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NL
Pesto (groen)
1-2 bosjes verse basilicum
1-2 teentjes knoflook
2 eetlepels pijnboompitten
150 ml olijfolie
2 eetlepels Parmezaanse kaas
zout + vers gemalen zwarte peper
Opzetstuk: mesinzetstuk 5
1. Basilicum, knoflook, pijnboompitten en
olijfolie in de kom 4 doen. Deksel 3
erop doen en fijn pureren.
2. Tenslotte de Parmezaanse kaas toe-
voegen. Met zout en peper op smaak
brengen.
Bewaar de Pesto in een weckglas, bedekt
met een laagje olijfolie. Zo blijft hij ca. 4 we-
ken goed in de koelkast.
Guacamole
2 avocado's (zeer rijp)
2 knoflookteentjes
½ citroen
½ theelepel mosterd
1 theelepel olie
1-2 tomaten (in vieren)
1 eetlepel roomkaas
suiker
zout
peper
tabasco
Opzetstuk: mesinzetstuk 5
1. Avocado's schillen, ontpitten en in de
kom 4 doen.
2. Knoflook, citroensap, mosterd, olie,
tomaten en roomkaas ook in de kom 4
doen. Deksel 3 erop doen en fijn pure-
ren.
3. Eerst met zout en peper op smaak
brengen, dan met Tabasco verfijnen.
Barbecuesaus
200 g tomaten (in vieren)
2 eetlepels plantaardige olie
zout
knoflookzout of verse teentjes
50 ml tomatenketchup
30 g tomatenpuree
2 eetlepel azijn
2 eetlepels citroensap
1 theelepel suiker
kaneel
Opzetstuk: mesinzetstuk 5
1. De partjes tomaten, de olie, het zout en
de knoflook in de kom 4 doen. Dek-
sel 3 erop zetten en met 2-3 korte
impulsen mixen.
2. Deksel 3 eraf halen en proeven. De
knoflooksmaak moet heel sterk zijn,
3. Ketchup, tomatenpuree, azijn en
citroensap, suiker en een beetje kaneel
erbij doen. Deksel 3 erop zetten en de
saus tot een homogene massa mixen.
4. Deksel 3 eraf halen en proeven.
5. De saus in een pan doen. Ca. 45 minu-
ten op lage temperatuur laten sudde-
ren tot hij stroperig is.
Indien nodig kan de barbecuesaus ook met
chilipoeder worden verfijnd.
NL_BE_RP61714 Projekt.fm Seite 20 Freitag, 11. März 2011 5:38 17
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