{"id":4150,"date":"2023-01-29T17:44:44","date_gmt":"2023-01-29T16:44:44","guid":{"rendered":"https:\/\/terner.dk\/?page_id=4150"},"modified":"2023-03-17T10:44:07","modified_gmt":"2023-03-17T09:44:07","slug":"illustrationer","status":"publish","type":"page","link":"https:\/\/terner.dk\/?page_id=4150","title":{"rendered":"Illustrationer"},"content":{"rendered":"

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Illustrationer<\/p>\n

[\/et_pb_text][et_pb_text admin_label=”opskrifter” _builder_version=”4.20.0″ _module_preset=”default” text_text_color=”#006530″ text_font_size=”25px” text_orientation=”center” custom_margin=”25px||0px||false|false” custom_margin_tablet=”” custom_margin_phone=”” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||true|false” text_font_size_tablet=”25px” text_font_size_phone=”20px” text_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n

Madopskrifter<\/p>\n

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Det Daglige Br\u00f8d<\/h3>\n

[\/et_pb_text][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/01\/broed_2.jpg” alt=”Bread” title_text=”Bread” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” custom_padding=”30px|10px||10px|false|true” global_colors_info=”{}”]<\/p>\n

Ingredienser<\/strong>
1 pakke t\u00f8rg\u00e6r, ca. 500 ml lunkent vand, 1-2 tsk salt, 300 g durumhvede og ca. 300 g hvedemel.<\/p>\n

Fremgangsm\u00e5de
<\/strong>G\u00e6r og salt blandes med godt med melet og det lunkne vand tils\u00e6ttes.
Dejen \u00e6ltes med r\u00f8remaskine i 5 min og h\u00e6ver 1-2 timer ved stuetemperatur.
Form dejen p\u00e5 en bageplade med bagepapir, og lad det efterh\u00e6ve 1 time.
Bag br\u00f8det 10 min ved 250g, og skru og bag videre ca. 20 min ved 200 g.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”meze” _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/01\/bort.gif” background_size=”initial” background_position=”top_center” background_repeat=”repeat-x” custom_margin=”||30px||false|false” custom_padding=”88px||||false|false” border_width_all=”5px” border_color_all=”#003ffc” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.1″ _module_preset=”default” text_text_color=”#003ffc” text_font_size=”16px” header_text_color=”#476fe8″ background_enable_image=”off” background_size=”initial” background_position=”center_right” custom_padding=”|20px||20px|false|true” global_colors_info=”{}”]<\/p>\n

MEZE
Et dejligt middelhavsbord med mange delikate sm\u00e5retter lavet at simple r\u00e5varer.
Overd\u00e5digt og enkelt p\u00e5 samme tid.<\/p>\n

\"Meze\"<\/p>\n

 <\/p>\n

Humus Bi Tahina – Kik\u00e6rtemos med sesampasta<\/p>\n

Tabouleh – Salat med bulgur<\/p>\n

Dolmades – Farserede vinblade<\/p>\n

Tzatziki – Gr\u00e6sk yoghurt\/agurkesauce<\/p>\n

Kolykithera Keftedes – Courgetfrikadeller<\/p>\n

Sardalya Tavasi – Stegte sardiner \"Meze\"<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_font=”||||on||||” text_text_color=”#003ffc” text_font_size=”16px” link_option_url=”https:\/\/terner.dk\/?page_id=1304#meze” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n

Klik for komplet opskrift<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”tarte flambee” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||35px||false|false” custom_padding=”37px||35px||false|false” border_width_all=”5px” border_color_all=”#660000″ global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2023\/03\/4pizza.jpg” title_text=”tarte flambee” _builder_version=”4.20.2″ _module_preset=”default” filter_brightness=”110%” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” custom_padding=”|20px||10px|false|false” global_colors_info=”{}”]<\/p>\n

\u00a0TARTE FLAMB\u00c9E\u00a0 –\u00a0 FRANSK UDGAVE AF DEN ITALIENSKE PIZZA. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n

4 STK
<\/strong><\/span>Dejen:\u00a0 <\/strong>140g hvedemel, 140g durum, 1\/2 brev t\u00f8rg\u00e6r,1 spsk olivenolie, 172 tsk salt. og lunkent vand.<\/span>
Fyldet<\/strong>:\u00a0 4-6 spsk creme fraiche, 1 lille finthakket r\u00f8dl\u00f8g,\u00a0 100 g revet Roquefort eller anden bl\u00e5skimmel-ost og 4 skiver serranoskinke.<\/span><\/p>\n

