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63:null
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65:["$","span",null,{"className":"sr-only","children":"Betyg: 4 av 5 (16 röster)"}]
66:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/rabarbercheesecake-med-vit-choklad-och-lime","children":"Rabarbercheesecake med vit choklad och lime"}]}]
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6b:["$","span",null,{"className":"sr-only","children":"Betyg: 4 av 5 (29 röster)"}]
6c:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/kramig-kycklinggryta-med-dragon-och-ol","children":"Krämig kycklinggryta med dragon och öl"}]}]
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70:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/potatistarta","children":"Potatistårta"}]}]
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7f:["$","span",null,{"className":"sr-only","children":"Betyg: 4.6 av 5 (53 röster)"}]
80:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/krossad-sesampotatis-med-het-skagenrora","children":"Krossad sesampotatis med het skagenröra"}]}]
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85:["$","span",null,{"className":"sr-only","children":"Betyg: 4.9 av 5 (15 röster)"}]
86:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/lojromstacos-med-citronsmetana-och-picklad-rodlok","children":"Löjromstacos med citronsmetana och picklad rödlök"}]}]
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8c:["$","span",null,{"className":"sr-only","children":"Betyg: 4.4 av 5 (112 röster)"}]
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91:[["$","img",null,{"alt":"","aria-hidden":"true","src":"/static/svg/rating/icon-star-outline.svg","width":16,"height":16,"decode":"async","loading":"lazy","className":"rating_stars-module-scss-module__L6Lpeq__starOutline"}],["$","img",null,{"src":"/static/svg/rating/icon-star-filled-no-scale.svg","height":16,"width":"60%","className":"rating_stars-module-scss-module__L6Lpeq__star","decode":"async","alt":""}]]
92:["$","span",null,{"className":"sr-only","children":"Betyg: 4.6 av 5 (109 röster)"}]
93:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/knackig-rabarberpaj-med-jordgubbar","children":"Knäckig rabarberpaj med jordgubbar"}]}]
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98:["$","span",null,{"className":"sr-only","children":"Betyg: 4.3 av 5 (1559 röster)"}]
99:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/bjorn-nilssons-kanda-chokladbollsrecept","children":"Björn Nilssons kända chokladbollsrecept"}]}]
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9b:["$","div",null,{"className":"cooking_time-module-scss-module__Hcde3W__wrapper","children":"35 min"}]
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9e:["$","span",null,{"className":"sr-only","children":"Betyg: 4.6 av 5 (11 röster)"}]
9f:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/frasiga-vafflor-med-bar","children":"Frasiga våfflor med bär"}]}]
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a2:null
a3:["$","img",null,{"alt":"","aria-hidden":"true","src":"/static/svg/rating/icon-star-outline.svg","width":16,"height":16,"decode":"async","loading":"lazy","className":"rating_stars-module-scss-module__L6Lpeq__starOutline"}]
a4:["$","span",null,{"className":"sr-only","children":"Betyg: 3.7 av 5 (140 röster)"}]
a5:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/cheesecake-med-pistage","children":"Cheesecake med pistage"}]}]
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aa:["$","span",null,{"className":"sr-only","children":"Betyg: 4.2 av 5 (76 röster)"}]
ab:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/snabba-kesofrallor-med-chilicheese","children":"Snabba kesofrallor med chilicheese"}]}]
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b1:["$","h2",null,{"className":"list_item-module-scss-module__4kqIzG__title","children":["$","$L2a",null,{"href":"/recipe","as":"/tareq-taylors-chimichurri","children":"Tareq Taylors chimichurri"}]}]
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b9:Taf9,[Här kan du läsa mer och köpa kursen! ::button](https://www.koket.se/kurser/vin-mat-kombination)

Mischa har samlat 30 års erfarenhet i 7 härliga lektioner med fokus på att kombinera mat och dryck i perfekt harmoni. Nedan kan du läsa mer om innehållet i kursen.

## Lektion 1  - Så förstår du vin

I första lektionen lär Mischa dig hur du förstår vin utifrån färg, doft och smak. Mischa pratar även sensorik och guidar dig i hur du använder dina olika sinnen när du provar vin.

![](https://img.koket.se/standard-large/mischas-kurs-mischa-glas.jpg)

## Lektion 2 - Smakkombinationer

Mischa lär dig om grundsmaker, aromer och texturer. Hon provar viner tillsammans med mat och lär dig olika sätt att skapa fantastiska smakkombinationer där 1+1=3.

## Lektion 3 - Lätta viner

Mischa berättar om sina favoriter i denna kategori av lätta, friska och eleganta viner. Hon provar även ett par viner och bjuder på klassiska maträtter som passar perfekt till.

## Lektion 4 - Medelfylliga viner

Mischa guidar dig genom den största vinkategorin, medelfylliga viner. Hon provar sina favoritviner och bjuder dem med vällagad mat där smakerna gifter sig perfekt.

## Lektion 5 - fylliga viner

Mischa provar lite kraftigare viner och lagar underbara maträtter i perfekt smakkombination och med lite extra kärlek. Mischa lär dig även om dekantering och temperaturer.  

[Se trailer och köp kursen här ::button](https://www.koket.se/kurser/vin-mat-kombination)

![](https://img.koket.se/standard-large/mischas-kurs-ostar.jpg)

## Lektion 6 - söta viner

I lektionen lär du dig hur sötma fungerar och hur söta viner bäst kombineras med mat. Mischa bjuder vin och mat med söta smaker vilket passar perfekt då sött + sött = mindre sött.

## Lektion 7 - Mousserande viner

I Mischas favoritkategori ger hon dig sina favoritviner och historien bakom. Hon provar olika mousserande viner och lagar maträtter som passar till. Det blir även sabrering.  

## Lektion 8 - Sammanfattning

Mischa sammanfattar vad hon lärt dig under kursen. Fortsätt prova vin, laga mat och skapa fantastiska smakkombinationer, på ditt eget vis. Och våga ta ut svängarna och vara lite crazy.

![](https://img.koket.se/standard-large/mischas-kurs-ankbrost.jpg)  

Kursen är helt digital och när du väl köpt den är den din för alltid. Du kan alltså gå kursen i din egen takt och hoppa fram och tillbaka mellan lektionerna för att riktigt förstå all den  magiska kunskap Mischa delar med sig av. 

I kursen ingår recept på all mat som lagas, mängder av vintips med artikelnummer och såklart massor av värdefulla tips för att du ska kunna lyckas med din perfekta måltid. 

