{"id":30,"date":"2011-01-22T18:25:00","date_gmt":"2011-01-22T18:25:00","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=30"},"modified":"2012-11-07T21:51:50","modified_gmt":"2012-11-07T21:51:50","slug":"ekte-vaniljesukker","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=30","title":{"rendered":"Ekte vaniljesukker"},"content":{"rendered":"<p><span class=\"Apple-style-span\"><br \/>\n&#8230;. er mye bedre enn det man kj\u00f8per, det er kjempelett \u00e5 lage og det er fornuftig gjenbruk.<br \/>\n<\/span><\/p>\n<div><span class=\"Apple-style-span\">Du trenger bare to ting;<\/span><\/div>\n<div><span class=\"Apple-style-span\"><br \/>\n<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">\u00e8n vaniljestang og<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">ca. 200 g. sukker<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"><br \/>\n<\/span><\/div>\n<div style=\"text-align: left;\"><span class=\"Apple-style-span\">Hvis du har en brukt vaniljestang skyller du den i kaldt vann og t\u00f8rker det i litt papir. Ellers tar du en ny og utbrukt vaniljestang , kutter av de to endene, skj\u00e6rer den i ca. 1 cm biter, hiver bitene opp i en foodprosessor\/mathakker og sukkeret. Sett p\u00e5 full guffe noen sekunder til alt er jevnt blandet. Oppbevar sukkeret i et glass eller tett boks. Bruk som vanlig vaniljesukker. <\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>&#8230;. er mye bedre enn det man kj\u00f8per, det er kjempelett \u00e5 lage og det er fornuftig gjenbruk. Du trenger bare to ting; \u00e8n vaniljestang og ca. 200&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=30\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":576,"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":[12],"tags":[],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tilbehor"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/30","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=30"}],"version-history":[{"count":1,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":577,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions\/577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/576"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}