tag:blogger.com,1999:blog-22783884742606870922024-03-09T18:46:42.016-08:00Mad & Søde SagerAnonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.comBlogger436125tag:blogger.com,1999:blog-2278388474260687092.post-72818723085288243882018-08-26T03:35:00.000-07:002018-08-26T03:35:07.362-07:00Galette med æbler og kanel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Galette en fransk tærte der ikke bages i en form, det gør den mere rustik at se på, hvilket jeg godt kan lide. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Den her galette er fyldt med æbler og kanel som smager himmelsk sammen. </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Vi går også snart æble sæsonen i møde med masser af lækre æbler, så den her er perfekt at lave til sine gæster, for den er ikke bare lækker, den er også utrolig nem og hurtig at lave. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Du kan komme alt i en galette og det behøver ikke at være en dessert.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Galette med æbler og kanel</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ca. 6-8 personer </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Mørdej </b></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">200 g smør</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">100 g sukker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">300 g hvedemel</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsk vaniljesukker </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 æg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Fyld</b></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4-5 søde/syrlig æbler </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">kanel</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">rørsukker </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 æg til pensling </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sukker </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">mandelflager </span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Bland alle ingredienserne til mørdejen sammen til en sammenhængende masse, uden at røre for meget i den med hænderne. Tril dejen til en kugle og tryk den flad og kom den i en frysepose og på køl 1 time.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rul dejen så meget ud du kan på et meldrykket bord til den får en størrelse der fylder godt på en bradepande.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tag en stor spisetallerken og placere på midten og lav et lille aftryk hvor du kan se hvor du skal placere æblerne. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Skær æblerne i tynde både og placere rundt i midten i ca. 2-3 lag hvor du imellem hver lag drysser et lille lag sukker og kanel. Slut af med at drys kanel og sukker på æblerne. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Buk kanterne op over æblerne.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pensel overfladen med æg og drys sukker og mandeler udover. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bag den midt i ovnen på 190 grader i ca. 30-40 min, eller til den er gyldenbrun og sprød. </span></li>
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Server den lun sammen med lidt cremefraiche eller flødeskum til.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-51057348715217869572018-08-21T03:46:00.002-07:002018-08-21T03:46:13.578-07:00Toblerone cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-LcuqIrCFg34YRgwMH6IxPxNgQNIaSsVHzRKcdCzgxF43AgUijQ2fkDAirskqEzntERIm_JkBOGG2GgJQaMmldlY91CXVGdiuGCUNbRaL2rPS4oZnK0E6zcpyXl2TNJqEM-CRn190lY/s1600/IMG_8502weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-LcuqIrCFg34YRgwMH6IxPxNgQNIaSsVHzRKcdCzgxF43AgUijQ2fkDAirskqEzntERIm_JkBOGG2GgJQaMmldlY91CXVGdiuGCUNbRaL2rPS4oZnK0E6zcpyXl2TNJqEM-CRn190lY/s640/IMG_8502weblo.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #545454; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"> No bake og uden brug af husblas cheesecake, som vil slå benene væk hos dine gæster eller har du bare en meget sød tand som mig. </span></span></div>
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<span style="background-color: white; color: #545454; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Det nok en af mine yndlings cheesecakes den her og så den nem og simpel. </span></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Toblerone cheesecake</b></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Ca. 8 personer </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;"><b>Bund</b></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">200 g Digestivekiks</span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">80 g Smør</span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;"><b>Fyld</b></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">200 g Philadelphia naturel flødeost </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">2 spsk Flormelis </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">150 g Toblerone </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">1/4 Fløde </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;"><b>Karamelsovs</b></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">100 g Sukker </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">50 g Smør </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">1 dl Fløde </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;"><b>Topping</b></span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Hakket Toblerone </span></div>
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<span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Karamelsovs </span></div>
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<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Knus kiks og bland dem med smeltet smør, kom det i en springform der er max. 22 cm i diameter. Sæt den på køl. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Smelt tobleronen. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Bland philadelphia sammen med flormelis og det smeltet toblerone, tobleronen må ikke være varm når den blandes i.</span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Pisk fløden til skum og vend den i ostemassen. Bland det sammen til du har en god tyk konsistens.</span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Hæld ostemassen op i springformen og glat den ud, sæt den på køl igen et par timer.</span></li>
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<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Lav imens karamelsovsen.</span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Kom sukker i en lille gryde og smelt der forsigtigt ved svag varme og tilsæt smør og fløde. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Kog karamellem ind ved svag varme mens du jævnlig rør i den. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Den skal koge i ca. 10-15 min til den bliver tyk, men den bliver meget mere tyk når den er kølet af. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Hæld den afkølet karamel over kagen sammen med hakket toblerone. </span></li>
<li><span style="color: #545454; font-family: Georgia, Times New Roman, serif;">Hvis karamellen er blevet alt for tyk til at hælde udover, så kom den i mikroovnen i 10 sek. og rør rundt i den. </span></li>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-74980398325543701672018-08-21T03:00:00.002-07:002018-08-21T03:00:59.636-07:00Efterårslagkage // æbler, kanel og karamel <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDAYbM-3N-U43s29-vQ-my_AkG-iIPvxhuzkZG1Ynqv9i_vY8Y0mAUw_lUJiwPnE6QTG0J1SXHgGJuUPsIS93zxt7CLj5N2Ns62AA0ldUKfBBVNshvqvrEqM1U96WJ4sHGIw_9xAIFlc/s1600/IMG_8678weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDAYbM-3N-U43s29-vQ-my_AkG-iIPvxhuzkZG1Ynqv9i_vY8Y0mAUw_lUJiwPnE6QTG0J1SXHgGJuUPsIS93zxt7CLj5N2Ns62AA0ldUKfBBVNshvqvrEqM1U96WJ4sHGIw_9xAIFlc/s640/IMG_8678weblo.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Krydderet kanelbunde, saftig æblebund med stykker af æbler, smurt op med karamelsmørcreme og overtrukket med karamel og mandelflager. </span></div>
