{"id":691,"date":"2018-11-29T18:45:30","date_gmt":"2018-11-29T17:45:30","guid":{"rendered":"http:\/\/www.disciplene.dk\/?p=691"},"modified":"2018-11-29T16:43:29","modified_gmt":"2018-11-29T15:43:29","slug":"snak-aed-396","status":"publish","type":"post","link":"https:\/\/www.disciplene.dk\/?p=691","title":{"rendered":"Snak &#038; \u00c6d 396"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><strong>Julesalat m R\u00f8dbeder og Bacon<\/strong><\/span><\/p>\n<p>R\u00f8dbederne koges i en time til m\u00f8re og kommes i koldt vand, skindet smuttes af og de sk\u00e6res i tern.<\/p>\n<p>Bacon i tern eller strimler steges spr\u00f8de.<\/p>\n<p>De hele blade fra julesalat anrettes i stjerneform p\u00e5 en tallerken, r\u00f8dbedeternene anrettes i en lille bunke midtp\u00e5 disse.<\/p>\n<p>Dressing (r\u00f8dvinseddike, knust hvidl\u00f8g og dijonsennep r\u00f8res sammen med lidt salt og kv\u00e6rnpeber, ipiskes nu olivenolie til en passende konsistens\/smag) kommes over<\/p>\n<p>Fordel bacontern og drys med snittet for\u00e5rsl\u00f8g.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Svinek\u00e6ber i Thisted Julebryg med Maste Rodfrugter<\/strong><\/span><\/p>\n<p>K\u00e6berne (2 stk. pr. prs.) krydres med s+p, brune i olie\/sm\u00f8r p\u00e5 en pande og l\u00e6gges p\u00e5 et ovnfad!<\/p>\n<p>4 l\u00f8g i sm\u00e5 tern sauteres m\u00f8re i sm\u00f8r i samme pande, tils\u00e6t en spiseske tomatpure og 1-2 spiseske mel, r\u00f8res sammen og ristes igennem.<\/p>\n<p>Tils\u00e6t \u00bd l kalvefond og \u00bd l julebryg. Dette koges igennem under omr\u00f8ring til en let sauce og kommes over k\u00f8det.<\/p>\n<p>Fadet d\u00e6kkes med stanniol og stilles i en 180 &#8211; 200 g varm ovn i ca. 1 time indtil k\u00e6berne er m\u00f8re.<\/p>\n<p><span style=\"text-decoration: underline;\">Maste Rodfrugter<\/span><br \/>\nKartofler, selleri, persillerod og pastinak koges m\u00f8r uden salt, vandet h\u00e6ldes v\u00e6k.<\/p>\n<p>Mas urterne med en grydeske tils\u00e6t sm\u00f8r, salt og hvid peber og r\u00f8r sammen.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-697\" src=\"http:\/\/www.disciplene.dk\/wp-content\/uploads\/2018\/11\/kaeber-300x229.jpg\" alt=\"\" width=\"300\" height=\"229\" srcset=\"https:\/\/www.disciplene.dk\/wp-content\/uploads\/2018\/11\/kaeber-300x229.jpg 300w, https:\/\/www.disciplene.dk\/wp-content\/uploads\/2018\/11\/kaeber-768x586.jpg 768w, https:\/\/www.disciplene.dk\/wp-content\/uploads\/2018\/11\/kaeber.jpg 900w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Romfromage m. Bromb\u00e6rkompot<\/strong><\/span><\/p>\n<p>\u00bd l fl\u00f8de piskes let og stilles i k\u00f8l.<\/p>\n<p>5 \u00e6ggeblommer piskes til fast skum med en varm sirup (80 g sukker kogt op i \u00bd dcl vand) pisk til massen er afk\u00f8let.<\/p>\n<p>Tils\u00e6t 1 dcl brun rom (smag til med essens) og derefter stivelsen (10 g husblas udbl\u00f8des i koldt vand, h\u00e6ld vandet v\u00e6k og smelt husblassen over middel varme) under omr\u00f8ring<\/p>\n<p>Til sidst vendes den piskede fl\u00f8de i og massen fyldes i forme.<br \/>\nStilles koldt for at stivne.<\/p>\n<p>Dyp formen i varmt vand og vend fromagen ud p\u00e5 et fad.<\/p>\n<p><span style=\"text-decoration: underline;\">Kompot<\/span><br \/>\n100 g sukker koges op med \u00bd dcl vand, n\u00e5r siruppen er blevet tyk, vendes b\u00e6rrene i.<\/p>\n<p>Smages evt. til med rom.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Julesalat m R\u00f8dbeder og Bacon R\u00f8dbederne koges i en time til m\u00f8re og kommes i koldt vand, skindet smuttes af og de sk\u00e6res i tern. Bacon i tern eller strimler steges spr\u00f8de. De hele blade fra julesalat anrettes i stjerneform p\u00e5 en tallerken, r\u00f8dbedeternene anrettes i en lille bunke midtp\u00e5 disse. Dressing (r\u00f8dvinseddike, knust hvidl\u00f8g &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.disciplene.dk\/?p=691\" class=\"more-link\">L\u00e6s videre<span class=\"screen-reader-text\"> &#8220;Snak &#038; \u00c6d 396&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"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-691","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\/691","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=691"}],"version-history":[{"count":6,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/691\/revisions"}],"predecessor-version":[{"id":700,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=\/wp\/v2\/posts\/691\/revisions\/700"}],"wp:attachment":[{"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.disciplene.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}