{"id":307,"date":"2021-01-22T09:42:41","date_gmt":"2021-01-22T09:42:41","guid":{"rendered":"https:\/\/pernillejakobsen.dk\/?p=307"},"modified":"2021-02-08T08:50:09","modified_gmt":"2021-02-08T08:50:09","slug":"ottolenghis-bagte-cherrytomater-med-kold-yoghurt","status":"publish","type":"post","link":"https:\/\/pernillejakobsen.dk\/index.php\/2021\/01\/22\/ottolenghis-bagte-cherrytomater-med-kold-yoghurt\/","title":{"rendered":"Cherrytomater"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" width=\"600\" height=\"360\" src=\"https:\/\/pernillejakobsen.dk\/wp-content\/uploads\/tomerteryough.jpg\" alt=\"\" class=\"wp-image-308\" srcset=\"https:\/\/pernillejakobsen.dk\/wp-content\/uploads\/tomerteryough.jpg 600w, https:\/\/pernillejakobsen.dk\/wp-content\/uploads\/tomerteryough-300x180.jpg 300w, https:\/\/pernillejakobsen.dk\/wp-content\/uploads\/tomerteryough-150x90.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Ottolenghi&#8217;s bagte cherrytomater med kold yoghurt<\/strong><br>350g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cherrytomater<\/p>\n\n\n\n<p>3 spsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; olivenoilie<\/p>\n\n\n\n<p>\u00be tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; spidskommen<\/p>\n\n\n\n<p>\u00bd tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; r\u00f8rsukker<\/p>\n\n\n\n<p>3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; fed hvidl\u00f8g, sk\u00e5ret i tynde skiver<\/p>\n\n\n\n<p>3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; timiankviste<\/p>\n\n\n\n<p>5g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; frisk oregano: 3 kviste skal p\u00e5 tomaterne resten plukkes til pynt<\/p>\n\n\n\n<p>1 citron:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br>sk\u00e6r tynde strimler af skallen af den halve citron, riv skallen af den anden halve for at f\u00e5\u00a0 \u00bd spsk fintreven skal<br>350g gr\u00e6sk yoghurt (eller skyr), kold<br>\u00bd-1 tsk chilli flager, flagesalt og sort peber<\/p>\n\n\n\n<p>Varm ovnen til &nbsp;200\u00b0C varmluft.<\/p>\n\n\n\n<p>L\u00e6g tomaterne i en sk\u00e5l med olivenolien, spidskommen, sukker, hvidl\u00f8g, timian, oregano, citronstrimler, \u00bd tsk salt et godt drys peber. Bland det hele godt og l\u00e6g i et ovnfast fad som passer i st\u00f8rrelsen s\u00e5 tomaterne ligger t\u00e6t. Bag i 20 minutter til tomaterne bobler lidt op og afgiver v\u00e6ske. Grill ca. 6\u20138 minutter til tomaterne blir m\u00f8rke p\u00e5 toppen.<\/p>\n\n\n\n<p>Mens tomaterne bager r\u00f8res yoghurt med den revne citronskal og \u00bc tsk flagesalt. Opbevares i k\u00f8leskab indtil det skal serveres.<\/p>\n\n\n\n<p>N\u00e5r tomaterne er f\u00e6rdige bredes den kolde yoghurt ud i en flad sk\u00e5l, lav en udhuling i midten. L\u00e6g de varme tomater, saften fra dem og krydderierne i sk\u00e5len og pynt med oreganoblade. Serveres med det samme. Egner sig godt som \u201cslankesauce\u201d til k\u00f8d eller fisk.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ottolenghi&#8217;s bagte cherrytomater med kold yoghurt350g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cherrytomater 3 spsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; olivenoilie \u00be tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; spidskommen \u00bd tsk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; r\u00f8rsukker 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; fed hvidl\u00f8g, sk\u00e5ret i tynde skiver 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; timiankviste 5g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; frisk oregano: 3 kviste skal p\u00e5 tomaterne resten plukkes til pynt 1 citron:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sk\u00e6r tynde strimler af skallen af den halve citron, riv skallen af den anden halve for at f\u00e5\u00a0 \u00bd spsk fintreven skal350g gr\u00e6sk yoghurt (eller skyr), kold\u00bd-1 tsk chilli flager, flagesalt og sort peber Varm ovnen til &nbsp;200\u00b0C varmluft. L\u00e6g tomaterne i en sk\u00e5l med olivenolien, spidskommen, sukker, hvidl\u00f8g, timian, oregano, citronstrimler, \u00bd tsk salt et godt drys peber. Bland det hele godt og l\u00e6g i et ovnfast fad som passer i st\u00f8rrelsen s\u00e5 tomaterne ligger t\u00e6t. Bag i 20 minutter til tomaterne bobler lidt op og afgiver v\u00e6ske. Grill ca. 6\u20138 minutter til tomaterne blir m\u00f8rke p\u00e5 toppen. Mens tomaterne bager r\u00f8res yoghurt med den revne citronskal og \u00bc tsk flagesalt. Opbevares i k\u00f8leskab indtil det skal serveres. N\u00e5r tomaterne er f\u00e6rdige bredes den kolde yoghurt ud i en flad sk\u00e5l, lav en udhuling i midten. L\u00e6g de varme tomater, saften fra dem og krydderierne i sk\u00e5len og pynt med oreganoblade. Serveres med det samme. Egner sig godt som \u201cslankesauce\u201d til k\u00f8d eller fisk.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/posts\/307"}],"collection":[{"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/comments?post=307"}],"version-history":[{"count":5,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/posts\/307\/revisions"}],"predecessor-version":[{"id":345,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/posts\/307\/revisions\/345"}],"wp:attachment":[{"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/media?parent=307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/categories?post=307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pernillejakobsen.dk\/index.php\/wp-json\/wp\/v2\/tags?post=307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}