tag:blogger.com,1999:blog-78611794970006435982024-02-20T17:54:26.404-08:00Elisabeth's mat, hage og dyrknings blogg.Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7861179497000643598.post-16868701753500329812020-08-16T18:38:00.002-07:002020-10-02T18:55:22.078-07:00Høsting av hvitløk<h1 style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwHViwBhNZYwdLJuvUZI8TogiQg3qORVgstJUJnIMxO82TgC6MG_IRjrEEtuwqBhW0dOyRNyzBDLsYDJea3aOzvsq0t6vGFoWencfR56597dgKKb5xyqifq3DzrrfLDCD7xOs3e7qindb/s640/9639FAD8-3968-469E-A78A-8A8A6ED6EEE5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="487" data-original-width="640" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwHViwBhNZYwdLJuvUZI8TogiQg3qORVgstJUJnIMxO82TgC6MG_IRjrEEtuwqBhW0dOyRNyzBDLsYDJea3aOzvsq0t6vGFoWencfR56597dgKKb5xyqifq3DzrrfLDCD7xOs3e7qindb/w400-h305/9639FAD8-3968-469E-A78A-8A8A6ED6EEE5.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tqKmam10a3tIP3jdo59-zkUyiju01gdzkh625CQ3jn3oSPx1XueMC3P2FJ0Fcn__vDkp_d6zuUHuRSdTorCuumP-8U89cBpDRS9iuwIqaDj9zN4I16zjh2lUXvW2k75ytzC9lFmzxBsX/s640/9E810084-1402-4F89-BC4D-42AC8D6EBD4E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tqKmam10a3tIP3jdo59-zkUyiju01gdzkh625CQ3jn3oSPx1XueMC3P2FJ0Fcn__vDkp_d6zuUHuRSdTorCuumP-8U89cBpDRS9iuwIqaDj9zN4I16zjh2lUXvW2k75ytzC9lFmzxBsX/w225-h400/9E810084-1402-4F89-BC4D-42AC8D6EBD4E.jpeg" width="225" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR5Y-RD6n-NMPZQCWAnWKL9oRi2cw39hpFKalyyHL-WgxGbHrp_yMj1Mav2oizgBLr-u3mOYZgdD4S5ZSLFFLF0zSkSdmHoEivv69ggrTS-Pre9wNHEkXA0KBjZzYAc2Fopk8tKuIT1hg/s640/3BD142E2-8D8C-4964-B6BA-11DE9870465A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR5Y-RD6n-NMPZQCWAnWKL9oRi2cw39hpFKalyyHL-WgxGbHrp_yMj1Mav2oizgBLr-u3mOYZgdD4S5ZSLFFLF0zSkSdmHoEivv69ggrTS-Pre9wNHEkXA0KBjZzYAc2Fopk8tKuIT1hg/w225-h400/3BD142E2-8D8C-4964-B6BA-11DE9870465A.jpeg" width="225" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLV-s6PgytzB_7beA8rv9fsaVs75_Qv36iJxVzsnWEgyS1EvfBhiCLFgg-lNt-HJLF2g0g9oTseoVukCkDYO-fvXRjDuhbjk6LpARnAcChb6UJx4I_oltLuyanwl5vnVIeNTRoQXkR_Dj/s640/2EE754B0-AF12-42B5-AD64-7A6B8F2BF4E5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="360" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLV-s6PgytzB_7beA8rv9fsaVs75_Qv36iJxVzsnWEgyS1EvfBhiCLFgg-lNt-HJLF2g0g9oTseoVukCkDYO-fvXRjDuhbjk6LpARnAcChb6UJx4I_oltLuyanwl5vnVIeNTRoQXkR_Dj/w225-h400/2EE754B0-AF12-42B5-AD64-7A6B8F2BF4E5.jpeg" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">Jeg høstet hvitløken på hytta 17 august. Som i 2019 så holder jeg oss med hvitløk til vi kan begynne å høste av ny i 2021. Disse ble satt i jorda 27 oktober 2019. Hjemmedyrket hvitløk er bare fantastisk godt.</div><div class="separator" style="clear: both; text-align: left;">Jeg legger ned Bokashi (hjemmekompostering) først og venter et par uker så setter jeg hvitløken så sent som mulig. Når den har begynt å vokse til på våren dekker jeg til rundt med ferskt gressklipp jevnlig utover sommeren.</div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: center;">Hyttehagen på Vatnvatnet i Bodø.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Hvitløksortene jeg dyrker er Vallelado og Morado. Jeg oppbevarer de på en bod i luftig korg der ingen er i kontakt med hverandre og noen i hvitløkskrukke og noen papirposer. </div><div class="separator" style="clear: both;">De fra i fjord kan fortsatt brukes. Jeg er veldig fornøyd. Morado er litt mindre enn den andre typen. </div><div class="separator" style="clear: both;">Jeg bruker et kosteskaft og setter et merke slik at de kommer på rett dybde. Enkelt og greit. Hvitløk krever litt stell, de liker ikke å konkurrere med ugress og må ha passe tilgang til vann. Derfor bruker jeg gressklipp. Det er rene kinderegget. Holder ugress borte, massse næring og holder jorda akkurat passe fuktig </div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></h1>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-15020625096632657342019-12-10T17:34:00.002-08:002019-12-10T17:34:51.280-08:0011.12.2019 HodesylteI dag har vi laget hodesylte. Vi fikk tak i grisehoder på Eurospar i kjøttdisken. Vi brukte den flotte industri syltepressa som vi nettopp har fått tak i. Vi rekker akkurat at sylta blir ferdig til jul. Hodesylta med skal ligge i lake i ca 14 dager før den kan skjæres opp til pålegg.<br />
