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Skrell, ern frøene, og kutt gresskarer i biter. Varm oljen i en panne. Tilsett purreløk, hvitløk og krydder. Rør
i 3 minutter. Legg til kraften og gresskaret. Kok opp under omrøring. Reduser varmen. Sett lokk på
pannen. La det småkoke i 20-30 minutter. Fjern fra varmen. Rør i koriander og fløte. Kjøl den ned i 30
minutter. Mikse til den er glatt. Varm opp til serveringstemperatur (ikke la den koke). Juster smaken med
krydder. Server med brød.
KORIANDER PESTO
2 h korianderblad
2 c hvitløk
60 g pinjekjerner
125 m olivenolje
60 g Parmesanost, revet
Mikse koriander, hvitløk, pinjekjerner og halvparten av oljen til det er glatt. Slå over til en stor bolle. Rør i
Parmesanosten. Legg til olje for å justere konsistensen: For en dipp: tykk. For en topping: medium. For
pastasaus: tynn.
FRUKTIGE SMOOTHIES
Mikse alt til det er glatt.
4 T yoghurt
200 m melk
2 T havre
1 banan
2 T honning
2 epler, med kjernen ernet
170 g sjokoladeis
300 m appelsinjuice
150 g hasselnøtt yoghurt
1 banan
200 m melk
300 m sjokolademelk
2 pærer, med kjernen ernet
200 m yoghurt
1 mango, med steinen ernet
200 m melk
1 t honning
300 m melk
1 banan
12 jordbær
400 m melk
1 banan
4 t honning
2 t vaniljeekstrakt
360 m limonade
125 g vaniljeis
70 g blåbær
300 m appelsinjuice
300 m tranebærjuice
1 banan
4 halve aprikoser på boks
80 m aprikosjuice (fra boks)
2 fersken, med steinen ernet
4 T yoghurt
200 m melk
2 t honning
600 m eplejuice
1 mango, med steinen ernet
300 m eplejuice
90 g bringebær
12 jordbær
400 m eplejuice
1 kiwi, skrelt
150 g melon
350 m limonade
125 m sjokoladeis
100 g kirsebær, med steiner ernet
GB
DE
FR
NL
IT
ES
PT
DK
SE
NO
FI
RU
CZ
SK
PL
HR
SI
GR
HU
TR
RO
BG
AE
33


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