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Cuisinart SG21BE Manual

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31
450 ml water
1 theelepel puur vanille-extract
1½ cm verse gemberwortel, geschild en jngesneden
2 sinaasappelschillen
6 zakjes darjeelingthee
3 eetlepels honing
• Doe de kardemompeulen, de kruidnagels, het kaneelstokje en de steranijs in de maalbeker.
Maal met 2 tot 3 korte pulsen, zodat de specerijen vrij grof blijven. Zet apart.
• Zet een middelgrote steelpan op middelhoog vuur en breng de melk, het water en het vanille-
extract aan de kook. Roer zodra het mengsel kookt de overige specerijen, de gember en de
sinaasappelschil erdoor.
• Laat het mengsel 10 tot 15 minuten sudderen.
• Voeg de theezakjes toe en laat nog 5 minuten sudderen.
• Zeef het mengsel en roer de honing erdoor.
PINDADIPSAUS
75 g ongezouten pinda’s, geroosterd
60 ml kokosmelk
1 teen knoook
½ theelepel chilipasta
¼ theelepel vissaus
1 eetlepel sojasaus
½ theelepel hoisinsaus
½ eetlepel vers limoensap
100 ml water
• Doe de pinda’s in de maalbeker. Maal met 15 korte pulsen en vervolgens 10 seconden achtereen,
of tot ze jngemalen zijn.
• Doe de overige ingrediënten in een middelgrote steelpan en zet op een middelhoog vuur. Roer
alles door elkaar.
• Roer de gemalen pinda’s erdoor. Breng het mengsel zachtjes aan de kook, draai het vuur iets
lager en laat doorkoken tot de saus dikker wordt, ongeveer 20 tot 30 minuten.
• Serveer op kamertemperatuur.
VIJFKRUIDENPOEDER
1 steranijs
2 theelepels szechuanpeperkorrels (of eventueel zwarte peperkorrels)
½ theelepel venkelzaad
½ theelepel hele kruidnagels
2,5 cm van een kaneelstokje
• Doe alle ingrediënten samen in de maalbeker. Maal de specerijen met 2 tot 3 korte pulsen en
… 33 …


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