tag:blogger.com,1999:blog-89452533313515759162024-03-05T15:07:57.688+01:00Les délices de Cornéliarecettes, inspirations et bonnes adresses ; )Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8945253331351575916.post-86229701759712291462015-01-18T12:36:00.000+01:002015-01-18T12:36:38.354+01:00NOBU London<div class="MsoNormal" style="text-align: justify;">
Nobu est un restaurant qui me
faisait envie depuis des années. J’ai failli y aller lorsque j’étais à
Melbourne en 2013 mais par manque de temps ça n’a pas pu se faire. Donc quand j’ai
pris mes billets d’avion pour Londres en octobre dernier je me suis précipitée
dans la foulée pour réserver une table. Il était hors de question que je n’y
aille pas cette fois-ci.<o:p></o:p></div>
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Il y a deux restaurants Nobu à
Londres. Je suis allée à celui du Metropolitan Hotel, le premier à avoir ouvert
en Europe. La décoration est très sobre mais la nourriture est un plaisir pour
les yeux et les papilles.<o:p></o:p></div>
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J’ai commandé un Daiquiri au Yuzu
avec une <i>Regular Bento Box</i>. Je
voulais pouvoir goûter plusieurs plats différents. Je n’ai pas regretté car je
n’ai pas pu la finir.<o:p></o:p></div>
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Dans cette Bento box il y a :
<o:p></o:p></div>
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-une salade avec des sashimi et
de la sauce Matsuhisa (Sashimi salad with Matsuhisa dressing)<o:p></o:p></div>
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-des tempura de petites crevettes
( Baby tiger shrimp tempura with Punzu)<o:p></o:p></div>
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-black cod with Miso (un pur
délice ! C’est ce que j’ai préféré et c’est aussi la spécialité du
restaurant)<o:p></o:p></div>
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-du riz et des légumes épicés
(Vegetable Spicy Garlic with rice)<o:p></o:p></div>
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-des sushis</div>
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C’est un restaurant que je
recommande de faire au moins une fois dans sa vie. Pour ceux qui ne connaissent
pas, ce n’est pas de la nourriture japonaise traditionnelle comme dans les
restaurants de la rue Saint Anne à Paris. Le chef Nobu Matsuhisa incorpore des
influences sud-américaines dans sa cuisine et c’est ce qui fait la différence. <o:p></o:p></div>
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A ma connaissance il n’y a pas encore
d’adresse en France. Vous trouverez toutes les adresses dans le lien
ci-dessous.<o:p></o:p></div>
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<a href="http://www.noburestaurants.com/">http://www.noburestaurants.com/</a><o:p></o:p></div>
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<br /></div>
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xoxo.<o:p></o:p></div>
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A.<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com3tag:blogger.com,1999:blog-8945253331351575916.post-60293326794326614592014-10-14T20:16:00.000+02:002014-10-14T20:16:00.497+02:00Layer cake noix de coco/chocolat blanc<div class="MsoNormal" style="text-align: justify;">
Je suis tombée par hasard sur le
blog de la très talentueuse Lilie Bakery. J’ai eu envie de tester sa dernière
recette (<a href="http://liliebakery.fr/layer-cake-raffaello/">http://liliebakery.fr/layer-cake-raffaello/</a>)
. Je l’ai toutefois légèrement modifiée pour l’adapter à mon goût. <o:p></o:p></div>
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Vous allez donc préparer deux
gâteaux de 15 cm de diamètre chacun et ensuite les assembler.<o:p></o:p></div>
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Vous avez besoin pour la base
de : <o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->5 œufs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->300g de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->125g d’amandes en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café de bicarbonate de soude<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->200g de beurre en pommade<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->200ml de lait de coco<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->280ml de lait<o:p></o:p></div>
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Pour le fourrage au cream
cheese :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->300g de cream cheese<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->3 cuillères à soupe de sucre glace <o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à soupe de noix de coco râpée<o:p></o:p></div>
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Glaçage crème au beurre et au
cream cheese :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->3 cuillères à soupe de sucre glace<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->300g de cream cheese<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->150g de beurre <o:p></o:p></div>
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Ganache chocolat blanc :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->180g de chocolat blanc<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->6 cuillères à soupe de crème liquide <o:p></o:p></div>
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Préparer la pâte :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;"> </span><!--[endif]-->Préchauffer
le four à 180°C<o:p></o:p></div>
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<!--[if !supportLists]-->2)<span style="font-size: 7pt;"> </span><!--[endif]-->Monter
5 blancs d’œufs en neige<o:p></o:p></div>
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<!--[if !supportLists]-->3)<span style="font-size: 7pt;"> </span><!--[endif]-->Mélanger
300g de farine, 200g de sucre, 1 cuillère à café de bicarbonate de soude et
125g de poudre d’amandes.<o:p></o:p></div>
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<!--[if !supportLists]-->4)<span style="font-size: 7pt;"> </span><!--[endif]-->Ajouter
le beurre ramolli, 200ml de lait de coco et 250ml de lait.<o:p></o:p></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;"> </span><!--[endif]-->Incorporer
les blancs d’œufs petit à petit.<o:p></o:p></div>
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<!--[if !supportLists]-->6)<span style="font-size: 7pt;"> </span><!--[endif]-->Diviser
la pâte en deux et faire cuire 45 minutes.<o:p></o:p></div>
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Préparer la crème au cream cheese :<o:p></o:p></div>
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<!--[if !supportLists]-->7)<span style="font-size: 7pt;"> </span><!--[endif]-->Fouetter
300g de cream cheese et trois cuillères à soupe de sucre glaçe et 1 cuillère à
soupe de noix de coco râpée.<o:p></o:p></div>
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<!--[if !supportLists]-->8)<span style="font-size: 7pt;"> </span><!--[endif]-->8
Découper en deux chaque gâteau et mettre une épaisse couche de crème au cream
cheese entre chaque étage.<o:p></o:p></div>
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Préparer le glaçage cream cheese
/ beurre :<o:p></o:p></div>
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<!--[if !supportLists]-->9)<span style="font-size: 7pt;"> </span><!--[endif]-->Rendre
le beurre en pommade et le mélanger avec 3 cuillères à soupe de sucre glace et
300g de cream cheese.<o:p></o:p></div>
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<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->10)<span style="font-size: 7pt;"> </span><!--[endif]-->Recouvrir
le gâteau du glaçage et mettre au frais.<o:p></o:p></div>
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<br /></div>
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Préparer la ganache au chocolat
blanc :<o:p></o:p></div>
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<!--[if !supportLists]-->11)<span style="font-size: 7pt;"> </span><!--[endif]-->Dans
une casserole faire chauffer 6 cuillères à soupe de crème liquide. Sortir du
feu et laisser fondre la tablette de chocolat blanc dessert.<o:p></o:p></div>
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<!--[if !supportLists]-->12)<span style="font-size: 7pt;"> </span><!--[endif]-->Étaler
la ganache sur le gâteau.<o:p></o:p></div>
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<!--[if !supportLists]-->13)<span style="font-size: 7pt;"> </span><!--[endif]-->Décorer
comme bon vous semble et laisser au moins 1h au frais.<o:p></o:p></div>
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<!--[if !supportLists]-->14)<span style="font-size: 7pt;"> </span><!--[endif]-->Déguster.<o:p></o:p></div>
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Xoxo.</div>
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A.<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-32341050240521143442014-09-07T18:19:00.000+02:002014-09-07T18:19:05.047+02:00Cupcakes pralines roses et framboises<div class="MsoNormal">
Une petite recette de cupcakes aux framboises et pralines
roses. Je me suis inspirée de la recette du Barbie de Chloé S. J’ai cependant
modifié la recette de base.<o:p></o:p></div>
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Il vous faut pour la pâte :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 yaourt à la framboise<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->3 pots de yaourt de farine<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 sachet de levure<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->4 œufs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 pot de yaourt de sucre<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->120g de beurre<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de pralines roses</div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Une cuillère
à café de colorant alimentaire rose<o:p></o:p></div>
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Pour le topping :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->400g de cream cheese type philadelphia<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->4 cuillères à soupe de sucre glace<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Un peu de colorant rose<o:p></o:p></div>
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<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Commencez par préchauffer le four à 150°C.<o:p></o:p></div>
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<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Dans un bol mélanger le yaourt, la farine, la
levure, le beurre, les œufs et le sucre.<o:p></o:p></div>
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<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Ajoutez ensuite le colorant et les pralines.<o:p></o:p></div>
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<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Disposez des caissettes en papier dans le moule
