{"id":97,"date":"2009-01-01T17:57:36","date_gmt":"2009-01-01T16:57:36","guid":{"rendered":"http:\/\/tropp.se\/receptsidan\/?p=97"},"modified":"2009-01-01T17:59:06","modified_gmt":"2009-01-01T16:59:06","slug":"lyxig-italiensk-potatiskaka","status":"publish","type":"post","link":"https:\/\/tropp.se\/receptsidan\/?p=97","title":{"rendered":"Lyxig italiensk potatiskaka"},"content":{"rendered":"<p>8 personer<\/p>\n<p><strong>Det h\u00e4r beh\u00f6vs:<\/strong>\u00a0<br \/>\n1\u00a0paket bacon, skivad<br \/>\n2,5 kg potatis, stora<br \/>\n3 st\u00a0mor\u00f6tter, stora<br \/>\n2,5 msk maizenamj\u00f6l<br \/>\n100 gram parmesanost, riven\u00a0<br \/>\n3 msk basilika, f\u00e4rsk, finstrimlad<br \/>\n2,5 msk k\u00f6rvel, finstrimlad<br \/>\n2,5 tsk\u00a0timjan<br \/>\nsalt och peppar<\/p>\n<p><strong>G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/p>\n<p><span style=\"font-size: 9pt; color: #000000; line-height: 115%; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: SV; mso-bidi-font-family: 'Times New Roman'; mso-ansi-language: SV; mso-bidi-language: AR-SA;\">1. S\u00e4tt ugnen p\u00e5 185 grader.\u00a0t\u00e4ck botten p\u00e5 en\u00a0rund form med l\u00f6stagbar kant\u00a0med baconskivorna. L\u00e4gga baconskivorna som \u201dtakpannor\u201d d\u00e4r skivorna \u00f6verlappar varandra.2. Skala och skiva potatisen och mor\u00f6tterna\u00a0samt riv\u00a0parmesanosten.\u00a0varva potatis, mor\u00f6tter, parmesanost, basilika, k\u00f6rvel, timjan och maizenamj\u00f6l. Salta och peppra mellan de olika lagren.<\/p>\n<p>3. Placera ett sm\u00f6rpapper ovanp\u00e5 potatiskakan och st\u00e4ll en tung form eller annat ugnst\u00e5ligt tungt material ovanp\u00e5 f\u00f6r att potatiskakan ska ligga under press n\u00e4r den gr\u00e4ddas. Risken \u00e4r annars att baconskivorna sl\u00e4pper fr\u00e5n formen.<\/p>\n<p><span style=\"font-size: 9pt; color: black; line-height: 115%; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: SV; mso-bidi-font-family: 'Times New Roman'; mso-ansi-language: SV; mso-bidi-language: AR-SA;\">4. Gr\u00e4dda potatiskakan i mitten av ugnen i ca 60-70 minuter. N\u00e4r potatiskakan \u00e4r klar s\u00e5 ska den kallna under press i kylsk\u00e5pet minst 2 timmar. Det \u00e4r f\u00f6r att man ska kunna sk\u00e4ra upp potatiskakan i fina t\u00e5rtbitar.<\/p>\n<p><\/span><\/span><\/p>\n<p><span style=\"font-size: 9pt; color: #000000; line-height: 115%; font-family: &quot;Verdana&quot;,&quot;sans-serif&quot;; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: SV; mso-bidi-font-family: 'Times New Roman'; mso-ansi-language: EN; mso-bidi-language: AR-SA;\">Det g\u00e5r ocks\u00e5 bra att f\u00f6rbereda kakan dagen innan. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>8 personer Det h\u00e4r beh\u00f6vs:\u00a0 1\u00a0paket bacon, skivad 2,5 kg potatis, stora 3 st\u00a0mor\u00f6tter, stora 2,5 msk maizenamj\u00f6l 100 gram parmesanost, riven\u00a0 3 msk basilika, f\u00e4rsk, finstrimlad 2,5 msk k\u00f6rvel, finstrimlad 2,5 tsk\u00a0timjan salt och peppar G\u00f6r s\u00e5 h\u00e4r: 1. S\u00e4tt ugnen p\u00e5 185 grader.\u00a0t\u00e4ck botten p\u00e5 en\u00a0rund form med l\u00f6stagbar kant\u00a0med baconskivorna. L\u00e4gga baconskivorna [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10],"tags":[],"class_list":["post-97","post","type-post","status-publish","format-standard","hentry","category-paj_gratang","category-ovrigt"],"_links":{"self":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/97","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=97"}],"version-history":[{"count":2,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions"}],"predecessor-version":[{"id":99,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=\/wp\/v2\/posts\/97\/revisions\/99"}],"wp:attachment":[{"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=97"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=97"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tropp.se\/receptsidan\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=97"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}