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	<title>krydder.org &#187; stangselleri</title>
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	<link>http://krydder.org</link>
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		<title>Kyllingsuppe</title>
		<link>http://krydder.org/2010/03/kyllingsuppe/</link>
		<comments>http://krydder.org/2010/03/kyllingsuppe/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 08:00:40 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Kylling]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Brød]]></category>
		<category><![CDATA[gurkemeie]]></category>
		<category><![CDATA[Hveteris]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[kremfløte]]></category>
		<category><![CDATA[kyllingfileter]]></category>
		<category><![CDATA[kyllingkraft]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[stangselleri]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4027</guid>
		<description><![CDATA[Ingredienser: 100 g hveteris 1 hel løk 300 g stangselleri 3 hvitløksbåter 2 kyllingfileter 1,2 l kyllingkraft 2 dl kremfløte 1 ts gurkemeie Smør Salt Pepper Tilbehør: Godt brød. Fremgangsmåte: Finhakk løk, selleri og hvitløk og ha det i en stekepanne med litt smør. Klipp opp to poser hveteris og hell oppi stekepannen sammen med [...]]]></description>
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		<item>
		<title>Matpakketips! Pasta og tunfisk pai</title>
		<link>http://krydder.org/2010/02/matpakketips-pasta-og-tunfisk-pai/</link>
		<comments>http://krydder.org/2010/02/matpakketips-pasta-og-tunfisk-pai/#comments</comments>
		<pubDate>Tue, 02 Feb 2010 08:00:01 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Pai]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pasta, Spaghetti]]></category>
		<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Turmat]]></category>
		<category><![CDATA[erter]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Mais]]></category>
		<category><![CDATA[Matpakketips]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[parmesanost]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[tunfisk]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3883</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 250 g fusilli pasta 185 g tunfisk i olje 1 hvitløksfedd, knust Olivenolje 1 / 2 kopp frosne erter og mais 1 / 2 kopp revet hvitost 1/2 dl parmesanost Salt og pepper Sellerisuppe: 1/2 l vann Salt 2 selleristilker med blader, finhakket 1 dl melk Fremgangsmåte: Sellerisuppe; Kok opp 1/2 liter [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/02/matpakketips-pasta-og-tunfisk-pai/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italiensk fiskesuppe</title>
		<link>http://krydder.org/2010/01/italiensk-fiskesuppe/</link>
		<comments>http://krydder.org/2010/01/italiensk-fiskesuppe/#comments</comments>
		<pubDate>Sat, 23 Jan 2010 08:00:09 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Skalldyr]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Blåskjell]]></category>
		<category><![CDATA[breiflabb]]></category>
		<category><![CDATA[fiskekraft]]></category>
		<category><![CDATA[hermetiske tomater]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[kajennepepper]]></category>
		<category><![CDATA[Kongekrabbe]]></category>
		<category><![CDATA[kongereker]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[purre]]></category>
		<category><![CDATA[sjampinjong]]></category>
		<category><![CDATA[Sopp]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[Steinbit]]></category>
		<category><![CDATA[torsk]]></category>
		<category><![CDATA[tørr hvitvin]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3830</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 1,5 dl olivenolje 3 purre, renset og skivet 2 hakkede hvitløkfedd 1 løk, skrelles og hakkes 2 hakkede stangselleri kvaster 250 g skivet sopp eks. sjampinjong 1 l fiskekraft 250 g hermetisk tomat 1,5 dl av tørr hvitvin 1 ts (5 ml) kajennepepper 450 g  hvit beinfri fisk, kuttet i biter. F.eks. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Middagstips! Torskefrikassé</title>
		<link>http://krydder.org/2009/12/middagstips%21-torskefrikkasse/</link>
		<comments>http://krydder.org/2009/12/middagstips%21-torskefrikkasse/#comments</comments>
