tag:blogger.com,1999:blog-20614863698955013622024-03-20T11:16:00.520+01:00Kokeboka mi"Jeg har aldri møtt en kalori, som jeg ikke liker"Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.comBlogger281125tag:blogger.com,1999:blog-2061486369895501362.post-21260960530203430282023-05-11T21:42:00.002+02:002023-05-11T21:45:47.625+02:00Truls sin bursdagskake<p><i>Vi liker kolleger som har med sjokoladekake på jobb, og spesielt når kaka er så himmelsk god som denne. Kaka bør lages et par dager i forveien, den blir bare bedre om den får stå og godgjøre seg litt.</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyP1JK-mzmtlAj7M-2DAc-q9gJcfY8_jCgwp4K6Ke68RfZisY54E9L-qcZ2UJHiY3MYl9BOpkUMkgG-88-aP9v7DRHdN6yKI3dV18gn5NhuT9fSH4dSgOBpJXzr9jhrm98oDl60eFNjWU15HIjEIkgIpthLH31vcy5Jpj2_LEFFYPa2KTzc5xNMkZHA/s640/IMG_9359.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyP1JK-mzmtlAj7M-2DAc-q9gJcfY8_jCgwp4K6Ke68RfZisY54E9L-qcZ2UJHiY3MYl9BOpkUMkgG-88-aP9v7DRHdN6yKI3dV18gn5NhuT9fSH4dSgOBpJXzr9jhrm98oDl60eFNjWU15HIjEIkgIpthLH31vcy5Jpj2_LEFFYPa2KTzc5xNMkZHA/w640-h480/IMG_9359.jpg" width="640" /></a></div><br /><p><b>Kake:</b></p><p>200 g melange margarin<br />4 ss kakao<br />2 1/4 dl vann</p><p>4,5 dl sukker<br />4,5 dl mel<br />2,5 ts salt<br />1 ts natron</p><p>1,5 dl lettrømme<br />2 egg<br /><br /></p><p><b>Glasur:</b></p><p>100 g melange margarin<br />6 ss melk<br />1 ts vaniljesukker<br />350 g melis</p><p><br /></p><p>Varm margarin, kako og vann til margarinen er smeltet.</p><p>Bland det tørre i en bolle.</p><p>Bland lettrømme og egg.</p><p>Hell margarinblandingen i det tørre og rør rundt. Rør inn lettrømmen og egg.</p><p>Stekes midt i ovnen på 200 grader i ca 25 min.</p><p><br /></p><p>Smelt margarinen i en kjele. Ha i resten av ingrediensene og rør til en glatt og blank glasur.</p><p>Stikk hull i kaka med et grillspyd slik at fyllet kan trekke ned i kaka.<br />Glasuren helles over kaka mens den er varm.<br />La kaka være i springforma (ellers renner mestparten av glasuren av) og hell glasuren over.<br /><br /></p><p>Hvis du ønsker å ha glasur på siden av kaken, så må det enten smøres på etter at fyllet på toppen er stivnet. Eller ta av springforma etter at glasuren har stivnet littt, da vil glasuren renne ned langs sidene. Pass på at sprinforma står på et stekebrett eller lignende fordi det vil renne av kaka. Flytt kaka til et kakefat før den er stivnet helt (kaka på bildet ble flyttet etter at fyllet var stivnet, så da ble det en del sprekker i glasuren)</p><p><br /></p><p><a href="https://damesykkel.blogspot.com/" target="_blank"><span style="color: white;">Dame (på) sykkel (damesykkel.blogspot.com)</span></a></p><p><br /></p><p><br /></p>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-46809841907289849282022-07-04T10:06:00.002+02:002022-07-04T10:06:46.789+02:00Muffins med epler og yoghurt<p><i>Når kjøleskapet viser seg å inneholde yoghurt utgått på dato, epler som begynner å bli myke og litt fro mye smør, ja da blir det muffins.</i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9E1nWz7K2Taayupb9be_JAUr_TNptaz0LLpZrgpN5VFXRAkJHJmM0UNXefuMPfdny0ATB9UrqG_lRVDb637AO8fumGoLepNKGkSO-PSMGdfb2eSxqdYIANmx8vzLYcgzHKMefZ9Rcuah6cvRDiwkRzsFBwgPYoeir9SKYn8zMzpQBazBwKvQUpx4zA/s1440/107DBA3A-DFD6-421D-8D1E-31E6A134C5E2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9E1nWz7K2Taayupb9be_JAUr_TNptaz0LLpZrgpN5VFXRAkJHJmM0UNXefuMPfdny0ATB9UrqG_lRVDb637AO8fumGoLepNKGkSO-PSMGdfb2eSxqdYIANmx8vzLYcgzHKMefZ9Rcuah6cvRDiwkRzsFBwgPYoeir9SKYn8zMzpQBazBwKvQUpx4zA/w640-h640/107DBA3A-DFD6-421D-8D1E-31E6A134C5E2.JPG" width="640" /></a></div><br /><p></p><p><span style="font-family: inherit;">Antall: glemte å telle, men svær porsjon, så 40 stk?</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">6 egg</span></p><p><span style="font-family: inherit;">4 dl sukker</span></p><p><span style="font-family: inherit;">3 beger yoghurt</span></p><p><span style="font-family: inherit;">4 små epler, skrellet og revet</span></p><p><span style="font-family: inherit;">300 g smør, smeltet</span></p><p><span style="font-family: inherit;">100 g sammalt hvete</span></p><p><span style="font-family: inherit;">100 g havregryn</span></p><p><span style="font-family: inherit;">4 ts bakepulver</span></p><p><span style="font-family: inherit;">ca 500 g hvetemel <i>- her må du se an hvor tykk røra blir</i></span></p><p><span style="font-family: inherit;">strø litt kanel på toppen av hver muffins</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">Bland egg og sukker. Rør inn ingrediensene en etter en.</span></p><p><span style="font-family: inherit;">Stekes på 170 grader i ca 15-25 min</span></p><p><span style="font-family: inherit;">Steketiden varierer avhengig av hvor store muffinsformer du bruker. Sjekk underveis. <i>(Jeg bruker 15 min på de minste, 20 på store og 25 på "brødformene")</i></span></p>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-65663877779117628022020-09-21T20:01:00.001+02:002020-09-21T20:02:18.288+02:00Bananpannekaker<p><i> Når man har benken full av brune bananer som ingen spiser :-)</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAOWFv0z8mvKgbYsJV3evAn4RMuLniR86k2WpbDZIBEogYTQaa5n7z2pc2IiZj1cjyXVG9mTjaTUaqujJJ_M9ZNYIPOMqWxhYx1h2OPjFu7SoS9lPQ3w0MakijsKI7mmL0H3KHD8C2qTZ/s1512/IMG_7297.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAOWFv0z8mvKgbYsJV3evAn4RMuLniR86k2WpbDZIBEogYTQaa5n7z2pc2IiZj1cjyXVG9mTjaTUaqujJJ_M9ZNYIPOMqWxhYx1h2OPjFu7SoS9lPQ3w0MakijsKI7mmL0H3KHD8C2qTZ/w640-h640/IMG_7297.jpg" width="640" /></a></div><br /><p>Antall: Dobbelt så mange som på bildet....</p><p><br /></p><p>5 dl hvetemel</p><p>2,5 dl sammalt hvete</p><p>6 ts bakepulver</p><p>1 ts salt</p><p>6 dl melk</p><p>150 g smør, smeltet</p><p>6 egg</p><p>4 bananer</p><p><br /></p><p>Rør sammen det tørre.</p><p>Rør inn melk og smør.</p><p>Rør inn eggene, et og et.</p><p>Mos banene og rør inn.</p>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-37913671415338261632020-08-20T17:12:00.004+02:002020-08-20T17:12:40.565+02:00Bønner og ris i pita<p><i>Denne retten liker både mor og datter. Utfordringen er at mor vil ha den mild og datter sterk, så sterkheten avgjøres av hvem av oss som lager den.</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0zqpqOJ1iq2xrHikwZJe1HMYQOdjPqzZIuUdcbyyVP5brI_4WvdA6KXBmGB267rBxxsgAgOADjNF2b79-0p8AAhupiG7F_iM39dg2Sd-w_QHXjZN0yL4K_1uXONYBhRFEKXPPIK2JhFY/s1757/IMG_7071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1757" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0zqpqOJ1iq2xrHikwZJe1HMYQOdjPqzZIuUdcbyyVP5brI_4WvdA6KXBmGB267rBxxsgAgOADjNF2b79-0p8AAhupiG7F_iM39dg2Sd-w_QHXjZN0yL4K_1uXONYBhRFEKXPPIK2JhFY/s640/IMG_7071.jpg" /></a></div><p><br /></p><p>1 dl ris</p><div style="text-align: left;"><span style="font-family: inherit;">1 løk<br /></span><div><span style="font-family: inherit;">1/4 purreløk<br />1 paprika<br />1 boks kidneybønner<br />1 boks mais<br />1 ss tacokrydder (eller mer hvis du vil ha den sterkere)</span></div><div><span style="font-family: inherit;">1/2 dl vann<br />1 ts karri (eller mer)<br /><br /><br /></span></div><div>Serveres med:</div><div>Rømme</div><div>Salat </div><div>Pitabrød</div><div><br /></div><div><br /></div><div>Lag risen.</div><div>Kutt løk og varm i panna.</div><div>Kutt purreløk og paprika og paprika og ha i.</div><div>Skyll kidneybønnene i vann og ha disse oppi panna når løk og paprika er blank.</div><div>Ha oppi maisen.</div><div>Dryss over tacokrydder og rør inn. Tilsett 1/2 dl vann og kok denne inn (eller til du synes det ser ut som det er kokt nok)</div><div>Tilsett den kokte risen.</div><div>Rør inn karri.</div><div><br /></div><div>Blandingen kan spises alene eller fyll den med litt salat i et pitabrød.</div><div>Med eller uten en dæsj rømme kommer an på om du synes den ble så sterk at du er nødt til å mildne den litt.</div><div><br /></div></div>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-60449824985423648662020-01-20T17:33:00.000+01:002020-01-20T17:33:56.510+01:00Epledessert med havregryn<div class="separator" style="clear: both; text-align: left;">
