tag:blogger.com,1999:blog-88836735917448120112012-02-10T15:52:21.949+01:00Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.comBlogger347125tag:blogger.com,1999:blog-8883673591744812011.post-5104994594985692112012-02-10T15:41:00.000+01:002012-02-10T15:51:58.272+01:002012-02-10T15:51:58.272+01:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-2CSHSqwG5UU/TzUvD5xv-lI/AAAAAAAABpM/AubJSc-I4uE/s1600/bild-718272.JPG"><img src="http://2.bp.blogspot.com/-2CSHSqwG5UU/TzUvD5xv-lI/AAAAAAAABpM/AubJSc-I4uE/s320/bild-718272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707519846857570898" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-510499459498569211?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/21DvcZQT0zvFVbgA8sYWBkJ6cPw/0/da"><img src="http://feedads.g.doubleclick.net/~a/21DvcZQT0zvFVbgA8sYWBkJ6cPw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/21DvcZQT0zvFVbgA8sYWBkJ6cPw/1/da"><img src="http://feedads.g.doubleclick.net/~a/21DvcZQT0zvFVbgA8sYWBkJ6cPw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/vJeUX6LNQNc" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/02/delagarforratt.htmltag:blogger.com,1999:blog-8883673591744812011.post-15682095646714168542012-02-10T15:39:00.000+01:002012-02-10T15:52:22.001+01:002012-02-10T15:52:22.001+01:00<p class="mobile-photo"><a href="http://3.bp.blogspot.com/-uRGXgk2qEAM/TzUvJ7BUOiI/AAAAAAAABpY/n3nE63m5-lo/s1600/bild-742013.JPG"><img src="http://3.bp.blogspot.com/-uRGXgk2qEAM/TzUvJ7BUOiI/AAAAAAAABpY/n3nE63m5-lo/s320/bild-742013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707519950270511650" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-1568209564671416854?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/6mKljGeojINqJegT9w-JEvEjnCs/0/da"><img src="http://feedads.g.doubleclick.net/~a/6mKljGeojINqJegT9w-JEvEjnCs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/6mKljGeojINqJegT9w-JEvEjnCs/1/da"><img src="http://feedads.g.doubleclick.net/~a/6mKljGeojINqJegT9w-JEvEjnCs/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/qH9cJrcsGmw" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/02/my-precious.htmltag:blogger.com,1999:blog-8883673591744812011.post-4319348042514558372012-02-10T15:27:00.000+01:002012-02-10T15:29:24.558+01:002012-02-10T15:29:24.558+01:00<p class="mobile-photo"><a href="http://3.bp.blogspot.com/-BV1GWx7f-YY/TzUpxQq2eMI/AAAAAAAABpA/BUJWfeh8Xj8/s1600/bild-764559.JPG"><img src="http://3.bp.blogspot.com/-BV1GWx7f-YY/TzUpxQq2eMI/AAAAAAAABpA/BUJWfeh8Xj8/s320/bild-764559.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707514029026998466" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-431934804251455837?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/MBoe__pTA5WeO5VpO5tbFDcS9MA/0/da"><img src="http://feedads.g.doubleclick.net/~a/MBoe__pTA5WeO5VpO5tbFDcS9MA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/MBoe__pTA5WeO5VpO5tbFDcS9MA/1/da"><img src="http://feedads.g.doubleclick.net/~a/MBoe__pTA5WeO5VpO5tbFDcS9MA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/8U3ribTJXG0" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/02/kallrokt-lax-med-pepparotsgradde-och.htmltag:blogger.com,1999:blog-8883673591744812011.post-24194665675940631782012-02-10T15:26:00.001+01:002012-02-10T15:26:54.035+01:002012-02-10T15:26:54.035+01:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-slriNXl0ZBw/TzUpL2vfqgI/AAAAAAAABo0/HLTuvH0fxZM/s1600/bild-714036.JPG"><img src="http://2.bp.blogspot.com/-slriNXl0ZBw/TzUpL2vfqgI/AAAAAAAABo0/HLTuvH0fxZM/s320/bild-714036.