tag:blogger.com,1999:blog-82675949283769230962024-02-22T07:32:24.050+01:00reminiscence kitchena reminder of the good stuffReminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.comBlogger262125tag:blogger.com,1999:blog-8267594928376923096.post-11572023850351346352013-09-01T13:41:00.001+02:002013-09-01T13:41:47.241+02:00Beer can chicken i ovn<span style="background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Da har reminiscencemannen nok en gang slått til med en ølrett fra Jan Vardøen. Dette ser muligens noe vulgært ut, men saftigere kylling skal man lete lenge etter. Med denne metoden tres kyllingen over en åpen ølboks og stekes i halvannen time. Ølet fordampes og gir kyllingen en god smak. Retten ble servert med ovnsbakte rotgrønnsaker i høstens fineste farger. </span><br />
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Til fire personer:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 hel rå, økologisk kylling</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 ss smør</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 ss salt </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 ss nykvernet sort pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 ts av hver av dine favorittkrydder. For eksempel tørket timian og rosmarin. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 l øl på boks. Vi brukte mørk øl. </span><br />
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<a href="http://4.bp.blogspot.com/-WsiTHFpZxi0/UiMSBTWnW6I/AAAAAAAAEu4/oI5guJ556Xo/s1600/01.09.13+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WsiTHFpZxi0/UiMSBTWnW6I/AAAAAAAAEu4/oI5guJ556Xo/s640/01.09.13+-+1" width="512" /></span></a></div>
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Tilbehør:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poteter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pepperrot</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Søtpotet</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Løk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Gulrøtter</span><br />
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Grovhakk grønnsakene og legg dem i en langpanne eller ildfast form.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sett ovnen på 180 C.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tørk kyllingen med tørkepapir. Gni inn smør, deretter urter, salt og pepper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Åpne boksen med øl og stikk noen ekstra hull på toppen. Tre over kyllingen.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Plasser kyllingen i midten av formen og plasser på nederste rille i ovnen.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stekes i 1 - 1,5 time. Rør i grønnsakene underveis slik at de blir dekket av kraften som drypper ned fra fuglen.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Kyllingen er ferdig når det siver ut klar væske når du trykker en spiss gjenstand inn til benet.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vær forsiktig når du fjerner ølboksen så du ikke brenner deg pånkokende øl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hell gjerne litt ekstra øl over grønnsakene. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">La kyllingen hvile i fem minutt. </span><br />
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Oppskrift på kyllingen (ikke tilbehøret) er hentet fra Jan Vardøens kokebok, "Tøff mat", og der beskriver han retten slik: "Jeg antar at måltidet var funnet opp av menn med tre viktige elementer for hånden: åpen ild, alkohol og alt for mye fritid". </span><br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-80116506933194385552013-07-15T12:50:00.002+02:002013-07-15T12:51:43.626+02:00Sjokoladeterter med moreller - Chocoate tartlettes with cherries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkgka8HkEQNk0GgIufMJ9LwL4tHz7tES-8-cRP_h5n5WYzvODzyq5fna8NclatJPm0jnwH6bnjBA7fKPpqPMhI5-r5xgzTgR5C9YRMKRm1Z_QS2KhRQ62rKkQ7xz7yPKuHgoCQdcecBc/s1600/b0b09a92ed3b11e2856c22000ae8112f_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkgka8HkEQNk0GgIufMJ9LwL4tHz7tES-8-cRP_h5n5WYzvODzyq5fna8NclatJPm0jnwH6bnjBA7fKPpqPMhI5-r5xgzTgR5C9YRMKRm1Z_QS2KhRQ62rKkQ7xz7yPKuHgoCQdcecBc/s400/b0b09a92ed3b11e2856c22000ae8112f_7.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nok til 7 porsjonsterter + litt ekstra deig til frysing.</span><br />
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Deigen:</span></strong><br />
<span style="font-family: Trebuchet MS, sans-serif;">3, 5 kopper hvetemel</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kopp sukker</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggeplommer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 - 8 ss kremfløte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 kopp usaltet smør (i kuber)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 ts salt</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Tilsett mel, salt og sukker i en miksmaster og rør det sammen i 30 sekunder. Tilsett smøret og rør videre til du får en melete/grynete konsistens. Hell eggeplommene og fløten i et glass og rør sammen med en gaffel. Tilsett dette til deigen og rør videre til deigen blir fast. Pakk deigen inn i plastfolie og avkjøl i kjøleskapet i 30 minutter.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fordel en deigklump i hver form og press den til med tomlene. Fjern overflødig deig rundt kantene med en kniv. Prikk deigen med en gaffel. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stekes i forvarmet ovn på 200 C til de får en gyllen farge. Ca 10 - 12 min. </span><br />
