tag:blogger.com,1999:blog-74696255990296140982024-02-18T14:50:24.620+01:00KakemillaKakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-7469625599029614098.post-61188512288644606122023-10-22T13:59:00.000+02:002023-10-22T13:59:05.990+02:00Viltgryte av elg / Venison stew with moose<h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEqPBDeHYViEcCY98PbAf3chqGKA-TozMbMHryQc-IngbjrnRwOL43u6H6BLI7xHfKogGcAWuvfCXSWbq6KBrp-0xx0Dq3mRWfg7kp-L9p7jWuOkSr4chYIHe9bCK0RljYVnqCV4FbF9W2tmxSfx6vDTKGltGbLn0NyccgdGX0V7Jt1UHg5qyEWrLz29H/s4032/Viltgryte%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEqPBDeHYViEcCY98PbAf3chqGKA-TozMbMHryQc-IngbjrnRwOL43u6H6BLI7xHfKogGcAWuvfCXSWbq6KBrp-0xx0Dq3mRWfg7kp-L9p7jWuOkSr4chYIHe9bCK0RljYVnqCV4FbF9W2tmxSfx6vDTKGltGbLn0NyccgdGX0V7Jt1UHg5qyEWrLz29H/s320/Viltgryte%201.jpg" width="240" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><u><span lang="EN-US" style="font-size: 13.5pt;">English version along with Nor<i>wegian</i><br /><i>Norsk: </i></span></u></b><b><u><span lang="EN-US"><span style="font-size: 13.5pt;">(English below)</span><span style="font-size: 18px;"><br /></span></span></u></b><i><span lang="EN-US">Altså –
denne gryta satt der den skulle. Og ikke rart, med alle de gode ingrediensene! </span></i><i>Vi er så heldige å få kjøpe elgkjøtt fra en kompis
som jakter, og det er etter både min og kjærestens mening det beste kjøttet.
Det har så mye smak i seg!!! Kjæresten min har vokst opp med mat med elgkjøtt da faren
hans var ivrig jeger og kjæresten min fulgte etter da han ble gammel nok. Han
ga opp jakta (på elg i alle fall) for flere år siden, men kjøttet er fortsatt
favoritten. Ganske gøy å høre at «denne elggryta tror jeg er den beste jeg
noensinne har smakt». Det kaller jeg skussmål og det beste komplimentet. </i><i><span face="Segoe UI Emoji, sans-serif">😊<br /></span></i><i>Du kan selvfølgelig bruke annen type viltkjøtt
eller også storfekjøtt i denne gryta. Dette er en stor porsjon – 5-liters gryta
ble full – men jeg anbefaler å lage en real porsjon når du først er i gang.
Den egner seg godt for oppvarming både en og to ganger, og kan fryses i
porsjoner.</i></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p> </o:p><u><span lang="EN-US"><b>English:<br /></b></span></u><span lang="EN-US">So - this stew hit the spot! And
no wonder, with all the good ingredients! We are lucky enough to have a friend who
hunts moose, and who is also willing to sell us some. Moose meat is the best, both in mine and my boyfriends opinon. It has so much flavor!! My boyfriend grew up
with moose meat, as his father went hunting, and so did my boyfriend for many
years. He gave up hunting (at least for moose) several years ago, but the meat it's
still the favorite. It was great to hear that "I think this moose stew is the best I've ever tasted." I call that
the best compliment. </span><span lang="EN-US"><span face="Segoe UI Emoji, sans-serif">😊<br /></span></span>You
can, of course, use other types of game meat or also beef in this casserole.
This is a large portion – the 5-litre pot was full – but I recommend making a huge
portion while your’e at it. It can be reheated once and twice, and it can also
be frozen in portions.</p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US"> </span><b><i><u>Ingredienser ca. 8 personer </u></i></b><u><b>/ Ingredients for about 8 persons<br /></b></u><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Ca. 1,8 kg. Elgkjøtt (jeg brukte rundbiff) </span></i><span style="color: #222222;">/ Approx. </span><span lang="EN-US" style="color: #222222;">1.5 kg. steak from
moose (I used round steak)<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">3 store
løk, finhakket</span></i><span lang="EN-US" style="color: #222222;"> / 3 large onions, finely chopped<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Smør
til steking</span></i><span lang="EN-US" style="color: #222222;"> / Butter for frying<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Salt og pepper</span></i><span style="color: #222222;"> / Salt and pepper<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">1,2
liter vann </span></i><span lang="EN-US" style="color: #222222;">/ 1.2 litres water<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">30
enebær </span></i><span lang="EN-US" style="color: #222222;">/ 30 juniper berries<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">1,5 ss
timian </span></i><span lang="EN-US" style="color: #222222;">/<i> </i>1.5 tbs thyme<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">2 kjøttbuljongterninger</span></i><span lang="EN-US" style="color: #222222;"> / 2
meat stock cubes<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">5-6 gulrøtter</span></i><span lang="EN-US" style="color: #222222;"> / 5-6 carrots<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">500 g
frisk champignon</span></i><span lang="EN-US" style="color: #222222;"> / 500 grams fresh mushrooms<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">2 løk, grovhakket</span></i><span lang="EN-US" style="color: #222222;"> / 2
onions, roughly chopped<br /></span><i><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">3 dl
kremfløte</span></i><span lang="EN-US" style="color: #222222;"> / 300 ml cream<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">2 dl helmelk</span></i><span style="color: #222222;"> / 200 ml whole milk<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">4,5 dl seterrømme</span></i><span style="color: #222222;"> / 450 ml sour cream<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">3-4 ss *hvetemel til jevning </span></i><span style="color: #222222;">/<i> </i>3-4 tbs *flour for thickening<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">*Potetmel eller maizena kan brukes for en
glutenfri variant </span></i><span style="color: #222222;">/ *cornstarch
for a gluten free option<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">4 ss tyttebærsyltetøy </span></i><span style="color: #222222;">/ 4 tbs lingonberry jam<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">1 ts Worcestershiresaus</span></i><span style="color: #222222;"> / 1 tsp Worcestershiresauce<br /></span><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">300 gram frosne tyttebær </span></i><span style="color: #222222;">/ 300 grams frozen lingonberries<br /></span><i><span lang="EN-US" style="color: #222222;">Noen dråper sukkerkulør (kan sløyfes) </span></i><span lang="EN-US" style="color: #222222;">/ A few drops food colouring (caramel) (optional)</span></p></div></div><span><a name='more'></a></span><div><b><i><u>FREMGANGSMÅTE /</u></i></b><b><u> METHOD:<br /></u></b><i><u><b>Norwegian:<br /></b></u></i><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Skjær kjøttet i litt store terninger og
finhakk løken. Brun smør i en stekepanne (gjerne av jern), og stek kjøtt og løk
sammen til kjøttet har en fin stekeskorpe og løken er myk. Stek gjerne i porsjoner
i flere omganger. Ha over i en stor gryte som rommer minst 5 liter. Kok ut panna
med 2 dl vann og ha dette i gryta, sammen med nok en liter vann, slik at kjøttet
så vidt dekkes. Kok opp og la småkoke under lokk i 1,5 time.</span></i></div><div><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Del store champignon i 2-4, små kan du la
være hele. Stek noen minutter i stekepanne, og tilsett i gryta. Tilsett så gulrøtter
skåret i passe terninger og grovhakket løk. La koke i ca. 15 minutter. Ha melk
og fløte i en bolle, og rør ut hvetemel (evt. potetmel eller maizena) i blandingen.
Pass på at du får rørt ut alle klumper. Rør inn seterrømme. Tilsett dette i gryta
litt og litt under omrøring. La småkoke i ca. 10 minutter. Rør til slutt inn
tyttebærsyltetøy, frosne tyttebær, Worcestershiresaus og sukkerkulør. Smak til
med salt og pepper. Om du synes sausen er litt for tynn, kan du tilsette litt
mer jevning ved å røre ut ca. 2 ts. Potetmel i kaldt vann før det tilsettes. Gi
et lite oppkok igjen. </span></i></div><div><i><span style="color: #222222; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Server med ønsket tilbehør, f.eks. nybakt
focaccia, ris og salat. Kokte poteter og grønnsaker er et annet godt alternativ.
Sett gjerne litt tyttebærsyltetøy på bordet for de som ønsker dette ved siden
av.</span></i></div><div>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><u><b>English:<br /></b></u><span style="color: #222222;">Cut the
meat into slightly large cubes and finely chop the onion. Brown butter in a
frying pan (preferably iron pan), and fry meat and onions together until the
meat has a brown crust and onions are soft. A good option is to fry it in
several portions. </span><span style="color: #222222;"> </span><span style="color: #222222;">Transfer to a large
pot that holds at least 5 litres. Add 200 ml water to the frying pan and boil for
a few seconds and add to the pot, along with another liter of water. The meat
should be just covered. Bring to a boil and simmer under a lid for 1.5 hours.<br /></span><span style="color: #222222;">Divide any
large mushrooms into 2-4, small ones you can leave whole. Fry for a few minutes
in a frying pan and add to the pot. Add carrots divided into </span><span style="color: #222222;"> </span><span style="color: #222222;">cubes and coarsely chopped onions. Let boil
for about 15 minutes. Put milk and cream in a bowl and stir in flour (alternatively
or corn starch) into the mixture. Make sure there are no lumps left. Add sour
cream. Add the mixture into the pot little by little, stirring. Simmer for
about 10 minutes. Finally, add lingonberry jam, frozen lingonberries,
Worcestershire sauce and food colouring. Season with salt and pepper. If you
think the sauce is a little too thin, you can add a little more thickening by
stirring out about 2 teaspoons corn starch in cold water before adding. Bring to
the boil again.</span><span style="color: #222222;"> <br /></span><span style="color: #222222;">Serve
with the desired side dishes, such as freshly baked focaccia, rice and salad.
Boiled potatoes and vegetables are another good option. Feel free to put some
lingonberry jam on the table for those who want this.</span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p></div><div></div>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-55811321998044229942023-09-24T13:19:00.005+02:002023-11-23T18:21:44.666+01:00Dillsild<p> </p><h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6ZKPcMr3ghj3sujIPgT_5pAw0MovQprq3t4vt3pNAA9NXRMg_rwwvRTCF6CjLCPUVOiQb1cp9DDAIMJ5eOvmOa7rkK2oLET5RahkrWdzKn9bS4jQ5hKEFelEx3ChHw1Sok4vX73josMAxwuzRek6hJSWlKOh9FbYX8EhiqlRF2yDevVzSkVkSoQ9VP9Y/s1169/Dillsild.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="1169" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6ZKPcMr3ghj3sujIPgT_5pAw0MovQprq3t4vt3pNAA9NXRMg_rwwvRTCF6CjLCPUVOiQb1cp9DDAIMJ5eOvmOa7rkK2oLET5RahkrWdzKn9bS4jQ5hKEFelEx3ChHw1Sok4vX73josMAxwuzRek6hJSWlKOh9FbYX8EhiqlRF2yDevVzSkVkSoQ9VP9Y/s320/Dillsild.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-family: Verdana;">Siden jeg flyttet hjem til Norge i 2013 har jeg arrangert juleselskap hver 2. Juledag. Da serverer jeg koldtbord med likt og ulikt, blant annet ulike typer hjemmelaget sild. I 2019 inviterte jeg en person til som etterhvert ble kjæresten min. 💓Vi har forøvrig flyttet sammen i felles hus, forlovet oss og skal gifte oss i 2024, men det er en annen historie 😍.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-family: Verdana;">Uansett - han hadde aldri spist noe særlig sild før vi ble sammen, men dette har endret seg til å bli et fast innslag på frokostbordet. Vi har også sammen videreutviklet reportoaret og eksperimentert oss frem til flere nye oppskrifter og smakskombinasjoner. Noen tas ikke med videre (eksempelvis balsamicosild), men flere har vi hatt stort hell med og de blir! Vi har også noen venner som blir veldig glad når vi tar med dette som gave istedenfor en vinflaske eller blomst. Jeg skal dele oppskriftene med dere, for som jeg har sagt mange ganger tidligere - gode oppskrifter er til for å deles. Mener jeg :-) </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-family: Verdana;">Her kommer Dillsilden min som er en av favorittene!</span></span></div><div class="separator" style="clear: both; text-align: justify;"><strong style="text-align: left;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;">Tips:</span></strong><em style="text-align: left;"><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;"> Se også oppskrifter </span></em><span style="font-size: 12pt; line-height: 107%; text-align: left;"><a href="http://www.kakemilla.blogspot.no/2014/01/koriander-og-ingefrsild-pickled-herring.html"><em><span style="font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
Koriander- og Ingefærsild (også en av mine favoritter), </span></em><a href="http://www.kakemilla.blogspot.no/2012/12/glassmestersild-glassblowers-herring.html#more"><em><span style="color: #cc3300; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
nydelig Glassmestersild, </span></em><i><a href="http://www.kakemilla.blogspot.no/2014/01/sennepssild-deluxe-med-rmme-og-varlk.html">HER</a><em><span style="font-family: Calibri, sans-serif;"> på
Sennepssild Deluxe med Rømme, Dill og Vårløk og </span></em></i><a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html"><em><span style="font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
Sennepssild med Yoghurt og Majones.</span></em> </span></div><div class="separator" style="clear: both;"><b>NB!</b> Det kommer linker her etterhvert til de andre og nye sildeoppskriftene mine. Blant annet en sennepssild som jeg mener er bedre enn de to andre "gamle" som det er linket til over her.</div><div class="separator" style="clear: both;"><br /></div><div><span style="font-family: Verdana;"><strong><u><span face="Verdana, sans-serif"><em>INGREDIENSER</em></span></u></strong><br /><div class="separator" style="clear: both;"><span style="font-family: Verdana;">Nok til 5 små Norgesglass + 1 stort.</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">LAKE:</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">6 dl eddik 7%</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">6 dl vann</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">4,5 dl sukker</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">4 ts hel pepper</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">8 laurbærblad</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">12 hele nellik</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">2 ss hel allehånde</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">3 ss dillfrø</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">2 purre</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">5 potter frisk dill</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">Ca. 18 kryddersildfileter</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;"><br /></span></div><div class="separator" style="clear: both;"><span><a name='more'></a></span><span style="font-family: Verdana;">FREMGANGSMÅTE</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">Bland alle ingredienser til laken i en kjele. Kok opp til sukkeret er oppløst, og avkjøl helt.</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">Finn frem rene glass. Skjær sild i passe biter, purre i ringer, riv opp dill.</span></div><div class="separator" style="clear: both;"><span style="font-family: Verdana;">Legg sild, purre og dill lagvis i glassene. Husk at det er en god del krydder i laken, og fordel disse litt mellom lagene ved å ta opp med en hullsleiv etterhvert. Når glasset er fullt, hell over lake. Skru lokkene godt på, og sett opp ned en stund for vakuum. Oppbevares i kjøleskap La stå i minst 1 uke, helst 3-4 uker, før første glass åpnes og nytes. Silden er holdbar i minst ett år før åpning, og har også god holdbarhet etter åpning. (De holder nok ikke så lenge). 😆</span></div></span></div></div><br /><div><br /></div>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-52133615884045451622023-09-21T23:41:00.006+02:002023-09-24T23:15:26.917+02:00Hermetiserte pærer med krydder og rom / Canned pears with spices and rum<p><br /></p><h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGRKSqUZDSxlMIVjtvydCPXEBLh847zwOvc_QhVLXX86T6WIrLiSKOECYTmdhDWXRqyZeARzsTJ2FUqQqU8Zd2SjnoUlASSEZKIWDl6AYMohZr5GCbMTuEPvDZ-Y0mb44HjOabIR0lNjbtMWO-2DX_lOza1qp9EIF_oIQ6KseKnWsgk--dtKtzeh-22AC/s4032/P%C3%A6rer%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGRKSqUZDSxlMIVjtvydCPXEBLh847zwOvc_QhVLXX86T6WIrLiSKOECYTmdhDWXRqyZeARzsTJ2FUqQqU8Zd2SjnoUlASSEZKIWDl6AYMohZr5GCbMTuEPvDZ-Y0mb44HjOabIR0lNjbtMWO-2DX_lOza1qp9EIF_oIQ6KseKnWsgk--dtKtzeh-22AC/s320/P%C3%A6rer%202.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><u><b>English version along with Norwegian</b></u></div><div style="text-align: left;"><u><b><i>Norsk: </i>(English below)</b></u></div><div style="text-align: left;"><i>Jeg er på ei skikkelig "matauk" om dagen kjenner jeg!!! Har det ordentlig gøy på kjøkkenet for tiden. </i></div><div style="text-align: left;"><i>Heldige meg som fikk en diger pose med pærer. Måtte jo finne på noe gøy å lage, og fant ut at jeg jo kunne prøve å konservere disse også, slik jeg gjorde med agurker for noen dager siden. </i><i>Jeg skal også lage pærekake av en del av frukten vi fikk, men her fant jeg på noe som blir noen gode desserter fremover. Komponerte min egen oppskrift etter å ha googlet litt i forhold til vann,- og sukkermengde, men ville gjerne ha litt mer smak, så jeg banket til med litt krydder og bittelitt rom 😃Etter å ha smakt på laken kommer jeg ikke til å være flau for å servere dette til gjester!!!! Må nok lage en porsjon til. </i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><u><b>English:<br /></b></u>I’m
rocking the kitchen these days! At least I’m having fun! And when the result is
good – even better! Lucky me – someone gave us loads of pears. I had to come up
with something fun to make and decided that I could try to preserve these too,
like I did with cucumbers a few days ago. Well, here we have some good
desserts to serve future guests!!! I composed my own recipe after googling some
other recipes for water, - and sugar quantity. I wanted a little more flavor
than just sugar though, so I upped the game with some spices and tiny bit of rum.
Lake Of course I tasted the sugary brine, and can tell you that I won’t hesitate
to serve this. Not embarrassed at all – just proud actually! I will probably
have to make another portion… </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u><i>Ingredienser til 4-5 store Norgesglass </i>/ Ingredients for 4-5 large jars</u></b></div><div style="text-align: left;"><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Ca. 50 små pærer (Ca. 3 kg) </i>/ Approx. 50 small pears (approx. 3 kg)</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>2,5 liter vann </i>/ 2,5 liters water</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>1 dl mørk rom </i>/ 1 deciliter dark rum</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>750 g sukker </i>/ 750 grams sugar</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>5 stk. stjerneanis </i>/ 5 star anise</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>3 kanelstenger </i>/ 3 cinnamon sticks</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>10 nellikspiker </i>/ 10 cloves</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>2 biter tørket ingefær /</i> 2 pieces dried ginger</div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span><a name='more'></a></span><i><br /></i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i><br /></i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b style="color: black; font-family: "Times New Roman"; font-size: medium;"><u><i>FREMGANGSMÅTE /</i> METHOD:</u></b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><b style="color: black; font-family: "Times New Roman"; font-size: medium;"><u><i>Norwegian</i></u></b></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Kok opp vann, rom, sukker og krydder. Sett til side.</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Skrell pærer, del i 4 deler på langs. Fjern kjernehus. Legg i den varme laken i kjelen etterhvert som du skreller slik at pærene ikke blir brune. Kok opp og la koke til pærene er knapt møre, ca. 10 min. Sjekk etterhvert.</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i><br /></i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Varm glassene i ovnen i noen minutter på ca. 80 grader. Ta ut pærene fra laken med hullsleiv og legg i glassene. Pass på at du får med en kanelstang og litt krydder i hvert av glassene.</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Hell den varme laken over pærene, skru på lokk og sett opp-ned til glassene er avkjølt. Dette for at det skal bli vakuum, les: hermetisering.</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i><br /></i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Jeg trodde de måtte lagres en stund før de er klare, men har fått opplyst av en husstellslærer jeg kjenner, som skal ha svært godt greie på dette, at disse kan spises med en gang, siden det ikke er noe som skal trekke til bedre smak. Imidlertid kan de oppbevares i minst ett år forutsatt at vakuumen er god.</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Jeg satser på en smak før jul, og så blir det litt juledessert her i gården. 😀</i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><i><br /></i></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: "Times New Roman"; font-size: medium;"><u><b>English:</b></u></span></div><div style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="color: black; font-family: "Times New Roman"; font-size: medium;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Boil
water, rum, sugar and spices. Set aside.<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Peel
pears, divide into 4 parts lengthwise. Remove cores. Place in the hot sugary brine
in the pan as you peel so that they don’t turn brown. Bring to a boil and simmer
until the pears are barely tender, about 10 min. Check out eventually.<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p> </o:p></span><span style="color: #222222;">Heat
the jars in the oven for a few minutes at about 80 degrees celcius. Remove the
pears from the brine with a slotted spoon and place in the jars. Make sure you
include a cinnamon stick and some spices in each jar.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">Pour
the hot brine over the pears, screw on the lid tight and place the jars upside
down until cooled. This is to make it a vacuum.<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p> </o:p></span><span style="color: #222222;">I
thought they would have to be stored for a while before they are ready, but I
have been informed by a chef, who is supposed to know this very well, that
these can be eaten right away. However, they can be stored for at least one
year provided that the vacuum is good.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">I'm aiming
for a taste before Christmas, and also keep some for Christmas desserts. </span><span style="color: #222222; font-family: "Segoe UI Emoji",sans-serif; mso-bidi-font-family: "Segoe UI Emoji"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;">😀</span><span lang="EN-US" style="color: #222222; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: NO-BOK; mso-font-kerning: 0pt; mso-ligatures: none;"><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span></p></span></div></div><div style="text-align: left;"><span face="Verdana, sans-serif"><i></i></span><!--more--></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-8vp5IYtLOYzqSKqdvtf1qrLmme-iGhQsZbrJLzKy46bTsoJdkeOz5EuoRfYNWGbsliyQOvlQbr_jwk1kB-O3NCHq5Bpje8elqAD1FA2aYi2CZnLxeyaJvO3StRL17BDZIfhFL0MslolhrVOjkf3gZd3pSp6VPM8TaHeOhfXxo_ZHPaiXcXG2X8-Akzf/s4032/P%C3%A6rer%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-8vp5IYtLOYzqSKqdvtf1qrLmme-iGhQsZbrJLzKy46bTsoJdkeOz5EuoRfYNWGbsliyQOvlQbr_jwk1kB-O3NCHq5Bpje8elqAD1FA2aYi2CZnLxeyaJvO3StRL17BDZIfhFL0MslolhrVOjkf3gZd3pSp6VPM8TaHeOhfXxo_ZHPaiXcXG2X8-Akzf/s320/P%C3%A6rer%201.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRz3I_-KMIN4wfnwsdYdx4rktvqpj8RCldp9PvA4hrYD9yjwNduIhbtqEzElT96uEFtg8CsIMZBQ3Yr-xdBCbZC4BoOhhdmm9ywC0tMUidAd3EexnTgca-dHTmnw3aXCXCPYFg0bOhs8FqpK-8yjxF5QsWC-5c_JvDJY0aAeURVFeciouf6TE8RwK1pmu/s4032/P%C3%A6rer%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRz3I_-KMIN4wfnwsdYdx4rktvqpj8RCldp9PvA4hrYD9yjwNduIhbtqEzElT96uEFtg8CsIMZBQ3Yr-xdBCbZC4BoOhhdmm9ywC0tMUidAd3EexnTgca-dHTmnw3aXCXCPYFg0bOhs8FqpK-8yjxF5QsWC-5c_JvDJY0aAeURVFeciouf6TE8RwK1pmu/s320/P%C3%A6rer%202.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyL8Ft7xzMkJp_xzo9_o1obOldgvbQ2EYiNLfcmZN51iCVhi0h6x1rBQbb8srbVXBY_2UsOZqzYc--t-0zmo9Za96xohHfEqzyYhV9fNvChuXLXitmt-BfMZK_REpBSa0Yk1G3MDT1W_HpZO6pH3aFUHPrslY7c1JvzQuIznv6JHK3yWzEE-CTFRlvMlcG/s4032/P%C3%A6rer%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyL8Ft7xzMkJp_xzo9_o1obOldgvbQ2EYiNLfcmZN51iCVhi0h6x1rBQbb8srbVXBY_2UsOZqzYc--t-0zmo9Za96xohHfEqzyYhV9fNvChuXLXitmt-BfMZK_REpBSa0Yk1G3MDT1W_HpZO6pH3aFUHPrslY7c1JvzQuIznv6JHK3yWzEE-CTFRlvMlcG/s320/P%C3%A6rer%203.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-1931917851677524032023-09-10T14:11:00.022+02:002023-09-24T20:31:35.196+02:00Sylteagurker a la pappa (sur type) og a la Kakemilla (søt type) / Pickled cucumbers (dad's recipe - sour type) and my recipe - sweet type<p> </p><h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9C1iBfGerHOtAtqH-a81gLijr7WWE_NOpq2jmwTYASDTrfu5M67P8FAfLOILU91hGUbWUHeI0PSNZ7ka5NoxHxubqhYFAHFioDNtdbsQsCLeFkyS6KxMSeAp8ghNKxB0A9WiIBW2laZJMSjp4xV-6jj_7eR6sA4okoQJkh9KekmjRs_wuEWXfJ8GeWK9J/s4032/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9C1iBfGerHOtAtqH-a81gLijr7WWE_NOpq2jmwTYASDTrfu5M67P8FAfLOILU91hGUbWUHeI0PSNZ7ka5NoxHxubqhYFAHFioDNtdbsQsCLeFkyS6KxMSeAp8ghNKxB0A9WiIBW2laZJMSjp4xV-6jj_7eR6sA4okoQJkh9KekmjRs_wuEWXfJ8GeWK9J/s320/1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span face="Verdana, sans-serif"><b><u>English version along with Norwegian</u></b></span></div><div style="text-align: left;"><span face="Verdana, sans-serif"><b><u><i>Norsk:</i> (English below)<br /></u></b></span><i><b>10.09.2023: </b>Jeg er så heldig å ha en pappa som er hobby-kjøkkenhage-ekspert! Han dyrker frem både det ene og det andre, og for noen år prøvde han seg på både slangeagurk og sylteagurk. Eksperimenterte så med ulike oppskrifter, og kom frem til en han selv mener er aller best, og som kanskje er enda bedre enn de butikkjøpte<b>.</b> (Jeg har fått smake de han lagde - supergodt!!) I år har han igjen avlet frem agurker og spurte om jeg selv ville prøve meg, samtidig som han delte sin oppskrift<b>*</b>. Ikke vond å be jeg....Det skal sies at matlagingsinteressen har vært noe laber i noen år, men nå er den faktisk på full vei tilbake!! Som skrevet for et par blogginnlegg siden - det er rart med det - hvordan livssituasjoner påvirker ;-) Interessen, inspirasjonen og gleden er iallefall tilbake for fullt, og her kokkeleres det - mest til glede for de rundt meg. Tror jeg. Det er iallefall det jeg liker å innbille meg..... <br /><br /></i></div><div style="text-align: left;"><i>Jeg tar denne gangen en sjanse - og legger ut oppskriften FØR jeg har smakt!<b>*</b> De skal jo stå i 3 uker og godgjøre seg før de er klare. Gleder meg til å teste ut i begynnelsen av oktober. Da tenker jeg meg ferskt grovbrød med leverpostei eller makrell i tomat - noe jeg liker veldig godt med sylteagurk på. Kanskje er er så gæærn at jeg bevilger meg en av hver..... ;-) </i></div></div><p><i><b>*20.09.23 NB!</b> <b>OPPDATERING ETTER FØRSTE INNLEGG/OPPSKRIFT:</b><br />Jeg la ut originaloppskriften til pappa den 10.09.23, og klarte selvsagt ikke å vente i 3 uker med å smake..... Agurkene var svært gode, MEN - både kjæresten min og jeg syntes denne oppskriften ga hakket for mye eddiksmak. Vi liker svært godt Nora Pariseragurker søt type. Det er selvfølgelig en smakssak hva man foretrekker. Jeg har nå forsøkt å lage en ny porsjon der jeg har redusert eddikmengden og økt sukkermengden. (Var så heldig å få enda flere agurker), så prøv den oppskriften du vil og håper dere blir fornøyde med en av de :-) (Jeg har selvsagt ikke smakt min egen oppskrift enda, bare smakte på laken og har trua. Oppdaterer når jeg har smakt om 1-3 uker....)😁<br /></i><i><b>TIPS:<br /></b></i><i>- Du trenger 2 dager på å lage disse.<br /></i><i>- Agurkene bør <b>forvelles</b>, og laken skal helles <b>varm</b> over agurkene i glassene før de lagres i 3 uker til de er klare. Varmebehandlingen er for at agurkene skal bli av type "myk" konsistens som kjøpeagruker. Dersom de ikke forvelles blir sluttresultatet en hardere konsistens. Pappa hadde ikke forvellet de, men sa at det ville han gjøre neste gang. Jeg er enig i at de jeg fikk av ham var litt i hardeste laget, derfor valgte jeg å forvelle.</i></p><p><b><u>English:<br /></u></b><b><span lang="EN-US">10.09.2023: </span></b><span lang="EN-US">I am so lucky to have a dad who is a hobby kitchen garden expert! A few years now he has grown cucumbers for salads and pickles, and has experimented with different pickling recipes. He came up with one he himself thinks is the best, perhaps even better than the ones available in stores. (I have tasted the ones he made - super delicious!!) This year, he has again grown cucumbers and asked if I wanted to try it myself, while sharing his recipe<b>*</b>. Of course I said yes.... It should be said that my interest in cooking has been somewhat lacking for a few years, but now it is actually on its way back!! As written a couple of blog posts ago – it's funny how life situations affects…. ;-) The interest, inspiration and joy are at least back in full force, to the delight of those around me it seems. At least that's what I like to think.....