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	<title>krydder.org &#187; Tips</title>
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	<link>http://krydder.org</link>
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		<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>
		<wfw:commentRss>http://krydder.org/2011/09/eplestang/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>Litt om cocosa</title>
		<link>http://krydder.org/2011/08/litt-om-cocosa/</link>
		<comments>http://krydder.org/2011/08/litt-om-cocosa/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 07:00:13 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[Cocosa]]></category>
		<category><![CDATA[fettstoff]]></category>
		<category><![CDATA[kokosolje]]></category>
		<category><![CDATA[olje]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4659</guid>
		<description><![CDATA[Jeg har kjøpt to typer cocosa, den ene er beregnet til steking (Pure Coconut oil &#8211; denne er nøytral på smak) og den andre (Extra Virgin Coconut oil) er vanlig å bruke i kaker, kremer o.l, da den smaker cocos. Kokosolje blir flytende ved 24 grader C og består av ca. 2 % flerumettet fett, [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/litt-om-cocosa/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sterk fetaostkrem</title>
		<link>http://krydder.org/2011/08/sterk-fetaostkrem/</link>
		<comments>http://krydder.org/2011/08/sterk-fetaostkrem/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 09:00:07 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Dipp]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[fetaost]]></category>
		<category><![CDATA[Hot chili]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4647</guid>
		<description><![CDATA[1 Porsjon Ingredienser: 100 g fetaost i olje 1 ss olje fra fetaosten 1 ss vann 2 ts hot chili 1 ts pepper Fremgangsmåte: Ha alle ingrediensene i en liten håndmikser og kjør det til en fin krem. Tips! Ta litt hot chili i av gangen og heller smak det til, så får du den [...]]]></description>
		<wfw:commentRss>http://krydder.org/2011/08/sterk-fetaostkrem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tempura røre</title>
		<link>http://krydder.org/2010/12/tempura-rore/</link>
		<comments>http://krydder.org/2010/12/tempura-rore/#comments</comments>
		<pubDate>Wed, 29 Dec 2010 07:06:53 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Fingermat]]></category>
		<category><![CDATA[Forrett]]></category>
		<category><![CDATA[Fritert]]></category>
		<category><![CDATA[Grunndeig]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Sjømat]]></category>
		<category><![CDATA[Tapas]]></category>
		<category><![CDATA[Tilbehør]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Vegetar]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[rismel]]></category>
		<category><![CDATA[risvin]]></category>
		<category><![CDATA[Tempura]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4545</guid>
		<description><![CDATA[Ingredienser: 8 eggehviter 1/2 dl risvin 150 g hvetemel 2,5 dl vann 50 g rismel Tilbehør: 1-1 1/2 l frityrolje Fremgangsmåte: Ha alle de flytende ingrediensene i en skål og tilsett så de tørre. Vips alt godt sammen, deigen skal være litt løs. NB! Denne deigen må brukes umiddelbart, den tåler ikke å stå. Passer [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/12/tempura-rore/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lunsj salat med tunfisk</title>
		<link>http://krydder.org/2010/08/lunsjsalat-med-tunfisk/</link>
		<comments>http://krydder.org/2010/08/lunsjsalat-med-tunfisk/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 06:00:10 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Salater]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Tunfisk]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[grovt rundstykke]]></category>
		<category><![CDATA[Mais]]></category>
		<category><![CDATA[majones]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[salatblader]]></category>
		<category><![CDATA[sorte oliven]]></category>
		<category><![CDATA[sukkererter]]></category>
		<category><![CDATA[tunfisk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4469</guid>
		<description><![CDATA[1 Porsjon Ingredienser: 80 g sukkererter 3 ss tunfisk i vann 1 ss lett majones 4 ts mais 30 g salatblader 6 blader fersk basilikum 8 sorte oliven Tilbehør: 1 grovt rundstykke Fremgangsmåte: Vask og skjær sukkerertene i tre deler. Legg dem i en skål og ha over tunfisk. Legg på majones og bland sammen. [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/08/lunsjsalat-med-tunfisk/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sitronmarinert laks</title>