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<span style="font-family: georgia, "times new roman", serif; font-size: x-large;">En himmelsk kombination som passer rigtig godt til den tid vi går i møde og alle de lækre æbler begynder at stå om ørerne på os. </span></div>
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<span style="font-family: georgia, times new roman, serif; font-size: large;"><b>Efterårslagkage // æbler, kanel og karamel </b></span></div>
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<span style="font-family: georgia, times new roman, serif;">ca. 8-10. personer </span></div>
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<span style="font-family: georgia, times new roman, serif;"><b>Lagkagebunde Grunddej:</b></span></div>
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<span style="font-family: georgia, times new roman, serif;">250 g hvedemel</span></div>
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<span style="font-family: georgia, times new roman, serif;">250 g sukker</span></div>
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<span style="font-family: georgia, times new roman, serif;">3 æg</span></div>
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<span style="font-family: georgia, times new roman, serif;">50 g smør</span></div>
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<span style="font-family: georgia, times new roman, serif;">2 dl mælk</span></div>
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<span style="font-family: georgia, times new roman, serif;">2 tsk bagepulver </span></div>
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<span style="font-family: georgia, times new roman, serif;">1 tsk vaniljesukker </span></div>
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<span style="font-family: georgia, times new roman, serif;"><b>Kanelbunde:</b></span></div>
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<span style="font-family: georgia, times new roman, serif;">½ potion dej </span></div>
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<span style="font-family: georgia, times new roman, serif;">2 tsk kanel </span></div>
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<span style="font-family: georgia, times new roman, serif;"><b>Æblebund:</b></span></div>
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<span style="font-family: georgia, times new roman, serif;">½ potion dej </span></div>
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<span style="font-family: georgia, times new roman, serif;">2 små syrlig æbler </span></div>
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<span style="font-family: georgia, times new roman, serif;"><b>Karamelsovs</b></span></div>
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<span style="font-family: georgia, "times new roman", serif;">200 g sukker </span></div>
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<span style="font-family: georgia, times new roman, serif;">100 g smør</span></div>
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<span style="font-family: georgia, times new roman, serif;">2 dl fløde </span></div>
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<span style="font-family: georgia, times new roman, serif;">½ tsk vaniljesukker </span></div>
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<span style="font-family: georgia, times new roman, serif;"><b>Karamelsmørcreme </b></span></div>
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<span style="font-family: georgia, "times new roman", serif;">250 g smør</span></div>
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<span style="font-family: georgia, times new roman, serif;">250 g flormelis </span></div>
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<span style="font-family: georgia, times new roman, serif;">2 spsk mælk </span></div>
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<span style="font-family: georgia, times new roman, serif;">3 spsk karamel </span></div>
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<span style="font-family: georgia, times new roman, serif;">Karamel + mandelflager </span></div>
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<li><span style="font-family: georgia, times new roman, serif;">Pisk smør og sukker tyk og luftigt. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Pisk et æg i af gangen til du får en tyk og luftig masse. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Bland alle de tørre dele sammen og vend i skiftevis med mælk.</span></li>
<li><span style="font-family: georgia, times new roman, serif;">Del dejen i 2 potioner, tilsæt kanel i den ene potion og små æblestykker i den anden.</span></li>
<li><span style="font-family: georgia, times new roman, serif;">Kom dejen i 2 beklædte springforme der måler 22 cm og bag dem midt i ovnen på 200 grader i ca. 20-25 min, tjek efter med en tandstik om der sidder rå dej på, hvis der gør skal de have lidt mere tid.</span></li>
<li><span style="font-family: georgia, times new roman, serif;">Kanelbunden skal deles i to når den er kølet helt af. </span></li>
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<li><span style="font-family: georgia, times new roman, serif;">Kom sukker i en lille gryde og smelt det ved lav varme, tilsæt smør, lad det smelte med og tilsæt fløde og vanilje. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Kog karamellem ind ved svag varme i ca. 10-15 min til den begynder at blive tyk i konsistensen, husk den bliver en del tykkere når den køler af. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Sæt karamellen på køl. </span></li>
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<li><span style="font-family: georgia, times new roman, serif;">Laglagebunde og karamel skal være kølet helt af inden du begynder at samler kagen, så start i god tid. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Pisk smør, flormelis, karamel og mælk tyk og luftig, det kan godt tage 5-10 min.</span></li>
<li><span style="font-family: georgia, times new roman, serif;">Start i bunden med en kanelbund og smør et tyndt lag karamelsmør på og kom lagkagebunden med æbler oven på og smør et tyndt lag karamelsmør på igen og slut af med kanelbund. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Smør kagen op med resten af karamelsmørcremen og sæt den på køl.</span></li>
<li><span style="font-family: georgia, times new roman, serif;">Tag din karamel og lun den hurtig i mikroovnen eller et vandbad til den bliver lidt mere flydene igen uden at den bliver for varm og hæld den forsigtig udover kagen, slut af med mandelflager. </span></li>
<li><span style="font-family: georgia, times new roman, serif;">Sæt kagen på køl et par timer før servering. </span></li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-63774465345394337102018-04-21T03:10:00.001-07:002018-04-21T03:10:10.375-07:00Pitabrød <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOwMjYKG2KF8Iakbw6yX7eDqNyxToI7X2SZMDE1Gg6RKkvBQVcqNaUowTnyNaYwX-n2dGKTgnf5SeF2KP1CUHl4Z0mo_gaomQ4O2p26wIfcjdUnm31KU_3yYCPivTR736_aN31cBEjRA/s1600/IMG_8075weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1207" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOwMjYKG2KF8Iakbw6yX7eDqNyxToI7X2SZMDE1Gg6RKkvBQVcqNaUowTnyNaYwX-n2dGKTgnf5SeF2KP1CUHl4Z0mo_gaomQ4O2p26wIfcjdUnm31KU_3yYCPivTR736_aN31cBEjRA/s640/IMG_8075weblo.jpg" width="482" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Hjemmebagt pitabrød er nemme at lave og smager fantastisk. En god klassiker som alle elsker og kan fyldes med mange lækre ting. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Hjemmebagt pitabrød </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">ca. 8-10 alm. eller store</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">25 g gær </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3½ dl lunkent vand</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsk salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsk sukker </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">200 g grahamsmel </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">300 g hvedemel </span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Opløs gæret i vandet.