Buy Mazet de Nizas Sauvignon Blanc-Viognier at ’t Bockje Bathmen

Method

1. Schil de asperges van kop naar voet en snijd de houtige onderkant eraf.
2. Leg de asperges in kokend water met zout en laat ze 12 tot 15 minuten garen tot ze zacht zijn.
3. Kook de krieltjes in ongeveer 15 minuten gaar en de eieren in 9 minuten hard, pel en hak de eieren.
4. Smelt de roomboter en breng op smaak met wat nootmuskaat.
5. Hak de peterselie fijn en serveer de asperges met beenham, ei, krieltjes, gesmolten boter en peterselie.

Method

1. Take the goat's cheese out of the fridge half an hour before serving.
2. Slice it with a wet knife.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.