tag:blogger.com,1999:blog-63647830995491858702024-03-14T00:25:29.700-07:00LivFD´s mat og sånn…livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-6364783099549185870.post-81860862942442201962017-02-25T12:16:00.003-08:002023-02-19T04:36:30.637-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndbAe-M3TCnFrQe4gMtDIfcfu5T2OUAKbpUrgIq4UVntYJed8OzeKG5H8KJHow6SBLJqhtf7WnjrbnA8brCOjyHl5deREjRL1Od1QhDc0lBru2tGLx3h9_jRQdXnF1SVn4tIdDujzYmY/s1600/IMG_9.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndbAe-M3TCnFrQe4gMtDIfcfu5T2OUAKbpUrgIq4UVntYJed8OzeKG5H8KJHow6SBLJqhtf7WnjrbnA8brCOjyHl5deREjRL1Od1QhDc0lBru2tGLx3h9_jRQdXnF1SVn4tIdDujzYmY/s320/IMG_9.jpg" width="320" /></a><br />
<h2 style="text-align: left;">
</h2>
<h2 style="text-align: left;">
<span face=""arial" , "helvetica" , sans-serif">FASTELAVENSBOLLER</span></h2>
<div style="text-align: left;">
<span face=""arial" , "helvetica" , sans-serif"><br /></span></div>
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;"><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">500 g hvetemel</span></span></div>100 gr. smør</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">3,5 dl melk</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">50 gr. gjær</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">100 gr. sukker</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">1 ts. salt</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">1/2 ts. kardemomme</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">1/2 ts. bakepulver</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">1 egg</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">3,5 dl melk</span></span><br />
<span face=""trebuchet ms" , "trebuchet" , "verdana" , sans-serif" style="color: #606060; font-size: x-small;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #444444; line-height: 18px;">.....</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">pisket kremfløte</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">bringebærsyltetøy</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">.......</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">Smelt smøret og tilsett melken. Blandingen skal være 37 grader. Rør inn gjæren. Bland inn de tørre ingrediensene.</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">Eltes sammen til en smidig og lett deig. Sett til forheving ca 30. minutter. </span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">Forvarm ovnen til 250 grader</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">Bak ut bollene. Denne deigen er nok til 16 stk.Legge på bakepapir og etterheves i nye 30 minutter.</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;">Pensle bollene med temperert, pisket egg og stek i ca 10-12 minutter. Avkjøl bollene på en rist og del dem deretter i to. Fyll med stivpisket krem og litt syltetøy. Tilslutt - et lett meisdryss over.</span></span><br />
<span face=""arial" , "helvetica" , sans-serif" style="color: #444444; font-size: x-small;"><span style="background-color: white;"><br /></span></span></div>
livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-82153790533789777302017-02-12T08:07:00.002-08:002017-02-12T08:07:42.170-08:00VANNBAKKELS<div dir="ltr" style="text-align: left;" trbidi="on">
Jeg ble inspirert av å se på kakekrigen - så her er mine første vannbakkels.<br />
<br />
<span id="goog_256575319"></span><span id="goog_256575320"></span>Forvarm stekeovnen til 200 grader.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAxZqWUlRGjr9fHeM0j8qhBeU1g_CX2VNm8QRWrPu4yLaKTDmgOp_xeo6cnbwt8lVcR_aEZLcXFJTVBNKdqyIfm8FsHOWV-X4luBJ44qDwdV6g2qRYYTSV1tqdW7wYrxJ6Cw7gZeDM3c/s1600/3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAxZqWUlRGjr9fHeM0j8qhBeU1g_CX2VNm8QRWrPu4yLaKTDmgOp_xeo6cnbwt8lVcR_aEZLcXFJTVBNKdqyIfm8FsHOWV-X4luBJ44qDwdV6g2qRYYTSV1tqdW7wYrxJ6Cw7gZeDM3c/s400/3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ferdigstekte - klare til pynting</td></tr>
</tbody></table>
1,25 dl vann<br />
60 gr. smør<br />
1/4 ts. salt<br />
80 gr. hv.mel<br />
3 egg<br />
Kok opp vann, smør og salt, bruk lokk. Ta kjelen av plata og rør inn hv.mel. Avkjøl litt. Rør inn eggene, ett av gangen. Deigen er blitt glatt og seig. Bruk en sprøytepose, bakepapir på stekebrettet.<br />
Stekes i 20-25minutt. Etter 20 minutt slo jeg av varmen, lot baksten stå 5 min. før jeg tok dem ut.<br />
<br />
Fyll med vaniljekrem og melisdryss.<br />
Det enkle er ofte det beste<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VDV_svI-1nogQcMmqdOtmZjgkccyi9X3NlAuiTP_XYY-l1cztHM5nA1_DHMtwdiS056ooYGAegz9-JvX5Y-2lBu88k0LCOZ_VJHCMRBVw9OnuvMiaMSQ2IqgnoEHUKjRRTZsPe0yPmE/s1600/1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2VDV_svI-1nogQcMmqdOtmZjgkccyi9X3NlAuiTP_XYY-l1cztHM5nA1_DHMtwdiS056ooYGAegz9-JvX5Y-2lBu88k0LCOZ_VJHCMRBVw9OnuvMiaMSQ2IqgnoEHUKjRRTZsPe0yPmE/s400/1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDqINIgiAXLWvc1QE59bQoCwhBUmCkbaX1Lo_7IQCuS_yKFCz7_1HttOFcemE9AO9sDvr82tkL0mROahaSUd9kQ4begRsClZbcdKEfWedzEcLnKkQRkz2YU7nu5-_22WFluKz3lx4FSA/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDqINIgiAXLWvc1QE59bQoCwhBUmCkbaX1Lo_7IQCuS_yKFCz7_1HttOFcemE9AO9sDvr82tkL0mROahaSUd9kQ4begRsClZbcdKEfWedzEcLnKkQRkz2YU7nu5-_22WFluKz3lx4FSA/s400/2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hjertelig velbekomme</td></tr>
</tbody></table>
<br /></div>
livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-84666191183786539732016-12-15T08:46:00.002-08:002017-02-26T02:23:46.063-08:00Sandkaker med mandler, havregryn og havrekli<div dir="ltr" style="text-align: left;" trbidi="on">
Sandkaker med landler, havregryn og havrekli - en bittelitt sunnere variant<br />
<br />
250 gr. smør<br />
190 gr. melis<br />
1 egg<br />
325 gr. hv.mel<br />
25 gr. lettkoket havregryn<br />
25 gr. havrekli<br />
60 gr. skollede evt. uskollede mandler, males med foodprossesor<br />
<br />
<br />
Rør smør og melis hvitt, tilsett 1 egg, malte mandler og hv.mel, havregryn og havrekli<br />
Forme deigen og dekk den til med plast. Settes kaldt (kjøleskap) til neste dag.<br />
<br />
Forvarm ovnen til 180 grader.<br />
Trykk deigen ut i (smurte former, dersom du har gamle former som må smøres). Sandkakene stekes på brett til de er gyldne i ca 15 minutter.<br />
<br />
Avkjøles og løsnes fra formene.<br />
<br />
Oppbevares i tett kakeboks med lokk.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIILz-uYEDnZjB-cgMUmA16UQtVtNRRp84NDGLsg2ZMZoEQF9Hp8gXnCgqArUnycscIj6m3ITi1F5hWU9u7A6xPpvpJ9zr7xLKNWhBvA0KNHTc9Xts_DGkimwa-daAWVMtbNPtxbUzG8/s1600/IMG_5918+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIILz-uYEDnZjB-cgMUmA16UQtVtNRRp84NDGLsg2ZMZoEQF9Hp8gXnCgqArUnycscIj6m3ITi1F5hWU9u7A6xPpvpJ9zr7xLKNWhBvA0KNHTc9Xts_DGkimwa-daAWVMtbNPtxbUzG8/s400/IMG_5918+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smørefrie former - perfekt resultat</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZOu3Ysk8G9XqpnntEHyk8_CiG8fOVwsRWdkdo06g8ChQ9If0vVYpkXYcmODUFQQagzuAK1Dm7R3fE-RELMzaDAkgb1rPAMzOQrerrL2cpeuLAnqeHcOQrjDlyKyuCxfTtx2KfzhFLHU/s1600/IMG_5919+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZOu3Ysk8G9XqpnntEHyk8_CiG8fOVwsRWdkdo06g8ChQ9If0vVYpkXYcmODUFQQagzuAK1Dm7R3fE-RELMzaDAkgb1rPAMzOQrerrL2cpeuLAnqeHcOQrjDlyKyuCxfTtx2KfzhFLHU/s400/IMG_5919+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serveres med kem og fruk/nøtter</td></tr>
