{"id":38,"date":"2025-02-07T15:40:28","date_gmt":"2025-02-07T14:40:28","guid":{"rendered":"https:\/\/hes.steinsland.net\/wp\/?page_id=38"},"modified":"2025-02-07T15:40:28","modified_gmt":"2025-02-07T14:40:28","slug":"oppskrifter-2","status":"publish","type":"page","link":"https:\/\/hes.steinsland.net\/?page_id=38","title":{"rendered":"Oppskrifter"},"content":{"rendered":"
\n

47<\/span><\/p>\n<\/div>\n

Oppskriftbok
\n\/ Kokebok<\/span><\/span><\/b><\/span><\/h1>\n

Hans Einar<\/span><\/p>\n

<\/a><\/h1>\n
\n

Marinade (2 lam – Fruktoglaks)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00e5dyr l\u00e5r eller annet kj\u00f8tt til steik – Frode \u00d8vrehus – 07.10.2011<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Syltelabber hes 06.10.2011<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Heimelaga Leverpostei , mor, 14.10.04 fra 50- 60- tallet<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

H\u00f8ns – Mor<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Lake \/ Salting:<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Spekeskinke – a la Lars Str\u00f8m<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Havregr\u00f8t\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Frokostblandingen\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Skogsgryte\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Taco suppa<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Focaccia\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Laksefilet a al Per Magne (31.1.2010)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

P\u00f8lser, Heimelaga, orginaloppskrift fra mor. Justert, (HE, AJ, \u00c5T,MT)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Flatbr\u00f8d\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Svinesatay med pean\u00f8ttsaus – Thai moo satay<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Heimelaga potetmos<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Hasselbakte poteter<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Pizza a la Wendy<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kj\u00f8ttkaker Karbonader – Aud Hetland (fra mor) 05.08.2009<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Steiking av Entrecote Tips Siri \u00d8sterhus 22.12.2009<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Surk\u00e5l med bacon<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Fiskesuppe – Stor gryte – ca 9l (12pers++)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Saltbakte poteter<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00f8dvinsaus\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Pekingsuppe<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Egger\u00f8re<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Mors Kj\u00f8ttkaker<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Slakting<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

No-knead-bread<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Polarbr\u00f8d<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Spekep\u00f8lse \u00e0 la Magnhild Dyrdal eller chorizo<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Knekkebr\u00f8d \u00e0 la Jorunn Hauge (endret av HE)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Grillsaus\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Fiskesuppe fjell\u00f8rret<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Spekemakrell a la Sigbj\u00f8rn S\u00e6b\u00f8<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Vaktel i fl\u00f8tesaus<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Surdeig (Tjalve)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Ertersuppe Mor april -17<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Eplepai Karen Elise Lerst\u00f8l april -14<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Bacalao fra Laila Gjerde Hvit<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00f8ykefisk \u00a0\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a>(Sigbj\u00f8rn)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Plommesyltet\u00f8y (Mor 15.04.2023)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Pizza-saus (Verdens beste)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Dressing til kylling a la HES<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Pinnekj\u00f8tt og komlekj\u00f8tt Heimelaga<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Surdeigbr\u00f8d av spelt i gryte 12t<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Spekekj\u00f8tt av lammel\u00e5r stykker\/muskel<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kake<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kake med epler<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

CHILIMARMELADE MED APPELSIN<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kveite – helstekt (Frode Selvaag)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Ribbe Jul 2018 – Langtidsstekt(diverse input)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Lammel\u00e5r Jimmer sous vide (Nytt\u00e5r 2018\/19)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Fl\u00f8tepoteter<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Eplesm\u00f8rsaus (God til Kveite):<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Br\u00f8d – Hans Einar<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Bananpannekaker sunne<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kalkun<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Bacalao Laila<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Torskemiddag (god) (HES 21.11.2020)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Nakke Mangosta gris (fekk av Harald 5.12.20)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00f8ykelaks Lennart (jan 21)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00f8ykelaks Per Magne\/Magnar<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Lammefrikase (mor) frb 21<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Syltet r\u00f8dl\u00f8k<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Teriyaki Beef Jerky<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

