tag:blogger.com,1999:blog-12225491942418131572024-03-22T03:12:01.507+01:00Bombay-Bruxelles
(BombayBruxelles@gmail.com)Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.comBlogger554125tag:blogger.com,1999:blog-1222549194241813157.post-22463663342506527102017-10-12T09:00:00.000+02:002017-10-12T09:00:00.201+02:00Pickles indiens de citrons et de dattes séchés - Lime and Dried Dates pickles<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">J’ai la plus profonde admiration pour <a href="https://isingcakes.wordpress.com/" target="_blank">Preeti Deo</a>, rencontrée sur les
réseaux sociaux et qui est blogueuse. Elle est la gardienne de la cuisine
traditionnelle de l’Etat de Maharashtra. Elle a essayé toutes les recettes du
livre ‘Ruchira’ qui est une véritable bible sur cette cuisine. Sur une page
Facebook dédié à garder les traditions culinaires vivantes, elle avait parlé une
technique pour conserver les dattes séchées, les khareks. Les khareks sont des
dattes crues séchées. Elles sont moins sucrées et un peu astringent comme les
dattes fraîches.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Preeti
trempait les dates séchées qui sont très dures dans du jus de citron pour les
réhydrater et les ramollir. Le résultat est quelque chose de mieux que les
bonbons ! Les dattes ont un goût sucré-salé et l’astringence diminue
considérablement. J’ai utilisé 500g de dattes séchées et j’ai obtenu une plaque
entière de dattes émincées. J’ai fait un pickles avec les dates et des citrons.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Pickles indiens de citrons et de dattes séchés<o:p></o:p></b></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-align: justify;"><b><span style="color: #cc0000;">Ingrédients</span></b></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">500g de Khareks (dattes crues séchées)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Du jus de citron pour couvrir les kharek (environ 1-2 cups)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">1 kg de dattes coupés en 8<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">4 càs de sel marin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">1 càs de fenugrec en poudre<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">4 càs de graines de moutarde écrasées<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">4 càs de piment en poudre<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">1 càs de curcuma<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #cc0000;"><b>Méthode</b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Mettre les kharek dans un saladier en verre et les couvrir avec le jus
de citron.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Le lendemain elles seront réhydratées.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Dénoyauter-les et les émincer.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Mettre dans une plaque et laisser sécher à l’air libre pendant 2-3 jours.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Dans un bocal stérilisé, mélanger le citron et le sel.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Le lendemain
il doit avoir pas mal de saumure.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Ajouter
les dattes et les épices.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Bien mélanger
et laisser mariner pendant une semaine avant de le consommer.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHcCxLFPcj_v2kxVg6ltyTvBsI_FqlVlrztD3_FFQVN2ufUYW-dHmOgOnjOj0Q4silaWzhKwYEyfCmGcnB6NeO2f6diKPPzjFLYC_RBuytszvHBM2jyy5jNHN3qyA4RmbhNJCKDQtIF6o/s1600/20170518_172230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="1010" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHcCxLFPcj_v2kxVg6ltyTvBsI_FqlVlrztD3_FFQVN2ufUYW-dHmOgOnjOj0Q4silaWzhKwYEyfCmGcnB6NeO2f6diKPPzjFLYC_RBuytszvHBM2jyy5jNHN3qyA4RmbhNJCKDQtIF6o/s640/20170518_172230.jpg" width="640" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">***<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><a href="https://isingcakes.wordpress.com/" target="_blank">Preeti Deo</a> a friend I
made on social media is a blogger for whom I have the most profound admiration.
She is the guardian of traditional Maharashtrian cuisine. She has tried every
recipe from the prolific book on Maharashtrian cuisine Ruchira by Kamalabai
Ogale. On a Facebook page dedicated to keeping the Maharashtrian food customs
alive, Preeti mentioned a technique for pickling dried raw dates, called
Kharek. Kharek are raw dates that are sun dried. They are mostly used in
pickles and are not too sweet and a bit astringent like fresh dates. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Preeti soaked the
kharek which are extremely hard in lemon juice to rehydrate and soften them and
dried them again. You end up with something that’s better than candy! The dates
become sweet and sour and the astringency reduces considerably. I had soaked
half a kilo of kharek and ended up with a baking tray full of sliced kharek. I
therefore went on to make a pickle with some more lemons.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Lime and Dried Dates pickles<o:p></o:p></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #cc0000;">Ingredients</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">500g Kharek<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Lemon juice to cover
the kharek (about 1-2 cups)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1kg lemons cut in 8<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">4 tbsp sea salt<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 tbsp fenugreek
powder<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">4 tbsp split mustard
seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">4 tbsp chilli powder<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 tbsp turmeric
powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #cc0000;"><b>Method</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Put the kharek in a
glass bowl and cover with lemon juice.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">The next day, the
dates will be plump.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">De-seed and chop
them.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Line a baking tray
with baking paper and spread out the dates in a single layer.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Dry at room
temperature in an airy place for around 2-3 days till dried.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Mix the lemons with
the salt and put them in a clean jar.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">The next day a good
amount of brine should have formed.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Mix the lemons with
the dates and the spices.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Let the pickle
marinate for a week before you eat it.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">***<o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-77398196082730281772017-10-08T10:04:00.001+02:002017-10-08T10:05:45.368+02:00Beef and Guinness Stew - Irish Beef Club<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKSrW1Ukdgru1gEG2uz78ogrcz284eJsH0LHg-g9MUmiyeoiRVBsxmEasnyJuiJa3QXzJVcn1ceoZPr2cpX_phffmEu4hkoJ2zUpmWH4D_ZoF6F2gVCL65tQ7I_WLTXGHl3WxQ72uLvzG/s1600/mosaic66171902982abf148def409da05e575e94956c60.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="660" data-original-width="825" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKSrW1Ukdgru1gEG2uz78ogrcz284eJsH0LHg-g9MUmiyeoiRVBsxmEasnyJuiJa3QXzJVcn1ceoZPr2cpX_phffmEu4hkoJ2zUpmWH4D_ZoF6F2gVCL65tQ7I_WLTXGHl3WxQ72uLvzG/s640/mosaic66171902982abf148def409da05e575e94956c60.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mes lecteurs savent que j’aime bien le <a href="http://www.bordbia.ie/Pages/Default.aspx" target="_blank">Board Bia</a>, l’organe de promotion
de produits agricoles irlandais. J’aime les produits qu’ils mettent en avant
avec passion.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le Board Bia a créé le Chef’s Irish Beef Club en 2004. Ce club réunit
des chefs célèbres qui croient en la qualité du bœuf irlandais et qui l’utilise
dans leur cuisine. Le club compte environ 90 chefs venant de 9 pays à travers
le monde. J’étais invitée à l’intronisation de <a href="http://www.brinzl.be/" target="_blank">Laure Genonceaux, la Cheffe de Brinzl,</a>
un restaurant où officie la brillante cheffe puisant son inspiration de ses
racines mauriciennes. Elle est la première cheffe à rejoindre ce club exclusif.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Grâce à des vastes pâturages du pays, le bétail irlandais passe la majorité
de temps à paître l’herbe riche. Ca se voit dans la qualité et le goût de la
viande. Pendant ce voyage, j’ai découvert la race Hereford. Une technique
unique d’accrocher les carcasses permet à rendre la viande très tendre naturellement.
On trouve le bœuf Hereford facilement dans la plupart des supermarchés en
Belgique.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">En honneur à ce voyage j’ai fait le ‘<a href="http://www.donalskehan.com/recipes/beef-and-guinness-stew/" target="_blank">Beef and Guinness stew</a>’ de Donal
Skehan. C’est une recette hyper simple et goûteuse.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Beef and Guinness stew<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 càs d’huile de colza<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 kg de boeuf, coupés en morceaux<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 oignon, haché<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 carottes, coupées<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 branches de céleri<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d’ail<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">150ml de bouillon de bœuf<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500ml de Guinness<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel marin et poivre<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 feuille de laurier<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">30g de farine<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Dans une cocotte, faire chauffer l’huile et faire colorer la viande en
plusieurs fois.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Transférer et réserver la viande.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter encore un peu d’huile si nécessaire et faire frire l’oignon, les
carottes et le céleri.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Remettre la viande dans la cocotte avec l’ail.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le bouillon, le Guinness, la feuille de laurier et assaisonner.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Mijoter doucement pendant environ 1½ h où jusqu’à ce que la sauce soit
réduit.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Si la sauce n’est pas réduit, passer la et mélanger un peu de jus avec
la farine et puis y ajouter tout le jus restant.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Faire cuire jusqu’à ce que la sauce s’épaississe.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Servir avec la purée de pommes de terre ou une baguette croustillante.<span style="background: white; color: #222222;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFvgMaTYtkPVtSG7SulbWjdV0jrmyHTWuoJBN0EUAaX-RHyvFMdTVitf8oiADNuK0Emrx4HCOGKyRTt4vHVXzlfsR16UvBcZ1MA9-YBkM24tKwmqR3e881rTkr0EZQA8yGAnJqWn0BJ56/s1600/mosaic08224b022b00c35ca0a771f39f0d64968008dda1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFvgMaTYtkPVtSG7SulbWjdV0jrmyHTWuoJBN0EUAaX-RHyvFMdTVitf8oiADNuK0Emrx4HCOGKyRTt4vHVXzlfsR16UvBcZ1MA9-YBkM24tKwmqR3e881rTkr0EZQA8yGAnJqWn0BJ56/s640/mosaic08224b022b00c35ca0a771f39f0d64968008dda1.jpg" width="640" /></a></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">My readers
know that <a href="http://www.bordbia.ie/Pages/Default.aspx" target="_blank">Board Bia</a>, the Irish Food Board is one of the rare associations with
which I collaborate. I like the quality of the foods that the Board Bia
promote.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Board Bia
formed the Chef’s Irish Beef Club in 2004. This club unites famous star chefs
that believe in and use Irish beef in their cuisine. The club has about 90
chefs from 9 countries around the world. I was invited to the enthronement of
<a href="http://www.brinzl.be/" target="_blank">Laure Genonceaux, the Chef of Brinzl</a>, a restaurant in which the brilliant chef
draws her inspiration from her Mauritian roots. She was the first lady chef to
join this exclusive club.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Irish beef
is grass-fed, thanks to the vast pastures of the country. Of course, that
transpires in the quality and the taste of the beef. During this trip, I was
introduced the Hereford cattle race. A unique technique of hanging the
carcasses allows for the meat to be naturally tender. The cattle, adapted to
the climate of the country, spend most of their grazing in the rich pastures.
Hereford beef is easily available in most supermarkets in Belgium.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB" style="background: white;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In honour of this trip, I made <a href="http://www.donalskehan.com/recipes/beef-and-guinness-stew/" target="_blank">Donal Skehan’s Beef and Guinness stew</a>. It’s a simple and tasty recipe. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><span lang="EN-GB" style="background: white;">Beef and Guinness stew</span><span lang="EN-GB"><o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1-2 tbsp
of rapeseed oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1kg
shoulder of beef, cut into one inch chunks<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 onion,
chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 carrots,
chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 celery
sticks, roughly chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cloves
garlic, finely sliced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">150ml beef
stock<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500ml of
Guinness<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Sea salt
and ground black pepper<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 bay leaf<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">30g of
plain flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the
oil in a large pot and brown the meat in two batches, be careful not to
overcrowd the pan. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Remove and
set aside on a plate. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add
another drop of oil if you need it and then fry off the onion, carrots and
celery. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the
meat back into the pot along with the garlic.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Pour in
the stock, Guinness, one bay leaf and season to taste. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Simmer
gently for about 1 1/2 hours until the liquid has reduced. If the sauce isn’t
thick enough strain the juices into a bowl and then transfer to a small sauce
pan.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix a
little of the sauce with the flour over heat until you have a smooth paste,
then whisk through the rest of the liquid. Simmer gently until you have a
thickened sauce, then tip back over the meat. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve with
mashed potatoes or crusty bread.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw4gUw6noP38VQcMVeHZFfeYjiEqi4BwcF0hnwZ7ir-8BJ1fUceqNhuECS2EoTpPpKzUDy-zoyeeqOpQTSry-hYi6yeYa3VZVJDAKEQzu3Y75qKYOkdWlEaEytHKhmrUznKJVTOp4gbls/s1600/20171002_195836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="1083" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw4gUw6noP38VQcMVeHZFfeYjiEqi4BwcF0hnwZ7ir-8BJ1fUceqNhuECS2EoTpPpKzUDy-zoyeeqOpQTSry-hYi6yeYa3VZVJDAKEQzu3Y75qKYOkdWlEaEytHKhmrUznKJVTOp4gbls/s640/20171002_195836.jpg" width="640" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***</span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-18293927848972875422017-08-20T09:14:00.000+02:002017-08-20T09:14:48.037+02:00Salade de haricots mungos germés – Sprouted mung beans salad<div class="MsoNormalCxSpFirst" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo938dvxeHIex_hu8c3Bup0_iadX6huFxagU2Ultd1w1vS2birGOJZ_W90HkCwQ2y8Edy2ZtX6VwkB9bCxd_fWHkrYqdkKAQZW_tEhkTtKGmvkIpaY28HqkfvCN8L_zOrRil6_q_m11LfO/s1600/20170814_190651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="1010" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo938dvxeHIex_hu8c3Bup0_iadX6huFxagU2Ultd1w1vS2birGOJZ_W90HkCwQ2y8Edy2ZtX6VwkB9bCxd_fWHkrYqdkKAQZW_tEhkTtKGmvkIpaY28HqkfvCN8L_zOrRil6_q_m11LfO/s640/20170814_190651.jpg" width="640" /></a></div>
<div class="MsoNormalCxSpFirst" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">On a tous entendu dire que les graines et les légumineuses germés sont
excellents pour la santé ! Dès que processus de la germination débute, il
y a des minéraux, vitamines, oligo-éléments, et enzymes qui forment dans les
graines. En plus, ils deviennent très digestes et les vitamines et minéraux y
contenus sont facilement assimilés !<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Si on regarde sur l’Internet et dans les magasins bio, on propose des
tas de gadgets et équipements alors qu’il ne faut rien de tout ça ! Juste
une passoire ou un saladier et une étamine ou une serviette de cuisine
suffiront. C’est vraiment un jeu d’enfant d’en faire.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">En Inde, depuis toujours on germe les graines et les légumineuses. On en
consomme beaucoup pendant la mousson quand on ne trouve pas de légumes frais.
On consomme cru tous les graines et les légumineuses qui sont plus petits que
des pois chiches. Mais j’aime bien les manger aussi légèrement cuits à la
vapeur.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Voici une salade de haricots mungos germés que j’ai mangé en
accompagnement à un repas et que j’ai utilisé pour faire un pani puri (la
recette suivra).<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Salade de haricots mungos germés<o:p></o:p></b></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingrédients pour 4<o:p></o:p></b></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Pour germer les haricots: </b></span><o:p></o:p></span><span style="font-family: "georgia" , "times new roman" , serif;">(à préparer 2 à 4 jours auparavant)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">250ml de haricots mungo <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour la salade<o:p></o:p></b></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 petit oignon rouge, haché<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de curcuma<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 tomate, coupé en petits des<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">4 brins de coriandre, ciselés (feuilles et tiges)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 brins de basiliques ciselés (feuilles uniquement)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Jus d’un citron<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 radis rouges, émincés<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 piment vert, haché<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel d’Himalaya ou autre gros sel<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Pour germer les haricots :</b></span><o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Laisser tremper au moins 8h les haricots dans un saladier. Il faut que
l’eau couvre complètement les haricots.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Après 8h, égoutter les haricots, placer les dans une étamine ou
serviette de cuisine humidifié.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir et laisser dans un égouttoir qu’on met dans un saladier environ
24h.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Arroser de quelques gouttes d’eau de temps à autre – le linge doit être
à tout moment humide mais pas mouillé.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Au bout de 24h les graines avaient germé et avaient une racine d’environ
2cm (voir photo).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">En cuisine indienne, on les consomme à cette taille, si on préfère on
peut laisser encore pousser, mais dans ce cas, il faut les rincer et égoutter
tous les jours.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour la salade :<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger les haricots germés avec le curcuma et cuire à la vapeur
pendant environ 5-7 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir et mélanger avec tous les autres ingrédients.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Servir frais !<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaPm-8m8kk9psGO7yUhkQqysB6NwpFC0YLGZ2dOf9jeAPJ5q9okuOgkTVHs-4xjzC9EeYxhOiSQ2wjDEEp4y4VltMlJXhjOr6KWHCVM9xaYkBBS_9I6R8RaY0j5Z8Zd3Nq8JsV7VUqzq2/s1600/20170814_120331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="1010" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuaPm-8m8kk9psGO7yUhkQqysB6NwpFC0YLGZ2dOf9jeAPJ5q9okuOgkTVHs-4xjzC9EeYxhOiSQ2wjDEEp4y4VltMlJXhjOr6KWHCVM9xaYkBBS_9I6R8RaY0j5Z8Zd3Nq8JsV7VUqzq2/s640/20170814_120331.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">We’ve all
heard that sprouted grains and beans are excellent for our health. As soon as the
germination process begins, many vitamins, minerals, trace elements and enzymes
are formed. Plus, they come more easily digestible and the vitamins and
minerals are assimilated more easily.<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB">When you
surf on the Internet and you visit organic stores, you’ll find loads of
equipment and gadgets that you don’t need any of these! Just a colander or a
bowl and a cheesecloth or a kitchen towel will do. </span>It’s as easy as that!<o:p></o:p></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In India we’ve always sprouted beans. We eat them
often during the monsoon season when fresh vegetables are not easily available.
