{"id":14077,"date":"2024-02-15T10:23:38","date_gmt":"2024-02-15T10:23:38","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=14077"},"modified":"2024-02-15T10:23:38","modified_gmt":"2024-02-15T10:23:38","slug":"flammekueche-au-bacon-et-a-loignon","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/flammekueche-au-bacon-et-a-loignon\/","title":{"rendered":"Flammekueche au bacon et \u00e0 l’oignon"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 25 min + 60 min d’attente \/ 2 parts
\n<\/strong>SLICESY\u00ae<\/span> AVEC COUTEAU HACHOIR ET \u00c9MINCEUR FIN<\/i><\/p>\n

Avez-vous d\u00e9j\u00e0 go\u00fbt\u00e9 \u00e0 une flammekueche ? Il s\u2019agit d\u2019un plat alsacien compos\u00e9 d’une fine base de p\u00e2te \u00e0 pain recouverte de cr\u00e8me fra\u00eeche et de toutes sortes de garnitures d\u00e9licieuses. La flammekueche traditionnelle est pr\u00e9par\u00e9e avec des lardons et des oignons. Nous pr\u00e9parons la p\u00e2te avec la pr\u00e9cision du bamix\u00ae <\/span>SliceSy\u00ae<\/span>. Ainsi, cette flammekueche au lard et \u00e0 l’oignon est une combinaison parfaite de tradition et d’innovation !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour la p\u00e2te<\/h3>\n

\u00bb <\/span>200 g de farine<\/span>
\n<\/span>\u00bb <\/span>150 ml d’eau ti\u00e8de<\/span><\/span>
\n\u00bb <\/span>5 g de sel
\n<\/span>\u00bb <\/span>4 g de levure s\u00e8che<\/span>
\n\u00bb <\/span>1\/2 cuill\u00e8re \u00e0 soupe d’huile d’olive
\n\u00bb <\/span>1 filet d’huile de tournesol<\/span>
\n<\/span><\/p>\n

Pour la garniture<\/h3>\n

\u00bb <\/span>150 g de lardons<\/span>
\n<\/span>\u00bb <\/span>125 g de cr\u00e8me fra\u00eeche
\n\u00bb <\/span>2 oignons rouges
\n\u00bb <\/span>poivre noir
\n\u00bb <\/span>ciboulette pour la d\u00e9coration<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb14087″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Mettez la farine, le sel et la levure dans le SliceSy\u00ae avec le hachoir et m\u00e9langez le tout. Ajoutez l’eau et l’huile d’olive et m\u00e9langez bien. P\u00e9trissez ensuite la p\u00e2te avec le SliceSy\u00ae bamix\u00ae pendant cinq minutes pour obtenir une p\u00e2te souple. N’ajoutez pas de farine suppl\u00e9mentaire, la p\u00e2te deviendra automatiquement moins collante pendant le p\u00e9trissage.<\/span><\/li>\n
  2. Graissez l\u00e9g\u00e8rement un grand bol avec un peu d’huile de tournesol. Faites-y tourner la p\u00e2te une fois pour qu’elle soit enduite d’huile de tous les c\u00f4t\u00e9s. Laissez-la ensuite reposer dans le bol et couvrez-la d’un torchon. Laissez la p\u00e2te lever et doubler de volume en une heure environ.<\/span><\/li>\n
  3. Versez la p\u00e2te sur un plan de travail l\u00e9g\u00e8rement graiss\u00e9 avec de l’huile de tournesol, p\u00e9trissez la p\u00e2te en chassant l’air. Divisez ensuite la p\u00e2te en deux portions, prenez-en une et recouvrez le reste.<\/span><\/li>\n
  4. Pr\u00e9chauffez le four \u00e0 240 degr\u00e9s (chaleur tournante). Travaillez avec un seul morceau de p\u00e2te \u00e0 la fois. \u00c9talez la p\u00e2te sur une feuille de papier sulfuris\u00e9 aussi finement que possible. La p\u00e2te doit \u00eatre plus fine que pour une pizza.<\/span><\/li>\n
  5. Ins\u00e9rez l\u2019\u00e9minceur fin dans le SliceSy\u00ae et coupez l’oignon rouge en lamelles. Tartinez la flammekueche avec la cr\u00e8me fra\u00eeche et garnissez avec l’oignon rouge et les morceaux de bacon. Assaisonnez avec du poivre noir fra\u00eechement moulu. Faites cuire la flammekueche avec le bacon et l’oignon pendant 10 minutes dans le four pr\u00e9chauff\u00e9 jusqu\u2019\u00e0 obtenir une p\u00e2te l\u00e9g\u00e8rement croquante. Hachez finement la ciboulette et servez la flammekueche avec la ciboulette hach\u00e9e.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1707992594784-92d94b76-abaa-6″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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