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt sukker og salt og bland det godt sammen og tilsæt alt melet.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ælt dejen godt sammen og lad den hæve 1 time et lunt sted.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom dejen ud på et meldrysset bord, du kan enten trille 8-10 kugler dej og rulle dem ud eller rulle dejen ud og finde en skål eller tallerken og "udstikke" dine cirkler. De skal være ca. ½ cm tykke. Det er vigtigt at når du ruller dem ud at du ikke vender dejen rundt på den anden side og ruller videre, men at de bliver rullet ud på kun den ene side, så får de også en pænere overflade.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom dem over på et stykke bagepapir og lad dem hæve 20 min, imens varmer du ovnen op på 250 grader med bagepladerne inde.¨</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom brødet på bagepladen og bag dem midt i ovnen i ca. 6-8 min, de skal meget gerne poppe op. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad dem køle af på en bagerist til de er lækre lune inden servering. </span></li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-16695057169415271132018-04-13T04:13:00.000-07:002018-04-13T04:13:50.543-07:00Bagt havregrød <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Bagt havregrød med æbler, blåbær og mandler, kan spises som morgenmad eller som en sund dessert.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Man kan godt køre lidt træt i havregryn m. mælk eller havregrød, så prøv at bag den i stedet, det som at spise en mellemting af havregrød og kage. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Bagt havregrød m. æbler og blåbær.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ca. 4. personer </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 lille æble</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 dl blåbær</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 dl havregryn </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsk bagepulver</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsk vaniljesukker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">knsp. Salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 æg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 dl mælk </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 håndfuld mandler</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 spsk honning</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ spsk kokosolie (kan undlades) </span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Skær æblerne i tyndeskiver og kom dem i bunden af et smurt fad sammen med blåbær.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bland havregryn, salt, vanilje og bagepulver sammen og kom det i fadet.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pisk æg sammen med mælken og hæld udover.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bland grofthakket mandler med honning og kokosolie og fordel det udover.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bag grøden midt i ovnen på 200 grader i ca. 25 min, til den er blevet fast og gyldenbrun på toppen. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Server gerne den bagte havregrød med til skyr eller yoghurt. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-55533158475158629692018-01-14T23:58:00.001-08:002018-01-14T23:58:40.567-08:00Kyllingefrikadeller<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Kyllingefrikadeller med peberfrugt, spinat, gulerod og rødløg, bagt i ovnen. </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">De er både nemme og lækre og så er gode til madpakken for både børn og voksne.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Kyllingefrikadeller i ovnen</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">ca.18 stk (mellem str.) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">400 g hakket kyllingekød</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 rødløg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 gulerod</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ rød peber</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 håndfuld spinat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 æg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 spsk. hvedemel</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt & peber - <span style="background-color: white; color: #545454;"> </span><span style="background-color: white;">salt med </span><span style="background-color: white;">parmesanost og basilikum</span><span style="background-color: white;"> fra </span><span style="background-color: white;">Nicolas Vahé er lækker i, hvis du har den salt. </span></span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bland alle ingredienserne sammen.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Form frikadellerne med en lille ske og sæt dem på en bageplade med bagepapir, pensel evt. dem med lidt olie.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Steg dem midt i ovnen på 180 g (varmluft) i ca. 25-30 min. </span></li>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-86182497900998034122018-01-13T01:16:00.001-08:002018-01-13T01:16:16.018-08:00Spinatpandekager med oksekødsfyld <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">Fyldte spinatpandekager med krydderet oksekødsfyld og bønner. En nem og lækker ret der sagtens kan laves 1-2 dage før og så de lige til at gratinere i ovnen med ost oven på.</span></div>
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<span style="font-size: large;"><b>Spinatpandekager </b></span></div>
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<span style="font-size: large;">ca. 10 stk </span></div>
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70 g grahamsmel </div>
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120 g hvedemel </div>
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1 tsk salt</div>
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4 æg</div>
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75 g frisk spinat</div>
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3 dl mælk </div>
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2 spsk olie + til stegning eller smør.</div>
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<span style="font-size: large;"> <b>Fyldet</b></span></div>
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400 g hakket oksekød</div>
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1 brev taco spice mix</div>
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½-1 dåse hakket tomat</div>
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2 dl tørret blandet bønner, (Iblødsæt og kog som anvist på posen det skal du gøre natten over med at sætte dem i blød, MEGET vigtigt) Ellers kan man købe dem på dåse hvor de er kogte. </div>
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olie til stegning</div>
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salt </div>
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peber</div>
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Frist rød peberfrugt</div>
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Tilbehør oven på/til: Avokado, rødløg og cremefraiche.</div>
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<ul>
<li>Start med pandekagerne: Bland alle de tørre dele sammen og pisk et æg i af gangen.</li>
<li>Blendt spinat sammen med lidt af mælken til det helt blendet ud og hæld det i dejen sammen med olie.</li>
<li>Steg dem på panden med lidt olie/smør.</li>
<li>Svits oksekødet af på en pande i lidt olie og tilsæt taco spice mix og de hakket tomater.</li>
<li>Til sidst vender du bønnerne i så de lige bliver varmet med, smag til med salt og peber. </li>
<li>Kom fyldet i pandekagen og rul dem sammen og kom dem op i et fad med bagepapir og drys revet ost udover. </li>
