9789155256272

INNEHÅLL

Inledning Grundrecept Plättar och blinier Pannkakor

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Crêpes

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Galetter Våfflor

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32 60 66

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68 72

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77

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Tillbehör Register

8 16 20

PLĂ„TTAR OCH BLINIER

Ingrids cocktailplättar ca 22–25 st

Morotsplättar med pepparrotsdip

½ sats pannkakssmet (se grundrecept sid 16)

ca 40–50 st

Fyllning:

1 sats pannkakssmet (se grundrecept sid 16) 2 morĂśtter nyriven muskotnĂśt

2 burkar ishavsrom, svart och rĂśd 3 dl gräddďŹ l 1 knippa gräslĂśk *UlGGD WXQQD SOlWWDU OLWH VW|UUH lQ SOlWWSDQQDQV PnWW /lJJ XW GHP RFK NOLFND Sn URP RFK JUlGGĂ€O Sn HQD KDO YDQ DY YDUMH SOlWW 6WU| |YHU KDFNDG JUlVO|N 9LN |YHU GHQ DQGUD KDOYDQ RFK IlVW L |YHUNDQWHQ PHG WDQGSHWDUH /lJJ XSS Sn IDW VWU| |YHU OLWH KDFNDG JUlV O|N RFK VHUYHUD WLOO YlONRPVWJODVHW

Pepparrotsdip:

3 dl gräddďŹ l 2 tsk ljus fransk senap 1 tsk svensk senap färskriven pepparrot Dip: %ODQGD JUlGGĂ€O PHG VHQDS RFK SHSSDUURW VPDND DY 6WlOO GLSSHQ NDOOW PHGDQ GX VWHNHU SOlWWDUQD 6NDOD RFK ULY PRU|WWHUQD JURYW %ODQGD PHG SOlWWVPH WHQ RFK VPDNVlWW PHG OLWH ULYHQ PXVNRWQ|W 6WHN SOlWWDU RFK KnOO GHP YDUPD 6HUYHUD PHG GLSSHQ TIPS 0RU|WWHUQD NDQ E\WDV XW PRW J KDFNDG NRNW VSHQDW IU\VW HOOHU IlUVN

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Kรถrsbรคrsplรคttar frรฅn Blekinge 4 pers

1 sats pannkakssmet (se grundrecept sid 16) ยพ liter mogna saftiga kรถrsbรคr ยฝ citron 2 msk strรถsocker + 1 tsk kanel +DOYHUD RFK NlUQD XU N|UVElUHQ 6SDUD QnJUD RFK EH KnOO VWMlONHQ RFK NlUQD XU RFK KDFND UHVWHQ %ODQGD LKRS VPHWHQ RFK U|U L OLWH KDFNDGH N|UVElU 6WHN SOlWWDU DY VPHWHQ /lJJ XSS Sn IDW GURSSD Sn OLWH FLWURQ RFK VWU| Sn NDQHOVRFNHU *DUQHUD IDWHW PHG QnJUD KHOD N|UVElU 6HUYHUD PHG JUlGGร O WLOO

Grรคdd๏ฌ lsplรคttar ca 16 st

3 รคgg 3 dl grรคdd๏ฌ l 1 dl vetemjรถl 1 msk socker ยฝ tsk salt smรถr eller margarin till stekning

'HOD JXORU RFK YLWRU 9LVSD YLWRUQD WLOO IDVW VNXP %ODQGD lJJXORU JUlGGร O PM|O VRFNHU RFK VDOW 9lQG QHU lJJYLWHVNXPPHW PHG OlWW KDQG 9lUP HQ VWHNSDQQD HOOHU SOlWWODJJ VPlOW IHWW L SDQQDQ RFK VWHN JDQVND WMRFND SOlWWDU Sn PHGHOVWDUN YlUPH 6HUYHUD VRP HIWHUUlWW HOOHU VRP NDND PHG V\OW WLOO NDIIH

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Potatisplรคttar

Blinier

3โ 4 pers

ca 15โ 16 st

potatismos av 500 g potatis 1 dl mjรถlk 1 dl mellangrรคdde 2 รคgg 2โ 3 msk vetemjรถl 1 ยฝ tsk bakpulver salt, peppar lite riven muskotnรถt lite hackad persilja smรถr eller margarin till stekning

2 รคgg 5 dl mjรถlk 25 g jรคst 2 dl vetemjรถl 2 dl bovetemjรถl 1 struken tsk salt 50 g smรถr eller margarin

