{"id":1243,"date":"2016-05-30T09:17:39","date_gmt":"2016-05-30T07:17:39","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=1243"},"modified":"2022-04-22T15:19:10","modified_gmt":"2022-04-22T13:19:10","slug":"buffeakuten-serverar-sparrispaj","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/buffeakuten-serverar-sparrispaj\/","title":{"rendered":"Sparrispaj"},"content":{"rendered":"<p><strong>Idag serverar vi en sparrispaj. En vegor\u00e4tt f\u00f6r alla.<\/strong><\/p>\n<p>Nej, jag har inte plockat sparrisen i en skogsgl\u00e4nta. Men som jag tidigare sagt s\u00e5 har bloggen f\u00e5tt ytterligare en dimension. En utvidgning som innefattar lotten. Min lilla koloni som rymmer en hel del \u00e4tligt som skogen och naturen inte bjuder p\u00e5. Med den har jag allt utom h\u00f6ns och mj\u00f6lkkor som jag med varm hand \u00f6verl\u00e5ter till andra att sk\u00f6ta.<\/p>\n<figure id=\"attachment_1246\" aria-describedby=\"caption-attachment-1246\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2016\/05\/Sparrispaj-9-e1464586761899.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-1246\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2016\/05\/Sparrispaj-9-682x1024.jpg\" alt=\"sparrispaj, galleri\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-1246\" class=\"wp-caption-text\">Frasig paj med prim\u00f6rer. En av buff\u00e9bordets h\u00f6jdare. Passar alla eftersom den \u00e4r vegetarisk med fantastiska smaker och f\u00f6rsommark\u00e4nsla.<\/figcaption><\/figure>\n<p>Idag lagar jag p\u00e5 temat buff\u00e9 och sk\u00f6rd av extremt n\u00e4rodlat. Det blir sparrispaj. Vill du h\u00e5lla skogtemat helt p\u00e5 buff\u00e9n s\u00e5 har jag ett kanonbra recept p\u00e5 paj med ogr\u00e4s som du kan titta p\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/min-basta-ograspaj-7-tips\/\">h\u00e4r.<\/a> Jag l\u00e4t mig i alla fall f\u00f6rf\u00f6ras av den nysk\u00f6rdade sparrisen och struntade i skogen just idag. Det \u00e4r ju s\u00e5 gott och blir ju s\u00e5 fantastiskt snyggt med sparris i paj.<\/p>\n<p>Men snyggt, spelar det n\u00e5gon roll? Absolut. Ett buff\u00e9bord med vackra uppl\u00e4ggningar \u00e4r en ren fr\u00f6jd. Jag vill att faten ska trigga flera sinnen. Det ska dofta, smaka och se alldeles underbart ut. Den h\u00e4r pajen platsar definitivt och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n<h2>Sparrispaj (10 bitar)<\/h2>\n<h4>Pajdeg<\/h4>\n<ul>\n<li>3 dl vetemj\u00f6l<\/li>\n<li>150 g kallt sm\u00f6r<\/li>\n<li>\u00bd tsk salt<\/li>\n<li>1-2 msk iskallt vatten<\/li>\n<\/ul>\n<h4>Fyllning<\/h4>\n<ul>\n<li>14-16 gr\u00f6na sparrisar, beroende p\u00e5 storlek<\/li>\n<li>2 dl cr\u00e8me fraiche<\/li>\n<li>\u00bd dl gr\u00e4dde<\/li>\n<li>3 \u00e4gg<\/li>\n<li>1 \u00bd dl finriven lagrad h\u00e5rdost<\/li>\n<\/ul>\n<h4>Tillbeh\u00f6r<\/h4>\n<ul>\n<li>R\u00e4disor<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Pajdeg blir b\u00e4ttre med tiden. G\u00f6r den g\u00e4rna dagen innan den ska gr\u00e4ddas, eller \u00e5tminstone ett par timmar f\u00f6r tillagning.<\/li>\n<li>Om pajdegen beh\u00f6ver tid efter det att den \u00e4r gjord s\u00e5 \u00e4r steg ett motsatsen. H\u00e4r ska det g\u00e5 fort. G\u00f6r degen i matberedare eller nyp ihop den f\u00f6r hand, men arbeta den inte. Vi vill ha den frasig och d\u00e5 ska man inte trigga ig\u00e5ng n\u00e5gon glutenprocess med f\u00f6r mycket kn\u00e5dande. Ju snabbare dess b\u00e4ttre.