tag:blogger.com,1999:blog-8288600791293946012024-03-29T03:29:00.264+00:00De dagelijkse keuken van Lady Chef RitaKoken is mijn passie. Recepten voor iedere dag maar ook voor feestdagen
Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.comBlogger947125tag:blogger.com,1999:blog-828860079129394601.post-8822016256229330542024-03-28T18:34:00.002+00:002024-03-28T18:34:26.287+00:00Paas chocolade taart.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten : 12 personen</u> : 1 <a href="https://ladychefrita.blogspot.com/2024/03/biscuit.html">biscuit </a>diameter 26 cm, 10 slp suikersiroop, kleine chocolade eitjes, mini marshmallows, chocolade koffiebonen.</i></b></span></span></div><div class="" data-block="true" data-editor="34emj" data-offset-key="c0qc4-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="c0qc4-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c0qc4-0-0"><span style="font-family: verdana; font-size: large;"><b><i><u>Voor de mousse </u>: 650 gr room, 65 gr melk, 190 gr fondant chocolade, 90 gr griessuiker, 6 gr gelatine.</i></b></span></span></div><div class="_1mf _1mj" data-offset-key="c0qc4-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c0qc4-0-0"><span style="font-family: verdana; font-size: large;"><b><i><br /></i></b></span></span></div></div><div class="" data-block="true" data-editor="34emj" data-offset-key="ef13h-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ef13h-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ef13h-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY279_C8nUCizldB_b1Hy6pZx0AK28XGeUsPJ5TgWf_tOI88QUjc5rkXwz8EzInlv7-x8PbOHlz0wD-otHMzztJ5zswjW-luWs45cVMOA5q9uWZC5xdkZbNoEauetLdNU8H4jeG_dHl6bDpFjxRbIrgGPaXAMqdJHVmbtxy4g69hmTPjS5xNd-xD2kec/s539/Screenshot_20240324_150942_Gallery.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="422" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY279_C8nUCizldB_b1Hy6pZx0AK28XGeUsPJ5TgWf_tOI88QUjc5rkXwz8EzInlv7-x8PbOHlz0wD-otHMzztJ5zswjW-luWs45cVMOA5q9uWZC5xdkZbNoEauetLdNU8H4jeG_dHl6bDpFjxRbIrgGPaXAMqdJHVmbtxy4g69hmTPjS5xNd-xD2kec/s320/Screenshot_20240324_150942_Gallery.jpg" width="251" /></a></div><b> 1) 1 dag op voorhand : Gelatine weken. De helft van de room met de melk en de suiker warmen tot 65°. Dit mengsel in 3 keer op de chocolade gieten al roerend. De uitgeknepen gelatine bijvoegen en de rest van de room op de chocolade gieten. Goed mengen en heel kort mixen. Afdekken en in de frigo plaatsen tot de volgende dag.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLgjunoMDpaZLMYSr_jhs1JGWq-lkoABtLQCLylcfyeL0RVq_7PjwxTHwh68-NvTC0ufKnCsqClF3sVSgYIWYV13oLCeD0H2La9fpHiHxwAhzf8erS5SwfQjS-2HphFHvP_P4rKBbFIRwFlt3D-boH649LWji3aNgHn71dikW0Sedk5nNXZmtZgGL-Bw/s2048/434140614_802326248594673_4834678031157846183_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1820" data-original-width="2048" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLgjunoMDpaZLMYSr_jhs1JGWq-lkoABtLQCLylcfyeL0RVq_7PjwxTHwh68-NvTC0ufKnCsqClF3sVSgYIWYV13oLCeD0H2La9fpHiHxwAhzf8erS5SwfQjS-2HphFHvP_P4rKBbFIRwFlt3D-boH649LWji3aNgHn71dikW0Sedk5nNXZmtZgGL-Bw/s320/434140614_802326248594673_4834678031157846183_n.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="34emj" data-offset-key="79m7d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="79m7d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="79m7d-0-0"><span style="font-family: verdana; font-size: large;"><b> 2) De <a href="https://ladychefrita.blogspot.com/2024/03/biscuit.html">biscuit </a>bakken, laten afkoelen en in 3 lagen snijden. Iedere laag bevochtigen met de suikersiroop.</b></span></span></div></div><div class="" data-block="true" data-editor="34emj" data-offset-key="5no6e-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5no6e-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5no6e-0-0"><span style="font-family: verdana; font-size: large;"><b> 3) De chocolade appareil uit de koelkast halen en op lage stand kloppen tot ze luchtig is. Dit kan tot 15 minuten duren.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAETKQBnsKM6ndmF9UUoMRNi9kd6s0_W8D8YkyPcbh3UrnsxB1eLLtEhv_P2qWYgIn6bB4VM00ftDiIp_oa3wrQkFASyyjQt1QDwbI5pxsXgOuH4_zzwZON68HUPdi6hSKAhM5ONlgt2M1kWWNZ1XmS4C_HZ-G9WvZcqWlw8nCyO1XSEUlY5DLHa8mf0/s525/Screenshot_20240328_120007_Gallery.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="525" data-original-width="422" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAETKQBnsKM6ndmF9UUoMRNi9kd6s0_W8D8YkyPcbh3UrnsxB1eLLtEhv_P2qWYgIn6bB4VM00ftDiIp_oa3wrQkFASyyjQt1QDwbI5pxsXgOuH4_zzwZON68HUPdi6hSKAhM5ONlgt2M1kWWNZ1XmS4C_HZ-G9WvZcqWlw8nCyO1XSEUlY5DLHa8mf0/s320/Screenshot_20240328_120007_Gallery.jpg" width="257" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="34emj" data-offset-key="e7a57-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="e7a57-0-0" style="direction: ltr; position: relative;"><span data-offset-key="e7a57-0-0"><span style="font-family: verdana; font-size: large;"><b> 4) Op iedere laag biscuit ongeveer 1 cm chocolademousse spreiden alsook rond de cake. De rest van de chocolademousse verdelen in 2 spuitzakken met verschillende mondjes.</b></span></span></div></div><div class="" data-block="true" data-editor="34emj" data-offset-key="4t5t7-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4t5t7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4t5t7-0-0"><span style="font-family: verdana; font-size: large;"><b> 5) De taart verder decoreren met de overgebleven chocolademousse, de eitjes, <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuIod28iujFO0SMIPgnhowyoWHdUutqqUh0EjGpyFzEqzONRuEHEuDexkgmIXEH-QrcKvJGmVySfw5MIbn5PKIZ6ww0MHXpQI1ZyAu5GwTqT85JrtUzW2ZbbglN7L9AClr85Aerhx0DQIyvzlcK4b-m49CfokKX2uQ0TG9jydWUxyaNUPA3KBt3rdEFs/s490/Screenshot_20240327_181158_Gallery.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="490" data-original-width="422" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuIod28iujFO0SMIPgnhowyoWHdUutqqUh0EjGpyFzEqzONRuEHEuDexkgmIXEH-QrcKvJGmVySfw5MIbn5PKIZ6ww0MHXpQI1ZyAu5GwTqT85JrtUzW2ZbbglN7L9AClr85Aerhx0DQIyvzlcK4b-m49CfokKX2uQ0TG9jydWUxyaNUPA3KBt3rdEFs/s320/Screenshot_20240327_181158_Gallery.jpg" width="276" /></a></div><br />de marshmallows en de chocolade koffiebonen.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-55713055353451967672024-03-27T16:48:00.004+00:002024-03-27T16:48:54.008+00:00Biscuit.<div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><b><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><i><u>Ingrediënten voor een taart van 12 pers. </u>: springvorm van 26 cm : 180 gr bloem, 180 gr fijne suiker, 6 eieren.</i></span></b></span></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="db8gc-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="db8gc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="db8gc-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="db8gc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="db8gc-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBN5bTVvb0xUWz43nG5bdychWgLjfvPQ32IjD8a0pVOVYdnPYdy9c3SsKrE_5yXWp3pzBAsDUA2fRXbvVHmqT7LZDcxHXMtiJhh_7Pl7Jt787v5jwOsdgFTNGEQqj49IWwh9nGpWOAnod0WAhcdSb9tZU6oXJGaPlPfuPmMQEHtMAK6UjWgd6xyKygZY/s3569/P1280220.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2709" data-original-width="3569" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBN5bTVvb0xUWz43nG5bdychWgLjfvPQ32IjD8a0pVOVYdnPYdy9c3SsKrE_5yXWp3pzBAsDUA2fRXbvVHmqT7LZDcxHXMtiJhh_7Pl7Jt787v5jwOsdgFTNGEQqj49IWwh9nGpWOAnod0WAhcdSb9tZU6oXJGaPlPfuPmMQEHtMAK6UjWgd6xyKygZY/s320/P1280220.JPG" width="320" /></a></div><b> 1. Springvorm inboteren en bebloemen.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="4rmrc-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4rmrc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4rmrc-0-0"><span style="font-family: verdana; font-size: large;"><b> 2. Klop de eieren los op zacht vuur met de suiker tot 45°. De suiker moet gesmolten zijn.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="98hp0-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="98hp0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="98hp0-0-0"><span style="font-family: verdana; font-size: large;"><b> 3. Dit mengsel in de kom van de keukenrobot doen en koud kloppen tot men een ruban heeft (wit schuim).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXius1uC6fkDrcd87KbDUXXsrVps9N3UerUCCCXqJdkIcUxSrUI1_vF0ZIQDVJbr10wwf-V6_AKKaK_PQtWuiPMWSfujwAJ1adaJuSrdyy09ugkgberJQADKp2meUPcKV7jiQwzvRCoUvevz9gjvoLEoKSFR97XAQQFy5jcpvctj3RK-yS5U4zFugJp4/s3039/P1280218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2691" data-original-width="3039" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXius1uC6fkDrcd87KbDUXXsrVps9N3UerUCCCXqJdkIcUxSrUI1_vF0ZIQDVJbr10wwf-V6_AKKaK_PQtWuiPMWSfujwAJ1adaJuSrdyy09ugkgberJQADKp2meUPcKV7jiQwzvRCoUvevz9gjvoLEoKSFR97XAQQFy5jcpvctj3RK-yS5U4zFugJp4/s320/P1280218.JPG" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="civnu-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="civnu-0-0" style="direction: ltr; position: relative;"><span data-offset-key="civnu-0-0"><span style="font-family: verdana; font-size: large;"><b> 4. Oven verwarmen op 170°.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="6hgfo-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6hgfo-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6hgfo-0-0"><span style="font-family: verdana; font-size: large;"><b> 5. Spatel de gezeefde bloem er voorzichtig onder en doe dit in de springvorm.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="ce2is-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ce2is-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ce2is-0-0"><span style="font-family: verdana; font-size: large;"><b> 6. Bak de biscuit 30 à 35 minuten.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="dj0j6-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dj0j6-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dj0j6-0-0"><span style="font-family: verdana; font-size: large;"><b> 7. Enkele minuten wachten en dan uit de oven halen.</b></span></span></div></div><div class="" data-block="true" data-editor="41nuv" data-offset-key="4f6hi-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4f6hi-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4f6hi-0-0"><span style="font-family: verdana; font-size: large;"><b> 8. Op een rooster laten afkoelen.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-30324481314525470372024-03-20T15:00:00.004+00:002024-03-20T15:00:39.503+00:00Gevulde kippenfilet met pancetta en scamorza.<div style="text-align: left;"><b style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><i><u>Ingrediënten voor 2 personen : </u>2 kippenfilets, 8 dunne sneden pancetta, 1 scamorza (gerookte mozzarella), 12 blaadjes salie, 1 slp mosterd, parmezaan,1 slp room, klontje boter.</i></span></b></div><div class="" data-block="true" data-editor="e08n6" data-offset-key="2ehdj-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2ehdj-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2ehdj-0-0"><b><span style="font-family: verdana; font-size: large;"><br data-text="true" /></span></b></span></div><div class="_1mf _1mj" data-offset-key="2ehdj-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2ehdj-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyLvQNkuY3CfXpv2DlDEWURRUs2yZGskV5-Q0jfYKTikp4zhiurVsA8KHR0amOU1Z1UffD_ZGdScRqR-Q-kOkOQxgcHKU3qdStdS491GuAY0PcAjcawR4Pn_MR4W6UF1iCDPclqAFCmuaL3XlzGoChkvCStgJS-1d0fwN2rFDIIi3VaCycuuDIQrxDfA/s1046/28698687_472289003173456_5815427776230202544_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="921" data-original-width="1046" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyLvQNkuY3CfXpv2DlDEWURRUs2yZGskV5-Q0jfYKTikp4zhiurVsA8KHR0amOU1Z1UffD_ZGdScRqR-Q-kOkOQxgcHKU3qdStdS491GuAY0PcAjcawR4Pn_MR4W6UF1iCDPclqAFCmuaL3XlzGoChkvCStgJS-1d0fwN2rFDIIi3VaCycuuDIQrxDfA/s320/28698687_472289003173456_5815427776230202544_o.jpg" width="320" /></a></div></b><b>1. De mosterd en de room mengen. </b></span></span></div></div><div class="" data-block="true" data-editor="e08n6" data-offset-key="d9ihs-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="d9ihs-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d9ihs-0-0"><b><span style="font-family: verdana; font-size: large;">2. De kippenfilets overlangs in 2 snijden (en porte-feuille). Tussen 2 vellen vershoudfolie plat kloppen. De filets eerst bestrijken met mosterd dan de salieblaadjes, dan de pancetta, dan dunne sneetjes mozzarella en terug pancetta. De filets dichtvouwen, goed aandrukken.</span></b></span></div><div class="_1mf _1mj" data-offset-key="d9ihs-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="d9ihs-0-0"><b><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IjyunMQ96ajijQ9UZrph_8OOQzI28zY67cYtYM9UVFPeTtbDVUOAG3RLb45qUv1C00l6Gp5IzP9N3YL3aiXGwRXem6nQklrSoPibn9EqWGdt5WEhNIBkxCHT9XBzxvNW2zBiQlSnNx85A42ZBAl9g-Al8WdxFDCIB13kgk6t1PHh8SQ8moLpm8swo4Y/s1420/28618855_472288893173467_5743467162926086333_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1142" data-original-width="1420" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IjyunMQ96ajijQ9UZrph_8OOQzI28zY67cYtYM9UVFPeTtbDVUOAG3RLb45qUv1C00l6Gp5IzP9N3YL3aiXGwRXem6nQklrSoPibn9EqWGdt5WEhNIBkxCHT9XBzxvNW2zBiQlSnNx85A42ZBAl9g-Al8WdxFDCIB13kgk6t1PHh8SQ8moLpm8swo4Y/s320/28618855_472288893173467_5743467162926086333_o.jpg" width="320" /></a></div></span></b></span></div></div><div class="" data-block="true" data-editor="e08n6" data-offset-key="1ajq6-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1ajq6-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1ajq6-0-0"><b><span style="font-family: verdana; font-size: large;">3. De oven voorverwarmen op 180°.</span></b></span></div></div><div class="" data-block="true" data-editor="e08n6" data-offset-key="cthim-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cthim-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cthim-0-0"><b><span style="font-family: verdana; font-size: large;">4. Een ovenschaal inwrijven met boter en de kippenfilets in de schaal leggen. Bovenop de kippenfilets nog enkele dunne sneetjes <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-l6hDKY-c8O9TorUJqE__D2hQf4EGQMRwyIG1pd0DF3qH61_8VRSFkWlryjdwEtZ2tjM0XuP9cCS8PbA1qanGIooJIf8RGRnkt2BpNmNaVkRjABW4edess_pE-RHglVn9Iu6MA145-XLPANu74CnO3zCRKnQ-rI4PBdeTB0jxYeHIBuUlIahlTssFlU/s1475/28514582_472288989840124_1786993696327033310_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1206" data-original-width="1475" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-l6hDKY-c8O9TorUJqE__D2hQf4EGQMRwyIG1pd0DF3qH61_8VRSFkWlryjdwEtZ2tjM0XuP9cCS8PbA1qanGIooJIf8RGRnkt2BpNmNaVkRjABW4edess_pE-RHglVn9Iu6MA145-XLPANu74CnO3zCRKnQ-rI4PBdeTB0jxYeHIBuUlIahlTssFlU/s320/28514582_472288989840124_1786993696327033310_o.jpg" width="320" /></a></div>mozzarella leggen. Bestrooien met parmezaan. Enkele klontjes boter op de filets leggen.</span></b></span></div><div class="_1mf _1mj" data-offset-key="cthim-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cthim-0-0"><b><span style="font-family: verdana; font-size: large;"><br /></span></b></span></div><div class="_1mf _1mj" data-offset-key="cthim-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cthim-0-0"><b><span style="font-family: verdana; font-size: large;"><br /></span></b></span></div></div><div class="" data-block="true" data-editor="e08n6" data-offset-key="c5umq-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="c5umq-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c5umq-0-0"><b><span style="font-family: verdana; font-size: large;">5. De ovenschaal gedurende 18 à 22 minuten in de oven plaatsen.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9QJyXnMUUiQvRjZx6pZQQUtDJpkFLXTg5Zm8CLqTZJ5ryc7KjNvsw0z7SgGpPXi5y0lSdEzNvV8bcM_Lo7KIWy8kMChCxoVjYYUNXdRgPhLYMMsXbaZx-Le4JPbz93-1Uo6XRJ6026DdLBfrnnUVGmMsLHhcPVT4DWA51GQOC1_D-YUMtALErAFXrKo/s1195/28827744_472288999840123_3680100362313538355_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1015" data-original-width="1195" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9QJyXnMUUiQvRjZx6pZQQUtDJpkFLXTg5Zm8CLqTZJ5ryc7KjNvsw0z7SgGpPXi5y0lSdEzNvV8bcM_Lo7KIWy8kMChCxoVjYYUNXdRgPhLYMMsXbaZx-Le4JPbz93-1Uo6XRJ6026DdLBfrnnUVGmMsLHhcPVT4DWA51GQOC1_D-YUMtALErAFXrKo/s320/28827744_472288999840123_3680100362313538355_o.jpg" width="320" /></a></div><br /></span></b></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-39004015964994404892024-03-19T14:56:00.000+00:002024-03-19T14:56:17.516+00:00Gerookte vissoorten met salade van Fregula Sarda.<div style="text-align: left;"><b style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><i><span style="font-family: verdana; font-size: large;"><u>Ingrediënten voor 2 personen : </u>50 gr fregula sarda, 3 soorten gerookte vis (ik heb gekozen voor zalm, makreel en forel), 1 lente-ui, 1 slp <a href="https://ladychefrita.blogspot.com/2021/12/pesto-van-basilicum.html">basilicumpesto</a>, limoensap, olijfolie, 1 tomaat, 50 gr groene bonen, basilicumblaadjes, pijnboompitten.