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<title>Recettes de cuisine - Bienvenue sur notre blog dédié aux recettes de cuisine sur Canal Blog ! Découvrez des idées gourmandes, faciles et variées pour tous les goûts : plats traditionnels, recettes rapides, desserts délicieux et astuces culinaires. Un espace pour inspirer votre quotidien et régaler vos proches avec simplicité et créativité.</title>
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Citron"/></picture></div><div class="ob-section-tags-carousel-article-title ob-posts-carousel-article-title" title="Recette : Crevettes Ail Citron">Recette : Crevettes Ail Citron</div></a></div><div class="ob-section-tags-carousel-article ob-posts-carousel-article ob-posts-carousel-article-691b12535f34f"><a class="PostPreview-coverLink ob-section-tags-carousel-article-link ob-posts-carousel-article-link-691b12535f34f" href="https://recettesdecuisine.canalblog.com/2025/11/recette-courgettes-air-fryer.html" title="Recette : Courgettes Air Fryer"><div class="ob-section-tags-carousel-media"><picture><source srcset="https://image.canalblog.com/3dK5ixPpu2Z1oLY_izvZKiIVYhQ=/fit-in/350x210/filters:fill(transparent,true):format(webp):upscale()/image%2F1436653%2F20251111%2Fob_2c8a12_courgettes-air-fryer.jpg" media="(max-width: 350px)"><source 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<div class="date-header">14 novembre 2025</div>
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<h2 class="article_title title">Recette : Cipaille savoureuse de Gaspésie</h2>
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La cipaille de Gaspésie traditionnelle est un plat emblématique de la cuisine québécoise, à la fois rustique et généreux. Imagine des couches fondantes de pommes de terre et de viandes marinées – poulet, bœuf, porc – enveloppées dans une pâte feuilletée...
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ob.printPost("Recette : Cipaille savoureuse de Gasp\u00e9sie", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>La <strong data-end=\"124\" data-start=\"85\">cipaille de Gaspésie traditionnelle<\/strong> est un plat emblématique de la <strong data-end=\"178\" data-start=\"156\">cuisine québécoise<\/strong>, à la fois rustique et généreux. Imagine des couches fondantes de <strong data-end=\"264\" data-start=\"245\">pommes de terre<\/strong> et de <strong data-end=\"291\" data-start=\"271\">viandes marinées<\/strong> – poulet, bœuf, porc – enveloppées dans une <strong data-end=\"362\" data-start=\"336\">pâte feuilletée maison<\/strong>, mijotées lentement pendant des heures. Ce plat réconfortant évoque la chaleur d’un dîner en famille, typique des maisons gaspésiennes. Sa cuisson douce au four révèle des arômes profonds et un jus riche, parfaitement équilibré. Idéal pour un repas convivial où chaque bouchée célèbre la tradition et la simplicité.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/cipaille-gaspesie-traditionnelle\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Cipaille savoureuse de Gasp\u00e9sie\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/LwvZ3K870Wp_DUfR7A8iKBaw-Ss=\/filters:no_upscale()\/image%2F1436653%2F20251114%2Fob_6e8b10_cipaille-savoureuse-de-gaspesie.jpg\" src=\"https:\/\/image.canalblog.com\/LwvZ3K870Wp_DUfR7A8iKBaw-Ss=\/filters:no_upscale()\/image%2F1436653%2F20251114%2Fob_6e8b10_cipaille-savoureuse-de-gaspesie.jpg\" \/><\/a>\n\n<figcaption>Cipaille authentique de Gaspésie | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"710\" data-start=\"693\">Ingrédients<\/h2>\n\n<h3 data-end=\"727\" data-start=\"712\">Garniture<\/h3>\n\n<ul data-end=\"946\" data-start=\"728\">\n\t<li data-end=\"759\" data-start=\"728\">\n\t<p data-end=\"759\" data-start=\"730\"><strong data-end=\"757\" data-start=\"730\">3 kg de pommes de terre<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"791\" data-start=\"760\">\n\t<p data-end=\"791\" data-start=\"762\"><strong data-end=\"789\" data-start=\"762\">1 kg de filet de poulet<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"821\" data-start=\"792\">\n\t<p data-end=\"821\" data-start=\"794\"><strong data-end=\"819\" data-start=\"794\">1 kg de filet de bœuf<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"842\" data-start=\"822\">\n\t<p data-end=\"842\" data-start=\"824\"><strong data-end=\"840\" data-start=\"824\">1 kg de porc<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"861\" data-start=\"843\">\n\t<p data-end=\"861\" data-start=\"845\">4 gros oignons<\/p>\n\t<\/li>\n\t<li data-end=\"893\" data-start=\"862\">\n\t<p data-end=\"893\" data-start=\"864\">1,5 L de bouillon de poulet<\/p>\n\t<\/li>\n\t<li data-end=\"917\" data-start=\"894\">\n\t<p data-end=\"917\" data-start=\"896\">Ail et fines herbes<\/p>\n\t<\/li>\n\t<li data-end=\"946\" data-start=\"918\">\n\t<p data-end=\"946\" data-start=\"920\">Poivre (et sel selon goût)<\/p>\n\t<\/li>\n<\/ul>\n\n<h3 data-end=\"958\" data-start=\"948\">Pâte<\/h3>\n\n<ul data-end=\"1071\" data-start=\"959\">\n\t<li data-end=\"977\" data-start=\"959\">\n\t<p data-end=\"977\" data-start=\"961\">1 kg de farine<\/p>\n\t<\/li>\n\t<li data-end=\"1000\" data-start=\"978\">\n\t<p data-end=\"1000\" data-start=\"980\">500 g de margarine<\/p>\n\t<\/li>\n\t<li data-end=\"1016\" data-start=\"1001\">\n\t<p data-end=\"1016\" data-start=\"1003\">20 g de sel<\/p>\n\t<\/li>\n\t<li data-end=\"1039\" data-start=\"1017\">\n\t<p data-end=\"1039\" data-start=\"1019\">550 g d'eau froide<\/p>\n\t<\/li>\n\t<li data-end=\"1071\" data-start=\"1040\">\n\t<p data-end=\"1071\" data-start=\"1042\">1 sachet de levure chimique<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1076\" data-start=\"1073\" \/>\n<h2 data-end=\"1108\" data-start=\"1078\">Préparation de la pâte<\/h2>\n\n<ol data-end=\"1391\" data-start=\"1109\">\n\t<li data-end=\"1163\" data-start=\"1109\">\n\t<p data-end=\"1163\" data-start=\"1112\">Mélanger la <strong data-end=\"1134\" data-start=\"1124\">farine<\/strong> et la <strong data-end=\"1160\" data-start=\"1141\">levure chimique<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"1224\" data-start=\"1164\">\n\t<p data-end=\"1224\" data-start=\"1167\">Ajouter la <strong data-end=\"1191\" data-start=\"1178\">margarine<\/strong> en morceaux et sabler la pâte.<\/p>\n\t<\/li>\n\t<li data-end=\"1288\" data-start=\"1225\">\n\t<p data-end=\"1288\" data-start=\"1228\">Ajouter le <strong data-end=\"1246\" data-start=\"1239\">sel<\/strong>, puis l’<strong data-end=\"1269\" data-start=\"1255\">eau froide<\/strong> progressivement.<\/p>\n\t<\/li>\n\t<li data-end=\"1346\" data-start=\"1289\">\n\t<p data-end=\"1346\" data-start=\"1292\">Mélanger sans pétrir pour obtenir une pâte homogène.<\/p>\n\t<\/li>\n\t<li data-end=\"1391\" data-start=\"1347\">\n\t<p data-end=\"1391\" data-start=\"1350\">Réfrigérer le temps de préparer la suite.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"1396\" data-start=\"1393\" \/>\n<h2 data-end=\"1429\" data-start=\"1398\">Préparation des viandes<\/h2>\n\n<ol data-end=\"1704\" data-start=\"1430\">\n\t<li data-end=\"1475\" data-start=\"1430\">\n\t<p data-end=\"1475\" data-start=\"1433\">Couper les <strong data-end=\"1463\" data-start=\"1444\">pommes de terre<\/strong> en cubes.<\/p>\n\t<\/li>\n\t<li data-end=\"1539\" data-start=\"1476\">\n\t<p data-end=\"1539\" data-start=\"1479\">Découper le <strong data-end=\"1501\" data-start=\"1491\">poulet<\/strong>, le <strong data-end=\"1514\" data-start=\"1506\">porc<\/strong> et le <strong data-end=\"1529\" data-start=\"1521\">bœuf<\/strong> en dés.<\/p>\n\t<\/li>\n\t<li data-end=\"1597\" data-start=\"1540\">\n\t<p data-end=\"1597\" data-start=\"1543\">Émincer les <strong data-end=\"1566\" data-start=\"1555\">oignons<\/strong> et les mélanger aux viandes.<\/p>\n\t<\/li>\n\t<li data-end=\"1662\" data-start=\"1598\">\n\t<p data-end=\"1662\" data-start=\"1601\">Ajouter <strong data-end=\"1616\" data-start=\"1609\">ail<\/strong>, <strong data-end=\"1634\" data-start=\"1618\">fines herbes<\/strong>, poivre (sel selon goût).<\/p>\n\t<\/li>\n\t<li data-end=\"1704\" data-start=\"1663\">\n\t<p data-end=\"1704\" data-start=\"1666\">Laisser mariner 24 h au réfrigérateur.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"1709\" data-start=\"1706\" \/>\n<h2 data-end=\"1738\" data-start=\"1711\">Montage du cipaille<\/h2>\n\n<ol data-end=\"2009\" data-start=\"1739\">\n\t<li data-end=\"1781\" data-start=\"1739\">\n\t<p data-end=\"1781\" data-start=\"1742\">Réserver \u2153 de la pâte pour le dessus.<\/p>\n\t<\/li>\n\t<li data-end=\"1836\" data-start=\"1782\">\n\t<p data-end=\"1836\" data-start=\"1785\">Étaler le reste et couper des carrés de 5 à 8 cm.<\/p>\n\t<\/li>\n\t<li data-end=\"1909\" data-start=\"1837\">\n\t<p data-end=\"1909\" data-start=\"1840\">Dans un grand plat, disposer une couche de viandes\/pommes de terre.<\/p>\n\t<\/li>\n\t<li data-end=\"1943\" data-start=\"1910\">\n\t<p data-end=\"1943\" data-start=\"1913\">Recouvrir de carrés de pâte.<\/p>\n\t<\/li>\n\t<li data-end=\"2009\" data-start=\"1944\">\n\t<p data-end=\"2009\" data-start=\"1947\">Ajouter une deuxième couche de garniture et une autre de pâte.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"2014\" data-start=\"2011\" \/>\n<h2 data-end=\"2031\" data-start=\"2016\">Cuisson<\/h2>\n\n<ol data-end=\"2286\" data-start=\"2032\">\n\t<li data-end=\"2069\" data-start=\"2032\">\n\t<p data-end=\"2069\" data-start=\"2035\">Préchauffer le four à <strong data-end=\"2066\" data-start=\"2057\">180°C<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"2147\" data-start=\"2070\">\n\t<p data-end=\"2147\" data-start=\"2073\">Chauffer légèrement le <strong data-end=\"2118\" data-start=\"2096\">bouillon de poulet<\/strong> et en verser dans le plat.<\/p>\n\t<\/li>\n\t<li data-end=\"2183\" data-start=\"2148\">\n\t<p data-end=\"2183\" data-start=\"2151\">Couvrir et cuire <strong data-end=\"2180\" data-start=\"2168\">4 heures<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"2239\" data-start=\"2184\">\n\t<p data-end=\"2239\" data-start=\"2187\">Vérifier le niveau de liquide en cours de cuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"2286\" data-start=\"2240\">\n\t<p data-end=\"2286\" data-start=\"2243\">Laisser reposer 15 minutes avant de servir.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"2291\" data-start=\"2288\" \/>\n<h2 data-end=\"2309\" data-start=\"2293\">Conseils<\/h2>\n\n<ul data-end=\"2526\" data-start=\"2310\">\n\t<li data-end=\"2378\" data-start=\"2310\">\n\t<p data-end=\"2378\" data-start=\"2312\">Une <strong data-end=\"2333\" data-start=\"2316\">cuisson lente<\/strong> est essentielle pour une texture fondante.<\/p>\n\t<\/li>\n\t<li data-end=\"2462\" data-start=\"2379\">\n\t<p data-end=\"2462\" data-start=\"2381\">Ajouter un peu de <strong data-end=\"2411\" data-start=\"2399\">bouillon<\/strong> lors du réchauffage pour éviter le dessèchement.<\/p>\n\t<\/li>\n\t<li data-end=\"2526\" data-start=\"2463\">\n\t<p data-end=\"2526\" data-start=\"2465\">Utiliser un <strong data-end=\"2494\" data-start=\"2477\">plat en fonte<\/strong> améliore la cuisson homogène.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2531\" data-start=\"2528\" \/>\n<p data-end=\"2624\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2533\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/cipaille-gaspesie-traditionnelle\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/cipaille-gaspesie-traditionnelle<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">14 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-jambon-aux-champignons-madere.html">
<h2 class="article_title title">Recette : Jambon aux champignons Madère</h2>
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Voici un plat qui évoque immédiatement les dimanches en famille : de belles tranches de jambon joliment dorées, nappées d’une sauce Madère veloutée aux champignons, et servies avec des tagliatelles al dente. Le mariage de la viande moelleuse, de la sauce...
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ob.printPost("Recette : Jambon aux champignons Mad\u00e8re", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"803\" data-start=\"139\">Voici un plat qui évoque immédiatement les dimanches en famille : de belles tranches de <strong data-end=\"237\" data-start=\"227\">jambon<\/strong> joliment dorées, nappées d’une <strong data-end=\"285\" data-start=\"269\">sauce Madère<\/strong> veloutée aux <strong data-end=\"314\" data-start=\"299\">champignons<\/strong>, et servies avec des <strong data-end=\"352\" data-start=\"336\">tagliatelles<\/strong> al dente. Le mariage de la viande moelleuse, de la sauce boisée au Madère et des champignons fondants crée une harmonie chaleureuse et savoureuse. Ce plat, typique de la <strong data-end=\"544\" data-start=\"523\">cuisine française<\/strong>, allie simplicité et élégance pour un moment gourmand et réconfortant. Il convient aussi bien pour un repas familial que pour un dîner chic mais sans complication. En seulement 45 minutes, apportez à votre table une saveur digne d’un bistrot revisité maison.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/jambon-sauce-madere-champignons\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Jambon aux champignons Mad\u00e8re\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/4irgrK4F3cCRl1RNfF_auHKpBUs=\/filters:no_upscale()\/image%2F1436653%2F20251114%2Fob_4f3b25_jambon-aux-champignons-madere.jpg\" src=\"https:\/\/image.canalblog.com\/4irgrK4F3cCRl1RNfF_auHKpBUs=\/filters:no_upscale()\/image%2F1436653%2F20251114%2Fob_4f3b25_jambon-aux-champignons-madere.jpg\" \/><\/a>\n\n<figcaption>Un plat de pâtes garnies de tranches de viande avec des champignons dans une sauce brune. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<hr data-end=\"808\" data-start=\"805\" \/>\n<h2 data-end=\"826\" data-start=\"810\">Ingrédients<\/h2>\n\n<ul data-end=\"1135\" data-start=\"827\">\n\t<li data-end=\"873\" data-start=\"827\">\n\t<p data-end=\"873\" data-start=\"829\">4 tranches épaisses de jambon avec couenne<\/p>\n\t<\/li>\n\t<li data-end=\"909\" data-start=\"874\">\n\t<p data-end=\"909\" data-start=\"876\">Tagliatelles (pour 4 personnes)<\/p>\n\t<\/li>\n\t<li data-end=\"928\" data-start=\"910\">\n\t<p data-end=\"928\" data-start=\"912\">75 g de beurre<\/p>\n\t<\/li>\n\t<li data-end=\"949\" data-start=\"929\">\n\t<p data-end=\"949\" data-start=\"931\">100 ml de Madère<\/p>\n\t<\/li>\n\t<li data-end=\"973\" data-start=\"950\">\n\t<p data-end=\"973\" data-start=\"952\">3 échalotes hachées<\/p>\n\t<\/li>\n\t<li data-end=\"1012\" data-start=\"974\">\n\t<p data-end=\"1012\" data-start=\"976\">250 g de champignons frais émincés<\/p>\n\t<\/li>\n\t<li data-end=\"1047\" data-start=\"1013\">\n\t<p data-end=\"1047\" data-start=\"1015\">1 c. à soupe bombée de maïzena<\/p>\n\t<\/li>\n\t<li data-end=\"1064\" data-start=\"1048\">\n\t<p data-end=\"1064\" data-start=\"1050\">600 ml d’eau<\/p>\n\t<\/li>\n\t<li data-end=\"1097\" data-start=\"1065\">\n\t<p data-end=\"1097\" data-start=\"1067\">1 c. à soupe de fond de veau<\/p>\n\t<\/li>\n\t<li data-end=\"1117\" data-start=\"1098\">\n\t<p data-end=\"1117\" data-start=\"1100\">1 bouquet garni<\/p>\n\t<\/li>\n\t<li data-end=\"1135\" data-start=\"1118\">\n\t<p data-end=\"1135\" data-start=\"1120\">Sel et poivre<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1140\" data-start=\"1137\" \/>\n<h2 data-end=\"1158\" data-start=\"1142\">Préparation<\/h2>\n\n<h3 data-end=\"1192\" data-start=\"1159\">Étape 1 : Préparer la sauce<\/h3>\n\n<p data-end=\"1622\" data-start=\"1193\">Hachez les échalotes et émincez les champignons. Faites fondre le beurre dans une grande poêle et faites revenir les échalotes puis les champignons jusqu’à ce qu’ils soient tendres et parfumés. Ajoutez la maïzena et laissez blondir légèrement en remuant. Versez le Madère, puis l’eau et le fond de veau. Ajoutez le bouquet garni, portez à ébullition, puis laissez mijoter environ 15 minutes. Assaisonnez avec du sel et du poivre.<\/p>\n\n<h3 data-end=\"1655\" data-start=\"1624\">Étape 2 : Cuire les pâtes<\/h3>\n\n<p data-end=\"1814\" data-start=\"1656\">Pendant que la sauce mijote, faites cuire les tagliatelles selon les instructions du paquet jusqu’à ce qu’elles soient al dente. Égouttez-les et réservez-les.<\/p>\n\n<h3 data-end=\"1847\" data-start=\"1816\">Étape 3 : Cuire le jambon<\/h3>\n\n<p data-end=\"2086\" data-start=\"1848\">Dans une autre poêle bien chaude, faites fondre un peu de beurre (ou utilisez la même poêle qu’avant après nettoyage) et saisissez les tranches de jambon quelques minutes de chaque côté pour qu’elles soient dorées mais restent moelleuses.<\/p>\n\n<h3 data-end=\"2121\" data-start=\"2088\">Étape 4 : Dresser et servir<\/h3>\n\n<p data-end=\"2322\" data-start=\"2122\">Disposez les tagliatelles dans les assiettes, posez les tranches de jambon dessus et nappez généreusement de sauce aux champignons et Madère. Servez immédiatement pour que l’ensemble reste bien chaud.<\/p>\n\n<hr data-end=\"2327\" data-start=\"2324\" \/>\n<h2 data-end=\"2353\" data-start=\"2329\">Astuces & variantes<\/h2>\n\n<ul data-end=\"2896\" data-start=\"2354\">\n\t<li data-end=\"2463\" data-start=\"2354\">\n\t<p data-end=\"2463\" data-start=\"2356\">Pour une <strong data-end=\"2395\" data-start=\"2365\">saveur encore plus intense<\/strong>, remplacez les champignons de Paris par des champignons sauvages.<\/p>\n\t<\/li>\n\t<li data-end=\"2616\" data-start=\"2464\">\n\t<p data-end=\"2616\" data-start=\"2466\">Si vous ne trouvez pas de Madère, vous pouvez le remplacer par du Porto ou du Marsala : le goût sera légèrement différent mais tout aussi délicieux.<\/p>\n\t<\/li>\n\t<li data-end=\"2715\" data-start=\"2617\">\n\t<p data-end=\"2715\" data-start=\"2619\">Vous pouvez remplacer les tagliatelles par des gnocchis poêlés pour une version plus rustique.<\/p>\n\t<\/li>\n\t<li data-end=\"2896\" data-start=\"2716\">\n\t<p data-end=\"2896\" data-start=\"2718\">Pour garder votre plat bien chaud avant de servir, conservez un peu d’eau de cuisson des pâtes et réchauffez-les rapidement dans une poêle avec cette eau juste avant le dressage.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2901\" data-start=\"2898\" \/>\n<p data-end=\"2995\" data-start=\"2903\">Recette de cuisine extraite : <a class=\"decorated-link\" data-end=\"2993\" data-start=\"2933\" href=\"https:\/\/mrcuisto.com\/recipes\/jambon-sauce-madere-champignons?utm_source=chatgpt.com\" rel=\"noopener\" target=\"_new\">https:\/\/mrcuisto.com\/recipes\/jambon-sauce-madere-champignons<\/a><\/p>\n\n<p data-end=\"2995\" data-start=\"2903\">N’hésitez pas à me dire si vous souhaitez une version <strong data-end=\"3066\" data-start=\"3051\">sans gluten<\/strong>, <strong data-end=\"3084\" data-start=\"3068\">végétarienne<\/strong>, ou une déclinaison autrement !<\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">12 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-hot-chicken-reconfortant-maison.html">
<h2 class="article_title title">Recette : Hot chicken réconfortant maison</h2>
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Succombez à ce délicieux hot chicken au poulet et aux petits pois, un plat à la fois réconfortant et plein de caractère. La chair tendre du poulet se marie à merveille avec la sauce brune onctueuse et les petits pois croquants, pour un repas aux accents...
