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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.
19 SC RAC 900 - 110506
Assembly page 19/28
Fax +32 2 359 95 50
Menu buffet:
Sélection de viande pour la fondue
Poulet mariné grillé
Tranches de fromage raclette
Crevettes géantes
Kebabs
Salade
Baguette
Menu de fêtes et soirées (jeunes):
Saucisses de Francfort
Hamburgers
Tranches de pomme de terre
Sauce tomate
Oignons
Petits pains
Menu "brunch":
Bacon
Oeufs sur le plat (plaque) ou brouillés (poêlons)
Champignons
Saucisses
Tomates
Toast
Accompagnement barbecue:
Tomates
Champignons
Courgettes
Poivrons
Maïs
Pointes d'asperges
Idées de recettes:
Sauce à la moutarde:
Mélanger 2 cuillères à café de moutarde de Dijon avec 150ml de crème fraîche, et chauffer
aussi selon votre goût.
Tomates provençales:
Faire une pâte à base d'ail écrasé, de sel, de persil haché et d'huile d'olive. Répandre sur des
demi-tomates. Mettre dans les poêlons à raclette et cuire pendant 10 minutes.
Courgettes à la menthe:
Badigeonner des tranches de courgettes avec de l'huile d'olive, garnir de menthe hachée et
cuire dans les poêlons à raclette pendant 15 minutes.
Pâte à frire pour les légumes:
Prendre 100 g de farine fine, 100 ml d’eau et une pincée de sel, bien mélanger tout ça et puis
verser dans un bol. Enrobez les pièces de légume de cette pâte à frire et cuisez-les dans la
fondue.
19


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