{"id":47,"date":"2013-03-16T15:33:39","date_gmt":"2013-03-16T14:33:39","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=47"},"modified":"2016-03-18T12:22:59","modified_gmt":"2016-03-18T11:22:59","slug":"suikertaks","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/suikertaks\/","title":{"rendered":"Suikertaks"},"content":{"rendered":"

\u00a0<\/span><\/h3>\n
\n
\"\"<\/a>foto: suiker kan ook fijn zijn<\/i><\/div>\n

We zitten met ons allen aan de suikertaks in Nederland. Nadat vet een no no werd, is nu suiker de grote vijand van de gezondheid van de mensheid. We eten er veel te veel van. Las ik.Openlijke suiker en oh gruwel verborgen suikers. Je wordt er ziek van en dat kost centjes. Suiker moet dus in de ban. Het liefst door er een belasting op te heffen. Want, zo denkt de regelgever, dan krijgen we in ieder geval wat centjes binnen om al die hopeloze en zieke suikergebruikers in de verre toekomst te kunnen genezen.
\nIk heb het al eerder geschreven, ik ben niet zo een zoetekauw. Ik ben niet een Nederlander met een gemiddeld snoepverbruik van 35 kilo per jaar. Ja een verse croissant met jam, een taartje onderweg. Maar ik ga het onheilspellende suikerquotum niet halen. Dus rijk worden van mijn suikerverbruik zullen ze niet worden in Den Haag. Ach, ze vinden wel een andere taks voor mij. De “‘echt vlees belasting” of “verse pasta heffing”” of wie weet “witschimmelkaas opcenten”. Wie weet?
\nVandaag maak ik \u00a0riz au lait met rozijnen en rum. Een heel klassiek dessert, met rijst, melk, vanille, rum en rozijnen. En wat suiker erin. Erbij drinken we een glaasje Muscat de Rivesaltes, lekker zoet.<\/p>\n

Nodig 4 porties:<\/p>\n

1 liter volle melk
\n100 g dessert- of risottorijst
\n80 g suiker
\n1 vanillestokje (merg)
\n2 eierdooiers
\n1 dl slagroom
\n4 el rozijnen
\n2 el rum<\/p>\n

Bereiding:<\/p>\n

Breng in een grote pan de melk aan de kook. Voeg de rijst toe en laat deze langzaam gaar worden. Roer regelmatig. Meng de rozijnen met de rum. Voeg de suiker, room, rozijnen en vanillemerg toe en laat, regelmatig roerend, nog tien minuten zachtjes koken. Laat het geheel iets afkoelen en klop de eierdooiers erdoor. De riz au lait kan warm of koud worden geserveerd.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 foto: suiker kan ook fijn zijn We zitten met ons allen aan de suikertaks in Nederland. Nadat vet een no no werd, is nu suiker de grote vijand van de gezondheid van de mensheid. We eten er veel te veel van. Las ik.Openlijke suiker en oh gruwel verborgen suikers. Je wordt er ziek van … <\/p>\n

Lees verder “Suikertaks”<\/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":[5,7],"tags":[],"class_list":["post-47","post","type-post","status-publish","format-standard","hentry","category-acbm","category-soulfood"],"yoast_head":"\nSuikertaks - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"We zitten met ons allen aan de suikertaks in Nederland. 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