2Ea8ns_59Jkit9bNlemZhGcJI5/s1600/2015-01-04+17.47.35.jpg" imageanchor="1"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EqJEorp9Duuw22yM3Ep_Gh_B-OmcDWe5TpQc-VAMjEVNS-GjMtjR5z75kQfkLRiSfsFkHaGkIXvEoaNjikKlAnUT-A_NDcI7JL42RWQwr4Mw2XMPtb2Ea8ns_59Jkit9bNlemZhGcJI5/s640/2015-01-04+17.47.35.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Photo : Annie Métivier </span> </div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 16px; text-indent: -24px;">Cette recette vient d'une des tantes à mes enfants. À prime abord je n'aime pas du tout les champignons, mais cette recette je l'adore. C'est également un repas qui fait fureur à la maison.... je me cache toujours un morceau pour le lendemain, sinon... je trouve le plat vide...</span><br />
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 16px; text-align: justify;">Vous pouvez aussi faire la préparation d'avance et la faire gratiner le lendemain.</span><span style="font-family: 'Segoe UI', sans-serif; font-size: 16px; text-align: justify;"> </span><span style="font-family: 'Segoe UI', sans-serif; font-size: 16px; text-align: justify;">C’est une recette que je fais beaucoup à l'œil, alors j'ai essayé de vous donner la recette le plus précisément possible. </span><br />
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1
petit poivron jaune (coupé en lanières)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1
petit poivron vert (coupé en lanières)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1petite
carotte râpée ou en julienne<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1
oignon tranché<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">3
petites cannes de crème de champignons campbell<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1 petite boîte de spaghettini catelli (500g)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1 cuil. à soupe d'huile<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">1
petit paquet de veau haché<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Un
peu de thym<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Un
peu de basilic<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Un
peu d’herbes provençales<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Poivre
<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Sel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; font-size: 12pt;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Fromage
cheddar ou mozzarella râpé<br />
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<!--[endif]--><o:p></o:p></span></div>
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<span style="color: #c00000; font-family: 'Segoe UI', sans-serif; font-size: 16pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;">Faire
chauffer l'huile d'olive y ajouter le veau, les oignons, piments, carottes
râpées et les épices. Faire cuire
jusqu'à ce que la viande soit cuite. Ensuite
ajouter la crème de champignons bien brasser.
Réserver au chaud.<br />
<br />
Faire cuire à part le spaghettini al dente. Lorsque les pâtes sont cuites bien mélanger
avec le premier mélange dans un grand chaudron. Ensuite mettre dans un plat rectangulaire
allant au four (assez grand) y mettre du fromage râpée sur le dessus, le placer
au four à 350<sup>o</sup> jusqu’à ce que le fromage soit bien fondu. Dégustez.<o:p></o:p></span></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;"><br />
Accompagner le tout d'une bonne baguette de pain.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1kmoZFbC7megxqShacuq9WP31CbNZjDUzeu4-ls6TR3lrbCGvj1PKG-NxevjtVfNMXbmtZpbja7E0FP2Cu0PAUNiutWkChXZPUeqYVAOm9MeGcSde8mhMaN5B6848d6repgJntoMo0Vk/s1600/2015-01-04+15.49.45.jpg" imageanchor="1" style="font-family: 'Segoe UI', sans-serif; font-size: 12pt;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1kmoZFbC7megxqShacuq9WP31CbNZjDUzeu4-ls6TR3lrbCGvj1PKG-NxevjtVfNMXbmtZpbja7E0FP2Cu0PAUNiutWkChXZPUeqYVAOm9MeGcSde8mhMaN5B6848d6repgJntoMo0Vk/s320/2015-01-04+15.49.45.jpg" width="320" /></a></div>
<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-56667945582162876282015-03-18T14:04:00.001-07:002015-03-18T14:08:34.979-07:00Galette au gruau<div align="center" class="MsoBodyText" style="tab-stops: 35.4pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Galette
au gruau<o:p></o:p></span></i></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivss0Zq_WaEjaX_LoO4nzMXwH7qZhDdAqriC1uwebwXH-ESBbZo4GGNqG2FebYaTMrjLTQs546PhHbW04VHz2xTONSOt2r5XYCdXAX4sEdSi4fRnv-Mc0Ze-IkBN66YiiB5rb6a7p1cuJK/s1600/2015-03-18+14.28.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivss0Zq_WaEjaX_LoO4nzMXwH7qZhDdAqriC1uwebwXH-ESBbZo4GGNqG2FebYaTMrjLTQs546PhHbW04VHz2xTONSOt2r5XYCdXAX4sEdSi4fRnv-Mc0Ze-IkBN66YiiB5rb6a7p1cuJK/s1600/2015-03-18+14.28.07.jpg" height="362" width="640" /></a></div>
<div style="text-align: right;">
<span style="font-size: x-small;">Crédit Photo : Annie Métivier </span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Voilà une excellente recette de galette au gruau.... moelleuse à souhait... vous ne serez pas capable d'y résister.... </span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Je n'ai pas ajouter de pépites de chocolat, ni de noix, ni de raisins... je les voulais tout simplement nature.</span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Vous pouvez si vous le voulez y ajouter des canneberges séchées ou tout autre ingrédients qui vous tombent sous la main.... les flocons d'avoines se marient à merveille à tout plein d'autres ingrédients :) </span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients <o:p></o:p></span></div>
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<br /></div>
<div class="MsoBodyText" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">1 tasse
de beurre mou<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">½ tasse
de cassonade<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">½ tasse
de sucre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">2 oeufs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">2 tasses
de farine<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">2 tasses
de gruau<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">1 ¼ de
pépites de chocolat<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">½ tasse
de lait<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">1 cuil. à
thé poudre à pâte<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">½ cuil. à
thé de soda<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">½ cuil. à
thé de cannelle<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Au goût noix ou raisins secs ou les
2<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation</span><b><span style="color: #c00000; font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;"> <o:p></o:p></span></b></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Dans un bol, mélanger le beurre
fondu, le sucre et les œufs.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Dans un bol un autre bol, mélanger
la farine, la poudre à pâte, le soda à pâte et la cannelle.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Ajouter la moitié du mélange de
farine et le lait. Bien mélanger.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Mettre le reste du mélange de
farine. Ajouter le gruau, les capuchons de chocolat, les raisins secs et les
noix.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Cuire 10-12 minutes dans un four
préchauffé à 350 °F (180 °C)<o:p></o:p></span></div>
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Source : <a href="http://wikibouffe.iga.net/recettes/repertoire/galette-au-gruau">Galette au gruau (IGA)</a><br />
<br />
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com1tag:blogger.com,1999:blog-4787421372912791157.post-41869089598237653272015-01-07T15:02:00.002-08:002018-05-27T10:27:25.747-07:00Suprême de poulet à l’érable<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Suprême
de poulet à l’érable<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4wJ2V55o6vvEo1teImdFlTYCWEiU35w9pET8xKfa_cyusUCohiM0G2tAm81srABdrctbQonLvWgmyHeQur8s46G2eglG2Qw6zqUBWP1BFKP6wwuXjjQn5BzpUCQncs-kupyqP7mvfMNb/s1600/2014-12-13+18.14.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4wJ2V55o6vvEo1teImdFlTYCWEiU35w9pET8xKfa_cyusUCohiM0G2tAm81srABdrctbQonLvWgmyHeQur8s46G2eglG2Qw6zqUBWP1BFKP6wwuXjjQn5BzpUCQncs-kupyqP7mvfMNb/s1600/2014-12-13+18.14.57.jpg" width="640" /></a></div>
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<span style="font-family: "segoe ui" , "sans-serif";"> <span style="font-size: x-small;">Photo : Annie Métivier </span></span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Cette recette vient de mon ancienne belle-mère.... si vous aimez le sirop d'érable vous allez adorer. Ne pas oublier une baguette de pain en accompagnement... vous ne le regretterai pas ;)</span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Commen mentionné à la fin... moi je double la quantité d'eau et de sirop d'érable pour 3 poitrines de poulet... alors si vous prenez plus de poitrines vous l'ajustez en conséquences.</span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">3
poitrines de poulet<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">3
cuil. à soupe de farine<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">2
cuil. à thé de paprika<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">½
cuil. à thé de muscade<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">¼
tasse de beurre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">Poivre
frais moulu<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">½
tasse de sirop d’érable<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">¼
tasse d’eau<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Mélanger farine, paprika, poivre et
muscade. Couper les poitrines en cubes ou la laisser entière. Enrober le poulet
avec ce mélange.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "segoe ui" , "sans-serif";">Faire fondre 2 cuil. à soupe de
beurre dans un poêlon. Cuire les poitrines
à feu moyen et retirer au fur et à mesure qu'elles soient dorées.... donc ne
pas faire cuire en entier. Déposer dans
un plat allant au four.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "segoe ui" , "sans-serif";">Déglacer le fond du poêlon avec le
sirop d'érable et l'eau. Ajouter le reste du beurre. Verser sur les poitrines.
