{"id":1705,"date":"2022-06-29T03:00:00","date_gmt":"2022-06-29T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=1705"},"modified":"2022-12-04T11:49:55","modified_gmt":"2022-12-04T10:49:55","slug":"salade-chevre-chaud","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=1705","title":{"rendered":"Salade ch\u00e8vre chaud"},"content":{"rendered":"<h3><a href=\"http:\/\/katinkaskitchen.com\/?attachment_id=3250\" rel=\"attachment wp-att-3250\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3250\" src=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/salade-chevre-chaud-3-Katinkas-Kitchen-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/h3>\n<h3><\/h3>\n<h3>En mycket enkel och god sallad att servera som f\u00f6rr\u00e4tt eller som lunch eller l\u00e4tt middag &#8211; som passar utm\u00e4rkt s\u00e5h\u00e4r p\u00e5 Frankrikes nationaldag, 14 Juillet.<\/h3>\n<p>Vill man ha den lite matigare kan man l\u00e4gga osten p\u00e5 en skiva rostad baguette eller annat ljust br\u00f6d. Jag brukar skiva baguette i skivor och rosta i gnen p\u00e5 ca 200 grader tills de \u00e4r gyllene och spr\u00f6da \u2013 ett bra s\u00e4tt att \u00e5teranv\u00e4nda gammal baguette. Du kan frysa in \u00f6verbliven baguette i skivor och plocka fram och rosta till denna salladen eller andra r\u00e4tter.<\/p>\n<p>En del gillar att ha honung p\u00e5 ch\u00e8vren men jag f\u00f6redrar lite torkade \u00f6rtkryddor <em>herbes de Provence<\/em>.<\/p>\n<h4><em>Du beh\u00f6ver:<\/em><\/h4>\n<p>En skiva ch\u00e8vre per person (anv\u00e4nder du crottin delas den l\u00e4ngs med i halvor \u2013 v\u00e4lj att anv\u00e4nda b\u00e5da till en person, eller f\u00f6r lite mindre portion en halva per person)<\/p>\n<p>Ev. skivad rostad baguette eller annat ljust br\u00f6d<\/p>\n<p>Salladsblad \u2013 efter tillg\u00e5ng och smak, sk\u00f6ljd och torkad<\/p>\n<p>G\u00e4rna n\u00e5gra cocktailtomater, skurna i halvor<\/p>\n<p>En fransk dressing (recept hittar du h\u00e4r p\u00e5 Katinkas Kitchen) eller helt enkelt balsamvin\u00e4ger och god olivolja<\/p>\n<p>Lite havssalt och nymald peppar<\/p>\n<h4><em>G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n<p>Jag brukar b\u00f6rja med att rosta br\u00f6det enligt ovan i ugnen, s\u00e5 de \u00e4r klara n\u00e4r osten \u00e4r klar att l\u00e4ggas p\u00e5 dem.<\/p>\n<p>L\u00e4gg ch\u00e8vreskivorna eller crottinhalvorna i en ugnsform eller p\u00e5 ett ugnss\u00e4kert fat som du smort med lite olivolja. Str\u00f6 eventuellt de torkade \u00f6rtkryddorna \u00f6ver. Gratinera i ugnen i 225 grader eller under grillgallret. Passa s\u00e5 inte br\u00e4nns! Det kan g\u00e5 fort! L\u00e4gg under tiden upp de rena torra salladsbladen p\u00e5 fat och dekorera med tomathalvor runtom.<\/p>\n<p>L\u00e4gg den gratinerade ch\u00e8vren p\u00e5 det rostade br\u00f6det och l\u00e4gg p\u00e5 salladen, eller l\u00e4gg ch\u00e8vren direkt p\u00e5 salladen. Ringla dressing \u00f6ver salladen. Ta n\u00e5gra tag med pepparkvarnen och str\u00f6 lite flingsalt \u00f6ver. Servera direkt. Du kan servera extra rostade br\u00f6dskivor till om du vill.<\/p>\n<p>Bon app\u00e9tit\u00a0\u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n<p>Katinka Hammarski\u00f6ld<\/p>\n<p>katinka.hammarskiold@hotmail.com<\/p>\n<p>www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En mycket enkel och god sallad att servera som f\u00f6rr\u00e4tt eller som lunch eller l\u00e4tt middag &#8211; som passar utm\u00e4rkt s\u00e5h\u00e4r p\u00e5 Frankrikes nationaldag, 14 Juillet. Vill man ha den lite matigare kan man l\u00e4gga osten p\u00e5 en skiva rostad baguette eller annat ljust br\u00f6d. Jag brukar skiva baguette i [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,11773,94,95,109,106,11782,11737,4014,4018],"tags":[],"class_list":["post-1705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chevre","category-festmiddagar-forratter","category-forratter","category-gronsaksratter","category-lattlagat-forratter-tilltugg","category-lattlagat","category-nyttig-mat","category-sallader","category-timjan","category-tomat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1705"}],"version-history":[{"count":24,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1705\/revisions"}],"predecessor-version":[{"id":35362,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1705\/revisions\/35362"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3250"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}