{"id":483267,"date":"2007-06-17T00:00:00","date_gmt":"2007-06-17T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20070616\/ugnsbakat-kalkonbrost-pa-rucolabadd\/"},"modified":"2015-12-10T12:32:47","modified_gmt":"2015-12-10T12:32:47","slug":"ugnsbakat-kalkonbrost-pa-rucolabadd","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20070617\/ugnsbakat-kalkonbrost-pa-rucolabadd\/","title":{"rendered":"Ugnsbakat kalkonbr\u00f6st p\u00e5 rucolab\u00e4dd"},"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\">  2 kg kalkonbr\u00f6st<\/span> <\/li>\n<li><span class=\"recipeingredient\">  honung-lime-stekolja (finns f\u00e4rdig)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  svartpeppar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Basilikaolja:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 kruka basilika<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl olivolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 dl salladsolja<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1-2 msk citronsaft<\/span> <\/li>\n<li><span class=\"recipeingredient\">  salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  Tillbeh\u00f6r:<\/span> <\/li>\n<li><span class=\"recipeingredient\">  100 g pinjen\u00f6tter<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 knippen, \u00e0 400 g, gr\u00f6n sparris<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 knippe rucolasallad<\/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                S\u00e4tt ugnen p\u00e5 175 grader. L\u00e4gg kalkonbr\u00f6stet p\u00e5 ett galler med ugnspl\u00e5t under. Pensla med stekolja och krydda. Stek tills stektermometern visar p\u00e5 63 grader.\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                L\u00e5t steken svalna och sk\u00e4r sedan upp den i tunna skivor.\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                L\u00e4gg basilikablad, oljor och pressad citron i en matberedare\/mixer och k\u00f6r till en sl\u00e4t s\u00e5s. Rosta pinjek\u00e4rnorna i en torr panna. Hacka h\u00e4lften grovt.\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                Sk\u00e4r bort den nedersta, tr\u00e4iga delen av sparrisstj\u00e4lkarna. L\u00e4gg dem i kokande vatten i 5 minuter tills de \u00e4r knappt mjuka. L\u00e5t dem rinna av. Sk\u00f6lj rucolasalladen.\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                F\u00f6rdela rucolasallad och sparris p\u00e5 tallrikar. L\u00e4gg n\u00e5gra skivor kalkonbr\u00f6st ovanp\u00e5.  Str\u00f6 \u00f6ver pinjen\u00f6tter och ringla \u00f6ver basilikaolja. Servera f\u00e4rskpotatis vid sidan.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 2 kg kalkonbr\u00f6st honung-lime-stekolja (finns f\u00e4rdig) svartpeppar Basilikaolja: 1 kruka basilika 1 dl olivolja 1 dl salladsolja 1-2 msk citronsaft salt Tillbeh\u00f6r: 100&#8230;<\/p>\n","protected":false},"author":1,"featured_media":483268,"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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