{"id":6972,"date":"2022-04-13T20:12:34","date_gmt":"2022-04-13T18:12:34","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6972"},"modified":"2022-04-14T10:06:12","modified_gmt":"2022-04-14T08:06:12","slug":"beurre-depinard","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-depinard\/","title":{"rendered":"Beurre d&#8217;\u00e9pinard"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nombre de parts: 4 personnes<br>Temps de pr\u00e9paration: 15 minutes<br>Temps de cuisson: 5 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>150 g de beurre<br>150 g d&#8217;\u00e9pinards<br>Sel et poivre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>Lavez les \u00e9pinards.<br>Faites-les cuire avec 1\/2 cuiller \u00e0 caf\u00e9 de sel et sans eau.<br>\u00c9gouttez-les et passez-les au tamis.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Battez le beurre ramolli avec une spatule en bois pour le rendre cr\u00e9meux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorporez les \u00e9pinards hach\u00e9s en m\u00e9langeant bien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes <\/strong>:<br>Le beurre d&#8217;\u00e9pinard sert \u00e0 accompagner des viandes grill\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts: 4 personnesTemps de pr\u00e9paration: 15 minutesTemps de cuisson: 5 minutes Ingr\u00e9dients:150 g de beurre150 g d&#8217;\u00e9pinardsSel et poivre Pr\u00e9paration:Lavez les \u00e9pinards.Faites-les cuire avec 1\/2 cuiller \u00e0 caf\u00e9 de sel et sans eau.\u00c9gouttez-les et passez-les au &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-depinard\/\">Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[],"class_list":["post-6972","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6972"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6972\/revisions"}],"predecessor-version":[{"id":6973,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6972\/revisions\/6973"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}