{"id":22337,"date":"2020-02-19T14:31:07","date_gmt":"2020-02-19T14:31:07","guid":{"rendered":"https:\/\/horecamagazine.be\/paniers-croustillants\/"},"modified":"2020-02-19T14:31:08","modified_gmt":"2020-02-19T14:31:08","slug":"paniers-croustillants","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/paniers-croustillants\/","title":{"rendered":"Paniers croustillants"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4>ingr\u00e9dients<\/h4>\n<ul>\n<li class=\"p2\">Jambon de sanglier fum\u00e9, tranch\u00e9 finement<\/li>\n<li class=\"p2\">Jeunes carottes<\/li>\n<li class=\"p2\">Olives et basilic (Gran\u2019Oliva)<\/li>\n<li class=\"p2\">Pur\u00e9e de carottes<\/li>\n<li class=\"p2\">Tapenade d\u2019olives vertes (Gran\u2019Tapas)<\/li>\n<li class=\"p2\">Coriandre<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\">pr\u00e9paration<\/h4>\n<p class=\"p2\">Presser le jambon dans des formes \u00e0 tartelettes jusqu\u2019\u00e0 obtention d\u2019un petit panier. Faire cuire au four jusqu\u2019\u00e0 ce qu\u2019ils soient croustillants. Laisser refroidir. Faire bri\u00e8vement cuire les jeunes carottes al dente.<\/p>\n<p class=\"p2\">Garnir les paniers de tous les ingr\u00e9dients et servir en tant que tapas.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4>Suggestion de vin<\/h4>\n<p>Blaye-C\u00f4tes de Bordeaux \u201cWine In Black\u201d<br \/>\n[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/02\/Schermafbeelding-2020-02-19-om-14.51.30.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.2.2&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingr\u00e9dients Jambon de sanglier fum\u00e9, tranch\u00e9 finement Jeunes carottes Olives et basilic (Gran\u2019Oliva) Pur\u00e9e de carottes Tapenade d\u2019olives vertes (Gran\u2019Tapas) Coriandre pr\u00e9paration Presser le jambon dans des formes \u00e0 tartelettes jusqu\u2019\u00e0 obtention d\u2019un petit panier. Faire cuire au four jusqu\u2019\u00e0 ce qu\u2019ils soient croustillants. Laisser refroidir. Faire bri\u00e8vement cuire les jeunes carottes al dente. Garnir [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":22258,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-22337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","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>Paniers croustillants | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Paniers croustillants\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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