{"id":7042,"date":"2016-03-10T11:30:58","date_gmt":"2016-03-10T10:30:58","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=7042"},"modified":"2018-04-12T10:40:08","modified_gmt":"2018-04-12T08:40:08","slug":"recept-smeuige-pompoentaart","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-smeuige-pompoentaart","title":{"rendered":"Recept: Smeu\u00efge pompoentaart"},"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><p class=\"titel-4\" style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">A<\/span>fscheid in schoonheid van de winter\u00a0met deze smeu\u00efge pompoentaart!\u00a0Comfortfood zonder een spoortje schuldgevoel&#8230;<\/strong><\/p>\n<p class=\"titel-4\" style=\"text-align: justify;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-7044 aligncenter\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine2.jpg\" alt=\"life-magazine\" width=\"493\" height=\"329\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine2.jpg 1000w, https:\/\/www.fiftyandmemagazine.be\/nl\/wp-content\/uploads\/2016\/02\/life-magazine2-624x416.jpg 624w\" sizes=\"auto, (max-width: 493px) 100vw, 493px\" \/><\/a><\/p>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN<\/span><\/h1>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li>1 pompoen (+- 500g, in blokjes gesneden)<\/li>\n<li><span class=\"ingredient-value\">100<\/span>\u00a0g magere\u00a0kwark<\/li>\n<li>1 ui<\/li>\n<li>1 sjalotje<\/li>\n<li><span class=\"ingredient-value\">1 tl gedroogde oregano<\/span><\/li>\n<li><span class=\"ingredient-value\">2<\/span> tl currypoeder<\/li>\n<li><span class=\"ingredient-value\">0,5<\/span> tl gemalen komijn<\/li>\n<li><span class=\"ingredient-value\">2,5<\/span> el Becel Original (vloeibaar) (25 g)<\/li>\n<li><span class=\"ingredient-value\">115<\/span> speltbloem<\/li>\n<li><span class=\"ingredient-value\">2<\/span> eieren<\/li>\n<li><span class=\"ingredient-value\">50<\/span> ml halfvolle melk<\/li>\n<li><span class=\"ingredient-value\">0,5<\/span> el geschaafde amandelen<\/li>\n<\/ul>\n<h1 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (VOOR 2 PORTIES)<\/span><\/h1>\n<ol>\n<li style=\"text-align: justify;\">Maak eerst het deeg. Roer de kwark\u00a0met 2 el van de Becel en\u00a0een vleugje olijfolie door elkaar. Voeg de bloem en de oregano toe en kneed met koele hand tot een soepel deeg. Rol uit en bekleed een\u00a0met bakpapier beklede vorm ermee. Verwarm de oven voor tot 180 \u00b0C.<\/li>\n<li style=\"text-align: justify;\">Pel en snijd de ui en de sjalot in ringetjes. Verhit de rest van de Becel in een pan en fruit de ui 5 minuten op een halfhoog vuur. Voeg de pompoen toe en bak 3 minuten op een hoog vuur mee. Schenk 150 ml water erbij en voeg het kerriepoeder, de komijn en peper naar smaak toe. Stoof de pompoen met de deksel op de pan in ca. 5 minuten gaar. Neem de deksel van de pan en laat zo nodig de rest van het vocht inkoken. Schep de pompoen op een groot bord en laat het afkoelen tot lauwwarm.<\/li>\n<li style=\"text-align: justify;\">Klop de eieren met de melk en peper naar smaak los. Schep het eimengsel met de pompoen door elkaar en verdeel het over de bodem van de vorm. Strooi het amandelschaafsel erover. Bak de taart in de voorverwarmde oven in ca. 35 minuten gaar. Snijd de pompoentaart in punten. Bestrooi als garnering eventueel met rucola.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/pompoentaart-uit-de-oven\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: center;\">\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>Afscheid in schoonheid van de winter met deze smeu\u00efge pompoentaart! Comfortfood zonder een spoortje schuldgevoel&#8230;<\/p>\n","protected":false},"author":8,"featured_media":7045,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[900],"tags":[325,56,369],"class_list":["post-7042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecepten","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: Smeu\u00efge pompoentaart - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/tecepten\/recept-smeuige-pompoentaart\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept: Smeu\u00efge pompoentaart - Fifty &amp; Me MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Leestijd: 2 minutenAfscheid in schoonheid van de winter met deze smeu\u00efge pompoentaart! 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