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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.
24 TEAM DG 6 RECIPES - 051128
Assembly page 24/32
Fax +32 2 359 95 50
Recorte duas folhas de alumínio, coloque os legumes sobre as folhas e cobra as postas
de salmão com as folhas de esfragão.
Cobra cada folha de alumínio com três colheres com nata.
Coza em vapor durante 20 minutos
PEITOS DE FRANGO COM TOMATE(4 pessoas)
4 peitos de frango
2 tomates
1 Dente de alho
4 fatias de queijo duro
80 gr de batatas
Um ramo de funcho
Preparação
Corte os tomates em cubos e pique o funcho e o alho
Coloque os peitos do frango, enxutos, no cesto do arroz e ponha-o na parte superior do
aparelho.
Ponha os tomates e o alho e o queijo sobre os peitos do frango.
Coza em vapor durante 35 minutos.
PUDIM DE CARAMELO
4 dl de leite
200 gr de açúcar
3 ovos
Baunilha
Preparação
Ponha 100 gr de açúcar e uma colher de água numa caçarola.
Prepare a pasta de caramelo. Barra muito bem com a pasta 4 fatias de pão
Misture os ovos com o açucar, junte o leite quente e aromatize com baunilha.
Despeje esta mistura sobre as fatias de pão e cobra-as.
Coza em vapor durante 20 minutos
Deixe arrefecer e disforme sobre um prato.
BANANAS SURPRESA ( 2 pessoas)
2 bananas grandes
50 gr passas de uva
1 colher de licor Grand Manier
1 laranja
25 gr de açúcar branco refinado
Preparação
Raspe a casca de uma laranja
Esprema o sumo da laranja
Descasque as bananas e corte-as em duas partes
Ponha-as num recipiente
Misture o açúcar com a raspa da casca da laranja e o sumo, o licor e as passa de uva.
Despeje a mistura sobre as bananas e deixe ficar cerca de 1 hora
Coloque as bananas em dois pedaços de folha de alumínio untadas com manteiga.
Divida o sumo e as passas de uva pelas bananas
24


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