Recipe: Breadboard
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Recipe Flevoland taste seekers
Breadboard
In the series 'Taste seekers on wheels', chef Sharon de Miranda and culinary entrepreneur Nadia Zerouali go in search of healthy and tasty food in the province of Flevoland. In the first episode In the first episode, Sharon and Nadia dive into history with Eva Vriend and go in search of ingredients for the first dish: the breadboard. With fresh sourdough bread, Lebanese flatbread, polder garlic and with rapeseed, one of Flevoland's first crops, our taste seekers prepare a delicious breadboard. Want to make this breadboard at home too? Read the recipe below.
Ingredients
Number of persons: 6
Ingredients:
- Fresh dough bread
Ingredients fried flatbread:
- 1 bag of flatbread
- za'atar
- rapeseed oil for frying
Ingredients toum:
- 1 bulb of garlic
- 1 teaspoon of salt
- grater and juice of 1 organic lemon
- about 150 ml of rapeseed oil
Ingredients Labne:
- 1.5 litres of frizzled farm yoghurt
- 1 teaspoon of salt
- ½ clove of garlic
- za'atar
- rapeseed oil
Ingredients rapeseed oil:
- 2 decilitres of rapeseed oil
- 3 cloves of garlic
- 10 grams of parsley
- pepper & salt
Preparation
Break the Arabic bread into pieces, then fry until crispy and golden in the rapeseed oil. Sprinkle with some salt and za'atar.
Peel the garlic cloves to make the toum and chop finely with 1 teaspoon of salt. Grate the lemon and, using a hand blender, mash the garlic cloves with the lemon zest, lemon juice and just as much oil in a thin stream until you have a mayo-like thickness.
For the labne, mix the yoghurt with the salt and drain overnight in a clean tea towel in a sieve to make a firm labne. Finely grate the garlic and mix into the labne. Before serving, sprinkle the labne with some za'atar if desired and drizzle some nice oil on top.
For the rapeseed oil dip, finely chop the garlic cloves and parsley and mix into the rapeseed oil.
A tip from Sharon: Serve the breadboard with Flevo lager from Brouwerij Stijl in Almere. This beer is made with old bread. How fitting!
Want to download and print the recipe? You can do so here
All other recipes - from our taste seekers
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Recipe 2: The appetiser
Are you familiar with what vegetables grow in the greenest city in the Netherlands? You may already have known that Flevoland is also called the vegetable garden of Europe. But have you ever eaten the exotic vegetables from the people's greenhouse? Taste seekers Sharon and Nadia have been shopping at all different urban farming initiatives in Almere and are preparing the appetiser in a very special garden in Oosterwold (recipe follows 15 December).
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Recipe 3: The intermediate dish
The intermediate course is a somewhat smaller, lighter course and is meant as a culinary resting point. A beautiful combination of Flevoland fish from the IJsselmeer fishermen and wine from a beautiful Almere vineyard. In episode 3, Nadia shows how you can very easily prepare a pikeperch where wine leaves and wine complete the intermediate dish (recipe follows 22 December).
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Recipe 4: The main course
Flevoland's pride! The potato and onion, but also the basis of the main dish in many different cuisines and cultures. Taste seekers Nadia and Sharon invited two Almere residents to cook the main dish with them. Almere is a city where people from the most diverse backgrounds live together: 187 in total! So it is no surprise that this Almere main course has Moroccan, African, Surinamese and Chinese influences. That promises something! (recipe follows 29 December).
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Recipe 5: Cheese
The eternal dilemma: cheeseboard first or dessert first? Taste seekers Nadia and Sharon choose the French way and get down to the cheeseboard first. With Polderkoeienkaas from the Verduyn family from Zeewolde, homemade fresh goat's cheese and honey from Imkerij Kirstenbosch, they create the Flevoland cheeseboard at Boerkok in Lelystad (recipe follows 5 January).
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Recipe 6: The dessert
You start a menu with a light course, build up to a spectacular main course and end again with a light dessert. With home-grown nuts from the Early Bird Forest in Almere, apples and pears from Zeewolde and a very special local liqueur, the ladies will create a unique final dish (recipe follows 12 January).