puis versez la pâte aux trois-quarts de la caissette.<o:p></o:p></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Faire cuire environ 25 minutes et laissez
refroidir.<o:p></o:p></div>
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<!--[if !supportLists]-->6)<span style="font-size: 7pt;">
</span><!--[endif]-->Pour le glaçage mélangez le sucre glace, le
cream cheese et le colorant puis mettre dans une poche à douille.</div>
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.<o:p></o:p></div>
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<!--[if !supportLists]-->7)<span style="font-size: 7pt;">
</span><!--[endif]-->Vous pouvez ensuite décorez vos cupcakes avec
des pralines, des étoiles, des cœurs bref avec tout ce que vous voulez.<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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Xoxo.<o:p></o:p></div>
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<div class="MsoNormal">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com1tag:blogger.com,1999:blog-8945253331351575916.post-72796262718046277382014-08-26T12:43:00.001+02:002014-08-26T12:43:14.782+02:00L'éclair de génie<div class="MsoNormal" style="text-align: justify;">
L’éclair de génie est la nouvelle
adresse dont je ne peux plus me passer lorsque je suis à Paris. Je suis allée
au concept store du Marais et ce fut un vrai coup de cœur.<o:p></o:p></div>
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<br /></div>
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Je dois avouer que les éclairs ne sont pas mes
gâteaux préférés, cependant, Christophe Adam m’a réconcilié avec un des desserts
qui représente le mieux la France à l’étranger.<o:p></o:p></div>
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<br /></div>
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Je n’ai pas pu tous les goûter
mais j’ai déjà mes favoris, à savoir Citron Yuzu, Caramel beurre salé, passion
framboise et Praliné-noisette.<o:p></o:p></div>
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Donc si vous êtes de passage à
Paris vous savez quoi faire ! <o:p></o:p></div>
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<br /></div>
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Le chef propose aussi des éclairs glacés, des bonbons au chocolat et des pâtes à tartiner.Il y a actuellement deux concept
store, un dans le Marais et l’autre à Passy. Vous trouverez les adresses en bas
de page.</div>
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<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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Concept store du Marais<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 13.5pt; margin-bottom: 18.75pt; mso-add-space: auto; vertical-align: baseline;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; text-transform: uppercase;">14 RUE PAVÉE 75004 PARIS</span></div>
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Concept store de Passy<o:p></o:p></div>
<div class="MsoNormalCxSpMiddle" style="line-height: 13.5pt; margin-bottom: 18.75pt; mso-add-space: auto; vertical-align: baseline;">
<span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; text-transform: uppercase;">GALLERIE COMMERCIALE DU PASSY PLAZZA<br />
53 RUE DE PASSY 75016 PARIS</span></div>
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<span style="line-height: 18px; text-transform: uppercase;">http://www.leclairdegenie.com/</span></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-67580423314037301922014-06-21T16:44:00.000+02:002014-06-21T16:44:51.328+02:00Tarte aux deux citrons de Jamie Oliver<div class="MsoNormal">
Cette tarte est la recette que je réussis le mieux avec le
Carrot cake.<o:p></o:p></div>
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C’est mon dessert préféré en été. Il est important de
prendre le temps de faire soit même la pâte, elle n’en sera que meilleure.<o:p></o:p></div>
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Il vous faut donc :<o:p></o:p></div>
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Pour la pâte :<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->125g de beurre<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de sucre glace<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 pincée de sel<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de farine<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 jaunes d’œufs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillérées à soupe de lait froid.<o:p></o:p></div>
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Pour la garniture au citron :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->340g de sucre en poudre selon la recette mais je
n’en mets que 150 à 200g, je teste la préparation pour vérifier que ce ne soit
pas trop acide<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->8 gros œufs fermiers<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->35cl de crème épaisse (que je remplace par de la
crème de soja)<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->20cl de jus de citron vert<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->10cl de jus de citron<o:p></o:p></div>
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On va commencer par préparer la pâte, en général je fais ce
dessert la veille pour le lendemain.<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Faites fondre le beurre puis mélangez le au
sucre glace et le sel. <o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Ajoutez la farine et les jaunes d’œufs. Lorsque
la pâte ressemble à une sorte de chapelure assez grossière ajoutez le lait
froid.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Mélangez et pétrissez quelques instants, puis
formez la pâte en boule. Farinez légèrement et étalez aux dimensions
souhaitées. Travaillez rapidement la pâte puis formez une boule et emballez
dans un film alimentaire et laissez reposer 1h00 au réfrigérateur.<o:p></o:p></div>
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<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Lustrez la surface de la pâte avec du jaune d’œuf
battu et faites cuire le fond de tarte sans garniture pendant 10 à 12 minutes à
180°C. <o:p></o:p></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Mélangez le sucre et les œufs dans un saladier.
Ajoutez la crème et les jus de citrons. Versez la crème au citron dans le fond
de tarte.<o:p></o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt;">
</span><!--[endif]-->Faire cuire 45 minutes à 180°C. La crème doit
prendre légèrement mais rester assez souple au centre de la tarte.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->7)<span style="font-size: 7pt;">
</span><!--[endif]-->Laissez refroidir plusieurs heures au frais.<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
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Xoxo.<o:p></o:p></div>
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A.</div>
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<o:p></o:p>Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-28311727102094166062014-06-15T14:44:00.000+02:002014-08-26T12:50:00.586+02:00Birthday cake Tiffany Box<div class="MsoNormal" style="text-align: justify;">
Désolé pour cette petite absence
mais les dernières semaines ont été plutôt chargée. Donc aujourd’hui je vais
vous présenter la recette de mon gâteau d’anniversaire. Un layer cake ananas/coco
trouvé dans le magazine Elle. J’ai juste changé le glaçage car je voulais que
mon gâteau ressemble à une boite de chez Tiffany and co, qui n’est autre que ma
bijouterie préférée : )<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Ma cousine a réussi à me trouver
une pâte à sucre ressemblant au bleu Tiffany. Je dis bien ressemblant car il
est impossible de trouver le même bleu car c’est une marque déposée.<o:p></o:p></div>
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<div class="MsoNormal" style="text-align: justify;">
Vous aurez besoin de :</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->4 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->120g de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->25g de beurre fondu<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de sucre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de mascarpone<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->60g de sucre glace<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 boite d’ananas<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. de vanille en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à soupe de rhum<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->125g de noix de coco<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de pâte à sucre bleu<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g (voir moins si vous trouvez) de pâte à
sucre blanche<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;"> </span><!--[endif]-->Égouttez
l’ananas<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;"> </span><!--[endif]-->Mélangez
le mascarpone, le sucre glace et la vanille<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;"> </span><!--[endif]-->Préchauffez
le four à 210°C<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;"> </span><!--[endif]-->Séparez
les jaunes des blancs et fouettez les jaunes et le sucre jusqu’à ce que le mélange blanchisse et ajoutez la
farine.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt;"> </span><!--[endif]-->Battez
les blancs en neige ferme avec le sucre glace et ajoutez délicatement.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt;"> </span><!--[endif]-->Ajoutez
le beurre fondu<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->7)<span style="font-size: 7pt;"> </span><!--[endif]-->Mettre
dans un moule et faire cuire 25 minutes<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->8)<span style="font-size: 7pt;"> </span><!--[endif]-->Laissez
reposer 2h00 au frais<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->9)<span style="font-size: 7pt;"> </span><!--[endif]-->Coupez
le gâteau en deux étages<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->10)<span style="font-size: 7pt;"> </span><!--[endif]-->Imbibez
le gâteau avec le jus d’ananas.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->11)<span style="font-size: 7pt;"> </span><!--[endif]-->Étalez
une couche de mascarpone et posez les ananas coupé en morceaux dessus. Rajoutez
de nouveau de la crème dessus.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->12)<span style="font-size: 7pt;"> </span><!--[endif]-->Imbibez
la surface de l’autre moitié du gâteau et posez-le sur la garniture.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->13)<span style="font-size: 7pt;"> </span><!--[endif]-->Placez
au frigo pendant une heure.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->14)<span style="font-size: 7pt;"> </span><!--[endif]-->Etalez
du sucre glace sur le plan de travail et étalez la pâte à sucre bleu.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->15)<span style="font-size: 7pt;"> </span><!--[endif]-->Tartinez
