tag:blogger.com,1999:blog-14015984941127128892024-03-10T10:13:19.936+01:00Min lavkarbomatAnonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-1401598494112712889.post-65247406169178791472012-06-29T01:09:00.005+02:002012-06-29T01:09:53.868+02:00Takk for meg..og ny blogg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrp6jV5TWhVJVgZN5alXt_VtI6f326VggMaW-8gj0LgW9PmRBI6qNRprzvc8QBn7gl6SazJMW7Uhnh3-Rix68GTBXp1STfFjtNpmwW6wyw7eTqdGRFbIvr_pzINALfMVP2-NpGwEKIKOM/s1600/logo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrp6jV5TWhVJVgZN5alXt_VtI6f326VggMaW-8gj0LgW9PmRBI6qNRprzvc8QBn7gl6SazJMW7Uhnh3-Rix68GTBXp1STfFjtNpmwW6wyw7eTqdGRFbIvr_pzINALfMVP2-NpGwEKIKOM/s400/logo1.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Etter en stund i tenkeboksen har jeg bestemt meg for å avslutte denne bloggen og starte en ny. Den nye bloggen vil også handle mye om lavkarbo, men jeg vil fokusere mere på proteiner enn fett.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Den nye bloggen min starter sånn:</span><br />
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<i><span style="font-family: 'Coming Soon'; line-height: 18px;">"Jeg startet bloggen </span><a href="http://minlavkarbomat.blogspot.no/" style="color: #333333; font-family: 'Coming Soon'; line-height: 18px; text-decoration: none;" target="_blank">Min Lavkarbomat</a><span style="font-family: 'Coming Soon'; line-height: 18px;"> i september 2010, mest for å ha et sted å samle oppskriftene mine. Lenge la jeg ut oppskrifter nesten daglig, men for litt over et år siden dalte aktiviteten veldig. Mye av grunnen til det var at jeg slutta og røyke, og begynte å spise sjokolade i stedet. Og som med sukkeravhengige flest holdt det ikke bare med en sjokolade, eller bare sjokolade for den saks skyld. Det ble mye både sjokolade, smågodt, potetgull og ikke minst min store svakhet; is. Og når jeg først spiste så mye tull kunne jeg jo like gjerne gjøre det enda verre ved å spise mye ferdigmat også. Enden på visa ble at alle kiloene som en gang var borte fant veien hjem igjen. Ikke bare fant de seg godt til rette, men de hadde med seg en haug med venner også. </span><span style="background-color: white; font-family: 'Coming Soon'; line-height: 18px;">I løpet av det siste året har jeg tatt meg sammen i perioder, spist ketogent og tatt av noen av kiloene. Dessverre har ikke disse periodene vart så lenge av gangen, så de samme kiloene har kommet og gått flere ganger.</span><br style="font-family: 'Coming Soon'; line-height: 18px;" /><span style="background-color: white; font-family: 'Coming Soon'; line-height: 18px;"><br />
</span><span style="background-color: white; font-family: 'Coming Soon'; line-height: 18px;">I april fant jeg ut at nok er nok.. Fett Nok!! Jeg har alltid hatt problemer med å få i meg nok fett når jeg har spist etter LCHF-prinsippet, men samtidig har jeg hatt veldig mange helsemessige fordeler av det kostholdet. Jeg bestemte meg defor for å prøve PSMF (proteinsparende modifisert faste). .."</span></i><br />
<span style="background-color: white; font-family: 'Coming Soon'; line-height: 18px;"><br />
</span><br />
<span style="font-family: 'Coming Soon';"><span style="line-height: 18px;"><br />
</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px;">Om du har lyst til å følge meg videre finner du den nye bloggen min </span><a href="http://fett-nok.blogspot.no/" style="background-color: white; line-height: 18px;" target="_blank">her</a></span><br />
<span style="background-color: white; font-family: inherit; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; font-family: inherit; line-height: 18px;">Jeg har ingen planer om å slette denne bloggen, så du kan fremdeles finne oppskriftene her.</span><br />
<span style="background-color: white; font-family: inherit; line-height: 18px;"><br />
</span><br />
<span style="background-color: white; font-family: inherit; line-height: 18px;">Takk for meg :o)</span>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com6tag:blogger.com,1999:blog-1401598494112712889.post-4865816345261139462012-04-09T20:17:00.002+02:002012-04-09T20:18:08.577+02:00Fløtegratinert sellerirot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmzFKmWYcTPNFpoiO6fdtzAst3-riURY1n58WR2txE_ex4FtYDMnUiYMEDY06xe6YZ34th3sMB7yqLivZpk0YyLmf_pkYQGdLXCTqyyv_pF_v-kyStM_0QMM5YYQbw0cuTk2C7iHrJGQA/s1600/fselleri01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmzFKmWYcTPNFpoiO6fdtzAst3-riURY1n58WR2txE_ex4FtYDMnUiYMEDY06xe6YZ34th3sMB7yqLivZpk0YyLmf_pkYQGdLXCTqyyv_pF_v-kyStM_0QMM5YYQbw0cuTk2C7iHrJGQA/s400/fselleri01.jpg" width="400" /></a></div>
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<b>Ingredienser:</b><br />
1/2 stor sellerirot, i tynne skiver<br />
2 sjalottløk, finhakket<br />
2 hvitløksfedd, finhakket<br />
3 dl fløte<br />
1-2 ss smør<br />
salt og pepper<br />
revet ost (kan sløyfes)<br />
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<br />
<b>Fremgangsmåte:</b><br />
Surr finhakket sjalottløk og hvitløk i en kjele med smør, til løken er myk og blank. Tilsett fløten og kok opp.<br />
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Ha sellerirotskivene i kjelen, og rør forsiktig til fløten tykner litt. Smak til med salt og pepper.<br />
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Ha alt over i en ildfast form, og stek i ca 30 min ved 200 grader. Om du ønsker ost på, strør du det i et tynt lag over formen etter ca halve steketiden.<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com4tag:blogger.com,1999:blog-1401598494112712889.post-30692250344644079012012-04-06T18:59:00.001+02:002012-04-06T18:59:54.318+02:00Sitronpai med sjokolade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBlZ-Z3L_OrlY_cl-i54IGNYkK4eisj7NW0MLAwmhsjtiDgOQ-Ik1PLneBFRyjYhtod83uSjbYMIuz7jshyfeNZQ8II_jIbN_Q_A5iiRL2z3Pn3oznx4MFrSZuHJmTW2A68ugGFHIz9QL/s1600/sitront01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBlZ-Z3L_OrlY_cl-i54IGNYkK4eisj7NW0MLAwmhsjtiDgOQ-Ik1PLneBFRyjYhtod83uSjbYMIuz7jshyfeNZQ8II_jIbN_Q_A5iiRL2z3Pn3oznx4MFrSZuHJmTW2A68ugGFHIz9QL/s400/sitront01.jpg" width="400" /></a></div>
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<b>Ingredienser:</b><br />
<i>Bunn:</i><br />
100 g mykt smør<br />
1/4-1/2 dl sukrinmelis<br />
1 eggeplomme<br />
1 klype salt<br />
1 ss fiberhusk<br />
3 dl skåldede, finmalte mandler<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJWxwNQ7iHewGHYfGhwIEr5SijahGzVlpGOV8KPIgSPmkHp7OHn47USIxJqGTwEuDCx8Mhj4nUAvvBRpn8Aa4nVajFhG7_gRjKUqljPc_qUXNk9UsBwkHIr6mKcK8Ca0Qh4IDqM7IJIB_/s1600/sitront02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJWxwNQ7iHewGHYfGhwIEr5SijahGzVlpGOV8KPIgSPmkHp7OHn47USIxJqGTwEuDCx8Mhj4nUAvvBRpn8Aa4nVajFhG7_gRjKUqljPc_qUXNk9UsBwkHIr6mKcK8Ca0Qh4IDqM7IJIB_/s400/sitront02.jpg" width="400" /></a></div>
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<i>Fyll:</i><br />
1 gelatinblad<br />
2 sitroner, saft og skall<br />
100 g smør<br />
150 g hvit sjokolade<br />
1/2 dl hvitvin<br />
2 eggeplommer<br />
1 egg<br />
1 1/2 ss sukrin<br />
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mørk sjokolade<br />
kremfløte<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkfq0SmKy418fwN-SF_34t8okF6q8eT7xuQBo1R7TLB-xoMhoyDQJvHpJpsoKkgemI2PBrJ0GwVFSu76sZ6j_dGYwUsW57aglKhu73khA_ryLpO-Msc_bF_URtv21t7nqQ6h77TtsLx5_/s1600/sitront03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkfq0SmKy418fwN-SF_34t8okF6q8eT7xuQBo1R7TLB-xoMhoyDQJvHpJpsoKkgemI2PBrJ0GwVFSu76sZ6j_dGYwUsW57aglKhu73khA_ryLpO-Msc_bF_URtv21t7nqQ6h77TtsLx5_/s400/sitront03.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: -webkit-auto;">Jeg hadde ikke hvitvin og brukte derfor 1 ss eplecidereddik og 2 ss vann.</span> </td></tr>
</tbody></table>
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<b>Fremgangsmåte:</b><br />
Rør smør og sukrinmelis mykt. Rør deretter inn eggeplomme og salt, og tilslutt fiberhusk og finmalte mandler. Pakk deigen inn i plastfolie og la den hvile kaldt i ca en time.<br />
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Trykk deigen ut i en paiform og sett den kaldt i ca 15 minutter. Prikk bunnen med en gaffel og stek den ved 175 grader i ca 20 minutter.<br />
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Bløtlegg gelatinbladet. Rasp skallet av sitronene (kun det gule) og press ut saften.<br />
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Smelt smøret i en kjele over svak varme. Ta kjelen av varmen, brekk i den hvite sjokoladen og rør forsiktig til sjokoladen har smeltet. Rør inn sitronskall og hvitvin.<br />
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Visp sammen egg, eggeplommer og sukrin i en kjele. Tilsett sitronsaften. Varm opp på svak varme under kraftig visping. Ta kjelen vekk fra plata nå det tykner. Klem vannet ut av gelatinbladet og rør det ut i litt av den varme eggeblandingen. Bland det med resten av eggeblandingen og rør tilslutt alt ned i sjokolade- og smørblandingen.<br />
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Ha fyllet i paiskallet og avkjøl. La paien stå kaldt i noen timer.<br />
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Ta kaken ut en stund før den skal serveres og riv over mørk sjokolade. Pynt gjerne med litt pisket krem også, eller server det ved siden av.<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com2tag:blogger.com,1999:blog-1401598494112712889.post-37173691414821190092012-04-05T20:44:00.000+02:002012-04-05T20:44:28.974+02:00Torsk i paprikasaus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMaejqlx1DnPI8k-wU0RoYntHqUMioG9rXvuBSEOHC1Gazkn7VD4gDxp58eFanZcXRZ7FNwlvTPjGnBqR8xC39_PezXNVKfW8nY8_993hFOW7tjuzyAwD75v_2Kn85JVEAN78frgq3xV4/s1600/paptorsk01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMaejqlx1DnPI8k-wU0RoYntHqUMioG9rXvuBSEOHC1Gazkn7VD4gDxp58eFanZcXRZ7FNwlvTPjGnBqR8xC39_PezXNVKfW8nY8_993hFOW7tjuzyAwD75v_2Kn85JVEAN78frgq3xV4/s400/paptorsk01.jpg" width="400" /></a></div>
