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148
GROENTE, RIJST EN PASTA
DRANKEN, DESSERTS EN GEBAK
Zwitserland
TESSINER RISOTTO
totale bereidingstijd. 20-25 minuten
servies: schaal met deksel (2 liter inhoud)
Ingrediënten
50 g doorregen spek
2 el boter of margarine (20 g)
1 ui (50 g) gesnipperd
200 g dessertrijst
400 ml vleesbouillon
70 g geraspte Emmentaler
1 snufje saffraan
zout en peper
1. Het spek in blokjes snijden. De boter over de
bodem van de schaal uitsmeren. Ui en spek in de
schaal doen. Afdekken en smoren.
2-3 min. 900 W
2. Rijst en bouillon toevoegen, aan de kook brengen
en laten sudderen.
1. 3-5 min. 900 W
2. 15-17 min. 270 W
Na het bereiden 3-5 minuten laten staan.
3. Kaas en saffraan met elkaar vermengen en over
de rijst strooien.
Tip: lekker met gesmoorde paddestoelen en een
gemengde salade.
Spanje
WITTE PERZIKBERGJES
(8 stuks)
totale bereidingstijd: ca. 3-5 minuten
servies: ondiepe, ronde glazen schaal
(ca. 24 cm diameter)
Ingrediënten
470 g perziken uit blik, uitgelekt
2 eiwitten
70 g suiker
75 g gemalen amandelen
2 eidooiers
2 el cognac
1 tl boter of margarine om de schaal in te
vetten
1. De halve perziken laten uitlekken.
2. De eiwitten stijfkloppen. Wat suiker (35 g) erdoor
roeren.
3. Amandelen, rest van de suiker (35 g), eidooiers
en cognac met elkaar vermengen.
4. Elke perzikhelft met het mengsel vullen. De
geslagen eiwitten over de vulling verdelen.
5. Ovenschaal invetten. De perziken in de schaal op
het lage rek zetten en grilleren.
3-5 min. 630 W
3. ZD-72D-EU Dutch 19/04/2005 10:11 Page 148
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