{"id":53,"date":"2011-04-16T22:58:00","date_gmt":"2011-04-16T22:58:00","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=53"},"modified":"2012-11-11T22:18:47","modified_gmt":"2012-11-11T22:18:47","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=53","title":{"rendered":"Moussaka"},"content":{"rendered":"

For lenge lenge siden laget jeg Moussaka, da n\u00e5r interrailturen til Hellas var friskt i minnet! <\/span><\/span>N\u00e5 smakte det veldig godt og ungdommene i huset var forn\u00f8yd. <\/span><\/p>\n

Auberginbiter kan evt erstattes med poteter. <\/span><\/div>\n
Oppskriften er et resultat etter \u00e5 ha gjort et netts\u00f8k og satt sammen flere oppskrifter.<\/span><\/div>\n
<\/div>\n
ca 750 g Auberginer<\/span><\/span><\/div>\n
Skrell auberginene med osteh\u00f8vel og skj\u00e6r de i 1\/2cm tykke skiver p\u00e5 langs.<\/span><\/span><\/div>\n
Legg de p\u00e5 et matpapir og ha p\u00e5 rikelig med salt.<\/span><\/span><\/div>\n
La de st\u00e5 til de har svettet godt, skyll de under kalt vann og t\u00f8rk med t\u00f8rkerull.<\/span><\/span>
\n<\/span><\/span><\/div>\n
Kj\u00f8ttsaus:<\/span><\/span><\/div>\n
750 karbonadedeig (noe lammekj\u00f8ttdeig er godt)<\/span><\/span><\/div>\n
1 ss olje<\/span><\/span><\/div>\n
2 l\u00f8k<\/span><\/span><\/div>\n
1,5 dl tomatpure<\/span><\/span><\/div>\n
1,5 dl vann<\/span><\/span><\/div>\n
1 gr\u00f8nn paprika<\/span><\/span><\/div>\n
2 ts salt<\/span><\/span><\/div>\n
1\/2 ts pepper<\/span><\/span><\/div>\n
1 ss frisk timian<\/span><\/span><\/div>\n
3 fedd hvitl\u00f8k<\/span><\/span><\/div>\n
1 ts kanel<\/span><\/span><\/div>\n
evt kruspersille<\/span><\/span><\/div>\n
Varm oljen og stek hakket l\u00f8k, tilsett kj\u00f8ttdeigen n\u00e5r l\u00f8ken er blank og stek.<\/span><\/span><\/div>\n
Bland hvitl\u00f8k, tomatpure, vann, paprika, hakket persille og krydder og la<\/span><\/span><\/div>\n
kj\u00f8ttr\u00f8ren surre under lokk i ca 10 minutter.<\/span><\/span><\/div>\n
Ostesaus:<\/span><\/span><\/div>\n
3 dl melk<\/span><\/span><\/div>\n
2 ss sm\u00f8r<\/span><\/span><\/div>\n
1 ss maisenna, r\u00f8rt ut i 1 dl melk<\/span><\/span><\/div>\n
1,5 dl youghurt naturel<\/span><\/span><\/div>\n
2 egg<\/span><\/span><\/div>\n
1 ts salt<\/span><\/span><\/div>\n
3 dl revet gul ost<\/span><\/span><\/div>\n
1 knivsodd muskatn\u00f8tt revet<\/span><\/span><\/div>\n
Varm melken sammen med sm\u00f8r.<\/span><\/span><\/div>\n
R\u00f8r maisenna godt ut i melken og tilsett den varme melken <\/span><\/span><\/div>\n
og la koke i 1 minutt <\/span><\/span>under omr\u00f8ring.<\/span><\/div>\n
Trekk kjelen av plata og tilsett youghurt og egg.<\/span><\/span><\/div>\n
R\u00f8r det godt inn og pass p\u00e5 at det ikke koker n\u00e5.<\/span><\/span><\/div>\n
Bland i revet ost og smak til med salt.<\/span><\/span><\/div>\n
<\/div>\n
Legg auberginer i bunnen av en form ca 28x35cm.<\/span><\/span><\/div>\n
Hell p\u00e5 kj\u00f8ttsaus og s\u00e5 ostesaus.<\/span><\/span><\/div>\n
Legg p\u00e5 et lag auberginer til, deretter kj\u00f8ttsaus og dekk s\u00e5 med ostesaus.<\/span><\/span><\/div>\n
Ha over aluminiumsfolie og stek p\u00e5 220 grader i 25 minutter.<\/span><\/span><\/div>\n
Ta av folien og stek videre i ca 25 minutter til.<\/span><\/span><\/div>\n
<\/span><\/span><\/div>\n
Serveres med br\u00f8d og gresk salat.<\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

For lenge lenge siden laget jeg Moussaka, da n\u00e5r interrailturen til Hellas var friskt i minnet! N\u00e5 smakte det veldig godt og ungdommene i huset var forn\u00f8yd. Auberginbiter… Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[3,18],"tags":[],"class_list":["post-53","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glutenfri","category-kjott"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53"}],"version-history":[{"count":2,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/53\/revisions"}],"predecessor-version":[{"id":709,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/53\/revisions\/709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/710"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}