tag:blogger.com,1999:blog-6350841455658839842024-02-07T20:43:23.899-08:00cuisine recette chahrazadUnknownnoreply@blogger.comBlogger67125tag:blogger.com,1999:blog-635084145565883984.post-14966137012468745192014-02-03T11:01:00.001-08:002014-02-03T11:01:52.035-08:00gateau au chocolat et aux pistaches<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLq6WYzXSCg2M40O8JfL_sp9s0lmg7K3rr0vcdwPA5q5nR1NfEP2a_BSxhvYOMDBRmp-oxWBKD8lm6mN1QPykcXSYf9QBxSWPXtvFXN4-BDQfzEa1a4dNCxVcfrFL_xKkXvTs4s8RhcZB/s1600/logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLq6WYzXSCg2M40O8JfL_sp9s0lmg7K3rr0vcdwPA5q5nR1NfEP2a_BSxhvYOMDBRmp-oxWBKD8lm6mN1QPykcXSYf9QBxSWPXtvFXN4-BDQfzEa1a4dNCxVcfrFL_xKkXvTs4s8RhcZB/s1600/logo.jpg" height="316" title="gateau au chocolat et aux pistaches" width="320" /></a></div>
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<b style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.799999237060547px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b>- 200 g de farine</b></div>
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<b>- 1 paquet de levure chimique</b></div>
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<b>- 200 g de maizena </b></div>
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<b>- 150 g de sucre</b></div>
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<b>Decoration :</b></div>
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<b>- glace</b></div>
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<b>- 300 g de chocolat</b></div>
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<b>- 100 g de margarine noir ramollie</b></div>
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<b>- 50 g de pistaches</b></div>
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<b>- 2 oeufs<span class="Apple-tab-span" style="white-space: pre;"> </span>concassés</b></div>
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<b>- 1 c.a.c de vanille</b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; font-weight: bold; line-height: 20.799999237060547px;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; font-weight: bold; line-height: 20.799999237060547px;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; font-weight: bold; line-height: 20.799999237060547px;"> Etapes de préparation : </span></div>
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<b>1- Préparer les ingrédients.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBq-PCQaRGH_0tK_uzW473ODcJQWpjH45o3Ps1k1UKuOcjDEec1FSB6RyyYUQdYCzDl55KZdHRURXtVS9mfAGpY0YMiSlVo9_arinN7K9K8iIjrrgtYOazWrKLaLdVpNBhpNbPRL2PMax4/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBq-PCQaRGH_0tK_uzW473ODcJQWpjH45o3Ps1k1UKuOcjDEec1FSB6RyyYUQdYCzDl55KZdHRURXtVS9mfAGpY0YMiSlVo9_arinN7K9K8iIjrrgtYOazWrKLaLdVpNBhpNbPRL2PMax4/s1600/1.png" height="201" width="320" /></b></a></div>
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<b>2- Dans un récipient, et à l’aide d’un batteur électrique, mélanger </b></div>
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<b>la margarine, le sucre glace, la vanille, les œufs, et la maïzena.</b></div>
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<b>3- Ajouter la levure chimique puis incorporer graduellement</b></div>
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<b> la farine jusqu’à obtention d’une pâte molle.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ-Zzc9AMq_VRRDdM4JxKlye08kVob0faoGojS8PiceuPh4LoBVS-pb7T7Cb5KFH91pRpQkuXeg5hjSjmTYW9LfDZFuJYseKbYSLrJlXE7eTKqPzjtlkoOcgUgOYvbc9uxWIDAevIlxaM/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQ-Zzc9AMq_VRRDdM4JxKlye08kVob0faoGojS8PiceuPh4LoBVS-pb7T7Cb5KFH91pRpQkuXeg5hjSjmTYW9LfDZFuJYseKbYSLrJlXE7eTKqPzjtlkoOcgUgOYvbc9uxWIDAevIlxaM/s1600/3.png" height="205" width="320" /></b></a></div>
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<b>4- Façonner des boulettes, les mettre sur un</b></div>
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<b> plat et enfourner à 180° pendant 20 mn.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGxaXoJO7w8zklTe2tqk61HjDhhpG3gaU5yDvNmTqTgN6onNhhDnHsOLsrGN39CZ5o6Pjj9F_sZnoue-PBBQvdulLtyKzulRrA3wE9O27KQb4I4ntkg6xm758-Sv1D8LKvRxpWjsywOGk/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGxaXoJO7w8zklTe2tqk61HjDhhpG3gaU5yDvNmTqTgN6onNhhDnHsOLsrGN39CZ5o6Pjj9F_sZnoue-PBBQvdulLtyKzulRrA3wE9O27KQb4I4ntkg6xm758-Sv1D8LKvRxpWjsywOGk/s1600/4.png" height="201" width="320" /></b></a></div>
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<b>5- Entre-temps, faire fondre le chocolat au</b></div>
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<b> bain-marie, puis y plonger les boulettes cuites.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHzgZu2Hxv-AcUio5MQaxWPrVPwfr0BehBNr_qIAllkQUjDh6Nz6w5S_kLhHEaE3nwx5NydEbWez8Lp8oEbVWlV_uZKtvyGEzh1Hihcz0JktzS5mMMWUbKyZ-pkMHxQQ05wWhgwZB47jl/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHzgZu2Hxv-AcUio5MQaxWPrVPwfr0BehBNr_qIAllkQUjDh6Nz6w5S_kLhHEaE3nwx5NydEbWez8Lp8oEbVWlV_uZKtvyGEzh1Hihcz0JktzS5mMMWUbKyZ-pkMHxQQ05wWhgwZB47jl/s1600/5.png" height="200" width="320" /></b></a></div>
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<b>6-Couvrir à moitié de pistaches.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh-fO7biKsKWdvH165MJRGBF9kHqXpoUJn5PnqOiENcdw49DMgMnjBkSwFx6Q6rINJ12YyllP6om_jwDivf4RUG1nHzHXSi9-Wy0R9f0KM1_RCEx7zJHQGURmy6xoYo-XPOEqpIVXpC7R/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh-fO7biKsKWdvH165MJRGBF9kHqXpoUJn5PnqOiENcdw49DMgMnjBkSwFx6Q6rINJ12YyllP6om_jwDivf4RUG1nHzHXSi9-Wy0R9f0KM1_RCEx7zJHQGURmy6xoYo-XPOEqpIVXpC7R/s1600/6.png" height="199" width="320" /></b></a></div>
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<b><u><span style="color: red;">Remarque :</span></u> On peut remplacer le chocolat noir par le glaçage en faisant fondre 1 tablette </b></div>
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<b>de chocolat avec deux cuillères à soupe de cacao </b></div>
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<b>et de sucre glace dans un demi-verre d’eau.</b></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></b></span></span></b><span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">Recette algerienne</a></b></span></div>
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<b style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.799999237060547px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>recette de </b>Mme </span></b><span style="color: #444444; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 20.799999237060547px;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b></span></span><b style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.799999237060547px;"><span style="font-family: Georgia, 'Times New Roman', serif;"> de la</span></b><b style="color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.799999237060547px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></b></span></span></b><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 20.799999237060547px; text-align: left;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">Recette algerienne</a></b></span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-635084145565883984.post-65645698103452076252013-03-16T08:18:00.003-07:002013-09-21T14:15:35.897-07:00gateaux marociane Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLT1m7CNpe5rLMmqOK0hyphenhyphenRgdMYwfXaNzwfLt3pHGTo8BkGPFuDL0EnhKMBdxZvAHPGOAD6e4n6tlquLGV-tim9L8Txs-vpCrRCRHl9W9XsydI-SSuES0zNhEzQ5GDh9uUTZk_beGY01j4/s1600/gateaux+marociane+Macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLT1m7CNpe5rLMmqOK0hyphenhyphenRgdMYwfXaNzwfLt3pHGTo8BkGPFuDL0EnhKMBdxZvAHPGOAD6e4n6tlquLGV-tim9L8Txs-vpCrRCRHl9W9XsydI-SSuES0zNhEzQ5GDh9uUTZk_beGY01j4/s1600/gateaux+marociane+Macarons.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://www.cuisine4arabe.com/search/label/Cuisine%20Marocaine" target="_blank">cuisine marociane</a> Macarons</b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pâte :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•2 blancs d'œufs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•25 gr de sucre glace</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 50 gr de sucre cristallisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•50 gr de cacahuètes moulues</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•50 gr de grains de sésame moulus</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• Cacahuètes concassées</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Préparation</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1- Dans un récipient, mélanger le blanc d’oeuf et le sucre glace,</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> ajouter le sucre cristallisé, les cacahuètes et les grains de sésame.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Façonner des boules de pâte de la grosseur d'une noix.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Enrober de cacahuètes concassées puis disposer dans un plateau allant au four et enfourner.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane </b></span><b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Macarons</b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-635084145565883984.post-34500737409390066492013-03-16T08:05:00.002-07:002013-03-16T08:05:53.030-07:00gateaux marociane kaab el gazelle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKobMrYLeXkZpBhSKIrD2zH7kWH299tPN8fZexAzdHUYRkZOfpTP-SVekHhdM_L1KmA2xOMNIUlRadBOY3HR_lW4owFtD0_Qii-xLFAz7a1tT0ugIlIcOvkSKOd_e4bV9nR-zPRFHBeB4/s1600/gateaux+marociane+kaab+el+gazelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gateaux marociane kaab el gazelle" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKobMrYLeXkZpBhSKIrD2zH7kWH299tPN8fZexAzdHUYRkZOfpTP-SVekHhdM_L1KmA2xOMNIUlRadBOY3HR_lW4owFtD0_Qii-xLFAz7a1tT0ugIlIcOvkSKOd_e4bV9nR-zPRFHBeB4/s1600/gateaux+marociane+kaab+el+gazelle.jpg" title="كعب الغزال حلويات مغربية" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane kaab el gazelle</b></span><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pate :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1 kg de Farine </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">150 gr de beurre</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> 50 gr de sucre cristalisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> 1/2 verre d'eou de fleurs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> 1 C. à café de sel </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Eau tiéde</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u> la farce :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1 kg d 'amandes moulues </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">650 gr de sucre cristallisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> 100 gr de beurre fondu</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> 1/2 verre d’eau de fleurs </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1 C. à café de cannelle</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> Un peu de Gomme arabic</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4nAa1hXmM6TJ3WWGnx7YNV7ZZ_yOqF1Hsdjzb0LzZ8U_yvL2DTvbjQZ9JMI9hCpqsRUOj0uPiRI2a332dO_g48hGFhmBjC5ecqWIBPC5WQAFFtkbmD1tTlQ6NAWnzETkOAhvupJVCtcW/s1600/gateaux+marociane+kaab+el+gazelle+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4nAa1hXmM6TJ3WWGnx7YNV7ZZ_yOqF1Hsdjzb0LzZ8U_yvL2DTvbjQZ9JMI9hCpqsRUOj0uPiRI2a332dO_g48hGFhmBjC5ecqWIBPC5WQAFFtkbmD1tTlQ6NAWnzETkOAhvupJVCtcW/s400/gateaux+marociane+kaab+el+gazelle+1.