Cuire au four à découvert à 350 F environ 30 min. (moi je les mets un peu plus
longtemps afin que le sirop devienne un peu plus épais. Arroser le poulet ou brasser souvent en cours
de cuisson.... retourner au moins une fois... Servir sur un lit de riz... <o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-family: "segoe ui" , "sans-serif";">Moi je double ma recette et je mets
toujours un peu plus de sirop d'érable quand je les mets dans le plat....</span><o:p></o:p></div>
<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-9015494526416572952014-12-12T10:13:00.001-08:002018-01-05T11:37:48.061-08:00Sauce rosée pour pâtes<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Sauce rosée pour pâtes<o:p></o:p></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl9nGsdYh-GmydHHKL7n2Ud47zoc26lv8MSCRcspBb0ZWwB6AenrqApbB_N-o3ER4zPRjcupQSQsAbUQbhxHKpiwhumXsdG-ZWDzoGxDIppDeEabrlu8ca0osU9KQ_B4NvYVX2RIE7yuD/s1600/2014-12-07+19.05.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl9nGsdYh-GmydHHKL7n2Ud47zoc26lv8MSCRcspBb0ZWwB6AenrqApbB_N-o3ER4zPRjcupQSQsAbUQbhxHKpiwhumXsdG-ZWDzoGxDIppDeEabrlu8ca0osU9KQ_B4NvYVX2RIE7yuD/s1600/2014-12-07+19.05.18.jpg" width="640" /></a></div>
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<span style="font-family: "segoe ui" , "sans-serif";"><span style="font-size: x-small;"> Photo : Annie Métivier </span> </span></div>
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<span style="font-family: "segoe ui" , "sans-serif";"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Cette sauce rosée est succulente... je cherchais une recette, une bonne recette de sauce rosée... Celle-ci je l'ai prise sur le site internet de ''cuisine futée, parents-pressés''. Comme d'habitude j'y ai apporté quelques modifications.</span></div>
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<span style="font-family: "segoe ui" , "sans-serif";"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Ce n'est pas écris dans les ingrédients, mais j'ai rajouté un soupçon de parmesan frais. À la fin j'ai aussi ajouté un peu plus de lait, car je la trouvais un peu épaisse... J'aime bien les sauces un peu plus claires, mais pas à l'extrême... le bon jugement pour cette recette est de mise.</span></div>
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<span style="font-family: "segoe ui" , "sans-serif";"><br /></span></div>
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<span style="font-family: "segoe ui", sans-serif;">Vous pouvez aussi modifier les épices, ça donne un goût différent à chaque fois... </span></div>
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<span style="font-family: "segoe ui" , "sans-serif";"> </span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">10
morceaux de tomates séchées dans l’huile<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
petit oignon<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
conserve de 796 ml (28 oz) de tomates étuvées originales<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
gousse d’ail haché<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">2 tasses de lait<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">¼
tasse de farine<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">¼
tasse de fromage cheddar ou mozzarella râpée<o:p></o:p></span></div>
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<span style="font-family: "wingdings"; text-indent: -18pt;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: "segoe ui" , sans-serif; text-indent: -18pt;">¾ cuil. à soupe d’herbes provençales</span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
cuil. à thé épices italiennes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">Poivre
et sel au goût </span></div>
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<br /></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Hacher grossièrement les tomates
séchées et les oignons.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Dans une casserole moyenne, cuire
les tomates séchées et les oignons 5 minutes à feu moyen. Ne pas ajouter de
matières grasses, l’huile contenue dans les tomates séchées suffira.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Incorporer les tomates égouttées et
l’ail, couvrir et cuire 10 minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "segoe ui" , "sans-serif";">Transvider le mélange de tomates
dans la jarre du mélangeur électrique (blender). Réduire en purée très lisse et
réserver.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "segoe ui" , "sans-serif";">Retirer la casserole du feu. Verser
(1 tasse) de lait dans la casserole. Saupoudrer la farine en fine pluie et
fouetter vigoureusement pour éviter que la farine ne forme des grumeaux.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "segoe ui" , "sans-serif";">Ajouter le reste du lait et
chauffer à feu moyen en fouettant régulièrement jusqu’à épaississement. Ne pas
porter à ébullition.<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<br />
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<span style="font-family: "segoe ui" , "sans-serif";">Ajouter la purée de tomates et le
fromage râpé à la préparation au lait. Incorporer les herbes, poivrer et saler
uniquement si nécessaire.</span></div>
Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-51131004667021817902014-11-23T08:15:00.003-08:002014-11-24T13:16:52.144-08:00Bouchées au Corn Flakes<div style="text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-ansi-language: FR-CA; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Bouchées
au Corn Flakes</span></i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEQbxUyu_Xq6bgDxJ38Hsn0GetQMC0fhQoyQ7VgK_zYMO6cK8joZwdOiGKU1rlVmQskyqMy_E4KXlb8anwGQ8zf3pFZs2Z_4Y73MflcLhYwvW7PDr76rwIQA0klJ3nLxJ8V7UlObqaUdP/s1600/2014-11-20+14.33.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEQbxUyu_Xq6bgDxJ38Hsn0GetQMC0fhQoyQ7VgK_zYMO6cK8joZwdOiGKU1rlVmQskyqMy_E4KXlb8anwGQ8zf3pFZs2Z_4Y73MflcLhYwvW7PDr76rwIQA0klJ3nLxJ8V7UlObqaUdP/s1600/2014-11-20+14.33.53.jpg" height="362" width="640" /></a></div>
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<span style="font-family: "Segoe UI","sans-serif";"> <span style="font-size: x-small;">Photo : Annie Métivier</span></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Ma mère nous préparait ses petites bouchées, depuis loin que je me souvienne, elles font parties d'un de nos desserts préférés. J'ai donc, décidé de vous partager cette recette familiale.</span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "Segoe UI","sans-serif";">La prochaine fois je vais la faire avec du chocolat noir et ajouter du café... comme la recette de <a href="http://saveursettextures.blogspot.ca/2014/11/fudge-chocolat-noir.html">Fudge au chocolat noir</a>, bien vous pouvez l'essayer avec 1 ou 2 cuil. à café de café instantané et chocolat noir et vous m'en donnerez des nouvelles :)</span></div>
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<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "Segoe UI","sans-serif";">Encore une recette à ajouter pour le temps des fêtes...</span></div>
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<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">½
tasse de beurre de peanut</span><span style="font-family: Segoe UI, sans-serif;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">1
paquet de chocolat mi-sucré (350 g)</span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">1
tasse de sucre en poudre</span><span style="font-family: Segoe UI, sans-serif;"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">4¼
tasses de céréales</span><span style="font-family: Segoe UI, sans-serif;"><o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Faire fondre au bain-marie, chocolat, beurre de peanut, brasser le tout jusqu’à consistance
lisse. Ajouter sucre en poudre et
brasser encore. Ajouter la préparation
sur les céréales dans un grand bol. Bien
mélanger et étaler sur un papier ciré des boules de chocolat avec une
cuillère. Laisser refroidir au réfrigérateur.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">N.B. Parfois je rajoute un peu plus
de céréales au mélange.</span><span style="font-family: Segoe UI, sans-serif;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQ_rfPYk3Md4vfXgEuV8jt7fNW5LQmsfm8l_uY9653PDdlT01VwuvTQZ8Zwq7xfFByjXK2d__O3-On2Di8s1l4xEGOb3KQ_0zQbJ4iRXPll-eaRcW9h-hSz836QohWwhgHg6_g3raPps8/s1600/2014-11-20+14.35.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQ_rfPYk3Md4vfXgEuV8jt7fNW5LQmsfm8l_uY9653PDdlT01VwuvTQZ8Zwq7xfFByjXK2d__O3-On2Di8s1l4xEGOb3KQ_0zQbJ4iRXPll-eaRcW9h-hSz836QohWwhgHg6_g3raPps8/s1600/2014-11-20+14.35.00.jpg" height="226" width="400" /></a></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-66483884422356827402014-11-23T07:55:00.002-08:002014-11-24T13:17:12.952-08:00Fudge chocolat noir<div align="center" class="MsoNormal" style="tab-stops: 127.6pt 144.0pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Fudge
chocolat noir<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXwSa8bzSuh0PoYsWftc9FenzQhajUQZpW9Gbfiu-aNl-8AUElsvOlWzWAcgOGF3N_K-d_GUSB_s2V7dfq2MD0rY3thNfB3LuHBEX0g0NSydtT1ucm8s8FGrSFXHbqczqufOjJGqPf6sC/s1600/2014-11-20+14.39.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXwSa8bzSuh0PoYsWftc9FenzQhajUQZpW9Gbfiu-aNl-8AUElsvOlWzWAcgOGF3N_K-d_GUSB_s2V7dfq2MD0rY3thNfB3LuHBEX0g0NSydtT1ucm8s8FGrSFXHbqczqufOjJGqPf6sC/s1600/2014-11-20+14.39.48.jpg" height="362" width="640" /></a></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="font-size: x-small;">Photo : Annie Métivier</span></span> </o:p></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">J'adore le fudge, bien admettons que j'adore pas mal tout ce qui est sucré en particulier le chocolat et surtout, mais surtout le chocolat noir.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Plusieurs personnes m'avaient conseillées d'ajouter du café instantané dans certaines de mes recettes au chocolat pour un p'tit goût de café, surtout dans les recettes de gâteau au chocolat, plusieurs recettes en ont et ça ne goûte pas, mais donne un goût sublime... essayer-le... avouons que je n'osais pas trop, un peu sceptique. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Le pire du pire c'est que vous allez<strike> le jeter </strike>bien non vider le plat au complet :) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">À ajouter à vos p'tites grignotines du temps des fêtes... ou si vous voulez donner une dose d'énergie à votre corps pour la journée :)</span></div>
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<span style="color: #c00000; font-family: 'Segoe UI', sans-serif; font-size: 16pt;">Ingrédients</span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings;">º</span><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->1 canne de lait eagle brand</span><o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">3 tasses de pépites de chocolat noir ou
mi-sucré</span><o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">1 cuil. à thé de vanille</span><o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings;">º</span><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 7pt; font-stretch: normal;"> </span><!--[endif]-->½ tasse de noix hachés ou tout autres noix
(au goût)</span><o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: Arial, Helvetica, sans-serif;">1 cuil. à thé de café instantané ou 2 (au
goût) ou 3 si vous voulez que cela goûte plus le café.</span><o:p></o:p></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt; mso-bidi-font-weight: bold;">Préparation<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Faire fondre au micro-ondes, lait eagle
brand et chocolat (environ 2 à 3 minutes), mais en brassant souvent durant la
période de fonte, ensuite ajouter le café et la vanille, remettre environ 30
secondes au micro-ondes. Terminer par
les noix. <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dépêchez-vous à mettre la préparation dans un plat de 9x9,
tapisser de papier parchemin, car la préparation fige assez rapidement. Placer au
réfrigérateur quelques heures ou au congélateur pour une prise plus rapide.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Couper en morceaux et conserver dans un plat
hermétique soit au réfrigérateur ou au congélateur.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Variantes : vous pouvez également faire
un fudge 3 couleurs. Vous faites la même
recette mais avec 3 chocolats différents : ex. chocolat noir, chocolat
blanc et chocolat au lait ou mi-sucré.
Donc, la même recette pour chacun des chocolats, sauf que le café vous
le mettez seulement dans la recette pour le fudge chocolat noir.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Commencez par la recette chocolat noir et
l’ajouter dans un plat rectangulaire pour le 1<sup>er</sup> étage. Ensuite faire une 2<sup>ième</sup> recette
avec le chocolat blanc. L’étendre sur la
1<sup>ère</sup> préparation de chocolat noir.
