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	<title>krydder.org &#187; løk</title>
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	<link>http://krydder.org</link>
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		<title>Ertesuppe med svineknoke</title>
		<link>http://krydder.org/2008/02/ertesuppe-med-svineknoke/</link>
		<comments>http://krydder.org/2008/02/ertesuppe-med-svineknoke/#comments</comments>
		<pubDate>Tue, 05 Feb 2008 20:02:06 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Kjøttsuppe]]></category>
		<category><![CDATA[Suppe]]></category>
		<category><![CDATA[gulrot]]></category>
		<category><![CDATA[Hele erter]]></category>
		<category><![CDATA[kålrot]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[selleri]]></category>
		<category><![CDATA[svineknok]]></category>
		<category><![CDATA[timian]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/02/05/ertesuppe-med-svineknoke/</guid>
		<description><![CDATA[Ingredienser: 1 stor skinkeknoke 500 g gule erter 1 1/2 l vann 2 stilker selleri 2 gulrøtter 1 skive kålrot 1 løk 3-4 poteter Timiankrydder Salt og pepper Fremgangsmåte: Bløtlegg ertene i vann natten over. Slå så ut bløtevannet og kok dem møre i vann sammen med knoken. Er knoken veldig salt, må den vannes [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/02/ertesuppe-med-svineknoke/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baingan ka bharta</title>
		<link>http://krydder.org/2008/01/baingan-ka-bharta/</link>
		<comments>http://krydder.org/2008/01/baingan-ka-bharta/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 15:50:10 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[chilipulver]]></category>
		<category><![CDATA[garam masala]]></category>
		<category><![CDATA[ghee]]></category>
		<category><![CDATA[Koriander]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[spisskummen]]></category>
		<category><![CDATA[tomat]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/30/baingan-ka-bharta/</guid>
		<description><![CDATA[Indisk tilbehør: Mos av aubergine til 4-5 personer Ingredienser: 2 middels store auberginer 4 ss ghee eller 6-8 ss olje 1 ts spisskummen 150 g løk 3 tomater 1 1/2 ts salt 1-2 grønne chili 1 ts chilipulver 1 ts garam masala 2 ss finsnittet koriander Fremgangsmåte: Sett auberginene i stekeovnen på 250 i ca. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/baingan-ka-bharta/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potetsuppe med tomat</title>
		<link>http://krydder.org/2008/01/potetsuppe-med-tomat/</link>
		<comments>http://krydder.org/2008/01/potetsuppe-med-tomat/#comments</comments>
		<pubDate>Wed, 23 Jan 2008 14:29:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Grønnsaksuppe]]></category>
		<category><![CDATA[Suppe]]></category>
		<category><![CDATA[buljong]]></category>
		<category><![CDATA[hermetiske tomater]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[potet]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/23/potetsuppe-med-tomat/</guid>
		<description><![CDATA[4 porsjoner Ingredienser: 2 ss smør 2 små løk 6 poteter ½ ts salt ¼ ts pepper 1 l vann 1 ss mørk kjøttbuljong , eller 1 terning 1 boks knuste hermetiske tomater Fremgangsmåte: Skjær løken i terninger og la den surre i smøret til den blir gylden. Skrell potetene og del dem i båter, [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/potetsuppe-med-tomat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Middagstips: Eggepanne</title>
		<link>http://krydder.org/2008/01/middagstips-eggepanne/</link>
		<comments>http://krydder.org/2008/01/middagstips-eggepanne/#comments</comments>
		<pubDate>Thu, 17 Jan 2008 13:46:16 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Egg]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Kjøttdeig]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[rød chili]]></category>
		<category><![CDATA[smør]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/17/middagstips-eggepanne/</guid>
		<description><![CDATA[4 personer Dette er en rask og velsmakende eggepanne med kjøttdeig, chilipepper og ost. Grei som en rask middag. Ingredienser: 5 egg 1/2 løk 1/2 rød chilipepper 2 ss smør 400 g kjøttdeig 3 dl revet hvitost Persille Fremgangsmåte: Finhakk løk og chiliene. Dette stekes noen minutter i smør i panne til løken er blank. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/middagstips-eggepanne/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bergensk fiskegrateng</title>
		<link>http://krydder.org/2008/01/bergensk-fiskegrateng/</link>
		<comments>http://krydder.org/2008/01/bergensk-fiskegrateng/#comments</comments>
		<pubDate>Sun, 13 Jan 2008 22:22:23 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[fiskebuljong]]></category>
		<category><![CDATA[griljermel]]></category>
		<category><![CDATA[gulrot]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[makaroni]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[røkt fisk]]></category>
		<category><![CDATA[rømme]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/13/bergensk-fiskegrateng/</guid>
		<description><![CDATA[4 personer Ingredienser: 350 g makaroni 1 løk 4 gulrøtter 2 ss olivenolje Vann 2 stk fiskebuljongterninger 800 g røkt torsk 40-50 g smør 2 ss hvetemel 1 dl melk 2 egg 50 g revet hvitost Salt og pepper Ca. 2 dl griljermel eller strøkavring Smør eller rømme til servering Fremgangsmåte: Sett stekeovnen på 225 [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/bergensk-fiskegrateng/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Frittata med spinat og parmesan</title>
		<link>http://krydder.org/2008/01/frittata-med-spinat-og-parmesan/</link>
		<comments>http://krydder.org/2008/01/frittata-med-spinat-og-parmesan/#comments</comments>
