{"id":404,"date":"2020-03-01T18:59:55","date_gmt":"2020-03-01T18:59:55","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=404"},"modified":"2025-02-14T11:21:12","modified_gmt":"2025-02-14T11:21:12","slug":"noeddekurve","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=404","title":{"rendered":"N\u00f8ddekurve &#8211; Hazelnut cups"},"content":{"rendered":"\n<p>English version further down<\/p>\n\n\n\n<p>Ok, indr\u00f8mmet. Jeg n\u00e6gtede at betale prisen for n\u00f8ddekurve ved bageren. S\u00e5 m\u00e5 man jo i gang selv<\/p>\n\n\n\n<p><strong>N\u00f8ddekurve, 8 stk.<\/strong><\/p>\n\n\n\n<p>Forberedelsestid: 30 minutter<\/p>\n\n\n\n<p>100 g hasseln\u00f8dder<br>75 g sm\u00f8r<br>100 g r\u00f8rsukker<br>2 spsk hvedemel<br>2 spsk fl\u00f8de<br>en knivspids salt<br><br>Hasseln\u00f8dderne blendes.<br>H\u00e6ld n\u00f8dderne i en lille gryde sammen med resten af ingredienserne. Varm det langsomt op og tag gryden af varmen, n\u00e5r sm\u00f8r og sukker er smeltet.<br>S\u00e6t fire klatter af n\u00f8ddemassen p\u00e5 en bagepapirbekl\u00e6dt bageplade. De skal ligge langt fra hinanden, da de flyder ud under bagningen &#8211; S\u00f8rg ogs\u00e5 for, at de ikke er for t\u00e6t p\u00e5 kanten af pladen, s\u00e5 bliver de uj\u00e6vne. S\u00e6t yderligere fire klatter n\u00f8ddemasse p\u00e5 en anden bageplade.<br>Bag dem i 7-10 minutter ved 200 grader. Hold godt \u00f8je med dem &#8211; de skal v\u00e6re let br\u00e6ndte i kanten<\/p>\n\n\n\n<p>N\u00e5r de tages ud af ovnen , b\u00f8jes de hen over et glas med det samme, s\u00e5 de ikke n\u00e5r at k\u00f8le af &#8211; hvilket de g\u00f8r ret hurtigt. Er de f\u00f8rst k\u00f8let af, kan man ikke b\u00f8je dem.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Hazelnut Cups, 8 pieces<\/h3>\n\n\n\n<p>For ice cream and fruit<\/p>\n\n\n\n<p><strong>Preparation time:<\/strong> 30 minutes<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3.5 oz hazelnuts (100 g)<\/li>\n\n\n\n<li>5.3 oz butter (75 g)<\/li>\n\n\n\n<li>3.5 oz cane sugar (100 g)<\/li>\n\n\n\n<li>2 tbsp all-purpose flour (2 spsk)<\/li>\n\n\n\n<li>2 tbsp heavy cream (2 spsk)<\/li>\n\n\n\n<li>a pinch of salt (en knivspids)<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Blend the hazelnuts.<\/li>\n\n\n\n<li>Pour the hazelnuts into a small saucepan with the remaining ingredients. Heat slowly and remove the pan from the heat when the butter and sugar have melted.<\/li>\n\n\n\n<li>Place four dollops of the nut mixture on a baking sheet lined with parchment paper. They should be far apart, as they will spread during baking. Ensure they are not too close to the edge of the sheet, as they will become uneven. Place an additional four dollops of nut mixture on another baking sheet.<\/li>\n\n\n\n<li>Bake for 7-10 minutes at 390\u00b0F (200\u00b0C). Keep a close eye on them &#8211; they should be lightly burnt at the edges.<\/li>\n\n\n\n<li>When you take them out of the oven, bend them over a glass immediately so they don&#8217;t cool down &#8211; which they do quite quickly. If they cool down, they cannot be bent.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Ok, indr\u00f8mmet. Jeg n\u00e6gtede at betale prisen for n\u00f8ddekurve ved bageren. S\u00e5 m\u00e5 man jo i gang selv N\u00f8ddekurve, 8 stk. Forberedelsestid: 30 minutter 100 g hasseln\u00f8dder75 g sm\u00f8r100 g r\u00f8rsukker2 spsk hvedemel2 spsk fl\u00f8deen knivspids salt Hasseln\u00f8dderne blendes.H\u00e6ld n\u00f8dderne i en lille gryde sammen med resten af ingredienserne. Varm det <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=404\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1524,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,20],"tags":[80,29],"class_list":["post-404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserter","category-mindre-kager","tag-dessert","tag-noedder"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=404"}],"version-history":[{"count":3,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":1527,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/404\/revisions\/1527"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1524"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}