tag:blogger.com,1999:blog-77146472042653410762024-03-19T05:29:32.110+01:00Paciocchi in cucinaChe cosa fanno in una cucina di 3 m² una mamma e il suo fanciullo di 3 anni e mezzo??Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7714647204265341076.post-67156317931962974372011-09-14T08:28:00.000+02:002011-09-14T08:28:41.295+02:00Ajourd'hui on fait du pain... Facciamo il pane!!!<div class="post-body entry-content" id="post-body-8205657924722788500"> <h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;"><i>Pain maison sans pétrissage</i></span><i> </i></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcCMBLe-DEvwuv3UO6Ja_ncEePBBKR2gHrhyphenhyphenXZf7zSRsjnxDfDS7wSnLpJsMvfnY_tyJQqYlUekg3O5Zfo9hGN00Ag10aQBBWQugsMwdZ3gLJu0JDwzXIwhadkKoxvdpNkDMqCcz8ygLV/s1600/pane+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcCMBLe-DEvwuv3UO6Ja_ncEePBBKR2gHrhyphenhyphenXZf7zSRsjnxDfDS7wSnLpJsMvfnY_tyJQqYlUekg3O5Zfo9hGN00Ag10aQBBWQugsMwdZ3gLJu0JDwzXIwhadkKoxvdpNkDMqCcz8ygLV/s320/pane+4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingrédients:</i> </h3>500 g de farine<br />
350 ml d'eau tiède<br />
1.5 c.c. de sel</div><div class="post-body entry-content" id="post-body-8205657924722788500">1 c.c. de sucre<br />
20 g levure fraiche<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWquequp8nsbYMBlnREQ7pFMzWX0SSgHQFtmZdDq7dshiRZZNLV9FcNQkzXvYYI8scmjwr08uyn2mXyV4Qiv3jZEuIr5eIj_lrmQMgqxCmXexmT0EpidB5si7nJcfmj6CTNSjxWsT35hW/s1600/pane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWquequp8nsbYMBlnREQ7pFMzWX0SSgHQFtmZdDq7dshiRZZNLV9FcNQkzXvYYI8scmjwr08uyn2mXyV4Qiv3jZEuIr5eIj_lrmQMgqxCmXexmT0EpidB5si7nJcfmj6CTNSjxWsT35hW/s320/pane.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6AAZBW3eD_Hl9nuD1vKfaggfobEaxXqf1PDRHRqZKiF1WM3y85ORl_RXZ7A8nBhFVDubRr9DJX6iRA-pbToPAEBNKB6W1s3Fmt8GvyCNujojPrqvHOhQCV6JV1pGAHdFk7LFEpwtPDVl/s1600/torta+mele+speculoos.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<h3><i>Préparation</i> </h3>Mettre dans un bol un peu d'eau tiède avec la levure et le sucre et laisser reposer 10 minutes.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="post-body entry-content" id="post-body-8205657924722788500">Dans un saladier mélanger le sel et la farine, faire un puits au centre et verser le levure diluée<br />
Dans un grand récipient (un saladier convient) verser la farine et le sel, les mélanger et faire un puits au centre<br />
Verser la levure diluée et commencer à mélanger avec une cuillère en bois. Ajouter progressivement l'eau et mélanger grossièrement. On obtient une pâte collante mais c'est normal.<br />
Parsemer de farine et couvrir avec un torchon et faire reposer pour 1h30. <br />
Fariner le plan de travail , sortir la pâte et faire des boules ou des baguettes, rapidement et faire attention de ne pas trop travailler la pâte (pour éviter de la dégonfler au maximum). Faire des "boules" ou des baguettes, rapidement, ne pas trop travailler la pâte. <br />
Laisser reposer 15 minutes et préchauffer votre four à 230° avec un bol d'eau dans le bas du four. <br />
Pulvériser d'eau et enfourner pour 15 à 20 minute.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-wPjjcVbUz4RwRnoe7lwDQ1dXoxkEpxhzn18p5n3TddKIJma4IX82VzAbeHalSd4EpynnpY3ZU0J-n9aChj3Ni9e4MsmXKkvIjsRxT0QM-mXf4Bi57ZfeLOd0HP3Gx4s4vd9vm5hBpR6/s1600/pane+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-wPjjcVbUz4RwRnoe7lwDQ1dXoxkEpxhzn18p5n3TddKIJma4IX82VzAbeHalSd4EpynnpY3ZU0J-n9aChj3Ni9e4MsmXKkvIjsRxT0QM-mXf4Bi57ZfeLOd0HP3Gx4s4vd9vm5hBpR6/s320/pane+2.jpg" width="320" /></a></div><br />
Laisser refroidir sur une grille. <br />
<br />
* Recette du blog <a href="http://lespetitsplatsdanslesgrands.over-blog.com/article-pain-sans-petrissage-sans-map-ni-robot-56972354.html">"Le petits plats dans les grands"</a><hr /><br />
<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Pane fatto in casa</span></h1><span _mce_style="color: #339966;" style="color: #339966;"><i></i></span><i></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNw722uWDVaEMnC2T0bJ_rqSuINadAwkmISgB4NFuKWa7eRDutgu08vLWMb83shIB1aiacLoQC-RSQjl3Brzf6i187hvblVW6SXSTpktAjib6vjWJllvUqAn9zFDd8THAsgM-WAorJ_4mB/s1600/pane+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNw722uWDVaEMnC2T0bJ_rqSuINadAwkmISgB4NFuKWa7eRDutgu08vLWMb83shIB1aiacLoQC-RSQjl3Brzf6i187hvblVW6SXSTpktAjib6vjWJllvUqAn9zFDd8THAsgM-WAorJ_4mB/s320/pane+3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ56UVR7epUoqiQKc1nk6Xw238e3mXs8H2piKjFJolhaaWIN9Z-M8eI9d6fz26gtzmOVlppoa543jtS9NLMPeum9Y6SWyv1D7RoZSAHMhGTwxEK55SMWjGLJiXRBI2ma7WBC04kakljV8I/s1600/torta+mele+speculoos+2.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbeO93p8SogIXZqt0msPNnZ-JW_boPDVF6SQf7r-XjdUT6GK9n7a6dkR7pO3aikD2VLrbOkp4G7bsRYYiMs6GPEKU-eGB-OlyVbOVYp5U-5VZncvYHZtpZK68PRQ2-xutwrFXL_fcbN5K/s1600/torta+mele+speculoos+4.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingredienti:</i> </h3>500 gr di farina<br />
