{"id":1179,"date":"2022-06-15T09:54:07","date_gmt":"2022-06-15T08:54:07","guid":{"rendered":"http:\/\/www.jepars.ch\/wordpress\/?p=1179"},"modified":"2022-06-16T15:19:38","modified_gmt":"2022-06-16T14:19:38","slug":"recette-venue-d%e2%80%99ailleurs-le-far-breton","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/recette-venue-d%e2%80%99ailleurs-le-far-breton\/","title":{"rendered":"Le far breton"},"content":{"rendered":"<p><strong><span style=\"color: #000000\">Pr\u00e9paration<\/span> <\/strong>10 mn<strong><span style=\"color: #000000\"> Cuisson<\/span> <\/strong>50 mn<\/p>\n<p><strong>Pr\u00e9paration<\/strong><br \/>\nM\u00e9langer la farine, le sucre et les oeufs un par un. Ajouter peu \u00e0 peu le sucre vanill\u00e9 et le lait.<br \/>\nVerser cette p\u00e2te dans un plat bien beurr\u00e9. Y placer les pruneaux et cuire au four chaud (thermostat 6\/7 ou 200\u00b0 environ). Surveiller la cuisson \u00e0 partir de 35 mn. Retirer du four quand le dessus est bien dor\u00e9 (mais pas noirci).<\/p>\n<blockquote><p><strong>Ingr\u00e9dients<\/strong> (pour 6 personnes)<br \/>\n\u2022 250 g de farine fine<br \/>\n\u2022 150 g de sucre<br \/>\n\u2022 1 paquet de sucre vanill\u00e9<br \/>\n\u2022 4 gros oeufs<br \/>\n\u2022 1 litre de lait<br \/>\n\u2022 100 g de pruneaux secs d\u00e9noyaut\u00e9s (qu\u2019on aura fait tremper dans de l\u2019eau et un peu de rhum)<br \/>\n\u2022 1 petit verre de rhum<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><strong>Bon app\u00e9tit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":10457,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,58],"tags":[9017,9016,9015,9018,118],"class_list":["post-1179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-france-europe","tag-breton","tag-brewtagne","tag-far","tag-patisserie","tag-recette"],"wps_subtitle":"CUISINE DU MONDE \/ FRANCE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/1179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=1179"}],"version-history":[{"count":15,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/1179\/revisions"}],"predecessor-version":[{"id":19647,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/1179\/revisions\/19647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/10457"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=1179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=1179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=1179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}