<br /></span>This time I'll take a chance - and post the recipe BEFORE I've tasted!<b>*</b> The pickles has to be stored for 3 weeks before they are ready. Can't wait to taste them in early October. Then I imagine fresh whole wheat bread with liver pâté or mackerel in tomato - something I really like with pickles as garniture.</p><p class="MsoNormal" style="line-height: normal;"><b><span lang="EN-US">*20.09.23 NB! UPDATE AFTER FIRST POST/RECIPE:<br /></span></b><span lang="EN-US">I posted my dad’s original recipe on the 10.09.23, and obviously couldn't wait 3 weeks..... The pickles were very good, BUT - both my boyfriend and I thought the vinegar flavour was too prominent. We really like the brand “Nora Pariseragurker sweet type” which they sell here in Norway. It is, of course, a matter of taste what one prefers. I have now tried to make a new portion where I have reduced the amount of vinegar and increased the amount of sugar. (Was lucky enough to get even more cucumbers), so try the recipe you want and I hope you will be satisfied with one of them :-) (Of course, I haven't tasted the result of my own recipe yet. I will update when I've tasted in 1-3 weeks....)</span><span face=""Segoe UI Emoji", sans-serif">😁<br /></span><span lang="EN-US"><b>TIPS:<br /></b></span>- You need 2 days to make these.- The cucumbers should <b>be blanched </b>(preboiled for a few minutes), and the brine should be poured <b>hot</b> over the cucumbers in the jars before storing for 3 weeks until ready. The heat treatment is done in order to give the pickles a "softer" consistency, like the store-bought ones. If they are not precooked, the result is a harder consistency. Dad hadn't blanched them but said he would next time. I agree that the ones he made and gave me for sampling were a bit harder than I prefer, so I chose to blanch them. </p><p><b><u><i>SYLTEAGURKER SUR TYPE (PAPPA'S OPPSKRIFT) (1 kg. agurk) </i>/ </u></b><b><u><span lang="EN-US">PICKLED CUCUMBER SOUR TYPE (DAD'S RECIPE) (1 kg. cucumber)<br /></span></u></b><i style="font-weight: bold;">INGREDIENSER / </i><span><b>INGREDIENTS<br /></b></span><i>1 kg sylteagurk (nok til ca 3 glass av størrelsestype Nora Pariseragurker.) / </i>1 kg. cucumber for pickling (enough for approx. 3 jars)<br /><b style="font-style: italic;">SALTLAKE TIL FORBEREDELSE /</b><b> BRINE FOR PREPARATION<br /></b><i>1 liter kaldt vann + 0,5 dl. salt. </i>/ 1 litre cold water + 0.5 deciliter salt<br /><b style="font-style: italic;">LAKE TIL FERDIG PRODUKT (TIL 1 KG. AGURK) </b><b>/ BRINE FOR READY PRODUCT<br /></b><i>6 dl. eddik 7% / </i>6 deciliter vinegar 7%<br /><i>5 dl vann / </i>5 deciliter water<br /><i>350 g sukker / </i>350 grams sugar<br /><i>Sennepsfrø, (jeg brukte både gule og brune) / </i>Mustard seeds (I used both brown and yellow)</p><p><b><u><i>SYLTEAGURKER SØT TYPE (MIN OPPSKRIFT) (1 kg. agurk) /</i> PICKLED CUCUMBERS SWEET TYPE (MY RECIPE)<br /></u></b><i style="font-weight: bold;">INGREDIENSER </i><span><b>/ INGREDIENTS<br /></b></span><i>1 kg sylteagurk (nok til ca 3 glass av størrelsestype Nora Pariseragurker.) / </i>1 kg.<i> </i>cucumber for pickling (enough for approx. 3 jars)<br /><i style="font-weight: bold;">SALTLAKE TIL FORBEREDELSE /</i><b> BRINE FOR PREPARATION<br /></b><i>1 liter kaldt vann + 0,5 dl. salt. / 1 liter cold water + </i>0.5 deciliter salt<br /><b style="font-style: italic;">LAKE TIL FERDIG PRODUKT (TIL 1 KG. AGURK) </b><b>/ BRINE FOR READY PRODUCT<br /></b><i>4,5 dl. eddik 7% / </i>4.5 deciliters vinegar 7%<br /><i>6,5 dl vann / </i>6.5 deciliter water<br /><i>550 g sukker /</i> 550 grams sugar<br /><i>Sennepsfrø, (jeg brukte både gule og brune) / </i>Mustard seeds (I used both brown and yellow)</p><span><a name='more'></a></span><p><b><u><i>FREMGANGSMÅTE</i> / METHOD<br /></u></b><b><u>Norwegian:<br /></u></b><i><b>DAG 1:<br /></b></i><i>Vask agurker, skjær i 1/2 cm tykke skiver. (Dersom du har agurker i ulik størrelse, må du dele de store i to eller fire på langs før du skjærer i skiver, så du ikke får kjempedigre skiver. Jeg liker de godt i passe størrelse, som du får i kjøpeglassene). Kok opp vann og forvell agurkskivene, ved å koke de i ca. 2 min. Hell av vannet. <br /></i><i>Lag så saltlaken ved å røre ut salt i kaldt vann. Ha de forvellede agurkskivene over i en stor bolle og hell saltlaken over, slik at all agurken er tildekket med lake. La stå kjølig over natten.<br /></i><i><b>DAG 2.<br /></b></i><i>Finn frem rene glass, og varm de litt i ovnen.<br /></i><i>Hell agurkene over i et stort dørslag (type sånn som du bruker til pasta), og skyll godt med kaldt vann. <br /></i><i>Kok opp vann, eddik og sukker til lake.<br /></i><i>Ta frem varme glass, legg agurkskiver lagvis i og strø sennepsfrø mellom lagene. Hell til slutt over varm lake, skru på lokk umiddelbart og sett glassene på hodet. (Jeg gjør alltid dette, for jeg mener å ha lært at da blir det et slags vakuum slik at lokket setter seg godt fast. Lagre glassene kjølig i 3 uker før du smaker :-)</i></p><p><b><u>English:<br /></u></b><span face="Calibri, sans-serif" lang="EN-US" style="font-size: 11pt;"><b>DAY 1:<br /></b></span><span face="Calibri, sans-serif" style="font-size: 11pt;">Wash cucumbers, cut into 1/2 centimeter
thick slices. (If you have cucumbers of different sizes, divide the large ones
into two or four lengthwise before slicing, so you don't get huge slices. I
like them in the right size, which you get in the jars). Boil water and blanch
the cucumber slices by boiling them for about 2 min. Pour off the
water. Then make the brine by stirring out salt in cold water. Transfer
the blanched cucumber slices to a large bowl and pour the brine over so that
all the cucumber is covered with brine. Leave to cool overnight.<br /></span><span face="Calibri, sans-serif" lang="EN-US" style="font-size: 11pt;"><b>DAY 2.<br /></b></span><span style="font-size: 11pt;">Heat clean jars for a few minutes in the oven. Pour the cucumbers into a large
colander (the kind you use for pasta) and rinse well with cold water. For
the brine, boil water, vinegar and sugar until the sugar is dissolved. Bring
out warm jars, layer cucumber slices and sprinkle mustard seeds between the
layers. Finally, pour over hot brine, immediately screw the lids on and place
the jars upside-down. (I always do this, because I mean to have learned that
then it becomes a kind of vacuum so that the lid sticks tightly. Store jars
cool for 3 weeks before tasting :-)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV92pZ7dmuBeIfuefnBX40Avf5jN4JwUVO8fCzyTxVQsVZYyfyBS1Wnx4qB1wZDJx1myPN4fDyqyZcyeqWFiUDr0sfrWXyekAabd2jl-4TA41UGGTj1nKMIUOZPYHAmuPPWSOWE3QMfU8qiAUNsVohINr1UUhi0GflKDBmQsekUI-6BAZ4ce438cupveuS/s4032/2.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV92pZ7dmuBeIfuefnBX40Avf5jN4JwUVO8fCzyTxVQsVZYyfyBS1Wnx4qB1wZDJx1myPN4fDyqyZcyeqWFiUDr0sfrWXyekAabd2jl-4TA41UGGTj1nKMIUOZPYHAmuPPWSOWE3QMfU8qiAUNsVohINr1UUhi0GflKDBmQsekUI-6BAZ4ce438cupveuS/s320/2.jpg" width="320" /></b></a></div><div class="separator" style="clear: both; text-align: center;"><b>Agurker etter ca. 1 døgn i saltlake / Cucumbers after 1 day in salty brine</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyholq0JNcTmxjhcv-mPxcy6lr4TsBeauTFM8xJYKdYUkGtNN20az-06PYuTPy4olEDu8GzQ3Hq1Jkti95AUnBj6Zz8kfQStERmkNnCMhvm8l0FXFDr9H-q8L-hmGhU-k80Kzl5jVgZPfPtOllQX4-9HI_1ds4gogYLe_pTazzqCHkXyHojsHF-y-oTvW/s4032/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyholq0JNcTmxjhcv-mPxcy6lr4TsBeauTFM8xJYKdYUkGtNN20az-06PYuTPy4olEDu8GzQ3Hq1Jkti95AUnBj6Zz8kfQStERmkNnCMhvm8l0FXFDr9H-q8L-hmGhU-k80Kzl5jVgZPfPtOllQX4-9HI_1ds4gogYLe_pTazzqCHkXyHojsHF-y-oTvW/s320/3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Legg agurkene lagvis i varme glass / Put the cucumbers in jars</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bBCaxL8SwPwZUZwVPWqtMx1jboPQvqM92F4JHrYLa978utiBRgD28uaSPAx5NFfs5WVOPATSbxrWrTEtu65mXV6M2R7zZ5Pm5O-eYDUsLb7GDg2qv8a8VDzF7_rKJ_PTuT3wDFtc7ZAeqfV-eCnBAONijsKNVn2hR4-oDRF5cBduuuh8AvfVBC8PAZ9y/s4032/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bBCaxL8SwPwZUZwVPWqtMx1jboPQvqM92F4JHrYLa978utiBRgD28uaSPAx5NFfs5WVOPATSbxrWrTEtu65mXV6M2R7zZ5Pm5O-eYDUsLb7GDg2qv8a8VDzF7_rKJ_PTuT3wDFtc7ZAeqfV-eCnBAONijsKNVn2hR4-oDRF5cBduuuh8AvfVBC8PAZ9y/s320/4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>FERDIG!! / READY!!</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguTwpJ3378P_AUWIsQIEfsmL0BPpT3ckE0qwmbCsX8p0w1qzkVLNLcfyBQ-1lW2puARyQKZypq2tAc58wZ7cP8wgE3AlsvOuY4aK0PxhCgAX7Losv8zvFL1Z8meJNK6B4Ht-_ACeu244EDal2mQR0Qj0IFx-Frr4JTHSoNbOXtJP4d9PnKx7GFntMb9s4/s4032/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguTwpJ3378P_AUWIsQIEfsmL0BPpT3ckE0qwmbCsX8p0w1qzkVLNLcfyBQ-1lW2puARyQKZypq2tAc58wZ7cP8wgE3AlsvOuY4aK0PxhCgAX7Losv8zvFL1Z8meJNK6B4Ht-_ACeu244EDal2mQR0Qj0IFx-Frr4JTHSoNbOXtJP4d9PnKx7GFntMb9s4/s320/1.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p></p></blockquote><p><br /></p>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-73789218332091394262021-11-22T21:32:00.003+01:002023-09-24T20:32:23.750+02:00Rabarbrachutney (evt. Stikkelsbærchutney)<h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><p><span style="font-family: Verdana;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCOwrbRoG5dfcFPbKDuV5INBu7eoV9DFWv63nkmK9a92-N1y8roGk4QzTMUQ0a_j7u5k7fUGdQWkKKho0fzOF6dB3YQe2Rn8qvgCj4pndyKZXCdPcsTL2LuziNof-CT5rOTjWGt-T8Msz/s2048/Rabarbrachutney.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCOwrbRoG5dfcFPbKDuV5INBu7eoV9DFWv63nkmK9a92-N1y8roGk4QzTMUQ0a_j7u5k7fUGdQWkKKho0fzOF6dB3YQe2Rn8qvgCj4pndyKZXCdPcsTL2LuziNof-CT5rOTjWGt-T8Msz/s320/Rabarbrachutney.jpg" width="320" /></a></i></span></div><span style="font-family: Verdana;"><i><br /></i><i>Det ville være å ta i skikkelig å si at jeg er aktiv med å poste nye oppskrifter - faktisk ville det være blank løgn!😆 Årsaken til det kan jo være så mangt, men det hender seg jo i livet at ting og statuser og fokuset </i><i>endrer seg - så da så 😁! Jeg har det kjempebra i livet i allefall og er stadig innom bloggen for å se hva jeg kan lage for noe som jeg har gjort tidligere. </i></span><p></p><p><span style="font-family: Verdana;"><i>Da rabarbraen var på sitt beste sommer plukket jeg de jeg hadde i hagen med tanke på å lage rabrabrakake. Men så kom jeg på at jeg jo tidligere har laget både plomme- og stikkelsbærchutney, og tenkte jeg fikk prøve med rabarbra. Chutneys smaker fantastisk på "plukkematbordet", spesielt er det godt til ost og kjeks. </i></span></p><div><span style="font-family: Verdana;"><em><strong><span style="font-family: Verdana;"><u>TIPS 1 </u></span></strong><span style="font-family: Verdana;">Klikk <a href="http://www.kakemilla.blogspot.no/2012/04/fikenmarmelade-figs-marmalade.html">HER</a> for oppskrift på nydelig Fikenmarmelade og <a href="http://www.kakemilla.blogspot.no/2012/04/valnttmarmelade-til-ost-walnut.html">HER</a></span></em><span style="font-family: Verdana;"><em> for oppskrift på herlig Valnøttmarmelade, begge også nydelige til ost. Klikk <a href="http://www.kakemilla.blogspot.no/2013/02/gorgonzola-philadelphia-og-pistasj.html">HER</a></em><em> for oppskrift på Gorgonzola, Philadelphia & Pistasj Overraskelse, uunnværlig til ostebordet og klikk <a href="http://www.kakemilla.blogspot.no/2012/03/knekkebrd-crackerbread.html">HER</a> </em></span><span style="font-family: Verdana;"><em>for oppskrift på nydelige hjemmelagde knekkebrød!</em></span></span></div><div><span style="font-family: Verdana;"><span style="font-family: Verdana;"><em><strong><span style="font-family: Verdana;"><u>TIPS 2</u></span></strong></em><em> Dersom du ikke finner sursildkrydder i krydderhylla (Santa Maria, Hindu e.l.) kan du alternativt bruke 2 ts sennepsfrø, 1 ts. sort hel pepper, 1 ts. hel allehånde og 1 ts. hel nellik)</em></span></span></div><div><span style="font-family: Verdana;"><em><strong><span style="font-family: Verdana;"><u>TIPS 3</u></span></strong></em><em> Du kan lage denne chutneyen med stikkelsbær isteden for rabarbra. Se oppskrift nederst i posten, som er bittelitt annerledes enn med rabarbra.</em><i><br /></i></span><u style="font-family: Verdana;"><strong><i>IN</i><em>GREDIENSER (Gir ca. 2,4 liter. Dvs. 12 glass a 2 dl.)</em></strong></u></div><span style="font-family: Verdana;"><span style="font-family: Verdana;"></span></span><div class="separator" style="clear: both;"><span style="font-family: Verdana;"><em>1,5 kg rabarbra, skrelt og skåret i biter</em></span></div><span style="font-family: Verdana;"><div class="separator" style="clear: both;"><i>2 syrlige epler, helst Granny Smith (ca. 350 g), skrelt og skåret i små biter.</i></div><div class="separator" style="clear: both;"><i>6 sjalottløk, hakket</i></div><div class="separator" style="clear: both;"><i>2 ts. salt</i></div><div class="separator" style="clear: both;"><i>1 pose sursildkrydder (se tips over)</i></div><div class="separator" style="clear: both;"><i>30 g. fersk ingefær, finrevet</i></div><div class="separator" style="clear: both;"><i>1-2 kanelstenger</i></div><div class="separator" style="clear: both;"><i>600 g. sukker</i></div><div class="separator" style="clear: both;"><i>3 dl. hvitvinseddik</i></div><div class="separator" style="clear: both;"><i>(Evt. litt vann) (Dersom rabarbraen er frossen og tines vil den utskille litt vann. Ta dette med i kjelen, og da er det ikke nødvendig med ekstra vann. Dersom den lages med nyplukket rabarbra ville jeg tilsatt 1 dl. til å begynne med.)</i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><a name='more'></a><br /><div class="separator" style="clear: both;"><strong><u><em>FREMGANGSMÅTE</em></u></strong></div><div class="separator" style="clear: both;"><em>Ha alle ingrediensene i en stor kjele og bland godt.</em></div><div class="separator" style="clear: both;"><em>Kok opp under omrøring og la småkoke i 30 - 40 minutter. Rør rundt av og til. Chutneyen vil tykne under koking, men sjekk om det trengs litt ekstra vann, spesielt dersom den lages med nyplukket rabarbra som nevnt over. Varm og steriliser glassene ved å la de stå i ovnen ved 100 grader i noen minutter og ha chutneyen på disse. Skru igjen lokket med det samme og sett opp-ned til avkjøling. La stå minst en uke før du bruker den. Meget holdbar, også etter at de er åpnet, men må da oppbevares i kjøleskap.</em></div><div class="separator" style="clear: both;"><em><br /></em></div><div class="separator" style="clear: both;"><i><b>Oppskrift med stikkelsbær </b></i></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; font-family: "Times New Roman";"><span style="font-family: Verdana;"><em>1,5 kg stikkelsbær, delt i halv (fjern hamsen)</em></span></div><span style="font-family: Verdana;"><div class="separator" style="clear: both;"><i>2 syrlige epler, helst Granny Smith (ca. 350 g), skrelt og skåret i små biter.</i></div><div class="separator" style="clear: both;"><i>6 sjalottløk, hakket</i></div><div class="separator" style="clear: both;"><i>2 ts. salt</i></div><div class="separator" style="clear: both;"><i>1 pose sursildkrydder</i></div><div class="separator" style="clear: both;"><i>500 g. sukker</i></div><div class="separator" style="clear: both;"><i>3 dl. hvitvinseddik</i></div><div class="separator" style="clear: both;"><i>Samme fremgangsmåte som med rabarbra.</i></div></span></div><div class="separator" style="clear: both;"><br /></div></span>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-70556623598953958492021-05-11T21:09:00.004+02:002023-09-24T20:32:32.881+02:00Focaccia a la Kakemilla :-)<p> </p><h2 style="text-align: center;">LIK KAKEMILLA PÅ FACEBOOK <a href="https://www.facebook.com/Kakemilla">HER</a></h2><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsEmHL8JoAGiuzdqLHJwCKGvU-dssoh9RYQ7sLagLijvfCvq4jixtcSIzA5En38G7np4f3w-GOPpe54-bJ2UApPBKUoc1RNx71Koulcr7htNsTHRYi_9oj6czxXEvYXxqqoKY-f2HlrG1/s1600/Sloppy+Joe.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcardFCcaC6Yr5oKmIRyeVMm5nzBvp73BPRSiYL90I2TOTDq5Jkxo5rvVtnN_xS8IWm9APxa2DxCWyXZsmTtccH0KWGPzIqnH40N1GcHdXhzg1szt2ZvznG6A_lpKAzOyXEL3Jv4GQ5mR/s320/Focaccia+bilde.jpg" /></a></span></div><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div></div><div><br /></div><div><i>At det skulle ta 7 år siden forrige gang jeg la ut en oppskrift her..... Ja, ja. Jeg legger altså ikke ut oppskrifter aktivt lenger slik jeg gjorde før, men det betyr ikke at jeg ikke bruker bloggen og går tilbake og finner oppskrifter der dann og vann. Den ligger jo aktiv, og jeg får noen ganger meldinger fra folk som har prøvd en oppskrift eller to. Veldig hyggelig!!</i></div><div><i>Denne oppskriften kunne jeg bare ikke la være å dele. Sønnen min er nå voksen og har flyttet ut og kokkelerer noe veldig. Har hatt et par "fjernsynskjøkkenseanser" med ham der han spør og viser og holder på :) Veldig gøy! Jeg tenkte derfor å lage en fin oppskriftsbok til ham og er i full gang med det, alt basert på oppskrifter fra Kakemilla. Kom så på at jeg IKKE kan unnlate å gi ham oppskriften på verdens beste focaccia jeg har laget i noen år nå. Den er et fast innslag hver gang jeg har gjester og jeg har fått vite opptil flere ganger at den er "magisk". Jeg synes faktisk det selv om det er lov å si ;-)</i></div><div><i>Av krydder pleier jeg bare å ha på Maldon flaksalt. Grunnen til dette er at jeg pleier å servere den sammen med "plukkemat", dvs. mange ulike smaker og synes derfor at den er best så nøytral som mulig. Sist gang var jeg litt gæærn og prøvde meg med Nigellafrø i tillegg (også kalt sort sesam men det tror jeg ikke er riktig). Uansett, Nigellafrø har en utrolig god smak kan kjøpes i de fleste innvandrerforretninger. På focaccia ble det het utrolig godt og jeg vil nok ha det som fast innslag heretter. </i></div><div><i>Mange liker å blande det ene og det andre i f . eks. rosmarin, urteblanding, soltørket tomat eller fetaost. Det kan du gjerne gjøre i denne oppskriften også. </i></div><div><i><b>Husk en ting til:</b> Sikt hvetemelet 2 ganger! Det er ikke heeeelt nødvendig, men man merker forskjellen ved at focacciaen blir mer luftg. </i></div><div><i>Focacciaen er aller best nybakt og lunken! Dersom det blir noe igjen, bare pakk den godt i en pose til dagen etter, og varm den noen minutter i stekeovnen før servering. Kan også fryses.</i></div><div><br /></div><div><span face="Verdana, sans-serif"><b><u><i>Ingredienser til 1 stor langpanne, ca 30 x 40 cm (langpanne som tilhører ovnen</i></u></b></span></div><div><i>1 kg. hvetemel</i></div><div><i>1 pose tørrgjær</i></div><div><i>2 ss olivenolje</i></div><div><i>1 ts sukker</i></div><div><i>2 ts salt</i></div><div><i>9 dl vann, lunkent </i></div><div><i><b>Topping:</b></i></div><div><i>Ca. 1/2 dl olivenolje</i></div><div><i>Flaksalt</i></div><div><i><b>Forslag til tilleggstoppinger:</b> Nigellafrø, rosmarin, blandede urtekrydder, soltørket tomat, fetaost</i></div><div><br /></div><div><span face="Verdana, sans-serif"><i></i></span><a name='more'></a><br /></div><div><span face="Verdana, sans-serif"><b><u><i>FREMGANGSMÅTE </i></u></b></span></div><div><span face="Verdana, sans-serif"><i>Mål opp 1 kg. hvetemel, tilsett tørrgjør, sukker og salt og sikt melet 2 ganger. Først over i en stor bolle, så i en annen. Hell så i vann iblandet oljen og rør godt. Deigen skal være løs og klissete. Dekk godt med plast, jeg pleier å sette bollen i en plastpose, og la heve i en time.</i></span></div><div><span face="Verdana, sans-serif"><i>Dekk en langpanne med bakepapir og hell så deigen i denne. Klapp deigen jevnt utover så den dekker hele langpannen. Jeg pleier å ha litt olje på hendene, da er det lettere.</i></span></div><div><i>Lag så fordypninger i deigen med fingrene, hell over ca. 1/2-1 dl. olje og fordel jevnt utover med hendene. Strø over maldonsalt og evt. Nigellafrø eller annet krydder, og la heve i ytterligere 15-20 minutter.</i></div><div><i>Stek ved 210 grader celcius i ca. 30 minutter. Det er lurt å sjekke etter 20-25 minutter da ovner er forskjellige, og jeg gikk på en smell en gang og stekte litt for lenge da ovnen jeg da brukte var sterkere enn min egen. Overflaten skal være gyllen og sprø.</i></div><div><i>La stå og hvile i 5-15 minutter før du skjærer i biter og serverer.</i></div><div><i>ENJOY!!!! </i></div>Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-64051747318310289902014-01-22T22:56:00.004+01:002014-01-22T22:56:31.867+01:00"Sloppy Joe"-saus / Sloppy Joe Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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LIKE KAKEMILLA ON FACEBOOK <a href="https://www.facebook.com/Kakemilla">HERE</a></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsEmHL8JoAGiuzdqLHJwCKGvU-dssoh9RYQ7sLagLijvfCvq4jixtcSIzA5En38G7np4f3w-GOPpe54-bJ2UApPBKUoc1RNx71Koulcr7htNsTHRYi_9oj6czxXEvYXxqqoKY-f2HlrG1/s1600/Sloppy+Joe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsEmHL8JoAGiuzdqLHJwCKGvU-dssoh9RYQ7sLagLijvfCvq4jixtcSIzA5En38G7np4f3w-GOPpe54-bJ2UApPBKUoc1RNx71Koulcr7htNsTHRYi_9oj6czxXEvYXxqqoKY-f2HlrG1/s1600/Sloppy+Joe.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>English version along with Norwegian</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><i>Norsk:</i> (English below)</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>Digg! Digg! Digg! Her har du en kjøttsaus som er bare sååååååå innmari god! Kan ikke beskrive smaken, bare tro meg på det jeg sier!!!! Jeg følger en blogg som heter <a href="http://www.comfortablefood.com/">www.comfortablefood.com</a> og der er det å fantastisk mange herlige "Comfort Food" oppskrifter! Fikk inspirasjon til denne derfra, har for en gangs skyld ikke gjort mange personlige krumspring med denne...."Sloppy Joes" er kanskje hva man kan kalle "flytende hamburger"? Bak eller kjøp digre ferske rundstykker, del det i 2, ha på masse deilig kjøttsaus (topp gjerne med ost....) og legg topplokket på. Bør nok spises med kniv og gaffel, og det er kanskje ikke noe typisk "first date food" men ÅÅÅÅÅÅHHHH. .... Jeg serverte den som pastasaus denne gangen men neste gang tror jeg at jeg skal prøve meg på rundstykkevarianten....Mmmmmm.....Også godt med ris til, det er jeg helt sikker på, eller som taco / wraps, eller som pizzasaus....Mulighetene er mange..... Ja, det er mange ingredienser her, men det er det verdt! Og dessuten er det ingredienser de fleste har på lager også. Kos deg!!! </em></span><br />
<span style="font-family: Verdana, sans-serif;"><em><strong><u>Tips:</u></strong> Se også oppskrift <a href="http://www.kakemilla.blogspot.no/2013/01/kjttsaus-deluxe-til-pasta-pizza-etc.html">HER</a> på min egen spesielle Kjøttsaus Deluxe som er helt fantastisk god om jeg må si det selv og ikke har fullt så mange ingredienser. Men smaken er helt annerledes.</em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><u>English:</u></strong></span><br />
<span style="font-family: Verdana;">Delish! Delish! Delish! Here is a meat sauce which is soooooo incredibly good! I cannot describe the taste, just believe me!!!! I follow a blog called <a href="http://www.comfortablefood.com/">www.comfortablefood.com</a> and there you can find loads of wonderful recipes for typical Comfort Food! I got the inspiration for this sauce there, and for a change I didn't make many personal changes from the original recipe. "Sloppy Joes" are huge, fresh breadrolls divided into two, like a hamburger bun, topped with a generous amount of delicious meat sauce (I would also top it with cheese) and then covered by the top half of the bun. I guess you'll need a knife and fork to eat it, and I guess it is not the typical "first date Food", but OOOOHHHH.... I served it as pasta sauce this time, but next time (yes, it will definetely be a next time) I'll try out the bun-version.....Mmmmmm.....Also wonderful served With rice, I'm sure or as tacos / wraps, or use it as pizza sauce....The possibilities are endless.....Yes, there are many ingredients here, but it is worth it! And also the ingredients are mostly what you probably have in your pantry anyway. Enjoy!!!</span><br />
<span style="font-family: Verdana, sans-serif;"><strong><u>Tips:</u></strong> See also recipe <a href="http://www.kakemilla.blogspot.no/2013/01/kjttsaus-deluxe-til-pasta-pizza-etc.html">HERE</a> for my own special Meat Sauce Deluxe which is delicious if I might say so myself, With not a many ingredients. But the flavour is completely different.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><i>Ingredienser </i>/Ingredients:</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>ca. 800 g-1 kg. kjøttdeig</i> <b>/</b> approx. 1 1/3 - 2lb minced beef</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 stor løk</i> <b>/</b> 1 large onio</span><span style="font-family: Verdana, sans-serif;">n</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5 fedd hvitløk</i> <b>/ </b>5 cloves garlic</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 rød paprika</i><b> / </b>1 red bell pepper</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 friske champignon</i><b> /</b> 4 fresh mushrooms</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>ca. 1 dl rødvi</i>n <b>/ </b>approx. 1/2 cup red wine</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1,8 dl ketchup</i> <b>/</b> 3/4 cups ketchup</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1,8 dl sweet chili saus</i> <b>/</b> 3/4 cup sweet chili sauce</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 dl vann</i> <b>/</b> 1 cup water</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 ss Balsamicoeddik</i> <b>/</b> 2 tbsp balsamic vinegar</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 ss sennep</i> <b>/</b> 1 tbsp mustard</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 ss Worcestershire saus</i> <b>/</b> 2 tbsp Worcestershire sauce</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 ss tomatpure</i> <b>/</b> 2 tbsp tomato puree</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 ss brunt sukker</i><b> /</b> 2 tbsp brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>*</b>0,5 - 2 ts chilipulver</i> <b>/</b> <b>**</b>1/2 - 2 tsp chili powder</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>0,5 ts spisskummen</i> <b>/</b> 1/2 tsp cumin</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>8 runder med pepperkverna</i> <b>/</b> 8 rounds with the peppermill</span><br />
<span style="font-family: Verdana;"><em>(Evt. rømm3-4 ss rømme</em> <strong>/</strong> Optional: 3-4 tbsp sour cream)</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>*</b>Chilipulver kommer i mange styrker så prøv deg fram. Begynn med 0,5 ts og smak heller til så det ikke blir for sterkt.....</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>**</b>Chili powder comes from mild to hot, many different kinds, so season to taste. Better to start with 1/2 tsp and add some more later on.......</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i></i></span><a name='more'></a><br /></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><i>FREMGANGSMÅTE / </i>METHOD</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u><i>Norsk:</i> (English below)</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Start med å blande ingrediensene til sausen: Bland ketchup, sweet chili sauce, vann, Balsamicoeddik, sennep, Worcestershire saus, tomatpure, brunt sukker, chilipulver, spisskummen og pepper i en bolle og sett til side.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Finhakk så løk og skjær paprika og sopp i små biter. Ha litt olje i en stekepanne og fres løk noen sekunder, tilsett så paprika, kjøttdeig, presset hvitløk og litt salt og pepper og brun dette under omrøring. Tilsett rødvin og la putre 5-10 minutter. Ha så kjøttdeigblandingen i en kjele (helst teflonbelagt) og tilsett sausblandingen. Rør godt og la sausen småkoke under lokk i 20-30 minutter til sausen begynner å tykne. Rør om av og til. Smak til og tilsett evt. litt rømme for en rundere smak. </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>English:</u></b> </span></div>
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<span style="font-family: Verdana, sans-serif;">Start by mixing the ingredients for the sauce: Mix ketchup, sweet chili sauce, water Balsamic vinegar, mustart, Worcestershire sauce, tomato puree, brown sugar, chili powder, cumin and pepper in a bowl and set aside. </span></div>
<span style="font-family: Verdana, sans-serif;">Then finely chop onion, and cut bell pepper and mushrooms into small pieces. Heat a little oil in a frying pan and saute the onions for a few seconds, then add bell pepper, minced meat, crushed garlic and a little salt and pepper and saute until brown, stirring occasionally. Add red wine and let simmer for 5-10 minutes. Transfer the mixture to a saucepan (preferably non-stick) and add the sauce-mixture. Stir well and let the sauce simmer, covered, for 20-30 minutes. Stir occasionally. Season to taste and add a dollop of sour cream if you want for a milder flavour.</span><br />
