anders - Johan Lidby Vinhandelhttp://johanlidbyvinhandel.se/retail/feeds/anders/2017-06-30T15:47:59ZRostad paprikadressing2017-06-30T15:47:59Ztag:johanlidbyvinhandel.se,2017-06-30:/retail/post/anders/1005//<div>INGREDIENSER</div> <div>300 g skalad och rostad r&ouml;d paprika (p&aring; glasburk)</div> <div>1 dl olivolja</div> <div>4 msk r&ouml;dvinsvin&auml;ger</div> <div>10 st basilikablad</div> <div>1/2 dl hackad gr&auml;sl&ouml;k</div> <div>salt</div> <div>peppar<br /><br /><br /></div> <div>INSTRUKTIONER</div> <div>Mixa alla ingredienser f&ouml;rutom gr&auml;sl&ouml;ken till en sl&auml;t s&aring;s. Tills&auml;tt gr&auml;sl&ouml;k, smaka av med salt och peppar samt ev. en nypa socker och eller lite mer vin&auml;ger.</div> <div>Detta &auml;r en m&aring;ngsidig dressing som kan anv&auml;ndas b&aring;de som s&aring;s och som dressing till gr&ouml;nsaker. Gott till grillat gr&ouml;nt, grillat k&ouml;tt eller hela portabellosvampar.</div> <div>Tills&auml;tt 2 msk f&auml;rskost f&ouml;r en kr&auml;migare dressing till en sallad.</div>Lammstek med betor, getost, stekt sallad och olivsky2017-03-30T11:31:55Ztag:johanlidbyvinhandel.se,2017-03-30:/retail/post/anders/966//<p class="MsoNormal">Till 4 personer ca 800g urbenad lammstek.</p> <p class="MsoNormal">Temperera k&ouml;ttet i minst 2h. Salta, peppra och krydda g&auml;rna med lite blandade &ouml;rter.&nbsp;Grilla eller stek tills lammet har en innetemperatur p&aring; ca 56-58 grader. Om du steker en hel lammstek bryn den f&ouml;rst i panna och g&ouml;r den d&auml;refter klar i ugnen p&aring; l&aring;g temperatur ca 90 grader. L&aring;t vila minst 20 minuter innan du sk&auml;r upp k&ouml;ttet.</p> <p class="MsoNormal">800 g blandade betor<br />150 g smulad getost<br />3 msk olivolja<br />&frac12; dl strimlad basilika<br />Salt och peppar</p> <p class="MsoNormal">Baka betorna i ugnen p&aring; 150 grader tills de &auml;r mjuka. L&aring;t svalna, skala och dela i klyftor. V&auml;rm betorna i olivoljan, smaka av med salt och peppar avsluta med basilika och getost.</p> <p class="MsoNormal"><strong>Olivsky<br /></strong>3 dl m&ouml;rk reducerad kalvfond<br />4 dl r&ouml;tt vin<br />1 dl hackade svarta oliver<br />1 st skivad bananschalottenl&ouml;k<br />2 timjankvistar<br />&frac12; dl god olivolja<br />Salt, peppar och citronsaft</p> <p class="MsoNormal">Blanda r&ouml;dvin, l&ouml;k och timjan i en kastrull och reducera tills n&auml;stan ingen v&auml;tska &aring;terst&aring;r. Tills&auml;tt kalvfond och l&aring;t sjuda i ca 5-10 minuter. Smaks&auml;tt med salt, peppar och eventuellt lite citronsaft f&ouml;r mer syra. Sila skyn, tills&auml;tt hackade oliver och olivolja.</p> <p class="MsoNormal"><strong>Stekt sallad<br /></strong>4 st huvuden hj&auml;rtsallad<br />4 msk olivolja<br />Salt och peppar</p> <p class="MsoNormal">Dela hj&auml;rtsalladen men beh&aring;ll roten. Stek hastigt i olivolja och krydda med salt och peppar. Servera tillsammans med lammet och betorna.</p>Glaserade revbensspjäll2017-03-13T11:22:40Ztag:johanlidbyvinhandel.se,2017-03-13:/retail/post/anders/964//<div class="recipe-portions yield" style="box-sizing: border-box; margin: 0px; padding: 0px; border: 0px; outline: 0px; font-size: 14px; vertical-align: baseline; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; color: #111111; font-family: Gotham, Arial, sans-serif;"> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">ca. 4 portioner<br /><br /><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">ca 1 kg tjocka revbensspj&auml;ll</span><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">&nbsp;</span></span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">3 msk salt</span><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">&nbsp;</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">2 msk socker</span><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">&nbsp;</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">1,5 