Smaakpartners of De Nierstichting launch flavourful, salt-conscious three-course menu
Category: Food & Health
With a festive and healthy twist, the Smaakpartners of De Nierstichting - Verstegen, Tromp & Rueb, Gastronomixs and Koppert Cress - announce the launch of a salt-conscious three-course menu at Gastronomixs.
Why salt-conscious cooking?
Over 1.8 million people in the Netherlands have chronic kidney damage, often without knowing it themselves. This number will increase if we do not change our eating habits. Reducing salt intake is crucial in this regard, as higher salt consumption increases the risk of kidney damage. To let food professionals experience that salt-conscious cooking still offers plenty of flavour, these Smaakpartners have joined forces to create a low-salt party menu with less than 2 grams of salt per person.
Practical tips for flavourful cooking without salt
The dishes in this menu illustrate how you can use other flavourings and techniques as a chef to cook balanced meals without extra salt. The main tips shared are:
- Vinegar can enhance the flavour of other ingredients;
- Herbs and spices add complex flavours;
- Fresh products with high flavour intensity, such as Koppert Cress' cresses, provide powerful layers of flavour;
- Alternative techniques such as reducing, drying or roasting add depth and intensity to dishes.
The three-course menu: found on Gastronomixs
This exclusive menu was developed by the Smaakpartners and is available to everyone through Gastronomixs.com. The recipes have been fully vetted by De Nierstichting and contain only 1.05 grams of salt per person. Each dish is a creative salt-conscious version of existing recipes on the platform, so any chef, with or without an account, can download the menu and try it for themselves.
The dishes from the Smaakpartners
Recipe from Tromp & Rueb
Smoked carrot tartare with honey egg yolk, apple cider vinegar shallot, vinegar gel and Scarlet Cress. This sophisticated dish offers a balance of sweet, sour and smoky flavours.
Recipe from Verstegen
Langoustine with structures of pumpkin, pumpkin spice espuma, kalamansi and Zorri Cress. A delicate autumn dish combining the mild flavour of langoustine with warm notes and a crispy bite.
Recipe by Koppert Cress
Beet with beet demiglace, Morar Shoots, Motti Cress velouté and cashew nut-popped garlic cream. A plant-based dish that offers depth through earthy flavours and sophisticated textures.
Creating flavour together
Together, the Smaakpartners are committed to raising awareness about low-salt cooking and healthy eating. This fits perfectly with the mission of Koppert Cress “Let's change the way we look at food”, because we believe that a healthier diet is crucial for a healthy life. In the company restaurant, salt-conscious cooking has been going on for years and colleagues are benefiting from this as well.
Click on the link to read the article.
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