350 ml d'acqua tiepida<br />
1.5 cucchiaino di sale <div class="post-body entry-content" id="post-body-8205657924722788500">1 cucchiaino di zucchero<br />
20 gr di lievito </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDhyphenhyphenZe933Fe5DNxyZIYe7BrDy-roaLqsqswyggfdwpE7WqkGh_oCTXWEpSjmvepOo6pYq3A5JEbDUdV1Up7_l4GUTah_-pmMStKJfNdHH0TcvJe8zBz26OQNIvcSjyyRPbW-NzOXmjUsy/s1600/pane+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDhyphenhyphenZe933Fe5DNxyZIYe7BrDy-roaLqsqswyggfdwpE7WqkGh_oCTXWEpSjmvepOo6pYq3A5JEbDUdV1Up7_l4GUTah_-pmMStKJfNdHH0TcvJe8zBz26OQNIvcSjyyRPbW-NzOXmjUsy/s320/pane+1.jpg" width="320" /></a></div><div class="post-body entry-content" id="post-body-8205657924722788500"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zlcxOkYARYt6VGEhGx2IrRNCIQRp6TzftO13boFtT7zeNYWD6UQB5vcbjeEaJuIqRNossHqkgz_RwNs0iEBE7XE7G2NhpzjkPnsMxJZWFLZOk3LIqX51w9wumKTZoRVC0PEWDeGyDYA2/s1600/colis+lotus.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><h3><i>Preparazione</i> </h3>Far sciogliere lo lievito in una scodella con un po' d'acqua tiepida e lo zucchero, lasciar riposare per 10 minuti.</div><div class="post-body entry-content" id="post-body-8205657924722788500"> Mettere la farina e il sale in un recipiente, fare un buco nel centro e cominciare a versare lo lievito mescolando con un cucchiaio di legno. Aggiungere progressivamente l'acqua e mescolare velocemente, si ottiene un impasto collante ma è normale!</div><div class="post-body entry-content" id="post-body-8205657924722788500">Infarinare la superficie e coprire con un asciugamano, far riposare l'impasto per un ora e mezza.<br />
Infarinare la tavola, prendere l'impasto e formare delle palline (o altra forma desiserata), rapidamente e facendo attenzione a non lavorare troppo l'impasto per non sgonfiarlo.<br />
Lasciare riposare 15 minuti e nel frattempo scaldate il forno a 230°, mettendo dell'acqua nella teglia più bassa del forno.<br />
Spolverizzare d'acqua e infornare per 15/20 minuti.<br />
Far raffreddare su una griglia<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcne1a_tlIM-IXUcNlKEv_DWvoowZa9_jP90w0aYa-e9bU2-9kaQLcSnu_b_QemkLh9MPXlChYn3QSYy8ufwkUzGwlmjghL2KyOJbqSR71FaZbZH9obHov1G9x8zei5Rjof3SvqO0GhbC/s1600/pane+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcne1a_tlIM-IXUcNlKEv_DWvoowZa9_jP90w0aYa-e9bU2-9kaQLcSnu_b_QemkLh9MPXlChYn3QSYy8ufwkUzGwlmjghL2KyOJbqSR71FaZbZH9obHov1G9x8zei5Rjof3SvqO0GhbC/s320/pane+5.jpg" width="320" /></a></div><br />
</div><div class="post-body entry-content" id="post-body-8205657924722788500"> </div><div class="post-body entry-content" id="post-body-8205657924722788500"><br />
Pour les mercredi gourmand chez <a href="http://www.annelauret.com/">Mme Camembert</a><br />
<hr /><span style="clear: both; display: block; height: 26px; margin: 0pt; padding: 0pt; position: relative; width: 147px;"></span></div><div class="post-body entry-content" id="post-body-8205657924722788500"><span style="clear: both; display: block; height: 26px; margin: 0pt; padding: 0pt; position: relative; width: 147px;"><a href="http://www.blogger.com/post-edit.do" style="display: block; height: 26px; left: 0pt; position: absolute; top: 0pt; 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> </div><span class="post-author vcard"> <span class="fn"></span></span>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com9tag:blogger.com,1999:blog-7714647204265341076.post-82056579247227885002011-09-13T08:26:00.000+02:002011-09-13T08:27:06.885+02:00Des pommes, du miel et des speculoos - Mele, miele e speculoos<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;"><i>Gâteau aux pommes, miel et spéculoos</i></span><i> </i></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbeO93p8SogIXZqt0msPNnZ-JW_boPDVF6SQf7r-XjdUT6GK9n7a6dkR7pO3aikD2VLrbOkp4G7bsRYYiMs6GPEKU-eGB-OlyVbOVYp5U-5VZncvYHZtpZK68PRQ2-xutwrFXL_fcbN5K/s1600/torta+mele+speculoos+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbeO93p8SogIXZqt0msPNnZ-JW_boPDVF6SQf7r-XjdUT6GK9n7a6dkR7pO3aikD2VLrbOkp4G7bsRYYiMs6GPEKU-eGB-OlyVbOVYp5U-5VZncvYHZtpZK68PRQ2-xutwrFXL_fcbN5K/s320/torta+mele+speculoos+4.jpg" width="320" /></a></div><h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingrédients:</i> </h3><br />
