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SGBR 1500 B4
58 NLBE
Botercroutons
Ingrediënten:
2 plakjes witbrood
1 EL boter
Bereiding:
1) Snijd het witbrood in kleine blokjes.
2) Smelt de boter bij laag vuur in een pan en
meng het witbrood erdoor.
3) Bedek de bakplaat - met bakpapier en verdeel
de blokjes witbrood er gelijkmatig over.
4) Bak de blokjes witbrood bij ca. 170 °C
bovenwarmte op het bovenste niveau, tot ze
goudbruin zijn (ca. 15 - 20 minuten).
OPMERKING
U kunt ook kruiden- of knoflookboter gebruiken
in plaats van gewone boter. De baktijd is dan
ca. 5 minuten korter.
Gehaktbaguettes
Ingrediënten:
2 kleine baguettes
250 g gehakt (half-om-half)
2 tomaten
1 ui, gesnipperd
2 el tomatenpuree
40 g geraspte Parmezaanse kaas
4 plakken kaas
Zout en peper
Bereiding:
1) Snijd de baguettes open en hol ze uit.
2) Meng het gehakt, de tomatenpuree, de ui, de
Parmezaanse kaas, een beetje zout en een
beetje peper door elkaar.
3) Maak van het gehaktmengsel 4 even grote,
zo plat mogelijke schijven en leg die op de
baguettehelften.
4) Snijd de tomaten in plakjes en verdeel ze over
de baguettes.
5) Verdeel de kaas over de baguettes.
6) Leg de baguettes op de bakplaat - en bak
ze bij ca. 230 °C in de voorverwarmde oven
met boven- en onderwarmte ca. 20 minuten
op het onderste niveau.
OPMERKING
U kunt het gehaktmengsel verder op smaak
brengen met basilicum, chilipoeder of andere
kruiden.
61


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