une légère couche de confiture sur le gâteau pour faire tenir la pâte à sucre
et posez là sur le gâteau. Coupez l’excédent à l’aide d’un couteau.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->16)<span style="font-size: 7pt;"> </span><!--[endif]-->Etalez
la ppâte à sucre planche et taillez deux bandes blanche puis posez les en forme
de croix sur le gâteau. Liez avec un peu d’eau.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->17)<span style="font-size: 7pt;"> </span><!--[endif]-->Coupez
deux autres bandes plus petites et un nœud pour poser au milieu de la croix.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->18)<span style="font-size: 7pt;"> </span><!--[endif]-->Et
voilà vous avez votre jolie boite Tiffany ; )<o:p></o:p></div>
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<br /></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-2083349293020237582014-05-19T17:49:00.000+02:002014-05-19T17:49:00.875+02:00Brownie choco-coco<div class="MsoNormal" style="text-align: justify;">
Je vais vous présenter une
deuxième recette du livre Brownies comme à New York de Susie Theodorou (la
première étant celle-ci <a href="http://lesdelicesdecornelia.blogspot.fr/2014/01/pumpkin-bars.html">http://lesdelicesdecornelia.blogspot.fr/2014/01/pumpkin-bars.html</a>
)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQec1oLTY5v1Ykb2JlRFHsMaF2-Vqe8ynVHbp98WnJbyXHJutB2oV4xOtugx8sGRy9n_B4ENot7nuPk76YqIdDQO_YhUoloLoXTnTwQfobrrY19nKbq8aLIOyVv_lEhyyf1AfLlQgtXEfD/s1600/DSCN7887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQec1oLTY5v1Ykb2JlRFHsMaF2-Vqe8ynVHbp98WnJbyXHJutB2oV4xOtugx8sGRy9n_B4ENot7nuPk76YqIdDQO_YhUoloLoXTnTwQfobrrY19nKbq8aLIOyVv_lEhyyf1AfLlQgtXEfD/s1600/DSCN7887.JPG" height="240" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Ce brownie est fondant est
moelleux et rappelle un peu la barre chocolatée Bounty.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pour la pâte à brownie vous avez
besoin de :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->175g de chocolat noir dessert<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->115g de beurre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->150g de farine de blé<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. de levure chimique<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->¼ de c. à café de sel fin<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->400g de vergeoise<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs moyens<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Pour le cœur à la noix de coco :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->150g de coco râpée<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100ml de crème de coco sucrée en boite<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 œuf moyen battu<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Le jus d’1/2 citron<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 pincée de sel fin<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;"> </span><!--[endif]-->Préchauffer
le four à 180°C <o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;"> </span><!--[endif]-->Beurrez
un moule rectangulaire ou mettez-y du papier sulfurisé<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;"> </span><!--[endif]-->Préparez
la pâte à brownie en faisant fondre le chocolat et le beurre. Remuez jusqu’à ce
que le mélange soit homogène.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;"> </span><!--[endif]-->Tamisez
la farine, la levure et le sel. Battre le sucre et les œufs.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt;"> </span><!--[endif]-->Ajoutez
le chocolat fondu et les ingrédients secs.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt;"> </span><!--[endif]-->Préparez
la préparation à la noix de coco : mélangez la noix de coco râpée, la
crème de coco, l’œuf et le jus de citron.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->7)<span style="font-size: 7pt;"> </span><!--[endif]-->Versez
la moitié de la pâte à brownie dans le moule.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<!--[if !supportLists]-->8)<span style="font-size: 7pt;"> </span><!--[endif]-->Etalez
la préparation à la noix de coco puis recouvrir du reste de pâte à brownie.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->9)<span style="font-size: 7pt;"> </span><!--[endif]-->Mettre
au four pendant 45 minutes<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->10)<span style="font-size: 7pt;"> </span><!--[endif]-->Laissez
refroidir avant de déguster.<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
Xoxo<o:p></o:p></div>
<br />
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A.<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-78594137210020881792014-05-12T18:00:00.000+02:002014-05-12T18:00:00.206+02:00The Flower's café<div class="MsoNormal">
Ma famille et mes amis savent que le Bapz est mon salon de thé préféré à
Toulouse. C’est une vraie institution que m’a fait découvrir ma cousine et pour
moi ils font le meilleur cheesecake au monde ! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Le Bapz étant fermé le lundi je suis donc obligée d’aller
prendre mon thé ailleurs. Le Flower est un super salon de thé assez bien placé
dans Toulouse. Leurs tartes sont délicieuses tout comme leurs lattés, mocha
frappé et leur thé glacé.<o:p></o:p></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/AVvXsEgVmfhsqbYIFY3D0Y_8_0hRzddOyp-yVNwzdCIe_yCwvJ_jMKEPO5wf0IqzwmXbkyeXmvq6sgd8T73FTsKK57QF0uTCghpbEH3eKI1gBG4klst2m6hicm1tHFUvZxtAme8D_i1zV4Dskxpf/s1600/IMG00995-20140227-1646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmfhsqbYIFY3D0Y_8_0hRzddOyp-yVNwzdCIe_yCwvJ_jMKEPO5wf0IqzwmXbkyeXmvq6sgd8T73FTsKK57QF0uTCghpbEH3eKI1gBG4klst2m6hicm1tHFUvZxtAme8D_i1zV4Dskxpf/s1600/IMG00995-20140227-1646.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLaQKQNEiPOaCQXiyuZapbbKzbq2nIQ8NTcbrmC9oudC9DEpAA1sfQFuKOEeBraE7ClMJipERQgKzGx8RthIF9muj9Ir9ss2P4u23NF5ljafy-4FPHE9fP2Myf7ajvryv5RKNaHdf5ac9/s1600/IMG00996-20140227-1648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXLaQKQNEiPOaCQXiyuZapbbKzbq2nIQ8NTcbrmC9oudC9DEpAA1sfQFuKOEeBraE7ClMJipERQgKzGx8RthIF9muj9Ir9ss2P4u23NF5ljafy-4FPHE9fP2Myf7ajvryv5RKNaHdf5ac9/s1600/IMG00996-20140227-1648.jpg" height="320" width="240" /></a></div>
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<br /></div>
<div class="MsoNormal">
Je préfère l’étage à la terrasse mais lorsqu'il fait beau
c’est agréable de pouvoir profiter du soleil tout en sirotant un bon thé
glacé : ) <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Xoxo<o:p></o:p></div>
<div class="MsoNormal">
A.<o:p></o:p></div>
<div class="MsoNormal">
The Flower’s café<o:p></o:p></div>
<div class="MsoNormal">
6 place Roger Salengro<o:p></o:p></div>
<div class="MsoNormal">
31000 Toulouse<o:p></o:p></div>
<div class="MsoNormal">
05 34 44 93 66<o:p></o:p></div>
<br />
<div class="MsoNormal">
http://www.theflowerscafe.com/<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-21826993915223885212014-05-05T15:55:00.000+02:002014-05-05T15:55:00.113+02:00gâteau de Pâques<div class="MsoNormal" style="text-indent: 35.4pt;">
Pâques, comme Noël, rime avec repas de famille. Il a bien fallu
que je trouve une recette à faire pour ce dernier. Au départ je voulais
réaliser des plaisirs sucrés, comme chez Ladurée ou Pierre Hermé, mais je n’avais
jamais essayé avant. J’ai donc plus ou moins inventé cette recette de gâteau au
chocolat au lait.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-indent: 35.4pt;">
Donc il vous faut :<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 ou 3 tablettes de chocolat au lait Nestlé dessert<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->4 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;"> 2</span> cuillères à soupe de sucre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->6 cuillères à soupe de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 sachet de pralin<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café de bicarbonate de soude ou de
levure<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavGxtDu66TdlRsh0mC6LS7GY1Fs-Ks_NS-r_BvWWpzgONe3ECMYU99-Ilj5n24RkJJS6xS99v_krDYsfIZm8XePC9uwAOARyppnW9icdtyfYq_7za78aiMHjGvjknL5M2b-H_XS_YK1Bd/s1600/DSCN7824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavGxtDu66TdlRsh0mC6LS7GY1Fs-Ks_NS-r_BvWWpzgONe3ECMYU99-Ilj5n24RkJJS6xS99v_krDYsfIZm8XePC9uwAOARyppnW9icdtyfYq_7za78aiMHjGvjknL5M2b-H_XS_YK1Bd/s1600/DSCN7824.JPG" height="240" width="320" /></a></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Faites fondre une tablette de chocolat au lait
avec quatre cuillères à soupe d’eau au micro-onde pendant 1 minutes 30 et
mélangez.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Dans un cul de poule mélangez les œufs et le sucre puis ajoutez le chocolat fondu, la farine et la levure.<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Beurrez un moule à manquer et préchauffez le
four à 150°C.<o:p></o:p><br />
<br /></div>
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<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Versez le mélange dans le moule et faire cuire
20 à 30 minutes.<o:p></o:p></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Laissez refroidir.<o:p></o:p></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/AVvXsEj2vgQQkkhKJFkDtg44Dx54diBevzJBtyMXzelu8ijca14LBE5Q3kTssxCsaHCViYsup8fVLOnkRQyL6fJSgmiP8AUFNEAPhDkOI0SQPUOXZ4RHABde4SeGTXT4vdhb_ET4W-RgqJwLe58p/s1600/DSCN7830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vgQQkkhKJFkDtg44Dx54diBevzJBtyMXzelu8ijca14LBE5Q3kTssxCsaHCViYsup8fVLOnkRQyL6fJSgmiP8AUFNEAPhDkOI0SQPUOXZ4RHABde4SeGTXT4vdhb_ET4W-RgqJwLe58p/s1600/DSCN7830.JPG" height="320" width="240" /></a></div>
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<!--[if !supportLists]-->6)<span style="font-size: 7pt;">
</span><!--[endif]-->Faites fondre la deuxième tablette de chocolat
comme dans le petit 1et l’étaler sur le gâteau.<o:p></o:p></div>
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<!--[if !supportLists]-->7)<span style="font-size: 7pt;">
</span><!--[endif]-->Pour décorer vous pouvez mettre des vermicelles
ou des petites étoiles.<o:p></o:p></div>
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Variante : Pour le glaçage vous pouvez également
mélanger le chocolat au lait avec du pralin ou verser ce mélange au fond du gâteau<o:p></o:p></div>
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Enjoy.<o:p></o:p></div>
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XOXO<o:p></o:p></div>
<br />
<div class="MsoNormal">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-40262036580512379972014-04-28T15:43:00.000+02:002014-04-28T15:43:00.071+02:00Ladurée<div class="MsoNormal" style="text-align: justify;">
Dès que j’ai commencé ce blog
j’ai eu ce post en tête. Je ne pouvais pas faire un blog sur mes recettes et
bonnes adresses sans parler de Ladurée.<o:p></o:p></div>
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Ladurée est mon oasis à Paris.