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Préparer la pate : </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1-dans un récipient. tamiser la farine, ajouter le sucre, le sel. le beurre fondu puis ramasser avec l'eau et l’eau de fleurs jusqu'à obtention d'une pâte moulle Pétrir pendant 10 à 15 mn,</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2- Préparer la farce : dans une terrine, mélanger tous les ingrédients cités jusqu’à obtention d’une farce terme. Façonner de petits bâtonnets.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Sur un plan de travail. abaisser la pate puis faire passer à la machine jusqu'à obtention d’une pâte fine. Découper des bandes d'environs 15 cm de largeur</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4- Disposer une bonde de pâte puis mettre dessus des bâtonnets de farce en les séparant l'un de l'autre</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> 5- Couvrir la farce avec une autre bande de pâte</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>6-A l'aide d’une roulette. découper la pâte pour donner la forme de petites lunes. Dèposez-les dans un plateau beurré puie enfoumer pendant 15 a 20 mn.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane kaab el gazelle</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-57701229661170397312013-03-16T07:57:00.000-07:002013-03-16T07:57:11.360-07:00gateaux marociane Helilattes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUAQc6km0eYrQh9ljnfMbhB4jZ1GJRGyHllHa2DSNAwpAEStcRzz6ngWa-8M9TM5uViru074RPy9bLP9XAwIStPJRGwFfXYubxzavbxDaSEgmc90hpKvduRoUMVRXA1uC4T8B3HwjKm33/s1600/gateaux+marociane+Helilattes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUAQc6km0eYrQh9ljnfMbhB4jZ1GJRGyHllHa2DSNAwpAEStcRzz6ngWa-8M9TM5uViru074RPy9bLP9XAwIStPJRGwFfXYubxzavbxDaSEgmc90hpKvduRoUMVRXA1uC4T8B3HwjKm33/s1600/gateaux+marociane+Helilattes.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Helilattes</b></span><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>•3 mesures de cacahuèles grillées et moulues</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•250 gr de grains de sésame grillés</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 œuf</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• Farine </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•100 gr de sucre glace</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 verre d’huile La décoration :</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•Sucre glace</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqhCMtYaUB6_B_CHPtIckih447fLp4KafyKQx4rm3emtOLwKtKgxMis9r4_zDOo4m5vhRUofcP_pe-x-x3U6Kk8b6g_WaX3gIzJoCMUVspRhRPn8Rm7vZ8kYEloz195Ng_41EOKWxBEmJ/s1600/gateaux+marociane+bishkitou+au+sucre+glace.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqhCMtYaUB6_B_CHPtIckih447fLp4KafyKQx4rm3emtOLwKtKgxMis9r4_zDOo4m5vhRUofcP_pe-x-x3U6Kk8b6g_WaX3gIzJoCMUVspRhRPn8Rm7vZ8kYEloz195Ng_41EOKWxBEmJ/s400/gateaux+marociane+bishkitou+au+sucre+glace.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Préparation</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1-Dans un récipienl, mélanger les cacahuêles. les grains de sésame, l'œuf, l’huile et le sucre. Incorporer progressivement la farine jusqu’à obtention d’un mélange ferme.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Façonner des boules de mélange obtenu puis donner la forme de petites lunes.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3- Enfourner pendant 15 à 20 mn.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4 -Après cuisson, enrober de sucre glace.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Helilattes </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-34604962437711627282013-03-16T07:51:00.002-07:002013-03-16T07:51:41.025-07:00gateaux marociane Griwech<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzTs2YRg4WFG_wffIhCda6MxU5mnJpfsQOGN1bM8X7LHNXMKTqOAfcexEyWpKnBiHbk5bddS7lKzRABxI_H9xy4pDVf16fYtFivxkGQHdRxGWjRn2LsuEIdz1YZdi7q120mwdlg4l7N4S/s1600/gateaux+marociane+Ghribiya+aux+noix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzTs2YRg4WFG_wffIhCda6MxU5mnJpfsQOGN1bM8X7LHNXMKTqOAfcexEyWpKnBiHbk5bddS7lKzRABxI_H9xy4pDVf16fYtFivxkGQHdRxGWjRn2LsuEIdz1YZdi7q120mwdlg4l7N4S/s1600/gateaux+marociane+Ghribiya+aux+noix.jpg" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">gateaux marociane bishkitou au sucre glace </span></b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pâte :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 4 mesures de farine </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 mesure de beurre fondu .</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 mesure de grains de sésame moulus</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1/2 mesure de grains d'anis moulus</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1/2. à café de cannelle</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 œuf</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 C. à soupe de vinaigre</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 C. à café do levure de boulanger</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 pincée de sel</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Eau</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• Huile pour friture</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• Miel</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Grains de sésame</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfEYed8vC5iwcr-B7R0G09sqcMUiSMkX7knUiDz185DuB43B6N_bl25KXkTQlfNtj94UuPY1pX-0WIZhIBaTgC5hjYwuPk8am1qYdE3_VF21Vzk2S3JxOEQSkRfFmvOt_Wi6TqXH4pLdR/s1600/gateaux+marociane+Ghribiya+aux+noix+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfEYed8vC5iwcr-B7R0G09sqcMUiSMkX7knUiDz185DuB43B6N_bl25KXkTQlfNtj94UuPY1pX-0WIZhIBaTgC5hjYwuPk8am1qYdE3_VF21Vzk2S3JxOEQSkRfFmvOt_Wi6TqXH4pLdR/s400/gateaux+marociane+Ghribiya+aux+noix+1.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Préparation :</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1- Dans un récipient, mettre la farine, la levure, les grains de sésame, les grains d'anis. le vinaigre, le beurre, l'œuf, la cannelle et le sel. Bien mélanger le tout puis ramasser avec l'eau jusqu’à obtention d’une pâte ferme.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Sur un plan de travail, abaisser la pâte puis à l’aide d’une roulette, découper des carrés et faire des fouit» dans chaque carré sans atteindre l’extrémité.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Faire entrer les doigts à travers les ouvertures puis tresser la pâte jusqu’à obtention la forme de Griwech.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4- Faire frire dans l’huile chaude, égoutter puis tremper dans</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ie miel, égoutter une autre fois et saupoudrer de grains de sésame.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Griwech</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-19572329908527804172013-03-16T07:45:00.000-07:002013-03-16T07:45:18.201-07:00gateaux marociane Ghribiya aux noix<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vR-C5Y9F-ZzxseuSRUsmJKjbRDGAGlUgtNGhBT2scpN5kYACkMnH951iB6Z928p52gY4opRT1nG9AB-MJzG0aNoA6J8E39W7iw57eshGN0_4dYA2FCbkmZiPnQf_7AvfrgSge_gd9BvJ/s1600/gateaux+marociane+Ghribiya+aux+noix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vR-C5Y9F-ZzxseuSRUsmJKjbRDGAGlUgtNGhBT2scpN5kYACkMnH951iB6Z928p52gY4opRT1nG9AB-MJzG0aNoA6J8E39W7iw57eshGN0_4dYA2FCbkmZiPnQf_7AvfrgSge_gd9BvJ/s320/gateaux+marociane+Ghribiya+aux+noix.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Ghribiya aux noix</b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>. 1 kg de noix moulues</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•500 gr de sucre cristallisé</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 paquet de vanille</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 paquet de levure chimique</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•250 gr de noix de coco</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•5 à 6 oeufs</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>La décoration :</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. Noix</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Préparation</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1-Dans un récipient, mélanger le sucre et les jaunes d'oeufs, ajouter la vanille, les noix, la levure et la noix de coco. Bien mélanger le tout.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Battre les blancs d'oeufs en neige puis incorporez-les ou premier mélange.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Façonner des boules de pâte obtenue.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4-Décorez-les avec les noix, disposer dans un plateau huilé puis enfourner pendant 15 mn.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-12293175758448904762013-03-16T07:22:00.002-07:002013-03-16T07:22:15.866-07:00gateaux marociane Ghribiya aux cacahuètes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu79JEBmWNAowz7YCpwfKu__12ps_v_Zb3_M_avYmibWd58PLmBIBB6J7OhbZ2UqlTi26Xfaee44X9CVS2VB4FcRoLhBWZ_crwEBPTbjLLX29Bcnmoc71GS6J-WRriReRk5VR8X3EJQRP/s1600/gateaux+marociane+Ghribiya+aux+cacahu%C3%A8tes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="غريبية مغربية حلويات gateaux marociane Ghribiya aux cacahuètes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghu79JEBmWNAowz7YCpwfKu__12ps_v_Zb3_M_avYmibWd58PLmBIBB6J7OhbZ2UqlTi26Xfaee44X9CVS2VB4FcRoLhBWZ_crwEBPTbjLLX29Bcnmoc71GS6J-WRriReRk5VR8X3EJQRP/s1600/gateaux+marociane+Ghribiya+aux+cacahu%C3%A8tes.jpg" title="غريبية مغربية حلويات gateaux marociane Ghribiya aux cacahuètes" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Ghribiya aux cacahuètes</b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>. 1 kg de cacahuètes</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b> . 12 blancs d'oeufs</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b> . 2 C. à soupe de confiture d'abricots</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. 1 paquet de levure chimique</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. 1/2 verre de beurre fondu • 250 gr de sucre glace La décoration :</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. 250 gr de sucre glace</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWyy8vRMwkjJnqVSfuLfj8HeiphpWypCLVW_MOdPtf9XtFBxZINxPr93p-WGeXVsNdJgW0xlSZxYL9ZwNWUsKtHzxoZeBCj9_myTiBfKYPDh8tWywq-HGbH3s0jNjQnPGpsNE2jFwzKHi/s1600/gateaux+marociane+Ghribiya+aux+cacahu%25C3%25A8tes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWyy8vRMwkjJnqVSfuLfj8HeiphpWypCLVW_MOdPtf9XtFBxZINxPr93p-WGeXVsNdJgW0xlSZxYL9ZwNWUsKtHzxoZeBCj9_myTiBfKYPDh8tWywq-HGbH3s0jNjQnPGpsNE2jFwzKHi/s400/gateaux+marociane+Ghribiya+aux+cacahu%25C3%25A8tes+1.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Préparation :</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1-Moudre les cacahuètes non-émondées deux fois.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Dans un récipient, battre les blancs d’oeufs en neige. Ajouter la confiture d'abricot, la levure, le beurre et le sucre glace. Mélanger le tout puis incorporer les cacahuètes et mélanger une autre fois. Mettre le mélange au réfrigérateur pendant deux heures.