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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.
15
Assembly page 15/32
Fax +32 2 359 95 50
Voorbereiding:
Snijd de tomaten in stukjes.
Hak de ui en het knoflook.
Giet het water, de witwijn en het citroensap in de rijstkoker, vermeng daarmee het
kruidenbosje, de tomaten, de Spaanse peper, zout en peper.
Zet de rijstkoker in het onderste stoommandje en kook 20 minuten.
Snijd de visfiletjes in stukjes en de pijlinktvissen in schijfjes.
Zet de stukjes vis, de pijlinktvissen, de mosselen en de steurengarnalen in het tweede
maandje.
Vervang het maandje met de bouillon met het tweede maandje met de vis, zet het
maandje met de bouillon erop en kook alles 25 minuten.
TOMATEN GEVULD MET SPINAZIE (voor 4 personen)
4 grote tomaten
200 g frisse spinazie
1 lepel kwark
1 ei
Peper & zout
Muskaatnoot
Voorbereiding:
Kook de spinazie 10 minuten. Pers en hak ze.
Snijd een deksel van elke tomaat af, hol ze uit en zout de binnenkant.
Klop het ei met de kwark. Voeg spinazie, zout, peper en muskaatnoot toe.
Vul de tomaten. Plaats het deksel.
Zet de gevulde tomaten in het mandje en kook 20 minuten.
Warm opdienen.
BLAUW GEKOOKTE FOREL (voor 2 personen)
2 forellen
1 citroen
Peterselie
Voorbereiding:
Hol en was de forellen, zet hen in het mandje.
Sproei met citroensap en voeg fijngehakte peterselie toe.
Kook 20 minuten.
ZALMPAPILLOTTEN MET GROENTJES (voor 2 personen)
2 zalmbiefstukken
2 wortels
1 prei
12 bladeren dragon
6 lepels van vloeibare room
Peper & zout
15


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