{"id":3379,"date":"2015-10-18T17:12:48","date_gmt":"2015-10-18T16:12:48","guid":{"rendered":"http:\/\/www.imelasavoie.fr\/?p=3379"},"modified":"2015-10-18T17:12:48","modified_gmt":"2015-10-18T16:12:48","slug":"recette-des-sables","status":"publish","type":"post","link":"https:\/\/www.imelasavoie.fr\/?p=3379","title":{"rendered":"Recette des sabl\u00e9s"},"content":{"rendered":"<p style=\"text-align: left;\">500 g de farine<\/p>\n<p style=\"text-align: left;\">300 g de beurre<\/p>\n<p style=\"text-align: left;\">250 g de sucre<\/p>\n<p style=\"text-align: left;\">1 jaune d\u2019\u0153uf<\/p>\n<p style=\"text-align: left;\">1 \u0153uf entier<\/p>\n<p style=\"text-align: left;\">1 sachet de sucre vanill\u00e9<\/p>\n<p style=\"text-align: left;\">1 sachet de levure chimique<\/p>\n<p style=\"text-align: left;\">Pour 10 personnes, 20 minutes de pr\u00e9paration, 20 minutes de cuissons<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" id=\"il_fi\" class=\"aligncenter\" src=\"http:\/\/img2.produits-normandie.fr\/692-thickbox\/sable-de-cambremer.jpg\" alt=\"Afficher l'image d'origine\" width=\"554\" height=\"554\" \/><\/p>\n<p style=\"text-align: center;\">Faire fondre le <a href=\"http:\/\/www.marmiton.org\/Magazine\/Diaporamiam_pur-beurre-c-est-meilleur_1.aspx\">beurre<\/a>. Mettre tous les autres ingr\u00e9dients dans un saladier. Ajouter le <a href=\"http:\/\/www.marmiton.org\/Magazine\/Diaporamiam_pur-beurre-c-est-meilleur_1.aspx\">beurre<\/a>. M\u00e9langer avec une spatule en bois. Faire cuire 10 \u00e0 15 mn \u00e0 200\u00b0C sur du papier sulfuris\u00e9. Les <a href=\"http:\/\/www.marmiton.org\/Recettes\/Recettes-Incontournables-Detail_sables_r_59.aspx\">sabl\u00e9s<\/a> doivent avoir pris une couleur blonde. Laisser refroidir avant de servir.<\/p>\n<p style=\"text-align: center;\">Maureen<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 g de farine 300 g de beurre 250 g de sucre 1 jaune d\u2019\u0153uf 1 \u0153uf entier 1 sachet de sucre vanill\u00e9 1 sachet de levure chimique Pour 10 personnes, 20 minutes de pr\u00e9paration, 20 minutes de cuissons Faire &hellip; <a href=\"https:\/\/www.imelasavoie.fr\/?p=3379\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,59],"tags":[],"class_list":["post-3379","post","type-post","status-publish","format-standard","hentry","category-actualites","category-dinamo1"],"_links":{"self":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/3379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3379"}],"version-history":[{"count":0,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/3379\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}