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Posté par Sara à 11:38 - <a href="https://recettesdecuisine.canalblog.com/2025/11/recette-hot-chicken-reconfortant-maison.html#ob-comments"><span>Commentaires [<span id="comment-count-35060976">…</span><script>
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ob.printPost("Recette : Hot chicken r\u00e9confortant maison", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Succombez à ce délicieux <strong data-end=\"174\" data-start=\"130\">hot chicken au poulet et aux petits pois<\/strong>, un plat à la fois réconfortant et plein de caractère. La chair tendre du <strong data-end=\"259\" data-start=\"249\">poulet<\/strong> se marie à merveille avec la sauce brune onctueuse et les <strong data-end=\"333\" data-start=\"318\">petits pois<\/strong> croquants, pour un repas aux accents rustiques et gourmands. Idéal pour un dîner convivial ou un moment cocooning en famille, il transforme un simple morceau de volaille en véritable festin. L’alliance entre une cuisine maison accessible et une touche de gourmandise fait de cette recette un incontournable. Préparez-vous à savourer chaque bouchée et à recevoir de vrais compliments !<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/hot-chicken-poulet-sauce-petits\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Hot chicken r\u00e9confortant maison\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/o3u_bHO3CVSoTfpxasnWI8VqwP0=\/filters:no_upscale()\/image%2F1436653%2F20251112%2Fob_774964_hot-chicken-reconfortant-maison.jpg\" src=\"https:\/\/image.canalblog.com\/o3u_bHO3CVSoTfpxasnWI8VqwP0=\/filters:no_upscale()\/image%2F1436653%2F20251112%2Fob_774964_hot-chicken-reconfortant-maison.jpg\" \/><\/a>\n\n<figcaption>Hot chicken réconfortant maison | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"741\" data-start=\"725\">Ingrédients<\/h2>\n\n<ul data-end=\"1024\" data-start=\"742\">\n\t<li data-end=\"803\" data-start=\"742\">\n\t<p data-end=\"803\" data-start=\"744\">340 g de <strong data-end=\"763\" data-start=\"753\">poulet<\/strong> cuit, coupé en dés (environ 2 tasses)<\/p>\n\t<\/li>\n\t<li data-end=\"845\" data-start=\"804\">\n\t<p data-end=\"845\" data-start=\"806\">180 ml de bouillon de poulet ou d’eau<\/p>\n\t<\/li>\n\t<li data-end=\"882\" data-start=\"846\">\n\t<p data-end=\"882\" data-start=\"848\">75 g de <strong data-end=\"871\" data-start=\"856\">petits pois<\/strong> surgelés<\/p>\n\t<\/li>\n\t<li data-end=\"923\" data-start=\"883\">\n\t<p data-end=\"923\" data-start=\"885\">1 portion de <strong data-end=\"913\" data-start=\"898\">sauce brune<\/strong>, chaude<\/p>\n\t<\/li>\n\t<li data-end=\"1024\" data-start=\"924\">\n\t<p data-end=\"1024\" data-start=\"926\">8 petits pains à farcir (ovales ou ronds) ou 8 tranches de pain blanc, tranchées à l’horizontale<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1029\" data-start=\"1026\" \/>\n<h2 data-end=\"1047\" data-start=\"1031\">Préparation<\/h2>\n\n<ol data-end=\"1701\" data-start=\"1048\">\n\t<li data-end=\"1238\" data-start=\"1048\">\n\t<p data-end=\"1238\" data-start=\"1051\">Dans une petite casserole, portez le <strong data-end=\"1110\" data-start=\"1088\">bouillon de poulet<\/strong> à ébullition. Ajoutez les <strong data-end=\"1152\" data-start=\"1137\">petits pois<\/strong> et laissez mijoter 2 à 3 minutes ou jusqu’à ce qu’ils soient tendres. Égouttez-les.<\/p>\n\t<\/li>\n\t<li data-end=\"1328\" data-start=\"1239\">\n\t<p data-end=\"1328\" data-start=\"1242\">Réchauffez la <strong data-end=\"1271\" data-start=\"1256\">sauce brune<\/strong> selon les indications (si elle n’est pas déjà chaude).<\/p>\n\t<\/li>\n\t<li data-end=\"1456\" data-start=\"1329\">\n\t<p data-end=\"1456\" data-start=\"1332\">Garnissez chaque petit pain (ou tranche de pain) d’une portion de <strong data-end=\"1408\" data-start=\"1398\">poulet<\/strong> en dés. Nappez généreusement de sauce chaude.<\/p>\n\t<\/li>\n\t<li data-end=\"1572\" data-start=\"1457\">\n\t<p data-end=\"1572\" data-start=\"1460\">Ajoutez les <strong data-end=\"1487\" data-start=\"1472\">petits pois<\/strong> sur le dessus, puis refermez le sandwich ou recouvrez avec l’autre moitié du pain.<\/p>\n\t<\/li>\n\t<li data-end=\"1701\" data-start=\"1573\">\n\t<p data-end=\"1701\" data-start=\"1576\">Servez sans attendre pour profiter du contraste entre le pain légèrement croustillant, le poulet tendre et la sauce fondante.<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"1706\" data-start=\"1703\" \/>\n<h2 data-end=\"1733\" data-start=\"1708\">Conseils & variantes<\/h2>\n\n<ul data-end=\"2300\" data-start=\"1734\">\n\t<li data-end=\"1872\" data-start=\"1734\">\n\t<p data-end=\"1872\" data-start=\"1736\">Pour encore plus de gourmandise, faites griller légèrement les petits pains avant de garnir, afin d’ajouter une texture croustillante.<\/p>\n\t<\/li>\n\t<li data-end=\"2045\" data-start=\"1873\">\n\t<p data-end=\"2045\" data-start=\"1875\">Si vous souhaitez une version plus douce, choisissez une sauce brune à teneur en sel réduite ou préparez maison une sauce à base de fond brun, beurre, oignon et tomate.<\/p>\n\t<\/li>\n\t<li data-end=\"2198\" data-start=\"2046\">\n\t<p data-end=\"2198\" data-start=\"2048\">Cette recette de <strong data-end=\"2097\" data-start=\"2065\">cuisine québécoise revisitée<\/strong> peut très bien accompagner une purée de pommes de terre ou une salade mixte pour un repas complet.<\/p>\n\t<\/li>\n\t<li data-end=\"2300\" data-start=\"2199\">\n\t<p data-end=\"2300\" data-start=\"2201\">Pour une version plus relevée, ajoutez quelques flocons de piment ou un peu de moutarde à la sauce.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2305\" data-start=\"2302\" \/>\n<h2 data-end=\"2357\" data-start=\"2307\">Pourquoi cette recette fonctionne pour le SEO<\/h2>\n\n<ul data-end=\"2813\" data-start=\"2358\">\n\t<li data-end=\"2462\" data-start=\"2358\">\n\t<p data-end=\"2462\" data-start=\"2360\">Le mot-clé principal <strong data-end=\"2396\" data-start=\"2381\">hot chicken<\/strong> apparaît dans le titre et au sein du paragraphe d’introduction.<\/p>\n\t<\/li>\n\t<li data-end=\"2598\" data-start=\"2463\">\n\t<p data-end=\"2598\" data-start=\"2465\">Les mots-clés secondaires : <strong data-end=\"2503\" data-start=\"2493\">poulet<\/strong>, <strong data-end=\"2520\" data-start=\"2505\">petits pois<\/strong>, <strong data-end=\"2537\" data-start=\"2522\">sauce brune<\/strong>, <strong data-end=\"2557\" data-start=\"2539\">sandwich chaud<\/strong> sont bien mis en valeur dans le texte.<\/p>\n\t<\/li>\n\t<li data-end=\"2703\" data-start=\"2599\">\n\t<p data-end=\"2703\" data-start=\"2601\">Un contenu clair, structuré avec des balises H2 et des paragraphes optimisés pour la lecture rapide.<\/p>\n\t<\/li>\n\t<li data-end=\"2813\" data-start=\"2704\">\n\t<p data-end=\"2813\" data-start=\"2706\">Présentation engageante + instructions simples = taux de rebond réduit et meilleure expérience utilisateur.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2818\" data-start=\"2815\" \/>\n<p data-end=\"2912\" data-start=\"2820\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/hot-chicken-poulet-sauce-petits\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/hot-chicken-poulet-sauce-petits<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">12 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/recette-grilled-cheese-bacon-et-erable.html">
<h2 class="article_title title">Recette : Grilled cheese bacon et érable</h2>
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Découvrez ce délicieux grilled cheese bacon et érable, parfait pour un déjeuner ou un dîner alliant douceur et caractère. Le mélange du sirop d’érable pur, du bacon croustillant et du fromage fondant sur du pain à grains entiers crée une harmonie irrésistible....
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Posté par Sara à 11:30 - <a href="https://recettesdecuisine.canalblog.com/recette-grilled-cheese-bacon-et-erable.html#ob-comments"><span>Commentaires [<span id="comment-count-35060974">…</span><script>
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ob.printPost("Recette : Grilled cheese bacon et \u00e9rable", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Découvrez ce délicieux <strong data-end=\"130\" data-start=\"96\">grilled cheese bacon et érable<\/strong>, parfait pour un déjeuner ou un dîner alliant douceur et caractère. Le mélange du <strong data-end=\"235\" data-start=\"213\">sirop d’érable pur<\/strong>, du bacon croustillant et du fromage fondant sur du pain à grains entiers crée une harmonie irrésistible. Cette version revisitée d’un sandwich classique apporte une touche gourmande à la <strong data-end=\"459\" data-start=\"424\">cuisine rapide et réconfortante<\/strong>. Elle est facile à préparer, savoureuse et idéale pour partager un moment convivial. Suivez le guide pour réaliser ce plat savoureux et fondant à souhait.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/grilled-cheese-sirop-erable\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Grilled cheese bacon et \u00e9rable\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/pzHRp9WsRN_hZe6F0p9mWoDIBic=\/filters:no_upscale()\/image%2F1436653%2F20251112%2Fob_5a65b4_1744887198458-up5xg6vp.jpg\" src=\"https:\/\/image.canalblog.com\/pzHRp9WsRN_hZe6F0p9mWoDIBic=\/filters:no_upscale()\/image%2F1436653%2F20251112%2Fob_5a65b4_1744887198458-up5xg6vp.jpg\" \/><\/a>\n\n<figcaption>Grilled cheese bacon et érable | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"632\" data-start=\"616\">Ingrédients<\/h2>\n\n<p data-end=\"808\" data-start=\"633\">75 mL de beurre ramolli à diviser<br data-end=\"669\" data-start=\"666\" \/>\n30 mL de sirop d’érable pur<br data-end=\"699\" data-start=\"696\" \/>\n8 tranches de pain à grains entiers<br data-end=\"737\" data-start=\"734\" \/>\n8 tranches de fromage Cheddar mi-fort<br data-end=\"777\" data-start=\"774\" \/>\n8 tranches de bacon précuites<\/p>\n\n<h2 data-end=\"826\" data-start=\"810\">Préparation<\/h2>\n\n<h3 data-end=\"863\" data-start=\"828\">Préparer le beurre à l’érable<\/h3>\n\n<p data-end=\"1067\" data-start=\"864\">Mélangez soigneusement le <strong data-end=\"908\" data-start=\"890\">beurre ramolli<\/strong> avec le <strong data-end=\"935\" data-start=\"917\">sirop d’érable<\/strong> jusqu’à obtenir une texture lisse et homogène. Ce mélange donnera une saveur sucrée et caramélisée unique à votre grilled cheese.<\/p>\n\n<h3 data-end=\"1098\" data-start=\"1069\">Assembler les sandwichs<\/h3>\n\n<p data-end=\"1375\" data-start=\"1099\">Tartinez une face de chaque tranche de pain avec le beurre à l’érable. Sur quatre tranches, déposez une tranche de <strong data-end=\"1225\" data-start=\"1214\">fromage<\/strong>, deux tranches de <strong data-end=\"1253\" data-start=\"1244\">bacon<\/strong>, puis une autre tranche de fromage avant de refermer avec les tranches de pain restantes, côté beurré vers l’extérieur.<\/p>\n\n<h3 data-end=\"1390\" data-start=\"1377\">Cuisson<\/h3>\n\n<p data-end=\"1591\" data-start=\"1391\">Faites chauffer une poêle à feu moyen-doux. Faites griller les sandwichs environ <strong data-end=\"1504\" data-start=\"1472\">5 à 6 minutes de chaque côté<\/strong>, jusqu’à ce que le pain soit doré et croustillant et que le fromage soit bien fondu.<\/p>\n\n<h2 data-end=\"1616\" data-start=\"1593\">Astuces gourmandes<\/h2>\n\n<ul data-end=\"2071\" data-start=\"1617\">\n\t<li data-end=\"1717\" data-start=\"1617\">\n\t<p data-end=\"1717\" data-start=\"1619\">Utilisez du <strong data-end=\"1645\" data-start=\"1631\">pain épais<\/strong> pour un résultat croustillant à l’extérieur et fondant à l’intérieur.<\/p>\n\t<\/li>\n\t<li data-end=\"1802\" data-start=\"1718\">\n\t<p data-end=\"1802\" data-start=\"1720\">Faites cuire à feu doux pour laisser le fromage bien fondre sans brûler le pain.<\/p>\n\t<\/li>\n\t<li data-end=\"1889\" data-start=\"1803\">\n\t<p data-end=\"1889\" data-start=\"1805\">Ajoutez des tranches fines de <strong data-end=\"1850\" data-start=\"1835\">pomme verte<\/strong> pour un contraste acidulé délicieux.<\/p>\n\t<\/li>\n\t<li data-end=\"1983\" data-start=\"1890\">\n\t<p data-end=\"1983\" data-start=\"1892\">Pour une version plus fondante, remplacez le Cheddar par du <strong data-end=\"1960\" data-start=\"1952\">Brie<\/strong> ou du <strong data-end=\"1980\" data-start=\"1967\">Camembert<\/strong>.<\/p>\n\t<\/li>\n\t<li data-end=\"2071\" data-start=\"1984\">\n\t<p data-end=\"2071\" data-start=\"1986\">Pour une version végétarienne, remplacez le <strong data-end=\"2039\" data-start=\"2030\">bacon<\/strong> par une alternative végétale.<\/p>\n\t<\/li>\n<\/ul>\n\n<h2 data-end=\"2091\" data-start=\"2073\">À servir avec<\/h2>\n\n<p data-end=\"2336\" data-start=\"2092\">Servez votre <strong data-end=\"2150\" data-start=\"2105\">grilled cheese au sirop d’érable et bacon<\/strong> avec une <strong data-end=\"2188\" data-start=\"2160\">soupe aux tomates maison<\/strong> ou une <strong data-end=\"2222\" data-start=\"2196\">salade verte croquante<\/strong>. Pour un brunch, accompagnez-le d’un café corsé et de quelques quartiers d’orange pour une touche de fraîcheur.<\/p>\n\n<hr data-end=\"2341\" data-start=\"2338\" \/>\n<p data-end=\"2489\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2343\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/grilled-cheese-sirop-erable\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/grilled-cheese-sirop-erable<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-filet-mignon-sauce-boursin.html">
<h2 class="article_title title">Recette : Filet Mignon Sauce Boursin</h2>
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Découvrez une recette savoureuse et réconfortante : le filet mignon au Boursin et champignons. Ce plat allie la tendreté de la viande à une sauce ultra‑crémeuse et parfumée, parfaite pour un dîner réussi entre amis ou en famille. L’arôme des champignons...
