{"id":599,"date":"2017-01-26T18:45:14","date_gmt":"2017-01-26T17:45:14","guid":{"rendered":"http:\/\/www.disciplene.dk\/?p=599"},"modified":"2017-01-27T09:45:44","modified_gmt":"2017-01-27T08:45:44","slug":"snak-aed-363","status":"publish","type":"post","link":"https:\/\/www.disciplene.dk\/?p=599","title":{"rendered":"Snak &#038; \u00c6d 363"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>TOAST m\/caviar<\/strong><\/span><\/p>\n<p>Tynde skiver sm\u00f8rristede br\u00f8d, bel\u00e6ggesmed \u00f8rred- og stenbiderrogn,<br \/>\nfinthakket l\u00f8g og cremefraiche samt evt. en kvist dild.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Skipper labskovs<\/strong><\/span><\/p>\n<p>150-200 g magert, saltet fl\u00e6sk<br \/>\n800-1000 g kalvek\u00f8d (tykkam, bov u. ben, yderl\u00e5r eller mellemsk\u00e6rt)<br \/>\n2\u00bd kg melede kartofler (fx Folva, Estima eller Ukama)<br \/>\n6 store l\u00f8g (750 g)<br \/>\n3-4 laurb\u00e6rblade<br \/>\n20 hvide peberkorn<br \/>\n6-7 dl suppe\/bouillon, eller vand og salt<\/p>\n<ol>\n<li>Sk\u00e6r oksek\u00f8det i terninger p\u00e5 3-4 cm og fl\u00e6sket og l\u00f8get i mindre terninger<\/li>\n<li>Kog k\u00f8det op i koldt vand uden salt, n\u00e5r det koger r\u00f8r rundt og h\u00e6ld vandet fra<\/li>\n<li>Skyl k\u00f8det grundigt<\/li>\n<li>Kom fl\u00e6sk og l\u00f8g i en stor gryde og sauter let over svag varme<\/li>\n<li>Tils\u00e6t k\u00f8det og rigelig vand\/bouillon samt laurb\u00e6rblade, peberkorn, lidt salt og kog op, skru derefter ned.<\/li>\n<li>Lad det simre i 1 time<\/li>\n<li>Tils\u00e6t nu kartoflerne og sk\u00e5ret dem i grove tern, skyllet i koldt vand<\/li>\n<li>Tils\u00e6t evt. vand s\u00e5 kartoflerne er d\u00e6kket<\/li>\n<li>N\u00e5r k\u00f8d er m\u00f8rt og kartoflerne udkogte blandes retten grundigt s\u00e5 kartoflerne er n\u00e6sten moste<\/li>\n<\/ol>\n<p>***Serveres med kold sm\u00f8r, hakket persille\/purl\u00f8g og r\u00f8dbeder samt rugbr\u00f8d.<\/p>\n<p><span style=\"text-decoration: underline;\">Syltede r\u00f8dbeder<\/span><\/p>\n<p>0,5 kg r\u00f8dbeder vaskes og koges i vand med salt under l\u00e5g, til de er m\u00f8re (3 kvarter til en time).<br \/>\nH\u00e6ld kogevandet fra og k\u00f8l r\u00f8dbederne i koldt vand.<br \/>\nGnub skindet af og sk\u00e6r dem i skiver.<br \/>\nL\u00e6g skiverne i rene glas evt. sammen med peberrodsskiver.<br \/>\nKogende lage h\u00e6ldes over og r\u00f8dbederne stilles til k\u00f8l.<br \/>\nlage: 1\/4 l eddike, 150-200 g sukker, 2 nelliker, 5 peberkorn<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Triflis a l \u00b4anglaise<\/strong><\/span><\/p>\n<p>250 g svesker kogesm\u00f8re med 100 g sukker i 2\u00bd dcl vand. Blandes med \u00bd dcl. rom og 50 g smuttede mandler &#8211; afk\u00f8les.<\/p>\n<p>En lagkagebund (bisquitbund) sk\u00e6res i passende tern.<\/p>\n<p>I en portionssk\u00e5l anrettes ternene st\u00e6nket med sherry lagvis med sveskekompotten.<\/p>\n<p>Fl\u00f8deskum p\u00e5 toppen og hakket chokolade som pynt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>TOAST m\/caviar Tynde skiver sm\u00f8rristede br\u00f8d, bel\u00e6ggesmed \u00f8rred- og stenbiderrogn, finthakket l\u00f8g og cremefraiche samt evt. en kvist dild. &nbsp; Skipper labskovs 150-200 g magert, saltet fl\u00e6sk 800-1000 g kalvek\u00f8d (tykkam, bov u. ben, yderl\u00e5r eller mellemsk\u00e6rt) 2\u00bd kg melede kartofler (fx Folva, Estima eller Ukama) 6 store l\u00f8g (750 g) 3-4 laurb\u00e6rblade 20 hvide &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.disciplene.dk\/?p=599\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Snak &#038; \u00c6d 363&#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-599","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\/599","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=599"}],"version-history":[{"count":1,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":600,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/599\/revisions\/600"}],"wp:attachment":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}