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142919	/api/recipes?take=10&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"U0dwc2QxcFhaVmhNV21WdVFrVnBQVEpNTGtkV1UxVmlTMXByZlQ5MVBrZ3FiM3gwVGlGQVJVSTNkRGsrT2lsRFFEUTdLRFJ3SlZBOGZDb3VaMnhKZWpkN1YzWmFOaVpsTXk0NWQyZ3JmV0ZaUlQxTUtVOHhJMnBrZUgxc2VqTjRkaVltT3p4Q2J6dHNiSFJUUjBvbFNscGxYWGhyUVc1b055VjNlelE0UjE1a2FHNVVVa1JNTmlrMU9TdDZjbGtzZXp3c1BGUnpPM0IzY2tVeVZUb21Ma2Q2U0ZWT1VEZ3NiMndtTlRWcE1Dc3lPVUIzS3pZck5sc3RTWFJFVUZrMlVtY2pRRzR6ZVV3PTIwMjUtMDEtMDdUMDY6MzA6MzArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. 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Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":94,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070509.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158070533.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:07:50.560Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":94,\\"recipe_id\\":94,\\"language_id\\":1,\\"title\\":\\"Chicken sate sandwiche met kentang en chili \\",\\"description\\":\\"<p><strong>Chicken Saté Sandwich met Zoetzuur en Kentang</strong> een sandwich met gegrilde kip saté, een zoetzuur sausje, en mogelijk gefrituurde aardappelen, wat een smaakvolle en hartige maaltijd oplevert. Het gerecht is een heerlijke combinatie van pittige, zoete, zure, en hartige smaken.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kipdij saté:</strong></p><ul><li>4 kipdijen (zonder bot en vel)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel ketjap manis (zoete sojasaus)</li><li>1 eetlepel arachideolie</li><li>1 eetlepel honing</li><li>1 teentje knoflook (fijngehakt)</li><li>1 cm verse gember (geraspt)</li><li>1 theelepel limoensap</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de zoetzuur:</strong></p><ul><li>1/2 komkommer (in dunne plakjes gesneden)</li><li>1/2 rode ui (in dunne ringetjes)</li><li>1 wortel (julienne gesneden)</li><li>3 eetlepels rijstazijn</li><li>1 eetlepel suiker</li><li>1 theelepel zout</li><li>1/2 theelepel sambal oelek (optioneel, voor een beetje pit)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kipdijen</strong></p><ol><li>Snijd de kipdijen in kleine blokjes of reepjes.</li><li>Meng in een kom de sojasaus, ketjap manis, olie, honing, knoflook, gember en limoensap. Voeg zout en peper toe naar smaak.</li><li>Voeg de kipdijen toe aan de marinade en meng goed door. Laat de kip minimaal 30 minuten marineren (bij voorkeur een paar uur voor meer smaak).</li></ol><p><strong>Bereiding van de zoetzuur:</strong></p><ol><li>Meng in een kom de rijstazijn, suiker, zout en sambal oelek. Roer goed door tot de suiker is opgelost.</li><li>Voeg de komkommer, rode ui en wortel toe aan de azijnmengsel en laat dit minimaal 15 minuten marineren. Hoe langer, hoe intenser de smaak.</li></ol><p><strong>Grillen van de kipdijen:</strong></p><ol><li>Verhit een grillpan of een barbecue. Rijg de gemarineerde kipdijen aan satéprikkers (indien gewenst).</li><li>Grill de kipdijen 6-8 minuten per kant tot ze goed gaar en licht gekarameliseerd zijn. Zorg ervoor dat de kip goed doorbakken is.</li></ol><p><strong>Broodjes samenstellen:</strong></p><ol><li>Snijd de brioche broodjes doormidden en rooster ze lichtjes in een pan of in de oven tot ze goudbruin zijn.</li><li>Beleg de onderste helft van de broodjes met de gegrilde kipdijen.</li><li>Voeg een schep van de zoetzuur mengsel toe bovenop de kip.