{"id":113,"date":"2019-09-27T20:15:24","date_gmt":"2019-09-27T18:15:24","guid":{"rendered":"http:\/\/www.bourhis.fr\/cuisine\/?p=113"},"modified":"2020-01-12T15:28:56","modified_gmt":"2020-01-12T14:28:56","slug":"far-breton-au-sarrasin","status":"publish","type":"post","link":"https:\/\/www.bourhis.fr\/cuisine\/far-breton-au-sarrasin\/","title":{"rendered":"Far breton au sarrasin"},"content":{"rendered":"<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>250g de farine de bl\u00e9 noir<\/li>\n<li>250g de sucre<\/li>\n<li>3g de sel<\/li>\n<li>1l de lait<\/li>\n<li>Vanille (ar\u00f4me ou gousse)<\/li>\n<li>4 \u0153ufs<\/li>\n<li>250g de pruneaux d\u00e9noyaut\u00e9s<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Faire tremper les pruneaux dans de l&rsquo;eau quelques heures\u00a0 l&rsquo;avance.<\/li>\n<li>M\u00e9langer soigneusement la farine, le sel et les \u0153ufs un\u00a0 un pour \u00e9viter les grumeaux.<\/li>\n<li>Ajouter le sucre puis le lait.<\/li>\n<li>Parfumer avec la vanille.<\/li>\n<li>Placer les pruneaux sans le jus dans un plat beurr\u00e9 allant au four.<\/li>\n<li>Verser la pr\u00e9paration sur les pruneaux.<\/li>\n<li>Enfourner au four pr\u00e9chauff\u00e9 \u00e0 210\u00b0C.<\/li>\n<li>Laisser cuir pendant 40min.<\/li>\n<li>Ralentir la cuisson (150\u00b0C) une fois le far saisi.<\/li>\n<\/ol>\n<p>Source : Je sais cuisiner (Ginette Mathiot)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 250g de farine de bl\u00e9 noir 250g de sucre 3g de sel 1l de lait Vanille (ar\u00f4me ou gousse) 4 \u0153ufs 250g de pruneaux d\u00e9noyaut\u00e9s Pr\u00e9paration Faire tremper les pruneaux dans de l&rsquo;eau quelques heures\u00a0 l&rsquo;avance. M\u00e9langer soigneusement la farine, le sel et les \u0153ufs un\u00a0 un pour \u00e9viter les grumeaux. Ajouter le sucre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,2,3],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe","category-patisserie","category-sans-gluten"],"_links":{"self":[{"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":4,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/posts\/113\/revisions\/117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/media\/134"}],"wp:attachment":[{"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bourhis.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}