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<br />Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-7767648692004615832019-12-10T09:50:00.001-08:002019-12-10T09:50:17.073-08:0010.12.2019 YoghurtNå har jeg testet den Belgiske yoghurten jeg laget i går.<div>Den har stått kjøleskapet i natt og blitt kald. Jeg hadde litt banan og tinte litt selvplukket blåbær over.</div><div>Konsistensen ble silkemyk og akkurat passe syrlige.</div><div>Så jeg er kjempe fotnøyd</div><div><br></div><img id="id_3c8b_aee1_64d3_e2f6" src="https://lh3.googleusercontent.com/P8myCpIWFvFj0oZBTHQCqOjFFAAuYWX5Cg2rux_hH-paCqgw2cG_3jOW1I8" alt="" title="" tooltip="" style="width: 392px; height: auto;"><br><br>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-42431277876316823242019-12-09T16:03:00.000-08:002019-12-09T16:08:01.729-08:0009.12.2019 Yoghurtmaker<br />
I dag fikk jeg yoghurtmakeren eller yoghurtmaskina som noen vil kalle den. Jeg har laget til å fylt de 7 glassene, så nå skal det bli bulgarsk yoghurt. Dette blir spennende. Jeg har sett på den nå etter 6 timer og den er tyknet ganske mye.<br />
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<br />Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-31583304025946264432019-12-05T18:39:00.001-08:002019-12-05T18:40:02.606-08:0005.12.2019 Melkekefir<h2 style="text-align: center;">
<i>Hjemmelaget kefir</i></h2>
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<i>Kefir kommer fra Tyrkia og betyr behagelig og velsmakende.</i></div>
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<i>Hva er kefirkorn?</i></div>
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<i>Kefirkorn er en symbiotisk kultur av bakterier og gjær. Kefirkornene utseende kan minne om et mini blomkålhode. Konsistensen er gummiaktig. De er både små og store. De spiser opp laktosen i melken.</i></div>
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<i>Når de får gjevn tilførsel av «mat» altså melk formerer de seg fort.</i></div>
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<i>Når en skal lage kefirmelk selv trenger en kefirkorn og 1 liter økologisk melk eller råmelk. Det er ikke så mye utstyr som skal til for å lage kefirmelk.</i></div>
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<i>En plastsil, et 2 l glass og ei lita plastskje da er du klar til å lage din første kultur Ellers trenger kulturen et oppvarmet rom for å utvikle seg. Tar en godt vare på kefirkornene kan en ha de for alltid. De må ha næring og ikke ha det for varmt for å overleve.</i></div>
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Dette er 1 l økologisk melk med kefirkorn som jobber. Det er alltid like spennende hvordan den blir. Den kan variere fra tynn til tykk og klumpete.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-77891410776652193292019-12-03T19:13:00.000-08:002019-12-04T19:15:35.539-08:0004.12.2019 Brygging av Jun<div class="separator" style="clear: both; text-align: center;">
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Scobyen fra Jun er blitt ganske tykk.</div>
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Her er det en ny scoby også kalt en baby, den gamle er bakerst.</div>
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Jun er en egen kultur og må ikke forveksles med Kombucha selv om mye er likt. Hovedforskjellen er at Jun brygges med honning og grønn te mens Kombucha brygges på sukker og te.</div>
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En kan ikke bruke scoby og startveske av Kombucha og brygge den som Jun, det blir mislykket.</div>
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<br />Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-22729187691658997642019-12-03T01:44:00.002-08:002019-12-03T01:50:10.046-08:0003.12.2019. Startkultur Bulgarsk yoghurt<br />
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Bacillus Bulgaricus starter til yoghurt</h1>
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I dag fikk jeg sending i posten. Jeg spiser mye yoghurt. Så det å lage egen yoghurt høres spennende ut. Bulgarsk yoghurt starter ifra «Bacillus Bulgaricus« lager ekte bulgarsk yoghurt (kiselo mlyako) av den beste kvalitet med klassiske bulgarsk yoghurt smak, den har fin tykkelse, akkurat passe surhet og aroma. Yoghurten blir tykk og kremaktig og har en god smak med akkurat den perfekte balansen mellom å være mild og syrlig. Det er stadig noe utstyr jeg trenger. Det neste er å få bestilt en yoghurt maker. Der fikk jeg noen gode råd i ei av Facebook gruppene. I pakken er det nok til 8 l. </div>
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Jeg skal bare bruke litt til første starteren og deretter ta av litt for å starte neste yoghurt produksjon. Resten av denne pakken skal oppbevares i fryseren.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-13660921447735409642019-11-27T16:29:00.000-08:002019-12-02T16:39:57.807-08:0027.11.2019 Surdeig <h2 style="text-align: center;">
Surdeig</h2>
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Jeg fikk litt hjelp og gode råd i facebookgruppa «surdeig». Jeg var litt usikker på om deigen min var klar til baking. </div>