Ils ont quatre salons de thé sans
compter les corners de Versailles et des aéroports d’Orly et et de Roissy ainsi
qu’un restaurant dans le terminal ouest d’Orly.<o:p></o:p></div>
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Mes préférés sont ceux du
Printemps pour la décoration d’inspiration boudoir de Marie-Antoinette et celui de la rue Bonaparte
dans le 6<sup>ème</sup> arrondissement même si j’ai aussi un énorme coup de
cœur pour celui de la rue royale à quelques pas de l’Eglise de la Madeleine
dont j’adore l’architecture d’inspiration antique.<o:p></o:p></div>
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Ladurée est essentiellement connu
pour ses macarons (mes préférés sont caramel, citron et rose) mais leurs
pâtisseries sont également excellentes. J’adore aller chez Ladurée avec ma
chère Nossamael pour parler des expos qu’on devrait aller voir.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr04Ilc_-2I65t2y9f4Vc5sgZa6-c-G7LAaZWWInpNlYX5Onaay7cGDeYau0skWo_ru9LbToQgt-pQZoYuvUmTeEsr5A74vnhQ1Be2v924xANgnqybcAoqSZ69YLuy0JK9l1cKIwZEHTU4/s1600/DSCN5404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr04Ilc_-2I65t2y9f4Vc5sgZa6-c-G7LAaZWWInpNlYX5Onaay7cGDeYau0skWo_ru9LbToQgt-pQZoYuvUmTeEsr5A74vnhQ1Be2v924xANgnqybcAoqSZ69YLuy0JK9l1cKIwZEHTU4/s1600/DSCN5404.JPG" height="240" width="320" /></a></div>
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Amis londoniens il y a deux
salons de thé Ladurée dans Londres, le premier se trouve dans le food hall
d’Harrods <3 et le deuxième a ouvert en 2011 à Covent Garden. Sans oublier
le corner Ladurée à Burlington Arcade.<o:p></o:p></div>
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Les adresses parisiennes :<o:p></o:p></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->21 rue Bonaparte<o:p></o:p></div>
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75006 Paris<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->75 avenue des Champs-Elysées<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify;">
75008 Paris<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->16-18 rue Royale<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify;">
75008 Paris<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Le Printemps 1<sup>er</sup> étage<o:p></o:p></div>
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64 Boulevard
Haussmann<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify;">
75009 Paris<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-37743080127892662942014-04-22T18:00:00.000+02:002014-04-22T18:00:00.777+02:00Pimp my Burger<div class="MsoNormal">
Pimp my burger est un vrai coup de cœur !<o:p></o:p></div>
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Je ne suis pas trop branchée Mcdo mais j’aime les bons
burgers. Pimp my burgers est un petit fast food toulousains très sympathique.
Vous avez le choix entre une grande variété de burgers et de wraps mais vous
pouvez aussi créer le votre. C’est assez drôle et au moins vous avez un
sandwich unique !<o:p></o:p></div>
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Pimp my burger<o:p></o:p></div>
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54 avenue Jules Julien<o:p></o:p></div>
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31400 Toulouse<o:p></o:p></div>
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05 61 14 01 40<o:p></o:p></div>
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http://pimpmyburger.fr/<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-68699154738822169922014-04-15T18:00:00.000+02:002014-04-15T18:00:00.196+02:00Cheesecake<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Le cheesecake est un de mes desserts préférés. En
général c’est toujours ce que je prends au Bapz. Pour moi leur cheesecake est
le meilleur de ceux que l’on peut trouver dans les salons de thés en France ou
en Angleterre.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Je vais vous présenter ici une recette tirée du
livre Un goûter à New York de Marc Grossman.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="background: white; color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Pour la pâte :</span></div>
<div class="MsoNormal">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br />
<span style="background: white;">- 180 grammes
de biscuit type Mcvities mais je préfère utiliser des spéculoos <br />
<span style="background-position: initial initial; background-repeat: initial initial;">- 90 grammes
de beurre fondu</span><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 20 grammes
de sucre en poudre<span class="apple-converted-space"> </span></span><br style="box-sizing: border-box;" />
<br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">Pour
la garniture :</span></span></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><span style="background: white;"><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 540 grammes
de fromage type philadelphia <br />
<span style="background-position: initial initial; background-repeat: initial initial;">- 160 grammes
de sucre</span><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 1/2
cuillère à café de sel</span><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 40 grammes
de farine<span class="apple-converted-space"> </span></span><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 1
citron <br />
<span style="background-position: initial initial; background-repeat: initial initial;">- 36cl
de crème fraîche<span class="apple-converted-space"> </span></span><br style="box-sizing: border-box;" />
<span style="background-position: initial initial; background-repeat: initial initial;">- 5
œufs <o:p></o:p></span></span></span></span></span></div>
<div class="MsoNormal">
<span style="background: white; color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">-1 jaune<span class="apple-converted-space"> </span>d’oeuf</span><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br />
<span style="background: white;">- 1/2
cuillère à café d’extrait de vanille<span class="apple-converted-space"> </span><o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><span style="background: white;"><span class="apple-converted-space"><br /></span></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">1)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Préchauffez le four à
175°C <span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">2)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Mélangez les biscuits
émiettés, le sucre et le beurre fondu<span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">3)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Mettre du Papier sulfurisé
dur le fond du moule et étaler le mélange de la pâte dessus<span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">4)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Faire cuire pendant 15
minutes<span style="background: white;"><o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">5)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Dans un saladier mélangez
le Philadelphia, le sucre, le sel, la farine, la crème fraîche, le jus d’un
citron et le zeste, les œufs et l’extrait de vanille.<span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">6)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Versez sur la pâte cuite<span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">7)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Enfournez pour 10 minutes
à 120°C puis de nouveau pour 1h15<span style="background: white;"><o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";">8)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Laissez refroidir avant de
mettre au réfrigérateur pour 4 heures.<span style="background: white;"><o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Enjoy !<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;"><br /></span></div>
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">Xoxo<o:p></o:p></span></div>
<br />
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<span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 107%;">A.<br />
<br style="-webkit-text-stroke-width: 0px; box-sizing: border-box; mso-special-character: line-break; orphans: auto; text-align: start; widows: auto; word-spacing: 0px;" />
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-59136124711588466952014-04-08T18:00:00.000+02:002014-04-08T18:00:00.235+02:00Thés (partie 2)<div class="MsoNormal" style="text-align: justify;">
C’est le printemps !!!<o:p></o:p></div>
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<br /></div>
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Yeah ! Il est temps de
changer ma routine thé. J’ai donc choisi des thés plus fruités et fleuries.<o:p></o:p></div>
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<br /></div>
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Ces temps-ci je raffole de Nuit à
Versailles de chez Dammann Frères. C’est un thé vert de Chine avec des pétales
de fleurs, huile essentielle de bergamote, arômes de kiwi, pêche jaune, fleur d’oranger
et fleur de violette.<o:p></o:p></div>
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Fleur de Geisha est un thé vert
de chez Palais des thés. C’est une pure merveille. C’est un de mes thés préférés.<o:p></o:p></div>
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Pour les jours où le soleil se
fait timide je me fais un chai tea latté avec les sachets de thés chai de chez
Starbucks coffee.<o:p></o:p></div>
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Et j’attends avec impatience l’été
pour me faire du thé glacé à la fraise grâce au thé vert aromatisé de chez
Kusmi tea.<o:p></o:p></div>
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<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-60974600570514912552014-04-04T11:22:00.000+02:002014-04-04T11:22:50.565+02:00Mug cake choco-caramel<div class="MsoNormal">
Hello !!!<o:p></o:p></div>
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<br /></div>
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Aujourd’hui j’avais envie de vous présenter une recette de
mug cake. En effet, une de mes copines Mlle Céline m’a parlé de ces délicieux
gâteaux, facile et rapide à faire ! Alors miss D cette recette est pour
toi. Elle est inratable !!<o:p></o:p></div>
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<br /></div>
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Il vous faut :<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Un mug allant au micro-onde<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->50 g de chocolat Nestlé dessert au caramel<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 carré de chocolat fourré au caramel<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à soupe de sucre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à soupe de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 œuf<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café d’huile de tournesol ou de
beurre fondu<o:p></o:p></div>
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<br /></div>
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<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Premièrement casser le chocolat dessert en
morceau dans le mug et ajouter l’huile faire fondre au micro-onde environ une
minute.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Mélanger bien l’appareil et ajouter l’œuf.
Battre pour avoir une pâte homogène.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Ajouter la farine, mélanger bien avant d’ajouter
une pincée de levure et le sucre.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Ajouter le carré de chocolat fourré au caramel<o:p></o:p></div>
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<br /></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Faire cuire au micro-onde entre 45 secondes et 1
minute selon la chaleur.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->6)<span style="font-size: 7pt;">
</span><!--[endif]-->Patientez quelques secondes et
déguster !!!!<o:p></o:p></div>
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Enjoy.<o:p></o:p></div>
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XOXO<o:p></o:p></div>
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A.<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-14010554607770831272014-03-25T09:52:00.000+01:002014-03-25T09:52:02.271+01:00Red Velvet Cake<div class="MsoNormal" style="text-align: justify;">
Le Red Velvet
cake est MON gâteau préféré avec la tarte au citron faite maison de Jamie
Oliver.<o:p></o:p></div>
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<br /></div>
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Lorsque je vivais
à Londres je me régalais avec les Red Velvet cupcakes de chez Lola’s cupcakes.
Ce merveilleux dessert est fait avec du cacao en poudre. Il est donc chocolaté
mais pas trop. De plus, j’adore son glaçage au cream cheese. Ma cousine m’a
préparé un Red Velvet cake pour mes 25 ans et depuis c’est devenu une sorte de
tradition. C’est mon gâteau d’anniversaire par excellence !<o:p></o:p></div>
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Alors pour en
préparer un chez vous il vous faut :<o:p></o:p></div>
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<br /></div>
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Pour le
gâteau :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 moules à gâteau de même diamètre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->20g de cacao en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à soupe de colorant rouge en poudre
ou 3 tubes de colorants rouge liquide<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->110g de beurre mou<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de sucre semoule<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. d’arôme de vanille<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->24 cl. De lait fermenté<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café de vinaigre de cidre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café de bicarbonate de soude<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café de sel<o:p></o:p></div>
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<br /></div>
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Pour le
glaçage :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->120g de beurre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->500g de philadelphia ou autre fromage frais<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de sucre glace<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. d’arôme vanille<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
1) Préchauffez
le four à 180°C.<o:p></o:p></div>
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<br /></div>
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2) Dans un
bol, tamisez farine, sel, cacao et le colorant s’il est en poudre.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
3) Dans un
saladier fouettez le beurre et le sucre jusqu’à obtenir un mélange crémeux.
