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Tonijn-beleg
Ingrediënten:
1 blik tonijn in saus met groenten
3 EL yoghurt
1 TL citroensap, vers geperst
1 snufje zout
Peper uit de molen
2 hardgekookte eieren, in blokjes
Om te serveren:
Gesneden volkorenbrood
Boter om te smeren
1 hardgekookt ei, in blokjes
Bieslook, gesneden
Bereiding:
Meng alle ingrediënten op hoogste stand in de
mixer, totdat de gewenste consistentie is bereikt
(ca. 15 seconden) en breng daarna op smaak.
Besmeer het brood met boter en tonijn-beleg en
bestrooi het geheel met het gehakte ei en de
bieslook.
Rode kool in rode wijn
Ingrediënten:
1 rode kool, ca. 1 kg
60 g reuzel (van varken of gans)
1 grote ui
3 appels
2 EL sherry-azijn
2 EL citroensap
250 ml rode wijn
2 EL rode bessenjam
Zout
1 EL suiker
2 laurierblaadjes
1 kruidnagel
1 EL meel
2 EL water
Fornuis:
Verwarming: kookplaat
Garingstijd: 50-60 minuten
Bereiding:
Pel de uien, snijd deze in vier stukken en hak ze
fijn met behulp van de doorloopsnijder met de
snijschijf.
Verwijder de buitenste bladeren en snijd de kool
in vier stukken.
Hak de kool fijn in de doorloopsnijder met de fij-
ne raspschijf.
De appels schillen, klokhuizen verwijderen en in
blokjes snijden.
Doe de reuzel in een pan en laat deze smelten.
Fruit de fijngehakte uien daarin glazig en doe
vervolgens de rode kool, de appels en de overige
ingrediënten erbij, behalve het meel en het water.
Omroeren en het geheel aan de kook brengen.
Dan laat u de rode kool afgedekt 60 minuten
lang stoven.
84


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