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Recettes 29
Apéritifs, hors d’œuvre et soupes
5 portions,
environ 742 kJ/177 kcal
Pruneaux au lard
“De petites bouchées”
Ingrédients :
150 g pruneaux dénoyautés
2 c.s. de cerises 3 c.s. de jus
d’orange 150 g de lard ou
de jambon
Récipient :
Préparation :
1. Faites tremper les pruneaux environ 1/2 heure dans du
xérès et du jus d’orange.
2. Enroulez chaque pruneau dans une demi-tranche de lard
ou de jambon et placez-les côte à côte sur le plat. Chauez le
four jusqu’à ce que le lard devienne croustillant.
} Four à micro-ondes au réglage max. 4 à 5 minutes.
3. Laissez les pruneaux refroidir et servez-les avec des
brochettes.
1 portion,
environ 1319 kJ/315 kcal
Poire au gorgonzola
“Très rapide”
Ingrédients :
1 poire mûre
1 c.s. de jus de citron
30 g de gorgonzola
4 cerneaux de noix
Récipient :
Préparation :
1. Pelez la poire, enlevez les pépins avec une cuillère à café.
Arrosez les moitiés de poire de jus de citron et mettez-les
sur un plateau.
2. Écrasez le gorgonzola à la fourchette et concassez les
noix. Remplissez le fromage et les noix dans les demi-poires
et chauez jusqu’à ce que le fromage ait fondu.
} Four à micro-ondes au réglage max. 2 à 3 minutes
Laissez reposer 1 à 2 minutes
3. Servez avec du pain blanc.
30


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