Nu har jag tagit en ganska ful pajbild igen — och gjort en paj som \u00e4r s\u00e5 god! Faktiskt flera, f\u00f6r att verkligen testa receptet och f\u00f6r att jag visste att de skulle g\u00e5 \u00e5t.<\/p>\n\n\n\n
Broccolipaj \u00e4r n\u00e5got som jag f\u00f6rknippar med sent 1980-tal, fast jag vet inte om det st\u00e4mmer egentligen. Broccoli och \u00e4delost \u00e4r i alla fall en perfekt pajfyllning. Den h\u00e4r g\u00e5ngen klippte jag salladsl\u00f6k sm\u00e5tt och bredde ut ett lager under broccolin, men det g\u00e5r lika bra att hacka en gul l\u00f6k, fr\u00e4sa hacket och breda ut det.<\/p>\n\n\n\n
en normalstor paj
Ugn: 175 grader, ca 15 minuter + 45–60 minuter<\/p>\n\n\n\n
pajskal:
100 g sm\u00f6r
2 dl vetemj\u00f6l
1 dl havregryn
2 msk vatten
lite salt (ungef\u00e4r 1 krm)<\/p>\n\n\n\n
fyllning:
400 g broccoli (jag anv\u00e4nde en p\u00e5se av ICA:s ekologiska, och det \u00e4r 425 g)
3–4 salladsl\u00f6kar
50–100 g \u00e4delost
3 dl mj\u00f6lk
3 \u00e4gg
1 msk vetemj\u00f6l
salt, peppar
ca 1\u00bd dl riven ost (jag anv\u00e4nde f\u00e4rdigriven mozzarella)<\/p>\n\n\n\n
Sk\u00e4r sm\u00f6ret i sm\u00e5 kuber (enklast medan det \u00e4r kvar i papperet — prova! F\u00f6rst skivor, sedan stavar, sedan kuber) och l\u00e4gg det i en bunke eller matberedarsk\u00e5l. Arbeta ihop det med vetemj\u00f6l, havregryn, vatten och salt till en deg. Anv\u00e4nder du matberedare finf\u00f6rdelas havregrynen, och nyper och kn\u00e5dar du \u00e4r de intakta, men b\u00e5da delarna blir bra! Tryck ut degen i en pajform eller springform och st\u00e4ll den i kylsk\u00e5pet i ungef\u00e4r en halvtimme.<\/p>\n\n\n\n
Ta ut pajskalet och f\u00f6rgr\u00e4dda det i 175 graders ungsv\u00e4rme i 10–15 minuter.<\/p>\n\n\n\n
Koka under tiden de frysta broccolibuketterna i l\u00e4ttsaltat vatten i n\u00e5gra minuter.<\/p>\n\n\n\n
Klipp det gr\u00f6na p\u00e5 salladsl\u00f6karna i halvcentimeterbreda bitar.<\/p>\n\n\n\n
Vispa ihop \u00e4ggstanningen: \u00e4gg, mj\u00f6lk, mj\u00f6l och lite salt och peppar.<\/p>\n\n\n\n
N\u00e4r pajskalet \u00e4r f\u00f6rgr\u00e4ddat: bred ut salladsl\u00f6ksstrimlorna p\u00e5 botten, l\u00e4gg broccolibuketterna ovanp\u00e5, smula \u00e4delosten och f\u00f6rdela den mellan dem, och h\u00e4ll \u00e4ggstanningen \u00f6ver. J\u00e4mna till fyllningen lite om det beh\u00f6vs. Str\u00f6 riven ost i ett j\u00e4mnt lager \u00f6ver hela ytan.<\/p>\n\n\n\n
Gr\u00e4dda pajen i 175 graders ugnsv\u00e4rme — b\u00f6rja vakta den efter ungef\u00e4r en halvtimme och prova att vicka lite p\u00e5 formen ibland. N\u00e4r fyllningen inte r\u00f6r p\u00e5 sig l\u00e4ngre \u00e4r pajen f\u00e4rdiggr\u00e4ddad.<\/p>\n\n\n\n
\u00c4t den varm, ljummen eller kall med mycket sallad och kanske nybakat eller v\u00e4rmt br\u00f6d.<\/p>\n\n\n\n
Eller frys den till ett framtida kalas!<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Nu har jag tagit en ganska ful pajbild igen — och gjort en paj som \u00e4r s\u00e5 god! Faktiskt flera, f\u00f6r att verkligen testa receptet och f\u00f6r att jag visste att de skulle g\u00e5 \u00e5t. Broccolipaj \u00e4r n\u00e5got som jag f\u00f6rknippar med sent 1980-tal, fast jag vet inte om det st\u00e4mmer egentligen. Broccoli och \u00e4delost…<\/p>\n","protected":false},"author":2,"featured_media":18165,"comment_status":"open","ping_status":"open","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":"set","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":[348],"tags":[],"class_list":["post-18164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18164"}],"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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=18164"}],"version-history":[{"count":1,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18164\/revisions"}],"predecessor-version":[{"id":18166,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18164\/revisions\/18166"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/18165"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=18164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=18164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=18164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}