[Kursen blir din för 299 kr - läs mer här! ::button](https://www.koket.se/kurser/vin-mat-kombination)ba:T490,#Kycklingspett
Blanda paprikapulver, svartpeppar, ingefära, spiskummin, koriander, soja och olivolja i en skål.
Trä kycklingbitarna på spett och salta lätt. Pensla med marinaden.
Grilla spetten några minuter per sida tills kycklingen är genomstekt. Du kan även tillaga dem i ugnen på 200 grader varmluftsgrill i ca 15–20 minuter.
#Krämig kålsallad
Koka spetskålen hastigt i lättsaltat vatten, ca 1 minut, så att den fortfarande har kvar sin krispighet.
Kyl kålen snabbt i isvatten eller under kallt rinnande vatten. Låt rinna av ordentligt och torka gärna av den lätt.
Blanda majonnäs, crème fraiche, dijonsenap och dragon i en skål. Smaka av med salt och svartpeppar.
Vänd ner spetskålen och smaka av ytterligare en gång.
#Tomatkompott
Fräs tomater och vitlök i lite olivolja tills tomaterna börjar mjukna.
Tillsätt sambal oelek och tomatpuré och låt fräsa vidare tills tomaterna blir mjuka och lite mosiga.
Ta av från värmen och låt svalna något. Rör ner den hackade dragonen och smaka av med salt.
#Servering
Lägg den krämiga kålsalladen i mitten av tallriken. Placera ett kycklingspett ovanpå och toppa med tomatkompotten.bb:T693,#Tårtbotten
Sätt ugnen på 200 grader. Klä botten på en springform, 22–24 cm i diameter, med bakplåtspapper.
Sikta samman vetemjöl, potatismjöl och bakpulver i en bunke.
Värm ägg och strösocker till fingervarmt i en kastrull på medelvärme under omrörning. Häll över blandningen i en bunke eller matberedare och vispa vitt och riktigt pösigt med elvisp i minst 10 minuter.
Sikta ner de torra ingredienserna lite i taget och vänd försiktigt ihop smeten med en slickepott tills den är slät.
Häll smeten i formen och grädda mitt i ugnen i 18–20 minuter. Kontrollera med en sticka att bottnen är färdiggräddad.
Ta ut bottnen ur ugnen och vänd den direkt upp och ner på ett bakplåtspapper. Låt svalna helt i formen.
Skär försiktigt längs kanten för att lossa bottnen från formen och dela den sedan i tre delar.
#Vaniljkräm
Vispa ihop äggulor, strösocker och majsstärkelse i en bunke.
Dela vaniljstången på längden, skrapa ur fröna och lägg både frön och stång i mjölken.
Koka upp mjölken i en tjockbottnad kastrull.
Vispa ner den varma mjölken i äggblandningen och häll sedan tillbaka allt i kastrullen.
Koka upp under ständig omrörning tills krämen tjocknar. Sänk värmen och låt sjuda i ytterligare 2 minuter.
Häll över vaniljkrämen i en bunke och rör ner smöret tills det smält. Ta bort vaniljstången och låt krämen svalna helt i kylskåp.
#Montering
Vispa grädden fluffig.
Lägg den första bottnen på ett serveringsfat och bred över jordgubbssylt.
Lägg på nästa botten och bred över vaniljkrämen.
Lägg på den sista bottnen och täck hela tårtan med vispad grädde.
Garnera med jordgubbar före servering.bc:T560,#Vaniljkräm
Börja med vaniljkrämen. Vispa ihop äggulor, majsstärkelse och strösocker i en bunke.

Koka upp mjölk, grädde och vaniljpulver i en kastrull. Häll sedan ner den varma mjölken över äggulorna i bunken samtidigt som du vispar.

Häll sedan tillbaka krämen ner i kastrullen och värm på låg medelvärme tills krämen börjar tjockna. Ta av från värmen och klicka i smöret. Häll över i en bunke med lock och ställ i kylen för att svalna.

#Sockerkaka
Sätt ugnen på 175 grader varmluft. Smöra och bröa en sockerkaksform.

Smält smöret i en kastrull, dra av från värmen och tillsätt mjölken.

Vispa ägg och socker vitt och fluffigt i en bunke. Blanda vetemjöl, bakpulver och vaniljsocker i en annan bunke och sikta sedan ner i äggvispet. Vänd ihop med en slickepott och tillsätt sedan smörmjölken. Riv ner citronzest i smeten och blanda om.

Häll ner smeten i formen och grädda längst ner i ugnen i ca 40 minuter. Ta ut och låt svalna.

#Servering
Vispa grädden lätt.

Skölj och skär jordgubbarna i mindre bitar. Sockra lite (efter eget tycke och efter sötman i jordgubbarna) och mosa ihop med en stor sked eller gaffel.

Varva sedan sockerkaka, vaniljkräm och mosade jordgubbar i serveringsglas eller burkar. Toppa med lättvispad grädde.

Sockerkakan som blir över går bra att frysa in, om den inte går åt till fika.bd:T443,Sätt ugnen på 200 grader.
Blanda kalkonfärs, kokt matvete, ägg, currypasta, kokosmjölk, stärkelse och salt till en jämn smet.
Skär den fasta delen av salladskålen i ca 1 cm breda strimlor. Spara de gröna och mjuka bladen till salladen.
Hetta upp sesamoljan i en stor stekpanna. Fräs 2 vitlöksklyftor och ingefäran i ca 30 sekunder. Tillsätt kålen och stek i ungefär 3 minuter. Häll sedan i limesaft, soja, fisksås och sirap. Låt allt steka ihop på hög värme tills kålen mjuknat något.
Lägg hälften av kålfräset i botten av en ugnsform. Bred ut färsblandningen ovanpå och toppa med resten av kålen.
Grädda mitt i ugnen i 20–25 minuter, tills kålpuddingen är genomstekt och fått fin färg. Låt vila några minuter före servering.
Riv eller strimla de sparade salladskålsbladen grovt och blanda med morot, salladslök och böngroddar.
Vispa ihop vitlök, limeskal, limesaft, fisksås, sriracha och socker till dressingen. Vänd ner salladen i dressingen precis före servering.
Toppa kålpuddingen med den fräscha salladen och koriander. Servera direkt.be:T511,#Pavlova
Sätt ugnen på 225 grader.

Marängen blir bäst om äggvitorna är rumstempererade. Vispa dem till ett mjukt skum tillsammans med saltet.