</tbody></table>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-23176903303645987162016-12-12T11:14:00.003-08:002016-12-12T11:14:50.651-08:00Tid for pepperkaker<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Pepperkakedeig</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKwKv6MPQVabX32w5XFjq0W_cNnX03iRsWYuASECTGP_lhz-t81lcwVXlwrFaeRkhXU6mG1UOwEVhkzh1XlW0TlQQKBtXJem7ISrN17qnwOeJEAN-cKR_3ff-eHbG8JD01ytnB3tgfWM/s1600/IMG_1839+kopi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKwKv6MPQVabX32w5XFjq0W_cNnX03iRsWYuASECTGP_lhz-t81lcwVXlwrFaeRkhXU6mG1UOwEVhkzh1XlW0TlQQKBtXJem7ISrN17qnwOeJEAN-cKR_3ff-eHbG8JD01ytnB3tgfWM/s400/IMG_1839+kopi.jpg" width="400" /></a></b></div>
<br />
150 g. smør<br />
2 dl. sukker, brunt eller hvitt<br />
2 dl. sirup<br />
2 ts. kanel<br />
2 ts. ingefær<br />
1/2 ts. malt nellik<br />
1 ts. kardemomme<br />
3 dl. melk 1 egg<br />
2 ts. natron<br />
ca. 1 kg. hv.mel<br />
<br />
Smelt smøret, sukkeret og sirupen over svak varme. Rør i krydderet og melken og avkjøl. Visp i egget. Bland natron i litt av melet og rør inn melet, litt av gangen. La deigen stå kjølig til neste dag.<br />
<br />
Forvarm ovnen til 175 grader.<br />
<br />
Elt deigen smidig på bakebordet og kjevle den ut i ca 5 mm tykke. Stekes i 12-15 minutt, men pass på stekingen i siste minutt.<br />
<br />
Avkjøl figurene og pynt med konditorfarge eller galsur og evt. nonstopp sjokolade eller annen pynt.<br />
Lager du hull i figurene når de er varne og nystekte kan du trekke en sløyfe gjennom og henge dem opp til pynt.<br />
<br />
Glasur<br />
melig, 1 eggehvite og noen dråper eddik.</div>
livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-45424613074635465852016-10-30T01:33:00.000-07:002016-10-30T01:33:09.626-07:00Lyse muffins<div dir="ltr" style="text-align: left;" trbidi="on">
2 egg<br />
2 dl. sukker<br />
125 gr. smeltet smør<br />
1 dl. H-melk<br />
3 ,5 dl. hv.mel<br />
1,5 ts. bakepulver<br />
1 ts.vaniljesukker<br />
<br />
--<br />
<br />
Om du vil ha sjokolademuffins kan du blande inn 2 ss. kakao i røren<br />
<br />
Forvarm stekeovnen til 190 grader<br />
Bruk vanlige muffinsformer. 12 stk.<br />
Visp egg og sukker til eggedosis. Smelt smør og bland med melken.<br />
Det tørre blandes i til slutt.<br />
<br />
Fordel røren med to spiseskjeer - i formene.<br />
Stek i ca 20 min.<br />
<br />
Pynt med glasur av melis og melk. Bruk konditorfarge og strøssel til dekor.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOXFqNhG4rq3qqyy5E6D7T5pjAxWxpgSJQCGzqoJeMPmD9b5oBAqcSsRCo6bfp-iOg2RtDI5U0SBQUuF-X8uRGzX7Vb6ETfZ-TFBakdWoc0Wpc1lsZBuJ-Tj0fn4VBG5Tx1CqrDc3VGc/s1600/IMG_9374+kopi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOXFqNhG4rq3qqyy5E6D7T5pjAxWxpgSJQCGzqoJeMPmD9b5oBAqcSsRCo6bfp-iOg2RtDI5U0SBQUuF-X8uRGzX7Vb6ETfZ-TFBakdWoc0Wpc1lsZBuJ-Tj0fn4VBG5Tx1CqrDc3VGc/s400/IMG_9374+kopi.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE4EYvbtIwl3-MH2ZVkSR9xfxiQ2t9UXS1miKwrPdwqfrZif0dw3uHLcj3vDnAvdPR_E3HULbDtdrquno36qnGsRJCqkOPoufl0H5e2TQUfSVzsaMdXVdeaUC5zkaajq9EIrtQHwypYQ/s1600/IMG_9341+%25281%2529+kopi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmE4EYvbtIwl3-MH2ZVkSR9xfxiQ2t9UXS1miKwrPdwqfrZif0dw3uHLcj3vDnAvdPR_E3HULbDtdrquno36qnGsRJCqkOPoufl0H5e2TQUfSVzsaMdXVdeaUC5zkaajq9EIrtQHwypYQ/s400/IMG_9341+%25281%2529+kopi.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ08pwr9SfR0FidlWr_G_FngqhJKXoCbm_MST47ghvvuDSLusNpvVSWhQNEiGnZQf_2zLcxzBfCIs7i1Oz35k2ai2RQpC-FmmhXv1uxShfMG-j3e_o4uAKdOQ-Wx_8xb9L6F3HpaaCPY/s1600/IMG_9346+kopi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ08pwr9SfR0FidlWr_G_FngqhJKXoCbm_MST47ghvvuDSLusNpvVSWhQNEiGnZQf_2zLcxzBfCIs7i1Oz35k2ai2RQpC-FmmhXv1uxShfMG-j3e_o4uAKdOQ-Wx_8xb9L6F3HpaaCPY/s400/IMG_9346+kopi.jpg" width="400" /></a></div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-26171684065949140882016-09-22T01:02:00.001-07:002016-09-22T01:02:24.019-07:00September - tid for FÅRIKÅL <div dir="ltr" style="text-align: left;" trbidi="on">
September - tid for fårikål<br />
1,5 kg. lammekjøtt<br />
1,5 kg. hodekål<br />
3 ss. hv.mel<br />
2,5 ts salt<br />
5 ts. hel pepper<br />
5 dl. vann<br />
<br />
Skjær hodekålen i båter. Legg lagvis kjøtt og kål i kjelen. Start med kjøtt nederst med fettsiden ned. Strø lagvis salt, pepper og hv.mel mellom lagene. Hell vann over.<br />
Kok opp, skru ned varmen og la det stå og trekke ved svak varme til kjøttet er mørt. (2-3 timer)<br />
<br />
Serveres med kokte poteter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2TLUy6bh4ZsHSMSxiS9lC8Uve7x9GJeJo-yzjvAwGWMHp39mpX7ToYRueRzABqA8LCYBLnzUxtQFjldYP6IvpCZ9yTXBVshe1CZMAqlxSe38F1-nfkKaC3az6ynwv62w8AJLK82Ih2E/s1600/FERDIG.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2TLUy6bh4ZsHSMSxiS9lC8Uve7x9GJeJo-yzjvAwGWMHp39mpX7ToYRueRzABqA8LCYBLnzUxtQFjldYP6IvpCZ9yTXBVshe1CZMAqlxSe38F1-nfkKaC3az6ynwv62w8AJLK82Ih2E/s400/FERDIG.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vel bekomme</td></tr>
</tbody></table>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgijYVFdH3UVHyHNBLHhG72nsJxjn4rgdQCY0dLWarVI-bNU8-NNUiXf1ZMpao_V4FEMM2WY7EzLjo8VT5WCqEBlKn98MmDJhaLFWTb1oEnLuKBTYXqn_U9fdwbZhrQLSkYUPnm2i3dJE/s1600/glass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgijYVFdH3UVHyHNBLHhG72nsJxjn4rgdQCY0dLWarVI-bNU8-NNUiXf1ZMpao_V4FEMM2WY7EzLjo8VT5WCqEBlKn98MmDJhaLFWTb1oEnLuKBTYXqn_U9fdwbZhrQLSkYUPnm2i3dJE/s320/glass.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcylYabW8bYlzJQwyXrhRx4b-qkPhYy8-3lqG2SsKEjo3vzVmE7B3elG37Iig4o9-aMAX2GpTI2GmRyQXv9568Eu4sVzu29zkj-C7dMFkm2tkvBtTWiSHg8ORMlGPleoXSkto4nw8D9d8/s1600/pepper.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcylYabW8bYlzJQwyXrhRx4b-qkPhYy8-3lqG2SsKEjo3vzVmE7B3elG37Iig4o9-aMAX2GpTI2GmRyQXv9568Eu4sVzu29zkj-C7dMFkm2tkvBtTWiSHg8ORMlGPleoXSkto4nw8D9d8/s320/pepper.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Man kan bruke "boil in bag" om nam ikke vil ha hele pepper i maten</td></tr>
</tbody></table>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-2245800705965060312016-09-04T03:26:00.000-07:002016-09-14T13:20:01.755-07:00Hjemmelaget grovbrød med brunost ....mmm<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
GROVBRØD<br />
<div>
Bruk kjøkkenmaskin, eller en stor bakebolle i rustfritt stål.</div>
<div>
Start med ca.1,8 liter. varmet vann, i 2,5 ts. salt, 2,5 dl. syrnet melk, 3 dl rapsolje. Pass på at dette nå innehar en temperatur på ca 38-40 grader. </div>
<div>
<br /></div>
<div>
3 dl. helkorn</div>
<div>
2 dl. kruska kli</div>
<div>
2,5 dl. hvetekli</div>
<div>
4 dl. havregryn (lettkokte)</div>
<div>
2 dl. sesamfrø</div>
<div>
Alt dette helles inn i væsken. La stå og svelle i ca. 15 minutter.</div>
<div>
<br /></div>
<div>
<div>
2pk. gjær (ikke trørrgjær) smuldres i biter og legges i en skål. Hell over 2 ss. sukker. La stå til gjæren er løst opp. Hell over i væsken.</div>
<div>
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<div>
</div>
</div>
<div>
5 dl. sammalt rug</div>
<div>
5 dl. sammalt hvete.</div>
<div>
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<div>
