{"id":4324,"date":"2016-07-13T18:32:09","date_gmt":"2016-07-13T16:32:09","guid":{"rendered":"http:\/\/zallan.se\/?page_id=4324"},"modified":"2019-05-08T12:34:38","modified_gmt":"2019-05-08T10:34:38","slug":"for-ansjovischeesecake","status":"publish","type":"page","link":"https:\/\/zallan.se\/?page_id=4324","title":{"rendered":"Ansjovischeesecake"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 hundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-overflow:visible;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_2 1_2 fusion-one-half fusion-column-first\" style=\"--awb-bg-size:cover;width:48%; margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-image-element in-legacy-container\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"560\" height=\"420\" title=\"Ansjovistarta\" src=\"http:\/\/zallan.se\/wp-content\/uploads\/2016\/07\/Ansjovistarta.jpg\" alt class=\"img-responsive wp-image-5044\" srcset=\"https:\/\/zallan.se\/wp-content\/uploads\/2016\/07\/Ansjovistarta-200x150.jpg 200w, https:\/\/zallan.se\/wp-content\/uploads\/2016\/07\/Ansjovistarta-400x300.jpg 400w, https:\/\/zallan.se\/wp-content\/uploads\/2016\/07\/Ansjovistarta.jpg 560w\" sizes=\"(max-width: 900px) 100vw, 560px\" \/><\/span><\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_2 1_2 fusion-one-half fusion-column-last\" style=\"--awb-bg-size:cover;width:48%;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-two\" style=\"--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:10px;--awb-margin-left-small:0px;\"><h2 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:23;line-height:1.5;\"><strong>Ansjovischeesecake<\/strong><\/h2><\/div><div class=\"fusion-text fusion-text-1\"><p>50 g sm\u00f6r<br \/>\n<span style=\"line-height: 1.5;\">100 g kavring<br \/>\n2 gelatinblad<br \/>\n1 burk \u00e0 125 g ansjovisfil\u00e9er<br \/>\n1-2 msk spad fr\u00e5n ansjovisen<br \/>\n1\u00bd dl gr\u00e4ddfil<br \/>\n1\u00bd dl cr\u00e8me fraiche<br \/>\n1 r\u00f6dl\u00f6k<br \/>\n<\/span><em>Garnering:<\/em> gr\u00e4sl\u00f6k och gr\u00e4sl\u00f6ksblommor<br \/>\n2 h\u00e5rdkokta \u00e4gg<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-bg-size:cover;\"><div class=\"fusion-column-wrapper fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-2\"><p>Sm\u00e4lt sm\u00f6ret och mixa kavringen i en matberedare. Blanda ihop det sm\u00e4lta sm\u00f6ret och kavringsmulorna och tryck ut i en form\u00a0med l\u00f6stagbar kant, cirka 24 cm i diameter. L\u00e4gg gelatinbladen i rikligt med kallt vatten i 10 min. Hacka ansjovis och r\u00f6dl\u00f6k fint och blanda med gr\u00e4ddfil och cr\u00e8me fraiche i en bunke. V\u00e4rm spadet f\u00f6rsiktigt och l\u00f6s upp de urkramade gelatinbladen i v\u00e4tskan. R\u00f6r ner lite av ansjovisblandningen och h\u00e4ll sedan ner det i bunken och blanda om ordentligt. F\u00f6rdela r\u00f6ran \u00f6ver kavringen i formen och sl\u00e4ta till. St\u00e4ll in i kylen och l\u00e5t st\u00e5 f\u00f6r att stelna i minst 4 timmar.<br \/>\nHacka gr\u00e4sl\u00f6ken och str\u00f6 \u00f6ver t\u00e5rtan. Skala och sk\u00e4r \u00e4ggen i skivor och l\u00e4gg dem runt ytterkanten p\u00e5 t\u00e5rtan. Dekorera med gr\u00e4sl\u00f6ksblommor och g\u00e4rna lite orangea blad fr\u00e5n en ringblomma. Satsen ger 6-8 bitar.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":212,"menu_order":88,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4324","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/pages\/4324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/zallan.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4324"}],"version-history":[{"count":2,"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/pages\/4324\/revisions"}],"predecessor-version":[{"id":5934,"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/pages\/4324\/revisions\/5934"}],"up":[{"embeddable":true,"href":"https:\/\/zallan.se\/index.php?rest_route=\/wp\/v2\/pages\/212"}],"wp:attachment":[{"href":"https:\/\/zallan.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}