5|U XW SRWDWLVPRVHW PHG PM|ON JUlGGH lJJ RFK PM|O VRP EODQGDWV PHG EDNSXOYUHW 5|U L OLWH VDOW SHSSDU RFK ULYHQ PXVNRWQ|W RFK HY OLWH ร QKDFNDG SHUVLOMD 6PlOW IHWWHW RFK VWHN WLOO WMRFND SRWDWLVSOlWWDU VRP lU JXOGEUXQD Sn EnGD VLGRU 7UDGLWLRQHOOW WLOOEHK|U lU VWHNW ULPPDW ร lVN RFK OLQJRQ V\OW PHQ LVKDYVURP JUlGGร O RFK KDFNDG U|GO|N lU RFNVn JRWW

Servera blinier med nรฅgot av fรถljande tillbehรถr:

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'HOD lJJHQ L JXORU RFK YLWRU 9LVSD YLWRUQD WLOO IDVW VNXP L HQ VNnO /MXPPD PM|ONHQ WLOO ร QJHUYDUPW LQWH |YHU ย 5|U XW GHQ VPXODGH MlVWHQ L HQ NRSS PHG OLWH DY PM|ONHQ +lOO UHVWHQ DY GHQ OMXPPD PM|ONHQ L HQ VNnO RFK U|U XW PM|OHW L GHQ YLVSD WLOO HQ VOlW VPHW 5|U L MlVW O|VQLQJHQ VDOW RFK lJJXORU RFK YLVSD WLOO HQ VPHW 7lFN VNnOHQ PHG ORFN HOOHU HQ WDOOULN RFK OnW GHQ MlVD WLPPH 6PlOW PDWIHWWHW RFK OnW GHW VYDOQD 5|U QHU IHWWHW L VPH WHQ RFK YlQG L lJJYLWRUQD PHG OlWW KDQG *UlGGD WMRFND VWRUD SOlWWDU Sn PHGHOYDUP SODWWD 'HW JnU nW FD PVN VPHW WLOO HQ SOlWWODJJ , HQ SDQQNDNVSDQ QD NDQ PDQ WD FD GO VPHW RFK KlOOD XW UHMlOD NOLFNDU L SDQQDQ YLFND Sn GHQ RFK JUlGGD EOLQLHUQD Sn EnGD VL GRU 9lQG GHP QlU GH S|VW XSS RFK \WDQ EOLYLW VWRUSRULJ

ย 6PHWDQD VXU JUlGGH VRP NDQ J|UDV DY FUqPH IUDLFKH VRP InWW VWn XWU|UG PHG ยฒ GURSSDU lWWLNVVSULW L UXPVWHPSHUDWXU (OOHU KHOW YDQOLJ FUqPH IUDLFKH HOOHU JUlGGร O ย 5RP DY QnJRW VODJ W H[ OD[URP O|MURP HOOHU LVKDYVURP VDPW KDFNDG JXO RFK U|G O|N RFK JUlVO|N ย *UlGGร O KDFNDW KnUGNRNW lJJ RFK VWULPODG JUDYOD[ ย *UlGGร O EODQGDG PHG U|NW NDYLDU GLOO RFK KDFNDW KnUGNRNW lJJ ย $QVMRYLVร OpHU HOOHU VLOO DY QnJRW VODJ VDPW JUlGGร O HOOHU OLWH VPlOW VP|U

23

Zucchiniplรคttar med lax 4 pers

(Q EHNYlP I|UUlWW VRP NDQ J|UDV L RUGQLQJ L I|UYlJ RFK EDUD NUlYHU XSSYlUPQLQJ YLG VHUYHULQJHQ

1 sats pannkakssmet (se grundrecept sid 16) 1 liten zucchini 1 dl ๏ฌ nhackad fรคrsk dill (eller 1 msk torkad dill) Till servering:

ca 8 tunna skivor rรถkt lax 1โ 2 franska vitlรถksostar, typ Boursin 1 pressad vitlรถksklyfta 1 dl ๏ฌ nhackad grรคslรถk 6N|OM RFK ULY ]XFFKLQLQ Sn ULYMlUQHWV JURYD VLGD 6WHN GHW ULYQD PMXNW L ROMD HOOHU PDUJDULQ 9LVSD LKRS VPHWHQ PHG ]XFFKLQLQ RFK GLOOHQ *UlGGD VWRUD SOlWWDU L HQ SDQQD %ODQGD RVWDUQD PHG HQ SUHVVDG YLWO|NVNO\IWD RFK GO KDFNDG JUlVO|N +LW NDQ UlWWHQ I|UEHUHGDV 9lUP SOlWWDUQD VQDEEW L XJQHQ OlJJ XSS Sn YDUPD WDOO ULNDU PHG HQ NOLFN IlUVNRVW ยฒ GXEEHOYLNWD VNLYRU OD[ RFK UHVWHQ DY JUlVO|NHQ VWU|GG RYDQSn