Eltes sammen til en glatt og fin deig. Om deigen er for fast, bruk mer væske (lunkent vann), er den for løs, benytt havregryn som "lim". Jeg passer på at deigen ikke er for tørr.</div>
<div>
Eltes i 10 minutter. Settes til heving under et klede. Slå ned deigen 2-3 ganger. Ellers blir det lett gjærsmak av brødene.</div>
<div>
<br /></div>
<div>
Bak ut. Del deigen i fire like emner. Bakes ut på en bakematte. Jeg bruker litt hv.mel for at deigen ikke skal "lime" seg fast til underlaget.</div>
<div>
Smør en langpanne med litt smeltet margarin. Legg brødene i. Sett til etterheving i ca 30 minutter.</div>
<div>
Forvarm stekeovnen til 225 grader.</div>
<div>
Sett formen i nederste rille i ovnen, stekes i ca 15 minutter. Skru ned varmen til ca 190 grader. Stek brødene i ytterligere 30-35 minutter.</div>
<div>
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<div>
Ta ut av ovnen, og legg på en rist til avkjøling, med et klede over !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUK7CcIz4cfmEIwT_NfU5QBnIQoq0T8L_1nf6bG8ArkyzZYX1foxmnWN67N_njk6V_HddfuGsuOEzOnBxGVT3cvoUYyDL6O7fXGL_hEvvxaUigkWCUqwHZvOxB0MeXXCvdgnd_CHJnP4/s1600/IMG_6591+kopi+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUK7CcIz4cfmEIwT_NfU5QBnIQoq0T8L_1nf6bG8ArkyzZYX1foxmnWN67N_njk6V_HddfuGsuOEzOnBxGVT3cvoUYyDL6O7fXGL_hEvvxaUigkWCUqwHZvOxB0MeXXCvdgnd_CHJnP4/s400/IMG_6591+kopi+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">med brunost....mmmmm</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ9-G3rfY4jycUTbB1vqa5aS8YzlF7-dn4eqC0r-7l6IYdl6cUj8IW02LNxI9a7jE4TIDPse6RmEXD6xxgBq6KxQCKZYEslqUxuow40JAylh6IzPDZPjL0xew-IkOfp63nmZn7kz9_ZI/s1600/IMG_3671+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ9-G3rfY4jycUTbB1vqa5aS8YzlF7-dn4eqC0r-7l6IYdl6cUj8IW02LNxI9a7jE4TIDPse6RmEXD6xxgBq6KxQCKZYEslqUxuow40JAylh6IzPDZPjL0xew-IkOfp63nmZn7kz9_ZI/s400/IMG_3671+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">til heving</td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrolfVpl3EBAkIqx0UdcwPwa-qkezsYOH7U4CVO9zu7kVvGyz5-Dd08NFN9zyK0gyk5KGdp8R87sfv7ejOyCRu04xt8BCMIaiuo7CR76pFwHF8_CNZrL3Hl-eUzacLoS1DvgEaaBIXWw/s1600/IMG_3677+kopi+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrolfVpl3EBAkIqx0UdcwPwa-qkezsYOH7U4CVO9zu7kVvGyz5-Dd08NFN9zyK0gyk5KGdp8R87sfv7ejOyCRu04xt8BCMIaiuo7CR76pFwHF8_CNZrL3Hl-eUzacLoS1DvgEaaBIXWw/s400/IMG_3677+kopi+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ferdig resultat</td></tr>
</tbody></table>
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</div>
livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-56383788159361278462016-08-21T10:37:00.003-07:002016-08-21T10:51:24.264-07:00høst - da smaker det fortreffelig med vaniljekrem-eplekake<div dir="ltr" style="text-align: left;" trbidi="on">
100 gr smør - smeltes i en kasserolle til det er lyst nøttebrunt - sett til avkjøling<br />
4 egg og 3 dl sukker piskes til eggedosis<br />
2 dl. kulturmelk - blandes i eggedosisen sammen med avkjølt smør<br />
6 dl. hv.mel og 2 ts. bakepulver. Alt røres inn.<br />
Hell røren i en liten langpanne, bruk bakepapir i bunn.<br />
<br />
1 pose vaniljesaus blandes med 2 ss. sukker og 2,5 dl melk. Kok opp under omrøring og sett til kjøling.<br />
<br />
Bre vaniljekremen over kaken i langpannen.<br />
<br />
Rens 5-6 syrlige epler og del disse i båter. Båtene vendes i 1 dl sukker, 2 ss kanel og 1/2 ts malt nellik.<br />
<br />
Stikk eple-båtene ned i vaniljekremen og stek kaken i ca 45 minutter i forvarmet stekeovn 175 grader.<br />
<br />
Serveres med krem eller is - eller bare en kopp te :)<br />
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-1041404126507684502016-07-03T02:14:00.001-07:002016-07-03T02:14:38.108-07:00Pannekaker med blåbær - sommerlig deilig <div dir="ltr" style="text-align: left;" trbidi="on">
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Hva smaker vel bedre enn pannekaker med blåbær en deilig julidag</div>
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1 egg</div>
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3/4 dl skummet melk</div>
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en knivsodd salt</div>
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1/4 ts. bakepulver</div>
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1 ss sukker</div>
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hv.mel - til passe tynn, flytende røre</div>
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<div style="text-align: center;">
La røren svelle i ca 30 minutter. Stekes til de er gyllen brune.</div>
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Server med blåbær (hele eller rørt)</div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-89465400836590124672016-06-26T12:45:00.000-07:002016-06-26T12:45:46.953-07:00Rabarbra og ananaskake i en drøm av kokosmarengs<div dir="ltr" style="text-align: left;" trbidi="on">
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Rabarbra - ananas og kokosmarengs i skjønn forening</div>
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RABARBRA- OG ANANASKOMPOTT</div>
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Først lager jeg kompott bestående av </div>
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200 gr rabarbra i biter</div>
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200 gr ananas i biter </div>
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100 gr. sukker</div>
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Kok opp uten tilsentning av vann. </div>
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La den småkoke i ca 10 minutt under stadig omrøring.</div>
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Avkjøl.</div>
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KOKOSMARENGS</div>
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2 eggehviter </div>
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1 dl. sukker</div>
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4 dl. kokos</div>
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KAKEN</div>
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200 gr,smør</div>
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150 gr sukker</div>
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røres luftig og hvitt</div>
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tilsett</div>
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1 egg og 2 eggeplommer</div>
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rør godt</div>
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tilsett 1,3 dl melk </div>
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1 ts. bakepulver</div>
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250 gr. hv.mel</div>
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75 gr. kokos</div>
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dette blandes inn og røres til deigen er glatt og fin.</div>
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Kle en springform, 27cm, med bakepapir. </div>
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Hell i deigen og stek i ca 20 min. på 175 grader.</div>
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Ta ut kaken</div>
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Bre over kompotten og til slutt marengsen.</div>
