{"id":121,"date":"2012-01-24T20:59:23","date_gmt":"2012-01-24T20:59:23","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=121"},"modified":"2012-01-27T23:39:49","modified_gmt":"2012-01-27T23:39:49","slug":"121","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2012\/01\/24\/121\/","title":{"rendered":"Rj\u00f3mapasta me\u00f0 beikoni, sveppum og hv\u00edtlauk"},"content":{"rendered":"

\u00dea\u00f0 eru ekki allir jafn \u00f3hr\u00e6ddir a\u00f0 taka til hendinni \u00ed eldh\u00fasinu eins og \u00e9g er. Gott d\u00e6mi um \u00fea\u00f0 er ma\u00f0urinn minn. En til \u00feess a\u00f0 hann eldi \u00fearf helst mj\u00f6g \u00edtarlegar lei\u00f0beiningar svo a\u00f0 ekkert fari \u00farskei\u00f0is. \u00c9g \u00e6tla \u00fev\u00ed a\u00f0 byrja a\u00f0 setja inn einfaldar en mj\u00f6g \u00edtarlega \u00fatsk\u00fdr\u00f0ar uppskriftir. \u00de\u00e6r ver\u00f0a allar settar \u00ed flokkinn “skref fyrir skref” og \u00fea\u00f0 ver\u00f0ur \u00fev\u00ed au\u00f0velt a\u00f0 finna \u00fe\u00e6r allar me\u00f0 \u00fev\u00ed a\u00f0 smella \u00e1 flokkinn h\u00e9r til hli\u00f0ar. Fyrsta uppskriftin er upp\u00e1haldspasta\u00f0 mitt. \u00deetta er svona pasta sem hentar vel hven\u00e6r sem er, jafnvel sem veislumatur, en er samt alveg \u00f3tr\u00falega einfalt. Vi\u00f0 f\u00ednni tilefni er gott a\u00f0 skipta \u00fat hluta af beikoninu fyrir hr\u00e1skinku, e\u00f0a jafnvel steiktum kj\u00fakling. H\u00e9r kemur uppskriftin \u00e1samt myndum sem \u00fatsk\u00fdra hvert skref n\u00e1nar. Athugi\u00f0 a\u00f0 \u00fea\u00f0 er h\u00e6gt a\u00f0 smella \u00e1 myndirnar til a\u00f0 sj\u00e1 \u00fe\u00e6r st\u00e6rri :)\u00b4<\/p>\n

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Rj\u00f3mapasta me\u00f0 beikoni, sveppum og hv\u00edtlauk<\/strong><\/p>\n

(dugar fyrir sirka 4-6)<\/p>\n

400-500 gr. pasta – t.d. skr\u00fafur e\u00f0a slaufur
\n500 gr. beikon
\n500 ml. matrei\u00f0slurj\u00f3mi
\n1 rifinn villisveppaostur (e\u00f0a annar g\u00f3\u00f0ur ostur eins og piparostur)
\n1 box af sveppum
\n4-5 hv\u00edtlauksrif
\n0,5 – 1 kj\u00f6tkraftsteningur
\nsm\u00e1 ol\u00eda<\/p>\n

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\"\"<\/a><\/strong><\/p>\n

Sj\u00f3\u00f0i\u00f0 pasta\u00f0 skv. lei\u00f0beiningum \u00e1 pokanum. Yfirleitt er \u00fea\u00f0 gert sirka svona: 3-4 l. af vatni er sett \u00ed st\u00f3ran pott og be\u00f0i\u00f0 eftir a\u00f0 \u00fea\u00f0 fari a\u00f0 sj\u00f3\u00f0a. \u00de\u00e1 er 1-2 tsk. af salti b\u00e6tt \u00fat \u00ed og svo pastanu og so\u00f0i\u00f0 \u00ed sirka 10 m\u00edn (mj\u00f6g misjafnt eftir tegund pasta, en \u00feetta stendur alltaf utan \u00e1 pokanum). \u00deegar pasta\u00f0 er so\u00f0i\u00f0 m\u00e1 hella vatninu af \u00fev\u00ed og l\u00e1ta \u00fea\u00f0 b\u00ed\u00f0a.<\/p>\n

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\n\"\"<\/a><\/strong><\/p>\n

Skeri\u00f0 beikoni\u00f0 \u00ed litla bita og sveppina \u00ed snei\u00f0ar. Hv\u00edtlaukurinn er hakka\u00f0ur sm\u00e1tt e\u00f0a pressa\u00f0ur. Sirka matskei\u00f0 af ol\u00edu er hitu\u00f0 \u00e1 p\u00f6nnu e\u00f0a \u00ed potti. \u00deegar ol\u00edan er or\u00f0in nokku\u00f0 heit er hv\u00edtlauknum b\u00e6tt \u00fat \u00ed og steiktur \u00feanga\u00f0 til hann er mj\u00fakur og \u00f6rl\u00edti\u00f0 br\u00fana\u00f0ur.<\/p>\n

