tag:blogger.com,1999:blog-35200933730253414422024-03-23T12:06:36.091+01:00Glutenfri matbloggDette er en glutenfri matblogg, jeg er opptatt av å finne gode oppskrifter på både fest og hverdagsmat. Alle oppskriftene her er glutenfrie, men kan brukes som "vanlige" også. Dette er mest fordi jeg har to barn der den ene har cøliaki og den andre ikke, og de skal kunne lete frem til oppskrifter her selv. Håper du finner noe av interesse og legg gjerne igjen en kommentar, det synest jeg er hyggelig :)
Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-3520093373025341442.post-1130835681785720642021-11-15T14:21:00.000+01:002021-11-15T14:21:28.385+01:00PØLSEGRATENG (kan også lages melkefri)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">En god glutenfri pølsegrateng som også kan lages laktosefri eller melkefri.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqpbuggYxXZ8UkApHkIDHe58nwDFqxStWhb_lEMeOFRXPtKVlhmZ_iFLEItNCaTv2hmq-Tsy9pP8mMRFJviRpzDZ-l2npaZvfqj02ilqqcLJwzH3qrp3i4QlafT-mVszqUFwq5Pyr5g/s2048/3165A2D4-2A34-4615-A58B-006BDE0A64E8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqpbuggYxXZ8UkApHkIDHe58nwDFqxStWhb_lEMeOFRXPtKVlhmZ_iFLEItNCaTv2hmq-Tsy9pP8mMRFJviRpzDZ-l2npaZvfqj02ilqqcLJwzH3qrp3i4QlafT-mVszqUFwq5Pyr5g/w480-h640/3165A2D4-2A34-4615-A58B-006BDE0A64E8.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">SETT BAKEROVNEN PÅ 225 GR.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Start med å koke pasta etter anvisning på pakken, enten det er glutenfri eller melbasert.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Jeg bruker ikke mål, men koker heller litt for mye enn for lite og så bruker jeg resten i en salat el lign.</div><div class="separator" style="clear: both; text-align: center;">Som regel koker jeg en pakke.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfvOPMCR4A5PJgPcq0JveRxoMIAjeP_cyaNiRizQtXMHuEnxKPttCwZ5iMy3YstszjRjvVEylCSRUqRHcnD9RB-kvS810PzxyWSGC1cC3-jUe3sm61PKwL6YFkfPexCS03oEGUQbioA/s2048/A424D0B1-E7D7-4A82-8879-80518D6F5638.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfvOPMCR4A5PJgPcq0JveRxoMIAjeP_cyaNiRizQtXMHuEnxKPttCwZ5iMy3YstszjRjvVEylCSRUqRHcnD9RB-kvS810PzxyWSGC1cC3-jUe3sm61PKwL6YFkfPexCS03oEGUQbioA/w480-h640/A424D0B1-E7D7-4A82-8879-80518D6F5638.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Hell pastaen over i en ildfast form (akkurat denne er 26x20 cm og rekker til ca 3 pers), du kan bruke hvilke form du vil så lenge den toler varme.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">PS: sett pannen du kokte i til side</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCS11t6t9qJEbDdbszXJXYTb_AAJU05DTpYU6GP2NZYnymcnFYU816n4xCsXfA3BjbXsNKosOqlreVIQt_u_ja5rlEWMtm41OdVeNd6iN1e0S_egw3Rqiqujm3UOFPsm0WYisEGxsew/s2048/AB54F2A4-5974-4F0C-B272-B1635628740F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCS11t6t9qJEbDdbszXJXYTb_AAJU05DTpYU6GP2NZYnymcnFYU816n4xCsXfA3BjbXsNKosOqlreVIQt_u_ja5rlEWMtm41OdVeNd6iN1e0S_egw3Rqiqujm3UOFPsm0WYisEGxsew/w480-h640/AB54F2A4-5974-4F0C-B272-B1635628740F.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Skjer opp bacon og pølse i biter, her kan du bruke middagspølser, grillpølser, kyllingpølser osv (pass på å sjekk innholdet i pølsene om du må ha melkefritt)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Noen vil ha mye bacon og pølse, noen vil ha lite, mengden bestemmer du selv, så lenge du har plass i formen din.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Yny8WD7LNunT2ZIBNVMhW-7iHWvB_osYR4_bK2oUPnDoowd2DHK7y9dUxoruT7pCD5s_W4ABpGiSGxjFSitbA65VF9jsfubAMTjKg4P-UvwyEmBA4TSRV61dobgzmqVec2EhAuSxA/s2048/7E3A696E-3639-4EF1-9DB5-2253E4A5C56A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Yny8WD7LNunT2ZIBNVMhW-7iHWvB_osYR4_bK2oUPnDoowd2DHK7y9dUxoruT7pCD5s_W4ABpGiSGxjFSitbA65VF9jsfubAMTjKg4P-UvwyEmBA4TSRV61dobgzmqVec2EhAuSxA/w480-h640/7E3A696E-3639-4EF1-9DB5-2253E4A5C56A.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Stek baconet i litt smør (ev melkefritt smør) til det er halvstekt </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceYCCyNH-Wp2NLmfFiB9BVKjOrvVDNo1EkBj_WMWOY0fDeTRCtTr3t2iWr8ctMyyubZ6XdvJSJqiuZUAUjlhJo6jLPVWRugg0FP9s44PTcYR5G1UAcxM9_DXnzCJaAYQhXKOFsRyWYA/s2048/1ABFF10B-DDAD-47AF-B5C4-E4C57FFAA5D6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceYCCyNH-Wp2NLmfFiB9BVKjOrvVDNo1EkBj_WMWOY0fDeTRCtTr3t2iWr8ctMyyubZ6XdvJSJqiuZUAUjlhJo6jLPVWRugg0FP9s44PTcYR5G1UAcxM9_DXnzCJaAYQhXKOFsRyWYA/w480-h640/1ABFF10B-DDAD-47AF-B5C4-E4C57FFAA5D6.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ha i pølsene og stek til baconet er ferdig.</div><div class="separator" style="clear: both; text-align: center;">Pølsene trenger bare litt steking for å få frem smaken.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9jPDAo4M8inG0cMDalPdRUDZPDFDzNAdVvAK_3tgfwu6XTKCm13rx8CiESLyg_RZpy9RvBvS3_Ukg8Os_72Xtlxx2IeKTxvqn_9wy4iw8C8Jkkc5b_tFgA521elR-ZGG1TeEIFYh7g/s2048/1DF6D156-AF03-47A8-8C91-CFB6780B963E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9jPDAo4M8inG0cMDalPdRUDZPDFDzNAdVvAK_3tgfwu6XTKCm13rx8CiESLyg_RZpy9RvBvS3_Ukg8Os_72Xtlxx2IeKTxvqn_9wy4iw8C8Jkkc5b_tFgA521elR-ZGG1TeEIFYh7g/w480-h640/1DF6D156-AF03-47A8-8C91-CFB6780B963E.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Hell så pølser og bacon over pastaen, få med alt stekefettet, det gir god smak.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOB7VjlYWF67zeV9TBDIEA0_WY8PbzdQKjf6uYf8snMhSak0pso-pVLW2MiJ2quaHQj7ENUGHoYrRAHqee_aySRPQ91hnAVxVpcSWRCqOjRkKoev4oL216CNnn_QhIGpNAKrrSRCLCeA/s2048/4B8CC4CE-1627-47C5-B4EC-F07FC7FE5266.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOB7VjlYWF67zeV9TBDIEA0_WY8PbzdQKjf6uYf8snMhSak0pso-pVLW2MiJ2quaHQj7ENUGHoYrRAHqee_aySRPQ91hnAVxVpcSWRCqOjRkKoev4oL216CNnn_QhIGpNAKrrSRCLCeA/w480-h640/4B8CC4CE-1627-47C5-B4EC-F07FC7FE5266.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Skjer opp en halv sjalottløk til denne formen, bruk en hel om du lager større form.</div><div class="separator" style="clear: both; text-align: center;">Et lite hvitløksfedd, eller et stort til større form.</div><div class="separator" style="clear: both; text-align: center;">Min hvitløk er fermentert og er derfor blitt gul på farge, men du bruker bare vanlig hvitløk.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpospuEB_chUE3tHHBqBZ8-sJ269JtYJB4WFRGJniomlcKdsB4slb-LwVSjx3v4B4Eb89ukcAkLFT2rETzPXbyXDw4Yaaj9zyDAWyp5gbvsQziMi3B_QfcxukDJK_Af-f4z48ljelcQ/s2048/52CD7BC0-79CC-4197-850C-925C188CC47F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpospuEB_chUE3tHHBqBZ8-sJ269JtYJB4WFRGJniomlcKdsB4slb-LwVSjx3v4B4Eb89ukcAkLFT2rETzPXbyXDw4Yaaj9zyDAWyp5gbvsQziMi3B_QfcxukDJK_Af-f4z48ljelcQ/w640-h480/52CD7BC0-79CC-4197-850C-925C188CC47F.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bruk pannen du kokte pasta i (så sparer du litt oppvask) og hell i 1 pakke kremfløte og en halv boks rømme, gjerne seterrømme.</div><div class="separator" style="clear: both; text-align: center;">Her kan du bruke laktosefri rømme og fløte, og om du vil ha gratengen melkefri se bildene nedenfor...</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ha i løk og hvitløk, ca 1 ts salt og 1 ts pepper. </div><div class="separator" style="clear: both; text-align: center;">Rør til det koker opp og hell det over pastaen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAHpiJc9pdJxK9V-cOQzvWa7HExPocY0NfCu0hkmp4wQn9EP3Z3zXJhPhP58KolDh4DadlR7gs9NZnQkSP1yk0_LIXfSRJQkK9fcKck9wKKu5dgxBE8AEnzJPLLGNJtQ7MsHfsHyu4Q/s2048/515378D4-F41F-42EC-B1DF-6A578C39B46E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAHpiJc9pdJxK9V-cOQzvWa7HExPocY0NfCu0hkmp4wQn9EP3Z3zXJhPhP58KolDh4DadlR7gs9NZnQkSP1yk0_LIXfSRJQkK9fcKck9wKKu5dgxBE8AEnzJPLLGNJtQ7MsHfsHyu4Q/w480-h640/515378D4-F41F-42EC-B1DF-6A578C39B46E.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For å få det melkefritt bruker jeg en pakke gryr og litt over halve pakken med planti,</div><div class="separator" style="clear: both; text-align: center;">Når disse koker opp blir de ganske tynne i konsistens, så jeg bruker ca 4-5 ss med lys maisenna jevning og koker inn, så blir sausen litt fyldigere</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS401MhprKJplRLzJ7t_ZQpbgdAeBy-mes-eiM2AUrFAHWMeJ39Zp7WyKja1z3cuHZ3bFm0pnDDz87bOFuX0R5Yj96DMAjluSrrzdf4aoe54_T_QgLgTHOPnVkm75h3kr-XVrEiRgV8w/s2048/image.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS401MhprKJplRLzJ7t_ZQpbgdAeBy-mes-eiM2AUrFAHWMeJ39Zp7WyKja1z3cuHZ3bFm0pnDDz87bOFuX0R5Yj96DMAjluSrrzdf4aoe54_T_QgLgTHOPnVkm75h3kr-XVrEiRgV8w/w480-h640/image.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQTdk2lF72Sg-5Ah7Fqn5PZcvaPzmfOYUIQeyfq56V7o5jZHQcUuns7Qn-Oe4vfdPUxlkkT7ZTk4Kv5_hCgPHXuTHy4OzZOXSqWbRL9AIiDVNzEZfCKa_AVjoRrVrN6gVRGMDCme2AA/s1000/331A1A84-B7F7-4E30-ABEB-D7314C3CCD6A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="655" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQTdk2lF72Sg-5Ah7Fqn5PZcvaPzmfOYUIQeyfq56V7o5jZHQcUuns7Qn-Oe4vfdPUxlkkT7ZTk4Kv5_hCgPHXuTHy4OzZOXSqWbRL9AIiDVNzEZfCKa_AVjoRrVrN6gVRGMDCme2AA/w420-h640/331A1A84-B7F7-4E30-ABEB-D7314C3CCD6A.jpeg" width="420" /></a></div><br /><br /></div><br />Bland så alt godt sammen</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPwWqhnsOiMs03azdPvmMzvVBnYI9M1XBQ8BV2aWJe6UFx9GrIBfzzlfVjMuHhiyajLkhf5Yjniukx49v7QhhEj0mtgqaLWeWN3DikFQHeb5jQ0O1q-EYpFsGnGtAKEs6uZBr0Rs_7A/s2048/E3A9C5EE-5F71-412A-8A6E-BD35AE1EEA88.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPwWqhnsOiMs03azdPvmMzvVBnYI9M1XBQ8BV2aWJe6UFx9GrIBfzzlfVjMuHhiyajLkhf5Yjniukx49v7QhhEj0mtgqaLWeWN3DikFQHeb5jQ0O1q-EYpFsGnGtAKEs6uZBr0Rs_7A/w480-h640/E3A9C5EE-5F71-412A-8A6E-BD35AE1EEA88.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-C6IZCJiylSICk5fpVFapICDU2xyLbT2yT6h3oeIAiLpJFHJBImI-IZmYPEeeNVIdrO5uB48l6X7wN1Ot3HvDrthPckRnjhwLFa81lbCMh0uTs7wyagdG2QAZC41tMARoCHS0mr-Ug/s2048/715D53D9-7499-4829-BC55-B3E58131517E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-C6IZCJiylSICk5fpVFapICDU2xyLbT2yT6h3oeIAiLpJFHJBImI-IZmYPEeeNVIdrO5uB48l6X7wN1Ot3HvDrthPckRnjhwLFa81lbCMh0uTs7wyagdG2QAZC41tMARoCHS0mr-Ug/w480-h640/715D53D9-7499-4829-BC55-B3E58131517E.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;">Dekk formen med ost (ev osterstatning om det skal være melkefritt)</div><br /><div class="separator" style="clear: both; text-align: center;">Stek midt i ovnen på 225 gr i ca 20-25 min.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUg3ZU7UpzNPOo1JZ705LyhRnKvtB-lL_KO-3vppbd2I5YNdDCdI5q9FwA0In3TYvly-RUjg8GeCxwAAQRmyi10aJeZ3KubeEB-vxPdgYzWQOOetIrAs_JC0O7xQ_CYpqNKO3EXhU1A/s2048/DDB078A4-E3EB-4372-900B-6D65A85B94F2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUg3ZU7UpzNPOo1JZ705LyhRnKvtB-lL_KO-3vppbd2I5YNdDCdI5q9FwA0In3TYvly-RUjg8GeCxwAAQRmyi10aJeZ3KubeEB-vxPdgYzWQOOetIrAs_JC0O7xQ_CYpqNKO3EXhU1A/w480-h640/DDB078A4-E3EB-4372-900B-6D65A85B94F2.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Server gjerne med et godt brød med hvitløk, focaccia el lign.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMcwejNfiHiwh_IOdtw2pP0035wvQmezs4dwzBMTVviCIfH_8aiYVsX2RbKpdMBeoKdBdMySkneRyIpZyXAWedFU-Cux6yEXubTLaELh8p6OkQhNnmhfLFouwaCHth101sWZHf8v-kw/s2048/ECF25DA6-EE39-4D44-A3C5-97B2FDB7D075.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMcwejNfiHiwh_IOdtw2pP0035wvQmezs4dwzBMTVviCIfH_8aiYVsX2RbKpdMBeoKdBdMySkneRyIpZyXAWedFU-Cux6yEXubTLaELh8p6OkQhNnmhfLFouwaCHth101sWZHf8v-kw/w480-h640/ECF25DA6-EE39-4D44-A3C5-97B2FDB7D075.jpeg" width="480" /></a></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><p><br /></p><p><br /></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-46253483831624500392021-05-28T23:57:00.001+02:002021-05-29T00:00:15.610+02:00OVERSIKT OVER KOMBOUCHA BRYGGING<p> <a href="https://elisabethborgund.blogspot.com/2021/05/kombucha.html" target="_blank">KOMBUCHA</a></p><p><br /></p><p><a href="https://elisabethborgund.blogspot.com/2021/05/lagekombouchafraetkombouchahotell.html" target="_blank">LAGE KOMBUCHA FRA ET KOMBUCHAHOTELL</a><br /></p><p><br /></p><p><a href="https://elisabethborgund.blogspot.com/2021/05/etterfermenteringavkombucha.html" target="_blank">ETTERFERMENTERING AV KOMBUCHA</a><br /></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-22392612980541068232021-05-28T23:52:00.002+02:002021-05-28T23:53:49.408+02:00LAGE KOMBUCHA FRA ET KOMBUCHA HOTELL<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/s2048/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/w480-h640/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b>Jeg har laget en serie med forskjellige varianter og forskjellige steder i prosessen. Dere vil kjenne igjen bildene og teksten på alle, men det var et forsøk på å gjøre det enklere og mer forståelig</b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her skal jeg prøve å vise steg for steg hvordan du kan brygge din egen komboucha.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det finnes mange oppskrifter, mange måter å gjøre det på, noen mener slik og noen mener sånn.</div><div class="separator" style="clear: both; text-align: left;">Denne måten fungerer veldig bra for meg.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Resultatet avhenger av renslighet, råvarer og temperatur.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du trenger: </div><div class="separator" style="clear: both; text-align: left;">Scoby </div><div class="separator" style="clear: both; text-align: left;">Startvæske</div><div class="separator" style="clear: both; text-align: left;">Økologisk sort te</div><div class="separator" style="clear: both; text-align: left;">Økologisk sukker</div><div class="separator" style="clear: both; text-align: left;">1 stor gassbeholder til 3 liter</div><div class="separator" style="clear: both; text-align: left;">3-4 glassflasker med patentkork</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Det er noen ord og uttrykk som kan virke forvirrende på nybegynnere, ord og utrykk brukes litt om hverandre:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Kombucha:</b> Den ferdige drikken</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Scobymamma:</b> En bakteriekultur (sopp) som blir dannet under fermentering. Ser ut som en tykk gele pannekake</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Scobybaby:</b> Det samme som en scobymamma</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Startervæske</b>: Ferdig kombucha som ikke er tilsatt frukt el bær. Eller den søte teen som er i kombucha hotellet ditt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Kombuchahotell</b>: En glasskrukke med litt plass og med tett lokk. Her oppbevarer du scobyene som etterhvert blir dannet på hver brygging.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Fermetering:</b> Gjæringsprosess hvor karbohydrater, sukker og stivelse brytes ned og det dannes organiske syrer</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>F1 eller Første fermenetering</b>: Når du har blandet søt te, scoby og </span><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;">startervæske og det står i romtemperatur men lufting/klede over.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;"><b>F2 eller Andre fermentering</b>: Når du blander kombucha og frukt el bær på flasker med tett kork for å lage kullsyre.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Patentkork:</b> Toppen du ser på flaskene under, som kan vippes av.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Brygging</b>: Hele prosessen med å lage kombucha</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: large; letter-spacing: 0.47999998927116394px;">Her vil jeg vise hvordan du lager komboucha fra et komboucha hotell:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: medium; letter-spacing: 0.47999998927116394px;">(det blir samme fremgangsmåte om du kjøper en scoby og startervæske med noen)</span></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><i>Et komboucha hotell er en samling med scobyer som ligger "på vent" i søt sukret kald te.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>Her fyller du på hver gang du får nye scobyer, noe du får hver gang du lager ny batch med komboucha.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>For at scobyene skal overleve over tid, er det viktig å gi de "mat" ca 1 gang i mnd, da fyller du på med litt søt kald te.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>Fra hotellet kan du når som helst plukke ut en scoby for å lage ny komboucha.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i>Og har du ikke tenkt å lage mer på en stund, samler du alle scobyene dine i hoteller, gir de "mat" og setter de i et skap med tett lokk.