</span></i></b></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="ck11p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ck11p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ck11p-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="ck11p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ck11p-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqDAZmhTJQpRUlZaYX2d4BLcMr7mtfaDZxophrfgZwK7FSCRov3obbfj6Kqu6St0XsapwJRGKogCnFnr3KEFSWIlkc1YFwZTntfY2w31gN4QLVhXY0eJp2AAeFZGBBQtGfKPf_0I8zhmd3oZL9QSVs-Et9S1T91w2dWg47vXRJDf1h1Y0T-GsoITv0mY/s1746/28828250_479423782459978_7836536220574976116_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1514" data-original-width="1746" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqDAZmhTJQpRUlZaYX2d4BLcMr7mtfaDZxophrfgZwK7FSCRov3obbfj6Kqu6St0XsapwJRGKogCnFnr3KEFSWIlkc1YFwZTntfY2w31gN4QLVhXY0eJp2AAeFZGBBQtGfKPf_0I8zhmd3oZL9QSVs-Et9S1T91w2dWg47vXRJDf1h1Y0T-GsoITv0mY/s320/28828250_479423782459978_7836536220574976116_o.jpg" width="320" /></a></div><b>1. De fregula sarda koken zoals vermeld op de verpakking. Afgieten en spoelen met ijskoud water.</b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="1nd1m-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1nd1m-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1nd1m-0-0"><span style="font-family: verdana; font-size: large;"><b>2. De topjes van de groene boontjes verwijderen en blancheren in kokend zoutwater. Afgieten en afspoelen met ijskoud water. Versnijden in kleine blokjes.</b></span></span></div><div class="_1mf _1mj" data-offset-key="1nd1m-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="1nd1m-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvGot_P9ogOyTWyBgikWri-95nR-_7j8F9zu-CtcYtI5BewCiNNGTZEmUG_HR3zURHUIMMh225jR0rd9MxkDBTh4fSzsBAeJPCkzsBPhGeh0hukAwO5pRevBCdl6vSdkkZqvYkA4k0QRMnBKDdhPUkxvL5PnRqZO5308ri7YTL9XAcG-Ptg81o8OaZcY/s1562/28946978_479423772459979_9034903182097814980_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1295" data-original-width="1562" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvGot_P9ogOyTWyBgikWri-95nR-_7j8F9zu-CtcYtI5BewCiNNGTZEmUG_HR3zURHUIMMh225jR0rd9MxkDBTh4fSzsBAeJPCkzsBPhGeh0hukAwO5pRevBCdl6vSdkkZqvYkA4k0QRMnBKDdhPUkxvL5PnRqZO5308ri7YTL9XAcG-Ptg81o8OaZcY/s320/28946978_479423772459979_9034903182097814980_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="26num-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="26num-0-0" style="direction: ltr; position: relative;"><span data-offset-key="26num-0-0"><span style="font-family: verdana; font-size: large;"><b>3. De lente-ui spoelen en in fijne ringetjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="dr969-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dr969-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dr969-0-0"><span style="font-family: verdana; font-size: large;"><b>4. De tomaat monderen, pellen, zaadjes uithalen en het vruchtvlees in blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="srvf-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="srvf-0-0" style="direction: ltr; position: relative;"><span data-offset-key="srvf-0-0"><span style="font-family: verdana; font-size: large;"><b>5. De pijnboompitten roosteren in een warme pan zonder vet. Pas op dit gebeurt heel snel.</b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="3qr5r-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3qr5r-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3qr5r-0-0"><span style="font-family: verdana; font-size: large;"><b>6. De fregula sarda mengen met de boontjes, de tomaat, lente-ui, pesto, limoensap en olijfolie. Dit slaatje verdelen over 2 kommetjes. </b></span></span></div></div><div class="" data-block="true" data-editor="60mo8" data-offset-key="cnl8d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cnl8d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cnl8d-0-0"><span style="font-family: verdana; font-size: large;"><b>7. Op dit slaatje schikt met de gerookte vissen. Garneren met de basilicumblaadjes en de pijnboompitten.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-4018368819912688342024-03-18T11:47:00.006+00:002024-03-18T11:47:42.958+00:00 Gehakt parmentier met pastinaak.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 personen : </u>350 gr gemengd gehakt, 2 wortels, 3 witte selderstengels, 1 ui, 1 klp tomatenpuree, 400 gr tomatenblokjes, 1 dl kippenbouillon, ½ klp komijn, ½ klp gedroogde chili, 1 mespunt kaneel, olijfolie, 2 stuks pastinaak, aardappelen zelfde gewicht als de pastinaak, boter, 1 ei, nootmuskaat, peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="29fbb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="29fbb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="29fbb-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="29fbb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="29fbb-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARJDOuNE-7EjR8AkAFzu9tp13riG1EvVb6gVNiiqdrfwevhr0nXTyiDdK7TQe3Tu5Hpx6yitYJbL0huhkUpsRQss1UWiyF13yjf5lX4Y7VCI84OwaYumKpUITfGexa3x64QpkRUb3U3BnI4-tumhIk-cX3_nf0mxH9dlbIDBy8p-RnBHaRZz-_UyT0bY/s1377/17218665_322754628126895_3795440247026136619_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1246" data-original-width="1377" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARJDOuNE-7EjR8AkAFzu9tp13riG1EvVb6gVNiiqdrfwevhr0nXTyiDdK7TQe3Tu5Hpx6yitYJbL0huhkUpsRQss1UWiyF13yjf5lX4Y7VCI84OwaYumKpUITfGexa3x64QpkRUb3U3BnI4-tumhIk-cX3_nf0mxH9dlbIDBy8p-RnBHaRZz-_UyT0bY/s320/17218665_322754628126895_3795440247026136619_o.jpg" width="320" /></a></div><b>1) De ui pellen en fijnsnipperen.</b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="ake1p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ake1p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ake1p-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De wortels schillen en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="28da2-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="28da2-0-0" style="direction: ltr; position: relative;"><span data-offset-key="28da2-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De selder spoelen, dikke draden verwijderen en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="2f9u3-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2f9u3-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2f9u3-0-0"><span style="font-family: verdana; font-size: large;"><b>4) De oven verwarmen op 180°.</b></span></span></div><div class="_1mf _1mj" data-offset-key="2f9u3-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2f9u3-0-0"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="a707j-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="a707j-0-0" style="direction: ltr; position: relative;"><span data-offset-key="a707j-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqUm9j1MpcFVT0tF3HDurdIisP-aJvYz6VhDZjCBy9PQi1SHx5LC4YwKrwk3Y72qAVwwX9cqB7JJGAXb5lBCWQgqeTz5dL8_xnRuMO5CuMMmPKH_tONe58l1KZzxc36G4LHwSFKb9LZ9tZLCcVB3hmkgVop5NCphiQYGWYfdUducmBILfpnxClU9Y1sM/s1693/17240255_322755301460161_7168011440535967882_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1248" data-original-width="1693" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqUm9j1MpcFVT0tF3HDurdIisP-aJvYz6VhDZjCBy9PQi1SHx5LC4YwKrwk3Y72qAVwwX9cqB7JJGAXb5lBCWQgqeTz5dL8_xnRuMO5CuMMmPKH_tONe58l1KZzxc36G4LHwSFKb9LZ9tZLCcVB3hmkgVop5NCphiQYGWYfdUducmBILfpnxClU9Y1sM/s320/17240255_322755301460161_7168011440535967882_o.jpg" width="320" /></a></div>5) Aardappelen en pastinaak schillen en in <br />gelijke stukken snijden. Koken tot ze gaar zijn. Pureren. Boter en het ei bijdoen, goed mengen. Kruiden met nootmuskaat, peper en zout.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts1fVz7Jg2eVXZkwu3dDev9o_TISYHWX5oCvyq5so8K-iRb9gmNc4HDezDnJSnsdSNos00HTl-OE-ICiimQny2li4Wu9DT-vJWnxFsfqOTnYEMju9BwMIK6yKL-JwkbExwz6GWiZYodjHgmqHNAgyb7Zw75BgHIu02KdN_1eThx-0tOhi93sn12-xPpw/s1479/17212000_322755288126829_3040403711771265437_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="884" data-original-width="1479" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts1fVz7Jg2eVXZkwu3dDev9o_TISYHWX5oCvyq5so8K-iRb9gmNc4HDezDnJSnsdSNos00HTl-OE-ICiimQny2li4Wu9DT-vJWnxFsfqOTnYEMju9BwMIK6yKL-JwkbExwz6GWiZYodjHgmqHNAgyb7Zw75BgHIu02KdN_1eThx-0tOhi93sn12-xPpw/s320/17212000_322755288126829_3040403711771265437_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="4dj6v-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4dj6v-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4dj6v-0-0"><span style="font-family: verdana; font-size: large;"><b>6) De olijfolie verwarmen en de groenten fruiten. Het gehakt bijvoegen en laten kleuren. Tomatenpuree, tomatenblokjes, komijn, kaneel en chili <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniov-2voTZUO6x2ZrUFq7_3YXmhy7etmTt_sKMkpSgZz3a-bdw-u9e11Cws7QVHfWS4FRnHolJJBVLNvz8kvsTdr9ckHRk1JRbcNzZ1bfjJyKWoC7Diw2uY1vFH6uAM-pa_x7iuJ3Z8E6NxUtV7szPnneizdmhlB-EbfgD0BtxptJfdFq8El6EUqg6Tc/s1650/17311067_322755281460163_9016718931217116131_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1238" data-original-width="1650" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniov-2voTZUO6x2ZrUFq7_3YXmhy7etmTt_sKMkpSgZz3a-bdw-u9e11Cws7QVHfWS4FRnHolJJBVLNvz8kvsTdr9ckHRk1JRbcNzZ1bfjJyKWoC7Diw2uY1vFH6uAM-pa_x7iuJ3Z8E6NxUtV7szPnneizdmhlB-EbfgD0BtxptJfdFq8El6EUqg6Tc/s320/17311067_322755281460163_9016718931217116131_o.jpg" width="320" /></a></div>bijdoen. Indien nodig bijkruiden met peper en zout. 20 minuten zacht laten sudderen.</b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="4mio7-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4mio7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4mio7-0-0"><span style="font-family: verdana; font-size: large;"><b>7) Een ovenschotel inboteren. Het gehakt in de schotel doen en bedekken met puree. Lijntjes trekken met een vork.</b></span></span></div></div><div class="" data-block="true" data-editor="a9qaq" data-offset-key="7prs8-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="7prs8-0-0" style="direction: ltr; position: relative;"><span data-offset-key="7prs8-0-0"><span style="font-family: verdana; font-size: large;"><b>8) 25 à 30 minuten in de oven plaatsen.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-92063659832950680052024-03-17T13:12:00.005+00:002024-03-17T13:12:51.166+00:00Havermoutwafels met frambozencoulis en blauwe bessen.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 5 dubbele wafels </u>: 100 gr zelfrijzende bloem, 100 gr havermoutvlokken, 2 eieren, 8 gr bakpoeder, 2 dl melk, 1 dl spuitwater, 100 gr boter, 70 gr honing, snuifje zout, zonnebloemolie, 100 gr frambozen (vers of diepvries), 50 gr poedersuiker, blauwe bessen.</i></b></span></span></div><div class="" data-block="true" data-editor="audiv" data-offset-key="a74ki-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="a74ki-0-0" style="direction: ltr; position: relative;"><span data-offset-key="a74ki-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="a74ki-0-0" style="direction: ltr; position: relative;"><span data-offset-key="a74ki-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvR46YIqlkoYjLZKdjgkl_jNYiQtNyb873fohM4NiZN9EQ9fGI_WrWNmOsfVNJBw2rqjqTCkTJnggK5OooBeVS9I5vtBARV7V1JcmCyXNQFcMMxfxAebpcoyCkQDz5NU5py9XUMowayXaAZbrsQDfxtWUyXQOnTXxrYtYgF4Wd0Hsg2Ei1xhVRS3ggbk/s1659/54254935_689468854788802_1158600164336730112_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1659" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvR46YIqlkoYjLZKdjgkl_jNYiQtNyb873fohM4NiZN9EQ9fGI_WrWNmOsfVNJBw2rqjqTCkTJnggK5OooBeVS9I5vtBARV7V1JcmCyXNQFcMMxfxAebpcoyCkQDz5NU5py9XUMowayXaAZbrsQDfxtWUyXQOnTXxrYtYgF4Wd0Hsg2Ei1xhVRS3ggbk/w400-h361/54254935_689468854788802_1158600164336730112_n.jpg" width="400" /></a></div><b>1. Laat de melk met de boter, honing lauw worden.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="8jkct-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8jkct-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8jkct-0-0"><span style="font-family: verdana; font-size: large;"><b>2. Mix de havermout in de blender.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="593pe-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="593pe-0-0" style="direction: ltr; position: relative;"><span data-offset-key="593pe-0-0"><span style="font-family: verdana; font-size: large;"><b>3. Meng de bloem, de havermout, de bakpoeder en het zout. Voeg er de eieren en de lauwe melk bij en mix tot een glad beslag. Roer er nu het spuitwater bij.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="4rd8r-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4rd8r-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4rd8r-0-0"><span style="font-family: verdana; font-size: large;"><b>4. Laat ongeveer 1 uur rijzen onder een propere doek.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="btr0h-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="btr0h-0-0" style="direction: ltr; position: relative;"><span data-offset-key="btr0h-0-0"><span style="font-family: verdana; font-size: large;"><b>5. De frambozen mixen in de blender samen met de poedersuiker. Zeven.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="b6uj4-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b6uj4-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b6uj4-0-0"><span style="font-family: verdana; font-size: large;"><b>6. Wafelijzer verwarmen en voor iedere wafel invetten met de olie.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="5sb0a-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5sb0a-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5sb0a-0-0"><span style="font-family: verdana; font-size: large;"><b>7. Wafels bakken.</b></span></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="qqkh-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="qqkh-0-0" style="direction: ltr; position: relative;"><span data-offset-key="qqkh-0-0"><span style="font-family: verdana; font-size: large;"><b>8. Een wafel schikken op het bord. Royaal frambozen coulis over verdelen en garneren met blauwe bessen.</b></span></span></div><div><span data-offset-key="qqkh-0-0" style="font-family: inherit;"><br /></span></div></div><div class="" data-block="true" data-editor="audiv" data-offset-key="aem31-0-0" style="background-color: white; color: #1c2b33; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 14px; white-space-collapse: preserve;"></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-83375744258298290142024-03-17T12:53:00.006+00:002024-03-17T12:55:42.619+00:00 Penne omelet met groentjes en gekookte ham.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 3 à 4 pers. : </u>6 eieren, 120 gr diepvries erwten, 1 rode paprika, ½ broccoli, 300 gr penne, 1 sjalot, 1 teentje look, 100 ml melk, 40 ml room, 50 gr geraspte parmezaan, 1 slp gehakte peterselie, 5 sneden gekookte ham, peper, zout, boter, olijfolie.</i></b></span></span></div><div class="" data-block="true" data-editor="1clge" data-offset-key="ejtse-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ejtse-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ejtse-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="ejtse-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ejtse-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrrrdf2PQCXSEoTk-rjrY1i6WTpZiZU_-gGU68BxZDMFmFMvWQmak2sAlIRBiHcrFb-Eu0BhbmCZ_XR6SZq1KSFe5ao1-c1SE0RQe5GU-ZOxKaB_Nha_u814M-zYlgqiAnabsKSLK8yNP3lk9IvTDC77EqUiFLwWYCeJFYFjVHkoYGfoeLqqIr6PNps0/s1372/28070657_467096457026044_8609074434385967303_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1325" data-original-width="1372" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrrrdf2PQCXSEoTk-rjrY1i6WTpZiZU_-gGU68BxZDMFmFMvWQmak2sAlIRBiHcrFb-Eu0BhbmCZ_XR6SZq1KSFe5ao1-c1SE0RQe5GU-ZOxKaB_Nha_u814M-zYlgqiAnabsKSLK8yNP3lk9IvTDC77EqUiFLwWYCeJFYFjVHkoYGfoeLqqIr6PNps0/s320/28070657_467096457026044_8609074434385967303_o.jpg" width="320" /></a></div><b>1. Kook de pasta zoals op de verpakking vermeld. Afgieten en afspoelen met koud water. Goed laten uitlekken.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="4q2t8-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4q2t8-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4q2t8-0-0"><span style="font-family: verdana; font-size: large;"><b>2. De broccoli in roosjes verdelen, spoelen en 3 minuten in kokend zoutwater blancheren. Afgieten en spoelen met koud water.