{"id":4105,"date":"2022-03-22T15:06:37","date_gmt":"2022-03-22T14:06:37","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=4105"},"modified":"2022-03-22T15:06:37","modified_gmt":"2022-03-22T14:06:37","slug":"cake-aux-epinards-chevre-et-amandes-grillees","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2022\/03\/22\/cake-aux-epinards-chevre-et-amandes-grillees\/","title":{"rendered":"Cake aux \u00e9pinards ch\u00e8vre et amandes grill\u00e9es"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients:<\/strong> <br>175g de farine<br>3 \u0153ufs<br>100ml de lait<br>1 c\u00e0c levure chimique<br>50ml d\u2019huile<br>200g d\u2019\u00e9pinards frais<br>150g de ch\u00e8vre<br>100g d\u2019amandes effil\u00e9es (grill\u00e9es)<br><br><strong>Pr\u00e9paration :<\/strong><br>Pr\u00e9chauffez votre four \u00e0 180\u00b0C. <br>Faire revenir les feuilles d&rsquo;\u00e9pinards dans un fin filet d&rsquo;huile d&rsquo;olive pendant 5 min \u00e0 feu moyen. Assaisonnez et r\u00e9servez. <br>Si elles ne le sont pas d\u00e9j\u00e0, faites griller rapidement vos amandes dans une petite po\u00eale. <br>Dans un faitout m\u00e9langez les \u0153ufs, la farine, le lait, la levure et 50 ml d&rsquo;huile d&rsquo;olive. <br>Salez, poivrez. <br>Coupez grossi\u00e8rement le fromage de ch\u00e8vre. <br>Ajoutez-le ainsi que les \u00e9pinards et les amandes grill\u00e9es. <br>M\u00e9langez bien. <br>Versez la pr\u00e9paration dans un moule \u00e0 cake beurr\u00e9 et farin\u00e9. <br>Cuire au four 40\/45 minutes \u00e0 180\u00b0C. <br>Laissez refroidir, c&rsquo;est pr\u00eat!! <br>Servir avec une salade ou en ap\u00e9ritif.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients: 175g de farine3 \u0153ufs100ml de lait1 c\u00e0c levure chimique50ml d\u2019huile200g d\u2019\u00e9pinards frais150g de ch\u00e8vre100g d\u2019amandes effil\u00e9es (grill\u00e9es) Pr\u00e9paration :Pr\u00e9chauffez votre four \u00e0 180\u00b0C. Faire revenir les feuilles d&rsquo;\u00e9pinards dans un fin filet d&rsquo;huile d&rsquo;olive pendant 5 min \u00e0 feu&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-4105","post","type-post","status-publish","format-standard","hentry","category-epinards","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4105","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=4105"}],"version-history":[{"count":1,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4105\/revisions"}],"predecessor-version":[{"id":4106,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/4105\/revisions\/4106"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=4105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=4105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=4105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}