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5707513386411993602" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-2419466567594063178?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/OR75V2Gb8nIz6LB4-PuUTNTTois/0/da"><img src="http://feedads.g.doubleclick.net/~a/OR75V2Gb8nIz6LB4-PuUTNTTois/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/OR75V2Gb8nIz6LB4-PuUTNTTois/1/da"><img src="http://feedads.g.doubleclick.net/~a/OR75V2Gb8nIz6LB4-PuUTNTTois/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/BUI0TmgDomE" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/02/vit-och-mork-chokladmousse-med-hallon.htmltag:blogger.com,1999:blog-8883673591744812011.post-18031629742317103682012-01-23T20:44:00.001+01:002012-01-23T20:44:07.547+01:002012-01-23T20:44:07.547+01:00H&#228;r kommer ett recept p&#229; gudomliga musslor med en gudomlig &#246;l!<p>Detta beh&#246;vs:<p>1 msk matolja<br>1/2 gul l&#246;k<br>1 stor vitl&#246;ksklyfta<br>1 msk finhackad f&#228;rsk f&#228;nk&#229;l<br>1 dl finhackad persilja<br>1 n&#228;t med bl&#229;musslor<br>1/2 fl Wisby kloster&#246;l<br>Havssalt och nymalen vitpeppar<br>2,5 dl vispgr&#228;dde<p>G&#246;r s&#229; h&#228;r:<p>Finhacka l&#246;ken och vitl&#246;ken.<br>Tv&#228;tta musslorna under rinnande vatten, och dra bort allt &quot;sk&#228;gg&quot;. Kasta de musslor som &#228;r krossade.<br>Hetta upp oljan i en stor kastrull. Svetta l&#246;ken,vitl&#246;ken och f&#228;nk&#229;len i oljan, den ska bli mjuk men inte f&#229; f&#228;rg. H&#228;ll i musslorna och slunga runt med l&#246;ken, h&#228;ll i &#246;len och l&#229;t &#229;nga under lock tills musslorna &#246;ppnat sig. Skaka kastrullen under tiden s&#229; allt blandas. Lyft ur musslorna i en bunke. Tills&#228;tt gr&#228;dden i spadet, koka ihop n&#229;gra minuter. Smaka av med salt och peppar.<br>V&#228;nd ned musslorna och den hackade persiljan. Servera med nybakt br&#246;d och en k&#228;llarsval Wisby Kloster...<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-1803162974231710368?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/JUVJPWD51rvLJmCu2nKIl3IBFRY/0/da"><img src="http://feedads.g.doubleclick.net/~a/JUVJPWD51rvLJmCu2nKIl3IBFRY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/JUVJPWD51rvLJmCu2nKIl3IBFRY/1/da"><img src="http://feedads.g.doubleclick.net/~a/JUVJPWD51rvLJmCu2nKIl3IBFRY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/M7KJhkxGsCU" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/wisby-kloster-musslor.htmltag:blogger.com,1999:blog-8883673591744812011.post-17426100894672638892012-01-23T20:41:00.001+01:002012-01-23T20:41:22.396+01:002012-01-23T20:41:22.396+01:00<p class="mobile-photo"><a href="http://4.bp.blogspot.com/-gWR5BZG2dA4/Tx234gLugTI/AAAAAAAABoQ/ouEky9lvFT8/s1600/bild-782397.JPG"><img src="http://4.bp.blogspot.com/-gWR5BZG2dA4/Tx234gLugTI/AAAAAAAABoQ/ouEky9lvFT8/s320/bild-782397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700914884660592946" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-1742610089467263889?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/MVjLqSdxUVYZZNxPLFK2nRn2rFo/0/da"><img src="http://feedads.g.doubleclick.net/~a/MVjLqSdxUVYZZNxPLFK2nRn2rFo/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/MVjLqSdxUVYZZNxPLFK2nRn2rFo/1/da"><img src="http://feedads.g.doubleclick.net/~a/MVjLqSdxUVYZZNxPLFK2nRn2rFo/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/FY99NyHlO8g" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/musslor-med-wisby-kloster-ol.htmltag:blogger.com,1999:blog-8883673591744812011.post-23432613350451828982012-01-23T15:11:00.001+01:002012-01-23T15:11:28.589+01:002012-01-23T15:11:28.589+01:00H&#228;r kommer ett recept p&#229; en god gryta!