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{"id":1072,"date":"2016-11-06T14:20:27","date_gmt":"2016-11-06T13:20:27","guid":{"rendered":"http:\/\/thewaveswemake.se\/thenordickitchen\/?p=1072"},"modified":"2016-11-13T15:50:22","modified_gmt":"2016-11-13T14:50:22","slug":"pasta-med-kramig-solros-och-tomatsas","status":"publish","type":"post","link":"http:\/\/thewaveswemake.se\/thenordickitchen\/2016\/11\/06\/pasta-med-kramig-solros-och-tomatsas\/","title":{"rendered":"Pasta med kr\u00e4mig solros- och tomats\u00e5s"},"content":{"rendered":"<p><a href=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001.jpg\" rel=\"attachment wp-att-1076\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-1076\" src=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-681x1024.jpg\" alt=\"_dsc0128-001\" width=\"681\" height=\"1024\" srcset=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-681x1024.jpg 681w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-199x300.jpg 199w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-370x556.jpg 370w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-770x1158.jpg 770w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0128-001-1170x1760.jpg 1170w\" sizes=\"(max-width: 681px) 100vw, 681px\" \/><\/a><\/p>\n<p><strong><br \/>\nKan ni ocks\u00e5<\/strong> f\u00e5 ett galet sug efter pasta d\u00e5 och d\u00e5? Ibland kan jag f\u00e5 s\u00e5dana vansinniga pastacravings att jag bara m\u00e5ste ha det till varje pris. Det \u00e4r flera \u00e5r sedan jag slutade \u00e4ta vanlig vit pasta (pga glutenintolerans) men idag finns det ju m\u00e4ngder av sp\u00e4nnande varianter av b\u00f6npasta att v\u00e4lja mellan. Dessutom finns det pasta gjord p\u00e5 majs som smakar i princip exakt likadant som vanlig pasta baserad p\u00e5 durumvete. H\u00e4romdagen fick jag i alla fall ett s\u00e5dant d\u00e4r typiskt pastasug och best\u00e4mde mig f\u00f6r att improvisera ihop en klassisk pastar\u00e4tt, fast p\u00e5 veganskt vis.<\/p>\n<p><strong>Men, receptet misslyckades<\/strong> helt. F\u00f6r ja, misslyckanden h\u00e4nder hela tiden. Det \u00e4r en av baksidorna med att vara matbloggare och receptkreat\u00f6r. V\u00e4rst \u00e4r det kanske dock f\u00f6r den som m\u00e5ste st\u00e5 ut med att leva med en matbloggare &#8211; kall mat och failade recept \u00e4r liksom vardag f\u00f6r denne stackare. Hehe. Men f\u00f6rhoppningsvis v\u00e4ger fulltr\u00e4ffarna upp f\u00f6r de dagar d\u00e5 det g\u00e5r helt \u00e5t skogen\u2026 \ud83d\ude09<\/p>\n<p><strong>Hur som helst.<\/strong> Tanken med det h\u00e4r receptet var att g\u00f6ra en vegansk variant av klassiska k\u00f6ttbullar, med krispiga solrosfr\u00f6n som bas. Men, n\u00e5got gick fel. Eftersom m\u00f6rkret sakta b\u00f6rjade smyga sig p\u00e5 var jag en aning stressad f\u00f6r att f\u00e5 klart maten och hinna fota innan ljuset svek mig (pga fotar alltid i naturligt ljus). Kanske gl\u00f6mde jag att ha i majsmj\u00f6let eller s\u00e5 kokade jag bollarna f\u00f6r l\u00e4nge i tomats\u00e5sen. Bollarna f\u00f6ll helt enkelt is\u00e4r. Suck!<\/p>\n<p><strong>En aning frustrerad<\/strong> best\u00e4mde jag mig f\u00f6r att styla och fota maten \u00e4nd\u00e5. Pastan blev ju i alla fall bra. Och kanske hade jag p\u00e5 k\u00e4nn att det, trots de misslyckade bollarna, skulle smaka gott. N\u00e4r vi b\u00f6rjade \u00e4ta tackade jag i alla fall min magk\u00e4nsla innerligt och hj\u00e4rtligt f\u00f6r att ha sagt \u00e5t mig att fota &#8211; f\u00f6r himmel vad gott det var!<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-1077\" src=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-1024x768.jpg\" alt=\"november-001\" width=\"1024\" height=\"768\" srcset=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-1024x768.jpg 1024w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-300x225.jpg 300w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-370x278.jpg 370w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-770x578.jpg 770w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-1170x878.jpg 1170w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/November-001-400x300.jpg 400w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><strong><br \/>\nSolrosfr\u00f6na ger pastas\u00e5sen<\/strong> en otroligt kr\u00e4mig konsistens och tillf\u00f6r ocks\u00e5 en underbart god och n\u00f6tig smak. N\u00e4r bollarna f\u00f6ll s\u00f6nder fick ocks\u00e5 vitl\u00f6ken chans att komma fram och ge smak \u00e5t s\u00e5sen, vilket (s\u00e5klart) var en riktig hit. Innan servering blandade jag ocks\u00e5 ner en arsenal av olika \u00f6rter &#8211; basilika, timjan, rosmarin och oregano \u00e5kte ner i stekpannan och gav s\u00e5sen den d\u00e4r \u00e4kta italienska k\u00e4nslan som man vill \u00e5t med alla pastar\u00e4tter.