{"id":15409,"date":"2022-09-27T14:59:44","date_gmt":"2022-09-27T12:59:44","guid":{"rendered":"https:\/\/berloumi.be\/berloumi-de-morgen-magazin\/"},"modified":"2025-03-08T13:02:49","modified_gmt":"2025-03-08T12:02:49","slug":"berloumi-de-morgen-magazin","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/de\/berloumi-de-morgen-magazin\/","title":{"rendered":"Berloumi im De Morgen Magazin"},"content":{"rendered":"<p>[pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/055_GPV1QU_20160409_DMAHP_00_lo.pdf&#8220;]<br \/>\n[pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/056_GPV1QU_20160409_DMAHP_00_lo.pdf&#8220;]<br \/>\n[pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/057_GPV2QU_20160409_DMAHP_00_lo.pdf&#8220;]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/055_GPV1QU_20160409_DMAHP_00_lo.pdf&#8220;] [pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/056_GPV1QU_20160409_DMAHP_00_lo.pdf&#8220;] [pdf-embedder url=&#8220;http:\/\/www.berloumi.be\/wp-content\/uploads\/2016\/04\/057_GPV2QU_20160409_DMAHP_00_lo.pdf&#8220;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-15409","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - 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By itself, ricotta is rather neutral in taste, but with spices and some creativity, you can make nutritious and quick dishes with it in no time. 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Kook de asperges in een ondiepe pan met gezouten water. Zorg dat de asperges net onder staan en kook ze desnoods in verschillende malen waarbij je het kookvocht telkens kan behouden. Hoe lang je de asperges moet koken hangt af van de\u2026","rel":"","context":"In &quot;Geen onderdeel van een categorie&quot;","block_context":{"text":"Geen onderdeel van een categorie","link":"https:\/\/dezuivelarij.be\/category\/geen-onderdeel-van-een-categorie\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15466,"url":"https:\/\/dezuivelarij.be\/en\/shakshuka-with-berloumi\/","url_meta":{"origin":15409,"position":2},"title":"Shakshuka with Berloumi","author":"De Zuivelarij","date":"Oktober 3, 2022","format":false,"excerpt":"Finely chop three cloves of garlic . Then cut one onion into pieces and peel and cut one red pepper. Cut 200g Berloumi into slices. Heat a little olive oil in a large pan over medium heat. 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Makkelijk denk je maar wanneer je kaas zomaar verwarmt dan verandert hij al snel in een poel van vet, klonters eiwit en water. Hoe je kan zorgen dat je lekkere, zijdezachte en mooi vloeibare kaassaus maakt kan je hieronder tot in detail lezen. 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We make the ricotta sauce with the berloumi ricotta from our Zuivelarij. Besides delicious, this ricotta sauce is also very easy to make. 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