{"id":490674432,"date":"2017-12-28T22:45:33","date_gmt":"2017-12-28T21:45:33","guid":{"rendered":"http:\/\/kakann.se\/2017\/december\/pajrecept.html"},"modified":"2017-12-28T22:45:33","modified_gmt":"2017-12-28T21:45:33","slug":"2017_december_pajrecept","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=490674432","title":{"rendered":"Pajrecept"},"content":{"rendered":"<div>Har snart \u00e4tit upp alla mina frysta matl\u00e5dor s\u00e5 det var dags att fylla p\u00e5 f\u00f6rr\u00e5det igen. Jag gjorde tv\u00e5 latmanspajer som\u00a0 r\u00e4kte till 12 luncher.<\/p>\n<p>Den f\u00f6rsta var en ostpaj med smak av blue cheese och bacon:<\/p>\n<div>Blue Cheesepaj med f\u00e4rskost<\/div>\n<div>\u00a0<\/div>\n<div>pajdeg:<br \/>3 dl vetemj\u00f6l<br \/>2 msk kallt vatten<br \/>125 g sm\u00f6r<\/div>\n<div>\u00a0<\/div>\n<div>fyllning:<br \/>1 pkt bonjour blue (1 stor eller tv\u00e5 sm\u00e5 f\u00f6rpackningar)<\/div>\n<div>I pkt bacon<br \/>150 g riven ost, g\u00e4rna V\u00e4sterbotten <br \/>4 \u00e4gg<br \/>2 dl gr\u00e4dde<br \/>salt &amp; peppar<\/div>\n<div>Blanda samman ingredienserna till degen och tryck ut degen i en pajform (g\u00e4rna med l\u00f6stagbar kant). Nagga med en gaffel och f\u00f6rgr\u00e4dda pajbotten i mitten av ugnen ca 12 min, 200 C.<\/div>\n<div>Stek baconet knaprigt. Vispa samman \u00e4gg med f\u00e4rskosten och gr\u00e4dden. H\u00e4ll i osten och baconet, krydda med salt &amp; peppar. H\u00e4ll smeten i pajskalet och gr\u00e4dda ytterligare ca 25 min.<\/p>\n<p>Samma recept men med kantarellost:<\/p>\n<div>Kantarellpaj med f\u00e4rskost<\/div>\n<div>\u00a0<\/div>\n<div>pajdeg:<br \/>3 dl vetemj\u00f6l<br \/>2 msk kallt vatten<br \/>125 g sm\u00f6r<\/div>\n<div>\u00a0<\/div>\n<div>fyllning:<br \/>1 pkt bonjour kantarellost (1 stor eller tv\u00e5 sm\u00e5 f\u00f6rpackningar)<br \/>150 g riven ost, g\u00e4rna V\u00e4sterbotten <br \/>4 \u00e4gg<br \/>2 dl gr\u00e4dde<br \/>salt &amp; peppar<br \/>Blanda samman ingredienserna till degen och tryck ut degen i en pajform (g\u00e4rna med l\u00f6stagbar kant). Nagga med en gaffel och f\u00f6rgr\u00e4dda pajbotten i mitten av ugnen ca 12 min, 200 C.<br \/>Vispa samman \u00e4gg med f\u00e4rskosten och gr\u00e4dden. H\u00e4ll i osten och krydda med salt &amp; peppar. H\u00e4ll smeten i pajskalet och gr\u00e4dda ytterligare ca 25 min.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/12\/2017-12-28_221525_5a4565ab2a6b2202fa966002.jpg\" alt=\"\" class=\"image\" data-oid=\"5a4565ab2a6b2202fa966002\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Har snart \u00e4tit upp alla mina frysta matl\u00e5dor s\u00e5 det var dags att fylla p\u00e5 f\u00f6rr\u00e5det igen. Jag gjorde tv\u00e5 latmanspajer som\u00a0 r\u00e4kte till 12 luncher. Den f\u00f6rsta var en ostpaj med smak av blue cheese och bacon: Blue Cheesepaj med f\u00e4rskost \u00a0 pajdeg:3 dl&hellip;<\/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":[832,112,261,355,505,817],"class_list":["post-490674432","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-agg","tag-bluecheesepaj","tag-gradde","tag-kantarellpaj","tag-ost","tag-vasterbotten"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/490674432","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=490674432"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/490674432\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=490674432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=490674432"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=490674432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}