{"id":3682,"date":"2022-08-06T13:54:32","date_gmt":"2022-08-06T13:54:32","guid":{"rendered":"http:\/\/dacheux.com\/vero\/?p=3682"},"modified":"2022-08-06T14:10:49","modified_gmt":"2022-08-06T14:10:49","slug":"300-recettes-dhiver","status":"publish","type":"post","link":"https:\/\/dacheux.com\/vero\/?p=3682","title":{"rendered":"300 recettes d’hiver"},"content":{"rendered":"

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style='margin-top:0cm;margin-right:540.0pt;margin-bottom:\n0cm;margin-left:-72.0pt;text-indent:0cm;line-height:107%'><\/p>\n<table cellpadding=0 cellspacing=0 align=left>\n<tr>\n<td width=8 height=0><\/td>\n<\/tr>\n<tr>\n<td><\/td>\n<td><img decoding=\"async\" width=816 height=1056\n src=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image001.jpg\"><\/td>\n<\/tr>\n<\/table>\n<p><br clear=ALL><br \/>\n<br clear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:5.25pt;text-indent:0cm;line-height:107%'><img width=600 height=663\nid=\"Picture 12\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image002.jpg\"><\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:68.45pt;\nmargin-left:176.5pt;text-indent:0cm;line-height:107%'><b><span\nstyle='font-size:22.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif'>Sommaire<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:266.2pt;margin-bottom:\n.15pt;margin-left:-.25pt;line-height:167%'><span style='font-size:17.0pt;\nline-height:167%;font-family:\"Palatino Linotype\",serif;color:#0000EE'>Nos<br \/>\nlivres de cuisine Les rece es :<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>01<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Be eraves en soupe<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>02<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon \u00e0 l\u2019ail<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>03<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon asiatique au b\u0153uf<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>04<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon blanc de volaille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>05<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon caro e et laitue<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>06<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon de l\u00e9gumes aux p\u00e9pine es et aux champignons noirs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>07<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon de poule aux petites le res, lardons et petits pois<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>08<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon mi-breton mi-tha\u00ef<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>09<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Bouillon tha\u00ef aux creve es et poulet<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>10<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cappuccino de potiron aux \u00e9pices d\u2019hiver<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>11<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Consomm\u00e9 de crustac\u00e9s<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>12<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de courge bu ernut<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>13<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de rutabagas<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>14<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de topinambours aux noise es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>15<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me perl\u00e9e d\u2019\u00e9pinards aux hu\u00eetres<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>16<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin\u00e9e d\u2019oignons au cheddar<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>17<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Harira \u00e0 ma fa\u00e7on<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>18<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Marmites de velout\u00e9 de potiron aux ravioles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>19<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Minestrone \u00e0 ma fa\u00e7on<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>20<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Potage d\u2019antan<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>21<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Potage de l\u00e9gumes \u00e0 la cr\u00e8me<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>22<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Potage de l\u00e9gumes vitamin\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>23<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Potage riz et champignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>24<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Remix de tomates aux cheveux d\u2019ange et au lait de coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>25<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe \u00e0 l\u2019ail d\u2019Arleux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>26<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe \u00e0 l\u2019oignon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>27<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe \u00e0 l’oignon et \u00e0 la bi\u00e8re<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>28<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe \u00e0 l\u2019oignon gratin\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>29<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe acidul\u00e9e au c\u00e9leri-rave<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>30<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe au pistou<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>31<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe aux choux de Bruxelles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>32<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe aux l\u00e9gumes d\u2019autrefois<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>33<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe cr\u00e9meuse de saumon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>34<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe d\u2019hiver<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>35<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de courge e \u00e0 la Vache qui rit<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>36<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de cresson<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>37<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de lentilles au curcuma<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>38<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de lentilles au foie gras<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>39<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de navets et cerfeuil<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>40<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de poireaux au roquefort<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>41<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de poisson de Dunkerque<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>42<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe de poulet<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>43<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe gratin\u00e9e de macaroni aux oignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>44<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe mexicaine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>45<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe minestrone l\u00e9g\u00e8re<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>46<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe mix\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>47<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe poireaux-pommes de terre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>48<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe poireaux et pommes de terre de maman<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>49<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe toute rouge<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>50<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Soupe verte<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>51<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 au maroilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>52<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 aux c\u00e8pes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>53<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 bonne mine aux ravioles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>54<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 chou-fleur et pomme verte<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>55<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 d’artichauts<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>56<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 d\u2019endive<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>57<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de caro e \u00e0 l’orange<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>58<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de caro es et lentilles corail<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>59<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de c\u00e9leri au romarin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>60<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de champignons \u00e0 la chicor\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>61<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de champignons au bl\u00e9 noir<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>62<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de chou-fleur<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>63<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de haricots tarbais aux \u00e9clats de foie gras<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>64<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de langoustines<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>65<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de potimarron \u00e0 l\u2019orange<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>66<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 de potiron au gorgonzola<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>67<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 \u00e9pic\u00e9 petit pois et menthe<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>68<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Velout\u00e9 potimarron-caro es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>69<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Fonds d\u2019artichaut en gratin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>70<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin d\u2019\u00e9pinards<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>71<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin dauphinois<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>72<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de c\u00e9leri et canard<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>73<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de champignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>74<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de chicons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>75<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de chou-fleur<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>76<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de chou-fleur aux p\u00e9toncles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>77<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de chou-fleur et de brocolis<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>78<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de choux de Bruxelles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>79<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de coquille es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>80<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de courge spaghe i<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>81<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de fruits de mer<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>82<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de haricots blancs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>83<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de macaroni au poulet et au maroilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>84<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de p\u00e2tes du mercredi<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>85<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de poireaux et poulet<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>86<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de pommes de terre au gorgonzola<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>87<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de potiron<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>88<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de quinoa<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>89<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de ravioles et saumon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>90<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de riz express<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>91<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de Saint-Jacques aux girolles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>92<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de saumon et \u00e9pinards<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>93<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de sp\u00e4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 les<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>94<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin de thon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>95<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin fa\u00e7on racle e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>96<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratin tricolore de poisson<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>97<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Gratins dauphinois au bleu<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>98<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Petits gratins de tourteaux \u00e0 l\u2019aneth<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>99<span style='font:7.0pt \"Times New Roman\"'>    <br \/>\n<\/span><\/span><span style='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Pur\u00e9e gourmande gratin\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>100<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Terrine des alpages<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>101<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la bi\u00e8re, au jambon et \u00e0 la moutarde<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>102<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la bolognaise<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>103<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la farine de ch\u00e2taignes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>104<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la polenta et tomates confites<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>105<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la tomate et au surimi<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>106<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake alsaciens<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>107<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au basilic et au saumon frais<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>108<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au ch\u00e8vre, noix et champignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>109<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au confit d\u2019\u00e9chalotes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>110<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au crabe<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>111<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au foie gras et figues s\u00e8ches<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>112<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au foie gras et pomme<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>113<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au gorgonzola et origan<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>114<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au jambon et \u00e0 la saucisse<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>115<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au lapin, noise es et pruneaux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>116<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au magret de canard et pomme<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>117<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au paprika et aux poivrons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>118<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au poireau et au munster<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>119<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au poulet et \u00e0 l\u2019estragon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>120<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au poulet, \u00e0 l\u2019estragon et au ch\u00e8vre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>121<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au reblochon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>122<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au saucisson sec et noise es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>123<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au saumon et \u00e0 l\u2019oseille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>124<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au saumon fum\u00e9 et \u00e0 La vache qui rit<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>125<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au s\u00e9same et fleur de sel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>126<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au surimi et creve e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>127<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au thon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>128<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au tofu et quinoa<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>129<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux anchois et romarin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>130<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux artichauts, aux aubergines et aux tomates confites<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>131<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux cacahu\u00e8tes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>132<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux creve es et au curcuma<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>133<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux endives et au fromage de ch\u00e8vre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>134<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux endives et morbier<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>135<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux \u00e9pinards et au Boursin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>136<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux foies de volaille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>137<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux lardons et aux fanes de radis<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>138<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux lentilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>139<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux marrons et lardons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>140<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux oignons frits<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>141<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux poireaux et camembert<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>142<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux pois chiches<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>143<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux poivrons et cumin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>144<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux Saint-Jacques et safran<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>145<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux trois fromages<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>146<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake balls au saumon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>147<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake brocoli et roquefort<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>148<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake citron coriandre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>149<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake courge e-poulet<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>150<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake de feuilles de ble es et pignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>151<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake de julienne de l\u00e9gumes et saumon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>152<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake de saumon citronn\u00e9 \u00e0 l\u2019aneth<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>153<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake en coco es au saumon et \u00e0 la rico a<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>154<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake ketchup et saucisses cocktail<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>155<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake lardons, cr\u00e8me et oignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>156<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake marbr\u00e9 pesto et confit de tomates<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>157<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake multi c\u00e9r\u00e9ales<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>158<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake oriental<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>159<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake petits pois, poireaux et bacon<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>160<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake pops au saumon et au Kiri<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>161<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake pops aux saveurs du sud<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>162<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake poulet coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>163<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake roque e et amande<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>164<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake saumon aneth<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>165<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake saumon et pomme de terre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>166<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake saumon fum\u00e9 et avocat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>167<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake tomate basilic<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>168<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake tomate et c\u0153ur de ch\u00e8vre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>169<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Ch\u2019ti cake<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>170<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mini kougelhopfs sal\u00e9s<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>171<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cassole e de fruits de mer au curcuma<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>172<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco e dor\u00e9e de l\u00e9gumes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>173<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es d\u2019asperges au parmesan en feuilles de brick<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>174<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es d\u2019\u00e9crevisses<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>175<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de fruits de mer au safran<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>176<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de pomme au camembert<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>177<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de poulet \u00e0 la bi\u00e8re et au maroilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>178<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de poulet au chou rouge<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>179<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de poulet aux poireaux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>180<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de Saint-Jacques aux poireaux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>181<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de saucisses aux lentilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>182<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es de thon fa\u00e7on pastilla<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>183<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es fra\u00eecheur au crabe<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>184<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es gratin\u00e9es d\u2019\u00e9pinards aux \u0153ufs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>185<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es indiennes en crumble coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>186<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es mexicaines<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>187<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es parmenti\u00e8res de haricots blancs \u00e0 la bolognaise<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>188<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Coco es savoyardes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>189<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Curry de lo e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>190<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Endives \u00e0 l\u2019\u00e9tuv\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>191<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Endives \u00e0 l\u2019orange et au canard<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>192<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>\u00c9touff\u00e9 de pommes de terre et saucisses fum\u00e9es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>193<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Joue de b\u0153uf sauce au maroilles<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>194<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Langue de veau sauce piquante<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>195<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Lapin \u00e0 la gueuze<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>196<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Lapin aux pruneaux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>197<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Marmites de la mer<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>198<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Moules \u00e0 la bi\u00e8re<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>199<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>\u0152ufs coco e au maroilles et \u00e0 la bi\u00e8re<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>200<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Poulet mijot\u00e9 \u00e0 la bi\u00e8re et aux pommes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>201<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 l\u2019orange<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>202<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e0 la chicor\u00e9e et aux noix<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>203<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au chocolat et Carambar<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>204<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au chocolat et m&m’s<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>205<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au miel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>206<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au th\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>207<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake au th\u00e9 vert matcha<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>208<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux agrumes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>209<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux Carambar<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>210<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux cerises et \u00e0 la Kriek<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>211<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux framboises, \u00e0 l\u2019ananas et coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>212<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake aux pruneaux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>213<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake ch\u00e2taigne et chocolat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>214<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake chocolat-banane<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>215<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake \u00e9nerg\u00e9tique au miel et aux fruits secs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>216<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake orange<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>217<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake poire et gingembre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>218<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake pomme, abricot et chocolat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>219<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cake pops Nutella et noix de coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>220<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Caro es cake<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>221<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cheesecake au chocolat blanc<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>222<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Financiers au Carambar et p\u00e9pites de chocolat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>223<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mini cakes \u00e0 la cannelle<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>224<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mini cakes gourmets au caramel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>225<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Muffins \u00e0 la farine de ch\u00e2taigne, \u00e0 la pomme et aux noise es<br \/>\ncaram\u00e9lis\u00e9es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>226<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Pain d\u2019\u00e9pice du go\u00fbter<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>227<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Pain d\u2019\u00e9pices<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>228<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Petits cakes aux noix du P\u00e9rigord<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>229<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Pudding r\u00e9cup’ fa\u00e7on cake<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>230<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Quatre-quarts marbr\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>231<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse au chocolat et aux bonbons \u00e0 la banane<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>232<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse au chocolat et aux M&M’s<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>233<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse au chocolat noir<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>234<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse aux Dragibus<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>235<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse croquante au chocolat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>236<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse de mascarpone aux bonbons \u00e0 la banane<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:172%'><span\nstyle='font-size:11.5pt;line-height:172%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>237<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:172%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse pralin\u00e9e aux \u00e9clats de m&m’s238 Mousses \u00e0 la chicor\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>239<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses au chocolat et aux sp\u00e9culoos<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>240<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses de caramel et c\u0153ur de marron<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>241<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses de vanille sur lit de pommes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>242<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses l\u00e9g\u00e8res au caf\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>243<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la chicor\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>244<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la lavande<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>245<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la vanille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>246<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e au bl\u00e9 noir<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>247<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e au Carambar<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>248<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e au chocolat blanc et marron glac\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>249<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e au Nutella<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>250<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me br\u00fbl\u00e9e au r\u00e9glisse<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>251<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me caramel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>252<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me catalane<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>253<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me chocolat aux cerises grio es et pistaches<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>254<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me chocolat\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>255<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de chou-fleur<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>256<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de marrons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>257<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me de riz aux amandes, raisins et caramel258 Cr\u00e8me de tapioca<br \/>\n\u00e0 la mandarine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>259<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me fondante au lait de soja<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>260<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me glac\u00e9e au sp\u00e9culoos<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>261<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me mousseline<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>262<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me poire-vanille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>263<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me stracciatella, chocolat noir et sp\u00e9culoos<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>264<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me vanille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>265<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8me zen \u00e0 la verveine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>266<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8mes \u00e0 la vanille et aux pralines roses<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>267<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8mes \u00e0 la vanille sur caramel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>268<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cr\u00e8mes au chocolat et aux poires<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>269<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Petites cr\u00e8mes \u00e0 la chicor\u00e9e et marrons glac\u00e9s<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>270<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Petites cr\u00e8mes au citron et Petits-beurre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>271<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la chicor\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>272<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la cr\u00e8me de marrons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>273<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la fleur d\u2019oranger<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>274<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la noix de coco<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>275<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la p\u00e2te \u00e0 tartiner aux noise es<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>276<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la pistache<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>277<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la r\u00e9glisse<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>278<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt \u00e0 la vanille et au sucre de canne<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>279<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au Carambar<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>280<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au chocolat<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>281<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au citron<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>282<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au lait d\u2019amande<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>283<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au pain d\u2019\u00e9pices<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>284<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt au sirop<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>285<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt aux abricots secs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>286<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt caf\u00e9 cr\u00e8me<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>287<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt fa\u00e7on tatin<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>288<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt miel-amande<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>289<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourt rhum-raisins<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>290<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Yaourts \u00e0 la vanille<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>291<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Canistrelli au go\u00fbt de cl\u00e9mentine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>292<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Cl\u00e9mentines farcies<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>293<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>G\u00e2teau \u00e0 la cl\u00e9mentine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>294<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Macarons \u00e0 la cl\u00e9mentine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>295<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Moelleux cl\u00e9mentine et Grand Marnier<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>296<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousse de confiture de lait sur lit de cl\u00e9mentines<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>297<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses \u00e0 la cl\u00e9mentine corse<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>298<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Mousses chocolat et Grand Marnier<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.75pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>299<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Salade d\u2019agrumes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:20.35pt;\nmargin-left:41.45pt;text-indent:-19.7pt;line-height:107%'><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>300<span style='font:7.0pt \"Times New Roman\"'>  <\/span><\/span><span\nstyle='font-size:11.5pt;line-height:107%;font-family:\"Palatino Linotype\",serif;\ncolor:dimgray'>Smoothie mangue et cl\u00e9mentine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:266.2pt;margin-bottom:\n.15pt;margin-left:-.25pt;line-height:107%'><span style='font-size:17.0pt;\nline-height:107%;font-family:\"Palatino Linotype\",serif;color:#0000EE'>Notre<br \/>\ncatalogue<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:14.35pt;\nmargin-left:10.8pt;line-height:107%'><b><span style='color:red'>Egalement<br \/>\ndisponible et t\u00e9l\u00e9chargeable dans votre magasin :<\/span><\/b><\/p>\n<p class=MsoNormal align=center style='margin-bottom:7.2pt;text-align:center;\nline-height:107%'>Les autres livres des \u00c9ditions Asap…<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:198.3pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Cuisine<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:104.9pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=334\nheight=392 id=\"Group 185904\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image003.gif\"><\/span><\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection3>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'> <\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection4>\n<p class=MsoNormal style='margin-left:0cm;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><b><span\nstyle='font-size:22.5pt;line-height:107%'>L\u00a0\u00a0\u00a0 <\/span><\/b><br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Betteraves en soupe<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 188130\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image004.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 betterave crue (grosses)\u2013 2 pommes de terre (moyennes)\u2013<br \/>\n1 cube de bouillon de poule \u2013 2 cuil. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les betteraves et les pommes de terre \u00e9pluch\u00e9es en<br \/>\nd\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans une marmite et ajoutez 1 l d’eau et le cube de<br \/>\nbouillon de volaille. Laissez cuire 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez la soupe et passez-la au chinois pour qu’elle soit<br \/>\nbien lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la cr\u00e8me fra\u00eeche, salez et poivrez. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez les bocaux, fermez herm\u00e9tiquement et laissez<br \/>\nst\u00e9riliser 45 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon \u00e0 l\u2019ail<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 186385\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image005.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 gousses d’ail \u2013 1 l de bouillon de<br \/>\nvolaille \u2013 Thym\u2013 Laurier\u2013<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00a0Sauge\u2013 4 cuil. \u00e0 caf\u00e9 d’huile de<br \/>\ntournesol \u2013 Sel et poivre <\/span>Hachez l\u2019ail. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le bouillon \u00e0 chauffer dans une casserole.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez-y l\u2019ail, du thym, du laurier, de la sauge et<br \/>\nl\u2019huile de tournesol. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire pendant 10 minutes. Salez et poivrez selon<br \/>\nvotre go\u00fbt. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon asiatique au b\u0153uf<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 188172\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image006.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n35 minutes \u2022 Cuisson : 3 heures\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4-5<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 carotte \u2013 1 oignon \u2013 1 gousse d’ail \u2013 500 g de macreuse<br \/>\n\u2013\u00a0 Coriandre\u2013 1 cm de gingembre frais \u2013 1 brin de ciboule \u2013 20 g de champignons<br \/>\nnoirs \u2013 Beurre\u2013 1 piment oiseau \u2013 1 b\u00e2ton de cannelle \u2013 100 g de vermicelle de<br \/>\nsoja \u2013 Sauce nuoc-m\u00e2m\u2013 1 citron vert<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et \u00e9pluchez la carotte. Coupez-la en quatre. \u00c9pluchez<br \/>\nl\u2019oignon et coupez-le en rondelles. Pelez l\u2019ail, coupez-le en deux et enlevez<br \/>\nle germe. D\u00e9graissez le b\u0153uf et coupez-le en morceaux. Lavez la coriandre.<br \/>\n\u00c9pluchez et taillez le gingembre en lamelles. Lavez et taillez la ciboule<br \/>\nfinement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir de l\u2019eau et mettez \u00e0 tremper les<br \/>\nchampignons noirs pendant 15 minutes. \u00c9gouttez. Taillez-les en morceaux et<br \/>\nr\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande casserole, faites revenir l\u2019oignon et l\u2019ail<br \/>\navec un peu de beurre. Ajoutez ensuite le piment, la cannelle, le gingembre, la<br \/>\ncarotte ainsi que les morceaux de b\u0153uf et la moiti\u00e9 de la coriandre. Recouvrez<br \/>\nle tout d\u20191,5 l d\u2019eau. Portez le tout \u00e0 \u00e9bullition et faites cuire 3 heures<br \/>\nminimum \u00e0 feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019une passoire, filtrez le bouillon. R\u00e9cup\u00e9rez les<br \/>\nmorceaux de b\u0153uf et effilochez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans la casserole, versez le bouillon filtr\u00e9 et ajoutez les<br \/>\nmorceaux de b\u0153uf d\u00e9taill\u00e9s, les champignons noirs, la ciboule ainsi que le<br \/>\nvermicelle de soja. Assaisonnez d\u2019un peu de nuoc-m\u00e2m et d\u2019un filet de citron<br \/>\nvert selon votre go\u00fbt. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9chauffez quelques minutes \u00e0 feu moyen. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le bouillon dans des bols et parsemez de coriandre<br \/>\ncisel\u00e9e. D\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon blanc de volaille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 186607\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image007.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 1 h 12\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 de poireaux \u2013 3 de carottes \u2013 2 de navets \u2013 1 de c\u00e9leri<br \/>\n\u2013 2 de cuisses de poulet \u2013 1 de feuille de laurier \u2013 1 de branche de thym \u2013\u00a0 2<br \/>\nde jaunes d\u2019\u0153ufs \u2013 10 cl de cr\u00e8me liquide enti\u00e8re \u2013 3 cuil. \u00e0 soupe de chicor\u00e9e<br \/>\nliquide \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les l\u00e9gumes en morceaux. Placez-les dans<br \/>\nune cocotte avec les cuisses de poulet, le laurier et le thym. Salez, poivrez<br \/>\npuis couvrez d\u2019eau.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez \u00e0 \u00e9bullition puis laissez cuire 1 heure sur feu<br \/>\ndoux. Si besoin, retirez l\u2019\u00e9cume \u00e0 la surface du bouillon avec une \u00e9cumoire. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez la viande, le laurier et la branche de thym. Dans<br \/>\nun bol, fouettez les jaunes d\u2019\u0153ufs, la cr\u00e8me et la chicor\u00e9e, ajoutez 1 louche<br \/>\nde bouillon. Reversez le tout dans la cocotte. Poursuivez la cuisson 2 minutes.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez le bouillon avec les l\u00e9gumes en entr\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon carotte et laitue<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 188719\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image008.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\nportions<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>3 carottes \u2013 1 de<br \/>\nlaitue \u2013 1 branche de persil \u2013 Lait\u2013 Sel et poivre <\/span>Pelez et coupez les carottes<br \/>\nen fines rondelles. Lavez soigneusement la laitue, 3 fois de suite ; s\u00e9parez-en<br \/>\nles feuilles que vous d\u00e9couperez en morceaux. Lavez le persil. Placez les<br \/>\nrondelles de carottes, les morceaux de laitue et le persil dans une casserole<br \/>\nd\u2019eau. Salez et poivrez. Faites cuire \u00e0 feu doux pendant 1 heure. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Passez le bouillon au tamis et versez-le dans des bols.<br \/>\nCompl\u00e9tez avec la m\u00eame quantit\u00e9 de lait. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer la laitue par une autre salade verte, type batavia.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-left:.5pt'>Bouillon de l\u00e9gumes aux p\u00e9pinettes et aux<br \/>\nchampignons noirs<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 188911\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image009.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>5 champignons noirs \u2013 1 carotte \u2013 2<br \/>\ncubes de bouillon de l\u00e9gumes<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 4 cuil. \u00e0 soupe de p\u00e9pinettes \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir 1 l d\u2019eau dans une casserole et faites-y<br \/>\ncuire les champignons noirs pendant 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rincez-les et coupez-les en lamelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez la carotte et coupez-la en petits cubes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites \u00e0 nouveau bouillir 1 l d\u2019eau dans la casserole et<br \/>\najoutez les cubes de bouillon en prenant soin de bien les dissoudre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez ensuite les p\u00e9pinettes, les cubes de carotte et les<br \/>\nchampignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire le temps que les p\u00e2tes soient al dente. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez, poivrez et servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:6.95pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez faire<br \/>\nla m\u00eame chose avec des coquillettes, et ajouter des petits pois et des blancs<br \/>\nde poulet pr\u00e9cuits coup\u00e9s en morceaux, ou des crevettes.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon de poule aux petites lettres, lardons et petits pois<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 189241\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image010.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n5 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 cubes de bouillon de poule \u2013 2 cuil. \u00e0 soupe de petits<br \/>\npois frais \u2013\u00a0 4 cuil. \u00e0 soupe de p\u00e2tes alphabet \u2013 100 g de lardons \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir 1 l d\u2019eau dans une casserole et jetez-y les<br \/>\ncubes de bouillon en prenant soin de bien les dissoudre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u2019ils sont frais, \u00e9cossez les petits pois, puis ajoutez-les<br \/>\ndans le bouillon avec les p\u00e2tes et les lardons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire quelques minutes, salez, poivrez et servez<br \/>\nchaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez faire<br \/>\nla m\u00eame chose avec du vermicelle et ajouter des d\u00e9s de carotte ou des blancs de<br \/>\npoulet pr\u00e9cuits en morceaux. Si vous en avez, parsemez les p\u00e2tes d\u2019herbes<br \/>\naromatiques (basilic, persil…).<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Bouillon mi-breton mi-tha\u00ef<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 189118\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image011.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 cuil. \u00e0 caf\u00e9 de p\u00e2te de curry jaune \u2013 75 cl de lait de<br \/>\ncoco \u2013 1 l de fumet de poisson \u2013 3 b\u00e2tons de citronnelle \u2013 1 morceau de<br \/>\ngingembre frais \u2013 3 feuilles de k\u00e9fir \u2013 3 cuil. \u00e0 soupe de sauce nuoc-m\u00e2m \u2013 6<br \/>\nfeuilles de basilic tha\u00ef \u2013 12 coques \u2013 8 amandes de mer \u2013 16 moules \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez la p\u00e2te de curry dans une casserole et mouillez<br \/>\navec le lait de coco. Versez le fumet de poisson. Faites chauffer \u00e0 feu doux<br \/>\npour dissoudre la p\u00e2te. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9coupez les extr\u00e9mit\u00e9s des b\u00e2tons de citronnelle et<br \/>\nfendez-les en deux. \u00c9pluchez le gingembre et d\u00e9coupez-le en tranches. \u00c9mincez<br \/>\nles feuilles de k\u00e9fir. Ajoutez-les au bouillon de coco-curry ainsi que le<br \/>\nnuoc-m\u00e2m. Portez l’ensemble \u00e0 \u00e9bullition. Ajoutez les feuilles de basilic<br \/>\n\u00e9minc\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Filtrez et maintenez au chaud. Lavez et frottez les<br \/>\ncoquillages pour retirer l’exc\u00e9dent de sable. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:30.2pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Placez les fruits de mer dans le bouillon et faites<br \/>\ncuire \u00e0 peine 10 minutes. Servez aussit\u00f4t dans des bols. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\najouter des crevettes ou des langoustines.<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:35.75pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Bouillon tha\u00ef aux crevettes<br \/>\net poulet<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 189184\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image012.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>5 feuilles de coriandre \u2013 1 oignon \u2013 1 cm de gingembre<br \/>\nfrais \u2013 1 gousse d’ail \u2013 1 b\u00e2ton de citronnelle \u2013 1 carotte \u2013 60 g de pois<br \/>\ngourmands \u2013 250 g de blancs de poulet \u2013 3 cuil. \u00e0 soupe de sauce soja \u2013 75 cl<br \/>\nde bouillon de volaille \u2013 25 cl de lait de coco \u2013 1 piment oiseau \u2013 Beurre\u2013 4<br \/>\noignons nouveaux \u2013 300 g de crevettes roses<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et ciselez la coriandre. \u00c9pluchez et taillez finement<br \/>\nl\u2019oignon et le gingembre. Pelez l\u2019ail, coupez-le en deux et enlevez le germe.<br \/>\nTaillez la citronnelle en morceaux. \u00c9pluchez et lavez la carotte. \u00c0 l\u2019aide d\u2019un<br \/>\n\u00e9conome, taillez-la en fines lamelles. Lavez les pois gourmands et coupez-les<br \/>\nen deux. \u00c9mincez le blanc de poulet en fines lamelles et faites mariner<br \/>\ncelles-ci dans la sauce soja. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le bouillon. Dans une grande casserole, versez le<br \/>\nbouillon de volaille et le lait de coco. Ajoutez le piment oiseau, la<br \/>\ncitronnelle, le gingembre, l\u2019oignon et l\u2019ail. Portez \u00e0 \u00e9bullition et laissez<br \/>\ninfuser \u00e0 feu moyen pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:6.0pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une eau bouillante sal\u00e9e, blanchissez les pois<br \/>\ngourmands 2 minutes. \u00c9gouttez-les et rafra\u00eechissez-les dans l\u2019eau glac\u00e9e. Cette<br \/>\nop\u00e9ration fixe la couleur du l\u00e9gume. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale bien chaude, faites sauter les lamelles de<br \/>\npoulet avec une noix de beurre. D\u00e8s qu\u2019elles sont bien dor\u00e9es, retirez-les du<br \/>\nfeu et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et ciselez finement les oignons nouveaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Filtrez le bouillon et ajoutez les carottes \u00e9minc\u00e9es en<br \/>\nb\u00e2tonnets, la coriandre cisel\u00e9e, les pois gourmands, les oignons nouveaux ainsi<br \/>\nque les lamelles de poulet et les crevettes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9sentez le bouillon tha\u00ef dans des bols. D\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:6.35pt;text-align:left;line-height:107%'>Cappuccino de potiron aux<br \/>\n\u00e9pices d\u2019hiver<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 189415\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image013.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 kg de potiron \u2013 4 carottes \u2013 Poivre en grains\u2013 4 baies<br \/>\nde geni\u00e8vre \u2013 \u00bd cuil. \u00e0 caf\u00e9 de graines d’anis \u2013 1 orange \u2013 15 cl de cr\u00e8me<br \/>\nliquide enti\u00e8re (tr\u00e8s froide)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez le potiron et les carottes et coupez-les en gros<br \/>\ncubes. Faites-les cuire dans 1,5 l d\u2019eau bouillante sal\u00e9e jusqu\u2019\u00e0 ce qu\u2019ils<br \/>\nsoient bien tendres (environ 40 minutes). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Broyez grossi\u00e8rement quelques grains de poivre et les baies<br \/>\nde geni\u00e8vre. Po\u00ealez-les 30 secondes avec les graines d\u2019anis. Pressez l\u2019orange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez et poivrez la cr\u00e8me liquide. Montez-la en chantilly. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez les l\u00e9gumes avec le jus d\u2019orange et l’eau de cuisson<br \/>\ndes l\u00e9gumes. La quantit\u00e9 de bouillon varie selon la consistance de soupe<br \/>\nsouhait\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la soupe dans des bols et d\u00e9posez une grosse<br \/>\ncuiller\u00e9e de chantilly. Saupoudrez d\u2019une pinc\u00e9e d\u2019\u00e9pices. D\u00e9gustez bien chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez varier<br \/>\nles \u00e9pices : girofle, cannelle, muscade…<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:96.35pt;text-align:left;line-height:107%'>Consomm\u00e9 de crustac\u00e9s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 189683\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image014.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le fumet de poisson<\/span><\/b><span\nstyle='color:#978136'> : 1 kg de parures de poissons \u2013 1 oignon \u2013 1 \u00e9chalote \u2013<br \/>\n100 g de champignons de Paris \u2013 10 g de beurre \u2013 Huile d’olive\u2013 Le jus de 1<br \/>\ncitron\u2013 3 brins de persil \u2013 3 branches de thym \u2013 1 feuille de laurier \u2013 Poivre<br \/>\nen grains12 langoustines \u2013 12 palourdes \u2013 12 moules \u2013 12 coques \u2013 60 cl de<br \/>\nfumet de poisson \u2013 20 cl de cr\u00e8me liquide \u2013 Piment d’Espelette en poudre\u2013<br \/>\nAneth\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Commencez par pr\u00e9parer le fumet de poisson : tron\u00e7onnez en<br \/>\ndeux ou trois morceaux, selon la taille, les parures de poissons. \u00c9pluchez et<br \/>\nciselez l\u2019oignon et l\u2019\u00e9chalote. Nettoyez les champignons et coupez-les en<br \/>\nquatre.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un grand faitout, d\u00e9posez une noix de beurre et versez<br \/>\nun filet d\u2019huile d\u2019olive ; faites revenir l\u2019oignon et l\u2019\u00e9chalote cisel\u00e9s ainsi<br \/>\nque les parures de poissons. Ajoutez 1,5 l d\u2019eau froide et un filet de jus de<br \/>\ncitron. Salez l\u00e9g\u00e8rement et ajoutez le persil, le thym, la feuille de laurier<br \/>\net quelques grains de poivre. Portez le tout \u00e0 \u00e9bullition et faites cuire 20-25<br \/>\nminutes \u00e0 d\u00e9couvert, \u00e0 petits bouillons. \u00c9cumez le fumet r\u00e9guli\u00e8rement en cours<br \/>\nde cuisson (enlevez la mousse qui se forme \u00e0 la surface). Passez au chinois.<br \/>\nR\u00e9servez le fumet. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les langoustines dans une grande casserole d\u2019eau<br \/>\nbouillante sal\u00e9e. \u00c0 la reprise de l\u2019\u00e9bullition, comptez 3 minutes. \u00c9gouttez et<br \/>\nrafra\u00eechissez-les \u00e0 l\u2019eau froide. D\u00e9cortiquez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les palourdes, les moules et les coques dans<br \/>\nune casserole \u00e0 couvert. Lorsqu\u2019elles sont ouvertes, c\u2019est pr\u00eat. \u00c0 l\u2019aide de<br \/>\nl\u2019\u00e9cumoire, r\u00e9cup\u00e9rez les coquillages. D\u00e9barrassez-vous des coques. R\u00e9servez<br \/>\nles coquillages d\u00e9cortiqu\u00e9s et le jus de cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites chauffer, tout en les<br \/>\nm\u00e9langeant, le fumet de poisson, 10 cl de jus de coquillages et la cr\u00e8me<br \/>\nliquide. Assaisonnez de sel et de poivre. Laissez mijoter 5 minutes et faites<br \/>\nmousser au mixeur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les crustac\u00e9s dans des assiettes creuses et<br \/>\nversez le fumet cr\u00e9m\u00e9 par-dessus. Saupoudrez d\u2019une pinc\u00e9e de piment d\u2019Espelette<br \/>\net d\u00e9corez d\u2019un brin d\u2019aneth. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Conservez le fumet<br \/>\nde poisson dans des sachets de cong\u00e9lation zipp\u00e9s ou dans un bac \u00e0 gla\u00e7ons et<br \/>\nplacez au cong\u00e9lateur.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me de courge butternut<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 190296\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image015.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2 ou 3<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 courge butternut (de 1 kg)\u2013 1 carotte \u2013 1 \u00e9chalote \u2013<br \/>\nBeurre\u2013 35 cl de lait d’avoine \u2013 Cannelle en poudre\u2013 Noix de muscade en poudre\u2013<br \/>\nCoriandre en grains\u2013 Thym\u2013 1 cuil. \u00e0 soupe de miel \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez la courge. Coupez-la grossi\u00e8rement en morceaux.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez dans un bol 2 morceaux que vous taillerez en<br \/>\npetits d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et lavez la carotte. D\u00e9taillez-la en petits d\u00e9s.<br \/>\nR\u00e9servez-en le tiers dans le bol avec les petits d\u00e9s de courge.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et ciselez l\u2019\u00e9chalote finement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre une noix de beurre et<br \/>\nfaites revenir 2-3 minutes l\u2019\u00e9chalote avec les morceaux de courge et les deux<br \/>\ntiers de la carotte. Ajoutez le lait d\u2019avoine ainsi que la cannelle, la muscade<br \/>\net les grains de coriandre. Assaisonnez de sel et de poivre et faites cuire 25<br \/>\nminutes environ \u00e0 petite \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale avec une noix de beurre, faites dorer les<br \/>\nd\u00e9s de courge et de carotte. Assaisonnez de thym et laissez mijoter sur feu<br \/>\ndoux 10 minutes. Versez le miel et enrobez les l\u00e9gumes pour bien les glacer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez la cr\u00e8me de courge \u00e0 l\u2019aide d\u2019un mixeur plongeant et<br \/>\najoutez une noix de beurre. Rectifiez l\u2019assaisonnement si n\u00e9cessaire. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la cr\u00e8me de courge dans les bols et<br \/>\nparsemez-les des d\u00e9s de courge et de carotte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me de rutabagas<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 190635\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image016.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 rutabagas \u2013 1 oignon \u2013 Beurre\u2013 Huile<br \/>\nd’olive\u2013 1 feuille de laurier<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 2 branches de thym \u2013 35 cl de<br \/>\nbouillon de volaille \u2013 15 cl de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection5>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>cr\u00e8me fra\u00eeche<br \/>\n\u00e9paisse \u2013 25 cl de lait \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et \u00e9pluchez les rutabagas, puis coupez-les en<br \/>\nmorceaux. \u00c9pluchez et \u00e9mincez l\u2019oignon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande casserole, faites chauffer un peu de beurre<br \/>\navec un filet d\u2019huile d\u2019olive et ajoutez l\u2019oignon et les morceaux de rutabaga.<br \/>\nFaites suer la pr\u00e9paration avec le laurier et le thym, 1 \u00e0 2 minutes, sur feu<br \/>\nmoyen \u00e0 vif. Versez ensuite le bouillon de volaille et assaisonnez de poivre et<br \/>\nde sel. Portez la pr\u00e9paration \u00e0 \u00e9bullition et laissez mijoter sur feu moyen, 20<br \/>\nminutes environ.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e8s que les rutabagas sont tendres, enlevez la feuille de<br \/>\nlaurier et le thym et mixez la soupe \u00e0 l\u2019aide d\u2019un mixeur plongeant (ou d\u2019un<br \/>\nblender). Ajoutez une noix de beurre, la cr\u00e8me fra\u00eeche et m\u00e9langez avec une<br \/>\ncuill\u00e8re en bois. Incorporez, pour terminer, le lait petit \u00e0 petit. M\u00e9langez,<br \/>\ngo\u00fbtez et rectifiez l\u2019assaisonnement en sel et en poivre si n\u00e9cessaire.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9chauffez le potage sur feu doux en remuant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Disposez la cr\u00e8me de rutabagas dans les bols, parsemez de<br \/>\nthym et d\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Rallongez le<br \/>\npotage avec du lait et\/ou du bouillon si vous le trouvez trop \u00e9pais.<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:24.0pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Cr\u00e8me de topinambours aux<br \/>\nnoisettes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 190844\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image017.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>500 g de topinambours \u2013 Huile d’olive\u2013 20 cl de lait \u2013 20<br \/>\ncl de cr\u00e8me liquide \u2013 3 cuil. \u00e0 soupe de noisettes grill\u00e9es et concass\u00e9es \u2013 Sel<br \/>\net poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les topinambours et coupez-les en morceaux.<br \/>\nFaites-les revenir dans un peu d\u2019huile d\u2019olive et ajoutez le lait. Laissez<br \/>\ncuire 20 minutes \u00e0 couvert. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout en y ajoutant la cr\u00e8me liquide, du sel et du<br \/>\npoivre. Si le m\u00e9lange est trop \u00e9pais, mettez un peu d\u2019eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dressez dans des assiettes \u00e0 soupe ou des bols en d\u00e9posant<br \/>\nsur la cr\u00e8me de topinambours des noisettes l\u00e9g\u00e8rement grill\u00e9es \u00e0 la po\u00eale. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nd\u00e9poser une po\u00eal\u00e9e de champignons sur la cr\u00e8me.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:6.7pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me perl\u00e9e d\u2019\u00e9pinards aux hu\u00eetres<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 191163\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image018.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : Budget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>1 oignon \u2013 1 cuil. \u00e0<br \/>\nsoupe d’huile d’olive \u2013 350 g d’\u00e9pinards \u2013 50 cl de bouillon de volaille \u2013 20<br \/>\ncl de cr\u00e8me liquide \u2013 1 cuil. \u00e0 soupe de tapioca \u2013 12 hu\u00eetres \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, faites revenir 5 minutes l\u2019oignon hach\u00e9<br \/>\ndans l\u2019huile d\u2019olive en remuant r\u00e9guli\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les \u00e9pinards pr\u00e9alablement pass\u00e9s sous l\u2019eau et<br \/>\nessor\u00e9s et m\u00e9langez 5 minutes pour les faire fondre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:34.25pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez le bouillon de volaille et continuez la<br \/>\ncuisson encore 5 minutes, ajoutez la cr\u00e8me liquide, mixez le tout puis<br \/>\nr\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire le tapioca dans un grand volume d\u2019eau<br \/>\nbouillante sal\u00e9e pendant 15 minutes \u00e0 feu doux puis \u00e9gouttez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ouvrez les hu\u00eetres et d\u00e9posez-les dans le bol d\u2019un<br \/>\ncuit-vapeur pour les cuire 2 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9sentez dans chaque assiette la cr\u00e8me d\u2019\u00e9pinards, 3<br \/>\nhu\u00eetres et d\u00e9posez un peu de tapioca. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour une saveur<br \/>\nplus color\u00e9e, ajoutez une pinc\u00e9e de curry dans la cr\u00e8me d\u2019\u00e9pinards et \u00bd cuil. \u00e0<br \/>\ncaf\u00e9 de curcuma en poudre dans l\u2019eau de cuisson du tapioca.<\/p>\n<h1 style='margin-top:0cm;margin-right:6.7pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin\u00e9e d\u2019oignons au cheddar<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 192202\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image019.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 cuil. \u00e0 soupe d’ail en poudre \u2013 500<br \/>\ng d’oignons \u2013 50 g de beurre \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00a025 g de farine \u2013 20 cl de vin blanc<br \/>\nsec \u2013 75 cl de bouillon de b\u0153uf<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>\u2013 150 g de<br \/>\ncheddar \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir 3 minutes l\u2019ail et les oignons \u00e9minc\u00e9s dans<br \/>\nle beurre chaud. Saupoudrez de farine et laissez blondir, mouillez de vin et de<br \/>\nbouillon. Faites cuire \u00e0 d\u00e9couvert 15 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Allumez le gril du four. Incorporez la moiti\u00e9 du cheddar<br \/>\nr\u00e2p\u00e9 dans la soupe sans cesser de remuer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Transvasez la soupe dans 4 cocottes, salez et poivrez.<br \/>\nR\u00e2pez le reste de cheddar et parsemez-en les bols de soupe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Glissez les cocottes au four sous le gril tr\u00e8s chaud.<br \/>\nLaissez cuire jusqu\u2019\u00e0 ce que la surface soit bien dor\u00e9e. Servez bien chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le cheddar peut<br \/>\n\u00eatre remplac\u00e9 par du gruy\u00e8re ou du comt\u00e9.<\/p>\n<h1 style='margin-top:0cm;margin-right:6.7pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Harira \u00e0 ma fa\u00e7on<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 191499\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image020.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Repos : trempage : 1 nuit \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>100 g de pois chiches \u2013 250 g de gigot<br \/>\nd’agneau \u2013 1 oignon \u2013 1 carotte \u2013 1 courgette \u2013 2 navets \u2013 1 branche de c\u00e9leri<br \/>\n\u2013 50 g de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection6>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>petits pois \u2013 3 tomates \u2013 1 bouquet de coriandre \u2013 1<br \/>\nbouquet de persil \u2013 6 feuilles de menthe \u2013 10 g de beurre \u2013 100 g de lentilles<br \/>\ncuites \u2013 250 g de concentr\u00e9 de tomates \u2013 Cannelle en poudre\u2013\u00a0 Safran en poudre\u2013<br \/>\nCarvi\u2013 Gingembre en poudre\u2013 80 g de farine \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a060 g de cheveux d’ange \u2013 1 \u0153uf \u2013 Sel\u2013 Poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>La veille, mettez les pois chiches \u00e0 tremper dans une<br \/>\ngrande quantit\u00e9 d\u2019eau froide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Le jour m\u00eame, d\u00e9taillez la viande en petits morceaux.<br \/>\n\u00c9gouttez les pois chiches et ciselez l\u2019oignon. Lavez et \u00e9pluchez les l\u00e9gumes :<br \/>\nla carotte, la courgette, les navets et la branche de c\u00e9leri. \u00c9cossez les<br \/>\npetits pois. Mondez les tomates (entaillez-les d\u2019une croix et plongezles<br \/>\nquelques secondes dans une eau bouillante, puis rafra\u00eechissezles dans l\u2019eau<br \/>\nglac\u00e9e, afin de retirer la peau plus facilement), coupez-les en quatre et<br \/>\nretirez les p\u00e9pins. Lavez les herbes et ciselez-les finement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un grand faitout, faites revenir l\u2019oignon dans le<br \/>\nbeurre et ajoutez la viande. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pois chiches, les lentilles, les petits pois,<br \/>\nle concentr\u00e9 de tomates ainsi que tous les l\u00e9gumes taill\u00e9s (tomates, navets,<br \/>\ncarotte, c\u00e9leri et courgette), les herbes cisel\u00e9es (coriandre, persil, menthe)<br \/>\net les \u00e9pices (ajoutez une pinc\u00e9e de safran, cannelle, carvi, gingembre).<br \/>\nAssaisonnez de sel et de poivre. Recouvrez le tout de 2 l d\u2019eau. Portez \u00e0<br \/>\n\u00e9bullition et faites cuire environ 30 minutes \u00e0 feu moyen. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ce temps \u00e9coul\u00e9, les pois chiches doivent \u00eatre cuits. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9layez 80 g de farine avec 40 cl d\u2019eau. M\u00e9langez bien afin<br \/>\nqu\u2019il n\u2019y ait pas de grumeaux. Ajoutez le m\u00e9lange \u00e0 la pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Poursuivez la cuisson 15 minutes et ajoutez ensuite les<br \/>\ncheveux d\u2019anges. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Brouillez un \u0153uf \u00e0 la fourchette et additionnez-le \u00e0 la<br \/>\nharira. M\u00e9langez bien. R\u00e9partissez la harira dans des bols et accompagnez-la<br \/>\nd\u2019un filet de jus de citron. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Conseil : la<br \/>\nharira est un velout\u00e9. Si il est trop \u00e9pais, rallongez-le avec un peu d\u2019eau.<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Marmites de velout\u00e9 de potiron aux ravioles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 191512\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image021.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 oignons \u2013 2 gousses d’ail \u2013 1 cuil. \u00e0 soupe d’huile<br \/>\nd’olive \u2013 500 g de potiron \u2013 1 cube de bouillon de volaille \u2013 1 plaquette de<br \/>\nravioles de Romans \u2013 Ciboulette\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez les oignons et hachez l\u2019ail. Faites fondre le tout<br \/>\ndans une casserole \u00e0 fond \u00e9pais, avec l\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et d\u00e9taillez le potiron en cubes. Ajoutez dans la<br \/>\ncasserole avec l\u2019ail et l\u2019oignon. M\u00e9langez et faites cuire 10 minutes sur feu<br \/>\ndoux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez 50 cl d\u2019eau. Ajoutez le cube de bouillon \u00e9miett\u00e9, du<br \/>\nsel et du poivre et faites mijoter 30 minutes environ, jusqu\u2019\u00e0 ce que le<br \/>\npotiron soit tendre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Passez ensuite au mixeur en ajoutant un peu d\u2019eau si la<br \/>\nconsistance du velout\u00e9 vous semble trop \u00e9paisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le velout\u00e9 de potiron bien chaud dans chaque petite<br \/>\nmarmite et d\u00e9posez \u00e0 la surface quelques ravioles. Laissez reposer<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>5 minutes environ avant de d\u00e9guster. D\u00e9corez de brins de<br \/>\nciboulette. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\n\u00e9galement d\u00e9corer la surface de cette soupe de baies roses.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:107.6pt;text-align:left;line-height:107%'>Minestrone \u00e0 ma fa\u00e7on<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 192153\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image022.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Repos : trempage : 1 nuit \u2022 Cuisson : 2 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>150 g d’haricots blancs \u2013 2 carottes \u2013<br \/>\n2 pommes de terre \u2013 2 courgettes \u2013 1 poireau \u2013 1 oignon \u2013 150 g de petits pois<br \/>\n\u2013 4 tomates \u2013 1 branche de c\u00e9leri \u2013 Huile d’olive\u2013 1 bouquet garni \u2013 4 feuilles<br \/>\nde sauge \u2013 150 g de lardons fum\u00e9s \u2013 2 l de bouillon de volaille \u2013 100 g de<br \/>\np\u00e2tes courtes \u2013 Sel et poivre <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le pesto<\/span><\/b><span style='color:#978136'> : 1<br \/>\nbouquet de basilic \u2013 3 gousses d’ail \u2013 50 g de pignons de pin \u2013 100 g de<br \/>\nparmesan r\u00e2p\u00e9 \u2013 20 cl d’huile d’olive \u2013\u00a0 Sel\u2013 Poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>La veille, mettez les haricots blancs \u00e0 tremper dans une<br \/>\ngrande quantit\u00e9 d\u2019eau froide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Le jour m\u00eame, lavez et \u00e9pluchez les carottes, les pommes de<br \/>\nterre, les courgettes, le poireau et l\u2019oignon. \u00c9cossez les petits pois. Mondez<br \/>\nles tomates (entaillez-les d\u2019une croix et plongez-les quelques secondes dans<br \/>\nune eau bouillante, puis rafra\u00eechissez-les dans l\u2019eau glac\u00e9e, afin de retirer<br \/>\nla peau plus facilement), coupez-les en quatre et retirez les p\u00e9pins. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9taillez les carottes, les pommes de terre, les<br \/>\ncourgettes, le poireau, l\u2019oignon et la branche de c\u00e9leri en petits d\u00e9s.<br \/>\n\u00c9gouttez les haricots blancs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande marmite, faites revenir l\u2019oignon cisel\u00e9<br \/>\navec un peu d\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les l\u00e9gumes coup\u00e9s en d\u00e9s, les haricots blancs, les<br \/>\npetits pois, le bouquet garni, la sauge, les lardons et versez le bouillon de<br \/>\nvolaille. Assaisonnez de sel et de poivre. Laissez mijoter au minimum 2 heures.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les p\u00e2tes et poursuivez la cuisson une dizaine de<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le pesto : lavez et ciselez le basilic, \u00e9pluchez<br \/>\nles gousses d\u2019ail, coupez-les en deux et enlevez le germe. Versez dans le bol<br \/>\ndu mixeur le basilic, l\u2019ail et les pignons. Mixez jusqu\u2019\u00e0 l\u2019obtention d\u2019une<br \/>\npur\u00e9e. Ajoutez peu \u00e0 peu le parmesan et l\u2019huile d\u2019olive, mixez.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Assaisonnez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la soupe dans des bols. D\u00e9gustez le minestrone<br \/>\naccompagn\u00e9 du pesto. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.05pt;\nmargin-left:3.75pt;line-height:107%'><b><span style='background:#DED5BD'>Conseil<br \/>\n: <\/span><\/b><span style='background:#DED5BD'>Le minestrone sera encore plus<br \/>\nsavoureux le lendemain.<\/span><br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Potage d\u2019antan<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 192391\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image023.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:.8pt;margin-right:11.45pt'><\/p>\n<p class=MsoNormal align=center style='margin-top:0cm;margin-right:0cm;\nmargin-bottom:24.75pt;margin-left:.5pt;text-align:center;line-height:104%;\nborder:none;padding:0cm'><span style='color:#978136'>500 g de panais \u2013 250 g de<br \/>\ntopinambours \u2013 Thym\u2013 Laurier\u2013 Huile \u00e0 frire\u2013 25 cl de bouillon de volaille \u2013 25<br \/>\ncl de lait \u2013 10 cl de cr\u00e8me liquide \u2013 20 g de beurre \u2013 Noix de muscade\u2013<br \/>\nCoriandre\u2013 Huile d’argan\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et \u00e9pluchez les panais et les topinambours. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez 1\/2 panais et 2 topinambours en fines lamelles pour<br \/>\nla confection des chips. R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:4.75pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Coupez le reste des l\u00e9gumes en gros d\u00e9s. Faites-les<br \/>\ncuire dans une casserole remplie d\u2019eau sal\u00e9e avec le thym et le laurier pendant<br \/>\n25 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pendant ce temps, pr\u00e9parez les chips de l\u00e9gumes : faites<br \/>\nfrire les lamelles de panais et de topinambour dans un bain d\u2019huile chaude. D\u00e8s<br \/>\nqu\u2019elles sont bien dor\u00e9es, \u00e9gouttez-les sur du papier absorbant et salez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez et mixez les l\u00e9gumes cuits. Ajoutez le bouillon de<br \/>\nvolaille et le lait. M\u00e9langez et ajoutez la cr\u00e8me liquide ainsi que le beurre.<br \/>\nAssaisonnez de sel, de poivre et de muscade. R\u00e9chauffez le potage sur feu moyen<br \/>\nen remuant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le potage dans des bols, parsemez de coriandre<br \/>\nfra\u00eeche, d\u2019un filet d\u2019huile d\u2019argan et accompagnez de chips de l\u00e9gumes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Rallongez le<br \/>\npotage avec du lait et\/ou du bouilllon si vous le trouvez trop \u00e9pais.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Potage de l\u00e9gumes \u00e0 la cr\u00e8me<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 192978\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image024.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>300 g de pommes de terre \u2013 400 g de<br \/>\ncarottes \u2013 300 g de poireaux<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 200 g de navets \u2013 Ciboulette\u2013 15 cl<br \/>\nde cr\u00e8me liquide \u2013 \u00bc de<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>citron \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les l\u00e9gumes et coupez-les en gros d\u00e9s. Plongez-les<br \/>\ndans 1,5 l d\u2019eau froide sal\u00e9e, portez doucement \u00e0 \u00e9bullition et laissez cuire<br \/>\npendant 45 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9crasez finement les l\u00e9gumes avec un mixeur plongeant ou au<br \/>\nblender. Salez et poivrez \u00e0 votre go\u00fbt. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ciselez finement la ciboulette. Incorporez-la \u00e0 la cr\u00e8me<br \/>\nfra\u00eeche sal\u00e9e et poivr\u00e9e. Ajoutez ensuite un filet de jus de citron. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez le potage dans des bols. D\u00e9posez une cuiller\u00e9e<br \/>\nde cr\u00e8me aromatis\u00e9e. Servez bien chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter du fromage r\u00e2p\u00e9 et quelques cro\u00fbtons dessus.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Potage de l\u00e9gumes vitamin\u00e9<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 193214\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image025.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 pommes de terre \u2013 1 blanc de poireau<br \/>\n\u2013 2 carottes \u2013 2 courgettes<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>(de petit calibre)\u2013 2 navets (de petit<br \/>\ncalibre)\u2013 1 oignon<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez, lavez et coupez en petits morceaux les pommes de<br \/>\nterre, le blanc de poireau, les carottes, les courgettes et les navest. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites revenir quelques minutes<br \/>\nl’oignon \u00e9minc\u00e9. Ajoutez les l\u00e9gumes et m\u00e9langez. Recouvrez \u00e0 hauteur d\u2019eau et<br \/>\nfaites cuire 30 minutes. \u00c0 la fin de la cuisson, mixez pour obtenir un potage<br \/>\nonctueux et servez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce potage peut<br \/>\naussi \u00eatre r\u00e9alis\u00e9 avec des petits pois, des haricots verts ou du potiron. Pour<br \/>\nune consistance plus velout\u00e9e, ajoutez deux portions de fromage fondu avant de<br \/>\nmixer.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:86.35pt;text-align:left;line-height:107%'>Potage riz et champignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 193477\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image026.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:104%;border:none;padding:0cm'><span\nstyle='color:#978136'>40 g de riz \u2013 40 cl de lait \u2013 160 g de champignons de<br \/>\nParis <\/span>Faites cuire le riz dans une casserole avec le lait pendant 10<br \/>\nminutes. Salez et poivrez. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez les champignons, \u00f4tez les pieds et coupez les<br \/>\nchapeaux en fines lamelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez ces champignons dans la casserole de riz \u00e0<br \/>\nmi-cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez la pr\u00e9paration et servez.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter un peu de gruy\u00e8re r\u00e2p\u00e9 avant de servir.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Remix de tomates aux cheveux d\u2019ange et au lait de coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 193903\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image027.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n5 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>500 g de pur\u00e9e de tomates \u2013 2 cuil. \u00e0 caf\u00e9 de curry \u2013 10<br \/>\ncl de lait de coco \u2013 6 cuil. \u00e0 soupe de vermicelle \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir \u00bd l d\u2019eau et la pur\u00e9e de tomates dans une<br \/>\ncasserole, puis ajoutez le curry, le lait de coco, du sel et du poivre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les vermicelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire quelques minutes et servez chaud.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Conseil : vous<br \/>\npouvez faire la m\u00eame chose avec des coquillettes ou des petites lettres, et<br \/>\najouter des d\u00e9s de jambon, des lardons ou des morceaux de chorizo. Si vous en<br \/>\navez, parsemez les p\u00e2tes d\u2019herbes aromatiques (basilic, persil…).<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:115.75pt;text-align:left;line-height:107%'>Soupe \u00e0 l\u2019ail d\u2019Arleux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 194294\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image028.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes\u00a0 \u2022 Cuisson : 40 minutes \u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.85pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g d’ail fum\u00e9 \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 500<br \/>\ng de pommes de terre \u2013 2 carottes \u2013 Thym\u2013 6 tranches de pain de campagne \u2013 100<br \/>\ng de gruy\u00e8re r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez l\u2019ail, faites-le revenir l\u00e9g\u00e8rement<br \/>\ndans l\u2019huile. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pommes de terre, les carottes r\u00e2p\u00e9es, deux<br \/>\npinc\u00e9es de thym, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez d\u2019eau et laissez cuire 30 minutes, puis mixez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites griller le pain, placez-le dans les assiettes,<br \/>\nrecouvrez-le de gruy\u00e8re puis versez la soupe bien chaude. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe \u00e0 l\u2019oignon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 194066\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image029.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n35 minutes \u2022 Cuisson : 3 h 20\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4 \u00e0 6<br \/>\nverrines<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour le bouillon<br \/>\nde volaille<\/span><\/b><span style='color:#978136'> : 1 oignon \u2013 1 carotte \u2013 3<br \/>\ngousses d’ail \u2013 \u00bd poireau \u2013 Beurre\u2013 3 kg de carcasses de volailles (poulet ou<br \/>\ncanard) \u2013 Clous de girofle\u2013 Thym\u2013 Laurier\u2013 Persil\u2013 5 graines de baies rouges \u2013<br \/>\n10 graines de coriandre \u2013 Sel de c\u00e9leri <b>Pour la soupe \u00e0 l\u2019oignon<\/b> : 2<br \/>\noignons \u2013 1,5 cuil. \u00e0 soupe de graisse de canard \u2013 80 cl de bouillon de<br \/>\nvolaille \u2013 6 tranches de pain de campagne \u2013 Fromage r\u00e2p\u00e9\u2013 Fleur de sel\u2013 Sel et<br \/>\npoivre du moulin<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le bouillon : lavez et d\u00e9taillez les l\u00e9gumes.<br \/>\n\u00c9pluchez et \u00e9mincez l\u2019oignon finement. \u00c9pluchez et d\u00e9taillez la carotte en<br \/>\nquatre. \u00c9pluchez et d\u00e9germez l\u2019ail. Taillez le poireau en deux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez dans un grand faitout un peu de mati\u00e8re grasse et<br \/>\nfaites dorer la carcasse de volaille pr\u00e9alablement d\u00e9coup\u00e9e en morceaux<br \/>\n(demandez \u00e0 votre boucher de vous la pr\u00e9parer). Ajoutez-y les l\u00e9gumes (poireau,<br \/>\ncarotte, oignon piqu\u00e9 des clous de girofle, ail) ainsi que le thym, le laurier,<br \/>\nle persil, les baies, les graines de coriandre et le sel de c\u00e9leri. Couvrez<br \/>\nd\u2019eau \u00e0 hauteur et faites cuire au moins 2 h 30 \u00e0 petite \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9cumez r\u00e9guli\u00e8rement la mousse qui peut se former \u00e0 la<br \/>\nsurface et d\u00e9graissez si n\u00e9cessaire. Filtrez et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la soupe \u00e0 l\u2019oignon : \u00e9mincez les oignons en fines<br \/>\nrondelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole \u00e0 fond \u00e9pais, faites chauffer la graisse<br \/>\nde canard et faites fondre les oignons 30 minutes \u00e0 couvert d\u2019un papier<br \/>\nsulfuris\u00e9, sur feu moyen \u00e0 doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez ensuite 80 cl de bouillon maison. Laissez mijoter<br \/>\nle tout 10 \u00e0 15 minutes sur feu moyen. Assaisonnez de sel et de poivre du<br \/>\nmoulin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin:0cm;text-align:justify;text-justify:inter-ideograph;\ntext-indent:0cm;line-height:104%'>D\u00e9coupez six tranches \u00e9paisses de pain de campagne<br \/>\nde la taille de vos verrines. Ajoutez du fromage r\u00e2p\u00e9 et faites-les toaster<br \/>\nsous le gril. R\u00e9partissez le bouillon dans les verrines et d\u00e9posez les tartines<br \/>\ndessus. Saupoudrez de fleur de sel et de poivre du moulin.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Conservez le<br \/>\nbouillon au cong\u00e9lateur dans des sachets zipp\u00e9s pour une utilisation<br \/>\nult\u00e9rieure.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe \u00e0 l’oignon et \u00e0 la bi\u00e8re<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 193926\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image030.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 55 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 d’oignons \u2013 30 g de beurre \u2013 1 l de<br \/>\nbouillon de volaille \u2013 33 cl de bi\u00e8re brune \u2013 1 de gousse d’ail \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez finement les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer le beurre dans une casserole et faites-y<br \/>\nsuer les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le bouillon de volaille, puis la bi\u00e8re. Salez,<br \/>\npoivrez et ajoutez la gousse d’ail. Faites cuire \u00e0 feu moyen pendant 45<br \/>\nminutes.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez bien chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:7.45pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter du fromage r\u00e2p\u00e9 et faites gratiner au four.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe \u00e0 l\u2019oignon gratin\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 194728\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image031.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 oignons \u2013 20 g de margarine \u2013 1 cuil. \u00e0 soupe de farine<br \/>\n\u2013 2 cubes de bouillon \u2013 \u00bc de baguette \u2013 40 g d’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez les oignons. Faites fondre la margarine<br \/>\ndans une cocotte et mettez les oignons \u00e0 cuire, ils doivent l\u00e9g\u00e8rement colorer.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine, m\u00e9langez bien puis couvrez avec 1 l<br \/>\nd\u2019eau et ajoutez les cubes de bouillon. Laissez cuire \u00e0 petits bouillons<br \/>\npendant 15 minutes. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la baguette en tron\u00e7ons \u00e9pais et placez-les dans les<br \/>\nmini cocottes. Versez la soupe sur le pain puis saupoudrez d\u2019emmental r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:42.3pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Mettez au four sous le gril le temps de gratiner la<br \/>\nsoupe, 5 \u00e0 10 minutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe acidul\u00e9e au c\u00e9leri-rave<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 195143\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image032.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 de pommes \u2013 1 de c\u00e9leri-rave \u2013 Huile<br \/>\nd’olive\u2013 1,2 l de bouillon de l\u00e9gumes \u2013 Piment d’Espelette en poudre\u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et r\u00e2pez les pomme et le c\u00e9leri. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites-les revenir dans une cocotte avec un peu d’huile<br \/>\nd’olive. Ajoutez le bouillon et une pinc\u00e9e de piment d’Espelette. Faites<br \/>\nmijoter 25 minutes \u00e0 couvert. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez et salez \u00e0 votre go\u00fbt. Saupoudrez d’un soup\u00e7on de<br \/>\npiment d’Espelette au moment de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe au pistou<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 195077\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image033.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 3 heures \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>80 g d’haricots blancs \u2013 80 g d’haricots rouges \u2013 1<br \/>\ncourgette \u2013 2 carottes \u2013 2 pommes de terre \u2013 100 g d’haricots verts \u2013 1 oignon<br \/>\n\u2013\u00a0 30 g de vermicelle \u2013 80 g de fromage r\u00e2p\u00e9 \u2013 Sel et poivre <b>Pour le pistou<\/b><br \/>\n: \u2013 2 tomates \u2013 3 gousses d’ail \u2013 20 feuilles de basilic \u2013 1 cuil. \u00e0 soupe de<br \/>\ncoulis de tomates \u2013 15 cl d’huile d’olive<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites pr\u00e9alablement tremper les haricots blancs et rouges<br \/>\n3 heures avant dans de l\u2019eau froide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez tous les l\u00e9gumes en petits carr\u00e9s, les haricots<br \/>\nverts en tron\u00e7ons. Mettez le tout dans une casserole avec les haricots, salez,<br \/>\npoivrez et couvrez d\u2019eau. Laissez cuire 50 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les tomates 30 secondes dans de l\u2019eau bouillante,<br \/>\npuis \u00e9pluchez-les et \u00e9p\u00e9pinez-les. Mixez-les avec l\u2019ail, le basilic, le coulis<br \/>\net l\u2019huile d\u2019olive. Ajoutez le pistou aux l\u00e9gumes ainsi que les vermicelles,<br \/>\nportez \u00e0 \u00e9bullition et arr\u00eatez le feu. Laissez reposer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez et parsemez de fromage. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le fromage r\u00e2p\u00e9 par du parmesan.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:66.35pt;text-align:left;line-height:107%'>Soupe aux choux de<br \/>\nBruxelles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 195478\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image034.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 cube de bouillon \u2013 500 g de tomates<br \/>\n\u2013 500 g de choux de<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>Bruxelles \u2013 2 oignons \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013<br \/>\n100 g de lardons fum\u00e9s \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez 1,5 l de bouillon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les tomates en morceaux. Faites-les cuire avec 3<br \/>\ncuil. \u00e0 soupe de bouillon. Assaisonnez de sel et de poivre. Passez au mixeur,<br \/>\npuis filtrez au tamis. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites blanchir les choux de Bruxelles dans un grand volume<br \/>\nd\u2019eau bouillante pendant 5 minutes. \u00c9gouttez. Mixez les choux de<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Bruxelles et la pur\u00e9e de tomates et ajoutez le reste de<br \/>\nbouillon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, faites revenir les oignons \u00e9minc\u00e9s dans<br \/>\nl\u2019huile d\u2019olive, puis ajoutez les lardons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez les lardons et les oignons dans le potage<br \/>\nchoux-tomates. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ajoutez des<br \/>\ncro\u00fbtons \u00e0 l\u2019ail sur la soupe.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe aux l\u00e9gumes d\u2019autrefois<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 195288\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image035.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>250 g de panais \u2013 100 g de topinambours \u2013 250 g de<br \/>\nrutabagas \u2013\u00a0 150 g de carottes \u2013 1 d’oignon \u2013 2 gousses d’ail \u2013 Huile d’olive\u2013<br \/>\n1 cuil. \u00e0 soupe de graines de fenouil \u2013 1 cuil. \u00e0 caf\u00e9 de curcuma \u2013 1 l de<br \/>\nbouillon de l\u00e9gumes \u2013 20 cl de lait<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:14.75pt;margin-bottom:\n.15pt;margin-left:-.25pt'>\u00c9pluchez et coupez les l\u00e9gumes en petits d\u00e9s. \u00c9mincez<br \/>\nl\u2019oignon et l\u2019ail.\u00a0 <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, faites revenir l\u2019oignon et l\u2019ail dans un<br \/>\npeu d\u2019huile d\u2019olive avec les graines de fenouil et les \u00e9pices. Ajoutez les<br \/>\nl\u00e9gumes, faites dorer quelques minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le bouillon, couvrez et laissez mijoter 45 minutes<br \/>\nen remuant de temps en temps. Quand les l\u00e9gumes sont bien cuits, ajoutez le<br \/>\nlait, prolongez la cuisson quelques minutes et mixez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:76.95pt;text-align:left;line-height:107%'>Soupe cr\u00e9meuse de saumon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 196062\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image036.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>300 g de pommes de terre \u2013 2 blancs de poireau \u2013 1 oignon<br \/>\n\u2013 1 cube de bouillon \u2013 300 g de pav\u00e9s de saumon \u2013 2 branches d’aneth \u2013 15 cl de<br \/>\ncr\u00e8me liquide enti\u00e8re \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez, lavez les pommes de terre et coupez-les en d\u00e9s.<br \/>\nCoupez les poireaux en rondelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pommes de terre dans une casserole avec l\u2019oignon<br \/>\n\u00e9minc\u00e9, ajoutez le cube de bouillon et couvrez d\u2019eau. Mettez \u00e0 cuire 10 minutes<br \/>\npuis ajoutez les poireaux et poursuivez la cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Cinq minutes avant la fin de la cuisson, ajoutez le saumon<br \/>\ncoup\u00e9 en d\u00e9s, l\u2019aneth cisel\u00e9, la cr\u00e8me, salez et poivrez. Laissez finir la<br \/>\ncuisson sur un feu tr\u00e8s doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, remplissez les cocottes et saupoudrez<br \/>\nde quelques pluches d\u2019aneth. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe d\u2019hiver<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 195968\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image037.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4 \u00e0 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de panais \u2013 200 g de carottes \u2013<br \/>\n450 g de courges musqu\u00e9es<\/span><\/p>\n<p class=MsoNormal style='margin-left:12.5pt;text-indent:-12.5pt;line-height:\n108%;border:none;padding:0cm'><span style='line-height:108%;color:#978136'>\u2013<span\nstyle='font:7.0pt \"Times New Roman\"'>   <\/span><\/span><span\nstyle='color:#978136'>1 oignon \u2013 1 blanc de poireau \u2013 Huile d’olive\u2013 1 feuille<br \/>\nde laurier<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:12.5pt;text-indent:-12.5pt;line-height:108%;border:none;padding:\n0cm'><span style='line-height:108%;color:#978136'>\u2013<span style='font:7.0pt \"Times New Roman\"'>  <br \/>\n<\/span><\/span><span style='color:#978136'>3 branches de thym \u2013 75 cl de<br \/>\nbouillon de volaille \u2013 20 cl de cr\u00e8me liquide \u2013 10 g de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et \u00e9pluchez les panais et les carottes ainsi que les<br \/>\ncourges puis coupez-les en morceaux. \u00c9pluchez et \u00e9mincez l\u2019oignon et le<br \/>\npoireau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande casserole, faites chauffer un peu d\u2019huile<br \/>\nd\u2019olive et faites suer l\u2019oignon et le poireau avec le laurier et le thym.<br \/>\nAjoutez ensuite les carottes, la courge et les panais. Faites revenir le tout 1<br \/>\n\u00e0 2 minutes, puis versez le bouillon de volaille et assaisonnez de poivre.<br \/>\nPortez \u00e0 \u00e9bullition, puis laissez mijoter les l\u00e9gumes sur feu moyen, 20 \u00e0 25<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez ensuite la soupe \u00e0 l\u2019aide d\u2019un blender ou d\u2019un mixeur<br \/>\nplongeant et ajoutez la cr\u00e8me fra\u00eeche ainsi qu\u2019une noix de beurre. M\u00e9langez,<br \/>\ngo\u00fbtez et rectifiez l\u2019assaisonnement en sel et en poivre si n\u00e9cessaire.<br \/>\nR\u00e9chauffez le potage sur feu doux en remuant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Disposez la soupe d\u2019hiver dans les bols, parsemez de thym<br \/>\net d\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Rallongez le<br \/>\npotage avec du lait et\/ou du bouillon si vous le trouvez trop \u00e9pais.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de courgette \u00e0 la Vache qui rit<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 196247\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image038.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 de courgettes \u2013 2 cubes de bouillon<br \/>\nde volaille \u2013 10 portions de<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>La vache qui rit\u00ae \u2013 1 bouquet de<br \/>\nciboulette \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et \u00e9pluchez les courgettes. \u00d4tez les extr\u00e9mit\u00e9s et<br \/>\ncoupez les courgettes en gros morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer une tr\u00e8s grande casserole remplie d’eau et<br \/>\nd\u00e9posezy les cubes de bouillon de volaille. Portez \u00e0 \u00e9bullition puis d\u00e9posez<br \/>\nles courgettes. Laissez cuire 20 minutes \u00e0 feu moyen. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l’aide d’une \u00e9cumoire, placez les courgettes dans le bol<br \/>\nd’un blender, ajoutez les portions de Vache qui rit ainsi que la ciboulette<br \/>\ncisel\u00e9e. Salez, poivrez puis mixez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez la soupe aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de cresson<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 196697\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image039.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes\u00a0 \u2022 Cuisson : 45 minutes \u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 bottes de cresson \u2013 1 oignon \u2013<br \/>\nMargarine\u2013 4 pommes de terre \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a01 cube de bouillon de l\u00e9gumes \u2013 3 cuil. \u00e0 soupe de cr\u00e8me<br \/>\nfra\u00eeche \u00e9paisse \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez le cresson, retirez les grosses tiges. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:11.45pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Faites-le revenir avec l\u2019oignon \u00e9minc\u00e9 dans une noix<br \/>\nde margarine, puis ajoutez les pommes de terre coup\u00e9es en d\u00e9s et le cube de<br \/>\nbouillon. Couvrez avec 1 l d\u2019eau, salez, poivrez et laissez cuire 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>V\u00e9rifiez la cuisson des pommes de terre \u00e0 l\u2019aide d\u2019un<br \/>\ncouteau, puis mixez le tout. Ajoutez la cr\u00e8me et servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de lentilles au curcuma<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 196850\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image040.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de tomates \u2013 1 d’oignon \u2013 1 gousse d’ail \u2013 Huile<br \/>\nd’olive\u2013 \u00bd bo\u00eete de concentr\u00e9 de tomates \u2013 1 cuil. \u00e0 soupe de curcuma \u2013 \u00bd cuil.<br \/>\n\u00e0 caf\u00e9 de cumin en poudre \u2013 250 g de lentilles corail \u2013 75 cl de bouillon de<br \/>\nl\u00e9gumes<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mondez les tomates et coupez-les en morceaux grossiers. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et hachez l’oignon et la gousse d\u2019ail. Faites-les<br \/>\nrevenir dans de l\u2019huile d\u2019olive dans une cocotte. Ajoutez le concentr\u00e9 de<br \/>\ntomates et les \u00e9pices, m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:24.8pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez les lentilles puis le bouillon de l\u00e9gumes,<br \/>\nlaissez mijoter 40 minutes. Servez bien chaud. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de lentilles au foie gras<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 197250\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image041.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>500 g de lentilles \u2013 1 cube de<br \/>\nbouillon de volaille \u2013 100 g d’oignons<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 2 gousses d’ail \u2013 1 clou de girofle \u2013 1 poireau \u2013 1<br \/>\ncarotte \u2013 1 bouquet de coriandre \u2013 20 cl de lait \u2013 4 tranches de foie gras de<br \/>\ncanard mi-cuit \u00ab au torchon \u00bb \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les lentilles dans un grand volume d\u2019eau froide<br \/>\nsal\u00e9e. Ajoutez le cube de bouillon, les oignons, l\u2019ail, le clou de girofle, le<br \/>\npoireau et la carotte \u00e9pluch\u00e9s et coup\u00e9s en tron\u00e7ons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez \u00e0 \u00e9bullition, puis faites mijoter 30 minutes. En fin<br \/>\nde cuisson, ajoutez la coriandre hach\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez les lentilles \u00e9goutt\u00e9es avec un peu de lait et de bouillon<br \/>\nde cuisson jusqu\u2019\u00e0 obtenir la consistance souhait\u00e9e. Servez dans des assiettes<br \/>\ncreuses et parsemez de d\u00e9s de foie gras. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le lait par du lait de coco pour une touche plus exotique.<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de navets et cerfeuil<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 197136\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image042.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 botte de navets \u2013 30 g de beurre \u2013 1<br \/>\nl de bouillon de volaille \u2013 1 botte de cerfeuil \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les navets et coupez-les en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir les navets dans du beurre. Lorsqu\u2019ils sont<br \/>\nl\u00e9g\u00e8rement dor\u00e9s, couvrez-les de bouillon. Salez, poivrez. Laissez cuire<br \/>\njusqu\u2019\u00e0 ce que les navets soient tendres. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:42.25pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Passez la pr\u00e9paration au blender. Remettez sur le feu<br \/>\npour 20 minutes en ajoutant le cerfeuil lav\u00e9 et cisel\u00e9. Servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.05pt;\nmargin-left:3.75pt;line-height:107%'><b><span style='background:#DED5BD'>Conseil<br \/>\n: <\/span><\/b><span style='background:#DED5BD'>Vous pouvez ajouter une pinc\u00e9e de<br \/>\ncurry et des oignons.<\/span><br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de poireaux au roquefort<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 198566\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image043.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>800 g de poireaux \u2013 20 g de beurre \u2013 4<br \/>\npommes de terre \u2013 200 g de roquefort \u2013 20 cl de cr\u00e8me fleurette \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les poireaux en laissant 4 cm de vert. R\u00e9unissez<br \/>\nle reste de vert en bouquet.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le blanc en rondelles, faites-les fondre 10 minutes<br \/>\navec le beurre en remuant souvent. Versez 1 l d\u2019eau. Salez, poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez \u00e0 \u00e9bullition, ajoutez les pommes de terre pel\u00e9es et<br \/>\ncoup\u00e9es en quartiers et le bouquet vert. Laissez cuire 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enlevez le bouquet. Mixez la soupe. D\u00e9layez le roquefort<br \/>\navec la cr\u00e8me. Incorporez-le \u00e0 la soupe, faites r\u00e9chauffer sans faire bouillir.<br \/>\nServez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez avec des<br \/>\ncro\u00fbtons aill\u00e9s et des noix.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de poisson de Dunkerque<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 198937\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image044.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration : 30<br \/>\nminutes\u00a0 \u2022 Cuisson : 45 minutes \u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 kg de poissons \u00e0 chair blanche \u2013 1<br \/>\ncarotte \u2013 2 pommes de terre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>\u2013 1 oignon \u2013 4<br \/>\ngousses d’ail \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 25 cl de vin blanc \u2013 Persil\u2013 1<br \/>\ncuil. \u00e0 soupe de fond de poisson \u2013 2 cuil. \u00e0 soupe de concentr\u00e9 de tomates \u2013<br \/>\nCro\u00fbton \u00e0 l’ail\u2013 Fromage r\u00e2p\u00e9\u2013\u00a0 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez les ar\u00eates des poissons et coupez-les en morceaux.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les l\u00e9gumes en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites blondir l\u2019oignon \u00e9minc\u00e9 et l\u2019ail dans l\u2019huile<br \/>\nd\u2019olive. Ajoutez les l\u00e9gumes, le vin blanc et laissez cuire 10 minutes. Ajoutez<br \/>\ndu persil hach\u00e9, le fond de poisson, le concentr\u00e9 de tomates, puis m\u00e9langez les<br \/>\npoissons coup\u00e9s en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez 2 l d\u2019eau et laissez cuire 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez la soupe, rectifiez l\u2019assaisonnement et servez-la<br \/>\nbien chaude avec des cro\u00fbtons aill\u00e9s et du fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.95pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe de poulet<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 198837\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image045.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 poivron rouge \u2013 1 oignon \u2013 2 escalopes de poulet<br \/>\n(fines)\u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 1 gousse d’ail \u2013 Le jus de 1 citron<br \/>\nvert\u2013 2 cuil. \u00e0 soupe de sauce soja \u2013 1 cuil. \u00e0 soupe de coriandre (hach\u00e9e)\u2013 20<br \/>\ncl de lait de coco \u2013 20 g de pois gourmands \u2013 \u00a0Feuilles de coriandre\u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9p\u00e9pinez le poivron et coupez-le en lani\u00e8res. \u00c9mincez<br \/>\nl\u2019oignon et coupez le poulet en lani\u00e8res. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer l\u2019huile dans une sauteuse et mettez la<br \/>\nviande \u00e0 dorer. Retirez-la et mettez l\u2019oignon \u00e0 suer pendant 5 minutes sans le<br \/>\nfaire colorer, ajoutez les lani\u00e8res de poivron et continuez la cuisson 10<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Replacez la viande dans la sauteuse avec l\u2019ail hach\u00e9, le<br \/>\njus de citron, la sauce soja et la coriandre hach\u00e9e. Salez l\u00e9g\u00e8rement, poivrez<br \/>\net versez le lait de coco puis ajoutez 40 cl d\u2019eau. Laissez cuire apr\u00e8s<br \/>\n\u00e9bullition pendant 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pois gourmands, poursuivez la cuisson 5<br \/>\nminutes. Ajustez l\u2019assaisonnement puis r\u00e9partissez la soupe dans les cocottes,<br \/>\nd\u00e9corez de feuilles de coriandre et servez.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:9.45pt;text-align:left;line-height:107%'>Soupe gratin\u00e9e de macaroni<br \/>\naux oignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.25pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 197242\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image046.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 oignons \u2013 10 g de beurre \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de farine \u2013 50 g de macaroni \u2013 40 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez les oignons et coupez-les en fines rondelles, puis<br \/>\nfaites-les revenir quelques minutes \u00e0 feu vif dans une casserole avec le<br \/>\nbeurre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine, remuez, puis arrosez avec 50 cl d\u2019eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez, poivrez et laissez bouillir pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir 1 l d\u2019eau sal\u00e9e dans une autre casserole et<br \/>\nfaites-y cuire les macaroni al dente, puis \u00e9gouttez-les et coupez-les en petits<br \/>\ntron\u00e7ons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Quand les oignons sont cuits, ajoutez les macaroni et<br \/>\nr\u00e9partissez la soupe dans des bols ou des cassolettes allant au four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nappez de gruy\u00e8re r\u00e2p\u00e9 et passez quelques minutes sous le<br \/>\ngril du four, le temps de faire gratiner le dessus. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter de la muscade ou du paprika. Vous pouvez \u00e9galement d\u00e9poser une tranche<br \/>\nde pain de mie au fond de chaque ramequin avant de verser la soupe.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection7>\n<h1 style='margin-top:0cm;margin-right:3.75pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe mexicaine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 4490\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image047.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:.8pt;margin-right:.8pt'><\/p>\n<p class=MsoNormal align=center style='margin-top:0cm;margin-right:0cm;\nmargin-bottom:24.75pt;margin-left:.5pt;text-align:center;line-height:104%;\nborder:none;padding:0cm'><span style='color:#978136'>1 d’oignon \u2013 3 gousses<br \/>\nd’ail \u2013 2 de poivrons rouges \u2013 2 de piments doux \u2013 10 feuilles de coriandre \u2013<br \/>\nHuile d’olive\u2013 90 cl de bouillon de l\u00e9gumes \u2013 75 cl de coulis de tomates \u2013 2<br \/>\ncuil. \u00e0 soupe de concentr\u00e9 de tomates \u2013 400 g d’haricots rouges en bo\u00eete \u2013 3<br \/>\ncuil. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse all\u00e9g\u00e9e \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez l’oignon et r\u00e9duisez l’ail en pur\u00e9e. Coupez les<br \/>\npoivrons et les piments en petits d\u00e9s. \u00c9mincez la coriandre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:9.55pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Faites revenir l’oignon et l’ail dans une cocotte<br \/>\navec un peu d’huile d’olive. Ajoutez les poivrons et les piments, laissez cuire<br \/>\nquelques minutes. Ajoutez le bouillon, le coulis de tomates, le concentr\u00e9e de<br \/>\ntomates, les haricots et la coriandre. Laissez cuire \u00e0 couvert 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez avec la cr\u00e8me, assaisonnez et redonnez un bouillon avant<br \/>\nde servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:3.75pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe minestrone l\u00e9g\u00e8re<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 4578\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image048.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 h 05\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 blancs de poireau \u2013 4 carottes \u2013 2<br \/>\nnavets \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 2 gousses d’ail \u2013 2 cuil. \u00e0 soupe de<br \/>\nbouillon de l\u00e9gumes \u2013\u00a0 200 g d’haricots plats \u2013 400 g de tomates concass\u00e9es en<br \/>\nbo\u00eete \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a020 g de spaghetti (fins)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez, \u00e9pluchez et taillez tous les l\u00e9gumes en petits d\u00e9s.<br \/>\nFaites-les revenir 5 minutes dans la cocotte dans l\u2019huile d\u2019olive avec l\u2019ail<br \/>\n\u00e9cras\u00e9. Lorsqu\u2019ils sont translucides, mouillez avec le bouillon, salez et<br \/>\npoivrez. Laissez cuire 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les haricots plats, les tomates concass\u00e9es et les<br \/>\nspaghetti. Laissez cuire encore 20 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Comme son nom<br \/>\nl\u2019indique, cette \u00ab grosse soupe \u00bb<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'>(traduction de l\u2019italien) peut<br \/>\nfacilement remplacer le plat principal.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:3.75pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe mix\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 4660\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image049.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 h 40\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 pommes de terre \u2013 3 carottes \u2013 3<br \/>\npoireaux \u2013 1 l de bouillon de volaille \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez tous les l\u00e9gumes puis coupez-les en petits<br \/>\nmorceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez dans une marmite et couvrez avec le bouillon de<br \/>\nvolaille. Salez et poivrez. Laissez cuire 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez au bras \u00e0 soupe. Rectifiez l’assaisonnement au<br \/>\nbesoin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:26.2pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez dans des bocaux ou des bouteilles et<br \/>\nst\u00e9rilisez pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection8>\n<h1 style='margin-top:0cm;margin-right:9.15pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe poireaux-pommes de terre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 198125\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image050.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 1 h 20\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 poireaux \u2013 500 g de pommes de terre<br \/>\n\u2013 2 oignons \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 1 cube de bouillon de l\u00e9gumes \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les poireaux et coupez-les en rondelles. \u00c9pluchez<br \/>\nles pommes de terre et coupez-les en cubes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et \u00e9mincez les oignons puis faites-les revenir dans<br \/>\nune cocotte sur feu doux avec de l\u2019huile d\u2019olive. Ajoutez les rondelles de<br \/>\npoireau et les cubes de pomme de terre. M\u00e9langez et faites revenir ces l\u00e9gumes<br \/>\ndurant 10 minutes environ sur feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez 1,5 l d\u2019eau et le cube de bouillon \u00e9miett\u00e9, puis<br \/>\nlaissez cuire pendant 1 heure environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Avant de mixer la<br \/>\nsoupe, r\u00e9servez quelques lamelles de poireau pour la d\u00e9coration. Vous pouvez<br \/>\n\u00e9galement remplacer les poireaux par des courgettes, des brocolis ou des<br \/>\nharicots verts.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe poireaux et pommes de terre de maman<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 198657\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image051.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>800 g de poireaux \u2013 400 g de pommes de terre \u2013 2 oignons<br \/>\n\u2013 20 g de margarine \u2013 2 cubes de bouillon \u2013 3 branches de thym \u2013 4 saucisses<br \/>\nfum\u00e9es (polonaises: metkas)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les poireaux en rondelles et lavez-les. \u00c9pluchez les<br \/>\npommes de terre, lavez-les et coupez-les en quatre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir les oignons \u00e9minc\u00e9s dans une cocotte avec la<br \/>\nmargarine. Lorsqu\u2019ils sont translucides, ajoutez les poireaux et les pommes de<br \/>\nterre. Couvrez d\u2019eau, ajoutez les cubes de bouillon, le thym, salez l\u00e9g\u00e8rement,<br \/>\ncouvrez et laissez cuire 15 minutes. Ajoutez les saucisses fum\u00e9es et poursuivez<br \/>\nla cuisson 15 minutes. Poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les saucisses en rondelles, r\u00e9partissez la soupe et<br \/>\nles saucisses dans les cocottes et servez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Cette soupe,<br \/>\npr\u00e9par\u00e9e avec des saucisses fum\u00e9es polonaises, les metkas, se mange non mix\u00e9e.<br \/>\nD\u00e9licieuse et riche, elle est id\u00e9ale pour les soir\u00e9es d\u2019hiver.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection9>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe toute rouge<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 4855\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image052.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 10 heures \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>400 g d’haricots rouges \u2013 2 d’oignons \u2013 1 d’ail \u2013 Huile<br \/>\nd’olive\u2013 6 de tomates \u2013 50 cl de bouillon de l\u00e9gumes \u2013 \u00bd bouquet de persil \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites tremper les haricots 1 nuit avant de pr\u00e9parer la<br \/>\nsoupe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:17.65pt;margin-bottom:\n.15pt;margin-left:-.25pt'>\u00c9mincez l’oignon et r\u00e9duisez l’ail en pur\u00e9e.