R\u00e5 Kamskjell\/Bl\u00e5skjell Per Magne 20.04.22<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Bl\u00e5skjell tips fra Per Magne April 2023<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Br\u00f8d oppskrift Per Magne April 22<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Ost\u00a0<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Bacon (Odd Foss\u00e5 aug.22)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Gulrotsuppe med chili, appelsin og ingef\u00e6r<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Lavkarbo \u00abPolarbr\u00f8d\u00bb<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Dravle Mor 19.12.22<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Sylteflesk (Mariann)<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Kalkunbryst Sousvide Nytt\u00e5r 23\/34<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Fl\u00f8tegratinerte Poteter fra Trine’s matblogg<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Panchetta italiensk bacon<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n

Frokostbr\u00f8d, Mette -03.24<\/span><\/span><\/u><\/span><\/span><\/span><\/span><\/span><\/span><\/a><\/p>\n<\/div>\n

<\/h3>\n

Marinade
\n(2 lam – Fruktoglaks)<\/span><\/span><\/h3>\n

1 l olivenolje<\/span><\/p>\n

1 flaske kvitvin<\/span><\/p>\n

3 l vatn<\/span><\/p>\n

4 ss malt peppar<\/span><\/p>\n

4 ss provencekrydder<\/span><\/p>\n

4 ss ingef\u00e6r, frisk hakket<\/span><\/p>\n

12 b\u00e5tar hakka kvitlauk<\/span><\/p>\n

300 g salt<\/span><\/p>\n

\n

Huskeliste<\/span><\/p>\n

Grillkol<\/span><\/p>\n

Briketter<\/span><\/p>\n

Alu-bakkar<\/span><\/p>\n

Alufolie<\/span><\/p>\n

Kost for marinade<\/span><\/p>\n

St\u00e5ltr\u00e5d<\/span><\/p>\n

 <\/p>\n

R\u00e5dyr<\/span><\/span><\/h3>\n

L\u00e5r eller annet kj\u00f8tt til steik – Frode \u00d8vrehus – 07.10.2011<\/span><\/span><\/p>\n

Frode fikk denne oppskrifta av Frode Aga
\nsomhadde den fra sin bestemor<\/span><\/p>\n

Lammel\u00e5r brunes sammen med gr\u00f8nsaker,
\nl\u00f8k, etc.<\/span><\/p>\n

Alt has i gryte. Fyll p\u00e5 med seterr\u00f8mme
\nog kok 2-3timer<\/span><\/p>\n

Sil fra og lag saus av “krafta”<\/span><\/p>\n

<\/h3>\n

Syltelabber<\/span><\/span><\/h3>\n


\nhes 06.10.2011<\/span><\/span><\/p>\n

Legg i lake lik den vi bruker til skinka i
\n4 d\u00f8gn<\/span><\/p>\n

Kok i 3t ikke mer<\/span><\/p>\n

Da dem or krafta s\u00e5 det ikke “gele”
\nav krafta henger seg p\u00e5 n\u00e5r de blir kalle<\/span><\/p>\n

La dem i lettsalt vann en halv time. Tror
\nmed fordel at kokevannet kan saltes litt.<\/span><\/p>\n

\n

\"Shape4\"<\/p>\n

\n

<\/a>
\nHeimelaga
\nLeverpostei , mor, 14.10.04 fra 50- 60- tallet<\/span><\/span><\/h3>\n

250gr svinelever<\/span><\/p>\n

70g svinekj\u00f8tt<\/span><\/p>\n

100g spekk<\/span><\/p>\n

20g l\u00f8k<\/span><\/p>\n

4 stk ansjos<\/span><\/p>\n

til kvit saus:<\/span><\/p>\n

\u00a0 30g sm\u00f8r<\/span><\/p>\n

\u00a0 40g hvetemel<\/span><\/p>\n

\u00a0 2,5dlmelk<\/span><\/p>\n

\n

1,5 ts salt<\/span><\/p>\n

1\/3 ts pepper<\/span><\/p>\n

1 knivs\u00e5rr alleh\u00e5nde<\/span><\/p>\n

1 egg<\/span><\/p>\n

\n

lever, kj\u00f8tt, spekk, l\u00f8k, ansjos, egg,
\nmales to ganger…?<\/span><\/p>\n