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<strong><span style="font-family: Trebuchet MS, sans-serif;">Fyllet:</span></strong><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 g mørk sjokolade</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kopp melis</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3/4 kopp kremfløte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggeplommer</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 ss usaltet smør, romtemperert</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Legg sjokolade og melis i en bolle som tåler varme. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Varm fløten i en gryte over medium varme til den småkoker</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hell fløten over sjokolade og melis. Rør til melisen har løst seg opp.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Legg bollen over en gryte med kokende vann og rør til du får en jevn konsistens.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fjern bollen fra varmen.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Visp sammen eggeplommene.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hell 1/2 kopp av sjokoladeblandingen i eggene og rør sammen (for å temperere). Hell dette tilbake i sjokoladebollen og rør sammen. Tilsett smøret og rør inn til du får en fin masse.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Når kakedeigene er avkjølt, heller du over sjokoladen og lar det stivne i kjøleskapet i minst fire timer. Ta ut tertene fra kjøleskapet en halv time før servering. </span><br />
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-63726028119480645762013-06-30T15:55:00.002+02:002013-06-30T15:55:24.870+02:00Ferien nytes i lange drag....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1hsD2jbQEM1GLcP05a5FaVW9NrIAhDCny31n0S0P7FIHsb8ei5HE7eNTlxDL-WiaAcpaitugMBWIEc2l2gaA5WxpQHM5yoi2UGjdHQpzpCFlcD67D-r0Yb9umFRZkMamp1kvv1SUx7M/s612/283153a2db3711e2896922000a1fbe1a_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1hsD2jbQEM1GLcP05a5FaVW9NrIAhDCny31n0S0P7FIHsb8ei5HE7eNTlxDL-WiaAcpaitugMBWIEc2l2gaA5WxpQHM5yoi2UGjdHQpzpCFlcD67D-r0Yb9umFRZkMamp1kvv1SUx7M/s400/283153a2db3711e2896922000a1fbe1a_7.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">...og jeg lover å komme tilbake med noen av sommerens oppskrifter etter hvert.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> God sommer folkens! </span></div>
<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-9150466335240110872013-06-27T17:33:00.002+02:002013-06-27T17:38:46.107+02:00Vaniljekesam og bær....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5ZvUtm9mn01O0oCgPe2yGewd2dC-ubsWbqJqSSXeCaoRl_qFkRhdqJCd8J10KmaxE3jhwUNlcSx9ViB-I4uDbV87iyaYlKwxfSxGMqZTtFJNHzxxekJoKPx_2aapWqIW01KPtBBm-v0/s612/558dc6e2dd9d11e2b74c22000a9f1427_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG5ZvUtm9mn01O0oCgPe2yGewd2dC-ubsWbqJqSSXeCaoRl_qFkRhdqJCd8J10KmaxE3jhwUNlcSx9ViB-I4uDbV87iyaYlKwxfSxGMqZTtFJNHzxxekJoKPx_2aapWqIW01KPtBBm-v0/s400/558dc6e2dd9d11e2b74c22000a9f1427_7.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">...og bobler i glasset ved sjøkanten. Kall det en klisjè, men noen ganger er det enkle det beste.</span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-2522633412172143432013-06-17T20:05:00.002+02:002013-06-17T20:05:43.457+02:00En uke til sommerferie...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvSKp8lFlAqz1KSTmeCzug9AqBv2m4o3166anRGmBFLOLgVs5ee5LfXFrExQk17Y2ufBN3BsNliUw7SyE818GpRRJkHtfGn89sfpPR9alVN9CXS0mXLmncXkDY91yREKcylGtILKIyO0/s1600/5e99931abade11e2919b22000a9f1988_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvSKp8lFlAqz1KSTmeCzug9AqBv2m4o3166anRGmBFLOLgVs5ee5LfXFrExQk17Y2ufBN3BsNliUw7SyE818GpRRJkHtfGn89sfpPR9alVN9CXS0mXLmncXkDY91yREKcylGtILKIyO0/s400/5e99931abade11e2919b22000a9f1988_7.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">...med lange frokoster som dette, hytteturer og strandturer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dsv-7AIPAWE9PdcFI-VbMnxjwIQRvJ_cU5KT_6cMb4FC9fQtYfAHimTaxaybrUm9RxOrtzLj_g69L-dVVbTixwbI7z4Bq_JXtxl9KUFV6BWP7kUSLJpVleg15u0tUHaM2fBYzjOgDPk/s1600/6413efa4d6ac11e2abd122000ae907cd_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dsv-7AIPAWE9PdcFI-VbMnxjwIQRvJ_cU5KT_6cMb4FC9fQtYfAHimTaxaybrUm9RxOrtzLj_g69L-dVVbTixwbI7z4Bq_JXtxl9KUFV6BWP7kUSLJpVleg15u0tUHaM2fBYzjOgDPk/s400/6413efa4d6ac11e2abd122000ae907cd_7.jpg" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> Spørs om det blir noen flytur til varmere strøk med alle disse flytteutgiftene, men jeg er ikke redd for at vi kommer til å kjede oss. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy0-dw1C1PMcKmML_sarjBpo_XXvcSqj7gPQVIGurJcKu0d7OrGKB_H-d4WR2kS4l4vXY5TR7Yxr7PHOAbLR60rNeKxSoWEW4NAgJE-_ZoK-Ir3_6Am7KpFMK9kMyk225u3p00f3XJ0Y/s1600/321de5d8c45d11e2b59022000aa80136_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy0-dw1C1PMcKmML_sarjBpo_XXvcSqj7gPQVIGurJcKu0d7OrGKB_H-d4WR2kS4l4vXY5TR7Yxr7PHOAbLR60rNeKxSoWEW4NAgJE-_ZoK-Ir3_6Am7KpFMK9kMyk225u3p00f3XJ0Y/s400/321de5d8c45d11e2b59022000aa80136_7.jpg" width="400" /></a></div>
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Tvert imot. </div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-4828668675234599312013-06-14T18:40:00.001+02:002013-06-17T20:11:25.478+02:00Sommerfriske ispinner av smoothies, mørk sjokolade og pistasjenøtter<span style="font-family: Trebuchet MS, sans-serif;">Det er ikke akkurat sommervær i Stavanger i dag, men juni er juni og da vil man ha is. Kjører du frossen frukt i blenderen sammen med litt saft (med eller uten sukker) blir den såpass tykk at du kan helle to typer smoothies i samme form uten å måtte fryse den ene fargen før den andre. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nB134djcD_HZpIhhT0ynEbn5_iXXL_mOs_fDf-z48hnoLSBwtPuh8F4yOUNFUH3ucNvkTp6TOqN5RvXl6vqgtvMM7f2gI-CGiTp63Z5Pv3FBVq9zd17yqsV1LpQvAFWmlt5Wma78ZF0/s1600/is+839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nB134djcD_HZpIhhT0ynEbn5_iXXL_mOs_fDf-z48hnoLSBwtPuh8F4yOUNFUH3ucNvkTp6TOqN5RvXl6vqgtvMM7f2gI-CGiTp63Z5Pv3FBVq9zd17yqsV1LpQvAFWmlt5Wma78ZF0/s640/is+839.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Den gule delen av isen:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Jeg brukte en ferdigkjøpt porsjonspose med frossen mango, papaya og ananas til gul smoothies. Dette kjørte jeg i blenderen sammen med litt ferskensaft uten sukker. Hell massen i halve isformen. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Den lilla delen av isen:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Her bruket jeg litt frossen bærblanding med bringebær, blåbær og jordbær. Dette kjørte jeg i blenderen sammen med litt vaniljeyoghurt og ferskensaft. Hell dette forsiktig over i isformene. Fryses til dagen etter.