<br \/>\nFaites-les revenir dans une cocotte avec un peu d’huile puis ajoutez les<br \/>\ntomates en morceaux et les haricots. Versez le bouillon et faites mijoter 45<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez. Parsemez de persil cisel\u00e9 au moment de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Soupe verte<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 4924\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image053.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 laitue \u2013 1 botte d’oseille \u2013 1 botte<br \/>\nde bettes \u2013 75 cl de bouillon de volaille \u2013 150 g de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 20<br \/>\ng de beurre \u2013 Sel\u2013\u00a0 Poivre\u2013 Crevette cuite <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour les tempuras de bettes<\/span><\/b><span\nstyle='color:#978136'> : 1 \u0153uf \u2013 1 bi\u00e8re japonaise \u2013 100 g de farine \u2013 2<br \/>\nfeuilles de bettes \u2013 Huile pour friture<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez la laitue, l\u2019oseille et les bettes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez deux feuilles de bettes pour les tempuras. Hachez<br \/>\ngrossi\u00e8rement la laitue, l\u2019oseille et les bettes restantes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande casserole remplie de bouillon de volaille<br \/>\nchaud, faites cuire les l\u00e9gumes pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout. Ajoutez la cr\u00e8me fra\u00eeche et le beurre.<br \/>\nAssaisonnez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Vous pouvez passer le m\u00e9lange au tamis si vous souhaitez<br \/>\nobtenir une soupe tr\u00e8s fine. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9paration des tempuras : \u00e0 l\u2019aide d\u2019un fouet, m\u00e9langez<br \/>\nl\u2019\u0153uf avec la bi\u00e8re puis versez la farine. M\u00e9langez bien afin qu\u2019il n\u2019y ait pas<br \/>\nde grumeaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les deux feuilles de bettes en gros morceaux et<br \/>\nroulez-les. Plongez-les dans la p\u00e2te pour les tempuras et faites-les frire dans<br \/>\nun bain d\u2019huile chaude. Quand elles sont bien dor\u00e9es, retirez-les et<br \/>\ndisposez-les sur un papier absorbant. Assaisonnez-les de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la soupe dans des bols et accompagnez-la des<br \/>\ntempuras de bettes et de quelques crevettes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 au maroilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 5027\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image054.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 oignon \u2013 10 g de beurre \u2013 300 g de<br \/>\npommes de terre \u2013 2 blancs de poireau \u2013 2 cubes de bouillon \u2013 350 g de<br \/>\nmaroilles \u2013 15 cl de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection10>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>cr\u00e8me liquide<br \/>\nenti\u00e8re \u2013 100 g de cro\u00fbtons \u2013 Poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir l\u2019oignon \u00e9minc\u00e9 dans le beurre le temps<br \/>\nqu\u2019il devienne translucide mais sans le colorer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pommes de terre coup\u00e9es en petits morceaux et<br \/>\nles blancs de poireau coup\u00e9s en rondelles. Versez 1,5 litre d\u2019eau, ajoutez les<br \/>\ncubes de bouillon et laissez cuire 30 minutes. Contr\u00f4lez la cuisson des pommes<br \/>\nde terre avec la pointe d\u2019un couteau puis mixez le tout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez la cro\u00fbte du fromage, coupez-le en morceaux et<br \/>\najoutez-le au velout\u00e9. Mettez sur feu doux et m\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il soit<br \/>\ntotalement fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la cr\u00e8me, r\u00e9chauffez \u00e0 feu doux 5 minutes. Poivrez.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez dans de petites cocottes, accompagn\u00e9 de cro\u00fbtons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 aux c\u00e8pes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 5105\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image055.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 22 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\nverrines<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>400 g de c\u00e8pes \u2013 20 g de beurre \u2013 1 \u00e9chalote \u2013 20 g de<br \/>\nfeuilles de coriandre \u2013 1,5 cuil. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rincez les c\u00e8pes sous l\u2019eau.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole beurr\u00e9e, faites suer l\u2019\u00e9chalote \u00e9minc\u00e9e.<br \/>\nAjoutez les c\u00e8pes et la coriandre. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire \u00e0 feu moyen pendant 10 minutes. Ajoutez la<br \/>\ncr\u00e8me fra\u00eeche, portez \u00e0 \u00e9bullition pendant 2 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez fr\u00e9mir encore 5 minutes \u00e0 feu doux. Retirez et<br \/>\nmixez le tout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez chaud. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection11>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 bonne mine aux ravioles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 200892\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image056.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 oignons \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 700 g de<br \/>\ncarottes \u2013 1 cube de bouillon de l\u00e9gumes \u2013 2 gousses d’ail \u2013 100 g de ravioles<br \/>\nde Romans \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez les oignons. Faites-les fondre doucement dans une<br \/>\ncasserole avec l\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et coupez les carottes en rondelles. Ajoutez-les aux<br \/>\noignons. M\u00e9langez et faites cuire 10 minutes \u00e0 feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez 75 cl d\u2019eau. Ajoutez le cube de bouillon \u00e9miett\u00e9,<br \/>\nles gousses d\u2019ail pil\u00e9es, du sel et du poivre, puis faites mijoter 30 minutes<br \/>\nenviron jusqu\u2019\u00e0 ce que les carottes soient tendres. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Passez ensuite au mixeur en ajoutant un peu d\u2019eau si la<br \/>\npur\u00e9e est trop \u00e9paisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au fond de verres ou de tasses, d\u00e9posez quelques ravioles<br \/>\net versez dessus le velout\u00e9 bien chaud. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez reposer 5 minutes avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Conseil : pour<br \/>\nplus de saveurs, relevez ce velout\u00e9 avec une pointe de cannelle, de curry ou de<br \/>\ncumin. Vous pouvez aussi d\u00e9corer la surface de cette soupe de baies roses ou de<br \/>\nciboulette.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 chou-fleur et pomme verte<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 200001\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image057.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 chou-fleur (petit)\u2013 1 oignon \u2013 1 pomme golden \u2013 1 cuil.<br \/>\n\u00e0 caf\u00e9 de curry doux \u2013 30 cl de cr\u00e8me fleurette \u2013 30 cl de lait \u2013 15 g de<br \/>\nbeurre sal\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rincez le chou-fleur et faites-le cuire 20 minutes dans une<br \/>\ncasserole d\u2019eau bouillante sal\u00e9e, \u00e9gouttez-le et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir l\u2019oignon hach\u00e9 et la pomme taill\u00e9e en d\u00e9s<br \/>\ndans le beurre pendant 5 minutes puis saupoudrez de curry et poursuivez la<br \/>\ncuisson 2 minutes. Salez, poivrez, ajoutez la cr\u00e8me fleurette et le lait et<br \/>\nlaissez mijoter 10 minutes \u00e0 feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le chou-fleur dans la cr\u00e8me au curry et mixez<br \/>\njusqu\u2019\u00e0 obtenir un m\u00e9lange bien lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez ce velout\u00e9 bien chaud parsem\u00e9 de noisettes<br \/>\nconcass\u00e9es. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour transformer<br \/>\ncette entr\u00e9e en plat principal, proposez ce velout\u00e9 avec des noix de<br \/>\nSaint-Jacques ou des langoustines po\u00eal\u00e9es dans un peu de beurre.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 d’artichauts<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 200709\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image058.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>5 d’artichauts \u2013 1 d’oignon \u2013 10 cl d’huile d’olive \u2013 75<br \/>\ncl de bouillon de volaille \u2013 20 cl de cr\u00e8me liquide all\u00e9g\u00e9e \u2013 8 de p\u00e9tales de tomates<br \/>\ns\u00e9ch\u00e9es \u2013 Sel et poivre du moulin<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les artichauts \u00e0 la vapeur et r\u00e9cup\u00e9rez les<br \/>\nc\u0153urs.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les en cubes.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:10.95pt;margin-bottom:\n.15pt;margin-left:-.25pt'>\u00c9mincez l’oignon et faites-le revenir dans une cocote<br \/>\navec l’huile d’olive. Ajoutez les cubes d’artichaut. Assaisonnez et laissez<br \/>\ncuire 5 minutes. Ajoutez le bouillon et continuez la cuisson 20 minutes \u00e0<br \/>\ncouvert. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la cr\u00e8me puis mixez la soupe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les tomates s\u00e9ch\u00e9es en tout petits morceaux. Servez<br \/>\nla soupe et parsemez de morceaux de tomate. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 d\u2019endive<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 200193\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image059.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n5 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 1<br \/>\npersonne<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 endive \u2013 1 pomme de terre \u2013 1<br \/>\npetit-suisse<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection12>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez l’endive en \u00f4tant le c\u0153ur (trop amer). Lavez les<br \/>\nmorceaux et coupez-les en tron\u00e7ons. \u00c9pluchez et lavez la pomme de terre,<br \/>\ncoupez-la en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les l\u00e9gumes pendant 1 heure, \u00e0 feu doux, dans<br \/>\nune casserole d’eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez, mixez avec le petit-suisse et d\u00e9layez avec le jus<br \/>\nde cuisson si besoin est. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Si l’endive est<br \/>\ntrop am\u00e8re pour b\u00e9b\u00e9, vous pouvez ajouter une cuilli\u00e8re \u00e0 caf\u00e9 de sucre dans<br \/>\nl’eau de cuisson.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de carotte \u00e0 l’orange<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201155\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image060.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>12 carottes \u2013 1 oignon \u2013 1 cuil. \u00e0 soupe d’huile de<br \/>\ntournesol \u2013 2 cubes de bouillon de volaille \u2013 1 orange \u2013 2 cuil. \u00e0 soupe de<br \/>\ncr\u00e8me fra\u00eeche \u00e9paisse \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les carottes et taillez-les en petits d\u00e9s. Pelez<br \/>\net \u00e9mincez l\u2019oignon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer l\u2019huile dans une cocotte et faites-y<br \/>\nrevenir les carottes et l’oignon. Ajoutez 1,2 l d\u2019eau et les cubes de bouillon.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9cup\u00e9rez le zeste de l\u2019orange et pressez-la. Ajoutez jus<br \/>\net zeste dans la cocotte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire environ 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez, ajoutez la cr\u00e8me et m\u00e9langez. Salez et poivrez.<br \/>\nFaites chauffer \u00e0 feu doux pendant encore 5 minutes. Servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:30.15pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Velout\u00e9 de carottes et<br \/>\nlentilles corail<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201051\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image061.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00bd oignon \u2013 1 carotte \u2013 1 cuil. \u00e0 soupe<br \/>\nd’huile d’olive \u2013 125 g de lentilles corail \u2013 40 cl de bouillon de l\u00e9gumes<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et \u00e9mincez l\u2019oignon. Pelez la carotte et coupez-la en<br \/>\npetits d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer l\u2019huile d\u2019olive dans une casserole. Ajoutez<br \/>\nl\u2019oignon et les carottes et faites-les revenir doucement une dizaine de<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rincez les lentilles et ajoutez-les dans la casserole avec<br \/>\nles l\u00e9gumes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mouillez avec le bouillon de l\u00e9gumes et faites cuire une<br \/>\ntrentaine de minutes sur feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au terme de la cuisson, passez \u00e9ventuellement les lentilles<br \/>\nau mixeur pour obtenir la consistance d\u00e9sir\u00e9e. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour la d\u00e9couverte<br \/>\nd\u2019une nouvelle saveur, n\u2019h\u00e9sitez pas \u00e0 ajouter une petite pinc\u00e9e de curry lors<br \/>\nde la cuisson.<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de c\u00e9leri au romarin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201510\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image062.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 h 20\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 c\u00e9leri-rave \u2013 2 pommes de terre \u2013 1<br \/>\nl de bouillon de l\u00e9gumes \u2013 2 branches de romarin \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les l\u00e9gumes en gros cubes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez-les dans une marmite et ajoutez le bouillon de<br \/>\nl\u00e9gumes et le romarin. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire 20 minutes puis mixez au mixeur plongeant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans les bocaux et st\u00e9rilisez pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de champignons \u00e0 la chicor\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 203851\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image063.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>400 g de champignons \u2013 1 d’oignon \u2013 1<br \/>\ncuil. \u00e0 soupe de margarine<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 2 cuil. \u00e0 soupe de farine \u2013 1 l de bouillon de l\u00e9gumes<br \/>\n\u2013 1 cuil. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 2 cuil. \u00e0 soupe de chicor\u00e9e<br \/>\nliquide \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez et \u00e9mincez finement les champignons. \u00c9pluchez et<br \/>\nhachez l\u2019oignon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, mettez l\u2019oignon \u00e0 dorer avec la<br \/>\nmargarine. Ajoutez les champignons, poursuivez la cuisson 5 minutes. Ajoutez la<br \/>\nfarine, m\u00e9langez puis versez le bouillon de l\u00e9gumes. Mettez \u00e0 cuire 20 minutes.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez en laissant quelques morceaux puis ajoutez la cr\u00e8me.<br \/>\nSalez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez le velout\u00e9 accompagn\u00e9 de chicor\u00e9e \u00e0 ajouter selon<br \/>\nvotre go\u00fbt. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de champignons au bl\u00e9 noir<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 202225\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image064.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 \u00e9chalote \u2013 300 g de champignons de Paris \u2013 Huile<br \/>\nd’olive\u2013 30 g de beurre \u2013 30 g de farine de bl\u00e9 noir \u2013 50 cl de lait entier \u2013<br \/>\nNoix de muscade en poudre\u2013 Sel\u2013 Fleur de sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez l\u2019\u00e9chalote. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et coupez les champignons en six. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites dorer l\u2019\u00e9chalote et les champignons dans une<br \/>\ncasserole avec un filet d\u2019huile d\u2019olive, 15 minutes environ, sur feu mod\u00e9r\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pendant ce temps, pr\u00e9parez une b\u00e9chamel : dans une<br \/>\ncasserole, faites fondre le beurre. Hors du feu, versez en une seule fois la<br \/>\nfarine de bl\u00e9 noir, m\u00e9langez bien puis versez le lait. Remettez la pr\u00e9paration<br \/>\nsur feu mod\u00e9r\u00e9 et faites cuire en remuant, jusqu\u2019\u00e0 \u00e9paississement, 5 minutes<br \/>\nenviron. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la b\u00e9chamel aux champignons et mixez le tout<br \/>\nfinement \u00e0 l\u2019aide d\u2019un mixeur plongeant. Assaisonnez de sel, de poivre et de<br \/>\nmuscade. Si le velout\u00e9 est trop \u00e9pais, rallongez-le d\u2019un peu plus de lait.\u00a0 <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9chauffez le velout\u00e9 sur feu doux quelques minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez le velout\u00e9 dans les bols, d\u00e9corez de lamelles<br \/>\nde champignon cru, versez un filet d\u2019huile d\u2019olive et quelques grains de fleur<br \/>\nde sel. Servez chaud et d\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de chou-fleur<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 202738\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image065.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>1 chou-fleur (petit)\u2013<br \/>\n\u00bd l de lait \u2013 Noix de muscade\u2013 Sel et poivre <\/span>Lavez le chou-fleur.<br \/>\nD\u00e9tachez les t\u00eates et faites-les blanchir 2 minutes dans une casserole d\u2019eau<br \/>\nbouillante. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Jetez l\u2019eau et couvrez le chou-fleur de lait. Ajoutez un<br \/>\npeu de muscade, de sel et de poivre. Portez \u00e0 \u00e9bullition, puis faites cuire \u00e0<br \/>\nfeu doux 15 minutes. Le chou-fleur doit \u00eatre tendre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout. Servez chaud ou froid. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez d\u00e9poser<br \/>\ndes lani\u00e8res de bacon frites dessus.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de haricots tarbais aux \u00e9clats de foie gras<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201411\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image066.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 24 heures \u2022 Cuisson : 1 h 15\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>300 g d’haricots tarbais secs \u2013 25 g de beurre \u2013 2<br \/>\noignons \u2013 50 cl de lait \u2013 50 cl de bouillon de volaille \u2013 50 cl de cr\u00e8me<br \/>\nliquide \u2013 150 g de foie gras cru \u2013 Fleur de sel\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>La veille, faites tremper les haricots dans un grand volume<br \/>\nd’eau froide afin de les faire gonfler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les haricots et faites-les blanchir 2 minutes dans<br \/>\nune casserole d’eau bouillante sal\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, faites chauffer le beurre et faites<br \/>\nfondre les oignons \u00e9minc\u00e9s. Ajoutez ensuite les haricots puis le lait et le<br \/>\nbouillon de volaille. Salez et poivrez. Couvrez puis laissez mijoter \u00e0 feu<br \/>\nmoyen pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois les haricots cuits, mixez l’ensemble en ajoutant<br \/>\nprogressivement la cr\u00e8me liquide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9coupez le foie gras en gros cubes. Saupoudrez les<br \/>\nmorceaux de fleur de sel puis poivrez-les. Faites-les dorer dans une po\u00eale, en<br \/>\nretirant l’exc\u00e8s de gras. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le velout\u00e9 dans des assiettes creuses et d\u00e9posez les<br \/>\n\u00e9clats de foie gras au centre. D\u00e9gustez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le foie gras par de fines tranches de lard grill\u00e9.<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de langoustines<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 202970\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image067.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8<br \/>\nverrines<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>10 langoustines (crues)\u2013 20 g de beurre \u2013 2 cuil. \u00e0 soupe<br \/>\nd’huile d’olive \u2013 1 oignon \u2013 1 gousse d’ail \u2013 100 g de concentr\u00e9 de tomates \u2013 1<br \/>\ncuil. \u00e0 soupe de persil plat \u2013 10 cl de vin blanc sec \u2013 10 cl de cr\u00e8me fra\u00eeche<br \/>\n\u00e9paisse \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9cortiquez les langoustines. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre le beurre dans l’huile<br \/>\nd\u2019olive. Ajoutez l\u2019oignon d\u00e9taill\u00e9 grossi\u00e8rement, l\u2019ail press\u00e9, le concentr\u00e9 de<br \/>\ntomates et le persil. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les t\u00eates et les carapaces des langoustines et<br \/>\nfaites cuire \u00e0 feu vif pendant 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9glacez avec le vin blanc et laissez mijoter \u00e0 petits<br \/>\nbouillons pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Passez la pr\u00e9paration au chinois. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale beurr\u00e9e, faites revenir les langoustines.<br \/>\nMixez et ajoutez-les au bouillon avec la cr\u00e8me fra\u00eeche. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer \u00e0 feu doux pendant 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez le velout\u00e9 bien chaud. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de potimarron \u00e0 l\u2019orange<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 202108\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image068.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 oignon \u2013 1 de potimarron \u2013 3 cuil. \u00e0<br \/>\nsoupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 2 oranges \u2013 2 cuil. \u00e0 caf\u00e9 de noix de muscade<br \/>\nen poudre<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection13>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>\u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez l\u2019oignon. D\u00e9taillez le potimarron en<br \/>\ngros cubes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte-minute huil\u00e9e, faites revenir l’oignon et<br \/>\ndorez le potimarron \u00e0 feu vif. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:2.0cm;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez d\u2019eau, fermez la cocotte et laissez cuire pendant<br \/>\n30 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le potimarron avec la cr\u00e8me fra\u00eeche et le jus des<br \/>\noranges. Salez, poivrez et ajoutez la muscade. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.85pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 de potiron au gorgonzola<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-3.35pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 202866\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image069.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 tranche de potiron (grosse)\u2013 1 oignon \u2013 \u00bd gousse d’ail<br \/>\n\u2013 1 blanc de poireau \u2013 75 cl de bouillon de volaille \u2013 200 g de gorgonzola \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez le potiron et coupez-le en morceaux.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez l\u2019oignon, l\u2019ail et le poireau et faites-les revenir<br \/>\ndans une casserole. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le potiron et recouvrez avec le bouillon de<br \/>\nvolaille. Faites cuire environ 30 minutes jusqu\u2019\u00e0 ce que le potiron soit<br \/>\ntendre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez afin d\u2019obtenir un velout\u00e9 et assaisonnez de sel et de<br \/>\npoivre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dressez dans une assiette \u00e0 soupe ou un bol et d\u00e9posez sur<br \/>\nle dessus des morceaux de gorgonzola. Servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter des noix.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.85pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 \u00e9pic\u00e9 petit pois et menthe<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-3.35pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201694\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image070.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n5 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 d’oignon \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 600 g de<br \/>\npetits pois surgel\u00e9s \u2013 2 gouttes de Tabasco \u2013 1 goutte d’huile essentielle de<br \/>\nmenthe \u2013 1 de cube de bouillon \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir l’oignon hach\u00e9 avec l’huile d’olive dans une<br \/>\ngrande casserole, ajoutez les petits pois et remuez 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le velout\u00e9 \u00e0 l’aide du bras \u00e0 soupe puis passez-le au<br \/>\nchinois. Ajoutez ensuite l’huile essentielle et le Tabasco. Puis remuez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez le velout\u00e9 bien frais en \u00e9t\u00e9 ou chaud en hiver. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez d’eau froide, salez et poivrez, ajoutez le cube de<br \/>\nbouillon et laissez cuire 20 minutes \u00e0 petits bouillons. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Si vous n’avez pas<br \/>\nde chinois (tamis), utilisez une passoire fine ou un torchon.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.85pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Velout\u00e9 potimarron-carottes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-3.35pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 203177\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image071.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 potimarron \u2013 4 carottes \u2013 1 cuil. \u00e0<br \/>\nsoupe d’huile d’olive \u2013 1 oignon \u2013 1 cube de bouillon de l\u00e9gumes<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection14>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez l\u2019\u00e9corce du potimarron. Pelez les carottes. Coupez<br \/>\nles l\u00e9gumes en petits morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer l\u2019huile d\u2019olive dans une casserole. Ajoutez<br \/>\nl\u2019oignon \u00e9minc\u00e9 et faites-le fondre quelques minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les l\u00e9gumes. Recouvrez d\u2019eau. Incorporez les cubes<br \/>\nde bouillon. Faites cuire 30 minutes environ et mixez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez remplacer<br \/>\nles carottes par la m\u00eame proportion de marrons cuits au naturel.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:6.7pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Fonds d\u2019artichaut en gratin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 201630\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image072.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>8 fonds d’artichaut surgel\u00e9s \u2013 1 oignon \u2013 1 cuil. \u00e0 soupe<br \/>\nd’huile d’olive \u2013 1 cuil. \u00e0 caf\u00e9 de cumin en poudre \u2013 20 cl de cr\u00e8me liquide<br \/>\nenti\u00e8re \u2013 80 g de gouda \u2013 1 cuil. \u00e0 caf\u00e9 de graines de cumin \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les fonds d’artichaut \u00e0 cuire dans de l’eau<br \/>\nbouillante sal\u00e9e pendant 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez l\u2019oignon, faites-le revenir dans<br \/>\nl\u2019huile d\u2019olive. Ajoutez les fonds d\u2019artichaut coup\u00e9s en d\u00e9s, le cumin en<br \/>\npoudre, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez la cr\u00e8me \u00e0 chauffer, ajoutez la moiti\u00e9 du gouda<br \/>\ncoup\u00e9 en petits d\u00e9s. M\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il soit totalement fondu. Salez<br \/>\nl\u00e9g\u00e8rement et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les fonds d\u2019artichaut et les oignons dans 4 plats \u00e0<br \/>\ngratin individuels. Nappez de sauce au fromage puis couvrez du restant de<br \/>\nfromage coup\u00e9 en lamelles. Saupoudrez de graines de cumin. Mettez au four pour<br \/>\n10 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer les artichauts par des aubergines pour varier les plaisirs.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection15>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin d\u2019\u00e9pinards<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6332\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image073.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 36 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour la b\u00e9chamel<\/span><\/b><span\nstyle='color:#978136'> : 40 g de beurre \u2013 2 cuil. \u00e0 soupe de farine \u2013 25 cl de<br \/>\nlait \u2013 10 cl de bouillon de l\u00e9gumes \u2013 150 g d’emmental \u2013 Sel et poivre <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la garniture<\/span><\/b><span style='color:#978136'><br \/>\n: 4 \u0153ufs \u2013 50 g de lardons \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 800 g d’\u00e9pinards<br \/>\nen branches surgel\u00e9s<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la b\u00e9chamel, faites fondre le beurre, ajoutez la<br \/>\nfarine et m\u00e9langez bien. Ajoutez petit \u00e0 petit le lait m\u00e9lang\u00e9 au bouillon en<br \/>\nm\u00e9langeant constamment. Faites \u00e9paissir sans arr\u00eater de m\u00e9langer. Salez,<br \/>\npoivrez puis ajoutez la moiti\u00e9 du fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les \u0153ufs 6 minutes dans de l’eau bouillante<br \/>\npour qu’ils soient mollets. \u00c9calez-les avant qu\u2019ils ne soient totalement<br \/>\nrefroidis. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir les lardons dans une po\u00eale avec l\u2019huile.<br \/>\nAjoutez les \u00e9pinards d\u00e9congel\u00e9s et \u00e9goutt\u00e9s. Poursuivez la cuisson pour<br \/>\n\u00e9vaporer un maximum l\u2019eau. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les \u00e9pinards dans 4 plats \u00e0 gratin individuels.<br \/>\nPlacez sur le dessus un \u0153uf coup\u00e9 en deux puis nappez de sauce b\u00e9chamel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez de fromage r\u00e2p\u00e9 et mettez au four pour 10 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Si vos enfants<br \/>\nn’aiment pas les \u00e9pinards, essayer de les remplacer par des courgettes.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin dauphinois<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6419\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image074.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 55 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>700 g de pommes de terre \u2013 25 cl de lait \u2013 \u00bd cuil. \u00e0 caf\u00e9<br \/>\nde noix de muscade en poudre \u2013 15 cl de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 30 g de beurre<br \/>\n\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez les pommes de terre et coupez-les en fines rondelles<br \/>\n\u00e0 l\u2019aide d\u2019une mandoline. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition avec la noix de muscade, salez,<br \/>\npoivrez puis ajoutez les pommes de terre et laissez cuire 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Disposez les pommes de terre dans 4 plats \u00e0 gratin<br \/>\nindividuels. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le lait et la cr\u00e8me, versez le tout sur les pommes<br \/>\nde terre pour qu\u2019elles soient totalement immerg\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:25.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>D\u00e9posez le beurre en petites touches puis mettez au<br \/>\nfour pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de c\u00e9leri et canard<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6485\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image075.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour la pur\u00e9e de c\u00e9leri<\/span><\/b><span\nstyle='color:#978136'> : 700 g de c\u00e9leri-rave \u2013 200 g de pommes de terre \u2013 40 g<br \/>\nde beurre \u2013 Sel et poivre <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le canard<\/span><\/b><span style='color:#978136'> : 4<br \/>\ncuisses de canard confites \u2013 2 oignons \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 4<br \/>\ncuil. \u00e0 soupe de parmesan \u2013 4 cuil. \u00e0 soupe de chapelure \u2013 20 g de beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez le c\u00e9leri et les pommes de terre. Coupez-les en<br \/>\nquartiers et faites-les cuire dans de l’eau sal\u00e9e bouillante pendant 25 minutes<br \/>\nenviron. \u00c9gouttez-les soigneusement puis r\u00e9duisez-les en pur\u00e9e avec un moulin \u00e0<br \/>\nl\u00e9gumes. Ajoutez le beurre, salez, poivrez et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). Placez les cuisses de<br \/>\ncanard dans un plat et placez-les au four pour 15 minutes. Une fois la viande<br \/>\nbien tendre, retirez la peau, les os et effilochez la chair. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez les oignons puis mettez-les \u00e0 suer dans<br \/>\nune po\u00eale avec l\u2019huile d\u2019olive. Ils doivent dorer l\u00e9g\u00e8rement. Puis ajoutez la<br \/>\nchair de canard. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez un tiers de la pur\u00e9e dans 4 plats \u00e0 gratin<br \/>\nindividuels puis la viande et couvrez du restant de pur\u00e9e. Saupoudrez de<br \/>\nparmesan et de chapelure, placez de petites noisettes de beurre et mettez au<br \/>\nfour 15 minutes \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez servir<br \/>\nle plat avec une salade.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de champignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6573\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image076.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>500 g de champignons de Paris \u2013 1<br \/>\ncuil. \u00e0 soupe d’huile d’olive \u2013 2 gousses d’ail \u2013 2 cuil. \u00e0 soupe de persil<br \/>\nhach\u00e9\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la b\u00e9chamel<\/span><\/b><span style='color:#978136'> :<br \/>\n40 g de beurre \u2013 2 cuil. \u00e0 soupe de farine \u2013 25 cl de lait \u2013 10 cl de bouillon<br \/>\nde l\u00e9gumes \u2013 150 g d’emmental r\u00e2p\u00e9 \u2013\u00a0 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les champignons et coupez-les en lamelles.<br \/>\nChauffez l’huile dans une sauteuse ajoutez les champignons et l’ail finement<br \/>\nhach\u00e9. Faites-les dorer sur feu vif pendant 10 minutes jusqu’\u00e0 ce qu’ils soient<br \/>\nbien dor\u00e9s. Ajoutez le persil, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la b\u00e9chamel, faites fondre le beurre, ajoutez la<br \/>\nfarine et m\u00e9langez bien. Ajoutez petit \u00e0 petit le lait m\u00e9lang\u00e9 au bouillon en<br \/>\nm\u00e9langeant constamment. Faites \u00e9paissir sans arr\u00eater de m\u00e9langer. Salez,<br \/>\npoivrez et ajoutez la moiti\u00e9 du fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). R\u00e9partissez les<br \/>\nchampignons dans 4 plats \u00e0 gratin individuels. Nappez de sauce et recouvrez de<br \/>\nl\u2019emmental restant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pendant 10 minutes pour faire gratiner les<br \/>\nplats. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Choisissez de<br \/>\npr\u00e9f\u00e9rence de gros champignons qui conserveront mieux leurs saveurs.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de chicons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6653\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image077.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>8 de chicons \u2013 1 de gousse d’ail \u2013 150<br \/>\ng de beurre \u2013 1 cuil. \u00e0 soupe de sucre \u2013 100 g de farine \u2013 80 cl de lait \u2013 20<br \/>\ncl de bi\u00e8re<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection16>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>ambr\u00e9e \u2013 Noix<br \/>\nde muscade en poudre\u2013 8 tranches de jambon blanc \u2013 200 g de cheddar r\u00e2p\u00e9 \u2013 Sel<br \/>\net poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la base des chicons et \u00e9videz-les un peu pour<br \/>\nretirer la partie am\u00e8re. Rincez les chicons \u00e0 l’eau et \u00f4tez les premi\u00e8res<br \/>\nfeuilles si besoin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et hachez tr\u00e8s finement la gousse d’ail. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer 50 g de beurre dans une cocotte, ajoutez<br \/>\nles chicons et l’ail et saupoudrez de sucre. Laissez-les braiser \u00e0 couvert<br \/>\npendant 15 minutes. M\u00e9langez de temps en temps pour que les chicons<br \/>\ncaram\u00e9lisent bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les chicons et laissez-les dans la passoire.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la b\u00e9chamel. Faites fondre le reste de beurre dans<br \/>\nune casserole. Hors du feu, ajoutez la farine et m\u00e9langez bien pour former un<br \/>\nroux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Replacez la casserole sur le feu et ajoutez le lait et la<br \/>\nbi\u00e8re. Remuez bien jusqu’\u00e0 \u00e9paississement de la sauce. Salez, poivrez et<br \/>\najoutez un peu de noix de muscade en cours de m\u00e9lange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Roulez chaque chicon dans une tranche de jambon blanc et<br \/>\nplacezles dans un grand plat. Versez la b\u00e9chamel \u00e0 la bi\u00e8re. R\u00e9partissez le<br \/>\ncheddar r\u00e2p\u00e9 et enfournez pour 20 minutes de cuisson. D\u00e9gustez bien chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le jambon par des tranches de saumon fum\u00e9.<\/p>\n<h1 style='margin-top:0cm;margin-right:7.9pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de chou-fleur<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 6759\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image078.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 chou-fleur\u00a0 <\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour la b\u00e9chamel<\/span><\/b><span\nstyle='color:#978136'> : \u2013 60 g de beurre \u2013 3 cuil. \u00e0 soupe de farine \u2013\u00a0 30 cl<br \/>\nde lait \u2013 20 cl de bouillon de l\u00e9gumes \u2013 Noix de muscade\u2013<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>\u00a0200 g<br \/>\nd’emmental \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les bouquets de chou-fleur et faites-les blanchir<br \/>\n10 minutes dans l’eau bouillante sal\u00e9e puis \u00e9gouttez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la b\u00e9chamel, faites fondre le beurre, ajoutez la<br \/>\nfarine et m\u00e9langez bien. Ajoutez petit \u00e0 petit le lait m\u00e9lang\u00e9 au bouillon en<br \/>\nm\u00e9langeant constamment. Faites \u00e9paissir sans arr\u00eater de m\u00e9langer. Salez,<br \/>\npoivrez, ajoutez un peu de muscade r\u00e2p\u00e9e puis incorporez la moiti\u00e9 du fromage<br \/>\nr\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez le chou-fleur dans 6 plats \u00e0 gratin individuels,<br \/>\nnappez de b\u00e9chamel puis d\u00e9posez le restant d\u2019emmental. Mettez au four pendant<br \/>\n20 minutes jusqu\u2019\u00e0 ce que le gratin soit bien dor\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection17>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:43.85pt;text-align:left;line-height:107%'>Gratin de chou-fleur aux<br \/>\np\u00e9toncles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 205080\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image079.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 chou-fleur \u2013 1 cube de bouillon de l\u00e9gumes \u2013 40 g de<br \/>\nbeurre \u2013\u00a0 250 g de noix de p\u00e9toncles \u2013 30 g de farine \u2013 50 cl de lait \u2013 40 g de<br \/>\ngruy\u00e8re r\u00e2p\u00e9 \u2013 4 cuil. \u00e0 caf\u00e9 de chapelure \u2013 Noix de muscade en poudre\u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9taillez le chou-fleur en petits bouquets. Lavez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les bouquets de chou-fleur dans une grande<br \/>\ncasserole d’eau bouillante sal\u00e9e et aromatis\u00e9e avec le cube de bouillon de<br \/>\nl\u00e9gumes. Laissez cuire 10 min puis \u00e9gouttez le chou-fleur.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer 10 g de beurre dans une po\u00eale et faites<br \/>\ndorer les p\u00e9toncles 5 minutes. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6\u00b0). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la b\u00e9chamel : dans une casserole faites fondre le<br \/>\nreste de beurre \u00e0 feu doux. Une fois le beurre fondu, ajoutez la farine et<br \/>\nm\u00e9langez bien. La pr\u00e9paration doit se d\u00e9tacher de la paroi de la casserole.<br \/>\nRetirez du feu. Versez le lait, m\u00e9langez puis replacez sur le feu et remuez<br \/>\nsans arr\u00eat jusqu’\u00e0 \u00e9paississement de la sauce. Salez, poivrez et ajoutez un peu<br \/>\nde noix de muscade en poudre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez les bouquets de chou-fleur dans un plat \u00e0 gratin.<br \/>\nR\u00e9partissez les p\u00e9toncles puis nappez de b\u00e9chamel. Recouvrez de chapelure et de<br \/>\ngruy\u00e8re r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\najouter des moules aux p\u00e9toncles.<\/p>\n<h1 style='margin-top:0cm;margin-right:6.7pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de chou-fleur et de brocolis<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 205610\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image080.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>400 g de chou-fleur \u2013 400 g de brocolis \u2013 1 cube de<br \/>\nbouillon de l\u00e9gumes \u2013 40 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 50 cl de lait \u2013 1 cuil. \u00e0 soupe de<br \/>\nMa\u00efzena \u2013 4 cuil. \u00e0 caf\u00e9 de chapelure \u2013 Noix de muscade\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez le chou-fleur et les brocolis en petits bouquets de<br \/>\nm\u00eame taille. Lavez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Plongez les bouquets de chou-fleur et brocolis dans une<br \/>\ncasserole d\u2019eau bouillante aromatis\u00e9e avec le cube de bouillon de l\u00e9gumes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire 10 minutes puis \u00e9gouttez les l\u00e9gumes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez une b\u00e9chamel l\u00e9g\u00e8re : d\u00e9layez la Ma\u00efzena avec un<br \/>\npeu de lait froid dans une casserole. Ajoutez le reste du lait et faites<br \/>\n\u00e9paissir en remuant sans cesse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Assaisonnez de poivre, de muscade et de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez les bouquets de l\u00e9gumes dans un plat \u00e0 gratin,<br \/>\nversez dessus la sauce b\u00e9chamel puis parsemez de gruy\u00e8re r\u00e2p\u00e9 et de chapelure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Glissez le plat sous le gril du four et faites dorer<br \/>\nquelques minutes. Servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez en<br \/>\nfaire un plat unique en ajoutant des lani\u00e8res de jambon blanc.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:73.85pt;text-align:left;line-height:107%'>Gratin de choux de<br \/>\nBruxelles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-2.5pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 206513\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image081.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 1 heure 05\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>500 g de choux de Bruxelles \u2013 300 g de<br \/>\npommes de terre \u2013 2 oignons \u2013 100 g de lardons fum\u00e9s \u2013 1 jaune d\u2019\u0153uf \u2013 20 g de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection18>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>beurre \u2013 Noix de muscade\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les choux, puis mettez-les \u00e0 cuire 10 minutes dans<br \/>\nde l\u2019eau bouillante. \u00c9pluchez les pommes de terre, puis mettez-les \u00e9galement \u00e0<br \/>\ncuire dans de l\u2019eau bouillante pendant 30 minutes environ. Pelez et \u00e9mincez les<br \/>\noignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, faites revenir les lardons puis retirez-les<br \/>\nd\u00e8s qu\u2019ils sont bien dor\u00e9s. Ajoutez les oignons \u00e0 colorer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les pommes de terre, r\u00e9duisez-les en pur\u00e9e. Battez<br \/>\nle jaune d\u2019\u0153uf dans un saladier avec un peu de beurre, du sel, du poivre et une<br \/>\npinc\u00e9e de noix de muscade. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un plat \u00e0 gratin beurr\u00e9, disposez les choux, les<br \/>\nlardons et les oignons. M\u00e9langez. D\u00e9posez ensuite la pur\u00e9e de pommes de terre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 15 minutes environ pour faire gratiner. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter du fromage r\u00e2p\u00e9 sur le gratin.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de coquillettes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 205568\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image082.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>400 g de coquillettes \u2013 1 cuil. \u00e0<br \/>\nsoupe d’huile d’olive \u2013 8 portions de<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>La vache qui rit\u00ae \u2013 1 cuil. \u00e0 soupe de cr\u00e8me fra\u00eeche<br \/>\n\u00e9paisse \u2013 2 tranches de jambon blanc \u2013 100 g de fromage r\u00e2p\u00e9 \u2013 Sel et poivre du<br \/>\nmoulin<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer une grande casserole d’eau sal\u00e9e. \u00c0<br \/>\nl’\u00e9bullition, versez les coquillettes et faites-les cuire \u00e0 feu moyen selon le<br \/>\ntemps indiqu\u00e9 sur le paquet. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les p\u00e2tes et versez-les dans un grand saladier,<br \/>\narrosez d’huile d’olive, salez, poivrez et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez La vache qui rit et la cr\u00e8me fra\u00eeche. Les p\u00e2tes<br \/>\nencore chaudes vont faire fondre le fromage. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez les tranches de jambon, ajoutez-les aux coquillettes<br \/>\net m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le gril du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez les p\u00e2tes dans un plat \u00e0 gratin, recouvrez-les de<br \/>\nfromage r\u00e2p\u00e9 et glisser au four pour faire gratiner. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez d\u00e8s la sortie du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de courge spaghetti<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 206670\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image083.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n1 heure \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><span style='color:#978136'> Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 courge butternut (courge spaghetti)\u2013<br \/>\n2 oignons \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 300 g de viande de b\u0153uf hach\u00e9e \u2013<br \/>\n2 gousses d’ail<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 1 bo\u00eete de pulpe de tomates \u2013 10 cl<br \/>\nde coulis de tomates \u2013 1 cuil. \u00e0 soupe d’origan \u2013 100 g d’emmental r\u00e2p\u00e9\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la b\u00e9chamel<\/span><\/b><span style='color:#978136'> :<br \/>\n40 g de beurre \u2013 2 cuil. \u00e0 soupe de farine \u2013 40 cl de lait \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la courge en deux, placez-la sur une plaque de<br \/>\ncuisson et mettez-la au four pendant 30 minutes. \u00c0 l\u2019aide d\u2019une fourchette, pr\u00e9levez<br \/>\nla chair de la courge qui va se d\u00e9tacher facilement en spaghetti. R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pendant la cuisson de la courge, faites revenir les oignons<br \/>\n\u00e9minc\u00e9s dans l\u2019huile d\u2019olive. Lorsqu\u2019ils sont l\u00e9g\u00e8rement dor\u00e9s, ajoutez la<br \/>\nviande hach\u00e9e et saisissez-la 2 minutes. Ajoutez l\u2019ail hach\u00e9, la pulpe de<br \/>\ntomates, le coulis et l\u2019origan. Salez, poivrez et laissez mijoter 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la b\u00e9chamel, faites fondre le beurre, ajoutez la<br \/>\nfarine et m\u00e9langez bien. Ajoutez le lait petit \u00e0 petit en m\u00e9langeant<br \/>\nconstamment. Faites \u00e9paissir sans arr\u00eater de m\u00e9langer. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez 600 g de courge spaghetti avec la viande pr\u00e9par\u00e9e<br \/>\net r\u00e9partissez le tout dans 6 plats \u00e0 gratin individuels. Nappez de sauce<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:57.55pt;margin-bottom:\n.15pt;margin-left:-.25pt'>b\u00e9chamel et saupoudrez de fromage r\u00e2p\u00e9. Mettez au<br \/>\nfour 20 minutes \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de fruits de mer<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 206251\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image084.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour la b\u00e9chamel<\/span><\/b><span\nstyle='color:#978136'> : 40 g de beurre \u2013 1 cuil. \u00e0 soupe de farine \u2013 25 cl de<br \/>\nlait \u2013 10 cl de fumet de poisson \u2013 50 g de comt\u00e9 r\u00e2p\u00e9 \u2013 Sel et poivre <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la garniture<\/span><\/b><span style='color:#978136'><br \/>\n: 2 \u00e9chalotes \u2013 30 g de beurre \u2013 100 g de calamars \u2013 5 cl de vin blanc sec \u2013<br \/>\n120 g de noix de Saint-Jacques \u2013 100 g de moules (d\u00e9cortiqu\u00e9es)\u2013 120 g de<br \/>\ncrevettes crues d\u00e9cortiqu\u00e9es \u2013 1 cuil. \u00e0 soupe de persil hach\u00e9 \u2013 50 g de comt\u00e9<br \/>\nr\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la b\u00e9chamel, faites fondre le beurre, ajoutez la<br \/>\nfarine et m\u00e9langez bien. Ajoutez petit \u00e0 petit le lait m\u00e9lang\u00e9 au fumet en<br \/>\nm\u00e9langeant constamment. Faites \u00e9paissir sans arr\u00eater de remuer. Salez, poivrez<br \/>\net ajoutez la moiti\u00e9 du fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et hachez les \u00e9chalotes. Faites fondre le beurre<br \/>\ndans une sauteuse et mettez les \u00e9chalotes \u00e0 suer sans colorer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les calamars, le vin, salez, poivrez et laissez<br \/>\ncuire 5 minutes puis ajoutez les autres fruits de mer, le persil et laissez cuire<br \/>\nencore 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les fruits de mer \u00e0 la sauce b\u00e9chamel et<br \/>\nr\u00e9partissez le tout dans les plats \u00e0 gratins individuels. Saupoudrez avec le<br \/>\nfromage r\u00e2p\u00e9 restant et mettez au four sous le gril 5 minutes. Servez aussit\u00f4t.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de haricots blancs<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 206878\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image085.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 6 heures \u2022 Cuisson : 57 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>800 g d’haricots blancs \u2013 1 bouquet garni \u2013 1 cube de<br \/>\nbouillon de l\u00e9gumes \u2013 1 oignon \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 4 tranches<br \/>\nde lard \u2013 4 gousses d’ail \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les haricots \u00e0 tremper dans un grand volume d\u2019eau<br \/>\npendant 6 heures minimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:5.0pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les haricots dans une casserole d\u2019eau avec le<br \/>\nbouquet garni, le cube de bouillon et portez \u00e0 \u00e9bullition. Couvrez et laissez<br \/>\ncuire 40 minutes. \u00c9gouttez-les bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une sauteuse, faites blondir l\u2019oignon \u00e9minc\u00e9 dans<br \/>\nl\u2019huile d\u2019olive ainsi que le lard. Ajoutez les haricots blancs, l\u2019ail hach\u00e9,<br \/>\nune louche de bouillon de cuisson, salez, poivrez et continuez la cuisson 5<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les haricots blancs dans des plats \u00e0 gratin<br \/>\nindividuels, couvrez de fromage r\u00e2p\u00e9 et mettez au four pendant 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de macaroni au poulet et au maroilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 206629\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image086.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>300 g de macaroni \u2013 3 d’escalopes de poulet \u2013 20 g de<br \/>\nmargarine \u2013 30 cl de cr\u00e8me liquide enti\u00e8re \u2013 300 g de maroilles \u2013 150 g de<br \/>\nchampignons de Paris en bo\u00eete \u2013 Beurre\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les macaroni \u00e0 cuire dans une grande casserole d\u2019eau<br \/>\nbouillante sal\u00e9e en respectant le temps de cuisson indiqu\u00e9 sur l\u2019emballage. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les escalopes en morceaux et mettez-les \u00e0 dorer dans<br \/>\nune po\u00eale avec la margarine 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, mettez la cr\u00e8me \u00e0 bouillir, puis 150 g<br \/>\nde maroilles \u00e0 fondre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les p\u00e2tes, les champignons \u00e9goutt\u00e9s, le poulet,<br \/>\nsalez, poivrez puis placez le tout dans un plat \u00e0 gratin ou 6 plats individuels<br \/>\nbeurr\u00e9s. Nappez avec la cr\u00e8me au fromage puis couvrez avec le fromage restant<br \/>\ncoup\u00e9 en tranches. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four \u00e0 180 \u00b0C (th. 6) pendant 15 minutes pour que<br \/>\nle fromage soit bien gratin\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de p\u00e2tes du mercredi<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 207206\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image087.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de torti \u2013 150 g de champignons de Paris en bo\u00eete \u2013<br \/>\n4 saucisses (type Knacki)\u2013 12 cl de cr\u00e8me liquide enti\u00e8re \u2013 50 g de gouda<br \/>\nfruit\u00e9 \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les p\u00e2tes \u00e0 cuire dans une grande casserole d\u2019eau<br \/>\nbouillante sal\u00e9e en respectant le temps de cuisson indiqu\u00e9 sur l\u2019emballage.<br \/>\n\u00c9gouttez-les bien puis versez-les dans un saladier. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les champignons \u00e9goutt\u00e9s, les saucisses coup\u00e9es en<br \/>\nrondelles, la cr\u00e8me, le gouda coup\u00e9 en d\u00e9s et le fromage r\u00e2p\u00e9. M\u00e9langez bien,<br \/>\nsalez puis remplissez 4 plats \u00e0 gratin individuels et placez-les au four pour<br \/>\n20 minutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour un plat plus<br \/>\nconvivial, vous pouvez verser le gratin dans un seul grand plat en laissant<br \/>\nchacun se servir.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de poireaux et poulet<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 208456\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image088.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>6 blancs de poireau \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 4<br \/>\nescalopes de poulet \u2013 2 cuil. \u00e0 soupe de parmesan r\u00e2p\u00e9 \u2013 Sel et poivre <b>Pour<br \/>\nla sauce b\u00e9chamel<\/b> : 30 g de beurre \u2013 30 g de farine \u2013 40 cl de lait<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les poireaux en tron\u00e7ons, nettoyez-les sous l\u2019eau<br \/>\npuis mettez-les \u00e0 cuire 15 minutes dans une sauteuse avec l\u2019huile d\u2019olive en<br \/>\nm\u00e9langeant r\u00e9guli\u00e8rement. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la sauce. Faites fondre le beurre, ajoutez la<br \/>\nfarine puis le lait petit \u00e0 petit pour \u00e9viter les grumeaux, salez et poivrez.<br \/>\nPlacez la casserole sur le feu et faites \u00e9paissir en m\u00e9langeant constamment<br \/>\njusqu\u2019\u00e0 l\u2019obtention d\u2019une sauce homog\u00e8ne, onctueuse mais peu \u00e9paisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les poireaux et les escalopes de poulet coup\u00e9es<br \/>\nen d\u00e9s dans 4 plats \u00e0 gratin individuels, nappez de sauce b\u00e9chamel, saupoudrez<br \/>\nde parmesan et mettez au four pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour plus de go\u00fbt,<br \/>\najoutez de la poudre de noix de muscade au gratin. Saveur garantie !<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:6.35pt;text-align:left;line-height:107%'>Gratin de pommes de terre<br \/>\nau gorgonzola<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 209084\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image089.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:104%;border:none;padding:0cm'><span\nstyle='color:#978136'>800 g de pommes de terre \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 25 cl<br \/>\nde cr\u00e8me liquide enti\u00e8re \u2013 70 g de gorgonzola \u2013 Sel et poivre <\/span>\u00c9pluchez<br \/>\nles pommes de terre et mettez-les \u00e0 cuire 20 minutes dans une grande casserole<br \/>\nd\u2019eau sal\u00e9e. V\u00e9rifiez la cuisson avec la pointe d\u2019un couteau puis \u00e9gouttez-les.\n<\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les pommes de terre en rondelles, placez-les dans 4<br \/>\nplats \u00e0 gratin individuels avec une couche d\u2019emmental au centre. Poivrez et<br \/>\nsalez l\u00e9g\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Arrosez de cr\u00e8me puis d\u00e9posez le restant d\u2019emmental et le<br \/>\ngorgonzola \u00e9miett\u00e9. Mettez au four pendant 20 minutes jusqu\u2019\u00e0 ce que le gratin<br \/>\nsoit bien dor\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de potiron<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 207536\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image090.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>800 g de potiron \u2013 1 oignon \u2013 Huile<br \/>\nd’olive\u2013 100 g de lardons \u2013 150 g de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 100 g d’emmental<br \/>\nr\u00e2p\u00e9 \u2013 \u00bd cuil. \u00e0<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection19>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>th\u00e9 de noix de<br \/>\nmuscade en poudre \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez le potiron et coupez-le en cubes. Mettez-le \u00e0<br \/>\ncuire \u00e0 la vapeur 15 \u00e0 20 minutes jusqu’\u00e0 ce que le potiron soit tendre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez l\u2019oignon, faites-le revenir dans<br \/>\nl\u2019huile d\u2019olive puis lorsqu\u2019il a l\u00e9g\u00e8rement dor\u00e9, ajoutez les lardons. Poursuivez<br \/>\nla cuisson 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9duisez le potiron en pur\u00e9e, ajoutez la cr\u00e8me fra\u00eeche, la<br \/>\nmoiti\u00e9 du fromage, la muscade, les lardons et l’oignon. M\u00e9langez bien le tout.<br \/>\nSalez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration dans 4 plats \u00e0 gratin<br \/>\nindividuels, recouvrez de l\u2019emmental restant et mettez au four 15 minutes pour<br \/>\ngratiner les plats. Servez d\u00e8s la sortie du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de quinoa<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.9pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 209159\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image091.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 43 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 cube de bouillon de l\u00e9gumes \u2013 100 g de quinoa \u2013 1<br \/>\ncarotte \u2013 150 g de petits pois \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 1 oignon \u2013<br \/>\n20 cl de cr\u00e8me de soja \u2013 70 g de parmesan r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez une grande casserole d\u2019eau \u00e0 bouillir avec le<br \/>\nbouillon cube.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le quinoa \u00e0 cuire en suivant le temps indiqu\u00e9 sur le<br \/>\npaquet. \u00c9gouttez et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez la carotte, coupez-la en petits d\u00e9s et mettez-la \u00e0<br \/>\ncuire dans une casserole d\u2019eau bouillante sal\u00e9e 5 minutes. Ajoutez les petits<br \/>\npois et poursuivez la cuisson 5 minutes. \u00c9gouttez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez l\u2019huile \u00e0 chauffer dans une sauteuse, mettez<br \/>\nl\u2019oignon hach\u00e9 \u00e0 suer sans colorer pendant 5 minutes. Ajoutez les l\u00e9gumes,<br \/>\nsaisissez-les sur feu vif 3 minutes puis ajoutez le quinoa. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Hors du feu, ajoutez la cr\u00e8me de soja, salez, poivrez et<br \/>\nr\u00e9partissez la pr\u00e9paration dans 4 plats \u00e0 gratins individuels. Saupoudrez de<br \/>\nparmesan et mettez au four pendant 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de ravioles et saumon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.9pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 207397\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image092.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>10 g de margarine \u2013 400 g de ravioles du Dauphin\u00e9 \u2013 8<br \/>\ntranches de saumon fum\u00e9 \u2013 20 cl de cr\u00e8me liquide enti\u00e8re \u2013 5 cl de lait \u2013 50 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 Poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Graissez les 4 plats \u00e0 gratin individuels. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez d\u00e9licatement les plaques de ravioles. Coupez-les \u00e0<br \/>\nla taille des plats puis alternez les ravioles et le saumon jusqu\u2019\u00e0 remplir les<br \/>\nplats. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nappez de cr\u00e8me m\u00e9lang\u00e9e au lait et couvrez de fromage<br \/>\nr\u00e2p\u00e9. Poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pour 15 minutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:7.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de riz express<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.9pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 208784\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image093.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 37 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 cube de bouillon \u2013 150 g de riz long<br \/>\n\u2013 30 g de beurre \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 250 g de petits pois et carottes en<br \/>\nbo\u00eete \u2013 400 g<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection20>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>d’escalopes de poulet \u2013 1 oignon \u2013 4 cuil. \u00e0 soupe de<br \/>\ncr\u00e8me fra\u00eeche \u00e9paisse \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez une grande casserole d\u2019eau \u00e0 bouillir avec le<br \/>\nbouillon cube.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le riz \u00e0 cuire en respectant le temps indiqu\u00e9 sur le<br \/>\npaquet.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez-le puis ajoutez le beurre et la moiti\u00e9 du fromage<br \/>\nr\u00e2p\u00e9.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les petits pois et les carottes, ajoutez-les au<br \/>\nriz ainsi que les escalopes coup\u00e9es en d\u00e9s et l\u2019oignon hach\u00e9. Salez, poivrez et<br \/>\nr\u00e9partissez le tout dans 4 plats \u00e0 gratins individuels. Couvrez d\u2019une cuill\u00e8re<br \/>\n\u00e0 soupe de cr\u00e8me puis r\u00e9partissez le restant de fromage. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:7.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de Saint-Jacques aux girolles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.65pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 208756\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image094.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u00e9chalotes \u2013 20 g de beurre \u2013 100 g de girolles \u2013 1<br \/>\ncuil. \u00e0 soupe de persil hach\u00e9 \u2013 16 noix de Saint-Jacques \u2013 6 cl de vin blanc \u2013<br \/>\n20 cl de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 Le jus de \u00bd citron\u2013 40 g de chapelure \u2013 50 g<br \/>\nde parmesan \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez les \u00e9chalotes, faites-les colorer<br \/>\nl\u00e9g\u00e8rement avec la moiti\u00e9 du beurre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les girolles, ajoutez-les dans la po\u00eale avec les<br \/>\n\u00e9chalotes, le persil, salez, poivrez puis couvrez et laissez cuire 15 minutes.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le restant de beurre dans la po\u00eale et faites<br \/>\ncolorer les Saint-Jacques 1 minute sur chaque face. Placez-les dans 4 plats \u00e0<br \/>\ngratin ainsi que les girolles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9graissez la po\u00eale au vin blanc, ajoutez la cr\u00e8me, le jus<br \/>\nde citron et, hors du feu, salez et poivrez. Nappez les noix de Saint-Jacques<br \/>\nde sauce, saupoudrez de chapelure et de parmesan puis placez sous le gril 5<br \/>\nminutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de saumon et \u00e9pinards<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.65pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 207921\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image095.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 pav\u00e9s de saumon \u2013 2 cuil. \u00e0 soupe de sauce soja \u2013 500 g<br \/>\nd’\u00e9pinards hach\u00e9s surgel\u00e9s \u2013 120 g de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 80 g d’emmental<br \/>\nr\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le saumon en tranches et tapissez le fond des plats<br \/>\n\u00e0 gratin individuels. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Arrosez de sauce soja puis couvrez avec les \u00e9pinards<br \/>\nd\u00e9congel\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez, poivrez puis nappez de cr\u00e8me et saupoudrez de<br \/>\nfromage r\u00e2p\u00e9. Mettez au four pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection21>\n<h1 style='margin-top:0cm;margin-right:5.05pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de sp\u00e4tzles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 8161\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image096.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>300 g de farine \u2013 3 \u0153ufs \u2013 20 g de<br \/>\nbeurre \u2013 120 g de lardons fum\u00e9s \u2013 1 oignon \u2013 \u00bd munster \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Tamisez la farine et ajoutez 2 pinc\u00e9es de sel. Ajoutez les<br \/>\n\u0153ufs puis versez 20 cl d’eau progressivement en m\u00e9langeant d\u00e9licatement pour<br \/>\nobtenir une p\u00e2te fluide. Laissez reposer 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites bouillir une grande quantit\u00e9 d’eau sal\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez un peu de p\u00e2te sur une planche en bois et faites<br \/>\ntomber des lani\u00e8res de p\u00e2te \u00e0 l’aide d’un couteau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire par petites quantit\u00e9s. Les sp\u00e4tzles remontent<br \/>\n\u00e0 la surface de l’eau une fois cuits. Sortez-les de l’eau avec une \u00e9cumoire et<br \/>\npassez-les sous l’eau froide avant de r\u00e9server.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Renouvelez l’op\u00e9ration jusqu’\u00e0 \u00e9puisement de la p\u00e2te. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre dans une grande po\u00eale et placez les<br \/>\nlardons et l’oignon \u00e9minc\u00e9. Ajoutez les sp\u00e4tzles afin de les faire dorer. Salez<br \/>\net poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un grand plat allant au four ou dans des cocottes<br \/>\nindividuelles, d\u00e9posez les sp\u00e4tzles, les lardons et l’oignon puis r\u00e9partissez<br \/>\nde fines tranches de munster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez 15 minutes afin de faire fondre le fromage.<br \/>\nD\u00e9gustez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer les lardons par de la saucisse de Strasbourg.<\/p>\n<h1 style='margin-top:0cm;margin-right:5.05pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin de thon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 8247\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image097.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de thon au naturel en bo\u00eete \u2013 80 g de fromage frais<br \/>\naux herbes 2 \u0153ufs \u2013 10 cl de cr\u00e8me liquide enti\u00e8re \u2013 2 \u00e9chalotes \u2013\u00a0 18 cl de<br \/>\ncoulis de tomates \u2013 50 g de parmesan \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez le thon et \u00e9miettez-le puis travaillez-le avec le<br \/>\nfromage aux herbes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les \u0153ufs, la cr\u00e8me, les \u00e9chalotes hach\u00e9es, salez et<br \/>\npoivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration dans 4 plats \u00e0 gratin<br \/>\nindividuels, couvrez de coulis de tomates et saupoudrez de parmesan. Mettez au<br \/>\nfour pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez ce plat<br \/>\navec de la roquette et un soup\u00e7on de vinaigre balsamique.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.05pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratin fa\u00e7on raclette<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 8318\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image098.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>600 g de pommes de terre \u2013 1 oignon \u2013<br \/>\n\u00bd cuil. \u00e0 soupe d’huile d’olive 200 g de champignons de Paris \u00e9minc\u00e9s en bo\u00eete<br \/>\n\u2013 12<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection22>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>tranches de<br \/>\nviande des Grisons \u2013 20 cl de cr\u00e8me liquide enti\u00e8re \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>\u00a0200 g de<br \/>\nfromage \u00e0 raclette \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les pommes de terre et mettez-les \u00e0 cuire dans une<br \/>\ngrande casserole d\u2019eau bouillante sal\u00e9e pendant 15 \u00e0 20 minutes selon leur<br \/>\ntaille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez l\u2019oignon et faites-le revenir dans une po\u00eale avec<br \/>\nl\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pommes de terre coup\u00e9es en rondelles dans 4<br \/>\nplats \u00e0 gratin individuels, ajoutez les champignons \u00e9goutt\u00e9s, l\u2019oignon et la<br \/>\nviande des Grisons coup\u00e9e en morceaux. Salez l\u00e9g\u00e8rement, poivrez, ajoutez la cr\u00e8me<br \/>\net d\u00e9posez des tranches de fromage \u00e0 raclette. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez \u00e0 dorer sous le gril 10 minutes et servez accompagn\u00e9<br \/>\nde salade et de cornichons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:85.75pt;text-align:left;line-height:107%'>Gratin tricolore de<br \/>\npoisson<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-4.2pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 209786\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image099.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>8 pommes de terre vitelotte \u2013 4 carottes \u2013 2 \u00e9chalotes \u2013<br \/>\n20 g de beurre 5 cl de vin blanc \u2013 20 cl de cr\u00e8me fleurette \u2013 4 filets de<br \/>\ncabillaud \u2013 1 cuil. \u00e0 soupe de persil hach\u00e9 \u2013 2 cuil. \u00e0 soupe de chapelure \u2013 1<br \/>\ncuil. \u00e0 soupe de parmesan r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les pommes de terre et carottes en d\u00e9s.<br \/>\nMettezles \u00e0 cuire dans un cuiseur vapeur pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Hachez finement les \u00e9chalotes, faites fondre le beurre dans<br \/>\nune casserole et mettez les \u00e9chalotes \u00e0 suer sans colorer. Ajoutez le vin et<br \/>\nlaissez cuire 5 minutes. Ajoutez la cr\u00e8me, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:10.8pt;margin-bottom:\n.15pt;margin-left:-.25pt'>R\u00e9partissez les l\u00e9gumes, le poisson coup\u00e9 en d\u00e9s et<br \/>\nle persil dans 4 plats \u00e0 gratin individuels. Nappez de sauce puis saupoudrez de<br \/>\nchapelure m\u00e9lang\u00e9e au parmesan. Mettez au four pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection23>\n<h1 style='margin-top:0cm;margin-right:2.05pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Gratins dauphinois au bleu<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-7.15pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 209809\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image100.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>50 cl de lait \u2013 2 gousses d’ail \u2013 2 brins de thym \u2013 1<br \/>\nclou de girofle \u2013\u00a0 600 g de pommes de terre \u2013 15 cl de cr\u00e8me liquide \u2013 Noix de<br \/>\nmuscade en poudre\u2013 20 g de beurre \u2013 125 g de bleu \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition 10 minutes avec l\u2019ail, le thym<br \/>\net le clou de girofle. Pelez les pommes de terre et coupez-les en fines<br \/>\nrondelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enlevez les aromates du lait, remplacez-les par les pommes<br \/>\nde terre. Faites-les cuire 5 minutes. Ajoutez la cr\u00e8me. Salez, poivrez et<br \/>\najoutez un peu de noix de muscade. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le tout dans un plat \u00e0 gratin beurr\u00e9. Faites cuire<br \/>\n30 minutes au four pr\u00e9chauff\u00e9 \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9miettez le bleu sur le gratin et continuez la cuisson 15<br \/>\nminutes \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez chaud. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le bleu par du gorgonzola ou du ch\u00e8vre.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:38.85pt;text-align:left;line-height:107%'>Petits gratins de<br \/>\ntourteaux \u00e0 l\u2019aneth<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-7.15pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 209715\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image101.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 pinces de tourteau cuites \u2013 10 g de<br \/>\nbeurre \u2013 2 \u0153ufs \u2013 25 cl de cr\u00e8me liquide \u2013 2 cuil. \u00e0 caf\u00e9 d’\u0153ufs de lump \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection24>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>d’aneth d\u00e9shydrat\u00e9 \u2013 50 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9cortiquez les pinces et r\u00e9partissez la chair dans des<br \/>\nramequins beurr\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les \u0153ufs avec la cr\u00e8me, les \u0153ufs<br \/>\nde lump et l’aneth puis ajoutez le gruy\u00e8re. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez, poivrez et versez la pr\u00e9paration sur la chair des<br \/>\ntourteaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 25 minutes et servez ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour<br \/>\nl’accompagnement de ces gratins, proposez une salade de m\u00e2che, agr\u00e9ment\u00e9e de<br \/>\nsupr\u00eames d’orange et d’une vinaigrette compos\u00e9e d’huile de noisette, vinaigre<br \/>\nde cidre, sel et poivre.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Pur\u00e9e gourmande gratin\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 210530\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image102.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>800 g de pommes de terre \u00e0 chair<br \/>\nfondante \u2013 150 g de maroilles \u2013\u00a0 8 cl de cr\u00e8me liquide \u2013 12 cl de lait entier \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les pommes de terre en gros morceaux.<br \/>\nMettezles \u00e0 cuire 20 minutes dans une grande casserole d’eau bouillante sal\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les pommes de terre puis. sans attendre,<br \/>\npassez-les encore chaudes au moulin \u00e0 l\u00e9gumes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le fromage \u00e0 fondre dans la cr\u00e8me. Ajoutez petit \u00e0<br \/>\npetit le lait puis la cr\u00e8me \u00e0 la pur\u00e9e. Salez et poivrez. M\u00e9langez et ajoutez<br \/>\ndu lait si besoin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez 4 ramequins de pur\u00e9e puis d\u00e9posez un morceau de<br \/>\nfromage sur le dessus. Mettez la pur\u00e9e \u00e0 gratiner 10 minutes dans un four \u00e0 200<br \/>\n\u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Terrine des alpages<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 210679\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image103.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>600 g de pommes de terre \u2013 3 \u0153ufs \u2013 20 cl de cr\u00e8me<br \/>\nliquide \u2013 150 g de fromage \u00e0 raclette \u2013 2 tranches de jambon blanc \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les pommes de terre 30 minutes \u00e0 la vapeur.<br \/>\nPelez-les, puis coupez-les en rondelles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, battez les \u0153ufs avec la cr\u00e8me liquide. Salez<br \/>\net poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez une terrine ou un moule \u00e0 cake de couches<br \/>\naltern\u00e9es de pommes de terre, de fromage \u00e0 raclette et de jambon coup\u00e9 en<br \/>\nlamelles. Versez entre chaque couche un peu de m\u00e9lange de cr\u00e8me fra\u00eeche et<br \/>\nd\u2019\u0153ufs. Terminez par le fromage et arrosez du reste de pr\u00e9paration \u00e0 la cr\u00e8me. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire environ 30 minutes. La cr\u00e8me doit \u00eatre<br \/>\nabsorb\u00e9e et le dessus de la terrine bien dor\u00e9. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>\u00c0 la sortie du<br \/>\nfour, attendez 10 minutes avant de d\u00e9mouler la terrine sur un plat. Accompagnez<br \/>\nla terrine de cornichons et d\u2019une belle salade verte, comme pour une vraie<br \/>\nraclette.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.15pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la bi\u00e8re, au jambon et \u00e0 la moutarde<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 210930\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image104.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 d’\u0153ufs \u2013 150 g de farine \u2013 1 sachet de levure chimique<br \/>\n\u2013 5 cl d’huile d’olive \u2013 10 cl de lait \u2013 5 cl de bi\u00e8re blonde \u2013 100 g de<br \/>\ncheddar r\u00e2p\u00e9 \u2013 150 g de jambon fum\u00e9 en d\u00e9s \u2013 1 cuil. \u00e0 soupe de moutarde \u00e0<br \/>\nl’ancienne \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, fouettez les \u0153ufs avec la farine et la<br \/>\nlevure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez l’huile d’olive, le lait et la bi\u00e8re. M\u00e9langez.<br \/>\nAjoutez le cheddar, le jambon et la moutarde. Salez l\u00e9g\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 45 minutes. D\u00e9gustez ti\u00e8de ou froid. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour vos buffets<br \/>\nou ap\u00e9ritifs, mettez la pr\u00e9paration dans des mini moules \u00e0 cake.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la bolognaise<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 211448\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image105.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Cuisson : 32 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 oignon \u2013 12 cl d’huile d’olive \u2013 1<br \/>\ngousse d’ail \u2013 200 g de viande de b\u0153uf hach\u00e9e \u2013 200 g de pur\u00e9e de tomates \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de c\u00e9leri en poudre \u2013 2 cuil. \u00e0 caf\u00e9 d’herbes de Provence \u2013 3 \u0153ufs<br \/>\n\u2013\u00a0 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 10 cl de lait \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a080 g d’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir l\u2019oignon hach\u00e9 dans 1 cuil. \u00e0 soupe d\u2019huile<br \/>\nd\u2019olive.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez l\u2019ail hach\u00e9 puis la viande. Saisissez-la sur un feu<br \/>\nvif 2 minutes. Ajoutez la pur\u00e9e de tomates, le c\u00e9leri, les herbes, salez et<br \/>\npoivrez. Laissez cuire \u00e0 couvert 5 minutes. Laissez refroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, le sel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la sauce bolognaise. Versez la pr\u00e9paration dans les<br \/>\nmoules \u00e0 mini cake pr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au<br \/>\nfour 25 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nutiliser une sauce bolognaise pr\u00e8te \u00e0 l\u2019emploi si vous le souhaitez.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la farine de ch\u00e2taignes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 211320\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image106.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6 \u00e0 8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>160 g de farine de ch\u00e2taignes \u2013 120 g de farine de bl\u00e9 \u2013<br \/>\n1 sachet de levure chimique \u2013 4 \u0153ufs \u2013 10 cl d’huile d’olive \u2013 10 cl de lait\u00a0 <b>Pour<br \/>\nla garniture<\/b> : 1 \u00e9chalote \u2013 100 g de fromage frais \u2013 4 tranches de jambon<br \/>\nblanc fum\u00e9 \u2013 6 tomates s\u00e9ch\u00e9es \u2013 Beurre\u2013\u00a0 Thym\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Passez au tamis les farines et la levure. Disposez dans un<br \/>\nsaladier et faites un puits au centre. Incorporez les \u0153ufs un \u00e0 un \u00e0 la<br \/>\ncuill\u00e8re en bois puis versez l\u2019huile, m\u00e9langez et ajoutez le lait. Assaisonnez<br \/>\nde sel, de poivre et de thym. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et ciselez finement l\u2019\u00e9chalote. Ajoutez-la \u00e0 la<br \/>\npr\u00e9paration avec le fromage \u00e9miett\u00e9, le jambon d\u00e9coup\u00e9 grossi\u00e8rement ainsi que<br \/>\nles tomates s\u00e9ch\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez et farinez un moule \u00e0 cake. Versez la pr\u00e9paration<br \/>\net enfournez \u00e0 210 \u00b0C (th. 7), 30 \u00e0 35 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le cake peut se<br \/>\nservir seul ou accompagn\u00e9 de l\u00e9gumes.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la polenta et tomates confites<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 211688\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image107.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>80 g de polenta \u2013 10 cl de lait \u2013 3 \u0153ufs \u2013 100 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 80 g de<br \/>\ngruy\u00e8re r\u00e2p\u00e9 \u2013 Basilic\u2013 6 de tomates confites \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la polenta et le lait chaud, laissez reposer 15<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les \u0153ufs avec la farine, la levure, l\u2019huile, le sel<br \/>\net le poivre. Ajoutez le fromage, 2 cuil. \u00e0 caf\u00e9 de basilic hach\u00e9 et les<br \/>\ntomates confites coup\u00e9es en petits morceaux. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le cake se sert<br \/>\nseul ou coup\u00e9 en tranche dans une assiette accompagn\u00e9 de salade.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection25>\n<h1 style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la tomate et au surimi<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 211799\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image108.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:55.4pt;margin-right:10.15pt'><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 5 cl<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>15 cl de lait \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013<br \/>\n2 cuil. \u00e0<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>soupe de confit de tomates \u2013 200 g de surimi \u2013 Basilic\u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien.<br \/>\nAjoutez le confit de tomates, le surimi coup\u00e9 en tron\u00e7ons et 1 cuil. \u00e0 soupe de<br \/>\nbasilic hach\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans 6 moules \u00e0 mini cakes<br \/>\npr\u00e9alablement beurr\u00e9s ou en silicone. Mettez au four 30 minutes \u00e0 180 \u00b0C (th.<br \/>\n6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez ces mini<br \/>\ncakes coup\u00e9s en petites tranches, accompagn\u00e9es d\u2019une sauce au fromage blanc aux<br \/>\nherbes.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake alsaciens<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 212352\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image109.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:0cm;margin-right:13.05pt'><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>160 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>5 cl de<br \/>\nvin blanc \u2013 10 cl de lait \u2013 80 g d’emmental<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>r\u00e2p\u00e9 \u2013 150 g de choucroute cuite \u2013 4 saucisses de<br \/>\nStrasbourg \u2013\u00a0 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le vin, le lait ti\u00e9di, l\u2019emmental r\u00e2p\u00e9, la choucroute.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les saucisses en rondelles puis incorporez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans des mini moules \u00e0 cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou un moule en silicone. Poivrez g\u00e9n\u00e9reusement<br \/>\net mettez au four pour 25 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le cake Alsacien<br \/>\nfera une d\u00e9licieuse entr\u00e9e, ou coup\u00e9 en petites parts un excellent ap\u00e9ritif.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au basilic et au saumon frais<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 213015\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image110.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:0cm;margin-right:14.6pt'><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 5 cl<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>5 cl de<br \/>\nlait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 12 feuilles de<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>basilic \u2013 Beurre\u2013 150 g de pav\u00e9s de saumon \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di, l\u2019emmental r\u00e2p\u00e9 et les feuilles de<br \/>\nbasilic coup\u00e9es grossi\u00e8rement. \u00c0 l\u2019aide d\u2019un mixeur plongeant \u00e0 soupe, mixez la<br \/>\npr\u00e9paration jusqu\u2019\u00e0 ce qu\u2019il n\u2019y ait plus de feuilles de basilic enti\u00e8res et<br \/>\nque la p\u00e2te ait pris une belle couleur verte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la moiti\u00e9 de la p\u00e2te dans 6 moules \u00e0 muffins<br \/>\nbeurr\u00e9s. Placez un carr\u00e9 de saumon au centre, puis versez le reste de p\u00e2te afin<br \/>\nde recouvrir le saumon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 30 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection26>\n<h1 align=right style='margin-top:0cm;margin-right:24.0pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Cake au ch\u00e8vre, noix et<br \/>\nchampignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.65pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 212992\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image111.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 10 cl de lait \u2013 200 g de farine \u2013 1 sachet de<br \/>\nlevure chimique \u2013 10 cl d’huile \u2013 1 bo\u00eete de champignons de Paris \u00e9minc\u00e9s en<br \/>\nbo\u00eete \u2013 1 b\u00fbche de ch\u00e8vre \u2013 12 cerneaux de noix \u2013\u00a0 Beurre\u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). Dans un saladier<br \/>\nfouettez les \u0153ufs avec le lait puis ajoutez la farine, la levure, l’huile et<br \/>\nune pinc\u00e9e de sel, jusqu’\u00e0 obtention d’une p\u00e2te pas trop fluide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez \u00e0 la p\u00e2te les petits champignons, le ch\u00e8vre<br \/>\ncoup\u00e9 en morceaux et les cerneaux de noix. Versez la pr\u00e9paration dans un moule<br \/>\n\u00e0 cake bien beurr\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire pendant 45 minutes et d\u00e9gustez chaud ou froid.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au confit d\u2019\u00e9chalotes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.65pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 213111\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image112.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour le confit<br \/>\nd’\u00e9chalotes<\/span><\/b><span style='color:#978136'> : 10 g de beurre \u2013 6<br \/>\n\u00e9chalotes \u2013 1 cuil. \u00e0 soupe de sirop de framboise \u2013 3 cuil. \u00e0 soupe de vinaigre<br \/>\nde vin 3 \u0153ufs \u2013 170 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl<br \/>\nd’huile d’olive \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre le beurre. Ajoutez les<br \/>\n\u00e9chalotes \u00e9minc\u00e9es et faites-les revenir \u00e0 feu doux pendant 10 minutes. Ajoutez<br \/>\nle sirop de framboise et le vinaigre. Faites r\u00e9duire et compoter 15 minutes en<br \/>\nm\u00e9langeant r\u00e9guli\u00e8rement. Laissez ti\u00e9dir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, salez<br \/>\nl\u00e9g\u00e8rement et poivrez. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. Incorporez le<br \/>\nconfit d\u2019\u00e9chalotes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez au four 20 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au crabe<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.65pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 213327\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image113.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 55 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>50 cl de fumet de poisson \u2013 4 pinces<br \/>\nde crabe \u2013 1 bouquet de ciboulette \u2013 4 \u0153ufs \u2013 200 farine \u2013 1 sachet de levure<br \/>\nchimique \u2013 20<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection27>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>cl de cr\u00e8me<br \/>\nliquide \u2013 4 cuil. \u00e0 soupe d’huile d’olive \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez \u00e0 \u00e9bullition le fumet de poisson et plongez-y les<br \/>\npinces de crabe. Laissez cuire 10 minutes, \u00e9gouttez et laissez refroidir les<br \/>\npinces de crabe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois les pinces de crabes refroidies, cassez la<br \/>\ncarapace et r\u00e9cup\u00e9rez toute la chair. Effilochez la chair. Placez-la dans un<br \/>\nr\u00e9cipient et m\u00e9langez-la \u00e0 la ciboulette cisel\u00e9e. Poivrez puis salez<br \/>\nl\u00e9g\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les \u0153ufs en omelette, versez la farine et la levure.<br \/>\nM\u00e9langez. Ajoutez progressivement la cr\u00e8me liquide et l’huile d’olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez la chair de crabe \u00e0 la p\u00e2te \u00e0 cake. Versez le<br \/>\ntout dans un moule et faites cuire au four pendant 45 min. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez ti\u00e9dir ou refroidir avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter des olives et des tomates s\u00e9ch\u00e9es \u00e0 la pr\u00e9paration.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au foie gras et figues s\u00e8ches<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 213760\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image114.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:68.35pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:42.45pt;text-indent:-42.45pt;line-height:\n108%;border:none;padding:0cm'><span style='color:#978136'>180 g de farine \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl 10 cl de lait 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 4<br \/>\nfigues<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>s\u00e9ch\u00e9es \u2013 100 g<br \/>\nde foie gras \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les figues coup\u00e9es en morceaux, m\u00e9langez bien.<br \/>\nAjoutez le foie gras coup\u00e9 en d\u00e9s, m\u00e9langez d\u00e9licatement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four pour 25<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au foie gras et pomme<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 213649\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image115.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:0cm;margin-right:23.45pt'><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 5 cl<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>15 cl de<br \/>\nlait 50 g d’emmental r\u00e2p\u00e9 \u2013 1 pomme<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>(grosse)\u2013<br \/>\nBeurre\u2013 100 g de foie gras cru \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, du<br \/>\nsel et du poivre. Ajoutez le lait ti\u00e9di et le fromage. M\u00e9langez bien. Ajoutez<br \/>\nla pomme coup\u00e9e en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake pr\u00e9alablement beurr\u00e9 ou<br \/>\nun moule en silicone, en ins\u00e9rant le foie gras frais coup\u00e9 en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 40 minutes. D\u00e9moulez une fois ti\u00e8de ou<br \/>\nfroid. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au gorgonzola et origan<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 214597\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image116.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:55.4pt;margin-right:6.4pt'><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>180 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>10 cl de lait 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013<br \/>\n120 g de<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>gorgonzola \u2013 1<br \/>\ncuil. \u00e0 soupe d’origan \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le gorgonzola coup\u00e9 en morceaux et l\u2019origan,<br \/>\nm\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake pr\u00e9alablement<br \/>\nbeurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0 180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection28>\n<h1 align=right style='margin-top:0cm;margin-right:56.8pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Cake au jambon et \u00e0 la<br \/>\nsaucisse<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 214972\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image117.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=609\n style='width:456.75pt;margin-left:.65pt;border-collapse:collapse'><\/p>\n<tr style='height:48.4pt'>\n<td width=609 style='width:456.75pt;border:solid #978136 1.0pt;border-bottom:\n none;padding:0cm 5.75pt 0cm 4.35pt;height:48.4pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><span\n style='color:#978136'>125 g de farine \u2013 1 sachet de levure chimique \u2013 4 \u0153ufs<br \/>\n \u2013 10 cl<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\n margin-left:105.8pt;text-indent:0cm;line-height:107%'><span style='color:\n #978136'>10 cl de riesling \u2013 125 g de comt\u00e9 r\u00e2p\u00e9 \u2013 3<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>tranches de jambon blanc \u2013 4 saucisses de Strasbourg \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la farine et la levure. Ajoutez les \u0153ufs battus en<br \/>\nomelette, l’huile d’olive et le vin puis le fromage r\u00e2p\u00e9. Salez, poivrez et<br \/>\nm\u00e9langez bien l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les tranches de jambon en petits d\u00e9s et les<br \/>\nsaucisses en rondelles. Ajoutez-les \u00e0 la pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et faites cuire pendant 45 minutes. D\u00e9gustez<br \/>\nti\u00e8de ou froid. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter des noix ou des rondelles de cornichons.<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:33.7pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Cake au lapin, noisettes et<br \/>\npruneaux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 214786\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image118.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>50 g de noisettes \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 150 g de chair de lapin (cuite)\u2013 10 pruneaux \u2013\u00a0 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez grossi\u00e8rement les noisettes et mettez-les \u00e0 griller<br \/>\n5 minutes sur une plaque de cuisson dans un four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la viande de lapin coup\u00e9e en d\u00e9s, les noisettes et<br \/>\nles pruneaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:19.2pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la pr\u00e9paration dans des mini moules \u00e0 cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou un moule en silicone. Mettez au four 25<br \/>\nminutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au magret de canard et pomme<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 214298\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image119.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de magrets de canard s\u00e9ch\u00e9 \u2013 3 \u0153ufs \u2013 200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 5 cl d’huile d’olive \u2013 15 cl de<br \/>\nlait \u2013\u00a0 50 g d’emmental r\u00e2p\u00e9 \u2013 1 pomme \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les tranches de magret, apr\u00e8s avoir retir\u00e9 le gras,<br \/>\nsur la paroi de 6 moules \u00e0 muffin, de pr\u00e9f\u00e9rence en silicone, sinon<br \/>\ngraissez-les largement. Il faut environ 3 tranches par moule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs, la farine, la levure, l\u2019huile, du sel et<br \/>\ndu poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien. Ajoutez la<br \/>\npomme coup\u00e9e en d\u00e9s et le restant des tranches de magret s\u00e9ch\u00e9.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 muffin habill\u00e9s des<br \/>\nmagrets. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:59.9pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Mettez au four pour 30 minutes \u00e0 180 \u00b0C (th. 6).<br \/>\nAttendez 10 minutes, d\u00e9moulez et laissez refroidir sur une grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au paprika et aux poivrons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 214254\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image120.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 poivron rouge \u2013 1 poivron vert \u2013 3 \u0153ufs \u2013 200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 5 cl d’huile d’olive \u2013 2 cuil. \u00e0<br \/>\ncaf\u00e9 de paprika \u2013 15 cl de lait \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 100 g d’\u00e9dam \u2013\u00a0 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:54.25pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Coupez les poivrons en petits morceaux et faites-les<br \/>\ndorer 10 minutes dans un peu d\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\npaprika, le sel et le poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. Ajoutez les poivrons et l’\u00e9dam en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9 ou un moule en silicone. Mettez au four 40 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Cette entr\u00e9e peut<br \/>\naussi se convertir en ap\u00e9ro si vous le coupez en petits d\u00e9s.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au poireau et au munster<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 215135\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image121.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de farine \u2013 1 sachet de levure chimique \u2013 3 \u0153ufs \u2013<br \/>\n10 cl d’huile d’olive \u2013 12 cl de vin blanc sec \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 3<br \/>\npoireaux \u2013 200 g de munster \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez la farine et la levure. Dans un saladier,<br \/>\nbattez les \u0153ufs, puis ajoutez successivement l\u2019huile d\u2019olive, le vin blanc sec,<br \/>\nle m\u00e9lange farine-levure et l\u2019emmental r\u00e2p\u00e9. Salez, poivrez et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et essorez les poireaux, puis d\u00e9coupez-les en fines<br \/>\nrondelles de 1 cm de large. Coupez le munster en petits morceaux. Ajoutez au<br \/>\nm\u00e9lange les rondelles de poireau et les tranches de munster, puis remuez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake en silicone et<br \/>\nlaissez cuire au four \u00e0 180 \u00b0C (th. 6) pendant 50 minutes environ. \u00c0 la fin de<br \/>\nla cuisson, laissez reposer le cake quelques minutes avant de le d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez-le en entr\u00e9e, ti\u00e8de ou froid, coup\u00e9 en tranches et<br \/>\naccompagn\u00e9 d\u2019une salade. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au poulet et \u00e0 l\u2019estragon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 216035\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image122.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 6 cl d’huile d’olive \u2013 12 cl de lait \u2013 50 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 150 g de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection29>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>blancs de<br \/>\npoulet r\u00f4ti \u2013 10 feuilles d’estragon \u2013 1 noix de beurre \u2013\u00a0 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, du<br \/>\nsel et du poivre. Ajoutez le lait ti\u00e9di et le fromage. M\u00e9langez bien. Coupez le<br \/>\nblanc de poulet en morceaux, ciselez les feuilles d\u2019estragon et ajoutez le<br \/>\ntout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pour 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cake au poulet, \u00e0<br \/>\nl\u2019estragon et au ch\u00e8vre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 215428\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image123.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:2.1pt;margin-right:14.3pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>250 g de blancs de poulet \u2013 Beurre\u2013<br \/>\n250 g de farine \u2013 1 sachet de<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>4 \u0153ufs \u2013 10<br \/>\ncl d’huile d’olive \u2013 12 cl de lait \u2013 1<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>cuil. \u00e0 soupe<br \/>\nde moutarde \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 \u00bd bouquet d’estragon \u2013 1 b\u00fbchette de<br \/>\nfromage de ch\u00e8vre \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez le poulet. Dans une po\u00eale, faites chauffer une noix<br \/>\nde beurre et un filet d\u2019huile (pour \u00e9viter que le beurre ne noircisse) et<br \/>\nfaites revenir les morceaux de poulet jusqu\u2019\u00e0 ce qu\u2019ils soient bien dor\u00e9s.<br \/>\nR\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez la farine et la levure. Dans un<br \/>\nsaladier, battez les \u0153ufs, puis ajoutez successivement l\u2019huile d\u2019olive, le<br \/>\nlait, le m\u00e9lange farine-levure, la moutarde et enfin l\u2019emmental r\u00e2p\u00e9. Salez,<br \/>\npoivrez et m\u00e9langez le tout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez, s\u00e9chez et effeuillez l\u2019estragon. Coupez la b\u00fbche de<br \/>\nch\u00e8vre en petits cubes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez au m\u00e9lange le poulet grill\u00e9, l\u2019estragon cisel\u00e9<br \/>\net les morceaux de ch\u00e8vre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake en silicone et<br \/>\nlaissez cuire au four \u00e0 180 \u00b0C (th. 6) 1 heure environ. \u00c0 la fin de la cuisson,<br \/>\nlaissez reposer le cake 5 minutes avant de le d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ce cake est id\u00e9al pour un pique-nique ou pour un d\u00eener improvis\u00e9.\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour ciseler<br \/>\nfacilement des herbes fra\u00eeches, placez-les dans un verre et donnez des coups de<br \/>\nciseaux jusqu\u2019\u00e0 obtenir des morceaux fins. Pour ne jamais manquer d\u2019herbes, en<br \/>\ntoute saison, pensez \u00e0 en acheter surgel\u00e9es.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:128.85pt;text-align:left;line-height:107%'>Cake au reblochon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 216446\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image124.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=609\n style='width:456.75pt;margin-left:.65pt;border-collapse:collapse'><\/p>\n<tr style='height:48.4pt'>\n<td width=609 style='width:456.75pt;border:solid #978136 1.0pt;border-bottom:\n none;padding:0cm 5.75pt 0cm 4.35pt;height:48.4pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><span\n style='color:#978136'>80 g de lardons \u2013 3 \u0153ufs \u2013 170 g de farine \u2013 1 cuil. \u00e0<br \/>\n caf\u00e9 de<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\n margin-left:121.7pt;text-indent:0cm;line-height:107%'><span style='color:\n #978136'>12 cl d’huile d’olive \u2013 10 cl de lait \u2013 50 g<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>d’emmental r\u00e2p\u00e9<br \/>\n\u2013 100 g de reblochons \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir les lardons dans une po\u00eale puis placez-les<br \/>\nsur du papier absorbant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et l’emmental r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez les lardons et le reblochon coup\u00e9 en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four pour 20<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:39.9pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Cake au saucisson sec et<br \/>\nnoisettes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 216733\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image125.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=609\n style='width:456.75pt;margin-left:.65pt;border-collapse:collapse'><\/p>\n<tr style='height:48.4pt'>\n<td width=609 style='width:456.75pt;border:solid #978136 1.0pt;border-bottom:\n none;padding:0cm 5.75pt 0cm 4.35pt;height:48.4pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><span\n style='color:#978136'>80 g de noisettes \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil.<br \/>\n \u00e0 caf\u00e9 de<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\n margin-left:121.7pt;text-indent:0cm;line-height:107%'><span style='color:\n #978136'>6 cl d’huile d’olive \u2013 15 cl de lait \u2013 50 g<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection30>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>d’emmental r\u00e2p\u00e9 \u2013 150 g de saucisson sec \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les noisettes \u00e0 griller sur une plaque de cuisson<br \/>\ndans un four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C (th. 6-7) pendant 5 \u00e0 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le saucisson coup\u00e9 en d\u00e9s et les noisettes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:14.15pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la pr\u00e9paration dans des mini moules \u00e0 cake,<br \/>\npr\u00e9alablement beurr\u00e9s ou farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au saumon et \u00e0 l\u2019oseille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 216454\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image126.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g d’oseille \u2013 Beurre\u2013 150 g de<br \/>\nsaumon \u2013 Baies roses\u2013 2 \u0153ufs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>\u2013 100 g de farine \u2013 50<br \/>\ng de Ma\u00efzena \u2013 1 sachet de levure chimique \u2013 7 cl d’huile d’olive \u2013 12,5 cl de<br \/>\nlait \u2013 50 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez les feuilles d\u2019oseille et faites-les revenir dans une<br \/>\npo\u00eale avec une noix de beurre, pendant 5 minutes environ. Coupez le saumon en<br \/>\nd\u00e9s et ajoutez-le \u00e0 la pr\u00e9paration. Laissez cuire 5 minutes environ. Salez,<br \/>\npoivrez et ajoutez quelques baies roses concass\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les \u0153ufs, la farine, la Ma\u00efzena<br \/>\net la levure. Ajoutez petit \u00e0 petit l\u2019huile d\u2019olive et le lait, puis le gruy\u00e8re<br \/>\nr\u00e2p\u00e9 et le m\u00e9lange oseille-saumon. M\u00e9langez le tout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Tapissez un moule \u00e0 cake avec du papier sulfuris\u00e9. Versez<br \/>\nla p\u00e2te et mettez au four 40 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour savoir si le cake est cuit, plongez-y la lame d\u2019un<br \/>\ncouteau. Elle doit ressortir propre. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Coupez le cake en<br \/>\ntranches et servez-le en entr\u00e9e, accompagn\u00e9 d\u2019une salade verte. Vous pouvez<br \/>\n\u00e9galement le couper en d\u00e9s et le proposer \u00e0 l\u2019ap\u00e9ritif.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection31>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:1.95pt;text-align:left;line-height:107%'>Cake au saumon fum\u00e9 et \u00e0<br \/>\nLa vache qui rit<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 216622\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image127.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:2.1pt;margin-right:10.15pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 d’\u0153ufs \u2013 150 g de farine \u2013 1 sachet<br \/>\nde levure chimique \u2013 10 cl<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>10 cl de<br \/>\nlait \u2013 10 portions de La vache qui rit\u00ae \u2013 4<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>tranches de saumon fum\u00e9 \u2013 1 bouquet d’aneth \u2013 Sel et<br \/>\npoivre du moulin<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, fouettez les \u0153ufs avec la farine et la<br \/>\nlevure. Salez l\u00e9g\u00e8rement et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une petite casserole, faites chauffer l’huile d’olive<br \/>\navec le lait et les portions de La vache qui rit. Remuez pour bien faire fondre<br \/>\nle fromage. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait \u00e0 La vache qui rit sur la pr\u00e9paration<br \/>\n\u0153uf-farine et m\u00e9langez bien pour \u00e9viter les grumeaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le saumon fum\u00e9 en petits d\u00e9s et ajoutez-les \u00e0 la<br \/>\npr\u00e9paration \u00e0 cake avec l’aneth cisel\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le tout dans un moule \u00e0 cake et enfournez pour 45<br \/>\nminutes de cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez un peu refroidir avant de<br \/>\nd\u00e9mouler. D\u00e9gustez ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au s\u00e9same et fleur de sel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 216008\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image128.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:2.1pt;margin-right:10.15pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 10 cl<\/span><\/p>\n<p class=MsoNormal align=right style='margin-left:.5pt;text-align:right;\nline-height:107%;border:none;padding:0cm'><span style='color:#978136'>1 cuil. \u00e0<br \/>\nsoupe d’huile de s\u00e9same \u2013 10 cl de lait \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a080 g d’emmental r\u00e2p\u00e9 \u2013 60 g de graines de s\u00e9same dor\u00e9 \u2013<br \/>\n2 cuil. \u00e0 caf\u00e9 de fleur de sel \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). M\u00e9langez les \u0153ufs<br \/>\navec la farine, la levure, l\u2019huile d’olive et de s\u00e9same, le sel et le poivre.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le lait ti\u00e9di, le fromage r\u00e2p\u00e9 et le s\u00e9same.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Saupoudrez de s\u00e9same et de<br \/>\nfleur de sel et mettez au four pour 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:90.05pt;text-align:left;line-height:107%'>Cake au surimi et<br \/>\ncrevette<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 216970\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image129.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=609\n style='width:456.75pt;margin-left:.65pt;border-collapse:collapse'><\/p>\n<tr style='height:48.4pt'>\n<td width=609 style='width:456.75pt;border:solid #978136 1.0pt;border-bottom:\n none;padding:0cm 5.75pt 0cm 4.35pt;height:48.4pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><span\n style='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\n chimique \u2013 12 cl<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\n margin-left:105.8pt;text-indent:0cm;line-height:107%'><span style='color:\n #978136'>10 cl de lait \u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 150 g de<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>surimi r\u00e2p\u00e9 \u2013 1 cuil. \u00e0 soupe de sauce soja \u2013 15<br \/>\ncrevettes \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le surimi, la sauce soja, m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez une crevette<br \/>\nd\u00e9cortiqu\u00e9e au milieu et mettez au four 25 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter 1 cuil. \u00e0 soupe de ciboulette.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection32>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au thon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 217268\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image130.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>250 g de thon cru \u2013 8 olives \u2013 150 g<br \/>\nde farine \u2013 1 sachet de levure chimique \u2013 4 \u0153ufs \u2013 10 cl de lait \u00e9cr\u00e9m\u00e9 \u2013 Sel<br \/>\net poivre <\/span>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9miettez le thon. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9noyautez les olives et coupez-les en petits morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la farine, la levure, les \u0153ufs et le lait dans un<br \/>\nsaladier. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez, poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le thon et les olives. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans un moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire pendant 30 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce plat a une<br \/>\ncharge glyc\u00e9mique mod\u00e9r\u00e9e. Associez-le \u00e0 une entr\u00e9e \u00e0 base de l\u00e9gumes verts<br \/>\nriche en fibres. Le thon est un poisson gras mais ses acides gras sont<br \/>\nint\u00e9ressants.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:108.9pt;text-align:left;line-height:107%'>Cake au tofu et quinoa<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 217390\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image131.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de quinoa \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 1 cuil. \u00e0 soupe de sauce soja \u2013 2 cuil. \u00e0 soupe de persil<br \/>\nhach\u00e9 \u2013 2 gousses d’ail \u2013 150 g de tofu \u2013 Beurre\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le quinoa \u00e0 cuire dans une casserole d\u2019eau<br \/>\nbouillante sal\u00e9e pendant 10 minutes puis \u00e9gouttez-le. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le quinoa, la sauce soja, le persil, l\u2019ail hach\u00e9 et<br \/>\nle tofu coup\u00e9 en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four pour 25<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux anchois et romarin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 217464\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image132.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 1<br \/>\ncuil. \u00e0 soupe de romarin \u2013 1 bo\u00eete d’anchois \u00e0 l’huile \u2013 1 noix de beurre \u2013<br \/>\nPoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile et le<br \/>\npoivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le romarin et 6 filets d\u2019anchois coup\u00e9s en petits<br \/>\nmorceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez un filet d\u2019anchois sur<br \/>\nle dessus puis mettez au four pour 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux artichauts, aux aubergines et aux tomates confites<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 218669\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image133.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 gousse d’ail \u2013 2 aubergines \u2013 20 cl d’huile d’olive \u2013<br \/>\n200 g de farine \u2013 1 sachet de levure chimique \u2013 4 \u0153ufs \u2013 15 cl de vin blanc sec<br \/>\n\u2013 10 cl de lait \u2013 150 g d’emmental r\u00e2p\u00e9 \u2013 250 g de c\u0153urs d’artichaut en bo\u00eete \u2013<br \/>\n10 tomates confites \u2013 2 oignons \u2013 Thym\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez l\u2019ail et coupez-le finement. \u00c9pluchez et coupez en<br \/>\ncubes les aubergines. Faites revenir l\u2019ail et les aubergines 5 minutes dans une<br \/>\npo\u00eale chaude avec 2 cuil. \u00e0 soupe d\u2019huile d\u2019olive. R\u00e9servez dans une assiette<br \/>\ncouverte de papier absorbant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez la farine et la levure. Dans un<br \/>\nsaladier, battez les \u0153ufs, puis ajoutez successivement l\u2019huile d\u2019olive, le vin<br \/>\nblanc sec, le lait, le m\u00e9lange farine-levure et l\u2019emmental r\u00e2p\u00e9. Poivrez et<br \/>\nsalez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les c\u0153urs d\u2019artichauts et coupez-les en petits<br \/>\nmorceaux.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez d\u00e9licatement les tomates confites et coupez-les en<br \/>\nd\u00e9s. \u00c9pluchez et \u00e9mincez les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez au m\u00e9lange les aubergines, les c\u0153urs<br \/>\nd\u2019artichauts, les tomates confites, les oignons et du thym, puis remuez \u00e0<br \/>\nnouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans une plaque de six moules \u00e0 cake<br \/>\nen silicone et laissez cuire au four \u00e0 180 \u00b0C (th. 6) pendant 20 minutes. \u00c0 la<br \/>\nfin de la cuisson, laissez reposer les cakes avant de les d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez-les en entr\u00e9e ou en accompagnement d\u2019une viande. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux cacahu\u00e8tes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 220001\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image134.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>50 g de cacahu\u00e8tes \u2013 3 \u0153ufs \u2013 170 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019un pilon, r\u00e9duisez 40 g de cacahu\u00e8tes en poudre<br \/>\ngrossi\u00e8re. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, salez<br \/>\nl\u00e9g\u00e8rement et poivrez. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. Incorporez la<br \/>\npoudre de cacahu\u00e8tes et m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez le restant de<br \/>\ncacahu\u00e8tes sur le dessus et mettez au four 20 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ces bouch\u00e9es sont<br \/>\nassez sal\u00e9es, je vous conseille d\u2019utiliser les moules les plus petits possible.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux crevettes et au curcuma<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 217939\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image135.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 d’\u00e9chalotes \u2013 \u00bd bouquet de coriandre \u2013 3 d’\u0153ufs \u2013 150 g<br \/>\nde farine \u2013 1 sachet de levure chimique \u2013 2 cuil. \u00e0 caf\u00e9 de curcuma \u2013\u00a0 8 cl<br \/>\nd’huile d’olive \u2013 13 cl de lait de coco \u2013 150 g de crevettes cuites \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ciselez les \u00e9chalotes et la coriandre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs, la farine, la levure et le curcuma avec<br \/>\nun fouet. Incorporez l’huile et le lait de coco. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les \u00e9chalotes puis les crevettes, la coriandre, du<br \/>\nsel et du poivre. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:48.35pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez le tout dans un moule \u00e0 cake et mettez au four<br \/>\npour 45 minutes. Servez avec une salade verte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:2.55pt;text-align:left;line-height:107%'>Cake aux endives et au<br \/>\nfromage de ch\u00e8vre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 219508\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image136.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>250 g de farine \u2013 1 sachet de levure chimique \u2013 4 \u0153ufs \u2013<br \/>\n10 cl d’huile d’olive \u2013 10 cl de lait \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 1 cuil. \u00e0 soupe<br \/>\nd’herbes de Provence \u2013 1 cuil. \u00e0 caf\u00e9 de quatre-\u00e9pices \u2013 3 endives \u2013 1 b\u00fbchette<br \/>\nde fromage de ch\u00e8vre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez la farine et la levure. Dans un<br \/>\nsaladier, battez les \u0153ufs, puis ajoutez successivement l\u2019huile d\u2019olive, le<br \/>\nlait, le m\u00e9lange farine-levure, l\u2019emmental r\u00e2p\u00e9 et les herbes. Salez, poivrez,<br \/>\n\u00e9picez et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez, essuyez et coupez les endives en lani\u00e8res. Coupez le<br \/>\nfromage de ch\u00e8vre en petits cubes. Ajoutez au m\u00e9lange les endives et le fromage<br \/>\nde ch\u00e8vre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake en silicone et<br \/>\nlaissez cuire au four \u00e0 180 \u00b0C (th. 6) environ 50 minutes. \u00c0 la fin de la<br \/>\ncuisson, laissez reposer le cake quelques minutes avant de le d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez-le en entr\u00e9e, ti\u00e8de ou froid, coup\u00e9 en tranches et<br \/>\naccompagn\u00e9 d\u2019une salade. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux endives et morbier<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 219882\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image137.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 endives \u2013 12 cl d’huile d’olive \u2013 3 \u0153ufs \u2013 180 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 10 cl de lait \u2013 80 g de gruy\u00e8re<br \/>\nr\u00e2p\u00e9 \u2013\u00a0 100 g de morbier \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez et coupez les endives en tron\u00e7ons. Faites-les<br \/>\nrevenir dans 2 cuil. \u00e0 soupe d\u2019huile d\u2019olive pendant 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, le sel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les endives et le morbier coup\u00e9 en morceaux,<br \/>\nm\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux \u00e9pinards et au Boursin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 217758\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image138.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 5 cl d’huile d’olive \u2013 15 cl de lait \u2013 60 g d’emmental r\u00e2p\u00e9 \u2013 200 g<br \/>\nd’\u00e9pinards hach\u00e9s \u2013 30 g de pignons de pin \u2013 120 g de fromage frais \u00e0 l’ail et<br \/>\naux fines herbes \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). M\u00e9langez les \u0153ufs<br \/>\navec la farine, la levure, l\u2019huile, du sel et du poivre. Ajoutez le lait ti\u00e9di,<br \/>\nl\u2019emmental r\u00e2p\u00e9, les pignons de pin et les \u00e9pinards hach\u00e9s. M\u00e9langez bien. \u00c0<br \/>\nl\u2019aide d\u2019une fourchette, \u00e9miettez grossi\u00e8rement le fromage frais sur la<br \/>\npr\u00e9paration et m\u00e9langez tr\u00e8s peu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9 ou un moule en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux foies de volaille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 218191\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image139.