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ob.printPost("Recette : Filet Mignon Sauce Boursin", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Découvrez une <strong data-end=\"36\" data-start=\"14\">recette savoureuse<\/strong> et réconfortante : le <strong data-end=\"101\" data-start=\"59\">filet\u202fmignon au Boursin et champignons<\/strong>. Ce plat allie la tendreté de la viande à une sauce ultra\u2011crémeuse et parfumée, parfaite pour un dîner réussi entre amis ou en famille. L’arôme des champignons se marie harmonieusement avec le fromage frais aux herbes, pour un résultat gourmand qui ravira vos papilles. Facile à préparer, cette préparation de la cuisine <strong data-end=\"436\" data-start=\"423\">française<\/strong> se révèle aussi élégante que simple. En quelques étapes, transformez un morceau de viande en un met digne des grandes tablées.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/filet-mignon-boursin-champignons\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Filet Mignon Sauce Boursin\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/vrzLwVf49GQMBY0Pm-LJQoVK4Jk=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_ffc3cb_filet-mignon-sauce-boursin.jpg\" src=\"https:\/\/image.canalblog.com\/vrzLwVf49GQMBY0Pm-LJQoVK4Jk=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_ffc3cb_filet-mignon-sauce-boursin.jpg\" \/><\/a>\n\n<figcaption>Deux médaillons de viande grillée nappés d'une sauce crémeuse aux champignons, accompagnés de tranches de champignons et d'herbes. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"586\" data-start=\"570\">Ingrédients<\/h2>\n\n<p data-end=\"905\" data-start=\"587\">400\u202fg de <strong data-end=\"612\" data-start=\"596\">filet\u202fmignon<\/strong><br data-end=\"615\" data-start=\"612\" \/>\n200\u202fml d’eau<br data-end=\"630\" data-start=\"627\" \/>\n12\u202fg de Maïzena<br data-end=\"648\" data-start=\"645\" \/>\n1 oignon, émincé<br data-end=\"667\" data-start=\"664\" \/>\n100\u202fg de <strong data-end=\"713\" data-start=\"676\">Boursin ail et fines herbes light<\/strong><br data-end=\"716\" data-start=\"713\" \/>\n4\u202fcuillères à soupe de crème fraîche à\u202f4\u202f% de matière grasse<br data-end=\"779\" data-start=\"776\" \/>\n1 bouillon cube de légumes<br data-end=\"808\" data-start=\"805\" \/>\n150\u202fg de <strong data-end=\"841\" data-start=\"817\">champignons de Paris<\/strong>, émincés<br data-end=\"853\" data-start=\"850\" \/>\n3\u202fcuillères à café d’huile d’olive<br data-end=\"890\" data-start=\"887\" \/>\nSel et poivre<\/p>\n\n<hr data-end=\"910\" data-start=\"907\" \/>\n<h2 data-end=\"928\" data-start=\"912\">Préparation<\/h2>\n\n<h3 data-end=\"955\" data-start=\"929\">1. Préparer l’oignon<\/h3>\n\n<p data-end=\"1120\" data-start=\"956\">Épluchez et émincez l’oignon finement. Chauffez l’huile d’olive à feu moyen, puis faites revenir l’oignon jusqu’à ce qu’il devienne translucide (environ 5 minutes).<\/p>\n\n<h3 data-end=\"1154\" data-start=\"1122\">2. Cuisson du filet\u202fmignon<\/h3>\n\n<p data-end=\"1327\" data-start=\"1155\">Ajoutez les tranches de filet\u202fmignon dans la casserole avec l’oignon. Faites dorer la viande de chaque côté pendant 2 à 3 minutes, jusqu’à obtention d’une belle coloration.<\/p>\n\n<h3 data-end=\"1368\" data-start=\"1329\">3. Ajouter le bouillon et mijoter<\/h3>\n\n<p data-end=\"1551\" data-start=\"1369\">Versez l’eau dans la casserole, émiettez le bouillon\u2011cube de légumes, remuez bien et laissez mijoter à feu doux pendant environ 20 minutes, pour que la viande s’imprègne des saveurs.<\/p>\n\n<h3 data-end=\"1588\" data-start=\"1553\">4. Préparer la sauce crémeuse<\/h3>\n\n<p data-end=\"1765\" data-start=\"1589\">Pendant ce temps, mélangez le Boursin avec la crème fraîche jusqu’à obtenir une texture homogène. Incorporez ce mélange à la casserole. Assaisonnez légèrement de sel et poivre.<\/p>\n\n<h3 data-end=\"1793\" data-start=\"1767\">5. Épaissir la sauce<\/h3>\n\n<p data-end=\"2000\" data-start=\"1794\">Diluez la Maïzena dans un peu d’eau froide puis incorporez\u2011la dans la sauce. Laissez mijoter 5 à 10 minutes supplémentaires, jusqu’à ce que la sauce épaississe et que le filet\u202fmignon soit parfaitement cuit.<\/p>\n\n<hr data-end=\"2005\" data-start=\"2002\" \/>\n<h2 data-end=\"2042\" data-start=\"2007\">Dégustation et accompagnements<\/h2>\n\n<p data-end=\"2312\" data-start=\"2043\">Servez ce <strong data-end=\"2095\" data-start=\"2053\">filet\u202fmignon au Boursin et champignons<\/strong> avec des pommes de terre rôties, des légumes sautés ou des pâtes fraîches pour un repas complet et savoureux. Une salade verte légère peut venir apporter une touche de fraîcheur et équilibrer la richesse de la sauce.<\/p>\n\n<p data-end=\"2405\" data-start=\"2314\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/filet-mignon-boursin-champignons\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/filet-mignon-boursin-champignons<\/a><\/p>\n\n<p> <\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-delicieux-pain-rustique-a-l-ail-et-au-romarin.html">
<h2 class="article_title title">Recette : Délicieux Pain Rustique à l'Ail et au Romarin</h2>
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Laissez-vous séduire par ce pain rustique à l’ail et au romarin, un pain artisanal parfumé et croustillant qui transforme votre cuisine en boulangerie maison. La mie alvéolée, légère et moelleuse, s’allie à la saveur intense de l’ail frais et à l’arôme...
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Posté par Sara à 20:29 - <a href="https://recettesdecuisine.canalblog.com/2025/11/recette-delicieux-pain-rustique-a-l-ail-et-au-romarin.html#ob-comments"><span>Commentaires [<span id="comment-count-35060662">…</span><script>
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ob.printPost("Recette : D\u00e9licieux Pain Rustique \u00e0 l'Ail et au Romarin", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Laissez-vous séduire par ce <strong data-end=\"133\" data-start=\"94\">pain rustique à l’ail et au romarin<\/strong>, un pain artisanal parfumé et croustillant qui transforme votre cuisine en boulangerie maison. La mie alvéolée, légère et moelleuse, s’allie à la saveur intense de l’<strong data-end=\"313\" data-start=\"300\">ail frais<\/strong> et à l’arôme herbacé du <strong data-end=\"349\" data-start=\"338\">romarin<\/strong> pour un résultat à la fois simple et gourmand. Conçu sans pétrissage, ce pain invite à la patience plutôt qu’à l’effort, idéal pour les amateurs de pain maison débutants comme confirmés. À tartiner, à déguster, à partager – un incontournable de la <strong data-end=\"619\" data-start=\"598\">cuisine française<\/strong> revisitée avec naturel. Votre table va s’enrichir d’un compagnon savoureux, convivial et chaleureux.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"D\u00e9licieux Pain Rustique \u00e0 l'Ail et au Romarin\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg\" src=\"https:\/\/image.canalblog.com\/F2hWuwz0m3Ct89l1KsI9ZdzFiGQ=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_56f373_delicieux-pain-rustique-a-l-ail-et-a.jpg\" \/><\/a>\n\n<figcaption>Pain Rustique à l'Ail et au Romarin sans Pétrissage | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"756\" data-start=\"740\">Ingrédients<\/h2>\n\n<ul data-end=\"1033\" data-start=\"757\">\n\t<li data-end=\"789\" data-start=\"757\">\n\t<p data-end=\"789\" data-start=\"759\">Farine tout usage – 3\u202ftasses<\/p>\n\t<\/li>\n\t<li data-end=\"819\" data-start=\"790\">\n\t<p data-end=\"819\" data-start=\"792\">Sel – 1\u202f½\u202fcuillère à\u202fcafé<\/p>\n\t<\/li>\n\t<li data-end=\"863\" data-start=\"820\">\n\t<p data-end=\"863\" data-start=\"822\">Levure sèche active – ½\u202fcuillère à\u202fcafé<\/p>\n\t<\/li>\n\t<li data-end=\"899\" data-start=\"864\">\n\t<p data-end=\"899\" data-start=\"866\">Eau tiède (≈\u202f45\u202f°C) – 1\u202f¼\u202ftasse<\/p>\n\t<\/li>\n\t<li data-end=\"946\" data-start=\"900\">\n\t<p data-end=\"946\" data-start=\"902\">Romarin frais, haché – 2\u202fcuillères à\u202fsoupe<\/p>\n\t<\/li>\n\t<li data-end=\"980\" data-start=\"947\">\n\t<p data-end=\"980\" data-start=\"949\">Ail frais, émincé – 2\u202fgousses<\/p>\n\t<\/li>\n\t<li data-end=\"1033\" data-start=\"981\">\n\t<p data-end=\"1033\" data-start=\"983\">Huile d’olive vierge extra – 2\u202fcuillères à\u202fsoupe<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1038\" data-start=\"1035\" \/>\n<h2 data-end=\"1057\" data-start=\"1040\">Instructions<\/h2>\n\n<h3 data-end=\"1088\" data-start=\"1059\">1. Préparation initiale<\/h3>\n\n<p data-end=\"1381\" data-start=\"1089\">Dans un grand bol, mélangez la <strong data-end=\"1130\" data-start=\"1120\">farine<\/strong>, le <strong data-end=\"1142\" data-start=\"1135\">sel<\/strong> et la <strong data-end=\"1172\" data-start=\"1149\">levure sèche active<\/strong>. Ajoutez le <strong data-end=\"1208\" data-start=\"1185\">romarin frais haché<\/strong> et l’<strong data-end=\"1228\" data-start=\"1214\">ail émincé<\/strong>, puis versez progressivement l’<strong data-end=\"1273\" data-start=\"1260\">eau tiède<\/strong> et l’<strong data-end=\"1296\" data-start=\"1279\">huile d’olive<\/strong>. Mélangez à la cuillère en bois jusqu’à l’obtention d’une pâte humide et collante.<\/p>\n\n<h3 data-end=\"1413\" data-start=\"1383\">2. Première fermentation<\/h3>\n\n<p data-end=\"1695\" data-start=\"1414\">Couvrez le bol avec un film plastique ou un couvercle hermétique. Laissez reposer à température ambiante (≈\u202f20\u201122\u202f°C) pendant 12 à 18\u202fheures. Cette fermentation longue permet au <strong data-end=\"1602\" data-start=\"1592\">gluten<\/strong> de se développer naturellement et aux arômes d’ail et de romarin de s’exprimer pleinement.<\/p>\n\n<h3 data-end=\"1723\" data-start=\"1697\">3. Façonnage du pain<\/h3>\n\n<p data-end=\"2026\" data-start=\"1724\">Farinez abondamment un plan de travail. Détachez délicatement la pâte du bol et renversez\u2011la sur la surface farinée. Avec des mains légèrement farinées, rabattez les bords vers le centre pour former une boule sans trop écraser les bulles d’air. Retournez la boule pour que les plis soient en dessous.<\/p>\n\n<h3 data-end=\"2051\" data-start=\"2028\">4. Deuxième levée<\/h3>\n\n<p data-end=\"2294\" data-start=\"2052\">Placez la pâte façonnée sur du papier sulfurisé sur une planche ou pelle à pizza. Couvrez légèrement d’un torchon propre et laissez lever 30 à 40\u202fminutes pendant que vous préchauffez le four à 230\u202f°C avec une cocotte en fonte à l’intérieur.<\/p>\n\n<h3 data-end=\"2312\" data-start=\"2296\">5. Cuisson<\/h3>\n\n<p data-end=\"2574\" data-start=\"2313\">Retirez la cocotte très chaude du four, transférez la pâte avec le papier sulfurisé dans la cocotte, couvrez et enfournez pour 30\u202fminutes. Puis retirez le couvercle et poursuivez la cuisson 10 à 15\u202fminutes jusqu’à ce que la croûte soit d’un beau doré profond.<\/p>\n\n<h3 data-end=\"2593\" data-start=\"2576\">6. Finition<\/h3>\n\n<p data-end=\"2791\" data-start=\"2594\">Retirez le pain de la cocotte et laissez\u2011le refroidir sur une grille au moins 15\u202fminutes avant de le trancher. Cela permet à la <strong data-end=\"2729\" data-start=\"2722\">mie<\/strong> de se stabiliser et aux arômes de se développer pleinement.<\/p>\n\n<hr data-end=\"2796\" data-start=\"2793\" \/>\n<h2 data-end=\"2838\" data-start=\"2798\">Pourquoi cette recette fonctionne\u202f?<\/h2>\n\n<ul data-end=\"3294\" data-start=\"2839\">\n\t<li data-end=\"2952\" data-start=\"2839\">\n\t<p data-end=\"2952\" data-start=\"2841\">La méthode <strong data-end=\"2871\" data-start=\"2852\">sans pétrissage<\/strong> réduit l’effort tout en offrant une texture digne des meilleures boulangeries.<\/p>\n\t<\/li>\n\t<li data-end=\"3079\" data-start=\"2953\">\n\t<p data-end=\"3079\" data-start=\"2955\">Les arômes méditerranéens de l’<strong data-end=\"2993\" data-start=\"2986\">ail<\/strong> et du <strong data-end=\"3011\" data-start=\"3000\">romarin<\/strong> transforment un pain simple en accompagnement plein de caractère.<\/p>\n\t<\/li>\n\t<li data-end=\"3206\" data-start=\"3080\">\n\t<p data-end=\"3206\" data-start=\"3082\">La croûte croustillante et la mie aérée en font un pain polyvalent : tartines, accompagnement de plat, ou à déguster seul.<\/p>\n\t<\/li>\n\t<li data-end=\"3294\" data-start=\"3207\">\n\t<p data-end=\"3294\" data-start=\"3209\">La cuisson en cocotte recrée l’environnement humide d’un four à pain professionnel.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3299\" data-start=\"3296\" \/>\n<h2 data-end=\"3321\" data-start=\"3301\">Astuces de chef<\/h2>\n\n<ul data-end=\"3814\" data-start=\"3322\">\n\t<li data-end=\"3447\" data-start=\"3322\">\n\t<p data-end=\"3447\" data-start=\"3324\">Vérifiez la fraîcheur de la levure en la testant avec un peu d’eau tiède et de sucre : elle doit mousser en 5\u201110\u202fminutes.<\/p>\n\t<\/li>\n\t<li data-end=\"3597\" data-start=\"3448\">\n\t<p data-end=\"3597\" data-start=\"3450\">Pour des incisions décoratives, utilisez une lame ultra\u2011tranchante juste avant d’enfourner. Cela permet au pain de se développer harmonieusement.<\/p>\n\t<\/li>\n\t<li data-end=\"3720\" data-start=\"3598\">\n\t<p data-end=\"3720\" data-start=\"3600\">Conservez le pain dans un sac en papier à température ambiante (évitez le réfrigérateur qui accélère le rassissement).<\/p>\n\t<\/li>\n\t<li data-end=\"3814\" data-start=\"3721\">\n\t<p data-end=\"3814\" data-start=\"3723\">Re\u2011chauffez légèrement au four le lendemain pour raviver la croûte et ravir les papilles.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3819\" data-start=\"3816\" \/>\n<p data-end=\"3907\" data-start=\"3821\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/pain-rustique-ail-romarin<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-delicieuse-soupe-aux-pois.html">
<h2 class="article_title title">Recette : Délicieuse soupe aux pois</h2>
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Faites voyager vos convives au cœur des traditions québécoises avec cette soupe aux pois à l’ancienne généreuse et réconfortante. Imaginez une cuillère qui plonge dans un velouté doré, mêlant le moelleux des pois jaunes à la douceur des carottes et au...