kvit saus avkj\u00f8les, krydder has i<\/span><\/p>\n

blandes sammen<\/span><\/p>\n

stekes i vannbad til stekeskorpe<\/span><\/p>\n

\n

—\u00a0<\/span><\/p>\n

Laga25.03.14<\/span><\/p>\n

1 stk svinelever ca 800g<\/span><\/p>\n

1 stk l\u00f8k<\/span><\/p>\n

3 egg<\/span><\/p>\n

1pk sm\u00e5rettbacon<\/span><\/p>\n

2 bx makal\u00f8s Ansjos<\/span><\/p>\n

Skar fettrand med litt kj\u00f8tt av 4
\nsvinekoteletter<\/span><\/p>\n

Mol dette en gang p\u00e5 groveste hull<\/span><\/p>\n

\n

Kvit saus:<\/span><\/p>\n

90g sm\u00f8r<\/span><\/p>\n

120g hvetemel<\/span><\/p>\n

nesten 1l melk<\/span><\/p>\n

\n

Krydder som blande i kvit saus:<\/span><\/p>\n

4.5ts salt<\/span><\/p>\n

3 knivs\u00e5dd alleh\u00e5nde<\/span><\/p>\n

1 ts pepper<\/span><\/p>\n

\n

Stekes 1t og 15min p\u00e5 200g uten vannbad,
\nmidt i ovnen.<\/span><\/p>\n

\n

\n

\"Shape5\"<\/p>\n

\n

<\/a>
\nH\u00f8ns
\n– Mor<\/span><\/span><\/h3>\n

Del opp h\u00f8na i l\u00e5r, vinger og del
\nskroget i to. <\/span><\/p>\n

Legges et par timer i eddikvann (1ss eddik
\ntil 2l vann)<\/span><\/p>\n

Kok opp h\u00f8na i vann. Sl\u00e5 dette vannet
\nut. (Da f\u00e5r en bort en del av fettet og evt ting som koagulerer)<\/span><\/p>\n

Bland 5dl melk og 5dl vann. 2.5ts salt Det
\ndekker kj\u00f8ttbitene. Kokes\/trekkes i min. 1,5t(2,5 ok)<\/span><\/p>\n

\n

\n

\n

Ha i h\u00f8nsebuljong <\/span><\/p>\n

Tas opp og stekes<\/span><\/p>\n

Ha i 1 dl fl\u00f8te<\/span><\/p>\n

Ha i 1 dl r\u00f8mme<\/span><\/p>\n

Ha i pepper\/salt til passe<\/span><\/p>\n

Jevn evt med maizena eller rist ut mj\u00f8l
\nvann,,<\/span><\/p>\n

\n

Test l\u00e5r 2.3.14<\/span><\/p>\n

Tiner l\u00e5r i lunka vann. Koker opp m en
\nkork 7%eddik<\/span><\/p>\n

Sl\u00e5r av<\/span><\/p>\n

1.5ts 1h\u00f8nse buljong<\/span><\/p>\n

Kok 2.5t<\/span><\/p>\n

\n

Test bryst 19.08.2014<\/span><\/p>\n

Masse bryst. to poser<\/span><\/p>\n

Kokte opp med en kort eddik. Slo av<\/span><\/p>\n

Kokte i 2-3t i 50\/50 vann\/melk(lett) og
\n2,5ts salt samt 3 terninger kyllinhbuljong. (litt mye salt<\/span><\/p>\n

Tok opp brunet, tilsatte en med fl\u00f8te og
\nen med r\u00f8mme. Jevnet med majsena jevner<\/span><\/p>\n

Smaker godt! litt salt.<\/span><\/p>\n

\n

\n

\"Shape6\"<\/p>\n

<\/a>
\nLake \/ Salting:<\/span><\/h3>\n

Oppskrift fra Ola Vormeland – via Synn\u00f8ve
\nStr\u00f8m<\/span><\/p>\n

\n

2kg salt<\/span><\/p>\n

1\/2kg sukker<\/span><\/p>\n

8l vann<\/span><\/p>\n

(Passer akkurat til den store Polaris
\ngryta)<\/span><\/p>\n

\n

\n

evt:<\/span><\/p>\n

3kg salt<\/span><\/p>\n

750g sukker<\/span><\/p>\n

12l vann<\/span><\/p>\n

\n

Kokes opp og r\u00f8r til alt er oppl\u00f8st
\n(5min)<\/span><\/p>\n

\n

T\u00f8rrsalting(\u00c5s \/ Karina):<\/span><\/p>\n

Hvor lenge salting; Antall kg * 2 = d\u00f8gn.
\nDette gjelder spesielt p\u00e5 fenal\u00e5r\/skinker<\/span><\/p>\n

J\u00f8mmer ribbe til pinnekj\u00f8tt 7 dager.
\nSpyl av og heng til t\u00f8rk 2-3uker.<\/span><\/p>\n

