entertainment media

adult content

news media journalism

news/blog

Swedish

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_hjSessionUser_3645947

OptanonConsent

Domain 'www.koket.se' uses the Swedish country-code top-level domain (.se) with subdomain 'www'. The core label 'koket' covers 5 characters with two vowels and three consonants. Word splitting yields two words: kok, et. Median word length comes out to 2.5 characters. No strong language cues emerged from the frequency lists.

html/c0/33/c033e6d2-84b6-473d-a76c-4870ab737d11_fallback.html.gz

Recept, matinspiration, kockar och matprogram | Köket.se

newsletterKoket

newsletterBeverage

email

__pb_locator__

_hjSafeContext

Saffransbullar på briochedeg fyllda med vit choklad

Saffransbullar i långpanna med brynt smör

Saffransscones med lingonsylt och vispad crème fraiche

viewport

next-size-adjust

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publisher

robots

fb:app_id

page-type

Recept, matinspiration, kockar och matprogram

https://www.koket.se/static/img/og-image.jpg

twitter:card

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HSTS header missing - vulnerable to protocol downgrade attacks

CSP header missing - vulnerable to XSS attacks

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Amazon EC2 Abuse

IP Management

Amazon AWS Network Operations

Amazon.com, Inc.

AWS RPKI Management POC

IP Routing

Amazon EC2 Network Operations

AMAZO-CF

Köket

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self.__next_f.push([1,"---\n\n### Redaktionens 4 utvalda glöggfavoriter i år!\n![Årets glögg 2025 favoriter](https://img.koket.se/standard-large/arets-glogg-2025-favoriter.png.jpg)\n**Saturnus, Saffran och äpple, 0% (dagligvaruhandeln)**\nRedaktionens kommentar: *En väldigt god glögg med en fyllig, rund och sammetslen smak med perfekt balans av saffran och äpple. Den smakar definitivt jul och är ett säkert kort på årets glöggmingel, lika god kall som varm. En riktig storfavorit i år!*\n\n**Blossa 25 Alperna, 15% (Nr 7219001)**\nRedaktionens kommentar: *En av Blossas godaste smaker på länge! Klassiska julsmaker, den har allt man förväntar sig av en glögg- en riktig fullträff!*\n\n**Saturnus Malmö glögg, 15% (Nr 3166602)**\nRedaktionens kommentar:*En söt, varm och kryddig glögg med inslag av kardemumma, kryddnejlika och torkade fikon. Något starkare, lite spritig smak men en riktigt god glöggsmak för den som gillar lite mer \"vuxen smak\" på glögg. Kul att den är gjord på svenska druvor från vingården i Klagshamn.*\n\n**Saturnus Glögg Havtorn, 0,5% (Nr 1905702)**\nEn lättdrucken glögg med lite ny, spännande smak av havtorn, kardemumma, gula äpplen, pomerans, honung och ingefära. Lite saftig godissmak. Oväntad god!\n\n---\n\n### Spetsad glögg\n**Glögg spetsad med gin, sherry och whisky är den senaste trenden som är här för att stanna. Ett nytt sätt att dricka kall glögg med en isbit i.**\n![Årts glögg 2025 - spetsad glögg](https://img.koket.se/standard-large/arts-glogg-2025-spetsad-glogg.png.jpg)\n\n**Saturnus Svensk vinter med whisky från Mackmyra, 20% (nr 75495)**\nRedaktionens kommentar: *Årets vattendelare! Från lägsta till högsta betyget \"Riktig fullträff!\". \"Lite för stark och tung, men en god kryddig smak\" \"Trevlig whiskysmak\". En del tyckte glöggen var för spetsig och spritig i smaken. Godast varm då den gav en rundare smak och de klassiska glöggkryddorna trädde fram tydligare.*\n\n**Järvsö Brännvins Glögg från Tevsjö destelleri, 14% (nr 30744 - ordervara)**\nRedaktionens kommentar: *Denna glögg var en vattendelare på redaktionen! Kryddig, söt smak med inslag av russin, kanel, blåbär, rabarber och kryddnejlika. Glöggen är mustig och djup med en första känsla av lakrits, en lite \"spritig\", vuxen smak för den som vill testa en ny spännande glöggsmak.* \n\n**Gotlands ginfabrik, GLÖGG, 22% (nr 74027)**\nRedaktionens kommentar: *Här krävs att man gillar gin för att gilla denna glögg! Glöggen har en smak av torkade äpplen, kanel pomerans, ingefära och enbär. En spritig, mer vuxen och rätt oglöggig smak har övertaget och de flesta föredrog denna glögg kall, som en glöggdrink med is.