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<em style="background-color: whitesmoke; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">En kjapp og enkel fiskemiddag med ajvar relish i sausen. Ajvar relish er en krydret saus med paprika som hovedingrediens. Den fåes i både sterke og milde varianter, jeg har brukt den milde her. Ajvarsaus fås kjøpt i de enkelte dagligvarebutikker og i innvandrerbutikker.</em>
<br />
<br />
<br />
2 porsjoner:<br />
<br />
<b>Ingredienser:</b><br />
3-400 g torskefilet<br />
1/2 ts salt<br />
1/4 ts pepper<br />
1 1/2 dl fløte<br />
1/2 dl ajvar relish<br />
1 ss hakket bladpersille<br />
1 dl revet ost<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqmi-I6up79WZh1er_4hAWX0A2xqT7XmuCO49mQ99b1mpM74wZqfdwT4v1rXvZ8ZnwVovGM9F2e0GLzQXT5JXwCiZ_ICxvK3KWIr-2L32RpDUtglniD-hkiJVPwb-uTf9qiTXKTq0xANG/s1600/paptorsk02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqmi-I6up79WZh1er_4hAWX0A2xqT7XmuCO49mQ99b1mpM74wZqfdwT4v1rXvZ8ZnwVovGM9F2e0GLzQXT5JXwCiZ_ICxvK3KWIr-2L32RpDUtglniD-hkiJVPwb-uTf9qiTXKTq0xANG/s400/paptorsk02.jpg" width="400" /></a></div>
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<b>Fremgangsmåte:</b><br />
Del fisken i biter og legg dem i en ildfast form. Ha over salt og pepper.<br />
<br />
Bland sammen fløte og ajvar relish, og hell det over fisken. Strø over hakket persille og revet ost.<br />
<br />
Gratiner midt i ovnen ved 225 grader i ca 20 minutter.<br />
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Server med f.eks blomkålris eller kokte grønnsaker.<br />
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***</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxW6zCO2QK0Pi3yPYzoDTbw4epDNARx7v_ROW4oIPpt8ABZLmcn3hwbxCwN8TxiqMgY1i2Gt_0kt8Lc3d2Pjxr-ClMdPSJArTS1tcMe_m-ZQAHNuQgloQ_vVjNRNTBWkgHLnFlg9RGC8Z/s1600/paptorsk05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxW6zCO2QK0Pi3yPYzoDTbw4epDNARx7v_ROW4oIPpt8ABZLmcn3hwbxCwN8TxiqMgY1i2Gt_0kt8Lc3d2Pjxr-ClMdPSJArTS1tcMe_m-ZQAHNuQgloQ_vVjNRNTBWkgHLnFlg9RGC8Z/s400/paptorsk05.jpg" width="400" /></a></div>
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com5tag:blogger.com,1999:blog-1401598494112712889.post-87671602364967934422012-04-03T18:01:00.000+02:002012-04-03T18:01:38.639+02:00Kefta Mkaouara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuVz5HcTLLMqIC7deaJ4RWHAzloi2_wzNKBr7imJZ6Ysv0ROw98lVtvDoToC-ULvoPCpsiVMZMd-5ZHEh-SUcX9gYpvI4Pez502JlvKEDjZb3cPpJVafMx2rWUS93wwOi1RRpSp-YpQxW/s1600/Keftam01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuVz5HcTLLMqIC7deaJ4RWHAzloi2_wzNKBr7imJZ6Ysv0ROw98lVtvDoToC-ULvoPCpsiVMZMd-5ZHEh-SUcX9gYpvI4Pez502JlvKEDjZb3cPpJVafMx2rWUS93wwOi1RRpSp-YpQxW/s400/Keftam01.jpg" width="400" /></a></div>
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<br />
<i>Nå har jeg vært lenge borte fra både blogg og lavkarbo. Det kjennes på kroppen på mange vis. Klærne passer ikke lengre, leddene verker, magen bråker og humøret er ustabilt. Den siste uken har jeg spist lite karbohydrater, og føler meg mye bedre allerede. Forhåpentligvis blir det mer liv i bloggen også, nå som jeg endelig har tatt til fornuft igjen.</i><br />
<i><br /></i><br />
<i>Så over til mat.. Jeg har hatt denne oppskriften liggende en stund, og ble minnet på den igjen da Frida fra <a href="http://lchf-bloggen.blogspot.com/" target="_blank">lchf-bloggen</a> postet en oppskrift på <a href="http://lchf-bloggen.blogspot.com/2012/04/ras-el-hanout.html" target="_blank">Ras el Hanout</a>. Kefta mkaouara er marokkanske kjøttboller i en krydret tomatsaus, servert med stekte egg.</i><br />
<br />
<br />
4 porsjoner:<br />
<br />
<b>Ingredienser:</b><br />
<i>Kjøttboller:</i><br />
500 g kjøttdeig<br />
1/2 ts cumin<br />
1/2 ts paprikapulver<br />
1 krm cayennepepper<br />
1 ts salt<br />
1/2 ts pepper<br />
1/2 revet løk<br />
2 ss fersk bladpersille<br />
<br />
<i>Saus:</i><br />
1/2 hakket løk<br />
2 finhakkede hvitløksfedd<br />
2 bokser hermetiske, hakkede tomater<br />
1/2 ts cumin<br />
1 ts ras el hanout*<br />
1 ts salt<br />
1/2 ts pepper<br />
1/2-1 ts harissa**<br />
4 egg<br />
<br />
<br />
<b>Fremgangsmåte:</b><br />
Bland sammen kjøttdeig, cumin, paprikapulver, cayennepepper, salt og pepper. Ha i revet løk og finhakket persille, og kna det godt sammen. Lag små boller og brun de lett i litt olje i stekepanna.<br />
<br />
Rens og hakk løk og hvitløk, og stek det mykt i litt olje. Rør inn tomater, cumin, ras el hanout*, salt, pepper og harissa**, og kok opp. Ha i kjøttbollene, legg på lokk og la det putre i ca 20 minutter.<br />
<br />
Knekk 4 egg på toppen, og la det koke videre under lokk i ca 10 minutter, til eggehviten er stiv, men plommene fremdeles rennende.<br />
<br />
<br />
<br />
<i><b>*)Ras el hanout</b></i> finnes i enkelte innvandrerbutikker, eller kan lages selv etter f.eks <a href="http://lchf-bloggen.blogspot.com/2012/04/ras-el-hanout.html" target="_blank">denne</a> oppskriften. Vil du gjøre det enklere kan du ha i litt ekstra cumin, en klype kanel og litt muskatnøtt i stedet for ras el hanout.<br />
<br />
<b><i>**) Harissa</i></b> er <span style="background-color: whitesmoke; color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18px;">en sterk nord afrikansk chilipaste. Jeg kjøpte harissa i en innvandrerbutikk, om du ikke får tak i det kan du bruke f.eks sambal oelek eller en annen chilipaste.</span><br />
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<span style="color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: x-small;"><span style="line-height: 18px;">***</span></span></div>
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<span style="color: #222222; font-family: Verdana, Geneva, sans-serif; font-size: x-small;"><span style="line-height: 18px;">* * *</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com12tag:blogger.com,1999:blog-1401598494112712889.post-90635127330284195042011-12-18T23:46:00.001+01:002011-12-19T01:02:12.261+01:00Julepops, og 4. søndag i advent.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sF2JsOh1tKINoMOn-pOmCg3fB4eqibsP5xV5ffVFroMxIzpbwwqw2LfhOGaJ_NAWxlrAGWdoPAKx67GD-VY3lhXUk_2grJcyIxdOjwsl-6uzi4a0p8NTxyGlFBDs7R27gUmNg4n4iA9D/s1600/julepops01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sF2JsOh1tKINoMOn-pOmCg3fB4eqibsP5xV5ffVFroMxIzpbwwqw2LfhOGaJ_NAWxlrAGWdoPAKx67GD-VY3lhXUk_2grJcyIxdOjwsl-6uzi4a0p8NTxyGlFBDs7R27gUmNg4n4iA9D/s400/julepops01.jpg" width="400" /></a></div>
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<b><i>Tenn lys!</i></b><br />
<b><i>Nå stråler alle de fire lys for ham</i></b><br />
<b><i>som elsker alt som lever, hver løve og hvert lam.</i></b><br />
<b><i>Tenn lys for himmelkongen som gjeterflokken så.</i></b><br />
<b><i>Nå møtes jord og himmel i barnet lagt på strå.</i></b><br />
<br />
<br />
<b>Ingredienser:</b><br />
<i>Kake:</i><br />
75 g smør<br />
3 egg<br />
1 1/2 dl sukrin<br />
1/4 dl tagatesse<br />
110 g mandelmel<br />
2 ts bakepulver<br />
1 1/2 ts malt kanel<br />
1 ts malt kardemomme<br />
1/2 ts malt ingefær<br />
1/2 ts malt nellik<br />
1 1/2 dl fløte<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOz9w-RE63T01aYTLpUpyU2GDYeArwU6sh1gRVa59we9ZgaDVtdRZpphj_8T7e6VQV9rg7ZR-wLOVHgBrQUCB-L1R-_5vQD6QvDxgxiix4SgrExh7NVtY4QW_BZFGag-rdFWTe1g9TWP4/s1600/julepops02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlOz9w-RE63T01aYTLpUpyU2GDYeArwU6sh1gRVa59we9ZgaDVtdRZpphj_8T7e6VQV9rg7ZR-wLOVHgBrQUCB-L1R-_5vQD6QvDxgxiix4SgrExh7NVtY4QW_BZFGag-rdFWTe1g9TWP4/s400/julepops02.jpg" width="400" /></a></div>
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<br />
<i>Kuler:</i><br />
150 g philadelphia<br />
1-2 dl syltetøy<br />
<br />
pinner<br />
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<br />
<i>Pynt:</i><br />
300-400 g hvit sjokolade<br />
revet kokos<br />
rød konditorfarge<br />
<br />
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<br />
<br />
<br />
<b>Fremgangsmåte:</b><br />
Smelt smøret.<br />
<br />
Visp egg, sukrin og tagatesse luftig med miksmaster.<br />
<br />
Bland mel, bakepulver og krydder i en bolle.<br />
<br />
Ha melblandingen, smeltet smør og fløte vekselsvis i eggedosisen og rør sammen med en flat visper på laveste hastighet (ev. rør sammen for hånd).<br />
<br />
Ha røra i en smurt form og stek den nederst i ovnen, ved 160 grader, i ca en time.<br />
<br />
Vend kaka opp ned på bakepapir og la den avkjøles i noen minutter. Løsne deretter formen og avkjøl kaka helt.<br />
<br />
Kjør den avkjølte kaken til smuler i en kjøkkenmaskin. Tilsett philadelphia og syltetøy og miks sammen til en tykk røre.<br />
<br />
Form kuler og/eller firkanter av røra. Smelt litt sjokolade til å dyppe pinnene i, og stikk deretter pinnene inn i kulene/firkantene. La de så avkjøles i kjøleskapet i ca 30 minutter.<br />
<br />
Dypp kulene i smeltet, hvit sjokolade og strø over kokos.<br />
<br />
Dypp firkantene i smeltet, hvit sjokolade blandet med rød konditorfarge. Tegn bånd med hvit sjokolade.<br />
<br />
Stikk de ferdige julepopsene i oasis og la dem stivne i kjøleskapet.<br />
<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com5tag:blogger.com,1999:blog-1401598494112712889.post-87582225834378351402011-12-11T23:53:00.001+01:002011-12-12T00:20:14.117+01:00Nøttetopper og 3. søndag i advent<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><i>Tenn lys!</i></b><br />
<b><i>Tre lys skal flamme for alle som må sloss.</i></b><br />
<b><i>For rettferd og for frihet. De trenger hjelp fra oss.</i></b><br />
<b><i>Må ingen miste motet før alle folk er ett.</i></b><br />
