{"id":10874,"date":"2023-01-20T16:27:36","date_gmt":"2023-01-20T15:27:36","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10874"},"modified":"2023-02-10T15:46:33","modified_gmt":"2023-02-10T14:46:33","slug":"gemensam-spis-plockmat-att-samlas-kring","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/gemensam-spis-plockmat-att-samlas-kring\/","title":{"rendered":"Gemensam spis – plockmat att samlas kring"},"content":{"rendered":"

Gemensam spis \u2013 s\u00e5dan \u00e4r den nya trenden. Vi \u00e4ter i grupp fr\u00e5n plockiga brickor och fat. Tillsammans \u00e4r b\u00e4st. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Runt varje ny\u00e5r g\u00f6rs trendspaningar. Hur kommer n\u00e4sta \u00e5rs matvanor att utforma sig? Vad kommer vi \u00e4ta och hur? Svaren kan skilja sig en del beroende p\u00e5 vem som spanar, men vissa saker h\u00e5ller alla med om. Och i \u00e5r ser man framf\u00f6r sig hur vi kommer att samlas runt brickor fyllda med sm\u00e5plock. Jag \u00e4r f\u00f6r!<\/p>\n

Det skulle kunna vara plock av alla m\u00f6jliga slag. En sp\u00e4nnande dessertbricka. En rad olika dipper, r\u00f6ror och dressingar att doppa br\u00f6d eller gr\u00f6nsaker i. Eller helgens variant h\u00e4rhemma n\u00e4r vi g\u00f6r sm\u00e5 delikata paket av torkat k\u00f6tt, v\u00e4sterbottensostkr\u00e4m, picklad svamp och chips. Urgott, jag garanterar.<\/p>\n

Vi valde en coppa, det vill s\u00e4ga lufttorkat grisk\u00f6tt. N\u00e5gon annan lufttorkad chark g\u00e5r lika bra, men coppa funkar f\u00f6r att skivorna inte \u00e4r s\u00e5 stora och r\u00e4tt stadiga. Chipsen gjorde vi sj\u00e4lva, men riktigt bra tunna lantchips funkar fint. Jag picklade mina trattisar redan i h\u00f6stas, men det g\u00e5r att g\u00f6ra samma sak med frysta. Allt l\u00f6ser sig!<\/p>\n

B\u00e4st vi s\u00e4tter ig\u00e5ng!<\/p>\n

Gemensam spis – plockbricka<\/h2>\n

4 personer<\/p>\n

200 g lufttorkad chark, f\u00f6rs\u00f6k hitta svenska produkter<\/p>\n

\u00a0<\/strong>Potatischips<\/h4>\n

600 g stor bakpotatis<\/p>\n

500 ml rapsolja<\/p>\n

salt<\/p>\n

    \n
  1. Tv\u00e4tta potatisen och skiva den mycket tunt. Enklast g\u00f6rs det med en mandolin.<\/li>\n
  2. H\u00e4ll upp oljan i en gryta eller kastrull. Hetta upp oljan s\u00e5 att temperaturen ligger mellan 160 – 170 grader. Testa genom att l\u00e4gga i en potatisskiva som genast ska b\u00f6rja fr\u00e4sa och bubbla.<\/li>\n
  3. Fritera i omg\u00e5ngar till fin f\u00e4rg. Ta upp och l\u00e5t rinna av p\u00e5 papper. Salta l\u00e4tt. Oljan tar inte mycket smak av potatisen och kan silas f\u00f6r att tas fram n\u00e4r det ska friteras igen.<\/li>\n<\/ol>\n

    V\u00e4sterbottensostkr\u00e4m<\/h4>\n

    100 g V\u00e4sterbottensost<\/p>\n

    1 dl vispgr\u00e4dde<\/p>\n

    2 \u00e4ggulor<\/p>\n

    \u00bd tsk salt<\/p>\n

    2 \u00bd dl rapsolja, rumstempererad<\/p>\n

      \n
    1. Riv osten fint. Hetta upp gr\u00e4dden i en kastrull. Ta fr\u00e5n v\u00e4rmen och r\u00f6r i osten tills blandningen \u00e4r helt sl\u00e4t. L\u00e5t svalna till rumstemp.<\/li>\n
    2. L\u00e4gg \u00e4ggulorna i beh\u00e5llaren till en stavmixer. H\u00e4ll p\u00e5 den svala ost- och gr\u00e4ddblandningen tillsammans med saltet.<\/li>\n
    3. S\u00e4tt stavmixern i beh\u00e5llarens botten och mixa ner oljan som h\u00e4lls i en tunn str\u00e5le. Ostkr\u00e4men ska bli fast och blank.<\/li>\n<\/ol>\n

      Picklade trattkantareller<\/strong><\/p>\n

      300 g trattkantareller, cirka 1 liter f\u00e4rska<\/p>\n

      Pickellag<\/strong><\/p>\n

      1 \u00bd dl \u00e4ttikssprit, 12 %<\/p>\n

      3 dl str\u00f6socker<\/p>\n

      2 dl vatten<\/p>\n

      5 tunna skivor f\u00e4rsk ingef\u00e4ra<\/p>\n

      1 kanelst\u00e5ng<\/p>\n

      4 hela kryddnejlikor<\/p>\n

      3 kryddpepparkorn<\/p>\n

        \n
      1. Rensa svampen noga.<\/li>\n
      2. Blanda alla ingredienser till lagen i en kastrull och koka upp. L\u00e4gg i svampen och sjud p\u00e5 l\u00e5g v\u00e4rme utan lock 20 minuter.<\/li>\n
      3. H\u00e4ll upp p\u00e5 varm steriliserad glasburk. Diska burken och l\u00e4gg den 10 minuter i ugn p\u00e5 100 grader.<\/li>\n<\/ol>\n

        L\u00e4gg upp alla delarna fint p\u00e5 en bricka eller en br\u00e4da. Vi plockade sm\u00e5 paket med k\u00f6ttet i botten, lade dit ett par chips, en klick ostkr\u00e4m och lite picklad svamp. Jag s\u00e4ger bara\u2026s\u00e5\u00e5 gott! Och trevligt!<\/p>\n

        Vill du kika p\u00e5 ett par alternativa kv\u00e4llsplock s\u00e5 finns det en helsvensk ost- och charkbricka h\u00e4r<\/a> och en chipsbricka vid l\u00e4nken h\u00e4r<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

        Gemensam spis \u2013 s\u00e5dan \u00e4r den nya trenden. Vi \u00e4ter i grupp fr\u00e5n plockiga brickor och fat. Tillsammans \u00e4r b\u00e4st. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[737,708,352,766,765],"yoast_head":"\nGemensam spis - plockmat att samlas kring - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Gemensam spis \u2013 s\u00e5dan \u00e4r den nya trenden. Vi \u00e4ter i grupp fr\u00e5n plockiga brickor och fat. Tillsammans \u00e4r b\u00e4st. 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