Ensuite terminer avec une 3<sup>ième</sup> recette avec le chocolat
mi-sucré ou au lait et l’étendre sur le fudge chocolat blanc. Bien refroidir chaque couche avant d’ajouter
chaque étage de fudge. Un peu plus long
à faire, mais c’est tellement bon :)</span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-60273426863397221702014-11-16T10:21:00.000-08:002014-11-16T10:22:32.230-08:00Beignes glacés au sucre (Recette Ricardo)<div align="center" class="MsoBodyText" style="tab-stops: 35.4pt; text-align: center;">
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Beignes
glacés au sucre<o:p></o:p></span></i></div>
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-ansi-language: FR-CA; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Ricardo</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsHnW-mr66z_1tGWTusgtUBy2sbkrbySP6EIi97jw9GcOGK3ndBEE2t9OUWSeVWYDeeH-9TtIf2v8OjeVFoiRtGN4fIuHSHcq7kq0w7pXJ_tjiOc5VOzqmqWI42jn7MAcaiuFE0YAcy92/s1600/1926914_415920111877240_725538390_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsHnW-mr66z_1tGWTusgtUBy2sbkrbySP6EIi97jw9GcOGK3ndBEE2t9OUWSeVWYDeeH-9TtIf2v8OjeVFoiRtGN4fIuHSHcq7kq0w7pXJ_tjiOc5VOzqmqWI42jn7MAcaiuFE0YAcy92/s1600/1926914_415920111877240_725538390_n.jpg" height="356" width="640" /></a></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-align: justify;"> <span style="font-size: x-small;">Photo : Annie Métivier </span> </span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Voici les beignes de Ricardo que
j'ai fait.... pas besoin de vous retranscrire la recette... et je n'y ai
apporté aucune modification... à vrai dire ils sont parfait :)<o:p></o:p></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Je les ai trempés également dans le sucre à glacer, les autres avec du sucre blanc ordinaire et bien entendu avec le glaçage au sucre de Ricardo.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Ils sont à leur meilleur la journée de leur fabrication :) :)</span></div>
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<a href="http://www.ricardocuisine.com/recettes/6028-beignes-glaces-au-sucre"><span style="color: blue; font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;">Beignes glacés au sucre Ricardo</span></a></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-75031510720150308372014-11-16T10:12:00.000-08:002014-11-16T10:12:34.982-08:00Spécial Halloween<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Vous cherchez des idées pour l'Halloween, alors voici quelques images prises ici et là sur internet. Avouez que ça nous met l'eau à la bouche... Alors pensez d'avance à votre prochain Halloween en invitant vos amis :)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-39334887072240149662014-11-09T18:03:00.002-08:002014-11-23T19:24:14.803-08:00Cupcake au Black Magic (Hershey)<br />
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Gâteau
Black Magic<o:p></o:p></span></i></div>
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<span style="font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;"> <span style="font-size: x-small;">Photo : Annie Métivier </span></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Ça fait longtemps que je cherchais une recette de gâteau au chocolat qui avait la texture du gâteau en boîte, car généralement les recettes maison de gâteau au chocolat sont un peu sèche.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Avec cette recette, vous n'achèterai plus de gâteau Duncan Hines... c'est 2 fois meilleures :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Moi je les ai fait en cupcake, je suis pas mal fière de mon premier résultat :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Cette recette vient du site de Hershey et traduite en français. Vous m'en donnerai des nouvelles :)</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="background: white; color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">2 tasses de
sucre (400 g)</span><span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI"; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="background: white; color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 12.0pt;">1 ¾ tasses de
farine (275 g)</span><span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI"; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI"; mso-bidi-font-size: 12.0pt;">¾ tasse de cacao (75 g)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">2 c. thé de bicarbonate de
soude <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">1 c. thé de poudre à pâte<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">1 c. thé de sel <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">2 oeufs <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">1 tasse de café noir ou café instant (2 c. à thé dans 1 tasse d’eau
chaude) (S'il y a des enfants, utiliser du décaféiné instantané)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">1 tasse de lait sûr (on ajoute 1 c. à table de vinaigre dans le lait) ou prendre du lait de beurre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">½ tasse d'huile végétale <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #141823; font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><span style="color: #141823; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Helvetica;">1 c. à thé de vanille. <o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation</span><b><span style="color: #c00000; font-family: "Segoe UI","sans-serif"; mso-bidi-font-size: 12.0pt;"> <o:p></o:p></span></b></div>
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<span style="font-family: "Segoe UI","sans-serif";">Préchauffer
le four à 350 F<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Beurrer
et enfariner vos moules.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI";">Mélanger ensemble sucre, farine, cacao,
bicarbonate, poudre à pâte et sel. Mettre de côté.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI";">Mélanger ensemble : oeufs, le lait sur, le
café, l'huile et la vanille. Ensuite
ajouter le mélange de farine et battre à vitesse moyenne environ 2 minutes (la
pâte sera assez liquide) <o:p></o:p></span></div>
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<span style="background: white; color: #1a1a1a; font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: Arial;">Cuire 30 à 35
minutes pour les moules ronds, 35 à 40 minutes pour le moule rectangle ou
jusqu'à ce que un cure-dent inséré au centre ressorte propre.<span class="apple-converted-space"> </span></span><span style="font-family: "Segoe UI Symbol","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p></o:p></span></div>
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Source : https://www.hersheys.com/recipes/recipe-details.aspx?id=4754<br />
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com2tag:blogger.com,1999:blog-4787421372912791157.post-35036979183889750422014-11-09T09:45:00.001-08:002014-11-09T09:45:29.044-08:00Bœuf Stroganoff aux poivrons et carottes<div class="MsoBodyText2" style="text-align: center;">
<i><span style="color: windowtext; font-family: Soljik-Dambaek; font-size: 48pt;">Bœuf Stroganoff aux poivrons et carottes<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rtMmRzth21idMnK-N1_BOhKAPk5yai-uCnlVXRTqQvYljmT-8Ua3ssaKeO8MMGTCxPBJox4txm8a-fm7RhaacRykC72hb7UhMFhP_d8MenCmDjsARIbUwuQoVJAZajwHjXUQR13SHGGn/s1600/IMG_1125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rtMmRzth21idMnK-N1_BOhKAPk5yai-uCnlVXRTqQvYljmT-8Ua3ssaKeO8MMGTCxPBJox4txm8a-fm7RhaacRykC72hb7UhMFhP_d8MenCmDjsARIbUwuQoVJAZajwHjXUQR13SHGGn/s1600/IMG_1125.JPG" height="478" width="640" /></a></div>
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<span style="font-family: "Segoe UI","sans-serif";"><span style="font-size: x-small;"> Photo : Annie Métivier </span><span style="font-size: xx-small;"> </span></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Ha! Ce charmand boeuf Stroganoff, cette recette viens du livre de recettes : Les plaisirs gourmands de Caty, Plats mijotés, (j'adore ses livres, des sous si bien investis).</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Cette recette fait partie d'un de nos repas préféré, je l'ai même fait lors d'un souper d'amis et ils ont même ''liché'' le fond du chaudron.... quel manque de respect... Bien non c'est pas vrai hi hi hi .... Mais ce que je peux vous dire, c'est qu'ils en ont mangé beaucoup, beaucoup :) </span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Il est très facile à faire, un repas pas compliqué comme on les aime. Le lendemain il est à son maximum de saveur. Je le sers sur un lit de nouilles aux oeufs, mais vous pouvez prendre l'accompagnement que vous voulez, libre à vous.</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">À ajouter sans hésitation à vos repas favoris et ce ne sera pas la dernière fois que vous le ferez et vous aussi vous ''licherez'' le fond du chaudron :)</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Sur ce bon appétit !!!</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
lb de cubes de bœuf à ragoût (900g)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe d’huile de canola (30 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
oignon haché<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">16
petits champignons<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à thé de d’ail haché (5 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
tasse de farine (60 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">3
tasses de bouillon de bœuf (750 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à soupe de pâte de tomates (15 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à thé de thym frais haché (5 ml)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">Sel,
poivre au goût (sel marin ciboulette et oignon d’Épicure)<o:p></o:p></span></div>
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carottes coupées en rondelles<o:p></o:p></span></div>
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poivron rouge coupé en dés<o:p></o:p></span></div>
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</span></span><!--[endif]--><sup><span style="font-family: "Segoe UI","sans-serif";">1</span></sup><span style="font-family: "Segoe UI","sans-serif";">/<sub>3 </sub>tasse de crème à
cuisson 15% (80 ml)<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Assécher
la viande à l’aide de papier absorbant.
Dans une casserole à fond épais ou dans une cocotte, chauffer l’huile à
feu moyen-vif. Saisir quelques cubes de
viande à la fois, de 2 à 3 minutes, jusqu’à ce que chacune de leurs faces soit
dorée. Déposer les cubes dans une
assiette.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Retirer
l’excédent de gras de la casserole. À
feu moyen, faire revenir l’oignon avec les champignons et l’ail de 2 à 3
minutes.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Remettre
la viande dans la casserole, puis saupoudrer de farine. Remuer et ajouter les autres ingrédients, à l’exception
de la crème. Porter à ébullition en
raclant les parois de la casserole à l’aide d’une cuillère de bois afin de
détacher les sucs de cuisson.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Couvrir
et laisser mijoter à feu doux de 2 heures à 3 heures ou jusqu’à ce que la
viande se défasse à la fourchette.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Verser
la crème et prolonger la cuisson de 5 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Servir sur un lit de nouilles aux oeufs ou autres pâtes ou pommes de terre pilées.</span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-90307894876033658632014-11-02T19:50:00.000-08:002018-01-05T11:52:52.362-08:00Crème de carottes<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Crème
de carottes<o:p></o:p></span></i></div>
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<span style="font-family: "segoe ui" , sans-serif; font-size: x-small; text-align: right;">Photo : Annie Métivier </span></div>
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<span style="font-family: "segoe ui" , sans-serif;">Un potage que mon chum adore... il m'a dit qu'il n'avait jamais mangé une aussi bonne soupe...</span></div>
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<span style="font-family: "segoe ui" , sans-serif;">Alors sauter sur vos carottes....</span><br />
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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oignon haché<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">2
cuil. à soupe de beurre<o:p></o:p></span></div>
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tasses de bouillon de poulet<o:p></o:p></span></div>
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tasses de carottes tranchées<o:p></o:p></span></div>
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pomme de terre en cubes<o:p></o:p></span></div>
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pincée de thym<o:p></o:p></span></div>
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pincée de persil<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
cuil. à thé d’herbes provençales<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">Sel,
poivre au goût<o:p></o:p></span></div>
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cuil. à thé de crème<o:p></o:p></span><br />
<span style="font-family: "segoe ui" , "sans-serif";"><br /></span>
<span style="font-family: "segoe ui" , "sans-serif";">Je rajoutes également quelques morceaux de navet</span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Dans un chaudron, faire fondre le
beurre à feu moyen sans faire brunir, ajouter l’oignon et faire attendrir
quelques minutes. Ajouter le bouillon de
poulet, les carottes, les pommes de terre, le thym, le persil, les herbes
provençales, le sel et le poivre.<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Faire bouillir, couvrir et laisser
mijoter environ 20 à 30 minutes ou jusqu’à ce que les légumes soient tendres.
