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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
7 SC RAC 900 - 110506
Assembly page 7/28
Fax +32 2 359 95 50
Buffet- Menü:
Auswahl von Fleisch für das Fondue
Gegrilltes mariniertes Huhn
Raclette-Käse-Scheiben
Königs-Garnelen
Kebabs
Salat
Weißbrot
Teenager-Party:
Frankfurter Würstchen
Hamburger
Kartoffelscheiben
Tomatendip
Zwiebelringe
Brötchen
Brunch:
Speck
Spiegeleier
Pilze
Würstchen
Tomaten
Französisches Weißbrot
Barbecue Extras:
Tomaten
Pilze
In dünne Streifen geschnittene Zucchini
Peperoni
Stangenspargel
Cornichons
Rezeptideen:
Senfsauce:
2 Teelöffel Dijon-Senf mit 150ml Creme Fraiche verrühren, je nach Geschmack auch
erhitzen.
Tomate à la Provençale:
Bereiten Sie eine Paste aus Knoblauch, Salz, gehackter Petersilie und Olivenöl.
Bestreichen Sie hiermit Tomatenhälften. Garen Sie diese dann ca. 10 Min. in Raclette-
Pfännchen.
Zucchini mit Minze:
Bestreichen Sie die Zucchini mit Olivenöl, streuen Sie fein gehackte Minze drüber und
garen Sie das Ganze dann ca. 15 Min. im Raclette-Pfännchen.
Backteig für Gemüse:
Nehmen Sie 100 g feines Mehl, 100 ml Wasser und eine Prise Salz, das alles gut
miteinander verrühren und dann in eine Schüssel füllen. Tauchen Sie die
Gemüsestückchen in diesen Backteig und garen Sie es danach in dem Fondue.
7


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