{"id":204,"date":"2015-11-07T17:25:00","date_gmt":"2015-11-07T17:25:00","guid":{"rendered":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=204"},"modified":"2016-01-28T00:15:18","modified_gmt":"2016-01-28T00:15:18","slug":"braseret-kaninlar-med-speltotto-og","status":"publish","type":"post","link":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=204","title":{"rendered":"Braseret kaninl\u00e5r med speltotto og svampe"},"content":{"rendered":"<div class=\"separator\" style=\"text-align: start; clear: both;\">\n<div class=\"separator\" style=\"clear: both;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/lh3.googleusercontent.com\/-J8nuhoy7Itk\/Vj5LrUNt-2I\/AAAAAAABY8w\/QAmhuLmnjh4\/s640\/blogger-image-687622715.jpg\"><br \/>\n<img decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/-J8nuhoy7Itk\/Vj5LrUNt-2I\/AAAAAAABY8w\/QAmhuLmnjh4\/s640\/blogger-image-687622715.jpg\" alt=\"\" border=\"0\" \/><\/a><\/div>\n<\/div>\n<div class=\"separator\" style=\"text-align: start; clear: both;\"><\/div>\n<div class=\"separator\" style=\"text-align: start; clear: both;\">Til 2-3 personer<\/div>\n<p><strong>Ingredienser<\/strong><br \/>\n2 skalottel\u00f8g<br \/>\n1 tsk. koldpresset rapsolie<br \/>\n1\u00a0sp. sm\u00f8r<br \/>\n150 g perlespelt<br \/>\n1 dl \u00e6blemost<br \/>\n1 sp \u00e6blecidereddike<br \/>\n4 dl bouillon (h\u00f8ns, eller gr\u00f8ntsag)<br \/>\n1dl piskefl\u00f8de<\/p>\n<p>3 kaninl\u00e5r ( kyllingel\u00e5r kan bruges hvis &#8230;. )<\/p>\n<div>100 g blandede rodfrugter i meget sm\u00e5 tern<br \/>\n200 gram champignon eller andre svampe<br \/>\n1 sp sm\u00f8r<br \/>\n1 stilk frisk gr\u00f8nk\u00e5l<br \/>\nsalt og peberFrisk gr\u00f8nk\u00e5l til &#8220;topping&#8221;<\/p>\n<div class=\"content\" style=\"margin: 12px 0px; padding: 0px;\">\n<p><strong>Fremgangsm\u00e5de<\/strong>:<\/p>\n<div>Perlebyg: Skr\u00e6l skalottel\u00f8get, og hak det fint. Steg l\u00f8get ved svag varme i rapsolie og sm\u00f8r til det bliver glasklart. Tils\u00e6t byg, og lad det simre i ca. 1 minut. H\u00e6ld most og eddike p\u00e5, og lad det koge i 1 minut. H\u00e6ld dern\u00e6st bouillon p\u00e5, og lad det simre i ca. 20 minutter, til perlebyggen er m\u00f8r, tils\u00e6t fl\u00f8den og smag til\u00a0med salt og peber,\u00a0kog lidt til passende konsistens \u00a0Perlebyggen skal v\u00e6re bl\u00f8d,fed og cremet &#8211; tils\u00e6t evt mere\u00a0fl\u00f8de eller kogende vand<\/div>\n<div><\/div>\n<div>Kaninl\u00e5rene krydder med salt og peber og brunes i sm\u00f8rret, tag l\u00e5rene af panden, tils\u00e6t urterne steg til de begynder at tage farve, tils\u00e6t 1\/2 dl vand og h\u00e6ld blandingen i en sautergryde eller ovnfast fad og l\u00e6g l\u00e5rene ovenp\u00e5. Lad dem simre ved svag varme p\u00e5 komfuret eller i ovnen til l\u00e5rene er m\u00f8re ( ca. 40 min)<\/div>\n<div>steg de rensede svampene, i sm\u00f8rer til de er dejlig brunede<\/div>\n<div><\/div>\n<div>Serv\u00e9r den cremede perlebyg anrettet i tallerkner, med kaninl\u00e5r, stegte svampe, en skefuld urter og\u00a0hakket frisk gr\u00f8ntk\u00e5l p\u00e5 toppen<\/div>\n<div>\n<div class=\"separator\" style=\"clear: both;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/lh3.googleusercontent.com\/-vn4b2GgpfLY\/Vj5LqSc4g-I\/AAAAAAABY8o\/lytl9Ng2qdQ\/s640\/blogger-image--474372085.jpg\"><img decoding=\"async\" src=\"https:\/\/lh3.googleusercontent.com\/-vn4b2GgpfLY\/Vj5LqSc4g-I\/AAAAAAABY8o\/lytl9Ng2qdQ\/s640\/blogger-image--474372085.jpg\" alt=\"\" border=\"0\" \/><\/a><\/div>\n<\/div>\n<div><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Til 2-3 personer Ingredienser 2 skalottel\u00f8g 1 tsk. koldpresset rapsolie 1\u00a0sp. sm\u00f8r 150 g perlespelt 1 dl \u00e6blemost 1 sp \u00e6blecidereddike 4 dl bouillon (h\u00f8ns, eller gr\u00f8ntsag) 1dl piskefl\u00f8de 3 kaninl\u00e5r ( kyllingel\u00e5r kan bruges hvis &#8230;. ) 100 g blandede rodfrugter i meget sm\u00e5 tern 200 gram champignon eller andre svampe 1 sp sm\u00f8r &hellip; <a href=\"http:\/\/smithefarskogeblog.k-smith.dk\/?p=204\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Braseret kaninl\u00e5r med speltotto og svampe<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54,47],"tags":[],"class_list":["post-204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kanin","category-pasta-og-kerner"],"_links":{"self":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=204"}],"version-history":[{"count":3,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/204\/revisions"}],"predecessor-version":[{"id":635,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/204\/revisions\/635"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/media\/299"}],"wp:attachment":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=204"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}