{"id":380,"date":"2013-01-13T02:32:24","date_gmt":"2013-01-13T02:32:24","guid":{"rendered":"http:\/\/unnurkaren.com\/matur\/?p=380"},"modified":"2013-09-23T00:10:08","modified_gmt":"2013-09-23T00:10:08","slug":"beikonvafdar-kjuklingabringur-fylltar-med-solthurrkudum-tomotum-og-feta-osti","status":"publish","type":"post","link":"https:\/\/unnurkaren.com\/matur\/2013\/01\/13\/beikonvafdar-kjuklingabringur-fylltar-med-solthurrkudum-tomotum-og-feta-osti\/","title":{"rendered":"Beikonvaf\u00f0ar kj\u00faklingabringur fylltar me\u00f0 s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum og feta osti"},"content":{"rendered":"

\u00cd dag \u00e1tti elsti sonur minn 4 \u00e1ra afm\u00e6li og \u00fear sem pulsur og pasta er \u00ed upp\u00e1haldi hj\u00e1 honum \u00e1kva\u00f0 \u00e9g a\u00f0 hann skyldi f\u00e1 \u00fea\u00f0 \u00ed kv\u00f6ldmat. Vi\u00f0 fullor\u00f0nu vorum \u00fe\u00f3 ekkert rosalega spennt fyrir \u00feessu svona \u00e1 laugardagskv\u00f6ldi, auk \u00feess sem vi\u00f0 \u00e1ttum von \u00e1 gestum, \u00feannig \u00e9g \u00e1kva\u00f0 a\u00f0 reyna a\u00f0 finna frekar eitthva\u00f0 anna\u00f0 sem passar me\u00f0 pasta handa okkur. Eftir sm\u00e1 umhugsun \u00e1kva\u00f0 \u00e9g a\u00f0 gera fylltar kj\u00faklingabringur me\u00f0 beikoni og reyna a\u00f0 b\u00faa til einhverja g\u00f3\u00f0a s\u00f3su me\u00f0 sem hentar me\u00f0 pastanu. Svol\u00edtil tilraunastarfsemi hj\u00e1 m\u00e9r – en miki\u00f0 ofbo\u00f0slega heppna\u00f0ist \u00feetta vel. \u00deessi r\u00e9ttur er einfaldur og mj\u00f6g brag\u00f0g\u00f3\u00f0ur og ver\u00f0ur kl\u00e1rlega \u00e1 bo\u00f0st\u00f3lnum aftur. Fyrir \u00fe\u00e1 sem vilja hafa \u00feetta a\u00f0eins hollara er h\u00e6gt a\u00f0 minnka magni\u00f0 af osti og beikoni og bera fram me\u00f0 heilhveitipasta frekar en venjulegu.<\/p>\n

 <\/p>\n

Beikonvaf\u00f0ar kj\u00faklingabringur fylltar me\u00f0 s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum og feta osti:<\/strong>
\nT\u00edmi: 1 – 1,5 klst.
\nOfnhiti: 200 gr.
\nDugar fyrir 4-5<\/p>\n

1 kg. kj\u00faklingabringur
\nsirka 15 snei\u00f0ar af beikoni
\n1 krukka s\u00f3l\u00feurrka\u00f0ir t\u00f3matar
\n1 krukka fetaostur
\n1 d\u00f3s hakka\u00f0ir t\u00f3matar
\n1\/2 krukka Sacla t\u00f3matpest\u00f3 (e\u00f0a 1 l\u00edtil krukka fr\u00e1 \u00f6\u00f0ru merki)
\n1\/2 p\u00farrulaukur
\n3-4 hv\u00edtlauksrif
\nsalt + pipar eftir smekk<\/p>\n

