Courgettes, pommes de terre, Carottes Galettes de courgettes Recettes |

vegan Zucchini Potato Fritters Recipe - Zucchini Cutlets, a delicious and colorful mix of vegetables (Potatoes, carrots and Zucchini) with a burst of flavor from thyme. Easy to make and a tempting snack for your fussy eaters.

Spaghetti aux crevettes et beurre à l’ail

Ingredients 8 ounces spaghetti 8 ounces medium shrimp, peeled and deveined 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon smoked paprika, or more, to taste Kosher salt and freshly ground…

rosti de poireau au paprika ( recette weight watchers )

Rosti de poireau au paprika ( recette weight watchers )

recette rosti de poireau au paprika ( recette weight watchers ) Plus

Tarte tatin au chèvre et aux oignons de Cyril Lignac - 10 mn de préparation, peu d'ingrédients, du coup tellement adéquate pour une entrée improvisée avec un peu de salade hihi ;)

Dégustez une tarte tatin au chèvre et aux oignons

Croustillante & fondante à la fois, cette recette séduira tous vos convives !

Galettes poireaux quinoa : http://www.fourchette-et-bikini.fr/recettes/recettes-minceur/galettes-poireaux-quinoa.html

Galettes poireaux quinoa

Galettes poireaux quinoa : http://www.fourchette-et-bikini.fr/recettes/recettes-minceur/galettes-poireaux-quinoa.html

Photo de la recette : Terrine aux légumes d’été, chèvre et pesto de tomates confites

Terrine aux légumes d'été, chèvre et pesto de tomates confites

Photo of the recipe: terrine with summer vegetables, goat cheese and pesto tomato confit

Tagliatelles à la crème de poireaux : Recette de Tagliatelles à la crème de poireaux - Marmiton

Tagliatelles à la crème de poireaux

Tagliatelles à la crème de poireaux : Recette de Tagliatelles à la crème de poireaux - Marmiton

Croustillant de pomme de terre au bleu d'Auvergne/ Ingrédients : 600 g de Pomme de Terre Charlotte, 1 CS d’huile, 150 g de Bresse Bleu, 1 pincée de sel, 1 pincée de muscade

Croustillant de pomme de terre au bleu d'Auvergne: puff pastry of potatoes with Auvergne blue cheese

Tartare de saumon (le meilleur)

Tartare de saumon (le meilleur)

Paleo - Tartare de saumon (le meilleur) - It’s The Best Selling Book For Getting Started With Paleo

Bonjour la Compagnie ! Aujourd'hui je vous propose une petite tarte aux poireaux & chèvre issue du blog Mon royaume Weight Watchers. J'ai juste ajouté du chèvre frais Cette tarte était délicieuse ... ! Pour 8 personnes il vous faudra : - une pâte brisée...

Tarte aux poireaux & chèvre frais (recette légère

Bonjour la Compagnie ! Aujourd'hui je vous propose une petite tarte aux poireaux & chèvre issue du blog Mon royaume Weight Watchers. J'ai juste ajouté du chèvre frais Cette tarte était délicieuse ... ! Pour 8 personnes il vous faudra : - une pâte brisée...

clafouti chèvre courgette

HEALTYFOOD Diet to lose weight clafouti chèvre courgette

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It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter \u00bd tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1tsp vanilla extract pinch salt For the Caramel: 300g granulated sugar (1 1/2 cup) 570ml double cream 4tbsp unsalted butter Method: 1. Preheat the oven to 190C/375F/mark 5. 2. For the crust, crush the biscuits to fine crumbs and mix in the salt and butter. Press into a 10 inch spring form pan, covering the base and an inch and a half up the sides. Bake for 10 minutes and allow to cool. Lower the oven temperature to 170C/325F/mark 3. 3. For the filling, place the chocolate into a heat proof bowl and bring the double cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and leave for a minute before stirring until the ganache is smooth. Leave to cool. 4. Lightly beat the cream cheese in a large mixing bowl to soften. Add in the sugar and mix to combine. Gradually beat in the beaten eggs, roughly one egg at a time. Fold in the ganache (once cool), vanilla extract and salt. 5. Pour the filling into the pan with the crust. Cover the pan with two sheets of foil and place the pan into a fairly deep roasting pan. Pour boiling water into the roasting pan, about 1 inch deep (it must not exceed the height of the foil. Bake for 60 minutes, reduce the oven to 160C/300F/mark 2 and leave to bake for a further 60-90 minutes, until the centre has just set. Allow to cool completely before covering, refrigerating and leaving for at least 8 hours before serving with the caramel. 6. For the caramel, gently heat the sugar over a medium heat in a heavy based saucepan whilst stirring with a wooden spoon. Once the sugar has melted, gently shake the pan, continuing to cook the sugar until it turns light-medium amber in colour. Be careful not to overcook. Take the pan off the heat and carefully whisk in the cream. If any of the caramel solidifies, heat until it melts. Return to the heat and allow to boil for 5 minutes. Remove from the heat and mix in the butter. Allow to cool and pour into a heatproof container/jar. Pour over the cheesecake. 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