{"id":664,"date":"2015-11-27T10:05:51","date_gmt":"2015-11-27T10:05:51","guid":{"rendered":"http:\/\/blogg.folkuniversitetet.nu\/ioanvi\/?page_id=664"},"modified":"2015-11-27T10:05:51","modified_gmt":"2015-11-27T10:05:51","slug":"musaka","status":"publish","type":"page","link":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/musaka\/","title":{"rendered":"&#8221;Musaka&#8221;"},"content":{"rendered":"<p style=\"text-align: center\"><strong>Musakas<\/strong><\/p>\n<p><a href=\"http:\/\/blogg.folkuniversitetet.nu\/ioanvi\/files\/2015\/11\/12287109_509801012512208_916192182_o.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-665 aligncenter\" src=\"http:\/\/blogg.folkuniversitetet.nu\/ioanvi\/files\/2015\/11\/12287109_509801012512208_916192182_o-300x169.jpg\" alt=\"12287109_509801012512208_916192182_o\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/files\/2015\/11\/12287109_509801012512208_916192182_o-300x169.jpg 300w, https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/files\/2015\/11\/12287109_509801012512208_916192182_o-1024x576.jpg 1024w, https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/files\/2015\/11\/12287109_509801012512208_916192182_o.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>Gul l\u00f6k 1 st. finhackad<\/li>\n<li>Vitl\u00f6ksklyftor 2 st. finhackade<\/li>\n<li>Tomatpur\u00e9\u00a0 2 msk<\/li>\n<li>Tomater 3 st. krossade<\/li>\n<li>Olivolja 4 msk<\/li>\n<li>N\u00f6tf\u00e4rs 400g<\/li>\n<li>Aubergine 2 st , skivad ca 2 cm tjock<\/li>\n<li>Potatisar , 6 st. skalade och skivade<\/li>\n<li>Pr\u00e4stost riven<\/li>\n<li>salt<\/li>\n<li>svartpeppar<\/li>\n<\/ul>\n<p><em><strong>Bechamels\u00e5s<\/strong><\/em><\/p>\n<ul>\n<li>salt<\/li>\n<li>svartpeppar<\/li>\n<li>pr\u00e4stost riven<\/li>\n<li>sm\u00f6r 2 msk<\/li>\n<li>mj\u00f6lk 1,5 lt<\/li>\n<li>mj\u00f6l 6 msk<\/li>\n<li>\u00e4gg 2 st<\/li>\n<li>muskon\u00f6t 1 tsk<\/li>\n<\/ul>\n<p><strong>HUR G\u00d6R MAN<\/strong><\/p>\n<p><strong>\u00a0<\/strong><em>B\u00f6rja med<strong> k\u00f6ttf\u00e4rss\u00e5sen<\/strong><\/em>.<\/p>\n<ol>\n<li>Fr\u00e4s l\u00f6k och vitl\u00f6k i olivolja i en gryta tillsammans med tomatpur\u00e9.<\/li>\n<li>Tills\u00e4tt f\u00e4rsen och stek ca 3 minuter.<\/li>\n<li>H\u00e4ll i krossad tomat.<\/li>\n<li>Krydda med oregano, salt och svartpeppar och lite kanell och lite socker eller honung.<\/li>\n<li>L\u00e5t sm\u00e5koka ca 20 minuter under lock.<\/li>\n<\/ol>\n<p><strong>\u00a0<\/strong><strong>Aubegin<\/strong><\/p>\n<ol>\n<li>Skiva auberginen och blanda med \u00bd tsk salt i en bunke.<\/li>\n<li>L\u00e5t st\u00e5 ca 10 minuter, h\u00e4ll av v\u00e4tskan som bildats i bunken.<\/li>\n<li>Torka aubeginskivorna med en handduk. Salta och peppra.<\/li>\n<li>Stek dem i olivoljan och l\u00e4gg dem i k\u00f6kspapper f\u00f6r att dra oljan efter att du har stekt.<\/li>\n<\/ol>\n<p><em><strong>Potatis<\/strong><\/em><\/p>\n<ul>\n<li>Hacka i skivor och l\u00e4gg dem i en sk\u00e5l med vatten i s\u00e5 att de inte blir svarta.<\/li>\n<li>Stek dem i olivoljan, salta och peppra.<\/li>\n<li>L\u00e4gg dem i k\u00f6kspapper f\u00f6r att dra oljan efter att du har stekt<\/li>\n<\/ul>\n<p><em><strong>\u00a0<\/strong><\/em><strong><em>Bechamels\u00e5s<\/em> <\/strong>OBS! L\u00e5g temperatur.<\/p>\n<ul>\n<li>V\u00e4rm upp sm\u00f6ret i en kastrull och vispa ihop med mj\u00f6let. S\u00e5 sm\u00e5ningom.<\/li>\n<li>V\u00e4rm upp mj\u00f6lken i en annan kastrull. OBS! Den ska inte koka!<\/li>\n<li>H\u00e4ll mj\u00f6lken i den kastrull du han sm\u00f6ret och mj\u00f6let. R\u00f6r tills den f\u00e5r lite tjockare konsistens.<\/li>\n<\/ul>\n<p>I en annan sk\u00e5l vispa \u00e4ggen.<\/p>\n<p>V\u00e4nta ca 10 min tills smeten kalnar och h\u00e4ll \u00e4ggen ocks\u00e5 i.<\/p>\n<p><strong>\u00a0<\/strong><strong>S\u00e4tt ugnen p\u00e5 225\u00b0.<\/strong><\/p>\n<ol>\n<li>Varva aubergine, potatis, k\u00f6ttf\u00e4rss\u00e5s och riven pr\u00e4stost emellan dem i en ugnsform Toppa med bechamels\u00e5sen.<\/li>\n<li>Str\u00f6 den rivna pr\u00e4stosten p\u00e5 s\u00e5sen.<\/li>\n<li>Gr\u00e4dda i nedre delen av ugnen ca 30 \u2013 40 minuter<\/li>\n<\/ol>\n<p style=\"text-align: right\"><strong>\u00a0<\/strong><strong>Lycka till!<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Musakas Ingredienser Gul l\u00f6k 1 st. finhackad Vitl\u00f6ksklyftor 2 st. finhackade Tomatpur\u00e9\u00a0 2 msk Tomater 3 st. krossade Olivolja 4 msk N\u00f6tf\u00e4rs 400g Aubergine 2 st , skivad ca 2 cm tjock Potatisar , 6 st. skalade och skivade Pr\u00e4stost &hellip; <a href=\"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/grekisk-matlagning\/recept\/musaka\/\">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":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-664","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/664","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=664"}],"version-history":[{"count":1,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/664\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/blogg.folkuniversitetet.nu\/ioanvi\/wp-json\/wp\/v2\/pages\/664\/revisions\/666"}],"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=664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}