dl honung</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">2 dl balsamvin&auml;ger</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">0,5 dl grovriven ingef&auml;ra</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">1 msk f&auml;nk&aring;lsfr&ouml;</span></p> <p class="MsoNormal" style="margin-top: 0cm; margin-right: 0cm; margin-bottom: .0001pt; margin-left: 18.75pt; text-indent: -18.0pt; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif; border: 1pt none windowtext; padding: 0cm;">3 msk japansk sojas&aring;s</span></p> <p class="MsoNormal" style="margin: 7.5pt 0cm; line-height: normal; background-image: initial; background-position: initial; background-size: initial; background-repeat: initial; background-attachment: initial; background-origin: initial; background-clip: initial; vertical-align: baseline;"><span style="font-family: Arial, sans-serif; font-size: 10.5pt;"><br />Blanda salt och socker. Marinera spj&auml;llen &ouml;ver natten.</span></p> <p class="MsoNormal" style="margin-bottom: 12.0pt; line-height: normal; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">Karamellisera honungen i en kastrull p&aring; h&ouml;g v&auml;rme. Den ska bli bronsbrun, men passa noga s&aring; att den inte br&auml;nns vid. Tills&auml;tt sedan resten av ingredienserna och reducera till ca &frac14; &aring;terst&aring;r.&nbsp;</span><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Spola av spj&auml;llen i kallt vatten och torka av dem. L&auml;gg dem i en ugnss&auml;ker form och sl&aring; &ouml;ver glacen. V&auml;nd runt spj&auml;llen s&aring; att de t&auml;cks helt.</span></p> <p class="MsoNormal" style="margin-bottom: 12.0pt; line-height: normal; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif;">T&auml;ck formen med tre lager plastfolie eller lock och baka i ugn p&aring; 90 grader i ca 8 timmar. Ett bra tips om man beh&ouml;ver ugnen p&aring; dagen &auml;r att k&ouml;ra spj&auml;llen &ouml;ver natten.&nbsp;</span><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Lyft spj&auml;llen ur formen och reducera buljongen som blivit till en glace. Dela spj&auml;llen och pensla med glacen.</span></p> <p class="MsoNormal" style="margin-bottom: 12.0pt; line-height: normal; vertical-align: baseline;"><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Dessa spj&auml;ll &auml;r b&aring;de himmelskt goda och fantastiskt m&ouml;ra. De passar utm&auml;rkt till p&aring;sklunchen eller v&aring;rmiddagen tillsammans med ugnsrostade rotsaker eller en v&aring;rig gr&ouml;nsallad.</span></p> <p class="MsoNormal" style="margin-bottom: 12.0pt; line-height: normal; vertical-align: baseline;"><span style="font-size: 10.5pt; font-family: Arial, sans-serif;"><strong>Smaklig m&aring;ltid!</strong></span></p> </div>Pasta med vinägerstekt fläsksida, tomater, örter och parmesan2017-03-08T14:06:07Ztag:johanlidbyvinhandel.se,2017-03-08:/retail/post/anders/963//<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--> <p style="text-align: left;"><span lang="SV">4 portioner</span><span lang="SV"><br /></span></p> <p style="text-align: left;"><span lang="SV">Ca 400 g pasta av valfri sort</span></p> <p style="text-align: left;"><span lang="SV">500 g t&auml;rnat rimmat fl&auml;sk </span></p> <p style="text-align: left;"><span lang="SV">20 st halverade k&ouml;rsb&auml;rstomater</span></p> <p style="text-align: left;"><span lang="SV">4 msk hackad gr&auml;sl&ouml;k</span></p> <p style="text-align: left;"><span lang="SV">&frac12; dl strimlad basilika</span></p> <p style="text-align: left;"><span lang="SV">100 g riven parmesan</span></p> <p style="text-align: left;"><span lang="SV">&frac12; dl r&ouml;dvinsvin&auml;ger</span></p> <p style="text-align: left;"><span lang="SV">&frac12; dl balsamvin&auml;ger</span></p> <p style="text-align: left;"><span lang="SV">Salt och svartpeppar</span></p> <p style="text-align: left;"><span lang="SV">&nbsp;</span></p> <p style="text-align: left;"><span lang="SV">Koka pastan i rikligt med v&auml;lsaltat vatten. Spara 1 dl av kokvattnet. <br />L&auml;gg fl&auml;sket i en stekpanna och tills&auml;tt vin&auml;gern. L&aring;t vin&auml;gern koka in och fl&auml;sket f&aring; f&auml;rg i stekpannan. Avsluta med att l&auml;gga i tomaterna och gr&auml;sl&ouml;k. <br />Blanda sedan allt med pastan och kokvattnet. Smaka av med salt och peppar. 