*\n\n**Skedvi glögg spetsad med akvavit 10% (nr 70753 -ordervara)**\nRedaktionens kommentar: *Trevlig och annorlunda glögg som först ger lite lakritskänsla och påminner om turkisk peppar. En fyllig, söt smak med inslag av lingon, kanel, kryddnejlika, kanel, honung, kummin och blåbär. ( _Kul fakta: Knäckeresterna från bageriet har tagits tillvara och förvandlats till akvavit. Allt för att inte en enda knäckebrödsmula ska gå till spillo!_)*\n\n**Saturnus Starkvinsglögg med fatlagrad sherry, 15% (nr 95488)**\nRedaktionens kommentar: *God doft, kryddig, lite sträv smak med tydliga toner av kanel. Ändå en klassisk stil i smaken men sherryn träder fram lite väl mycket, men gillar man sherry är detta en fullträff!*\n\n**Blossa trestjärnig, spetsad starkvinsglögg med Cognac, 21,1% (nr 96517)**\nRedaktionens kommentar: *En klassisk smak av glögg, smakar typiskt \"spetsad\" med cognac och ett bra alternativ till avecen. Kryddig, söt smak med inslag av choklad, kardemumma, sultanrussin, nötter, pomerans, kanel och kryddnejlika.* \n\n**Blossa Glögg Trestjärnig Frost med gin, 21% (nr 7833602 - ordervara)**\nRedaktionens kommentar:*En vattendelare på redaktionen. Både högsta och lägsta betyg. En riktigt god, lite spritig glögg med inslag av sultanrussin, kardemumma, ingefära och enbär. \"Bästa - väldigt god smak\" och \"Söt och klassiskt glöggig smak\" och \"Alldeles för skarp och spritig smak för mig\" var några kommentarer.\n\n**Winter negroni, Stockholms bränneri, 22% (Nr 87404 - ordervara)**\nRedaktionens kommentar: *Winter negroni - med smaker av mörka bär som torkade körsbär och  svartvinbär. För den som inte gillar de supersöta glöggsmakerna är denna \"glögg\" med lite bitter touch av malört helt perfekt - och smakar extra gott kall med en isbit i. Negronin är ekologisk och produceras som alla bränneriets produkter på Södermalm i Stockholm.*\n\n---\n### Inspiration från naturen\n**Skogens smaker lockar även i år, lingon, hjortron och nordiska bär är några av årets vinnande komponenter!**\n![Årets glögg 2025 - natur](https://img.koket.se/standard-large/arets-glogg-2025-natur.png.jpg)\n\n**Saturnus blåbär, alkoholfri (dagligvaruhandeln)**\nRedaktionens kommentar: God och trevlig glögg med mycket blåbärssmak. En snäll, saftig glögg som är lika god kall som varm\"\n\n**Grythyttans skogsglögg 14,5% (Nr 96460)**\nRedaktionens kommentar: *En klassisk god glögg med mycket smak av kryddor och bär. Lite vuxen, sträv eftersmak med inslag av lingon, kryddnejlika, kanel, pomerans, ingefära och blåbär.* \n\n**Blå vinter, Spirit of Sweden, 10% (Nr 9001202)**\n\n**Dufvenkroks hjorton, 2,25%  (dagligvaruhandeln)**\nRedaktionens kommentar: *En frisk och fruktig, god glögg som nästan påminner om tutti frutti-godisar, utan att vara för söt. En lättglögg med smak av hjortron, kryddnejlika, torkad ingefära, citrus och pomerans. Riktigt god!*\n\n**BLOSSA Vinteräpple jubileumsutgåva 15% (Nr 54528)**\nRedaktionens kommentar: *God, fräsch och inte för söt. Lite lagom spritig äpple- och kanelsmak, skulle vara perfekt i en termos efter en kall dag i skidbacken. En riktig favorit!*\n\n---\n\n### Lättglögg \u0026 alkoholfritt\n**Ingen jul utan alkoholfria alternativ! De alkoholfria alternativen blir fler för varje år, och några klassiker står sig år efter år.**\n![Årets glögg 2025 alkoholfri ny](https://img.koket.se/standard-large/arets-glogg-2025-alkoholfri-ny.png.jpg)\n\n**Dufvenkroks granatäpple, 2,25%  (dagligvaruhandeln)**\nRedaktionens kommentar: *En frisk och fruktig smak av granatäpple utan att bli alldeles för söt. Men även klassiska julkryddor som kryddnejlika och pomerans gör denna nyhet till ett kul tillskott på glöggminglet.*\n\n**Dufvenkroks blodapelsin, 2,25%  (dagligvaruhandeln)**\nRedaktionens kommentar: *En frisk och mild, god glögg med lite saftkänsla utan att vara för söt. En lättglögg med tydlig smak av blodapelsin och svag smak av glöggkryddor. Godast kall med en isbit i!