{"id":3370,"date":"2020-01-24T19:38:04","date_gmt":"2020-01-24T19:38:04","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&#038;p=3370"},"modified":"2020-11-28T11:01:59","modified_gmt":"2020-11-28T11:01:59","slug":"sinaasappelsaus","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=sinaasappelsaus","title":{"rendered":"Sinaasappelsaus"},"content":{"rendered":"<h2>Sinaasappelsaus<\/h2>\n<h3>Ingredi\u00ebnten<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">st.<\/span> <span class=\"cooked-ing-name\">Sinaasappel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1.25\">1,25<\/span> <span class=\"cooked-ing-measurement\">dl<\/span> <span class=\"cooked-ing-name\">Sinaasappelsap vers<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"85\">85<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Suiker<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.7\">0,70<\/span> <span class=\"cooked-ing-measurement\">l<\/span> <span class=\"cooked-ing-name\">Vleesbouillon (water+bouillon)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">dl<\/span> <span class=\"cooked-ing-name\">Witte Wijn<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"50\">50<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Bruine roux Knorr<\/span><\/div>\n<\/div>\n<h3>Bereiding<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 1\">\n<div class=\"cooked-dir-content\">\n<p>Breng de vleesbouillon aan de kook.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 2\">\n<div class=\"cooked-dir-content\">\n<p>Was de appelsienen in ruim koud water voor een \u00bd uur [om residuen te verwijderen]. Snij met een aspergeschiller [brede dunschiller] zestes van de schil en snij ze verder tot julienne [dunne reepjes], kook ze even af in een suikersiroop van 10 gr. water\/ 10 gr.suiker en spoel af.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 3\">\n<div class=\"cooked-dir-content\">\n<p>Schil de sinaasappelen tot op het vruchtvlees en snij met een scherp mes de partjes sinaasappel tussen de vliesjes uit [vang het sap op]. Pers het overige verder uit met de hand. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 4\">\n<div class=\"cooked-dir-content\">\n<p>Het overige sinaasappelsap [1,25dl.] mag uit brik maar liefst vers.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 5\">\n<div class=\"cooked-dir-content\">\n<p>Doe de suiker in een ruime kookpot en maak een beetje nat, breng aan de kook. Laat goudgeel karamelliseren [niet met voorwerp in roeren, draaien met de pot],<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 6\">\n<div class=\"cooked-dir-content\">\n<p>Blus met de witte wijn\/sinaasappelsap maar let op voor spetters [verbranden], giet de vleesjus bovenop en laat al pruttelend de karamel oplossen.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 7\">\n<div class=\"cooked-dir-content\">\n<p>Binden met bruine roux en verder afsmaken met pezo\/vleesbouillon. Als laatste voor serveren de partjes en zestes toevoegen.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Stap 8\">\n<div class=\"cooked-dir-content\">\n<p>Als je bij je gerecht een halve gepocheerde peer serveert dan kan je het perensap gebruiken in plaats van met sinaasappel [geen sinaasappelsap\/zeste\/partjes]. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3371,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[206],"class_list":["post-3370","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-sauzen","cp_recipe_cuisine-gluten","cp_recipe_cuisine-melk","cp_recipe_cuisine-selder","cp_recipe_tags-wild"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/3370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3371"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3370"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}