{"id":171,"date":"2012-07-10T13:51:24","date_gmt":"2012-07-10T11:51:24","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=171"},"modified":"2016-03-18T15:58:19","modified_gmt":"2016-03-18T14:58:19","slug":"normandische-appelomele","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/normandische-appelomele\/","title":{"rendered":"Normandische appelomelet"},"content":{"rendered":"

\u00a0<\/span><\/h3>\n
\n
\"\"<\/a>foto: gemaakt van ansichtkaart<\/i><\/div>\n

Groene weilanden, ruige kusten, mooie boomgaarden onder de lage luchten. In dit fraaie landschap staan de typische vakwerkhuizen waarin de bewoners koken met alles wat het Normandische land biedt. Appels, vlees, vis, cr\u00e8me fra\u00eeche, boter, kaas eieren. En terwijl ze bezig zijn \u00a0een “trou Normand,” of te wel \u00a0een glaasje calvados tussendoor. Vandaag eens een dessert, een Normandische appelomelet. We drinken er natuurlijk een cider bij, het liefst een cidre doux. De zoete variant.<\/p>\n

Nodig voor 8 stukken:<\/p>\n

8 eieren
\n3 stevige appels
\n150 g suiker
\n75 g cr\u00e8me fra\u00eeche
\n80 g boter gezouten
\n1 glas calvados
\npoedersuiker<\/p>\n

Bereiding:<\/p>\n

Schil de appels en snijd ze in parten. verhit 50 gram boter en bak de appels kort aan. \u00a0Breek de eieren in en kom, voeg de helft van de suiker toe en klop luchtig. Voeg de rest van de boter toe aan de pan en maak een omelet. Meng de calvados, de rest van de \u00a0suiker en cr\u00e8me fra\u00eeche door elkaar. Verwarm de oven op 220 graden. Bestrijk de omelet met dit mengsel en zet 10 minuten in hete oven. Bestrooi voor serveren met wat poedersuiker.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 foto: gemaakt van ansichtkaart Groene weilanden, ruige kusten, mooie boomgaarden onder de lage luchten. In dit fraaie landschap staan de typische vakwerkhuizen waarin de bewoners koken met alles wat het Normandische land biedt. Appels, vlees, vis, cr\u00e8me fra\u00eeche, boter, kaas eieren. En terwijl ze bezig zijn \u00a0een “trou Normand,” of te wel \u00a0een glaasje … <\/p>\n

Lees verder “Normandische appelomelet”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,2,6],"tags":[],"class_list":["post-171","post","type-post","status-publish","format-standard","hentry","category-acbm","category-lunch-gerechten","category-terroirgerechten"],"yoast_head":"\nNormandische appelomelet - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"trou Normand," of te wel een glaasje calvados tussendoor. 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