{"id":578404,"date":"2013-12-12T11:30:00","date_gmt":"2013-12-12T11:30:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20131212\/leverpastej-med-calvados-11980\/"},"modified":"2016-06-14T15:53:51","modified_gmt":"2016-06-14T15:53:51","slug":"leverpastej-med-calvados-11980","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20131212\/leverpastej-med-calvados-11980\/","title":{"rendered":"Leverpastej med calvados"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • kalvlever<\/span> ca 500 g<\/span><\/li>\n
  • 140 g bacon<\/span> <\/li>\n
  • 1 st gul l\u00f6k<\/span> <\/li>\n
  • 1 st \u00e4pple<\/span> t ex Gravensteiner<\/span><\/li>\n
  • 6 st ansjovisfil\u00e9er<\/span> <\/li>\n
  • 2 st \u00e4gg<\/span> <\/li>\n
  • 1 msk salt<\/span> <\/li>\n
  • 0.5 tsk svartpeppar<\/span> <\/li>\n
  • 1 tsk mejram<\/span> <\/li>\n
  • 2 msk calvados<\/span> kan uteslutas<\/span><\/li>\n<\/ul>\n

    Panad:<\/h3>\n

    3 dl vispgr\u00e4dde<\/span>
    \n 0.5 dl majsst\u00e4rkelse<\/span> <\/p>\n

    Gel\u00e9:<\/h3>\n

    2 dl granat\u00e4ppeljuice<\/span>
    \n 0.5 dl gel\u00e9socker multi<\/span> <\/p>\n

    Garnera med:<\/h3>\n

    1 dl granat\u00e4ppelk\u00e4rnor<\/span> finns \u00e4ven i frysdisken<\/span>
    \n persilja<\/span> <\/p>\n

    Ugn: 175\u00b0\/150\u00b0<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n
    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Putsa kalvlevern och sk\u00e4r den i stora bitar. Sk\u00e4r baconet i bitar. Skala och sk\u00e4r l\u00f6ken i bitar. Skala, k\u00e4rna ur och sk\u00e4r \u00e4pplet i bitar.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n K\u00f6r lever, bacon, l\u00f6k, \u00e4pple, ansjovis, \u00e4gg, salt, peppar, mejram och calvados i matberedaren med kniven monterad till en grovhackad massa.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n Panad: Vispa gr\u00e4dden med majsst\u00e4rkelsen i en kastrull och koka under omr\u00f6rning tills gr\u00e4dden tjocknar. L\u00e5t svalna n\u00e5got. Tills\u00e4tt panaden till le-verblandningen och mixa till en sl\u00e4t smet. H\u00e4ll upp i smord form som \u00e4r ca cm 18×28. Gr\u00e4dda mitt i ugnen i vattenbad, ca 1 timme. S\u00e4nk v\u00e4rmen till 150\u00b0, ta bort folien och l\u00e5t st\u00e5 i 10 minuter i ugnen. Ta upp ur vattenbadet och l\u00e5t kallna.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Gel\u00e9: Blanda granat\u00e4ppeljuice och gel\u00e9socker i en kastrull och koka-under omr\u00f6rning i 30 sekunder. Str\u00f6 granat\u00e4ppelk\u00e4rnorna \u00f6ver pastejen och skeda gel\u00e9n \u00f6ver. L\u00e5t stelna i kylen. Kan f\u00f6rvaras i kylen i ca 1 vecka. Garnera med persilja vid servering.\n <\/div>\n<\/p><\/div>\n
    \n
    5<\/div>\n
    \n Tips! Leverpastej utan gel\u00e9 kan frysas (och sedan garneras). Den kan dock bli n\u00e5got grynig i konsistensen n\u00e4r den varit fryst. Du kan ocks\u00e5 frysa in smeten f\u00f6r att tina och gr\u00e4dda pastejen vid ett senare tillf\u00e4lle.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Du beh\u00f6ver kalvlever ca 500 g 140 g bacon 1 st gul l\u00f6k 1 st \u00e4pple t ex Gravensteiner 6 st ansjovisfil\u00e9er 2 st \u00e4gg…<\/p>\n","protected":false},"author":1,"featured_media":693104,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[53,28],"class_list":["post-578404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-julmat","tag-smaratter-tillbehor"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-13 05:29:00","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/578404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=578404"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/578404\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/693104"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=578404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=578404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=578404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}