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Smelt litt mørk sjokolade og finhakk pistasjenøtter. Dypp i sjokoladen, så i nøttene og nyt!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">God helg! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>In english:</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>The yellow part of the ice:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>I used a ready-made sachet of frozen mango, papaya and pineapple smoothies to yellow. This I poured into the blender along with some fresh juice without sugar. Pour in half the ice state.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>The purple portion of the flight:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><i>Here I used some frozen berry mixture of raspberries, blueberries and strawberries. This I ran poured the blender along with some vannilla yoghurt and fresh juices. Pour this carefully over the ice state. Freeze until the next day.</i></span><br />
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-73280257368952387282013-05-23T11:51:00.000+02:002013-05-23T11:51:22.887+02:00Herlige maidager i nytt hjem<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Til helgen får vi endelig tilgang til internettet i det nye huset.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Utfor har jeg plantet et lite kirsebærtre som blomster som bare det, og med den pinsehelgen vi hadde ble hagen nytt i store åndedrag. Badminton, grilling og soling. Takk for at dere fortsetter å komme innom! </span></div>
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-56729461607373868902013-05-13T11:21:00.000+02:002013-05-13T11:21:48.220+02:00Enkel kake til 17 mai: Marengskake med is og bær<br />
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<span style="color: #989898; font-family: Trebuchet MS, sans-serif;"><b>Her er en reprise på marengskaken (i rødt, hvitt og blått) som passer fint til 17 mai. Bunnen kan du lage noen dager i forveien, slik at når den store dagen kommer får du tid til å lete etter strømpebukser i riktig farge og den ene bunadskoen som forsvant. Pynt marengsbunnen med det du ønsker av is, bær, raspet sjokolade, sitronmelisse og melisdryss. </b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">4 eggehviter</span><br style="text-align: start;" /><span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">1/4 ts salt</span><br style="text-align: start;" /><span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">250 sukker</span><br style="text-align: start;" /><span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">2 ts maizena</span><br style="text-align: start;" /><span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">1 ts hvitvinseddik</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ha romtempererte eggehviter i en ren, tørr bolle av glass eller rustfritt stål. Pisk dem sakte sammen med litt salt til de danner et mykt skum. Skru opp hastigheten til boblene i skummet er små og jevne. Når skummet danner stive topper, tilsett sukker, litt av gangen. Pisk til blandingen er myk og blank og alt sukkeret er oppløst. Ikke visp for lenge, da blir blandingen kornete.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> Vend inn siktet maizena og eddik med en skje. Legg bakepapir på et stekebrett, tegn en sirkel etter en kakeform, ca 22-24 cm. Ha blandingen i sirkelen, form det til en kake, ca. 2,5 cm høy.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> Stek kaken ca. 1 time på 160 C til bunnen er sprø på yttersiden, og lyst kremfarget. Skru av ovnen og la kakebunnen stå i stekeovnen til den er avkjølt. Ta den ut, snu den forsiktig og legg den på et fat.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Fyll kaken med det du måtte ønske. Jeg brukte vaniljeis og bær med raspet sjokolade og melis over. I den originale pavlovakaken brukes det vaniljekrem og pisket kremfløte. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: xx-small;">Kilde: matprat.no</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ha en stressfri uke - og hvis du får det til, fortell meg hvordan.</span></div>
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-88423938448077407062013-05-01T14:29:00.001+02:002013-05-01T14:29:17.781+02:00Hei mai du skjønne milde! <span style="font-family: Trebuchet MS, sans-serif;">Nå har jeg malt ferdig kjøkkenskapene i det nye huset mens mannen har pusset opp soverommet. Jeg skal vise dere "før" og "etter" bilder når det lyseblå kjøleskapet er på plass. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Her er noen høydepunkter fra månedene som har vært på instagram. Velkommen som følger <a href="http://instagram.com/reminiscencekitchen" target="_blank">her </a> </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ha en fortreffelig 1. mai!</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-83293034596187230922013-04-28T10:30:00.003+02:002013-04-28T11:13:00.377+02:00Pasta frutti di mare - Pasta med havets frukter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I går laget mannen min en litt luksuriøs og klassisk pastarett som er himmelen for sjømatelskere. Denne er laget med en småsterk tomatsaus og havets frukter i form av sjøkreps, kamskjell, blåskjell og reker. Måtte sommeren komme til oss alle snart.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Til fire personer</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sausen: </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8 store tomater (skoldes i to min., fjern skall- og frø)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 sjalottløk (finhakket)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 - 6 fedd hvitløk (finhakket)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 - 1 chili (frø fjernes, finhakket)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 dl hvitvin</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 laubærblad</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 ss olivenolje</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 ts sukker</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fres opp sjalottløk, hvitløk og chili i litt olje et par minutter. Tilsett resten av ingrediensene og la det koke til du får en fyldig saus (ca 30 min). Fjern laubærbladet. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">ca 500 gram kokt pasta røres inn i tomatsausen</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Skalldyr: </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">ca 500 gram (et nett) blåskjell, dampet i litt hvitvin under lokk 5 - 7 min (kast alle skjell som ikke er lukket før damping, eller de som forblir lukket etter damping)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 kamskjell, stekt i smør 30 sek på hver side</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">noen kokte reker uten skall</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 kokte sjøkreps delt i to på langs, varmet raskt i panne med smør</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">dryss over hakket gressløk, persille eller basilikum</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1mGogyVm0Kb0P1DV45o2u3mCgL7Kmfk1oXkG1VjYjzTqrzGJktrccZYF0mDz1D5Camy3SAimCQDUMmEx5UqdO8tqqNrmw-j1iPNCZAO5sakhPIkH7DAEhl6yks_KgFdw07b4WpPwP64/s1600/mat+093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1mGogyVm0Kb0P1DV45o2u3mCgL7Kmfk1oXkG1VjYjzTqrzGJktrccZYF0mDz1D5Camy3SAimCQDUMmEx5UqdO8tqqNrmw-j1iPNCZAO5sakhPIkH7DAEhl6yks_KgFdw07b4WpPwP64/s640/mat+093.JPG" width="486" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><b>In english</b></span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Tomato sauce:</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">8 large tomatoes (scalded in two min., remove skin and seeds)</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">4-6 cloves garlic (finely chopped)</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1/2 - 1 chili (seeds removed, minced)</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 cup white wine</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 bayleaf</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">3 tablespoons olive oil</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon sugar</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">salt</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">pepper</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Saute the shallots, garlic and chilli in a little oil a few minutes. Add remaining ingredients and cook until you get a rich sauce (about 30 min). Remove the bayleaf.</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"> 500 grams of cooked pasta stirred into the tomato sauce</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Seafood:</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"> 500 grams of mussels steamed for 5 - 7 minutes in white wine </span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">4 scallops, fried in butter, 30 seconds on each side</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">some cooked prawns </span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">4 boiled crayfish split in half lengthwise, heated quickly in a pan with butter</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">sprinkle with chopped chives, parsley or basil</span></i></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-8874202088224625762013-04-08T21:02:00.002+02:002013-04-08T21:03:00.505+02:00Frosten...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFEPPsskLiMpe6dpvr7A_gIUtLbEndwnLhJ5ZP2fqevMiEmCXWvG023rPgZ08qVsFAfyP7w2afZAupCguD36eKAMcfcDXv_GA9D9lC4dAO3tSCfThhcDxK6p5YSy52JL9a0Iq8xC6Df8/s1600/7a354fec994111e2be6b22000aa80214_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFEPPsskLiMpe6dpvr7A_gIUtLbEndwnLhJ5ZP2fqevMiEmCXWvG023rPgZ08qVsFAfyP7w2afZAupCguD36eKAMcfcDXv_GA9D9lC4dAO3tSCfThhcDxK6p5YSy52JL9a0Iq8xC6Df8/s400/7a354fec994111e2be6b22000aa80214_7.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtutImGFcB8GNtuku1PJ7KQBBz5O-MG2iYE4D8OTbjAT7GNIc-YDUJDB_PtTR0acrPDz7D6aMieimQaI1hyphenhyphenlHdRt2eibbA7yiCLw64JE8jSTD2r4VJmDzwz1iy24yjsRwQKMx2C_Vmso/s1600/8c855974984e11e2902222000a1fa52b_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtutImGFcB8GNtuku1PJ7KQBBz5O-MG2iYE4D8OTbjAT7GNIc-YDUJDB_PtTR0acrPDz7D6aMieimQaI1hyphenhyphenlHdRt2eibbA7yiCLw64JE8jSTD2r4VJmDzwz1iy24yjsRwQKMx2C_Vmso/s400/8c855974984e11e2902222000a1fa52b_7.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9kPIp6pLiMi2Am1ipv-hYfJjpX6f-wvKfnBN959qP2EgcmlveiMP3ZZMTkEes6op_NiqFw7yKQ1k9V69vec5Fk2jsItqyhAJ4b4SfEtteM1fWMgN5l_lNekwYZiqiv6lyZvVO7iToHM/s1600/86b96ec4a06211e2ab5722000a1f9684_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9kPIp6pLiMi2Am1ipv-hYfJjpX6f-wvKfnBN959qP2EgcmlveiMP3ZZMTkEes6op_NiqFw7yKQ1k9V69vec5Fk2jsItqyhAJ4b4SfEtteM1fWMgN5l_lNekwYZiqiv6lyZvVO7iToHM/s400/86b96ec4a06211e2ab5722000a1f9684_7.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">...kan være vakker den, men nå vil jeg kjenne grønt gress under bare føtter!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">(Bilder tatt ved Stokkavannet - Stavanger)</span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2tag:blogger.com,1999:blog-8267594928376923096.post-55759639047828675462013-04-05T18:06:00.000+02:002013-04-05T18:06:23.017+02:00Enkel og sunn helgemat: Asparges, rå salmalaks, spekeskinke og parmesan<span style="font-family: Trebuchet MS, sans-serif;">Et lite hei og hallo imellom både slitsomme og spennende flytte- og oppussingsøkter! Her er en rett som ikke krever noe stress eller kav. Det et eneste som trenger å varmes opp er aspargesen, så her snakker vi mye smak og lite oppvask. Det liker vi. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsmmIjdsSzzyhawHauo3zwf2ezqwXu9HlksPp9YXaB1b7HNkx1gvLRqfHT2aYYL9LhQImgIAPgn1WCLlVtrJp-1etYKZ1Paguc6LkavqzVV-yq3sB61EvrUjVVtPV1_g-d0OQgJvTRL8/s1600/april13+150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsmmIjdsSzzyhawHauo3zwf2ezqwXu9HlksPp9YXaB1b7HNkx1gvLRqfHT2aYYL9LhQImgIAPgn1WCLlVtrJp-1etYKZ1Paguc6LkavqzVV-yq3sB61EvrUjVVtPV1_g-d0OQgJvTRL8/s640/april13+150.JPG" width="440" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Du kan bruke dette som en forrett, eller som en middag/kvelds. Sammen med et godt olivenbrød og aioli blir retten enda mer mettende. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Du trenger:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">asparges</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salmalaks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">en god spekeskinke</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">parmesan</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinjekjerner</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepper </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dressing:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">litt olivenolje</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">hvitløk (kan sløyfes dersom du ikke liker rå hvitløk)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">lime </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Kok aspargesen i ett minutt. Stek den raskt i litt olje og krydre med salt og pepper. Skjær opp salmalaksen i tynne skiver og legg det over aspargesen. Tilsett skinke og parmesan. Bruk gjerne ostehøvel til å rive parmesanen med. Dryss over pinjekjerner som er ristet i en panne uten olje i et lite minutt.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dressing: Hakk opp litt hvitløk (1/2 - 1 fedd), bland det i litt olivenolje og limedråper. Rør det sammen og hell over retten. Pynt gjerne med stemorsblomster (kan spises) og ferske urter. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">God helg godtfolk! </span>Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2tag:blogger.com,1999:blog-8267594928376923096.post-55039139548532385422013-03-26T07:11:00.001+01:002013-03-26T07:11:50.301+01:00Kalde dager og innendørs blomstring på instagram<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwY-8meCTiiBDXstBXN8MXgrW1WlfURyhqjhz8_5KC4906wvYVl9ojfKRff_A7_TdKsSd1L0t4EHBJcPjDc5-MAp02ft2PwGyApMv3b78pGZcokXpjxNTiDIBEj71Hz7o0GxUj-kg7Xo/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwY-8meCTiiBDXstBXN8MXgrW1WlfURyhqjhz8_5KC4906wvYVl9ojfKRff_A7_TdKsSd1L0t4EHBJcPjDc5-MAp02ft2PwGyApMv3b78pGZcokXpjxNTiDIBEj71Hz7o0GxUj-kg7Xo/s640/collage2.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Her er noen av mine siste<a href="http://instagram.com/reminiscencekitchen" target="_blank"> instaøyeblikk</a>. Nå har vi kjøpt inn tak- og gulvmaling, så her blir det male- og potlepåske. Gulvbelegg skal males lysegrått, så dette kan bli interessant...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ha gode påskedager godtfolk! </span></div>
<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-4838758905900094642013-03-22T13:18:00.001+01:002013-03-22T16:32:42.865+01:00Påskeharens rundstykker<span style="font-family: Trebuchet MS, sans-serif;">Endelig, endelig påskeferie! Plutselig får man tid til lange frokoster, og da passer det godt med disse påskeharene som er like lette å bake som vanlige rundstykker, for du klipper bare ørene til med en saks og trykker øynene inn med en spiss gjenstand. Klipp, klipp, trykk, trykk, smokk, smokk. Voila! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LJd5mHm82JFm_PByKVawsrR_UkqAcpacHvRWEHK_h-gZrE5Uc4rp46o4HjiY1Y5av_yFDEGzXmVqtmVSrPvbXFibx6cWkbWh6pviVZszMDJqglnobgTlevthDsAo4ypoBzJloFS5Vig/s1600/p%C3%A5skekanin+167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LJd5mHm82JFm_PByKVawsrR_UkqAcpacHvRWEHK_h-gZrE5Uc4rp46o4HjiY1Y5av_yFDEGzXmVqtmVSrPvbXFibx6cWkbWh6pviVZszMDJqglnobgTlevthDsAo4ypoBzJloFS5Vig/s400/p%C3%A5skekanin+167.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewmAcFRC0mXCkcjkeWpzcualTWONYgqI49mht9Hqt7fZ-7_ZSGqlqK0kxhxc8MojYRFHZDpN5vJH9RO5JFOhgXj60jNTzd9QDotwq30GieW9c4sCvGRhycMUGIWK6Uvb3pcODInViSGw/s1600/p%C3%A5skekanin+166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewmAcFRC0mXCkcjkeWpzcualTWONYgqI49mht9Hqt7fZ-7_ZSGqlqK0kxhxc8MojYRFHZDpN5vJH9RO5JFOhgXj60jNTzd9QDotwq30GieW9c4sCvGRhycMUGIWK6Uvb3pcODInViSGw/s400/p%C3%A5skekanin+166.JPG" width="328" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 pakke tørrgjær </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 dl melk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">125 g smør</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 ts salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 ss sukker</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 kg fint hvetemel</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIJNkBzfDgg3Xz9ap6BfQFg1v2TKS6BixA0YMZOmAWEuV-kvbgjAqXpWBlu0LuF0WsRIQyX1SBCAT4RZUmuhnnyfn1Rdo7UVOku5EdsWXWDQnTbf2MTA1RJlZtAebsHyJEW3VoKq5BC8/s1600/p%C3%A5skekanin+145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIJNkBzfDgg3Xz9ap6BfQFg1v2TKS6BixA0YMZOmAWEuV-kvbgjAqXpWBlu0LuF0WsRIQyX1SBCAT4RZUmuhnnyfn1Rdo7UVOku5EdsWXWDQnTbf2MTA1RJlZtAebsHyJEW3VoKq5BC8/s320/p%C3%A5skekanin+145.JPG" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Smelt smøret og avkjøl. Ha egg i bakebollen og tilsett egg, smør, sukker, melk, salt og gjær. Rør inn melet litt og litt. Kna det hele til du får en fin deig. La deigen heves under plast til den er dobbelt så stor. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rull ut kuler med samme form og størrelse som et egg. La deigen heve i ca 20 min. Klipp til ørene og trykk inn øyne med en spiss gjenstand (jeg brukte grillspyd i tre). Stekes i på 220 C i ca ti minutter eller til de er gylne.</span><br />
