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series.toc
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\contentsline {chapter}{\numberline {1}Welcome}{7}{chapter.1}%
\contentsline {chapter}{\numberline {2}Gris}{9}{chapter.2}%
\contentsline {chapter}{\numberline {3}Vildt}{11}{chapter.3}%
\contentsline {section}{\numberline {3.1}Kanin}{11}{section.3.1}%
\contentsline {subsection}{\numberline {3.1.1}Forloren gedegryde.}{11}{subsection.3.1.1}%
\contentsline {chapter}{\numberline {4}Lam}{13}{chapter.4}%
\contentsline {section}{\numberline {4.1}LAMMEKØLLE}{13}{section.4.1}%
\contentsline {chapter}{\numberline {5}Retter med kylling}{15}{chapter.5}%
\contentsline {section}{\numberline {5.1}Kyllingetærte}{15}{section.5.1}%
\contentsline {section}{\numberline {5.2}Hverdagskylling med kremede svampe}{16}{section.5.2}%
\contentsline {chapter}{\numberline {6}onepot chicken \& rice}{17}{chapter.6}%
\contentsline {section}{\numberline {6.1}pollo orzo}{17}{section.6.1}%
\contentsline {chapter}{\numberline {7}Preservationerne}{19}{chapter.7}%
\contentsline {section}{\numberline {7.1}Æblesmør}{19}{section.7.1}%
\contentsline {chapter}{\numberline {8}Pasta}{21}{chapter.8}%
\contentsline {section}{\numberline {8.1}Misopasta}{21}{section.8.1}%
\contentsline {section}{\numberline {8.2}Mac n Peas}{21}{section.8.2}%
\contentsline {section}{\numberline {8.3}Pasta al Dante}{22}{section.8.3}%
\contentsline {section}{\numberline {8.4}Italiensk pølsebix}{22}{section.8.4}%
\contentsline {section}{\numberline {8.5}Standard pastabix}{22}{section.8.5}%
\contentsline {section}{\numberline {8.6}Onepot Pasta}{22}{section.8.6}%
\contentsline {section}{\numberline {8.7}Putanesca}{22}{section.8.7}%
\contentsline {section}{\numberline {8.8}Aglio et olio}{22}{section.8.8}%
\contentsline {section}{\numberline {8.9}one pot lasagne}{23}{section.8.9}%
\contentsline {section}{\numberline {8.10}pasta med broccoli}{23}{section.8.10}%
\contentsline {chapter}{\numberline {9}Ko}{25}{chapter.9}%
\contentsline {chapter}{\numberline {10}Sovsene}{27}{chapter.10}%
\contentsline {section}{\numberline {10.1}bærnæse}{27}{section.10.1}%
\contentsline {section}{\numberline {10.2}De andre sovse}{27}{section.10.2}%
\contentsline {subsection}{\numberline {10.2.1}steaksovs:}{27}{subsection.10.2.1}%
\contentsline {subsection}{\numberline {10.2.2}cherry tomat sovs}{27}{subsection.10.2.2}%
\contentsline {subsection}{\numberline {10.2.3}Pebersovs}{29}{subsection.10.2.3}%
\contentsline {subsection}{\numberline {10.2.4}Røget svampesauce}{29}{subsection.10.2.4}%
\contentsline {section}{\numberline {10.3}Bistro sovs}{30}{section.10.3}%
\contentsline {section}{\numberline {10.4}Portvinssauce}{30}{section.10.4}%
\contentsline {subsection}{\numberline {10.4.1}Balsamico sovs}{30}{subsection.10.4.1}%
\contentsline {chapter}{\numberline {11}kondimenterne}{33}{chapter.11}%
\contentsline {section}{\numberline {11.1}Syltede champignon}{33}{section.11.1}%
\contentsline {section}{\numberline {11.2}Trykkogerketchup}{33}{section.11.2}%
\contentsline {section}{\numberline {11.3}skalottemarmelade}{34}{section.11.3}%
\contentsline {chapter}{\numberline {12}Specialiteterne}{35}{chapter.12}%
\contentsline {section}{\numberline {12.1}Konfiterede hvidløg}{35}{section.12.1}%
\contentsline {section}{\numberline {12.2}Saltede æggeblommer}{35}{section.12.2}%
\contentsline {section}{\numberline {12.3}sous vide kold kaffe}{35}{section.12.3}%
\contentsline {chapter}{\numberline {13}Rester}{37}{chapter.13}%
\contentsline {section}{\numberline {13.1}Standard pastabix}{37}{section.13.1}%
\contentsline {section}{\numberline {13.2}bixemad}{37}{section.13.2}%
\contentsline {section}{\numberline {13.3}gratin}{37}{section.13.3}%
\contentsline {chapter}{\numberline {14}Desserterne}{39}{chapter.14}%
\contentsline {section}{\numberline {14.1}Æbletrifli}{39}{section.14.1}%
\contentsline {chapter}{\numberline {15}Diverse og usorteret}{41}{chapter.15}%
\contentsline {section}{\numberline {15.1}fuglebrød}{42}{section.15.1}%
\contentsline {section}{\numberline {15.2}rå overleafnoter}{42}{section.15.2}%
\contentsline {subsection}{\numberline {15.2.1}stammpot}{42}{subsection.15.2.1}%
\contentsline {section}{\numberline {15.3}den faste madplansrotation}{43}{section.15.3}%
\contentsline {section}{\numberline {15.4}chachouka}{43}{section.15.4}%
\contentsline {section}{\numberline {15.5}brændende kærlighed}{43}{section.15.5}%
\contentsline {section}{\numberline {15.6}kylling i karry}{43}{section.15.6}%
\contentsline {section}{\numberline {15.7}Risengrød}{43}{section.15.7}%
\contentsline {section}{\numberline {15.8}Hummus}{43}{section.15.8}%
\contentsline {section}{\numberline {15.9}Dahl}{43}{section.15.9}%
\contentsline {section}{\numberline {15.10}Risotto}{43}{section.15.10}%
\contentsline {section}{\numberline {15.11}gratin}{43}{section.15.11}%
\contentsline {section}{\numberline {15.12}Tabbouleh}{44}{section.15.12}%
\contentsline {section}{\numberline {15.13}pastasalat til madpakke}{44}{section.15.13}%
\contentsline {section}{\numberline {15.14}Svampe/spinat tærte}{45}{section.15.14}%
\contentsline {section}{\numberline {15.15}1000 øers dressing}{45}{section.15.15}%
\contentsline {section}{\numberline {15.16}kartoffelfrikadeller}{46}{section.15.16}%
\contentsline {section}{\numberline {15.17}Svampe omelet}{46}{section.15.17}%
\contentsline {section}{\numberline {15.18}Bacon medisterpølse i airfryer}{46}{section.15.18}%
\contentsline {section}{\numberline {15.19}bagselv leverpostej i airfryer}{47}{section.15.19}%
\contentsline {chapter}{\numberline {16}Lidt mere teoretisk}{49}{chapter.16}%
\contentsline {section}{\numberline {16.1}Svampe}{49}{section.16.1}%
\contentsline {chapter}{\numberline {17}omregninger og sådan}{51}{chapter.17}%