*\n\n**Herrljunga Äpple \u0026 kanel, 0%  (dagligvaruhandeln)**\nRedaktionens kommentar: *Jättegod! Mycket äpple och kanelsmak - nästan som äppelkaka på flaska! Lagom söt, lämnar ingen besviken.* \n\n**Saturnus Vinter mojito, 2,25%  (dagligvaruhandeln)**\nRedaktionens kommentar: *Den här smakar riktigt god mojito utan alkohol - påminner dock inte om en glögg! Perfekt drink till decembers mingel, varför inte som en drink till nyårsafton? Redaktionen föredrar den kall med is i.*\n\n**Grönstedts, Alkoholfri Glögg, 0,5%**\nRedaktiones kommentar: *Mer klassisk och kryddig glöggsmak går knappast att få. En mjuk, god söt smak av kardemumma, mörka bär, russin, kanel, kryddnejlika, ingefära och pomerans. Perfekt till julens alkoholfria glöggmingel.*\n\n**Hallon lakrits döskalle 0% (dagligvaruhandeln)**\nRedaktionens kommentar:  *Förväntningarna var skyhöga! Glöggen har en mild trevlig och sötsalt godissmak, inte direkt julig, påminner mer om en godisshot än de klassiska glöggsmakerna. Perfekt glögg för den yngre skaran som också vill dricka glögg på adventsfikat.*\n\n\n---\n\n### Traditionella smaker\n**En kassisk glögg är gärna mjuk och lättdrucken och består ofta av jämnt balanserade smaker av kanel, kryddnejlika, kardemumma och pomerans.**\n\n![Årets glögg 2024 traditionella smaker](https://img.koket.se/standard-large/arets-glogg-2024-traditionella-smaker.png.jpg)\n\n\n**Alpenglitzern Glühwein, 8,5% (nr 90071)**\nRedaktionens kommentar: *En enkel glögg som inte sticker ut, lite mer \"vinig\" smak. God för den som inte gillar alltför söta glöggdrycker.*\n\n**Torr ekologisk vinglögg, Tegnér \u0026 son, 12% (nr 91189)**\nRedaktionens kommentar: *En torrare variant, perfekt för den som inte gillar söta glöggsorter men ändå älskar smaken av klassisk glögg. Kryddig, lite \"vuxen smak\" med inslag av mörka bär, kardemumma, pomerans, kryddnejlika och kanel.*  \n\n**Goder aftonglögg, ekologisk 12,5% (nr 96031 - ordervara)**\nRedaktionens kommentar: *En god, klassisk rödvinsglögg som inte för söt, lättdrucken med inslag av kryddnejlika, kanel, russin, ingefära, kardemumma, körsbär och pomerans.*  \n\n**Blossa glögg original 1895, 18% (nr 92497)**\nRedaktionens kommentar: *En klassisk och god glöggsmak med inslag av russin, kardemumma, valnötter och pomerans. Glöggen har aningens mindre sötma och mer strävhet och med en tydlig smak av kakao.*\n\n**Edvard Bloms glögg 15% (nr 72167 - ordervara) finns även som alkoholfri**\nRedaktionens kommentar: *En riktigt god glögg med mycket smak - en ny konkurrent till de gamla klassikerna! Roligare än den vanliga glöggen med Inslag av svarta vinbär, ton av svartpeppar, choklad, kryddnejlika, apelsin.*  \n\n**Vinfabrikens äppelglögg 11 % (Nr 96037)**\nRedaktionens kommentar: *Fräsch, lätt glögg med klassiska goda äppel- och glöggsmaker. Tydlig smak av rött äpple, kanel, kardemumma, ingefära, pomerans och apelsin. En riktig favorit hos alla på redaktionen!*\n\n**Grönstedts glögg, 15% (nr 38016)**\nRedaktionens kommentar: *En riktig favorit! Klassisk starkvinsglögg med traditionella smaker, härlig doft, len och med god eftersmak och utan att vara för söt.*\n\n**Spritverket Ekologisk starkvinsglögg 15% (nr 93702 ordervara)**\nRedaktionens kommentar: *Klassisk smak av starkvinsglögg - kryddnejlika, kardemumma, choklad, vanilj och pomerans. Inget som lyfter på ögonbrynen utan en vanlig, traditionell smak i praktiskt tetraförpackning. (Leverantören av glöggen ingår i Dryckesbranschens klimatinitiativ och produkten har flera ekologiska miljöcertifieringar)*\n\n---\n*Hur har testet gått till?\nI år har vi varit 11 personer som utfört testet. 1 utbildad sommelier, några matredaktörer och övriga jul- och dryckesentusiaster. Alla som deltagit älskar glögg - men har helt olika smakpreferenser.  Vi har testat sorterna både varma och kalla. Vi har kokat ner alla kommentarer och sammanfattat, samt skrivit om någon flaska har stuckit ut smakmässigt. \nOm glöggen är en 'vattendelare' innebär det att den både fått högsta och lägsta betyg. Har merparten av oss gillat en smak då har det blivit en favorit.*"])