<p>Boeuf Carbonade Flamande<p>4 port.<p>4 chalottenl&#246;kar<br>50 g sm&#246;r<br>900 g grytbitar av n&#246;t<br>salt/sv.peppar<br>1 stor nypa koriander<br>2 kvistar timjan<br>1 liter Liefmans Goudenband<br>2 msk mj&#246;l<br>( 1 msk dijon)<br>Fr&#228;s p&#229; l&#246;karna hackade.<br>Tills&#228;tt k&#246;ttet och bryn i ca 5 min.<br>krydda med salt peppar koriander timjan<br>H&#228;ll p&#229; &#246;l s&#229; det t&#228;cker<br>Sjuda i en och en halv timme<p>Ta upp k&#246;ttet med h&#229;lslev<br>Sila s&#229;sen h&#228;ll tillbaks i grytan<br>Red med med mj&#246;l tills&#228;tt dijon<br>Sjud tills s&#229;sen tjocknar.<br>L&#228;gg i k&#246;ttet , koka upp.<br>Servera med pommes frites.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-2343261335045182898?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/ct2l5PcMeWG78j951wFTRFVU8Vk/0/da"><img src="http://feedads.g.doubleclick.net/~a/ct2l5PcMeWG78j951wFTRFVU8Vk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ct2l5PcMeWG78j951wFTRFVU8Vk/1/da"><img src="http://feedads.g.doubleclick.net/~a/ct2l5PcMeWG78j951wFTRFVU8Vk/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/H5zQgXt2wLM" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/boeuf-flamande-recept.htmltag:blogger.com,1999:blog-8883673591744812011.post-72134130102366535752012-01-21T23:30:00.001+01:002012-01-21T23:30:20.564+01:002012-01-21T23:30:20.564+01:00Laxkuber i Tandoori doftande tomats&#229;s Recept f&#246;r 4 pers<p><br>700-800 g laxfil&#233; ben och skinnfri<br>2-3 msk matolja<br>2 st chalottenl&#246;kar<br>2 st vitl&#246;ks klyftor<br>2 st v&#229;rl&#246;kar/salladsl&#246;kar<br>2 msk Tandooripulver<br>2 dl vitt vin/matlagningsvin<br>2-3 msk flytande honung<br>4-5 dl tomatjuice<p>G&#246;r s&#229; h&#228;r :<br>T&#228;rna laxen i 3 x 3 cm kuber, skala och strimla l&#246;ken. Hetta upp lite olja i en panna fr&#228;s p&#229; l&#246;ken och Tandoorikryddan i ett par minuter. Tills&#228;tt sedan lax kuberna och bryn dem runt om p&#229; h&#246;g v&#228;rme. Tills&#228;tt vinet och tomatjuicen, och l&#229;t koka ihop. Smaks&#228;tt med honungen och servera g&#228;rna med lite ris och Naanbr&#246;d.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-7213413010236653575?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/I-lgmygD4lHAVJ0pImewhpGiOPg/0/da"><img src="http://feedads.g.doubleclick.net/~a/I-lgmygD4lHAVJ0pImewhpGiOPg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/I-lgmygD4lHAVJ0pImewhpGiOPg/1/da"><img src="http://feedads.g.doubleclick.net/~a/I-lgmygD4lHAVJ0pImewhpGiOPg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/mFaYpjtbdj0" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/tandoorilax.htmltag:blogger.com,1999:blog-8883673591744812011.post-49808196680941003992012-01-21T23:09:00.001+01:002012-01-21T23:09:28.093+01:002012-01-21T23:09:28.093+01:00Thail&#228;ndska fishcakes med Sweet chilli &amp; Jordn&#246;tss&#229;s<p>500 g vit fisk hackad<br>1 msk red curry paste<br>1/2 cup gr&#246;na b&#246;nor<br>3 msk limeblad<br>1 tsk salt<br>1 tsk socker<br>3 cups olja<p>G&#246;r s&#229; h&#228;r :<br>Blanda alla ingredienser i en bunke. Hetta upp oljan i en wokpanna och forma f&#228;rsen till sm&#229; &quot;biffar&quot;. Fritera biffarna gyllen bruna i den heta oljan. L&#228;gg &#246;ver p&#229; ett hush&#229;llspapper s&#229; att &#246;verfl&#246;digt fett droppar av. Servera med dips&#229;sen och ev. jasmin ris.