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6
7. RECETTES
Pour aider à la familiarisation du nouveau broyeur à épices, quelques idées de recettes sont
incluses. Pour d’autres recettes et inspirations, visiter le site Web www.cuisinart.eu. Il est également
possible de partager ses propres idées sur la page Facebook de Cuisinart.
THÉ CHAI
Pour 4 personnes
5 gousses de cardamome
5 clous de giroe entiers
1 bâton de cannelle (environ 10 g)
1 anis étoilé
450 ml de lait demi-écrémé
450 ml d’eau
1 c. à café d’extrait de vanille pur
1 morceau de gingembre frais de 1½ cm, pelé et tranché
2 bandes de zeste d’orange
6 sachets de thé Darjeeling
3 c. à soupe de miel
Placer les gousses de cardamome, les clous de giroe, le bâton de cannelle et l’anis étoilé dans
le bol de broyage. Donner 2 à 3 impulsions, en laissant les épices assez grossièrement hachées.
Réserver.
Dans une casserole moyenne à feu moyen-doux, porter à ébullition le lait, l’eau et l’extrait de
vanille. Une fois le mélange porté à ébullition, ajouter les épices réservées, le gingembre et le
zeste d’orange en remuant.
• Laisser mijoter le mélange pendant 10 à 15 minutes.
• Ajouter les sachets de thé et laisser mijoter encore 5 minutes.
• Filtrer le mélange et ajouter le miel en remuant.
SAUCE AUX ARACHIDES
75 g d’arachides non salées, grillées
60 ml de lait de coco
1 gousse d’ail
½ c. à café de pâte de piment rouge
¼ c. à café de sauce poisson
1 c. à soupe de sauce soja
½ c. à café de sauce hoisin
½ c. à soupe de jus de citron vert frais
100 ml d’eau
Placer les arachides dans le bol de broyage. Donner 15 impulsions, puis traiter pendant 10
secondes, ou jusqu’à l’obtention d’un broyage n.
8


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