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Program for sauce/supper
co
Opskriftside til vejledning – tilpasses personlig smag og præference.
Opskrift/ingredienser 1. stadie 2. stadie Kniv eller røre-
vinge
Fondbaseret suppe
1,5 liter
Blødgør
grøntsager
Omrøring 1
10 minutter
100° C
Tilføj væske,
og lad simre
Omrøring 1
15-45 minutter
92° C
Kniv
Purering
Sidst i kogning, purér i 1
minut med hakkeknappen.
Tomatsauce
(400 g hakkede tomater)
Olie og puré
Omrøring 2
10 minutter
100° C
Tilføj tomater
Omrøring 1
15 minutter
100° C
Rørevinge
Grøntsager i karry Olie og karrypulver
Omrøring 2
10 minutter
100° C
Grøntsager og væske
Omrøring 1
40 minutter
92° C
Rørevinge
Sauce bolognese
Olie og tomatpuré
Omrøring 2
10 minutter
100° C
Hakkekød/tomater
Omrøring 1
35 minutter
100° C
Rørevinge
132


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