It’s said that you can eat any sprout smaller than a chickpea raw. I like to
lightly steam them.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Here is a sprouted mung bean salad that I used as a
side dish for a meal and I also used it to make pani puris (the recipe will
follow)<o:p></o:p></span></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><span lang="EN-GB">Sprouted mung
beans salad</span><span lang="EN-US"><o:p></o:p></span></b></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients
for 4<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">For the
sprouts: </span></b><span style="color: #38761d;">(to be prepared 2 to 4 days in advance)<o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">250ml
mung beans <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>For the
salad<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small
red onion, chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp
turmeric<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small
tomato chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 stems
of coriander chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 stem of
basil (leaves only), chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Juice of
one lemon<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 red
radish, chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 green
chilli chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Himalayan
salt<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">To sprout
the beans:</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Soak the
beans for 8 hours. The beans should be completely covered.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Drain and
place in a humid cheesecloth or kitchen towel.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Leave in
a colander that you can put in a bigger bowl or directly in a bowl.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Sprinkle some
water – the towel should always be humid but not very wet.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">After 24
hours the sprouts will be around 2cm long (see photo).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In Indian
cuisine, we eat the sprouts at this stage but if you wish you can allow it to
sprout for longer. In this case, rinse and drain them every day.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>For the
salad:<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix the
sprouts with the turmeric and steam for around 5-7 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cool and
then mix will all the ingredients.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Serve chilled.</span><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7ud6tsCC4bm27JkFbYcDBY8Kw8Lxbsw6Oa7rUhTHB2Zj4_DX_I9N0WwfGJntH7zdgIznBFMOxGad4ArvUAyT_AzpIVLXJUFX0mU9ZhWhXL-p8tde91oV5oanRiOAQlAe4JkLVn5By1A3/s1600/chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7ud6tsCC4bm27JkFbYcDBY8Kw8Lxbsw6Oa7rUhTHB2Zj4_DX_I9N0WwfGJntH7zdgIznBFMOxGad4ArvUAyT_AzpIVLXJUFX0mU9ZhWhXL-p8tde91oV5oanRiOAQlAe4JkLVn5By1A3/s320/chilli.jpg" width="320" /></a></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-17666170571617301272017-08-09T19:15:00.000+02:002017-08-09T19:15:01.205+02:00Pains farcis - stuffed bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnURoPi6YpCAzcuPYBMBGoXSrGbP1r2mwn2dEaFJShjKWpxFvaSMfC84aRsXZIKGkpirw2RjVMfoPzcLLMZjHceQLq9wWL8GliWmO5TpI8-lOBPpmWq7hyphenhyphenYc5Ai1fGisZ8HiflT6fE8KZ/s1600/20170805_200413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnURoPi6YpCAzcuPYBMBGoXSrGbP1r2mwn2dEaFJShjKWpxFvaSMfC84aRsXZIKGkpirw2RjVMfoPzcLLMZjHceQLq9wWL8GliWmO5TpI8-lOBPpmWq7hyphenhyphenYc5Ai1fGisZ8HiflT6fE8KZ/s640/20170805_200413.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dimanche dernier nous avons eu notre pique nique annuel des blogueurs à Liège et j’ai fait ces petits pains farcis avec de la viande haché. Vous connaissiez le plat américain Sloppy Joe (Joe Débraillé) – qui est un pain hamburger farci avec un ragu bolognese? Et bien, mes petits pains sont pareils, mais pas débraillé parce que le pain entoure toute la farce et du coup, c’est plus facile à manger ! C’est extrêmement facile à préparer et ils sont délicieux ! Préparer les la veille pour que toutes les saveurs se mélange. C’est aussi une bonne idée de doubler la recette pour congeler les restes pour une autre fois.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J’en ai fait 9 (3X3) comme des petits pains (hambuger) et 9 autres dans une moule comme un pain « fleur ». A mon avis, c’est plus pratique de les faire en petits pain sur une plaque par exemple. Ils sont faciles à ranger et à congeler. De plus, à cause de la pousse en moule, je pense que pour le pain « fleur », la distribution de la farce et le pain ne se fait pas de façon optimale. J’ai déjà posté une recette sur mon blog auparavant où j’avais mis les pains dans les moules à muffins et on peut voir la distribution inégale de la pâte et de la farce (<a href="http://bombay-bruxelles.blogspot.be/2014/06/pains-farcis-facon-muffins-stuffed.html" target="_blank">voir les photos</a>).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Je me suis rendue compte que des pains au lait fonctionne mieux pour cette recette et donc j’ai modifié et amélioré ma recette !<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Petits pains farcis avec un curry de viande haché<o:p></o:p></b></span></div>
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<span style="color: #cc0000;"><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingrédients</span><span style="font-family: "georgia" , "times new roman" , serif;"> p</span><span style="font-family: "georgia" , "times new roman" , serif;">our la farce <o:p></o:p></span><span style="font-family: "georgia" , "times new roman" , serif;">pour 18 petits pains</span></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 càc d’huile de votre choix<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">500ml de bouillon<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 g de haché (j’ai utilisé un mélange porc-bœuf)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 grosses pommes de terre, pelées et coupées en dès d’un cm<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 gros oignon, émincé<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d’ail, haché<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4cm de gingembre frais, haché<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 piment vert, haché (facultative)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 grosses tomates, hachées<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs de curry de votre choix (j’ai utilise un <a href="https://cookadoodledoo.wordpress.com/2009/01/12/east-indian-bottle-masala/" target="_blank">East Indian bottle masala</a>)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de curcuma<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de poivre<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 petit bouquet de feuilles de coriandre, haché<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de jus de citron</span></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Sel au besoin (attention, en Belgique la viande haché est déjà salée pour la conservation)<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode pour la farce<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire chauffer l’huile<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Y frire l’oignon, l’ail, le gingembre et le piment (si utilisé) et faire dorer.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les tomates, bien mélanger, couvrir et cuire environ 2 minutes jusqu’à ce que les tomates soient fondues.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les épices et bien mélanger.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Incorporer maintenant la viande hachée, les pommes de terre et le bouillon chaud.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Porter à l’ébullition, baisser le feu et cuire jusqu’à ce que les pommes de terre soient cuites.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">S’il reste un peu de sauce la faire évaporer.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire refroidir la farce et diviser en 18 parties.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingrédients pour le pain :<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 cups(1l) de farine<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 càc de levure instantanée<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sucre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1+1 œufs<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 càs de beurre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">350-500ml de lait tiède<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Un peu de graine de sésames ou de nigelle ou de pavots<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode pour les pains<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire tiédir 350ml de lait et y faire fondre le sucre.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la levure et laisser mousser le mélange dans un endroit sans courant d’air pendant 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Placer la farine dans un bol et y faire un puits.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre le sel aux bords de la farine.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le puits ajouter l’œuf et le lait et commencer à pétrir la pâte.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Si besoin, ajouter un peu plus de lait pour faire une pâte assez molle.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le beurre et continuer à pétrir.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir et laisser pousser dans un endroit sans courant d’air.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Quand la pâte à doublée, dégaser en ajoutant un peu de farine au besoin.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Diviser la pâte en 18 pâtons – les miens étaient environ 55g chacun.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour terminer<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Etaler la pâte en un disque d’environ 10cm.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Y mettre une portion de la farce (environ 2 càs bombées).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Apporter les bords au centre et les pincer ensemble. <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Rouler pour faire une boule lisse.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre sur une plaque en laissant environ 5 cm entre les pains.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On pourrait sinon mettre les boules dans un moule rond en laissant 3cm entre.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir et laisser pousser encore 40 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Préchauffer le four à 200°C.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Mettre un petit bol d’eau au fond du four.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Quand les pains sont bien gonflés, les badigeonner avec l’œuf battu et y mettre les graines de votre choix.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cuire les pains pendant 20-30 minutes jusqu’à ce qu’ils soient dorés.<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ces pains se consomment chauds, tièdes ou froids.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin76Q4kqJUxSbSrfk8UcX-x3TbN_BI9rv3V4qqfPGMAk9T_SuYWDeizmkhJ0n3hclOQAr73p3UEqYeJDl2ddagBOAU1m-O1OGasTEYgYS0AUBvRLzzkvhkfJH87rM5qZWhUgfT1MOXdfK-/s1600/20170805_184521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin76Q4kqJUxSbSrfk8UcX-x3TbN_BI9rv3V4qqfPGMAk9T_SuYWDeizmkhJ0n3hclOQAr73p3UEqYeJDl2ddagBOAU1m-O1OGasTEYgYS0AUBvRLzzkvhkfJH87rM5qZWhUgfT1MOXdfK-/s640/20170805_184521.jpg" width="640" /></a></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Last Sunday we had our annual blogger picnic in Liège, I made mince stuffed buns. This really makes great picnic food. Just think of Sloppy Joes that are not sloppy because you trap all the stuffing inside the bun. This recipe is extremely easy to make and very tasty. Make it the previous day so that the flavours blend well. These are great to make in bulk and freeze them.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made a batch of 9 (3X3) as buns and 9 others that I put in a mould like a that that was like a flower bread. If you ask my opinion, I would advise you to make them in a bun form so that you can freeze and store them easily. At the same time, the buns are not constricted like when put in the mould and so there is a better distribution of bread to stuffing. I had posted a version earlier on my blog when I put the bread in muffin moulds and you’ll see that the bread/stuffing distribution is not the best (<a href="http://bombay-bruxelles.blogspot.be/2014/06/pains-farcis-facon-muffins-stuffed.html" target="_blank">see pics</a>).</span></span></div>
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<br /></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I also realized that for the bread a milk bread works better so I improved on my previous recipe.</span></span></div>
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<b><span style="color: #cc0000; font-size: large;"><span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Bread stuffed with a dry minced meat curry</span></span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></b></div>
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<b><span style="color: #cc0000;"><span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients f</span><span style="font-family: "georgia" , "times new roman" , serif;">or the stuffing </span></span><span style="font-family: "georgia" , "times new roman" , serif;">for 18 breads</span></span></b></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp oil</span></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500 ml broth</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500g minced meat (pork and beef for me)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 big potatoes, peeled and cut in 1cm diced</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 big onion, sliced</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, finely chopped</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4cm ginger root, finely chopped</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 green chilli, chopped (optional)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 huge tomatoes, chopped</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp curry powder of your choice (I used <a href="https://cookadoodledoo.wordpress.com/2009/01/12/east-indian-bottle-masala/" target="_blank">East Indian bottle masala</a>)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp pepper</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small bunch of coriander leaves, chopped</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp lemon juice</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt if necessary (be careful, in Belgium minced meat is always salted for conservation purposes)</span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method for the stuffing</b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the oil.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Fry the onion, garlic, ginger and chilli if used till golden.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the tomatoes mix well, cover and cook for 2 minutes till the tomatoes are all mashed.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the powdered spices and mix well.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Now put in the minced meat, potatoes and hot broth.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Bring to a boil, then lower heat and simmer covered till the potatoes are cooked.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">If there is some gravy left, put the heat and cook till most of the liquid evaporates.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cool the stuffing and divide in 18 parts.</span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients f</b></span></span><b style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #cc0000;">or the bread:</span></b></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 cups (1l) plain flour</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tsp instant yeast </span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp sugar</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1+1 egg</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp butter</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">350-500ml milk</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A few sesame or nigella or poppy seeds</span></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method for the bread</b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Warm 350ml milk and dissolve in the sugar</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the yeast and proof it in a draught free place for 10 minutes till the mixture is frothy.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put the flour in a bowl and make a well.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put the salt on the edges of the flour.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In the well, put an egg and the milk and start kneading.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">If required add more warm milk to make a very soft dough.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the butter and continue to knead.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover, set aside and let it double in a draught free place for about an hour.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When double knead again, using some more flour if needed.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Divide into 18 pieces – mine were about 55g each.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">To assemble the buns:</span></b></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Roll a piece of dough in a disk of about 10 cm.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in one part of the filling about 2 heaped tablespoons.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Bring the sides together and roll into a smooth ball.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put on a baking sheet leaving about 5 cm between each ball.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">You could alternatively put the balls in a big round mould leaving 3 cms between each ball.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover and let the balls rise for about 40 minutes.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 200°C.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put a small bowl of boiling water at the bottom of the oven.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When the breads have risen, brush them with a beaten egg and top with the seeds of your choice</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cook the breads for about 20-30 minutes till golden.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">This bread is great hot, warm or cold.</span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-49946685707216130242017-07-31T15:50:00.003+02:002017-07-31T19:28:58.941+02:00Chilly Fry<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le Chilly Fry est un plat, un peu ambiguë pour moi. Pendant mon enfance, je l'ai mangé régulièrement et je n'ai jamais fait attention à la recette. Cette recette a vraiment trop de versions. C'est le cas pour la plupart des recettes, mais il y a au moins un fil rouge. Pas pour le Chilli Fry - on dirait qu’on peut appeler tout plat avec des piments du « Chilli Fry » !<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le "vrai" Chilli Fry est préparé par les communautés chrétiennes de Goa, Mangalore, Calcutta ou Bombay. Chacun a leur propre version, mais il était principalement fait avec du bœuf et parfois avec du porc.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Pour une fois, voici une recette qui n'utilise pas beaucoup d'épices, mais ça ne diminue pas le piquant de ce plat. Cela peut avoir quelque chose avec le type de piment utilisé. Si on souhaite avoir un plat plus doux, on peut utiliser des poivrons verts doux et du paprika doux au lieu des piments rouges. L’acidité est apportée par la pulpe de tamarin et peut être augmentée par l'utilisation de kokum (<a href="https://en.wikipedia.org/wiki/Garcinia_indica" target="_blank">Garcinia Indica</a> - un ingrédient pas trop connu mais facile à trouver).<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Chilly Fry<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients pour 4</b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">400g de joues de porc, hachées en morceaux<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 gros oignons, émincés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 cm de gingembre haché en julienne<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 cm de curcuma frais, haché en julienne (facultatif)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 gousses d'ail, hachées<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 piments rouges séchés au Cachemire, percé avec une aiguille<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 piments verts, percé à plusieurs endroits avec une aiguille<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de grains de poivre<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 petite boule de la taille d’une noix de tamarin, trempée dans de l'eau chaude pendant 20 minutes et écrasé pour en extraire la pulpe<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">5 pétales de kokum<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 càs d'huile<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode </span></b><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile et ajouter l'oignon, le gingembre, l'ail, le curcuma, les grains de poivre.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Laissez-le frire/confire pendant environ 10 minutes jusqu'à ce que les oignons soient tout mous.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la viande, la pulpe de tamarin et le kokum et un peu d'eau à la fois et cuire pendant environ 1 heure ou jusqu'à ce que la viande soit cuite et fondante.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir avec du riz ou du pain croustillant.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Chilly fry is one elusive dish for me. During my childhood ate it regularly and I never paid any attention to the recipe. The thing is that this recipe really had too many versions. That is the case for most recipes, but you at least have a common thread – not for chilly fry. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">This "real" chilly fry is made by the Christian communities from Goa, Mangalore, Calcutta or Bombay. Each had their own versions, but they were made mostly with beef and sometimes with pork. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">For once, here is a recipe that does not use a lot of spices, but that does not diminish the punch of the heat levels in this dish. It may have to do with the type of chillies used. If you wish to have a milder dish, use mild green peppers and mild paprika instead of the red chillies. The tang is added by tamarind pulp and can be upped by the use of kokum (<a href="https://en.wikipedia.org/wiki/Garcinia_indica" target="_blank">Garcinia Indica</a> – a not too well-known but easy to find ingredient).<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Chilly fry<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients for 4</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">400g pork cheeks, chopped in pieces<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 big onions, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm ginger, chopped in julienne<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm fresh turmeric, chopped in julienne (optional)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 garlic cloves, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 dried red Kashmir chillies, pierced with a needle in several places<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 green chillies, <o:p></o:p></span><span style="color: #38761d; font-family: georgia, "times new roman", serif;">pierced with a needle in several places</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp peppercorns<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small walnut size ball of tamarind, soaked in hot water for 20 minutes<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">5 flakes of kokum<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp oil<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and add onion, ginger, garlic, turmeric, peppercorns.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Let it fry for around 10 minutes till soft.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the meat, tamarind pulp and kokum and a little water at a time and cook for about 1 hour or till the meat is melting soft.<o:p></o:p></span></div>
