{"id":474811,"date":"2005-11-20T00:00:00","date_gmt":"2005-11-20T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20051119\/algskav-med-potatismos-och-majs\/"},"modified":"2015-12-10T12:42:16","modified_gmt":"2015-12-10T12:42:16","slug":"algskav-med-potatismos-och-majs","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20051120\/algskav-med-potatismos-och-majs\/","title":{"rendered":"\u00c4lgskav med potatismos och majs"},"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\">  1 3\/4-2 dl vatten<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 liten finhackad vitl\u00f6ksklyfta<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/4-1\/2 dl klippt gr\u00e4sl\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl gr\u00f6na \u00e4rter (djupfrysta)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 dl potatismospulver<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  svartpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  olja eller sm\u00f6r<\/span> <\/li>\n<li><span class=\"recipeingredient\">  50-75 g \u00e4lgskav (ren g\u00e5r ocks\u00e5 bra)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  50-100 g skivade champinjoner (finns djupfrysta) eller ca 5 st f\u00e4rska svampar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 majskolv, delad i tre delar<\/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                1. Koka upp vatten, vitl\u00f6k, gr\u00e4sl\u00f6k och \u00e4rter.\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                2. R\u00f6r ner mospulvret.\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\">\n                3. Smaka av med salt och peppar.\n            <\/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                4. Fr\u00e4s det en aning tinade skavet och champinjonerna.\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\">\n                5. L\u00e5t majskolven bli varm i samma panna som skavet.\n            <\/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                6. Smaka av med salt och peppar.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Frystider f\u00f6r k\u00f6tt:<br \/>\nP\u00e5 skavet kan man se p\u00e5 f\u00f6rpackningen hur \u00e5lderstiget det \u00e4r. Men har du lyckats knuffa en k\u00f6ttbit l\u00e4ngst bak i frysen s\u00e5 r\u00e4kna med att sista f\u00f6rbrukningsdagen \u00e4r n\u00e5dd efter: 8-10 m\u00e5nader f\u00f6r n\u00f6tk\u00f6tt, 3-6 m\u00e5nader f\u00f6r fl\u00e4sk, 6-12 m\u00e5nader f\u00f6r lamm, 4-6 m\u00e5nader f\u00f6r in\u00e4lvsmat, 1-2 m\u00e5nader f\u00f6r charkvaror. Om du inte vet n\u00e4r f\u00f6rpackningen hamnade i kylan? Lukta och smaka p\u00e5 produkten.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 3\/4-2 dl vatten 1 liten finhackad vitl\u00f6ksklyfta 1\/4-1\/2 dl klippt gr\u00e4sl\u00f6k 1 dl gr\u00f6na \u00e4rter (djupfrysta) 1\/2 dl potatismospulver salt svartpeppar olja&#8230;<\/p>\n","protected":false},"author":1,"featured_media":474812,"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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