{"id":184,"date":"2014-11-14T18:22:58","date_gmt":"2014-11-14T18:22:58","guid":{"rendered":"http:\/\/blogg.folkuniversitetet.nu\/ioanvi\/?page_id=184"},"modified":"2014-11-14T18:22:58","modified_gmt":"2014-11-14T18:22:58","slug":"batzina-paj","status":"publish","type":"page","link":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/batzina-paj\/","title":{"rendered":"Batzina paj"},"content":{"rendered":"<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>Zucchini 4 -5 st medelstora<\/li>\n<li>\u00c4gg\u00a0\u00a0 1 \u2013 2 st<\/li>\n<li>Feta ost ca 20 0gr<\/li>\n<li>Mj\u00f6lk ca 1 dc<\/li>\n<li>Vetemj\u00f6l ca 1,5 dl<\/li>\n<li>Olivolja ca 0,5 dl<\/li>\n<li>F\u00e4rska kryddor (persilja, basilika, oregano)<\/li>\n<li>Salt<\/li>\n<li>Peppar<\/li>\n<\/ul>\n<p><strong>Tillbeh\u00f6r<\/strong><\/p>\n<ul>\n<li>Grat\u00e4ngform<\/li>\n<li>Sil\/ durkslag<\/li>\n<\/ul>\n<p><strong>F\u00f6rberedelse<\/strong><\/p>\n<ul>\n<li>Hacka zucchini v\u00e4l tills de ser ut som smet.<\/li>\n<li>Sila ur deras v\u00e4tska: L\u00e4gg zucchini-smeten i en sil som du har lagt ovanp\u00e5 en djup sk\u00e5l. L\u00e5t dem sila i n\u00e5gra timmar.<\/li>\n<li>\u00a0Hacka de f\u00e4rska kryddorna<\/li>\n<li>Smula s\u00f6nder feta osten (med h\u00e4nderna)<\/li>\n<li>Vispa \u00e4gget<\/li>\n<\/ul>\n<p><strong><em>Till fyllningen<\/em><\/strong><\/p>\n<ul>\n<li>Blanda i en sk\u00e5l zucchini (som har tappat sin v\u00e4tska) + den hackande kryddorna + fetaostsmulorna + det vispade \u00e4gget + mj\u00f6lken +olivoljan + vetemj\u00f6let.<\/li>\n<\/ul>\n<p><strong>Hur g\u00f6r man <\/strong>(tv\u00e5 alternativ)<\/p>\n<ul>\n<li>L\u00e4gg fyllningen i en grat\u00e4ngform som \u00e4r smord med olivolja. (Den blir mer som zucchinimousse n\u00e4r den \u00e4r f\u00e4rdig).<\/li>\n<li>\u00a0L\u00e4gg fyllningen i en grat\u00e4ngform som du har smort med margarin el. sm\u00f6r och du har str\u00f6tt vetemj\u00f6l p\u00e5. (D\u00e5 blir pajbitarna mer stabila n\u00e4r den \u00e4r f\u00e4rdig)<\/li>\n<li><strong>\u00a0<\/strong>Gr\u00e4dda i ugnen. Tiden varierar beroende p\u00e5 hur fast fyllningen \u00e4r. \u00a0Mellan 25 min och 40 min.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser Zucchini 4 -5 st medelstora \u00c4gg\u00a0\u00a0 1 \u2013 2 st Feta ost ca 20 0gr Mj\u00f6lk ca 1 dc Vetemj\u00f6l ca 1,5 dl Olivolja ca 0,5 dl F\u00e4rska kryddor (persilja, basilika, oregano) Salt Peppar Tillbeh\u00f6r Grat\u00e4ngform Sil\/ durkslag F\u00f6rberedelse &hellip; <a href=\"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/batzina-paj\/\">Forts\u00e4tt l\u00e4sa <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":71,"featured_media":0,"parent":174,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-184","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/users\/71"}],"replies":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/comments?post=184"}],"version-history":[{"count":1,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/184\/revisions"}],"predecessor-version":[{"id":185,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/184\/revisions\/185"}],"up":[{"embeddable":true,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/174"}],"wp:attachment":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/media?parent=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}