\n

Slakting h\u00f8st 2021 lam<\/span><\/p>\n

T\u00f8rrsaltet 7 dager. Ta opp spyl av og
\nheng 1-2dager f\u00f8r r\u00f8yking<\/span><\/p>\n

La henge til passelig speking etter
\nr\u00f8yking. Til vanlig salt kj\u00f8tt kanskje en uke? Fryses. Vannes ut p\u00e5
\nkvelden. Skifte vann om morgenen og middag kvelden.<\/span><\/p>\n

\n

\n

\n

\n

\"Shape7\"<\/p>\n

\n

<\/a>
\nSpekeskinke
\n– a la Lars Str\u00f8m<\/span><\/span><\/h3>\n

Kj\u00f8pte feitaste skinkene fatland hadde<\/span><\/p>\n

Fatnand \u00d8len tlf butikk som selger til
\nalle: 982 42 238 – kundenummer – 501232<\/span><\/p>\n

Varenummer 220203 Svin skinke m\/kn u\/file
\nkr 42.37\/ kg eks. mva<\/span><\/p>\n

To skinker vog 24kg \ud83d\ude42 12kg\/skinke<\/span><\/p>\n

\n

R\u00f8r ut 1\/2 pose salt i kaldt vann (sterkt
\nsj\u00f8vann) og legg i skinkene i et d\u00f8gn. Dette for \u00e5 trekka ut blod
\nfra skinka, slik at ikkje laken blir skjemd.<\/span><\/p>\n

\n

Salting direkte ved bein:<\/span><\/p>\n

Skj\u00e6r ut “Syrebeinet”. Stikk
\nfingeren ned attmed beinet slik at her blir et hull. Stikk en kniv
\nned i hullet 10-15cm f\u00f8lg beinet. Vri kniven 90gr og skj\u00e6r rett ut
\nmot svoren. Da blir det en pose her. Fyll salt i hullet.\u00a0<\/span><\/p>\n

\n

Legge i lake 18.9.2010:<\/span><\/p>\n

Gni skinka godt inn med fint salt f\u00f8r den
\nlegges i lake. Dette for \u00e5 salte skinka litt p\u00e5 forh\u00e5nd slik at
\nikke laken blir s\u00e5 utvanna. Pass p\u00e5 \u00e5 legge tre p\u00e5 for \u00e5 trykke
\nskinkene under i lake, Viktig.<\/span><\/p>\n

\n

Lake:<\/span><\/p>\n

Oppskrift fra Ola Vormeland – via Synn\u00f8ve
\nStr\u00f8m<\/span><\/p>\n

\n

2kg salt<\/span><\/p>\n

1\/2kg sukker<\/span><\/p>\n

8l vann<\/span><\/p>\n

\n

Kokes opp og r\u00f8r til alt er oppl\u00f8st
\n(5min)<\/span><\/p>\n

\n

Laken m\u00e5 sjekkes og det m\u00e5 etterfylles.
\nSkinkene trekker til seg lake og slipper vann slik at laken blir
\nvalere.<\/span><\/p>\n

\n

Opp av lake:<\/span><\/p>\n

Skinkene tas opp den 1. desember . Da skal
\nde vannes i 3 d\u00f8gn. Ikke rennende vann, men sl\u00e5 av noe og p\u00e5 med
\nnytt,<\/span><\/p>\n

\n

Etter vanning. T\u00f8rkes og gnis godt inn
\nmed fint salt.<\/span><\/p>\n

\n

R\u00f8yking: R\u00f8ykes noen timer (5-6)<\/span><\/p>\n

\n

Henging til t\u00f8rk:<\/span><\/p>\n

Henge til skoleferien. Pass p\u00e5 \u00e5 ta inn
\ni kj\u00f8la under hundedagene. (23 jul – 23aug?)<\/span><\/p>\n

