{"id":2749,"date":"2016-04-13T16:05:04","date_gmt":"2016-04-13T14:05:04","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=2749"},"modified":"2016-04-17T09:36:49","modified_gmt":"2016-04-17T07:36:49","slug":"seaspot-food-op-woensdag","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/seaspot-food-op-woensdag\/","title":{"rendered":"SeaSpot food op woensdag."},"content":{"rendered":"

<\/a>\u00a0foto: de avond valt @ SeaSpot<\/p>\n

Geteisterd door verbouwende of moet ik zeggen slopende bovenburen zoekt Gereons Keuken Thuis zijn heil deze week in SeaSpot. Inspirerende plek, waar je kunt turen over de Noordzee. Waar op dit moment een zandsuppletie schip af en aan vaart om het strand te verbreden. Het seizoen staat voor de deur. De temperaturen stijgen en er is weer reuring op het strand. Zoals een nieuw paviljoen (las ik in een blog van\u00a0one hand in my pocket)\u00a0direct voor de deur, Captain Cod<\/strong>, met vers sea food om te delen. Zo mag ik het horen. Ga het zeker eens proberen. Maar sea food op eigen balkon is ook nooit mis. Zeker als de weergoden hun best doen om je in de avond te trakteren op een kleurenschouwspel, waarbij de molens op zee verbleken. Glas wijn erbij en genieten van de zonsondergang.<\/p>\n

\n

In de ochtend wakker worden met het geronk van de kotters, op zoek naar kokkels en garnalen. Voor op je toast of in je pasta. Dat roept om een\u00a0SeaSpot<\/a>\u00a0gerecht. Een volkorenpasta met venusschelpen of kokkels, wat knoflook, zest en peterselie. We drinken er een glas M\u00e2con-Chardonnay bij van de Caves de Lugny. (die had ik nog liggen van de Zand Tropez wijnwandeling)<\/p>\n

<\/a>\u00a0foto: enkele minuten later.<\/p>\n

Nodig:<\/p>\n

400 g volkoren spaghetti<\/p>\n

1 zakje kokkels of venusschelpen van 500 g<\/p>\n

2 tenen knoflook fijngehakt<\/p>\n

1 glas witte wijn<\/p>\n

4 el olijfolie<\/p>\n

gehakte peterselie<\/p>\n

rasp van 1 citroen<\/p>\n

peper en zout<\/p>\n

Bereiding:<\/p>\n

Laat de kokkels of venusschelpen een halve dag in vers water staan. Om te ontzanden. ververs het regelmatig. Fruit de knoflook aan in wat hete olie. Laat niet verbranden. Voeg het glas witte wijn toe. Breng aan de kook en voeg de schelpen toe. Kook de schelpen onder een deksel in 7 minuten gaar. Kook de spaghetti gaar volgens de aanwijzingen op het pak. Giet af en bewaar wat kookvocht. Meng de pasta door de schelpen en voeg wat kookvocht toe. Maak op smaak met wat peper en zout. \u00a0Doe de spaghetti in een grote schaal en bestrooi met wat citroenrasp en peterselie. Eenmaal op het bord kun je naar smaak een scheut EV olijfolie toevoegen.<\/p>\n<\/div>\n

<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: de avond valt @ SeaSpot Geteisterd door verbouwende of moet ik zeggen slopende bovenburen zoekt Gereons Keuken Thuis zijn heil deze week in SeaSpot. Inspirerende plek, waar je kunt turen over de Noordzee. Waar op dit moment een zandsuppletie schip af en aan vaart om het strand te verbreden. Het seizoen staat voor de … <\/p>\n

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