Tillsätt sedan sockret lite i taget och vispa tills sockret har löst upp sig helt. Tillsätt vinäger och majsstärkelse och vänd försiktigt ner det i marängen med en slickepott.

Lägg upp marängen på ett bakplåtspapper och forma till en tårtbotten.

Ställ in plåten i nedre delen av ugnen och sänk temperaturen till 125 grader med en gång. Grädda i 90 minuter.

Stäng av ugnen och låt marängen svalna helt i ugnen.

#Rabarberkompott
Skölj rabarbern och skär den i 2 cm stora bitar. Låt alla ingredienserna till kompotten förutom jordgubbarna koka upp i en kastrull. Koka i ett par minuter tills rabarbern mjuknat, men inte fallit sönder. 

Låt svalna och vänd sedan i delade jordgubbar.

#Sirapsrostade nötter
Sätt ugnen på 175 grader. Blanda nötterna med sirap, ljust muscovadosocker och lite flingsalt i ugnsform.

Rosta i mitten av ugnen 10-15 minuter, tills det börjar få färg och sirapen har karamelliserats. Låt svalna.

#Montering
Vispa grädden fluffigt och tillsätt vaniljsocker. Bre ut grädden över marängen. Toppa med rabarberkompotten och de sirapsrostade nötterna. Garnera med lite citronmeliss.bf:T45d,#Pajdeg
Lägg alla ingredienser i en skål och nyp ihop till en grynig massa.
Häll upp på bakbord och arbeta ihop till en jämn deg för hand.
Lägg degen mellan två bakplåtspapper och kavla ut till en stor tunn platta.
Lägg in plattan i kylen i minst 30 minuter till den stelnat helt.
#Mandelkräm
Riv mandelmassan och lägg i skålen.
Tillsätt rumsvarmt smör, äggula, strösocker, vetemjöl och mortlade kardemummakärnor.
Vispa ihop till en klumpfri kräm med hjälp av en elvisp.
Sätt ugnen på 175 grader varmluft.
Dela, kärna ur och skär persikorna i ca 1 cm breda klyftor.
Ta ut pajdegen och bred på mandelkräm i mitten av pajdegen, spara ca 5 cm på kanterna för senare invik.
Blanda persikan med potatismjöl och strösocker i en skål. Lägg bitarna i valfritt mönster på mandelkrämen.
Vik över pajdegen och pensla kanten med ett uppvispat ägg. Strö rörsocker och mandelflarn över kanten.
Grädda näst längst ner i ugnen i 25–30 minuter. Kanterna ska vara gyllenbruna och persikan mjuk.
Pudra över florsocker när galetten svalnat något. Servera galetten ljummen med vaniljglass.c0:T622,#Rårörda lingon
Blanda lingon och socker i en skål.
Rör om och låt stå i rumstemperatur i minst 30 minuter tills sockret har löst sig.
#Potatismos
Skala potatisen och koka den mjuk i lättsaltat vatten, ca 15–20 minuter.
Häll av vattnet och låt potatisen ånga av. Pressa eller mosa potatisen.
Rör ner det smälta smöret och tillsätt den varma mjölken lite i taget tills moset fått önskad konsistens. Smaka av med salt.
#Wallenbergare
Lägg kalvfärsen och saltet i en matberedare. Kör några sekunder tills färsen börjar binda sig.
Tillsätt äggulorna, en i taget, medan maskinen går på låg hastighet.
Krydda med kryddpeppar, nejlika och vitpeppar.
Häll i den kalla grädden i en tunn stråle medan maskinen fortfarande går. Det är viktigt att grädden är kall så att färsen inte skär sig.
Mixa tills smeten är slät, fluffig och något lös i konsistensen.
Låt färsen vila i kylskåp i ca 10 minuter.
Forma 4 stora eller 6 mindre biffar med lätt fuktade händer.
Vänd biffarna försiktigt i ströbröd.
Stek dem gyllenbruna i smör på medelvärme, ca 3–4 minuter per sida. Låt vila ett par minuter före servering.
#Ärtor
Koka upp lättsaltat vatten och lägg i ärtorna.
Koka i 1–2 minuter och häll sedan av vattnet.
Vänd ner smör och smaka av med salt och svartpeppar.
#Skirat smör
Smält smöret långsamt på låg värme.
Skumma bort det vita skummet och häll försiktigt av det klara smöret utan att få med bottensatsen.
#Servering
Servera wallenbergarna med potatismos, rårörda lingon, ärtor och skirat smör.c1:Tb50,![Rose - redaktionens favoriter 1 ny 2026](https://img.koket.se/standard-large/rose-redaktionens-favoriter-1-ny-2026.png.jpg)

**Susana Balbo, Signature Rosé**
Argentina, Nr 9356401, 179 kr

**Kommentar:** Bärig och mycket frisk smak med inslag av röda vinbär, örter, rabarber, smultron.Ett trevligt vin som, enligt oss, gärna får lufta en stund innan det serveras väl kylt.

---

**M de Minuty, Rosé**
Frankrike, Nr 259001, 179 kr

**Kommentar:** Enkelt, bärigt och smakar som ett rosé ska smaka. Mycket frisk smak med inslag av smultron, färska örter, röda vinbär, persika och blodgrapefrukt. 

---

**Cuvée Madame, Sélection de Mademoiselle**  
Frankrike, Nr 220301, 139 kr

**Kommentar:** Ett rosé som några av oss på redaktionen har som stående husvin under våren och sommaren. Ett lätt, bärigt och mycket friskt vin med smak av smultron, färska örter, och blodgrapefrukt. 

---

**Le Rosé, Domaine de la Bargemone**
Frankrike, Nr 2006214, 62 kr (250 ml)

**Kommentar:** Bärig med tydlig smak av smultron - så som man vill att ett rosévin ska vara. Vi uppskattar också ett vin i mindre burk, för tillfällen då du inte vill öppna en hel flaska.

---

**Jurtschitsch Rosé, vom Zweigelt**  
Österrike, Nr 560001, 125 kr

**Kommentar:** En klassiker som är återkommande på vinhyllan hos oss på redaktionen. En somrig, frisk och bärig rosé med inslag av smultron, örter, röda vinbär och blodgrapefrukt. 