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjPDunVR4uNdEQmG_l450s5pp3fuaFx2md2DyApgKjmyAYAFemzMe8hBPGiRlJlrMdZeCQGNN8tuUujgYWJn94ttMfNaWgG14TWw1bnINomnHXWcgMit16CgGdy75V8jK351waJLfgdGM3alJSIup0YTha4D-RJgZ4jyDH8nv4LBq8ZFYCjF0X5GELg0/s1747/27993573_467096460359377_4444734770461392381_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1255" data-original-width="1747" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjPDunVR4uNdEQmG_l450s5pp3fuaFx2md2DyApgKjmyAYAFemzMe8hBPGiRlJlrMdZeCQGNN8tuUujgYWJn94ttMfNaWgG14TWw1bnINomnHXWcgMit16CgGdy75V8jK351waJLfgdGM3alJSIup0YTha4D-RJgZ4jyDH8nv4LBq8ZFYCjF0X5GELg0/s320/27993573_467096460359377_4444734770461392381_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="6cu5d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6cu5d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6cu5d-0-0"><span style="font-family: verdana; font-size: large;"><b>3. De paprika pellen en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="n3q6-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="n3q6-0-0" style="direction: ltr; position: relative;"><span data-offset-key="n3q6-0-0"><span style="font-family: verdana; font-size: large;"><b>4. De sjalot en de look pellen. Fijn snipperen. Olijfolie warmen en de sjalot, look, rode paprika, erwtjes fruiten. Dit en de broccoli mengen met de penne.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="3iefs-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3iefs-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3iefs-0-0"><span style="font-family: verdana; font-size: large;"><b>5. Een hoge ovenvaste vorm invetten met boter.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="13o84-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="13o84-0-0" style="direction: ltr; position: relative;"><span data-offset-key="13o84-0-0"><span style="font-family: verdana; font-size: large;"><b>6. De eieren losroeren met de melk, de room, de parmezaan, de peterselie, peper en zout.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="861rb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="861rb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="861rb-0-0"><span style="font-family: verdana; font-size: large;"><b>7. De penne in de vorm scheppen. Overgieten met de eieren. Bedekken met vershoudfolie en 25 à 30 minuten in de stoomoven plaatsen op 95° met stoom. Nazien of de eieren gestold zijn, zoniet nog een paar minuten bijdoen.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="4m07r-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4m07r-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4m07r-0-0"><span style="font-family: verdana; font-size: large;"><b>9. De taartvorm uit de oven nemen en op een grote schotel omkeren.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="55hdd-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="55hdd-0-0" style="direction: ltr; position: relative;"><span data-offset-key="55hdd-0-0"><span style="font-family: verdana; font-size: large;"><b>10. Een fris slaatje bij serveren.</b></span></span></div></div><div class="" data-block="true" data-editor="1clge" data-offset-key="b0huc-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b0huc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b0huc-0-0"><span style="font-family: verdana; font-size: large;"><b>Lekker met een salade.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-58374689840138162222024-03-16T17:21:00.008+00:002024-03-16T17:21:45.858+00:00 Gevulde tomaat met hamsalade.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 4 tomaten </u>: 2 eieren, 4 tomaten, 1 slp gehakte peterselie, 3 sneden ham, 8 augurken, ½ krop sla, 2 slp mayonaise, peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="egp2i-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="egp2i-0-0" style="direction: ltr; position: relative;"><span data-offset-key="egp2i-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="egp2i-0-0" style="direction: ltr; position: relative;"><span data-offset-key="egp2i-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5_93WzVjhwrEgiPPWnjExomuzQ-z8NriuDXPCHNF9id37wQaqkuInby-NmkTQTcWhwkLGgqQLK7ghzoUPxrKsC1RO8wupZSA6f4iqFNO3ov81SUc9owcQs3T0F9-bNrxEB-iWxdmA_YvUby3dTUQKn94L1_BYnse1ESq0diQaBjCqqjWZUSjzKAV3jY/s1594/28162277_467564553645901_2577495233233808315_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1594" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5_93WzVjhwrEgiPPWnjExomuzQ-z8NriuDXPCHNF9id37wQaqkuInby-NmkTQTcWhwkLGgqQLK7ghzoUPxrKsC1RO8wupZSA6f4iqFNO3ov81SUc9owcQs3T0F9-bNrxEB-iWxdmA_YvUby3dTUQKn94L1_BYnse1ESq0diQaBjCqqjWZUSjzKAV3jY/s320/28162277_467564553645901_2577495233233808315_o.jpg" width="320" /></a></div><b>1. De tomaten emonderen en pellen. Het bovenste kapje van de tomaten afsnijden en de tomaten uithalen. De binnenkant kruiden met peper en zout. Het binnenste van de tomaten kan men gebruiken voor de soep of tomatensaus.</b></span></span></div><div class="_1mf _1mj" data-offset-key="egp2i-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b><span data-offset-key="egp2i-0-0"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcnwHaFR9eNf0swxSDHbpKMhxtJxlq8wfVcLDSmztmOxrmkHTE9ncmTDGorsUI6gvVFD2IqVSFjU2Gnsme1fkQTOjrB0fdX700xB3FecQgHu7uR6LCAsGAaV5xlCENwxdRT-ahpdb9qjdwtEuRCODxLFLJuQH8-vlHooRWKkBZqWqNV8661t2Tul1ZVU/s1480/28238519_467564550312568_3755424816840522912_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1201" data-original-width="1480" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcnwHaFR9eNf0swxSDHbpKMhxtJxlq8wfVcLDSmztmOxrmkHTE9ncmTDGorsUI6gvVFD2IqVSFjU2Gnsme1fkQTOjrB0fdX700xB3FecQgHu7uR6LCAsGAaV5xlCENwxdRT-ahpdb9qjdwtEuRCODxLFLJuQH8-vlHooRWKkBZqWqNV8661t2Tul1ZVU/s320/28238519_467564550312568_3755424816840522912_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="28h17-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="28h17-0-0" style="direction: ltr; position: relative;"><span data-offset-key="28h17-0-0"><span style="font-family: verdana; font-size: large;"><b>2. De eieren 10 minuten koken, afspoelen met koud water en volledig laten afkoelen. Pellen en fijn versnijden.</b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="21db4-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="21db4-0-0" style="direction: ltr; position: relative;"><span data-offset-key="21db4-0-0"><span style="font-family: verdana; font-size: large;"><b>3. De salade bladeren van de dikste nerven ontdoen en spoelen.</b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="80k4f-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="80k4f-0-0" style="direction: ltr; position: relative;"><span data-offset-key="80k4f-0-0"><span style="font-family: verdana; font-size: large;"><b>4. De ham versnijden in kleine stukjes.</b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="9r52a-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9r52a-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9r52a-0-0"><span style="font-family: verdana; font-size: large;"><b>5. De augurken heel fijn snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="h82g-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="h82g-0-0" style="direction: ltr; position: relative;"><span data-offset-key="h82g-0-0"><span style="font-family: verdana; font-size: large;"><b>6. De eieren, ham, peterselie, augurken en de mayonaise mengen. Kruiden met peper en zout. De tomaten vullen met dit mengsel.</b></span></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="aloi2-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="aloi2-0-0" style="direction: ltr; position: relative;"><span data-offset-key="aloi2-0-0"><span style="font-family: verdana; font-size: large;"><b>7. De salade en de gevulde tomaten op een schotel schikken.</b></span></span></div><div><span data-offset-key="aloi2-0-0" style="font-family: inherit;"><br /></span></div></div><div class="" data-block="true" data-editor="25ir6" data-offset-key="61d4l-0-0" style="background-color: white; color: #1c2b33; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 14px; white-space-collapse: preserve;"></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-76454222627002744122024-03-15T16:36:00.006+00:002024-03-15T16:44:07.255+00:00Rundsschenkel met wortelen en gerookt spek.<div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><b><i><u>I</u><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><u>ngrediënten voor 2 personen :</u> 500 gr rundsschenkel, 500 gr wortelen, 1 kleine pastinaak, 2 selderstengels, 1 grote ui, 1 teentje look, kruidentuiltje (tijm, laurier, rozemarijn), 100 gr gerookt spek, 5 dl groente of vleesbouillon, boter, zout, peper.</span></i></b></span></div><div class="" data-block="true" data-editor="57ujr" data-offset-key="4b49l-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4b49l-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4b49l-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="4b49l-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4b49l-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG3QbZfp4W2Z954-81iqV3K6khCgQQQSHOkJjpcuIg6uC2ZJj_SIoqmhAODmgO5sktnbjveKpNhQz7T_s7_UMQC-GXzYR5TQVjUzNFuRvTVfkfu9KKXrgD-paNQm8r5mj5qDACxJ3KFKYx8kh6zgCO9G8u055AcaKAoYhQXT0OsQ-RcQMIlfYd3uYRSU/s1722/28828781_474540699614953_512829398241642908_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1252" data-original-width="1722" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG3QbZfp4W2Z954-81iqV3K6khCgQQQSHOkJjpcuIg6uC2ZJj_SIoqmhAODmgO5sktnbjveKpNhQz7T_s7_UMQC-GXzYR5TQVjUzNFuRvTVfkfu9KKXrgD-paNQm8r5mj5qDACxJ3KFKYx8kh6zgCO9G8u055AcaKAoYhQXT0OsQ-RcQMIlfYd3uYRSU/s320/28828781_474540699614953_512829398241642908_o.jpg" width="320" /></a></div><b>1. De ui en de look pellen en fijn snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="57ujr" data-offset-key="9l79q-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9l79q-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9l79q-0-0"><span style="font-family: verdana; font-size: large;"><b>2. Klontje boter smelten en de rundsschenkel aan beide zijden kleuren. De ui, look, spek bij het vlees voegen en lichtjes laten kleuren. Dit alles in een ovenvaste pot doen en dit bedekken met de bouillon tot het vlees juist onder staat. De pot in de oven plaatsen gedurende 1u30 min op 150° met lichte stoom.</b></span></span></div><div class="_1mf _1mj" data-offset-key="9l79q-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="9l79q-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutnbmneoxG_Ex6SWV9ah37RUwrhAsbTZ8MJq290c2Rrc6rIIX0131u214mCG_TfqmUoICDKASnAfN1UqySCfCeEPkfetl8eIz2dWxPUYSNUmQI7zskA4JqRFObtllwrCwmKlC2kk_iFQUAHZG9yg3IxrX0a8EdRAx-v3ziTUsBis_wrFPrKymDTc2ttg/s1652/28827683_474540702948286_1728807880189575239_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1301" data-original-width="1652" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutnbmneoxG_Ex6SWV9ah37RUwrhAsbTZ8MJq290c2Rrc6rIIX0131u214mCG_TfqmUoICDKASnAfN1UqySCfCeEPkfetl8eIz2dWxPUYSNUmQI7zskA4JqRFObtllwrCwmKlC2kk_iFQUAHZG9yg3IxrX0a8EdRAx-v3ziTUsBis_wrFPrKymDTc2ttg/s320/28827683_474540702948286_1728807880189575239_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="57ujr" data-offset-key="e17a8-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="e17a8-0-0" style="direction: ltr; position: relative;"><span data-offset-key="e17a8-0-0"><span style="font-family: verdana; font-size: large;"><b>3. Ondertussen de wortelen en de pastinaak schillen en in niet te kleine stukken snijden. De draden uit de selderstengels verwijderen, wassen en in stukken snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="57ujr" data-offset-key="cq4qr-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cq4qr-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cq4qr-0-0"><span style="font-family: verdana; font-size: large;"><b>4. Na 1u30 minuten haalt men het rundsvlees uit de oven en voegt men de groenten erbij. Men plaatst de pot terug voot 1u30 min in de oven. Controleren of het vlees mals genoeg is, zoniet nog een 15 minuten bijgaren. Indien nodig de jus bijkruiden met peper en zout.</b></span></span></div></div><div class="" data-block="true" data-editor="57ujr" data-offset-key="6fm7c-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6fm7c-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6fm7c-0-0"><span style="font-family: verdana; font-size: large;"><b>5. Deze schotel serveren met mosterd.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-70857393174052104922024-03-13T14:35:00.005+00:002024-03-13T14:35:50.846+00:00Sint-Jokobsvruchten en gerookte zalm met pappardelle.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 4 personen :</u> 500 gr pappardelle, 250 gr gerookte zalm, 12 Sint-Jakobsvruchten, basilicum, zeste en sap van ½ citroen, 1 sjalot, 1 broccoli, 250 gr mascarpone, olijfolie, gerookte paprikapoeder, zout en peper.</i></b></span></span></div><div class="" data-block="true" data-editor="4s397" data-offset-key="2msk3-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2msk3-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2msk3-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="2msk3-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2msk3-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyXBUhLJ3g-F-Mbgi1pHMvqD-svnjpGg0Y7He5Qc780u8N0RNAbKWkmapRcta3pPy2pBtcG4CqTky3_SnVAaFNdUCWoxTnJjBCuv9HYwTqI51tLF7zK8RTdZjdBHQh6h4o5OD22Q8_FDMS7yKrHqlYYkGAhiJFKk58iKhRI_wsElVAQ1liKpA72wOcfs/s1726/17038951_317039312031760_4500461454392154845_o%20(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1340" data-original-width="1726" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyXBUhLJ3g-F-Mbgi1pHMvqD-svnjpGg0Y7He5Qc780u8N0RNAbKWkmapRcta3pPy2pBtcG4CqTky3_SnVAaFNdUCWoxTnJjBCuv9HYwTqI51tLF7zK8RTdZjdBHQh6h4o5OD22Q8_FDMS7yKrHqlYYkGAhiJFKk58iKhRI_wsElVAQ1liKpA72wOcfs/s320/17038951_317039312031760_4500461454392154845_o%20(1).jpg" width="320" /></a></div><b>1) Sjalot fijnhakken.</b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="b6tki-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b6tki-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b6tki-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De broccoli in roosjes verdelen. Spoelen. Water met zout aan de kook brengen en de roosjes 5 minuten garen.</b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="3bdlt-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3bdlt-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3bdlt-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De pappardelle koken volgens de aanwijzingen op de verpakking. Afgieten en wat kookvocht bijhouden.</b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="apjuk-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="apjuk-0-0" style="direction: ltr; position: relative;"><span data-offset-key="apjuk-0-0"><span style="font-family: verdana; font-size: large;"><b>4) De gerookte zalm in fijne reepjes snijden.</b></span></span></div><div class="_1mf _1mj" data-offset-key="apjuk-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="apjuk-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2yi3cBd29l3gtubw7odeVTQhlVRyjAKuI_szDP_b1BeZct4dxj7d9tasWnle9ojOb6aBFfb0GNDOmTkcu4EUAoiImZ96SPlaUcC2mVqQ3JAb7mhBPHTyNOYW8qWJcBOdD6LxWZ9-xBnTYCipKxw07qWvCRhyphenhyphenE9vACa79-_-1ZlToT3EyKqKHRbGfVhk/s1663/17038583_317039365365088_2558740467443114341_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1393" data-original-width="1663" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2yi3cBd29l3gtubw7odeVTQhlVRyjAKuI_szDP_b1BeZct4dxj7d9tasWnle9ojOb6aBFfb0GNDOmTkcu4EUAoiImZ96SPlaUcC2mVqQ3JAb7mhBPHTyNOYW8qWJcBOdD6LxWZ9-xBnTYCipKxw07qWvCRhyphenhyphenE9vACa79-_-1ZlToT3EyKqKHRbGfVhk/s320/17038583_317039365365088_2558740467443114341_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="9oe5q-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9oe5q-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9oe5q-0-0"><span style="font-family: verdana; font-size: large;"><b>5) De Sint-jakobsvruchten kort aanbakken in olijfolie.</b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="286s6-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="286s6-0-0" style="direction: ltr; position: relative;"><span data-offset-key="286s6-0-0"><span style="font-family: verdana; font-size: large;"><b>6) Doe in een lage pot wat olijfolie en fruit de sjalot. Meng er de mascarpone bij en wanneer de kaas gesmolten is wat kookvocht bijgietenb tot men een saus bekomt. Bijkruiden met peper, gerookte paprikapoeder en zout.</b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="26fdh-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="26fdh-0-0" style="direction: ltr; position: relative;"><span data-offset-key="26fdh-0-0"><span style="font-family: verdana; font-size: large;"><b>7) De papardelle bij de saus voegen alsook de broccoli en het sap en de zeste van de citroen. Goed laten opwarmen. </b></span></span></div></div><div class="" data-block="true" data-editor="4s397" data-offset-key="46o22-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="46o22-0-0" style="direction: ltr; position: relative;"><span data-offset-key="46o22-0-0"><span style="font-family: verdana; font-size: large;"><b>8) De pot van het vuur nemen en de zalm er over strooien en garneren met de Sint-jakobsvruchten en enkele blaadjes basilicum.