50 g\u00a0 \u00a0 \u00a0margarine\/sm\u00f8r<\/p>\n
1 dl\u00a0 \u00a0 \u00a0 mel<\/p>\n
2 dl\u00a0 \u00a0 \u00a0 m\u00e6lk<\/p>\n
2 dl\u00a0 \u00a0 \u00a0 fl\u00f8de 13%<\/p>\n
75 g\u00a0 \u00a0 \u00a0hakket spinat (dybfrost opt\u00f8et)<\/p>\n
1 ts\u00a0 \u00a0 \u00a0 \u00a0urtesalt<\/p>\n
\u00bd ts\u00a0 \u00a0 \u00a0 bagepulver<\/p>\n
3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00e6ggeblommer<\/p>\n
3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00e6ggehvider<\/p>\n
<\/p>\n
Fyld:<\/p>\n
1 dl\u00a0 \u00a0 \u00a0cremefraiche 18%<\/p>\n
1 dl\u00a0 \u00a0 \u00a0mayonnaise<\/p>\n
2 ss\u00a0 \u00a0 fintklippet dild<\/p>\n
2 ss\u00a0 \u00a0 fintklippet purl\u00f8g<\/p>\n
200 g rejer<\/p>\n
Start med rouladen, som bages i god tid, da den skal have tid til at k\u00f8le af.<\/p>\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
Pres al v\u00e6den af den opt\u00f8ede spinat og r\u00f8r den i gryden sammen med \u00e6ggeblommer, bagepulver og urtesalt.<\/p>\n
Pisk hviderne stive og vend dem forsigtigt i blandingen.<\/p>\n
Fordel dejen p\u00e5 velsmurt bagepapir i bradepanden (ca. 30 x 40 cm.) og bag rouladebunden ved 200C\u00a0 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
R\u00f8r cremefraiche og mayonnaise sammen og fordel det p\u00e5 bunden. Drys med dild og purl\u00f8g.<\/p>\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
Pynt rouladen med dild og citron inden servering.<\/p>\n","protected":false},"excerpt":{"rendered":"
50 g\u00a0 \u00a0 \u00a0margarine\/sm\u00f8r 1 dl\u00a0 \u00a0 \u00a0 mel 2 dl\u00a0 \u00a0 \u00a0 m\u00e6lk 2 dl\u00a0 \u00a0 \u00a0 fl\u00f8de 13% 75 g\u00a0 \u00a0 \u00a0hakket spinat (dybfrost opt\u00f8et) 1 ts\u00a0 \u00a0 \u00a0 \u00a0urtesalt \u00bd ts\u00a0 \u00a0 \u00a0 bagepulver 3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00e6ggeblommer 3\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00e6ggehvider Fyld: 1 dl\u00a0 \u00a0 \u00a0cremefraiche […]<\/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":"","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:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=183"}],"version-history":[{"count":2,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions"}],"predecessor-version":[{"id":3896,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions\/3896"}],"wp:attachment":[{"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/detskalsmagegodt.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}