{"id":1703,"date":"2014-05-26T02:55:16","date_gmt":"2014-05-26T02:55:16","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=1703"},"modified":"2022-12-13T12:12:45","modified_gmt":"2022-12-13T11:12:45","slug":"chevremousse","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=1703","title":{"rendered":"Ch\u00e8vrecr\u00e8me"},"content":{"rendered":"<h3><a href=\"http:\/\/katinkaskitchen.com\/?attachment_id=2153\" rel=\"attachment wp-att-2153\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-2153\" src=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/chevremousse-Katinkas-Kitchen-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2010\/03\/chevremousse-Katinkas-Kitchen-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2010\/03\/chevremousse-Katinkas-Kitchen-150x112.jpg 150w, https:\/\/files.katinkaskitchen.com\/2010\/03\/chevremousse-Katinkas-Kitchen.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/h3>\n<h3>Mycket god att servera till f\u00e4rsk sparris som kokats eller, som jag f\u00f6redrar att tillreda den: stekts i lite olivolja, eller grillats. Moussen \u00e4r \u00e4ven god till grillat k\u00f6tt eller fisk eller annat k\u00f6tt eller fisk. D\u00e5 kan det vara gott och vackert med lite f\u00e4rsk basilika i. Den kan \u00e4ven serveras med lite gott f\u00e4rskt br\u00f6d, eller rostade br\u00f6dkrutonger som drinktilltugg, en sorts tapas.<\/h3>\n<h3><a href=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/lammfile-m-rostade-tomater-o-chevremousse-1-Katinkas-Kitchen.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-2157\" src=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/lammfile-m-rostade-tomater-o-chevremousse-1-Katinkas-Kitchen-300x225.jpg\" alt=\"lammfile m rostade tomater o chevremousse 1 Katinkas Kitchen\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2010\/03\/lammfile-m-rostade-tomater-o-chevremousse-1-Katinkas-Kitchen-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2010\/03\/lammfile-m-rostade-tomater-o-chevremousse-1-Katinkas-Kitchen-150x112.jpg 150w, https:\/\/files.katinkaskitchen.com\/2010\/03\/lammfile-m-rostade-tomater-o-chevremousse-1-Katinkas-Kitchen.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/h3>\n<p>H\u00e4r \u00e4r ch\u00e8vremoussen serverad till stekt sparris som f\u00f6rr\u00e4tt respektive som tillbeh\u00f6r\/s\u00e5s till stekt lammfil\u00e9 med l\u00e5ngsamrostade tomater &#8211; en enkel men ljuvligt god middag. Tyv\u00e4rr \u00e4r den inte s\u00e5 fotog\u00e9nique, men jag lovar att den \u00e4r v\u00e4ldigt god! \ud83d\ude42<\/p>\n<h4>Du beh\u00f6ver:<\/h4>\n<p>150-200 gram ch\u00e8vre<\/p>\n<p>3-6 msk cr\u00e8me fra\u00eeche (smaka dig fram och se till att konsistensen och smaken blir bra)<\/p>\n<p>Rivet skal fr\u00e5n tv\u00e4ttad, helst ekologisk, citron<\/p>\n<p>lite citronsaft efter smak<\/p>\n<p>Salt och peppar<\/p>\n<h4>G\u00f6r s\u00e5 h\u00e4r:<\/h4>\n<p>K\u00f6r alla ingredienser i mixer. L\u00e5t st\u00e5 medan du g\u00f6r i ordning sparrisen eller vad du valt att servera moussen till. Anv\u00e4nd en sked som du doppat i hett vatten f\u00f6r att forma vackra \u00e4gg att l\u00e4gga p\u00e5 den nykokta eller nystekta sparrisen precis vid servering. Eller l\u00e4gg i en vacker serveringssk\u00e5l och st\u00e4ll fram till det grillade k\u00f6ttet eller fisken.<\/p>\n<p>Bon app\u00e9tit&nbsp;\u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n<p>Katinka Hammarski\u00f6ld<\/p>\n<p>katinka.hammarskiold@hotmail.com<\/p>\n<p>www.katinkaskitchen.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mycket god att servera till f\u00e4rsk sparris som kokats eller, som jag f\u00f6redrar att tillreda den: stekts i lite olivolja, eller grillats. Moussen \u00e4r \u00e4ven god till grillat k\u00f6tt eller fisk eller annat k\u00f6tt eller fisk. D\u00e5 kan det vara gott och vackert med lite f\u00e4rsk basilika i. Den kan [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,11763,104,72,125],"tags":[],"class_list":["post-1703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chevre","category-mousser-salta","category-sparris","category-tapas-plock-fore-maten","category-tillbehor-saser"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1703"}],"version-history":[{"count":21,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1703\/revisions"}],"predecessor-version":[{"id":36026,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1703\/revisions\/36026"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2153"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}