		<pubDate>Fri, 25 Dec 2009 08:00:26 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[Brød]]></category>
		<category><![CDATA[gulrot]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[knollselleri]]></category>
		<category><![CDATA[matfløte]]></category>
		<category><![CDATA[melk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pastinakk]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[persille]]></category>
		<category><![CDATA[persillerot]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[sukkererter]]></category>
		<category><![CDATA[torskefilet]]></category>
		<category><![CDATA[vann]]></category>
		<category><![CDATA[vårløk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3684</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 500 g torskefilet uten skinn og bein 2 middles store gulrøtter 1/2 middels stror knollselleri 1- 2 stilker av stangselleri 12 &#8211; 14 sukkererter 1 persillerot eller pastinakk 1 bunt vårløk 5 dl vann 1 ts salt Frikassésaus 2 ss smør 3 ss hvetemel 5 dl kokevann fra grønnsakene 1 dl melk [...]]]></description>
		<wfw:commentRss>http://krydder.org/2009/12/middagstips%21-torskefrikkasse/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italiensk inspirert torsk med kapers og oliven</title>
		<link>http://krydder.org/2009/11/italiensk-inspirert-torsk-med-kapers-og-oliven/</link>
		<comments>http://krydder.org/2009/11/italiensk-inspirert-torsk-med-kapers-og-oliven/#comments</comments>
		<pubDate>Sat, 07 Nov 2009 07:00:38 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Torsk]]></category>
		<category><![CDATA[bladpersille]]></category>
		<category><![CDATA[Grønne oliven]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[kapers]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[tomatpurè]]></category>
		<category><![CDATA[torskefilet]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=3438</guid>
		<description><![CDATA[4 porsjoner Ingredienser: 6 ss olivenolje 1 hakket løk 1 hakket stangselleri 200 ml tomatpurè 1 ss hakket kapers 100 g grønne hakkede oliven uten stein 600 g torskefilet 4 squash tynt skiver Hakket bladpersille Hvetemel Salt og pepper Fremgangsmåte: Hakk stangselleri og løk i biter. Ha litt olje i en panne, tilsett løk og [...]]]></description>
		<wfw:commentRss>http://krydder.org/2009/11/italiensk-inspirert-torsk-med-kapers-og-oliven/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Laks i folie</title>
		<link>http://krydder.org/2008/06/laks-i-folie/</link>
		<comments>http://krydder.org/2008/06/laks-i-folie/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 19:15:29 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Laks]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Poteter]]></category>
		<category><![CDATA[purre]]></category>
		<category><![CDATA[rød paprika]]></category>
		<category><![CDATA[rømme]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitronskiver]]></category>
		<category><![CDATA[stangselleri]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=1412</guid>
		<description><![CDATA[2 personer Ingredienser: 350 g laksefilet, delt i to 2 stilker stangselleri, hakket 1/2 purre, i skiver 2 skiver rød paprika 2 sitronskiver Salt og pepper 2 ss rømme 2 dillkvaster Poteter Fremgangsmåte: Del opp fisk og grønnsaker. Fordel grønnsakene og opphakkede poteter på aluminiumsfolie og legg filetene over. Strø på salt og pepper. Pakk [...]]]></description>
		<wfw:commentRss>http://krydder.org/2008/06/laks-i-folie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Moules Curry Nam-Nam</title>
		<link>http://krydder.org/2007/12/moules-curry-nam-nam/</link>
		<comments>http://krydder.org/2007/12/moules-curry-nam-nam/#comments</comments>
		<pubDate>Sat, 29 Dec 2007 10:30:51 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Skalldyr]]></category>
		<category><![CDATA[Blåskjell]]></category>
		<category><![CDATA[hvitvin]]></category>
		<category><![CDATA[karripasta]]></category>
		<category><![CDATA[kokosmelk]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[purre]]></category>
		<category><![CDATA[stangselleri]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/12/29/moules-curry-nam-nam/</guid>