200 g de farine<br />
50 g de SPECULOOS LOTUS <br />
1 yaourt nature<br />
5 cl d'huile<br />
2 œufs <br />
2 c.s. de miel liquide<br />
1 c.c. levure <br />
2 pommes<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6AAZBW3eD_Hl9nuD1vKfaggfobEaxXqf1PDRHRqZKiF1WM3y85ORl_RXZ7A8nBhFVDubRr9DJX6iRA-pbToPAEBNKB6W1s3Fmt8GvyCNujojPrqvHOhQCV6JV1pGAHdFk7LFEpwtPDVl/s1600/torta+mele+speculoos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6AAZBW3eD_Hl9nuD1vKfaggfobEaxXqf1PDRHRqZKiF1WM3y85ORl_RXZ7A8nBhFVDubRr9DJX6iRA-pbToPAEBNKB6W1s3Fmt8GvyCNujojPrqvHOhQCV6JV1pGAHdFk7LFEpwtPDVl/s320/torta+mele+speculoos.jpg" width="320" /></a></div><br />
<h3><i>Préparation</i> </h3>Préchauffer le four à 180°C<br />
Mixer les spéculoos pour les réduire en poudre.<br />
Dans un saladier battre les oeufs avec le miel; ajouter l yaourt et puis la poudre de spéculoos.<br />
Dans un autre saladier mélanger la farine, la levure et l'huile et mélanger le tout à la première préparation.<br />
Eplucher les pommes et les couper en petits morceaux.<br />
Les ajouter à la pâte et mélanger.<br />
Verser dans un moule préalablement beurré et enfourner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtojgmEjFB2ysUJaQ-ovZ0v8GywnCsBapDCgi50Do-Uxkf_PNwpIxDH9wBPKl2UFHCppwslSThU-u0lZ_eFfD_5YMJBn5JCt7AQ5IBn-X5Cvr249-LYHerqUkgnNwpD8yLfxC_r5mpMca/s1600/torta+mele+speculoos+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtojgmEjFB2ysUJaQ-ovZ0v8GywnCsBapDCgi50Do-Uxkf_PNwpIxDH9wBPKl2UFHCppwslSThU-u0lZ_eFfD_5YMJBn5JCt7AQ5IBn-X5Cvr249-LYHerqUkgnNwpD8yLfxC_r5mpMca/s320/torta+mele+speculoos+1.jpg" width="320" /></a></div>Cuire 25 minutes.<br />
<br />
* Recette du livre Marabout "SPECULOOS LOTUS les 30 recettes culte"<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZolHgxllruZXSuqKxNhCioPUUqXOTXk6yVI25-ElKuKYF3hCoB7auxVm8aDxGd8MNL3FRQyFAPcafCAHWH71iHQH1OjLk_KI9Lh1fPizqnqFweF9UBnejjw4_deLyL_MrEmiAH2s4JeVa/s1600/sfogliatine+chorizo+5.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<hr /><br />
<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Torta di mele, miele e spéculoos</span></h1><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiOgAvkZu-Vcra53YmUpIFISoHZicEWLcB3t6OzOnmtVrcshsNanVPy6kGOe8Xa5GfeMRvFXQVyXdX3cUgZ2YJpXrCcxI7pcpWBdXuD5VcENHtbrSzhOUuSUPSnDlqDQD2svbDZniip4f/s1600/sfogliatine+chorizo+3.jpg" style="margin-left: 1em; margin-right: 1em;"></a><span _mce_style="color: #339966;" style="color: #339966;"><i><br />
</i></span><i> </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ56UVR7epUoqiQKc1nk6Xw238e3mXs8H2piKjFJolhaaWIN9Z-M8eI9d6fz26gtzmOVlppoa543jtS9NLMPeum9Y6SWyv1D7RoZSAHMhGTwxEK55SMWjGLJiXRBI2ma7WBC04kakljV8I/s1600/torta+mele+speculoos+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ56UVR7epUoqiQKc1nk6Xw238e3mXs8H2piKjFJolhaaWIN9Z-M8eI9d6fz26gtzmOVlppoa543jtS9NLMPeum9Y6SWyv1D7RoZSAHMhGTwxEK55SMWjGLJiXRBI2ma7WBC04kakljV8I/s320/torta+mele+speculoos+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbeO93p8SogIXZqt0msPNnZ-JW_boPDVF6SQf7r-XjdUT6GK9n7a6dkR7pO3aikD2VLrbOkp4G7bsRYYiMs6GPEKU-eGB-OlyVbOVYp5U-5VZncvYHZtpZK68PRQ2-xutwrFXL_fcbN5K/s1600/torta+mele+speculoos+4.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingredienti:</i> </h3><br />
200 gr di farina<br />
50 gr di biscotti SPECULOOS LOTUS<br />
1 yogurt natura<br />
5 cl di olio<br />
2 uova<br />
2 cucchiai di miele liquido<br />
<br />
1 cucchiaino di lievito<br />
2 mele<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zlcxOkYARYt6VGEhGx2IrRNCIQRp6TzftO13boFtT7zeNYWD6UQB5vcbjeEaJuIqRNossHqkgz_RwNs0iEBE7XE7G2NhpzjkPnsMxJZWFLZOk3LIqX51w9wumKTZoRVC0PEWDeGyDYA2/s1600/colis+lotus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zlcxOkYARYt6VGEhGx2IrRNCIQRp6TzftO13boFtT7zeNYWD6UQB5vcbjeEaJuIqRNossHqkgz_RwNs0iEBE7XE7G2NhpzjkPnsMxJZWFLZOk3LIqX51w9wumKTZoRVC0PEWDeGyDYA2/s320/colis+lotus.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6AAZBW3eD_Hl9nuD1vKfaggfobEaxXqf1PDRHRqZKiF1WM3y85ORl_RXZ7A8nBhFVDubRr9DJX6iRA-pbToPAEBNKB6W1s3Fmt8GvyCNujojPrqvHOhQCV6JV1pGAHdFk7LFEpwtPDVl/s1600/torta+mele+speculoos.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><h3><i>Preparazione</i> </h3>Scaldare il forno a 180°<br />