---

![Rose - redaktionens favoriter 2 2026](https://img.koket.se/standard-large/rose-redaktionens-favoriter-2-2026.png.jpg)


**Crudo, Rosé Organic**  
Italien, nr 2114, 99 kr

**Kommentar:** Som flaskan avslöjar passar det är vinet perfekt till fisk och skaldjur (och antagligen bläckfisk) men även som mingeldryck. Det har en bärig smak med inslag av jordgubbar, persika, hallon, vattenmelon, örter och blodgrapefrukt.

---

**Les Fumées Blanches, Rosé**  
Frankrike, nr 22138, 99 kr

**Kommentar:** En ungdomlig och lätt rosé. Bärig, mycket frisk smak med inslag av rabarber, örter, röda vinbär och citrus.  

---

**Loxarel A Pèl rosé**
Spanien, Nr 795901, 145 kr

**Kommentar:** En bubblig rosé vi gärna skålar med i vår. Smakrik, frisk och god! Nyanserad och fruktig med inslag av mogna jordgubbar, mineral, aprikos, ljust bröd och fransk nougat.

---

**Côté Mas, Organic Rosé**  
Frankrike. Nr 228201, 99 kr

**Kommentar:** Ett trevligt mingelrosé som får extra pluspoäng för sin snygga flaska och snälla prislapp. Fruktig smak med inslag av jordgubbar, hallon, persika, granatäpplen och mandarin.  

---

**Enzo Bartoli, Rosato**
Italien, Nr 7794001, 139 kr

**Kommentar:** Ett vin som överraskade med sin goda smak och lutar åt att bli en ny favorit denna vår! Bärig, mycket frisk smak med inslag av smultron, röda vinbär, rabarber, örter och blodgrapefrukt. 

(Artikel är uppdaterad april 2026)c2:T8e2,#### Vad är det viktigaste att tänka på för en nybörjare vid grillen?

Det viktigaste är att hålla rätt temperatur, varken för hög eller för låg. Du vill alltid försöka få en fin yta på köttet, men utan att bränna det. Det är inte som när du lagar kött i ugnen och bara kan lämna det där. Så om du är nybörjare: Ta ett glas rödvin, stå vid grillen och passa det du grillar!  

#### Kolgrill eller gasolgrill, vilken är favoriten?  

Kolgrill ger en väldigt speciell smak. För mig är det smak och doft av svensk sommar! Men jag har själv en jättestor gasolgrill som jag trivs med. Det är lättare att ställa in temperaturen med en gasolgrill och jag har en stekplatta bredvid som man kan steka potatis på samtidigt. Det finns för- och nackdelar med båda, men smaken från en gasolgrill är inte samma som en kolgrill.  

#### Bästa tillbehören?  

Jag älskar sallader av olika slag och kan inte äta utan sås! Jag gör gärna 2–3 såser så man får en bra mix. Och jag älskar potatis i alla dess former. En fet köttbit, en bra sallad, riktig god sås och potatis!  

#### Vad grillar du för vegetariskt?

Mycket grönsaker, jag älskar grillade grönsaker! Ost är också gott att lägga på grillen. Jag brukar foliepaketera fetaost med örter och vitlök. Det gillar jag som vegetariskt på grillen!  

#### Kan man använda en engångsgrill?

Ha ha nja, jag har gjort det men brände upp en hel brygga på kuppen! Korv kanske går bra men annars är det bättre att ta med sig en liten rund klotgrill. Den kan du återanvända också.  

#### Catarinas bästa grilltips!

\- För att hålla koll på temperaturen ska du bygga upp med kol i mitten av grillen, tänd på och få fram en fin glöd. Grilla först köttet i mitten ovanpå glöden så det får en fin yta och dra sen av det till sidan så det inte bränns. Var försiktig med marinaden.  

