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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
10
Assembly page 10/32
Fax +32 2 359 95 50
PANACHE D'ASPERGES AUX ŒUFS (4 personnes)
200 g de pointe d'asperges vertes
200 g de pointes d'asperges blanches
2 œufs
2 cuillères d'huile
1 cuillère à café de vinaigre
Cerfeuil haché
Sel & Poivre
Préparation :
Disposez les pointes d'asperges dans le panier et cuisez-les à la vapeur 15 mn.
Cuisez les œufs au dur 30 min à la vapeur, rafraîchissez-les, ôtez les coquilles.
Faites une vinaigrette à l'huile et vinaigre, incorporez-y les oeufs durs écrasés.
Répartissez les deux variétés d'asperges sur les assiettes, arrosez de vinaigrette, parsemez
de cerfeuil haché.
Servez.
ARTICHAUTS VAPEUR (4 personnes)
4 artichauts
1 dl d'huile
3 cuillères à soupe de vinaigre
2 cuillères de fines herbes hachées
Sel & Poivre
Préparation :
Lavez les artichauts, disposez-les dans le panier et faites-les cuire à la vapeur 40 mn.
Fouettez l'huile avec le vinaigre, sel, poivre. Ajoutez les fines herbes.
Servez les artichauts tièdes avec la vinaigrette.
SOUPE DE LA MER (4 personnes)
200 g de moules dans leur coquille
200 g d’encornets
200 g de filet de poisson
4 crevettes roses non décortiquées
4 tomates
1 petit bouquet garni
1 oignon
2 gousses d’ail
1 piment
1 jus d’un citron
150 ml de vin blanc sec
150 ml d’eau
Sel & poivre
10


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