<p>Peanut Sweet Chilli Sauce<br>0,6 dl skivad chalotten l&#246;k<br>1,25 dl malda jordn&#246;tter<br>4 gurkor <br>2 challoten l&#246;kar<br>1 chilli <br>1/3 cup vin&#228;ger<br>2 tsk socker<br>1/2 tsk salt<br>1 msk hackad koriander<p>G&#246;r s&#229; h&#228;r : Koka upp vatten, salt, socker och vin&#228;ger i en kastrull och l&#229;t koka i 2-3 minuter. Dra av kastrullen och h&#228;ll lagen i en sk&#229;l. Tills&#228;tt resten av ingredienserna och r&#246;r om. Servera med de ljumna fiskbollarna.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-4980819668094100399?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/XnU4bYPXlV5jxT8I17r9hs9lfMc/0/da"><img src="http://feedads.g.doubleclick.net/~a/XnU4bYPXlV5jxT8I17r9hs9lfMc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/XnU4bYPXlV5jxT8I17r9hs9lfMc/1/da"><img src="http://feedads.g.doubleclick.net/~a/XnU4bYPXlV5jxT8I17r9hs9lfMc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/k7BhpowCHTU" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/thai-fishcakes.htmltag:blogger.com,1999:blog-8883673591744812011.post-51847999396176022282012-01-19T12:09:00.000+01:002012-01-19T14:10:35.019+01:002012-01-19T14:10:35.019+01:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-fvXZcHfdrfk/TxgWS3aYj5I/AAAAAAAABn4/p3Y0IjjnMCo/s1600/bild-735020.JPG"><img src="http://2.bp.blogspot.com/-fvXZcHfdrfk/TxgWS3aYj5I/AAAAAAAABn4/p3Y0IjjnMCo/s320/bild-735020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5699329841805430674" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-5184799939617602228?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/qEG6moBkupmL3XjTi3GmPha7E1E/0/da"><img src="http://feedads.g.doubleclick.net/~a/qEG6moBkupmL3XjTi3GmPha7E1E/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qEG6moBkupmL3XjTi3GmPha7E1E/1/da"><img src="http://feedads.g.doubleclick.net/~a/qEG6moBkupmL3XjTi3GmPha7E1E/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/DtjT4F7tdiw" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/smorstekt-pilgrimsmussla-med-rostad.htmltag:blogger.com,1999:blog-8883673591744812011.post-20798778669827496262012-01-17T21:03:00.001+01:002012-01-17T21:03:29.720+01:002012-01-17T21:03:29.720+01:00<p class="mobile-photo"><a href="http://1.bp.blogspot.com/-Slpo9VXtQNo/TxXUEgYrM7I/AAAAAAAABns/7bc8F1awqK0/s1600/bild-709721.JPG"><img src="http://1.bp.blogspot.com/-Slpo9VXtQNo/TxXUEgYrM7I/AAAAAAAABns/7bc8F1awqK0/s320/bild-709721.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5698694077385225138" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-2079877866982749626?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/KnavNkS_l5V5hL4rARLtKQu3okU/0/da"><img src="http://feedads.g.doubleclick.net/~a/KnavNkS_l5V5hL4rARLtKQu3okU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/KnavNkS_l5V5hL4rARLtKQu3okU/1/da"><img src="http://feedads.g.doubleclick.net/~a/KnavNkS_l5V5hL4rARLtKQu3okU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/oOM2CHBGCNg" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com1http://scubachef.blogspot.com/2012/01/surdeg_17.htmltag:blogger.com,1999:blog-8883673591744812011.post-60493945979392876892012-01-17T14:37:00.000+01:002012-01-17T20:57:36.443+01:002012-01-17T20:57:36.443+01:00Här ligger min surdeg som jag startade för 2 somrar sen :(<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-6049394597939287689?