{"id":5142,"date":"2012-07-11T07:23:43","date_gmt":"2012-07-11T06:23:43","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=5142"},"modified":"2012-07-11T07:23:43","modified_gmt":"2012-07-11T06:23:43","slug":"korsbarsbaklava","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2012\/korsbarsbaklava\/","title":{"rendered":"K\u00f6rsb\u00e4rsbaklava"},"content":{"rendered":"

F\u00f6rra sommaren plockade jag massor av bigarr\u00e5er fr\u00e5n det stora tr\u00e4det i Sl\u00e4tth\u00f6g. Den h\u00e4r sommaren finns det inte tillstymmelse till b\u00e4r d\u00e4r, bara skrumpna blad som ser ut att ha r\u00e5kat ut f\u00f6r n\u00e5got hemskt. Men jag hoppas att andra har b\u00e4ttre tur! S\u00e5 h\u00e4r \u00e4r ett recept (ett l\u00e5ngpannerecept minsann!) som jag har f\u00e5tt fr\u00e5n min gamla studiekamrat Beatrisa<\/strong>. Tusen tack, Beatrisa!<\/p>\n

***<\/p>\n

\"\"<\/a>
F\u00f6rra sommaren.<\/figcaption><\/figure>\n

Beatrisas baklava med bigarr\u00e5er<\/strong><\/p>\n

Beatrisa bakar Baklava sa visnjama<\/em> (Baklava med bigarr\u00e5er eller k\u00f6rsb\u00e4r), en l\u00e5ngpanna full med klibbiga, frasiga fyrkanter eller trianglar. \u201dS\u00f6tt (o ja!) med en angen\u00e4m touch av syra fr\u00e5n b\u00e4ren\u201d, skriver hon.<\/p>\n

Ugn: 200\u02da, ca 30 minuter<\/p>\n

4 \u00e4gg
\n2 dl socker
\n2 tsk vaniljsocker
\n2 dl str\u00f6br\u00f6d
\n500 g filodeg
\n1 kg rensade bigarr\u00e5er eller k\u00f6rsb\u00e4r
\n2 dl rapsolja eller annan olja utan alltf\u00f6r mycket smak<\/p>\n

sockerlag:
\n4 dl vatten
\n6 dl socker<\/p>\n

Skilj \u00e4ggen. Vispa ihop \u00e4ggulorna med sockret och vaniljsockret.<\/p>\n

Vispa upp \u00e4ggvitorna och r\u00f6r ner h\u00e4lften av str\u00f6br\u00f6det. Blanda f\u00f6rsiktigt ihop
\n\u00e4ggulesmeten med \u00e4ggvitesmeten.<\/p>\n

V\u00e4nd b\u00e4ren i resten av str\u00f6br\u00f6det.<\/p>\n

Olja in en l\u00e5ngpanna. T\u00e4ck pannan med n\u00e5gra filodegsblad, pensla med olja, bre ut tunt med smet och str\u00f6 \u00f6ver lite b\u00e4r. Varva p\u00e5 detta s\u00e4tt tills allt tagit slut \u2013 sista lagret ska vara filodeg.<\/p>\n

Gr\u00e4dda baklavan i 200 graders ugnsv\u00e4rme i ungef\u00e4r en halvtimme.<\/p>\n

Koka under tiden upp sockerlagen.<\/p>\n

N\u00e4r baklavan kommer ut ur ugnen, sk\u00e4r den genast i gener\u00f6sa rutor eller trianglar och h\u00e4ll sockerlagen j\u00e4mnt \u00f6ver hela ytan.<\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00f6rra sommaren plockade jag massor av bigarr\u00e5er fr\u00e5n det stora tr\u00e4det i Sl\u00e4tth\u00f6g. Den h\u00e4r sommaren finns det inte tillstymmelse till b\u00e4r d\u00e4r, bara skrumpna blad som ser ut att ha r\u00e5kat ut f\u00f6r n\u00e5got hemskt. Men jag hoppas att andra har b\u00e4ttre tur! S\u00e5 h\u00e4r \u00e4r ett recept (ett l\u00e5ngpannerecept minsann!) som jag har…<\/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":[361,348,1],"tags":[],"class_list":["post-5142","post","type-post","status-publish","format-standard","hentry","category-langpannerecept","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5142"}],"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=5142"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/5142\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=5142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=5142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=5142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}