{"id":10824,"date":"2023-01-13T11:23:13","date_gmt":"2023-01-13T10:23:13","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10824"},"modified":"2023-11-03T12:16:33","modified_gmt":"2023-11-03T11:16:33","slug":"artguacamole-till-en-svensk-chipsbricka","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/artguacamole-till-en-svensk-chipsbricka\/","title":{"rendered":"\u00c4rtguacamole till en svensk chipsbricka"},"content":{"rendered":"

Chipsbricka p\u00e5 svenska \u2013 Frasiga, varma potatischips ripplade med kr\u00e4mig osts\u00e5s. Finhackad picklad l\u00f6k och \u00e4rtguacamole. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Igen blir det potatis. F\u00f6r att det \u00e4r s\u00e5 in i norden gott och f\u00f6r att jag gillar att k\u00e4ka fr\u00e5n hemmaplan. Kolla in vad vi kan g\u00f6ra av det som finns precis h\u00e4r just nu. Kan det till och med bli lite b\u00e4ttre?<\/p>\n

Planen \u00e4r en bricka att samlas kring. Plocka fr\u00e5n och sm\u00e5snacka runt. Eller att placera bredvid sig p\u00e5 soffan. Film eller seriemarathon. T\u00e4nk nachos fast p\u00e5 svenska. Potatis odlad h\u00e4r ist\u00e4llet f\u00f6r majsmj\u00f6l fr\u00e5n n\u00e5gon annanstans. Definitivt v\u00e4rt ett f\u00f6rs\u00f6k.<\/p>\n

En r\u00f6ra p\u00e5 n\u00e5got som inte f\u00e4rdats \u00f6ver halva jordklotet. Den knallgr\u00f6na r\u00f6ran \u00e4r som en guackamole fast gjord p\u00e5 \u00e4rtor ist\u00e4llet f\u00f6r avokado. \u00c4rtguacamole l\u00e5ter kanske f\u00e5nigt, men \u00e4rtr\u00f6ra leder tanken vilse in p\u00e5 helt fel sp\u00e5r. L\u00e5ngt fr\u00e5n filmkv\u00e4ll och chipsfrossa. Synd f\u00f6r smaken kommer inte g\u00f6ra n\u00e5gon besviken. Den sitter d\u00e4r den ska. R\u00f6ran har ett mer internationellt namn ocks\u00e5 ”mockamoule”, men d\u00e5 fattar ingen vad det handlar om. Inte \u00e4n i alla fall.<\/p>\n

Ostkr\u00e4men som ripplas \u00f6ver har dipk\u00e4nsla och \u00e4r gjord p\u00e5 lagrad ost och cr\u00e8me fraiche. Helt sl\u00e4t med mycket smak. N\u00e5got picklat beh\u00f6vs f\u00f6r att pigga upp och jag k\u00f6rde p\u00e5 finhackad r\u00f6dl\u00f6k. Hacket g\u00f6r det enklare att \u00e4ta direkt fr\u00e5n brickan och l\u00f6ken blir enklare att f\u00f6rdela j\u00e4mnt.<\/p>\n

Ett tips ni inte f\u00e5r missa \u00e4r att v\u00e4rma chipsen. Mer smak och \u00e4nnu frasigare. Samma princip som rostat kn\u00e4cke. F\u00f6r det har ni v\u00e4l testat!?<\/p>\n

H\u00e4r kommer receptet.<\/p>\n

Chipsbricka med \u00e4rtguacamole<\/h2>\n

1 p\u00e5se lantchips<\/p>\n

\u00c4rtguacamole \u2013 Mockamole<\/h4>\n

250 g frysta gr\u00f6na \u00e4rtor<\/p>\n

1 lime eller \u00bd citron<\/p>\n

1 vitl\u00f6ksklyfta<\/p>\n

1 kruka f\u00e4rsk koriander<\/p>\n

chili i n\u00e5gon form, f\u00e4rsk, flakes eller egen torkad<\/p>\n

2 msk olivolja<\/p>\n

salt<\/p>\n

svartpeppar<\/p>\n

Picklad l\u00f6k<\/h4>\n

1 r\u00f6d l\u00f6k<\/p>\n

1 msk \u00e4ttika (12 %)<\/p>\n

2 msk socker<\/p>\n

3 msk vatten<\/p>\n

Ostkr\u00e4m<\/h4>\n

1 \u00bd dl cr\u00e8me fraiche<\/p>\n

50 g riven lagrad ost<\/p>\n

    \n
  1. S\u00e4tt ugnen p\u00e5 200 grader.<\/li>\n
  2. Koka \u00e4rtorna hastigt i saltat vatten. L\u00e5t rinna av.<\/li>\n
  3. L\u00e4gg \u00e4rtorna i en mixer tillsammans med pressad lime, vitl\u00f6k, h\u00e4lften av koriandern, chili, olja, salt och peppar. Hur mycket chili beror p\u00e5 vad du gillar. B\u00f6rja med lite. N\u00e4r du \u00e4r n\u00f6jd l\u00e4gger du upp din mole i en eller flera sm\u00e5 sk\u00e5lar.<\/li>\n
  4. Mixa och smaka av. Kanske beh\u00f6vs mer syra, salt eller hetta. Hacka resten av koriandern och blanda i den.<\/li>\n
  5. Finhacka den r\u00f6da l\u00f6ken. Blanda \u00e4ttika, socker och vatten i en liten kastrull. Hetta upp och h\u00e4ll lagen \u00f6ver l\u00f6ken. L\u00e5t st\u00e5 5 minuter innan hacket f\u00e5r rinna av i sil.<\/li>\n
  6. Hetta upp cr\u00e8me fraiche i en kastrull. R\u00f6r ner osten tills den sm\u00e4lter.<\/li>\n
  7. L\u00e4gg upp chipsen p\u00e5 en pl\u00e5t och st\u00e4ll in i ugnen n\u00e5gon minut, eller tv\u00e5. H\u00e5ll koll, de f\u00e5r inte br\u00e4nnas.<\/li>\n
  8. Rippla s\u00e5sen \u00f6ver chipsen. Str\u00f6ssla \u00f6ver den picklade l\u00f6ken och st\u00e4ll sk\u00e5larna med \u00e4rtguackamole p\u00e5 pl\u00e5ten eller brickan du vill servera p\u00e5. Servera genast.<\/li>\n<\/ol>\n

    Vill du kika p\u00e5 en id\u00e9 om en ost- och charkbricka p\u00e5 svenskt tema s\u00e5 kan du kika p\u00e5 inl\u00e4gget vid l\u00e4nken h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Chipsbricka p\u00e5 svenska \u2013 Frasiga, varma potatischips ripplade med kr\u00e4mig osts\u00e5s. Finhackad picklad l\u00f6k och \u00e4rtguackamole. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[841,759,758,757,352],"yoast_head":"\n\u00c4rtguacamole till en svensk chipsbricka - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Chipsbricka p\u00e5 svenska \u2013 Frasiga, varma potatischips ripplade med kr\u00e4mig osts\u00e5s. 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