Recipes

Inhoud
6
Mout-pompoenbroodjes........................................................................................ 98
Kwarkbroodjes ....................................................................................................... 99
Ham-kaasbroodjes............................................................................................... 100
Zondagsbroodjes................................................................................................. 101
Vis........................................................................................................................ 102
Bereidingstips ...................................................................................................... 104
Dorade "Verduras" ............................................................................................... 106
Weense visfilet ..................................................................................................... 108
Forel met champignonvulling............................................................................... 109
Gevulde zalmforel ................................................................................................ 110
Zeebarbeel in papillote......................................................................................... 111
Zeebrasem delicioso............................................................................................ 112
Stokvisfilet in groene saus ................................................................................... 113
Stokvisbrandade .................................................................................................. 114
Pasta-zalm-spinazieschotel................................................................................. 115
Savooikool-zalmgratin ......................................................................................... 116
Snoekbaars op kruidenbed.................................................................................. 117
Vlees en gevogelte............................................................................................. 118
Bereidingstips ...................................................................................................... 120
Vlees ............................................................................................................... 120
Gevogelte........................................................................................................ 121
Beef Wellington (Australië) ................................................................................... 122
Beef Wellington (Groot-Brittannië) ....................................................................... 124
Gesmoorde Duitse runderrollade......................................................................... 126
Nederlandse hachee............................................................................................ 128
Yorkshire Pudding................................................................................................ 129
Gesmoord kalfsvlees ("Tafelspitz") ...................................................................... 130
Ossobuco............................................................................................................. 131
Gevulde varkensfilet............................................................................................. 132
Varkensfilet in bladerdeeg.................................................................................... 133
Varkensfilet met appels........................................................................................ 134
Chinese biefstuk .................................................................................................. 135
Casselerrib met suiker ......................................................................................... 136
Varkensbuik met zwoerd en gekruide honingglazuurlaag ................................... 137
Kerstham.............................................................................................................. 138
Vleesbrood........................................................................................................... 139
Vleesbrood........................................................................................................... 140
Lamskoteletten met pistachekorst....................................................................... 141
Lamsribstuk met mosterd en groente.................................................................. 142
Konijn met knoflook ............................................................................................. 144
Kip (borststuk), fruitig-pikant ............................................................................... 146