tag:blogger.com,1999:blog-17521754875056109092024-03-06T02:04:49.101+01:00La Kitchenette de MimiLa Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-1752175487505610909.post-35058148729035699972017-05-21T20:06:00.000+02:002017-07-17T11:54:51.463+02:00Ce n'est qu'un au revoir ... <span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
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<span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;"><br />Mes chers Kitchenautes, </span></h2>
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<span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;"><br />c'est bizarre de me dire que je rédige ce soir mon dernier article sur ce blog.</span></h2>
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<br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">Un blog que j'ai tant aimé partager avec vous mais qui ne correspond plus à ce que je suis ni à ma vie. Voilà des mois que je ne publie plus car je ne cuisine plus ni ne vis plus de la même manière. </span><br /><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">Je ne sais comment aborder avec vous toutes ces choses que j'ai à dire. Du coup, je piétine, j'hésite, je tergiverse mais je n'arrive plus à avancer. </span><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">Vous comprendrez très vite.</span><br /><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">Je vous laisse la Kitchenette car je connais des amis et des abonnés qui continueront d'y chercher des recettes qu'ils ont fait leurs. Prenez en soin, je serais toujours là pour répondre à vos commentaires, pour répondre à vos mails mais je ne publierai plus.</span><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">Je ne vous abandonne pas, je vais juste ouvrir un peu plus les portes, pousser les murs et vous inviter à vivre encore plus près de moi dans un nouvel espace, un blog différent. Je cuisine mais plus comme avant, j'ai envie de partager avec vous autrement. </span><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">J'espère que vous me suivrez, que vous ne serez pas déroutés. </span><br /><span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;">A très vite dans mon nouveau chez moi pour plus de blablas :</span></h2>
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<a href="http://lafabuleusepetitemaisondemimipinson.blogspot.fr/">La Fabuleuse Petite Maison de Mimi Pinson</a></h2>
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<br />La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com0tag:blogger.com,1999:blog-1752175487505610909.post-43454484025830059592016-10-01T16:44:00.002+02:002017-01-28T10:17:53.905+01:00Rapido Pesto <div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Un apéro qui se prépare, une pasta party un samedi soir, voici le pesto improvisé qui enchante nos papilles gourmandes.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Avec cette recette rapide à préparer, je n'achète plus jamais de pesto industriel. </span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">En même temps, je vous avouerai après en avoir beaucoup testé qu'aucun n'avait remporté mes faveurs dans les rayons des supermarchés.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Si facile à faire soi-même, pourquoi se priver d'un produit fait maison ?</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Parfait pour accompagner vos pâtes, sur vos pizzas, en accompagnement pour les dips.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Et tout simplement sur une tartine de pain grillée ...</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;">LA RECETTE </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour 1 pot de pesto</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Temps de préparation : 13 min</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Temps de cuisson : 10 min</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">INGRÉDIENTS :</span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">1 bouquet de basilic</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">50 g de pignons de pin</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">70 g de <span style="background-color: white; text-align: left;">Parmigiano</span><span style="background-color: white; text-align: left;"> Reggiano</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">100 ml d'huile d'olive</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Poivre du moulin</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">PRÉPARATION : </span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 200 °C.<br />Dans un plat allant au four, mettre les pignons de pin.<br />Les placer au four durant 10 minutes.<br />Sortir et laisser refroidir. Ils doivent avoir doré.</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Laver et sécher le basilic. L'effeuiller.<br />Le ciseler.<br />Eplucher deux gousses d'ail et les dégermer.</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Dans un hachoir, placer pignons de pin, gousses d'ail, basilic et 70 g de parmesan.<br />Poivrer.<br />Verser 100 ml d'huile d'olive (100 ml = 10 cl pour ceux à qui j'éviterais de chercher ^^)<br />Mettre en route le hachoir afin de réduire l'ensemble en une pâte. <br />Laisser poser 5 minutes.<br />Racler les bords. <br />Hacher une seconde fois pour obtenir une pâte plus lisse. </span></li>
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<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif; font-size: large;">Bon appétit !</span></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com8tag:blogger.com,1999:blog-1752175487505610909.post-38820461822642070712016-09-21T19:48:00.000+02:002016-09-21T22:36:19.836+02:00Salade gourmande lentilles et truite fumée, le reste n'est pas que futilité
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Retour au travail depuis quelques semaines, retour de la "gamelle" selon les jours, des bentos quand je suis motivée. Il faut de nouveau trouver le goût pour préparer des plats à emporter sans céder à la tentation de salades toutes prêtes, de sandwichs industriels.<br />
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Mon bac à légumes, riches de bons produits frais, est LA réponse. Des tomates colorées, des poivrons, un peu de verdure et hop, le tour est joué.<br />
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Et avouons-le, il est tellement agréable de se régaler et de contempler son petit plat avant d'enfourner sa première bouchée. C'est déjà un pas vers la gourmandise.<br />
Je profite donc de cette jolie palette de couleurs pour vous présenter une petite salade simple et fraiche.<br />
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<b><span style="font-size: large;">LA RECETTE </span></b></div>
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Pour 1 personne<br />
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Temps de préparation : 9 minutes<br />
Temps de cuisson : 20 min<br />
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<b>INGRÉDIENTS :</b><br />
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<ul>
<li>150 g de lentilles </li>
<li>1 tomate verte</li>
<li>40 g de pousses d'épinards</li>
<li>1 cuillère à soupe d'oignon rouge (1/4 d'oignon) </li>
<li>quelques brins de ciboulette</li>
<li>1 carré de Saint Morêt au Chèvre (coffret du fromager, Ligne & Plaisir) </li>
<li>75 g de truite fumée </li>
<li>5 g de baies de Goji </li>
<li>1 cuillère à café d'huile de tournesol</li>
<li>1 cuillère à café de Velours Balsamique Maille</li>
<li>sel, poivre </li>
</ul>
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<b>PRÉPARATION : </b><br />
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<ul>
<li>Procéder à la cuisson des lentilles dans une casserole d'eau bouillante salée, dans de l'eau préalablement filtrée c'est encore mieux.<br />Cuire 20 à 25 minutes.<br />Egoutter et laisser refroidir.<br /><br />* à noter que mangeant de moins en moins de viande, chaque week-end, je cuis mes légumineuses afin d'en profiter tout au long de la semaine et ne pas avoir à cuire pour un repas seulement</li>
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<li>Laver et sécher les feuilles d'épinards et la tomate.<br />Couper la tomate en petits quartiers.<br />Couper grossièrement les feuilles d'épinards.</li>
<li>Tailler l'oignon si besoin.<br />Ciseler la ciboulette.<br /><br />* Je profite toujours de mon retour du marché ou des magasins pour tailler, couper et congeler oignons, échalotes fraiches, herbes etc. J'en ai ainsi toujours sous la main, prêt à servir.</li>
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<li>Dans une saladier, déposer les lentilles, les épinards et la tomate.<br />Détailler la truite fumée en grandes lamelles. Ajouter dans le saladier.<br />Couper le fromage en petits cubes et l'ajouter à la salade. </li>
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<li>Dans un petit bol, mélanger vinaigre, sel, poivre. Délayer avec l'huile.<br />Verser sur la salade. </li>
</ul>
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<li>Agrémenter la salade de ciboulette, oignon rouge et baie de gogi.<br /><br /><br /><br />A déguster bien frais !</li>
</ul>
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<span style="color: #6aa84f; font-family: "courier new" , "courier" , monospace; font-size: x-large;"><i style="background-color: white;"><b>BON APPETIT !</b></i></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-63255106074224066342016-09-05T08:30:00.000+02:002016-09-05T08:30:18.478+02:00Pizza légumes d'été & speck<div>
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Allez, courage mes petits kitchenautes ! <span style="font-size: x-large;">☀️</span><br />
L'été n'est encore pas fini et les températures sont encore clémentes, assez pour profiter des soirées en terrasse. Alors il est encore temps d'utiliser les bons légumes gorgés de soleil que nous offrent la saison.<br />
<a name='more'></a>C'est ainsi qu'il y a quelques semaines, bénéficiant d'un beau panier de légumes, je pensais dans ma petite tête à une pizza gourmande ET saine, pleine de saveurs.<br />
A l'occasion d'un apéro participatif chez des amis, je me proposais donc d'apporter LA pizza à grignoter au milieu de plusieurs plaisirs gustatifs.<br />
La recette qui fut validée par ce panel de gourmands mérite donc désormais d'être partagée avec vous.<br />
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Au départ, j'hésitais à faire revenir l'ensemble des légumes pour les faire confire mais le résultat obtenu m'a conforté dans l'idée que les utiliser crus était préférable. De plus, ils gardaient ainsi toutes leurs belles couleurs.<br />
A peine réchauffée chez nos amis, coupée en petits carrés, tout le monde a pu se servir et apprécier mais si vous le souhaitez, elle conviendra aussi à un repas pour 4 personnes.<br />
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<span style="font-size: x-large;">🍆🍅🌶🍕</span></div>
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<b><span style="font-size: large;">LA RECETTE </span></b></div>
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Pour 4 personnes<br />
ou plus si découpée en petites parts pour un apéritif<br />
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Temps de préparation : 20 min<br />
Temps de cuisson : 12 à 15 min<br />
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<b>INGRÉDIENTS :</b></div>
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<ul>
<li>1 pâte à pizza rectangulaire</li>
<li>6 cuillères à soupe de <a href="https://lakitchenettedemimi.blogspot.fr/2014/08/ma-sauce-tomate.html">sauce tomate</a></li>
<li>1 demi aubergine</li>
<li>1 petite courgette jaune</li>
<li>1 petite courgette verte</li>
<li>1 petit poivron</li>
<li>1 oignon rouge</li>
<li>1 boule de mozzarella di bufala</li>
<li>sel, poivre</li>
<li>4 tranches de speck </li>
<li>Origan </li>
<li>Huile pimentée ou huile d'olive</li>
</ul>
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<b>PRÉPARATION : </b></div>
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<ul>
<li>Préchauffer le four à 210 °C. <br />Sinon, oui, je fais toujours partie de ceux qui ne font pas leur pâte à pizza, shame !<br />Donc, dérouler la pâte à pizza de manière à obtenir un beau rectangle.</li>
<li>Etaler sur la pâte la sauce tomate en veillant à laisser un bon centimètre de contour non recouvert.</li>
