{"id":6946,"date":"2013-02-20T07:51:17","date_gmt":"2013-02-20T06:51:17","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=6946"},"modified":"2013-02-20T07:51:17","modified_gmt":"2013-02-20T06:51:17","slug":"sportlovsmatsack-pizzabullar","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2013\/sportlovsmatsack-pizzabullar\/","title":{"rendered":"Sportlovsmats\u00e4ck: Pizzabullar"},"content":{"rendered":"

Det kommer rapporter fr\u00e5n skidbackar och skidsp\u00e5r hela tiden nu, s\u00e5 jag har funderat lite p\u00e5 vad som egentligen \u00e4r det b\u00e4sta att ta med ut p\u00e5 s\u00e5dana \u00e4ventyr. Min farfar hade ofta en kexchoklad och en apelsin i fickan framtill p\u00e5 sin marinbl\u00e5a anorak n\u00e4r vi \u00e5kte i elljussp\u00e5ren i Kosta, och n\u00e4r vi kom fram till en alldeles \u00f6versn\u00f6ad b\u00e4nk gjorde han ett lappkast och bj\u00f6d. Apelsin \u00e4r kladdigt — \u00e5 andra sidan har apelsin aldrig varit s\u00e5 gott som d\u00e5.<\/p>\n

Vi hade det bra, f\u00f6r sp\u00e5ren (fyra olika h\u00f6lls ig\u00e5ng av kommunen om jag minns r\u00e4tt — kan man t\u00e4nka sig?)\u00a0b\u00f6rjade kanske 150 meter hemifr\u00e5n. Om man m\u00e5ste \u00e5ka iv\u00e4g lite l\u00e4ngre beh\u00f6vs det ju mer \u00e4n choklad och apelsin, och d\u00e5 f\u00f6resl\u00e5r jag en termos med n\u00e5got varmt och s\u00e5 pizzabullar. De h\u00e4r finns med i Nybakat, hembakat<\/a><\/em>. Vill man spara lite p\u00e5 sockret kan man anv\u00e4nda tomatpur\u00e9 eller koka en s\u00e5s p\u00e5 passerade tomater och lite kryddor att ers\u00e4tta ketchupen med.<\/p>\n

\"\"<\/a>
Passar bra i mats\u00e4cken. Foto: Magnus Aronson<\/figcaption><\/figure>\n

Johannessons pizzabullar<\/strong><\/p>\n

Familjen Johannesson i sm\u00e5l\u00e4ndska S\u00f6dratorp tycker om dessa pizzabullar och bj\u00f6d de andra barnfamiljerna i sin f\u00f6rsamling p\u00e5 dem vid en tr\u00e4ff. Succ\u00e9! \u201dOvanligt fluffiga och v\u00e4ldigt goda\u201d var ett av omd\u00f6mena. \u201dMan kan variera fyllningen med egna blandningar\u201d, st\u00e5r det i receptet.<\/p>\n

ca 40 bullar
\nUgn: 225\u00b0, 8\u201310 minuter<\/p>\n

50 g sm\u00f6r
\n5 dl mj\u00f6lk
\n50 g j\u00e4st
\n1 tsk salt
\n1 msk socker
\n1 \u00e4gg
\nca 13 dl vetemj\u00f6l<\/p>\n

fyllning:
\n2 dl ketchup
\nca 300 g skinka
\nca 4 dl riven ost
\n2 msk oregano eller pizzakrydda<\/p>\n

pensling:
\n\u00e4gg
\nev riven ost
\nev \u00f6rtkrydda<\/p>\n

Sm\u00e4lt sm\u00f6ret i en stor gryta, h\u00e4ll i mj\u00f6lken och l\u00e5t blandningen bli fingervarm. Smula ner j\u00e4sten och r\u00f6r samtidigt ner salt och socker. R\u00f6r om tills j\u00e4sten har l\u00f6st sig och tills\u00e4tt sedan \u00e4gget och n\u00e4stan allt vetemj\u00f6l (spara ett par deciliter till utbakning). Arbeta ihop till en smidig deg. T\u00e4ck \u00f6ver den och l\u00e5t den j\u00e4sa i en halvtimme.<\/p>\n

Ta upp degen p\u00e5 mj\u00f6lat bakbord, kn\u00e5da den och dela den mitt itu. Kavla ut varje del till en halvcentimetertjock rektangel. Bre ut ketchupen p\u00e5 hela degsjoken utom p\u00e5 en centimeter utmed ena l\u00e5ngsidan. Strimla skinkan fint och str\u00f6 p\u00e5 den. Forts\u00e4tt med ost och krydda. Rulla ihop och sk\u00e4r som till kanelbullar (ungef\u00e4r tv\u00e5 centimeter breda skivor). L\u00e4gg ut dem p\u00e5 bakpl\u00e5tar, t\u00e4ck \u00f6ver dem och l\u00e5t dem j\u00e4sa i minst en kvart. Pensla dem med \u00e4gg och eventuellt ocks\u00e5 ost och\/eller \u00f6rtkrydda. Gr\u00e4dda dem mitt i ugnen, 225 grader varm, i \u00e5tta\u2013tio minuter.<\/p>\n","protected":false},"excerpt":{"rendered":"

Det kommer rapporter fr\u00e5n skidbackar och skidsp\u00e5r hela tiden nu, s\u00e5 jag har funderat lite p\u00e5 vad som egentligen \u00e4r det b\u00e4sta att ta med ut p\u00e5 s\u00e5dana \u00e4ventyr. Min farfar hade ofta en kexchoklad och en apelsin i fickan framtill p\u00e5 sin marinbl\u00e5a anorak n\u00e4r vi \u00e5kte i elljussp\u00e5ren i Kosta, och n\u00e4r vi…<\/p>\n","protected":false},"author":31,"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":[355,348],"tags":[],"class_list":["post-6946","post","type-post","status-publish","format-standard","hentry","category-brod","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/6946"}],"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\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=6946"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/6946\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=6946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=6946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=6946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}