{"id":1220,"date":"2013-06-04T21:32:20","date_gmt":"2013-06-04T21:32:20","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=1220"},"modified":"2014-03-30T21:16:50","modified_gmt":"2014-03-30T21:16:50","slug":"sashimi","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=1220","title":{"rendered":"Sashimi"},"content":{"rendered":"<p>Sashimi er enkelt og veldig godt. Med Salmalaks er det en lettvint og rask middag, gjerne supplert med sushi, enten kj\u00f8pt eller laget selv <a href=\"http:\/\/ingeborgskokebok.no\/?p=7\" target=\"_blank\">herfra<\/a> Ingeborgs kokebok. Her er v\u00e5re tre gode sauser til \u00e5 helle over god og fint sk\u00e5ret Salmalaks like f\u00f8r servering.<\/p>\n<p><strong>Saus A fra Berge sommeren 2009:<\/strong><br \/>\n1 del salt Soya saus<br \/>\n1 del olivenolje<br \/>\nPresset saft fra Lime (smak til)<br \/>\nSesamfr\u00f8 &#8211; ristes i t\u00f8rr stekepanne og str\u00f8s over<\/p>\n<p><strong>Saus B fra Eivind sin konfirmasjon september 2009.<\/strong><br \/>\nSoyasaus<br \/>\nWasabi<br \/>\nSitron<br \/>\nBlandes og has over.<br \/>\nServer med ristede sesamfr\u00f8 og frisk koriander over.<\/p>\n<p><strong>C: Annes dressing julefest 2010.<\/strong><br \/>\nSoyasasus 2 deler<br \/>\nHvitvin 1 del<br \/>\nSitron &#8211; smak til<br \/>\nWasabi &#8211; 1\/2 lillefingernegl<br \/>\nIngef\u00e6r &#8211; 1 stor ts revet<br \/>\nV\u00e5rl\u00f8k &#8211; 1 i tynne ringer<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/ingeborgskokebok.no\/?attachment_id=1874\" rel=\"attachment wp-att-1874\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-1874\" alt=\"Sashimi-1060296\" src=\"http:\/\/ingeborgskokebok.no\/wp-content\/uploads\/2013\/06\/Sashimi-1060296-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sashimi er enkelt og veldig godt. Med Salmalaks er det en lettvint og rask middag, gjerne supplert med sushi, enten kj\u00f8pt eller laget selv herfra Ingeborgs kokebok. Her&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=1220\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1220"}],"version-history":[{"count":5,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1220\/revisions"}],"predecessor-version":[{"id":1875,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1220\/revisions\/1875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/1221"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}