{"id":131,"date":"2015-12-27T11:52:03","date_gmt":"2015-12-27T10:52:03","guid":{"rendered":"http:\/\/karrieremad.dk\/?p=131"},"modified":"2017-09-15T11:51:15","modified_gmt":"2017-09-15T10:51:15","slug":"pariserboef-med-hele-molevitten","status":"publish","type":"post","link":"https:\/\/karrieremad.dk\/?p=131","title":{"rendered":"Pariserb\u00f8f med hele molevitten"},"content":{"rendered":"<div class=\"recipe\">\n<p>Dette er jo en sand klassiker, der ikke skal \u00e6ndres ved. S\u00e5 nedenfor pr\u00e6senterer jeg en vaske\u00e6gte pariserb\u00f8f &#8211; dog med et rugbr\u00f8dstwist i stedet for det almindelige hvide br\u00f8d. Og med kogt \u00e6g i stedet for \u00e6ggeblommen.&nbsp;<\/p>\n<h4>Du skal bruge<\/h4>\n<ul>\n<li>Cirka 1 kg&nbsp;magert hakket oksek\u00f8d (brug tatar, hvis det skal v\u00e6re ekstra godt)<\/li>\n<li>4 skiver rugbr\u00f8d<\/li>\n<li>H\u00f8vlet peberrod<\/li>\n<li>100 gram kapers i lage<\/li>\n<li>Syltede r\u00f8dbeder<\/li>\n<li>1-2 r\u00f8dl\u00f8g (alt efter st\u00f8rrelse og behov)<\/li>\n<li>Pickles<\/li>\n<li>\u00c6ggeblommer, til dem der \u00f8nsker. Og dem som ikke \u00f8nsker&#8230; kog et \u00e6g \ud83d\ude42<\/li>\n<\/ul>\n<p>Form k\u00f8det til fire store b\u00f8ffer og pres b\u00f8fferne&nbsp;oven p\u00e5 rugbr\u00f8dskiverne. Fold gerne k\u00f8det lidt ned omkring br\u00f8dskiven&nbsp;s\u00e5 k\u00f8det sidder godt fast. Smelt sm\u00f8rret p\u00e5 en pande. N\u00e5r sm\u00f8rret er gyldent kan b\u00f8fferne kommes p\u00e5 panden. Steg b\u00f8fferne med br\u00f8dsiden nedad, til br\u00f8det er flot gyldent, vend b\u00f8fferne, og steg dem gyldne p\u00e5 den&nbsp;anden&nbsp;side. Skru ned for varmen, og lad b\u00f8fferne stege f\u00e6rdigt, mens tilbeh\u00f8ret forberedes og anrettes.<\/p>\n<p>L\u00f8g og r\u00f8dbede sk\u00e6res i sm\u00e5 tern. Og anrettes p\u00e5 en tallerken med en spiseskefuld pickles, kapers og peberrod. Og evt. lidt gr\u00f8n salat. Hvad ang\u00e5r \u00e6ggeblomme, s\u00e5 anbefales pasteuriserede \u00e6ggeblommer fremfor r\u00e5 for at undg\u00e5 salmonella.<\/p>\n<p>Velbekommen<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dette er jo en sand klassiker, der ikke skal \u00e6ndres ved. S\u00e5 nedenfor pr\u00e6senterer jeg en vaske\u00e6gte pariserb\u00f8f &#8211; dog med et rugbr\u00f8dstwist i stedet for det almindelige hvide br\u00f8d. Og alt efter hvor &#8220;frisk&#8221; du er, kan du benytte blommer direkte fra \u00e6gget, eller v\u00e6lge den sikre pasteuriserede l\u00f8sning. <\/p>\n","protected":false},"author":2,"featured_media":1368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[14,6],"tags":[13,12,245,246],"_links":{"self":[{"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/posts\/131"}],"collection":[{"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":6,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":1369,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions\/1369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=\/wp\/v2\/media\/1368"}],"wp:attachment":[{"href":"https:\/\/karrieremad.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karrieremad.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}