Au mélangeur, réduire la soupe en purée lisse. Lorsque vous servez, prendre 1 cuil. à thé de
crème que vous ajouterez sur le dessus de chaque potage.<o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com1tag:blogger.com,1999:blog-4787421372912791157.post-75644145814959594792014-09-13T17:05:00.001-07:002014-09-13T17:08:11.215-07:00Croustillant aux bleuets et aux pommes<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Croustillant
aux bleuets et aux pommes<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfJFJxhNtG1TPzbBrhG6KQWYl-QQbzVzfel2xHRoN82SVWElDZTj4pyzxA1q4594iXoKf2Gh0GxwkXApv_dYahiuZHO3Nqfod4ROdWoJakOmXzW3t46oUtjQ15SstET1F0BVw5UZQ1-LK/s1600/2014-09-07+18.34.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfJFJxhNtG1TPzbBrhG6KQWYl-QQbzVzfel2xHRoN82SVWElDZTj4pyzxA1q4594iXoKf2Gh0GxwkXApv_dYahiuZHO3Nqfod4ROdWoJakOmXzW3t46oUtjQ15SstET1F0BVw5UZQ1-LK/s1600/2014-09-07+18.34.55.jpg" height="362" width="640" /></a></div>
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<span style="font-family: 'Segoe UI', sans-serif;"><span style="font-size: x-small;">Crédit Photo : Annie Métivier</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Pour faire suite à ma folie bleuet, voici un croustillant aux bleuets et aux pommes.... ça fait différent de notre traditionnelle tarte aux bleuets et tout aussi succulent :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;">À la maison nous avons des amateurs d'avoine, alors du p'tit gruau, on en passe et pas à peu près... mais c'est tellement bon des bleuets... vous pouvez les faire avec des bleuets frais ou congelés.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">À savourer avec un bon verre de lait :)</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients
(Croustillant)<o:p></o:p></span></div>
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¼ tasse de flocons d’avoine<o:p></o:p></span></div>
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tasse de cassonade<o:p></o:p></span></div>
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tasse de farine<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">6
cuil. à soupe de beurre non salé<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 14.0pt;">Garniture :<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">½
tasse de cassonade<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
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cuil. à thé de fécule de maïs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
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cuil. à soupe de jus de citron<o:p></o:p></span></div>
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tasses de bleuets<o:p></o:p></span></div>
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½ tasses de pommes Cortland coupées en petits morceaux<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
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cuil. à soupe de beurre fondu<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Placer la grille au centre du four.
Préchauffer le four à 180 °C (350 °F).<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif";">Croustillant</span><span style="font-family: "Segoe UI","sans-serif";"> : Dans un bol, mélanger les
ingrédients secs. Ajouter le beurre et mélanger jusqu’à ce que la préparation
soit tout juste humectée. Réserver.<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif";">Garniture</span><span style="font-family: "Segoe UI","sans-serif";"> : Dans un moule carré de 20
cm (8 po) ou d’une contenance d’environ 2 litres (8 tasses), mélanger la
cassonade et la fécule. Ajouter les fruits, le beurre, le jus de citron et bien
mélanger. Couvrir du croustillant et cuire au four environ 45 minutes ou
jusqu’à ce que le croustillant soit bien doré. Servir tiède ou froid.<o:p></o:p></span></div>
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<a href="https://www.facebook.com/pages/Annie-Metivier-Conseill%C3%A8re-ind%C3%A9pendante-Arbonne/790378164326788">Cliquer ici pour le lien de ma page Facebook J'aime Arbonne </a></div>
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<a href="http://www.ricardocuisine.com/recettes/5131-croustillant-aux-bleuets-et-aux-pommes">Recette Ricardo :)</a><br />
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-35805914897519841792014-09-13T16:35:00.001-07:002016-08-11T11:13:51.682-07:00Pouding au chômeur aux bleuets<div style="text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-ansi-language: FR-CA; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Pouding
au chômeur aux bleuets</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPLYMuqdNPTjcwsjHORUFD3YsOjZV5l-nhchknQvmf_KJMscu0R5LjN2Oqj4ByfR8KAAiaRg0lNA_Hkjq1Ii2YX-38G7LrDw0I_8OMquu-nydwsUVj_CqY5f7N8QujSxwHvgcaolJRL0M/s1600/2014-09-06+17.13.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPLYMuqdNPTjcwsjHORUFD3YsOjZV5l-nhchknQvmf_KJMscu0R5LjN2Oqj4ByfR8KAAiaRg0lNA_Hkjq1Ii2YX-38G7LrDw0I_8OMquu-nydwsUVj_CqY5f7N8QujSxwHvgcaolJRL0M/s1600/2014-09-06+17.13.04.jpg" width="640" /></a> <span style="font-family: "segoe ui" , sans-serif; text-align: right; text-indent: -24px;">Crédit photo : Annie Métivier </span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Après avoir fait une overdose de fraises, me voilà repartit avec mon ''trip'' de bleuets. Bien non pas aussi intense, mais je me suis gâtée avec une belle pouding au chômeur version bleuets.... et oui on aime ça.... pi elle est tellement bonne.... mon chum qui n'est pas trop friand des bleuets a lui même fait une overdose LOL... il a fallu que je la cache sinon il aurait ressemblé à un gros bleuet, genre le bohnomme Michelin ou Pillsburry de couleur bleue, ça aurait fait un beau contraste ;)</span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Mes bleuets viennent de mon coin de pays... des beaux bleuets frais.... j'en ai tellement ramené que mon congélateur est rendu bleu :)</span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Bon appétit!!!! Faites juste attention de ne pas trop ressembler à un Avatar ou à un Schtroumph Hi Hi Hi.... </span></div>
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<span style="font-family: "segoe ui" , sans-serif; text-indent: -24px;">Ha! Oui j'ai aussi refait mes muffins aux bleuets, le lendemain il n'en restait déjà plus :( Cliquer sur la recette et vous allez y accéder... <a href="http://saveursettextures.blogspot.ca/2014/06/muffins-aux-bleuets.html">Muffins aux bleuets</a></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients
(gâteau)<o:p></o:p></span></div>
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tasses de farine<o:p></o:p></span></div>
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cuil. à table de poudre à pâte<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">½
tasse de beurre<o:p></o:p></span></div>
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tasse de sucre<o:p></o:p></span></div>
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cuil. à thé de vanille<o:p></o:p></span></div>
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gros œufs<o:p></o:p></span></div>
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½ tasse de lait<o:p></o:p></span></div>
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½ tasse de bleuets frais ou congelés<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients
(sauce à l’érable)<o:p></o:p></span></div>
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¼ tasse de sirop d’érable<o:p></o:p></span></div>
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¼ de cassonade<o:p></o:p></span></div>
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¼ d'eau ou 1 1/4 de crème à cuisson 15%<o:p></o:p></span></div>
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</span></span><!--[endif]--><sup><span style="font-family: "segoe ui" , "sans-serif";">1</span></sup><span style="font-family: "segoe ui" , "sans-serif";">/<sub>3</sub> tasse beurre<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation
de la pâte :<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Prendre un plat allant au four de 13
po x 9 po et ajouter les bleuets bien étendus dans le fond. Dans un grand bol, à l’aide d’un batteur
électrique, battre le beurre et le sucre jusqu’à ce que le mélange soit
léger. Ajouter les œufs et la vanille et
mélanger. Dans un autre bol, mélanger la
farine et la poudre à pâte. Ajouter les
ingrédients secs à la préparation au beurre, en alternant avec le lait, et bien
mélanger. Verser la pâte sur les
bleuets. Bien étendre.<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation
de la sauce :<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Dans une grande casserole, porter à
ébullition le sirop, la cassonade, l’eau.
Réduire le feu et laisser mijoter pendant 2 minutes Fermer le feu et ajouter le beurre, bien
mélanger jusqu’à ce que le beurre soit fondu. Verser délicatement la sauce bouillante sur la
pâte au centre de la pâte.<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Cuire au four préchauffé à 325<sup>o</sup>F
pendant environ 35 minutes ou jusqu’à ce que le dessus du pouding soit bien
doré et qu’un cure-dents inséré au centre en ressorte propre. Servir chaud ou à la température ambiante.<o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-73768766199502226382014-08-16T11:35:00.001-07:002018-01-05T11:29:49.287-08:00Croustade aux petits fruits d’été<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Croustade
aux petits fruits d’été<o:p></o:p></span></i></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Et oui me voilà de retour avec une belle croustade aux petits fruits d'été.... Désolé j'ai manqué un peu à mon devoir de continuer à présenter mes recettes sur mon blog... ça l'air que c'est ça que ça fait des vacances qui durent pendant 10 semaines, on décroche totalement...</span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Il faut vraiment que vous l'essayez, elle est débile écoeurante.... en moins d'une heure il n'en restait déjà plus... </span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Mais le mérite va à ma belle fille Mégane, et oui c'est elle qui l'a fait, je l'ai quand même coaché, mais j'ai rien touché, elle l'a tout fait seule et surtout fière qu'elle s'est fait mangé en moins d'une heure LOL . Accompagnée d'une belle boule de crème glacée à la vanille, c'est encore meilleure :)</span></div>
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<span style="font-family: "segoe ui" , sans-serif;">Cette recette va faire partie de mes coups de coeur assurés......</span><br />
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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tasses de fraises coupées en 4<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
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tasse de bleuets<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
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tasses de framboises<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
tasse de sucre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">3
cuil. à soupe de fécule de maïs<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">2
cuil. à soupe de jus de citron<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif";">1
tasse de farine<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><sup><span style="font-family: "segoe ui" , "sans-serif";">2</span></sup><span style="font-family: "segoe ui" , "sans-serif";">/<sub>3</sub> tasse de cassonade<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><sup><span style="font-family: "segoe ui" , "sans-serif";">1</span></sup><span style="font-family: "segoe ui" , "sans-serif";">/<sub>3</sub> tasse de flocons
d’avoine<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif"; font-size: 13.0pt;">½</span><span style="font-family: "segoe ui" , "sans-serif";"> tasse de beurre ramoli<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: "wingdings"; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: "times new roman"; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "segoe ui" , "sans-serif"; font-size: 13.0pt;">¼</span><span style="font-family: "segoe ui" , "sans-serif";"> tasse d’amandes tranchées (facultatif)<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Préchauffer le four à 350<sup>o</sup>F.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Dans un plat de cuisson carré de
8po, mélanger les fruits avec le sucre, la fécule de maïs et le jus de citron.<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Dans un bol, mélanger la farine
avec la cassonade, les flocons d’avoine, les amandes et le beurre jusqu’à
l’obtention d’une consistance granuleuse.