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-30331454742068762762024-03-12T17:53:00.003+00:002024-03-12T17:53:34.601+00:00Gevogeltekroketten.<div style="text-align: left;"><b style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><i><span style="font-family: verdana; font-size: large;">Ingrediënten voor 20 stuks kroketten : 450 gr gekookt kippenvlees , 150 gr boter, 200 gr bloem, 7,5 dl gevogeltebouillon, 2,5 dl room, 10 gr gelatineblaadjes, 4 eieren, paneermeel, panko, kippenkruiden, peper en zout. </span></i></b></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="d18d0-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="d18d0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d18d0-0-0"><span style="font-family: verdana; font-size: large;"><b><i>Ingrediënten om het kippenvlees te garen : 1 kg kip of kippendelen, gevogeltebouillon, groene selder of lavas, 1 ui, 1 wortel, tijm, laurier, peterseliestengels, peper en zout.</i></b></span></span></div><div class="_1mf _1mj" data-offset-key="d18d0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d18d0-0-0"><span style="font-family: verdana; font-size: large;"><b><i><br /></i></b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="b1omf-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b1omf-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b1omf-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01ZuGXi2oCNWS02qA4MSPHDK7-3-pEiDZDm4lz-JtIWlRs5U26WXItBjTpkE-N9T7ZwvKgTjfV0U6UCHnAMQHFGlYz7RDXQVHgFG3Z6ImRjYxIEaF8lmrEgwXb5XeS456s0QHGYny1LxCgxyZZMM0pff_WxL-Ct8y8wTpaxww3g7Yeedtn5UtfzH5KjM/s883/18192288_345589782510046_4035966221166576549_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="818" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01ZuGXi2oCNWS02qA4MSPHDK7-3-pEiDZDm4lz-JtIWlRs5U26WXItBjTpkE-N9T7ZwvKgTjfV0U6UCHnAMQHFGlYz7RDXQVHgFG3Z6ImRjYxIEaF8lmrEgwXb5XeS456s0QHGYny1LxCgxyZZMM0pff_WxL-Ct8y8wTpaxww3g7Yeedtn5UtfzH5KjM/s320/18192288_345589782510046_4035966221166576549_o.jpg" width="296" /></a></div><b>1) De kippendelen garen in de bouillon met de selder, ui, wortel, tijm, laurier, peterseliestengels, peper en zout tot de kip goed gaar is. De kip uithalen en het vlees van de beenderen plukken en in kleine stukken snijden. Bouillon zeven, ontvetten en 7,5 dl afmeten.</b></span></span></div><div class="_1mf _1mj" data-offset-key="b1omf-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b><span data-offset-key="b1omf-0-0"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwE_h958Qscwbo1MEmkILhC-2ZFRkgJVn4neefumQxh7V7XATgReH4ODqEmwbLuC0vh1t7wm9P-bO-0gRYBOa162SbCr6aOJt0LgHOxLvI0OFZcWcKaBPS8kJXwT-S7gBjKyCshXJyMcSyJDTvv4CMs0HtsAl3pSVwFnIzl94ArVoBlBXwKsgeQKHH_Mw/s1607/17349581_326624251073266_3216229188610380301_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="952" data-original-width="1607" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwE_h958Qscwbo1MEmkILhC-2ZFRkgJVn4neefumQxh7V7XATgReH4ODqEmwbLuC0vh1t7wm9P-bO-0gRYBOa162SbCr6aOJt0LgHOxLvI0OFZcWcKaBPS8kJXwT-S7gBjKyCshXJyMcSyJDTvv4CMs0HtsAl3pSVwFnIzl94ArVoBlBXwKsgeQKHH_Mw/s320/17349581_326624251073266_3216229188610380301_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="bbbrf-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bbbrf-0-0" style="direction: ltr; position: relative;"><span data-offset-key="bbbrf-0-0"><span style="font-family: verdana; font-size: large;"><b>2) Gelatine weken in koud water.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="b4st3-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b4st3-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b4st3-0-0"><span style="font-family: verdana; font-size: large;"><b>3) Roux maken met de bloem en de boter. De bouillon bijgieten en mengen tot men een mooie saus heeft. Eventjes laten koken. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPgjKdqp0w-L3DTnmgngnqbURdtzfig5QiRzeujGnq5oiJBUZfLI0r4PdAWW-dbV2chDm_WA3O0Msev3D7eA9-61BCVwKCYp77zD4xdbFTBgvWMGU6S6gOVD6ethxmDWEF7E7ni_7-_22jjqMQ_GGF6ufOrqP5FRwl6T-4XgVNzIiATxwN3s-N1MPU4s/s1784/17349714_326624161073275_3918257573460640159_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1070" data-original-width="1784" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPgjKdqp0w-L3DTnmgngnqbURdtzfig5QiRzeujGnq5oiJBUZfLI0r4PdAWW-dbV2chDm_WA3O0Msev3D7eA9-61BCVwKCYp77zD4xdbFTBgvWMGU6S6gOVD6ethxmDWEF7E7ni_7-_22jjqMQ_GGF6ufOrqP5FRwl6T-4XgVNzIiATxwN3s-N1MPU4s/s320/17349714_326624161073275_3918257573460640159_o.jpg" width="320" /></a></div>De uitgeknepen gelatine bijvoegen. Meng 4 dooiers met de room. Dit mengsel bij de saus doen al roerend. </b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="nnn4-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="nnn4-0-0" style="direction: ltr; position: relative;"><span data-offset-key="nnn4-0-0"><span style="font-family: verdana; font-size: large;"><b>4) Het kippenvlees mengen met de saus, <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLsAOdrm3-My2WP6OUbHzS5MnBtQ7MYTumn6hMMJ2mVoR1sYUkrA8k-CG7nidJON9RXIJNVGPYE4q0TFRuLn3zLSoYibtafGEzat3PZ5k_QS_qi9TAwSZmm1WLrjCxjzWtgfPxcSBpSzRkhJ61rxVWXvRhra5lT0rvu2wNKit8zxgGGd72Fg9ZqKPKJA/s1574/17435850_326624157739942_2161704909748620860_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1055" data-original-width="1574" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLsAOdrm3-My2WP6OUbHzS5MnBtQ7MYTumn6hMMJ2mVoR1sYUkrA8k-CG7nidJON9RXIJNVGPYE4q0TFRuLn3zLSoYibtafGEzat3PZ5k_QS_qi9TAwSZmm1WLrjCxjzWtgfPxcSBpSzRkhJ61rxVWXvRhra5lT0rvu2wNKit8zxgGGd72Fg9ZqKPKJA/s320/17435850_326624157739942_2161704909748620860_o.jpg" width="320" /></a></div>kruiden met de kippenkruiden, peper en zout. Alles goed tot een homogene massa roeren.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="12rgb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="12rgb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="12rgb-0-0"><span style="font-family: verdana; font-size: large;"><b>5) Een schotel bekleden met vershoudfolie en het kippenmengsel erin <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fNFlSGpUYnWlTV6k9TbRlKNpXlEqMMQj6lKLEFGOYzuKjjxBoR-UjaUNgRsO1PtlfSaFjqkVo4hv6XkuUbLB4_ERqh3NHctpT9tF-7TLFVPcBTUQOZ3dFRmc66ayibXv_3xmPAG4CNwT9tCQGqhNsEh8RUjPYryfBTReo7aYdadpYL9EPPbGp2A3sAI/s1669/17349951_326624154406609_7202076573377296698_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1190" data-original-width="1669" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fNFlSGpUYnWlTV6k9TbRlKNpXlEqMMQj6lKLEFGOYzuKjjxBoR-UjaUNgRsO1PtlfSaFjqkVo4hv6XkuUbLB4_ERqh3NHctpT9tF-7TLFVPcBTUQOZ3dFRmc66ayibXv_3xmPAG4CNwT9tCQGqhNsEh8RUjPYryfBTReo7aYdadpYL9EPPbGp2A3sAI/s320/17349951_326624154406609_7202076573377296698_o.jpg" width="320" /></a></div>doen. De bovenkant goed glad strijken. Laten afkoelen en opstijven.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="b484t-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b484t-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b484t-0-0"><span style="font-family: verdana; font-size: large;"><b>6) Het kippenmengsel uit de vorm storten en de kroketten in de gewenste vorm snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="3bd4p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3bd4p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3bd4p-0-0"><span style="font-family: verdana; font-size: large;"><b>6) Vul een schaal met de eiwitten die men lichtjes opklopt, een andere schaal met bloem en de derde met mengsel van panko en paneermeel. Haal de kroketten door de bloem, eiwit en paneermeelmengsel.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="4licr-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4licr-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4licr-0-0"><span style="font-family: verdana; font-size: large;"><b>7) Frituren op 180°.</b></span></span></div></div><div class="" data-block="true" data-editor="3t2e1" data-offset-key="69lma-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="69lma-0-0" style="direction: ltr; position: relative;"><span data-offset-key="69lma-0-0"><span style="font-family: verdana; font-size: large;"><b>8) Opdienen met een slaatje of op een bedje van quinoa.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-56472739382661248482024-03-11T15:55:00.000+00:002024-03-11T15:55:41.927+00:00Zeetongfilets met mosselen en spinazie.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 personen :</u> 2 tongen van 3 in 1 kg, 250 gr jonge spinazie, 500 gr mosselen, 1 ui, 2 stengels selder, tijm, laurier, peterseliestengels, 1 dl witte wijn, klontje boter.</i></b></span></span></div><div data-block="true" data-editor="4o8tn" data-offset-key="dcjd5-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dcjd5-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dcjd5-0-0"><span style="font-family: verdana; font-size: large;"><b><i><u>Voor de saus :</u> 30 gr boter, 30 gr bloem, 1/2 dl room, 2 dl visfumet, 1 dl mosselsap, 125 gr champignons, citroensap.</i></b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="1moa-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1moa-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1moa-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAbtR8TwzZ4czWMJn7Se7Zu4gNBgiHsO4vH9jKFmRU8vRerqQDx4gmB5e7R8xGH2Vn8Dwm6c05s82jpy2ZgfkP24sTdpGVqI-xbGFoHCGdfX70YPdKXaGM1WCqbV48VurcplU3UeiHeK7K9W0J717jByxtityOSKQBXMFAH5y2KBbOzOTnO5AFQp0XNs/s1612/28619571_471854089883614_3819071357851762053_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1412" data-original-width="1612" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAbtR8TwzZ4czWMJn7Se7Zu4gNBgiHsO4vH9jKFmRU8vRerqQDx4gmB5e7R8xGH2Vn8Dwm6c05s82jpy2ZgfkP24sTdpGVqI-xbGFoHCGdfX70YPdKXaGM1WCqbV48VurcplU3UeiHeK7K9W0J717jByxtityOSKQBXMFAH5y2KBbOzOTnO5AFQp0XNs/s320/28619571_471854089883614_3819071357851762053_o.jpg" width="320" /></a></div><b>1. De mosselen goed spoelen in koud water. </b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="b2dh0-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b2dh0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b2dh0-0-0"><span style="font-family: verdana; font-size: large;"><b>2. De ui pellen en grof snijden. De selder spoelen en grof snijden. De mosselen met het klontje boter en de ui, selder, tijm, laurier, peterseliestengels en de witte wijn laten gaar worden. Zodra de mosselen open zijn van het vuur nemen. De mosselen uit de schelp halen. Het mosselsap zeven en op de mosselen gieten.</b></span></span></div><div class="_1mf _1mj" data-offset-key="b2dh0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b2dh0-0-0"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="dia8p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dia8p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dia8p-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1quGi_A0-N36TSAg9vwq76K1dQYA23I-i8HvHykNn73bDgT0GF0a2U6vXQT5ZmA_7XU7nkpVHg5To5oL52d1JZFf1fgP1g7pZZCHG_GW8GFEtaGhEaVI1C9YtIrS79mWk9sxPuLKx3JEJg-DUZciyYsCoAysv4bUjEk1uoLbDYFFA4NxiLkyVVoKdnw/s1787/28616488_471854129883610_2760133308189427997_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1645" data-original-width="1787" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1quGi_A0-N36TSAg9vwq76K1dQYA23I-i8HvHykNn73bDgT0GF0a2U6vXQT5ZmA_7XU7nkpVHg5To5oL52d1JZFf1fgP1g7pZZCHG_GW8GFEtaGhEaVI1C9YtIrS79mWk9sxPuLKx3JEJg-DUZciyYsCoAysv4bUjEk1uoLbDYFFA4NxiLkyVVoKdnw/s320/28616488_471854129883610_2760133308189427997_o.jpg" width="320" /></a></div>3. De tongen fileren of vragen aan de visboer om dit te doen. De filets lichtjes platkloppen, kruiden met peper en zout en iedere filet in 3 vouwen met de velkant vanbinnen. </b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="dd5s7-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dd5s7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dd5s7-0-0"><span style="font-family: verdana; font-size: large;"><b>4. De champignons borstelen en in plakjes <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg0lAi1nElTdzP24_teAJE8C7PhK4aKBhX_7U1lyl8zRtzetBtOIcX-t7xOT5jSLLWcHYeH1UeFnIeLTDXES4E5TNz9RJ_1NxVfGzM37gGT_tSPHe6NAJvp1Rf5-nq3QxyRbwMVw1M2BgWFCl_mh9cid77Wakai37p7155CAyIVfX8YkcW5TnsfbPUkI/s1516/28514930_471854093216947_9095626755452230974_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1288" data-original-width="1516" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg0lAi1nElTdzP24_teAJE8C7PhK4aKBhX_7U1lyl8zRtzetBtOIcX-t7xOT5jSLLWcHYeH1UeFnIeLTDXES4E5TNz9RJ_1NxVfGzM37gGT_tSPHe6NAJvp1Rf5-nq3QxyRbwMVw1M2BgWFCl_mh9cid77Wakai37p7155CAyIVfX8YkcW5TnsfbPUkI/s320/28514930_471854093216947_9095626755452230974_o.jpg" width="320" /></a></div>snijden. In een beetje boter de champignons bakken. Kruiden met peper en zout.</b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="8o549-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8o549-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8o549-0-0"><span style="font-family: verdana; font-size: large;"><b>5. De spinazie spoelen en de grofste stelen verwijderen. Boter smelten en de spinazie garen. Kruiden met peper en zout.</b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="5a1ne-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5a1ne-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5a1ne-0-0"><span style="font-family: verdana; font-size: large;"><b>6. Voor de saus de boter smelten en de bloem bijvoegen. De bloem eventjes laten bakken zonder kleuren en visfumet en mosselsap bijgieten. Blijven roeren tot men een mooie homogene saus heeft. De room en het citroensap bijvoegen. Kruiden met peper en zout. Van het vuur de champignons en de mosselen bijvoegen.</b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="8gjda-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8gjda-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8gjda-0-0"><span style="font-family: verdana; font-size: large;"><b>7. Een klontje boter smelten en de filets bakken.</b></span></span></div></div><div data-block="true" data-editor="4o8tn" data-offset-key="3p4pt-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3p4pt-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3p4pt-0-0"><span style="font-family: verdana; font-size: large;"><b>8. In het midden van het bord wat spinazie schikken, dan de filets, napperen met de saus.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-267205538288523702024-03-10T14:49:00.002+00:002024-03-10T14:49:52.702+00:00Chipolata met risotto van groene kool.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 personen </u>: 350 gr chipolata, ½ groene kool, 180 gr risottorijst, 1 sjalot, 1 teentje look, 1 dl witte wijn, 6,5 dl groentenbouillon, 30 gr geraspte parmezaan, 40 gr boter, olijfolie, peper, zout.</i></b></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><br /></i></b></span></span></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="at7vm-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="at7vm-0-0" style="direction: ltr; position: relative;"><span data-offset-key="at7vm-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp_D13jSslpEBL3ZFaJN29Xb5smombtDjGRpDtUJrqXRrfGUBnPD8Hq8MEmrt6jW0eE_dHE5DrtcMBq524zcnmqwDYsl_cLtKD6AWCLkLsR-1BWXFvseqQHpTYfraJMcoTBg2wsb4TirFyNdaOq_7gUnVhzHAfYPkttgseS_iTYfMdwCQt0fjbIu8qvs/s713/17212144_321936831542008_6887860994462471865_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="713" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdp_D13jSslpEBL3ZFaJN29Xb5smombtDjGRpDtUJrqXRrfGUBnPD8Hq8MEmrt6jW0eE_dHE5DrtcMBq524zcnmqwDYsl_cLtKD6AWCLkLsR-1BWXFvseqQHpTYfraJMcoTBg2wsb4TirFyNdaOq_7gUnVhzHAfYPkttgseS_iTYfMdwCQt0fjbIu8qvs/s320/17212144_321936831542008_6887860994462471865_o.jpg" width="320" /></a></div><b>1) De groene kool in reepjes snijden, spoelen. Water koken, groene kool bijdoen en 8 à 10 minuten zacht laten koken. Afgieten en spoelen onder koud water.</b></span></span></div></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="cvk26-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cvk26-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cvk26-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De sjalot en de look fijnsnipperen. Fruiten in 1 slp olijfolie, rijst bijdoen en roeren tot de korrels glazig worden. Witte wijn bijdoen laten verdampen. Op zacht vuur verder werken.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVrXKrRkFPVVQz7H6nc5E3iq1x6KCdonOQXe-F50BnLUqE-nhGFA0q-rPHP5O20v-S4LoXoQQ8y-PNcQqu7smPR2wRDj77dE7zCWWanb4NkK4JDoSyAdjMs47HXLsj4HULnjOrd76tRgbZXQwTgwZ5-Ao8xi2V3-feaRaGUfEx-qov2_aFNutiKjxWbc/s1770/17239635_321936911542000_7036233249889995743_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1429" data-original-width="1770" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVrXKrRkFPVVQz7H6nc5E3iq1x6KCdonOQXe-F50BnLUqE-nhGFA0q-rPHP5O20v-S4LoXoQQ8y-PNcQqu7smPR2wRDj77dE7zCWWanb4NkK4JDoSyAdjMs47HXLsj4HULnjOrd76tRgbZXQwTgwZ5-Ao8xi2V3-feaRaGUfEx-qov2_aFNutiKjxWbc/s320/17239635_321936911542000_7036233249889995743_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="ae524-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ae524-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ae524-0-0"><span style="font-family: verdana; font-size: large;"><b>Beetje bij beetje de warme kippenbouillon bijvoegen al roerend, en wanneer de bouillon opgeslorpt is verder bouillon bijvoegen. Na 12 à 15 minuten moet de rijst gaar zijn. De groene kool bijvoegen , nog 1 minuut verwarmen en dan van het vuur nemen.