{"id":3101,"date":"2011-12-17T15:03:28","date_gmt":"2011-12-17T15:03:28","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2011\/12\/17\/koksstok_for_basta_vannen\/"},"modified":"2011-12-17T15:03:28","modified_gmt":"2011-12-17T15:03:28","slug":"koksstok_for_basta_vannen","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2011\/12\/17\/koksstok_for_basta_vannen\/","title":{"rendered":"K\u00f6ksst\u00f6k f\u00f6r b\u00e4sta v\u00e4nnen"},"content":{"rendered":"<p><span style=\"color: rgb(0, 0, 0); font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 10px; text-align: left; \">tar en paus i k\u00f6ket. Strax kommer b\u00e4sta v\u00e4nnen (woohoo) och h\u00e4lsar p\u00e5 och sj\u00e4lvklart m\u00e5ste vi \u00e4ta gott. Det blir cannelloni p\u00e5 hemmagjord pasta med en fyllning av gr\u00f6nk\u00e5l, mor\u00f6tter, purjol\u00f6k, vitl\u00f6k, hemmaodlade pepparfrukter och massor med andra kryddor. S\u00e5sen blir en tomatbechamel med gr\u00e4dde och hela alltet blir toppat med rostad paprika och riven ost. Till detta tror jag best\u00e4mt det f\u00e5r bli r\u00e5rivna mor\u00f6tter f\u00f6r det var l\u00e4ngesedan. Och kanske skv\u00e4tt Kullamust?!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>tar en paus i k\u00f6ket. Strax kommer b\u00e4sta v\u00e4nnen (woohoo) och h\u00e4lsar p\u00e5 och sj\u00e4lvklart m\u00e5ste vi \u00e4ta gott. Det blir cannelloni p\u00e5 hemmagjord pasta med en fyllning av gr\u00f6nk\u00e5l, mor\u00f6tter, purjol\u00f6k, vitl\u00f6k, hemmaodlade pepparfrukter och massor med andra kryddor. S\u00e5sen blir en tomatbechamel med gr\u00e4dde och hela alltet blir toppat med rostad paprika och &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2011\/12\/17\/koksstok_for_basta_vannen\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">K\u00f6ksst\u00f6k f\u00f6r b\u00e4sta v\u00e4nnen<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3101","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=3101"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3101\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=3101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=3101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=3101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}