{"id":179,"date":"2021-07-21T14:54:10","date_gmt":"2021-07-21T12:54:10","guid":{"rendered":"http:\/\/lesgourmetsgrigous.fr\/?p=179"},"modified":"2021-07-21T14:54:10","modified_gmt":"2021-07-21T12:54:10","slug":"sables-au-parmesan","status":"publish","type":"post","link":"https:\/\/lesgourmetsgrigous.fr\/index.php\/2021\/07\/21\/sables-au-parmesan\/","title":{"rendered":"Sabl\u00e9s au parmesan"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul><li>100 g de beurre<\/li><li>100 g de parmesan r\u00e2p\u00e9<\/li><li>100 g de farine<\/li><li>Thym<\/li><\/ul>\n\n\n\n<p class=\"has-text-align-center\"><strong>La pr\u00e9paration<\/strong><\/p>\n\n\n\n<p>Dans une casserole, faites fondre le beurre.<\/p>\n\n\n\n<p>Dans un bol, versez la farine, le parmesan, le beurre fondu et du thym. M\u00e9langez afin d&rsquo;obtenir une p\u00e2te.<\/p>\n\n\n\n<p>Laissez refroidir la p\u00e2te 15 minutes au frigo.<\/p>\n\n\n\n<p>Puis, sur une plaque de cuisson, formez des petites boules de p\u00e2tes, espac\u00e9es les une des autres.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>La cuisson<\/strong><\/p>\n\n\n\n<p>Laissez cuire \u00e0 180 degr\u00e9s pendant 15 minutes.<\/p>\n\n\n\n<p>Laisser refroidir, d\u00e9gustez les froid.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-1024x768.jpg\" alt=\"\" class=\"wp-image-182\" srcset=\"https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-1024x768.jpg 1024w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-300x225.jpg 300w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-768x576.jpg 768w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-1536x1152.jpg 1536w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-2-1-2048x1536.jpg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-1024x768.jpg\" alt=\"\" data-id=\"183\" data-full-url=\"http:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-scaled.jpg\" data-link=\"http:\/\/lesgourmetsgrigous.fr\/?attachment_id=183\" class=\"wp-image-183\" srcset=\"https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-1024x768.jpg 1024w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-300x225.jpg 300w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-768x576.jpg 768w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-1536x1152.jpg 1536w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/croquants-cuits-1-2048x1536.jpg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 100 g de beurre 100 g de parmesan r\u00e2p\u00e9 100 g de farine Thym La pr\u00e9paration Dans une casserole, faites fondre le beurre. Dans un bol, versez la farine, le parmesan, le beurre fondu et du thym. M\u00e9langez afin d&rsquo;obtenir une p\u00e2te. Laissez refroidir la p\u00e2te 15 minutes au frigo. Puis, sur une plaque &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/lesgourmetsgrigous.fr\/index.php\/2021\/07\/21\/sables-au-parmesan\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Sabl\u00e9s au parmesan&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/179"}],"collection":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":1,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":184,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions\/184"}],"wp:attachment":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}