tag:blogger.com,1999:blog-3237804875329542682024-03-05T12:41:21.976+01:00Dr. Kikker in de keukenDr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-323780487532954268.post-72026883604732340522016-10-23T16:56:00.002+02:002016-10-23T16:56:31.111+02:00Turkse bladerdeeg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDx7LGP2e852xzEVK9uOpKFUbJIYo_YfIlV5lm_eZ5DhHhWPqNlSVCfZD5w3pkxlKFpppvzRnv-73undXwQckyZnmOAxk0ri6hjWdIC1-8fcNY2IqD0uweK0kWG8ouhtR0UMniVH28cc/s1600/2016-10-23-PHOTO-00000608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sDx7LGP2e852xzEVK9uOpKFUbJIYo_YfIlV5lm_eZ5DhHhWPqNlSVCfZD5w3pkxlKFpppvzRnv-73undXwQckyZnmOAxk0ri6hjWdIC1-8fcNY2IqD0uweK0kWG8ouhtR0UMniVH28cc/s320/2016-10-23-PHOTO-00000608.jpg" width="287" /></a></div>
<br />
Turkse bladerdeeg volgens Ayten. <span><span class="keyword">Teşekkürler Ayten!</span></span><br />
<br />
Ingredienten:<br />
Turkse bladerdeeg<br />
Bos platte peterselie of selderijbladeren <br />
3 eieren<br />
1 beker zonebloemolie + wat extra<br />
1.5 beker melk<br />
1 zakje bakpoeder<br />
2 ronde Turkse kazen uit zoutwater<br />
150 ml yoghurt <br />
<br />
Bereiden:<br />
Bekleed een grote bakschaal met bakpapier en vet het in.<br />
Meng eieren, zonebloemolie en bakpoeder in een schal en een voor een maak de bladerdeeg nat. Leg een voor een in de schaal. Dat mag een beetje slordig zodat er vouwen ontstaan. Na 3-4 bladeren verkruimel de kaas en bestrooi het royaal met de selderij bladeren. Leg de rest van de bladerdeeg eroverheen. Maak lukraak wat gaatjes in de deeg met het puntje van je mes. Aan het einde vermeng yoghurt met olie en besmeer de bovenste laag hiermee.<br />
<br />
35-40 minuten in de oven op 180 graden.<br />
Als het klaar is leg een vel bakpapier eroverheen en bedekt het met een vochtig theedoek - zo wordt de deeg soepel en verhardt niet. <br />
<br />Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-79682847347913907972016-01-17T20:34:00.002+01:002016-01-17T20:34:54.954+01:00Coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E01U3haNk_UBXPEs0ycVYR0Z_jYFzCocdz4cOakAlVfxbtH94UUd04t1uiGjzCTCSgA83k6Gm8sWJcx9UmUcqwH4PnfnYfKdzRMSm-bLm_hDh7xAEY-jARMMMCMAiNtT0ykVqzPjUKrq/s1600/IMG_6205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E01U3haNk_UBXPEs0ycVYR0Z_jYFzCocdz4cOakAlVfxbtH94UUd04t1uiGjzCTCSgA83k6Gm8sWJcx9UmUcqwH4PnfnYfKdzRMSm-bLm_hDh7xAEY-jARMMMCMAiNtT0ykVqzPjUKrq/s320/IMG_6205.JPG" width="320" /></a></div>
<br />
1/2 - 1 kopje witte kool, klein gesneden<br />
1-2 wortels, geraspt<br />
(handje witte rozijnen, optioneel) <br />
<br />
Saus:<br />
3 lepels goede mayonaise<br />
3 lepels melk<br />
3 lepels (witte) balsamicoazijn<br />
zout<br />
<br />
Nadat je de groente gesneden hebt, maak je de saus. Vervolgens meng je de saus met de groente. Dat was het en zoooo lekker!<br />
<br />Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-88750837015773804042016-01-01T21:58:00.003+01:002016-01-01T21:58:51.126+01:00Witlof met ham à la Richard Olney<span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;">Bron: Janneke Vreugdenhil "Comfort food"</span><br />
<br />
<ul id="ingr" style="-webkit-text-size-adjust: auto; border: 0px; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px; list-style-type: none; margin: 0px 0px 0px -2px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="recipeIngredient" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 20px; text-align: left; vertical-align: baseline;"><span class="name" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">50 g roomboter</span></li>
<li class="ingredient" itemprop="recipeIngredient" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 20px; text-align: left; vertical-align: baseline;"><span class="name" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 kg witlof</span></li>
<li class="ingredient" itemprop="recipeIngredient" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 20px; text-align: left; vertical-align: baseline;"><span class="name" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2-3 plakjes rauwe ham (Italiaanse prosciutto of Spaanse serrano), gesnipperd</span></li>
<li class="ingredient" itemprop="recipeIngredient" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 20px; text-align: left; vertical-align: baseline;"><span class="name" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ citroen</span></li>
<li class="ingredient" itemprop="recipeIngredient" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px 0px 0px 20px; text-align: left; vertical-align: baseline;"><span class="name" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">100 ml slagroom</span></li>
</ul>
<span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;"><br /></span>
<span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;">Vet een vuurvaste aardewerken schaal of een stoofpan in met boter. Leg de kropjes witlof dicht naast elkaar in een enkele laag op de bodem van de schaal of pan. Bestrooi met wat zout en met de hamsnippers. Leg er ook hier en daar wat vlokjes boter op. Leg het deksel op de schaal of pan en zet op heel laag vuur. Laat de witlof zo 1 uur heel zachtjes stoven.</span><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;">Haal het deksel van de pan en knijp er de halve citroen boven uit. Schud even aan de pan of schaal zodat de witlof helemaal bedekt raakt. Voeg ook de room toe en schud nogmaals aan de pan. Laat nog een kwartier zachtjes stoven, zonder deksel.</span><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;">Het kan zijn dat de witlof nu klaar is, maar het kan ook zijn dat het stoofvocht nog te dun is. Laat in dat geval de witlof nog 10-15 minuten stoven tot het vocht wat is ingedikt.</span><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><br style="-webkit-text-size-adjust: auto; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;" /><span style="-webkit-text-size-adjust: auto; background-color: white; color: #333333; font-family: tahoma, arial, sans-serif; font-size: 16px; line-height: 22px;">Serveer de witlof met de gekaramelliseerde roomsaus. Je kunt de groente als aparte gang opdienen, maar ook met bijvoorbeeld aardappelpuree en varkenskarbonades of lamskoteletjes.</span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-593961875129699162015-12-20T22:30:00.001+01:002015-12-20T22:30:23.806+01:00Crème brûlée<h2>
Bron: <a href="http://www.nrcnext.nl/koken/2010/04/01/creme-brulee/">nrcnext.nl en Janneke Vreugdenhil</a></h2>
<h3>
Voor 4 personen</h3>
<ul style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; margin: 0px 0px 0px 15px; padding: 0px;">
<li style="margin: 0px 5px 0px 20px; padding: 0px;">1 vanillestokje</li>
</ul>
<blockquote class="tr_bq">
<ul style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; margin: 0px 0px 0px 15px; padding: 0px;">
<li style="margin: 0px 5px 0px 20px; padding: 0px;">500 ml slagroom</li>
</ul>
</blockquote>
<ul style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; margin: 0px 0px 0px 15px; padding: 0px;">
<li style="margin: 0px 5px 0px 20px; padding: 0px;">5 eidooiers</li>
<li style="margin: 0px 5px 0px 20px; padding: 0px;">50 gram fijne kristalsuiker</li>
<li style="margin: 0px 5px 0px 20px; padding: 0px;">rietsuiker voor het krokante laagje</li>
</ul>
<div style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; padding: 0px 0px 11px;">
verder nodig:</div>
<ul style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; margin: 0px 0px 0px 15px; padding: 0px;">
<li style="margin: 0px 5px 0px 20px; padding: 0px;">4 lage crème brûlée-schaaltjes</li>
<li style="margin: 0px 5px 0px 20px; padding: 0px;"> een crème brûlée-brander</li>
</ul>
<div style="-webkit-text-size-adjust: auto; font-family: Georgia; font-size: 14px; line-height: 22px; padding: 0px 0px 11px;">
<br style="margin: 0px; padding: 0px;" />Snijd het vanillestokje in de lengte open. Doe de slagroom en vanille in een steelpan en breng op middelhoog vuur rustig tegen de kook aan. Zet het vuur uit, leg een deksel op de pan en laat de melk een half uur broeien. Zet de schaaltjes klaar in een bakblik of ovenschaal. Verwarm de oven voor op 120 graden. Doe de eidooiers met de suiker in een kom en klop goed door elkaar. Vis het vanillestokje uit de room en schraap het zwarte merg eruit. Voeg dit toe aan de room. Schenk de warme room nu bij de eieren, terwijl je blijft kloppen met een garde. Schenk het mengsel vervolgens, door een zeef, in de schaaltjes. Vul de ovenschaal met warm (niet kokend) water tot halverwege de schaaltjes. Dek af met aluminiumfolie en schuif ongeveer anderhalf uur in de oven, tot de eiervla net gestold is. Haal de schaal uit de oven, til de schaaltjes uit het water en laat afkoelen. Laat de crème vervolgens door en door koud worden in de koelkast. (Dit duurt een paar uur, maar je kunt ze ook makkelijk een etmaal laten staan.) Haal de schaaltjes vlak voor het serveren uit de koelkast en bestrooi zo egaal mogelijk met een dun laagje rietsuiker. Zet de brander aan en laat de suiker gelijkmatig karamelliseren – dat gaat het beste door de schaaltjes rond te draaien, zodat je overal makkelijk bij kunt. Serveer de crème brûlée direct. (Na verloop van tijd dringt het vocht uit de crème namelijk in het krokante laagje en maakt het weer zacht.)</div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-55457235767969263492015-12-18T22:51:00.000+01:002015-12-18T22:52:29.791+01:00Garnalen in romige sausVoor 4 personen<br />
<div>
<br /></div>
<div>
350-400g pasta</div>
<div>
2 uien</div>
<div>
3 tenen knoflook</div>
<div>
Rasp van 1/2 citroenschil + wat citroensap</div>
<div>
1 bouillon blokje</div>
<div>
Flinke scheut witte wijn</div>
<div>
Flinke scheut melk</div>
<div>
1 kruidenkaas zoals Paturain</div>
<div>
Wat geraspte parmezaanse kaas</div>
<div>
400g spinazie </div>
<div>
400g garnalen </div>
<div>
<br /></div>
<div>
Kook pasta als gewoonlijk.</div>
<div>
