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How to do it:
1. Mix the ingredients – chives are for garnish.
2. Pour the dressing over the baked tomatoes, garnish with chives.
Blanching vegetables
Vegetables (500 g max.) by choice, cleaned and cut into uniform pieces.
How to do it:
1. Add 3 tbsp water (approx. ½ dl) to the vegetables, and cover them with a lid.
2. Heat the vegetables at full effect for 2 min. Stir and heat for another minute.
3. Drain the vegetables and submerge them briefl y in ice cold water. This enables the veg-
etables to retain their beautiful colours.
Serve the vegetables as a side dish or e.g. with a mince dish.
Vegetable soup (4 pers.)
1 l water
1 vegetable stock cube
½ beef- or chicken stock cube
1 carrot, diced
1 fi nely sliced leek
6-8 brussels sprouts, quartered
How to do it:
1. Pour water and stock cubes into a tall bowl.
2. Add carrot, leeks, and brussels sprouts.
3. Put the bowl in the microwave oven for 8-10 min. at full effect and allow the soup to rest
under cover for 5-6 min.
Serve with French bread.
Chocolate dessert cake with apricot coulis and vanilla ice cream (6 pers.)
100 g dark chocolate
100 g butter
3 eggs
100 g sugar
50 g wheat fl our
½ dl milk
1 tsp baking powder
50 g chopped walnuts
1 tbsp water
Vanilla ice cream
How to do it:
1. Break the chocolate into smaller pieces in a bowl and add 1 tsp water.
2. Put the bowl in the microwave oven for 2 min. at full effect. Stir the chocolate after 1
min.
3. Add butter and heat the mixture for 1 min. at full effect.
4. Take it out and whip it thoroughly together.
5. Fit baking paper into a round cake mould.
6. Whip eggs and sugar in a big bowl with an electrical mixer until stiff.
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