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ob.printPost("Recette : D\u00e9licieuse soupe aux pois", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Faites voyager vos convives au cœur des traditions québécoises avec cette <strong data-end=\"175\" data-start=\"144\">soupe aux pois à l’ancienne<\/strong> généreuse et réconfortante. Imaginez une cuillère qui plonge dans un velouté doré, mêlant le moelleux des pois jaunes à la douceur des carottes et au croquant du céleri, rehaussée par la note fumée du flanc de porc. C’est le plat parfait pour les journées fraîches : rustique, nourrissant, familier. Chaque bol évoque la chaleur d’un dimanche en famille, un retour aux recettes d’antan. Préparez\u2011la lentement, savourez chaque instant, et laissez\u2011vous emporter par son parfum enveloppant.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/soupe-pois-ancienne\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"D\u00e9licieuse soupe aux pois\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/LAv91-0enpWpip_JhE7b4ZsZ8o4=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_361e0c_delicieuse-soupe-aux-pois.jpg\" src=\"https:\/\/image.canalblog.com\/LAv91-0enpWpip_JhE7b4ZsZ8o4=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_361e0c_delicieuse-soupe-aux-pois.jpg\" \/><\/a>\n\n<figcaption>Délicieuse soupe aux pois | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"688\" data-start=\"672\">Ingrédients<\/h2>\n\n<ul data-end=\"1069\" data-start=\"689\">\n\t<li data-end=\"745\" data-start=\"689\">\n\t<p data-end=\"745\" data-start=\"691\">310\u202fg de <strong data-end=\"723\" data-start=\"700\">pois jaunes entiers<\/strong>, rincés et égouttés<\/p>\n\t<\/li>\n\t<li data-end=\"805\" data-start=\"746\">\n\t<p data-end=\"805\" data-start=\"748\">115\u202fg de <strong data-end=\"779\" data-start=\"757\">flanc de porc salé<\/strong>, coupé en deux morceaux<\/p>\n\t<\/li>\n\t<li data-end=\"836\" data-start=\"806\">\n\t<p data-end=\"836\" data-start=\"808\">375\u202fg d’<strong data-end=\"834\" data-start=\"816\">oignons hachés<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"860\" data-start=\"837\">\n\t<p data-end=\"860\" data-start=\"839\">30\u202fml de <strong data-end=\"858\" data-start=\"848\">beurre<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"901\" data-start=\"861\">\n\t<p data-end=\"901\" data-start=\"863\">145\u202fg de <strong data-end=\"884\" data-start=\"872\">carottes<\/strong> coupées en dés<\/p>\n\t<\/li>\n\t<li data-end=\"938\" data-start=\"902\">\n\t<p data-end=\"938\" data-start=\"904\">135\u202fg de <strong data-end=\"923\" data-start=\"913\">céleri<\/strong> coupé en dés<\/p>\n\t<\/li>\n\t<li data-end=\"962\" data-start=\"939\">\n\t<p data-end=\"962\" data-start=\"941\">1,5\u202flitre d’<strong data-end=\"960\" data-start=\"953\">eau<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"992\" data-start=\"963\">\n\t<p data-end=\"992\" data-start=\"965\">3 feuilles de <strong data-end=\"990\" data-start=\"979\">laurier<\/strong><\/p>\n\t<\/li>\n\t<li data-end=\"1069\" data-start=\"993\">\n\t<p data-end=\"1069\" data-start=\"995\">10\u202fml de feuilles de <strong data-end=\"1029\" data-start=\"1016\">sarriette<\/strong> ciselée ou 2,5\u202fml de sarriette moulue<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1074\" data-start=\"1071\" \/>\n<h2 data-end=\"1093\" data-start=\"1076\">Instructions<\/h2>\n\n<h3 data-end=\"1117\" data-start=\"1094\">Trempage des pois<\/h3>\n\n<p data-end=\"1422\" data-start=\"1118\">Placez les pois jaunes dans un grand bol et couvrez\u2011les généreusement d’eau froide. Laissez tremper pendant au moins 4\u202fheures ou toute une nuit à température ambiante. Assurez\u2011vous que les pois restent bien couverts d’eau en ajoutant de l’eau si nécessaire. Égouttez ensuite et jetez l’eau de trempage.<\/p>\n\n<h3 data-end=\"1463\" data-start=\"1424\">Préparation du flanc de porc salé<\/h3>\n\n<p data-end=\"1627\" data-start=\"1464\">Plongez les morceaux de flanc de porc salé dans un bol d’eau froide pendant 15\u202fminutes pour en dessaler légèrement la viande. Égouttez soigneusement et réservez.<\/p>\n\n<h3 data-end=\"1650\" data-start=\"1629\">Base aromatique<\/h3>\n\n<p data-end=\"1978\" data-start=\"1651\">Dans une grande casserole à fond épais, faites fondre le beurre à feu moyen. Ajoutez les oignons hachés et faites\u2011les revenir pendant environ 8\u202fminutes jusqu’à ce qu’ils deviennent translucides et légèrement dorés. Ajoutez ensuite les dés de carottes et de céleri, et poursuivez la cuisson 5\u202fminutes en remuant régulièrement.<\/p>\n\n<h3 data-end=\"2004\" data-start=\"1980\">Mijotage principal<\/h3>\n\n<p data-end=\"2433\" data-start=\"2005\">Versez l’eau dans la casserole puis ajoutez les pois égouttés, le flanc de porc et les feuilles de laurier. Portez doucement à ébullition, puis réduisez immédiatement à feu doux. Couvrez la casserole et laissez mijoter tranquillement pendant 2h30 à 3\u202fheures, jusqu’à ce que les pois soient bien tendres et que certains commencent à éclater pour épaissir naturellement le bouillon. Retirez délicatement les feuilles de laurier.<\/p>\n\n<h3 data-end=\"2462\" data-start=\"2435\">Finition de la viande<\/h3>\n\n<p data-end=\"2721\" data-start=\"2463\">Sortez les morceaux de flanc de porc de la soupe et placez\u2011les sur une planche à découper propre. Enlevez l’excès de gras, hachez finement la viande en petits dés réguliers, puis réincorporez ces dés dans la soupe pour une répartition homogène des saveurs.<\/p>\n\n<h3 data-end=\"2749\" data-start=\"2723\">Assaisonnement final<\/h3>\n\n<p data-end=\"2961\" data-start=\"2750\">Ajoutez la sarriette fraîche ou séchée et mélangez délicatement. Goûtez et rectifiez l’assaisonnement si nécessaire. Servez bien chaud dans des bols préchauffés pour une expérience véritablement réconfortante.<\/p>\n\n<hr data-end=\"2966\" data-start=\"2963\" \/>\n<h2 data-end=\"2991\" data-start=\"2968\">Conseils & Astuces<\/h2>\n\n<ul data-end=\"3517\" data-start=\"2992\">\n\t<li data-end=\"3115\" data-start=\"2992\">\n\t<p data-end=\"3115\" data-start=\"2994\">Cette <strong data-end=\"3031\" data-start=\"3000\">soupe aux pois à l’ancienne<\/strong> est encore meilleure le lendemain : les saveurs ont eu le temps de se développer.<\/p>\n\t<\/li>\n\t<li data-end=\"3240\" data-start=\"3116\">\n\t<p data-end=\"3240\" data-start=\"3118\">Pour une texture plus épaisse, certains laissent mijoter un peu plus longtemps ou écrasent légèrement les pois à la fin.<\/p>\n\t<\/li>\n\t<li data-end=\"3371\" data-start=\"3241\">\n\t<p data-end=\"3371\" data-start=\"3243\">Ne salez pas en début de cuisson : la viande salée (flanc de porc) libère progressivement son sel, ce qui évite de trop saler.<\/p>\n\t<\/li>\n\t<li data-end=\"3517\" data-start=\"3372\">\n\t<p data-end=\"3517\" data-start=\"3374\">Pour une version express, on peut utiliser des pois cassés jaunes, qui ne nécessitent pas de trempage — la texture sera toutefois différente.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"3522\" data-start=\"3519\" \/>\n<h2 data-end=\"3556\" data-start=\"3524\">Accompagnements recommandés<\/h2>\n\n<p data-end=\"3859\" data-start=\"3557\">Servez cette soupe rustique avec du pain de ménage beurré encore chaud pour une touche authentique. Ajoutez à côté un petit bol de crudités fraîches comme des radis, oignons verts ou cornichons pour équilibrer la richesse. Pour une finition gourmande, proposez une tarte au sucre ou aux pommes après.<\/p>\n\n<hr data-end=\"3864\" data-start=\"3861\" \/>\n<p data-end=\"3944\" data-start=\"3866\">Recette de cuisine extraite\u202f:\u202f<a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/soupe-pois-ancienne\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/soupe-pois-ancienne<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-crevettes-ail-citron.html">
<h2 class="article_title title">Recette : Crevettes Ail Citron</h2>
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Laissez‑vous tenter par ces crevettes croustillantes à l’air fryer, dorées à souhait et parfumées à l’ail et au citron. En quelques minutes seulement, cette recette rapide et savoureuse transforme des crevettes ordinaires en un festin irrésistible. Idéale...
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ob.printPost("Recette : Crevettes Ail Citron", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Laissez\u2011vous tenter par ces <strong data-end=\"133\" data-start=\"91\">crevettes croustillantes à l’air fryer<\/strong>, dorées à souhait et parfumées à l’ail et au citron. En quelques minutes seulement, cette recette rapide et savoureuse transforme des crevettes ordinaires en un festin irrésistible. Idéale pour un apéro chic, un dîner express ou un plat de soirée sans prise de tête. Le mélange d’épices et la cuisson à l’air font toute la différence pour une texture parfaite : croustillante à l’extérieur, tendre à l’intérieur. Préparez\u2011vous à épater vos invités ou à vous faire plaisir, tout simplement.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/crevettes-croustillantes-air-fryer\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Crevettes Ail Citron\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/eF7VWNvb6yYa1W-O0t7epvGJZjk=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_3be592_crevettes-ail-citron.jpg\" src=\"https:\/\/image.canalblog.com\/eF7VWNvb6yYa1W-O0t7epvGJZjk=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_3be592_crevettes-ail-citron.jpg\" \/><\/a>\n\n<figcaption>Gambas épicées garnies de persil, servies avec une rondelle de citron dans un plat noir. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"643\" data-start=\"627\">Ingrédients<\/h2>\n\n<p data-end=\"988\" data-start=\"644\">500\u202fg de <strong data-end=\"666\" data-start=\"653\">crevettes<\/strong> décortiquées et déveinées<br data-end=\"695\" data-start=\"692\" \/>\n2 c. à soupe d’<strong data-end=\"727\" data-start=\"710\">huile d’olive<\/strong><br data-end=\"730\" data-start=\"727\" \/>\n2 gousses d’<strong data-end=\"749\" data-start=\"742\">ail<\/strong> émincées<br data-end=\"761\" data-start=\"758\" \/>\n1 c. à café de <strong data-end=\"792\" data-start=\"776\">paprika doux<\/strong><br data-end=\"795\" data-start=\"792\" \/>\n½\u202fc. à café de <strong data-end=\"824\" data-start=\"810\">sel de mer<\/strong><br data-end=\"827\" data-start=\"824\" \/>\n¼\u202fc. à café de <strong data-end=\"857\" data-start=\"842\">poivre noir<\/strong> fraîchement moulu<br data-end=\"878\" data-start=\"875\" \/>\n¼\u202fc. à café de <strong data-end=\"914\" data-start=\"893\">piment de Cayenne<\/strong> (facultatif)<br data-end=\"930\" data-start=\"927\" \/>\nTranches de <strong data-end=\"952\" data-start=\"942\">citron<\/strong><br data-end=\"955\" data-start=\"952\" \/>\nPersil frais haché (facultatif)<\/p>\n\n<h2 data-end=\"1006\" data-start=\"990\">Préparation<\/h2>\n\n<ol data-end=\"1520\" data-start=\"1007\">\n\t<li data-end=\"1053\" data-start=\"1007\">\n\t<p data-end=\"1053\" data-start=\"1010\">Préchauffez votre <strong data-end=\"1041\" data-start=\"1028\">air fryer<\/strong> à\u202f200\u202f°C.<\/p>\n\t<\/li>\n\t<li data-end=\"1166\" data-start=\"1054\">\n\t<p data-end=\"1166\" data-start=\"1057\">Dans un bol, mélangez l’huile d’olive, l’ail émincé, le paprika, le sel, le poivre et le piment de Cayenne.<\/p>\n\t<\/li>\n\t<li data-end=\"1242\" data-start=\"1167\">\n\t<p data-end=\"1242\" data-start=\"1170\">Ajoutez les crevettes dans ce mélange et enrobez\u2011les bien de marinade.<\/p>\n\t<\/li>\n\t<li data-end=\"1339\" data-start=\"1243\">\n\t<p data-end=\"1339\" data-start=\"1246\">Disposez les crevettes dans le panier de l’air fryer en une seule couche, sans les empiler.<\/p>\n\t<\/li>\n\t<li data-end=\"1430\" data-start=\"1340\">\n\t<p data-end=\"1430\" data-start=\"1343\">Faites cuire 8 à\u202f10\u202fminutes, en retournant à mi\u2011cuisson pour une coloration uniforme.<\/p>\n\t<\/li>\n\t<li data-end=\"1520\" data-start=\"1431\">\n\t<p data-end=\"1520\" data-start=\"1434\">Servez aussitôt avec des tranches de citron et saupoudrez de persil frais si désiré.<\/p>\n\t<\/li>\n<\/ol>\n\n<h2 data-end=\"1547\" data-start=\"1522\">Astuces pour réussir<\/h2>\n\n<ul data-end=\"1956\" data-start=\"1548\">\n\t<li data-end=\"1645\" data-start=\"1548\">\n\t<p data-end=\"1645\" data-start=\"1550\">Pour une texture encore plus relevée, laissez mariner les crevettes 30\u202fminutes avant cuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"1752\" data-start=\"1646\">\n\t<p data-end=\"1752\" data-start=\"1648\">Bien sécher les crevettes si elles sont décongelées\u202f: l’humidité empêche la formation de croustillant.<\/p>\n\t<\/li>\n\t<li data-end=\"1850\" data-start=\"1753\">\n\t<p data-end=\"1850\" data-start=\"1755\">Servez avec une sauce au yaourt grec à l’ail ou un filet de citron pour une touche d’acidité.<\/p>\n\t<\/li>\n\t<li data-end=\"1956\" data-start=\"1851\">\n\t<p data-end=\"1956\" data-start=\"1853\">Cette recette convient aussi bien pour un apéritif que pour un repas léger avec une salade ou du riz.<\/p>\n\t<\/li>\n<\/ul>\n\n<h2 data-end=\"1996\" data-start=\"1958\">Pourquoi cette recette fonctionne<\/h2>\n\n<p data-end=\"2399\" data-start=\"1997\">Grâce à l’<strong data-end=\"2020\" data-start=\"2007\">air fryer<\/strong>, on obtient une cuisson homogène et sans excès d’huile, ce qui valorise la fraîcheur des crevettes et le goût parfumé de l’ail et du citron. Le mélange d’épices simple mais efficace apporte saveur et caractère, tandis que la rapidité d’exécution en fait une solution parfaite pour les soirs pressés. Le tout s’accorde à merveille avec une cuisine moderne, légère et gourmande.<\/p>\n\n<p data-end=\"2494\" data-start=\"2401\">Recette de cuisine extraite\u202f: <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/crevettes-croustillantes-air-fryer\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/crevettes-croustillantes-air-fryer<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-courgettes-air-fryer.html">
<h2 class="article_title title">Recette : Courgettes Air Fryer</h2>
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Craquez pour ces courgettes rôties à l’Air Fryer, une petite révolution pour sublimer ce légume si souvent boudé. Dorées à l’extérieur, fondantes à l’intérieur, elles se parent d’ail, de thym et d’huile d’olive pour un résultat gourmet et ultra‑simple....
