{"id":1376119552,"date":"2019-11-15T13:47:57","date_gmt":"2019-11-15T12:47:57","guid":{"rendered":"http:\/\/kakann.se\/2019\/november\/salvia-smor-pistage-honungsglaserad-hasselbackspumpa.html"},"modified":"2019-11-15T13:47:57","modified_gmt":"2019-11-15T12:47:57","slug":"2019_november_salvia-smor-pistage-honungsglaserad-hasselbackspumpa","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1376119552","title":{"rendered":"Salvia sm\u00f6r pistage & honungsglaserad hasselbackspumpa"},"content":{"rendered":"
\n
(2\u20134 portioner)
1 butternut-pumpa
2 tsk olivolja
25 g sm\u00f6r
\u00bd dl honung
12 salviablad
10\u201312 pistagen\u00f6tter (eller mandel, pinjen\u00f6tter, hasseln\u00f6tter)
Salt & peppar
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1. S\u00e4tt ugnen p\u00e5 225 grader.
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2. Skala pumpan. Dela den sedan i tv\u00e5 delar p\u00e5 l\u00e4ngden och ta bort k\u00e4rnorna – men spara dem! L\u00e4gg pumpan p\u00e5 en pl\u00e5t med snittytan ner, ringla \u00f6ver olivolja och smaks\u00e4tt med salt och peppar. S\u00e4tt in i ugnen 20 minuter.
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3. Ta ut pumpan och l\u00e4gg p\u00e5 en sk\u00e4rbr\u00e4da, med tv\u00e5 tr\u00e4slevar l\u00e4ngs b\u00e5da l\u00e5ngsidor. Sk\u00e4r sk\u00e5ror i pumpan, cirka en halv centimeter breda, tills kniven st\u00f6ter i tr\u00e4slevarna (dessa hj\u00e4lper allts\u00e5 till att inte sk\u00e4ra igenom hela pumpan = hasselbackseffekten).
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4. Sm\u00e4lt sm\u00f6r och honung i en liten kastrull tillsammans med fyra salviablad. F\u00f6rdela \u00f6vriga salviablad i sk\u00e5rorna p\u00e5 de tv\u00e5 pumpahalvorna.
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5. Skeda\/pensla \u00f6ver cirka en tredjedel av det sm\u00e4lta sm\u00f6ret\/honungen \u00f6ver pumpdelarna och s\u00e4tt tillbaka i ugnen i 15\u201320 minuter.<\/div>\n
Ta sedan ut dem och pensla \u00f6ver en tredjedel till. S\u00e4tt in i ugnen ytterligare 15 minuter.<\/div>\n
Inf\u00f6r sista penslingen finhackar du pistagen\u00f6tterna och blandar ner i sm\u00f6ret\/honungen. Om den blivit f\u00f6r fast, s\u00e5 v\u00e4rm upp sm\u00f6ret igen. Skeda sedan \u00f6ver det sista sm\u00f6ret med pistagen\u00f6tterna och l\u00e5t g\u00e5 i ugnen till pumpan \u00e4r klar, cirka 10\u201315 minuter till.<\/div>\n
\u00a0
Pumpak\u00e4rnorna:<\/strong>
Rensa dem rena fr\u00e5n allt pumpak\u00f6tt och torka av dem i hush\u00e5llspapper. L\u00e4gg dem sedan i en liten ugnsfast form, ringla \u00f6ver lite salt, peppar och paprikapulver och rosta tillsammans med pumpan tills de blivit krispiga – cirka 15\u201320 minuter.<\/div>\n
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Enkel gr\u00f6nk\u00e5lssallad<\/strong>
(2 portioner)
150 g gr\u00f6nk\u00e5l
1 msk olivolja
25 g fetaost
2\u20133 msk granat\u00e4ppelk\u00e4rnor
Ev. rostade pumpak\u00e4rnor
Salt & peppar
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1. Sk\u00f6lj gr\u00f6nk\u00e5len och riv bort bladen fr\u00e5n stj\u00e4lken. L\u00e4gg i en bunke och ringla \u00f6ver olivolja, salt och peppar. Massera gr\u00f6nk\u00e5len i fem minuter.
\u00a0
2. L\u00e4gg upp p\u00e5 fat och toppa med fetaost, granat\u00e4ppelk\u00e4rnor och pumpak\u00e4rnor.<\/div>\n
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\"\"<\/div>\n
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\"\"<\/div>\n
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\"\"<\/div>\n
\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\u00a0<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

(2\u20134 portioner)1 butternut-pumpa2 tsk olivolja25 g sm\u00f6r\u00bd dl honung12 salviablad10\u201312 pistagen\u00f6tter (eller mandel, pinjen\u00f6tter, hasseln\u00f6tter)Salt & peppar\u00a01. S\u00e4tt ugnen p\u00e5 225 grader.\u00a02. Skala pumpan. Dela den sedan i tv\u00e5 delar p\u00e5 l\u00e4ngden och ta bort k\u00e4rnorna – men spara dem! L\u00e4gg pumpan p\u00e5 en pl\u00e5t…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[131,197,249,271,304,502,548,569,652,684],"class_list":["post-1376119552","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-butternutpumpa","tag-fetaost","tag-granatappelkarnor","tag-gronkal","tag-honung","tag-olivolja","tag-pistagenotter","tag-pumpakarnor","tag-salviablad","tag-smor"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1376119552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1376119552"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1376119552\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1376119552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1376119552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1376119552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}