{"id":4963,"date":"2010-04-18T11:58:49","date_gmt":"2010-04-18T09:58:49","guid":{"rendered":"https:\/\/dev.stenmelin.se\/?p=4963"},"modified":"2015-11-22T16:32:36","modified_gmt":"2015-11-22T15:32:36","slug":"vitloksconfit-ett-maste-i-kylen","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2010\/04\/vitloksconfit-ett-maste-i-kylen\/","title":{"rendered":"Vitl\u00f6ksconfit – ett m\u00e5ste i kylen"},"content":{"rendered":"

Klyftorna fr\u00e5n 3-5 vitll\u00f6kar<\/p>\n

1 rej\u00e4l kvist rosmarin<\/p>\n

n\u00e5gra lagerblad<\/p>\n

1 liten alt medelstor habanero, urk\u00e4rnad (\u00e4r du k\u00e4nslig f\u00f6r chili ta d\u00e5 en r\u00f6d chilifrukt, urk\u00e4rnad)<\/p>\n

10-13 svartpepparkorn<\/p>\n

Olivolja<\/p>\n

    \n
  1. skala och ansa vitl\u00f6ken och sk\u00e4r av botten p\u00e5 varje klyfta<\/li>\n
  2. l\u00e4gg allt i en liten kastrull<\/li>\n
  3. sl\u00e5 p\u00e5 olivolja s\u00e5 att det t\u00e4cker vitl\u00f6ken<\/li>\n
  4. l\u00e5t koka p\u00e5 svag v\u00e4rme ungef\u00e4r en timme<\/li>\n
  5. l\u00e5t det svalna n\u00e5got innan du h\u00e4ller allt i en glasburk<\/li>\n
  6. f\u00f6rvara i kylsk\u00e5p<\/li>\n<\/ol>\n

    Confiten h\u00e5ller 2-3 veckor\u00a0i kylen \u00e4r god att servera till allehanda k\u00f6ttr\u00e4tter, oljan kan du anv\u00e4nda som krydda i sallader och soppor. Du kan ta upp vitl\u00f6karna och pressa dem genom en tr\u00e5dsil\u00a0dem till en vitl\u00f6kskr\u00e4m som \u00e4r anv\u00e4ndbar till allt d\u00e4r du vill ha vitl\u00f6k med.<\/p>\n

    Anv\u00e4nd g\u00e4rna handskar n\u00e4r du hanterar Habaneron, och klia dig inte i \u00f6gonen. I kylsk\u00e5pet kan confiten bli grumlig om du tar ut den i rumstemperatur klarnar den med stigande temperatur.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Klyftorna fr\u00e5n 3-5 vitll\u00f6kar 1 rej\u00e4l kvist rosmarin n\u00e5gra lagerblad 1 liten alt medelstor habanero, urk\u00e4rnad (\u00e4r du k\u00e4nslig f\u00f6r chili ta d\u00e5 en r\u00f6d chilifrukt, urk\u00e4rnad) 10-13 svartpepparkorn Olivolja skala och ansa vitl\u00f6ken och sk\u00e4r av botten p\u00e5 varje klyfta l\u00e4gg allt i en liten kastrull sl\u00e5 p\u00e5 olivolja s\u00e5 att det t\u00e4cker vitl\u00f6ken […]<\/p>\n","protected":false},"author":1,"featured_media":4988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[166],"class_list":["post-4963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gronsaker","tag-villok"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4963","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=4963"}],"version-history":[{"count":4,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4963\/revisions"}],"predecessor-version":[{"id":6105,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4963\/revisions\/6105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/4988"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=4963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=4963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=4963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}