{"id":3756,"date":"2012-01-04T08:45:40","date_gmt":"2012-01-04T07:45:40","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=3756"},"modified":"2012-01-04T08:45:40","modified_gmt":"2012-01-04T07:45:40","slug":"goda-rester","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/goda-rester\/","title":{"rendered":"Goda rester"},"content":{"rendered":"
\"\"<\/a>
Beh\u00f6vs till sillwrap. Foto: Magnus Aronson<\/figcaption><\/figure>\n

N\u00e5gon som har lite kvar efter julen och ny\u00e5ret? I kylsk\u00e5pet? I frysen? I en stor sk\u00e5l p\u00e5 vardagsrumsbordet? I skafferiet?<\/p>\n

Det kan bli s\u00e5 m\u00e5nga olika sorters rester n\u00e4r man har bjudit p\u00e5 julbord eller julfika eller ny\u00e5rsmiddag eller ny\u00e5rsnattsbuff\u00e9, och jag kan naturligtvis inte l\u00e5ta bli att s\u00e4ga att Fester med rester<\/a><\/em> \u00e4r en v\u00e4ldans praktisk bok att bl\u00e4ddra i f\u00f6r den som vill ta vara p\u00e5 dem ist\u00e4llet f\u00f6r att sl\u00e4nga dem. Men det finns ju en hel del bra tips p\u00e5 andra st\u00e4llen ocks\u00e5. Johanna har anv\u00e4nt torkad frukt och gl\u00f6gg till marmelad<\/a>, Maja g\u00f6r slut p\u00e5 julskinkan s\u00e5h\u00e4r<\/a>, Ther\u00e9sia bakar ibland skafferikakor<\/a>, Kjersti anv\u00e4nder skinka och potatis <\/a>respektive lax, ansjovis och potatis<\/a>, ett av de stora mejerif\u00f6retagen har gjort en hel julrestreceptsida<\/a>, och hj\u00e4rnorna bakom Var r\u00e4dd om maten-kampanjen har ocks\u00e5 n\u00e5gra tips <\/a>att bjuda p\u00e5. Jens Linders artikel fr\u00e5n ett\u00a0tidigare \u00e5r (h\u00e4r <\/a>med recept i spalten till h\u00f6ger) f\u00f6rtj\u00e4nar ocks\u00e5 att anv\u00e4ndas igen. Men gl\u00f6m f\u00f6r allt i v\u00e4rlden inte bort apelsinskalen<\/a>!<\/p>\n

Sara skickade just ett litet brev om sina rester: ”I mellandagarna bj\u00f6d jag ett g\u00e4ng v\u00e4nner p\u00e5 restbuff\u00e9. Bland annat gjorde jag en matig sallad med rester av lax och \u00f6verblivna apelsiner. Mjukstek en gul l\u00f6k i olja. H\u00e4ll p\u00e5 n\u00e5gra matskedar str\u00f6br\u00f6d och lite mer olja. Fyll pannan med haricot vert och blanda. Salta och peppra. L\u00e4gg upp p\u00e5 fat och garnera med tunna skivor gravad eller r\u00f6kt lax och fil\u00e9eade apelsiner. \u00c4t med br\u00f6d till. Dessutom gjorde jag en paj med \u00f6verbliven gr\u00f6nk\u00e5l och kalkonrester som fyllning, och s\u00e5 \u00e4ggstanning p\u00e5 det. Gott det ocks\u00e5.”<\/p>\n

H\u00e4r p\u00e5 Kyrkkaffebloggen blir det sillwrap ur just Fester med rester<\/em>. Tack Mia!<\/p>\n

Sillwrap<\/strong>
\nPerfekt macka om man vill ta vara p\u00e5 det sista i sillburkarna.
\nMia Gahne, matjournalist<\/em><\/p>\n

f\u00f6r 4 personer<\/p>\n

1 dl hackad \u00f6verbliven sill, t ex l\u00f6ksill
\n2 kalla kokta potatisar
\n1 litet \u00e4pple
\n\u00bd r\u00f6dl\u00f6k
\n2 dl strimlad isbergssallad
\n1 knippa dill
\n1\u00bd dl cr\u00e8me fra\u00eeche
\n1 tsk curry
\nnymalen svartpeppar
\nsalt
\n4 tunnbr\u00f6d<\/p>\n

T\u00e4rna sill och potatis. Skala och finhacka \u00e4pple och r\u00f6dl\u00f6k, strimla isbergssalladen och hacka dillen.<\/p>\n

Blanda alltsammans med cr\u00e8me fraiche, curry och svartpeppar. Smaka av med lite salt.<\/p>\n

F\u00f6rdela fyllningen i ena \u00e4nden av tunnbr\u00f6det. Rulla in fyllningen fr\u00e5n kortsidan. Servera genast, g\u00e4rna med en kall \u00f6l.<\/p>\n","protected":false},"excerpt":{"rendered":"

N\u00e5gon som har lite kvar efter julen och ny\u00e5ret? I kylsk\u00e5pet? I frysen? I en stor sk\u00e5l p\u00e5 vardagsrumsbordet? I skafferiet? Det kan bli s\u00e5 m\u00e5nga olika sorters rester n\u00e4r man har bjudit p\u00e5 julbord eller julfika eller ny\u00e5rsmiddag eller ny\u00e5rsnattsbuff\u00e9, och jag kan naturligtvis inte l\u00e5ta bli att s\u00e4ga att Fester med rester \u00e4r…<\/p>\n","protected":false},"author":31,"featured_media":0,"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":"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":[340,348,1],"tags":[],"class_list":["post-3756","post","type-post","status-publish","format-standard","hentry","category-forresten","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3756"}],"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=3756"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/3756\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=3756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=3756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=3756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}