<li>Laver et trancher courgettes oignon et aubergine.<br />Couper les tranches en 4.<br />Parsemer sur la pizza.</li>
<li>Laver, épépiner le poivron.<br />Tailler pour obtenir des dés.<br />Déposer sur la pizza.</li>
<li>Faire en sorte que les légumes recouvrent intégralement la sauce.</li>
<li>Couper la mozzarella en cubes et disposer harmonieusement sur l'ensemble de la pizza.</li>
<li>Tailler les tranches de speck et ajouter sur les légumes.<br />Saler, poivrer. Parsemer d'origan.<br />Verser de l'huile en filet ou vaporiser. </li>
<li>Mettre en cuisson pour 12 à 15 min selon les fours et le résultat attendu. <br />Croustillant ou moelleux ? A vous de voir. </li>
</ul>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><i>BON APPETIT !</i></span></div>
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<br />La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com3tag:blogger.com,1999:blog-1752175487505610909.post-21531160358148110812016-08-27T18:32:00.000+02:002017-01-28T10:19:02.350+01:00Nice Cream Banane Nocciolata<div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après avoir attendu le soleil tout au long du printemps, je vous jure que je ne me plaindrais pas de le voir maintenant. Mais, qu'il fait chaud !<br />Et comme je suis gourmande, que j'ai envie de fraîcheur, je m'accorde depuis récemment des petits plaisirs "healthy" glacés.</span></div>
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><br />Ce matin donc, après une longue réflexion sur ce que je pourrais ou non avaler, apprécier, j'ai regardé ce qui était à consommer rapidement. Et dans mon panier de fruits, des bananes un peu mûres commençaient à faire triste mine. Pas question pour moi de les laisser ni de les consommer sans préparation.<br /><br />J'ai donc décidé de les placer au congélateur ...<br />La suite, c'est une recette (si je puis dire) qui ne nécessite aucun geste technique, qui requiert juste l'usage d'un blender ou d'un pied mixeur.<br /></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><br /><br /><b>LA RECETTE </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour 2 personnes<br /><br /><br />Temps de préparation : 5 min<br />Temps de repos : 1 h + 2 h<br /><br /><br /><br /><br /><b>INGRÉDIENTS : </b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">2 bananes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cuillères à soupe boisson au soja nature</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cuillères à café de Nocciolata </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>PREPARATION : </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrUGZjKxFdKgCoTJen0MY8in_fUoeoJ8daejF3h-fUInU_tJSsSSJH9x4K6mWKn_H5Xy6cSpUDhalL4RfuGeRQ9Kdga3qdNIt-MCJNjlGIMhNaVzmNz19s_FMI6bob3sgO_eVeCYL79Y/s1600/U1fKHAv.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrUGZjKxFdKgCoTJen0MY8in_fUoeoJ8daejF3h-fUInU_tJSsSSJH9x4K6mWKn_H5Xy6cSpUDhalL4RfuGeRQ9Kdga3qdNIt-MCJNjlGIMhNaVzmNz19s_FMI6bob3sgO_eVeCYL79Y/s400/U1fKHAv.jpeg" width="241" /></a></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Peler les bananes, couper chacune en 5 morceaux.<br />Les placer une heure dans un plat allant au congélateur.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Dans un blender, verser 2 cuillères à soupe de boisson au soja nature.<br />Ajouter les morceaux de banane. Mixer jusqu'à obtention d'une texture lisse.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Repartir la préparation dans deux pots individuels.<br />Ajouter dans chacun une cuillère de Nocciolata.<br />Brasser légèrement à l'aide d'une cuillère.<br />Placer au congélateur p</span><span style="font-family: "georgia" , "times new roman" , serif;">our deux heures. Après une heure, mélanger le tout avec une petite spatule afin de "brasser" la glace et la pâte à tartiner.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Après deux heures, renouveler l'opération, la glace est prête à consommer. </span></li>
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<span style="color: #b45f06; font-family: "courier new" , "courier" , monospace; font-size: x-large;"><b>Bon rafraîchissement gourmand !<br /></b></span></div>
La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-56195305315151504992016-07-29T07:00:00.000+02:002017-01-28T10:19:29.048+01:00🍒 Clafoutis aux cerises 🍒<div>
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<span style="font-family: "georgia" , "times new roman" , serif;">🍒 Comme il est bien court le temps des cerises 🍒</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Un fruit que j'aime tellement (en même temps, je cherche quel fruit n'a pas mes faveurs ...)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Voilà venu le moment d'en profiter et quoi de plus adéquat qu'un clafoutis pour y goûter.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Le clafoutis, pour moi qui ne suis pas très gâteau et dessert, c'est le dessert d'été par excellence.</span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">J'en raffole. Il exige peu de préparation et un temps de cuisson encore assez court. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">En ces temps chauds et agréables, ce petit dessert léger et froid fait toujours plaisir et conclut avec gourmandise un repas.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour ce qui concerne les cerises, rhooooo, on passe à la question qui fâche. Dénoyauter ou pas ?</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Si on dénoyaute, le fruit perd un peu de son jus, ce que j'adore.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Si on ne dénoyaute pas, le fruit se tient mais les grignoteurs râlent et j'avoue moi-même que cela me dérange un peu de recracher des noyaux à chaque bouchée.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Je vous laisse le choix et l'appréciation de faire ce que vous voulez de vos noyaux 👍🏼🍒</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Et du coup, qu'on dénoyaute ou non, je vous laisse en chanson, avec Jean Ferrat et sa coquine Cerise ! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b><br /><br />LA RECETTE </b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour 8 personnes<br /><br /><br /><br />Temps de préparation : 14 min<br />Temps de cuisson : 35 min</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><br /><br /><br /><b>INGRÉDIENTS : </b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">750 g de cerises bigarreaux</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 noix de beurre</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 oeufs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">100 g de sucre de canne complet</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 sachet de sucre vanillé</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">100 g de fécule de maïs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 cuillères à soupe bombées de poudre d'amandes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">20 cl de crème liquide entière </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">20 cl de lait entier<br /><br />+ sucre glace</span></li>
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<b style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: "georgia" , "times new roman" , serif;">PREPARATION : </span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<ul>
<li><div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180 °C.<br />Beurrer un plat à gratin.<br />Laver les cerises. Les équeuter. Dénoyauter ou non (on ne va pas recommencer le débat ... ).</span></span></div>
</li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre les fruits dans le plat.</span></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Dans un bol, battre oeufs et sucres (de canne et sucre vanillé).<br />Ajouter la fécule tamisée. Mélanger avant d'ajouter la poudre d'amandes. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Verser la crème. Battre au fouet rapidement.<br />Ajouter le lait entier. Mélanger de nouveau.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Recouvrir les cerises avec la préparation.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mettre au four pour 35 minutes.</span></li>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir. <br />Saupoudrer de sucre glace avant de déguster.</span></li>
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<span style="color: #990000; font-family: "courier new" , "courier" , monospace; font-size: x-large;"><b><i>Miammm, à table !</i></b></span><br />
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-65969736206118545062016-07-19T13:58:00.001+02:002016-07-30T07:52:32.621+02:00Salade de thon en tartare <div>
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Il a pris son temps pour s'installer chez nous mais l'été est là. <br />
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Les seules choses dont on rêve par un temps pareil, de la fraîcheur, dans nos assiettes et dans nos verres. Ce type de salade est d'autant plus agréable qu'elle ne nécessite aucune cuisson, petit plus pour les adeptes du camping, des pique-niques improvisés.<br />
Peu de préparation, juste un temps de repos au frais, elle permet d'aller se poser sur la plage ou autour de la piscine sans avoir à surveiller.<br />
Il suffit juste d'avoir un parfait poissonnier pour un morceau de thon parfait.<br />
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Avec un petit clin d'oeil à mes amis amateurs de salades fraîches, à ceux que les mots "thon frais" évoquent nos meilleurs sushis, à vos couteaux !<br />
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<b>LA RECETTE </b></div>
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Pour 2 personnes<br />
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Temps de préparation : 10 min<br />
Temps de repos : 2 heures<br />
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<br />
<br />
<b>INGRÉDIENTS :</b></div>
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<b><br /></b>
<br />
<ul></ul>
<ul>
<li style="font-family: georgia, "times new roman", serif;">230 g de longe de thon frais (ou décongelé)</li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 citron vert bio</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 oignon nouveau</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 concombre </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">quelques feuilles de menthe</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cuillère à soupe d'huile de colza </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Poivre </span></li>
</ul>
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<b>PRÉPARATION : </b></div>
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<ul>
<li>Passer sous l'eau le citron, l'oignon, la menthe.<br />Laver le concombre. </li>
<li>A l'aide d'un couteau bien aiguisé, couper le thon en larges bandes afin de découper dedans des cubes de 1x1 cm environ de poisson.<br />Les déposer dans un saladier. </li>
<li>Avec un zesteur ou d'un couteau économe, prélever les zestes d'un citron vert.<br />Les ajouter aux dés de thon.<br />Presser le citron et verser sur le thon. Mélanger. Poivrer. Ne pas saler ! </li>
<li>Eplucher et tailler le concombre en cubes de même diamètre.</li>
<li>Ciseler quelques feuilles de menthe (selon la taille des feuilles, vous pouvez compter 5 à 6 feuilles pour la recette).<br />Ciseler la partie verte de l'oignon. <br />Hacher moyennement le reste de l'oignon.</li>
<li>Ajouter dans le saladier.<br />Verser l'huile. Mélanger.</li>
<li>Couvrir le saladier et réserver au frais au minimum 2 h.<br />Servir très frais.</li>
</ul>
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<span style="color: #6aa84f; font-size: large;"><b><i>BON APPETIT !</i></b></span><br />
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com1tag:blogger.com,1999:blog-1752175487505610909.post-20917213204422099832016-03-07T06:30:00.000+01:002016-03-07T06:30:18.909+01:00Wrap truite fumée & fromage frais <div>
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Bonjour, bonjour les gourmands !</div>
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Installée dans une petite routine WW bien confortable, j'en reste depuis des semaines à des plats d'une simplicité absolue que j'en oublie de publier des recettes sur le blog. </div>
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Honte à moi ! Et si je tentais de me rattraper avec le mois de mars.</div>