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; text-align: justify;">Serve with rice or crusty bread.</span><br />
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-69184403286089568722017-07-24T18:11:00.001+02:002017-07-24T18:12:02.104+02:00Salade de jicama - Jicama salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9CIyslNFU6M65ZFStkchtztqoI54ZQcuz5csHtdX0vNXo2YSSoSS2usMo3xn4F6Ewwy6LzzEuUROD_PkBfRlvChh9RZ2Vq1xGsxcaTab8PBFzj1JP_-BXu0XnXI2CgrPauXaBhS9HXjG/s1600/20170722_191510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="1034" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9CIyslNFU6M65ZFStkchtztqoI54ZQcuz5csHtdX0vNXo2YSSoSS2usMo3xn4F6Ewwy6LzzEuUROD_PkBfRlvChh9RZ2Vq1xGsxcaTab8PBFzj1JP_-BXu0XnXI2CgrPauXaBhS9HXjG/s640/20170722_191510.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Connaissez-vous le jicama? C’est une tubercule, originaire d’Amérique du Sud. J’avais entendu parlé des jicamas, je savais tout de ce légume, mais je n’en avais jamais mangé et je voulais absolument y goûter ! Le weekend dernier nous étions à Arlon et mon ami (merci Pascal) nous a conseillé d’aller faire un tour dans le magasin Grand Frais de Messancy (par ailleurs, je vous conseille vraiment ce magasin si vous êtes dans le coin). C’est avec joie et surprise que j’ai vu les jicamas dans ce magasin.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il y a deux variétés de jicama (aussi appelé pois patates) – Pachyrhizus erosus, le plus souvent ou Pachyrhizus tuberosus. Le jicama peut se consommer cru ou cuit. C’est un légume qui garde son croquant même quand c’est légèrement cuit. J’ai fait cette salade avec un quart d’un jicama. J’en ai acheté deux qui pesaient environ 700g chacun. J’ai fait cette salade avec la moitié et puisque ça paraissait beaucoup, j’ai mis la moitié à part et j’ai fait un simple sauté avec des épices. Il faut faire attention de bien peler le légume parce que la peau n’est pas comestible. Il vaut mieux utiliser un couteau plutôt qu’un épluche légume pour ce faire.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Au niveau goût, c’est très délicat un goût de pomme de terre en premier avec un léger goût de navet et de poire en fin de bouche. Par contre la texture est tout à fait étonnante. J’ai rarement goûté des aliments aussi croquants et frais !<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Salade de jicama <o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients pour 4</b></span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tasses de jicama râpés (pour moi, c’était environ un quart de légume)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 carottes râpées<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 càs de mayonnaise<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs de persil finement haché<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 piment vert, finement haché (facultatif).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode</span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger tous les ingrédients et mettre quelques heures au frais avant de servir.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.blogger.com/null" name="_GoBack"></a>***<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD0u9oktUROUYdWKjuwDqsJZ1El2pW54uWInZSbR7XMIO0S-NXNgTZjZq2QP-AVVvJcHC_WB8-YrYVESo_3-ov6zZgtIvE0igSfEU10B8Bl_Ejw9J9TxOBWuObxp0nl6HEcHb_73t4l8x/s1600/20170720_125710+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1034" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDD0u9oktUROUYdWKjuwDqsJZ1El2pW54uWInZSbR7XMIO0S-NXNgTZjZq2QP-AVVvJcHC_WB8-YrYVESo_3-ov6zZgtIvE0igSfEU10B8Bl_Ejw9J9TxOBWuObxp0nl6HEcHb_73t4l8x/s640/20170720_125710+%25282%2529.jpg" width="640" /></a></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Do you know about jicamas ? It’s a tuber from South America. I heard so much about jicamas that I read all I could about it but this was on the top of my “to-taste” list. Last weekend we were in Arlon and our friend (thanks Pascal) advised us to go to the store Grand Frais in the neighbouring town of Messancy (I really advise you to go there if you are in the area). I was so happy and surprised to find some jicamas there!</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">There are two varieties of jicama (also called yam bean) most often Pachyrhizus erosus, or Pachyrhizus tuberosus. The jicama can be eaten raw or cooked. Jicamas remain crunchy when lightly cooked. I made the following salad with quarter of a jicama. I brought two of them and each was about 700g. I grated half a jicama but since it seemed a lot, I used only half of it and made a simple stir-fry with some spices. Please remove all the peels since they are inedible. It’s better to use a knife for doing this rather than a peeler.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Tastewise, the vegetable tastes of raw potatoes with final notes of apple and pears. But, it’s the texture that is quite unexpected. I have rarely eaten food that’s so crunchy and fresh tasting!</span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Jicama salad</b></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients for 4</b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cups of grated jicama (for me it about a quarter of the vegetable)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 grated carrots</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp chopped parsley</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 green chilli, chopped (optional)</span></span></div>
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<span lang="EN-GB"><b><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;">Method</span></b></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix all the ingredients and chill for two hours before serving.</span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-1986552374140111502017-07-09T21:00:00.000+02:002017-07-11T14:08:01.955+02:00Mozzarella fait maison - Homemade mozzarella<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;">La vie a parfois ses paradoxes! Quand je vivais en Inde, j'avais accès à du lait de bufflonne d’excellente qualité – pratiquement sorti du pis mais je n'avais ni la connaissance ni accès aux ingrédients pour fabriquer des fromages comme la mozzarella. Je n'avais l'envie de les chercher non plus. Ici, en Europe, je peux facilement trouver la présure, la lipase et d'autres ingrédients, mais c’est pratiquement mission impossible d’obtenir du bon lait, cru et non homogénéisé.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On m'a dit que sur le marché minuscule du samedi matin à la place Helmet, pas loin de chez nous, quelqu'un vendait du lait de bufflonne! Malheureusement pour moi, le jour où je suis allée là-bas, la dame était absente. J'ai donc acheté deux litres de lait de vache cru à un autre producteur! J'ai trouvé l'acide citrique et la présure dans le supermarché turc à côté de chez moi. Pour l'eau, utilisez de l'eau en bouteille car le chlore dans l'eau empêcherait le fromage à prendre. Assurez-vous que votre sel ne contient pas d'additifs (comme l'iode, etc.). Vous avez absolument besoin d'un thermomètre.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">L’étapensuivante consistait à réviser la recette en faisant des lectures et en regardant des vidéos. Et j'étais prête me lancer à faire du fromage. C'est vraiment très simple et ça ne prend pas beaucoup de temps.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Assurez-vous d'utiliser uniquement des matériaux non réactifs comme le verre ou l'acier inoxydable. D'autres matières peuvent réagir à l'acide citrique ou à la présure.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai recueilli le petit-lait et l'ai conservé pour faire du pain ou faire cuire des légumes. Le lactosérum est plein de protéines et ne doit pas être gaspillé.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai eu deux petites boules de mozzarella d'un total de 207g pour deux litres de lait de vache. Si j'avais utilisé du lait de bufflonne, j'aurais eu plus!<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Mozzarella<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Pour 2 petites boules de 207g</span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 l de lait cru non homogénéisé (de vache ou bufflonne)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc d'acide citrique (mélangé à ¼ tasse d'eau en bouteille)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">¼ càc de présure liquide (mélangé à ¼ tasse d'eau en bouteille)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">¼-½ càc de sel<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode :<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger l'acide citrique et le lait ensemble.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chauffer à 33°C.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la présure et mélanger pour bien distribuer le produit uniformément.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir et laisser reposer pendant 5 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pendant ce temps là, le caillé se forme.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Avec un couteau ou une palette, couper soigneusement le caillé en carrés de 2-3 cm.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chauffer le mélange jusqu'à 40°C.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser reposer 5 minutes puis égoutter le lactosérum.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le sel et pétrir un peu pour bien mélanger.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre le caillé dans un bol en verre et chauffez-le dans un four à micro-ondes pendant 1 minute.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pétrir légèrement le caillé en appuyant pour enlever tout le surplus de lactosérum.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">À ce stade, utiliser des gants en caoutchouc si vos mains sont sensibles parce que le caillé est chaud.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre le caillé encore une fois pendant environ 30 secondes au four micro-ondes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Répéter la procédure de pétrissage et de retrait du lactosérum.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Maintenant, étirer et plier le fromage. Si on ne peut pas l'étirer, remettre au four micro-ondes pendant encore 30 secondes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Etirer et plier jusqu'à ce que le fromage commence à devenir brillant.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire des boules et lisser la surface.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre les immédiatement dans un bol d'eau glacée.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir puis égoutter et ranger.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On peut manger la mozzarella immédiatement mais les arômes sont meilleurs après 24h.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Consommer la mozzarella avant une semaine.<o:p></o:p></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Life sometimes had its paradoxes! When I lived in India, I had access to great buffalo milk but I did not have the knowledge or access to ingredients to make cheeses like mozzarella. Not that I had the inclination to look for them either. Here in Europe, I can easily source rennet, lipase and other ingredients but getting good raw, un-homogenized milk is the problem. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I was told that on the tiny Saturday market at the Place Helmet, not far from home, someone sold buffalo milk! Unfortunately for me, the day I went there, the lady was absent. So I got a couple of litres of raw cow’s milk from another farmer! I found the citric acid and the rennet at my next-door Turkish supermarket. For the water, use bottled water as the bleach in tap water would not make the cheese set. Make sure that your salt does not contain any additives (like iodine, etc). You absolutely need a thermometer either a place in one or a point and go one.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">The next step was to revise by watching some videos and doing some reading. And I was all set to make the cheese. It’s really very easy and not time consuming.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Make sure that you use only non-reactive material like glass or stainless steel. Other material may react to the citric acid or the rennet.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I collected the whey and kept it aside to make bread or cook vegetable in it. Whey is protein packed and should not be wasted.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I got two small mozzarella balls of a total of 207g out of two litres of cow’s milk. Had I used buffalo milk, I would have got more!<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Mozzarella</span><o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">For 2 small balls of 207g</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 l raw, non-homogenized milk<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp citric acid (mixed in ¼ cup bottled water)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">¼ tsp liquid rennet (mixed in ¼ cup bottled water)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">¼-½ tsp salt<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix the citric acid and milk together.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat to 33°C.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add rennet and mix well to distribute the product evenly.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover and let it rest for 5 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">At this time, the curd would have set.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">With a knife or a palette, carefully cut the cheese in 2-3cm squares.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the mixture up to 40°C.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Let it rest 5 minutes and then drain the whey.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the salt and knead a bit to mix well.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put the whey in a glass bowl and heat in a microwave for 1 minute.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Slowly knead the curd pressing to remove all excess whey.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">At this stage, use rubber gloves if your hands are sensitive since the curd will be hot.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"> Put the curd once more for about 30 seconds in the microwave.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Repeat the kneading and whey removing procedure.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Now stretch and fold the cheese ball. If you cannot stretch it, put it for another 30 seconds in the microwave.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Pull and stretch till the cheese starts getting shiny.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Make balls and smoothen the surface.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put immediately in a bowl of ice water.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Leave to cool and then drain and store.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">You can eat the mozzarella immediately but flavours are best after 24h.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Consume within a week.</span><o:p></o:p></span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-61837816198608148442017-07-05T16:13:00.003+02:002017-07-06T08:17:42.677+02:00Baozi<div class="MsoNormalCxSpFirst">
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoGTK7P3Q74MrDFoDElhextgaUr0YkYA_e4KDdf5Vr8h1NFxodvYc3VkbicST7_PJvDX9cqaritz1tOg0BA2DIvK6Jn2Gho_xSb4XgK5fQL9aQ6hpaTjF4SQVVwcgtRdbkrLbYfcvxOrm/s1600/20170703_200533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="1034" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUoGTK7P3Q74MrDFoDElhextgaUr0YkYA_e4KDdf5Vr8h1NFxodvYc3VkbicST7_PJvDX9cqaritz1tOg0BA2DIvK6Jn2Gho_xSb4XgK5fQL9aQ6hpaTjF4SQVVwcgtRdbkrLbYfcvxOrm/s640/20170703_200533.jpg" width="640" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Comme toutes les bouchées asiatiques cuites à la vapeur, les baozis sont un plat presque universellement apprécié. Ces pains cuits à la vapeur sont un plat facile à prendre en main et à manger. On les retrouve souvent dans les étals de streetfood asiatiques.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Je les fais en grande quantité et je les congèle. Ils congèlent aussi bien avant qu’après cuisson ! On peut les manger chaud, chaud ou froid. On peut s’en servir de pratiquement n'importe quelle farce et donc c'est une recette très adaptable.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Il fait chaud ces jours-ci et la boulange est très facile car la pâte se lève en un clin d’œil. Cependant l'inconvénient est de devoir chauffer le four et donc toute la cuisine, sinon la maison. Dans ces moments la cuisson à la vapeur est beaucoup plus facile! J'ai un cuit vapeur asiatique à deux niveaux et je peux faire tous les petits pains en une seule fois!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Ma recette de baozi est largement inspirée de <a href="http://recetteschinoises.blogspot.be/2011/03/baozi-petit-pain-fourre-la-vapeur-bao-zi.html" target="_blank">la recette de Margot Zhang</a> que j'ai adaptée de manière libre ! J'ai fait 15 pains avec les quantités ci-dessous. Je les ai cuits et j'ai congelé les restes le lendemain.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans les magasins asiatiques, on trouve une farine spéciale baozi pour faire les petits pains. Cette farine, beaucoup semblable à la farine à gâteau (cake flour en anglais), est une farine à faible teneur en protéines et, par conséquent, les pains sont plus blancs. J'ai même lu que certains mélanges contiennent des additifs qui leur donnent cette couleur blanche. J'ai utilisé de la farine blanche normale.</span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Baozi</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingrédients</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour les couvertures de pain</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500g de farine blanche</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10g de levure instantanée</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">300 ml d'eau</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sucre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sel</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour la farce</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">300 g de viande hachée (porc pour moi, mais on peut faire avec du poulet, agneau, etc ou un mélange de légumes)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 pomme de terre finement hachée</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 carotte râpée</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cuillère à soupe d'huile</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 oignon vert, haché</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 gousse d'ail émincée</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Quelques brins de coriandre hachées</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 piment vert coupé</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tomate, coupé en dés</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'eau jusqu'à ce qu'il soit tiède, on doit pouvoir garder un doigt facilement dans l'eau sans se brûler (environ 45 ° C).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le sucre et la levure et laisser à l’abri d’un courant d’air pendant environ 10 minutes jusqu'à ce que le mélange mousse.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Si le mélange n'est pas mousseux, l'eau était trop froide ou trop chaude, ou la levure n'était pas de bonne qualité. Recommencer l’opération.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger le sel et la farine.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le mélange l'eau et pétrir pendant environ dix minutes jusqu'à ce qu’une pâte lisse et élastique se forme.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir avec un film alimentaire et laisser dans un endroit à l’abri d’un courant d’air (un placard ou un four éteint ou un micro-ondes éteint).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser pendant au moins une heure ou jusqu'à ce que la pâte double de volume.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">En attendant, préparer la farce.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile et frire l'oignon, l'ail et le piment.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la tomate et quand elle est réduite en purée, mettre les autres ingrédients et bien mélanger.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire cuire à couvert pendant environ 15 minutes, en ajoutant quelques cuillères à soupe d'eau, si nécessaire.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir la farce.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Lorsque la pâte a doublé en volume, pétrir pour dégazer la pâte.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Diviser la pâte et la farce en 15 portions égales.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Rouler chaque morceau de pâte en un disque de 12 cm.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre une partie de farce et replier les bords ensemble.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Placer-les sur du papier cuisson (j'ai utilisé des moules à muffins </span><span style="font-family: georgia, "times new roman", serif;">en papier,</span><span style="font-family: georgia, "times new roman", serif;"> huilés ).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir les baozi farcis et laisser lever pendant environ 45 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cette levée est importante car c'est ce qui donnera une forme arrondie aux baozi.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire à vapeur pendant 15 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Servir chaud, chaud ou froid.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59qb2kkdqV4M2raMZSLbwc9XYBW4PUVXWyh5bUtN5PGbmkPUWAVR0ZtBY7XzJjnYsgrMCOVHdpk2n__eZ4rZa-fJaf7jRUvd9zWW1IenmhETEj_Tfa9RA6QGtYV_phYfDJSp8S-d7TRAa/s1600/20170702_210000+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="1034" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59qb2kkdqV4M2raMZSLbwc9XYBW4PUVXWyh5bUtN5PGbmkPUWAVR0ZtBY7XzJjnYsgrMCOVHdpk2n__eZ4rZa-fJaf7jRUvd9zWW1IenmhETEj_Tfa9RA6QGtYV_phYfDJSp8S-d7TRAa/s640/20170702_210000+%25281%2529.jpg" width="640" /></a></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Like all Asian steamed dumplings, baozis are an almost universally-liked dish. These steamed buns are an easy-to-grab-and-eat dish. One finds them often featured in Asian street food stalls.</span><br />
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I make them in bulk and freeze them. They freeze well either cooked or uncooked! You can eat them hot, warm or cold. You can use virtually any stuffing and therefore they are very versatile.</span><br />
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">It’s warm these days and bread-making is a super easy since the dough proves in a wink. The down-side however is having to heat the oven and thus the entire kitchen if not the house. Steaming in these moments is much easier! I have a two-tiered Asian steamer and I can make all the buns in one go!</span><br />
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">My baozi recipe is largely inspired by <a href="http://recetteschinoises.blogspot.be/2011/03/baozi-petit-pain-fourre-la-vapeur-bao-zi.html" target="_blank">Margot Zhang’s recipe</a> that I have taken adapted liberally! I made 15 buns from the quantities below. I cooked them and the froze the leftovers.</span><br />
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In Asian stores, you get a special baozi flour for making the buns. This flour, much alike cake flour, is low-protein flour and therefore the buns are whiter. I have even read that some mixes contain additives that confer this white colour. I used regular flour.</span><br />
