{"id":2611,"date":"2021-03-27T16:11:34","date_gmt":"2021-03-27T15:11:34","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=2611"},"modified":"2021-03-27T16:11:34","modified_gmt":"2021-03-27T15:11:34","slug":"cake-a-la-courge-et-au-comte","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2021\/03\/27\/cake-a-la-courge-et-au-comte\/","title":{"rendered":"Cake \u00e0 la courge et au comt\u00e9"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/03\/Cake-a-la-courge-et-au-comte-1.jpg\" alt=\"\" class=\"wp-image-2612\" width=\"349\" height=\"215\"\/><\/figure><\/div>\n\n\n\n<p><strong>Ingr\u00e9dients :<\/strong> <br>300g de chair de courge<br>100g de farine<br>3 \u0153ufs<br>75g de comt\u00e9<br>80g de lardons<br>30g de cerneaux de noix<br>2 oignons<br>1 sachet de levure chimique<br>60g de beurre<br>huile d\u2019olive<br><br><strong>Pr\u00e9paration :<\/strong><br>Pr\u00e9chauffez le four \u00e0 210\u00b0.<br>Coupez la courge en cubes et la cuire 20 min dans de l\u2019eau bouillante sal\u00e9e. <br>Bien l\u2019\u00e9goutter et la r\u00e9duire en pur\u00e9e. <br>Faites revenir les lardons, ajoutez les oignons \u00e9minc\u00e9s et les faire suer environ 10 min. <br><strong><em>La p\u00e2te :<\/em><\/strong><br>M\u00e9langez le beurre mou avec les \u0153ufs battus,<br>Ajoutez la farine, la levure, la pur\u00e9e de courge, les noix concass\u00e9es, les lardons aux oignons et le comt\u00e9 r\u00e2p\u00e9. <br>Salez, poivrez, m\u00e9langez bien pour obtenir une p\u00e2te homog\u00e8ne.<br>Graissez un moule \u00e0 cake et garnissez-le de la pr\u00e9paration.<br>Enfournez 35\/40 min. <br>D\u00e9gustez ti\u00e8de avec une salade verte ou servez en ap\u00e9ritif.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 300g de chair de courge100g de farine3 \u0153ufs75g de comt\u00e980g de lardons30g de cerneaux de noix2 oignons1 sachet de levure chimique60g de beurrehuile d\u2019olive Pr\u00e9paration :Pr\u00e9chauffez le four \u00e0 210\u00b0.Coupez la courge en cubes et la cuire 20&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2611","post","type-post","status-publish","format-standard","hentry","category-recettes-courges","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/2611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=2611"}],"version-history":[{"count":0,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/2611\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=2611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=2611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=2611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}