Bak ui samen met knoflook in wat olie en boter. Voeg geraspte citroenschil toe en vervolgens verkruimel het bouillon blokje in de pan. Blus het af met een scheut wijn, als deze vrijwel verdampt is voeg Paturain en melk toe. Vervolgens voeg wat parmezaanse kaas toe. Er moet een sappige saus hiervan ontstaan, dus doe niet te zuinig met melk. Als het te waterig is kan je saus prima laten uitkoken, wel steeds roeren. Voeg naar smak wat citroensap toe. Voeg vervolgens beetje bij beetje spinazie toe. In een aparte pan bak garnalen 2-3 minuten gaar en aan het einde voeg ze bij spinazie met saus toe. Serveer met pasta!</div>
<div>
<br /></div>
<div>
Echt heerlijk!<br />
<br /></div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-90259351470023301632015-12-11T21:48:00.000+01:002015-12-18T22:40:11.253+01:00Zuurkooltaart<ul style="border: 0px; color: #414244; font-family: Geneva, Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12px; line-height: 15px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.429em 30px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bron: Appels en Bietjes</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">500 gram verse zuurkool</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 gesnipperde uien</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 eieren</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">125 gram kwark of joghurt</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">150 gram bloem of amandelbloem</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">150 gram geraspte oude kaas</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">150 gr uitgebakken spekblokjesjj</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">75 gr rozijnen</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">100 gr. fijngehakte cashewnoten</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 el zonnebloemzaadjes</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 verkruimeld groentebouillonblokje</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 el olijfolie</li>
<li style="border: 0px; list-style-image: url(http://www.appelsenbietjes.nl/wp-content/themes/hoarder/images/opsom_appel.jpg); list-style-type: square; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">peper en zout</li>
</ul>
<ol style="border: 0px; color: #414244; font-family: Geneva, Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12px; line-height: 15px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.429em 30px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Verwarm de oven voor op 200 graden</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Laat de zuurkool in een vergiet goed uitlekken, druk het vocht er zo nodig zoveel mogelijk uit</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Snijd de kool fijn</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Verhit de olie in een koekenpan en fruit de gesnipperde uien een paar minuten en laat daarna de uien wat afkoelen</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Klop de eieren schuimig met de kwark, het bouillonpoeder, peper en zout</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Meng in een andere kom de bloem, de rozijnen, de kaas, de uien en de cashewnoten</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Roer dit mengsel in delen door het eimengsel</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Meng er daarna de zuurkool en de spekblokjes door en schep het goed door elkaar</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Breng het op smaak met peper en wat zout</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Vet de springvorm in en schep het zuurkoolmengsel erin</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Strooi de zonnebloempitjes erover</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bak de taart in 45 minuten gaar en bruin</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Laat de taart iets afkoelen en snijd deze in stukken</li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serveer met een simpele salade van bijvoorbeeld veldsla</li>
</ol>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-69623153711872587152015-11-30T20:41:00.000+01:002015-11-30T20:41:05.277+01:00Bloemkoolquiche met blauwe kaas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZRShdWwL3TTh2Y7tF0yhe1si4RdvsMBuXh-gbaRdbCWX_m3eWWXNDUct_9PY3uAUi601BTwHe9gaBMD8PFqp4yR_N17jiy_FUVtvS_LQf05SEbghYA1LkHpNidF-it49e1NJbgHfm31b/s1600/IMG_5632%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZRShdWwL3TTh2Y7tF0yhe1si4RdvsMBuXh-gbaRdbCWX_m3eWWXNDUct_9PY3uAUi601BTwHe9gaBMD8PFqp4yR_N17jiy_FUVtvS_LQf05SEbghYA1LkHpNidF-it49e1NJbgHfm31b/s320/IMG_5632%25281%2529.JPG" width="320" /></a></div>
<span class="ingredient" data-search-term="koolraap">Vrij naar allerhande, wel veeeel lekkerder dankzij Karin ;-) </span><br />
<br />
<a href="http://drkikker.blogspot.nl/2012/01/quiche-bodem.html">Bodem</a> recept<span class="ingredient" data-search-term="koolraap"> </span><br />
<br />
Halve bloemkook<br />
125 g blauwe kaas<br />
4 eiren<br />
250 ml creme fraiche<br />
200 g hamblokjes<br />
3 bosuitjes <br />
<br />
Verwarm de oven op 180 °C.<br />
Snijd de bloemkool in roosjes en breng een pan water aan de kook.
Kook de roosjes in 6 min. gaar. Giet de bloemkool af, laat afkoelen en
verdeel over de (voorgebakken) bodem.<br />
Bak hamblokjes even samen met de bosuitjes. Schenk ze vervolgens over de bloemkool. Verkruimel de kaas over de bloemkool. Klop de eieren los met creme fraiche, peper en zout en schenk in de quichevorm. Bak ca. 45 min.
goudbruin en gaar.<br />
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-15524151438698047402015-11-20T20:55:00.001+01:002015-11-22T14:36:34.033+01:00Linzen met spek, ui en appel<div id="ingredients" style="-webkit-font-smoothing: antialiased; -webkit-text-size-adjust: 100%; background-position: 0px 0px; border: none; box-sizing: border-box; color: #494949; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; min-height: 0px; outline: 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline; width: 433.578125px;">
<div>
<span style="line-height: 16px;">Bron: vrij naar Hak</span></div>
<div>
<span style="line-height: 16px;"><br /></span></div>
<div>
<span style="line-height: 16px;">Ingrediënten </span></div>
<ul style="-webkit-font-smoothing: antialiased; background-position: 0px 0px; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.4; list-style: none; margin: 0px; outline: 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;">150 g linzen (blond)</li>
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;">125 g magere gerookte spekblokjes of -reepjes</li>
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;">1 ui, gesnipperd</li>
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;">2 appels, zoetzuur, in stukjes</li>
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;">1 bakje cherrytomaatjes</li>
<li style="-webkit-font-smoothing: antialiased; background-image: url(http://www.ah.nl.kpnis.nl/_ui/kookschrift/blue_dot.gif); background-position: 1px 8px; background-repeat: no-repeat no-repeat; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 3px 5px 2px 14px; text-rendering: optimizelegibility; vertical-align: baseline;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.4;">Kook de linzen gaar in ca. 30 min. en bak de spekjes langzaam uit (in hun eigen vet) tot ze knapperig zijn. Voeg de ui toe en laat 2 min. fruiten. Doe de appelblokjes erbij en fruit nog eens 2 min. Voeg de linzen toe en laat het geheel 5 min. opwarmen. Snij intussen de cherrytomaatjes in tweeën. Doe de tomaatjes erbij in de pan en warm nog even door op laag vuur.</span></li>
</ul>
</div>
<div id="recipe_bibliography" style="-webkit-font-smoothing: antialiased; -webkit-text-size-adjust: 100%; background-position: 0px 0px; border: none; box-sizing: border-box; color: #494949; float: left; font-family: Arial, Helvetica, sans-serif; font-size: 12px; margin: 0px; min-height: 0px; outline: 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline; width: 433.578125px;">
<h3 style="-webkit-font-smoothing: antialiased; background-position: 0px 0px; background-repeat: initial initial; border: none; box-sizing: border-box; color: #074a82; font-family: Georgia, 'Times new roman', serif; font-size: 17px; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 10px 0px 6px; text-rendering: optimizelegibility; vertical-align: baseline;">
<br /></h3>
<div style="-webkit-font-smoothing: antialiased; background-position: 0px 0px; border: none; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: 1.4; outline: 0px; padding: 0px; text-rendering: optimizelegibility; vertical-align: baseline;">
<br /></div>
</div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-6125361320470703922015-10-18T02:58:00.002+02:002015-10-18T02:58:37.766+02:00Dark Chocolate Salted Caramel Oreo Pie<div class="copy-paste-block">
<div class="ERSIngredientsHeader ERSHeading">
Bron: Pinterest <i>#kevinandamanda</i> </div>
<div class="ERSIngredientsHeader ERSHeading">
</div>
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">1 package (about 36) whole Oreos</li>
<li class="ingredient" itemprop="ingredients">1 cup (16 tablespoons) butter, divided</li>
<li class="ingredient" itemprop="ingredients">⅔ cup packed brown sugar</li>
<li class="ingredient" itemprop="ingredients">1¼ cup heavy whipping cream, divided</li>
<li class="ingredient" itemprop="ingredients">1 (12 oz) bag dark chocolate chips</li>
</ul>
<div class="copy-paste-block">
<div class="ERSInstructionsHeader ERSHeading">
Instructions</div>
<ol>
<li class="instruction" itemprop="recipeInstructions">Finely
crush the Oreos with a food processor or blender. Stir crumbs together
with 8 tablespoons melted butter until well combined. Press into the
bottom and sides of a pie pan. Freeze crust for 10 minutes until set.</li>
<li class="instruction" itemprop="recipeInstructions">Combine
remaining 8 tablespoons butter and brown sugar in a small saucepan.
