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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.
28 TEAM SC 1 - 090903
Assembly page 28/36
Fax +32 2 359 95 50
Couve recheada
Ingredientes
1 couve branca
750g de carne de vaca picada
250 gr de carne de porco picada
2 colheres das de café com sal
leite
Pimenta
Paprika
Cominho
Noz moscada
1 pão pequeno
2 ovos
2 cebolas
2 tomates
1dl de creme amargo
1 colher das de sopa com molhos par unir a mistura
Deixe a couve encharcada em água fervente com sal durante 15 minutos. Amoleça o pão
num pouco de leite e misture-o com os outros ingredientes e a carne picada. Destaque as
folhas da couve. Forme bolas de carne e enrole-as nas folhas de couve. Coloque as couves
recheadas no recipiente de cozedura lenta. Descasque as cebolas e corte-as em duas. Faça
o mesmo com os tomates. Coloque tudo no recipiente de cozedura lenta. (Se pretende muito
molho, junte uma a duas taças do caldo onde se cozeu a couve antes de servir). Após 8 a 10
horas de cozedura na posição , retire as couves recheadas do recipiente. Misture o creme e
os molhos e sirva.
Rôti de vitela
Ingredientes
1kg-1,5kg de carne de vitela
Tomilho
Salva
Sal
Pimenta
Legumes juliana
1 cebola
Creme espesso
1 colher das da sopa com molho de ligação
Passe a carne por água da torneira e seque-a. Salpique-a com sal, pimenta, tomilho e salva.
Lave os legumes juliana. Descasque e corte em fatias finas a cebola. Ponha tudo no
recipiente de cozedura lenta. Coloque a carne por cima dos legumes. Deixe cozer
lentamente durante cerca de 8 horas na posição . Retire a carne e mantenha-a quente.
Junte o creme no molho que está no fundo do recipiente de cozedura lenta e ligue os
molhos. Escoe o molho antes de servir.
28


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