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This week in the Open Kitchen

cb7012e083ceb0ee65eaf09ad450f179 - This week in the Open Kitchen

A cheesy Monday to the week on 12 march, because there are two dishes with cheese on the menu. To begin preparing, Sandra a seldersoep that is finished with crispy kaaschips. “That sounds almost too good to be true, right?”. As a main course, there is plaice with cauliflower and baby carrots. Instead of a heavy bechamel sauce, choose Sandra for a light cheese sauce on the basis of ricotta cheese.

On Tuesday 13 march put Sandra a surprising pasta pesto on the table. The pesto is made fresh from winterporstelein, “also known as posto”. The pasta dish will also receive a rainbow of vegetables. For the sweet tooth there follows afterwards a dessert: nicecream, “ice cream that is sweet for your body”. Sandra used banana and lots of chocolate.

A real trend currently: pokébowls, a Hawaiian specialty made from raw fish. “Sushi meets ceviche,” describes Sandra the. She makes on Wednesday, march 14, a bowl with fresh salmon and avocado. Then there’s also the avocado used in dessert: a trifle with creamy avocadomousse and kiwi.

Chicken is the main ingredient on Thursday, march 15. First spiest Sandra spicy chicken on a colourful skewer with bimi and carrot. Subsequently makes a healthy chicken curry. Blessed for on the sandwich!

The week is on Friday, march 16 brought to a festive close with a pork tenderloin with tricolore quinoa. Aperitifs are doing Sandra with a pink lady sana, her own version of a cocktail based on gin.

ON THE MENU
Monday 12/03: Plaice with cauliflower & seldersoep with kaaschips
Tuesday 13/03: Pasta pesto with sugarsnaps & ice cream of banana with chocolate
Wednesday 14/03: Pokébowl & trifle with kiwi and avocado
Thursday 15/03: Marinated kipbrochette with bimi & healthy chicken curry
Friday 16/03: pork Tenderloin with a salad and tricolore quinoa & pink lady sana

Open Kitchen, every weekday at 18: 00 on VTM

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