{"id":174,"date":"2014-10-04T06:44:38","date_gmt":"2014-10-04T06:44:38","guid":{"rendered":"https:\/\/tom-christensen.dk\/?page_id=174"},"modified":"2025-01-05T10:58:05","modified_gmt":"2025-01-05T10:58:05","slug":"aeble-crumble","status":"publish","type":"page","link":"http:\/\/tom-christensen.dk\/?page_id=174","title":{"rendered":"\u00c6ble crumble"},"content":{"rendered":"<p><b>\u00c6blecrumble<\/b><\/p>\n<ul>\n<li>5 \u2013 6 store mad\u00e6bler<\/li>\n<li>2 spsk. vand<\/li>\n<li>100 g sukker (heraf 2 spsk. til \u00e6blerne)<\/li>\n<li>1 tsk. kanel<\/li>\n<li>2 spsk. rosiner (valgfri)<\/li>\n<li>150 g mel<\/li>\n<li>100 g koldt sm\u00f8r i tern<\/li>\n<li>50 g havregryn<\/li>\n<li>1 knsp. salt<\/li>\n<\/ul>\n<p>T\u00e6nd ovnen p\u00e5 200 grader.<\/p>\n<p>Skr\u00e6l \u00e6blerne og sk\u00e6r i tern. Kom i en gryde med 2 spsk. vand og 2 spsk. sukker. Bring i kog under l\u00e5g og lad det simre i 3 \u2013 4 minutter, indtil \u00e6bleternene er blevet lidt m\u00f8re (de skal ikke v\u00e6re helt udkogte). R\u00f8r kanel i, h\u00e6ld det hele i et ovnfast fad og top med rosiner.\u00a0Kom resten af sukkeret, mel, sm\u00f8r, havregryn og salt i en sk\u00e5l og bland med fingrene, indtil det ligner grove br\u00f8dkrummer. Fordel oven p\u00e5 \u00e6blefyldet.\u00a0Bag midt i ovnen i 25 \u2013 30 minutter, indtil toppen er spr\u00f8d og gylden.<\/p>\n<p>Server med vaniljecreme , vaniljeis, cremefraiche eller fl\u00f8deskum.<\/p>\n<p><b>Vaniljecreme<\/b><\/p>\n<ul>\n<li>4 \u00e6ggeblommer (evt. pasteuriserede, se intro)<\/li>\n<li>30 g sukker<\/li>\n<li>1 tsk. majsstivelse<\/li>\n<li>4 dl s\u00f8dm\u00e6lk (eller 3 dl m\u00e6lk og 1 dl fl\u00f8de)<\/li>\n<li>1 vaniljestang eller vaniljeessens<\/li>\n<\/ul>\n<p>Pisk \u00e6ggeblommer, sukker og majsstivelse sammen. Kom m\u00e6lk i en gryde med vaniljekorn og bring til kogepunktet. H\u00e6ld den varme m\u00e6lk i \u00e6ggemassen lidt efter lidt, mens der konstant piskes. H\u00e6ld det hele tilbage i gryden, varm forsigtigt op under konstant omr\u00f8ring, indtil cremen tykner. Vaniljecremen kan b\u00e5de serveres lun og kold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c6blecrumble 5 \u2013 6 store mad\u00e6bler 2 spsk. vand 100 g sukker (heraf 2 spsk. til \u00e6blerne) 1 tsk. kanel 2 spsk. rosiner (valgfri) 150 g mel 100 g koldt sm\u00f8r i tern 50 g havregryn 1 knsp. salt T\u00e6nd ovnen p\u00e5 200 grader. Skr\u00e6l \u00e6blerne og sk\u00e6r i tern. Kom i en gryde med [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-174","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=174"}],"version-history":[{"count":3,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/174\/revisions"}],"predecessor-version":[{"id":443,"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/174\/revisions\/443"}],"wp:attachment":[{"href":"http:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}