Mettere i biscotti Speculoos nel frullatore e ridurli in polvere.<br />
Sbattere le uova e il miele in un grilletto, aggiungere lo yogurt e poi la polvere di biscotti. <br />
In un altro recipiente mischiare la farina, lo lievito e l'olio e aggiungerli alla prima preparazione.<br />
Sbucciare le mele e tagliarle in piccoli pezzi che andrete ad aggiungere alla pasta.<br />
Mettere tutto in una teglia imburrata e far cuocere per 25 minuti. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZGUMXxQJP5Pj5wSnjs8PM7fbC-1tOmTWihYyH0LgK3HWsDbSdC2JYpjD9T3e48bLk6VoscyC-m0oB1JhQfuLLyKvx2TaIWWsfW2IJyVFiazpbPc6ebhQp-aHiHEBZ6_Ik8AWTz5AOTyG/s1600/torta+mele+speculoos+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZGUMXxQJP5Pj5wSnjs8PM7fbC-1tOmTWihYyH0LgK3HWsDbSdC2JYpjD9T3e48bLk6VoscyC-m0oB1JhQfuLLyKvx2TaIWWsfW2IJyVFiazpbPc6ebhQp-aHiHEBZ6_Ik8AWTz5AOTyG/s320/torta+mele+speculoos+3.jpg" width="320" /></a></div><br />
<br />
* Ricetta dal libro Marabout "SPECULOOS LOTUS les 30 recettes culte"<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZolHgxllruZXSuqKxNhCioPUUqXOTXk6yVI25-ElKuKYF3hCoB7auxVm8aDxGd8MNL3FRQyFAPcafCAHWH71iHQH1OjLk_KI9Lh1fPizqnqFweF9UBnejjw4_deLyL_MrEmiAH2s4JeVa/s1600/sfogliatine+chorizo+5.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><hr /><span style="clear: both; display: block; height: 26px; margin: 0pt; padding: 0pt; position: relative; width: 147px;"><a expr:href=""http://www.hellocoton.fr/vote?url=" + data:post.url" href="http://www.blogger.com/post-edit.do" 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>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com4tag:blogger.com,1999:blog-7714647204265341076.post-20161461459001465552011-09-12T13:10:00.001+02:002011-09-12T13:14:57.396+02:00Spéculoos<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Un colis gourmand</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zlcxOkYARYt6VGEhGx2IrRNCIQRp6TzftO13boFtT7zeNYWD6UQB5vcbjeEaJuIqRNossHqkgz_RwNs0iEBE7XE7G2NhpzjkPnsMxJZWFLZOk3LIqX51w9wumKTZoRVC0PEWDeGyDYA2/s1600/colis+lotus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zlcxOkYARYt6VGEhGx2IrRNCIQRp6TzftO13boFtT7zeNYWD6UQB5vcbjeEaJuIqRNossHqkgz_RwNs0iEBE7XE7G2NhpzjkPnsMxJZWFLZOk3LIqX51w9wumKTZoRVC0PEWDeGyDYA2/s320/colis+lotus.jpg" width="320" /></a></div><h3><i>Un petit livre de recette et un paquet de spéculoos... dans ma boîte à lettre!</i> </h3>Merci à Lotus pour ce cadeaux et... bientôt de recettes!!!<br />
<span style="display:block;width:147px;height:26px;position:relative;padding:0;border:10px 0px;margin:0;clear:both;"><a expr:href='"http://www.hellocoton.fr/vote?url=" + data:post.url' target="_blank" style="display:block;width:121px;height:26px;position:absolute;top:0;left:0;"><img src="http://widget.hellocoton.fr/img/action-on.gif" border="0" style="background:transparent;padding:0;border:0;margin:0;float:none;" /></a><a href="http://www.hellocoton.fr" target="_blank" style="display:block;width:27px;height:26px;position:absolute;top:0;left:120px;"><img src="http://widget.hellocoton.fr/img/hellocoton.gif" border="0" alt="Rendez-vous sur Hellocoton !" style="background:transparent;padding:0;border:0;margin:0;float:none;" /></a></span>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com1tag:blogger.com,1999:blog-7714647204265341076.post-23355132092492102802011-09-07T09:00:00.006+02:002011-09-12T13:33:21.266+02:00Sfogliatine chorizo e formaggio - Roulés aux chorizo et fromage<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Roulés aux chorizo et fromage</span><i> </i></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqusRvFIsbm49tjVFjNA2ZXA6C6gfuoPM1ObA_uGpxWiGmYhtuCa07Q04eS58OlAJBkJBLkk-I4V1kYKgFtop9zQRv2t1WITMoWwdh8t1Z4RIx_1eZpGCAF_HSQLh4W4mvAPccdFB3hzEy/s1600/sfogliatine+chorizo+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqusRvFIsbm49tjVFjNA2ZXA6C6gfuoPM1ObA_uGpxWiGmYhtuCa07Q04eS58OlAJBkJBLkk-I4V1kYKgFtop9zQRv2t1WITMoWwdh8t1Z4RIx_1eZpGCAF_HSQLh4W4mvAPccdFB3hzEy/s320/sfogliatine+chorizo+6.jpg" width="320" /></a><i> </i></div><h1 _mce_style="text-align: center;" style="text-align: center;"></h1><h3 _mce_style="text-align: left;" style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqusRvFIsbm49tjVFjNA2ZXA6C6gfuoPM1ObA_uGpxWiGmYhtuCa07Q04eS58OlAJBkJBLkk-I4V1kYKgFtop9zQRv2t1WITMoWwdh8t1Z4RIx_1eZpGCAF_HSQLh4W4mvAPccdFB3hzEy/s1600/sfogliatine+chorizo+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i>Votre corbeille</i> </h3>une pâte feuilleté <br />
