Home » Howto & Style » [FR] Smoothie Bol aux Fruits Rouges / Strawberry Smoothie Bowl – CookingWithAlia – Episode 731

[FR] Smoothie Bol aux Fruits Rouges / Strawberry Smoothie Bowl – CookingWithAlia – Episode 731

Smoothie Bol aux Fruits Rouges
RECETTE: https://www.cookingwithalia.com/fr/731-strawberry-smoothie-bowl/

INGREDIENTS:
Céréales muesli floconneux CARREFOUR
80 g fraises
80 g framboises
1 grande banane
110g de yaourt, nature
100 ml lait
1 cuillère à café de miel
1 cuillère à soupe de noix de coco, râpée

DIRECTIONS:
1- Epluchez la banane et coupez-la en petits morceaux.
2- Coupez les fraises en morceaux.
3- Placez les fruits en morceaux dans une boîte hermétique et mettez-la au congélateur pendant une nuit ou jusqu’à qu’ils soient complètement congelés.
4- Dans un mixeur, placez les fruits congelés, le lait, le yaourt et le miel.
5- Mixez petit à petit jusqu’à ce que vous ayez une texture lisse et épaisse.
6- Placez dans un bol et dressez la décoration en rangée selon vos envies avec les céréales muesli floconneux CARREFOUR, des fraises, des framboises et la noix de coco râpée.

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Vegetable Cigars / سيكار بالخضر – CookingWithAlia – Episode 771

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

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