Recette suggérée par Em de The Repressed Pastry Chef
dans le cadre de ma soixante-dix-huitième participation aux TWD
If you, if you could return, don't let it burn, don't let it fade.
I'm sure I'm not being rude, but it's just your attitude,
It's tearing me apart, It's ruining everything.
I swore, I swore I would be true, and honey, so did you.
So why were you holding her hand? Is that the way we stand?
Were you lying all the time? Was it just a game to you?
But I'm in so deep. You know I'm such a fool for you.
You got me wrapped around your finger.
Do you have to let it linger?
Do you have to, do you have to, do you have to let it linger?
Oh, I thought the world of you.
I thought nothing could go wrong,
But I was wrong. I was wrong.
If you, if you could get by, trying not to lie,
Things wouldn't be so confused and I wouldn't feel so used,
But you always really knew, I just wanna be with you.
And I'm in so deep. You know I'm such a fool for you.
You got me wrapped around your finger, ah, ha, ha.
Do you have to let it linger? Do you have to, do you have to,
Do you have to let it linger?
Crumble
Dans un grande jatte, bien mélanger tous les ingrédients de la garniture et séparer également le mélange obtenu dans 8 ramequins d’environ une tasse, préalablement beurrés.
Tasser légèrement le mélange de fruits et recouvrir du crumble réserver, séparé également entre les 8 ramequins.
Presser à nouveau légèrement le crumble avec les doigts, et déposer les ramequins sur une plaque de cuisson.
Faire cuire au four sur la grille du centre à 375°, pendant 40 à 45 minutes ou jusqu’à bien dorés et croustillants.
Laisser tiédir une vingtaine de minutes avant de servir.
Source: Baking, From My Home to Yours - Dorie Greenspan - déclinaison
IMPRIMER CETTE RECETTE (sans photo)
dans le cadre de ma soixante-dix-huitième participation aux TWD
If you, if you could return, don't let it burn, don't let it fade.
I'm sure I'm not being rude, but it's just your attitude,
It's tearing me apart, It's ruining everything.
I swore, I swore I would be true, and honey, so did you.
So why were you holding her hand? Is that the way we stand?
Were you lying all the time? Was it just a game to you?
But I'm in so deep. You know I'm such a fool for you.
You got me wrapped around your finger.
Do you have to let it linger?
Do you have to, do you have to, do you have to let it linger?
Oh, I thought the world of you.
I thought nothing could go wrong,
But I was wrong. I was wrong.
If you, if you could get by, trying not to lie,
Things wouldn't be so confused and I wouldn't feel so used,
But you always really knew, I just wanna be with you.
And I'm in so deep. You know I'm such a fool for you.
You got me wrapped around your finger, ah, ha, ha.
Do you have to let it linger? Do you have to, do you have to,
Do you have to let it linger?
Crumble
- ¾ t. farine
- ½ t. flocons d’avoine
- ½ t. cassonade
- ½ t. noix de coco râpée
- 1 c. à thé gingembre frais râpé
- 8 c. à table beurre à température ambiante
- 4 grosses pommes à cuisson pelées parées coupées en petits cubes
- 1 t. canneberges fraîches
- ½ t. raisins secs
- ⅔ t. sucre
- 1 c. à table farine
Dans un grande jatte, bien mélanger tous les ingrédients de la garniture et séparer également le mélange obtenu dans 8 ramequins d’environ une tasse, préalablement beurrés.
Tasser légèrement le mélange de fruits et recouvrir du crumble réserver, séparé également entre les 8 ramequins.
Presser à nouveau légèrement le crumble avec les doigts, et déposer les ramequins sur une plaque de cuisson.
Faire cuire au four sur la grille du centre à 375°, pendant 40 à 45 minutes ou jusqu’à bien dorés et croustillants.
Laisser tiédir une vingtaine de minutes avant de servir.
Source: Baking, From My Home to Yours - Dorie Greenspan - déclinaison
IMPRIMER CETTE RECETTE (sans photo)
