{"id":266866,"date":"2018-05-13T13:35:45","date_gmt":"2018-05-13T13:35:45","guid":{"rendered":"https:\/\/www.hostelworld.com\/blog\/the-body-coachs-recipe-for-spanish-saussie\/"},"modified":"2023-11-29T18:49:23","modified_gmt":"2023-11-29T18:49:23","slug":"kroppscoachens-oppskrift-p%c3%a5-spansk-p%c3%b8lsesaus","status":"publish","type":"post","link":"https:\/\/www.hostelworld.com\/blog\/nn\/kroppscoachens-oppskrift-p%c3%a5-spansk-p%c3%b8lsesaus\/","title":{"rendered":"Kroppscoachens oppskrift p\u00e5 spansk p\u00f8lsesaus"},"content":{"rendered":"

\"\"<\/p>\n

Hvis du liker litt spansk p\u00f8lse, er denne retten perfekt for deg. Det er rett og slett en frokost i ett brett som alle kan forsyne seg av. Det er chorizoen som gir retten all sin smak, men hvis du foretrekker vanlige p\u00f8lser, kan du bytte dem ut.<\/p>\n

Redusert karbohydratinnhold<\/strong><\/p>\n

Tilberedning:<\/strong> 10 minutter<\/p>\n

Tilberedning:<\/strong> 30 minutter<\/p>\n

Ingredienser<\/h2>\n
    \n
  • 4 chorizop\u00f8lser, sk\u00e5ret i 2 cm store biter<\/li>\n
  • 2 ss kokosn\u00f8ttolje<\/li>\n
  • 300 g gr\u00f8nnk\u00e5l, uten stilker<\/li>\n
  • 500 g kastanjesopp, b\u00f8rstet ren og grovhakket i kvartaler<\/li>\n
  • 8 egg<\/li>\n
  • 5 v\u00e5rl\u00f8k, sk\u00e5ret i fine skiver<\/li>\n
  • 65 ml dobbel fl\u00f8te<\/li>\n
  • 25 g parmesan, revet<\/li>\n
  • En liten haug gressl\u00f8k, finsk\u00e5ret<\/li>\n<\/ul>\n

    Utstyr<\/h2>\n
      \n
    • 23 x 18 cm stor ildfast form<\/li>\n<\/ul>\n

      Fremgangsm\u00e5te<\/h2>\n

      Forvarm ovnen til 190 \u00baC (vifte 170 \u00b0C\/gassgrad 5).<\/p>\n

      Legg p\u00f8lsene i en t\u00f8rr stekepanne p\u00e5 middels til h\u00f8y varme. N\u00e5r p\u00f8lsene begynner \u00e5 steke, vil fettet renne ut av dem. Stek p\u00f8lsene i ca. 5 minutter, eller til de er gyllenbrune og nesten gjennomstekte.<\/p>\n

      Smelt 1\u00bd ss kokosolje i en annen kjele p\u00e5 middels til h\u00f8y varme. N\u00e5r oljen er varm, tilsetter du gr\u00f8nnk\u00e5len og soppen og steker under jevnlig omr\u00f8ring i ca. 7 minutter, eller til gr\u00f8nnk\u00e5len har visnet og soppen er nesten gjennomstekt.<\/p>\n

      Bruk resten av kokosoljen til \u00e5 sm\u00f8re en ildfast form, og fordel chorizop\u00f8lser, gr\u00f8nnk\u00e5l og sopp i formen. Lag \u00e5tte sm\u00e5 fordypninger i blandingen og knus eggene direkte i hullene. Dryss v\u00e5rl\u00f8ken over.<\/p>\n

      Hell fl\u00f8ten over blandingen, dryss over parmesanen og sett retten i ovnen i 15 minutter.<\/p>\n

      Ta den boblende retten ut av ovnen, dryss over hakket gressl\u00f8k og server rett ut av formen.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Hvis du liker litt spansk p\u00f8lse, er denne retten perfekt for deg. Det er rett og slett en frokost i ett brett som alle kan forsyne seg av. Det er chorizoen som gir retten all sin smak, men hvis du foretrekker vanlige p\u00f8lser, kan du bytte dem ut. Redusert karbohydratinnhold Tilberedning: 10 minutter Tilberedning: 30…<\/p>\n","protected":false},"author":163,"featured_media":137247,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[175780],"tags":[],"class_list":["post-266866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-nn","wpbf-post"],"yoast_head":"\nKroppscoachens oppskrift p\u00e5 spansk p\u00f8lsesaus - Hostelworld Travel Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hostelworld.com\/blog\/nn\/kroppscoachens-oppskrift-p\u00e5-spansk-p\u00f8lsesaus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kroppscoachens oppskrift p\u00e5 spansk p\u00f8lsesaus - Hostelworld Travel Blog\" \/>\n<meta property=\"og:description\" content=\"Hvis du liker litt spansk p\u00f8lse, er denne retten perfekt for deg. 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