{"id":324,"date":"2020-10-30T06:41:00","date_gmt":"2020-10-30T06:41:00","guid":{"rendered":"http:\/\/salater.hesselholm.dk\/?p=324"},"modified":"2021-03-21T08:29:12","modified_gmt":"2021-03-21T08:29:12","slug":"med-paranoedder-fennikel-og-ingefaer","status":"publish","type":"post","link":"https:\/\/salater.hesselholm.dk\/index.php\/2020\/10\/30\/med-paranoedder-fennikel-og-ingefaer\/","title":{"rendered":"Med paran\u00f8dder, fennikel og ingef\u00e6r"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">En hvad jeg vil kalde dagligdags salat, lavet af de tilg\u00e6ngelige gr\u00f8ntsager og n\u00f8dder. Farver, smag og konsistens kontrasterer bl\u00f8dt med hinanden i denne udgave, s\u00e5 det bliver til en helhedsoplevelse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00e5de fennikel og friskrevet ingef\u00e6r smager godt igennem, s\u00e5 de er brugt i beherskede m\u00e6ngder, mere som krydderi, i denne udgave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vi fik gr\u00e6skar-\u00e6blet\u00e6rte i eftermiddags, s\u00e5 vi holdt en mindre portion til aften. T\u00e6rtefyldet er modelleret efter Katja Hemming Hansens gr\u00e6skarmarmelade p\u00e5 <a href=\"https:\/\/mink\u00f8kkenhave.dk\/graeskarmarmelade-opskrift\/\">mink\u00f8kkenhave.dk<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Opskrift<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/2 icebergsalat skylles og sk\u00e6res i skiver der rives i mindre stykkert.<\/li><li>1 avocado sk\u00e6res i tern.<\/li><li>70 g fennikel, gerne den del med stilke og lidt gr\u00f8nt, snittes i sm\u00e5 stykker\/skiver. <\/li><li>2 tomater sk\u00e6res i tern.<\/li><li>80 g paran\u00f8dder (en lille h\u00e5ndfuld) skives groft.<\/li><li>Lidt frisk ingef\u00e6rrod rives over.<\/li><li>1 drys flagesalt.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Gr\u00e6skar-\u00e6blet\u00e6rte<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Fyld<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>600 g gr\u00e6skar renses, skr\u00e6lles og sk\u00e6res i tern eller sm\u00e5 stykker.<\/li><li>600 g \u00e6ble renses, skr\u00e6lles og sk\u00e6res i tern.<\/li><li>2 tsk vaniljesukker.<\/li><li>2 tsk kanel.<\/li><li>2-3 dl vand.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Koges ved svag-mellem varme i 30 minutter under l\u00e5g. R\u00f8r rundt en gang imellem for at tjekke konsistens og sikre det ikke griber bunden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 dl r\u00f8rsukker (350 g) kommes i og det koges 10-20 minutter ekstra. Hvis man vil, kan halvdelen holdes tilbage og drysses over t\u00e6rten inden den g\u00e5r i ovnen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c6blerne koger helt ud, gr\u00e6skarret g\u00f8r ikke.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bund<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>4 dl fuldkornsspeltmel.<\/li><li>100 g laktosefrit sm\u00f8r snittes og blandes i til den berygtede &#8220;revet ost&#8221;-konsistens.<\/li><li>2 spsk \u00f8kologisk r\u00f8rsukker.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Kommes i 20 cm t\u00e6rtefad og forbages fra kold ovn, 180 grader i 20 minutter.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bagning og servering<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fyldet kommes i. Overskydende fyld h\u00e6ldes p\u00e5 marmeladeglas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En h\u00e5ndfuld mandler snittes groft og drysses over.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bages ved 180 grader i 15 minutter, til mandlerne tager farve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serveres med fl\u00f8deskum. 1\/4 l passer til hele t\u00e6rten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En hvad jeg vil kalde dagligdags salat, lavet af de tilg\u00e6ngelige gr\u00f8ntsager og n\u00f8dder. Farver, smag og konsistens kontrasterer bl\u00f8dt med hinanden i denne udgave, s\u00e5 det bliver til en helhedsoplevelse. B\u00e5de fennikel og friskrevet ingef\u00e6r smager godt igennem, s\u00e5 de er brugt i beherskede m\u00e6ngder, mere som krydderi, i denne udgave. Vi fik gr\u00e6skar-\u00e6blet\u00e6rte&#8230;<\/p>\n","protected":false},"author":2,"featured_media":311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,106,37,107,74,10,15],"tags":[142],"class_list":["post-324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-avocado","category-fennikel","category-iceberg","category-ingefaer","category-paranoedder","category-salt","category-tomat","tag-salat"],"_links":{"self":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/comments?post=324"}],"version-history":[{"count":2,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/324\/revisions"}],"predecessor-version":[{"id":408,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/posts\/324\/revisions\/408"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/media\/311"}],"wp:attachment":[{"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/media?parent=324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/categories?post=324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/salater.hesselholm.dk\/index.php\/wp-json\/wp\/v2\/tags?post=324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}