{"id":518,"date":"2008-10-11T19:12:10","date_gmt":"2008-10-11T17:12:10","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=518"},"modified":"2008-10-30T19:39:12","modified_gmt":"2008-10-30T17:39:12","slug":"la-flamenkuche","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/la-flamenkuche\/","title":{"rendered":"la Flamenkuche"},"content":{"rendered":"<div id=\"attachment_520\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/flammekuche-du-guide-de-pierrette-nc2b0-3571.jpg\" rel=\"lightbox[518]\"><img aria-describedby=\"caption-attachment-520\" loading=\"lazy\" class=\"size-medium wp-image-520\" title=\"flammekuche-du-guide-de-pierrette-nc2b0-3571\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/flammekuche-du-guide-de-pierrette-nc2b0-3571-300x113.jpg\" alt=\"flammekuche-du-guide-de-pierrette-n\u00b0-357\" width=\"300\" height=\"113\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/flammekuche-du-guide-de-pierrette-nc2b0-3571-300x113.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/flammekuche-du-guide-de-pierrette-nc2b0-3571.jpg 530w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-520\" class=\"wp-caption-text\">flammekuche-du-guide-de-pierrette-n\u00b0-357<\/p><\/div>\n<div class=\"mceTemp\">FLAMENKUCHE, recette typique, recette traditionnelle de la r\u00e9gion d&rsquo;Alsace.<\/div>\n<div class=\"mceTemp\">La cuisine Fran\u00e7aise et sp\u00e9cialit\u00e9s de la France, \u00e0 base d&rsquo;oignons, lardons, cr\u00e8me fraiche.<\/div>\n<div class=\"mceTemp\"><strong>RECETTE Traditionnelle de la Flamenk\u00fcche : <\/strong><\/div>\n<div class=\"mceTemp\">Pr\u00e9paration 20 minutes,<\/div>\n<div class=\"mceTemp\">Cuisson : 35 minutes<\/div>\n<div class=\"mceTemp\">\n<div class=\"mceTemp\">INGREDIENTS : pour 6 personnes,<\/div>\n<div class=\"mceTemp\">600 gr de p\u00e2te \u00e0 pain,<\/div>\n<div class=\"mceTemp\">250 gr de cr\u00e8me fraiche \u00e9paisse,<\/div>\n<div class=\"mceTemp\">70 g de beurre,<\/div>\n<div class=\"mceTemp\">250 de poitrine fum\u00e9e<\/div>\n<div class=\"mceTemp\">3 gros oignons,<\/div>\n<div class=\"mceTemp\">2 cl d&rsquo;huile de colza,<\/div>\n<div class=\"mceTemp\">sel, poivre.<\/div>\n<div class=\"mceTemp\">1 &#8211; Pelez et \u00e9mincez les oignons. Faites fondre le beurr dans une po\u00eale, saisissez les oignons \u00e9minc\u00e9s dans le beurre chaud et faites cuire 20 minutes en remuat, sans laisser colorer.<\/div>\n<div class=\"mceTemp\">2 -D\u00e9taillez la poitrine en lardons faites le revenir \u00e0 la poele sans mati\u00e8re grasse. Pr\u00e9chauffez votre\u00a0 four \u00e0 temp\u00e9rature maximale.<\/div>\n<div class=\"mceTemp\">3- Abaissez au rouleau la p\u00e2te ou abaissez 6 rectangles de p\u00e2te \u00e0 pain de 5 mn d&rsquo;\u00e9paisseur.<\/div>\n<div class=\"mceTemp\">Etalez sur chaque rectangle ou sur la pate enti\u00e8re, \u00a0un m\u00e9lange \u00e9quitable de cr\u00e8me fraiche,\u00a0de fondue d&rsquo;oignons, de lardons, salez, poivrez et enfournez\u00a0 10 minutes.<\/div>\n<div class=\"mceTemp\">4- Lorsqu&rsquo;ils sont dor\u00e9s et croustillants, sortez les flamenk\u00fbches du four, arrosez les d&rsquo;un filet d&rsquo;huile de colza et d\u00e9gustez imm\u00e9diatement avec une bonne bi\u00e8re.<\/div>\n<div class=\"mceTemp\">Bon app\u00e9tit.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>FLAMENKUCHE, recette typique, recette traditionnelle de la r\u00e9gion d&rsquo;Alsace. La cuisine Fran\u00e7aise et sp\u00e9cialit\u00e9s de la France, \u00e0 base d&rsquo;oignons, lardons, cr\u00e8me fraiche. RECETTE Traditionnelle de la Flamenk\u00fcche : Pr\u00e9paration 20 minutes, Cuisson : 35 minutes INGREDIENTS : pour 6 personnes, 600 gr de p\u00e2te \u00e0 pain, 250 gr de cr\u00e8me fraiche \u00e9paisse, 70 g [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[40],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/518"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"predecessor-version":[{"id":729,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/518\/revisions\/729"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}