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Posté par Sara à 19:47 - <a href="https://recettesdecuisine.canalblog.com/2025/11/recette-courgettes-air-fryer.html#ob-comments"><span>Commentaires [<span id="comment-count-35060645">…</span><script>
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ob.printPost("Recette : Courgettes Air Fryer", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"604\" data-start=\"105\"> <\/p>\n\n<p data-end=\"627\" data-start=\"611\">Craquez pour ces <strong data-end=\"157\" data-start=\"122\">courgettes rôties à l’Air Fryer<\/strong>, une petite révolution pour sublimer ce légume si souvent boudé. Dorées à l’extérieur, fondantes à l’intérieur, elles se parent d’ail, de thym et d’huile d’olive pour un résultat gourmet et ultra\u2011simple.\u202fParfaites en accompagnement léger ou en snack santé, elles s’inscrivent dans une cuisine rapide, saine et savoureuse. Idéal pour un dîner en semaine ou un apéro chic improvisé. Installez\u2011vous confortablement, votre assiette verte vous attend.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/courgettes-roties-airfryer\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Courgettes Air Fryer\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/YhvQQdg-yI_yh6mSxiiMl8yA8-w=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_2c8a12_courgettes-air-fryer.jpg\" src=\"https:\/\/image.canalblog.com\/YhvQQdg-yI_yh6mSxiiMl8yA8-w=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_2c8a12_courgettes-air-fryer.jpg\" \/><\/a>\n\n<figcaption>Des morceaux de courgette grillés avec une dorure légèrement croustillante, assaisonnés de poivre et d'épices, dans un panier de friteuse à air. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"627\" data-start=\"611\">Ingrédients<\/h2>\n\n<p data-end=\"813\" data-start=\"628\">Pour 2 personnes :<br data-end=\"649\" data-start=\"646\" \/>\n2 courgettes moyennes<br data-end=\"673\" data-start=\"670\" \/>\n1 cuillère à soupe d’huile d’olive<br data-end=\"710\" data-start=\"707\" \/>\n1 cuillère à café de sel de mer<br data-end=\"744\" data-start=\"741\" \/>\n½ cuillère à café de poudre d’ail<br data-end=\"780\" data-start=\"777\" \/>\n½ cuillère à café de thym séché<\/p>\n\n<hr data-end=\"818\" data-start=\"815\" \/>\n<h2 data-end=\"836\" data-start=\"820\">Préparation<\/h2>\n\n<h3 data-end=\"872\" data-start=\"837\">1. Préparation des courgettes<\/h3>\n\n<p data-end=\"1083\" data-start=\"873\">Commencez par retirer les extrémités des courgettes puis coupez\u2011les en deux dans le sens de la longueur, puis encore en deux pour obtenir quatre longues bandes. Découpez ces bandes en morceaux d’environ 2\u202fcm.<\/p>\n\n<h3 data-end=\"1107\" data-start=\"1084\">2. Assaisonnement<\/h3>\n\n<p data-end=\"1295\" data-start=\"1108\">Dans un saladier, placez les morceaux de courgette et ajoutez l’huile d’olive, le sel, la poudre d’ail et le thym séché. Mélangez soigneusement pour que chaque morceau soit bien enrobé.<\/p>\n\n<h3 data-end=\"1326\" data-start=\"1296\">3. Cuisson à l’Air\u202fFryer<\/h3>\n\n<p data-end=\"1642\" data-start=\"1327\">Disposez les courgettes assaisonnées dans le panier de votre friteuse à air («\u202fAir\u202fFryer\u202f») en une seule couche afin d’obtenir une belle coloration. Réglez l’appareil à 200\u202f°C et lancez la cuisson pendant 12\u202fminutes. Pendant les 5 dernières minutes, secouez le panier 2 à 3 fois pour assurer une cuisson uniforme.<\/p>\n\n<h3 data-end=\"1659\" data-start=\"1643\">4. Service<\/h3>\n\n<p data-end=\"1893\" data-start=\"1660\">Servez les courgettes bien chaudes, immédiatement après la cuisson. Elles sont parfaites en accompagnement d’un poulet grillé ou d’un filet de poisson, ou encore comme collation légère avec une sauce au yaourt et des herbes fraîches.<\/p>\n\n<hr data-end=\"1898\" data-start=\"1895\" \/>\n<h2 data-end=\"1925\" data-start=\"1900\">Astuces & variations<\/h2>\n\n<ul data-end=\"2349\" data-start=\"1926\">\n\t<li data-end=\"1998\" data-start=\"1926\">\n\t<p data-end=\"1998\" data-start=\"1928\">Pour une version plus pimentée, ajoutez des flocons de piment rouge.<\/p>\n\t<\/li>\n\t<li data-end=\"2085\" data-start=\"1999\">\n\t<p data-end=\"2085\" data-start=\"2001\">Remplacez le thym par du romarin ou de l’origan pour changer de profil aromatique.<\/p>\n\t<\/li>\n\t<li data-end=\"2214\" data-start=\"2086\">\n\t<p data-end=\"2214\" data-start=\"2088\">Saupoudrez un peu de parmesan râpé dans les dernières minutes de cuisson pour obtenir une croûte croustillante irrésistible.<\/p>\n\t<\/li>\n\t<li data-end=\"2349\" data-start=\"2215\">\n\t<p data-end=\"2349\" data-start=\"2217\">Veillez à ne pas surcharger le panier de l’Air\u202fFryer : laissez de l’espace entre les morceaux pour éviter qu’ils ne deviennent mous.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2354\" data-start=\"2351\" \/>\n<h2 data-end=\"2406\" data-start=\"2356\">Pourquoi cette recette fonctionne pour le SEO<\/h2>\n\n<ul data-end=\"2890\" data-start=\"2407\">\n\t<li data-end=\"2563\" data-start=\"2407\">\n\t<p data-end=\"2563\" data-start=\"2409\">Les mots\u2011clés principaux comme <strong data-end=\"2461\" data-start=\"2440\">courgettes rôties<\/strong>, <strong data-end=\"2476\" data-start=\"2463\">Air\u202fFryer<\/strong>, <strong data-end=\"2495\" data-start=\"2478\">huile d’olive<\/strong>, <strong data-end=\"2504\" data-start=\"2497\">ail<\/strong>, <strong data-end=\"2514\" data-start=\"2506\">thym<\/strong> sont mis en avant naturellement dans le texte.<\/p>\n\t<\/li>\n\t<li data-end=\"2723\" data-start=\"2564\">\n\t<p data-end=\"2723\" data-start=\"2566\">Le type de cuisine «\u202faccompagnement sain\u202f» et «\u202fcuisine rapide\u202f» est mentionné clairement, ce qui aide à positionner la recette sur des recherches ciblées.<\/p>\n\t<\/li>\n\t<li data-end=\"2798\" data-start=\"2724\">\n\t<p data-end=\"2798\" data-start=\"2726\">La structure en titres H2 améliore la lisibilité et la hiérarchie SEO.<\/p>\n\t<\/li>\n\t<li data-end=\"2890\" data-start=\"2799\">\n\t<p data-end=\"2890\" data-start=\"2801\">Un ton engageant et descriptif attire le lecteur et lui donne envie de passer à l’action.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"2895\" data-start=\"2892\" \/>\n<p data-end=\"2984\" data-start=\"2897\">Recette de cuisine extraite\u202f: <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/courgettes-roties-airfryer\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/courgettes-roties-airfryer<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-champignons-et-chou-fleur-dores.html">
<h2 class="article_title title">Recette : Champignons et chou-fleur dorés</h2>
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Plongez dans une assiette gourmande avec cette poêlée de champignons à l’ail et chou‑fleur pleine de caractère. Les champignons de Paris bien dorés apportent une texture fondante, tandis que le chou‑fleur croustillant ajoute du contraste et de la légèreté....
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ob.printPost("Recette : Champignons et chou-fleur dor\u00e9s", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<article class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [&:has([data-writing-block])>*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-4\" data-turn=\"assistant\" data-turn-id=\"request-WEB:43fc606c-8f90-4b24-b3b7-227ddc06e8d7-26\" dir=\"auto\" tabindex=\"-1\">\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\">\n<div class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\">\n<div class=\"flex max-w-full flex-col grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&]:mt-1\" data-message-author-role=\"assistant\" data-message-id=\"6b6535f3-6a4b-42a4-9ed7-d47fdc73d42f\" data-message-model-slug=\"gpt-5-mini\" dir=\"auto\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n<p data-end=\"671\" data-start=\"90\">Plongez dans une assiette gourmande avec cette <strong data-end=\"184\" data-start=\"137\">poêlée de champignons à l’ail et chou\u2011fleur<\/strong> pleine de caractère. Les <strong data-end=\"234\" data-start=\"210\">champignons de Paris<\/strong> bien dorés apportent une texture fondante, tandis que le <strong data-end=\"306\" data-start=\"292\">chou\u2011fleur<\/strong> croustillant ajoute du contraste et de la légèreté. L’arôme puissant de l’<strong data-end=\"388\" data-start=\"381\">ail<\/strong>, relevé par une touche de <strong data-end=\"423\" data-start=\"415\">thym<\/strong> et de <strong data-end=\"446\" data-start=\"430\">persil frais<\/strong>, rend ce plat irrésistible. Facile à préparer en semaine, cette recette de <strong data-end=\"543\" data-start=\"522\">cuisine française<\/strong> s’adapte aussi à un dîner végétarien ou sans gluten. Un petit plaisir simple, savoureux et sain à partager ou déguster en solo.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/champignons-a-lail-poele\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Champignons et chou-fleur dor\u00e9s\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/tbVbtUz6hWRjy6EVt79NoTzhElE=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_0bb98a_champignons-et-chou-fleur-dores.jpg\" src=\"https:\/\/image.canalblog.com\/tbVbtUz6hWRjy6EVt79NoTzhElE=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_0bb98a_champignons-et-chou-fleur-dores.jpg\" \/><\/a>\n\n<figcaption>Champignons et chou-fleur dorés | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"689\" data-start=\"673\">Ingrédients<\/h2>\n\n<p data-end=\"1101\" data-start=\"690\">4\u202fcuillères à soupe de beurre non salé (ou ghee)<br data-end=\"741\" data-start=\"738\" \/>\n1\u202fcuillère à soupe d’huile d’olive<br data-end=\"778\" data-start=\"775\" \/>\n½\u202foignon émincé<br data-end=\"796\" data-start=\"793\" \/>\n½\u202ftête de chou\u2011fleur coupée en fleurettes<br data-end=\"840\" data-start=\"837\" \/>\n500\u202fg de champignons, nettoyés<br data-end=\"873\" data-start=\"870\" \/>\n2\u202fcuillères à soupe de bouillon de légumes à faible teneur en sodium<br data-end=\"944\" data-start=\"941\" \/>\n1\u202fcuillère à café de feuilles de thym frais hachées<br data-end=\"998\" data-start=\"995\" \/>\n2\u202fcuillères à soupe de persil frais haché<br data-end=\"1042\" data-start=\"1039\" \/>\n4\u202fgousses d’ail émincées<br data-end=\"1069\" data-start=\"1066\" \/>\nSel et poivre selon votre goût<\/p>\n\n<h2 data-end=\"1119\" data-start=\"1103\">Préparation<\/h2>\n\n<ol data-end=\"2055\" data-start=\"1120\">\n\t<li data-end=\"1298\" data-start=\"1120\">\n\t<p data-end=\"1298\" data-start=\"1123\">Faites chauffer le beurre et l’huile d’olive dans une grande poêle à feu moyen\u2011vif. Ajoutez l’oignon et faites-le revenir environ 3\u202fminutes jusqu’à ce qu’il devienne tendre.<\/p>\n\t<\/li>\n\t<li data-end=\"1518\" data-start=\"1299\">\n\t<p data-end=\"1518\" data-start=\"1302\">Ajoutez les champignons et faites-les cuire pendant 4 à 5\u202fminutes sur toutes les faces, jusqu’à ce qu’ils commencent à dorer et à libérer leur humidité. Veillez à ne pas les surcharger pour éviter l’effet “trempé”.<\/p>\n\t<\/li>\n\t<li data-end=\"1690\" data-start=\"1519\">\n\t<p data-end=\"1690\" data-start=\"1522\">Incorporez les fleurettes de chou\u2011fleur et poursuivez la cuisson pendant 8 à 10\u202fminutes, jusqu’à ce qu’elles soient dorées et légèrement croustillantes sur les bords.<\/p>\n\t<\/li>\n\t<li data-end=\"1791\" data-start=\"1691\">\n\t<p data-end=\"1791\" data-start=\"1694\">Versez le bouillon de légumes et laissez réduire pendant 2\u202fminutes pour concentrer les saveurs.<\/p>\n\t<\/li>\n\t<li data-end=\"2055\" data-start=\"1792\">\n\t<p data-end=\"2055\" data-start=\"1795\">Ajoutez le thym frais, une partie du persil et l’ail émincé. Faites revenir pendant environ 30\u202fsecondes jusqu’à ce que les arômes se dégagent. Assaisonnez généreusement avec du sel et du poivre, puis parsemez du reste de persil avant de servir immédiatement.<\/p>\n\t<\/li>\n<\/ol>\n\n<h2 data-end=\"2083\" data-start=\"2057\">Astuces & suggestions<\/h2>\n\n<ul data-end=\"2552\" data-start=\"2084\">\n\t<li data-end=\"2211\" data-start=\"2084\">\n\t<p data-end=\"2211\" data-start=\"2086\">Pour des <strong data-end=\"2121\" data-start=\"2095\">champignons bien dorés<\/strong>, évitez de remuer continuellement\u202f: laissez\u2011les se saisir tranquillement dans la poêle.<\/p>\n\t<\/li>\n\t<li data-end=\"2310\" data-start=\"2212\">\n\t<p data-end=\"2310\" data-start=\"2214\">Vous pouvez remplacer le chou\u2011fleur par du brocoli ou des courgettes pour varier les textures.<\/p>\n\t<\/li>\n\t<li data-end=\"2402\" data-start=\"2311\">\n\t<p data-end=\"2402\" data-start=\"2313\">Cette poêlée sans\u202fgluten convient parfaitement aux régimes <strong data-end=\"2384\" data-start=\"2372\">low\u2011carb<\/strong> ou végétariens.<\/p>\n\t<\/li>\n\t<li data-end=\"2552\" data-start=\"2403\">\n\t<p data-end=\"2552\" data-start=\"2405\">Servez ce plat en accompagnement d’un poisson blanc ou d’un steak grillé, ou bien sur un lit de quinoa pour en faire un repas complet végétarien.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"2637\" data-start=\"2554\">Recette de cuisine extraite\u202f: <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/champignons-a-lail-poele\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/champignons-a-lail-poel<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-casserole-jambon-et-ananas.html">
<h2 class="article_title title">Recette : Casserole jambon et ananas</h2>
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Laissez-vous séduire par cette casserole au jambon et ananas où le tendre jambon de porc rencontre l’arôme sucré et caramélisé de l’ananas et du sirop d’érable. Chaque bouchée mêle le fondant de la viande à la fraîcheur fruitée, pour un plat familial...
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ob.printPost("Recette : Casserole jambon et ananas", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"712\" data-start=\"57\">Laissez-vous séduire par cette <strong data-end=\"140\" data-start=\"107\">casserole au jambon et ananas<\/strong> où le tendre <strong data-end=\"172\" data-start=\"154\">jambon de porc<\/strong> rencontre l’arôme sucré et caramélisé de l’<strong data-end=\"226\" data-start=\"216\">ananas<\/strong> et du <strong data-end=\"251\" data-start=\"233\">sirop d’érable<\/strong>. Chaque bouchée mêle le fondant de la viande à la fraîcheur fruitée, pour un plat familial plein de chaleur. Ce classique de la <strong data-end=\"402\" data-start=\"380\">cuisine québécoise<\/strong> s’invite à votre table avec élégance\u202f: piqué de clous de girofle, mijoté puis rôti doucement, il dévoile un glaçage brillant et savoureux. Idéal pour un repas festif ou un dimanche en famille, ce plat réunit simplicité et gourmandise. Préparez\u2011le sans stress, laissez mijoter lentement, et savourez le moment.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/casserole-jambon-ananas-sirop\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Casserole jambon et ananas\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/rSpmTDNBc5y5UmCER5PwOCrTyhs=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_a4d902_casserole-jambon-et-ananas.jpg\" src=\"https:\/\/image.canalblog.com\/rSpmTDNBc5y5UmCER5PwOCrTyhs=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_a4d902_casserole-jambon-et-ananas.jpg\" \/><\/a>\n\n<figcaption>Casserole jambon et ananas | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"730\" data-start=\"714\">Ingrédients<\/h2>\n\n<ul data-end=\"886\" data-start=\"731\">\n\t<li data-end=\"778\" data-start=\"731\">\n\t<p data-end=\"778\" data-start=\"733\">½ jambon de porc du Québec, avec ou sans os<\/p>\n\t<\/li>\n\t<li data-end=\"807\" data-start=\"779\">\n\t<p data-end=\"807\" data-start=\"781\">20 à 30 clous de girofle<\/p>\n\t<\/li>\n\t<li data-end=\"853\" data-start=\"808\">\n\t<p data-end=\"853\" data-start=\"810\">400\u202fml de tranches d’ananas dans leur jus<\/p>\n\t<\/li>\n\t<li data-end=\"886\" data-start=\"854\">\n\t<p data-end=\"886\" data-start=\"856\">540\u202fml de sirop d’érable pur<\/p>\n\t<\/li>\n<\/ul>\n\n<h2 data-end=\"904\" data-start=\"888\">Préparation<\/h2>\n\n<h3 data-end=\"942\" data-start=\"905\">Étape 1\u202f: Préparation du jambon<\/h3>\n\n<p data-end=\"1202\" data-start=\"943\">Placez le jambon dans une grande casserole et couvrez\u2011le entièrement d’eau froide. Portez à ébullition à feu moyen puis réduisez le feu et laissez mijoter pendant 30\u202fminutes. Cette cuisson préalable permet d’attendrir la viande et d’éliminer l’excès de sel.<\/p>\n\n<h3 data-end=\"1240\" data-start=\"1204\">Étape\u202f2\u202f: Préchauffage du four<\/h3>\n\n<p data-end=\"1316\" data-start=\"1241\">Préchauffez votre four à 140\u202f°C (275\u202f°F) avec la grille placée au centre.<\/p>\n\n<h3 data-end=\"1344\" data-start=\"1318\">Étape\u202f3\u202f: Assemblage<\/h3>\n\n<p data-end=\"1647\" data-start=\"1345\">Égouttez soigneusement le jambon. Piquez\u2011le uniformément avec les clous de girofle afin qu’ils libèrent leurs arômes pendant la cuisson. Placez le jambon dans un plat allant au four. Disposez les tranches d’ananas sur et autour du jambon, puis versez le jus d’ananas et le sirop d’érable sur le tout.<\/p>\n\n<h3 data-end=\"1680\" data-start=\"1649\">Étape\u202f4\u202f: Cuisson au four<\/h3>\n\n<p data-end=\"1887\" data-start=\"1681\">Enfournez à découvert pendant 90\u202fminutes. Toutes les 30\u202fminutes environ, arrosez généreusement le jambon avec le mélange sirop d’érable + jus d’ananas pour obtenir une belle glaçage brillant et savoureux.<\/p>\n\n<h2 data-end=\"1935\" data-start=\"1889\">Pourquoi cette recette fonctionne si bien<\/h2>\n\n<p data-end=\"2302\" data-start=\"1936\">Cette recette de <strong data-end=\"1995\" data-start=\"1953\">jambon à l’ananas et au sirop d’érable<\/strong> marie harmonieusement le sucré et le salé\u202f: grâce à la cuisson lente, le jambon s’imprègne des saveurs fruitées et caramélisées du sirop d’érable et de l’ananas. Le choix d’ingrédients simples mais de qualité (jambon du Québec, sirop d’érable pur) garantit un plat à la fois accessible et impressionnant.<\/p>\n\n<h2 data-end=\"2330\" data-start=\"2304\">Conseils & astuce pro<\/h2>\n\n<ul data-end=\"2819\" data-start=\"2331\">\n\t<li data-end=\"2450\" data-start=\"2331\">\n\t<p data-end=\"2450\" data-start=\"2333\">Laissez reposer le jambon 15\u202fminutes avant de le découper\u202f: les jus se redistribuent, la viande reste plus juteuse.<\/p>\n\t<\/li>\n\t<li data-end=\"2690\" data-start=\"2451\">\n\t<p data-end=\"2690\" data-start=\"2453\">Pour un glaçage encore plus épais et caramélisé\u202f: après cuisson, retirez le jambon, récupérez le jus et le sirop du plat, puis faites\u2011les réduire dans une petite casserole jusqu’à consistance sirupeuse, puis remettez\u2011les sur le jambon.<\/p>\n\t<\/li>\n\t<li data-end=\"2819\" data-start=\"2691\">\n\t<p data-end=\"2819\" data-start=\"2693\">Conservez les os du jambon pour préparer un bouillon de légumes ou une soupe aux pois\u202f: rien ne se perd, tout se transforme.<\/p>\n\t<\/li>\n<\/ul>\n\n<h2 data-end=\"2853\" data-start=\"2821\">Accompagnements recommandés<\/h2>\n\n<p data-end=\"3229\" data-start=\"2854\">Le jambon à l’ananas s’accorde à merveille avec une <strong data-end=\"2943\" data-start=\"2906\">purée de pommes de terre crémeuse<\/strong> qui absorbera le délicieux sirop sucré. Ajoutez des <strong data-end=\"3013\" data-start=\"2996\">légumes verts<\/strong> (haricots, petits pois) pour la fraîcheur et la couleur. Pour un repas complet et équilibré, proposez également une <strong data-end=\"3147\" data-start=\"3130\">salade simple<\/strong> avec une vinaigrette légère, afin de contrebalancer les saveurs riches du plat.<\/p>\n\n<h2 data-end=\"3258\" data-start=\"3231\">Conservation et restes<\/h2>\n\n<p data-end=\"3605\" data-start=\"3259\">Les restes de ce plat se conservent parfaitement au réfrigérateur pendant 3 à 4\u202fjours dans un contenant hermétique. Pour réchauffer, couvrez le plat de papier aluminium et chauffez au four doux à 150\u202f°C pendant environ 15 à 20 minutes. Le sirop peut être conservé séparément et utilisé pour arroser à nouveau le jambon au moment du réchauffage.<\/p>\n\n<p data-end=\"3695\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"3607\">Recette de cuisine extraite\u202f:\u202f<a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/casserole-jambon-ananas-sirop\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/casserole-jambon-ananas-sirop<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-cannellonis-boeuf-sauce-mozzarella.html">
<h2 class="article_title title">Recette : Cannellonis boeuf sauce mozzarella</h2>
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Laissez-vous tenter par ces cannellonis au bœuf et mozzarella crémeuse, un plat qui marie à merveille la richesse d’une farce de bœuf haché subtilement épicée et la douceur d’une sauce à la mozzarella fondante. Ce gratin italien maison évoque les soirées...
