{"id":157,"date":"2008-04-20T13:44:15","date_gmt":"2008-04-20T13:44:15","guid":{"rendered":"http:\/\/acme.to\/uppskriftir\/?p=157"},"modified":"2008-04-20T13:44:15","modified_gmt":"2008-04-20T13:44:15","slug":"ratatouille","status":"publish","type":"post","link":"https:\/\/acme.to\/uppskriftir\/?p=157","title":{"rendered":"Ratatouille"},"content":{"rendered":"<p>(fyrir 4-6)<br \/>\n<strong>Hr\u00e1efni:<\/strong><\/p>\n<ul>\n<li>6 hv\u00edtlauksgeirar<\/li>\n<li>5 sveppir<\/li>\n<li>1 zucchini<\/li>\n<li>5 greinar af steinselju<\/li>\n<li>4 greinar af basil<\/li>\n<li>1 me\u00f0alst\u00f3r laukur<\/li>\n<li>1 d\u00f3s ni\u00f0urso\u00f0nir t\u00f3matar (diced)<\/li>\n<li>180 ml. kj\u00faklingakraftur (tilb\u00fainn)<\/li>\n<li>1 msk t\u00f3mat purr\u00e9<\/li>\n<li>1 gr\u00e6n paprika<\/li>\n<li>1 eggaldin (st\u00f3rt)<\/li>\n<\/ul>\n<p>Kj\u00faklingakraft m\u00e1 au\u00f0veldlega b\u00faa til heima me\u00f0 a\u00f0 sj\u00f3\u00f0a vatn og hr\u00e6ra kj\u00faklingateningum \u00fat \u00ed (lesi\u00f0 lei\u00f0beiningar \u00e1 pakka upp \u00e1 magn).<br \/>\nBest er a\u00f0 byrja \u00e1 a\u00f0 skera eggaldini\u00f0 \u00ed snei\u00f0ar og salta \u00fe\u00e6r vel. L\u00e1ti\u00f0 liggja me\u00f0 saltinu \u00e1 \u00ed h\u00e1lft\u00edma, skoli\u00f0 salti\u00f0 s\u00ed\u00f0an af og \u00fe\u00e1 \u00e6tti eggaldini\u00f0 a\u00f0 vera fullkomi\u00f0 til neyslu.<\/p>\n<p><!--more--><br \/>\nHreinsi\u00f0 allt gr\u00e6nmeti\u00f0, taki\u00f0 laufin af basilinu og steinseljunni (hendi\u00f0 st\u00f6nglunum).<br \/>\nSkeri\u00f0 paprikuna, eggaldini\u00f0 og laukinn \u00ed teninga.<br \/>\nSkeri\u00f0 zucchini\u00f0 eftir endil\u00f6ng og skeri\u00f0 svo \u00ed bita.<br \/>\nSkeri\u00f0 sveppina \u00ed fj\u00f3r\u00f0unga.<br \/>\nSaxi\u00f0 steinseljuna og basili\u00f0.<br \/>\nSaxi\u00f0 hv\u00edtlaukinn og laukinn.<br \/>\nSigti\u00f0 ni\u00f0urso\u00f0nu t\u00f3matana.<br \/>\nHiti\u00f0 \u00f3l\u00edvuol\u00edu \u00e1 mi\u00f0lungshita (\u00f3l\u00edvuol\u00eda brennur au\u00f0veldlega, svo ekki m\u00e1 l\u00e1ta hana krauma \u00e1 fullum styrk), b\u00e6ti\u00f0 hv\u00edtlauknum \u00fat \u00ed og steiki\u00f0 \u00ed 1 m\u00edn\u00fatu.<br \/>\nB\u00e6ti\u00f0 \u00fe\u00e1 lauknum \u00fat\u00ed l\u00edka og hr\u00e6ri\u00f0 \u00ed \u00fear til \u00feeir fara a\u00f0 gl\u00e6rast.<br \/>\nSetji\u00f0 1 msk. t\u00f3matpurr\u00e9 \u00fat \u00ed laukinn og hr\u00e6ri\u00f0 vel \u00ed.<br \/>\n\u00deegar purr\u00e9i\u00f0 byrjar a\u00f0 d\u00f6kkna og \u00feykkna, skal setja kj\u00faklingakraftinn \u00fat \u00ed.<br \/>\nN\u00e1i\u00f0 upp su\u00f0u og hr\u00e6ri\u00f0 vel saman (skrapi\u00f0 botninn til a\u00f0 n\u00e1 upp sem mestu af t\u00f3mat purr\u00e9inu, \u00fea\u00f0 \u00e1 \u00fea\u00f0 til a\u00f0 brenna a\u00f0eins vi\u00f0 botninn).<br \/>\nB\u00e6ti\u00f0 eggaldin, zucchini, papriku og sveppum vi\u00f0. L\u00e1ti\u00f0 malla \u00ed 10 m\u00edn\u00fatur. Hr\u00e6ri\u00f0 af og til.<br \/>\nMiki\u00f0 af v\u00f6kva kemur \u00far eggaldininu og \u00feetta er v\u00f6kvinn sem afgangurinn af gr\u00e6nmetinu \u00e1 a\u00f0 sj\u00f3\u00f0a \u00ed.<br \/>\nB\u00e6ti\u00f0 ni\u00f0urso\u00f0nu t\u00f3m\u00f6tunum \u00ed. Eftir a\u00f0 \u00feeir hafa fengi\u00f0 a\u00f0 hitna \u00ed svona 1-2 m\u00edn\u00fatur skal l\u00e6kka hitann ni\u00f0ur \u00e1 1<br \/>\nHr\u00e6ri\u00f0 s\u00f6xu\u00f0u kryddjurtunum \u00fat\u00ed. Salti\u00f0 og pipri\u00f0 eftir smekk.<br \/>\nBeri\u00f0 fram me\u00f0 baguette brau\u00f0i.<br \/>\nRatatouille er yfirleitt bor\u00f0a\u00f0 heitt, en \u00feessi r\u00e9ttur er alveg jafn g\u00f3\u00f0ur kaldur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(fyrir 4-6) Hr\u00e1efni: 6 hv\u00edtlauksgeirar 5 sveppir 1 zucchini 5 greinar af steinselju 4 greinar af basil 1 me\u00f0alst\u00f3r laukur 1 d\u00f3s ni\u00f0urso\u00f0nir t\u00f3matar (diced) 180 ml. kj\u00faklingakraftur (tilb\u00fainn) 1 msk t\u00f3mat purr\u00e9 1 gr\u00e6n paprika 1 eggaldin (st\u00f3rt) Kj\u00faklingakraft m\u00e1 au\u00f0veldlega b\u00faa til heima&nbsp;<a class=\"read-more\" href=\"https:\/\/acme.to\/uppskriftir\/?p=157\">Lesa meira<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-157","post","type-post","status-publish","format-standard","hentry","category-graenmeti"],"_links":{"self":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=157"}],"version-history":[{"count":0,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/157\/revisions"}],"wp:attachment":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}