{"id":4838,"date":"2008-06-16T11:29:15","date_gmt":"2008-06-16T09:29:15","guid":{"rendered":"https:\/\/dev.stenmelin.se\/?p=4838"},"modified":"2014-06-05T19:35:26","modified_gmt":"2014-06-05T17:35:26","slug":"rabarberpaj-variera-sommarens-alla-smuldegsrabarberpajer-med-en-lite-maktigare-paj","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2008\/06\/rabarberpaj-variera-sommarens-alla-smuldegsrabarberpajer-med-en-lite-maktigare-paj\/","title":{"rendered":"Rabarberpaj – variera sommarens alla smuldegsrabarberpajer med en lite m\u00e4ktigare paj"},"content":{"rendered":"

Pajdeg:<\/p>\n

125 gr sm\u00f6r\/margarin
\n3 dl vetemj\u00f6l
\n1 \u00e4ggula<\/p>\n

Arbeta ihop pajdegen och kl\u00e4 en pajform 24 cm i diam. L\u00e5t st\u00e5 i kylen minst en halvtimme.<\/p>\n

Till fyllningen:
\n300 gr rabarber (200 gr enligt ursprungsreceptet)
\n1,5 msk potatismj\u00f6l (1 msk enligt ursprungsreceptet)
\n1 dl s\u00f6tmandel
\n3 st bittermandlar (2 st enligt urspungsreceptet)
\n2 dl socker
\n2 dl cr\u00e8me fraiche
\n1\/2 dl vetemj\u00f6l
\n2 \u00e4gg
\n1 \u00e4ggvita<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/p>\n

S\u00e4tt ugnen p\u00e5 200 grader<\/p>\n

    \n
  1. Skiva rabarbern och v\u00e4nd runt den i potatismj\u00f6let.<\/li>\n
  2. Mal eller mixa mandel och bittermandel.<\/li>\n
  3. Blanda mandeln med \u00f6vriga ingredienser – socker, cr\u00e8me fraiche, mj\u00f6l och \u00e4gg \u2013 och vispa till en smet.<\/li>\n
  4. L\u00e4gg potatismj\u00f6lsrabarbern i formen och h\u00e4ll \u00f6ver smeten.<\/li>\n
  5. Gr\u00e4dda minst 30 minuter tills ytan f\u00e5tt f\u00e4rg. Beroende p\u00e5 ugn kan det ta 35-40 minuter och ibland har jag satt p\u00e5 grillen en kort stund p\u00e5 slutet. Kolla ocks\u00e5 med potatissticka.<\/li>\n<\/ol>\n

    K\u00e4lla: tidskriften Buff\u00e9 majnumret 2004 via kamraten Agneta<\/p>\n","protected":false},"excerpt":{"rendered":"

    Pajdeg: 125 gr sm\u00f6r\/margarin 3 dl vetemj\u00f6l 1 \u00e4ggula Arbeta ihop pajdegen och kl\u00e4 en pajform 24 cm i diam. L\u00e5t st\u00e5 i kylen minst en halvtimme. Till fyllningen: 300 gr rabarber (200 gr enligt ursprungsreceptet) 1,5 msk potatismj\u00f6l (1 msk enligt ursprungsreceptet) 1 dl s\u00f6tmandel 3 st bittermandlar (2 st enligt urspungsreceptet) 2 dl […]<\/p>\n","protected":false},"author":1,"featured_media":4839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,32],"tags":[120,297],"class_list":["post-4838","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakat","category-efterratter","tag-paj","tag-rabarber"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=4838"}],"version-history":[{"count":3,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4838\/revisions"}],"predecessor-version":[{"id":5575,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4838\/revisions\/5575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/4839"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=4838"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=4838"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=4838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}