{"id":13244,"date":"2020-07-18T07:50:54","date_gmt":"2020-07-18T05:50:54","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=13244"},"modified":"2020-07-18T08:12:24","modified_gmt":"2020-07-18T06:12:24","slug":"ograspiroger","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2020\/ograspiroger\/","title":{"rendered":"Ogr\u00e4spiroger"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

H\u00f6r du till dem som blir m\u00f6rka i blicken av den h\u00e4r sortens gr\u00f6nska?<\/p>\n\n\n\n

Det \u00e4r alldeles sant att kirsk\u00e5l v\u00e4xer hej vilt lite \u00f6verallt — men man kan ju p\u00e5minna sig om att den kom till Sverige som gr\u00f6nsak och inte alls s\u00e5gs som n\u00e5got problem till att b\u00f6rja med.<\/p>\n\n\n\n

Ser man till att sk\u00f6rda bladen n\u00e4r de \u00e4r sm\u00e5 borde det vara l\u00e4ttare att h\u00e5lla den i schack, eller hur?<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ogr\u00e4spirogerna experimenterade jag fram n\u00e4r jag arbetade med boken V\u00e4rldens fika<\/em> f\u00f6r fyra \u00e5r sedan. Det \u00e4r alltid l\u00e4ttare att plocka bort sitt eget material \u00e4n att stryka andras n\u00e4r en bok h\u00e5ller p\u00e5 att bli f\u00f6r omf\u00e5ngsrik, och jag trodde ett tag att jag hade r\u00e5kat sl\u00e4nga mappen med text och bilder, men s\u00e5 pl\u00f6tsligt d\u00f6k den upp. Vars\u00e5goda!<\/p>\n\n\n\n

Anv\u00e4nd g\u00e4rna receptet som en id\u00e9 f\u00f6r egna experiment!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ogr\u00e4spiroger<\/strong><\/p>\n\n\n\n

Piroger \u00e4r\nbra att ha i frysen och v\u00e4rma snabbt n\u00e4r n\u00e5gon beh\u00f6ver ett m\u00e4ttande mellanm\u00e5l,\noch de \u00e4r underbar utflyktsmat, och det \u00e4r roligt att skicka med en p\u00e5se hem\nsom present. H\u00e4r \u00e4r degen en vanlig matbr\u00f6dsdeg, men samla g\u00e4rna in recept fr\u00e5n\nolika h\u00e5ll och prova dem \u2013 frasigare piroger av en deg som mer liknar pajdeg,\neller till och med piroger av sm\u00f6rdegsplattor, brukar vara mycket popul\u00e4ra!<\/p>\n\n\n\n

Den mycket\nsomriga svenska fyllningen kan man g\u00f6ra av n\u00e4sslor eller kirsk\u00e5l \u2013 antagligen\nocks\u00e5 av svinm\u00e5lla \u2013 och det g\u00e5r bra att blanda dem. Ta vara p\u00e5 en\nallemansr\u00e4tten-samling och kombinera den med gemensam bakning, eller g\u00f6r\npirogerna i f\u00f6rv\u00e4g och servera dem n\u00e4r de viktigaste reglerna \u00e4r genomg\u00e5ngna.<\/p>\n\n\n\n

Vill man ha\nen fyllning som h\u00e5ller ihop b\u00e4ttre r\u00f6r man ner riven ost, och vill man ha den\nkr\u00e4migare kan man anv\u00e4nda cr\u00e8me fra\u00eeche. Fanns det inte s\u00e5 mycket gr\u00f6nt att\nplocka kan man \u00f6ka m\u00e4ngden potatist\u00e4rningar. Den som vill ha mer smak fr\u00e4ser\nlite vitl\u00f6k tillsammans med l\u00f6ken eller smular fetaost i r\u00f6ran. Bra att veta:\ndet gr\u00f6na krymper drastiskt i stekpannan!<\/p>\n\n\n\n

ca 30 piroger
J\u00e4sning: ca 45 + 30 minuter
Ugn: 225\u00b0, ca 15 minuter <\/p>\n\n\n\n

