{"id":237,"date":"2010-01-16T16:40:59","date_gmt":"2010-01-16T15:40:59","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=237"},"modified":"2011-12-19T17:52:05","modified_gmt":"2011-12-19T16:52:05","slug":"et-herremaltid","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=237","title":{"rendered":"Gebackene Sahnekoteletts"},"content":{"rendered":"<p><em>Et herrem\u00e5ltid<\/em> (<a href=\"http:\/\/dinmat.aftenbladet.no\/content\/view\/full\/31060\" target=\"_blank\">dinmat.no\/<\/a>)<\/p>\n<div id=\"attachment_238\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/Gebackene-Sahne-Koteletts.jpg\"><img aria-describedby=\"caption-attachment-238\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/Gebackene-Sahne-Koteletts.jpg\" alt=\"Gebackene Sahnekoteletts\" title=\"Gebackene Sahnekoteletts\" width=\"250\" height=\"186\" class=\"size-full wp-image-238\" \/><\/a><p id=\"caption-attachment-238\" class=\"wp-caption-text\">Gebackene Sahnekoteletts<\/p><\/div>\n<p><strong>Zutaten (4 Personen):<\/strong><br \/>\n4 gro\u00dfe Nackenkoteletts (2-3 cm dick)<br \/>\nSalz<br \/>\nPfeffer<br \/>\n2 Wurzeln<br \/>\n\u00d6l (neutral &#8211; zum Anbraten)<br \/>\n1 kg Kartoffeln<br \/>\n6 EL Currypaste<br \/>\n3 Knoblauchzehen<br \/>\nevtl. Selleriebl\u00e4tter<br \/>\n1 Packung Sahne<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Rens og evt. skrell poteter og gulr\u00f8tter.<\/li>\n<li>Del i store biter, eller bruk sm\u00e5 poteter som brukes hele med skall.<\/li>\n<li>\u00abHalvkok\u00bb dem i en kasserolle, cirka ti minutter.<\/li>\n<\/ul>\n<ul>\n<li>Krydre kotelettene godt med salt og pepper.<\/li>\n<li>Brun kjapt i en stekepanne i litt n\u00f8ytral olje, p\u00e5 god varme.<\/li>\n<li>Gni inn kotelettene med currypasta og stek en runde til p\u00e5 hver side. Du kan evt krydre med rikelig med curry-pulver.<\/li>\n<\/ul>\n<ul>\n<li>Legg poteter og gulr\u00f8tter nederst i en ildfast form sammen med grov hakket hvitl\u00f8ksfedd og gjerne litt hakkete blader fra stangselleri.<\/li>\n<li>Legg kotelettene p\u00e5 toppen.<\/li>\n<li>Hell over fl\u00f8te og evt litt mer currypasta. Toppen av kotelettene skal gjerne stikke litt opp fra fl\u00f8ten.<\/li>\n<\/ul>\n<ul>\n<li>La kotelettene st\u00e5 i ovnen p\u00e5 160 grader i 45 minutter, og gjerne lenger.<\/li>\n<li>Men pass p\u00e5 at det er nok v\u00e6ske, etterfyll om n\u00f8dvendig med mer fl\u00f8te eller litt vann.<\/li>\n<li>Vend gjerne kotelettene under steking.<\/li>\n<li>Server rykende varmt, rett fra ovnen.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nRecht lecker, aber einige Sachen sollte man beherzigen: Die Auflaufform sollte m\u00f6glichst klein sein, damit die Koteletts zumindest etwas von der Sahne bedeckt sind. Kartoffeln ruhig leicht ankochen (ca. 5-10 Min.), und gerne auch etwas salzen.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Et herrem\u00e5ltid (dinmat.no\/) Zutaten (4 Personen): 4 gro\u00dfe Nackenkoteletts (2-3 cm dick) Salz Pfeffer 2 Wurzeln \u00d6l (neutral &#8211; zum Anbraten) 1 kg Kartoffeln 6 EL Currypaste 3 Knoblauchzehen evtl. Selleriebl\u00e4tter 1 Packung Sahne Zubereitung: Rens og evt. skrell poteter og gulr\u00f8tter. Del i store biter, eller bruk sm\u00e5 poteter som brukes hele med skall. &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=237\" class=\"more-link\">Continue reading &lsquo;Gebackene Sahnekoteletts&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,78],"tags":[135,56,151,150,30,18,148,152,149,32],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/237"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=237"}],"version-history":[{"count":6,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/237\/revisions"}],"predecessor-version":[{"id":240,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/237\/revisions\/240"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}