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ob.printPost("Recette : Cannellonis boeuf sauce mozzarella", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"700\" data-start=\"67\">Laissez-vous tenter par ces <strong data-end=\"141\" data-start=\"95\">cannellonis au bœuf et mozzarella crémeuse<\/strong>, un plat qui marie à merveille la richesse d’une <strong data-end=\"214\" data-start=\"191\">farce de bœuf haché<\/strong> subtilement épicée et la douceur d’une <strong data-end=\"288\" data-start=\"254\">sauce à la mozzarella fondante<\/strong>. Ce gratin italien maison évoque les soirées chaleureuses en famille ou entre amis, où l’on se retrouve autour d’un plat généreux. Les tubes de pâte s’imprègnent de la sauce onctueuse avant de gratiner pour atteindre la perfection. Chaque bouchée est une invitation à savourer la cuisine italienne authentique, revisitée avec simplicité. Préparez-vous à faire saliver vos invités et à recevoir des compliments !<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/cannellonis-boeuf-mozzarella-cremeuse\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Cannellonis boeuf sauce mozzarella\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/Jd9SScw4D0oRvV5CZXEiMY-d090=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_ae00d3_cannellonis-boeuf-sauce-mozzarella.jpg\" src=\"https:\/\/image.canalblog.com\/Jd9SScw4D0oRvV5CZXEiMY-d090=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_ae00d3_cannellonis-boeuf-sauce-mozzarella.jpg\" \/><\/a>\n\n<figcaption>Cannellonis au boeuf et mozzarella | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<hr data-end=\"705\" data-start=\"702\" \/>\n<h2 data-end=\"723\" data-start=\"707\">Ingrédients<\/h2>\n\n<p data-end=\"852\" data-start=\"724\">Pour la farce au bœuf<br data-end=\"748\" data-start=\"745\" \/>\n1,2 kg de bœuf haché<br data-end=\"771\" data-start=\"768\" \/>\n2 œufs<br data-end=\"780\" data-start=\"777\" \/>\nsel<br data-end=\"786\" data-start=\"783\" \/>\npoivre noir moulu<br data-end=\"806\" data-start=\"803\" \/>\npaprika doux moulu<br data-end=\"827\" data-start=\"824\" \/>\n1 oignon finement haché<\/p>\n\n<p data-end=\"937\" data-start=\"854\">Pour les cannellonis<br data-end=\"877\" data-start=\"874\" \/>\n20 à 25 tubes de cannellonis<br data-end=\"908\" data-start=\"905\" \/>\nhuile d’olive pour graisser<\/p>\n\n<p data-end=\"1181\" data-start=\"939\">Pour la sauce à la mozzarella<br data-end=\"971\" data-start=\"968\" \/>\n2 cuillères à soupe de beurre non salé<br data-end=\"1012\" data-start=\"1009\" \/>\n2 cuillères à soupe de farine tout usage<br data-end=\"1055\" data-start=\"1052\" \/>\n480 ml de lait (entièr de préférence)<br data-end=\"1095\" data-start=\"1092\" \/>\nsel<br data-end=\"1101\" data-start=\"1098\" \/>\n100 g de mozzarella râpée<br data-end=\"1129\" data-start=\"1126\" \/>\n¼ cuillère à café de noix de muscade (optionnelle)<\/p>\n\n<p data-end=\"1247\" data-start=\"1183\">Pour la garniture<br data-end=\"1203\" data-start=\"1200\" \/>\n50 g de parmesan râpé<br data-end=\"1227\" data-start=\"1224\" \/>\npersil frais haché<\/p>\n\n<hr data-end=\"1252\" data-start=\"1249\" \/>\n<h2 data-end=\"1271\" data-start=\"1254\">Instructions<\/h2>\n\n<h3 data-end=\"1304\" data-start=\"1272\">1. Préparation de la farce<\/h3>\n\n<p data-end=\"1781\" data-start=\"1305\">Faites chauffer un peu d’huile d’olive dans une grande poêle à feu moyen, puis ajoutez l’oignon haché et faites revenir jusqu’à ce qu’il devienne translucide. Ajoutez le bœuf haché et cuisez en remuant jusqu’à ce que la viande soit complètement brunie. Assaisonnez avec sel, poivre noir et paprika doux selon votre goût. Retirez du feu et laissez refroidir environ 15 minutes. Une fois le mélange légèrement tiédi, incorporez les œufs battus et mélangez jusqu’à homogénéité.<\/p>\n\n<h3 data-end=\"1831\" data-start=\"1783\">2. Préparation de la sauce à la mozzarella<\/h3>\n\n<p data-end=\"2325\" data-start=\"1832\">Dans une casserole, faites fondre le beurre à feu moyen. Ajoutez la farine et fouettez pendant 1 à 2 minutes pour former un roux doré. Versez progressivement le lait tout en fouettant pour éviter les grumeaux. Poursuivez la cuisson jusqu’à ce que la sauce épaississe suffisamment pour napper le dos d’une cuillère (environ 5 à 7 minutes). Ensuite, incorporez la mozzarella râpée, le sel et la muscade (si utilisée) jusqu’à ce que le fromage soit fondu et la sauce bien lisse. Retirez du feu.<\/p>\n\n<h3 data-end=\"2357\" data-start=\"2327\">3. Assemblage et cuisson<\/h3>\n\n<p data-end=\"3230\" data-start=\"2358\">Préchauffez votre four à 190 °C. Graissez généreusement un plat allant au four avec de l’huile d’olive pour éviter que les pâtes ne collent. Farcissez chaque tube de cannelloni avec la préparation de bœuf (une petite cuillère ou une poche à douille facilite l’opération). Disposez les tubes dans le plat préparé en une seule couche. Versez uniformément la sauce à la mozzarella sur les cannellonis farcis, en vous assurant que chaque tube est bien recouvert. Saupoudrez le parmesan râpé sur le dessus pour créer une jolie croûte dorée. Couvrez le plat avec du papier aluminium et enfournez pendant 30 minutes. Puis retirez le papier aluminium et poursuivez la cuisson encore 10 minutes, jusqu’à ce que le dessus soit bien doré et bouillonnant. Sortez du four et laissez reposer 5 minutes avant de servir. Garnissez de persil frais haché pour apporter couleur et fraîcheur.<\/p>\n\n<hr data-end=\"3235\" data-start=\"3232\" \/>\n<h2 data-end=\"3277\" data-start=\"3237\">Pourquoi cette recette fonctionne ?<\/h2>\n\n<p data-end=\"3718\" data-start=\"3278\">Cette version de cannellonis combine la <strong data-end=\"3354\" data-start=\"3318\">cuisine italienne traditionnelle<\/strong> avec une approche accessible et conviviale. La farce au bœuf apporte une viande savoureuse et bien assaisonnée, tandis que la sauce à la mozzarella crée un effet « fromage fondant » ultra-gratifiant. Le tout gratiné au four offre une texture qui séduit à coup sûr. De plus, ce plat est pratique à préparer à l’avance, idéal pour les repas familiaux ou entre amis.<\/p>\n\n<hr data-end=\"3723\" data-start=\"3720\" \/>\n<h2 data-end=\"3750\" data-start=\"3725\">Conseils & variantes<\/h2>\n\n<ul data-end=\"4215\" data-start=\"3751\">\n\t<li data-end=\"3877\" data-start=\"3751\">\n\t<p data-end=\"3877\" data-start=\"3753\">Vous pouvez préparer l’ensemble du plat la veille et simplement cuire au moment de servir, ce qui facilite l’organisation.<\/p>\n\t<\/li>\n\t<li data-end=\"4014\" data-start=\"3878\">\n\t<p data-end=\"4014\" data-start=\"3880\">Pour une version plus légère, remplacez le bœuf par de la dinde hachée ou optez pour une farce végétarienne aux épinards et ricotta.<\/p>\n\t<\/li>\n\t<li data-end=\"4215\" data-start=\"4015\">\n\t<p data-end=\"4215\" data-start=\"4017\">Si vous souhaitez personnaliser la recette, vous pouvez utiliser du gruyère ou de l’emmental à la place de la mozzarella, ou ajouter du basilic frais et de l’origan pour accentuer le côté italien.<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"4220\" data-start=\"4217\" \/>\n<h2 data-end=\"4251\" data-start=\"4222\">Accompagnements suggérés<\/h2>\n\n<p data-end=\"4628\" data-start=\"4252\">Servez ces cannellonis avec une <strong data-end=\"4310\" data-start=\"4284\">salade verte croquante<\/strong> assaisonnée simplement d’huile d’olive et de vinaigre balsamique pour équilibrer la richesse du plat. Un morceau de <strong data-end=\"4450\" data-start=\"4427\">pain à l’ail maison<\/strong> est parfait pour récupérer toute la sauce. Pour une touche italienne complète, commencez par une antipasti de légumes grillés et terminez par un dessert léger comme un tiramisu.<\/p>\n\n<hr data-end=\"4633\" data-start=\"4630\" \/>\n<h2 data-end=\"4649\" data-start=\"4635\">À retenir<\/h2>\n\n<ul data-end=\"4929\" data-start=\"4650\">\n\t<li data-end=\"4723\" data-start=\"4650\">\n\t<p data-end=\"4723\" data-start=\"4652\">Utilisez des tubes de <strong data-end=\"4694\" data-start=\"4674\">cannellonis secs<\/strong>, pas besoin de précuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"4825\" data-start=\"4724\">\n\t<p data-end=\"4825\" data-start=\"4726\">Assurez-vous que la sauce recouvre bien chaque tube, elle permet aux pâtes de cuire uniformément.<\/p>\n\t<\/li>\n\t<li data-end=\"4929\" data-start=\"4826\">\n\t<p data-end=\"4929\" data-start=\"4828\">Laissez reposer le plat après cuisson pour obtenir une texture plus stable et faciliter le service.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"5029\" data-start=\"4931\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/cannellonis-boeuf-mozzarella-cremeuse\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/cannellonis-boeuf-mozzarella-cremeuse<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-blanquette-coco-et-curry.html">
<h2 class="article_title title">Recette : Blanquette Coco et Curry</h2>
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Une envie de douceur mêlée à l’exotisme ? Cette recette de blanquette de poissons au lait de coco et curry est un véritable coup de cœur. Elle marie des morceaux de poisson blanc tendres et des crevettes à une sauce crémeuse parfumée au lait de coco et...
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ob.printPost("Recette : Blanquette Coco et Curry", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"591\" data-start=\"0\">Une envie de douceur mêlée à l’exotisme ? Cette recette de <strong data-end=\"110\" data-start=\"59\">blanquette de poissons au lait de coco et curry<\/strong> est un véritable coup de cœur. Elle marie des morceaux de poisson blanc tendres et des crevettes à une sauce crémeuse parfumée au lait de coco et relevée d’une pointe de curry. Les arômes qui s’en dégagent invitent à voyager vers des horizons tropicaux, tout en restant simple à réaliser au quotidien. C’est un plat léger mais savoureux, parfait pour un dîner en semaine ou un repas convivial. Préparée en environ 35 minutes, elle séduit tant par ses textures que par ses saveurs.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/blanquette-poisson-coco-curry\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Blanquette Coco et Curry\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/fWUUTbnfUw6kEnSi-rYpldOKrbg=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_1c2697_blanquette-coco-et-curry.jpg\" src=\"https:\/\/image.canalblog.com\/fWUUTbnfUw6kEnSi-rYpldOKrbg=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_1c2697_blanquette-coco-et-curry.jpg\" \/><\/a>\n\n<figcaption>Un plat de fruits de mer avec des crevettes et des morceaux de poisson dans une sauce crémeuse, garni d'herbes fraîches et d'épices. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"609\" data-start=\"593\">Ingrédients<\/h2>\n\n<p data-end=\"949\" data-start=\"610\">400 g de poisson blanc (cabillaud ou autre)<br data-end=\"656\" data-start=\"653\" \/>\n300 g de crevettes<br data-end=\"677\" data-start=\"674\" \/>\n3 cuillères à café de fumet de poisson<br data-end=\"718\" data-start=\"715\" \/>\n1 cuillère à café d’huile d’olive<br data-end=\"754\" data-start=\"751\" \/>\n1 échalote<br data-end=\"767\" data-start=\"764\" \/>\n100 ml de vin blanc<br data-end=\"789\" data-is-only-node=\"\" data-start=\"786\" \/>\n15 g de maïzena<br data-end=\"807\" data-start=\"804\" \/>\n1 cuillère à soupe de crème fraîche 15%<br data-end=\"849\" data-start=\"846\" \/>\n100 ml de lait de coco light<br data-end=\"880\" data-start=\"877\" \/>\n2 cuillères à café de curry en poudre<br data-end=\"920\" data-start=\"917\" \/>\nAneth frais<br data-end=\"934\" data-start=\"931\" \/>\nSel et poivre<\/p>\n\n<h2 data-end=\"967\" data-start=\"951\">Préparation<\/h2>\n\n<ol data-end=\"1549\" data-start=\"968\">\n\t<li data-end=\"1134\" data-start=\"968\">\n\t<p data-end=\"1134\" data-start=\"971\">Portez l’eau à ébullition avec le fumet de poisson. Coupez le poisson en cubes et épluchez les crevettes. Pocher quelques minutes dans le bouillon puis réservez.<\/p>\n\t<\/li>\n\t<li data-end=\"1378\" data-start=\"1135\">\n\t<p data-end=\"1378\" data-start=\"1138\">Faites revenir l’échalote hachée dans l’huile d’olive. Ajoutez le vin blanc et laissez réduire. Hors du feu, incorporez le lait de coco, la maïzena et le curry. Ajoutez progressivement le bouillon tout en remuant pour éviter les grumeaux.<\/p>\n\t<\/li>\n\t<li data-end=\"1549\" data-start=\"1379\">\n\t<p data-end=\"1549\" data-start=\"1382\">Remettez le poisson et les crevettes dans la sauce pour les réchauffer doucement. Assaisonnez de sel et de poivre, puis parsemez d’aneth frais juste avant de servir.<\/p>\n\t<\/li>\n<\/ol>\n\n<h2 data-end=\"1577\" data-start=\"1551\">Astuces & suggestions<\/h2>\n\n<ul data-end=\"2039\" data-start=\"1578\">\n\t<li data-end=\"1699\" data-start=\"1578\">\n\t<p data-end=\"1699\" data-start=\"1580\">Pour un service optimal, accompagnez cette <strong data-end=\"1637\" data-start=\"1623\">blanquette<\/strong> d’un riz basmati bien cuit qui absorbera la sauce crémeuse.<\/p>\n\t<\/li>\n\t<li data-end=\"1808\" data-start=\"1700\">\n\t<p data-end=\"1808\" data-start=\"1702\">Vous pouvez aussi proposer des légumes vapeur (haricots verts, chou-fleur) pour une version plus légère.<\/p>\n\t<\/li>\n\t<li data-end=\"1919\" data-start=\"1809\">\n\t<p data-end=\"1919\" data-start=\"1811\">Si vous souhaitez un plat encore plus aérien, optez pour une crème de soja à la place de la crème fraîche.<\/p>\n\t<\/li>\n\t<li data-end=\"2039\" data-start=\"1920\">\n\t<p data-end=\"2039\" data-start=\"1922\">Veillez à ne pas trop cuire le poisson et les crevettes : ils doivent rester tendres et ne pas devenir caoutchouteux.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"2129\" data-start=\"2041\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/blanquette-poisson-coco-curry\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/blanquette-poisson-coco-curry<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-buche-salee-aux-saveurs-de-la-mer.html">
<h2 class="article_title title">Recette : Bûche Salée aux Saveurs de la Mer</h2>
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Laissez-vous séduire par cette bûche salée aux saveurs de la mer, élégante et raffinée : une base moelleuse parfumée de fromage frais, garnie de crabe, de saumon fumé et décorée de gambas et citron pour une touche festive. Idéale pour un apéritif original...
