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	<title>porcinisvampe &#8211; Kirstenskaarup.dk</title>
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		<title>svampeterrine med bagte kartoffelbåde</title>
		<link>https://kirstenskaarup.dk/svampeterrine-med-bagte-kartoffelbade/</link>
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		<dc:creator><![CDATA[Kirsten Skaarup]]></dc:creator>
		<pubDate>Tue, 27 Aug 2013 08:11:11 +0000</pubDate>
				<category><![CDATA[hovedretter]]></category>
		<category><![CDATA[artiskokhjerter]]></category>
		<category><![CDATA[bagte kartoffelbåde]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[champignon]]></category>
		<category><![CDATA[champignonterrine]]></category>
		<category><![CDATA[hvidløg]]></category>
		<category><![CDATA[karljohansvampe]]></category>
		<category><![CDATA[markchampignon]]></category>
		<category><![CDATA[merian]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[østershatte]]></category>
		<category><![CDATA[porcinisvampe]]></category>
		<category><![CDATA[porrer]]></category>
		<category><![CDATA[sojafløde]]></category>
		<category><![CDATA[svampepaté]]></category>
		<category><![CDATA[svampepostej]]></category>
		<category><![CDATA[svampesovs]]></category>
		<category><![CDATA[svampeterrine]]></category>
		<category><![CDATA[tamari]]></category>
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					<description><![CDATA[festmad med bagte kartoffelbåde 3 slags svampe Jeg har brugt tre slags friske svampe til terrinen, markchampignon, porcinisvampe og østershatte, men du kan udmærket nøjes med [&#8230;]]]></description>
		
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		<title>farserede porcinisvampe</title>
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		<dc:creator><![CDATA[Kirsten Skaarup]]></dc:creator>
		<pubDate>Thu, 22 Aug 2013 11:37:28 +0000</pubDate>
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		<category><![CDATA[æg]]></category>
		<category><![CDATA[champignon]]></category>
		<category><![CDATA[hvidløg]]></category>
		<category><![CDATA[løg]]></category>
		<category><![CDATA[porcinisvampe]]></category>
		<category><![CDATA[rasp]]></category>
		<category><![CDATA[salvie]]></category>
		<category><![CDATA[shiitakesvampe]]></category>
		<category><![CDATA[svampe]]></category>
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					<description><![CDATA[farserede porcinisvampe   2 tørrede shiitakesvampe 4 store porcinisvampe 200 g løg 4 fed hvidløg 2 spsk olivenolie 2 æg 4 spsk snittet, frisk salvie [&#8230;]]]></description>
		
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