\t\t\t\tDenne opskrift er efterspurgt af flere venner og bekendte, s\u00e5 v\u00e6rs’go, kast los, og eksperiment\u00e9r gerne selv videre. Den kan sikkert varieres med andre krydderier.<\/p>\n
115 g. sm\u00f8r
\n185 g. mel
\n7,5 dl. m\u00e6lk
\nDette laves til en opbagning (som om du skulle lave sovs) og stilles til side og k\u00f8ler lidt af<\/p>\n
S\u00e5 skal der hakkes. Hvis du ikke har en k\u00f8dhakker, kan man blende det fint, men det er lidt mere besv\u00e6rligt. Dog kan man i DK k\u00f8be hakket, frossen sp\u00e6k, og det hj\u00e6lper. Det kan du i \u00f8vrigt ogs\u00e5 sagtens bruge selvom du har en k\u00f8dhakker, hvis det f\u00e5r lov at k\u00f8re med, blandes det hele lidt bedre.
\nK\u00f8r nedenst\u00e5ende igennem k\u00f8dhakkeren to gange.<\/p>\n
1000\u00a0g. kalvelever
\n500 g. sp\u00e6k (evt. lidt mindre)
\n2 l\u00f8g (mellemst\u00f8rrelse)
\n1 lille glas ansjoser (6-8 fileter)<\/p>\n
Leverblandingen blandes nu med opbagningen (brug gerne elpisker p\u00e5 langsom hastighed)<\/p>\n
S\u00e5 r\u00f8res nedenst\u00e5ende i, stadig gerne med elpiskeren, men pas p\u00e5 at hastigheden ikke bliver for stor – du beh\u00f8ver ikke fors\u00f8ge at piske en masse luft i.
\n2 \u00e6g
\n2 tsk. alleh\u00e5nde
\n1 tsk. nelliker
\n2 tsk. peber
\n4 tsk. salt<\/p>\n
Portionen passer med ca. 6 engangsforme \u00e1 0,5l. hvor der fyldes op til ca. 0,5 cm under kanten.<\/p>\n
Bages i vandbad (formene s\u00e6ttes i bradepande og kogende vand h\u00e6ldes ved – min. halvt op ad formene) i 1\u00bd time ved 200 grader.<\/p>\n
Leverpostejen\u00a0kan fryses inden\u00a0den bages, eller du kan fryse den f\u00e6rdige leverpostej.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
\t\t\t\tNem og l\u00e6kker hjemmelavet leverpostej af kalvelever\t\t<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[30,39,283,341,394,543,647],"class_list":["post-84","post","type-post","status-publish","format-standard","hentry","category-frokost","tag-allehande","tag-ansjoser","tag-kalvelever","tag-leverpostej","tag-nelliker","tag-spk","tag-g"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-1m","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/84","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=84"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/84\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}