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Stek i ytterligere 10 min til kaken er gyllen på toppen.</div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-71080813300272107862016-05-09T02:56:00.000-07:002016-12-12T11:31:25.287-08:00Kransekake til 17-mai og konfirmasjon<div dir="ltr" style="text-align: left;" trbidi="on">
500 gr. mandler<br />
500 gr. melis<br />
4 eggehviter<br />
-<br />
stekes ca 10-12 min, 200 grader<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEpNsspyd6dcrnYwkmQsScf4qkWy-mLXEdPqH5uKWEhYeF9VU-2UQq36Tl1VcIM_WutigUHYQ0p4EKJZGZ3Xw82I19ChE_v-dOx3AotVEwZUTkt1okfhh_VxD86BLrbZOazNZlF3t5Jc/s1600/YFKO2895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEpNsspyd6dcrnYwkmQsScf4qkWy-mLXEdPqH5uKWEhYeF9VU-2UQq36Tl1VcIM_WutigUHYQ0p4EKJZGZ3Xw82I19ChE_v-dOx3AotVEwZUTkt1okfhh_VxD86BLrbZOazNZlF3t5Jc/s400/YFKO2895.jpg" width="343" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIWTZYJFQRoigRceDu1U5Uxq8HlegZQqlnCEzLXY_ZOfOFA_1FDRqZgAjTHn1PYkTHA6gZJfRenmqWHPOSr_udI53gHpO4q8L9E4EuR2EqUSm5_skyxdiVX9R7OQfz-9CQHKlmEdJCwQ/s1600/IMG_1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIWTZYJFQRoigRceDu1U5Uxq8HlegZQqlnCEzLXY_ZOfOFA_1FDRqZgAjTHn1PYkTHA6gZJfRenmqWHPOSr_udI53gHpO4q8L9E4EuR2EqUSm5_skyxdiVX9R7OQfz-9CQHKlmEdJCwQ/s320/IMG_1192.JPG" width="320" /></a></div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-47859479521210052662016-05-04T13:45:00.000-07:002016-05-04T13:45:04.164-07:00Reker med ris og karrisus<div dir="ltr" style="text-align: left;" trbidi="on">
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Til 2 porsjoner</div>
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1 stk. boil-in-bag Uncle Ben Jasmin ris - trekkes i 10 min.</div>
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600 gr. ferske reker (renses)</div>
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Karrisaus</div>
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2 ss. margarin</div>
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3 ss. hv.mel</div>
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2-3 ts. karri</div>
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4 dl. h-melk</div>
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litt salt</div>
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Jeg synes det er godt med noen rosiner til </div>
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-</div>
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Lett å lage - lett å like</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYO79gtg1EWM6F2-Aj-qpiTGa7HUhV5uWzquph0AetEHPTIyxV7ihlkfhJq9h-B-K9dEcaihh8_hwDyI_UDparah3pOamnkISWGRCppGjdAKU2udG_0rC_nok9FjLMZ-tenQwyCZfDzg/s1600/IMG_1658+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYO79gtg1EWM6F2-Aj-qpiTGa7HUhV5uWzquph0AetEHPTIyxV7ihlkfhJq9h-B-K9dEcaihh8_hwDyI_UDparah3pOamnkISWGRCppGjdAKU2udG_0rC_nok9FjLMZ-tenQwyCZfDzg/s400/IMG_1658+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nytes ute i deilig mai-sol</td></tr>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-51208079676773687722016-04-24T13:41:00.002-07:002016-04-24T13:41:20.388-07:00SJOKOLADEKAKE MED BANANER<div dir="ltr" style="text-align: left;" trbidi="on">
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DENNE KAKA ER FANTASTISK GOD</div>
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til en formkake trenger du</div>
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3 overmodne bananer, </div>
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110 gr. smeltet smør</div>
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1 egg</div>
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110 gr. brunt sukker</div>
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1 ts, vaniljesukker</div>
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1 ts. natron</div>
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1/4 ts. salt</div>
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130 gr. hv.mel</div>
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50 gr. kakao</div>
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125 gr kokesjokalde i små biter</div>
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Rør alt sammen og stek i kakeform i 180 grader i ca 30 min, eller til kaken er gjennomstekt. Bruk en strikkepinne og se at det ikke henger deig på. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwlkiZBOmj0mlAjaPZbx3RnN7f0sSJZbDsXTCTLsF9nsM-1LKKy5za6XYYm7oF2Zl831s87EgipFwh3z-67-SkfHhKV4MVXiY3L2Lr6TjInurQ-vz0oeBiesn6ZS26yk0-KQStjjowJM/s1600/IMG_1215+kopi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwlkiZBOmj0mlAjaPZbx3RnN7f0sSJZbDsXTCTLsF9nsM-1LKKy5za6XYYm7oF2Zl831s87EgipFwh3z-67-SkfHhKV4MVXiY3L2Lr6TjInurQ-vz0oeBiesn6ZS26yk0-KQStjjowJM/s320/IMG_1215+kopi.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlA_Js1Zwm6yCZUEmaSfTE_Ze24-pFiqlZH1SZbaWKwi_TXLIWxYtUgNAkBlkzJ5bCSB_JCca92O212-JhN3GaOneKGmWsRmYKf9l6QJSnWoClVLm8yossNXyCAgY990EXNqtRgxo_2g/s1600/IMG_1232+kopi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlA_Js1Zwm6yCZUEmaSfTE_Ze24-pFiqlZH1SZbaWKwi_TXLIWxYtUgNAkBlkzJ5bCSB_JCca92O212-JhN3GaOneKGmWsRmYKf9l6QJSnWoClVLm8yossNXyCAgY990EXNqtRgxo_2g/s320/IMG_1232+kopi.jpg" width="320" /></a></div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-34757520783500377352016-04-10T19:30:00.000-07:002016-04-10T10:51:01.164-07:00Sitrusmarmelade<div dir="ltr" style="text-align: left;" trbidi="on">
MARMELADE AV SITRUSFRUKTER - SMAKER FORTREFFELIG PÅ NYSTEKTE SCONS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nEFDLo0e-d2EOkSMYaho-4uQtd3mxklAh3sM6aJ0p2pKpbQDaOrXjrASWz4obiO9vFMIwPD7Jw4MmgHQ3UAM2e1ZKSZYs4SgLLLOiAsQryDsDSw33_yG5eFiLoXB1AiIbh_1D1SGzns/s1600/IMG_0372+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nEFDLo0e-d2EOkSMYaho-4uQtd3mxklAh3sM6aJ0p2pKpbQDaOrXjrASWz4obiO9vFMIwPD7Jw4MmgHQ3UAM2e1ZKSZYs4SgLLLOiAsQryDsDSw33_yG5eFiLoXB1AiIbh_1D1SGzns/s400/IMG_0372+copy.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbMFZxeKE6vwDa8yUxDILhDjeQ7g6-w__CcJsEh-xkXoMSeyq1rvB_R7ATmHl7Iqlp-ASvtJM6vQ8k1LENmVmWeepqz6l28a_c-8v0lX6XWe-xA73mqmsxzKpYBIDHLGamkgsqNay3Qs/s1600/IMG_0341+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbMFZxeKE6vwDa8yUxDILhDjeQ7g6-w__CcJsEh-xkXoMSeyq1rvB_R7ATmHl7Iqlp-ASvtJM6vQ8k1LENmVmWeepqz6l28a_c-8v0lX6XWe-xA73mqmsxzKpYBIDHLGamkgsqNay3Qs/s400/IMG_0341+copy.jpg" width="400" /></a><br />
1 grapefrukt<br />
1 sitron<br />
6 økologiske appesiner<br />
2 grønne epler m/skall<br />
1 lime<br />
1 pk. aprikoser<br />
1 dl vann+kjerner av sitrusfrukt kokes i 10 min. Siles, tilsettes<br />
<br />
Når dette har kokt i 11/2 time, tilsettes 11/2 kg farin, røres godt ut. 1 ts. sitronsyre.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8H8s00s_7eI07Wfn2SsYbZIQX5Johf_TK-fZkFOQT3q6VBKlzwCVWs4MF6YLUwduxdokap1PSj1gDQpsC4xdnVyWBcSrphLT7VS9k64IGtuROybXdB-P2rQF-MZiMf-VIYLzCZavko4/s1600/IMG_0462+copy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8H8s00s_7eI07Wfn2SsYbZIQX5Johf_TK-fZkFOQT3q6VBKlzwCVWs4MF6YLUwduxdokap1PSj1gDQpsC4xdnVyWBcSrphLT7VS9k64IGtuROybXdB-P2rQF-MZiMf-VIYLzCZavko4/s320/IMG_0462+copy.jpg" width="320" /></a>1 pk. (25 gr.) gelantinpulver + 16 ss. vann står i en liten bolle i 10 min. og tilsettes massen.<br />
