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SOPA DE CALABAZA CON ESPECIAS
2 T aceite vegetal 900 m cubito de
caldo de pollo/verduras 2 c de ajo
1 t jengibre molido 2 T nata
líquida/crema de leche 2 puerros
900 g calabaza 1 t cilantro
molido sal y pimienta
1 b hojas de cilantro
Pele, despepite y corte la calabaza a trozos. Caliente el aceite en la cacerola. Añada los puerros, el ajo y las
especias. Remueva durante 3 minutos. Añada el cubito de caldo y la calabaza. Lleve a ebullición y
remueva. Reduzca el fuego. Cubra la cacerola. Hierva a fuego lento durante 20-30 minutos. Retire del
fuego. Incorpore el cilantro y la nata y remueva. Deje enfriar 30 minutos. Procese hasta obtener una
consistencia homogénea. Caliente sin que llegue a hervir antes de servir. Sazone al gusto. Sirva el pan.
PESTO DE CILANTRO
2 h hojas de cilantro 60 g de piñones
2 c de ajo
125 m aceite de oliva 60 g queso
Parmesano rallado
Procese el cilantro, el ajo, los piñones y la mitad del aceite hasta obtener una consistencia suave. Póngalo
en un bol mayor. Mezcle el queso Parmesano. Añada aceite para modificar la consistencia: Para mojar:
espesa Para cobertura: media Para salsa para pasta: clara
BATIDOS DE FRUTAS
Procese todos los ingredientes hasta obtener una consistencia homogénea.
4 T yogurt
200 m leche
2 T harina de avena
1 plátano
2 T miel
2 manzanas, peladas y sin corazón
170 g helado de chocolate
300 m zumo de naranja
150 g yogurt de avellanas
1 plátano
200 m leche
300 m chocolate con leche
2 peras, peladas y sin corazón
200 m yogurt
1 mango, sin hueso
200 m leche
1 t miel
300 m leche
1 plátano
12 fresas
400 m leche
1 plátano
4 t miel
2 t extracto de vainilla
360 m limonada
125 g helado de vainilla
70 g arándanos
300 m zumo de naranja
300 m zumo de arándanos
1 plátano
4 albaricoques en almíbar
80 m zumo de albaricoques en almíbar
2 melocotones, sin hueso
4 T yogurt
200 m leche
2 t miel
600 m zumo de manzana
1 mango, sin hueso
300 m zumo de manzana
90 g frambuesas
12 fresas
400 m zumo de manzana
1 kiwis, pelados
150 g melón
350 m limonada
125 m helado de chocolate
100 g cerezas, sin hueso
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GR
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