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Façonner des boules de ce mélange de la grosseur d'une noix et donner la forme de Ghribiya.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4-Enrober de sucre glace puis disposer dans un plateau beurré et fariné. Enfourner pendant 20 mn.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Ghribiya aux cacahuètes</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-43887887213504060172013-03-16T07:15:00.003-07:002013-03-16T07:15:57.364-07:00gateaux marociane ghribiya aux amandes <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb6abpgq7oO9lFKfNY_PebqhTnbC6yEaO6kHDQnKpYGKLJzn5z7lsdx6d782lORyDB1vgnT4qSVNbN3tRBESCpTPAEnXobNIevc30q2OEIMqrq-vMahN9IlGV58Uug2rmG3RSCJNMJAMN/s1600/gateaux+marociane+ghribiya+aux+amandes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb6abpgq7oO9lFKfNY_PebqhTnbC6yEaO6kHDQnKpYGKLJzn5z7lsdx6d782lORyDB1vgnT4qSVNbN3tRBESCpTPAEnXobNIevc30q2OEIMqrq-vMahN9IlGV58Uug2rmG3RSCJNMJAMN/s1600/gateaux+marociane+ghribiya+aux+amandes.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane ghribiya aux amandes </b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 kg d'amandes émondées et moulues</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•500 gr de sucre cristalisé</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•4 oeufs</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 C.à soupe d'eau de Fleurs</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•150 gr de farine </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•Zeste d'un citron </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>La décoration :</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• 250 gr d'amandes grillêes et concassée</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15_HaGd0Ry6upZhdF-ca2F8e2ongLFkUpAaIns57FW7WRe8Y0S3y1Egkwpvk16F3eUS_RjjvrFrt8ea1yxi5IvDz539uuEFl6EwAcHdrKXps2TkZpMmvR1vccS65sKr2vGFGEALz1rlRY/s1600/gateaux+marociane+ghribiya+aux+amandes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15_HaGd0Ry6upZhdF-ca2F8e2ongLFkUpAaIns57FW7WRe8Y0S3y1Egkwpvk16F3eUS_RjjvrFrt8ea1yxi5IvDz539uuEFl6EwAcHdrKXps2TkZpMmvR1vccS65sKr2vGFGEALz1rlRY/s1600/gateaux+marociane+ghribiya+aux+amandes+1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1- Moudre les amandes et le sucre ensemble.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2- Dans un récipient, mélanger les oeufs et le zeste de citron Ajouter les amandes et le sucre puis verser l’eau de fleurs ,bien mélanger puis incorporer progressivement la farine jusqu’a obtention d'une pâte souple.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Tremper vos mains dans l'eau de fleurs puis façonner des boules do la grosseur d une noix.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4- Enrober d'amandes concossées puis enfourner jusqu'à ce qu’elles aient une couleur dorée.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane ghribiya aux amandes </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-6387875160968103452013-03-16T07:10:00.000-07:002013-03-16T07:10:32.038-07:00gateaux marociane Ghribiya a la noix de coco<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfDLt7GllKZRDJ9x5MYLIRHuw99gnuxd2yTE2tPRHy-2_9FTRfkhrbiAzol-jPmWQqsSFdQ5x1LZlWsSL84n_A8RlIPQwBcVajqaUTfQVOy-kTDhE4-VoSB-yTU9xirDMuTESqptCiRT9/s1600/gateaux+marociane+Ghribiya+a+la+noix+de+coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="غريبية المغربية gateaux marociane Ghribiya a la noix de coco" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfDLt7GllKZRDJ9x5MYLIRHuw99gnuxd2yTE2tPRHy-2_9FTRfkhrbiAzol-jPmWQqsSFdQ5x1LZlWsSL84n_A8RlIPQwBcVajqaUTfQVOy-kTDhE4-VoSB-yTU9xirDMuTESqptCiRT9/s1600/gateaux+marociane+Ghribiya+a+la+noix+de+coco.jpg" title="غريبية المغربية gateaux marociane Ghribiya a la noix de coco" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">gateaux marociane bishkitou au sucre glace </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pâte :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 500 gr de noix de coco . 6 oeufs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 250 gr de sucre cristallisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1/2 verre d’huile</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•2 paquets de levure chimique</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Semoule moyenne</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u> La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Sucre glace</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1BwAs5t-UzJuPqZEjTr01UJUqK6CgOWFOHoucu4FJh0VKtGP7qxo2BN3HtHV_LYF-dlgR2y8YtCmbFS9SPvRRrNQIEIJiqcgqT5rRWHaYGBLn5dyyPU3uSg6yd2vFAOQpyGjwygX1S8Y/s1600/gateaux+marociane+Ghribiya+a+la+noix+de+coco+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1BwAs5t-UzJuPqZEjTr01UJUqK6CgOWFOHoucu4FJh0VKtGP7qxo2BN3HtHV_LYF-dlgR2y8YtCmbFS9SPvRRrNQIEIJiqcgqT5rRWHaYGBLn5dyyPU3uSg6yd2vFAOQpyGjwygX1S8Y/s320/gateaux+marociane+Ghribiya+a+la+noix+de+coco+1.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Préparation</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1- Dans un récipienl. mettre les oeufs, le sucre, l'huile, la noix de coco et la levure chimique, bien mélanger le tout. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2 Ajouter progressivement la semoule jusqu'à obtention d'une pâte ferme.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Façonner des boules de pâte de la grosseur d'une noix.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4-Enrober la surface do sucre glace puis disposer dons un</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>plateau allant au four et enfourner jusqu’à ce qu'ils aient une couler dorée.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Ghribiya a la noix de coco </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-25210411663680478872013-03-16T06:58:00.000-07:002013-03-16T06:58:02.444-07:00gateaux marociane Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsycVZV6W2MfIE4sg3ZBXGCdJBsXffaODmqHDpWCgGFHT03G9qJ38kxWhvyZcAkbdbBchry0F9E4zZvfdj9vedqwgZ4wZABlxYMCw-Gbp3YY30i-_4yardZ3o-QYuQM6vBRmYZC4Se-djH/s1600/gateaux+marociane+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsycVZV6W2MfIE4sg3ZBXGCdJBsXffaODmqHDpWCgGFHT03G9qJ38kxWhvyZcAkbdbBchry0F9E4zZvfdj9vedqwgZ4wZABlxYMCw-Gbp3YY30i-_4yardZ3o-QYuQM6vBRmYZC4Se-djH/s1600/gateaux+marociane+Cookies.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Cookies</b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>• 115 gr de beure</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• 100 gr de sucre glace</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 œuf</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1/2 paquet de Ievure</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>chimique</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• 150 gr de petite de chocolat</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• 115 gr de farine</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>• Vaniles</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdqUFb5xP4ioY0Dr-9FTAr0e_QL5_NmQsoop7Mg1eNcCySsQ_23Yc9SmYv45Yu7BvE64sa8ugFdORiu8nV0fsxNiRlApMEs7XOtbrrtzVm9E6aWjfoeggaQo0aJygmVxV_ZYt1lf9wbwQ/s1600/gateaux+marociane+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdqUFb5xP4ioY0Dr-9FTAr0e_QL5_NmQsoop7Mg1eNcCySsQ_23Yc9SmYv45Yu7BvE64sa8ugFdORiu8nV0fsxNiRlApMEs7XOtbrrtzVm9E6aWjfoeggaQo0aJygmVxV_ZYt1lf9wbwQ/s400/gateaux+marociane+Cookies+1.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Préparation :</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1-Dans un réciptent. mélanger le beurre et le sucre Jusqu'a</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>obtention d'un mélange crémeux. Ajouter l'œuf. la vanile la</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>levure et les pépites de chocolat puis progressivement la</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>farine. bien mélanger le tout</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2- Foçonner des boules de pâte puis enfourner pendant 15 a</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>20 mn,</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-44731934901393915582013-03-16T06:50:00.000-07:002013-03-16T06:50:36.122-07:00gateaux marociane Briwettes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBFE2ZY8vs-EZ__P_ATrV9cHpVFChwnASsuezTg903jIjLQu_JPloIWVEXObUahcVab7M6hgVBgietPu6jnhSFChIO52IqpRgClXwDuTIDjGC3ueZ7Z0JRdriFrp5otdpQYNQgjEIKZV3/s1600/gateaux+marociane+Briwettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBFE2ZY8vs-EZ__P_ATrV9cHpVFChwnASsuezTg903jIjLQu_JPloIWVEXObUahcVab7M6hgVBgietPu6jnhSFChIO52IqpRgClXwDuTIDjGC3ueZ7Z0JRdriFrp5otdpQYNQgjEIKZV3/s400/gateaux+marociane+Briwettes.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Briwettes</b></span><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1 douzaine de Dioul </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">250 gr de sucre cristallisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">3C. à soupe de beurre ramolli </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1/2 verre à thé d'eau de fleurs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1 C. à café de cannelle</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">1kg d’amandes</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">2 oeufs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Un peu de gomme arabic Huile pour friture</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Miel</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Grains de sésame</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Préparation</u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 Faire frire la moitié de la quantité des amandes dans un peu d'huile puis moulez-les avec les amandes restantes non frites et le sucre.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Dans un récipient, mettre les amandes moulues avec le sucre, l'eau de fleurs, les oeufs, la cannelle, le beurre et la gomme arabic, bien mélanger le tout.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Couper les feuilles de Dioul en forme de longues bandes, mettre la farce sur l’extrémité puis pliez-la.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4-Continuer l'opération jusqu'à obtention de la forme d'un triangle.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>5-Faire frire dans l’huile chaude, égoutter puis tremper dans le miel, égoutter une autre fois et saupoudrer de grains de sésame.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Continuer l'opération jusqu'à obtention de la forme d'un triangle.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Briwettes</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-21937839491857420212013-03-16T06:41:00.000-07:002013-03-16T06:41:37.317-07:00gateaux marociane Bishkitou aux amandes et au grains de sésame<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7WrsZ7j75qYQJ6fO4iyydFiKdVXKGM2XB3evGQjo6-jkVnjrFZ7yB50PKJWqPxg3YS2I5GLaQBuVS_pAoPq-fm8ZnG4XDlmEtEarTw38tN_f44oWcJDrqlwF0KDVt0CS5MRDUHYKdTgy/s1600/Bishkitou+aux+amandes+et+au+grains+de+s%C3%A9same.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gateaux marociane Bishkitou aux amandes et au grains de sésame" border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7WrsZ7j75qYQJ6fO4iyydFiKdVXKGM2XB3evGQjo6-jkVnjrFZ7yB50PKJWqPxg3YS2I5GLaQBuVS_pAoPq-fm8ZnG4XDlmEtEarTw38tN_f44oWcJDrqlwF0KDVt0CS5MRDUHYKdTgy/s400/Bishkitou+aux+amandes+et+au+grains+de+s%C3%A9same.jpg" title="gateaux marociane Bishkitou aux amandes et au grains de sésame" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Bishkitou aux amandes et au grains de sésame</b></span><br />
