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KRYDDAD PUMPASOPPA
900 g pumpa
2 T vegetabilisk olja
2 purjolökar
2 c vitlök
900 m buljongtärning (kyckling eller vegetabilisk)
1 t malen ingefära
2 T kaffegrädde/crème fraîche
1 t malen koriander
1 b korianderblad
salt och peppar
Skala pumpan, ta bort kärnorna och skär den i bitar. Värm upp olja i en kastrull. Tillsätt purjolök, vitlök och
kryddor. Rör om i 3 minuter. Tillsätt buljongtärning och pumpa. Låt koka under omrörning. Sänk värmen.
Lägg ett lock över kastrullen. Sjud i 20-30 minuter. Ta bort från värmen. Rör ned koriander och grädde/
crème fraiche. Låt svalna i 30 minuter. Blanda till en slät massa. Värm till serveringstemperatur (låt den inte
koka). Krydda efter smak. Servera med bröd.
KORIANDERPESTO
2 h korianderblad
2 c vitlök
60 g pinjenötter
125 m olivolja
60 g parmesanost, riven
Blanda koriander,vitlök, pinjenötter och hälften av oljan till en slät massa. Lägg över i en stor skål. Rör i
parmesanosten. Tillsätt olja för rätt konsistens: Till dippsås: tjock. Till fyllning: medium. Till pastasås: tunn.
FRUKTSMOOTHIES
Blanda allt till en slät massa.
4 T yoghurt
200 m mjölk
2 T havremjöl
1 banan
2 T honung
2 äpplen, utan kärnor
170 g chokladglass
300 m apelsinjuice
150 g hasselnötsyoghurt
1 banan
200 m mjölk
300 m chokladmjölk
2 päron, utan kärnor
200 m yoghurt
1 mango, utan kärna
200 m mjölk
1 t honung
300 m mjölk
1 banan
12 jordgubbar
400 m mjölk
1 banan
4 t honung
2 t vaniljsocker
360 m lemonad
125 g vaniljglass
70 g blåbär
300 m apelsinjuice
300 m tranbärsjuice
1 banan
4 aprikos, en halv konservburk
80 m aprikossaft (från konservburken)
2 persikor, utan kärnor
4 T yoghurt
200 m mjölk
2 t honung
600 m äppeljuice
1 mango, utan kärna
300 m äppeljuice
90 g hallon
12 jordgubbar
400 m äppeljuice
1 kiwifrukt, skalad
150 g melon
350 m lemonad
125 m chokladglass
100 g körsbär, utan kärnor
30


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