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":93,\\"categories_id\\":230,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128514.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736157128530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:52:08.557Z\\",\\"category\\":{\\"id\\":230,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Main dishes\\"}]},\\"recipes_translations\\":[{\\"id\\":93,\\"recipe_id\\":93,\\"language_id\\":1,\\"title\\":\\"Oosterse Kreeft met Szechuan Boter en Steak\\",\\"description\\":\\"<p><strong>Oosterse Kreeft met Szechuan Boter en Steak</strong> klinkt als een heerlijke en smaakvolle gerecht! Dit gerecht combineert de delicate smaak van kreeft met de pittige en aromatische tonen van Szechuan-pepers en de rijke smaak van steak.&nbsp;</p>\\",\\"ingredients\\":\\"<p><strong>Voor de kreeft:</strong></p><ul><li>2 hele Oosterse kreeften (ongeveer 500-600 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>1 teentje knoflook, fijngehakt</li><li>1 stukje verse gember, fijngehakt (ongeveer 1 cm)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 eetlepel honing</li><li>Sap van 1 limoen</li><li>Zout en peper naar smaak</li></ul><p><strong>Voor de Szechuan boter:</strong></p><ul><li>100 gram ongezouten boter, op kamertemperatuur</li><li>1 eetlepel Szechuan peperkorrels (licht geroosterd en fijngemalen)</li><li>1 eetlepel chilivlokken</li><li>1 theelepel gemberpoeder</li><li>1 theelepel knoflookpoeder</li><li>1 eetlepel sojasaus</li><li>1 theelepel rijstazijn</li><li>1 theelepel honing</li></ul><p><strong>&nbsp;Voor de steak:</strong></p><ol><li>2 mooie entrecote steaks (ongeveer 200-250 gram per stuk)</li><li>2 eetlepels olijfolie</li><li>Zout en peper naar smaak</li><li>1 takje rozemarijn (optioneel)</li></ol>\\",\\"instruction\\":\\"<p><strong>Voorbereiding van de kreeft:</strong></p><ol><li>Snijd de kreeften voorzichtig in de lengte doormidden. Verwijder het darmpje en het gruis uit de schalen, maar bewaar de schalen.</li><li>Meng in een kom de olijfolie, knoflook, gember, sojasaus, rijstazijn, honing, limoensap, zout en peper.</li><li>Bestrijk de kreeften met dit mengsel en zet ze even opzij zodat de smaken kunnen intrekken (ongeveer 10-15 minuten).</li></ol><p><strong>Szechuan boter maken:</strong></p><ol><li>Meng de zachte boter met de gemalen Szechuan peperkorrels, chilivlokken, gemberpoeder, knoflookpoeder, sojasaus, rijstazijn en honing in een kom. Meng alles goed door elkaar tot een gladde boter.</li><li>Zet de Szechuan boter in de koelkast om op te stijven.</li></ol><p><strong>Kreeft grillen:</strong></p><ol><li>Verhit een grillpan of barbecue op middelhoog vuur.</li><li>Grill de kreeften ongeveer 5-6 minuten per kant, of totdat de schalen mooi gekleurd en de vlees volledig gaar is. Bestrijk de kreeft regelmatig met de marinade terwijl je grilt.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":92,\\"categories_id\\":219,\\"preparation_time\\":\\"20\\",\\"cooking_time\\":\\"5\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791934.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156791965.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:46:32.008Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":92,\\"recipe_id\\":92,\\"language_id\\":1,\\"title\\":\\"Classic steak tartaar \\",\\"description\\":\\"<p><strong>\\\\\\"klassiek steak tartaar\\\\\\"</strong> verwijst naar de traditionele manier waarop dit gerecht wordt bereid. Het vlees wordt vaak op smaak gebracht met ingrediënten zoals ui, kappertjes, Worcestersaus, mosterd, zout en peper. Het wordt vaak geserveerd met een rauw ei bovenop en soms met frietjes of een salade. Het lekkerst om met het mes te snijden en structuur te houden.