Fylles på rene glass.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjB9UG0l3Ure0cXhuBHiWie9ypZjoe1rgqMunoyLHYYitQdUND7QPqTOzQY0c_p1cYgIiNtn21a_YSo2zJBQRhrLZtKua0LAVTJsRkbMKf_0706P8ukLMTazYtBPUgT_wDlWiIpHgatk/s1600/IMG_0336+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjB9UG0l3Ure0cXhuBHiWie9ypZjoe1rgqMunoyLHYYitQdUND7QPqTOzQY0c_p1cYgIiNtn21a_YSo2zJBQRhrLZtKua0LAVTJsRkbMKf_0706P8ukLMTazYtBPUgT_wDlWiIpHgatk/s1600/IMG_0336+copy.jpg" width="320" /></a><br />
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com2tag:blogger.com,1999:blog-6364783099549185870.post-58587131235318422052016-04-02T10:07:00.000-07:002017-02-26T02:45:16.931-08:00Franske makroner med appelsin curd<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGJvQsYT6EjjRpTmhETkdXclXq6prGbixX7EpFSmrqX0nvkF15I8RQJV_uRl6RBHm6vprs4-oS4ycpd9mhBf4vlt8xVY_5PqYpcZnzIknQvdmYBcTovLoS3BaFDOnsqWgKsnO82x10s0/s1600/IMG_0258+kopi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGJvQsYT6EjjRpTmhETkdXclXq6prGbixX7EpFSmrqX0nvkF15I8RQJV_uRl6RBHm6vprs4-oS4ycpd9mhBf4vlt8xVY_5PqYpcZnzIknQvdmYBcTovLoS3BaFDOnsqWgKsnO82x10s0/s320/IMG_0258+kopi.jpg" width="320" /></a>Mmm dette er deilig. Prøvde meg på franske makroner fylt med appelsin curd.<br />
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For å lage disse trenger du:<br />
240 gr. melis<br />
140 gr. finmalte mandler (jeg har ikke skoldet dem)<br />
3 stk. eggehviter<br />
litt konditorfarge i ønsket valør<br />
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Forvarm stekeovnen til ca 140 grader<br />
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Mal mandlene til tynt mel. Bland sammen finmalte mandler, melis.<br />
Stivpisk eggehviten. Bland nå inn de tørre ingrediensene i den stivpiskede eggehviten. Tilsett litt konditorfarge etter ønsket farge. (Du kan også benytte sukkerkulør)<br />
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Dekk to stekebrett med bakepapir. Legg røren etter ønsket størrelse på bakepapiret. Det må være 2-3 cm mellom dem på brettet så de ikke smelter sammen under steking. La makronene stå i 15 min i romtemperatur. Da får de en fin hinne utenpå. De små makronene skal steke i ca 10-12 minutter midt i ovnen.<br />
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La makronene hvile på rist etter steking. Fyll med smørkrem med ønsket smak.<br />
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Jeg lagde en sitrus curd.<br />
<br />
4 eggeplommer<br />
150 gr. sukker<br />
120 gr. sitrussaft (jeg brukte en appelsin)<br />
revet skall av en appelsin<br />
sitrondråper<br />
100 gr mykt smør i terninger<br />
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Kok opp en kjele vann<br />
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Hell alle ingrediensene i en stålbolle. Sett denne over vannbad. Rør godt til kremen tykner. Rør inn smøret, litt etter litt.<br />
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Sett smørkremen kaldt, helst til neste dag.<br />
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Fyll kakene og server.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihblCrAhV_tDznwl6E3po05u3E5BMyPQKeJ6Q2lX-C06VwE8dR1vbE6VLkjenHpv6Fg-JZKls_DMP6z5mJQk-lkVAndXebupv2GGkoWYXPLODFilsWwSjCKmR60jXTSmhQYrqL-qi29Zw/s1600/bla%25CC%258Aveiskake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihblCrAhV_tDznwl6E3po05u3E5BMyPQKeJ6Q2lX-C06VwE8dR1vbE6VLkjenHpv6Fg-JZKls_DMP6z5mJQk-lkVAndXebupv2GGkoWYXPLODFilsWwSjCKmR60jXTSmhQYrqL-qi29Zw/s400/bla%25CC%258Aveiskake.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6oQUhUsIaEfOmN4qtAdJ594tgr1IXUK1rVNyAmGO_P62GtrSGSUKkqVbsd6WJX_kYVkU_ZwFGzI16pPBGsfNE41WX9WWKCFQ4opMPvH1DsEwIuECm1S3OzQwxd8KT38WdyIwY-nJJLQ/s1600/IMG_0209+kopi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6oQUhUsIaEfOmN4qtAdJ594tgr1IXUK1rVNyAmGO_P62GtrSGSUKkqVbsd6WJX_kYVkU_ZwFGzI16pPBGsfNE41WX9WWKCFQ4opMPvH1DsEwIuECm1S3OzQwxd8KT38WdyIwY-nJJLQ/s400/IMG_0209+kopi.jpg" width="400" /></a></div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-79021929985675995972016-03-31T09:42:00.000-07:002016-03-31T02:06:41.029-07:00LivFD´s matpakkebrød - hjemmebakt og deilig saftig, fullt av fiber<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4TAQTIzzQ_x_P4iYY9dD-s-nT2khKzosU2Wb6Nlg3ZuOLf_5WUQ1_apqvhhmR2QdOOIcbpefDqmaX0rlt3uOgun_Cf7JQIZRPrVA2bv4JCyetGYG21qdkgyVznOO2TFiGlTpUMQIH2k/s1600/IMG_9603+copy.jpg" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4TAQTIzzQ_x_P4iYY9dD-s-nT2khKzosU2Wb6Nlg3ZuOLf_5WUQ1_apqvhhmR2QdOOIcbpefDqmaX0rlt3uOgun_Cf7JQIZRPrVA2bv4JCyetGYG21qdkgyVznOO2TFiGlTpUMQIH2k/s400/IMG_9603+copy.jpg" width="400" /></a></div>
<span style="text-align: justify;">15 dl hv. mel</span><br />
<span style="text-align: justify;">3 dl. ruggryn</span><br />
<span style="text-align: justify;">3 dl. havregryn</span><br />
<span style="text-align: justify;">2 dl. hvetekli</span><br />
<span style="text-align: justify;">3 dl. sammalt grov hvete</span><br />
<span style="text-align: justify;">1 dl. gresskarkjærner</span><br />
<span style="text-align: justify;">2 bs. salt</span><br />
<span style="text-align: justify;">2 pk. gjær, (100 gr.fersk)</span><br />
<span style="text-align: justify;">2 bs. sukker</span><br />
<span style="text-align: justify;">9 dl. vann</span><br />
<span style="text-align: justify;">3,5 dl kefir</span><br />
<span style="text-align: justify;">1,5 dl. rapsolje </span><br />
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Bland alle tørre ingredienser og hell i en bakebolle. Lag en grop i midten. </div>
Smuldre gjæren i en kopp og tilsett sukker. La dette stå til gjæren blir flytende. Varm opp all væsken til 37 grader. Hell gjærblandingen og den varmede væsken i melet og elt godt med kjøkkelmaskin i 5 min, for hånd 10 min.<br />
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Sett deigen til heving i ca. 30 minutter under plast.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PIoO3zdLZQPjjAxQ3jg295Lz7ykEHJ99c9BxWtg_Gp5-iIS0ZnwxHXP10EhtKbsVHxf9g8Ao0bq_SW7NxnP7orD0Vmr5Nsz2WtcimdYr0YbIAqX-Ik6aH0jPeXNFu6PNLrKID-aXnqY/s1600/IMG_9448+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PIoO3zdLZQPjjAxQ3jg295Lz7ykEHJ99c9BxWtg_Gp5-iIS0ZnwxHXP10EhtKbsVHxf9g8Ao0bq_SW7NxnP7orD0Vmr5Nsz2WtcimdYr0YbIAqX-Ik6aH0jPeXNFu6PNLrKID-aXnqY/s1600/IMG_9448+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etterheves i 45 min. under håndle</td></tr>
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Bak ut 4 brød. Legges i smurt, stor langpanne. Pensle brødene med vann og srtø over rugkorn og gresskarkjærner. Etterheves i ca 45.minutter under et kjøkkenhåndkle. Stekes på nederste rille i 45 - 50 minutt ved 200grader.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-UlD_bOiRRFHahPyoOtGB67mCIo_D8pwrftuvBUbc2RGLz4VEB1KBk9u2TSEHr4m3vDeod3jTpRzl6l8D_BCBb6_orKFbzlKJ-PT3ZHrMkAC7TPPEvKkXhuD0jjkIiY2rh2L3T32jy4/s1600/IMG_9582+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-UlD_bOiRRFHahPyoOtGB67mCIo_D8pwrftuvBUbc2RGLz4VEB1KBk9u2TSEHr4m3vDeod3jTpRzl6l8D_BCBb6_orKFbzlKJ-PT3ZHrMkAC7TPPEvKkXhuD0jjkIiY2rh2L3T32jy4/s400/IMG_9582+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avkjøl på rist</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-wO8oQqnQNW8Ezq8pDqm7ZWZagNCZArMntBf1qNIqGYlS4xDhHzkWGET4hZe7obGnbBHkH7UaEmaFFuSQ3qhwnPK_kibEV0e18WmpUtMWVNLIBJWd81SFSed9cJbzyTHqEXHn6AhoBU/s1600/IMG_9585+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-wO8oQqnQNW8Ezq8pDqm7ZWZagNCZArMntBf1qNIqGYlS4xDhHzkWGET4hZe7obGnbBHkH7UaEmaFFuSQ3qhwnPK_kibEV0e18WmpUtMWVNLIBJWd81SFSed9cJbzyTHqEXHn6AhoBU/s400/IMG_9585+copy.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smaker godt med lime-kesam, rørte jordær og blåbær</td></tr>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-40939705501103743592016-03-28T11:28:00.001-07:002016-03-31T02:11:34.915-07:00RULLEKAKE med hjemmelaget bringebær og rips-syltetøy<div dir="ltr" style="text-align: left;" trbidi="on">