<b><i>Tenn lys for dem som kjemper for frihet og for rett.</i></b><br />
<br />
<br />
<b>Ingredienser:</b><br />
150 g finmalte hasselnøtter (eller en blanding av hasselnøtter og mandler)<br />
50 g sukrin<br />
25 g tagatesse<br />
1 eggehvite<br />
30 g smør<br />
<br />
12 hele hasselnøtter<br />
smeltet sjokolade<br />
<br />
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<br />
<b><br /></b><br />
<b>Fremgangsmåte:</b><br />
Mal nøttene og smelt smøret.<br />
<br />
Bland finmalte nøtter, sukrin og tagatesse. Bland deretter inn eggehvite og til slutt smeltet smør. La blandingen hvile i ca 30 minutter.<br />
<br />
Del deigen i 12 emner og trill små kuler. Ha kulene på bakepapirkledd stekeplate. Stikk en nøtt i hver kule, og trykk de litt flate.<br />
<br />
Stek nøttetoppene midt i ovnen, ved 160 grader, i 15-20 minutter. Avkjøl på rist.<br />
<br />
Smelt sjokolade over vannbad og dypp bunnen av nøttetoppene oppi, eventuelt kan du også lage striper av sjokolade over kakene.<br />
<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com6tag:blogger.com,1999:blog-1401598494112712889.post-88044600485968398212011-12-06T09:10:00.001+01:002011-12-06T09:30:44.833+01:00Tacoform med philadelphia<div class="separator" style="clear: both; text-align: center;">
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4 porsjoner:<br />
<br />
<b>Ingredienser:</b><br />
500 g kjøttdeig<br />
1 løk, hakket<br />
3 hvitløksfedd, finhakket<br />
1 paprika, hakket<br />
1 boks hakkede tomater<br />
5 ts <a href="http://minlavkarbomat.blogspot.com/2010/10/tacokrydder-ii.html" target="_blank">tacokryddermiks</a><br />
1 ts sukrin<br />
1/2 ts salt<br />
1/2 ts pepper<br />
3 dråper tabasco<br />
200 g philadelphia ost<br />
2-3 ss jalapeno, skivet<br />
10 cm purre, skivet<br />
100 g revet ost<br />
<br />
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<br />
<b>Fremgangsmåte:</b><br />
Brun kjøttdeigen sammen med løk og hvitløk. Tilsett paprika og tomater og la koke i ca 20 minutter.<br />
<br />
Ha i tacokryddermiks, sukrin, salt, pepper og tabasco, og la putre et par minutter til.<br />
<br />
Smør philadelphia i en ildfast form. Ha i kjøttfyllet og legg deretter på jalapeno og purre. Dekk med revet ost.<br />
<br />
Stek midt i ovnen, ved 225 grader, i ca 20 minutter.<br />
<br />
Server med salat.<br />
<br />
<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com9tag:blogger.com,1999:blog-1401598494112712889.post-64290071781915899642011-12-04T19:50:00.001+01:002011-12-04T23:18:45.514+01:00Myk pepperkake med appelsin, og 2. søndag i advent<div class="separator" style="clear: both; text-align: center;">
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<br />
<b><i>Tenn lys!</i></b><br />
<b><i>To lys skal skinne for kjærlighet og tro,</i></b><br />
<b><i>for dem som viser omsorg og alltid bygger bro.</i></b><br />
<b><i>Må fanger få sin frihet og flyktninger et hjem.</i></b><br />
<b><i>Tenn lys for dem som gråter og dem som trøster dem.</i></b><br />
<br />
<br />
<b>Ingredienser:</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
100 g smeltet smør<br />
2 egg<br />
1 dl sukrin<br />
1/2 dl tagatesse*<br />
1 dl fløte<br />
1 appelsin, saft og skall<br />
2 dl mandelmel<br />
2 ts malt ingefær<br />
2 ts malt nellik<br />
2 ts malt kardemomme<br />
2 ts malt kanel<br />
1 ss fiberhusk<br />
2 ts bakepulver<br />
1 ts johannesbrødkjernemel (JBKM)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEO-9B-eQKsVtYpvs9W73GKjZYus0ha-3DIEqLeYkH0IPsaqLveowLE-GcYlpmkNih8lC6jkA3ih9uunsfgxZc8VS7adEG3xnzTmem7O4ZokeE8wCfv8Os6NcqUjx2PIXGxpFpnx0FXWM8/s1600/appelsinpepper02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEO-9B-eQKsVtYpvs9W73GKjZYus0ha-3DIEqLeYkH0IPsaqLveowLE-GcYlpmkNih8lC6jkA3ih9uunsfgxZc8VS7adEG3xnzTmem7O4ZokeE8wCfv8Os6NcqUjx2PIXGxpFpnx0FXWM8/s400/appelsinpepper02.jpg" width="400" /></a></div>
<br />
<b>Fremgangsmåte:</b><br />
Smelt smøret og la det avkjøles.<br />
<br />
Pisk egg, sukrin og tagatesse til luftig eggedosis. Tilsett smør, fløte, appelsinskall og saft. Ha i mandelmel, krydder, fiberhusk, bakepulver og JBKM og rør til en jevn røre.<br />
<br />
Hell røra i en smurt kakeform og stek den i ovnen ved 175 grader i ca 40 minutter.<br />
<br />
<br />
*)Tagatesse er et strøsukker laget av tagatose, et naturlig sukker utvinnet av laktose (melkesukker). Les mer om tagatose <a href="http://tagatose.no/" target="_blank">her</a>. Tagatesse kan kjøpes hos <a href="http://www.mamut.net/funksjonellmat/shop/" target="_blank">funksjonellmat</a>. Om du ikke har tagatesse kan du bruke splenda eller natreen.<br />
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com3tag:blogger.com,1999:blog-1401598494112712889.post-80325859633037878772011-12-03T21:28:00.001+01:002011-12-03T21:42:22.785+01:00Fisk med bacon- og rødløkmos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOtCBQlqGdRkbSOkL-sEDMacKJFPEQ1DKJMpwxJ6upir34NEkc15tDs5vthSO1ysLXF4Dp0UNIUeN193FoBiqOuSFn69lA_-yKEPTtKX8wuP4G93Aeq0d0U8w5lI7W7RSIkz-V5FwSx0P/s1600/baconmos01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOtCBQlqGdRkbSOkL-sEDMacKJFPEQ1DKJMpwxJ6upir34NEkc15tDs5vthSO1ysLXF4Dp0UNIUeN193FoBiqOuSFn69lA_-yKEPTtKX8wuP4G93Aeq0d0U8w5lI7W7RSIkz-V5FwSx0P/s400/baconmos01.jpg" width="400" /></a></div>
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<i>Den røkte smaken til baconet smaker nydelig til hvit fisk.</i><br />
<i><br /></i><br />
<br />
2 porsjoner:<br />
<br />
<b>Ingredienser:</b><br />
3-400 g fiskefilet<br />
salt<br />
1 blomkål<br />
75 g bacon i biter<br />
1/2 hakket rødløk<br />
persille<br />
1 dl fløte<br />
150 g rosenkål<br />
<br />
<br />
<b>Fremgangsmåte:</b><br />
Legg filetene i en ildfast form og strø over salt. Stek midt i ovnen, ved 225 grader, i 10-15 minutter.<br />
<br />
Del blomkålen i mindre biter og kok den mør i lettsaltet vann, ca 10-15 minutter. Hell av vannet og la blomkålen dampe av seg.<br />
<br />
Stek bacon og løk.<br />
<br />
Mos blomkålen med en potetmoser eller stavmikser. Tilsett fløte til mosen har passe konsistens. Bland i løk og bacon og smak til med persille og salt.<br />
<br />
Skjær av de brune rotendene på rosenkålen og fjern brune og gule blader. Kok den mør i ca 10 minutter.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3DM1qByPColy0VOIHhCx0ULmu6N5PsnVdZmriISk6Z3Op9TTl8z7lg74_1Ddz1vOuB19cn3vBOhAKrxFle36ZjFcOs_fdFhwGBhM-AWZCfTT7w0ElQDFs1HEnpshmazRdy6r7oxPQdyK/s1600/baconmos05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3DM1qByPColy0VOIHhCx0ULmu6N5PsnVdZmriISk6Z3Op9TTl8z7lg74_1Ddz1vOuB19cn3vBOhAKrxFle36ZjFcOs_fdFhwGBhM-AWZCfTT7w0ElQDFs1HEnpshmazRdy6r7oxPQdyK/s400/baconmos05.jpg" width="400" /></a></div>
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* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com0tag:blogger.com,1999:blog-1401598494112712889.post-25347813307985776262011-11-27T22:38:00.001+01:002011-12-04T20:15:32.003+01:00Brownies og 1. søndag i advent<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WUK9vHxegwsJ-rntW1MwDzbJy37kozzaPUIx73Tx0MdmqLS4SGf7k9IpSTIhgUEeDHwYd9AQRy9Fkj2HTGXpElaLnDfwVv_uYUBPqye24-MlP9Qi3oYZH0f-taieY2UtOzLm6E0ySGH9/s1600/bbrownies06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WUK9vHxegwsJ-rntW1MwDzbJy37kozzaPUIx73Tx0MdmqLS4SGf7k9IpSTIhgUEeDHwYd9AQRy9Fkj2HTGXpElaLnDfwVv_uYUBPqye24-MlP9Qi3oYZH0f-taieY2UtOzLm6E0ySGH9/s400/bbrownies06.jpg" width="400" /></a></div>
<br />
<b><i>Tenn lys!</i></b><br />
<b><i>Et lys skal brenne for denne lille jord.</i></b><br />
<b><i>Den blanke himmelstjerne der vi og alle bor.</i></b><br />
<b><i>Må alle dele håpet så gode ting kan skje.</i></b><br />
<b><i>Må jord og himmel møtes. Et lys er tent for det.</i></b><br />
<b><i><br /></i></b><br />
<b><br /></b><br />
<b>Ingredienser:</b><br />
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150 g mørk sjokolade<br />
3 ss smør<br />
5 egg<br />
150-200 g sukrin<br />
10 g splenda<br />
2 ss mandelmel<br />
1 ts bakepulver<br />
1 1/2 ss kakaopulver<br />
3 ss creme fraiche<br />
<br />
<i>Topping:</i><br />
100 g hvit sjokolade<br />
80 g macadamiamøtter<br />
<br />
<br />
<b>Fremgangsmåte:</b><br />
Smelt mørk sjokolade og smør i en kjele.<br />
<br />
Pisk egg, sukrin og splenda til en lys og luftig eggedosis. Rør inn mandelmel, bakepulver og kakao. Bland deretter inn creme fraiche og den smeltede sjokoladen. Hell røren over i en liten langpanne med bakepapir i bunnen.<br />
<br />
Grovhakk den hvite sjokoladen og macadamianøttene og strø det på toppen av kaka.<br />
<br />
Stekes i ovnen på midterste rille ved 170 grader i ca 30 minutter.<br />
<br />
Avkjøl før den skjæres i biter. Server gjerne med en klatt pisket krem ved siden av.<br />
<br />
<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com3tag:blogger.com,1999:blog-1401598494112712889.post-50712894938090641982011-11-27T15:44:00.001+01:002011-11-27T16:23:16.658+01:00Kjøttdeigkebab<div class="separator" style="clear: both; text-align: center;">
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<br />
En rask og smakfull kebab servert med revet og stekt sellerirot.<br />
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4 porsjoner:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa8Taj__DL71c8MFdF6X_giemlwf1GhUSi6qUu59-_iQMQKay6-EbpgNbveBMZDoUacNKH4_jT8OOsmf3DUB_yi3G89EPiGcVf_ZQYzuTfzj88Cq3F7ufYdT5B96_SYss2ClwqUyqwrA7/s1600/kjottkebab02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqa8Taj__DL71c8MFdF6X_giemlwf1GhUSi6qUu59-_iQMQKay6-EbpgNbveBMZDoUacNKH4_jT8OOsmf3DUB_yi3G89EPiGcVf_ZQYzuTfzj88Cq3F7ufYdT5B96_SYss2ClwqUyqwrA7/s200/kjottkebab02.jpg" width="200" /></a><br />
<b>Ingredienser:</b><br />
800 g sellerirot<br />