self.__next_f.push([1,"[Här kan du läsa mer och köpa kursen! ::button](https://www.koket.se/kurser/vin-mat-kombination)\n\nMischa har samlat 30 års erfarenhet i 7 härliga lektioner med fokus på att kombinera mat och dryck i perfekt harmoni. Nedan kan du läsa mer om innehållet i kursen.\n\n## Lektion 1  - Så förstår du vin\n\nI första lektionen lär Mischa dig hur du förstår vin utifrån färg, doft och smak. Mischa pratar även sensorik och guidar dig i hur du använder dina olika sinnen när du provar vin.\n\n![](https://img.koket.se/standard-large/mischas-kurs-mischa-glas.jpg)\n\n## Lektion 2 - Smakkombinationer\n\nMischa lär dig om grundsmaker, aromer och texturer. Hon provar viner tillsammans med mat och lär dig olika sätt att skapa fantastiska smakkombinationer där 1+1=3.\n\n## Lektion 3 - Lätta viner\n\nMischa berättar om sina favoriter i denna kategori av lätta, friska och eleganta viner. Hon provar även ett par viner och bjuder på klassiska maträtter som passar perfekt till.\n\n## Lektion 4 - Medelfylliga viner\n\nMischa guidar dig genom den största vinkategorin, medelfylliga viner. Hon provar sina favoritviner och bjuder dem med vällagad mat där smakerna gifter sig perfekt.\n\n## Lektion 5 - fylliga viner\n\nMischa provar lite kraftigare viner och lagar underbara maträtter i perfekt smakkombination och med lite extra kärlek. Mischa lär dig även om dekantering och temperaturer.  \n\n[Se trailer och köp kursen här ::button](https://www.koket.se/kurser/vin-mat-kombination)\n\n![](https://img.koket.se/standard-large/mischas-kurs-ostar.jpg)\n\n## Lektion 6 - söta viner\n\nI lektionen lär du dig hur sötma fungerar och hur söta viner bäst kombineras med mat. Mischa bjuder vin och mat med söta smaker vilket passar perfekt då sött + sött = mindre sött.\n\n## Lektion 7 - Mousserande viner\n\nI Mischas favoritkategori ger hon dig sina favoritviner och historien bakom. Hon provar olika mousserande viner och lagar maträtter som passar till. Det blir även sabrering.  \n\n## Lektion 8 - Sammanfattning\n\nMischa sammanfattar vad hon lärt dig under kursen. Fortsätt prova vin, laga mat och skapa fantastiska smakkombinationer, på ditt eget vis. Och våga ta ut svängarna och vara lite crazy.\n\n![](https://img.koket.se/standard-large/mischas-kurs-ankbrost.jpg)  \n\nKursen är helt digital och när du väl köpt den är den din för alltid. Du kan alltså gå kursen i din egen takt och hoppa fram och tillbaka mellan lektionerna för att riktigt förstå all den  magiska kunskap Mischa delar med sig av. \n\nI kursen ingår recept på all mat som lagas, mängder av vintips med artikelnummer och såklart massor av värdefulla tips för att du ska kunna lyckas med din perfekta måltid. \n\n[Kursen blir din för 299 kr - läs mer här! ::button](https://www.koket.se/kurser/vin-mat-kombination)"])

