{"id":91,"date":"2009-11-22T00:36:53","date_gmt":"2009-11-22T00:36:53","guid":{"rendered":""},"modified":"2016-01-10T18:13:45","modified_gmt":"2016-01-10T17:13:45","slug":"cake-aux-olives-vertes-et-aux-lardons-fumes","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=91","title":{"rendered":"Cake aux olives vertes et aux lardons fum\u00e9s"},"content":{"rendered":"<p>Pour s&rsquo;en payer une bonne tranche \u00e0 l&rsquo;heure de l&rsquo;ap\u00e9ro&#8230; Attention aux ap\u00e9ros consistants qui remplissent les convives avant le plat principal!<br \/>\n<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>250g de farine<\/li>\n<li>300g de lardons fum\u00e9s<\/li>\n<li>100g de fromage r\u00e2p\u00e9<\/li>\n<li>4 oeufs<\/li>\n<li>1 tranche \u00e9paisse de jambon blanc (150g)<\/li>\n<li>50g d&rsquo;olives vertes d\u00e9noyaut\u00e9es<\/li>\n<li>80ml d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 sachet de levure chimique<\/li>\n<li>beurre<\/li>\n<li>poivre<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>pr\u00e9chauffer le four \u00e0 160\u00b0 (th 5\/6)<\/li>\n<li>m\u00e9langer la farine et la levure chimique<\/li>\n<li>incorporer les oeufs et l&rsquo;huile d&rsquo;olive jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une cr\u00e8me lisse et \u00e9paisse<\/li>\n<li>ajouter le fromage r\u00e2p\u00e9, les lardons, les olives, la tranche de jambon blanc d\u00e9coup\u00e9e en cubes, une pinc\u00e9e de poivre et m\u00e9langer le tout<\/li>\n<li>verser la pr\u00e9paration dans un moule \u00e0 cake beurr\u00e9 farin\u00e9<\/li>\n<li>enfourner pendant 45min<\/li>\n<li>d\u00e9mouler avec pr\u00e9caution et d\u00e9guster chaud ou froid<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Pour s&rsquo;en payer une bonne tranche \u00e0 l&rsquo;heure de l&rsquo;ap\u00e9ro&#8230; Attention aux ap\u00e9ros consistants qui remplissent les convives avant le plat principal! T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,2],"tags":[43,47,91,83,95,94,48,45,96,54],"class_list":["post-91","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apritifs","category-entrees","tag-beurre","tag-farine","tag-gruyere","tag-huile-dolive","tag-jambon-blanc","tag-lardon-fume","tag-levure-chimique","tag-oeuf","tag-olive-verte","tag-poivre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/198"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}