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Så et av rådene var å ta en vanntest. Et glass vann, ta ei teskje deig og slipp den forsiktig opp i vannglasset, flyter deigen er deigen klar til å bake med. Min deig var klar. </div>
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Resultatet ser du på bildene under. Det smakte kjempe godt.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-62436285260378336232019-11-27T16:16:00.000-08:002019-12-02T16:32:11.283-08:0027.11.2019 Utstyr til Surdeig<h2 style="text-align: center;">
<b>Hevekurver</b></h2>
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Jeg dro en tur ut på shopping for å se om jeg fikk kjøpt hevekurver.</div>
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En hevekurv er sånn kjekt å ha og må bare ha ting. En bruker hevekurv for å få god høyde på brødet.</div>
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Kurvene har et fint mønster innvendig som vises når en snur brødet tas ut av kurvene. Brødet skal ikke stekes i kurvene. En heve kurv kan være avgjørende magi for sluttresultatet. Disse kurvene kjøpte jeg hos Clas Ohlson.</div>
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<br />Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-25696053454574071982019-11-25T15:43:00.000-08:002019-12-02T15:57:28.418-08:0025.11.2019 Surdeig<h2 style="text-align: center;">
Surdeig</h2>
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Se her er det masse liv i surdeigsstarteren min.<br />
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-62589440203796154282019-11-21T15:19:00.000-08:002019-12-02T15:45:48.985-08:0021.11.2019 Surdeig<span style="font-size: large;">Surdeig</span><br />
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Da har jeg prøvd meg litt frem og satt surdeigsstarter.</div>
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Det er lurt å sette på en strikk for å se hvor mye deigen har vokst. Det ser ganske bra ut så langt.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-47757912030307078762019-08-23T15:37:00.000-07:002019-12-02T15:38:49.197-08:002019.08.23 Gressløk<h2 style="text-align: center;">
<b>Gressløk</b></h2>
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Det er alltid godt å ha frisk gressløk og ta frem i løpet av vinteren.</div>
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Jeg fryser nes store mengder da vi bruker masse gressløk i løpet av vinteren.</div>
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Jeg prøvde tidligere å tørke. Men det blir ikke så godt som å fryse den. </div>
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Siden dette kommer fra hyttehagen vil det ikke bli vakumpakket før jeg kommer hjem. Ved å vakumpakke holder det seg lengre.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-32286899226000674512018-04-07T02:27:00.001-07:002018-04-07T02:28:08.782-07:00Japansk Indigo<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Jeg fikk noen frø på ei facebook gruppe. Så dette er et prosjekt jeg skal teste i år. Jeg skal beskjære plantene flere ganger i løpet av sommeren. Det jeg beskjærer skal tørkes. Til høsten skal jeg farge garn til fine blåtoner. Så dette blir spennende. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Plantene er ettårig. Så planen er å ta planter inn til høsten og samle frø etter at de har blomstret. </span></div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com1tag:blogger.com,1999:blog-7861179497000643598.post-15748164954466841052017-01-21T06:39:00.000-08:002017-01-22T06:39:36.764-08:0021.01.2017 Bokashi<h2 class="av-special-heading-tag" itemprop="headline" style="border: 0px rgb(225, 225, 225); box-sizing: border-box; color: #291c0f; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 28px; letter-spacing: 1px; line-height: 1.1em; margin: 0px; padding: 0px; text-align: center; text-transform: uppercase; vertical-align: baseline;">
Bokashi KJØKKENKOMPOSTERING</h2>
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<strong style="border: 0px rgb(225, 225, 225); box-sizing: border-box; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Bokashi er enkel og smart kjøkkenkompostering som omdanner matavfall til næringsrik jord og gjødsel på noen uker under rette forhold. Kjøkkenkompostering med Bokashi er lettvint, krever liten plass, lukter ikke vondt. Min samboer synes det lukter litt av selve strøet. Oppbevarer en Bokashistrø i en lufttett boks er ikke det noe problem.</strong><br />
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<span style="color: #291c0f; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px;">Kompostering med bokashi foregår i flere trinn. Første del inne i en lufttett bokashibøtte (en kan også lage sin egen Bokashi bøtte, dette krever gode forhold som en skikkelig lufttett bøtte)</span><br />
