Recette propose par Emma Jolaut

Des sabls avec un coeur tout choco et une pointe d'amande amre pour donner un peu de
caractre, c'est d'enfer !
Facile
Pour 6 personnes :
125 g de beurre
une pince de fleur de sel
100 g de sucre
155 g de farine
2cuillres caf de pistaches rduites en poudre
8 g de levure chimique
50 g de jaunes doeufs (environ 2 gros ou 3 petits )
100 g de chocolat noir
2,5 cuillres soupe de crme fraiche liquide entire
70 g de beurre

Prparation : 15 mn
Cuisson : 14 mn
Repos : 60 mn
Temps total : 89 mn

Prparation Petits sabls coeur chocolat-amande amre

1Malaxer le beurre, la fleur de sel, le sucre, la farine, les pistaches en poudre et la levure.
Ajouter les jaunes d'ufs, mlanger bien. taler cette pte entre deux papiers film tirable
pour qu'elle soit d'une paisseur de 0. 5mm. Rserver au frais 1heure.
2Prparer le cur au chocolat : faire fondre au bain marie le chocolat, le beurre, mlanger
puis ajouter la crme fraiche.
Remplir des petits moules avec le chocolat obtenu (j'ai rempli des moules cannels d'une
petite moiti) et rserver au conglateur.
3Prchauffer le four 210C.
Dcouper la pte avec un petit emporte pice ou dfaut un petit verre de la taille de vos
petits moules.
Foncer chaque moule avec un disque de pte, dposer un cur au chocolat congel et
recouvrir d'un deuxime disque de pte sable. Enfourner 14 minutes 210 .
Sortir, laisser tidir avant de dmouler, laisser refroidir sur une grille et dguster.
Pour finir... Si vous prfrez, vous pouvez remplacer l'amande amre par un peu de rhum ou
un autre arme !

Lemon Bars Deluxe Recipe

Recipe Type: Cookie, Christmas Cookie, Lemons, Bar Cookies
Yields: 2 dozen lemon bars
Prep time: 20 min
Cook time: 20 min
Ingredients:
Crust (see recipe below)
4 large eggs, beaten lightly
1-1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely-grated lemon zest (from two large lemons)
2/3 cup freshly-squeezed lemon juice, strained
1/3 cup whole milk
1/8 teaspoon salt
Extra powdered (confectioner's) sugar to decorate finished bars
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Prepare Crust and bake.
While crust is baking, make the Lemon Filling: In a medium bowl, whisk eggs, sugar, and flour; stir
in lemon zest, lemon juice, milk, and salt to blend well. Pour mixture onto top of the baked warm
crust. NOTE: You may set prepared Lemon Filling aside until crust is finished baking. When ready to
pour on warm crust, re-blend Lemon Filling mixture and pour into the warm crust.
Bake for 20 minutes, or until the filling feels firm when touched lightly. Remove from oven and
transfer the pan to a wire cooling rack and cool for 30 minutes. After cooling, grasp the parchment
paper and carefully lift the bars onto a cutting board. Cut into serving size squares or bars, wiping
your knife clean between cuts if necessary.
Sieve powdered or confectioners' sugar over bars and serve. NOTE: The powdered sugar will start
to be absorbed into the Lemon Filling after several hours, but it can be reapplied before serving.
1

Storage: 3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to
prevent drying), or 3 months frozen.

Yields about 2 dozen bars.

Crust:
1-3/4 cups all-purpose flour
2/3 cup powdered (confectioner's) sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup unsalted butter, room temperature
Extra softened butter for greasing pan
Lightly butter a 13- x 9-inch baking dish and line with parchment paper or wax paper allowing
edges to come over the sides.
Pulse flour, powdered sugar, cornstarch, and salt in food processor. Add butter and blend, 8 to 10
seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared
baking pan and press firmly into an even layer with slightly raised sides to hold in the filling.
Refrigerate for about 30 minutes and then bake until golden brown, about 20 to 30 minutes;
remove from oven, place on a wire cooling rack, and let cool slightly. After crust is finished baking,
reduce oven temperature to 325 degrees.

Chai Tea - Masala Chai - Spiced Milk Tea

1

Recipe Type: Beverage, Tea Drinks

Yields: 3 cups
Prep time: 15 min

Ingredients:
2 cups water
3 black tea bags or 1 tablespoon loose organic black tea*
1 cinnamon stick
6 whole green cardamom pods, crushed or about 1/4 teaspoon seeds
4 whole cloves
Dash nutmeg
1 (1-inch) piece fresh ginger root, peeled and sliced
1 (6-inch) piece vanilla bean (cut up into 1-inch pieces) or 1 teaspoon pure vanilla
extract
4 black peppercorns
2 tablespoons brown sugar
2 cups low fat or whole milk
* Decaffeinated tea leaves can also be used, but increase the amount of tea by either 1
teaspoon loose tea or 1 tea bag to make up for the loss in flavor.

Preparation:
In a large saucepan, add the water, tea bags, cinnamon stick, cardamom pods, cloves,
nutmeg, ginger, vanilla bean, peppercorns, and brown sugar. Bring just to a boil; then
cover and reduce the heat to low. Let simmer for approximately 5 minutes depending on
how strong a spice flavor you want.
Add milk and slowly bring just to simmer (do not boil the milk), then remove from heat.
Strain mixture through strainer or coffee filters; press on the spices and tea with a spoon
to extract all the fragrant liquids.
NOTE: Many people make the tea base ahead of time, adding the milk when they are
ready to serve.
Serve hot or in a tall glass filled with ice.
Store unused portion in the refrigerator.
Makes 3 cups.

Porc aigre-doux la cantonnaise au crockpot

Source : Inconnue

2 lbs de porc en lanires

1 poivron vert en lanires
oignon en tranches minces
tasse de cassonade
2 c. table de fcule de mas
2 tasses de morceaux d'ananas goutts (rserver le jus)
tasse de vinaigre de cidre
tasse d'eau
1 c. table de sauce soya
c. th de sel

Placer le porc dans la mijoteuse. Ajouter le poivron et l'oignon. Dans un bol, mlanger la
cassonade et la fcule. Ajouter 1 tasse du jus d'ananas, le vinaigre de cidre, l'eau, la sauce soya
et le sel. Mlanger jusqu' homognit. Verser sur la viande et les lgumes. Couvrir et cuire
low de 6 8 heures. Une heure avant la fin de la cuisson, ajouter les ananas et bien mlanger.
Dinde aux poivrons
http://www.ptitchef.com/recettes/poulet-a-la-marocaine-aux-olives-au-crock-potmijoteuse-fid-310708