{"id":377,"date":"2010-10-27T21:06:42","date_gmt":"2010-10-27T21:06:42","guid":{"rendered":"http:\/\/acme.to\/uppskriftir\/?p=377"},"modified":"2010-10-27T21:06:42","modified_gmt":"2010-10-27T21:06:42","slug":"astfanginn-kjuklingur","status":"publish","type":"post","link":"https:\/\/acme.to\/uppskriftir\/?p=377","title":{"rendered":"\u00c1stfanginn kj\u00faklingur"},"content":{"rendered":"<p>Fyrir \u00ferj\u00e1:<\/p>\n<ul>\n<li>3 kj\u00faklingabringur<\/li>\n<li>1 poki ferskt taglitelle pasta (fyrir \u00ferj\u00e1)<\/li>\n<li>Parmesan ostur<\/li>\n<li>Smj\u00f6rkl\u00edpa<\/li>\n<\/ul>\n<p>Marinering<\/p>\n<ul>\n<li>3 hv\u00edtlauksgeirar (saxa\u00f0ir)<\/li>\n<li>200gr s\u00f3l\u00feurka\u00f0ir t\u00f3matar<\/li>\n<li>Ol\u00eda \u00far einni krukku (af s\u00f3l\u00feurku\u00f0um t\u00f3m\u00f6tum)<\/li>\n<li>H\u00e1lf l\u00faka af ferskum basil<\/li>\n<li>Salt og pipar<\/li>\n<\/ul>\n<p><!--more--><br \/>\nInnihaldi\u00f0 \u00ed marineringuna er skori\u00f0 sm\u00e1tt. Bringurnar l\u00e1tnar marinerast \u00ed sirka tvo t\u00edma. Bringurnar eru svo l\u00e1tnar \u00ed eldfast m\u00f3t og baka\u00f0ar \u00ed ofni (sirka 20m\u00edn). \u00c1 me\u00f0an er marineringin hitu\u00f0 \u00e1 p\u00f6nnu og smj\u00f6rkl\u00edpu b\u00e6tt \u00fat\u00ed. Safinn sem kemur af bringunum fer \u00fat \u00ed marineringuna (\u00fearf ekki a\u00f0 l\u00e1ta allan). Pasta\u00f0 er so\u00f0i\u00f0 samkv\u00e6mt lei\u00f0beiningum og svo l\u00e1ti\u00f0 \u00e1 fat og kj\u00faklingnum ra\u00f0a\u00f0 yfir og marineringunni svo hellt yfir. Parmesan ostur rifinn yfir og skreytt me\u00f0 basil og jafnvel kirsuberjat\u00f3m\u00f6tum<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fyrir \u00ferj\u00e1: 3 kj\u00faklingabringur 1 poki ferskt taglitelle pasta (fyrir \u00ferj\u00e1) Parmesan ostur Smj\u00f6rkl\u00edpa Marinering 3 hv\u00edtlauksgeirar (saxa\u00f0ir) 200gr s\u00f3l\u00feurka\u00f0ir t\u00f3matar Ol\u00eda \u00far einni krukku (af s\u00f3l\u00feurku\u00f0um t\u00f3m\u00f6tum) H\u00e1lf l\u00faka af ferskum basil Salt og pipar<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-377","post","type-post","status-publish","format-standard","hentry","category-kjuklingarettir"],"_links":{"self":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/377","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\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=377"}],"version-history":[{"count":0,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/377\/revisions"}],"wp:attachment":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}