{"id":2387,"date":"2020-10-01T23:02:46","date_gmt":"2020-10-01T23:02:46","guid":{"rendered":"https:\/\/www.tristart.nl\/?p=2387"},"modified":"2020-10-13T16:17:58","modified_gmt":"2020-10-13T16:17:58","slug":"recept-7","status":"publish","type":"post","link":"https:\/\/www.tristart.nl\/?p=2387&lang=en","title":{"rendered":"Flensje met spinazie en ricotta"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”Page Title Section” _builder_version=”4.6.5″ use_background_color_gradient=”on” background_color_gradient_start=”#000000″ background_color_gradient_end=”rgba(0,0,0,0)” background_color_gradient_direction=”120deg” background_color_gradient_overlays_image=”on” background_image=”https:\/\/www.tristart.nl\/wp-content\/uploads\/2020\/10\/Flensjes-spinazie-ricotta-scaled.jpg” custom_padding=”110px||110px|”][et_pb_row column_structure=”2_3,1_3″ admin_label=”Page Title Area” _builder_version=”4.6.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”||||||||” header_font=”Poppins|600|||||||” header_font_size=”60px” header_line_height=”1.2em” header_2_font=”||||||||” background_layout=”dark” custom_margin=”||20px|” custom_padding=”|||” animation_style=”fade” header_font_size_tablet=”” header_font_size_phone=”40px” header_font_size_last_edited=”on|desktop” header_2_font_size_last_edited=”off|desktop” inline_fonts=”Abel”]<\/p>\n

Flensje met\u00a0<\/span>spinazie en ricotta<\/span><\/span><\/span><\/h1>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Class Details Section” _builder_version=”4.6.0″ background_color=”#ffffff” custom_padding=”40px||90px|||”][et_pb_row admin_label=”Class Details Area” _builder_version=”3.25″ custom_padding=”27px|0px|40px|0px||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.6.5″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Poppins|600|||||||” header_2_text_align=”center” header_2_font_size=”36px” header_2_line_height=”1.2em” custom_margin=”||0px|” custom_padding=”|||” animation_style=”fade” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Een alleskunner<\/h2>\n

[\/et_pb_text][et_pb_divider color=”#fdb467″ divider_position=”center” divider_weight=”3px” _builder_version=”3.2″ max_width=”50px” module_alignment=”center” animation_style=”slide” animation_direction=”top” animation_intensity_slide=”10%” animation_starting_opacity=”100%”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Course Overview Area ” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.5″ text_font=”Poppins||||||||” text_font_size=”18px” text_line_height=”1.8em” header_font=”||||||||” header_3_font=”||||||||” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

Flensjes, een flinterdunne pannenkoek, die je wellicht doet denken aan Frankrijk. Daar is de cr\u00eape, bijvoorbeeld met citroen en licht bestrooid met suiker een graag gezien hapje. Wij hebben een suggestie voor hartige variant met spinazie en ricotta.\u00a0<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Course Overview Area ” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.6.5″ header_font=”||||||||” header_3_font=”Poppins|600|||||||” header_3_line_height=”1.2em” custom_margin=”||20px|” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

4 personen, bereidingstijd 40 minuten<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.5″ text_font=”Poppins||||||||” text_font_size=”18px” header_font=”||||||||” header_3_font=”||||||||” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

Flensjes<\/em>:<\/p>\n

    \n
  • 200g bloem\u00a0 <\/span><\/li>\n
  • <\/span>4 eieren<\/li>\n
  • 500ml melk<\/li>\n
  • 50g boter<\/li>\n
  • snufje zout<\/li>\n<\/ul>\n

    Spinazievulling<\/em>:<\/p>\n

      \n
    • 40g boter<\/li>\n
    • 500g (wilde) spinazie,\u00a0verse<\/li>\n
    • 1 rode ui<\/li>\n
    • 1 el olijfolie<\/li>\n
    • 200g ricotta<\/li>\n
    • 1 verse Spaanse peper, gehakt<\/li>\n
    • 1 eierdooier<\/li>\n
    • 100g walnoten, gedopt en grof gehakt<\/li>\n
    • 100g Parmezaanse kaas, vers geraspt<\/li>\n
    • zout & peper<\/li>\n<\/ul>\n