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Fordelen med de ferdige bøttene med tappekran er at vi kan tappe av Bokashi veske og bruke det som tilskudd til plantene våre. Det skal vist også kunne bekjempe lus. Det må tynnes ut. </div>
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Les mer om dette på sidene til <a href="http://bokashinorge.no/hva-er-bokashi/" target="_blank">"Bokashi Norge"</a> .</div>
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Når bøtta er fylt opp med matavfall tilsatt Bokashi strø mellom lagene av nytt matavfall så skal den settes bort til gjæring i ca 14 dager, også her er temperaturen viktig. Bokashistrø er hvetekli innsatt med effektive mikroorganismer. Mikroorganimene er naturlige mikrober som setter igang en gjærings eller syningsprosess når det kommer i kontakt med organisk materiale. Dette er godt forklart på sidene til Bokashi Norge, så besøk siden og les mer der om Bokashi, kanskje du også blir fristet til å lage næringsrik jord av matrestene dine.</div>
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Neste steg er at det ferdige gjæra matavfallet vårt nå skal komme i kontakt med jord. Fremgangsmåten blir vist på sidene til Bokashi Norge. Det ligger også mange filmer på youtube.com/bokashi angående teamet. Vær nøye med temperaturen, det skjer ikke noe i jord fabrikken vår hvis temperaturen er for lav.</div>
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Jeg skal etter hvert prøve meg på en jordfabrikk inne. Når jeg skal til med det vil det komme et innlegg om det.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-36884781045332397042017-01-08T14:07:00.001-08:002017-01-08T14:13:36.794-08:0008.01.2017 Epledrikk<div style="text-align: center;">EPLEDRIKK</div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_64dd_8c28_6559_634e" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdexHm79euy7WpHca9ED-DMkObcEopkpGwO0g2nzOOhmTzVlfI2avwB3WZAiorI9BkpOtdDjpSUSTE87_eNBzf2kJ-D3SY6Av1q-1HMODL5YcmPHz7J_59qtNiDK0t-Q-f5eg-6F7FHAy/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_d1be_67d0_a4d8_d20a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sFGfLENr92XZ1CzyDtft3LzWrmDQqY7643gHalafOsZcwOkXLqvwT5Tn4jujIMW2nkLnWKcE5-YkPRv-jzkoOAyiS15TYYfF32oM9DzJYGwtsY8qQe_5iKrwqph3s0CfOhY3fcJWQoRF/" alt="" title="" tooltip="" style="width: 398px; height: auto;"></div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_eedf_5862_18fc_d8dc" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4C0C4ugTFkHMDzANJHYB19mMH0ih3OmG2PP4d7B1V6VtXBVB-eVsURyawIn2iluuHPc-ROwaNaMIWSNe5airW23hqVdws9FhWtFrheYzoGwm0_s6LjyTB_dBy3TJLPYZywtnXS2IMn-hn/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_a3c_92cf_5dd_9ba1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpCG6rxx-iP47c1d2egAtMLwe8jkTQU3g7FvZBTX5fsZib5mMAHyITbh2zjpB2ylSXXUsacUclFwNldrdKtbjYKyOhzljvbuMdBESCA5TIhErGfC25tP_j5HXJhzXuKebaPEXHY08VDiJ/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_ce1e_b906_1266_b0e1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nFRSVeowg0-mNF4Vz4o7B3D5szTjWKcoZ0o-9xGzB-xFgaaFhBqnSGYq8CMDUr9uc4F0tp0usftzWS-CELBwg-w-YQqB-dpmCTD8wR-kf2CVQauZc-tAv97YmYECIo7ojlKN_rvpJaUy/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;">Epledrikken har jeg laget med saftkokeren. Det er ca 5 kg epler pr koking.</div><div style="text-align: center;">Pr 4 l ferdig kokt saft blandet jeg inn 1200 dl sukker</div><div style="text-align: center;">1 sitron</div><div style="text-align: center;">1 stang kanel.</div><div style="text-align: center;">2 ts flytende atamon.</div><div style="text-align: center;"><br></div><div style="text-align: center;">Jeg måler opp avrent saft over i en egen kasserolle. Tilsetter sukker og safta fra 1 sitron. Sitron er en smaksak. Disse eplene var veldig søte. Jeg vil st det skal smake eplesaft og er litt forsiktig med sitron.</div><div style="text-align: center;">Kanelstanga ligger i fra jeg begynner og måle opp fra saftkokeren. Den tas ut før jeg tømmer safta på rene flasker. Jeg siler safta slik at den blir klar og fin.</div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-62052655182908096192016-12-06T14:50:00.001-08:002016-12-06T15:08:49.433-08:00Glutenfrie Krinalefser også kaldt nordlandslefse.<div style="text-align: center;">
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Det å lage glutenfrie Krinalefser som noen også kaller nordlanslefse. Det gikk veldig bra helt til jeg skulle bløte og smøre lefsene. Neste gang skal jeg bruke en sprayflaske med vann. Når de ble fuktet ramlet de veldig lett fra hverandre. Lefsene ble ihvertfall kjempe gode. Endelig får min sønn lefser til jul. Det neste glutenfrie prosjektet må bli møsbrømlefse.</div>
