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Grøn kyllingegryde
Ingredienser:
400 g kyllingebrystfilet
1 lille squash
1 lille, grøn peber
125 ml Instant-hønsebouillon
200 g løg
150 g kålrabi
150 g knoldselleri
2 spsk. crème fraîche
50 g friskost med krydderier
Tilberedning:
Rens og vask grønsagerne. Skær løget i ringe og
kålrabi og selleri i tynde skiver. Svits dem i en mikro-
bølgeegnet form med låg ved 600 watt i ca. 6-
8 minutter. Skær kyllingebrystfileten i små stykker,
squashen i halve skiver og peberen i tern, og kom
dem sammen med den varme hønsebouillon ned til
de andre ingredienser i formen. Varm det under låg
ved 600 watt i ca. 12-15 minutter under jævnlig
omrøring. Rør til sidst crème fraîchen og den friske
ost i.
Mel- eller kødboller
Ingredienser til 4 boller:
4 skiver franskbrød
1/2 tsk. salt
150 ml mælk
40 g smør
3 æg
2-3 spsk. rasp
2-3 spsk. hakket persille
30 g skinkekød i tern (til kødbollerl)
Tilberedning:
Skær franskbrødet i små stykker, og drys dem med
salt. Opvarm mælken i en form, som er egnet til
mikrobølgeovn (ved 800 watt i ca. 2-4 minutter),
hæld mælken over franskbrødet, og lad det hele
stå i ca. 15 minutter.
Rør smør og æg til skum, tilsæt de opblødte rund-
stykker sammen med panermel og persille, og ælt
det til en dej (Bemærk: til kødboller skal skinketernene
æltes med).
Fugt hænderne, og form 4 lige store boller, som du
efterfølgende dypper kortvarigt i koldt vand. Varm
dem under låg ved 500 Watt i ca. 6-8 minutter, så
er de klar til servering.
IB_KH1167_E33202_DK.qxd 04.05.2009 16:36 Uhr Seite 60
62


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