{"id":2968,"date":"2012-05-20T06:00:34","date_gmt":"2012-05-20T06:00:34","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=2968"},"modified":"2022-12-05T23:49:44","modified_gmt":"2022-12-05T22:49:44","slug":"extragod-smulpaj","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=2968","title":{"rendered":"Extragod smulpaj"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Den h\u00e4r smulpajen \u00e4r faktiskt glutenfri. Jag skapade den f\u00f6r att kunna bjuda min mor p\u00e5 samma paj som oss andra. Eftersom den blev v\u00e4ldigt god \u00e4r det den smulpajen vi g\u00f6r vid varje tillf\u00e4lle numera. H\u00e4r \u00e4r den gjord p\u00e5 \u00e4pplen, men den g\u00e5r lika bra att g\u00f6ra p\u00e5 rabarber – med eller utan jordgubbar, p\u00e4ron, bl\u00e5b\u00e4r, bl\u00e5b\u00e4r- och hallon, krusb\u00e4r…<\/h3>\n

Du beh\u00f6ver till en ganska stor pajform:<\/strong><\/em><\/p>\n

150 gram sm\u00f6r<\/p>\n

3\u00bd dl havregryn<\/p>\n

200 gram hasseln\u00f6tter (eventuellt l\u00e4tt rostade i ugnen f\u00f6re i max 10 min p\u00e5 200 grader och d\u00e4refter skalade s\u00e5 gott det g\u00e5r \u2013 smula dem mellan h\u00e4nderna s\u00e5 lossnar skalet oftast. Rostade n\u00f6tter f\u00e5r en angen\u00e4m s\u00f6t fyllig smak, om de inte br\u00e4nns \u2013 d\u00e5 blir de beska)<\/p>\n

1 dl r\u00e5socker<\/p>\n

\u00bd dl sirap<\/p>\n

ev. lite vaniljsocker eller \u00e4kta vaniljkorn<\/p>\n

5-7 \u00e4pplen, skalade, urk\u00e4rnade och skurna i bitar<\/p>\n

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

L\u00e4gg havregryn och hasseln\u00f6tter i en mixer tillsammans med sockret och ev. vaniljen. K\u00f6r en liten stund s\u00e5 smulas. L\u00e4gg i sm\u00f6ret och sirapen och k\u00f6r tills g\u00e5tt ihop till smulig deg. Om den \u00e4r f\u00f6r homogen f\u00e5r du tills\u00e4tta mer havregryn. Om den \u00e4r f\u00f6r torr och smulig l\u00e4gger du till lite mer sm\u00f6r. Den ska precis b\u00f6rja smula sig i stora klumpar f\u00f6r att vara riktigt bra.<\/p>\n

L\u00e4gg \u00e4ppelbitarna i en smord ugnsform. F\u00f6rdela smuldegen \u00f6ver och gr\u00e4dda i 175 grader i ugnen i ca 30 minuter. Kolla s\u00e5 den inte blir br\u00e4nd \u2013 den ska vara vackert gyllene och knaprig.<\/p>\n

Servera g\u00e4rna med en yoghurts\u00e5s gjord p\u00e5 vaniljyoghurt eller vanlig yoghurt (g\u00e4rna avrunnen i melittafilter f\u00f6r att f\u00e5 en lite tjockare kr\u00e4migare konsistens) blandad med mald eller krossad kardemumma eller med rivet limeskal och lite honung eller florsocker efter smak., eller kaniljcr\u00e8men som finns h\u00e4r bredvid p\u00e5 Katinkas Kitchen. Om du anv\u00e4nder den redan s\u00f6tade vaniljyoghurten beh\u00f6vs kanske inte s\u00e5 mycket socker. En yoghurt som ocks\u00e5 \u00e4r god att anv\u00e4nda \u00e4r grekisk eller turkisk yoghurt som nu finns att k\u00f6pa i burk. En s\u00e5dan h\u00e4r yoghurts\u00e5s \u00e4r b\u00e5de god och nyttigare att servera till vilken paj som helst. F\u00f6redrar du det s\u00e5 \u00e4r givetvis b\u00e5de gr\u00e4dde, vaniljs\u00e5s eller vaniljglass j\u00e4ttegott att servera \u00e4ven till denna uppskattade paj. Recept p\u00e5 en klassisk vaniljs\u00e5s, cr\u00e8me anglaise finner du h\u00e4r: http:\/\/katinkaskitchen.com\/?p=132<\/a><\/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":"

Den h\u00e4r smulpajen \u00e4r faktiskt glutenfri. Jag skapade den f\u00f6r att kunna bjuda min mor p\u00e5 samma paj som oss andra. Eftersom den blev v\u00e4ldigt god \u00e4r det den smulpajen vi g\u00f6r vid varje tillf\u00e4lle numera. H\u00e4r \u00e4r den gjord p\u00e5 \u00e4pplen, men den g\u00e5r lika bra att g\u00f6ra p\u00e5 […]<\/p>\n","protected":false},"author":5,"featured_media":3073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4004,111,115,11767,71,110,4031,121,55],"tags":[],"class_list":["post-2968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple","category-pajer-sota","category-baka-sott-kakor-pajer-bullar","category-blabar","category-efterratter","category-lattlagat-efterratter","category-pask","category-rabarber","category-socker"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2968","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=2968"}],"version-history":[{"count":24,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2968\/revisions"}],"predecessor-version":[{"id":35662,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2968\/revisions\/35662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3073"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}