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NEDERLANDS56
Recepten
Vruchtenbrood
P
- 150 g dadels
- 225 g gedroogde pruimen
- 100 g noten (50 g amandelen/50 g walnoten)
- 50 g gewone rozijnen
- 50 g sultanarozijnen
- 200 g roggemeel
- 100 g tarwebloem
- 100 g bruine suiker
- mespuntje zout
- 1 zakje bakpoeder
- 300 ml karnemelk
B
Mix de ingrediënten gedurende max.10 seconden
op de pulsstand. Doe het deeg in een rechthoekig
bakblik en bak het brood 40 minuten op 170cC.
Broccolisoep (voor 4 personen)
gP
- 50 g belegen Goudse kaas
- 300 g broccoli (stelen en roosjes)
- kookvocht van de broccoli
- 2 gekookte aardappelen in stukken
- 2 bouillonblokjes
- 2 eetl. ongeklopte slagroom
-kerrie
- zout
- peper
- nootmuskaat
B
Rasp de kaas. Pureer de broccoli en de gekookte
aardappelen met een beetje kookvocht van de
broccoli. Doe de broccolipuree, het overgebleven
kookvocht en de bouillonblokjes in een maatbeker
en vul deze bij met water tot 750 ml. Doe het
mengsel in een pan en breng het al roerend aan
de kook. Roer de kaas door de soep, breng de
soep op smaak met kerrie, zout, peper en
nootmuskaat en voeg de slagroom toe.
Roquefort-dressing
P
- Voor Roquefort-dressing met zure room:
- 75 g verkruimelde Roquefort of andere
schimmelkaas
- 250 ml zure room
- 2 druppels tabasco
- 1 theel. wijnazijn
- 1 teen knoflook
- halve theel. suiker
- 1 theel. selderijpoeder
- peper
- halve theel. mosterd
B
Doe alle ingrediënten behalve de kaas in de kom
en mix goed.Voeg de kaas toe en blijf mixen
totdat de dressing de juiste samenhang heeft.
56


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