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    <title><![CDATA[AMAP Athis-Mons (Les recettes des AMAP'iens)]]></title>
    <link>http://www.amapathismons.com/categorie-11199908.html</link>
    <description>Les derniers articles publiés dans la catégorie &quot;Les recettes des AMAP'iens&quot; du blog &quot;AMAP Athis-Mons&quot;</description>

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    <pubDate>Tue, 20 Apr 2010 15:07:15 +0200</pubDate>    <lastBuildDate>Tue, 20 Apr 2010 15:07:15 +0200</lastBuildDate>    <generator>Over-blog.com RSS 2.0 Engine</generator>    <copyright>Copyright 2010 www.amapathismons.com</copyright>            <category>Les recettes des AMAP'iens</category>    <docs>http://www.rssboard.org/rss-specification/</docs>                        
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        <title><![CDATA[Partageons nos savoirs faire ...]]></title>
        <link>http://www.amapathismons.com/article-partageons-nos-savoirs-faire--39760446.html</link>        <description><![CDATA[<p style="text-align: center;"> Cette rubrique est celle de tous les AMAP'iens du Festi'Val des Légumes.<br> Elle permet à chacun de confier ses secrets dans l'art d'accomoder nos légumes essonniens.<br> <br> <br> <span style="color: #ff0000;"><span style="font-size: 12pt;"><strong>A vos casseroles, prêts, partez ... <br> <br></strong></span></span>  <img height="190" width="225" src="http://idata.over-blog.com/3/26/05/45/devenir-cuisinier-L-1-copie-1.jpg" class="CtreTexte"><br> <br> <span style="color: #ff0000;"><strong><span style="font-size: 12pt;">Pour nous faire partager vos secrets de cuisine<br></span></strong></span><br> <a title="null" href="mailto:amapathismons@hotmail.fr" target="_blank"><span style="color: #0000ff;"><strong><span style="font-size: 12pt;">amapathismons@hotmail.fr</span></strong></span></a><br> <br> <br> </p></br></br></br></br></br></br></br></br></br></br></br></br></br>]]></description>
        <pubDate>Sat, 21 Nov 2009 09:47:00 +0100</pubDate>        <guid >http://www.amapathismons.com/article-partageons-nos-savoirs-faire--39760446.html</guid>
                <category>Les recettes des AMAP'iens</category>        <comments>http://www.amapathismons.com/article-partageons-nos-savoirs-faire--39760446-comments.html#anchorComment</comments>                    </item>
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        <title><![CDATA[Mousse de betteraves]]></title>
        <link>http://www.amapathismons.com/article-mousse-de-betteraves--41924982.html</link>        <description><![CDATA[<p style="margin-left: 141.6pt; text-indent: 35.4pt;"> <b><span style="font-size: 16pt;">Mousse de betteraves</span></b> </p> <div style="text-align: center;"> <em><span style="font-size: 16pt;"><span style="font-size: 12pt;">Une recette d'Ingrid</span></span></em><br> </div> <p style="margin-left: 141.6pt; text-indent: 35.4pt;"> </p> <p> </p> <p> <b><span style="font-size: 12pt;">Pour 6 personnes env.</span></b> </p> <p> <b><span style="font-size: 12pt;">Préparation 10mn</span></b> </p> <p> </p><span style="font-size: 12pt;"><br> <br></span> <p style="margin-left: 36pt; text-indent: -18pt;"> </p> <p> <span style="font-size: 12pt;"> <img src="http://img.over-blog.com/100x56/3/26/05/45/cuisine-ingrid-020.jpg" class="noAlign" alt="cuisine ingrid 020"></span> </p> <ol style="margin-top: 0cm;" type="1"> <li> <span style="font-size: 12pt;">Disposer 6 petits tas de parmesan sur une plaque recouverte de papier sulfurisé. Cuire 5 mn à four préchauffé à 180°. Laisser refroidir avant de décoller les tuiles. On peut aussi, comme lors[...]</li></ol></br></br></br></span>]]></description>
        <pubDate>Tue, 03 Nov 2009 10:51:00 +0100</pubDate>        <guid >http://www.amapathismons.com/article-mousse-de-betteraves--41924982.html</guid>
                <category>Les recettes des AMAP'iens</category>        <comments>http://www.amapathismons.com/article-mousse-de-betteraves--41924982-comments.html#anchorComment</comments>                    </item>
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        <title><![CDATA[Cappuccino de betteraves rouges]]></title>
        <link>http://www.amapathismons.com/article-cappuccino-de-betteraves-rouges--41923236.html</link>        <description><![CDATA[<p> <em><span style="font-size: 12pt;">Une recette d'Ingrid</span></em> </p> <p> <b><span style="font-size: 12pt;">Préparation :</span></b> </p> <p> <span style="font-size: 12pt;">20 mn</span> </p> <p> <b><span style="font-size: 12pt;">Ingrédients :</span></b> </p> <p> <span style="font-size: 12pt;">200g de betteravec rouges cuites</span> </p> <p> <span style="font-size: 12pt;">2 pots de Fjord nature</span> </p> <p> <span style="font-size: 12pt;">Vinaigre de vin rouge</span> </p> <p> <span style="font-size: 12pt;">Huile de noix</span> </p> <p> <span style="font-size: 12pt;">Sel, poivre</span><b><span style="font-size: 12pt;"><br></span></b> </p> <p> </p><br> <p> <img src="http://img.over-blog.com/56x100/3/26/05/45/cuisine-ingrid-01.jpg" alt="cuisine ingrid 01" class=" CtreTexte" style=" border: 0px solid #000; margin: 0px auto" width="75" height="132"> </p> <p style="margin: 0cm 0.9pt 0.0001pt 17.6pt; text-indent: -9pt;"> <span style="font-size: 12pt;"><br></span> </p> <p> <span style="font-size: 12pt;"><span style="font-family: Wingdings;"></span> Mixer 200g de betteraves rouges cuites et coupées en cubes avec 2 pots de Fjord nature, 1 cuil. à soupe de [...]</br></br></br></span></p>]]></description>
        <pubDate>Tue, 03 Nov 2009 10:18:00 +0100</pubDate>        <guid >http://www.amapathismons.com/article-cappuccino-de-betteraves-rouges--41923236.html</guid>
                <category>Les recettes des AMAP'iens</category>        <comments>http://www.amapathismons.com/article-cappuccino-de-betteraves-rouges--41923236-comments.html#anchorComment</comments>                    </item>
  
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