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Et si je vous proposais mon premier repas post grippe ! Oui la vilaine a décidé de s'attarder chez moi, c'est de saison après tout.<br />
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Bref, après une semaine de bouillon de poule et de tisanes au miel, la fièvre éloignée, j'ai enfin récupéré goût et odorat. <br />
Il me fallait reprendre mes bonnes habitudes avec un repas léger, équilibré et coloré.<br />
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Je vous avouerais, j'adore les wraps mais ceux, industriels qu'on trouve dans les supermarchés ne me donnent jamais envie. Le mieux, une nouvelle fois, était donc de les faire moi-même.<br />
Et comme le tout est d'une simplicité incroyable, je ne vois pas pourquoi s'en priver.<br />
De plus, comme bien souvent, c'est une solution fourre-tout pour utiliser les restes et petites quantités d'aliments qui trainent dans le réfrigérateur.<br />
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Aujourd'hui, je vous propose donc un wrap pour une personne, léger et croquant, êtes-vous tentés ?<br />
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<b>LA RECETTE </b><br />
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Pour 1 personne<br />
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Temps de préparation : 10 min<br />
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<b>INGRÉDIENTS :</b></div>
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<b><br /></b>
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<ul>
<li>1 tortilla de maïs</li>
<li>2 Carrés Frais 0 % Ail et Fines herbes (soit 50 g de fromage pour les deux)</li>
<li>80 g de truite fumée</li>
<li>quelques feuilles de batavia lavées et séchées</li>
<li>1/2 carotte </li>
<li>1 gros champignon de Paris</li>
<li>Citron </li>
<li>Huile d'olive</li>
<li>Sel, poivre</li>
<li>Graines de sésame</li>
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<b>PRÉPARATION : </b></div>
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<ul>
<li>Eplucher une carotte. La trancher en deux, conserver l'autre partie au frais.<br />Raper la carotte.<br />Eplucher le champignon de Paris.<br /><b><br /></b></li>
<li>Humidifier la tortilla avec quelques gouttes d'eau de chaque côté.<br />La placer dans une assiette. Faire chauffer 20 secondes au four à micro-ondes.<br /></li>
<li>Etaler uniformément les deux fromages frais sur la surface de la tortilla.<br />En laisser un peu plus généreusement vers le haut de la tortilla (pour souder le rouleau).</li>
<li>Disposer sur la tortilla, quelques feuilles de batavia, la truite fumée, la 1/2 carotte rapée.<br />Ajouter quelques lamelles de champignon.</li>
<li>Saler, poivrer. <br />Donner 2 coups de spray d'huile d'olive sur la garniture.<br />Presser un 1/2 citron sur l'ensemble du wrap.<br /></li>
<li>Comme pour des makisushis, rabattre le bas de la tortilla sur la garniture, rouler en serrant, en maintenant l'ensemble.<br />La partie du haut (plus garnie en fromage) se soude par appui. </li>
<li>A chaque extrémité, avec les doigts, rabattre la tortilla à l'intérieur.<br />A l'aide d'un bon couteau, couper le rouleau en deux.<br /></li>
<li>Servir en assiette avec une petite salade complémentaire pour ceux qui le souhaitent. </li>
</ul>
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<span style="color: #e69138; font-size: large;"><b><i>BON APPETIT !</i></b></span><br />
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-59031577508166052522016-01-28T23:07:00.000+01:002017-01-28T10:29:04.874+01:00Muffins Touchoko<div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">L'autre jour, j</span><span style="font-family: "georgia" , "times new roman" , serif;">e vous avais promis des muffins, en voici ! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Et j'en avais promis aux collègues, gourmands. Il était donc temps de passer aux fourneaux pour ces petits gâteaux faciles à faire et à transporter. </span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><br />De la simplicité, comme je l'aime, une recette à partager avec de petites mains pour un plaisir maximum.<br />Alors pas de long discours, les essayer c'est les adopter et il ne vous faudra que quelques ingrédients pour y parvenir.<br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQh9LLxaIBvwCNsMlTgs2e5kOS6hbTaUQS_lbx9jf8jwgSME7mboJreUJCLD3iHnQPDcztoFHgbK8wr1_xZdQ4v4u_23BI0GldcHDN1SfYoBYt1eXcVR2LN6PwlNpOMHia5ZhvvYFNPM/s1600/394955b1_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQh9LLxaIBvwCNsMlTgs2e5kOS6hbTaUQS_lbx9jf8jwgSME7mboJreUJCLD3iHnQPDcztoFHgbK8wr1_xZdQ4v4u_23BI0GldcHDN1SfYoBYt1eXcVR2LN6PwlNpOMHia5ZhvvYFNPM/s1600/394955b1_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQh9LLxaIBvwCNsMlTgs2e5kOS6hbTaUQS_lbx9jf8jwgSME7mboJreUJCLD3iHnQPDcztoFHgbK8wr1_xZdQ4v4u_23BI0GldcHDN1SfYoBYt1eXcVR2LN6PwlNpOMHia5ZhvvYFNPM/s1600/394955b1_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>LA RECETTE </b><br /><br /><br />Pour 10 muffins<br /><br /><br />Temps de préparation : 8 minutes</span><span style="font-family: "georgia" , "times new roman" , serif;"><br />Temps de cuisson : 18 minutes</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGRÉDIENTS : </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 oeufs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">70 g de sucre</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cuillère à café de sucre vanillé</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">80 g de farine</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 sachet de levure chimique </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">50 ml de lait</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">150 g de chocolat noir </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">90 g de beurre</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">50 g de chocolat noir ou de pépites de chocolat</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />PRÉPARATION :</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 200° C. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sur une plaque de cuisson, déposer les moules garnis de caissettes en papier.</span></li>
</ul>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Si vous avez fait le choix de 50 g de chocolat noir classique, couper en petits morceaux en appuyant avec la lame d'un couteau.<br />Placer ces morceaux ou les pépites au congélateur durant 15 minutes.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Casser les oeufs entiers dans un grand bol, ajouter le sucre et le sucre vanillé. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mélanger rapidement au fouet. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Verser la farine et la levure, fouetter. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter peu à peu le lait.</span></li>
</ul>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Au bain-marie, faire fondre 150 g de chocolat.<br />Lorsque le chocolat est fondu, hors du feu, ajouter le beurre.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Verser sur la pâte et mélanger au fouet de nouveau pour obtenir une belle pâte colorée.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Verser la pâte dans les moules (au 2/3 du moule). </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sortir les morceaux de chocolat du congélateur et en disposer sur le dessus de chaque muffin. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Enfourner pour 18 minutes. <br />Laisser refroidir.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Bon appétit ! </i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Oui, je sais, je vous abandonne en ce moment. Vous vous sentez délaissés ?</span></span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">N'ayez crainte, je suis de retour. En forme ! <span style="font-size: xx-small;"> </span></span></span></span><br />
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<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br />Pour des raisons de santé, j'ai décidé de commencer le nouveau programme Weight Watchers "Feel Good". Et cela n'est pas une résolution 2016 prise à la légère mais bel et bien un choix mûrement réfléchi. </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Je cuisine donc différemment, bien que je n'ai jamais cuisiné gras. Mais bien évidemment, j'ai fait simple dans la première semaine, je commence à cuisiner de nouveau et surtout à adapter des plats à mes exigences nouvelles. <br /><br />Voilà donc que je vous reviens avec un petit gratin délicieux.<br />Et bientôt une nouvelle recette de muffins car j'ai une furieuse envie d'en faire.<br />Pas spécialement d'en manger mais plutôt d'en faire. Car vous le savez ... j'aime régaler les gourmands qui m'entourent !<br /><br /><br />A très vite donc et n'hésitez pas à commenter ! </span></span></span><br />
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margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwxtxSmx2qV31inMmJdHFMsAIHtQ6ZvDGxulfZ3J6r15J9ySijp_RoKI3hNrgnEj2AbwQ0MEb2Ramq521-RvpBsJxM58lhKaFybMJa_M3ubBLkWlJLpDXHJ6Zh-NzP3YDvG1rT_pLtCA/s1600/e9768d77_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwxtxSmx2qV31inMmJdHFMsAIHtQ6ZvDGxulfZ3J6r15J9ySijp_RoKI3hNrgnEj2AbwQ0MEb2Ramq521-RvpBsJxM58lhKaFybMJa_M3ubBLkWlJLpDXHJ6Zh-NzP3YDvG1rT_pLtCA/s1600/e9768d77_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwxtxSmx2qV31inMmJdHFMsAIHtQ6ZvDGxulfZ3J6r15J9ySijp_RoKI3hNrgnEj2AbwQ0MEb2Ramq521-RvpBsJxM58lhKaFybMJa_M3ubBLkWlJLpDXHJ6Zh-NzP3YDvG1rT_pLtCA/s1600/e9768d77_o.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: medium;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwxtxSmx2qV31inMmJdHFMsAIHtQ6ZvDGxulfZ3J6r15J9ySijp_RoKI3hNrgnEj2AbwQ0MEb2Ramq521-RvpBsJxM58lhKaFybMJa_M3ubBLkWlJLpDXHJ6Zh-NzP3YDvG1rT_pLtCA/s400/e9768d77_o.jpeg" width="400" /></span></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><br /><br /><b>LA RECETTE </b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b> </b><br /><br /><br />Pour 6 personnes <br /><br /><br />Temps de préparation : 14 min<br />Temps de cuisson : 35 min<br /><br /><br /><br /><b>INGRÉDIENTS : <br /><br /><br /> </b></span></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 chou-fleur</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 brocolis</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 chou romanesco</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">720 g de saumon préparé</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1/2 litre de lait 1/2 écrémé</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">50 g de farine</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">40 g de beurre</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">1 cuillère à soupe bombée de curry</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">sel, poivre </span></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>PREPARATION : </b></span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180 °C.</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Nettoyer les choux. En prélever les fleurettes. <br />Les mettre à tremper dans une bassine d'eau froide vinaigrée durant 10 minutes.<br /><span style="font-family: "georgia" , "times new roman" , serif;">Egoutte<span style="font-family: "georgia" , "times new roman" , serif;">r.</span></span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Pr<span style="font-family: "georgia" , "times new roman" , serif;">océd<span style="font-family: "georgia" , "times new roman" , serif;">er à la cuisson vapeur.<br />J'utilise mon vieux Vitasaveur de Seb, il a bientôt 10 ans. <br />Je cuis les fleurettes 20 minutes. <br />Peut-être devrez-vous adapter selon l'appareil utilisé.</span></span></span></span></span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Pendant ce temps, peler le saumon, retirer les arêtes au besoin.<br />Détailler celui-ci en très gros cubes ou lardons.<br />Réserver.</span></li>
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<li>Procéder à la préparation de la sauce béchamel.</li>
<li>Dans une casserole, faire fondre le beurre. Ajouter la farine et remuer vivement.<br />Laisser cuire 3 minutes. </li>
<li>Verser le lait sans cesser de fouetter pour éviter les grumeaux.</li>
<li>Saler, poivrer.</li>
<li>Laisser mijoter à feu doux pour laisser épaissir. Penser à remuer de temps en temps.</li>
