{"id":10602,"date":"2016-11-24T11:31:29","date_gmt":"2016-11-24T10:31:29","guid":{"rendered":"https:\/\/www.annaps.com\/?page_id=10602"},"modified":"2017-03-07T13:40:42","modified_gmt":"2017-03-07T12:40:42","slug":"every-day-food-kolja-broccoli-boenor","status":"publish","type":"page","link":"https:\/\/annaps.com\/sv\/every-day-food-kolja-broccoli-boenor\/","title":{"rendered":"Every day food: Kolja, broccoli & b\u00f6nor"},"content":{"rendered":"

\"diabetesrecept-nov\"<\/a><\/p>\n

Vi g\u00e5r mot m\u00f6rkare och kallare tider (det m\u00e4rks om inte annat n\u00e4r man f\u00f6rs\u00f6ker fotografera i \u201ddagsljus\u201d). Jag tycker v\u00e4ldigt mycket om att arbeta med olika f\u00e4rger n\u00e4r jag lagar mat. Ofta har jag en vision om hur r\u00e4tten ska se ut l\u00e5ngt innan den hamnar p\u00e5 tallriken. Den h\u00e4r g\u00e5ngen ville jag arbeta med gr\u00f6na r\u00e5varor som jag tycker ger den h\u00e4r r\u00e4tten en sk\u00f6n h\u00f6stig k\u00e4nsla. Detta var f\u00f6rst t\u00e4nkt som en vegetarisk r\u00e4tt i en helt annan utformning, men n\u00e4r jag snubblade f\u00f6rbi en fantastisk kolja valde jag att t\u00e4nka om. Det \u00e4r s\u00e5h\u00e4r jag tycker att man ska se p\u00e5 matlagning – var \u00f6ppensinnad och l\u00e5t r\u00e5varorna best\u00e4mma.<\/p>\n

Kolja, broccoli & b\u00f6nor, 4 personer<\/strong><\/p>\n

L\u00e5gtempererad kolja<\/strong><\/p>\n

600 g koljafil\u00e9<\/p>\n

5 dl vatten<\/p>\n

50 g salt<\/p>\n

sm\u00f6r till formen<\/p>\n

S\u00e4tt ugnen p\u00e5 125\u00b0. Blanda ut saltet i vattnet och l\u00e5t fisken rimmas i 20 minuter. Detta g\u00f6r att fisken blir fastare och att saltet tr\u00e4nger in i k\u00f6ttet. Portionera fisken i fyra portioner a 150 g. L\u00e4gg fisken i en smord ugnss\u00e4ker form, t\u00e4ck med plastfilm och baka fisken tills den n\u00e5r en innertemperatur av 45\u00b0, ca 20 minuter.<\/p>\n

R\u00e5stekt broccoli<\/strong><\/p>\n

2 st broccoli<\/p>\n

rapsolja till stekning<\/p>\n

flingsalt<\/p>\n

Ansa och sk\u00e4r ned broccolin i grova bitar. Sl\u00e4ng inte stammen, den ska anv\u00e4ndas senare. Hetta upp en stekpanna och stek broccolin ordentligt p\u00e5 h\u00f6g v\u00e4rme tills den tagit fin f\u00e4rg. Var f\u00f6rsiktig d\u00e5 det tenderar att skv\u00e4tta en del. Avsluta med flingsalt.<\/p>\n

\u00a0<\/strong><\/p>\n

Sm\u00f6rblancherade gr\u00f6nsaker<\/strong><\/p>\n

100 g k\u00e5l, f\u00f6rslagsvis svartk\u00e5l, savoyk\u00e5l eller gr\u00f6nk\u00e5l<\/p>\n

250 g edamameb\u00f6nor (frysta funkar alldeles utm\u00e4rkt!)<\/p>\n

stj\u00e4lkarna fr\u00e5n broccolin<\/p>\n

Ansa, tv\u00e4tta och riv ned k\u00e5len till mindre bitar. Skala broccolistj\u00e4lken och skiva den tunt med en mandolin eller en vass kniv. Koka upp v\u00e4l saltat vatten i en kastrull (vattnet ska smaka som en kallsup!) och tills\u00e4tt en rej\u00e4l klick sm\u00f6r. Doppa ned gr\u00f6nsakerna precis f\u00f6r servering. Broccolistammen och b\u00f6norna beh\u00f6ver ca 30 sekunder medan k\u00e5len endast beh\u00f6ver n\u00e5gra sekunder. Detta kallas f\u00f6r att blanchera.<\/p>\n

\u00a0<\/strong><\/p>\n

Dillolja<\/strong><\/p>\n

100 g dill<\/p>\n

200 g neutral olja<\/p>\n

Hetta upp olja i en kastrull till 70\u00b0. Mixa dill och den varma oljan i en kraftfull mixer tills helt s\u00f6ndermixat, 7-8 minuter. Anledningen till att man hettar upp oljan \u00e4r f\u00f6r att utvinna s\u00e5 mycket klorofyll som m\u00f6jligt ur dillen. L\u00e5t oljan l\u00e5ngsamt droppa av i kaffefilter f\u00f6r b\u00e4sta resultat. Kyl ned och f\u00f6rvara i kylsk\u00e5p.<\/p>\n

\u00a0<\/strong><\/p>\n

Spr\u00e4ckt vitvinss\u00e5s<\/strong><\/p>\n

2 sm\u00e5 schalottenl\u00f6kar<\/p>\n

\u00bd liten f\u00e4nk\u00e5l<\/p>\n

2 lagerblad<\/p>\n

1 stor kvist f\u00e4rsk timjan<\/p>\n

rapsolja till stekning<\/p>\n

3 dl torrt vitt vin<\/p>\n

4 dl fiskbuljong<\/p>\n

4 dl vispgr\u00e4dde<\/p>\n

salt<\/p>\n

dillolja (se recept ovan)<\/p>\n

Fr\u00e4s gr\u00f6nsaker, lagerblad och timjan i rapsolja p\u00e5 svag v\u00e4rme tills de mjuknat, ca tv\u00e5 minuter. Tills\u00e4tt vin och l\u00e5t reducera tills ca h\u00e4lften av v\u00e4tskan \u00e5terst\u00e5r. H\u00e4ll i fiskbuljong och l\u00e5t koka ned ytterligare, tills ca tre dl v\u00e4tska \u00e5terst\u00e5r. Tills\u00e4tt vispgr\u00e4dde och reducera tills s\u00e5sen tjocknat av sig sj\u00e4lv. Sila och smaka av med salt. Droppa i n\u00e5gra droppar dillolja och r\u00f6r f\u00f6rsiktigt om precis f\u00f6re servering.<\/p>\n

Peter Olsson, \u201dChefabetic\u201d<\/strong><\/p>\n

Recept publicerat 23 November\u00a02016<\/p>\n","protected":false},"excerpt":{"rendered":"

Vi g\u00e5r mot m\u00f6rkare och kallare tider (det m\u00e4rks om inte annat n\u00e4r man f\u00f6rs\u00f6ker fotografera i \u201ddagsljus\u201d). Jag tycker v\u00e4ldigt mycket om att arbeta med olika f\u00e4rger n\u00e4r jag lagar mat. Ofta har jag en vision om hur r\u00e4tten ska se ut l\u00e5ngt innan den hamnar p\u00e5 tallriken. Den h\u00e4r g\u00e5ngen ville jag arbeta […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10602","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nEvery day food: Kolja, broccoli & b\u00f6nor - AnnaPS<\/title>\n<meta name=\"description\" content=\"AnnaPS makes clothes with integrated pockets to carry your diabetes devices such as insulin pump, pen and glucose meter. 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