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On commence avec une entrée tout en fraicheur. \u003C\u002Fp>\r\n","13:23","20 juin 2023",{"url":195,"alt":196,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002Fsalade%20d%27abricot.jpg.webp","Salade d'abricot ©Lulu's",[198],{"id":23,"label":24,"alias":25},[200,202],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":201,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":203,"channelId":37},{"id":35,"name":36},{"id":205,"type":47,"title":206,"digas":207,"published":208,"datetime":209,"description":51,"url_linked_article":188,"presenters":210,"visual":211,"show":213,"duration":215,"radios":216,"audio_file":221,"rolls":222},"391287","Salade d'abricots rôtis, chèvre frais, chips de jambon et pickles d'oignon","PV-38034","14 juillet 2023","2023-07-14T00:00:00+02:00",[53],{"alt":196,"url":212,"url_carre":37,"copyright":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fabricot.jpg.webp",{"id":58,"title":59,"alias":60,"visual":214,"description":64},{"url":62,"alt":63,"url_carre":20,"alt_carre":20},"193272",[217,219],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":218,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":220,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F25ac4b9a3c4e6ed2514c85619508235589a9b1f29ca7acf60c7c59e63f4c4366.mp3",{"podcast_not_roll":73},"1687256374",{"type":4,"alias":225,"id":226,"author":7,"title":227,"meta_title":227,"og_title":227,"description":228,"meta_description":228,"og_description":228,"published":10,"published_time":11,"datetime":50,"changed":156,"changed_time":157,"created":82,"location":16,"visual":229,"tags":232,"radios":234,"episode":239,"published_unix_time":259},"\u002Farticles\u002Fculture-et-societe\u002Fles-recettes-de-lete-saison-2-un-gaspacho-de-concombre-fromage-blanc","44564","Les recettes de l'été saison 2 : un gaspacho de concombre, fromage blanc, menthe et huile d'olive au piment d'Espelette","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Le gaspacho, un classique de l'été que le chef revisite quelque peu avec des produits ardéchois. \u003C\u002Fp>\r\n",{"url":230,"alt":231,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fgaspacho.jpg.webp","Gazpacho de concombre ©Lulu's",[233],{"id":23,"label":24,"alias":25},[235,237],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":236,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":238,"channelId":37},{"id":35,"name":36},{"id":240,"type":47,"title":241,"digas":242,"published":243,"datetime":244,"description":51,"url_linked_article":225,"presenters":245,"visual":246,"show":249,"duration":251,"radios":252,"audio_file":257,"rolls":258},"391286","Gaspacho au concombre, l'incontournable de l'été","PV-38042","28 juillet 2023","2023-07-28T00:00:00+02:00",[53],{"alt":247,"url":248,"url_carre":37,"copyright":20},"Gaspacho de concombres","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FIMG_20190816_230625_548.jpg.webp",{"id":58,"title":59,"alias":60,"visual":250,"description":64},{"url":62,"alt":63,"url_carre":20,"alt_carre":20},"188952",[253,255],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":254,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":256,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F13387716981cbbf64739b62f2fa2be4d46dab70824315348e2f000d39aa57ae2.mp3",{"podcast_not_roll":73},"1687333396",{"type":4,"alias":261,"id":262,"author":7,"title":263,"meta_title":263,"og_title":263,"description":264,"meta_description":264,"og_description":264,"published":10,"published_time":11,"datetime":50,"changed":265,"changed_time":266,"created":15,"location":16,"visual":267,"tags":270,"radios":272,"episode":277,"published_unix_time":295},"\u002Farticles\u002Factualite\u002Fles-recettes-de-lete-saison-2-lemon-posset-creme-de-citron","44873","Les recettes de l'été saison 2 : Lemon Posset (crème de citron)","\u003Cp>La crème de citron, un dessert gourmand que l'on peut agrémenter avec de nombreux autres aliments, c'est la recette du jour présenté par Pierre-Jean Pascal, le chef du restaurant Lulu's à Privas.\u003C\u002Fp>\r\n","1 septembre 2023","12:00",{"url":268,"alt":269,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset.jpg.webp","Crème de citron ©Lulu's",[271],{"id":23,"label":24,"alias":25},[273,275],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":274,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":276,"channelId":37},{"id":35,"name":36},{"id":278,"type":47,"title":279,"digas":280,"published":10,"datetime":50,"description":51,"url_linked_article":261,"presenters":281,"visual":282,"show":285,"duration":287,"radios":288,"audio_file":293,"rolls":294},"391289","Le lemon posset (crème de citron), un dessert sim-pli-ssime !","PV-38047",[53],{"alt":283,"url":284,"url_carre":37,"copyright":20},"Crème de citron ","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset_0.jpg.webp",{"id":58,"title":59,"alias":60,"visual":286,"description":64},{"url":62,"alt":63,"url_carre":20,"alt_carre":20},"168120",[289,291],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":290,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":292,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa499a253451be18c0ca9e5a98acf36807295096631a1fde7a15b0a95dab23dac.mp3",{"podcast_not_roll":73},"1688717513",{"type":4,"alias":297,"id":298,"author":7,"title":299,"meta_title":299,"og_title":299,"description":300,"meta_description":300,"og_description":300,"published":10,"published_time":11,"datetime":50,"changed":80,"changed_time":81,"created":82,"location":16,"visual":301,"tags":304,"radios":306,"episode":311,"published_unix_time":330},"\u002Farticles\u002Fculture\u002Fles-recettes-de-lete-saison-2-farinata-dardeche","44560","Les