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<span style="font-family: Verdana;"><strong><u>The ultimate Comfort Food!</u></strong> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsEmHL8JoAGiuzdqLHJwCKGvU-dssoh9RYQ7sLagLijvfCvq4jixtcSIzA5En38G7np4f3w-GOPpe54-bJ2UApPBKUoc1RNx71Koulcr7htNsTHRYi_9oj6czxXEvYXxqqoKY-f2HlrG1/s1600/Sloppy+Joe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsEmHL8JoAGiuzdqLHJwCKGvU-dssoh9RYQ7sLagLijvfCvq4jixtcSIzA5En38G7np4f3w-GOPpe54-bJ2UApPBKUoc1RNx71Koulcr7htNsTHRYi_9oj6czxXEvYXxqqoKY-f2HlrG1/s1600/Sloppy+Joe.JPG" height="240" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /><em><strong><u>Norsk:</u></strong> Denne sausen er ideell til å lage "Sloppy Joes" - en generøs sleiv med saus på store, ferske rundstykker, eller som pastasaus, som gryterett servert med ris, som pizzasaus.......</em></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u>English:</u></strong> This sauce is ideal to make "Sloppy Joes" - a generous helping of sauce served on large, fresh buns - or as pasta sauce, or with rice, or pizzasauce.....</span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-77177842565734461562014-01-19T22:48:00.006+01:002023-11-23T18:22:35.442+01:00Sennepssild Deluxe med Rømme, Dill og Vårløk / Pickled Herring Deluxe with Sour Cream Mustard Sauce, Dill & Spring Onions<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQXMt9mAWE_EtiP-f2XXFEPq3h0I6m8nABGOI_B_XRBrVNpVtSai-KuF9EqRkAhQJotwXBV0FSXmU254sA91jE8Ab_s1unyZp9dssbm4pIblI4nGg1v3jkV-iyFdAWdhEMniZi_lfPCbZ/s1600/Sennepssild.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQXMt9mAWE_EtiP-f2XXFEPq3h0I6m8nABGOI_B_XRBrVNpVtSai-KuF9EqRkAhQJotwXBV0FSXmU254sA91jE8Ab_s1unyZp9dssbm4pIblI4nGg1v3jkV-iyFdAWdhEMniZi_lfPCbZ/s320/Sennepssild.JPG" width="320" /></a></div>
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<strong><u><span face="Verdana, sans-serif">English version along with Norwegian</span></u></strong></div>
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<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong></div>
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<i><span face="Verdana, sans-serif">Liker om dere vet å eksperimentere og prøve meg fram og julen 2012 lagde jeg </span></i><span style="color: #cc3300; font-family: Verdana;"><em><a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html" style="font-family: Verdana;">DENNE</a><u> </u></em></span><span face="Verdana, sans-serif"><i> sennepssilda. Synte den var god den, men denne gangen måtte jeg prøve ut noe annet. Den forrige ble laget mens jeg fortsatt bodde i Hellas, og der hadde jeg ikke tilgang til rømme så jeg brukte yoghurt og majones. Nå som jeg er i Norge hvor vi har nydelig rømme valgte jeg å bruke det og jeg må si jeg foretrekker denne her. Helt klart!! Men om sagt, den andre er også kjempegod, ellers hadde jeg aldri lagd ut oppkriften her....;) Sjekk ut begge og bedøm selv, men om jeg skal selv skal velge en blir det denne for som jeg sier: Den er DELUXE!!!! :) </i></span></div>
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<em style="font-family: Verdana;"><strong>Tips:</strong> </em><strong><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;">Tips:</span></strong><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;"> Se også oppskrifter </span></em><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-style: normal; line-height: 107%;"><a href="HER"><i>HER</i></a></span></em><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;"> på Dillsild, </span></em><span style="font-size: 12pt; line-height: 107%;"><a href="http://www.kakemilla.blogspot.no/2014/01/koriander-og-ingefrsild-pickled-herring.html"><em><span style="font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
Koriander- og Ingefærsild (også en av mine favoritter), </span></em><a href="http://www.kakemilla.blogspot.no/2012/12/glassmestersild-glassblowers-herring.html#more"><em><span style="color: #cc3300; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
nydelig Glassmestersild</span></em><i><em><span style="font-family: Calibri, sans-serif;"> og </span></em></i><a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html"><em><span style="font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
Sennepssild med Yoghurt og Majones.</span></em> </span></div><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></p>
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<span style="font-family: Verdana;"><strong><u>English:</u></strong></span><br />
<span face="Verdana, sans-serif">As you probably know by now, I like experimenting and Christmas 2012 I made </span><span style="color: #cc3300; font-family: Verdana;"><a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html" style="font-family: Verdana;">THIS</a> </span><span style="font-family: Verdana;">Pickled Herring in Mustard Sauce. I absolutely liked it, but now I wanted to try something else. The previous one was made while I still lived in Greece, where I couldn't find sour cream so I used yoghurt and mayonnaise. Now that I live in Norway where I can find delicious sour cream I chose to use that and I have to say I clearly prefer this one!! But that being said, the other one was good as well, if I didn't think that I wouldn't have shared the recipe....;) Check out both and judge yourself, but if I'm to choose it will be this one because as I say: It is DELUXE!!!! :)</span><br />
<span style="font-family: Verdana;"><strong>Tips: </strong>See recipes <a href="http://www.kakemilla.blogspot.no/2014/01/koriander-og-ingefrsild-pickled-herring.html">HERE</a> for Pickled Herring with Coriander & Ginger, and <a href="http://www.kakemilla.blogspot.no/2012/12/glassmestersild-glassblowers-herring.html#more"><span style="color: #cc3300;">HERE</span></a> for "Glassblowers Herring".</span><br />
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<span style="font-family: Verdana;"><b><u><i>INGREDIENSER</i> / INGREDIENTS</u></b></span><br />
<span style="font-family: Verdana;"><em>4 kryddersildfileter <strong>/</strong></em> 4 herringfilets, vacuumpacked or in brine</span><br />
<span style="font-family: Verdana;"><b><u><i>Til sennepssausen</i> / For the mustard sauce</u></b></span><br />
<span style="font-family: Verdana;"><i>3dl rømme (jeg brukte lett) </i><b style="font-style: italic;">/ </b>300ml (1 1/4 cup)sour cream (I used light)</span><br />
<span style="font-family: Verdana;"><i>4 ss grov fransk sennep</i><b> /</b> 2 tbsp french mustard (with "seeds")</span><br />
<span style="font-family: Verdana;"><i>3/4 ts salt</i><b> /</b> 3/4 tsp salt</span><br />
<span style="font-family: Verdana;"><i>1 ts grovmalt sort pepper</i> <b>/</b> 1 tsp freshly ground black pepper</span><br />
<span style="font-family: Verdana;"><i>2 ts tørket dill</i> <b>/</b> 2 tsp dried dill</span><br />
<span style="font-family: Verdana;"><i>1,5 ss sukker</i> <b>/</b> 1,5 tbsp sugar</span><br />
<span style="font-family: Verdana;"><i>4 vårløk</i> <b>/</b> 4 spring onions</span><br />
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<a name='more'></a><span style="font-family: Verdana;"><br /></span>
<span style="font-family: Verdana;"><b><u><i>FREMGANGSMÅTE</i> / METHOD</u></b></span><br />
<span style="font-family: Verdana;"><b><u><i>Norsk: </i>(English below)</u></b></span><br />
<span style="font-family: Verdana;"><em>Vann ut sildefiletene etter anvisning på pakken (eller hvis nødvendig, smak en liten bit først. Men vanner du de ikke ut så skyll iallefall av krydderet under rennende vann). Sett til side.</em></span><br />
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<span style="font-family: Verdana;"><em>Lag sennepssausen ved å blande alle ingredienser til sennepssausen i en bolle. Smak til, men vær forsiktig med saltet!!. Del sildefiletene i passende biter og rør forsiktig inn i sausen. Ha over på glass la stå i kjøleskapet minst ett døgn før servering. Holdbart i ca. 1 måned.</em></span></div>
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<span style="font-family: Verdana;"><strong><u>English: </u></strong></span></div>
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<span style="font-family: Verdana;">Let the herring soak in water for a couple of hours or according to the label on the package (or taste it to see if it is necessary, it might not be, but at least rinse them under running water). Set aside.</span><br />
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<span style="font-family: Verdana;">To make the mustard sauce, put all the ingredients in a bowl and mix well. Season to taste, but be careful with the salt!! Cut the herring filets into bite size and stir them carefully into the sauce. Pour the mixture into jar and cover tighly with a lid. Store it in the fridge at least one day before serving. It keeps approximately one month in a cool place.</span></div>
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<span face="Verdana, sans-serif"><b><u><i>Dette er virkelig Sild Deluxe</i> / This really is Herring Deluxe</u></b></span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQXMt9mAWE_EtiP-f2XXFEPq3h0I6m8nABGOI_B_XRBrVNpVtSai-KuF9EqRkAhQJotwXBV0FSXmU254sA91jE8Ab_s1unyZp9dssbm4pIblI4nGg1v3jkV-iyFdAWdhEMniZi_lfPCbZ/s320/Sennepssild.JPG" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOVD8xEhM_5019alt7LB3PRpWhBGuAyaJueXPkMOJ0nfATRfZRS3VTLAjE80ukma4VpY9R1MonqxYhyJnA5IPwVRFsy6nwOKq8JFy-mmW4Jf-QEH074Tb6DhXJy74GPN_UG06TWkqpEmG/s1600/Koriander-+og+Ingef%C3%A6rsild.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOVD8xEhM_5019alt7LB3PRpWhBGuAyaJueXPkMOJ0nfATRfZRS3VTLAjE80ukma4VpY9R1MonqxYhyJnA5IPwVRFsy6nwOKq8JFy-mmW4Jf-QEH074Tb6DhXJy74GPN_UG06TWkqpEmG/s1600/Koriander-+og+Ingef%C3%A6rsild.jpg" width="240" /></a></div>
<span face="Verdana, sans-serif"><b><u>English version along with Norwegian</u></b></span><br />
<span face="Verdana, sans-serif"><b><u><em>Norsk: </em>(English below)</u></b></span><br />
<span style="font-family: Verdana;"><em>Julen er ugjenkallelig over, ikke for i år, men for i fjor......Treg som jeg er med blogginnleggene mine om dagen kommer nå julesilda på nyåret, men hva gjør vel det da? Personlig spiser jeg sild til frokost hele året, er nesten like glad i det som ost og det sier jo sitt, de som kjenner meg godt vet dette, men til jul lager jeg litt "ekstra". Lagde ikke mindre enn fire forskjellige i år (fjor), og denne her ble klart en av favorittene. (Når det er sagt var de andre også skikkelig gode og oppskrifter kommer). Spennende smak av koriander og ingefær. Anbefaler den på det absolutt varmeste. For å si det sånn: Jeg venter ikke helt til jul igjen med å lage denne!</em></span><br />
<em><span style="font-family: Verdana;"><strong>Tips:</strong> </span></em><strong><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;">Tips:</span></strong><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;"> Se også oppskrifter </span></em><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; font-style: normal; line-height: 107%;"><a href="HER"><i>HER</i></a></span></em><em><span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 107%;"> på Dillsild, </span></em><span style="font-size: 12pt; line-height: 107%;"><a href="http://www.kakemilla.blogspot.no/2012/12/glassmestersild-glassblowers-herring.html#more"><em><span style="color: #cc3300; font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
nydelig Glassmestersild, </span></em><i><a href="http://www.kakemilla.blogspot.no/2014/01/sennepssild-deluxe-med-rmme-og-varlk.html">HER</a><em><span style="font-family: Calibri, sans-serif;"> på
Sennepssild Deluxe med Rømme, Dill og Vårløk og </span></em></i><a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html"><em><span style="font-family: "Calibri",sans-serif; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">HER</span></em></a><em><span style="font-family: Calibri, sans-serif;"> på
Sennepssild med Yoghurt og Majones.</span></em> </span><p class="MsoNormal"><span style="font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></p>
<span style="font-family: Verdana;"><strong><u>English:</u></strong></span><br />
<span face="Verdana, sans-serif">Christmas is definetely over, not this years, but last years......Slow as I am with my blogposts these days, my recipes for Christmas Herring is coming now, after New year, but what does it matter? Personally I eat pickled herring on cracker bread for breakfast all the year around, I love pickled herring almost as much as I love cheese and that says something, at least the people who know me well know this, but for Christmas I make something "extra". Made no less than four different kinds this year (or last year) and this one became a favourite. (That said, I loved the other ones I made too and recipes for those will follow). Delicious flavour of coriander and ginger. I highly recommend it. Let me put it this way: I won't wait until Christmas before I make it again!</span><br />
<span style="font-family: Verdana;"><strong>Tips: </strong>See recipes <a href="http://www.kakemilla.blogspot.no/2012/12/glassmestersild-glassblowers-herring.html#more">HERE</a> for lovely "Glassblowers Herring" and <a href="http://www.kakemilla.blogspot.no/2012/12/sennepssild-pickled-herring-in-mustard.html">HERE</a> for Pickled Herring in Mustard Sauce.</span><br />
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<span style="font-family: Verdana;"><strong><u><em>Ingredienser (2 store glass) /</em> Ingredients (for 2 large jars)</u></strong></span><br />
<span face="Verdana, sans-serif"><em>400 g kryddersildfilet <strong>/</strong> </em>400 g (14oz) herring filets (vacuum-packed or in brine)</span><br />
<span style="font-family: Verdana;"><em><strong>*</strong>1 bit ingefær i små biter <strong>/</strong> <strong>**</strong></em>1 piece fresh ginger cut into small pieces</span><br />
<span style="font-family: Verdana;"><em>(<strong>*</strong>ca. 2 cm bit</em> <em><strong>/</strong></em> <strong>**</strong>approx. 2 cm (3/4 inches) piece</span><br />
<span style="font-family: Verdana;"><em>1 potte frisk koriander <strong>/</strong> </em>1 bunch fresh coriander</span><br />
<span style="font-family: Verdana;"><em>2 ss kapers <strong>/</strong> </em>2 tbsp capers</span><br />
<span style="font-family: Verdana;"><em>2 rødløk (eller gule) <strong>/</strong> </em>2 red onions (eller gule)</span><br />
<strong><span face="Verdana, sans-serif"><em>Til laken / </em>For the pickling Liquid</span></strong><br />
<span style="font-family: Verdana;"><em>4 dl vann <strong>/</strong> </em>400 ml (1 2/3 cups) water</span><br />
<span style="font-family: Verdana;"><em>3 dl sukker <strong>/</strong> </em>300 ml<em> </em>1( 1/4 cups) sugar</span><br />
<span style="font-family: Verdana;"><em>2 ts brunt sukker <strong>/</strong> </em>2 tsp brown sugar</span><br />
<span style="font-family: Verdana;"><em>2 dl hvitvinseddik <strong>/</strong> </em>200 ml<em> (</em>3/4 cup + 1 tbsp) white wine vinegar</span><br />
<span style="font-family: Verdana;"><em>1 ss korianderfrø <strong>/</strong> </em>1 tbsp coriander seeds</span><br />
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<span style="font-family: Verdana;"><strong><u><em>Fremgangsmåte </em>/ Method</u></strong></span><br />
<span style="font-family: Verdana;"><strong><em>Norsk:</em> (English below)</strong></span><br />
<em><span style="font-family: Verdana;">Start med å vanne ut sildefiletene i 2-3 timer hvis de er for salte. (Smak en liten bit. Om de ikke er for salte kan du bare skylle de godt i kaldt vann).</span></em><br />
<em><span style="font-family: Verdana;">Lag laken ved å koke opp vann, sukker, brunt sukker, hvitvinseddik og korianderfrø. Pass på at sukkeret er oppløst og la avkjøle helt. </span></em><br />
<em><span style="font-family: Verdana;">Skjær sildefiletene i passende biter, skjær løk i tynne skiver, grovhakk kapers og koriander og skjær ingefær i små biter. Bland alt godt og ha over i et rent glass. Hell over laken slik at det dekker helt og skru lokket godt igjen. </span></em><br />
<em><span style="font-family: Verdana;">La stå og trekke 2-3 dager før du spiser den. Oppbevares kjølig. Holbarhet ca. 1 måned.</span></em><br />
<span style="font-family: Verdana;"><strong><u>English:</u></strong></span><br />
<span style="font-family: Verdana;">Start by soaking the<span style="font-family: Verdana;"> herring in water for 2-3hours or according to the label on the package (or taste it to see if it is necessary, it might not be, but at least rinse them under running water). Set aside.</span><br />
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<span style="font-family: Verdana;">To make the pickling liquid: Bring water, sugar, Brown sugar, white wine vinegar and coriande seeds to the boil in a saucepan until the sugar has dissolved. Leave to cool completely. </span></div>
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<span style="font-family: Verdana;"><span face="Verdana, sans-serif">Cut the herring into bite size, thinly slice the onions, roughly chop the capers and fresh coriander and cut ginger into small pieces. Mix it all in a bowl and spoon into clean jars. Pour the chilled pickling liquid over until completely covered and seal well. Let stand for a couple of days before serving. Keep it in a cool place and it keeps for about a month.</span></span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-56540748760850049402013-11-13T23:05:00.001+01:002013-11-13T23:05:41.907+01:00"Caponata" Grønnsakssaute på Siciliansk Vis / "Caponata" - Vegetable Saute Sicilian Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwe</span></u></strong><strong><u><span style="font-family: Verdana, sans-serif;">gian</span></u></strong></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u><em>Norsk: </em>(English below)</u></strong> <em>Jeg har skikkelig sansen for Gordon Ramsay og etter å ha sett flere av programmene hans av forskjellige slag måtte jeg jo bare anskaffe meg noen av kokebøkene hans, bl.a. "Fast Food", som er spekkfull av herlige oppskrifter på sunn og god mat som ikke tar all verdens av tid å lage. Skulle ha besk her en kveld og ville lage en av mine favorittretter Kyllingfilet med Parmesan - og Artisjokklokk (oppskrift <a href="http://kakemilla.blogspot.no/2012/11/kyllingfilet-med-parmesan-og-artisjokk.html">HER</a>) og var på jakt etter ideer for en grønnsaksrett å servere ved siden av. Bladde gjennom ovennevnte kokebok og syntes denne her så nydelig ut. Gjorde noen egne småjusteringer av originaloppskriften (som vanlig) og resultatet ble.......Mmmmmm.....Dette her kommer garantert til å bli en gjenganger her i huset. Nydelige smaker og ikke vanskelig eller tidkrevende. Passer som en egen vegetarrett eller som tilbehør til kjøtt eller fisk. Gleder meg allerede til helgen da jeg skal lage den igjen....</em></span></div>
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<span style="font-family: Verdana;"><em>Denne oppskriften passer til ca. 6 personer som tilbehør eller 4 personer som hovedrett.</em></span><br />
<span style="font-family: Verdana;"><strong><u>English:</u></strong> I do like Gordon Ramsay and after having seen many of his programs I just had to get some of his cookbooks, for example "Fast Food", which is loaded with excellent recipes for delicious and healthy food which don't take ages to make. I had guests coming over for dinner the other night and wanted to Cook one of my favourite dishes, Parmesan- and Artichoke crusted Chicken Filet (recipe <a href="http://kakemilla.blogspot.no/2012/11/kyllingfilet-med-parmesan-og-artisjokk.html">HERE</a>) and was searching for ideas for a vegetable dish to serve on the side. I had a look through the aforementioned cookbook and thought that this one looked lovely. I made a few personal adjustments (as usual) and the result was......Mmmmmmm......I'll be making this over and over again for sure. Great flavours, easy and quick to make. It can be served as a vegetarian dish on its own or as a side dish to meat or fish. I'm looking forward to this weekend when I'll be cooking it again for friends coming over....This recipe serves about 6 persons as a side dish or 4 persons as a main dish.</span></div>
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<span style="font-family: Verdana;"><u><strong><em>INGREDIENSER </em>/ INGREDIENTS</strong></u></span></div>
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<span style="font-family: Verdana;"><em>1 stor aubergine</em> <strong>/</strong> 1 large eggplant</span></div>
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<span style="font-family: Verdana;"><em>1 stor løk <strong>/</strong></em> 1 large onion</span></div>
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<span style="font-family: Verdana;"><em>4 stilker selleri <strong>/</strong></em> 4 celery stalks</span></div>
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<span style="font-family: Verdana;"><em>1 stor rød paprika <strong>/</strong></em> 1 large red pepper</span></div>
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<span style="font-family: Verdana;"><em>5 store tomater <strong>/</strong></em> 5 large tomatoes</span></div>
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<span style="font-family: Verdana;"><em>2 zucchini <strong>/</strong></em> 2 squash (zucchini)</span></div>
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<span style="font-family: Verdana;"><em>4</em> <em>kløfter hvitløk <strong>/</strong></em> 4 cloves garlic</span></div>
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<span style="font-family: Verdana;"><em>100 g grønne oliven <strong>/</strong></em> 100 g green olives</span></div>
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<span style="font-family: Verdana;"><em>50 g kapers <strong>/</strong></em> 50 g capers</span></div>
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<span style="font-family: Verdana;"><em>1 neve frisk basilikum</em> <strong>/</strong> 1 handful fresh basil</span></div>
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<span style="font-family: Verdana;"><em>4-5 ss olivenolje <strong>/</strong></em> 3-5 tbsp olive oil</span></div>
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<span style="font-family: Verdana;"><em>1,5 ss rødvinseddik <strong>/</strong></em> 1,5 tbsp red wine vinegar</span></div>
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<span style="font-family: Verdana;"><em>1 ss balsamicoeddik <strong>/</strong></em> 1 ss balsamic vinegar</span></div>
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<span style="font-family: Verdana;"><em>2 ss sukker <strong>/</strong></em> 2 tbsp sugar</span></div>
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<span style="font-family: Verdana;"><em>50 g ristede pinjekjerner <strong>/</strong></em> 50 g roasted pine seeds</span></div>
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<span style="font-family: Verdana;"><em>Salt og sort pepper</em> <strong>/</strong> Salt and black pepper</span></div>
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<span style="font-family: Verdana;"><strong><u><em>FREMGANGSMÅTE / METHOD</em></u></strong></span><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk: </em>(English below)</span></u></strong><br />
<span style="font-family: Verdana, sans-serif;">Forbered først alle grønnsakene: Vask godt og tørk av. Finhakk løk og hvitløk. Skjær aubergine og squash i terninger og selleri, paprika og oliven i små biter. Kok opp vann i en stor kjele, ha tomatene i og la de ligge i det varme vannet i ett minutts tid før du tar de ut og fjerner skinnet og grovhakker.</span><br />
<span style="font-family: Verdana, sans-serif;">Varm olivenolje i en stor teflonbelagt stekepanne og surr løk, aubergine, squash, selleri og paprika med litt salt og pepper over høy varme i ca. 5 minutter. Rør rundt innimellom. Tilsett så grovhakkede tomater sammen med hvitløk, sukker, rødvinseddik, oliven og kapers, bland godt og la surre videre over høy varme i 8-10 minutter. Rør rundt innimellom. Tilsett tilslutt balsamicoeddik, smak til med salt og pepper og ha herligheten over på et serveringsfat eller bolle. Strø over litt frisk basilikum og ristede pinjekjerner og server. GLED DEG!!!!</span><br />
<span style="font-family: Verdana;"><strong>P.S.</strong> Det gjør absolutt ingenting om du lar retten stå og godgjøre seg over veldig svak varme i en 20-minutters tid etter at den er ferdig. Det gjør den om mulig enda bedre. Restene (om det er noe igjen) er også helt nydelige oppvarmet neste dag.</span><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">Firstly prepare all the vegetable by washing and drying them well. Finely chop onions and garlic. Cut aubergine and squash/zucchini into bite-sized chunks and celery, paprika and olives into small pieces. Bring water to the boil in a large saucepan and drop the tomatoes into the hot water for about a minute before removing, peeling and roughly chopping them. </span><br />
<span style="font-family: Verdana;">Heat the olive oil in a deep non-stick frying pan and saute the onion, aubergine, squash/zucchini, celery, paprika, some salt and pepper over high heat for about 5 minutes. Stir occasionally. Add the tomatoes together with garlic, sugar, red wine vinegar, olives and capers, mix well and let saute for another 8-10 minutes over high heat, still stirring occasionally. Finally add the balsamic vinegar, season to taste and transfer to a serving dish before sprinkling over some fresh basil and roasted pine seeds. ENJOY!!!</span><br />
<span style="font-family: Verdana;"><strong>P.S.</strong> If you have time it is not a bad idea to let it stand over very low heat for about 20 minutes after it is ready, it just makes it better in my opinion. Re-heated leftovers (if any) is brilliant the day after as well.</span><br />
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-57415590994546023842013-11-12T22:42:00.002+01:002013-11-12T22:42:39.627+01:00Plommechutney / Plum Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><strong><u>English version along with Norwegian</u></strong></span></div>
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<em> </em><span style="font-family: Verdana;"><strong><u><em>Norsk:</em> (English below)</u></strong></span></div>
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<span style="font-family: Verdana;"><em>Det er fortsatt tid dere!!!! Det er fortsatt plommer å få kjøpt i butikken og nå nærmer det seg jul, så hvorfor ikke løpe og kjøpe plommer og noen søte glass og koke en stor porsjon av denne chutneyen for å gi bort i gave? Det er superkoselig å få hjemmelagede gaver og denne her anbefaler jeg på det varmeste! Jeg lagde denne for litt over en måned siden og nå har den virkelig fått godgjøre seg..... Dere som har fulgt meg en stund vet at jeg har en enorm forkjærlighet for ost og kjeks, og dette her er fantastisk godt sammen med ost. Den vil også egne seg utrolig bra ved siden av stekt kjøtt også. NAM!!</em></span></div>
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<span style="font-family: Verdana;"><strong><u>English:</u></strong></span></div>
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<span style="font-family: Verdana;">There's still time folks!!!! It is still possible to find plums in the supermarket and with Christmas coming up why not run to buy some plums and some cute jars, make a big batch of this and give away as presents? It is so nice to receive home-made presents and I strongly recommend this one! I made it about a month ago so it has had time to stand and get even better.....For you who have followed my blog for a while know that I do love cheese and crackers and this chutney is absolutely delicious served with cheese. Not only that, it is great served together with roast meat as well. YUM!!</span></div>
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<span style="font-family: Verdana;"><em><strong><span style="font-family: Verdana;"><u>TIPS (N) </u></span></strong><span style="font-family: Verdana;">Klikk <a href="http://www.kakemilla.blogspot.no/2012/04/fikenmarmelade-figs-marmalade.html">HER</a> for oppskrift på nydelig Fikenmarmelade og <a href="http://www.kakemilla.blogspot.no/2012/04/valnttmarmelade-til-ost-walnut.html">HER</a></span></em><span style="font-family: Verdana;"><em> for oppskrift på herlig Valnøttmarmelade, også til ost , klikk <a href="http://www.kakemilla.blogspot.no/2013/02/gorgonzola-philadelphia-og-pistasj.html">HER</a></em><em> for oppskrift på Gorgonzola, Philadelphia & Pistasj Overraskelse, uunnværlig til ostebordet og klikk <a href="http://www.kakemilla.blogspot.no/2012/03/knekkebrd-crackerbread.html">HER</a> </em></span><span style="font-family: Verdana;"><em>for oppskrift på nydelige hjemmelagde knekkebrød! </em></span><br /><strong><span style="font-family: Verdana;"><u>TIPS (E)</u></span></strong><br /><span style="font-family: Verdana;">Click <a href="http://www.kakemilla.blogspot.no/2012/04/fikenmarmelade-figs-marmalade.html">HERE</a> for recipe for lovely Figs Marmalade and <a href="http://www.kakemilla.blogspot.no/2012/04/valnttmarmelade-til-ost-walnut.html">HERE</a> for recipe for delicious Walnut Marmalade, also for cheese, click <a href="http://www.kakemilla.blogspot.no/2013/02/gorgonzola-philadelphia-og-pistasj.html">HERE</a> for recipe for Gorgonzola, Philadelphia & Pistachio Surprise, a must on the cheese-table and click <a href="http://www.kakemilla.blogspot.no/2012/03/knekkebrd-crackerbread.html">HERE</a> for recipe for scrummy homemade crackers!</span></span></div>
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<span style="font-family: Verdana;"><span style="font-family: Verdana;"><u><strong><em>INGREDIENSER (3,5 l)/</em> INGREDIENTS (3,5 litres)</strong></u></span></span></div>
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<span style="font-family: Verdana;"><span style="font-family: Verdana;"><span style="font-family: Verdana, sans-serif;"><em>Ca. 1,7 kg plommer (ca.1,5 kg renset) </em><strong>/</strong> Appr. 1,7 kg plums (app. 1,5 kg deseeded)</span></span></span></div>
