{"id":604,"date":"2008-06-06T15:44:44","date_gmt":"2008-06-06T15:44:44","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=604"},"modified":"2012-01-23T18:33:28","modified_gmt":"2012-01-23T17:33:28","slug":"cakes-sales","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/cakes-sales\/","title":{"rendered":"Cakes sal\u00e9s"},"content":{"rendered":"<p>Il y a une multitude de cakes sal\u00e9s&#8230;<\/p>\n<p><!--more--><\/p>\n<p>Four pr\u00e9chauff\u00e9 \u00e0 180\u00b0 &#8211; cuisson 45 mn dans moule non graiss\u00e9<\/p>\n<p>Pr\u00e9paration de base pour un cake<\/p>\n<ul>\n<li>3 \u0153ufs<\/li>\n<li>150 g de farine<\/li>\n<li>1 sachet de levure<\/li>\n<li>10 cl d\u2019huile de tournesol<\/li>\n<li>12,5 cl de lait entier<\/li>\n<li>100 g de gruy\u00e8re r\u00e2p\u00e9<\/li>\n<li>poivre<\/li>\n<li>salez en fonction de la garniture choisie<\/li>\n<\/ul>\n<p>Dans un saladier, fouettez les \u0153ufs, la farine et la levure, incorporer petit \u00e0 petit l\u2019huile et le lait chaud. Ajouter le gruy\u00e8re r\u00e2p\u00e9, m\u00e9langer bien.<\/p>\n<p>CAKE AUX LARDONS ET AUX PRUNEAUX<\/p>\n<ul>\n<li>200 g de lardons<\/li>\n<li>100 g de pruneaux d\u2019Agen<\/li>\n<\/ul>\n<p>Faites rissoler les lardons sans mati\u00e8re grasse pendant 5 min. Coupez les pruneaux en morceaux et m\u00e9langez-les aux lardons. Incorporez ce m\u00e9lange \u00e0 la pr\u00e9paration de base du cake.<\/p>\n<p>CAKE AU ROQUEFORT ET AU NOIX<\/p>\n<ul>\n<li>150 g de roquefort<\/li>\n<li>50 g de noix<\/li>\n<\/ul>\n<p>Incorporez \u00e0 la pr\u00e9paration de base le roquefort \u00e9miett\u00e9 et les noix concass\u00e9es.<\/p>\n<p>CAKE AUX TOMATES SECHEES &amp; AUX C\u0152URS D\u2019ARTICHAUTS<\/p>\n<ul>\n<li>\u00bd pot de tomates s\u00e9ch\u00e9es de 290 g (utiliser l&rsquo;huile du bocal en remplacement de celui pr\u00e9vu dans la base du cake)<\/li>\n<li>\u00bd pot de c\u0153ur d\u2019artichaut<\/li>\n<li>herbes de Provence<\/li>\n<li>basilic (frais de pr\u00e9f\u00e9rence)<\/li>\n<\/ul>\n<p>Ajouter \u00e0 la pr\u00e9paration de base les tomates et les c\u0153urs d\u2019artichauts coup\u00e9s en petits morceaux, les herbes de Provence et le basilic cisel\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il y a une multitude de cakes sal\u00e9s&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79],"tags":[215,37,505,200,91,86,206,105,210],"class_list":["post-604","post","type-post","status-publish","format-standard","hentry","category-aperitif","tag-artichaut","tag-cake","tag-gruyere","tag-lardon","tag-noix","tag-oeuf","tag-pruneau","tag-roquefort","tag-tomate-sechee"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=604"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/604\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}