</i></div><div class="separator" style="clear: both; text-align: center;"><b><i><br /></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/s2048/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/w480-h640/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Her er en variant med scobyer, de har ofte ulik farge, form og tykkelse</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/s2048/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/w480-h640/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b>Om du skal lage komboucha fra et hotell gjør du slik:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1: Kok opp 3 liter vann og 9 ss økologisk sukker. Legg i 3 poser te og la det trekke ca 15 min. Fjern teposene og avkjøl teen</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2: Ta 1 scoby fra hotellet og 3 dl av væsken som også er i hotellet</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">3: Bland alt, 3 dl startvæske, scoby og all den søte teen i en 3 liters helt ren (gjerne desinfisert) og kald glasskrukke/flaske</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>NB! vask scobyen i kaldt el lunket vann før du legger den i det nye glasset</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">4: Sett på et klede/laken/klut el lign som er tett men rent, og sett strikk rundt</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">5:La stå i romtemperatur i 8-12 dager</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><u><i><span style="font-size: large;">1:</span></i></u></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUzBgAhDpANP0kxPH409l0MYY9sFQjoU77edavj0i1bdg_hJdxMXgKDcbDAn1rDJ9V4Uwd10L_JWI7imZ_thL9AcnhgkqI1b3HtgsZIZ6xWVtLATf28LZIjVjDBrLLHiGzNX5F8oCZw/s2048/561B8E44-166C-486D-BC66-15AB3F5BC309.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUzBgAhDpANP0kxPH409l0MYY9sFQjoU77edavj0i1bdg_hJdxMXgKDcbDAn1rDJ9V4Uwd10L_JWI7imZ_thL9AcnhgkqI1b3HtgsZIZ6xWVtLATf28LZIjVjDBrLLHiGzNX5F8oCZw/w300-h400/561B8E44-166C-486D-BC66-15AB3F5BC309.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/s2048/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/w300-h400/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wy2dVbSHplpxjvo5KWzbo-LfunaHXBVQceiN9FIbkXBA7wfRmb258PjjCt5VfcDYlS4L2JFVLAicXCj8v_WEadgbkVLVCuk-6WGu9hkOMoEmfQTVti3LSU_WSwnRsLmOz6QBXV5QCg/s2048/C508B677-3E5F-41BC-9254-9191423558D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wy2dVbSHplpxjvo5KWzbo-LfunaHXBVQceiN9FIbkXBA7wfRmb258PjjCt5VfcDYlS4L2JFVLAicXCj8v_WEadgbkVLVCuk-6WGu9hkOMoEmfQTVti3LSU_WSwnRsLmOz6QBXV5QCg/w300-h400/C508B677-3E5F-41BC-9254-9191423558D8.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/s2048/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/w300-h400/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;">2:</span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/s2048/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/w300-h400/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCyEbvUeTorQrvJ861HMFpdhwDEGad4haDh8dsvfR80ew2lD-T38e6hniYfSLonqXSBPobUr-I8KfEXJQU0SAOrz56KbHI3ytOU9iMnQNqAhDBzJ9pswFTw8Tm6pYTqAxUNl7lFOu9A/s2048/4005753D-0CCA-478D-A6F5-D614A32C9235.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCyEbvUeTorQrvJ861HMFpdhwDEGad4haDh8dsvfR80ew2lD-T38e6hniYfSLonqXSBPobUr-I8KfEXJQU0SAOrz56KbHI3ytOU9iMnQNqAhDBzJ9pswFTw8Tm6pYTqAxUNl7lFOu9A/w300-h400/4005753D-0CCA-478D-A6F5-D614A32C9235.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ50Di1mjEJWNRFbPZ8Cu2Wg58UnxMDTDPM2BYpwhSfzs8baskuN-GXFRG325k_rec__IcLBlxaoUtcQrlxfx7EqSGf-cfcYOnWNHqQfUaJlFAwEcqK55mEqn0GTn8rTGT416EZY5BFA/s2048/B1CFFE62-D341-4492-8D1A-DEB118B804EA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ50Di1mjEJWNRFbPZ8Cu2Wg58UnxMDTDPM2BYpwhSfzs8baskuN-GXFRG325k_rec__IcLBlxaoUtcQrlxfx7EqSGf-cfcYOnWNHqQfUaJlFAwEcqK55mEqn0GTn8rTGT416EZY5BFA/w300-h400/B1CFFE62-D341-4492-8D1A-DEB118B804EA.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Her er scoby og starterveske</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArKaIGc8Sx4sBVIDaHajOS9H-cviSdtZGXV6mX46UauY3fHCm4dD2uSu5gNb5u0btmlRUnDpfo1g0jvBXCioRd4K3Xzd-H2y_f3CrMSU-Fi9FwxsWUZNIy9OYEdUQY28oWz7zcWDsZg/s2048/CAA2441C-EE6D-4E31-B956-431BC8AE3D14.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArKaIGc8Sx4sBVIDaHajOS9H-cviSdtZGXV6mX46UauY3fHCm4dD2uSu5gNb5u0btmlRUnDpfo1g0jvBXCioRd4K3Xzd-H2y_f3CrMSU-Fi9FwxsWUZNIy9OYEdUQY28oWz7zcWDsZg/w300-h400/CAA2441C-EE6D-4E31-B956-431BC8AE3D14.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;">3</span>:</u></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><br /></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><br /></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiDEnuIV5oCYej9Xe2j3rMz86FL8gIp2j9xODBFJuZfi_N3UV2uhkKlYlmvWLsqXBe6N6wFfgOwjVv120M3G_wXF0cWQ5TlYVXuMqpJnO1a5ENI36xhGXhW3fHduIeNaC7KqOThg5g/s2048/C38FE997-6677-49FB-ACFF-008D2F7A3BBA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiDEnuIV5oCYej9Xe2j3rMz86FL8gIp2j9xODBFJuZfi_N3UV2uhkKlYlmvWLsqXBe6N6wFfgOwjVv120M3G_wXF0cWQ5TlYVXuMqpJnO1a5ENI36xhGXhW3fHduIeNaC7KqOThg5g/w300-h400/C38FE997-6677-49FB-ACFF-008D2F7A3BBA.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;">4:</span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">Nå må vi dekke til kombouchaen så der ikke kommer smuss og støv og ikke minst fluer og insekter i.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Jeg kjøpte et billig bommul laken til 50 kr, og klipte opp passelige str. (vasket det først på 90 gr)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Sett et strikk rundt så det blir tett. Rett ut skrukker så ikke noe kan komme inn gjennom kantene.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U3-ahOTnVMhkJNUQ1R4JKklzbWhxmqGEZuju4e_f-5LGXsRctGCVyVQihu1bf80IqyMqtg-U9DdacYI4oW_FgYN-U_SmJFmUkklz8oyoQB307JHf4iXMz7oyGX7LO_EQaPAFArOHuA/s2048/BDFF7FC4-88F9-4721-B75C-BCE55F7B207F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U3-ahOTnVMhkJNUQ1R4JKklzbWhxmqGEZuju4e_f-5LGXsRctGCVyVQihu1bf80IqyMqtg-U9DdacYI4oW_FgYN-U_SmJFmUkklz8oyoQB307JHf4iXMz7oyGX7LO_EQaPAFArOHuA/w300-h400/BDFF7FC4-88F9-4721-B75C-BCE55F7B207F.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;">5:</span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;"><br /></span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><u><span style="font-size: large;"><br /></span></u></i></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">Slik ser et komboucha glass ut når det er klart for første fermentering. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det skal nå stå HELT I RO en plass i romtemperatur. Ikke for varmt og ikke for kaldt.</div><div class="separator" style="clear: both; text-align: left;">på sommeren kan fermenteringen gå fortere og på vinteren saktere.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Når jeg skriver dette er det mai, og jeg lar glasset stå 8-11 dager.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du kan smake deg til hva du liker, men den bør stå minst 7 dagen for at den skal bli fermentert.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Den blir syrligere jo lenger den står. Så det er litt smak og behag hvor søt/syrlig du vil ha den. Prøv gjerne med 2 uker å se hvor sur den blir</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgYdOq0yBIqrOytGk-HMxv_pB8AiEki7ITtC738loAOSunagnfkn3vUgoOvMecy9B-nWxWtEqIiON78TUFfCWO1FVIhZxoi8mJ-pgeKSOcB7_ZAylG7LPMS36r_t2UQLybCcagCLEhQ/s2048/6810E176-21D5-407E-BA9F-97B6D1B17DB6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgYdOq0yBIqrOytGk-HMxv_pB8AiEki7ITtC738loAOSunagnfkn3vUgoOvMecy9B-nWxWtEqIiON78TUFfCWO1FVIhZxoi8mJ-pgeKSOcB7_ZAylG7LPMS36r_t2UQLybCcagCLEhQ/w300-h400/6810E176-21D5-407E-BA9F-97B6D1B17DB6.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Slik ser det ut etter ca 10 dager med fermentering, det hvite du ser, er den nye scobyen, denne gangen ligger den som et lokk over teen, men den kan også synke ned. Denne kan du lage ny komboucha med eller du kan legge den i kombouchahotellet</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Nå skal du sile, og så velger du om du vil drikke den naturell eller etterfermentere med smak. Da går du ev videre til punkt 6.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/s2048/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/w300-h400/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">6: Ha i frukt el bær</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">7: sil over i flasker</div><div><br /></div><div class="separator" style="clear: both; text-align: center;">8: Nå skal korken være tett for å lage kullsyre, det kan være lurt å tre plastposer over med klype, i tilfelle det blir mye kullsyre og det eksploderer </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">9: Stå i romtemperatur i 1-3 dager, husk å luft ut trykket</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">10: Sil over i rene flasker, oppbevar i kjøleskap</div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: large;">6:</span></u></i></b></div><div style="text-align: center;"><b><i><u><br /></u></i></b></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/s2048/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/w292-h400/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" width="292" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: large;">7:</span></u></i></b></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/s2048/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/w300-h400/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" width="300" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: large;">8:</span></u></i></b></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/s2048/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/w300-h400/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" width="300" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: large;">9:</span></u></i></b></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/s2048/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/w300-h400/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" width="300" /></a></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both;">Etter 1-2 dager (kanskje 3) åpner du forsiktig korken, siler kombouchaen over på rene steriliserte flasker.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">NÅ kan du oppbevare de i kjøleskap i flere måneder.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fermenteringen kan fortsette litt i kjøleskap og det kan danne seg små scobyer på nytt, da bare siler du før du drikker. Men det meste av fermentering stopper når du setter drikken kjølig.</div></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: large;">10:</span></u></i></b></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/s2048/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/w300-h400/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" width="300" /></a></div><div><br /></div><div><br /></div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/s2048/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/w300-h400/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" width="300" /></a></div>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com4tag:blogger.com,1999:blog-3520093373025341442.post-71686266591828527142021-05-28T23:48:00.001+02:002021-05-28T23:48:29.778+02:00ETTERFERMENTERING AV KOMBUCHA<div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/s2048/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/w480-h640/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Jeg har laget en serie med forskjellige varianter og forskjellige steder i prosessen. Dere vil kjenne igjen bildene og teksten på alle, men det var et forsøk på å gjøre det enklere og mer forståelig</b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div class="separator" style="clear: both;"><b>Det er noen ord og uttrykk som kan virke forvirrende på nybegynnere, ord og utrykk brukes litt om hverandre:</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Kombucha:</b> Den ferdige drikken</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Scobymamma:</b> En bakteriekultur (sopp) som blir dannet under fermentering. Ser ut som en tykk gele pannekake</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Scobybaby:</b> Det samme som en scobymamma</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Startervæske</b>: Ferdig kombucha som ikke er tilsatt frukt el bær. Eller den søte teen som er i kombucha hotellet ditt.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Kombuchahotell</b>: En glasskrukke med litt plass og med tett lokk. Her oppbevarer du scobyene som etterhvert blir dannet på hver brygging.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Fermetering:</b> Gjæringsprosess hvor karbohydrater, sukker og stivelse brytes ned og det dannes organiske syrer</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>F1 eller Første fermenetering</b>: Når du har blandet søt te, scoby og </span><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;">startervæske og det står i romtemperatur men lufting/klede over.</span></span></div><div class="separator" style="clear: both;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="letter-spacing: 0.47999998927116394px;"><b>F2 eller Andre fermentering</b>: Når du blander kombucha og frukt el bær på flasker med tett kork for å lage kullsyre.</span></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Patentkork:</b> Toppen du ser på flaskene under, som kan vippes av.</span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Brygging</b>: Hele prosessen med å lage kombucha</span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Her hopper jeg over selve bryggingen og starter rett på smaksetting:</b></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div></div><div>Her er søt te ferdig fermentert, du ser den nye scobyen ligge øverst, som et tykt hvitt lokk, men den opprinnelige scobyen, moren, ligger nederst.</div><p>Denne er nå klar til å siles.</p><p><br /></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzFkbUYPuG8i8qPqkjcWUpXqbyAALqVIecm5Mtjve-59PX1sHo9sa6HaAJt2mKQy7d8_xGNmYuF36Z97fp9aYvuf3OuggP0hZNO0vicl8BFmg2BYJ58VExUOHzB7AXFQUZv_UCi0n2g/s2048/9D34237C-9E13-40C1-BEC5-7EFCA769F231.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzFkbUYPuG8i8qPqkjcWUpXqbyAALqVIecm5Mtjve-59PX1sHo9sa6HaAJt2mKQy7d8_xGNmYuF36Z97fp9aYvuf3OuggP0hZNO0vicl8BFmg2BYJ58VExUOHzB7AXFQUZv_UCi0n2g/w480-h640/9D34237C-9E13-40C1-BEC5-7EFCA769F231.jpeg" width="480" /></a></p><p><br /></p><p>Den nye scobyen sett ovenfra</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/s2048/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/w480-h640/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" width="480" /></a></p><p><br /></p><p>Jeg heller både scobyer og kombucha over en sil, så her ser du både ferdig kombucha, scobymamma og scobybaby.</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEcxHlhZ4s9WDq-D1BlMa60f91dh_N5e-m6PlNUd9M1-UgmVREU9CzSpCPmyqz7loi4G-ZR1L7Vhyphenhyphen-J31q_oxsMgtb_VtpqQiIRBN8qLPl_-NlVFPXTGFVKzAnpzK_H4LsLsVhx1wpA/s2048/B5B45471-FE69-4E9E-ADBA-C5467AEF8717.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEcxHlhZ4s9WDq-D1BlMa60f91dh_N5e-m6PlNUd9M1-UgmVREU9CzSpCPmyqz7loi4G-ZR1L7Vhyphenhyphen-J31q_oxsMgtb_VtpqQiIRBN8qLPl_-NlVFPXTGFVKzAnpzK_H4LsLsVhx1wpA/w480-h640/B5B45471-FE69-4E9E-ADBA-C5467AEF8717.jpeg" width="480" /></a></p><p><br /></p><p><br /></p><div class="separator" style="clear: both;">ETTERFERMENTERING:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Tilsetting av smak:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><u>Dette steget er ikke nødvendig, du kan drikke kombuchaen som den er, uten kullsyre og smak.</u></div><div class="separator" style="clear: both;"><u><br /></u></div><div class="separator" style="clear: both;"><u><br /></u></div><div class="separator" style="clear: both;">Vil du ha kullsyre må vi gjerne etterfermentere. Etter hvert som kulturen din blir eldre, kan det dannes litt kullsyre under første fermentering.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Om du skal bruke frosne bær husk å ta de ut så de tiner, man kan også bruke de når de er frosne, men det blir gjerne ikke så mye saft fra de da.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Om du bare bruker ferske epler, pærer, rabarbra osv trenger du bare å dele de i små biter så du får de over på flaskene.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Du kan bruke alt fra frosne eller ferske appelsin, sitron, ingefær, eple, mango, bringebær, rips osv. Det er bare fantasien som setter grenser her.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Jeg liker godt en blanding av jordbær og blåbær. </div><div class="separator" style="clear: both;">Her har jeg most bærene men en stavmikser (det er enklare å få massen på flasker, men det er vanskeligere å sile det ferdige produktet)</div><div class="separator" style="clear: both;">Du kan også bare ta en gaffel å mose bærene (det er vanskeligere å få de på flaske, men enklere å sile etterpå)</div><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwBNmowyJShuvsHadFiJzIw8pGnqYBLLSHO2SJtHRZKl_Gllswd2AnaHAw8ZVTpadZ0Sv7OdY2N4Wk-CIonF4IjU52G2FGOxb-dGOnGFIQdLrWDYxhKF_D_W6nAUklMQ68f67PflpWg/s2048/CE4E8EBE-BAD3-4846-888A-BACE746A1A8B.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwBNmowyJShuvsHadFiJzIw8pGnqYBLLSHO2SJtHRZKl_Gllswd2AnaHAw8ZVTpadZ0Sv7OdY2N4Wk-CIonF4IjU52G2FGOxb-dGOnGFIQdLrWDYxhKF_D_W6nAUklMQ68f67PflpWg/w480-h640/CE4E8EBE-BAD3-4846-888A-BACE746A1A8B.jpeg" width="480" /></a></p><p><br /></p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_soiSNpKRsYRTBQ4zyCPJHtRlgFEc4fbd-sictD_Ww_wUFaj2aW39Cb2LunPnwcnjB4Y7G-GPyWxVRM9iOuIgi7P2d9H3x3-7PrpXqW0eIJUZ6GWDtIX2DOzoKDUxx97Y9-bl5L8mZw/s2048/0117ECD5-89A3-4BBF-B4B3-B637CE105BD3.