</b></span></span></div></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="5t2pa-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5t2pa-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5t2pa-0-0"><span style="font-family: verdana; font-size: large;"><b>3) Parmezaan en boter onder roeren.</b></span></span></div></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="flj8c-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="flj8c-0-0" style="direction: ltr; position: relative;"><span data-offset-key="flj8c-0-0"><span style="font-family: verdana; font-size: large;"><b>4) Chipolata bakken en in stukjes van ongeveer 4 cm snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="7u9al" data-offset-key="9rc2a-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9rc2a-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9rc2a-0-0"><span style="font-family: verdana; font-size: large;"><b>5) De chipolata verdelen over de risotto.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-59782341060345045852024-03-09T15:51:00.000+00:002024-03-09T15:51:00.626+00:00Bloedworst met gebakken appel en aardappel.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 personen</u> : 2 bloedworsten, 3 appelen, 3 grote of 6 kleine aardappelen, 2 rode ajuinen, enkele takjes oregano, olijfolie, 1 slp patisserie bloem, peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="fmo46-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="fmo46-0-0" style="direction: ltr; position: relative;"><span data-offset-key="fmo46-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="fmo46-0-0" style="direction: ltr; position: relative;"><span data-offset-key="fmo46-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRpP868-yKycIpw0mNCuDqK8dojNPy0YsEmSNNHM9DVLrLxiDUUmMtJHbxMsijA2UmEq7VynL9WMFgO9zE-8ClCHW94ky2kHsCIVep0UV_ZJtTHxuSCbzjrXAwQ4MCm5g3g3nt43epPSCWzsCLVP1uyESsOzDqeLsmR4XIfN1DfdvNPCMFLngDA6npp8/s1114/17388916_325381674530857_7972462475260862566_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="1114" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRpP868-yKycIpw0mNCuDqK8dojNPy0YsEmSNNHM9DVLrLxiDUUmMtJHbxMsijA2UmEq7VynL9WMFgO9zE-8ClCHW94ky2kHsCIVep0UV_ZJtTHxuSCbzjrXAwQ4MCm5g3g3nt43epPSCWzsCLVP1uyESsOzDqeLsmR4XIfN1DfdvNPCMFLngDA6npp8/s320/17388916_325381674530857_7972462475260862566_o.jpg" width="320" /></a></div><b>1) De ajuinen pellen en in dunne reepjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="bllln-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bllln-0-0" style="direction: ltr; position: relative;"><span data-offset-key="bllln-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De aardappelen schillen, in dobbelsteentjes snijden, spoelen en droog deppen.</b></span></span></div><div class="_1mf _1mj" data-offset-key="bllln-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="bllln-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPpHGB4L6I29YT6sBuhC5GrRK5CDvDdxlapTPZ2ygFIWCJiMDOAyvt38yDQB_tnuBhYM6MtMlbqQrBQ9DTJK29k4grwKfR48CEPS2oORPlN4zz4fMk4EFtMG9TtUy2lGoizqxkTeDYolXpldvvgSQqK4fftFOLiJxCqHjl1NBvAKFeUCjwl7RodRoHM0/s1449/17390378_325381677864190_7491281461893389712_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1074" data-original-width="1449" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPpHGB4L6I29YT6sBuhC5GrRK5CDvDdxlapTPZ2ygFIWCJiMDOAyvt38yDQB_tnuBhYM6MtMlbqQrBQ9DTJK29k4grwKfR48CEPS2oORPlN4zz4fMk4EFtMG9TtUy2lGoizqxkTeDYolXpldvvgSQqK4fftFOLiJxCqHjl1NBvAKFeUCjwl7RodRoHM0/s320/17390378_325381677864190_7491281461893389712_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="810fi-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="810fi-0-0" style="direction: ltr; position: relative;"><span data-offset-key="810fi-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De appelen schillen en in dobbelsteentjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="6alg8-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6alg8-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6alg8-0-0"><span style="font-family: verdana; font-size: large;"><b>4) De oregano fijn snipperen.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="8sreg-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8sreg-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8sreg-0-0"><span style="font-family: verdana; font-size: large;"><b>5) Olijfolie warmen en de aardappelen bakken samen met de ajuinen. Na 10 minuten de appelen bijdoen. Zorgen dat ze niet tot moes bakken.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="fa85a-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="fa85a-0-0" style="direction: ltr; position: relative;"><span data-offset-key="fa85a-0-0"><span style="font-family: verdana; font-size: large;"><b>6) Het vel van de bloedworst verwijderen en de bloedworst in plakken snijden van ongeveer 1,5 à 2 cm. Dan eventjes de plakken in de bloem wentelen en knapperig bakken.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="8fb4h-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8fb4h-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8fb4h-0-0"><span style="font-family: verdana; font-size: large;"><b>7) Op het laatst de oregano over de aardappelen strooien.</b></span></span></div></div><div class="" data-block="true" data-editor="5fd98" data-offset-key="ctll9-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ctll9-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ctll9-0-0"><span style="font-family: verdana; font-size: large;"><b>8) Om te dresseren, het aardappelmengsel midden op het bord schikken en daarop de plakken bloedworst.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-36705406660932521432024-03-08T16:14:00.004+00:002024-03-08T16:14:38.835+00:00 Chateaubriand met pasta, tomatensaus, kappertjes en salie.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 personen :</u> 2 chateaubriands van 175 gr., 5 dl <a href="https://ladychefrita.blogspot.com/2021/12/tomatensaus.html">tomatensaus</a>, 12 blaadjes salie, 200 gr tomatenstukjes uit blik, 1kleine sjalot, 1 teentje look, 3 klp kappertjes, 150 gr champignons, 200 gr pasta (saserecce, penne of macaroni) liefst volkoren, olijfolie, peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="bme28-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bme28-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="5ktk0-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5ktk0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5ktk0-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-uA8p_vPzrESUYsnWV9zFG4cwGjAGrL1vCFYKo6J1EkUHHU3QH9AS0wsQ4yxlxbiaviOlHLuqRUSJvasBdnxwq8wPGJwUXxFaRHvwseoMC_ZoWeVQl6cEAL9FBtU_8eRl_rBtwlf_buOvfH8pr3_5u8TZ4hYC5G01Sc4K3nKMFQSlUX5hcVrurPXPIg/s1432/28423908_470114430057580_1314696122102563998_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1005" data-original-width="1432" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-uA8p_vPzrESUYsnWV9zFG4cwGjAGrL1vCFYKo6J1EkUHHU3QH9AS0wsQ4yxlxbiaviOlHLuqRUSJvasBdnxwq8wPGJwUXxFaRHvwseoMC_ZoWeVQl6cEAL9FBtU_8eRl_rBtwlf_buOvfH8pr3_5u8TZ4hYC5G01Sc4K3nKMFQSlUX5hcVrurPXPIg/s320/28423908_470114430057580_1314696122102563998_o.jpg" width="320" /></a></div><b>1. De sjalot en de look pellen. Fijn snipperen.</b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="7kgu1-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="7kgu1-0-0" style="direction: ltr; position: relative;"><span data-offset-key="7kgu1-0-0"><span style="font-family: verdana; font-size: large;"><b>2. De champignons borstelen en in stukken snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="7dcqe-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="7dcqe-0-0" style="direction: ltr; position: relative;"><span data-offset-key="7dcqe-0-0"><span style="font-family: verdana; font-size: large;"><b>3. De pasta koken zoals vermeld op de verpakking.</b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="8fsam-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8fsam-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8fsam-0-0"><span style="font-family: verdana; font-size: large;"><b>4. Een beetje olijfolie warmen en de look en sjalot fruiten, champignons bijvoegen en eventjes laten bakken. Tomatenstukjes, kappertjes en tomatensaus bijvoegen. 10 minuten laten sudderen op zacht vuur.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv9X5_Yp-pmlu1k-jzRekfTsEmgQJAqv_wqTas5IVRxaHw-vbJ1Hqb-wbMf0rN5a61Sh2m_r6uAN9adwZQx5U3ZN9qP7LwOsmUEfHYqKr4TSIIxt1HE0d-gwEGXBhdgmQ8A-YgMw5B03rwhFpbcMwDL3RA5b3lJgu2hUGbNkocskVgJ_yVDrB_RU1jic/s1692/28336214_470114433390913_6458309014729130450_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1462" data-original-width="1692" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv9X5_Yp-pmlu1k-jzRekfTsEmgQJAqv_wqTas5IVRxaHw-vbJ1Hqb-wbMf0rN5a61Sh2m_r6uAN9adwZQx5U3ZN9qP7LwOsmUEfHYqKr4TSIIxt1HE0d-gwEGXBhdgmQ8A-YgMw5B03rwhFpbcMwDL3RA5b3lJgu2hUGbNkocskVgJ_yVDrB_RU1jic/s320/28336214_470114433390913_6458309014729130450_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="et026-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="et026-0-0" style="direction: ltr; position: relative;"><span data-offset-key="et026-0-0"><span style="font-family: verdana; font-size: large;"><b>5. De salie fijn snijden en onder de saus roeren. De pasta vermengen met de tomatensaus.</b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="f5dcd-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="f5dcd-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f5dcd-0-0"><span style="font-family: verdana; font-size: large;"><b>6. Een beetje olijfolie verwarmen en het vlees bakken volgens de gewenste bakwijze. Kruiden met peper en zout. Het vlees in dikke plakken snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="rlo6" data-offset-key="7ukjg-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="7ukjg-0-0" style="direction: ltr; position: relative;"><span data-offset-key="7ukjg-0-0"><span style="font-family: verdana; font-size: large;"><b>7. In het midden van een bord wat pasta schikken. Daar op het vlees verdelen en garneren met enkele kleine blaadjes salie.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-40808977654881738322024-03-07T14:45:00.003+00:002024-03-07T14:45:48.383+00:00Wortelen en pastinaak met tijm en honing.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 à 4 personen </u>: 2 pastinaken, 6 wortels, tijm, honing, olijfolie, lookpoeder, peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="iqlf" data-offset-key="5o4jr-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5o4jr-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5o4jr-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="5o4jr-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5o4jr-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix02-mbgKxBB7zhY0QcitnaYBOH94_WN1TWe-zL0uPhxYoJrhJOCw4hAHL2TgWB3YfcT4Dtgaek0-UbEvIawiqj03TSb34Q0wABF935rlc9VzitqZ6MAgMXDtzNEwGnK6OW6_2vU7k14fJ52scUPXjkFjXTuYS7EiQxyTWUgKbylOSQVPqH5zd3qrLpeE/s1628/16836652_313712332364458_8981432839802301435_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="1628" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix02-mbgKxBB7zhY0QcitnaYBOH94_WN1TWe-zL0uPhxYoJrhJOCw4hAHL2TgWB3YfcT4Dtgaek0-UbEvIawiqj03TSb34Q0wABF935rlc9VzitqZ6MAgMXDtzNEwGnK6OW6_2vU7k14fJ52scUPXjkFjXTuYS7EiQxyTWUgKbylOSQVPqH5zd3qrLpeE/s320/16836652_313712332364458_8981432839802301435_o.jpg" width="320" /></a></div><b>1) Schil de pastinaken en de wortelen, snij ze in gelijke stukken.</b></span></span></div></div><div class="" data-block="true" data-editor="iqlf" data-offset-key="c5b2k-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="c5b2k-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c5b2k-0-0"><span style="font-family: verdana; font-size: large;"><b>2) Doe de groenten in een ovenvaste schotel, strooi lookpoeder op, verdeel er de tijm over, besprenkelen met honing en olijfolie. Bestrooien met peper en zout. Goed alles mengen.</b></span></span></div><div class="_1mf _1mj" data-offset-key="c5b2k-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c5b2k-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tgb1G81C9T9CNbs96Rk54IXVL5iuAPsIgIAIRj_4bLKLQCNUoxUJVa53NCbIeC71cs8CDA7u8erBMVo42Ekd4njTOBXdZ1NNQ65_cszSVLhJwAt7nKtPJ1dVeu5P9_bXq-Mm1QRDLH0iZrlr6Lv9wWu26h7gsXijMM3bGyvglWN3ONESsa_UV9PFy5A/s1413/16797502_313712379031120_4244881398568634648_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1293" data-original-width="1413" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tgb1G81C9T9CNbs96Rk54IXVL5iuAPsIgIAIRj_4bLKLQCNUoxUJVa53NCbIeC71cs8CDA7u8erBMVo42Ekd4njTOBXdZ1NNQ65_cszSVLhJwAt7nKtPJ1dVeu5P9_bXq-Mm1QRDLH0iZrlr6Lv9wWu26h7gsXijMM3bGyvglWN3ONESsa_UV9PFy5A/s320/16797502_313712379031120_4244881398568634648_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="iqlf" data-offset-key="cbbu-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cbbu-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cbbu-0-0"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></span></div><div class="_1mf _1mj" data-offset-key="cbbu-0-0" style="direction: ltr; position: relative;"><b><span style="font-family: verdana; font-size: large;">4) De groenten ongeveer 1 uur in de oven op 180° met lichte stoom plaatsen, nu en dan omroeren, indien de groenten te bruin worden de oven iets lager zetten.</span></b></div></div><div class="" data-block="true" data-editor="iqlf" data-offset-key="77ti7-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="77ti7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="77ti7-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5S5wysJbnvcOSlgzpD-JHLb_Vq9DKGQkfkmm9PwT8qKOQbs8KCUecQKFOnFS3KacDA1f14K-XIm0M_EyBdxMNjZlxJAy42PskJtXC_aOGH_lhgEfmqCLd8m_EyGYTSflykQAfBK85FfrpCTixvZDQG8fTtfKB6XBkCgpid10nV6iD6PjMlTk0IU56lg/s1463/16797325_313712382364453_34056169333763170_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1217" data-original-width="1463" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5S5wysJbnvcOSlgzpD-JHLb_Vq9DKGQkfkmm9PwT8qKOQbs8KCUecQKFOnFS3KacDA1f14K-XIm0M_EyBdxMNjZlxJAy42PskJtXC_aOGH_lhgEfmqCLd8m_EyGYTSflykQAfBK85FfrpCTixvZDQG8fTtfKB6XBkCgpid10nV6iD6PjMlTk0IU56lg/s320/16797325_313712382364453_34056169333763170_o.jpg" width="320" /></a></div>5) De groentjes zijn licht krokant. Indien men ze liever iets zachter heeft, eerst de groenten 5 minuten <br />blancheren.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-27663265699645478302024-03-04T09:58:00.002+00:002024-03-04T09:58:14.154+00:00 Bouillabaisse "op mijn wijze"<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 5 à 6 personen</u> : 1 lt visfumet, 0,5 lt garnaalfumet, 1/4 lt mosselsap, 1 venkel, 1 wortel, 1 wit van prei, 1 witte selderstengel, 2 tomaten, 1 ui, 1klp gehakte look, 1 saffraanpoeder potje, 1 dl tomaten passata, zout, cayennepeper, 1 grote gamba per persoon, 2 scampi per persoon, 10gr grijze garnalen per persoon, 60 gr rode poonfilet per persoon, 8 tal mossels per persoon, 1 dl witte wijn, laurier, tijm</i></b></span></span></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="cq7p9-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cq7p9-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cq7p9-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="cq7p9-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cq7p9-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMCOLkNAqV7T4a0b1koQfGRI-x3iaydIqksPg7UHvmnmcE4Q4WRUkv_iEowscXIcv3OMU-n4RIGlxpl_8UsWoQnQEsuVutbbiFWYMirUrwdw8YoOwL4Qa6lljncveABAqdfzsA2bat0upGtRjdic9q07oFwtZuV-uHlj0jJya0VIWL7Xnmxr18RecZhs/s1810/16797948_310642092671482_6413250596290571494_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1810" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMCOLkNAqV7T4a0b1koQfGRI-x3iaydIqksPg7UHvmnmcE4Q4WRUkv_iEowscXIcv3OMU-n4RIGlxpl_8UsWoQnQEsuVutbbiFWYMirUrwdw8YoOwL4Qa6lljncveABAqdfzsA2bat0upGtRjdic9q07oFwtZuV-uHlj0jJya0VIWL7Xnmxr18RecZhs/s320/16797948_310642092671482_6413250596290571494_o.jpg" width="320" /></a></div><b>1) Om visfumet te maken heeft men visgraten en koppen nodig, die kan men vragen aan de visboer. De graten koken met water, witte wijn, ui, selder, peterselie stengels, beetje citroen, zout en peper. Niet langer dan 20 à 25 minuten koken en goed afschuimen.