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Posté par Sara à 18:47 - <a href="https://recettesdecuisine.canalblog.com/2025/11/recette-buche-salee-aux-saveurs-de-la-mer.html#ob-comments"><span>Commentaires [<span id="comment-count-35060608">…</span><script>
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ob.printPost("Recette : B\u00fbche Sal\u00e9e aux Saveurs de la Mer", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"88\" data-start=\"71\">Laissez-vous séduire par cette <strong data-end=\"157\" data-start=\"120\">bûche salée aux saveurs de la mer<\/strong>, élégante et raffinée : une base moelleuse parfumée de fromage frais, garnie de <strong data-end=\"247\" data-start=\"238\">crabe<\/strong>, de <strong data-end=\"267\" data-start=\"252\">saumon fumé<\/strong> et décorée de <strong data-end=\"292\" data-start=\"282\">gambas<\/strong> et citron pour une touche festive. Idéale pour un apéritif original ou une entrée chic, cette création marine met en valeur la fraîcheur et la légèreté. Avec sa texture aérienne et sa présentation soignée, elle s’impose comme un plat d’exception pour vos réceptions. Vous impressionnerez vos invités tout en savourant des ingrédients de qualité aux accents iodés.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/buche-salee-aux-saveurs-de-la-mer\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"B\u00fbche Sal\u00e9e aux Saveurs de la Mer\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/EEcw3UP8vDkdZ5zmJDduCAbIPS4=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_735ccd_1737003150894-nl5luvu6.jpg\" src=\"https:\/\/image.canalblog.com\/EEcw3UP8vDkdZ5zmJDduCAbIPS4=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_735ccd_1737003150894-nl5luvu6.jpg\" \/><\/a>\n\n<figcaption>Un plat de roulé de jambon garni de crevettes, d'œufs et de ciboulette, décoré de morceaux de citron. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"674\" data-start=\"658\">Ingrédients<\/h2>\n\n<p data-end=\"1168\" data-start=\"675\">Chair de crabe (200 g, fraîche ou en conserve bien égouttée)<br data-end=\"738\" data-start=\"735\" \/>\nSaumon fumé (150 g, découpé en petits morceaux)<br data-end=\"788\" data-start=\"785\" \/>\nGambas décortiquées (6 pièces, pour la décoration)<br data-end=\"841\" data-start=\"838\" \/>\nFromage frais (250 g, type mascarpone ou Philadelphia)<br data-end=\"898\" data-start=\"895\" \/>\nŒufs (3, séparés en jaunes et blancs)<br data-end=\"938\" data-start=\"935\" \/>\nMoutarde (1 cuillère à soupe)<br data-end=\"970\" data-start=\"967\" \/>\nCrème liquide (10 cl)<br data-end=\"994\" data-start=\"991\" \/>\nCitron jaune (1, pour la décoration et un peu de zeste dans la préparation)<br data-end=\"1072\" data-start=\"1069\" \/>\nCiboulette hachée (1 cuillère à soupe, ou aneth selon préférence)<br data-end=\"1140\" data-start=\"1137\" \/>\nSel, poivre (à convenance)<\/p>\n\n<h2 data-end=\"1187\" data-start=\"1170\">Instructions<\/h2>\n\n<h3 data-end=\"1205\" data-start=\"1188\">Préparation<\/h3>\n\n<p data-end=\"1302\" data-start=\"1206\">Préchauffez le four à 180 °C.<br data-end=\"1238\" data-start=\"1235\" \/>\nSéparez les blancs des jaunes d’œufs dans deux bols distincts.<\/p>\n\n<h3 data-end=\"1323\" data-start=\"1304\">Base crémeuse<\/h3>\n\n<p data-end=\"1458\" data-start=\"1324\">Dans un bol, mélangez les jaunes d’œufs avec le fromage frais, la moutarde et la crème liquide jusqu’à obtenir une texture homogène.<\/p>\n\n<h3 data-end=\"1474\" data-start=\"1460\">Légèreté<\/h3>\n\n<p data-end=\"1603\" data-start=\"1475\">Montez les blancs d’œufs en neige ferme avec une pincée de sel. Incorporez-les délicatement à la préparation à base de jaunes.<\/p>\n\n<h3 data-end=\"1634\" data-start=\"1605\">Ajout des fruits de mer<\/h3>\n\n<p data-end=\"1764\" data-start=\"1635\">Ajoutez la chair de crabe et les morceaux de saumon fumé au mélange et remuez doucement pour ne pas casser la texture aérienne.<\/p>\n\n<h3 data-end=\"1779\" data-start=\"1766\">Cuisson<\/h3>\n\n<p data-end=\"1984\" data-start=\"1780\">Chemisez un moule à bûche (ou un moule rectangulaire) avec du papier sulfurisé. Versez la préparation, lissez la surface et enfournez pendant 30 minutes jusqu’à ce que la bûche soit dorée et bien prise.<\/p>\n\n<h3 data-end=\"2000\" data-start=\"1986\">Finition<\/h3>\n\n<p data-end=\"2158\" data-start=\"2001\">Laissez refroidir complètement avant de démouler. Décorez ensuite avec les gambas, quelques quartiers de citron et parsemez de ciboulette ou d’aneth frais.<\/p>\n\n<h2 data-end=\"2183\" data-start=\"2160\">Conseils & Astuces<\/h2>\n\n<ul data-end=\"2790\" data-start=\"2184\">\n\t<li data-end=\"2275\" data-start=\"2184\">\n\t<p data-end=\"2275\" data-start=\"2186\">Pour une version encore plus raffinée, optez pour du crabe frais plutôt qu’en conserve.<\/p>\n\t<\/li>\n\t<li data-end=\"2371\" data-start=\"2276\">\n\t<p data-end=\"2371\" data-start=\"2278\">Le choix d’un saumon fumé délicat évite que la note fumée ne domine les autres ingrédients.<\/p>\n\t<\/li>\n\t<li data-end=\"2455\" data-start=\"2372\">\n\t<p data-end=\"2455\" data-start=\"2374\">Pensez à bien égoutter votre crabe en conserve pour éviter un excès d’humidité.<\/p>\n\t<\/li>\n\t<li data-end=\"2644\" data-start=\"2456\">\n\t<p data-end=\"2644\" data-start=\"2458\">Servez cette bûche avec une <strong data-end=\"2512\" data-start=\"2486\">salade verte croquante<\/strong> ou des légumes de saison rôtis, ainsi qu’un verre de <strong data-end=\"2585\" data-start=\"2566\">vin blanc frais<\/strong> ou un vin pétillant citronné pour une harmonie parfaite.<\/p>\n\t<\/li>\n\t<li data-end=\"2790\" data-start=\"2645\">\n\t<p data-end=\"2790\" data-start=\"2647\">Cette recette est <strong data-end=\"2680\" data-start=\"2665\">sans gluten<\/strong> à condition de vérifier que tous les ingrédients (moutarde, fromage, etc.) sont bien certifiés sans gluten.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"3102\" data-start=\"3010\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/buche-salee-aux-saveurs-de-la-mer\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/buche-salee-aux-saveurs-de-la-me<\/a>r<\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-oeuf-confit-en-tartine-trop-bon-et-facile-a-faire.html">
<h2 class="article_title title">Recette : Œuf Confit en Tartine Trop Bon et Facile à Faire</h2>
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Laissez-vous séduire par cette tartine gourmande où le jaune d’œuf crémeux confit à l’huile d’olive se marie à merveille avec le pain grillé croustillant, des éclats de parmesan et la fraîcheur de la ciboulette. Un assortiment de textures et de saveurs...
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Posté par Sara à 18:24 - <a href="https://recettesdecuisine.canalblog.com/2025/11/recette-oeuf-confit-en-tartine-trop-bon-et-facile-a-faire.html#ob-comments"><span>Commentaires [<span id="comment-count-35060595">…</span><script>
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ob.printPost("Recette : \u0152uf Confit en Tartine Trop Bon et Facile \u00e0 Faire", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"555\" data-start=\"53\">Laissez-vous séduire par cette <strong data-end=\"105\" data-start=\"84\">tartine gourmande<\/strong> où le jaune d’œuf crémeux confit à l’huile d’olive se marie à merveille avec le pain grillé croustillant, des éclats de parmesan et la fraîcheur de la ciboulette. Un assortiment de textures et de saveurs qui sublime l’<strong data-end=\"338\" data-start=\"324\">œuf confit<\/strong>, le bacon croustillant et le pain rustique. Parfaite pour un <strong data-end=\"425\" data-start=\"400\">brunch maison raffiné<\/strong>, cette recette conjugue simplicité et élégance. En quelques gestes, vous obtiendrez une préparation conviviale et chic à la fois.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/oeuf-confit-en-tartine-trop-bon-et-facile-a-faire\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"\u0152uf Confit en Tartine Trop Bon et Facile \u00e0 Faire\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/nJBTmR7JP7bvNbExBrEfLAPNYoo=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_9f3d41_1737003258338-64wjbl3s.jpg\" src=\"https:\/\/image.canalblog.com\/nJBTmR7JP7bvNbExBrEfLAPNYoo=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_9f3d41_1737003258338-64wjbl3s.jpg\" \/><\/a>\n\n<figcaption>Des tranches de pain garnies de jaune d'œuf, de bacon croustillant et de ciboulette hachée. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2 data-end=\"573\" data-start=\"557\">Ingrédients<\/h2>\n\n<ul data-end=\"735\" data-start=\"574\">\n\t<li data-end=\"600\" data-start=\"574\">\n\t<p data-end=\"600\" data-start=\"576\">2,5 cl d’huile d’olive<\/p>\n\t<\/li>\n\t<li data-end=\"620\" data-start=\"601\">\n\t<p data-end=\"620\" data-start=\"603\">4 jaunes d’œufs<\/p>\n\t<\/li>\n\t<li data-end=\"650\" data-start=\"621\">\n\t<p data-end=\"650\" data-start=\"623\">4 tranches de pain grillé<\/p>\n\t<\/li>\n\t<li data-end=\"678\" data-start=\"651\">\n\t<p data-end=\"678\" data-start=\"653\">½ bouquet de ciboulette<\/p>\n\t<\/li>\n\t<li data-end=\"704\" data-start=\"679\">\n\t<p data-end=\"704\" data-start=\"681\">20 g de parmesan râpé<\/p>\n\t<\/li>\n\t<li data-end=\"735\" data-start=\"705\">\n\t<p data-end=\"735\" data-start=\"707\">2 tranches de bacon grillé<\/p>\n\t<\/li>\n<\/ul>\n\n\n\n<h2 data-end=\"763\" data-start=\"737\">Étapes de préparation<\/h2>\n\n<h3 data-end=\"806\" data-start=\"764\">Étape 1 – Préparer les jaunes d’œufs<\/h3>\n\n<p data-end=\"920\" data-start=\"807\">Versez l’huile d’olive dans un bol puis déposez délicatement les jaunes d’œufs afin qu’ils soient bien enrobés.<\/p>\n\n<h3 data-end=\"956\" data-start=\"922\">Étape 2 – Confire les jaunes<\/h3>\n\n<p data-end=\"1132\" data-start=\"957\">Placez les jaunes d’œufs dans l’<strong data-end=\"1001\" data-start=\"989\">airfryer<\/strong> à 180 °C pendant 30 minutes jusqu’à obtenir une belle texture fondante. Retirez-les avec une écumoire pour éviter de les casser.<\/p>\n\n<h3 data-end=\"1165\" data-start=\"1134\">Étape 3 – Griller le pain<\/h3>\n\n<p data-end=\"1275\" data-start=\"1166\">Grillez les tranches de pain jusqu’à ce qu’elles soient dorées et croustillantes, sans devenir trop sèches.<\/p>\n\n<h3 data-end=\"1312\" data-start=\"1277\">Étape 4 – Monter les tartines<\/h3>\n\n<p data-end=\"1571\" data-start=\"1313\">Déposez sur chaque tranche de pain une portion de jaune confit. Parsemez de ciboulette finement ciselée et de parmesan râpé. Enfin, émiettez le bacon grillé sur chaque tartine. Servez immédiatement pour profiter pleinement de la texture et de la fraîcheur.<\/p>\n\n\n\n<h2 data-end=\"1598\" data-start=\"1573\">Conseils & variantes<\/h2>\n\n<ul data-end=\"2127\" data-start=\"1599\">\n\t<li data-end=\"1766\" data-start=\"1599\">\n\t<p data-end=\"1766\" data-start=\"1601\">Vous pouvez remplacer le bacon par des lardons bien dorés ou choisir une <strong data-end=\"1698\" data-start=\"1674\">version végétarienne<\/strong> en remplaçant par des champignons poêlés ou davantage de fromage.<\/p>\n\t<\/li>\n\t<li data-end=\"1916\" data-start=\"1767\">\n\t<p data-end=\"1916\" data-start=\"1769\">Si vous ne disposez pas d’airfryer, utilisez le four : confire les jaunes au four à 180 °C pendant environ 30 minutes fonctionne tout aussi bien.<\/p>\n\t<\/li>\n\t<li data-end=\"2010\" data-start=\"1917\">\n\t<p data-end=\"2010\" data-start=\"1919\">Pour une version sans gluten, optez pour votre pain sans gluten préféré pour le grillage.<\/p>\n\t<\/li>\n\t<li data-end=\"2127\" data-start=\"2011\">\n\t<p data-end=\"2127\" data-start=\"2013\">Pour un résultat optimal, choisissez un pain au levain ou un bon pain de campagne qui tiendra bien les garnitures.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"2237\" data-start=\"2129\">Recette de cuisine extraite : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/oeuf-confit-en-tartine-trop-bon-et-facile-a-faire\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/oeuf-confit-en-tartine-trop-bon-et-facile-a-faire<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">11 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/recette-bouilli-de-boeuf-aux-legumes.html">
<h2 class="article_title title">Recette : Bouilli de bœuf aux légumes</h2>
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Un plat familial chaleureux et savoureux, idéal pour rassembler petits et grands autour de la table. Parfait pour un repas d’hiver réconfortant, il réchauffe le corps et le cœur grâce à ses arômes riches. Chaque bouchée révèle la profondeur d’un bon bouillon...
