{"id":3167,"date":"2012-12-02T15:53:55","date_gmt":"2012-12-02T15:53:55","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2012\/12\/02\/peters_shakshuka_med_hel_havre\/"},"modified":"2017-09-03T16:53:50","modified_gmt":"2017-09-03T16:53:50","slug":"peters_shakshuka_med_hel_havre","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2012\/12\/02\/peters_shakshuka_med_hel_havre\/","title":{"rendered":"Recept: Peters Shakshuka med hel havre"},"content":{"rendered":"<p>Min svenska variant av den israeliska matr\u00e4tten Shakshuka!<\/p>\n<div>2 stora portioner<\/div>\n<div><\/div>\n<div>\n<ul>\n<li>2 dl hel havre<\/li>\n<li>2 stora paprikor<\/li>\n<li>2 tsk spiskummin<\/li>\n<li>2 tsk r\u00f6kt paprika<\/li>\n<li>1 chilifrukt<\/li>\n<li>1 tsk kanel<\/li>\n<li>1 l\u00f6k<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>150g rostade mandlar (Salt\u00e5 Kvarn)<\/li>\n<li>4 \u00e4gg\u00a0<span style=\"font-size: 1em;\">\u00a0<\/span><\/li>\n<li><span style=\"font-size: 1em;\">1 burk krossade tomater\u00a0<\/span><\/li>\n<li><span style=\"font-size: 1em;\">2 msk tomatpure\u00a0<\/span><\/li>\n<li><span style=\"font-size: 1em;\">2 lagerblad<\/span><\/li>\n<li><span style=\"font-size: 1em;\">Salt efter smak<\/span><\/li>\n<li><span style=\"font-size: 1em;\">Turkisk\u00a0<\/span>yoghurt<span style=\"font-size: 1em;\">\u00a0<\/span><\/li>\n<\/ul>\n<\/div>\n<p>Detta kan man g\u00f6ra utan havre f\u00f6r en lite l\u00e4ttare r\u00e4tt. Utan havre s\u00e5 hoppa till &#8220;N\u00e4sta dag&#8221; direkt.<\/p>\n<p>Som dekoration kan man ha p\u00e5 lite rostade surdegskrutonger och lite hackad koriander. Mums!<\/p>\n<div>\n<div>\n<ol>\n<li>Tv\u00e4tta och l\u00e4gg havren i bl\u00f6t \u00f6ver natten (minst 8h)<\/li>\n<\/ol>\n<div>N\u00e4sta dag:<\/div>\n<ol>\n<li>Hacka chili, l\u00f6k och vitl\u00f6k<\/li>\n<li>Strimla paprikorna i breda strimlor<\/li>\n<li>Stek chili, vitl\u00f6k och paprika i olja till gyllengula<\/li>\n<li>Tills\u00e4tt paprikan<\/li>\n<li>H\u00e4ll p\u00e5 paprikapulvret, spiskummin, kanel och lagerblad<\/li>\n<li>\u00c5nga upp med lite vatten<\/li>\n<li>H\u00e4ll p\u00e5 havren utan vattnet<\/li>\n<li>H\u00e4ll p\u00e5 de krossade tomaterna och tomatpuren<\/li>\n<li>Tills\u00e4tt vatten s\u00e5 att det t\u00e4cker inneh\u00e5llet<\/li>\n<li>Smaka av med salt<\/li>\n<li>L\u00e5t puttra i 45 minuter, r\u00f6r om d\u00e5 och d\u00e5<\/li>\n<li>Krossa mandlarna och r\u00f6r ned i grytan<\/li>\n<li>Kn\u00e4ck f\u00f6rsiktigt i 4 \u00e4gg s\u00e5 att gulorna inte g\u00e5r s\u00f6nder<\/li>\n<li>Puttra 5 min s\u00e5 att gulorna stelnar.<\/li>\n<li>R\u00f6r ner vitorna s\u00e5 att de &#8220;f\u00f6rsvinner&#8221;<\/li>\n<li>Servera med en gr\u00f6n sallad och en klick turkish yoghurt<\/li>\n<\/ol>\n<div>Voil\u00e1!<\/div>\n<p><a href=\"https:\/\/www.parnes.com\/blog\/assets_c\/2012\/12\/shakshuka-2497.html\"><img loading=\"lazy\" decoding=\"async\" class=\"mt-image-center\" style=\"text-align: center; display: block; margin: 0 auto 20px;\" src=\"https:\/\/www.parnes.com\/blog\/assets_c\/2012\/12\/shakshuka-thumb-450x337-2497.jpg\" alt=\"shakshuka.JPG\" width=\"450\" height=\"337\" \/><\/a><\/p>\n<\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Min svenska variant av den israeliska matr\u00e4tten Shakshuka! 2 stora portioner 2 dl hel havre 2 stora paprikor 2 tsk spiskummin 2 tsk r\u00f6kt paprika 1 chilifrukt 1 tsk kanel 1 l\u00f6k 1 vitl\u00f6ksklyfta 150g rostade mandlar (Salt\u00e5 Kvarn) 4 \u00e4gg\u00a0\u00a0 1 burk krossade tomater\u00a0 2 msk tomatpure\u00a0 2 lagerblad Salt efter smak Turkisk\u00a0yoghurt\u00a0 Detta &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2012\/12\/02\/peters_shakshuka_med_hel_havre\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Peters Shakshuka med hel havre<\/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-3167","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\/3167","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=3167"}],"version-history":[{"count":3,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions"}],"predecessor-version":[{"id":3894,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions\/3894"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=3167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=3167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=3167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}