Cook over medium heat, whisking constantly, until mixture begins to
bubble. Continue cooking, whisking constantly, for 1 minute. Remove from
heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool
caramel about 15 minutes. Pour the caramel over the Oreo crust, then
return to freezer for about 30-45 minutes until just chilled and set.
(You don't want the caramel to fully freeze.)</li>
<li class="instruction" itemprop="recipeInstructions">Place
chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy
whipping cream to a simmer over medium-high heat. Pour the cream over
the chocolate chips and let sit for 5 minutes, then whisk until
completely smooth. Pour the chocolate over the caramel and freeze for a
final 30 minutes, until just chilled and set. OR refrigerate, covered,
until ready to serve. Before serving, sprinkle the top with a flaky sea
salt like kosher salt.</li>
</ol>
<span></span><span></span></div>
</div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-54512323446223235232015-10-18T01:16:00.000+02:002015-10-18T01:17:04.675+02:00Pruimen plaattaart met witte-chocoladecustardBron: Delicieus en Marjon!<br />
<br />
Taart<br />
250g stevige roomkaas op kamer temperatuur<br />
1 tl vanille-extract<br />
55g fijne kristalsuiker<br />
4 eieren<br />
175 g zachte, ongezouten boter<br />
175 g bruine basterdsuiker<br />
200 g zelfrijzend bakmeel<br />
400 g pruimen, pitten verwijderd, in 1/2 gesneden<br />
<br />
Custard<br />
125 ml melk<br />
150 ml slagroom<br />
2 eierdooiers<br />
1 el maizena<br />
55 g fijne kristalsuiker<br />
50 g witte chocolade, fijngehakt<br />
<br />
Verwarm de oven voor op 180 graden. Smeer een ondiepe (brownie) bakvorm van circa 18x28cm in en bekleed de bodem met bakpapier.<br />
Klop in een kom de roomkaas, vanille extract, kristalsuiker en 1 ei met een mixer in 2-3 minuten tot dat het een glad mengsel ontstaat.<br />
Doe de boter, bruine suiker, bakmeel en resterende 3 eieren in een kom en klop 2-3 minuten tot een romig beslag.<br />
Strijk de helft ervan uit in de bakvorm, gevolgd door de helft van het roomkaasmengsel. Houd een paar keer een vork door de bakvorm om de lagen wat te mengen. Leg de helft van de pruimen erop. Herhaal met de rest van het beslag, roomkaas en pruimen.<br />
Bak 45-50 minuten of tot dat gebak goudbruin is.<br />
Verwarm voor de custard de melk en room in een steelpan op middelhoog vuur tot net onder het kookpunt. Klop de eierdooiers, maizena en suiker door elkaar en schenk het warme roommengsel erbij. Schenk in een schone steelpan en laat al roerend op laag vuur zachtjes 4-5 minuten koken tot de custard aan de achterkant van een lepel blijft hangen. Neem de pan van het vuur en voeg chocolade toe en roer tot het mengsel glad is.<br />
Snijd de pruimenplaatkoek en serveer met warme chocoladecustard.Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-27000027584004969602015-09-22T15:46:00.001+02:002015-09-22T15:46:06.167+02:00Garnalen met pasta1. Ui en knoflook snipperen en even in de olie bakken<br />
2. Garnalen toevoegen<br />
3. Spinazie toevoegen<br />
4. Creme fraiche erbij<br />
5. Tomaat in kleine stukjes erbij<br />
6. Nootmuscaat<br />
7. Venkel of peterselie erbij<br />
<br />
KlaarDr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-35419085234784023462015-09-08T22:10:00.001+02:002015-11-30T20:30:15.046+01:00Appelplaatkoek<div class="s2" style="font-size: 18px; line-height: 21px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdn150dIMlHtSp-CWkN8rK6ZKwgi_TAhvzdAEQUvTKJhDQuH6NPsxgC3aVIV5VjPrQShQPbpDJAU8cnvoFS6egM8T2zX9A2EEOr32G57VGUqPuLmAmtYTr83oi3clRKPgg0wyek03rJG1/s1600/IMG_5609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsdn150dIMlHtSp-CWkN8rK6ZKwgi_TAhvzdAEQUvTKJhDQuH6NPsxgC3aVIV5VjPrQShQPbpDJAU8cnvoFS6egM8T2zX9A2EEOr32G57VGUqPuLmAmtYTr83oi3clRKPgg0wyek03rJG1/s320/IMG_5609.JPG" width="320" /></a></div>
<br />
<br />
<span class="s3" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Appelplaatkoek</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s3" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Recepte via Nieke!</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<br /></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">500 gram zelfrijzend bakmeel</span></span></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">200 gram havermout</span></span></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">400 gram margarine</span></span></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">4</span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">00 gram lichte basterdsuiker</span></span></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">1200 </span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">gram appels (elstar)</span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;"> geschild</span></span></div>
<div class="s6" style="font-size: 18px; margin-bottom: 0px; margin-left: 72px; margin-top: 0px; text-indent: -18px;">
<span class="s4" style="font-family: "symbol"; font-size: 12px; line-height: 14px;">• </span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Kaneel</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<br /></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<br /></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Verwarm de oven voor op 175 graden.</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Bakmeel, havermout en suiker in schaal doen.</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Boter smelten en daarna toevoegen en mengen. </span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">2/3 deel verdelen over de bakplaat (bakplaat bekleed met bakpapier). Appels schillen en in blokjes of schijfjes snijden en mengen</span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;"> met kaneel en</span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;"> verdelen over deeg. </span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">De rest van het deeg verkruimelen over de appel. </span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">Zorg dat vooral de zijkanten bedekt zijn met deeg; daar verbranden de appels het snelst.</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;">60 minuten bakken in de oven.</span></span><span class="s5" style="font-family: "verdana"; font-size: 12px; line-height: 14px;"><span class="bumpedFont15" style="font-size: 1.5em; line-height: 21px;"> (Eerst 50 min en dan kijken of langer nodig is)</span></span></div>
<div class="s2" style="font-size: 18px; line-height: 21px;">
<br /></div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-32676929742958511922014-07-27T17:04:00.003+02:002014-07-27T17:06:43.519+02:00Kip met port en knoflook<span style="font-size: 14px;">Bereidingstijd: ca. 1 uur + 10 minuten </span><br />
<br />
<span style="font-size: 14px;"></span>
<div>
<div style="background-color: transparent; border: medium none; color: black; text-align: left; text-decoration: none;">
<br />
Bron: <span style="font-size: 14px;">Foodies Magazine/</span> <a href="http://muplovesfood.webnode.nl/pasta/?utm_source=copy&utm_medium=paste&utm_campaign=copypaste&utm_content=http%3A%2F%2Fmuplovesfood.webnode.nl%2Fpasta%2F">http://muplovesfood.webnode.nl/pasta/</a><br />
<br />
<span style="font-size: 14px;"><u>Ingrediënten voor 4 personen:</u></span><br />
<table cellpadding="1" cellspacing="1" class="basic" style="width: 500px;"></table>
<table cellpadding="1" cellspacing="1" class="basic" style="width: 500px;"><tbody></tbody></table>
<table cellpadding="1" cellspacing="1" class="basic" style="width: 500px;"><tbody>
<tr></tr>
</tbody></table>
<table cellpadding="1" cellspacing="1" class="basic" style="width: 500px;"><tbody>
<tr><td><ul>
<li>
<span style="font-size: 14px;">4 kippenpoten</span></li>
<li>
<span style="font-size: 14px;">1 bol knoflook</span></li>
<li>
<span style="font-size: 14px;">zout en peper</span></li>
<li>
<span style="font-size: 14px;">1 el olie</span></li>
<li>
<span style="font-size: 14px;">1 el boter</span></li>
<li> <span style="font-size: 14px;">250 ml witte port</span></li>
<li>
<span style="font-size: 14px;">250 ml slagroom</span></li>
<li>
<span style="font-size: 14px;">2 takjes rozemarijn </span></li>
<li>
<span style="font-size: 14px;">2 wortels</span></li>
<li>
<span style="font-size: 14px;">400 gr tagiatelle</span></li>
<li>
<span style="font-size: 14px;">half bosje peterselie </span></li>
</ul>
</td></tr>
</tbody></table>
<table cellpadding="1" cellspacing="1" class="basic" style="width: 500px;"><tbody>
