mercredi 31 mai 2006

Pudding aux légumes

Je ne sais pas si le terme de pudding est légitime mais c'est comme ça qu'on l'a toujours nommé chez nous. Pour moi, il s'agit donc des cakes humides, presque spongieux, faits avec les restes de pain sec. Ma maman a l'habitude de le faire et c'est naturellement que je passe mon pain sec de cette manière moi aussi. Je n'ai pas encore eu l'occasion de vous en parler, il faut dire que j'en fais rarement, quand mon mangeur de pain est là, il n'en reste jamais et quand il n'est pas là je n'en achète pas. Ce week-end, des amis m'ont rendu visite, il est resté un peu de pain, chouette, je vais pouvoir faire un pudding !!!
La version de ma maman est toujours la même : sucrée, aux raisins parfumés au rhum, elle est délicieuse, on l'apprécie beaucoup l'hiver accompagné d'une compote. Quand j'ai commencé à les faire moi même, j'ai inové un peu en mettant dans mes puddings ce qui me tombait sous la main, je me souviens notamment d'une très bonne version poire-chocolat.
Puis un jour où je ne savais pas trop quel plat faire pour le repas et où il restait du pain, j'ai pensé à faire un pudding salé. Je crois que j'avais alors utilisé un reste de poisson blanc et de la sauce tomate, mon pudding ressemblait un peu à une terrine de poisson, c'était très bon, chaud comme froid.
J'ai également tenté une version thon-tomates-olives vertes que j'avais un peu moins appréciée que la précédente mais qui se laissait quand même bien manger froide. La voici d'ailleurs :

Aujourd'hui, je voulais vous présenter ma dernière version, faites avec un reste de poêlée de légumes au curry (courgette, aubergine, poivron rouge et vert, pomme de terre, ail, curry, thym).
La préparation de base est vraiment simple, il suffit de couper le pain sec en morceaux et de le laisser ramollir dans du lait. Une fois le pain bien imbibé, on l'émiette, on ajoute 2 oeufs, un peu d'huile (une ou deux cuillères à soupe) et la garniture que l'on veut (par exemple sucre et raisins gonflés dans du rhum comme ma maman, ou légumes comme moi aujourd'hui), on mélange bien, on verse dans un moule à cake et on enfourne pour 45 minutes à 180°.
Si vous avez l'équivalent d'une demi-baguette en pain sec, la quantité suffira pour un moule à cake. J'avais un peu moins aujourd'hui (1/4 de baguette environ), j'ai ajouté 3 cuillères à soupe de riz cuit et 3 cuillères à soupe de farine de pois-chiches diluée dans un peu de lait. J'ai également mis une poignée de gruyère râpé et décoré de pignons de pin.
J'ai beaucoup apprécié le résultat chaud sur un lit de salade verte, le riz apporte une petit note très agréable. Je vais sans doute manger le reste froid, ce qui est très bon aussi, une fois froid on peut également le couper en petits cubes pour un appéritif.
Je trouve cette recette vraiment pratique, rapide, économique et, comme un cake, déclinable de mille et une façons en fonction de ses envies ou des restes du frigo. A garder à portée de main donc...

27 commentaires:

tatyval71 a dit…

Moi j'appelle ça un gâteau de pain perdu, et ce week end , j'en ai fait plusieurs version sucrée, mais je n'ai encore jamais essayé la version salée une autre fois.

Anna a dit…

Coucou Marie! merci pour ta visite sur mon blog :o))

ehhh mais c'est une super bonne idée, ça! j'avoue que je n'en ai jamais goûté, mais ça me tente vraiment bien, dès que j'ai du pain "en trop" j'essaie ;-)

A très bientôt!
Anna

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