{"id":18571,"date":"2020-04-10T09:57:35","date_gmt":"2020-04-10T07:57:35","guid":{"rendered":"https:\/\/www.fiftyandmemagazine.be\/nl\/?p=18571"},"modified":"2020-04-06T09:57:58","modified_gmt":"2020-04-06T07:57:58","slug":"recept-belgische-mozzarella-rode-bieten-appel-en-bijenpollen","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-belgische-mozzarella-rode-bieten-appel-en-bijenpollen","title":{"rendered":"Recept : Belgische mozzarella, rode bieten, appel en bijenpollen"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span><h2 class=\"p1\"><span class=\"s2\">Ingredi\u00ebnten (voor 4 personen):<\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">2 bollen Belgische mozzarella (&#8220;mozz&#8217;ardennes&#8221;)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">2 biologische rode bieten <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">1 Belgische bioappel <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Belgische biokoolzaadolie <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Appelazijn (van bij La Botte \u00c9toil\u00e9e) <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Fleur de sel <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Zwarte peper uit de molen<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Bijenpollen (van bij Nectar &amp; Co)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Bosbessencoulis (te maken tijdens het bosbessenseizoen)<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Enkele kiemen basilicumkers<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Enkele koffiebonen <\/span><\/p>\n<h2 class=\"p1\"><span class=\"s2\">Bereiding: <\/span><\/h2>\n<p class=\"p1\"><span class=\"s2\">1. Kook de geschilde rode bieten met enkele druppels koolzaadolie en wat koffiebonen 45 minuten vacu\u00fcm op 85\u00b0C. (Als je hiervoor het materiaal niet hebt, kan je de bietjes ook 80 min. met schil en gewikkeld in aluminiumfolie in de oven op 180\u00b0 plaatsen.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">2. Snij de mozzarella middendoor.<\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">Maak de appelvinaigrette met \u00be koolzaadolie en \u00bc appelazijn. Voeg er een brunoise van appel, fleur de sel en peper uit de molen aan toe. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">3. Snij de nog lauwe bieten in schijfjes. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">4. Schik het bord zoals op de foto. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">5. Druppel er wat bosbessencoulis overheen. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">6. Bestrooi met bijenpollen. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">7. Snij de basilicumkers en voeg aan het bord toe. <\/span><\/p>\n<p class=\"p1\"><span class=\"s2\">8. Kruid indien nodig nog wat bij. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuut<\/span><\/span>Ingredi\u00ebnten (voor 4 personen): 2 bollen Belgische mozzarella (&#8220;mozz&#8217;ardennes&#8221;) 2 [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":18572,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[],"class_list":["post-18571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept : Belgische mozzarella, rode bieten, appel en bijenpollen - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"description\" content=\"Het SERRA-concept is eenvoudig en modern. 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