{"id":611,"date":"2016-12-16T15:45:37","date_gmt":"2016-12-16T14:45:37","guid":{"rendered":"https:\/\/mills.no\/mills\/derfor-gar-koldtbord-aldri-av-moten\/"},"modified":"2024-02-07T09:15:32","modified_gmt":"2024-02-07T08:15:32","slug":"derfor-gar-koldtbord-aldri-moten","status":"publish","type":"post","link":"https:\/\/mills.no\/mills\/derfor-gar-koldtbord-aldri-moten\/","title":{"rendered":"Derfor g\u00e5r koldtbord aldri av moten"},"content":{"rendered":"<div class=\"mills-block-featured alignwide alignwide wp-block-mills-block-featured\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1335\" style=\"width:100%;height:100%;object-fit:cover\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme.jpg\" class=\"wp-block-cover__image-background\" alt=\"Cathrine Olsen deler dine beste koldtbordtips\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme.jpg 2000w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme-1024x684.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme-768x513.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme-1536x1025.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2016\/12\/cathrine-olsen-hjemme-80x53.jpg 80w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><div class=\"wp-block-cover__inner-container\">\n<h1 class=\"has-text-align-center wp-block-post-title has-text-color has-neutral-1000-color\">Derfor g\u00e5r koldtbord aldri av moten<\/h1>\n\n<p class=\"t2-ingress has-text-align-center align wp-block-t2-ingress\">Visste du at vi startet med koldtbord allerede p\u00e5 1500-tallet? Norges beste hobbykokk, Cathrine Olsen, deler sine beste tips til nye vrier p\u00e5 det tradisjonelle m\u00e5ltidet.\n<\/p>\n\n<div class=\"has-text-align-center mills-published-date wp-block-post-date has-text-color has-neutral-1000-color\"><time datetime=\"2016-12-16T15:45:37+01:00\">16. desember 2016<\/time><\/div>\n<\/div><\/div>\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner.jpg\" alt=\"\" class=\"wp-image-859 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner.jpg 2000w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner-1024x683.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner-1536x1025.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/koldtbord-med-venner-80x53.jpg 80w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">Det er mange grunner til at koldtbord alltid er en sikker vinner. Rettene er enkle \u00e5 lage, du kan forberede det meste p\u00e5 forh\u00e5nd og gjestene kan plukke det de liker best. S\u00e5 det er kanskje ikke s\u00e5 rart at koldtbordet har lange tradisjoner i Skandinavia.<\/p>\n\n\n\n<p class=\"has-text-align-left\">N\u00e5r overklassen m\u00f8ttes til lystige lag p\u00e5 1500-tallet var det vanlig \u00e5 servere et \u00abbrennevinsbord\u00bb f\u00f8r selve hovedm\u00e5ltidet. Der var det gjerne br\u00f8d, sm\u00f8r, ost, sild, r\u00f8kelaks, p\u00f8lser og spekemat. P\u00e5 1600-tallet ble sm\u00f6rg\u00e5sbord popul\u00e6rt som hovedrett i Sverige, og inneholdt b\u00e5de varme og kalde retter. Sm\u00f6rg\u00e5sbordet er opphavet til det norske koldtbordet slik vi kjenner det i dag.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Vinneren av MasterChef p\u00e5 TV3, Cathrine Olsen, har mange gode koldtbordminner.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 S\u00e5 vidt jeg vet ble det servert koldtbord i d\u00e5pen min. Koldtbord er mat for mange anledninger, og det er lettvint \u00e5 servere n\u00e5r man har mange gjester, fordi man kan gj\u00f8re ferdig det aller meste i forkant, slik at man kan v\u00e6re tilstede for gjestene, sier hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Hun mener hemmeligheten bak et vellykket koldtbord ligger i planleggingen.