Ajoutez les œufs, l’arôme de vanille et le colorant rouge s’il est en poudre.<o:p></o:p></div>
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<br /></div>
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4) Incorporez
alternativement le lait fermenté et le mélange sec en trois fois et mélangez
bien à chaque fois.</div>
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<br /></div>
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<o:p></o:p><br />
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
5) Dans un
bol, mélangez le vinaigre avec le bicarbonate de soude puis versez rapidement
dans la préparation. Il va y avoir une légère réaction chimique.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
6) Répartissez
la préparation dans deux moules identiques tapissés de papier cuisson.
Enfournez pour 25-30 minutes. Laissez bien refroidir.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
7) Pour le
glaçage fouettez vivement le beurre jusqu’à ce qu’il devienne crémeux et léger.
Ajoutez petit à petit le fromage frais et continuez de battre. Ajoutez l’arôme
vanille et le sucre glace et mélangez bien.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
8) Étalez le
glaçage entre les deux gâteaux et recouvrir l’ensemble du reste du glaçage.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
9) Mettre au
frais pendant plusieurs heures.<o:p></o:p></div>
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<br /></div>
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<div class="MsoNormal" style="text-align: justify;">
Enjoy !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
<br />
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<br /></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-91200287396793944692014-03-21T21:45:00.000+01:002014-03-21T21:45:30.585+01:00Apple Strudel<div class="MsoNormal" style="text-align: justify;">
Cette semaine j’ai décidé de
préparer un strudel aux pommes. Lorsque je vivais à Paris j’adorais passer mes
dimanche dans le quartier historique du Marais. J’aime beaucoup l’Hôtel de
ville, le musée Carnavalet et la place des Vosges. De plus, la route en bus de
mon quartier du VII<sup>ème </sup>arrondissement que j’adorais tant à Saint
Paul était très agréable puisque on passait devant tous les plus beaux
monuments de Paris : le musée d’Orsay, le Louvre, Notre-Dame, on longeait
la Seine enfin bref c’était mieux de faire ce trajet en bus plutôt qu’en métro.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Cette recette est tirée du
merveilleux livre New York les recettes culte de Marc Grossman.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Donc pour cette recette vous avez
besoin de :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->4 feuilles de pâte filo<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->50g de chapelure<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->95g de sucre en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1,5 cuillère à café de cannelle<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de beurre fondu (et pinceau de cuisine en
silicone pour l’étaler)<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->5 granny smith coupées en petits dès<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->75g de sucre en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->40g de beurre doux<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à café de zeste râpé de citron<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->3cl de jus de citron<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->50g d’amandes effilées<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->½ cuillère à soupe de Maïzena<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à café d’extrait de vanille<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pgK9faBaSfqWK1qJOHL5DihfOP_LLYT5GrJF70Vz3ayhXq61odq55jz34nnWi9kBBkwdqLgG6Z0F8KWuYAsA1fG9EplDi-lM9hyphenhypheny3oFp1KeMMYZYyIvNIYRDscUsA1DFOBijpa8vYKDU/s1600/DSCN7323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pgK9faBaSfqWK1qJOHL5DihfOP_LLYT5GrJF70Vz3ayhXq61odq55jz34nnWi9kBBkwdqLgG6Z0F8KWuYAsA1fG9EplDi-lM9hyphenhypheny3oFp1KeMMYZYyIvNIYRDscUsA1DFOBijpa8vYKDU/s1600/DSCN7323.JPG" height="320" width="240" /></a></div>
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<div class="MsoNormal" style="text-align: justify;">
1) Mettre le beurre à chauffer à
feu moyen dans une poêle, ajouter les pommes et le sucre. Les saisir pendant 3
minutes avant d’ajouter le zeste de citron, les amandes et une cuillère à café
d’extrait de vanille.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
2) Mélanger la Maïzena et le jus
de citron et ajouter cette préparation aux pommes. Laisser cuire encore 5
minutes en remuant. Laisser refroidir.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xycKeH1DlCm-BE5yPaOvobU0RO3VXBbpTjnjD8o9FK9dpMlZvhhSoGYBldw043EenRBEWHHJ1WdsxIgCkZV3SOTepGDXvz1d1hsNgVXejh4QQ8zSp5ORvGQzFMDfezD_-OhSH_fqDTiM/s1600/DSCN7324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xycKeH1DlCm-BE5yPaOvobU0RO3VXBbpTjnjD8o9FK9dpMlZvhhSoGYBldw043EenRBEWHHJ1WdsxIgCkZV3SOTepGDXvz1d1hsNgVXejh4QQ8zSp5ORvGQzFMDfezD_-OhSH_fqDTiM/s1600/DSCN7324.JPG" height="240" width="320" /></a></div>
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<div class="MsoNormal" style="text-align: justify;">
Passons au montage !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1) Préchauffer le four à 200°C.
Mélanger la chapelure, le sucre et la cannelle.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
2) Sur une plaque à pâtisserie
recouverte de papier cuisson, étaler la première feuille de pâte filo. La
badigeonner de beurre fondu à l’aide d’un pinceau et la saupoudrer du mélange
chapelure-sucre-cannelle. Poser dessus une autre feuille filo et répéter l’opération.
Faire de même avec les deux dernières feuilles de pâte filo.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
3) Étaler la garniture aux pommes
en forme de boudin sur toute la longueur des feuilles filo et rouler celles-ci
pour enformer la garniture.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
4) Enduire la surface du strudel
du beurre fondu restant, saupoudrer du reste du mélange chapelure-cannelle et
enfourner environ 22 minutes.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
5) Laisser refroidir et servir en
tranches.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Enjoy !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-76704422601620617802014-03-13T13:19:00.001+01:002014-03-13T13:19:30.668+01:00Crêpes crousti-choco<div class="MsoNormal">
Coucou !!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour ce post j’ai décidé de préparer des crêpes au chocolat
et flocons d’avoine. Il n’y a rien de plus simple et c’est une façon différente
de faire des crêpes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Il vous faut :<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->150g de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->50g de flocons d’avoine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à soupe de sucre en poudre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères de cacao en poudre non sucré<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->35cl de lait<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let’s go !<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Dans un saladier, fouettez les œufs et ajoutez
la farine, le sucre et le lait.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Une fois que vous avez obtenu une pâte homogène
rajoutez le cacao en poudre et les flocons d’avoine. Mélangez<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Laissez reposer 30 minutes<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Faites chauffer une poêle à crêpes et faites
cuire la première face de vos crêpes 2 minutes et la seconde 1 minute.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Servez immédiatement !<o:p></o:p></div>
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<br /></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Xoxo.<o:p></o:p></div>
<br />
<div class="MsoNormal">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-47196220281139991172014-03-05T13:27:00.000+01:002014-03-05T13:27:44.105+01:00Le Fifteen<div class="MsoNormal" style="text-align: justify;">
Le Fifteen est un de mes
restaurants préféré à Londres. </div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
J’adore le Chef Jamie Oliver. Lorsque je vivais
en Angleterre, tous les soirs de la semaine je regardais son émission « 30
minutes meal ».Il réinvente les classiques et
sait rendre la cuisine anglaise appétissante ! </div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Le Fifteen est une adresse
sympa et décontract où l’on peut facilement passer du bon temps. Je vous
conseille vivement ce restaurant.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Il y a deux salles. Celle d’en haut fait un
peu bistrot rustique et charmant avec de belles boiserie. La salle d’en bas fait un peu plus moderne. À vous de
choisir où vous souhaiter vous installer et quelle ambiance vous préférez.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Voici le lien vers le site web du
restaurant où vous pourrez trouver toutes les informations. http://www.fifteen.net/<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Vous pouvez également réserver en
ligne si vous avez peur que votre anglais ne soit pas compréhensible.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
Jamie Oliver's Fifteen </div>
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15Westland Place</div>
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London N1 7PL</div>