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RULLEKAKE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDv0qia_SXYQl8T-vHu3T8koMYAa6449vMG4LQoVzZgp8plgPXkndxQU3MYE-qRzO5Yz9ItdAG8ybYpm8c8ADo_LKb07frToWhRlOr_wt1ecJTNPUS8fsbCtVpPPG9r84eE88PrFgmxc/s1600/IMG_0023+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDv0qia_SXYQl8T-vHu3T8koMYAa6449vMG4LQoVzZgp8plgPXkndxQU3MYE-qRzO5Yz9ItdAG8ybYpm8c8ADo_LKb07frToWhRlOr_wt1ecJTNPUS8fsbCtVpPPG9r84eE88PrFgmxc/s400/IMG_0023+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kaken pyntet ferdig til servering</td></tr>
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4 egg</div>
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120 gr. sukker</div>
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120 gr. hv.mel</div>
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1/4 ts. bakepulver </div>
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....</div>
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2,5 dl syltetøy</div>
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Forvarm ovnen til 200 grader.</div>
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Pisk eggedosis og rør så forsiktig inn mel og bakepulver.</div>
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Hell røren i en langpanne som er dekket med bakepapir. Stek kaken midt i ovnen i ca. 8-10 min.</div>
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Legg et hånkle som er sukkerstrødd på benken. Når kaken er stekt hvelves den over håndkledet. La kakeformen ligge hvelvet over kaken til den er kald. Dynk kaken godt med appelsinjuice.</div>
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Smør et tynt lag med syltetøy over kaken. Rull den sammen og legg den til side med håndkle rundt.</div>
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Pyntes med pisket krem og bær.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhB0gF4lm096J2FfCNYWa9PiT-X37q2bBjjcpfJgbmQNFgjlc4JNAb892-FB8dWkXzG4RfR3ODBZbTG0S5f6VAiVgLn2B5QSigOfRVoJrfMiPQf7z7Xi0WHHA-Dmdx-eITpyJZM5xsa8/s1600/IMG_0006+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlhB0gF4lm096J2FfCNYWa9PiT-X37q2bBjjcpfJgbmQNFgjlc4JNAb892-FB8dWkXzG4RfR3ODBZbTG0S5f6VAiVgLn2B5QSigOfRVoJrfMiPQf7z7Xi0WHHA-Dmdx-eITpyJZM5xsa8/s400/IMG_0006+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jeg hadde litt for mye syltetøy i kaken</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDSCMhM6wf3zQF_cYImxU-nZZPCUKiHiAUKO9iliFHmJxtHL2dfARPu2XUHBBOIPtUkZqDmWw0U2hVPJWenapqHdMVW0xxSsfxsid0SRaBWVgpP11sWHu4refqPyCwZaCAvY_P_JGAVw/s1600/IMG_9999+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDSCMhM6wf3zQF_cYImxU-nZZPCUKiHiAUKO9iliFHmJxtHL2dfARPu2XUHBBOIPtUkZqDmWw0U2hVPJWenapqHdMVW0xxSsfxsid0SRaBWVgpP11sWHu4refqPyCwZaCAvY_P_JGAVw/s400/IMG_9999+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... men det var fordi jeg kokte syltetøy av bringebær og rips fra hagen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1VfTk48R6walRMmcT2Dydi9MAjUqSmxWGUSc61P243xO9DDhSJAVP9Wv_yrjJyt_DHaN04GjYGe_xMV1dV4t9WSLlTFq4Jk271GjajT30xBZfE-U7bU0eKg5NF5KfSwhyDDp4p0rLrI/s1600/IMG_0020+kopi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1VfTk48R6walRMmcT2Dydi9MAjUqSmxWGUSc61P243xO9DDhSJAVP9Wv_yrjJyt_DHaN04GjYGe_xMV1dV4t9WSLlTFq4Jk271GjajT30xBZfE-U7bU0eKg5NF5KfSwhyDDp4p0rLrI/s400/IMG_0020+kopi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noen av kakene la jeg bananskiver på, under kremen </td></tr>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-81798673643156487482016-03-28T06:28:00.000-07:002016-03-31T01:56:35.789-07:00Fastelavensboller med krem<div dir="ltr" style="text-align: left;" trbidi="on">
Oppskrift på deilige fastelavensboller;<br />
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150 gr. smør</div>
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3 dl. melk</div>
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50 gr. gjær</div>
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1/2 ts. salt</div>
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1 1/4 dl. sukker</div>
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1 1/2 ts. kardemomme</div>
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1 egg</div>
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12 dl. hv.mel</div>
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1 egg til pensling</div>
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….. jeg dobler oppskriften</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWU48q8zOdycK8iCCarwKOAX2KbfSVKaJMzRJqDKcesrwnPADgh3KGM8dUhgig_Td8Fx-lCrbPbwP4Bf-t5So4Q19Qww5d2jsTNRehWgS5o2wEULlaES3spQSBn1ODRy7NWIMIRHXHMI/s1600/IMG_6618+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLWU48q8zOdycK8iCCarwKOAX2KbfSVKaJMzRJqDKcesrwnPADgh3KGM8dUhgig_Td8Fx-lCrbPbwP4Bf-t5So4Q19Qww5d2jsTNRehWgS5o2wEULlaES3spQSBn1ODRy7NWIMIRHXHMI/s1600/IMG_6618+copy.jpg" width="400" /></a></div>
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Sett stekeovnen på 250 grader C.</div>
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Tøm alle tørre ingredienser i en eltebolle. Smelt smøret i en kjele og tilsett melken. La blandingen være fingervarm. (37grader C) Smuldre gjæren i en bakebolle og tilsett væsken. Rør til gjæren er oppløst. Hell i resten av melkeblandingen. Tilsett salt, sukker, kardemomme og egg. Hell i det meste av melet, men gjem litt til utbaking, Arbeid til en smidig og løs deig. Sett deigen til heving , tildekket i ca 30-40 minutter. </div>
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Ta deigen opp på melet bakebord og rull den ut til en lengde. Del i biter og trill til små boller som legges på bakepapirkledd stekeplate. Sett til etterhev ca. 30 minutter. Pensles med pisket egg.</div>
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Stek bollene midt i ovnen ca 6-8 minutter.</div>
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Avkjøl på rist.</div>
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Visp kremfløte Del bolene i to og fyll med ferdig blandet krem og litt syltetøy. Dryss melis over og server med nytrukket kaffe eller kakao :)</div>