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Det er enkelt \u00e5 lage store porsjoner n\u00e5r man f\u00f8rst er i gang, slik at det blir mat til mange. S\u00e5 kan man ta seg god tid til \u00e5 presentere maten slik at den tar seg best mulig ut p\u00e5 bordet f\u00f8r gjestene skal forsyne seg, sier hun.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<h2 class=\"wp-block-heading\" id=\"h-la-koldtbordet-folge-en-rod-trod\">La koldtbordet f\u00f8lge en r\u00f8d tr\u00f8d<\/h2>\n\n\n\n<p class=\"has-text-align-left\">Cathrine Olsens beste tips til et fristende koldtbord er \u00e5 ha en r\u00f8d tr\u00e5d i rettene som serveres.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Koldtbordene kan ofte virke litt tilfeldige med t\u00f8rr kylling, r\u00f8kelaks og egger\u00f8re som st\u00e5r av seg selv. Men det kan gj\u00f8res s\u00e5 mye mer spennende! Det er lurt \u00e5 ha et tema for koldtbordet, du kan for eksempel ta utgangspunkt i asiatiske eller nordiske smaker og sette sammen et koldtbord basert p\u00e5 det, sier hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Etter dager med fet julemat, poteter og saus er det garantert suksess \u00e5 invitere familie og venner p\u00e5 et romjulskoldtbord.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Det er en glimrende anledning til \u00e5 f\u00e5 brukt restene fra julemiddagene, slik at man slipper \u00e5 kaste mat. Et asiatisk-inspirert romjulskoldtbord kan for eksempel inneholde ribbebiter i hoi sin-saus og kylling satay-spyd. La kyllingen ligge over natten i en marinade med pean\u00f8ttsm\u00f8r, og ha koriander, r\u00f8dl\u00f8k og agurk som tilbeh\u00f8r, foresl\u00e5r Olsen.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><a href=\"https:\/\/mills.no\/oppskrift\/mills\/kylling-satay\/\"><em>Oppskrift p\u00e5 kylling satay med herlig, kremet pean\u00f8ttsaus finner du her.<\/em><\/a><\/p>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n<div class=\"wp-block-media-text alignwide has-media-on-the-right is-stacked-on-mobile is-image-fill has-neutral-1000-color has-neutral-0-background-color has-text-color has-background\"><figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei.jpg);background-position:50% 50%\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei.jpg\" alt=\"\" class=\"wp-image-860 size-full\" srcset=\"https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei.jpg 2000w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei-300x200.jpg 300w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei-1024x682.jpg 1024w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei-768x512.jpg 768w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei-1536x1024.jpg 1536w, https:\/\/mills.no\/content\/uploads\/sites\/2\/2022\/01\/leverpostei-80x53.jpg 80w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\" id=\"h-ny-vri-pa-norske-tradisjoner\">Ny vri p\u00e5 norske tradisjoner<\/h2>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\">Et romjulskoldtbord med utgangspunkt i nordiske tradisjoner kan det ogs\u00e5 lages nye vrier p\u00e5.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Ulike silderetter h\u00f8rer med, og rakfisk for dem som liker det. Lun <a href=\"https:\/\/mills.no\/mills\/?post_type=page&amp;p=663\">leverpostei <\/a>med remulade, sylteagurk, bacon eller sopp til smaker nydelig.<\/p>\n\n\n\n<p class=\"has-text-align-left\"><a href=\"https:\/\/mills.no\/oppskrift\/mills\/lun-leverpostei\/\"><em>Oppskriften p\u00e5 Olsens lune leverposteism\u00f8rbr\u00f8d finner du her.<\/em><\/a><\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Lefserull med rester av ribbe blandet med en majonesbasert dressing er ogs\u00e5 veldig godt. Pinnekj\u00f8ttet kan man servere \u00e1 la pulled pork sammen med r\u00f8dbetsalat og rosenk\u00e5l, sier Olsen.