recettes de l'été saison 2 : Farinata d'Ardèche","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Il nous propose une nouvelle entrée inspirée du Socca niçois. \u003C\u002Fp>\r\n",{"url":302,"alt":303,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Ffarinata.jpg.webp","Farinata d'Ardèche ©Lulu's",[305],{"id":23,"label":24,"alias":25},[307,309],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":308,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":310,"channelId":37},{"id":35,"name":36},{"id":312,"type":47,"title":313,"digas":314,"published":315,"datetime":316,"description":51,"url_linked_article":297,"presenters":317,"visual":318,"show":320,"duration":322,"radios":323,"audio_file":328,"rolls":329},"391288","Farinata d'Ardèche, délicieuse galette sans gluten","PV-38036","21 juillet 2023","2023-07-21T00:00:00+02:00",[53],{"alt":303,"url":319,"url_carre":37,"copyright":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FFARINATA.jpg.webp",{"id":58,"title":59,"alias":60,"visual":321,"description":64},{"url":62,"alt":63,"url_carre":20,"alt_carre":20},"186312",[324,326],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":325,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":327,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5c2ba856e24c39aff2364f5eb59786709beeb8bec3f62a5d50007ef2d5820d1a.mp3",{"podcast_not_roll":73},"1687331686",{"id":332,"type":333,"name":334,"alias":335,"description":336},"1","category","Actualité","\u002Factualite","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nConsultez en temps réel toute l'actualité : locale, nationale et internationale, avec la juste distance et un regard tourné vers l'espérance\u003C\u002Fp>\r\n",[338,342,345,348],{"id":339,"target_paragraph_type":340,"target_wysiwyg":341},"65173","wysiwyg_paragraph","\u003Cp>Un dessert tout en fraicheur et en saveurs orientales : c'est la recette que nous propose cette fois-ci Pierre-Jean Pascal, chef du restaurant Lulu's à Privas. \u003C\u002Fp>",{"id":343,"target_paragraph_type":340,"target_wysiwyg":344},"65174","\u003Ch3>Les ingrédients (pour 6 personnes) : \u003C\u002Fh3>\u003Cul>\u003Cli>900 g de yaourt de brebis de La Ferme Commune (St-Symphorien-sous-Chomérac) ou yaourt de la laiterie Carrier (pour profiter de produits locaux)\u003C\u002Fli>\u003Cli>140 g de sucre glace\u003C\u002Fli>\u003Cli>1 citron prélever le zeste et le jus\u003C\u002Fli>\u003Cli>600 g de fraises mûres, équeutées et coupées en deux dans la longueur\u003C\u002Fli>\u003Cli>2 c à soupe de sumac\u003C\u002Fli>\u003Cli>½ bouquet de menthe (5 brins entiers et 20 feuilles ciselées)\u003C\u002Fli>\u003Cli>1 gousse de vanille\u003C\u002Fli>\u003Cli>1 bonne pincée de sel\u003C\u002Fli>\u003C\u002Ful>",{"id":346,"target_paragraph_type":340,"target_wysiwyg":347},"65175","\u003Ch3>La recette : \u003C\u002Fh3>\u003Cul>\u003Cli>Préchauffez votre four à 200° (chaleur tournante)\u003C\u002Fli>\u003Cli>Dans un cul-de-poule, mélanger le yaourt et 70 g de sucre glace et le sel.\u003C\u002Fli>\u003Cli>Au-dessus d’un saladier, tapisser une passoire d’une étamine ou tissus et versez-y le yaourt. Refermer avec un morceau de ficelle de cuisine et laisser le yaourt s’égoutter 30 minute minimum au réfrigérateur en ayant pris soin de déposer un saladier lourd sur le dessus.\u003C\u002Fli>\u003Cli>Extraire le maximum de liquide. Retirer l’étamine et transvaser le yaourt dans un cul-de-poule.\u003C\u002Fli>\u003Cli>Incorporer le zeste de citron et réserver au frais jusqu’au moment de servir.\u003C\u002Fli>\u003Cli>Dans une jatte, mélanger les fraises avec le sumac, les brins de menthe, la vanille (graines et gousse), le jus de citron, les 70 g de sucre glace restants et 80 ml d’eau.\u003C\u002Fli>\u003Cli>Étaler dans un plat à four de 30 x 20 cm et enfourner 20 min, en retournant les fruits à mi-cuisson.\u003C\u002Fli>\u003Cli>Laisser revenir à température ambiante puis retirer les brins de menthe et la gousse de vanille.\u003C\u002Fli>\u003Cli>Prélever 3 cuillères à soupe de jus et incorporer délicatement au yaourt pour faire des marbrures.\u003C\u002Fli>\u003Cli>Déposer 1 c à s de yaourt au fond de chaque verrine et ajouter les fraises, 1 cuillère à soupe de jus et les feuilles de menthe ciselées.\u003C\u002Fli>\u003Cli>Servir accompagné ou non de sablés, de fruits secs ou pourquoi pas un crumble pour du croquant.\u003C\u002Fli>\u003C\u002Ful>\u003Cp>\u003Cstrong>NB :\u003C\u002Fstrong> Tous les éléments de la recette peuvent se préparer jusqu’à 2 jours à l’avance et se conserver au réfrigérateur, le montage doit se faire au dernier moment.\u003C\u002Fp>",{"id":349,"target_paragraph_type":340,"target_wysiwyg":350},"65176","\u003Cp>\u003Cem>Retrouvez l'ensemble des recettes \u003C\u002Fem>A table\u003Cem> de cette saison et des précédentes en cliquant \u003Ca href=\"https:\u002F\u002Fwww.rcf.fr\u002Fau-quotidien\u002Fa-table\">ici\u003C\u002Fa> en version sonore, ou dans les articles ci-dessous en version écrite. \u003C\u002Fem>\u003C\u002Fp>"]