{"id":33,"date":"2022-12-10T14:20:09","date_gmt":"2022-12-10T13:20:09","guid":{"rendered":"https:\/\/sarlfariborne.wordpress.com\/?page_id=33"},"modified":"2023-06-22T10:36:16","modified_gmt":"2023-06-22T08:36:16","slug":"recettes","status":"publish","type":"page","link":"https:\/\/sarl-fariborne.fr\/index.php\/recettes\/","title":{"rendered":"Recettes"},"content":{"rendered":"\t\t
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Les bienfaits de la ch\u00e2taigne<\/u><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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La ch\u00e2taigne est deux fois plus calorique que la pomme de terre, elle fait partie des fruits \u00e9nerg\u00e9tiques (180 kcal\/100 gr), sans pour autant jouer sur votre ligne. Car par sa consistance et sa richesse en fibre elle est rassasiante et donne de l'\u00e9nergie dans la dur\u00e9e. Elle contient des acides gras insatur\u00e9s qui chassent le mauvais cholest\u00e9rol, ainsi que du potassium et du fer qui sont indispensables au bon fonctionnement musculaire. Elle renferme des glucides lents et des vitamines B qui vous font emmagasiner de l'\u00e9nergie, et vous assure une bonne vitalit\u00e9. La farine de ch\u00e2taigne et conseill\u00e9e pour les sujets intol\u00e9rants au gluten. <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Nos recettes gourmandes<\/u><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cousinat<\/strong><\/p>\n

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R\u00e9hydrater les ch\u00e2taignes pendant une nuit compl\u00e8te en les laissant tremper dans l’eau. Le lendemain, les mettre \u00e0 cuire dans de l’eau sal\u00e9e \u00e0 feu doux pendant environ 2h, les ch\u00e2taignes doivent rester fermes. Une fois cuitent les ch\u00e2taignes peuvent se servir avec ou sans leur liquide de cuisson ou avec un peu de cr\u00e8me fra\u00eeche.<\/p>\n

Ingr\u00e9dients:<\/span> 100 gr de ch\u00e2taignes, 500 ml d’eau, sel.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Moelleux \u00e0 la Farine de Ch\u00e2taigne <\/strong><\/p>\n

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Dans un bol versez le sucre avec les jaunes, m\u00e9langez jusqu’\u00e0 ce que la pr\u00e9paration blanchisse. Ajoutez le lait, l’huile et m\u00e9langez \u00e0 nouveau. Ajoutez la farine, la levure et la pinc\u00e9e de sel. Battez ensuite les blancs en neige. Ajoutez progressivement les blancs en neige dans la pr\u00e9paration. Beurrez et farinez le moule et versez la pr\u00e9paration. Faite cuire 30 minutes au four \u00e0 180\u00b0c (four pr\u00e9chauffer).<\/p>\n

Ingr\u00e9dients:<\/span> 160gr de farine de ch\u00e2taigne, 150gr de sucre roux ou blanc, 90ml d’huile de tournesol, 100ml de lait, 4 oeufs, 1 pinc\u00e9e de sel, 1 sachet de levure chimique.<\/i><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Salade C\u00e9venole<\/strong><\/p>\n

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Laver la salade verte, puis d\u00e9posez les tranches de magret de canard fum\u00e9, \u00e9mincez l’oignon doux. Faite griller le pain. Ajoutez les noix,\u00a0 les ch\u00e2taignes au centre, disposez les toasts de p\u00e9lardons chaud et arrosez de vinaigrette.\u00a0<\/p>\n

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Ingr\u00e9dients:<\/span> 1 Salade verte, 1 bocal de marrons au naturel, noix, 4 p\u00e9lardons, 1 oignon doux, 4 tranches de pain de campagne, 1 paquet de magret de canard fum\u00e9. Pour la vinaigrette: huile d’olive, vinaigre, sel, poivre et 1 cuill\u00e8re de miel de ch\u00e2taignier.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Sanglier accompagn\u00e9 de\u00a0 choux et de ch\u00e2taignes\u00a0<\/strong><\/p>\n

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Couper le sanglier en petits morceaux et l’assaisonner avec du vin rouge, de l’ail \u00e9cras\u00e9 du laurier, du sel et du poivre. Dans une casserole, mettre l’oignon, l’ail hach\u00e9 et l’huile et faire suer pendant 5 minutes. Ajouter les petits oignons, le sanglier marqu\u00e9 \u00e0 l’huile, les tomates coup\u00e9es et \u00e9pluch\u00e9es, le fond de sanglier et cuire pendant 50 minutes en mouillant au jus de viande. Cuire les choux et les pommes de terres avec leurs peau, griller le pain et blanchir les ch\u00e2taignes. Mettre tout les ingr\u00e9dients: dans une casserole d’argiles.<\/em><\/p>\n

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Ingr\u00e9dients pour 4 personnes:<\/span> 1000 gr de sanglier, 400 gr de ch\u00e2taignes, 300 gr de pommes de terre, 400 gr d’oignons, 200 gr de tomates bien m\u00fbres, 200 gr de choux, 200 gr de petits oignons, 4 tranches de pains, l’huile, jus de viande, laurier, ail, sel, poivre.<\/em><\/p>\n

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\u00a0<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Les bienfaits de la ch\u00e2taigne La ch\u00e2taigne est deux fois plus calorique que la pomme de terre, elle fait partie<\/p>\n

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