{"id":425,"date":"2018-04-15T12:00:00","date_gmt":"2018-04-15T12:00:00","guid":{"rendered":"https:\/\/bogsjo.se\/thomasmat\/den-vita-sparrisen\/"},"modified":"2018-04-15T12:00:00","modified_gmt":"2018-04-15T12:00:00","slug":"den-vita-sparrisen","status":"publish","type":"post","link":"https:\/\/bogsjo.se\/thomasmat\/den-vita-sparrisen\/","title":{"rendered":"Den vita sparrisen&#8230;"},"content":{"rendered":"<p>I fredags blev det en av mina favoriter. Vit sparris med hollandaise.<\/p>\n<p>Den h\u00e4r g\u00e5ngen med l\u00e4tthalstrad torskrygg som sedan \u00e5kte in i ugnen p\u00e5 125 grader till den n\u00e5dde 50 graders innertemperatur. Kan lika g\u00e4rna vara med wienersnitzel ist\u00e4llet f\u00f6r fisk. Vansinning gott.<\/p>\n<p>Hollandaisen skar sig naturligtvis precis innan den blev klar. Irriterande, men ingen stor grej. Det \u00e4r faktiskt v\u00e4ldigt l\u00e4tt att r\u00e4dda den.<\/p>\n<p>Den vita sparrisen kan man numera k\u00f6pa f\u00e4rsk \u00e5ret om. D\u00e5 kommer den fr\u00e5n Peru. Men n\u00e4r den f\u00f6rsta tyska kommer ska man passa p\u00e5. Sparris \u00e4r f\u00f6r tyskarna som jordgubbar \u00e4r f\u00f6r oss. N\u00e4r den v\u00e4l kommer \u00e4r den svindyr. Men s\u00e5 gott.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I fredags blev det en av mina favoriter. Vit sparris med hollandaise. Den h\u00e4r g\u00e5ngen med l\u00e4tthalstrad torskrygg som sedan \u00e5kte in i ugnen p\u00e5 125 grader till den n\u00e5dde 50 graders innertemperatur. Kan lika g\u00e4rna vara med wienersnitzel ist\u00e4llet f\u00f6r fisk. Vansinning gott. Hollandaisen skar sig naturligtvis precis innan den blev klar. Irriterande, men [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts\/425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/comments?post=425"}],"version-history":[{"count":0,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/posts\/425\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/media\/426"}],"wp:attachment":[{"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/media?parent=425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/categories?post=425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bogsjo.se\/thomasmat\/wp-json\/wp\/v2\/tags?post=425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}