{"id":16507,"date":"2018-12-17T09:28:58","date_gmt":"2018-12-17T09:28:58","guid":{"rendered":"https:\/\/horecamagazine.be\/yaourt-grec-et-myrtilles\/"},"modified":"2018-12-17T09:28:59","modified_gmt":"2018-12-17T09:28:59","slug":"yaourt-grec-et-myrtilles","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/yaourt-grec-et-myrtilles\/","title":{"rendered":"Yaourt grec et myrtilles"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Biscuits Rice Crisp Crunch (Jules Destrooper),\u00a0Yaourt grec, myrtilles,\u00a0D\u00e9lice sucr\u00e9 Cuberdon (Ma\u00eetre Jopil),\u00a0Porto blanc, sucre blanc<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">M\u00e9langez les baies et le sucre dans une po\u00eale, flambez au porto blanc et laissez refroidir. \u00c9miettez les biscuits et disposez en couches de yaourt et puis de myrtilles. Terminez par le sirop et les biscuits.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Suggestion de\u00a0<\/strong><b>th\u00e9<\/b><\/p>\n\n<p class=\"wp-block-paragraph\">ENGLISH BREAKFAST<\/p>\n\n<p class=\"wp-block-paragraph\">Cet English Breakfast fait partie de la Collection Pyramides de Soie. L\u2019English Breakfast est un th\u00e9 noir de couleur ambr\u00e9e. Sa saveur est vive et pleine, avec une arri\u00e8re-bouche persistante d\u2019\u00e9pices et de malt.<\/p>\n\n<p class=\"wp-block-paragraph\">Le th\u00e9 est soigneusement emball\u00e9 dans une jolie bo\u00eete de 15 sachets, illustr\u00e9e par une th\u00e9i\u00e8re de notre propre collection Chitra. Un d\u00e9tail de cette th\u00e9i\u00e8re brille sur les sachets de triple feuilles d\u2019aluminium, qui veillent au maintien de l\u2019excellente qualit\u00e9 du th\u00e9.<\/p>\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Afbeelding3.png\" alt=\"\" class=\"wp-image-16275\" width=\"286\" height=\"286\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Afbeelding3.png 381w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Afbeelding3-150x150.png 150w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Afbeelding3-300x300.png 300w\" sizes=\"(max-width: 286px) 100vw, 286px\" \/><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Biscuits Rice Crisp Crunch (Jules Destrooper),\u00a0Yaourt grec, myrtilles,\u00a0D\u00e9lice sucr\u00e9 Cuberdon (Ma\u00eetre Jopil),\u00a0Porto blanc, sucre blanc Pr\u00e9paration M\u00e9langez les baies et le sucre dans une po\u00eale, flambez au porto blanc et laissez refroidir. \u00c9miettez les biscuits et disposez en couches de yaourt et puis de myrtilles. Terminez par le sirop et les biscuits. Suggestion de\u00a0th\u00e9 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16279,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-16507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-collations","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yaourt grec et myrtilles | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Yaourt grec et myrtilles\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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