<tr><td></td></tr>
</tbody></table>
<span style="font-size: 14px;">1. Snijd de kippenpoten
op het gewricht doormidden. Halveer de bol knoflook. Bestrooi de kip
met zout en peper. Verhit de olie en de boter in een braadpan en braad
er de kip en de knoflook ca. 8 minuten rondom in. Blus af met de port en
voeg de slagroom en de rozemarijn toe. Stoof de kip in ca. 50 minuten
gaar met de deksel op de pan.</span><br />
<br />
<span style="font-size: 14px;">2. Schil de wortels en
snijd ze in plakken. Voeg de wortels na ca. 30 minuten toe aan de kip en
leg de deksel weer op de pan. Kook de tagiatelle volgens de
aanwijzingen op de verpakking beetgaar in water met wat zout.</span><br />
<br />
<span style="font-size: 14px;">3. Was de peterselie en
schud hem goed droog. Hak de peterselie fijn. Giet de pasta af en meng
er de peterselie doorheen. Breng op smaak met zout en peper. Serveer de
gestoofde kip en de wortels met de pasta en schep er wat van de saus
overheen.</span></div>
</div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-87620682196216915222014-01-19T20:40:00.000+01:002014-01-19T20:40:09.161+01:00Paddestoelen fritatta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuR368KOF8SpnXNKoju-hVFpKrhe1D1DLCSa7XnTq5gYwOOUnRC298lL9UQslUJ7kz_bKbsIJF0-cjqnphfmuPfLLf_kC5uS-onyTqnnAnpWJHLIMDbs1IyMP0Jz7sYG_74KKeiuKzlPW/s1600/photo(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinuR368KOF8SpnXNKoju-hVFpKrhe1D1DLCSa7XnTq5gYwOOUnRC298lL9UQslUJ7kz_bKbsIJF0-cjqnphfmuPfLLf_kC5uS-onyTqnnAnpWJHLIMDbs1IyMP0Jz7sYG_74KKeiuKzlPW/s1600/photo(7).JPG" height="320" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
200 gr gemengde paddenstoelen <br />1 zoete ui<br />
1 bakje spek <br />2 eieren <br />100 ml crème fraîche<br />
80 gr geraspte belegen kaas<br />
1 el boter <br />
peterselie<br />peper en zout<br /><br />Verwarm de oven voor op 200°C. Snijd de paddenstoelen in stukjes. Snipper de ui. Bak de ui in boter 2 minuten. Voeg dan de spek en paddenstoelen toe. En bak ze tot ze mooi bruin zijn. Voeg peper en zout naar smaak toe. En doe het mengsel in de bakvorm. Roer de eieren, slagroom en kaas goed door elkaar en giet het over het paddenstoelen-mengsel. Zet de schotel 20 minuten in de oven tot de bovenkant een mooie bruine korst heeft. Bestrooi met gehakte peterselie. Als de bovenkant te snel donker word, bedek de schotel dan aluminiumfolie.<br /><br />
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-71839784270009998212014-01-01T20:57:00.000+01:002014-01-01T21:22:58.004+01:00Stoofpot met gedroogde pruimen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qx2LBg9kvsrUt2d1E0fb86KDIfUAd-jZjc1WOkcbAt8qE6gX1WFLrBHuzxH7OxcANL0hmn44FM1VfQKKhMZuB_COM4nogyJInGDPkcNiwP9lczTsxoBXrnR8Meribs_B4oHjr6JQDoMK/s1600/photo(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3qx2LBg9kvsrUt2d1E0fb86KDIfUAd-jZjc1WOkcbAt8qE6gX1WFLrBHuzxH7OxcANL0hmn44FM1VfQKKhMZuB_COM4nogyJInGDPkcNiwP9lczTsxoBXrnR8Meribs_B4oHjr6JQDoMK/s320/photo(6).JPG" width="320" /></a></div>
<br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">Voor 3-4 personen </span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">400 g goede kwaliteit rundervlees voor stoofpot, in blokjes gesneden </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">4 kleine of 2 grotere wortels, in 0.5cm plakken gesneden</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">2 zoete uien</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">1 klein flesje rode wijn</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">300 ml </span></span><span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span title="2 cups low sodium chicken stock">kippenbouillon</span></span> </span></span><span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">4 </span></span><span class="" id="result_box" lang="nl"><span title="2 garlic cloves, crushed">tenen knoflook, geperst</span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 sprigs fresh thyme">4 takjes verse tijm</span><span title="1 bay leaf"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 bay leaf">2 laurierbladeren </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 bay leaf">2</span><span title="1 sprig rosemary"> takjes rozemarijn</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 sprig rosemary">2 </span><span title="1 sprig fresh parsley">takjes verse peterselie</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span title="½ tablespoon tomato paste (this one is SCD legal)">1 klein blikje tomatenpuree </span></span></span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">1 kleine pompoen, in blokjes</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes">5-10 gedroogde pruimen, gehalveerd (afhankelijk of je het wat zoeter wilt)</span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 tablespoons golden raisins">2 eetlepels gele rozijnen</span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 tablespoons golden raisins">zeezout, peper</span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 tablespoons golden raisins">olijfolie en boter</span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"></span></span><span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span class="" id="result_box" lang="nl"><span class="hps">Bak
eerst de ui samen met knoflook en rundvlees, voeg wortels, tomatenpuree, wijn, bouillon en kruiden toe.</span></span></span></span></span><span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span class="" id="result_box" lang="nl"><span class="hps"> </span></span></span></span></span><span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span class="" id="result_box" lang="nl"><span class="hps">Zet onder de deksel op een lage vuur en kook voor 1uur. Vervolgens voeg pompoenblokjes, pruimen en rozijnen toe. Kook nog zachtjes voor 1 uur tot dat vlees gaar is.</span></span></span></span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="1-1/2 pounds lamb top round roast – trimmed of fat and cut into 2 inch cubes"><span class="" id="result_box" lang="nl"><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span class="" id="result_box" lang="nl"><span class="hps">Serveer met alles wat je er blij lekker lijkt, ik heb laatst pastinaak/aardappel/gepofte knoflook puree bij gemaakt en het was echt goed!</span></span></span> </span></span></span></span></span><span title="½ teaspoon freshly ground pepper"></span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-72265817598199108742013-12-09T19:50:00.002+01:002013-12-09T19:52:07.145+01:00Bosbessen panna cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX4XSF-hnd7EcSgbfT36WPkMuGRENjrDhkqyqqGWKRiyCHqfn4YGI1GqTwlf9FElYJrzA9Vw07YeXI1PvfTW8q_hpJ1FlRFybtG0bYXPYsBIdI3OIca8Y2AhZh3fDvOmGn_K8Q-RXOh0J/s1600/photo(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX4XSF-hnd7EcSgbfT36WPkMuGRENjrDhkqyqqGWKRiyCHqfn4YGI1GqTwlf9FElYJrzA9Vw07YeXI1PvfTW8q_hpJ1FlRFybtG0bYXPYsBIdI3OIca8Y2AhZh3fDvOmGn_K8Q-RXOh0J/s320/photo(5).JPG" width="320" /></a></div>
<br />
<span class="" id="result_box" lang="nl"><span title="Składniki na 4 porcje:">voor 4 porties :</span><span title="200 g jagód lub borówek amerykańskich">300 g bosbessen</span><span title="świeżo wyciśnięty sok z połowy niedużej cytryny"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="świeżo wyciśnięty sok z połowy niedużej cytryny">vers geperste sap van een halve citroen</span><span title="60 g cukru"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="60 g cukru">60 g suiker</span><span title="300 ml śmietany kremówki 36%"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="300 ml śmietany kremówki 36%">300 ml slagroom</span><span title="100 ml mleka"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="100 ml mleka">100 ml melk</span><span title="3 łyżeczki żelatyny w proszku"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="3 łyżeczki żelatyny w proszku">3 theelepels gepoederde gelatine</span><span title="1/4 szklanki gorącej wody"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1/4 szklanki gorącej wody">1/4 kopje heet water</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1/4 szklanki gorącej wody"><br /></span><span title="Dodatkowo:">daarbij om te versieren :</span><span title="150 ml śmietany kremówki 36%, schłodzonej">150 ml opgeklopte slagroom</span><span title="1 łyżeczka cukru pudru"></span><span title="jagody lub borówki amerykańskie, do dekoracji"> en bosbessen</span></span><br />
