{"id":1454,"date":"2023-09-13T14:50:56","date_gmt":"2023-09-13T14:50:56","guid":{"rendered":"https:\/\/veckotidningen.se\/?p=1454"},"modified":"2023-09-24T10:31:41","modified_gmt":"2023-09-24T10:31:41","slug":"hostnyhet-skordefest-med-smak-av-smorstekt-kantarell","status":"publish","type":"post","link":"https:\/\/veckotidningen.se\/?p=1454","title":{"rendered":"H\u00f6stnyhet! Sk\u00f6rdefest med smak av sm\u00f6rstekt kantarell"},"content":{"rendered":"<p><strong>Potatisen \u00e4r sk\u00f6rdad och det \u00e4r dags f\u00f6r \u00e5rets h\u00f6stchips i begr\u00e4nsad upplaga. I \u00e5r blir de f\u00e4rska, svenska potatisarna till grovr\u00e4fflade chips med smak av Sm\u00f6rstekt Kantarell \u2013 en h\u00f6stfavorit att se fram emot. G\u00f6r dig redo f\u00f6r en krispig sk\u00f6rdefest i chipshyllan den 18 september. Senare i h\u00f6st f\u00e5r vi dessutom komma n\u00e4rmare potatisodlingen och odlarna som m\u00f6jligg\u00f6r alla krispiga stunder.<\/strong><\/p>\n<p>Det \u00e4r med nysk\u00f6rdad potatis som chipsen blir som godast. Efter en stekhet f\u00f6rsommar och plaskbl\u00f6t sensommar \u00e4r potatisen \u00e4ntligen uppe ur jorden och redo att bli krispiga potatischips. I \u00e5r delar \u00e5krarnas guld str\u00e5lkastarljuset med skogens guld. \u00c5rets h\u00f6stchips p\u00e5 nysk\u00f6rdad potatis lanseras i smaken av\u00a0<strong><a href=\"https:\/\/postman.mynewsdesk.com\/ls\/click?upn=UTJtAJtLb0PO5ulvNdQq0e9WyWmojD2qtLKVKvZvM6IVyQhQ1J4P3i-2FL4wCbIFkK-2B3rt-2FlnVlCY0IngEYACYUSn8y-2F5THtwpZkNvH2OjqMA-3DVo1N_a-2BWxTQtMOYT-2Bt8Ki1f8mYDsA2q3OguhZlCcTZ1OPem-2Bv1cZvZCHK0HZwG9aRpzOwF9CY9Nyjp-2BRpPKlB6-2F6m0zPb47G1IfaO-2FmXsvd869rkH8ZW16sXRvNoyTAvAmsR-2BzYyzOx3C-2BwlHChxsmR8XapbI08yrr0GALRJis6EUwfT1MdFAvjfGUI3JYljKOthhV58y-2BecNVEluE7i-2FsQmS1HerEDn0-2Fci2MOcYOhuhQhCytj4Q5Tu67XPl9qEua6ru-2BEvOSNqLZJMPIp-2FZLPQ0FIdRrweNrd8L7JL7YV7IlHODjfxQEaNRtDzET1jGullco-2BrW3m6fb0rRVuCEZoFAS1-2Bl4Na8IU8cu3EaVxDt6vePpIIpJWBZS4cIYoWlWgHYjsXSqdPVBW-2Bxc-2BtsmRuhLectMo0DXuPOYm0oPiWqJZ5U-2BuVxhjuvmK0NDExDPH-2BB\" target=\"_blank\" rel=\"noopener noreferrer\">sm\u00f6rstekt kantarell<\/a><\/strong>\u00a0\u2013 en sm\u00f6rig och smakrik favorit f\u00f6r m\u00e5nga chips\u00e4lskare.<\/p>\n<p>&#8211; 2023 ser ut att bli ett riktigt svamp\u00e5r! Inte bara i skogen utan \u00e4ven i snackshyllan om man ser till inf\u00f6rs\u00e4ljningen till butik. Vi vet att s\u00e4songssmaken kantarell \u00e4r popul\u00e4r hos v\u00e5ra konsumenter och i \u00e5r blir det en god twist med smak av just sm\u00f6rstekta kantareller. Men man f\u00e5r passa p\u00e5 f\u00f6r de \u00e4r producerade i begr\u00e4nsad upplaga! Kommenterar Josefin Hugosson, Brand Manager p\u00e5 Estrella.<\/p>\n<ul>\n<li>Sk\u00f6rdefest med smak av sm\u00f6rstekt kantarell 250g.<br \/>\nLanseras i butik vecka 38, 18 september.<\/li>\n<li>Finns hos: Ica, Axfood, Hemmakv\u00e4ll, Foodora Market ochv\u00e4lsorterade servicehandelsbutiker.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Potatisen \u00e4r sk\u00f6rdad och det \u00e4r dags f\u00f6r \u00e5rets h\u00f6stchips i begr\u00e4nsad upplaga. I \u00e5r blir de f\u00e4rska, svenska potatisarna till grovr\u00e4fflade chips med smak av Sm\u00f6rstekt Kantarell \u2013 en h\u00f6stfavorit att se fram emot. G\u00f6r dig redo f\u00f6r en krispig sk\u00f6rdefest i chipshyllan den 18 september. Senare i h\u00f6st f\u00e5r vi dessutom komma n\u00e4rmare [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[31],"tags":[],"class_list":["post-1454","post","type-post","status-publish","format-standard","has-post-thumbnail","category-fredagsmys"],"_links":{"self":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/1454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1454"}],"version-history":[{"count":1,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/1454\/revisions"}],"predecessor-version":[{"id":1456,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/1454\/revisions\/1456"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/media\/1457"}],"wp:attachment":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}