{"id":51171,"date":"2025-04-15T16:51:32","date_gmt":"2025-04-15T14:51:32","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=51171"},"modified":"2025-04-15T17:03:14","modified_gmt":"2025-04-15T15:03:14","slug":"entree-en-trois-tapas-a-partager","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/entree-en-trois-tapas-a-partager\/","title":{"rendered":"Entr\u00e9e en trois tapas \u00e0 partager"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Recette de Fr\u00e9d\u00e9ric Caerdinael<\/strong><\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Butternut confit<\/b><\/h4>\n

Ingr\u00e9dients
<\/i><\/strong>300 g de butternut, 50 g de cr\u00e8me, 300 g de ricotta, jeunes oignons, cumin, paprika, sel, piment d\u2019Espelette, beurre, huile d\u2019olive, pain libanais<\/i><\/i><\/p>\n

Pr\u00e9paration
<\/i><\/strong>D\u00e9taillez le butternut en cubes et ajoutez les \u00e9pices. Saisissez \u00e0 la po\u00eale dans du beurre et de l\u2019huile d\u2019olive. <\/i><\/i><\/p>\n

Passez la cr\u00e8me de ricotta au batteur. Assaisonnez de sel, poivre, piment d\u2019Espelette et ajoutez les jeunes oignons cisel\u00e9s. Accompagnez de pain libanais.<\/i><\/p>\n

Goug\u00e8res farcies aux olives de Kalamata<\/b><\/h4>\n

Ingr\u00e9dients
<\/i><\/strong>Olives de Kalamata, Comt\u00e9, anchois, ail, sel, poivre, huile d\u2019olive.<\/i><\/i><\/p>\n

Pr\u00e9paration
<\/i><\/strong>Pr\u00e9parez une p\u00e2te \u00e0 chou (goug\u00e8res) en y ajoutant du Comt\u00e9 r\u00e2p\u00e9. Cuisez-la \u00e0 180\u00b0C pendant 20 minutes.<\/i><\/p>\n

Farcissez ensuite avec des olives de Kalamata finement hach\u00e9es. R\u00e9alisez une tapenade d\u2019olive avec 1 ou 2 anchois, ail, sel, poivre, huile d\u2019olive. Tapenade \u00e0 mettre \u00e0 c\u00f4t\u00e9 des goug\u00e8res.<\/i><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Roul\u00e9 de quinoa et thon rouge<\/b><\/h4>\n

Ingr\u00e9dients
<\/i><\/strong>M\u00e9lange de 100 g de quinoa blanc, 100 g de quinoa noir, persil, ciboulette, coriandre (1 bonne poign\u00e9e de chaque), citron (zeste), \u00bd mangue, \u00bd grenade, \u00bd yaourt nature, blettes, 80 g de thon rouge, sucre brun, vinaigre de x\u00e9r\u00e8s, balsamique, avocat, citron vert, fleur de sel<\/i><\/p>\n

Pr\u00e9paration
<\/i><\/strong>Hachez finement les herbes aromatiques. R\u00e2pez le zeste d\u2019un citron et ajoutez le jus aux herbes aromatiques. D\u00e9taillez en petits cubes la \u00bd mangue, la \u00bd grenade. M\u00e9langez et ajoutez le yaourt. Faites cuire le m\u00e9lange de quinoa blanc et noir. Blanchissez les feuilles de bettes, \u00e9gouttez-les et \u00e9talez-les pour les garnir du m\u00e9lange de quinoa puis roulez-les comme pour un sushi, la feuille de blettes remplace ici les algues nori. Coupez le thon en tranches puis snackez-le de chaque c\u00f4t\u00e9. Laquez-le ensuite (sucre brun, vinaigre de x\u00e9r\u00e8s, balsamique) puis posez une tranche sur chaque petit rouleau de blette\/quinoa. R\u00e9alisez un guacamole (avocat, citron vert, coriandre, fleur de sel).<\/i><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette de Fr\u00e9d\u00e9ric CaerdinaelButternut confit Ingr\u00e9dients300 g de butternut, 50 g de cr\u00e8me, 300 g de ricotta, jeunes oignons, cumin, paprika, sel, piment d\u2019Espelette, beurre, huile d\u2019olive, pain libanais Pr\u00e9parationD\u00e9taillez le butternut en cubes et ajoutez les \u00e9pices. Saisissez \u00e0 la po\u00eale dans du beurre et de l\u2019huile d\u2019olive. Passez la cr\u00e8me de ricotta au […]<\/p>\n","protected":false},"author":5,"featured_media":51173,"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-51171","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":"\nEntr\u00e9e en trois tapas \u00e0 partager | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Entr\u00e9e en trois tapas \u00e0 partager\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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