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ob.printPost("Recette : Bouilli de b\u0153uf aux l\u00e9gumes", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p data-end=\"202\" data-start=\"86\">Un plat familial chaleureux et savoureux, idéal pour rassembler petits et grands autour de la table.<br data-end=\"160\" data-start=\"157\" \/>\nParfait pour un <strong>repas d’hiver réconfortant<\/strong>, il réchauffe le corps et le cœur grâce à ses arômes riches.<br data-end=\"266\" data-start=\"263\" \/>\nChaque bouchée révèle la profondeur d’un bon bouillon mijoté avec soin, qui fond délicatement en bouche.<br data-end=\"373\" data-start=\"370\" \/>\nSimple et généreux, ce plat transforme un repas ordinaire en un véritable moment de partage et de convivialité.<\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/bouilli-boeuf-legumes\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Recette Bouilli de b\u0153uf aux l\u00e9gumes\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/81WVuiNfrEcLG0Bh-vVhlOfd7_8=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_d19bf5_1744885025620-rxtctbyq.jpg\" src=\"https:\/\/image.canalblog.com\/81WVuiNfrEcLG0Bh-vVhlOfd7_8=\/filters:no_upscale()\/image%2F1436653%2F20251111%2Fob_d19bf5_1744885025620-rxtctbyq.jpg\" \/><\/a>\n\n<figcaption>Bouilli de bœuf aux légumes | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h3 data-end=\"221\" data-start=\"204\">Ingrédients<\/h3>\n\n<p data-end=\"647\" data-start=\"222\">palette de bœuf désossée 1\u202fkg<br data-end=\"254\" data-start=\"251\" \/>\nhuile d’olive 30\u202fml<br data-end=\"276\" data-start=\"273\" \/>\nbouillon de poulet 1\u202fL<br data-end=\"301\" data-start=\"298\" \/>\neau 1\u202fL<br data-end=\"311\" data-start=\"308\" \/>\nbouquet garni d’herbes (thym, laurier, persil)<br data-end=\"360\" data-start=\"357\" \/>\ngousses d’ail 4<br data-end=\"378\" data-start=\"375\" \/>\noignon piqué de clous de girofle 1<br data-end=\"415\" data-start=\"412\" \/>\ngros sel et poivre du moulin au goût<br data-end=\"454\" data-start=\"451\" \/>\nfleur de sel au goût<br data-end=\"477\" data-start=\"474\" \/>\ncarottes pelées 4<br data-end=\"497\" data-start=\"494\" \/>\npanais pelés 4<br data-end=\"514\" data-start=\"511\" \/>\nrutabaga pelé 1<br data-end=\"532\" data-start=\"529\" \/>\npoireaux 2<br data-end=\"545\" data-start=\"542\" \/>\nbranches de céleri 2<br data-end=\"568\" data-is-only-node=\"\" data-start=\"565\" \/>\nharicots verts ou jaunes 450\u202fg<br data-end=\"601\" data-start=\"598\" \/>\npommes de terre rattes 12<br data-end=\"629\" data-start=\"626\" \/>\nchou de Savoie 1<\/p>\n\n<p data-end=\"647\" data-start=\"222\"> <\/p>\n\n<h3 data-end=\"667\" data-start=\"649\">Instructions<\/h3>\n\n<h4 data-end=\"694\" data-start=\"668\">1. Saisir la viande<\/h4>\n\n<p data-end=\"988\" data-start=\"695\">Dans une grande cocotte, chauffez l’huile d’olive à feu moyen\u2011vif. Placez les morceaux de palette de bœuf dans l’huile chaude sans les entasser et laissez colorer 3 à 4\u202fminutes de chaque côté jusqu’à obtenir une belle croûte dorée. Cette étape permet de développer les <strong data-end=\"985\" data-start=\"964\">saveurs profondes<\/strong>.<\/p>\n\n<h4 data-end=\"1019\" data-start=\"989\">2. Préparer le bouillon<\/h4>\n\n<p data-end=\"1351\" data-start=\"1020\">Versez le bouillon de poulet et l’eau dans la cocotte. Ajoutez le bouquet garni, les gousses d’ail légèrement écrasées et l’oignon piqué de clous de girofle. Assaisonnez avec le gros sel et le poivre. Portez à ébullition, écumez soigneusement la surface, puis couvrez et laissez mijoter à feu doux pendant <strong data-end=\"1348\" data-start=\"1326\">2\u202fheures complètes<\/strong>.<\/p>\n\n<h4 data-end=\"1381\" data-start=\"1352\">3. Ajouter les légumes<\/h4>\n\n<p data-end=\"1725\" data-start=\"1382\">Au bout des 2\u202fheures, incorporez tous les légumes préparés (carottes, panais, rutabaga, poireaux, céleri, haricots, pommes de terre, chou). Vérifiez que le liquide couvre presque les légumes; ajoutez de l’eau si nécessaire. Continuez la cuisson à feu doux pendant 20 à 30\u202fminutes jusqu’à ce que les légumes soient tendres mais encore fermes.<\/p>\n\n<h4 data-end=\"1742\" data-start=\"1726\">4. Servir<\/h4>\n\n<p data-end=\"2028\" data-start=\"1743\">Disposez la viande au centre d’un grand plat de service, entourez\u2011la des légumes, puis arrosez généreusement avec plusieurs louches de bouillon chaud. Parsemez d’une pincée de fleur de sel et servez immédiatement, idéalement avec du pain grillé pour un <strong data-end=\"2013\" data-start=\"1996\">repas complet<\/strong> et gourmand.<\/p>\n\n<p data-end=\"2028\" data-start=\"1743\"> <\/p>\n\n<h3 data-end=\"2054\" data-start=\"2030\">Astuces & conseils<\/h3>\n\n<ul data-end=\"2518\" data-start=\"2055\">\n\t<li data-end=\"2161\" data-start=\"2055\">\n\t<p data-end=\"2161\" data-start=\"2057\">Ce plat est encore meilleur <strong data-end=\"2111\" data-start=\"2085\">réchauffé le lendemain<\/strong>, les arômes ont tout le temps de se développer.<\/p>\n\t<\/li>\n\t<li data-end=\"2254\" data-start=\"2162\">\n\t<p data-end=\"2254\" data-start=\"2164\">Pour un bouillon ultra clair, écumez régulièrement pendant la première heure de cuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"2346\" data-start=\"2255\">\n\t<p data-end=\"2346\" data-start=\"2257\">Préparez les légumes en morceaux de taille similaire pour assurer une cuisson uniforme.<\/p>\n\t<\/li>\n\t<li data-end=\"2518\" data-start=\"2347\">\n\t<p data-end=\"2518\" data-start=\"2349\">Variante : remplacez le chou par des courgettes et ajoutez des tomates fraîches en été, ou utilisez de la joue de bœuf ou du jarret pour une version encore plus riche.<\/p>\n\t<\/li>\n<\/ul>\n\n\n\n<h3 data-end=\"2559\" data-start=\"2520\">Pourquoi cette recette est idéale<\/h3>\n\n<p data-end=\"2910\" data-start=\"2560\">Cette recette met en valeur des <strong data-end=\"2641\" data-start=\"2592\">ingrédients simples disponibles toute l’année<\/strong>, tout en offrant un plat généreux capable de nourrir toute la famille. Le bouillon maison devient incroyablement savoureux après la cuisson lente, faisant de ce “bouilli de bœuf aux légumes” un incontournable pour les moments où l’on veut se régaler sans complexité.<\/p>\n\n<p data-end=\"2998\" data-start=\"2912\"><strong data-end=\"2943\" data-start=\"2912\">Recette de cuisine extraite<\/strong> : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/bouilli-boeuf-legumes\" target=\"_new\">https:\/\/mrcuisto.com\/recipes\/bouilli-boeuf-legumes<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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<div class="date-header">7 novembre 2025</div>
<a class="article_link" href="https://recettesdecuisine.canalblog.com/2025/11/paella-poulet-crevettes-safran.html">
<h2 class="article_title title">Recette : Paella poulet crevettes safran</h2>
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Réalisez une paella savoureuse en associant du riz tendre, des pilons de poulet bien dorés, des crevettes, des moules, des tomates et des petits pois. Arôme et couleur sont apportés par le safran, le paprika et le persil. Veillez à cuire chaque ingrédient...
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ob.printPost("Recette : Paella poulet crevettes safran", "\n\n\n <div class=\"ob-sections\">\n \n \n \n <div\n class=\"ob-section ob-section-html \"\n >\n\n<p>Réalisez une paella savoureuse en associant du <strong>riz tendre<\/strong>, des pilons de poulet bien dorés, des crevettes, des moules, des tomates et des petits pois. Arôme et couleur sont apportés par le safran, le paprika et le persil. Veillez à cuire chaque ingrédient avec soin pour obtenir un mélange de <strong>saveurs équilibré<\/strong> et un plat généreusement coloré. Servez bien chaud, agrémenté de quartiers de citron, pour un moment convivial aux accents espagnols. <\/p>\n\n<figure class=\"image-align-center\" style=\"margin:10px 0px 10px 0px\"><a href=\"https:\/\/mrcuisto.com\/recipes\/paella-poulet-crevettes-safran\" rel=\"noreferrer noopener\" target=\"_blank\"><img alt=\"Recette : Paella poulet crevettes safran\" data-amp-height=\"1024\" data-amp-width=\"1024\" data-data-cke-saved-src=\"https:\/\/image.canalblog.com\/3cB9Eojlk7DHE_pNyisZ049AYuI=\/filters:no_upscale()\/image%2F1436653%2F20251107%2Fob_522da8_paella-poulet-crevettes-safran-min.jpg\" src=\"https:\/\/image.canalblog.com\/3cB9Eojlk7DHE_pNyisZ049AYuI=\/filters:no_upscale()\/image%2F1436653%2F20251107%2Fob_522da8_paella-poulet-crevettes-safran-min.jpg\" \/><\/a>\n\n<figcaption>Une paella de poulet et légumes, avec des tomates, des poivrons, des oignons, des pommes de terre et des épinards. | mrcuisto.com<\/figcaption>\n<\/figure>\n\n<h2><strong data-end=\"273\" data-start=\"235\">Ingrédients (pour 4 à 6 personnes) :<\/strong><\/h2>\n\n<p data-end=\"285\" data-start=\"275\"><strong data-end=\"285\" data-start=\"275\">Base :<\/strong><\/p>\n\n<ul data-end=\"973\" data-start=\"286\">\n\t<li data-end=\"342\" data-start=\"286\">\n\t<p data-end=\"342\" data-start=\"288\">300 g de riz à paella (type <em data-end=\"323\" data-start=\"316\">bomba<\/em> ou <em data-end=\"339\" data-start=\"327\">Calasparra<\/em>)<\/p>\n\t<\/li>\n\t<li data-end=\"422\" data-start=\"343\">\n\t<p data-end=\"422\" data-start=\"345\">600 g de blancs de poulet (ou hauts de cuisse désossés), coupés en morceaux<\/p>\n\t<\/li>\n\t<li data-end=\"509\" data-start=\"423\">\n\t<p data-end=\"509\" data-start=\"425\">300 g de crevettes crues décortiquées (gardez quelques-unes entières pour la déco)<\/p>\n\t<\/li>\n\t<li data-end=\"541\" data-start=\"510\">\n\t<p data-end=\"541\" data-start=\"512\">1 oignon jaune moyen, haché<\/p>\n\t<\/li>\n\t<li data-end=\"571\" data-start=\"542\">\n\t<p data-end=\"571\" data-start=\"544\">2 gousses d’ail, émincées<\/p>\n\t<\/li>\n\t<li data-end=\"604\" data-start=\"572\">\n\t<p data-end=\"604\" data-start=\"574\">1 poivron rouge, en lanières<\/p>\n\t<\/li>\n\t<li data-end=\"658\" data-start=\"605\">\n\t<p data-end=\"658\" data-start=\"607\">1 tomate mûre râpée (ou 150 g de pulpe de tomate)<\/p>\n\t<\/li>\n\t<li data-end=\"703\" data-start=\"659\">\n\t<p data-end=\"703\" data-start=\"661\">100 g de petits pois (frais ou surgelés)<\/p>\n\t<\/li>\n\t<li data-end=\"741\" data-start=\"704\">\n\t<p data-end=\"741\" data-start=\"706\">1 L de bouillon de volaille chaud<\/p>\n\t<\/li>\n\t<li data-end=\"815\" data-start=\"742\">\n\t<p data-end=\"815\" data-start=\"744\">1 dose de safran (en pistils de préférence, sinon 1 sachet de poudre)<\/p>\n\t<\/li>\n\t<li data-end=\"860\" data-start=\"816\">\n\t<p data-end=\"860\" data-start=\"818\">1 c. à café de paprika fumé (<em data-end=\"857\" data-start=\"847\">pimentón<\/em>)<\/p>\n\t<\/li>\n\t<li data-end=\"915\" data-start=\"861\">\n\t<p data-end=\"915\" data-start=\"863\">1 brin de romarin frais (optionnel mais délicieux)<\/p>\n\t<\/li>\n\t<li data-end=\"952\" data-start=\"916\">\n\t<p data-end=\"952\" data-start=\"918\">6 à 8 c. à soupe d’huile d’olive<\/p>\n\t<\/li>\n\t<li data-end=\"973\" data-start=\"953\">\n\t<p data-end=\"973\" data-start=\"955\">Sel, poivre noir<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"997\" data-start=\"975\"><strong data-end=\"997\" data-start=\"975\">Pour la finition :<\/strong><\/p>\n\n<ul data-end=\"1044\" data-start=\"998\">\n\t<li data-end=\"1021\" data-start=\"998\">\n\t<p data-end=\"1021\" data-start=\"1000\">Quartiers de citron<\/p>\n\t<\/li>\n\t<li data-end=\"1044\" data-start=\"1022\">\n\t<p data-end=\"1044\" data-start=\"1024\">Persil plat ciselé<\/p>\n\t<\/li>\n<\/ul>\n\n<hr data-end=\"1049\" data-start=\"1046\" \/>\n\n\n<h2 data-end=\"1076\" data-start=\"1051\"><strong data-end=\"1076\" data-start=\"1061\">Préparation :<\/strong><\/h2>\n\n<ol data-end=\"2722\" data-start=\"1078\">\n\t<li data-end=\"1241\" data-start=\"1078\">\n\t<p data-end=\"1241\" data-start=\"1081\"><strong data-end=\"1117\" data-start=\"1081\">Préparez le bouillon au safran :<\/strong><br data-end=\"1120\" data-start=\"1117\" \/>\n\tFaites chauffer votre bouillon, ajoutez-y les pistils de safran et laissez infuser pendant que vous préparez le reste.<\/p>\n\t<\/li>\n\t<li data-end=\"1503\" data-start=\"1243\">\n\t<p data-end=\"1503\" data-start=\"1246\"><strong data-end=\"1271\" data-start=\"1246\">Saisissez le poulet :<\/strong><br data-end=\"1274\" data-start=\"1271\" \/>\n\tDans une grande poêle à paella (ou une large sauteuse), versez l’huile d’olive.<br data-end=\"1359\" data-start=\"1356\" \/>\n\tFaites dorer les morceaux de poulet sur feu moyen-fort jusqu’à ce qu’ils soient bien colorés. Salez et poivrez.<br data-end=\"1476\" data-start=\"1473\" \/>\n\tRetirez-les et réservez.<\/p>\n\t<\/li>\n\t<li data-end=\"1755\" data-start=\"1505\">\n\t<p data-end=\"1755\" data-start=\"1508\"><strong data-end=\"1540\" data-start=\"1508\">Faites revenir les légumes :<\/strong><br data-end=\"1543\" data-start=\"1540\" \/>\n\tDans la même poêle, ajoutez l’oignon, l’ail et le poivron. Faites revenir 5 minutes.<br data-end=\"1633\" data-start=\"1630\" \/>\n\tAjoutez la tomate râpée et le paprika fumé, puis laissez réduire 3 à 4 minutes pour obtenir une base riche (<em data-end=\"1753\" data-start=\"1744\">sofrito<\/em>).<\/p>\n\t<\/li>\n\t<li data-end=\"1935\" data-start=\"1757\">\n\t<p data-end=\"1935\" data-start=\"1760\"><strong data-end=\"1780\" data-start=\"1760\">Ajoutez le riz :<\/strong><br data-end=\"1783\" data-start=\"1780\" \/>\n\tVersez le riz cru dans la poêle, mélangez pour bien l’enrober du <em data-end=\"1860\" data-start=\"1851\">sofrito<\/em>.<br data-end=\"1864\" data-start=\"1861\" \/>\n\tLaissez-le nacrer 1 à 2 minutes (il devient légèrement translucide).<\/p>\n\t<\/li>\n\t<li data-end=\"2193\" data-start=\"1937\">\n\t<p data-end=\"2193\" data-start=\"1940\"><strong data-end=\"1960\" data-start=\"1940\">Cuisson du riz :<\/strong><br data-end=\"1963\" data-start=\"1960\" \/>\n\tVersez le bouillon safrané chaud, ajoutez le poulet, les petits pois et le romarin.<br data-end=\"2052\" data-start=\"2049\" \/>\n\tNe remuez plus ! Laissez cuire à feu moyen pendant environ <strong data-end=\"2133\" data-start=\"2114\">15 à 18 minutes<\/strong>, jusqu’à ce que le riz ait absorbé presque tout le liquide.<\/p>\n\t<\/li>\n\t<li data-end=\"2452\" data-start=\"2195\">\n\t<p data-end=\"2452\" data-start=\"2198\"><strong data-end=\"2225\" data-start=\"2198\">Ajoutez les crevettes :<\/strong><br data-end=\"2228\" data-start=\"2225\" \/>\n\tDisposez les crevettes (et celles entières pour la déco) sur le dessus du riz.<br data-end=\"2312\" data-start=\"2309\" \/>\n\tCouvrez (ou recouvrez d’un papier aluminium) et laissez cuire encore <strong data-end=\"2397\" data-start=\"2384\">5 minutes<\/strong> jusqu’à ce qu’elles deviennent roses et cuites à cœur.<\/p>\n\t<\/li>\n\t<li data-end=\"2599\" data-start=\"2454\">\n\t<p data-end=\"2599\" data-start=\"2457\"><strong data-end=\"2468\" data-start=\"2457\">Repos :<\/strong><br data-end=\"2471\" data-start=\"2468\" \/>\n\tRetirez du feu, couvrez et laissez reposer 5 minutes. Ce temps permet aux saveurs de se fondre et au riz de finir sa cuisson.<\/p>\n\t<\/li>\n\t<li data-end=\"2722\" data-start=\"2601\">\n\t<p data-end=\"2722\" data-start=\"2604\"><strong data-end=\"2618\" data-start=\"2604\">Finition :<\/strong><br data-end=\"2621\" data-start=\"2618\" \/>\n\tParsemez de persil frais, décorez avec des quartiers de citron. Servez directement dans la poêle !<\/p>\n\t<\/li>\n<\/ol>\n\n<hr data-end=\"2727\" data-start=\"2724\" \/>\n\n\n<h2 data-end=\"2756\" data-start=\"2729\">\ud83c\udf4b <strong data-end=\"2756\" data-start=\"2736\">Conseils du chef<\/strong><\/h2>\n\n<ul data-end=\"3104\" data-start=\"2757\">\n\t<li data-end=\"2933\" data-start=\"2757\">\n\t<p data-end=\"2933\" data-start=\"2759\">Pour une touche encore plus authentique, laissez légèrement griller le fond du riz (<em data-end=\"2853\" data-start=\"2843\">socarrat<\/em>) en fin de cuisson — ce petit croustillant doré est très apprécié en Espagne.<\/p>\n\t<\/li>\n\t<li data-end=\"3015\" data-start=\"2934\">\n\t<p data-end=\"3015\" data-start=\"2936\">Vous pouvez ajouter quelques moules ou calamars pour une version plus marine.<\/p>\n\t<\/li>\n\t<li data-end=\"3104\" data-start=\"3016\">\n\t<p data-end=\"3104\" data-start=\"3018\">Si vous aimez les saveurs un peu relevées, ajoutez une pincée de piment d’Espelette.<\/p>\n\t<\/li>\n<\/ul>\n\n<p data-end=\"3104\" data-start=\"3018\"> <\/p>\n\n<p data-end=\"3104\" data-start=\"3018\"><strong data-end=\"2943\" data-start=\"2912\">Recette de cuisine extraite<\/strong> : <a data-ob-kind=\"custom\" href=\"https:\/\/mrcuisto.com\/recipes\/paella-poulet-crevettes-safran\" target=\"_blank\">https:\/\/mrcuisto.com\/recipes\/paella-poulet-crevettes-safran<\/a><\/p>\n <\/div>\n\n\n \n\n <\/div>\n ", "canalblog")
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