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	<title>krydder.org &#187; farin</title>
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		<title>Gode sveler</title>
		<link>http://krydder.org/2009/05/gode-sveler/</link>
		<comments>http://krydder.org/2009/05/gode-sveler/#comments</comments>
		<pubDate>Sat, 23 May 2009 08:00:38 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Kaker]]></category>
		<category><![CDATA[Pannekaker]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[hjortetakksalt]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[kulturmelk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[sirup]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=2088</guid>
		<description><![CDATA[Ingredienser: 1 liter kulturmelk 6 ss sukker 1 ts hjortetakkesalt 2 egg Hvetemel til en passelig tykk røre Fremgangsmåte: Pisk eggene og bland i de resterende ingrediensene. Om du har en takke, bruker du denne til å steke svelene. Ellers kan du bruke en vanlig stekepanne. Bruk litt smør på takken/stekepannen, og en liten øse [...]]]></description>
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		<item>
		<title>Romkake</title>
		<link>http://krydder.org/2007/11/romkake/</link>
		<comments>http://krydder.org/2007/11/romkake/#comments</comments>
		<pubDate>Sun, 25 Nov 2007 21:45:11 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Formkake]]></category>
		<category><![CDATA[Glasur]]></category>
		<category><![CDATA[Kaker]]></category>
		<category><![CDATA[Sjokoladekake]]></category>
		<category><![CDATA[bakepulver]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[kaffe]]></category>
		<category><![CDATA[kakao]]></category>
		<category><![CDATA[melis]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rom essens]]></category>
		<category><![CDATA[romdråper]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[vaniljesukker]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/25/romkake/</guid>
		<description><![CDATA[Ingredienser: 150 g smør 300 g farin 300 g hvetemel 1 ss kakao 3 ts bakepulver 20 dråper romessens 1 kopp melk 2 egg Fyll: 250 g melis 100 g smør 3 ss kaffe 2 ts vaniljesukker 15 dråper romessens 1 eggeplomme Glasur: Melis Kakao Vann Romdråper (etter smak) Fremgangsmåte: Rør smør og sukker hvitt. [...]]]></description>
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		<item>
		<title>Karameller</title>
		<link>http://krydder.org/2007/11/karameller/</link>
		<comments>http://krydder.org/2007/11/karameller/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 17:20:02 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Konfekt / Snop]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[kakao]]></category>
		<category><![CDATA[kremfløte]]></category>
		<category><![CDATA[mandler]]></category>
		<category><![CDATA[margarin]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[sirup]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/karameller/</guid>
		<description><![CDATA[Gir ca 60 stk, 450 gr. Ingredienser: 3 dl kremfløte 3 dl farin 1 dl sirup 2 ss kakao 1 ts eddik 1 ss margarin 15-20 hakkede mandler Kuleprøve: Drypp litt av massen i en kopp med kaldt vann. Når den kan rulles til en kule, er massen ferdig kokt. Det sikreste er å måle [...]]]></description>
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		<title>Brente Mandler</title>
		<link>http://krydder.org/2007/11/brente-mandler/</link>
		<comments>http://krydder.org/2007/11/brente-mandler/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 16:56:21 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Konfekt / Snop]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[mandler]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/brente-mandler/</guid>
		<description><![CDATA[Julesnop Ingredienser: 200 g farin 200 g mandler 1 dl vann Fremgangsmåte: Farin og vann smeltes på stekepanne til det er brunt &#8211; over svak varme. Mandlene tilsettes og tas av med sleiv når det høres &#171;poppelyd&#187;. Hell dem på en stekeplate dekket av bakepapir og la mandlene bli kalde. Oppbevares tørt og kjølig. Tålmodsarbeid [...]]]></description>
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		<title>Kokosboller</title>
		<link>http://krydder.org/2007/11/kokosboller/</link>
		<comments>http://krydder.org/2007/11/kokosboller/#comments</comments>
		<pubDate>Fri, 23 Nov 2007 15:01:40 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[boller]]></category>
		<category><![CDATA[delfiafett]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[kokesjokolade]]></category>
		<category><![CDATA[kokosmasse]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[vaniljesukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=264</guid>
		<description><![CDATA[Ingredienser: 5 dl farin 2 dl vann 9 plater gelatin 1ss vaniljesukker 1 pl. kokesjokolade 1/2 pk. delfafett Kokosmasse Fremgangsmåte: Kok opp sukker og vann. Legg gelatinen i bløt i kaldt vann i noen minutter. Smelt gelatinen i vannbad. Bland den smeltede gelatinen og vaniljesukker i sukkervannet. Avkjøl noe. Pisk til massen er helt stiv. [...]]]></description>
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		<title>Eplechutney</title>
		<link>http://krydder.org/2007/11/eplechutney-2/</link>
		<comments>http://krydder.org/2007/11/eplechutney-2/#comments</comments>
		<pubDate>Fri, 23 Nov 2007 00:50:00 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Frukt]]></category>
		<category><![CDATA[Safting og sylting]]></category>
		<category><![CDATA[cayennepepper]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[eple]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[konserveringsmiddel]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rosiner]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sennepspulver]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=238</guid>
		<description><![CDATA[Ingredienser: 1 kg epler 2 løk 2 fedd hvitløk 300 g lyse rosiner 6 dl eddik 1 ss salt 3-4 ts støtt ingefær 1 ts sennepsspulver 1/2 ts cayennepepper 425 g farin (6 dl) 1 ts konserveringsmiddel Fremgangsmåte: Skrell eplene, del dem, fjern stilk og kjernehuset og skjær dem i mindre stkker. Skrell løkene og [...]]]></description>
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		<item>
		<title>Pepperrotsaus</title>
		<link>http://krydder.org/2007/11/pepperrotsaus/</link>
		<comments>http://krydder.org/2007/11/pepperrotsaus/#comments</comments>
		<pubDate>Tue, 20 Nov 2007 23:04:22 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Sauser]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepperrot]]></category>
		<category><![CDATA[pepperrot saus]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[saus]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=180</guid>
		<description><![CDATA[Ingredienser: 3 dl grønnsakskraft 1 dl melk 2 1/2 ss hvetemel 30 g reven pepperrot Salt 1 ts eddik 1 ts farin Fremgangsmåte: Rør melet godt ut i væsken. Kok det opp. Rør ut den revne pepperroten i litt av sausen før du blander inn resten. Sausen bør koke i ca. 5 &#8211; 10 minutter. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Rømmesaus</title>
		<link>http://krydder.org/2007/11/rommesaus/</link>
		<comments>http://krydder.org/2007/11/rommesaus/#comments</comments>
		<pubDate>Tue, 20 Nov 2007 22:53:28 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hvit]]></category>
		<category><![CDATA[Sauser]]></category>
		<category><![CDATA[farin]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[saus]]></category>
		<category><![CDATA[sitronsaft]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=175</guid>
		<description><![CDATA[Ingredienser: 3 dl seterrømme 1 bunt med gressløk 1 dash sitronsaft Farin Fremgangsmåte: Varm opp rømmen i en kjele. Bland inn gressløken. Sausen smakes til med litt sitronsaft og sukker. Serveres varm eller lunken.]]></description>
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