{"id":876,"date":"2016-06-06T21:37:44","date_gmt":"2016-06-06T21:37:44","guid":{"rendered":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=876"},"modified":"2016-06-06T21:37:44","modified_gmt":"2016-06-06T21:37:44","slug":"tarteletter-med-kanin-og-groenne-asparges","status":"publish","type":"post","link":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=876","title":{"rendered":"Tarteletter med kanin og gr\u00f8nne asparges"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div>\n<p>Til 10 tarteletter anvendes:<\/p>\n<p>1 bundt friske asparges<br \/>\nca. 350g kogt kanink\u00f8d sk\u00e5ret i tern ( eller h\u00f8nsek\u00f8d, hvis du er l\u00f8bet t\u00f8r for kanin)<br \/>\nCa. 25 g sm\u00f8r<br \/>\n4 spsk. Hvedemel<br \/>\nca. 5 dl h\u00f8nsebouillon<br \/>\n1 skvat fl\u00f8de<\/p>\n<\/div>\n<div>Salt og hvid peber<br \/>\n10 stk. Tarteletter<\/div>\n<div>evt. tomater og hakket persille<\/p>\n<p>L\u00e6g kyllingen i en gryde, tils\u00e6t vand s\u00e5 kyllingen lige er d\u00e6kket, kog op og skum evt urenheder v\u00e6k<br \/>\nKn\u00e6k den nederste del af aspargesene, kog en aspargesfond af \u00a0den nederste del i letsaltet vand, s\u00e5 de lige er d\u00e6kket, koges ca. 15 min. Sigt fonden og kog de smittede asparges i fonden \u00a0ca. 2 min. lad dem tr\u00e6kke 10 i fonden, medens sovsen tilberedes.<\/p><\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-877\" src=\"http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00612-1024x683.jpg\" alt=\"DSC00612\" width=\"339\" height=\"226\" srcset=\"http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00612-1024x683.jpg 1024w, http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00612-300x200.jpg 300w, http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00612-768x512.jpg 768w\" sizes=\"auto, (max-width: 339px) 100vw, 339px\" \/><br \/>\nSmelt sm\u00f8rret i en gryde. Tils\u00e6t mel og bag det godt sammen med sm\u00f8rret. H\u00e6ld 1 dl \u00a0&#8220;aspargesvand&#8221; \u00a0og 3 dl suppe i gryden, og pisk til melbollen er helt opl\u00f8st. Kog sovsen godt igennem op tils\u00e6t mere suppe og en lidt fl\u00f8de, til konsistensen passer Tils\u00e6t kyllingek\u00f8d, og aspargessnitter,<br \/>\nBring saucen i kog under omr\u00f8ring, og der smages til med salt og peber.<\/p>\n<p>Varm tarteletterne \u00a03-5 minutter ved 200\u00ba C.<\/p>\n<p>Kom tarteletfyldet i tarteletterne, og serverer med en skive tomat og et drys persille p\u00e5 toppen.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-large wp-image-878\" src=\"http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00613-1024x770.jpg\" alt=\"DSC00613\" width=\"604\" height=\"454\" srcset=\"http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00613-1024x770.jpg 1024w, http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00613-300x226.jpg 300w, http:\/\/smithefarskogeblog.k-smith.dk\/wp-content\/uploads\/2016\/06\/DSC00613-768x578.jpg 768w\" sizes=\"auto, (max-width: 604px) 100vw, 604px\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Til 10 tarteletter anvendes: 1 bundt friske asparges ca. 350g kogt kanink\u00f8d sk\u00e5ret i tern ( eller h\u00f8nsek\u00f8d, hvis du er l\u00f8bet t\u00f8r for kanin) Ca. 25 g sm\u00f8r 4 spsk. Hvedemel ca. 5 dl h\u00f8nsebouillon 1 skvat fl\u00f8de Salt og hvid peber 10 stk. Tarteletter evt. tomater og hakket persille L\u00e6g kyllingen i &hellip; <a href=\"http:\/\/smithefarskogeblog.k-smith.dk\/?p=876\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Tarteletter med kanin og gr\u00f8nne asparges<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,54],"tags":[76],"class_list":["post-876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frokost","category-kanin","tag-gamle-retter-med-i-nyt-tilbehoer-eller-tilberedt-paa-en-ny-maade"],"_links":{"self":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/876","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=876"}],"version-history":[{"count":2,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":881,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/876\/revisions\/881"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/media\/879"}],"wp:attachment":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}