<\/p>\n\n\n\n<p class=\"has-text-align-left\">Det er viktig \u00e5 ikke glemme ulike dressinger og sauser som tilbeh\u00f8r p\u00e5 koldtbordet.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Bland <a href=\"https:\/\/mills.no\/mills\/?post_type=page&amp;p=677\">majones <\/a>og r\u00f8mme, og tilsett dijonsennep og finhakket sjalottl\u00f8k, s\u00e5 har du en ypperlig dressing som kan brukes som den er, eller som basis for en eggesalat til r\u00f8kelaks, sier hun.<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t<div class=\"has-background has-neutral-0-background-color is-style-vertical-spacing alignwide wp-block-mills-section has-background has-neutral-0-background-color\">\n\t\t\t<div class=\"wp-block-mills-section__inner aligncenter\">\n\t\t\t\t\n\n<h2 class=\"wp-block-heading\" id=\"h-svensk-smorbrodkake\">Svensk sm\u00f8rbr\u00f8dkake<\/h2>\n\n\n\n<p class=\"has-text-align-left\">Prikken over i-en p\u00e5 et romjulsbord kan v\u00e6re en ekte svensk \u201dsm\u00f6rg\u00e5st\u00e5rta\u201d.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Det er et godt tips \u00e5 la seg inspirere av v\u00e5re naboland. Sm\u00f6rg\u00e5st\u00e5rta, eller sm\u00f8rbr\u00f8dkake, lager du ved \u00e5 skj\u00e6re av skalkene av et br\u00f8d, helst noe litt grovere enn loff, og s\u00e5 dele det i tre-fire lag. S\u00e5 kan man fylle med det man selv og gjestene liker, sier hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">En skalldyrinspirert sm\u00f6rg\u00e5st\u00e5rta b\u00e5de smaker og ser fantastisk ut.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Fyll lagene med for eksempel skagenr\u00f8re, eggekrem, r\u00f8kelaks og reker. Dekk hele kaken med en blanding av sm\u00f8reost, majones, sjalottl\u00f8k og dill, og pynt med <a href=\"https:\/\/mills.no\/produkt\/mills\/original-kaviar\/\">kaviar <\/a>eller rogn til slutt. Det blir veldig dekorativt og kjempegodt!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-eksperimenterer-med-mat\">Eksperimenterer med mat<\/h2>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Jeg jobbet i mange \u00e5r som servit\u00f8r p\u00e5 restaurant, og har alltid v\u00e6rt opptatt av hvordan maten lages. Det er viktig \u00e5 forst\u00e5 kj\u00f8rereglene og l\u00e6re seg teknikken, n\u00e5r man har det p\u00e5 plass kan man begynne og eksperimentere og leke seg, sier hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">At hun skulle g\u00e5 helt til topps i MasterChef var ikke noe hun hadde forestilt seg da hun meldte seg p\u00e5.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 Jeg tok ett skritt av gangen hele tiden, og hadde det utrolig g\u00f8y. Det var mange flinke deltakere med, og jeg l\u00e6rte masse, sier hun.<\/p>\n\n\n\n<p class=\"has-text-align-left\">I premie vant hun gavekort p\u00e5 b\u00e5de kj\u00f8kkenutstyr og reiser.<\/p>\n\n\n\n<p class=\"has-text-align-left\">\u2013 N\u00e5 planlegger jeg en tur til Sri Lanka, og gleder meg til \u00e5 la meg inspirere av krydder og smaker. \u00c5 spise lokal mat er alltid h\u00f8ydepunktet for meg n\u00e5r jeg er p\u00e5 reise, sier den popul\u00e6re hobbykokken.<\/p>\n\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Visste du at vi startet med koldtbord allerede p\u00e5 1500-tallet? Norges beste hobbykokk, Cathrine Olsen, deler sine beste tips til&hellip;<\/p>\n","protected":false},"author":2,"featured_media":612,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[82,83],"tags":[],"class_list":["post-611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mills","category-tips-og-inspirasjon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Derfor g\u00e5r koldtbord aldri av moten<\/title>\n<meta name=\"description\" content=\"Visste du at vi startet med koldtbord allerede p\u00e5 1500-tallet? 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