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Baozi</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>For the bun covers</b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500g plain flour</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">10g instant yeast</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">300 ml water</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp sugar</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp salt</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>For the filling</b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">300g minced meat (I used pork, but you could do chicken, lamb, etc or even mixed veggies)</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 finely chopped potato</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 grated carrot</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp oil</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 green onion, chopped</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 clove garlic, minced</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A few stalks of chopped coriander leaves</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 chopped green chilli</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tomato</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method</b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat water till tepid, you should be able to keep your finger easily in the water (about 45°C).</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the sugar and the yeast and leave in a draught free place for about 10 minutes till frothy.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">If the mixture is not frothy, either you water was too cold or too hot or the yeast was not fresh. Start afresh.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix the salt and the flour.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the yeasted water and knead for about ten minutes till you have a smooth and elastic dough.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover with cling film and leave in a draught free place (a cupboard or switched off oven or microwave).</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Leave for at least an hour or till double.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In the meantime, prepare the filling.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and fry the onion, garlic and chilli.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the tomato and when it’s soft, put in the other ingredients and mix well.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cook covered for about 15 minutes, adding a few tablespoons of water, if needed.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cool the filling.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When the dough has doubled in volume, remove and knead to remove the air bubbles.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Divide the dough and the filling in 15 equal parts.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Roll out each piece of dough into 12cm rounds.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put one portion of the filling and bring the edges together.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Place them on grease-proof paper (I used oiled paper muffin liners).</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover the filled baozi and leave to rise for about 45 minutes.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">This rise is important since this is what will give the nice and round shape to the baozi.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Steam cook for 15 minutes.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve hot, warm or cold.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***</span></div>
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<br />Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-37073763176489861332017-06-27T15:23:00.000+02:002017-07-06T08:08:20.949+02:00Bhindi fry – okras/gumbo sautées – sautéed okras<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Je sais que le gombo est un légume qui peut amener certaines personnes à écœuré. La texture légèrement collante et mucilagineuse n'est pas au goût de tout le monde.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Je dois admettre que j'aime le goût du gombo et que la texture ne me dérange pas beaucoup. Cependant, je sais qu'il existe quelques mesures de précaution à prendre lors de la cuisson du gombo pour réduire cette viscosité. Dans la mesure du possible, éviter le contact avec les liquides. Quand on coupe le légume, on essuie le couteau régulièrement. Et enfin, on utilise un produit acidifiant pendant la cuisson et on réduit considérablement la consistance collante d'okras. Une autre manière agréable, mais pas si saine, minimiser la texture collante est de les cuire dans un bain de friture. En friture les okras ont une belle texture croquante.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai fait une version simple poêlée qui garde la belle couleur verte et donne une belle sauce qui rappel la vinaigrette.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Bhindi fry – okras/gumbo sautées <o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">500 g d’okra (les extrémités du haut et de la queue coupées)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 càs de ghee<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de graines de cumin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de graines de moutarde<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 gousse d'ail, émincée<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 piment rouge séché coupé en petits morceaux</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10 feuilles de curry</span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc d'amchur (poudre de mangue sèche)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode </b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer le ghee dans une poêle et ajouter le cumin et les graines de moutarde.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter l'ail et cuire jusqu'à ce qu'il commence à se caraméliser.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettez les feuilles de curry et le sel.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Maintenant, répartis les okras en une seule couche.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Cuire à découvert pendant environ 3-4 minutes d’un côté puis tourner les okras et faites de même pour l'autre côté.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Saupoudrez la poudre de mangue sèche et bien mélanger.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir sur du riz ou avec du pain pour absorber la sauce!<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I know that okra is a vegetable that can get some people to squirm. It’s slightly sticky and mucilaginous texture is not to the liking of every one. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I must admit that I love the taste of okra and the texture does not bother me much. However, I know that there are some precautionary measures to be taken while cooking okra to reduce the stickiness. As much as possible avoid contact with liquids. As you the cut the vegetable, wipe your knife regularly. And finally, use a souring agent in the cooking and you will considerable reduce the gummy consistency of okras. Another nice but not-so-healthy way of keeping away the stickiness is by deep frying them. Deep dried okras get a nice crunchy texture.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made a simple pan-fried version that keep the nice green texture and sort of gave a nice vinaigrette like feel to the sauce.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Bhindi fry – sautéed okras <o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingredients</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500 gm okra (top and tail ends chopped)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 tbsp ghee<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp cumin seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp mustard seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 garlic clove<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small chopped onion<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">10 curry leaves<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 finely chopped red dry chilli</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp amchur (dry mango powder)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the ghee in a frying pan and add in the cumin and mustard seeds.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the garlic and the chilli cook till the it starts to caramelize.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in the curry leaves and salt.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Now spread out the okras in one layer.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Fry uncovered for around 3-4 minutes one side then turn over the okras and do the same for the other side.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Sprinkle the dry mango powder and stir well.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve on rice or with bread to mop up the sauce!</span><span style="font-size: 10pt;"><o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-6917820988477870372017-05-24T16:22:00.000+02:002017-05-24T16:22:15.859+02:00Aam papad – Pâte de fruit de mangues – Mango leather<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Aampapad ou la pâte de fruits de mangue est un de mes bonbons préférés !!! Ca tombe bien que la saison de mangues indiennes est l’été. Les fortes chaleurs en Inde permettent de préparer cette sucrerie and la conserver pendant toute l’année (si on arrive à résister à tout manger d’un seul coup). Il n’y a pas vraiment de recette pour cette préparation – on fait la pulpe de mangue, on sucre et on étale le mélange sur les feuilles de plastic ou sur un plateau en métal et on laisse le soleil dessécher la pâte (2 à 4 jours). Bien sûr, en Belgique, je peux seulement rêver d’avoir des températures autour de 40°C pour quelques jours consécutifs. Et comme je n’ai pas de déshydrateur, j’ai dû concevoir une technique pour faire de l’aampapad à la maison. J’ai d’abord cuit la pulpe sur le feu et puis je l’ai séché au four.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J’ai utilisé des mangues indiennes – des Alphonsos, mais vous pouvez utiliser d’autres variétés. Bien sûr le goût variera mais ça sera bon quand même.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On peut ajouter un peu de cardamome pour une saveur différente. On fait aussi une version sucrée-acide-épicée en ajoutant du piment et de la mangue verte séchée en poudre (amchur). Je vous préviens ces bonbons sont très addictifs !<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Aam papad – Pâte de fruit de mangues – Mango leather <o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients</span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 mangues Alphonso<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 càs de sucre <o:p></o:p></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode</span></b><span style="color: #cc0000;">:</span><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Peler, couper et mixer les mangues.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre la pulpe et le sucre dans une casserole à fond épais et cuire en remuant tout le temps jusqu’à ce que le mélange s’épaississe et se détache un peu de la casserole.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faites attention pendant la cuisson – la pulpe chaude s’éclabousse et on peut avoir des brûlures graves !<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Quand on met une goutte de pulpe dans l’eau froide et que ça forme une boule, c’est prêt.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidir un peu et l’étaler sur une feuille de papier aluminium huilé ou une feuille de silicone (style silpat)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre à sécher dans un four à 50°C jusqu’à ce qu’on peut découper des morceaux (environ 3h).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser refroidi un jour dans le four éteint.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Découper des larges bandes et les ranger en couches de 3 ou 4.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">En faire des morceaux de 2cm de côté.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Conserver dans une boîte hermétiquement fermée.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On peut aussi les emballer individuellement dans de la cellophane.<o:p></o:p></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1-qdidm1U-k-yG-qa7a1FVyQcl-M49F11CPULaiMVAe64XwJ3JFlox46KDK5sQpguzmfwNlOKf1IIRTbVr47EAW77-7_ygzMnlSVOfPB51p9w2AL1hivXT2mkjQOMNydpwMhYv7pkcLA/s1600/IMG_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1-qdidm1U-k-yG-qa7a1FVyQcl-M49F11CPULaiMVAe64XwJ3JFlox46KDK5sQpguzmfwNlOKf1IIRTbVr47EAW77-7_ygzMnlSVOfPB51p9w2AL1hivXT2mkjQOMNydpwMhYv7pkcLA/s640/IMG_0086.jpg" width="640" /></a></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Aampapad or mango leather is one of my favourite sweets. It’s a good thing that the mango season in India is during the summer. The blistering heat allows you to make this candy which can be kept for the whole year (if you can resist eating them). There is no recipe, you just peel the mangoes, purée them, add sugar according to your taste and spread it out on a sheet of plastic or in a tray and let it dry under the sun till all the moisture has been evaporated. Of course, in Belgium, I can only dream of temperature around 40°C for a few consecutive days. Since I do not have a dehydrator, I had to devise a technique to make aampapad at home. I first cooked the pulp on the stove and then dried it in the oven.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I used Indian Alphonso mangoes but you could use other ones. However, of course, the taste will vary.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">You can also add some cardamom for flavour. We also make a sweet-sour-spicy version with salt, chilli and green mango powder (amchur). I warn you, these are very addictive!<o:p></o:p></span></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Aam papad – Mango leather – Pâte de fruit de mangues<o:p></o:p></b></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">6 Alphonso mangoes, <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">6 tbsp of Sugar <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method:<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Peel, chop and blitz the mangoes in a mixer.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in the mango and the sugar in a pan on the stove and cook stirring all the time till thick and starts to leave the sides of the pan. <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Be careful when cooking the pulp splashes and you could end up with severe burns!<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When a drop of pulp put in a bowl of cold water forms a ball, it’s ready.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Let it cool a bit and spread it on a sheet of oiled aluminium foil (or a silicone mat if you wish).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in an oven at 50°C for about 3 hours or till it has set and you can cut pieces.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Let it dry for a day in the switched off oven.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cut into large band and pile them with 3 or 4 layers.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Make smaller pieces and store in an airtight jar.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">You may wrap each one in cellophane.</span><o:p></o:p></span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-35250637719297758412017-05-09T15:36:00.001+02:002017-05-09T15:36:12.337+02:00Boucherie Wesley’s - Wesley’s Butcher Shop<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="FR-BE">Comme la plupart des Indiens, je ne suis pas une grande mangeuse de viande. Je peux rester sans manger de viande sans aucun manque. Pour le poisson est une autre histoire. Je serais en manque grave si j’arrête de manger du poisson </span>😊<span lang="FR-BE"><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">En Inde, en raison des conditions climatiques très chaudes, la plupart des aliments, en particulier d'origine animale, sont consommés cuits - et même mijotés pendant longtemps pour s'assurer que toute invasion bactérienne est repoussée. En Inde, je n'ai jamais mangé de poisson ou de fruits de mer crus et seulement très rarement de la viande qui a été cuite moins qu’à point. En conséquence, j'ai toujours une aversion pour la viande crue et je préfère manger un steak au moins cuit à point.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Tout cela pour venir au nœud de l'histoire - une nouvelle boucherie s'est ouverte pas trop loin de chez nous. Je devais aller le tester. Nous avons été impressionnés par la variété des produits qui se trouvent dans le tout petit magasin. Tout le bœuf est de l’Angus irlandais, le porc provient des Ardennes et des volailles des Landes. En viande, nous avons pris des entrecôtes ribeye (dans les photos ici), différentes sortes de saucisses et de la poitrine de porc. A part la viande, il y a beaucoup de produits artisanaux britanniques. Nous avons eu une sauce super épicée et un biltong fabriqué avec du bœuf écossais.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Dom a cuisiné la viande – après-tout c’est lui l'expert, mais nos steaks étaient succulents et très savoureux. Les saucisses étaient très bonnes aussi.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Boucherie Wesley’s <o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Place Wappers 3-4<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1030 Schaerbeek, Belgium<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tél: 02 304 43 42<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.facebook.com/Wesleysbutchershop/">https://www.facebook.com/Wesleysbutchershop/</a><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ouverture:<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mardi-jeudi: 08:30-18:30<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Samedi: 08:30-15:30<o:p></o:p></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Fermé les dimanches et les lundis<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Like most Indians, I am not a huge meat-eater. I can get away without meat without missing it – fish is another story. I would miss eating fish and certainly have withdrawal symptoms 😊<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In India, due to the very hot weather conditions, most food, especially of animal origin, is eaten cooked – and even slow cooked for a long time to make sure all bacterial invasion is barred. I never ate raw fish or sea food and only very rarely meat that was cooked any less than medium. As a result, I still have an aversion for raw meat and the best I can eat is medium rare.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">All this to come to the crux of the story – a new butcher’s place has opened not too far from our house. I had to go and test it. We were impressed by the variety of products that are in a very small shop. All the beef is Irish Angus, the pork is sourced in the Ardennes and the poultry from the Landes. In the meat department, we brought some ribeye steaks (in the photos here), different types of sausages and pork belly. Besides the meat there are a lot of artisanal British produce being sold. We got a super spicy sauce and some Scottish beef biltong.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Well, to make it short, Dom cooked the meat – of course, he’s the expert but our steaks were succulent and very tasty. The sausages were very nice too.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Wesley’s Butcher Shop<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Place Wappers 3-4<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1030 Schaarbeek, Belgium<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Tel: 02 304 43 42<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.facebook.com/Wesleysbutchershop/"><span style="color: blue;">https://www.facebook.com/Wesleysbutchershop/</span></a><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Open:<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Tues-Thurs: 08:30-18:30<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Sat: 08:30-15:30<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Closed on Sundays and Mondays</span><o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-61232778222146794522017-04-25T15:27:00.000+02:002017-04-25T15:27:49.212+02:00Bomblachi kalvan – curry de Bombay Duck séchés – dried Bombay duck curry<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Aujourd'hui, je vais vous présenter le <a href="http://www.fishbase.org/Summary/SpeciesSummary.php?ID=260&AT=bombay+duck" target="_blank">Bombay duck</a>. Les Bombay duck ne sont pas des canards, mais une variété de poissons qui se trouve principalement dans la mer sur la côte ouest de l'Inde, mais aussi en </span></span><span style="font-family: "georgia" , "times new roman" , serif;">plus petite </span><span style="font-family: "georgia" , "times new roman" , serif;">quantité sur la côte est de l'Inde et dans la mer de Chine méridionale.</span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Je n'ai jamais trouvé le poisson frais ou congelé ici en Europe. C'est un poisson très mou, qui fait environ 25 cm de long, et avec un seul arrête au milieu. La chair est vraiment molle et beaucoup de gens n'aiment pas manger des Bombay duck en curry mais préfèrent les manger frits. Pour la version frite, le poisson est soit fileté soit gardé entier, mariné avec des épices et couvert de farine de riz ou de semoule et frit. Cela crée vraiment un croquant sur le poisson et donne aux Bombay duck une meilleure texture. La chair est très douce et n'a pratiquement pas de saveur ou d'odeur.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Au contraire, quand ce poisson est séché, le poisson perd beaucoup d'humidité et devient dur et prend une forte odeur. La légende veut que le Bombay duck séché a été transporté dans les trains postaux (daak in Hindi) de Bombay à travers le pays. La puanteur de ce poisson était associé à ces trains et finalement Bombay Daak (poste de Bombay) est devenu le Bombay duck!<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">En Inde, les Bombay ducks et les crevettes de sont les produits de mer les plus séchés. Les produits de mer séchés font une partie importante du régime alimentaire des personnes vivant aux côtes indiennes, car pendant la saison de la mousson, la mer est trop déchainée pour que les pêcheurs sortent. Juste avant les moussons, les pêcheurs sèchent les Bombay ducks et d'autres poissons et fruits de mer sous le soleil brûlant d'été. Au cours de la mousson, la plupart des poissons consommés sont ces poissons séchés pendant l'été. Le poisson séché est principalement consommé rôti tel quel ou réhydraté et transformé en différentes recettes. Je cuisine du poisson séché uniquement lorsque je peux garder les portes ouvertes et aérer la maison. Comme la sauce au poisson, même si l'odeur des poissons séchés est terrifiante, ils ont un goût délicieux !!!<o:p></o:p></span></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Bomblachi kalvan – curry de Bombay Duck séchés – dried Bombay duck curry</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients</span></b></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">10 Bombay ducks séchés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 càs d'huile<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de graines de moutarde<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de graines de cumin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 branche de feuilles de curry<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de curcuma<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail, écrasées<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 cm de gingembre, écrasé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 grand oignons, émincés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 piments verts, piqués<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 petite boule de tamarin, trempée dans 500 ml d'eau et réduit en pulpe (adjuster la quantitié d'eau en fonction de la quantité de sauce désiré)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 grosses pommes de terre, pelées et cuites à la vapeur<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le coriandre part pour servir<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode </b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Tremper les Bombay duck dans l'eau pendant environ une heure.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Retirer les petits ailerons séchés et couper les Bombay duck en morceaux de 5 cm.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile et ajouter des graines de moutarde et de cumin.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettez le gingembre et l'ail.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la curcuma et l'oignon.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Lorsque l’oignon dore ajouter les Bombay duck, le jus de tamarin, les piments verts, les pommes de terre et le sel (un peu seulement car le poisson est salé).