{"id":807,"date":"2011-04-04T21:12:38","date_gmt":"2011-04-04T21:12:38","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=807"},"modified":"2011-04-04T21:12:38","modified_gmt":"2011-04-04T21:12:38","slug":"radis-rouges-et-fanes-de-radis","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=807","title":{"rendered":"Radis rouges et fanes de radis"},"content":{"rendered":"<p>Lorsque le printemps revient et que petites pousses et l\u00e9gumes nouveaux apparaissent\u00a0 une irr\u00e9sistible fringale de cru titille les papilles<\/p>\n<ul>\n<li>2 bouquets de fanes de radis<\/li>\n<li>40 \u00e0 50 d\u2019amandes mond\u00e9es, de pignons de pin ou de noix de cajou<\/li>\n<li>Environ 120 g de feta, ou de ch\u00e8vre frais ou sec (pecorino par exemple)<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>1 gousse d\u2019ail<\/li>\n<\/ul>\n<p>Trier les fanes et retirer les tiges les plus grosses feuilles et laver.<br \/>\nMixer les amandes ou autre ol\u00e9agineux choisi avec l\u2019ail press\u00e9 de mani\u00e8re \u00e0 ce que les amandes soient grossi\u00e8rement concass\u00e9es.<br \/>\nAjouter les fanes de radis, le fromage, et l\u2019huiles et mixer jusqu\u2019\u00e0 obtenir\u2026 un pesto\u2026<\/p>\n<p>Pour retirer la peau des amandes il suffit de les mettre dans un bol, de les recouvrir d\u2019eau bouillante et d\u2019attendre un moment. La peau se retire alors sur simple pression sur l\u2019amande.<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5556.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-808\" title=\"IMG_5556\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5556-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5556-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2011\/04\/IMG_5556-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lorsque le printemps revient et que petites pousses et l\u00e9gumes nouveaux apparaissent\u00a0 une irr\u00e9sistible fringale de cru titille les papilles 2 bouquets de fanes de radis 40 \u00e0 50 d\u2019amandes mond\u00e9es, de pignons de pin ou de noix de cajou Environ 120 g de feta, ou de ch\u00e8vre frais ou sec (pecorino par exemple) Huile [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,30,81,25,36,37],"tags":[67,42],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/807"}],"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=807"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/807\/revisions\/809"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}