<span class="" id="result_box" lang="nl"><span title="jagody lub borówki amerykańskie, do dekoracji"></span></span><br />
<span class="" id="result_box" lang="nl"><span title="jagody lub borówki amerykańskie, do dekoracji"></span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="jagody lub borówki amerykańskie, do dekoracji">Plaats de bosbessen in een kleine pan samen met citroensap en suiker.</span><span title="W małym garnuszku umieścić jagody, sok z cytryny, cukier."> </span></span><span class="" id="result_box" lang="nl"><span title="Doprowadzić do wrzenia, zdjąć z palnika, zmiksować blenderem.">Breng aan de kook, haal van het vuur en pureer in een blender. </span><span title="Przestrzeć przez sitko by pozbyć się skórek.">Zeef de huidjes eruit.</span><span title="Żelatynę rozpuścić w gorącej wodzie.">Los de gelatine in heet water.</span><span title="Do drugiego garnuszka wlać śmietanę kremówkę, mleko, doprowadzić do wrzenia, zdjąć z palnika.">Doe de room en melk in de tweede pot, breng aan de kook en vervolgen haal van het vuur. Voeg de bessen mengsel en gelatine. Meng alles goed door. Laat afkoelen tot op kamertemperatuur, roer van tijd tot tijd. Zodra het dikker begint te worden giet het in 4 glazen schaaltjes. Laat het hele nacht in de koelkast afkoelen.</span></span><br />
<span class="" id="result_box" lang="nl"><span title="Schłodzić przez całą noc w lodówce.">Voor volgende dag: maak een verse slagroom en plaats een toefje boven elk toetje. Versier losjes met de bosbessen.</span><span title="Wyłożyć na panna cottę, ozdobić jogodami."></span></span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-42505456608069363012013-11-24T15:07:00.000+01:002013-11-24T15:07:00.159+01:00 Paddenstoelen LasagnaZeer chick! Erg lekker maar opletten, ook zeer vullend, dus niet te grote porties!<br />
Het is beter om bij kleinere porties een soepje als vooraf of een salade ernaast te serveren.<br />
<br />
Voor 4 personen<br />
<br /><span itemscope="" itemtype="http://schema.org/Recipe"></span>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps">3</span> flinke <span class="hps">eetlepels</span> <span class="hps">boter</span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps">2 zoete uien</span><span class="">, fijngesneden</span><span class="hps"> </span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps">500g wilde paddenstoelen</span> <span class="hps">gemengd met champignons,</span><span class="hps"></span> <span class="hps">in dikke plakken</span> </span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl">Scheut witte wijn</span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl">125 ml crème fraîche </span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl">1 bos peterselie</span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl">1 doosje verse lasagnabladen</span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl">150-180 g schimmelkaas, het beste zou een geurige camembert of taleggio zijn, in plakjes</span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps">Zout</span><span class="hps"> en</span></span><span class="" id="result_box" lang="nl"><span class="hps"> vers gemalen</span><span class="hps"></span></span><span class="" id="result_box" lang="nl"><span class="hps"> peper</span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps">Een beetje peccorinokaas, geraspt </span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"> </span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.">Verwarm de oven voor op 180°C en besmeer de bodem van een lasagna-ovenschaal met wat crème </span></span></span></span><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish."><span itemscope="" itemtype="http://schema.org/Recipe"><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.">fraîche</span></span></span></span></span>.</span></span></span></span><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish."> Smelt boter in een pan, voeg ui en vervolgens paddenstoelen toe. Breng op smaak met zout en peper. Als de paddenstoelen geslonken zijn, voeg peterselie toe en schenk wat witte wijn in de pan. Als de wijn gevaporiseerd is voeg 2-3 lepels crème </span></span></span></span><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish."><span itemscope="" itemtype="http://schema.org/Recipe"><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.">fraîche</span></span></span></span></span> in de pan toe. Let op dat de paddenstoelen niet te vochtig worden. </span></span></span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish."> </span></span></span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.">Leg 1/3 van de lasagnabladen en vervolgens 1/2 van de paddenstoelen </span></span></span></span><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish."><span itemscope="" itemtype="http://schema.org/Recipe"><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish.">in een ovenschaal. Daarop 1/2 van de schimmelkaas. Herhaal de handeling en leg aan het einde de 3e laag van lasagnabladeren bovenop. Daarop resterende crème fraîche en bestrooi met peccorino. </span></span></span></span></span> </span></span></span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Stir in the parsley and season with salt and pepper."> </span><span title="Drain and pat dry."><br /></span><span title="Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes.">Bak lasagne gaar in </span></span></span></span><span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><span title="Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes.">de oven gedurende 25 minuten. L</span><span title="Cover loosely and let rest for 15 minutes before serving.">aat paar minuten rusten voor het serveren.</span></span> </span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"> </span></span></div>
<div class="two-columns" id="ingredients">
<span class="" id="result_box" lang="nl"><span class="hps"> </span><br /> <span class="hps"><br /></span></span></div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-29417452800719003762013-11-16T23:59:00.000+01:002013-11-17T15:49:39.305+01:00Gevulde pompoen met appel, pastinaak en pecannoten <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrL1B35lpCD0ExmAhcW3mO2AQJqxnL1fZmsWFvyld0Vbu7Cv-Qy8zVj8tIq6Ams5Dv5TAcvaOCGMlBSDf2B8SAjabZgzJi2yxp2yRiN2aMBZQ3s_oagHtAdySFmzPS-BP5LaRGoeZBtXv/s1600/photo-12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrL1B35lpCD0ExmAhcW3mO2AQJqxnL1fZmsWFvyld0Vbu7Cv-Qy8zVj8tIq6Ams5Dv5TAcvaOCGMlBSDf2B8SAjabZgzJi2yxp2yRiN2aMBZQ3s_oagHtAdySFmzPS-BP5LaRGoeZBtXv/s320/photo-12.JPG" width="320" /></a></div>
<br />
Voor 2 personen<br />
<br />
Het is echt lekker, najaars en totaal niet te zoet. Vrij snel te maken! <br />
<br />
<span class="" id="result_box" lang="nl"><span title="3 small acorn squash"> 1 kleine (groene) pompoen, in lengte gehalveerd</span><span title="2 Cups peeled and diced parsnip ( two medium sized)"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 Cups peeled and diced parsnip ( two medium sized)">2 kleine of 1 grote pastinaak, in blokjes</span><span title="1 Cup Italian or soy sausage, browned"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 Cup Italian or soy sausage, browned">200 g verse worst om op te bakken</span><span title="1 Cup diced apple ( fuji or gala)"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 Cup diced apple ( fuji or gala)">2 kleine of 1 grotere appel, in blokjes</span><span title="1/2 onion, diced"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1/2 onion, diced">1 ui, in blokjes gesneden</span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 Cup (packed) chopped kale">2 handvol fijngesneden boerenkool</span><span title="2 T packed, chopped sage"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 T packed, chopped sage">2 theelepels fijngesneden salie</span><span title="2 T Maple syrup"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 T Maple syrup">2 theelepels ahornsiroop </span><span title="1/2 Cup maple glazed pecans (recipe below) or toasted pecans"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1/2 Cup maple glazed pecans (recipe below) or toasted pecans">1 handvol geglazuurde pecannoten ( recept hieronder )</span><span title="3T Olive oil"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="3T Olive oil">3 theelepels olijfolie</span><span title="Splash white wine, or hard cider"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="Splash white wine, or hard cider">Scheut witte wijn</span><span title="kosher salt"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="kosher salt">zout</span><span title="Pepper"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="Pepper">peper</span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="fresh nutmeg"><span class="" id="result_box" lang="nl"><span title="Preheat oven to 400F">Verwarm de oven op 200 graden.</span><span title="Cut Acorn Squash lengthwise and scoop out seeds with a spoon.">Halveer pompoen in lengte en verwijder zaden met een lepel. </span><span title="Brush insides with a mix of 1 T olive oil and 1 T maple syrup.">Besmeer binnenkant met een mix van 1 theelepel olijfolie en 1 theelepel ahornsiroop. </span><span title="Sprinkle generously with salt and pepper and lay skin side up on a greased baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork.">Bestrooi