<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Cuire environ 7 minutes après ébullition.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir avec des feuilles de coriandre saupoudrées sur le kalvan.<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Today we’re going to learn about the <a href="http://www.fishbase.org/Summary/SpeciesSummary.php?ID=260&AT=bombay+duck" target="_blank">Bombay Duck</a>. Bombay ducks are not ducks but a variety of fish that is found mostly on the west coast of India but also in much smaller quantities on the East coast of India and in the South China Sea. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I have never found the fish fresh or frozen here in Europe. It is a very soft fish, about 25cm long, and with a single bone in the middle. The flesh is really soft and a lot a people don’t like to eat Bombay ducks in a curry but prefer them fried. For the fried version, the fish is either fileted or kept full, marinated in spices and the coated with semolina or rice flour and fried. This really crisps up the coating and gives the Bombay ducks a better texture. The flesh is very mild and hardly has any flavour or smell. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">On the other hand, when we talk of the dried version of this fish, on drying the fish loses quite a lot of moisture and become hard and stinky. Legend has it that dried Bombay duck was transported in the postal (daak in Hindi) trains across the country and the stink of this fish was associated with the trains and eventually the Bombay Daak (Bombay post) became Bombay duck!<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In India, Bombay duck and shrimp are the most dried seafood. Dried seafood is an important part of the diet of the people living on the Indian coasts because during the monsoon season, the sea is too rough for the fisherman to go out. Just before the monsoons, the fishermen dry Bombay ducks and other fish and seafood under the sweltering summer sun. During the monsoons, most of the fish consumed are these fish dried during the summer. Dried fish is mostly consumed roasted as is or rehydrated and made into various recipes. I cook dried fish only when I can keep the doors wide open. Somehow, like fish sauce, even though the smell of dried fish is awful, it’s tastes like heaven!!!<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Bomblachi kalvan – curry de Bombay Duck séchés – dried Bombay duck curry</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">10 dried Bombay ducks<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsps oil<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp mustard seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp cumin seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 sprig curry leaves<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp turmeric<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cloves of garlic, crushed<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm ginger, crushed<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 huge onions, sliced<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 green chilis, pricked<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small ball of tamarind, soaked in 500ml of water (adjust the amount of water depending on the amount of gravy you want)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 big potatoes, peeled and steamed<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Coriander leaves to serve<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Soak the Bombay ducks in water for about an hour.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Remove the dried fins and cut the Bombay ducks in 5cm pieces.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and add mustard and cumin seeds.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in the ginger and garlic.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the turmeric and the onion.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When golden put in the Bombay ducks, tamarind juice, chilis, potatoes and salt (only a little bit since the fish is salted).<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve with coriander leaves sprinkled on the kalvan.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-55078566150540159592017-03-27T15:15:00.000+02:002017-03-27T15:15:05.719+02:00Fougias - Fugias<div class="MsoNormalCxSpFirst" style="text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtLd9rC8rQCpf3x0qUtTuNqLFcmCOeEwZjUdTPbj0gknqvHXLVgm0CdSX5VOqZnk1Crw740BY0NRQ5jcE3iRfo9P-RL9c8wEclUpRNSRo0YUhkKqbiDnHARoNWrzF4JW_L96mcONulSBE/s1600/20170325_202407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtLd9rC8rQCpf3x0qUtTuNqLFcmCOeEwZjUdTPbj0gknqvHXLVgm0CdSX5VOqZnk1Crw740BY0NRQ5jcE3iRfo9P-RL9c8wEclUpRNSRo0YUhkKqbiDnHARoNWrzF4JW_L96mcONulSBE/s640/20170325_202407.jpg" width="640" /></a></span></div><br />
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</span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">J’ai souvent écrit des billets à propos de la cuisine et de mes racines « <a href="http://www.thehindu.com/features/magazine/the-original-east-indians/article4959668.ece" target="_blank">East Indian</a> », une communauté indigène de Bombay et à laquelle appartient mon père. Je vous livre des informations à propos des Fougias, nos pains frits. Fougias, qui veut dire ballons ont une recette unique. Il y a des versions des pains frits dans toute civilisation, même en Inde (des puris et des bhaturas sont des exemples). Je ne connais pas de ce forme qui ressemble plutôt à des beignets.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Les fougias sont légèrement sucrés et sont servis à des occasions spéciales avec un curry épicé – principalement de chèvre ou du porc. Auparavant, on faisait lever la pâte avec du toddy, la sève fermentée du palmier de Palmyre. Depuis quelques décennies maintenant on utilise de la levure de boulanger.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">La procédure de façonnage de ce pain est tout à fait fascinant et je l'ai fait une vidéo pour la montrer.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: large;">Fugias</span><o:p></o:p></b></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #cc0000;"><b>Ingrédients pour 6 personnes</b></span><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">500g de farine <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">1 tasse de lait de coco<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">2 càs de sucre<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">2 càc levure<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Sel au goût<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Huile pour la friture<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #cc0000;">Méthode </span></b><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Mélanger la levure avec le sucre et 125 ml d'eau tiède et laisser activer dans un endroit chaud pendant environ 10 minutes jusqu'à ce que le mélange devienne mousseuse.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Incorporer ce mélange mousseux avec tous les autres ingrédients (sauf l'huile) et le placer dans un endroit chaud sans courants d’air pendant environ quatre heures ou jusqu'à ce que le mélange ait doublé en taille (je laisse dans un four éteint).<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Faire des boules comme montré dans la vidéo et les faire frire jusqu'à ce qu’ils dorent.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">Servir chaud.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxD3E-XCcmnh3hc-RXB0oFsw366pjDQDQ4YMP-koOUb_GxagcNRXfPNWCy41V1KhuBOCwxo--mZzr3tHo5kYg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span lang="FR-BE"><span style="font-family: Georgia, Times New Roman, serif;">***<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">I have often blogged about food from the "<a href="http://www.thehindu.com/features/magazine/the-original-east-indians/article4959668.ece" target="_blank">East Indian</a>" community and my roots since my father is an East Indian. In this blog post, I am going to give you information about Fugias our fried bread. Fugias which means balloons are a unique recipe. I have seen versions of fried breads in other civilisations and even in India (Puris and Bhaturas are examples). But never in such a form, almost like fritters anywhere in India.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Fugias are slightly sweet and are served on special occasions with a spicy curry – mostly goat or pork. In the olden days, toddy the fermented sap of the Palmyra palm was used to make the dough rise. Since quite some time now, yeast is used instead.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">The procedure of shaping this bread is quite fascinating and I have made a video to illustrate it.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;"><b><span style="font-size: large;">Fugias</span><o:p></o:p></b></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #cc0000;">Ingredients to serve 6 persons</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">500g flour<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 cup coconut milk<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 Tbsp sugar<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 tsp yeast<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Salt to taste<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Oil for frying<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Mix the yeast with the sugar and 125ml tepid water and leave to proof in a warm place for about 10 minutes till frothy.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Incorporate this frothy mixture will all other ingredients (except the oil) and keep in a drought free warm place for about four hours till doubled in size (I leave it in an unheated oven).<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Make balls as show in the video and fry till golden.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #38761d;">Serve hot.</span><o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiDHUGyaBGsjfsZeStTTh0xXM3k-uOSpXlivPb3xbbjdTOZwaE1nmsm1RnG_86KWiBR6tbWIdfqRHnKudSmuCU2Ue1saQq8PSgezDbWCifXmWPTxp7pK5201TtSn5IOksTg-CiSfhapfd/s1600/20170325_202416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiDHUGyaBGsjfsZeStTTh0xXM3k-uOSpXlivPb3xbbjdTOZwaE1nmsm1RnG_86KWiBR6tbWIdfqRHnKudSmuCU2Ue1saQq8PSgezDbWCifXmWPTxp7pK5201TtSn5IOksTg-CiSfhapfd/s640/20170325_202416.jpg" width="640" /></a></span></div><br />
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</div>Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-66791932568411678772017-03-20T15:55:00.001+01:002017-03-20T15:55:32.993+01:00Gumbo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXRrkPmHiVHC9XsjicCi6A-r7LTHjGVrZIa5RZRyXWeUTEM33JOySOX3El9eVDMs5d19WE2DIVoTfU_L1Dl6B3HGltsAhyphenhyphenbvW7QXmCTHjn4Hrqap5JFIV54HJvJlkTZuW04oCy2GLLPkf/s1600/20170319_145938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXRrkPmHiVHC9XsjicCi6A-r7LTHjGVrZIa5RZRyXWeUTEM33JOySOX3El9eVDMs5d19WE2DIVoTfU_L1Dl6B3HGltsAhyphenhyphenbvW7QXmCTHjn4Hrqap5JFIV54HJvJlkTZuW04oCy2GLLPkf/s640/20170319_145938.jpg" width="640" /></a></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Je suis chanceuse d'avoir des amis gourmands qui viennent de partout dans le monde. C'est formidable lorsque nous échangeons des recettes, des idées ... et des ingrédients, surtout ceux qui sont rares. Ceux qui me connaissent savent que je suis une addicte d’ingrédients. Je peux faire des détours incroyables pour acheter un ingrédient je n'ai jamais testé. Chaque fois, j’en vois un que je ne connais pas, je l'achète et puis je recherche ce qui peut être et ce qu’on peut faire avec.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Il ya quelques temps Humie Foodie (voir son merveilleux <a href="https://humidfoodie.com/">blog NOLA</a>) m'a donné du filé pour faire un gumbo. Pour une raison inconnu, il était relégué au fond du placard et je l'ai oublié ... jusqu'à ce que <a href="http://www.un-peu-gay-dans-les-coings.eu/">Sylvain</a> aille en vacances à la Nouvelle-Orléans et m'a ramené quelques andouilles. L’andouille de la Nouvelles Orléans ne ressemble en rien à l'andouille française! La version de la Nouvelle-Orléans est faite avec de la viande de porc et est très épicée et fumée alors que la version française est faite de tripes et est assez puante.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai fait deux recettes avec l'andouille - gumbo et jambalaya.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai fait la recette de gumbo en mélangeant deux recettes différentes du magazine <a href="http://www.southernliving.com/magazine">Southern Living</a>.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Gombo<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients pour servir 4</b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">4 cuisses de poulet<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">500 g d’okra ou gombo<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 gros oignon, émincé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail, émincé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 poivron vert, haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">100 g de lardons<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 andouille, tranchée<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs d'assaisonnement Cajun<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de filé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 càs de farine<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de thym séché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc d'origan séché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 feuilles de laurier frais<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">500ml de bouillon de volaille<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel et poivre au goût<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de concentré de tomate<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode <o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer les lardons dans une casserole.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Quand ils deviennent croquants, retirer et réserver.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Dans la même casserole, ajouter l'andouille et faire frire des deux côtés.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Retirer et réserver.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Y mettre le poulet et dorer.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Retirer et réserver.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter l'oignon, le poivron et l'ail.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Faire frire jusqu'à ce que l’oignon soit doré et réserver.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la farine et faire frire jusqu'à ce que la farine prenne une couleur chocolat profond en remuant tout le temps (je l’ai juste doré, c'est pourquoi ma sauce n'est pas brun foncé).<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter dans le bouillon avec la pâte de tomate, les épices et les herbes, l’okra et tous les ingrédients réservés.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Cuire pendant environ 15 minutes ou jusqu'à ce que le poulet soit cuit.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir chaud avec du riz.<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I am lucky to have foodie friends from all over the world. It’s great when we exchange recipes, ideas… and ingredients, especially the rare to source ones. Those who know me know that I am an ingredient junkie. I can go to great lengths to fine one that I have never tested. Whenever, I come across one that I don’t know about, I buy it and then search for what can be made with it.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A while ago Humid Foodie (check out her wonderful <a href="https://humidfoodie.com/">NOLA blog</a>) got me filé to make some gumbo. It somehow got to the back of the larder and I just forgot about it….until <a href="http://www.un-peu-gay-dans-les-coings.eu/">Sylvain</a> on vacation to New Orleans and got me some andouille. The NOLA andouille is nothing like the French andouille! The New Orleans version is made with pork meat that has been spiced and smoked whereas the French version is made with tripe and is quite stinky.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made two recipes with the andouille – gumbo and jambalaya.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made up gumbo recipe from two different recipes from <a href="http://www.southernliving.com/magazine">Southern Living</a>.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Gumbo</span><o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients to serve 4</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 chicken thighs <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500g okra<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 big onion sliced<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, slices<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 green pepper, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">100g lardons<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 andouille, sliced<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp Cajun seasoning<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp file<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsps flour<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp dried thyme<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp dried oregano<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 fresh bay leaves<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500ml chicken stock<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt and pepper to taste<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp tomato paste<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the lardons in a pan. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When crisped, remove and reserve.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In the same pan, add the andouille and fry on both sides.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Remove and reserve.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Now put in the chicken and brown on both sides and remove and reserve.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add onion, pepper and garlic.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Fry till the onions are golden remove and reserve.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the flour and fry till deep chocolate stirring all the time (I only cooked till golden that’s why my sauce is not deep brown).<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the stock with the tomato paste, spices and herbs, okra and all reserved ingredients.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cook for about 15 minutes or till the chicken is cooked.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Serve hot with rice.</span><o:p></o:p></span></div>
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<o:p><span style="font-family: "georgia" , "times new roman" , serif;">***</span></o:p></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-56715434604152781222017-03-14T15:53:00.002+01:002017-03-14T15:53:45.276+01:00Thandaï<div class="separator" style="clear: both; text-align: center;">
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">Hier c’était Holi, la fête de printemps hindou. J'ai déjà parlé d’Holi et mis plusieurs recettes spéciales de cette <a href="http://bombay-bruxelles.blogspot.be/search?q=holi">fête sur le blog</a>. Aujourd'hui, j'écris sur une recette dont j'ai déjà parlé dans les billets précédents mais, je n’ai pas encore livré la recette.<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">Holi est le jour où les gens se lâchent un peu, et pour les aider dans les festivités, ils consomment le <a href="https://en.wikipedia.org/wiki/Bhang">Thandai ou bhang</a> qui est agrémenté avec une pâte de feuilles et de graines de cannabis. Ma version ici est bien sûr sans cannabis mais c’est une boisson très savoureuse tout de même.<o:p></o:p></span></span></div>
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<span lang="FR"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Thandai<o:p></o:p></b></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Pour 2 personnes</b></span><o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">500 ml de lait<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">8 amandes<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">8 noix de cajou<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">8 pistaches<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">4 cardamomes vertes<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de graines de fenouil<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">2 + 1 boutons de roses séchés<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">1 pincée de safran<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de poivre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de graines de pavot<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">4 poivres longs<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">2 càs de sucre<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode </b></span><o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">Faire tremper tous les ingrédients sauf un bouton de rose dans le lait pendant environ deux heures.<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">Mixer le mélange dans un mixeur plongeur ou un blender.<o:p></o:p></span></span></div>
