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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.
19
Assembly page 19/32
Fax +32 2 359 95 50
Preparación:
Corte los tomates en dados
Pique el ajo y la cebolla.
En el cesto para el arroz, ponga el agua, el vino blanco el jugo del limón y añada el
ramillete, los tomates y el pimiento, salpimiéntelo.
Coloque el cesto para arroz en la cesta inferior y déjelo cocer durante 20 minutos.
Corte los filetes de pescado en forma de dados y los calamares en róndeles.
En el segundo cesto coloque el pescado, los calamares, los mejillones y las gambas.
Reemplace el cesto que contiene el caldo por el segundo cesto con el pescado y
coloque el cesto con el caldo encima, déjelos cocer durante 25 minutos.
TOMATES RELLENOS DE ESPINACAS (4 personas)
4 Tomates gordos
200 gr. de espinacas frescas
1 cuchara de queso blanco
1 huevo
Sal y pimienta
Nuez moscada
Preparación:
Cocer las espinacas al vapor durante 10mn. Exprímalas y píquelas.
Quite una tapa en cada tomate, vacíelo, y sale el interior.
Bata el huevo con el queso fresco, añada las espinacas, sal, pimienta y nuez moscada.
Rellene los tomates y póngales la tapa.
Ponga los tomates rellenos en la cesa y déjelos cocer durante 20min al vapor.
Servir fresco.
TRUCHAS (2 personas)
2 truchas
1 limon
Perejil
Preparación:
Vacíe y limpie las truchas. Colóquelas en una cesta.
Rocíelos con el jugo de limón y añada el perejil picado.
Déjelos cocer durante 20 minutos.
"PAPILLOTES" DE SALMON (2 personas)
2 rodajas de salmón
2 zanahorias
1 puerro
12 hojas de estragón
6 cucharas de nata líquida
Sal y pimienta
19


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