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Download 400 recettes d'apéro by Héloïse Martel PDF

By Héloïse Martel

ISBN-10: 2754053719

ISBN-13: 9782754053716

Que l. a. fête begin !

Les mises en bouche variées peuvent remplacer une entrée et, en formule apéro dînatoire, elles permettent de recevoir de nombreux amis sans avoir à se mettre à desk.

four hundred recettes pour préparer un apéro digne de ce nom, avec des mini-brochettes, des biscuits, des tartelettes, mais aussi des verrines, des cuillères, des raviers... Un competition de couleurs, de saveurs et une vraie fête des sens !

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Extra info for 400 recettes d'apéro

Sample text

In a medium bowl, combine the syrup, coconut oil, and orange zest. In a small bowl, whisk together the orange juice and flaxseed. Add them to the wet ingredients, and whisk thoroughly to combine. Mix the wet ingredients into the dry ingredients and stir until just combined. Add the pecans, cranberries, and coconut. Mix together just until thoroughly blended (I find it’s easier to do this with my hands because the batter is very stiff). Fill each muffin tin with ½ cup/120 ml batter. Press down so the batter is lightly compact and the top is flat.

Add the pecans, cranberries, and coconut. Mix together just until thoroughly blended (I find it’s easier to do this with my hands because the batter is very stiff). Fill each muffin tin with ½ cup/120 ml batter. Press down so the batter is lightly compact and the top is flat. The muffin cups should be close to full. Bake for 25 to 35 minutes, until the tops are golden brown. Remove from the oven and cool them in the pan on a rack for 5 minutes. Turn out the oatcakes onto the rack and continue cooling for another 10 minutes.

Divide the salad among six plates, and top each serving with some of the persimmons and hazelnuts. Serve immediately. 2 bunches watercress, leggy stems removed 2 Fuyu persimmons, peeled, cored, small dice ¾ cup/105 g hazelnuts, toasted (see page 117) or Double-Roasted Maple-Spiced Hazelnuts (page 111), coarsely chopped 1 SERVING (WITH TOASTED HAZELNUTS): CALORIES: 390 | FAT: 39G | CARBS: 15G | PROTEIN: 3G | SODIUM: 140MG | DIETARY FIBER: 20% | VITAMIN A: 35% | VITAMIN C: 25% | THIAMIN: 10% | COPPER: 15% sal ads 53 SPINACH SALAD with MAPLE-ROASTED BUTTERNUT SQUASH and WALNUTS This is a special salad.

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