{"id":27328,"date":"2023-01-16T15:22:02","date_gmt":"2023-01-16T15:22:02","guid":{"rendered":"https:\/\/lofotenseaweedcompany.com\/?page_id=27328"},"modified":"2023-01-16T15:24:27","modified_gmt":"2023-01-16T15:24:27","slug":"tangpestoboller","status":"publish","type":"page","link":"https:\/\/lofotenseaweedcompany.com\/no\/tang-oppskrifter\/tangpestoboller\/","title":{"rendered":"Tangpestoboller"},"content":{"rendered":"
\n\t
\n\t\t
\n\t\t\t\"seaweed\t\t<\/div>\n\t<\/div>\n\t
\n\t\t
\n\t\t\tThese buns are super easy to make and are filled with fresh seaweed pesto \u2013 that green, Italian sauce that can transform a meal from ordinary to extraordinary with one delicious spoonful. Traditionally made with parmesan, we like ours with hard goats cheese (for a Norwegian twist) and of course, delicious, nutritious seaweed! The kelp provides an umami boost to this pesto recipe, which infuses the buns with delicious flavour. These can be enjoyed for breakfast, lunch or dinner, on their own or as a sandwich! Try filling one with mozzarella, tomatoes and spinach for a caprese sandwich of dreams!\t\t<\/div>\n\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\n\t<\/div>\n<\/div>\n\n
\n\t
\n\t\t

Ingredients:<\/p>\n\t\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\tPesto ingredienser:\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t10g butare\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t15g pinjekjerner\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t75ml oliven olje\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t50g geitost, raspet\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tSalt\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t1 hvitl\u00f8ksfedd\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tSaft fra en halv sitron\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t25g fersk basillikum\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\tDeig ingredienser:\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t500g hvitmel\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t1 tbsp sukker\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t1 tsp salt\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t7g t\u00f8rket gj\u00e6r\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t350ml melk\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t75g sm\u00f8r\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t

Directions:<\/p>\n\t\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t1)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tFor the pesto:<\/strong>\u00a0soak the winged kelp in cold water for 30 minutes.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t2)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tOnce rehydrated, wring out the winged kelp, getting rid of as much water as possible.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t3)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tPlace all ingredients in a blender and blitz to a paste.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t4)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tSeason to taste, then set aside.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t5)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tFor the buns:<\/strong>\u00a0In a pan, warm the milk until steaming but not boiling. Add the butter and set aside to cool until room temperature.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t6)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tPut the flour, sugar, salt and yeast into a large bowl. Mix until well combined. Add the wet mixture to the dry, and mix to form a soft dough. Tip onto a clean, floured work surface and knead for 10 mins, until the dough is smooth and stretchy, adding more flour if needed. Place the dough into a bowl, cover with a tea towel or cling film and leave to rise for 1- 2 hours or until doubled in size (you could prove it in the fridge overnight).\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t7)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tPunch the dough down to knock out the air, then roll out to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the pesto over the surface, right to the edges. Fold left side to the middle, then fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t8)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tWith a sharp knife or pizza cutter, cut the dough into 1.5 \u2013 2cm wide strips. Take a strip, twist it then wrap around your first and second fingers twice, then tuck the ends inside the circle of dough you\u2019ve just made. Don\u2019t worry if it\u2019s not neat \u2013 it will still be tasty!\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t9)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tPlace the buns on a lined baking tray and preheat the oven to 180\u00b0C. Leave the buns to rise until doubled in size (about 30 minutes).\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t10)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tBake for 15-20 mins until golden brown \u2013 rotate the tray halfway through to make sure the buns brown evenly.\u00a0\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t11)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tLeave to cool slightly on a wire rack, then enjoy!\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n\n\n\n
\n

Hvis du likte disse tangpestoboller, vil du kanskje like disse oppskriftene:<\/h2>\n\n\n\n
\n
\n
<\/span>\"truffle
\n

Tr\u00f8ffeltangrisotto med purre og sopp<\/a><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\n
<\/span>\"truffle
\n

Tr\u00f8ffeltangsm\u00f8r<\/a><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\n
<\/span>\"Pesto
\n

Tang pesto<\/a><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Hvis du likte disse tangpestoboller, vil du kanskje like disse oppskriftene:<\/p>\n","protected":false},"author":239,"featured_media":9217,"parent":3551,"menu_order":50,"comment_status":"closed","ping_status":"closed","template":"page-recipes-single.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-27328","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/27328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/users\/239"}],"replies":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/comments?post=27328"}],"version-history":[{"count":1,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/27328\/revisions"}],"predecessor-version":[{"id":27329,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/27328\/revisions\/27329"}],"up":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/3551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media\/9217"}],"wp:attachment":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media?parent=27328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}