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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.
16 TEAM DG 6 RECIPES - 051128
Assembly page 16/32
Fax +32 2 359 95 50
Voorbereiding:
Snijd de wortels en het wit van de prei in schijfjes.
Snijd twee grote aluminiumfolies, zet de groentjes erop, dek de zalmbiefstukken met de
bladeren dragon af.
Bedek met 3 lepels room per papillot.
Kook 20 minuten.
KIPPENBORSTEN MET TOMATEN (voor 4 personen)
4 kippenborsten
2 tomaten
1 teentje knoflook
4 sneden van Comté
800 g aardappelen
1 bosje dille
Voorbereiding:
Snijd de tomaten in stukjes, hak dille en knoflook.
Pel en was de aardappelen, zet ze in het onderste mandje, bestrooi met dille.
Droog de kippenborsten af, zet ze in de rijstkoker en zet de rijstkoker in het bovenste
mandje.
Zet de tomaten, knoflook en dan de sneden van Comté op de kippenborsten.
Kook 35 minuten.
KARAMELPUDDING (voor 4 personen)
4 dl melk
200 g suiker
3 eieren
Vanille
Voorbereiding:
Zet 100 g suiker en een lepel water in een kasserol.
Bereid een karamel voor. Smeer de karamel in en rond 4 schaaltjes.
Klop de eieren met de rest van suiker, voeg warme melk toe en geef smaak met vanille.
Giet de pudding in de schaaltjes en dek ze met een folie af.
Kook 20 minuten.
Laat afkoelen en neem uit z’n vorm op een bord.
BANANEN SURPRISES (voor 2 personen)
2 grote bananen
50 g rozijnen
1 lepel Grand Marnier
1 sinaasappel
25 g poedersuiker
16


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