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	<title>krydder.org &#187; Maldonsalt</title>
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	<link>http://krydder.org</link>
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		<title>Chorizo focaccia</title>
		<link>http://krydder.org/2010/07/chorizo-focaccia/</link>
		<comments>http://krydder.org/2010/07/chorizo-focaccia/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 08:00:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Chorizopølse]]></category>
		<category><![CDATA[fetaost]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4274</guid>
		<description><![CDATA[Nydelig brød som nesten er en rett i seg selv. Passer godt som tilbehør til grillmat, spekemat eller pasta. Ingredienser: 50 g gjær 5 dl vann 1 ss sukker 2 ts salt ½ dl olivenolje 12 dl hvetemel 100 g chorizopølse 100 g fetaost 1 ts maldonsalt Fremgangsmåte: Løs opp gjæren i lunkent vann. Tilsett sukker, [...]]]></description>
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		<title>Laksefilet med koriander og lime pesto</title>
		<link>http://krydder.org/2010/01/laksefilet-med-koriander-og-lime-pesto/</link>
		<comments>http://krydder.org/2010/01/laksefilet-med-koriander-og-lime-pesto/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 08:00:39 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fettfattig]]></category>
		<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Laks]]></category>
		<category><![CDATA[Aluminiumsfolie]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[Koriander]]></category>
		<category><![CDATA[laksefilet]]></category>
		<category><![CDATA[limeskall]]></category>
		<category><![CDATA[Lys hyssing]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[peanøttolje]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[salatblader]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitronsaft]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3814</guid>
		<description><![CDATA[8 Porsjoner Ingredienser: 2 laksefileter på 900 g hver,  med skinn Koriander og lime pesto: 2 kopper hakket frisk koriander 1 ss fint revet limeskall 1 fedd hvitløk, finhakket 60 ml  peanøttolje Stor klype maldonsalt Tilbehør: Lys hyssing Aluminiumsfolie Kokte poteter Salatblader Sitronsaft Salt og pepper Fremgangsmåte: Lag koriander og lime pestoen først: Ha koriander, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Ovnsbakte cherrytomater med urter</title>
		<link>http://krydder.org/2009/08/ovnsbakte-cherrytomater-med-urter/</link>
		<comments>http://krydder.org/2009/08/ovnsbakte-cherrytomater-med-urter/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 08:00:00 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Antipasti]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[cherry tomat]]></category>
		<category><![CDATA[hvitløk]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[timian]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=2878</guid>
		<description><![CDATA[Det finnes ikke bedre tilbehør enn ovnsbakte cherrytomater som får stå og godgjøre seg i ovnen over lang tid. Jo lenger de står, jo mer smak på tomatene. Ingredienser: 2 beger røde cherrytomater 4 fedd hvitløk 1 ts Maldonsalt 6 stilker frisk timian Fremgangsmåte: Smør en ildfast form med olje. Legg i tomatene. Fordel hvitløksbåter [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Balsamicostekt kylling</title>
		<link>http://krydder.org/2009/07/balsamicostekt-kylling/</link>
		<comments>http://krydder.org/2009/07/balsamicostekt-kylling/#comments</comments>
		<pubDate>Mon, 13 Jul 2009 08:00:15 +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[balsamico eddik]]></category>
		<category><![CDATA[hvitløk]]></category>
		<category><![CDATA[kyllingfileter]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[Matyoghurt]]></category>
		<category><![CDATA[mynte]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[sennep]]></category>
		<category><![CDATA[sitron]]></category>
		<category><![CDATA[sitronsaft]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vårløk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=2787</guid>
		<description><![CDATA[4 porsjoner Ingredienser: 4 kyllingfileter 2 finhakkede hvitløksfedd 1 ss grov sennep 2 ss balsamicoeddik 1 ss olje til steking Maldonsalt Pepper 1 sitron i båter Potetsalat med yoghurt og mynte: 1 kg poteter 2 finhakkede hvitløksfedd 2 dl matyoghurt ca. 1 ½ ss sitronsaft 1 ts sukker 3 finsnittede vårløk ½ potte hakket frisk [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Foccacia &#8211; langpannebrød</title>
		<link>http://krydder.org/2009/06/foccacia-langpannebrod/</link>
		<comments>http://krydder.org/2009/06/foccacia-langpannebrod/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 08:00:29 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Fingermat]]></category>
		<category><![CDATA[Frokost]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rosmarin]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=2256</guid>
		<description><![CDATA[Matpakketips! Ingredienser: 1 pk tørrgjær (2 ts hvis det hveves over natten) 2 dl lunkent vann 2 ss olivenolje 350 g hvetemel Olivenolje Maldonsalt eller havsalt Frisk rosmarin Fremgangsmåte: Løs opp gjæren i vannet og la blandingen står i 10 minutter. Tilsett olivenoljen. Bland inn melet litt etter litt. Ha litt mel på bakebordet og [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Bruchetta</title>
		<link>http://krydder.org/2009/02/bruchetta/</link>
		<comments>http://krydder.org/2009/02/bruchetta/#comments</comments>
		<pubDate>Tue, 17 Feb 2009 17:57:48 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fingermat]]></category>
		<category><![CDATA[Forrett]]></category>
		<category><![CDATA[basilikumblader]]></category>
		<category><![CDATA[ekstra virgin olivenolje]]></category>
		<category><![CDATA[hvitløksfedd]]></category>
		<category><![CDATA[Landbrød]]></category>
		<category><![CDATA[loff]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[Plommetomater]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=1852</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 4 skiver landbrød eller en dag gammelt loff Ekstra virgin olivenolje 4 plommetomater 2 hvitløksfedd 5 -6 blader av frisk basilikum 1 klype tørket oregano 1 klype maldon salt Fremgangsmåte: Finn fram en liten panne som rommer ca 1 liter vann. Ha i vann og litt salt, kok opp. Skjær et kryss [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Foccacia-brød med fetaost</title>
		<link>http://krydder.org/2008/11/foccacia-broed-med-fetaost/</link>
		<comments>http://krydder.org/2008/11/foccacia-broed-med-fetaost/#comments</comments>
		<pubDate>Fri, 28 Nov 2008 00:38:10 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[fetaost]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[kefir]]></category>
		<category><![CDATA[Maldonsalt]]></category>
		<category><![CDATA[oliven]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[soltørkede tomater]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=1482</guid>
		<description><![CDATA[Ingredienser: 3 dl Kefir 3 dl vann 11 dl hvetemel 25 g fersk gjær 2 ts salt 0,5 ts sukker Fetaost i terninger Oliven i skiver Soltørkede tomater i olje Maldonsalt Fremangsmåte: Smuldre gjær, strø salt og sukker over. La stå mens du varmer kefir og vann i en kjele. Ha litt av melkeblandingen over [...]]]></description>
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		<slash:comments>3</slash:comments>
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