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35
AUTOMNE
Pour 6 personnes
6 endives
½ fenouil
250 g de saumon fumé
250 g de chèvre demi-sec
1 orange
vinaigre de cidre
huile d’olive
Lavez les endives rapidement sous l’eau, retirez les
feuilles abîmées et le centre du pied en creusant un
cône à l’intérieur à l’aide d’un couteau pointu (pour
enlever l’amertume).
A l’aide du coupe-légumes, émincez les endives avec
la lame 4 mm et le fenouil avec la lame 2 mm.
Dressez-les dans un plat.
Coupez le saumon et le fromage de chèvre en petits
morceaux puis déposez-les sur la salade.
Pressez l’orange avec le presse-agrumes.
Agrémentez le jus de vinaigre de cidre et d’huile
d’olive.
Assaisonnez la salade avec la vinaigrette.
Salade d'endive, fenouil,
vinaigrette à l'orange
Préparation : 5 min
4-mm 2-mm
Pour 6 personnes
8 pommes moyennes
3 œufs
2 verres* de farine
1 verre d’avoine
1 1/2 verre de sucre
1 verre d’huile
1 sachet de levure
1 pincée de cannelle
Sucre glace
*1 verre = 200ml
Enlevez la queue et les pépins des pommes.
Passez-les à la centrifugeuse. Buvez le jus ou
transformez-le en sorbet. Préchauffez votre four à
180°C (th. 6).
Récupérez toute la pulpe retenue dans le panier.
Ajoutez tous les ingrédients en laissant la farine
en dernier. Bien mélangez (la pâte est un peu
élastique, c’est normal). Beurrez un moule, versez
la pâte. Lissez la surface et glissez au four pendant
environ 30 min. Laissez refroidir et saupoudrez de
sucre glace et de cannelle.
Rien ne se perd tout se recycle et en plus c’est bon !
Green cake
Préparation : 5 min • Cuisson : 30 min
36


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