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Siden han ikke har melkealerigi brukte jeg kefir melk og kuttet ut edikk og melke erstatning stoffet. </div>
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I krininga bruke jeg både rømme, fløte og melk i tillegg tilsatte jeg også litt vaniljesukker. </div>
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Oppskrifta finner dere <a href="http://www.utenalt.com/2013/12/jeg-greide-det-krinalefse-uten-alt.html" target="_blank">HER.</a></div>
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<img alt="" id="id_88d2_cc5e_fc6f_d081" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBD4ARUJyGE95ht8eZKSaDqqZLE0aKAlieSIQyjQDPZEtSyPzo1ZoGuJGQJetVOeqPhabMcs_ocy4zAclVy6xlV1v4_gITN_m21_X9dKz8yeRPcMoQXaLN4YNNSHfGvbO_i9h9FdlgJZW/" style="height: auto; width: 398px;" title="" tooltip="" /> </div>
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Glutenfrie krinalefser klar for fryseren.</div>
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Renklippet og lefsa delt i 4 biter</div>
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En ferdig lefse klar til å renskjæres og deles i biter.</div>
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En ferdigsmurt lefse klar til bretting.</div>
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Jeg brukte en liten kost til å få bort litt overflødig mel før jeg </div>
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smurte lefsene.</div>
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<img alt="" id="id_ce6f_fdbd_8c06_1e65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6WrIKU5UoYmc5SRlFpzUoJxi_0WxOGcT0dKA5YxvsQ8VLGlzwnECrvIrnf0MrnImi-ZRUKHzor6OTfTa57wbpXgqp2JuAtJ3893mcXr61dYgkdJ9CX1Mb1plVFaQK-JNZXTeObNnyewi/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Jeg brukte et stekebrett beregnet til pizza for å steke krininga på. Siden brettet var litt for lite støttet jeg opp på en kantene. Jeg brukte grillen og varmluft til stekingen av krininga</div>
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Ferdig krinet lefse ( mønster laget med ei krine).</div>
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<img alt="" height="200" id="id_1e94_e52a_6e27_e738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8quldXSSOrknzUfJ9hyw3flm8WveVhTc0eNgfoZuytDvvHmqVLVrZAKRvmZwF4qU3xKWYJdspp_OjBDjuqRUyoWx0BnRwfbwUT8Yzu2068KU_rLt69OJdKne7wBNiS8rg2IBLjFhqmPSg/" style="height: auto; width: 392px;" title="" tooltip="" width="181" /> </div>
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Krine til å lage mønster med.</div>
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<img alt="" id="id_b18a_abda_77b2_d7c7" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rUekBmbZJsb2Ed_y7v9MZvIJ7GhXyUBXuAh6Y5lRe28mYKqQM8B0FrYBY1hGcRxLhox77qGS9YtcYJeGNvtCXVmLV0Y4vj64rDHgcIQx2ktoV5ZKFo9JVW2UfAFX64QqUkeXJH2HmS-U/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Vekta på emnene er 60 gram. Det er litt i minste laget, neste gang kommer jeg til å bruke emner på 70 gram</div>
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<img alt="" id="id_e812_4cc6_34c0_9452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtKGveUlPMrgWQakGQp2e26bq1zenoH8BoRjBSYqBTE2O-MEPvAwVL0rDfkfwIhsvDFppdXdhWUR_vc00NiRSVtaL3eyiC7q_lNjNVT8V_38jDPiluwMlJnDFbwivI5xJU5jd6hXp4ccv/" style="height: auto; width: 385px;" title="" tooltip="" /> </div>
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Steking på takka må være s lite som mulig 2-3 sekunder.</div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">Jeg baker ut på et eget bakeunderlag som er laget av seilduk. På kjevlet er det en tynn silkestrømpe som også gjør utbakingsjobben mye enklere. </span></div>
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<img alt="" id="id_5347_c010_9b46_cd1d" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1XdpQtKVXotrgLe_znol3H7qufkaJ1bUH80bzyIGPi7pte7xOfr6Cr_rxF-x7ougJ7M9g9iL3yVCMZyP3oDZfM_aoESd0Ym9d56xOnmbkBJxbzx5lGDKLL9y4lyZZflAsSuB447QxCJU/" style="height: auto; width: 392px;" title="" tooltip="" /> <span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><br /></span> </div>
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Godt med mel mellom de små levene så de ikke klistrer seg sammen. </div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com2tag:blogger.com,1999:blog-7861179497000643598.post-39225559041384365142016-12-04T01:25:00.001-08:002016-12-04T01:27:07.292-08:00Chilimarmelade<div>
I dag har jeg laget Chilimarmelade av egne nokså sterk chili. Plukket fra plantene mine nå på morgenen. Chilimarmeladen ble kjempe god.</div>
