![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2025\/01\/Skarmbild-2025-01-01-212532.png\")
Kylsk\u00e5p: ca 30 minuter
Ugn: 175 grader i ca 15 + ca 45 minuter<\/p>\n\n\n\n
pajdeg: fyllning: Sk\u00e4r sm\u00f6ret i kuber och l\u00e4gg dem i en bunke eller i en matberedarsk\u00e5l. Tills\u00e4tt havregryn, vetemj\u00f6l, salt och vatten och arbeta ihop till en deg.<\/p>\n\n\n\n Tryck ut degen i en pajform och st\u00e4ll den att vila 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.<\/p>\n\n\n\n Sk\u00e4r under tiden gr\u00f6nk\u00e5len i bitar och ta bort det gr\u00f6vsta p\u00e5 stj\u00e4lkarna. Sk\u00e4r purjol\u00f6ken (b\u00e5de det vita och det mesta av det gr\u00f6na) i centimeterbreda strimlor. Koka upp vatten med buljongt\u00e4rningar eller salt i en gryta. Koka gr\u00f6nk\u00e5l och purjol\u00f6k i buljongen i n\u00e5gra minuter.<\/p>\n\n\n\n Ta upp purjol\u00f6k och gr\u00f6nk\u00e5l ur buljongen och l\u00e5t den rinna av lite. Smula fetaosten och blanda den med gr\u00f6nk\u00e5l och purjol\u00f6k.<\/p>\n\n\n\n Vispa ihop \u00e4gg, mj\u00f6lk, mj\u00f6l, peppar och salt till \u00e4ggstanningen.<\/p>\n\n\n\n Ta ut pajskalet ur ugnen men l\u00e5t ugnen vara p\u00e5slagen.<\/p>\n\n\n\n F\u00f6rdela gr\u00f6nk\u00e5lsblandningen i skalet, h\u00e4ll \u00e4ggstanningen \u00f6ver och str\u00f6 den rivna osten ovanp\u00e5.<\/p>\n\n\n\n Gr\u00e4dda pajen i 175 graders ugnsv\u00e4rme. Vicka p\u00e5 formen ibland och ta ut pajen n\u00e4r fyllningen har slutat r\u00f6ra p\u00e5 sig.<\/p>\n","protected":false},"excerpt":{"rendered":" God forts\u00e4ttning! Vi b\u00f6rjar det nya \u00e5ret med ett recept. Tv\u00e5 g\u00e5nger de senaste dagarna har jag gjort den h\u00e4r pajen. Innan dess hade jag aldrig tidigare gjort paj p\u00e5 gr\u00f6nk\u00e5l! Den f\u00f6rsta smakade jag inte, f\u00f6r jag gav bort den till en v\u00e4ninna och hennes familj, och paj h\u00f6r ju till det som inte…<\/p>\n","protected":false},"author":2,"featured_media":18587,"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-18584","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\/18584"}],"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=18584"}],"version-history":[{"count":4,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18584\/revisions"}],"predecessor-version":[{"id":18595,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18584\/revisions\/18595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/18587"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=18584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=18584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=18584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
100 g sm\u00f6r
1 dl havregryn
2 dl vetemj\u00f6l
lite salt
\u00bd dl vatten
(deg till en lite st\u00f6rre pajform: en och en halv sats)<\/p>\n\n\n\n![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2024\/09\/07311870011267_C1C1-863x1024.png\")
150\u2013200 g gr\u00f6nk\u00e5l (jag anv\u00e4nde en p\u00e5se ICA Eco)
en medelstor purjol\u00f6k
vatten och tv\u00e5 buljongt\u00e4rningar (eller salt)
en f\u00f6rpackning ICA Eco fetaost (150 g)
ca 100 g riven ost (jag anv\u00e4nde Humlan igen)
3 \u00e4gg
3 dl mj\u00f6lk
ca 1 msk vetemj\u00f6l
salt och peppar
(fyllning till en lite st\u00f6rre pajform: mer av purjol\u00f6ken + tv\u00e5 \u00e4gg och tv\u00e5 deciliter mj\u00f6lk extra + kanske lite mer av den rivna osten)<\/p>\n\n\n\n![\"\"](\"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-content\/uploads\/sites\/2\/2025\/01\/IMG_5097-768x1024.jpeg\")