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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.
11 TEAM SC 1 - 090903
Assembly page 11/36
Fax +32 2 359 95 50
Recettes pour 4 à 5 personnes
Goulasch
Ingrédients
1kg de bœuf
2 oignons
1 gousse d’ail
6 tomates
2 cuillères à soupe de farine
1 cuillère à café de sel
1 cuillère à café de poivre
1 cuillère à soupe de paprika
2dl de crème aigre
Coupez la viande en dés et mettez-les dans le récipient de la mijoteuse. Ajoutez les oignons
émincés. Ajoutez deux cuillères à soupe de farine. Mélangez le tout afin de bien recouvrir la
viande avec la farine et les oignons. Ajoutez les autres ingrédients excepté la crème.
Mélangez le tout. Laissez mijoter pendant 8 à 10 heures sur la position . Ajoutez la crème une
demi-heure avant de servir.
Rôti de porc
Ingrédients
750g 1kg de rôti de porc
Sel
Poivre
Thym
Margarine
Oignons
Environ 300gr de julienne de légumes
1dl de crème épaisse
1 cuillère à soupe de liant pour sauces
Nettoyez la viande et séchez-la. Saupoudrez-la de sel, de thym et de poivre. Epluchez les
oignons et coupez-les en quatre. Nettoyez la julienne de légumes. Faites fondre de la
margarine dans une casserole. Faites dorer le rôti dans la margarine. Ajoutez les oignons et la
julienne de légumes et faites cuire le tout pendant 5 minutes. Retirez le rôti et les légumes de la
casserole et placez-les dans le récipient de la mijoteuse. Faites cuire pendant 8 heures sur la
position . Ajoutez la crème, mélangez le liant pour sauces avec un peu d'eau et liez la sauce
avec ce mélange. Retirez la viande de la sauce et maintenez-la au chaud. Tamisez la sauce
et servez. Ce plat s'associe bien avec des choux-fleurs à la sauce hollandaise et des pommes
de terre.
Porc au curry
Ingrédients
1kg de porc (collet)
1 oignon
Sel
Poivre
Julienne de légumes
40g de margarine
3 cuillères à soupe de crème
1/4l de bouillon de viande
Zeste d’un demi citron
11


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