      Paprikasaus:<\/em><\/p>\n

        \n
      • 4 rode puntpaprika\u2019s, geroosterd<\/li>\n
      • half teentje verse knoflook<\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Course Overview Area ” _builder_version=”4.5.5″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.6.1″ header_font=”||||||||” header_3_font=”Poppins|600|||||||” header_3_line_height=”1.2em” custom_margin=”||20px|” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

        Bereidingswijze:<\/span><\/strong><\/h2>\n

        [\/et_pb_text][et_pb_text _builder_version=”4.6.5″ text_font=”Abel||||||||” text_font_size=”18px” text_line_height=”1.8em” header_font=”||||||||” header_3_font=”||||||||” custom_padding=”||0px|||” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

          \n
        1. Verwarm de oven voor op 200\u00b0C.<\/li>\n
        2. Rooster de puntpaprika\u2019s en pof de knoflook in schilletje in de oven totdat ze licht geblakerd zijn en blaren vertonen. Laat ze afkoelen in een gesloten plastic zak. Verwijder zodra ze zijn afgekoeld de velletjes, de zaadlijst en pureer de paprika met knoflook en voeg naar smaak zout en peper toe.<\/li>\n
        3. Verlaag de oventemperatuur naar 180\u00b0C.<\/li>\n
        4. Meng de ingredi\u00ebnten voor de flensjes en bak ze in een klein beetje olijfolie.<\/li>\n
        5. Was de spinazie en kook in aanhangend water ca. 5 minuten. Knijp water er zoveel mogelijk uit en hak de spinazie fijn.<\/li>\n
        6. Snijdt de ui in flinterdunne ringen en bak ze licht krokant in olijfolie<\/li>\n
        7. Meng de ricotta, eierdooiers, spinazie, ui, rode peper, walnoten door elkaar. Breng op smaak met zout en peper.<\/li>\n
        8. Bestrijk de flensjes met de spinazievulling, rol ze op en leg ze naast elkaar in een licht beboterde ovenschaal en bestrooi met Parmezaanse kaas.<\/li>\n
        9. Gratineer de flensjes ca. 15 minuten in de voorverwarmde oven & serveer met de geroosterde paprikasaus.<\/li>\n<\/ol>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Course Overview Area ” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.5″ text_font=”Poppins||||||||” text_text_color=”#333333″ text_font_size=”42px” text_line_height=”1.2em” header_font=”||||||||” custom_margin=”|||” custom_padding=”||10px|” animation_style=”fade” inline_fonts=”Abel”]<\/p>\n

          TRISTART zegt: Eetsmakelijk!<\/em><\/p>\n

          [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

          Flensje met\u00a0spinazie en ricottaEen alleskunner Flensjes, een flinterdunne pannenkoek, die je wellicht doet denken aan Frankrijk. Daar is de cr\u00eape, bijvoorbeeld met citroen en licht bestrooid met suiker een graag gezien hapje. Wij hebben een suggestie voor hartige variant met spinazie en ricotta.\u00a04 personen, bereidingstijd 40 minutenFlensjes: 200g bloem\u00a0 4 eieren 500ml melk 50g boter […]<\/p>\n","protected":false},"author":1,"featured_media":2429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[88],"tags":[],"class_list":["post-2387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diner"],"_links":{"self":[{"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/posts\/2387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2387"}],"version-history":[{"count":13,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/posts\/2387\/revisions"}],"predecessor-version":[{"id":2593,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/posts\/2387\/revisions\/2593"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=\/wp\/v2\/media\/2429"}],"wp:attachment":[{"href":"https:\/\/www.tristart.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tristart.nl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}