Bland alle ingredienserne til dejen og tils\u00e6t lunkent vand til dejen er bl\u00f8d og smidig. \u00c6lt godt og land h\u00e6ve lunt og tild\u00e6kket ca. 1 time.<\/span><\/p>\n

Del dejen i 4 stykker og rul hvert stykke ud og l\u00e6g p\u00e5 en plade med bagepapir. Sm\u00f8r et tyndt lag cremefraiche p\u00e5 hver pizza, drys det hakkede l\u00f8g\u00a0 samt osten over og afslut med en skive skinke.<\/span><\/p>\n

Bages i ovnen ved 250 grader ca 15 minutter til dejen er gylden og spr\u00f8d.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”sushi” _builder_version=”4.19.5″ _module_preset=”default” background_color=”#cccccc” background_enable_image=”off” custom_margin=”||30px||false|false” custom_padding=”|0px|||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font=”||||||||” text_text_color=”#f90078″ text_font_size=”40px” background_enable_image=”off” parallax=”on” text_orientation=”center” custom_padding=”15px||||false|false” global_colors_info=”{}”]<\/p>\n

sushi<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#244B70″ text_font_size=”16px” header_text_color=”#244B70″ background_color=”RGBA(0,0,0,0)” background_image=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/01\/bg2.gif” module_alignment=”center” custom_padding=”|100px||10px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” ul_font_size_tablet=”13px” ul_font_size_phone=”12px” ul_font_size_last_edited=”on|phone” background_last_edited=”on|desktop” background_size_tablet=”contain” background_size_phone=”contain” background_position_tablet=”top_center” background_position_phone=”top_center” global_colors_info=”{}”]<\/p>\n

\u00a0Det skal du bruge i dit sushi-k\u00f8kken<\/strong><\/h4>\n

 <\/p>\n

    \n
  • sushiris japanske ris.<\/li>\n
  • sushi-zu riseddike.<\/li>\n
  • shoyu fin japanske soya<\/li>\n
  • wasabi knust gr\u00f8n japanske peberrod (st\u00e6rk !!!)<\/li>\n
  • nori t\u00f8rret havtang, der presses til tynde plader, nori tang har et meget h\u00f8jt n\u00e6rringsindhold
    med flere vitaminer og mineraler i end nogen anden f\u00f8devare<\/li>\n
  • gari syltet ingef\u00e6r. spis det efter hver sushi. det renser ganen og er godt for maven.<\/li>\n
  • gr\u00f8nt fyld man kan bruge mange forskelling gr\u00f8ntsager<\/li>\n
  • fiskefyld nypillede rejer, r\u00f8get laks, r\u00f8get makral er l\u00e6kre i sushi.
    Hvis man bruger r\u00e5 fisk skal de v\u00e6re den bedste kvalitet og
    have v\u00e6ret frossset mindst 24 timer ved -20g for at sikre at alle parasitter er d\u00f8de<\/li>\n
  • andet fyld omeletstrimler.<\/li>\n
  • en sk\u00e5l til den kogte ris, helst af tr\u00e6.<\/li>\n
  • tr\u00e6spartel til at r\u00f8re i risen med.<\/li>\n
  • bambusm\u00e5tte.<\/li>\n
  • en sk\u00e5l med eddike til at dyppe h\u00e6nderne i.<\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_text_color=”#f90078″ text_font_size=”16px” link_option_url=”https:\/\/terner.dk\/?page_id=1304#sushi” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n

    Klik for komplet opskrift<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”fiskegryde” _builder_version=”4.19.5″ _module_preset=”default” background_color=”RGBA(0,0,0,0)” background_enable_image=”off” background_size=”initial” background_repeat=”repeat” height=”216px” custom_padding=”||0px||false|false” border_color_all=”#285e00″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_blurb alt=”Mad” admin_label=”timian” _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/03\/timian.gif” background_size=”initial” background_repeat=”repeat-x” module_alignment=”center” min_height=”192px” custom_margin=”-22px||-22px||true|false” custom_padding=”70px||70px||true|false” global_colors_info=”{}”][\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”fliser” _builder_version=”4.19.5″ _module_preset=”default” background_image=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/03\/flise.gif” background_size=”initial” background_repeat=”repeat” custom_margin=”-225px||30px||false|false” border_width_all=”5px” border_color_all=”#285e00″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_text_color=”#1e6634″ text_font_size=”29px” background_enable_image=”off” background_size=”initial” background_repeat=”repeat-x” custom_margin=”33px||||false|false” global_colors_info=”{}”]<\/p>\n