<li>Gratinere dem i bunden af ovnen på 190 grader i ca. 25-30 min.</li>
<li>Server dem lune sammen med tilbehøret eller evt. en salat. </li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-27279680184745265462018-01-09T02:08:00.000-08:002018-01-09T02:08:20.136-08:00Rugbrødsmüsli <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Hjemmelavet honningristet rugbrødsmüsli m. mørk chokolade, kokos og speltflager. </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Perfekt oven på yoghurten eller skyr. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Istedet for at smide en rest kedelig tør rugbrød ud, kan du lige så godt riste den til en lækker müsli og så genbruge den, så undgår du også madspild. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Rugbrødsmüsli m. Mørk chokolade</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">4-5 skiver tør rugbrød</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 stor håndfuld mandler</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dl speltflager</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 spsk kokos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 dl akaciehonning </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">60 g mørk chokolade 70% </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Hak mandlerne groft.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Skær rugbrødet i meget små tern.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rist rugbrødet af på en tør pande, når det er ved at være ristet af kommer du nødderne, speltflagerne og kokos op i panden og rister det kort med.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Hæld honningen udover og bland det godt sammen på panden og hæld det så over på en bageplade med bagepapir.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sæt det midt i en forvarm oven på 200 grader og rist det færdig i ca. 10 min, mens du jævnligt vender i det.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad det køle helt af inden du hakker og blander chokoladen i og kommer det i en tætlukket boks eller glas. </span></li>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-52627775612026439872018-01-08T03:07:00.001-08:002018-01-08T03:07:01.462-08:00fuldkornsbrød med solsikkekerner og chiafrø<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMRGNsM0Pd-fMFoE6TyJaApXUSDBeN_t5blqUN_Fyvx7SNCW6MkTOz3MPksmof9-w4qyxmhz_sr9iFJ8MRL2M62N1uIGa_67txWGIvJCEMlJZdlcQ_TnFBuwJ8h2qgCzirZJRRTlMQ5A/s1600/IMG_7100weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMRGNsM0Pd-fMFoE6TyJaApXUSDBeN_t5blqUN_Fyvx7SNCW6MkTOz3MPksmof9-w4qyxmhz_sr9iFJ8MRL2M62N1uIGa_67txWGIvJCEMlJZdlcQ_TnFBuwJ8h2qgCzirZJRRTlMQ5A/s640/IMG_7100weblo.jpg" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Et lækkert fuldkornsbrød med grahamsmel, solsikkekerner, chiafrø og honning. Et brød der kræver lidt arbejde i rørmaskinen for at få en lækker sej krumme. Den hæver i en hævekurv for at holde på formen og ikke mindst for at få det flotte mønster. Brødet er ikke tungt, men lækker og luftig. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Fuldkornsbrød i hævekurv</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 stk. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">½ pak. gær</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 dl lunkent vand</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 spsk akaciehonning </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ tsk salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ dl koldpresset rapsolie </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dl solsikkekerner </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">½ dl chiafrø</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g grahamsmel </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3-400 g manitobamel + - Til dejen ikke klistre for meget</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Opløs gæret i vandet.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt salt,honning og olie, rør det sammen.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt resten af ingredienserne og rør din dej på en rørmaskine i gerne 10 min til den bliver glat og elastisk. Spæd lidt mel til for at tilpasse den så den ikke klistre for meget. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad dejen hæve i skålen i ca. 20-25 min.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tag dejen ud på bordet og fold den stille sammen uden at ælte i den. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drys din hævekurv med lidt fuldkornsmel og kom dejen op i og tryk den let ned i kurven.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad dejen hæve 20-25 min.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Forvarm ovnen på 250 grader, inden du sætter brødet ind skruer du temperaturen ned på 200 grader.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Vend forsigtig dejen ud på en bageplade med bagepapir og bag den i midten af ovnen i ca. 20-25 min. Hvis den er ved at blive for mørk på toppen kan du komme et stykke sølvpapir over og bage den videre. Tjek evt. om den er færdig ved at banke på den og den skal lyde hult, så den færdig. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom brødet på en bagerist og lad den køle helt af inden du skærer i den. </span></li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-63234763644156637642017-11-05T01:39:00.002-08:002017-11-05T01:39:27.150-08:00Manitoba grahamsboller<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Kerne fyldte manitoba grahamsboller, sprøde uden på og bløde indeni med en fast krumme. Manitoba mel gør din brød mere smidig og elastisk så du får et mere luftig brød med sprød skorpe. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Bollerne er perfekt til morgenbordet, frokost eller madpakken. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b><br /></b></span>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Manitoba grahamsboller </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">m. 5 korns blanding</span></b><br />
<span style="font-family: Georgia, "Times New Roman", serif;">11 små & 8 store </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">30 g gær</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4½ dl lunkent vand</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1½ dl 5-korns blanding + 1 dl kogende vand</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 spsk raps olie </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsk salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1½ spsk rørsukker</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">300 g grahamsmel </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">ca. 500-500 g manitobamel </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Start med at kom 5-korns blanding i en skål med kogende vand og lad det stå og trække 15 min. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Opløs gæret i vandet.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt olie, sukker og salt og rør det sammen.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt kernerne og mel, brug gerne en rørmaskine hvis du har det og rør din dej i ca. 10 min til den er fin og elastisk.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad dejen hæve 1 time til dobbelt størrelse.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom dejen ud på et meldrysset bord og træk dejen ud til en stor firkant der ca. er 4-5 cm tyk, du skal endelig ikke begynde at ælte i din dej. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drys mel udover dejen og skær bollerne ud med en skarp kniv og sæt dem over på en bageplade, lad bollerne hæve ½ time. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Forvarm ovnen på 250 g varmluft, de skal bages på så høj varme.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bag en plade midt i ovnen i ca. 10-12 min til de har fået en fin gylden farve og de lyder hule når du banker på dem med en negl, hvis du har en vandforstøver så brug den et par gange ved at sprøjte lidt vand ind på bollerne, det med til at give en lækker skorpe og så med til at hæve mere op. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad bollerne køle af på en bagerist.</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">For at opnå en rigtig lækker skorpe så smider jeg altid mine boller/brød på frost og så tager jeg dem op når de skal bruges og smider dem i ovnen, så bliver de endnu mere sprøde. </span></div>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-56658083833746285022017-09-19T10:22:00.001-07:002017-09-19T10:22:20.065-07:00Laks i tomat fløde sovs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Frisk pasta med laks i tomat fløde sovs, nem og lækker ret til hverdagen. Den kan også sagten bruges til en romantisk middag, piftet op med lidt frisk basilikum og et glas vin til. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Laks i tomat og fløde</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3-4 per. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">450 g fersk laks</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 d. hakket tomat</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 moden tomat </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lille løg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 fed hvidløg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1½ tsk tørret basilikum</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 grønsags bouillonterning </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dl fløde </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 håndfulde frisk spinat</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">sukker</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">peber </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 pakke frisk pasta</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Hak løg, hvidløg og tomaten og svits af i en gryde med lidt olie i 2-3 min.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt dåsen med hakket tomater og basilikum og lad det simre 5 min og blend det hele med en stavblender så der ingen klumper er.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tilsæt bouillonterning og fløde, lad sovsen småsimre, smag den til med salt, peber og sukker. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fjern skindet fra laksen og steg den kort af på en pande med lidt olie og skær den ud i mundrette stykker, vend laksen forsigtig i sovsen sammen med grovhakket spinat. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kog pastaen 2 min og vend den i sovsen, forsigtigt så laksestykkerne ikke går for meget i stykker. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Servere pastaretten med det samme. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-79926687016395159412017-09-17T02:32:00.000-07:002017-09-17T02:43:30.412-07:00Brombærmarmelade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeLImYSnxStbBIiKoQx5d32P5MmLrm7kOyzEc774lE3QlzTdCXgduNfAr4lrB9JHvxqmm0Tfg8fcYyd41tiUi4WJ45bkhMqMCCDoQT-f8HaB8wrJQahSi7xljV3qjmA_fZNiUngAujQ8/s1600/IMG_5872weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1116" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeLImYSnxStbBIiKoQx5d32P5MmLrm7kOyzEc774lE3QlzTdCXgduNfAr4lrB9JHvxqmm0Tfg8fcYyd41tiUi4WJ45bkhMqMCCDoQT-f8HaB8wrJQahSi7xljV3qjmA_fZNiUngAujQ8/s640/IMG_5872weblo.jpg" width="446" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white;">Sensommerens søde bær springer frem lige nu, som er svære at ikke plukke og spise. Forkæl dig selv igennem de kolde triste måneder ved at plukke disse lækre bær og lav marmelade ud af dem og forære et glas væk. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="background-color: white;"><b>Brombærmarmelade</b></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">ca. 5-6 små glas </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">900 g brombær</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">1 dl vand</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">saft fra ½ citron</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">450 g rørsukker</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">1 vaniljestang</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">2 tsk rød melatin </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Atamon </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><u>Du kan med ½ af marmeladen tilsætte lidt stjerneanis efter smag, det smager fantastisk med brombær. </u></span></span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Skyl brombærene godt og kom dem op i en gryde med 1 dl vand, vanilje + stang og citronsaft og bring det op at koge i små 10 min. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tag gryden af varmen og blend det med en stavblender som du kan lide den, jeg er ikke til så mange hele bær.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tag den tilbage på varmen sammen med sukker og lad det simre små 5 min, mens du skummer den af for urenheder. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bland rød melatin med et par tsk. sukker og rør det i og bærene.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Have skoldet, atamon skyllet glas klar.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Du kan også tilsætte lidt atamon i marmeladen for længere holdbarhed efter anvist på flasken.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Hæld den varme marmelade ned i glassene og luk dem til med det samme.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Når de er kølet af sættes de på køl eller et koldt mørk sted. </span></li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-28915742228240083842017-09-17T01:20:00.000-07:002017-09-17T01:20:15.983-07:00Lakse lasagne<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Lasagne med laks og spinat. En dejlig nem lasagne som er en god måde at få fisk ind i hverdagen og </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">som også børnene ville kunne lide og så den dejlig nem.</span><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"> Andet fisk vil også kunne bruges i den. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Lakse spinat lasagne</b></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4. personer </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4-500 g fersk laks </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">150 g frisk spinat ( frost kan også anvendes) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">500 ml - 1 karton </span><span style="font-family: Georgia, Times New Roman, serif;">mornaysauce m. muskat </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pakke frisk pastaplader ( alm. tørre kan også anvendes, dog skal du tilføje ekstra væde i form af lidt mælk/fløde, ca. 3 dl eller 1 dåse hakket tomater. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pose revet gouda ost eller den du plejere at bruge oven på din lasagne. </span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Fjern skindet fra laksen og skær den ud i 1-2 cm tykkelse. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Skyl og hak spinaten groft. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom lidt spinat i bunden af en smurt fad og så et lag pastaplade. Dernæst så mornaysauce, spinat og laks og gentag en gang til og slut af med mornaysauce og revet ost på toppen. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sæt den midt i en forvarm ovn på 200 grader i ca. 40 min.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad den stå og trække på bordet 5 min inden du skærer i den, så bliver den mere fast og nemmere at skære ud. </span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Du kan sagten snitte nogle grønsager (gulerødder, knoldselleri, tomat) og komme i lasagnen så den får mere fylde og flere grønsager ind. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-85009676554800074672017-09-16T05:02:00.001-07:002017-09-16T05:02:41.407-07:00Chokolade roulade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH69BgdGagpPupbA0vVUCQHOrUkCEmGbFFn-METXrQeaBchbTbbOvgG5dy-jTnW3X6I9WTHvIDPJMT2wkvyCRnegq42SH6zoH5xuDQhhmWohtQzoX1o9DxdIvWra7iImSIXN62A6w-LpA/s1600/IMG_5946weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH69BgdGagpPupbA0vVUCQHOrUkCEmGbFFn-METXrQeaBchbTbbOvgG5dy-jTnW3X6I9WTHvIDPJMT2wkvyCRnegq42SH6zoH5xuDQhhmWohtQzoX1o9DxdIvWra7iImSIXN62A6w-LpA/s640/IMG_5946weblo.jpg" width="456" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">En hurtig lækker chokolade roulade med flødeskum og brombærmarmelade. Når lysten til en hurtig lækker kage melder sig, så er det nok en af de hurtige kager man lave eller hvis der kommer uventet gæster, så kan den her hurtig laves.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Chokolade roulade </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>m. flødeskum og brombærmarmelade.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ca. 6. personer </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Bund:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">140 g rørsukker </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 æg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ tsk vaniljesukker</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">knsp bagepulver</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">35 g kakaopulver</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">70 g hvedemel </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Fyld:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 fløde</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3-4 spsk brombærmarmelade eller en anden slags.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">150 g mørk chokolade til overtræk </span></div>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Tænd ovnen på 200 grader</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pisk sukker og æg sammen til det bliver tyk og luftigt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bland alle de tørre dele sammen og sigt i æggemassen og vend det sammen.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Hæld dejen ud på en bageplade med bagepapir og glat det ud, dejen skal være jævnt fordelt så det lige tyk lag over det hele.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bag den midt i ovnen i ca. 8 min.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Når den er taget ud af ovnen drysser du lidt sukker udover og sætter et stykke bagepapir ovenpå og så vender du bunden rundt og over på der nye bagepapir.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lad den ligge på køkkenbordet med en hårdt opvredet klud over sig i 2 min, træk så derefter bagepapiret forsigtig af bunden og lad den ligge og køle af.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pisk imens flødeskummet, den skal være lidt fast.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Smør flødeskum ud på den afkølet bund og derefter marmelade på et lille stykke i den ene ende, det er den ende du starter med at rulle ind af.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rul den forsigtig sammen uden at klemme for meget sammen på den. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Smelt chokoladen og hæld over rouladen og sæt den på køl til den skal serveres. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdZi3hQayt9VcrFNP8lso047MChyphenhyphenJw7k0enUbqxYi8CAz0g339Sd0orOM4bjQFDpcIsg9LnfUFesJgypKYHauN0BHKZbP9gMF3_4JUkQuW08A9KEBTy-sqv0h9blADy56X7RrirbjVG4/s1600/IMG_5935weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdZi3hQayt9VcrFNP8lso047MChyphenhyphenJw7k0enUbqxYi8CAz0g339Sd0orOM4bjQFDpcIsg9LnfUFesJgypKYHauN0BHKZbP9gMF3_4JUkQuW08A9KEBTy-sqv0h9blADy56X7RrirbjVG4/s640/IMG_5935weblo.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-72719931109350890322017-06-15T01:07:00.001-07:002017-06-15T01:07:57.470-07:00Grøn mayo dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M6KbRRfn2JB9HNWiT9iG6CH9boB6hlKmx9lTMLOBQ6ym3EXC5DvwdL4mKWURoEvfHsenmjX3pW1w6fGd4jrZheUFg5TJErtNehcTeW3KoXuW62xKz0Y8NNhU6i-RKEi1T122mdlYT4w/s1600/majoweblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M6KbRRfn2JB9HNWiT9iG6CH9boB6hlKmx9lTMLOBQ6ym3EXC5DvwdL4mKWURoEvfHsenmjX3pW1w6fGd4jrZheUFg5TJErtNehcTeW3KoXuW62xKz0Y8NNhU6i-RKEi1T122mdlYT4w/s640/majoweblo.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Ingen sprøde pomfritter eller brød uden den perfekte mayo. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Jeg har endelig kommet frem til den lækreste mayo dip som jeg altid plejer at få på en restaurant der hedder CoccoBello i Randers, den passer bare perfekt til at sidde og dyppe sit brød, kiks eller pomfritter/kartofler i, men pas på den er vanedannende. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Grøn mayo dip </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 glas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">7-8 spsk salatmayonnaise fra Kraft </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 håndfuld frisk persille</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tsk kapers </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 fed hvidløg </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">peber </span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Kom hvidløg, kapers og persille op i en minihakker og blend det sammen.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom mayonnaise i og blend det kort med.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Smag til med salt og peber.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sæt det gerne på køl og trække ½-1 time før brug. </span></li>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-30596555060514252242017-06-14T06:59:00.000-07:002017-06-14T10:28:13.395-07:00One pot pasta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJznRPWESBX_howi0s8wqlKdCCZaKNdctLf4vXpKL_YGzAJH0QffZYX5jKYJILOb5mNTfQP1k81cbjcCNT1UAMSzpiwgqStWxj27bwjaFvDfLdxyeLNXg6S3uT79S21kcNDkLbCn55DWI/s1600/IMG_5585weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1084" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJznRPWESBX_howi0s8wqlKdCCZaKNdctLf4vXpKL_YGzAJH0QffZYX5jKYJILOb5mNTfQP1k81cbjcCNT1UAMSzpiwgqStWxj27bwjaFvDfLdxyeLNXg6S3uT79S21kcNDkLbCn55DWI/s640/IMG_5585weblo.jpg" width="640" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">One pot pasta med kylling, svampe, spinat og bacon, lækker cremet ret. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Fra alle ingredienserne havner i gryden går der kun 12-15 min til der er lækker<span style="background-color: white;"> aftensmad klar til servering, </span>det bliver næsten ikke nemmere og du slipper for 100 gryder og pander, for du skal bare komme alle ingredienserne op i gryder og tilsætte den mængde væske efter opskriften og så på med låget.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>One pot pasta med kylling, svampe, spinat og bacon </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3-4 personer </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">280 g pasta</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">450 g kylling</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ rød peber + </span><span style="font-family: "georgia" , "times new roman" , serif;">½ grøn peber </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 løg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 fed hvidløg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100 g stegt bacon i tern </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">150 g brune svampe </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 spsk parmesanost </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4½ dl grønsagsfond </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 L fløde</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 håndfulde frisk spinat </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">peber </span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Snit alle ingredienserne og kom det hele op i en gryde (undtagen spinat) og tilsæt væsken, rør det godt rundt. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Lad det simre i ca. 12-15 min til pastaen har fået det den skal, rør i det nogle gange.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">De sidste 5 min kommer du spinaten i og blander det sammen og server det den. </span></li>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-64288785573882945832017-06-13T02:05:00.000-07:002017-06-13T02:05:18.612-07:00Grøn pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAumeKtAwwiMhNCUrQ8YMb3Qqta-qJex8RDZUjtgEB7eNNZ6ketEnAh4IT4_9w3gjz26Naw3r7ie2gSAFgv_6Ah4jggyhEhys0qjrA9HTPSvNwCDf3pgibhJLOt_pbjZYx70i3IlRGMI/s1600/IMG_6696lolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAumeKtAwwiMhNCUrQ8YMb3Qqta-qJex8RDZUjtgEB7eNNZ6ketEnAh4IT4_9w3gjz26Naw3r7ie2gSAFgv_6Ah4jggyhEhys0qjrA9HTPSvNwCDf3pgibhJLOt_pbjZYx70i3IlRGMI/s640/IMG_6696lolo.jpg" width="426" /></a></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><span style="color: #1d2129;">Basilikum-pesto til at blande i din pasta, kartofler, kylling, tapas eller oven på din salat. Det altid lækkert at have sådan glas stående i køleskabet til at pifte en ret op med. </span></span></span></div>
Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-81254742664768498462017-05-28T05:09:00.002-07:002017-05-28T05:10:39.998-07:00Pastasalat med olie eddike dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6Y_ARwkgqUCoGJG7Lrnc8vwkN5lZ6ioCRP552S4LZzEQnDnmPKbXicIiGCyvXwbHVUbCAUf15rFNEx0zQkAkCqxQXj9-NCZCuBEQWk43SA_Ngvb8fjOezM6xnAZFMPY75j22_wJQWT8/s1600/IMG_4949opskriftweblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6Y_ARwkgqUCoGJG7Lrnc8vwkN5lZ6ioCRP552S4LZzEQnDnmPKbXicIiGCyvXwbHVUbCAUf15rFNEx0zQkAkCqxQXj9-NCZCuBEQWk43SA_Ngvb8fjOezM6xnAZFMPY75j22_wJQWT8/s640/IMG_4949opskriftweblo.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Lækker pastasalat vendt i en god olie eddike dressing, perfekt til grillmaden eller et lækker styk kød eller madpakken. </span>Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-87547291146082233852017-05-25T00:53:00.000-07:002017-05-25T00:53:56.604-07:00Hjemmelavet koldskål<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xGRt3sSbIxihO4hal4gOhTkrxfZtx7Ww_rDvxylHamjNPB1As0g5AslYMtja4E3F7cA3P7fUViwPMn1vusC8bTVO6-ZuO1dFW7oX4h8SsHYVdEySYltv4Z6_9kQ6SSHmVHXFHUSrxI/s1600/IMG_5273weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1290" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xGRt3sSbIxihO4hal4gOhTkrxfZtx7Ww_rDvxylHamjNPB1As0g5AslYMtja4E3F7cA3P7fUViwPMn1vusC8bTVO6-ZuO1dFW7oX4h8SsHYVdEySYltv4Z6_9kQ6SSHmVHXFHUSrxI/s640/IMG_5273weblo.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Hjemmelavet kærnemælkskoldskål med æg og tykmælk. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Et at sommerens kølige fornøjelser udover is som vi alle glæder os til at spise. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Man kan pifte sådan en koldskål lidt om med søde jordbær og myntesukker hvis man har lyst til det, og imponere gæsterne med en lille dessert efter grillmaden. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Kærnemælkskoldskål med æg og tykmælk</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4. personer - 1,5 L</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3 æggeblommer</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3-4 spsk sukker</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 stang vanilje eller 2 tsk vaniljesukker</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 dl tykmælk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 liter kærnemælk </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Opskrifter på :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://madiblokken.blogspot.dk/2017/05/myntesukker.html" target="_blank">Myntesukker</a> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://madiblokken.blogspot.dk/2015/07/sprde-kammerjunkere.html" target="_blank">Hjemmelavet kammerjunkere </a></span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pisk æggeblommer, sukker og vanilje tyk og luftig.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rør tykmælk i og til slut kærnemælk.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kom de tomme vaniljestænger ned i koldskålen, mens den står på køl og venter på at blive spist. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMu4LQ8z7JKdoKT5sjXcU-KHjiYqo8bO9NgkGPO8jEjYcdlf33lsj_D-l-IPjXIhPebTRq78goB_Ey8pEkg_K0qOmAqUC5A_DXBSAvCzk-XhHF_8oCF78c0vLTV6cxuocYqN-AN2A68c/s1600/IMG_5241weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1154" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMu4LQ8z7JKdoKT5sjXcU-KHjiYqo8bO9NgkGPO8jEjYcdlf33lsj_D-l-IPjXIhPebTRq78goB_Ey8pEkg_K0qOmAqUC5A_DXBSAvCzk-XhHF_8oCF78c0vLTV6cxuocYqN-AN2A68c/s640/IMG_5241weblo.jpg" width="460" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTmtZe_G9vrqUVkbp0-QE_BewLUFBCmSjoC1oXa-k3mDu05a5o4VoBYyNOZA9eAsIMQKbXeazgf7zgVRrcbZOSsjKCfFgTa-uX2MPSLGJFdWFB5z_CRavl7FcL9Mi86lgolY0gHxkzLU/s1600/IMG_5265weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1263" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTmtZe_G9vrqUVkbp0-QE_BewLUFBCmSjoC1oXa-k3mDu05a5o4VoBYyNOZA9eAsIMQKbXeazgf7zgVRrcbZOSsjKCfFgTa-uX2MPSLGJFdWFB5z_CRavl7FcL9Mi86lgolY0gHxkzLU/s640/IMG_5265weblo.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-5734519332009676072017-05-24T02:53:00.002-07:002017-06-05T04:01:10.378-07:00Langtidshævet boller<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LgJuyL9NDMc_Txo-NVVgUAjixdgUfER6cuFdd7jhasHCQlnHyPv93IoU-bjgHpnB_OrCZtyQzaDyVRbbDEhxegaUIb7vxGabHxniwK8xzm3kLH4DwNwaXyJ13axi_WOlrK-MPGjSPCU/s1600/weblololo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LgJuyL9NDMc_Txo-NVVgUAjixdgUfER6cuFdd7jhasHCQlnHyPv93IoU-bjgHpnB_OrCZtyQzaDyVRbbDEhxegaUIb7vxGabHxniwK8xzm3kLH4DwNwaXyJ13axi_WOlrK-MPGjSPCU/s640/weblololo.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Perfekt morgenbrød/boller der ikke stjæler din tid. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Dejen laves aften før og tager 5 min at rør sammen, så skal den bare passe sig selv på køkkenbordet under et klæde til morgen efter og så skal de ikke engang efterhæve.</span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Langtidshævet boller</b></span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8-10 stk </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">2 g gær (Ikke en fejl, der skal 2 gram i) </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">350 g vand</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200 g hvedemel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">200 g speltmel ( Du kan også kun bruge hvedemel) </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsk salt </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsk sukker </span><br />
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Rør gær ud i vandet og tilsæt alle ingredienserne sammen til en "grød". Du skal ikke gøre så meget med dejen end at rør den sammen kort.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sæt den på køkkenbordet med et vådt klæde over og lad den hæve til om morgen. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tænd ovnen på det højeste med varmluft hvis du har det, med bagepladerne i og lad den blive helt varm, min ovn bliver 270 grader.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Hæld dejen forsigtig ud på et meldrysset bord og fold den forsigtig et par gange.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Drys lidt mel over dejen og så skær 8-10 brødstykker ud med en skarp kniv. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tag bagepladen ud af ovnen og kom et stykke bagepapir på og sæt bollerne forsigtig over på.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Bag dem midt i ovnen i ca. 10-12 min til de har fået en fin farve, prøv at bank på dem med en negl og hvis de lyder hule så de færdig.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Hvis du har en vandforstøver så kan du lige når du sætter brødene ind, sprøjte lidt vand ind, så hæver de mere op. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Lad dem køle af på en rist. </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Du kan altid prøve opskriften af med andre forskellig melsorter. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJbBFg6aJTyL-EgvGMS3F6l1crx1_C1Hqlo7jfZ6kR_VirgdbzyDIcbOyP3Hct6pDy4mjEzWoxMayOk4c_xdoiKazr7HSauXwtLu3j9F3Z-4KObgyEH1LvQtCEAX2dmtZFVSwZJgsw2Q/s1600/IMG_5356weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJbBFg6aJTyL-EgvGMS3F6l1crx1_C1Hqlo7jfZ6kR_VirgdbzyDIcbOyP3Hct6pDy4mjEzWoxMayOk4c_xdoiKazr7HSauXwtLu3j9F3Z-4KObgyEH1LvQtCEAX2dmtZFVSwZJgsw2Q/s640/IMG_5356weblo.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-15072428950629844712017-05-19T06:48:00.000-07:002017-05-19T06:48:59.329-07:00Myntesukker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVNb-SzZBBLO8EnWsZ3hqhhsfHgpuXd1PilQPeOmrv8d88Zhe6IFXPo1tFtcX1xOdy6zhJx9xUUTzGjO_LvATCf5DmSPvKLJFya3lCd2wsH5KtS4TrLEPq8HcbXncPAuaQZESF9GX8mE/s1600/IMG_3213weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVNb-SzZBBLO8EnWsZ3hqhhsfHgpuXd1PilQPeOmrv8d88Zhe6IFXPo1tFtcX1xOdy6zhJx9xUUTzGjO_LvATCf5DmSPvKLJFya3lCd2wsH5KtS4TrLEPq8HcbXncPAuaQZESF9GX8mE/s640/IMG_3213weblo.jpg" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Lækker myntesukker lige til at drysse over din frisk skåret frugt, især ananas og jordbær er godt og giv det et fantastisk løft eller en god <span style="background-color: white; color: #373737;">mojito på en varm sommerdag. </span></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;"><b>Myntesukker</b></span></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">1 lille glas</span></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">8 spsk rørsukker</span></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">2 store håndfulde mynteblade </span></span></div>
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<ul>
<li><span style="color: #373737; font-family: Georgia, Times New Roman, serif;">Skyl og tør myntebladene i et viskestykke.</span></li>
<li><span style="color: #373737; font-family: Georgia, Times New Roman, serif;">Kom sukker og mynteblade op i en minihakker og blend det sammen.</span></li>
<li><span style="color: #373737; font-family: Georgia, Times New Roman, serif;">Fordel det ud på en bageplade og tør det i ovnen på 75 grader i en lille time, det skal ikke begynde at tage farve. </span></li>
<li><span style="color: #373737; font-family: Georgia, Times New Roman, serif;">Når sukkeret er kølet ned så kom det i et tætlukket glas, det kan godt klumpe lidt så brug en gaffel og mas rundt i sukkeret og så det delt. </span></li>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;"><b>Myntesukker er velegnet til: </b></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;">- Frugt (især jordbær og ananas) Skær frugten i stykker og drys sukker udover. </span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;">- M</span><span style="background-color: white; color: #373737;"><span style="font-family: Georgia, Times New Roman, serif;">ojito</span></span></div>
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<span style="background-color: white; color: #373737;"><span style="font-family: Georgia, Times New Roman, serif;">- Myntete</span></span></div>
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<span style="background-color: white; color: #373737;"><span style="font-family: Georgia, Times New Roman, serif;">- Smoothie</span></span></div>
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<span style="background-color: white; color: #373737;"><span style="font-family: Georgia, Times New Roman, serif;">- Oven på yoghurt, skyr og andet morgenmad. </span></span></div>
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<span style="color: #373737; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">- Ansigtspeeling/body scrub</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-65821086561890568502017-05-17T04:01:00.000-07:002017-05-17T04:01:36.582-07:00Guacamole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YwKze36C9QCZYAoN1lS-Puu2OgYUSwwbiyLioPPLokrM8hy8AY3aAbQPT35A6lEmDk_kq40srgFNA1snkyuCNI1KcJIhi9R9FMVQv6hyphenhyphen2OHFJHVDFKs11QH81772LZOAOmdoTtPpTeI/s1600/IMG_5123weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YwKze36C9QCZYAoN1lS-Puu2OgYUSwwbiyLioPPLokrM8hy8AY3aAbQPT35A6lEmDk_kq40srgFNA1snkyuCNI1KcJIhi9R9FMVQv6hyphenhyphen2OHFJHVDFKs11QH81772LZOAOmdoTtPpTeI/s640/IMG_5123weblo.jpg" width="426" /></a> </div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">En nem og hurtig opskrift på en lækker cremet guacamole. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Jeg bruger guacamole til rigtig mange ting og kan bruges i sandwich til at smøre brødet med eller som dip som mange af os ofte bruger den til når vi får nachos.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-30755419769905076022017-05-13T05:50:00.001-07:002017-05-13T05:50:57.047-07:00Rabarberkage <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYOXfeUFrLwdYzFRyLjJJAROk-Q7x68SrDjYzrnll4EXiXcKp8quZaabwygBF5axZqD3A9WeZCnqOLn19yqfNAV8KRISQv_524HJ5Bin2U1JdaLjHXRAz1JLIsxqlzhDQyaXmy3l8OyQ/s1600/IMG_4878weblo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYOXfeUFrLwdYzFRyLjJJAROk-Q7x68SrDjYzrnll4EXiXcKp8quZaabwygBF5axZqD3A9WeZCnqOLn19yqfNAV8KRISQv_524HJ5Bin2U1JdaLjHXRAz1JLIsxqlzhDQyaXmy3l8OyQ/s640/IMG_4878weblo.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Skøn sød/syrlig rabarberkage med marcipan og nødder på toppen der giver den lidt bid. </span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Server den med frisk cremefraiche rørt med lidt vanilje. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-50512689271144621192017-05-12T03:03:00.001-07:002017-05-12T03:04:53.210-07:00Chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">KÆMPE chocolate chip cookies med chokolade og nødder. En cookies lige efter min smag, sprød udenpå og lidt blød/sej inden i og så skal den være stor. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span>Anonymoushttp://www.blogger.com/profile/01756932557163091366noreply@blogger.com0tag:blogger.com,1999:blog-2278388474260687092.post-3709399673268177642017-05-12T02:35:00.001-07:002017-05-12T02:39:47.909-07:00Kylling på dåse<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Kylling på dåse blev prøvet og har aldrig smagt så lækker og saftig en kylling! </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Den bliver lige så god som når man laver den på rotisseri, dem der står og drejer rundt på spyd.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Kylling på dåse ( smørstegt) </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">(Velegnet til både grillen og ovnen) </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 kylling </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tom dåse</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 spsk smør</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 spsk olie</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">groft salt </span></div>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Forvarm ovnen på 225 g varmluft. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fyld dåsen ½ op med vand og sæt kyllingen på dåsen så den står stabil og sæt den i et fad.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Smelt smør og olie sammen og pensel kyllingen overalt og gnid den ind i salt.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sæt den i bunden af ovnen og giv den 15 min på 225 g varmluft og skru derefter ned på 150 grader og steg den videre i 45 min. Hvis du har rester tilbage af smør/olie så pensel den med det et par gange og tag gerne noget af stegefedtet i fadet og hæld over kyllingen med en ske, det må du gerne gøre 4-5 gange i den tid den steger.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Skru op på 190 grader og giv det yderlig 10-15 til den bliver flot gyldenbrun og husk at tag noget af dens stegefedt og hæld over, den bliver ikke tør!</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Når den er færdig tager du forsigtig dåsen ud, pas på den kan stadig være fyldt med vand. Du kan stikke et hul i bunden af dåsen og lade vandet løbe ud i fadet. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Lad kyllingen ligge og hvile på en skærebrat 5 min inden du skær den ud. </span></li>
</ul>
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