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mso-para-margin-right:0cm; mso-para-margin-bottom:8.0pt; mso-para-margin-left:0cm; line-height:107%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-ansi-language:SV;} --> <!--[endif] -->Citronmarinerad Hälleflundra med löjromscréme och krutonger2017-01-04T15:22:47Ztag:johanlidbyvinhandel.se,2017-01-04:/retail/post/anders/944//<p class="MsoNormal"><strong>L&ouml;jromscr&egrave;me</strong><br />1 dl f&auml;rskost (typ philadelhpiaost)<br />1 dl cr&eacute;me fraiche<br />100 g l&ouml;jrom<br />Citronsaft&nbsp;<br />Hackad dill och gr&auml;sl&ouml;k<br />Salt och peppar<br /><br />Blanda f&auml;rskost och cr&eacute;me fraiche. L&auml;gg i l&ouml;jrom och citronsaft. Tills&auml;tt hackad dill och gr&auml;sl&ouml;k, smaka av med salt och peppar.&nbsp;<br />Hit kan du f&ouml;rbereda innan serveringen<br /><br /><strong>Citronmarinerad H&auml;lleflundra</strong><br />ca 500 g H&auml;lleflundra<br />citronsaft<br />1 msk socker<br />1 msk salt<br /><br />Sk&auml;r h&auml;lleflundran i sm&aring; kuber (ca 1-2 cm). L&auml;gg bitarna i ett bad av citronsaft, blandat med socker och salt. OBS! Citronsaften m&aring;ste t&auml;cka fisken.<br />L&aring;t fisken ligga i citronsaften ca 20-30 minuter, inte l&auml;ngre.<br />L&auml;gg h&auml;lleflundran ovanp&aring; l&ouml;jromscr&egrave;men.<br /><br /><strong>Krutonger</strong><br />Sk&auml;r tunna br&ouml;dskivor av vitt br&ouml;d. Rosta i ugnen 160 grader i 30 minuter tills de blir gyllene. Bryt bitarna och str&ouml;ssla &ouml;ver h&auml;lleflundran.</p> <p class="MsoNormal">&nbsp;</p>Det doftar svamp!2016-10-20T08:31:50Ztag:johanlidbyvinhandel.se,2016-10-20:/retail/post/anders/912//Det &auml;r inte mycket som sl&aring;r en god svamprisotto oavsett s&auml;song men alltid godare n&auml;r det finns en massa god f&auml;rsk vild svamp i v&aring;ra skogar.<br />H&auml;r kommer ett recept, jag anv&auml;nder alltid Carnaroliris som &auml;r sv&aring;r att misslyckas med. man beh&aring;ller alltid en fin k&auml;rna. Det finns m&aring;nga typer av tryffelost, antingen s&aring; anv&auml;nder jag en mer lagrad tyffelpecorino eller en mer mjuk ost fr&aring;n Holland som heter Boerenkaas(finns hos Androuet i Stockholm) Boerenkaas ger en mer kr&auml;migare och mildare konsistens&nbsp;medans&nbsp;Pecorinon blir lite tuffare och skarpare. Jag l&auml;nkar tv&aring; viner som jag tycker passar utm&auml;rkt till denna r&auml;tt.<br /><br />Lycka till!&nbsp;<br /><br /> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Svamprisotto med tryffelost</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">4 portioner</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">1 liter blandad svamp efter s&auml;song</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">3-4 dl Carnaroliris</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">1 liter m&ouml;rk kycklingbuljong</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">2 dl vitt vin</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&frac12; dl finhackad schalottenl&ouml;k</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">100 g riven tryffelost(f&ouml;r en kr&auml;migare risotto anv&auml;nd g&auml;rna Boerenkaas)</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">150 g sm&ouml;r</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">3 matskedar finstrimlad bladpersilja</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">1 matsked plockad timjan</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Salt och peppar</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Citronsaft cirka 2-3 matskedar</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&nbsp;</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">B&ouml;rja med att steka svampen i 50 g sm&ouml;r, h&auml;ll sedan i en bunke.