dinsdag 21 mei 2013


Het is aspergeseizoen, en nu zijn ze vol op te koop. Geniet ervan voordat het alweer voorbij is (dat is 24 juni).
Hieronder een smakelijk gerecht met de stengels die ook wel "het witte goud" worden genoemd. Helaas komen de asperges die nu verkrijgbaar zijn uit het buitenland (bij Albert Heijn uit Griekenland). Dat komt doordat de natuur dit jaar wat later in bloei is gekomen. Als ik foto's van mijn eigen tuin vergelijk, loopt de natuur dit jaar ca. 3 weken achter.
Hier alvast een recept.

Bron: Tip Culinair mei 2000

Asparagus wraps

It's official: the season for asparagus has started! Enjoy them while they last (that will be until the 24th of June).
This is a tasty dish with the stems also called "the white gold" in the Netherlands. Unfortunately the asparagus available in the supermarkets are from abroad (Albert Heijn sells asparagus from Greece). That's because nature is late this year. When comparing photographs from my garden, I could see nature is three weeks late.
Here's the recipe for you to try.

Peel 8 white asparagus. Remove the woody ends (approx. 1 inch).
Bring a lot of water to the boil in a pot large enough to cover them and lower the asparagus in it.
Cook for 5 minutes, remove the pot from the heat, and leave for 10-15 minutes.

Preheat the oven to 180°C / 350°F.
Place two sheets of ham in front of you, the second covering half of the first one.
Place two asparagus on top and roll. Transfer to an oven dish.

Heat 25 grams of butter. Add 20 grams of flour, stir well to combine until you get a paste. This is called a roux.
Cook for 1 minute. Add 100 ml cream and 100 ml white wine. Stir.
Separate 1 egg and add the yolk to the sauce. Stir well immediately and let the sauce thicken.
Pour the sauce on top of the asparagus wraps. Sprinkle with grated cheese.

Transfer to the oven and bake for approx. 15 minutes until the top is golden and bubbling.

zaterdag 11 mei 2013


Als je dit met z'n tweeën maakt is de voorbereiding zó klaar. Je kunt het deeg en de vulling dan tegelijkertijd maken en later samenvoegen. Het is een erg lekker gerecht. De vulling is stevig en goed in blokjes te snijden. Ideaal voor een party.



Try to make this recipe with a friend and preparation time will be short, because one can make the dough and the other the filling and assemble later. I liked this dish. The filling is firm and can be cut in cubes easily. Good for a party!

Grease a springform pan of 9 inch width and line with greaseproof paper.
Preheat the oven to 180 °C.

Make the dough.
Melt 100 g butter with 150 ml water and 4 tbsp milk. Stir through 400 g flour until a ball forms.
Knead the dough shortly. Role out 2/3 of the dough into a 12 inch circle.
Line the springform pan with the dough.
Role out the remaining part of the dough into a 9 inch circle.

Make the filling.
Transfer to a bowl 500 g minced meat, 300 sausage meat, 200 g ham cubes, 1 finely chopped onion, 6 chopped sage leaves, a few drops of tabasco, 1 tsp salt, pepper to taste. Mix well.
Transfer the filling to the springform pan and press well into the edges, to avoid air holes.
Place the second dough circle on top and squeeze the edges to close. Make a nice pattern.
Make a few holes in the dough to allow steam to escape.
Beat an egg in a little bowl and brush the pie with the egg.

Transfer the pie to the oven and bake for 30 minutes.
Reduce the heat to 160°C and bake for another hour.
Let cool completely. Serve with a salad.
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