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/yzr8fq4FhXyG2hEFnsJbGk_9Vqg/0/da"><img src="http://feedads.g.doubleclick.net/~a/yzr8fq4FhXyG2hEFnsJbGk_9Vqg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/yzr8fq4FhXyG2hEFnsJbGk_9Vqg/1/da"><img src="http://feedads.g.doubleclick.net/~a/yzr8fq4FhXyG2hEFnsJbGk_9Vqg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/eKTJedxdoTY" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/surdeg.htmltag:blogger.com,1999:blog-8883673591744812011.post-19400402847701889602012-01-15T12:38:00.001+01:002012-01-15T12:38:57.143+01:002012-01-15T12:38:57.143+01:00Mc Allens dr&#246;m<p><br>Detta beh&#246;vs:<p>Pajdeg<p>* 1 dl vetemj&#246;l<br>* 1 dl grahamsmj&#246;l<br>* 1 dl havregryn<br>* 1/2 dl socker<br>* 100 g sm&#228;lt sm&#246;r<p>Fyllning<p>* 4 gelatinblad<br>* 1 dl starkt kaffe<br>* 1/2 dl whisky<br>* 2 &#228;gg<br>* 3/4 dl socker<br>* 1 1/2 vispgr&#228;dde<br>* Blockchoklad till gn.<p>G&#246;r s&#229; h&#228;r:<p>* Blanda alla torra ingredienser till paj degen.<br>* Tills&#228;tt sm&#246;ret och tryck ut blandningen i en pajform.<br>* Gr&#228;dda 200-225 grader i 10-15 minuter, l&#229;t svalna.<br>* L&#228;gg gelatinbladen i bl&#246;t i kallt vatten n&#229;gra minuter.<br>* Krama ur gelatinet och l&#246;s det p&#229; svag v&#228;rme i lite av kaffet. Tills&#228;tt resten av kaffet och whiskyn. Vispa &#228;gg-<br> gulorna och sockret vitt och p&#246;sigt, tills&#228;tt whiskyblandningen.<br>* Vispa gr&#228;dden och r&#246;r ner den. Vispa &#228;ggvitan till h&#229;rt <br> skum och v&#228;nd ner den f&#246;rsiktigt.<br>* H&#228;ll bladningen &#246;ver pajskalet och l&#229;t st&#229; minst 2 timmar.<br>* Garnera med b&#228;r, lite kaffe och/eller whisky, ev. lite riven blockchoklad.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-1940040284770188960?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/geAmieX3vx_RMLqvf33aT7cmVBA/0/da"><img src="http://feedads.g.doubleclick.net/~a/geAmieX3vx_RMLqvf33aT7cmVBA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/geAmieX3vx_RMLqvf33aT7cmVBA/1/da"><img src="http://feedads.g.doubleclick.net/~a/geAmieX3vx_RMLqvf33aT7cmVBA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/HRY5eeO7NeE" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/mac-allens-drom.htmltag:blogger.com,1999:blog-8883673591744812011.post-89665335746773120722012-01-14T20:57:00.000+01:002012-01-14T20:58:06.416+01:002012-01-14T20:58:06.416+01:00<p class="mobile-photo"><a href="http://1.bp.blogspot.com/-LULT2TxBUKQ/TxHeT-iCxxI/AAAAAAAABnI/0R_-BYZ7p1g/s1600/bild-786416.JPG"><img src="http://1.bp.blogspot.com/-LULT2TxBUKQ/TxHeT-iCxxI/AAAAAAAABnI/0R_-BYZ7p1g/s320/bild-786416.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5697579438385055506" /></a></p>Lammbringa tillagad &#246;ver natten med min r&#246;kta lammkorv, tomat kompott och pur&#233; p&#229; vita b&#246;nor....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-8966533574677312072?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/CL-rKleto_KKTEx4_Rew_ifGd18/0/da"><img src="http://feedads.g.doubleclick.net/~a/CL-rKleto_KKTEx4_Rew_ifGd18/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/CL-rKleto_KKTEx4_Rew_ifGd18/1/da"><img src="http://feedads.g.doubleclick.net/~a/CL-rKleto_KKTEx4_Rew_ifGd18/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/DiZ0lt4wuho" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/delagarvarmratt.htmltag:blogger.com,1999:blog-8883673591744812011.post-1189740201930463142012-01-04T23:42:00.000+01:002012-01-05T07:57:05.073+01:002012-01-05T07:57:05.073+01:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-wCYgs-c037A/TwTXKNnnAtI/AAAAAAAABmM/5lvcfx0vkEg/s1600/bild-787341.JPG"><img src="http://2.bp.blogspot.com/-wCYgs-c037A/TwTXKNnnAtI/AAAAAAAABmM/5lvcfx0vkEg/s320/bild-787341.