200 g de chorizo <br />
150 g d'emmental <br />
un oeuf <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UVpxseg6sxLf7J17iwQ-I8wHarbhwiUJUebcI0Zg4Z1AeAtVGy9e6vR7SdYkzHtIQ_TdgX7quoBFlcdeiVM_slT-PKXVPSq9Y5Cfmqr6DbMF5W5lm87_ojMD5EpBnXiv6Q7p8TR0kdcO/s1600/sfogliatine+chorizo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UVpxseg6sxLf7J17iwQ-I8wHarbhwiUJUebcI0Zg4Z1AeAtVGy9e6vR7SdYkzHtIQ_TdgX7quoBFlcdeiVM_slT-PKXVPSq9Y5Cfmqr6DbMF5W5lm87_ojMD5EpBnXiv6Q7p8TR0kdcO/s320/sfogliatine+chorizo.jpg" width="320" /></a></div><span class="textList"> </span> <br />
<h3><i>Préparation</i> </h3>Préchauffer four 210°C <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFnrIe64NIZOVu64M9X3ZkCn_Me8mEM_TriQHeGJVS0KXP3dVnSOgMQatrMelwYdeJaHhKgyTsnrnRsSmFrLRsbQmgbxRmFe9VoufECEfsxiliiiH2lj4aurkI60atME9UdoOWsEU7M5k/s1600/sfogliatine+chorizo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Mixer le chorizo, l'emmental et l'oeuf<br />
<span class="textList"></span> <br />
<span class="textList">Étaler la préparation sur la pâte feuilleté et rouler la pâte sur elle même.</span><br />
<span class="textList">Mettre au frigo pour une dizaine de minutes et après couper votre boudin en rondelle.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn6OzBNFNjINUGmPCjLD3QJ8VP8SYyBbqjD_QvhoFVqiqyHnWBf_hFSOCUyNeaAbtsLE35LpWKNaQkoZoEouFrKsewgbZgL8EbLO63k_P8_PCAJFzUMu8naoNFWJx49RimI4597a8lW_t/s1600/sfogliatine+chorizo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFnrIe64NIZOVu64M9X3ZkCn_Me8mEM_TriQHeGJVS0KXP3dVnSOgMQatrMelwYdeJaHhKgyTsnrnRsSmFrLRsbQmgbxRmFe9VoufECEfsxiliiiH2lj4aurkI60atME9UdoOWsEU7M5k/s1600/sfogliatine+chorizo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFnrIe64NIZOVu64M9X3ZkCn_Me8mEM_TriQHeGJVS0KXP3dVnSOgMQatrMelwYdeJaHhKgyTsnrnRsSmFrLRsbQmgbxRmFe9VoufECEfsxiliiiH2lj4aurkI60atME9UdoOWsEU7M5k/s320/sfogliatine+chorizo+1.jpg" width="239" /></a></div><span class="textList"></span>Mettre sur une plaque allant au four et cuire pour environ 10/15 minutes.<br />
Un petit apero sympa... <br />
<hr /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqusRvFIsbm49tjVFjNA2ZXA6C6gfuoPM1ObA_uGpxWiGmYhtuCa07Q04eS58OlAJBkJBLkk-I4V1kYKgFtop9zQRv2t1WITMoWwdh8t1Z4RIx_1eZpGCAF_HSQLh4W4mvAPccdFB3hzEy/s1600/sfogliatine+chorizo+6.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Sfogliatine chorizo e formaggio</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZolHgxllruZXSuqKxNhCioPUUqXOTXk6yVI25-ElKuKYF3hCoB7auxVm8aDxGd8MNL3FRQyFAPcafCAHWH71iHQH1OjLk_KI9Lh1fPizqnqFweF9UBnejjw4_deLyL_MrEmiAH2s4JeVa/s1600/sfogliatine+chorizo+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZolHgxllruZXSuqKxNhCioPUUqXOTXk6yVI25-ElKuKYF3hCoB7auxVm8aDxGd8MNL3FRQyFAPcafCAHWH71iHQH1OjLk_KI9Lh1fPizqnqFweF9UBnejjw4_deLyL_MrEmiAH2s4JeVa/s320/sfogliatine+chorizo+5.jpg" width="320" /></a></div><br />
<h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingredienti:</i> </h3>una pasta sfoglia<br />
200gr di chorizo<br />
150 gr di emmental<br />
un uovo<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiOgAvkZu-Vcra53YmUpIFISoHZicEWLcB3t6OzOnmtVrcshsNanVPy6kGOe8Xa5GfeMRvFXQVyXdX3cUgZ2YJpXrCcxI7pcpWBdXuD5VcENHtbrSzhOUuSUPSnDlqDQD2svbDZniip4f/s1600/sfogliatine+chorizo+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiOgAvkZu-Vcra53YmUpIFISoHZicEWLcB3t6OzOnmtVrcshsNanVPy6kGOe8Xa5GfeMRvFXQVyXdX3cUgZ2YJpXrCcxI7pcpWBdXuD5VcENHtbrSzhOUuSUPSnDlqDQD2svbDZniip4f/s320/sfogliatine+chorizo+3.jpg" width="320" /></a></div><span class="textList"> </span> <br />
<h3><i>Preparazione:</i> </h3>Scaldare il forno a 210°C <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiOgAvkZu-Vcra53YmUpIFISoHZicEWLcB3t6OzOnmtVrcshsNanVPy6kGOe8Xa5GfeMRvFXQVyXdX3cUgZ2YJpXrCcxI7pcpWBdXuD5VcENHtbrSzhOUuSUPSnDlqDQD2svbDZniip4f/s1600/sfogliatine+chorizo+3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Mettere nel frullatore il chorizo, l'emmental e l'uovo.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFnrIe64NIZOVu64M9X3ZkCn_Me8mEM_TriQHeGJVS0KXP3dVnSOgMQatrMelwYdeJaHhKgyTsnrnRsSmFrLRsbQmgbxRmFe9VoufECEfsxiliiiH2lj4aurkI60atME9UdoOWsEU7M5k/s1600/sfogliatine+chorizo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span class="textList"></span> <br />
Stendere la preparazione sulla pasta sfoglia e arrotolarla su se stessa per formare un salsicciotto. <span class="textList"> Mettere in frigo per una decina di minuti e poi tagliare delle fette di circa 1 cm e mezzo.</span><br />