Étaler cette préparation sur les fruits.<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Cuire au four de 35 à 45 minutes. Dégustez :)<o:p></o:p></span><br />
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<br />
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<span style="color: #cc0000; font-family: "segoe ui" , sans-serif;">Je vous laisse le lien de ma page Facebook Arbonne et le lien de la page internet de la compagnie... vous pouvez cliquer sur J'aime sur ma page Facebook si vous voulez... vous aurez également toutes les infos.... J'ai préparé un bon concours également sur ma page lorsque j'aurai attenteint 500 j'aime.... Merci de m'encourager... Bien oui j'en profite pour me ''plugger'' comme on dit..... Si vous avez confiance en mes recettes, vous aurez confiance aux produits :)</span></div>
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<span style="font-family: "segoe ui" , "sans-serif";">Cliquer sur ce : <a href="https://www.facebook.com/pages/Annie-Metivier-Conseill%C3%A8re-ind%C3%A9pendante-Arbonne/790378164326788">Lien de ma page Facebook J'aime Arbonne</a><o:p></o:p></span></div>
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<br />
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<div style="margin: 0px;">
<span style="font-family: "segoe ui" , "sans-serif";">Cliquer sur ce : <a href="http://www.arbonne.ca/">Site internet Arbonne</a><o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-56299479492242736392014-07-23T09:02:00.001-07:002014-07-23T11:57:58.145-07:00Gâteau tarte au citron<div style="text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-ansi-language: FR-CA; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Gâteau
tarte au citron</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYduRSYg9Eu6jq4AvoqizWpvkJ-IlBq1cuXZQ1GoKWynwYAJ0UuwqSAn6TFDK2JdhLVZuFxPHiimH2fX7-uvdW2b5eYfxnpmvZHauftHhU6tEtzKexGOAs9cHHY2oQp4Li3Z2OuMXYr2AT/s1600/3548_409287699207148_1920068526_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYduRSYg9Eu6jq4AvoqizWpvkJ-IlBq1cuXZQ1GoKWynwYAJ0UuwqSAn6TFDK2JdhLVZuFxPHiimH2fX7-uvdW2b5eYfxnpmvZHauftHhU6tEtzKexGOAs9cHHY2oQp4Li3Z2OuMXYr2AT/s1600/3548_409287699207148_1920068526_n.jpg" height="362" width="640" /></a></div>
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<span style="font-family: Segoe UI, sans-serif;"> Photo : Annie Métivier</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Un bon gâteau des anges fait maison et une crème au citron fait maison = un pur délice pour le palais.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">OK j'avoue qu'il y a beaucoup d'étapes, mais ça se fait très bien. Il vaut tellement la peine d'être fait. </span></div>
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<span style="font-family: Segoe UI, sans-serif;">Vous allez passer pas loin d'une douzaine d'oeufs pour le faire, mais la saveur de ce gâteau n'a pas d'égal. </span></div>
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<span style="font-family: Segoe UI, sans-serif;">Vous allez encore une fois épater vos invités. Moi je n'ai pas eu le temps de le présenter, c'est mon chum qui l'a presque tout mangé et oui ça me mange tout seul. Un bon dessert frais pour l'été. Moi j'aime quand ça goûte le citron. </span></div>
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<span style="font-family: Segoe UI, sans-serif;">Encore une fois merci Ricardo :)</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">GÂTEAU DES ANGES<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt;">¼</span><span style="font-family: "Segoe UI","sans-serif";"> tasse de farine tout usage non
blanchie tamisée<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
¾ tasse de sucre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt;">½</span><span style="font-family: "Segoe UI","sans-serif";"> cuil. à thé de sel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">12
blancs d’œufs tempérés<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt;">½</span><span style="font-family: "Segoe UI","sans-serif";"> cuil. à thé de crème de tartre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à thé d’extrait de vanille<o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">GARNITURE AU
CITRON<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">1 </span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">¼</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> tasse
de sucre <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><sup><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">1</span></sup><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">/<sub>3</sub> tasse de fécule de maïs <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 14.0pt; mso-ansi-language: FR;">¼</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> cuil.
thé de sel <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">Le zeste de 2 citrons <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> 1 </span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">¼</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> tasse d'eau froide <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">¾</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> tasse
de jus de citron (environ 3 citrons) <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">1 oeuf, légèrement battu <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">3 jaunes d'oeufs <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">½</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> tasse
de beurre non salé fondu<o:p></o:p></span></div>
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<span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">MERINGUE
ITALIENNE<o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">½</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> tasse
d'eau <o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">1 tasse de sucre <o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;">3 blancs d'oeufs <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">¼</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> cuil.
à thé de crème de tartre <o:p></o:p></span></div>
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<!--[if !supportLists]--><span lang="FR" style="font-family: Wingdings; mso-ansi-language: FR; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span lang="FR" style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt; mso-ansi-language: FR;">½</span><span lang="FR" style="font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR;"> cuil.
à thé d'extrait de vanille<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">GÂTEAU DES ANGES<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Placer la grille dans le bas du
four. Préchauffer le four à 170 °C (325 °F).<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans un bol, mélanger la farine, </span><span style="font-family: "Segoe UI","sans-serif"; font-size: 13.0pt;">¼ </span><span style="font-family: "Segoe UI","sans-serif";">tasse de sucre et le sel.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans un grand bol propre, sans
trace de gras, fouetter les blancs d'œufs, la crème de tartre et la vanille au
batteur électrique jusqu'à l'obtention de pics mous. Ajouter le reste du sucre
graduellement en fouettant jusqu'à l'obtention de pics fermes mais encore
souples.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Tamiser les ingrédients secs sur la
meringue en les incorporant délicatement, au fur et à mesure, en pliant à
l'aide d'un fouet ou d'une spatule.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Verser dans un moule à cheminée non
antiadhésif et non graissé de 25 cm (10 po). Cuire au four de 45 à 50 minutes,
jusqu'à ce que le gâteau reprenne sa forme après que l'on a pressé la surface
du gâteau du doigt.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Placer le moule à l'envers immédiatement
sur le goulot d’une bouteille et laisser refroidir le gâteau pendant environ 3
heures ou jusqu'à refroidissement complet. Passer une fine lame de couteau
entre le rebord du moule et du gâteau, puis démouler.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">GARNITURE AU CITRON<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans une casserole, mélanger le
sucre, la fécule de maïs, le sel, le zeste des citrons et l'eau. Porter à
ébullition à feu moyen en remuant constamment à l'aide d'un fouet jusqu'à
épaississement. Réduire le feu et poursuivre la cuisson 1 minute. Retirer du
feu.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans un bol, mélanger le jus de
citron, l'œuf, les jaunes d'œufs et le beurre à l'aide d'un fouet. Ajouter au
mélange de fécule en fouettant. Remettre sur le feu et porter de nouveau à
ébullition en remuant constamment. Réduire le feu et poursuivre la cuisson 1
minute. Laisser tiédir. Couvrir et réfrigérer environ 2 heures ou jusqu'à ce
que la garniture soit refroidie complètement.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">MERINGUE ITALIENNE<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans une casserole, porter à
ébullition l'eau et le sucre jusqu'à ce que le thermomètre à bonbons indique
113 °C (235 °F). Retirer du feu le temps de fouetter les blancs d'œufs.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans un bol, fouetter les blancs
d'œufs, la crème de tartre et la vanille au batteur électrique jusqu'à
l'obtention des pics mous. Verser le sirop sur les blancs d'œufs en fouettant
continuellement jusqu'à ce que la meringue soit tiède et forme des pics fermes.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">MONTAGE<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Trancher le gâteau à l'horizontale
afin d'obtenir quatre tranches. Répartir le tiers de la garniture au citron
entre chaque étage. Couvrir le dessus du gâteau de la meringue. À l'aide d'une
spatule, former des pics. À l'aide d'une torche à souder ou sous le gril
(broil), dorer rapidement la meringue. Conserver le gâteau au réfrigérateur.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Source : <a href="http://www.ricardocuisine.com/recettes/1045-gateau-tarte-au-citron" target="_blank">Gateau tarte au citron Ricardo</a></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-44389542656558326402014-07-23T08:16:00.000-07:002014-07-23T08:16:27.038-07:00Coulis aux fraises<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Coulis
aux fraises<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lh_uF1vOd_fYbxxguCjwyQkrJdFVAhm_um-zREszILCgr-5i7NzklOiun39MC48K9I1mxLNwjIpSxC7TrElayzWFnDZkN5iekXe7Pg88CY2Gnli_8q1hVbIVFhl8O0OwPkBFudR_7QdQ/s1600/2014-07-21+15.46.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lh_uF1vOd_fYbxxguCjwyQkrJdFVAhm_um-zREszILCgr-5i7NzklOiun39MC48K9I1mxLNwjIpSxC7TrElayzWFnDZkN5iekXe7Pg88CY2Gnli_8q1hVbIVFhl8O0OwPkBFudR_7QdQ/s1600/2014-07-21+15.46.32.jpg" height="362" width="640" /></a></div>
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<span style="font-family: Segoe UI, sans-serif;">Un coulis que j'adore sur la crème glacée, vous pouvez également le servir sur un bon morceau de gâteau au fromage ou accompagnez-le de vos desserts aux fraises favoris :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Il est archi-délicieux. </span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">3
tasses de fraises, coupées en deux<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><sup><span style="font-family: "Segoe UI","sans-serif";">1</span></sup><span style="font-family: "Segoe UI","sans-serif";">/<sub>3</sub> tasse de sucre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">Un
filet de jus de citron (facultatif)<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans un chaudron, faire cuire un
peu les fraises, juste assez pour dissoudre le sucre.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Enlever du feu et ajouter le jus de
citron.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "Segoe UI","sans-serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">Au mélangeur, réduire les fraises en une purée
lisse. Passer au tamis afin d’enlever les graines.</span><b><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-fareast-language: FR-CA;"><o:p></o:p></span></b></div>
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<span style="color: #222222; font-family: "Segoe UI","sans-serif";">Vous pouvez prendre des fraises congelées, les faire
décongelées, mais y rajouter un peu plus de sucre.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Segoe UI","sans-serif";">Variante <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Segoe UI","sans-serif";">Prendre des framboises à la place des fraises pour un bon coulis
de framboises, important de le passer au tamis également.<o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-33329603261248288732014-07-21T19:49:00.001-07:002018-01-05T11:35:37.912-08:00Minestrone<div style="text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48pt;">Soupe
