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	<title>krydder.org &#187; salt</title>
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	<link>http://krydder.org</link>
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		<title>Frokostsnurrer</title>
		<link>http://krydder.org/2011/11/frokostsnurrer/</link>
		<comments>http://krydder.org/2011/11/frokostsnurrer/#comments</comments>
		<pubDate>Fri, 18 Nov 2011 07:00:21 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Frokost]]></category>
		<category><![CDATA[Frokost tips!]]></category>
		<category><![CDATA[Frokostsnurrer]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[Hva skal jeg lage til frokost?]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[hvitløkskrydder]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sammalt hvete grov]]></category>
		<category><![CDATA[tomatpurè]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4941</guid>
		<description><![CDATA[Ca 16 stk. Ingredienser deig: 50 g gjær 3 dl melk ½ ts salt 1 ss olje 4 dl sammalthvete grov 4 dl hvetemel Ingredienser fyll: 1 glass tomatpuré 2 ts oregano 1 ts hvitløkskrydder Ekstra: 100 g hvitost Fremgangsmåte: Bland sammen fyllet og la det stå å trekke litt. Du kan godt lage det kvelden [...]]]></description>
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		</item>
		<item>
		<title>Reker med pasta og pesto</title>
		<link>http://krydder.org/2011/09/reker-med-pasta-og-pesto/</link>
		<comments>http://krydder.org/2011/09/reker-med-pasta-og-pesto/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 21:33:33 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pasta, Spaghetti]]></category>
		<category><![CDATA[Skalldyr]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[gressløk]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvordan lage pasta med reker]]></category>
		<category><![CDATA[hvordan lage pasta med scampi]]></category>
		<category><![CDATA[matfløte]]></category>
		<category><![CDATA[middagstips]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[parmesanost]]></category>
		<category><![CDATA[pasta og pesto]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[reker]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[scampi]]></category>
		<category><![CDATA[Tips]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4926</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 400 g reker, uten skall 200 g  pasta 2 dl matfløte Pesto: 1/2  potte basilikum 1/2 potte persille 2 dl olivenolje 2 fedd hvitløk 25 g parmesanost Salt og pepper Topping: Parmesanost Gressløk Framgangsmåte: Ha  alle ingrediensene til pestoen i en foodprosessor og kjør det til en jevn masse. Kok pasta etter anvisning på [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/09/reker-med-pasta-og-pesto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eplestang</title>
		<link>http://krydder.org/2011/09/eplestang/</link>
		<comments>http://krydder.org/2011/09/eplestang/#comments</comments>
		<pubDate>Mon, 12 Sep 2011 06:00:22 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Desserter]]></category>
		<category><![CDATA[Dessertkake]]></category>
		<category><![CDATA[Eplekake]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Kaker]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[butterdeig]]></category>
		<category><![CDATA[butterdeigplater]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[eple]]></category>
		<category><![CDATA[eplestang]]></category>
		<category><![CDATA[eplesyltetøy]]></category>
		<category><![CDATA[hvordan lage eplesang]]></category>
		<category><![CDATA[hvordan lage kaffemat]]></category>
		<category><![CDATA[iskrem]]></category>
		<category><![CDATA[kremfløte]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4915</guid>
		<description><![CDATA[1 Stk. Ingredienser: 1 kg butterdeig hjemmelaget eller frossen 500 g skrelte epler 1/2 glass lite glass eplesyltetøy 1/2 dl sukker 1 egg Salt Vann Tilbehør: Pisket krem eller Iskrem Fremgangsmåte: Tin butterdeigen om den er frossen. Begynn med å skrelle eplene, del 2 epler i små biter og ha dem i en kjele sammen [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Forlorne egg</title>
		<link>http://krydder.org/2011/09/forlorne-egg/</link>
		<comments>http://krydder.org/2011/09/forlorne-egg/#comments</comments>
		<pubDate>Sat, 03 Sep 2011 15:36:16 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Egg]]></category>
		<category><![CDATA[Fakta!]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[forlorne egg]]></category>
		<category><![CDATA[hvordan lage egg]]></category>
		<category><![CDATA[hvordan lage forlorne egg]]></category>
		<category><![CDATA[hvordan lage pocherte egg]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pocherte egg]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4863</guid>
		<description><![CDATA[Forlorne egg er det samme som pocherte egg. Så hvordan gjør man det egentlig? Det er viktig at du bruker helt ferske egg, da gamle egg egner seg svært dårlig da hvitene vil flyte utover i vannet i stedet for å samle seg rundt plommen. Ingredienser: 1 l vann 1 ts salt 1 ts eddik [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tabbouleh</title>
		<link>http://krydder.org/2011/09/tabbouleh-2/</link>
		<comments>http://krydder.org/2011/09/tabbouleh-2/#comments</comments>
		<pubDate>Thu, 01 Sep 2011 07:43:53 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fettfattig]]></category>
		<category><![CDATA[Forrett]]></category>
		<category><![CDATA[Grønnsaker]]></category>
		<category><![CDATA[Lavkarbo]]></category>
		<category><![CDATA[Lunsjrett]]></category>
		<category><![CDATA[Retter uten egg]]></category>
		<category><![CDATA[Retter uten melk]]></category>
		<category><![CDATA[Salater]]></category>
		<category><![CDATA[Vegetar]]></category>
		<category><![CDATA[bulgurhvete]]></category>
		<category><![CDATA[grønn paprika]]></category>
		<category><![CDATA[mynte]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitronsaft]]></category>
