{"id":27345,"date":"2018-07-21T03:00:42","date_gmt":"2018-07-21T03:00:42","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=27345"},"modified":"2022-12-13T14:25:38","modified_gmt":"2022-12-13T13:25:38","slug":"nektarin-mandelpaj","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=27345","title":{"rendered":"Nektarin- & mandelpaj"},"content":{"rendered":"

\"\"<\/p>\n

En h\u00e4rlig paj p\u00e5 sensommarens nektariner. H\u00e4r kan man g\u00e4rna anv\u00e4nda nektariner som inte \u00e4r helt mogna och alltf\u00f6r saftiga. Du b\u00f6rjar med en pajdeg efter tycke och smak. Jag anv\u00e4nde en f\u00e4rdig sm\u00f6rdeg fr\u00e5n Picard men det g\u00e5r minst lika bra att anv\u00e4nda en vanlig pajdeg av m\u00f6rdegskvalitet. H\u00e4r p\u00e5 Katinkas Kitchen finner du \u00e4ven en glutenfri pajdeg man med f\u00f6rdel kan anv\u00e4nda eftersom fyllningen \u00e4r glutenfri. Servera pajen med l\u00f6svispad gr\u00e4dde smaksatt med vanilj eller cognac. \"\"<\/strong><\/p>\n

Du beh\u00f6ver till en pajform p\u00e5 ca 25 cm: <\/strong><\/em><\/p>\n

ett pajskal (du finner recept p\u00e5 pajdeg genom att s\u00f6ka i s\u00f6krutan uppe till h\u00f6ger)<\/p>\n

3 \u00e4gg<\/p>\n

2 dl socker, g\u00e4rna finkornigt r\u00e5socker<\/p>\n

3 dl mandelmj\u00f6l<\/p>\n

130 gram sm\u00f6r, rumstempererat (annars blir det sv\u00e5rt att vispa)<\/p>\n

det finrivna skalet av 1 citron, v\u00e4l tv\u00e4ttad och helst ekologisk\"\"<\/p>\n

1\/2 tsk mald kardemumma (jag mal direkt fr\u00e5n en pepparkvarn som \u00e4r vikt \u00e5t kardemummak\u00e4rnor)<\/p>\n

4-5 nektariner, tv\u00e4ttade, torkade och skurna i klyftor<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em><\/p>\n

B\u00f6rja med att kl\u00e4 pajformen med pajdegen som du antingen trycker ut i formen eller kavlar ut och sedan l\u00e4gger i formen. L\u00e5t pajdegen st\u00e5 i kylen i ca 30 minuter innan du f\u00f6rgr\u00e4ddar den i 175 grader ca 15-20 minuter s\u00e5 att den stelnar och precis b\u00f6rjar ta f\u00e4rg.<\/p>\n

Vispa under tiden \u00e4ggen med sockret tills det \u00e4r fluffigt. Tills\u00e4tt sm\u00f6ret i klickar och mandelmj\u00f6let samt citronskal och kardemumma. Forts\u00e4tt vispa tills du f\u00e5tt en fluffig sl\u00e4t smet. H\u00e4ll den i det f\u00f6rgr\u00e4ddade pajskalet som du l\u00e5tit svalna s\u00e5 att fyllningen inte sm\u00e4lter direkt. Tryck i nektarinklyftorna och str\u00f6 lite socker \u00f6ver. Gr\u00e4dda i ugnen i ca 170 grader i 30-40 minuter tills fyllningen stelnat. L\u00e5t pajen svalna n\u00e5got. Servera pajen ljummen eller helt avsvalnad med gr\u00e4dden eller glass.<\/p>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

En h\u00e4rlig paj p\u00e5 sensommarens nektariner. H\u00e4r kan man g\u00e4rna anv\u00e4nda nektariner som inte \u00e4r helt mogna och alltf\u00f6r saftiga. Du b\u00f6rjar med en pajdeg efter tycke och smak. Jag anv\u00e4nde en f\u00e4rdig sm\u00f6rdeg fr\u00e5n Picard men det g\u00e5r minst lika bra att anv\u00e4nda en vanlig pajdeg av m\u00f6rdegskvalitet. H\u00e4r […]<\/p>\n","protected":false},"author":5,"featured_media":27347,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111,115,71],"tags":[],"class_list":["post-27345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pajer-sota","category-baka-sott-kakor-pajer-bullar","category-efterratter"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27345","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=27345"}],"version-history":[{"count":3,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27345\/revisions"}],"predecessor-version":[{"id":36144,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/27345\/revisions\/36144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/27347"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}