</p>\\",\\"ingredients\\":\\"<ul><li>200 g rundvlees kogel biefstuk, vers en van goede kwaliteit)</li><li>1 eidooier (van een vers ei)</li><li>1 eetlepel Dijonmosterd</li><li>1 eetlepel ketjup</li><li>1 eetlepel kappertjes, fijngehakt</li><li>1 sjalot, zeer fijn gesnipperd</li><li>Bieslook</li><li>2 augurken, fijngehakt</li><li>1 filet ansjovis</li><li>1 eetlepel Worcestersaus</li><li>Tabasco (naar smaak)</li><li>Zout en versgemalen zwarte peper</li><li>1 eetlepel olijfolie (optioneel)</li><li>Brood of toast (om erbij te serveren)</li></ul><p><br></p><p><br></p>\\",\\"instruction\\":\\"<ol><li><strong>Vlees voorbereiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Snijd het rundvlees in zeer kleine blokjes of hak het fijn met een scherp mes. Het is belangrijk dat het vlees zeer vers en van hoge kwaliteit is, aangezien het rauw wordt gegeten. Zorg ervoor dat het vlees goed gekoeld is voordat je het snijdt of hakt.</p><ol><li><strong>Mengen:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Doe het vlees in een kom. Voeg de eidooier toe en meng goed door. De eidooier zorgt voor een romige textuur.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Voeg de rest van de ingredienten er aan toe meng dit kort niet te lang hou het rullig </p><ol><li><strong>Kruiden:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Breng het mengsel op smaak met zout en peper naar smaak. Je kunt ook een scheutje olijfolie toevoegen voor extra smeuïgheid, maar dat is optioneel.</p><ol><li><strong>Serveren:</strong></li></ol><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Verdeel de steak tartaar over twee borden. Je kunt het mooi vormgeven met een ringvorm of gewoon in een hoopje op het bord leggen.</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serveer het gerecht met geroosterd brood of toast aan de zijkant.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":91,\\"categories_id\\":219,\\"preparation_time\\":\\"120\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073812.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736156073831.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:34:33.859Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":91,\\"recipe_id\\":91,\\"language_id\\":1,\\"title\\":\\"Sous vide Wagyu Stone axe porterhouse \\",\\"description\\":\\"<p>Een Wagyu porterhouse is een type steak afkomstig van het Wagyu-rundvlees, dat bekend staat om zijn uitzonderlijke marmering en malsheid. Het porterhouse is een specifieke snit van rundvlees die bestaat uit een stuk vlees met een T-bone bot in het midden, en aan beide kanten van het bot bevinden zich verschillende spiergroepen. Aan de ene kant heb je een stuk sirloin (lendenstuk) en aan de andere kant een stukje filet mignon (de meest malse spier van het rund).</p><p>Wat het Wagyu-element toevoegt, is de oorsprong van het vlees. Wagyu is een Japans runderras dat beroemd is om zijn intense marmering van vet in het vlees, wat zorgt voor een ongeëvenaarde smaak en malsheid. Het vet in Wagyu-rundvlees smelt bij lagere temperaturen, waardoor het vlees bijzonder sappig en smaakvol is.</p><p>Een Wagyu porterhouse is dus een luxe versie van de klassieke porterhouse-steak, waarbij het vlees afkomstig is van het Wagyu-rund, wat de smaak en textuur naar een hoger niveau tilt. Het wordt vaak gezien als een premium keuze voor steakliefhebbers.