{"id":470289,"date":"2003-04-10T00:00:00","date_gmt":"2003-04-10T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20030409\/fagelleverpastej\/"},"modified":"2015-12-10T12:47:35","modified_gmt":"2015-12-10T12:47:35","slug":"fagelleverpastej","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20030410\/fagelleverpastej\/","title":{"rendered":"F\u00e5gelleverpastej"},"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\">  4 blad gelatin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 1\/2 dl h\u00f6nsbuljong<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 dl portvin<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dygnsgammal kavring, ej f\u00f6r h\u00e5rd<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 askar (kalkon)leverpastej<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 knippa sl\u00e4tbladig persilja<\/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 gelatinet i bl\u00f6t cirka 10 minuter i kallt vatten. Tag upp och krama ur, l\u00f6s upp i ljum buljong, g\u00e4rna av t\u00e4rning. R\u00f6r i portvin och l\u00e5t gel\u00e9et halvstelna i kylen.\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                Skiva br\u00f6det halvcentimetertjockt p\u00e5 l\u00e4ngden, kantsk\u00e4r och l\u00e4gg skivorna t\u00e4tt p\u00e5 pl\u00e5t. Bred dem gener\u00f6st med pastej. Garnera med sm\u00e5 persiljeblad, ganska t\u00e4tt. Skeda halvstelnat gel\u00e9 \u00f6ver och l\u00e5t stelna f\u00e4rdigt i kylsk\u00e5p. Tag ut snittar med kakm\u00e5tt, eller sk\u00e4r till lagom munsbitar med sporre.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 4 blad gelatin 2 1\/2 dl h\u00f6nsbuljong 1\/2 dl portvin 1 dygnsgammal kavring, ej f\u00f6r h\u00e5rd 2 askar (kalkon)leverpastej 1\/2 knippa sl\u00e4tbladig persilja&#8230;<\/p>\n","protected":false},"author":1,"featured_media":470290,"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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