{"id":16922,"date":"2023-08-05T10:12:11","date_gmt":"2023-08-05T08:12:11","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=16922"},"modified":"2023-08-11T08:58:46","modified_gmt":"2023-08-11T06:58:46","slug":"nottebackslimpor","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2023\/nottebackslimpor\/","title":{"rendered":"Notteb\u00e4ckslimpor"},"content":{"rendered":"\n

I Herr\u00e5kra d\u00e4r Cecilia <\/strong>och jag var i f\u00f6rrg\u00e5r fick vi inte bara fina rosenbuketter efter musikprogrammet — vi fick varsin burk honung ocks\u00e5!<\/p>\n\n\n\n

Pr\u00e4sten Ola<\/strong>, som bor i en av grannf\u00f6rsamlingarna, Notteb\u00e4ck<\/strong>, \u00e4r n\u00e4mligen biodlare.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ig\u00e5r bakade jag tv\u00e5 m\u00f6rka limpor med honung i. Vi smakade p\u00e5 n\u00e5gra skivor till kv\u00e4llsmat (egentligen \u00e4r det b\u00e4ttre att inte sk\u00e4ra upp dem den dag de \u00e4r gr\u00e4ddade utan v\u00e4nta till n\u00e4sta dag) och sedan la jag allt i frysen utan att t\u00e4nka p\u00e5 att jag borde fotografera. S\u00e5 h\u00e4r kommer ett recept utan resultatbild. Men lyckat blev det!<\/p>\n\n\n\n

Filmj\u00f6lken den h\u00e4r g\u00e5ngen blev naturell yoghurt som fanns till halva priset p\u00e5 r\u00f6da-lappar-hyllan i matbutiken h\u00e4r i Kosta. D\u00e4r fanns ocks\u00e5 hallonyoghurt, och jag funderade lite hur det skulle kunna bli med den men best\u00e4mde mig f\u00f6r att inte vara riktigt s\u00e5 \u00e4ventyrlig. N\u00e4sta g\u00e5ng kanske!<\/p>\n\n\n\n

tv\u00e5 m\u00f6rka limpor
ingen j\u00e4stid (detta \u00e4r s\u00e5 kallade filmj\u00f6lksbr\u00f6d)
Ugn: 175 grader, ca 90 minuter<\/p>\n\n\n\n

1 dl honung
5 dl grahamsmj\u00f6l
5 dl vetemj\u00f6l
2\u00bd dl r\u00e5gkross
2\u00bd dl kruskakli
1 dl russin
1\u00bd dl pumpafr\u00f6n
1\u00bd msk bikarbonat
1 msk br\u00f6dkryddor
1\u00bd tsk salt
1 l naturell yoghurt (eller filmj\u00f6lk)
1 dl vatten<\/p>\n\n\n\n

St\u00e4ll honungsburken i ett varmt vattenbad s\u00e5 att honungen blir mjuk.<\/p>\n\n\n\n

Blanda alla torra ingredienser.<\/p>\n\n\n\n

T\u00f6m yoghurtpaketet s\u00e5 gott det g\u00e5r i degbunken. H\u00e4ll vatten i paketet, skaka noga och t\u00f6m ocks\u00e5 detta i bunken.<\/p>\n\n\n\n

Tills\u00e4tt honungen och r\u00f6r ihop alltihop till en tjock smet.<\/p>\n\n\n\n

Klipp till bakpl\u00e5tspapper till br\u00f6dformarna (ett ark blev lagom till tv\u00e5 br\u00f6dformar f\u00f6r mig), klipp snitt i 45 graders vinkel in fr\u00e5n h\u00f6rnen och passa in ett papper i vardera formen. F\u00f6rdela smeten i formarna.<\/p>\n\n\n\n

Gr\u00e4dda br\u00f6den i 175 graders ugnsv\u00e4rme i ungef\u00e4r en och en halv timme. T\u00e4ck dem med folie p\u00e5 slutet om du tycker att de ser ut att bli f\u00f6r m\u00f6rka.<\/p>\n\n\n\n

L\u00e5t dem svalna uppochner p\u00e5 galler under bakduk (det \u00e4r ganska roligt att ta bort bakpl\u00e5tspapperet) och v\u00e4nta g\u00e4rna till n\u00e4sta dag med att sk\u00e4ra upp dem.<\/p>\n","protected":false},"excerpt":{"rendered":"

I Herr\u00e5kra d\u00e4r Cecilia och jag var i f\u00f6rrg\u00e5r fick vi inte bara fina rosenbuketter efter musikprogrammet — vi fick varsin burk honung ocks\u00e5! Pr\u00e4sten Ola, som bor i en av grannf\u00f6rsamlingarna, Notteb\u00e4ck, \u00e4r n\u00e4mligen biodlare. Ig\u00e5r bakade jag tv\u00e5 m\u00f6rka limpor med honung i. Vi smakade p\u00e5 n\u00e5gra skivor till kv\u00e4llsmat (egentligen \u00e4r det…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":""}},"footnotes":""},"categories":[355,1262,1243,1291,348],"tags":[],"class_list":["post-16922","post","type-post","status-publish","format-standard","hentry","category-brod","category-matsvinn","category-miljo","category-narproducerat","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/16922"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=16922"}],"version-history":[{"count":4,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/16922\/revisions"}],"predecessor-version":[{"id":16937,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/16922\/revisions\/16937"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=16922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=16922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=16922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}