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9q3BbkO-s3W1TTBMS3EdrXjPRhJ2oZeWlMcagwqSkixzBN82B-LPgTR5Zk6RRHOsrOZNkOCJ0YsJ6qoLGQzvEBipgEECbM_r3I5R27t_wx_OdBCnNFEq4o5oKfmJqUylYEjfImLr-0pH2fllgV7MZWQQnqTiSPy5WqeEI-Yn4L5lZ6HtS44Da0lPIPc/s1721/16804065_310642209338137_7044259854370948673_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1390" data-original-width="1721" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9q3BbkO-s3W1TTBMS3EdrXjPRhJ2oZeWlMcagwqSkixzBN82B-LPgTR5Zk6RRHOsrOZNkOCJ0YsJ6qoLGQzvEBipgEECbM_r3I5R27t_wx_OdBCnNFEq4o5oKfmJqUylYEjfImLr-0pH2fllgV7MZWQQnqTiSPy5WqeEI-Yn4L5lZ6HtS44Da0lPIPc/s320/16804065_310642209338137_7044259854370948673_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="6bacb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6bacb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6bacb-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De garnaalfumet op dezelfde wijze maken als de visbouillon maar met garnaalkoppen en wat tomatenpuree.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="9vt31-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9vt31-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9vt31-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De venkel spoelen, de dikke draden er uit halen en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="85t7c-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="85t7c-0-0" style="direction: ltr; position: relative;"><span data-offset-key="85t7c-0-0"><span style="font-family: verdana; font-size: large;"><b>4) De wortels schillen <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfFaNW4cy-BUyYeRmkJLeTwSv9FJ4JrtlhepwwTb8gFOL0hMo7H3MJjhZJMbTPQ5scw2fw8TPY2QiMRKLfRbeg5uVIzYA5AIllx8NnlxEjfMoBJGCRFN83R_vQcVfBgmIzle8sNLxHZwKAsGK8QueM3QaiMGmzFbBz3gjNHXcixw7y94jDY4kk_-i4E8/s1817/16700390_310642219338136_5427399620234628073_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1326" data-original-width="1817" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfFaNW4cy-BUyYeRmkJLeTwSv9FJ4JrtlhepwwTb8gFOL0hMo7H3MJjhZJMbTPQ5scw2fw8TPY2QiMRKLfRbeg5uVIzYA5AIllx8NnlxEjfMoBJGCRFN83R_vQcVfBgmIzle8sNLxHZwKAsGK8QueM3QaiMGmzFbBz3gjNHXcixw7y94jDY4kk_-i4E8/s320/16700390_310642219338136_5427399620234628073_o.jpg" width="320" /></a></div>en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="3t9pk-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3t9pk-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3t9pk-0-0"><span style="font-family: verdana; font-size: large;"><b>5) Het wit van prei spoelen en fijn snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="8j4k8-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8j4k8-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8j4k8-0-0"><span style="font-family: verdana; font-size: large;"><b>6) De selderstengel spoelen, draden uithalen en in kleine blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="99bfa-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="99bfa-0-0" style="direction: ltr; position: relative;"><span data-offset-key="99bfa-0-0"><span style="font-family: verdana; font-size: large;"><b>7) De tomaten <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_WwhDJXFEMw-w6E8gVrxmQIv4D7akU3syusuZPyHndYF7i6I1SKHUnsngL3lH3b-JvGbFN7KWhBJoMTQHLoUEvYilqhaIbVL0k-UsuQAj5reHwZxPybqcxcr_0V4DLmEpF4G35lHs4sck3sNR0qhvhKdOk60BJ7LJBnVU85TY3aRYSqZLv5HF3A3oZU/s1753/16715997_310642226004802_5081947561255781857_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1413" data-original-width="1753" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_WwhDJXFEMw-w6E8gVrxmQIv4D7akU3syusuZPyHndYF7i6I1SKHUnsngL3lH3b-JvGbFN7KWhBJoMTQHLoUEvYilqhaIbVL0k-UsuQAj5reHwZxPybqcxcr_0V4DLmEpF4G35lHs4sck3sNR0qhvhKdOk60BJ7LJBnVU85TY3aRYSqZLv5HF3A3oZU/s320/16715997_310642226004802_5081947561255781857_o.jpg" width="320" /></a></div>emonderen, pellen, zaadjes uithalen en in blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="a7sln-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="a7sln-0-0" style="direction: ltr; position: relative;"><span data-offset-key="a7sln-0-0"><span style="font-family: verdana; font-size: large;"><b>8) De groentjes fruiten in olijfolie zonder kleuren. De visfumet, garnaalfumet en mosselsap bijgieten alsook de tomaten passata. Kruiden met <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzirQTTPUes1QJxXhNQ3fTViDjH1xqhUtxpBK8Za7DceHjgPsha3P833uS4NM1QMjKXeyGhGtonxL_s5ydzkjSJvwf8px545uxaAf247enzgeYGyOhYXHEUCdPfk4d3a5SW9MJyo7WXVcJw4pNNgKvXG-1OdQNCqFPDGID7GlYr6uHISKinhAYj-tBdk/s1462/16700466_310642259338132_4215661527702899853_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1342" data-original-width="1462" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzirQTTPUes1QJxXhNQ3fTViDjH1xqhUtxpBK8Za7DceHjgPsha3P833uS4NM1QMjKXeyGhGtonxL_s5ydzkjSJvwf8px545uxaAf247enzgeYGyOhYXHEUCdPfk4d3a5SW9MJyo7WXVcJw4pNNgKvXG-1OdQNCqFPDGID7GlYr6uHISKinhAYj-tBdk/s320/16700466_310642259338132_4215661527702899853_o.jpg" width="320" /></a></div>zout en cayennepeper en de saffraan. Laten opkoken en indien nodig afschuimen. Ongeveer 5 minuten zacht laten koken.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="bp639-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bp639-0-0" style="direction: ltr; position: relative;"><span data-offset-key="bp639-0-0"><span style="font-family: verdana; font-size: large;"><b>9) Een beetje vissoep in een brede pot doen en laten koken. De rode poon, gamba en scampi 3 à 4 minuten in de vissoep zacht laten garen.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="5reck-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5reck-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5reck-0-0"><span style="font-family: verdana; font-size: large;"><b>10) De mossels koken met een beetje witte wijn, tijm, laurier, ui, peper en zout. Een 3 tal mossels per persoon in de schelp bewaren voor de garnering.</b></span></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="fovqg-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="fovqg-0-0" style="direction: ltr; position: relative;"><span data-offset-key="fovqg-0-0"><span style="font-family: verdana; font-size: large;"><b>11) Vissoep in een diep bord gieten en daarin de vis en schaal- en schelpdieren schikken met een toast met <a href="https://ladychefrita.blogspot.com/2021/12/tomatentapenade.html">tomatentapenade.</a></b></span></span></div><div><span data-offset-key="fovqg-0-0" style="font-family: inherit;"><br /></span></div></div><div class="" data-block="true" data-editor="d7ev3" data-offset-key="des5u-0-0" style="background-color: white; color: #1c2b33; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 14px; white-space-collapse: preserve;"></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-81738554387019407202024-03-03T16:15:00.000+00:002024-03-03T16:15:12.235+00:00Kip in de wok op z’n Thaïs.<div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><b><i><span data-offset-key="1kc13-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><u>Ingrediënten :</u> 350 gr kippenfilet, 170 gr rijst, zonnebloemolie, 8 dl kippenbouillon, 1/3 ananas, 1 rode puntpaprika, 1 grote wortel, 1 prei, 1 teentje look, 1 stukje gember, 1 rode ui, ½ limoen, 2 slp vissaus, 1,5 dl kokosmelk, 1 klp curcuma, Thaïse wok kruiden </span><span class="_247o" data-offset-key="1kc13-1-0" spellcheck="false" style="color: #1c2b33; white-space-collapse: preserve;">Santa Maria</span><span data-offset-key="1kc13-2-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"> , Skiracha kruiden </span><span class="_247o" data-offset-key="1kc13-3-0" spellcheck="false" style="color: #1c2b33; white-space-collapse: preserve;">Santa Maria</span><span data-offset-key="1kc13-4-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"> , groene curry poeder </span><span class="_247o" data-offset-key="1kc13-5-0" spellcheck="false" style="color: #1c2b33; white-space-collapse: preserve;">Santa Maria</span><span data-offset-key="1kc13-6-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"> , gedroogde chili, verse koriander, 12 blaadjes verse ananassalie of gewone salie.</span></i></b></span></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="946cb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="946cb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="946cb-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="946cb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="946cb-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJWi3lZJfHg7LZvHB4U3CMhEbWE6oPZDSojswfgpERV4piMCgrn2VlLTkIVT9VTPLZ0PJYZexi01tjZU0dZarFyyCM_WLK3zaXXmrCiQItGlk9JDml2E0O-w6UdSq5pAZPT6_7MKAT5ImbBpkAmLHwvG-WP5MkhZD_7rb2CrNw0GMZBaLxcOBzVuKcyQ/s3570/P1280196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2759" data-original-width="3570" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJWi3lZJfHg7LZvHB4U3CMhEbWE6oPZDSojswfgpERV4piMCgrn2VlLTkIVT9VTPLZ0PJYZexi01tjZU0dZarFyyCM_WLK3zaXXmrCiQItGlk9JDml2E0O-w6UdSq5pAZPT6_7MKAT5ImbBpkAmLHwvG-WP5MkhZD_7rb2CrNw0GMZBaLxcOBzVuKcyQ/s320/P1280196.JPG" width="320" /></a></div><b> 1. De look en rode ui pellen en fijnsnipperen.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="36rob-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="36rob-0-0" style="direction: ltr; position: relative;"><span data-offset-key="36rob-0-0"><span style="font-family: verdana; font-size: large;"><b> 2. De wortel schillen en in blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="6l51k-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6l51k-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6l51k-0-0"><span style="font-family: verdana; font-size: large;"><b> 3. Het buitenste blad van de prei verwijderen, in de lengte in 2 snijden, spoelen en in halve ringetjes snijden.</b></span></span></div><div class="_1mf _1mj" data-offset-key="6l51k-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span><span data-offset-key="6l51k-0-0"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEo9FRYe2QpaVrmYbYdK7Qf1BmL04oVYJW-aeoKpUbk01deEoG7ki7CkfDKN_FkaIVG7QbJB7BGmkU7DmxmCbX77yypD3XmTgPYgxiB8WydjkZjZLAWyOFlHmcM40KNMft2NBgP-tqLToTjbHW8WsXJ3i709NAtRo4PTKvUVb-LSWx_uKJ0CfZ29arf9w/s3680/P1280186.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3000" data-original-width="3680" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEo9FRYe2QpaVrmYbYdK7Qf1BmL04oVYJW-aeoKpUbk01deEoG7ki7CkfDKN_FkaIVG7QbJB7BGmkU7DmxmCbX77yypD3XmTgPYgxiB8WydjkZjZLAWyOFlHmcM40KNMft2NBgP-tqLToTjbHW8WsXJ3i709NAtRo4PTKvUVb-LSWx_uKJ0CfZ29arf9w/s320/P1280186.JPG" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="d41tv-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="d41tv-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d41tv-0-0"><span style="font-family: verdana; font-size: large;"><b> 4. De puntpaprika spoelen, in de lengte in 2 snijden, zaadjes verwijderen en in reepjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="286k7-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="286k7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="286k7-0-0"><span style="font-family: verdana; font-size: large;"><b> 5. De ananas schillen, het harde midden gedeelte verwijderen, in stukjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="2sth5-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2sth5-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2sth5-0-0"><span style="font-family: verdana; font-size: large;"><b> 6. De gember schillen en fijn snipperen.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="51j5o-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="51j5o-0-0" style="direction: ltr; position: relative;"><span data-offset-key="51j5o-0-0"><span style="font-family: verdana; font-size: large;"><b> 7. Het vel van de kippenfilets verwijderen en in blokjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="82osv-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="82osv-0-0" style="direction: ltr; position: relative;"><span data-offset-key="82osv-0-0"><span style="font-family: verdana; font-size: large;"><b> 8. De salie heel fijn snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="guph-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="guph-0-0" style="direction: ltr; position: relative;"><span data-offset-key="guph-0-0"><span style="font-family: verdana; font-size: large;"><b> 9. De rijst koken in de kippenbouillon zoals vermeld op de verpakking. Wanneer de rijst gaar is, door een zeef gieten en het vocht opvangen.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="67jhv-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="67jhv-0-0" style="direction: ltr; position: relative;"><span data-offset-key="67jhv-0-0"><span style="font-family: verdana; font-size: large;"><b> 10. Zonnebloemolie heet laten worden in de wok en de kippenblokjes op hoog vuur aanbakken. Kruiden met de curcuma, de wok kruiden, de skiracha en de groene curry. Hoe meer kruiden men toevoegt hoe pikanter. Wanneer de kip aangebakken is aan alle kanten, uit de wok nemen.</b></span></span></div></div><div class="" data-block="true" data-editor="bg8t5" data-offset-key="4a1tu-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4a1tu-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4a1tu-0-0"><span style="font-family: verdana; font-size: large;"><b> 11. Een beetje olie bijvoegen in de wok en de ui, look, wortel, prei, puntpaprika en gember er in doen. Op hoog vuur laten fruiten. Indien nodig nog een beetje olie bijdoen. Vissaus bijvoegen en het sap van de limoen. Dit een 10 tal minuten al roerend wokken. De kippenblokjes bijvoegen en het vocht van de rijst bijgieten alsook de kokosmelk. Proeven en indien men wenst nog wat bijkruiden. Nog een 2 a 3 tal minuten laten garen. De rijst er onder mengen alsook de salie bijvoegen. Goed opwarmen en garneren met de verse koriander.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-85466202744726770022024-03-01T15:28:00.004+00:002024-03-01T15:28:33.804+00:00Witloof met spek, tomaten en mozzarella.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 2 à 3 pers.</u> : 6 stronken witloof, 12 sneetjes gerookt spek, 3 tomaten,1 bolletje mozzarella, 40 gr geraspte parmezaan, 3 eieren, 1 dl room, 1,5 dl melk, 1 klp oregano, cayenne peper en zout.</i></b></span></span></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="9gljh-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9gljh-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9gljh-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="9gljh-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9gljh-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa2-Ba-DJbYyr9ghAj213-7bJSoLDl59n7qvAnYN_nK3qdS_s0e7H9Ck5brf35xAjWrab3Wxv2ryXX5TRKmaUA9cwwv2vjRqZq8WK8Gc10G5e7_iNZher0SSgeYoNQQDucHNZ7FFO6MCvhjUBedfGBlLxbMJPsm_KPIJbGWbnMzwOeP8mLkKVrfQx7QQ/s1452/429894151_786169756876989_5932716163621830321_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1362" data-original-width="1452" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa2-Ba-DJbYyr9ghAj213-7bJSoLDl59n7qvAnYN_nK3qdS_s0e7H9Ck5brf35xAjWrab3Wxv2ryXX5TRKmaUA9cwwv2vjRqZq8WK8Gc10G5e7_iNZher0SSgeYoNQQDucHNZ7FFO6MCvhjUBedfGBlLxbMJPsm_KPIJbGWbnMzwOeP8mLkKVrfQx7QQ/s320/429894151_786169756876989_5932716163621830321_n.jpg" width="320" /></a></div><b>1) Het witloof spoelen, in de lengte in 2 snijden. Het harde gedeelte onderaan uitsnijden en 20 minuten stomen of braiseren in een beetje water met klontje boter.Kruien met peper en zout.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpmR_qXFNtM2rPAGSv1w3mM74SLSOuklhacqEcEMwOooZOySR7adgyVdcFTkQ5GUb2ym8ky4qkeuG0NPRzRfIsXYnoFTW06z77jw0D6zLgtwulo2yrz5cnq-IoSDf2tVImmmGN6S-braA61U23bXCAI27Hw-RghyphenhyphenbaCzp_RfYboZH2P5tMus_c_j8BNs/s1291/16707537_307244229677935_6595089177722077542_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="867" data-original-width="1291" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpmR_qXFNtM2rPAGSv1w3mM74SLSOuklhacqEcEMwOooZOySR7adgyVdcFTkQ5GUb2ym8ky4qkeuG0NPRzRfIsXYnoFTW06z77jw0D6zLgtwulo2yrz5cnq-IoSDf2tVImmmGN6S-braA61U23bXCAI27Hw-RghyphenhyphenbaCzp_RfYboZH2P5tMus_c_j8BNs/s320/16707537_307244229677935_6595089177722077542_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="525l6-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="525l6-0-0" style="direction: ltr; position: relative;"><span data-offset-key="525l6-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De tomaten in schijfjes snijden van 2 à 3 mm. </b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="f0d9i-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="f0d9i-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f0d9i-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De mozzarella in dunne schijfjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="8sjiq-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8sjiq-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8sjiq-0-0"><span style="font-family: verdana; font-size: large;"><b>4) De eieren, de room, de melk, de parmezaan, oregano, cayenne peper en zout goed mengen.</b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="76oam-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="76oam-0-0" style="direction: ltr; position: relative;"><span data-offset-key="76oam-0-0"><span style="font-family: verdana; font-size: large;"><b>5) Oven voorverwarmen op 180°.