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<span style="font-family: Verdana;"><em>3 pærer (ca. 300 g)</em> <strong>/</strong> 3 pears (appr. 300 g)</span></div>
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<span style="font-family: Verdana;"><em>3 epler (ca. 350 g) </em><strong>/</strong> 3 epler (appr. 350 g)</span></div>
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<span style="font-family: Verdana;"><em>1 stor løk</em><strong>/</strong> 1 large onion</span></div>
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<em>1 vårløk</em> / 1 spring onion</div>
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<em>2 fedd hvitløk</em> <strong>/</strong> 2 cloves garlic</div>
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<em>450 g mykt lysebrunt sukker</em> <strong>/</strong> 450 g soft light brown sugar</div>
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<em>450 sukker</em> <strong>/</strong> 450 g sugar</div>
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<em>2 ts malt koriander</em> <strong>/</strong> 2 tsp ground coriander</div>
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<em>2 ts malt ingefær</em> <strong>/</strong> 2 tsp ground ginger</div>
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<em>1 ts chilipulver</em> <strong>/</strong> 1 tsp ground chili powder</div>
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<em>2 kanelstenger</em> <strong>/</strong> 2 cinnamon sticks</div>
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<em>2 laurbærblad</em> <strong>/ </strong>2 bay leaves</div>
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<em>0,5 dl rødvinseddik</em> <strong>/</strong> 50 ml red wine vinegar</div>
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<strong><u><em>FREMGANGSMÅTE</em> / METHOD</u></strong></div>
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<strong><u><em>Norsk:</em> (English below)</u></strong></div>
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<em>Vask og rens frukten. Skjær plommene i 4-6 deler og kast steinene. Skrell pærene og eplene og skjær i små terninger. Finhakk løk, vårløk og hvitløk. Ha alt i en stor kjele sammen med brunt og hvitt sukker, koriander, ingefær, chilipulver, kanelstenger, laurbærblad og eddik.</em></div>
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<em>Kok opp og la småkoke i 45-50 minutter. Rør rundt av og til. Varm og steriliser glassene ved å la de stå i ovnen ved 100 grader i noen minutter og ha chutneyen på disse. Skru igjen lokket med det samme og sett opp-ned til avkjøling. La stå minst en uke før du bruker den. Meget holdbar, også etter at de er åpnet men må da oppbevares i kjøleskap.</em></div>
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<strong><u>English:</u></strong></div>
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Wash the fruit. Cut the plums in 4-6 pieces and discard the pits. Peel the pears and apples and cut into small cubes. Finely chip onion, spring onion and garlic. Put it all into a large saucepan together with Brown and white sugar, coriander, ginger, chili powder, cinnamon-sticks, bay leaves and vinegar. Bring to the boil and let simmer for 45-50 minutes. Give it a stir once in a while. Heat and sterilize the jars by putting them in the oven at 100 degrees Celcius (212 degrees Fahrenheit) for a few minutes and fill them with chutney. Close the lid immediately and leave upside-down to cool. Let stand at least one week before serving. It keeps very well, also after opening, but then they must be kept refrigerated. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR4qSjWIxWqvF33MnfWDgdZKMGjwyl1hjmMPd3cSRBbBWTasKa-rjRfCh9vw6gLosXscdHTAnzTHEkCBhKZJvEzth3NAvzy18XPvsqVeyBsOPLZT5meiSfCw3cfrbS2FjYTXp5YSX959L/s1600/Plommechutney+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggR4qSjWIxWqvF33MnfWDgdZKMGjwyl1hjmMPd3cSRBbBWTasKa-rjRfCh9vw6gLosXscdHTAnzTHEkCBhKZJvEzth3NAvzy18XPvsqVeyBsOPLZT5meiSfCw3cfrbS2FjYTXp5YSX959L/s320/Plommechutney+2.JPG" width="320" /></a></div>
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<em><strong>NYDELIG!!! / DELICIOUS!!!</strong></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45WRW69Dn7bPcFnYmDTp28vhtzFKpo9G2JQ1dqnxTrU5VDaaHnE7ILOfYGViOUthlQ__xWZCX9SsWUFDn_c-wkpMctZkHJ7fzvkR9fCA2NAhF4h8qG3ZGMoBatzMcvNjC5keegSPMxA0A/s1600/Plommechutney+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45WRW69Dn7bPcFnYmDTp28vhtzFKpo9G2JQ1dqnxTrU5VDaaHnE7ILOfYGViOUthlQ__xWZCX9SsWUFDn_c-wkpMctZkHJ7fzvkR9fCA2NAhF4h8qG3ZGMoBatzMcvNjC5keegSPMxA0A/s320/Plommechutney+1.JPG" width="320" /></a></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-12210261418989337412013-11-07T22:56:00.000+01:002013-11-07T22:56:00.738+01:00Seigryte med Rosmarin & Salvie / Pollock with Rosemary & Sage<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgu1WwixDoJYkfRH4ynUkxkHOQm69M70cxmfNa4CiJfCesbfpb1WBFp95hhXqJT7bkMZKhNpbsrnRj-rfu9mwdGbArYB9F0MlvNrm3Ihyphenhyphenfo29JIQoiF7JUK2wT1iHcYEBgrz-RWgHrz9DB/s1600/Seigryte+med+rosmarin+og+salvie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgu1WwixDoJYkfRH4ynUkxkHOQm69M70cxmfNa4CiJfCesbfpb1WBFp95hhXqJT7bkMZKhNpbsrnRj-rfu9mwdGbArYB9F0MlvNrm3Ihyphenhyphenfo29JIQoiF7JUK2wT1iHcYEBgrz-RWgHrz9DB/s320/Seigryte+med+rosmarin+og+salvie.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><strong><u><em>English version along with Norwegian</em></u></strong></span><br />
<strong><u><span style="font-family: Verdana;">Norsk: <em>(English below)</em></span></u></strong><br />
<span style="font-family: Verdana;"><em>Det er helt forferdelig hvor lang tid det har gått siden jeg sist la ut en oppskrift men jeg har rett og slett ikke hatt tid....Vi har nå flyttet tilbake til Norge, noe som er helt topp, og de siste månedene har gått i ett med utpakking, skolestart for Marius, ny fantastisk jobb for meg og i det hele tatt venne seg til et nytt liv. Jeg elsker det!!!! Jeg er så glad over å være tilbake i gamlelandet igjen :) Nå begynner vi å komme i orden her så da er det tid for litt blogging igjen også. Har savnet det.... Lagde denne herlige fiskegryta i dag (som også vil fungere utmerket med kyllingfilet men jeg er jo en fiskeelsker så....)Jeg valgte å koke pastaskruer men du kan selvsagt bruke hvilken pastatype du vil eller selvfølgelig ris. Rask å lage og helt nydelig. Hele gryta forsvant i alle fall her......</em></span><br />
<span style="font-family: Verdana;"><strong><u>English:</u></strong></span><br />
<span style="font-family: Verdana;">It has been ages since I last posted a recipe but I just haven't had the time..... We have now moved back to Norway, something that is just awesome, and the last months has flown by with unpacking, start of school for Marius, New fantastic job for me and all in all getting used to a new life. I love it!!!! I'm so happy to be back here again!! :) Now we are starting to get in "order" here so now I can make some time to blog my recipes as well. I have missed that.... I made this lovely fish-casserole today (which would also work wonderfully With chicken, but I'm a fish-lover so.... I chose to serve it with pasta but it would also be great with rice. Quickly made and delicious. We ate it all.....</span><br />
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<span style="font-family: Verdana;"><strong><u>INGREDIENSER (3-4 personer)/ <em>INGREDIENTS (serves 3-4)</em></u></strong></span><br />
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<span style="font-family: Verdana, sans-serif;">ca. 600 g seifilet (el. kylling) / approx. 600 g (1.3 lb) pollock filet (or chicken)</span></div>
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<span style="font-family: Verdana;"><strong><u>SAUS: / SAUCE</u></strong></span></div>
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<span style="font-family: Verdana;">2 løk <em><strong>/</strong></em> <em>2 onions</em></span></div>
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<span style="font-family: Verdana;">3-4 fedd hvitløk <em><strong>/</strong></em> <em>3-4 cloves garlic</em></span></div>
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<span style="font-family: Verdana;">1 vårløk <em><strong>/</strong></em> <em>1 spring onion</em></span></div>
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<span style="font-family: Verdana;">1 rød paprika <strong>/</strong> <em>1 red pepper</em></span></div>
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<span style="font-family: Verdana;">1 ss olivenolje <strong>/</strong> <em>1 tbsp olive oil</em></span></div>
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<span style="font-family: Verdana;">1 boks hakkede tomater <strong>/</strong> <em>1 can chopped tomatoes</em></span></div>
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<span style="font-family: Verdana;">3 dl hvitvin <strong>/</strong> <em>300 ml (1 1/3 cups) white wine</em></span></div>
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<span style="font-family: Verdana;">1 fiskebuljongterning (el. kylling)<strong> /</strong> 1 fish stock cube (or chicken)</span></div>
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<span style="font-family: Verdana;">1 neve hakket bladpersille <strong>/</strong> <em>1 handful chopped parsley</em></span></div>
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<span style="font-family: Verdana;">1,5 ts rosemary <strong>/</strong> <em>1,5 tsp dried rosemary</em></span></div>
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<span style="font-family: Verdana;">1,5 ts tørket salvie <strong>/</strong> <em>1,5 tsp dried sage</em></span></div>
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<em><span style="font-family: Verdana;">0,5 ts chilipulver / 0,5 tsp chilipowder</span></em></div>
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<em><span style="font-family: Verdana;">Salt og pepper <strong>/</strong> Salt and pepper</span></em></div>
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<em><span style="font-family: Verdana;">(2 ss kapers, om du liker) <strong>/</strong> 2 tbsp capers if you like)</span></em></div>
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<strong><u><span style="font-family: Verdana, sans-serif;">FREMGANGSMÅTE / <em>METHOD</em></span></u></strong></div>
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<strong><u><span style="font-family: Verdana;">Norsk:<em> (English below)</em></span></u></strong></div>
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<span style="font-family: Verdana;">Varm oljen i en dyp, non-stick stekepanne. Hakk løk, vårløk og hvitløk og surr til blank. Tilsett paprika i biter og surr videre et par minutter. Tilsett tomater, hvitvin, fiskebuljongterning (eller kyllingbuljong om du bruker kylling istedenfor fisk) og alt krydderet. La småkoke i ca. 10 minutter. Skjær fisken i biter, tilsett denne og skru ned varmen slik at fisken trekker, ikke koker. La dette stå og kose seg i ca. 20 minutter til fisken er klar og sausen har tyknet litt. (Om du bruker kylling istedenfor fisk, brun denne og sett til side før du lager sausen. Ellers følges samme fremgangsmåte). Tilsett persille, smak til og server med ris eller pasta. Det er godt med litt revet parmesan på eller fetaost ved siden av. Jeg har satt kapers i parentes fordi du kan godt sløyfe dette hvis ikke alle liker det. Jeg elsker det og hadde litt bare på min egen tallerken.</span></div>
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<strong><em><span style="font-family: Verdana;"><u>English:</u></span></em></strong></div>
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<span style="font-family: Verdana;"><em>Heat the oil in a deep, non-stick frying pan. Chop onion, spring onion and garlic and saute until soft. Add red pepper in pieces and saute for another couple of minutes. Add tomatoes, white wine, fish wtock cube (or chicken wtock cube if you use chicken instead of fish) and all the herbs. Let simmer for about 10 minutes. Cut the fish into pieces, add to the pan, stir carefully and reduce the heat to low so the fish will just simmer in the sauce, not boil. Leave it for about 20 minutes until the fish is thoroughly cooked and the sauce thickens. (If you use chicken, saute it in the pan and set aside before you make the sauce. Otherwise follow the method as described). Add the parsley, season to taste and serve With rice or pasta. It is great with some grated parmesan or some feta cheese on the side as well. I have mentioned capers in brackets as this can easily be omitted if not everybody like it. Personally I love it and I just added some to my portion.</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE06sFM4LfqwcNoQNY3hSSLehpzboZ7Ox2qpCMunudhCZJE9FbXLam1hdx_6ccMmbbLOFdFw9Zq6AugZtJr3oVd5kQ-ywGXnAOsW4D2SKd-vkR-MBJEROqYWZu80z_UN8cQ4RsDd-ScxX/s1600/Seigryte+med+rosmarin+og+salvie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisE06sFM4LfqwcNoQNY3hSSLehpzboZ7Ox2qpCMunudhCZJE9FbXLam1hdx_6ccMmbbLOFdFw9Zq6AugZtJr3oVd5kQ-ywGXnAOsW4D2SKd-vkR-MBJEROqYWZu80z_UN8cQ4RsDd-ScxX/s320/Seigryte+med+rosmarin+og+salvie.jpg" width="320" /></a></div>
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<strong><em><span style="font-family: Verdana, sans-serif;">VELBEKOMME / BON APETIT!</span></em></strong></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-62007032533276451542013-08-26T00:17:00.000+02:002013-08-26T00:17:01.118+02:00Blåbærkake med Gelelokk / Blueberry Cake with Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="239" nya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-vm-YLbniNHnnzD3i7t84xG2MsFdDbnEbA-0qnad1U6fzTjAx5C7TaCiWgWGu1-SsBBd9AejLFd1sB9mtaoH9Dd1sFvEUTz4K11YjOe6TVTrYCk5UdtHCzcgLEQxgzXOSpw6x-xKtDDW/s320/Blaabaerkake+med+Gelelokk+(hel).jpg" width="320" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgMWt44dNelcVe1C76LUQHf-FJVVCzycleDDfQ9nE7rra-vl9LVr-O2FsIjtmTvMopC1BZvCfEYnd45-ZMf-yGs-qVsUziMjNqKwknV4kUBU58KaEzci11ajHB9wqDpbdIheDznaOYlEW/s1600/Blaabaerkake+med+Gelelokk(bit).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgMWt44dNelcVe1C76LUQHf-FJVVCzycleDDfQ9nE7rra-vl9LVr-O2FsIjtmTvMopC1BZvCfEYnd45-ZMf-yGs-qVsUziMjNqKwknV4kUBU58KaEzci11ajHB9wqDpbdIheDznaOYlEW/s320/Blaabaerkake+med+Gelelokk(bit).jpg" width="320" /></a></div>
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong></div>
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<span style="font-family: Verdana;"><em><strong>Norsk: (English below) </strong>Oi-oi-oi.....Nå er det ALTFOR lenge siden jeg har delt en ny oppskrift med dere.....Beklager dette men jeg har rett og slett ikke hatt tid..... Flyttet nemlig hjem til Norge for 2 uker siden sammen med mann og sønn etter 16 år i Hellas så de siste månedene har jeg vært travelt opptatt med pakking av esker (utrolig hvor mye greier som akkumulerer i skuffer og skap over tid gitt...) og forberedelser til flyttingen. Er redd det blir litt tynt mellom innleggene fremover også men jeg lover å komme sterkere tilbake med flere nye og spennende oppskrifter når jeg kommer mer i rutine med det nye livet her i Norge med skolegang for Marius og oppstart i ny jobb for meg:) Innen den tid er det jo masse å ta av her inne allerede både av mat-og kakeoppskrifter så jeg håper dere fortsetter å besøke meg fremover også. Selv om de siste ukene og dagene på Kreta var travle måtte vi jo innimellom puste litt ut og lage noe å kose oss med, og ikke minst feire at poden sto i alle fag til eksamen!! En av de veldig positive tingene med å flytte er at man ikke bruker mye penger på mat! (Iallefall ikke når man er som meg som lager store porsjoner og fryser bort til flere middager), så i sommer før avreise bare raida jeg fryseren og fikk spist opp alt som jeg allerede hadde laget opp. I tillegg til mat hadde jeg noen poser med bær som jeg jo hadde lyst til å ha glede av og i en av de posene hadde jeg nydelige, digre blåbær! Mmmmm. Elsker blåbær, så da tok jeg utgangspunkt i Skogsbær-Yoghurtkaken min (oppskrift <a href="http://kakemilla.blogspot.gr/2012/05/skogsbr-yoghurtkake-fruits-of-forest.html">HER</a> ) og lagde denne Blåbærkaken med Gelelokk! Skikkelig nammis var den!!! Dette er en nydelig og frisk dessertkake som minner om ostekake men ikke er så mektig da den ikke inneholder ost, bare yoghurt, gele og litt kremfløte - og en hel haug med bær både inni og oppå! Nå som alle sier at det er så mye blåbær å finne i skogen er det jo bare å dra på bærtur da og sette i gang!! :) (Eller du kan kjøpe ferske eller frosne på butikken).</em></span></div>
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<span style="font-family: Verdana;"><strong>English: </strong>WOW<em>.....It's been WAY too long since I shared a recipe with you.....Sorry about that but I just haven't had the time..... You see, I just moved back to Norway 2 weeks ago with husband and son after living 16 years in Greece so the last months have been extremely busy with packing of boxes (incredible how much stuff that accumulates in cupboards and drawers over time) and preparations for the move. I'm afraid that I won't have much time to share new recipes in the next few weeks but I promise to come back strong once I get into the routine with our new life here with Marius' school and new job for me :) Meanwhile there are already many cake- and food recipes here to choose between so I hope that you will continue visiting me. Even if the last weeks and days in Crete were busy we had to sit down, relax and enjoy ourselves with something yummy from time to time, and of course we had to celebrate that Marius passed all subjects during his exams!!! One very positive thing about moving is that you don't spend much money buying food! (If you are like me, that is, who usually make big portions and freeze for further dinners), so this summer before our departure I just emptied the freezer and served what I had already prepared. In addition to food I had some packets of berries that I wanted to enjoy and among them was a bag of huge, lovely blueberries! Mmmmm... Love blueberries, so I used my recipe for Yoghurtcake with Berries (recipe </em><a href="http://kakemilla.blogspot.gr/2012/05/skogsbr-yoghurtkake-fruits-of-forest.html"><em>HERE</em></a><em>) as base and made this Blueberry Cake with Jelly! Turned out brilliantly!!! This is a delicious and fresh dessert-cake that can resemble a cheesecake, but is not so rich as it doesn't contain cheese, just yoghurt, jelly and a little cream - and loads of berries! And now that the blueberries are in season and if you're lucky enough to live close to a forest - well, why not head out to pick some and get bakin'! (Otherwise I'm sure you can find frozen or fresh ones in the supermarket).</em></span></div>
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<strong><u><span style="font-family: Verdana;"><em>INGREDIENSER / </em>INGREDIENTS</span></u></strong></div>
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<span style="font-family: Verdana;"><strong><u><em>Bunnen /</em> For the base</u></strong></span></div>
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<strong><span style="font-family: Verdana;"></span></strong><span style="font-family: Verdana, sans-serif;"><em>120 g smør <strong>/</strong> </em>120 g butter (4.2 oz)</span></div>
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<span style="font-family: Verdana;"><em>250 g Digestivekjeks <strong>/</strong></em> 250 g D</span><span style="font-family: Verdana;">igestive biscuits (8.8 oz)</span></div>
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<strong><span style="font-family: Verdana;"><u><em>Fyllet</em></u><u><em> /</em> For the filling</u></span></strong><br />
<span style="font-family: Verdana;"><em><strong>*</strong>1 pk skogsbær-eller blåbærgelepulver <strong>/</strong></em> <strong>*</strong>1 packet fruits-of-the-forest or blueberry jelly-powder</span></div>
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<span style="font-family: Verdana;"><em>2 dl kremfløte <strong>/</strong></em> 200 ml whipping cream (6.7 fl.oz)</span></div>
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<span style="font-family: Verdana;"><em>1 ss sukker <strong>/</strong></em> 1 tbsp sugar</span></div>
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<em><span style="font-family: Verdana;">0,5 dl rømme el. matyoghurt <strong>/</strong> 50 ml sour cream or Greek yoghurt (1.7 fl.oz)</span></em><br />
<span style="font-family: Verdana;"><em>250 g skogsbær-eller blåbæryoghurt <strong>/</strong></em> 250 g fruits-of-the-forest or Blueberry yoghurt</span><br />
<span style="font-family: Verdana;"><em>300 g blåbær</em> / 300 g blueberries</span></div>
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<span style="font-family: Verdana;"><em><strong>*</strong>Halvparten av vannet som står oppgitt <strong>/</strong></em> <strong>*</strong>Half of the water indicated</span><br />
<span style="font-family: Verdana;"><u><strong><em>Topping / </em>Topping</strong></u></span><br />
<span style="font-family: Verdana;"><em>200 g blåbær</em> / 200 g blueberries</span><br />
<span style="font-family: Verdana;"><em><strong>*</strong>1 pk skogsbær-eller blåbærgelepulver <strong>/</strong></em> <strong>*</strong>1 packet fruits-of-the-forest or blueberry jelly-powder</span><br />
<span style="font-family: Verdana;"><em><strong>*</strong>Halvparten av vannet som står oppgitt <strong>/</strong></em> <strong>*</strong>Half of the water indicated</span></div>
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<u><span style="font-family: Verdana, sans-serif;"><strong><em>FREMGANGSMÅTE / </em>METHOD</strong></span></u><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<em><span style="font-family: Verdana;">Begynn med geleen som skal avkjøles før du blander den i fyllet. Kok opp halvparten av vannet angitt på pakningen og rør ut gelepulveret i dette. Sett til side for å avkjøle. Fortsett så med kjeksbunnen: Smelt smør i en kjele, knus kjeksen i en food processor og bland godt sammen i en bolle. Press blandingen ut i en 23-24 cm springform og sett i kjøleskapet mens du lager fyllet.</span></em><br />
<em><span style="font-family: Verdana;">Pisk fløte og sukker til krem og tilsett rømme eller gresk yoghurt og bland godt. Tilsett bæryoghurten og bland igjen. Ha så i den avkjølte geleen (den kan gjerne ha begynt å stivne <u>litt</u> og bland til en jevn masse (kjør på laveste hastighet med mikseren, for dette spruter litt). Bland til slutt i blåbær (tinte hvis du bruker frosne), hell yoghurtmassen over kjeksbunnen og sett i kjøleskapet et par timer, eller helst natten over, til den har stivnet. </span></em><br />
<em><span style="font-family: Verdana;">Når kaken er stivnet lager du toppingen ved å igjen koke opp halvparten av vannet angitt på gelepakningen og røre ut gelepulveret i dette. Når geleen er avkjølt, (ikke stivnet) legger du blåbær utover hele kaken og heller den avkjølte geleen forsiktig over. La stå i kjøleskapet frem til toppingen er stivnet og serveringsklar. Sett kaken på et passende fat og NYT!</span></em><span style="font-family: Verdana, sans-serif;"><em> </em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><u>English:</u></strong> Start with the jelly. Bring water to the boil - half of what is indicated on the package - and stir the jellypowder into this until completely dissolved. Set aside to cool. </span><br />
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<span style="font-family: Verdana, sans-serif;">Continue with the biscuit base: Melt the butter, blitz the biscuits in a food processor and mix well together in a bowl. Press the mixture into a 23-24 cm springform tin and place in the fridge while you get on with the filling.</span></div>
<span style="font-family: Verdana, sans-serif;">Using an electric mixer, beat the sugar and whipping cream until set and add sour cream or Greek yoghurt and mix well. </span><br />
<span style="font-family: Verdana, sans-serif;">Add fruits-of-the-forest or blueberry yoghurt and mix well again. Add the cooled jelly (it doesn't matter if it has started to set <u>a little</u> and mix until well incorporated (use the lowest speed on the mixer because it might "splash" a little). Add the blueberries (if you use frozen then defrost them first), p</span><span style="font-family: Verdana, sans-serif;">our the yoghurt-mixture over the biscuit base and leave refrigerated for a couple of hours, or preferably overnight until set. When set, make the topping by again bringing half of the water indicated on the jelly-packet to the boil and mixing the jelly-powder into this. Set aside to cool. Spread the blueberries on top of the cake and carefully pour the cooled jelly over. Put the cake back into the fridge to set. Transfer the cake to a serving tray and ENJOY!! </span><br />
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-21138473842776484402013-06-09T20:40:00.001+02:002013-06-09T20:45:38.618+02:00"Giouvetsi" - Ovnsbakt Orzo (Risoni) på Gresk Vis / "Giouvetsi" - Ovenbaked Orzo (Risoni) the Greek Way<div dir="ltr" style="text-align: left;" trbidi="on">
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LIKE KAKEMILLA ON FACEBOOK <a href="https://www.facebook.com/Kakemilla">HERE</a></h2>
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong></div>
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<strong><u><span style="font-family: Verdana;">Norsk: (English below)</span></u></strong></div>
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<em><span style="font-family: Verdana;">Dette er nammelinam!!! Og med en haug med revet parmesanost på!!! Oh lykke!! Her har jeg laget denne deilige retten med nakkekoteletter, men den er nøyaktig like god med kylling, lam eller storfekjøtt, så det er bare å velge din favoritt. Som jeg som regel sier når det gjelder den gresk-inspirerte maten: La den gjerne stå og godgjøre seg en stund (tildekket med folie) etter at den er klar! Blir så utrolig kjempegodt! </span></em></div>
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<strong><u><span style="font-family: Verdana;">English:</span></u></strong></div>
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<span style="font-family: Verdana;">This is yummy!!! And with loads of grated Parmesan cheese!!! Oh happiness!!!! Here I have made it with pork chops but it is just as delicious with chicken, lamb or beef. As I usually say when it comes to Greek-inspired food: Leave it for a while to soak up the wonderful flavours (covered with tin foil) after it is ready!!! So incredibly good!</span></div>
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<strong><u><span style="font-family: Verdana;">INGREDIENSER (3-4 pers) / INGREDIENTS (serves 3-4 pers.)</span></u></strong></div>
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<span style="font-family: Verdana;"><em><strong>*</strong>Svinekoteletter,kylling,lam el.storfekjøtt</em><strong>/</strong><strong>**</strong>Pork chops, chicken,lamb or beef</span></div>
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<span style="font-family: Verdana;"><em>ca. 1 liter vann</em> <strong>/ </strong>approx. 1 litre water (4 cups)</span></div>
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<span style="font-family: Verdana;"><em>2 kjøttbuljongterninger</em> <strong>/</strong> 2 beef stock cubes</span></div>
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<span style="font-family: Verdana;"><em>1 grønnsaksbuljongterning</em> <strong>/ </strong>1 vegetable stock cube</span></div>
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<span style="font-family: Verdana;"><em>1 boks tomater</em> <strong>/ </strong>1 tin of tomatoes</span></div>
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<span style="font-family: Verdana;"><em>Salt og pepper</em> <strong>/</strong> Salt & pepper</span></div>
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<span style="font-family: Verdana;"><em>1-2 ts Chilipulver (kan sløyfes)</em> / 1-2 tsp Chili powder (optional)</span></div>
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<span style="font-family: Verdana;"><em>250-300 g Orzo/Risoni</em> <strong>/</strong> 250-300 g Orzo / Risoni (9-10 oz)</span></div>
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<span style="font-family: Verdana;"><em><strong>*</strong>4-5 koteletter el. 6-8 kyllinglår el. 500-600 g storfe- eller lammekjøtt</em></span></div>