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Vel bekomme ******</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnZnVJuyK32RuQcPDPd4GJAGMlOpugeYeYakREdMPYRqp8XJ4V3o8C4MQCVAJGSVJj1divTj8y0hfprzWQ20iYpLL1cXgwGa6w0UtY24ZQcgaQ4IQGotciPaiDtR0y3wh9B97XKjupJM/s1600/IMG_6632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnZnVJuyK32RuQcPDPd4GJAGMlOpugeYeYakREdMPYRqp8XJ4V3o8C4MQCVAJGSVJj1divTj8y0hfprzWQ20iYpLL1cXgwGa6w0UtY24ZQcgaQ4IQGotciPaiDtR0y3wh9B97XKjupJM/s1600/IMG_6632.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Så lager jeg noen "KAMELBOLLER" til hjerteknuseren min Brage, som ikke liker vanligboller</td></tr>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-7951483247437985132016-03-27T10:42:00.000-07:002016-03-31T01:58:51.316-07:00Saftig sitronkake med myk ostekrem - for liten langpanne (30x40cm)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>Kaken</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">400 gr. smør (mykt)</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">400 gr. sukker</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4 egg</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3 dl. h-melk</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">500 gr. hv.mel</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3 ts. bakepulver</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">3 ts. vanilejsukker</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 stk. sitron</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">---</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Kle en liten langpanne (30x40cm) med bakepapir. Forvarm stekeovnen til 175 grader i c. 40 minutter. Stikk med en strikkepinne i kaken og se at ikke noe røre sitter igjen. Da er kaken stekt.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Smør og sukker røres luftig hvitt. Rør inn eggene, 1 om gangen. Bland så inn melk og alt det tørre litt etter litt. Rasp av sitronskallet. Fjern det hvite belegget. Del opp sitronene og mos dem til en flytende masse. Røres inn i kakedeigen.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>Ostekrem med sitron</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">200 gr. naturell kremost</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">50 gr. smør, romtemperert</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4,5 dl. melis</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 ts. vanilejukker</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">ca 1/2 dl. sitronsaft.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Rør försiktig samen kreosot og smör. Tilsett melis, vaniljesukker og sitronsaft. (PS! Ikke rør for lenge, da blir kremen flytende)</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Bre over kaken når denne er avkjølt. Pynt med raspet sitronskall.</span></div>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-bZ8G101GR0M%2FVOocSXWWtiI%2FAAAAAAAAJM0%2F1g7CkuVK_eM%2Fs1600%2FIMG_8107.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGB3ndKAni-csQQrgqhEaz7rQAqWFdtFVPcKQTmXcPvqOECqz3oiwVvsqcu8EvNUsV4ZnRWSq4sZTolE88tW96HRFaI9OSbF53ZCx2grYs6B4RjMIkMnfoNTsJ-hvfURENApvlENmb9A/s1600/IMG_8107.jpg" -->livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-53698709332175084552016-03-26T15:06:00.000-07:002017-02-26T02:48:56.636-08:00Ostekake med lokk avsitrongele`<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ThmMpkGMpPvVTwF1joS4-6fhWrNmxmqc-HxnZD8vrOe7RUy9-UCzCXSxTsp6fdjYOCnlyFcUpiq_EwkF0mtQZ46yac1YA0jjnxaTOkn2R25Yb-ru8pFFhTm6kxbcXzplEIFOYaF9Uw/s1600/IMG_8556.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ThmMpkGMpPvVTwF1joS4-6fhWrNmxmqc-HxnZD8vrOe7RUy9-UCzCXSxTsp6fdjYOCnlyFcUpiq_EwkF0mtQZ46yac1YA0jjnxaTOkn2R25Yb-ru8pFFhTm6kxbcXzplEIFOYaF9Uw/s640/IMG_8556.jpg" width="640" /></a><span style="text-align: left;">Ostekake med lokk av sitrongele`</span></div>
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<u>Ingredienser</u><br />
Til ostekaken trenger du en rund form 24cm i diameter. Sett stekeovnen på 175 grarder<br />
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<u>Bunn;</u><br />
200 gr. digestive kjeks<br />
10 ss. smør<br />
Knus kjesen og bland i smelter smør. Trykk blandingen ut i en smurt for og stek bunnen i 10-12 minutter. Avkjøl.<br />
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<u>Ostefyll;</u><br />
400 gr. philadelphia ost<br />
3 dl kremfløte<br />
1 dl. lettrømme<br />
1 dl. sukker<br />
5 pl. gelantin<br />
Legg gelantinplatene i kaldt vann i ca 5minutter. Visp følten til krem sammen med sukker. Bland inn kromosen og rør til en glatt krem. Klem ut vannet av gelatinplatene. Rør dem ut i ca 1/2 dl. kokende vann. Rør ut gelepulveret i ca 2 dl. kokende vann. Avkjøl. Bland gele og gelantin inn i ostemassen og hell over kjeksbunnen.<br />
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<u>Gelelokk</u><br />
1 pk sitrongele`2,3 dl. vann,<br />
Bland ut gelepulveret i kokende vann. Avkjøl. Når geleen er helt kald helles denne over ostemassen. Sett til avkjøling i kjøleskap i minst 4-5 timer, gjerne natten over.<br />
Pyntes med sitronmelisse og søte strøssel :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Smaker deilig med friske jordbær til</td></tr>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com4tag:blogger.com,1999:blog-6364783099549185870.post-24674267722429556732016-02-05T06:25:00.002-08:002016-02-05T06:26:48.551-08:00KlippeKringle GJÆRBAKST MED DEILIG FYLL (kan også brukes som bolledeig) <div dir="ltr" style="text-align: left;" trbidi="on">
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Klippekringle </div>
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75 gr. smør</div>
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4 dl. melk</div>
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1 dl. appelsinjuice</div>
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50 gr. gjær</div>
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1 egg</div>
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smalt smør i en kjele, hell i melk og appelsinjuice, rør ut gjæren i lunken væske. </div>
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1 1/" dl. sukker</div>
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1 1/2 ts. kardemomme</div>
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1 ts. vaniljesukker</div>
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ca. 570 gr. hv.mel</div>
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Hell i sukker, mel kardemomme og vaniljesukker.</div>
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Deigen (som jeg liker er løs) setter til heving til den er dobbelt så stor. </div>
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Bruk 2/3 av deigen. Bakes ut til et rektangel.</div>
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1 pk. ferdig vanilje-kakefyll</div>
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Smør utover vaniljefyll. Strø på kanel.</div>
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Rull forsiktig sammen. Legg på bakepapir, som en kveil. Klipp opp med saks.</div>
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Sett til etterheving.</div>
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Stekes i ca 15-17 min ved 230 grader</div>
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Server med litt dryss av melis. Deilig som varm til kaffen :) </div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-31899855667818028722016-02-01T07:38:00.002-08:002016-02-01T07:38:37.319-08:00DANSK FLESKESTEK OG RØDKÅL<div dir="ltr" style="text-align: left;" trbidi="on">
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RØDKÅL</div>