Minestrone</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_Pz25kdqp9fml6KfqwV9WGRZFQCr-BjROofynWma9y341uCtLLivNGaM_vlNyzLkv64efZJJRKiIopKpIVQU9noLzty6jHDv1fvsRYYZDYUgvfTqstX1c4iaXkeFALDrBIVrX9Z4HxFc/s1600/2014-07-20+12.42.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_Pz25kdqp9fml6KfqwV9WGRZFQCr-BjROofynWma9y341uCtLLivNGaM_vlNyzLkv64efZJJRKiIopKpIVQU9noLzty6jHDv1fvsRYYZDYUgvfTqstX1c4iaXkeFALDrBIVrX9Z4HxFc/s1600/2014-07-20+12.42.18.jpg" width="640" /></a></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Réussite totale cette soupe, elle est très goûteuse. Je la trouve meilleure le lendemain. Vous pouvez même y rajouter des tomates fraîches si vous voulez. J'adore cette soupe car on peut y ajouter n'importe lequel légumes que vous avez sous la main.</span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Mon chum et les enfants m'ont dit que c'est la meilleure soupe qu'ils n'ont jamais mangés. J'adore ce commentaire ;)</span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Moi j'ai ajouté des petites étoiles, mais la prochaine fois je vais ajouter du riz et du poulet :)</span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Pour les pâtes, j'y suis allé en très petites quantités, car j'ai la maladie de toujours ajouter plus de pâtes que prévues et je me retrouve avec une énorme quantité de pâtes cuites.</span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "segoe ui" , "sans-serif"; font-size: 12.0pt;">Bon appétit :)</span><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;"> </span><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;"> </span></div>
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<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="color: #c00000; font-family: "segoe ui" , "sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
<div class="MsoBodyText3" style="text-align: justify;">
<br /></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
cuil. à soupe d’huile d’olive<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
oignon<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">2
gousses d’ail<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">8
à 10 tasses de bouillon de poulet<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">2-3
carottes coupées en rondelles<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">2
branches de céleri coupé en morceaux<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
boîte de tomates en dés épices italiennes ou 1 canne de tomates étuvées
(saveurs de votre choix)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
canne de soupe aux tomates<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
feuille de Laurier<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
cuil. à thé basilic <o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
cuil. à thé d’orégan<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Un
peu de thym<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">2
cuil. à thé herbes salées<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">½
tasse de poireaux<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">4
cuil. à thé de persil frais<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
cuil. à thé de bovril au boeuf<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
cuil. à thé herbes provençales<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;"> ½ tasse de bébés épinards hachés finement<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Sel,
poivre au goût<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
tasse de brocoli coupé en petit morceau (facultatif)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
petite pomme de terre en dés (facultatif)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">1
à 2 tasses de poulet cuit en cube (facultatif)<o:p></o:p></span></div>
<div align="left" class="MsoBodyText3" style="margin-left: 89.3pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "wingdings"; font-size: 12pt;">º<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Mini
pâtes alimentaires (étoiles, alphabet, anneaux etc.) au choix, la quantité
selon ce que vous préférez.<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "segoe ui" , sans-serif; font-size: 16pt;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Dans
un chaudron, faire revenir l’oignon et la gousse d’ail environ 1 minute. Ajouter tous les autres ingrédients, sauf le
poulet qui est facultatif et les pâtes.
Pour la boîte de tomate, vous pouvez les passez un peu au robot
culinaire avant de l’ajouter dans la minestrone.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Faire
bouillir à feu moyen pendant environ 20 minutes, goûtez et rajouter du sel et
poivre si nécessaire. Faire cuire plus
longtemps si vous voulez avoir des légumes plus tendres.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Si
vous voulez ajouter une plus grande quantité de légumes, vous pouvez le
faire. <o:p></o:p></span></div>
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<br /></div>
<div align="left" class="MsoBodyText3">
<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Vers
la fin de la cuisson, ajouter les mini pâtes alimentaires (attention à la
quantité car les pâtes un coup cuit boivent beaucoup le bouillon), ensuite
ajouter le poulet.<o:p></o:p></span></div>
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<br /></div>
<br />
<div align="left" class="MsoBodyText3">
<span style="font-family: "segoe ui" , sans-serif; font-size: 12pt;">Le
riz à grain long peut également remplacer les pâtes alimentaires.<o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-53992299552061758442014-07-15T11:32:00.001-07:002014-07-21T13:45:44.321-07:00Pacanes rôties à l’érable<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Pacanes
rôties à l’érable<o:p></o:p></span></i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhTtD7lpvBeIO6EnTId6kzCAmIOPJLSVSIca6CcVJr-aKNuYxDB4ExFt5QPSnmMq9mr1tUAImgXJFbqa2-0B1MIutC82K1FfuVEKos6dLreA4opUb1gTBesclv0oYvYQX0LfY0hycGeJb/s1600/2014-07-14+17.31.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhTtD7lpvBeIO6EnTId6kzCAmIOPJLSVSIca6CcVJr-aKNuYxDB4ExFt5QPSnmMq9mr1tUAImgXJFbqa2-0B1MIutC82K1FfuVEKos6dLreA4opUb1gTBesclv0oYvYQX0LfY0hycGeJb/s1600/2014-07-14+17.31.36.jpg" height="362" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: 'Segoe UI', sans-serif; text-align: justify;"><span style="font-size: x-small;"> Photo : Annie Métivier</span></span></div>
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<br /></div>
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<span style="font-family: "Segoe UI","sans-serif";">Ces pacanes sont idéales pour accompagner la <a href="http://saveursettextures.blogspot.ca/2014/07/salade-fraicheur-aux-fruits-dete.html">Salade fraîcheur aux fruits d'été</a> (voir photo plus bas)</span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: Segoe UI, sans-serif;">Elles sont croustillantes à souhait et se déguste en collation.</span></div>
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<span style="font-family: Segoe UI, sans-serif;"><br /></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Je les adore :) et en plus ça se mange tout seul :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;"><br /></span></div>
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<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
tasse de sirop d’érable<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
cuil. à thé cannelle<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
cuil. à thé sel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
cuil. à thé de poudre d’ail<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">½
cuil. à thé poudre d’oignon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-list: l0 level1 lfo1; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
tasses de pacanes (demi ou en morceaux)<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: "Segoe UI","sans-serif";">Préchauffer le four à 350<sup>o</sup>F.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Mélanger tous les ingrédients
ensemble sauf les pacanes. Ensuite
ajouter les pacanes pour bien les enrober.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Sur une plaque à biscuit mettre un
morceau de papier parchemin et étendre les pacanes.<o:p></o:p></span><br />
<span style="font-family: "Segoe UI","sans-serif";"><br /></span>
<span style="font-family: "Segoe UI","sans-serif";">Faire cuire environ 15 minutes ou jusqu'à dorées... les retourner au 4-5 minutes (important).</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Faire refroidir, elles deviendront
très croustillantes lorsqu’elles seront froides. Vous pouvez les conserver dans un bol
hermétique. <o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Idéal pour accompagner des salades.<o:p></o:p></span><br />
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<span style="font-family: "Segoe UI","sans-serif";">Voici une photo des pacanes dans la salade fraîcheur aux fruits d'été :</span><br />
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<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small;"> Photo : Annie Métivier</span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-92043346458094150462014-07-15T10:33:00.003-07:002014-07-15T11:34:08.444-07:00Salade fraîcheur aux fruits d’été<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Salade
fraîcheur aux fruits d’été<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yeJ2Nn7USPOYjvsnbslXAG62c2ix1notoxfTt3lDM6PpC21Xy_VbdUrwvaFuV44Q5AfBGrMfDe734AWbbctZpG6McAcQQPNpenTiXn-m1Nx_rCpEasryTUjJ0xfnota4DP28yG-qnq2o/s1600/2014-07-14+19.03.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yeJ2Nn7USPOYjvsnbslXAG62c2ix1notoxfTt3lDM6PpC21Xy_VbdUrwvaFuV44Q5AfBGrMfDe734AWbbctZpG6McAcQQPNpenTiXn-m1Nx_rCpEasryTUjJ0xfnota4DP28yG-qnq2o/s1600/2014-07-14+19.03.32.jpg" height="362" width="640" /></a></div>
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<span style="font-family: 'Segoe UI', sans-serif; text-align: justify;"><span style="font-size: x-small;"> Photo : Annie Métivier</span></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Au départ je ne suis pas une fan de salade, sauf la salade césar bien entendue (ma préférée) et surtout pas quand j'ai vu que dans la recette il y avait des bébés épinards, mais cette recette me parlait, alors go à l'épicerie m'acheter des bébés et des poires :)</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Finalement le verdict : j'aurais mangé juste ça pour le souper.... une salade santé rafraîchissante... menoum menoum... se ne sera pas la dernière fois que j'en prépare.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Mon chum lui aussi en aurait juste mangé pour le souper.... une recette à conserver dans vos livres de recettes, surtout pour épater vos invités.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">J'ai décidé également de faire une recette de pacanes rôties.... j'ai presque mangé le pot en entier hi hi hi.....</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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<b><span style="font-family: "Segoe UI","sans-serif";">Vinaigrette <o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1/3
tasse de sirop d’érable<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
tasse d’huile d’olive<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe de moutarde de dijon<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe de ciboulette fraîche hachée<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à soupe de jus de citron<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
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cuil. à soupe de ketchup<o:p></o:p></span></div>
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<b><span style="font-family: "Segoe UI","sans-serif";">Salade<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: "Segoe UI","sans-serif";">2 poires<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">Un
peu de jus de citron<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
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sac de bébé épinards de 142g<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">15
fraises<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
tasse de bleuets<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">½
tasses de <a href="http://saveursettextures.blogspot.ca/2014/07/pacanes-roties-lerable.html">pacanes rôties à l'érable</a><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">Sel
et poivre au goût<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt; mso-bidi-font-weight: bold;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Préparer la vinaigrette en
fouettant tous les ingrédients ensemble.
