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Generated by Unregistered Batch DOC TO PDF Converter
2011.3.804.1511, please register!
Copies of the I/B. Please reproduce them without any changes
except under special instruction from Team International
BELGIUM. The page must reproduced and folded in order to
obtain a mini booklet B5 (+/- 150 mm width x 210 mm height).
The page must be folded in order to keep the good numbering
when you turn the page of the I/B . Don’t change the page
numbering. Keep the languages integrity.
3
Assembly page 3/43
Fax +32 2 359 95 50
PANASCHEE VON SPARGELN MIT EIERN (4 Personen)
200 g grüne Spargelspitzen
200 g weisse Spargelspitzen
2 Eier
2 Eßöffel Öl
1 Teelöffel Essig
Klein gehackter Kerbel
Salz und Pfeffer
Vorbereitung :
Legen Sie die Spargelspitzen in den Korb und dämpfen Sie sie 15 Minuten.
Dämpfen Sie die Eier 30 Minuten, kühlen Sie sie und entfernen Sie die Schale.
Bereiten Sie eine Vinaigrette mit Öl und Essig vor, fügen Sie dazu die zerdrückten harten Eier hinzu.
Verteilen Sie beide Sorten Spargelspitzen auf die Platten, begießen Sie sie mit Vinaigrette, bestreuen
Sie mit gehacktem Kerbel.
Servieren.
DAMPF ARTISCHOCKEN (4 Personen)
4 Artischocken
1 dl Öl
3 Eßlöffel Essig
2 Löffel gehackte Küchenkräuter
Salz und Pfeffer
Vorbereitung :
Reinigen Sie die Artischocken, legen Sie sie in den Korb und dämpfen Sie sie 40 Minuten.
Schlagen Sie Öl mit Essig, Salz und Pfeffer. Fügen Sie die Küchenkräuter hinzu.
Servieren Sie die Artischocken lauwarm mit der Vinaigrette.
SEESUPPE (4 Personen)
200 g Muscheln in ihrer Schale
200 g Tintenfisch
200 g Fischfilet
4 nicht geschälte graue Krevetten
4 Tomaten
1 kleine Kräutersträußchen
1 Zwiebel
2 Knoblauchzehen
1 Peperoni
Saft einer Zitrone
150 ml trocknen Weißwein
150 ml Wasser
D
PARTY-IDEEN UND REZEPTE
3


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