<i>Vi er litt opptatt av miljøvern i heimen og mors bidrag er å kaste mindre mat. Det betyr at når eplene begynner å bli såpass dvaske at ingen vil spise dem, ja da må vi finne på noe annet. Vi kan i det minste late som den er litt sunn.</i></div>
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Tidsforbruk: ca 25 min</div>
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Ca 5 porsjoner</div>
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Dette er ca mål, den ordnes egentlig på slump.</div>
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5 epler</div>
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1 sitron (kan sikkert sløyfes)</div>
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50 g smør</div>
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1 dl sukker</div>
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1 ss kanel</div>
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2,5 dl havregryn</div>
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Skrell og skjær eplene i små biter. Press en sitron over.</div>
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Smelt smør, sukker og kanel i stekepanna.</div>
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Når det er smeltet vendes eplene inn.</div>
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Strø over havregrynene og vend disse inn også.</div>
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Legg over lokk og la stå på svak varme i ca 15 min.</div>
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Serveres varmt med vaniljvisp, vaniljesaus, krem, is eller annet som kan passe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv3eDHi4012N1XOOW-7c89sNqUmGcbi4PlYHyO-CHpA9DoH3VAXml8g1h-n0LvwW5QWx4UhUfhlTK18cioN1z2GFDSQk0HXSRXlwUFIZ3crQbZywyaDuEmk-NpJ4_4qgmDmauv7GSTWTw/s1600/08EFC761-2BD2-4276-BDE8-9AD6269EC43F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv3eDHi4012N1XOOW-7c89sNqUmGcbi4PlYHyO-CHpA9DoH3VAXml8g1h-n0LvwW5QWx4UhUfhlTK18cioN1z2GFDSQk0HXSRXlwUFIZ3crQbZywyaDuEmk-NpJ4_4qgmDmauv7GSTWTw/s640/08EFC761-2BD2-4276-BDE8-9AD6269EC43F.jpeg" width="640" /></a></div>
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-41174123024703708672019-11-25T13:03:00.000+01:002019-11-25T13:03:03.721+01:00Knakiga havrerutor<i>Dette er barndommens beste julekake. Eller forresten jeg er fortsatt glad i smør, sirup og sukker da :-)</i><br />
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<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-21178727948027976152019-09-06T15:31:00.001+02:002019-09-06T15:31:19.344+02:00Foccacia - latskapsversjonen<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Størrelse: Langpanne</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">600g farina tipo 00 (eller hvetemel hvis du ikke har)</span><br />
<span style="font-family: Verdana, sans-serif;">600g hvetemel</span><br />
<span style="font-family: Verdana, sans-serif;">1 pose tørrgjær</span><br />
<span style="font-family: Verdana, sans-serif;">1 ts salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 ts sukker</span><br />
<span style="font-family: Verdana, sans-serif;">1,2 l lunkent vann</span><br />
<span style="font-family: Verdana, sans-serif;">6 ss olivenolje</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Olivenolje - gjerne med smak (olivenolje med sitron er godt)</span><br />
<span style="font-family: Verdana, sans-serif;">Flaksalt</span><br />
<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Rør sammen ingrediensene til en tykk røre.</span><br />
<span style="font-family: Verdana, sans-serif;">Dekk bollen med plast og la stå til heving i ca 45 min.</span><br />
<span style="font-family: Verdana, sans-serif;">Smør lanpanna godt med olivenolje</span><br />
<span style="font-family: Verdana, sans-serif;">Hell røra over i lanpanna.</span><br />
<span style="font-family: Verdana, sans-serif;">La stå til heving i ca 45 min, gjerne under plastfolie.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Lag hull i deigen med fingrene.</span><br />
<span style="font-family: Verdana, sans-serif;">Hell litt olivenolje over og strø over flaksalt.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Varmluft 225 grader i 30-40 min.</span><br />
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<span style="font-family: Verdana, sans-serif;">Av og til heller jeg litt olivenolje over den nystekte focacciaen også.</span>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-72760972444352934552019-08-29T12:24:00.002+02:002019-08-29T12:24:48.405+02:00Appelsinkake<div class="separator" style="clear: both; text-align: left;">
<i>"Gammeldags" kake som minner om bestemor. Kanskje spesielt siden jeg både bruker kakeforma og fatet som jeg har arvet av henne.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrBBgMNvKzYF6p5SqOLu0MVJpz_RhwO1cpR4Mj6AX9h61v13uyVy3ILPWqh_2ZgQDGN5UA2XtKj0O38Zc-PxUniaRQRlYXxLvung4DzPrv-V5CI7GdSAK3_DxocJ5zIOBMN3p-bzeT9_y/s1600/IMG_4044.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Verdana,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="740" data-original-width="750" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrBBgMNvKzYF6p5SqOLu0MVJpz_RhwO1cpR4Mj6AX9h61v13uyVy3ILPWqh_2ZgQDGN5UA2XtKj0O38Zc-PxUniaRQRlYXxLvung4DzPrv-V5CI7GdSAK3_DxocJ5zIOBMN3p-bzeT9_y/s640/IMG_4044.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">300 g smør<br />3 dl sukker<br />5 egg<br />1 appelsin - revet skall<br />0,75 dl presset appelsin eller appelsinjuice<br />1,5 ts bakepulver<br />350 g hvetemel</span><br />
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<span style="font-family: Verdana, sans-serif;">Til dynking og pynting:<br />2 appelsiner - riv skallet og press ut appelsinsaften</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrBBgMNvKzYF6p5SqOLu0MVJpz_RhwO1cpR4Mj6AX9h61v13uyVy3ILPWqh_2ZgQDGN5UA2XtKj0O38Zc-PxUniaRQRlYXxLvung4DzPrv-V5CI7GdSAK3_DxocJ5zIOBMN3p-bzeT9_y/s1600/IMG_4044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-family: Verdana, sans-serif;">Smør og sukker røres hvitt.<br />Tilsett eggene ett og ett, rør godt imellom.<br />Ha i appelsinsaft og revet appelsinskall.<br />Rør inn hvetemel og bakepulver.</span><br />
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<span style="font-family: Verdana, sans-serif;">Bruk ei lita form, ca 22 cm eller en randform. Litt avhengig av størrelse kan det bli noen muffins i tillegg.<br />Smør forma veldig godt.</span><br />
<span style="font-family: Verdana, sans-serif;">Stekes på nederste rille, 175 grader, 50 min.</span><br />
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<span style="font-family: Verdana, sans-serif;">Kaka dynkes med appelsinsaften mens den er varm. Bruk et grillspyd og stikk hull i kaka for å spre saften utover.</span><br />
<span style="font-family: Verdana, sans-serif;">Vent til kaka er kald før den hvelves over på et fat.</span><br />
<span style="font-family: Verdana, sans-serif;">Pynt med melisglasur og revet appelsinskall.</span>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-57384629776036596102014-10-19T23:14:00.000+02:002014-10-19T23:30:11.700+02:00Fäviken Magasinet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbBbeLc0Yp-0Ba0BkCWpXB6AMQm1BGeLei2DYW4Tw-AujE6vrTjpIYkFmDidDLN1NetIbjkHlB0Ew5w7uCiS5ovBv1UCFTJqxrGReK_7W45T_zmSvjC9uAYs91LJ0HiJLOO8ldmZF3Ydr/s1600/Aug-Sept+2014+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbBbeLc0Yp-0Ba0BkCWpXB6AMQm1BGeLei2DYW4Tw-AujE6vrTjpIYkFmDidDLN1NetIbjkHlB0Ew5w7uCiS5ovBv1UCFTJqxrGReK_7W45T_zmSvjC9uAYs91LJ0HiJLOO8ldmZF3Ydr/s1600/Aug-Sept+2014+009.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I sommer besøkte vi <a href="http://favikenmagasinet.se/" target="_blank">Fäviken Magasinet</a>. På listen over <a href="http://www.theworlds50best.com/list/1-50-winners" target="_blank">verdens 50 beste restauranter</a> for 2014 ligger den som nr 19.</span><br />