Fikk skinka 3.7.11 helt perfekt.<\/span><\/p>\n

\n

\n

\n

——<\/span><\/p>\n

Arnfinn Skinka!!<\/span><\/p>\n

Slakta feb. -11<\/span><\/p>\n

Tok opp spekeskinka 2.5.11<\/span><\/p>\n

Lagt i vann 2.5.11<\/span><\/p>\n

Hengt til t\u00f8rk 5.5.11<\/span><\/p>\n

Ferdig etter ut november<\/span><\/p>\n

\n

\n

\n

\n

——-<\/span><\/p>\n

——————<\/span><\/p>\n

Slakting av gris hos Fatland:<\/span><\/p>\n

Henter hver onsdag i v\u00e5rt distrikt.<\/span><\/p>\n

Trenger ikke individnummer.<\/span><\/p>\n

Meldes noen dager f\u00f8r til Hilde 53775500
\n– tast 1<\/span><\/p>\n

Kj\u00f8ttet kommer etter en uke.<\/span><\/p>\n

Snakke med Eli om priser dir: 98242238<\/span><\/p>\n

Snakket med en kar p\u00e5 mottak den 12.09.11<\/span><\/p>\n

Har bestillt slakting den 21.09.11<\/span><\/p>\n

kan fore helt til slaktedagen. Ingen
\nstopp.<\/span><\/p>\n

Bytte kj\u00f8tt, Bacon – Ribbe etc. Snakke
\nmed Butikken den dagen grisene hentes<\/span><\/p>\n

Lapp om skj\u00e6ring og hva vi vil ha igjen
\nsendes sammen med sj\u00e5f\u00f8r.<\/span><\/p>\n

\n

\n

\n

Priser:<\/span><\/p>\n

Ordin\u00e6r slakt 3,65\/kg<\/span><\/p>\n

Vanlig partering: 3,70\/kg<\/span><\/p>\n

Surra avsvora steiker ol 5,30\/kg<\/span><\/p>\n

Alle priser er eks mav<\/span><\/p>\n

\n

Retur av kj\u00f8tt er med Suldal Billag og er
\nganske dyrt Hov vil tippa 5-600 for to grisar. Kan henta sj\u00f8lv:<\/span><\/p>\n

\n

Alternativ til fatland:<\/span><\/p>\n

Slaktar i \u00c5rdal.<\/span><\/p>\n

Bj\u00f8rn Ingvalstad Tlf: 51752616 M:91142708<\/span><\/p>\n

——————–<\/span><\/p>\n

Jarle Mj\u00f8lhus slakter og<\/span><\/p>\n

\n

\n

—————————-<\/span><\/p>\n

Web:<\/span><\/p>\n

http:\/\/no.wikipedia.org\/wiki\/Spekeskinke<\/u><\/span><\/a><\/p>\n

\n

\n

Skinker h\u00f8st 2011<\/span><\/p>\n

Prikken og Flekken<\/span><\/p>\n

I kaldsalta lake 29 til 30.9.11<\/span><\/p>\n

I lake 30.09.11<\/span><\/p>\n

\n

\n

\n

\n

\n

\"Shape8\"<\/p>\n

<\/a>
\nHavregr\u00f8t<\/span><\/span><\/h3>\n

\n

1<\/span><\/p>\n

Denne lages i mikro. Men for at grynene
\nskal bli nok kokt, koker jeg opp vann i vannkoker f\u00f8rst og heller
\nover grynene. Bare nok til at de blir dekket. S\u00e5 r\u00f8re litt rundt og
\nderetter heller over skummet melk. S\u00e5 inn i mikso p\u00e5 full guffe i
\nca 2 min. Da er grynene gjennomkokt. Og du slipper oppvak av guffne
\nkjeler..<\/span><\/p>\n

S\u00e5 kommer det smarte; ha p\u00e5 myye kanel!
\nJeg bruker ca 1 1\/2 ss over 40 g gryn. Kanel er knall sunt, masse
\nantioksidanter. Kanel gir en s\u00f8t smak, s\u00e5 sukker er un\u00f8dvendig.
\nBare pass p\u00e5 \u00e5 ikke ha p\u00e5 for mye, det er ikke godt.. Og s\u00e5 ca 1
\nts kardemomme. Det er prikken over i’en.<\/span><\/p>\n

\n

2<\/span><\/p>\n

Denne minner om eplekake.. syns jeg da..<\/span><\/p>\n

samme som over, men kok et syrlig eple i
\nbitte sm\u00e5 biter. Jo mindre biter jo bedre, koker fortere og. Hell
\ndet kokende vannet med eplebitene over grynene og r\u00f8r rundt. S\u00e5
\nmelk over og inn i mikro. S\u00e5 videre med kanel og kardemomme.<\/span><\/p>\n

\n

S\u00e5 n\u00e5 m\u00e5 ingen klage over at havregr\u00f8t
\nsmaker vondt… for det er knall godt \u00a0<\/span>
\n\u00a0<\/span><\/p>\n