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>La pâte :</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•500 gr de farine (SIM)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. 150 gr de sucre glace</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•3 oeufs</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. Zeste d’un citron . 1/2 verre de beurre ramolli</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>La farce :</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•500 gr d'amandes émondées et moulues</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•300 gr de sucre glace . 2 oeufs</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•2 C. à soupe de beurre fondu</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>•1 C. à café de cannelle</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>La décoration :</u></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>. Grains de sésame . 1 oeuf battu</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUu5WkIUzQYnkO7lZg6jv3T4PmwJ9W4LYiZJw44HuRkIIOZwu2DtPsSz_e9OW2U_g3472rEiy2MsQ262d5Xhc6f78VheS_4Wq5OomIyg8ndxA3BZ4Agw8mBa_7E3TiEJfCqcBJldFFT6Zn/s1600/Bishkitou+aux+amandes+et+au+grains+de+s%C3%A9same+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUu5WkIUzQYnkO7lZg6jv3T4PmwJ9W4LYiZJw44HuRkIIOZwu2DtPsSz_e9OW2U_g3472rEiy2MsQ262d5Xhc6f78VheS_4Wq5OomIyg8ndxA3BZ4Agw8mBa_7E3TiEJfCqcBJldFFT6Zn/s320/Bishkitou+aux+amandes+et+au+grains+de+s%C3%A9same+1.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1- Dans un récipient, mélanger les oeufs, le sucre, le zeste d< citron et le beurre fondu. Incorporer progressivement la farine jusqu'à obtention d’une pâte ferme.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2-Préparer la farce : dans un récipient, mélanger les amandes, le sucre, la cannelle, les oeufs et le beurre. Façonner des petits boudins fins.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3-Sur un plan de travail et à l’aide d’un rouleau, abaisser la pâte à 3 mm d'épaisseur puis découper des bandes de 2 cm de largeur.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4-Mettre la farce sur la pâte puis enroulez-la et bien fermer la bordure.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>5-A l'aide d'un couteau, découper des petits bâtonnets.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>6-Tremper les deux extrémités dans l’œuf battu puis faire passer dans les grains de sésame et enfourner pendant 15 mn.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Bishkitou aux amandes et au grains de sésame</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-635084145565883984.post-85310196108970907142013-03-15T16:20:00.000-07:002013-03-15T16:20:28.802-07:00gateaux marociane bishkitou au sucre glace <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXLrIhAL-63LwtNa_DNdjTwrcvxArkohlsAsdqM2xf5Sy4vL_9s5BlhaIF0groKARQZ4FsbN7yc3WgXXqCKCiXHYYQv8T3z2Kq6mrt8Q9XKDRmNiIgcbR3SABLCtTBD7YIodcfguenM5v/s1600/gateaux+marociane+bishkitou+au+sucre+glace+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gateaux marociane bishkitou au sucre glace بشكيطو بالسكر الناعم" border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXLrIhAL-63LwtNa_DNdjTwrcvxArkohlsAsdqM2xf5Sy4vL_9s5BlhaIF0groKARQZ4FsbN7yc3WgXXqCKCiXHYYQv8T3z2Kq6mrt8Q9XKDRmNiIgcbR3SABLCtTBD7YIodcfguenM5v/s400/gateaux+marociane+bishkitou+au+sucre+glace+1.jpg" title="gateaux marociane bishkitou au sucre glace بشكيطو بالسكر الناعم" width="400" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">gateaux marociane bishkitou au sucre glace </span></b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pate :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•300 gr de farine </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 2 C. à café de levure chimique</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 100 gr de sucre glace</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 paquet de vanille</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 œuf</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•150 gr de beurre</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> La décoration :</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Confiture d'abricots</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Fruits confits (selon le goût)</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Sucre glace</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">1-Dans un récipient, mettre la farine, la levure, la vanille,</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">le sucre glace, l’oeuf et le beurre, bien mélanger le tout jusqu'à obtention d'une pâte ferme.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2-Sur un plan de travail et à l'aide d'un rouleau, abaisser la pâte.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3-A l'aide d’emportes-pièces, découper des triangles</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">(grands, moyens et petits).</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4-Disposez-les sur une plaque allant au four puis enfourner chacun à part pendant 8 à 10 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5-Après cuisson, laisser refroidir puis coller trois triangles avec de la confiture (grand, moyen, petit). Saupoudrer de sucre glace puis décorer le centre avec une demi cerise (ou un autre fruit confit).</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane BishKiTou au sucre glace </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-1091175280516461322013-03-15T16:00:00.000-07:002013-03-15T16:00:20.098-07:00gateaux marociane Bishkitou salé<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5KlN4r1PlIQOx8wsejuDuCGAjvra2M4HXS_L8nfTnkQSDkTfy1kX8WRa8xdgPY78Pl8x4wWZlTz8-amEx1tkf5NgM6amrxays9-knqoT9NCrAvBrJUKZN7ikT9KyR_AXS28mr0Tql9JJ/s1600/gateaux+marociane++Bishkitou+sal%C3%A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gateaux marociane Bishkitou salé بشكيطوا مالح" border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5KlN4r1PlIQOx8wsejuDuCGAjvra2M4HXS_L8nfTnkQSDkTfy1kX8WRa8xdgPY78Pl8x4wWZlTz8-amEx1tkf5NgM6amrxays9-knqoT9NCrAvBrJUKZN7ikT9KyR_AXS28mr0Tql9JJ/s400/gateaux+marociane++Bishkitou+sal%C3%A9.jpg" title="gateaux marociane Bishkitou salé بشكيطوا مالح" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>gateaux marociane Bishkitou <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s" target="_blank">salé</a></b></span></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">•250 gr de margarine</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•3 oeufs</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•3 paquets de levure chimique</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•3 portions de fromage</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> . 1 verre à thé d’huile</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 verre à thé d'eau</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 kg de farine </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 pincée de sel</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• fromage rouge rapé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 œuf battu</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Préparation :</u></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1-Dans un recipient, battre les oeufs et la levure, ajoute le fromage, le beurre, l'huile, le sel et l'eau puis ramasser avec la ferine Jusqu’a obtention d‘une pate ferme. Bien pètrir</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"> 2- Sur un plan de travail fariné et a l’aide d'un rouleau, abaisser la pâte à 3 mm d'épaisseur puis découper des étoiles à l’aide d’un emporte pièce.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3-A l’aide d’un pinceau, badigeonner les gâteaux d'œut battu.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4-Saupoudrer dessus un peu de fromage rouge rapé. dépose</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">dans un plateau huilé puis enfourner pendant 15 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane Bishkitou <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s" target="_blank">salé</a></b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-30261264458637259952013-03-15T15:42:00.003-07:002013-03-15T16:24:14.127-07:00gateaux marociane BishKiTou a la confiture<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="font-family: Georgia, 'Times New Roman', serif;">gateaux marociane BishKiTou a la confiture</b></div>
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<span style="background-color: #ea9999; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><span style="background-color: #660000; color: #660000; font-family: Georgia, 'Times New Roman', serif; font-weight: bold; text-align: center;"> </span><b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La pâte :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•45 gr d’amandes moulues en poudre</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•110 gr de farine</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•45 gr de beurre ramolli</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 C a café de zeste de Citron</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•45 gr de sucre cristallisé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•1 œuf</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>La décoration :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•60 gr de confiture d’abricots</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•Sucre glace</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Préparation :</u></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Dans un récipient, mellre le beuite, le sucre, l'oeuf, le zeste de citron, la farine et les amandes, bien mélanger le tout jusqu’à obtention d'une pâte. Mettre dans un sac en plastique et laisser reposer au réfrigérateur pendant 30 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2 Sur un plan de travail et à l’aide d’un rouleau, abaisser la pâte.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3-A l'aide d’un emporte-pièce, découper la pâte en forme de losanges.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4-A l’aide d’un autre emporte-pièce rond, faire des trous sur la moitié de la quantité des losanges puis disposer dans un plateau allant au four et enfourner.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5-Après cuisson, coller les gâteaux deux à deux (un complèt et l’autre troué) avec de la confiture.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6-Remplir les trous de confiture puis saupoudrer de sucre glace.