royaal met zout en peper en leg pompoen met de huid naar boven op een bakpapier in een hete oven gedurende 30-40 minuten (totdat ie zacht is, afhankelijk van de grootte van pompoen, je moet de huid makkelijk met een vork kunnen doorprikken). </span><span title="Place in a baking dish."><br /></span><span title="While squash is roasting in the oven, brown Italian sausage ( or soy sausage), set aside and wipe out pan.">Terwijl pompoen in de oven zit, bak de binnenkant van de worstjes in een de pan. </span><span title="In the same pan, saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes.">Nadat vlees bruin is geworden haal het eruit. Bak de pastinaak en uien in 2 theelepels olijfolie in de zelfde pan, ongeveer 10 minuten. Voeg vervolgens </span><span title="Add apples and sage, and saute 5 more minutes, until apples are tender.">appels en salie en bak nog 5 minuten, tot de appels gaar zijn. </span><span title="You may need to add a little more olive oil.">Het kan nodig zijn om een beetje meer olijfolie toe te voegen. Bestrooi r</span><span title="Generously Salt and Pepper to taste.">oyaal met zout en peper naar smaak. </span><span title="Splash with a little white wine and add kale and pecans.">Schenk wat witte wijn eroverheen en voeg boerenkool en pecannoten toe. </span><span title="When wine has evaporated, add 1 T maple syrup.">Als wijn verdampt is, voeg 1 theelepel ahornsiroop toe. </span><span title="Add sausage back in and taste for salt.">Voeg worst terug in bestrooi naar smaak met zout en peper.</span><span title="Fill the squash with the apple parsnip sausage mixture and place in a 350 F until heated through (about 15 minutes)"> Haal pompoen uit de oven en vul hem met de mengsel van appel, pastinaak en worst</span>.</span></span></span><br />
<br />
<span class="" id="result_box" lang="nl"><span title="fresh nutmeg"><span class="" id="result_box" lang="nl"><span title="Maple Pecans"><u>Geglazuurde pecannoten</u> (die kan je naast de pompoen in de oven roosteren!)</span></span></span></span><br />
<span class="" id="result_box" lang="nl"><span title="fresh nutmeg"><span class="" id="result_box" lang="nl"><span title="Maple Pecans"></span></span></span></span><br />
<span class="" id="result_box" lang="nl"><span title="fresh nutmeg"><span class="" id="result_box" lang="nl"><span title="Maple Pecans">Besprenkel de pecannoten met wa</span><span title="In a small bowl lightly coat pecans with maple syrup.">t ahornsiroop (1-2 theelepels). </span><span title="Add a pinch of salt and cracked pepper.">Voeg een snufje zout en peper.</span></span></span></span><br />
<span class="" id="result_box" lang="nl"><span title="fresh nutmeg"><span class="" id="result_box" lang="nl"><span title="Add a pinch of salt and cracked pepper.">Leg op een bakpapier en </span><span title="Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.">bak ze 15-20 minuten op 200 graden. Dan zijn ze lekker knapperig. Je kan ze net zo goed als een snack of in een salade gebruiken.</span></span></span></span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-4498536393627228122013-11-14T14:11:00.001+01:002013-11-14T14:14:19.231+01:00Worteltjestaart van Leonie<style>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Bron: Leonie - mijn lieve VK collega! </span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Deeg:</span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">300 gram boter<span style="mso-tab-count: 5;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">300 gram fijne kristalsuiker<span style="mso-tab-count: 3;"> </span><span style="mso-tab-count: 1;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">50 gram bruine basterdsuiker<span style="mso-tab-count: 3;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Zakje vanillesuiker<span style="mso-tab-count: 5;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Snufje zout</span><br />
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-tab-count: 4;"> </span></span>4 eieren </div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-tab-count: 6;"></span></span>300 gram zelfrijzend bakmeel </div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-tab-count: 3;"></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">2 theelepels kaneel<span style="mso-tab-count: 4;"> </span>
<span style="mso-tab-count: 1;"> </span></span>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">1 theelepel kruidnagelpoeder<span style="mso-tab-count: 3;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">1 theelepel gemberpoeder<span style="mso-tab-count: 4;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">1 ½ theelepel bakpoeder<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">350 gram geraspte wortel<span style="mso-tab-count: 4;"> </span></span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">100 gram gehakte pecan- of walnoten</span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">100 gram rozijnen</span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Glazuur:</span></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">125 gram poedersuiker</span> </span></div>
<div class="MsoNoSpacing">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">zakje vanillesuiker</span> </span></div>
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{mso-style-type:export-only;
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 eetlepel sinaasappelsap</span> </span></div>
<div class="MsoNoSpacing">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
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{mso-style-type:export-only;
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">1 geraspte schil van een </span>
</span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">halve sinaasappel</span> </span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Marsepein worteltjes:</span></div>
<div class="MsoNoSpacing">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">klein stukje oranje marsepein</span> </span></div>
<div class="MsoNoSpacing">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: NL; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
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<br /></div>
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<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Vet een bakvorm doorsnede 26 cm in en bestrooi hem licht met
paneer- of griesmeel. Verwarm de oven voor op 180 graden. </span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Klop de boter zacht met de suiker, vanille en het zout</span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Klop met de mixer 1 voor 1 de eieren.</span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Meng de specerijen en het bakpoeder door het bakmeel en schep
dit voorzichtig door het beslag.</span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>Rasp de wortel en schep
die samen met de noten en rozijnen door het beslag.</span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Doe alles in de bakvorm en dek deze af met aluminiumfolie. Zet
dit in de oven en bak de taart in ruim<span style="mso-spacerun: yes;"> </span>1
½ uur gaar in het midden van de oven. Verwijder na een uur het aluminiumfolie.
Prik er met een naald in om te kijken of de taart gaar is. </span></div>
<div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span lang="NL" style="font-family: "Maiandra GD","sans-serif"; font-size: 12pt;">Maak ondertussen een zacht glazuur door de poedersuiker met de
boter, roomkaas, crème fraiche, vanille geraspte sinaasappel en sinaasappelsap
romig te kloppen. Spatel het glazuur over de taart wanneer deze is afgekoeld.