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<a href="http://freakinfantasticfoodfun.blogspot.no/2013/02/bunny-rolls.html" target="_blank"><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHNgmmgl9mGiHNMsCud-8HZ5qE-vyckvdBDXWb9VCK-LwmvEAnaZEZgyjXht2pwyZ6k9jJjxy6FfMUZYA5JRe9Qq_dox2HasvZ79StqGwDKO9PaR0yFMRv0tVAlO5KgJLjul5h4-ZgrM/s400/124763852146606365_pQT1QFOp_c.jpg" width="300" /></a><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ideen til disse fant jeg på <a href="http://freakinfantasticfoodfun.blogspot.no/2013/02/bunny-rolls.html" target="_blank">denne </a>bloggen, og som dere ser på bildet over ble hennes finere enn mine. Men sånn kan de altså se ut... God påske kjære besøkende! Dere betyr alt for bloggingen min. </span>Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2tag:blogger.com,1999:blog-8267594928376923096.post-7303161274096660232013-03-16T13:12:00.000+01:002013-03-16T13:12:30.021+01:00Sjøkreps i friterte nudler<span style="font-family: Trebuchet MS, sans-serif;">Med kun noen få ingredienser kan du lage denne spennende forretten. Ferske, norske sjøkreps smaker fantastisk sammen med disse crispy nudlene. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJawFcvtAqQQueFsq8EsGMnj5UBPqyo1q0SEu_9s3mfKVlD21MGoIR3KIG7IEMdelvqQbS1jHB_ya-q3rBhA-2EE4LsiR9i7ytFnJ3c3Kw3fr0Rgpr0xKPEvQuFeyrmzt64aHPKpmEtSg/s1600/mars2013+154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJawFcvtAqQQueFsq8EsGMnj5UBPqyo1q0SEu_9s3mfKVlD21MGoIR3KIG7IEMdelvqQbS1jHB_ya-q3rBhA-2EE4LsiR9i7ytFnJ3c3Kw3fr0Rgpr0xKPEvQuFeyrmzt64aHPKpmEtSg/s640/mars2013+154.JPG" width="480" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Til to personer:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 sjøkreps (fra ferskvaredisken)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 ts salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">litt nykvernet pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 nøste ferske eller kokte eggnudler</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">solsikkeolje til fritering</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 grillspyd i tre</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Rens sjøkrepsene og tre de på et spyd. Dryss over salt og pepper. Trekk ut fem/seks tråder med nudler og surr dem rundt sjøkrepsene.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Varm opp oljen i en wok eller en liten gryte (nok til at det dekker sjøkrepsene). Den er varm nok til fritering når den bruser rundt en brødbit. Friter ett av spydene om gangen og rull dem i en retning slik at nudlene ikke faller av. Tas ut når nudlene er gyllenbrune. La de renne av på kjøkkenpapir. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serveres sammen med sweet chilisaus, lit persille og limeskiver. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Kilde/inspirasjon: Oppskriften fant jeg i bladet Tara Smak (en rett av den thailandske kokken Gwan), men jeg har byttet ut scampi med norske sjøkreps fordi disse er både bedre og mer miljøvennlige. </span><br />
<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2tag:blogger.com,1999:blog-8267594928376923096.post-89258087909400542332013-03-10T13:27:00.001+01:002013-03-10T19:04:19.748+01:00Cornflakes- og parmesanpanerte kyllingburgere med hjemmelaget hamburgerbrød<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Man skal kanskje ikke skryte for mye av maten man lager selv, men disse kyllingburgerne var så himla gode at endorfinene mine løpte lykkelig løpsk rundt i hele kroppen. Jeg er så svak for sprøstekt mat. Disse er bakt i ovnen, så jeg innbiller meg at de er hakket sunnere enn frityrsekt. Hamburgerbrødene bakte jeg i går, så dette var ikke noe stress. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz18exZ2WJEgNTs8ISF9wCi1smwy6I27xBSqCkpkPEhCEm0kT1-7sMpbC29yB8kyfMQ7RbhwCsAey1bCKCeLPzC61iqbrOTEiGMYcaEFUgdi2gbKD8CqkZeHd4KFbqbEjx1JMzfZ7_r4/s1600/mars+067+-+Kopi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuz18exZ2WJEgNTs8ISF9wCi1smwy6I27xBSqCkpkPEhCEm0kT1-7sMpbC29yB8kyfMQ7RbhwCsAey1bCKCeLPzC61iqbrOTEiGMYcaEFUgdi2gbKD8CqkZeHd4KFbqbEjx1JMzfZ7_r4/s640/mars+067+-+Kopi.JPG" width="480" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Panering:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 kopper cornflakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 - 1 kopp raspet parmesan</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 ts paprikapulver</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 ts salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">litt matolje</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 kyllingfileter</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hell cornflakes i en pose og slå det i knas med en kjevle, eller knas det med fingrene (nyt den herlige lyden!)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Hell cornflakes i en bolle og tilsett parmesan, paprikapulver og salt. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rør det hele sammen</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tilsett litt og litt olje (kanskje 5 ts) til det blir en fuktig konsistens</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Fjern "trevlene" fra kyllingfileten og bank den flat med en kjøttbanker. Hvis du har en rund liten matform (i hamburgerstørrelse) kan du bruke den til å presse ut runde burgere. Hvis ikke skjærer du dem til med en kniv. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Dypp hver kyllingbit i cornflakesmassen slik at den er dekket på begge sider. Resterende biter av kylling dyppes også i cornflakes, så får du nuggets. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Legges på bakepapir og stekes i ovnen på 220 C i ca 10 - 15 min. </span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Hjemmelaget hamburgerbrød (8 stk):</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 dl mel (pluss litt ekstra til utbaking)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1,5 dl vann</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pakke tørrgjær</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 ss sukker</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 ss salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 kopp smeltet smør</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg (+ ett sammenpisket egg til pensling)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">litt sesamfrø</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Tilsett alle ingredienser i mikseren og la det eltes til en fin deig i ca ti minutter. Rull ut deigen i boller som trykkes litt flate og la de heve til de har dobbel størrelse. Pensle brødene med egg og dryss over sesamfrø. Stekes på 220 C i ca 7- 10 minutter. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Tilsett det du liker på burgerbrødene: Jeg brukte cheddarost, rødløk, salat, og hjemmelaget hvitløksdressing. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Serveres med ovnsbakte båtpoteter. Kos dere! </span><br />