</p>\\",\\"ingredients\\":\\"<ul><li>1 porterhouse steak (ongeveer 1000 gram)</li><li>Zout en versgemalen zwarte peper naar smaak</li><li>2 teentjes knoflook (geplet)</li><li>1 takje rozemarijn of tijm (optioneel)</li><li>2 eetlepels olijfolie of boter (voor de afwerking)</li><li>1 eetlepel boter (voor het bakken)</li></ul>\\",\\"instruction\\":\\"<p><strong>Voorbereiden van de steak</strong>:</p><ol><li>Kruid de porterhouse steak aan beide zijden met zout en peper. Je kunt eventueel ook knoflook en rozemarijn of tijm toevoegen voor extra smaak.</li><li>Plaats de steak in een vacuümzak of ziplock zak. Voeg de geplette knoflook en een takje rozemarijn of tijm toe in de zak als je dat wilt.</li><li>Vacumeer de zak goed als je een vacuümsealer hebt, of gebruik de waterverplaatsingstechniek als je een ziplock zak gebruikt (plaats de zak in het water en sluit de zak, zodat de lucht eruit wordt gedrukt).</li></ol><p><strong>&nbsp;</strong></p><p><strong>Sous vide koken</strong>:</p><p>1.Stel je sous vide apparaat in op een temperatuur van <strong>52°C (medium)</strong>, afhankelijk van hoe gaar je de steak wilt hebben. Dit kan 1,5 tot 2 uur duren, maar je kunt het vlees gerust langer laten garen (tot 4 uur) zonder dat het uitdroogt.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":90,\\"categories_id\\":219,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807074.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736154807077.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T08:13:27.093Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":90,\\"recipe_id\\":90,\\"language_id\\":1,\\"title\\":\\"Bulgogi Korean wagyu ei melkbroodje \\",\\"description\\":\\"<p><strong>\\\\\\"Korean Wagyu ei melkbroodje\\\\\\"</strong> is een broodje waarin het malse, smaakvolle Korean Wagyu vlees zit, geserveerd in een zacht, zoet melkbroodje. Het klinkt als een fusiongerecht, waarbij de rijke, hartige smaak van het Wagyu vlees mooi contrasteert met de mild zoete smaak van het melkbroodje.</p>\\",\\"ingredients\\":\\"<p><strong>Voor het melkbrood:</strong></p><ul><li>500 g bloem</li><li>60 g suiker</li><li>7 g zout</li><li>10 g instant gist</li><li>2 eieren</li><li>120 ml melk (lauw)</li><li>120 ml water</li><li>40 g boter (op kamertemperatuur)</li><li>20 ml room (optioneel, voor extra rijkdom)</li></ul><p><strong>Voor de Wagyu-vulling:</strong></p><ul><li>250 g Wagyu-rundvlees (bij voorkeur ribeye of sirloin)</li><li>2 eetlepels sojasaus</li><li>1 eetlepel rijstwijnazijn</li><li>1 eetlepel suiker</li><li>1 teentje knoflook, geperst</li><li>1 theelepel sesamolie</li><li>1 theelepel gember (geraspt)</li><li>1 eetlepel sesamzaadjes (voor garnering)</li><li>2 lente-uitjes (fijngehakt)</li></ul><p><strong>Voor de Koreaanse saus:</strong></p><ul><li>3 eetlepels gochujang (Koreaanse chilipasta)</li><li>2 eetlepels honing</li><li>1 eetlepel sojasaus</li><li>1 eetlepel rijstazijn</li><li>1 theelepel sesamolie</li></ul>\\",\\"instruction\\":\\"<p><strong>Stap 1: Maak het melkbrood</strong></p><ol><li>Meng de bloem, suiker, zout en gist in een kom.</li><li>Voeg de eieren, melk en water toe en meng tot een deeg.</li><li>Kneed het deeg 10-15 minuten tot het glad en elastisch is.</li><li>Voeg de boter toe en kneed verder totdat de boter volledig is opgenomen en het deeg soepel is.</li><li>Dek het deeg af met een vochtige doek en laat het 1-2 uur rijzen, of totdat het in omvang is verdubbeld.