{"id":9102,"date":"2010-12-16T06:15:44","date_gmt":"2010-12-16T05:15:44","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=725"},"modified":"2010-12-16T06:15:44","modified_gmt":"2010-12-16T05:15:44","slug":"ta-vara-pa-allt","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/ta-vara-pa-allt\/","title":{"rendered":"Ta vara p\u00e5 allt"},"content":{"rendered":"
\"\"<\/a>
Rullt\u00e5rta som inte alls blev \u00f6ver (foto: Magnus Aronson).<\/figcaption><\/figure>\n

Det kommer underbara F\u00f6rresten-brev hela tiden, och det \u00e4r f\u00f6rst\u00e5s v\u00e4ldigt inspirerande att l\u00e4sa om vad folk t\u00e4nker n\u00e4r de ser v\u00e5rt upprop. Kristina i Sm\u00e5land skrev:<\/p>\n

”Det finns ju en del kakrecept som \u00e4r rest-hantering. En del kakor som har kaksmulor som ingrediens — har f\u00f6r mig att arraksbollar \u00e4r en s\u00e5dan. Cheesekakebotten borde ocks\u00e5 g\u00e5 att g\u00f6ra av lite vilka kaksmulor som helst blandade med sm\u00f6r.”<\/p>\n

Naturligtvis har hon r\u00e4tt — det \u00e4r bara det att jag n\u00e4stan aldrig har befunnit mig i sammanhang d\u00e4r det har varit ett problem att kakor har h\u00e5llit p\u00e5 att bli f\u00f6r gamla … Men sockerkaka som har skivats upp och st\u00e5tt framme under ett kyrkkaffe utan att g\u00e5 \u00e5t blir l\u00e4tt lite torr, och n\u00e4r det g\u00e4ller sm\u00e5kakor finns ju alltid transportskadorna. S\u00e5 n\u00e5gra recept d\u00e4r vi tar vara p\u00e5 kakor m\u00e5ste det bli, det f\u00f6rst\u00e5r jag nu!<\/p>\n

N\u00e5got som har blivit v\u00e4ldigt popul\u00e4rt de senaste m\u00e5naderna \u00e4r kakklubbor eller cake pops<\/em>. Id\u00e9n \u00e4r ganska enkel: man blandar kaksmulor med n\u00e5got som binder dem, till exempel Philadelphiaost (naturell f\u00f6rst\u00e5s) och lite vatten, kanske ocks\u00e5 florsocker, och kanske n\u00e5gon smaks\u00e4ttning. Av denna lite udda deg formar man\u00a0bollar (eller kuber eller n\u00e5got annat som passar att tr\u00e4 p\u00e5 en pinne) som f\u00e5r vila i kylsk\u00e5p en stund. Sedan trycker man ner en pinne i varje bit (halva tr\u00e4grillspett till exempel), doppar i n\u00e5gon variant av sm\u00e4lt choklad, l\u00e5ter stelna, doppar igen och dekorerar med str\u00f6ssel eller hackad mandel eller n\u00e5got annat som \u00e4r vackert och gott. Den som \u00e4r lite konstn\u00e4rligt lagd experimenterar med att ringla vit choklad runt ett skal av m\u00f6rk choklad eller med att g\u00f6ra en marmorerad blandning att doppa i.<\/p>\n

Jag har sett att man kan g\u00f6ra kakklubbor av Ballerinakex. Men g\u00e5r inte sj\u00e4lva po\u00e4ngen helt f\u00f6rlorad d\u00e5? Hm, m\u00f6jligen \u00e4r det en bra id\u00e9 om man har r\u00e5kat krossa ett helt paket i kassen p\u00e5 v\u00e4g hem fr\u00e5n aff\u00e4ren. Annars skulle jag rekommendera en sockerkakshalva som har gl\u00f6mts bort eller en rullt\u00e5rta som blev kvaddad och inte gick att sk\u00e4ra upp.<\/p>\n

S\u00e4tt ig\u00e5ng och prova!<\/p>\n

P.S. I helgen blev jag bjuden p\u00e5 en helt magnifik efterr\u00e4tt gjord av vad jag tror var chokladsockerkakssmulor, mascarponeost och k\u00f6rsb\u00e4r. Man kan ju l\u00e5tsas att kakan hade blivit \u00f6ver, s\u00e5 jag ska be om receptet. D.S.<\/p>\n","protected":false},"excerpt":{"rendered":"

Det kommer underbara F\u00f6rresten-brev hela tiden, och det \u00e4r f\u00f6rst\u00e5s v\u00e4ldigt inspirerande att l\u00e4sa om vad folk t\u00e4nker n\u00e4r de ser v\u00e5rt upprop. Kristina i Sm\u00e5land skrev: ”Det finns ju en del kakrecept som \u00e4r rest-hantering. En del kakor som har kaksmulor som ingrediens — har f\u00f6r mig att arraksbollar \u00e4r en s\u00e5dan. Cheesekakebotten borde…<\/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":[340,1],"tags":[],"class_list":["post-9102","post","type-post","status-publish","format-standard","hentry","category-forresten","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9102"}],"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=9102"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9102\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}