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<span style="font-family: Verdana;">Fäviken ligger i Järpen, rett utenfor Åre i Sverige. Jeg er fra landet, men selv jeg synes dette er langt uti ødemarka, heldigvis tilbyr de overnatting. I følge det vi leste på forhånd var facilitetene noe ukomfortable så forventningene var lave, men er du vant til standard norsk hytteliv med utedass er dette rene luksusen. At dusj og do var på gangen hadde ingen betydning, rommene var lekre og komfortable. Og frokosten utendørs i morgensola var nydelig.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Å spise på Fäviken er en helaftens opplevelse og kan vanskelig beskrives, så jeg lar være og kjører bildebonanza istedet.</span><br />
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<span style="font-family: Verdana, sans-serif;">Vi startet kvelden i sola utenfor restauranten, med litt øl og snacks.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdT1U2nmVPDFGbBXCqlWgOCZfw9LGj6MWdg_JkqRtD8fEhfwHIn9V2Xz7rNN43QjTz28aenN3xwK4Z93qsmDRjq5OJ_9bEdbM51oSb9065m_OT6WmOg0nsczogQu8RCt8iB2mWXacCI-r/s1600/Juli+2014+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdT1U2nmVPDFGbBXCqlWgOCZfw9LGj6MWdg_JkqRtD8fEhfwHIn9V2Xz7rNN43QjTz28aenN3xwK4Z93qsmDRjq5OJ_9bEdbM51oSb9065m_OT6WmOg0nsczogQu8RCt8iB2mWXacCI-r/s1600/Juli+2014+024.JPG" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Deretter startet vi etegildet i baren med en del småretter:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-KxnCsF_ZAnoKBJd1NZfLFsxdwMrLgqZpDR1aPo1Czv-Qub6CSkL7OxbrwGV-WASB17BJ3biDwOcEdeTIQ2pGvHAA9IS0R7S3gGa7bPpQlYtZlQOu8HwSJviuOwDHRRqZG2c8iRIoTsW/s1600/Juli+2014+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-KxnCsF_ZAnoKBJd1NZfLFsxdwMrLgqZpDR1aPo1Czv-Qub6CSkL7OxbrwGV-WASB17BJ3biDwOcEdeTIQ2pGvHAA9IS0R7S3gGa7bPpQlYtZlQOu8HwSJviuOwDHRRqZG2c8iRIoTsW/s1600/Juli+2014+027.JPG" height="460" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kex av linfrö og ättika, musseldipp</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPSP6xed2KEg2AQPIA-MhECmj0w7oNyoQwDN9Rje_7SdKz3oNi4ZvTGW2s9MkiWUjXjXtX5XJrFmYOujPA_mfsCCJSxVnjwn9qw60tuiYygfVrvEcsUYx9fxnA6SiCj84VioGIPyt1H4Q/s1600/Juli+2014+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPSP6xed2KEg2AQPIA-MhECmj0w7oNyoQwDN9Rje_7SdKz3oNi4ZvTGW2s9MkiWUjXjXtX5XJrFmYOujPA_mfsCCJSxVnjwn9qw60tuiYygfVrvEcsUYx9fxnA6SiCj84VioGIPyt1H4Q/s1600/Juli+2014+028.JPG" height="504" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Vild öringrom i ett varmt skal av torkat grisblod.</span></div>
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<span style="font-family: Verdana, sans-serif;">Flottyrkokt grishuvud, rabarber, örtsalt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJa5jA6y4_Ryk8TXjL4lWktVz_jZOwjsctuSDwK9h2Fm12sq9AqtDW-QfpOgoDQZyj_xgjuiKeXofdqGHaUnwO8xf5ZOE9EZEGZtuVj8XuWYbwm0hZy733_kfG8on0-rz8_OkYTSFQ9NF/s1600/Juli+2014+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBJa5jA6y4_Ryk8TXjL4lWktVz_jZOwjsctuSDwK9h2Fm12sq9AqtDW-QfpOgoDQZyj_xgjuiKeXofdqGHaUnwO8xf5ZOE9EZEGZtuVj8XuWYbwm0hZy733_kfG8on0-rz8_OkYTSFQ9NF/s1600/Juli+2014+030.JPG" height="322" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Saltsill lagrad i tre år, färskost og skorpor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_N0JdL0NOtVqMhlAALZ3x7R7DRikp0LEGUh_4Vju2-cLcOZWk2Jg4EliCcGXrFwlXAo3gxS_NZTKgp1b-qJLWu2SVQs3U7_RuIHOrwCBegZhba2kadloIXQRUxDDCELT-086S3bGJckg/s1600/Juli+2014+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_N0JdL0NOtVqMhlAALZ3x7R7DRikp0LEGUh_4Vju2-cLcOZWk2Jg4EliCcGXrFwlXAo3gxS_NZTKgp1b-qJLWu2SVQs3U7_RuIHOrwCBegZhba2kadloIXQRUxDDCELT-086S3bGJckg/s1600/Juli+2014+031.JPG" height="474" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">En skiva lufttorkad korv av sugga.</span></div>
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<span style="font-family: Verdana;">Da var det tid for å gå opp i selve restauranten som minner om et stabbur.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB2J6eNHwy3KLTXX1YnMqWdyVqvcq1kHNJ6F79ICD5uqtfSoeukY-p0vJ9neglSSBHe5I6ym6CRtMD4ZI1gjK1p5u0U670OA9qojtbFZ-fqmGMUHe00CyjHTmqvkLennTtl4xa2PK3327/s1600/Juli+2014+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqB2J6eNHwy3KLTXX1YnMqWdyVqvcq1kHNJ6F79ICD5uqtfSoeukY-p0vJ9neglSSBHe5I6ym6CRtMD4ZI1gjK1p5u0U670OA9qojtbFZ-fqmGMUHe00CyjHTmqvkLennTtl4xa2PK3327/s1600/Juli+2014+036.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Makrill, märg, ängsblommor, grillad brödbit og örtsalt</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9-4USfG3hNOBs3QmN27KTwAkiEI34fsbm6QewYrBavPyxZAj7_R5r5VKlTDqBtj_PRG14g1XTAsUIUFueNbXWOeYShg2SD3rFfRA6yRC8w7iY6IpBL2ZjKvINUQ6LMrlsaC9mQqxyrBp/s1600/Juli+2014+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9-4USfG3hNOBs3QmN27KTwAkiEI34fsbm6QewYrBavPyxZAj7_R5r5VKlTDqBtj_PRG14g1XTAsUIUFueNbXWOeYShg2SD3rFfRA6yRC8w7iY6IpBL2ZjKvINUQ6LMrlsaC9mQqxyrBp/s1600/Juli+2014+040.JPG" height="640" width="398" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fFaTkI4o4Qmns0ptRK88qcRjjTiiNPjFuJv30MtqG_k2YJQrwi4OnKS8aDAriGp-UeHqeb6y5PfOqxvsEtHUUsnNAx_5MrHAtm8FF4PMATaeBtGV6mM0dX77x9jQ1UUhZs2s0Hl0NL6Y/s1600/Juli+2014+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fFaTkI4o4Qmns0ptRK88qcRjjTiiNPjFuJv30MtqG_k2YJQrwi4OnKS8aDAriGp-UeHqeb6y5PfOqxvsEtHUUsnNAx_5MrHAtm8FF4PMATaeBtGV6mM0dX77x9jQ1UUhZs2s0Hl0NL6Y/s1600/Juli+2014+043.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kungskrabba och nästan bränd grädde</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-eSkRgKg02D4ahPGT8BXveQkLIlwtylo-VCZaHHOivpG6oBWu3HGBvkw0_Jvuz_SMzEPJwtyty8mG1wQp41a7ooo45RNg-yokFG_JIECuz90-JJaZEELNWXI2H_QUjt-mGa4xrE1fQ5b/s1600/Juli+2014+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-eSkRgKg02D4ahPGT8BXveQkLIlwtylo-VCZaHHOivpG6oBWu3HGBvkw0_Jvuz_SMzEPJwtyty8mG1wQp41a7ooo45RNg-yokFG_JIECuz90-JJaZEELNWXI2H_QUjt-mGa4xrE1fQ5b/s1600/Juli+2014+044.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Försiktigt kokt öring, myrsmör och gröt av lutade lavar</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMX85Gco0dSUBxxBoJzhPjcqHvpzUNXLTzGeNyL2z_UYWwxe-_Ivpl38dX0Plze7_NHdT7R22XOqf4Dxm5YwcL_pPCMK3ZDxpmkpwcUMZOIsYEPg7ATzlpVeWhxEIqEYnaNXmdEFw829F/s1600/Juli+2014+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMX85Gco0dSUBxxBoJzhPjcqHvpzUNXLTzGeNyL2z_UYWwxe-_Ivpl38dX0Plze7_NHdT7R22XOqf4Dxm5YwcL_pPCMK3ZDxpmkpwcUMZOIsYEPg7ATzlpVeWhxEIqEYnaNXmdEFw829F/s1600/Juli+2014+045.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXU5uvhIUbrKTtq9x8c0j57ABBdzQO5boihmb-iTvJH8e_iVbSj_EiCA0hlrGHFLDbqU3V8OJe95xa5a75pCWTk0mkgChRcadknn-bNs2LuBeQLx7Rv8yfx-cJ54N7UCOBqrIV4GEUZ8r/s1600/Juli+2014+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEXU5uvhIUbrKTtq9x8c0j57ABBdzQO5boihmb-iTvJH8e_iVbSj_EiCA0hlrGHFLDbqU3V8OJe95xa5a75pCWTk0mkgChRcadknn-bNs2LuBeQLx7Rv8yfx-cJ54N7UCOBqrIV4GEUZ8r/s1600/Juli+2014+046.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7iU9pIQg-Q-1Zle-065uQANTDCEjwPDkadV2d53O4TAZBJVofW0AtTXKT5GmE3hqYv4pZcGvsFvL3WcoloJnqqXyW4PIUi0JwP5R_DQVMw6KSQIiKdG0AJ2MpeQ6oT4CPBXPy8khX_o9/s1600/Juli+2014+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7iU9pIQg-Q-1Zle-065uQANTDCEjwPDkadV2d53O4TAZBJVofW0AtTXKT5GmE3hqYv4pZcGvsFvL3WcoloJnqqXyW4PIUi0JwP5R_DQVMw6KSQIiKdG0AJ2MpeQ6oT4CPBXPy8khX_o9/s1600/Juli+2014+049.JPG" height="640" width="526" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kornplätt fylld med sur lök och groddat korn</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXNQXEUl_5qZNrwX0sdsq8Pu3aVW90Qxi1YncxxnaC8bbYy4iZ_KAz0W_MA8bx-g7t9ydvBU26CzqZcwUgpCKZst97ZQIoMRDILaM-72_9HRHmoJxbL2NxIWME7UEacVlA5WU2eJGL4Ut/s1600/Juli+2014+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXNQXEUl_5qZNrwX0sdsq8Pu3aVW90Qxi1YncxxnaC8bbYy4iZ_KAz0W_MA8bx-g7t9ydvBU26CzqZcwUgpCKZst97ZQIoMRDILaM-72_9HRHmoJxbL2NxIWME7UEacVlA5WU2eJGL4Ut/s1600/Juli+2014+050.