\- Ha inte på för mycket på köttet för det kan droppa ner olja och börja brinna. Med en för söt glaze eller grillolja kan sockret brännas så köttet får  
en besk smak. Jag tycker att en marinad ibland kan förstöra en fin köttbit. Har du köpt en riktigt bra oxfilé ska det bara vara salt och peppar. Fläskfiléer och kotletter kan du däremot marinera.c3:T6ba,Smörj en 13 x 9 tums bakplåt med olivolja. Plåten bör vara minst en tum djup.
Blanda ihop jäst, honung och varmt vatten i en stor skål. Vispa och låt stå i 15 minuter tills ett skum bildas.
Tillsätt mjöl och salt och rör om med en träslev tills du har en grov men jämnt blandad deg.
Häll 3 matskedar av oljan i en separat stor och ren skål. För sedan över degen till den här inoljade skålen. Vänd runt degen i skålen för att täcka alla ytor med olja. Täck sedan över degen och låt stå i kylen över natten (eller låt stå övertäckt i rumstemperatur i 4 timmar om du vill grädda brödet samma dag).
Behåll degen i skålen. Olja in händerna och dra upp kanten av degen och vik den över toppen. Upprepa det här på alla fyra sidor, vrid skålen ett kvarts varv varje gång för att göra det hela enklare. Gör det här momentet tre gånger totalt.
Tillsätt den återstående matskeden olja i den förberedda formen. Tippa ut degen i formen och bred ut den till formens storlek. Låt jäsa i minst 1 timme, utan att vara övertäckt.
Medan brödet jäser gör du peston. Mortla basilika och vitlöksklyftor med lite salt. Ringla sedan långsamt i olivolja tills det blandats.
Värm ugnen till 220 grader.
Du vet att din deg är klar när du petar i den och fördjupningen sakta fjädrar tillbaka men stannar.
Olja in händerna och skapa fördjupningarna i degen med särade fingrar. Tryck ner fingrarna i degen tills du når botten av formen.
Ringla över peston och strö över lite mer havssalt.
Baka brödet i ugnen i 20–25 minuter tills det är gyllene. Låt svalna i minst 10 minuter.
Använd en tunn spatel för att sedan föra över brödet på ett galler så det kan svalna helt.c4:T4f3,Sätt ugnen på 150 grader.
Separera äggulor och äggvitor i två olika bunkar. 
#Maräng
Vispa upp äggvitorna till ett hårt marängskum. Tillsätt lite strösocker i taget tills du har en fast maräng.
#Citronbotten
Häll strösocker och smör i bunken med äggulorna. Vispa tills det blir en krämig smet.
Blanda ihop potatismjöl och bakpulver så att bakpulvret fördelas jämt. Sikta ner i äggulesmeten.
Tillsätt mjölk och citronzest. Rör ihop till en jämn smet.
#Tårta
Klä en långpanna, 30x40 cm, i bakplåtspapper. Olja in bakplåtspappret lite så släpper tårtan lättare sedan.
Häll citronsmeten i formen och bred ut till ett jämnt, tunt lager.
Klicka ut marängsmeten ovanpå citronsmeten och bred ut jämnt. 
Strössla över mandelspån.
Grädda i 25 minuter. Låt svalna helt.
Förbered rabarberkrullorna så länge. Hyvla rabarber tunt med en potatisskalare eller mandolin. Lägg i en bunke med iskallt vatten och isbitar. Låt dra i ca 20 minuter tills rabarbern krullat ihop sig.
Vispa grädden fluffig tillsammans med vaniljsocker.
Dela jordgubbarna i mindre bitar.
Halvera tårtan. Bred grädde och strö jordgubbar på ena botten. Placera andra halvan ovanpå och upprepa processen. 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Blanda ihop alla ingredienser till tonfiskröran i en skål.\nVispa ihop ägg, salt och peppar i en liten bunke.\nHetta upp en stekpanna med hälften av smöret och stek 2 omeletter av smeten i några minuter tills den har stelnat. Låt dem svalna på en tallrik.\nLägg salladsblad och tonfiskröra på omeletten. Toppa med lite basilika och gräslök. Vik ihop omeletten till en wrap och lägg den i en matlåda med lock.\nGarnera med färsk oregano och lägg tomaterna vid sidan.","cooking_time":"20 min","portions":{"from":2},"image":{"id":27861,"name":"Omelettwrap med örtig tonfiskröra","url":"omelettwrap-med-ortig-tonfiskrora.jpg","photographer":"Ulrika Pousette"},"video":null,"profiles":[{"id":1434,"name":"Ulrika Davidsson","url":"/ulrika-davidsson","image":{"id":27865,"name":"Ulrika Davidsson porträtt","url":"ulrika-davidsson-portratt.jpg","photographer":"Ulrika Pousette"},"published":true}],"source":null,"categories":[{"id":174,"name":"Hälsosamt","type":"category"},{"id":1,"name":"Typ av maträtter","type":"category"},{"id":185,"name":"Enkelt","type":"category"},{"id":170,"name":"Picknick","type":"category"},{"id":402,"name":"Ägg","type":"category"},{"id":176,"name":"Få kalorier","type":"category"},{"id":244,"name":"Fisk","type":"category"},{"id":23,"name":"Mackor/wraps","type":"category"},{"id":184,"name":"Matlåda","type":"category"},{"id":186,"name":"Snabbt","type":"category"}],"rating_count":28,"rating_value":3.9,"computed_properties":{"disablePortionsConverter":false,"simple":true,"vegetarian":false,"fishOrShellfish":true,"containsMeat":false,"drinkTip":false,"containsChicken":false},"first_publish_at":"2019-01-17T12:41:00.000Z","themes":[{"id":1782,"name":"Fisk","url":"/mat/ingredienser/fisk"},{"id":3859,"name":"Hälsomat","url":"/mat/specialkost/halsomat"},{"id":799,"name":"LCHF-recept","url":"/mat/specialkost/lchf"},{"id":3772,"name":"Mackor och wraps","url":"/mat/typ-av-ratt/mackor-wraps"},{"id":1790,"name":"Matlåda","url":"/mat/specialkost/matlada"},{"id":1967,"name":"Picknick","url":"/mat/typ-av-maltid/picknick"},{"id":3857,"name":"Snabbt","url":"/mat/specialkost/snabbt"}],"group":"monday"},{"portions":{"from":4},"image":{"id":28253,"name":"Parmesanstuvade makaroner med salsiccia","url":"parmesanstuvade-makaroner-med-salsiccia.jpg","photographer":"TV4"},"video":{"type":"tv4play","id":"20300930"},"name":"Parmesanstuvade makaroner med salsiccia","cooking_time":"20 min","source":{"id":4436,"name":"Kökets middag","url":"/tv-program/kokets-middag","image":{"id":19717,"name":"Kökets middag","url":"kokets-middag.jpg"},"logo_image":null,"source_type":"tv","published":true},"type":"recipe","id":34213,"url":"/parmesanstuvade-makaroner-med-salsiccia","first_publish_at":"2019-03-09T04:02:00.000Z","description":"Korv med stuvade makaroner blir