<li>Ajouter une cuillère à soupe bien bombée de curry en poudre.<br />Remuer.</li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Dans un plat à gratin à bords hauts, déposer les fleurettes et dés de saumon harmonieusement. Saler légèrement et poivrer.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Napper de sauce béchamel.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mettre au four pour 15 minutes de cuisson. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Servir chaud. </span></li>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com6tag:blogger.com,1999:blog-1752175487505610909.post-2499950476232457362016-01-08T14:08:00.005+01:002016-01-11T14:35:58.903+01:00Potée comtoise<div>
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Voilà, une nouvelle année qui se profile ! <br />
Avec plein de projets pour les uns et les autres, plein de petits bonheurs. </div>
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Mais comme chaque année, il y a une chose en particulier que certains de mes amis et moi attendons plus que tout ...<br />
LA nouvelle saison de Game of Thrones !<br />
<a name='more'></a><br />
De ce fait, pour patienter, nous avons programmé des soirées pour visionner les précédentes saisons. <br />
Des soirées associant la série et de la gourmandise. Et ce coup-ci, j'avais une furieuse envie de potée, c'est la saison. Une grosse envie de légumes. <br />
Et aussi, avouons-le, une furieuse envie de vider mon congélateur.<br />
<br />
De plus, je me doutais que cela plairait à mes convives. <br />
Qui aiment la bonne popotte un peu à l'ancienne.<br />
Avec les compliments de mes gourmands et leur désir que je partage la recette sur la Kitchenette, me voilà donc avec un bon plat d'hiver à vous proposer pour qu'à votre tour vous vous régaliez.<br />
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Une potée comtoise à ma façon ...<br />
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<b>LA RECETTE</b><br />
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Pour 6 personnes<br />
<br />
Temps de préparation : 16 min<br />
Temps de cuisson : 2 h 10 min<br />
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<b>INGRÉDIENTS : </b></div>
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<br /></div>
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<ul>
<li>1 kg de jarret de porc 1/2 sel</li>
<li>1 kg de poitrine de porc fumée (ou 1/2 sel) </li>
<li>3 saucisses de Montbéliard </li>
<li>2 oignons de taille moyenne</li>
<li>4 clous de girofle</li>
<li>2 gousses d'ail</li>
<li>chou vert frisé</li>
<li>6 poireaux</li>
<li>6 carottes</li>
<li>6 navets</li>
<li>6 pommes de terre de taille moyenne ou 3 grosses pommes de terre coupées en deux</li>
<li>1 bouquet garni</li>
<li>1 verre de vin blanc</li>
<li>2 litres d'eau</li>
</ul>
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<br />
<b>PRÉPARATION : </b><br />
<b><br /></b></div>
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<i>Pour réaliser cette recette, j'utilise ma cocotte ronde Flame de <a href="http://www.emilehenry.fr/" target="_blank">Emile Henry,</a> elle a une capacité de 6,7 litres. Elle s'utilise aussi bien sur le feu qu'au four. </i><br />
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<ul>
<li>Mettre la viande à tremper pendant 2 h minimum afin de la dessaler. J'ai pour habitude de la laisser une nuit. </li>
</ul>
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<ul>
<li>Préchauffer le four à 180°C.</li>
</ul>
<div>
<br /></div>
<ul>
<li>Dans une grande casserole, mettre de l'eau à bouillir. </li>
<li>Eplucher les oignons, planter 2 clous de girofle dans chacun des oignons.</li>
<li>Ecraser les gousses d'ail avec la paume de la main ou la soie d'un couteau. </li>
<li>Prendre le chou, enlever les feuilles abimées. Couper le chou en 2.<br />Prendre une moitié et la plonger une minute dans la casserole d'eau bouillante afin de blanchir le chou.<br />Procéder de même avec la 2e moitié.<br />Laisser égoutter. </li>
<li>Concernant les légumes, j'aime pour ma part les laisser entiers. Loisir à vous de les couper grossièrement. <br />Peler les carottes, en couper les extrémités, les réserver.<br />Nettoyer les poireaux, couper le vert.<br />Eplucher les navets et les pommes de terre. Les couper en deux. </li>
</ul>
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<ul>
<li>Dans la cocotte qui servira pour la cuisson au four, faire chauffer sur le feu avec une cuillère à soupe d'huile.<br />Y saisir les oignons quelques minutes.<br />Ajouter la viande (poitrine et jarret). Laisser la viande se colorer sur chaque face durant une à deux minutes de chaque côté à feu vif.</li>
<li>Verser un verre de vin blanc. </li>
<li>Ajouter les gousses d'ail, les morceaux de chou, les poireaux, carottes et navets, les pommes de terre, un bouquet garni.</li>
<li>Verser 2 litres d'eau tiédie afin de couvrir l'ensemble. Laisser l'eau monter à ébullition. Couper le feu.<br />Couvrir la cocotte de son couvercle.</li>
</ul>
<div>
<br /></div>
<ul>
<li>Mettre au four pour 1 heure de cuisson.</li>
<li>Après une heure, retirer du four. Ajouter les 3 saucisses de Montbéliard. </li>
<li>Couvrir de nouveau et remettre au four pour 45 min de cuisson supplémentaire. </li>
<li>Une fois ce temps écoulé, sortir le plat du four.<br />Mettre le four en position grill.<br />Retirer le couvercle. Mettre les viandes sur le dessus de la cocotte et replacer la cocotte au four pour 10 minutes.</li>
<li>Sortir du four.</li>
</ul>
<div>
<br /></div>
<ul>
<li>Avant de servir, sortir les viandes et saucisses de la cocotte. </li>
<li>Couper les saucisses en rondelles. <br />Couper la poitrine en tranches épaisses.<br />Couper le jarret en le désossant. Obtenir 6 morceaux.</li>
<li>Sortir les deux moitiés de chou. Couper chacune d'entre elles en 3 à 4 morceaux.</li>
</ul>
<div>
<br /></div>
<ul>
<li>Servir en plat ou à l'assiette avec les viandes, les légumes, le bouillon. </li>
<li>Proposer avec de la moutarde à l'ancienne et une moutarde mi-forte, du gros sel et des tranches de pain sec. </li>
</ul>
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<span style="color: #783f04;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">BON APPETIT ! </span></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com1tag:blogger.com,1999:blog-1752175487505610909.post-41364349212363716292016-01-03T08:35:00.004+01:002016-01-03T16:45:03.712+01:00Tous mes voeux pour cette nouvelle année 2016<div>
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<span style="color: #b45f06;"><br /><span style="font-family: Georgia, Times New Roman, serif;"><br /><br /><span style="font-size: large;">Oust, du balai, bye bye 2015 !<br /><br /><br /><br /><br /><br />Voilà qu'enfin arrive 2016,<br /><br />une nouvelle année que j'espère<br /><br />toujours aussi gourmande<br /><br />mais j'ajouterai festive, heureuse. </span></span></span><br />
<span style="color: #b45f06;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></span><br />
<span style="color: #b45f06;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br />Je vous souhaite des restos, des concerts, <br /><br />des sorties ciné, du spectacle, <br /><br />des promenades touristiques, des musées,<br /><br />des découvertes, des balades,<br /><br /> des moments en famille, des moments entre amis,<br /></span></span><br />
<span style="color: #b45f06;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">des amis comme une famille.<br /><br /><br /><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="color: #b45f06; line-height: 14.3733px;"><i>Une gourmande année 2016 à vous !<br /><br />Entourez-vous, épaulez-</i></span><i style="color: #b45f06; line-height: 14.3733px;">vous !<br /><br />Aimez-vous et régalez-nous !!!!!</i></span><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><i><span style="font-size: large;"><br /></span><br /><br /><br /></i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Mes petites paupiettes se joignent à moi <br />
pour vous adresser nos meilleurs voeux pour cette nouvelle année !</td></tr>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com8tag:blogger.com,1999:blog-1752175487505610909.post-59334118100085862762015-12-30T11:11:00.002+01:002015-12-30T13:14:48.420+01:00Cocottes de saumon et Saint Jacques <div>
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Il y a quelques jours, je fêtais Noël en avance, entourée d'amis.</div>
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Un apéritif dinatoire constituait l'entrée, suivi par un échantillonnage de yakitoris (voui, nous sommes absolument fans de cuisine japonaise) servis avec une julienne de légumes sautés au soja.</div>
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En dessert, une bûche à la mousse de Nutella.</div>
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Parmi les entrées, j'ai servi le plat dont il est question dans des petites verrines en céramique. Bien gratinées, elles ont connu un beau succès. Même chez les non-amateurs de poireaux, ce qui est à souligner.<br />
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<b> LA RECETTE</b></div>
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Pour 8 personnes</div>
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Temps de préparation : 12 min<br />
Temps de cuisson : 30 min</div>
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<b><b>INGRÉDIENTS : </b></b></div>
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<li style="text-align: justify;">3 poireaux</li>
<li style="text-align: justify;">25 g de beurre</li>
<li style="text-align: justify;">200 g de saumon</li>
<li style="text-align: justify;">300 g de coquilles Saint Jacques</li>
<li style="text-align: justify;">6 gros champignons de Paris</li>
<li style="text-align: justify;">150 ml de champagne</li>
<li style="text-align: justify;">Chapelure ou Panko</li>
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<li style="text-align: justify;"><i>Sauce béchamel : </i><br />40 g de farine<br />30 g de beurre<br />1/2 l de lait<br />sel - poivre - muscade </li>
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<b>PRÉPARATION : </b></div>
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Tout dépend d'abord de ce que vous voulez obtenir. De belles cocottes pour un plat principal servies avec du riz, des cocottes plus petites pour une entrée et enfin de toutes petites cocottes ou verrines pour l'apéritif ou un buffet. </div>
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Selon, vous choisirez de tailler les poireaux et champignons grossièrement ou plus menu. Le saumon et les coquilles Saint Jacques également.<br />
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<li>Préchauffer le four à 210° C.</li>
<li>Nettoyer et couper les poireaux. Les passer à l'eau, égoutter.<br />Nettoyer et couper les champignons.</li>
<li>Dans une sauteuse, faire fondre le beurre. Y faire revenir les poireaux à feu moyen.<br />Couvrir. </li>
<li>Couper le saumon en dés, retirer les arêtes si nécessaire.<br />Couper les coquilles selon leur grosseur.</li>
<li>Découvrir les poireaux. Ajouter dés de saumon et coquilles.<br />Poursuivre la cuisson à feu très doux.</li>
<li>Ajouter les morceaux de champignon.<br />Verser le champagne dessus. Arrêter la cuisson.</li>
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<li>A côté, dans une casserole, faire fondre le beurre. Verser la farine en pluie. </li>
<li>Laisser cuire 3 minutes en veillant à n'avoir aucune coloration.</li>
<li>Verser peu à peu le lait en remuant pour éviter l'apparition de grumeaux.<br />Saler, poivrer. </li>
<li>Napper la sauteuse béchamel. Mélanger le tout délicatement.</li>
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<li>Répartir la préparation dans les différentes cocottes ou verrines allant au four.</li>
<li>Ajouter un peu de chapelure ou panko sur chaque récipient. </li>
<li>Mettre à gratiner au four pendant 20 minutes.</li>
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<li>Servir.<br />Pour un plat principal, vous pouvez prévoir du riz pour </li>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-91386776507443717832015-12-25T16:18:00.001+01:002015-12-25T16:40:16.469+01:00Joyeux Noël 2015 <div>
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<span style="color: #bf9000; font-family: Courier New, Courier, monospace; font-size: x-large;"><br />Joyeux Noël à vous,</span><br />
