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Personal Cookbook
Voir d'autres recettes de Dhal et essayer de combiner le meilleur pour en faire une seule recette de base dans recettes/dhal.md
.
Ma cuisine végétarienne, p. 321
En 2H je cuisine Veggie pour toute la semaine
Ma cuisine végétarienne
Salades complètes
Internet
Personnel
Chou pour les niveaux + farce carotte/tomate/tofu + sauche béchamel + mozzarella
Ma cuisine végétarienne p. 89
Ma cuisine végétarienne p. ?
Ma cuisine végétarienne p. 158
Créer un tableau qui rassemble les recettes et infos.
Ajouter une section "Base, sauce...".
Recette | Type | Saisonnalité | ... |
---|---|---|---|
Curry de printemps | Plat principal | Avril à juin | ... |
Betterave et chèvre | Entrée | Mai à octobre | ... |
In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant.
Add the sweet potato, carrot, and pumpkin and fry for another few minutes.
Add the apple, stock and vanilla essence. Season with pepper and salt. Stir, cover with a lid and simmer for 20 minutes until the ingredients are soft.
Once cooked add the butter, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required – you want a hint rather than a definite flavour. Add more stock or water to thin.
Remplacer par leur équivalent en grammes les mesures suivantes :
* `1 verre` de sucre roux
* `1.5 verre` de farine
* `1 poignée` de raisins secs
Dans la recette du cheesecake, indiquer à quelle température mettre le four : Enfourner et faire cuire pendant 15 minutes.
Rédiger la recette dans le fichier recettes/dhal.md
.
La base est dans le livre Ma cuisine végétarienne pour tous les jours, page 186.
Put the cream, milk, bay, a sprig of thyme, the garlic and ¼ tsp freshly grated nutmeg in a saucepan, and bring to the boil. Take the pan off the heat and leave to infuse for 10 mins. Heat oven to 180C/160C fan/gas 4.
Grease a large baking dish with the butter, then layer up the butternut squash, adding seasoning and a few thyme leaves as you go. Pour over the infused cream, leaving the bay and thyme on the top.
Cover the dish with foil and bake for 30 mins. Uncover, press the squash as far under the level of the liquid as you can, then scatter with the cheese. Bake, uncovered, for 30 mins more until the butternut is tender and the whole dish is bubbling and golden. Let stand for 10 mins or so before serving.
Proposer plusieurs types de garnitures.
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