Een koude pastasalade is zo'n gerecht dat eigenlijk altijd van pas komt. Als makkelijke lunch, voor een zomerse avond, om mee te nemen naar een picknick of als bijgerecht bij de BBQ. Je kunt hem bovendien prima van tevoren maken en eindeloos variëren met groenten, kip, tonijn, kaas, kruiden en verschillende dressings.

Toch kan er verrassend veel misgaan met iets simpels als een pastasalade. De pasta wordt droog, de sla slap of er staat na een paar uur ineens een laagje vocht onder in de schaal. Gelukkig zijn al die problemen makkelijk te voorkomen.

In deze blog leggen we uit hoe je een goede koude pastasalade maakt én delen we zeven lekkere variaties om zelf mee aan de slag te gaan.

Welke pasta gebruik je voor een koude pastasalade?

In principe kun je bijna iedere pasta gebruiken, maar korte pastasoorten zijn het makkelijkst. Denk aan fusilli, penne, farfalle of orecchiette. Door hun vorm nemen ze dressing en kruiden goed mee en kun je ze gemakkelijk mengen met groenten en andere ingrediënten.

Hou je van een lekkere crunch én flink wat smaak? Dan hoef je echt niet automatisch naar een zak chips of andere kant-en-klare snack te grijpen. Met simpele ingrediënten zoals kikkererwten, noten, bonen, mais en groenten maak je zelf verrassend lekkere snacks. Het geheim? De juiste kruiden en specerijen.

Van rokerig en pittig tot kruidig en fris: met een paar smaakmakers geef je iedere snack weer een andere twist. Bovendien bepaal je zelf wat erin gaat en hoeveel zout, olie of andere ingrediënten je gebruikt. Ideaal als je vaker kiest voor onbewerkte of minimaal bewerkte ingrediënten en toch zin hebt in iets lekkers.

Hier zijn 10 ideeën voor gezonde, crunchy snacks die je makkelijk zelf maakt.

1. Geroosterde kikkererwten met gerookte paprika en komijn

Kikkererwten zijn misschien wel de ultieme basis voor een knapperige snack. Laat kikkererwten uit blik goed uitlekken, dep ze zo droog mogelijk en meng ze met een klein beetje olijfolie, gerookt paprikapoeder en komijn.

Rooster ze in de

Anyone who has eaten bami goreng, nasi goreng or satay will probably recognize it: a small bowl of fresh, crunchy vegetables with a slightly sweet-and-sour taste. That is atjar. This colorful side dish provides a delightful contrast to spiced Indonesian dishes and has been beloved for years in both Indonesian and Dutch cuisine.

Although many people know atjar from the Chinese takeout or the Indonesian restaurant, it is surprisingly simple to make yourself. Moreover, there are many different types of atjar, each with their own vegetables and flavor accents. In this guide you will discover what atjar exactly is, which spices belong in it, how to make it and why it pairs so well with bami, nasi and other Asian dishes.

What is atjar?

Atjar, also written as acar, is a collective name for sweet-and-sour pickled vegetables. The dish originates in Indonesia, where it has been eaten for centuries as a fresh counterpart to richly spiced meals.

By briefly blanching vegetables or placing them directly

A plate of steaming bami or nasi is actually not complete without something fresh and crunchy on the side. That is precisely why atjar tjampoer has been a beloved side dish for generations. The combination of crunchy vegetables, a fresh sweet-and-sour flavor and aromatic spices forms a delightful contrast with savory dishes such as bami goreng, nasi goreng, saté and rendang.

The nice thing is that making atjar tjampoer yourself is surprisingly simple. With a few fresh vegetables, vinegar, sugar and a handful of spices you can make a flavor enhancer in no time that stays tasty for days. In this blog you will discover what atjar tjampoer exactly is, which spices belong in it and how to make a delicious, colorful atjar yourself.

What is atjar tjampoer?

Atjar tjampoer (also called acar campur) is a traditional Indonesian sweet-and-sour vegetable dish. The word tjampoer literally means "mixed", referring to the combination of different vegetables.