<\/p>\n<p><strong>F\u00f6r att ge r\u00e4tten<\/strong> en \u00e4nnu mer italiensk k\u00e4nsla tror jag att en matsked pesto eller tv\u00e5 ocks\u00e5 g\u00f6r sig v\u00e4ldigt bra i den h\u00e4r s\u00e5sen. Och g\u00e4rna en n\u00e4ve pinjen\u00f6tter att str\u00f6ssla p\u00e5 innan servering. Mmm. Sen \u00e4r det mucho importante att pastan \u00e4r al dente, annars f\u00f6rlorar man den italienska touchen direkt.<\/p>\n<p><strong>Min receptskiss f\u00f6r<\/strong> solrosfr\u00f6bollarna finns kvar i mitt receptblock och sannolikt kommer jag ge mig p\u00e5 att g\u00f6ra dem snart igen. Eftersom den failade varianten blev s\u00e5 bra t\u00e4nkte jag dela med mig av receptet p\u00e5 den ist\u00e4llet. Eller ja, en n\u00e5got modifierad variant av det ursprungliga receptet d\u00e5 f\u00f6rst\u00e5s.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-1073\" src=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-681x1024.jpg\" alt=\"_dsc0086-001\" width=\"681\" height=\"1024\" srcset=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-681x1024.jpg 681w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-199x300.jpg 199w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-370x556.jpg 370w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-770x1158.jpg 770w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0086-001-1170x1760.jpg 1170w\" sizes=\"(max-width: 681px) 100vw, 681px\" \/><\/p>\n<h2>Pasta\u00a0med kr\u00e4mig pastas\u00e5s<\/h2>\n<p>4 dl rostade solrosfr\u00f6n<br \/>\n1 gul l\u00f6k<br \/>\n2 vitl\u00f6ksklyftor, pressade<br \/>\n800 g krossade tomater<br \/>\n0,5 dl vatten<br \/>\n2 msk tahini<br \/>\n1 msk limesaft<br \/>\n1 tsk koriander<br \/>\nsalt och svartpeppar<br \/>\nTorkade \u00f6rter efter smak &#8211; jag hade i massor oregano, timjan, rosmarin och basilika<br \/>\n2 msk pesto<\/p>\n<h5>Till servering<\/h5>\n<p>Pinjen\u00f6tter och f\u00e4rsk persilja eller basilika<br \/>\n4 portioner pasta av valfri sort<\/p>\n<p>L\u00e4gg solrosfr\u00f6na i bl\u00f6t i 1-2 timmar innan du b\u00f6rjar laga.\u00a0Skala och hacka den gula l\u00f6ken. Fr\u00e4s den tillsammans med den pressade vitl\u00f6ken tills den k\u00e4nns mjuk. Tills\u00e4tt de krossade tomaterna och l\u00e5t koka upp. Tills\u00e4tt vattnet, tahinin och limesaften. L\u00e5t koka i 15-20 minuter. Koka pastan under tiden. Smaka slutligen av pastas\u00e5sen med salt, svartpeppar, koriander, \u00f6rter och pesto och tills\u00e4tt solrosfr\u00f6na. Str\u00f6 \u00f6ver pinjen\u00f6tter och f\u00e4rsk, hackad persilja eller basilika innan servering.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-1075\" src=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-1024x681.jpg\" alt=\"_dsc0112-001\" width=\"1024\" height=\"681\" srcset=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-1024x681.jpg 1024w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-300x199.jpg 300w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-370x246.jpg 370w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-770x512.jpg 770w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-1170x778.jpg 1170w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0112-001-451x300.jpg 451w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-1074\" src=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-681x1024.jpg\" alt=\"_dsc0105-002\" width=\"681\" height=\"1024\" srcset=\"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-681x1024.jpg 681w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-199x300.jpg 199w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-370x556.jpg 370w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-770x1158.jpg 770w, http:\/\/thewaveswemake.se\/thenordickitchen\/wp-content\/uploads\/sites\/11\/2016\/11\/DSC0105-002-1170x1760.jpg 1170w\" sizes=\"(max-width: 681px) 100vw, 681px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8230;<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[575,919,781,25,722,171,166,188,37,914,411,121,62,63,277,142,920,918,19,917,915,916,297,61,647],"_links":{"self":[{"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/posts\/1072"}],"collection":[{"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/comments?post=1072"}],"version-history":[{"count":5,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/posts\/1072\/revisions"}],"predecessor-version":[{"id":1101,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/posts\/1072\/revisions\/1101"}],"wp:attachment":[{"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/media?parent=1072"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/categories?post=1072"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewaveswemake.se\/thenordickitchen\/wp-json\/wp\/v2\/tags?post=1072"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}