{"id":462187,"date":"2007-11-07T10:16:00","date_gmt":"2007-11-07T10:16:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20071107\/rilette-pa-lammbog-med-blomkalskram-och-kantareller\/"},"modified":"2015-12-10T13:47:39","modified_gmt":"2015-12-10T13:47:39","slug":"rilette-pa-lammbog-med-blomkalskram-och-kantareller","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20071107\/rilette-pa-lammbog-med-blomkalskram-och-kantareller\/","title":{"rendered":"Rilette p\u00e5 lammbog med blomk\u00e5lskr\u00e4m och kantareller"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  50 g t\u00e4rnad, stekt kycklinglever<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl portvin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 kg lammbog med ben<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 1\/2 liter vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 gul l\u00f6k, skuren i mindre bitar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8 klyftor vitl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 knippa f\u00e4rsk timjan<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 mor\u00f6tter, skurna i mindre bitar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  4 lagerblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8\u201310 vitpepparkorn<\/span> <\/li>\n<li><span class=\"recipeingredient\">  8 k\u00f6rsb\u00e4rstomater<\/span> <\/li>\n<li><span class=\"recipeingredient\">  olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt, svartpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Blomk\u00e5lskr\u00e4m:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 (100\u2013150 g) blomk\u00e5lshuvud, delat i mindre bitar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 schalottenl\u00f6k, t\u00e4rnad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl mj\u00f6lk<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl vispgr\u00e4dde<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 msk vitt vin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt, svartpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Picklade kantareller:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl \u00e4ttika (12-procentig)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 dl str\u00f6socker<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 lagerblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 klyftor vitl\u00f6k<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                L\u00e4gg levern i portvin. Spola bogen i kallt vatten. Koka upp vatten. L\u00e4gg i gr\u00f6nsaker och kryddor. Koka 30 minuter. L\u00e4gg i bogen, puttra under lock tills k\u00f6ttet sl\u00e4pper fr\u00e5n benen (3 timmar). Ta upp bogen, l\u00e5t svalna, plocka av k\u00f6ttet. \u00d6vrigt l\u00e4ggs \u00e5ter i grytan. Koka ner till h\u00e4lften.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Sila, kyl och spara till en soppa.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Kryssa tomaterna och blanchera n\u00e5gon minut i kokande vatten. Skala och l\u00e4gg dem p\u00e5 pl\u00e5t med olja. L\u00e5t torka i 125 grader varm ugn i en timme. Salta och peppra. Blanda alla ingredienser. Salta och peppra. L\u00e4gg smeten i en form. Plasta och tryck till. Detta kan g\u00f6ras dagen innan. Sk\u00e4r i t\u00e4rningar till serveringen.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\">\n                Blomk\u00e5lskr\u00e4m:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                Fr\u00e4s blomk\u00e5l och l\u00f6k i sm\u00f6r. Tills\u00e4tt mj\u00f6lk och gr\u00e4dde. L\u00e5t koka 5\u201310 minuter. Sl\u00e5 p\u00e5 vin och l\u00e5t puttra ytterligare 5 mi- nuter. Salta och peppra. Mixa.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                Picklade kantareller:\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">10<\/div>\n<div class=\"text col-xs-10\">\n                Koka upp vatten, \u00e4ttika och socker. L\u00e4gg i lagerblad och vitl\u00f6k, sl\u00e5 s\u00e5 lagen \u00f6ver svampen. L\u00e5t dra i ett par timmar.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 50 g t\u00e4rnad, stekt kycklinglever 1 dl portvin 1 kg lammbog med ben 2 1\/2 liter vatten 1 gul l\u00f6k, skuren i mindre&#8230;<\/p>\n","protected":false},"author":1,"featured_media":462188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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