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<span style="font-family: Verdana;"><strong>**</strong>4-5 pork chops or 6-8 chicken legs or ca. 1lb beef or lamb</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i style="mso-bidi-font-style: normal;"><u><span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">FREMGANGSMAATE / </span></u></i></b><strong><u><span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">METHOD</span></u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u><span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">Norsk: (English below)</span></u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;"><em>Krydre kjøttet med salt og pepper. Jeg liker å gjøre dette dagen før slik at kjøttet trekker til seg krydderet for jeg synes det blir mye bedre da. Smør en ildfast form med litt olje, ha i kjøttet og stek ved 200 grader i 30-40 minutter, snu kjøttet etter halvgått tid. Du kan gjerne sette på grillelementet mot slutten slik at kjøttet blir litt crispy. I mellomtiden gi vannet blandet med tomatene og buljongterningene et oppkok. Hell dette over kjøttet i formen, tilsett risoni / orzo og bland godt. Stek videre i ca. 20-30 minutter til pastaen er gjennomkokt. Når maten er ferdig dekk gjerne til med folie og la den stå en stund og godgjøre seg, enten i avslått ovn eller på benken. Pass bare på at det er en god del væske igjen, for pastaen vil trekke til seg vannet en del og du vil ikke at dette skal bli for tørt. Server med Parmesan ost og en god salat ved siden av.</em></span></span><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">Season the meat with salt and pepper. I like to do this one day in advance for the meat to soak up the flavours properly. Grease an ovenproof dish with a little oil and bake the meat at 200 degrees Celcius for 30-40 minutes. Turn it once during baking. You can also switch on the grill-element towards the end of the cooking time so the meat becomes a bit crispy. Meanwhile, bring water mixed with tomatoes and stock cubes to the boil. Pour this over the meat, add risoni (orzo) and mix well. Continue baking for about 20-30 minutes until the pasta is ready. When ready, you can cover it with tin foil and let it stand for a while, either in the cooling oven or on the kithen counter. Just make sure there is a bit of liquid left because the pasta will soak up the stock and you don't want this to become dry. Serve with Parmesan and a good side salad! </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana, sans-serif;">Stek kjøttet først / Cook the meat first</span></em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana, sans-serif;">Risoni eller Orzo er risformet pasta / Risoni or Orzo is rice-shaped pasta</span></em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FKtp3DHM-FGTw3MClXgMkdl7HU4lpnADjkPLfEWaIyp5AMPSANyaoqtePKeb-zLiP3NsoKp3fvfqJdm50EkxYHL82lu9Hck_Cl9XyrVTa4OUiK3bdna6IdcMJlnNqksOwSe0gPiNS-Fv/s1600/g5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-FKtp3DHM-FGTw3MClXgMkdl7HU4lpnADjkPLfEWaIyp5AMPSANyaoqtePKeb-zLiP3NsoKp3fvfqJdm50EkxYHL82lu9Hck_Cl9XyrVTa4OUiK3bdna6IdcMJlnNqksOwSe0gPiNS-Fv/s1600/g5.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell den kokende vaesken over kjøttet i formen, tilsett risoni (orzo) og stek til pastaen er klar /</em></span><br />
<em><span style="font-family: Verdana;">Pour the boiling stock over the meat and add risoni (orzo) and bake until the pasta is ready</span></em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana, sans-serif;">Ferdig! / Ready!</span></em></td></tr>
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<strong><em><span style="font-family: Verdana, sans-serif;">Server med revet Parmesanost og en god salat! /</span></em></strong></div>
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<strong><em><span style="font-family: Verdana;">Serve with grated Parmesan and a good salad!</span></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1dLCc1kN9G52QX6BEgZGbHFaIgCryWG6DOTucSVOg6RcONQY3Uu69uBh5vTqHFlaXAshBfC7Kpav8iKz0Cg26tlQIQ2vLseopyBSjv9JtR5fLePPlB4UjjkU6mJGhwu2L7Hjq9pbQtvg/s1600/Giouvetsi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1dLCc1kN9G52QX6BEgZGbHFaIgCryWG6DOTucSVOg6RcONQY3Uu69uBh5vTqHFlaXAshBfC7Kpav8iKz0Cg26tlQIQ2vLseopyBSjv9JtR5fLePPlB4UjjkU6mJGhwu2L7Hjq9pbQtvg/s1600/Giouvetsi+1.jpg" yya="true" /></a></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-1124709096903365232013-05-27T00:01:00.003+02:002013-05-27T00:01:44.933+02:00Rødbetsalat / Beetroot Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvdKVTEn2XGz5lsBLBPckKxdxTS4ktx4Egc1rP-lVBGiTckSptXeUjwruH-NWXmpVeWA-cG5Fj1T-cGJfFzrGZ8ypHQFZZakZsSyyWXxdmIJr7tWOlR5wQKMoBHGH6yOtsO9powuolZc/s1600/Roedbetsalat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" pua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvdKVTEn2XGz5lsBLBPckKxdxTS4ktx4Egc1rP-lVBGiTckSptXeUjwruH-NWXmpVeWA-cG5Fj1T-cGJfFzrGZ8ypHQFZZakZsSyyWXxdmIJr7tWOlR5wQKMoBHGH6yOtsO9powuolZc/s1600/Roedbetsalat.jpg" /></a></div>
<strong><em><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></em></strong><br />
<span style="font-family: Verdana;"><strong><u><em>Norsk:</em> (English below)</u></strong></span><br />
<span style="font-family: Verdana;"><em>Hvis du liker rødbeter kommer du til å elske denne salaten! Den er utrolig enkel å lage og smaker helt fantastisk. Ha den i sandwichen, alene eller med litt skinke for eksempel, eller server den som en del av et koldtbord eller som tilbehør til grillmat. Da jeg hadde den med til grillfesten i påsken forsvant den som dugg for solen og det var mange som ba meg om oppskriften....Vel - her er den! Men du - lag den dagen før den skal spises slik at den får denne herlige fargen og smakene virkelig får blandet seg!!! NAM!!!</em></span><br />
<strong><span style="font-family: Verdana;"><u>English:</u></span></strong><br />
<span style="font-family: Verdana;">If you like beetroot you're going to love this salad! It is incredibly easy to make and tastes wonderful. Put it in your sandwich, by itself or perhaps with some ham for example, or serve it as part of a smorgasbord or as a side dish to the BBQ. I brought it to the BBQ-party we had at Easter and it disappeared in an instant. Loads of people asked me for the recipe too.....Well - here it is! But, make it the day before you're serving it so that all the flavours get the chance to mingle properly and for this wonderful colour to develop!!! YUM!!!</span><br />
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<strong><u><span style="font-family: Verdana;"><em>INGREDIENSER</em> / INGREDIENTS</span></u></strong><br />
<span style="font-family: Verdana;"><em>500 g <strong>*</strong>rødbeter</em> <strong>/</strong> 500 g <strong>**</strong>beetroot (1 lb)</span><br />
<span style="font-family: Verdana;"><em>3 fedd hvitløk, knust</em> <strong>/</strong> 3 cloves garlic, crushed</span><br />
<span style="font-family: Verdana;"><em>200 g matyoghurt</em> <strong>/</strong> 200 g Greek or Turkish yoghurt</span><br />
<span style="font-family: Verdana;"><em>6 ss majones</em> <strong>/</strong> 6 tbsp mayonnaise</span><br />
<span style="font-family: Verdana;"><em>Salt og pepper</em> <strong>/</strong> Salt and pepper</span><br />
<span style="font-family: Verdana;"><em><strong>*</strong> Jeg brukte ferdigkokte og vakuumpakkede. Du kan også bruke typen som er nedlagt i lake, bare skyll de under kaldt vann og la renne godt av. Det er selvsagt ingenting i veien for å bruke ferske rødbeter som du koker og avkjøler før du forbereder salaten.</em></span><br />
<span style="font-family: Verdana;"><strong>**</strong> I used ready boiled and vakuum-packed beetroots. You can also use the type in brine, just rinse them in cold water and let drain well. Of course you can also use fresh beetroot that you boil yourself and let cool before preparing the salad.</span><br />
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<span style="font-family: Verdana;"><strong><u><em>FREMGANGSMÅTE</em> / METHOD</u></strong></span><br />
<u><span style="font-family: Verdana;"><strong><em>Norsk:</em> (English below)</strong></span></u><br />
<span style="font-family: Verdana;"><em>Skjær rødbetene i små biter. (Jeg anbefaler å bruke hansker.....ellers blir du fryktelig rød på fingrene og det er litt vanskelig å få vekk...). Bland yoghurt, majones og knust hvitløk i en bolle, tilsett rødbetene og rør godt. Smak til med salt og pepper. Dekk til og la stå i kjøleskapet over natten. Ferdig! :) Kos dere!!</em></span><br />
<span style="font-family: Verdana;"><strong><u>English:</u></strong></span><br />
<span style="font-family: Verdana;">Cut the beetroots into small pieces. (I recommend using gloves....otherwise your fingers will become very red and that's a bit tricky to get rid of...) Mix yoghurt, mayonnaise and crushed garlic in a bowl. Add the beetroot and mix well. Season to taste. Cover and refrigerate overnight. Ready! :) Enjoy!!</span><br />
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<span style="font-family: Verdana;"><strong><u>NYDELIG!!! / LOVELY!!!</u></strong></span></div>
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<span style="font-family: Verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvdKVTEn2XGz5lsBLBPckKxdxTS4ktx4Egc1rP-lVBGiTckSptXeUjwruH-NWXmpVeWA-cG5Fj1T-cGJfFzrGZ8ypHQFZZakZsSyyWXxdmIJr7tWOlR5wQKMoBHGH6yOtsO9powuolZc/s1600/Roedbetsalat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" pua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnvdKVTEn2XGz5lsBLBPckKxdxTS4ktx4Egc1rP-lVBGiTckSptXeUjwruH-NWXmpVeWA-cG5Fj1T-cGJfFzrGZ8ypHQFZZakZsSyyWXxdmIJr7tWOlR5wQKMoBHGH6yOtsO9powuolZc/s1600/Roedbetsalat.jpg" /></a></span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-74237648157810567542013-05-14T00:33:00.001+02:002013-05-14T00:33:32.818+02:00Sopp- og Fennikelsalat med Parmesanflak / Mushrooms- and Fennel Salad with Parmesan Flakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><em><strong><u>English version along with Norwegian</u></strong></em></span></div>
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<strong><em><u><span style="font-family: Verdana;">Norsk: (English below)</span></u></em></strong></div>
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<em><span style="font-family: Verdana;">Her har dere en fantastisk god og litt annerledes salat som er like herlig både når den er nylaget og lunken som etter å ha stått og avkjølt seg. Sjansen er stor for at den ikke rekker å bli kald ved naermere ettertanke.....Passer utmerket som del av et koldtbord for eksempel, hvorfor ikke nå til </span></em><em><span style="font-family: Verdana;">17. mai? Rask og enkel å lage er den også! Du kan servere den som tilbehør til hva det måtte være egentlig. Første gangen jeg laget den hadde jeg den ved siden av Innbakt Laks (oppskrift <a href="http://www.kakemilla.blogspot.gr/2012/08/innbakt-laks-med-pesto-eller-pepperost.html">HER</a>) og nå sist laget jeg den i forbindelse med den greske påskefeiringen og da var det skikkelig grillfest med masse kjøtt! Ellers er den helt utmerket bare som et eget måltid også, uten noe annet ved siden av.</span></em><br />
<span style="font-family: Verdana;"><strong><u>English</u></strong></span><br />
<span style="font-family: Verdana;">Here is a wonderful and a little different salad which is just as delicious served newly made and lukewarm as it is chilled. Coming to think of it....not much chance that it will have time to chill, it is so good! Great as a part of a smorgasbord, or with anything you like of meat or fish. First time I made it I served it as a side dish to my Salmon Wraps (recipe <a href="http://www.kakemilla.blogspot.gr/2012/08/innbakt-laks-med-pesto-eller-pepperost.html">HERE</a> ) and last time I brought it to the Easter BBQ we had with loads of meat! Otherwise it is awsome without anything else on the side.</span><br />
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<span style="font-family: Verdana;"><strong><u><em>INGREDIENSER / </em>INGREDIENTS</u></strong></span></div>
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<span style="font-family: Verdana;"><em>750 g frisk <strong>*</strong>sopp etter valg <strong>/</strong></em><strong> </strong>750 g fresh <strong>**</strong>mushrooms of choice</span></div>
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<span style="font-family: Verdana;"><em>1 fennikel <strong>/</strong></em><strong> </strong>1 fennel</span></div>
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<span style="font-family: Verdana;"><em>1-2 løk <strong>/</strong></em> 1-2 onions</span></div>
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<span style="font-family: Verdana;"><em>2-3 ts timian, frisk eller toerket <strong>/</strong></em> 2-3 tsp thyme, fresh or dried</span></div>
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<span style="font-family: Verdana;"><em>Salt og pepper <strong>/</strong></em> Salt and pepper</span></div>
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<span style="font-family: Verdana;"><em>Bladpersille, hakket <strong>/</strong></em> Parsley, chopped</span></div>
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<span style="font-family: Verdana;"><em>Parmesanflak <strong>/</strong></em> Parmesan flakes</span></div>
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<span style="font-family: Verdana;"><em>Litt smør til steking <strong>/</strong></em> A little butter for frying</span></div>
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<span style="font-family: Verdana;"><strong>*</strong><em>f.eks. Portobello og Champignon</em></span></div>
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<span style="font-family: Verdana;"><strong>**</strong>e.g. Portobello and Champignons</span></div>
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<span style="font-family: Verdana;"></span> <strong><em><u><span style="font-family: Verdana, sans-serif;">Norsk: (English below)</span></u></em></strong></div>
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<em><span style="font-family: Verdana;">Rens soppen og skjær i mindre biter / skiver. Hakk løken. Del fennikelen i 2 halve og så i tynne skiver. Smelt litt smør i stekepanna (du trenger ikke mye, ca. 1/2 ss). Surr løk og fennikel til løken er blank. Tilsett sopp og la surre under omrøring til den begynner å bli gyllen. Tilsett timian, salt og pepper, bland godt og smak til. Ha soppblandingen over på et serveringsfat eller i en bolle og strø hakket persille og parmesanflak over. Server og kos dere! </span></em></div>
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<strong><u><span style="font-family: Verdana;">English:</span></u></strong></div>
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<span style="font-family: Verdana;">Wash and dry the mushrooms and cut them into smaller pieces / slices. Divide the fennel into two halves, then slice thinly. Chop the onion. Melt a little butter in the frying pan (you don't need a lot, about 1/2 tbsp). Saute the onion and fennel until the onion is transparent. Add the mushrooms and saute, stirring occasionally, until light golden. Season to taste with thyme, salt and pepper. Mix well. Transfer the mushrooms to a serving tray or bowl. Sprinkle over chopped parsley and parmesan flakes. Serve and enjoy!</span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-67894272074050755412013-04-20T20:03:00.001+02:002013-04-21T19:26:01.060+02:00Bacalao a la Kakemilla<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="DE" style="mso-ansi-language: DE;"><strong><u><span style="font-family: Verdana, sans-serif;">(English version along with Norwegian</span></u></strong></span></div>
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<span lang="DE" style="mso-ansi-language: DE;"><strong><u><span style="font-family: Verdana, sans-serif;"><em>Norsk:</em> (English below)<o:p></o:p></span></u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><em><span lang="DE" style="mso-ansi-language: DE;">Hvorfor, åh, hvorfor har jeg ikke laget dette før??? Denne fantastisk gode portugisiske retten laget med norsk klippfisk.....Dette er en rett du trygt kan servere den mest kresne gjest.....Har lenge hatt lyst til å lage Bacalao men det har blitt med tanken rett og slett på grunn av latskap....(mht til utvanning av klippfisken....og når det er sagt, hvor mye jobb er det egentlig å vanne ut fisken i 1-3 dager (avhengig av tykkelsen) og bare passe på å bytte vann noen ganger?....Uansett...) Så mange deilige middager jeg har gått glipp av sier nå jeg men det har jeg vel kanskje bare godt av når jeg er lat! </span><span lang="DE" style="mso-ansi-language: DE;">Norsk klippfisk er å få i alle supermarkeder her i Hellas og ettersom jeg vet er dette eksportert og brukt over hele verden i ulike varianter, for eksempel panert og frityrstekt eller som Bacalao. Nå har de endelig også begynt å selge den dypfryst og ferdig utvannet her også og da jeg hørte det var jeg ikke sein om å løpe til butikken.....Det finnes hundrevis, ja sikkert tusenvis av forskjellige oppskrifter paa Bacalao, men fellestrekket er fisk, poteter, løk og paprika kokt i en deilig krydret tomatsaus. Mange har også i oliven men det sløyfet jeg. Her har dere min oppskrift og den er helt fantastisk, om jeg (ydmykt) må få si det selv og jeg har ingen betenkeligheter i det hele tatt med å anbefale nettopp denne, jeg er når sant skal sies ganske så stolt over den! </span></em></span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><strong><u><span style="font-family: Verdana, sans-serif;">English:<o:p></o:p></span></u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Why, oh why haven’t I made this before???? This fantastic, delicious Portoguese dish made with Norwegian salted and dried cod called "Klippfisk". This is a dish you can easily serve to guests! It is not that I haven’t thought about it many times, but I just haven’t done it due to laziness….(the salted and dried cod needs to be </span><span lang="EN" style="mso-ansi-language: EN;">rehydrated and desalinated<span style="mso-spacerun: yes;"> </span>by </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;">soaking it in water for 1-3 days, depending on thickness. That being said, how much work does this really involve? You just have to make sure you change the water a few times during the process....Anyway….) I realise now that I have missed loads of delicious dinners this way but I guess that serves me right being lazy…. Norwegian Klippfisk (salted and dried cod) is easily available in all supermarkets here in Greece and as far as I know it is also exported and used all over the world in various versions, for example battered and deep-fried or as Bacalao. Finally they have also started selling it ready soaked and vacuumpacked here, and when I heard that I didn’t waste any time…..There are hundreds, probably thousands of different recipes for Bacalao, but the common features are fish, potatoes, peppers and onions cooked in a lovely, spicy tomato sauce. Many add olives as well, but I didn’t. I’m giving you my own recipe here and it is fantastic if I may (modestly) say so myself and I have no reservations whatsoever in recommending it! Truth being told, I am actually quite proud of it! </span><span lang="EN-GB" style="mso-ansi-language: EN-GB;"> <o:p></o:p></span></span></div>
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<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: Verdana, sans-serif;"><strong><u><em>INGREDIENSER (3-4 personer) /</em> INGREDIENTS (serves 3-4)</u></strong></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><st1:metricconverter productid="1 kg" w:st="on"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><em>ca. 1 kg</em></span></st1:metricconverter><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><em> klippfisk, utvannet</em> <strong>/</strong> ca. <st1:metricconverter productid="1 kg" w:st="on">1 kg</st1:metricconverter> salted cod, soaked (ca. 2.2 lb)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><st1:metricconverter productid="1 kg" w:st="on"><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><em>ca. 1 kg</em></span></st1:metricconverter><span lang="EN-GB" style="mso-ansi-language: EN-GB;"><em> poteter</em> <strong>/</strong> ca. <st1:metricconverter productid="1 kg" w:st="on">1 kg</st1:metricconverter> potatoes (ca. 2.2 lb)</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><st1:metricconverter productid="5 dl" w:st="on"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">5 dl</span></i></st1:metricconverter><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> hvitvin</span></i><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> /</span></b><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> 500 ml white wine (2 cups)<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">2 bokser tomater</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> / 2 cans tomatoes<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">1 grønnsaksbuljongterning</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 1 vegetable stock cube<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">4-5 ss olivenolje</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 4-5 tbsp olive oil<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">3 store løk</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 3 large onions<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">1 frisk rød paprika</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 1 fresh red bell pepper<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">3 grillede, hermetiske røde paprika (ca. 200g)</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 3 grilled, canned red peppers (app. 200g / 7 oz)<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">8 fedd hvitløk, knust</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 8 cloves garlic, crushed<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">1 ts cayennepepper</span></i><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <b style="mso-bidi-font-weight: normal;">/</b> 1 tsp cayenne pepper<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">Litt sort pepper <b style="mso-bidi-font-weight: normal;">/</b> a little black pepper<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">TIPS: (N)</span></u></i></b><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> <i style="mso-bidi-font-style: normal;">Dette er nøyaktig hva jeg hadde i gryta og det ble fantastisk godt og akkurat passe sterkt etter vår smak. Hvis du synes 8 hvitløksfedd er i overkant, <st1:state w:st="on"><st1:place w:st="on">kan</st1:place></st1:state> du godt redusere litt men jeg anbefaler iallefall 6 fedd!!!! Du kan også redusere cayennepepper til 1/2 ts hvis du vil. Dette er en smakssak. Det virker også kanskje mye med <st1:metricconverter productid="5 dl" w:st="on">5 dl</st1:metricconverter> vin men tro meg, det er verdt det!!!! Hvis du ikke vil bruke så mye <st1:place w:st="on"><st1:state w:st="on">kan</st1:state></st1:place> du evt. bruke <st1:metricconverter productid="2,5 dl" w:st="on">2,5 dl</st1:metricconverter> vin og <st1:metricconverter productid="2,5 dl" w:st="on">2,5 dl</st1:metricconverter> vann. (Husk forresten at alkoholen fordamper så dette er ikke noe problem!) Jeg tilsatte ikke noe salt i det hele tatt (og det er uvanlig til meg å være), bare litt sort pepper. Jeg anbefaler at du også sløyfer saltet og heller smaker til når retten er klar men jeg tror ikke du trenger det!<o:p></o:p></i></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">TIPS: (E)<o:p></o:p></span></span></u></b></div>
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<span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">This is exactly what I added to my Bacalao and it was delicious and just spicy enough to our taste. If you think 8 cloves of garlic seems too much feel free to reduce but I recommend at least 6 cloves!!!! You can also reduce the amount of cayenne pepper to 1/2 tsp. This is a matter of taste. Maybe it seems a lot with 500 ml (2 cups) wine, but believe me, it is worth it!!!! If you don’t want to use so much, you can use 250 ml (1 cup) wine and 250 ml (1 cup) water. (Remember also that the alcohol will evaporate during cooking!) I didn’t add any salt at all (and that is unusual for me), just a little black pepper. I recommend that you also skip the salt and rather season to taste when the Bacalao is ready, but I don’t think any salt is needed!<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">FREMGANGSMAATE / </span></u></i></b><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">METHOD<o:p></o:p></span></u></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">Norsk:</span></u></i></b><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> (English below)<o:p></o:p></span></u></b></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">Hvis du ikke får tak i ferdig utvannet klippfisk (vakuumpakket eller frossen) må den tørkede, salte fisken vannes ut 2-3 dager foer du lager gryten. Legg den i rikelig med kaldt vann og la stå. Skift vann 2-3 ganger om dagen. For å sjekke om den er nok utvannet <st1:state w:st="on"><st1:place w:st="on">kan</st1:place></st1:state> du koke og smake på en liten bit. Jeg brukte som sagt ferdig utvannet klippfisk og dette bør ikke være noe problem å få tak i i Norge heller.<o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"><span style="font-family: Verdana, sans-serif;">Tin fisken (hvis frossen) og <st1:state w:st="on"><st1:place w:st="on">del</st1:place></st1:state> i passende serveringsstykker. Skrell poteter og skjær i ca. 4-<st1:metricconverter productid="5 mm" w:st="on">5 mm</st1:metricconverter> tykke skiver. Skrell løk og <st1:state w:st="on"><st1:place w:st="on">del</st1:place></st1:state> i to halve som igjen skjæres i skiver (slik at de blir halvmåneformet). Skjær opp frisk og hermetisk paprika på den samme måten. Ha vin, begge boksene med tomater, grønnsak-eller fiskebuljongerning, knuste hvitløksfedd og cayennepepper i en kjele og kok opp. <o:p></o:p></span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">Smør en dyp ildfast form med litt olje og legg fisk, poteter, løk og paprika lagvis i denne (se bilde). Hell så over den varme vin-og tomatblandingen. Stek ved 250 grader Celcius varmluft på midterste rille i 20 minutter. Reduser så varmen til 220 grader Celcius, vanlig over- og undervarme, og stek videre ca. 1 time til potetene er gjennomkokt og sausen begynner å tykne.</span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">Denne type mat blir bare bedre om den får stå og godgjøre seg noen timer, så om du har tid, anbefaler jeg å dekke til formen med lokk eller aluminiumsfolie når den er ferdig og la den stå i avslått ovn noen timer. Da vil smakene få utvikle seg enda mer og sausen vil tykne mer. (Men den er usannsynlig god helt nylaget også altså…Bare la den hvile 15-20 minutter foer du serverer). Ferskt brød er en god ide, til å dyppe i sausen. Du vil ikke at noe av den skal gå til spille….KOS DEG!!!!</span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"></span></i><b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">English:</span></u></b></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">If you cannot find ready soaked salted cod (vacuum-packed or frozen) you need to soak the fish for 2-3 days before making the Bacalao. Put the fish in a large bowl with cold water and leave it. Change the water 2-3 times a day. To check whether it is desalinated enough, you can boil a small piece and taste. As previously mentioned I bought ready soaked fish and it should not be a big problem to find this in a large supermarket or at the fish monger. </span></i></div>
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<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">Defrost the fish (if frozen) and cut into pieces of serving size. </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;"> Peel the ppotatoes and cut into slices of Skrell poteter og skjaer i ca. 4-<st1:metricconverter productid="5 mm" w:st="on">5 mm (1/4")</st1:metricconverter> thick slices. Peel the onions, cut in half and slice them (into half-moon shaped slices). Slice the fresh and canned peppers in the same way. Put wine, canned tomatoes, vegetable- or fish stock cube, crushed garlic and cayenne pepper in a saucepan and bring to the boil. Grease a deep ovenproof dish with a little oil and put the fish, potatoes, onion and peppers into this in layers (see picture). Pour over the hot wine- and tomato-mixture. Bake at </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana; mso-ansi-language: EN-US;">250 degrees Celcius (480 degrees Fahrenheit) on the middle rack at the fan-assisted setting for 20 minues. Reduce the heat to 220 grader Celcius (430 degrees Fahrenheit) conventional setting and continue baking for another hour until the potatoes are tender and the sauce starts to thicken. <o:p></o:p></span></i></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Verdana, sans-serif; mso-ansi-language: EN-US;">This type of food just gets better if you let it rest for a few hours, so if you have time I recommend covering the dish with tin foil or a lid when ready and leave it in the cooling oven for a few hours. Then all the flavours will mix and develop more and the sauce will become even thicker. (But it is unbelievably good newly made as well, just let it rest 15-20 minutes before serving). Serve with some fresh bread to dunk in the sauce. You don't want to let any sauce go to waste..... ENJOY!!! </span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoEjmnowYGgUFUn2oM6Yt9jhPUxxi2Kkxcd-RwufCNUA_ZAhgjCNZqwLz8X40m6fIwg2qZxSU1txRski2IYBqwccyWp4nYBiQ-amqeLDuInCuleBFQI7wKF9Ftazf8lB7MW-WTadjDSQd/s1600/kl1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoEjmnowYGgUFUn2oM6Yt9jhPUxxi2Kkxcd-RwufCNUA_ZAhgjCNZqwLz8X40m6fIwg2qZxSU1txRski2IYBqwccyWp4nYBiQ-amqeLDuInCuleBFQI7wKF9Ftazf8lB7MW-WTadjDSQd/s1600/kl1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Legg fisk og grønnasaker lagvis i en dyp, ildfast form /</em></span><br />
<em><span style="font-family: Verdana;">Layer the fish and vegetables in a deep, ovenproof dish</span></em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6pFqtzuHGDkntlFjxNmkeAbv-qpDUXXF7WUDPVlpMd-LggSmo23ICiXctSIY9yIGvEnhdHVJZ6nLYamujGUcwk9AmwRQ-wGGCqyLvPj3tQZGlLGDoAVEbS53xhPB3pBb0C7aAJGRGFgv/s1600/kl2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6pFqtzuHGDkntlFjxNmkeAbv-qpDUXXF7WUDPVlpMd-LggSmo23ICiXctSIY9yIGvEnhdHVJZ6nLYamujGUcwk9AmwRQ-wGGCqyLvPj3tQZGlLGDoAVEbS53xhPB3pBb0C7aAJGRGFgv/s1600/kl2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell over den varme vin- og tomatblandingen /</em></span><br />