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2tag:blogger.com,1999:blog-8267594928376923096.post-86846586163792911262013-03-03T11:52:00.001+01:002013-03-03T11:52:30.805+01:00Bringebær- og blåbærgalette med vaniljekrem (blueberry galette) <ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; list-style: none; margin: 1em; outline: 0px; padding: 0px 0px 0px 2.4em; vertical-align: baseline;"><div class="ingredient-label" id="zlrecipe-ingredient-0" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; left: -10px; line-height: inherit; margin: 5px 0px 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
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<span style="color: #999999; font-family: Trebuchet MS, sans-serif;">Jeg liker så godt det rustikke utseende på denne galetten. Den er som en pai, men du slipper å bruke form. Den ligner på noe man spiser i hagen en sommerdag der en har lyst til å bare lage noe enkelt for å få det meste ut av dagen. Tradisjonelt sett brukes det ikke vaniljekrem i denne typen pai, så her har jeg tatt meg noen kunstneriske friheter. Vaniljekrem og bær blir jo aldri feil. Disse kan også lages i miniporsjoner.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyQgrFuA7JF8HyHlEBVgcjgaAURMRuWgV0c6waT-319QxKKcY0t8zmk2Re4K78jtjeoELA1T56Qn6FIhkR5CTmR_Pla4vKzu98bZPoh7qpy5Qfejn8URWTTtGMhF62GSQ-IvyPichOM0/s1600/vinter2013+305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyQgrFuA7JF8HyHlEBVgcjgaAURMRuWgV0c6waT-319QxKKcY0t8zmk2Re4K78jtjeoELA1T56Qn6FIhkR5CTmR_Pla4vKzu98bZPoh7qpy5Qfejn8URWTTtGMhF62GSQ-IvyPichOM0/s640/vinter2013+305.JPG" width="468" /></a></div>
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Deigen:</span></b></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 kopp usaltet smør, kaldt, kutter i terninger</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 1/2 kopper hvetemel</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3 ts sukker</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 ts salt</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 kopp melk</span></div>
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<span style="background-color: transparent; color: #666666; font-family: 'Trebuchet MS', sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit; text-align: justify;">Hell først de tørre ingrediensene, så smør oppi en bolle. Rør sammen enten med en miksmaster eller for hånd til smøret har smuldret opp. Tilsett melken og rør mer til du får en jevn deig. Pakkes inn i plast og la deigen stå i kjøleskapet i en time eller over natten.</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;"> Fyllet:</span></b></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 pakke vaniljekrem </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 kopp blåbær</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 kopp bringebær</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 ts melis</span></div>
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<span style="background-color: transparent; color: #666666; font-family: 'Trebuchet MS', sans-serif; font-style: inherit; font-variant: inherit; line-height: inherit;">Kjevle/trykk deigen til den er rund og flat. Spre vaniljekrem og bær på midten og brett kantene mot midten. Dryss over litt melis. Stekes i 30 - 35 min på 200 C. Smaker godt både varm og kald.</span></div>
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-55829126759582120812013-03-02T11:57:00.000+01:002013-03-02T11:57:02.158+01:00Hello March! <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Det skal bli så deilig med lysere tider og grønnere gress! Her er noen av mine vinterfavoritter fra instagram. Håper de neste blir preget av mindre gråvær og flere spirer og picnicluncher. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGXw7FFR6TF-TCOIOVSbeGzH_Q57Ve6_PweMfhH8EGDSDJQjjFBvyHswarE7QJmt1-IZU3nWDvFyXNYn8ZTqgo_HN0GDcPa0KabDoFyNpEve8SfhE5xB0YpqojLUTOufxDWQevxBVocU/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGXw7FFR6TF-TCOIOVSbeGzH_Q57Ve6_PweMfhH8EGDSDJQjjFBvyHswarE7QJmt1-IZU3nWDvFyXNYn8ZTqgo_HN0GDcPa0KabDoFyNpEve8SfhE5xB0YpqojLUTOufxDWQevxBVocU/s640/PicMonkey+Collage.jpg" width="640" /></a></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-46816385941114226972013-02-21T07:20:00.001+01:002013-03-03T13:55:04.862+01:00Spaghetti og kjøttboller med tomatsaus a la New York<br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Noen ganger finnes det ikke noe bedre enn varme kjøttboller som svømmer i en smakfull tomatsaus toppet med revet parmesan. Grunnen til at jeg kaller denne retten "a la New York" er fordi mannen min laget denne retten i leiligheten som vi leide med utsikt over Manhattan skyline, og oppskriften på denne klassiske sausen er hentet fra New York times. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Til ca tre personer:</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Sausen:</span></div>
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<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 løk i biter</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 fedd hvitløk, skivet</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 gulrot hakket i fine biter</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 ss olivenolje</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 boks økologiske tomater (eller ferske hakket i biter)</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 laubærblad</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 ts oregano</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 kopp tørr rødvin</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 kopp vann</span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><span style="font-family: Trebuchet MS, sans-serif;">salt og pepper</span></li>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Stek løk, gurøtter og hvitløk i olje i et par minutter til de er gylne (ikke brune). Tilsett resten av ingrediensene og la det hele koke i 40 minutter eller mer. Smak til med salt og pepper.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Kjøttbollene:</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">300 g kjøttdeig av storfe</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 fedd hvitløk, hakket</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">salt og nykvernet pepper</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Bland alle ingrediensene sammen til en fin deig og form kjøttbollene med en skje. Stek kjøttbollene i en panne med olje til de er brune på alle sider. Tilsett kjøttbollene i sausen og la de koke i minst ti minutter. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Serveres med kokt spaghetti og revet parmesan. </span></div>