self.__next_f.push([1,"Skala potatisarna och skär dem i skivor. Stek dem i rikligt med olja tills de får färg. Låt rinna av på hushållspapper.\nSkär tomaterna i skivor.\nSätt ugnen på 250 grader.\nBlanda samman alla ingredienser till biffarna i en skål.\nForma små biffar av färsen och lägg i en ugnssäker form.\nLägg potatisskivorna ovanpå biffarna och toppa med tomatskivor.\nSpäd ut tomatpurén med hett vatten och rör ner buljongen tills den löst sig.\n\nHäll tomatsåsen jämnt i formen med biffarna. Strö över en nypa sju kryddor och svartpeppar.\nSätt in formen på näst nedersta falsen.\nNär tomatsåsen börjar puttra (efter ca 10 minuter), sänk värmen till 200 grader och låt rätten tillagas ytterligare 15–20 minuter.\n#Vermicelliris\nTvätta riset ordentligt i ljummet vatten och låt rinna av i en sil. Hetta upp olja och smör i en kastrull.\nStek vermicellin under omrörning tills den blir gyllene.\nSänk värmen och rör ner det avrunna riset. Blanda ordentligt.\nTillsätt salt och häll på hett vatten så att riset täcks med ca 1 cm.\nLägg på lock och koka upp. När det börjar puttra, sänk värmen.\nLåt sjuda under lock i 15–17 minuter, beroende på rissort.\nLåt riset vila 15 minuter utan lock, fluffa sedan med en gaffel.\nOm riset känns torrt kan du tillsätta lite mer varmt vatten, lägga på locket och låta det ånga ytterligare 5 minuter.\nServera biffarna med tomatsås och vermicelliris."])

