{"id":379,"date":"2010-10-29T21:56:55","date_gmt":"2010-10-29T21:56:55","guid":{"rendered":"http:\/\/acme.to\/uppskriftir\/?p=379"},"modified":"2020-10-28T20:57:47","modified_gmt":"2020-10-28T20:57:47","slug":"graskersbraud","status":"publish","type":"post","link":"https:\/\/acme.to\/uppskriftir\/?p=379","title":{"rendered":"Graskersbrau\u00f0"},"content":{"rendered":"\n<ul class=\"wp-block-list\"><li>2 st\u00f3r egg<\/li><li>300 gr. p\u00fa\u00f0ursykur e\u00f0a hr\u00e1sykur<\/li><li>1 dl. ol\u00eda<\/li><li>300 gr. hveiti<\/li><li>2 tsk. matars\u00f3di<\/li><li>1 \u00bd tsk. kanill<\/li><li>\u00bd tsk. salt<\/li><li>\u00bd tsk. negull<\/li><li>\u00bd tsk. m\u00faskat<\/li><li>480 gr. grasker<\/li><li>200 gr. d\u00f6\u00f0lur, klipptar \u00ed 3-4 bita<\/li><li>100 gr. valhnetur, gr\u00f3ft saxa\u00f0ar<\/li><\/ul>\n\n\n\n<p><br>\u00deeyti\u00f0 saman egg, sykur og ol\u00edu. Sigti\u00f0 \u00feurrefni saman \u00ed sk\u00e1l og b\u00e6ti\u00f0 s\u00ed\u00f0an \u00fat \u00ed eggja\u00feeytinginn. Setji\u00f0 mauka\u00f0 grasker saman vi\u00f0 og blandi\u00f0 d\u00f6\u00f0lum og valhnetum \u00fat \u00ed. <br>H\u00e6gt er a\u00f0 nota ni\u00f0urso\u00f0i\u00f0 grasker e\u00f0a ferskt. Ef \u00fei\u00f0 noti\u00f0 ferskt grasker er gott a\u00f0 skera \u00fea\u00f0 \u00ed bita og sj\u00f3\u00f0a \u00ed vatni \u00fear til \u00fea\u00f0 er mj\u00fakt og s\u00ed\u00f0an mauka \u00ed matvinnsluv\u00e9l. <\/p>\n\n\n\n<p>\u00c9g hef l\u00e1t\u00f0 n\u00e6gja a\u00f0 skafa innan \u00far graskerinu me\u00f0 skei\u00f0, \u00fea\u00f0 er svol\u00edti\u00f0 verk, en \u00fea\u00f0 er h\u00e6gt nota aldini\u00f0 \u00feannig beint \u00ed baksturinn.<\/p>\n\n\n\n<p>Hiti\u00f0 ofninn \u00ed 175 gr\u00e1\u00f0ur og baki\u00f0 \u00ed 80-90 m\u00edn\u00fatur.<\/p>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\">\n\n\n\n\n\n\n\n\n\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tilvali\u00f0 \u00e1 hrekkjav\u00f6kuni<\/p>\n","protected":false},"author":14,"featured_media":883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,7],"tags":[],"class_list":["post-379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arstidir","category-braud"],"_links":{"self":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/379","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\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=379"}],"version-history":[{"count":6,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/379\/revisions"}],"predecessor-version":[{"id":887,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/posts\/379\/revisions\/887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=\/wp\/v2\/media\/883"}],"wp:attachment":[{"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acme.to\/uppskriftir\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}