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ett ägg konserverat i fårskitsaska, sås av torkad öring och picklad ringblomma</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmD28iTZq5NHOpV5CGfrYcMvvqFJBKnc1Z7-UTILFHtuHWxE8tncMcF3a9VXn-PyPbfiDRQQ7IA_1BypvJ3bcsw7WcEmxd6-hQcoiD8v0dDBL0hRSalUizwNjQs4XTumuwgltlEIC2jYV/s1600/Juli+2014+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmD28iTZq5NHOpV5CGfrYcMvvqFJBKnc1Z7-UTILFHtuHWxE8tncMcF3a9VXn-PyPbfiDRQQ7IA_1BypvJ3bcsw7WcEmxd6-hQcoiD8v0dDBL0hRSalUizwNjQs4XTumuwgltlEIC2jYV/s1600/Juli+2014+051.JPG" height="438" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kesopaj med groblad</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkrLUp_PDJFkq8IPFFd2Pp7E8ZepSK2TaoKwpKSpPtTPD_CPNbOmq0MVn4oEiPuqi-XO9MtLxn7ZLh-2cB-MNB-7vNoW5koLylneewEoNr7DLf1HHwL_PJ6hrRn0OvFh4q_56UDxxtFdM/s1600/Juli+2014+052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkrLUp_PDJFkq8IPFFd2Pp7E8ZepSK2TaoKwpKSpPtTPD_CPNbOmq0MVn4oEiPuqi-XO9MtLxn7ZLh-2cB-MNB-7vNoW5koLylneewEoNr7DLf1HHwL_PJ6hrRn0OvFh4q_56UDxxtFdM/s1600/Juli+2014+052.JPG" height="400" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Paltbröd, älgkok, ryggfeta och lök</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUJIVpdRM-T1ktMfG9j66Y6_27CzH3Jcs9CZSCo1XuGrUPMZzmkv02mUAnIoGI4hLuK_Yh9GJ_H9f6o1E6KvL32toFck3VCqKv5_jQswK6ZKi6N-s76mhOZCV5FWpNvdDeouHiIsa-cRs/s1600/Juli+2014+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUJIVpdRM-T1ktMfG9j66Y6_27CzH3Jcs9CZSCo1XuGrUPMZzmkv02mUAnIoGI4hLuK_Yh9GJ_H9f6o1E6KvL32toFck3VCqKv5_jQswK6ZKi6N-s76mhOZCV5FWpNvdDeouHiIsa-cRs/s1600/Juli+2014+054.JPG" height="640" width="502" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Vaktel stekt i panna och en långsamt brynt pasta av jästa grönsaker och kött</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcZYAn2ljIIWqCTVT9uPL7yAG2t5uS_WFhL4EUwYFPLnr7wUYewDpuSbBgX1Gb-3Ymljt0q4Lna98YqwbQYH1_ln5W60wz3JumSGpRwnVv5i6cMz6BnhZW8sEx0yElt2F3FwswDsNYv1i/s1600/Juli+2014+055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcZYAn2ljIIWqCTVT9uPL7yAG2t5uS_WFhL4EUwYFPLnr7wUYewDpuSbBgX1Gb-3Ymljt0q4Lna98YqwbQYH1_ln5W60wz3JumSGpRwnVv5i6cMz6BnhZW8sEx0yElt2F3FwswDsNYv1i/s1600/Juli+2014+055.JPG" height="322" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Kalvdans och blåbär</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCywCKLgY2s_A6SqsvECwdP556DNeUA2IwB6-4uK-GldJ7-yi_OH5QzNIA4-iVp1YXB9-U365ATlX9wLZimokKWpNn1t1V_thgZfPCOLuZbxQyO9RBQkSZYvAajIEw625Cz0vvAC1_hKOr/s1600/Juli+2014+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCywCKLgY2s_A6SqsvECwdP556DNeUA2IwB6-4uK-GldJ7-yi_OH5QzNIA4-iVp1YXB9-U365ATlX9wLZimokKWpNn1t1V_thgZfPCOLuZbxQyO9RBQkSZYvAajIEw625Cz0vvAC1_hKOr/s1600/Juli+2014+056.JPG" height="456" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Vattlingon med tjockgräddde och strösocker, blåbärsis</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLMpYPtrKtpzZ2g4jb5U7PeYjMH54d5NUgg2PUDy2mq6dgF8HbuBVCE1KndKMkbf0xDZtPceXqS3DQUFCYTNAqt61cuBiaDnkrbdjcLT5VFKFS7vaTtSGzxQ2m8OrGC0vHfY9utambbfM/s1600/Juli+2014+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLMpYPtrKtpzZ2g4jb5U7PeYjMH54d5NUgg2PUDy2mq6dgF8HbuBVCE1KndKMkbf0xDZtPceXqS3DQUFCYTNAqt61cuBiaDnkrbdjcLT5VFKFS7vaTtSGzxQ2m8OrGC0vHfY9utambbfM/s1600/Juli+2014+057.JPG" height="476" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Söt tjesfil och myskmadra</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4yzPn61e4gt6xTREQ_RUL5i2bACcyEjdi_x9XlpXkhzjnXq4YcjYCXdD2Per_55Zd5gh9d1rsaFl3FHSoDWFGNqkGziBRz90JAyXLbdJbm_rSxbRPVQ2H7zsgadgd-e5KXEAUkVap6BU/s1600/Juli+2014+059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4yzPn61e4gt6xTREQ_RUL5i2bACcyEjdi_x9XlpXkhzjnXq4YcjYCXdD2Per_55Zd5gh9d1rsaFl3FHSoDWFGNqkGziBRz90JAyXLbdJbm_rSxbRPVQ2H7zsgadgd-e5KXEAUkVap6BU/s1600/Juli+2014+059.JPG" height="546" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwpJfhyEiBz4OD9D9vei-fBzRSDRwD0oaQxx8eqr9-pe6_yDP0LijO7Jkhx13s20LXBt6gtlpsU5y9dEOanotwKsMcgmDNahudr5P0yxOSZkLvOrnb0eREjWt7Cb-PUanvjvZAok2cKmF/s1600/Juli+2014+062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwpJfhyEiBz4OD9D9vei-fBzRSDRwD0oaQxx8eqr9-pe6_yDP0LijO7Jkhx13s20LXBt6gtlpsU5y9dEOanotwKsMcgmDNahudr5P0yxOSZkLvOrnb0eREjWt7Cb-PUanvjvZAok2cKmF/s1600/Juli+2014+062.JPG" height="640" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Hallonsylt, vispat ankägg och mjölksorbet som förr</span></div>
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<span style="font-family: Verdana;">Deretter gikk vi ned baren igjen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkhwetQKN_JI_f6Q7y73OzB7_RiE3DYcM3hEnXAQ-YYsBiSlKtGf_C_WObA9-Ab2gGdsLPkM2xDJGQ6VVCxUnN1USEzEk1wbtZIPBKNaUZ5h0qMYDiI06aHrlv8zNz3axhjH614W0AUnz/s1600/Juli+2014+064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkhwetQKN_JI_f6Q7y73OzB7_RiE3DYcM3hEnXAQ-YYsBiSlKtGf_C_WObA9-Ab2gGdsLPkM2xDJGQ6VVCxUnN1USEzEk1wbtZIPBKNaUZ5h0qMYDiI06aHrlv8zNz3axhjH614W0AUnz/s1600/Juli+2014+064.JPG" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGiFYqcksdPBG4wZTYDD2Wa166vPW8bch4FIJSntrNrAC12uuO7A9SMxRDgPon8JyQIuikv2_23cntyxAAua2EpnA7CeCgMffCiM7Y9ba5DEcVYrv11PQgJsl_liA7z23LJSorqZ3SdLL/s1600/Juli+2014+066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGiFYqcksdPBG4wZTYDD2Wa166vPW8bch4FIJSntrNrAC12uuO7A9SMxRDgPon8JyQIuikv2_23cntyxAAua2EpnA7CeCgMffCiM7Y9ba5DEcVYrv11PQgJsl_liA7z23LJSorqZ3SdLL/s1600/Juli+2014+066.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVBiciQMiWILCd5mbMaWcPSkrBSK_pNERBLJ6j60kFQlqNxZWgGLRwCj22v_PPdWDH9oJzf7u_HZVGRlp9Jn4O35Q6Jdu9lsAAp5-ztfObWJtKcrgzAXucxHnIWxL56qGUcsHbwxjHBgo/s1600/Juli+2014+070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVBiciQMiWILCd5mbMaWcPSkrBSK_pNERBLJ6j60kFQlqNxZWgGLRwCj22v_PPdWDH9oJzf7u_HZVGRlp9Jn4O35Q6Jdu9lsAAp5-ztfObWJtKcrgzAXucxHnIWxL56qGUcsHbwxjHBgo/s1600/Juli+2014+070.JPG" height="402" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">En låda fylld med köttpaj, tjärpastill, älgörtskaramell, torkade bär, solrosfrönougat, rökt knäck, tuggkåda, anis dragerad i honung, nybakad kaka</span></div>
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<span style="font-family: Verdana, sans-serif;">Snus fermenterat i ett använt bitterfat</span></div>
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<span style="font-family: Verdana, sans-serif;">Siden været var fantastisk ble kvelden ble avsluttet ute, eller ihvertfall til vi ble lei av myggen.</span><br />
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<span style="font-family: Verdana, sans-serif;">Da var kjøkkengjengen ferdig for kvelden.</span></div>
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<span style="font-family: Verdana;"></span><br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com3tag:blogger.com,1999:blog-2061486369895501362.post-32041591483479492592014-08-20T21:16:00.000+02:002014-08-20T21:16:00.482+02:00Smoothie eple, banan, appelsin<div class="separator" style="clear: both; text-align: left;">
<em>Ungenes favoritt.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu2F46-Nje9tq6jbQSoS4CSkuVxznLkDz2IaLNWcZeGxrmCF5ezbA1598hrXJt57ztlnCHi9Iv5AyfvaUK_ZbzEPhA5dCKjbl8vvTpUz5m-RHQ2CJFcpMCsvTZnxjRxJ1B_L0egHVi_n2/s1600/bilde+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu2F46-Nje9tq6jbQSoS4CSkuVxznLkDz2IaLNWcZeGxrmCF5ezbA1598hrXJt57ztlnCHi9Iv5AyfvaUK_ZbzEPhA5dCKjbl8vvTpUz5m-RHQ2CJFcpMCsvTZnxjRxJ1B_L0egHVi_n2/s1600/bilde+2.JPG" height="640" width="640" /></a></div>
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">1 porsjon</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">1 eple</span><br />
<span style="font-family: Verdana;">1 banan</span><br />
<span style="font-family: Verdana;">1 dl appelsinjuice</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">Skrell eplet og bananen og del dem i biter.</span><br />
<span style="font-family: Verdana;">Ha bitene i et stort høyt glass, og hell oppi appelsinjuicen.</span><br />
<span style="font-family: Verdana;">Bruk stavmikser og mos til drikken er helt glatt.</span>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-86594198138877870452014-08-18T21:13:00.002+02:002014-08-18T21:13:22.297+02:00Smoothie banan og eple<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 porsjon</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">1 eple</span></div>
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<span style="font-family: Verdana, sans-serif;">1 banan</span></div>
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<span style="font-family: Verdana, sans-serif;">0,5 dl limonade</span></div>
