{"id":1795,"date":"2020-11-04T23:04:54","date_gmt":"2020-11-04T21:04:54","guid":{"rendered":"https:\/\/foodies.dk\/?p=1795"},"modified":"2020-11-04T23:04:57","modified_gmt":"2020-11-04T21:04:57","slug":"lammegryde","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=1795","title":{"rendered":"Lammegryde"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/11\/Lammegryde-1.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" class=\"wp-image-1803\" srcset=\"https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/11\/Lammegryde-1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/11\/Lammegryde-1.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/foodies.dk\/wp-content\/uploads\/2020\/11\/Lammegryde-1.jpg?resize=500%2C375&amp;ssl=1 500w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><figcaption>Lammegryde<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Her i huset er efter\u00e5ret, som folk der kender vores blog allerede ved, ensbetydende med simremad. Denne opskrift kommer oprindeligt fra kogebogen &#8220;Geniale Gryderetter og superbe supper&#8221;, men f\u00f8rst har min svigermor \u00e6ndret lidt p\u00e5 den og sidenhen har jeg sat mit pr\u00e6g p\u00e5 den ogs\u00e5.<\/p>\n\n\n\n<!--WPRM Recipe 1798-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Lammegryde<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>Simremad, lammegryde med r\u00f8dvin og t\u00f8rrede frugter.<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>800 g Lammebov (eller hals) (Det meste fedt er fjernet og k\u00f8det sk\u00e5ret i tern, 2-3 cm kvadrater)<\/li><li>1 L\u00f8g (mellem st\u00f8rrelse, sk\u00e5ret i tern)<\/li><li>3 fed Hvidl\u00f8g (presset)<\/li><li>1  spsk Olivenolie<\/li><li>\u00bd tsk St\u00f8dt cayennepeber ((eller chilipulver))<\/li><li>1 spsk  St\u00f8dt spidskommen<\/li><li>1  fl R\u00f8dvin ((7 dl) gerne en kraftig vin)<\/li><li>1 stort nip Safran<\/li><li>1  stang Kanel<\/li><li>1-2 Stjerneanis<\/li><li>Revet ingef\u00e6r (Fylder mindst det dobbelte af hvidl\u00f8get)<\/li><li>100 g Svesker uden sten (Sk\u00e6res i halve eller kvarte)<\/li><li>100 g T\u00f8rrede abrikos (sk\u00e6res i kvarte)<\/li><li>1 dl Mangojuice (kan udelades eller erstattes med \u00e6blejuice)<\/li><li>Bredbladet persille<\/li><li>50  g Pinjekerner (Ristes, kan erstattes med mandelsplitter)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>L\u00f8g og hvidl\u00f8g svitses i olivenolien.<\/p><\/li><li><p>Tils\u00e6t cayennepeber og spidskommen og bland grundigt. <\/p><\/li><li><p>K\u00f8det tils\u00e6ttes og brunes. <\/p><\/li><li><p>Ingef\u00e6r og safran blandes i.<\/p><\/li><li><p>Vin og evt. juice h\u00e6ldes over.<\/p><\/li><li><p>Stjerneanis og kanel l\u00e6gges i.<\/p><\/li><li><p>Kog let op og skru s\u00e5 ned s\u00e5 det st\u00e5r og simrer i 1 time under l\u00e5g. <\/p><\/li><li><p>Tils\u00e6t svesker og abrikoser og lad retten simre videre uden l\u00e5g i mindst 30 minutter. <\/p><\/li><li><p>Smages til med salt.<\/p><\/li><li><p>Pinjekerner ristes, persillen hakkes groft og begge dele drysses over retten inden servering. <\/p><\/li><li><p>Serveres med bulgur, couscous eller ris. <\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Simremad, lammegryde med r\u00f8dvin og t\u00f8rrede frugter.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Lammegryde\n\n#madblogs ","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[938,79,98,239,252,333,346,412,448,496,499,520,540,564],"class_list":["post-1795","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-abrikos","tag-bredbladet-persille","tag-cayennepeber","tag-hvidlg","tag-ingefr","tag-lam","tag-lg","tag-olivenolie","tag-pinjekerner","tag-rdvin","tag-safran","tag-simremad","tag-spidskommen","tag-svesker"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-sX","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1795"}],"version-history":[{"count":5,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1795\/revisions"}],"predecessor-version":[{"id":1805,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/1795\/revisions\/1805"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}