1 purre<br />
1 ts salt<br />
1 olje<br />
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500 g karbonadedeig<br />
1 egg<br />
1 ss currypaste<br />
1/2 ts cumin<br />
1 ts salt<br />
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<b>Fremgangsmåte:</b><br />
Rens og grovriv selleriroten. Fordel det utover en bakepapirkledd stekeplate og ringle over med olje. Stek midt i ovnen ved 200 grader i ca 10 minutter.<br />
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Strimle purren og bland den inn i sellerien. Strø over salt og stek videre i 10 minutter til.<br />
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Bland karbonadedeig, egg, currypaste, cumin og salt i en bolle. Rør til deigen er godt blandet.<br />
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Varm smør eller olje i stekepanna. Kjevl ut ca 1/2 dl farse mellom to ark bakepapir. Løft bort det øverste arket og legg det i stekepanna med farsen ned. Dra forsiktig bort bakepapiret på toppen. Om det er vanskelig å få av papiret steker du i noen få sekunder først. Stek kjapt på begge sider. Fortsett på samme måte med resten av farsen.<br />
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Skjær den ferdigstekte farsen i mindre strimler ved servering. Pakk selleriroten i et oljet glass og vend det opp ned på tallerkenen, eventuelt kan du ta litt olje på hendene og forme til små baller.<br />
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Tilbehør: Tyrkisk yoghurt, fefferoni, svarte oliven og <a href="http://minlavkarbomat.blogspot.com/2011/08/kjttboller-med-paprikasaus.html" target="_blank">ajvar relish</a>.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com0tag:blogger.com,1999:blog-1401598494112712889.post-86529775519595820042011-10-23T21:54:00.001+02:002011-10-23T22:21:08.613+02:00Frokostpanne<div class="separator" style="clear: both; text-align: center;">
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I denne retten har jeg brukt <a href="http://en.wikipedia.org/wiki/Harissa">harissa</a>, en sterk nord afrikansk chilipaste. Jeg kjøpte harissa i en innvandrerbutikk, om du ikke får tak i det kan du bruke f.eks sambal oelek eller en annen chilipaste. Varier gjerne grønnsakene også i forhold til hva du har i kjøleskapet.<br />
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1 porsjon:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhlF-foI4voG3iam0JOfn6VVSxLpW6L44xqbo5X0HvE8EfrzH20IOHM2KnBNvXKsGsldOrbvgwnSjiERsxIjETSI0FQd-uu6-jcguyRsZiMi8ItgztTLZ_M1H27Q2bYvDElWRsjGIqI9b/s1600/frokostpanne02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhlF-foI4voG3iam0JOfn6VVSxLpW6L44xqbo5X0HvE8EfrzH20IOHM2KnBNvXKsGsldOrbvgwnSjiERsxIjETSI0FQd-uu6-jcguyRsZiMi8ItgztTLZ_M1H27Q2bYvDElWRsjGIqI9b/s200/frokostpanne02.jpg" width="200" /></a></div>
<b>Ingredienser: </b><br />
sellerirot i terninger<br />
løk, grovhakket<br />
paprika, grovhakket<br />
cherrytomater i båter<br />
harissa<br />
salt<br />
egg<br />
bladpersille<br />
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<b>Fremgangsmåte:</b><br />
Rens og skjær selleriroten i terninger. Kok terningene knapt møre i lettsaltet vann.<br />
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Hell av vannet og fres sellerien i olje i en varm stekepanne sammen med grovhakket løk og paprika i ca 5 minutter. Tilsett tomatbåtene og fres videre i 2-3 minutter.<br />
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Bland i en ts harissa og strø over litt salt.<br />
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Lag to fordypninger i grønnsaksblandingen og knekk et egg i hver fordypning. Stek under lokk til eggehviten har stivnet, ca 5 minutter.<br />
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Ta eventuelt på mer salt, og strø over bladpersille.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com2tag:blogger.com,1999:blog-1401598494112712889.post-27805857435526644462011-09-11T16:57:00.001+02:002011-09-11T16:57:17.100+02:00Indrefilet av svin med italiensk følge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVOOBpdMMwb_bESZT-Pis-bITGnX1gUq2jzHCX1BllOTuZbnaicF16cL992nlEH6rpO96o6mA55nKJeRnBAVhQSw3FWw-Ne2xR6O3JuF1qunq4x086sio06rkrYhpGXGR3FahNpsfLui2/s1600/italienskindre01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVOOBpdMMwb_bESZT-Pis-bITGnX1gUq2jzHCX1BllOTuZbnaicF16cL992nlEH6rpO96o6mA55nKJeRnBAVhQSw3FWw-Ne2xR6O3JuF1qunq4x086sio06rkrYhpGXGR3FahNpsfLui2/s400/italienskindre01.jpg" width="400" /></a></div>
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4 porsjoner:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu6_zwNlK7C_W05thmDvK62xD5-fviW0AdcBe2Rm4lA41lEJcNUfE4nnFH41hLqYoTa5HpIZDXGm_kY97TORdkom-N8XkQoPtdmUkB6fNviRqcrYONCUGRsv6-vzCGk1p0pC-qRTUBJxm/s1600/italienskindre02.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu6_zwNlK7C_W05thmDvK62xD5-fviW0AdcBe2Rm4lA41lEJcNUfE4nnFH41hLqYoTa5HpIZDXGm_kY97TORdkom-N8XkQoPtdmUkB6fNviRqcrYONCUGRsv6-vzCGk1p0pC-qRTUBJxm/s200/italienskindre02.jpg" width="200" /></a><br />
<b>Ingredienser:</b><br />
500 g indrefilet av svin<br />
salt<br />
pepper<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenDA0mYGDdp37GvqhCALSgL7iSLWtWr0DpKPe-eCV4nTYUKUktikZoVGg3qeFenFe6KKGu0DWUNIInsImsYy5t33qQoQlwtqR1lI1X5a_ITFNr7igTNlp4Ddf81mtAFyHnoomY4sCB5Mx/s1600/italienskindre03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenDA0mYGDdp37GvqhCALSgL7iSLWtWr0DpKPe-eCV4nTYUKUktikZoVGg3qeFenFe6KKGu0DWUNIInsImsYy5t33qQoQlwtqR1lI1X5a_ITFNr7igTNlp4Ddf81mtAFyHnoomY4sCB5Mx/s200/italienskindre03.jpg" width="200" /></a><br />
<br />
125 g mozarella<br />
2 hvitløksfedd<br />
50 g grillet paprika (på glass/boks)<br />
1/2-1 dl fersk basilikum<br />
25 g valnøttkjerner<br />
1 krm salt<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs0x2HMHF7FWxwStBKOQhkMlsTOKTNdNn-3Wms9Zlg_DBHoFCM5fttP3ssdEw4LM3b4a1hM2tiebWse_bbyENcijLoPipJbj9mUpqGJ7uL2PSQij8tptcFhn1OqlFDhpD52xePbD5bEZL/s1600/italienskindre04.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs0x2HMHF7FWxwStBKOQhkMlsTOKTNdNn-3Wms9Zlg_DBHoFCM5fttP3ssdEw4LM3b4a1hM2tiebWse_bbyENcijLoPipJbj9mUpqGJ7uL2PSQij8tptcFhn1OqlFDhpD52xePbD5bEZL/s200/italienskindre04.jpg" width="200" /></a>1/2 krm pepper<br />
<br />
<br />
<br />
3 dl sjy (+vann)<br />
2 ss fond<br />
1 dl creme fraiche<br />
1 ts soyasaus<br />
1 krm pepper<br />
<br />
<br />
<b><br /></b><br />
<b>Fremgangsmåte:</b><br />
Gni fileten inn med salt og pepper. Brun den på alle sider i stekepanna og legg den deretter på en skjærefjøl.<br />
<br />
Kok opp 3 dl vann i panna, og sil det ned i en kjele.<br />
<br />
Skjær mozarellaen i små firkanter og bland det sammen med finhakket hvitløk, grovhakket paprika, hakket basilikum og valnøttkjerner, salt og pepper.<br />
<br />
Skjær fileten i cm-tykke skiver og legg skivene i bunnen av en ildfast form. Dekk over filetskivene med mozarella-blandingen. Sett formen i ovnen ved 225 grader i ca 15 minutter, til osten har smeltet og valnøttene ristet uten å bli brent.<br />
<br />
Ha fond i kjelen med sjy og kok opp. Tilsett creme fraiche og la koke noen minutter. Smak til med soyasaus og pepper.<br />
<br />
Server med f.eks sellerirotfries og aspargesbønner.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com5tag:blogger.com,1999:blog-1401598494112712889.post-90889449040942519652011-08-30T16:52:00.000+02:002011-08-30T16:52:22.276+02:00Kylling med avokadosalat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TE53U953qP54PGPcFlaDxhrYfA7Rg-rAClGFI7gkXukG84TebKHb-PMQJJMSDYZBYHZ1B1PUrLKisL7HPNCS1rTDkaQl2-wKGLTUEvwXyU44zhSgIhqByZPaKTL88v9Azh-KhbozglmX/s1600/kyllingavokado01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TE53U953qP54PGPcFlaDxhrYfA7Rg-rAClGFI7gkXukG84TebKHb-PMQJJMSDYZBYHZ1B1PUrLKisL7HPNCS1rTDkaQl2-wKGLTUEvwXyU44zhSgIhqByZPaKTL88v9Azh-KhbozglmX/s400/kyllingavokado01.jpg" width="400px" xaa="true" /></a></div><br />
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<br />
2 porsjoner:<br />
<br />
<strong>Ingredienser: </strong><br />
2 kyllingfileter<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ug6_KfDuoK6-l3Ewk70FxnTFj_j3qSc8QOa9CyMm09jsUO5MSiKc_Ti2bZG0odsvGTOs1tHM3vBbBS3bD48MU2XXrU4XTX-e63WzHF-MH4RNz9WPSvo-PKfu0XR-8hGyiZFpZ36j8eXT/s1600/kyllingavokado02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ug6_KfDuoK6-l3Ewk70FxnTFj_j3qSc8QOa9CyMm09jsUO5MSiKc_Ti2bZG0odsvGTOs1tHM3vBbBS3bD48MU2XXrU4XTX-e63WzHF-MH4RNz9WPSvo-PKfu0XR-8hGyiZFpZ36j8eXT/s200/kyllingavokado02.jpg" width="200px" xaa="true" /></a>1 fennikel</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">150 g asparges</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 avokado</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">blandet salat</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">cherrytomater</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 ss olivenolje</div>salt<br />
pepper<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Krydre kyllingfiletene med salt og pepper og stek dem et par minutter på hver side i varm panne. Skru ned varmen og stek videre til filetene er gjennomstekte.<br />
<br />
Rens aspargesen og knekk av den nederste dlen av stilken. Kok opp lettsaltet vann i en kjele og ha i aspargesen, kok i 3-5 minutter. Hell av vannet og hold aspargesen varm.<br />
<br />
Skjær de grønne stilkene og bladene av fenikelen. Del den i to, fjern roten og skjær den deretter i terninger.<br />
<br />
Del avokadoen i to og fjern steinen. Bruk en skje til å fjerne kjøttet fra skallet og del deretter kjøttet i passe biter.<br />
<br />
Vask salaten og riv den i biter. Bland den sammen med resten av grønnsakene og ha over olivenolje.<br />
<br />
Skjær kyllingfiletene i passe biter og bland i salaten. Smak til med salt og pepper.<br />
<br />
<br />
