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17
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Ingrédients
Carottes
(crues)
- à émincer
- à râper
Choux
- à couper
- à râper
Concombre
- à couper
- râper
Crèmes
Endives
- à couper
Fines herbes
- à hacher
Fromage
- à hacher
- à râper
Fruits
- en morceaux
- en purée
- à râper
Légumes
- en purée
Noisettes
- à émincer
Oignons
- à émincer
- à hacher
Pâte à crêpe
- à mélanger
Pommes de
terre (crues)
- à hacher
- à couper
- à râper
poissons
- à hacher
Tomates
- en purée
18
Quantité
maximum
150 g de
beurre
Bol à
moitiérempli
75 g
250 g
400 g
400 g
150 g
300 g
250 g de
liquide
300 g
250 g
400 g
Acces-
soire
£
£
£
£
£
£
£
£
£
£
£
Réalisation
Remplissez la cheminée.
Précoupez.
Précoupez.
Utilisez du beurre mou.
Remplissez la cheminée entièrement avec
les endives, têtes vers le haut.
Lavez et séchez les herbes.
Utilisez seuelement du fromage sans
croûte (par ex. parmesan). Précoupez en
morceaux de 2 cm. Appuyez délicatement
sur le poussoir.
Conseil : Ajoutez un peu de jus de citron
pour empêcher la coloration.
Utilisez des fruits frais et sans pépins.
Utilisez des fruits cuits ou tendres.
Utilisez des haricots ou des pois cuits.
Vous pouvez ajouter du liquide pour une
meilleure consistance.
Précoupez en cubes de 3 cm. Emincez à la
finesse désirée.
Lavez le bol immédiatement après usage.
Mettez le liquide dans le bol. Puis ajoutez
les ingrédients secs.
Précoupez en cubes de 3 cm.
Retirez les arêtes.
Coupez en 4 morceaux.
Application
Gratins.
Garnitures, salades.
Légumes cuits,
salades.
Choucroute.
Salades, garnitures.
Pâtisseries, desserts.
Salades.
Sauces, soupes,
garnitures, beurre
assaisonné.
Garnitures, gratins,
sauces.
Pizza, gratins.
Salades, confitures,
gâteaux.
Sauces, pudding.
Nourriture bébé.
Purées, soupes.
Salades, garnitures.
Salades, sauces,
soupes.
Soupes, gratins
Crêpes, gaufres,
beignets.
Soupes, galettes.
Gratins.
Pommes de terre
rôties.
Pâté.
Sauces, soupes.
17


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