Réserver.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Couper les poires en quartier et
les déposer dans un saladier, arroser d’un peu de jus de citron. Ajouter le reste des ingrédients et verser la
vinaigrette. Remuer très délicatement.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Conseil d’Annie : après avoir
fait la recette, les fruits restent au fond, alors je préfère prendre des
petites assiettes individuelles et ajouter de la salade, les fruits et parsemer
de pacanes, ensuite arroser chaque portion de vinaigrette.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Source : Livre les plaisirs gourmands de Caty (Salades)</span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-17625957273765828782014-07-15T09:33:00.004-07:002014-07-15T09:45:12.126-07:00Sundae aux fraises et vinaigre balsamique<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Sundae
aux fraises et vinaigre balsamique<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij38XFjwpZgd63csAYxDZAN3R0eagZnPZkbPt5i0Z2_wwFY9RUEYZAH1jDI4-LoY5jars6AWrBpKC05FiAjTcPQg1nRad1aPL6sQgSwRZ-lnf3Kl6YjhUWp-SliFzmNeGRC6pJiSCMB3Cm/s1600/2014-07-14+20.13.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij38XFjwpZgd63csAYxDZAN3R0eagZnPZkbPt5i0Z2_wwFY9RUEYZAH1jDI4-LoY5jars6AWrBpKC05FiAjTcPQg1nRad1aPL6sQgSwRZ-lnf3Kl6YjhUWp-SliFzmNeGRC6pJiSCMB3Cm/s1600/2014-07-14+20.13.30.jpg" height="640" width="361" /></a></div>
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<span style="font-size: x-small;"> <span style="font-family: Segoe UI, sans-serif;">Photo : Annie Métivier</span></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Vous voulez en prendre une bouchée n'est-ce pas? </span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Encore une fois une recette couronnée de succès :) Encore une fois, merci Ricardo :)</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Rien à dire de négatif, rien, rien.... je ne suis pas une adepte de sundae aux fraises... mais lui, là lui... là là là... excellent... surtout avec le vinaigre balsamique, oui vous avez bien lu vinaigre balsamique. Un beau mélange de goût avec le coulis aux fraises. J'étais sceptique, je ne voulais pas le faire et l'ajouter dans le sundae, mais ça fait toute la différence.</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Il faut par contre choisir un vinaigre balsamique de qualité.</span></div>
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<span style="font-family: "Segoe UI","sans-serif";">En tout cas tout mon monde l'ont aimé, et l'ont adoré :)</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<div class="MsoNormal">
<b><span style="font-family: "Segoe UI","sans-serif";">Coulis
de fraises<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: 42.55pt; text-indent: 1cm;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">3
tasses de fraises fraîches, coupées en deux<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 42.55pt; text-indent: 1cm;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1/3
tasse de sucre<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<br /></div>
</div>
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<b><span style="font-family: "Segoe UI","sans-serif";">Sirop
au vinaigre balsamique<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; tab-stops: 92.15pt; text-align: justify; text-indent: 34.9pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1/3
tasse de sirop d’érable<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; tab-stops: 92.15pt; text-align: justify; text-indent: 34.9pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1/3
tasse de vinaigre balsamique de qualité<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<b><span style="font-family: "Segoe UI","sans-serif";">Sundae
<o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo3; tab-stops: 92.15pt; text-align: justify; text-indent: 34.9pt;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">24
fraises tranchées<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">½
crème 35%<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à soupe de sucre<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">4
tasses de crème glacée à la vanille ou vanille française<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: 6.0pt; mso-outline-level: 3; vertical-align: baseline;">
<b><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-bidi-font-style: italic; mso-fareast-language: FR-CA;">Coulis de
fraises<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "Segoe UI","sans-serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">Dans une casserole, mélanger les fraises et le
sucre. Porter à ébullition, à feu moyen, en remuant fréquemment et laisser
mijoter de 6 à 8 minutes. Au mélangeur, réduire les fraises en une purée lisse.
Passer au tamis. Laisser tiédir. Couvrir et réfrigérer 1 h 30. Pour accélérer
le refroidissement, mettre au congélateur en remuant fréquemment jusqu’à la
température ambiante. Ajouter les fraises tranchées et bien mélanger. Réserver.</span><b><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-fareast-language: FR-CA;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 16.8pt; mso-outline-level: 3; vertical-align: baseline;">
<b><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-bidi-font-style: italic; mso-fareast-language: FR-CA;">Sirop au
vinaigre balsamique<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "Segoe UI","sans-serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">Dans une casserole, porter à ébullition le sirop
d’érable et le vinaigre. Cuire jusqu’à ce qu’un thermomètre à bonbons indique
110 °C (225 °F), soit environ 5 minutes. Retirer du feu et verser le sirop dans
un bol. Laisser refroidir et couvrir. Le conseil de Annie : la prochaine fois, je le ferai bouillir jusqu'à</span><span style="background-color: transparent; color: #222222; font-family: 'Segoe UI', sans-serif; font-size: 12pt;"> 106 °C , je le trouvais un peu trop épais.</span></div>
<br />
<div class="MsoNormal" style="background: white; line-height: 13.5pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 16.8pt; mso-outline-level: 3; vertical-align: baseline;">
<b><i><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-fareast-language: FR-CA;">Sundae<o:p></o:p></span></i></b></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "Segoe UI","sans-serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">Dans un bol, fouetter la crème avec le sucre.
Réfrigérer.</span><b><span style="color: #222222; font-family: "Segoe UI","sans-serif"; mso-fareast-language: FR-CA;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "Segoe UI","sans-serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">Dans six verres à sundae, répartir la moitié du
mélange de fraises, couvrir d’une boule de crème glacée et arroser d’un filet
de sirop au vinaigre balsamique. Poursuivre avec une boule de crème glacée, le
reste du mélange de fraises et garnir de rosaces de crème fouettée. Terminer
avec un filet de sirop au vinaigre balsamique</span><span style="border: none windowtext 1.0pt; color: #222222; font-family: "inherit","serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;">.</span><b><span style="color: #222222; font-family: "inherit","serif"; mso-fareast-language: FR-CA;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="border: none windowtext 1.0pt; color: #222222; font-family: "inherit","serif"; mso-border-alt: none windowtext 0cm; mso-fareast-language: FR-CA; padding: 0cm;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; vertical-align: baseline;">
<span style="color: #222222; font-family: 'Segoe UI', sans-serif;">Source : </span><a href="http://www.ricardocuisine.com/recettes/6329-sundae-aux-fraises-et-au-vinaigre-balsamique" style="background-color: transparent; font-family: 'Segoe UI', sans-serif;"><span style="color: blue;">Sundae aux fraises Ricardo</span></a></div>
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<span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
<br />
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<br /></div>
<br />
<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-44576025639207718492014-07-13T19:31:00.003-07:002014-07-16T19:02:24.330-07:00Salade de chou crémeuse<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Salade
de chou crémeuse<o:p></o:p></span></i></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jOATPfvgU24rqqr2QJnUt7cv94S9T2hkgj_lvrFEoTOrPnAYbCwhiUdlQwlPxeZPOG6tUuMsZUtMWrcblgSbaxa4L3XS8ttPRoLcTokoHyH9rGfBBfZb4LGU2Q7crwbmyN48fuY85rem/s1600/2014-06-09+15.59.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jOATPfvgU24rqqr2QJnUt7cv94S9T2hkgj_lvrFEoTOrPnAYbCwhiUdlQwlPxeZPOG6tUuMsZUtMWrcblgSbaxa4L3XS8ttPRoLcTokoHyH9rGfBBfZb4LGU2Q7crwbmyN48fuY85rem/s1600/2014-06-09+15.59.35.jpg" height="362" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small; text-align: justify;"> Photo : Annie Métivier</span></div>
<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small; text-align: justify;"><br /></span>
<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small; text-align: justify;"><br /></span>
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<span style="font-family: "Segoe UI","sans-serif";"> Tout le monde a adopté cette recette de salade de chou, elle est crémeuse à souhait....</span></div>
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<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Ce n'est pas la St-Hubert, mais elle a sa place à la table...</span></div>
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<span style="font-family: "Segoe UI","sans-serif";"><br /></span></div>
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<span style="font-family: Segoe UI, sans-serif;">Si vous aimez la relish vous pouvez même y ajouter 1/2 à la recette de la sauce crémeuse et 1/2 cuil. à thé de sauce worcesteshire si vous le désirez.</span></div>
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<span style="font-family: Segoe UI, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: Segoe UI, sans-serif;">N'hésitez pas à la modifier, car tous ses ingrédients se marient très bien ensemble... donc vous pouvez enlever ou rajouter ingrédients... le secret goûter à la sauce avant de la mélanger à la salade.... Elle est à son meilleure après quelques heures passées au réfrigérateur.</span></div>
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<span style="font-family: Segoe UI, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="font-family: Segoe UI, sans-serif;">J'ai essayé une recette de salade de chou vinaigrée également mais ma recette a été à la poubelle.... ;) J'ai donc une autre recette à essayer et si je la réussit, je vous la donne... c'est promis... </span></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 127.6pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; punctuation-wrap: simple; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-autospace: none; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
chou vert<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
à 2 branches de céleri coupé fin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
à 2 carottes coupées en juliennes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
oignon haché ou ¼ tasse<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; punctuation-wrap: simple; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-autospace: none; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe de persil frais haché<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe de ciboulette fraiche et/ou échalotte<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; punctuation-wrap: simple; tab-stops: 127.6pt; text-align: justify; text-autospace: none; vertical-align: baseline;">
<br /></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Pour
la sauce crémeuse<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; punctuation-wrap: simple; tab-stops: 127.6pt; text-align: justify; text-autospace: none; vertical-align: baseline;">
<br /></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
tasse de mayonnaise Helmann’s<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">¼
tasse de crème sure<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 89.3pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; punctuation-wrap: simple; tab-stops: list 89.3pt left 127.6pt; text-align: justify; text-autospace: none; text-indent: -18.0pt; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">1
cuil. à soupe de jus de citron<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;">º<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">2
cuil. à soupe de vinaigre de cidre<o:p></o:p></span></div>
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cuil. à soupe de sucre<o:p></o:p></span></div>
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cuil. à soupe de moutarde de Dijon<o:p></o:p></span></div>
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cuil. à soupe de moutarde à l’ancienne<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">Sel
et poivre au goût<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt; mso-bidi-font-weight: bold;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Râper finement le chou ou le couper
en couche mince avec un bon couteau. Déposer le chou, le céleri, les carottes, les
oignons, le persil et la ciboulette dans un grand bol. Bien mélanger.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Préparer la sauce crémeuse en
mélangeant bien tous les ingrédients ensemble dans un bol. Ajouter un peu de mélange de chou à la fois dans
la sauce, il se peut qu’il vous reste de la préparation de chou, tout
dépendamment de la grosseur de votre chou.
