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PESTO AUS KORIANDER
2 h Korianderblätter 2 c Knoblauchzehen 60 g Pinienkerne
125 m Olivenöl 60 g geriebener Parmesan
Verrühren Sie Koriander, Knoblauch, Pinienkerne und die Hälfte des Öls zu einer cremigen Masse. Geben
Sie dann die Mischung in eine größere Schüssel. Vermischen Sie sie mit dem Parmesan. Fügen Sie Öl hinzu,
um die Konsistenz anzupassen: Als Dip: dick Als Belag: medium. Als Pastasauce: dünn.
FRUCHTIGE SMOOTHIES
Verrühren Sie alles zu einer cremigen Masse.
4 T Joghurt
200 m Milch
2 T Haferflocken
1 Banane
2 T Honig
2 Äpfel, entkernt
170 g Schokoladeneis
300 m Orangensaft
150 g Haselnuss-Joghurt
1 Banane
200 m Milch
300 m Schokoladenmilch
2 Birnen, entkernt
200 m Joghurt
1 Mango, Stein entfernt
200 m Milch
1 t Honig
300 m Milch
1 Banane
12 Erdbeeren
400 m Milch
1 Banane
4 t Honig
2 t Vanillearoma
360 m Limonade
125 g Vanilleeis
70 g Heidelbeeren
300 m Orangensaft
300 m Cranberrysaft
1 Banane
4 Aprikosenhälften aus der Dose
80 m Aprikosensaft (aus der Dose)
2 Pfirsiche, entsteint
4 T Joghurt
200 m Milch
2 t Honig
600 m Apfelsaft
1 Mango, Stein entfernt
300 m Apfelsaft
90 g Himbeeren
12 Erdbeeren
400 m Apfelsaft
1 Kiwi, geschält
150 g Melone
350 m Limonade
125 m Schokoladeneis
100 g Kirschen, entsteint
ALKOHOLISCHE SMOOTHIES
2 PORTIONEN
200 m Ingwerbier
150 g Melone
40 m Rum
100 m Cranberrysaft
50 m Wodka
50 m Cointreau
100 m Milch
40 g Vanilleeis
½ t Instantkaffeepulver
40 m Irish cream Likör
100 m Limonade
60 m Gin
1 t Zitronensaft
3 Erdbeeren
10


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