{"id":11713,"date":"2023-07-19T07:30:47","date_gmt":"2023-07-19T05:30:47","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=11713"},"modified":"2023-07-17T13:27:21","modified_gmt":"2023-07-17T11:27:21","slug":"pizookie-chokladbak-pa-grillen","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/pizookie-chokladbak-pa-grillen\/","title":{"rendered":"Pizookie – chokladbak p\u00e5 grillen"},"content":{"rendered":"

Pizookie \u2013 Choklad, rostade n\u00f6tter spr\u00f6d yta med en aning seg mitten som en cookie i j\u00e4tteformet. Med f\u00f6rdel gr\u00e4ddad i gjutj\u00e4rn i ugn eller p\u00e5 grillen. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Vid \u00e5rsskiftet brukar det spanas p\u00e5 kommande mattrender och d\u00e4r d\u00f6k pizookien upp hos olika framtidsspejare. En stor, mjukspr\u00f6d lite kladdig kaka. Lik en chocolate chip cookie, men stor som en pizza. N\u00e5got att samlas runt, sk\u00e4ra bitar av och \u00e4ta ljummen med glass. Oemotst\u00e5ndligt, men vad h\u00e4nde sedan? En miss i spaningen f\u00f6r jag har inte sett trenden f\u00f6rverkligas.<\/p>\n

Det h\u00e4r m\u00e5ste testas hur som helst och eftersom jag sj\u00e4lv inte \u00e4r bakkonstens ljusaste stj\u00e4rna s\u00e5 valde jag ett p\u00e5litligt cookierecept och utgick fr\u00e5n det. Det fick bli ett s\u00e4kert kort fr\u00e5n en av landets absoluta bakm\u00e4stare, Roy Fares. Det ska s\u00e4gas att han \u00e4r helt oskyldig och kanske motvillig till id\u00e9n att plocka ett recept och delvis g\u00f6ra om det till n\u00e5got helt annat, men jag f\u00e5r be om urs\u00e4kt och tala om att det blev helt fantastiskt bra. Hans recept \u00e4r \u00e5h s\u00e5 bra, men jag tror du kan ta ditt eget favoritcookierecept och anv\u00e4nda det.<\/p>\n

Jag har testat i ugn och p\u00e5 grillen. Jag menar t\u00e4nk att ni sitter samlade runt bordet i den ljumma sommarkv\u00e4llen. I mitten en stor sallad, p\u00e5 den grova sk\u00e4rbr\u00e4dan en bit perfekt grillad, tunt skivad flankstek, ett antal goda r\u00f6ror och i bakgrunden doften av pizookien p\u00e5 g\u00e5ng i grillen. Vad kan vara b\u00e4ttre?<\/p>\n

Enligt dem som vet ska en pizookie gr\u00e4ddas i gjutj\u00e4rn. Just f\u00f6r att den ska f\u00e5 den spr\u00f6da ytan runtom och samtidigt beh\u00e5lla mitten seg och s\u00e5h\u00e4r gjorde jag.<\/p>\n

Det finns n\u00e5gra \u00e4ndringar i receptet som jag st\u00e5r f\u00f6r. Vill du kika p\u00e5 originalet som beskriver hur man g\u00f6r cookies av smeten s\u00e5 finns det vid l\u00e4nken h\u00e4r.<\/a><\/p>\n

Pizookie<\/h2>\n

cirka 10 bitar<\/p>\n

2 dl hasseln\u00f6tter<\/p>\n

300 g m\u00f6rk choklad<\/p>\n

230 g rumsvarmt sm\u00f6r<\/p>\n

1 \u00be dl str\u00f6socker<\/p>\n

1 \u00bd dl farinsocker<\/p>\n

1 \u00e4gg<\/p>\n

5 \u00bd dl vetemj\u00f6l<\/p>\n

2 tsk bakpulver (originalreceptet s\u00e4ger 1 \u00bd tsk bikarbonat)<\/p>\n

\u00bd tsk vaniljsocker<\/p>\n

    \n
  1. L\u00e4gg n\u00f6tterna p\u00e5 en pl\u00e5t och rosta i ugnen p\u00e5 200 grader 7 \u2013 8 minuter. N\u00e4r n\u00f6tterna svalnat n\u00e5got gnuggar du dem i en handduk s\u00e5 att skalen lossnar.<\/li>\n
  2. Hacka n\u00f6tter och choklad. Det ska inte bli smuligt utan r\u00e4tt grovhackat.<\/li>\n
  3. R\u00f6r ihop sm\u00f6r, socker och \u00e4gg i en sk\u00e5l.<\/li>\n
  4. Blanda ihop vetemj\u00f6l, bakpulver eller bikarbonat och vaniljsocker innan det r\u00f6rs ihop med sm\u00f6rblandningen.<\/li>\n
  5. Arbeta in n\u00f6t- och chokladhacket.<\/li>\n
  6. Sm\u00f6rj en gjutj\u00e4rnspanna och klicka ner smeten. Det h\u00e4r kan g\u00f6ras n\u00e5gon timma innan kakan gr\u00e4ddas, men l\u00e4ngre ska den inte v\u00e4nta d\u00e5 f\u00f6rlorar h\u00e4vmedlet sin kraft.<\/li>\n
  7. Gr\u00e4dda i ugn cirka 25 minuter p\u00e5 175 grader eller anv\u00e4nd grillen. Grillen ska ha ett lock och kolen ska vara f\u00f6rdelad s\u00e5 att halva bottenytan \u00e4r gl\u00f6dfri. Sedan kan man reglera med ventilerna till en exakt temperatur. St\u00e4ll stekpannan p\u00e5 indirekt v\u00e4rme, utan kol under, och st\u00e4ll in till 175 grader.<\/li>\n
  8. N\u00e4r kakan kommer fr\u00e5n v\u00e4rmen \u00e4r den helt mjuk, men eftersom den svalnar h\u00e5rdnar ytan. Servera den ljummen med glass.<\/li>\n<\/ol>\n

    Vi \u00e5t rester n\u00e4r de svalnat helt och den var lika god d\u00e5.<\/p>\n

    Vill du prova en helt annan typ av somrig chokladkaka utan grilltema kan jag rekommendera M\u00e4rtas chokladsnittar och receptet har du h\u00e4r.<\/a> Allt gott h\u00e4lsar Kat: )<\/p>\n","protected":false},"excerpt":{"rendered":"

    Pizookie \u2013 Choklad, rostade n\u00f6tter spr\u00f6d yta med en aning seg mitten som en cookie i j\u00e4tteformat. Med f\u00f6rdel gr\u00e4ddad i gjutj\u00e4rn i ugn eller p\u00e5 grillen. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":11715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[614,195,366,817],"yoast_head":"\nPizookie - chokladbak p\u00e5 grillen - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Pizookie \u2013 Choklad, rostade n\u00f6tter spr\u00f6d yta med en aning seg mitten som en cookie. 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