</li><li>Verdeel het deeg in kleine porties (ongeveer 10-12) en maak er bolletjes van. Leg ze op een bakplaat en laat ze 30 minuten rusten.</li><li>Verwarm de oven voor op 180°C en bak de broodjes 15-20 minuten, totdat ze goudbruin zijn. Laat ze afkoelen.</li></ol><p><strong>Stap 2: Bereid het Wagyu-rundvlees</strong></p><ol><li>Snijd het Wagyu-rundvlees in dunne reepjes.</li><li>Meng de sojasaus, rijstwijnazijn, suiker, knoflook, sesamolie en gember in een kom en voeg het Wagyu-vlees toe. Laat dit 15-20 minuten marineren.</li><li>Verhit een pan op middelhoog vuur en bak de Wagyu-stukjes in ongeveer 2-3 minuten per kant, totdat ze mooi gekaramelliseerd en gaar zijn.</li></ol><p><strong>Stap 3: Maak de Koreaanse saus</strong></p><ol><li>Meng de gochujang, honing, sojasaus, rijstazijn en sesamolie in een klein kommetje tot een gladde saus. 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Net zoals een wijnsommelier voor wijn, heeft een vlees sommelier diepgaande kennis over verschillende soorten vlees, bereidingsmethoden, herkomst en hoe het vlees het beste geserveerd kan worden.</p><p>In Nederland wint het vak van vlees sommelier aan populariteit, vooral in restaurants en bij vleesliefhebbers die de kwaliteit van vlees willen leren waarderen en verbeteren. Vlees sommeliers werken vaak samen met chefs en bieden een hoog niveau van klantenservice, waarbij ze advies geven over welke soorten vlees het beste passen bij specifieke gerechten of wijnen. Ze kunnen ook helpen bij het begrijpen van de verschillende rijpings- en kooktechnieken om de smaak te verbeteren.</p><p>Als je geïnteresseerd bent in het vak, zijn er ook opleidingen en cursussen beschikbaar om vlees sommelier te worden.</p>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}]}]}}"	6	2025-01-07 14:07:46.363721
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142927	/api/recipes?take=2&skip=0&lan=en&order=DESC&subscribed=&visible_to=member	GET	"{\\"host\\":\\"localhost:7100\\",\\"user-agent\\":\\"Dart/3.5 (dart:io)\\",\\"accept\\":\\"*/*\\",\\"device_token\\":\\"cOfAHR9YBkImsZ4lbOHdZQ:APA91bHlQtFaKmfM7ZRCLFZXhh4k_fFwt9gX7eal50aqfwc9A0U4XCsKBBZilokStatkAWrZbh-EvLNQRbHg7Mmkq3zpRC2_3b6qBdhMwJC_bfkUaDIwDik\\",\\"accept-encoding\\":\\"gzip\\",\\"authorization\\":\\"U0dwc2QxcFhaVmhNV21WdVFrVnBQVEpNTGtkV1UxVmlTMXByZlQ5MVBrZ3FiM3gwVGlGQVJVSTNkRGsrT2lsRFFEUTdLRFJ3SlZBOGZDb3VaMnhKZWpkN1YzWmFOaVpsTXk0NWQyZ3JmV0ZaUlQxTUtVOHhJMnBrZUgxc2VqTjRkaVltT3p4Q2J6dHNiSFJUUjBvbFNscGxYWGhyUVc1b055VjNlelE0UjE1a2FHNVVVa1JNTmlrMU9TdDZjbGtzZXp3c1BGUnpPM0IzY2tVeVZUb21Ma2Q2U0ZWT1VEZ3NiMndtTlRWcE1Dc3lPVUIzS3pZck5sc3RTWFJFVUZrMlVtY2pRRzR6ZVV3PTIwMjUtMDEtMDdUMDY6MzA6MzArMDE6MDA=\\",\\"x-forwarded-for\\":\\"183.83.240.44\\",\\"x-forwarded-host\\":\\"mmc-back.undhi.com\\",\\"x-forwarded-server\\":\\"mmc-back.undhi.com\\",\\"connection\\":\\"Keep-Alive\\"}"	"{}"	200	"{\\"success\\":true,\\"code\\":200,\\"message\\":\\"data_retrieve\\",\\"data\\":{\\"count\\":7,\\"data\\":[{\\"id\\":96,\\"categories_id\\":229,\\"preparation_time\\":\\"30\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531460.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736159531511.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:32:11.537Z\\",\\"category\\":{\\"id\\":229,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meatball\\"}]},\\"recipes_translations\\":[{\\"id\\":96,\\"recipe_id\\":96,\\"language_id\\":1,\\"title\\":\\"Wagyu bitterbal \\",\\"description\\":\\"<p><strong>wagyu bitterbal</strong> is een luxe variant van de klassieke bitterbal, waarbij het vlees van <strong>wagyu</strong> (een bijzonder vlees van Japanse runderen, bekend om zijn intense marmering en rijke smaak) wordt gebruikt als vulling. De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	23	2025-01-07 05:34:05.017705
