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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.
11
Assembly page 11/32
Fax +32 2 359 95 50
Préparation:
Coupez les tomates en dés.
Hachez l’ail et l’oignon.
Dans le panier à riz, versez l’eau, le vin blanc et le jus de citron, ajoutez le bouquet garni,
les tomates et le piment, salez et poivrez.
Placez le panier à riz dans le panier inférieur et laissez cuire 20 minutes.
Coupez les filets de poisson en dés, les encornets en rondelles.
Dans le second panier, mettez les dés de poisson, les encornets, les moules et les
crevettes.
Remplacez le panier contenant le bouillon par le second panier avec le poisson, placez le
panier avec le bouillon au-dessus et faire cuire l’ensemble 25 minutes.
TOMATES FARCIES AUX EPINARDS (4 personnes)
4 grosses tomates
200 g d'épinards frais
1 cuillère à soupe de fromage blanc
1 œuf
Sel & poivre
Noix de muscade
Préparation:
Cuisez les épinards à la vapeur 10 min. Pressez-les et hachez-les.
Découpez un couvercle sur chaque tomate, évidez-les, salez l'intérieur.
Fouettez l'œuf avec le fromage blanc. Ajoutez les épinards, sel, poivre et noix de
muscade.
Garnissez les tomates. Posez le couvercle.
Disposez les tomates garnies dans le panier et cuisez-les 20 min à la vapeur.
Servir chaud.
TRUITE AU BLEU (2 personnes)
2 truites
1 citron
Persil
Préparation:
Videz et nettoyez les truites, posez-les dans le panier.
Arrosez-les du jus de citron et ajoutez le persil finement haché
Faites cuire durant 20 minutes.
PAPILLOTES DE SAUMON AUX PETITS LEGUMES (2 personnes)
2 darnes de saumon
2 carottes
1 poireau
12 feuilles d’estragon
6 cuillères à soupe de crème liquide
Sel & poivre
11


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