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1/2 rødkål</div>
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1 rødt eple i skiver</div>
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1 dl frosne rips</div>
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1 dl. frosne (norske) blåbær</div>
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1 ss sukker</div>
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1 dl rødvinseddik</div>
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salt og pepper</div>
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Snitt kålen i fine strimler, del eplene i tynne biter. Bland inn bær, eddik og sukker.</div>
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Kok opp og la småkoke i ca 50 minutt. Rør av og til. Ta kjelen av plata og tilsett salt og pepper.</div>
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DANSK FLESKESTEK</div>
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Jeg kjøpre en nydelig fleskestek på MENY, ca. 2 kg (ferdig risset i svoren med ca 1/2 cm.mellomrom)</div>
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La steken i en langpanne med svoren ned. Litt vann så det dekker svoren. Forvarmet stekeovn til ca 170 grader. Lot steken stå i ca 30 minutt. Tok ut steken og gned saltet inn i svoren - godt mellom hver riss. Så satte jeg langpannen med steken nederst i ovnen, (170 grader) og lot steken stå ca 2 timer. For å få svoren sprø satte jeg på grill-elementene i noen minutter. Her er det lett for at det blir for varmt, så pass på at ikke svoren blir svidd. Min svor ble perfekt :) </div>
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Smakte fortreffelig med mandelpotet og valdorfsalat til.</div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-3208588941890891232016-01-31T11:56:00.001-08:002016-01-31T12:25:42.706-08:00Saftig sjokoladekake til verdens beste Jente <div dir="ltr" style="text-align: left;" trbidi="on">
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Kaken</div>
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400 gr smør</div>
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4,5 dl. vann</div>
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6 ss. kakao</div>
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8,5 dl. sukker</div>
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smelt smør i en kasserolle, ha i vann, sukker og kakao</div>
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1 beger rømme (3 dl)</div>
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4 egg</div>
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2 ts. natron</div>
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2 ts. vaniljesukker</div>
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9 dl. hv.mel</div>
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hell i rømme, 4 egg, et av gangen, bland natron, vaniljesukker og hvetemel</div>
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Helles i stor langpanne som er dekket med aluminiumsfolie. Stekes i ca 1/2 time ved 200 grader</div>
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Glasur</div>
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100 gr. smør (smeltes)</div>
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6 ss. melk</div>
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5 ss, kakao</div>
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1 plate hvit kokesjokolade</div>
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350 gram melis</div>
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Smelt sjokoladen i den varme væsken av smør og melk. Bland i kakao og melis</div>
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Bres over kaken når den er lunken</div>
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Jeg smelter hvit kokesjokolade i vannbad og tagger kaken. Denne JENTE-kaka er pyntet med rosa og hvite pikekyss, små frukt-terninger og en søt porselensfigur.<br />
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Kaken er saftig og deilig mørk. Passer perfekt til bursdag enten i barnehage eller hjemme. Kan lages dagen i forveien. Oppbevares i plast, da den bevarer fuktigheten.<br />
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-1159610122797144102015-12-28T15:46:00.001-08:002017-05-05T06:49:34.279-07:00Mine krumkaker<div dir="ltr" style="text-align: left;" trbidi="on">
Pisk ca 3 egg og vei disse. Jeg hadde 180 gr egg. Tilsett 180 gr sukker og pisk til eggedosis. Smelt og avkjøl 180 gr smør som røres inn. Sikt 180 gr. hv.mel og malt kardemomme, ca 1/2 ts. Rør godt sammen og la røren hvile i ca 20 minutter. Stekes så i krumkakejern som er forvarmet. Ca 1 stor spiseskje til hver kake. Kakene skal stekes til de er gyllenbrune. Formes så over et glass eller en krumkakeformer. Avkjøles på rist.<br />
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0tag:blogger.com,1999:blog-6364783099549185870.post-79546871522437690862015-12-27T06:09:00.000-08:002015-12-27T06:09:12.638-08:00Mariusgenser til liten hund<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>BASISOPPSKRIFT - TIL LITEN HUND</b></div>
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Begynn med halsen. Legg opp 34m med rød på strømpepinne 6. Strikk 10 cm vr.bort rundt 1 rett og 1 vrang. På siste omgang felles 3 m (hull til halsbånd) etter 19 m. Strikk 1 omg. glattstrikk samtidig som det legges opp 2 nye m over de felte. Omg. begynner midt under brystet. Øk midt under brystet på hver side av midtmasken. Fell til fot over 8 masker, 4 masker fra midten (på hver side) Hull til fot strikkes slik; Strikk 3r. Strikk inn en tråd i en annen farge over de neste 8m. Sett m tilbake på v-pinne og strikk rundt til det gjenstår 12m Strikk inn en tråd på samme måte over de neste 8m og strikk de siste 3m. Strikk videre. </div>
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Samtidig når arbeidet måler 14cm fra hullet i nakken, felles det slik: Strikk til det gjenstår 4m på omgangen. Fell de neste 8m = midt under. Strikk omg. rindt. Strikk videre frem og tilbake i glattstrikk slik; 1.omg (vr siden) Fell 1 m strikk vr. pinnen ut. 2.omg. Fell 1 , strikk r p ut. Gjenta disse 2 p til det gejnstår 30m. Videre felles det 3m i hver side 1 gang, og 2m i hver side 1 gang. La de siste 20m være på p og klipp over tråden. </div>
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Montering</div>
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Kant: Strikk opp m til kant. Beg, midt under slik; Strikk opp 18m langs den ene kanten, strikk de 20m som står på p, strikk opp 18m langs den andre kanten. Strikk 5 omg vr-bord rundt 1r og 1vr, 1 omg.1 Fell av med r og vr m.</div>
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Hull for fot.</div>
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Plukk ut tråden og sett m over på strømpep Strikk 1 omg. r samtidig som det strikkes opp 2 nye m i hver side. Strikk 5 omg. vr-bord rundt 1 r og 1 vr.</div>
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Fell av.</div>
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livditlefsen@gmail.comhttp://www.blogger.com/profile/02413896572778750529noreply@blogger.com0