Der anvendes: til 4 personer<\/p>\n\n\n\n
Blomk\u00e5ltarcos – 4 styk.<\/p>\n\n\n\n
\u2022 300 gram blomk\u00e5l
\u2022 100 gram revet ost, fx. cheddar
\u2022 2 spsk. pofiber
\u2022 2 \u00e6g
\u2022 0,5 tsk. salt<\/p>\n\n\n\n
MEXI-MARINERET K\u00d8D<\/p>\n\n\n\n
\u2022 300 gram oksek\u00f8d, fx. flankesteak
\u2022 1 tsk. spidskommen
\u2022 0,5 tsk. koriander
\u2022 1 tsk. l\u00f8gpulver
\u2022 1 tsk. hvidl\u00f8gspulver
\u2022 1 tsk. oregano
\u2022 1 tsk. chilpotle
\u2022 1 spsk. tomatpure
\u2022 1 spsk. hvidvinseddike
\u2022 1 spsk. olivenolie
\u2022 salt
\u2022 friskkv\u00e6rnet peber<\/p>\n\n\n\n
COLWSLAW<\/p>\n\n\n\n
\u2022 200 gram hvidk\u00e5l
\u2022 100 gram r\u00f8dk\u00e5l
\u2022 50 gram gr\u00f8nk\u00e5l
\u2022 200 gram gulerod
\u2022 30 gram mayonnaise
\u2022 30 gram creme fraiche 38%
\u2022 1 tsk. dijonsennep
\u2022 Saften fra 1 lime
\u2022 salt
\u2022 friskkv\u00e6rnet peber<\/p>\n\n\n\n
SALSA<\/p>\n\n\n\n
\u2022 2 tomater
\u2022 0,5 l\u00f8g
\u2022 1 fed hvidl\u00f8g
\u2022 2 spsk. friske korianderblade
\u2022 1 spsk. syltet jalapenos
\u2022 saften fra 1 lime
\u2022 0,5 tsk spidskommen
\u2022 salt
\u2022 friskkv\u00e6rnet peber<\/p>\n\n\n\n
TOPPING<\/p>\n\n\n\n
\u2022 1 avokado<\/p>\n\n\n\n
Fremgangsm\u00e5de:<\/p>\n\n\n\n
BLOMK\u00c5LTACOS<\/p>\n\n\n\n
1: Opvarm ovnen til 200 grader varmluft<\/p>\n\n\n\n
2: K\u00f8r blomk\u00e5len i foodprocessoren, til den er helt findelt og begynder at klister sammen<\/p>\n\n\n\n
3: R\u00f8r k\u00e5len sammen med resten af ingredienserne.<\/p>\n\n\n\n
4: Bekl\u00e6d en bageplade med bagepapir og sm\u00f8r den med lidt olie eller smeltet sm\u00f8r. Del dejen i fire lige store del og klat dem ud p\u00e5 bagepladen med en smule mellemrum. Tryk den ud til de er helt tynde og runde.<\/p>\n\n\n\n
5: Bag dem i 8-10 minutter, til de er gyldne, og lad dem k\u00f8le en anelse af, inden du tager den op.<\/p>\n\n\n\n
MEXI-MARINERET K\u00d8D<\/p>\n\n\n\n
1: Sk\u00e6r k\u00f8det i tynde strimler.<\/p>\n\n\n\n
2: R\u00f8r alle krydderier, tomatpure, eddike og olie sammen. og vend k\u00f8det deri. Lad det gerne tr\u00e6kke lidt.<\/p>\n\n\n\n
3: Varm en stor pande godt op og steg k\u00f8det i et par minutter, til det har f\u00e5et en god farve.<\/p>\n\n\n\n
COLESLAW<\/p>\n\n\n\n
1: Snit al k\u00e5lene fint. Skr\u00e6l guleroden og riv den groft p\u00e5 et rivev\u00e6rn.<\/p>\n\n\n\n
2: Bland mayonnaise, creme fraiche, sennep og lime sammen og smag til med salt og peber.<\/p>\n\n\n\n
3: Bland k\u00e5len med dressingen.<\/p>\n\n\n\n
SALSA<\/p>\n\n\n\n
1: Hak tomaterne i sm\u00e5 fine tern og hak og hvidl\u00f8g hent fint.<\/p>\n\n\n\n
2: Hak frisk koriander og jalapenos groft.<\/p>\n\n\n\n
3: Bland gr\u00f8ntsager, koriander og jalapenos med resten af ingredienserne og smag til med salt og peber. Lad gerne salsaen tr\u00e6kke lidt inden serveringen.<\/p>\n\n\n\n
4: Fordel fyldet i tarcoerne og server resten af salaten til.<\/p>\n\n\n\n
5:Server med lidt skiver af avocado som topping.<\/p>\n\n\n\n
Kilde: K\u00e5lhydraterne – side 154<\/p>\n","protected":false},"excerpt":{"rendered":"
Der anvendes: til 4 personer Blomk\u00e5ltarcos – 4 styk. \u2022 300 gram blomk\u00e5l\u2022 100 gram revet ost, fx. cheddar\u2022 2 spsk. pofiber\u2022 2 \u00e6g\u2022 0,5 tsk. salt MEXI-MARINERET K\u00d8D \u2022 300 gram oksek\u00f8d, fx. flankesteak\u2022 1 tsk. spidskommen\u2022 0,5 tsk. koriander\u2022 1 tsk. l\u00f8gpulver\u2022 1 tsk. hvidl\u00f8gspulver\u2022 1 tsk. oregano\u2022 1 tsk. chilpotle\u2022 1 spsk. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[10],"tags":[33,11,7,9],"class_list":["post-1522","post","type-post","status-publish","format-standard","hentry","category-hovedret-med-oksekoed","tag-alle-opskrifter","tag-blomkaal","tag-keto","tag-oksekoed"],"_links":{"self":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1522"}],"version-history":[{"count":1,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1522\/revisions"}],"predecessor-version":[{"id":1523,"href":"https:\/\/3300poul.dk\/index.php?rest_route=\/wp\/v2\/posts\/1522\/revisions\/1523"}],"wp:attachment":[{"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/3300poul.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}