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<span style="font-family: Verdana, sans-serif;">0,5 dl skummet melk</span></div>
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<span style="font-family: Verdana, sans-serif;">Skrell eplet og bananen.</span></div>
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<span style="font-family: Verdana, sans-serif;">Del i biter og ha i et høyt glass, fyll på med limonade og melk. </span></div>
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<span style="font-family: Verdana, sans-serif;">Bruk stavmikser og mos alt til det er mulig å drikke det.</span></div>
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-54138981069295630562014-08-01T22:42:00.000+02:002014-08-18T21:13:38.422+02:00Askim jubileum<em>En forholdsvis søt drink, men fortsatt litt syrlig.</em><br />
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4 cl vodka<br />
4 cl Rose's Lemon<br />
8 cl Askim Jubileums Cider (eller annen søt eplecider)<br />
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Ha litt knust is i glasset.<br />
Hell oppi vodka, Rose's Lemon og eplecider.<br />
Fyll opp med mer knust is.<br />
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-20597613258416054552014-07-30T22:35:00.000+02:002014-07-30T22:35:00.033+02:00Vodka sitron<em>Eller vodka lemon?</em><br />
<em>Det smaker ihvertfall mye sitron.</em><br />
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<span style="font-family: Verdana, sans-serif;">4 cl vodka</span><br />
<span style="font-family: Verdana, sans-serif;">4 cl Rose's Lemon </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Fyll halvparten av et lite drinkglass med knust is.</span><br />
<span style="font-family: Verdana, sans-serif;">Hell oppi vodka og Rose's Lemon.</span><br />
<span style="font-family: Verdana, sans-serif;">Fyll opp med mer is hvis det er plass.</span><br />
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Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-45909053178678925802014-07-28T22:26:00.003+02:002014-07-28T22:35:39.344+02:00Gimlet<em>Ifølge </em><a href="http://snl.no/Gimlet" target="_blank"><em>Store norske leksikon</em></a><em> har Gimlet sin historie fra den britiske marinens storhetstid på 1700 og 1800 tallet. Det var kort og godt en måte å forhindre skjørbuk blant sjøfolk. Selve navnet Gimlet stammer visstnok fra redskapet som ble brukt til å åpne gintønnene med.</em><br />
<em></em><br />
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<span style="font-family: Verdana, sans-serif;">4 cl London Dry Gin</span><br />
<span style="font-family: Verdana, sans-serif;">Rose's Lime </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Fyll et lite drinkglass med knust is.</span><br />
<span style="font-family: Verdana, sans-serif;">Ha oppi gin.</span><br />
<span style="font-family: Verdana, sans-serif;">Fyll opp med Rose's Lime.</span><br />
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com1tag:blogger.com,1999:blog-2061486369895501362.post-90867829174779904412013-09-08T17:07:00.000+02:002013-09-08T17:18:37.088+02:00Phuongs vårruller<em>Vi har i flere år vært så heldige at Phuong har stilt med masse vårruller på alle klassetilstelninger. Og siden vi har barn i flere klasser så har jeg fråtset i knallgode vårruller med jevne mellomrom. Det oppsto nærmest krisestemning da Phuong og familien skulle flytte fra strøket, så da var det ikke annet å gjøre enn å arrangere kurs for å lære oss å lage vårrullene selv. </em><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Alle mål under er bare veiledende, kan varieres ut fra pakkestørrelse og hva som er praktisk.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">500 g kyllingkjøttdeig (evt. svin)</span><br />
<span style="font-family: Verdana, sans-serif;">500 g rå scampi</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 kål i strimler</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 gulrøtter revet</span><br />
<span style="font-family: Verdana, sans-serif;">1 purre - bruk den grønne delen</span><br />
<span style="font-family: Verdana, sans-serif;">100 g glassnudler</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggeplommer</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggehviter til pensling</span><br />
<span style="font-family: Verdana, sans-serif;">Vårrullpapir</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXazr9TQOlGpan856-d2VHphi5ZQs9P-lSl4W-ucZSv3iKydMuQFVioEKGoR5lXs4LQ7hyphenhyphenvevTrQbxt78CW20cldjeUUG0JITS7J5Pa2WLvME49sEQBOqRpiMIPkeAunUBFSBK8D4RSOOm/s1600/sommer+2013+156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXazr9TQOlGpan856-d2VHphi5ZQs9P-lSl4W-ucZSv3iKydMuQFVioEKGoR5lXs4LQ7hyphenhyphenvevTrQbxt78CW20cldjeUUG0JITS7J5Pa2WLvME49sEQBOqRpiMIPkeAunUBFSBK8D4RSOOm/s640/sommer+2013+156.JPG" width="640" /></a></div>
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Glassnudler:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Legg nudlene i varmt vann i 10 sekunder slik at de blir myke, sil av. De kan godt stå i dørslaget for å renne av og tørke litt.</span><br />
<span style="font-family: Verdana, sans-serif;">Klipp opp nudlene i små biter.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Rør sammen scampi og kyllingkjøttdeig med salt og pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">Kjør blandingen i foodprosessor til en jevn blanding.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Ha blandingen i en større bolle og rør inn grønnsakene og eggeplommene.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauttUntK_Q12Y0rU0k5PWGvlbgIV3N_b-T07VHGGdRlH5g2CQWbUBQ9kfY-gBn3puSRsQNIqJlt7y3aFK5IoL5sooPfD1HNE2ah6bXZHlBu7An4W5Oe7xd3UH-2pQzSMjuYwCL3o67WHu/s1600/sommer+2013+168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauttUntK_Q12Y0rU0k5PWGvlbgIV3N_b-T07VHGGdRlH5g2CQWbUBQ9kfY-gBn3puSRsQNIqJlt7y3aFK5IoL5sooPfD1HNE2ah6bXZHlBu7An4W5Oe7xd3UH-2pQzSMjuYwCL3o67WHu/s640/sommer+2013+168.JPG" width="480" /></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Rull vårruller.</span><br />
<span style="font-family: Verdana;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVioyJlRSNhmeR1Wb4mJm38IAABrJKFVIeYdkfchzADDNnMlpeZnm1Kgz6aTRUc-X8l9yRmvugr5aWlhNTik_1uj2jse_t_XYAAh73l4J4rRIaXFH4Jg2ca8PCq9DMr7m7N3eaWrS1pGhn/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVioyJlRSNhmeR1Wb4mJm38IAABrJKFVIeYdkfchzADDNnMlpeZnm1Kgz6aTRUc-X8l9yRmvugr5aWlhNTik_1uj2jse_t_XYAAh73l4J4rRIaXFH4Jg2ca8PCq9DMr7m7N3eaWrS1pGhn/s640/page.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Smør eggehviten på spissen av papiret for å låse rullene. Vårrullene må ikke rulles for hardt, da blir ikke papiret sprøtt ved frityrsteking.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwLjSSqhyDKWrtj_5bDgsa3IURgfMn3PKXN5pnWtMZIa-vy-j5AvliaL6e1B6Bb4RfW8JwUfNi23rGTMHetXwN6Hdo9hMVUQWWhQeh-z1hinsuYcgO3H8mKfIZt4EUn9Ttu8QRUr8s2GG/s1600/sommer+2013+185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwLjSSqhyDKWrtj_5bDgsa3IURgfMn3PKXN5pnWtMZIa-vy-j5AvliaL6e1B6Bb4RfW8JwUfNi23rGTMHetXwN6Hdo9hMVUQWWhQeh-z1hinsuYcgO3H8mKfIZt4EUn9Ttu8QRUr8s2GG/s640/sommer+2013+185.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Frityr:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Solsikkeolje</span><br />
<span style="font-family: Verdana, sans-serif;">Ca 130-150 grader</span><br />