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<img alt="" id="id_d99_de9a_cef2_71e1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9CANV1rvE5KkiwK7PJWXttiMesE2vN0dYYbgOdFVOL64uwpqV7JYuYQ0CzC8jR9S9aSRuhYavaF-9anQAPHs8MExOYVM4A0m8jM3YqG-zYACzbGob0DCO_PcF4miftmQk0CvjPycqQdZL/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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<img alt="" id="id_5bbf_7d30_dd75_951d" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG03IX39hPncdtzclUE2nwKwPQIeULlHMLX-0Yh8bAsbMXWl5lwpiJLvDrddXLoCx9P-PEnarj3xaP-EbghrykbccPoFKkgqyCxxdX7YTiE9WEexMNqDphaHTSFsFJb4xgbC_zrEMmv-ub/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-898822175613448472016-10-31T13:22:00.000-07:002016-11-01T16:19:36.664-07:0031.10.2016 Høsting av gulrøtter på parsellen<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZoc3HyyrHZ9MpaB9DEOr7t1MRqzjGTKueEMtvycIWeOYLXDki-CS6-jGSCB9isk8O0IxzlSKwY6ZAT2_tncUVd_xL9fOTlE1cNR1mIgF-13TKBI7VwWdlqoqUny8_GmkzkxFEI4McHm1/s1600/14925482_10153865500266681_296069635755801516_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZoc3HyyrHZ9MpaB9DEOr7t1MRqzjGTKueEMtvycIWeOYLXDki-CS6-jGSCB9isk8O0IxzlSKwY6ZAT2_tncUVd_xL9fOTlE1cNR1mIgF-13TKBI7VwWdlqoqUny8_GmkzkxFEI4McHm1/s400/14925482_10153865500266681_296069635755801516_n.jpg" width="400" /></a></div>
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Da er 50 kg gulrøtter høstet fra parsellen her i Bodø. Jeg har hatt et prosjekt i år med å legge på gressklipp. Jeg startet med dette så snart jeg kunne se noen spirer. Jeg startet med å legge det med litt avstand til plantene. Etter hvert som de vokste til var jeg ikke så nøye på det. Første gang jeg la på gress tok jeg en skikkelig nøye rensking av ugress. Jeg har ikke vannet etter at gresset ble lagt på, jeg har ikke rensket bort et eneste ugress. For meg har dette vært en utrolig besparelse av tid. Det har holdt seg gjevt fuktig hele sommeren. Jeg har lagt på nytt gress mange ganger. Det gresset jeg startet med er blitt til jord. Det har ikke vært noe angrep av gulrot flue. Toppen 5 ødelagte gulrøtter av en avling på over 50 kg. Jeg er kjempe fornøyd. Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-84458051953827917392016-10-14T14:49:00.001-07:002016-10-14T14:49:14.402-07:0014.10.2016 Kantareller<img id="id_af4c_ad56_4dfc_3b46" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZxSIVPgP-mFdvbsyN9B8ZeAyq3KDNdlpSJuiG-3IpDCfTCnuTZxsKtLZBNvps7hPAegH3rUsES_Ysi77bXaJMyoOHjh2peEbuGBKDelXTBKQA3tPviYSpohNSyGv3FHVbGrsHo3NXSLz/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <div><br></div><div><img id="id_21a1_53ec_a407_fe5a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_VT7llirGwgoGIBeHxmpZp1TmlGp5ecgeLm5NyZfL3gMMcjHC3ViKhpXD1OTdQq4EcSYtPT3R_5OK14toIFMrZ0n1TyVsjSzTPEQpSctjVyNUoFCyidzMgFwtuYmDAhLtOZNpsFND_1q/" alt="" title="" tooltip="" style="width: 388px; height: auto;"> <br></div><div><br></div><div><img id="id_9bfb_9db4_3ff_ed28" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs42tSY7An-BmPIJ32cOmiP76yOnGQ2cqnHbIkM2dOlp3akQgGp18cGU_uKGdGecbc1VBfSA3w38zPrjdOUX8dXk4natv4vElf5pJzPy-QGyxIr-J4uxSsDtubC4SEORsf1r1oS6roV-x/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div><br></div><div>I dag har de siste Kantarellene blitt tørket. Jeg er litt skeptisk til om dette blir like bra som de jeg varmer og forvellet for deretter fryse de i passe posjoner. Jeg har aldri brukt tørket sopp. Det tar liten plass. Så det her blir spennende. Hvis noen har noen tips så skriv en kommentar til innlegget mitt her.</div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-72298521644970724892016-10-13T13:08:00.001-07:002016-10-13T13:11:52.610-07:0013.10 2016 Brunduftpiggsopp<img id="id_5e8_6255_8d1e_882a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1O4F7tgYPhhJOyQoiPjn_PM64EzTphb-JUFClO7hegd26SxDpsLL6LhwbrTCmI0KjVTnh5MYWFiF6AFfh3QcKg_ADLfQG49YZEjBYJvLPAsRogc-Dgbc9klwkBvSA_vrNwzRjfcUIwPu/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <div><br></div><div><img id="id_ecaa_a288_ab21_6001" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uXvtPOdeWZIWGKH7e96VNt2-3qq2VSK3rvVeKqi1kypAwYG8KinhRPTJH8PpoM2H2Ez5f6ZXb3_sX7eSF-_geyNow4JxWGs3eXR-5dXbC4x9xDoA0roT5HZy3jYtLawFHuI1v2VKgkiu/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div><br></div><div><img id="id_56e5_2313_6ed9_851a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAc9KnMCVS0eH63r14MW4NvAaE4K9or6lAfLGdPSVthQ7G6mW85j4PGsVI7KD34XR1t5SHQjfH70p5cZy9uQpB5Y34N3b8faa2C4T_wGeC3PFNK2Nl9rHRC51PnA0Btj9KKslGJJeIlNhT/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div><br></div><div><img id="id_87cc_5d89_f9ec_a047" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYyfB3rjtsvQRgz6EYug8WkNHT-ptfcHA2UW2JeX-AvcLpBg7-hqm-sLw4lzZSQLNhycAcRGZ-AxiNSLSSJvdGCIzuXo1agmx6ikV6UEIbimsVF4yFgAfSyJIvb0c3RwokaFOYSP-aQQA/" alt="" title="" tooltip="" style="width: 