		<category><![CDATA[sorte oliven]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[vårløk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4845</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 180 g bulgurhvete 3 ss olivenolje (extra virgin) 4 ss sitronsaft 4 vårløk 3 ss finhakket frisk persille 3 ss frisk mynte 10 sorte oliven uten stein 1 finhakket grønn paprika 5 finhakked tomater Salt Pepper Fremgangsmåte: Begynn med å legge bulgurhveten i kaldt vann i en stor bolle. Ha nok vann [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/09/tabbouleh-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fusilli med Pesto Arabica</title>
		<link>http://krydder.org/2011/08/fusilli-med-pesto-arabica/</link>
		<comments>http://krydder.org/2011/08/fusilli-med-pesto-arabica/#comments</comments>
		<pubDate>Sat, 27 Aug 2011 22:21:26 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Lunsjrett]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Salater]]></category>
		<category><![CDATA[Sauser]]></category>
		<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Turmat]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[Fusilli]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[lunsjrett]]></category>
		<category><![CDATA[mandler]]></category>
		<category><![CDATA[Matpakketips]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[Pastaolje]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tomat]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4828</guid>
		<description><![CDATA[4 Porsjoner Denne pestoen har sitt opphav på Sicilia. Liker du hvitløk vil du garantert like denne pestoen. Ingredienser: 500 g fusilli Pesto: 4 godt modne tomater 4 fedd hvitløk 50 g basilikumblader 130 g skålede ristede mandler 1 1/2 dl pastaolje Salt Pepper Fremgangsmåte: Begynn med å skålde mandlene, vet du ikke hvordan du [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/fusilli-med-pesto-arabica/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pølse i ovnen</title>
		<link>http://krydder.org/2011/08/polse-i-ovnen/</link>
		<comments>http://krydder.org/2011/08/polse-i-ovnen/#comments</comments>
		<pubDate>Thu, 25 Aug 2011 20:45:36 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Egg]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Lavkarbo]]></category>
		<category><![CDATA[Pølser]]></category>
		<category><![CDATA[cayennepepper]]></category>
		<category><![CDATA[fersk spinat]]></category>
		<category><![CDATA[fløte]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[Osteboller]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4755</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: Hjemmelagde ostekuler Smør eller olivenolje 8 egg 1,5 dl  fløte 1 pakke fersk eller frossen spinat 300 g pølse, kuttet opp ½ kopp revet ost 2 ts  cayennepepper Salt og pepper etter eget ønske Fremgangsmåte: Lag ostekuler, dette tar litt tid, så det kan være greit å ikke ha det travelt når du skal lage denne retten. Forvarm ovnen til [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/polse-i-ovnen/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ciabatta Grunnoppskrift</title>
		<link>http://krydder.org/2011/08/ciabatta-grunnoppskrift/</link>
		<comments>http://krydder.org/2011/08/ciabatta-grunnoppskrift/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 07:00:53 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[durummel]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4579</guid>
		<description><![CDATA[Ingredienser: Dag 1 Basis surdeig: 10 g gjær 5 dl vann 5 dl hvetemel &#160; Dag 2: 6 dl hvetemel 2 ½ dl durumhvete eller bruk kun hvetemel 10 g gjær 3 dl vann 1 ts salt ½ dl olivenolje Fremgangsmåte: Dag 1 Ta fram en bolle, ha i kaldt vann og rør inn mel til [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/ciabatta-grunnoppskrift/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ovnsbakt laks med sitron</title>
		<link>http://krydder.org/2011/08/ovnsbakt-laks-med-sitron/</link>
		<comments>http://krydder.org/2011/08/ovnsbakt-laks-med-sitron/#comments</comments>
		<pubDate>Thu, 18 Aug 2011 09:00:20 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Laks]]></category>
		<category><![CDATA[Lavkarbo]]></category>
		<category><![CDATA[Aluminiumsfolie]]></category>
		<category><![CDATA[laksefilet]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitron]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4674</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 500 gram lakseskiver eller laksefilet Salt Pepper Sitron i skiver Aluminiumsfolie Fremgangsmåte: Del opp laksen i skiver og legg hver del på litt aluminiumsfolie. Er fisken frossen, er den fordel å tine den før du lager denne retten. Strø over salt og pepper og dekk dem med tynne sitronskiver, pakk sammen folien og [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/ovnsbakt-laks-med-sitron/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Linsesalat</title>
		<link>http://krydder.org/2011/08/linsesalat/</link>
		<comments>http://krydder.org/2011/08/linsesalat/#comments</comments>
		<pubDate>Wed, 17 Aug 2011 07:00:54 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Antipasti]]></category>
		<category><![CDATA[Belgvekster]]></category>
		<category><![CDATA[Fettfattig]]></category>
		<category><![CDATA[Salater]]></category>
		<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[Vegetar]]></category>
		<category><![CDATA[bladpersille]]></category>
		<category><![CDATA[Cocosa]]></category>
		<category><![CDATA[fransk sennep]]></category>
		<category><![CDATA[Grønne linser]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[rødløk]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitron]]></category>
		<category><![CDATA[tomater]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4679</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 2 dl små grønne linser 1/2 presset sitron 1 stor ts fransk sennep 3 ss cocosa* 1 fedd hvitløk Salt Pepper 1/2 &#8211; 1 finhakket rødløk 5 ferske hakkede tomater 1 stor bunt hakket bladpersille Fremgangsmåte: Skyll linsene under kaldt vann, la de renne litt av. Kok dem møre i lettsaltet vann. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/linsesalat/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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