<em>Kilde/inspirasjon: </em><a href="http://dinmat.aftenbladet.no/content/view/full/10021"><em>Din mat</em></a><br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfxnz7sh4h65GDzj7gf2subhQp42uNj8IcNG9_C6WALiptM9Xv36wpDdfoLJ5KvekTgazl3S9DoJjxJfFldV3aWPSycTJBFhlI_2gs21DNLe7bU99xy3hU-ihUqxuEblvvciP4C6ULu-5/s1600/kyllingavokado07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfxnz7sh4h65GDzj7gf2subhQp42uNj8IcNG9_C6WALiptM9Xv36wpDdfoLJ5KvekTgazl3S9DoJjxJfFldV3aWPSycTJBFhlI_2gs21DNLe7bU99xy3hU-ihUqxuEblvvciP4C6ULu-5/s400/kyllingavokado07.jpg" width="400px" xaa="true" /></a></div><div align="center"></div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com3tag:blogger.com,1999:blog-1401598494112712889.post-52288018747225346252011-08-28T20:17:00.000+02:002011-08-28T20:17:49.532+02:00Blomkålsuppe med reker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1VuauHRrdIy6rbgA2GVAw5EOvRNIskUYjLE2ZUQsrEmdXuHuiib4-0lbFGI4-XsnC0LS-WqEEEQ66qVDaA1os3Mx09YJErc7bA6qiXBAectS2OxfwCVuDkZAbq9IdddmSvcdvVpBGEAh/s1600/blomk%25C3%25A5lsuppereker01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1VuauHRrdIy6rbgA2GVAw5EOvRNIskUYjLE2ZUQsrEmdXuHuiib4-0lbFGI4-XsnC0LS-WqEEEQ66qVDaA1os3Mx09YJErc7bA6qiXBAectS2OxfwCVuDkZAbq9IdddmSvcdvVpBGEAh/s400/blomk%25C3%25A5lsuppereker01.jpg" width="400px" /></a></div><br />
<br />
4 porsjoner:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1NiuFYN_OXT03icoJ-R6RGrXrQowonWdbHZkC4XVzEOYRFZokmX_cbH8cAsLWgCZ8KQoHYhvrCFJqUcPitIGH_xb_qUOXa5TUqG1MFS92EzPOthiAAHt9dFEeoBbQnyvAD5Gh3iVl5fo/s1600/blomk%25C3%25A5lsuppereker02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1NiuFYN_OXT03icoJ-R6RGrXrQowonWdbHZkC4XVzEOYRFZokmX_cbH8cAsLWgCZ8KQoHYhvrCFJqUcPitIGH_xb_qUOXa5TUqG1MFS92EzPOthiAAHt9dFEeoBbQnyvAD5Gh3iVl5fo/s200/blomk%25C3%25A5lsuppereker02.jpg" width="200px" /></a></div><strong>Ingredienser: </strong><br />
1 blomkålhode<br />
1 løk<br />
1 buljongterning<br />
9 dl vann<br />
1 1/2 dl kremfløte<br />
1 ts salt<br />
1/2 ts pepper<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU08HIZ9xkto7V30YfdoUknqWO1UKYBBENzIyKG6FL-yHuaT5531kKEQ5l8Fj8E0ocq8wnuOvxq2ZUINYtyzRt2qsDNsm1k6nC4Fp3yyYRjczygauNQlEUn_9I7iUVR1hhiMTiChuPTtZV/s1600/blomk%25C3%25A5lsuppereker03.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU08HIZ9xkto7V30YfdoUknqWO1UKYBBENzIyKG6FL-yHuaT5531kKEQ5l8Fj8E0ocq8wnuOvxq2ZUINYtyzRt2qsDNsm1k6nC4Fp3yyYRjczygauNQlEUn_9I7iUVR1hhiMTiChuPTtZV/s200/blomk%25C3%25A5lsuppereker03.jpg" width="200px" /></a></div><br />
<br />
<em>Tilbehør: </em><br />
250 g reker<br />
1/2 dl hakket bladpersille<br />
1 ss olivenolje<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Rens og del blomkålen i buketter. Skrell og hakk løken.<br />
<br />
Fres løken blank i litt olje i en gryte/kjele. Tilsett blomkålbukettene, smuldre i buljong og fres videre under omrøring i 2-3 minutter.<br />
<br />
Tilsett vann og kok blomkålen myk, ca 15 minutter.<br />
<br />
Kjør suppen glatt med en stavmikser. Tilsett fløten og smak til med salt og pepper.<br />
<br />
Bland sammen reker, persille og olivenolje.<br />
<br />
Fordel suppen i skåler og ha rekene på toppen.<br />
<br />
<br />
<div align="center">* * *</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGZegVBZOVutjocgS260aYrNiZKz02S52r9ps1mpU_DGa61JWW3DyVHe0XTd_XHPF4Vq_yUs_ERQhkxjeEJqHOBI3K8AS7wHXRrbXV8cEtLyu6KTFzPAzCKimyFnk55fFj0NtQtPQqwNy/s1600/blomk%25C3%25A5lsuppereker04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGZegVBZOVutjocgS260aYrNiZKz02S52r9ps1mpU_DGa61JWW3DyVHe0XTd_XHPF4Vq_yUs_ERQhkxjeEJqHOBI3K8AS7wHXRrbXV8cEtLyu6KTFzPAzCKimyFnk55fFj0NtQtPQqwNy/s400/blomk%25C3%25A5lsuppereker04.jpg" width="400px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjeZyYqtibdw707h5sglpgT8bdtd3HFdIiX5Q_5oB4obWh96Uv6h0-KbN-a4w_d4RSXbBARbf35ZYgMeqHqfD6wDxenpTiuR_6wG43crZGs5xFBX__DVPo24OMLSqABQwwp3RM5QPH1il/s1600/blomk%25C3%25A5lsuppereker08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjeZyYqtibdw707h5sglpgT8bdtd3HFdIiX5Q_5oB4obWh96Uv6h0-KbN-a4w_d4RSXbBARbf35ZYgMeqHqfD6wDxenpTiuR_6wG43crZGs5xFBX__DVPo24OMLSqABQwwp3RM5QPH1il/s400/blomk%25C3%25A5lsuppereker08.jpg" width="400px" /></a></div><div align="center"></div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com8tag:blogger.com,1999:blog-1401598494112712889.post-45594248427679613432011-08-27T20:34:00.000+02:002011-08-27T20:34:38.451+02:00Vaniljekjeks med fyll<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNb1aaXqR2VBqWbPIXSen5Oq2TpP_4S-Ht6UlL5Mf-ShYQc75GcmaIp0ltqtxXcPsnHIPmRnH6yMhFyRPxt6gRw0ZqP1Cqv452mFwVhhVoAOz6eciaZRlG4M1BmRSPcAISUl6UXd07FEn/s1600/vaniljekjeks01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNb1aaXqR2VBqWbPIXSen5Oq2TpP_4S-Ht6UlL5Mf-ShYQc75GcmaIp0ltqtxXcPsnHIPmRnH6yMhFyRPxt6gRw0ZqP1Cqv452mFwVhhVoAOz6eciaZRlG4M1BmRSPcAISUl6UXd07FEn/s400/vaniljekjeks01.jpg" width="400px" /></a></div><br />
<br />
<strong>Ingredienser:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb2unJISdiulG_jHJpwYFBGS8YniiwUFxnVw-20s7ZVwsFZ2CWxWKwAuYr1BJpDuFj5fZH29kDHcUuzF0JWketJaS6aE-vp9RmcopNxbpjmEEb0PGXDlf2RG6mKnc-k1whJEx6nZ2xazP/s1600/vaniljekjeks02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb2unJISdiulG_jHJpwYFBGS8YniiwUFxnVw-20s7ZVwsFZ2CWxWKwAuYr1BJpDuFj5fZH29kDHcUuzF0JWketJaS6aE-vp9RmcopNxbpjmEEb0PGXDlf2RG6mKnc-k1whJEx6nZ2xazP/s200/vaniljekjeks02.jpg" width="200px" /></a></div>100 g mandelmel <br />
40 g bakepro<br />
2 ss fiberhusk<br />
20 g vaniljesauspulver<br />
1 ts bakepulver<br />
3 ss sukrin<br />
100 g kaldt smør i terninger<br />
1 egg<br />
1 ss fløte<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLma-Z6HQbEtOytXwelLALjbO92clyZXadh5-MZVfCXcC1NzYi9u_X1fGTuxaynY450xjtbUvPtExLlYl0l1BpUbb12OUVgTu-bVtxKQBowZIrVFStNhC7RbBAZ3VwFL_SedUSnN5CKRQ/s1600/vaniljekjeks03.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLma-Z6HQbEtOytXwelLALjbO92clyZXadh5-MZVfCXcC1NzYi9u_X1fGTuxaynY450xjtbUvPtExLlYl0l1BpUbb12OUVgTu-bVtxKQBowZIrVFStNhC7RbBAZ3VwFL_SedUSnN5CKRQ/s200/vaniljekjeks03.jpg" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>fyll: </em><br />
80 g sukrinmelis<br />
3 g splenda<br />
10 g vaniljesauspulver<br />
50 g mykt, romtemperert smør<br />
1 ts varmt vann<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Bland sammen mandelmel, bakepro, fiberhusk, vaniljesauspulver, bakepulver og sukrin i en kjøkkenmaskin med kniver.<br />
<br />
Ha i smøret og kjør til det er findelt.<br />
<br />
Pisk egg og fløte lett sammen. Hell blandingen i en tynn stråle i bakebollen mens kjøkkenmaskinen kjører. Kjør til deigen samler seg til en klump. <br />
<br />
Pakk deigklumpen inn i plastfolie og legg den i kjøleskapet i ca 30 minutter.<br />
<br />
Kjevle ut deigen på et bakepapir, bruk plastfolie mellom deigen og kjevla. Stikk ut former enten ved hjelp av et lite glass eller f.eks pepperkakeformer. <br />
<br />
Stek kjeksene på en bakepapirkledd stekeplate i 10-12 minutter ved 180 grader. Avkjøl på rist.<br />
<br />
Kjør sukrinmelis og splenda noen minutter i kjøkkenmaskinen.<br />
<br />
Ha i resten av ingrediensene til fyllet og kjør til du får en jevn krem.<br />
<br />
Smør litt fyll på halvparten av de avkjølte kjeksene og klem dem forsiktig sammen med kjeksene uten fyll.<br />
<br />
<br />
<div align="center">* * *</div><div align="center"><br />
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</div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com6tag:blogger.com,1999:blog-1401598494112712889.post-45193915346625001922011-08-27T01:13:00.000+02:002011-08-27T01:13:42.823+02:00Baconbiff med spinat og sellerirotfries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaA-Q4mttmvPtLXNyRHmfS0KRyfLmNQEd-TbpGEKo1OGaiw7QKslTHHaWLbY5sWT7ELL8PIyEHw50sTOespCBn0ojE9EH8LBNVaZ_bz-JZxypbZcd41t0mXk6qoYGhrNi-vGi70-UMrNs/s1600/baconbiff01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHaA-Q4mttmvPtLXNyRHmfS0KRyfLmNQEd-TbpGEKo1OGaiw7QKslTHHaWLbY5sWT7ELL8PIyEHw50sTOespCBn0ojE9EH8LBNVaZ_bz-JZxypbZcd41t0mXk6qoYGhrNi-vGi70-UMrNs/s400/baconbiff01.jpg" width="400px" /></a></div><br />
<br />
2 porsjoner:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjER8TFOAJlPx47OzMXPr20ArtABcTrZjRm25OLo4zk6Zw0T-vcoVwLLtmTyxQbjMqxKlpk8IeDcdsSXtYv5Y3ROMsSn8rx7SmwfG4TVZiD5FSSW7JJyAlAZUogl6rY-t2WPv0E0-NvO62n/s1600/baconbiff02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjER8TFOAJlPx47OzMXPr20ArtABcTrZjRm25OLo4zk6Zw0T-vcoVwLLtmTyxQbjMqxKlpk8IeDcdsSXtYv5Y3ROMsSn8rx7SmwfG4TVZiD5FSSW7JJyAlAZUogl6rY-t2WPv0E0-NvO62n/s200/baconbiff02.jpg" width="200px" /></a></div><strong>Ingredienser: </strong><br />
20 g pinjekjerner<br />
4 skiver bacon<br />
2 biffer à 180 g<br />
120 g fersk spinat<br />
1 hvitløksfedd<br />
salt<br />
pepper<br />
<br />
sellerirot<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Lag sellerirotfries etter <a href="http://hanseloggretel.blogspot.com/2011/05/osteplser-med-bacon-og-selleri-fries.html">denne</a> oppskriften.<br />
<br />
Rist pinjekjernene i en tørr stekepanne, til de får litt farge. Legg de til side.<br />
<br />
Sprøstek bacon og legg til side.<br />
<br />
Krydre biffene med salt og pepper og stek dem på middels varme til det begynner å piple på oversiden. Snu biffene og stek videre til rosa kjøttsaft pipler frem. Ta biffene ut av panna.<br />
<br />
Fres spinat og finhakket hvitløk raskt i godt med smør i stekepanna. Krydre med litt salt og pepper og tilsett pinjekjernene.<br />
<br />
Server kjøttet oppå spinaten og legg baconet på toppen.<br />
<br />