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_soiSNpKRsYRTBQ4zyCPJHtRlgFEc4fbd-sictD_Ww_wUFaj2aW39Cb2LunPnwcnjB4Y7G-GPyWxVRM9iOuIgi7P2d9H3x3-7PrpXqW0eIJUZ6GWDtIX2DOzoKDUxx97Y9-bl5L8mZw/w480-h640/0117ECD5-89A3-4BBF-B4B3-B637CE105BD3.jpeg" width="480" /></a></p><p><br /></p><p><br /></p><div class="separator" style="clear: both;">Vi starter da med helt rene desinfiserte flasker, helst med patentkork.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bruk en trekt til å få bærene opp i flaskene.</div><div class="separator" style="clear: both;">Jeg har ikke noe mål på hvor mye, men ca 5-6 ss most bær, alt etter hvor mye der er plass til.</div><div class="separator" style="clear: both;">Om det setter seg fast, bruker jeg en ren strikkepinne el lign og dytter ned bærene.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/s2048/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/w480-h640/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Bruk samme trekten til å helle over kombuchaen, den du nettopp har silt ifra scobymamma og baby. (dette er altså den 3 literen som har stått en uke el så og fermenert)</div><div class="separator" style="clear: both;">Igjen bruker jeg en bolle med tut, men du kan bruke litermål ol.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fyll opp til der flasken begynner å smalne.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/s2048/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/w480-h640/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Sett på korken.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Merk flaskene med dato, jeg bruker litt fryseteip.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">For å unngå uhell setter jeg hver flaske i poser med klemme, om du er "heldig" og det dannes mye kullsyre, kan du risikere at flaskene eksploderer. </div><div class="separator" style="clear: both;">Jeg bruker flasker både fra europris og chlas Olson, og har enda ikke hatt problemer.</div><div class="separator" style="clear: both;">Mange sier en må bruke trykksikre flasker.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>NB ! Er det første gang du brygger kombucha, er det ikke sikkert du får kullsyre første gangen.</b></div><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Det kan være du må lage ny kombucha en 4-5 ganger før du faktisk får kullsyre, så vær tålmodig.</b></div><div class="separator" style="clear: both;"><b>I mellomtiden kan du blande kombucha med litt kullsyrevann når du drikker</b>.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/s2048/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/w480-h640/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Nå skal flaskene stå minst et døgn i romtemperatur. </div><div class="separator" style="clear: both;">Du tester om du har fått kullsyre ved å lette litt på korken og høre om det freser.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Vær forsiktig, er der mye kullsyre kan det "frese" utover hele kjøkkenet....</div><div class="separator" style="clear: both;">Det kan være lurt å opne korken uten å opne plastposen, altså gjennom posen...</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Om det er lite kullsyre, kan du la det stå 1 eller 2 døgn til, men husk å "lufte" korken en gang pr døgn.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/s2048/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/w480-h640/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Etter 1-2 dager (kanskje 3) åpner du forsiktig korken, siler kombuchaen over på rene steriliserte flasker.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">NÅ kan du oppbevare de i kjøleskap i flere måneder.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Fermenteringen kan fortsette litt i kjøleskap og det kan danne seg små scobyer på nytt, da bare siler du før du drikker. Men det meste av fermentering stopper når du setter drikken kjølig.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/s2048/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/w480-h640/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Det kan være lurt å merke flaskene med dato for når du laget de.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/s2048/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/w480-h640/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" width="480" /></a></div><div><br /></div></div></div></div></div></div>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-54604023700616881272021-05-28T23:38:00.002+02:002021-05-28T23:52:14.481+02:00KOMBUCHA<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/s2048/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3MuAmAjHnnOf8BSXz4ne19RPaCrdk6Ty6kvCz0p0WvIX_vrbwRdjx1T8_1uN4v9QW0FcA0ENrbBy-PFVJjl_kOcPFUF5Q5mLDlhRwe8iHPCFb7VUcONgIH6PWxt0AQruLxdLtBocOQ/w480-h640/0CECFE80-34A2-4222-98A5-2EABB99B3699.jpeg" width="480" /></a></div><br /><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Jeg har laget en serie med forskjellige varianter og forskjellige steder i prosessen. Dere vil kjenne igjen bildene og teksten på alle, men det var et forsøk på å gjøre det enklere og mer forståelig</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;">Her skal jeg prøve å vise steg for steg hvordan du kan brygge din egen kombucha.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det finnes mange oppskrifter, mange måter å gjøre det på, noen mener slik og noen mener sånn.</div><div class="separator" style="clear: both; text-align: left;">Denne måten fungerer veldig bra for meg.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Resultatet avhenger av renslighet, råvarer og temperatur.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du trenger: </div><div class="separator" style="clear: both; text-align: left;">Scoby </div><div class="separator" style="clear: both; text-align: left;">Startvæske</div><div class="separator" style="clear: both; text-align: left;">Økologisk sort te</div><div class="separator" style="clear: both; text-align: left;">Økologisk sukker</div><div class="separator" style="clear: both; text-align: left;">1 stor gassbeholder til 3 liter</div><div class="separator" style="clear: both; text-align: left;">3-4 glassflasker med patentkork</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Det er noen ord og uttrykk som kan virke forvirrende på nybegynnere, ord og utrykk brukes litt om hverandre:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Kombucha:</b> Den ferdige drikken</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Scobymamma:</b> En bakteriekultur (sopp) som blir dannet under fermentering. Ser ut som en tykk gele pannekake</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Scobybaby:</b> Det samme som en scobymamma</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Startervæske</b>: Ferdig kombucha som ikke er tilsatt frukt el bær. Eller den søte teen som er i kombucha hotellet ditt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Kombuchahotell</b>: En glasskrukke med litt plass og med tett lokk. Her oppbevarer du scobyene som etterhvert blir dannet på hver brygging.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Fermetering:</b> Gjæringsprosess hvor karbohydrater, sukker og stivelse brytes ned og det dannes organiske syrer</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>F1 eller Første fermentering</b>: Når du har blandet søt te, scoby og </span><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="caret-color: rgb(51, 51, 51); letter-spacing: 0.47999998927116394px;">startervæske og det står i romtemperatur men lufting/klede over.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="caret-color: rgb(51, 51, 51); letter-spacing: 0.47999998927116394px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333; font-family: merriweather, Georgia, times new roman, serif;"><span style="caret-color: rgb(51, 51, 51); letter-spacing: 0.47999998927116394px;"><b>F2 eller Andre fermentering</b>: Når du blander kombucha og frukt el bær på flasker med tett kork for å lage kullsyre.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Patentkork:</b> Toppen du ser på flaskene under, som kan vippes av.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><b>Brygging</b>: Hele prosessen med å lage kombucha</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; caret-color: rgb(51, 51, 51); color: #333333; font-family: merriweather, Georgia, "times new roman", serif; font-size: 16px; letter-spacing: 0.47999998927116394px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nu1BvPgKIv12T812XzBRQOWF_EN_ckz5qeOsRtcd-ohY8BlAVk3lzPXjrbHhAda2urtPeeF3YtJSgtK0o4kgZwS7V_CZNBllDLUhCoa9Sqv7IWKJ3KaUYwIeemjKTLlZGStZpj0XiQ/s2048/E7A1EB40-30CE-49A9-92ED-A116EDA2DA66.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nu1BvPgKIv12T812XzBRQOWF_EN_ckz5qeOsRtcd-ohY8BlAVk3lzPXjrbHhAda2urtPeeF3YtJSgtK0o4kgZwS7V_CZNBllDLUhCoa9Sqv7IWKJ3KaUYwIeemjKTLlZGStZpj0XiQ/w480-h640/E7A1EB40-30CE-49A9-92ED-A116EDA2DA66.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/s2048/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/w150-h200/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/s2048/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/w150-h200/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/s2048/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/w150-h200/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;"> Økologisk sort te Søt sukret te Scoby</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEnUVFTitf-qgzD6FsGqP3fzFsO6wW9mUM3gVJSG2lzA_ZLugHJCp2F17zqkudQDVhkpXGyReDYwbOFFnKoYB-KTZU-6RHdtHWPBboAxt10NIlV9U84CziCKpsDaV8s6vp9BReK1nBg/s2048/93621101-3A5D-442F-AD33-5B4C5988C4FB.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEnUVFTitf-qgzD6FsGqP3fzFsO6wW9mUM3gVJSG2lzA_ZLugHJCp2F17zqkudQDVhkpXGyReDYwbOFFnKoYB-KTZU-6RHdtHWPBboAxt10NIlV9U84CziCKpsDaV8s6vp9BReK1nBg/w150-h200/93621101-3A5D-442F-AD33-5B4C5988C4FB.jpeg" width="150" /></a> <img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwBNmowyJShuvsHadFiJzIw8pGnqYBLLSHO2SJtHRZKl_Gllswd2AnaHAw8ZVTpadZ0Sv7OdY2N4Wk-CIonF4IjU52G2FGOxb-dGOnGFIQdLrWDYxhKF_D_W6nAUklMQ68f67PflpWg/w150-h200/CE4E8EBE-BAD3-4846-888A-BACE746A1A8B.jpeg" style="caret-color: rgb(0, 0, 238); color: #0000ee; text-align: center; text-decoration: underline;" width="150" /> </div><div class="separator" style="clear: both; text-align: left;"> Startervæske Valgfri frukt el bær</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dette er en oppskrift på 3 liter kombucha:</div><div class="separator" style="clear: both; text-align: left;">Du kan selvsagt halvere oppskriften</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det aller viktigste når du skal lage kombucha er at alt utstyret du bruker er helt rent. Du kan gjerne desinfisere alt med kokende vann.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du må også vaske hendene godt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Nå starter vi:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Start med å helle 3 liter kaldt vann i en helt ren kasserolle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ha i 9 ss økologisk sukker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Kok opp, det kan gjerne koke 1 minutt eller 2</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bruker du lokk går det fortere.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br style="text-align: left;" /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUzBgAhDpANP0kxPH409l0MYY9sFQjoU77edavj0i1bdg_hJdxMXgKDcbDAn1rDJ9V4Uwd10L_JWI7imZ_thL9AcnhgkqI1b3HtgsZIZ6xWVtLATf28LZIjVjDBrLLHiGzNX5F8oCZw/s2048/561B8E44-166C-486D-BC66-15AB3F5BC309.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUzBgAhDpANP0kxPH409l0MYY9sFQjoU77edavj0i1bdg_hJdxMXgKDcbDAn1rDJ9V4Uwd10L_JWI7imZ_thL9AcnhgkqI1b3HtgsZIZ6xWVtLATf28LZIjVjDBrLLHiGzNX5F8oCZw/w480-h640/561B8E44-166C-486D-BC66-15AB3F5BC309.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slå av varmen.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Legg i 3 poser økologisk sort te.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg bruker denne fra pukka.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/s2048/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHFYPSm74dhi1hchi8jCtLLBrKeW3blPGKmbrjElDY-Bn2e34097K9y2xPPTEl-evCOzCe3bfl4ccbSOD1W8Ud3LGCeMWjnGzQ-yePeVTJdUt6xFbTN76OlrVCf8RgzccZLMQll6kQ/w480-h640/C0F735D8-90A2-44A4-91FD-D66E8D19D37C.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dette skal stå slik under lokk, uten varme i 15 min.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br style="text-align: left;" /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wy2dVbSHplpxjvo5KWzbo-LfunaHXBVQceiN9FIbkXBA7wfRmb258PjjCt5VfcDYlS4L2JFVLAicXCj8v_WEadgbkVLVCuk-6WGu9hkOMoEmfQTVti3LSU_WSwnRsLmOz6QBXV5QCg/s2048/C508B677-3E5F-41BC-9254-9191423558D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wy2dVbSHplpxjvo5KWzbo-LfunaHXBVQceiN9FIbkXBA7wfRmb258PjjCt5VfcDYlS4L2JFVLAicXCj8v_WEadgbkVLVCuk-6WGu9hkOMoEmfQTVti3LSU_WSwnRsLmOz6QBXV5QCg/w480-h640/C508B677-3E5F-41BC-9254-9191423558D8.jpeg" width="480" /></a></div></div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Etter 15 minutter fjerner du t-posene, og du har nå ferdig søt sukret te. Dette er steg 1.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Kjøl så ned teen til romtemperatur.</div><div class="separator" style="clear: both; text-align: left;">Du kan sette den i kjøleskap, i vannbad osv for å gjøre dette hurtig.</div><div class="separator" style="clear: both; text-align: left;">Jeg pleier å lage teen tidlig på dag og lager ferdig kombuchaen på kvelden.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/s2048/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ_EqEZgNXqAtV_l4f6HUz0iHQibLM3Lti_1xZMYVdbmCu1o3E5ypISCfUaOr_uRVK8-2D7EdB8xDFoddFLoFk3Ti-6qlQx4v6kTDRAyWPloF3ktQZoj5t0um4L5NfPOb7rhp0hRx6A/w480-h640/3A514BB6-1432-49FE-8654-3D73BE3708AF.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Så begynner selve bryggingen:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du trenger ca 3 dl startervæske, dette er væsken (søt te) som ligger i scobyhotellet ditt, eller ferdigbygget kombucha UTEN smakstilsetning (frukt, bær og krydder)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEnUVFTitf-qgzD6FsGqP3fzFsO6wW9mUM3gVJSG2lzA_ZLugHJCp2F17zqkudQDVhkpXGyReDYwbOFFnKoYB-KTZU-6RHdtHWPBboAxt10NIlV9U84CziCKpsDaV8s6vp9BReK1nBg/s2048/93621101-3A5D-442F-AD33-5B4C5988C4FB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEnUVFTitf-qgzD6FsGqP3fzFsO6wW9mUM3gVJSG2lzA_ZLugHJCp2F17zqkudQDVhkpXGyReDYwbOFFnKoYB-KTZU-6RHdtHWPBboAxt10NIlV9U84CziCKpsDaV8s6vp9BReK1nBg/w480-h640/93621101-3A5D-442F-AD33-5B4C5988C4FB.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her ser du eksempel på scoby, de varierer i farge og tykkelse, og fasongen avhenger av formen på glasset de er brygget i.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg bruker et firkantet glass, så her blir de firkantet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Tykkelsen avhenger av hvor lenge kombuchaen står å gjærer i romtemperatur.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/s2048/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3-t_UUX5nV1dcbjdJfiuj8t1ZZjcgah0XKu3tdPGjY0r6QhrhC6KjC17eVOkZM_s02ZLNpaKiqw9iCe5Un-4JEiCht5Kk5T-eMHtBVF6Emi_S-Bm1JygJM7F9-BT2rQiAnoGKQwnGg/w480-h640/A9D77DE5-E505-455C-AF71-8C6CED1517FD.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her viser hvordan en scoby kan se ut etter 9 dager i romtemperatur.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Den nye scobyen (babyen) ligger som et lokk øverst i glasset, og den gamle scobyen (moren) ligger i bunnen, og det har dannet seg tråder i glasset.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzFkbUYPuG8i8qPqkjcWUpXqbyAALqVIecm5Mtjve-59PX1sHo9sa6HaAJt2mKQy7d8_xGNmYuF36Z97fp9aYvuf3OuggP0hZNO0vicl8BFmg2BYJ58VExUOHzB7AXFQUZv_UCi0n2g/s2048/9D34237C-9E13-40C1-BEC5-7EFCA769F231.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzFkbUYPuG8i8qPqkjcWUpXqbyAALqVIecm5Mtjve-59PX1sHo9sa6HaAJt2mKQy7d8_xGNmYuF36Z97fp9aYvuf3OuggP0hZNO0vicl8BFmg2BYJ58VExUOHzB7AXFQUZv_UCi0n2g/w480-h640/9D34237C-9E13-40C1-BEC5-7EFCA769F231.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Og her ser du mitt kombucha hotell. Det betyr bare en oppbevaring av scobyer.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her kan de ligge egentlig i åresvis, om de får påfyll av litt ren sukret te ca 1 gang i mnd.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lokket er tett og de står langt inne i et kjøkkenskap.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/s2048/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7QtJsXF-leUr4QMaelq0w6by2374lujHQZ00wcut-_sQwHUylzPFIpUBosGcmZBqSQ92vNOmqvQl0XoDwElDveOGSEZzkr0wADZUw7lx5G8BoTLINJ7rlpSSR-t2FiEd0XD6d7Tygw/w480-h640/C74E7208-2A8B-4772-8DDC-EFECF6E6E2E6.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Før vi starter, må vi sørge for at glasset vi skal bruke er helt rent. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vask det med feks Zalo og kokende vann.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Første gang kan det være lurt å desinfisere glasset skikkelig, enten ved å koke det i en kasserolle, eller legge det i kald bakerovn, la ovnen stige til 130 gr, og la glasset ligger der i 15 min.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">HUSK å avkjøle glasset helt før du brygger kombuchaen</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSiRaC3dgz-Y0ifut2qGH36KgVZu1q4T_smE88VAovrdsKr8ZYdV_S4OV2mtib3OfFuX5FrWqRGyJIQ0VaTGIqgA2DoJ71uw6p-SIsYbbDgJjd8wf8bzT9uUANXDST2U8FyGzDAl35Q/s2048/E92E1BE1-5DB2-4318-8893-7D5EEA6AA2A4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSiRaC3dgz-Y0ifut2qGH36KgVZu1q4T_smE88VAovrdsKr8ZYdV_S4OV2mtib3OfFuX5FrWqRGyJIQ0VaTGIqgA2DoJ71uw6p-SIsYbbDgJjd8wf8bzT9uUANXDST2U8FyGzDAl35Q/w480-h640/E92E1BE1-5DB2-4318-8893-7D5EEA6AA2A4.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vask scobyen du skal bruke (som du enten har tatt fra komboucha hotellet, eller rett fra den forrige kombuchaen som har stått i 7-11 dager, før du har i frukt og bær) under rennende lunket vann. PS: ikke bruk varmt vann</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCyEbvUeTorQrvJ861HMFpdhwDEGad4haDh8dsvfR80ew2lD-T38e6hniYfSLonqXSBPobUr-I8KfEXJQU0SAOrz56KbHI3ytOU9iMnQNqAhDBzJ9pswFTw8Tm6pYTqAxUNl7lFOu9A/s2048/4005753D-0CCA-478D-A6F5-D614A32C9235.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCyEbvUeTorQrvJ861HMFpdhwDEGad4haDh8dsvfR80ew2lD-T38e6hniYfSLonqXSBPobUr-I8KfEXJQU0SAOrz56KbHI3ytOU9iMnQNqAhDBzJ9pswFTw8Tm6pYTqAxUNl7lFOu9A/w480-h640/4005753D-0CCA-478D-A6F5-D614A32C9235.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg den nyvaskede scobyen i det rene, kalde glasset.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hell ca 3 dl med startervæske over. om det er helt nøyaktig er ikke så viktig.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ50Di1mjEJWNRFbPZ8Cu2Wg58UnxMDTDPM2BYpwhSfzs8baskuN-GXFRG325k_rec__IcLBlxaoUtcQrlxfx7EqSGf-cfcYOnWNHqQfUaJlFAwEcqK55mEqn0GTn8rTGT416EZY5BFA/s2048/B1CFFE62-D341-4492-8D1A-DEB118B804EA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ50Di1mjEJWNRFbPZ8Cu2Wg58UnxMDTDPM2BYpwhSfzs8baskuN-GXFRG325k_rec__IcLBlxaoUtcQrlxfx7EqSGf-cfcYOnWNHqQfUaJlFAwEcqK55mEqn0GTn8rTGT416EZY5BFA/w480-h640/B1CFFE62-D341-4492-8D1A-DEB118B804EA.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Scobyen legger seg ofte i bunnen hos meg.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArKaIGc8Sx4sBVIDaHajOS9H-cviSdtZGXV6mX46UauY3fHCm4dD2uSu5gNb5u0btmlRUnDpfo1g0jvBXCioRd4K3Xzd-H2y_f3CrMSU-Fi9FwxsWUZNIy9OYEdUQY28oWz7zcWDsZg/s2048/CAA2441C-EE6D-4E31-B956-431BC8AE3D14.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArKaIGc8Sx4sBVIDaHajOS9H-cviSdtZGXV6mX46UauY3fHCm4dD2uSu5gNb5u0btmlRUnDpfo1g0jvBXCioRd4K3Xzd-H2y_f3CrMSU-Fi9FwxsWUZNIy9OYEdUQY28oWz7zcWDsZg/w480-h640/CAA2441C-EE6D-4E31-B956-431BC8AE3D14.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fyll så på med den avkjølte teen du laget tidligere. Jeg heller den over i en bolle med tut, bare for å ikke rote så mye.....</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiDEnuIV5oCYej9Xe2j3rMz86FL8gIp2j9xODBFJuZfi_N3UV2uhkKlYlmvWLsqXBe6N6wFfgOwjVv120M3G_wXF0cWQ5TlYVXuMqpJnO1a5ENI36xhGXhW3fHduIeNaC7KqOThg5g/s2048/C38FE997-6677-49FB-ACFF-008D2F7A3BBA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQiDEnuIV5oCYej9Xe2j3rMz86FL8gIp2j9xODBFJuZfi_N3UV2uhkKlYlmvWLsqXBe6N6wFfgOwjVv120M3G_wXF0cWQ5TlYVXuMqpJnO1a5ENI36xhGXhW3fHduIeNaC7KqOThg5g/w480-h640/C38FE997-6677-49FB-ACFF-008D2F7A3BBA.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nå må vi dekke til kombuchaen så der ikke kommer smuss og støv og ikke minst fluer og insekter i.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg kjøpte et billig bomull laken til 50 kr, og klipte opp passelige str. (vasket det først på 90 gr)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sett et strikk rundt så det blir tett. Rett ut skrukker så ikke noe kan komme inn gjennom kantene.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U3-ahOTnVMhkJNUQ1R4JKklzbWhxmqGEZuju4e_f-5LGXsRctGCVyVQihu1bf80IqyMqtg-U9DdacYI4oW_FgYN-U_SmJFmUkklz8oyoQB307JHf4iXMz7oyGX7LO_EQaPAFArOHuA/s2048/BDFF7FC4-88F9-4721-B75C-BCE55F7B207F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2U3-ahOTnVMhkJNUQ1R4JKklzbWhxmqGEZuju4e_f-5LGXsRctGCVyVQihu1bf80IqyMqtg-U9DdacYI4oW_FgYN-U_SmJFmUkklz8oyoQB307JHf4iXMz7oyGX7LO_EQaPAFArOHuA/w480-h640/BDFF7FC4-88F9-4721-B75C-BCE55F7B207F.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg har en pose med rene lakenbiter vasket på 90 gr, og en skitten, så har jeg go kontroll på hva som er brukt og ikke.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnbgJ4ldtK4Gr9w_wWpYJLj-R4vnbMWjpsGouyG3UgEOmz8nlbDm_FhyA54CHLsczBFm321jmdacn3uzAmHArAPNWufL19TbJnewxPrQlERxvyx3wflMSBH8qtoT1UUouLf_mPnijWw/s2048/BD25C110-80EE-4F29-AEEC-A23EA0D04BD6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcnbgJ4ldtK4Gr9w_wWpYJLj-R4vnbMWjpsGouyG3UgEOmz8nlbDm_FhyA54CHLsczBFm321jmdacn3uzAmHArAPNWufL19TbJnewxPrQlERxvyx3wflMSBH8qtoT1UUouLf_mPnijWw/w480-h640/BD25C110-80EE-4F29-AEEC-A23EA0D04BD6.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slik ser et kombucha glass ut når det er klart for første fermentering. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det skal nå stå HELT I RO en plass i romtemperatur. Ikke for varmt og ikke for kaldt.</div><div class="separator" style="clear: both; text-align: left;">på sommeren kan fermenteringen gå fortere og på vinteren saktere.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Når jeg skriver dette er det mai, og jeg lar glasset stå 7-11 dager.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du kan smake deg til hva du liker, men den bør stå minst 7 dagen for at den skal bli fermentert.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Den blir syrligere jo lenger den står. Så det er litt smak og behag hvor søt/syrlig du vil ha den. Prøv gjerne med 2 uker å se hvor sur den blir</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2pQW5Z5sgdkh_upo1PAN-WnBpBMWmI4tBhJPgX0Ksvc9Vb7VsbtGmZQOGdXLcnzhBdVLofaRtZhyphenhyphen6hs3k_hokBZtGCLzm1ktbRACn81a03ZlR6nfVJfK-yXlv34FOQ9z71ogkqVOQg/s2048/6EB1AE84-2BBF-4331-A505-A2CE8ACDD234.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2pQW5Z5sgdkh_upo1PAN-WnBpBMWmI4tBhJPgX0Ksvc9Vb7VsbtGmZQOGdXLcnzhBdVLofaRtZhyphenhyphen6hs3k_hokBZtGCLzm1ktbRACn81a03ZlR6nfVJfK-yXlv34FOQ9z71ogkqVOQg/w480-h640/6EB1AE84-2BBF-4331-A505-A2CE8ACDD234.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg har den stående i en hylle på kjøkkenet, der ingen rører den og solen ikke når.</div><div class="separator" style="clear: both; text-align: left;">På vårt kjøkken er det ca 21-22 grader. Varmere på sommeren, da vil fermenteringen skje fortere, så da kan det være lurt å flytte bryggingen til et annet kaldere rom</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgYdOq0yBIqrOytGk-HMxv_pB8AiEki7ITtC738loAOSunagnfkn3vUgoOvMecy9B-nWxWtEqIiON78TUFfCWO1FVIhZxoi8mJ-pgeKSOcB7_ZAylG7LPMS36r_t2UQLybCcagCLEhQ/s2048/6810E176-21D5-407E-BA9F-97B6D1B17DB6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgYdOq0yBIqrOytGk-HMxv_pB8AiEki7ITtC738loAOSunagnfkn3vUgoOvMecy9B-nWxWtEqIiON78TUFfCWO1FVIhZxoi8mJ-pgeKSOcB7_ZAylG7LPMS36r_t2UQLybCcagCLEhQ/w480-h640/6810E176-21D5-407E-BA9F-97B6D1B17DB6.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Etter 7-11 dager tar jeg av lakenbiten, og da ser det slik ut, dette er scobybabyen som har blitt dannet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/s2048/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYFLf8ri6Hy_K4IKetoQARggYpPFxgjSDvXsZ5iZwwpMHS1rpGL_EozwIt61nvBtTakoNwHkwxholeayfUlZUrx7QYiTLnGFeBAmh6a2TtEd4P14nf7Wru0nuPwiXLVc-LLQ8ufOJEg/w480-h640/F0769A9E-092C-4390-A25B-64DE80334757.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg heller både scobyer og kombucha over en sil, så her ser du både ferdig kombucha, scobymamma og scobybaby.</div><div class="separator" style="clear: both; text-align: left;">Væsken som ligger i bollen er nå ferdig kombucha. Du kan velge å drikke den som den er, eller etterfermentere med smak og kullsyre.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEcxHlhZ4s9WDq-D1BlMa60f91dh_N5e-m6PlNUd9M1-UgmVREU9CzSpCPmyqz7loi4G-ZR1L7Vhyphenhyphen-J31q_oxsMgtb_VtpqQiIRBN8qLPl_-NlVFPXTGFVKzAnpzK_H4LsLsVhx1wpA/s2048/B5B45471-FE69-4E9E-ADBA-C5467AEF8717.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEcxHlhZ4s9WDq-D1BlMa60f91dh_N5e-m6PlNUd9M1-UgmVREU9CzSpCPmyqz7loi4G-ZR1L7Vhyphenhyphen-J31q_oxsMgtb_VtpqQiIRBN8qLPl_-NlVFPXTGFVKzAnpzK_H4LsLsVhx1wpA/w480-h640/B5B45471-FE69-4E9E-ADBA-C5467AEF8717.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9Ih0LNq7QHdXj1mXDcaAS0g3pjFXIao38u6qyuw8AjkIPY_JZ_9wh9Phpa0ahVGiKABAwvrzDYtdVHWCC4OfWSGzn0NvN85SUU7ePB3VufXRLW73E9VdDwxLL5Sy3o1vMY5hu5VC0g/s2048/14773B49-F1E2-4E11-A375-A0F870F079BA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA9Ih0LNq7QHdXj1mXDcaAS0g3pjFXIao38u6qyuw8AjkIPY_JZ_9wh9Phpa0ahVGiKABAwvrzDYtdVHWCC4OfWSGzn0NvN85SUU7ePB3VufXRLW73E9VdDwxLL5Sy3o1vMY5hu5VC0g/w480-h640/14773B49-F1E2-4E11-A375-A0F870F079BA.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Så vasker jeg glasset igjen, ev desinfiserer og gjør klart til ny blanding, da starter du på toppen igjen med å koke vann med sukker og te .</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSiRaC3dgz-Y0ifut2qGH36KgVZu1q4T_smE88VAovrdsKr8ZYdV_S4OV2mtib3OfFuX5FrWqRGyJIQ0VaTGIqgA2DoJ71uw6p-SIsYbbDgJjd8wf8bzT9uUANXDST2U8FyGzDAl35Q/s2048/E92E1BE1-5DB2-4318-8893-7D5EEA6AA2A4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSiRaC3dgz-Y0ifut2qGH36KgVZu1q4T_smE88VAovrdsKr8ZYdV_S4OV2mtib3OfFuX5FrWqRGyJIQ0VaTGIqgA2DoJ71uw6p-SIsYbbDgJjd8wf8bzT9uUANXDST2U8FyGzDAl35Q/w480-h640/E92E1BE1-5DB2-4318-8893-7D5EEA6AA2A4.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">ETTERFERMENTERING:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Tilsetting av smak:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dette steget er ikke nødvendig, du kan drikke kombuchaen som den er, uten kullsyre og smak.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vil du ha kullsyre må vi gjerne etterfermentere. Etter hvert som kulturen din blir eldre, kan det dannes litt kullsyre under første fermentering.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Samtidig som jeg lager den søte teen, tar jeg frem de frosne bær jeg vil bruke, så de tiner.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Om du bare bruker ferske epler, pærer, rabarbra osv trenger du bare å dele de i små biter så du får de over på flaskene.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Du kan bruke alt fra frosne eller ferske appelsin, sitron, ingefær, eple, mango, bringebær, rips osv. Det er bare fantasien som setter grenser her.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg liker godt en blanding av jordbær og blåbær. </div><div class="separator" style="clear: both; text-align: left;">Her har jeg most bærene men en stavmikser (det er enklare å få massen på flasker, men det er vanskeligere å sile det ferdige produktet)</div><div class="separator" style="clear: both; text-align: left;">Du kan også bare ta en gaffel å mose bærene (det er vanskeligere å få de på flaske, men enklere å sile etterpå)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwBNmowyJShuvsHadFiJzIw8pGnqYBLLSHO2SJtHRZKl_Gllswd2AnaHAw8ZVTpadZ0Sv7OdY2N4Wk-CIonF4IjU52G2FGOxb-dGOnGFIQdLrWDYxhKF_D_W6nAUklMQ68f67PflpWg/s2048/CE4E8EBE-BAD3-4846-888A-BACE746A1A8B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwBNmowyJShuvsHadFiJzIw8pGnqYBLLSHO2SJtHRZKl_Gllswd2AnaHAw8ZVTpadZ0Sv7OdY2N4Wk-CIonF4IjU52G2FGOxb-dGOnGFIQdLrWDYxhKF_D_W6nAUklMQ68f67PflpWg/w480-h640/CE4E8EBE-BAD3-4846-888A-BACE746A1A8B.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_soiSNpKRsYRTBQ4zyCPJHtRlgFEc4fbd-sictD_Ww_wUFaj2aW39Cb2LunPnwcnjB4Y7G-GPyWxVRM9iOuIgi7P2d9H3x3-7PrpXqW0eIJUZ6GWDtIX2DOzoKDUxx97Y9-bl5L8mZw/s2048/0117ECD5-89A3-4BBF-B4B3-B637CE105BD3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_soiSNpKRsYRTBQ4zyCPJHtRlgFEc4fbd-sictD_Ww_wUFaj2aW39Cb2LunPnwcnjB4Y7G-GPyWxVRM9iOuIgi7P2d9H3x3-7PrpXqW0eIJUZ6GWDtIX2DOzoKDUxx97Y9-bl5L8mZw/w480-h640/0117ECD5-89A3-4BBF-B4B3-B637CE105BD3.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vi starter da med helt rene desinfiserte flasker, helst med patentkork.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bruk en trekt til å få bærene opp i flaskene.</div><div class="separator" style="clear: both; text-align: left;">Jeg har ikke noe mål på hvor mye, men ca 5-6 ss most bær, alt etter hvor mye der er plass til.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/s2048/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX9IuYBuCPTTjwzCLPGg1iqiU81b8hz2so7_u8osVEk57_ClDEwenBs92-xVW67gAirCzhDPh0uKcc5Qx69r8YWRYrKNTnzoM9ef5roEsfemzZuHmgbs7Cj-2O7g4wsAt1zvdY6oLXg/w480-h640/AF548307-FFC4-4F43-A28B-2286E95C4EF0.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bruk samme trekten til å helle over kombuchaen som du har i bollen, den du nettopp har silt ifra scobymamma og baby.</div><div class="separator" style="clear: both; text-align: left;">Igjen bruker jeg en bolle med tut, men du kan bruke litermål ol.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fyll opp til der flaksen begynner å smalne.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/s2048/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7AsORHKDZIJukW7VFas6IWAxJSDiKhihJiPw_qNoNeKxlAbzVRg_keCyGa4aMJmpMAbFq-87bnr6XzSMLAaEw4b_vFj3CxJ4MT8kJ_pq7MbORlna1CFjGRceEmO_j3bNAjkBhbfInA/w480-h640/AF35518F-E46B-447A-822C-77A81FF6D4A0.jpeg" width="480" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sett på korken.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Merk flaskene med dato, jeg bruker litt fryseteip.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For å unngå uhell setter jeg hver flaske i poser med klemme, om du er "heldig" og det dannes mye kullsyre, kan du risikere at flaskene eksploderer. </div><div class="separator" style="clear: both; text-align: left;">Jeg bruker flasker både fra europris og Chlas Olson, og har enda ikke hatt problemer.</div><div class="separator" style="clear: both; text-align: left;">Mange sier en må bruke trykksikre flasker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>NB ! Er det første gang du brygger kombucha, er det ikke sikkert du får kullsyre første gangen.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i>Det kan være du må lage ny kombucha en 4-5 ganger før du faktisk får kullsyre, så vær tålmodig.</i></div><div class="separator" style="clear: both; text-align: left;"><i>I mellomtiden kan du blande kombucha med litt kullsyrevann når du drikker.</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/s2048/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_LhgkHpcsG9T7YMU9DsI4reU3gYw8fI0m5KsYsEXes1AuVPCJVn4qUsz2N9dLriKqL1JHJSG3b_ZDSCudeUpGZGsy3kVQNuEtxh0nAOCytnRR1tQ4Na8hN7yeHFHHDatzYQJ5Up1mQ/w480-h640/981570D8-33FC-435B-B39F-D8A87A39B792.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nå skal flaskene stå minst et døgn i romtemperatur. </div><div class="separator" style="clear: both; text-align: left;">Du tester om du har fått kullsyre ved å lette litt på korken og høre om det freser.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vær forsiktig, er der mye kullsyre kan det "frese" utover hele kjøkkenet....</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Om det er lite kullsyre, kan du la det stå 1 eller 2 døgn til, men husk å "lufte" korken en gang pr døgn.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/s2048/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-3TwwpJMfsDS98fKASpsdSDBe3HSrbl0HoX8Kka1ai7YETq6q8T-oX-n6-x156yfw2-DDD24nVxLoZ5D-jghhW6slmqPcQ2ENYKizkJ3e8W5ZibQ12JGQ0Lvdc1Q95dAVCNAL1IhkQ/w480-h640/AAF4C777-CA12-4E1C-9E30-39EE9C2AB200.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Etter 1-2 dager (kanskje 3) åpner du forsiktig korken, siler kombouchaen over på rene steriliserte flasker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">NÅ kan du oppbevare de i kjøleskap i flere måneder.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fermenteringen kan fortsette litt i kjøleskap og det kan danne seg små scobyer på nytt, da bare siler du før du drikker. Men det meste av fermentering stopper når du setter drikken kjølig.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/s2048/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanvryrfDQnPWMrQ1lq9a3AEEZHBCQE1nJ35p6-MtEbycsVfoeea85q_EmMvLJlXQebBmtW6WQ1zejU7IP7NH0EKin8gt2M0JIOhyEh87P-p3gqNYBaBA0NwTS5zwAxK0pG9wi0u3nSg/w480-h640/8D245908-878E-4C34-BD9C-CEA348C1FFF6.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Det kan være lurt å merke flaskene med dato for når du laget de.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/s2048/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqiQ45Y8VRdO2ROZvJJyAsLLzWpq9-KmPEUs6TYGpyTj2WgRhWOkoh7lCM5rZvvST_5QQ5CtKSTTozXBNBxAGwnedLzbYBmmoiYHc0kI0Dc3HmHTnpE1GTHN45u7eDxxtnYnSnrZRBw/w480-h640/C1740AE6-F287-40B1-A4AD-70F42FA7C8AF.