{"id":996,"date":"2016-07-05T15:35:53","date_gmt":"2016-07-05T15:35:53","guid":{"rendered":"http:\/\/jensand.dk\/wordpress\/?p=996"},"modified":"2016-07-07T15:23:09","modified_gmt":"2016-07-07T15:23:09","slug":"levergryde","status":"publish","type":"post","link":"https:\/\/jensand.dk\/wordpress\/levergryde\/","title":{"rendered":"Levergryde"},"content":{"rendered":"

ca. 500 gr r\u00e5 kalvelever \u00a0– sk\u00e5ret ud i grove chunks\"WP_20160706_18_05_42_Pro\"<\/a><\/p>\n

2 spsk Hvedemel
\nSalt & peber
\n1 spsk Paprika<\/p>\n

Bland ovenst\u00e5ende i en pose og ryst og ryst grundigt – s\u00e5 leverstykkerne er helt d\u00e6kket af melblandingen.
\nSteges p\u00e5 h\u00e5rd varme 3- 5 minutter – indtil leverstykkerne f\u00e5r en god stgeskorpe.<\/p>\n

I en anden gryde svitses\"WP_20160706_18_05_37_Pro\"<\/a><\/p>\n

3 store l\u00f8g
\n2 pakker bacon sk\u00e5ret i mindre stykker<\/p>\n

N\u00e5r bacon og l\u00f8g er svitset tils\u00e6t:<\/p>\n

4 store guler\u00f8dder i grove chunks
\n500 gr. champignon<\/p>\n

N\u00e5r champignongerne har smidt en masse v\u00e6de tils\u00e6ttes:<\/p>\n

Madlavningsfl\u00f8de 7%
\nKoncentreret tomatketchup<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"WP_20160706_18_05_47_Pro\"<\/a>
\n3 oksebouillion terninger opl\u00f8st i ca. 5 dl vand<\/p>\n

Simre en halv times tid<\/p>\n

I vores tilf\u00e6lde serveres med nye kartofler.<\/p>\n

Kan ogs\u00e5 serveres med ris.<\/p>\n

K\u00e6ft det smager godt.<\/p>\n

I dag, andendagen tils\u00e6tter vi en masse cocktailp\u00f8lser.<\/p>\n

En ret jeg har stykket sammen efter research p\u00e5 masser af opskrifter via google.<\/p>\n

Man kan kalde det for en paprikagryde og bruge oksek\u00f8d eller kylling i stedet for lever.<\/p>\n

Kartoflerne er naturligvis homegrown p\u00e5 denne \u00e5rstid \ud83d\ude42<\/p>\n

\"WP_20160706_18_13_40_Pro\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

ca. 500 gr r\u00e5 kalvelever \u00a0– sk\u00e5ret ud i grove chunks 2 spsk Hvedemel Salt & peber 1 spsk Paprika Bland ovenst\u00e5ende i en pose og ryst og ryst grundigt – s\u00e5 leverstykkerne er helt d\u00e6kket af melblandingen. Steges p\u00e5 h\u00e5rd varme 3- 5 minutter – indtil leverstykkerne f\u00e5r en god stgeskorpe. I en anden […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"link","meta":{"_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/996"}],"collection":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/comments?post=996"}],"version-history":[{"count":5,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/996\/revisions"}],"predecessor-version":[{"id":1005,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/996\/revisions\/1005"}],"wp:attachment":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/media?parent=996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/categories?post=996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/tags?post=996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}