<span class="textList"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn6OzBNFNjINUGmPCjLD3QJ8VP8SYyBbqjD_QvhoFVqiqyHnWBf_hFSOCUyNeaAbtsLE35LpWKNaQkoZoEouFrKsewgbZgL8EbLO63k_P8_PCAJFzUMu8naoNFWJx49RimI4597a8lW_t/s1600/sfogliatine+chorizo+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCn6OzBNFNjINUGmPCjLD3QJ8VP8SYyBbqjD_QvhoFVqiqyHnWBf_hFSOCUyNeaAbtsLE35LpWKNaQkoZoEouFrKsewgbZgL8EbLO63k_P8_PCAJFzUMu8naoNFWJx49RimI4597a8lW_t/s320/sfogliatine+chorizo+4.jpg" width="320" /></a></div><span class="textList"></span>Metterle su una teglia e cuocere in forno per circa 10/15 minuti.<br />
Per un aperitivo un po' differente! <br />
<hr /><span _mce_style="display: block; width: 147px; height: 26px; position: relative; padding: 0; border: 10px 0px; margin: 0; clear: both;" style="clear: both; display: block; height: 26px; margin: 0pt; padding: 0pt; position: relative; width: 147px;"><a _mce_href="http://www.hellocoton.fr" _mce_style="display: block; width: 27px; height: 26px; position: absolute; top: 0; left: 120px;" href="http://www.hellocoton.fr/" style="display: block; height: 26px; left: 120px; position: absolute; top: 0; width: 27px;" target="_blank"></a></span><br />
<span style="clear: both; display: block; height: 26px; margin: 0pt; padding: 0pt; position: relative; width: 147px;"><a expr:href=""http://www.hellocoton.fr/vote?url=" + data:post.url" href="" 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>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com6tag:blogger.com,1999:blog-7714647204265341076.post-28404574241425276092011-08-18T07:00:00.003+02:002011-09-12T12:47:00.747+02:00E a te i broccoli piacciono?? Un gratin de brocolis...<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Gratin di broccoli e patate</span> </h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl1NPNPENjcB0xexx_qb_CvYbnYhadqYYbKIAwd_BVs9D35OQUGIA4-dqnXsrI7WZTKmrbBAdqptMXHXrWiO-MgU4N9c7-__Wo29Fqbed-4Knfa3-OcWXBMoRLTO0NQFZ9lv1HY0bknr2/s1600/gratin+broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl1NPNPENjcB0xexx_qb_CvYbnYhadqYYbKIAwd_BVs9D35OQUGIA4-dqnXsrI7WZTKmrbBAdqptMXHXrWiO-MgU4N9c7-__Wo29Fqbed-4Knfa3-OcWXBMoRLTO0NQFZ9lv1HY0bknr2/s320/gratin+broccoli.jpg" width="320" /></a></div><h3><i>Ingredienti</i> </h3>1 kg di broccoli<br />
3/4 patate<br />
una cipolla<br />
200 g di pancetta a cubetti<br />
50 cl di panna da cucina<br />
100/150 gr di emmental grattugiato<br />
sale e pepe<br />
burro<br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1KrQU6nkp8At0HBIFDOwjz-ggv9pD_YkIsdYCDTyZ58TDXoEoizyBRY2oosnElw6D2m317fnXK4A_CmtoRQcEDbM0Q7JtS_bZmLuXofS9oshxxfMFgIQZ6rtoCvr0h-1ilsSOfF5oRtE/s1600/gratin+broccoli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1KrQU6nkp8At0HBIFDOwjz-ggv9pD_YkIsdYCDTyZ58TDXoEoizyBRY2oosnElw6D2m317fnXK4A_CmtoRQcEDbM0Q7JtS_bZmLuXofS9oshxxfMFgIQZ6rtoCvr0h-1ilsSOfF5oRtE/s320/gratin+broccoli+1.jpg" width="320" /></a></div> </div><h3><i>Preparazione: </i> </h3>Pelare e tagliare le patate a pezzettoni, lavare e dividere le cime dei broccoli.<br />
Fare cuocere al vapore per 40 minuti (se no potete farli bollire)<br />
Accendere il forno a 200° <br />
Nel frattempo scaldare il burro in una pentola e far cuocere la cipolla con la pancetta.<br />
<div style="text-align: left;">Aggiungere la panna, il sale e il pepe e far cuocere per una decina di minuti.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjqwOaivOG2b5-006QktgQit3j8NxYDl4F1l0P_8r_hr3qPQ5HJbQBUmcfb19SWyO48HbG8lZsx8BEgudwfr_mEsbaxmXqWlGo1Ejx7owLbywHbwPAKFG5NYT9axk65eu0aUq7ZRbxPo-/s1600/gratin+broccoli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjqwOaivOG2b5-006QktgQit3j8NxYDl4F1l0P_8r_hr3qPQ5HJbQBUmcfb19SWyO48HbG8lZsx8BEgudwfr_mEsbaxmXqWlGo1Ejx7owLbywHbwPAKFG5NYT9axk65eu0aUq7ZRbxPo-/s320/gratin+broccoli+2.jpg" width="320" /></a></div><span class="textList"><br />
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Mettre i broccoli e le patate in una pirofila già unta di burro, versare la preparazione (panna, cipolla e pancetta) e ricoprire con l'emmental grattuggiato.<br />
<span class="textList">Far cuocere à 200° per circa 30 minuti</span><span class="textList">.</span><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3Dm11_sc5EBUYeRoCUxLPbQBrznESANV1WKhFdhh7s1CorX4TTWOeu05Y2lqRbzYlUeDJMXa0_x4hWQBQtOVKaJlQVYKLaatFrqvtRe0UFlf0x4qIlo-dkAZo6BF3gvbJ_oVJcaBQOwb/s1600/gratin+broccoli+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3Dm11_sc5EBUYeRoCUxLPbQBrznESANV1WKhFdhh7s1CorX4TTWOeu05Y2lqRbzYlUeDJMXa0_x4hWQBQtOVKaJlQVYKLaatFrqvtRe0UFlf0x4qIlo-dkAZo6BF3gvbJ_oVJcaBQOwb/s320/gratin+broccoli+3.jpg" width="320" /></a><span class="textList"><br />
