{"id":248,"date":"2012-06-28T21:28:00","date_gmt":"2012-06-28T21:28:00","guid":{"rendered":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=248"},"modified":"2016-01-26T21:53:35","modified_gmt":"2016-01-26T21:53:35","slug":"jordbrmazarine","status":"publish","type":"post","link":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=248","title":{"rendered":"Jordb\u00e6r – mazarine"},"content":{"rendered":"
\nDenne opskrift er inspireret fra bladet “S\u00e6son”  ( sm\u00e5 jordb\u00e6rmazariner)<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\nIngredienser<\/strong> <\/div>\n
\n
\n150 g marcipan
\n150 g sukker
\n1 vaniljestang (el. 1 tsk vaniliesukker)
\n125 g bl\u00f8dt sm\u00f8r
\n2 \u00e6g
\n50 g hvedemel
\n25 g mandler
\n1 springform
\nSm\u00f8r og mel til formen
\n500 g jordb\u00e6r<\/a>
\n2 spsk mandelflager (eller hakkede)<\/div>\n<\/div>\n

T\u00e6nd ovnen p\u00e5 200 grader.
\nRiv marcipanen p\u00e5 et rivejern og r\u00f8r det sammen med sukker. Fl\u00e6k vaniljestangen og skrab kornene ud. R\u00f8r vaniljekorn i marcipanblandingen sammen med sm\u00f8rret.
\nTils\u00e6t \u00e6ggene, et ad gangen og vend til sidst melet i dejen sammen med grofthakkede mandler. Sm\u00f8r formen, drys med mel og fordel mazarinmassen heri.
\nSkyl og nip jordb\u00e6rrene. Sk\u00e6r dem i halve og fordel dem p\u00e5 dejen. Drys med mandelflager og bag mazarinerne i 35-45 minutter til den er gyldne. Server med en blanding af \u00bd cremefraiche og \u00bd fl\u00f8deskum.
\nTip<\/strong>
\nMazariner kan ogs\u00e5 tilberedes med andre b\u00e6r og frugter. Pr\u00f8v fx med hindb\u00e6r, ferskener, \u00e6bler eller p\u00e6rer, vi har ogs\u00e5 pr\u00f8vet med rabarber, den skal s\u00e5 blot have lidt sukker drysset p\u00e5 toppen<\/p>\n","protected":false},"excerpt":{"rendered":"

Denne opskrift er inspireret fra bladet “S\u00e6son”  ( sm\u00e5 jordb\u00e6rmazariner) Ingredienser 150 g marcipan 150 g sukker 1 vaniljestang (el. 1 tsk vaniliesukker) 125 g bl\u00f8dt sm\u00f8r 2 \u00e6g 50 g hvedemel 25 g mandler 1 springform Sm\u00f8r og mel til formen 500 g jordb\u00e6r 2 spsk mandelflager (eller hakkede) T\u00e6nd ovnen p\u00e5 200 grader. Riv marcipanen p\u00e5 … L\u00e6s videre Jordb\u00e6r – mazarine<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retter-uden-for-kategori"],"_links":{"self":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=248"}],"version-history":[{"count":1,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/248\/revisions"}],"predecessor-version":[{"id":418,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/248\/revisions\/418"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/media\/417"}],"wp:attachment":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=248"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}