Versier de taart eventueel met marsepeinen worteltjes. </span></div>
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Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-88990803640348401092013-11-09T13:13:00.000+01:002013-11-09T13:13:09.601+01:00EclairsBron: Smulweb<br />
<br />
Soezendeeg: <br /> 200 ml water <br /> 100 g boter <br /> 150 g witte bloem <br /> 4 eieren <br /><br /> <b> </b>Banketbakkersroom: <br /> 0.5 liter melk <br /> 1 vanillestokje <br /> 100 g suiker <br /> 4 eierdooiers <br /> 4 eiwitten <br /> 43 g maizena <br /><br /> <b> </b>Chocoladeglazuur: <br /> 125 g melkchocolade <br /> 100 g bloemsuiker <br /> 25 a 30 ml light room (afhankelijk van de consistentie van het chocoladeglazuur)<br /> 2 eetlepels koud water <br />
<div class="">
<div id="semilo-needtoknow">
</div>
<b> </b></div>
<div class="">
Soezendeeg: <br /><div class="instructions">
Breng het water met de boter aan de kook. <br /> Voeg in 1 keer de bloem toe en roer goed om klonters te voorkomen. <br /> Laat op het vuur drogen - je bekomt een deegbal. <br /> Neem de kookpot van het vuur. Voeg 1 voor 1 de hele eieren toe. Roer steeds goed alvorens een volgend ei toe te voegen. <br />
Spuit het deeg dmv een spuitzak op het bakpapier - 7.5 cm lang en 1 cm
breed of ronde toefjes 3 cm diam zoals op de foto. Laat voldoende plaats
tussen de toefjes - alles zwelt ongeveer 1.5 keer! <br /> Bak de soezen in een voorverwarmde oven gedurende 30 a 35 minuten bij 200?C. <br /><br /> <b> </b>Banketbakkersroom: <br /> Breng de melk met de vanillestok aan de kook. Schraap het binnenste uit het vanillestokje. <br /> De suiker met de eierdooiers tot een ruban kloppen - dus lintvormig en bleek van kleur. <br /> Voeg dan aan de ruban de maizena toe en klop die eronder (doe deze bewerking in een kookpot die je kan verwarmen). <br /> Klop de eiwitten tot sneeuw. <br /> Zeef de warme melk en voeg die aan de ruban toe. <br /> Meng goed op het vuur - onder voortdurend roeren. Laat het beslag even ploffen. <br /> Neem van het vuur, laat iets afkoelen en roer snel de tot sneeuw geklopte eiwitten eronder. <br /> Let op: de banketbakkersroom moet nog warm in de soezen gespoten worden (anders heb je brokken of klonters)! <br />
Je kan een opening maken in de soezen en de banketbakkersroom erin
spuiten of je kan zoals op de foto de soezen doorsnijden en dan
opvullen. <br /><br /> <b> </b>Chocoladeglazuur: <br /> In een steelpannetje de in stukken gehakte chocolade smelten op zeer laag vuur (kleinste stand). <br /> Wanneer volledig gesmolten de suiker toevoegen. <br /> Wanneer onder geroerd, de room toevoegen - geleidelijk. <br /> Als alles goed vermengd is, het koude water heel geleidelijk aan het chocolademengsel toevoegen. <br /> Schep het glazuur over de hoedjes van de soezen - of dompel deze in het glazuur - wanneer het nog warm is. </div>
</div>
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-69587092335878895642013-10-22T13:32:00.000+02:002013-10-22T13:32:26.681+02:00Kip à la BaconVoor 2 personen:<br />
<br />
<span class="" id="result_box" lang="nl"> <span class="hps">100 - 150 g spekjes</span><span class="hps"></span><br /><span class="hps">1</span> zoete <span class="hps">ui</span>, <span class="hps">fijngesneden</span><br /><span class="hps">2</span> <span class="hps">preien</span>, in ringen gesneden<span class="hps"></span><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="nl"><span class="hps">1</span> <span class="hps">bakje</span> <span class="hps">champignons</span>, <span class="hps">gehalveerd</span><br /><span class="hps">1</span> <span class="hps">rode paprika</span>, <span class="hps">in blokjes gesneden</span><br /><span class="hps">2</span> (bio)<span class="hps">kipfilets</span>, <span class="hps">in blokjes gesneden</span><br />100 ml <span class="hps"></span><span class="hps"> witte wijn</span><br /><span class="hps">1</span> <span class="hps">kleine kan</span> <span class="hps">kokosmelk</span></span><br />
<span class="" id="result_box" lang="nl"><span class="hps"> </span></span><span class="" id="result_box" lang="nl"><span class="hps">Rijst, gekookt op een gebruikelijke manier of naanbrood</span></span><br />
<span class="" id="result_box" lang="nl"><span class="hps"><span class="" id="result_box" lang="nl"><br /><span class="hps">Verhit</span> <span class="hps">een grote koekenpan</span> <span class="hps">op middelhoog vuur</span>. <span class="hps">Voeg de gehakte</span> <span class="hps">spek</span> <span class="hps">toe en bak</span> <span class="hps">semi</span> <span class="hps">krokant</span>, zet opzij<span class="hps"></span>. Laat 2 lepels spekvet in de pan en <span class="hps">voeg de ui</span> <span class="hps">en de</span> <span class="hps">prei</span> <span class="hps">in de pan</span> toe <span class="hps">en bak</span> <span class="hps">gedurende</span> <span class="hps">3</span> <span class="hps">minuten.</span><span class=""></span> <span class="hps">Voeg</span> <span class="hps">kip</span>, <span class="hps">champignons</span> <span class="hps">en</span> <span class="hps">rode</span> <span class="hps">paprika</span> toe. <span class="hps">Kook nog</span> <span class="hps">5</span> <span class="hps">minuten</span>. <span class="hps">Voeg</span> <span class="hps">witte</span> <span class="hps">wijn</span> <span class="hps">toe en kook tot</span> <span class="hps">wijn</span> <span class="hps">bijna verdampt is</span><span class="hps"></span>. <span class="hps">Voeg de</span> <span class="hps">kokosmelk toe</span> <span class="hps">en kook</span> <span class="hps">tot het dik wordt</span>. <span class="hps">Breng op smaak met</span> <span class="hps">zout en peper</span>. Serveer met rijst op naanbrood.</span> </span></span><br />
Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-13533564215787724402013-10-22T13:08:00.003+02:002013-10-22T13:08:47.384+02:00Warme tonijnsalade<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU708I4saizPD2s8xxX78sgPqxkCwqHzEXTdSTWo7Hh56urw6gSn_VaeaGYRJcChYCN_tXwGYCkmdRUneLVqGzNsxP0QAZtuu-zF4efKQA2pcSUqb5MWA9eDX2BFtVNXh1sWQhw3XmZ6HQ/s1600/photo-10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU708I4saizPD2s8xxX78sgPqxkCwqHzEXTdSTWo7Hh56urw6gSn_VaeaGYRJcChYCN_tXwGYCkmdRUneLVqGzNsxP0QAZtuu-zF4efKQA2pcSUqb5MWA9eDX2BFtVNXh1sWQhw3XmZ6HQ/s320/photo-10.JPG" width="320" /></a></div>
<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Voor 2 personen:</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients"> </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">150 g boontjes of bimi</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 handvol (bio)cherry tomaatjes, gehalveerd</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">100 g zwarte olijven</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">100 g geroosterde paprika's (mag uit een potje)</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">handvol basilicumblaadjes</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 goede kwaliteit tonijnsteaks </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">2 (bio)eieren </span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Olijfolie</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Zout en peper</span></div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">Balsamicoazijn</span></div>
<div class="two-columns" id="ingredients">
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</div>
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<span class="" id="result_box" lang="nl"><span title="Preheat the oven to 400°.">Verwarm de oven op 200 °C. </span><span title="Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.">Kook de boontjes of bimi 4 minuten kapperig, giet ze af.</span></span></div>
Leg de tomaten, boontjes/bimi, olijven en paprika in een bakpan. Ertussen ook de tonijnsteaks. Besprenkel royaal met olijfolie en bestrooi met zout en peper.<br />
<span itemscope="" itemtype="http://schema.org/Recipe">Leg 2 kleine remekins (schaaltjes die in de oven kunnen) ook in de bakpan, breek de eieren erin. Besprenkel ook met olijfolie en bestrooi met zout en peper.</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">Rooster alles gedurende 15 minuten zodat tonijn niet te gaar wordt en dat de eiwitten gestold zijn, dooiers moeten nog vloeibaar zijn. Als je geen remekins hebt kan je gewoon spiegeleieren maken!</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">Als alles klaar is voeg de basilicumblaadjes toe en besprenkel met balsamicoazijn.</span><br />
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Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-77391310601320290342013-10-13T12:25:00.002+02:002013-10-13T12:27:30.577+02:00Winter salade<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r1E0vn6QplKkI0JMjuqkYZPPPjb6rQ60560vb_5EOpdr-zd3m5vFYsn1euFMEQVwREe8V9NXqGOjQiWJCBZCoCey51Q-fegU5YVhd2n256RODBRkNrOrFljB8r7ZXAv4mx_WCq2hpPht/s1600/photo-9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r1E0vn6QplKkI0JMjuqkYZPPPjb6rQ60560vb_5EOpdr-zd3m5vFYsn1euFMEQVwREe8V9NXqGOjQiWJCBZCoCey51Q-fegU5YVhd2n256RODBRkNrOrFljB8r7ZXAv4mx_WCq2hpPht/s320/photo-9.JPG" width="320" /></a></div>
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Bron: <a href="http://www.rachelkhoo.com/" target="_blank">Rachel Khoo</a>'s eerste kookboek <a href="http://www.amazon.co.uk/Little-Paris-Kitchen-Classic-approach/dp/0718158113" target="_blank">"The Little Paris Kitchen"</a> <br />
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Wel aangepast ;-) en ah zoooo lekker!<br />
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<span class="" id="result_box" lang="nl"><span title="Winter salad"></span><span title="For two for dinner you will need (or four as a starter):">Maaltijd salade voor twee</span></span><br />
