{"id":4732,"date":"2015-11-24T07:30:37","date_gmt":"2015-11-24T06:30:37","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=4732"},"modified":"2017-03-30T11:46:04","modified_gmt":"2017-03-30T09:46:04","slug":"recept-eekhoorntjesbrood-met-salierisotto","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/recept-eekhoorntjesbrood-met-salierisotto","title":{"rendered":"Recept: Eekhoorntjesbrood met salierisotto"},"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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><div class=\"col-sm-4\">\n<div id=\"ingredients\" class=\"tab-content is-open\">\n<p class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\"><strong><span style=\"color: #333333;\"><span style=\"color: #ff6600;\">E<\/span>en heerlijk\u00a0gerecht\u00a0met de romigheid van risotto, maar dan zonder room!<\/span><\/strong><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/Life-magazine-becel-recept-eekhoorntjesbrood.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4970\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/Life-magazine-becel-recept-eekhoorntjesbrood.jpeg\" alt=\"Life-magazine-becel-recept-eekhoorntjesbrood\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/Life-magazine-becel-recept-eekhoorntjesbrood.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/Life-magazine-becel-recept-eekhoorntjesbrood-624x368.jpeg 624w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/a>INGREDI\u00cbNTEN<\/span><\/p>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g eekhoorntjesbrood (c\u00e8pes of boleten) of Portobello paddenstoelen<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0el Becel Original (vloeibaar) (30 g)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"15\">15<\/span>\u00a0g verse salie (of halve theelepel gedroogde)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0ui<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0teentjes knoflook<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g tomaten<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g gedopte tuinbonen (vers of diepvries)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"8\">8<\/span>\u00a0g Knorr Strooi bouillon met Tuinkruiden<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g risotto rijst<\/li>\n<\/ul>\n<div class=\"box box--tipbox\" style=\"text-align: justify;\">\n<p><strong>Variaties:\u00a0<\/strong>Bij deze heerlijke c\u00e8pes met salierisotto en tuinboontjes kunnen de c\u00e8pes (eekhoorntjesbrood) ook in de risotto gegaard worden. Snijd ze dan in stukjes en voeg ze gelijk met de rijst toe.<\/p>\n<\/div>\n<h1 class=\"box box--white box--shadow-small hide-mobile\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (Voor 2 personen)<\/span><\/h1>\n<\/div>\n<\/div>\n<div class=\"col-sm-8\">\n<div id=\"preparation\" class=\"tab-content\">\n<ol style=\"text-align: justify;\">\n<li>Verwarm de BBQ of grill op de hoogste stand. Halveer de paddenstoelen in de lengte of snijd ze als ze heel groot zijn in plakken. Bestrijk heel dun met Becel Original en bestrooi met vers gemalen peper. Hak de salie fijn. Pel en snipper de ui en knoflook. Snijd de tomaten in kleine stukjes.<\/li>\n<li>Kook de tuinbonen 5 minuten in kokend water en giet af. Meng 450 ml heet water met 8 g strooibouillon in een diepe pan en breng aan de kook.<\/li>\n<li>Verwarm in een andere diepe pan de rest van de Becel en bak de ui en knoflook 3 minuten. Voeg de rijst toe en bak tot de korrels glazig zijn. Voeg de tomaat, salie en de warme tuinboontjes toe. Roer driekwart van de bouillon erdoor en breng al roerende aan de kook. Roer geregeld tot de rijst gaar is en de bouillon is opgenomen. Roer de rest van de bouillon erdoor als dat nodig is. Breng op smaak met vers gemalen peper.<\/li>\n<li>Grill ondertussen de paddenstoelen 4 minuten om en om. Verdeel de risotto over 2 diepe borden en leg het eekhoorntjesbrood erop.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/cepes-met-salierisotto-en-tuinboontjes\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Nieuwsgierig naar meer gezonde voedingstips?\u00a0<\/span>Ontdek hier hoe u gezond kan eten voor uw hart!\u00a0<a href=\"http:\/\/www.life-magazine.be\/nl\/3010-becel-gezond-eten-voor-je-hart.html\" target=\"_blank\">Klik hier<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-4734\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg\" alt=\"becel-coeur-life-magazine\" width=\"379\" height=\"223\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine-624x368.jpg 624w\" sizes=\"auto, (max-width: 379px) 100vw, 379px\" \/><\/a><\/p>\n<\/div>\n<\/div>\n<hr \/>\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\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Een heerlijk gerecht met de romigheid van risotto, maar dan zonder room!<\/p>\n","protected":false},"author":2,"featured_media":4733,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[325,56,369],"class_list":["post-4732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: Eekhoorntjesbrood met salierisotto - Fifty &amp; 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