<span style="font-family: Verdana, sans-serif;">Stek til rullene blir fint brune 10-15 min.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-TTZWxnNn9UrypDgRuOjoIZcaO996H0BukuxStGReHIoeJaznBPSeJRpcvLypL2bW-ZzaSxNYY8rzMkcAP1P6J_9ScGglhw9kGfJea0Og8bjF98Zqrx9H6ui-C_1enB6IW_9fUaE-heP/s1600/sommer+2013+199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-TTZWxnNn9UrypDgRuOjoIZcaO996H0BukuxStGReHIoeJaznBPSeJRpcvLypL2bW-ZzaSxNYY8rzMkcAP1P6J_9ScGglhw9kGfJea0Og8bjF98Zqrx9H6ui-C_1enB6IW_9fUaE-heP/s640/sommer+2013+199.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Saus:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Bruk Spring roll saus, men bland inn litt saft av appelsin for litt syrligere smak.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnMS0KZ6J35GxAwFUsMQvMNZ94SbO-qRhPLvVeeHa5w7Xt6jm8XcuzfcsywSJRFivzbAvuV_H9425Sr_cvAc2A4xZl3odDWfaD6OJuQLeNHszoqSuzXUUaNimvY8HCtVMVmuEzD11Hz0z/s1600/sommer+2013+202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnMS0KZ6J35GxAwFUsMQvMNZ94SbO-qRhPLvVeeHa5w7Xt6jm8XcuzfcsywSJRFivzbAvuV_H9425Sr_cvAc2A4xZl3odDWfaD6OJuQLeNHszoqSuzXUUaNimvY8HCtVMVmuEzD11Hz0z/s640/sommer+2013+202.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Tips:</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Rent kyllingkjøtt blir for tørt til å bruke, oksekjøttdeig blir svart.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Hvis vårrullene ikke skal spises med en gang så bør kålen 'tømmes' for vann.</span><br />
<span style="font-family: Verdana, sans-serif;">Skjær kålen i strimler, ha over salt og kna sammen.</span><br />
<span style="font-family: Verdana, sans-serif;">La kålen stå i et dørslag slik at vannet går ut og kålen blir myk.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Papiret blir heller ikke bra hvis man halvsteker rullene og fryser.</span><br />
<span style="font-family: Verdana, sans-serif;">Vårrullfyllet kan godt fryses, slik at man kan rulle og frityrsteke samme dag som man skal spise.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Glassnudler er god til salat.</span>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-54484818459986722122013-04-27T22:56:00.001+02:002013-04-28T09:32:52.524+02:00Belgiske vafler<em>Av og til slår vi til med Belgiske vafler. Jeg er vel litt usikker på om jeg synes de er bedre enn de beste 'norske' vaffeltypene. Men varme med is og sjokoladesaus så er de farlig gode likevel.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4uGCdK8tzFoTAYLe4nLH1BrDw_iZyX_N7BbRBa3bvvuqNr8IsaUro_EeAUv2ZKLIMel3PbHkDq88JpoYWgbgR2ohDuos65NzgHSTd_btadLLMO0n6pUtnhzdodvMw6HdHOEsFbVbEUGT/s1600/bilde.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4uGCdK8tzFoTAYLe4nLH1BrDw_iZyX_N7BbRBa3bvvuqNr8IsaUro_EeAUv2ZKLIMel3PbHkDq88JpoYWgbgR2ohDuos65NzgHSTd_btadLLMO0n6pUtnhzdodvMw6HdHOEsFbVbEUGT/s640/bilde.JPG" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Antall? Nok til dessert til 5 stk ihvertfall.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">75 g usaltet smør</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 dl melk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">25 g fersk gjær</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggeplommer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggehviter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">60 g sukker</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 vaniljestang</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">0,5 ts salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">225 g hvetemel</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Smelt smøret.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ta ut frøene fra vaniljestangen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Varm melken til 37 grader og smuldre gjæren oppi. Rør til all gjæren er oppløst. Legg gjerne oppi vaniljestangen og la den ligge og sette smak på melkegjærblandingen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Skill eggene.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ha eggeplommene, sukkeret og frøene fra vaniljestangen i en bolle og visp sammen.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Hell vekselsvis oppi melkegjærblandingen (husk å ta ut vaniljestangen) og hvetemelet med saltet.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Visp til røren er glatt.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Stivpisk eggehvitene og skjær disse inn i røra. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">La røra stå og heve en times tid.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Stekes i et 'belgisk' vaffeljern.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serveres varme med is og sjokoladesaus.</span>Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com1tag:blogger.com,1999:blog-2061486369895501362.post-65496692447008415762013-02-03T21:17:00.001+01:002013-02-03T21:17:23.632+01:00Klementin- og appelsinsorbet<div class="separator" style="clear: both; text-align: left;">
<em>En enkel sorbet med mye smak.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtddklLZ5IsICYuraqU4bZ3HCrDSgHFGQsASgDsIJTlLVQve64iWRQTBwnbnp-kKYnnZUNDPAcDh325GrI9yQADS2wLdVzQU_IaxaADYkuesWD4INDZJRVhK0PqaXshnH1nsSoHpKqejj4/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtddklLZ5IsICYuraqU4bZ3HCrDSgHFGQsASgDsIJTlLVQve64iWRQTBwnbnp-kKYnnZUNDPAcDh325GrI9yQADS2wLdVzQU_IaxaADYkuesWD4INDZJRVhK0PqaXshnH1nsSoHpKqejj4/s640/page.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Ca 4 porsjoner (alt for lite)</span></div>
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4 dl juice (ca 8 klementiner og 3 appelsiner)</div>
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1 dl sukker</div>
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Noen biter mørk sjokolade</div>
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Hell juicen og sukkeret i en bolle og visp til sukkeret er løst opp.</div>
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Hell blandingen i ei ismaskin og kjør i ca 10 min til passe sorbet-tykkelse.</div>
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Hakk sjokoladen i små biter.</div>
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Server sorbeten i porsjonsformer og strø sjokolade over.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpJ4YftZX-h8N3MzsOiCv4YKb8ufhyphenhyphenZdj8KqRIDkSvc9fbnbNbTlt3Qe-hu6CAiVEwtvmq8MelECfnjYAFW_j-Pq8mhl_m_J1X2ummRFBJ3wGhjfkxb7y7oS47bH2dEbb1bSccwWYBkcx/s1600/bilde+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpJ4YftZX-h8N3MzsOiCv4YKb8ufhyphenhyphenZdj8KqRIDkSvc9fbnbNbTlt3Qe-hu6CAiVEwtvmq8MelECfnjYAFW_j-Pq8mhl_m_J1X2ummRFBJ3wGhjfkxb7y7oS47bH2dEbb1bSccwWYBkcx/s640/bilde+4.JPG" width="600" /></a></div>
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com1tag:blogger.com,1999:blog-2061486369895501362.post-56490040393556894652012-11-30T10:56:00.003+01:002012-11-30T12:18:55.671+01:00Charlottes juleis - vanilje med multer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zljf02iMDcmyRos2xuwAxO2COd73wi8GXax2_XlzTfDjtaEst1EKCPFRFaNbD6c_K4SunmiYxQIwAtBlHAtJaxA8TpSD7uRBnXvXsGrApHptUBEkBGUr45oB-zl5jLzfg9LCrr36KaLk/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zljf02iMDcmyRos2xuwAxO2COd73wi8GXax2_XlzTfDjtaEst1EKCPFRFaNbD6c_K4SunmiYxQIwAtBlHAtJaxA8TpSD7uRBnXvXsGrApHptUBEkBGUr45oB-zl5jLzfg9LCrr36KaLk/s640/045.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Jeg kommer fra en familie der det er to høydepunkter i dessertverden. Sviskegrøt (som jeg ikke liker) og så er det MULTER, enten som multekrem eller bare med fløte på. Og er det noe jeg virkelig ikke liker så er det multer. Smaken er grei, men de ekle steinene..usj..</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Men mantraet vi serverer ungene er at de skal smake på alt før de sier at de ikke liker det, så da må mor følge samme regel også. Dette har ført til at jeg nå har en ny favorittis: <strong>Charlottes juleis, vanilje med multer</strong>.</span></div>
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<span style="font-family: Verdana;">Den er noe av det beste jeg har smakt og *kremt* jeg har smakt mye is :-)</span></div>
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<span style="font-family: Verdana;">Ok, det er litt steiner i den, men ikke så mye at det avskrekker. Så konklusjonen er at det er viktig å tørre å smake på nye ting.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9Uw_Lr2Yznxa_aB7GSXOLkUeBFgs5gmLDoU7fD6v21PSlA-WW_Z0gDFVek_Y9ofnbWPnWPnlmmnxoiyPYSFF91jTXJkK2OXBDdwfSLGwsB0rsFLGgVTtd4P8UwfQCFtaKaR_ki8sTRv9/s1600/v%C3%A5r+2012+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9Uw_Lr2Yznxa_aB7GSXOLkUeBFgs5gmLDoU7fD6v21PSlA-WW_Z0gDFVek_Y9ofnbWPnWPnlmmnxoiyPYSFF91jTXJkK2OXBDdwfSLGwsB0rsFLGgVTtd4P8UwfQCFtaKaR_ki8sTRv9/s640/v%C3%A5r+2012+065.JPG" width="482" /></a></div>