		<link>http://krydder.org/2010/08/sitronmarinert-laks/</link>
		<comments>http://krydder.org/2010/08/sitronmarinert-laks/#comments</comments>
		<pubDate>Wed, 25 Aug 2010 07:00:02 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Laks]]></category>
		<category><![CDATA[enkel middag]]></category>
		<category><![CDATA[fullkornsris]]></category>
		<category><![CDATA[kruspersille]]></category>
		<category><![CDATA[laksefilet]]></category>
		<category><![CDATA[lettrømme]]></category>
		<category><![CDATA[Middag]]></category>
		<category><![CDATA[middagstips]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salat]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitron]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[urtesalt]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4452</guid>
		<description><![CDATA[2 Porsjoner Ingredienser: 2 laksefileter a 150 gr. pr stk. 2 ts urtesalt 1 ts sort pepper 2 ss kruspersille 1 sitron 1 lite beger lett rømme 1 pose fullkornsris (Boil in bag) Salt Salat Fremgangsmåte: Kok risen etter anvisning på pakken, ha i litt salt i vannet. Tørk av laksen og strø på urtesalt [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/08/sitronmarinert-laks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Middagstips! Lakseburger på paprika og fetaost seng</title>
		<link>http://krydder.org/2010/08/lakseburger-pa-paprika-og-fetaost-seng/</link>
		<comments>http://krydder.org/2010/08/lakseburger-pa-paprika-og-fetaost-seng/#comments</comments>
		<pubDate>Fri, 20 Aug 2010 08:00:07 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Fisk]]></category>
		<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Laks]]></category>
		<category><![CDATA[balsamico eddik]]></category>
		<category><![CDATA[chilisaus]]></category>
		<category><![CDATA[fetaost]]></category>
		<category><![CDATA[grønn paprika]]></category>
		<category><![CDATA[gul paprika]]></category>
		<category><![CDATA[kaffefløte]]></category>
		<category><![CDATA[kesam]]></category>
		<category><![CDATA[laksefilet]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[middagstips]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pinjekjerner]]></category>
		<category><![CDATA[potetmel]]></category>
		<category><![CDATA[rapsolje]]></category>
		<category><![CDATA[Ris]]></category>
		<category><![CDATA[Ruccolasalat]]></category>
		<category><![CDATA[rød paprika]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[timian]]></category>
		<category><![CDATA[Tips]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4420</guid>
		<description><![CDATA[2 Porsjoner Ingredienser: Paprikasalat: 2 røde paprika 100 g fetaost (fast type) 25 g pinjekjerner 1/2 kvist fersk timian 25 g ruccolasalat 1 dl balsamicoeddik 2 ss sukker Lakseburger: 300 g laksefilet uten skinn og ben 2 ss potetmel 1 ts salt 1 dl kaffefløte 1 løk 1 ss rapsolje til steking Paprikaris: 1 dl [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/08/lakseburger-pa-paprika-og-fetaost-seng/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dampet kyllingfilet med sommerkål</title>
		<link>http://krydder.org/2010/07/dampet-kyllingfilet-med-sommerkaal/</link>
		<comments>http://krydder.org/2010/07/dampet-kyllingfilet-med-sommerkaal/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 08:00:45 +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[Tips]]></category>
		<category><![CDATA[bakepapir]]></category>
		<category><![CDATA[ingefær]]></category>
		<category><![CDATA[kajennepepper]]></category>
		<category><![CDATA[kyllingfileter]]></category>
		<category><![CDATA[nykål]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sitron]]></category>
		<category><![CDATA[valmuefrø]]></category>
		<category><![CDATA[vann]]></category>
		<category><![CDATA[vårløk]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4373</guid>
		<description><![CDATA[2 Porsjoner Ingredienser: 2 kyllingfileter 2 ts revet frisk ingefær ½ ts kajennepepper Salt og kvernet pepper 2 skiver sitron ½ nykål, sommerkål 2 vårløk ½ dl vann 1 ss valmuefrø Tilbehør: Bakepapir Fremgangsmåte: Fyll 2-3 cm vann i en kjele. Legg en potetrist i bunnen av kjelen og et bakepapir oppå, slik at det [...]]]></description>
		<wfw:commentRss>http://krydder.org/2010/07/dampet-kyllingfilet-med-sommerkaal/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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