![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2024\/09\/07311870011267_C1C1-863x1024.png\")
Lagade jag paj d\u00e4rf\u00f6r att ICA skyltade med att tv\u00e5 purjol\u00f6kar kostade 15 kronor f\u00f6rra veckan? Ja, s\u00e5klart!<\/p>\n\n\n\n Kylsk\u00e5p: ca 30 minuter pajdeg: fyllning: Sk\u00e4r sm\u00f6ret i kuber i f\u00f6rpackningen och l\u00e4gg dem i en bunke eller i matberedarens sk\u00e5l. H\u00e4ll i resten av ingredienserna och arbeta ihop till en deg (jag har gjort det f\u00f6r hand, med havregrynen intakta s\u00e5 att s\u00e4ga, och i matberedare som finf\u00f6rdelar dem — b\u00e5da delarna blir bra tycker jag). Tryck ut degen i en springform eller pajform och st\u00e4ll den i kylsk\u00e5p i ungef\u00e4r en halvtimme.<\/p>\n\n\n\n F\u00f6rgr\u00e4dda pajskalet i 175 graders ugnsv\u00e4rme i ungef\u00e4r en kvart och sk\u00e4r under tiden purjol\u00f6ken och svampen till fyllningen. Sk\u00e4r ett par l\u00e4ngsg\u00e5ende snitt i purjol\u00f6ken och sk\u00e4r sedan det vita och ljusgr\u00f6na i centimetertjocka strimlor — det gr\u00f6na f\u00e5r sparas till andra r\u00e4tter. Sk\u00e4r svampen i ganska sm\u00e5 bitar, fj\u00e4rdedelar om de \u00e4r sm\u00e5, mindre bitar om de \u00e4r st\u00f6rre s\u00e5 att s\u00e4ga.<\/p>\n\n\n\n Ta ut pajskalet ur ugnen, l\u00e4gg purjol\u00f6k och svamp i det, salta och peppra och str\u00f6 \u00f6ver ungef\u00e4r h\u00e4lften av osten. R\u00f6r om med h\u00e4nderna s\u00e5 att allt blandas.<\/p>\n\n\n\n Vispa ihop \u00e4gg, mj\u00f6lk, mj\u00f6l, salt och peppar i en bunke. Jag tycker att det \u00e4r s\u00e5 sv\u00e5rt att m\u00e5tta salt och peppar till pajer, s\u00e5 g\u00f6r som du brukar och t\u00e4nk p\u00e5 att varken purjol\u00f6k eller svamp har n\u00e5gon egen s\u00e4lta!<\/p>\n\n\n\n H\u00e4ll \u00e4ggstanningen \u00f6ver hela pajfyllningen, j\u00e4mna till om det beh\u00f6vs och str\u00f6 allt som \u00e4r kvar av osten ovanp\u00e5.<\/p>\n\n\n\n Gr\u00e4dda pajen i 175 graders ugnsv\u00e4rme tills fyllningen inte r\u00f6r p\u00e5 sig n\u00e4r du vickar p\u00e5 formen — det kan ta lite olika l\u00e5ng tid, men b\u00f6rjar ytan se f\u00f6r m\u00f6rk ut s\u00e5 t\u00e4ck den med aluminiumfolie tills fyllningen \u00e4r klar.<\/p>\n\n\n\n De b\u00e5da pajer som jag har provlagat har hamnat i bitar i tv\u00e5 olika frysar. Paj h\u00f6r ju till de matr\u00e4tter som inte f\u00f6rlorar s\u00e5 enormt mycket p\u00e5 att svalna, frysas, tinas och v\u00e4rmas igen. Ganska bra present till v\u00e4nner som inte riktigt tar sig tid att laga s\u00e5dant \u00e5t sig sj\u00e4lva!<\/p>\n","protected":false},"excerpt":{"rendered":" H\u00e4r kommer ett nytt recept p\u00e5 paj — jag har blivit lite inspirerad de senaste veckorna och provat kombinationer av favoriter och nytt. Den h\u00e4r g\u00e5ngen gjorde jag en i en springform och en i en lite st\u00f6rre oval form, den som syns p\u00e5 bilden. Den enda skillnaden blev till slut att jag la till…<\/p>\n","protected":false},"author":2,"featured_media":18230,"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-18222","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\/18222"}],"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=18222"}],"version-history":[{"count":5,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18222\/revisions"}],"predecessor-version":[{"id":18364,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18222\/revisions\/18364"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/18230"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=18222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=18222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=18222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2024\/09\/DSC_2628-liten-683x1024.jpg\")
<\/figure>\n\n\n\n
Ugn: 175 graders ugnsv\u00e4rme i ca 15 + 45 minuter<\/p>\n\n\n\n
100 g sm\u00f6r
1 dl havregryn
2 dl vetemj\u00f6l
lite salt
ca 2 msk vatten<\/p>\n\n\n\n
en stor purjol\u00f6k (eller ett par tunnare)
ca 200 g champinjoner
150 g riven ost
3 \u00e4gg (eller 4)
3 dl mj\u00f6lk (eller 4)
1 msk vetemj\u00f6l
salt, peppar<\/p>\n\n\n\n![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2024\/09\/DSC_2633-liten-1.jpg\")
<\/figure>\n\n\n\n