{"id":7255,"date":"2022-03-02T14:03:22","date_gmt":"2022-03-02T14:03:22","guid":{"rendered":"https:\/\/eclo.farm\/2022\/03\/zuurdesemcrackers-miso-roomkaas-brusselse-shiitake\/"},"modified":"2022-03-02T14:06:41","modified_gmt":"2022-03-02T14:06:41","slug":"zuurdesemcrackers-miso-roomkaas-brusselse-shiitake","status":"publish","type":"post","link":"https:\/\/eclo.farm\/nl\/2022\/03\/zuurdesemcrackers-miso-roomkaas-brusselse-shiitake\/","title":{"rendered":"Zuurdesemcrackers \/ Miso Roomkaas \/ Brusselse Shiitake"},"content":{"rendered":"\t\t
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    \n Maak de zuurdesem crackers: verwarm de oven voor op 175\u00b0C. Meng het kikkererwtenmeel met de ‘gooi’ zuurdesem, 3 eetl. olijfolie, witte en zwarte sesamzaadjes, gespleten lijnzaad, edelgistvlokken, zwarte peper en fijn zeezout in een kom tot een gladde massa. Verdeel het deeg in twee\u00ebn en leg het 30 minuten in de koelkast. Bestrooi een deegroller en een vel bakpapier met bloem. Rol het deeg gelijkmatig en dun uit tot 2 grote rechthoeken. Bestrijk met een dun laagje olijfolie en prik in met een vork. Snijd indien nodig in stukjes. Bestrooi met fleur de sel. Bak 20 tot 25 minuten of tot de crackers goudbruin zijn.<\/span>\n <\/p>\n<\/li>\n

  2. \n

    \n Bereid de miso roomkaas: Meng de vegan roomkaas met de miso in een kom. Kruid met peper en zout.<\/span>\n <\/p>\n<\/li>\n

  3. \n

    \n Smelt de vegan boter in een koekenpan met antiaanbaklaag. Fruit de knoflook tot hij glazig is. Bak de champignons op hoog vuur bruin. Blus af met sojasaus. Kruid met peper en zout.<\/span>\n <\/p>\n<\/li>\n

  4. \n

    \n Besmeer de zuurdesem crackers met de miso smeerkaas. Verdeel de gebakken champignons erover. Garneer met een beetje waterkers en bestrooi met witte sesamzaadjes.<\/span>\n <\/p>\n

    \n Heerlijk in combinatie met Cockburn’s Fine Tawny.<\/span>\n <\/p>\n<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Over<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Cockburn’s Port<\/h4>\n

    WAT EEN TIJD OM EEN HAVEN TE ZIJN
    Het is tijd om de haven van zijn voetstuk te halen.
    Niet meer staan op ceremonie, we zijn hier om nieuwe tradities te beginnen.
    Dus vergeet formaliteit. Er is plezier te beleven.
    Lange zomerdagen buiten. Daar drinken we op.
    Gezellige winternachten binnen. Passeer de haven in elke richting.
    Onderscheidend, lekker en net bijzonder genoeg, dit is de tijd van port.
    En wat een tijd is het.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Alice Bown<\/h4>\n

    Persoonlijkheid, enthousiasme en professionaliteit op tafel!
    Gewoon stijlvol, altijd nauwkeurig en uiterst effici\u00ebnt.
    Een individuele aanpak is essentieel om de allerbeste resultaten en smaken voor uw verhaal te krijgen.
    Al meer dan 10 jaar drukken we expertise uit in pers en PR voor wijn, diner en goddelijke merken in zowel lokale als internationale context.
    Altijd op zoek naar wat fris en nieuw is. Alice Bown. De jouwe is smaakvol. Absoluut.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Voor dit recept werkten we samen met portmerk Cockburn en PR-bureau Alice Bown. Ze bedachten een gastronomisch en makkelijk te bereiden recept op basis van crackers, Brusselse shiitake en radijs microgroenten. Allemaal vergezeld van een Fine Tawny port van Cockburn.<\/p>\n","protected":false},"author":1,"featured_media":7182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-7255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten"],"acf":[],"yoast_head":"\nZuurdesemcrackers \/ Miso Roomkaas \/ Brusselse Shiitake - Eclo | Paddenstoelen & microgroenten gekweekt in Brussels, Belgi\u00eb.<\/title>\n<meta name=\"description\" content=\"ECLO is een stadslandbouwbedrijf gevestigd in Brussel, Belgi\u00eb. 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