<\/li>\n<li>Mitt tips \u00e4r att l\u00e4gga mj\u00f6l, kuber av kallt sm\u00f6r och salt i en beredare. K\u00f6r snabbt till smulor. H\u00e4ll p\u00e5 lite kallt vatten och arbeta snabbt ihop till en degklump. L\u00e4gg degen i plastp\u00e5se och placera i kyl. L\u00e5t ligga ett par timmar eller \u00f6ver natten.<\/li>\n<li>Kavla ut degen och kl\u00e4 en pajform. Helst en med avtagbar kant. Jag brukar fordra den med ett bakpl\u00e5tspapper f\u00f6r att kunna lossa pajen fr\u00e5n formen och l\u00e4gga upp den p\u00e5 n\u00e5got annat. Vill du se hur s\u00e5 finns det bilder i mitt inl\u00e4gg om ogr\u00e4spaj som du kan hitta h\u00e4r.<\/li>\n<li>Nagga botten p\u00e5 pajen med en gaffel och st\u00e4ll in i frysen minst 10 minuter. F\u00f6rgr\u00e4dda pajskalet p\u00e5 175 grader till det f\u00e5tt lite f\u00e4rg innan du fyller och slutgr\u00e4ddar.<\/li>\n<li>Ansa sparrisen och stek den hastigt i sm\u00f6r. Den snabba stekningen s\u00e4tter ig\u00e5ng tillagningen och ger fin smak. L\u00e5t svalna n\u00e4r du g\u00f6r f\u00e4rdigt resten av fyllningen.<\/li>\n<li>Blanda cr\u00e8me fraiche, gr\u00e4dde, \u00e4gg och ost. H\u00e4ll i det f\u00f6rgr\u00e4ddade pajskalet och l\u00e4gg i sparrisen. Gr\u00e4dda i ugnen ca 30 minuter. Pajen ska f\u00e5 fin f\u00e4rg och fyllningen ska inte vara smetig.<\/li>\n<li>Pajen \u00e4r allra godast ljummen. Den passar fint p\u00e5 en buff\u00e9, men ocks\u00e5 som lunch eller middagsr\u00e4tt, men d\u00e5 f\u00e5r man r\u00e4kna att det blir 6 bitar snarare \u00e4n 10.<\/li>\n<li>R\u00e4disor \u00e4r ett bra till\u00e4gg p\u00e5 buff\u00e9n. N\u00e5got lite knaprigt att tugga p\u00e5. Och s\u00e5 \u00e4r det alltid fint med n\u00e5got om man kan \u00e4ta med fingrarna. Dessutom f\u00e5r de h\u00f6ga snyggpo\u00e4ng.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Jag har lagt ut fler inl\u00e4gg med buff\u00e9tema. Vill du ha f\u00f6rslag p\u00e5 en marinerad file s\u00e5 kan du titta p\u00e5 inl\u00e4gget<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/mer-buffeakut-skogskryddat-filefat\/\"> h\u00e4r.<\/a> En fantastiskt god och vacker r\u00f6dbetsgravad lax finns <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rodbetsgravad-lax\/\">h\u00e4r <\/a>och ytterligare en vegetarisk r\u00e4tt, min prim\u00f6romelett hittar du <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/buffeakuten-primoromelett\/\">h\u00e4r.<\/a><\/p>\n<p>Har du egna buff\u00e9tips eller fr\u00e5gor om buff\u00e9mat l\u00e4mna en kommentar. H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lite klurigt \u00e4r det med buff\u00e9. Det som serveras ska fungera ihop s\u00e5 att man kan plocka lite h\u00e4r och lite d\u00e4r, samtidigt som det ska passa alla. Och s\u00e5 ska det helst vara en blandning av k\u00f6tt, fisk och mittemellan. Idag serverar vi en sparrispaj. En vegor\u00e4tt f\u00f6r alla.<\/p>\n","protected":false},"author":152,"featured_media":1245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[162,43,261],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sparrispaj - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Buff\u00e9 \u00e4r en utmaning. Det ska helst vara lite fisk, lite k\u00f6tt och lite mittemellan. 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