		<description><![CDATA[2 porsjoner Ingredienser: 1 kg ferske blåskjell ½ stilk stangselleri, finhakket ½ liten løk, finhakket 5 cm purre, finhakket 1 ss smør eller olivenolje ½ dl hvitvin ½ dl kokosmelk 1 ts hot karripasta Fremgangsmåte: Ha blåskjellene i en kjele sammen med løk, purre, selleri og smør/olje. Bruk sterk varme, da går det raskt. Sett [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/12/moules-curry-nam-nam/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Moules Basis Gryte (grunnoppskrift)</title>
		<link>http://krydder.org/2007/12/moules-basis-gryte-grunnoppskrift/</link>
		<comments>http://krydder.org/2007/12/moules-basis-gryte-grunnoppskrift/#comments</comments>
		<pubDate>Sat, 29 Dec 2007 09:41:11 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Skalldyr]]></category>
		<category><![CDATA[Blåskjell]]></category>
		<category><![CDATA[havsalt]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[purre]]></category>
		<category><![CDATA[smør]]></category>
		<category><![CDATA[stangselleri]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/12/29/moules-basis-gryte-grunnoppskrift/</guid>
		<description><![CDATA[2 porsjoner Ingredienser: 1 kg ferske blåskjell ½ stilk stangselleri, finhakket ½ liten løk, finhakket 5 cm purre, finhakket 1 ss smør eller olivenolje Havsalt Fremgangmåte: Vær generøs &#8211; kjøp inntil 1 kg Norske Dyrkede Blåskjell per gjest. Oppbevar skjellene kjølig og mørkt (tildekket). Kun levende skjell skal brukes. De skjellene som gaper litt, vil [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/12/moules-basis-gryte-grunnoppskrift/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Skalldyrsafrangelé</title>
		<link>http://krydder.org/2007/11/skalldyrsafrangele/</link>
		<comments>http://krydder.org/2007/11/skalldyrsafrangele/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 12:53:53 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Skalldyr]]></category>
		<category><![CDATA[Agurk]]></category>
		<category><![CDATA[Blåskjell]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[gelatinplater]]></category>
		<category><![CDATA[gulrot]]></category>
		<category><![CDATA[hjerteskjell]]></category>
		<category><![CDATA[hummer]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvitvin]]></category>
		<category><![CDATA[kamskjell]]></category>
		<category><![CDATA[Koriander]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[persillerot]]></category>
		<category><![CDATA[safran]]></category>
		<category><![CDATA[sjarlottløk]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[vann]]></category>
		<category><![CDATA[østers]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/skalldyrsafrangele/</guid>
		<description><![CDATA[Ingredienser: 12 østers 6 ferske kamskjell 1,2 kg ferske blåskjell 1,5 kg ferske hjerteskjell 2 kg hummer ½ fl tørr hvitvin ½ ts safran 1 gulrot 1 løk 1 persillerot 2 l vann 22 gelatinplater Fremgangsmåte: Østers og kamskjell renses rå, ta vare på kraften fra østersen. Kamskjellrognen er den oransje tappen må gis et [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/11/skalldyrsafrangele/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bolognese della bologna</title>
		<link>http://krydder.org/2007/11/bolognese-della-bologna/</link>
		<comments>http://krydder.org/2007/11/bolognese-della-bologna/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 01:08:09 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[buljong]]></category>
		<category><![CDATA[flatbiff]]></category>
		<category><![CDATA[gulrot]]></category>
		<category><![CDATA[hvitvin]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[skinkebiff]]></category>
		<category><![CDATA[stangselleri]]></category>
		<category><![CDATA[tagliatelle]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/bolognese-della-bologna/</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: 150 g skinkebiff eller annet beinfritt magert svinekjøtt 150 g flatbiff eller annet beinfritt oksekjøtt (alt. karbonadedeig) 2 ss olivenolje 60 g smør 1 middels stor løk 1 gulrot 3 stilker stangselleri 100 g bacon 50 g bratwurst eller annen krydret grov kjøttpølse 11⁄2-2 dl hvitvin 1 ss tomatpuré 11⁄2-2 dl kraft [...]]]></description>
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		<slash:comments>0</slash:comments>
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