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<span lang="FR"><span style="font-family: "georgia" , "times new roman" , serif;">Filtrer et servir décoré avec les pétales du bouton de rose mise à part.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Yesterday was the Hindu spring festival of Holi. I have explained Holi and put several special Holi recipes</span> <a href="http://bombay-bruxelles.blogspot.be/search?q=holi">on the blog already</a>. <span style="color: #38761d;">Today, I am writing about a recipe that I have already spoken of but not yet blogged about. <o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Holi is a time when Indians let down their hair, and to help them in the festivities, they consume </span><a href="https://en.wikipedia.org/wiki/Bhang">Thandai or bhang</a> <span style="color: #38761d;">which is laced with a paste of cannabis leaves and seeds. My version here is of course without cannabis but is a very tasty drink all the same.<o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Thandai</span><o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">For 2 servings</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">500 ml milk<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">8 almonds<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">8 cashew nuts<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">8 pistachios<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 green cardamoms<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp fennel seeds<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2+1 dried rose buds<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 pinch of saffron<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp pepper<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp poppy seeds<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 long peppers<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsps sugar<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Soak all the ingredients except one rose bud in the milk for about two hours.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Grind the mixture in a blender.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Strain and serve decorated with the rose petals of the saved rose bud.</span><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">*** </span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-66394404150813037732017-02-22T15:40:00.000+01:002017-02-22T15:40:30.328+01:00Medu vada<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfhnxEMTaEY70-IUURFC-i_N2nK29ocZV9YauYWZ1izDZT2oD7djMWFQtYa4VF0c7rHdheIoUOSTnUUgTcaNTadpuS1utJmpYFoiR9AotYzD7SskVNi9eEWGGKS65HdCw9WMjwqJMMamP/s1600/20170220_171801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfhnxEMTaEY70-IUURFC-i_N2nK29ocZV9YauYWZ1izDZT2oD7djMWFQtYa4VF0c7rHdheIoUOSTnUUgTcaNTadpuS1utJmpYFoiR9AotYzD7SskVNi9eEWGGKS65HdCw9WMjwqJMMamP/s640/20170220_171801.jpg" width="640" /></a></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Je suis allé à Anvers le week-end dernier et nous avons exploré des magasins asiatiques là-bas. Nous avons commencé avec un magasin indien, puis nous sommes allés à un supermarché chinois.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai vu cette machine à fabriquer des médu vada et comme je tombe si facilement pour les gadgets, que je l'ai acheté immédiatement. Je dois admettre qu’on peut faire ces beignets sans le gadget et ce n'est pas difficile à faire du tout. Les medu vadas sont faits avec des lentille et les originaux sont à base de lentilles blanches (urad dal) mais on peut en faire toutes les autres lentilles (ou encore mieux, un mélange). <o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J'ai vu ce gadget vendu sur Internet comme une machine pour faire des doughnuts.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">La base de ces beignets est utilisée pour faire un autre plat populaire des dahi vadas dont je vais poster la recette très vite.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Medu vada<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients</b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup (250ml) de lentilles blanches (urad dal) trempée pendant au moins deux heures<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 piment finement haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 cm de gingembre, râpé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">10 feuilles de curry<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sel<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Huile de friture<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode </b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mixer les lentilles trempées à une pâte avec aussi peu d'eau que possible. J'ai utilisé environ 2 cuillères à soupe.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les piments, le gingembre, les feuilles de curry et le sel.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">On pourrait aussi mixer les trois ingrédients ci-dessus avec les lentilles.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettez la pâte dans le fabricant de médu vada.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile et faire les vadas en utilisant la machine.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Faire frire jusqu'à ce qu’ils dorent.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Égoutter et servir avec un chutney ou comme le pain avec un curry.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Dans le sud de l’Inde, on sert les medu vadas avec du sambhar (préparation de lentilles et légumes) et du chutney de noix de coco.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3d85c6;"><i>Note: Dans le cas où vous n'avez pas le gadget, tremper vos mains dans l'eau et prendre un peu de pâte de la taille d’un noix dans vos mains. Faire un trou dans le centre de la pâte et glisser le dans l'huile chaude pour les dorer. Vous pouvez également déposer des cuillerées directement dans l'huile chaude.</i></span><o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I went to Antwerp last weekend and we explored a couple of Asian stores there. We started off with an Indian store and then went on to a Chinese supermarket.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I saw this medu vada maker and I since I fall so easily for gadgets, that I brought it immediately. I must admit that you can easily make these fritters without the gadget and it is not difficult to do at all. Medu vadas are made of lentils and although the basic ones are made while lentils (urad dal) you can easily make it any other lentils (or better still, a mix of lentils). <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I have seen this gadget sold on the Internet as a doughnut maker.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">The base of this fritters is used to make dahi vadas and I’ll post the recipe for them soon.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Medu vada<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 cup white lentil (urad dal) soaked for at least two hours<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 finely chopped chilli<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm ginger, grated<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">10 curry leaves<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp salt<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Oil for frying<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Method</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Grind the soaked lentils to a paste with as little water as possible. I used about 2 tablespoons.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the chillis, ginger, curry leaves and salt.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">One could also grind the three above ingredients with the lentils.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put the dough in the medu vada maker.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and pour out the vadas. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Fry till golden.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Drain and serve with a chutney or like bread with a curry.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In South India, medu vadas are served with sambhar (a lentil and vegetable preparation) and coconut chutney.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="color: #3d85c6;">Note: In case you do not have a vada maker, dip your hands in water and take a walnut size bit of dough in your hands. Make a hole in the centre of the dough and slide in the hot oil to fry. You can also drop spoonfuls directly in the hot oil.</span></i><o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-51804389825484080852017-02-15T15:14:00.001+01:002017-02-15T15:14:42.032+01:00Pickles de citron - lemon pickles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqI6GsMI9YJV_Y2exPE1J87PB80OTPuUMzxhB-2HUjp76hfoeQSIYyoj2oP7w6ZAS-EVP8HScneM4pDWDXshpHTf3nxuWObLHHIEF_rd8DnNW6Dl7uAxyIYzqTK-ET8-ho-4n0t-GLiTbF/s1600/20170114_123110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqI6GsMI9YJV_Y2exPE1J87PB80OTPuUMzxhB-2HUjp76hfoeQSIYyoj2oP7w6ZAS-EVP8HScneM4pDWDXshpHTf3nxuWObLHHIEF_rd8DnNW6Dl7uAxyIYzqTK-ET8-ho-4n0t-GLiTbF/s640/20170114_123110.jpg" width="360" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Selon un dicton populaire, si la vie vous donne des citrons faites-en de la limonade ... ce dicton n'est certainement pas valable pour des Indiens ! Si on nous donne des citrons nous en ferons un pickles au citron. La plupart des pickles sont faits en fermentant des fruits et des légumes et en les épiçant. Ils sont faits en été quand la chaleur du soleil chauffe les pickles et les font maturés à la perfection. Le soleil tue toutes les mauvaises bactéries et permet aux bonnes de prospérer. Une autre sorte de pickles sont faits en hiver et je ne sais pas pourquoi mais ces pickles se ressemblent à ce qu’on a ici, c'est-à-dire principalement saumuré et moins épicé.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J'ai fait ce classique d'hiver – un pickles au citron ... on peut utiliser d'autres agrumes disponibles en hiver. C’est vraiment facile de faire et la seule difficulté est qu’on doit attendre jusqu'à ce que le citron marine bien. J'ai un grand radiateur et j'ai placé mon pot de pickles dessus et il était prêt à consommer en 10 jours. En moyenne, il faut attendre 3 à 4 semaines. Essayez d'utiliser du sel de mer pur sans aucun additif pour de meilleurs résultats.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Pickles de citron</b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingrédients</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 kg de citrons</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Pour le mélange d'épices</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">40 g de sel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">30 g de paprika</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">20g de piment en poudre (ajuster selon votre goût)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">¼ càc assafoetida</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">20g de graines de moutarde, cassées ou écrasées (ou utiliser de la moutarde en poudre)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">20 g de poudre de curcuma</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 pot en verre stérilisé</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laver et sécher les citrons avec un chiffon propre.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couper les citrons en deux et puis chaque moitié en quatre (conserver les jus).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre une couche d'une cuillère à soupe du mélange d'épices dans le pot.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Déposer dessus une couche de morceaux de citron.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Continuer à faire des couches en terminant avec une couche mélange d'épices jusqu'à ce que tous les ingrédients sont utilisés.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter le jus récupéré en coupant les citrons.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fermer le pot et garder dans un endroit chaud.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Tous les jours, mélanger les pickles avec une cuillère propre. Dans un ou deux jours, vous aurez assez de saumure pour couvrir les citrons. Sinon, ajouter une saumure 3% (30g pour 1l d’eau) juste assez pour couvrir.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le pickles est prêt quand les citrons ont absorbé assez de sel, sont moelleux et n’ont plus de goût astringent.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">According to a popular saying, if life gives you lemons make lemonade… this saying is certainly not for Indians!! You give us lemons and we’ll make you a lemon pickle. Most pickles are made by fermenting fruits and vegetables and spicing them. They are made in the summer when the hot sunlight cures the pickles to perfection, kills all the bad bacteria and allows the good ones to thrive. Another set of pickles are made in the winter and these pickles are for some reason more like the pickles we have here i.e. mostly brined and with much less spice.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made this winter classic – lemon pickle… you can use other citrus fruits available in winter to make these pickles. It’s really easy to make the only issue is the you have to wait till the lemon cures. I have a wide radiator and I kept my jar of pickles on it and it was ready to eat in 10 days’ time. You have to wait for 3 to 4 weeks. Try to use pure sea salt without any additives for best results.</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 kg lemons</span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>For the spice mix</b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">40g salt</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">30g paprika</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">20g chilli powder (adjust according to your taste)</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">¼ tsp asafoetida</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">20g mustard seeds, split or crushed (or use powdered mustard)</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">20g turmeric powder</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 sterilized glass jar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;">:</span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Wash and dry the lemons with a clean cloth.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cut the lemons in half and each half in four (keep the juices).</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put a layer of a tablespoon of the spice mix in the jar.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in a layer of lemon pieces.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Continue finishing with a spice mix till all the ingredients are used up.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Close the jar and keep in a warm place.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Everyday stir the pickles with a clean spoon. In a couple of days, you will have enough of brine to cover the lemons. If not, add a 3% (30g to a litre of water) brine just enough to cover.</span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Your pickle is ready when the lemons have absorbed enough of salt and no longer tastes astringent.</span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-16366441241418782512017-01-23T15:17:00.000+01:002017-01-23T15:19:49.596+01:00Beignets de Fruit de l’arbre à pain - Breadfruit Fritters<div class="MsoNormalCxSpFirst" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><br />
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</span></span></div><div class="MsoNormalCxSpFirst" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Lors de ma dernière visite à Paris, on est passé par le quartier indien où j’ai vu des fruits de l’arbre à pain. En général, on trouve ces fruits en conserves et presque jamais frais ! Et là, non seulement la qualité au niveau poids et l’aspect était top, mais les fruits semblaient cueillis le matin même !<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le fruit de l’arbre à pain vient d’une plante qui a ses origines en Océanie mais qu’on trouve maintenant dans tous les pays tropicaux partout dans le monde. Le fruit ressemble à un pomelo et la peau semble avoir des écailles. La chair a un goût doux, un peu entre la patate douce et les châtaignes. En texture, c’est un peu mou comme la mie de pain (d’où le nom ? – je ne sais pas). On les cuit, après l’avoir pelé, à l’eau, on en fait des gratins, des purées. On peut également le servir rôti ou frit. <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J’ai fait une recette assez simple. J’ai coupé la chair en tranches et je l’ai ai épicées et puis je les ai passées à la poêle. Il faut faire attention en travaillant le fruit de l’arbre à pain – après l’avoir coupé, il faut mettre les morceaux immédiatement dans un saladier d’eau avec un filet de jus de citron ou vinaigre pour éviter la décoloration due à l’oxydation.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">L’information sur <a href="https://fr.wikipedia.org/wiki/Arbre_%C3%A0_pain" target="_blank">l’arbre à pain</a>.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
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</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Beignets de Fruit de l’arbre à pain<o:p></o:p></b></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients</b></span><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 fruit à l’arbre à pain<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">L’huile pour poêler<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Un filet de jus de citron<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Pour le mélange épicé :<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de paprika<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de curcuma<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de garam masala<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de jus de citron<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 càc de farine de riz<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode</b></span><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Peler le fruit de l’arbre à pain.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Enlever le milieu qui est filandreux. <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Couper le fruit en tranches et les garder dans un saladier avec de l’eau vinaigrée.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mélanger tous les ingrédients pour la panure épicée.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Égoutter le fruit de l’arbre à pain.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mélanger avec la panure épicée.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre l’huile à chauffer dans une poêle.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Faire frire les tranches et les égoutter sur du papier absorbant.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir garni d’un filet de jus de citron.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLYxpNipR5h9P07tB3JvVpguTvpg0X-zzP7aoP0BD9Xs10XF4DDmdfJowq_8S2OygU6J0f0IDkXZ9ouXyR4camkUaDpdz-m3TwpbrM-ih7lTwTDM8eYAKh_oZEyintHaJCS8c83P6pFA4/s1600/20161113_165612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLYxpNipR5h9P07tB3JvVpguTvpg0X-zzP7aoP0BD9Xs10XF4DDmdfJowq_8S2OygU6J0f0IDkXZ9ouXyR4camkUaDpdz-m3TwpbrM-ih7lTwTDM8eYAKh_oZEyintHaJCS8c83P6pFA4/s640/20161113_165612.jpg" width="358" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><br />
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</div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">On my last visit to Paris, we went through the Indian quarter where I saw fresh breadfruit on sale. In general, we find these fruits canned and almost never fresh! And then, when I saw the breadfruit not only the quality and weight but also the appearance was great, the fruit seemed to have been picked the same morning!<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Breadfruit comes from a plant that has its origins in Oceania but is now found in all tropical countries all over the world. The fruit resembles a grapefruit and the skin seems to have scales. The flesh has a sweet taste, a little between the sweet potato and the chestnuts. In texture, it is a little soft as bread crumbs (hence the name? - I do not know). They are cooked, after peeling, in water, made into gratins and purees. They can also be served roasted or fried.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made a fairly simple recipe. I cut the flesh into slices and I spiced it and then I fried them in a pan. Care must be taken when working with breadfruit - after cutting it, put the pieces immediately in a bowl of water with a drizzle of lemon juice or vinegar to avoid discoloration due to oxidation.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Information on <a href="https://en.wikipedia.org/wiki/Breadfruit" target="_blank">breadfruit</a>.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
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</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Breadfruit Fritters<o:p></o:p></b></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 breadfruit fruit<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Oil for frying<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A drizzle of lemon juice<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">For the spice mixture:<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp paprika<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp of garam masala<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp of lemon juice<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp rice flour<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Method</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Peel the breadfruit.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Remove the middle part which is stringy.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cut the fruit into slices and keep them in a salad bowl in vinegar water.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix all the ingredients for the spicy coating.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Drain the breadfruit slices.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix with the spicy coating.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the oil in a frying pan.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Fry the breadfruit slices and drain on absorbent paper.<o:p></o:p></span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve with a drizzle of lemon juice.<o:p></o:p></span></div><br />
<div class="MsoNormalCxSpMiddle" style="text-align: justify;"><o:p><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><br />
</span></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xsriyeel1GEktM9xNj2aaT8pUNJA9MH60d1asTHjoczQJ-803S-Ac4NuM1Q-JkYRhlJQcOuZNIW4QqaF-Hdfl9R2LQrjlcYKv-gHWOdZMbN6Tu_EOuOSQP53EGGLgeguNEtUuKOWPI9W/s1600/20161201_213013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xsriyeel1GEktM9xNj2aaT8pUNJA9MH60d1asTHjoczQJ-803S-Ac4NuM1Q-JkYRhlJQcOuZNIW4QqaF-Hdfl9R2LQrjlcYKv-gHWOdZMbN6Tu_EOuOSQP53EGGLgeguNEtUuKOWPI9W/s640/20161201_213013.jpg" width="640" /></a></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: center;"><o:p><span style="font-family: "georgia" , "times new roman" , serif;">***</span></o:p><br />
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</span></o:p></div>Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-51513608544100915452016-12-07T15:49:00.003+01:002016-12-08T08:56:44.868+01:00Sauté de noyaux de jacques - Stir-fried jackfruit seeds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPifRfK57l_a1gxvtmzRiVMYupdX_SweVgwQ9uWIV_gJKf-mORk_UdfZT_VSZUVWTUx-Ck-FbF28K7zR38gtEfRuHOY5xEVs3lDpN2PH5Ey7g2HNxizc_tcr-9UxUl2j2XPdfXjbv_hFOy/s1600/20161120_123336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPifRfK57l_a1gxvtmzRiVMYupdX_SweVgwQ9uWIV_gJKf-mORk_UdfZT_VSZUVWTUx-Ck-FbF28K7zR38gtEfRuHOY5xEVs3lDpN2PH5Ey7g2HNxizc_tcr-9UxUl2j2XPdfXjbv_hFOy/s640/20161120_123336.jpg" width="640" /></a></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><br />
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le mois passé, j’ai passé une journée à Paris avec un ami à qui j’ai fait découvrir le quartier indien à côté de la gare du Nord. Je n’ai pas pu résister à prendre quelque fruits et légumes de saison dont un gros morceau de jacque le fruit de jaquier. Pour ceux qui ne connaissent pas le jaquier (ou jacquier), c’est un fruit énorme qui peut peser quelques dizaines de kilos. On peut confondre le jacque avec durian, mais le jacque n’a pas l’odeur nauséabond des durians.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Le fruit contient une sève blanche assez collante, donc quand on nettoie le fruit on badigeonne les mains régulièrement avec de l’huile. On mange les quartiers du fruit cuit et cru mais aussi les noyaux cuits à l’eau. Ils ont un goût et une texture de châtaignes. J’avais acheté un kilo de Jacque dont j’ai récupéré environ une trentaine de noyaux.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Avec les noyaux, j’ai fait un sauté et je vous donne la recette ici. Normalement, je les mange juste comme ça après les avoir cuits à l’eau salée.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Sauté de noyaux de jacques<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients</span></b><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Environ 30 noyaux de jacques<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">200g de légumes de votre choix (haricots surgelés pour moi)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs d’huile de coco<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 oignon, haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 gousse d’ail, haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 cm de gingembre, râpé<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de graines de cumin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de graines de moutarde<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de pulpe de tamarin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sucre naturel (du jaggery pour moi)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de flocons de piment rouge<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Quelques brins de coriandre, ciselés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 càs de noix de coco<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Cuire les noyaux dans une cocotte minutes 5 minutes sous pression ou environ 1 h.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Peler et laisser refroidir.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Faire chauffer l’huile.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les graines de cumin et moutarde.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Quand elles crépitent, y mettre l’oignon, l’ail et le gingembre et laisser dorer.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la pulpe de tamarin, le jaggery, le piment, les noyaux et les légumes.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre une ou deux cuillerées d’eau et laisser cuire les légumes à feu doux à couvert.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Incorporer le coco et la coriandre et servir.<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Last month, I spent a day in Paris with a friend and I showed him around the Indian quarter next to the Gare du Nord. I could not resist buying some seasonal fruits and vegetables among which was a huge chunk of jackfruit. For those who do not know jackfruits, it is a huge heavy fruit. One can mistake jackfruit for durian, but jackfruits do not have the nauseous odour of durians.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">The fruit contains a sticky white sap, so when you clean the fruit you rub your hands regularly with oil. We eat the jackfruit bulbs cooked and raw but also the boiled seeds. They have the taste and texture of chestnuts. I had bought a kilo of jackfruit from which I recovered about thirty seeds.