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Welke kruiden en specerijen passen goed bij welk vlees?
Rundvlees tijm, selderij, marjolein, koriander, salie, rozema-
rijn, oregano, knoflook
Vis knoflook, marjolein, dragon, oregano, koriander
Lamsvlees tijm, koriander, venkel, rozemarijn, oregano, salie,
dragon
Varkensvlees komijn, rozemarijn, knoflook, zwarte peper, kerrie-
poeder, oregano, baharat
Gevogelte karwijzaad, koriander, komijn, kerriepoeder, dille,
knoflook, rozemarijn, salie, venkel
Kalfsvlees rozemarijn, tijm, dragon, munt, citroenschil, knof-
look, zwarte peper
Bereidingstips
Om een gouden en glanzende korst te krijgen, borstelt u de bovenkant van
het gistdeeg of bladerdeeg met de eiwas met een druppel melk.
Verwarm de oven voor op 200˚ C tijdens het bakken van bladerdeeg. Het ge-
bak zal niet instorten.
Om de koekjes vers te houden, doet u ze in de doos met een stukje appel.
Dat houdt ze zacht en lekker voor een lange tijd.
Is de boter op? U kunt die vervangen door: kokosolie, sojamargarine, kool-
zaad, plantaardige verkorting of olijfolie.
Doe een beetje suiker op de bovenkant van de taart voor het bakken. Dat
zorgt voor een gecarmeliseerd en knapperig oppervlak.
Laten we koken!
De tijden in de tabel zijn alleen ter indicatie en zijn exclusief voorverwarmingstijden.
(°C) (min) Voorbeelden kg
OVENSCHOTELS EN GEGRATINEERDE GERECHTEN
180
25 - 30 Brood
2
0,5 - 0,8
20 - 25 Focaccia 1 - 2
NEDERLANDS 19
19


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