{"id":44,"date":"2021-01-16T20:38:12","date_gmt":"2021-01-16T19:38:12","guid":{"rendered":"http:\/\/mes-recettes-de-la-semaine.fr\/?p=44"},"modified":"2021-01-16T20:38:12","modified_gmt":"2021-01-16T19:38:12","slug":"semaine-du-18-janvier","status":"publish","type":"post","link":"https:\/\/mes-recettes-de-la-semaine.fr\/?p=44","title":{"rendered":"Semaine du 18 janvier"},"content":{"rendered":"\n<p>Dimanche midi  entr\u00e9e avocat carottes rap\u00e9es saucisson brioch\u00e9 salade<\/p>\n\n\n\n<p>lundi <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>CABILLAUD SAUCE BLANCHE AU PERSIL<img decoding=\"async\" src=\"https:\/\/www.la-fabrique-a-menus.fr\/backoffice\/sites\/default\/files\/12554.jpg\"><strong>Ingr\u00e9dients (pour 4 personnes) :<\/strong>Beurre&nbsp;: 40&nbsp;g Citron&nbsp;: 1 Farine&nbsp;: 30&nbsp;g \u0152uf&nbsp;: 1 Persil&nbsp;: 2&nbsp;cuill\u00e8res \u00e0 caf\u00e9 Poivre&nbsp;: 1&nbsp;pinc\u00e9e Sel&nbsp;: 1&nbsp;pinc\u00e9e Cabillaud&nbsp;: 400&nbsp;g <strong>Pr\u00e9paration :<\/strong>Faire cuire le cabillaud \u00e0 la vapeur pendant 15 min.Pour la sauce blanche : Faire fondre 40 g de beurre dans une casserole, m\u00e9langer aussit\u00f4t avec la farine et mouiller tout de suite avec l\u2019eau froide de cuisson du poisson (50 cl). Ajouter sel et poivre et laisser cuire tout doucement 10 min.Au moment de servir, ajouter le jaune d\u2019\u0153uf d\u00e9lay\u00e9 avec du jus de citron.Remuer pour bien m\u00e9langer le tout sans porter \u00e0 \u00e9bullition.Servir avec le poisson. RIZ AUX PIGNONS <strong>Ingr\u00e9dients (pour 4 personnes) :<\/strong> Riz&nbsp;: 200&nbsp;g Huile d\u2019olive&nbsp;: 2&nbsp;cuill\u00e8res \u00e0 soupe Pignons de pin&nbsp;: 50&nbsp;g Sel&nbsp;: 4&nbsp;pinc\u00e9es <strong>Pr\u00e9paration :<\/strong>Faire griller \u00e0 sec les pignons pendant quelques secondes dans une sauteuse. R\u00e9server dans une coupelle.Pour le volume d&rsquo;eau, compter une fois et demie le volume de riz et r\u00e9server.Essuyer le fond de la sauteuse avec une feuille de papier absorbant. Y faire chauffer l\u2019huile d\u2019olive et y verser le riz. M\u00e9langer quelques secondes avec une cuill\u00e8re en bois de fa\u00e7on \u00e0 bien enrober d\u2019huile tous les grains de riz.Verser l\u2019eau dans la sauteuse, porter \u00e0 \u00e9bullition, baisser le feu et laisser cuire \u00e0 feu doux jusqu\u2019\u00e0 ce que le riz ait absorb\u00e9 la quasi-totalit\u00e9 de l\u2019eau.\u00c9teindre le feu, couvrir et laisser reposer 5 min.\u00c9grainer le riz \u00e0 la fourchette, saler, ajouter les pignons grill\u00e9s, m\u00e9langer et servir aussit\u00f4t.<\/li><\/ul>\n\n\n\n<p>Mardi attention doubler ! <\/p>\n\n\n\n<p>Pour 2 personnes :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 g de&nbsp;<strong>choux de Bruxelles<\/strong><\/li><li>15 g de beurre<\/li><li>1\/2 oignon<\/li><li>1 cuill\u00e8re \u00e0 soupe bomb\u00e9e de&nbsp;<strong>cr\u00e8me fraiche<\/strong>&nbsp;\u00e9paisse<\/li><li>1 cuill\u00e8re \u00e0 soupe de&nbsp;<strong>moutarde<\/strong><\/li><li>1 pinc\u00e9e de sel<\/li><\/ul>\n\n\n\n<p>Coupez les pieds des choux de Bruxelles. Enlevez \u00e9ventuellement la premi\u00e8re feuille ab\u00eem\u00e9e. Portez une grande casserole d\u2019eau sal\u00e9e \u00e0 \u00e9bullition. Quand l\u2019eau bout, plongez-y les choux et laissez-les 5 minutes. Egouttez-les.<\/p>\n\n\n\n<p>Lavez la casserole, remplissez-la \u00e0 nouveau d\u2019eau sal\u00e9e. Portez \u00e0 \u00e9bullition, plongez-y les choux de Bruxelles et cuisez-les entre 10 et 15 mn suivant leur taille (\u00e0 petit \u00e9bullition).&nbsp;Vous pouvez v\u00e9rifier la bonne cuisson en plongeant \u00e0 l\u2019int\u00e9rieur d\u2019un chou la lame d\u2019un couteau. Si elle p\u00e9n\u00e8tre facilement, c\u2019est bon. Sinon ajoutez quelques minutes.<\/p>\n\n\n\n<p>Egouttez et r\u00e9servez.<\/p>\n\n\n\n<p>Epluchez l\u2019oignon et ciselez-en la moiti\u00e9. Faites fondre le beurre dans une petite cocotte. Faites y blondir l\u2019oignon cisel\u00e9e pendant 2 \u00e0 3 minutes avec une pinc\u00e9e de sel. Ajoutez ensuite les choux de Bruxelles. Faites dorer 2 \u00e0 3 minutes \u00e0 feu assez vif puis ajoutez cr\u00e8me et moutarde. M\u00e9langez, laissez cuire 2 mn le temps que tout soit chaud. Saupoudrez de thym frais, c\u2019est pr\u00eat.<\/p>\n\n\n\n<p>Mercredi fondue de poireau jambon https:\/\/cuisine.journaldesfemmes.fr\/recette\/323719-fondue-de-poireaux-la-meilleure-recette<\/p>\n\n\n\n<p>  <\/p>\n\n\n\n<p>jeudi saucisse + petit pois<\/p>\n\n\n\n<p>vendredi midi  : pur\u00e9e + steak hach\u00e9<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dimanche midi entr\u00e9e avocat carottes rap\u00e9es saucisson brioch\u00e9 salade lundi CABILLAUD SAUCE BLANCHE AU PERSILIngr\u00e9dients (pour 4 personnes) :Beurre&nbsp;: 40&nbsp;g Citron&nbsp;: 1 Farine&nbsp;: 30&nbsp;g \u0152uf&nbsp;: 1 Persil&nbsp;: 2&nbsp;cuill\u00e8res \u00e0 caf\u00e9 Poivre&nbsp;: 1&nbsp;pinc\u00e9e Sel&nbsp;: 1&nbsp;pinc\u00e9e Cabillaud&nbsp;: 400&nbsp;g Pr\u00e9paration :Faire cuire le cabillaud \u00e0 la vapeur pendant 15 min.Pour la sauce blanche : Faire fondre 40 g &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","hentry","category-non-classe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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