50 g margarine\/sm\u00f8r<\/p>\n\n\n\n
1 dl mel<\/p>\n\n\n\n
2 dl m\u00e6lk<\/p>\n\n\n\n
2 dl fl\u00f8de 13%<\/p>\n\n\n\n
75 g hakket spinat (dybfrost opt\u00f8et)<\/p>\n\n\n\n
1 ts urtesalt<\/p>\n\n\n\n
\u00bd ts bagepulver<\/p>\n\n\n\n
3 \u00e6ggeblommer<\/p>\n\n\n\n
3 \u00e6ggehvider<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fyld:<\/p>\n\n\n\n
1 dl cremefraiche 18%<\/p>\n\n\n\n
1 dl mayonnaise<\/p>\n\n\n\n
2 ss fintklippet dild<\/p>\n\n\n\n
2 ss fintklippet purl\u00f8g<\/p>\n\n\n\n
200 g rejer<\/p>\n\n\n\n
Start med rouladen, som bages i god tid, da den skal have tid til at k\u00f8le af.<\/p>\n\n\n\n
Bag margarine og mel sammen i en gryde. Sp\u00e6d med m\u00e6lk og fl\u00f8de under stadig piskning og lad det koge sammen et par min. Tag gryden af varmen.<\/p>\n\n\n\n
Pres al v\u00e6den af den opt\u00f8ede spinat og r\u00f8r den i gryden sammen med \u00e6ggeblommer, bagepulver og urtesalt.<\/p>\n\n\n\n
Pisk hviderne stive og vend dem forsigtigt i blandingen.<\/p>\n\n\n\n
Fordel dejen p\u00e5 velsmurt bagepapir i bradepanden (ca. 30 x 40 cm.) og bag rouladebunden ved 200C i 20-25 min. L\u00f8ft bagepapiret med den bagte bund ud af bradepanden og lad den afk\u00f8le under et fugtigt kl\u00e6de.<\/p>\n\n\n\n
R\u00f8r cremefraiche og mayonnaise sammen og fordel det p\u00e5 bunden. Drys med dild og purl\u00f8g.<\/p>\n\n\n\n
Hak de fleste af rejerne groft ( gem nogle stykker til pynt) fordel de hakkede rejer p\u00e5 bunden. Rul bunden sammen til en roulade, pak den i plastfolie og s\u00e6t den i k\u00f8leskabet i et par timer.<\/p>\n\n\n\n
Pynt rouladen med dild og citron inden servering.<\/p>\n","protected":false},"excerpt":{"rendered":"
50 g margarine\/sm\u00f8r 1 dl mel 2 dl m\u00e6lk 2 dl fl\u00f8de 13% 75 g hakket spinat (dybfrost opt\u00f8et) 1 ts urtesalt \u00bd ts bagepulver 3 \u00e6ggeblommer 3 \u00e6ggehvider Fyld: 1 dl cremefraiche…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[14,501],"tags":[366,376],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-forret","category-forret-eller-frokostret","tag-rejer","tag-roulade"],"_links":{"self":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=183"}],"version-history":[{"count":3,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions"}],"predecessor-version":[{"id":4578,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions\/4578"}],"wp:attachment":[{"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.madtildetmeste.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}