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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.
23
Assembly page 23/32
Fax +32 2 359 95 50
Preparação
Corte os tomates em cubos
Pique o alho e a cebola
Despeje a água, o vinho branco seco e o sumo do limão no recipiente do arroz. Junte o
ramo de legumes, os tomates, o pimento, sal e pimenta.
Coloque o recipiente da mistura na parte inferior do aparelho e deixe cozer em vapor
durante 20 minutos.
Corte os filetes de peixe e as lulas.
Num outro cesto coloque os filetes, as lulas, os mexilhões e os camarões.
Altere a posição do recipiente da mistura com o cesto do peixe, colocando aquele por
cima e deixe cozer em vapor durante 25 minutos
TOMATES RECHEADOS COM ESPINAFRES (4 pessoas)
4 tomates grandes
200 gr de espinafres frescos
1 colher da de sopa com queijo creme
1 ovo
Sal e pimenta
Noz-moscada
Preparação
Coza em vapor os espinafres durante 20 minutos
Faça uma abertura em cada tomate.
Limpe o interior dos tomates e ponha sal.
Misture o ovo como creme de queijo. Junte os espinafres, o sal,a pimenta e a noz-
moscada.
Encha os tomates com a mistura e recoloque a abertura.
Coloque os tomates no cesto e coza-os em vapor durante 20 minutos.
Sirva muito quente
TRUTA “AU BLEU”(2 pessoas)
2 trutas
1 limão
Salsa
Preparação
Abra e lave as trutas.Colque-as no cesto.
Regue-as com sumo do limão e junte a salsa picada.
Coza em vapor durante 20 minutos
SAMÃO COM LEGUMES (2 pessoas)
2 postas de salmão
2 cenouras
1 alho
12 folhas de esfragão
6 colheres da sopa com nata
Sal e pimenta
Preparação
Corte as cenouras e o alho às rodelas
23


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