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22 - Big croque XL
CROQUE MET WITLOOF
INGREDIËNTEN:
2 sneetjes rond bruin brood
2 sneetjes hesp
2 sneetjes jonge kaas
1 stronkje (mini-)witloof
CROQUE AUX ENDIVES
INGRÉDIENTS :
2 tranches de pain gris rond
2 tranches de jambon
2 tranches de fromage jeune
1 (mini) endive
SANDWICH MIT CHICORÉE
ZUTATEN:
2 Scheiben rundes braunes Brot
2 Scheiben Schinken
2 Scheiben Gouda jung
1 Strunk (Mini-)Chicorée
CROQUE WITH CHICORY
INGREDIENTS:
2 slices round brown bread
2 slices ham
2 slices mild cheese
1 small head (mini) chicory
NL
FR
DU
EN
BEREIDING:
Snijd het stronkje witloof in de lengte doormidden, verwijder
de harde kern en stoof het gaar. Beleg een sneetje brood met
de kaas, de ham en het witloof. Bedek met het overige sneetje
brood en bak in de croquemachine tot de kaas gesmolten is.
PRÉPARATION :
Coupez l’endive en deux dans le sens de la longueur, retirez
le cœur du légume avec un couteau puis cuisez-le à l’étuvée.
Déposez le fromage, le jambon et l’endive sur une tranche
de pain. Recouvrez le croque avec les deux tranches de pain
restantes puis faites-le cuire dans l’appareil jusqu’à ce que le
fromage soit fondu.
ZUBEREITUNG:
Schneiden Sie den Chicorée längs auf, entfernen Sie den
Strunk und dämpfen Sie ihn gar.
Belegen Sie eine Brotscheibe mit dem Gouda, dem Schinken
und dem Chicorée. Mit der verbliebenen Brotscheibe bede-
cken und im Sandwichmacher backen, bis der Käse geschmol-
zen ist.
METHOD:
Cut the head of chicory lengthways through the middle, remo-
ve the core and cook until tender. Top a slice of bread with the
cheese, ham and chicory. Cover with the other slice of bread
and bake in the croque machine until the cheese has melted.
22


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