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette gateaux marociane BishKiTou a la confiture</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de </b>Mme <a href="http://cuisine-chahrazad.blogspot.com/search/label/Zakia%20hamel" target="_blank">Zakia hamel</a> de la </span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20marocaine" target="_blank">recette marocain</a></b></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-67182400836120493132013-03-12T12:10:00.000-07:002013-03-12T12:10:11.290-07:00Recette Petites tartelettes à la pâte feuilltée<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQHwIWROVEto03dVG5GtxJK-kKjQUR-lKyhKpiW6XzBe1E3sWGbCafcO_WA_ciXeTmdkU6oxKZtTNmEKpv5Bv0gZwyCXgVVgPJmuwLuGt0wEgcqd-pe-Kr9hReNwR86YfDMF6PgerNkQG/s1600/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Recette Petites tartelettes à la pâte feuilltée" border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQHwIWROVEto03dVG5GtxJK-kKjQUR-lKyhKpiW6XzBe1E3sWGbCafcO_WA_ciXeTmdkU6oxKZtTNmEKpv5Bv0gZwyCXgVVgPJmuwLuGt0wEgcqd-pe-Kr9hReNwR86YfDMF6PgerNkQG/s320/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e.png" title="Recette Petites tartelettes à la pâte feuilltée" width="320" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Recette Petites tartelettes à la pâte feuilltée</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">• 500 g de pâte feuilletée </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Farce:</u> </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 6 bâtonnets de hot-dog </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">(saucisses) </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 oignon râpé </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 2 c.à.s de persil </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 tomate coupée en dès•</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">*50 g de fromage fondu </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 verre de crème fraîche </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"> Sel, poivre noir </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>la sauce béchamel :</u> </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">. -1 verre de lait</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">25 g de beurre </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">5 g de farine</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">50 g de fromage rapé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">50 g de fromage fondu</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Sel, poivre noir</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbA7T87kUzQgKHmjgQUJD3kZv8HwPiFwJY_dCm5JlPYGV2X1uef-iJLmtm47APHvHeL2VtFBkubYYotzNtEr2p3E_SYWN3U_bImf9ZyChWAV7A2Vt0FFO0NTNT8dsvU2vX9U7B41hDcFX/s1600/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbA7T87kUzQgKHmjgQUJD3kZv8HwPiFwJY_dCm5JlPYGV2X1uef-iJLmtm47APHvHeL2VtFBkubYYotzNtEr2p3E_SYWN3U_bImf9ZyChWAV7A2Vt0FFO0NTNT8dsvU2vX9U7B41hDcFX/s320/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e+%25281%2529.png" width="320" /></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">1 - Préparer les ingrédients </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI938o6qLJen-5Sv5mLnK_2Awpy_WqCmLw2kqCpRDXdnK4jGDI66UbulwB-rg7LAOoML-NIDNrO_T5XF4eSCWssPh5fjw2f1-LHS8smmZPKImrhU0n8b-xgRY7uceG1WEcPyIe4DKwieqk/s1600/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e+%25282%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI938o6qLJen-5Sv5mLnK_2Awpy_WqCmLw2kqCpRDXdnK4jGDI66UbulwB-rg7LAOoML-NIDNrO_T5XF4eSCWssPh5fjw2f1-LHS8smmZPKImrhU0n8b-xgRY7uceG1WEcPyIe4DKwieqk/s320/Petites+tartelettes+%25C3%25A0+la+p%25C3%25A2te+feuillt%25C3%25A9e+%25282%2529.png" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Dans un récipient, faire revenir l'oignon râpé.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3-Ajouter les tomates et les hot-dog coupés en rondelles. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Ajouter le persil haché,saler, poivrer, ajouter la crème fraîche et le fromage fondu.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Préparer la sauce béchamel : dans un récipient faire fondre le beurre,ajouter la farine et remuer.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Ajouter le lait, le fromage fondu, le fromage rapé, saler, poivrer et remuer.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Tapisser des moules à tartelettes avec la pâte abaissée.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Piquer le fond à l'aide d'une fourchette.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Répartir la farce dans les moules et décorer avec les hot-dog en rondelles. Enfourner à 240° pendant 20 à 25 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Petites tartelettes à la pâte feuilltée</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-15913248271702831362013-03-12T09:52:00.000-07:002013-03-12T12:10:08.501-07:00Recette Petits cocas farcis<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNgKa4VHjbT62nFVwhCQLTnDutB8njiRg2F6hlkDtcvmiAA-9fjX91VjgJyk0bS-0zg9FFassoGhh0dHjdnJbHj-Fow8iIfVsrtTMRiBgY7SHoXgCYfwN3Favj3SnjwW-hRNWBi44hvMK/s1600/Petits+cocas+farcis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNgKa4VHjbT62nFVwhCQLTnDutB8njiRg2F6hlkDtcvmiAA-9fjX91VjgJyk0bS-0zg9FFassoGhh0dHjdnJbHj-Fow8iIfVsrtTMRiBgY7SHoXgCYfwN3Favj3SnjwW-hRNWBi44hvMK/s400/Petits+cocas+farcis.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Petits cocas farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<li><b><span style="font-family: Georgia, Times New Roman, serif;">500 g de pâte feuilletée</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">100 g de thon à l'huile </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">100 g de maïs</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">100 g de fromage fondu </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 œuf battu</span></b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw2ycOKBiD88sqwBjc_HqJfuEVCpxxQRIwDiMnGC2k3fcygSuzSeh6Y_52_b7DTxyQeDRkjBoXnoKA4WCWBUq99vZ8F4WB8lPT0LDJKSFMleohqRJPcGPQyd3-pkizyR7sNaY5puVe004/s1600/Petits+cocas+farcis+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw2ycOKBiD88sqwBjc_HqJfuEVCpxxQRIwDiMnGC2k3fcygSuzSeh6Y_52_b7DTxyQeDRkjBoXnoKA4WCWBUq99vZ8F4WB8lPT0LDJKSFMleohqRJPcGPQyd3-pkizyR7sNaY5puVe004/s320/Petits+cocas+farcis+%25281%2529.jpg" width="320" /></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">1 - Préparer les ingrédients </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1YnpFET6bxzuJqF9J1RO7sX5sHM5mRu09WV6Z4zbieaVZH6-d5gOIvKGRiOrDelpjoTU1WKvNZvk7Gfhbil5gaob9IQ2j4jCDV4MuPwTRn72jJGXughGoQC520JfBoMcMuty1yZM_7-i/s1600/Petits+cocas+farcis+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW1YnpFET6bxzuJqF9J1RO7sX5sHM5mRu09WV6Z4zbieaVZH6-d5gOIvKGRiOrDelpjoTU1WKvNZvk7Gfhbil5gaob9IQ2j4jCDV4MuPwTRn72jJGXughGoQC520JfBoMcMuty1yZM_7-i/s320/Petits+cocas+farcis+%25282%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Abaisser la pâte sur une épaisseur de 2 mm puis découper des ronds de 10 cm de diamètre.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Aplatir chaque rond pour obtenir une forme ovale.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltrrO1npjOgOc2PgpZGeEJQMmQX3XXcwWe_u2lY5qDhhUIiAxluSYQ180XtX-nc6-015ssYMnv-rrTSC3bz29g8IQkiHgPYjWRg_LNjnEkgN_PZw39P0LNANJ0Y4tDBVa_yzzSiktHtoR/s1600/Petits+cocas+farcis+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltrrO1npjOgOc2PgpZGeEJQMmQX3XXcwWe_u2lY5qDhhUIiAxluSYQ180XtX-nc6-015ssYMnv-rrTSC3bz29g8IQkiHgPYjWRg_LNjnEkgN_PZw39P0LNANJ0Y4tDBVa_yzzSiktHtoR/s320/Petits+cocas+farcis+%25284%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Badigeonner avec l'œuf battu.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvreQWHKRvYOKVsUli54q0qdnoR0Sv4ybVsdmxzdjAz_L8Olg6xLoNPlUzbOsPT1hnQzr6dOOKSE3Srw_ioBkNqGciCQEXYEIrII3Mhbc7DR584Mro3WwqZUl8RHFH98KQtziQQ0h5ibq/s1600/Petits+cocas+farcis+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvreQWHKRvYOKVsUli54q0qdnoR0Sv4ybVsdmxzdjAz_L8Olg6xLoNPlUzbOsPT1hnQzr6dOOKSE3Srw_ioBkNqGciCQEXYEIrII3Mhbc7DR584Mro3WwqZUl8RHFH98KQtziQQ0h5ibq/s320/Petits+cocas+farcis+%25285%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Poser un peu de fromage au milieu de chaque rond, ajouter une cuillère de thon puis le maïs.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxuAGQTKp72SWBW2XIFM67x-0-nFxtgROM3R_RpmhpPOP9WwVMAn8mYCR5WiO2nwDBo923mt8qRmFoyMgE7R4wHzBTrMY-ZqiWeKef8bP2vOegszb8FblISnWVBVtqCmndrJdqln3mZLm/s1600/Petits+cocas+farcis+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxuAGQTKp72SWBW2XIFM67x-0-nFxtgROM3R_RpmhpPOP9WwVMAn8mYCR5WiO2nwDBo923mt8qRmFoyMgE7R4wHzBTrMY-ZqiWeKef8bP2vOegszb8FblISnWVBVtqCmndrJdqln3mZLm/s320/Petits+cocas+farcis+%25286%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Fermer la pâte et bien appuyer sur les bords, badigeonner avec l'œuf et enfourner à 240° pendant 20 à 25 mn</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Petits cocas farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-31710969273664645512013-03-12T09:37:00.000-07:002013-03-12T09:37:19.639-07:00Recette Petits croissants farcis<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDipZqiYmuOwQ-XICn7ejJ9UlYtUv9gu-2HyjZI0boX7jwPiT637FhscRMUkv40jwl92fnuDup15Ixh7cXJqJKzVbEc2Lc6IHRyumCFg1WlWIL5uesj6ewWM0MWAuH4Rry3RKESrbCpi-/s1600/Petits+croissants+farcis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Recette Petits croissants farcis" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDipZqiYmuOwQ-XICn7ejJ9UlYtUv9gu-2HyjZI0boX7jwPiT637FhscRMUkv40jwl92fnuDup15Ixh7cXJqJKzVbEc2Lc6IHRyumCFg1WlWIL5uesj6ewWM0MWAuH4Rry3RKESrbCpi-/s400/Petits+croissants+farcis.jpg" title="Recette Petits croissants farcis كرواسن" width="347" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Petits pains farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>• 500 g de pâte feuilletée </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Farce : </u></b></span><br />
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<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Portions de fromage </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 3 c.à.s de persil haché </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 5 c.à.s de poulet émietté </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Sel, poivre noir</b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Décoration :</u></b></span><br />
