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30 Recettes
Apéritifs, hors d’œuvre et soupes
3 portions,
environ 429 kJ/103 kcal par portion
Poivron mariné
“Devrait accompagner toutes les assiettes d’apéritif”
Ingrédients :
1 poivron rouge et 1 poivron
jaune
1 gousse d’ail
2 c.s. d’huile d’olive
1 c.c. de miel
Sel
Poivre du moulin
3 c.s. de vinaigre
balsamique
Basilic
Récipient :
Préparation :
1. Lavez les poivrons et découpez-les en larges lamelles.
Émincez finement la gousse d’ail. Ajoutez de l’huile d’olive et
faites revenir avec le couvercle.
} Four à micro-ondes au réglage max. 6 à 8 minutes
2. Incorporez le miel, les épices et le vinaigre balsamique et
faites mariner jusqu’au moment de servir. Décorez avec du
basilic.
4 portions,
environ 840 kJ/201 kcal par portion
Soupe de tomate
“Particulièrement bonne avec des tomates bien mûres”
Ingrédients :
1 petit oignon
1 gousse d’ail
4 c.s. d’huile d’olive
750 g de tomate fraîches
ou en conserve
250 mL de bouillon de
légume
100 g de crème
Poivre
Sel
1 pincée de sucre
1 à 2 tiges de basilic
4 c.c. de crème fraîche
Récipient :
Préparation :
1. Découpez l’oignon en dés et émincez l’ail finement et
faites-les revenir dans de l’huile d’olive jusqu’à ce qu’ils
soient translucides.
} Four à micro-ondes au réglage max. 1 à 2 minutes
2. Lavez les tomates fraîches, découpez-les en petits
morceaux et cuisez-les jusqu’à ce qu’elles aient ramolli.
} Four à micro-ondes au réglage max. 7 à 10 minutes
3. Réduisez en purée grâce à un mixeur plongeant ou passez
au tamis fin. Incorporez le liquide et la crème. Assaisonnez
avec des épices et du basilic haché et chauez un court
instant.
} Four à micro-ondes au réglage max. 2 à 3 minutes
4. Servez le plat orné de feuilles de basilic et de crème
fraîche.
31


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