{"id":1528561920,"date":"2016-02-26T22:18:42","date_gmt":"2016-02-26T21:18:42","guid":{"rendered":"http:\/\/kakann.se\/2016\/february\/antligen-helg.html"},"modified":"2016-02-26T22:18:42","modified_gmt":"2016-02-26T21:18:42","slug":"2016_february_antligen-helg","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1528561920","title":{"rendered":"\u00c4ntligen helg"},"content":{"rendered":"
Fredag och l\u00f6ning ig\u00e5r, eller jag fuskade lite, eftersom man \u00e4r sin egen g\u00e5r det ju att betala ut l\u00f6n lite tidigare, s\u00e5 jag gav mig sj\u00e4lv l\u00f6n redan i m\u00e5ndags, min chef tyckte jag var v\u00e4rd det \ud83d\ude09<\/p>\n

Den h\u00e4r veckan har verkligen rasat iv\u00e4g, oj vad fort den g\u00e5tt. Tr\u00f6tt som en gnu nu och vill bara sova. Imorgon kommer brorsans lilla guldklimp Albin hit f\u00f6r att sova \u00f6ver, ska bli j\u00e4ttekul! <\/p>\n

M var sugen p\u00e5 fisk idag, han hade ju redan frossat i k\u00f6tt p\u00e5 Hardrock Caf\u00e9 till lunch, sj\u00e4lv \u00e5t jag matl\u00e5da men det var gott iaf.<\/p>\n

Vi testade ett nytt recept fr\u00e5n SVT, Rosmarin & citrondoftande bakad torskrygg<\/a> – allt i ett. Riktigt gott och framf\u00f6r allt l\u00e4tt, helt klart v\u00e4rt att testa. Jag skulle nog salta fisken (kanske k\u00f6pa l\u00e4ttrimmad torskrygg ist\u00e4llet) och byta ut lite av citronen mot vitt vin, men det \u00e4r en smaksak.<\/div>\n

\u00a0<\/div>\n
4 bitar torskrygg<\/div>\n
800 g fast potatis<\/div>\n
1 vitl\u00f6k<\/div>\n
4 st rosmaringkvistar<\/div>\n
3 ekologiska citroner<\/div>\n
2 st r\u00f6da l\u00f6kar, klyftade<\/div>\n
500 g blandade gr\u00f6nsaker, gr\u00f6na b\u00f6nor, sparris, f\u00e4nk\u00e5l, morot, squash, paprika.<\/div>\n
1 pkt coctailtomater<\/div>\n
1 dl svarta oliver<\/div>\n
70 g f\u00e4rsk spenat<\/div>\n
sm\u00f6r, olivolja, salt och svartpeppar<\/div>\n
Valfri topping, hackad malm\u00f6\/mandel, soldater.<\/div>\n
\u00a0<\/div>\n
\n

S\u00e5 lagar du<\/strong><\/p>\n

\u00a0<\/p>\n

S\u00e4tt ugnen p\u00e5 250 grader. Skala och skiva potatisen i cirka 0,5 cm skivor. L\u00e4gg i en l\u00e5ngpanna med hela vitl\u00f6ksklyftor (spara 2), en rosmarinkvist och tv\u00e5 halverade citroner. Salta, peppra och ringla p\u00e5 olja. St\u00e4ll in i ugnen 15 minuter.<\/p>\n

Mortla under tiden 1 rosmarinkvist med salt, peppar, tv\u00e5 vitl\u00f6ksklyftor och lite olja, gnid in blandningen i fisken. Ta ut l\u00e5ngpannan, l\u00e4gg i gr\u00f6nsaker och oliver, spara spenaten till efter gr\u00e4ddning, salta, peppra och r\u00f6r om.\u00a0Pressa en citron \u00f6ver allt.<\/p>\n

L\u00e4gg ner fisken, klicka p\u00e5 sm\u00f6r, l\u00e4gg i mandel eller salami och st\u00e4ll tillbaka formen i ugnen, vrid ner v\u00e4rmen till 225 grader.<\/p>\n

Baka tills fisken \u00e4r klar, 10-15 minuter. V\u00e4nd ner spenat just innan servering.\u00a0<\/p>\n

Tips:<\/strong> Har du en skv\u00e4tt vitt vin \u00f6ver kan du ta i det ocks\u00e5.<\/p>\n

Tips: <\/strong>Smula \u00f6ver lite (eller mycket) fetaost innan servering.<\/p>\n

\u00a0
F\u00f6rsta bilden \u00e4r innan r\u00e4tten \u00e5kte in i ugnen.<\/p>\n

\"\"<\/div>\n
\n
\"\"<\/div>\n
\n
\"\"<\/div>\n
\n

Fredagsbukett, lite rosor i all sin enkelhet<\/p>\n<\/div>\n

\n
\"\"<\/div>\n
\n
\"\"<\/div>\n
\n
\"\"<\/div>\n
\n
\"\"<\/div>\n
\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fredag och l\u00f6ning ig\u00e5r, eller jag fuskade lite, eftersom man \u00e4r sin egen g\u00e5r det ju att betala ut l\u00f6n lite tidigare, s\u00e5 jag gav mig sj\u00e4lv l\u00f6n redan i m\u00e5ndags, min chef tyckte jag var v\u00e4rd det \ud83d\ude09 Den h\u00e4r veckan har verkligen rasat…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1528561920","post","type-post","status-publish","format-standard","hentry","category-kakann"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1528561920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1528561920"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1528561920\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1528561920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1528561920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1528561920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}