<a name='more'></a><span style="color: #bf9000; font-family: Courier New, Courier, monospace; font-size: x-large;">chers lecteurs !!!</span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com0tag:blogger.com,1999:blog-1752175487505610909.post-51403465489071909202015-12-22T21:37:00.001+01:002015-12-30T11:16:59.786+01:00Gunkan Maki, le sushi "easy"<div>
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<span style="font-family: Georgia, Times New Roman, serif; text-align: justify;">Me revoilà, après un mois d'absence. Oui tout pile.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Une immense fatigue physique et intellectuelle ; des aménagements dans mon nid douillet m'ont obligée à mettre quasiment tout en cartons. Une kitchenette emballée, plus de quoi travailler ... Et on redécouvre avec joie les petits plats qu'on a congelé pendant des mois.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSL2dcHHJg3WGcjnFDiTNDg-9kIKEivtPfHabNzlDh7pcm7axg4P8mL0tR50mS95cdcFvA1uQw9LcKOYYoIVEXY8CA0ilUxO06ObmfU9ivvMqogo2-z11bhxkkTRXM0SnrrlUfmSNy3M0/s1600/12404655_1005085132883186_868924335_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSL2dcHHJg3WGcjnFDiTNDg-9kIKEivtPfHabNzlDh7pcm7axg4P8mL0tR50mS95cdcFvA1uQw9LcKOYYoIVEXY8CA0ilUxO06ObmfU9ivvMqogo2-z11bhxkkTRXM0SnrrlUfmSNy3M0/s200/12404655_1005085132883186_868924335_n.jpg" width="159" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">Une cure de 2 mois de vitamines, l'aménagement enfin fini, je suis de nouveau disponible pour propager ma bonne humeur et mes petites recettes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ici, pour nous, les Fêtes se feront dans la simplicité, avec de très bons produits très simplement travaillés.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Je profite donc de ce retour pour vous inviter à proposer à vos convives des gunkan makis (si simples à faire) et d'utiliser pour cela des oeufs de truite ou de saumon, du saumon fumé et pourquoi pas selon les budgets des oeufs de lump.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">LA RECETTE </span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour 20 gunkan maki</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Temps de préparation : 8 à 12 min</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">INGRÉDIENTS :</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">600 g de <a href="http://lakitchenettedemimi.blogspot.fr/2014/03/sumeshi-riz-vinaigre.html" target="_blank">riz cuit</a> et <a href="http://lakitchenettedemimi.blogspot.fr/2014/03/vinaigre-sumeshi.html" target="_blank">assaisonné</a> (compter 300 g de riz non cuit)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">4 feuilles de Nori</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">90 g de lardons de saumon fumé </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">90 g d'oeufs de truite</span></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;">PRÉPARATION :</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Laisser refroidir et assaisonner le riz. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Pendant ce temps, couper les feuilles de nori selon les lignes prédécoupées de la feuille ou avec une paire de ciseaux pour les plus frileux.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Réserver.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préparer un bol d'eau froide, une planche et le riz.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A l'aide de vos mains, façonner des boulettes de riz (ovales ou rectangulaires, voir même rondes pour les moins adeptes). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Presser à l'aide des doigts pour compacter le tout au creux de la paume de la main.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Préparer toutes les boulettes. Les poser une à une sur la planche.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enrouler chaque boulette avec une bande de nori. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Il est normal que la feuille dépasse un peu. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Au besoin, humecter la feuille restante en fin de bande afin de la coller au gunkan maki.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prélever une cuillère à café d'oeufs de truite et déposer ceux-ci sur le dessus du riz.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prélever une cuillère à café de lardons de saumon et déposer sur le riz. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Réserver au frais. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Servir avec de la sauce soja. </span></div>
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<span style="color: #e06666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b><i>Bon appétit ! </i></b></span><br />
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-91014285524320568562015-11-09T08:30:00.000+01:002017-01-28T10:23:42.177+01:00Divine mousse au chocolat <div>
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<span style="font-family: "corsiva";"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Il ne vous aura peut-être pas échappé que j'ai peu publié dernièrement.<br />Entre Lovely, Lili Cookie et un petit pépin de santé, je n'ai absolument pas cuisiné depuis 15 jours. A l'exception d'une brioche butchy et de mousses au chocolat.<br /><br />Et uniquement parce que je souhaitais utiliser mon robot, vous me comprenez. </span></span></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "corsiva";"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Juste pour ça. Du coup, j'ai fait de la mousse au chocolat en veux-tu en voilà. Pour nous, pour les collègues, pour les amis. Juste pour voir mon robot battre mes cocos. Pour le plaisir des yeux !<br /><br />Après qu'on me l'ait demandé plusieurs fois, je me décide à publier la recette de ma mousse au chocolat traditionnelle mais qui fait un tabac.<br /><br /><br /><br /><br /><b>LA RECETTE </b></span></span></span><br />
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<span style="font-family: "corsiva";"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><span style="background-color: white; line-height: 19.9584px;"><br /></span></span></span>
<span style="font-family: "corsiva";"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><span style="background-color: white; line-height: 19.9584px;"><br /></span></span></span>
<span style="font-family: "corsiva";"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><span style="background-color: white; line-height: 19.9584px;">Pour 4 personnes </span></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><br /><br />Temps de préparation : 15 min<br />Temps de cuisson : 5 min</span></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><br /></span></span></span>
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<span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><b>INGRÉDIENTS : </b></span></span></span><br />
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<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">4 oeufs </span></span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">1 pincée de sel</span></span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><span style="font-size: 17.82px; line-height: 19.9584px;">100 g de c</span><span style="font-size: 17.82px; line-height: 19.9584px;">hocolat noir à 65 % de cacao </span></span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">10 g de beurre </span></span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">1 cuillère à soupe de sucre en poudre </span></span></span></li>
</ul>
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<span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><br /><br /><b>PRÉPARATION :</b></span></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;"><br /></span></span>
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<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "corsiva"; font-size: 17.82px; line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Casser le chocolat en morceaux et le faire fondre le chocolat au bain-marie.</span></span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Clarifier les oeufs.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; line-height: 19.9584px;">Monter les blancs d'oeufs en neige très très ferme avec une pincée de sel (au batteur ou au robot, vous vous doutez bien que j'ai utilisé mon Artisan). </span><span style="background-color: white; line-height: 19.9584px;">Réserver.</span></span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 19.9584px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Hors du feu, ajouter le beurre au chocolat fondu. Mélanger et laisse tiédir.</span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Pendant ce temps, battre les jaunes d'oeufs avec le sucre. Le mélange doit blanchir et épaissir un peu.</span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Verser le mélange chocolat / beurre dessus et battre une petite minute lentement.</span></span></li>
<li><span style="background-color: white;"><span class="hasCaption" style="font-family: "georgia" , "times new roman" , serif; font-size: 17.82px; line-height: 19.9584px;">Y ajouter deux bonnes cuillères de blancs en neige pour délayer le tout.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Verser ce mélange sur les blancs en neige. <br />Incorporer délicatement le chocolat aux oeufs sans casser les blancs. <br />Les soulever à l'aide d'une spatule et les rabattre dans le chocolat en douceur.</span></li>
</ul>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Répartir dans 4 ramequins et réfrigérer durant 3 à 4 heures. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Servir frais. </span></li>
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<span style="color: #c27ba0; font-family: "courier new" , "courier" , monospace; font-size: large;"><b><i>BON APPÉTIT ! </i></b></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-90332052072125823622015-11-08T18:32:00.000+01:002016-05-03T06:48:16.130+02:00Lovely Lilas, mon amour <div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_y-lcRfeFO1foXcWeGGNVMiHYBi45O9sULIC3RJV_7oTMhyZ_cKUeZaa3vgciPkI-YNTR4xDa32znfzmURNfin0DyTeFxUoMgUeKF21OxORJgKCXv_utNd-Fx5Atik3UiyDqysOPwlbg/s1600/12186518_983891251669241_149556217843009490_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_y-lcRfeFO1foXcWeGGNVMiHYBi45O9sULIC3RJV_7oTMhyZ_cKUeZaa3vgciPkI-YNTR4xDa32znfzmURNfin0DyTeFxUoMgUeKF21OxORJgKCXv_utNd-Fx5Atik3UiyDqysOPwlbg/s320/12186518_983891251669241_149556217843009490_o.jpg" width="256" /></a>Comme je vous l'annonçais dans mon précédent article sur mon robot Artisan, j'étais dans l'attente d'un nouveau bonheur.<br />
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C'est chose faite puisque depuis 10 jours, une petite femelle british bleue est venue ajouter de la douceur à notre foyer. </div>
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Je vous présente donc mon petit coeur de chat Lovely.<br />
Après des premiers jours difficiles pour elle : séparation avec sa maman & sa soeur, une famille aimante, la voilà dans un nouveau foyer, une nouvelle compagnie à apprivoiser ...<br />
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Depuis, les choses se sont vite arrangées, nous vivons enfin une parfaite entente.<br />
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Si Lili Cookie a eu un peu de difficultés à prêter ses jouets, elle est une grande soeur plutôt sympa et veille sur elle. Lovely, qui est une vraie princesse, aime avoir son petit monde autour d'elle. Si ce n'est pas le cas, elle pleure. Lili Cookie accourt auprès d'elle. Un vrai cinéma.<br />
Elles n'ont que 15 jours de différence, c'est ce que je souhaitais afin qu'elles grandissent à deux. C'est très amusant de les voir évoluer, se courser, sautiller et jouer.<br />
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Bon allez, promis, je me remets vite en cuisine.<br />
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A très vite ! </div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com4tag:blogger.com,1999:blog-1752175487505610909.post-56121187551516500322015-10-29T09:40:00.000+01:002015-10-29T15:11:15.605+01:00Welcome mon glaçon ! <div>