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de foies de volaille (confits)\u2013 3 \u0153ufs \u2013 180 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de<br \/>\nlait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les foies de volaille \u00e0 r\u00e9chauffer doucement dans<br \/>\nune po\u00eale, puis \u00e9gouttez-les afin de retirer le gras. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les foies de volaille coup\u00e9s en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:21.9pt;text-align:left;line-height:107%'>Cake aux lardons et aux<br \/>\nfanes de radis<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 218237\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image140.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de lardons \u2013 3 \u0153ufs \u2013 200 g de fromage blanc \u2013 20<br \/>\ncl d’huile d’olive \u2013 200 g de farine \u2013 1 sachet de levure chimique \u2013 100 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 Fines herbes\u2013 Quatre-\u00e9pices\u2013 Les fanes de 1 botte de radis<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, faites revenir les lardons jusqu\u2019\u00e0 ce<br \/>\nqu\u2019ils soient bien dor\u00e9s et d\u00e9barrass\u00e9s d\u2019un maximum de gras. R\u00e9servez-les dans<br \/>\nun plat sur un papier absorbant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, battez les \u0153ufs en omelette puis ajoutez<br \/>\nle fromage blanc, l\u2019huile, la farine, la levure, l\u2019emmental r\u00e2p\u00e9, les herbes et<br \/>\nle quatre-\u00e9pices. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez finement les fanes et ajoutez-les \u00e0 la pr\u00e9paration<br \/>\nainsi que les lardons grill\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le m\u00e9lange dans un moule \u00e0 cake en silicone et<br \/>\nenfournez pour 45 minutes environ. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Investissez dans<br \/>\nun moule \u00e0 cake en silicone, plus besoin de mati\u00e8re grasse et votre cake se<br \/>\nd\u00e9moulera en un clin d\u2019\u0153il.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux lentilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 218656\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image141.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 5 cl d’huile \u2013 15 cl de lait \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 200 g de<br \/>\nlentilles cuites \u2013 60 g de lardons \u2013 3 \u00e9chalotes \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l’huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et l’emmental r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les lentilles rinc\u00e9es et \u00e9goutt\u00e9es, les lardons et<br \/>\nles \u00e9chalotes \u00e9minc\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9 et farin\u00e9 ou un moule en silicone. Mettez au four 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux marrons et lardons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 220260\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image142.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 120 g de<br \/>\nfarine \u2013 50 g de farine de ch\u00e2taignes \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12<br \/>\ncl d’huile d’olive \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 60 g de lardons \u2013<br \/>\n100 g de marrons cuits \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec les farines, la levure, l\u2019huile,<br \/>\nsalez l\u00e9g\u00e8rement et poivrez. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez les lardons et les marrons coup\u00e9s en morceaux,<br \/>\nm\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake pr\u00e9alablement<br \/>\nbeurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux oignons frits<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 220501\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image143.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 5 cl d’huile d’olive \u2013 15 cl de lait \u2013 60 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 60 g<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection33>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>d’oignons frits<br \/>\n\u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, du<br \/>\nsel et du poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien.<br \/>\nAjoutez les oignons frits. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9 ou un moule en silicone. R\u00e9partissez 2 cuil. \u00e0 soupe d\u2019oignons frits \u00e0<br \/>\nla surface et enfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Salez tr\u00e8s peu,<br \/>\nles oignons le sont d\u00e9j\u00e0. Vous trouverez des oignons frits au rayon \u00ab \u00e9pices \u00bb<br \/>\ndans les grandes surfaces.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux poireaux et camembert<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 220779\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image144.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 poireaux \u2013 12 cl d’huile d’olive \u2013 3<br \/>\n\u0153ufs \u2013 180 g de farine \u2013 1 cuil.<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00e0 caf\u00e9 de levure chimique \u2013 10 cl de lait \u2013 1 camembert \u2013<br \/>\n80 g d’emmental r\u00e2p\u00e9 \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez les poireaux et coupez-les en petits tron\u00e7ons.<br \/>\nFaites-les revenir doucement dans 1 cuil. \u00e0 soupe d’huile d’olive et<br \/>\nlaissez-les cuire \u00e0 feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, du sel et du poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les poireaux et le camembert coup\u00e9 en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nconserver une partie du camembert pour en d\u00e9poser un morceau sur chaque mini<br \/>\ncake avant de les mettre au four.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux pois chiches<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 220570\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image145.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 170 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 100 g<br \/>\nde pois chiches en bo\u00eete \u2013 1 cuil. \u00e0 soupe de coriandre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pois chiches et la coriandre hach\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:80.1pt;text-align:left;line-height:107%'>Cake aux poivrons et cumin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 221120\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image146.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.75pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 poivrons \u2013 12 cl d’huile d’olive \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de cumin en poudre \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de<br \/>\nlevure<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection34>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>chimique \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 1 noix<br \/>\nde beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9p\u00e9pinez les poivrons et coupez-les en lamelles. Faites-les<br \/>\nrevenir dans une sauteuse avec 2 cuil. \u00e0 soupe d\u2019huile d\u2019olive et le cumin.<br \/>\nSalez, poivrez et laissez mijoter \u00e0 couvert et sur un feu doux pendant 15 \u00e0 20<br \/>\nminutes. Ajoutez le cumin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, le sel et le poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. Ajoutez les poivrons au cumin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:18.5pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la pr\u00e9paration dans des moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou un moule en silicone. Mettez au four pour<br \/>\n25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux Saint-Jacques et safran<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 221857\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image147.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 8<br \/>\nnoix de Saint-Jacques \u2013 1 dose de filaments de safran \u2013 1 noix de beurre \u2013\u00a0 Sel<br \/>\net poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les noix de Saint-Jacques coup\u00e9es en morceaux et le<br \/>\nsafran, m\u00e9langez bien.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 20 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nutiliser des moules \u00e0 madeleine pour donner une forme originale \u00e0 vos mini<br \/>\ncakes.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection35>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux trois fromages<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 12381\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image148.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 4 cl d’huile d’olive \u2013 10 cl de lait \u2013 60 g d’emmental \u2013 60 g de<br \/>\ngouda fruit\u00e9 \u2013 70 g de roquefort \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th.6). M\u00e9langez les \u0153ufs avec<br \/>\nla farine, la levure, l\u2019huile, du sel et du poivre. Ajoutez le lait ti\u00e9di puis<br \/>\nl\u2019emmental, le gouda et le roquefort coup\u00e9s en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans 6 moules \u00e0 muffin pr\u00e9alablement<br \/>\nbeurr\u00e9s ou en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez un peu d\u2019emmental r\u00e2p\u00e9 sur les muffins et mettez au<br \/>\nfour 40 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez ti\u00e9dir puis d\u00e9moulez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake balls au saumon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 12461\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image149.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 30 cake<br \/>\nballs environ<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour la base<\/span><\/b><span\nstyle='color:#978136'> : 150 g de farine \u2013 1 sachet de levure chimique \u2013 5 cl<br \/>\nd’huile \u2013 5 cl de lait \u2013 3 \u0153ufs \u2013 2 tranches de saumon fum\u00e9 \u2013 1 bouquet d’aneth<br \/>\n\u2013 Poivre150 g de mascarpone \u2013 3 tranches de saumon fum\u00e9<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le cake au saumon fum\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez la farine dans un saladier et m\u00e9langez-la \u00e0 la<br \/>\nlevure.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:4.4pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez l’huile et le lait. M\u00e9langez bien puis ajoutez les<br \/>\n\u0153ufs battus. D\u00e9coupez finement les tranches de saumon et hachez l’aneth.<br \/>\nAjoutez le saumon et un quart de l’aneth hach\u00e9 puis poivrez. M\u00e9langez de<br \/>\nnouveau pour obtenir une p\u00e2te lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te \u00e0 cake dans un moule anti-adh\u00e9sif et<br \/>\nenfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez le cake du four, d\u00e9moulez-le et laissez-le<br \/>\nrefroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois le cake refroidi, mixez-le grossi\u00e8rement, ajoutez<br \/>\nle mascarpone et m\u00e9langez d\u00e9licatement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avec vos mains, r\u00e9alisez des petites boulettes puis<br \/>\nplacez-les au r\u00e9frig\u00e9rateur au moins 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9coupez des carr\u00e9s de saumon fum\u00e9 et d\u00e9posez-les sur la<br \/>\nmoiti\u00e9 des cake balls. Enroulez chaque cake ball dans du film alimentaire et<br \/>\nserrez bien pour faire un bonbon. Replacez les cake balls au frais. D\u00e9posez<br \/>\nl’aneth hach\u00e9e restante dans une assiette et roulez-y le reste de cake balls. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez au frais avant de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:95.75pt;text-align:left;line-height:107%'>Cake brocoli et roquefort<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 12559\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image150.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 brocoli \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de<br \/>\nlevure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g d’emmental r\u00e2p\u00e9<br \/>\n\u2013 120 g de roquefort \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9taillez le brocoli en petits bouquets et mettez-les \u00e0<br \/>\ncuire \u00e0 la vapeur 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien.<br \/>\nAjoutez le roquefort coup\u00e9 en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:19.3pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Remplissez les moules \u00e0 mini muffins pr\u00e9alablement<br \/>\nbeurr\u00e9s et farin\u00e9s ou en silicone \u00e0 mi-hauteur. Placez dans chaque moule un<br \/>\nbouquet de brocoli puis couvrez de pr\u00e9paration. Mettez au four 25 minutes \u00e0 180<br \/>\n\u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Si vous n\u2019utilisez<br \/>\npas de moule \u00e0 mini muffins et qu\u2019il est difficile de placer un bouquet de<br \/>\nbrocoli au centre, incorporez le brocoli coup\u00e9 en morceaux dans la p\u00e2te.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake citron coriandre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 12644\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image151.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 Le<br \/>\njus de 1 citron\u2013 4 branches de coriandre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le jus de citron et la coriandre hach\u00e9e, m\u00e9langez<br \/>\nbien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake courgette-poulet<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 12719\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image152.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 courgettes \u2013 3 \u0153ufs \u2013 200 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 15 cl de lait \u2013 5 cl d’huile<br \/>\nd’olive \u2013 50 g d’emmental r\u00e2p\u00e9<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection36>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>\u2013 100 g de<br \/>\nblancs de poulet r\u00f4ti \u2013 Ciboulette\u2013 Coriandre\u2013 Sel\u2013\u00a0 Poivre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et r\u00e2pez les courgettes \u00e0 la grosse r\u00e2pe (laissez la<br \/>\npeau).<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les courgettes r\u00e2p\u00e9es, le poulet coup\u00e9 en d\u00e9s et<br \/>\nles herbes. Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement beurr\u00e9 ou<br \/>\nun moule en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 40 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake de feuilles de blettes et pignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 223140\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image153.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>300 g de blettes \u2013 12 cl d’huile<br \/>\nd’olive \u2013 3 \u0153ufs \u2013 180 g de farine \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>\u00a01 cuil. \u00e0 caf\u00e9 de<br \/>\nlevure chimique \u2013 5 cl de lait \u2013 100 g de brousse \u2013\u00a0 80 g d’emmental r\u00e2p\u00e9 \u2013 50<br \/>\ng de pignons de pin \u2013 1 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez les feuilles de blettes, coupez-les en lani\u00e8res fines<br \/>\net faitesles revenir 10 minutes dans une po\u00eale avec 2 cuil. \u00e0 soupe d\u2019huile<br \/>\nd\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, le sel et le poivre. Ajoutez le lait ti\u00e9di, la brousse et le fromage<br \/>\nr\u00e2p\u00e9.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:17.45pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez les feuilles de blettes, les pignons apr\u00e8s en<br \/>\navoir r\u00e9serv\u00e9 1 cuil. \u00e0 soupe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez les moules \u00e0 mini cake pr\u00e9alablement beurr\u00e9s et<br \/>\nfarin\u00e9s ou en silicone, d\u00e9posez quelques pignons sur le dessus. Mettez au four<br \/>\npour 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cake de julienne de<br \/>\nl\u00e9gumes et saumon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 222956\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image154.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n45 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 carotte \u2013 \u00bd courgette \u2013 1 blanc de<br \/>\npoireau \u2013 12 cl d’huile d’olive<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>\u2013 3 \u0153ufs \u2013 180 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 10 cl de lait \u2013 80 g d’emmental<br \/>\nr\u00e2p\u00e9 \u2013 150 g de saumon \u2013 Beurre\u2013 6 crevettes crues d\u00e9cortiqu\u00e9es \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les l\u00e9gumes en julienne, mettez-les \u00e0 suer dans une<br \/>\nsauteuse avec l\u2019huile pendant 10 minutes. Salez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile<br \/>\nrestante, le sel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la julienne de l\u00e9gumes et le saumon coup\u00e9 en<br \/>\nmorceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans des moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez une crevette<br \/>\nd\u00e9cortiqu\u00e9e au milieu et mettez au four 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.3pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake de saumon citronn\u00e9 \u00e0 l\u2019aneth<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 224840\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image155.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 citron \u2013 3 \u0153ufs \u2013 200 g de farine \u2013<br \/>\n1 sachet de levure chimique \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00a010 cl d’huile d’olive \u2013 2 cuil. \u00e0<br \/>\nsoupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection37>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a010 cl de vin blanc sec \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 50 g de<br \/>\nparmesan r\u00e2p\u00e9 \u2013 4 tranches de saumon fum\u00e9 \u2013 1 botte d’aneth \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9levez le zeste du citron et r\u00e9cup\u00e9rez-en le jus. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les \u0153ufs, la farine, la levure,<br \/>\nl\u2019huile d\u2019olive, la cr\u00e8me fra\u00eeche et le vin blanc, jusqu\u2019\u00e0 ce que le m\u00e9lange<br \/>\nsoit bien cr\u00e9meux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le jus de citron et son zeste, fouettez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez l\u2019emmental r\u00e2p\u00e9, le parmesan, le saumon coup\u00e9 en<br \/>\nmorceaux et l\u2019aneth cisel\u00e9. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake beurr\u00e9. Enfournez 50<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:1.95pt;text-align:left;line-height:107%'>Cake en cocottes au saumon<br \/>\net \u00e0 la ricotta<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 223038\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image156.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 225 g de ricotta \u2013 1 cuil. \u00e0<br \/>\nsoupe de moutarde \u2013 6 cuil. \u00e0 soupe d’huile d’olive \u2013 180 g de farine \u2013 \u00bd<br \/>\nsachet de levure chimique \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 2 cuil. \u00e0 soupe d’aneth<br \/>\nhach\u00e9 \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a0200 g de lardons de saumon fum\u00e9 \u2013 Poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs, la ricotta, la moutarde, l\u2019huile et du<br \/>\npoivre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine avec la levure, le fromage, l\u2019aneth et le<br \/>\nsaumon. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans 4 cocottes pr\u00e9alablement<br \/>\nbeurr\u00e9es. Mettez au four 30 minutes. Laissez ti\u00e9dir, d\u00e9moulez, coupez en<br \/>\ntranches puis replacez le tout dans la cocotte, cela facilite le service. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Format id\u00e9al pour<br \/>\npr\u00e9senter diff\u00e9rents petits cakes lorsque l\u2019on est peu nombreux.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake ketchup et saucisses cocktail<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 223358\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image157.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 6 cl d’huile d’olive \u2013 15 cl de lait \u2013 2 cuil. \u00e0 soupe de ketchup \u2013<br \/>\n50 g d’emmental r\u00e2p\u00e9 \u2013 5 saucisses cocktail \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di, le ketchup et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans 15 moules \u00e0 mini cake,<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Coupez les saucisses en trois<br \/>\net placez-les au milieu de la p\u00e2te et enfoncez-les l\u00e9g\u00e8rement. Mettez au four<br \/>\n30 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake lardons, cr\u00e8me et oignons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 224762\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image158.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 6 cl de lait \u2013 50 g de cr\u00e8me fra\u00eeche \u00e9paisse<br \/>\n\u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 80 g de lardons \u2013 1 oignon \u2013 1 noix de beurre \u2013\u00a0 Sel<br \/>\net poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di, la cr\u00e8me et le fromage r\u00e2p\u00e9. M\u00e9langez<br \/>\nbien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les lardons et l\u2019oignon \u00e9minc\u00e9, m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake pr\u00e9alablement<br \/>\nbeurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0 180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:18.85pt;text-align:left;line-height:107%'>Cake marbr\u00e9 pesto et<br \/>\nconfit de tomates<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 224913\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image159.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>60 g de pignons de pin \u2013 3 \u0153ufs \u2013 200 g de farine \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de levure chimique \u2013 4 cl d’huile d’olive \u2013 16 cl de lait \u2013 50 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 2 cuil. \u00e0 soupe de pesto \u2013 2 cuil. \u00e0 soupe de confit de<br \/>\ntomates \u2013 Poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites griller les pignons dans une po\u00eale \u00e0 sec. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile et le<br \/>\npoivre. Ajoutez le lait ti\u00e9di, 50 g de pignons et le fromage r\u00e2p\u00e9. M\u00e9langez<br \/>\nbien et divisez cette p\u00e2te en deux parts \u00e9gales. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez dans l\u2019une le pesto et dans l\u2019autre le confit de<br \/>\ntomates. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Alternez les couches de p\u00e2te au pesto et de p\u00e2te au confit<br \/>\nde tomates dans un moule \u00e0 cake pr\u00e9alablement beurr\u00e9 ou un moule en silicone.<br \/>\nParsemez la surface de pignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous trouverez du<br \/>\npesto et du confit de tomates au rayon \u00ab sauces \u00bb des grandes surfaces.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake multi c\u00e9r\u00e9ales<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 223383\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image160.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 110 g de farine \u2013 50 g de farine compl\u00e8te \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g<br \/>\nd’emmental r\u00e2p\u00e9 \u2013 20 g de graines de courge \u2013 20 g de graines de s\u00e9same \u2013 20 g<br \/>\nde graines de tournesol \u2013 20 g de flocons d’avoine \u2013 20 g de graines de nigelle<br \/>\n\u2013 1 cuil. \u00e0 soupe de persil hach\u00e9 \u2013 1 cuil. \u00e0 soupe de ciboulette hach\u00e9e \u2013 1<br \/>\nnoix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec les farines, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez les c\u00e9r\u00e9ales et les herbes, m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez quelques c\u00e9r\u00e9ales sur<br \/>\nle dessus et mettez au four 25 minutes \u00e0 180 \u00b0C (th. 6).<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake oriental<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 223481\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image161.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 2<br \/>\nmerguez \u2013\u00a0 2 cuil. \u00e0 caf\u00e9 de ras el hanout \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les merguez coup\u00e9es en morceaux et le ras el<br \/>\nhanout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake petits pois, poireaux et bacon<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 223803\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image162.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 55 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:8.0pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 cuil. \u00e0 soupe d’huile \u00e0 frire \u2013 100<br \/>\ng de bacon (en tranches)\u2013 200 g de farine \u2013 1 sachet de levure chimique \u2013 3<br \/>\n\u0153ufs \u2013 10 cl d’huile d’olive \u2013 12 cl de vin blanc \u2013 100 g d’emmental r\u00e2p\u00e9 \u2013 3<br \/>\npoireaux \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a0100 g de petits pois surgel\u00e9s \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, chauffez 1 cuil. \u00e0 soupe d\u2019huile \u00e0 frire et<br \/>\nfaites revenir les tranches de bacon pour qu\u2019elles deviennent croustillantes.<br \/>\n\u00c9gouttez-les sur du papier absorbant et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez la farine et la levure. Dans un<br \/>\nsaladier, battez les \u0153ufs, puis ajoutez successivement l\u2019huile d\u2019olive, le vin<br \/>\nblanc, le m\u00e9lange farine-levure et l\u2019emmental r\u00e2p\u00e9. Salez, poivrez et remuez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:8.35pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Lavez et essorez les poireaux, d\u00e9coupez-les en fines<br \/>\nrondelles d\u20191 cm de large. Ajoutez au m\u00e9lange les petits pois encore surgel\u00e9s<br \/>\net les rondelles de poireau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez un tiers de la pr\u00e9paration dans un moule \u00e0 cake en<br \/>\nsilicone et recouvrez d\u2019une couche de bacon grill\u00e9, recouvrez d\u2019un tiers de<br \/>\npr\u00e9paration et ainsi de suite en terminant par une couche de m\u00e9lange. Le bacon<br \/>\nest dispos\u00e9 fa\u00e7on mille-feuille. Mettez au four \u00e0 180 \u00b0C (th. 6) et laissez<br \/>\ncuire 50 minutes environ. \u00c0 la fin de la cuisson, laissez reposer le cake 5<br \/>\nminutes avant de le d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez-le en entr\u00e9e, ti\u00e8de ou froid, coup\u00e9 en tranches et<br \/>\naccompagn\u00e9 d\u2019une vinaigrette \u00e0 l\u2019\u00e9chalote. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake pops au saumon et au Kiri<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 224193\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image163.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 30 cake<br \/>\npops environ<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour la base<\/span><\/b><span\nstyle='color:#978136'> : 150 g de farine \u2013 1 sachet de levure chimique \u2013 20 cl<br \/>\nd’huile d’olive \u2013 50 cl de lait \u2013 3 d’\u0153ufs \u2013 2 tranches de saumon fum\u00e9 \u2013 Aneth<br \/>\nhach\u00e9\u2013 Poivre10 portions de Kiri\u00ae \u2013 50 g de mascarpone \u2013 5 tranches de saumon<br \/>\nfum\u00e9<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le cake au saumon fum\u00e9. D\u00e9posez la farine dans un<br \/>\nsaladier et m\u00e9langez-la \u00e0 la levure. Versez l’huile et le lait. M\u00e9langez bien<br \/>\npuis ajoutez les \u0153ufs battus. D\u00e9coupez finement les tranches de saumon et<br \/>\nhachez l’aneth. Ajoutez le saumon et l’aneth hach\u00e9e puis poivrez. M\u00e9langez de<br \/>\nnouveau pour obtenir une p\u00e2te lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te \u00e0 cake dans un moule anti-adh\u00e9sif et<br \/>\nenfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez le cake du four, d\u00e9moulez-le et laissez-le<br \/>\nrefroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois le cake refroidi, mixez-le grossi\u00e8rement, ajoutez<br \/>\nle Kiri et le mascarpone et m\u00e9langez d\u00e9licatement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avec vos mains, r\u00e9alisez des petites boulettes puis<br \/>\nplacez-les au r\u00e9frig\u00e9rateur au moins 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9coupez des carr\u00e9s de saumon fum\u00e9 et d\u00e9posez-les sur le<br \/>\ndessus des cake pops. Enroulez chaque boulette dans du film alimentaire et<br \/>\nserrez bien pour faire un bonbon. Replacez les cake pops au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, retirez le film alimentaire et placez<br \/>\nchaque cake pop sur un pic \u00e0 brochette.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake pops aux saveurs du sud<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 225234\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image164.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 30 cake<br \/>\npops environ<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><b><span style='color:#978136'>Pour le cake<\/span><\/b><span\nstyle='color:#978136'> : 2 \u0153ufs \u2013 5 cl d’huile d’olive \u2013 5 cl de lait \u2013 100 g<br \/>\nde farine \u2013 \u00bd sachet de levure chimique \u2013 2 cuil. \u00e0 caf\u00e9 de caviar de tomates<br \/>\ns\u00e9ch\u00e9es \u2013 50 g de feta \u2013 10 olives vertes d\u00e9noyaut\u00e9es \u2013\u00a0 Poivre100 g de fromage<br \/>\nfrais Philadelphia \u2013 200 g de ricotta \u2013 1 bouquet de ciboulette<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez un petit cake. Fouettez les \u0153ufs, versez l’huile<br \/>\nd’olive et le lait. Ajoutez la farine et la levure et un peu de poivre.<br \/>\nM\u00e9langez bien l’ensemble pour \u00e9viter les grumeaux. Ajoutez ensuite le caviar de<br \/>\ntomates s\u00e9ch\u00e9es, la feta \u00e9miett\u00e9e et les olives concass\u00e9es.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez de nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te \u00e0 cake dans un moule anti-adh\u00e9sif. Enfournez<br \/>\npour 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, d\u00e9moulez le cake et laissez-le<br \/>\nrefroidir compl\u00e8tement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le cake afin d’obtenir une belle chapelure, ajoutez le<br \/>\nfromage Philadelphia et m\u00e9langez d\u00e9licatement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fa\u00e7onnez les cake pops avec vos mains en r\u00e9alisant des<br \/>\npetites boulettes. Recouvrez-les ensuite de ricotta et parsemez le dessus de<br \/>\nciboulette cisel\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez au frais avant de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection38>\n<h1 style='margin-top:0cm;margin-right:8.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake poulet coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 13850\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image165.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait de coco \u2013 Le jus de 1 citron<br \/>\nvert\u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 1 blanc de poulet r\u00f4ti \u2013 2 cuil. \u00e0 soupe de noix<br \/>\nde coco r\u00e2p\u00e9e \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait de coco, le jus de citron et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le poulet coup\u00e9 en d\u00e9s et la noix de coco r\u00e2p\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake roquette et amande<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 13928\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image166.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 5 cl de vin blanc \u2013 5 cl de<br \/>\nlait \u2013 80 g d’emmental r\u00e2p\u00e9 \u2013 80 g de roquette \u2013 50 g de jambon cru \u2013 30 g<br \/>\nd’amandes \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a01 noix de beurre \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le vin blanc, le lait ti\u00e9di et le fromage r\u00e2p\u00e9.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la roquette, le jambon cru coup\u00e9 en morceaux et les<br \/>\namandes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Placez des amandes coup\u00e9es en<br \/>\ndeux sur le dessus et mettez au four pour 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake saumon aneth<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 14016\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image167.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de saumon fum\u00e9 \u2013 150 g de farine \u2013 3 \u0153ufs \u2013 1<br \/>\nsachet de levure chimique \u2013 1 yaourt brass\u00e9 \u2013 5 cl d’huile \u2013 2 gouttes d’huile<br \/>\nessentielle d’aneth \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le saumon en fines lani\u00e8res. R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une jatte, m\u00e9langez la farine, la levure, les oeufs,<br \/>\nl’huile, le yaourt avec le sel (l\u00e9g\u00e8rement) et le poivre jusqu’\u00e0 obtention d’un<br \/>\nappareil lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez l’huile essentielle et remuez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez les lani\u00e8res de saumon puis versez dans un moule<br \/>\nen silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>V\u00e9rifiez toujours<br \/>\nla cuisson en plantant un couteau dans le cake, s’il ressort propre, le cake<br \/>\nest cuit.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection39>\n<h1 style='margin-top:0cm;margin-right:8.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake saumon et pomme de terre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 225857\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image168.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 de pomme de terre \u2013 3 \u0153ufs \u2013 180 g de farine \u2013 1 cuil.<br \/>\n\u00e0 caf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait entier \u2013 80 g<br \/>\nde gruy\u00e8re r\u00e2p\u00e9 \u2013 150 g de saumon frais \u2013 2 cuil. \u00e0 soupe d’aneth \u2013\u00a0 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire la pomme de terre \u00e0 l\u2019eau puis coupez-la en<br \/>\nd\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, du<br \/>\nsel et du poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le saumon coup\u00e9 en d\u00e9s, les cubes de pomme de terre<br \/>\net l\u2019aneth. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake saumon fum\u00e9 et avocat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 227304\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image169.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 180 g de<br \/>\nfarine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 12 cl d’huile d’olive \u2013 10 cl de<br \/>\nlait \u2013 80 g de gruy\u00e8re r\u00e2p\u00e9 \u2013 2 avocats \u2013 1 citron \u2013 2 cuil. \u00e0 soupe d’aneth \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di et le fromage r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le saumon coup\u00e9 en morceaux, les avocats coup\u00e9s en<br \/>\nd\u00e9s, 3 cuil. \u00e0 soupe de jus de citron et l\u2019aneth, m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans les moules \u00e0 mini cake<br \/>\npr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Mettez au four 25 minutes \u00e0<br \/>\n180 \u00b0C<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>(th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake tomate basilic<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 226170\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image170.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de confit de tomates s\u00e9ch\u00e9es \u2013 150 g de farine \u2013 3<br \/>\n\u0153ufs \u2013 1 sachet de levure chimique \u2013 1 yaourt brass\u00e9 \u2013 5 cl d’huile \u2013 2 gouttes<br \/>\nd’huile essentielle de basilic \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les tomates s\u00e9ch\u00e9es en petits morceaux. R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une jatte, m\u00e9langez la farine avec les oeufs, la<br \/>\nlevure, le yaourt et l’huile. Ajoutez l’huile essentielle en dernier et remuez<br \/>\nbien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez l\u00e9g\u00e8rement et poivrez, remuez \u00e0 nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:27.65pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la pr\u00e9paration dans un moule en silicone et<br \/>\nfaites cuire 40 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce cake est<br \/>\nparfait le soir, simplement accompagn\u00e9 d’une salade verte.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake tomate et c\u0153ur de ch\u00e8vre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 226563\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image171.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 170 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 12 cl d’huile d’olive \u2013 10 cl de lait \u2013 60 g d’emmental r\u00e2p\u00e9 \u2013 1<br \/>\ncuil. \u00e0 soupe de concentr\u00e9 de tomates \u2013 1 cuil. \u00e0 caf\u00e9 de romarin en poudre \u2013 4<br \/>\npetits ch\u00e8vres frais \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs avec la farine, la levure, l\u2019huile, le<br \/>\nsel et le poivre. Ajoutez le lait ti\u00e9di, le fromage r\u00e2p\u00e9, le concentr\u00e9 de<br \/>\ntomate et le romarin.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la moiti\u00e9 de la pr\u00e9paration dans les moules \u00e0 mini<br \/>\ncake pr\u00e9alablement beurr\u00e9s et farin\u00e9s ou en silicone. Coupez les petits ch\u00e8vres<br \/>\nfrais en trois ou quatre, placez un morceau de fromage au milieu de chaque mini<br \/>\ncake puis couvrez du restant de p\u00e2te. Mettez au four 20 minutes \u00e0 180 \u00b0C (th.<br \/>\n6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 5 minutes puis d\u00e9moulez et laissez refroidir sur<br \/>\nune grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nint\u00e9grer des lardons au cake pour un effet encore plus gourmand !<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Ch\u2019ti cake<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 226840\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image172.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes\u00a0 \u2022 Cuisson : 40 minutes \u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure<br \/>\nchimique \u2013 5 cl d’huile d’olive \u2013 15 cl de lait \u2013 50 g d’emmental r\u00e2p\u00e9 \u2013 70 g<br \/>\nde lardons \u2013 200 g de maroilles \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les \u0153ufs, la farine, la levure, l\u2019huile, du sel et<br \/>\ndu poivre. Ajoutez le lait ti\u00e9di et l\u2019emmental r\u00e2p\u00e9. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:28.5pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez les lardons et le maroilles coup\u00e9 en d\u00e9s, en<br \/>\nconservant 4 tranches pour le d\u00e9cor. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake pr\u00e9alablement<br \/>\nbeurr\u00e9 ou un moule en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez 4 tranches de maroilles sur le dessus et mettez au<br \/>\nfour pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Attendez 10 minutes, d\u00e9moulez et laissez refroidir sur une<br \/>\ngrille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mini kougelhopfs sal\u00e9s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.7pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 227371\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image173.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 2 heures \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>10 g de levure boulang\u00e8re d\u00e9shydrat\u00e9e<br \/>\n\u2013 15 cl de lait \u2013 1 \u0153uf \u2013 2 g de sel \u2013 200 g de farine \u2013 75 g de beurre \u2013 75 g<br \/>\nde bacon ((en<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection40>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>allumettes))\u2013<br \/>\n75 g de roquefort \u2013 30 g de noix ((hach\u00e9es))\u2013 8 cerneaux de noix<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la levure avec 5 cl de lait ti\u00e8de. Pr\u00e9levez 1<br \/>\ncuil. \u00e0 soupe de farine sur les 200 g et ajoutez-la au m\u00e9lange levure-lait.<br \/>\nLaissez reposer ce levain jusqu\u2019\u00e0 ce qu\u2019il double de volume. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pendant ce temps, m\u00e9langez le reste de farine avec l\u2019\u0153uf,<br \/>\nle sel et 10 cl de lait. P\u00e9trissez la p\u00e2te pendant une dizaine de minutes.<br \/>\nAjoutez le beurre mou et p\u00e9trissez \u00e0 nouveau. Incorporez le levain, puis<br \/>\np\u00e9trissez encore quelques minutes.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez d\u2019un linge propre et laissez reposer dans un<br \/>\nendroit temp\u00e9r\u00e9, \u00e0 l\u2019abri des courants d\u2019air durant 1 heure. Apr\u00e8s ce temps de<br \/>\nrepos, ajoutez \u00e0 la p\u00e2te les allumettes de bacon, le roquefort r\u00e9duit en<br \/>\nbrisures et les noix hach\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez 4 petits moules \u00e0 kougelhopf. Coupez les cerneaux<br \/>\nde noix en deux et d\u00e9posez-les en \u00e9toile dans les cannelures des moules.<br \/>\nPartagez la p\u00e2te en quatre boules et r\u00e9partissez-les dans les moules. Laissez<br \/>\nreposer \u00e0 nouveau 1 heure, afin que la p\u00e2te monte au niveau des moules. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les mini kougelhopfs au four durant 40 minutes<br \/>\nenviron. Sortez du four, laissez ti\u00e9dir et d\u00e9moulez sur une grille. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ils seront<br \/>\nd\u00e9licieux accompagn\u00e9s d\u2019un verre de vin blanc d\u2019Alsace.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:18.8pt;text-align:left;line-height:107%'>Cassolette de fruits de<br \/>\nmer au curcuma<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-7.95pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 227756\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image174.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u00e9chalotes \u2013 2 cuil. \u00e0 soupe d’huile d’olive \u2013 1 sachet<br \/>\nde fruits de mer surgel\u00e9s \u2013 30 cl de vin blanc \u2013 30 cl de cr\u00e8me fra\u00eeche \u00e9paisse<br \/>\nall\u00e9g\u00e9e \u2013 2 gouttes d’huile essentielle de curcuma \u2013 100 g de ricotta \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites revenir les \u00e9chalotes hach\u00e9es dans une grande<br \/>\ncocotte avec l’huile d’olive. Ajoutez les fruits de mer et remuez jusqu’\u00e0 ce<br \/>\nqu’ils commencent \u00e0 rendre du jus. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:23.75pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez le vin blanc, salez et poivrez et laissez<br \/>\nr\u00e9duire encore 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>En fin de cuisson, ajoutez la cr\u00e8me all\u00e9g\u00e9e, l’huile<br \/>\nessentielle de curcuma et remuez \u00e0 nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Disposez dans des cocottes individuelles, d\u00e9posez une<br \/>\nquenelle de ricotta sur le dessus et refermez le couvercle. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Maintenez au chaud jusqu’\u00e0 d\u00e9gustation. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\ntester cette recette avec du mascarpone, le r\u00e9sultat sera plus original.<\/p>\n<h1 style='margin-top:0cm;margin-right:1.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocotte dor\u00e9e de l\u00e9gumes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-7.95pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 227606\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image175.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>150 g de carottes (mini)\u2013 300 g de c\u00e9leri-rave \u2013 250 g de<br \/>\nrutabagas \u2013 250 g de navets (en botte)\u2013 1 gousse d’ail \u2013 1 poign\u00e9e de roquette<br \/>\n\u2013 50 g de beurre \u2013 1 dose de filaments de safran \u2013 30 cl de bouillon de<br \/>\nvolaille \u2013 30 cl de cr\u00e8me fleurette<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez les mini carottes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et lavez les autres l\u00e9gumes. D\u00e9taillez le c\u00e9leri en<br \/>\ncubes de 1,5 cm de c\u00f4t\u00e9 et coupez les rutabagas en quartiers. Gardez les navets<br \/>\nentiers s\u2019ils sont petits, sinon coupez-les en quatre. Pelez, d\u00e9germez et<br \/>\n\u00e9mincez l\u2019ail. Lavez et essorez la roquette. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, faites fondre le beurre jusqu’\u00e0 ce qu’il<br \/>\nmousse. Ajoutez alors le safran. Patientez 1 minute, puis ajoutez tous les<br \/>\nl\u00e9gumes, sauf la roquette. M\u00e9langez-les bien au beurre safran\u00e9 avant de verser<br \/>\nle bouillon de volaille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez cuire \u00e0 feu doux jusqu\u2019\u00e0 ce que les l\u00e9gumes soient<br \/>\ntendres, mais encore un peu fermes. Versez alors la cr\u00e8me fleurette, m\u00e9langez<br \/>\npuis couvrez. Poursuivez la cuisson 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, ajoutez la poign\u00e9e de roquette<br \/>\ngrossi\u00e8rement hach\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez ces petits l\u00e9gumes nature ou avec un poisson blanc<br \/>\nr\u00f4ti. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le plus sant\u00e9 :<br \/>\nune recette hypocalorique, riche en antioxydants, en min\u00e9raux et en fibres.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes d\u2019asperges au parmesan en feuilles de brick<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-7.95pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 228406\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image176.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection41>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 bottes d’asperges vertes \u2013 6 feuilles de brick \u2013<br \/>\nBeurre\u2013 200 g de champignons de Paris \u2013 4 tranches de jambon cru \u2013 4 cuil. \u00e0<br \/>\nsoupe de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 50 g de parmesan r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les asperges. Retirez 2 cm de leur queue.<br \/>\nFaites-les cuire \u00e0 la vapeur 4 \u00e0 5 minutes. Taillez-les en tron\u00e7ons et r\u00e9servez<br \/>\nles pointes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9talez une feuille de brick sur une planche \u00e0 d\u00e9couper.<br \/>\nPosez dessus une assiette d\u2019un diam\u00e8tre de 20 cm. \u00c0 l\u2019aide de la pointe d\u2019un<br \/>\ncouteau, retirez le pourtour afin d\u2019en r\u00e9duire le diam\u00e8tre. Enduisez la surface<br \/>\nde la feuille de brick de beurre fondu et placezla dans une cocotte en repliant<br \/>\nl\u00e9g\u00e8rement les bords vers l\u2019ext\u00e9rieur. Faites de m\u00eame avec les autres feuilles.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9mincez les champignons, puis faites-les revenir avec les<br \/>\ntron\u00e7ons d\u2019asperge et le jambon cru coup\u00e9 en lani\u00e8res dans un peu de beurre.<br \/>\nSalez, poivrez et ajoutez la cr\u00e8me fra\u00eeche. Faites cuire \u00e0 petit feu pendant 5<br \/>\nminutes et ajoutez au dernier moment le parmesan. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez ce m\u00e9lange dans les feuilles de brick, au fond des<br \/>\ncocottes. R\u00e9partissez les t\u00eates d\u2019asperge r\u00e9serv\u00e9es sur chaque cocotte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites dorer au four durant 6 \u00e0 7 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le parmesan par du cantal ou un autre fromage.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes d\u2019\u00e9crevisses<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 230844\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image177.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u00e9chalotes \u2013 50 g de beurre \u2013 10 cl de vin blanc \u2013 100 g<br \/>\nde pulpe de tomates \u2013 \u00bd cuil. \u00e0 soupe de ciboulette cisel\u00e9e \u2013 \u00bd cuil. \u00e0 soupe<br \/>\nde persil hach\u00e9 \u2013 40 g d’\u00e9crevisses \u2013 2 cuil. \u00e0 soupe de cr\u00e8me liquide enti\u00e8re<br \/>\n\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Hachez finement les \u00e9chalotes. Faites-les fondre dans 30 g<br \/>\nde beurre sans colorer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le vin blanc et laissez cuire \u00e0 petits bouillons 5<br \/>\nminutes. Ajoutez la pulpe de tomates, les herbes, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, mettez le restant de beurre \u00e0 fondre puis<br \/>\najoutez les \u00e9crevisses, d\u00e9barrass\u00e9es de leur carapace, et faites-les revenir<br \/>\nvivement. Lorsqu\u2019elles deviennent rouges, ajoutez la pr\u00e9paration \u00e0 base de<br \/>\ntomates et laissez cuire 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la cr\u00e8me liquide, poursuivez la cuisson 5 minutes<br \/>\navant de servir dans les petites cocottes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de fruits de mer au safran<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 231012\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image178.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u00e9chalotes \u2013 30 g de beurre \u2013 100 g de calamars<br \/>\n(surgel\u00e9s)\u2013 5 cl de vin blanc sec \u2013 10 cl de fumet de poisson \u2013 120 g de noix<br \/>\nde Saint-Jacques (petites)\u2013 100 g de moules (d\u00e9cortiqu\u00e9es)\u2013 120 g de crevettes<br \/>\ncuites (d\u00e9cortiqu\u00e9es)\u2013 12 cl de cr\u00e8me liquide \u2013 1 dose de filaments de safran \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et hachez les \u00e9chalotes. Faites fondre le beurre<br \/>\ndans un faitout et mettez les \u00e9chalotes \u00e0 suer sans colorer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les anneaux de calamar, le vin, le fumet de<br \/>\npoisson, salez, poivrez et laissez cuire 5 minutes. Ajoutez les autres fruits<br \/>\nde mer, la cr\u00e8me, le safran et laissez cuire encore 5 minutes sans faire<br \/>\nbouillir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les fruits de mer dans les cocottes ainsi que<br \/>\nla sauce et servez avec du riz. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:42.6pt;text-align:left;line-height:107%'>Cocottes de pomme au<br \/>\ncamembert<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 230307\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image179.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 pommes \u2013 50 g de lardons allumettes<br \/>\n\u2013 4 tranches de pain de mie \u2013 1 camembert<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les pommes et coupez-les en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les lardons \u00e0 dorer dans une grande po\u00eale puis<br \/>\najoutez les pommes. Laissez cuire 5 minutes.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les tranches de pain de mie \u00e0 griller puis<br \/>\ncoupez-les pour qu\u2019elles entrent au fond de 4 mini cocottes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les pommes par-dessus puis couvrez de tranches<br \/>\nde camembert. Enfournez pour 15 minutes. Servez aussit\u00f4t \u00e0 la place du<br \/>\ntraditionnel plateau de fromage. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de poulet \u00e0 la bi\u00e8re et au maroilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 229177\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image180.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>500 g de blancs de poulet \u2013 1 d’oignon \u2013 1 de gousse<br \/>\nd’ail \u2013 40 g de beurre \u2013 25 cl de bi\u00e8re blonde \u2013 150 g de maroilles \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les blancs de poulet en petits morceaux. \u00c9pluchez<br \/>\npuis \u00e9mincez l’oignon. \u00c9crasez la gousse d’ail. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une cocotte, faites dorer les blancs de poulet avec le<br \/>\nbeurre. Salez l\u00e9g\u00e8rement et poivrez. Ajoutez l’oignon et l’ail. Versez la<br \/>\nbi\u00e8re, couvrez la cocotte et laissez mijoter 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>En fin de cuisson, d\u00e9posez le maroilles coup\u00e9 en tranches<br \/>\net poursuivez la cuisson encore 5 minutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:7.65pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nd\u00e9cliner la recette en utilisant du lapin ou du filet mignon.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de poulet au chou rouge<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 228737\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image181.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 h 47\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.9pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u00e9chalotes \u2013 1 oignon \u2013 2 cuil. \u00e0 soupe d’huile \u2013 1 chou<br \/>\nrouge \u2013\u00a0 20 cl de bouillon de volaille \u2013 1 cuil. \u00e0 soupe de vinaigre de vin \u2013<br \/>\n15 cl de vin rouge \u2013 1 clou de girofle \u2013 Laurier\u2013 \u00bd cuil. \u00e0 soupe de sucre \u2013 1<br \/>\npoulet \u2013 2 pommes (acidul\u00e9es)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites dorer les \u00e9chalotes et l\u2019oignon \u00e9minc\u00e9s 5 minutes<br \/>\ndans l\u2019huile. Ajoutez le chou taill\u00e9 en lani\u00e8res, faites braiser 2 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le bouillon, le vinaigre et le vin ajoutez le clou<br \/>\nde girofle, une feuille de laurier, le sucre, du sel et du poivre. Faites<br \/>\nmijoter 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez la moiti\u00e9 du chou rouge. D\u00e9posez le poulet dans la<br \/>\ncocotte, remettez le chou autour et les pommes \u00e9minc\u00e9es. Faites cuire 40<br \/>\nminutes et servez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez faire<br \/>\nmariner le chou 12 heures au r\u00e9frig\u00e9rateur avec le vinaigre, le sucre et du<br \/>\nsel.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.15pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de poulet aux poireaux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 229458\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image182.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>6 blancs de poireau \u2013 4 escalopes de<br \/>\npoulet \u2013 20 g de margarine \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a030 g de beurre \u2013 30 g de farine \u2013 40 cl de lait \u2013 1<br \/>\ncuil. \u00e0 soupe de sauce soja \u2013 40 g d’emmental r\u00e2p\u00e9 \u2013 2 cuil. \u00e0 soupe de<br \/>\nparmesan r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les poireaux en tron\u00e7ons, nettoyez-les sous l\u2019eau<br \/>\ncourante puis mettez-les \u00e0 cuire 10 minutes dans une cocotte-minute. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pendant ce temps, mettez les escalopes \u00e0 cuire dans un peu<br \/>\nde margarine. Saisissez-les pour qu\u2019elles soient bien dor\u00e9es puis poursuivez la<br \/>\ncuisson \u00e0 feu doux pendant 10 minutes, le c\u0153ur des escalopes pouvant \u00eatre<br \/>\nencore ros\u00e9. Coupez-les en d\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre, ajoutez la farine puis le lait<br \/>\npetit \u00e0 petit pour \u00e9viter les grumeaux. Ajoutez la sauce soja, salez l\u00e9g\u00e8rement<br \/>\net poivrez. Placez la casserole sur le feu et faites \u00e9paissir en m\u00e9langeant<br \/>\nconstamment jusqu\u2019\u00e0 l\u2019obtention d\u2019une sauce homog\u00e8ne, onctueuse mais peu<br \/>\n\u00e9paisse. Ajoutez l’emmental r\u00e2p\u00e9 et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez les poireaux et les d\u00e9s de poulet dans 4 mini<br \/>\ncocottes, nappez de sauce b\u00e9chamel, saupoudrez de parmesan et mettez au four 15<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez accompagner<br \/>\nce plat de pommes de terre au four.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cocottes de Saint-Jacques<br \/>\naux poireaux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 229828\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image183.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 24 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 poireaux \u2013 30 g de beurre \u2013 1 cuil. \u00e0 soupe d’huile<br \/>\nd’olive \u2013 1 gousse d’ail \u2013 15 cl de vin blanc \u2013 20 cl de cr\u00e8me liquide enti\u00e8re<br \/>\n\u2013\u00a0 24 noix de Saint-Jacques \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les poireaux et coupez-les en tron\u00e7ons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre et l\u2019huile d\u2019olive dans une cocotte<br \/>\net mettez les poireaux \u00e0 suer. Salez, poivrez, ajoutez l\u2019ail hach\u00e9, couvrez et<br \/>\npoursuivez la cuisson 15 minutes sur feu tr\u00e8s doux en m\u00e9langeant r\u00e9guli\u00e8rement.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le vin blanc, laissez cuire \u00e0 d\u00e9couvert 5 minutes<br \/>\npuis ajoutez la cr\u00e8me. R\u00e9servez sur un feu tr\u00e8s doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez une noix de beurre \u00e0 fondre dans une po\u00eale et faites<br \/>\ndorer les noix de Saint-Jacques 2 minutes sur chaque face. Ajoutez-les aux<br \/>\npoireaux puis r\u00e9partissez le tout dans 4 mini cocottes et servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de saucisses aux lentilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 230251\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image184.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 h 30\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>350 g de lentilles vertes du Puy \u2013 1 oignon \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de gingembre en poudre \u2013 2 feuilles de laurier \u2013 1 clou de girofle \u2013 8 chipolatas<br \/>\naux herbes \u2013 2 gousses d’ail \u2013 Huile d’olive\u2013 2 tomates pel\u00e9es \u2013 Piment<br \/>\nd’Espelette en poudre\u2013 1 saucisse de Morteau<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les lentilles dans une grande casserole. Ajoutez<br \/>\nl’oignon pel\u00e9 et coup\u00e9 en huit, la moiti\u00e9 du gingembre, le laurier et le clou<br \/>\nde girofle. Couvrez tr\u00e8s largement d’eau froide et portez \u00e0 \u00e9bullition. R\u00e9glez<br \/>\nle feu pour que le liquide fr\u00e9misse, ajoutez les chipolatas et laissez cuire 10<br \/>\nminutes. Pass\u00e9 ce temps, \u00e9gouttez les saucisses et poursuivez la cuisson des<br \/>\nlentilles 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et hachez le reste de l’oignon et l’ail. Coupez les<br \/>\nsaucisses en petits tron\u00e7ons. Faites-les dorer dans l\u2019huile d\u2019olive, dans un<br \/>\nfaitout. Ajoutez les tomates pel\u00e9es et coup\u00e9es en d\u00e9s, assaisonnez avec le<br \/>\nreste de gingembre et une pinc\u00e9e de piment. Remuez et laissez cuire 25 minutes,<br \/>\nsur feu doux. Incorporez les lentilles pr\u00e9alablement \u00e9goutt\u00e9es \u00e0 cette<br \/>\npr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la saucisse de Morteau en rondelles que vous ferez<br \/>\ndorer de chaque c\u00f4t\u00e9, dans une po\u00eale, avec un peu d\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez les saucisses aux lentilles dans 6 mini cocottes.<br \/>\nD\u00e9posez \u00e0 la surface 3 ou 4 rondelles de saucisse de Morteau. Mettez au four<br \/>\npr\u00e9chauff\u00e9 \u00e0 180 \u00b0C (th. 6) pour 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes de thon fa\u00e7on pastilla<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 229412\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image185.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de thon au naturel en bo\u00eete \u2013<br \/>\n100 g de fromage frais \u2013 2 \u0153ufs \u2013 2 cuil. \u00e0 soupe de moutarde \u2013 1 cuil. \u00e0 soupe<br \/>\nde ciboulette cisel\u00e9e \u2013 1 oignon \u2013 8 feuilles de p\u00e2te filo \u2013 50 g de beurre<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>(fondu)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez le thon, \u00e9miettez-le et ajoutez le fromage frais,<br \/>\nles \u0153ufs, la moutarde, la ciboulette, l\u2019oignon hach\u00e9, salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Badigeonnez les feuilles de filo de beurre fondu et<br \/>\nplacez-les par deux dans 4 mini cocottes. Remplissez de pr\u00e9paration au thon et<br \/>\nrabattez la filo vers le milieu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 30 minutes. Servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer les feuilles de filo par des feuilles de brick.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes fra\u00eecheur au crabe<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 228848\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image186.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 4 heures\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>10 cl de cr\u00e8me liquide enti\u00e8re \u2013 1 feuille de g\u00e9latine \u2013<br \/>\n200 g de chair de crabe \u2013 2 pamplemousses roses \u2013 2 avocats \u2013 1 citron \u2013 2<br \/>\ncuil. \u00e0 soupe de mayonnaise \u2013 Piment de Cayenne<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez la cr\u00e8me en chantilly et r\u00e9servez-la au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez la feuille de g\u00e9latine \u00e0 ramollir dans de l\u2019eau<br \/>\nfroide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez la chair de crabe. \u00c9pluchez les pamplemousses \u00e0<br \/>\nvif et pr\u00e9levez les quartiers de pulpe (les supr\u00eames) sans les casser. