{"id":9731,"date":"2014-08-11T06:02:12","date_gmt":"2014-08-11T05:02:12","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=9731"},"modified":"2014-08-11T06:02:12","modified_gmt":"2014-08-11T05:02:12","slug":"parmesankex-med-havre","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2014\/parmesankex-med-havre\/","title":{"rendered":"Parmesankex med havre"},"content":{"rendered":"
\"S\u00e4llsynt<\/a>
S\u00e4llsynt goda kex.<\/figcaption><\/figure>\n

Den h\u00e4r veckan kommer tre nya receptb\u00f6cker ut: Glad i choklad<\/em><\/a>, Julfika<\/em> <\/a>och Inte utan min l\u00e5ngpanna<\/em><\/a>. F\u00f6r att fira det t\u00e4nkte jag bjuda p\u00e5 ett och annat favoritrecept. H\u00e4r \u00e4r ett som har f\u00e5tt alla provsmakare hittills att jubla — och det \u00e4r Libris-Marita<\/strong> och hennes man Ulf<\/strong> som har uppfunnit det!<\/p>\n

***<\/p>\n

Parmesankex med havre<\/strong><\/p>\n

Det allra enklaste s\u00e4ttet att g\u00f6ra parmesankex \u00e4r att riva osten och f\u00f6rdela den i sm\u00e5 runda, platta h\u00f6gar p\u00e5 en pl\u00e5t med bakpl\u00e5tspapper.<\/p>\n

Men visst borde man kunna g\u00f6ra n\u00e5got som \u00e4r lika gott och som blir lite mer att \u00e4ta?<\/p>\n

Ulf och Marita letade upp ett recept p\u00e5 vanliga havreflarn, str\u00f6k sockret och gjorde ett experiment. Det blev lyckat direkt!<\/p>\n

H\u00e4r \u00e4r det lite vidareutvecklat till l\u00e5ngpanneformatet, och kexen p\u00e5 bilden har f\u00e5tt smak fr\u00e5n en kryddburk med namnet \u201dr\u00f6kt paprika\u201d. Annars blir det s\u00e4kert ocks\u00e5 gott med lite chili eller kanske en italiensk kryddblandning. De smular l\u00e4tt, men g\u00f6r man rutm\u00f6nstret f\u00f6re gr\u00e4ddningen blir det l\u00e4ttare att dela p\u00e5 dem.<\/p>\n

Den som vill baka lite mer svenskt kan prova att anv\u00e4nda V\u00e4sterbottensost ist\u00e4llet f\u00f6r parmesan.<\/p>\n

Varning: tro inte att det g\u00e5r att smaka p\u00e5 en kant f\u00f6re festen. Kexen g\u00e5r \u00e5t som chips!<\/p>\n

en pl\u00e5t eller l\u00e5ngpanna full
\nUgn: 175\u00ba, ca 15 minuter<\/p>\n

125 g sm\u00f6r
\n3 dl havregryn
\n1 dl vetemj\u00f6l
\n1 dl riven parmesanost
\n1 tsk bakpulver
\n\u00bd tsk salt
\nev n\u00e5gon krydda: r\u00f6kt paprika, chili, \u00f6rtkrydda
\nca 1 dl vatten<\/p>\n

ev ovanp\u00e5:
\nvallmofr\u00f6n eller skalade sesamfr\u00f6n<\/p>\n

Sm\u00e4lt sm\u00f6ret i en kastrull och r\u00f6r ner havregrynen och sedan \u00f6vriga ingredienser, vattnet sist. Det ska bli som en tjock gr\u00f6t.<\/p>\n

L\u00e4gg ett bakpl\u00e5tspapper i en l\u00e5ngpanna eller p\u00e5 en pl\u00e5t och h\u00e4ll ut degen mitt p\u00e5. L\u00e4gg ett annat bakpl\u00e5tspapper ovanp\u00e5 och stryk med h\u00e4nderna ut mot papperets kanter s\u00e5 att det blir ett j\u00e4mnt och tunt deglager som t\u00e4cker hela ytan.<\/p>\n

Ta bort det \u00f6vre papperet och sk\u00e4r plattan i rutor med en bakbordsskrapa. Str\u00f6 fr\u00f6n \u00f6ver om du vill.<\/p>\n

Gr\u00e4dda kexen i 175 graders ugnsv\u00e4rme i ungef\u00e4r en kvart \u2013 passa noga! Ser de bleka ut, s\u00e5 l\u00e5t dem st\u00e5 inne lite till.<\/p>\n

L\u00e5t dem svalna lite grann, dela dem med bakbordsskrapa och l\u00e4gg dem f\u00f6rsiktigt i luftt\u00e4ta burkar n\u00e4r de har svalnat helt. Om de inte har g\u00e5tt \u00e5t innan dess!<\/p>\n","protected":false},"excerpt":{"rendered":"

Den h\u00e4r veckan kommer tre nya receptb\u00f6cker ut: Glad i choklad, Julfika och Inte utan min l\u00e5ngpanna. F\u00f6r att fira det t\u00e4nkte jag bjuda p\u00e5 ett och annat favoritrecept. H\u00e4r \u00e4r ett som har f\u00e5tt alla provsmakare hittills att jubla — och det \u00e4r Libris-Marita och hennes man Ulf som har uppfunnit det! *** Parmesankex…<\/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":[354,361,365,348,1],"tags":[],"class_list":["post-9731","post","type-post","status-publish","format-standard","hentry","category-aggfritt","category-langpannerecept","category-nastan-sockerfritt","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9731"}],"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=9731"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9731\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}