</span></div><div style="text-align: left;"><span class="textList">Buon appetito</span><br />
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<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Gratin de brocolis et pommes de terre</span></h1></div><h3><i>Ingrédients: </i> </h3>1 tête de brocolis<br />
3/4 pommes de terre <br />
1 oignons<br />
200 g de lardons <br />
50 cl de crème fraîche <br />
100/150 g de emmental râpe<br />
sel et poivre <br />
beurre<br />
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<h3><i>Préparation </i> </h3>Couper les pommes de terres en morceaux et diviser en bouquet le brocolis <br />
Faire cuire brocolis et pomme de terre à la vapeur (40 minutes) <br />
Dans une poêle faire revenir les oignons avec le beurre et les lardons <br />
Ajouter la crème fraîche et faire cuire pour une dizaine de minutes. Saler et poivrer.<span class="textList"></span> <br />
Beurrer un plat allant au four <br />
Disposer le brocolis et les pommes de terres. <br />
Verser le mélange (crème, oignons et lardons) dans le plat et recouvrir avec l'emmental <br />
<span class="textList">Mettre a cuire au four à 200° pour environ 30 minutes</span> <br />
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<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;"></span> </h1>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com4tag:blogger.com,1999:blog-7714647204265341076.post-30554306989221447132011-08-17T08:40:00.002+02:002011-09-12T12:46:28.547+02:00Cosa c'è nel mio giardino??<h1 _mce_style="text-align: center;" style="text-align: center;"> <span _mce_style="color: #339966;" style="color: #339966;"><span><span><span>Rosmarino</span></span></span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Iovd-7MA6j5pO8vYtrc9392dP2eDp65oCsOHHrjU-Mc-P1eMtmhUKInYVK5JvwgEMub06KUMG1U5Vjg5-2OkY9pDzyiOrx1jBbRLkYZeedCOJAGI3bWh22rZRTPZ-SKOJqQkZb05zzzR/s1600/rosmarino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Iovd-7MA6j5pO8vYtrc9392dP2eDp65oCsOHHrjU-Mc-P1eMtmhUKInYVK5JvwgEMub06KUMG1U5Vjg5-2OkY9pDzyiOrx1jBbRLkYZeedCOJAGI3bWh22rZRTPZ-SKOJqQkZb05zzzR/s320/rosmarino.jpg" width="320" /></a><span _mce_style="color: #339966;" style="color: #339966;"><span><span><span></span></span></span></span> </div><div _mce_style="text-align: center;" style="text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;">Un angolo del mio giardino... </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Il <b>rosmarino</b> <i>(Rosmarinus officinalis)</i>, è un arbusto appartenente alla famiglia delle Lamiaceae Originario dell'Europa, Asia e Africa, oggi lo si trova un po' ovunque.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">E' una pianta arbustiva che raggiunge altezze di 50-300 cm.</div><div style="font-family: Arial,Helvetica,sans-serif;">Il fusto è ricoperto da numerossissimi rametti composti da foglie aghiformi di colore verde cupo lucente sulla parte superiore e biancastre su quella inferiore per la presenza di peluria bianca. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Il rosmarino è molto utilizzato in cucina soprattutto per aromatizzare arrosti e patate, ma è buonissimo anche su pane e focaccie.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Per saperne di più:</div><div style="font-family: Arial,Helvetica,sans-serif;"><a href="http://it.wikipedia.org/wiki/Rosmarinus_officinalis">Wikipedia</a> e <a href="http://www.giallozafferano.it/ingredienti/Rosmarino">Giallo Zafferano</a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
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<strong></strong></div>Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com1tag:blogger.com,1999:blog-7714647204265341076.post-41165480380733864222011-08-16T08:00:00.023+02:002011-09-12T12:45:27.513+02:00Gelati & Semifreddi - Glaces<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;">Gelato alla pesca senza gelatiera</span><i> </i> </h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxVSSF4R_Hug0RPAEKmIsGlZ6AjdT4BMjQVbBj7toSUilQvM-dxsLHLw23AmX3NdhVZeqqDsbZV0GaaRbVtwiN1WOtdyjXdIg_Wb8sRGqbrStacO4PgY5lVEIPgjvj6YHzHTi-72f-umm/s1600/gelato+alla+pesca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxVSSF4R_Hug0RPAEKmIsGlZ6AjdT4BMjQVbBj7toSUilQvM-dxsLHLw23AmX3NdhVZeqqDsbZV0GaaRbVtwiN1WOtdyjXdIg_Wb8sRGqbrStacO4PgY5lVEIPgjvj6YHzHTi-72f-umm/s320/gelato+alla+pesca.jpg" width="239" /></a></div><h3 _mce_style="text-align: left;" style="text-align: left;"><i>Ingredienti:</i> </h3>50 dl di panna da montare <br />