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<div align="center">* * *</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0_9gqFLfxWN1-YBilyB7fG6WzXS-p2HR8v1kLZLLDYavZoFDt0SjM2Bl2TsDAjxP5mKMX1ow8eS6GZBEydu9ycyGJAksvK8hqwtvxKElSPGlY9-36g45V7BDLmP63Zx6GJPp1nM3l58s/s1600/baconbiff03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR0_9gqFLfxWN1-YBilyB7fG6WzXS-p2HR8v1kLZLLDYavZoFDt0SjM2Bl2TsDAjxP5mKMX1ow8eS6GZBEydu9ycyGJAksvK8hqwtvxKElSPGlY9-36g45V7BDLmP63Zx6GJPp1nM3l58s/s400/baconbiff03.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDUsrLlbqpUsdeCXF1i9ZN3HfSCHq4u9JDv1mqAhtSyMQiQT1N6TwBBc9JsEOKNQKa2Uufmd5TkG9nWTj4DTHQvX0Poi4012bkGEjVU7GIrZReWh_KilvZ7SQOYww2wlevRYg9OyDQy9a/s1600/baconbiff04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDUsrLlbqpUsdeCXF1i9ZN3HfSCHq4u9JDv1mqAhtSyMQiQT1N6TwBBc9JsEOKNQKa2Uufmd5TkG9nWTj4DTHQvX0Poi4012bkGEjVU7GIrZReWh_KilvZ7SQOYww2wlevRYg9OyDQy9a/s400/baconbiff04.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_taxnWiGvqkR0YMfJ5da0D-tFCrKjMPIjAzaKYoeztnekNFxJHDcJA3rPhqW7uot1SgDYIaYmC7zApEpzPuCtIcyyrQCgZYClmPmnWtbtuQCtoK6Weg_h4ADONI-vUxd4T5mP0UUTk90f/s1600/baconbiff05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_taxnWiGvqkR0YMfJ5da0D-tFCrKjMPIjAzaKYoeztnekNFxJHDcJA3rPhqW7uot1SgDYIaYmC7zApEpzPuCtIcyyrQCgZYClmPmnWtbtuQCtoK6Weg_h4ADONI-vUxd4T5mP0UUTk90f/s400/baconbiff05.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuzx0eWf71V370ulVJ4vdF_8Z9JSuEbrQVFwNUb5UZZgvPv5DVZI-K41vRCqD7Q6sQIMY9Ii2RCf-gwVqhHmo7KbK2OHbkSCgFlzqeZvxy-T36ThnB0mHLu-GBYV8FmwT3QtME21hGN2D/s1600/baconbiff06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuzx0eWf71V370ulVJ4vdF_8Z9JSuEbrQVFwNUb5UZZgvPv5DVZI-K41vRCqD7Q6sQIMY9Ii2RCf-gwVqhHmo7KbK2OHbkSCgFlzqeZvxy-T36ThnB0mHLu-GBYV8FmwT3QtME21hGN2D/s400/baconbiff06.jpg" width="400px" /></a></div><div align="center"></div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com2tag:blogger.com,1999:blog-1401598494112712889.post-36200659027989166052011-08-22T01:30:00.000+02:002011-08-22T01:30:58.633+02:00Kjøttboller med paprikasaus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-REm-VNtDWgP3TvlL_KfjdSH_6cLiAsxo6cjg1RqykTqyWiN5R0K8ov5b_2-Tr9KYaMaVkJd-o7N6A0DSOvZibd98ItsDVQNmgdZSlEp_3rNQ9Y_gWeg_BctNSIsAxUOcrbSjia8htr0/s1600/kjottbollepaprika01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-REm-VNtDWgP3TvlL_KfjdSH_6cLiAsxo6cjg1RqykTqyWiN5R0K8ov5b_2-Tr9KYaMaVkJd-o7N6A0DSOvZibd98ItsDVQNmgdZSlEp_3rNQ9Y_gWeg_BctNSIsAxUOcrbSjia8htr0/s400/kjottbollepaprika01.jpg" width="400px" /></a></div><br />
<br />
<em>Jeg har brukt ajvar relish i sausen. Ajvar relish er en krydret saus med paprika som hovedingrediens. Man kan bruke den både varm og kald til kjøtt og pølser, eller som smakstilsetning i sauser og gryter. Den fåes i både sterke og milde varianter, jeg har brukt den milde her. Ajvarsaus fås kjøpt i de fleste velassorterte dagligvarebutikker og i innvandrerbutikker.</em><br />
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4 porsjoner:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16KTegFH4dLKa3rkG5VB2jLBiGtDF1T_Fv9jy79-IvqeaXQNItrCQJl2-vIUjDBFsZ05bws0vsEiGOmDAzbM3WpcrUMiQyOP8Al3rUB7RK3EgI9rHX-701dF0MkdRFp-t7o9dhGzrotvu/s1600/kjottbollepaprika02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16KTegFH4dLKa3rkG5VB2jLBiGtDF1T_Fv9jy79-IvqeaXQNItrCQJl2-vIUjDBFsZ05bws0vsEiGOmDAzbM3WpcrUMiQyOP8Al3rUB7RK3EgI9rHX-701dF0MkdRFp-t7o9dhGzrotvu/s200/kjottbollepaprika02.jpg" width="200px" /></a></div><strong>Ingredienser: </strong><br />
400-500 g kjøttdeig<br />
1 1/2 dl fløte<br />
1 ss soyaprotein (eller lignende)<br />
2 ts oregano<br />
1 ts salt<br />
1/4 ts pepper<br />
1 dl vann<br />
2 dl ajvar relish<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Bland kjøttdeigen med en halv dl fløte, soyaprotein, oregano, salt og pepper. Form farsen til små, runde boller. <br />
<br />
Kok opp resten av fløten sammen med vann og ajvar.<br />
<br />
Legg kjøttbollene i kjelen og la det putre uten lokk i ca 10 minutter.<br />
<br />
<br />
<br />
Server med f.eks squashspagetti.<br />
<br />
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<div align="center">* * *</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oWRHuauBjZRKDFBTZqQrWvLiOc-vB6P8DtY2UJGi_y4YbOWEWotICR1eBx6NjEc38W-aFf5WNKUutKcYZYyjy9pI7vH79c8ERpUY8vAt6hSlhP3lE8a22sgifH24e_FvwHPiEp5Mp0tt/s1600/kjottbollepaprika03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oWRHuauBjZRKDFBTZqQrWvLiOc-vB6P8DtY2UJGi_y4YbOWEWotICR1eBx6NjEc38W-aFf5WNKUutKcYZYyjy9pI7vH79c8ERpUY8vAt6hSlhP3lE8a22sgifH24e_FvwHPiEp5Mp0tt/s400/kjottbollepaprika03.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO_nZ7VfpbkIOffQiP2twUFfXtq1xgKZmylFqP8rfaX599iw-0CbzHRyNJLRvhErPaSQm3hMKm_Hj5HT6Nf7zd2jOuoZJcSXRPRukyVECEHIyVVA4yMTkUlmNAVKWUJMg5awhrTTnCCg1/s1600/kjottbollepaprika04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO_nZ7VfpbkIOffQiP2twUFfXtq1xgKZmylFqP8rfaX599iw-0CbzHRyNJLRvhErPaSQm3hMKm_Hj5HT6Nf7zd2jOuoZJcSXRPRukyVECEHIyVVA4yMTkUlmNAVKWUJMg5awhrTTnCCg1/s400/kjottbollepaprika04.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KQCQQBtx33uQQwJ4kK2Zwr8bIw5qqWUyaYc-KZPkN6Sx5zPx0rkqbGJIEgEOG3nA2MxWtc1H8s8wmGej8oTJsJWUqTTrOMs22KWG-UhfrgsEX0v6aPngLIjSxjjk27_TAXEj59sQWRmS/s1600/kjottbollepaprika05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KQCQQBtx33uQQwJ4kK2Zwr8bIw5qqWUyaYc-KZPkN6Sx5zPx0rkqbGJIEgEOG3nA2MxWtc1H8s8wmGej8oTJsJWUqTTrOMs22KWG-UhfrgsEX0v6aPngLIjSxjjk27_TAXEj59sQWRmS/s400/kjottbollepaprika05.jpg" width="400px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dIxkHYObOLw51JgtWMalR8fOeJ2Q-zyqvfUkILTCp8qnDrPJbJphXzjm8xsMzSQ0GltWRPWnigWcoKra9tDnAIvKrHjv9H-yYSwkP1nkN6AT8w9NhnUCdqswJA26l6ZbbkXibDEfFPof/s1600/kjottbollepaprika07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dIxkHYObOLw51JgtWMalR8fOeJ2Q-zyqvfUkILTCp8qnDrPJbJphXzjm8xsMzSQ0GltWRPWnigWcoKra9tDnAIvKrHjv9H-yYSwkP1nkN6AT8w9NhnUCdqswJA26l6ZbbkXibDEfFPof/s400/kjottbollepaprika07.jpg" width="400px" /></a></div><div align="center"></div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com2tag:blogger.com,1999:blog-1401598494112712889.post-77155442724292821352011-08-21T00:10:00.000+02:002011-08-21T00:10:24.717+02:00Squashspagetti med kylling og sopp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim76eaTa4NHsF8diqqcabLkxH0cnUm1k23Er-NSqbvFXIKBjNsr_ICN3WC_PjtlBPbWsonGsLPX6Ei3txS3TrhHW-p9FFM29ezYwISN_lZOATM6OHPGnOGNXvSQt2byc-LDSFfXXY7dIuI/s1600/kyllingsopp01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim76eaTa4NHsF8diqqcabLkxH0cnUm1k23Er-NSqbvFXIKBjNsr_ICN3WC_PjtlBPbWsonGsLPX6Ei3txS3TrhHW-p9FFM29ezYwISN_lZOATM6OHPGnOGNXvSQt2byc-LDSFfXXY7dIuI/s400/kyllingsopp01.jpg" width="400px" /></a></div><br />
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<em>Det ble en lang sommerferie, ikke bare fra bloggen men også fra lavkarbokostholdet. Kroppen min har ikke satt pris på høykarbomat, kiloene har sneket seg på og leddene har verket. De siste to ukene har jeg kuttet ned på karbohydrater og kroppen har det allerede mye bedre. </em><em>At jeg aldri lærer!</em><br />
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2 porsjoner:<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoC0m1jzddop35n_RKzYU4npPpyLexckkbU441eQC7qIOdt-H_gGD72ozh6_fIl4Ix0Yao67FZn4dYaVGH0TSpTXeF60f0NJYgtDfvgGRtoOIPfavFY7Zmzy6I0cA2kUX9G8GwEygmyMu/s1600/kyllingsopp02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfoC0m1jzddop35n_RKzYU4npPpyLexckkbU441eQC7qIOdt-H_gGD72ozh6_fIl4Ix0Yao67FZn4dYaVGH0TSpTXeF60f0NJYgtDfvgGRtoOIPfavFY7Zmzy6I0cA2kUX9G8GwEygmyMu/s200/kyllingsopp02.jpg" width="200px" /></a><strong>Ingredienser:</strong></div>2 kyllingfileter<br />
1 squash<br />
soppblanding*<br />
1-2 dl fløte<br />
salt<br />
pepper<br />
2 vårløk<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Skjær kyllingfiletene i biter og stek bitene ved sterk varme. Legg kjøttet til side.<br />
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Strimle squashen med et juliennejern/grønnsaksstrimler, eller ved å skjære tynne skiver med en ostehøvel og deretter skjære skivene i tynne strimler. Ikke bruk den myke kjernen/frøene i midten av squashen. Stek strimlene ved middels varme i noen minutter og fordel det deretter på to tallerkener.<br />
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Stek soppen på sterk varme. Ha kjøttet tilbake i panna sammen med soppen og hell over fløte. Smak til med salt og pepper. La blandingen putre et par minutter før du har det over squashen på tallerkenene. Strø over hakket vårløk.<br />
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<em><strong>*)</strong> Jeg brukte 250 g frossen soppblanding fra Eldorado. Har du fersk sopp er det mye bedre, og skulle du ha tilgang på selvplukket er jo det aller best.</em><br />
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<em><strong>Kilde/inspirasjon:</strong> Baksiden av Eldorado's soppblanding.</em><br />
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<div align="center">* * * </div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2yGu-ttHeheXEdKywu5RSfq_LYFb3qaSCmy3I2M1sMy0hyphenhyphenGlEsCuofSixfZhz8-qiKYR8AYswrS1DIUPNAg3DlGoCt-NG9bfa7bMDLvT0QdKmChax2dnux0NqVEYbFxTfW3C3GEi3jMG/s1600/kyllingsopp03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2yGu-ttHeheXEdKywu5RSfq_LYFb3qaSCmy3I2M1sMy0hyphenhyphenGlEsCuofSixfZhz8-qiKYR8AYswrS1DIUPNAg3DlGoCt-NG9bfa7bMDLvT0QdKmChax2dnux0NqVEYbFxTfW3C3GEi3jMG/s400/kyllingsopp03.jpg" width="400px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFsE2vnSy2Ndue11EGrMVWJOuzzzoZecbouORlomKssJKllTpGBWssqcKONh5XClCaQBvtwlH1cjPJcW8vXkkqdYXcGJOhBDcqK8SM9EEVYDagB8ACkwGaqEMP8sVhJ4m5EMv_uQgX6ta/s1600/kyllingsopp06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFsE2vnSy2Ndue11EGrMVWJOuzzzoZecbouORlomKssJKllTpGBWssqcKONh5XClCaQBvtwlH1cjPJcW8vXkkqdYXcGJOhBDcqK8SM9EEVYDagB8ACkwGaqEMP8sVhJ4m5EMv_uQgX6ta/s400/kyllingsopp06.jpg" width="400px" /></a></div><div align="center"></div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com9tag:blogger.com,1999:blog-1401598494112712889.post-86491663428839656272011-06-20T09:48:00.000+02:002011-06-20T09:48:49.714+02:00Sitron- og limefromasj med jordbær- og rabarbrakompott<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJzWSxaNFCKd74DXMjpy2mPiuAj00Uesajbgysn6hUN3szByyNvv9nOAPzo1WGiAnzi7tgq7FpYLK7_PnfPQNWrHXpYTERlEwK2ZUOiuFd3c_dwPXpt8w1mC5AM-449MQSa7dYsRgAYn/s1600/limerabarbra01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJzWSxaNFCKd74DXMjpy2mPiuAj00Uesajbgysn6hUN3szByyNvv9nOAPzo1WGiAnzi7tgq7FpYLK7_PnfPQNWrHXpYTERlEwK2ZUOiuFd3c_dwPXpt8w1mC5AM-449MQSa7dYsRgAYn/s400/limerabarbra01.jpg" width="400px" /></a></div><br />