		<pubDate>Sun, 13 Jan 2008 13:18:34 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Egg]]></category>
		<category><![CDATA[Fingermat]]></category>
		<category><![CDATA[Forrett]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pinjekjerner]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[spinat]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/13/frittata-med-spinat-og-parmesan/</guid>
		<description><![CDATA[Ingredienser: 8 egg 250 g frisk spinat 3-4 løk 1 hvitløk 2 ss pinjekjerner 3/4 dl revet parmesan Salt og pepper Fremgangsmåte: Skyll spinaten godt og la vannet renne av. Del løken i to og skjær hver del i skiver. Fres løk og hakket hvitløk i smør i en panne ved middels varme. Ha spinaten [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/frittata-med-spinat-og-parmesan/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kylling med ratatouille</title>
		<link>http://krydder.org/2008/01/kylling-med-ratatouille/</link>
		<comments>http://krydder.org/2008/01/kylling-med-ratatouille/#comments</comments>
		<pubDate>Sun, 13 Jan 2008 12:43:34 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fjærfe]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Kjøtt]]></category>
		<category><![CDATA[Kylling]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[fylt kylling]]></category>
		<category><![CDATA[hvitkålshode]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvitløksfedd]]></category>
		<category><![CDATA[hvitvin]]></category>
		<category><![CDATA[kylling]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[rosmarin]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitron]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[tomat]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/13/kylling-med-ratatouille/</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 1 hel fersk kylling 1 sitron Spisskummen 1 kvist rosmarin 3-4 hvitløksfedd Olivenolje Salt og pepper Ratatouille: 1/4 del hvitkål 2 grønne paprika 2 gule løk 1/2 stengel selleri 2 røde chili 1 kvist rosmarin 1 dl hvitvin 1 boks hermetiske i biter tomater 1/2 ss sukker Salt og pepper Smør og [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/kylling-med-ratatouille/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spanske poteter</title>
		<link>http://krydder.org/2008/01/spanske-poteter/</link>
		<comments>http://krydder.org/2008/01/spanske-poteter/#comments</comments>
		<pubDate>Sat, 12 Jan 2008 17:53:05 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Grønnsaker]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[chilipulver]]></category>
		<category><![CDATA[grønn paprika]]></category>
		<category><![CDATA[grønnsaksbuljong]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sennep]]></category>
		<category><![CDATA[tomat]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/12/spanske-poteter/</guid>
		<description><![CDATA[Ingredienser: 2 ss olivenolje 500 g små nypoteter delt opp gjerne i to 1 løk, skjørt i to og skivet 1 grønn paprika, uten frø og skåret i strimler 1 ts chilipulver 1 ts sennep 400 g avsilte tomater 3 dl grønnsaksbuljong Salt Pepper Persille, hakket til pynt Fremgangsmåte: Varm olje i en stor jerngryte, [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/spanske-poteter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pasta med kokt torsk, reker og tomatsaus</title>
		<link>http://krydder.org/2008/01/pasta-med-kokt-torsk-reker-og-tomatsaus/</link>
		<comments>http://krydder.org/2008/01/pasta-med-kokt-torsk-reker-og-tomatsaus/#comments</comments>
		<pubDate>Sat, 12 Jan 2008 13:46:21 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pasta, Spaghetti]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[fiskekraft]]></category>
		<category><![CDATA[grovmalt pepper]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[reker]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sorte oliven]]></category>
		<category><![CDATA[torskefilet]]></category>
		<category><![CDATA[vårløk]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/12/pasta-med-kokt-torsk-reker-og-tomatsaus/</guid>
		<description><![CDATA[4 porsjoner Ingredienser: ca 500 g torskefilet 200 g rensede reker Tagliatelle Saus: 1 liten finhakket løk 1 hvitløkbåt 2 ss olivenolje 4 dl fiskekraft eller fiskebuljong 6 dl italiensk pastasaus eller 1 boks hakkede hermetiske tomater Salt og pepper 1 vårløk i skiver 1 dl reven ost parmesan, norvegia eller jarlsberg eller en blanding [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/pasta-med-kokt-torsk-reker-og-tomatsaus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bakt torsk med epler</title>
		<link>http://krydder.org/2008/01/bakt-torsk-med-epler/</link>
		<comments>http://krydder.org/2008/01/bakt-torsk-med-epler/#comments</comments>
		<pubDate>Fri, 11 Jan 2008 23:35:10 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[eple]]></category>
		<category><![CDATA[fiskebuljong]]></category>
		<category><![CDATA[fløte]]></category>
		<category><![CDATA[havsalt]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[maizennamel]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[torsk]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2008/01/12/bakt-torsk-med-epler/</guid>
		<description><![CDATA[4 porsjoner Ingredienser: 600 g torsk i porsjonsstykker 2 epler i båter 1 løk i skiver Salt og pepper Dill Fiskesaus: 2 fiskebuljongterning 5 dl vann Maizennamel ca 1 dl matfløte Salte poteter: ca 10 Poteter Olivenolje Fint havsalt Fremgangsmåte: Legg torsken i en smurt form og sett den i ovnen ved 200° C. Når [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/01/bakt-torsk-med-epler/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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