</b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="binfk-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="binfk-0-0" style="direction: ltr; position: relative;"><span data-offset-key="binfk-0-0"><span style="font-family: verdana; font-size: large;"><b>6) Een ovenschotel met olijfolie inwrijven.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Ad5_E2FzXoW-KX7t-y3SS5psyx6fKnVlXdNnio6jB6HvAp-AcHRGsU29CiwmqLrfhyJm6ToCcwFAcq5Z32KFll05nBO5S0Q-ep3u_rBxYnIBIWCWdqTCBAoE5JcD8l-lJsdOXpbc6y0wVCj0fnd_8Gt1AicVwu5t6AokPdmy8UpK_24Gk0FzBqLuRU/s1759/16486887_307244353011256_5208519893149625443_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1219" data-original-width="1759" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Ad5_E2FzXoW-KX7t-y3SS5psyx6fKnVlXdNnio6jB6HvAp-AcHRGsU29CiwmqLrfhyJm6ToCcwFAcq5Z32KFll05nBO5S0Q-ep3u_rBxYnIBIWCWdqTCBAoE5JcD8l-lJsdOXpbc6y0wVCj0fnd_8Gt1AicVwu5t6AokPdmy8UpK_24Gk0FzBqLuRU/s320/16486887_307244353011256_5208519893149625443_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="8trum-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8trum-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8trum-0-0"><span style="font-family: verdana; font-size: large;"><b>7) Rond elke ½ witloof een sneetje spek wentelen. </b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="6gina-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6gina-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6gina-0-0"><span style="font-family: verdana; font-size: large;"><b>8) In de schotel een beetje van de parmezaanroom doen, dan schijfjes tomaten, schijfjes mozzarella. Maak eventueel 2 laagjes.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mhtYF5qDeyJEx-z9LQrWOM9eOqzr0_Cfydt7HQSxukI_S9NoD6fmSgpcgat6toXssA-ogTIIecmglRSxrQP-dOvrfAJUI7shzE9bUYrfVoP0DkK1VYr05DOfnEkFz0EXUqaSsTB2NPluQc7WPoijOJfkAJQuYoAAKtVPkEPks3dnq7CjM-VWftxIt8U/s1556/11235398_307244349677923_5917138385398979989_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1253" data-original-width="1556" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mhtYF5qDeyJEx-z9LQrWOM9eOqzr0_Cfydt7HQSxukI_S9NoD6fmSgpcgat6toXssA-ogTIIecmglRSxrQP-dOvrfAJUI7shzE9bUYrfVoP0DkK1VYr05DOfnEkFz0EXUqaSsTB2NPluQc7WPoijOJfkAJQuYoAAKtVPkEPks3dnq7CjM-VWftxIt8U/s320/11235398_307244349677923_5917138385398979989_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="1jk0f-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1jk0f-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1jk0f-0-0"><span style="font-family: verdana; font-size: large;"><b>9) Daarop de witloofrolletjes schikken. Schenk de parmezaanroom erover.</b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="eihjd-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="eihjd-0-0" style="direction: ltr; position: relative;"><span data-offset-key="eihjd-0-0"><span style="font-family: verdana; font-size: large;"><b>10)20 minuten in de oven plaatsen, Als het niet bruin genoeg is op het einde nog enkele minuten onder de grill zetten. </b></span></span></div></div><div class="" data-block="true" data-editor="55gm8" data-offset-key="3tru5-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3tru5-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3tru5-0-0"><span style="font-family: verdana; font-size: large;"><b>Lekker met tagliatelle of puree</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-42566840731971542752024-02-29T15:10:00.000+00:002024-02-29T15:10:55.957+00:00Kabeljauw met bulgur, prei, puntpaprika en lichte roomsaus.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten 2 pers.</u> : 2 kabeljauwhaasjes van 175 gr, 60 gr gepelde garnalen, 160 gr bulgur, 1 prei, 1 rode puntpaprika, 1 dl room, 1 dl garnalenfond, peper, zout, boter, olijfolie.</i></b></span></span></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="9e36u-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9e36u-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9e36u-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="9e36u-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9e36u-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfzT3-xjXQyRyAQXRY3OaeiA2Ygj9m4tP58yku0uW7T9rEipcPpDURAYNgcNEyEII81Seuk6awlh7juAVnmyMnNHtK39-hQpvJf6sqHAJr6IpT0nse2qNKvsMYmbQ5-PBFkYSnYJjRLsF3RB9Ug6mgiWp3JBdUkZDnGLB_WVVrMyCTEQNocMIP0whqyU/s2906/P1250852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2583" data-original-width="2906" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsfzT3-xjXQyRyAQXRY3OaeiA2Ygj9m4tP58yku0uW7T9rEipcPpDURAYNgcNEyEII81Seuk6awlh7juAVnmyMnNHtK39-hQpvJf6sqHAJr6IpT0nse2qNKvsMYmbQ5-PBFkYSnYJjRLsF3RB9Ug6mgiWp3JBdUkZDnGLB_WVVrMyCTEQNocMIP0whqyU/w400-h355/P1250852.JPG" width="400" /></a></div><br /><b><br /></b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="2jec5-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2jec5-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2jec5-0-0"><span style="font-family: verdana; font-size: large;"><b> 1. De bulgur koken zoals vermeld op de verpakking.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="3sqkh-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3sqkh-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3sqkh-0-0"><span style="font-family: verdana; font-size: large;"><b> 2. Het buitenste blad en het groenste gedeelte van de prei verwijderen. In de lengte in 2 snijden. Spoelen en in fijne reepjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="efv5p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="efv5p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="efv5p-0-0"><span style="font-family: verdana; font-size: large;"><b> 3. De puntpaprika s spoelen in de lengte in 2 snijden en zaadjes verwijderen. In fijne reepjes snijden. Aanstoven in een beetje boter.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="eop14-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="eop14-0-0" style="direction: ltr; position: relative;"><span data-offset-key="eop14-0-0"><span style="font-family: verdana; font-size: large;"><b> 4. De prei gaarkoken. De prei juist onderzetten met water. De prei afgieten maar het vocht bijhouden.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="dnl45-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dnl45-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dnl45-0-0"><span style="font-family: verdana; font-size: large;"><b> 5. Het preivocht met de garnalenfond tot de helft inkoken. De room bijvoegen en nogmaals inkoken tot gewenste dikte. Kruiden met peper en zout. Garnaalpoeder bij de saus voegen (Facultatief) .</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="1f7eu-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1f7eu-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1f7eu-0-0"><span style="font-family: verdana; font-size: large;"><b> 6. De prei en de puntpaprika mengen met de bulgur. Indien nodig nog eventjes opwarmen.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="260ef-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="260ef-0-0" style="direction: ltr; position: relative;"><span data-offset-key="260ef-0-0"><span style="font-family: verdana; font-size: large;"><b> 7. De kabeljauw aankleuren aan beide kanten in boter en olijfolie. Kruiden met peper en zout en verder afbakken in de oven op 180° gedurende 5 à 7 minuten naargelang de dikte van de haasjes.</b></span></span></div></div><div class="" data-block="true" data-editor="6bkrb" data-offset-key="1jtii-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1jtii-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1jtii-0-0"><span style="font-family: verdana; font-size: large;"><b> 8. In het midden van het bord wat bulgur met prei en puntpaprika schikken. Daarop de kabeljauw. Bestrooien met garnalen. Dresseer wat saus rond de kabeljauw.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-74158826863169047322024-02-28T15:49:00.007+00:002024-02-28T15:49:45.461+00:00Witte pens met spek, krieltjes en appel.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><u>Ingrediënten voor 2 personen</u> : 2 witte pensen, 10 tal krieltjes, 1 appel, 4 sneetjes gerookt spek,1 grote of 2 kleine stronken witloof, ½ ijsbergsla, 1 lepel frambozenazijn, 2slp mayonaise.</b></span></span></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="2jc11-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2jc11-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2jc11-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="2jc11-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2jc11-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujeEEywRqHPmKyMi8YxgS4X3hEN8LpBcoKTSFGgrL4LmHfeAl-aiDVSNY6r2vg2WxtuBrtHo6nDshIqwF_z6ENlAbnYKy3MxK4guRoA77oQqL8X_Tcx-vmZKq_9p6TnksxmwUY1HabB79B8rwJkndQqDCK0xRBbfCSRg4r_xBhKRyfMWk9BwwZJOwmA/s1526/16804252_312457282489963_1553420461157223248_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1361" data-original-width="1526" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ujeEEywRqHPmKyMi8YxgS4X3hEN8LpBcoKTSFGgrL4LmHfeAl-aiDVSNY6r2vg2WxtuBrtHo6nDshIqwF_z6ENlAbnYKy3MxK4guRoA77oQqL8X_Tcx-vmZKq_9p6TnksxmwUY1HabB79B8rwJkndQqDCK0xRBbfCSRg4r_xBhKRyfMWk9BwwZJOwmA/s320/16804252_312457282489963_1553420461157223248_o.jpg" width="320" /></a></div><b>1) De aardappelen goed spoelen en borstelen. Koken in de schil en in 2 snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="3n0ae-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3n0ae-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3n0ae-0-0"><span style="font-family: verdana; font-size: large;"><b>2) De mayonaise mengen met de frambozenazijn. Indien de mayonaise nog te dik is kan men er een beetje water bijdoen. Goed mengen en kruiden met peper en zout.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirYJugmrwRTh2diFFEfLH6lUDitQfcvaFRMLqwix1JgF7gvI0pNyMpxqVT4MiO3C2sm6dYDrdATWKeR9i0YvSEfPG9ChQFbugj5ddaPtQTI4I45-cTpEIZIKnVahN9pGm2XlqVhfZ9WVVWkntimw0MGV-8WqXU1EB4XF2hxDLsLnFU5Sbo2vXWlnuoIY/s1403/16825776_312457345823290_7002317352961558434_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1233" data-original-width="1403" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirYJugmrwRTh2diFFEfLH6lUDitQfcvaFRMLqwix1JgF7gvI0pNyMpxqVT4MiO3C2sm6dYDrdATWKeR9i0YvSEfPG9ChQFbugj5ddaPtQTI4I45-cTpEIZIKnVahN9pGm2XlqVhfZ9WVVWkntimw0MGV-8WqXU1EB4XF2hxDLsLnFU5Sbo2vXWlnuoIY/s320/16825776_312457345823290_7002317352961558434_o.jpg" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="1caih-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="1caih-0-0" style="direction: ltr; position: relative;"><span data-offset-key="1caih-0-0"><span style="font-family: verdana; font-size: large;"><b>3) De ijsbergsla wassen en in repen snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="f6c-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="f6c-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f6c-0-0"><span style="font-family: verdana; font-size: large;"><b>4) Het witloof spoelen en in de lengte in repen snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="9joff-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9joff-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9joff-0-0"><span style="font-family: verdana; font-size: large;"><b>5) De appel schillen en in fijne partjes snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="6nf0j-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6nf0j-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6nf0j-0-0"><span style="font-family: verdana; font-size: large;"><b>6) De pensen bakken in in dikke schijven snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="3bhth-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3bhth-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3bhth-0-0"><span style="font-family: verdana; font-size: large;"><b>7) Het spek krokant bakken en op keukenpapier laten uitlekken. De aardappelen in het spekvet bakken alsook de partjes appel.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="a1rj5-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="a1rj5-0-0" style="direction: ltr; position: relative;"><span data-offset-key="a1rj5-0-0"><span style="font-family: verdana; font-size: large;"><b>8) De sla in een kom doen, daarop de witloofreepjes, enkele houden voor de garnering, dan afwisselend de aardappelen, de pens, het spek en de appelpartjes. Garneren met enkele witloofreepjes.</b></span></span></div></div><div class="" data-block="true" data-editor="dg2qe" data-offset-key="405ma-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="405ma-0-0" style="direction: ltr; position: relative;"><span data-offset-key="405ma-0-0"><span style="font-family: verdana; font-size: large;"><b>9) De mayonaise apart bij serveren.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-64140421028931629852024-02-27T16:17:00.005+00:002024-02-27T16:17:50.272+00:00 Schelvis met tomatenkorstje en knolseldersaus.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten 2 pers.</u> : 2 schelvishaasjes van 175 gr., 1 teentje look, 1 klp tijm, 1 slp paneermeel, 6 + 6 kerstomaten, ½ citroen, peper, zout, 2 slp gehakte peterselie, 180 gr tagliatelle.</i></b></span></span></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="726dt-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="726dt-0-0" style="direction: ltr; position: relative;"><span data-offset-key="726dt-0-0"><span style="font-family: verdana; font-size: large;"><b><i><u>Saus :</u> 200 gr blokjes knolselder, 1 sjalot, 1 teentje look, 3,5 dl melk, ½ blokje groentenbouillon, 1 klp mosterd, klontje boter, selderzout, peper.</i></b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="3mpes-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3mpes-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3mpes-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="3mpes-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3mpes-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLDkCyddD96v0mZhB9CCTlJOiGbmIelfQPaJ4cEb9Q_om4b2Ax87o4k_cJ57Lm82FpiGx2U6eiZONxRixdtJ_KU8fdk7O7SSob7lg1vLFiVyM8XNbcWl8cjAXD0VboJjRRKavJmF6r5-p4R904QF3q8N7Xu_8F09eJxcEuXSq4G1fmSnQfBFzSMzKjJU/s3340/P1270919.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2462" data-original-width="3340" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLDkCyddD96v0mZhB9CCTlJOiGbmIelfQPaJ4cEb9Q_om4b2Ax87o4k_cJ57Lm82FpiGx2U6eiZONxRixdtJ_KU8fdk7O7SSob7lg1vLFiVyM8XNbcWl8cjAXD0VboJjRRKavJmF6r5-p4R904QF3q8N7Xu_8F09eJxcEuXSq4G1fmSnQfBFzSMzKjJU/s320/P1270919.JPG" width="320" /></a></div><b> 1) De 6 kerstomaten, het gepelde teentje look, de peterselie, tijm, zeste van de citroen, peper en zout cutteren. Er mogen nog kleine stukjes inzitten. Mengen met het paneermeel.</b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="2lhug-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2lhug-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2lhug-0-0"><span style="font-family: verdana; font-size: large;"><b> 2) Vis droog deppen, kruiden met peper en zout. Bedekken met het paneermeelmengsel.</b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="4c9q0-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4c9q0-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4c9q0-0-0"><span style="font-family: verdana; font-size: large;"><b> 3) Voor de saus : sjalot en look pellen en fijnsnipperen. Boter smelten. Sjalot, look en knolselder even aanfruiten zonder kleuren. De melk bijgieten en het bouillonblokje erbij doen. Zachtjes laten koken tot de knolselder gaar is. De mosterd bijvoegen en de saus heel fijn mixen en zeven. Sap van citroen bijgieten en bijkruiden met selderzout en peper.</b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="31e9s-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="31e9s-0-0" style="direction: ltr; position: relative;"><span data-offset-key="31e9s-0-0"><span style="font-family: verdana; font-size: large;"><b> 4) De vis bakken in de oven op 170° met lichte stoom.</b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="f3dqf-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="f3dqf-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f3dqf-0-0"><span style="font-family: verdana; font-size: large;"><b> 5) Tagliatelle koken zoals vermeld op de verpakking. Afgieten. Mengen met een beetje saus.</b></span></span></div></div><div class="" data-block="true" data-editor="2ueiv" data-offset-key="eifb-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="eifb-0-0" style="direction: ltr; position: relative;"><span data-offset-key="eifb-0-0"><span style="font-family: verdana; font-size: large;"><b> 6) De tagliatelle in het midden van het bord schikken. De overblijvende kerstomaten er over verdelen. Daarop de schelvis doen. Bestrooien met peterselie en wat saus rond sprenkelen.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-53316244751974533542024-02-27T14:17:00.004+00:002024-02-27T14:17:28.014+00:00Carpaccio van tomaat, gerookte zalm en ansjovis.