\n

NB: bruk lettkokte havregryn i mikro…<\/span><\/p>\n

\n

oppskrifter, mat, trening<\/span><\/p>\n

\"Shape9\"<\/p>\n

\n

<\/a>
\nFrokostblandingen<\/span><\/span><\/h3>\n

\n

Ingredienser:<\/span><\/p>\n

1 l havregryn<\/span><\/p>\n

100 g hasseln\u00f8tter<\/span><\/p>\n

100 g valn\u00f8tter<\/span><\/p>\n

1 dl solsikkefr\u00f8<\/span><\/p>\n

1 dl linfr\u00f8<\/span><\/p>\n

2 ts malt kanel<\/span><\/p>\n

4 ss flytende honning (litt mer HE)<\/span><\/p>\n

\n

Ha n\u00f8ttene i en br\u00f8dpose. Knus eller
\nrull over n\u00f8ttene til de er finhakket.<\/span><\/p>\n

Bre alt utover i en langpanne som er
\ndekket med bakepapir. Bland godt.<\/span><\/p>\n

Stek midt i ovnen p\u00e5 180 grader i 20-30
\nminutter.<\/span><\/p>\n

Pass godt p\u00e5 m\u00fcslien underveis og r\u00f8r
\nrundt minst tre ganger i l\u00f8pet av steketiden, slik at blandingen
\nblir jevnt ristet.<\/span><\/p>\n

Avkj\u00f8l i pannen og oppbevar
\nfrokostblandingen i en beholder med tett lokk.<\/span><\/p>\n

\n

Server med melk eller yoghurt naturell.<\/span><\/p>\n

\n

\n

\n

\"Shape10\"<\/p>\n

\n

<\/a>
\nSkogsgryte<\/span><\/span><\/h3>\n

\n

Dette er egentlig samme oppskrift om vi
\nhar brukt lenge fra en plakat fra opplysningskontoret for kj\u00f8tt…<\/span><\/p>\n

\n

https:\/\/www.matprat.no\/oppskrifter\/tradisjon\/skogsgryte\/<\/u><\/span><\/span><\/a><\/p>\n

\n

INGREDIENSER 8 PORSJONER<\/span><\/p>\n

\n

1400 g flatbiff av storfe, oksestek eller
\nviltkj\u00f8tt<\/span><\/p>\n

4 ss margarin til steking<\/span><\/p>\n

2 stk l\u00f8k<\/span><\/p>\n

4 stk gulrot<\/span><\/p>\n

2 stk persillerot<\/span><\/p>\n

1 stk Sellerirot<\/p>\n

10 stk knuste eineb\u00e6r<\/span><\/p>\n

8 dl vann<\/span><\/p>\n

400 g frisk sjampinjong<\/span><\/p>\n

10 ss seterr\u00f8mme (1.5 bx)<\/span><\/p>\n

2 dl melk<\/span><\/p>\n

4 ss hvetemel<\/span><\/p>\n

4 ss solb\u00e6rsaft<\/span><\/p>\n

3 stk snitt brunost (osteh\u00f8vel)<\/p>\n

3 ts grov god sennep<\/p>\n

2 ts salt<\/span><\/p>\n

2 ts pepper<\/span><\/p>\n

2 ts<\/span>
\nt\u00f8rket timian<\/span><\/span><\/p>\n

\n

SLIK GJ\u00d8R DU<\/p>\n

\n

    \n
  1. \n

    Skj\u00e6r det romtempererte kj\u00f8ttet i terninger p\u00e5 3×3 cm.<\/p>\n<\/li>\n

  2. \n

    Brun litt av kj\u00f8ttet av gangen i sm\u00f8r\/margarin i en varm
    \nstekepanne og ha det over i en gryte. Kok ut panna mellom hver
    \nbruning med litt vann og ha i gryta.<\/p>\n<\/li>\n

  3. \n

    Tilsett vannet og knuste eineb\u00e6r. Kok under lokk til kj\u00f8ttet er
    \nm\u00f8rt(20min..) I mens en venter p\u00e5 kj\u00f8ttet ordner en til
    \ngr\u00f8nnsakene..<\/p>\n<\/li>\n

  4. \n

    Skj\u00e6r l\u00f8k i b\u00e5ter. Skj\u00e6r gulrot, sellerirot og persillerot i sm\u00e5
    \nterninger (1×1 cm). Brunes lett i panna p\u00e5 samme m\u00e5te som kj\u00f8ttet.
    \nHa det i gryta med kj\u00f8ttet. Tilsett ogs\u00e5 brunosten og sennepen i
    \ngryta. La trekke\/sm\u00e5koke 20 min.<\/p>\n<\/li>\n