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Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	12	2025-01-07 05:35:06.008843
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De bitterbal wordt doorgaans gemaakt door het wagyu-vlees te verwerken tot een ragout, die vervolgens in een krokant korstje wordt gepaneerd en gefrituurd. Het resultaat is een heerlijke, rijke en verfijnde snack met een bijzondere smaak door het gebruik van het premium wagyu-vlees.</p>\\",\\"ingredients\\":\\"<ul><li><strong>300 g wagyu rundvlees</strong> (bijvoorbeeld wagyu gehakt of kleine stukjes wagyu vlees)</li><li><strong>50 g boter</strong></li><li><strong>50 g bloem</strong></li><li><strong>500 ml runderbouillon</strong> (bij voorkeur zelfgemaakt of van hoge kwaliteit)</li><li><strong>1 sjalot</strong>, fijngehakt</li><li><strong>1 teentje knoflook</strong>, fijngehakt</li><li><strong>1 theelepel mosterd</strong></li><li><strong>50 ml room </strong></li><li><strong>2 eieren </strong></li><li><strong>Zout en peper</strong> naar smaak</li><li><strong>Verse peterselie</strong>, fijngehakt (optioneel)</li><li><strong>2 eieren</strong></li><li><strong>Paneermeel</strong> (om te paneren)</li><li><strong>Frituurvet</strong> (om in te frituren)</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Vulling maken:</strong></p><ol><li>Smelt de boter in een ruime pan op middelhoog vuur.</li><li>Voeg de sjalot en knoflook toe en bak deze zachtjes tot ze glazig zijn.</li><li>Voeg het wagyu vlees toe en bak het tot het gaar is. Gebruik een houten lepel om het vlees te verkruimelen. Het moet goed doorbakken zijn, maar niet te lang zodat het vlees niet uitdroogt.</li><li>Strooi de bloem over het vlees en roer goed door. Dit zorgt ervoor dat je een roux krijgt (een soort dikke massa).</li><li>Voeg langzaam de runderbouillon toe, terwijl je goed roert om klontjes te voorkomen. Blijf roeren totdat de massa dikker wordt en de bouillon volledig is opgenomen.</li><li>Voeg de mosterd toe, en breng op smaak met zout en peper. Als je wilt, kun je wat fijngehakte peterselie toevoegen voor extra smaak en kleur.</li><li>Zet de pan van het vuur en laat het mengsel afkoelen. Het moet stevig genoeg zijn om makkelijk in balletjes te rollen.</li></ol><p><strong>Bitterballen vormen:</strong></p><ol><li>Als de vulling is afgekoeld en stevig genoeg is, neem je een beetje van de massa en rol het tussen je handen tot een balletje. Herhaal dit voor de rest van het mengsel.</li></ol><p><strong>Paneren:</strong></p><ol><li>Klop de eieren los in een kom.</li><li>Leg het paneermeel in een andere kom.</li><li>Dip de bitterballen eerst in het losgeklopte ei en daarna in het paneermeel, zodat ze helemaal bedekt zijn.</li><li><strong>&nbsp;</strong></li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false},{\\"id\\":95,\\"categories_id\\":219,\\"preparation_time\\":\\"180\\",\\"cooking_time\\":\\"10\\",\\"image\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621480.png\\",\\"avatar\\":\\"https://mmc-back.undhi.com/uploads/recipes-image/Final-1736158621530.png\\",\\"status\\":1,\\"created_at\\":\\"2025-01-06T09:17:01.557Z\\",\\"category\\":{\\"id\\":219,\\"status\\":1,\\"translations\\":[{\\"language_id\\":1,\\"name\\":\\"Meat Club\\"}]},\\"recipes_translations\\":[{\\"id\\":95,\\"recipe_id\\":95,\\"language_id\\":1,\\"title\\":\\"Aziatische short ribs met yuzu pompoen\\",\\"description\\":\\"<p>Aziatische short ribs met yuzu pompoen creme! Het combineert de rijke, umami smaken van de short ribs met de frisse en citrusachtige tonen van yuzu, gecombineerd met de zachte en zoete smaak van pompoen.