{"id":9206,"date":"2016-06-09T16:47:05","date_gmt":"2016-06-09T14:47:05","guid":{"rendered":"https:\/\/www.annaps.com\/?page_id=9206"},"modified":"2017-03-07T13:40:42","modified_gmt":"2017-03-07T12:40:42","slug":"omelett-roedbeta-getost","status":"publish","type":"page","link":"https:\/\/annaps.com\/sv\/omelett-roedbeta-getost\/","title":{"rendered":"Every day food: Omelett, r\u00f6dbeta & getost"},"content":{"rendered":"

\"Image.png\"<\/a><\/p>\n

Detta \u00e4r en r\u00e4tt med klassiska smaker, men med en oklassisk twist. En av mina b\u00e4sta v\u00e4nner gifte sig f\u00f6rra sommaren och jag fick \u00e4ran att laga maten p\u00e5 hans br\u00f6llop. De ville ha r\u00f6dbetor, getost och valn\u00f6tter. Vid en upplagning av maten en m\u00e5nad f\u00f6re br\u00f6llopet r\u00e5kade jag av en slump ha jordgubbar hemma. Jag testade kombinationen och den var helgalen, men otroligt nog funkade den. H\u00e4r \u00e4r en r\u00e4tt med samma smaker men i ett helt annat utf\u00f6rande.\u00a0<\/em><\/p>\n

4 personer<\/strong><\/p>\n

Saltbakad r\u00f6dbeta\u00a0<\/strong><\/p>\n

6 stora r\u00f6dbetor<\/p>\n

grovt havssalt<\/p>\n

S\u00e4tt ugnen p\u00e5 200\u00b0C\/392\u00b0F. Ansa och borsta r\u00f6dbetorna, men skala dom inte. T\u00e4ck botten av en ugnss\u00e4ker form med grovt havssalt. Placera ut r\u00f6dbetorna \u00f6ver saltet s\u00e5 att de st\u00e5r stadigt i formen. Baka i ugnen i 45-60 minuter beroende p\u00e5 storlek. L\u00e5t svalna, skala och bryt betorna till \u00f6nskad storlek.\u00a0<\/em><\/p>\n

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

6 \u00e4gg<\/p>\n

3 dl mj\u00f6lk<\/p>\n

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

salt<\/p>\n

nymalen svartpeppar<\/p>\n

kallpressad rapsolja till formen<\/p>\n

Vispa samman \u00e4gg, mj\u00f6lk och vispgr\u00e4dde i en bunke. Smaka av med salt och svartpeppar. Dela upp smeten i smorda ugnss\u00e4kra formar. Baka av p\u00e5 200\u00b0C\/392\u00b0F i 20 minuter, eller tills omeletten satt sig. Jag anv\u00e4nde h\u00e4r en silikonform av m\u00e4rket Silikomart, d\u00e4r varje omelett \u00e4r ca 0,5 dl. Jag ville ha sm\u00e5 men flera omeletter per portion, men det g\u00e5r lika bra att anv\u00e4nda st\u00f6rre portionsformar, men t\u00e4nk d\u00e5 p\u00e5 att tiden i ugnen kan beh\u00f6va f\u00f6rl\u00e4ngas.\u00a0<\/em><\/p>\n

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

100 g getost<\/p>\n

100 g f\u00e4rskost<\/p>\n

salt<\/p>\n

Mixa samman getost och f\u00e4rskost i en mixer. Smaka av med salt.\u00a0<\/em><\/p>\n

 <\/p>\n

Till servering beh\u00f6vs f\u00e4rska jordgubbar, hyvlade\/hackade valn\u00f6tter och din favorit\u00f6rt.<\/p>\n

 <\/p>\n

Peter Olsson, \u201dChefabetic\u201d\u00a0<\/strong><\/p>\n

Recept publicerat 9 juni 2016<\/p>\n","protected":false},"excerpt":{"rendered":"

Detta \u00e4r en r\u00e4tt med klassiska smaker, men med en oklassisk twist. En av mina b\u00e4sta v\u00e4nner gifte sig f\u00f6rra sommaren och jag fick \u00e4ran att laga maten p\u00e5 hans br\u00f6llop. De ville ha r\u00f6dbetor, getost och valn\u00f6tter. Vid en upplagning av maten en m\u00e5nad f\u00f6re br\u00f6llopet r\u00e5kade jag av en slump ha jordgubbar hemma. […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":7,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9206","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nEvery day food: Omelett, r\u00f6dbeta & getost - 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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