{"id":580,"date":"2017-01-05T18:45:46","date_gmt":"2017-01-05T17:45:46","guid":{"rendered":"http:\/\/www.disciplene.dk\/?p=580"},"modified":"2017-01-05T17:11:10","modified_gmt":"2017-01-05T16:11:10","slug":"snak-aed-360","status":"publish","type":"post","link":"https:\/\/www.disciplene.dk\/?p=580","title":{"rendered":"Snak &#038; \u00c6d 360"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>Blanquette de Veau a l\u00b4ancienne (En slags kalvefrikass\u00e9e)<\/strong><\/span><\/p>\n<p>1 kg kalvebov sk\u00e6res i blokke (ca. 4x4x2 cm).<br \/>\nK\u00f8det blancheres 5 minutter, og tages op i en sk\u00e5l, kogevandet kasseres og gryden reng\u00f8res, k\u00f8det skylles grundigt i lunken vand og kommes tilbage i gryden.<br \/>\nTils\u00e6t et glas hvidvin og \u00bd l kalvefond samt en \u201dbouquet garni\u201d buket af timian, laurb\u00e6rblade, porretop og persillestilk samt hvide peberkorn, hvidl\u00f8g og 1 l\u00f8g stukket med 5 nelliker, koges m\u00f8rt i 45 minutter (90 hvis det er bov k\u00f8d).<\/p>\n<p><span style=\"text-decoration: underline;\">Imens forberedes tilbeh\u00f8ret<\/span><br \/>\n2 skr\u00e6llede guler\u00f8dder og 2-3 stilke selleri i skiver a 1 cm samt en bakke skyllede champignons i halve.<\/p>\n<p>Det hele sauteres let i lidt sm\u00f8r m s+p, tils\u00e6ttes saften af en citron samt lidt kogevand og koges \u201dal dente\u201d.<\/p>\n<p>I en god gryde smeltes 65 g sm\u00f8r og iblandes 50 g mel, bages igennem og tils\u00e6t den sigtede fond fra k\u00f8det og gr\u00f8ntsagerne, under let piskning til en lind sauce.<\/p>\n<p>K\u00f8d og gr\u00f8ntsager anrettes i et dyb fad eller p\u00e5 tallerkener.<\/p>\n<p>Den kogende, tilsmagte sauce tages af varmen og monteres med (\u00bd dcl piskefl\u00f8de opr\u00f8rt med 3-4 \u00e6ggeblommer) h\u00e6ldes over k\u00f8d&amp;gr\u00f8nt, drys med hakket persille.<\/p>\n<p>Aspargeskartofler eller kogte ris til.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Tarte Tartine (En slags \u00e6blet\u00e6rte)<\/strong><\/span><\/p>\n<p>Skr\u00e6llede sm\u00e5 \u00e6bler u\/kernehus stilles t\u00e6t i en form (lille stegepande) med lidt karamelliseret sukker og sm\u00f8r samt en fl\u00e6kket vaniljestang.<\/p>\n<p><span style=\"text-decoration: underline;\">Herp\u00e5 l\u00e6gges et l\u00e5g af m\u00f8rdej:<\/span><br \/>\n220 g mel, 100 g sm\u00f8r. 10 g sukker, lidt salt og 1 \u00e6g.<br \/>\nAlt \u00e6ltes sammen til en fast dej, tils\u00e6t evt. en smule vand for at g\u00f8re dejen smidig. Lad dejen hvile lidt og rul den ud s\u00e5 den passer over \u00e6blerne.<\/p>\n<p>Bag s\u00e5 t\u00e6rten ved 200 grd i \u00bd time \u2013 afk\u00f8les til stuetemperatur og vendes ud p\u00e5 et fad.<\/p>\n<p>Server med softice eller vaniljefl\u00f8deskum.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blanquette de Veau a l\u00b4ancienne (En slags kalvefrikass\u00e9e) 1 kg kalvebov sk\u00e6res i blokke (ca. 4x4x2 cm). K\u00f8det blancheres 5 minutter, og tages op i en sk\u00e5l, kogevandet kasseres og gryden reng\u00f8res, k\u00f8det skylles grundigt i lunken vand og kommes tilbage i gryden. Tils\u00e6t et glas hvidvin og \u00bd l kalvefond samt en \u201dbouquet garni\u201d &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.disciplene.dk\/?p=580\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Snak &#038; \u00c6d 360&#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":[6,5,2],"tags":[],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-desserter","category-hovedretter","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/580","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=580"}],"version-history":[{"count":1,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions"}],"predecessor-version":[{"id":581,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions\/581"}],"wp:attachment":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}