{"id":282,"date":"2009-03-04T21:55:00","date_gmt":"2009-03-04T21:55:00","guid":{"rendered":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=282"},"modified":"2016-01-26T21:53:39","modified_gmt":"2016-01-26T21:53:39","slug":"snderjydsk-lasagne","status":"publish","type":"post","link":"http:\/\/smithefarskogeblog.k-smith.dk\/?p=282","title":{"rendered":"S\u00f8nderjydsk Lasagne"},"content":{"rendered":"

S\u00f8nderjydsk Lasagne (i daglig tale: hvidk\u00e5lsbudding)<\/p>\n

Til 5-6 personer.
\u00bd Hvidk\u00e5l
1 kg Hakket svinek\u00f8d
1-2 L\u00f8g
1\u00bd dl Rasp
2 \u00c6g
3 dl m\u00e6lk
lidt revet muskatn\u00f8d
2 tsk Salt
\u00bd tsk Peber
Sovs:
3dl . M\u00e6lk
5-7 dl “K\u00e5lvand” + sky fra fadet
25 g Sm\u00f8r eller magarine
2 sp. Hvedemel
evt. lidt Revet muskatn\u00f8d
Tilbeh\u00f8r:
Asier eller drueagurker.
Kogt Kartofler og Guler\u00f8dder.<\/p>\n

Fremgangsm\u00e5de:
Hvidk\u00e5l sk\u00e6res i strimler og koges i letsaltet vand, til det er n\u00e6sten er m\u00f8rt. H\u00e6ld vandet fra ( gemmes til sovs) og lad det dampe af.
Farsen r\u00e6res sammen. Lad det tr\u00e6kke \u00bd time.
Sm\u00f8ret stort fad med lidt magarine eller olie, l\u00e6g et p\u00e6nt lag hvidk\u00e5l i bunden, s\u00e5 et lag med farsen – ca. 1-1\u00bd cm tykt, s\u00e5 et lag hvidk\u00e5l igen, farsen igen og tilsidst et lag hvidk\u00e5l igen. Drys evt lidt friskkv\u00e6rnet peber og muskat over tilsidst. S\u00e6ttes i ovnen ved 180 grader i ca. 1 time, l\u00e6g evt. staniol over, s\u00e5 bliver hvidk\u00e5len ikke branket.
Sovsen laves ved at man laver en opbagt sovs, eller udelader fedtstoffet og laver sovsen med melj\u00e6vning.
Drik hjemmebrygget \u00f8l til. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

S\u00f8nderjydsk Lasagne (i daglig tale: hvidk\u00e5lsbudding) Til 5-6 personer.\u00bd Hvidk\u00e5l1 kg Hakket svinek\u00f8d1-2 L\u00f8g1\u00bd dl Rasp2 \u00c6g3 dl m\u00e6lklidt revet muskatn\u00f8d2 tsk Salt\u00bd tsk PeberSovs:3dl . M\u00e6lk5-7 dl “K\u00e5lvand” + sky fra fadet25 g Sm\u00f8r eller magarine2 sp. Hvedemelevt. lidt Revet muskatn\u00f8dTilbeh\u00f8r:Asier eller drueagurker.Kogt Kartofler og Guler\u00f8dder. Fremgangsm\u00e5de:Hvidk\u00e5l sk\u00e6res i strimler og koges i letsaltet … L\u00e6s videre S\u00f8nderjydsk Lasagne<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-282","post","type-post","status-publish","format-standard","hentry","category-retter-uden-for-kategori"],"_links":{"self":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/282","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=282"}],"version-history":[{"count":1,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions"}],"predecessor-version":[{"id":503,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=\/wp\/v2\/posts\/282\/revisions\/503"}],"wp:attachment":[{"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=282"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/smithefarskogeblog.k-smith.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}