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4 porsjoner:<br />
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<strong>Ingredienser:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4xmScxp1wLaWfEEYSN5GKNZVAH_gedZxPdwqXqOuRHOw62mAEiW-tVpmfsuhiqOqP_M0h8ZifeKDV_dNMx8dYSHB2ZtW_fQsnIxqNMTW3jd_XlXvrh3bsQdD4_WdSrulEIAAqAyezhcy/s1600/limerabarbra02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy4xmScxp1wLaWfEEYSN5GKNZVAH_gedZxPdwqXqOuRHOw62mAEiW-tVpmfsuhiqOqP_M0h8ZifeKDV_dNMx8dYSHB2ZtW_fQsnIxqNMTW3jd_XlXvrh3bsQdD4_WdSrulEIAAqAyezhcy/s200/limerabarbra02.jpg" width="200px" /></a></div><em>Sitron- og limefromasj: </em><br />
1/2 sitron, revet skall og saft<br />
1 lime, revet skall og saft<br />
3 plater gelatin<br />
1 egg<br />
1 1/2 dl fløte<br />
1/2-3/4 dl sukrin<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwKn8LiS5CMkQ3Rg04TR11InU2c8juQYxLcs2qyXHF2Pd8nc0lD_Y2oeo7Htl5Q3CmCCQIWydgI9dC0UnalnF2AdeEcnRs5BbaR-e05P4co_FfMfsFp9t-kRmKCnA_yeuc0dWz3b2xw7S/s1600/limerabarbra03.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMwKn8LiS5CMkQ3Rg04TR11InU2c8juQYxLcs2qyXHF2Pd8nc0lD_Y2oeo7Htl5Q3CmCCQIWydgI9dC0UnalnF2AdeEcnRs5BbaR-e05P4co_FfMfsFp9t-kRmKCnA_yeuc0dWz3b2xw7S/s200/limerabarbra03.jpg" width="200px" /></a></div><br />
<em>Jordbær- og rabarbrakompott:</em> <br />
150-200 g rabarbra<br />
1/2 l jordbær<br />
1/2-3/4 dl sukrin<br />
1/2 vaniljestang, frøene<br />
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<strong>Fremgangsmåte:</strong><br />
Riv skallet (ikke det hvite) og press ut saften av sitron og lime.<br />
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Legg gelatinplatene i kaldt vann i ca 5 minutter.<br />
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Skill eggehvite og plomme.<br />
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Pisk eggehviten stiv, og pisk deretter kremfløten stiv.<br />
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Pisk eggeplomme og sukrin til en lys krem. Tilsett skall og saft fra sitron og lime.<br />
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Ha gelatinbladene over i en kjele og smelt de på lav varme. Hell den smeltede gelatinen sakte i eggeplommeblandingen samtidig som du pisker.<br />
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Vend deretter inn først kremen og så eggehviten ved hjelp av en slikkepott.<br />
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Fordel fromasjen i fire porsjonsformer og sett den kjølig i 3-4 timer.<br />
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Rens rabarbraen og jordbærene. Skjær rabarbraen i centimeterstore biter og jordbærene i skiver.<br />
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Ha rabarbraen i en kjele og ha i vann så det akkurat dekker bitene. Kok opp og la koke i 2-3 minutter. Hell så av vannet.<br />
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Tilsett sukrinen og frøene fra vaniljestangen. La småkoke til sukrinen har smeltet.<br />
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Ta kjelen av varmen og tilsett jordbærene. Rør godt.<br />
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Avkjøl kompotten i kjøleskapet før du fordeler den over fromasjen.<br />
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<div align="center">* * *</div><div align="center"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdFf7CVs2wZrj8jdyvL4oz47r_Ug9wuRn_Uu4kJC0yyLuwi7CDL3Zwu0hk3O4zhLtl71BED3R69njDSJYZKsug7Ck5LGwXOIFYeGhcKt8Lma9ehjqCzVDERiTRL26UU0TWT-GWfkrVjit/s1600/limerabarbra09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdFf7CVs2wZrj8jdyvL4oz47r_Ug9wuRn_Uu4kJC0yyLuwi7CDL3Zwu0hk3O4zhLtl71BED3R69njDSJYZKsug7Ck5LGwXOIFYeGhcKt8Lma9ehjqCzVDERiTRL26UU0TWT-GWfkrVjit/s400/limerabarbra09.jpg" width="400px" /></a></div><div align="center"><br />
</div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com9tag:blogger.com,1999:blog-1401598494112712889.post-1404234564174658222011-06-04T13:33:00.002+02:002011-06-04T13:39:03.634+02:00Salamimuffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RlVp0xpMYRRqfbzIFDxA11MITblV5XB7zzzK4StgNeva_60rrtCuUGv39uJB1HK60aAeknaGu333l4BC37A7owgAE7c40cFy-sE5fg1iadFP_FGEjbXTR8dtqcp5N443p2gTHQ2YaLW7/s1600/salamimuffins01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RlVp0xpMYRRqfbzIFDxA11MITblV5XB7zzzK4StgNeva_60rrtCuUGv39uJB1HK60aAeknaGu333l4BC37A7owgAE7c40cFy-sE5fg1iadFP_FGEjbXTR8dtqcp5N443p2gTHQ2YaLW7/s400/salamimuffins01.jpg" t8="true" width="400px" /></a></div><br />
<br />
12 stykker:<br />
<br />
<strong>Ingredienser:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfGh0ZQwaHy1gWYgPcLIyRcUakIlNcFsEPvvUlf81p0VAjQLIQPkNLzn4FnloaOA4SkStuKW0oWKo1plxnBEujseRYADkhjvLrTXHU3tVUjqhtOKeFq6sQ1rMejsm2XG3fhQGLEzbl5xm/s1600/salamimuffins02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfGh0ZQwaHy1gWYgPcLIyRcUakIlNcFsEPvvUlf81p0VAjQLIQPkNLzn4FnloaOA4SkStuKW0oWKo1plxnBEujseRYADkhjvLrTXHU3tVUjqhtOKeFq6sQ1rMejsm2XG3fhQGLEzbl5xm/s200/salamimuffins02.jpg" t8="true" width="200px" /></a></div>12 skiver salami <br />
200 g kremost<br />
2 egg<br />
1 ts oregano<br />
3/4 ts hvitløkspulver<br />
50 g tomatsaus*<br />
50 g hakket paprika<br />
3 dl revet ost<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Ha salamiskivene i 12 små muffinsformer. Jeg har muffinsformene i et muffinsbrett, om du lager dem uten burde du bruke doble former.<br />
<br />
Visp kremosten myk og glatt, gjerne med en elektrisk mikser. Pisk deretter inn egg, hvitløkspulver og oregano til en glatt masse.<br />
<br />
Rør inn tomatsaus, paprika og ca halvparten av osten for hånd.<br />
<br />
Fordel blandingen i muffinsformene, ca en spiseskje i hver, og strø over resten av osten.<br />
<br />
Stek muffinsene i ca 20 minutter ved 175 grader, til de er gyldne på toppen.<br />
<br />
La hvile i noen minutter før du tar dem ut av formen.<br />
<br />
<br />
<em>*Jeg brukte denne </em><a href="http://minlavkarbomat.blogspot.com/2011/01/enkel-pizzasaus.html"><em>tomatsausen</em></a><em>, som jeg hadde ferdiglaget i fryseren.</em><br />
<br />
<br />
<div align="center">* * *</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYIFzGqK_l3THley2gumnmC9YMlzlw9WQqG-hRy8dZmvvx07D4s2sSVDQjhHLRaeCvBa3Y3nbLjj2Kc0V81XnEZpox1_3DilGDGiFe5-c54AXvkMNS7EzOMlFG_J0SGb5_1CDoVfVadLa/s1600/salamimuffins03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYIFzGqK_l3THley2gumnmC9YMlzlw9WQqG-hRy8dZmvvx07D4s2sSVDQjhHLRaeCvBa3Y3nbLjj2Kc0V81XnEZpox1_3DilGDGiFe5-c54AXvkMNS7EzOMlFG_J0SGb5_1CDoVfVadLa/s400/salamimuffins03.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VVAJqHeOHq6MJsvct7qdkpW-r-RxiYO3SPEzUR2xOfU-6cfPJD3BBSjibJg-_3SxUkd9hCeteQBhD4dnhCRFKQ_d2-oVybJMcygXOfAyUf1RRywsy9gNRAOZakaOIoKbYGOho1iChkJp/s1600/salamimuffins04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4VVAJqHeOHq6MJsvct7qdkpW-r-RxiYO3SPEzUR2xOfU-6cfPJD3BBSjibJg-_3SxUkd9hCeteQBhD4dnhCRFKQ_d2-oVybJMcygXOfAyUf1RRywsy9gNRAOZakaOIoKbYGOho1iChkJp/s400/salamimuffins04.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXCyvJ4mDd5SzTCWbD3QSaTI7ZPWcIiaDMxC6SLs4qVsyUYuaJRN1yiwg2ca6LoLzqtmLH4TacZR8_R7-yIdUaBYmdDMjkhwXVUnsMeZgvAeDTTrA8I0H6oCXpGIlNLqgtIg71cN8hlFM/s1600/salamimuffins05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXCyvJ4mDd5SzTCWbD3QSaTI7ZPWcIiaDMxC6SLs4qVsyUYuaJRN1yiwg2ca6LoLzqtmLH4TacZR8_R7-yIdUaBYmdDMjkhwXVUnsMeZgvAeDTTrA8I0H6oCXpGIlNLqgtIg71cN8hlFM/s400/salamimuffins05.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRhPTdo2XkBjkKtWgpjyRTx_1opHw6y5J3y3yt3qoILpwEoQTX6RyNIM70iEmQeFkyqtSrbp70nJZEV8wYQlDaaNo-k1Rpsspnj6X9jmjl8Pi8fR2bOGvQXIbGiS8F9v3Cix4OqzkSUeA/s1600/salamimuffins06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRhPTdo2XkBjkKtWgpjyRTx_1opHw6y5J3y3yt3qoILpwEoQTX6RyNIM70iEmQeFkyqtSrbp70nJZEV8wYQlDaaNo-k1Rpsspnj6X9jmjl8Pi8fR2bOGvQXIbGiS8F9v3Cix4OqzkSUeA/s400/salamimuffins06.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsAJpamh6luaSeXV-ZK8WpptiT7R1iUnqVYc8A0zKBKy9R_J4HkOLVqicS5yrmZr6CC8oyWh666YfGeOiKqSdWlXdgUsOZ58OOiS9WWgxLlpu4O1aPijd6Op-wFV2CKyP9QW416q5T078/s1600/salamimuffins07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsAJpamh6luaSeXV-ZK8WpptiT7R1iUnqVYc8A0zKBKy9R_J4HkOLVqicS5yrmZr6CC8oyWh666YfGeOiKqSdWlXdgUsOZ58OOiS9WWgxLlpu4O1aPijd6Op-wFV2CKyP9QW416q5T078/s400/salamimuffins07.jpg" t8="true" width="400px" /></a></div><div align="center"><br />
</div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com19tag:blogger.com,1999:blog-1401598494112712889.post-512738552253697232011-05-29T19:44:00.001+02:002011-05-29T20:04:36.721+02:00Laks med ostelokk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4EDkVWdpBjSmhPVPNiQTB0OXRWmSbhE0p0TGzXpLgRyeJQymJZfCFONaRXoMgho585wsZgQFVUKpT1qo6SAbI5Tw-It7PsUZok6i0RWn8lT2K1iWxNFkQWfU2fmGYitaQNt82DRkIrB1/s1600/laksostelokk01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4EDkVWdpBjSmhPVPNiQTB0OXRWmSbhE0p0TGzXpLgRyeJQymJZfCFONaRXoMgho585wsZgQFVUKpT1qo6SAbI5Tw-It7PsUZok6i0RWn8lT2K1iWxNFkQWfU2fmGYitaQNt82DRkIrB1/s400/laksostelokk01.jpg" t8="true" width="400px" /></a></div><br />
<br />
4 porsjoner:<br />
<br />