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693912399357608658" /></a></p> Enligt rådande tradition de sista tre åren så firar vi nyår på Gotland i goda vänners lag. En av de stående elementen i detta koncept är att jag tar med mig en "Nyårslåda" ifrån Champagneklubben. Denna låda innehåller 3 speciellt utvalda Champagner. Till dessa mumsar vi i oss ett flertal olika canapéer. En flaska skumpa och tre sorters canapéer/dag med start den 30/11 :) En av årets gemensamma favoriter var denna (närmast på bilden) som önskades till nästa år också. Denna gjorde jag första gången till ett 70-års kalas och den var uppskattad även där. Här kommer det busenkla receptet! Halstrad pilgrimsmussla med bakad tomat och saffrans färskost. Finhacka en gul lök, svetta i lite olja med en innehållet ur en påse saffran tills löken är mjuk. Tillsätt ett par dl Philadelphiaost och rör ut i fräset. Smaka av med lite havssalt och låt kallna. Under tiden bakas cocktailtomater som kryddas med havssalt, lite strösocker, svartpeppar och olivolja i ca 15 minuter tills mjuka men inte helt trasiga i ca 150 grader.  Under tiden halstras pilisarna fint, och rundlar av toastbröd smörsteks. Smeta krämen på bröden, på med en mussla och sist läggs tomaten på. Enjoy... Skickat från min iPhone<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-118974020193046314?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/Wuqtl2qP9MFsUou4n-MtVnnlPhU/0/da"><img src="http://feedads.g.doubleclick.net/~a/Wuqtl2qP9MFsUou4n-MtVnnlPhU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Wuqtl2qP9MFsUou4n-MtVnnlPhU/1/da"><img src="http://feedads.g.doubleclick.net/~a/Wuqtl2qP9MFsUou4n-MtVnnlPhU/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/EDGtBb_gxcY" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2012/01/nyars-canapeer.htmltag:blogger.com,1999:blog-8883673591744812011.post-63640792649127532182011-12-20T15:57:00.000+01:002011-12-20T15:59:48.482+01:002011-12-20T15:59:48.482+01:00<p class="mobile-photo"><a href="http://3.bp.blogspot.com/-sZUiVHTYoa4/TvCi5Xez5fI/AAAAAAAABiM/1HxWY5w00JM/s1600/bild-788483.JPG"><img src="http://3.bp.blogspot.com/-sZUiVHTYoa4/TvCi5Xez5fI/AAAAAAAABiM/1HxWY5w00JM/s320/bild-788483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688225435808425458" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-6364079264912753218?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/9pTqNPsnWN1IZMVXm7jrPVPxbVw/0/da"><img src="http://feedads.g.doubleclick.net/~a/9pTqNPsnWN1IZMVXm7jrPVPxbVw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/9pTqNPsnWN1IZMVXm7jrPVPxbVw/1/da"><img src="http://feedads.g.doubleclick.net/~a/9pTqNPsnWN1IZMVXm7jrPVPxbVw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/u_8YX96WrLs" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/parlhona.htmltag:blogger.com,1999:blog-8883673591744812011.post-340406221824159552011-12-20T15:54:00.000+01:002011-12-20T16:00:06.224+01:002011-12-20T16:00:06.224+01:00<p class="mobile-photo"><a href="http://2.bp.blogspot.com/-9blIvufMla4/TvCi91vwbQI/AAAAAAAABiY/NZXRtnAg7tU/s1600/bild-706228.JPG"><img src="http://2.bp.blogspot.com/-9blIvufMla4/TvCi91vwbQI/AAAAAAAABiY/NZXRtnAg7tU/s320/bild-706228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5688225512652041474" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-34040622182415955?