här en lyxig vardagsmiddag när stuvningen smaksätts med parmesan och falukorven byts mot en smakrik salsicciakorv.","rating_value":4.1,"rating_count":152,"ingredients":[{"name":"Parmesanstuvade makaroner","type":"header"},{"unit":"g","amount_info":{"from":300},"type":"ingredient","id":10286,"name":"makaroner"},{"unit":"dl","amount_info":{"from":2},"type":"ingredient","id":9676,"name":"crème fraîche"},{"unit":"dl","amount_info":{"from":1},"type":"ingredient","id":10919,"name":"vispgrädde"},{"unit":"msk","name":"timjan, plockad","amount_info":{"from":1},"type":"ingredient"},{"unit":"g","amount_info":{"from":200},"preparation":"nyriven","type":"ingredient","id":10450,"name":"parmesanost","plural":"parmesanostar"},{"amount_info":{"from":0.5},"preparation":"skalet","type":"ingredient","id":9650,"name":"citron","plural":"citroner"},{"type":"ingredient","id":10658,"name":"salt"},{"type":"ingredient","id":10793,"name":"svartpeppar"},{"name":"Stekt salsiccia med tomater","type":"header"},{"unit":"g","amount_info":{"from":400},"type":"ingredient","id":10657,"name":"salsicciakorv","plural":"salsicciakorvar"},{"unit":"g","amount_info":{"from":200},"type":"ingredient","id":748103,"name":"romanticatomater"},{"unit":"kruka","amount_info":{"from":0.5},"preparation":"hackad","type":"ingredient","id":9545,"name":"basilika"},{"unit":"kruka","amount_info":{"from":0.5},"preparation":"hackad","type":"ingredient","id":10411,"name":"oregano"},{"type":"ingredient","id":10407,"name":"olivolja"},{"type":"ingredient","id":10658,"name":"salt"}],"profiles":[{"id":2051,"name":"Tom Sjöstedt","url":"/kockar/tom-sjostedt","image":{"id":46570,"name":"Tom Sjöstedt SMK 2025","url":"tom-sjostedt-smk-2025.png","photographer":"Waldemar Hansson/TV4"},"published":true}],"computed_properties":{"disablePortionsConverter":false,"simple":true,"vegetarian":false,"fishOrShellfish":false,"containsMeat":true,"drinkTip":false,"containsChicken":false},"instructions":"#Stuvade makaroner\nKoka makaronerna någon minut kortare än vad som anges på förpackningen. Koka upp crème fraiche och grädde i en kastrull. Häll i makaronerna. Blanda snabbt i citron, plockad timjan och parmesan. Smaka av med salt och svartpeppar.\n#Stekt salsiccia med tomater\nDra av skinnet på korven och skär färsinnehållet i mindre bitar. Stek krispigt i olivolja. Häll i tomaterna när korven är klar och fått färg. Vänd runt så att tomaterna blir lätt tillagade. Avsluta med hackad basilika och hackad oregano. Smaka av med salt.\nServera korven tillsammans med de stuvade makaronerna. Mal gärna över lite svartpeppar och garnera med nyriven parmesan.","categories":[{"id":185,"name":"Enkelt","type":"category"},{"id":337,"name":"Salsiccia","type":"category"},{"id":333,"name":"Korv","type":"category"},{"id":167,"name":"Vardag","type":"category"},{"id":160,"name":"Huvudrätt","type":"category"},{"id":128,"name":"Italien","type":"category"},{"id":1,"name":"Typ av maträtter","type":"category"},{"id":126,"name":"Svensk husmanskost","type":"category"},{"id":377,"name":"Pasta","type":"category"},{"id":186,"name":"Snabbt","type":"category"}],"themes":[{"id":3726,"name":"Husmanskost och receptklassiker","url":"/mat/varldens-kok/husmanskost-receptklassiker"},{"id":1797,"name":"Italiensk mat","url":"/mat/varldens-kok/italiensk-mat"},{"id":3975,"name":"Korv","url":"/mat/ingredienser/korv"},{"id":3871,"name":"Pasta","url":"/mat/ingredienser/pasta"},{"id":3857,"name":"Snabbt","url":"/mat/specialkost/snabbt"},{"id":3851,"name":"Vardagsmiddag","url":"/mat/typ-av-maltid/vardagsmiddag"}],"group":"monday"},{"id":1342,"name":"Klassiska kolakakor","type":"recipe","url":"/hela-sverige-bakar/kjell-eriksson/kolakakor","description":"Klassiska kolakakor smakar alltid lika bra.","ingredients":[{"id":10709,"name":"smör","amount_info":{"from":100},"unit":"g","type":"ingredient"},{"id":10767,"name":"strösocker","amount_info":{"from":1},"unit":"dl","type":"ingredient"},{"id":10887,"name":"vaniljsocker","amount_info":{"from":1},"unit":"msk","type":"ingredient"},{"id":10265,"name":"ljus sirap","amount_info":{"to":2,"from":1},"unit":"msk","type":"ingredient"},{"id":10908,"name":"vetemjöl","amount_info":{"from":2},"unit":"dl","type":"ingredient"},{"id":9539,"name":"bakpulver","amount_info":{"from":1},"unit":"tsk","type":"ingredient"},{"id":10836,"name":"malen ingefära","amount_info":{"from":1},"unit":"tsk","type":"ingredient"}],"instructions":"Sätt ugnen på 175 grader. \nSkär smöret i tunna skivor. Rör smör och socker poröst i en skål. Tillsätt vaniljsocker, sirap, mjöl, bakpulver och ingefära. Arbeta snabbt ihop till en deg.\nTa upp degen på en lätt mjölad arbetsbänk och dela den i tre delar. Rulla ut till längder, ca 40 cm långa. Lägg dem på en plåt med  bakplåtspapper. Platta till dem något.\nGrädda mitt i ugnen tills längderna är ljusbruna, 10–12 minuter. Skär de varma längderna i sneda ca 3  cm breda kakor.","cooking_time":"25 min","portions":null,"image":{"id":2282,"name":"Kolakakor","url":"kolakakor.jpg","photographer":"TV4"},"video":null,"profiles":[{"id":263,"name":"Kjell Eriksson","url":"/kjell-eriksson","features":{"display_as_text_only":true},"published":true}],"source":{"id":949,"name":"Hela Sverige bakar","url":"/tv-program/hela-sverige-bakar","image":{"id":48422,"name":"HSB Jury och programledare 2025","url":"hsb-jury-och-programledare-2025.png","photographer":"Gabriel Liljevall/TV4"},"logo_image":{"id":19315,"name":"Hela Sverige bakar logo","url":"hela-sverige-bakar-logo.png"},"source_type":"tv","published":true},"categories":[{"id":83,"name":"Småkakor","type":"category"},{"id":186,"name":"Snabbt","type":"category"},{"id":63,"name":"Typ av bakat och sött","type":"category"}],"themes":[{"id":3552,"name":"Bakverk","url":"/bakat-och-gott/bakverk"}],"rating_count":1141,"rating_value":4.3,"sponsored":false,"sponsored_top_text":null,"computed_properties":{"disablePortionsConverter":false,"simple":false,"fishOrShellfish":false,"containsMeat":false,"vegetarian":false,"drinkTip":false,"containsChicken":false},"first_publish_at":"2014-06-06T20:00:00.000Z","group":"monday"},{"id":49248,"name":"Krämig