  5. \n

    Del opp soppen, stek den og ha den over i gryta.<\/p>\n<\/li>\n

  6. \n

    R\u00f8r hvetemel godt ut i r\u00f8mme, melk, solb\u00e6rsaft og timian, og hell
    \ndet over i gryta.<\/p>\n<\/li>\n

  7. \n

    La alt koke opp igjen og la det trekke\/sm\u00e5koke i 20 minutter. Smak
    \ntil med salt og pepper.<\/p>\n<\/li>\n<\/ol>\n

    \n

    Server med kokte poteter og tytteb\u00e6r.<\/p>\n

    \n

    \n

    \n

    \"Shape11\"<\/p>\n

    \n

    <\/a>
    \nTaco
    \nsuppa<\/span><\/span><\/h3>\n

    \u00a0x8 for 15l a 30 mann<\/span><\/p>\n

    \n

    400g kyllingdeig (ev. kj\u00f8ttdeig)<\/span><\/p>\n

    1pk tacokrydder<\/span><\/p>\n

    \n

    1 l vann<\/span><\/p>\n

    1 glass tacosaus hot (eller medium)<\/span><\/p>\n

    2 terninger h\u00f8nsebuljong<\/span><\/p>\n

    \n

    4 gulr\u00f8tter<\/span><\/p>\n

    1 purrel\u00f8k<\/span><\/p>\n

    1 paprikamix (3 stk paprika assortert)<\/span><\/p>\n

    \n

    1 pk philadelfiaost<\/span><\/p>\n

    \n

    Kj\u00f8ttdeigen stekes f\u00f8rst, s\u00e5 blandes
    \nalt og kokes i ca 30min, ha i osten til slutt<\/span><\/p>\n

    \n

    \"Shape12\"\n<\/p>\n

    <\/a>
    \nFocaccia<\/span><\/span><\/h3>\n

    \n

    3dl vann<\/span><\/p>\n

    2ss olivenolje<\/span><\/p>\n

    50g gj\u00e6r<\/span><\/p>\n

    7dl hv.mel<\/span><\/p>\n

    \n

    Lag en elastisk deig s\u00e5 bl\u00f8t som mulig,
    \nheves ca 30min, trykk deigen ut i en dyp form (el p\u00e5 bakepapir).
    \nStikk hull i deigen med fingrene og hell over oljen (4ss +++ virgin
    \nolivenolje), legg p\u00e5 tynne skiver m\/l\u00f8k eller bare grovmalt salt.
    \n240grader i 15-20min<\/span><\/p>\n

    \n

    Laternativt br\u00f8doppskrift:<\/span><\/p>\n

    http:\/\/matmons.net\/visoppskrift.asp?meny=1&id=56<\/u><\/span><\/a><\/p>\n

    \n

    \n

    \u00a0F\u00e5tt av Reidun Pedersen 28.2.10<\/span><\/p>\n

    oppskrifter, mat<\/span><\/p>\n

    \"Shape13\"<\/p>\n

    \n

    <\/a>
    \nLaksefilet
    \na al Per Magne (31.1.2010)<\/span><\/span><\/h3>\n

    Fikk en slik gormed laks av Per Magne. Han
    \nanbefalte:<\/span><\/p>\n

    Ta ut alle bein, slik at den blir beinfri.<\/span><\/p>\n

    \n

    Kok opp en med fl\u00f8te.<\/span><\/p>\n

    Hakk opp en chilli<\/span><\/p>\n

    Hakk opp en hvitl\u00f8k<\/span><\/p>\n

    ha i litt sitronsaft..\u00a0<\/span><\/p>\n

    Sm\u00f8r formen med litt olje<\/span><\/p>\n

    legg i flletstykkene<\/span><\/p>\n

    200gr i ca 20.min<\/span><\/p>\n

    \n

    \n

    mat, fisk, laks, per magne<\/span><\/p>\n

    \"Shape14\"<\/p>\n

    \n

    <\/a>
    \nP\u00f8lser,
    \nHeimelaga, \u00a0orginaloppskrift fra mor. Justert, (HE, AJ, \u00c5T,MT)<\/span><\/span><\/h3>\n