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><b>Om du skal lage kombucha fra et hotell gjør du slik:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1: Kok opp og avkjøl søt te </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2: Ta 1 scoby fra hotellet og 3 dl av væsken som også er i hotellet</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">3: Bland alt i en 3 liters glasskrukke/flaske</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">4: Sett på et klede/laken/klut el lign som er tett men rent, og sett strikk rundt</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">5:La stå i romtemperatur i 8-11 dager</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">6: Sil over i flasker</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">7: Ha i frukt el bær</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">8: Nå skal korken være tett for å lage kullsyre</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">9: Stå i romtemperatur i 1-3 dager, husk å luft ut trykket</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">10: Sil over i rene flasker, oppbevar i kjøleskap</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Om du skal lage kombucha fra eksisterende komboucha:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1: Kok opp og avkjøl søt te</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2: Ta den nye scobyen som har blitt dannet på toppen av kombuchaen din, vask den i lunket vann og legg den i en ny glassbeholder</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">3: Ta 3 dl av kombuchaen som du nettopp fjernet scobyen fra.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">4: Bland alle te, scoby og kombucha i den nye glassbeholderen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">5: Vask scobymammaen som ligger i bunnen av den "gamle" kombuchaen og legg den i kombuchahotellet.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">6: Sett på et klede/laken/klut el lign som er tett men rent, og sett strikk rundt</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">7: La stå i romtemperatur i 8-11 dager</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">8: Sil over i flasker</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">9: Ha i frukt el bær</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">10: Nå skal korken være tett for å lage kullsyre</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">11: Stå i romtemperatur i 1-3 dager, husk å luft ut trykket</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">12: Sil over i rene flasker, oppbevar i kjøleskap</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b></b><div class="separator" style="clear: both; text-align: center;"><b>Kombuchahotellet:</b></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iDcz0OqD_xfQFcCiw0ZsHzCvHDpGLggaWQVN4dNjpPUmBBD2VyEwfFw9CSQR5_m3IG4c8BtWoca2SKqcdmQonPHLpRyguIzrKu-C4wA52OUkejV8cebJVgM_qWTTLlLrThnL40dOGw/s2048/650E0BE0-AA7F-4E13-BC62-6B480B59064A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iDcz0OqD_xfQFcCiw0ZsHzCvHDpGLggaWQVN4dNjpPUmBBD2VyEwfFw9CSQR5_m3IG4c8BtWoca2SKqcdmQonPHLpRyguIzrKu-C4wA52OUkejV8cebJVgM_qWTTLlLrThnL40dOGw/s320/650E0BE0-AA7F-4E13-BC62-6B480B59064A.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Eksempel på scoby:</b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnCWrlAvNS1EhUuOnMy8sED29g1RIMzlxr1vSttByDf4gy3IFu9U5ioOz9o2lX0I4r3Pxhh8e-Rtj9yyu-nFuxBIpWAtVOVik7RpwHlr0gbvF8vma1aab-D3d4bqujDzd_2m1aZLq_Q/s2048/A902A44E-9F3D-41E3-86A1-12FA70A65E47.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnCWrlAvNS1EhUuOnMy8sED29g1RIMzlxr1vSttByDf4gy3IFu9U5ioOz9o2lX0I4r3Pxhh8e-Rtj9yyu-nFuxBIpWAtVOVik7RpwHlr0gbvF8vma1aab-D3d4bqujDzd_2m1aZLq_Q/s320/A902A44E-9F3D-41E3-86A1-12FA70A65E47.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YqfqvamOItusKLhOPJx7gstEXv6QDYwBP0xQKOGX2MvbceRb3gEqpgmO-oA1RSM0qhpj3fnwECn-yKHQLdY4cHXAJc6RceHqAjMuD3OmymLG9axT6FVFwt572yFnub5R-VYpgXVYog/s2048/BD8C7BA8-1C2F-4583-ADD4-8F6CA667DFB9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5YqfqvamOItusKLhOPJx7gstEXv6QDYwBP0xQKOGX2MvbceRb3gEqpgmO-oA1RSM0qhpj3fnwECn-yKHQLdY4cHXAJc6RceHqAjMuD3OmymLG9axT6FVFwt572yFnub5R-VYpgXVYog/s320/BD8C7BA8-1C2F-4583-ADD4-8F6CA667DFB9.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com2tag:blogger.com,1999:blog-3520093373025341442.post-33785323480791506812021-03-11T23:40:00.003+01:002021-03-11T23:40:32.877+01:00TALLKAKE 19<p></p><div class="separator" style="clear: both; text-align: center;">Glutenfri tallkake i sukkerbrød, vaniljekrem og fløtekrem, makroner, jordbær, bringebær, blåbær og mynteblader</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2oy3cd6DK_Sa9T36FuuriTMPsap_RJAJ92jy_U9hJ1aU6uHI_5BHDST0JXj3qr7ClJwwJmrQiFupRIO__qFp1ZCC-2XHUt36yvM4Ij-JDcNXCBne-ah8TQrtDEw1a594jIqDiUbnVg/s2048/IMG_7081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2oy3cd6DK_Sa9T36FuuriTMPsap_RJAJ92jy_U9hJ1aU6uHI_5BHDST0JXj3qr7ClJwwJmrQiFupRIO__qFp1ZCC-2XHUt36yvM4Ij-JDcNXCBne-ah8TQrtDEw1a594jIqDiUbnVg/w480-h640/IMG_7081.JPG" width="480" /></a></div><br /> <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_19a8D81MtnWL6n5D95qYcsaIjm7BCulcCx54TI-HzR0ynXS4hyphenhyphen_EfwGXEcNgLHt1Ee29ORZSguzrccTIxPEYXgdEr7d1DFbE7Q5y0LplA1k5lI4rqMPnjChboC-L7YpwqNNPnl-7w/s2048/IMG_7082.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_19a8D81MtnWL6n5D95qYcsaIjm7BCulcCx54TI-HzR0ynXS4hyphenhyphen_EfwGXEcNgLHt1Ee29ORZSguzrccTIxPEYXgdEr7d1DFbE7Q5y0LplA1k5lI4rqMPnjChboC-L7YpwqNNPnl-7w/w480-h640/IMG_7082.JPG" width="480" /></a></div><br /><p><br /></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-27206099338619151052020-10-22T19:51:00.000+02:002020-10-22T19:51:41.367+02:00KONFIRMASJONSKAKE AGNETHE 15.08.2020<p><br /></p><p><br /></p><p>En konfirmasjonskake som er kopi av vårt tante/onkel barn Agnethe sin ribb.</p><p>Laget i en lånt leilighet (beklager bakgrunnen) i en sørlandsvarme en sunnmøring ikke er vandt til, dessverre gjekk det utover marsipanen, som jeg har erfart tidligere, men så gjør man det beste ut av situasjonen. man ser det på finishen, der marsipanen skal være tørr og fin, er den våt og porøs.</p><p>Denne gangen kom jeg til dekket bord, med ferdige sjokoladebunner som min svoger hadde laget på forhånd. </p><p>Kaken er smurt opp med oboykrem, med ferske bringebær i mellom lagene. Kaken er trukket i sort marsipan, alt tilbehøret er av Rice crispie og sukkerpasta.</p><p>Skjellene er marsipan, og vannet er hjemmelaget gele med sitronsmak. Sanden er glutenfrie kjeks.</p><p>Kroppen på konfirmanten er en barbiedukke, uten ben. Konfirmantkappen er sukkerpasta.</p><p>Siden dette var 2 uker ut i ferieturen vår, laget jeg figur, tilbehør ol hjemme og fraktet det med meg fra Sunnmøre til Arendal.</p><p>Kaken ble så stor at vi måtte bøye kakebrettet i begge ender for å få den inn i kjøleskapet.</p><p>Alt i alt ble kaken god på smak og konfirmant og foreldre ble fornøyde.</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3-FeZZKhx_rKGnaxvVk9wDgYHeRSDwWtSNb3Be_crOmv3d85mvZiRW_X8rYbPy467GXB23n1x_hdR1jz9SjmbG0XfKWZLxW0AUKYaO6d5DbfBls93j2ky-m8_CkkCNQz6J7R7i-RPQ/s2048/i7QFuYBfTOaIhXZbP%2525zhBg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3-FeZZKhx_rKGnaxvVk9wDgYHeRSDwWtSNb3Be_crOmv3d85mvZiRW_X8rYbPy467GXB23n1x_hdR1jz9SjmbG0XfKWZLxW0AUKYaO6d5DbfBls93j2ky-m8_CkkCNQz6J7R7i-RPQ/w480-h640/i7QFuYBfTOaIhXZbP%2525zhBg.jpg" width="480" /></a></div><br /><p></p><p><br /></p><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasxiZWI9nw9zh9Q9Vnfnx29_1RbEHD0NArW35MfhWnH8Ez3vL3jxx60Ia8LmRWL6Cxax3NYNPwT5EX83PxwoXescx9125-_Tj4G7JqL3icmbQ5z8HD5fDj8WpRrH-yYOp9k9Vw5OEJQ/s2048/fullsizeoutput_202b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasxiZWI9nw9zh9Q9Vnfnx29_1RbEHD0NArW35MfhWnH8Ez3vL3jxx60Ia8LmRWL6Cxax3NYNPwT5EX83PxwoXescx9125-_Tj4G7JqL3icmbQ5z8HD5fDj8WpRrH-yYOp9k9Vw5OEJQ/w480-h640/fullsizeoutput_202b.jpeg" width="480" /></a></div><br /><div><br /></div>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-41228095988747092482020-10-18T23:53:00.005+02:002020-10-18T23:53:48.580+02:00NACHO<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">NACHO</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSuGXCwYLNMDjp0DhylOLQhgdL5no86zKwiSuOz070uqJzm4jxOTsfVsj-WH3ipPD8DwiMyxhH4qAzCyDdVS8eS9EwCqobPkO3S71qxRiIyicYPq75meccrlul9kl9W-R7Powv3eCpA/s2048/LGq2Ct4dSvGvgnXlcmZ1Uw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSuGXCwYLNMDjp0DhylOLQhgdL5no86zKwiSuOz070uqJzm4jxOTsfVsj-WH3ipPD8DwiMyxhH4qAzCyDdVS8eS9EwCqobPkO3S71qxRiIyicYPq75meccrlul9kl9W-R7Powv3eCpA/w480-h640/LGq2Ct4dSvGvgnXlcmZ1Uw.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 kjøttdeig/karbonadedeig</div><div class="separator" style="clear: both; text-align: left;">1 pose nachoships med salt</div><div class="separator" style="clear: both; text-align: left;">1 pose tacokrydder</div><div class="separator" style="clear: both; text-align: left;">1 boks knuste tomat</div><div class="separator" style="clear: both; text-align: left;">1 boks vann</div><div class="separator" style="clear: both; text-align: left;">1/2 boks mais</div><div class="separator" style="clear: both; text-align: left;">Ev en knivsodd sterk chilipulver</div><div class="separator" style="clear: both; text-align: left;">Ost</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sett bakerovnen på ca 225 gr</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stek kjøttet</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7O1jBJkS4h8Q25Hna4MpWaeCaA9biZQfmjgVXGJga5j_3bhM8cEzrVWwDfnMHa5Lcw5v-py_NQupfMiltJE6-EeKrUCNA16j65PT7ZEnxc1fqw7Vux2h2K-uTIO7yFdPkn8TKjAV9w/s2048/wd2IFV1ZS8CKKKFBQTB6EA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7O1jBJkS4h8Q25Hna4MpWaeCaA9biZQfmjgVXGJga5j_3bhM8cEzrVWwDfnMHa5Lcw5v-py_NQupfMiltJE6-EeKrUCNA16j65PT7ZEnxc1fqw7Vux2h2K-uTIO7yFdPkn8TKjAV9w/w480-h640/wd2IFV1ZS8CKKKFBQTB6EA.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ha boksen med knuste tomater over, finnes både med og uten krydder, det er ikke så viktig hva du bruker</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig6M_M0R0absyVtFY4n36IAMhl7fljqx_xlpbWxf6qEreUy9gLMSyaYAmvnuhGS_zf3wRxiLCmY5zOV78whgajClBWEVqdbmWOrCq8zRnkVUpyb2J1HWw8TNghnB5xsq2nkVEOOiSNQ/s2048/IhlQCoexSOW31HLe9OCb9g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig6M_M0R0absyVtFY4n36IAMhl7fljqx_xlpbWxf6qEreUy9gLMSyaYAmvnuhGS_zf3wRxiLCmY5zOV78whgajClBWEVqdbmWOrCq8zRnkVUpyb2J1HWw8TNghnB5xsq2nkVEOOiSNQ/w480-h640/IhlQCoexSOW31HLe9OCb9g.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fyll den tomme boksen fra tomatene med vann og hell over.</div><div class="separator" style="clear: both; text-align: left;">Ca en halv boks mais</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ByAAQDyOjZSMVOKoAjJDsom9zeT3JsqIZaJhWMk-IbfgPnBEKF0cheTZy7nlzeG5x374Mu7fq1t-Vg-usOuAeOujF9_b-uEMKUvan5hw8fH-gSPSYcfqj62UVV-EdJ2Ze-ajoE9vgQ/s2048/mmLmk0y3SqCiwlmDNTX%25256Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ByAAQDyOjZSMVOKoAjJDsom9zeT3JsqIZaJhWMk-IbfgPnBEKF0cheTZy7nlzeG5x374Mu7fq1t-Vg-usOuAeOujF9_b-uEMKUvan5hw8fH-gSPSYcfqj62UVV-EdJ2Ze-ajoE9vgQ/w480-h640/mmLmk0y3SqCiwlmDNTX%25256Q.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pose tacokrydder, ev annet krydder. Her kan du smake deg til hva du liker</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bland godt sammen og la koke et par minutter</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRG6tqYaV2WIAxtT8n8C7sLdQjT52H86-BEHv2JOJ2vW5ioPfSncOTgBxls_i6-m86l5E8KTqEcYDThGG7wA4tlfV3qPNFB9rsYfO-ojlYLj_8QXQ6WuNh6dQHIkX_q5S9OA0pQKIlg/s2048/bF14e1rTRrWL5YijfJie0Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRG6tqYaV2WIAxtT8n8C7sLdQjT52H86-BEHv2JOJ2vW5ioPfSncOTgBxls_i6-m86l5E8KTqEcYDThGG7wA4tlfV3qPNFB9rsYfO-ojlYLj_8QXQ6WuNh6dQHIkX_q5S9OA0pQKIlg/w480-h640/bF14e1rTRrWL5YijfJie0Q.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hell alt over i en ildfast form</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTEkGWP6X_HkkpySTAmLnUNdUnV7uRI9LoeZHya798Mswpz_RutBASo4gAy0alAK18ZT6Ic87qABnf6w6CWsJVjbB7yrrreRI3sv6Lzz2ysITh7DjQddVXFbAjWHKR7zl2c6vDQnv3A/s2048/I8EcA9iiTHGgfl6X8f%252BVjw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTEkGWP6X_HkkpySTAmLnUNdUnV7uRI9LoeZHya798Mswpz_RutBASo4gAy0alAK18ZT6Ic87qABnf6w6CWsJVjbB7yrrreRI3sv6Lzz2ysITh7DjQddVXFbAjWHKR7zl2c6vDQnv3A/w480-h640/I8EcA9iiTHGgfl6X8f%252BVjw.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Knus nachochipsen grovt med hendene og leg på så mye du vil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn460j9lNoSBFnlr7IXCn3EXArRowDjHCKSEJrSKZTkAO54KMouj9lHm5qukodJKnU_IngMAEPjciwaII1NGCtv0GpT1VflILMWMkL2xW5ppPzd2BXPQ0XVUVTmK6a7bNfJqjUZW4vxw/s2048/R1f7Efb0RBGI0BAcG7DcIA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn460j9lNoSBFnlr7IXCn3EXArRowDjHCKSEJrSKZTkAO54KMouj9lHm5qukodJKnU_IngMAEPjciwaII1NGCtv0GpT1VflILMWMkL2xW5ppPzd2BXPQ0XVUVTmK6a7bNfJqjUZW4vxw/w480-h640/R1f7Efb0RBGI0BAcG7DcIA.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Topp det med ost</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pjF4-VBA2h93k6gkwdRCQHgYNGNunqKyZPOqBhyNcm9zSorZrzfXTAC0QEtg-47Fb8Uo4huXu8B74oWqpJVSXx3rEjmZnbY1ODaKxWCXVK-JSu8v0DMavE0s6IKU4kRZ_I1aipc4FQ/s2048/jvAMnWIOT8C558HPn42CaA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pjF4-VBA2h93k6gkwdRCQHgYNGNunqKyZPOqBhyNcm9zSorZrzfXTAC0QEtg-47Fb8Uo4huXu8B74oWqpJVSXx3rEjmZnbY1ODaKxWCXVK-JSu8v0DMavE0s6IKU4kRZ_I1aipc4FQ/w480-h640/jvAMnWIOT8C558HPn42CaA.jpg" width="480" /></a></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stek formen midt i ovnen på ca 225 gr i 15-20 min, til osten er smeltet og gyllen</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Server feks med salat, dressing, macho chips, hummus, guacemole </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOUoNaQ5LbUBJtrcs1JITCU9VMt2Asa1wW9GwN_pbBBF54YGB9oTMzbIU3FK6l2w6M4h0DOLOZ4q_Lpc9fgsNprVOD423EzMpNxOd7O9L-Ymclrxi5D4VohyVBQTsHEJKyBUIe15LcA/s2048/fTWamtoWRN6zF1jTg8dpmA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOUoNaQ5LbUBJtrcs1JITCU9VMt2Asa1wW9GwN_pbBBF54YGB9oTMzbIU3FK6l2w6M4h0DOLOZ4q_Lpc9fgsNprVOD423EzMpNxOd7O9L-Ymclrxi5D4VohyVBQTsHEJKyBUIe15LcA/w480-h640/fTWamtoWRN6zF1jTg8dpmA.jpg" width="480" /></a></div><br /> <p></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-50689488886304279372020-10-18T23:27:00.000+02:002020-10-18T23:27:10.159+02:00KYLLINGSALAT MED KARRI<p><br /></p><p><br /></p><p> <span style="font-size: medium;"> KARRI/KYLLING/PASTA SALAT</span></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL-_Aw2LiIDJBuK0_P3e6SFVOCm8gc1xQ-Iulu4HEQX5pLmZLqRaI_F02VyLhq3tX37Gv1KjsdreOyecbD-emvVm-Fs_meuPK-7Y65VfH6gAKKxDsqUi39lRCfwwo7O6q42VxnlWEmA/s2048/tPPuQdX2QTCjXM4Qo8Cs8Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL-_Aw2LiIDJBuK0_P3e6SFVOCm8gc1xQ-Iulu4HEQX5pLmZLqRaI_F02VyLhq3tX37Gv1KjsdreOyecbD-emvVm-Fs_meuPK-7Y65VfH6gAKKxDsqUi39lRCfwwo7O6q42VxnlWEmA/w640-h480/tPPuQdX2QTCjXM4Qo8Cs8Q.jpg" width="640" /></a></div><br /><p></p><p><br /></p><p>Glutenfri pasta (eller vanlig)</p><p>Grillet el stekt kylling</p><p>Salat ingredienser (her er isbergsalat, sukkererter, agurk, mais, fetaost)</p><p>1boks rømme</p><p>1 ss majones (kan sløyfes)</p><p>ca 1 ts salt</p><p>ca 1/2 ts pepper</p><p>ca 1/2 ts paprika</p><p>ca 2 ts karri</p><p><br /></p><p>Start med å kok pasta etter anvisning på pakken. Avkjøl.</p><p>Om det skal gå fort kan du skylle pastaen i kaldt vann</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SwJtPjsc4cgg9KWyc0K1jFHLk1xGJ4LLF-pX7TOhwDUElyx9mKa4N4RRzmzU_-IkhJrDJZpUAq0wcMtVUf3NbXkT62xIk2DEAZaN3joObfc4eCuZsYMvoPyCaxJ38ECQLDIA-9QoMQ/s2048/rea6O%252B%252BeQ9K2dnNJwjxsxg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SwJtPjsc4cgg9KWyc0K1jFHLk1xGJ4LLF-pX7TOhwDUElyx9mKa4N4RRzmzU_-IkhJrDJZpUAq0wcMtVUf3NbXkT62xIk2DEAZaN3joObfc4eCuZsYMvoPyCaxJ38ECQLDIA-9QoMQ/w480-h640/rea6O%252B%252BeQ9K2dnNJwjxsxg.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bland rømme, majones og krydder i en bolle.</div><div class="separator" style="clear: both; text-align: left;">Dette er ca mål med krydder til en pk rømme.</div><div class="separator" style="clear: both; text-align: left;">Om du lager en stor salat, må du nok bruke 2 bokser rømme og dertil mer krydder.</div><div class="separator" style="clear: both; text-align: left;">Du må også smake til dressingen, det kan være du vil ha mer karri osv</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8S-W4Ymu6xAD6fyEGlaTpUpAbuQatJxS6YkKeLyw5oJkk4Z1BRG9l4Fbvi_AnO3b4kEDnz2jaougdx33vaI-Gzul7e-ZbpZlSXM_yCOyWo5hHPBV_kdyFMp4t1_2naElTOV1ohhnfw/s2048/ed%2525eNn9LQh%252BA58tB5qIjrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8S-W4Ymu6xAD6fyEGlaTpUpAbuQatJxS6YkKeLyw5oJkk4Z1BRG9l4Fbvi_AnO3b4kEDnz2jaougdx33vaI-Gzul7e-ZbpZlSXM_yCOyWo5hHPBV_kdyFMp4t1_2naElTOV1ohhnfw/w640-h480/ed%2525eNn9LQh%252BA58tB5qIjrg.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Rensk en ferdig grillet kylling, eller stek kyllingfilet. Husk da at kyllingen må være kald før du har den i salaten.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Jeg bruker vanligvis bare ferdig grillet kylling, da det er veldig enkelt.