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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.
14
Assembly page 14/32
Fax +32 2 359 95 50
MENGSEL VAN ASPERGES MET EIEREN (voor 4 personen)
200 g groene aspergekoppen
200 g witte aspergekoppen
2 eieren
2 lepels olie
1 theelepeltje azijn
Gehakte kervel
Peper & zout
Voorbereiding :
Zet de aspergekoppen in het stoommandje en kook hen gedurende 15 minuten.
Kook de eieren 30 minuten, laat ze afkoelen, neem de doppen af.
Maak een vinaigrettesaus met olie en azijn, vermengd daarmee de geplette harde
eieren.
Zet de twee soorten asperges op de borden, sproei met vinaigrettesaus en bestrooi met
gehakte kervel.
Serveer.
ARTISJOKKEN (voor 4 personen)
4 artisjokken
1 dl olie
3 lepels azijn
2 lepels van gehakte tuinkruiden
Peper & zout
Voorbereiding :
Was de artisjokken, zet hen in het stoommandje en kook gedurende 40 minuten.
Klop olie met azijn, zout en peper. Vermeng daarmee de tuinkruiden.
Dien de lauwe artisjokken met vinaigrettesaus op.
ZEESOEP (voor 4 personen)
200 g mosselen in hun schelp
200 g pijlinktvissen
200 g visfilet
4 niet gepelde steurgarnalen
4 tomaten
1 bosje tijm, laurier, peterselie
1 ui
2 teentjes knoflook
1 Spaanse peper
Sap van 1 citroen
150 ml droge witte wijn
150 ml water
Peper & zout
14


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