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">With the seeds, I made this stir fry. Normally, I eat them just like that after having cooked them in salted water.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Stir-fried jackfruit seeds<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">About 30 jackfruit seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">200g of vegetables of your choice (frozen beans for me)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp of coconut oil<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 onion, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 clove garlic, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm ginger, grated<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp cumin seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp Mustard Seed<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp of tamarind pulp<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp natural sugar (jaggery for me)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp red chilli flakes<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A few sprigs of coriander, chiselled<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 tbsp of coconut<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method<o:p></o:p></b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cook the seeds in a pressure cooker for 5 minutes under pressure or about 1 hour.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Peel and let cool.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the oil.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the cumin and mustard seeds.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When they crackle, put in the onion, garlic and ginger and fry till golden.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add the tamarind pulp, jaggery, chilli, jaggery seeds and vegetables.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put one or two spoonfuls of water and cook vegetables over low heat.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Stir in coconut and coriander and serve.</span><o:p></o:p></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-547416068802488462016-11-28T14:19:00.002+01:002016-11-28T14:19:36.376+01:00Ravachi Talleli mavra - Poissons frit à la semoule – Semolina fried fish<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Bombay est la capitale de l'État indien du Maharashtra. L'État a une côte de 840 km de long et la région côtière est appelée le Konkan. Ainsi, comme vous pouvez l'imaginer, les poissons et les fruits de mer y sont consommés en abondance. L'un des moyens les plus populaires de frire le poisson est la recette dans ce billet où le poisson est mariné dans des épices et pané en roulant le poisson mariné dans la semoule avant de le frire. Cela garde le moelleux du poisson à l'intérieur et l'extérieur est bien croustillant. Vous pouvez utiliser n'importe quel poisson ou fruits de mer pour cette recette ou même de la volaille ou des légumes comme les pommes de terre, etc. J'ai utilisé du lieu noir que j'ai coupé en trois, mais vous pouvez vous en servir de tout autre poisson, tranché en darnes ou fileté.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ravachi Talleli mavra - Poissons frits à la semoule <o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients pour 4</span></b><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">4 petits lieus noirs coupés en trois<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de poudre de piment<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ càc de poudre de curcuma<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de vinaigre de vin rouge<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">100 g de semoule<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Huile à frire<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode </b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mélanger le poisson avec le sel, le piment, le curcuma et le vinaigre et mariner pendant une demi-heure.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre la semoule dans une assiette et prendre chaque morceau de poisson et le rouler dans la semoule pour enrober complètement.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Glisser dans l'huile et faire frire pendant environ 3 minutes de chaque côté ou jusqu'à ce que les morceaux deviennent croustillants.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Servir chaud.<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Bombay is the Capital of the Indian state Maharashtra. The State has an 840-km long coastline and the coastal region is called the Konkan. So, as you can imagine, seafood is eaten in abundance. One of the most popular means of frying fish is the recipe in this post where the fish is marinated in spices and breaded by rolling the marinated fish in semolina before frying. This keeps the fish moist and soft in the inside and crunchy on the outside. You can use any fish or seafood for this or even poultry or vegetables like potatoes, etc. I used coalfish that I sliced in three but you can use any other fish, sliced or filleted.<o:p></o:p></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ravachi Talleli mavra - Semolina fried fish<o:p></o:p></b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingredients for 4 </span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 small coalfish, cut in three<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp chilli powder<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric powder<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp red wine vinegar<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">100 g semolina<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Oil to fry<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix the fish with the salt, chilli, turmeric and vinegar and marinate for half an hour.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put the semolina in a plate and take each piece of fish and roll it in the semolina to coat.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Lower in the oil and shallow fry for about 3 minutes on each side or till crisp.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Serve hot.</span><o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-53010772188578699652016-11-16T15:30:00.001+01:002016-11-16T15:30:07.556+01:00Makhana jhol – lotus seed curry - Curry de graines de lotus<div class="MsoNormalCxSpFirst" style="text-align: justify;">
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Pour mon retour sur la blogosphère après un moment, je voudrais vous présenter un ingrédient rare en Inde – les graines de lotus. Les graines de lotus se trouvent dans des gousses assez impressionnantes. A ma connaissance, dans le sous-continent Indien, j’ai trouvé uniquement des recettes de ce produit uniquement dans le Sindh et au Kashmir. Hors de l’Inde, les chinois et les japonais l’utilisent aussi bien dans les plats sucrés que salés. En Inde, on trouve plus facilement la version soufflé (comme du pop-corn) qu’on utilise aussi bien dans les plats sucrés que salés.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Les graines de lotus sont un peu comme les châtaignes. Ils ont le même goût sucré et la texture est farineuse. On peut les acheter frais, sous vide, congelés ou déshydratés. Ces derniers doivent être réhydratés comme les haricots avant utilisation.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">J’ai fait un curry avec une courgette (quand j’ai fait cette recette, c’était encore été), mais en ce moment, on peut se servir de toutes les variétés de courges qu’on a à notre disposition en ce moment et deux pommes de terre dans une sauce très liquide. En fait, comme n’importe quel curry de légumes, vous pouvez jouer avec des légumes différents et si vous ne trouvez pas de graines de lotus, utilisez des châtaignes ou d’autres noix réhydratées comme les amandes ou les noix de cajou. Jouez avec les textures différentes. Ce curry est simple et délicieux. Les currys avec une sauce liquides sont appelés des jhols (jhol veut dire eau en Bengali). Ça se marie très bien avec du riz. Je fais mon mea culpa à tous les Bengalis avant qu’on m’attaque, ce n’est pas un vrai jhol :-) !<o:p></o:p></span></span></div>
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<span lang="FR-BE"><b><span style="color: #cc0000; font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Makhana jhol – </span><span style="font-family: "georgia" , "times new roman" , serif;">Curry de graines de lotus<o:p></o:p></span></span></b></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients pour 4</span></b><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">150 g de graines de lotus (j'ai utilisé un paquet de graines sous-vide)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 petite courgette, coupée en gros morceaux<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 petites pommes de terre, pelées et coupées en quartiers<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs d'huile (si vous l’avez l'huile de moutarde est le meilleur pour cette recette)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de graines de moutarde<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càc de graines de cumin<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 gousse d'ail pelée et émincée<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 petit oignon, haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 piment rouge séché, émincé (le plus facile fait avec une paire de ciseaux)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 càs de tomate concentrée (faite maison pour moi)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Méthode :<o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Chauffer l'huile et y ajouter les graines de cumin et de moutarde.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Quand ils éclatent, ajouter l'ail et l'oignon et faites frire jusqu'à ce qu'ils soient translucides.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Y mettre dans le piment, le sel et la tomate concentrée.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Remuer et ajouter dans une tasse d'eau.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Lorsque l'eau arrive à ébullition, ajouter les légumes et laisser mijoter jusqu'à ce qu’à la cuisson complète environ 7 minutes<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">For my return to the blogging world after a while, I want to introduce you to an ingredient which is quite rarely used in India – lotus seeds. These seeds are found in pods that are quite impressive and graphic. To my knowledge, in the Indian subcontinent, I have only come across recipes from Kashmir and Sindh. Outside India, the Chinese and Japanese use them in sweet dishes and soups. In India, you also get these lotus seeds puffed like popcorn that are used to make nice desserts and also in curries!<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">The taste of lotus seeds is much like chestnuts. They have the same floury texture and sweetish taste. You can buy them fresh, sous-vide, frozen or dried. The latter needs to be re-hydrated like beans before using. <o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I made a curry with a courgette (it was still summer time, but now you can you all the nice squash available) and a couple of potatoes in a watery sauce. Actually, this is just any mixed vegetable curry - if you don’t have lotus seeds, don’t hesitate to use chestnuts, any soaked nut like almonds or cashew nuts, etc. Just play on textures! This is one simple, easy and tasty curry. Such watery curries are called jhols in Bengali (jhol means water). They are nice served mixed in some rice. Let me warn all true-blue Bengalis - this is a fake jhol not a real one, so don’t come down on me :-)!<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Makhana jhol – lotus seed curry<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients for 4</b></span><span style="color: #38761d;"><o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">150 g lotus seeds (I got a sous-vide packet)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small courgette, sliced in thick chunks<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 small potatoes, peeled and quartered<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp oil (if you have it mustard oil is best in this recipe)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp mustard seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp cumin seeds<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 garlic clove, peeled and sliced<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 small onion, chopped<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 dried red chilli, slivered (easiest done with a pair of scissors)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp concentrated tomato (home-made for me)<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method:<o:p></o:p></b></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and fry the mustard and cumin seeds.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">When they splutter, add the garlic and the onion and fry till soft.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Now put in the chilli, salt and the concentrated tomato.<o:p></o:p></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Stir around and add in a cup of water.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">When the water comes to a boil, add the veggies and cook till done.</span><o:p></o:p></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-12287436836321649072016-07-31T21:16:00.002+02:002016-07-31T21:17:32.805+02:00Tomato ketchup - tomato ketchup<div class="MsoNormal" style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="FR-BE">Ma fille m’a demandé pourquoi je ne faisais pas de ketchup. J’en avais fait plusieurs fois auparavant - aux tomates, au potiron et même à la banane (une recette philippine). Alors, je lui ai fait plaisir :-)</span><span lang="FR-BE">. Les tomates sont en saison donc, je n’avais pas d’excuse.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">La recette que j’ai utilisée est plus ou moins celle que ma mère utilisait. Ce ketchup n’aura pas le même goût que le ketchup industriel. Il y a moins de sel, moins de sucre et pas de conservateurs. Ma fille a complètement approuvé.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">En lisant un peu sur le ketchup, j’ai appris que les premières recettes de ketchup apparaissaient dans les livres de cuisine du 17<sup>ème</sup> siècle. La version aux champignons me tente beaucoup et je ne vais pas tarder à l’essayer.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ketchup de tomate <o:p></o:p></b></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients pour environ 2 ½ l</b></span><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 kg de tomates, bien mûres, coupés en gros des<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 gros oignons, émincés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">6 gousses d’ail, émincés<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">6 cm de gingembre, haché<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">2 feuilles de laurier<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">3 piments rouges (séchés)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">5 clous de girofle<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">½ bâton de cannelle<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">500 ml de vinaigre de vin rouge<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">200g de sucre<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">1 càs de piment en poudre (si vous le voulez un peu piquant)<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode</span></b><o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mélanger tous les ingrédients sauf les trois derniers ingrédients.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Porter à l’ébullition à feu doux et puis cuire à feu doux pendant environ 45 minutes ou jusqu’à ce que les tomates soient fondues en remuant de temps à autre.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">A l’aide d’un mixeur plongeur, mixer le mélange.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Remettre au feu et ajouter le vinaigre, le sucre et le piment.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Cuire encore 45 minutes environs jusqu’à ce que le mélange soit épaisse.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Passer le mélange dans un tamis moyen.<o:p></o:p></span></span></div>
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<span lang="FR-BE"><span style="font-family: "georgia" , "times new roman" , serif;">Mettre en bouteille dans les bouteilles ou pots bien stérilisés.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">My daughter asked me why I did not make ketchup. I had made it several times before - with tomatoes, pumpkin and even bananas (a Philipino recipe). Tomatoes are in season, so I decided to make it.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">I made almost the same recipe that my mom used. This ketchup does not have the same taste as the industrial ones that we know. It has much less salt and sugar and no preservatives. The daughter liked and endorsed it.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">While reading a bit about ketchup, I learnt that the first recipes in English and American recipes were in cookbooks in the 17<sup>th</sup> century. The mushroom ketchup has caught my eye and I’m going to make it soon.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Tomato ketchup<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients for about 2 ½ l</b></span><span style="color: #6aa84f;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">3 kg of tomatoes, ripe, cut into large bits<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">2 large onions, sliced<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">6 cloves garlic, minced<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">6 cm of ginger, chopped<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">2 bay leaves<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">3 red chillis (dried)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">5 cloves<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">½ cinnamon stick<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">500 ml of red wine vinegar<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">200 g sugar <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">1 tbsp chili powder (if you like a bit spicy)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #6aa84f;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Mix all ingredients except the last three ingredients.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Bring to the boil over low heat and then simmer for about 45 minutes or until the tomatoes are softened, stirring occasionally.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Using an immersion blender, blend the mixture.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Put it back on the heat and add the vinegar, sugar and chilli.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Cook for 45 minutes around until the mixture is thick.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">Push the mixture through a medium sieve.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #6aa84f; font-family: "georgia" , "times new roman" , serif;">If it seems a bit fluid, reduce it further but beware, it thickens on cooling.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #6aa84f;">Bottle it in well sterilized bottles or pots.</span><o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #6aa84f;">***</span></span></span><span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #6aa84f;"><br /></span></span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-68362166452394735062016-07-18T15:13:00.000+02:002016-07-18T15:14:18.279+02:00Hyderabadi ghost biryani - Biryani d’agneau hyderabadi - Hyderabadi lamb biryani<div class="MsoNormal" style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;">J’ai accepté de recevoir un colis d’agneau pour la campagne <span lang="EN-GB"><a href="http://www.agneausibon.com/"><span lang="FR-BE">#agneausibon</span></a></span> lancée pour l’agneau européen. Cette campagne, financée avec le concours de l’UE, associe l’<span lang="EN-GB"><a href="http://www.ahdb.org.uk/"><span lang="FR-BE">AHDB</span></a></span>, le <span lang="EN-GB"><a href="http://www.bordbia.ie/Pages/Default.aspx"><span lang="FR-BE">Board Bia</span></a></span> et l’<span lang="EN-GB"><a href="http://www.interbev.fr/"><span lang="FR-BE">Interbev</span></a></span><span lang="EN-GB"> </span>et a pour parrain le Chef Cederic de Mey. Dans nos colis, nous avions des couronnes, une selle et une épaule d’agneau. Je dois dire que la viande était vraiment d’une qualité supérieure !<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le choix de faire un biryani classique s’est imposé. Partout en Inde, le biryani est LE plat de célébration. Aucune fête que ça soit d’anniversaire, de mariage ou religieuse n’est complète sans un biryani à table. Les biryanis ont un goût fin et sophistiqué. Ils sont riches mais pas trop épicés. Les biryanis viennent de l’Inde de la Perse (comme leur pollos) et même aujourd’hui, les musulmans en font les meilleurs. Dans chaque ancien royaume indien où le Nabab était musulman, il y a une variante du biryani comme leur spécialité gastronomique. On a les biryanis Awadhi (de la ville de Lucknow au Nord de l’Inde), les hyderabadis (de l’Etat de Sud-Est de l’Inde), les mophlah (des descendants des arabes au Kerala sur la côte Sud-Ouest), de Calcutta et plusieurs autres. La recette de base est la même le riz mi-cuit est mis en couche avec la viande marinée aux épices plus au moins différentes. Il existe aussi quelques autres différences comme par exemple, à Calcutta, on ajoute des pommes de terre frites dans le biryani.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Vous avez donc certainement compris que le biryani est un de mes plats préférés. C’est un plat de fête. Je juge un restaurant indien par la qualité de son biryani. La plupart de biryanis servis ici dans les restaurants sont juste un mélange de curry et de riz. Ça manque la subtilité et la complexité des biryanis que je connais et que j’aime. Le biryani n’est pas piquant et donc quand je reçois des gens qui n’ont pas l’habitude des épices ou du piquant je leur en fais. C’est long à préparer mais pas difficile. Donc, quand je le prépare, j’en fais une grande quantité que je peux partager. J’ai décidé de préparer un biryani hyderabadi parce que c’est un des plus apprécié et aimé.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Hyderabadi ghost biryani - Biryani d’agneau hyderabadi - Hyderabadi lamb biryani</span><o:p></o:p></b></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingrédients<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Pour la marinade</span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 gousse d’ail, râpée<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4cm de gingembre, râpée<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de curcuma<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de paprika ou autre piment doux<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ cup (125ml) de yaourt grec<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 épaule d’agneau<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cup (500ml) de riz basmati vieilli<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8 càs de ghee (oui!)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 gros oignons, émincés<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cardamomes noires<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 cardamomes vertes<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs de graines de poivre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 cm de cannelle<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 feuilles de cannelier <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 clous de girofle<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de safran chauffé avec 2 càs de lait<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs d’eau de rose (facultatif)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs d’eau de kewra (screwpine en anglais - pinpin en créole) (facultatif)<o:p></o:p></span></div>