 <\/p>\n

Bringurnar – a\u00f0fer\u00f0:<\/em>
\n\u00dea\u00f0 eru til \u00fdmsar a\u00f0fer\u00f0ir vi\u00f0 a\u00f0 fylla kj\u00faklingabringur; stinga gat \u00ed gegn og “tro\u00f0a” fyllingunni inn; skera vasa \u00ed \u00fe\u00e6r og festa svo vel me\u00f0 tannst\u00f6nglum; fletja \u00fe\u00e6r \u00fat og r\u00falla s\u00ed\u00f0an saman… \u00c9g nota\u00f0i seinustu af \u00feessum 3 a\u00f0fer\u00f0um, \u00fe.e. \u00e9g flatti bringurnar \u00fat me\u00f0 k\u00f6kukefli og setti svo svo 1-2 msk. af fetaosti og nokkra s\u00f3l\u00feurrka\u00f0a t\u00f3mata \u00e1 hverja og r\u00falla\u00f0i \u00feeim svo upp. \u00dea\u00f0 \u00e6tti a\u00f0 fara sirka h\u00e1lf krukka af hvoru \u00ed \u00feetta. Svo er beikoni vafi\u00f0 utan um \u00fe\u00e6r og fest eins og \u00fearf me\u00f0 tannst\u00f6nglum.\u00a0Sumir vilja svo steikja bringurnar \u00e1\u00f0ur en \u00fe\u00e6r eru settar \u00ed ofninn, en \u00feess \u00fearf \u00ed raun ekki – \u00e9g finn l\u00edtinn mun \u00fe\u00f3tt \u00e9g sleppi \u00fev\u00ed. \u00c9g ra\u00f0a \u00fev\u00ed bringunum bara \u00ed eldfast m\u00f3t. Set \u00fe\u00e6r svo \u00ed 200 gr. heitan ofn og elda \u00ed sirka 20-25 m\u00edn. \u00c9g nota alltaf kj\u00f6thitam\u00e6li til a\u00f0 fullvissa mig um a\u00f0 kj\u00faklingurinn s\u00e9 elda\u00f0ur, en m\u00e6lirinn \u00fearf \u00fe\u00e1 a\u00f0 s\u00fdna l\u00e1gmark 72 gr\u00e1\u00f0ur. Ef ma\u00f0ur \u00e1 ekki svona m\u00e6li \u00fe\u00e1 er h\u00e6gt a\u00f0 skera sm\u00e1 \u00ed eina bringu til a\u00f0 athuga st\u00f6\u00f0una – \u00fea\u00f0 \u00fearf nefnilega a\u00f0 passa a\u00f0 elda ekki of lengi, \u00fev\u00ed \u00fe\u00e1 ver\u00f0a \u00fe\u00e6r \u00feurrar. \u00c1 me\u00f0an bringurnar eru \u00ed ofninum geri \u00e9g s\u00f3suna. \u00c9g helli henni svo yfir bringurnar \u00feegar um 5 m\u00edn eru eftir af eldunart\u00edmanum.<\/p>\n

S\u00f3san – a\u00f0fer\u00f0:<\/em>
\n\"\"<\/a>Hakki\u00f0 hv\u00edtlaukinn f\u00ednt e\u00f0a pressi\u00f0 \u00ed hv\u00edtlaukspressu. Skeri\u00f0 p\u00farrulaukinn frekar sm\u00e1tt og steiki\u00f0 hann \u00e1samt hv\u00edtlauknum upp \u00far sm\u00e1 ol\u00edu. Skeri\u00f0 1\/2 krukku af s\u00f3l\u00feurrku\u00f0um t\u00f3m\u00f6tum frekar sm\u00e1tt. B\u00e6ti\u00f0 \u00feeim svo \u00fat \u00ed laukinn \u00e1samt 1\/2 krukku af pest\u00f3 og einni d\u00f3s af h\u00f6kku\u00f0um t\u00f3m\u00f6tum. L\u00e1ti\u00f0 malla \u00ed sm\u00e1 stund – \u00feynni\u00f0 e.t.v. me\u00f0 sm\u00e1 vatni ef \u00feetta fer a\u00f0 ver\u00f0a of \u00feykkt. Smakki\u00f0 a\u00f0 lokum til me\u00f0 salti og pipar ef \u00feess \u00fearf. Pest\u00f3i\u00f0 gefur mj\u00f6g miki\u00f0 brag\u00f0 \u00feannig \u00fea\u00f0 \u00fearf ekki endilega a\u00f0 krydda meira.<\/p>\n

\"\"<\/a>\u00deegar um 5-7 m\u00edn eru eftir af eldunart\u00edma kj\u00faklingsins eru bringurnar teknar \u00fat og s\u00f3sunni helt yfir. 1\/2 krukku af fetaosti er svo dreift yfir \u00feetta allt saman og sett svo aftur inn \u00ed ofninn. \u00deetta er svo teki\u00f0 \u00fat \u00feegar bringurnar eru tilb\u00fanar og fetaosturinn br\u00e1\u00f0inn.<\/p>\n

 <\/p>\n

Gott er a\u00f0 bera \u00feetta fram me\u00f0 pasta og g\u00f3\u00f0u fersku salati og hv\u00edtlauksbrau\u00f0i.<\/p>\n

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

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

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\u00cd dag \u00e1tti elsti sonur minn 4 \u00e1ra afm\u00e6li og \u00fear sem pulsur og pasta er \u00ed upp\u00e1haldi hj\u00e1 honum \u00e1kva\u00f0 \u00e9g a\u00f0 hann skyldi f\u00e1 \u00fea\u00f0 \u00ed kv\u00f6ldmat. Vi\u00f0 fullor\u00f0nu vorum \u00fe\u00f3 ekkert rosalega spennt fyrir \u00feessu svona \u00e1 laugardagskv\u00f6ldi, auk \u00feess sem vi\u00f0 \u00e1ttum von \u00e1 gestum, \u00feannig \u00e9g \u00e1kva\u00f0 a\u00f0 reyna a\u00f0 […]<\/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":[22,32,7,13,15,57,31],"tags":[],"class_list":["post-380","post","type-post","status-publish","format-standard","hentry","category-adalrettir","category-gott-i-veisluna","category-hollt-og-gott","category-kjuklingur","category-kjot-og-fiskur","category-lkl","category-pasta"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/380","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=380"}],"version-history":[{"count":8,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/380\/revisions"}],"predecessor-version":[{"id":387,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/posts\/380\/revisions\/387"}],"wp:attachment":[{"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/media?parent=380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/categories?post=380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unnurkaren.com\/matur\/wp-json\/wp\/v2\/tags?post=380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}