24

Hallรคndska laxplรคttar med grรถnkรฅl 4 pers

+DOODQG lU NlQW I|U WUH JRGD UnYDURU OD[ SHSSDUURW RFK JU|QNnO 'HW KlU EOLU HQ SHUIHNW I|UUlWW PHG KDOOlQGVNW WHPD

1 sats pannkakssmet (se grundrecept sid 16) med grahamsmjรถl istรคllet fรถr vetemjรถl Laxdip:

3 dl grรคdd๏ฌ l 1 msk svensk senap 1 tsk fรคrskriven pepparrot salt och peppar 1 dl hackad, kokt och urkramad grรถnkรฅl (๏ฌ nns ocksรฅ fryst) 200 g tunna skivor kallrรถkt lax *UlGGD JDQVND VWRUD SOlWWDU %ODQGD JUlGGร O PHG VHQDS RFK SHSSDUURW RFK VPDND DY PHG VDOW RFK SHSSDU %ODQGD PHG JU|QNnO RFK ร QKDFN DG OD[ )|UGHOD OD[U|UDQ Sn KlOIWHQ DY SOlWWDUQD RFK OlJJ UHVWHQ RYDQSn *DUQHUD PHG HQ ยตURVยต KRSVQRGG DY HQ WXQQ OD[VNLYD

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CRร PES

Viltstuvning till crรชpes 4 pers

&UrSHV lU WXQQD VPn SDQQNDNRU VRP RIWD I\OOV RFK JUD WLQHUDV PHG RVW , )UDQNULNH FUrSHQV KHPODQG ร QQV FUrSHULHU GlU KHOD PHQ\Q HQEDUW EMXGHU Sn VPn SDQQ NDNRU &UrSHV JUlGGDV L SDQQDQ I\OOQLQJHQ OlJJV Sn RFK DOOD I\UD VLGRUQD YLNV LQ PRW I\OOQLQJHQ 9lQG VHGDQ VQDEEW Sn SDNHWHW RFK VWHN Sn DQGUD VLGDQ QnJRQ PLQXW 'H NDQ RFNVn UXOODV NULQJ I\OOQLQJHQ OlJJDV L XJQVIDVW IRUP RFK JUDWLQHUDV PHG ULYHQ RVW (Q VWRU I|UGHO PHG I\OOGD FUrSHV lU DWW GH NDQ J|UDV L RUGQLQJ L I|UYlJ RFK JUDWLQHUDV QlU JlVWHUQD NRPPLW

Fรถrslag pรฅ fyllningar /lJJ Sn ULYHQ RVW WlUQDG U|NW VNLQND RFK VWULPODGH VRO WRUNDGH WRPDWHU Sn HQ FUrSH YLN LQ VLGRUQD PRW PLWWHQ YlQG Sn SDNHWHW RFK JUlGGD QnJUD PLQXWHU ย VPXODG JHWRVW RFK O|NIUlVW VSHQDW ย WRQร VNVWXYQLQJ PHG KDFNDW lJJ JDUQHUD GH YlUPGD FUrSHVHQ PHG VYDUWD ROLYHU RFK UXFRODVDOODW ย WXQQD VNLYRU EULHRVW RFK SORPPRQPDUPHODG

60

2 gula lรถkar 1 vitlรถksklyfta 2 paket viltskav (eller รคlgskav) ev. 200 g putsade kantareller 4โ 5 stรถtta enbรคr smรถr eller margarin 2โ 3 msk vetemjรถl 2 dl utspรคdd kantarellfond eller viltfond 2 dl matlagningsgrรคdde nรฅgra stรคnk soja Dessutom:

