{"id":8111,"date":"2013-08-08T06:28:36","date_gmt":"2013-08-08T05:28:36","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=8111"},"modified":"2013-08-08T06:28:36","modified_gmt":"2013-08-08T05:28:36","slug":"spenatbiffar-fran-amorgos-2","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2013\/spenatbiffar-fran-amorgos-2\/","title":{"rendered":"Spenatbiffar fr\u00e5n Amorgos"},"content":{"rendered":"<figure id=\"attachment_8116\" aria-describedby=\"caption-attachment-8116\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2013\/08\/Amorgos-017.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-8116\" alt=\"H\u00e4r steks det spenatbiffar.\" src=\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2013\/08\/Amorgos-017-300x225.jpg\" width=\"300\" height=\"225\" \/><\/a><figcaption id=\"caption-attachment-8116\" class=\"wp-caption-text\">H\u00e4r steks det spenatbiffar.<\/figcaption><\/figure>\n<p>Den tredje sortens gr\u00f6nsaksbiff fr\u00e5n Amorgos i Grekland g\u00f6r tallriken \u00e4nnu vackrare! Squashbiffarna finns <a href=\"https:\/\/bloggar.hemmetsjournal.se\/?p=8095\" target=\"_blank\">h\u00e4r<\/a>, de absolut mindre \u00e5rstidsk\u00e4nsliga morotsbiffarna finns <a href=\"https:\/\/bloggar.hemmetsjournal.se\/?p=8103\" target=\"_blank\">h\u00e4r<\/a>. Imorgon kommer den osannolikt goda \u00f6rts\u00e5sen. Tusen tack till <strong>Ann<\/strong> f\u00f6r alla recepten!<\/p>\n<p>3 l f\u00e4rsk spenat (fryst fungerar inte h\u00e4lsar Ann)<br \/>\n\u00bd r\u00f6d l\u00f6k (eller en hel liten)<br \/>\n1 \u00e4gg<br \/>\n1 dl grekisk yoghurt<br \/>\n\u00bd dl vetemj\u00f6l<br \/>\n\u00bd dl skorpmj\u00f6l (eller rivet torrt vitt br\u00f6d)<br \/>\nca 30 g fetaost<br \/>\n\u00bd t\u00e4rning gr\u00f6nsaksbuljong<br \/>\nsalt<br \/>\npeppar<br \/>\nolivolja och majsolja att steka i<\/p>\n<p>Sk\u00f6lj spenaten, f\u00f6rv\u00e4ll den hastigt och krama ur den. Hacka spenat och r\u00f6dl\u00f6k grovt och blanda med \u00f6vriga ingredienser \u2013 smula fetaosten. Smaka av smeten med salt och peppar. Forma en provbiff, stek den och tills\u00e4tt mer mj\u00f6l eller yoghurt om den blir f\u00f6r l\u00f6s eller f\u00f6r torr. Stek massor av biffar eller spara en del av smeten till n\u00e4sta dag.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Den tredje sortens gr\u00f6nsaksbiff fr\u00e5n Amorgos i Grekland g\u00f6r tallriken \u00e4nnu vackrare! Squashbiffarna finns h\u00e4r, de absolut mindre \u00e5rstidsk\u00e4nsliga morotsbiffarna finns h\u00e4r. Imorgon kommer den osannolikt goda \u00f6rts\u00e5sen. Tusen tack till Ann f\u00f6r alla recepten! 3 l f\u00e4rsk spenat (fryst fungerar inte h\u00e4lsar Ann) \u00bd r\u00f6d l\u00f6k (eller en hel liten) 1 \u00e4gg 1 dl&#8230;<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[348,1],"tags":[],"class_list":["post-8111","post","type-post","status-publish","format-standard","hentry","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/8111"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=8111"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/8111\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=8111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=8111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=8111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}