pappardelle med romanesco","type":"recipe","url":"/kramig-papardelle-med-romanesco","description":"Middag på nolltid blir det med Tina Nordströms snabblagade och smakrika pastarätt med romanesco, sardeller och parmesan. ","information":"Romanesco är en kålsort som är nära släkt med både blomkål och broccoli. ","ingredients":[{"id":10441,"name":"pappardelle","amount_info":{"from":500},"unit":"g","type":"ingredient"},{"id":10615,"name":"romanesco","comment":"à ca 500 g","amount_info":{"from":1},"type":"ingredient"},{"id":10934,"name":"vitlök","plural":"vitlökar","amount_info":{"from":3},"unit":"klyfta","type":"ingredient"},{"id":733538,"name":"sardellfilé","plural":"sardellfiléer","amount_info":{"to":7,"from":6},"type":"ingredient"},{"id":10407,"name":"olivolja","amount_info":{"from":0.75},"unit":"dl","type":"ingredient"},{"id":9633,"name":"chiliflakes","comment":"gärna Aleppopeppar","amount_info":{"from":0.5},"unit":"tsk","type":"ingredient"},{"id":9650,"name":"citron","plural":"citroner","amount_info":{"from":1},"type":"ingredient"},{"id":9728,"name":"färsk dill","preparation":"finskuren","amount_info":{"from":0.5},"unit":"dl","type":"ingredient"},{"id":10450,"name":"parmesanost","plural":"parmesanostar","preparation":"finriven","amount_info":{"from":75},"unit":"g","type":"ingredient"},{"id":9479,"name":"ägg","amount_info":{"from":2},"type":"ingredient"},{"id":10658,"name":"salt","type":"ingredient"},{"id":10793,"name":"svartpeppar","preparation":"nymalen","type":"ingredient"}],"instructions":"Koka upp en stor kastrull med rikligt saltat vatten.\nBryt romanescon i små buketter och hyvla stammen tunt.\nVispa ihop ägg och riven parmesan i en skål.\nSkiva vitlöken tunt. Fräs vitlök, sardeller och chiliflakes försiktigt i olivoljan på medelvärme tills sardellerna börjar smälta. Mosa dem gärna med en gaffel så att smaken fördelas ordentligt.\nTillsätt romanesco och fräs i 1–2 minuter. Pressa över citronsaft och lägg på lock. Låt ånga tills romanescon är mjuk och lätt kan mosas med en gaffel – den ska nästan bli som en krämig sås.\nKoka papardellen enligt anvisning på förpackningen tills den är al dente. Spara ca 2 dl pastavatten innan pastan hälls av.\nVänd ner pastan i romanescofräset och tillsätt lite pastavatten i taget tills såsen blir krämig och omsluter pastan.\nTa pannan från värmen och rör snabbt ner ägg- och parmesanblandningen. Tillsätt eventuellt mer pastavatten för en silkig konsistens. Smaka av med svartpeppar och eventuellt lite salt.\nToppa med hackad dill och extra parmesan. Servera direkt.","cooking_time":"20 min","portions":{"from":4},"image":{"id":52056,"name":"Krämig papardelle med romanesco","url":"kramig-papardelle-med-romanesco.png","photographer":"TV4"},"video":{"id":"21077341","type":"tv4play"},"profiles":[{"id":1253,"name":"Tina Nordström","url":"/kockar/tina-nordstrom","profile_type":"chef","image":{"id":40052,"name":"Tina Nordström KM","url":"tina-nordstrom-km.png","photographer":"TV4"},"published":true}],"source":{"id":4436,"name":"Kökets middag","url":"/tv-program/kokets-middag","image":{"id":19717,"name":"Kökets middag","url":"kokets-middag.jpg"},"logo_image":null,"source_type":"tv","published":true},"categories":[{"id":305,"name":"Kålhuvud"},{"id":295,"name":"Grönsaker"},{"id":21,"name":"Pasta"},{"id":1,"name":"Typ av maträtter"},{"id":167,"name":"Vardag"},{"id":128,"name":"Italien"}],"themes":[{"id":1797,"name":"Italiensk mat","url":"/mat/varldens-kok/italiensk-mat"}],"computed_properties":{"disablePortionsConverter":false,"simple":false,"fishOrShellfish":false,"containsMeat":false,"vegetarian":false,"drinkTip":false,"containsChicken":false},"first_publish_at":"2026-05-29T07:59:00.000Z","rating_count":6,"rating_value":3,"group":"wednesday"},{"portions":{"from":4},"image":{"id":33560,"name":"Räkor i grön curry med ris","url":"rakor-i-gron-curry-med-ris.jpg","photographer":"TV4"},"video":{"id":"20099120","type":"tv4play"},"name":"Räkor i grön curry med ris","source":{"id":4436,"name":"Kökets middag","url":"/tv-program/kokets-middag","image":{"id":19717,"name":"Kökets middag","url":"kokets-middag.jpg"},"logo_image":null,"source_type":"tv","published":true},"cooking_time":"40 min","type":"recipe","id":37737,"url":"/rakor-i-gron-curry-med-ris","description":"Gör din egen smakrika gröna currypaste, den får otroligt mycket smak och är väldigt lätt att göra om du har en mixer. Här används den i en snabblagad gryta med kokosmjölk och räkor.","first_publish_at":"2020-11-21T04:08:00.000Z","rating_count":10,"rating_value":4.2,"profiles":[{"id":739,"name":"Jennie Walldén","url":"/kockar/jennie-wallden","image":{"id":43654,"name":"Jennie Walldén KM","url":"jennie-wallden-km.png","photographer":"TV4"},"published":true}],"ingredients":[{"comment":"à 400 ml","unit":"förp","id":10113,"type":"ingredient","amount_info":{"from":2},"name":"kokosmjölk"},{"preparation":"skalade","unit":"g","id":10543,"type":"ingredient","amount_info":{"from":600},"name":"räkor med skal"},{"unit":"kruka","id":10819,"type":"ingredient","amount_info":{"from":1},"name":"thaibasilika"},{"unit":"msk","id":9790,"type":"ingredient","amount_info":{"from":4},"name":"fisksås"},{"unit":"msk","id":10266,"type":"ingredient","amount_info":{"from":2},"name":"ljust muscovadosocker"},{"preparation":"finrivet skal och saft","id":10251,"type":"ingredient","amount_info":{"from":1},"name":"limefrukt","plural":"limefrukter"},{"preparation":"till stekning","id":10390,"type":"ingredient","name":"neutral olja"},{"name":"Grön currypasta","type":"header"},{"preparation":"tunt skivade","id":9651,"type":"ingredient","amount_info":{"from":2},"name":"citrongräs"},{"preparation":"finrivet skal och saft","id":10251,"type":"ingredient","amount_info":{"from":1},"name":"limefrukt","plural":"limefrukter"},{"unit":"tsk","id":10136,"type":"ingredient","amount_info":{"from":2},"name":"korianderfrö","plural":"korianderfrön"},{"unit":"tsk","id":10794,"type":"ingredient","amount_info":{"from":1},"name":"svartpepparkorn"},{"preparation":"urkärnade