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<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode</b></span><a href="https://www.blogger.com/null" name="_GoBack"></a>:<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger tous les ingrédients de la marinade.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Désosser l’épaule et couper la viande en cubes de 4cm.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Scier les os en 4-5 morceaux.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger la marinade avec la viande et les os et laisser au réfrigérateur pendant au moins 4 h (plus c’est mieux).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Chauffer le ghee dans une casserole et ajouter les oignons.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire en remuant de temps à autre jusqu’à ce les oignons soit caramélisés.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Les enlever avec une écumoire et laisser à côté.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans le restant de ghee aouter le poivre, les cardamomes noires et vertes, la cannelle et les feuilles de cannelier.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter la viande marinée avec la moitié des oignons caramélisés.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bien mélanger et cuire environ 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Baisser le feu et cuire à couvert encore 40 minutes ou jusqu’à ce que la viande soit fondante en remuant de temps à autre et en ajoutant une ou deux cuillères d’eau si nécessaire.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">La viande doit confire et rester pratiquement sans sauce.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pendant de temps, égoutter le riz.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Porter un grade casserole de l’eau à l’ébullition et ajouter le riz.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire 5-7 minutes jusqu’à ce que le riz soit cuit au ¾.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Egoutter le riz et passer sous l’eau froide pour stopper la cuisson.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dans une cocotte avec un couvercle qui peut être mis au four (j’aime bien des saladiers pyrex parce qu’ils sont transparents) mettre au fond la moitié du riz.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir avec la viande.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Finir avec le restant de riz de nouveau.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Verser le safran et le lait par-dessus (j’aime bien mettre ce mélange aux bords pour éviter que tout le riz soit coloré – comme ça j’ai du riz avec deux couleurs).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Arroser de l’eau de rose et de kewra et finalement le restant d’oignons caramélisée.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre le couvercle (luter avec une pâte si nécessaire)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cuire dans un four préchauffé à 180°C pendant 45 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Servir saupoudré de feuilles de coriandre et un raïta (yaourt grec avec concombres et carottes pour moi).<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-B9vCdcTcd0qrpQUnReUl_p93E3feb64bf2_wwcvnnsdE5FNSGuP0YCMEKhbJCYTxhFWgHNxYRR8ks0qexT4GgMSmpeE0R_WxK3RYWCxWi1tX_LvmBjxAO3RWmb6sC61L49fqxyiPcGD1/s1600/20160714_123648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-B9vCdcTcd0qrpQUnReUl_p93E3feb64bf2_wwcvnnsdE5FNSGuP0YCMEKhbJCYTxhFWgHNxYRR8ks0qexT4GgMSmpeE0R_WxK3RYWCxWi1tX_LvmBjxAO3RWmb6sC61L49fqxyiPcGD1/s640/20160714_123648.jpg" width="640" /></a></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB"><span style="color: #38761d;">I agreed to receive a package of lamb in the European Lamb campaign. This is an EU funded campaign, by the</span> </span><span lang="EN-GB"><a href="http://www.ahdb.org.uk/">AHDB</a></span><span lang="EN-GB">, <span style="color: #38761d;">the</span> </span><span lang="EN-GB"><a href="http://www.bordbia.ie/Pages/Default.aspx">Board Bia</a></span><span lang="EN-GB">, </span><span lang="EN-GB"><a href="http://www.interbev.fr/">Interbev</a></span><span lang="EN-GB"> <span style="color: #38761d;">called</span> </span><span lang="EN-GB"><a href="http://www.agneausibon.com/">#agneausibon</a></span><span lang="EN-GB"> <span style="color: #38761d;">that has the Chef Cederic De Mey as its ambassador. In our packages, we had lamb racks, a shoulder and a saddle of lamb. I must say the lamb was of excellent quality.<o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I could not resist making a classical Indian lamb biryani. A biryani, all over India is THE celebration dish. No special party, no marriage or festival meal is complete without a biryani. Biryanis have a mellow, sophisticated taste. They are rich but light on spices. Biryanis were brought to India by the Persians (think of their pollos) and still are the forte of the Muslims in India. Each erstwhile kingdom ruled by a Nabab has its special biryani. We have, just to name a few, an Awadhi biryani (from the city of Lucknow in North India), a Hyderabadi biryani (from State of Andhra Pradesh in the South East of India), a Mophlah biryani (made by the Arab descendants in the State of Kerala in South West India) a Calcutta biryani and many others. The basic recipe is the same - semi-cooked rice layered with spiced cooked or raw lamb. What differentiate them are really the spices in the marinade and some other minor differences, like for example fried potatoes added in a Calcutta biryani.<o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><span lang="EN-GB">So you must have understood - biryani is one of my favourite dishes. For me, it’s a sure sign of a feast. I judge an Indian restaurant by the biryani they make. Most of biryanis I taste here in restaurants are just curry and rice mixed together and they seriously lack the subtlety and the complexity of biryanis I know and love. Since this dish is not spicy hot, I make it when I host people who are not used to Indian food and who do not have good heat tolerance</span><span lang="EN-GB">J</span><span lang="EN-GB">. A biryani is long to make but it is not difficult. Since it’s so time-consuming, I like to make huge quantities that I can share. I chose to make a Hyderabadi biryani because it is indeed one of the most famous one.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;">Hyderabadi ghost biryani - Biryani d’agneau hyderabadi - Hyderabadi lamb biryani</span><o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>For the marinade</b></span><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 garlic cloves, grated<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 cm of ginger, grated<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp paprika or any other mild chilli powder<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ cup Greek-style yogurt<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 shoulder of lamb<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cups (500ml) of aged basmati rice, soaked for at least one hour and up to 24 hours<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">8 +1 tbsps ghee (yes!)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">4 huge onions, sliced<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 black cardamoms<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">6 green cardamoms<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp peppercorns<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">5 cm piece of cinnamon<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cinnamon leaves <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">5 cloves<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp saffron heated with 2 tbsp hot milk<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp rose water (optional)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp kewra (screwpine) water (optional)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method:<o:p></o:p></b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix all the marinade ingredients<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Debone the lamb shoulder and chop in 4 cm cubes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Saw the bones in 5-6 pieces.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Mix the marinade in the lamb (meat and bones) and refrigerate for at least 4 hours (the longer the better).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat the ghee in a pan and fry till caramelized.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Drain, remove and set aside.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In the same fat, add the peppercorns, black and green cardamoms, cinnamon and cinnamon leaves.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Tip back half the caramelized onions in the pan and add the marinated meat.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Stir well for about 10 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover and cook for about 40 minutes till the meat is tender stirring from time to time, adding a couple of tablespoons of water, as required. There should be no gravy and the meat should confit in the fat.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In the meantime, drain the rice.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Boil a pot full of water and tip in the rice.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cook for about 5-7 minutes till about ¾ cooked.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Drain and run under cold water to stop the cooking.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">In a casserole (I like to do it in an oven-safe glass casserole so that it’s transparent), put ½ the rice.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Top with the cooked lamb.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Finish with a layer of the remaining rice.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Pour over the saffron and milk mixture (I like to pour this around the edges so that I have rice that white and yellow).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Sprinkle the rose and screwpine water and the remaining caramelized onions.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover the casserole and line with dough if you want (I do not do it because my casserole have a heavy, tight-fitting lid).<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Bake in an oven at preheated at 180°C for 45 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve sprinkled with coriander leaves and a raita (Greek yoghurt with cucumbers and carrots in my case).</span><span style="font-size: 8pt;"><o:p></o:p></span></span><br />
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-73087783251311764982016-05-27T13:14:00.004+02:002016-05-27T13:14:51.196+02:00Œufs en saumure aux betteraves - Beet Pickled eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyyHcgaz4YqDLyaO2M8woG5_BycIw8fdG1u9SoEWGO_e92_Virtkr7AGMVvPztaIsh9ZXvvwGBerjRVJhWQCQuF1NezjT3FcmqydR0cPFVONMiNmKgSbTs524Kvh8hPcKC8y9CE217hM3/s1600/20160508_165412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyyHcgaz4YqDLyaO2M8woG5_BycIw8fdG1u9SoEWGO_e92_Virtkr7AGMVvPztaIsh9ZXvvwGBerjRVJhWQCQuF1NezjT3FcmqydR0cPFVONMiNmKgSbTs524Kvh8hPcKC8y9CE217hM3/s640/20160508_165412.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.un-peu-gay-dans-les-coings.eu/" target="_blank">Sylvain</a> m'a offert un beau pot à fermentation chinois pour mon anniversaire et je me demandais ce que je pouvais y faire pour la première fois. J’ai décidé de tester les œufs en saumure (pickles d’œufs). Les pickles d’œufs m’ont toujours intriguée. J’hésite à chaque fois la préparation des pickles avec un produit animal, même si j’en ai fait plusieurs pickles à base de viande, poisson et fruits de mer. Je pense qu’appréhension pour les pickles d’œufs venait du fait que, dans mon imagination, je les associais à tort à l’odeur d’œufs pourris<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">J’ai aussi trouvé intrigante l’idée que des pickles d’œufs qui sont servis dans les pubs anglais comme petite amuse-bouche pour accompagner les bières. Ici en Belgique, c’est plutôt du jambon, du fromage, des cacahuètes ou autres noix ou à la limite, les œufs durs. Je dois admettre que les pickles d’œufs accompagnent parfaitement une bière ! Les versions anglaises sont simplement marinés dans une saumure épicée. Ma recette est la version américaine Pennsylvanie « dutch » (les immigrants allemands de l’Etat) qui utilise des betteraves rouge dans la saumure ce qui donne une belle couleur rouge aux œufs.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">On peut les servir tranchés, saupoudrées de sel, faire des œufs farcis ou en salade.<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Œufs en saumure aux betteraves <o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Ingrédients</span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10 œufs, cuits durs et pelés<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour la saumure<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 betterave, pelées et tranchées<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup (250ml) de vinaigre de vin rouge<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup (250ml) d'eau<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càs de sel<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de sucre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 piments verts, percé avec la pointe d'un couteau<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 oignon émincé<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs de graines de moutarde<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càs de grains de poivre (des frais et verts, si possible)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 clous de girofle<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses de cardamome<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Méthode</b></span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mélanger tous les ingrédients de la saumure.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Porter à ébullition pendant 5 minutes.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettre en couches les œufs et les betteraves dans un bocal stérilisé propre.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Couvrir les œufs avec la saumure.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Laisser à température ambiante pendant environ 72 heures avant de consommer les œufs marinés.</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></div>
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<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">***<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><a href="http://www.un-peu-gay-dans-les-coings.eu/" target="_blank">Sylvain</a>, gave me a lovely Chinese fermentation pot for my birthday and I was wondering what I could pickle in there. I decided to give pickled eggs a go. I was always intrigued by the pickled eggs recipe. I am quite scared to make pickles from non-vegetarian ingredients. That said, I have made fish and meat pickles. But somehow, I imagined egg pickles to be stinky (the image of rotten eggs, I guess)! <o:p></o:p></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">I am also quite intrigued of the fact that pickled eggs are sold in English pubs as snacks to accompany beers. Here in Belgium it would be ham, cheese, peanuts or maybe plain hard-boiled eggs but not pickled eggs. I must admit it though - it’s a perfect nibble to go with a beer! The English versions I have seen are just brined in pickling spices. My version is the American Pennsylvanian Dutch version that uses beets. I loved the funky color the eggs take on.</span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">You could serve them sliced sprinkled with salt, make deviled eggs or use it in a salad.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Beet Pickled Eggs<o:p></o:p></b></span></span></div>
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<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingredients</b></span></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">10 eggs, hard boiled and peeled<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">For the brine<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 beet, peeled and sliced<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 cup red wine vinegar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 cup water<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tbsp salt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 green chillies, poked with the point of a knife<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 onion sliced<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp mustard seeds<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tbsp pepper corns (fresh green if available)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cloves<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 cardamom pods<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Method</span></b><span style="color: #38761d;"><o:p></o:p></span></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Combine all ingredients for the brine. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Bring to a boil for 5 minutes.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Layer the eggs and the beets in a clean sterilized jar.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Cover with the brine.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #38761d;">Leave at room temperature for around 72 hours before consuming the pickled eggs.</span><o:p></o:p></span></span></div>
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Bombay-Bruxelleshttp://www.blogger.com/profile/13182863369749745487noreply@blogger.com0tag:blogger.com,1999:blog-1222549194241813157.post-25943741075784979732016-05-19T13:57:00.000+02:002016-05-19T13:57:07.263+02:00Curry d'oca de pérou - Oca yam curry<div class="MsoNormal" style="text-align: justify;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Je suis constamment en recherche d’ingrédients et d’aliments que je ne connais pas. Il y a quelques années, j’ai découvert pour la première fois ce beau légume racine appelé l’oca de Pérou. J’ai adoré son goût acidulé et la beauté de ce légume. Les ocas sont de couleur allant du blanc cassé au rose au rouge profond! Les ocas peuvent être consommés crus et ils sont croquants, juteux et légèrement acidulés. Cependant, quand ils sont cuits, ils perdent leur belle couleur et beaucoup de leur acidité. Vous avez seulement un soupçon d’acidité et un goût farineux de pommes de terre comme très. (<a href="https://fr.wikipedia.org/wiki/Oca_du_P%C3%A9rou" target="_blank">des informations Wikipédia sont ici</a>).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Le mois dernier, je suis allée aux journées portes ouvertes «<a href="https://www.facebook.com/lespaniersverts/" target="_blank">Des Paniers Verts</a>" où j'aime aller pour prendre des plantes très originales pour mon petit potager. Ils vendent également des paniers de légumes et de fruits et leur magasin est ouvert tous les vendredis et les samedis. Donc, si vous êtes près de Bornival (Nivelles), n’hésitez pas à leur rendre visiter.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Retournons à nos ocas, j’ai décidé de faire un simple curry avec une sauce très liquide. Cette recette est normalement utilisé pour les pommes de terre, donc si vous ne trouvez pas ocas, il suffit d'utiliser des pommes de terre (ou de patates douces)!<o:p></o:p></span></div>
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<span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Curry d'oca de pérou - Oca yam curry<o:p></o:p></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #cc0000;"><b>Ingrédients</b></span><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">300g oca, rincé et coupé en tranches<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 càs d’huile <o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 oignon, haché<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 gousses d'ail, hachées<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 cm de gingembre, hachée<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tomate, haché (I utilisé 3 cuillères à soupe de tomates en conserve)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 càc de piment en poudre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de curcuma pd<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc cumin pd<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de coriandre pd<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ càc de sucre<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sel au goût<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Un petit bouquet de feuilles de coriandre (haché)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: #cc0000;">Méthode </span></b><o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Faire chauffer l'huile et faire frire jusqu'à ce que dorent l'oignon, l'ail et le gingembre.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les épices, le sucre et le sel.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Au bout de 30 secondes, ajouter les tomates et 500ml d'eau et porter à ébullition.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mettez dans les oca et cuire à couvert pendant environ 10 minutes ou jusqu'à la cuisson complète.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ajouter les feuilles coriandre (il faut d'une bonne quantité pour la saveur).<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Servir avec du riz cuit à la vapeur!<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eUCdKUM0jlKYi5jOKZUqj6ObCN9Gi1IQ-dK-JMh5HkPMP4kfxBcEzj2xYIAiudjGY7lM74ieDoltFDQB6dYSBjyLK3pikGtZWfxJ9f2cKCgMn9rgnf2AglrwALBjrUGC-y15C9Owj-bk/s1600/20160503_192036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eUCdKUM0jlKYi5jOKZUqj6ObCN9Gi1IQ-dK-JMh5HkPMP4kfxBcEzj2xYIAiudjGY7lM74ieDoltFDQB6dYSBjyLK3pikGtZWfxJ9f2cKCgMn9rgnf2AglrwALBjrUGC-y15C9Owj-bk/s640/20160503_192036.jpg" width="538" /></a></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">I am perpetually looking out for ingredients and foods that I do not know about. A few years ago, I discovered for the first time this beautiful root vegetable called Oca or New Zealand yams. I fell in love with it for its taste and good looks. They range from pale cream to pinks to deep reds! Ocas can be eaten raw and they are crunchy, juicy and slightly sour. However, when they are cooked they lose their beautiful colour and a lot of their sourness. You only have a hint of sour and a very potato-like floury taste. (<a href="https://en.wikipedia.org/wiki/Oxalis_tuberosa" target="_blank">Wikipedia information here</a>).</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Last month, I went for the open days of “<a href="https://www.facebook.com/lespaniersverts/" target="_blank">Les Paniers Verts</a>” where I like to go to get some very original saplings for my little kitchen garden. They also deliver vegetable and fruit boxes and their grocery is open every Friday and Saturday. So if you are near Bornival (Nivelles), don’t hesitate to visit.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Back to our ocas, I decided to make a simple curry with a thin gravy. This recipe is normally used for potatoes so if you don’t find ocas, just use potatoes (or sweet potatoes)!</span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Curry d’oca de pérou – Oca yam curry</b></span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">300g oca, rinsed and sliced</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 tbsp oil</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 onion, chopped</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">2 garlic cloves, minced</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">3 cm ginger, minced</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tomato, chopped (I used 3 tbsp of canned tomatoes)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">1 tsp chilli pd</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp turmeric pd</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp cumin pd</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp coriander pd</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">½ tsp sugar</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Salt to taste</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">A small bunch of coriander leaves (chopped)</span></span></div>
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<span lang="EN-GB"><span style="color: #cc0000; font-family: "georgia" , "times new roman" , serif;"><b>Method</b></span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Heat oil and fry till golden the onion, garlic and ginger.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the spices, sugar and salt.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">After 30 seconds, add the tomatoes and 500ml water and bring to a boil.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Put in the oca and cook covered for about 10 minutes or till cooked.</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Add in the coriander (you need a good amount for flavour)</span></span></div>
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<span lang="EN-GB"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif;">Serve with steamed rice!</span></span></div>
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