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 12.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Koka upp buljong och vitt vin i en gryta, l&aring;t st&aring; p&aring; svag v&auml;rme. Svetta l&ouml;ken mjuk i 1 matsked sm&ouml;r, tills&auml;tt riset och timjan. B&ouml;rja sedan &rdquo;mata&rdquo; riset med den varma buljongen lite i taget, cirka 1-2 dl i taget, koka p&aring; medelh&ouml;g v&auml;rme. N&auml;r riste &auml;r mjukt men fortfarande har en k&auml;rna &rdquo;al dente&rdquo; tills&auml;tt svamp och 100 g sm&ouml;r. Tills&auml;tt eventuellt lite mer buljong. Avsluta med ost och persilja, smaka av med salt, peppar och bryt av dom rika smakerna med citronsaft. Servera direkt!</span></p>Sommaren och efterlängtade grillen!2016-05-24T14:27:28Ztag:johanlidbyvinhandel.se,2016-05-24:/retail/post/anders/830//<p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Sommaren och efterl&auml;ngtade grillen!</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">V&auml;rmen b&ouml;rjar komma och hoppas p&aring; att den stannar. Jag gillar det enkla p&aring; sommaren, b&aring;de p&aring; tallriken och i glaset. L&auml;ttdruckna josiga viner tillsammans med enkla r&auml;tter g&auml;rna fr&aring;n grillen. F&ouml;rbereder du dig v&auml;l kan du ha bra grilltillbeh&ouml;r redo f&ouml;r m&aring;nga grillkv&auml;llar i sommar! Jag gillar verkligen en god k&ouml;ttbit och ett kryddsm&ouml;r. N&auml;r det kommer till kryddsm&ouml;r s&aring; brukar jag ta mig tid vid ett och samma tillf&auml;lle att g&ouml;ra tv&aring; till tre sorter cirka 400 gram av varje. Rulla i plastfilm, sk&auml;r i &ouml;nskad storlek och stoppa i frysen. Ta fram n&auml;r du beh&ouml;ver, addera en god sallad till det s&aring; &auml;r middagen fixad.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;"><span style="mso-spacerun: yes;">&nbsp;</span>N&aring;got som ocks&aring; kan vara barnsligt gott &auml;r den klassiska Bearnaises&aring;sen, sv&aring;rt att f&ouml;rbereda men en reduktion kan man alltid ha i kylen. Den h&aring;ller minst i sex m&aring;nader.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Jag vill ocks&aring; sl&aring; ett slag f&ouml;r udda styckdetaljer att grilla. Flankstek &auml;r n&aring;got som blivit popul&auml;rt men det finns flera intressanta delar att l&auml;gga p&aring; minnet, och grillen. Min favorit &auml;r njurtapp eller mellang&auml;rde som det ocks&aring; heter. Inget s&auml;ljande namn s&aring; man ta till franskan - samma k&ouml;ttbit heter n&auml;mligen onglet, det klingar kanske lite b&auml;ttre.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&Auml;ven svamp &auml;r gott att grilla! K&ouml;p n&aring;gra hattar portabellosvamp och sm&ouml;rj in i rikligt med olivolja, rosmarin, salt och peppar. Grillas hela och serverar som ett tillbeh&ouml;r. En annan favorit &auml;r sm&aring; vita zucchini. Jag brukar dela dem p&aring; l&auml;ngden och marinera en timme i salt, peppar, olivolja, timjan och lite raspat citronskal. Ge dom fin f&auml;rg p&aring; grillen, servera som dom &auml;r eller v&auml;nd i en sallad. Detta &auml;r n&aring;gra av mina id&eacute;er med enkla tips inf&ouml;r sommaren. Jag tipsar om n&aring;gra viner ocks&aring; i spalten j&auml;mte, viner jag tycker &auml;r goda b&aring;de f&ouml;re och efter grillning.