<span class="" id="result_box" lang="nl"><span title="4 carrots (if you can get multicoloured once it always enhances the visual experience)">4 wortels </span><span title="2 parsnips"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 parsnips">2 pastinaken</span><span title="1/2 a beetroot"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1/2 a beetroot">1 gekookte rode biet, in zeer dunne plakjes gesneden</span><span title="2 dessert apples"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 dessert apples">2 kleine zure appels</span><span title="2 tbsp sunflower oil"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 tbsp sunflower oil">olijf</span></span><span class="" id="result_box" lang="nl"><span title="2 tbsp sunflower oil">olie, </span><span title="salt">zout</span><span title="100 g lardons or thickly cut smoked bacon"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="100 g lardons or thickly cut smoked bacon">100-150 g spekjes </span><span title="2 handful of frisee salad, or any salad but frisee is nice crunchy and has a slight bitter taste that goes well with the sweetness of this dish"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 handful of frisee salad, or any salad but frisee is nice crunchy and has a slight bitter taste that goes well with the sweetness of this dish">2
handvol van knapperige sla</span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 handful of frisee salad, or any salad but frisee is nice crunchy and has a slight bitter taste that goes well with the sweetness of this dish">150 g zachte geitenkaas</span><span title="Vinaigrette:"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="Vinaigrette:">vinaigrette</span></span><span class="" id="result_box" lang="nl"><span title="Vinaigrette:">:</span><span title="2 tbsp sunflower oil"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 tbsp sunflower oil">2 el olijfolie</span><span title="1 tbsp apple cider vinegar"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="1 tbsp apple cider vinegar">1 eetlepel balsamico azijn</span><span title="salt and pepper"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="salt and pepper">zout en peper naar smaak</span></span><br />
<span class="" id="result_box" lang="nl"><span title="salt and pepper"> </span><span title="--"><br /></span><span title="Cut the vegetables into bite size chunks, wait with the apple, toss the cut vegetable in a roasting tin with the sunflower oil and a generous pinch or two of salt (it can be a good idea to cut the beetroot sepearately and toss with a little">Snijd alle groente behalve biet en appels in behapbare brokjes. Gooi de
gesneden groente en de appels in een braadslee, besprenkel royaal met olie en zout. Leg ook spekjes ertussen. </span><span title="Roast for 25 min in a 200 degree hot oven after the 25 min add the cored and quartered apples to the tin and roast for another 20 min until tender and golden.">Bak alles circa 45 minuten in 200 graden. Schep af en toe!</span><span title="Make the Vinaigratte by mixing oil, vinegar and salt to taste."> Ondertussen maak de vinaigratte en snij de biet.</span></span><br />
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<span class="" id="result_box" lang="nl"><span title="To serve, arrange the roasted vegetables and apples on two plates, scatter the lardons/bacon on top.">Om te serveren: leg de sla op twee boorden, vervolgens geroosterde groenten, appels, gesneden biet en verkruimelde geitenkaas. Besprenkel alles met de vingegrette. Wat brood erbij.</span></span><br />
<span class="" id="result_box" lang="nl"><span title="To serve, arrange the roasted vegetables and apples on two plates, scatter the lardons/bacon on top."></span></span><span class="" id="result_box" lang="nl"><span title="Now pipe blobs of the mousse randomly around the plate and place a few salad leaves on top."><br /></span><span title="Bon Appetit!">Bon Appetit !</span></span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-9220121182593840922013-10-12T23:01:00.002+02:002013-10-22T19:28:59.458+02:00Gebakken zoete aardappels met ui, spek, rucola en eieren<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbX6ojLu17RDcKOYzKO6srG0XlMjFfJqA3rP2eFSYxOQd4A7eaZ5uRmUbphoDTyr2v-r7qgCHOezHYrPMt-1DxeC5qZct-J6-o0SuZLihvGFaddheLYWgvKPImxo9GvbkyMwSfjmmKcFm/s1600/photo-11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbX6ojLu17RDcKOYzKO6srG0XlMjFfJqA3rP2eFSYxOQd4A7eaZ5uRmUbphoDTyr2v-r7qgCHOezHYrPMt-1DxeC5qZct-J6-o0SuZLihvGFaddheLYWgvKPImxo9GvbkyMwSfjmmKcFm/s320/photo-11.JPG" width="320" /></a></div>
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<span class="" id="result_box" lang="nl"><span title="Serves 4">Voor 2 personen</span></span><br />
<span class="" id="result_box" lang="nl"><span title="Serves 4"><br /></span><span title="4 sweet potatoes">2 zoete (bio)aardappels</span></span><br />
<span class="" id="result_box" lang="nl"><span title="4 sweet potatoes"> </span><span title="Olive oil, to taste">Olijfolie</span></span><br />
<span class="" id="result_box" lang="nl"><span title="Olive oil, to taste"> </span><span title="Kosher salt and freshly ground black pepper, to taste">Zout en vers gemalen zwarte peper, naar smaak<br />150-200 gram (bio)spekjes</span><span title="½ lb. thick-cut bacon (about 6 slices)"></span><span title="2 large yellow onions, peeled and cut into thin slices"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="2 large yellow onions, peeled and cut into thin slices">1- 2 grote zoete uien, in dunne plakjes gesneden</span><span title="4 large eggs"> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="4 large eggs">2 (bio)eieren<br />1 zakje rucola</span></span><br />
<span class="" id="result_box" lang="nl"><span title="4 large eggs"> </span><span title="arugula (about 4 big handfuls)"><br /></span><span title="Preheat the oven to 400 degrees.">Verwarm de oven voor op 200 graden. Was de aardappels en w</span><span title="2."></span><span title="Scrub and dry the potatoes."></span><span title="Rub them with a little olive oil and sprinkle with salt and pepper.">rijf ze met een beetje olijfolie en bestrooi met zout en peper. </span><span title="Prick each sweet potato a few times with a fork and place it on a baking sheet.">Prik elke zoete aardappel een paar keer met een vork en leg het op een bakplaat . </span><span title="Bake until soft all the way through, 45 to 60 minutes.">Bak tot ze zacht zijn - 45 tot 60 minuten.</span><span title="3."></span><span title="While the potatoes are baking, warm a large skillet over medium heat and add the bacon in a single layer when hot."> </span></span><br />
<span class="" id="result_box" lang="nl"><span title="While the potatoes are baking, warm a large skillet over medium heat and add the bacon in a single layer when hot.">Terwijl de aardappels in de oven zijn, bak de spekjes in de pan. Nadat spekjes goudbruin zijn leg het opzij op een keukenrol. Bak vervolgens de ui in het overgebleven spekvet. Diep goudbruin en zeer zacht. Leg opzij onder een alufolie zodat ui en spekjes lekker warm blijven.</span><span title="Remove the bacon from the pan and lay it on a plate lined with a paper towel to drain."><br /></span><span title="4."></span><span title="Transfer the onions to a bowl and cover to keep warm."><br /></span><span title="Once the potatoes have finished roasting, warm the pan used to cook the bacon and onions over medium heat.">Zodra de aardappels klaar zijn, bak de spiegeleieren.</span></span><br />
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<span class="" id="result_box" lang="nl"><span title="Once the potatoes have finished roasting, warm the pan used to cook the bacon and onions over medium heat."></span></span><span class="" id="result_box" lang="nl"><span title="6."></span><span title="To serve, place one sweet potato on each plate.">Om te serveren: leg een zoete aardappel op elk bord. </span><span title="Split it down the middle and break it apart with a fork so the meat of each side is facing upward.">Snij door het midden maar niet door en door. </span><span title="Add a handful of arugula to each sweet potato.">Leg een handvol rucola op elke zoete aardappel</span></span><span class="" id="result_box" lang="nl"><span title="Add a handful of arugula to each sweet potato.">. </span><span title="Divide the onions between the sweet potatoes, piling them on top of the arugula.">Verdeel de ui en spek over de aardappels. Leg een spiegel ei op elke aardappel, bestrooi royaal met zout en peper.</span></span>Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0tag:blogger.com,1999:blog-323780487532954268.post-44853468992014798272013-09-29T16:38:00.001+02:002013-09-29T16:39:45.803+02:00Flauwelen pompoensoep met paddenstoelen en zure roomBron: Janneke Vreugdenhil "I <3 groente"<br />
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Wel een beetje aangepast...<br />
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Voor 4 personen:<br />
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2 biopompoen --> dan hoef je het niet te schillen <br />
olijfolie<br />
boter <br />
1 L paddenstoelenbouillon<br />
250 g rode linzen <br />
300 g paddenstoelen<br />
wat tijm<br />
citroensap<br />
125 ml zure room<br />
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Verwarm de oven op 180 graden. Snijd pompoen in kleine stukjes, besprenkel met olie en bestrooi met wat grof zout. Rooster de pompoen ongeveer 40 min in de oven. Breng de stukken pompoen met bouillon en afgespoelde linzen aan de kook. Draai het vuur laag en laat 10-15 minuten zachtjes koken. Verhit wat boter in een koekenpan en bak de paddenstoelen al omschuddend in een paar minuten gaar en goudbruin. Voeg wat tijm toe en maak op smaak met een snuf zout en versgemalen peper. Pureer de soep glad. Maak op smaak met een paar druppels citroensap. Voeg zure room en paddenstoelen toe.<br />
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Echt Oost-Europees en erg lekker!Dr.Kikkerhttp://www.blogger.com/profile/10656061854079497695noreply@blogger.com0