    Portugisisk Fiskegryde med urter og hvidvin<\/strong><\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_text_color=”#1e6634″ text_font_size=”16px” header_text_color=”RGBA(0,0,0,0)” background_enable_image=”off” background_size=”initial” background_position=”top_center” background_repeat=”repeat-x” custom_padding=”50px|50px||50px|false|true” text_font_size_tablet=”” text_font_size_phone=”15px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

    \n

    Dejlig smag, sk\u00f8n duft, sunde r\u00e5varer og dekorativ hvad mere kan man \u00f8nske sig af et m\u00e5ltid mad.<\/p>\n

    400 g frisk fladfisk delt i mindre stykker og 400 g rejer friske eller frosne
    2 spsk sm\u00f8r og\/eller olie
    1 l\u00f8g, 1 fed hvidl\u00f8g, 1 gulerod, 3 kartofler,1 st\u00e6ngel bladselleri og 1 squash
    2 dl gr\u00f8ntsagsboullion
    2 dl t\u00f8r hvidvin
    300 g tomater
    laurb\u00e6rblad, purl\u00f8g, timian og lidt safran
    finthakket persille<\/p>\n

    Snit alle gr\u00f8ntsager og svits dem i nogle minutter i en gryde i fedtstoffet .<\/p>\n

    Tils\u00e6t boullion, hvidvin og halve fl\u00e5ede,udkernede tomater samt lidt safran og lad det simre til gr\u00f8ntsagerne er m\u00f8re,
    de sidste minutter kommes fisken i og koger med til den er fast og gennemkogt.
    Tils\u00e6t rejerne og persillen.<\/p>\n

    Det hele varmes godt igennem og smages til med salt, peber og timian.<\/p>\n

    Serveres med friskbagt br\u00f8d og en god t\u00f8r hvidvin.<\/p>\n<\/div>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”pasta og tomat” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”||25px||false|false” border_width_all=”4px” border_color_all=”#ef5045″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2023\/01\/tomatphoto.jpg” alt=”pasta og tomat” title_text=”pasta og tomat” show_bottom_space=”off” align=”center” _builder_version=”4.19.5″ _module_preset=”default” width=”140%” max_width=”100%” custom_margin=”||-25px||false|false” custom_padding=”||1px||false|false” border_color_all=”#c45e38″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”bagels” _builder_version=”4.19.5″ _module_preset=”default” background_color=”#666666″ background_enable_image=”off” background_size=”initial” custom_margin=”||0px||false|false” custom_padding=”|30px|30px|30px|false|true” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _dynamic_attributes=”link_option_url” _module_preset=”default” text_text_color=”#fcd34e” text_font_size=”16px” text_line_height=”1.8em” header_text_align=”center” header_text_color=”#fcd34e” background_enable_image=”off” background_size=”contain” background_position=”bottom_center” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjEzMDQifX0=@” global_colors_info=”{}”]<\/p>\n

    Bagels<\/h1>\n
    \n

     <\/p>\n

    Det var de polske j\u00f8der der i begyndelsen af 1900-tallet bragte baglen fra \u00d8steuropa til USA, hvor den is\u00e6r i de senere \u00e5r har opn\u00e5et enorm popularitet og den er blevet en fast del af is\u00e6r New Yorkernes menukort.
    Bagels blev oprindeligt betragtet som morgenmad, men de bliver nu spist p\u00e5 alle tidspunkter. Bagels er dampbagt, hvilket giver dem en s\u00e6rlig konsistens og de har et karakteristisk hul i midten.
    De sk\u00e6res igennem og ristes f\u00f8r de nydes med forskelligt former for fyld. Kan ogs\u00e5 serveres som to \u00e5bne halvdele.<\/p>\n<\/div>\n

    [\/et_pb_text][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2023\/01\/ny_bagel.gif” alt=”Bagels” title_text=”Bagels” align=”center” _builder_version=”4.19.5″ _module_preset=”default” max_width=”35%” max_width_tablet=”” max_width_phone=”” max_width_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_text_color=”#fcd34e” text_font_size=”16px” link_option_url=”https:\/\/terner.dk\/?page_id=1304#bagels” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n