<strong>Ingredienser:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5FfShBW04EfRLBpPLNdgNWUuj5vRMjf1mYztscKplnfq5bgcnw0REb82smOBKCTTh55UgsN42n52NzvYTUyHaSvlb2EUg19tCSg624jXbAL7fAUCdsgWMLkKRPFNJsW7Z2ROMeCFINGb/s1600/laksostelokk02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5FfShBW04EfRLBpPLNdgNWUuj5vRMjf1mYztscKplnfq5bgcnw0REb82smOBKCTTh55UgsN42n52NzvYTUyHaSvlb2EUg19tCSg624jXbAL7fAUCdsgWMLkKRPFNJsW7Z2ROMeCFINGb/s200/laksostelokk02.jpg" t8="true" width="200px" /></a></div>500 g laksefilet <br />
1/2 squash i terninger<br />
1/2 purre i ringer<br />
2 dl creme fraiche<br />
1/4 ts cayennepepper<br />
1/2 ts paprikapulver<br />
salt<br />
pepper<br />
100 g revet ost<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Legg fisken i en ildfast form. Fordel squash og purre over.<br />
<br />
Bland sammen creme fraiche, cayennepepper og paprikapulver i en liten bolle, og smak til med salt og pepper. Fordel blandingen jevnt over fisk og grønnsaker i den ildfaste formen.<br />
<br />
Strø over revet ost.<br />
<br />
Stek i ovnen ved 200 grader i ca 20 minutter.<br />
<br />
<br />
<em>Server med f.eks dampkokt blomkål og brokkoli eller en grønn salat.</em><br />
<br />
<br />
<div align="center">* * *</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nms6qxukmM4hNAtJc-rFkT0-DHZSAsyHMevKU1fT0GLVHFRwAic_4e_ZUjZDfg11vKcOj0Gp-n5l0G7J3kA5YGKFTAlUGH8nA6Tc6imSm4C2rsLOD26p0gsRlJ0qKX-OchU3WWqKmjTE/s1600/laksostelokk03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nms6qxukmM4hNAtJc-rFkT0-DHZSAsyHMevKU1fT0GLVHFRwAic_4e_ZUjZDfg11vKcOj0Gp-n5l0G7J3kA5YGKFTAlUGH8nA6Tc6imSm4C2rsLOD26p0gsRlJ0qKX-OchU3WWqKmjTE/s400/laksostelokk03.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhj06F8YRm-MdZzjvsPmhcXOufxdjR5wufzSrTSuAyOxLbu7Z0JrAsAiPktLaTeKti6upIPC9oaRA6xn3ZSwozSzQoSfZ3fkuq_cXqg7bvMXmAvuYqmgpcy1VIodgo7SXVVLgUzeendq9/s1600/laksostelokk04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhj06F8YRm-MdZzjvsPmhcXOufxdjR5wufzSrTSuAyOxLbu7Z0JrAsAiPktLaTeKti6upIPC9oaRA6xn3ZSwozSzQoSfZ3fkuq_cXqg7bvMXmAvuYqmgpcy1VIodgo7SXVVLgUzeendq9/s400/laksostelokk04.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-ybtn8BLJfCToM4QrexrTsuIPOEI6t8Vbf9hjl-i1m-3ug2FrFIGxC1vn0EyhklbHxKskzZ17ulJshpiFB_WhrveiNlmE6APtB6118bQ9sx6RZsdMIXdI6ntA9dyPAGFrhsaK004KMK_/s1600/laksostelokk05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-ybtn8BLJfCToM4QrexrTsuIPOEI6t8Vbf9hjl-i1m-3ug2FrFIGxC1vn0EyhklbHxKskzZ17ulJshpiFB_WhrveiNlmE6APtB6118bQ9sx6RZsdMIXdI6ntA9dyPAGFrhsaK004KMK_/s400/laksostelokk05.jpg" t8="true" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfBjbFGZhNMR7VE1oTQvgdOpro6ho1D-6Y8FkyuMMAu9VlF_LyRnC43ilf4tXl1ANggQqBvCHTzrD_o5BNEGMycybUtt-tMwbR8BXpCNdHwPLexC5is4G-HXnKeS97PiiJqPYiguMMWwa/s1600/laksostelokk06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfBjbFGZhNMR7VE1oTQvgdOpro6ho1D-6Y8FkyuMMAu9VlF_LyRnC43ilf4tXl1ANggQqBvCHTzrD_o5BNEGMycybUtt-tMwbR8BXpCNdHwPLexC5is4G-HXnKeS97PiiJqPYiguMMWwa/s400/laksostelokk06.jpg" t8="true" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">* * *<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfBjbFGZhNMR7VE1oTQvgdOpro6ho1D-6Y8FkyuMMAu9VlF_LyRnC43ilf4tXl1ANggQqBvCHTzrD_o5BNEGMycybUtt-tMwbR8BXpCNdHwPLexC5is4G-HXnKeS97PiiJqPYiguMMWwa/s1600/laksostelokk06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div align="center"></div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com6tag:blogger.com,1999:blog-1401598494112712889.post-86127048530877333522011-05-22T22:16:00.000+02:002011-05-22T22:16:24.968+02:00Kjøttdeigrull i bacon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicn1Et8XP4rr4tByijTTB8FyM8JHRZLUAHzUmAU_jxJmYVhW7KE8yJ0A0okzwhYMhFXpm4_E7KDr8Ztu9Vbi0XWya9UAD3g0AzEqRZVJn59LSOSgD0QQ6ehFXxKzArqFYnM6Gf1biwZ_X/s1600/kjttdeigrull01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicn1Et8XP4rr4tByijTTB8FyM8JHRZLUAHzUmAU_jxJmYVhW7KE8yJ0A0okzwhYMhFXpm4_E7KDr8Ztu9Vbi0XWya9UAD3g0AzEqRZVJn59LSOSgD0QQ6ehFXxKzArqFYnM6Gf1biwZ_X/s400/kjttdeigrull01.jpg" width="400px" /></a></div><br />
<br />
<br />
4 porsjoner:<br />
<br />
<strong>Ingredienser:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqGxDYbIFFXELnLox9T2lp5tGUKt1Cl9K4p5gu_q_UF4TPxZgiPLqaE7jzL0YUHHxgtti1tqi1tjVVMZjhUIgpIpN9LfKv1BHgwyeoTY6gbEo54Y_HfMammIedokdND93lp8bQiWsDGQx/s1600/kjttdeigrull02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqGxDYbIFFXELnLox9T2lp5tGUKt1Cl9K4p5gu_q_UF4TPxZgiPLqaE7jzL0YUHHxgtti1tqi1tjVVMZjhUIgpIpN9LfKv1BHgwyeoTY6gbEo54Y_HfMammIedokdND93lp8bQiWsDGQx/s200/kjttdeigrull02.jpg" width="200px" /></a></div>800 g kjøttdeig <br />
2 ts salt<br />
1 ts pepper<br />
2 egg<br />
2-3 finhakket sjalottløk<br />
2 ts tørket persille<br />
1 hardkokt egg i biter<br />
50-100 g ost i terninger<br />
16 skiver bacon<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Bland kjøttdeigen sammen med salt, pepper, egg, sjalottløk og persille. Tilsett hardkokt egg og osteterninger og vend det inn i deigen.<br />
<br />
Del farsen i 8 biter og rull hver bit til avlange boller. Pakk hver kjøttdeigrull inn i to skiver bacon.<br />
<br />
Brun rullene i stekepanna før du lar dem trekke ferdig i ovnen, ved 175 grader, i ca 30 minutter.<br />
<br />
<br />
<em>Her har jeg servert kjøttdeigrullene sammen med brokkoli og fløtesaus. Sausen har jeg laget ved å koke ut pannen med fløte. La det putre i ca 10 minutter til sausen tykner og smak til med soyasaus og ev. salt og pepper.</em><br />
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</div><div align="center">* * *</div>Anonymoushttp://www.blogger.com/profile/14096544929794439920noreply@blogger.com13tag:blogger.com,1999:blog-1401598494112712889.post-25028723128782610562011-05-17T23:56:00.004+02:002011-06-04T14:34:52.355+02:00Jordbærfromasjkake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqsSq8g0_u9nrmFRYpWOAVuS2G_8PY1cOH8i_JAnXAlB8xTJ5k0Nk0RhLFV310WveKCkve9XNGCNv2fQT5qi59NIitljDaKz4ZxbxafPDnAgAINup_l84ShXvUwr4chreliX4iyiAwJ7j/s1600/Jordb%25C3%25A6rfromasjkake01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqsSq8g0_u9nrmFRYpWOAVuS2G_8PY1cOH8i_JAnXAlB8xTJ5k0Nk0RhLFV310WveKCkve9XNGCNv2fQT5qi59NIitljDaKz4ZxbxafPDnAgAINup_l84ShXvUwr4chreliX4iyiAwJ7j/s400/Jordb%25C3%25A6rfromasjkake01.jpg" width="400px" /></a></div><br />
<div style="text-align: center;">Håper alle har hatt en super 17. mai feiring i dag!</div><br />
<br />
<em>Jeg serverte denne deilige kaken med masse smak av jordbær. Kakebunnen er laget etter oppskrift fra </em><a href="http://sunnfamilie.net/2011/03/09/lavkarbo-bl%c3%b8tekake/"><em>En sunn familie</em></a><em>, med noen små endringer. Jordbærfromasjen er laget med sukkerfri strawberry-banana-gele fra Jello (kjøpt i Sverige) men den kan også lages med jordbærgele fra Eldorado. Om du bruker Eldorado sin gele, kan det hende du må bruke litt andre mengder av vann og kremfløte. Følg oppskriften på fromasj som står bak på posen.</em><br />
<br />
<br />
<strong>Ingredienser:</strong><br />
<em>Kakebunn: </em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQlcrzaVEnKwUo4QnEMA3YZLlxPQFSCmqdQmKJYPpfh8ChtrgRNHb2J-j3TbHZhFQx9WGiyvjgDAcNQadg69QI-EYMu6IAfNE5Dh8LBa3o8JVAXtAmXZHtAgsdH4E8uVcUwKoObTejOml/s1600/jordb%25C3%25A6rfromasjkake02.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQlcrzaVEnKwUo4QnEMA3YZLlxPQFSCmqdQmKJYPpfh8ChtrgRNHb2J-j3TbHZhFQx9WGiyvjgDAcNQadg69QI-EYMu6IAfNE5Dh8LBa3o8JVAXtAmXZHtAgsdH4E8uVcUwKoObTejOml/s200/jordb%25C3%25A6rfromasjkake02.jpg" width="200px" /></a>100 g smeltet smør</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50 g sukrin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 ts flytende søtning</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50 g kokosmel</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50 g mandelmel</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 ts bakepulver</div>2 ts fiberhusk<br />
noen dråper vaniljeextract/essens<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuVQ-Pnt9Gm3QbcoxWnhI6peWSXrQR8QbT6xwx5Gpi86MfXs0a8USuznkzosj_exj-89-vK9UQhyphenhyphenXvQhsO6yidXyK3z1SAVGLqkFh9fv2CMGKrV7G6wFDH6MB_EP4UV8wSsGBIRWA-tTM/s1600/jordb%25C3%25A6rfromasjkake03.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuVQ-Pnt9Gm3QbcoxWnhI6peWSXrQR8QbT6xwx5Gpi86MfXs0a8USuznkzosj_exj-89-vK9UQhyphenhyphenXvQhsO6yidXyK3z1SAVGLqkFh9fv2CMGKrV7G6wFDH6MB_EP4UV8wSsGBIRWA-tTM/s200/jordb%25C3%25A6rfromasjkake03.jpg" width="200px" /></a><em>Fyll:</em></div>2 pk jordbærgelepulver <br />
6 dl vann<br />
4 dl kremfløte<br />
1 kurv friske jordbær<br />
<br />
<em>Pynt:</em><br />
1 dl kremfløte<br />
<br />
<br />
<strong>Fremgangsmåte:</strong><br />
Smelt smøret og avkjøl det.<br />
<br />
Pisk egg og sukrin til eggedosis. Ha i smøret og resten av ingrediensene og vend dette godt inn i eggedosisen.<br />
<br />
Ha deigen i en rund form (ca 23-24 cm i diameter), gjerne med bakepapir i bunnen. Stek ved 180 grader på rist midt i ovnen i 20-30 minutter. Avkjøl kaken helt i formen.<br />
<br />
Kok opp vannet til fromasjen og rør ut gelepulveret i det kokende vannet. Avkjøl geleen til den er helt kald, men fremdeles flytende. <br />
<br />
Pisk fløten til krem og bland kremen sammen med den avkjølte geleen. Del halvparten av jordbærene i biter og vend det inn i fomasjen.<br />
<br />
Ta kakebunnen ut av formen og fjern bakepapiret. Del bunnen i to, og ha den ene halvdelen på et kakefat. Fest kakeformringen rundt kakebunnen.<br />
<br />
Hell halvparten av jordbærfromasjen over kakebunnen og legg deretter den andre kakebunnen over. Dekk med resten av fromasjen og pynt med resten av de friske jorbærene. Sett kaken i kjøleskapet i minst fire timer (gjerne over natten).<br />
<br />
Når fromasjen har stivnet løsner du kakeringen fra kaken ved hjelp av en tynn kniv. Pisk kremfløten til en luftig krem og smør den langs kanten av kaken. La kaken stå i kjøleskapet frem til servering.<br />
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