<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>krydder.org &#187; gelatinpulver</title>
	<atom:link href="http://krydder.org/tag/gelatinpulver/feed/" rel="self" type="application/rss+xml" />
	<link>http://krydder.org</link>
	<description></description>
	<lastBuildDate>Mon, 12 Mar 2012 20:53:07 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Hvit panna cotta med kaffesirup</title>
		<link>http://krydder.org/2010/01/hvit-panna-cotta-med-kaffesirup/</link>
		<comments>http://krydder.org/2010/01/hvit-panna-cotta-med-kaffesirup/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 08:00:38 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Desserter]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[gelatinpulver]]></category>
		<category><![CDATA[kremfløte]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[Perlesukker]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3821</guid>
		<description><![CDATA[8 Porsjoner Ingredienser: 6 dl kremfløte 180 g hvit sjokolade, brutt opp i små biter 1, 6 dl melk 140 g sukker 2 ss kokende vann 3 ts gelatinpulver 2 dl nytraktet sterk espresso 60 g perlesukker Fremgangsmåte: Ha kremfløte, sjokolade, melk og sukker i en kjele og varm det opp under svak varme. Rør [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/01/hvit-panna-cotta-med-kaffesirup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Okserull</title>
		<link>http://krydder.org/2009/12/okserull/</link>
		<comments>http://krydder.org/2009/12/okserull/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 08:00:31 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Julemat]]></category>
		<category><![CDATA[gelatinpulver]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[malt ingefær]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[rulleskinn]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[spekk]]></category>
		<category><![CDATA[storfekjøtt]]></category>
		<category><![CDATA[sukker]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3589</guid>
		<description><![CDATA[Ingredienser: 1 rulleskinn av storfe (del av slagsiden) 800 g storfekjøtt av høyrygg eller bog, uten bein 200 g spekk 1 ½ ss salt 1 ts sukker 1 ts pepper 1 ts malt ingefær 1 ss hakket løk 2 ts gelatinpulver eller ca. 5 ss bindesvor Fremgangsmåte: Skjær kjøttet i ca. 1 cm tykke strimler. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2009/12/okserull/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sylterull</title>
		<link>http://krydder.org/2009/12/sylterull/</link>
		<comments>http://krydder.org/2009/12/sylterull/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 08:00:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Julemat]]></category>
		<category><![CDATA[gelatinpulver]]></category>
		<category><![CDATA[Malt allehånde]]></category>
		<category><![CDATA[malt ingefær]]></category>
		<category><![CDATA[malt nellik]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[Sylteflesk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3586</guid>
		<description><![CDATA[Ingredienser: 1 kg sylteflesk 3 ts salt 1 ts pepper 1 ts malt nellik ½ ts malt allehånde 1 ts malt ingefær 3 ts gelatinpulver Fremgangsmåte: Del sylteflesket i tre lag, som henger sammen. Legg stykket med svorsiden ned. Bruk en skarp kniv og skjœr det øverste laget, men skjœr ikke helt igjennom når du [...]]]></description>
		<wfw:commentRss>http://krydder.org/2009/12/sylterull/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ribbesylte</title>
		<link>http://krydder.org/2009/12/ribbesylte/</link>
		<comments>http://krydder.org/2009/12/ribbesylte/#comments</comments>
		<pubDate>Wed, 02 Dec 2009 08:00:17 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Julemat]]></category>
		<category><![CDATA[gelatinpulver]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Malt allehånde]]></category>
		<category><![CDATA[malt ingefær]]></category>
		<category><![CDATA[malt nellik]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[ribbe]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3582</guid>
		<description><![CDATA[Sylte er enklere å lage enn mange tror, det eneste du trenger er å ha god tid når du skal lage den. Sylte er tradisjonsmat til jul i Norge. Ingredienser: 1 kg ribbe med svor 1 ss salt 1 ts pepper ½ ts malt nellik ½ ts malt allehånde ½ ts malt ingefær 5 ts [...]]]></description>
		<wfw:commentRss>http://krydder.org/2009/12/ribbesylte/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