    Klik for komplet opskrift<\/span><\/p>\n

     <\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”sno titel” _builder_version=”4.16″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/01\/up_2.gif” alt=”Snobr\u00f8d” title_text=”Snobr\u00f8d” align=”center” _builder_version=”4.16″ _module_preset=”default” background_color=”#000000″ custom_padding=”20px||||false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”sno tekst” _builder_version=”4.16″ _module_preset=”default” background_color=”#000000″ background_enable_image=”off” custom_margin=”||-40px||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_text_color=”#ffb600″ header_3_text_color=”#ffb600″ header_3_font_size=”25px” global_colors_info=”{}”]<\/p>\n

     <\/p>\n

    <\/h3>\n

    B\u00e5let<\/h3>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#ffb600″ background_enable_image=”off” custom_padding=”|30px||30px|false|true” global_colors_info=”{}” background__hover_enabled=”on|desktop” background_size__hover=”cover” background_color__hover=”#001b35″ background_enable_color__hover=”on” background_enable_image__hover=”off”]<\/p>\n

    T\u00e6nd allerf\u00f8rst et godt b\u00e5l der kan give mange gl\u00f8der.
    Det tager cirka en time for b\u00e5let at br\u00e6nde til s\u00e5 der Ikke er flere flammer men kun gl\u00f8der som giver varme til bagningen.<\/p>\n

    Find passende pinde som afbarkes og spidses i den ene ende. De skal v\u00e6re Ret lange s\u00e5 man ikke selv kommer for t\u00e6t p\u00e5 b\u00e5let.<\/p>\n

    Dejen rulles den til lange p\u00f8lser, som snoes om pindene.Husk jo tyndere br\u00f8d, desto hurtigere bliver det bagt.
    Snobr\u00f8det holdes i passende afstand over nogle gl\u00f8der s\u00e5 det f\u00f8rst h\u00e6ver lidt og derefter bager til det er lysebrunt og l\u00e6kkert.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_text_color=”#ffb600″ header_3_text_color=”#ffb600″ header_3_font_size=”25px” global_colors_info=”{}”]<\/p>\n

     <\/p>\n

    <\/h3>\n

    Br\u00f8det<\/h3>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#ffb600″ header_text_color=”#ffb600″ custom_padding=”|30px||30px|false|true” global_colors_info=”{}”]<\/p>\n

    Grundingredienser til 4 personer
    25 g. g\u00e6r
    3 dl. vand
    1 tsk. salt
    1\/2 kg. mel
    G\u00e6ren r\u00f8res ud i det lunkne vand og salt og det meste af melet tils\u00e6ttes.
    \u00c6lt til dejen er smidig og glat og lad den h\u00e6ve ca. 1 time under et kl\u00e6de eller film
    Man kan lave forskellige former for snobr\u00f8d .
    Kom revet ost i
    Man kan blande skinke sk\u00e5ret i sm\u00e5 stykker.
    S\u00e6t en p\u00f8lse p\u00e5 pinden inden dejen snoes omkring pinden.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”sno billede” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/terner.dk\/wp-content\/uploads\/2021\/01\/down.jpg” alt=”Snobr\u00f8d” title_text=”Snobr\u00f8d” align=”center” _builder_version=”4.16″ _module_preset=”default” background_color=”#000000″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ _dynamic_attributes=”link_option_url” _module_preset=”default” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjEzMDQifX0=@” global_colors_info=”{}”]<\/p>\n

    Klik her for oversigt over alle opskrifterne<\/span><\/h5>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    IllustrationerMadopskrifterDet Daglige Br\u00f8dIngredienser1 pakke t\u00f8rg\u00e6r, ca. 500 ml lunkent vand, 1-2 tsk salt, 300 g durumhvede og ca. 300 g hvedemel. Fremgangsm\u00e5deG\u00e6r og salt blandes med godt med melet og det lunkne vand tils\u00e6ttes.Dejen \u00e6ltes med r\u00f8remaskine i 5 min og h\u00e6ver 1-2 timer ved stuetemperatur.Form dejen p\u00e5 en bageplade med bagepapir, og lad det […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-4150","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/pages\/4150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/terner.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4150"}],"version-history":[{"count":39,"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/pages\/4150\/revisions"}],"predecessor-version":[{"id":5497,"href":"https:\/\/terner.dk\/index.php?rest_route=\/wp\/v2\/pages\/4150\/revisions\/5497"}],"wp:attachment":[{"href":"https:\/\/terner.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}