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&nbsp;</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><strong style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Bearnaisereduktion</span></strong></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">2 dl finhackad schalottenl&ouml;k</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">5 dl torrt vitt vin</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">1 dl vitvinsvin&auml;ger</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&frac12; dl plockad f&auml;rsk dragon</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">&frac12; msk krossad vitpeppar </span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Blanda alla ingredienser i en kastrull och koka ihop tills ca 20 % &aring;terst&aring;r.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">Jag brukar inte sila reduktionen.</span></p> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="font-size: 14.0pt; line-height: 107%; font-family: &quot;Centaur&quot;,serif;">F&ouml;r bearnaise till fyra personer anv&auml;nd ca 1 msk reuktion.</span></p>Mat och vin på hösten2015-11-03T12:03:39Ztag:johanlidbyvinhandel.se,2015-11-03:/retail/post/anders/655//<span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">Hej,</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">D&aring; var de dags f&ouml;r den h&auml;rliga &aring;rstiden h&ouml;st. F&ouml;r mig s&aring; &auml;r det en riktig h&ouml;jdpunkt p&aring; &aring;ret, jag t&auml;nker i f&ouml;rsta hand p&aring; vad skogen har att erbjuda. Jag har redan lagat en del r&aring;djur och &auml;lg, det blir s&auml;kert n&aring;gon vildand ocks&aring;. </span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">Svamps&auml;songen var lite galen i &aring;r, en hel del tidigt och sedan ingenting. Hoppas att ni har torkat eller fryst in lite eller kanske picklat. Det &auml;r ju supergott att ha i dom mustiga grytorna under vintern. &Auml;ven vinm&auml;ssigt &auml;r det h&auml;rligt med h&ouml;st, f&ouml;r vad passar inte b&auml;ttre till den matlagningen &auml;n lite robusta, &ouml;rtiga och fylliga r&ouml;da viner. Jag &auml;r ett stort fan av Rhoneviner s&aring; vid den h&auml;r tidpunkten p&aring; &aring;ret &ouml;ppnas det en del d&auml;r ifr&aring;n. Det vin jag varmt rekommendera som &auml;r tillg&auml;ngligt p&aring; hyllan eller kan best&auml;llas till din butik &auml;r en Gigondas fr&aring;n Santa Duc f&ouml;r 219:- artnr. 74048.</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">N&aring;got som inte &auml;r s&aring; vanligt hemma hos mig &auml;r r&ouml;tt vin till ost, men p&aring; h&ouml;sten och vintern dricker man kanske n&aring;got mer r&ouml;tt &auml;n vitt vin &auml;ven till ost. Vad man beh&ouml;ver i vinet f&ouml;r att f&aring; en bra combo till osten &auml;r mycket frukt och kanske inte dom saltaste ostarna. Jag rekommendera g&auml;rna Calera Central Coast Pinot Noir 249:- artnr. 87282.</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">N&aring;gra bra ostar som funkar &auml;r en inte alltf&ouml;r lagrad Comt&eacute;, n&aring;gon trippelkr&auml;m eller Brie som inte har g&aring;tt f&ouml;r l&aring;ngt i mognadsprocessen. </span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">&nbsp;</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">En annan sak som &auml;r trevligt med h&ouml;sten &auml;r m&auml;ssan Mitt K&ouml;k p&aring; &Auml;lvsj&ouml;m&auml;ssan, kom och h&auml;lsa p&aring; hos oss och prova en massa goda viner. Monter C08:31.</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">Ha en god h&ouml;st!</span></p> <span style="font-family: Times New Roman; font-size: small;"> </span> <p style="margin: 0cm 0cm 8pt; text-align: center;"><span style="line-height: 107%; font-family: &quot;Centaur&quot;,serif; font-size: 14pt;">Anders </span></p> <span style="font-family: Times New Roman; font-size: small;"> </span>Gott till sommaren2015-06-01T13:48:10Ztag:johanlidbyvinhandel.se,2015-06-01:/retail/post/anders/607//<p>H&auml;r kommer b&aring;de lite vintips och n&aring;gra bra tillbeh&ouml;r inf&ouml;r sommarens grill.</p> <p>En god kr&auml;mig salladsdressing som passar bra till b&aring;de fisk och k&ouml;tt.