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<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 1 œuf battu</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Grains de sésame </b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rJBkkDHbefZwA6eVRhUKfTbxPr4T9Y1IzD23zEk7JOI3-BNGqIaXfjqZ-x63nqiI9k-7cn3bBwf0nCePh1lbwI_hHArwmW13P5KEqb6qHdTnOd9GWB3m_c3K6votcJbX1neCeQCNDAm8/s1600/Petits+pains+farcis+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rJBkkDHbefZwA6eVRhUKfTbxPr4T9Y1IzD23zEk7JOI3-BNGqIaXfjqZ-x63nqiI9k-7cn3bBwf0nCePh1lbwI_hHArwmW13P5KEqb6qHdTnOd9GWB3m_c3K6votcJbX1neCeQCNDAm8/s320/Petits+pains+farcis+%25281%2529.jpg" width="320" /></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">1 - Préparer les ingrédients </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaTCTaYbFvboDjh0JfiZLDSvEj4Q7pycRiavYrBSadwTC1DHSfZfVBwn4VAtRvHF5j8drcnYHMH9kDPpPLaTpioFcLowt8fZjrIl5qFrPskuChTHavBwvaUMcAGFspLagBLaywxZ9AJuw/s1600/Petits+croissants+farcis+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaTCTaYbFvboDjh0JfiZLDSvEj4Q7pycRiavYrBSadwTC1DHSfZfVBwn4VAtRvHF5j8drcnYHMH9kDPpPLaTpioFcLowt8fZjrIl5qFrPskuChTHavBwvaUMcAGFspLagBLaywxZ9AJuw/s320/Petits+croissants+farcis+%25282%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Dans un saladier, mélan ger les portions de fromage avec le poulêt émietté et préalablement cuit. Ajouter le persil ciselé.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNP86b5AliMOrIgyLV5TqyQphQMUx9CVvfwpH7L2u4cXZn1yLaWmBFoY6Qr-SmPqKYGPnxLl0bvnS-MuYLfwQCH49iMkVASgogZvFI_ZOUbju33eZ4Q0JvvcQBpCeG9L5DaGQiXN7fo3K/s1600/Petits+croissants+farcis+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNP86b5AliMOrIgyLV5TqyQphQMUx9CVvfwpH7L2u4cXZn1yLaWmBFoY6Qr-SmPqKYGPnxLl0bvnS-MuYLfwQCH49iMkVASgogZvFI_ZOUbju33eZ4Q0JvvcQBpCeG9L5DaGQiXN7fo3K/s320/Petits+croissants+farcis+%25283%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Ajouter le sel et le poivre. Bien mélanger.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z4BnT9t1GqnKHosKS0wmGyItgJY8ebtexLT9saQC61CRSaFVK0e0dp1vXTod4N5QfTC-U15YyTeTUY6IxFwv1x9lCQhMhm6Aln-lq7erbFkVPsqJCpzzxD2Mrw_Lgj8T_mRhnXdaSAHL/s1600/Petits+croissants+farcis+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Z4BnT9t1GqnKHosKS0wmGyItgJY8ebtexLT9saQC61CRSaFVK0e0dp1vXTod4N5QfTC-U15YyTeTUY6IxFwv1x9lCQhMhm6Aln-lq7erbFkVPsqJCpzzxD2Mrw_Lgj8T_mRhnXdaSAHL/s320/Petits+croissants+farcis+%25284%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Abaisser la pâte à 2 ou 3 mm d'épaisseur,découper des triangles à l'aide d'un couteau.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdQKRxMNs1qfP2qCY2rvvZ-z-BFxmfFM-7LYh8a2cxUEzl18_me2f-v3xq2kprKOa2Phc4iLUc-Z4xdGy2ugjLPTUOvDOr7_JQyXOWQOhuLFny7zFnRgo5gXilVCU9fMfUKLJ3HUjzq9o/s1600/Petits+croissants+farcis+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdQKRxMNs1qfP2qCY2rvvZ-z-BFxmfFM-7LYh8a2cxUEzl18_me2f-v3xq2kprKOa2Phc4iLUc-Z4xdGy2ugjLPTUOvDOr7_JQyXOWQOhuLFny7zFnRgo5gXilVCU9fMfUKLJ3HUjzq9o/s320/Petits+croissants+farcis+%25285%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Disposer une cuillère de farce au bout du triangle puis l'enrouler pour former des croissants.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXbCQMoRCSiLbSabX1fmglnK-aQoBhNyjd5xHm7DrtgzfjeroHpvnfvvz0u_FIlWSdmdXub3ZH_f1kX-GFpxRTQOH4oWowdLRN7FSBL7MNf540FviMvoNKvkQlzYKs2e5FAQeml19Sgos/s1600/Petits+croissants+farcis+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXbCQMoRCSiLbSabX1fmglnK-aQoBhNyjd5xHm7DrtgzfjeroHpvnfvvz0u_FIlWSdmdXub3ZH_f1kX-GFpxRTQOH4oWowdLRN7FSBL7MNf540FviMvoNKvkQlzYKs2e5FAQeml19Sgos/s320/Petits+croissants+farcis+%25286%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Badigeonner avec l'œuf battu, parsemer de grains de sésame et enfourner à 240° de 20 à 25 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Petits croissants farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-11595968436622915342013-03-12T09:09:00.001-07:002013-03-12T09:09:42.346-07:00Recette Petits pains farcis<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGz0orDCJ45lSzF0Ts4dAvV13i6qyghPehtqG9PNkFYoRufJTux5grXyby_FR4kidhh5_c3O3kwaQOelA7pELEPkKDb-PuQdfozKVaOMVcHha9T8jv0Bmt6IpjTCmMqVi3JwuqPhi27adK/s1600/Petits+pains+farcis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGz0orDCJ45lSzF0Ts4dAvV13i6qyghPehtqG9PNkFYoRufJTux5grXyby_FR4kidhh5_c3O3kwaQOelA7pELEPkKDb-PuQdfozKVaOMVcHha9T8jv0Bmt6IpjTCmMqVi3JwuqPhi27adK/s400/Petits+pains+farcis.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Petits pains farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Pâte : </u> </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 300 g de farine </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 c à.s de levure de boulanger </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 2 c.à.s de lait en poudre </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 2 c.à.s de sucre cristallisé </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1/2 verre d'huile </span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 verre d'eau tiède</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 1 c.à.c d'origan</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• Sel, poivre noir</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Farce :</u></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 300 g de merguez</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 100 g de cheddar râpé</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• 3 c.à.s de ketchup</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">•100 g d'olives vertes </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">coupées en rondelles</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">• Huile pour friture</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">1 - Préparer les ingrédients </b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2- Préparer la pâte : dans un récipient, mettre tous les ingrédients cités dessus.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Mouiller avec l'eau, ramasser la pâte et laisser reposer pendant 30 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Bien pétrir la pâte et façonner des boules de la grosseur d'une noix.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Abaisser les boules en forme de cercle, badigeonner le milieu avec le ketchup, mettre les olives vertes dessus et parsemer de fromage râpé.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVBM4QlCXpmc9I_CE7k_SCNHSFV5RbN1KiL-sbw6Ln4Ya8wrDo-zP7XJIftAwc1imfAgx_KOArkYo_W23icOfWBO8AI8zpLsVSIlHz1uPm3cQ0QE2CNjJUcT7Gqq1mod3loqkx6IB-yU6/s1600/Petits+pains+farcis+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVBM4QlCXpmc9I_CE7k_SCNHSFV5RbN1KiL-sbw6Ln4Ya8wrDo-zP7XJIftAwc1imfAgx_KOArkYo_W23icOfWBO8AI8zpLsVSIlHz1uPm3cQ0QE2CNjJUcT7Gqq1mod3loqkx6IB-yU6/s320/Petits+pains+farcis+%25286%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Mettre une merguez par-dessus.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7_y-svh6AuuG4ILs5OQ4VpEN5idztvXHmWI8QifCnc4h8WtBZ1zOXBTTZolkplLS4RD3Q3NDQ1bisaI7IqB0Ji4XpJg0D3iLwMy7CDJ7Ty-U7jqxblLaPSVKCKLh3E3aKDId0PbP7fh4/s1600/Petits+pains+farcis+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7_y-svh6AuuG4ILs5OQ4VpEN5idztvXHmWI8QifCnc4h8WtBZ1zOXBTTZolkplLS4RD3Q3NDQ1bisaI7IqB0Ji4XpJg0D3iLwMy7CDJ7Ty-U7jqxblLaPSVKCKLh3E3aKDId0PbP7fh4/s320/Petits+pains+farcis+%25287%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Monter les bordures vers le haut et couvrir la farce.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbErS9qQJkjyuVaVPhPrDsXhzj6L0Y475kUnYKACfr-qQ2lDanN9G_spmGAkxweKl9FfbCeelxG_wfPkIg3977Cnji68ANvWdvycJ4YQ9q0tpKeZhmeJ49FWYy_6KF5hkMQB9tlaql4_8e/s1600/Petits+pains+farcis+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbErS9qQJkjyuVaVPhPrDsXhzj6L0Y475kUnYKACfr-qQ2lDanN9G_spmGAkxweKl9FfbCeelxG_wfPkIg3977Cnji68ANvWdvycJ4YQ9q0tpKeZhmeJ49FWYy_6KF5hkMQB9tlaql4_8e/s320/Petits+pains+farcis+%25288%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Fermer la pâte et appuyer avec les doigts.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87VQaP6q-r2dSE2NmNn7Mqc18wuswFJ2N4-XrNHsZ5sKCYnEcX1y_m8YSQhi0quCURzYWGbK_FQwvdSHZ6KYEogn71SEFwM4EglM02PEJA1P-zEtqxvg6KvMiNYsSGZBsfLKhjGz0TV2f/s1600/Petits+pains+farcis+%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87VQaP6q-r2dSE2NmNn7Mqc18wuswFJ2N4-XrNHsZ5sKCYnEcX1y_m8YSQhi0quCURzYWGbK_FQwvdSHZ6KYEogn71SEFwM4EglM02PEJA1P-zEtqxvg6KvMiNYsSGZBsfLKhjGz0TV2f/s320/Petits+pains+farcis+%25289%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Faire frire les petits pains dans l'huile puis égoutter sur un papier absorbant.</span></b></div>
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<b style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif; text-align: left;"><b>Petits pains farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-635084145565883984.post-31940009872597703962013-03-12T08:19:00.001-07:002013-03-12T08:19:48.906-07:00Recette Quiche aux olives et au poulet<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_hSgvtcQQTFbX-Es4trZumhLmZrwOCT5Gac4yuwMhWVwaz2Yo4W6WvCCOONL4ajju3kbDCuwW2Wn4_22pRwiI5LHZS8t8dpUIP_-dM9dv-jsvaspbfR5U9a8CVU8HIPbsTj4vEVt9fTo/s1600/Quiche+aux+olives+et+au+poulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_hSgvtcQQTFbX-Es4trZumhLmZrwOCT5Gac4yuwMhWVwaz2Yo4W6WvCCOONL4ajju3kbDCuwW2Wn4_22pRwiI5LHZS8t8dpUIP_-dM9dv-jsvaspbfR5U9a8CVU8HIPbsTj4vEVt9fTo/s400/Quiche+aux+olives+et+au+poulet.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Quiche aux olives et au poulet</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Pâte brisée :</u></span></b><br />
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<li><b><span style="font-family: Georgia, Times New Roman, serif;">300 g de farine </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">150 g de margarine</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 c.à.s de sucre cristallisé </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1/2 c .à.c de sel </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Eau glacée</span></b></li>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Farce :</u></span></b><br />
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<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 blanc de poulet coupé </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">en dès</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;"> 1 oignon râpé</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;"> Olives vertes coupées en </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">rondelles</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;"> 100 g de cheddar râpé</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">2 œufs</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 verre de crème fraîche</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">3 c.à.s d'huile</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">2 gousses d'ail râpées </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Persil haché</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Sel, poivre noir</span></b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 - Préparer les ingrédients et la pâte brisée </b></span><span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b>(voir <a href="http://cuisine-chahrazad.blogspot.com/2013/03/quiche-la-pomme-de-terre-etape-par-etape.html" target="_blank">comment préparer la pate brisée</a>)</b></span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Faire revenir les cubes de poulet dans l'huile.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Ajouter l'oignon râpé, l'ail, saler, poivrer, ajouter les rondelles d'olives et le persil.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Etaler la pâte brisée sur une épaisseur de 3 mm,puis tapisser un moule à tarte préalablement beurré.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Piquer le fond avec la fourchette et enfourner à 240° pendant 20 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Dans un récipient, mettre les œufs, ajouter la crème fraîche, saler et poivrer.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Ajouter le fromage râpé.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Puis incorporer les cubes de poulet préparés préalablement.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Verser cette préparation sur la pâte et enfourner une deuxième fois pendant 15 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Quiche aux olives et au poulet</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-7572436525612531092013-03-12T07:59:00.001-07:002013-03-12T07:59:07.476-07:00Recette Samboussak étape par étape<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4SgtI1x3yKXbditm9CiDk1jJV6odlDAZaxMSk6jS1RxD3asQWIZBGTjEBn7FkgXUxmzIt76CRoebUfeiS5gcy0JmxD4CTNzm6HLLfj_3_5_0pJIuvTlq5rLl7FaLVnDy2a_P7KLEa9q4/s1600/Samboussak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4SgtI1x3yKXbditm9CiDk1jJV6odlDAZaxMSk6jS1RxD3asQWIZBGTjEBn7FkgXUxmzIt76CRoebUfeiS5gcy0JmxD4CTNzm6HLLfj_3_5_0pJIuvTlq5rLl7FaLVnDy2a_P7KLEa9q4/s400/Samboussak.jpg" width="348" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Recette Samboussak étape par étape</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Pâte:</u></span></b><br />
