{"id":268,"date":"2010-04-13T12:26:19","date_gmt":"2010-04-13T12:26:19","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=268"},"modified":"2010-10-24T09:41:38","modified_gmt":"2010-10-24T09:41:38","slug":"gomasio","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=268","title":{"rendered":"Gomasio"},"content":{"rendered":"<p>Voil\u00e0 le gomasio de Judith Baumann publi\u00e9 sous la rubrique des bases dans son livre \u00ab\u00a0Un monde de saveurs\u00a0\u00bb. Apr\u00e8s avoir essay\u00e9 plusieurs recettes c&rsquo;est toujours \u00e0 ce gomasio que je reviens. Elle le propose \u00e9galement en version \u00ab\u00a0graines de courge\u00a0\u00bb o\u00f9 l&rsquo;on remplacera simplement le s\u00e9same par les jolies graines vertes. Le r\u00e9sultat jaune-vert est tr\u00e8s d\u00e9coratif et excellent.<\/p>\n<p>Pour 100 de graines de s\u00e9same blanc on comptera le jus d&rsquo;un demi citron (un entier avec les graines de courge) et 15 g de sel gris et cc de curcuma. On m\u00e9lange les ingr\u00e9dients avant d&rsquo;\u00e9tendre les graines jaunes et humides sur une plaque pour les s\u00e9cher au four ou au soleil avant de les torr\u00e9fier \u00e0 sec dans une po\u00eale \u00e0 feu doux. Ensuite on les moudra grossi\u00e8rement dans un moulin \u00e0 caf\u00e9, et une fois la pr\u00e9paration refroidie, on pourra la garder dans un bocal ferm\u00e9 \u00e0 l&rsquo;abri de l&rsquo;air.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Voil\u00e0 le gomasio de Judith Baumann publi\u00e9 sous la rubrique des bases dans son livre \u00ab\u00a0Un monde de saveurs\u00a0\u00bb. Apr\u00e8s avoir essay\u00e9 plusieurs recettes c&rsquo;est toujours \u00e0 ce gomasio que je reviens. Elle le propose \u00e9galement en version \u00ab\u00a0graines de courge\u00a0\u00bb o\u00f9 l&rsquo;on remplacera simplement le s\u00e9same par les jolies graines vertes. Le r\u00e9sultat jaune-vert [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,36,134,135],"tags":[75],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/268"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=268"}],"version-history":[{"count":4,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/268\/revisions"}],"predecessor-version":[{"id":330,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/268\/revisions\/330"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}