<em><span style="font-family: Verdana;">Pour over the hot wine- and tomato mixture</span></em></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Ferdigstekt / Ready baked</em></span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">UTROLIG GODT!!! / UNBELIEVEABLY GOOD!!!</span></u></em></strong></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-16559910285964933262013-04-17T00:39:00.002+02:002013-07-19T20:21:03.279+02:00Smuldrepaikake med Blåbær, Bringebær og Havregryn / Crumble Pie-Cake with Blueberries, Raspberries and Oatmeal<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<span style="font-family: Verdana;"><em><strong><u>Dette er en PAKE!!!</u></strong> (Pake??? sier du vel nå...hva er det?) Jo det skal jeg si deg for det er en blanding av pai og kake!! (Greit, jeg kan ikke ta æren av å ha funnet på det navnet, men har det fra sit-com'en Drop Dead Diva....) Genial definisjon spør du meg....:) :) Jeg har flere ganger tenkt på at det er synd man ikke kan ta med seg smuldrepai noe sted. For eksempel på piknik. Jeg mener, vanligvis er denne typen paier laget med frukt i bunnen og et lag smuldredeig på toppen, helst servert varm med iskrem ved siden av. (NAM!!! Elsker den type paier, helst når det involverer masse havregryn). Som sagt er det ikke så lett aa ta med seg slike paier noe sted da..... MEN - nå har jeg funnet en løsning på det "problemet"!!! Her har dere en helt utrolig, fantastisk god smuldrepai i kakeform som er like god kald som varm. </em></span><span style="font-family: Verdana;"><em>Denne er altså ideell enten servert lunken i et selskap eller kald på piknik. Originaloppskriften som du finner <a href="http://www.manilaspoon.com/2012/12/red-and-blue-berry-pie-bars.html">HER</a> er fra den flotte bloggen Manila Spoon <a href="http://www.manilaspoon.com/">www.manilaspoon.com</a> drevet av Abby. (Hun har bare så utrolig mange herlige oppskrifter som er vel verdt å sjekke ut!!!) Jeg har her laget en mindre versjon samt gjort noen personlige småjusteringer paa veien. (Jeg har brukt mer havregryn og mindre mel blant annet). Neste gang du skal du bake anbefaler jeg denne på det absolutt varmeste!!!! Du vil ikke angre og du vil garantert bli kjempepopulær!!!</em></span><br />
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<span style="font-family: Verdana;"><u><strong>English:</strong></u></span><br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;"><strong><u>This is a PAKE!!!</u></strong> (Pake??? you probably ask...what is that?) Yes, I'll tell you what it is: A cross between pie and cake!! (OK, I cannot take the credit for that name, but I have it from the sit-com Drop Dead Diva....) A brilliant definition if you ask me....:) :) I've many times thought that it is a pity that you can't rally bring crumble-pies with you anywhere. For exampe to a picnic. I mean, these kinds of pies are normally made with a layer of fruit or berries topped with crumble, usually served warm with ice cream or custard on the side. (YUM!!! I love pies like that, especially if they are loaded with oats). But as I said these pies don't travel easily....BUT - I've found the solution to that "problem"!!! Here is an incredibly delicious crumble pie in cake-form which is just as good cold or hot. Ideal either served warm at a party or cold at a picnic. You can find the original recipe </span><span style="font-family: Verdana;"><a href="http://www.manilaspoon.com/2012/12/red-and-blue-berry-pie-bars.html">HERE</a> at the wonderful blog Manila Spoon <a href="http://www.manilaspoon.com/">www.manilaspoon.com</a> written by Abby. (She has so many great recipes well worth checking out!!!) I have here made a smaller version as well as made a couple of personal adjustments along the way. (I have used more oats and less flour for example). Anyway, next time you are baking something I recommend you to make this!!!! I can guarantee that you won't regret it and you'll become extremely popular!!!</span></span><br />
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<span style="font-family: Verdana;"><strong><u><em>INGREDIENSER /</em> INGREDIENTS</u></strong></span><br />
<span style="font-family: Verdana;"><strong><u><em>Bunn og Topping /</em> For the Base and Topping </u></strong></span><br />
<span style="font-family: Verdana, sans-serif;"><em>4,5 dl havregryn <strong>/</strong></em> 450 ml porridge oats (1 3/4 cup + 2 tbsp)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>1,8 dl hvetemel <strong>/</strong></em> 180 ml plain flour (3/4 cup)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>220 g smør, mykt</em> <strong>/</strong> 220 g butter, softened (7.7 oz)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>1/2 ts salt <strong>/</strong></em><strong> </strong>1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;"><em>220 g demerarasukker <strong>/</strong></em><strong> </strong>220 g demerara sugar (7.7 oz)</span><br />
<strong><u><span style="font-family: Verdana, sans-serif;"><em>Fyllet /</em> For the Filling</span></u></strong><br />
<span style="font-family: Verdana, sans-serif;"><em>3 store egg, romtemp. <strong>/</strong></em><strong> </strong>3 large eggs at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;"><em>200 g matyoghurt<strong>*</strong> <strong>/</strong></em> 200 g Greek yoghurt<strong>** </strong>(7 oz)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>150 ml hvetemel <strong>/</strong></em> 150 ml plain flour (1/2 cup)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>80 ml sukker <strong>/</strong></em><strong> </strong>80 ml sugar (1/3 cup)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>350-400g blåbær og bringebær<strong>/</strong></em>350-400g blueberries and raspberries (ca.13oz)</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>*</strong><em>alternativt kan du bruke rømme.</em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>**</strong>alternatvely you can use sour cream</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u><em>TIPS: (N)</em></u></strong> <em>For enda mer 'krønsj" kan du tilsette litt hakkede nøtter i toppingen. Jeg gjorde ikke det men skulle ikke forundre meg om jeg gjør det neste gang.</em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><u>TIPS: (E)</u></strong> For added crunch you can add some chopped nuts in the topping. I didn't, but it wouldn't surprise me if I do that next time.</span><br />
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<span style="font-family: Verdana;"><a href="http://www.blogger.com/null" name="more"></a></span><strong><u><span style="font-family: Verdana, sans-serif;"><em>FREMGANGSMÅTE / METHOD (scroll for English)</em></span></u></strong> <br />
<strong><em><u><span style="font-family: Verdana;">Norsk: (English below)</span></u></em></strong><br />
<em><span style="font-family: Verdana;"><strong><u>Deigen:</u></strong> (Se steg-for-steg bilder under)</span></em><br />
<em><span style="font-family: Verdana;">Ha havregryn, mel, salt, demerarasukker og mykt smør i en bakebolle. Bruk en elektrisk mikser og bland på lav hastighet til du har en grov smuldrekonsistens på deigen (se bilde). Smør en 21x25 cm (eller 23x23 cm) form og kle med bakepapir. Fordel 2/3 av deigen jevnt ut i formen, klem ut med fingrene, og forstek bunnen ved 180 grader Celcius paa midterste rille i 15 minutter. Ta den ut og la avkjøle litt mens du lager fyllet. (Sett den siste 1/3 av deigen som skal brukes til topping i kjøleskapet så lenge. Hvis du tilsetter nøtter kan du blande i disse før du setter den til avkjøling).</span></em><br />
<em><span style="font-family: Verdana;"><strong><u>Fyllet:</u></strong> </span></em><br />
<em><span style="font-family: Verdana;">Ha egg og sukker i en bakebolle og bland godt med en elektrisk mikser. Du trenger ikke piske så lenge som du ville gjort til å lage eggedosis. Tilsett yoghurt (eller rømme) og bland godt. Tilsett mel og bland igjen. Tilsett til slutt bær (tinte hvis du i utgangspunktet bruker frosne) og bland godt. Hell blandingen over den forstekte bunnen.</span></em><br />
<em><span style="font-family: Verdana;"><strong><u>Til slutt:</u></strong> </span></em><br />
<em><span style="font-family: Verdana;">Ta ut den siste 1/3 av smuldredeigen fra kjøleskapet og strø den jevnt utover bærfyllet. Stek ved 180 grader på midterste rille i 50-60 minutter til gyllen og sprø på toppen. </span></em><br />
<em><span style="font-family: Verdana;"><strong><u>Servering:</u></strong></span></em><br />
<em><span style="font-family: Verdana;">Server gjerne lunken med vaniljeis eller krem, eller la den avkjøle helt, del i biter, pakk sekken og dra på tur i skog og mark eller stranda eller hva som helst! NYYYYYYDELIG!!!!!</span></em><br />
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<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<strong><u><span style="font-family: Verdana;"></span></u></strong><span style="font-family: Verdana;"><strong><u>For the dough:</u></strong> (See step-by-step pictures below)</span><br />
<span style="font-family: Verdana;">Put porridge oats, flour, salt, demerarasugar and softened butter in a bowl. Using an elektric mixer, beat on low speed until a rough crumble-consistency dough forms (see picture). Butter and line a baking tin 21x25 cm<span style="font-family: Verdana, sans-serif;"> (8"x10") (or 23x23 cm / 9"x9") and spread 2/3 of the dough evenly into this using your fingers. Prebake at 180 degrees Celcius (356 degrees Fahrenheit) on the middle rack for 15 minutes while you make the filling. </span>(In the meantime put the remaining 1/3 of the dough which you will use for the topping in the fridge. If you are also adding chopped nuts you can mix these into the dough before refrigerating it).</span><br />
<span style="font-family: Verdana;"><strong><u>For the Filling:</u></strong> </span><br />
<span style="font-family: Verdana;">Put eggs and sugar in a baking bowl and beat well using an electric mixer. Add youghurt (or sour cream) and mix well. Add flour and mix again. Lastly, add the berries (defrosted if you are using frozen) and mix well. Pour the batter over the pre-baked base. </span><br />
<span style="font-family: Verdana;"><strong><u>Lastly:</u></strong> </span><br />
<span style="font-family: Verdana;">Take the remaining 1/3 of the crumble-dough out of the fridge and sprinkle it evenly over the cake. Bake at 180 degrees Celcius (356 degrees Fahrenheit) on the middle rack for 50-60 minutter until golden and crunchy on top. </span><br />
<span style="font-family: Verdana;"><u><strong>For Serving:</strong></u></span><br />
<span style="font-family: Verdana;">Serve lukewarm with some vanilla ice cream or custard on the side or leave to cool completely, pack your rucksack and go hiking in the forest or for a picnic on the beach or anything else your heart desires! LOOOOOVELY!!!!!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Lag smuldredeigen. 2/3 er til bunnen, 1/3 til toppingen.</em></span><br />
<span style="font-family: Verdana;">Make the dough. 2/3 is for the base and 1/3 for the topping</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Press 2/3 av deigen ut i formen. Sett resten av deigen i kjøleskapet. / </em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>Press 2/3 of the dough into the tin and refrigerate the remaining dough </em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Forstek bunnen i 15 min. La avkjøle litt / </em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>Pre-bake the base for 15 minutes. Leave to cool a little.</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Lag bærfyllet /</em> Make the berry-flling</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell fyllet over den forstekte bunnen / </em></span><br />
<span style="font-family: Verdana, sans-serif;">Pour the berry-mixture over the pre-baked base</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Smuldre over resten av deigen og stek / </em></span><br />
<span style="font-family: Verdana, sans-serif;">Crumble over the remaining dough and bake.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Ferdig!!! Nyt varm med litt iskrem eller kald. /</em></span><br />
<span style="font-family: Verdana;">Ready!!! Enjoy warm with some ice cream or cold.</span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">FANTASTISK GOD!!! / UNBELIEVABLY GOOD!!!</span></u></em></strong></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com1tag:blogger.com,1999:blog-7469625599029614098.post-38400140735698202002013-04-09T00:02:00.000+02:002013-04-09T11:31:40.910+02:00"Arakas Laderos" - Grønne Erter med Poteter og Gulrøtter i Tomatsaus på gresk vis / "Arakas Laderos" - Green Peas with Potatoes and Carrots in Tomato Sauce Greek Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<em><span style="font-family: Verdana, sans-serif;">Tror dere har f<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>tt med dere n<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> at jeg er veldig glad i vegetarmat, og her har dere igjen en herlig og megasunn rett der du bare blander alle de deilige grønnsakene, denne gangen i en ildfast form, og s<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> gjør resten seg selv i ovnen. (N<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>r det er sagt g<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>r det helt fint <span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> koke denne i en kjele ogs<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>, og da g<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>r det litt fortere, men personlig foretrekker jeg den ovnsbakt). Dette er rett og slett bare grønne erter, poteter og gulrøtter i tomatsaus med litt krydder (litt av hemmeligheten med den fantastiske smaken er dill!) og n<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>r jeg lager dette har vi den som kjøttfri middag, bare med litt Fetaost og gjerne litt godt brød ved siden av. S<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> godt, men du kan selvsagt ha det som tilbehør til kjøtt eller fisk ogs<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>. Denne lager du s<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> stor du vil, det kommer an p<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> hvordan du skal servere den men ingredienslista under er nok til 2-3 personer som hovedrett.</span></em><br />
<em><span style="font-family: Verdana;"><strong>P.S.</strong> Og som med alle slike retter: Den blir bare enda bedre om den f<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>r st<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> og godgjøre seg en stund etter at den er ferdig. Bare sørg for at det da er nok væske slik at du har saus fordi den vil tykne mer på dette viset!</span></em><br />
<em><span style="font-family: Verdana;"><strong>P.P.S.</strong> Se også oppskrift <a href="http://kakemilla.blogspot.gr/2012/09/fasolakia-grnne-bnner-potetgryte-som-i.html">HER</a> på en liknende gryte med grønne bønner!</span></em><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">I believe you have understood by now that I love vegetarian food, and here is a wonderful and mega-healthy dish where you just mix all the lovely vegetables, this time in an ovenproof dish, and then it makes itself in the oven. (That said, you can also boil this in a saucepan, that way it takes less time, but personally I prefer it ovenbaked). This is simply green peas, potatoes and carrots in tomato sauce with some herbs and spices (the secret is dill!) and when I make it we have it as a meatless dinner, just with a little Feta cheese and some fresh bread on the side. So yummy, but of course you can serve it as a side dish to meat or fish. You make as big a portion as you want, depending on how you are serving it, but the measurements below is enough as a main dish for 2-3 persons.</span><br />
<span style="font-family: Verdana;"><strong>P.S. </strong>And as with all dishes like this: It just gets better if you let it rest for a while before serving! Just make sure that it is enough liquid so you still have sauce since it will thicken more while standing!</span><br />
<span style="font-family: Verdana;"><strong>P.P.S.</strong> Se also recipe <a href="http://kakemilla.blogspot.gr/2012/09/fasolakia-grnne-bnner-potetgryte-som-i.html">HERE</a> for a similar dish with green beans!</span><br />
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<span style="font-family: Verdana;"><u><strong><em>INGREDIENSER / </em>INGREDIENTS</strong></u></span><br />
<span style="font-family: Verdana;"><em>400-500 g grønne erter, frosne <strong>/</strong></em> 400-500 g green peas, frozen (14 oz)</span><br />
<span style="font-family: Verdana;"><em>3-4 poteter, (kommer an på str.) <strong>/</strong></em> 3-4 poteter (dep. on size)</span><br />
<span style="font-family: Verdana;"><em>3-4 gulrøtter (kommer an på str.) <strong>/</strong></em> 3-4 carrots (dep. on size)</span><br />
<span style="font-family: Verdana;"><em>1 stor løk <strong>/</strong></em> 1 large onion</span><br />
<span style="font-family: Verdana;"><em><strong>*</strong>5-6 godt modne tomater,</em> knuste <strong>/</strong> <strong>**</strong>5-6 well ripe tomatoes, crushed</span><br />
<span style="font-family: Verdana;"><em>4-5 dl vann <strong>/</strong></em> 400-500 ml water (appr. 2 cups)</span><br />
<span style="font-family: Verdana;"><em>1 grønnsaksbuljongterning <strong>/</strong></em> 1 vegetable stock cube</span><br />
<span style="font-family: Verdana;"><em>2 ss olivenolje <strong>/</strong></em> 2 tbsp olive oil</span><br />
<span style="font-family: Verdana;"><em>3 ts tørket dill el. en bunt frisk <strong>/</strong></em> 3 tsp dried dill or 1 bunch fresh</span><br />
<span style="font-family: Verdana;"><em>Salt og pepper</em> <strong>/</strong> Salt and pepper</span><br />
<span style="font-family: Verdana;"><strong>*</strong><em>Du kan ogs<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> bruke tykk tomatjuice istedenfor friske tomater.</em></span><br />
<span style="font-family: Verdana;"><strong>**</strong>You can also use thick tomato juice (passata) instead of fresh tomatoes.</span><br />
<em><span style="font-family: Verdana;"><strong><u>Til servering / For serving</u></strong></span></em><br />
<span style="font-family: Verdana;"><em>Fetaost <strong>/</strong></em> Feta cheese</span><br />
<span style="font-family: Verdana;"><em>Ferskt brød <strong>/</strong> </em>Fresh bread</span><br />
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<strong><u><span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: Verdana; mso-ansi-language: EN-GB;">FREMGANGSMATE / </span></i><span lang="EN-GB" style="font-family: Verdana; mso-ansi-language: EN-GB;">METHOD<o:p></o:p></span></span></u></strong></div>
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<strong><u><span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="font-family: Verdana; mso-ansi-language: EN-GB;">Norsk:</span></i><span lang="EN-GB" style="font-family: Verdana; mso-ansi-language: EN-GB;"> (English below)<o:p></o:p></span></span></u></strong></div>
<span style="font-family: Verdana;"><em>Ha ertene, poteter sk<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>ret i 4-6 biter, gulrøtter i staver og finhakket løk i en ildfast form. Knus tomatene i en food processor og hell over. Kok opp vannet og la buljongterningen oppløses i vannet før du heller det over sammen med littegrann olivenolje. (2 ss olje er mer enn nok, men du m<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> du gjerne tilsette mer om du vil). Tilsett tørket dill (eller frisk finhakket dill), salt og pepper og bland godt. Stek p<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> midterste rille ved 220 grader Celcius i 1-1,5 time. Sjekk innimellom, og rør litt rundt. Tilsett evt. litt mer vann om nødvendig, for det er veldig godt at det er en del saus! Du kan gjerne dekke med aluminiumsfolie og la st<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span> i avsl<span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">å</span>tt ovn en stund før servering!</em></span><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">Put peas, potatoes cut into 4-6 pieces, carrots cut into sticks and finely chopped onion in an ovenproof dish. Blitz the tomatoes in a food processor and pour over. Bring the water to the boil and let the stock cube dissolve in this before you pour it over the vegetables together with a little olive oil. (2 tbsp oil is more than enough, but feel free to add more if you want). Add dried dill (or finely chopped fresh dill), salt and pepper and mix well. Bake on the middle rack at 220 degrees Celcius (430 degrees Fahrenheit) for 1-1.5 hours. Check from time to time, and give it a little stir. Add a little more water if necessary because it is very good with a quite a bit of sauce! When it is ready you can cover with tin-foil and let it rest in the cooling oven for a while before serving.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Klar til steking / Ready for baking</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Ferdig!! / Ready!!</em></span></td></tr>
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<strong><u><span style="font-family: Verdana, sans-serif;"><em>SÅ GODT! SÅ ENKELT! SÅ SUNT!</em></span></u></strong><br />
<strong><u><span style="font-family: Verdana, sans-serif;">SO GOOD! SO EASY! SO HEALTHY!</span></u></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6Mg9CVqlwd3OmLGfANaOPYfu8t1mAqPNjR4twhCdUb2R98BJUNUME0i2f79ZWkUrhyphenhyphensfzQojOEIGE8QljKZwT8h67UEyI4560rv8bP7GsePX83u1GB7qAkY_MEWpNNTRzG7Z8I8_RSLz/s1600/Erter+i+tomatsaus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6Mg9CVqlwd3OmLGfANaOPYfu8t1mAqPNjR4twhCdUb2R98BJUNUME0i2f79ZWkUrhyphenhyphensfzQojOEIGE8QljKZwT8h67UEyI4560rv8bP7GsePX83u1GB7qAkY_MEWpNNTRzG7Z8I8_RSLz/s1600/Erter+i+tomatsaus.jpg" /></a></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-38058373259921973712013-04-07T15:45:00.003+02:002013-04-09T07:46:25.814+02:00Kokos Blondies / Coconut Blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong></div>
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<strong><u><span style="font-family: Verdana, sans-serif;">Norsk: (English below)</span></u></strong></div>
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<span style="font-family: Verdana;"><em>Hvis du liker kokos kommer du til å elske disse! Seige, søte, gode og fulle av kokossmak! NAM!!! Bak de gjerne en dag i forveien for de smaker om mulig enda bedre neste dag!!! Say no more....</em></span></div>
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<strong><u><span style="font-family: Verdana;">English:</span></u></strong></div>
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<span style="font-family: Verdana;">If you like coconut, you'll love these! Chewy, sweet and bursting with coconut flavour!!!! YUM!!! If you can, make them one day in advance because they're, if possible, even better the next day! Say no more...</span></div>
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<strong><u><span style="font-family: Verdana;"><em>INGREDIENSER (12-16 stk)/</em> INGREDIENTS (makes 12-16)</span></u></strong></div>
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<strong><u><span style="font-family: Verdana;"><em>Bunn /</em> For the crust</span></u></strong></div>
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<span style="font-family: Verdana;"><em>130 g smør, mykt <strong>/</strong></em> 130 g butter, softened (4.6 oz)</span></div>
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<span style="font-family: Verdana;"><em>150 g hvetemel <strong>/</strong></em><strong> </strong>150 g plain flour (5.3 oz)</span></div>
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<span style="font-family: Verdana;"><em>1 ss + 2 ts lysebrunt sukker <strong>/</strong></em> 1 tbsp + 2 tsp light brown sugar</span></div>
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<strong><u><span style="font-family: Verdana;"><em>Kokostopping /</em> Coconut topping</span></u></strong></div>
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<span style="font-family: Verdana;"><em>200 g lysebrunt sukker <strong>/</strong></em> 200 g light brown sugar (7 oz)</span></div>
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<span style="font-family: Verdana;"><em>2 store egg, romtempererte <strong>/</strong></em> 2 large eggs at room temp.</span></div>
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<span style="font-family: Verdana;"><em>1 ts vaniljeekstrakt<strong> /</strong></em> 1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana;"><em>60 ml søt kondensert melk <strong>/</strong></em> 60 ml (1/4 cup) sweet condensed milk</span></div>
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<span style="font-family: Verdana;"><em>1 ss hvetemel <strong>/</strong></em><strong> </strong>1 tbsp plain flour</span></div>
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<span style="font-family: Verdana;"><em>0,5 ts bakepulver <strong>/</strong></em> 0.5 tsp baking powder</span></div>
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<span style="font-family: Verdana;"><em>0,5 ts kanel<strong> /</strong></em> 0.5 tsp. cinnamon</span></div>
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<span style="font-family: Verdana;"><em>120 g kokosmasse <strong>/</strong></em><strong> </strong>120 g desiccated coconut (4.2 oz)</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"><strong><u><em>FREMGANGSMÅTE / </em>METHOD</u></strong></span><br /><strong><u><em>Norsk:</em> (English below)</u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><em><strong><u>Til bunnen:</u></strong> Bland smør, hvetemel og sukker i en bakebolle. Du kan bare bruke hendene til dette og kna det til godt blandet. Press deigen jevnt ut i en smurt og bakepapirkledd form ca. 21x25 cm (eller 23x23 cm) Forstek bunnen ved 180 grader Celcius på midterste rille i 10 minutter. Avkjøl noe mens du lager toppingen.</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em><strong><u>Til kokostoppingen:</u></strong> Ha egg og sukker i en bakebolle og bland godt sammen med en elektrisk mikser (ikke pisk eggedosis). Tilsett vaniljeessens og søt kondensert melk og bland godt. Sikt og bland i mel, bakepulver og kanel før du til slutt tilsetter kokosmasse og rører til en jevn deig for hånd. </em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>Spre kokosblandingen over den forstekte bunnen og stek ved 180 grader Celcius på midterste rille i 25-30 minutter til gyllen. La avkjøle helt i formen før du skjærer i biter og serverer. </em></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u>English:</u></strong></span></div>
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<span style="font-family: Verdana, sans-serif;"></span><span style="font-family: Verdana, sans-serif;"><strong><u>For the crust:</u></strong> Mix butter, flour and sugar in a bowl. You can just do this by hand. Knead well until a dough forms and press this into a greased and lined brownie tin approx. 21x25 cm</span><span style="font-family: Verdana, sans-serif;"> (8"x10") (or 23x23 cm. / 9"x9"). Bake the crust at 180 degrees Celcius (350 degrees Fahrenheit) on the middle rack for 10 minutes. Leave to cool a little while you make the topping.</span></div>
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<span style="font-family: Verdana;"><strong><u>For the coconut topping:</u></strong> Put eggs and sugar in a bowl and mix well using an electric mixer. Add vanilla extract and sweet condensed milk and mix well. Sift and add flour, baking powder and cinnamon and mix again before lastly adding the desiccated coconut and stir by hand until you have a smooth and even batter.</span></div>