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\"\"<\/a><\/strong><\/p>\n

N\u00e6st er beikoninu b\u00e6tt \u00fat \u00ed og \u00fea\u00f0 steikt \u00feanga\u00f0 til \u00fea\u00f0 er allt gegnum steikt. A\u00f0 lokum eru sveppirnir settir \u00fat \u00ed og \u00feeir steiktir \u00feanga\u00f0 til \u00feeir eru mj\u00fakir.<\/p>\n

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\"\"<\/a><\/strong><\/p>\n

\u00deegar b\u00fai\u00f0 er a\u00f0 steikja beikon, sveppi og hv\u00edtlauk er rj\u00f3manum b\u00e6tt \u00fat \u00ed. \u00deegar rj\u00f3minn er kominn \u00fat \u00ed er komi\u00f0 a\u00f0 ostinum. Ef \u00fea\u00f0 er ekki b\u00fai\u00f0 a\u00f0\u00a0r\u00edfa hann \u00fearf a\u00f0 gera \u00fea\u00f0, en svo m\u00e1 b\u00e6ta honum \u00fat \u00ed rj\u00f3mann. Hr\u00e6ri\u00f0 svo \u00feang\u00f0a til osturinn er alveg br\u00e1\u00f0inn. \u00deegar \u00feetta er b\u00fai\u00f0 a\u00f0 malla \u00ed svona 5-10 m\u00edn. er best a\u00f0 smakka \u00feetta. Beikoni\u00f0 getur nefnilega veri\u00f0 svo mis brag\u00f0miki\u00f0 og \u00fea\u00f0 \u00fearf \u00fev\u00ed stundum a\u00f0 b\u00e6ta vi\u00f0 salti e\u00f0a kj\u00f6tkrafti. Ef \u00feetta er ekki n\u00f3gu brag\u00f0miki\u00f0 er best a\u00f0 byrja \u00e1 a\u00f0 setja h\u00e1lfan tening af kj\u00f6tkrafti. \u00dea\u00f0 m\u00e1 l\u00edka nota salt, en m\u00e9r finnst betra a\u00f0 nota kraftinn. \u00deegar h\u00e1lfi teningurinn er or\u00f0inn uppleystur og b\u00fai\u00f0 a\u00f0 hr\u00e6ra a\u00f0eins \u00ed \u00feessu er best a\u00f0 smakka a\u00f0eins aftur. Ef \u00feetta er enn\u00fe\u00e1 ekki n\u00f3gu brag\u00f0miki\u00f0 m\u00e1 setja hinn helminginn, en fari\u00f0 varlega, \u00fev\u00ed \u00fea\u00f0 er ekki gott a\u00f0 setja of miki\u00f0.<\/p>\n

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\"\"<\/a><\/p>\n

A\u00f0 lokum er pastanu b\u00e6tt \u00fat \u00ed og \u00feetta l\u00e1ti\u00f0 malla \u00ed 2-3 m\u00edn. til vi\u00f0b\u00f3tar. Best er a\u00f0 l\u00e1ta \u00feetta standa \u00ed svona 5 m\u00edn eftir a\u00f0 \u00feetta er tilb\u00fai\u00f0. Vi\u00f0 \u00fea\u00f0 \u00feykkist s\u00f3san og pasta\u00f0 dregur meira \u00ed sig brag\u00f0efnin.<\/p>\n

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\n<\/a>Pasta\u00f0 er gott eitt og s\u00e9r, en langbest er a\u00f0 bera \u00fea\u00f0 fram me\u00f0 hv\u00edtlauksbrau\u00f0i og fersku salati. Mitt upp\u00e1haldssalat me\u00f0 \u00feessum r\u00e9tti er me\u00f0 k\u00e1li, klettasalati, g\u00farkum, t\u00f3m\u00f6tum, rau\u00f0lauk og v\u00ednberjum.<\/p>\n

\"\"<\/a><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00dea\u00f0 eru ekki allir jafn \u00f3hr\u00e6ddir a\u00f0 taka til hendinni \u00ed eldh\u00fasinu eins og \u00e9g er. Gott d\u00e6mi um \u00fea\u00f0 er ma\u00f0urinn minn. En til \u00feess a\u00f0 hann eldi \u00fearf helst mj\u00f6g \u00edtarlegar lei\u00f0beiningar svo a\u00f0 ekkert fari \u00farskei\u00f0is. \u00c9g \u00e6tla \u00fev\u00ed a\u00f0 byrja a\u00f0 setja inn einfaldar en mj\u00f6g \u00edtarlega \u00fatsk\u00fdr\u00f0ar uppskriftir. \u00de\u00e6r ver\u00f0a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[22,32,31,37,27],"tags":[39,40,38,35,41],"class_list":["post-121","post","type-post","status-publish","format-standard","hentry","category-adalrettir","category-gott-i-veisluna","category-pasta","category-skref-fyrir-skref","category-svinakjot","tag-beikon","tag-hvitlaukur","tag-pasta-2","tag-rjomi","tag-sveppir"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/comments?post=121"}],"version-history":[{"count":8,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/121\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/121\/revisions\/132"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}