pirogdegen:
5 dl havregryn
1 dl rapsolja
\u00bd dl honung
1 msk salt
1 l vatten
50 g j\u00e4st
ca 2\u00bd l vetemj\u00f6l eller r\u00e5gsikt<\/p>\n\n\n\n

fyllningen:
ca 6 l nyplockade n\u00e4sslor eller nyplockad kirsk\u00e5l (eller en blandning)
2 gula l\u00f6kar
rapsolja
2 stora potatisar
salt
peppar<\/p>\n\n\n\n

till pensling:
1 \u00e4gg<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

M\u00e4t upp havregryn, rapsolja, honung och salt i en degbunke, koka upp\nvattnet, h\u00e4ll det i bunken och r\u00f6r om. <\/p>\n\n\n\n

N\u00e4r blandningen har svalnat till fingertemperatur, smula ner j\u00e4sten och r\u00f6r\nner mj\u00f6let. Arbeta degen ordentligt i hush\u00e5llsassistent eller f\u00f6r hand, t\u00e4ck\n\u00f6ver den och l\u00e5t den j\u00e4sa i ungef\u00e4r trekvart eller till dubbel storlek.<\/p>\n\n\n\n

Rensa under tiden bladen (tunnare stj\u00e4lkar kan vara kvar) och sk\u00f6lj dem\nnoga. Hacka dem \u2013 enklast genom att klippa med en sax ner i sk\u00e5len och r\u00f6ra om\nibland s\u00e5 att allt blir klippt.<\/p>\n\n\n\n

Hacka l\u00f6ken och fr\u00e4s den glansig i olja i en stor stekpanna. R\u00f6r ner de\nhackade bladen (inte allt p\u00e5 en g\u00e5ng), salta och peppra och r\u00f6r om. Blir det\nf\u00f6r mycket, s\u00e5 stek i omg\u00e5ngar och flytta till en bunke. T\u00e4rna potatisarna\nfint, r\u00f6r ner dem ocks\u00e5, vrid ner v\u00e4rmen och l\u00e5t blandningen fr\u00e4sa. R\u00f6r om\nibland.<\/p>\n\n\n\n

Ta upp degen p\u00e5 mj\u00f6lat bakbord, arbeta in mer mj\u00f6l om det beh\u00f6vs och forma\nden till ungef\u00e4r 30 runda bollar. Kavla ut varje boll till en tunn rundel, l\u00e4gg\nen sked fyllning p\u00e5 ena halvan, vik den andra halvan \u00f6ver och tryck ihop kanten\nmed fingrarna. G\u00f6r m\u00f6nster med en gaffel. L\u00e4gg pirogerna p\u00e5 pl\u00e5tar t\u00e4ckta med\nbakpl\u00e5tspapper (\u00f6verkurs: sk\u00e4r kanten p\u00e5 varje pirog j\u00e4mn n\u00e4r den har flyttats\ntill pl\u00e5ten) och l\u00e5t dem j\u00e4sa under bakdukar i ungef\u00e4r en halvtimme.<\/p>\n\n\n\n

Pensla dem med uppvispat \u00e4gg.<\/p>\n\n\n\n

Gr\u00e4dda dem i 225 graders ugnsv\u00e4rme i ungef\u00e4r en kvart eller tills de har\nf\u00e5tt fin f\u00e4rg.<\/p>\n","protected":false},"excerpt":{"rendered":"

H\u00f6r du till dem som blir m\u00f6rka i blicken av den h\u00e4r sortens gr\u00f6nska? Det \u00e4r alldeles sant att kirsk\u00e5l v\u00e4xer hej vilt lite \u00f6verallt — men man kan ju p\u00e5minna sig om att den kom till Sverige som gr\u00f6nsak och inte alls s\u00e5gs som n\u00e5got problem till att b\u00f6rja med. Ser man till att…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1430,1262,1243,1291,348],"tags":[],"class_list":["post-13244","post","type-post","status-publish","format-standard","hentry","category-hallbar-utveckling","category-matsvinn","category-miljo","category-narproducerat","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13244"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=13244"}],"version-history":[{"count":2,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13244\/revisions"}],"predecessor-version":[{"id":13369,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/13244\/revisions\/13369"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=13244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=13244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=13244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}