{"id":241,"date":"2020-07-30T15:26:53","date_gmt":"2020-07-30T15:26:53","guid":{"rendered":"http:\/\/mettebrahm.dk\/?post_type=recipe&p=241"},"modified":"2024-02-02T11:10:54","modified_gmt":"2024-02-02T11:10:54","slug":"salat-med-aeg-til-studentervenlige-pris","status":"publish","type":"post","link":"https:\/\/mettebrahm.dk\/?p=241","title":{"rendered":"Salat med \u00e6g til studentervenlig pris"},"content":{"rendered":"

Jeg har indg\u00e5et et samarbejde med en studerende der er rigtig god til at lave l\u00e6kker mad for relativt f\u00e5 penge. Denne salat er den f\u00f8rste opskrift fra hendes h\u00e5nd.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Salat med \u00e6g til studentervenlige pris<\/h2>\n
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<\/g><\/svg><\/span> Keyword <\/span>\u00c6g, Opskift, Salat, Studentervenlig<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Forb. tid <\/span>5 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
<\/g><\/svg><\/span> Tilb. tid <\/span>10 minutter<\/span><\/span> minutter<\/span><\/span><\/div>
<\/g><\/svg><\/span> Samlet tid <\/span>15 minutter<\/span><\/span> minutter<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>2<\/span> personer<\/span><\/span><\/div>\n\n\n\n\n

Ingredienser<\/h3>

Salat<\/h4>
  • 1<\/span> h\u00e5ndfuld<\/span> sukker\u00e6rter<\/span><\/li>
  • 1\/3<\/span> agurk<\/span><\/li>
  • 2-3<\/span> guler\u00f8dder<\/span><\/li>
  • 1\/4 <\/span> spidsk\u00e5l<\/span><\/li>
  • 1\/2 <\/span> pose <\/span> salatmiks<\/span> Alternativt ca. 100 g gr\u00f8nt<\/span><\/li>
  • 100<\/span> g <\/span> blandet gr\u00f8nt (rucola, svalderk\u00e5l, m\u00e6lkeb\u00f8tte, iceberg, fris\u00e9e, hjertesalat, lollo rosso, \u00e6rteskud eller lignende)<\/span> Alternativt til salatmiks<\/span><\/li>
  • 4-5<\/span> \u00e6g<\/span><\/li>
  • 1<\/span> tsk<\/span> kapers<\/span><\/li>
  • 1<\/span> mozarellaost<\/span> Valgfrit, salaten kan sagtens laves uden<\/span><\/li><\/ul><\/div>

    Dressing<\/h4>
    • 1<\/span> spsk<\/span> balsamicoeddike<\/span><\/li>
    • 1<\/span> spsk<\/span> balsamico glaze<\/span><\/li>
    • 1,5-2<\/span> spsk<\/span> jomrufuolivenolie<\/span><\/li>
    • Salt<\/span><\/li>
    • Peber<\/span><\/li><\/ul><\/div><\/div>\n

      S\u00e5dan g\u00f8r du<\/h3>

      Salat med \u00e6g<\/h4>
      • Start med at koge \u00e6g i en gryde med rigeligt vand, - kog dem i 6,5 til 7 min, s\u00e5 du f\u00e5r smilende \u00e6g (8 min hvis du \u00f8nsker h\u00e5rdkogte \u00e6g)<\/div><\/li>
      • Hak gr\u00f8ntsagerne i sm\u00e5 tern (ca. 0,5 x 0,5 cm) mens \u00e6ggene koger<\/div>
        \"\"<\/div> <\/li>
      • Placer gr\u00f8ntsagerne i en sk\u00e5l og bland dem godt<\/div><\/li>
      • N\u00e5r \u00e6ggene er f\u00e6rdigkogt skylles de under koldt vand, n\u00e5r de er k\u00f8let lidt af bankes de mod bordpladen og pilles. Derefter sk\u00e6res de i kvarte og l\u00e6gges oven p\u00e5 salaten.<\/div><\/li><\/ul><\/div>

        Dressing<\/h4>
        • H\u00e6ld olie og eddiker i en sk\u00e5l, og r\u00f8r godt rundt med en gaffel - og h\u00e6ld\/dryp den ud over salaten<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Noter<\/h3>
          Salaten kan spises med fl\u00fbtes eller alternativt kan der blandes ca. 100 g kogt quinoa i. Hvis den spises sammen med fl\u00fbtes eller quinoa indeholder den alle de bestanddele et godt m\u00e5ltid skal indeholde: Protein (\u00e6g og eventuelt mozarella hvis m\u00e6lkeprodukter t\u00e5les), gr\u00f8nt (sukker\u00e6rter, agurk, salat, guler\u00f8dder, kapers), godt fedtstof (jomfruolivenolie) og stivelse (quinoa eller fl\u00fbtes).<\/span><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          Jeg har indg\u00e5et et samarbejde med en studerende der er rigtig god til at lave l\u00e6kker mad for relativt f\u00e5 penge. Denne salat er den f\u00f8rste opskrift fra hendes h\u00e5nd.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[4],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa3ihQ-3T","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/posts\/241"}],"collection":[{"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=241"}],"version-history":[{"count":9,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions"}],"predecessor-version":[{"id":493,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions\/493"}],"wp:attachment":[{"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mettebrahm.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}