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020 3375 1515</div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-40021373777387976692014-03-01T11:24:00.000+01:002014-03-01T11:24:38.100+01:00Pizza paléo<div class="MsoNormal" style="text-align: justify;">
Coucou !!<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Aujourd’hui je vais vous
présenter une recette que j’ai trouvé sur le site de The Londoner. Il s’agit de
la pizza paléo à la semoule de chou-fleur. C’est une version plus saine de la
pizza mais tout aussi délicieuse.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pour une pizza il vous faut :<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de chou-fleur<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->250g de mozzarella<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 cuillères à soupes de poudre d’amande<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à soupe d’huile d’olive<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->Herbes de provence, basilic etc…<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;"> </span><!--[endif]-->Faire
cuire le chou-fleur 8 minutes au micro-onde à puissance maximale<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;"> </span><!--[endif]-->Faire
sécher le chou-fleur avec un chiffon pour enlever toute l’eau.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;"> </span><!--[endif]-->Égoutter
la mozzarella et la sécher<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;"> </span><!--[endif]-->Mettre
les ingrédients dans le mixer<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]-->5)<span style="font-size: 7pt;"> </span><!--[endif]-->Etaler
la pâte sur du papier sulfurisé et faire cuire 20-25 minutes<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<!--[if !supportLists]-->6)<span style="font-size: 7pt;"> </span><!--[endif]-->Ajouter
la garniture et faire cuire 15 minutes<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Bonne dégustation !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo<o:p></o:p></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-26527682537127920002014-02-18T12:54:00.000+01:002014-02-18T12:56:49.804+01:00Cup N Cake<div class="MsoNormal" style="text-align: justify;">
Hello my lovelies !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Aujourd’hui je vais vous
présenter une deuxième adresse que j’aime à Toulouse. Il s’agit de Cup N Cake, une
petite cupcakerie pas très loin de la place du Capitole. Quand vous entrez vous
avez un choix étonnant de saveurs avec des cupcakes au glaçage au beurre ou au
cream cheese.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Il y a une salle au sous-sol pour
vous accueillir le temps du déjeuner ou du goûter. J’aime beaucoup
l’architecture du bâtiment et particulièrement du sous-sol. N’hésitez pas à
déguster sur place ! Les prix sont largement raisonnables, par exemple
pour un smoothie et un cupcake vous vous en tirerez pour moins de sept euros.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pour la formule du midi vous avez
le choix entre un bagel ou un cupcake salé et un dessert. Pour le dessert il
n’y a pas que des cupcakes. Il y a aussi des gâteaux au choix comme le
Red Velvet (personnellement c’est un de mes gâteaux préférés), le cheesecake ou
le Banoffee pie.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Si vous vous trouvez sur Toulouse
allez y faire un tour !<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Xoxo</div>
<div class="MsoNormal" style="text-align: justify;">
A.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Cup N Cake<o:p></o:p></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #673b15; font-family: "Verdana","sans-serif"; font-size: 9.0pt;">4 RUE
JULES CHALANDE<o:p></o:p></span></div>
<div style="background: white; line-height: 13.5pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #673b15; font-family: "Verdana","sans-serif"; font-size: 9.0pt;">31000
TOULOUSE<o:p></o:p></span></div>
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http://www.cupncake.fr/<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rWcdEOiROhrLUmZVD_MOY_bGo2IAMGYNwB0x74PSvaPvqYCvAvhiB6S7UcTwvd5tnuTZ_wH1DtAYc27acpl3HfXGLxf_GF56LrUd-GZVNKrV-pejcO8LjxKwAvLpn9pWngigJUZDP0zY/s1600/DSCN7307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rWcdEOiROhrLUmZVD_MOY_bGo2IAMGYNwB0x74PSvaPvqYCvAvhiB6S7UcTwvd5tnuTZ_wH1DtAYc27acpl3HfXGLxf_GF56LrUd-GZVNKrV-pejcO8LjxKwAvLpn9pWngigJUZDP0zY/s1600/DSCN7307.JPG" height="240" width="320" /></a></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-65710946333980836072014-02-11T11:37:00.000+01:002014-02-11T14:18:03.791+01:00cookies<div class="MsoNormal">
Hello !<o:p></o:p></div>
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Ce post est une recette que mon cousin m’a donné il y a déjà
quelques années. N’oublie pas coco que je débarque en juin et que tu vas devoir
m’accompagner au Mint Polo in the park lol<o:p></o:p></div>
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Revenons aux choses sérieuses. Pour préparer ces délicieux cookies
maisons vous avez besoin de :<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->150g de pépites de chocolat<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->140g de farine<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->120g de sucre roux<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->100g de beurre<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 œuf<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. de vanille liquide<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->½ c. à c. de levure chimique<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 pincée de sel<o:p></o:p></div>
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Allez c’est parti !<o:p></o:p></div>
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<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Sortez le beurre 30 min avant de commencer à
préparer la recette.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Préchauffer le four à 180°C.<o:p></o:p></div>
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<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Coupez le beurre en morceau pour en faire du
beurre pommade.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8_odMHtVPu49tyggTCM7btDRqc08ZRuvTb4iVoob_t3gr7eHkTVs87ImafJkIabI_H4GTlTWmgvo2G3rpWCxOBYRJMLLzmNPsveI_hxOK0wm6LgtBPTIETlCw9ScXl7V8rbNCjdZanJY/s1600/DSCN7279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8_odMHtVPu49tyggTCM7btDRqc08ZRuvTb4iVoob_t3gr7eHkTVs87ImafJkIabI_H4GTlTWmgvo2G3rpWCxOBYRJMLLzmNPsveI_hxOK0wm6LgtBPTIETlCw9ScXl7V8rbNCjdZanJY/s1600/DSCN7279.JPG" height="240" width="320" /></a></div>
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<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Mélangez le beurre et le sucre roux de manière à
former un mélange crémeux et ajoutez la vanille, l’œuf, la farine, la levure et
ajouter les pépites de chocolat.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrK_AV8L5B8KvM4wzYAs8SjkSGq0E5rtTdg2977xa47F54daVF1004ZZOy6mV3hb2uHBCMa9zeBOKrz5m8TvO2CNVjrrRgiied_hpRIp1fPaWWR0clKB58Mt2mgtADwjiSysJV_cIpuWZ_/s1600/DSCN7281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrK_AV8L5B8KvM4wzYAs8SjkSGq0E5rtTdg2977xa47F54daVF1004ZZOy6mV3hb2uHBCMa9zeBOKrz5m8TvO2CNVjrrRgiied_hpRIp1fPaWWR0clKB58Mt2mgtADwjiSysJV_cIpuWZ_/s1600/DSCN7281.JPG" height="240" width="320" /></a></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Formez des boules de la taille d’une balle de
ping pong puis déposez sur la plaque.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil51vVE7GJQm5XQX-MScHGwuIwxAYSt4FCjJTqP2U6DbltElgQD_kXWnFHoGn99A_l7_rcXxSdsvNQOfP-OQze-V3RAM93WIcr8tg9tOvcbZunKmHTa6NjyH8VG6bGY2GijJw2JWA-_Yru/s1600/DSCN7282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil51vVE7GJQm5XQX-MScHGwuIwxAYSt4FCjJTqP2U6DbltElgQD_kXWnFHoGn99A_l7_rcXxSdsvNQOfP-OQze-V3RAM93WIcr8tg9tOvcbZunKmHTa6NjyH8VG6bGY2GijJw2JWA-_Yru/s1600/DSCN7282.JPG" height="240" width="320" /></a></div>
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<!--[if !supportLists]-->6)<span style="font-size: 7pt;">
</span><!--[endif]-->Faire cuire 10 minutes<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Hb5HlE6QpqAw7RuGx4BnJ27_AW9DwAh4yfOozHAkn32T4fs_x_AyFOtN-EouBLJ845kCsu0IwOpqileFzZxDzb70vEHnV3nuhlhygFgQW-NVeCSmSPP-FgV-alq_z0-N1p3yN5dAD4Lk/s1600/DSCN7284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Hb5HlE6QpqAw7RuGx4BnJ27_AW9DwAh4yfOozHAkn32T4fs_x_AyFOtN-EouBLJ845kCsu0IwOpqileFzZxDzb70vEHnV3nuhlhygFgQW-NVeCSmSPP-FgV-alq_z0-N1p3yN5dAD4Lk/s1600/DSCN7284.JPG" height="240" width="320" /></a></div>
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Laissez-les un peu refroidir avant de les déguster et
profitez bien de cookies moelleux à souhait ; )<o:p></o:p></div>
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Xoxo<o:p></o:p></div>
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A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-87366703541412120422014-02-04T17:48:00.000+01:002014-02-04T18:30:56.942+01:00Challah<div class="MsoNormal" style="text-align: justify;">
Hello my darlings !<o:p></o:p></div>
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Aujourd’hui je vais vous
présenter une recette de ma dernière acquisition : <i>New York les recettes</i> <i>cultes</i>
de Marc Grossman. Par le passé je vous ai déjà présenté quelques recettes tirées d’un autre livre de Marc Grossman<i>, Un
goûter à New York</i> (voir <a href="http://lesdelicesdecornelia.blogspot.fr/2013/11/pumpkin-pie.html">http://lesdelicesdecornelia.blogspot.fr/2013/11/pumpkin-pie.html</a>
et <a href="http://lesdelicesdecornelia.blogspot.fr/2013/11/carrot-cake.html">http://lesdelicesdecornelia.blogspot.fr/2013/11/carrot-cake.html</a>