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<span style="font-family: Verdana;">Spread the coconut-mixture onto the pre-baked crust and bake at 180 degrees Celcius (350 degrees Fahrenheit) on the middle rack for 25-30 minutes until golden. Let the blondies cool completely in the tin before cutting into pieces and serving.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTPaAWfSpD2ztfakzhN2FTrAkDCSn5_ZtChs0E3ezdNKRXbNS-6SOX4UKD04h8Suuh8d-zi5nty5Sv2kgYibPLZ1gxcmXF4n0QZu98X-lsLIJN_5h71UUS-aisUXmDnsXr5VHTl3YXSUR/s1600/kok1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTPaAWfSpD2ztfakzhN2FTrAkDCSn5_ZtChs0E3ezdNKRXbNS-6SOX4UKD04h8Suuh8d-zi5nty5Sv2kgYibPLZ1gxcmXF4n0QZu98X-lsLIJN_5h71UUS-aisUXmDnsXr5VHTl3YXSUR/s1600/kok1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Forstek bunnen / Pre-bake the crust</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocYXLsHLwcXMWTSnFPFDgb2o9vCLcF9TyvYb2-YdGNMwt-gyKlwoz_ODBUDmTTqR9mV6PhK7UMrVsbZ7o0-5GiKdk3JKzltO2WByihqco4T97ZV2ZnqxYF81knPWbJ9ftfvHBETTn4c_9/s1600/kok2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocYXLsHLwcXMWTSnFPFDgb2o9vCLcF9TyvYb2-YdGNMwt-gyKlwoz_ODBUDmTTqR9mV6PhK7UMrVsbZ7o0-5GiKdk3JKzltO2WByihqco4T97ZV2ZnqxYF81knPWbJ9ftfvHBETTn4c_9/s1600/kok2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Lag kokostoppingen / Make the coconut topping</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc8Sq70YOyWMN0RA071g5-Lvbey0_WSWd4K1PLBr5vlTfn1lSaadFSKM4G-rFU1XrrW-H_cJyVWKqqV17O7C7NORMVb4PAgEIQPHSD2wmmKc4MS4AVXj4FG5GrjdmnkflE_TkV1F05hYT/s1600/k1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZc8Sq70YOyWMN0RA071g5-Lvbey0_WSWd4K1PLBr5vlTfn1lSaadFSKM4G-rFU1XrrW-H_cJyVWKqqV17O7C7NORMVb4PAgEIQPHSD2wmmKc4MS4AVXj4FG5GrjdmnkflE_TkV1F05hYT/s1600/k1.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Spre kokosblandingen jevnt over den forstekte bunnen / </em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>Spread the coconut mixture evenly onto the pre-baked crust</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6IX8qmHg1vQAZGOnte88kXcE_O1zWIGoTbuWSuUvG6x90WkpKVwRCMVtp6zizZ2COPZDtS1Cjyn5p3ES1OULifExb7bRzzXzuk_QvzCWbs7RFaqddOonr6UVS7O3UWn1i6Zp9jnPFmUW/s1600/k2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6IX8qmHg1vQAZGOnte88kXcE_O1zWIGoTbuWSuUvG6x90WkpKVwRCMVtp6zizZ2COPZDtS1Cjyn5p3ES1OULifExb7bRzzXzuk_QvzCWbs7RFaqddOonr6UVS7O3UWn1i6Zp9jnPFmUW/s1600/k2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Klar til steking / Ready for baking</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xaIJfvlMOOJoLIk8Y1R7ltz4axk69W8bfEKd7KCkvuIGxYKnCBiNkvunDmQFaFpc1HSpqUpzFwXPfouGo6d62YjpUR0XURLZsgYkYrWKtMbHRB_BR_A5Bc2CMcG00BsuQpEyIhWPudjj/s1600/Kokos+Blondies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xaIJfvlMOOJoLIk8Y1R7ltz4axk69W8bfEKd7KCkvuIGxYKnCBiNkvunDmQFaFpc1HSpqUpzFwXPfouGo6d62YjpUR0XURLZsgYkYrWKtMbHRB_BR_A5Bc2CMcG00BsuQpEyIhWPudjj/s320/Kokos+Blondies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>La avkjøle helt, gjerne over natten, før servering / </em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>Let cool completely, overnight if you can, before serving</em></span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">DEILIGE OG SEIGE / LOVELY AND CHEWY</span></u></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJCdWSgghrFkY19s8sRomtdeeq0EqVkGTwBLNStdjL2h8Etj7CHIUk5YrQs1rZXVVwouLCFgRa3fzs-5idrZojo-XtuaHORpAdZohGKLWyY64VG6tQmHjy2aZhZUipSVLriRbvMLeyoIi/s1600/Kokos+Blondies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJCdWSgghrFkY19s8sRomtdeeq0EqVkGTwBLNStdjL2h8Etj7CHIUk5YrQs1rZXVVwouLCFgRa3fzs-5idrZojo-XtuaHORpAdZohGKLWyY64VG6tQmHjy2aZhZUipSVLriRbvMLeyoIi/s1600/Kokos+Blondies+1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><em>Oppskriften er fra bakeboken "Fat Witch Brownies" (med noen personlige justeringer).</em></span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe is adapted from the baking book "Fat Witch Brownies" (with a few personal adjustments).</span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-73709513047314488742013-04-06T20:02:00.000+02:002013-04-06T20:51:25.590+02:00Kjøttpudding med Pikant Saus / Meatloaf with Piquant Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqa8uiBbz9h5caXX3CW_uHNsbvIl8G7mF_odAMRYGy63JoVR5heTZ9VraiCIgWp98G30P6Iy_YDgjGVhEFqn4JJA6GkFQ8PYTLGI2QTW1tBPIORU9Ew9Hi4X29136fzr7zk52MccfLftq/s1600/Kjoettpudding+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqa8uiBbz9h5caXX3CW_uHNsbvIl8G7mF_odAMRYGy63JoVR5heTZ9VraiCIgWp98G30P6Iy_YDgjGVhEFqn4JJA6GkFQ8PYTLGI2QTW1tBPIORU9Ew9Hi4X29136fzr7zk52MccfLftq/s1600/Kjoettpudding+2.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_OxCKGgfv2asIMod-p0QYeGM4HNBnmg_rE57QalFjn1NeiKMG4WOBHUVLqS8pjpjaIOsyTpYG8SS0OAKVUB1vj4oH6nSfrIkhenPPWYpsewZI2kqEOkWiP6Vl2iJGCvQaJhyMa4uef4C/s1600/Kjoettpudding+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_OxCKGgfv2asIMod-p0QYeGM4HNBnmg_rE57QalFjn1NeiKMG4WOBHUVLqS8pjpjaIOsyTpYG8SS0OAKVUB1vj4oH6nSfrIkhenPPWYpsewZI2kqEOkWiP6Vl2iJGCvQaJhyMa4uef4C/s1600/Kjoettpudding+1.jpg" /></a></div>
<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong><br />
<strong><u><span style="font-family: Verdana, sans-serif;">Norsk: (English below)</span></u></strong><br />
<span style="font-family: Verdana;"><em>At en uskyldig liten pakke med kjøttdeig og noen få andre ingredienser kan bli til noe så utrolig digg!!! Kjøttpudding er undervurdert!!! Kom til å tenke på at det var det fryktelig mange år siden jeg hadde spist og fant ut at det måtte jeg lage til en forandring. Jeg har sagt det før og sier det igjen: Amerikanerne kan det der med god mat og jeg vet at de gjerne bruker gode sauser til kjøttpuddinger i USA. Jeg kjøpte for en stund siden en ny kokebok som heter "America's Hometown Recipe Book" som er en stor samling av gjennomprøvde matoppskrifter fra husmødre over hele USA. Mange av oppskriftene er prisvinnere fra kirke, - fylkes- og kommunebasarer i Amerika. Denne bladde jeg i for inspirasjon og gjett om jeg fant noe! Selve kjøttpuddingen gjorde jeg noen personlige forandringer på for å lage den til min egen (og den ble fantastisk god, saftig og full av smak om jeg får si det selv), men sausen! Den har jeg ikke surra noe med fordi den var så spesiell at jeg bare måtte prøve! Det er bare en ting å si: Lag den du også, og kjøttpudding vil få en ny renessanse, også hos deg!</em></span><br />
<span style="font-family: Verdana;"><strong><u>Tips (N):</u></strong> <em>Du kan gjerne fordoble porsjonen med saus! Som du ser i fremgangsmåten skal kjøttpuddingen steke med sausen den siste halvtimen. Jeg anbefaler å lage dobbel porsjon saus, steke kjøttpuddingen med halvparten og ha den andre halvparten ved siden av for de som vil ha mer.</em></span><br />
<span style="font-family: Verdana;"><strong><u>English:</u></strong><em> </em></span><br />
<span style="font-family: Verdana;">That an innocent little package of minced meat and a few other ingredients can turn out so something so scrummy!!!! Meatloaf is underestimated!!! Came to think the other day that it has been years since I've eaten that and thought that I had to make it for a change. I've said it before, and I'll say it again: The Americans know about good food and I know that they often make yummy sauces to go with the meatloaf in the USA. I bought a new recipe book a while back called "America's Hometown Recipe Book" which is a big collection of wonderful tried and true recipes, many of them award-winning, from church-, state- and county fairs all over USA.</span><span style="font-family: Verdana;"> I leafed through this book for inspiration and you bet I found something! In order to make it mine, I did a few personal adjustments to the meatloaf-recipe (and it turned out brilliantly if I might say so myself, juicy and full of flavour), but the sauce! I did alter that recipe at all because it was (for me anyway) so unusual that I just had to try! It is only one thing to say: Make it and meatloaf will get a new renaissance, also at your table!</span><br />
<span style="font-family: Verdana;"><strong>Tips (E): </strong>You can make double portion of the sauce if you want. As you will see in the method, the meatloaf should be baked with the sauce the last 30 minutes. I recommend making double portion sauce, bake the meatloaf with half and serve the other half on the side for those who want more.</span><br />
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<span style="font-family: Verdana;"><strong><u><em>INGREDIENSER (til 3-4 pers.) /</em> INGREDIENTS (serves 3-4 persons)</u></strong></span><br />
<span style="font-family: Verdana;"><strong><em><u>Til kj</u>ø<u>ttpuddingen /</u></em><u> For the meatloaf</u></strong></span><br />
<span style="font-family: Verdana;"><em>500 g kjøttdeig<strong>*</strong> <strong>/</strong></em> 500 g minced meat<strong>**</strong></span><br />
<span style="font-family: Verdana;"><em>1 medium løk, finhakket<strong> /</strong></em> 1 medium onion, finely chopped</span><br />
<span style="font-family: Verdana;"><em>3 fedd hvitløk, knust <strong>/</strong> </em>3 cloves garlic, crushed</span><br />
<span style="font-family: Verdana;"><em>3-4 ss bladselleri, hakket <strong>/</strong></em> 3-4 tbsp celery leaves, chopped</span><br />
<span style="font-family: Verdana;"><em>3 ss havregryn <strong>/</strong></em> 3 tbsp porridge oats</span><br />
<span style="font-family: Verdana;"><em>1 egg <strong>/</strong></em> 1 egg</span><br />
<span style="font-family: Verdana;"><em>2 ss Worcestershiresaus <strong>/</strong></em> 2 tbsp Worcestershire sauce</span><br />
<span style="font-family: Verdana;"><em>2 ss Sweet Chili Sauce<strong> /</strong></em> 2 tbsp Sweet Chili Sauce</span><br />
<span style="font-family: Verdana;"><em>100g Gruyere-ost(el. annen ost)<strong>/</strong></em>100 g Gruyere cheese(or other cheese)</span><br />
<span style="font-family: Verdana;"><em>15 runder med saltkverna <strong>/</strong></em> 15 rounds of the salt-mill</span><br />
<span style="font-family: Verdana;"><em>10 runder med pepperkverna <strong>/</strong></em> 10 rounds of the pepper-mill</span><br />
<em><span style="font-family: Verdana;"><strong>*</strong>jeg brukte svinekjøtt, men du kan gjerne bruke storfekjøtt eller en blanding.</span></em><br />
<span style="font-family: Verdana;"><strong><em>**</em></strong>I used minced pork, but you can also use beef or a mixture.</span><br />
<span style="font-family: Verdana;"><strong><u><em>Til sausen /</em> For the sauce</u></strong></span><br />
<span style="font-family: Verdana;"><em>1 dl ketchup <strong>/</strong></em> 100 ml ketchup (3/4 cup + 2 tbsp)</span><br />
<span style="font-family: Verdana;"><em>80 ml lysebrunt sukker <strong>/</strong></em> 80 ml light brown sugar (3/4 cup)</span><br />
<span style="font-family: Verdana;"><em>1 ss sennep <strong>/</strong></em> 1 tbsp mustard</span><br />
<span style="font-family: Verdana;"><em>2 ss Worcestershiresaus <strong>/</strong></em> 2 tbsp Worcestershire sauce</span></div>
<span style="font-family: Verdana;"><strong><u><span style="font-family: Verdana, sans-serif;"><em>FREMGANGSMÅTE /</em> METHOD</span><br /><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br /><em>Ha kjøttdeigen i en bolle sammen med resten av ingrediensene og bland godt. Du kan gjerne gjøre dette noen timer i forveien eller dagen før slik at alle smakene blander seg godt. Smør en b</em></span><span style="font-family: Verdana, sans-serif;"><em>rødform ca. 20x8x7 cm, ca. 1,5 l, godt og press kjøttblandingen ut i denne. (Du ser av bildet at jeg la i bakepapir, men dette er ikke nødvendig). Stek ved 160 grader Celcius paa midterste rille i 60 minutter. Når det er 5 minutter igjen av steketiden lager du sausen ved å blande ketchup, lysebrunt sukker, sennep og Worcestershiresaus i en liten kjele og lar det koke opp. Ta kjøttpuddingen ut av ovnen, hell av stekevæsken som har dannet seg, og hell så sausen over. Sett formen tilbake i ovnen og stek ytterligere 30 minutter. La kjøttpuddingen hvile i 5-10 minutter før du skjærer i den og serverer med ønsket tilbehør. (Vi hadde ris og kokte grønnsaker ved siden av).</em> </span><br />
<strong><u><span style="font-family: Verdana, sans-serif;">English:</span></u></strong><br />
<span style="font-family: Verdana, sans-serif;"><em>Put the minced meat in a bowl, add all the ingredients and mix well. You can do this a few hours in advance or even the day before so that all the flavours incorporate properly. Grease a loaf tin well appr. 20x8x7 cm, appr. 1,5 litre, (appr. 8"x3", approx. 6 cups) and press the meat-mixture into this. (As you see in the picture I lined it with baking paper but this is not necessary). Bake at 160 degrees Celcius (320 degrees Fahrenheit) on the middle rack for 60 minutes. </em></span><br />
<em><span style="font-family: Verdana;">When 5 minutes remain of the baking time, make the sauce by mixing ketchup, light brown sugar, mustard and Worcestershire sauce in a small saucepan and bring to the boil. Remove the meatloaf from the oven and discard of excess liquid. Pour the sauce over the meatloaf, put it back into the oven and bake for another 30 minutes. Let the meatloaf rest for 5-10 minutes before cutting it into slices and serving with whatever you desire. (I served it with rice and boiled vegetables).</span></em><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Bland kjøttfarsen og press ut i en brødform /</em> Make the meat mixture and press into a loaf tin</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Stek 1 time / Bake for 1 hour</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell over sausen og stek 30 min. til / Pour over the sauce and bake for another 30 min.</em></span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">KLAR!!! / READY!!!</span></u></em></strong></div>
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<strong><em><span style="font-family: Verdana, sans-serif;">DETTE ER GODT!!! / THIS IS GOOD!!!</span></em></strong></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com0tag:blogger.com,1999:blog-7469625599029614098.post-2951283951608388752013-04-04T00:48:00.002+02:002013-04-04T18:35:35.468+02:00Portobello Pai / Portobello Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong><br />
<span style="font-family: Verdana, sans-serif;"><strong><u><em>Norsk:</em> (English below)</u></strong></span><br />
<span style="font-family: Verdana;"><em>Det enkle er som kjent ofte det beste, og ofte er det slik at når man bare setter igang å eksperimentere, tilsynelatende uten mål og mening, blir resultatet toppen, som med denne paien! NAM - NAM - NAM!!!!! Kjøpte en pakke med fersk Portobello-sopp her om dagen uten egentlig å vite hva hva jeg skulle bruke dem til, men de så bare så innmari gode ut så jeg måtte bare....Jeg elsker fersk sopp i sauser, i gryteretter, på pizza, i salater osv. men nå hadde jeg lyst til å prøve noe nytt....Hmmm. Tenk, tenk, tenk....Gikk på jakt på kjoekkenet og da jeg så butterdeigen i fryseren var ideen skapt. Resultatet ble en fantastisk god pai med minimalt av ingredienser og maksimalt av deilig smak! Server den nystekt og varm med salat ved siden av så har du en fullverdig middag eller kveldsrett. Restene (hvis det blir noen) kan du ha kald til lunsj dagen etter for eksempel. God ide til piknik-kurven eller hvorfor ikke som en del av et meze/tapas-bord? Mulighetene er mange..... Du kan selvsagt bruke annen type sopp eller også en blanding av forskjellige.</em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><u>English:</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;">The simple things are usually the best, and often, when you just start experimenting, apparently without any special plan or goal, the result turns out just great, as with this pie! YUM - YUM - YUM!!!!! Bought a packet of Portobello mushrooms the other day without really knowing what I should make of them, but they looked so yummy so I just had to....I love fresh mushrooms in sauces, in stews, on pizza, in salads etc., but this time I wanted to make something new....Hmmm. Think, think, think...Went hunting in the kitchen and when I saw the puff pastry in the freezer the idea was created. The result was a wonderful pie with a minimum of ingredients and a maximum of flavour! Serve newly made and warm with a salad on the side and you have a great dinner or evening meal. The leftovers (if any) you can enjoy cold for lunch the next day. It is also a good addition to the picnic basket or why not serve it as a part of a meze/tapas? The possibilities are endless..... Of course you can use a different kind of mushroom or a mixture.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong><u><em>INGREDIENSER (form 21x25 cm) / </em>INGREDIENTS (dish 21x25 cm/8"x10")</u></strong></span><br />
<span style="font-family: Verdana, sans-serif;"><em>1-2 flak butterdeig <strong>/</strong> </em>1-2 sheets puff pastry</span><br />
<span style="font-family: Verdana, sans-serif;"><em>500 g Portobello sopp (fersk)</em><strong> /</strong> 500 g Portobello mushrooms (fresh) (17.5 oz)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>1 stor løk</em> <strong>/</strong> 1 large onion</span><br />
<span style="font-family: Verdana, sans-serif;"><em>3 fedd hvitløk</em> <strong>/</strong> 2 cloves garlic, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;"><em>2 vårløk, hakket</em> <strong>/</strong> 2 spring onions, chopped</span><br />
<span style="font-family: Verdana, sans-serif;"><em>1 liten bunt fennikel (gresset)</em> <strong>/</strong> 1 small bunch fennel leaves</span><br />
<span style="font-family: Verdana;"><em>1 ss Balsamico eddik</em> <strong>/</strong> 1 tbsp Balsamic vinegar</span><br />
<span style="font-family: Verdana, sans-serif;"><em>100 g Gruyere ost</em><strong><em>*</em> / </strong>100 g Gruyere cheese<strong>** </strong>(3.5 oz)</span><br />
<span style="font-family: Verdana, sans-serif;"><em>Salt og pepper</em> <strong>/</strong> Salt and pepper</span><br />
<span style="font-family: Verdana;"><em>Egg og melk til pensling</em> <strong>/</strong> Egg and milk for brushing</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>*</strong><em>eller annen hard ost, f.eks. Regato</em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>** </strong>or other hard cheese, e.g. Regato</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"><strong><u><em>FREMGANGSMÅTE / </em>METHOD</u></strong></span><br /><strong><u><em>Norsk:</em> (English below)</u></strong></span><br />
<span style="font-family: Verdana;"><em>Ha litt olje i en stekepanne og surr finhakket løk og hvitløk og hakket vårløk på medium varme til blank. Tilsett sopp i små biter, finhakket fennikel (det grønne "gresset"), krydre med salt og pepper og surr videre til soppen har "falt sammen" og all væske har fordampet. Tilsett Balsamicoeddik og rør godt. Riv til slutt osten over og bland godt igjen. Smak til.</em></span><br />
<span style="font-family: Verdana;"><em>Smør en liten ildfast form, ca 21x25 cm, og kle den med utkjevlet butterdeig. Legg sopp-blandingen i og dekk med et lag butterdeig. Klem godt sammen rundt sidene og legg en krans av deig rundt i et pent mønster. Prikk litt med en gaffel, pensle med sammenvispet egg og melk og stek på nest nederste rille ved 180 grader i 30-35 minutter til gyllen. La paien hvile ca. 10 minutter før du skjærer i biter og serverer. </em></span><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">Heat a little oil in a frying pan and saute finely chopped onion and garlic and chopped spring onion over medium heat until soft. Add mushrooms in small pieces, finely chopped fennel leaves, season with salt and pepper and continue simmering until the mushrooms are cooked and all the liquid has evaporated. Add Balsamic vinegar and mix well. Finally sprinkle over grated cheese and mix well again. Taste to see if you need to add more salt or pepper. </span><br />
<span style="font-family: Verdana;">Grease an ovenproof dish, approx. 21x25 cm (8"x10"), and line with a sheet of puff pastry. Add the mushroom-mixture and cover with pastry. Decorate with a wreath of pastry around the edges. Prick a few times with a fork, brush with egg and milk and bake on the next to lowest rack at 180 degrees Celcius (356 degrees Fahrenheit) for 30-35 minutes until golden. Let the pie rest for approx. 10 minutes before cutting into pieces and serving.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana;"><em>Surr løk, hvitløk og vårløk på medium varme til blank / </em></span><br />
<span style="font-family: Verdana;">Saute onion, garlic and spring onion over medium heat until soft</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana;">Tilsett sopp og finhakket fennikel, krydre med salt og pepper / </span></em><br />
<span style="font-family: Verdana;">Add mushrooms and fennel, season with salt and pepper </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana;">Tilsett Balsamicoeddik og til slutt reven ost. Bland godt. /</span></em><br />
<span style="font-family: Verdana;">Add the Balsamic vinegar and finally grated cheese. Mix well.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Fyll paiskallet med sopp-blandingen / </em>Fill the pastry shell with the mushroom-mixture</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPMFkHv0CO_RM-n9iho3S-uRvJvOB5v7RZqqBItTdkAX-pYY3GXeFy3xMjhI_6mJibLYp1KnXH85VGrCV1Vz4N1i-Xmofu7jNtunjY5A3zqpLSl8yyLK6CZwuo2wphvfAF5ueFnam3DxO/s1600/p5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPMFkHv0CO_RM-n9iho3S-uRvJvOB5v7RZqqBItTdkAX-pYY3GXeFy3xMjhI_6mJibLYp1KnXH85VGrCV1Vz4N1i-Xmofu7jNtunjY5A3zqpLSl8yyLK6CZwuo2wphvfAF5ueFnam3DxO/s1600/p5.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Dekk med butterdeig og dekorer rundt kantene. Prikk med en gaffel og pensle med egg og melk /</em> Cover with pastry and decorate around the edges. Prick with a fork and brush with egg and milk</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyntIFV2qdan4YnZn_MmJ03zx_TVQjFPI2a_lpjUKPRvz1eEus7phzhQB6VXimWIYXdjLHQZ3C1IcI6WluQ3xf8Xf5Eeqc9rwJqung-hFkKlNcznJIjijqbGLj9NLcdJF7u4rXCV6fzZIE/s1600/Portobello+Pai+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyntIFV2qdan4YnZn_MmJ03zx_TVQjFPI2a_lpjUKPRvz1eEus7phzhQB6VXimWIYXdjLHQZ3C1IcI6WluQ3xf8Xf5Eeqc9rwJqung-hFkKlNcznJIjijqbGLj9NLcdJF7u4rXCV6fzZIE/s1600/Portobello+Pai+2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Stek til gyllen / Bake until golden</em></span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">LIKER DU SOPP VIL DU ELSKE DENNE!!! </span></u></em></strong></div>
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<strong><em><u><span style="font-family: Verdana;">IF YOU LIKE MUSHROOMS YOU WILL LOVE THIS!!!</span></u></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDQ2xn-GH1QKGGl8PWHF8DcPKVxrCsBqbzp7cLRhFaIQoVwtfWCKc8GepIiUIACd6y_0GcxMpdlwFPuYvWIX9FD3kdk01T7Y8diYE3wZog06IgZJN_zgOKBEiTAqR4Js7dRGYAeD1OZWb/s1600/Portobello+Pai+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mta="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDQ2xn-GH1QKGGl8PWHF8DcPKVxrCsBqbzp7cLRhFaIQoVwtfWCKc8GepIiUIACd6y_0GcxMpdlwFPuYvWIX9FD3kdk01T7Y8diYE3wZog06IgZJN_zgOKBEiTAqR4Js7dRGYAeD1OZWb/s1600/Portobello+Pai+1.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><em><strong><u>TIPS (N):</u></strong> Se oppskrift </em></span><a href="http://www.kakemilla.blogspot.gr/2013/02/kjtt-og-grnnsakspai-meat-and-vegetable.html"><span style="font-family: Verdana, sans-serif;"><em>HER</em></span></a> <span style="font-family: Verdana, sans-serif;"><em>på </em></span><span style="font-family: Verdana, sans-serif;"><em>Kjøtt- og Grønnsakspai og oppskrift </em><a href="http://www.kakemilla.blogspot.gr/2013/01/pai-med-spinat-champignon-og-soltrkede.html"><em>HER</em></a><em> på Pai med Spinat, Champignon og Soltørkede Tomater og oppskrift <a href="http://www.kakemilla.blogspot.gr/2012/09/spinat-og-feta-pai-spinach-feta-pie.html">HER</a> på Spinat- og Feta Pai.</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong><u>TIPS (E):</u></strong> See recipe <a href="http://www.kakemilla.blogspot.gr/2013/02/kjtt-og-grnnsakspai-meat-and-vegetable.html"><span style="font-family: Verdana, sans-serif;">HERE</span></a> for<em> Meat- and Vegetable Pie and recipe <a href="http://www.kakemilla.blogspot.gr/2013/01/pai-med-spinat-champignon-og-soltrkede.html">HERE</a> for Pie with Spinach, Mushrooms and Sundried Tomatoes and recipe <a href="http://www.kakemilla.blogspot.gr/2012/09/spinat-og-feta-pai-spinach-feta-pie.html">HERE</a></em></span></div>
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<span style="font-family: Verdana, sans-serif;">for Spinach- and Feta Pie.</span></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-10943461684109682732013-03-31T16:38:00.001+02:002013-03-31T16:38:10.537+02:00Amaretto og Marsipan Brownies / Amaretto and Marzipan Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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LIKE KAKEMILLA ON FACEBOOK <a href="https://www.facebook.com/Kakemilla">HERE</a></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jTD7xlTBrr6vOufny3w1na7lpcYOMzva2qxJx6Par5Q4AwxCx7IwLMcf5wEFixka9RS3OEe3exTI4uJNQ_2uhrGg5boP_xN1D6vTmXpsda7S7XeICRXiKMs30vqqR3nAR8i5sTJkY057/s1600/Amaretto+og+Marsipan+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jTD7xlTBrr6vOufny3w1na7lpcYOMzva2qxJx6Par5Q4AwxCx7IwLMcf5wEFixka9RS3OEe3exTI4uJNQ_2uhrGg5boP_xN1D6vTmXpsda7S7XeICRXiKMs30vqqR3nAR8i5sTJkY057/s1600/Amaretto+og+Marsipan+Brownies.jpg" usa="true" /></a></div>
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<strong><u><span style="font-family: Verdana;">English version along with Norwegian</span></u></strong></div>
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<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<span style="font-family: Verdana;"><em>Det er påske. Iallefall over store deler av verden...Ikke her på Kreta, vi feirer ikke før 5. mai i år. Men siden jeg er norsk kan jeg vel få feire littebitt selv om jeg bor her jeg gjør? </em></span><br />
<em><span style="font-family: Verdana;">Sånn rent bortsett fra den religiøse og også viktigste grunnen til at vi feirer påske, forbinder jeg denne høytiden med marsipan, sjokolade, appelsiner og Kvikk-Lunsj, samt påskesol og ski på fjellet.....Iallefall var det sånn i barndommen i Norge, (har blitt fint lite av det siden jeg flyttet til Kreta... men se gjerne eget innlegg <a href="http://www.kakemilla.blogspot.gr/2012/04/gresk-paskefeiring-greek-easter.html">HER</a> om den greske påskefeiringen). Det var vel kanskje derfor jeg fikk ideen til disse browniene her i går. Hva med å tilsette marsipan i browniedeigen? Og en aldri så liten, eller ganske stor når sant skal sies, dæsj med Amaretto-likør? Kan jo ikke blir annet enn digg det! Jepp! Det ble det! :) :) :) :) :) </span></em><br />
<em><span style="font-family: Verdana;">(Og du, hvis du liker likør kan jeg også glede deg med mine </span></em><span style="font-family: Verdana;"><em>Baileys Brownies, oppskrift <a href="http://www.kakemilla.blogspot.gr/2013/02/baileys-brownies.html">HER</a> )</em></span></div>
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<span style="font-family: Verdana;"></span><strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">It is Easter. At least in some parts of the world....Not here in Crete though, we don't celebrate until 5th May this year. But since I am Norwegian I'm allowed to celebrate a little bit even if I live here?</span><br />
<span style="font-family: Verdana;">Apart from the religious and also most important reason we celebrate Easter, I connect this holiday with marzipan, chocolate, oranges and Kvikk-Lunsj (a Norwegian chocolate like Kit-Kat) as well as Easter-sun and skiing in the mountains.....At least it was like that growing up in Norway (there hasn't been much of that since I moved to Crete....but you can read about the Greek Easter celebration <a href="http://www.kakemilla.blogspot.gr/2012/04/gresk-paskefeiring-greek-easter.html"><em>HERE</em></a> ). Anyway, I guess that was how I got the idea yesterday for these brownies. How about adding marzipan? And a little splash, or quite big truth to be told, of Amaretto liqueur? Can't be anything else but yummy! Yep! It was! :) :) :) :) :)</span><br />
<span style="font-family: Verdana;">(<strong>P.S.</strong> If you like liqueur I can make you happy recommending my Baileys Brownies, recipe <a href="http://www.kakemilla.blogspot.gr/2013/02/baileys-brownies.html">HERE</a>)</span></div>
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<strong><em><u><span style="font-family: Verdana;">INGREDIENSER (til ca. 25x25 form) / INGREDIENTS (ca. 25x25/9.5" tray)</span></u></em></strong><br />
<em><span style="font-family: Verdana;"><strong><u>Browniedeigen / For the Brownie-batter</u></strong></span></em><br />
<span style="font-family: Verdana;"><em>200 g smør <strong>/</strong></em> 200 g butter (7 oz)</span><br />
<span style="font-family: Verdana;"><em>200 g melkesjokolade <strong>/</strong></em><strong> </strong>200 g milk chocolate (7 oz)</span><br />
<span style="font-family: Verdana;"><em>100 g mørk sjokolade <strong>/</strong></em> 100 g dark chocolate (3.5 oz)</span><br />
<span style="font-family: Verdana;"><em>4 store egg <strong>/</strong></em> 4 large eggs</span><br />
<span style="font-family: Verdana;"><em>300 g sukker <strong>/</strong></em> 300 g sugar (10.5 oz)</span><br />
<span style="font-family: Verdana;"><em>250 g hvetemel <strong>/</strong></em> 250 g plain flour (8.8 oz)</span><br />
<span style="font-family: Verdana;"><em>2 ts vaniljesukker <strong>/</strong></em> 2 tsp vanilla sugar</span><br />
<span style="font-family: Verdana;"><em>2 ts vaniljeessens <strong>/</strong></em> 2 tsp vanilla essence</span><br />
<span style="font-family: Verdana;"><em>1,2 dl Amaretto Mandellikør <strong>/</strong></em> 120 ml Amaretto Almond Liqueur (1/2 cup)</span><br />
<em><span style="font-family: Verdana;"><strong><u>Fyll / Filling</u></strong></span></em></div>
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<span style="font-family: Verdana;"><em>400 g marsipan <strong>/</strong></em> 400 g marzipan (14 oz)</span></div>
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<em><span style="font-family: Verdana;"><strong><u>Glasur / For the Icing</u></strong></span></em><br />
<span style="font-family: Verdana;"><em>200 g melkesjokolade <strong>/</strong></em> 200 g milk chocolate (7 oz)</span><br />
<span style="font-family: Verdana;"><em>100 g mørk sjokolade <strong>/</strong></em> 100 g dark chocolate (3.5 oz)</span><br />
<span style="font-family: Verdana;"><em>1 dl kremfløte <strong>/</strong></em> 100 ml double cream (app. 1/3 cup + 1.5 tbsp)</span><br />
<span style="font-family: Verdana;"><em>80 ml Amaretto Mandellikør <strong>/</strong></em> 80 ml Amaretto Almond Liqueur (1/3 cup)</span></div>
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<em><span style="font-family: Verdana;"><strong><u>FREMGANGSMÅTE / METHOD</u></strong></span></em><br />
<strong><em><u><span style="font-family: Verdana;">Norsk: (English below)</span></u></em></strong><br />
<em><span style="font-family: Verdana;"><strong><u>For å lage Brownien:</u></strong></span></em><br />
