{"id":677,"date":"2013-07-21T19:01:38","date_gmt":"2013-07-21T17:01:38","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=677"},"modified":"2016-03-17T15:32:48","modified_gmt":"2016-03-17T14:32:48","slug":"foodbloggerswap-juli-2013-preparer-une-moutarde","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/foodbloggerswap-juli-2013-preparer-une-moutarde\/","title":{"rendered":"Foodbloggerswap juli 2013, pr\u00e9parer une moutarde"},"content":{"rendered":"<h3><\/h3>\n<div><\/div>\n<div id=\"post-body-3256140106110767568\">\n<div dir=\"ltr\">\n<div>\n<div><a href=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-Sq8Co4CCFZw\/UeZxxsjG5jI\/AAAAAAAABBw\/HBHntqaqtgw\/s1600\/073.JPG\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-Sq8Co4CCFZw\/UeZxxsjG5jI\/AAAAAAAABBw\/HBHntqaqtgw\/s320\/073.JPG?resize=320%2C240\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/div>\n<p>Mijn coeur bourguignon klopte iets harder. Op de site <a href=\"http:\/\/blijzondersuiker.nl\/\">www.blijzondersuiker.nl<\/a>\u00a0vond ik een recept om zelf mosterd te maken. In de Bourgogne kun je mosterd\u00a0allerlei soorten en maten kopen. Mijn favoriete is van Edmond Fallot uit Beaune. Wendy, de creatrice van deze blog maakt het liefst dagelijkse dingen zonder suikers en lactose en tarwe. Zij wil graag clean eten. Opposites attract zullen we maar zeggen, want ik kook vaak zonder suiker, omdat ik geen zoetekauw ben. Echter, ik eet vreselijk graag en veel roomboter en op tarwegebied natuurlijk pasta. Afzien van deze gewoontes, daar zal de blog van de dame me niet toe verleiden. Maar de recepten en de originaliteit zijn de moeite waard. Het recept en verhaal van Wendy wil ik jullie niet onthouden. Zelf mosterd maken. Leuk om te doen. Lees haar relaas hieronder:<\/p>\n<p><strong><i>Ingredi\u00ebnten<\/i><\/strong><\/p>\n<\/div>\n<div><i>100 gram geel mosterdzaad<\/i><br \/>\n<i>25 gram zwart mosterdzaad<\/i><br \/>\n<i>200 ml wittewijnazijn<\/i><br \/>\n<i>1 tl kurkuma (voor de gele kleur)<\/i><br \/>\n<i>zout en peper naar smaak<\/i><br \/>\n<em><b>optioneel: 25 gram palmsuiker<\/b><\/em><\/div>\n<div><\/div>\n<div><strong><i>Bereidingswijze<\/i><\/strong><br \/>\n<i>1. Meng het mosterdzaad met de witte wijnazijn en laat een dag rusten.<\/i><\/div>\n<div><i>2. Doe alle ingredi\u00ebnten in de keukenmachine en laat die zijn werk doen. Ik had ongeveer 5 minuten nodig met mijn\u00a0<a href=\"http:\/\/www.braunhousehold.com\/global\/All-Products\/Food-Preparation\/hand-blenders\/multiquick-5-hand-blender-mr570-patisserie-0x64196736\/\" target=\"_blank\">Braun MR570<\/a>\u00a0(ontzettend fijn apparaat en nee, ik wordt niet gesponsord\u00a0<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.blijzondersuiker.nl\/blog\/wp-includes\/images\/smilies\/icon_wink.gif?w=525\" alt=\";)\" data-lazy-src=\"https:\/\/i0.wp.com\/www.blijzondersuiker.nl\/blog\/wp-includes\/images\/smilies\/icon_wink.gif\" data-lazy-type=\"image\" \/>\u00a0). Als je een gladdere mosterd wilt, mix het dan wat langer.<\/i><\/div>\n<div><i>3. Schep de mosterd in een pot (die goed gewassen is in kokend water) en sluit af. Zet dit in de koelkast en laat het 2 weken met rust.<\/i><br \/>\n<i><br \/>\n<\/i><i>Ze geeft een hele belangrijke tip:<\/i><\/p>\n<div>\n<div><i>Als je de mosterd net hebt gemaakt, dan is hij nog extreem scherp. Zet de pot meteen in de koelkast en laat ongeveer twee weken op smaak komen. Zo zal de scherpte af nemen en krijgt het een vollere en rondere smaak. Door de zuurtegraad van de azijn is de mosterd lang houdbaar in de koelkast.<\/i><\/div>\n<\/div>\n<p>Ik heb de mosterd iets aangepast en maakte une moutarde\u00a0Beaujolaise door het gebruik van 100 witte wijnazijn, 50 ml frambozen azijn, 50 ml rode Beaujolais. De kurkuma heb ik weg gelaten. Wel heb ik wat cassisbessen \u00a0mee gepureerd. Krijg je een mooie paarse kleur. Bramen kunnen trouwens ook.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Mijn coeur bourguignon klopte iets harder. Op de site www.blijzondersuiker.nl\u00a0vond ik een recept om zelf mosterd te maken. In de Bourgogne kun je mosterd\u00a0allerlei soorten en maten kopen. Mijn favoriete is van Edmond Fallot uit Beaune. Wendy, de creatrice van deze blog maakt het liefst dagelijkse dingen zonder suikers en lactose en tarwe. Zij wil &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/foodbloggerswap-juli-2013-preparer-une-moutarde\/\" class=\"more-link\">Lees verder <span class=\"screen-reader-text\">&#8220;Foodbloggerswap juli 2013, pr\u00e9parer une moutarde&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"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":[5,23,26,8,14,6],"tags":[],"class_list":["post-677","post","type-post","status-publish","format-standard","hentry","category-acbm","category-creatief","category-homemade","category-ma-bourgogne","category-rode-wijn","category-terroirgerechten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Foodbloggerswap juli 2013, pr\u00e9parer une moutarde - Gereons Keuken Thuis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gereonskeukenthuis.nl\/blog\/foodbloggerswap-juli-2013-preparer-une-moutarde\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foodbloggerswap juli 2013, pr\u00e9parer une moutarde - Gereons Keuken Thuis\" \/>\n<meta property=\"og:description\" content=\"Mijn coeur bourguignon klopte iets harder. Op de site www.blijzondersuiker.nl\u00a0vond ik een recept om zelf mosterd te maken. In de Bourgogne kun je mosterd\u00a0allerlei soorten en maten kopen. Mijn favoriete is van Edmond Fallot uit Beaune. Wendy, de creatrice van deze blog maakt het liefst dagelijkse dingen zonder suikers en lactose en tarwe. 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