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/S60Zc0X2EjW1GzVl_t_9AQoyUdY/0/da"><img src="http://feedads.g.doubleclick.net/~a/S60Zc0X2EjW1GzVl_t_9AQoyUdY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/S60Zc0X2EjW1GzVl_t_9AQoyUdY/1/da"><img src="http://feedads.g.doubleclick.net/~a/S60Zc0X2EjW1GzVl_t_9AQoyUdY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/TuTY70_LR4c" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/harliga-kalixlojrom.htmltag:blogger.com,1999:blog-8883673591744812011.post-49003687726389720822011-12-18T13:47:00.001+01:002011-12-18T13:47:11.549+01:002011-12-18T13:47:11.549+01:00Tack Martin! :)<br><a href="http://faschingseskapader.blogspot.com/2011/12/en-kock-i-mitt-kok.html">http://faschingseskapader.blogspot.com/2011/12/en-kock-i-mitt-kok.html</a><p><br>Skickat fr&#229;n min iPhone<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-4900368772638972082?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/z1ADNe1pkL-wij6ZaV2tGfFftGI/0/da"><img src="http://feedads.g.doubleclick.net/~a/z1ADNe1pkL-wij6ZaV2tGfFftGI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/z1ADNe1pkL-wij6ZaV2tGfFftGI/1/da"><img src="http://feedads.g.doubleclick.net/~a/z1ADNe1pkL-wij6ZaV2tGfFftGI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/SPaohpOfZ18" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/liten-recension-pa-mitt-jobb.htmltag:blogger.com,1999:blog-8883673591744812011.post-72005175645979986502011-12-16T12:27:00.000+01:002011-12-16T13:27:44.806+01:002011-12-16T13:27:44.806+01:00<p class="mobile-photo"><a href="http://1.bp.blogspot.com/--tNi1BF0A7o/Tus5QbRiXLI/AAAAAAAABh4/QjGEZil1MMs/s1600/bild-764807.JPG"><img src="http://1.bp.blogspot.com/--tNi1BF0A7o/Tus5QbRiXLI/AAAAAAAABh4/QjGEZil1MMs/s320/bild-764807.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5686701908847385778" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-7200517564597998650?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/fMXDbIVocU7MHpytmWsr7uufZi8/0/da"><img src="http://feedads.g.doubleclick.net/~a/fMXDbIVocU7MHpytmWsr7uufZi8/0/di" border="0" 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Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/dagens-affarskott.htmltag:blogger.com,1999:blog-8883673591744812011.post-65831811600064995972011-12-13T15:28:00.001+01:002011-12-13T15:28:33.542+01:002011-12-13T15:28:33.542+01:00<p class="mobile-photo"><a href="http://4.bp.blogspot.com/-GNyGx3ajMXU/TudhEcWZtFI/AAAAAAAABgU/iBJlvltHMJ4/s1600/bild-713542.JPG"><img src="http://4.bp.blogspot.com/-GNyGx3ajMXU/TudhEcWZtFI/AAAAAAAABgU/iBJlvltHMJ4/s320/bild-713542.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685619783536063570" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-6583181160006499597?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/J_L2Qix8jcsgTTVUjR4VBYFmA74/0/da"><img src="http://feedads.g.doubleclick.net/~a/J_L2Qix8jcsgTTVUjR4VBYFmA74/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/J_L2Qix8jcsgTTVUjR4VBYFmA74/1/da"><img src="http://feedads.g.doubleclick.net/~a/J_L2Qix8jcsgTTVUjR4VBYFmA74/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/WKvK3v0cT3M" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/redo-for-matlagningskurs-pa-e-lux.htmltag:blogger.com,1999:blog-8883673591744812011.post-1538282875292347832011-12-13T15:07:00.002+01:002011-12-13T15:08:11.075+01:002011-12-13T15:08:11.075+01:00<p class="mobile-photo"><a href="http://3.bp.blogspot.com/-9MwxJ5mz2qc/TudcSzMa--I/AAAAAAAABgI/HATAmSdtLR0/s1600/bild-791076.JPG"><img src="http://3.bp.blogspot.com/-9MwxJ5mz2qc/TudcSzMa--I/AAAAAAAABgI/HATAmSdtLR0/s320/bild-791076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685614532628249570" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-153828287529234783?