och skivade","id":9895,"type":"ingredient","amount_info":{"to":8,"from":6},"name":"grön chilifrukt","plural":"gröna chilifrukter"},{"preparation":"skivade","unit":"klyfta","id":10934,"type":"ingredient","amount_info":{"from":4},"name":"vitlök","plural":"vitlökar"},{"preparation":"skivade","id":10669,"type":"ingredient","amount_info":{"from":4},"name":"schalottenlök","plural":"schalottenlökar"},{"preparation":"tunt skivad","unit":"cm","id":10008,"type":"ingredient","amount_info":{"from":5},"name":"färsk ingefära"},{"preparation":"stjälkarna till currypasten och bladen till servering","unit":"kruka","id":9732,"type":"ingredient","amount_info":{"from":2},"name":"färsk koriander"},{"unit":"msk","id":786636,"type":"ingredient","amount_info":{"from":1},"name":"räkpasta"},{"unit":"msk","id":10390,"type":"ingredient","amount_info":{"from":2},"name":"neutral olja"},{"name":"Till servering","type":"header"},{"preparation":"kokt","unit":"port","id":10026,"type":"ingredient","amount_info":{"from":4},"name":"jasminris"}],"computed_properties":{"disablePortionsConverter":false,"simple":false,"vegetarian":false,"fishOrShellfish":true,"containsMeat":false,"drinkTip":false,"containsChicken":false},"instructions":"Lägg alla ingredienser till currypastan förutom korianderbladen i en mixer. Kör på hög effekt till en jämn pasta.\nStek hastigt chilipastan i lite olja i en stor traktörpanna eller wok.\nHäll på kokosmjölken, i med basilikablad, finrivet limeskal och saft, fisksås och muscovadosocker. Låt koka ihop i 5 minuter.\nDra från värmen och lägg i räkorna, lägg på ett lock och låt stå i 5 minuter.\nHacka korianderbladen och strössla över. Servera genast med en skål nykokt jasminris.","categories":[{"id":382,"name":"Skaldjur","type":"category"},{"id":389,"name":"Räkor","type":"category"},{"id":15,"name":"Gryta","type":"category"},{"id":167,"name":"Vardag","type":"category"},{"id":160,"name":"Huvudrätt","type":"category"},{"id":122,"name":"Asien","type":"category"},{"id":1,"name":"Typ av maträtter","type":"category"}],"themes":[{"id":1166,"name":"Asiatisk mat","url":"/mat/varldens-kok/asiatisk-mat"},{"id":3759,"name":"Grytor","url":"/mat/typ-av-ratt/grytor"},{"id":1776,"name":"Räkor","url":"/mat/ingredienser/skaldjur/rakor"},{"id":47,"name":"Skaldjur","url":"/mat/ingredienser/skaldjur"},{"id":3851,"name":"Vardagsmiddag","url":"/mat/typ-av-maltid/vardagsmiddag"}],"group":"wednesday"},{"id":48843,"name":"Sparris- och baconpaj med lagrad ost","type":"recipe","url":"/sparris-och-baconpaj-med-lagrad-ost","description":"Med en krispig pajbotten, krämig äggstanning och fyllning av knaperstekt bacon, grön sparris och lagrad ost får den här pajen en härlig balans mellan sälta, fyllighet och krisp. Servera med en fräsch sallad för en komplett måltid.","ingredients":[{"name":"Pajdeg","type":"header"},{"id":10908,"name":"vetemjöl","amount_info":{"from":2},"unit":"dl","type":"ingredient"},{"id":9875,"name":"grahamsmjöl","amount_info":{"from":1},"unit":"dl","type":"ingredient"},{"id":10255,"name":"linfrön","amount_info":{"from":1},"unit":"msk","type":"ingredient"},{"id":10709,"name":"smör","amount_info":{"from":100},"unit":"g","type":"ingredient"},{"id":10896,"name":"vatten","preparation":"kallt","amount_info":{"from":3},"unit":"msk","type":"ingredient"},{"name":"Fyllning","type":"header"},{"id":9935,"name":"gul lök","plural":"gula lökar","amount_info":{"from":1},"type":"ingredient"},{"id":9903,"name":"grön sparris","plural":"gröna sparrisar","amount_info":{"from":200},"unit":"g","type":"ingredient"},{"id":9535,"name":"bacon","preparation":"tärnat","amount_info":{"from":280},"unit":"g","type":"ingredient"},{"id":10203,"name":"lagrad ost","plural":"lagrade ostar","preparation":"riven","amount_info":{"from":200},"unit":"g","type":"ingredient"},{"id":9479,"name":"ägg","amount_info":{"from":3},"type":"ingredient"},{"id":10919,"name":"vispgrädde","comment":"av valfri sort","amount_info":{"from":3},"unit":"dl","type":"ingredient"},{"id":10658,"name":"salt","amount_info":{"from":0.5},"unit":"tsk","type":"ingredient"},{"id":10793,"name":"svartpeppar","preparation":"nymalen","type":"ingredient"},{"id":9625,"name":"cayennepeppar","comment":"en knivsudd","type":"ingredient"},{"name":"Sallad","type":"header"},{"id":10275,"name":"mâchesallad","amount_info":{"from":60},"unit":"g","type":"ingredient"},{"id":9533,"name":"babyspenat","amount_info":{"from":60},"unit":"g","type":"ingredient"},{"id":9650,"name":"citron","plural":"citroner","preparation":"pressad saft","amount_info":{"from":0.5},"type":"ingredient"},{"id":10407,"name":"olivolja","amount_info":{"to":2,"from":1},"unit":"msk","type":"ingredient"},{"id":9808,"name":"flingsalt","type":"ingredient"}],"instructions":"#Pajdeg\nSkär smöret i små kuber och nyp ihop det med mjöl och linfrön till en smulig deg.\nTillsätt kallt vatten och arbeta snabbt ihop till en deg.\nTryck ut degen i en pajform (ca 23–25 cm i diameter).\nNagga botten och låt vila i kylskåp i 15 minuter.\nSätt ugnen på 150 grader varmluft.\n#Fyllning\nStrimla löken fint och skär sparrisen i bitar. Fräs löken mjuk i lite smör, tillsätt sparrisen och låt fräsa kort. Salta och peppra.\nStek baconet knaprigt och låt rinna av på hushållspapper.\nVispa ihop ägg och grädde. Smaka av med salt, svartpeppar och cayennepeppar.\n#Förgrädda pajskalet\nGrädda pajskalet i ca 12 minuter. Ta ut och höj ugnstemperaturen till 200 grader varmluft.\nFördela lök, sparris och bacon i pajskalet. Strö över osten och häll på äggstanningen.\nGrädda pajen i 25–30 minuter, tills fyllningen har stelnat och fått fin färg.\n#Sallad\nBlanda mâchesallad och babyspenat med olivolja, citronsaft och en nypa flingsalt.\nLåt pajen svalna något. 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Söta persikor i klyftor läggs snyggt på ett lager mandelkräm på en botten av mör pajdeg. 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