{"id":5805,"date":"2015-09-25T07:51:49","date_gmt":"2015-09-25T05:51:49","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=5805"},"modified":"2018-03-29T12:14:59","modified_gmt":"2018-03-29T10:14:59","slug":"becel-millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/becel-millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles","title":{"rendered":"Recette: Millefeuille de pintade aux pleurotes"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p class=\"titel-4\"><strong><span style=\"color: #ff6600;\">U<\/span>n plat saisonnier tout en finesse pour les amoureux de la cuisine g\u00e9n\u00e9reuse et authentique&#8230;\u00a0<\/strong><\/p>\n<h2 class=\"titel-4\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5806\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/07\/millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles-life-magazine.jpg\" alt=\"millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles-life-magazine\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles-life-magazine.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles-life-magazine-768x453.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles-life-magazine-315x186.jpg 315w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/h2>\n<h2 class=\"titel-4\"><span style=\"color: #ff6600;\">INGR\u00c9DIENTS<\/span><\/h2>\n<ul class=\"list list-ingredients\">\n<li><span class=\"ingredient-value\" data-original-qty=\"400\">400<\/span>\u00a0g de pommes de terre<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g de petits choux de Bruxelles<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"35\">35<\/span>\u00a0g de canneberges<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0c. \u00e0 c. de miel (\u00e0 la fleur d\u2019oranger)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"30\">30<\/span>\u00a0ml de jus de pomme<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g de pleurotes<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0gousse d\u2019ail<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g de filet de pintade, sans la peau (2 pi\u00e8ces)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1.5\">1,5<\/span>\u00a0c. \u00e0 c. de curry en poudre<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0feuille de p\u00e2te phyllo<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"25\">25<\/span>\u00a0g de Becel Cuire et R\u00f4tir<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"0.25\">0,25<\/span>\u00a0de bol de cresson<\/li>\n<li>Ustensile: tapis de cuisson<\/li>\n<\/ul>\n<h2 class=\"titel-4\"><span style=\"color: #ff6600;\">PR\u00c9PARATION (Pour 2 personnes)<\/span><\/h2>\n<ol>\n<li style=\"text-align: justify;\">Pr\u00e9chauffez le four \u00e0 200 \u00b0C. Nettoyez les pommes de terre et coupez-les en morceaux dans la longueur. Nettoyez les choux de Bruxelles. Cuisez les pommes de terre et les choux de Bruxelles avec un peu d\u2019eau dans deux casseroles distinctes pendant 7 minutes et \u00e9gouttez-les. Portez \u00e0 \u00e9bullition les canneberges avec le miel et le jus de pomme et laissez mijoter 5 minutes \u00e0 feu doux. Retirez la po\u00eale du feu, m\u00e9langez bien et versez dans un petit bol.<\/li>\n<li style=\"text-align: justify;\">Coupez les pleurotes en lamelles. Pelez et d\u00e9taillez l\u2019ail en fines lamelles. Coupez la pintade en fines lamelles et saupoudrez de curry. Poivrez. Coupez la p\u00e2te phyllo en 6 rectangles.<\/li>\n<li style=\"text-align: justify;\">Recouvrez la plaque de cuisson avec un tapis de cuisson et badigeonnez les rectangles de p\u00e2te phyllo avec de l\u2019eau. Faites-les dorer environ 5 minutes. Retirez-les du four et laissez-les refroidir sur la plaque. Augmentez la temp\u00e9rature du four \u00e0 250 \u00b0C.<\/li>\n<li style=\"text-align: justify;\">Faites fondre 10 g de Becel dans une po\u00eale et incorporez-y la moiti\u00e9 de l\u2019ail. Laissez mijoter pendant 3 minutes. D\u00e9posez les morceaux de pommes de terre, les choux de Bruxelles et le m\u00e9lange de Becel et d\u2019ail dans un plat r\u00e9sistant au four. Enfournez le plat pendant 15 minutes environ.<\/li>\n<li style=\"text-align: justify;\">Chauffez entre-temps 10 g de Becel dans la po\u00eale et cuisez les lamelles de pintade pendant 7 minutes environ, jusqu\u2019\u00e0 ce qu\u2019elles soient dor\u00e9es et tendres. Disposez-les sur une assiette et conservez-les au chaud sous un film d\u2019aluminium. Ajoutez les 5 derniers grammes de Becel dans la po\u00eale ainsi que les pleurotes et le reste d&rsquo;ail. Cuisez-les environ 3 minutes \u00e0 feu vif et poivrez.<\/li>\n<li style=\"text-align: justify;\">Disposez un morceau de p\u00e2te phyllo cuite sur chaque assiette et r\u00e9partissez la moiti\u00e9 du poulet et des pleurotes par-dessus. Couvrez avec un autre morceau de p\u00e2te phyllo et disposez le reste du poulet et des pleurotes par-dessus. D\u00e9posez le dernier rectangle de p\u00e2te phyllo. Garnissez le tout avec le cresson et la compote de canneberges. Disposez les morceaux de pommes de terre et les choux de Bruxelles \u00e0 c\u00f4t\u00e9. Servez directement. Bon app\u00e9tit !<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/fr\/delicieuses-recettes\/millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Curiosit\u00e9?<\/span>\u00a0Pour apprendre \u00e0 manger moins sal\u00e9,\u00a0<a href=\"http:\/\/www.life-magazine.be\/fr\/5531-becel-reduire-\u2026mmation-de-sel.html%20\" target=\"_blank\">cliquez ici !<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-5552\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine.jpeg\" alt=\"becel sel-life-magazine\" width=\"477\" height=\"281\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine-768x453.jpeg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-sel-life-magazine-315x186.jpeg 315w\" sizes=\"auto, (max-width: 477px) 100vw, 477px\" \/><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Un plat saisonnier tout en finesse pour les amoureux de la cuisine g\u00e9n\u00e9reuse et authentique&#8230; <\/p>\n","protected":false},"author":2,"featured_media":5807,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[770,275,33],"class_list":["post-5805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-becel","tag-recette","tag-sante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette: Millefeuille de pintade aux pleurotes - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/becel-millefeuille-de-pintade-pleurotes-et-choux-de-bruxelles\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Millefeuille de pintade aux pleurotes - Fifty &amp; 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