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24 Recepten
Voorgerechten, antipasti, soepen
3 porties,
circa 429 kJ/103 kcal per portie
Gemarineerde paprika
»moet op elk antipastibord aanwezig zijn«
Ingrediënten:
1 rode en 1 gele paprika
1 teentje knoflook
2 el. olijfolie
1 tl. honing
Zout
Peper van de molen
3 el. Balsamico-azijn
Basilicum
Tafelgerei:
Bereiding:
1. Was de paprika’s en snij ze in brede stroken. Hak het
teentje knoflook fijn. Voeg olijfolie toe en stoom terwijl
afgedekt.
} Magnetron max. vermogen, 6 tot 8 min
2. Voeg de honing, kruiden en balsamico-azijn al roerend
toe en laat het mengsel marineren alvorens op te dienen.
Versier, indien gewenst, met basilicum.
4 porties,
circa 840 kJ/201 kcal per portie
Tomatensoep
»super lekker indien gemaakt van volledig rijpe tomaten«
Ingrediënten:
1 kleine ui
1 teentje knoflook
4 el. olijfolie
750 g tomaten, vers
of in blik
250 ml groentebouillon
1/2 kop (100 g) room
Paprika
Zout
1 snuie suiker
1 tot 2 stengels basilicum
4 tl. crème fraîche
Tafelgerei:
Bereiding:
1. Hak de ui en knoflook zeer fijn en stoom in olijfolie tot
glazig.
} Magnetron max. vermogen, 1 tot 2 min
2. Was de verse tomaten, snij ze in kleine stukken en stoom
de tomaten terwijl afgedekt tot ze zacht zijn.
} Magnetron max. vermogen, 7 tot 10 min
3. Pureer met een handmixer of breng door een fijne zeef.
Voeg de vloeistof en de room al roerend toe. Breng op smaak
met kruiden en gehakte basilicum en verwarm kortstondig.
} Magnetron max. vermogen, 2 tot 3 min
4. Versier met basilicumblaadjes en crème fraîche alvorens
op te dienen.
25


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