{"id":444,"date":"2025-01-05T11:50:53","date_gmt":"2025-01-05T11:50:53","guid":{"rendered":"https:\/\/tom-christensen.dk\/?page_id=444"},"modified":"2025-01-05T12:48:16","modified_gmt":"2025-01-05T12:48:16","slug":"caesar-dressing","status":"publish","type":"page","link":"https:\/\/tom-christensen.dk\/?page_id=444","title":{"rendered":"C\u00e6sar dressing"},"content":{"rendered":"\n<p>2 \u00e6ggeblommer (jeg bruger pasteuriseret) <br>1 fed hvidl\u00f8g <br>40 g parmesan revet<br>2 ansjosfileter<br>2 spsk. citronsaft<br>1 dl. rapsolie <br>2 spsk. vand, &#8211; til justering af konsistensen, m\u00e5ske lidt mere eller mindre. Jeg er til en &#8220;fed&#8221; dressing. <br>Salt og peber<br><br><strong>S\u00e5dan g\u00f8r jer:<\/strong><br>Jeg bruger min stavblender og et glas. Alle ingredienser skal have stuetemperatur. \u00c6ggeblommer, hvidl\u00f8g, parmesan, ansjoser, citronsaft blendes sammen, rapsolien tils\u00e6ttes lidt af gangen og der r\u00f8res en &#8220;majo&#8221;, vand tils\u00e6ttes for at justerer konsistens og der smages til med salt og peber. <br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 \u00e6ggeblommer (jeg bruger pasteuriseret) 1 fed hvidl\u00f8g 40 g parmesan revet2 ansjosfileter2 spsk. citronsaft1 dl. rapsolie 2 spsk. vand, &#8211; til justering af konsistensen, m\u00e5ske lidt mere eller mindre. Jeg er til en &#8220;fed&#8221; dressing. Salt og peber S\u00e5dan g\u00f8r jer:Jeg bruger min stavblender og et glas. Alle ingredienser skal have stuetemperatur. \u00c6ggeblommer, hvidl\u00f8g, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-444","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/444","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=444"}],"version-history":[{"count":6,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/444\/revisions"}],"predecessor-version":[{"id":451,"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=\/wp\/v2\/pages\/444\/revisions\/451"}],"wp:attachment":[{"href":"https:\/\/tom-christensen.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}