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<li><b><span style="font-family: Georgia, Times New Roman, serif;">300 g de farine </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">V a c.à.c de sel </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1/4 cà.c de cumin </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Va de verre d'huile Eau</span></b></li>
</ul>
<br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Farce :</u></span></b><br />
<br />
<ul style="text-align: left;">
<li><b><span style="font-family: Georgia, Times New Roman, serif;">300 g de viande hachée</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 oignon haché</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 carotte râpée (facultatif)</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1 poivron vert coupé en dès</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;"> Coriandre coupée finement</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Sel, poivre noir </span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Huile pour friture</span></b></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Préparer les ingrédients</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Préparer la pâte : dans un récipient, mélanger la farine avec le cumin.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Ajouter le sel, l'huile et ramasser la pâte avec l'eau.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIsP-EpGy7dDBRFiAYL_MrNjxJW9Sv-aTqyb2Onw5dfrRVYoGLkBOCDA0s5lLgKK1KCBb-WrzmMMst-QDU_ttxrdY7SUUnXi0lwMIjrcmSL1xfvPThqJ0Q1dgPvYz3v2cEyemUsr3QWpB/s1600/Samboussak+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIsP-EpGy7dDBRFiAYL_MrNjxJW9Sv-aTqyb2Onw5dfrRVYoGLkBOCDA0s5lLgKK1KCBb-WrzmMMst-QDU_ttxrdY7SUUnXi0lwMIjrcmSL1xfvPThqJ0Q1dgPvYz3v2cEyemUsr3QWpB/s320/Samboussak+%25284%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Laisser reposer la pâte pendant 30 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Entre temps préparer la farce : faire revenir la viande hachée dans une marmite.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Ajouter l'oignon, le poivron vert et la coriandre. Saler et poivrer</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Abaisser la pâte sur une épaisseur d'1 mm et épaisseur d'1 mm et découper des ronds.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Mettre une cuillère de farce au milieu de chaque rond et bien fermer la pâte.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Frire dans l'huile chaude puis égoutter sur du papier absorbant.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Samboussek </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-62508557556480874282013-03-12T06:06:00.003-07:002013-03-12T06:06:46.034-07:00Recette Samboussek au poulet<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-ediM6bLvZqA2xxuhRgs3hf0hK-UdeeGYY3A1S8nMfeZCtDD-AfFuFxlQ64omR4ZBA9S0eoQSqUHfAArXDHzi56AOdi-sFxJfoLzFwJ5QKcGE3LxXIrrFftML9fqbuez6MpoTOk7ASlW/s1600/Samboussek+au+poulet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-ediM6bLvZqA2xxuhRgs3hf0hK-UdeeGYY3A1S8nMfeZCtDD-AfFuFxlQ64omR4ZBA9S0eoQSqUHfAArXDHzi56AOdi-sFxJfoLzFwJ5QKcGE3LxXIrrFftML9fqbuez6MpoTOk7ASlW/s320/Samboussek+au+poulet.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Recette Samboussek au poulet</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Pâte :</u> </b></span><br />
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<li><b style="font-family: Georgia, 'Times New Roman', serif;">300 g de farine </b></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><b>1/4 de c .à.c de poivre </b></span><b style="font-family: Georgia, 'Times New Roman', serif;">noir</b><b style="font-family: Georgia, 'Times New Roman', serif;"> </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">1 pincée de sel </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;">3 c.à.s d'huile </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Eau tiède </b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Farce :</u> </b></span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;"><b> 1 blanc de poulet coupé </b></span><b style="font-family: Georgia, 'Times New Roman', serif;">en cubes</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 3 gousses d'ail hachées </b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 1/4 de c.à.c de gingembre</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 4 œufs</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> 1 oignon râpé</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Persil haché</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Poivre noir</b></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif;"> Huile pour friture</b></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Préparer les ingrédients</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Dans un récipient, mettre la farine, le sel le poivre noir et l’huile</span></b>.</div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Mouiller avec de l'eau jusqu'à obtention d'une pâte molle.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Laisser reposer 30 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Entre temps préparer la farce, faire revenir le poulet dans l'huile, ajouter l'oignon râpé et l'ail.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Saler poivrer, assaisonner avec le gingembre et le persil.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Verser les œufs battus sur la préparation et bien remuer.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Abaisser la pâte à 1 cm d'épaisseur et découper un grand rond à l'aide d'un bol ou un saladier.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Couper le rond en deux.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">10- Disposer une cuillère de farce au milieu.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">11- Rabattre les deux côtés sur la farce.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">12- Faire frire dans de l'huile chaude puis égoutter sur du papier absorbant.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Samboussek au poulet</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-11617197058241521892013-03-11T12:25:00.000-07:002013-03-11T12:25:40.832-07:00Recette Samsa à la pâte à lasagnes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7wx41hx1LKKYtPKyL5bpDnshRKuuk0EF0EptB3TlTumgBpxB_pJRxami853kYZnut4s8Fj7vQMYCa15XorO8jAL6fZxK3aP3J8mSyjc4AOE3PFv7KoHuJkDV1dnlUr9M-QkcXweFFao8/s1600/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7wx41hx1LKKYtPKyL5bpDnshRKuuk0EF0EptB3TlTumgBpxB_pJRxami853kYZnut4s8Fj7vQMYCa15XorO8jAL6fZxK3aP3J8mSyjc4AOE3PFv7KoHuJkDV1dnlUr9M-QkcXweFFao8/s320/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Recette Samsa à la pâte à lasagnes</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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250 g de farine </div>
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1 c.à.s d'huile</div>
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1 pincée de sel</div>
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2 œufs </div>
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Eau</div>
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<u>Farce :</u><br />
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1 blanc de poulet coupé <b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"></span></b></div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b style="font-family: 'Times New Roman';"><span style="font-family: Georgia, Times New Roman, serif;">en dès</span></b></span></b></div>
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Olives vertes découpées <b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"></span></b></div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b style="font-family: 'Times New Roman';"><span style="font-family: Georgia, Times New Roman, serif;">en rondelles</span></b></span></b></div>
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50 g de fromage fondu</div>
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50 g de cheddar râpé </div>
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1 oignon râpé </div>
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Persil haché </div>
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3c.à.s d'huile </div>
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Sel, poivre noir </div>
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Huile pour friture</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Préparer les ingrédients</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Faire revenir l'oignon râpé dans l'huile, ajouter l'ail puis les cubes de poulet, saler et poivrer.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Ajouter les rondelles d'olives, le persil et le fromage.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Préparer la pâte : mélanger la farine avec le sel et ajouter l'huile. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Ajouter les œufs et bien pétrir.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Ramasser les ingrédients avec l'eau jusqu'à obtention d'une pâte molle.Laisser reposer.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRw-C0GohnxzNSkYDJzpHFg55ZoKSQ0LdrbNjcDl2dK_cV0HEoBIvpawKPPztdTZgiZLKzd6jNeFpxFlAZ5MO13ZRq9Wthc1oDCZU2GrFgFI78GzNc1ghLrdjxcWMmP0hBhp2p9IxYi7l/s1600/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRw-C0GohnxzNSkYDJzpHFg55ZoKSQ0LdrbNjcDl2dK_cV0HEoBIvpawKPPztdTZgiZLKzd6jNeFpxFlAZ5MO13ZRq9Wthc1oDCZU2GrFgFI78GzNc1ghLrdjxcWMmP0hBhp2p9IxYi7l/s320/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes+%25287%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Faire passer la pâte à la machine au n°3 puis n°5 et en dernier n°6 ou n°7.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YLuWwChJaIrnJJanRzfg7jqUM3nJhBk9iyxHRgIwAknbEZMqE1dEzBHcyKyocWv7o60eaLP4aYEQXxu1Kx0WZPdUkeWTgW1cOXangGI2sA2ySf7Tow6dn0Z9to_MvBdwCHNuixlrsCGT/s1600/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YLuWwChJaIrnJJanRzfg7jqUM3nJhBk9iyxHRgIwAknbEZMqE1dEzBHcyKyocWv7o60eaLP4aYEQXxu1Kx0WZPdUkeWTgW1cOXangGI2sA2ySf7Tow6dn0Z9to_MvBdwCHNuixlrsCGT/s320/Samsa+%25C3%25A0+la+p%25C3%25A2te+%25C3%25A0+lasagnes+%25288%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Poser une cuillère de farce sur le bord de la pâte et l'enrouler comme pour la samsa 3 fois.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b></span></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Samsa à la pâte à lasagnes</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-90398430202696525182013-03-11T08:51:00.005-07:002013-03-11T08:58:46.096-07:00Recette Tubes farcis étape par étape<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillAjaOglgpe5NjwZbD-B2w1fjJe2tP6ZPIfUphnAbJEowkng1_gkOX3AdY1_pjfxeITAF_RUUesBYwRYIZYBq954QBZTd1_y64FqhNut1TF1rOTCeHLKORP97Rhmdf6ccoX5NHnogQozn/s1600/Recette+Tubes+farcis+%C3%A9tape+par+%C3%A9tape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillAjaOglgpe5NjwZbD-B2w1fjJe2tP6ZPIfUphnAbJEowkng1_gkOX3AdY1_pjfxeITAF_RUUesBYwRYIZYBq954QBZTd1_y64FqhNut1TF1rOTCeHLKORP97Rhmdf6ccoX5NHnogQozn/s400/Recette+Tubes+farcis+%C3%A9tape+par+%C3%A9tape.jpg" width="400" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Recette Tubes farcis étape par étape</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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• 500 g de pâte feuilletée <br />