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9crasez la chair d\u2019un avocat puis ajoutez le crabe, le jus<br \/>\nd\u2019un demicitron, la mayonnaise et une pinc\u00e9e de piment. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez la g\u00e9latine essor\u00e9e \u00e0 fondre 5 secondes au<br \/>\nmicro-ondes. Ajoutez-la \u00e0 la pr\u00e9paration au crabe puis incorporez la cr\u00e8me<br \/>\nfouett\u00e9e. Coupez le second avocat en d\u00e9s et ajoutez-le au m\u00e9lange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:8.35pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Placez les supr\u00eames de pamplemousse contre la paroi<br \/>\nde 4 mini cocottes si elles sont en verre sinon placez-les en couche au fond.<br \/>\nRemplissez les cocottes de mousse au crabe en pla\u00e7ant au centre 1 ou 2 supr\u00eames<br \/>\nde pamplemousse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez 4 heures au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9corez avec de l\u2019avocat frott\u00e9 d\u00e9licatement avec un citron<br \/>\npour qu\u2019il ne noircisse pas et du pamplemousse. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\nd\u00e9corer la cocotte avec des herbes aromatiques.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cocottes gratin\u00e9es<br \/>\nd\u2019\u00e9pinards aux \u0153ufs<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 231496\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image187.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u0153ufs \u2013 750 g d’\u00e9pinards en branches surgel\u00e9s \u2013 2 cuil.<br \/>\n\u00e0 soupe d’huile d’olive \u2013 Noix de muscade en poudre\u2013 4 cuil. \u00e0 soupe de cr\u00e8me<br \/>\nfra\u00eeche \u00e9paisse \u2013 Beurre\u2013 70 g de parmesan r\u00e2p\u00e9 \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four en position gril. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les \u0153ufs 10 minutes dans de l’eau bouillante.<br \/>\n\u00c9calezles. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez soigneusement les \u00e9pinards. Triez-les en s\u00e9parant les<br \/>\nfeuilles de leur tige. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites-les revenir dans une grande casserole avec l\u2019huile<br \/>\nd\u2019olive durant une dizaine de minutes sur feu mod\u00e9r\u00e9, jusqu\u2019\u00e0 ce que leur<br \/>\nvolume diminue de moiti\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez-les et mettez-les dans un saladier. Salez et<br \/>\npoivrez, puis ajoutez une pinc\u00e9e de muscade et la cr\u00e8me fra\u00eeche. M\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration aux \u00e9pinards dans 4 mini<br \/>\ncocottes pr\u00e9alablement beurr\u00e9es. Coupez les \u0153ufs en deux et enfoncez-les au<br \/>\ncentre des \u00e9pinards. Parsemez de parmesan r\u00e2p\u00e9 et enfournez. Faites gratiner 5<br \/>\nminutes. Servez d\u00e8s la sortie du four. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour une version<br \/>\nencore plus gourmande, vous pouvez ajouter aux \u00e9pinards 100 g de lardons fum\u00e9s<br \/>\npr\u00e9alablement dor\u00e9s dans une po\u00eale \u00e0 blanc et remplacer le parmesan par du<br \/>\ngruy\u00e8re r\u00e2p\u00e9.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.15pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes indiennes en crumble coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 232316\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image188.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>600 g de blancs de poulet \u2013 2<br \/>\naubergines \u2013 1 cuil. \u00e0 soupe d’huile<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 2 oignons \u2013 400 g de tomates<br \/>\nconcass\u00e9es en bo\u00eete \u2013 3 cuil. \u00e0 soupe de p\u00e2te de curry jaune \u2013 2 cuil. \u00e0 soupe<br \/>\nde noix de coco r\u00e2p\u00e9e \u2013 20 cl de lait de coco \u2013 Coriandre\u2013 Sel et poivre <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le crumble<\/span><\/b><span style='color:#978136'> :<br \/>\n30 g de farine \u2013 4 cuil. \u00e0 soupe de noix de coco r\u00e2p\u00e9e \u2013 30 g de beurre sal\u00e9<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9taillez le poulet en cubes moyens. Pelez et coupez les<br \/>\naubergines en petits d\u00e9s. Pelez et \u00e9mincez finement les oignons et faites-les<br \/>\nsuer dans une sauteuse jusqu\u2019\u00e0 ce qu\u2019ils soient translucides. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la viande et faites-la dorer en remuant. Ajoutez<br \/>\nles tomates, les aubergines, la p\u00e2te de curry et la noix de coco r\u00e2p\u00e9e. Salez<br \/>\net poivrez. Faites cuire 5 minutes \u00e0 feu mod\u00e9r\u00e9. Ajoutez le lait de coco et<br \/>\nlaissez mijoter une vingtaine de minutes en remuant de temps en temps. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la p\u00e2te \u00e0 crumble : m\u00e9langez la farine, la noix de<br \/>\ncoco r\u00e2p\u00e9e. Coupez le beurre en petits d\u00e9s. Incorporez-le du bout des doigts au<br \/>\nm\u00e9lange jusqu\u2019\u00e0 l\u2019obtention d\u2019une texture sableuse.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez le poulet au curry dans chaque cocotte.<br \/>\nRecouvrez d\u2019un peu de crumble et faites cuire au four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C (th.<br \/>\n6-7) durant une quinzaine de minutes pour que la surface forme une cro\u00fbte<br \/>\ndor\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez chaud, et parsemez de coriandre. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour renforcer le<br \/>\nc\u00f4t\u00e9 sucr\u00e9-sal\u00e9, vous pouvez ajouter \u00e0 la pr\u00e9paration une pomme coup\u00e9e en<br \/>\npetits d\u00e9s.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cocottes mexicaines<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 232122\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image189.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 1 h 35\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 oignons \u2013 2 cuil. \u00e0 soupe d’huile<br \/>\nd’olive \u2013 2 poivrons rouges \u2013 2 poivrons verts \u2013 1 gousse d’ail \u2013 350 g de<br \/>\nviande de b\u0153uf hach\u00e9e<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 4 cuil. \u00e0 caf\u00e9 de cumin en poudre \u2013<br \/>\n500 g de tomates<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>concass\u00e9es en bo\u00eete \u2013 Piment en poudre\u2013 800 g d’haricots<br \/>\nrouges en bo\u00eete \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les oignons et \u00e9mincez-les finement. Mettez-les<br \/>\ndans une sauteuse et faites-les revenir doucement dans l\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9taillez les poivrons pr\u00e9alablement lav\u00e9s en d\u00e9s. Pelez et<br \/>\nhachez la gousse d\u2019ail. Ajoutez le tout dans la sauteuse et faites dorer une<br \/>\nquinzaine de minutes sur feu mod\u00e9r\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la viande hach\u00e9e en augmentant le feu. Incorporez<br \/>\nle cumin, salez et poivrez tout en m\u00e9langeant. Lorsque la viande est color\u00e9e,<br \/>\najoutez les tomates concass\u00e9es, une pinc\u00e9e de piment et laissez mijoter 30<br \/>\nminutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les haricots rouges \u00e9goutt\u00e9s. M\u00e9langez et<br \/>\nr\u00e9partissez le chili con carne dans chaque cocotte. Couvrez et mettez au four<br \/>\npour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez bien chaud, accompagn\u00e9 de tortillas chips ou de riz.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-left:.5pt'>Cocottes parmenti\u00e8res de haricots blancs \u00e0 la<br \/>\nbolognaise<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 231437\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image190.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 oignons \u2013 1 gousse d’ail \u2013 3 cuil. \u00e0 soupe d’huile<br \/>\nd’olive \u2013 250 g de viande de b\u0153uf hach\u00e9e \u2013 400 g de tomates concass\u00e9es en bo\u00eete<br \/>\n\u2013 70 g de concentr\u00e9 de tomates \u2013 15 cl de vin rouge \u2013 400 g d’haricots blancs<br \/>\n(en bocal)\u2013 Beurre\u2013 60 g de chapelure \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:4.2pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez les oignons et l\u2019ail. Hachez-les et faites-les<br \/>\nrevenir dans l\u2019huile dans une grande sauteuse. Ajoutez la viande hach\u00e9e et<br \/>\nfaites-la dorer en m\u00e9langeant. Versez les tomates concass\u00e9es, le concentr\u00e9 de<br \/>\ntomates et le vin. Salez, poivrez et laissez mijoter \u00e0 d\u00e9couvert 30 minutes en<br \/>\nremuant de temps en temps. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9duisez les haricots blancs en pur\u00e9e au mixeur en<br \/>\nconservant l\u2019\u00e9quivalent d\u2019un verre du liquide du bocal. Beurrez les cocottes.<br \/>\nR\u00e9partissez la viande mijot\u00e9e dedans, recouvrez avec la pur\u00e9e de haricots<br \/>\nblancs, parsemez de chapelure et de quelques noisettes de beurre. Enfournez<br \/>\npour 30 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour un parmentier<br \/>\ntraditionnel, remplacez les haricots blancs par une pur\u00e9e de pommes de terre.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection42>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:116.35pt;text-align:left;line-height:107%'>Cocottes savoyardes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16024\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image191.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 kg de pommes de terre \u2013 75 cl de lait \u2013 Thym\u2013 Beurre\u2013<br \/>\n20 tranches de lard \u2013 200 g de fromage \u00e0 raclette \u2013 25 cl de cr\u00e8me liquide \u2013<br \/>\nSel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les pommes de terre. Lavez-les et coupez-les en<br \/>\nrondelles de 5 mm d’\u00e9paisseur. Mettez-les dans une casserole avec le lait.<br \/>\nCompl\u00e9tez avec de l’eau pour recouvrir le tout. Ajoutez une branche de thym.<br \/>\nSalez, poivrez, portez \u00e0 \u00e9bullition et laissez fr\u00e9mir 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez les cocottes et tapissez-les avec les tranches de<br \/>\nlard en les laissant d\u00e9passer un peu, afin de pouvoir les rabattre ensuite. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les tranches de pomme de terre, r\u00e9partissez-les<br \/>\ndans les cocottes en les intercalant avec des tranches de fromage \u00e0 raclette.<br \/>\nSalez et poivrez. Versez la cr\u00e8me liquide, rabattez les tranches de lard vers<br \/>\nle centre, parsemez d’un peu de thym et de noisettes de beurre et faites cuire<br \/>\nau four durant 25 minutes, jusqu’\u00e0 ce que le lard soit grill\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:5.85pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Curry de lotte<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16094\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image192.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 oignon \u2013 2 gousses d’ail \u2013 1 cuil. \u00e0 soupe d’huile<br \/>\nd’olive \u2013 1 cuil. \u00e0 caf\u00e9 de curry \u2013 \u00bd cuil. \u00e0 caf\u00e9 de gingembre en poudre \u2013 1<br \/>\nkg de lotte \u2013 10 cl de lait de coco \u2013 10 cl de cr\u00e8me liquide all\u00e9g\u00e9e \u2013 Sel et<br \/>\npoivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez l\u2019oignon et les gousses d\u2019ail. Hachez-les et<br \/>\nfaites-les fondre sans trop colorer dans une sauteuse avec l\u2019huile d\u2019olive.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Saupoudrez de curry et de gingembre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la lotte en gros morceaux et retirez l\u2019ar\u00eate<br \/>\ncentrale. Ajoutez le poisson dans la sauteuse, arrosez de lait de coco et de<br \/>\ncr\u00e8me, salez, poivrez et m\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez 4 mini cocottes de lotte, nappez de sauce au<br \/>\ncurry, couvrez et laissez cuire au four 15 minutes. Servez accompagn\u00e9 de riz<br \/>\nbasmati. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:5.85pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Endives \u00e0 l\u2019\u00e9tuv\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16167\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image193.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 h 10\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>8 endives \u2013 8 tranches de poitrine de<br \/>\nporc fum\u00e9e \u2013 Huile d’olive\u2013<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00a0Paprika\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nettoyez les endives et creusez la base avec un \u00e9conome<br \/>\npour enlever l\u2019amertume. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Entourez chaque endive d\u2019une tranche de poitrine fum\u00e9e.<br \/>\nFaites revenir ces rouleaux dans une cocotte, avec de l\u2019huile d\u2019olive. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le paprika, salez et poivrez selon vos go\u00fbts.<br \/>\nLaissez mijoter 1 heure \u00e0 feu tr\u00e8s doux, sans ajouter d\u2019eau dans la cocotte,<br \/>\navec le couvercle. \u00c9gouttez avant de servir. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\nles faire gratiner avec un peu de gruy\u00e8re r\u00e2p\u00e9.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection43>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Endives \u00e0 l\u2019orange et au canard<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 233242\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image194.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:104%;border:none;padding:0cm'><span\nstyle='color:#978136'>8 endives \u2013 30 g de beurre \u2013 1 cuil. \u00e0 soupe de sucre \u2013<br \/>\n20 cl de jus d’orange \u2013 100 g de lardons de canard fum\u00e9s \u2013 Sel et poivre <\/span>Retirez<br \/>\nles premi\u00e8res feuilles des endives et coupez-les en deux dans le sens de la<br \/>\nlongueur. Faites fondre le beurre dans une sauteuse, ajoutez le sucre et<br \/>\nlorsque c\u2019est bien chaud d\u00e9posez les endives sur la face coup\u00e9e. Laissez bien<br \/>\ncaram\u00e9liser puis retournezles. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lorsque les 2 faces sont dor\u00e9es, ajoutez le jus d\u2019orange,<br \/>\nsalez, poivrez et laissez cuire \u00e0 couvert 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les endives dans les cocottes, arrosez du jus<br \/>\nrestant, r\u00e9partissez les lardons de canard et enfournez sans couvercle pour 10<br \/>\nminutes puis servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>\u00c9touff\u00e9 de pommes de terre et saucisses fum\u00e9es<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 232992\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image195.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 saucisses fum\u00e9es \u2013 800 g de pommes de terre \u2013 2 oignons<br \/>\n\u2013 20 cl de bouillon de volaille \u2013 1 cuil. \u00e0 soupe de thym \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les saucisses en grosses rondelles. \u00c9pluchez les<br \/>\npommes de terre et coupez-les en lamelles. \u00c9mincez les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rangez des couches de pommes de terre, d\u2019oignons et de<br \/>\nsaucisses en alternance dans 4 mini cocottes. Arrosez de bouillon de volaille,<br \/>\nsaupoudrez de thym, salez l\u00e9g\u00e8rement et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fermez les cocottes et placez-les au four pour 30 minutes.<br \/>\nContr\u00f4lez la cuisson des pommes de terre, poursuivez la cuisson sans couvercle<br \/>\npendant 15 minutes puis servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:51.95pt;text-align:left;line-height:107%'>Joue de b\u0153uf sauce au<br \/>\nmaroilles<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 233241\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image196.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 2 h 50\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>50 g de saindoux \u2013 1,4 kg de joue de b\u0153uf \u2013 1 oignon \u2013 3<br \/>\ncuil. \u00e0 soupe de farine \u2013 6 carottes \u2013 50 cl de bi\u00e8re brune \u2013 50 cl de bouillon<br \/>\nde b\u0153uf \u2013 1 feuille de laurier \u2013 1 branche de thym \u2013 2 clous de girofle \u2013 200 g<br \/>\nde maroilles \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le saindoux dans une cocotte en fonte et<br \/>\nfaites dorer la viande coup\u00e9e en gros cubes. Apr\u00e8s coloration, retirez les<br \/>\nmorceaux de viande et faites fondre doucement l’oignon finement \u00e9minc\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Replacez la viande dans la cocotte, saupoudrez de farine et<br \/>\nm\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:32.6pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez les carottes pel\u00e9es, lav\u00e9es et coup\u00e9es en<br \/>\nrondelles et couvrez avec la bi\u00e8re et le bouillon. Salez mod\u00e9r\u00e9ment, poivrez,<br \/>\najoutez le laurier, le thym, les clous de girofle et laissez mijoter 2 heures \u00e0<br \/>\ncouvert. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez la cro\u00fbte du maroilles, coupez-le en petits<br \/>\nmorceaux et ajoutez-le \u00e0 la viande. Laissez mijoter encore 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez accompagn\u00e9 de frites ou de p\u00e2tes fra\u00eeches. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour un go\u00fbt<br \/>\nencore plus relev\u00e9, laissez la cro\u00fbte du maroilles.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Langue de veau sauce piquante<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 235151\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image197.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n40 minutes \u2022 Cuisson : 1 h 30\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 langue de veau \u2013 2 carottes \u2013 1<br \/>\nbranche de c\u00e9leri \u2013 1 oignon \u2013 3 clous de girofle \u2013 1 bouquet garni\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la sauce<\/span><\/b><span style='color:#978136'> : 2<br \/>\n\u00e9chalotes \u2013 1 cuil. \u00e0 soupe d’huile d’olive \u2013 1 cuil. \u00e0 soupe de farine \u2013 2<br \/>\ncuil. \u00e0 soupe de concentr\u00e9 de tomates \u2013\u00a0 10 cl de vinaigre de pomme \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de sucre \u2013 10 cornichons \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Rincez la langue sous un filet d\u2019eau puis placez-la dans<br \/>\nune cocotte avec les carottes en rondelles, la branche de c\u00e9leri coup\u00e9e en<br \/>\npetits morceaux, l\u2019oignon piqu\u00e9 des clous de girofle et le bouquet garni.<br \/>\nCouvrez d’eau froide, salez, poivrez et portez \u00e0 \u00e9bullition puis poursuivez la<br \/>\ncuisson 1 heure sur feu doux. La langue est bien cuite lorsque le couteau<br \/>\np\u00e9n\u00e8tre facilement la viande. Sortez la langue de la cocotte et retirez la<br \/>\npeau, r\u00e9servez. Pour la sauce piquante, \u00e9mincez les \u00e9chalotes et mettez-les \u00e0<br \/>\nsuer dans l\u2019huile sans colorer. Lorsqu’elles sont translucides ajoutez la<br \/>\nfarine et m\u00e9langez soigneusement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:24.25pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez le concentr\u00e9 de tomates, le vinaigre, le<br \/>\nsucre et 40 cl de bouillon de cuisson. Rectifiez l\u2019assaisonnement et laissez<br \/>\ncuire 10 minutes \u00e0 petits bouillons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la langue en tranches fines et r\u00e9guli\u00e8res,<br \/>\nplacez-les dans la sauce et ajoutez les cornichons coup\u00e9s en rondelles. Laissez<br \/>\ncuire encore 10 minutes avant de r\u00e9partir la langue napp\u00e9e de sauce dans 4 mini<br \/>\ncocottes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection44>\n<h1 style='margin-top:0cm;margin-right:6.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Lapin \u00e0 la gueuze<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16543\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image198.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 2 h 10\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 d’\u00e9chalotes \u2013 2 d’oignons \u2013 50 g de beurre \u2013 2 cuil. \u00e0<br \/>\nsoupe d’huile d’olive \u2013 4 de cuisses de lapin \u2013 4 de r\u00e2bles de lapin \u2013 50 cl de<br \/>\ngueuze \u2013 50 cl de bouillon de volaille \u2013 12 de pruneaux d\u00e9noyaut\u00e9s \u2013 6 de<br \/>\nsp\u00e9culoos \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez finement les \u00e9chalotes et les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande cocotte, faites fondre le beurre, versez<br \/>\nl’huile d’olive et ajoutez les oignons, les \u00e9chalotes, les cuisses de lapin et<br \/>\nles r\u00e2bles. Faites colorer l’ensemble \u00e0 feu moyen. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la gueuze et le bouillon de volaille afin de recouvrir<br \/>\nle lapin. Couvrez et laissez mijoter 1 h 30. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez les morceaux de viande et faites r\u00e9duire le jus en<br \/>\naugmentant la puissance de cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les pruneaux et replacez les morceaux de lapin.<br \/>\nFaites chauffer de nouveau pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, saupoudrez de sp\u00e9culoos \u00e9miett\u00e9s. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:9.05pt;\nmargin-left:3.75pt;line-height:107%'><b><span style='background:#DED5BD'>Conseil<br \/>\n: <\/span><\/b><span style='background:#DED5BD'>des p\u00e2tes fra\u00eeches accompagneront<br \/>\nparfaitement ce plat.<\/span><\/p>\n<h1 style='margin-top:0cm;margin-right:6.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Lapin aux pruneaux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16642\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image199.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes\u00a0 \u2022 Cuisson : 1 h 45\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>250 g de pruneaux \u2013 1,5 kg de lapin \u2013<br \/>\n1 cuil. \u00e0 soupe de saindoux<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>(ou margarine)\u2013 1<br \/>\noignon \u2013 3 gousses d’ail (\u00e9minc\u00e9es)\u2013 150 g de lardons allumettes \u2013 2 cuil. \u00e0<br \/>\nsoupe de farine \u2013 \u00bc l de vin blanc \u2013\u00a0 Thym\u2013 Laurier\u2013 1 cuil. \u00e0 soupe de<br \/>\nvergeoise (ou cassonade)\u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites tremper les pruneaux dans un saladier rempli d\u2019eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le lapin en morceaux, r\u00e9servez les abats (rognons et<br \/>\nfoie). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le saindoux dans une cocotte en fonte et<br \/>\nfaites dorer les morceaux de lapin sur chaque c\u00f4t\u00e9. Retirez la viande et faites<br \/>\ndoucement blondir l\u2019oignon \u00e9minc\u00e9 ; ajoutez l\u2019ail \u00e9cras\u00e9 et les lardons puis<br \/>\nreplacez le lapin dans la cocotte. Saupoudrez de farine et m\u00e9langez pour<br \/>\nqu\u2019elle couvre tous les morceaux. Couvrez le tout de vin et d\u2019eau. Salez, poivrez<br \/>\net ajoutez les herbes. Laissez mijoter 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les abats, les pruneaux et la vergeoise, puis<br \/>\nlaissez de nouveau mijoter 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez accompagn\u00e9 de p\u00e2tes fra\u00eeches ou de frites. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:6.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Marmites de la mer<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16743\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image200.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\ncocottes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de champignons de Paris \u2013 1 \u00e9chalote \u2013 Huile<br \/>\nd’olive\u2013 30 g de beurre \u2013 30 g de farine \u2013 Le jus de 1 citron\u2013 20 cl de vin<br \/>\nblanc \u2013\u00a0 100 g de crevettes roses (d\u00e9cortiqu\u00e9es)\u2013 3 pav\u00e9s de saumon \u2013 6 filets<br \/>\nde merlan \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la sauce : faites revenir dans une po\u00eale les<br \/>\nchampignons et l’\u00e9chalote dans un peu d\u2019huile d\u2019olive. R\u00e9alisez un roux avec le<br \/>\nbeurre et la farine sur feu doux. M\u00e9langez et ajoutez petit \u00e0 petit le jus de<br \/>\ncitron et le vin blanc. Ajoutez un peu d\u2019eau pour fluidifier la sauce si<br \/>\nbesoin. Ajoutez les crevettes d\u00e9cortiqu\u00e9es et les champignons. M\u00e9langez le tout<br \/>\nen chauffant doucement. Salez et poivrez. R\u00e9partissez cette sauce dans chaque cocotte.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les pav\u00e9s de saumon en 6 morceaux \u00e9gaux. Prenez un<br \/>\nfilet de poisson. \u00c9talez-le et d\u00e9posez un morceau de saumon au centre.<br \/>\nRoulez-le sur lui-m\u00eame et maintenez-le avec une pique en bois. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez les m\u00e9daillons de poisson sur la sauce, dans chaque<br \/>\ncocotte. Salez et poivrez. Mettez au four pour 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:6.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Moules \u00e0 la bi\u00e8re<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 16827\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image201.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 d’oignons \u2013 3 d’\u00e9chalotes \u2013 2 kg de<br \/>\nmoules \u2013 30 g de beurre \u2013 40 cl de bi\u00e8re brune \u2013 1 de branche de thym \u2013 3 de<br \/>\nfeuilles de laurier<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 250 g de cr\u00e8me fra\u00eeche \u00e9paisse \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez les oignons et les \u00e9chalotes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez et grattez les moules. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande cocotte, faites chauffer le beurre et<br \/>\nfaites blondir les oignons et les \u00e9chalotes. Versez la bi\u00e8re et laissez<br \/>\n\u00e9vaporer l’alcool en augmentant la puissance de cuisson. D\u00e9posez la branche de<br \/>\nthym et les feuilles de laurier. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les moules, m\u00e9langez-les avec la sauce et couvrez<br \/>\nla cocotte. Remuez de temps en temps jusqu’\u00e0 ce que les moules s’ouvrent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>En fin de cuisson, ajoutez la cr\u00e8me fra\u00eeche et rectifiez<br \/>\nl’assaisonnement en sel et poivre si besoin. Servez aussit\u00f4t les moules bien<br \/>\nchaudes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>les frites sont<br \/>\nindispensables \u00e0 l’accompagnement de ce plat !<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection45>\n<h1 align=right style='margin-top:0cm;margin-right:24.0pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>\u0152ufs cocotte au maroilles<br \/>\net \u00e0 la bi\u00e8re<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 234300\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image202.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00bd d’oignon \u2013 1 d’\u00e9chalote \u2013 15 g de<br \/>\nbeurre \u2013 200 g de maroilles \u2013\u00a0 10 cl de bi\u00e8re \u2013 10 cl de cr\u00e8me liquide \u2013 4<br \/>\nd’\u0153ufs \u2013 Poivre <\/span>\u00c9pluchez et \u00e9mincez finement l’oignon et l’\u00e9chalote. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une po\u00eale, faites chauffer le beurre et faites suer<br \/>\nl’oignon et l’\u00e9chalote. R\u00e9servez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00d4tez la cro\u00fbte du maroilles et coupez-le en petits<br \/>\nmorceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites bouillir la bi\u00e8re, ajoutez la<br \/>\ncr\u00e8me, le poivre et la moiti\u00e9 du maroilles. Laissez fondre le fromage et remuez<br \/>\npour obtenir une sauce onctueuse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans 4 ramequins individuels, r\u00e9partissez la sauce au<br \/>\nmaroilles, puis l’oignon et l’\u00e9chalote. Ensuite d\u00e9posez les \u0153ufs entiers et<br \/>\nm\u00e9langez tr\u00e8s d\u00e9licatement pour ne pas casser le jaune. Terminez par les<br \/>\nmorceaux de maroilles restants. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Placez les ramequins dans un plat \u00e0 moiti\u00e9 rempli<br \/>\nd’eau et enfournez pour 10 minutes de cuisson au bain-marie. Servez d\u00e8s la<br \/>\nsortie du four. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:7.75pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pr\u00e9parez de<br \/>\npetites mouillettes l\u00e9g\u00e8rement beurr\u00e9es pour accompagner le plat.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:21.95pt;text-align:left;line-height:107%'>Poulet mijot\u00e9 \u00e0 la bi\u00e8re<br \/>\net aux pommes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 234311\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image203.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 h 15\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 d’oignons \u2013 25 g de beurre \u2013 4 de<br \/>\ncuisses de poulet \u2013 25 cl de bouillon de volaille \u2013 25 cl de bi\u00e8re ambr\u00e9e \u2013 3<br \/>\nde pommes \u2013 Sel et poivre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et \u00e9mincez les oignons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre dans une cocotte. D\u00e9posez les<br \/>\ncuisses de poulet et saisissez-les. Salez et poivrez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les oignons \u00e9minc\u00e9s, versez le bouillon de volaille<br \/>\net la bi\u00e8re. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez et laissez mijoter \u00e0 feu doux pendant 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et coupez les pommes en petits morceaux, puis<br \/>\najoutezles au poulet \u00e0 la bi\u00e8re et poursuivez la cuisson pour 30 minutes<br \/>\nsuppl\u00e9mentaires. Servez la cocotte bien chaude. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez aussi<br \/>\najouter des airelles au moment de cuire les pommes.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 l\u2019orange<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 234484\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image204.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>50 g de beurre \u2013 170 g de farine \u2013 1<br \/>\norange \u2013 150 g de sucre \u2013 3 \u0153ufs \u2013 1 sachet de levure chimique<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez et farinez un moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Frottez bien l\u2019orange sous l\u2019eau, s\u00e9chez-la. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9levez des zestes de 1 \u00e0 2 cm \u00e0 l\u2019aide d\u2019un zesteur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pressez l’orange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez \u00e9nergiquement au fouet le sucre avec les \u0153ufs en les<br \/>\najoutant un \u00e0 un. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine m\u00e9lang\u00e9e \u00e0 la levure puis le beurre<br \/>\ncompl\u00e8tement fondu, et enfin le jus d\u2019orange et les zestes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans le moule et laissez cuire pour 45 minutes.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e0 la chicor\u00e9e et aux noix<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 233416\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image205.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>120 g de beurre \u2013 120 g de sucre roux<br \/>\n\u2013 1 sachet de sucre vanill\u00e9<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 3 d’\u0153ufs \u2013 190 g de farine \u2013 20 g de<br \/>\nMa\u00efzena \u2013 1 sachet de levure chimique \u2013 2 cuil. \u00e0 soupe de chicor\u00e9e liquide \u2013<br \/>\n60 g de cerneaux de noix \u2013 Sel <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le gla\u00e7age<\/span><\/b><span style='color:#978136'> :<br \/>\n130 g de sucre glace<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez le beurre en pommade avec les sucres et une pinc\u00e9e<br \/>\nde sel. Ajoutez les \u0153ufs un \u00e0 un en fouettant entre deux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la farine, la Ma\u00efzena et la levure, ajoutez-les en<br \/>\n3 fois au m\u00e9lange. Ajoutez la chicor\u00e9e et les cerneaux de noix. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:13.2pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake beurr\u00e9 et farin\u00e9<br \/>\net mettez au four pour 10 minutes. Abaissez ensuite la temp\u00e9rature \u00e0 180 \u00b0C<br \/>\n(th. 6) pour 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:12.15pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Contr\u00f4lez la cuisson du cake en enfon\u00e7ant la lame<br \/>\nd’un couteau au centre, elle doit ressortir s\u00e8che. Si besoin, prolongez la<br \/>\ncuisson 10 minutes. Laissez refroidir sur une grille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le sucre glace et 3 cl d\u2019eau afin d\u2019obtenir une<br \/>\np\u00e2te pas trop liquide (si besoin, ajoutez du sucre glace) et \u00e9talez ce gla\u00e7age<br \/>\nsur le cake refroidi. Laissez s\u00e9cher \u00e0 temp\u00e9rature ambiante. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au chocolat et Carambar<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 235992\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image206.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 10<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>250 g de farine \u2013 1 sachet de levure chimique \u2013 120 g de<br \/>\nchocolat noir \u2013 3 d’\u0153ufs \u2013 100 g de sucre \u2013 10 cl d’huile \u2013 10 cl de lait \u2013 10<br \/>\nde Carambar\u00ae \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la farine avec la levure et 2 pinc\u00e9es de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le chocolat en petits morceaux et faites-le fondre<br \/>\nau bainmarie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs et m\u00e9langez les jaunes<br \/>\navec le sucre pour que le m\u00e9lange blanchisse et devienne mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d’\u0153ufs en neige fermes avec une pinc\u00e9e de<br \/>\nsel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois le chocolat fondu, versez-le sur le m\u00e9lange jaunes-sucre<br \/>\npuis ajoutez la farine puis l’huile et le lait. M\u00e9langez bien l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez pour finir les blancs en neige. Remuez tr\u00e8s<br \/>\nd\u00e9licatement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les Carambar en petits morceaux et ajoutez-les \u00e0 la<br \/>\npr\u00e9paration au chocolat. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake anti-adh\u00e9sif ou<br \/>\nbeurr\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 45 minutes de cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez ti\u00e9dir ou refroidir avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au chocolat et m&m’s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 236153\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image207.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>250 g de farine \u2013 1 sachet de levure chimique \u2013 120 g de<br \/>\nchocolat noir \u2013 3 d’\u0153ufs \u2013 100 g de sucre \u2013 10 cl d’huile \u2013 10 cl de lait \u2013 100<br \/>\ng de M&M’s\u00ae \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th.6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la farine avec la levure et 2 pinc\u00e9es de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le chocolat en petits morceaux et faites-le fondre<br \/>\nau bainmarie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs et m\u00e9langez les jaunes<br \/>\navec le sucre pour que le m\u00e9lange blanchisse et devienne mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d’\u0153ufs en neige fermes avec une pinc\u00e9e de<br \/>\nsel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois le chocolat fondu, versez-le sur le m\u00e9lange jaunes-sucre,<br \/>\najoutez la farine puis l’huile et le lait. M\u00e9langez bien l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez pour finir les blancs en neige. Remuez tr\u00e8s<br \/>\nd\u00e9licatement puis versez la pr\u00e9paration dans un moule \u00e0 cake antiadh\u00e9sif ou<br \/>\nbeurr\u00e9. Concassez grossi\u00e8rement les M&M’s et r\u00e9partissez-les sur le dessus<br \/>\ndu cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 45 minutes de cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez ti\u00e9dir ou refroidir avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection46>\n<h1 style='margin-left:9.95pt'>Cake au miel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600\nheight=600 id=\"Picture 17410\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image208.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:2.6pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>250 g de beurre \u2013 50 g de sucre \u2013 200<br \/>\ng de miel liquide \u2013 4 \u0153ufs \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u00a0250 g de farine \u2013 1 sachet de levure<br \/>\nchimique \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, battez le beurre pour qu\u2019il devienne<br \/>\nmousseux, puis ajoutez le sucre. M\u00e9langez pour obtenir une consistance<br \/>\ncr\u00e9meuse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez alors le miel liquide et m\u00e9langez \u00e9nergiquement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les \u0153ufs et incorporez-les au m\u00e9lange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez pour finir la farine tamis\u00e9e, la levure et une<br \/>\npinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake beurr\u00e9 et farin\u00e9 et<br \/>\nenfournez pour 45 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nchoisir un miel typ\u00e9 pour donner plus de go\u00fbt.<\/p>\n<h1 style='margin-left:9.95pt'>Cake au th\u00e9<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600\nheight=600 id=\"Picture 17481\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image209.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de beurre all\u00e9g\u00e9 mou \u2013 300 g de<br \/>\nfarine \u2013 120 g de sucre \u2013\u00a0 15 g de th\u00e9 earl grey \u2013 1 sachet de levure chimique<br \/>\n\u2013 4 \u0153ufs \u2013 1<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection47>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>goutte d’huile<br \/>\nessentielle de bergamote<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une jatte travaillez le beurre avec le sucre puis<br \/>\nincorporez la farine, le th\u00e9 et la levure chimique. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les oeufs et remuez jusqu’\u00e0 obtention d’un m\u00e9lage<br \/>\nbien lisse. Finissez avec la goutte d’huile essentielle de bergamote et<br \/>\nm\u00e9langez \u00e0 nouveau.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans un moule en silicone et enfournez pour 40<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nessayer la recette avec diff\u00e9rents th\u00e9s (vert par exemple) pour varier les<br \/>\nsaveurs.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake au th\u00e9 vert matcha<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 17548\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image210.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 d’\u0153ufs \u2013 150 g de farine \u2013 8 g de th\u00e9 vert matcha en<br \/>\npoudre \u2013 1 sachet de levure chimique \u2013 70 g de poudre d’amandes \u2013 125 g de<br \/>\nbeurre \u2013 125 g de fructose \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180\u00b0 (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les blancs des jaunes d\u2019\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une terrine, m\u00e9langez la farine, le th\u00e9 vert, la<br \/>\nlevure et la poudre d\u2019amandes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, travaillez le beurre fondu avec le<br \/>\nfructose jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le m\u00e9lange de farine, poudre d\u2019amandes, levure et<br \/>\nth\u00e9 vert petit \u00e0 petit en alternant avec les jaunes d\u2019\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs en neige ferme avec une pinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez d\u00e9licatement les blancs \u00e0 la pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans un moule en silicone et enfournez pour 45<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez compl\u00e8tement refroidir avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Le th\u00e9 vert matcha<br \/>\nest un th\u00e9 tr\u00e8s pris\u00e9 par les Japonais, qui a la particularit\u00e9 d\u2019\u00eatre r\u00e9duit en<br \/>\npoudre. Vous le trouverez facilement dans les \u00e9piceries fines ou dans les<br \/>\nmagasins bio.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux agrumes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 17634\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image211.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>130 g de beurre \u2013 220 g de farine \u2013 2<br \/>\noranges \u2013 1 pamplemousse<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 135 g de sucre \u2013 2 sachets de sucre vanill\u00e9 \u2013 3 \u0153ufs \u2013<br \/>\n\u00bd sachet de levure chimique \u2013 2 cuil. \u00e0 soupe de Cointreau<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez et farinez un moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez la partie sup\u00e9rieure et inf\u00e9rieure d\u2019une orange et<br \/>\npelez l\u2019orange \u00e0 vif : en suivant ses courbes, coupez \u00e0 la fois la partie<br \/>\norange, la partie blanche, la fine peau qui recouvre les quartiers et un peu de<br \/>\npulpe. Gardez les \u00e9corces de l\u2019orange \u00e0 part. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une fois que c\u2019est fait, passez la lame du couteau entre<br \/>\nles quartiers de mani\u00e8re \u00e0 ne conserver que la pulpe enti\u00e8re des quartiers,<br \/>\nainsi appel\u00e9s supr\u00eames. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez chaque supr\u00eame en deux et r\u00e9servez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Prenez les \u00e9corces et coupez-les en lani\u00e8res de 3 mm de<br \/>\nlarge et de 2 \u00e0 3 cm de long. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9levez les supr\u00eames d\u2019un demi-pamplemousse et coupez-les<br \/>\nen deux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019un fouet, battez le sucre et les deux sachets de<br \/>\nsucre vanill\u00e9 avec les \u0153ufs entiers en les ajoutant un \u00e0 un. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le beurre fondu, puis la farine m\u00eal\u00e9e \u00e0 la levure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez les 2 cuill\u00e8res \u00e0 soupe de Cointreau. M\u00e9langez<br \/>\nbien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez ensemble les \u00e9corces d\u2019orange en lani\u00e8res, les<br \/>\nsupr\u00eames d\u2019orange et de pamplemousse, et farinez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez-les ensuite \u00e0 la p\u00e2te. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection48>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le tout dans le moule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four et laissez cuire 45 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux Carambar<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 236688\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image212.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>Beurre\u2013 170 g de farine \u2013 15 Carambar\u00ae \u2013 3 cuil. \u00e0 soupe<br \/>\nde cr\u00e8me liquide \u2013 3 \u0153ufs \u2013 125 g de sucre de canne blond \u2013 6 cl d’huile de<br \/>\ntournesol \u2013 5 cl de sirop de caramel \u2013 \u00bd sachet de levure chimique \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez et farinez un moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au bain-marie, faites fondre les Carambar dans la cr\u00e8me<br \/>\nliquide en remuant doucement, \u00e9teignez le feu et laissez ti\u00e9dir (si le caramel<br \/>\nest trop chaud il tombera au fond du moule\u2026). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les blancs des jaunes d\u2019\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019un fouet, m\u00e9langez le sucre et les jaunes d\u2019\u0153ufs<br \/>\njusqu\u2019\u00e0 l’obtention d\u2019une p\u00e2te bien lisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez-y ensuite l\u2019huile, le sirop de caramel, 2 cuil. \u00e0<br \/>\nsoupe d’eau, puis la farine et la levure. M\u00e9langez encore. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les blancs en neige avec une pinc\u00e9e de sel et<br \/>\nincorporez-les au m\u00e9lange pr\u00e9c\u00e9dent en les soulevant avec le fouet pour ne pas<br \/>\nqu\u2019ils retombent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez un tiers de la pr\u00e9paration dans le moule, puis \u00e0<br \/>\nl\u2019aide d\u2019une cuill\u00e8re \u00e0 soupe versez le caramel de Carambar en dessinant des<br \/>\nvagues, recommencez l\u2019op\u00e9ration plusieurs fois, et terminez par une couche de<br \/>\np\u00e2te. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four et laissez cuire 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux cerises et \u00e0 la Kriek<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 236919\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image213.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6-8<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>300 g de cerises \u2013 125 g de beurre mou \u2013 125 g de sucre \u2013<br \/>\n3 d’\u0153ufs \u2013 250 g de farine \u2013 1 sachet de levure chimique \u2013 10 cl de kriek \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9noyautez les cerises. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez le beurre mou avec le sucre.<br \/>\nAjoutez les \u0153ufs, la farine, la levure et une pinc\u00e9e de sel. M\u00e9langez. Versez<br \/>\nla bi\u00e8re et m\u00e9langez de nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez d\u00e9licatement les cerises et remuez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake beurr\u00e9 ou en<br \/>\nsilicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire 45 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9moulez \u00e0 la sortie du four et laissez refroidir avant de<br \/>\nd\u00e9guster. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>vous pouvez varier<br \/>\ncette recette en utilisant des framboises et de la Kriek aromatis\u00e9e \u00e0 la<br \/>\nframboise.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cake aux framboises, \u00e0<br \/>\nl\u2019ananas et coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 237495\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image214.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.4pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>##contenu_nombre_personnes#mmp#<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>30 g de raisins secs \u2013 Th\u00e9\u2013 260 g de<br \/>\nfarine \u2013 160 g de beurre \u2013\u00a0 200 g d’ananas au sirop \u2013 150 g de sucre \u2013 3 \u0153ufs \u2013<br \/>\n\u00bd sachet de levure chimique \u2013 3 cuil. \u00e0 soupe de rhum \u2013 15 cl de lait de coco \u2013<\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a015 g de noix de coco en poudre \u2013 120 g de framboises<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Une heure ou deux avant de commencer, mettez les raisins \u00e0<br \/>\ntremper dans un bol de th\u00e9 bouillant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez votre four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez et farinez votre moule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez et s\u00e9chez les raisins, farinez-les afin d\u2019\u00e9viter<br \/>\nqu\u2019ils ne tombent au fond du moule pendant la cuisson. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez et s\u00e9chez bien les morceaux d\u2019ananas. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez au fouet le sucre et les \u0153ufs jusqu\u2019\u00e0 ce qu\u2019ils<br \/>\nblanchissent, puis ajoutez le beurre ramolli, la farine et la levure, le rhum,<br \/>\nles raisins, l\u2019ananas, le lait de coco et la noix de coco.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez \u00e0 nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez un tiers de la p\u00e2te dans le moule, puis r\u00e9partissez<br \/>\nun tiers des framboises, recommencez cette op\u00e9ration et terminez en recouvrant<br \/>\navec le restant de p\u00e2te. Les framboises sont tr\u00e8s fragiles, ceci permet<br \/>\nd\u2019\u00e9viter de les \u00e9craser. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four et laisser cuire 45 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:7.55pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake aux pruneaux<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 238705\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image215.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n25 minutes \u2022 Cuisson : 43 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>10 g de beurre \u2013 40 g de sucre \u2013 2 jaunes d\u2019\u0153ufs \u2013 2 \u0153ufs<br \/>\n\u2013 150 g de farine \u2013 \u00bd sachet de levure chimique \u2013 10 cl de cr\u00e8me fra\u00eeche<br \/>\nliquide all\u00e9g\u00e9e \u2013 16 pruneaux \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre avec le sucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les 4 jaunes d\u2019\u0153ufs et ajoutez-les au m\u00e9lange. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez la farine, la levure et la cr\u00e8me. Battez les 2<br \/>\nblancs d’\u0153ufs en neige avec une pinc\u00e9e de sel et ajoutez-les au m\u00e9lange<br \/>\npr\u00e9c\u00e9dent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfin, incorporez les pruneaux \u00e0 la pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le tout dans un moule et enfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce dessert doit<br \/>\n\u00eatre inclus dans un repas riche en l\u00e9gumes verts et en fibres. Diminuez la part<br \/>\nde f\u00e9culents de votre plat principal et remplacez votre ration de fromage par<br \/>\nun yaourt \u00e0 0% pour ne pas augmenter l\u2019apport \u00e9nerg\u00e9tique du repas. Les<br \/>\npruneaux sont riches en fibres qui acc\u00e9l\u00e8rent le transit intestinal.<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake ch\u00e2taigne et chocolat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 238884\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image216.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 \u0153ufs \u2013 125 g de sucre \u2013 100 g de farine de ch\u00e2taignes \u2013<br \/>\n100 g de farine de bl\u00e9 \u2013 \u00bd sachet de levure chimique \u2013 1 yaourt nature \u2013\u00a0 125 g<br \/>\nde beurre mou \u2013 50 g de p\u00e9pites de chocolat<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs avec le sucre et incorporez petit \u00e0 petit<br \/>\nles farines et la levure en remuant sans cesse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le yaourt et le beurre ramolli. M\u00e9langez de<br \/>\nnouveau. Terminez par les p\u00e9pites de chocolat. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake avec un<br \/>\nrev\u00eatement antiadh\u00e9sif. \u00c0 d\u00e9faut, beurrez et farinez le moule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire 50 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer le chocolat par des raisins secs ou des noix.<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake chocolat-banane<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 238819\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image217.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n1 h 30\u2022 Difficult\u00e9 : <\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><span style='color:#978136'> Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>17 cl de lait \u2013 2 \u0153ufs \u2013 100 g de<br \/>\nsucre \u2013 50 g de beurre \u2013 1 cuil. \u00e0 soupe de cacao en poudre non sucr\u00e9 \u2013 280 g<br \/>\nde farine blanche \u2013\u00a0 1,5 cuil. \u00e0 caf\u00e9 de levure boulang\u00e8re d\u00e9shydrat\u00e9e \u2013 1<br \/>\nbanane <\/span>Placez tous les ingr\u00e9dients dans la cuve de la machine \u00e0 pain<br \/>\nselon l\u2019ordre indiqu\u00e9, except\u00e9 la banane. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9lectionnez le programme \u00ab Cake \u00bb ou \u00ab G\u00e2teau \u00bb, puis<br \/>\ns\u00e9lectionnez le poids et la coloration de la cro\u00fbte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la banane \u00e0 la fin du p\u00e9trissage en r\u00e9partissant<br \/>\nles morceaux sur toute la surface et enfoncez-les avec une cuill\u00e8re. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:34.15pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Si votre machine ne propose pas le programme \u00ab Cake<br \/>\n\u00bb, s\u00e9lectionnez le programme \u00ab Pain rapide \u00bb et, au bout de 15 minutes, lorsque<br \/>\nla p\u00e2te est bien homog\u00e8ne, arr\u00eatez ce programme, ajoutez les morceaux de banane<br \/>\net s\u00e9lectionnez la fonction \u00ab Cuisson \u00bb. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.05pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake \u00e9nerg\u00e9tique au miel et aux fruits secs<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 238784\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image218.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4 \u00e0 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>50 g de figues s\u00e9ch\u00e9es \u2013 50 g de pistaches \u2013 50 g de noix<br \/>\n\u2013 50 g d’abricots secs \u2013 250 g de farine \u2013 3 \u0153ufs \u2013 75 g de sucre roux \u2013 1<br \/>\nsachet de levure chimique \u2013 100 g de beurre \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe<br \/>\nde miel de ch\u00e2taignier \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les fruits secs en petits morceaux et farinez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs avec le sucre et une pinc\u00e9e de sel.<br \/>\nAjoutez la farine, la levure, le beurre ramolli, le yaourt, le miel et les<br \/>\nfruits secs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 cake beurr\u00e9 et faites<br \/>\ncuire pendant 45 minutes. V\u00e9rifiez la cuisson en enfon\u00e7ant la lame d\u2019un couteau<br \/>\nau c\u0153ur du cake. Cette derni\u00e8re doit ressortir s\u00e8che. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au terme de la cuisson, attendez 5 minutes avant de<br \/>\nd\u00e9mouler le cake. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Des petits cubes<br \/>\nde pommes, des noisettes ou des pruneaux peuvent remplacer les fruits secs de<br \/>\nla recette.<\/p>\n<h1 style='margin-top:0cm;margin-right:7.5pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake orange<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-1.7pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 238241\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image219.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 d’\u0153ufs \u2013 40 g de sucre \u2013 300 g de<br \/>\nfarine \u2013 200 g de beurre all\u00e9g\u00e9 mou \u2013 1 sachet de levure chimique \u2013 1 goutte<br \/>\nd’huile<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection49>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>essentielle<br \/>\nd’orange<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). Dans une jatte,<br \/>\nbattez les \u0153ufs avec le sucre jusqu’\u00e0 ce que le m\u00e9lange soit mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine, le beurre mou et la levure et fouettez<br \/>\nvigoureusement. Quand l’appareil est bien lisse, ajoutez l’huile essentielle.<br \/>\nM\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:45.8pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la p\u00e2te dans un moule en silicone et enfournez<br \/>\npour 40 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez le cake en<br \/>\ntranches fines, accompagn\u00e9 de compote ou de marmelade.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake poire et gingembre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 239641\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image220.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 d’\u0153ufs \u2013 40 g de sucre \u2013 200 g de beurre all\u00e9g\u00e9 mou \u2013<br \/>\n300 g de farine \u2013 1 de levure chimique \u2013 Huile essentielle de gingembre\u2013 2 de<br \/>\npoires<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une grande jatte, m\u00e9langez les \u0153ufs et le sucre<br \/>\njusqu’\u00e0 ce que le m\u00e9lange soit mousseux. Ajouter le beurre mou, la farine, la<br \/>\nlevure. M\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Quand l’appareil est lisse, incorporez une goutte d’huile<br \/>\nessentielle de gingembre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les poires \u00e9pluch\u00e9es en gros d\u00e9s. Ajoutez-les \u00e0 la<br \/>\npr\u00e9paration et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans un moule en silicone et enfournez pour 40<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce n’est pas la<br \/>\nsaison des poires? Utilisez des poires au sirop mais \u00e9gouttez-les<br \/>\nsoigneusement.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake pomme, abricot et chocolat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 239773\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image221.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 10<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 \u0153ufs \u2013 180 g de sucre \u2013 1 pomme \u2013 150<br \/>\ng de farine \u2013 3 abricots<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 50 g de p\u00e9pites de chocolat \u2013 \u00bd sachet de levure<br \/>\nchimique \u2013 60 g de beurre \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 160 \u00b0C (th. 5-6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les \u0153ufs avec 130 g de sucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez la pomme, \u00f4tez-en le trognon, coupez-la en<br \/>\nmorceaux et m\u00e9langez \u00e0 la farine. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez chaque abricot en deux puis en quatre et ajoutez-les<br \/>\n\u00e0 la farine, avec les p\u00e9pites de chocolat. M\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la farine avec les fruits \u00e0 la pr\u00e9paration aux<br \/>\n\u0153ufs, la levure, le beurre fondu et une pinc\u00e9e de sel. Le m\u00e9lange doit \u00eatre<br \/>\nbien homog\u00e8ne. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans un moule \u00e0 cake tapiss\u00e9 de papier<br \/>\nsulfuris\u00e9, lissez la surface et faites cuire pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez le cake du four et portez \u00e0 \u00e9bullition les 50 g de<br \/>\nsucre restants avec 5 cl d\u2019eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019un pinceau \u00e0 p\u00e2tisserie, badigeonnez le cake<br \/>\nencore chaud avec ce sirop et laissez refroidir. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>vous pouvez<br \/>\nremplacer les abricots par de la rhubarbe, des fruits rouges, une poire…<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cake pops Nutella et noix de coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 239657\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image222.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 2 heures \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 20 cake<br \/>\npops<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour la base<\/span><\/b><span\nstyle='color:#978136'> : 1 pot de yaourt nature \u2013 2 pots de farine \u2013 1 pot de<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection50>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>sucre \u2013 \u00bd pot d’huile \u2013 3 d’\u0153ufs 200 g de Nutella\u00ae \u2013 150<br \/>\ng de noix de coco r\u00e2p\u00e9e \u2013 120 g de chocolat noir de couverture<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez un g\u00e2teau au yaourt. Dans un saladier, d\u00e9posez<br \/>\ndans l’ordre, le yaourt, la farine, le sucre, l’huile et les \u0153ufs. M\u00e9langez<br \/>\nbien l’ensemble, id\u00e9alement avec un batteur \u00e9lectrique pour \u00e9viter les<br \/>\ngrumeaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:40.0pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Versez la p\u00e2te dans un moule anti-adh\u00e9sif et<br \/>\nenfournez pour 25 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir compl\u00e8tement d\u00e8s la sortie du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez alors le g\u00e2teau pour le r\u00e9duire en miettes. Ajoutez<br \/>\nle Nutella et la moiti\u00e9 de la noix de coco r\u00e2p\u00e9e. M\u00e9langez d\u00e9licatement afin<br \/>\nd’obtenir une p\u00e2te homog\u00e8ne. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:10.05pt;margin-bottom:\n.15pt;margin-left:-.25pt'>R\u00e9alisez avec vos mains des boulettes de tailles<br \/>\n\u00e9gales. Placez-les au r\u00e9frig\u00e9rateur au moins 2 heures (ou au cong\u00e9lateur pour<br \/>\n20 minutes). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le chocolat au bain-marie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez chaque cake pop sur un pic \u00e0 brochette et<br \/>\ntrempez-les compl\u00e8tement dans le chocolat fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9talez la noix de coco restante sur une assiette. Roulez-y<br \/>\nchaque cake pops avant que le chocolat ne se solidifie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les brochettes dans un verre et mettez-les au<br \/>\nr\u00e9frig\u00e9rateur pour faire durcir le chocolat. D\u00e9gustez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Carottes cake<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 241273\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image223.