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<em>Dette bildet er av boksen fra i fjor, mulig den ser litt annerledes ut i år.</em></div>
Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-73639442577756321812012-11-21T21:56:00.003+01:002012-11-21T21:56:33.323+01:00Grovt tykt flatbrød<em>Flatbrødbaking krever jevnlig øvelse. Jeg er fullstendig ute av trening, så nå for tida blir leivene små og tjukke. Ja, ikke like tjukke som de tjukke man får i butikken da. Og selvsagt mye bedre, lillesøster mente at dette var mye bedre enn de man får kjøpt.</em><br />
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<br />
<br />
ca 14 små leiver<br />
<br />
4 dl rugmel<br />
3 dl sammalt hvete grov<br />
2 dl sammalt hvete fin<br />
1 ts salt<br />
4 dl iskald skummet melk<br />
<br />
Til utbaking:<br />
4 dl sammalt hvete fin<br />
1 ss sukker<br />
<br />
Ha alt det tørre i en bolle.<br />
Ha opp i melka og rør sammen til en litt klissete deig. Blir den for fast er det vanskelig å kjevle ut leivene.<br />
<br />
Bland sammen melet og sukkeret til utbaking i en egen bolle.<br />
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<br />
Kjevle ut leivene. Du bør helst ha et kjevle med riller eller ruter.<br />
Jeg bruker mye mel. Først dypper jeg deigklumpen oppi bollen med mel og presser den ut så mye som mulig der, slik at den et godt dekket med mel. Deretter bruker jeg mye mel under kjevlinga også. Pass på å bevege leiven hele tiden slik at den ikke setter seg fast i bordet. Jeg prøver også å kjevle ganske lett.<br />
Den er stor nok når jeg får den ikke større uten å ødelegge den fullstendig.<br />
Løft leiven over på steketakka. Bruk arma, kjevlet eller "spuddu"<em> (trøndersk for en slags lang pinne som brukes til flatbrød og lefsebaking, aner ikke hva det heter på bokmål</em>).<br />
<br />
Leiven stekes på steketakka på middels varme. <br />
Snu leiven når den begynner å bli brun, og stek litt til.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVodd5MvR0CrMRCAPwYor77Hd3Nt0ScRkwxB0zj6T6fidpLvalxAcKNy7waRSq5qB6xVNRZpI1MhtxP2Y_AMXEWB2Kj3BBFWeBPKk2p9tKWbK6yF2FnXt9sHOH_OuJ1HZ-lX8T4lkGu2kM/s1600/bilde+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVodd5MvR0CrMRCAPwYor77Hd3Nt0ScRkwxB0zj6T6fidpLvalxAcKNy7waRSq5qB6xVNRZpI1MhtxP2Y_AMXEWB2Kj3BBFWeBPKk2p9tKWbK6yF2FnXt9sHOH_OuJ1HZ-lX8T4lkGu2kM/s640/bilde+4.JPG" width="484" /></a></div>
Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-32108965200065724932012-11-11T23:02:00.000+01:002012-11-11T23:02:28.784+01:00Høstens beste lunsj<div class="separator" style="clear: both; text-align: left;">
<em><span style="font-family: inherit;">Utenlandsreiser, både egne og andres, resulterer ofte i en eller annen hermetikkboks med god pâté. Vi sliter litt med å huske på disse boksene, men av og til husker vi dem og slår til med litt ekstra god lunsj.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPEGncpiM9s2jd_wlDnLPCuElmKPo6q50J1NEY7SjyF_bmZEOqHAbmZQUqR9U5rM64j215BtwDfTUY8tQnD6iI1k1HtoYS1tlI3m_uX3mn9GSzwG5IOpdYDMLosbHxHdAaQViy9RKeMNx/s1600/061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPEGncpiM9s2jd_wlDnLPCuElmKPo6q50J1NEY7SjyF_bmZEOqHAbmZQUqR9U5rM64j215BtwDfTUY8tQnD6iI1k1HtoYS1tlI3m_uX3mn9GSzwG5IOpdYDMLosbHxHdAaQViy9RKeMNx/s640/061.JPG" width="480" /></a></div>
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1 boks med en eller annen pâté</div>
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litt kantareller</div>
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litt sjampinjong</div>
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litt rødløk</div>
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godt brød</div>
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godt smør</div>
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Finhakk løken.</div>
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Skjær soppen i skiver</div>
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Skjær pâtéen i skiver.</div>
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Stek løken, soppen og pâtéen hver for seg.</div>
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Skjær brødet i tykke skiver.</div>
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Smør brødskivene med et tykt lag godt smør (kan sløyfes). </div>
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Less oppå med sopp og løk og topp det hele med noen skiver pâté</div>
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Server.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvuWc2-3_O56GV2YEl7EhUHi1Xly1C1CHc5DOr1WqkvcUqQuB1rgqGukGmKlhTCZlvJtRtoo7z0EsO4vrN8G20BPsA8x07mAU85dabZbpqRH7r1fgctHkmvLUR2vszqwfS9x5jQL-KQBY/s1600/065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvuWc2-3_O56GV2YEl7EhUHi1Xly1C1CHc5DOr1WqkvcUqQuB1rgqGukGmKlhTCZlvJtRtoo7z0EsO4vrN8G20BPsA8x07mAU85dabZbpqRH7r1fgctHkmvLUR2vszqwfS9x5jQL-KQBY/s640/065.JPG" width="640" /></a></div>
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-63756551724471044202012-10-31T07:51:00.004+01:002012-10-31T07:52:40.082+01:00Halloween - kirkegård<em>Halloween er ikke min favoritt, men i strøket der jeg bor er det stort blant ungene, så da flyter man jo bare med i ståheien. Dette er en superenkel kake, som krever minimalt med anstrengelse på pyntefronten bortsett fra en tur på Nille.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07dlDNtJlLi-3MWHev9Qop8Z_mHpdfehz87Y6Ibr8sL_17sLELG4oE16hdUxgVxsyACot6wksznN_5VWhfnC2JpbM_BqNZrMS6i07qAcjzfyFl7oE_KxRtIZSuzOIE9b1pvoxvTE4Nd6Z/s1600/113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07dlDNtJlLi-3MWHev9Qop8Z_mHpdfehz87Y6Ibr8sL_17sLELG4oE16hdUxgVxsyACot6wksznN_5VWhfnC2JpbM_BqNZrMS6i07qAcjzfyFl7oE_KxRtIZSuzOIE9b1pvoxvTE4Nd6Z/s640/113.JPG" width="640" /></a></div>
<br />
<strong></strong><br />
<strong>Gulrotkake:</strong><br />
<span style="font-family: inherit;">6 egg<br />3 dl sukker<br />2 dl soyaolje eller rapsolje<br />6 dl hvetemel<br />2 dl
havregryn<br />3 ts bakepulver<br />2 ts kanel<br />1 l grovt revne
gulrøtter</span><br />
<span style="font-family: inherit;">Rød konditorfarge?<br /><br />Egg og sukker til eggedosis. </span><br />
Hvis du ønsker rød bunn så kan du putte oppi litt rød konditorfarge.<br />
<span style="font-family: inherit;">Rør inn resten av ingrediensene, gulrøttene til
slutt.</span><br />
<span style="font-family: inherit;">Hell røra over i ei smurt langpanne.<br />Stekes på 175 grader i ca 45-55
min.</span><br />
<span style="font-family: inherit;"><br /><br /><strong>Krem:</strong><br />200 g Tine bakeost/Philadelphia el. lignende</span><br />
<span style="font-family: inherit;">1/2 sitron</span><br />
<span style="font-family: inherit;"></span><span style="font-family: inherit;">200 - 400 g melis (Kommer an på hvor tykt du vil ha kremen)</span><br />
Svart konditorfarge<br />
<br />
Ha osten i en bolle og press saften av sitronen oppi.<br />
Rør sammen.<br />
Rør inn melis. Jeg bare heller oppi og rører, heller oppi mer og rører helt til jeg synes den er passe.<br />
Ha oppi konditorfargen og rør inn.<br />
Og kanskje litt mer melis igjen?<br />
Smør kremen utover kaka.<br />
<br />
<br />
<strong>Pynt:</strong><br />
Riv litt kokesjokolade<br />
Plastpynt kjøpt på Nille: Gravstøtter, rotter og edderkopper.<br />
Et telys<br />
<br />
Sleng pynten utover.<br />
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Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com2tag:blogger.com,1999:blog-2061486369895501362.post-12933366694765050362012-10-14T21:00:00.000+02:002012-10-16T18:23:49.570+02:00Storesøster lager mat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3jZ6GrlpL13YqftcWrj9P4ItTh2C6rplJER0fxV3RcaM4GFOAVdCw-_sGNEfOXymgtgc55-UqmRogYyftzmFV3chDOrTyfogB24o9uu0fk5uR59ChmIkJZypX9oNYLgAUsI8mBU5dY6T/s1600/Capture.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3jZ6GrlpL13YqftcWrj9P4ItTh2C6rplJER0fxV3RcaM4GFOAVdCw-_sGNEfOXymgtgc55-UqmRogYyftzmFV3chDOrTyfogB24o9uu0fk5uR59ChmIkJZypX9oNYLgAUsI8mBU5dY6T/s640/Capture.PNG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Høstens prosjekt er at storesøster på 8 år skal lage mer mat. Hun skal bestemme middagen en dag i uka og lage maten helt selv, med veiledning fra pappa. </span><span style="font-family: Verdana, sans-serif;">Maten bør være slik at vi kan lage den på søndag for å varme den opp en ukedag.</span></div>