Mettre au réfrigérateur 2 à 3 heures avant de servir. S’il vous reste de la préparation au chou,
conservez là pour faire une salade de chou vinaigrée.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Vous pouvez également ajouter ½ tasse
de relish à la préparation de la sauce crémeuse.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Se conserve 2 à 3 jours au
réfrigérateur.<o:p></o:p></span><br />
<span style="font-family: "Segoe UI","sans-serif";"><br /></span>
<span style="font-family: "Segoe UI","sans-serif";">Source : Je me suis inspiré de la recette du livre ''Les plaisirs gourmands de Caty'' mais en y apportant des modifications...</span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-19323384630400639192014-07-12T09:16:00.001-07:002014-07-16T19:03:10.892-07:00Pâte à pizza<div align="center" class="MsoNormal" style="tab-stops: 127.6pt; text-align: center;">
<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Pâte à pizza <o:p></o:p></span></i></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small; text-align: justify;"> Photo : Annie Métivier</span></div>
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<span style="font-family: 'Segoe UI', sans-serif;">Notre pizza maison.... on n'a trouvé la
recette de pâte parfaite... et c'est toujours mon conjoint qui veut la faire... Ha! les hommes et leur pizza pi leur B.B.Q. mais que ferions-nous sans eux :)</span></div>
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Voici la recette (comme au resto) <br />
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Quantité : donne 2 pizzas de 8 po (vous pouvez doubler la recette)...<o:p></o:p></span></div>
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<span style="font-family: 'Segoe UI', sans-serif;">Moi je me fais toujours une bonne pizza aux fruits de mer :)</span></div>
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<span style="font-family: 'Segoe UI', sans-serif;">Que dire de plus....</span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">2 cuil. à soupe
de sucre</span><span lang="FR" style="font-family: "Segoe UI","sans-serif";"> </span><span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">1 tasse d’eau
tiède</span><span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
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enveloppe de levure sèche pour la pizza<o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">2 cuil. à soupe
d’huile d’olive</span><span lang="FR" style="font-family: "Segoe UI","sans-serif";">
</span><span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">2 ½ tasses de
farine</span><span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">¼ cuil. à thé
sel en rajouter plus si vous voulez la pâte plus salée</span><span style="font-family: "Segoe UI","sans-serif";"><o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Dissoudre le sucre dans l'eau tiède environ 38<sup>o</sup>C
(Pour s'assurer de la bonne température de l'eau, prendre un thermomètre ou
laisser couler l'eau du robinet jusqu'à ce qu'elle soit à la température du corps. Saupoudrer de levure et laisser reposer 5
minutes, jusqu'à ce que des bulles se forment. Ajouter l'huile.<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Mélanger la farine avec le sel dans le contenant
du robot culinaire ou dans le gros mélangeur.
À vitesse moyenne, mélanger en versant graduellement la préparation
liquide. Continuer à mélanger environ 30
secondes, jusqu'à ce que la pâte décolle des parois du contenant. La pâte doit former une boule lisse,
élastique et un peu collante.<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Pétrir la pâte de 1 à 2 minutes sur une surface
de travail farinée en procédant ainsi : plier la pâte sur elle-même, pousser
avec la paume de la main, puis faire pivoter la pâte d'un quart de tour. Répéter ces trois étapes jusqu'à l'obtention
d'une boule de pâte lisse.<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Huiler un grand bol et y déposer la pâte. Couvrir d'une pellicule plastique. Laisser gonfler à température ambiante
pendant 1 à 2 heures, jusqu'à ce que la pâte ait doublé de volume. Pour savoir si la pâte est bien levée, y
enfoncer 2 doigts. Si les doigts
laissent une empreinte, la pâte est prête.<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Faire dégonfler la pâte en y enfonçant le poing
une fois celle-ci bien levée, diviser la pâte en 2 boules (ou en quatre pour
des pizzas individuelles). La pâte non
cuite peut-être congelée jusqu'à 1 mois dans un sac hermétique.<o:p></o:p></span></div>
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<span lang="FR" style="color: #333333; font-family: "Segoe UI","sans-serif"; mso-ansi-language: FR; mso-fareast-language: FR-CA;">Étirer graduellement chaque boule, en procédant
du centre vers l'extérieur, jusqu'à l'obtention d'un cercle de (8 po) pour une pizza aux rebords bien épais ou
jusqu'à (10 po) pour une croûte plus mince.
Laisser reposer 5 minutes...<o:p></o:p></span></div>
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Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0tag:blogger.com,1999:blog-4787421372912791157.post-55241534963463142762014-07-12T08:15:00.003-07:002014-07-16T19:03:25.124-07:00Tarte Jell-O aux fraises<br />
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Tarte Jell-O aux fraises<o:p></o:p></span></i></div>
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<span style="font-family: 'Segoe UI', sans-serif; font-size: x-small; text-align: justify;"> Photo : Annie Métivier</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Quand j'étais jeune, ma mère me préparait une tarte à la Jell-O aux fraises... c'était juste de la Jell-O avec du sucre et de l'eau... voir à la fin de cette recette pour avoir la vrai de vrai recette de ma grand-mère, si vos enfants aiment la Jell-O se sera leur préférée....</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Je voulais en faire une variante, et celle-ci je l'ai trouvée sur le site de Ricardo... il manquait de préparation pour recouvrir mes fraises alors j'ai doublé la recette. Si vous avez 2 petits fonds de tarte pas trop profonds, vous en aurez assez pour en faire 2.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Vous allez adopter cette tarte, j'en suis convaincue et elle sera dans vos desserts rafraîchissants d'été préférés.</span></div>
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<span style="font-family: Segoe UI, sans-serif;">Accompagné de crème fouettée.... c'est que WOW !</span></div>
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<span style="font-family: Segoe UI, sans-serif;">La recette, la quantité d'ingrédient est déjà doublée....</span></div>
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<span style="font-family: "Segoe UI","sans-serif";"> </span><span style="font-family: 'Segoe UI', sans-serif;"> </span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Ingrédients
<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Segoe UI","sans-serif";">3
cuil. à soupe de fécule de maïs<o:p></o:p></span></div>
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tasse d’eau froide<o:p></o:p></span></div>
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tasse de sucre<o:p></o:p></span></div>
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tasse d’eau<o:p></o:p></span></div>
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petite boîte de Jell-O à la fraise<o:p></o:p></span></div>
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tasses de fraises coupées en rondelles<o:p></o:p></span></div>
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abaisse de pâte cuite ou 1 fond de tarte aux biscuits graham<o:p></o:p></span></div>
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<span style="color: #c00000; font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;">Préparation</span><span style="font-family: "Segoe UI","sans-serif"; font-size: 16.0pt;"> <o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Mettre les fraises bien réparties
dans l’abaisse de pâte. Tout
dépendamment de la grosseur et de la profondeur de votre fond de tarte, il se
pourrait que vous ayez besoin d’un peu plus de fraises, mais vous aurez assez
de liquide.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Délayer la fécule de maïs dans l’eau
froide. Réserver. <o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Dans une casserole dissoudre le sucre
dans l’eau, ajouter la poudre Jell-O, porter à ébullition et ajouter le mélange
de fécule de maïs en remuant. Faire
bouillir jusqu’à épaississement toujours en remuant. Si la préparation est trop liquide, reprendre
une petite quantité de fécule de maïs délayer dans un peu d’eau froide et en
vider peu à la fois tout en remuant jusqu’à un bel épaississement.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Faire couler la préparation de
Jell-O doucement sur toutes les fraises, mettre au réfrigérateur. Ensuite dégustez.<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Source : <a href="http://www.ricardocuisine.com/recettes/2044-tarte-aux-fraises-de-maman-comme-dans-les-annees-70" target="_blank">Ricardo : Tarte aux fraises de maman comme dans les années 70</a></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Voici maintenant la recette de ma mouman :) les enfants adorent... je garde tellement un bon souvenir de cette recette.....</span></div>
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">Tarte
aux fraises froides<o:p></o:p></span></i></div>
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<i><span style="font-family: Soljik-Dambaek; font-size: 48.0pt; mso-bidi-font-family: Arial;">de grand-maman</span></i></div>
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<span style="font-family: "Segoe UI","sans-serif";"> </span><span style="font-family: 'Segoe UI', sans-serif;"> </span></div>
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<span style="font-family: "Segoe UI","sans-serif"; font-size: 16.0pt; mso-bidi-font-weight: bold;">Préparation<o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Faire cuire un fond de tarte. Quand c’est cuit couper en tranche des
fraises fraîches et mettre dedans. <o:p></o:p></span></div>
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<span style="font-family: "Segoe UI","sans-serif";">Préparer un paquet de Jello aux
fraises avec 1 tasse de sucre blanc, quand la Jello commence à prendre dans le
congélateur la sortir et la vider sur les fraises. Par la suite remettre au réfrigérateur
jusqu’à ce que la Jello soit complètement prise. Servir avec de la crème fouettée.<o:p></o:p></span></div>
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<br />Annie Épicurehttp://www.blogger.com/profile/09345153529336778180noreply@blogger.com0