Although countless variants exist, a classic

Bami goreng has been one of the most popular Asian dishes in the Netherlands for years. The combination of fried noodles, crunchy vegetables, fragrant spices and a savory sauce makes for a meal that is quick to put on the table and that almost everyone enjoys. Although many people choose a ready-made meal or a takeaway version, bami goreng is surprisingly simple to make yourself. With the right vegetables and a good spice blend you can make a dish in half an hour that is at least as tasty as that from your favorite takeaway restaurant.

In this blog you will discover which vegetables are traditionally used in bami goreng, which spices give the characteristic flavor and how to easily make a delicious pan of bami yourself. Prefer nasi? Then also read our blog Nasi Goreng Recipe: How to Make It and Which Vegetables to Use, in which we explain how to prepare the perfect fried rice.

What is bami goreng actually?

The name bami goreng comes from Indonesian. "Bami" refers to noodles and "goreng"

Everything Bagel Seasoning has in a short time grown into one of the most popular seasoning blends in the world. Where the blend was once used exclusively as a topping for the well-known New York bagel, you now see it on avocado toast, eggs, hummus, vegetables, potatoes and even popcorn. The combination of crunchy seeds, aromatic garlic and onion makes almost any dish just a bit more flavorful.

But what exactly is Everything Bagel Seasoning? Where does the spice mix come from and how do you use it? In this guide you will discover everything you need to know.

What is Everything Bagel Seasoning?

Everything Bagel Seasoning is a savory spice blend that was originally developed as a topping for the Everything Bagel. This is a bagel that is generously sprinkled with various seeds and spices before it is baked.

The classic mix consists of:

• sesame seeds
• nigella seeds
• dried onion
• dried garlic
• sea salt

It is precisely the combination of nutty, savory and lightly roasted flavors that makes this

Making hummus yourself is much easier than many people think. With a few pure ingredients you can put a creamy dip on the table in less than ten minutes that often tastes much better than a ready-made version. Besides, you decide yourself how much garlic, lemon, tahini and spices you use. That way you make hummus exactly the way you like it.

In this guide you will read how to make classic hummus, how to make it extra creamy, which spices go best and how you can vary endlessly.

What is hummus?

Hummus is a traditional Middle Eastern dip that is mainly made from chickpeas, tahini (sesame paste), lemon juice, garlic and olive oil. The dip has been eaten for centuries as part of a mezze, but is now popular worldwide as a bread spread, dip or part of a lunch or barbecue.

Precisely because the base is so simple, the quality of the ingredients and the right spices determine the final taste.

Making hummus yourself

Ingredients

• 400 grams chickpeas (drained)

• 2 tablespoons tahini

• juice of 1 lemon

Ask someone to name a spicy Mexican pepper and chances are they'll say "jalapeño" first. Yet there are still many misconceptions about this popular chili pepper. Is a red jalapeño spicier than a green one? Is chipotle a different pepper? And how do you use jalapeño granulate in the kitchen?

In this guide you will discover everything about the jalapeño: from its origin and flavor to the differences between the green and red variants. You will also read when to choose fresh jalapeño, when dried granulate is more convenient, and which dishes pair perfectly with this versatile pepper.

What is a jalapeño?

The jalapeño is a medium-hot chili pepper from Mexico and belongs to the species Capsicum annuum. The name refers to the Mexican city of Xalapa (formerly written as Jalapa), where the pepper has been cultivated for centuries.

What makes the jalapeño so popular is the combination of flavor and heat. While some chili peppers mainly add a lot of heat, jalapeño also brings a fresh, slightly

Salmon has been one of the most popular fish varieties for years. Not surprising, since it is versatile, quick to prepare and pairs with surprisingly many vegetables. Whether you choose salmon from the oven, the airfryer or the pan: with the right vegetables you can effortlessly put a healthy and flavorful meal on the table.

In this guide you will discover which vegetables go best with salmon, which herbs enhance the flavor, and find inspiration for a number of delicious recipes.

Why vegetables go so well with salmon

Salmon has a full, creamy flavor thanks to its natural fat content. That makes it a nice match with vegetables that are fresh, slightly sweet or a bit crunchy. Think of green asparagus, broccoli, spinach or zucchini.

Another advantage is that many vegetables have about the same cooking time as salmon. Especially in the oven or airfryer you can therefore prepare almost everything at once. That saves time and washing up.

The tastiest vegetables with salmon

1. Green asparagus