). Pour ceux qui ne le connaissent pas, Marc Grossman est un New-yorkais qui a
décidé de s’installer à Paris il y a déjà quelques années. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPZ95Rg3W1AXU-HZa0TmbrlwbsKa1_ONL_-VAVZ3cQQMpMtbIT5ETPGy2-paSXs2AP3MU9Yanc3lFuCumgz5x0rAYyWdrrGznAScbN93l1KecTt_OowWkqWb6fL9e1s2CZwuzptuRQ4A2/s1600/DSCN7290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPZ95Rg3W1AXU-HZa0TmbrlwbsKa1_ONL_-VAVZ3cQQMpMtbIT5ETPGy2-paSXs2AP3MU9Yanc3lFuCumgz5x0rAYyWdrrGznAScbN93l1KecTt_OowWkqWb6fL9e1s2CZwuzptuRQ4A2/s1600/DSCN7290.JPG" height="320" width="240" /></a></div>
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Aujourd’hui j’ai choisi de
réaliser le Challah, l’équivalent de la brioche à New York et qui est
traditionnellement mangé pour shabbat.<o:p></o:p></div>
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Il vous faut :<o:p></o:p></div>
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<b>Ingrédients secs :</b><o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->575g de farine T45<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 sachet de 5g de levure boulangère<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->55g de sucre<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à s. de sel<o:p></o:p></div>
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<b>Ingrédients liquides :</b><o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->14cl d’eau tiède<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs moyens<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 jaunes d’œufs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->40g d’huile d’olive<o:p></o:p></div>
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Pour la dorure :<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 cuillère à soupe de blanc d’œufs<o:p></o:p></div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->1 c. à c. de sucre<o:p></o:p></div>
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1) Mélangez les ingrédients secs
d’un côté et battez les ingrédients liquides dans un bol différents.<o:p></o:p></div>
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2) Assemblez les deux
préparations et pétrir au robot (5 à 10 min.) ou à la main (15 min.)<o:p></o:p></div>
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3) Formez une boule, placez la
dans un récipient et couvrir de film alimentaire. Laissez lever la pâte pendant
1h30 à température ambiante.<o:p></o:p></div>
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4) Divisez le pâton en 6 portions
égales et façonnez les en boudins d’environ 30 cm chacun.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiwl_AlryG60PzQML4Kz1e0dX4-6Xbtkjkub4FxJnY2L_14Ax4O45XNXK2bkyAuR2Yi2m5J8N3Gs6XPh7o6a3GwU5UHtE3QUWZsR8r4AvwfQ0qIkxJEgGFa9sI7f9kPuEGwM5hMmt2NrV/s1600/DSCN7291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiwl_AlryG60PzQML4Kz1e0dX4-6Xbtkjkub4FxJnY2L_14Ax4O45XNXK2bkyAuR2Yi2m5J8N3Gs6XPh7o6a3GwU5UHtE3QUWZsR8r4AvwfQ0qIkxJEgGFa9sI7f9kPuEGwM5hMmt2NrV/s1600/DSCN7291.JPG" height="240" width="320" /></a></div>
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5) Sur une plaque couverte de
papier sulfurisé tresser les boudins.<o:p></o:p></div>
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6) Saupoudrez la tresse de
farine, couvrir de film alimentaire et laisser lever pendant 1h.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAuXM7R09k-gA4gTwLTkGTPjy68ceyMub5acFMipEaMfDgvpUifwm1ZRoWcx84cIEQBDHEQveULdjJtWDYYzKjxVGWUcDBofer3yq-IF1WyTbYDUPy64XT8RkvnY9YGYaynoCoGaioEs4/s1600/DSCN7292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAuXM7R09k-gA4gTwLTkGTPjy68ceyMub5acFMipEaMfDgvpUifwm1ZRoWcx84cIEQBDHEQveULdjJtWDYYzKjxVGWUcDBofer3yq-IF1WyTbYDUPy64XT8RkvnY9YGYaynoCoGaioEs4/s1600/DSCN7292.JPG" height="240" width="320" /></a></div>
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7) Préchauffez le four à 180°C<o:p></o:p></div>
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8) Mélangez le blanc d’œuf et le
sucre et badigeonnez la tresse à l’aide d’un pinceau.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoRsbFcs22I50wlAoQ9ScHJA7HP3JR5rtSdkFYHTAPIvUGQfGjDS7BiocTztRfzwE-a41Rn8Zha3r1rTWEiQhTDCiSfIxU5MEiFtbJqLA_E6kvdMfgV2AWTkKzA7WtaHkFFmZo4rtq5EF/s1600/DSCN7295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoRsbFcs22I50wlAoQ9ScHJA7HP3JR5rtSdkFYHTAPIvUGQfGjDS7BiocTztRfzwE-a41Rn8Zha3r1rTWEiQhTDCiSfIxU5MEiFtbJqLA_E6kvdMfgV2AWTkKzA7WtaHkFFmZo4rtq5EF/s1600/DSCN7295.JPG" height="240" width="320" /></a></div>
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9) Faire cuire pendant 25
minutes.<o:p></o:p></div>
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<br /></div>
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10) Laissez refroidir avant de
déguster.<o:p></o:p></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/AVvXsEiQu05edQlsDfDV2BLZhojqS9pgZCdi8NxYffJvznPremQA6yJ93ilHUr_nVrCugroVwBl9J1fNCsgRdSX0Exh-WoMns3K9UYss3V5JV6aAMIikXLrGJmE2RGo-YJqqUqJzylrsnh8uRemv/s1600/DSCN7296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQu05edQlsDfDV2BLZhojqS9pgZCdi8NxYffJvznPremQA6yJ93ilHUr_nVrCugroVwBl9J1fNCsgRdSX0Exh-WoMns3K9UYss3V5JV6aAMIikXLrGJmE2RGo-YJqqUqJzylrsnh8uRemv/s1600/DSCN7296.JPG" height="240" width="320" /></a></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
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xoxo</div>
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A.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Ps : je suis un peu déçue
par ma tresse car je trouve qu’elle n’a
pas assez gonflé. Je pense que la levure que j’ai utilisé était trop vieille.<o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com2tag:blogger.com,1999:blog-8945253331351575916.post-963654577297896612014-01-28T17:28:00.000+01:002014-01-28T17:28:23.152+01:00Le loir dans la théière<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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Pas de recette à proposer cette semaine, mais une nouvelle
adresse bien sympathique pour prendre le thé et déguster de bonnes
pâtisseries !<o:p></o:p></div>
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<br /></div>
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Le Loir dans la théière est un salon de thé parisien que
l’on trouve dans le quartier du Marais à quelques pas de la station Saint-Paul.
C’est un de mes quartiers préférés car on se trouve en plein cœur du vieux
Paris avec pleins d’Hôtel particuliers (dont les Hôtels de Carnavalet et le Peletier de Saint-Fargeau qui
forment le Musée Carnavalet), de pâtisserie yiddish, le musée Picasso, la
Maison de Victor Hugo et à quelques mètres du magnifique Hôtel de ville où
j’adore aller patiner pendant les vacances de Noël.<o:p></o:p></div>
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<br /></div>
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Le loir dans la
théière se trouve dans tous les guides donc de nombreux touristes
viennent souvent prendre en photo le loir qui se trouve à l’entrée du salon de
thé. J’ai déjeuné là-bas avec un couple d’ami et tout ce qu’on a commandé était
bon, autant le salé que le sucré. </div>
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Ce qui fait le succès du Loir dans la théière
c’est sa fameuse tarte au citron meringuée. C’est un délice et une folie, ceux
qui arrivent à finir la part ont tout mon respect ! Je regrette de ne pas avoir
pris de photos du repas mais c’est une adresse que je vous conseille. Par
contre préparer vous à faire la queue.<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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Xoxo<o:p></o:p></div>
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A.<o:p></o:p></div>
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<br /></div>
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<b>Le loir dans la théière</b><o:p></o:p></div>
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3 rue des rosiers<o:p></o:p></div>
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75004 Paris<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX18wcy204lAPg54XWAUNdfTvGbmLWEMCkMsShK53I5-Nl7eWTsvOGa1S1eusI2m_Vt37m117YeGCbO5MZ_Vtl2OGNmxnWcXk2V789SDGj5-OVhr3KdMW-VQMf-lh0w5-HBUNOlf13ocfr/s1600/loir2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX18wcy204lAPg54XWAUNdfTvGbmLWEMCkMsShK53I5-Nl7eWTsvOGa1S1eusI2m_Vt37m117YeGCbO5MZ_Vtl2OGNmxnWcXk2V789SDGj5-OVhr3KdMW-VQMf-lh0w5-HBUNOlf13ocfr/s1600/loir2.jpg" height="320" width="320" /></a></div>
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photo du site http://dimancheaparis.fr/2012/07/25/le-loir-dans-la-theiere/</div>
<div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-76417958646532027772014-01-21T19:53:00.000+01:002014-01-21T19:54:11.728+01:00Ben's cookies<div class="MsoNormal">
Que dire de Ben’s cookies ?!<o:p></o:p></div>
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J’ai découvert ce magasin lorsque je vivais en Angleterre. Un
jour en me promenant à Carnaby Street, dans le centre de Londres, je suis
tombée sur la boutique, juste à côté du Starbucks. Autant vous dire que j’étais
aux anges, j’allais pouvoir déguster un soy caramel macchiato avec mon cookie.<o:p></o:p></div>
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Je suis très difficile en ce qui concerne les cookies, je n’aime
pas ceux que l’on peut trouver dans le commerce, je les trouve trop durs et
insipides. <o:p></o:p></div>
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Les cookies de chez Ben sont un vrai délice, il n’y a pas d’autres
mots ! Ils sont ni trop durs ni trop moelleux et les pépites de chocolats
sont géantes.<o:p></o:p></div>
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Cette adresse ravira autant les petits que les plus grands ;