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Bonjour, bonjour !<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Je ne résiste pas à la tentation de vous présenter mon nouveau joujou, mon ptit glaçon.<br />Je viens de le réceptionner ce matin de bonne heure. En même temps que 4 cartons pour Lili Cookie (je tiens à le préciser).<br />Et vous me croirez ou non mais en bonne maman, j'ai d'abord déballer les nouveaux jouets de mon petit chaton avant de penser à moi. Ne suis-je pas admiraaaable ??? </span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br />Parce que quand même, en dehors du fait que j'en veux un depuis la nuit des temps, cela fait 7 mois que je me suis (enfin) arrêtée sur ce coloris Bleu Glacier (après avoir loooonguement hésité tant la gamme est vaste et enthousiasmante). <br />Mais bon, après avoir toujours voulu celui-ci, j'ai tout de même jeté un oeil durant des mois sur la concurrence afin de faire l'achat le plus judicieux pour moi. <br /><br />Bref, bref, j'en suis arrivée à la conclusion que j'avais toujours rêvé de l'artisan de KitchenAid et que nous n'avions qu'une seule vie ! <br />Donc commandé dans la nuit de mardi à mercredi sur <a href="http://www.cdiscount.com/" target="_blank">Cdiscount</a>, livré ce matin en presque 24 h quoi.<br />Je le testerai sûrement ce week-end.<br /><br />"Pas avant ?"vous étonnerez-vous ...<br /><br />Je tiens à faire les choses bien avec lui ;)<br />Mais surtout c'est que je suis en plein préparatif moi ! <br />Demain, je pars chercher un autre "petit" bonheur. Bleu aussi d'ailleurs ...<br />Rien à voir avec la cuisine. <br /><br />Et si vous voulez en savoir plus ... <br />Rendez-vous dans les prochains jours ...</span></div>
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<br />La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-90929449664288483382015-10-22T08:30:00.000+02:002015-12-04T06:39:00.087+01:00Pizza Magret de Canard Gorgonzola & Figue<div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br />L'autre jour, alors que je faisais mes courses dans mon petit Carrefour Contact, j'étais à la recherche d'ingrédients pour une pizza.<br />J'étais à deux doigts d'opter pour une garniture classique lorsque sont apparues des tranches de magret de canard fumé de chez Labeyrie. Et là, voyez-vous, j'ai eu une envie soudaine ...</span><br />
<a name='more'></a><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br />Comme un flash, je suis donc partie à la recherche de gorgonzola. Puis de figues ! <br />Oui, vous constaterez qu'il n'en faut qu'une, mais j'ai bien dit "des figues". <br />Petit péché mignon ? Complètement, je le confesse.<br /><br />Me voilà donc avec mes ingrédients. Ne restait plus qu'à m'y mettre.<br />Mais bon, vous savez ce que c'est, dans le frigo, parfois, il y a des urgences, des plats à finir.<br />J'ai donc mangé mes figues, gourmande que je suis.<br />Du coup, avant de faire ma pizza, j'ai dû aller chercher de quoi faire ma recette hahaha ! C'est malin ! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>LA RECETTE</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b><br /><br /><br />Pour 4 personnes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Temps de préparation : 8 min</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Temps de repos : 20 min<br /><br />Temps de cuisson : 12 min</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTS :</span></b></div>
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<li style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 pâte à pizza </span></li>
<li style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">farine</span></li>
<li style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3 cuillères à soupe de <a href="http://lakitchenettedemimi.blogspot.fr/2014/08/ma-sauce-tomate.html" style="color: #c73d7c; text-decoration: none;">sauce tomate</a></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">50 g de tranches de magret de canard fumé aux 4 épices Labeyrie</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">100 g de gorgonzola </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 belle figue</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">miel</span></li>
<li style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">huile d'olive</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">quelques feuilles de roquette</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><b>PREPARATION :</b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Fariner légèrement la pâte et à l'aide d'un rouleau à pâtisserie, l'étendre un peu. Perso je le fais à la main.<br />La retourner et procéder de la même manière en farinant l'autre côté.<br />Laisser reposer pendant 20 minutes.</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 15.4px; line-height: 1.4;">Préchauffer le four durant 10 minutes, à 180° C avec la plaque à pâtisserie à l'intérieur.</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Sur la pâte, étaler 3 cuillères à soupe de sauce tomate.<br />Déposer 8 tranches de magret de canard.<br />Découper la figue en fines tranches afin d'en obtenir 8. Les placer sur la pizza. </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">A l'aide d'une cuillère parisienne si vous en possédez une, ou d'un couteau, couper des morceaux de gorgonzola entre les tranches de canard.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Je n'avais plus de miel liquide, j'ai donc déposé un peu de miel sur les figues. </span></li>
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<li style="color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre au four, sur la plaque à pâtisserie. </span></li>
<li style="color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Laisser cuire 12 minutes.</span></li>
<li style="color: #444444; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.4px; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Vaporiser un peu d'huile d'olive. Poivrer.<br />(Vous noterez si vous êtes habitués de mes recettes, qu'encore une fois, je ne mets pas de sel, mais à mon goût, le magret et le gorgonzola apporte déjà assez de sel et s'équilibrent suffisamment avec le goût sucré du miel et de la figue.)<br />Ajouter quelques feuilles de roquette.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #444444; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.4px; line-height: 1.4;">Servir avec une salade de roquette bien fraîche.</span><br />Peut être déclinée en mini pizzas pour des apéros festifs ...<br /><br /><span style="color: #741b47; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b><br /></b></i></span><div style="text-align: center;">
<span style="line-height: 14.3733px;"><span style="color: #741b47; font-family: "courier new" , "courier" , monospace; font-size: large;"><i><b>Bon appétit !<br /><br /></b></i></span></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com3tag:blogger.com,1999:blog-1752175487505610909.post-8536840523781877242015-10-19T07:30:00.000+02:002017-01-28T10:22:19.340+01:00Blondie Chocolat blanc & Daims<div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">Hey, me revoilà ! </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="line-height: 14.3733px;">Comme je vous le disais précédemment sur le Top 5 de Septembre, j'ai peu cuisiné dernièrement.<br />La reprise, la vie, le chat, le manque d'appétit ...<br /><br />Mais j'ai aussi essuyé un cuisant échec avec un brownie au chocolat blanc improvisé et totalement raté.<br />Pas très présentable mais entièrement avalé par les testeurs que sont mes collègues. <br />Cependant, pas brownie du tout, levé, un peu sec, pas ce que je voulais. </span></span></span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><span style="line-height: 14.3733px;">Bref, comme à mon habitude, je n'aime pas rester sur un échec. J'ai acheté le soir même de quoi en refaire. C'est resté dans le tiroir 4 semaines.<br /><br />J'ai donc réitéré ce week-end, revenant à une recette moins improvisée, MA recette du brownie habituelle. Quelle idée aussi de s'en éloigner ?!<br />Bref, un vrai petit délice à partager !</span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><b style="color: #333333; line-height: 20px;"><b>LA RECETTE </b></b></span></span></div>
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<span style="color: #333333; font-family: "georgia" , "times new roman" , serif; line-height: 20px; text-align: justify;"><br /><br />Pour 8 personnes</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #333333;"><i>Un moule carré ou rectangulaire</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444; line-height: 20px;">Temps de préparation : 14 minutes</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444; line-height: 20px;">Temps de cuisson : 20 minutes</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #333333;"><span style="line-height: 20px;"><b>INGRÉDIENTS</b></span></span><b style="color: #333333; line-height: 20px;"> : </b></span></div>
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<ul style="color: #444444; line-height: 1.4; list-style-type: square; margin: 10px 0px; padding: 0px 10px 0px 25px;">
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">180 g de chocolat blanc pâtissier</span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">125 g de beurre</span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">60 g de sucre en poudre</span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 sachet de sucre vanillé</span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cuillère à café de bicarbonate alimentaire</span></span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 pincée de sel </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #333333; font-family: "georgia" , "times new roman" , serif; line-height: 20px;">3 </span><span style="color: #333333; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 20px;">œufs</span></span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">60 g de farine</span></li>
<li style="color: #333333; line-height: 20px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 paquet de Daim </span></li>
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+ 1 noix de beurre pour le moule<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #333333;"><span style="line-height: 20px;"><b>PRÉPARATION</b></span></span><b style="color: #333333; line-height: 20px;"> :</b></span></div>
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<ul style="color: #444444; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="line-height: 19.2px; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #333333; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 180° C.</span></span></li>
<li style="line-height: 19.2px; margin: 0px 0px 0.25em; padding: 0px; text-align: justify;"><span style="color: #333333; font-family: "georgia" , "times new roman" , serif;">Beurrer le moule. </span></li>
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<li style="line-height: 19.2px; margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #333333; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Casser la plaque de chocolat blanc en morceaux. <br />Le faire fondre dans une casserole au bain marie. <br />Quand le chocolat est déjà fondu, ajouter le beurre. Retirer du feu.</span></span><span style="font-family: "georgia" , "times new roman" , serif; text-align: justify;"><span style="line-height: 19.2px;"><br /></span></span></li>
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<li><span style="line-height: 19.2px; text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Verser le tout dans un cul-de-poule. </span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 19.2px; text-align: justify;">Ajouter le sucre, le sucre vanillé, la pincée de sel et le bicarbonate alimentaire. </span><span style="line-height: 19.2px; text-align: justify;">Mélanger.<br />Casser les oeufs un à un et les ajouter à la préparation. Battre.</span></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 19.2px; text-align: justify;">Verser la farine en pluie. </span></span><span style="font-family: "georgia" , "times new roman" , serif; line-height: 19.2px; text-align: justify;">Le chocolat blanc en refroidissant grumelle.</span><span style="font-family: "georgia" , "times new roman" , serif; line-height: 19.2px; text-align: justify;">Je préfère donc battre quelques secondes avec un batteur électrique plutôt qu'au fouet.</span></li>
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<li><span style="color: #444444; font-family: "georgia" , "times new roman" , serif; line-height: 19.2px; text-align: justify;">Verser la moitié de la pâte dans le moule.</span></li>
