{"id":372,"date":"2017-01-29T11:56:39","date_gmt":"2017-01-29T10:56:39","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=372"},"modified":"2017-01-29T12:02:10","modified_gmt":"2017-01-29T11:02:10","slug":"gyros-i-libabrod-med-tzatziki-och-nektarinsallad","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2017\/01\/29\/gyros-i-libabrod-med-tzatziki-och-nektarinsallad\/","title":{"rendered":"Gyros i libabr\u00f6d med tzatziki och nektarinsallad"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" src=\"webkit-fake-url:\/\/5476c664-5b5c-40ba-8d5d-13e485b80405\/image.tiff\" \/>Fransyska<br \/>\nVitl\u00f6ksklyftor<br \/>\nGurka<br \/>\nMatyoghurt<br \/>\nNektariner<br \/>\nR\u00f6dl\u00f6k<br \/>\nRuccola<br \/>\nLibabr\u00f6d<br \/>\nDijonsenap<br \/>\nOlivolja<br \/>\nPaprikapulver<br \/>\nsalt<br \/>\nsambal Oelek<br \/>\nSpiskummin<br \/>\nOregano<br \/>\nVitvinsvin\u00e4ger<\/p>\n<p>&nbsp;<\/p>\n<div class=\"head-4 serif align-center black margin-medium-bottom\">G\u00d6R S\u00c5 H\u00c4R:<\/div>\n<div class=\"dots margin-larger-h margin-larger-bottom\"><\/div>\n<ol class=\"recipe-steps margin-large-left margin-right\">\n<li class=\"recipe-steps-item \">\n<div class=\"recipe-steps-handeler\" data-ember-action=\"2293\"><\/div>\n<p>&nbsp;<\/p>\n<p class=\"recipe-steps-content padding-medium-right almost_black\">L\u00e4gg 500 g fransyska i en bunke. Blanda v\u00e4l med 1 msk torkad oregano, 1 msk paprikapulver, 2 msk olivolja, 2 msk dijonsenap, 2 vitl\u00f6ksklyftor (pressade), 1 tsk spiskummin och 1 tsk salt.<\/p>\n<\/li>\n<li class=\"recipe-steps-item \">\n<div class=\"recipe-steps-handeler\" data-ember-action=\"2295\"><\/div>\n<p>&nbsp;<\/p>\n<p class=\"recipe-steps-content padding-medium-right almost_black\">Tzatziki: grovriv 1\/2 gurka och pressa bort v\u00e4tskan. L\u00e4gg gurkan i en sk\u00e5l och blanda med 2 dl matyoghurt, 1 vitl\u00f6ksklyfta (pressad), 1 tsk vitvinsvin\u00e4ger, 1 tsk olivolja och 2 krm salt.<\/p>\n<\/li>\n<li class=\"recipe-steps-item \">\n<div class=\"recipe-steps-handeler\" data-ember-action=\"2297\"><\/div>\n<p>&nbsp;<\/p>\n<p class=\"recipe-steps-content padding-medium-right almost_black\">Halvera 3 nektariner och ta bort k\u00e4rnan. Sk\u00e4r frukten i mindre bitar och finhacka 1\/2 r\u00f6dl\u00f6k. L\u00e4gg allt i en sk\u00e5l och blanda med 1 tsk sambal oelek, 1 tsk vitvinsvin\u00e4ger, lite olivolja, 1 krm salt och 1\/2 ask rucola.<\/p>\n<\/li>\n<li class=\"recipe-steps-item \">\n<div class=\"recipe-steps-handeler\" data-ember-action=\"2299\"><\/div>\n<p>&nbsp;<\/p>\n<p class=\"recipe-steps-content padding-medium-right almost_black\">Hetta upp 1 tsk olivolja i en rymlig stekpanna och stek det marinerade k\u00f6ttet p\u00e5 h\u00f6g v\u00e4rme, 3-4 min, eller tills det \u00e4r klart.<\/p>\n<\/li>\n<li class=\"recipe-steps-item \">\n<div class=\"recipe-steps-handeler\" data-ember-action=\"2301\"><\/div>\n<p>&nbsp;<\/p>\n<p class=\"recipe-steps-content padding-medium-right almost_black\">Fyll 4 libabr\u00f6d med nystekt l\u00f6vbiff, nektarinsallad och tzatziki.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; Fransyska Vitl\u00f6ksklyftor Gurka Matyoghurt Nektariner R\u00f6dl\u00f6k Ruccola Libabr\u00f6d Dijonsenap Olivolja Paprikapulver salt sambal Oelek Spiskummin Oregano Vitvinsvin\u00e4ger &nbsp; G\u00d6R S\u00c5 H\u00c4R: &nbsp; L\u00e4gg 500 g fransyska i en&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-372","post","type-post","status-publish","format-standard","hentry","category-kott-wilmers-recept"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=372"}],"version-history":[{"count":3,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/372\/revisions"}],"predecessor-version":[{"id":378,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/372\/revisions\/378"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}