399px; height: auto;"> <br></div><div><br></div><div><img id="id_5935_c52_dce8_95f3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZMqrmSrRTk_-y8q0xmyBf84h9z69yKmfN5Z1KcvdyYrSrfbavUOdMGvBImnaBpBSM4FLXmbHXLFY8MQ5daJHJpA0HsY_voghnG_djSgTDBMyvqQFmYKVYmWChmaf4GtITzXRdZiR18SF/" alt="" title="" tooltip="" style="width: 387px; height: auto;"> <br></div><div><br></div><div style="text-align: center;">Det er ikke så vanskelig å kjenne igjen brunduftpiggsopp. Det lukter nesten som anis. Det blir spennende om jeg får frem blå toner på garnet som jeg skal farge med denne soppen. Jeg har endlig klart å tørke all soppen med den nye dehydratoren.</div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-86305233382877826352016-10-10T10:30:00.001-07:002016-10-10T11:38:24.366-07:0010.10.2016 Sopptørker (dehydrator)<div style="text-align: center;">
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Etter å ha sett litt på facebook og fått noen råd ente jeg opp med å kjøpe en sopptørker (dehydrator) fra XXL. Den er av merket OBH Nordica. Kurvene var litt større enn de andre rimeligere. </div>
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Første prøving blir med chili fra egne planter. Chilisorten kommer fra Gården til min Svigerdatter i Thailand. Det er hennes bestemor som ordnet med store mender til meg da vi var der i 2013. Jeg plantet noen frø fra chilien jeg fikk med meg. Den er utrolig sterk.</div>
Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-52136574820482864202016-10-08T14:21:00.001-07:002016-10-10T04:13:11.464-07:007-8.10.2016 Garnfarging med sopp gjennom Saltens Naturlag<div style="text-align: center;">
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Her er resultatet under veis i fargingen med sopp. Dette er bare utrolig moro og lærerikt. Soppene vi har brukt i dag er Shaga (kreftkjuke), Blodrød kaneldlørsopp, Kanelkjuke, Fløyelspiggsopp, Gulrandkjuke og Rørlaget fra Steinsopp</div>
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Slik så garnet vårt ut før de ble farget. Her beiser vi garnet slik at fargene skal feste seg til garnet.</div>
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Nøyaktig beregning på sopp og garn er viktig.</div>
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<img alt="" id="id_ca8a_bbdc_58b5_8a73" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a_Otm-pVT7U8si5LV_WgXtkoWsUpXsxtTyhiDwyg4ZZUCmZbwqXMnolifwdii9ItWEwKRkNJ-NRwI1MxH_mZ38tixvOmGLCQ7b1GWGCyj84rs1rwpqjh9YeCUUMcaQOvpEA-a6T0RvSb/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Siling av sopp</div>
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Fargebadene kan gi sterke farger hvis vi søler, så det er viktig å dekke godt til.</div>
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<img alt="" id="id_5ee2_3f8c_5910_50af" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdze8PlzoIDAoYAiqQn6F4b5MraBSTI1cySHcZA_qw7937bGumWnlUHLU_OyX4Jz-k7Zt7KG6GrV6JjccCzH5eHGmu6eUminSVVSaSYaLS13O7OK13btuwdSdwN-ilScr_HJT2bjoZWa8C/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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En liten titt på garnet under veis. Er det ikke lekkert? I dette fargebadet er det brukt "Blodrød kanelslørsopp". Garnet er beiset med Alun, Tinn, Jern og ubeiset.</div>
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Det blir utrolig flotte lilla toner i fargebad med Kanelkjuke. </div>
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Fargebad av Sandsopp.</div>
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Vi måler PH, da litt salmiakk kan gi store forandringer i fargene. </div>
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<img alt="" id="id_c109_bb7c_edca_f548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqIn7Mj0RhUXmV4AJ2C90J-25iiL_odqa6u5MFzDjqpjbLuCysxL2XVYZQehMHE3e850RDJa4FULoPU3Iz_8_TYjvLo6y3YLNEz1SotdkEUmug4bu9NVG6Bs7XUlh1F7DzGRjtfU4Ze6k/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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PH papir</div>
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<img alt="" id="id_d02_cc6e_b0e6_4035" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVOKrqpt_i82TAeRg6eHA0rj6kK8KDPW32oo9YG2TpWGpGw9LZF8OgDjlcPuGL9sxWnELrbi-SZ3U5YLVioDnKgfTWwwSQOgc1WB8pXpjkjWg27LM91AXbi0GbutPLpy1ieAAD3wSM1eT/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Vi lager fargekart i felleskap.</div>
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<img alt="" id="id_9fc7_7374_8bc_cc98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tqsWbMnpl77ghMfXUfJKEk9ZK398sCJ4mcNa_ZE_gLxlZDgDWz5VpWuznzdv_45sjKTUfw6IjOXUU4r7z4AuNYEwF-amKJKhHMoOGyzNYJQ9ZahoCJ6z8dFPdl9vILkeOUO_Gtggvxdo/" style="height: auto; width: 390px;" title="" tooltip="" /> </div>
