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200 g gele en rode paprika
Bereidingswijze:
Spoel de bloemkool af en snijd de bloemkool in roosjes. Schil de wortelen en de koolrabi en
snijd ze in kleine stukjes. Was de paprika en snijd in reepjes. Plaats alle groenten in een open
schaal en kook zonder water toe te voegen. U kunt bij deze bereidingswijze koken zonder
zout en andere kruiden.
VIS
Bestanddelen:
4 forellen van elk 250-300 g
citroensap, peper, zout
Bereidingswijze:
Was de forel grondig van binnen en buiten. Druppel het citroensap over de forellen, strooi
een klein beetje zout en peper over de forellen en doe ze in een roestvrijstalen schalen
voorzien van een zeef met twee forellen per schaal. Serveer met geroosterde amandel-
schilfers.
Gestoomde forelvariatie:
Voordat u de forel in de roestvrijstalen schaal plaatst met zeef, giet u er heet water en azijn
over.
AARDAPPELGRATIN
Bestanddelen:
1000 g aardappelen
1 theelepe zout, peper en nootmuskaat
2 teentjes knoflook
200 g geraspte kaas
3 eieren
100 ml melk
250 ml room
4 eetlepels boter
Bereidingswijze:
Schil de aardappelen, snijd ze in dunne plakken, droog ze af en doe er zout op. Wrijf een
ovenbestendige bakschaal in met een teentje knoflook en vet de schaal daarna in met boter.
Verspreid de helft van de gezouten aardappelplakjes in de schaal en strooi er wat geraspte
kaas over. Leg de overige aardappelschijfjes er bovenop en strooi de rest van de kaas ero-
verheen. Pers het tweede teentje knoflook en vermeng dit met de eieren, melk, room en de
tijm. Giet het mengsel over de aardappels en verspreid de rest van de boter in kleine stukjes
over de gratin.
BOERENBROOD
Ingrediënten:
400 g patentbloem
150 g Roggemeel
•10 g zout
20 g gist
200 g melk
200 g water
Toepassingen, tabellen en tips
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