{"id":4450,"date":"2022-01-18T22:56:00","date_gmt":"2022-01-18T21:56:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4450"},"modified":"2020-10-12T18:39:56","modified_gmt":"2020-10-12T17:39:56","slug":"romesco-sauce","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/01\/18\/romesco-sauce\/","title":{"rendered":"Romesco sauce"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50127180901\/in\/dateposted-public\/\" title=\"Romesco sauce\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50127180901_f96c997f3a_m.jpg\" width=\"240\" height=\"180\" alt=\"Romesco sauce\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p>Romesco sauce er en glimrende dip eller smagsgiver i en burger eller lignende. Dens klassiske smag af r\u00f8get peberfrugt er ikke til at tage fejl af. Dertil kan metoden jo varieres i det uendelige til at lave alle mulige smagskombinationer.<\/p>\n\n\n\n<p>Det er b\u00e5de nemt og hurtigt at lave, og s\u00e5 smager det godt. Kan klart anbefales.<\/p>\n\n\n\n<p>\/Dann&nbsp;<\/p>\n\n\n\n<p><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 peberfrugter<\/li><li>4 hvidl\u00f8g<\/li><li>2 tomater<\/li><li>1 r\u00f8d chili<\/li><li>1\u00bd r\u00f8dl\u00f8g<\/li><li>100 gram mandler<\/li><li>2 dl olivenolie<\/li><li>\u00bd tsk salt<\/li><li>1 tsk sukker<\/li><li>1 dl sherry eddike<\/li><\/ul>\n\n\n\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Forbered en bageplade med bagepapir<\/li><li>Fjern skallen fra hvidl\u00f8g og r\u00f8dl\u00f8g<\/li><li>Kom peberfrugterne, hvidl\u00f8get, tomaterne, chilien og r\u00f8dl\u00f8get p\u00e5 bagepladen<\/li><li>Kom bagepladen ind i en forvarmet ovn p\u00e5 250 grader.<\/li><li>Hold \u00f8je med farven. N\u00e5r gr\u00f8ntsagerne i ovnen begynder at blive m\u00f8rke og f\u00e5 lidt sorte pletter, s\u00e5 er de f\u00e6rdige og skal ud<\/li><li>Fjern stilkene fra peberfrugterne, n\u00e5r de kommer ud fra ovnen (sk\u00e6r fra toppen s\u00e5 v\u00e6sken ikke l\u00f8ber ud &#8211; den skal bruges)<\/li><li>Sk\u00e6r toppen af chilien<\/li><li>Kom alt andet der har v\u00e6ret i ovnen over i en blender sammen med chili og pebergrugterne<\/li><li>Kom nu mandlerne p\u00e5 bagepladen<\/li><li>Varm mandlerne i ovnen p\u00e5 200 grader i 4-5 minutter<\/li><li>Kom mandlerne direkte fra ovnen og over i blenderen<\/li><li>Tils\u00e6t de \u00f8vrige ingredienser til blenderen<\/li><li>Blend til det bliver en lind masse (tils\u00e6t eventuelt mere olie eller vand, hvis den bliver for fast, og husk den bliver mere fast, n\u00e5r den bliver kold)<\/li><li>Smag til med eddike, salt og peber<\/li><li>Kom saucen p\u00e5 glas<\/li><li>Saucen er nu klar til servering, men det anbefales at den kommes p\u00e5 k\u00f8l en times tid, s\u00e5 den ikke er varm<\/li><li>Velbekomme!<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Romesco sauce er en glimrende dip eller smagsgiver i en burger eller lignende. Dens klassiske smag af r\u00f8get peberfrugt er ikke til at tage fejl af. Dertil kan metoden jo varieres i det uendelige til at lave alle mulige smagskombinationer. Det er b\u00e5de nemt og hurtigt at lave, og s\u00e5 smager det godt. Kan klart &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/01\/18\/romesco-sauce\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Romesco sauce<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4450","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-19M","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4450"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4450\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}