<em><span style="font-family: Verdana;">Smelt smøret i en kjele over svak varme. Tilsett sjokolade delt i biter og rør godt til den har smeltet. Avkjøl litt. Visp sammen egg og sukker for hånd. (Når man lager brownies skal røren blandes for hånd, dette for å få den rette kompakte konsistensen). Tilsett Amaretto, sjokoladesmøret, vaniljeessens, siktet hvetemel og vaniljesukker og bland godt til en klumpfri røre. Smør og kle en form, ca. 25 x 25 cm, med bakepapir. Hell 2/3 av deigen i formen. Skjær marsipanen i ca. 0.5 cm skiver og legg over. Hell over resten av deigen og pass på at marsipanen er dekket (se bilder). Stek ved 180 grader på midterste rille i ca. 30 minutter. Avkjøl kaken litt mens du lager glasuren. </span></em><br />
<em><span style="font-family: Verdana;"><strong><u>For å lage Glasuren:</u></strong> </span></em><br />
<em><span style="font-family: Verdana;">Gi kremfløten og Amaretto et oppkok, brekk sjokoladen i biter og la smelte. Bland godt. Avkjøl litt og hell så den lunkne glasuren over den fortsatt lunkne kaken. (Prikk noen hull rundt omkring på kaken med en tannpirker før du heller over glasuren så trekker den inn i kaken). </span></em><br />
<em><span style="font-family: Verdana;">La avkjøle før du skjærer i biter og serverer. Du kan selv velge om du vil la den stå i kjøleskap for å bli helt kald eller om du vil ha den romtemperert og mer klissete....Du må <span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial;">gjerne ha en kremklatt ved siden av hvis du vil ha den enda mektigere.</span> </span></em><br />
<span style="font-family: Verdana;"><strong><u></u></strong></span><br />
<span style="font-family: Verdana;"><strong><u>English:</u> </strong></span><br />
<span style="font-family: Verdana;"><strong><u>To make the Brownie:</u></strong> Melt the butter in a saucepan over low heat. Add chocolate in pieces and stir well until melted. Leave to cool for a little while. Beat the eggs and sugar together by hand using a whisk. (Brownie batter should be mixed by hand in order to get the right, compact consistency). Add the Amaretto, chocolate-butter, vanilla essence, sifted flour and vanilla sugar and mix well to a smooth batter. Butter and line a baking tin, approx. 25x25 cm (9.5"). Pour 2/3 of the batter into the tin. Cut the marzipan into approx. 0.5 cm slices (1/4") pour the remaining batter over, making sure you cover the marzipan completely (see pictures). Bake at 180 degrees Celcius (356 degrees Fahrenheit)on the middle rack for approx. 30 minutes. Let the cake cool a little while you make the icing. </span><br />
<span style="font-family: Verdana;"><strong><u>To make the Icing:</u> </strong></span><br />
<span style="font-family: Verdana;">Bring the Amaretto and cream to the boil, break the chocolate into pieces and let it melt in the cream. Mix well until smooth and leave to cool a little. Pour the lukewarm mixture over the still lukewarm cake. (Make holes in the cake first with a cakepin so that the icing will soak into the cake). </span><br />
<span style="font-family: Verdana;">Let the cake stand for a while so the icing sets before cutting it into pieces and serving. Choose yourself whether you want to refridgerate it to be completely cold or if you want it at room temperature and more gooey....Serve with a dollp of whipped cream on the side if you want it even richer.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVwLl-q_wwt8vL-3ouf5mY_IHw78Mk0fA7_MqkVQhkatOlyXy7F0Pq8THf1rzfuGLRPIccyaaA0I-vs1W9ZXjwG7_FVEpxrVNyT7FkYtnt7CZ66LJHtpnRUgUF4l6f9wVzHpIHpv8SfSB/s1600/Amaretto1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVwLl-q_wwt8vL-3ouf5mY_IHw78Mk0fA7_MqkVQhkatOlyXy7F0Pq8THf1rzfuGLRPIccyaaA0I-vs1W9ZXjwG7_FVEpxrVNyT7FkYtnt7CZ66LJHtpnRUgUF4l6f9wVzHpIHpv8SfSB/s1600/Amaretto1.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana;">Hell 2/3 av deigen i formen. Skjær marsipanen i ca. 0.5 cm skiver og legg over /</span></em><br />
<span style="font-family: Verdana;">Pour 2/3 of the batter into the tin. Add marzipan cut into approx. 1.5 cm slices (1/4")</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t2Q4ZWhNsFjpLnX7zqT8txw4Dj9E_8sga6Y6BlOCESCQH00rooPxnVU1HdFauYfxfPY_sSjUvzzcTCAE1YaNfHQ1EvWk6QGBhhhe2H6os35c4n7D7-19NYB5Z3h75hLrlhV61MNr4hYF/s1600/Amaretto2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t2Q4ZWhNsFjpLnX7zqT8txw4Dj9E_8sga6Y6BlOCESCQH00rooPxnVU1HdFauYfxfPY_sSjUvzzcTCAE1YaNfHQ1EvWk6QGBhhhe2H6os35c4n7D7-19NYB5Z3h75hLrlhV61MNr4hYF/s1600/Amaretto2.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Dekk med resten av deigen</em> / Cover with the remaining batter</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF__PFJpHpcQdOa1DeLcZfxerPDfBFoA7bRmuGiFDBnbRuWHpwRPSiK5l3P3y5fc_TzixBd5I2G3nfDvEGbc214tU0kLsch6JE7KE8D_iZrtl92RqBJj7GkAT2iIgocsVp4jUh41dsLW40/s1600/Amaretto3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF__PFJpHpcQdOa1DeLcZfxerPDfBFoA7bRmuGiFDBnbRuWHpwRPSiK5l3P3y5fc_TzixBd5I2G3nfDvEGbc214tU0kLsch6JE7KE8D_iZrtl92RqBJj7GkAT2iIgocsVp4jUh41dsLW40/s1600/Amaretto3.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Klar til steking / </em>Ready for baking</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyTre89Ti_6Ck8bvNl7ta3vpl4y8Lcp_wXcrjDIkd2L-H3U25nCPg2KYWYO4zrRRngqkfzrEhKL0s_5KRtaWjZco4L0byLXcb_-7r3AEt2zAskqtBpMMlKUl3Fl-4H3HzO5RajvRWkv2f/s1600/Amaretto4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyTre89Ti_6Ck8bvNl7ta3vpl4y8Lcp_wXcrjDIkd2L-H3U25nCPg2KYWYO4zrRRngqkfzrEhKL0s_5KRtaWjZco4L0byLXcb_-7r3AEt2zAskqtBpMMlKUl3Fl-4H3HzO5RajvRWkv2f/s1600/Amaretto4.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Ferdigstekt / Ready</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37qkaxble2VjjpWO16r87Wpss2pDo3zB9l5rejjQCeY2th44pjbsRhAvpxYU-jZWTWRxgpgE64tVFN_2-AcwXTDm6XO4qMPCf0grHm476mM_x2gBBlVrE_bccsf6JbbTGok_okzVFs-Nc/s1600/Amaretto5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37qkaxble2VjjpWO16r87Wpss2pDo3zB9l5rejjQCeY2th44pjbsRhAvpxYU-jZWTWRxgpgE64tVFN_2-AcwXTDm6XO4qMPCf0grHm476mM_x2gBBlVrE_bccsf6JbbTGok_okzVFs-Nc/s1600/Amaretto5.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell over lunken glasur og la avkjøle frem til servering </em>/</span><br />
<span style="font-family: Verdana;">Pour over the icing and let cool before serving</span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">TRENGER INGEN ORD..../ NO NEED FOR WORDS....</span></u></em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbnM6Gy4ljJimHmQT1DB0I66xICXgus5JqYPHHa7Zw7UEbtPFngziCGbck9g9modxTl3Zjmf6lgEMY-yWDpQvFb9xzXmrr27hqPJL2xgPSWdu5vc7bTndX3h7iTnw5VbppYPXGHbbnfo_q/s1600/Amaretto+og+Marsipan+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbnM6Gy4ljJimHmQT1DB0I66xICXgus5JqYPHHa7Zw7UEbtPFngziCGbck9g9modxTl3Zjmf6lgEMY-yWDpQvFb9xzXmrr27hqPJL2xgPSWdu5vc7bTndX3h7iTnw5VbppYPXGHbbnfo_q/s1600/Amaretto+og+Marsipan+Brownies.jpg" usa="true" /></a></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-46104347763375789422013-03-30T19:45:00.000+01:002013-04-09T12:02:37.893+02:00Halva med Gresskar (Eggfri) / Halva with Pumpkin (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
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LIKE KAKEMILLA ON FACEBOOK <a href="https://www.facebook.com/Kakemilla">HERE</a></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M17-oomvTtHrftrQIQIfOcoO0fWvQ2NYHOR7Wv3RxfciTbbvoKWEGwqJQHnX4H19Oioy8cU9p-HhHZ6yZqYc40yzSpLqY2eqWP7sYYLl2DMRjtL8heBqhZsoEBVLHQAHWB9lVhr-uCRJ/s1600/Halva1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8M17-oomvTtHrftrQIQIfOcoO0fWvQ2NYHOR7Wv3RxfciTbbvoKWEGwqJQHnX4H19Oioy8cU9p-HhHZ6yZqYc40yzSpLqY2eqWP7sYYLl2DMRjtL8heBqhZsoEBVLHQAHWB9lVhr-uCRJ/s1600/Halva1.jpg" usa="true" /></a></div>
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong></div>
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<span style="font-family: Verdana;"><u><strong><em>Norsk:</em> (English below)</strong></u></span></div>
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<em><span style="font-family: Verdana;">Halva er en spesiell dessert som er veldig vanlig i Hellas, på Balkan og i Midt-Østen. Det finnes utallige variasjoner av denne og den blir som regel laget med semulegryn eller tahini. Noen versjoner er kompakte og litt tørre mens andre har pudding-konsistens. Forskjellige smaker kan tilsettes, som for eksempel vanilje, sjokolade, nøtter eller rosiner. Her på Kreta blir den spist mye i fastetiden, forutsatt at halvaen er laget med olje og ikke smør. Fasten starter 40 dager før påske med "Kathara Deftera" - Clean Monday. Da spises det sjømat og et spesielt broed kalt "Lagana" og også "Halva", men dette er også noe som blir spist hele året. </span></em></div>
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<em><span style="font-family: Verdana;">Jeg, som liker å prøve ut nye ting, har lenge hatt lyst til å prøve å lage dette. Mannen og sønnen min er veldig glade i det og da er det jo moro å prøve! Jeg søkte litt og fant denne oppskriften hos Donika som skriver den flotte bloggen Mom! What's 4 Dinner? <a href="http://www.momwhats4dinner.com/"><span style="font-family: Verdana;">www.momwhats4dinner.com</span></a><span style="font-family: Verdana;"> (Hun har utrolig mange herlige oppskrifter!!!) J</span>eg syntes denne virket veldig spennende og annerledes fordi den inneholder gresskarpure! Originaloppskriften (<a href="http://momwhats4dinner.com/pumpkin-halva/">HER</a>) heter Pumpkin Halva og er en albansk familieoppskrift fra Donika's familie. (Jeg gjorde et par småforandringer; reduserte sukkermengden og sløyfet rosinene). Halvaen ble iallefall kjempegod, myk, søt og deilig og sønnen min var mektig imponert! </span></em></div>
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<em><span style="font-family: Verdana;">(Hvis du er interessert i å lese mer om de forskjellige lands versjoner av halva kan du finne en fyldig informasjonsside på Wikipedia).</span></em></div>
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<strong><u><span style="font-family: Verdana;">English:</span></u></strong></div>
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<span style="font-family: Verdana;">Halva is a special dessert which is very common in Greece, on Balkan and in the Middle East. There are numerous variations of this and it is usually made with semolina or tahini. Some versions are compact and a bit dry while others have sort of a pudding-consistency. Different flavours can be added, for example vanilla, chocolate, nuts or raisins. Here in Crete it is very common to eat it during lent provided that it is made with oil and nut butter. Lent starts 40 days prior to Easter with "Kathara Deftera" - Clean Monday. Then they eat seafood and a special bread called "Lagana" and also "Halva", but this is also something which is eaten all the year around.</span></div>
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<span style="font-family: Verdana;">I, who like to try out new things, have been wanting to try this for a long time. My husband and son love halva and then it is fun to try! I searched a little and found this recipe at the wonderful blog Mom! What's 4 Dinner? <a href="http://www.momwhats4dinner.com/"><span style="font-family: Verdana;">www.momwhats4dinner.com</span></a><span style="font-family: Verdana;"> written by Donika. (She has loads of wonderful recipes!!!) I thought this was really interesting and a little different because it contains pumpkin puree</span>! The original recipe (<a href="http://momwhats4dinner.com/pumpkin-halva/">HERE</a>) is called Pumpkin Halva and is an Albanian family recipe from Donika's family. (I made a couple of small changes; reduced the amount of sugar and omitted the raisins). The halva turned out really well, soft, sweet and lovely and my son was very impressed!</span></div>
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<span style="font-family: Verdana;">(If you are interested to read more about the different countries versions of halva you can find lots of information on Wikipedia).</span></div>
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<strong><u><em>INGREDIENSER (form 37x25 cm)/</em> INGREDIENTS (dish ca.37x25cm/14x10")</u></strong></div>
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<em>340 g semulegryn (semolina) <strong>/</strong></em> 340 g cream of wheat / semolina (2 cups)</div>
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<em>60 g hvetemel <strong>/</strong></em> 60 g plain flour (1/2 cup)</div>
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<em>110 g usaltet smør <strong>/</strong></em> 110 g unsalted butter (3.8 oz)</div>
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<em>60 ml olivenolje <strong>/</strong></em><strong> </strong>60 ml olive oil (1/4 cup)</div>
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<em>330 g sukker <strong>/</strong></em><strong> </strong>330 g sugar (1 1/2 cup)</div>
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<em>250 g gresskarpure<strong>*</strong> <strong>/</strong></em><strong> </strong>330 g pumpkin puree<strong>**</strong> (1 cup)</div>
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<em>1,2 l kokende vann <strong>/</strong></em> 1200 ml boiling water (6 cups) </div>
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<em><strong>*</strong>Se oppskrift </em><a href="http://www.kakemilla.blogspot.gr/2012/10/gresskarpure-pumpkin-puree.html"><em>HER</em></a><em> for hjemmelaget gresskarpure, eller bruk ferdig p</em></div>
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<span style="font-family: Verdana, sans-serif;"><strong>**</strong>See recipe <a href="http://www.kakemilla.blogspot.gr/2012/10/gresskarpure-pumpkin-puree.html">HERE</a> for home-made pumpkin puree, or use ready from a tin.</span></div>
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<span style="font-family: Verdana;"><span style="font-family: Verdana;"><strong><u><em>FREMGANGSMÅTE /</em> METHOD</u></strong></span></span></div>
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<strong><span style="font-family: Verdana, sans-serif;"><u><em>Norsk:</em> (English below)</u></span></strong></div>
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<em><span style="font-family: Verdana;">(Se steg-for-steg bilder under) Smelt smør i en stor kjele og tilsett olje. Tilsett semulegryn og mel og la varmes på medium varm under konstant omrøring til det brunes, det skal se omtrent ut som brunt sukker og det tar ca. 10-12 minutter. Kok opp vannet i en annen kjele i mellomtiden. </span></em></div>
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<em><span style="font-family: Verdana;"><strong>N.B.</strong> På dette stadiet er det veldig fint hvis du kan få hjelp av noen til å tilsette vannet mens du rører fordi du må vaere rask og det sveller mye og spruter litt!!!</span></em></div>
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<em><span style="font-family: Verdana;">Ta altså kjelen med semuleblandingen vekk fra platen og tilsett det kokende vannet under stadig omrøring. Tilsett gresskarpure og sukker. Rør hele tiden så det ikke klumper seg! Sett kjelen tilbake påplaten og la koke på svak varme til blandingen er jevn og begynner å slippe sidene på kjelen.</span></em></div>
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<em><span style="font-family: Verdana;">Hell blandingen over i et fat ca. 37x25 cm og spre det jevnt utover med en slikkepott. Dekk med plastfolie og la stå i 20 minutter til den har stivnet. Strø over kanel og del i diamantformede biter. Server helst lunken, men den er også veldig god kald. Den holder seg noen dager i kjøleskap.</span></em></div>
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<span style="font-family: Verdana;">(See step-by-step pictures below) Melt butter in a large saucepan and add the oil. Add semolina and flour and, stirring constantly, heat it up over medium heat until light brown, almost like brown sugar. This will take about 10-12 minutes. Meanwhile, bring the water to the boil in another saucepan. </span></div>
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<span style="font-family: Verdana;"><strong>N.B.</strong> At this stage it is very good if someone can help you adding the water while you are stirring as you need to be quick. The mixture will alsow swell a lot and maybe splutter a little as well!!</span></div>
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<span style="font-family: Verdana;">So, remove the saucepan with the semolin-mixture from the heat and add the boiling water, stirring constantly. Add the pumpkin puree and sugar. Stir all the time to avoid lumps! Put the saucepan back on the stove and let cook over low heat until smooth and it starts pulling from the sides of the saucepan. Spoon the mixture into a dish</span><span style="font-family: Verdana;"> ca. 37x25 cm (14x10") and smooth it out evenly using a spatula. Cover with cling film and leave to rest for 20 minutes until set. Sprinkle cinnamon on top and cut into diamond-shaped pieces. Served best lukewarm but it is also very tasty when cold. It keeps for a few days in the fridge. </span><span style="font-family: Verdana;"></span><em> </em></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TP0AWErHwNOsyJekbJgfNGo6bYWHnE9tvdK0kawc7KJWhZsz4ltkURdVhQ19GTZeVOe-MAR7T-FswyY-4N-AEIYrF5GDt9FgLPnT-BK2_xMdJAarGuOX9T61c6Bd4sQXLXdJnWyW7P1L/s1600/Halva1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TP0AWErHwNOsyJekbJgfNGo6bYWHnE9tvdK0kawc7KJWhZsz4ltkURdVhQ19GTZeVOe-MAR7T-FswyY-4N-AEIYrF5GDt9FgLPnT-BK2_xMdJAarGuOX9T61c6Bd4sQXLXdJnWyW7P1L/s1600/Halva1.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Verdana, sans-serif;">Smelt smør med olje i en stor kjele. Tilsett semulegryn og mel /</span></em><br />
<span style="font-family: Verdana;">Melt butter with oil in a large saucepan. Add semolina and flour.</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmQ_ygsuU5wGMgXQFODEuAImKJAd20-kjMSMrscB1-OVu6LaKa_K1b9uTnfRTHiY7AW5PO-Ofmi39pP94Rrh422jHQvVGosRRBxcap0i6CKIEkSxPesRa4EUfnzHwtZRAU8o5DHLUYDG3/s1600/Halva2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmQ_ygsuU5wGMgXQFODEuAImKJAd20-kjMSMrscB1-OVu6LaKa_K1b9uTnfRTHiY7AW5PO-Ofmi39pP94Rrh422jHQvVGosRRBxcap0i6CKIEkSxPesRa4EUfnzHwtZRAU8o5DHLUYDG3/s1600/Halva2.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Varmes under konstant omrøring til lysebrunt / Heat up, stirring constantly until light brown</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx4hsRktmCBc0Iq4gAKwz_xgMytKaOHzxZNNVuAG5NohQKT50dHmKXyNLp_G5UO27jQihbDS5vzKEzyYc2jLKAYGqQ2wrVHjzHUFRoQMIkrZjlkSq2qz2d1aCtdWkpSSda-Q1Jji7cPki/s1600/Halva3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdx4hsRktmCBc0Iq4gAKwz_xgMytKaOHzxZNNVuAG5NohQKT50dHmKXyNLp_G5UO27jQihbDS5vzKEzyYc2jLKAYGqQ2wrVHjzHUFRoQMIkrZjlkSq2qz2d1aCtdWkpSSda-Q1Jji7cPki/s1600/Halva3.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Tilsett vann, gresskarpure og sukker / Add water, pumpkin puree and sugar</em></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeG7RKHbd4H0cawccnze3Ap-lUhwDB1-UE-ZmKhVyXl3ZYqHAoL8KTkjmdtRihVFKAu-RXAh1_ihMpfjaC-QlIrHeASZUcy3jFoT1oRPbuaQVscQV1h-6k78XdibeXMK1CZ0cfEkNGHX4/s1600/Halva4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeG7RKHbd4H0cawccnze3Ap-lUhwDB1-UE-ZmKhVyXl3ZYqHAoL8KTkjmdtRihVFKAu-RXAh1_ihMpfjaC-QlIrHeASZUcy3jFoT1oRPbuaQVscQV1h-6k78XdibeXMK1CZ0cfEkNGHX4/s1600/Halva4.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Hell jevnt ut i et fat og la stivne / </em></span><br />
<span style="font-family: Verdana, sans-serif;">Smooth the mixture evenly in a dish and leave to set</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe-hzDtsbzYNeEUPo1CuYJu0u3dGSJLLcXZVzpis8eJ6y2lnMGvVipRFeykFiY2bXyklH-Yn0d6REN7HLDEzf_HtkPBs6vBZs5K7zz8usdyDFAp2fPbJfklaeALTxRj0DFh_H4JPT7VnV/s1600/Halva5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe-hzDtsbzYNeEUPo1CuYJu0u3dGSJLLcXZVzpis8eJ6y2lnMGvVipRFeykFiY2bXyklH-Yn0d6REN7HLDEzf_HtkPBs6vBZs5K7zz8usdyDFAp2fPbJfklaeALTxRj0DFh_H4JPT7VnV/s1600/Halva5.JPG" usa="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Strø over kanel og del i diamantformede biter. / </em></span><br />
<span style="font-family: Verdana, sans-serif;">Sprinkle with cinnamon and cut into diamond-shaped pieces</span></td></tr>
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<strong><em><span style="font-family: Verdana, sans-serif;"><u>DEILIG OG EKSOTISK DESSERT / LOVELY AND EXOTIC DESSERT</u></span></em></strong></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq87esNO8Av_s1-Vc6_jgZn807bv847ge9mWYRsQ0iTSYZQlNfAHTMcpPV7QkDtjWHG49WU5vqmL8Nr231klZXfhqD6WUwWM4CKqBcP4N0Ha2f65QXpBg1iIcRIoBDdJrg9aIRcFAXHJB/s1600/Halva2.jpg" usa="true" /></div>
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Kakemillahttp://www.blogger.com/profile/17285603797725276250noreply@blogger.com2tag:blogger.com,1999:blog-7469625599029614098.post-66768313800326687982013-03-28T00:03:00.001+01:002013-04-09T12:03:54.409+02:00Tahinikake med Pærer og Mandler (Eggfri) / Tahini Cake with Pears and Almonds (Eggless)<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u><span style="font-family: Verdana, sans-serif;">English version along with Norwegian</span></u></strong><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<span style="font-family: Verdana;"><em>Oi, oi oi!!!! Ny favoritt i heimen! Dette er en fantastisk deilig kake med vanvittig god smak og i tillegg er den sunn! Iallefall så sunn som en kake kan bli! Vinn-vinn sier jeg! Må innrømme at jeg var en smule skeptisk før jeg bakte denne men den var så spennende at jeg bare måtte prøve, og siden jeg hadde igjen et åpent glass med Tahini etter at jeg lagde Hummus her om dagen (oppskrift <a href="http://www.kakemilla.blogspot.gr/2013/03/hummus-kikertpure-fra-midt-sten-hummus.html">HER</a>) var saken grei! Som sagt er dette en ganske så sunn kake som inneholder tahini, frukt og mandler. Den er uten egg og meieriprodukter da fettet kommer fra tahinien og annen væske fra eplejuice og lønnesirup (se kommentar under ingrediensliste). Resultatet er en myk og saftig kake med litt "krønsj" av mandlene og med spennende og herlig smak! Ikke gå glipp av denne!!!!! Jeg skal iallefall bake den igjen veldig snart!! </em></span><br />
<span style="font-family: Verdana;"><em>Oppskriften er, med noen småjusteringer fra min side, fra den flotte kokeboken "Saved by Cake" av Marian Keyes, en av mine favorittforfattere. </em></span><br />
<strong><u><span style="font-family: Verdana;"></span></u></strong><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">WOW!!!! New favourite in my house! This is a fantastic cake with unbelieveably good flavour and in addition it is as healthy as cake can be! Win-win I'd say! I have to admit I was a tad sceptical before I made this but it was such a special recipe that I just had to try and since I had an open jar of tahini in the fridge after making Hummus the other day (recipe <a href="http://www.kakemilla.blogspot.gr/2013/03/hummus-kikertpure-fra-midt-sten-hummus.html">HERE</a> ), well, what else to do than get cookin'?! As already said, it is a pretty healthy cake containing tahini, fruit and almonds. It is without eggs and dairy products since the fat comes from the tahini and liquid from apple juice and maple syrup (please see comment beneath the ingredient list). The result is a soft and moist cake with a bit of "crunch" from the almonds and a wonderful flavour! Do not miss this!!!!!! I will for sure make it again very soon!! </span><br />
<span style="font-family: Verdana;"><span style="font-family: Verdana;">The recipe is adapted, with a couple of adjustments on my part, from the wonderful cookbook "Saved by Cake" by one of my favourite authors Marian Keyes. </span></span><br />
<span style="font-family: Verdana;"><strong><u><em>INGREDIENSER /</em> INGREDIENTS</u></strong></span><br />
<span style="font-family: Verdana;"><em>240 g tahini <strong>/</strong></em> 240 g tahini (8.5 oz)</span><br />
<span style="font-family: Verdana;"><em>240 g lønnesirup <strong>/</strong></em> 240 g maple syrup (8.5 oz)</span><br />
<span style="font-family: Verdana;"><em>1 ts natron <strong>/</strong></em> 1 tsp bicarbonate of soda</span><br />
<span style="font-family: Verdana;"><em>220 g hvetemel <strong>/</strong></em> 220 g plain flour (7.7 oz)</span><br />
<span style="font-family: Verdana;"><em>1,5 ts kanel <strong>/</strong></em> 1.5 tsp cinnamon</span><br />
<span style="font-family: Verdana;"><em>100 g mandler, grovhakkede <strong>/</strong></em> 100 g almonds, roughly chopped (3.5 oz)</span><br />
<span style="font-family: Verdana;"><em>200 g pærer, i små biter <strong>/</strong></em> 200 g pears, in small cubes (7 oz)</span><br />
<span style="font-family: Verdana;"><em>2,5 dl eplejuice (usøtet) <strong>/</strong></em> 250 ml apple juice (without sugar) (1 cup)</span><br />
<em><span style="font-family: Verdana;"><strong><u>KOMMENTARER (N):</u></strong> </span></em><br />
<em><span style="font-family: Verdana;">1. Jeg brukte lønnesirup men i originaloppskriften er det brukt daddelsirup. Jeg tenker også at kanskje flytende honning kan brukes men det har jeg ikke prøvd. Kanskje neste gang for moro skyld.....</span></em><br />
<em><span style="font-family: Verdana;">2. Jeg brukte ferske pærer og eplejuice som ble helt nydelig. M.Keyes foreslår i kokeboken at også hermetiske pærer og laken fra denne (istedenfor eplejuice)kan brukes. Vet ikke hvordan det blir men innbiller meg at det blir vel søtt....</span></em><br />
<span style="font-family: Verdana;"><strong><u>COMMENTS (E):</u></strong><em> </em></span><br />
<span style="font-family: Verdana;"><em>1. </em>I used maple syrup but the original recipe calls for date syrup. I'm thinking that maybe runny honey could be an alternative as well, but I haven't tried this. Maybe next time, just for fun....</span><br />
<span style="font-family: Verdana;">2. I used fresh pears and apple juice. M. Keyes suggests in the cookbook that canned pears and the syrup from this (instead of apple juice) can be used. I don't know how this is but I'm thinking it might be a bit too sweet....</span><br />
<span style="font-family: Verdana;"><a name='more'></a></span><br /><br />
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<strong><u><span style="font-family: Verdana;"><em>FREMGANGSMÅTE / </em>METHOD</span></u></strong><br />
<strong><u><span style="font-family: Verdana;"><em>Norsk:</em> (English below)</span></u></strong><br />
<span style="font-family: Verdana;"><em>Rør tahinien sammen i glasset før du veier den opp. (Dette for å blande oljen med sesampureen da det som regel har skilt seg under lagring). Vei opp tahinien i en bakebolle og tilsett sirupen. Bland godt med en elektrisk mikser. Tilsett natron og bland igjen.</em></span><br />
<em><span style="font-family: Verdana;">I en annen bolle blandes siktet mel, kanel og grovhakkede mandler. Tilsett dette så i tahiniblandingen vekselvis med eplejuicen og bland godt mellom hver tilsetning. Skrell pærene og skjær i små terninger og rør i til slutt. </span></em><br />
<em><span style="font-family: Verdana;">Ha deigen i en smurt 23 cm springform med bakepapir i bunnen. Stek ved 180 grader Celcius på midterste rille i 45-50 minutter. Etter 30 minutter bør du legge over et stykke bakepapir for å unngå at kaken blir for mørk oppå. Sjekk med en kakenål at den er gjennomstekt! La kaken avkjøle helt i formen før du setter den over på et passende fat og serverer. (Du kan med fordel la den stå og godgjøre seg godt innpakket til neste dag). Hvis du vil kan du sikte litt melis over før servering, men det er ikke nødvendig. Denne trenger heller ikke glasur av noe slag, den er så nydelig og mektig i seg selv. GLED DEG!!!!! (Kaken er holdbar i noen dager og kan også fryses).</span></em><br />
<strong><u><span style="font-family: Verdana;">English:</span></u></strong><br />
<span style="font-family: Verdana;">Stir the tahini together while still in the jar and before weighing it (in order to mix the oil with the sesame-puree as it has probably separated during storage). Put the indicated amount in a baking bowl together with the syrup and mix well using an electric mixer. Add the bicarb and mix again. </span><br />
<span style="font-family: Verdana;">In a separate bowl, mix the sifted flour, cinnamon and roughly chopped almonds. Add this to the tahini-mixture alternating with the apple juice and mix well between each addition. Lastly, peel the pears, cut into cubes and stir them into the batter. </span><br />
<span style="font-family: Verdana;">Pour the batter into a greased and lined springform tin (23 cm / 9") and bake at 180 degrees Celcius gen i en smurt 23 cm springform med bakepapir i bunnen. Stek ved 180 grader Celcius (356 degrees Fahrenheit) on the middle rack for 45-50 minutes. After 30 minutes baking it is a good idea to cover the cake with a piece of baking paper in order to avoid it getting to dark on top. Check with a baking pin that the cake is thoroughly cooked! Let the cake cool completely in the tin before transferring it to a dish and serving. (You may very well leave it well covered overnight and serve it the next day). If you want you can sift a little icing sugar over as decoration before serving. This cake does not need any icing at all, it is so delicious and rich on its own. YOU HAVE SOMETHING TO LOOK FORWARD TO!!!! (The cake keeps well for a few days and freezes well too). </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Klar for steking / Ready for baking</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Ferdigstekt / Ready</em></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Endelig klar til servering / Finally ready to be served</em></span></td></tr>
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<strong><em><u><span style="font-family: Verdana, sans-serif;">UTROLIG GODT!!! / UNBELIVEABLY GOOD!!!</span></u></em></strong></div>
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