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Recepten 23
Voorgerechten, antipasti, soepen
5 porties,
circa 742 kJ/177 kcal per portie
Pruimen in spek
»kleine hap«
Ingrediënten:
150 g gedroogde
pruimen, ontpit
2 el. sherry
2 el. sinaasappelsap
150 g spek
of ham
Tafelgerei:
Bereiding:
1. Week de gedroogde pruimen circa 1/2 uur in de sherry en
sinaasappelsap.
2.Wikkel telkens een helft van een sneetje spek of ham
rond een pruim en plaats deze naast elkaar in een schaal.
Verwarm de oven totdat de spek of ham knapperig wordt.
} Magnetron max. vermogen, 4 tot 5 min
3. Laat de pruimen aoelen en dien op met een brochette.
1 portie,
circa 1319 kJ/315 kcal
Peer met gorgonzola
»zeer snel«
Ingrediënten:
1 rijpe peer
1 el. citroensap
30 g gorgonzola
4 walnootpitten
Tafelgerei:
Bereiding:
1. Schil de peer, verwijder het klokhuis met een theelepel.
Besprenkel de peerhelften met citroensap en plaats ze in
een bakje.
2. Stamp de gorgonzola fijn met een vork en hak de
walnoten in stukjes. Vul de peerhelften met de kaas en
noten en verwarm totdat de kaas is gesmolten.
} Magnetron max. vermogen, 2 tot 3 min
Rusttijd 1 tot 2 min
3. Dien op met wit brood.
24


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