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 4 personen</u> : 8 tomaten van verschillende soort, ¼ bloemkool, 4 sneden gerookte zalm, 12 ansjovissen op olijfolie, 2 slp pesto, parmezaanschilfers, olijfolie, verse oregano of basilicum, grof zeezout, peper.</i></b></span></span></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="d8jjl-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="d8jjl-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d8jjl-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="d8jjl-0-0" style="direction: ltr; position: relative;"><span data-offset-key="d8jjl-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAu4zF8VLWHKHQiasOJIUTRNzKaeWdHNAD3gwZkSqdNfhGHLqtgZy_Fty9yrq3fS_PXWCfdDhUMlDtzLBgaUcGq8kV9mClZQJMb7XKTCwYjlrWjfyM7XppZRCGyKTlmtZNLTtaYR6sS8dkziMdS7HXfCVgVLyp2s_OYatLNRU2mI5kSnvBJQnNMsIwzs/s3453/P1260906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2668" data-original-width="3453" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAu4zF8VLWHKHQiasOJIUTRNzKaeWdHNAD3gwZkSqdNfhGHLqtgZy_Fty9yrq3fS_PXWCfdDhUMlDtzLBgaUcGq8kV9mClZQJMb7XKTCwYjlrWjfyM7XppZRCGyKTlmtZNLTtaYR6sS8dkziMdS7HXfCVgVLyp2s_OYatLNRU2mI5kSnvBJQnNMsIwzs/s320/P1260906.JPG" width="320" /></a></div><b> 1. De bloemkool in roosjes verdelen en in zoutwater koken tot ze licht krokant is. Afgieten en afspoelen met koud water. Laten uitlekken.</b></span></span></div></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="30blc-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="30blc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="30blc-0-0"><span style="font-family: verdana; font-size: large;"><b> 2. De tomaten spoelen en in hele dunne schijfjes snijden.</b></span></span></div><div class="_1mf _1mj" data-offset-key="30blc-0-0" style="direction: ltr; position: relative;"><span style="font-family: verdana;"><span style="font-size: large;"><b><br /></b></span><span data-offset-key="30blc-0-0"><span style="font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc30ARzUh8zp0GtorT-ybf9XMiQVD9uk1x37uJTTsN9yITq5gXCXE5wW2RUyWt_ebuVV-qZIr9wjpn6sN8R5doAIM2uIlYCCAyGDuzr6-3A8As7mgyxrmBnMNIAcdPpokLITKn5RH-4DDWtZqS_kwhUSEEqDpceIgSdmw3ioI177DwxI1s2tIyLXrYPzo/s3075/P1260900.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2225" data-original-width="3075" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc30ARzUh8zp0GtorT-ybf9XMiQVD9uk1x37uJTTsN9yITq5gXCXE5wW2RUyWt_ebuVV-qZIr9wjpn6sN8R5doAIM2uIlYCCAyGDuzr6-3A8As7mgyxrmBnMNIAcdPpokLITKn5RH-4DDWtZqS_kwhUSEEqDpceIgSdmw3ioI177DwxI1s2tIyLXrYPzo/s320/P1260900.JPG" width="320" /></a></div></b></span></span></span></div></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="ekd1g-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ekd1g-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ekd1g-0-0"><span style="font-family: verdana; font-size: large;"><b> 3. De tomaten verdelen over de borden. Besprenkelen met olijfolie, wat oregano of basilicumblaadjes er over verdelen en kruiden met grof zeezout en peper.</b></span></span></div></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="m092-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="m092-0-0" style="direction: ltr; position: relative;"><span data-offset-key="m092-0-0"><span style="font-family: verdana; font-size: large;"><b> 4. De bloemkool, gerookte zalm en ansjovis verdelen over de borden.</b></span></span></div></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="b2lsu-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="b2lsu-0-0" style="direction: ltr; position: relative;"><span data-offset-key="b2lsu-0-0"><span style="font-family: verdana; font-size: large;"><b> 5. Enkele toefjes pesto aanbrengen.</b></span></span></div></div><div class="" data-block="true" data-editor="5trc9" data-offset-key="bhn9m-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bhn9m-0-0" style="direction: ltr; position: relative;"><span data-offset-key="bhn9m-0-0"><span style="font-family: verdana; font-size: large;"><b> 6. Bestrooien met parmezaanschilfers en besprenkelen met olijfolie.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-58670630510431713942024-02-26T14:57:00.000+00:002024-02-26T14:57:27.529+00:00Gelakt Breydelspek met fregula sarda en mayonaise met parmezaan.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten voor 4 hapjes </u>: 2 sneden Breydelspek van ¾ cm dik, 2 slp marinade (soja saus, gemberpoeder, look, honing, mosterd), 50 gr fregula sarda, 2 gele en 2 rode kerstomaten, 1 slp witte wijnazijn, peper, zout, 1 klp tijm, 1 slp olijfolie, 1 slp mayonaise, 1 slp Griekse yoghurt, 2 klp geraspte parmezaan 2 Tuc koekjes, 1 klp fijngesneden bieslook.</i></b></span></span></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="3iidp-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="3iidp-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3iidp-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="3iidp-0-0" style="direction: ltr; position: relative;"><span data-offset-key="3iidp-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jeIiRxprg2c_U4246Ds0bi_cW2_lo0SBGXdZ3uw6ZpVY20glf3fK3zrEZcaqXWmc2KtyX5KdfSdpArM7LSE4J-KeyeezU5eLVomO_X5ROyVRko0NiyvN4Z_-tPwjlIwV6r9W2Fpi4EPQbl-1_IUrHkBOI6ptpJFdMJ3EaV8C_oV8u8cASCsnrHL7ehQ/s2367/P1280137.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2010" data-original-width="2367" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jeIiRxprg2c_U4246Ds0bi_cW2_lo0SBGXdZ3uw6ZpVY20glf3fK3zrEZcaqXWmc2KtyX5KdfSdpArM7LSE4J-KeyeezU5eLVomO_X5ROyVRko0NiyvN4Z_-tPwjlIwV6r9W2Fpi4EPQbl-1_IUrHkBOI6ptpJFdMJ3EaV8C_oV8u8cASCsnrHL7ehQ/s320/P1280137.JPG" width="320" /></a></div><b> 1) De sneden Breydel spek in 2 snijden. Een paar uur in de marinade laten staan.</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="4ik8d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4ik8d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4ik8d-0-0"><span style="font-family: verdana; font-size: large;"><b> 2) De mayonaise mengen met de yoghurt en 1 klp fijngeblenderde parmezaan</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="64mal-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="64mal-0-0" style="direction: ltr; position: relative;"><span data-offset-key="64mal-0-0"><span style="font-family: verdana; font-size: large;"><b> </b></span></span></div><div class="_1mf _1mj" data-offset-key="64mal-0-0" style="direction: ltr; position: relative;"><span data-offset-key="64mal-0-0"><span style="font-family: verdana; font-size: large;"><b> 3) De kerstomaten in 2 snijden.</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="e7l7p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="e7l7p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="e7l7p-0-0"><span style="font-family: verdana; font-size: large;"><b> 4) De fregula sarda koken zoals vermeld op de verpakking. Afgieten. Afspoelen met koud water en laten uitlekken. Mengen met de witte wijnazijn en de olijfolie. Kruiden met peper, zout en tijm.</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="6t9pl-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6t9pl-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6t9pl-0-0"><span style="font-family: verdana; font-size: large;"><b> 5) Het spek droogdeppen en kort aanbakken in een hete pan met olijfolie.</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="9iq1q-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="9iq1q-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9iq1q-0-0"><span style="font-family: verdana; font-size: large;"><b> 6) De Tuc koekjes in stukjes breken en bestrooien met 1 klp parmezaan.</b></span></span></div></div><div class="" data-block="true" data-editor="edr3b" data-offset-key="ta6n-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ta6n-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ta6n-0-0"><span style="font-family: verdana; font-size: large;"><b> 7) In het midden van het bord de Breydekspek schikken, er op wat fregula sarda, kerstomaten en wat mayonaise. De stukjes Tuc koekjes op de mayonaise doen en bestrooien met de bieslook.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0tag:blogger.com,1999:blog-828860079129394601.post-3596889427140157412024-02-25T17:28:00.004+00:002024-02-25T17:28:56.834+00:00Gevulde kippenfilet met ham, mozzarella en olijven.<div style="text-align: left;"><span style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><span style="font-family: verdana; font-size: large;"><b><i><u>Ingrediënten 2 pers.</u> : 2 kippenfilets, 2 sjalotten, 1 teentje look, 5 groene olijven, 100 gr geraspte mozzarella, 2 sneden gekookte ham, 12 tal basilicumblaadjes, 1 takje rozemarijn, olijfolie, boter, paneermeel, gerookte paprikapoeder, peper, zout, 180 gr spirelli.</i></b></span></span></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="cdkpm-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="cdkpm-0-0" style="direction: ltr; position: relative;"><span data-offset-key="cdkpm-0-0"><span style="font-family: verdana; font-size: large;"><b><i><u>Voor de saus</u> : 3,3 dl passata, 1 sjalot, 1 teentje look, paprikapoeder.</i></b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="4erle-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4erle-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4erle-0-0"><span style="font-family: verdana; font-size: large;"><b><br data-text="true" /></b></span></span></div><div class="_1mf _1mj" data-offset-key="4erle-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4erle-0-0"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBHfuKVlXv4mqHI4zoRUG8szL3cPqBubNUffQUmR-qNo2FlYO8G3YEjPkmpQeoytCDWGA14Nk3-fnu8HOIc7F4T8PwrxWgAwfsIxvZQ8sodBZGXfjaMfEvdWYOENmS12XkTXMSUt-h-i2ZQ1e3HDbA-VY98eLJpgIELS6HYERGWcoDu7ZhFga6EyuXDI/s3074/P1250966.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3074" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBHfuKVlXv4mqHI4zoRUG8szL3cPqBubNUffQUmR-qNo2FlYO8G3YEjPkmpQeoytCDWGA14Nk3-fnu8HOIc7F4T8PwrxWgAwfsIxvZQ8sodBZGXfjaMfEvdWYOENmS12XkTXMSUt-h-i2ZQ1e3HDbA-VY98eLJpgIELS6HYERGWcoDu7ZhFga6EyuXDI/s320/P1250966.JPG" width="320" /></a></div><b> 1) Pel en snipper de sjalot en de look fijn.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="94d85-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="94d85-0-0" style="direction: ltr; position: relative;"><span data-offset-key="94d85-0-0"><span style="font-family: verdana; font-size: large;"><b> 2) Hak de olijven fijn.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="8ejmo-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="8ejmo-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8ejmo-0-0"><span style="font-family: verdana; font-size: large;"><b> 3) Rits de rozemarijn en hak fijn.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="ckiun-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ckiun-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ckiun-0-0"><span style="font-family: verdana; font-size: large;"><b> 4) Warm een scheutje olijfolie en fruit de sjalot, look en olijven, meng met een soeplepel paneermeel. Meng er de rozemarijn bij. Kruid met peper en zout en paprikapoeder.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATeLuKjug5sey25cS9nR2USqXN2ZoRemhwqdTL1ZEDW7zX6ym3c_c1c9O_AAP5uOh2kDgVFK4y4qNvWzTR3_nOCFanBVv03fy3WWL46fl3UhwNt36YEsvktDjLyeaKRh170skqx52-NSipGZm6BEwlz7fkzmVIWazhBPMtlGhkN3URBHRFO_UpMBJ_aM/s4000/P1250961.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2760" data-original-width="4000" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATeLuKjug5sey25cS9nR2USqXN2ZoRemhwqdTL1ZEDW7zX6ym3c_c1c9O_AAP5uOh2kDgVFK4y4qNvWzTR3_nOCFanBVv03fy3WWL46fl3UhwNt36YEsvktDjLyeaKRh170skqx52-NSipGZm6BEwlz7fkzmVIWazhBPMtlGhkN3URBHRFO_UpMBJ_aM/s320/P1250961.JPG" width="320" /></a></div></b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="bi19v-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="bi19v-0-0" style="direction: ltr; position: relative;"><span data-offset-key="bi19v-0-0"><span style="font-family: verdana; font-size: large;"><b> 5) Verwijder het vel van de kippenfilets en snij ze overlangs in 2 tot net aan de rand. Leg ze tussen 2 vellen keukenfolie en klop ze mooi plat. Verwijder het bovenste vel keukenfolie en leg de <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX-Vdv5DqfC6ZlVvbjTa2qr1sCgyMB6AO_HSf2EblUqgX2PO1cfRP6QVDFQnuDy1U0fyNCZSI5m8CCDolH7qmubc3lamhpZgKySV_uC5a796G09yp8mPKBPPhtto73gPrnsFbNTz2pZUqhlRDOqzc6VO8SQE280zG60TlZU532cytdn-k_AmjvRb2Kq4/s3476/P1250959.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3000" data-original-width="3476" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX-Vdv5DqfC6ZlVvbjTa2qr1sCgyMB6AO_HSf2EblUqgX2PO1cfRP6QVDFQnuDy1U0fyNCZSI5m8CCDolH7qmubc3lamhpZgKySV_uC5a796G09yp8mPKBPPhtto73gPrnsFbNTz2pZUqhlRDOqzc6VO8SQE280zG60TlZU532cytdn-k_AmjvRb2Kq4/s320/P1250959.JPG" width="320" /></a></div>gekookte ham op het kippenvlees. Bedek met de mengeling sjalot/olijven. Verdeel de blaadjes basilicum er op en strooi er de kaas over.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="ab68n-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="ab68n-0-0" style="direction: ltr; position: relative;"><span data-offset-key="ab68n-0-0"><span style="font-family: verdana; font-size: large;"><b> 6) Rol dit strak op met behulp van het onderste vel keukenfolie.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="6li4s-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="6li4s-0-0" style="direction: ltr; position: relative;"><span data-offset-key="6li4s-0-0"><span style="font-family: verdana; font-size: large;"><b> 7) Meng 2 slp paneermeel met paprikapoeder.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="4s91v-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="4s91v-0-0" style="direction: ltr; position: relative;"><span data-offset-key="4s91v-0-0"><span style="font-family: verdana; font-size: large;"><b> 8) Verwijder de keukenfolie en haal de rollade door het paneermengsel.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="fp1ft-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="fp1ft-0-0" style="direction: ltr; position: relative;"><span data-offset-key="fp1ft-0-0"><span style="font-family: verdana; font-size: large;"><b> 9) Warm de oven op 180°.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="dh1uc-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="dh1uc-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dh1uc-0-0"><span style="font-family: verdana; font-size: large;"><b> 10) Warm wat boter met olijfolie en kleur de rollade rondom aan.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="aoc0l-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="aoc0l-0-0" style="direction: ltr; position: relative;"><span data-offset-key="aoc0l-0-0"><span style="font-family: verdana; font-size: large;"><b> 11) Laat verder garen in de oven met lichte stoom 15 à 20 minuten.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="c0k9d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="c0k9d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c0k9d-0-0"><span style="font-family: verdana; font-size: large;"><b> 12) Kook intussen de spirelli zoals vermeld op de verpakking. Giet af en houd wat vocht bij. </b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="esm8d-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="esm8d-0-0" style="direction: ltr; position: relative;"><span data-offset-key="esm8d-0-0"><span style="font-family: verdana; font-size: large;"><b> 13) Voor de saus : Snipper 1 sjalot en een teentje look fijn en laat dit fruiten. Voeg de passata toe. Kruid met peper, zout en paprika. Laat dit 20 minuten zacht sudderen. Indien nodig giet wat vocht bij van de pasta.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="c2s0f-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="c2s0f-0-0" style="direction: ltr; position: relative;"><span data-offset-key="c2s0f-0-0"><span style="font-family: verdana; font-size: large;"><b> 14) Meng de spirelli met de saus.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="5vsbg-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="5vsbg-0-0" style="direction: ltr; position: relative;"><span data-offset-key="5vsbg-0-0"><span style="font-family: verdana; font-size: large;"><b> 15) Snij de rollade in dikke plakken.</b></span></span></div></div><div class="" data-block="true" data-editor="3g4fs" data-offset-key="2j08p-0-0" style="background-color: white; color: #1c2b33; white-space-collapse: preserve;"><div class="_1mf _1mj" data-offset-key="2j08p-0-0" style="direction: ltr; position: relative;"><span data-offset-key="2j08p-0-0"><span style="font-family: verdana; font-size: large;"><b> 16) Schik in het midden van het bord wat spirelli met daarop 3 plakken kippenrollade.</b></span></span></div></div>Lady Chef Ritahttp://www.blogger.com/profile/08020708324898927378noreply@blogger.com0