<li style="color: #444444; line-height: 19.2px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif; text-align: justify;">Deux possibilités : <br />- Déposer les carrés de Daim<br />- Déposer une couche de Daim pilé</span></li>
<li style="color: #444444; line-height: 19.2px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="text-align: justify;">Verser le reste de la pâte.</span><span style="line-height: 19.2px; text-align: justify;"> la pâte.</span></span></li>
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<li style="color: #444444; line-height: 1.4; margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 19.2px;">Enfourner à 180°C pendant 20 minutes.</span></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="text-align: justify;"><span style="color: #444444; line-height: 19.2px;"><span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir complètement avant de couper. </span></span><br /><br /><br /><div style="text-align: center;">
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<i style="color: #783f04; font-family: 'Courier New', Courier, monospace; font-size: x-large; line-height: 19.2px;">BON APPÉTIT !!!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VYzkc1vP3vN1h1U0U2g8yqqx5P3z5xoXBVXlYBxdYJqAkp9cTJaBhlOljiVi-uV_BkeXEXV1qfo6Go7BrRLNN9IbHKjyEtEj6w3JjPR8RbA4go4b8W_HkOUrenFHcK_aaZlnWHU2WTw/s1600/12074956_922155121193338_7941312619747229890_n.jpg" imageanchor="1" style="font-family: Times; font-size: medium; font-style: normal; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VYzkc1vP3vN1h1U0U2g8yqqx5P3z5xoXBVXlYBxdYJqAkp9cTJaBhlOljiVi-uV_BkeXEXV1qfo6Go7BrRLNN9IbHKjyEtEj6w3JjPR8RbA4go4b8W_HkOUrenFHcK_aaZlnWHU2WTw/s400/12074956_922155121193338_7941312619747229890_n.jpg" width="400" /></a></i></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com4tag:blogger.com,1999:blog-1752175487505610909.post-72573458885774127422015-10-10T09:26:00.003+02:002015-10-10T09:33:31.715+02:00Top 5 de Septembre 2015<div style="text-align: center;">
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<span style="background-color: white; color: #141823; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Coucou mes petits kitchenautes !</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Comme vous l'avez remarqué, je n'ai pas beaucoup publié en ce mois de septembre. <br />Reprise du boulot, changement de rythme et arrivée de Lili Cookie. <br /><br />Un mois bien rempli et peu d'envie de cuisiner. <br />Vraiment très peu, ce qui </span><span style="font-family: Georgia, Times New Roman, serif;">s'explique par mon manque d'appétit aussi. <br />Un bon état grippal aussi, me privant de goût et d'odorat pendant quelques jours.<br />Un Iphone tout neuf déjà en panne, le SAV déplorable d'Apple aussi qui m'en prive durant 3 semaines. <br />Dur d'animer un blog sans vos petites applis géniales ... Rien que ma petite photo au dessus, hé bien, sans appli, la cata !<br />Bref, je ne me cache pas derrière des raisons farfelues mais quand même vous reconnaîtrez que le "sort" s'est acharné, hihi !<br /><br />Petit bonheur du quotidien indéniable, Lili Cookie remplit la maison et le coeur de chacun depuis un mois.<br />Câlins, frayeurs, premières bêtises, clowneries et cascades.<br />Nous attendons d'ici quelques semaines l'arrivée d'une petite soeur pour l'accompagner dans ses aventures ...<br /><br /><br /><br />Bref, j</span><span style="font-family: Georgia, 'Times New Roman', serif;">'ai donc cuisiné, mais du classique, des plats dont j'ai l'habitude en cette saison, </span><a href="http://lakitchenettedemimi.blogspot.com/2014/05/la-fameuse-frita-daurore.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Frita</a><span style="font-family: Georgia, 'Times New Roman', serif;"> et </span><a href="http://lakitchenettedemimi.blogspot.com/2014/04/ratatouille-confite-au-four.html" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Ratatouille</a><span style="font-family: Georgia, 'Times New Roman', serif;">, Fondant au chocolat ...<br />Des plats que vous connaissez déjà. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Difficile de vous amener de nouvelles saveurs, de nouvelles recettes.<br />De ce fait, je vous remercie encore plus de m'être fidèle même quand je suis si peu présente.</span></div>
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<span style="background-color: white; color: #141823; line-height: 18px;"><span style="font-family: Courier New, Courier, monospace;"><b><u>LES CITATIONS DU MOIS</u> : </b></span></span></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 19.32px;">La <span style="line-height: 20px;"><a href="http://lakitchenettedemimi.blogspot.fr/2015/09/tarte-la-tomate-la-moutarde.html" target="_blank">Tarte à la tomate & à la moutarde de nos mamans</a> mise à l'honneur sur</span> <a href="https://www.blogger.com/"><span id="goog_1359155559"></span>Food Reporter<span id="goog_1359155560"></span></a>.</span></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 19.32px;">La <a href="http://lakitchenettedemimi.blogspot.fr/2015/08/pizza-au-cantal-et-aux-noix.html" target="_blank">Pizza au Cantal et aux noix</a> dans le dossier <a href="http://chefsimon.lemonde.fr/dossiers/recettes-de-pizza" target="_blank">Recettes de pizza pour pizzaïolo en manque d'inspiration</a> du Monde.fr. </span></span></li>
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<span style="background-color: white; color: #141823; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><span style="font-size: large;"><b>Et sans plus attendre, le top 5 des consultations de Septembre <span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">2015</span></span> : </b></span></span><span style="font-family: Trebuchet MS, sans-serif;"><br style="background-color: white; color: #141823; line-height: 18px;" /></span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span><br />
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<li><span style="color: blue; font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://lakitchenettedemimi.blogspot.com/2015/09/tarte-la-tomate-la-moutarde.html" style="background-color: white; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #1155cc; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;" target="_blank">Tarte à la tomate & à la moutarde de nos mamans</a></span></li>
<li><a href="http://lakitchenettedemimi.blogspot.com/2014/08/herbes-fraiches-la-deshydratation-au.html" style="background-color: white; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;" target="_blank"><span style="color: blue; font-family: Georgia, Times New Roman, serif; font-size: large;">Herbes fraîches : la déshydratation au micro-ondes</span></a></li>
<li><span style="background-color: white; border: 0px; color: blue; font-family: Georgia, Times New Roman, serif; font-size: large; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;"><a href="http://lakitchenettedemimi.blogspot.com/2015/01/gateau-mamette.html" style="background-color: white; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;" target="_blank">Gâteau Mamette</a></span></li>
<li><span style="background-color: white; border: 0px; color: blue; font-family: Georgia, Times New Roman, serif; font-size: large; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;"><a href="http://lakitchenettedemimi.blogspot.com/2014/04/ratatouille-confite-au-four.html" style="background-color: white; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;" target="_blank">Ratatouille confite au four</a></span></li>
<li><a href="http://lakitchenettedemimi.blogspot.com/2015/05/noix-de-veau-sauce-tomatee-champignons.html" style="background-color: white; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #1155cc; font-family: 'Trebuchet MS', sans-serif; font-size: x-large; margin: 0px; padding: 0px; vertical-align: baseline; white-space: nowrap;" target="_blank"><span style="color: blue; font-family: Georgia, Times New Roman, serif; font-size: large;">Noix de veau sauce tomatée & champignons</span></a></li>
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Je vous rappelle que vous pouvez me suivre sur différents supports : <br />
<a href="https://instagram.com/la_kitchenette_de_mimi/" target="_blank">Instagram</a>, Twitter, <a href="https://www.facebook.com/pages/La-Kitchenette-de-Mimi/586994834709370" target="_blank">Facebook</a>, <a href="http://www.hellocoton.fr/mapage/lakitchenettedemimi" target="_blank">Hellocoton</a>, <a href="http://www.foodreporter.fr/user/index/id/79287" target="_blank">Food Reporter</a> et je me ferais un plaisir de vous suivre aussi<br />
si vous m'adressez un petit message ^^</div>
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<span style="color: #141823; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> A très vite mes petits kitchenautes ! </span><br />
<span style="color: #141823; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> Mimi </span><br />
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<span style="border: 10px 0px; clear: both; display: block; height: 26px; margin: 0; padding: 0; position: relative; width: 147px;"><a href="http://www.hellocoton.fr/vote" style="display: block; height: 26px; left: 0; position: absolute; top: 0; width: 121px;" target="_blank"><img border="0" src="http://widget.hellocoton.fr/img/action-on.gif" style="background: transparent; border: 0; float: none; margin: 0; padding: 0;" /></a><a href="http://www.hellocoton.fr/" style="display: block; height: 26px; left: 120px; position: absolute; top: 0; width: 27px;" target="_blank"><img alt="Rendez-vous sur Hellocoton !" border="0" src="http://widget.hellocoton.fr/img/hellocoton.gif" style="background: transparent; border: 0; float: none; margin: 0; padding: 0;" /></a></span>La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com2tag:blogger.com,1999:blog-1752175487505610909.post-20068410448120610652015-10-08T06:47:00.002+02:002015-10-08T21:57:28.361+02:00Oh Sapristi ! <div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Il y a quelques semaines, un ami m'a parlé de ce restaurant ... En bien. <br />J'avais donc consulté le site et quelque peu bavé devant les photos en me disant qu'en effet, tout avait l'air bien sympathique.</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Un excellent bouche à oreille m'a donc conduit hier dans les murs du "Oh Sapristi".</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Okay, dans le coin, ce n'est pas le premier resto à pizzas. Il y en a pas mal, du bon, du moins bon.<br />Mais là ! Lààààà !<br />On atteint le nirvana de la pizza mes petits chats.</span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br />Déjà, voilà, ça change des pizzas traditionnelles. Des produits frais de vrai et de la qualité !<br />Pas mal de recettes pensées par les chefs <span style="line-height: 1.3; text-align: start;">pizzaioli Bruno et Cyril</span> Trinel (père et fils). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Un joli palmarès pour les deux qui laisse présager du meilleur avant de passer à table Cyril (le fils) vient de finir cette année v</span><span style="font-family: Georgia, 'Times New Roman', serif;">ice champion de France 2015, 3e aux mondiaux de 2012 quand son père Bruno finit 1er français du championnat du monde 2012.<br />Ils se sont installés à Lens depuis 1 an passé.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bon certes, du coup, vous me direz "moi j'habite dans le sud, à quoi ça va me servir ???" le restaurant se trouvant à Lens.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Qui sait, à l'occasion d'un match de foot de votre équipe préférée contre le Racing Club, en visite au Louvre Lens, pour découvrir notre magnifique bassin minier et nos terrils inscrits à l'Unesco, vous pourriez, de partout en France, avoir l'envie d'une bonne adresse. <br />Alors la voilà !<br />Situé en centre ville, proche des parkings, le restaurant possède deux terrasses, une extérieure et une intérieure aussi agréable l'une que l'autre dès que les beaux jours sont là (ce qui arrive bien plus souvent dans le Nord que vous ne le pensez).<br />Installé sur deux étages, les tables sont simples, les fauteuils confortables et espacés les uns des autres. Aussi agréable en groupe, que pour la famille, l'espace permet aussi un moment plus cosy entre copines ou en amoureux.<br />Pas de nappe, pas de fioritures, mais le plus important est dans l'assiette. Et là, aucune déception possible. La pâte des pizzas, fine, moelleuse et craquante à la fois est bien au delà de ce que j'ai pu goûter auparavant. J'avais choisi la pizza Pollo<span style="background-color: white;"> (c</span></span><span style="background-color: white; line-height: 18px; text-align: start;"><span style="font-family: Georgia, Times New Roman, serif;">rème de moutarde, buffala, poulet, poivrons grillés, champignons, origan), une véritable tuerie. Et si je suis souriante sur la photo c'est que les effluves étaient déjà bien engageantes.<br /><br />En réalité vous ne levez le nez de votre assiette que pour regarder les pizzas servies aux autres tables, en vous disant qu'elles avaient l'air tellement bonnes aussi !<br /><br />Repues, nous sommes restées, profitant de la salle et du confort des fauteuils.<br />Enfin, à la fin du service, les chefs étant là, nous avons eu le plaisir de discuter un peu avec eux et de visiter le restaurant.<br />Une belle et simple expérience à renouveler rapidement !</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Retrouver la carte et les lieux en cliquant <a href="http://www.ohsapristi.fr/menus-carte/" target="_blank">ICI</a> !</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Pour suivre l'actu et découvrir la pizza du mois, c'est <a href="https://www.facebook.com/ohsapristi?fref=ts" target="_blank">ICI AUSSI</a> !<br /><br /></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com0tag:blogger.com,1999:blog-1752175487505610909.post-59825929998887785432015-10-05T07:30:00.000+02:002015-10-05T07:30:01.393+02:00Corned Beef comme un Miroton <div>