</div><div class="separator" style="clear: both; text-align: left;">De fleste butikker har det, og det finnes mange merker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi1afOSD359pJcWAj_ht8dkwo2Ja_-jdceaPdGRqGAssBzW1LeYSCieN2lAUoTamsufZwQI6hgyg5Y1dwsgCfT86pA5wKMyMYvKMKpYSZm3NQtMx06X2_FdwJYsOLmN2S4DzzyWUtUQ/s2048/BQqOhk%252BRTluCUbWhmCUVPw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioi1afOSD359pJcWAj_ht8dkwo2Ja_-jdceaPdGRqGAssBzW1LeYSCieN2lAUoTamsufZwQI6hgyg5Y1dwsgCfT86pA5wKMyMYvKMKpYSZm3NQtMx06X2_FdwJYsOLmN2S4DzzyWUtUQ/w640-h480/BQqOhk%252BRTluCUbWhmCUVPw.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lag vanlig "grønn" salat med de grønnsaker du liker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her har jeg rensket kyllingen også.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB3OuWYjhVIRK0RFRT_pFyl2-0d62gr8TCV8hnLIouST1pLBEHjrVHT4GzbIM8Va_2uPA5J6L4WqXAzDd-NLI8d8t5yQaN4585SIVatf5TyFspz9Et7wuwhjjIlAsqvSrNS-KBV_BhQ/s2048/Ym3asMsJRdmkq%2525b5cRm0rQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB3OuWYjhVIRK0RFRT_pFyl2-0d62gr8TCV8hnLIouST1pLBEHjrVHT4GzbIM8Va_2uPA5J6L4WqXAzDd-NLI8d8t5yQaN4585SIVatf5TyFspz9Et7wuwhjjIlAsqvSrNS-KBV_BhQ/w480-h640/Ym3asMsJRdmkq%2525b5cRm0rQ.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fyll på med kald pasta, her kan du bruke hvilke som helst du vil, fullkorn, fin osv</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mengde bestemmer du selv og avgjør hvor stor salt du vil ha. Her er kanskje ca 250 gr. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80YiTlrCmrqiapcYVXCXf_jsVQmWAL_ncD57X61BlYDTPp1Kp0JUFa9ViRclkkNEMP4ieBVTIEi-mZARDXF4aktXTTaJean5L228JxoA47lfDTLActVNKIoRJa_Pi8VGlP0ylDH-D5A/s2048/7zzbdr9DRX2iI23odtUW6g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80YiTlrCmrqiapcYVXCXf_jsVQmWAL_ncD57X61BlYDTPp1Kp0JUFa9ViRclkkNEMP4ieBVTIEi-mZARDXF4aktXTTaJean5L228JxoA47lfDTLActVNKIoRJa_Pi8VGlP0ylDH-D5A/w640-h480/7zzbdr9DRX2iI23odtUW6g.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fyll på med dressingen, rør godt og oppbevar salaten i kjøleskapet i tett boks.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Neste dag kan det være salaten har "tørket" inn litt, pastaen trekker til seg fuktighet, da fyller du på med litt fersk rømme.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGSQKpooP5U9mN77q_T0hC3KyOcITVsmCQBTlBZH4J6IknyOCMMC7OHbQ7ZVdvYPsTeJm4g2vI9ldiMwMUYF-88R32GI_oSnF4-gN6tgJKqBO6HDKNJ5ObRixpTurM3F5dWq8JRjM5Q/s2048/hj8jz8DQQtGnhB1V1%252BOoMQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGSQKpooP5U9mN77q_T0hC3KyOcITVsmCQBTlBZH4J6IknyOCMMC7OHbQ7ZVdvYPsTeJm4g2vI9ldiMwMUYF-88R32GI_oSnF4-gN6tgJKqBO6HDKNJ5ObRixpTurM3F5dWq8JRjM5Q/w480-h640/hj8jz8DQQtGnhB1V1%252BOoMQ.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflC1cTGoFqKEuQIxaz2-wnqHjBpoa8lDMArLlbE69wtehXoRc0b1L03bUmMtjWuArFqzuOPgGBQ89f9fFFHFabAxPIudyFHBDh3GlIJzf3zBnKmB2mvLX4P8yQwWt4Rk3bVqVNaXFcQ/s2048/tPPuQdX2QTCjXM4Qo8Cs8Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflC1cTGoFqKEuQIxaz2-wnqHjBpoa8lDMArLlbE69wtehXoRc0b1L03bUmMtjWuArFqzuOPgGBQ89f9fFFHFabAxPIudyFHBDh3GlIJzf3zBnKmB2mvLX4P8yQwWt4Rk3bVqVNaXFcQ/w640-h480/tPPuQdX2QTCjXM4Qo8Cs8Q.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-5300624790155554772020-09-01T22:51:00.002+02:002020-09-01T22:51:26.889+02:00PIZZA<p> GLUTENFRI PIZZA</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQncAl4Iv6_wGta-HGpJMFXjCLTFOQc9Ti5TbiRzhqRc8T2GpEGi4oGOH9kqWDg7Dj1g7ccRSXOKilqSZE2ZGYjlp8h87D8VWPmGj0s8w0uKr7pMT3P-2nQjY86Mt3swL7NivMbKYkA/s2048/fullsizeoutput_1fe2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQncAl4Iv6_wGta-HGpJMFXjCLTFOQc9Ti5TbiRzhqRc8T2GpEGi4oGOH9kqWDg7Dj1g7ccRSXOKilqSZE2ZGYjlp8h87D8VWPmGj0s8w0uKr7pMT3P-2nQjY86Mt3swL7NivMbKYkA/s640/fullsizeoutput_1fe2.jpeg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">100 gr jyttemel</div><div class="separator" style="clear: both; text-align: left;">400 gr semper fin</div><div class="separator" style="clear: both; text-align: left;">halv pose tørrgjær</div><div class="separator" style="clear: both; text-align: left;">1 ts salt</div><div class="separator" style="clear: both; text-align: left;">ca 3 ss oregano</div><div class="separator" style="clear: both; text-align: left;">1 ss fiberhusk</div><div class="separator" style="clear: both; text-align: left;">1 dl olivenolje</div><div class="separator" style="clear: both; text-align: left;">4 dl lunka vann</div><p><br /></p><p><br /></p><p>Ta frem vekten, sett en bolle på og nullstill vekten.</p><p><br /></p><p>Ha i ca 100 gr jyttemel </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYUonvssZRytZ21a6NzXB5kZ-xXAvX8YhNblojDtYk22A9lOpNcqrdvUjs1PeJFiKB4nztjd1FCX1UNg8upPMOQkBCuJPqkIqzvLV_LencnIvd62XmlFLrSb48dicckJhVi8qu8M5mQ/s2048/iheFL96UQs2jgabIRGUawQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYUonvssZRytZ21a6NzXB5kZ-xXAvX8YhNblojDtYk22A9lOpNcqrdvUjs1PeJFiKB4nztjd1FCX1UNg8upPMOQkBCuJPqkIqzvLV_LencnIvd62XmlFLrSb48dicckJhVi8qu8M5mQ/s640/iheFL96UQs2jgabIRGUawQ.jpg" /></a></div><div><br /></div><br /><p>Ha i ca 400 gr semper fint mel, 1 ss fiberhusk, 1 ts salt, en halv pk tørrgjær og ca 3 ss oregano</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrccpKNv_fO5DZiJ2PDkKss3C73EVSf6vzTOcn3gWt_pbpmpuzLHH6cKWx0lx6fV1T304x-NKgPoNLVvx02SRJxlQdfO0xwmerM5z5_UWmQX1DJFSQ_7nSqo47eYZJjSjnQlyXTMU9g/s2048/HeyXnNSVSNK8WvDgUHX5cg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrccpKNv_fO5DZiJ2PDkKss3C73EVSf6vzTOcn3gWt_pbpmpuzLHH6cKWx0lx6fV1T304x-NKgPoNLVvx02SRJxlQdfO0xwmerM5z5_UWmQX1DJFSQ_7nSqo47eYZJjSjnQlyXTMU9g/s640/HeyXnNSVSNK8WvDgUHX5cg.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Ha i 1 dl olivenolje og ca 4 dl lunka vann, går fint an å ta vann fra springen<div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2K9rRjj11KvP3FbO331DvECLc8PCfqjtkqqdY_nDLEoWaz4oA9-4WxPfz25vX9ErFT_2KTLvryAcL5f9Sza4xFkK1sfqWUhBzhKqw5LAFOCdtlPoOP5KsOLi_aLUW2S48SeIHQ3rNg/s2048/pwTiyiIcS4Ckdhb94K3v8w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2K9rRjj11KvP3FbO331DvECLc8PCfqjtkqqdY_nDLEoWaz4oA9-4WxPfz25vX9ErFT_2KTLvryAcL5f9Sza4xFkK1sfqWUhBzhKqw5LAFOCdtlPoOP5KsOLi_aLUW2S48SeIHQ3rNg/s640/pwTiyiIcS4Ckdhb94K3v8w.jpg" width="640" /></a></div><br /><p><br /></p><p>Bruk gjerne engangshansker og rør sammen.</p><p>Deigen skal være ganske løs, ikke ha mer mel i. </p><p>Den tykner når den hever, men den skal fremdeles være så løs etter heving at du må bruke hendene til å trykke den ut med og ikke kjevle</p><p>Legg plastfolie eller en plastpose over, med en håndduk over der igjen. Sett til heving på et lunt sted, feks baderomsgulvet, i ca 30 min</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietU3MK_px9Yt5RGWqtzq6nMY7Cw0H12wTSXJGE4W6VIzHuBfjXLJJZHGHJ9F5YGmGDss9pRPHeDSr_qrQQJElhsrGh4hXLMtAEugr1s47yGLo30c8QSqeG8sKMYI7YiXojacumQA-ig/s2048/ROmxswxqTVKUPZqcr3dpeQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEietU3MK_px9Yt5RGWqtzq6nMY7Cw0H12wTSXJGE4W6VIzHuBfjXLJJZHGHJ9F5YGmGDss9pRPHeDSr_qrQQJElhsrGh4hXLMtAEugr1s47yGLo30c8QSqeG8sKMYI7YiXojacumQA-ig/s640/ROmxswxqTVKUPZqcr3dpeQ.jpg" width="640" /></a></div><br /><p><br /></p><p>Om du vil ha en pizza med kanter, gjør du følgende:</p><p>Legg 4 plastposer i en firkant på benken (ikke så miljøvennlig, men avogtil trumfer det praktiske)</p><p>Om du ikke vil ha kanter på pizzaen, hopper du over kommende instrukser, og legger deigen rett på bakepapiret uten plastposer</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJEnIdKImtvJ-nUgz8rDro6icJT7gnT9EVVjWbvjX7gwfCUiMRxjAq2C2IltbKbiwYzD-AD00h59nPULCuWbGjYlZYJcmEDXyjBPZT3hjU7Y6lBKOEpPrWMn5mz7BF9vYmTyILkNr8w/s2048/Tt%2525i%252BMdjQTadvs%252BGjCFCrQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJEnIdKImtvJ-nUgz8rDro6icJT7gnT9EVVjWbvjX7gwfCUiMRxjAq2C2IltbKbiwYzD-AD00h59nPULCuWbGjYlZYJcmEDXyjBPZT3hjU7Y6lBKOEpPrWMn5mz7BF9vYmTyILkNr8w/s640/Tt%2525i%252BMdjQTadvs%252BGjCFCrQ.jpg" /></a></div><br /><p><br /></p><p>Legg et bakepapir på midten, så posene stikker godt ut på alle sidene</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT54204iTJCCd7n965BcN_mxCqtAqNhjBVv9hl6X9L4-ja8kIIa5_yr1g3iS70q2JhZDFltuIqNzNGGWJWX3G-fy-8AhS2tI8vW46T5uj0vlRWQMIdElEazm0mNBczlTy2LZ3ztRVnnA/s2048/ntyb1d0sTRq6fndbnYpmjg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT54204iTJCCd7n965BcN_mxCqtAqNhjBVv9hl6X9L4-ja8kIIa5_yr1g3iS70q2JhZDFltuIqNzNGGWJWX3G-fy-8AhS2tI8vW46T5uj0vlRWQMIdElEazm0mNBczlTy2LZ3ztRVnnA/s640/ntyb1d0sTRq6fndbnYpmjg.jpg" /></a></div><br /><p><br /></p><p>Hell deigen på</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g7fb3rTrxpDqaamUhiIxT6TDVhwSUnNTnFtOmPtIwjADpoC2tVCs-D2aYs4wjFkoK4w2hpaUESEYVxyLGsbyFl3mFhN32jtjFJGK5IJMOgARfda7v1blC0nMW8NFAuhCDUx1YfMTyg/s2048/0f6gXS%252BQTEq%2525RQKYewTR%252BQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1g7fb3rTrxpDqaamUhiIxT6TDVhwSUnNTnFtOmPtIwjADpoC2tVCs-D2aYs4wjFkoK4w2hpaUESEYVxyLGsbyFl3mFhN32jtjFJGK5IJMOgARfda7v1blC0nMW8NFAuhCDUx1YfMTyg/s640/0f6gXS%252BQTEq%2525RQKYewTR%252BQ.jpg" /></a></div><br /><p>Fyll en skål med kaldt vann, bløt hendene og begynn og trykk.</p><p>Deigen rivner lett, men det er bare å lappe den sammen og ha tolmodighet.</p><p>Trykk den forbi kanten på bakepapiret og noen cm ut på posene på alle 4 sidene</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe4VhzOVR6VEaJgzmr6YT7xwG5xLtQkU9PB7l8P2LgzOls11EYeUspFZ6SEpVaoBMyLarTQajI4mvAP82YEJBp2K91VoiOEs3u9LrnaXKBbE9k1S0muR6k7NgRQj2greT2aXDuC34jw/s2048/vivjshShQJG0L5t%2525fnAW6Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTe4VhzOVR6VEaJgzmr6YT7xwG5xLtQkU9PB7l8P2LgzOls11EYeUspFZ6SEpVaoBMyLarTQajI4mvAP82YEJBp2K91VoiOEs3u9LrnaXKBbE9k1S0muR6k7NgRQj2greT2aXDuC34jw/s640/vivjshShQJG0L5t%2525fnAW6Q.jpg" /></a></div><br /><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22EaxdSySYIIXwM70WNnBAZYHvafDFs6R1VEblKbHaZTfgh-RlUjClwQdyP641thstr6j4ug7r80eWKCI5mRzu0oHTvGkP3sEFOsRmE2LjbyL_h79hoU3Cei84h3EAXsuG_SyqazIog/s2048/uXRRfvKVRIuuqE90w%2525%252Bgow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22EaxdSySYIIXwM70WNnBAZYHvafDFs6R1VEblKbHaZTfgh-RlUjClwQdyP641thstr6j4ug7r80eWKCI5mRzu0oHTvGkP3sEFOsRmE2LjbyL_h79hoU3Cei84h3EAXsuG_SyqazIog/s640/uXRRfvKVRIuuqE90w%2525%252Bgow.jpg" /></a></div><br /><p><br /></p><p>Fyll på med pizzasaus. Bruker ofte peppes, rema 1000 sin til 10 kr, eldorado el lign</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZV_YRPWs0KJc-HO-5tsCHudf-6ns-JwIWbB-0PPYSn_NuXC7X9J8FLOmdygY6tNNRTK32eB7LKr6ZzUp24GomJvQPsJpwn9Hdp13hLewZK8zgyKl_Q0rEv6A8Q8CEvO9SVqeFK2QxQ/s2048/7fMtUafpRNGeCghtHKqkPA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZV_YRPWs0KJc-HO-5tsCHudf-6ns-JwIWbB-0PPYSn_NuXC7X9J8FLOmdygY6tNNRTK32eB7LKr6ZzUp24GomJvQPsJpwn9Hdp13hLewZK8zgyKl_Q0rEv6A8Q8CEvO9SVqeFK2QxQ/s640/7fMtUafpRNGeCghtHKqkPA.jpg" /></a></div><div><br /></div><br /><p>Legg på reven ost, eller osteskiver.</p><p><br /></p><p>Om du legger osten litt utenom sausen, på selve deigen, før du bretter, får du smeltet ost inne i skorpa</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuRpLnypKzUHOX8ENXwy19Jz159zDg8UWqrqI-io4rpn7Ug49AysH-aG15TV2EEhm658cMQ_LsB6HQ50Fxtt2fzZpWIt-ai0rZ_dQGVJjgCBg2k1zKNT-ghGcSEbAXdTj-JZfIikVAQ/s2048/ts6LyzipQhGPqJpVlAsGEw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuRpLnypKzUHOX8ENXwy19Jz159zDg8UWqrqI-io4rpn7Ug49AysH-aG15TV2EEhm658cMQ_LsB6HQ50Fxtt2fzZpWIt-ai0rZ_dQGVJjgCBg2k1zKNT-ghGcSEbAXdTj-JZfIikVAQ/s640/ts6LyzipQhGPqJpVlAsGEw.jpg" /></a></div><br /><p><br /></p><p>Start med å brette en og en side av plastiken inn, deigen følger med og det blir en fin pizzaskorpe.</p><p>Dette gjør jeg fordi deigen er for tynn og skjør til at den kan brettes uten hjelp. Med plast slipper du at deigen henger fast i benken</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEBKtlhvEYxHncd5QYU7R62gergWbxBrRCvbF_v5-sQHYC6pA3E7j0PNB71Masiy-tZxsn9r9JAPL4-X27q16b-F_l32fUukEgT3n6BR_x4uIhB8q8nRBj-wi44in1sc3pTwBl61HcQ/s2048/AEOc%25250bITlm2UxPkC2UknA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEBKtlhvEYxHncd5QYU7R62gergWbxBrRCvbF_v5-sQHYC6pA3E7j0PNB71Masiy-tZxsn9r9JAPL4-X27q16b-F_l32fUukEgT3n6BR_x4uIhB8q8nRBj-wi44in1sc3pTwBl61HcQ/s640/AEOc%25250bITlm2UxPkC2UknA.jpg" /></a></div><br /><p><br /></p><p>Brett plasten tilbake og gjør det samme med alle sidene</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44k5Axabyv65wSfJNuwNxOH2SdCljpdGt7_Va2b3iERzpJ_zbEzTCKIP6kxnZAu09MYITZ5z1Af7qKon2hGmQM3BcSmukAu9wDswZtJ_EgkwE8wJ4KhQkMm5TKTGaeKAN_e3-Uq0EXg/s2048/5Y4fk6sjQS2sKL%2525yBpAySA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44k5Axabyv65wSfJNuwNxOH2SdCljpdGt7_Va2b3iERzpJ_zbEzTCKIP6kxnZAu09MYITZ5z1Af7qKon2hGmQM3BcSmukAu9wDswZtJ_EgkwE8wJ4KhQkMm5TKTGaeKAN_e3-Uq0EXg/s640/5Y4fk6sjQS2sKL%2525yBpAySA.jpg" /></a></div><br /><p>Legg på resten av pizzafyllet etter eget ønske.</p><p>Her er bacon, pepperoni og oregano el pizzakrydder</p><p>Om du lager kjøttdeigpizza, tar du kjøttdeigen først og så osten til slutt.</p><p><br /></p><p>Dra bort plastposene.</p><p>Ta tak i bakepapiret i 2 hjørner og dra pizzaen forsiktig opp på en bakeplate</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxYACmujB4v5YVOXFVzWo0S2V3hofJjk2awuTaBcRP9BDSb8XZ7FhbR9CtHPBhhGk0VOzvWZC10BUrjL46_Z-f1jy6-ZlduafCXdyEvqdzEkj8yElN6ovrJQGipNh_TyuV-duENb3Xg/s2048/xLADRE9uTh6DFdM2oIFo4Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxYACmujB4v5YVOXFVzWo0S2V3hofJjk2awuTaBcRP9BDSb8XZ7FhbR9CtHPBhhGk0VOzvWZC10BUrjL46_Z-f1jy6-ZlduafCXdyEvqdzEkj8yElN6ovrJQGipNh_TyuV-duENb3Xg/s640/xLADRE9uTh6DFdM2oIFo4Q.jpg" /></a></div><br /><p>Stek pizzaen midt i ovnen på 225 gr, ca 25-35 min, avhengig av hvor sterk ovnen er</p><p>Når pizzaen er halvstekt kan du legge litt ost rundt på hele skorpen, før du steker videre, det er også veldig godt</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYQSFv3FKOb3aZyrDnVd_zbMq9_G_0XFzLu1Qt56fiYRjW65FDHWftHUutFjOV4V115yyS6Eg9L1iugdNyXOMqkFRQhMYM22_2yJGKe7EIcudOXlIApWeVDkyXsStqusVI-tNy1iQAA/s2048/fullsizeoutput_1fe2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYQSFv3FKOb3aZyrDnVd_zbMq9_G_0XFzLu1Qt56fiYRjW65FDHWftHUutFjOV4V115yyS6Eg9L1iugdNyXOMqkFRQhMYM22_2yJGKe7EIcudOXlIApWeVDkyXsStqusVI-tNy1iQAA/s640/fullsizeoutput_1fe2.jpeg" /></a></div><br /><p><br /></p></div>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-61905378792887536672020-07-16T19:50:00.000+02:002020-07-16T19:50:01.536+02:00LASAGNE<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1iXa7TlKl3DX2okxUl9TXxaw9cZCs73GkGV4qBYDKOzasDPqBPbDdYOlNfg2qiGD3mecoMQZpomVShSLoVbAXmqlJUXGjZ51daQtfXBjjfT2R7fll7rp6-djzOQSeX173HQXx0VHzQ/s2048/LVutqmXaRFGl%2525DgiI9wTOA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja1iXa7TlKl3DX2okxUl9TXxaw9cZCs73GkGV4qBYDKOzasDPqBPbDdYOlNfg2qiGD3mecoMQZpomVShSLoVbAXmqlJUXGjZ51daQtfXBjjfT2R7fll7rp6-djzOQSeX173HQXx0VHzQ/w586-h781/LVutqmXaRFGl%2525DgiI9wTOA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Her er det du trenger:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vi liker best Rema 1000 sine lasagneplater.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgPzgkl35FR6iNNlk8yAnfWbPdvk1aWFzLWsD4R4E_10-SlFtmCt1yVOnK5rEB7PFh4osJCCrFbVtvc57-GtRHfX-b3vjSB8TdEFV9rdHgz_CmmSh1CwY5Cj-FfT8_THRGBGrC1YPPg/s2048/4bslJisBT2GQCROA85UFKw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgPzgkl35FR6iNNlk8yAnfWbPdvk1aWFzLWsD4R4E_10-SlFtmCt1yVOnK5rEB7PFh4osJCCrFbVtvc57-GtRHfX-b3vjSB8TdEFV9rdHgz_CmmSh1CwY5Cj-FfT8_THRGBGrC1YPPg/w586-h781/4bslJisBT2GQCROA85UFKw.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sett bakerovnen på 225 gr</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stek kjøttdeig/karbonadedeig. Du trenger ikke smør for å steke</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bHoWcS7PE9GBhnmCbyYzhpg_f9PVfQ9jSLUTBegZthRaqSFQf5Jwck17aDaZgi91BtnS175CV4KupKkpLCU08Orqfi29mj27koqCOHYdeZE9YIAAJOLwq0LpSSSaE82OOrrBNotHQQ/s2048/%252BaVArFrTQC25vCQKHd%2525fNA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5bHoWcS7PE9GBhnmCbyYzhpg_f9PVfQ9jSLUTBegZthRaqSFQf5Jwck17aDaZgi91BtnS175CV4KupKkpLCU08Orqfi29mj27koqCOHYdeZE9YIAAJOLwq0LpSSSaE82OOrrBNotHQQ/w586-h781/%252BaVArFrTQC25vCQKHd%2525fNA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Hell i 1 boks knuste tomater. De finnes både i kartong og som hermetikk, med og uten krydder. Det går for det samme hvilken du bruker.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjDJ9k0a3UMv_1NSgW2Jqv_fWFEGPnHwQCkJpiCVksA-0KzJe5SJK19tfhgaz2iYIe2uaQR_ljCPJpyFzh0hHYT_KE3PZ8ovaHIF8oLwNCQVaOT8nof98qDFRFTB1qEWICuW3IZ3FsA/s2048/VjhKwjnJQAyr9eFBJYNfgQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpjDJ9k0a3UMv_1NSgW2Jqv_fWFEGPnHwQCkJpiCVksA-0KzJe5SJK19tfhgaz2iYIe2uaQR_ljCPJpyFzh0hHYT_KE3PZ8ovaHIF8oLwNCQVaOT8nof98qDFRFTB1qEWICuW3IZ3FsA/w586-h781/VjhKwjnJQAyr9eFBJYNfgQ.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1g9_HSCEzdfJLfMr1t933dibKWw-6O8Ncg7-WdrfoIOnbazu0AIIqm4_ju8LnngN3Ozv7ENRiAwrOxb8NCZPUkdTJMIHJOuqyEK9JX7j1-DKV97VeYIIE9VFSfhKpD9IDCLhN1uu7ew/s2048/9EGDGiMTS32C0B1gU2f%252B%2525Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1g9_HSCEzdfJLfMr1t933dibKWw-6O8Ncg7-WdrfoIOnbazu0AIIqm4_ju8LnngN3Ozv7ENRiAwrOxb8NCZPUkdTJMIHJOuqyEK9JX7j1-DKV97VeYIIE9VFSfhKpD9IDCLhN1uu7ew/w586-h781/9EGDGiMTS32C0B1gU2f%252B%2525Q.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bruk den tomme tomatboksen, fyll den 2 ganger med vann og hell i.