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:341.05pt;margin-bottom:\n10.0pt;margin-left:-.25pt;line-height:163%'><span style='color:#978136'>Budget<br \/>\n:<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<br \/>\n<\/span><span style='color:#978136'>pour 6 personnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>240 g de carottes \u2013 3 d’\u0153ufs \u2013 130 g<br \/>\nde sucre roux \u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 \u00bd cuil. \u00e0<br \/>\ncaf\u00e9 de<\/span><\/p>\n<\/div>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=609\n style='width:456.75pt;margin-left:.65pt;border-collapse:collapse'><\/p>\n<tr style='height:76.9pt'>\n<td width=609 valign=top style='width:456.75pt;border:solid #978136 1.0pt;\n border-top:none;padding:3.35pt 5.75pt 0cm 4.35pt;height:76.9pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><span\n style='color:#978136'>bicarbonate de soude \u2013 1 pinc\u00e9e de sel \u2013 100 g de<br \/>\n beurre \u2013 1 cuil.<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:28.05pt;margin-bottom:\n 0cm;margin-left:0cm;text-indent:0cm;line-height:107%'><span style='color:\n #978136'>\u00e0 caf\u00e9 de cannelle en poudre \u2013 100 g de noix de p\u00e9can\u00a0 <b>Le gla\u00e7age<\/b><br \/>\n : 50 g de beurre \u2013 100 g de sucre glace \u2013 100 g de fromage frais Philadelphia<\/span><\/p>\n<\/td>\n<\/tr>\n<\/table>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Lavez, \u00e9pluchez et r\u00e2pez les carottes, vous devez obtenir<br \/>\n200 g de carottes r\u00e2p\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs avec le sucre. Ajoutez la farine m\u00e9langez<br \/>\n\u00e0 la levure, au bicarbonate et au sel. Incorporez le beurre fondu, les carottes<br \/>\nr\u00e2p\u00e9es, la cannelle et les noix de p\u00e9can hach\u00e9es grossi\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un moule \u00e0 manquer beurr\u00e9 et<br \/>\nfarine et mettez-le au four 45 minutes. Contr\u00f4lez la cuisson en piquant le<br \/>\ncentre du g\u00e2teau avec un couteau. Laissez refroidir sur une grille.\u00a0 <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour le gla\u00e7age, fouettez le beurre et ajoutez le sucre<br \/>\nglace petit \u00e0 petit puis incorporez le fromage frais. Lorsque la cr\u00e8me est<br \/>\nhomog\u00e8ne et onctueuse, nappez le g\u00e2teau puis r\u00e9servez au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cheesecake au chocolat blanc<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 242191\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image224.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:65.4pt;margin-bottom:\n7.5pt;margin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration<br \/>\n: 15 minutes \u2022 Repos : 13 heures \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de biscuits secs \u2013 50 g de<br \/>\nbeurre \u2013 250 g de chocolat blanc<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 6 petits-suisses \u2013 150 g de fromage blanc \u2013 3 \u0153ufs \u2013 45<br \/>\ng de sucre \u2013 1 cuil. \u00e0 soupe de vanille en poudre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez les biscuits secs et m\u00e9langez-les avec le beurre<br \/>\nfondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Chemisez le fond d\u2019un moule \u00e0 charni\u00e8re des g\u00e2teaux ainsi<br \/>\nque les bords. Laissez au frais pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le chocolat blanc et m\u00e9langez-le avec les<br \/>\npetitssuisses, le fromage blanc, les \u0153ufs, le sucre et la vanille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 50 minutes. \u00c0 la fin de la cuisson, laissez<br \/>\nle cheesecake refroidir dans le four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez au frais pendant 12 heures avant de servir. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pensez \u00e0 sortir le<br \/>\ncheesecake 1\/4 d’heure avant de servir.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Financiers au Carambar et p\u00e9pites de chocolat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 241861\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image225.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 12 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 15<br \/>\nfinanciers environ<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>70 g de beurre \u2013 70 g de farine \u2013 90 g de poudre<br \/>\nd’amandes \u2013 75 g de sucre \u2013 4 de blancs d’\u0153ufs \u2013 3 gouttes d’extrait d’amande<br \/>\nam\u00e8re \u2013 6 de Carambar\u00ae \u2013 70 g de p\u00e9pites de chocolat \u2013 Fleur de sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre au four \u00e0 micro-ondes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez la farine, la poudre d’amandes<br \/>\net le sucre. Ajoutez les blancs d’\u0153ufs et l’extrait d’amande am\u00e8re. M\u00e9langez de<br \/>\nnouveau. Versez ensuite le beurre fondu et remuez. Ajoutez les p\u00e9pites de<br \/>\nchocolat, les Carambar coup\u00e9s en petits morceaux et parsemez l\u00e9g\u00e8rement de<br \/>\nfleur de sel. M\u00e9langez bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans des moules en silicone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 12 minutes. \u00c0 la sortie du four, d\u00e9moulez et<br \/>\nlaissez refroidir avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mini cakes \u00e0 la cannelle<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 240513\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image226.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 12 pi\u00e8ces<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>450 g de farine \u2013 200 g de sucre \u2013 1 sachet de levure<br \/>\nchimique \u2013 2 cuil. \u00e0 soupe de cannelle en poudre \u2013 200 g de beurre \u2013 4 \u0153ufs \u2013<br \/>\n40 cl de lait \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une terrine, m\u00e9langez la farine, le sucre, la levure,<br \/>\ntrois pinc\u00e9es de sel et la cannelle. Creusez un puits et ajoutez le beurre<br \/>\nfondu et les \u0153ufs. Incorporez-les progressivement pour ne pas faire de grumeaux<br \/>\npuis versez peu \u00e0 peu le lait. Remuez bien pour obtenir une p\u00e2te homog\u00e8ne. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). Beurrez des petits<br \/>\nmoules individuels et versez la p\u00e2te. Enfournez pour 15 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir, d\u00e9moulez et servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mini cakes gourmets au caramel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 240751\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image227.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 10 mini<br \/>\ncakes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>90 g de beurre mou \u2013 1 sachet de sucre<br \/>\nvanill\u00e9 \u2013 2 \u0153ufs \u2013 150 g de farine \u2013 2 cuil. \u00e0 soupe de cr\u00e8me liquide enti\u00e8re\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le gla\u00e7age<\/span><\/b><span style='color:#978136'> :<br \/>\n\u2013 100 g de sucre \u2013 35 g de beurre sal\u00e9 \u2013 1 cuil. \u00e0 soupe de mascarpone<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, fouettez le beurre avec le sucre vanill\u00e9.<br \/>\nAjoutez les \u0153ufs un \u00e0 un. Versez progressivement la farine tamis\u00e9e sans cesser<br \/>\nde remuer. Terminez avec la cr\u00e8me liquide. M\u00e9langez jusqu’\u00e0 obtenir une p\u00e2te<br \/>\nhomog\u00e8ne. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration dans des moules \u00e0 mini cakes en<br \/>\nsilicone rond. Enfournez pour 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le gla\u00e7age. Dans une casserole, faites fondre le<br \/>\nsucre dans 2 cuil. \u00e0 soupe d’eau, jusqu’\u00e0 ce que le caramel brunisse. Hors du<br \/>\nfeu, ajoutez le beurre sal\u00e9 et le mascarpone. M\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez les mini cakes, laissez-les refroidir un peu avant<br \/>\nde d\u00e9mouler, puis trempez-les dans le gla\u00e7age. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez au r\u00e9frig\u00e9rateur pendant 1 heure avant de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Muffins \u00e0 la farine de ch\u00e2taigne, \u00e0 la pomme et aux noisettes<br \/>\ncaram\u00e9lis\u00e9es<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 240949\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image228.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 12<br \/>\nmuffins<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>5 g de bicarbonate de soude \u2013 80 g de noisettes \u2013 90 g de<br \/>\nsucre roux \u2013 50 g de sucre \u2013 50 g de farine de ch\u00e2taignes \u2013 150 g de farine<br \/>\ntype 45 \u2013 \u00bd sachet de levure chimique \u2013 16 cl de lait \u2013 50 g de beurre \u2013 1 \u0153uf<br \/>\n\u2013 1 pomme jonagold \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez \u00e0 \u00e9bullition 50 cl d\u2019eau et le bicarbonate de soude.<br \/>\nAjoutez les noisettes et laissez fr\u00e9mir pendant 3 minutes. \u00c9gouttez-les et<br \/>\npassez-les sous l\u2019eau froide. \u00d4tez la petite peau brune les recouvrant en les<br \/>\nfrottant et concassez-les l\u00e9g\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:8.6pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez les noisettes dans une po\u00eale, chauffez-les \u00e0 sec<br \/>\npendant 2 minutes puis ajoutez 30 g de sucre roux et 20 g de sucre blanc.<br \/>\nM\u00e9langez sans cesse jusqu\u2019\u00e0 ce que les noisettes soient bien caram\u00e9lis\u00e9es. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez les noisettes caram\u00e9lis\u00e9es sur une plaque \u00e0<br \/>\np\u00e2tisserie recouverte de papier sulfuris\u00e9. Lorsque le m\u00e9lange a bien refroidi,<br \/>\ns\u00e9parez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 200 \u00b0C (th. 6-7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, m\u00e9langez les farines tamis\u00e9es, la levure, une<br \/>\npinc\u00e9e de sel et le reste des sucres. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:20.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Dans un second bol, mettez le lait et le beurre,<br \/>\nfaites chauffer 1 minute au micro-ondes pour que le beurre soit fondu dans le<br \/>\nlait puis ajoutez l\u2019\u0153uf. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les noisettes caram\u00e9lis\u00e9es aux ingr\u00e9dients secs<br \/>\npuis la pomme coup\u00e9e en petits d\u00e9s, m\u00e9langez. Incorporez le m\u00e9lange liquide au<br \/>\nm\u00e9lange sec sans trop insister. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans des moules \u00e0 muffin silicon\u00e9s ou dans<br \/>\ndes caissettes en papier et faites cuire pendant 20 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.05pt;margin-bottom:0cm;\nmargin-left:-77.0pt;text-indent:0cm;line-height:107%'> <\/p>\n<table class=TableGrid border=0 cellspacing=0 cellpadding=0 width=610\n style='width:457.5pt;margin-left:.25pt;border-collapse:collapse'><\/p>\n<tr style='height:44.25pt'>\n<td width=610 style='width:457.5pt;background:#DED5BD;padding:0cm 5.75pt 0cm 3.75pt;\n height:44.25pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'><b>Conseil<br \/>\n : <\/b>Vous pouvez remplacer les noisettes caram\u00e9lis\u00e9es par des cacahu\u00e8tes<br \/>\n vendues d\u00e9j\u00e0 caram\u00e9lis\u00e9es.<\/p>\n<\/td>\n<\/tr>\n<\/table>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<p class=MsoNormal> <\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Pain d\u2019\u00e9pice du go\u00fbter<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 241439\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image229.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 noix de beurre \u2013 300 g de farine \u2013<br \/>\n100 g de sucre \u2013 50 g de miel<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 1 sachet de levure chimique \u2013 1 orange non trait\u00e9e \u2013 1<br \/>\ncuil. \u00e0 soupe de cannelle en poudre \u2013 1 cuil. \u00e0 caf\u00e9 d’anis vert \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de gingembre en poudre \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez un moule \u00e0 cake et parsemez le fond et les parois<br \/>\nde farine. Retournez le moule pour en \u00e9liminer l\u2019exc\u00e9dent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez 25 cl d\u2019eau et le sucre dans une casserole. Portez \u00e0<br \/>\n\u00e9bullition, m\u00e9langez et laissez cuire 2 minutes sur feu doux. Retirez du feu et<br \/>\najoutez le miel. M\u00e9langez encore. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la farine m\u00e9lang\u00e9e \u00e0 la levure dans un grand<br \/>\nsaladier. R\u00e2pez au-dessus le zeste de l\u2019orange pr\u00e9alablement lav\u00e9e et essuy\u00e9e.<br \/>\nAjoutez les \u00e9pices et 1 pinc\u00e9e de sel, m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Creusez un puits au centre et versez le contenu de la<br \/>\ncasserole. M\u00e9langez et versez la p\u00e2te dans le moule \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Glissez au four et faites cuire le pain d\u2019\u00e9pices 1 heure.<br \/>\nLorsqu\u2019il est cuit, laissez-le ti\u00e9dir quelques minutes avant de le d\u00e9mouler. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:6.85pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce pain d\u2019\u00e9pices<br \/>\naccompagne compotes ou laitages et se conserve plusieurs semaines dans une<br \/>\nbo\u00eete m\u00e9tallique ou dans un film alimentaire.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Pain d\u2019\u00e9pices<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 241884\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image230.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 1 h 20\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour un pain<br \/>\nde 750 g<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>20 cl de lait \u2013 250 g de miel \u2013 60 g de sucre roux \u2013 1<br \/>\ncuil. \u00e0 caf\u00e9 de bicarbonate de soude \u2013 250 g de farine \u2013 \u00bd cuil. \u00e0 caf\u00e9 de<br \/>\nquatre\u00e9pices \u2013 \u00bd cuil. \u00e0 caf\u00e9 de gingembre en poudre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez tous les ingr\u00e9dients dans la cuve de la machine \u00e0<br \/>\npain selon l\u2019ordre indiqu\u00e9. S\u00e9lectionnez le programme \u00ab Cake \u00bb ou \u00ab G\u00e2teau \u00bb,<br \/>\npuis le poids et la coloration de la cro\u00fbte. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Si votre machine ne propose pas le programme \u00ab Cake \u00bb,<br \/>\ns\u00e9lectionnez le programme \u00ab Pain rapide \u00bb et, au bout de<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>15 minutes, lorsque la p\u00e2te est bien homog\u00e8ne (mais assez<br \/>\nliquide), arr\u00eatez ce programme et actionnez la fonction \u00ab Cuisson \u00bb. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Lorsque vous<br \/>\neffectuerez votre premier pain d\u2019\u00e9pices \u00e0 la machine \u00e0 pain, restez vigilant \u00e0<br \/>\nla cuisson et contr\u00f4lez \u00e0 l\u2019aide d\u2019un couteau qu\u2019il est bien cuit (la lame du<br \/>\ncouteau doit ressortir s\u00e8che). Sinon relancez le programme \u00ab Cuisson \u00bb jusqu\u2019\u00e0<br \/>\nce qu\u2019il soit bien cuit. Au contraire, n\u2019h\u00e9sitez pas \u00e0 interrompre le programme<br \/>\n10 minutes avant la fin si la cuisson vous semble trop longue ou la cro\u00fbte trop<br \/>\nbrune.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Petits cakes aux noix du P\u00e9rigord<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 242513\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image231.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de sucre \u2013 100 g de beurre mou \u2013 3 cuil. \u00e0 soupe de<br \/>\nmiel \u2013\u00a0 150 g de farine \u2013 1 sachet de levure chimique \u2013 3 \u0153ufs \u2013 200 g de<br \/>\ncerneaux de noix<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 210 \u00b0C (th. 7). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le sucre et le beurre ramolli. L’ensemble doit<br \/>\nblanchir et devenir mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez ensuite le miel, la farine, la levure et les \u0153ufs.<br \/>\nM\u00e9langez bien. Puis incorporez les noix. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans des petits moules \u00e0 cake. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire pendant 30 minutes. D\u00e9moulez une<br \/>\nfois les cakes ti\u00e8des. D\u00e9gustez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:6.85pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter des p\u00e9pites de chocolat ou du cacao \u00e0 la pr\u00e9paration.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Pudding r\u00e9cup’ fa\u00e7on cake<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 242667\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image232.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>200 g de pain rassis \u2013 50 cl de lait \u2013 1 cuil. \u00e0 soupe de<br \/>\nrhum \u2013 150 g de sucre \u2013 1 cuil. \u00e0 caf\u00e9 de bicarbonate de soude \u2013 3 \u0153ufs \u2013 50 g<br \/>\nde raisins secs \u2013 50 g de mac\u00e9doine de fruits confits \u2013 6 cerises confites \u2013<br \/>\nSucre glace<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le pain rassis en petits morceaux dans un grand<br \/>\nsaladier. Chauffez le lait et versez-le sur le pain afin de le recouvrir.<br \/>\nLaissez tremper pendant au moins 20 minutes, en prenant soin de m\u00e9langer de<br \/>\ntemps en temps pour que les morceaux de pain soient bien imbib\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez ensuite la pr\u00e9paration dans un mixeur en ajoutant le<br \/>\nrhum, le sucre, le bicarbonate de soude et les \u0153ufs. Mixez jusqu\u2019\u00e0 l\u2019obtention<br \/>\nd\u2019une p\u00e2te lisse. Pour finir, ajoutez les raisins secs, la mac\u00e9doine de fruits<br \/>\nconfits et les cerises confites (pour une version dans un grand moule \u00e0 cake).<br \/>\nM\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans un grand moule \u00e0 cake beurr\u00e9 ou<br \/>\ndans de petits moules individuels et mettez-la dans le four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C<br \/>\n(th. 6-7) pendant 50 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez bien refroidir et saupoudrez<br \/>\nde sucre glace. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>vous pouvez varier<br \/>\nles plaisirs en agr\u00e9mentant \u00e0 votre guise ce pudding d\u2019ingr\u00e9dients trouv\u00e9s dans<br \/>\nle placard (noix, figues s\u00e8ches, pruneaux, oranges confites, p\u00e9pites de<br \/>\nchocolat…).<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Quatre-quarts marbr\u00e9<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 242534\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image233.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.6pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de beurre \u2013 200 g de sucre \u2013 4<br \/>\n\u0153ufs \u2013 3 cl de lait \u2013 Extrait de vanille liquide\u2013 120 g de farine \u2013 120 g de<br \/>\nf\u00e9cule de ma\u00efs \u2013 1 sachet de levure chimique \u2013 100 g de chocolat noir \u2013 30 g de<br \/>\ncacao en poudre \u2013 Sel <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le gla\u00e7age<\/span><\/b><span style='color:#978136'> :<br \/>\n\u2013 110 g de chocolat noir \u2013 10 cl de cr\u00e8me liquide<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, battez le beurre et le sucre jusqu\u2019\u00e0 ce<br \/>\nque le m\u00e9lange blanchisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez petit \u00e0 petit les \u0153ufs battus avec le lait et<br \/>\nquelques gouttes de vanille liquide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez la farine tamis\u00e9e, la f\u00e9cule, la levure et une<br \/>\npinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9levez la moiti\u00e9 de cette p\u00e2te et placez-la dans un autre<br \/>\nsaladier. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez-y le chocolat noir que vous aurez fait fondre et la<br \/>\npoudre de cacao dilu\u00e9e dans 2 cuil. \u00e0 soupe d\u2019eau chaude. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez un moule \u00e0 cake puis versez des couches successives<br \/>\nde chaque p\u00e2te. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez au four et laissez cuire 50 minutes. Laissez<br \/>\nrefroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un bol, r\u00e2pez le chocolat noir et versez dessus la<br \/>\ncr\u00e8me liquide bouillante. M\u00e9langez bien et \u00e9talez ce gla\u00e7age sur toute la<br \/>\nsurface du g\u00e2teau. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:7.75pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Laissez le gla\u00e7age<br \/>\nrefroidir compl\u00e8tement avant de servir.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousse au chocolat et aux bonbons \u00e0 la banane<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 243677\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image234.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour la mousse au chocolat<\/span><\/b><span\nstyle='color:#978136'> : 200 g de chocolat noir \u2013 6 d’\u0153ufs \u2013\u00a0 Sel <\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la mousse aux bonbons \u00e0 la banane<\/span><\/b><span\nstyle='color:#978136'> : 25 cl de cr\u00e8me fleurette \u2013 100 g de bonbon \u00e0 la banane<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Commencez par pr\u00e9parer la mousse au chocolat noir. Cassez<br \/>\nle chocolat en petits morceaux dans un saladier et placez-le au dessus d’une<br \/>\ncasserole remplie \u00e0 moiti\u00e9 d’eau et faites fondre le chocolat au bain-marie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs. Montez les blancs en<br \/>\nneige fermes avec une pinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le chocolat fondu sur les jaunes d’\u0153ufs et m\u00e9langez<br \/>\nl’ensemble. Incorporez d\u00e9licatement les blancs en neige. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse au chocolat dans des verrines.<br \/>\nRemplissezles \u00e0 moiti\u00e9, puis r\u00e9servez au r\u00e9frig\u00e9rateur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la mousse de bananes, faites fondre les bonbons dans<br \/>\nla cr\u00e8me fleurette sur feu doux. Versez la pr\u00e9paration refroidie dans un siphon<br \/>\net placez une cartouche de gaz et secouez. Placez le siphon au r\u00e9frig\u00e9rateur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, recouvrez la mousse au chocolat de mousse<br \/>\n\u00e0 la banane. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousse au chocolat et aux M&M’s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 243759\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image235.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Repos : 3 heures \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de chocolat noir \u2013 6 d’\u0153ufs \u2013<br \/>\n150 g de m&m’s\u00ae \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Cassez le chocolat en petits morceaux et faites-le fondre<br \/>\nau bainmarie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs en neige assez fermes avec une pinc\u00e9e de<br \/>\nsel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le chocolat fondu sur les jaunes d’\u0153ufs et m\u00e9langez.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez d\u00e9licatement les \u0153ufs en neige. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Concassez grossi\u00e8rement les m&m’s et ajoutez-les \u00e0 la<br \/>\nmousse au chocolat. Remuez doucement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez la mousse au r\u00e9frig\u00e9rateur au moins 3 heures avant<br \/>\nde d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:97.6pt;text-align:left;line-height:107%'>Mousse au chocolat noir<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 243135\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image236.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>100 g de chocolat noir \u00e0 70 % de cacao \u2013 2 d’\u0153ufs \u2013 2<br \/>\ncuil. \u00e0 soupe de cr\u00e8me fra\u00eeche \u00e9paisse all\u00e9g\u00e9e \u2013 2 cuil. \u00e0 soupe d’\u00e9dulcorant<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le chocolat au micro-ondes avec 1 cuil. \u00e0<br \/>\nsoupe d’eau. R\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les blancs des jaunes d’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la cr\u00e8me fra\u00eeche et le chocolat et ajoutez-y les<br \/>\njaunes d’\u0153ufs puis l’\u00e9dulcorant. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les blancs en neige ferme et incorporez-les<br \/>\nd\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent. Versez votre mousse dans des verrines et<br \/>\nplacez-les au frais pour au moins 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:113.2pt;text-align:left;line-height:107%'>Mousse aux Dragibus<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 244894\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image237.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>100 g de bonbons type<br \/>\nDragibus\u00ae \u2013 50 cl de cr\u00e8me fleurette <\/span>Dans une casserole faites fondre<br \/>\ndoucement \u00e0 feu doux la moiti\u00e9 des bonbons Dragibus dans la cr\u00e8me liquide.<br \/>\nRemuez pour aider les bonbons \u00e0 fondre. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:30.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>D\u00e8s que les bonbons sont bien fondus, versez la cr\u00e8me<br \/>\ndans un saladier et laissez ti\u00e9dir puis placez au r\u00e9frig\u00e9rateur pendant 1<br \/>\nheure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez la cr\u00e8me aux Dragibus au batteur \u00e9lectrique afin<br \/>\nde monter une chantilly. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans des verrines et r\u00e9partissez le<br \/>\nreste de bonbons sur le dessus pour d\u00e9corer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousse croquante au chocolat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245200\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image238.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>100 g de Pralinoise \u2013 300 g de<br \/>\nchocolat noir \u2013 20 cr\u00eapes dentelle \u2013\u00a0 6 \u0153ufs \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre la Pralinoise et 100 g de chocolat noir au<br \/>\nbain-marie. \u00c9crasez grossi\u00e8rement les cr\u00eapes dentelle et m\u00e9langez-les \u00e0 la<br \/>\nPralinoise et au chocolat fondus. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez le croquant au fond de 6 grandes verrines et<br \/>\nr\u00e9servezles au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez la mousse au chocolat : faites fondre le reste de<br \/>\nchocolat noir dans une casserole \u00e0 feu tr\u00e8s doux avec 2 cuil. \u00e0 soupe d’eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les blancs des jaunes d’\u0153ufs. Montez les blancs en<br \/>\nneige tr\u00e8s ferme avec une pinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le chocolat fondu avec les jaunes d’\u0153ufs et<br \/>\najoutez ensuite d\u00e9licatement les blancs d’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la mousse au chocolat sur la base croquante aux<br \/>\ncr\u00eapes dentelle. Placez au r\u00e9frig\u00e9rateur au moins 8 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez bien frais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nr\u00e9aliser une mousse au chocolat blanc pour un effet noir & blanc.<\/p>\n<h1 style='margin-left:.5pt'>Mousse de mascarpone aux bonbons \u00e0 la banane<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 243355\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image239.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>50 g de bonbon \u00e0 la banane \u2013 10 cl de<br \/>\ncr\u00e8me fleurette \u2013 3 d’\u0153ufs \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a060 g de sucre \u2013 200 g de mascarpone \u2013 8 de sp\u00e9culoos \u2013<br \/>\nSel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une petite casserole, faites fondre doucement les<br \/>\nbonbons \u00e0 la banane avec la cr\u00e8me fleurette. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs. Dans un saladier,<br \/>\nfouettez les jaunes d’\u0153ufs avec le sucre afin que le m\u00e9lange blanchisse et<br \/>\ndevienne mousseux. Ajoutez le mascarpone et les bananes fondues. M\u00e9langez bien<br \/>\nl’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d’\u0153ufs en neige avec une pinc\u00e9e de sel.<br \/>\nVeillez \u00e0 ce qu’ils soient bien fermes. Incorporez d\u00e9licatement les \u0153ufs en<br \/>\nneige \u00e0 la pr\u00e9paration au mascarpone. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans des verrines ou des ramequins<br \/>\nindividuels. \u00c9miettez grossi\u00e8rement les sp\u00e9culoos et saupoudrez les mousses \u00e0<br \/>\nla banane. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez au frais avant de servir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousse pralin\u00e9e aux \u00e9clats de m&m’s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245420\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image240.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>150 g de chocolat noir \u2013 200 g de<br \/>\nPralinoise \u2013 20 cl de cr\u00e8me liquide \u2013 4 de blancs d’\u0153ufs \u2013 100 g de M&M’s\u00ae<br \/>\n\u2013 Sel <\/span>Cassez le chocolat et la Pralinoise en petits morceaux et<br \/>\nplacez-les dans un saladier. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me dans une petite casserole et portez \u00e0<br \/>\n\u00e9bullition. Versez la cr\u00e8me bien chaude sur les morceaux de chocolat. Laissez<br \/>\nposer 2 minutes puis m\u00e9langez doucement \u00e0 la spatule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d’\u0153ufs en neige ferme avec une pinc\u00e9e de<br \/>\nsel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez d\u00e9licatement les \u0153ufs en neige aux chocolats<br \/>\nbien lisses. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Concassez les m&m’s et ajoutez-les \u00e0 la mousse pralin\u00e9.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9servez la mousse au moins 12 heures avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousses \u00e0 la chicor\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245323\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image241.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>40 cl de lait \u2013 4 de jaunes d\u2019\u0153ufs \u2013 120<br \/>\ng de sucre \u2013 30 g de<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>Ma\u00efzena \u2013 2 de blancs d’\u0153ufs \u2013 3 cuil. \u00e0 soupe de<br \/>\nchicor\u00e9e liquide \u2013 2 feuilles de g\u00e9latine \u2013 20 cl de cr\u00e8me liquide enti\u00e8re<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition. Battez les jaunes d\u2019\u0153ufs avec<br \/>\n100 g de sucre, jusqu’\u00e0 ce que le m\u00e9lange blanchisse, puis ajoutez la Ma\u00efzena. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait chaud sur les jaunes d\u2019\u0153ufs hors du feu.<br \/>\nRemettez sur feu doux et laissez \u00e9paissir, tout en remuant sans arr\u00eat. Ajoutez<br \/>\nla chicor\u00e9e et la g\u00e9latine pr\u00e9alablement ramollie dans l\u2019eau froide.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez la cr\u00e8me au contact d\u2019un film alimentaire puis<br \/>\nlaissez ti\u00e9dir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d\u2019\u0153ufs en neige. Quand ils commencent \u00e0<br \/>\nbien mousser, ajoutez 20 g de sucre puis continuer de battre jusqu\u2019\u00e0<br \/>\nl\u2019obtention de blancs fermes et brillants. Incorporez-les \u00e0 la cr\u00e8me \u00e0 la<br \/>\nchicor\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez la cr\u00e8me liquide tr\u00e8s froide en chantilly puis<br \/>\nincorporez-la au m\u00e9lange pr\u00e9c\u00e9dent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez 6 verrines et r\u00e9servez au frais 4 heures avant<br \/>\nde d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:21.3pt;text-align:left;line-height:107%'>Mousses au chocolat et aux<br \/>\nsp\u00e9culoos<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245536\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image242.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 24 heures \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>100 g de chocolat dessert \u2013 3 \u0153ufs \u2013 6<br \/>\nsp\u00e9culoos<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le chocolat au bain-marie. Hors du feu,<br \/>\najoutez les jaunes d\u2019\u0153ufs un \u00e0 un en m\u00e9langeant \u00e9nergiquement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d\u2019\u0153ufs en neige et incorporez-les<br \/>\nd\u00e9licatement au chocolat. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9duisez les sp\u00e9culoos en poudre \u00e0 l\u2019aide d\u2019un mixeur et<br \/>\najoutez-les \u00e0 la mousse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration dans 4 bols et placez au frais<br \/>\n24 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:16.95pt;text-align:left;line-height:107%'>Mousses de caramel et<br \/>\nc\u0153ur de marron<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 244423\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image243.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 6 h 20 \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>100 g de caramels au beurre sal\u00e9 \u2013 25<br \/>\ncl de lait \u2013 3 jaunes d\u2019\u0153ufs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 30 g de sucre \u2013 2 feuilles de g\u00e9latine \u2013 18 cl de cr\u00e8me<br \/>\nliquide enti\u00e8re \u2013 4 cuil. \u00e0 caf\u00e9 de cr\u00e8me de marrons<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre les caramels dans le lait sur feu doux, en<br \/>\nm\u00e9langeant de temps en temps et en veillant \u00e0 ce que le lait ne d\u00e9borde pas. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les jaunes d\u2019\u0153ufs avec le sucre dans un saladier,<br \/>\najoutez le lait aux caramels sans arr\u00eater de fouetter. Versez le tout dans la<br \/>\ncasserole de lait et faites \u00e9paissir \u00e0 feu doux, comme une cr\u00e8me anglaise. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la g\u00e9latine pr\u00e9alablement ramollie dans de l\u2019eau<br \/>\nfroide et laissez ti\u00e9dir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez la cr\u00e8me liquide en chantilly et incorporez-la<br \/>\ndans la cr\u00e8me au caramel. Laissez la mousse reposer 20 minutes au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans 4 coupes en pla\u00e7ant 1 cuil. \u00e0<br \/>\ncaf\u00e9 de cr\u00e8me de marrons au centre. Placez au frais 6 heures minimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousses de vanille sur lit de pommes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245132\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image244.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 24 heures\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:104%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 \u0153ufs \u2013 1 gousse de vanille \u2013 60 g de sucre \u2013 180 g de<br \/>\nmascarpone \u2013 1 feuille de g\u00e9latine \u2013 200 g de compote de pommes <\/span>S\u00e9parez<br \/>\nles jaunes d\u2019\u0153ufs des blancs. Fendez la gousse de vanille en deux et pr\u00e9levez<br \/>\nles graines, m\u00e9langez-les aux jaunes d\u2019\u0153ufs avec le sucre, fouettez jusqu\u2019\u00e0 ce<br \/>\nque le m\u00e9lange blanchisse puis ajoutez le mascarpone et fouettez encore 1<br \/>\nminute. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites dissoudre la g\u00e9latine pr\u00e9alablement ramollie dans<br \/>\nl\u2019eau froide au micro-ondes dans 2 cuil. \u00e0 soupe d\u2019eau, m\u00e9langez-la avec un peu<br \/>\nde pr\u00e9paration puis ajoutez-la au reste de cr\u00e8me. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les blancs d\u2019\u0153ufs en neige ferme et ajoutez-les<br \/>\nd\u00e9licatement au m\u00e9lange pr\u00e9c\u00e9dent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la compote dans 4 verrines, puis d\u00e9posez la<br \/>\nmousse d\u00e9licatement et laissez reposer au frais 24 heures. <br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousses l\u00e9g\u00e8res au caf\u00e9<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 244904\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image245.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 6 heures \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>25 cl de lait \u2013 3 \u0153ufs \u2013 60 g de sucre<br \/>\n\u2013 2 feuilles de g\u00e9latine \u2013 1 cuil. \u00e0 caf\u00e9 de caf\u00e9 soluble (extrait de caf\u00e9)<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le lait \u00e0 bouillir. S\u00e9parez les jaunes des blancs<br \/>\nd’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les jaunes d\u2019\u0153ufs avec le sucre dans un saladier,<br \/>\najoutez le lait sans arr\u00eater de fouetter. Versez le tout dans une casserole et<br \/>\nfaites \u00e9paissir \u00e0 feu doux, comme une cr\u00e8me anglaise. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la g\u00e9latine pr\u00e9alablement ramollie dans de l\u2019eau<br \/>\nfroide et l\u2019extrait de caf\u00e9, laissez ti\u00e9dir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez 2 blancs d\u2019\u0153ufs en neige et incorporez-les dans la<br \/>\ncr\u00e8me au caf\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans 4 pots. Placez au frais 6 heures<br \/>\nminimum. <br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la chicor\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 243196\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image246.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes\u00a0 \u2022 Repos : 2 heures \u2022 Cuisson : 1 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n.8pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal align=center style='margin:0cm;text-align:center;text-indent:\n0cm;line-height:104%;border:none;padding:0cm'><span style='color:#978136'>15 cl<br \/>\nde lait \u2013 35 cl de cr\u00e8me liquide enti\u00e8re \u2013 5 jaunes d\u2019\u0153ufs \u2013 60 g de sucre \u2013 2<br \/>\ncuil. \u00e0 soupe de chicor\u00e9e liquide \u2013 Vergeoise blonde <\/span>Versez le lait et<br \/>\nla cr\u00e8me liquide dans une casserole et portez \u00e0 \u00e9bullition. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 100 \u00b0C (th. 3-4). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:33.35pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Battez les jaunes d\u2019\u0153uf avec le sucre, puis ajoutez<br \/>\nla cr\u00e8me bouillante. Ajoutez la chicor\u00e9e, puis versez la pr\u00e9paration dans 6<br \/>\ncoupelles \u00e0 cr\u00e8me br\u00fbl\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:32.55pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Mettez au four pour 1 heure. Laissez refroidir et<br \/>\nplacez au frais 2 heures minimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, saupoudrez les cr\u00e8mes de vergeoise et<br \/>\ncaram\u00e9lisez-les \u00e0 l\u2019aide d\u2019un chalumeau. <br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.25pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la lavande<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 245978\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image247.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>40 cl de cr\u00e8me enti\u00e8re \u00e0 35 % de<br \/>\nmati\u00e8re grasse \u2013 1 goutte d’huile essentielle de lavande \u2013 3 jaunes d\u2019\u0153ufs \u2013 40<br \/>\ng de sucre \u2013 1 cuil. \u00e0<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection51>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>soupe de<br \/>\ncassonade<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer la cr\u00e8me doucement pendant une dizaine de<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9layez l’huile essentielle dans les jaunes d’oeufs puis<br \/>\nbattez vigoureusement avec le sucre jusqu’\u00e0 obtenir un m\u00e9lange mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me sur le m\u00e9lange et battez rapidement.<br \/>\nGarnissez les ramequins. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire 20 minutes au bain marie dans le four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez compl\u00e8tement refroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, saupoudrez de cassonade et laissez 5<br \/>\nminutes sous le gril. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e \u00e0 la vanille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 246848\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image248.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 35 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>40 cl de cr\u00e8me enti\u00e8re \u00e0 35 % de mati\u00e8re grasse \u2013 1<br \/>\ngoutte d’huile essentielle de vanille \u2013 3 jaunes d\u2019\u0153ufs \u2013 40 g de sucre \u2013 1<br \/>\ncuil. \u00e0 soupe de cassonade<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). Faites chauffer<br \/>\ndoucement la cr\u00e8me pendant 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9layez l’huile essentielle dans les jaunes d’oeufs puis<br \/>\nbattez avec le sucre jusqu\u00e0 ce que le m\u00e9lange soit mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me sur les oeufs et battez imm\u00e9diatement (les<br \/>\njaunes ne doivent pas cuire). Versez l’appareil dans les ramequins. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire 20 minutes au bain marie dans le four puis<br \/>\nlaissez compl\u00e8tement refroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Juste avant de servir, saupoudrez de cassonade et placez<br \/>\nsous le gril chaud pendant 5 minutes. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nd\u00e9cliner cette recette avec toutes sortes d’huiles essentielles. Attention<br \/>\njuste \u00e0 toujours respecter le dosage: une seule goutte.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e au bl\u00e9 noir<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 246963\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image249.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.55pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 30 minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>2 jaunes d\u2019\u0153ufs \u2013 80 g de sucre \u2013 25 cl de cr\u00e8me liquide<br \/>\nenti\u00e8re \u2013\u00a0 20 cl de lait \u2013 50 g de farine de bl\u00e9 noir \u2013 3 cuil. \u00e0 soupe de<br \/>\ncassonade<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 100 \u00b0C (th. 3-4). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez ensemble les jaunes et le sucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me et le lait puis la farine et m\u00e9langez le<br \/>\ntout. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez reposer 30 minutes puis passez la pr\u00e9paration au<br \/>\ntamis avant de r\u00e9partir la cr\u00e8me dans des ramequins. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire au four 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir. Au moment de servir, saupoudrez de<br \/>\ncassonade et faites caram\u00e9liser \u00e0 l’aide d’un chalumeau. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour une version<br \/>\nfruit\u00e9e "surprise", d\u00e9taillez 1\/2 poire bien m\u00fbre en petits d\u00e9s et<br \/>\nr\u00e9partissez-les au fond des ramequins, juste avant de verser la cr\u00e8me.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e au Carambar<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:13.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=1 id=\"Group 247520\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image250.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 h 10\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>10 de Carambar\u00ae \u2013 50 cl de cr\u00e8me<br \/>\nfleurette \u2013 5 de jaunes d\u2019\u0153ufs<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 50 g de sucre \u2013 Sucre roux<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 110 \u00b0C (th. 3-4). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre les Carambar dans la<br \/>\ncr\u00e8me. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les jaunes d’\u0153ufs avec le sucre.<br \/>\nFouettez bien pour que le m\u00e9lange blanchisse et devienne mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez les Carambar fondus sur le m\u00e9lange \u0153ufs-sucre et<br \/>\nm\u00e9langez l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration \u00e0 cr\u00e8me br\u00fbl\u00e9e dans 4 ramequins<br \/>\npuis enfournez pour 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez refroidir compl\u00e8tement en<br \/>\nr\u00e9servant au r\u00e9frig\u00e9rateur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, saupoudrez les cr\u00e8mes de sucre roux et<br \/>\nfaites caram\u00e9liser au chalumeau ou sous le gril du four. D\u00e9gustez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection52>\n<h1 style='margin-left:.5pt'>Cr\u00e8me br\u00fbl\u00e9e au chocolat blanc et marron glac\u00e9<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.85pt;margin-bottom:\n16.85pt;margin-left:.25pt;text-indent:0cm;line-height:107%'><span\nstyle='font-size:11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img\nwidth=610 height=615 id=\"Group 247280\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image251.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20minutes \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<h2 style='margin-left:-.25pt'><span style='font-family:\"Arial\",sans-serif;\ncolor:#978136'>:<\/span>★★<\/h2>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 gousse de vanille \u2013 30 cl de cr\u00e8me<br \/>\nliquide enti\u00e8re \u2013 15 cl de lait entier \u2013 120 g de chocolat blanc \u2013 5 jaunes<br \/>\nd\u2019\u0153ufs \u2013 30 g de sucre<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u2013 8 marrons glac\u00e9s \u2013 6 cuil. \u00e0 soupe de cassonade<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fendez en deux la gousse de vanille, grattez les graines,<br \/>\najoutez-les \u00e0 la cr\u00e8me m\u00e9lang\u00e9e au lait et portez \u00e0 \u00e9bullition. Hors du feu,<br \/>\najoutez le chocolat blanc cass\u00e9 en petits morceaux, m\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il<br \/>\nsoit totalement fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les jaunes d\u2019\u0153ufs avec le sucre, puis versez le<br \/>\nm\u00e9lange cr\u00e8me\/lait\/chocolat et m\u00e9langez sans faire mousser. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les marrons glac\u00e9s coup\u00e9s en morceaux dans des<br \/>\nramequins, puis versez la pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four 40 \u00e0 45 minutes \u00e0 100 \u00b0C (th. 3-4). \u00e0 la fin<br \/>\nde la cuisson, le centre des cr\u00e8mes doit \u00eatre encore tremblotant. Laissez<br \/>\nrefroidir et placez au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, saupoudrez de cassonade et<br \/>\ncaram\u00e9lisez-les \u00e0 l\u2019aide d\u2019un chalumeau ou en les passant 5 minutes sous le<br \/>\ngrill du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9corez d\u2019un marron glac\u00e9 et servez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e au Nutella<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 20807\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image252.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>5 cuil. \u00e0 soupe de Nutella\u00ae \u2013 50 cl de<br \/>\ncr\u00e8me fleurette \u2013 5 de jaunes d\u2019\u0153ufs \u2013 50 g de sucre \u2013 Sucre roux<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 110 \u00b0C (th. 3-4). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre le Nutella dans la cr\u00e8me<br \/>\nfleurette. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez dans un saladier les jaunes d’\u0153ufs avec le sucre.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez pour que le m\u00e9lange blanchisse et devienne<br \/>\nmousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le Nutella fondu avec la cr\u00e8me sur le m\u00e9lange<br \/>\n\u0153ufs-sucre et m\u00e9langez l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la cr\u00e8me dans 4 ramequins individuels puis<br \/>\nenfournez pour une cuisson lente pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez refroidir puis placez au r\u00e9frig\u00e9rateur.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, saupoudrez de sucre roux et faites<br \/>\ncaram\u00e9liser au chalumeau ou sous le gril du four. D\u00e9gustez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me br\u00fbl\u00e9e au r\u00e9glisse<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 20873\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image253.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>6 de rouleaux de r\u00e9glisse \u2013 50 cl de<br \/>\ncr\u00e8me fleurette \u2013 5 de jaunes d\u2019\u0153ufs \u2013 50 g de sucre \u2013 Sucre roux<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 110 \u00b0C (th. 3-4). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites fondre le r\u00e9glisse dans la<br \/>\ncr\u00e8me. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, m\u00e9langez les jaunes d’\u0153ufs avec le sucre.<br \/>\nFouettez bien pour que le m\u00e9lange blanchisse et devienne mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez les r\u00e9glisses fondus sur le m\u00e9lange \u0153ufs-sucre et<br \/>\nm\u00e9langez l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la pr\u00e9paration \u00e0 cr\u00e8me br\u00fbl\u00e9e dans 4 ramequins<br \/>\npuis enfournez pour 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez refroidir compl\u00e8tement en<br \/>\nr\u00e9servant au r\u00e9frig\u00e9rateur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, saupoudrez les cr\u00e8mes de sucre roux et<br \/>\nfaites caram\u00e9liser au chalumeau ou sous le gril du four. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me caramel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 20945\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image254.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Repos : 24 heures \u2022 Cuisson : 40 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 \u0153ufs \u2013 80 g de sucre \u2013 2 sachets de<br \/>\nsucre vanill\u00e9 \u2013 40 cl de lait entier\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le caramel<\/span><\/b><span style='color:#978136'> :<br \/>\n100 g de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le caramel : dans une casserole, faites cuire le<br \/>\nsucre avec 2 cuil. \u00e0 soupe d\u2019eau sans remuer jusqu\u2019\u00e0 l\u2019obtention d\u2019un caramel<br \/>\nclair, arr\u00eatez le feu et versez-le dans 6 ramequins. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs avec les sucres pour que le m\u00e9lange<br \/>\nblanchisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition et versez-le sur les \u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez cette pr\u00e9paration dans les ramequins et mettez-les \u00e0<br \/>\ncuire au bain-marie 40 minutes. Contr\u00f4lez la cuisson en tapotant le centre de<br \/>\nla cr\u00e8me qui doit \u00eatre ferme au doigt, sinon prolongez la cuisson de 10<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez les cr\u00e8mes du four, laissez-les refroidir puis<br \/>\nplacez-les au frais 24 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me catalane<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 21017\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image255.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>80 cl de lait \u2013 \u00bd cuil. \u00e0 caf\u00e9 de<br \/>\ncannelle en poudre \u2013 Le zeste de 1 citron non trait\u00e9\u2013 5 jaunes d\u2019\u0153ufs \u2013 130 g<br \/>\nde sucre \u2013 30 g de Ma\u00efzena\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le caramel<\/span><\/b><span style='color:#978136'> :<br \/>\n120 g de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait dans une casserole, ajoutez la cannelle et<br \/>\nle zeste de citron et faites bouillir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les jaunes d’\u0153ufs avec le sucre jusqu\u2019\u00e0 ce que le<br \/>\nm\u00e9lange blanchisse puis ajoutez la Ma\u00efzena. Versez le lait bouillant sur le<br \/>\nm\u00e9lange mousseux, m\u00e9langez puis remettez la pr\u00e9paration dans la casserole et<br \/>\nfaites \u00e9paissir la cr\u00e8me sur feu doux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me dans 6 ramequins et laissez refroidir.<br \/>\nPlacez au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, versez le sucre et 10 cl d\u2019eau dans<br \/>\nune petite casserole et laissez bouillir jusqu\u2019\u00e0 l\u2019obtention d\u2019un caramel dor\u00e9.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Nappez les cr\u00e8mes afin de former une fine couche croquante.<br \/>\nLaissez refroidir et servez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ne pr\u00e9parez pas le<br \/>\ncaramel trop \u00e0 l\u2019avance, il fondrait au r\u00e9frig\u00e9rateur. Vous pouvez \u00e9galement<br \/>\ncaram\u00e9liser \u00e0 la fa\u00e7on d\u2019une cr\u00e8me br\u00fbl\u00e9e.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection53>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me chocolat aux cerises griottes et pistaches<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 248529\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image256.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 2 heures \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>35 cl de cr\u00e8me dessert au chocolat (type Elle &<br \/>\nVire)\u2013 300 g de cerises griottes (au sirop)\u2013 3 cuil. \u00e0 soupe de pistaches<br \/>\nmond\u00e9es \u2013\u00a0 2 cuil. \u00e0 soupe de miel \u2013 1 b\u00e2ton de cannelle \u2013 1 cuil. \u00e0 soupe de<br \/>\nsucre roux<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les griottes. Faites chauffer le miel dans une<br \/>\ncasserole avec le b\u00e2ton de cannelle. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les griottes et laissez cuire 5 min \u00e0 feu moyen.<br \/>\nR\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9alisez la pr\u00e9paration pour pots de cr\u00e8me chocolat type<br \/>\nElle & Vire en chauffant \u00e0 feu doux jusqu\u2019\u00e0 la premi\u00e8re \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez quelques griottes au fond des 6 ramequins puis<br \/>\nr\u00e9partissez la cr\u00e8me chocolat. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir 20 min avant puis placez les ramequins au<br \/>\nr\u00e9frig\u00e9rateur. Laissez reposer pendant 2 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Concassez les pistaches et m\u00e9langez-les avec le sucre roux.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Parsemez sur les cr\u00e8mes chocolat le m\u00e9lange pistaches \/<br \/>\nsucre roux puis d\u00e9corez avec quelques griottes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me chocolat\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 21171\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image257.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>30 cl de lait \u2013 20 cl de cr\u00e8me liquide<br \/>\n\u2013 150 g de chocolat noir \u2013 5 jaunes d\u2019\u0153ufs \u2013 50 g de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Chauffez le lait et la cr\u00e8me dans une casserole jusqu\u2019\u00e0<br \/>\n\u00e9bullition, puis versez les liquides bouillants sur le chocolat coup\u00e9 en petits<br \/>\nmorceaux. M\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il soit totalement fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les jaunes d\u2019\u0153ufs avec le sucre puis versez le<br \/>\nm\u00e9lange au chocolat et m\u00e9langez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans 6 ramequins que vous placerez dans un<br \/>\nbain-marie de mani\u00e8re \u00e0 ce que l\u2019eau arrive \u00e0 mi-hauteur des pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez au four pour 30 minutes \u00e0 160 \u00b0C (th. 5-6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir et placez au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:120.1pt;text-align:left;line-height:107%'>Cr\u00e8me de chou-fleur<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 21228\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image258.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 25 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 chou-fleur \u2013 1 l de bouillon de<br \/>\nvolaille \u2013 3 cuil. \u00e0 soupe de fromage blanc \u00e0 0 % de mati\u00e8re grasse \u2013 20 g de<br \/>\nbeurre \u2013 Sel <\/span>Mettez \u00e0 cuire le chou-fleur \u00e0 la vapeur pour 20 minutes. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer le bouillon de volaille dans une casserole.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites fondre le beurre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le chou-fleur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le bouillon et le chou-fleur avec le beurre fondu<br \/>\net le fromage blanc. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer \u00e0 feu moyen pendant 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Salez. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Entr\u00e9e \u00e0 faible<br \/>\ncharge glyc\u00e9mique : veillez \u00e0 un apport en fibres suffisant dans la suite de<br \/>\nvotre repas et contr\u00f4lez l\u2019apport en lipidesen choisissant une viande ou un<br \/>\npoisson maigre dans votre plat principal.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me de marrons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 21294\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image259.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 48 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>200 g de ch\u00e2taignes \u2013 80 g de sucre \u2013<br \/>\n1 sachet de sucre vanill\u00e9 \u2013\u00a0 3 cuil. \u00e0 soupe de lait de suite<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:20.0pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Incisez les ch\u00e2taignes en croix et plongez-les dans<br \/>\nune casserole d\u2019eau bouillante pendant 3 minutes. \u00d4tez l\u2019\u00e9corce des ch\u00e2taignes.<br \/>\nFaites-les cuire dans une casserole d\u2019eau bouillante pendant 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez-les avec l\u2019eau de cuisson puis ajoutez-y le sucre et<br \/>\nle sucre vanill\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:18.5pt;\nmargin-left:-.25pt'>Remettez \u00e0 cuire \u00e0 feu doux avec le lait pendant 15<br \/>\nminutes. Laissez ti\u00e9dir.\u00a0 <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez servir<br \/>\navec un petit-suisse.<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection54>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me de riz aux amandes, raisins et caramel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 247588\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image260.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4 \u00e0 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>75 cl de lait de riz aux amandes \u2013 50 g de sucre rapadura<br \/>\n\u2013 Vanille en poudre\u2013 100 g de cr\u00e8me de riz \u2013 50 g de raisins secs \u2013 8 g de<br \/>\nbeurre \u2013 Caramel liquide<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait de riz, le sucre et une pinc\u00e9e de vanille en<br \/>\npoudre \u00e0 \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la cr\u00e8me de riz et m\u00e9langez bien. Ajoutez les<br \/>\nraisins et faites cuire 5 minutes environ sur feu doux, jusqu\u2019\u00e0 \u00e9paississement.<br \/>\nIncorporez le beurre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la cr\u00e8me de riz dans les coupes et versez<br \/>\ndessus un peu de caramel liquide. D\u00e9gustez chaud ou ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me de tapioca \u00e0 la mandarine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 248063\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image261.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 2 heures \u2022 Cuisson : 15 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>40 cl de lait de suite \u2013 1 gousse de<br \/>\nvanille \u2013 1 cuil. \u00e0 soupe de sucre \u2013 50 g de tapioca \u2013 2 mandarines<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait dans une casserole. Ajoutez la gousse de<br \/>\nvanille fendue en deux et faites cuire \u00e0 feu doux pendant 5 minutes. Ajoutez le<br \/>\nsucre, m\u00e9langez et laissez la vanille infuser 5 minutes de plus hors du feu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00d4tez la gousse de vanille. Remettez la casserole sur le feu<br \/>\net versez le tapioca en pluie. Laissez cuire 10 minutes \u00e0 feu doux : le tapioca<br \/>\ndoit devenir translucide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez et r\u00e9servez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les mandarines et mixez-les. M\u00e9langez la chair<br \/>\navec le tapioca. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans 2 ramequins et placez au frais au moins 2<br \/>\nheures avant de servir. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer les mandarines par un autre agrume.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me fondante au lait de soja<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 248970\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image262.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>20 g de Ma\u00efzena \u2013 2 cuil. \u00e0 soupe de cacao en poudre \u2013 60<br \/>\ng de sucre \u2013 40 cl de lait de soja \u2013 10 cl de cr\u00e8me liquide enti\u00e8re \u2013 60 g de<br \/>\nchocolat noir<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la Ma\u00efzena, le cacao, le sucre et diluez avec 10<br \/>\ncl de lait de soja froid. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez le restant de lait avec la cr\u00e8me, puis ajoutez le<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>1er m\u00e9lange. Portez le tout \u00e0 \u00e9bullition et faites \u00e9paissir<br \/>\nsans cesser de m\u00e9langer. Hors du feu, ajoutez le chocolat noir et m\u00e9langez<br \/>\njusqu\u2019\u00e0 ce qu\u2019il soit totalement fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me dans 6 pots, laissez refroidir et placez au<br \/>\nfrais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:81.3pt;text-align:left;line-height:107%'>Cr\u00e8me glac\u00e9e au sp\u00e9culoos<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 248959\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image263.