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PITTIGE POMPOENSOEP
900g pompoen 2 T
plantaardige olie 2 prei
1 t gemalen gember 900 m kippen/
groentebouillon 2 c look
1 b korianderblaadjes 2 T enkele/
dubbele room zout en peper
1 t gemalen koriander
Schil de pompoen, verwijder de zaadjes en snij in stukken Verwarm de olie in een pan Voeg de prei,
knoflook en kruiden toe. Roer drie minuten. Voeg de bouillon en de pompoen toe. Breng al roerend aan
de kook. Verminder de warmte. Bedek de pan. Laat 20-30 minuten koken. Haal van het vuur af. Roer de
koriander en de room erdoor. Laat een half uur afkoelen. Verwerk alles tot een glad mengsel. Breng op de
juiste temperatuur (laat het niet meer koken). Maak op smaak. Dien op met brood.
KORIANDER PESTO
2 h korianderblaadjes 60g
pijnboompitten 2 c look
60g geraspte parmezaan 125 m olijfolie
Verwerk de koriander, knoflook, pijnboompitten en de helft van de olie tot het een glad mengsel is
geworden. Plaats dan in een grotere kom. Meng de Parmezaan. Voeg olie toe om de consistentie aan de
passen. Als dipsaus: dik. Als topping: medium. Als pastasaus: dun.
FRUITIGE SMOOTHIES
Verwerk alles tot een glad mengsel.
4 T yoghurt
200 m melk
2 T havermout
1 banaan
2 T honing
2 appels waar u het hart heeft uitgehaald
170 g chocolade-ijs
300 m sinaasappelsap
150 g hazelnootyoghurt
1 banaan
200 m melk
300 m chocolademelk
2 ontpitte peren
200 m yoghurt
1 ontpitte mango
200 m melk
1 t honing
300 m melk
1 banaan
12 aardbeien
400 m melk
1 banaan
4 t honing
2 t vanille-extract
360 m limonade
125 g vanille-ijs
70 g Bosbessen
300 m sinaasappelsap
300 m cranberrysap
1 banaan
4 halve abrikozen uit blik
80 m abrikozensap (blik)
2 ontpitte perziken
4 T yoghurt
200 m melk
2 t honing
600 m appelsap
1 ontpitte mango
300 m appelsap
90 g frambozen
12 aardbeien
400 m appelsap
1 geschilde kiwis
150 g meloen
350 m limonade
125 m chocolade-ijs
100 g ontpitte kersen
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