    (Orginaloppskrift)<\/span><\/p>\n

    5.5kg svinekj\u00f8tt – skj\u00e6res i biter og
    \nmales en gang<\/span><\/p>\n

    2.5kg kalv –\u00a0 – skj\u00e6res i biter og
    \nmales en gang<\/span><\/p>\n

    ca 3ss potetmel pr kg kj\u00f8tt<\/span><\/p>\n

    11 ss salt<\/span><\/p>\n

    Knas samman<\/span><\/p>\n

    14dl vann<\/span><\/p>\n

    3ts buljong<\/span><\/p>\n

    spes i<\/span><\/p>\n

    \n

    (2002 variant)<\/span><\/p>\n

    Kraft fra julep\u00e5legg (passe salt)<\/span><\/p>\n

    kj\u00f8tt som over<\/span><\/p>\n

    3l kraft<\/span><\/p>\n

    1l vann<\/span><\/p>\n

    3ss buljong<\/span><\/p>\n

    11ss salt<\/span><\/p>\n

    \n

    (2007 variant)<\/span><\/p>\n

    17kg svinekj\u00f8tt – skj\u00e6res i biter og
    \nmales en gang<\/span><\/p>\n

    7.5kg kalv – skj\u00e6res i biter og males en
    \ngang<\/span><\/p>\n

    1\/2 pk. salt<\/span><\/p>\n

    5.5l kraft (4l redusert) (fra julep\u00e5legg,
    \npasse salt)<\/span><\/p>\n

    1.5l vann<\/span><\/p>\n

    1 1\/2pk. lys buljong<\/span><\/p>\n

    3pk potetmel<\/span><\/p>\n

    1 1\/2pk pepper<\/span><\/p>\n

    (r\u00f8rt med hand – passa fast)<\/span><\/p>\n

    \n

    2011 variant<\/span><\/p>\n

    11kg svin<\/span><\/p>\n

    5kg storfe<\/span><\/p>\n

    6.5l kraft fra julep\u00e5legg<\/span><\/p>\n

    1 pose lys buljong<\/span><\/p>\n

    1pk pepper + 2 ts<\/span><\/p>\n

    7 toppa sss nitritsalt<\/span><\/p>\n

    2pk potetesmel<\/span><\/p>\n

    P\u00f8lsene var gode. Krafta passe salt defor
    \nikkje salt i.<\/span><\/p>\n

    \n

    \n

    2012-1 Variant<\/span><\/p>\n

    22,5kg svin<\/span><\/p>\n

    12 kg kj\u00f8ttdeig av storfe<\/span><\/p>\n

    2 pk lys buljong<\/span><\/p>\n

    4pk potetmel<\/span><\/p>\n

    3pk peppet<\/span><\/p>\n

    0.5kg salt<\/span><\/p>\n

    ca 9l kraft<\/span><\/p>\n

    10ss nitritsalt<\/span><\/p>\n

    \n

    2012-2 Varianr<\/span><\/p>\n

    11kg svin<\/span><\/p>\n

    6.5kg okse<\/span><\/p>\n

    3kg spekk<\/span><\/p>\n

    2.5pk potetmel<\/span><\/p>\n

    7l Kraft<\/span><\/p>\n

    600g salt<\/span><\/p>\n

    1 pk lys buljong<\/span><\/p>\n

    1.5pk kvit pepar<\/span><\/p>\n

    \n

    \n

    2018 Variant<\/span><\/p>\n

    12kg svin<\/span><\/p>\n

    6kg storfe<\/span><\/p>\n

    3kg spekk<\/span><\/p>\n

    ca 6l kraft (endel var salt)<\/span><\/p>\n

    ca 2.5kopp salt<\/span><\/p>\n

    2pk potetmel<\/span><\/p>\n

    1 pk buljong<\/span><\/p>\n

    1pk pluss litt sort pepper<\/span><\/p>\n

    \n

    Bei god, litt bleik<\/span><\/p>\n

    \n

    \n

    —<\/span><\/p>\n

    Einerr\u00f8kes dagen etter i 1.5t<\/span><\/p>\n

    Fryses (Blir ikke gode f\u00f8r de har v\u00e6rt
    \nfrosset i 1-2uker)<\/span><\/p>\n

    \n

    mat, p\u00f8lser<\/span><\/p>\n

    \"Shape15\"<\/p>\n

    \n

    <\/a>
    \nFlatbr\u00f8d<\/span><\/span><\/h3>\n