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<span style="font-family: Verdana, sans-serif;">Denne ukas middag blir <a href="http://storesosterskokebok.blogspot.no/2012/10/bolognese-saus.html" target="_blank">Spagetti Bolognese</a> (spagettien kokes selvsagt ikke på søndag).</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">For å gjøre det litt mer motiverende og for å gjøre det enklere for henne å lage samme maten igjen lager vi en kokebok der vi beskriver framgangsmåtene detaljert.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Har du lyst til å sjekke ut?</span><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://storesosterskokebok.blogspot.com/">http://storesosterskokebok.blogspot.com</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Kanskje det er noe for ditt barn å prøve?</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-77503276131279322092012-10-07T23:13:00.000+02:002012-10-07T23:13:21.146+02:00Hverdagspannekaker med crème fraîche<div class="separator" style="clear: both; text-align: left;">
<em>Hverdagspannekaker hos oss kan være litt hipp som happ avhengig av hva vi finner i kjøleskapet, men litt ekstra crème fraîche eller rømme er alltid en bonus.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPXRKamPt1rG8Cbz5B8MhiuOLN1pDG2tiuQ_IVwMaqDY80bp9Dh6GvPDH4KIpb2yugB50N2bpZsDeyneVE9vLUFqWbRIaqP7g2u0xySOHON5RiKN_Va4eN-tcaR6-Wpx-5wnXr_IU64_q/s1600/215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPXRKamPt1rG8Cbz5B8MhiuOLN1pDG2tiuQ_IVwMaqDY80bp9Dh6GvPDH4KIpb2yugB50N2bpZsDeyneVE9vLUFqWbRIaqP7g2u0xySOHON5RiKN_Va4eN-tcaR6-Wpx-5wnXr_IU64_q/s640/215.JPG" width="480" /></a></div>
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Til 2 voksne og 2 barn.<br />
Alle mål er sånn omtrentlige.<br />
<br />
3 egg<br />
1 ss sukker<br />
1 ts salt<br />
0,7 l skummet melk<br />
2 dl crème fraîche<br />
1 dl sammalt hvete<br />
3-5 dl hvetemel til ønsket tykkelse på røra<br />
2-3 ss smør, smeltet<br />
<br />
Pisk egg, sukker og salt lett.<br />
Tilsett melk og crème fraîche. <br />
Rør inn melet litt etter litt.<br />
Hvor tykk man liker røra er litt individuelt, rør inn hvetemel litt etter litt til du får en tykkelse du liker. Husk at røra blir tykkere når den sveller, hvis den blir for tykk rører du bare inn mer melk.<br />
La røra svelle i 20-30 min (hvis du har tid).<br />
<br />
Stekes i panna på middels varme.<br />
<br />
Serveres med fyll etter ønske.<br />
Har du prøvd slami og jarlsberg?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhwDVD2PhAzrXkQRm4hoFLeKQQPznsksU8kKDKrcaCtrfMTxjATMVP1PyWNDl55KoOlT9WmoAqQ0QnOox_qbn5jH7ExdqdklNl-2biC2wsgTOMULkDjHCjEkPd9_TN6E0JvFuhSD19ViR/s1600/217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhwDVD2PhAzrXkQRm4hoFLeKQQPznsksU8kKDKrcaCtrfMTxjATMVP1PyWNDl55KoOlT9WmoAqQ0QnOox_qbn5jH7ExdqdklNl-2biC2wsgTOMULkDjHCjEkPd9_TN6E0JvFuhSD19ViR/s640/217.JPG" width="480" /></a></div>
<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com1tag:blogger.com,1999:blog-2061486369895501362.post-36028394957473984872012-09-23T22:32:00.000+02:002012-09-23T22:33:28.166+02:00Grillet hvitløk<em>Prøvd å grille hvitløk?</em><br />
<em>Den blir som 'smør' og veldig god til biffen.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzS3qM7Rb9iOpkyN1HxStZXbRpFg3uwuRVYgkBbRHwwsA-CK98_MNzBgVJllRsA_mU06ebl0z4AF6AeDHfk3oCeEe4Drhs6Zaky0_I43_T_XfeOOZUELc-ihweBMmg_dpHjeD5Jm_9IGn/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzS3qM7Rb9iOpkyN1HxStZXbRpFg3uwuRVYgkBbRHwwsA-CK98_MNzBgVJllRsA_mU06ebl0z4AF6AeDHfk3oCeEe4Drhs6Zaky0_I43_T_XfeOOZUELc-ihweBMmg_dpHjeD5Jm_9IGn/s640/050.JPG" width="640" /></a></div>
<br />
Pakk inn en hvitløk i aluminiumsfolie.<br />
Legg den på grillen der det er svakest varme.<br />
La den ligger der mens du griller, den kan ligge lenge.<br />
<br />
Pakk opp og press ut innholdet i båtene direkte på biffen.Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com0tag:blogger.com,1999:blog-2061486369895501362.post-69429461734002764282012-09-02T23:06:00.000+02:002020-03-28T16:59:41.740+01:00Pizza på en time<em>Enkelte ganger har vi lyst på pizza, men har litt liten tid til heving og ikke minst litt begrenset med ingredienser. Men det meste kan fikses med litt kreativitet. </em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXkFKD7ApzpHPM811rzi7fJnqa_Nr6XDDRql9EwyAhiTdtHsQK-85Gb-terv87JDNOBl0B0wpNkLeSCsUGgbA_sJKrcZQYcLWsYZwdr40x5p9ezXWZb-Jw09VHOTP2id0KwrXGBKqlrur/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXkFKD7ApzpHPM811rzi7fJnqa_Nr6XDDRql9EwyAhiTdtHsQK-85Gb-terv87JDNOBl0B0wpNkLeSCsUGgbA_sJKrcZQYcLWsYZwdr40x5p9ezXWZb-Jw09VHOTP2id0KwrXGBKqlrur/s640/028.JPG" width="480" /></a></div>
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<strong>Deig til to tykke pizzaer i superfart og med minimal heving:</strong></div>
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400 g italiensk hvetemel tipo 00</div>
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400 g hvetemel</div>
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1 pose tørrgjær</div>
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1/2 ts salt </div>
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1/2 ts sukker</div>
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5 dl vann</div>
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4 ss olivenolje</div>
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Bland de tørre ingrediensene.</div>
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Tilsett vann og olje og elt i 3-4-5 min.</div>
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Hev til dobbelt størrelse.</div>
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Når jeg bruker tørrgjær bruker jeg ofte varmere vann enn de anbefalte 37 grader, jeg har aldri termometer tilgjengelig, men jeg antar det passerer 40 grader. Dette gjør at deigen hever fortere og det tar en halv time å heve til dobbelt størrelse.</div>
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<strong>Mens deigen hever sjekk skapene for alt som kan brukes på pizza:</strong></div>
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- vanlig salami</div>
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- kokt skinke</div>
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- spekeskinke</div>
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- Ketchup/tomatpurre</div>
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- Hvitost</div>
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- hermetisk sopp</div>
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- tomater</div>
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- oregano</div>
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Riv, skjær og gjør klar alt til deigen er ferdig hevet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9ts9aR5P-VKjHAtITbiAQNnxSCMN3cPS67ltNoXbqqlwUuGLJw8UBYrvvm7rkpjQMzFdC97bXAAir0moc5lpxmeDQTL0qlELWJpB5S_H6U4cRubzezMYJ27AgrFyHe8CRBmm3qBrpiPc/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9ts9aR5P-VKjHAtITbiAQNnxSCMN3cPS67ltNoXbqqlwUuGLJw8UBYrvvm7rkpjQMzFdC97bXAAir0moc5lpxmeDQTL0qlELWJpB5S_H6U4cRubzezMYJ27AgrFyHe8CRBmm3qBrpiPc/s640/030.JPG" width="640" /></a></div>
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Sett stekeovnen på varmluft 220 grader.</div>
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Del deigen i to og kjevle ut.</div>
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Legg på alt som frister. Her kan man dele inn pizzaen etter hvem som liker hva.</div>
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Begge pizzaene stekes samtidig, i ca 15 min.</div>
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<br />Uglahttp://www.blogger.com/profile/05426606282367534462noreply@blogger.com1