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:12.1pt;margin-bottom:\n7.45pt;margin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration<br \/>\n: 20 minutes\u00a0 \u2022 Repos : 6 heures \u2022 Cuisson : 10 minutes \u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>45 cl de lait entier \u2013 4 jaunes d\u2019\u0153ufs \u2013 60 g de sucre<br \/>\nroux \u2013 1 sachet de sucre vanill\u00e9 \u2013 \u00bd cuil. \u00e0 caf\u00e9 de quatre-\u00e9pices \u2013 200 g de<br \/>\nsp\u00e9culoos \u2013 20 cl de cr\u00e8me liquide<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer le lait dans une casserole. Pendant ce<br \/>\ntemps, fouettez les jaunes d\u2019\u0153ufs, les sucres et le m\u00e9lange de quatre\u00e9pices<br \/>\njusqu\u2019\u00e0 ce que la pr\u00e9paration blanchisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait chaud sur ce m\u00e9lange, tout en continuant de<br \/>\nbattre. Faites \u00e9paissir sur feu doux sans faire bouillir, pour obtenir une<br \/>\ncr\u00e8me anglaise. Laissez refroidir.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:48.45pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Ajoutez les sp\u00e9culoos \u00e9miett\u00e9s, puis laissez reposer<br \/>\nau frais 6 heures minimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez la cr\u00e8me liquide en chantilly et incorporez-la au<br \/>\nm\u00e9lange bien froid. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites prendre le tout dans une sorbeti\u00e8re. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9gustez aussit\u00f4t, ou conservez la cr\u00e8me glac\u00e9e au<br \/>\ncong\u00e9lateur dans une bo\u00eete herm\u00e9tique. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me mousseline<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:13.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=1 id=\"Group 249360\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image250.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>25 cl de lait \u2013 2 jaunes d\u2019\u0153ufs \u2013 50 g<br \/>\nde sucre \u2013 30 g de Ma\u00efzena \u2013<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>\u00a01 gousse de vanille \u2013 100 g de beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fendez la gousse de vanille en deux, grattez les graines et<br \/>\nmettez l\u2019ensemble dans le lait. Portez \u00e0 \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, fouettez les jaunes et le sucre jusqu\u2019\u00e0<br \/>\nce que le m\u00e9lange blanchisse puis ajoutez la Ma\u00efzena. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait bouillant sur les jaunes en filet tout en<br \/>\ncontinuant de m\u00e9langer puis remettez le tout dans la casserole. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez constamment sur feu doux jusqu\u2019\u00e0 ce que la cr\u00e8me<br \/>\ncommence \u00e0 bouillir et qu\u2019elle \u00e9paississe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me dans un saladier, ajoutez la moiti\u00e9 du<br \/>\nbeurre et m\u00e9langez jusqu\u2019\u00e0 ce qu\u2019il soit totalement fondu et que la cr\u00e8me soit<br \/>\nhomog\u00e8ne. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Couvrez-la au contact de film alimentaire et laissez<br \/>\nrefroidir. Ajoutez la seconde moiti\u00e9 de beurre temp\u00e9r\u00e9 mais pas trop mou \u00e0 la<br \/>\ncr\u00e8me refroidie. Fouettez jusqu\u2019\u00e0 ce qu\u2019elle devienne mousseuse et l\u00e9g\u00e8re. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Il ne faut pas<br \/>\nqu\u2019il y ait une forte diff\u00e9rence de temp\u00e9rature entre la cr\u00e8me et la seconde<br \/>\nmoiti\u00e9 de beurre au risque que la cr\u00e8me ne s\u2019homog\u00e9n\u00e9ise pas.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me poire-vanille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250158\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image264.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4 personnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>500 g de poires \u2013 2 feuilles de g\u00e9latine \u2013 1 de gousse de<br \/>\nvanille \u2013 2 de blancs d’\u0153ufs \u2013 5 g d’\u00e9dulcorant \u2013 30 g de fromage blanc \u00e0 0 %<br \/>\nde mati\u00e8re grasse<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les poires et coupez-les en gros morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites tremper les feuilles de g\u00e9latine dans un bol d’eau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire les poire avec un peu d’eau et les graines de<br \/>\nvanille. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez puis ajoutez la g\u00e9latine. Laissez refroidir. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez l’\u00e9dulcorant et le fromage blanc. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les blancs en neige bien ferme puis incorporez-les<br \/>\ndoucement dans le m\u00e9lange pr\u00e9c\u00e9dent. Mettez au frais pour au moins 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me stracciatella, chocolat noir et sp\u00e9culoos<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 249374\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image265.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 8 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>25 cl de lait \u2013 Cannelle en poudre\u2013 4 \u0153ufs \u2013 60 g de<br \/>\nsucre \u2013 4 cuil. \u00e0 soupe de Ma\u00efzena \u2013 100 g de chocolat noir \u00e0 70 % de cacao \u2013<br \/>\n50 g de sp\u00e9culoos<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites chauffer le lait avec une pinc\u00e9e<br \/>\nde cannelle. Dans un bol \u00e0 part, versez les jaunes d\u2019\u0153ufs et le sucre, fouettez<br \/>\njusqu\u2019\u00e0 ce que le m\u00e9lange devienne bien mousseux.<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez la Ma\u00efzena. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez le lait chaud sur le m\u00e9lange tout en remuant.<br \/>\nTransvasez le m\u00e9lange dans la casserole utilis\u00e9e pour le lait et la cannelle.<br \/>\nPortez \u00e0 \u00e9bullition \u00e0 feu doux sans cesser de remuer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une seconde casserole, faites fondre le chocolat noir<br \/>\net les sp\u00e9culoos pr\u00e9alablement \u00e9cras\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez durcir et concassez le tout. D\u00e9posez une partie du<br \/>\nm\u00e9lange concass\u00e9 dans le fond de bocaux de cuisine. L\u2019autre partie sera<br \/>\nutilis\u00e9e en \u00e9clats dans la cr\u00e8me. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>La cr\u00e8me peut se<br \/>\nd\u00e9guster froide avec une boule de glace \u00e0 la vanille.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me vanille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250056\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image266.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 1 b\u00e9b\u00e9 de<br \/>\n10 mois<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>20 cl de lait infantile 2\u00e8me \u00e2ge \u2013<br \/>\nGraines de vanille\u2013 1 jaune d\u2019\u0153uf<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 1 cuil. \u00e0 caf\u00e9 de miel \u2013 1 cuil. \u00e0<br \/>\ncaf\u00e9 de Ma\u00efzena<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait avec la vanille \u00e0 \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans un saladier, fouettez le jaune et le miel puis ajoutez<br \/>\nla Ma\u00efzena. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le lait bouillant sur le m\u00e9lange, puis remettez le<br \/>\ntout dans la casserole et faites \u00e9paissir sans cesser de m\u00e9langer. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la cr\u00e8me dans 2 petits pots. Laissez refroidir,<br \/>\nplacez un couvercle et r\u00e9servez au frais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer la vanille par une pointe de cannelle, quelques gouttes de fleur<br \/>\nd\u2019oranger et apr\u00e8s 12 mois un peu de cacao.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8me zen \u00e0 la verveine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 249921\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image267.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 jaunes d\u2019\u0153ufs \u2013 1 \u0153uf \u2013 70 g de<br \/>\nsucre \u2013 50 cl de lait \u2013 3 sachets de verveine \u2013 Beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Battez les \u0153ufs dans un saladier avec le sucre pendant 3<br \/>\nminutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites chauffer le lait. D\u00e8s la premi\u00e8re \u00e9bullition,<br \/>\nretirez du feu et ajoutez les sachets de verveine. Laissez infuser 5 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez 6 ramequins et versez-y la pr\u00e9paration.<br \/>\nDisposez-les dans un plat allant au four, remplissez le plat d\u2019eau jusqu\u2019\u00e0<br \/>\nmi-hauteur et faites cuire au bain-marie pendant 30 minutes.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:42.65pt;margin-bottom:\n.15pt;margin-left:-.25pt'>\u00c0 la sortie du four, laissez les cr\u00e8mes refroidir<br \/>\npuis placez-les 1 heure au r\u00e9frig\u00e9rateur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez frais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>\u00c0 vous d\u2019imaginer<br \/>\ndiff\u00e9rentes saveurs avec d\u2019autres tisanes (romarin, thym, tilleul…) !<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Cr\u00e8mes \u00e0 la vanille et<br \/>\naux pralines roses<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250567\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image268.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 de jaunes d\u2019\u0153ufs \u2013 1 d’\u0153uf \u2013 80 g de<br \/>\nsucre \u2013 50 cl de lait entier<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>\u2013 1 de gousse de vanille \u2013 80 g de<br \/>\npralines roses \u2013 10 g de beurre <\/span>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les jaunes d’\u0153ufs avec l’\u0153uf entier. Ajoutez le<br \/>\nsucre et fouettez pour obtenir un m\u00e9lange bien mousseux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, faites chauffer \u00e0 feu doux le lait avec<br \/>\nla gousse de vanille fendue en deux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Retirez la gousse de vanille et versez le lait sur le<br \/>\nm\u00e9lange \u0153ufssucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Concassez les pralines roses et ajoutez-les \u00e0 la<br \/>\npr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez les ramequins individuels, puis versez la<br \/>\npr\u00e9paration \u00e0 la vanille et aux pralines. Placez les ramequins dans un plat<br \/>\nrempli d’eau \u00e0 mi-hauteur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire au bain-marie 30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, laissez ti\u00e9dir puis r\u00e9servez au<br \/>\nr\u00e9frig\u00e9rateur au moins 1 heure avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8mes \u00e0 la vanille sur caramel<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 251429\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image269.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Repos : 5 heures \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 flacon de caramel liquide \u2013 1 d’\u0153uf<br \/>\n\u2013 5 g de sucre de canne \u2013 50 cl de lait \u2013 \u00bd cuil. \u00e0 caf\u00e9 d’agar-agar \u2013 1 de<br \/>\ngousse de vanille <\/span>Versez un fond de caramel dans les ramequins et<br \/>\nplacez-les au cong\u00e9lateur 1 heure. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez l\u2019\u0153uf avec le sucre puis ajoutez le lait,<br \/>\nl’agar-agar et les graines de la gousse de vanille. Versez dans une casserole<br \/>\net portez \u00e0 \u00e9bullition en m\u00e9langeant constamment. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez ti\u00e9dir puis versez sur le caramel fig\u00e9. Laissez<br \/>\nrefroidir et placez au frais 4 heures avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cr\u00e8mes au chocolat et aux poires<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 251571\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image270.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 1 heure \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 poires \u2013 150 g de chocolat noir \u2013 50<br \/>\ncl de lait entier \u2013 4 jaunes d\u2019\u0153ufs \u2013 1 \u0153uf \u2013 80 g de sucre \u2013 Beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les poires et coupez-les en petits d\u00e9s. Cassez le<br \/>\nchocolat en morceaux et faites-les fondre dans une casserole avec 1 cuil. \u00e0<br \/>\nsoupe d\u2019eau. Remuez puis versez le lait dessus et m\u00e9langez bien. Faites<br \/>\nchauffer sur feu doux 3 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les jaunes d\u2019\u0153ufs et l\u2019\u0153uf entier dans un<br \/>\nsaladier. Ajoutez le sucre et fouettez \u00e9nergiquement. Versez le lait chocolat\u00e9<br \/>\ndessus, remuez, puis ajoutez les morceaux de poires. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Beurrez 6 ramequins et r\u00e9partissez la cr\u00e8me au chocolat.<br \/>\nDisposez les ramequins dans un grand plat allant au four et versez de l\u2019eau \u00e0<br \/>\nmi-hauteur. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites cuire 30 minutes au bain-marie. Laissez refroidir et<br \/>\nplacez les cr\u00e8mes au r\u00e9frig\u00e9rateur 1 heure. Servez frais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\najouter des bananes ou des pommes.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Petites cr\u00e8mes \u00e0 la chicor\u00e9e et marrons glac\u00e9s<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250468\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image271.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.4pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 2 heures \u2022 Cuisson : 45 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>4 \u0153ufs \u2013 100 g de sucre roux \u2013 30 cl de lait \u2013 10 cl de<br \/>\ncr\u00e8me liquide \u2013 2 cuil. \u00e0 soupe de chicor\u00e9e liquide \u2013 12 marrons glac\u00e9s<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs avec le sucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait et la cr\u00e8me \u00e0 \u00e9bullition et versez-les sur<br \/>\nles \u0153ufs. Ajoutez la chicor\u00e9e liquide. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez 6 marrons glac\u00e9s en morceaux et mettez-les dans le<br \/>\nfond de chaque petite cocotte. Versez la cr\u00e8me dans les cocottes et mettez-les<br \/>\n\u00e0 cuire au bain-marie dans le four pour 40 minutes. Contr\u00f4lez la cuisson en<br \/>\ntapotant le centre de la cr\u00e8me qui doit \u00eatre ferme au doigt, sinon prolongez la<br \/>\ncuisson de 10 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Sortez les cr\u00e8mes du four, laissez-les refroidir puis<br \/>\nplacez-les au frais 2 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Servez apr\u00e8s avoir d\u00e9pos\u00e9 un marron glac\u00e9 sur la cr\u00e8me. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:13.05pt;text-align:left;line-height:107%'>Petites cr\u00e8mes au citron<br \/>\net Petits-beurre<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 251035\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image272.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n15 minutes \u2022 Cuisson : 1 heure\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span style='color:#978136'><br \/>\nBudget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>3 d’\u0153ufs \u2013 70 g de beurre mou \u2013 175 g<br \/>\nde sucre \u2013 80 g de farine \u2013\u00a0 25 cl de lait \u2013 2 de jus de citron \u2013 8 de<br \/>\npetits-beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 150 \u00b0C (th. 5). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes des blancs d’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le beurre mou avec le sucre pour que le m\u00e9lange<br \/>\nsoit bien mousseux. Ajoutez les jaunes d’\u0153ufs et m\u00e9langez. Puis ajoutez la<br \/>\nfarine, le lait et le jus de citron. Fouettez bien l’ensemble. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs en neige jusqu’\u00e0 ce qu’ils soient fermes<br \/>\net incorporez-les d\u00e9licatement \u00e0 la cr\u00e8me au citron. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la pr\u00e9paration dans des ramequins individuels.<br \/>\nPlacez-les dans un grand plat \u00e0 moiti\u00e9 rempli d’eau et enfournez pour 1 heure<br \/>\nde cuisson au bain-marie. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:10.95pt;margin-bottom:\n.15pt;margin-left:-.25pt'>\u00c0 la sortie du four, laissez refroidir puis r\u00e9servez<br \/>\nau frais au moins 3 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Avant de servir, \u00e9miettez les Petits-beurre et<br \/>\nr\u00e9partissez-les sur le dessus des cr\u00e8mes au citron. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la chicor\u00e9e<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250582\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image273.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 8 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 l de lait entier \u2013 1 yaourt nature \u2013 5 cuil. \u00e0 soupe de<br \/>\nsucre de canne \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 2 cuil. \u00e0 soupe de<br \/>\nchicor\u00e9e liquide<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Chauffez le lait entier \u00e0 40 \u00b0C. Fouettez le yaourt avec le<br \/>\nsucre puis ajoutez le lait en poudre, le lait ti\u00e8de et la chicor\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 8 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Puis laissez-les reposer 4 heures au frais au minimum. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez les yaourts<br \/>\nrecouverts de sp\u00e9culoos r\u00e9duits en poudre.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la cr\u00e8me de marrons<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 250817\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image274.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 cuil. \u00e0 soupe de lait en poudre \u2013 1<br \/>\nl de lait entier \u2013 1 yaourt nature \u2013 250 g de cr\u00e8me de marrons<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez 1 \u00e0 2 cuil. \u00e0 soupe de cr\u00e8me de marrons au fond des<br \/>\npots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition puis laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt, le lait en poudre puis ajoutez le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Pour les<br \/>\ngourmands, d\u00e9posez une petite pointe de cr\u00e8me sur les yaourts ou un marron<br \/>\nglac\u00e9 au moment de les d\u00e9guster.<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la fleur d\u2019oranger<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 251988\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image275.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait entier \u2013 1 yaourt nature \u2013<br \/>\n5 cuil. \u00e0 soupe de sucre \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 2 cuil. \u00e0 soupe<br \/>\nd’eau de fleur<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection55>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.0pt;\nmargin-left:5.5pt;line-height:108%'><span style='color:#978136'>d’oranger<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition puis laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt avec le sucre puis ajoutez le lait en poudre, le lait ti\u00e8de<br \/>\net l\u2019eau de fleur d\u2019oranger. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots de yaourt. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la noix de coco<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 252149\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image276.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>80 cl de lait entier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe<br \/>\nde sucre \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 20 cl de lait de coco \u2013 100 g de<br \/>\nnoix de coco r\u00e2p\u00e9e<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait entier \u00e0 \u00e9bullition puis laissez refroidir \u00e0<br \/>\n40 \u00b0C. Fouettez le yaourt avec le sucre puis ajoutez le lait en poudre, le lait<br \/>\nti\u00e8de, le lait de coco et la noix de coco r\u00e2p\u00e9e. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:20.05pt;text-align:left;line-height:107%'>Yaourt \u00e0 la p\u00e2te \u00e0<br \/>\ntartiner aux noisettes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 253096\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image277.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 l de lait entier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de<br \/>\nlait en poudre \u2013 Extrait de vanille liquide\u2013 6 cuil. \u00e0 soupe de p\u00e2te \u00e0 tartiner<br \/>\naux noisettes<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait entier \u00e0 \u00e9bullition et laissez refroidir \u00e0<br \/>\n40 \u00b0C. Fouettez le yaourt avec le lait en poudre, l\u2019extrait de vanille et la<br \/>\np\u00e2te \u00e0 tartiner puis ajoutez le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.35pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la pistache<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 253142\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image278.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait entier \u2013 2 cuil. \u00e0 soupe<br \/>\nde p\u00e2te de pistaches \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 4<br \/>\ncuil. \u00e0 soupe de sucre<\/span><\/p>\n<\/div>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection56>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition, ajoutez la p\u00e2te de pistaches<br \/>\npuis m\u00e9langez pour bien la dissoudre et laissez refroidir \u00e0 40 \u00b0C. Fouettez le<br \/>\nyaourt avec le lait en poudre, le sucre puis le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures minimum au<br \/>\nfrais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>\u00c0 la place du<br \/>\nyaourt nature, vous pouvez utiliser 1 sachet de ferment lactique \u00e0 diluer (en<br \/>\npharmacie).<br clear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt \u00e0 la r\u00e9glisse<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 252292\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image279.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>8 rouleaux de r\u00e9glisse \u2013 4 cuil. \u00e0<br \/>\nsoupe de lait en poudre \u2013 1 l de lait entier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0<br \/>\nsoupe de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9roulez la r\u00e9glisse et coupez-la en petits morceaux \u00e0<br \/>\nl\u2019aide de ciseaux. Ajoutez la r\u00e9glisse, bonbon ou poudre, au lait, puis<br \/>\nportez-le \u00e0 \u00e9bullition avant de le laisser refroidir \u00e0 40 \u00b0C. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le yaourt avec le sucre puis ajoutez le lait en<br \/>\npoudre et le lait ti\u00e8de apr\u00e8s l\u2019avoir filtr\u00e9 si besoin. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures minimum au<br \/>\nfrais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Aidez les bonbons<br \/>\n\u00e0 se dissoudre en m\u00e9langeant r\u00e9guli\u00e8rement le lait chaud.<br clear=all\nstyle='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:20.05pt;text-align:left;line-height:107%'>Yaourt \u00e0 la vanille et au<br \/>\nsucre de canne<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 252860\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image280.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:104%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 l de lait entier \u2013 2 gousses de vanille \u2013 1 yaourt<br \/>\nnature \u2013 4 cuil. \u00e0 soupe de sucre de canne \u2013 4 cuil. \u00e0 soupe de lait en poudre <\/span>Portez<br \/>\nle lait \u00e0 \u00e9bullition avec les gousses de vanille fendues en deux et apr\u00e8s en<br \/>\navoir gratt\u00e9 les graines. Laissez refroidir \u00e0 40 \u00b0C puis retirez les gousses.<br \/>\nFouettez le yaourt avec le sucre de canne puis ajoutez le lait en poudre et le<br \/>\nlait ti\u00e8de. <\/p>\n<\/div>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection57>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au Carambar<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 22799\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image281.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>8 Carambar\u00ae \u2013 1 l de lait entier \u2013 1 yaourt nature (ou 1<br \/>\nsachet de ferment lactique \u00e0 diluer)\u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 3<br \/>\ncuil. \u00e0 soupe de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les Carambars dans une casserole avec le lait et<br \/>\nportez \u00e0 \u00e9bullition, m\u00e9langez r\u00e9guli\u00e8rement pour aider \u00e0 les faire fondre.<br \/>\nLaissez refroidir \u00e0 40 \u00b0C. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le yaourt avec le lait en poudre et le sucre puis<br \/>\najoutez le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au chocolat<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 22864\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image282.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>80 cl de lait entier \u2013 20 cl de lait concentr\u00e9 non sucr\u00e9<br \/>\n\u2013 3 cuil. \u00e0 soupe de cacao en poudre non sucr\u00e9 \u2013 1 yaourt nature \u2013 5 cuil. \u00e0<br \/>\nsoupe de sucre \u2013 2 cuil. \u00e0 caf\u00e9 d’extrait de vanille liquide \u2013 4 cuil. \u00e0 caf\u00e9<br \/>\nde lait en poudre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait, le lait concentr\u00e9 et le cacao \u00e0 \u00e9bullition,<br \/>\nbaissez le feu et laissez mijoter 5 minutes. Arr\u00eatez la cuisson et laissez<br \/>\nrefroidir \u00e0 40 \u00b0C. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le yaourt avec le sucre, la vanille puis ajoutez<br \/>\nle lait en poudre et le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au citron<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 22937\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image283.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 5 heures \u2022 Cuisson : 10 h 20\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>2 citrons non trait\u00e9s \u2013 1 l de lait<br \/>\nentier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 4 cuil. \u00e0 soupe<br \/>\nde sucre\u00a0 <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour le lemon curd<\/span><\/b><span style='color:#978136'><br \/>\n: 18 cl de jus de citron \u2013 100 g de sucre \u2013 2 \u0153ufs \u2013 1 cuil. \u00e0 soupe de Ma\u00efzena<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:26.75pt;margin-bottom:\n.15pt;margin-left:-.25pt'>R\u00e2pez le zeste des citrons et ajoutez-les au lait.<br \/>\nLaissez infuser 1 heure puis portez le lait \u00e0 \u00e9bullition et laissez refroidir \u00e0<br \/>\n40 \u00b0C. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le yaourt avec le lait en poudre, le sucre puis le<br \/>\nlait ti\u00e8de filtr\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9parez le lemon curd : mettez tous les ingr\u00e9dients dans<br \/>\nun cul-depoule et m\u00e9langez jusqu\u2019\u00e0 ce que la Ma\u00efzena soit dissoute. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez le cul-de-poule au bain-marie et faites \u00e9paissir<br \/>\nsans cesser de m\u00e9langer 5 \u00e0 7 minutes environ. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le lemon curd dans un pot, laissez-le refroidir et<br \/>\nconservez-le au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de d\u00e9guster, nappez les yaourts de lemon curd. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>vous pouvez<br \/>\n\u00e9galement placer le lemon curd au fond des pots avant de verser le lait.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au lait d\u2019amande<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23032\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image284.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait entier \u2013 1 cuil. \u00e0 soupe<br \/>\nde pur\u00e9e d’amandes blanches \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de lait en<br \/>\npoudre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition avec la pur\u00e9e d\u2019amandes et<br \/>\nlaissez refroidir \u00e0 40 \u00b0C. Fouettez le yaourt avec le lait en poudre et ajoutez<br \/>\nle lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>vous trouverez la<br \/>\npur\u00e9e d’amandes dans les magasins bio.<br clear=all style='page-break-before:\nalways'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au pain d\u2019\u00e9pices<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23086\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image285.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:.8pt;margin-right:.8pt'><\/p>\n<p class=MsoNormal align=center style='margin-top:0cm;margin-right:0cm;\nmargin-bottom:24.75pt;margin-left:.5pt;text-align:center;line-height:104%;\nborder:none;padding:0cm'><span style='color:#978136'>8 tranches de pain<br \/>\nd’\u00e9pices \u2013 1 l de lait entier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de sucre \u2013 4<br \/>\ncuil. \u00e0 soupe de lait en poudre \u2013 1 cuil. \u00e0 caf\u00e9 de quatre-\u00e9pices<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9miettez le pain d\u2019\u00e9pices et m\u00e9langez-le au lait entier.<br \/>\nPortez l\u2019ensemble \u00e0 \u00e9bullition et laissez refroidir \u00e0 40 \u00b0C en m\u00e9langeant<br \/>\nr\u00e9guli\u00e8rement. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le yaourt avec le sucre puis ajoutez le lait en<br \/>\npoudre, le lait ti\u00e8de et le quatre-\u00e9pices. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt au sirop<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23150\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image286.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait entier \u2013 1 yaourt nature \u2013<br \/>\n4 cuil. \u00e0 soupe de lait en<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>poudre \u2013 4 cuil. \u00e0 soupe de sirop (au<br \/>\nchoix)<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition et laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt avec le lait en poudre, le lait ti\u00e8de puis ajoutez le sirop.\n<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt aux abricots secs<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23205\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image287.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait entier \u2013 1 yaourt nature \u2013<br \/>\n4 cuil. \u00e0 soupe de sucre \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 16 abricots secs<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition puis laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt avec le sucre puis ajoutez le lait en poudre et le lait<br \/>\nti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez les abricots en morceaux, placez-les dans le fond<br \/>\ndes pots puis versez le lait. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez<br \/>\nremplacer les abricots par des pruneaux, des dattes ou des figues s\u00e8ches.<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt caf\u00e9 cr\u00e8me<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23263\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image288.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>80 cl de lait entier \u2013 4 cuil. \u00e0 soupe de caf\u00e9 soluble \u2013<br \/>\n1 yaourt nature (ou 1 sachet de ferment lactique \u00e0 diluer)\u2013 20 cl de lait<br \/>\nconcentr\u00e9 sucr\u00e9 \u2013 4 cuil. \u00e0 soupe de lait en poudre \u2013 3 cuil. \u00e0 soupe de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait entier \u00e0 \u00e9bullition, ajoutez le caf\u00e9 soluble<br \/>\npuis laissez refroidir \u00e0 40 \u00b0C. Fouettez le yaourt avec le lait concentr\u00e9, le<br \/>\nlait en poudre, le sucre puis le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt fa\u00e7on tatin<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23330\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image289.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 pommes \u2013 20 g de beurre \u2013 2 sachets de sucre vanill\u00e9 \u2013<br \/>\n1 l de lait entier \u2013 1 yaourt nature \u2013 4 cuil. \u00e0 soupe de sucre \u2013 4 cuil. \u00e0<br \/>\nsoupe de lait en poudre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les pommes, coupez-les en d\u00e9s et faites-les dorer<br \/>\ndans le beurre. Puis ajoutez le sucre vanill\u00e9 pour les faire caram\u00e9liser.<br \/>\nLaissez refroidir et placez-les au fond des pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition puis laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt avec le sucre, ajoutez le lait en poudre et le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais au<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt miel-amande<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23400\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image290.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 l de lait entier \u2013 3 cuil. \u00e0 soupe de poudre d’amandes<br \/>\n\u2013 1 yaourt nature (ou 1 sachet de ferment lactique \u00e0 diluer)\u2013 4 cuil. \u00e0 soupe<br \/>\nde lait en poudre \u2013 4 cuil. \u00e0 soupe de miel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition avec la poudre d\u2019amandes et laissez<br \/>\nrefroidir \u00e0 40 \u00b0C. Fouettez le yaourt avec le lait en poudre, le miel puis<br \/>\najoutez le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez bien et r\u00e9partissez dans les pots. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourt rhum-raisins<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23462\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image291.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes \u2022 Repos : 5 heures \u2022 Cuisson : 10 h 10\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 8 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>120 g de raisins secs \u2013 4 cuil. \u00e0 soupe de rhum \u2013 1 l de<br \/>\nlait entier \u2013\u00a0 1 yaourt nature (ou 1 sachet de ferment lactique \u00e0 diluer)\u2013 4<br \/>\ncuil. \u00e0 soupe de lait en poudre \u2013 4 cuil. \u00e0 soupe de sirop de sucre de canne<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites mac\u00e9rer les raisins dans le rhum et 10 cl d\u2019eau<br \/>\nchaude pendant 1 heure. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Portez le lait \u00e0 \u00e9bullition et laissez refroidir \u00e0 40 \u00b0C.<br \/>\nFouettez le yaourt avec le lait en poudre, le sirop de sucre de canne puis<br \/>\najoutez le lait ti\u00e8de. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9gouttez les raisins, placez-les dans les pots puis<br \/>\nremplissez-les de pr\u00e9paration. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les pots dans la yaourti\u00e8re pendant 10 heures sans<br \/>\nles couvercles. Puis fermez-les et laissez-les reposer 4 heures au frais<br \/>\nminimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Yaourts \u00e0 la vanille<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23534\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image292.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n5 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 5 heures\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 7 yaourts<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 l de lait \u2013 60 g de cr\u00e8me liquide \u2013<br \/>\n85 g de sucre \u2013 2 cuil. \u00e0 caf\u00e9 de vanille en poudre \u2013 1 yaourt nature<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Dans une casserole, versez le lait, la cr\u00e8me et le sucre.<br \/>\nPortez \u00e0 \u00e9bullition. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez la vanille puis laissez refroidir jusqu\u2019\u00e0 environ<br \/>\n40 \u00b0C en remuant de temps en temps afin d\u2019\u00e9viter la formation d\u2019une peau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez l\u00e9g\u00e8rement le yaourt et incorporez-le au lait. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dans des pots de yaourt et laissez au four \u00e0 45 \u00b0C<br \/>\n(th. 1-2) pendant 5 heures. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez les pots au r\u00e9frig\u00e9rateur pendant 4 heures avant de<br \/>\nd\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection58>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Canistrelli au go\u00fbt de cl\u00e9mentine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 254379\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image293.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 30 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:0cm'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.75pt;\nmargin-left:.5pt;text-align:justify;text-justify:inter-ideograph;line-height:\n104%;border:none;padding:0cm'><span style='color:#978136'>300 g de farine de<br \/>\nbl\u00e9 \u2013 200 g de farine de ch\u00e2taignes \u2013 300 g de sucre \u2013 1 sachet de levure<br \/>\nchimique \u2013 10 cl d’huile de tournesol \u2013\u00a0 25 cl de jus de cl\u00e9mentine \u2013 Le zeste<br \/>\nde 1 orange non trait\u00e9e<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les farines avec le sucre et la levure. Creusez un<br \/>\npuits au centre et versez l’huile et le jus de cl\u00e9mentine. Malaxez bien<br \/>\nl’ensemble avec les doigts. Ajoutez les zestes d’orange finement \u00e9minc\u00e9s et<br \/>\nm\u00e9langez de nouveau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9talez la p\u00e2te sur une feuille de papier sulfuris\u00e9, d\u00e9posez<br \/>\nune seconde feuille sur le dessus et aplatissez l’ensemble avec un rouleau \u00e0<br \/>\np\u00e2tisserie. D\u00e9coupez des carr\u00e9s r\u00e9guliers et pas trop \u00e9pais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez et laissez cuire 30 minutes. Laissez refroidir<br \/>\navant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.85pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Servez avec une<br \/>\nsauce au chocolat \u00e0 l’orange pour y tremper les biscuits.<\/p>\n<h1 style='margin-top:0cm;margin-right:9.2pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Cl\u00e9mentines farcies<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23666\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image294.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.65pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><span style='color:#978136'> Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>4 cl\u00e9mentines \u2013 1 pomme \u2013 2 kiwis \u2013 1<br \/>\nsachet de sucre vanill\u00e9 \u2013\u00a0 Le jus de 1 citron\u2013 4 fraises<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Coupez le haut de chaque cl\u00e9mentine. Videz-les de leurs<br \/>\nquartiers et r\u00e9servez la peau. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pressez ces quartiers pour en obtenir le jus. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pelez et \u00f4tez le trognon de la pomme. Coupez-la en tout<br \/>\npetits morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Faites de m\u00eame avec les kiwis. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez les morceaux de pomme et de kiwis et<br \/>\nsaupoudrez-les de sucre vanill\u00e9. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez dessus le jus de citron et de cl\u00e9mentine. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez dans chaque peau un peu de cette pr\u00e9paration et au<br \/>\nmilieu, la fraise. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Ce dessert, faible<br \/>\nen calories, vous offre le plein de vitaminespar sa vari\u00e9t\u00e9 de fruits. De plus,<br \/>\nle jus de citron ralentit la digestiondes glucides.<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:107.6pt;text-align:left;line-height:107%'>G\u00e2teau \u00e0 la cl\u00e9mentine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23738\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image295.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 50 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>6 cl\u00e9mentines \u2013 1 sachet de levure<br \/>\nchimique \u2013 6 \u0153ufs \u2013 40 g de farine \u2013 40 g de sucre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9chauffez le four \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:35.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Faites cuire les cl\u00e9mentines dans de l\u2019eau bouillante<br \/>\npendant 10 minutes. \u00c9pluchez-les et \u00e9p\u00e9pinez-les. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>M\u00e9langez la levure, les \u0153ufs, la farine et le sucre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez les quartiers de cl\u00e9mentine. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout et versez dans un moule. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Enfournez pour 40 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=left style='margin-top:0cm;margin-right:0cm;margin-bottom:.15pt;\nmargin-left:93.2pt;text-align:left;line-height:107%'>Macarons \u00e0 la cl\u00e9mentine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><img width=600 height=600\nid=\"Picture 23800\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image296.jpg\"><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.45pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n1 heure \u2022 Repos : 24 h 30 \u2022 Cuisson : 20 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 30<br \/>\nmacarons<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour les coques<\/span><\/b><span\nstyle='color:#978136'> : 200 g de sucre glace \u2013 110 g de poudre d’amandes \u2013 95<br \/>\ng de blancs d’\u0153ufs \u2013 30 g de sucre \u2013 Colorant alimentaire jaune\u2013 Colorant<br \/>\nalimentaire rouge <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la cr\u00e8me<\/span><\/b><span style='color:#978136'> : 1<br \/>\n\u0153uf \u2013 1 cl\u00e9mentine (non trait\u00e9es)\u2013 30 g de sucre \u2013 100 g de beurre<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le sucre glace et la poudre d\u2019amandes pour obtenir<br \/>\nune poudre tr\u00e8s fine. Montez les blancs d\u2019\u0153ufs en neige avec une pinc\u00e9e de<br \/>\nsucre. Quand le m\u00e9lange commence \u00e0 mousser, ajoutez petit \u00e0 petit le sucre.<br \/>\nLorsque tout le sucre est incorpor\u00e9, augmentez doucement la vitesse du batteur<br \/>\net fouettez jusqu\u2019\u00e0 l\u2019obtention d\u2019une belle meringue qui forme \u00ab un bec<br \/>\nd\u2019oiseau \u00bb lorsqu\u2019on soul\u00e8ve les fouets. Ajoutez du colorant jaune et une<br \/>\npointe de rouge. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez 1\/3 de m\u00e9lange poudre d’amandes-sucre glace,<br \/>\nm\u00e9langez \u00e0 la spatule pour assouplir la masse. Ajoutez le restant de poudre et<br \/>\nm\u00e9langez d\u00e9licatement \u00e0 la spatule en soulevant la masse, en raclant bien les<br \/>\nbords et le fond. M\u00e9langez suffisamment pour lisser la p\u00e2te mais sans la<br \/>\nliqu\u00e9fier pour qu\u2019elle ne s\u2019\u00e9tale pas trop. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Remplissez une poche munie d\u2019une douille de 8 mm et dressez<br \/>\nles macarons sur une plaque de cuisson couverte de papier sulfuris\u00e9.<br \/>\nEspacez-les suffisamment et d\u00e9calez les rang\u00e9es en quinconce pour uniformiser<br \/>\nle passage de la chaleur. Tapez avec le plat de la main sous la plaque pour<br \/>\nuniformiser les macarons et chasser les bulles d\u2019air. Laissez cro\u00fbter (s\u00e9cher)<br \/>\n30 minutes. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez au four pendant 15 minutes \u00e0 150 \u00b0C (th. 5).<br \/>\nRetournez la plaque \u00e0 mi-cuisson. Sortez les macarons du four, faites glisser<br \/>\nla feuille de papier sulfuris\u00e9 avec les coques sur le plan de travail et<br \/>\nlaissez-les refroidir compl\u00e8tement avant de les d\u00e9coller. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:15.85pt;margin-bottom:\n.15pt;margin-left:-.25pt'>Dans un saladier en m\u00e9tal type \u00ab cul-de-poule \u00bb,<br \/>\nm\u00e9langez l\u2019\u0153uf, 2,5 cl de jus de cl\u00e9mentine, le zeste de 1 cl\u00e9mentine, le sucre<br \/>\net 30 g de beurre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<\/div>\n<p><span style='font-size:15.0pt;line-height:106%;font-family:\"Arial\",sans-serif;\ncolor:black'><br clear=all style='page-break-before:always'><br \/>\n<\/span><\/p>\n<div class=WordSection59>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 l\u2019aide d\u2019un fouet, m\u00e9langez la cr\u00e8me au bain-marie sans<br \/>\narr\u00eater jusqu\u2019\u00e0 \u00e9paississement. Laissez refroidir \u00e0 temp\u00e9rature ambiante. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez le restant de beurre temp\u00e9r\u00e9 en pommade \u00e0 l\u2019aide<br \/>\nd\u2019un batteur \u00e9lectrique et ajoutez petit \u00e0 petit la cr\u00e8me \u00e0 la cl\u00e9mentine. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>D\u00e9posez une noix de cr\u00e8me sur la moiti\u00e9 des coques \u00e0 l\u2019aide<br \/>\nd\u2019une poche \u00e0 douille et fermez les macarons. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez-les 24 heures au r\u00e9frig\u00e9rateur avant de d\u00e9guster. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:24.0pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Moelleux cl\u00e9mentine et<br \/>\nGrand Marnier<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 255327\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image297.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 23 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.55pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>3 cl\u00e9mentines \u2013 100 g de beurre \u2013 2 \u0153ufs \u2013 100 g de sucre<br \/>\n\u2013 200 g de farine \u2013 1 cuil. \u00e0 caf\u00e9 de levure chimique \u2013 14 cl de lait \u2013 3 cuil.<br \/>\n\u00e0 soupe de Grand Marnier \u2013 Sel<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les cl\u00e9mentines. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez le beurre \u00e0 fondre. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Fouettez les \u0153ufs et le sucre, ajoutez la farine m\u00e9lang\u00e9e \u00e0<br \/>\nla levure et une pinc\u00e9e de sel, en alternant avec le lait. Ajoutez le beurre<br \/>\nfondu et le Grand Marnier.<\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez la p\u00e2te dans 6 moules \u00e0 muffin en silicone ou<br \/>\nbeurr\u00e9s. D\u00e9posez des quartiers de cl\u00e9mentine sur la p\u00e2te et mettez au four pour<br \/>\n20 minutes \u00e0 180 \u00b0C (th. 6). <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c0 la sortie du four, attendez 10 minutes puis d\u00e9moulez. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<h1 style='margin-top:0cm;margin-right:9.45pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousse de confiture de lait sur lit de cl\u00e9mentines<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 255927\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image298.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.4pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n45 minutes \u2022 Repos : 4 heures \u2022 Cuisson : 1 minute\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.1pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>8 cl\u00e9mentines \u2013 Agar-agar\u2013 300 g de confiture de lait \u2013<br \/>\n40 cl de cr\u00e8me liquide enti\u00e8re \u2013 3 cl de lait \u2013 3 cl\u00e9mentines confites \u2013 1<br \/>\ncuil. \u00e0 soupe de pistaches fra\u00eeches \u2013 1 amandes concass\u00e9es grill\u00e9es<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez la moiti\u00e9 des cl\u00e9mentines et pressez le jus des<br \/>\nautres. Ajoutez de l\u2019eau au jus pour obtenir 21 cl de jus. Portez \u00e0 \u00e9bullition,<br \/>\najoutez 1\/3 de cuill\u00e8re \u00e0 caf\u00e9 d\u2019agar agar (ou 2 feuilles de g\u00e9latine) et<br \/>\nversez sur les cl\u00e9mentines, laissez refroidir \u00e0 temp\u00e9rature ambiante puis<br \/>\nplacez au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:10.5pt;margin-bottom:\n.15pt;margin-left:-.25pt'>M\u00e9langez le lait avec une demi-cuill\u00e8re \u00e0 caf\u00e9<br \/>\nd’agar-agar et portez \u00e0 \u00e9bullition. R\u00e9chauffez la confiture de lait au<br \/>\nmicro-onde 30 secondes puis ajoutez l\u2019agar-agar (ou 3 feuilles de g\u00e9latine<br \/>\nramollies dans l\u2019eau froide). Montez la cr\u00e8me en chantilly et incorporez-la \u00e0<br \/>\nla confiture de lait. R\u00e9partissez cette mousse dans les verrines et r\u00e9servez au<br \/>\nfrais 4 heures minimum. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, d\u00e9corez de quartier de cl\u00e9mentines<br \/>\nconfites, de pistaches hach\u00e9es et d\u2019amandes concass\u00e9es grill\u00e9es. Et si vous en<br \/>\nposs\u00e9dez, d\u00e9posez un petit peu de feuilles d\u2019or sur les cl\u00e9mentines. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousses \u00e0 la cl\u00e9mentine corse<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 256592\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image299.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n20 minutes \u2022 Cuisson : 10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 kg de cl\u00e9mentines corses \u2013 6 \u0153ufs \u2013<br \/>\n100 g de cassonade \u2013 30 g de Ma\u00efzena<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez les cl\u00e9mentines et mixez-les. Filtrez afin de<br \/>\nr\u00e9cup\u00e9rer le jus. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le jus dans une casserole et faites-le bouillir<br \/>\ndoucement. Pendant ce temps, s\u00e9parez les blancs des jaunes d’\u0153ufs. Fouettez<br \/>\n\u00e9nergiquement les jaunes d’\u0153ufs avec la cassonade et la Ma\u00efzena pour que le<br \/>\nm\u00e9lange blanchisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Versez le jus sur le m\u00e9lange \u0153ufs-cassonade-Ma\u00efzena,<br \/>\nm\u00e9langez puis remettez le tout sur le feu et remuez sans cesse afin d’obtenir<br \/>\nla consistance d’une cr\u00e8me \u00e9paisse. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Laissez refroidir la cr\u00e8me \u00e0 la cl\u00e9mentine. Montez les<br \/>\nblancs d’\u0153ufs en neige tr\u00e8s ferme. Une fois la cr\u00e8me refroidie, m\u00e9langez-la<br \/>\nd\u00e9licatement aux blancs d’\u0153ufs. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans des verrines et d\u00e9posez des<br \/>\nquartiers de cl\u00e9mentines en d\u00e9coration. Servez frais. <\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:18.1pt;\nmargin-left:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:3.25pt;margin-bottom:\n.4pt;margin-left:3.75pt;background:#DED5BD'><b>Conseil : <\/b>Vous pouvez faire<br \/>\ninfuser de l’anis \u00e9toil\u00e9 avec le jus de cl\u00e9mentine pour un go\u00fbt plus prononc\u00e9.<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Mousses chocolat et Grand Marnier<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 256140\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image300.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:7.4pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n45 minutes \u2022 Repos : 5 heures \u2022 Cuisson : 5 minutes\u2022 Difficult\u00e9 : <\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget :<\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 6<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.6pt;margin-right:1.7pt'><\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%;\nborder:none;padding:0cm'><span style='color:#978136'>\u00a0<\/span><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><b><span style='color:#978136'>Pour la mousse au chocolat<\/span><\/b><span\nstyle='color:#978136'> : \u2013 110 g de chocolat noir \u2013 20 g de beurre \u2013 2 \u0153ufs \u2013<br \/>\nSel <\/span><\/p>\n<\/div>\n<div style='border:solid #978136 1.0pt;border-top:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:7.7pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la mousse au Grand Marnier<\/span><\/b><span\nstyle='color:#978136'> : \u2013 2 \u0153ufs \u2013 60 g de sucre \u2013\u00a0 180 g de mascarpone \u2013 1<br \/>\ncuil. \u00e0 soupe de Grand Marnier \u2013 1 feuille de g\u00e9latine\u00a0 <\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:24.05pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><b><span\nstyle='color:#978136'>Pour la d\u00e9coration<\/span><\/b><span style='color:#978136'><br \/>\n: \u2013 3 cl\u00e9mentines confites \u2013 1 feuille d’or<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pour la mousse au chocolat, faites fondre le chocolat au<br \/>\nbain-marie et ajoutez le beurre. M\u00e9langez jusqu\u2019\u00e0 ce que tout soit bien fondu. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Ajoutez un \u00e0 un les jaunes d\u2019\u0153ufs au chocolat fondu en<br \/>\nfouettant bien. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Montez les blancs d\u2019\u0153ufs en neige avec une pinc\u00e9e de sel. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Incorporez d\u00e9licatement les blancs d\u2019\u0153ufs au chocolat.<br \/>\nVersez la mousse dans les verrines et laissez reposer 1 heure au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>S\u00e9parez les jaunes d\u2019\u0153ufs des blancs. Battez les jaunes<br \/>\nd\u2019\u0153ufs avec le sucre jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse puis ajoutez le<br \/>\nmascarpone, le Grand Marnier et fouettez encore 2 minutes. Faites fondre la<br \/>\nfeuille de g\u00e9latine ramollie dans l\u2019eau froide 5 secondes au micro-ondes.<br \/>\nAjoutez 1 cuil. \u00e0 soupe de pr\u00e9paration puis incorporez le tout au m\u00e9lange.<br \/>\nBattez les blancs d\u2019\u0153ufs en neige ferme et ajoutez-les d\u00e9licatement au m\u00e9lange<br \/>\npr\u00e9c\u00e9dent. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>R\u00e9partissez la mousse dans les verrines et laissez reposer<br \/>\n4 heures au frais. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Au moment de servir, coupez les cl\u00e9mentines confites en<br \/>\nquatre et d\u00e9posez-les sur les mousses. Finissez de d\u00e9corer en ajoutant une<br \/>\npetite touche de feuille d\u2019or. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 style='margin-top:0cm;margin-right:8.4pt;margin-bottom:.2pt;margin-left:\n9.95pt'>Salade d\u2019agrumes<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 257104\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image301.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n30 minutes \u2022 Repos : 2 heures\u2022 Difficult\u00e9 : <\/span><span style='font-family:\n\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><span\nstyle='color:#978136'> Budget<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.25pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>:<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 4<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;border-bottom:none;padding:0cm 0cm 0cm 0cm;\nmargin-left:4.25pt;margin-right:3.4pt'><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:23.45pt;\nmargin-left:.5pt;line-height:108%;border:none;padding:0cm'><span\nstyle='color:#978136'>1 pamplemousse \u2013 2 oranges \u2013 3 cl\u00e9mentines \u2013 1 citron<br \/>\nvert (non trait\u00e9)\u2013 2 cuil. \u00e0 caf\u00e9 de miel \u2013 1 cuil. \u00e0 caf\u00e9 de cannelle en<br \/>\npoudre \u2013 Menthe<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez le pamplemousse et les oranges \u00e0 vif avec un bon<br \/>\ncouteau et pr\u00e9levez les quartiers de fruits sans les casser. Travaillez<br \/>\naudessus d\u2019une assiette creuse afin de r\u00e9cup\u00e9rer leur jus. \u00c9pluchez les<br \/>\ncl\u00e9mentines, s\u00e9parez les quartiers et essayez de retirer la fine membrane. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Pr\u00e9levez le zeste du citron vert puis pressez le jus.<br \/>\nAjoutez le miel au jus de citron ainsi que le jus des fruits \u00e9pluch\u00e9s. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez les quartiers de fruits en rosace dans des assiettes<br \/>\ncreuses, arrosez-les de jus de fruits au miel. Saupoudrez de zeste de citron et<br \/>\nde cannelle. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Placez au frais 2 heures au minimum avant de servir bien<br \/>\nfrais, d\u00e9cor\u00e9 de petites feuilles de menthe. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<h1 align=right style='margin-top:0cm;margin-right:55.4pt;margin-bottom:0cm;\nmargin-left:.5pt;text-align:right;line-height:107%'>Smoothie mangue et<br \/>\ncl\u00e9mentine<\/h1>\n<p class=MsoNormal style='margin-top:0cm;margin-right:-.8pt;margin-bottom:16.85pt;\nmargin-left:.25pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=610\nheight=615 id=\"Group 256868\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image302.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:6.6pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pr\u00e9paration :<br \/>\n10 minutes\u2022 Difficult\u00e9 : <\/span><span style='font-family:\"Segoe UI Symbol\",sans-serif;\ncolor:red'>★<\/span><span style='color:#978136'> Budget :<\/span><span\nstyle='font-family:\"Segoe UI Symbol\",sans-serif;color:red'>★★<\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:19.5pt;\nmargin-left:-.25pt;line-height:108%'><span style='color:#978136'>Pour 2<br \/>\npersonnes<\/span><\/p>\n<div style='border:solid #978136 1.0pt;padding:0cm 0cm 0cm 0cm;margin-left:\n4.25pt;margin-right:5.2pt'><\/p>\n<p class=MsoNormal style='margin-left:.5pt;line-height:108%;border:none;\npadding:0cm'><span style='color:#978136'>1 mangue (bien m\u00fbre)\u2013 5 cl\u00e9mentines<\/span><\/p>\n<\/div>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>\u00c9pluchez et d\u00e9noyautez la mangue. Coupez-la en morceaux. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mettez la mangue dans le blender et ajoutez le jus des<br \/>\ncl\u00e9mentines. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:.75pt;margin-bottom:.15pt;\nmargin-left:-.25pt'>Mixez le tout jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange homog\u00e8ne et<br \/>\nservez aussit\u00f4t. <\/p>\n<p class=MsoNormal style='margin:0cm;text-indent:0cm;line-height:107%'>\u00a0<br\nclear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:14.35pt;\nmargin-left:10.8pt;line-height:107%'><b><span style='color:red'>Egalement<br \/>\ndisponible et t\u00e9l\u00e9chargeable dans votre magasin :<\/span><\/b><\/p>\n<p class=MsoNormal align=center style='margin-top:0cm;margin-right:9.95pt;\nmargin-bottom:7.2pt;margin-left:11.55pt;text-align:center;line-height:107%'>Les<br \/>\nautres livres des \u00c9ditions Asap…<br clear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:198.3pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Cuisine<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:104.9pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=332\nheight=392 id=\"Group 257285\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image303.gif\"><\/span><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:14.35pt;\nmargin-left:10.8pt;line-height:107%'><b><span style='color:red'>Egalement<br \/>\ndisponible et t\u00e9l\u00e9chargeable dans votre magasin :<\/span><\/b><\/p>\n<p class=MsoNormal align=center style='margin-top:0cm;margin-right:9.95pt;\nmargin-bottom:7.2pt;margin-left:11.55pt;text-align:center;line-height:107%'>Les<br \/>\nautres livres des \u00c9ditions Asap…<br clear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:192.95pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Bien-\u00eatre<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:107.15pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=326\nheight=122 id=\"Group 257361\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image304.gif\"><\/span><br\nclear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:131.05pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Astuces de grand-m\u00e8res<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:107.15pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=326\nheight=257 id=\"Group 257386\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image305.gif\"><\/span><br\nclear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:179.8pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Psychologie<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:106.4pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=328\nheight=122 id=\"Group 257425\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image306.gif\"><\/span><br\nclear=all style='page-break-before:always'>\n<\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:203.7pt;line-height:107%'><b><span style='font-size:17.0pt;\nline-height:107%'>Divers<\/span><\/b><\/p>\n<p class=MsoNormal style='margin-top:0cm;margin-right:0cm;margin-bottom:0cm;\nmargin-left:106.4pt;text-indent:0cm;line-height:107%'><span style='font-size:\n11.0pt;line-height:107%;font-family:\"Calibri\",sans-serif'><img width=325\nheight=257 id=\"Group 257411\"\nsrc=\"https:\/\/dacheux.com\/wp-admin\/recettes\/image307.gif\"><\/span><\/p>\n<\/div>\n<p><\/body><\/p>\n<p><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 recettes d’hiver (French Edition) Sommaire Nos livres de cuisine Les rece es : 01     Be eraves en soupe 02     Bouillon \u00e0 l\u2019ail 03     Bouillon asiatique au b\u0153uf 04     Bouillon blanc de volaille 05     Bouillon caro e et laitue 06     Bouillon de l\u00e9gumes aux p\u00e9pine es et aux champignons noirs 07     Bouillon de poule aux…<\/p>\n<p class=\"more-link-wrap\"><a href=\"https:\/\/dacheux.com\/vero\/?p=3682\" class=\"more-link\">Read More<span class=\"screen-reader-text\"> “300 recettes d’hiver”<\/span> 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