150 g riven Vรคsterbottensost nรฅgra frysta lingon 6NDOD RFK KDFND O|NHQ RFK YLWO|NVNO\IWDQ ร QW 6NlU VND YHQ RFK NDQWDUHOOHUQD L PLQGUH ELWDU )UlV O|NHQ PMXN RFK JODQVLJ L PDWIHWW EODQGD L YLOWVND YHQ RFK VWHN PLQXWHU RFK EODQGD VHGDQ L NDQWDUHOOHUQD RFK HQElUHQ 6WHN XQGHU RPU|UQLQJ WLOOV VNDYHQ lU OLWH EUXQ 6WU| |YHU YHWHPM|O U|U RP RFK VSlG PHG IRQGHQ .RND XSS KlOO L JUlGGHQ VPDNVlWW PHG OLWH VRMD RFK OnW SXWWUD XQGHU ORFN PLQXWHU 'UD SDQQDQ DY SODWWDQ )\OO FUrSHVHQ PHG YLOWVWXYQLQJHQ UXOOD LKRS GHP RFK OlJJ GHP Sn XJQVIDVW IDW 6WU| |YHU JURYULYHQ 9lVWHU ERWWHQVRVW RFK JUDWLQHUD ยฒ PLQXWHU L ยฒ ย YDUP XJQ *DUQHUD PHG QnJUD IU\VWD OLQJRQ LQQDQ VHUYHULQJHQ

61

GALETTER *DOHWWHU lU ERYHWHSDQQNDNRU IUnQ %UHWDJQH RFK 1RU PDQGLH L )UDQNULNH GlU JDWXVWnQGHQ PHG JDOHWWHI|UVlO MDUH VWnU WlWW 'HQ NODVVLVND I\OOQLQJHQ lU PHG FDPHP EHUWRVW RFK VDOODG PHG VHQDSVGUHVVLQJ RFK YDOQ|WWHU 2P PDQ EDNDU GHP DY HQEDUW ERYHWHPM|O lU GH JOXWHQ IULD Gn NDQ RFNVn JOXWHQLQWROHUDQWD EMXGDV Sn GHP , GHW KlU UHFHSWHW LQJnU GRFN OLWH YHWHPM|O Gn EOLU GH OlWWDUH DWW YLND LKRS

5 dl vatten 1 dl ๏ฌ lmjรถlk 3 dl bovetemjรถl 1 dl vetemjรถl ยฝ tsk salt 1 stort รคgg 50 g smรถr

Fyllning (till 6 galetter):

300โ 350 g mogen, mjuk camembert blandade sallatsblad, t.ex. frisรฉe, roman och rucola vinรคgrettsรฅs av olja, vinรคger och ljus fransk senap 50โ 75 g valnรถtter 6lWW XJQHQ Sn ย 9LVSD LKRS VPHWHQ PHG VPlOW VP|U RFK WlFN PHG SODVW IROLH /nW VWn L UXPVWHPSHUDWXU FD PLQXWHU *UlGGD JDOHWWHUQD L HQ VWHNSDQQD /lJJ WXQQD VNLYRU FDPHPEHUW Sn HQD KDOYDQ DY HQ YDUP JDOHWWH YlQG GHQ DQGUD GHOHQ |YHU RVWHQ RFK OnW JOLGD |YHU Sn HQ WDOOULN 9lUP PLWW L XJQHQ ยฒ PLQXWHU WLOOV RVWHQ VPlOW RFK VHUYHUD PHG ULYHQ VDOODG VRP EODQGDWV PHG YLQlJUHWW VnV RFK JURYKDFNDGH YDOQ|WWHU

Galetter pรฅ mรฅnga sรคtt 'HW ร QQV PnQJD YDULDWLRQHU Sn JDOHWWHU ยฒ I\OOQLQJDUQD YDULHUDV IUnQ JDWXVWnQG WLOO JDWXVWnQG ย VWHNW WlUQDG VYDPS PHG U|NW ร lVN O|N N|UVElUV WRPDWHU RFK URVPDULQ ย VWHNWD WlUQLQJDU DY DXEHUJLQH RFK ]XFFKLQL PHG YLW O|N RFK WRPDWHU RFK VHUYHUDGH PHG VDUGHOOร OpHU ย I\OOGD PHG O|NIUlVW VSHQDW RFK PHG U|NW OD[ L VNLYRU WLOO ย lSSHONO\IWRU VWHNWD L VRFNHU RFK VP|U RFK PHG HWW VWlQN &DOYDGRV ย HOOHU DX FKRFRODW PHG HQ WMRFN FKRNODGNUlP L

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