<u>Farce :</u> <br />
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300 g de viande hachée </div>
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300 g de champignons </div>
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2 c.à.s d'huile </div>
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1 oignon râpé </div>
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2 gousses d'ail râpées </div>
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2 tomates coupées en cubes</div>
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Persil haché </div>
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Paprika (facultatif) </div>
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Curcuma </span></b></div>
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Fromage râpé (au choix)</div>
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1 œuf</div>
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3 c.à.s de lait</div>
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Sel, poivre noir</div>
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Grains de sésame</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Préparer les ingrédients.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Faire revenir la viande hachée dans l'huile avec l'oignon, l'ail, les champignons, les tomates et le persil.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Assaisonner avec le sel, le poivre et le curcuma.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">4- Ajouter le fromage selon votre choix et laisser refroidir.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKoy7ZbIUcCY1uCJaSyBwmWyb19iZ-4qnZM8EPeB7tuN3g2dJKP_GOsADryZe5DpBF2LeoN6uHlhyphenhyphenJpo_gGY9LDjNXmmoswoH5iGVDHn-vTkqEEW2oS56Jcu7v2IeIThbHhOMbkPzyri0/s1600/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKoy7ZbIUcCY1uCJaSyBwmWyb19iZ-4qnZM8EPeB7tuN3g2dJKP_GOsADryZe5DpBF2LeoN6uHlhyphenhyphenJpo_gGY9LDjNXmmoswoH5iGVDHn-vTkqEEW2oS56Jcu7v2IeIThbHhOMbkPzyri0/s320/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%25285%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Dans un bol, fouetter l'œuf avec le lait et une pincée de poivre</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Abaisser la pâte feuilletée sur une épaisseur de 2 mm</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH0RJdlX4j3eA177qBA-B4C40WdOu4ZBC7H5DGlegt7wFgcoDnp-azxDtnVT8g8qIwqSi4JcYK9w65vOrgeadUSOjRErisw57xkQG4-8uPFcX89iZpNHUdDUsD9X9spvMQmaBqMYNmeYS/s1600/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH0RJdlX4j3eA177qBA-B4C40WdOu4ZBC7H5DGlegt7wFgcoDnp-azxDtnVT8g8qIwqSi4JcYK9w65vOrgeadUSOjRErisw57xkQG4-8uPFcX89iZpNHUdDUsD9X9spvMQmaBqMYNmeYS/s320/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%25287%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Découper la pâte en carrés égaux, puis badigeonner chaque coin du carré avec l'œuf battu.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Plier le carré et fermer la pâte en laissant la forme d'un tube pour farcir</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Remplir les tubes avec la farce.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8b0Mkkw6G0vPyAkJa3ruQK1Bosen7lPSDkbX-w_UwYuJNjj7wUCi0Bra-nq9kVuTPuER1CVgVrogOQAMog512WY04rCXK2LwVhh0L4M9vtWurQ0okBmb-NPu31xba8Eu23ZFfFyiQ-CL/s1600/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8b0Mkkw6G0vPyAkJa3ruQK1Bosen7lPSDkbX-w_UwYuJNjj7wUCi0Bra-nq9kVuTPuER1CVgVrogOQAMog512WY04rCXK2LwVhh0L4M9vtWurQ0okBmb-NPu31xba8Eu23ZFfFyiQ-CL/s320/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252810%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">10- Refermer le tube.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzZgqESrs4drcAHX_jtAmOTvHRNy1Wk77rb1XlwcRngsmqTZJSc1owKlCUObGaJeJiTI5iMWdHCenvUgLP38jm3GVRN81yRo8bPvG5EgXiuyEuBZWSQIXdmPQjZfrZJVevvE-6EAWbEdI/s1600/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzZgqESrs4drcAHX_jtAmOTvHRNy1Wk77rb1XlwcRngsmqTZJSc1owKlCUObGaJeJiTI5iMWdHCenvUgLP38jm3GVRN81yRo8bPvG5EgXiuyEuBZWSQIXdmPQjZfrZJVevvE-6EAWbEdI/s320/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252811%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">11- Poser les tubes farcis sur une plaque, badigeonner d'œuf battu.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c336RvWcdjypjpqwaF9shjI4z4h3OI3DjvwaUCMBm65hEmukv3kO0JY0LbQrqPXbAOBxi5F6t860AZnlxkfp8OgAgl0pW9wEilefQ24HKo_E8qEGVgP45BJwLnb4lhH24UUS-2VrcIPQ/s1600/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252812%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c336RvWcdjypjpqwaF9shjI4z4h3OI3DjvwaUCMBm65hEmukv3kO0JY0LbQrqPXbAOBxi5F6t860AZnlxkfp8OgAgl0pW9wEilefQ24HKo_E8qEGVgP45BJwLnb4lhH24UUS-2VrcIPQ/s320/Recette+Tubes+farcis+%25C3%25A9tape+par+%25C3%25A9tape+%252812%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">12- Ensuite parsemer de grains de sésame et enfourner à 240° pendant 25 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b> </b></span></span><b><span style="font-family: Georgia, Times New Roman, serif;"></span></b></span></b><span style="font-family: Georgia, Times New Roman, serif;"><b>Tubes farcis</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b> de la <a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" target="_blank">recette algerienne</a></span></span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-635084145565883984.post-42484003965738586132013-03-11T04:44:00.000-07:002013-03-11T04:44:09.316-07:00Recette épinards Petites bouchées aux épinards<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-7CMXlQOubqcghcX4GwF8dQaZV4Jsd7asMRa24IxCq4w56vT1PATqF7ELl02dXkxycqx4T5TeDesY3dkE3UXmBUSTnqKaBhS4Z_KbA5IG8oq1p8JWjyCDaLBNeEqQ3AXRTjVuZNoboHz/s1600/recette+%C3%A9pinards+Petites+bouch%C3%A9es+aux+%C3%A9pinards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="recette épinards Petites bouchées aux épinards" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-7CMXlQOubqcghcX4GwF8dQaZV4Jsd7asMRa24IxCq4w56vT1PATqF7ELl02dXkxycqx4T5TeDesY3dkE3UXmBUSTnqKaBhS4Z_KbA5IG8oq1p8JWjyCDaLBNeEqQ3AXRTjVuZNoboHz/s400/recette+%C3%A9pinards+Petites+bouch%C3%A9es+aux+%C3%A9pinards.jpg" title="recette épinards Petites bouchées aux épinards" width="396" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">recette épinards Petites bouchées aux épinards</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="background-color: #660000;"><span style="color: white;">1</span> </span> </span></span></span></span></span><span style="color: #073763;"><span style="background-color: #0b5394;"><span style="color: red;"><span style="color: #660000;"><span style="background-color: #ea9999;"><span style="color: red;"><span style="color: #4c1130;">INGREDIENTS :</span></span> </span></span></span></span></span></span></b></div>
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500 g de pâte feuilletée<br />
<u>Farce :</u> <br />
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300 g de viande hachée </div>
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1 botte d'épinards cuite </div>
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3 c.à.s d'huile </div>
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1/2 verre de crème fraîche</div>
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5 portions de fromage </div>
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2 gousses d'ail râpées</div>
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1 c.à.c de paprika</div>
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Fromage râpé</div>
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Sel, poivre noir</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ea9999; text-align: center;"> </span><span style="background-color: #660000; text-align: center;"> <span style="color: white;">2</span> </span><span style="background-color: #ea9999; text-align: center;"> Etapes de préparation : </span></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1- Préparer les ingrédients.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xBuOaqYgc8_ivSGocHUA_6qeQtghfRCKBGxsHirchNVFEcR_n-uFxMCiPmorBYvNYbGmRbmvyGp0vjUFNeUW8JkV_GRRWu4qT_NNZT6MShWLRwJl4t43zbS2iW8GV5ZEycByfNholYep/s1600/recette+%25C3%25A9pinards+Petites+bouch%25C3%25A9es+aux+%25C3%25A9pinards+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xBuOaqYgc8_ivSGocHUA_6qeQtghfRCKBGxsHirchNVFEcR_n-uFxMCiPmorBYvNYbGmRbmvyGp0vjUFNeUW8JkV_GRRWu4qT_NNZT6MShWLRwJl4t43zbS2iW8GV5ZEycByfNholYep/s320/recette+%25C3%25A9pinards+Petites+bouch%25C3%25A9es+aux+%25C3%25A9pinards+%25282%2529.jpg" width="320" /></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2- Dans une marmite, faire revenir la viande hachée et l'ail râpé dans l'huile.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">3- Ajouter les épinards préalablement cuits, saler poivrer et ajouter le paprika.</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>4- Verser la crème fraîche et incorporer les portions de fromage.</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">5- Abaisser la pâte feuilletée sur une épaisseur de 2 mm ensuite découper des ronds de 12 cm de diamètre.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">6- Tapisser des moules à muffins avec ces ronds.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">7- Piquer le fond à l'aide d'une fourchette.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">8- Remplir les moules avec la farce.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">9- Parsemer de fromage râpé et enfourner à 240° pendant 20 à 25 mn.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: 'Times New Roman'; font-weight: normal; text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif;">recette <a href="http://cuisine-chahrazad.blogspot.com/search/label/sal%C3%A9s?&max-results=5" target="_blank">salés</a> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;"> </span></b><b><span style="font-family: Georgia, Times New Roman, serif;">Recette </span></b><span style="font-family: Georgia, Times New Roman, serif;"><b> </b></span></span><b><span style="font-family: Georgia, Times New Roman, serif;"></span></b></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="font-family: Georgia, Times New Roman, serif;">bouchées aux épinards</span></b></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><b>recette de Mme </b><b><a href="http://cuisine-chahrazad.blogspot.com/search/label/Nadia%20boughalous" target="_blank">Nadia boughalous</a></b><span style="font-weight: bold;"> </span><span style="font-weight: bold;">de la </span><a href="http://cuisine-chahrazad.blogspot.com/search/label/recette%20algerienne" style="font-weight: bold;" target="_blank">recette algerienne</a></span></span></b></div>
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