</p>\\",\\"ingredients\\":\\"<p><strong>Voor de gestoofde short ribs:</strong></p><ul><li>1,5 kg short ribs ½ gezaagd </li><li>&nbsp;2 eetlepels plantaardige olie</li><li>&nbsp;2 teentjes knoflook, fijngehakt</li><li> 1 ui, grof gesneden</li><li>&nbsp;2 cm gember, geschild en fijngehakt</li><li> 2 eetlepels sojasaus</li><li> 1 eetlepel oestersaus</li><li> 1 eetlepel suiker</li><li>  250 ml rundvleesbouillon</li><li>  250 ml water</li><li>  2 eetlepels rijstwijn (of witte wijn)</li><li>  1 steranijs</li><li> &nbsp;1 kaneelstokje</li><li>  1 theelepel zwarte peperkorrels</li><li>  2 lente-uitjes, in stukken gesneden (voor garnering)</li><li>  1 eetlepel sesamzaadjes (optioneel, voor garnering)</li></ul><p><strong>&nbsp;</strong></p><p><strong>Voor de yuzu-pompoencrème:<span class=\\\\\\"ql-cursor\\\\\\">﻿</span></strong></p><ul><li>500 g pompoen, geschild en in blokjes</li><li>1 eetlepel olijfolie</li><li>1 eetlepel yuzu-sap (je kunt dit kopen of zelf maken door yuzu-schil en -sap te mengen)</li><li>1 eetlepel honing</li><li>Kokos melk </li><li>Zout en peper naar smaak</li></ul><p><br></p>\\",\\"instruction\\":\\"<p><strong>Gestoofde short ribs:</strong></p><ol><li><strong>Voorbereiden van de short ribs</strong>: Dep de short ribs droog met keukenpapier en bestrooi ze met zout en peper.</li><li><strong>Bakken van de short ribs</strong>: Verhit de plantaardige olie in een grote braadpan of Dutch oven op middelhoog vuur. Bak de short ribs aan alle kanten bruin, dit duurt ongeveer 5-7 minuten. Haal ze uit de pan en zet opzij.</li><li><strong>Smaakmakers toevoegen</strong>: In dezelfde pan voeg je de ui, knoflook en gember toe. Bak dit ongeveer 2-3 minuten totdat het geurig is. Voeg vervolgens de sojasaus, oestersaus en suiker toe en bak dit een minuut om de smaken te laten mengen.</li><li><strong>Gestoofd vlees</strong>: Voeg de short ribs terug in de pan. Giet de rundvleesbouillon en water erbij, samen met de rijstwijn, steranijs, kaneelstokje en zwarte peperkorrels. Breng het geheel aan de kook en zet het vuur laag zodra het kookt. Laat de short ribs 2,5-3 uur zachtjes stoven, totdat het vlees heel mals is en van het bot valt. Controleer af en toe of er voldoende vloeistof in de pan is, en voeg indien nodig wat extra water toe.</li></ol><p><strong>Yuzu-pompoencrème:</strong></p><ol><li><strong>Pompoen koken</strong>: Verhit de olijfolie in een pan op middelhoog vuur en voeg de pompoenblokjes toe. Bak de pompoen ongeveer 5 minuten, totdat ze lichtbruin beginnen te worden.</li><li><strong>Koken</strong>: Voeg kokos melk toe totdat de pompoen net onderstaat. Kook de pompoen in ongeveer 15-20 minuten zacht, totdat het gemakkelijk uit elkaar valt.</li><li><strong>Pureren</strong>: Giet het kookwater af en doe de pompoen in een blender of keukenmachine. Voeg het yuzu-sap, honing, zout en peper toe. Pureer tot een gladde crème.</li></ol>\\",\\"language\\":{\\"id\\":1,\\"name\\":\\"en\\"}}],\\"is_subscribed\\":false}]}}"	11	2025-01-07 05:36:05.986712
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