La oss bare innrømme at alle har hatt et avhengighetsforhold til Nugatti en eller annen gang i livet. Det er ingenting å skamme seg over. Det finnes tross alt værre ting. Å komme ut av Nugattiskapet er helt greit i dagens åpne samfunn. La oss slå et slag for hasselnøttens fortreffelighet.
Nå må det kanskje innrømmes at hasselnøtt ikke er den mest fremtredende smaken i Nugatti. Det til tross for at den pryder den klassiske boksen. Vi kan plassere den inn i rekken av embalasjebilder som ikke helt stemmer overens med innholdet.Skal man ha frem hasselnøttens fortreffelighet må man gjøre det hjemme.
Dette trenger du:
- 5 dl hasselnøtter
- 2,5 dl melis
- 0,75 dl kakao
- 2 ss hasselnøttolje
- 1 ts vaniljeekstrakt
- ¼ ts salt
http://www.krembolle.com/wp-content/uploads/2013/03/hassel2.jpg
http://www.krembolle.com/wp-content/uploads/2013/03/hassel3.jpg
http://www.krembolle.com/wp-content/uploads/2013/03/hassel5.jpg
http://www.krembolle.com/wp-content/uploads/2013/03/hassel6.jpg
http://www.krembolle.com/wp-content/uploads/2013/03/hassel7.jpg
Slik gjør du:
1: Sett ovnen på 190 grader, og vent til den er varm.
2: Legg hasselnøttene på et stekebrett, og la dem få smake på varmen.
3: Etter seks-syv minutter snur/rister/ruller du litt på dem.
4: Følg med i ovnen nå. Når du ser at fargen begynner å bli mørkebrun er det på tide å ta dem ut. I min ovn tar det fire minutter. Det går ganske raskt fra mørkebrun til forkullet, så bytt gjerne ut fjernsynet med stekeovnen noen minutter slik at du unngår fullstendig katastrofe.
5: Avkjøl nøttene slik at det er mulig å ta i dem uten å brenne av seg fingrene.
6: Fjern skallet på nøttene. Dette høres ut som en skikkelig møkkajobb, men det går ganske raskt. Rull dem mellom hendene dine, mellom grytekluter eller (kanskje den beste metoden) sleng dem i en kasserolle med lokk på. Rist kasserollen og se magien utfolde seg. Plukk ut avskallede nøtter, og gjenta etter behov.
7: Nå merker du sikkert at det er en vanskelig oppgave å bli kvitt absolutt alt skallet, men det er helt ok. Poenget her er at skallet har en bitter smak, men det går helt fint om det blir litt igjen.
8: Plasser nøttene i en food processor, og kjør på det den klarer. Stans av og til, og bruk en slikkepott for å hente ned det som henger på kantene. Etter noen minutter vil du se at oljen trekker ut av nøttene, og det er resultatet vi ser etter.
9: Tilsett resten av ingrediensene, og kjør på et par minutter til. Finn frem brød, og tenk at du aldri kommer til å kjøpe Nugatti igjen.
http://www.krembolle.com/wp-content/uploads/2013/03/hassel4.jpg
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\n\n<\/p>La oss bare innr\u00f8mme at alle har hatt et avhengighetsforhold til Nugatti en eller annen gang i livet. Det er ingenting \u00e5 skamme seg over. Det finnes tross alt v\u00e6rre ting. \u00c5 komme ut av Nugattiskapet er helt greit i dagens \u00e5pne samfunn. La oss sl\u00e5 et slag for hasseln\u00f8ttens fortreffelighet.