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Ferdig farget garn fra Kanelkjuke. Vi hadde litt lite sopp, så med mere sopp eller mindre garn ville det blitt mere lilla farge i garnet.</div>
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<img alt="" id="id_d88c_f855_dfaf_37a6" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhZlSWpCpMWQoPz2YVZmwXDNLQByBQdyxweMML99hiIIzDRHY2iY5hfrfbjQLrVpFPU9OfMxXm_9c2D7bnnnWoRphZxD5aQUV7ko8ascp7oGlIZk0ZareJz7NLfeC9sejJsI7uSC-XALC/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Vi hadde loddtrekning og sto i kø for å velge garn. </div>
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<img alt="" id="id_e728_c600_b972_444a" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmN34G4sa_adTuIlgiV1x5Gg9dkMwPBZfcuAoVSQzzvKu98ebs13xPrce8v5BkPHUjUicuK63M_6JtAeNG0Q3MJKbqPwFPG1soXk67HV5qtaJt41-TcmqofSQYIOkL_JFhQd0Lv6Jyq5L/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Her er garnet vi endte opp med.</div>
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<img alt="" id="id_dfb6_67f8_3d_7359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YPIYxSwl4vPBLZP51_HpW9T2f_1MzJv_TOyMc-msvFVWCiYJbofw3_zagckHaqgByq6p0X58c5at1lfYEqd4Pese2E-LEbJxi8Cx9647NB_uD0V2ti4jrApWeolf3sC8srn1Nh0YVQ49/" style="height: auto; width: 392px;" title="" tooltip="" /> </div>
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Jeg er glad i farger, så dette ble min fangst.</div>
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Vi laget fargekart som vi senere kan ordne slik vi vil ha de. </div>
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Fellessamling hvor vi stolte og slitne viser frem resultatet fra helga.</div>
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Vi er alle kjempe fornøyde. nå er det bare å vente på neste soppsesong. </div>
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Det tar litt tid å samle nok sopp.<br />
En stor takk til kursleder Thyra Solem og Saltens Naturlag som la alt så greit til rette for oss.</div>
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Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-66325115018406139692016-09-19T23:03:00.001-07:002016-09-19T23:03:29.098-07:0020.09.2016 Samling av frø<div style="text-align: center;"><img id="id_bb94_feb1_efe2_18f0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLHq4-yCjaSeEu49vMD5b0FR69fUHKXe839ZsnSgAdn-dih4Y_pxBuAGi04YqNtuVHdwOyHi840icn2yAW3A7EXhG2ey686kloTLEyYH3T3ZylUONho2NZQVplzxu1QNPZruoHDTLaVF8/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;">En fin samling frø av en utrolig fin lilla akeleie. Får bare håpe den ikke skifter farge. Det er en flott tid der det bugner av frø. Det er litt vansklig å begrense seg.</div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-21306085732905735332016-09-16T13:50:00.001-07:002016-09-16T13:50:34.608-07:0016.09.2016 Kantareller<div style="text-align: center;"><img id="id_f2e3_c208_6f86_1bbb" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgDz5tKdjrvtiDwJjKNCbyiRYBCvwAu4ton_08k9DUC82rg53cgcX6AqyaubBF-75x3MM-e9wyLtKyykxK_kKUufr3qIyHN8w56Rt892sO68Z52qr4QTj5-MSyGOyTw8or6gH3Lz7PT12/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;">Når det blir høst og bladene faller av er det ikke så lett å finne Kantareller mellom mose og alle de gule bladene.</div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0tag:blogger.com,1999:blog-7861179497000643598.post-58497642378940424912016-09-12T23:35:00.001-07:002016-09-12T23:35:25.093-07:0013.09.2016 Forvelling av sukkererter<div style="text-align: center;"><img id="id_6c5b_2a86_1b05_fcb9" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOlkIn90SNT2iHuxc1ZNP_kBOpzpnQgiLFYTX6oMdtMS4BIo23RntqZVuHsfZW3XHFxGvsu6f2Ss7QnfQdtLc_f9Kh7rCr_nF0DLhNMiNLvr9iOGRh8vt4bO2zp1dvdYPjCAByAsZEP7d/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;">1.8 kg sukkererter er forvellet og pakket. Forvellet i 2 min og kjølet ned med isbiter i vann. </div><div style="text-align: center;"><br></div><div style="text-align: center;"><img id="id_fd8f_20f1_83dc_da9f" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9-F_szeyFTlDkf96HgjKteCL7-8j1_A8mpzF6-pqcKMYcFjnbD6CJ1CEZx2Wgu2GBoslnKg-zOsBC6dZRtVCRkrbmILwvtmi2CzKNN5eIxuLtHGnSCqNLFYOX9JTLBnLi3pN8mwjeC7m/" alt="" title="" tooltip="" style="width: 392px; height: auto;"> <br></div><div style="text-align: center;"><br></div><div style="text-align: center;">Denne boken fikk jeg av min mor da jeg var bare 24 år som begynner å bli flere tiår siden, tiden går fort. Den er i bruk hele året. </div>Elisabeth Bråthenhttp://www.blogger.com/profile/04651879644832746574noreply@blogger.com0