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ha i krydder:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">ca 1 ts salt</div><div class="separator" style="clear: both; text-align: center;">ca 1 ts pepper</div><div class="separator" style="clear: both; text-align: center;">ca 3 ts pizzakrydder (eller oregano)</div><div class="separator" style="clear: both; text-align: center;">1 knivsodd med chili ( her må du smake deg frem, den jeg bruker er utrolig sterk og det trengs veldig lite)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Smak deg frem til passe krydring.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSZlGtFjzluTEFzkZBS_Oq0uNFNz46Mu_zIFDZF1o5jjEKAj74FElPglDnYVQMAaUSxP1GyEeGHzBdGZPNfXks3tobYZwaaYJHg6Cl8KW_TY2ki_iZVXktBbGZqeWJQzI-cVIiIltZg/s2048/IPYEC5sqQPWejLkpRdNpvw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSZlGtFjzluTEFzkZBS_Oq0uNFNz46Mu_zIFDZF1o5jjEKAj74FElPglDnYVQMAaUSxP1GyEeGHzBdGZPNfXks3tobYZwaaYJHg6Cl8KW_TY2ki_iZVXktBbGZqeWJQzI-cVIiIltZg/w586-h781/IPYEC5sqQPWejLkpRdNpvw.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Her viser hvor lite chili jeg bruker</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-f_6BGCC5WqzDNrdEhRfMMKJjZGiQT6w7GAcRPd8eNhbRje6xhSShm3ZySx-XxfH_1vHdb6VOso0PUY-HZIczzs_GoAmOz7eS_LKJKGHwBTEFV6wwo9lRmdSpD9UoPxhFD8smLiekA/s2048/GRK5LgEbRuezuLGolLSFGA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-f_6BGCC5WqzDNrdEhRfMMKJjZGiQT6w7GAcRPd8eNhbRje6xhSShm3ZySx-XxfH_1vHdb6VOso0PUY-HZIczzs_GoAmOz7eS_LKJKGHwBTEFV6wwo9lRmdSpD9UoPxhFD8smLiekA/w586-h781/GRK5LgEbRuezuLGolLSFGA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ha i ca 12 ts maisennajevning, eller ca 5-6 ss.</div><div class="separator" style="clear: both; text-align: center;">Denne strør du rett i pannen, kok i et minutt da tykner den. Juster med mer om det trengs. </div><div class="separator" style="clear: both; text-align: center;">Kjøttdeigsausen skal være ganske tynn.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68mV1eIur2vflPPWEQjO6cG2Y838wnq43ELVgbzdXEc4c7udZWnS4TcJohEotIbw9KypGl8dugTS5Z35HcO3r2Lv3MtJeIvvYYFFqEVL_eGdeRpIgL5byIQ9Al04-1JPwlcrfEaaw5A/s2048/ZxS1BCuPRfKSW6kZU9I53w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68mV1eIur2vflPPWEQjO6cG2Y838wnq43ELVgbzdXEc4c7udZWnS4TcJohEotIbw9KypGl8dugTS5Z35HcO3r2Lv3MtJeIvvYYFFqEVL_eGdeRpIgL5byIQ9Al04-1JPwlcrfEaaw5A/w586-h781/ZxS1BCuPRfKSW6kZU9I53w.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bruk en firkantet ildfast form, og øs et lag med saus i bunnen</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jL5jDz_cOoMIRryoob3MgeNxmHBsY12p3hAZVKEj9s96U4yeecsMkFYUMKanIdV9rEk4iQd4JHPWBrag6mX5MDMlxi1k2y1wi5ax5V37NYRcJtjGmJSxIgEb0b9jS4lMiWyD1Im-Pg/s2048/d3FLbmb6QfaNwatTrN4lew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jL5jDz_cOoMIRryoob3MgeNxmHBsY12p3hAZVKEj9s96U4yeecsMkFYUMKanIdV9rEk4iQd4JHPWBrag6mX5MDMlxi1k2y1wi5ax5V37NYRcJtjGmJSxIgEb0b9jS4lMiWyD1Im-Pg/w586-h781/d3FLbmb6QfaNwatTrN4lew.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Legg pastaplatene og sausen lagvis</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNRu4dzJa-WAcBFfN0NTUyJUv0l8lfkoewijHgRX0IdghXFbj1o7PdXGmr-JeRNCUCr7g3UoYHisvVPm5XVx6PfiPJ8w8J-cc0AayBzQ4-ggqLLTw-E_mlKPR6B80YaDHeR_ma5qDmg/s2048/DyNz9bmeRbWPQ9e0xkspiA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNRu4dzJa-WAcBFfN0NTUyJUv0l8lfkoewijHgRX0IdghXFbj1o7PdXGmr-JeRNCUCr7g3UoYHisvVPm5XVx6PfiPJ8w8J-cc0AayBzQ4-ggqLLTw-E_mlKPR6B80YaDHeR_ma5qDmg/w586-h781/DyNz9bmeRbWPQ9e0xkspiA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenhDzTsdeKnX713IEu9geApv6vpxj1YTHCDsve65eMQ_X4VfrgqXiw7QESLhHfXzt20bDr__4e2rAT-A7IUmeA1MbHerixYQRh-5I0W8NUSUBisDm0eZy6dVx95Sax4KqRM1qhrznCQ/s2048/gyZYcUUpRTyB8fH6CG4Cqg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenhDzTsdeKnX713IEu9geApv6vpxj1YTHCDsve65eMQ_X4VfrgqXiw7QESLhHfXzt20bDr__4e2rAT-A7IUmeA1MbHerixYQRh-5I0W8NUSUBisDm0eZy6dVx95Sax4KqRM1qhrznCQ/w586-h781/gyZYcUUpRTyB8fH6CG4Cqg.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Pl5Rvy90o6ua_2uq2imk4aipekvQ2jUl3qBGca2ZW1cbEKluKPKz2zUdTP8WkuuXwCLyjBNzFFAcs7VPr6h1_5U_xZf11ouiTRlABZ4RJC4K9cfd_VhQ3aMycCsvP_EnVi6QVwCTIg/s2048/2VDUTw0VSX%252BlibVlInqNRw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Pl5Rvy90o6ua_2uq2imk4aipekvQ2jUl3qBGca2ZW1cbEKluKPKz2zUdTP8WkuuXwCLyjBNzFFAcs7VPr6h1_5U_xZf11ouiTRlABZ4RJC4K9cfd_VhQ3aMycCsvP_EnVi6QVwCTIg/w586-h781/2VDUTw0VSX%252BlibVlInqNRw.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Når du ikke har flere pastaplater skal du ha ganske mye saus igjen, den tømmer du på toppen til slutt, da dekker du alle hull osv med saus.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkRX-AtF61E0hQDeNstuCvFWXAT3C5RyHfdX8TkiMRWclefIqShSdachH113-QFnIloefVqc0TTHyO234v4u5i0hywhg8yZ3rtw851HYtj6b5w0GjEnPUEzQZNb5Hdx0hBb6JYNYwMg/s2048/WvRO5NxzROWfeQ2ujt3H2Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkRX-AtF61E0hQDeNstuCvFWXAT3C5RyHfdX8TkiMRWclefIqShSdachH113-QFnIloefVqc0TTHyO234v4u5i0hywhg8yZ3rtw851HYtj6b5w0GjEnPUEzQZNb5Hdx0hBb6JYNYwMg/w586-h781/WvRO5NxzROWfeQ2ujt3H2Q.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Legg på ost til slutt.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Og stek lasagnen midt i ovnen i 20-30 min. Avhenger litt hvor sterk ovnen steker.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dThh_KC9TGsGtg5QS5m93hxNUc6i3e-vo4Mtilz-YuE36hTnL0i8ecA5aCtmO76CekIiw-8osUMi6zDJbQzB1IvSfOFE2GpgpZ4a2quPKLTXKWvGcLcyRoCiC-zVb8bTLR2C1TfeuA/s2048/YmFbZmRbQt%252B7NyHPZmNqIA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dThh_KC9TGsGtg5QS5m93hxNUc6i3e-vo4Mtilz-YuE36hTnL0i8ecA5aCtmO76CekIiw-8osUMi6zDJbQzB1IvSfOFE2GpgpZ4a2quPKLTXKWvGcLcyRoCiC-zVb8bTLR2C1TfeuA/w586-h781/YmFbZmRbQt%252B7NyHPZmNqIA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOSgs4IhrlPqwgpDA1wtIEJ3qgJe-IltWfGhFCFzyYAn5almURrcExptruhuzHhHyY6GQb4JFCfvnX1IGJgIVaN682HulumtGL5IzMzVdOAA7Fk856iqwvcR07N6B1ushRDCP-omAaA/s2048/R2dne1j%252BSYiUksyt12zRjg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOSgs4IhrlPqwgpDA1wtIEJ3qgJe-IltWfGhFCFzyYAn5almURrcExptruhuzHhHyY6GQb4JFCfvnX1IGJgIVaN682HulumtGL5IzMzVdOAA7Fk856iqwvcR07N6B1ushRDCP-omAaA/w586-h781/R2dne1j%252BSYiUksyt12zRjg.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Server med frisk salat, her er tsatsiki også, og hvitløksbrødene lager jeg av rundstykker, pølsebrød eller hamburgerbrød med hvitløksmør på som jeg steker noen minutter i ovnen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IL1n8VScVtaY_y9FQURq4M0NBLAfLKafp195qU4m-2XHCVyDizbHUi8e1Pm_ztUX71yMnr8YRUMdoUng9MaSacCx8yTJUODcODhGTdvaK6GJYgCJZWO4mFyJt10W_Fq3HVHMZ6fIrQ/s2048/LVutqmXaRFGl%2525DgiI9wTOA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IL1n8VScVtaY_y9FQURq4M0NBLAfLKafp195qU4m-2XHCVyDizbHUi8e1Pm_ztUX71yMnr8YRUMdoUng9MaSacCx8yTJUODcODhGTdvaK6GJYgCJZWO4mFyJt10W_Fq3HVHMZ6fIrQ/w586-h781/LVutqmXaRFGl%2525DgiI9wTOA.jpg" width="586" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-72941022531088057992019-12-17T22:32:00.000+01:002019-12-17T22:32:07.160+01:00PEPPERKAKEHJERTER<div class="separator" style="clear: both; text-align: center;">
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Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-67112185178072526322019-11-24T22:24:00.002+01:002020-07-16T19:53:48.975+02:00KONFIRMASJONSKAKE JONATHAN<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">KONFIRMASJONSKAKE JONATHAN</div>
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Gluten og laktosefri marsipankake.</div>
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Alle detaljer i marsipan.</div>
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Hummeren og flasken har rice crispy inni og marsipan utenpå.</div>
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Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-61704822403927109302018-06-19T17:10:00.001+02:002018-06-19T17:23:19.061+02:00Glutenfrie skinkebaguetter<div class="separator" style="clear: both; text-align: center;">
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I flere år har vi laget stekte baguetter, a la slike som du kjøper på gatekjøkken og kiosker.</div>
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De er også supre til tacobaguetter. Lag tacokjøttdeig, legg i baguettene med litt mais over og ost, stek på samme måte.</div>
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Jeg bruker disse glutenfrie baguettene.</div>
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Sett stekeovnen på ca 225 gr.</div>
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Av 1 kinakål og 2 pk skinke får jeg ca 15-17 ferdige baguetter</div>
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Skjær bort en liten stripe under baguetten for at den skal stå stødig. Disse baguettene er ganske runde i formen, så fyllet faller fort av visst ikke</div>
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Skjer bort en del av toppen. Jeg legger en stor kniv på skrå og skjerer langs siden, på begge sider.Så du tar bort en trekant på hver baguett. Litt vanskelig å beskrive.</div>
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Legg en stripe hamburgerdressing på.</div>
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Skjer opp kinakål i små biter og skinke i litt større stykker. Det er også godt å bruke hamburgerrygg.</div>
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Legg kinakål opp på dressingen og skinke opp på der igjen. Nå er de fine å pakke i plast å fryse.<br />
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Om du skal tilberede de nå, så legger du godt med ost på toppen.<br />
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Jeg bruker å lage opp en del og fryse men også til å steke nye senere på dag eller dagen etter. Da gjør jeg de helt ferdige med ost , pakker i plast og legger de i kjøleskapet.<br />
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Disse er pakket og klar til fryseren<br />
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Legg bakepapir på rist og stek de midt i ovnen på ca 225 gr i 10-15 min.<br />
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Strø over chipskrydder til slutt<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-56983281273163705952018-05-12T12:29:00.000+02:002018-05-12T12:39:09.098+02:00Konfirmasjon Aurora 05.05.18<div class="separator" style="clear: both; text-align: center;">
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KONFIRMASJONEN TIL AURORA 05.05.18</div>
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Glutenfri og laktosefri sjokoladekake med smørkrem. Sunnmørsbunaden er marsipan og bunadsrosene er malte med matfarge (wilton pastafarge)</div>
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Kaketopp/dukkehode</div>
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4 etg kake. Den største er gulrotkake med ostekrem, den neste er sjokoladekake med smørkrem, den neste er gulrotkake med ostekrem og toppen er red velvet med ostekrem.</div>
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all pynt er marsipan, bortsett fra rosene mellom 3 og 4 kake, de er ekte.</div>
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Kakene er kledd med pals ekstra hvit marsipan. Filmrullen er også av marsipan og bildene er spiselig papir, printet ut av Hanne`s Kaker.</div>
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Konfirmanten, hunden Teodor og fotballen er laget av sukkerpasta. </div>
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Teksten er malt på av konfirmantens bestefar, Terje Sætre som er rosemaler av yrke. Malt med matfarge i gull.</div>
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Rosebladene nederst er marsipan.</div>
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Alle 4 kakene er glutenfri og laktosefri.</div>
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(den ser litt skjev ut, men det ble en fryktelig dårlig vinkel på kameraet, kaken er faktisk helt rett)</div>
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Glutenfri og laktosefri kransekake kjøpt på Joker, pyntet med roser laget av hjemmelaget sukkerpasta.</div>
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Glutenfri og laktosefri marsipankake med vaniljekrem og jordbær. Krage og søljer er av sukkerpasta. Resten er malt på med matfarger.</div>
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Aurora<br />
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Måtte ta med litt av den hjemmelagede bordpynten. </div>
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Alle middagsgjestene fikk bordkort av seg selv som konfirmant</div>
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Resten av kakebordet som familie og venner laget. ALLE kakene er både glutenfri og laktosefri. </div>
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-29913499622793263952018-04-22T22:35:00.002+02:002018-04-22T22:35:22.560+02:00Bløtkake<div class="separator" style="clear: both; text-align: center;">
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Fin og enkel måte å pynte en bløtkake på. Pisket krem, stemorsblomt (pass på at de er usprøyet), ryllik, blåbær og bjørnebær.<br />
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Kakebunnen er etter <a href="http://elisabethborgund.blogspot.no/2012/04/glutenfritt-sukkerbrd.html">DENNE</a> oppskriften. fylt med vaniljekrem og fløtekrem blandet med jordbær.<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-88737182116085141022017-11-26T17:34:00.000+01:002017-11-26T17:34:31.598+01:00GLUTENFRI SMULTRING UTEN KJEVLING Nydelige glutenfrie smultringer<br />
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Når du skal bake smultringer er det greit å ikke ha dårlig tid, fettet er veldig varmt, og det er lett å få rå smultringer om du steker de for fort. Det tar også litt tid å steke, da det er best å steke maks 4-5 på samme tid.<br />
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Denne oppskriften er ment for en smultringbaker, dvs den skal være litt rennende, og skal ikke kjevles ut.<br />
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Du trenger:<br />
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Smultringbaker. Min kommer fra aanonsen.<br />
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1,5 kg flott matfett (3 pakker)<br />
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4 egg<br />
400 gr sukker<br />
1,25 dl kremfløte<br />
0,5 l kulturmelk (den mørkeblå kartongen)<br />
3 ss smeltet smør ( gjerne meieri)<br />
2 ts natron<br />
halv topp blank eddik<br />
1 ts kardemomme<br />
750 gr fin semper<br />
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NB ! Det kan være lurt å bruke et sukkertermometer i oljen !<br />
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Start med å piske eggedosis av 4 egg og 400 gr sukker.<br />
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Ha i 0,5 l kulturmelk, 1, 25 dl fløte, en halv topp eddik og 3 ss smeltet avkjølt smør.<br />
Visp dette sammen med samme mikseren som du lagde eggedosis med.<br />
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Rør ut 2 ts natron med pittelitt lunkent vann i et glass, det skal være så lite vann at det såvidt dekker natronpulveret. Hell dette i rører og bland.<br />
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Sikt i 1 ts kardemomme og 750 gr fint mel. Visp alt sammen med mikseren.<br />
Røren skal være seig, men så rennende at den kommer gjennom enden på smultringbakeren uten problemer. Det er tyngdekraften som gjør jobben her, på smultringbakeren er det ikke noe som presser deigen ut.<br />
Røren kan selvsagt ha litt forskjellig konsistens fra gang til gang, alt etter hvor store egg du bruker osv. Stek et par smultringer og prøv, det kan være du må spe med litt kulturmelk eller mel.<br />
Røren er nå klar.<br />
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Det viktigste for å lykkes med smultringer har jeg funnet ut, er at temperaturen spiller en stor rolle.<br />
Det kan absolutt vær lurt å investere i et sukkertermometer som er beregnet på høye temperaturer.<br />
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NB ! Let frem lokket som passer til pannen og ha det liggende til enhver tid, begynner oljen å brenne, er den beste måten å slukke på, å legge på lokket.<br />
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Ha alle 3 pakkene matfett i en litt stor kasserolle, og smelt.<br />
Fest sukkertermometeret i pannen, men pass på at det ikke står på bunnen. Det er bare tuppen av termometeret som skal være i berøring med oljen og ikke pannebunnen. Om du ikke har termometer, kan du sjekke varmen med enden av en tresleiv, når oljen er varm nok skal det koke og frese rundt treet. Faren med denne metoden er at oljen kan bli for varm uten at du vet det.<br />
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Ca 180 gr er perfekt for å steke smultringer.<br />
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Smultringene skal blir fint brune og litt sprø utenpå, myke inn i.<br />
Har du for høy temperatur blir de veldig fort brune, men forblir rå inn i.<br />
Min komfyr går til 14, og for å holde ca 180 grader, stiller jeg ovnen min på 10.<br />
Bruk litt tid på å få riktig temperatur.<br />