N\u00e5 m\u00e5 det kanskje innr\u00f8mmes at hasseln\u00f8tt ikke er den mest fremtredende smaken i Nugatti. Det til tross for at den pryder den klassiske boksen. Vi kan plassere den inn i rekken av embalasjebilder som ikke helt stemmer overens med innholdet.Skal man ha frem hasseln\u00f8ttens fortreffelighet m\u00e5 man gj\u00f8re det hjemme.”,”class”:””},{“id”:”5″,”block”:”rte”,”content”:”\n\n
Dette trenger du:<\/p>\n
- 5 dl hasseln\u00f8tter<\/li>
- 2,5 dl melis<\/li>
- 0,75 dl kakao<\/li>
- 2 ss hasseln\u00f8ttolje<\/li>
- 1 ts vaniljeekstrakt<\/li>
- \u00bc ts salt<\/li><\/ul>\n\n”,”class”:””}],[{“id”:”4″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel2.jpg”,”alt”:”hassel2″,”link”:”~wp-uploads\/2013\/03\/hassel2.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:294,”height”:224},”store”:{“source”:”~upload\/4-d62ebd3158695e627b8efc354e479a06.jpg”,”width”:294,”height”:224,”mime”:”image\/jpeg”,”size”:66454}},{“id”:”9″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel3.jpg”,”alt”:”hassel3″,”link”:”~wp-uploads\/2013\/03\/hassel3.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:294,”height”:224},”store”:{“source”:”~upload\/9-4ff50f1e9d735ab45934894a25403576.jpg”,”width”:294,”height”:224,”mime”:”image\/jpeg”,”size”:59359}}]]},{“id”:7,”block”:”layout”,”layout”:”4-8″,”childs”:[[{“id”:”10″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel5.jpg”,”alt”:”hassel5″,”link”:”~wp-uploads\/2013\/03\/hassel5.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:191,”height”:146},”store”:{“source”:”~upload\/10-3ee06e6691a1955f31cd467831c673e1.jpg”,”width”:191,”height”:146,”mime”:”image\/jpeg”,”size”:29094}},{“id”:”12″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel6.jpg”,”alt”:”hassel6″,”link”:”~wp-uploads\/2013\/03\/hassel6.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:191,”height”:146},”store”:{“source”:”~upload\/12-fd21af1a99504cc9eb0eec6c10c33878.jpg”,”width”:191,”height”:146,”mime”:”image\/jpeg”,”size”:26134}},{“id”:”11″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel7.jpg”,”alt”:”hassel7″,”link”:”~wp-uploads\/2013\/03\/hassel7.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:191,”height”:146},”store”:{“source”:”~upload\/11-3a0de538f0a7ca0739d91859b9217a1e.jpg”,”width”:191,”height”:146,”mime”:”image\/jpeg”,”size”:30696}}],[{“id”:”6″,”block”:”rte”,”content”:”
\n\n<\/p>Slik gj\u00f8r du:
1: Sett ovnen p\u00e5 190 grader, og vent til den er varm.
2: Legg hasseln\u00f8ttene p\u00e5 et stekebrett, og la dem f\u00e5 smake p\u00e5 varmen.
3: Etter seks-syv minutter snur\/rister\/ruller du litt p\u00e5 dem.
4: F\u00f8lg med i ovnen n\u00e5. N\u00e5r du ser at fargen begynner \u00e5 bli m\u00f8rkebrun er det p\u00e5 tide \u00e5 ta dem ut. I min ovn tar det fire minutter. Det g\u00e5r ganske raskt fra m\u00f8rkebrun til forkullet, s\u00e5 bytt gjerne ut fjernsynet med stekeovnen noen minutter slik at du unng\u00e5r fullstendig katastrofe.
5: Avkj\u00f8l n\u00f8ttene slik at det er mulig \u00e5 ta i dem uten \u00e5 brenne av seg fingrene.
6: Fjern skallet p\u00e5 n\u00f8ttene. Dette h\u00f8res ut som en skikkelig m\u00f8kkajobb, men det g\u00e5r ganske raskt. Rull dem mellom hendene dine, mellom grytekluter eller (kanskje den beste metoden) sleng dem i en kasserolle med lokk p\u00e5. Rist kasserollen og se magien utfolde seg. Plukk ut avskallede n\u00f8tter, og gjenta etter behov.
7: N\u00e5 merker du sikkert at det er en vanskelig oppgave \u00e5 bli kvitt absolutt alt skallet, men det er helt ok. Poenget her er at skallet har en bitter smak, men det g\u00e5r helt fint om det blir litt igjen.
8: Plasser n\u00f8ttene i en food processor, og kj\u00f8r p\u00e5 det den klarer. Stans av og til, og bruk en slikkepott for \u00e5 hente ned det som henger p\u00e5 kantene. Etter noen minutter vil du se at oljen trekker ut av n\u00f8ttene, og det er resultatet vi ser etter.
9: Tilsett resten av ingrediensene, og kj\u00f8r p\u00e5 et par minutter til. Finn frem br\u00f8d, og tenk at du aldri kommer til \u00e5 kj\u00f8pe Nugatti igjen.”,”class”:””}]]},{“id”:”13″,”block”:”image”,”source”:”~wp-uploads\/2013\/03\/hassel4.jpg”,”alt”:”hassel4″,”link”:”~wp-uploads\/2013\/03\/hassel4.jpg”,”class”:””,”scale”:”100%”,”position”:”center”,”size”:{“width”:600,”height”:238},”store”:{“source”:”~upload\/13-00b10dfe54fa8241fb5dc51d50fac1c5.jpg”,”width”:600,”height”:238,”mime”:”image\/jpeg”,”size”:137966}}]}[/content-builder]
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