{"id":17678,"date":"2026-04-01T09:18:04","date_gmt":"2026-04-01T07:18:04","guid":{"rendered":"https:\/\/latelierdediablotin.fr\/WordPress3\/?p=17678"},"modified":"2026-04-01T09:18:04","modified_gmt":"2026-04-01T07:18:04","slug":"preparatifs-de-paques","status":"publish","type":"post","link":"https:\/\/latelierdediablotin.fr\/WordPress3\/preparatifs-de-paques\/","title":{"rendered":"Pr\u00e9paratifs de P\u00e2ques !"},"content":{"rendered":"

\"\"<\/a>En direct de ma cuisine, confection, comme chaque ann\u00e9e \u00e0 cette p\u00e9riode, d’un \u00ab\u00a0Oschterlammele\u00a0\u00bb<\/strong>, ou plus simplement Lammele –prononcer\u00a0<\/em>lameuleu<\/em>–<\/span><\/span>, en Bas-Rhinois, aussi appel\u00e9 \u00ab\u00a0Lamala\u00a0\u00bb en Haut-Rhinois –ces Belges qui ne sont jamais arriv\u00e9s en Suisse, affirme-t-on sans rire ici …<\/em><\/span>-. Comme le r\u00e9p\u00e8te souvent TheCookingCat, lorraine d’origine, avec une point de jalousie : \u00ab\u00a0Chez vous, tout est pr\u00e9texte \u00e0 manger…\u00a0\u00bb.<\/p>\n

Les enfants raffolent de ces agneaux de P\u00e2ques en biscuit, les adultes aussi ; quant \u00e0 Miss Moneypenny, elle voue une passion au grignotage de la t\u00eate et des oreilles...<\/em> Apr\u00e8s leur cuisson, tr\u00e8s simple pour peu qu’on ait le moule ad\u00e9quat, pr\u00e9alablement soigneusement beurr\u00e9, surtout au niveau du cou et des oreilles –\u00e0 mon avis,<\/em> les mieux adapt\u00e9s sont ceux en terre cuite, mais il en existe \u00e9galement en mati\u00e8re anti-adh\u00e9sive que j’aime moins<\/em>-, il suffit de les d\u00e9corer d’un ruban et d’un petit drapeau jaune et bleu, aux couleurs du Vatican, ou rouge et blanc, aux couleurs de l’Alsace.<\/p>\n

\n

\"\"<\/a>Une recette –parmi beaucoup d’autres…<\/em>-, ainsi que l’histoire de cet agneau pascal, sont disponibles ici<\/span><\/a>.<\/span><\/span> <\/span><\/strong>Selon les recettes et la mati\u00e8re du moule utilis\u00e9, les dur\u00e9es et la temp\u00e9rature de cuisson annonc\u00e9es sont tr\u00e8s variables, le plus simple reste de surveiller son four au bout de 25 \u00e0 30 minutes. Le d\u00e9moulage se fait apr\u00e8s un temps de refroidissement. On trouve m\u00eame, d\u00e9sormais, dans <\/span>certains<\/span> boulangeries, des versions \u00ab\u00a0am\u00e9lior\u00e9es\u00a0\u00bb avec ajout de p\u00e9pites de chocolat ou autres raisins secs, mais, pour moi, la version la plus simple est la plus go\u00fbteuse…<\/span><\/span><\/strong><\/p>\n<\/blockquote>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

En direct de ma cuisine, confection, comme chaque ann\u00e9e \u00e0 cette p\u00e9riode, d’un \u00ab\u00a0Oschterlammele\u00a0\u00bb, ou plus simplement Lammele –prononcer\u00a0lameuleu–, en Bas-Rhinois, aussi appel\u00e9 \u00ab\u00a0Lamala\u00a0\u00bb en Haut-Rhinois –ces Belges qui ne sont jamais arriv\u00e9s en Suisse, affirme-t-on sans rire ici …-. Comme le r\u00e9p\u00e8te souvent TheCookingCat, lorraine d’origine, avec une point de jalousie : \u00ab\u00a0Chez vous, […]<\/p>\n","protected":false},"author":667,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[80],"class_list":["post-17678","post","type-post","status-publish","format-standard","hentry","category-au-jour-le-jour","tag-cuisine"],"_links":{"self":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts\/17678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/users\/667"}],"replies":[{"embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/comments?post=17678"}],"version-history":[{"count":0,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/posts\/17678\/revisions"}],"wp:attachment":[{"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/media?parent=17678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/categories?post=17678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/latelierdediablotin.fr\/WordPress3\/wp-json\/wp\/v2\/tags?post=17678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}