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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.
25 SC RAC 900 - 110506
Assembly page 25/28
Fax +32 2 359 95 50
Menu buffet:
Selectie van vlees voor de fondue
Gemarineerde, gegrilde kip
Sneden van raclettekaas
Grote garnalen
Kebabs
Sla
Stokbrood
Feestmenu voor tieners:
Frankfurter worsten
Hamburgers
Aardappelschijfjes
Tomatensaus
Uitjes
Kleine broodjes
Brunch:
Spek
Spiegelei op de bakplaat of roerei in de pannetjes
Champignons
Pensen
Tomaten
Toast
Garnituur Barbecue:
Tomaten
Champignons
Courgettes
Paprika's
Maïs
Asperges
Receptideeën:
Mosterdsaus:
Vermeng 2 theelepeltjes Dijon-mosterd met 150ml crème fraîche, en warm naar smaak ook
op.
Provençaalse tomaten:
Maak een mengsel van knoflook, zout, gehakte peterselie en olijfolie. Giet dit mengsel over
halve tomaten. Verdeel over de raclettepannetjes en laat een 10-tal minuutjes koken.
Courgettes met munt:
Dompel sneetjes courgette onder in olijfolie, versier deze met gehakte muntblaadjes en laat
een 15-tal minuutjes koken in de raclettepannetjes.
Paneermeel voor groenten:
Neem 100 g fijne bloem, 100 ml water en een snuifje zout, vermeng dit alles goed met elkaar
en doe het dan in een kom. Dompel de stukjes groente onder in dit paneermeel en kook ze
daarna in de fondue.
25


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