</p> <p>1 dl majonn&auml;s</p> <p>1 dl cr&egrave;me fraiche</p> <p>1 dl f&auml;rskost</p> <p>2 msk hackad dragon</p> <p>1/2 dl hackad bladpersilja</p> <p>1/2 msk hackad gr&auml;sl&ouml;k</p> <p>raspat zest och saft av 1 citron</p> <p>1 dl riven parmesan</p> <p>salt och peppar</p> <p>Blanda alla ingredienser och smaka av med salt och peppar.</p> <p>Passar perfekt som salladsdressing eller en kall s&aring;s till fisk eller k&ouml;tt.</p> <p>&nbsp;</p> <p>Ett annat gott tillbeh&ouml;r &auml;r grillade f&auml;rska l&ouml;kar. Det b&auml;sta &auml;r att dela l&ouml;karna, marinera dom i salt och olivolija i ca 30 min. Grilla sedan tills dom &auml;r mjuka.&nbsp;</p> <p>&nbsp;</p> <p>Min b&auml;sta marinad, passar extra bra till lamm och fisk.</p> <p>grovhackad zest fr&aring;n 1 citron</p> <p>3 st skivade vitl&ouml;ksklyftor</p> <p>1/2 dl olivolja</p> <p>1 dl grovhackade blandade &ouml;rter</p> <p>Ta det som finns, kanske i ditt tr&auml;dg&aring;rdsland. Jag brukar anv&auml;nda oregano, rosmarin, timjan, persilja och salvia.</p> <p>Blanda alla ingredienser och marinera ditt protein i marinaden. L&aring;t st&aring; i minst 4 timmar. Salta och peppra innan du l&auml;gger det i panna eller p&aring; grillen.</p> <p>&nbsp;</p> <p>Bra viner som &auml;r fint att ha hemma under sommaren som jag tycker passar till mycket finner du i spalten j&auml;mte.</p> <p>Om du har n&aring;gra fr&aring;gor &auml;r du alltid v&auml;lkommen att h&ouml;ra av dig till mig.</p> <p>Trevlig Sommar!&nbsp;</p> <p>&nbsp;</p>Påskkyckling2015-04-01T09:27:51Ztag:johanlidbyvinhandel.se,2015-04-01:/retail/post/anders/583//<p style="text-align: left;" align="center">God helstekt kyckling med champinjoncr&egrave;me och &ouml;rtig kycklingbuljong.</p> <p style="text-align: left;" align="center">K&ouml;p en god kyckling, salta och peppra. L&auml;gg n&aring;gra klickar sm&ouml;r p&aring; kycklingen samt n&aring;gra kvistar timjan. S&auml;tt kycklingen i ugnen p&aring; 225 grader tills den f&aring;tt fin f&auml;rg, s&auml;nk sedan temperaturen till 100 grader, stick i en stektermometer i den tjocka delen p&aring; br&ouml;stet och k&ouml;r till 64 grader innertemperatur. Nu till tillbeh&ouml;ren.</p> <p style="text-align: left;" align="center">Champinjoncr&egrave;me<br />500 g champinjoner<br />1 st finhackad banan schalottenl&ouml;k<br />Ca 1 dl gr&auml;dde<br />2 msk citron<br />Sm&ouml;r att steka i<br />Salt och peppar</p> <p style="text-align: left;" align="center">Skiva svampen i tunna skivor, stek tills gyllene fin f&auml;rg i sm&ouml;ret avsluta med l&ouml;ken och stek mjuk. H&auml;ll svampen i en kastrull och tills&auml;tt gr&auml;dden, koka upp. Mixa sedan i en kannmixer eller med mixerstav. Smaka av med salt, peppar och citronsaft.</p> <p style="text-align: left;" align="center">Kycklingbuljong</p> <p style="text-align: left;" align="center">5 dl m&ouml;rk kycklingbuljong<br />2 msk hackad dragon<br />3 msk hackad persilja<br />&frac12; msk plockad timjan<br />1 st skivad banan schalottenl&ouml;k<br />25 g sm&ouml;r<br />Salt, peppar och citronsaft</p> <p style="text-align: left;" align="center">Spara alla &ouml;rtstj&auml;lkar. Sautera schalottenl&ouml;ken i en 1 msk olivolja, tills&auml;tt kycklingbuljongen och &ouml;rtstj&auml;lkarna, l&aring;t sjuda i ca 10 min. sila buljongen och sl&aring; tillbaka i grytan. Vispa i sm&ouml;ret, smaka av med salt, peppar och citronsaft. Avsluta med alla &ouml;rter och servera.</p> <p style="text-align: left;" align="center">H&auml;r finns massa goda, milda smaker som passar bra med Calera Chardonnay. Ljust kycklingk&ouml;tt som matchar elegansen i vinet samtidigt som den rika buljongen harmonisera med komplexa fattoner och syra.Vill man ha ett vin med lite mer struktur och tanniner rekomndera jag Brancaia TRE</p> <p style="text-align: left;" align="center">Lycka till och trevlig P&aring;sk!</p> <p style="text-align: left;" align="center">Anders</p>