{"id":597,"date":"2009-10-19T16:53:00","date_gmt":"2009-10-19T15:53:00","guid":{"rendered":"http:\/\/blogg.improveme.se\/emeliemattsson\/2009\/10\/19\/krispig-rabarberpaj-med-varm-vaniljsas\/"},"modified":"2009-10-19T16:53:00","modified_gmt":"2009-10-19T15:53:00","slug":"krispig-rabarberpaj-med-varm-vaniljsas","status":"publish","type":"post","link":"https:\/\/blogg.improveme.se\/emeliemattsson\/2009\/10\/19\/krispig-rabarberpaj-med-varm-vaniljsas\/","title":{"rendered":"Krispig Rabarberpaj med varm vaniljs\u00e5s!"},"content":{"rendered":"

Vad passar battre in en kylig hostdag an en krispig Rabarberpaj med rykande varm vaniljs\u00e5s? N\u00e5got onyttigt m\u00e5ste vi ju f\u00e5 unna v\u00e5ra kalla sm\u00e5 kroppar en s\u00e5n har dag! Till och med vi har det kyligt har i Monaco.<\/P>
\n

Jag h\u00e5ller p\u00e5 och forbereder denna paj just nu. N\u00e5gon som har forslag p\u00e5 vad man kan ersatta potatismjolet med s\u00e5 rabarbern inte blir s\u00e5 vattnig (glomde namligen att kopa det).<\/P>
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<\/A><\/P>
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Rabarberpaj:<\/U><\/STRONG><\/FONT><\/P>
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pajdegen:<\/FONT><\/EM><\/U><\/P>
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2dl strosocker<\/FONT><\/EM><\/P>
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2dl vetemjol<\/FONT><\/EM><\/P>
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100gr smor<\/FONT><\/EM><\/P>
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Fyllning:<\/FONT><\/EM><\/U><\/P>
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500gr rabarber<\/FONT><\/EM><\/P>
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potatismjol<\/FONT><\/EM><\/P>
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strosocker<\/FONT><\/EM><\/P>
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tillbehor:<\/FONT><\/EM><\/U><\/P>
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vaniljs\u00e5s!<\/FONT><\/EM><\/P>
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1. S\u00e4tt ugnen p\u00e5 225\u00b0C.<\/P>
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2. M\u00e4t upp mj\u00f6l och socker i en sk\u00e5l. Finf\u00f6rdela matfett i mj\u00f6let med en gaffel eller med fingertopparna, till en grynig massa. St\u00e4ll kallt.<\/P>
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3. Sk\u00f6lj och skala rabarbern, om den \u00e4r grov. Sk\u00e4r den i tunna skivor. L\u00e4gg den skurna rabarbern i en pajform med ca 24 cm i diameter.<\/P>
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4. Blanda socker och potatismj\u00f6l och str\u00f6 \u00f6ver rabarbern<\/P>
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5. F\u00f6rdela smuldegen \u00f6ver rabarbern.<\/P>
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6. Gr\u00e4dda smulpajen mitt i ugnen, ca 20 minuter. Servera den med varm vaniljs\u00e5s!

<\/P>
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<\/A> <\/P>
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\u00f6verraska familj,sambo, v\u00e4n ikv\u00e4ll!<\/P>
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Kram<\/P><\/p>\n","protected":false},"excerpt":{"rendered":"

Vad passar battre in en kylig hostdag an en krispig Rabarberpaj med rykande varm vaniljs\u00e5s? N\u00e5got onyttigt m\u00e5ste vi ju f\u00e5 unna v\u00e5ra kalla sm\u00e5 kroppar en s\u00e5n har dag! Till och med vi har det kyligt har i Monaco. Jag h\u00e5ller p\u00e5 och forbereder denna paj just nu. N\u00e5gon som har forslag p\u00e5 vad … L\u00e4s mer<\/a><\/p>\n","protected":false},"author":1715,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-597","post","type-post","status-publish","format-standard","hentry","category-gamlainlagg"],"_links":{"self":[{"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/posts\/597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/users\/1715"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/comments?post=597"}],"version-history":[{"count":0,"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/posts\/597\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/media?parent=597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/categories?post=597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogg.improveme.se\/emeliemattsson\/wp-json\/wp\/v2\/tags?post=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}