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/gjam4cwFL0F99z2H_Qv38FYl7_4/0/da"><img src="http://feedads.g.doubleclick.net/~a/gjam4cwFL0F99z2H_Qv38FYl7_4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/gjam4cwFL0F99z2H_Qv38FYl7_4/1/da"><img src="http://feedads.g.doubleclick.net/~a/gjam4cwFL0F99z2H_Qv38FYl7_4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/E85SOjXm6tI" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/tomatsalladen.htmltag:blogger.com,1999:blog-8883673591744812011.post-91235203149346313672011-12-13T15:07:00.001+01:002011-12-13T15:07:25.826+01:002011-12-13T15:07:25.826+01:00<p class="mobile-photo"><a href="http://4.bp.blogspot.com/-ZkK9coEqyOo/TudcHvO0RNI/AAAAAAAABf8/ZlnUru46Ul4/s1600/bild-745827.JPG"><img src="http://4.bp.blogspot.com/-ZkK9coEqyOo/TudcHvO0RNI/AAAAAAAABf8/ZlnUru46Ul4/s320/bild-745827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685614342585992402" /></a></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-9123520314934631367?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/gRlAJOnReF6UXrp4t0R0zdooEcQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/gRlAJOnReF6UXrp4t0R0zdooEcQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/gRlAJOnReF6UXrp4t0R0zdooEcQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/gRlAJOnReF6UXrp4t0R0zdooEcQ/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/KbLioSH6CxU" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/12/harliga-farger.htmltag:blogger.com,1999:blog-8883673591744812011.post-9852938514760878912011-11-23T07:40:00.002+01:002011-11-23T07:41:10.394+01:002011-11-23T07:41:10.394+01:00<a href="http://lh3.ggpht.com/-68370bfmRP4/TsyVYWcFiSI/AAAAAAAABfQ/LJOtu5ssbPE/s1600-h/korv%25255B2%25255D.jpg"><img alt="korv" border="0" height="183px" src="http://lh5.ggpht.com/-vD3iq7XQjx8/TsyVY5n5wyI/AAAAAAAABfU/M8OSxj05bsE/korv_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="korv" width="244px" /></a> <br /> Björnes citron och timjanskorv<br /> 12 - 15 korvar. <br /> Ca 2 meter svinfjälster. <br /> 1 citron. <br /> 900 g grytbitar av gris eller svålfritt bogfläsk <br /> Färsk timjan<br /> 1 småfranska <br /> 2 dl mjölk <br /> 1 msk salt <br /> 1 tsk grovmalen svartpeppar. <br /> Gör så här: <br /> Blötlägg fjälstren ett par timmar. Spola igenom dem med kallt vatten. Börja med att skala det gula av citronen. Strimla till tunna, korta strimlor och förväll dessa 5 minuter i lite vatten. Låt kallna. <br /> Mal köttet genom kvarnens grova hålskiva. Smula sönder brödet och låt det svälla i mjölken. <br /> Arbeta samman det malda köttet med salt och peppar. Tillsätt brödsmeten och citronskalet. <br /> Stek ett smakprov - en lite klick smet i medelvarm panna med lite olja. Smör eller margarin ger sälta och är inte lämpligt använda. <br /> Fyll smeten löst i fjälstren. Knyt av till 10 - 15 cm långa korvar. Låt dem ligga i kylskåp över natten och stek dem sedan knapriga i panna med smör eller margarin. Inte för varmt - korven skall långsamt bli genomstekt.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8883673591744812011-985293851476087891?l=scubachef.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/JBkbt7USYZEBD0QxuPtaatD_aMI/0/da"><img src="http://feedads.g.doubleclick.net/~a/JBkbt7USYZEBD0QxuPtaatD_aMI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/JBkbt7USYZEBD0QxuPtaatD_aMI/1/da"><img src="http://feedads.g.doubleclick.net/~a/JBkbt7USYZEBD0QxuPtaatD_aMI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/BjrnsCookingBlog/~4/WD9Zbd04cUg" height="1" width="1"/>Björn Gunnebrohttps://profiles.google.com/115153496079131406885noreply@blogger.com0http://scubachef.blogspot.com/2011/11/citron-timjanskorv.html