{"id":476183,"date":"2001-04-23T00:00:00","date_gmt":"2001-04-23T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20010422\/labana-farskostdip\/"},"modified":"2016-07-13T14:37:31","modified_gmt":"2016-07-13T14:37:31","slug":"labana-farskostdip","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20010423\/labana-farskostdip\/","title":{"rendered":"Labana (f\u00e4rskostdip)"},"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 l yoghurt<\/span>                       <span class=\"recipeingredientcomment\">naturell<\/span><\/li>\n<li><span class=\"recipeingredient\">1 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">1.5 st pressade vitl\u00f6ksklyftor<\/span> <\/li>\n<li><span class=\"recipeingredient\">1 tsk mynta<\/span>                       <span class=\"recipeingredientcomment\">torkad<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk olivolja<\/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                R\u00f6r yoghurten med salt. L\u00e4gg ett tunt tyg i en sikt och h\u00e4ll i yoghurten. Man kan \u00e4ven anv\u00e4nda kaffefilter. L\u00e5t yoghurten droppa av i ett dygn. (Ta vara p\u00e5 vasslan som kan drickas eller anv\u00e4ndas som degv\u00e4tska till bakning.)\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                R\u00f6r upp yoghurten med vitl\u00f6k och smaka av med salt. Bred ut yoghurten med en sked i en vid sk\u00e5l. Str\u00f6 p\u00e5 smulad mynta och droppa p\u00e5 olja.\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                God att doppa br\u00f6d eller r\u00e5a gr\u00f6nsakspinnar i.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              Det h\u00e4r \u00e4r ett recept av Bassam Fotari, elev i &#8220;maritim gastronomi&#8221;, en yrkesutbildning p\u00e5 restaurangskolan Riverside i Uddevalla.<br \/>\nF\u00f6r fler recept av havets l\u00e4ckerheter, klicka p\u00e5 l\u00e4nkarna.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 l yoghurt naturell 1 tsk salt 1.5 st pressade vitl\u00f6ksklyftor 1 tsk mynta torkad 1 msk olivolja G\u00f6r s\u00e5 h\u00e4r 1 R\u00f6r&#8230;<\/p>\n","protected":false},"author":1,"featured_media":476184,"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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