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-65011087328932989442013-02-20T15:37:00.000+01:002013-02-20T15:37:15.752+01:00New York dag 5<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Dag fem vandret vi på "The high line", som er en 2,33 km lang gåtur bygget oppå en tidligere jernbaneskinne. Her kommer du litt opp i høyden der det er fredelig og rolig. Jeg kan tenke meg at denne ruta er ekstra fin om sommeren da det er vakkert beplantet her. Da vi kom frem til Greenwich Village, min favorittdel av byen, spiste vi på den pittoreske michelin-gastropuben <a href="http://thespottedpig.com/" target="_blank">The Spotted Pig </a>. Vi kom akkurat på restaurantens 9-årsdag så vi ble tilbudt Cava. Herlig og uformell atmosfære med god mat. </span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-29085606453838455562013-02-19T16:27:00.000+01:002013-03-06T20:49:54.452+01:00New York dag 4<span style="font-family: Trebuchet MS, sans-serif;">Vi tar ferja til Midtown der menn og barn tar heisen til toppen av Rockefellerbygget som skal være det beste utsiktspunktet i hele NY. Vi jenter er slitne og slapper av på cafè i mens. Videre tar vi turen til 5th avenue der jeg kjøper meg et armbånd på Tiffany`s. I dag var planen å dra til MoMA, men tiden fløy fra oss. Det ble shopping på Macy`s, verdens største butikk i stedet. Så var det tilbake til leiligheten med takknemlighet i hjertet, der vi skrudde av alle lys for å best mulig kunne nyte Manhattan skyline i mørket. </span><br />
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Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-2415809539148831662013-02-18T07:26:00.000+01:002013-02-18T21:48:40.041+01:00New York dag 3<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Gode sko i denne byen er et must, for her blir det mye vandring. Denne dagen gikk vi igjennom Chinatown der det var mye å ta inn av både lukt- og synsinntrykk. Mye spennende og eksotisk, men også veldig trist å se proppfulle bøtter med levende frosker og blodige skilpadder (de sistnevnte orket jeg ikke å ta bilde av) i matbutikkene. Vi gikk videre til Little Italy og spiste pizza på fantastiske Lombardi`s - Amerikas første pizzarestaurant med deilig steinovnsbakt pizza. Videre tok vi turen til Soho, Ground Zero som er under oppbygging, så til Century21 for å shoppe. </span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-37224877653038034142013-02-17T15:04:00.000+01:002013-02-17T16:38:27.640+01:00New York dag 2<span style="font-family: Trebuchet MS, sans-serif;">Denne morgenen våknet jeg klokken tre om morgenen på grunn av jetlag. Dette var den eneste dagen med regn og tåke, så etter en frokost med juice fra en gigantisk kartong og bacon og egg fra en amishfarm, bestemte vi oss for å besøke American Natural History Museum.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: start;">Her var høydepunktet dinosaurskjelettene, mens resten av utstillingen passet best for barn i småskolealderen. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ellers brukte vi lang tid for å finne ut av t-banesystemet, men etter mye frem og tilbake kom vi oss frem til ferja. Så var det tilbake til leiligheten for å hente inn litt søvn mens mannen laget spaghetti og kjøttboller (oppskriften kommer snart).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Og med denne utsikten glemmer man hele jetlaget...</span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-77820322011966747252013-02-16T14:57:00.000+01:002013-02-17T16:41:00.531+01:00Dag 1 i New York<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Vi var så heldige å akkurat slippe unna stormen Nemo, så vi opplevde ingen forsinkelser med flyet, men vi måtte stå i to timers kø på JFK. Vi har bodd i denne leiligheten som hadde en svimlende vakker utsikt over Manhattan skyline. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Først vandret vi rundt på Times Square og hadde lunch på sjømatrestauranten Bubba Gump. Ungene som elsker filmen Forrest Gump var helt i ekstase. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Etterpå så vi teaterstykket "Cat on a hot tin roof " med Scarlett Johannson. Det ble en opplevelse for livet. Godt stykke og fantastiske skuespillere. I salen blant publikum satt Liam Neeson, og jeg trodde jeg skulle besvime da han plutselig stod en halv meter foran meg. *starstruck*</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Med polaroidkamera og nye sko i handleposen kom vi oss lykkelige tilbake til leiligheten etter mye styr med taxisjåfør som ikke kunne veien til New Jersey. Vi fant ut at ferjen var det beste alternativet og brukte den resten av uka. </span></div>
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<br />Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com0tag:blogger.com,1999:blog-8267594928376923096.post-80969635189076737762013-02-08T18:31:00.000+01:002013-02-08T18:31:25.446+01:00I morgen reiser vi til New York.....<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;"><img alt="New York, New York" height="400" src="http://media-cache-ec5.pinterest.com/550/25/dd/fe/25ddfe192744e137ed65595b5d710f31.jpg" style="margin-left: auto; margin-right: auto;" width="266" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sunsurfer.tumblr.com/page/43" target="_blank"><i>Kilde </i></a></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">...og imens krysser vi fingrene for at snøstormen er over til vi kommer dit. </span></div>
Reminiscencehttp://www.blogger.com/profile/03562765433845996938noreply@blogger.com2