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<span style="font-family: Georgia, Times New Roman, serif;">Il faut une première fois à tout ...<br />Eh bien voilà, c'est ma première fois avec une boîte de corned beef. <br />Jamais acheté auparavant, jamais goûté. <br />Il faut dire qu'avec un papa qui cuisine du frais tout le temps, ce type de produit n'a jamais eu lieu d'être dans les placards. Et personne autour de moi pour me dire à quel point c'était bon. Donc bon, j'ai jamais osé. </span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><br />Et puis il y a quelques mois, deux collègues qui en étaient friands ont fini par me convaincre. Le lendemain, j'achetais une boîte de corned beef Hereford. Lisant qu'il était préférable de la mettre au frais 1h avant de l'utiliser, je la glissais dans le réfrigérateur.<br />ELLE Y EST RESTÉE 4 MOIS !<br />L'envie était repartie !!!<br /><br />Bref, sans savoir à quoi cela ressemblait, j'avais en tête de m'en servir chaud façon miroton.<br />Il fallait bien que je le tente avec une recette que j'aimais déjà. Je n'allais pas innover trop d'un coup.<br />Avec les belles journées d'été, je n'avais pas du tout envie de tester. Mais voilà, l'automne en place, le goût pour les plats mijotés et pour les recettes chaudes est là aussi.<br /><br />Nous voilà donc partis pour ouvrir la fameuse boîte et découvrir LE corned beef.<br />Bon pour commencer, cela ne ressemble pas à ce que je craignais, ce n'est pas gélatineux, ni caoutchouteux. L'odeur qui s'en dégage n'est pas des pires et la consistance est vraiment proche d'un pâté de viande. Je goûte à froid. Ce n'est pas mauvais, je n'en ferais pas des folies mais vraiment, ce n'est pas mauvais. Reste à découvrir l'évolution du produit avec un peu de cuisson ...<br /><br /><br /><br /><b><br />LA RECETTE </b><br /><br /><br /><br />Pour 4 personnes<br /><br /><br />Temps de cuisson : 40 min<br />Temps de préparation : 13 min<br /><br /><br /><b><br />INGREDIENTS : </b><br /><br /></span><br />
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<li>1 boîte de 340 g de corned beef </li>
<li>650 g de pommes de terre de taille moyenne</li>
<li>gros sel</li>
<li>3 gros oignons</li>
<li>8 cornichons</li>
<li>1 cuillère à soupe d'huile végétale</li>
<li>10 g de beurre</li>
<li>1 cuillère à soupe de fécule de maïs </li>
<li>2 cuillères à soupe d'Arôme Maggi </li>
<li>2 cuillères à soupe de vinaigre de cidre</li>
<li>sel, poivre </li>
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<b>PREPARATION : </b><br />
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<li>Laver les pommes de terre.<br />Les plonger dans une casserole d'eau froide avec une cuillère à soupe de gros sel.<br />Mettre sur le feu et compter 25 minutes.</li>
<li>Pendant ce temps, éplucher les oignons. Les émincer.<br />Trancher les cornichons.<br />Ouvrir le corned beef et le couper en larges tranches puis en gros cubes.</li>
<li>Egoutter les pommes de terre, les plonger dans de l'eau froide.<br />Les éplucher puis les couper en tranches épaisses. </li>
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<li>Dans une sauteuse ou un wok, verser une cuillère d'huile et 10 g de beurre. <br />Mettre à feu moyen.<br />Y jeter les tranches d'oignons, laisser cuire à feu doux durant 5 minutes.</li>
<li>Verser le vinaigre et l'arôme Maggi. Mélanger avec une spatule.<br />Verser en pluie la cuillère de fécule de maïs. Mélanger.<br />Poursuivre la cuisson 5 minutes. </li>
<li>Enfin, ajouter les pommes de terre, les cornichons ainsi que les dés de corned beef. Saler, poivrer. <br />Poursuivre la cuisson à feu doux durant 5 minutes.</li>
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<li>Servir chaud . </li>
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<span style="color: #38761d;"><i><span style="font-size: large;">BON APPETIT ! </span></i></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com5tag:blogger.com,1999:blog-1752175487505610909.post-10210031211915181702015-09-21T06:23:00.000+02:002017-01-28T10:52:13.406+01:00Gaspacho verde<div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Voilà, l'été s'achève mais je ne résiste pas à l'envie de partager avec vous cette soupe froide.<br />Ce week-end, avec les températures clémentes, j'en ai profité pour préparer deux recettes très différentes l'une de l'autre. D'un côté, ce gaspacho et d'autre part une <a href="http://lakitchenettedemimi.blogspot.fr/2014/12/potee-de-lentilles-aux-saucisses-de.html" target="_blank">p<span style="background-color: white; color: #444444;">otée de lentilles aux saucisses de Montbéliard</span></a>.</span><br />
<a name='more'></a><span style="font-family: "georgia" , "times new roman" , serif;">Et nous nous sommes régalés avec les deux, c'est le principal !<br /><br />En fait, je fais souvent ce gaspacho en famille durant les vacances. Quand je suis loin de tout et que je ne publie pas de recettes quoi ! Voilà, la faute est rattrapée ! Il était temps !<br /><br />Ici, les quantités sont données pour deux beaux verres ou deux belles assiettes mais il m'est évidemment arrivé de le servir en petites verrines. <br /><br /><br /><br /><br /><b>LA RECETTE </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour 2 personnes<br /><br /><br /><br />Temps de préparation : 15 min</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">3 tomates vertes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 branches de céleri </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 concombre</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 poivron vert</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 oignon vert </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 citron</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">huile d'olive</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tabasco</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sel, poivre</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>PREPARATION </b></span></div>
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<li>Passer les légumes sous l'eau.</li>
<li>Peler le concombre.<br />Couper le poivron, retirer les pépins.<br />Couper les extrémités de l'oignon (bulbe et tige sont utilisés dans la recette), du céleri. </li>
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<li>Détailler tous ces légumes ainsi que les tomates en gros dés. </li>
<li>Les placer dans le bol du blender. </li>
<li>Verser le jus d'un demi-citron et 1 cuillère d'huile d'olive.<br />Saler, poivrer.<br />Ajouter 3 gouttes de tabasco. </li>
<li>Mixer quelques minutes. </li>
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<li>Réserver au frais avant de servir en assiette ou en verre.<br />Ajouter un morceau de <a href="http://lakitchenettedemimi.blogspot.fr/2015/08/tomates-confites.html" target="_blank">tomate confite</a>.</li>
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<span style="color: #6aa84f; font-family: "courier new" , "courier" , monospace; font-size: large;"><i>BON APPÉTIT ! </i></span></div>
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com0tag:blogger.com,1999:blog-1752175487505610909.post-78524665580945644912015-09-18T04:34:00.000+02:002015-09-27T12:29:50.611+02:00Lili Cookie, source inépuisable de bonheur <div>
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<span style="font-family: Georgia, Times New Roman, serif;">Voilà, cela n'aura échappé à personne suivant mon compte Facebook <br />ou celui de la Kitchenette, </span><span style="font-family: Georgia, 'Times New Roman', serif;">mon coeur a fait une place à un nouveau chat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Après le chagrin du départ de Toscane, j'avais pour projet d'adopter deux chats.</span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;">Dans un an. Deux british shorthairs. <br />Deux femelles, dans une même chatterie.<br />J'étais bien décidée et je refusais systématiquement, depuis cinq mois,<br />tous les chats que l'on me proposait.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">C'était sans compter sur cette petite crème <br />qui trainait les rues et les jardins de mon lieu de travail. <br /><i><span style="font-size: x-small;">Mes deux précédents chats ont été trouvés là-bas aussi. Je crois que c'est mon destin !</span></i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Donc, on m'a appelé pour que je vienne la voir. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">On m'appelle souvent quand un animal traine, c'est comme ça. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">J'ai récupéré 3 chats, 2 lapins de Garenne, c'est ainsi.</span><br />
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<i><b><span style="font-family: Times, Times New Roman, serif;"><br /><br /><span style="font-size: large;"><br />Là, je l'ai vue sans vouloir trop m'attacher. <br />J'ai d'abord dit non. Puis j'ai mal dormi. <br /><br />La deuxième fois, en repartant, <br />je l'ai aperçue sous des buissons s'abritant de la pluie.<br />J'ai eu mal au coeur. Et j'ai bien mal dormi.<br /><br />Puis la troisième fois, un des enfants l'a ramassée <br />et quand je suis venue vers lui, <br />il m'a demandé "C'est à vous le chat Madame ?"<br />J'ai d'abord dit non ...<br />Avant de dire Oui.<br />J'ai tellement mieux dormi !<br /><br />Je l'ai enfin prise dans mes bras, voilà elle était devenue Mon chat :) </span></span></b></i><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><br />Une semaine déjà, une semaine qu'elle est là ! <br />Sept jours que je suis folle d'elle.<br />Elle me le rend bien. <br /><br />Et à chaque fois que tombe la pluie, elle vient se blottir de plus belle.<br />Comme pour remercier de lui avoir épargnée ça.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBsIOYR5nhO4sZyqUohs3jBxC5SPcjd2GTGwWOsKGQU851ncMSQxJvieo7X-Z9QUOp3N7OZMiLTV21b39nmJBP_YLBcTnIkPZX0TB20BnLFuF3AA9GBz4_PoSLpxvFZUZlQVEhFB6gUc/s1600/2015+09+11+%252807%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBsIOYR5nhO4sZyqUohs3jBxC5SPcjd2GTGwWOsKGQU851ncMSQxJvieo7X-Z9QUOp3N7OZMiLTV21b39nmJBP_YLBcTnIkPZX0TB20BnLFuF3AA9GBz4_PoSLpxvFZUZlQVEhFB6gUc/s320/2015+09+11+%252807%2529.jpg" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /><br /><br />Voilà, cela n'a rien à voir avec la cuisine mais j'avais besoin de vous le dire, </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">besoin de partager cet intense bonheur avec vous.<br />Ma <a href="https://www.facebook.com/LiliCookieLeChat">Lili Cookie</a> ne se mange pas, elle ne m'inspire aucune recette <br />mais elle est devenue ma star. <br />C'est à elle que se consacrent les clics et les flashs.<br /><br /><br /><br /><i>Alors maintenant, on lui cherche une soeur pour qu'elle ne grandisse pas seule ...</i></span><br />
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La Kitchenette de Mimihttp://www.blogger.com/profile/10899975218260606724noreply@blogger.com3