7/8 pesche<br />
100/150 gr di zucchero (dipende dai gusti e... dalle pesche!!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiEjf0CLT-eRvsIxx-hPvIvGwICjgoyyedd5rNGQ25wE6bZFy3RyQmowtUPDA22a8Ems_lJTENvVx8HZ8IxtzhZof4ZnW0OCmzr6EBX2PwuDnEnAbFBh27QvbZ6ShMiYghrJG_hodJ0sy/s1600/gelato+alla+pesca+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNiEjf0CLT-eRvsIxx-hPvIvGwICjgoyyedd5rNGQ25wE6bZFy3RyQmowtUPDA22a8Ems_lJTENvVx8HZ8IxtzhZof4ZnW0OCmzr6EBX2PwuDnEnAbFBh27QvbZ6ShMiYghrJG_hodJ0sy/s320/gelato+alla+pesca+1.jpg" width="320" /></a></div> <br />
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<h3><i>Preparazione</i><span class="textList"></span> </h3>Sbucciare le pesche e metterle nel frullatore con lo zucchero. <br />
Frullare e mettre da parte.<br />
Montare la panna sino ad ottenere una consistenza cremosa e aggiungere le pesche frullate.<br />
Mettere nel congelatore per minimo 6 ore e "rompere il congelamento*" tutte le mezz'ore.<br />
(*Togliere dal congelatore e mescolare il gelato per evitare che diventi un blocco).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw42T46SdfOk6WfX79oMKDdYpfKPrJRRw6LHGfbBxnaguY00zMdCE2K42qlnGdSnZbXhIGBY5Wfom9KJgZN8RGYkg7T02aV-SWRkWO5yLh-q1x-CopUVJFk1Xx2_Bmd9WrywDPhF5f7Ge/s1600/gelato+alla+pesca+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw42T46SdfOk6WfX79oMKDdYpfKPrJRRw6LHGfbBxnaguY00zMdCE2K42qlnGdSnZbXhIGBY5Wfom9KJgZN8RGYkg7T02aV-SWRkWO5yLh-q1x-CopUVJFk1Xx2_Bmd9WrywDPhF5f7Ge/s320/gelato+alla+pesca+2.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrhZLrvpQGEK_HQ1Hu9r1viQs8F0JAYq4u9EDz5fp_do3QqJ7SjGtFuf2sPQYqWQVNf8_2gFKMBMbhWnnZrZ8JLzn6RSLkMRg3dz97yLn2kPSRqxsZnbd8fdxpSzVgDRgcBIzqDjouGdv/s1600/gelato+alla+pesca+2.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
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N.B. Se non avete tempo o la voglia di mescolare il gelato tutte le mezz'ore... toglierlo dal congelatore, aspettare una decina di minuti e metterlo nel frullatore.<br />
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<h1 _mce_style="text-align: center;" style="text-align: center;"><span _mce_style="color: #339966;" style="color: #339966;"><span><span><span>Glace à la pêche sans sorbetière</span></span></span></span><em><span> </span></em> </h1><h3 _mce_style="text-align: left;" style="text-align: left;"><em><span>Votre corbeille</span></em> </h3>50 dl de crème entière <br />
7/8 pêches <br />
<span>100/150 g de sucre (selon les gôuts et... si les pêches ne sont pas déjà trop sucrées!)</span> <br />
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<h3><em>Préparation</em><span class="textList"> </span> </h3>Peler les pêches et le mettre dans le mixeur avec le sucre. Mixer et réserver (goûter si assez sucrée ou pas) <br />
Dans un saladier monter la crème entière en chantilly mais s'arrêter dès qu'on arrive à avoir une consistance bien crémeuse. <br />
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<span class="textList">Bien mélanger avec la préparation pêches/sucres, goûter et mettre dans le congélateur pour au moins 6 heures.</span> <br />
<span class="textList">Pour garder une bonne consistance il faut sortir la glace toute les demi heure et bien mélanger (sinon on a un bloc à la pêche, c'est bon mais... un peu plus difficile à manger!!)</span> <br />
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N.B. S'il vous en reste le lendemain (vous allez pas passer la nuit à sortir la glace du congélateur toute les demi heures) ou si vous n'avez pas le temps ( ou l'envie) de la sortir toute les demi heure... sortir la glace du congélateur, laisser une dizaine de minutes dehors et mettre le bloc de glace dans un robot et mixer la glace avant de preparer vos boules...Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com3tag:blogger.com,1999:blog-7714647204265341076.post-76627038033233609812011-08-15T18:00:00.002+02:002011-08-15T18:35:34.760+02:00Paciocchi in cucina by Pacic & PaciocUna cucina, una mamma e un piccolo mostriciattolo...<br />
Questi sono gli ingredienti principali delle nostre ricette!<br />
Provare per credere!Pacic & Paciochttp://www.blogger.com/profile/10271681444162161431noreply@blogger.com1