{"id":382,"date":"2014-12-04T18:45:28","date_gmt":"2014-12-04T17:45:28","guid":{"rendered":"http:\/\/www.disciplene.dk\/?p=382"},"modified":"2014-12-11T10:17:43","modified_gmt":"2014-12-11T09:17:43","slug":"fin-mad-307","status":"publish","type":"post","link":"https:\/\/www.disciplene.dk\/?p=382","title":{"rendered":"Fin Mad 307"},"content":{"rendered":"<p><strong>Honningglaceret Varmr\u00f8get Laks med Valn\u00f8dder.: 1 person<\/strong><\/p>\n<p>Et stykke varmr\u00f8get laks p\u00e5 80-100 gram anrettes p\u00e5 en tallerken.<br \/>\n25 gram valn\u00f8dder blancheres og dr\u00e6nes derefter.<br \/>\n25 g sm\u00f8r og en spiseske honning smeltes i en gryde.<br \/>\nValn\u00f8dderne kommes i og koges igennem.<br \/>\nH\u00e6ld den kogende blanding over laksen og server.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Gr\u00f8nk\u00e5l m Skank, Skinke og p\u00f8lse<\/strong><\/p>\n<p>100 \u2013 200 gram gr\u00f8nk\u00e5l pr. person, ribbes og blancheres, afk\u00f8les og knuges for vand til en kugle.<br \/>\nI en bred gryde smeltes lidt sukker og sm\u00f8r, m\u00e5 ikke brune.<br \/>\nGr\u00f8nk\u00e5len snittes groft og sauteres deri, derefter tils\u00e6ttes piskefl\u00f8de og k\u00e5len koges grundig igennem under omr\u00f8ring.<\/p>\n<p>En svineskank krydres og brunes i en stegegryde\/ovn og steger videre i 1\u00bd-2 timer<br \/>\n(tils\u00e6t evt. lidt vand.)<\/p>\n<p>Skinken steger med skanken i \u00bd time, tages ud, afk\u00f8les og en \u00bd time f\u00f8r servering maskeres den med en masse af farin og dijonsennep og glaceres i ovnen \u00bd time.<\/p>\n<p>P\u00f8lsen steges ved svag varme p\u00e5 en pande.<\/p>\n<p>Sukkerbrunede kartofler til &#8211;\u00a0Smelt sukkeret p\u00e5 en pande til lysebrunt skum, tils\u00e6t lidt sm\u00f8r og s\u00e5, kartoflerne.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Guruens Ris dessert.: alternativ Ris a l\u00b4Amande<\/strong><\/p>\n<p>50 gram sukker med en kop vand koges op i en gryde, \u00bd l s\u00f8dm\u00e6lk tils\u00e6ttes, \u00bd teske salt. Marven af en stang vanilje skrabes ud og kommes ved (husk ogs\u00e5 st\u00e6nglen).<\/p>\n<p>75 gram gr\u00f8dris tils\u00e6ttes den kogende m\u00e6lk, r\u00f8r med en ske til m\u00e6lken begynder at j\u00e6vne. Skru varmen ned p\u00e5 1, l\u00e6g l\u00e5g p\u00e5 og lad tr\u00e6kke i \u00bd time. Gr\u00f8den afk\u00f8les.<\/p>\n<p>2 \u00e6ggeblommer legeres med 1 dcl kogende sukkersirup og vendes i gr\u00f8den. Gr\u00f8den afk\u00f8les.<\/p>\n<p>\u00bd l fl\u00f8de piskes og vendes i den kolde riscreme.<\/p>\n<p>Anret i fad eller tallerken og drys med grov hakket chokolade, groft hakkede mandler, pistacier samt hele Amarenab\u00e6r, (italienske lik\u00f8rsyltede kirseb\u00e6r).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Honningglaceret Varmr\u00f8get Laks med Valn\u00f8dder.: 1 person Et stykke varmr\u00f8get laks p\u00e5 80-100 gram anrettes p\u00e5 en tallerken. 25 gram valn\u00f8dder blancheres og dr\u00e6nes derefter. 25 g sm\u00f8r og en spiseske honning smeltes i en gryde. Valn\u00f8dderne kommes i og koges igennem. H\u00e6ld den kogende blanding over laksen og server. &nbsp; Gr\u00f8nk\u00e5l m Skank, Skinke &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.disciplene.dk\/?p=382\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Fin Mad 307&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,4,5,2],"tags":[],"class_list":["post-382","post","type-post","status-publish","format-standard","hentry","category-desserter","category-forretter","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=382"}],"version-history":[{"count":1,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions"}],"predecessor-version":[{"id":383,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions\/383"}],"wp:attachment":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}