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Det er viktig å være litt tålmodig. Stek 4, maks 5 smultringer samtidig. Det er fort gjort å miste kontrollen.<br />
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Legg folie, avispapir el lignenede under en rist ( dette for å unngå olje over hele kjøkkenbenken), legg tørkerull på risten og legg smultringene direkte dit for å renne av overflødig olje.<br />
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Bruk en liten øse og fyll røre opp i smultringbakeren.<br />
Det er litt vanskelig å vise på bildet, men håper du ser prinsippet.<br />
Slipp røren gjennom og la røren berøre oljen før du slipper. da er det lettere at smultringen holder formen. Om man presser ut smultringen over oljen blir den ofte misformet på veien ned.<br />
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Stek smultringene noen minutt på hver side, det finnes egne smultringsleiver til å ta de opp med, men jeg bruker to tresleiver, det går like fint.<br />
Legg smultringene til avkjøling på risten.<br />
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Nydelig når de er ferske og litt varme, men også fine å fryse.<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com2tag:blogger.com,1999:blog-3520093373025341442.post-52640788503021497572017-06-11T16:12:00.001+02:002017-06-11T16:12:43.513+02:00Konfirmasjonskake Hallvard 06.05.17<div class="separator" style="clear: both; text-align: center;">
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Glutenfri "Annas" sjokoladekake med karamellsmørkrem og marsipantrekk. Detaljer i sukkerpasta.</div>
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Geleen er hjemmelaget sitrongele.</div>
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Båten er inspirasjon av konfirmanten sin egen båt "Hallvardson"</div>
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Jeg har aldri slitt så mye med en kake før, det var svært varmt denne dagen og marsipanen rett og slett smeltet mellom fingrene. Når marsipan blir varm, blir den myk og nesten umulig å jobbe med, så en får ikke de rette linjene en gjerne vil ha. Så dagens moral er, ikke lag marsipankake med detaljer når solen skinner.</div>
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En annen ting jeg ikke liker er at jeg måtte bruke streng til rekkverk, så kaken blir ikke 100 % spisbar, noe som jeg har hatt som mål med alle kakene jeg lager, at hele kaken skal kunne spises. </div>
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Kaken ble god og konfirmanten ble fornøyd, så det er nok mest ris til egen bak ;)</div>
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-64282206511221331542017-02-06T18:22:00.001+01:002017-02-06T18:22:32.091+01:00Gunnhild 65 år<div class="separator" style="clear: both; text-align: center;">
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Gluten og laktosefri marsipankake til min mamma Gunnhild sin 65 års dag.</div>
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Sukkerbrød med vaniljekrem, friske jordbær og fløtekrem med jordbær.</div>
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Lokket er marsipan og pynten er av sukkerpasta.</div>
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Første gang jeg lager hortensia og det var kjempemorsomt, ikke siste gang jeg skal lage det.</div>
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-49706857939845474672017-01-19T19:59:00.000+01:002017-01-20T13:45:15.298+01:00BanankakeDette er en kake jeg har lett etter oppskrift lenge, men aldri funnet. Av kjøpekaker har denne vert absolutt favoritt, men jeg vet ikke engang hva den egentlig heter, men her går den nå under navnet "Banankake".<br />
På nettet ligger knapt bilder og langt ifra oppskrift. Etter mye leting fikk jeg tilslutt et tips om kremen kunne være italiensk smørkrem, og det stemte ganske bra. Jeg har klart å gjenskape denne kaken, og den smaker akkurat som den i butikken. Selv om det er mange år siden jeg har funnet den i butikk, så husket jeg meget godt hvordan den smakte.<br />
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Jeg vil tro dette er en kake du enten elsker eller hater......<br />
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Du trenger:<br />
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Sukkerbrød/kakebunn <a href="http://elisabethborgund.blogspot.no/2012/04/glutenfritt-sukkerbrd.html">HER ER OPPSKRIFT</a><br />
Italiensk smørkrem <a href="http://elisabethborgund.blogspot.no/2017/01/italiensk-smrkrem.html">HER ER OPPSKRIFT</a><br />
Marsipan<br />
Bananessens<br />
Aprikossylte eller Banos pålegg<br />
Gul og ev hvit matfarge,ikke konditorfarge.Jeg bruker helst progel el wilton, kjøpes på nett eller hos traktøren, jernia ol<br />
Kokesjokolade<br />
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Lag et sukkerbrød fra <a href="http://elisabethborgund.blogspot.no/2012/04/glutenfritt-sukkerbrd.html">DENNE</a> oppskriften. Her laget jeg en og en halv oppskrift (dvs 6 egg osv) og en liten langpanneform på ca 33 * 23 cm<br />
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Når sukkerbrødet er avkjølt, skjærer du ut en "banan" på øyemål, det er nå du bestemmer hvor stor du vil ha kaken. Gjør du som meg, blir kaken ca dobbelt så stor som den du kjøper i butikken.<br />
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Om du fryser bunnen før bruk, og skjærer i den når den er halvtint, er det lettere å dele den.<br />
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Del "bananen" i 3 lag.<br />
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Lag italiensk smørkrem slik som <a href="http://elisabethborgund.blogspot.no/2017/01/italiensk-smrkrem.html">DENNE</a><br />
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Når kremen er ferdig tilsetter du 3-5 dråper bananessens. Smak deg frem.<br />
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Denne har jeg kjøpt for 15 kr på ebay, den er veldig sterk så du trenger ikke mange dråpene<br />
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Legg første laget kakebunn på et kakefat, ha på et tynt lag aprikossylte eller som jeg måtte gjøre denne gangen i mangel på sylte, banos, bananpålegg kjøpt på butikken.<br />
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Smør så på et litt tykt lag med smørkrem, fortsett slik til du har brukt alle 3 bunnene.<br />
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Avslutt med å dekke kaken med smørkrem, gjerne litt mer på toppen så du får riktig form på bananen din. Fint å bruke en liten spatel til dette arbeidet.<br />
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Sett kaken i kjøleskapet så kremen får sette seg.<br />
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Farg marsipanen gul. Jeg brukte en pølse her på 500 gr. Bruker du vanlig marsipan fra butikken er det lurt å farge den hvit før du farger den gul, ellers får den en skitten, nesten grønn farge.<br />
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Kjevl ut marsipanen til du er sikker på den er stor nok. Når jeg baker glutenfritt, bruker jeg maisenna når jeg kjevler ut.<br />
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Legg marsipanen over kaken og jevn den godt ut og skjær rent.<br />
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Smelt litt kokesjokolade og smør på endene og litt flekkvis opp på<br />
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Kaken holder seg flere dager i kjøleskap<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com12tag:blogger.com,1999:blog-3520093373025341442.post-88639022380175817482017-01-19T19:47:00.001+01:002017-01-19T19:47:34.692+01:00Italiensk smørkrem<div class="separator" style="clear: both; text-align: center;">
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Italiensk smørkrem er en kakekrem basert på italiensk marengs og smør. Det er en veldig stabil og kompakt krem som er fin å bruke på cupkaes, smøre opp kaker og som fyll. Du kan smaksette den både med sjokolade, vanilje og div essenser.</div>
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PS: du trenger et sukkertermometer til dette</div>
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150 gr eggehvite (bruk vekt, men det blir som oftest mellom 5 og 6 hviter)</div>
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300 gr sukker</div>
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75 gr vann</div>
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400 gr meierismør, gjerne usaltet</div>
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Start med å skille eggehviter fra plommen. Plommen skal ikke brukes.</div>
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Bruk en mikser og kjør eggehvitene til de er stive. Bruk gjerne en ballongvisp.</div>
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Ha vann og sukker i en kjele og kok opp, IKKE RØR. Ha i et sukkertermometer.<br />
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Temperaturen skal bli 121 grader<br />
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Når sukkerlaken har nådd 121 gr, lar du mikseren gå på ganske høy hastighet mens du heller en tynn stråle av den varme laken i eggehvitene. Pass på å treff med strålen i marengsen og ikke på vispen, da vil sukkerlaken bare bli kastet mot kanten av bollen.<br />
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Nå har du laget italiensk marengs. Fortsett og pisk på høy hastighet ca 10 min, eller til utsiden av bollen ikke er varm lenger. Neste steg er å ha i smøret og da må ikke marengsen være varm.<br />
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Nå er det lurt å skifte til en K spade/slikkepott. Ballongvispen toler ikke så kraftige ting som smør.<br />
Skjer smøret i biter, og ha en og en bit i marengsen, med mikseren på fullt<br />
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Kremen kan se litt rar ut i konsistensen, men bare miks på til den tykner og alt smøret har blandet seg.<br />
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Om du vil ha smak i, så tilsetter du det nå.<br />
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Slik vil kremen se ut når den er ferdig<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com1tag:blogger.com,1999:blog-3520093373025341442.post-6035261891261544402016-09-03T18:11:00.000+02:002016-09-03T18:11:01.835+02:00Oreokake i krukke<div class="separator" style="clear: both; text-align: center;">
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Det trenger ikke være innviklet eller vanskelig å lage noe som imponerer på et kakebord. Dette er oreokake i krukker, der kjeksen ligger knust opp på, og med en myntekvist som "blomstrer"<br />
Du lager de 2 to komponentene som er i oreokaken og fyller de i hver sin stor sprutepose, der du bare klipper hull i enden, du trenger ikke sprøytespiss her. Fyll i små krukker, vil du gjøre det ekstra "proft" kan du kjøpe nye små blomsterkrukker i terakotta og bruke det.<br />
Stør over med knust glutenfri oreokjeks, og stikk mynten ned i, vips så har du en liten spiselig plante<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com1tag:blogger.com,1999:blog-3520093373025341442.post-12498302950884565782016-08-22T21:00:00.000+02:002016-08-22T21:00:31.658+02:00Glutenfri Smuldrepai <div class="separator" style="clear: both; text-align: center;">
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Smuldrepai må være noe av det greieste å lage, utallige muligheter til fyll, rask tillaging og ok steketid.<br />
Nydelig servert med is, vaniljesaus, krem, creme fraiche ol<br />
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100 gr glutenfritt fint mel, feks semper<br />
50 gr glutenfrie havregryn<br />
75 gr kaldt meierismør<br />
100 gr sukker<br />
1 ts vaniljesukker<br />
1 neve mandler (valgfritt)<br />
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Sett bakerovnen på 180 gr<br />
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Bland mel, havregryn , vaniljesukker og sukker i en bolle<br />
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Ha i terninger med kaldt meierismør<br />
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Smuldre smøret inn i det tørre. Det kan gjerne være små smørklumper i deigen<br />
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Smør en ildfast form med smør, hell ca halve blandingen over så det dekker bunnen.<br />
Denne formen er 24 cm<br />
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Nå kan du bruke fantasien. Her er brukt hjemmelaget blåbærsyltetøy, men du kan bruke ferske bær - rips, blåbær, jordbær, bringebær osv, da kan du gjerne blande litt sukker i bærene på forhånd. Du kan bruke rabarbra, plommer, epler mm<br />
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Hell over resten av deigblandingen, og om du vil kan du frovhakke manlder å drysse på toppen. Det gir en ekstra krunsj til paien.<br />
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Stek på 180 gr midt i ovnen på rist i 20-30 min, til paien har fått en fin gyllen farge<br />
Server med is, vaniljesaus, krem el lign<br />
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<br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-48715714176954157402016-07-19T21:17:00.000+02:002016-07-19T21:28:07.786+02:00Himmelsk lapskaus<div class="separator" style="clear: both; text-align: center;">
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Himmelsk lapskaus er så himmelsk som den høres ut, nettopp fordi du kan ha KUN det du liker i.<br />
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Her er en variant med epler, pære, mango, kiwi, mandarin, stjernefrukt, druer og mørke kirsebær.<br />
Hasselnøtter, mandler eller andre nøtter kan du ha i en skål ved siden eller ha det i sammen med frukten.<br />
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En variant kan også være å ha all frukten i hver sine skåler, så kan gjestene "lage" sin egen dessert ut eter smak og behag.<br />
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Kok opp 5 dl vann og 2,5 dl sukker. Dette skal koke til sukkeret er oppløst. Du ha nå laget sukkerlaken som frukten skal ligge i. Dette kan du gjerne gjøre dagen før og oppbevare laken i kjøleskapet. Den må være kald når du setter sammen desserten.<br />
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Kirsebærene finner du i store matbutikker, denne fant jeg på Ica</div>
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Skjær opp frukten ha i sukkerlaken, bruk også laken fra hermetiske mandariner, coctailfrukt, ananas ol</div>
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Server gjerne med is, krem eller råkrem.</div>
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Holder seg i kjøleskap noen dager, dekk godt med lokk eller plast.</div>
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Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0tag:blogger.com,1999:blog-3520093373025341442.post-67235817108029322522016-07-09T17:47:00.000+02:002016-07-09T17:47:05.037+02:00Glutenfri Brownies med kvit sjokolade<div class="separator" style="clear: both; text-align: center;">
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Favorittoppskriften på brownies, med biter av hvit sjokolade.<br />
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200 gr meierismør<br />
200 gr kokesjokolade (vi bruker lys)<br />
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200 gr sukker<br />
3 egg<br />
150 gr glutenfritt fint mel<br />
1 ts vaniljesukker<br />
1 klype salt<br />
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150 gr hvit sjokolade<br />
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Sett ovnen på 180 gr.<br />
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Start med å smelte 200 gr smør og 200 gr sjokolade i en kasserolle på svak varme. Ikke bruk høy temperatur her, da brenner det seg, bruk heller lang tid på svak varme.<br />
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Avkjøl mens du gjør i stand resten av røren.<br />
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Ha alle de andre ingrediensene (3 egg, 200 gr sukker, 1 ts vaniljesukker, en klype salt og 150 gr mel) i en bolle, og pisk de godt med feks håndmikser.</div>
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Bland sjokolade/smør i røren mens du mikser. </div>
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Hakk 150 gr hvit sjokolade</div>
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Rør sjokoladen inn i røren med slikkepott</div>
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Hell røren i en form med bakepapir. Denne formen er 24 ganger 33 cm.</div>
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Stek nederst i ovnen på rist. 180 gr i ca 25-30 min.<br />
Kaken skal være litt løs i midten når den er ferdig.<br />
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Avkjøl, skjær opp og nyt.<br />
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<span id="goog_1965686464"></span><span id="goog_1965686465"></span><br />Elisabethhttp://www.blogger.com/profile/16437854996499532127noreply@blogger.com0