self.__next_f.push([1,"#Botten\nSätt ugnen på 180 grader. Smält smöret i en kastrull, mixa kexen väl i en matberedare till smulor. Blanda i socker och smör. Tryck ut smulorna i en pajform, 22-25 cm i diameter med löstagbar kant ända upp i kanterna av formen. Grädda 10 minuter, ta ut och låt svalna.\n\n#Lingoncurd\nLägg gelatinblad i kallt vatten. Mixa lingonen till en puré med en stavmixer.\nVärm purén tillsammans med strösockret. Häll blandningen över äggulor i en bunke.\nVärm på medelhög temperatur tills curden har 84 grader. Häll över i en annan bunke och lägg i gelatinblad. Tillsätt smöret och mixa tills du har en slät kräm. Låt svalna innan du fyller skalet.\n\n#Italiensk maräng\nHäll vatten och strösocker i en liten kastrull. Koka upp och låt koka till 121 grader, när den visar 115 grader börjar du vispa äggvitorna till en maräng. Sänk hastigheten något och häll i sockerlagen med tunn stråle i bunken under konstant vispning. Vispa marängen tills den svalnat. Sen är det bara att spritsa på pajen i önskad dekor. Dekorera gärna med oxalis.\n\n"])

self.__next_f.push([1,"Koka upp vattnet till rimlagen och häll i salt. Låt svalna helt och tillsätt därefter dillstjälkarna och vitpepparkornen tillsammans med fisken. Låt stå kallt 1 timme. Detta gör fisken saftigare och mer smakrik.\nVärm ugnen till 175 grader.\nDela morötterna och betorna i klyftor, lägg i en ugnsform och ringla över olja och flingsalt. Baka i ugnen i ca 20 minuter tills de är precis genombakade.\nKoka potatisen i välsaltat vatten tills den är precis genomkokt.\nKlicka i en klick smör och finhackad dill och skaka lätt kastrullen innan servering, så att dillen täcker potatisen.\nKoka upp grädden till sandefjordsåsen, tillsätt crème fraiche och låt såsen sjuda. Klicka i smöret under omrörning.\nLåt inte såsen koka upp efter att du lagt i smöret, då skär den sig. Smaka upp såsen med citron, gräslök, persiljan, dillen och salt.\nSänk ugnstemperaturen till 100 grader.\nVärm en stekpanna och stek hälleflundran med skinnsidan neråt tills den fått fin färg. Lägg över fisken i en ugnsform och låt bakas klart i ugnen tills innertemperaturen är 42-50 grader.\nLägg upp rätten på en tallrik och toppa med rädisor, zucchini och dill."])

self.__next_f.push([1,"#Saffransbullar\nStöt saffran med 1 msk av sockret i en mortel och tillsätt vatten. Låt stå.\n\nSmula jästen i en stor bunke och blanda med mjölk, smör och saffransvätskan, resterande socker, salt och mjöl. Knåda degen ca 15 minuter för hand eller 10 minuter i maskin. Lägg degen i kylen och fortsätt med resten. Degen blir lättare att kavla när den är lite kall.\n\nBryn smöret och låt svalna något. Riv mandelmassan och blanda med smöret, sockret och vaniljsockret. Förbered en stor långpanna eller en ugnsplåt med bakplåtspapper.\n\nTa ut degen ur kylen. Häll lite mjöl över din bakbänk och knåda degen lite lätt. Kavla ut degen till en stor rektangel och bred på fyllningen över hela. Vik ihop degen i ett treslag och kavla den så att den passar ugnsplåten. Lägg över degen i ugnsplåten. Skär rutor med en kniv eller en degskrapa.\n\nLåt jäsa under duk 1-2 timmar, så att de nästan dubblas i storlek.\n\nSätt ugnen på 200 grader över- och undervärme.\n\nGrädda bullarna i nedre delen av ugnen ca 15 minuter. Låt svalna.\n\n#Topping\nBryn smöret och låt svalna något. Pensla bullarna med det brynta smöret. Strö över socker och bryt isär bullarna.\n"])

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Requests	IP Address	Location	AS Autonomous System
209	13.226.244.54	Unknown	Unknown
86	65.8.131.11	Unknown	Unknown
25	13.226.244.70	Unknown	Unknown
12	104.18.86.42	Unknown	Unknown
6	65.8.131.50	Unknown	Unknown
6	142.250.184.232	Unknown	Unknown
6	104.18.32.137	Unknown	Unknown
6	65.8.131.107	Unknown	Unknown
6	18.66.102.51	Unknown	Unknown
6	104.18.87.42	Unknown	Unknown
349	55	-	-

Security Scan Report: www.koket.se

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