)<o:p></o:p></div>
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Pour ceux qui vivent en Angleterre il est possible de les
commander par internet. Personnellement je recommande « Cranberry and
white chocolate chunk », « milk chocolate praline » et « Peanut
butter ».<o:p></o:p></div>
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<br /></div>
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Voici le lien vers le site où vous trouverez toutes les
photos qui vous feront saliver !<o:p></o:p></div>
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http://www.benscookies.com/<o:p></o:p></div>
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Enjoy !<o:p></o:p></div>
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<br /></div>
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Xoxo<o:p></o:p></div>
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A.<o:p></o:p></div>
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<br /></div>
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<b>Ben’s cookies Londres :</b><o:p></o:p></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">35-36 Great Marlborough
Street</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><br />
<span style="background: white;">Carnaby</span><br />
<span style="background: white;">London, W1F 7JF</span><br />
<span style="background: white;">Tel: 0207 734 8846<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><span style="background: white;"><br /></span></span></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">13a The Piazza,</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><br />
<span style="background: white;">Covent Garden,</span><br />
<span style="background: white;">London,</span><br />
<span style="background: white;">WC2E 8HD</span></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">
<span style="background: white;">Tel: 020 7240 6123<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><span style="background: white;"><br /></span></span></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">139 Oxford Street</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><br />
<span style="background: white;">London</span><br />
<span style="background: white;">W1D 2JA</span><br />
<span style="background: white;">Tel: 0203 206 2008<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><span style="background: white;"><br /></span></span></div>
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<b>Ben’s cookies Oxford :</b><o:p></o:p></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">108 - 109 Covered Market,</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><br />
<span style="background: white;">Oxford,</span><br />
<span style="background: white;">OX1 3DZ</span><br />
<span style="background: white;">Tel: 01865 247 407<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><span style="background: white;"><br /></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial, sans-serif; line-height: 107%;"><b>Ben’s cookies Bath :</b><span style="font-size: 9pt;"><o:p></o:p></span></span></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">21 Union Passage</span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;"><br />
<span style="background: white;">Bath,</span><br />
<span style="background: white;">BA1 1RD</span><br />
<span style="background: white;">Tel: 01225 460 983<o:p></o:p></span></span></div>
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 9.0pt; line-height: 107%;">(d’autres adresses sont
disponibles sur le site)</span><o:p></o:p></div>
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Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0tag:blogger.com,1999:blog-8945253331351575916.post-55484684704223909992014-01-14T22:14:00.001+01:002014-01-14T22:14:46.460+01:00frangipane amande et spéculoos<div class="MsoNormal">
Janvier est synonyme d’épiphanie et donc de galette des
rois : )<o:p></o:p><br />
<br /></div>
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Pour Noël, ma petite cousine m’a offert le livre <i>Dessert 250 recettes pour épater </i>de chez
Hachette cuisine. Ce livre est une vraie mine d’or. Il y a tout plein de recettes super à tester.<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9a2_dmgCdWGmVAOHx1Dog188V2R_9SbUSC4gqDZWCX1el3eI2JZUcQcdCoUmjalluwc5dIExmMPK2gwAWWSdPc3tEP2YSlJQc3hX3xMLy7ZTLS4bFvA53m8Mzifw_9k_AIXNHP7Ac8ee/s1600/DSCN7241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9a2_dmgCdWGmVAOHx1Dog188V2R_9SbUSC4gqDZWCX1el3eI2JZUcQcdCoUmjalluwc5dIExmMPK2gwAWWSdPc3tEP2YSlJQc3hX3xMLy7ZTLS4bFvA53m8Mzifw_9k_AIXNHP7Ac8ee/s320/DSCN7241.JPG" width="240" /></a></div>
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Donc pour réaliser cette frangipane vous avez besoin
de :<o:p></o:p><br />
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 pâtes feuilletées du commerce<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->2 œufs<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->80g de beurre<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->60g de sucre glace<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->60g de poudre d’amandes<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->-<span style="font-size: 7pt;">
</span><!--[endif]-->60g de spéculoos<o:p></o:p><br />
<br /></div>
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Allez au fourneau !<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVPAnXjLi_Fr52WTXvLDhClj0x4o7s6XfoS0L1nqZ2RaV5hIoAIZ1bLTtwEkHAhF5c_ULDz6IB-DallSIxwKhAgA2FYGbPrtzrBHD27hE-To-MTYHUnp-AMjlhhfeg-5aIimhnAsMyJj/s1600/DSCN7240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJVPAnXjLi_Fr52WTXvLDhClj0x4o7s6XfoS0L1nqZ2RaV5hIoAIZ1bLTtwEkHAhF5c_ULDz6IB-DallSIxwKhAgA2FYGbPrtzrBHD27hE-To-MTYHUnp-AMjlhhfeg-5aIimhnAsMyJj/s320/DSCN7240.JPG" width="320" /></a></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->1)<span style="font-size: 7pt;">
</span><!--[endif]-->Préparer la frangipane : mixer les
spéculoos. Dans un saladier, mélangez 1 œuf avec le beurre et le sucre glace
jusqu’à obtenir une pâte lisse. Incorporez la poudre d’amandes et la poudre de
spéculoos puis mélangez de nouveau.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlsGd6SwZzAcT-TecTX3EPagCVvutog7jNrraqi3rWOwc1mscbhfgBkaNa5TQwn1xVQyraB-p43Y4r6RLF8RkgE7-dRc5p7N9zV986W5QVMqz7zChJMT2IutN5Qy_zzMzRY0rujKbTO-k/s1600/DSCN7242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlsGd6SwZzAcT-TecTX3EPagCVvutog7jNrraqi3rWOwc1mscbhfgBkaNa5TQwn1xVQyraB-p43Y4r6RLF8RkgE7-dRc5p7N9zV986W5QVMqz7zChJMT2IutN5Qy_zzMzRY0rujKbTO-k/s320/DSCN7242.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->2)<span style="font-size: 7pt;">
</span><!--[endif]-->Posez l’une des pâtes feuilletées sur la plaque
tapissée de papier cuisson.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFzzFeMUxb2ZeNj0tNv6Xffs56aS_-Yrsr3BPz2SYAgW9oVyEmAgQ00Hfkvr7ZlbnwJHiBMJzjfgvUkje_SDTLueq4KI6vj_g2p2KM1P-JcTwNH83Gk0DUhTQtMOX05pd51tYnNyhCI97/s1600/DSCN7243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFzzFeMUxb2ZeNj0tNv6Xffs56aS_-Yrsr3BPz2SYAgW9oVyEmAgQ00Hfkvr7ZlbnwJHiBMJzjfgvUkje_SDTLueq4KI6vj_g2p2KM1P-JcTwNH83Gk0DUhTQtMOX05pd51tYnNyhCI97/s320/DSCN7243.JPG" width="320" /></a></div>
</div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->3)<span style="font-size: 7pt;">
</span><!--[endif]-->Battez l’autre œuf dans un bol puis badigeonnez
le pourtour du disque à l’aide du pinceau. Etalez la frangipane de façon
homogène. Posez l’autre pâte feuilletée par-dessus et soudez bien les bords
avec de l’eau.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xm2joqF1IuA3Mx4HNcwmGSXsoWA0NOxLQ2j85IF1lTjlbwRip0Wu2REKLlsmj0oA3KKewvQDQ4574iY62M31ghezhIqrERZZMOspvEqLwAAaz99zrQFBWeayO3Q_eRnxbl_3QmMD5zSR/s1600/DSCN7244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xm2joqF1IuA3Mx4HNcwmGSXsoWA0NOxLQ2j85IF1lTjlbwRip0Wu2REKLlsmj0oA3KKewvQDQ4574iY62M31ghezhIqrERZZMOspvEqLwAAaz99zrQFBWeayO3Q_eRnxbl_3QmMD5zSR/s320/DSCN7244.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]-->4)<span style="font-size: 7pt;">
</span><!--[endif]-->Avec un couteau tracez des rayures espacées et
laissez reposer au frais pendant 30 minutes.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXac1kIz19SBd80rWEfOuYWerrG-jx20NZFEFBbmRkpgZ7NlO5H8FzjYrjZtIzA64yDum8X6EYHWw6SkN5BMo3RYQ_P39rHmUz8J-h2qe8o7baYoNzrZjmRo8QiJZynNvBkkHEdFxBLygc/s1600/DSCN7247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXac1kIz19SBd80rWEfOuYWerrG-jx20NZFEFBbmRkpgZ7NlO5H8FzjYrjZtIzA64yDum8X6EYHWw6SkN5BMo3RYQ_P39rHmUz8J-h2qe8o7baYoNzrZjmRo8QiJZynNvBkkHEdFxBLygc/s320/DSCN7247.JPG" width="320" /></a></div>
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<!--[if !supportLists]-->5)<span style="font-size: 7pt;">
</span><!--[endif]-->Préchauffez le four à 250°C. Badigeonnez la
galette avec le reste de l’œuf battu puis enfournez 40 minutes en baissant la
température à 210°C.<o:p></o:p></div>
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Et voilà c’est prêt ! Laissez refroidir avant de
déguster !<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXNLZjruPPi9i-D8yebk6YcJ1VVJ46xJdxo2XmJixTM7NL5ui8eHLyYiXI_216YvC1G-pHauXXbt4auJs3kxUIfTqZh30FOAtCqIBJEHiZRncSO6aUJ3OXPycKE36I24y_OHE6Ia3Ef3O/s1600/DSCN7249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXNLZjruPPi9i-D8yebk6YcJ1VVJ46xJdxo2XmJixTM7NL5ui8eHLyYiXI_216YvC1G-pHauXXbt4auJs3kxUIfTqZh30FOAtCqIBJEHiZRncSO6aUJ3OXPycKE36I24y_OHE6Ia3Ef3O/s320/DSCN7249.JPG" width="320" /></a></div>
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Enjoy !<o:p></o:p><br />
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Xoxo</div>
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A.<o:p></o:p></div>
Roryhttp://www.blogger.com/profile/17506003404797178144noreply@blogger.com0