{"id":2487,"date":"2012-01-21T13:39:28","date_gmt":"2012-01-21T13:39:28","guid":{"rendered":"https:\/\/www.kurbitur.net\/?p=2487"},"modified":"2012-01-21T13:39:28","modified_gmt":"2012-01-21T13:39:28","slug":"franskur-raudvinslambapottrettur","status":"publish","type":"post","link":"https:\/\/www.kurbitur.net\/index.php\/2012\/01\/21\/franskur-raudvinslambapottrettur\/","title":{"rendered":"Franski lambakj\u00f6tspottr\u00e9tturinn"},"content":{"rendered":"<p><a href=\"http:\/\/localhost\/kurbitur\/wp-content\/uploads\/2012\/02\/IMG_6959.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2503\" title=\"IMG_6959\" src=\"http:\/\/localhost\/kurbitur\/wp-content\/uploads\/2012\/02\/IMG_6959.jpg\" alt=\"\" width=\"787\" height=\"525\" srcset=\"https:\/\/www.kurbitur.net\/wp-content\/uploads\/2012\/02\/IMG_6959.jpg 787w, https:\/\/www.kurbitur.net\/wp-content\/uploads\/2012\/02\/IMG_6959-300x200.jpg 300w\" sizes=\"auto, (max-width: 787px) 100vw, 787px\" \/><\/a><\/p>\n<p><strong>\u00deetta \u00fearftu:\u00a0<\/strong>1 kg lambaframhryggjarsnei\u00f0ar, helst nokku\u00f0 \u00feykkar,\u00a0n\u00fdmala\u00f0ur pipar,\u00a0salt,\u00a01 msk ol\u00eda,\u00a025 gr smj\u00f6r,\u00a0100 gr beikon,\u00a01 laukur, saxa\u00f0ur sm\u00e1tt,\u00a01-2 hv\u00edtlauksgeirar,\u00a03-4 gulr\u00e6tur,\u00a01 r\u00f3smar\u00edngrein,\u00a01 d\u00f3s (250 ml) t\u00f3matmauk (pur\u00e9),\u00a0250 ml rau\u00f0v\u00edn, m\u00e1 vera \u00f3\u00e1fengt,\u00a0vatn eftir \u00fe\u00f6rfum,\u00a0500 gr kart\u00f6flur<\/p>\n<p><strong>Svona gerir\u00f0u:\u00a0<\/strong>Ofninn hita\u00f0ur \u00ed 160\u00b0C. Hver framhryggjarsnei\u00f0 skorin \u00ed 2-3 bita og \u00feeir krydda\u00f0ir me\u00f0 pipar og salti.\u00a0Ol\u00eda og smj\u00f6r hita\u00f0 \u00e1 p\u00f6nnu og kj\u00f6ti\u00f0 br\u00fana\u00f0 vel. Teki\u00f0 af p\u00f6nnunni og sett \u00ed st\u00f3rt, eldfast m\u00f3t. Beikoni\u00f0 skori\u00f0 \u00ed bita, sett \u00e1 p\u00f6nnuna og steikt \u00ed 2-3 m\u00edn\u00fatur. \u00de\u00e1 er lauk, hv\u00edtlauk, gulr\u00f3tum\u00a0og r\u00f3smar\u00edni b\u00e6tt \u00e1 p\u00f6nnuna og \u00fea\u00f0 l\u00e1ti\u00f0 krauma \u00e1fram \u00ed nokkrar m\u00edn\u00fatur. T\u00f3matmauki og rau\u00f0v\u00edni hr\u00e6rt saman vi\u00f0\u00a0og s\u00ed\u00f0an er \u00f6llu saman hellt yfir kj\u00f6ti\u00f0, \u00fe\u00e9tt lok lagt yfir fati\u00f0 e\u00f0a \u00e1lpapp\u00edr breiddur vel yfir, og \u00fea\u00f0 sett \u00ed ofninn.\u00a0L\u00e1ti\u00f0 malla \u00ed um eina og h\u00e1lfa klukkustund. Svolitlu vatni b\u00e6tt vi\u00f0 ef \u00fearf en v\u00f6kvinn \u00e1 aldrei a\u00f0 flj\u00f3ta yfir kj\u00f6ti\u00f0 og s\u00f3san\u00a0\u00e1 a\u00f0 \u00feykkna af sj\u00e1lfu s\u00e9r. \u00a0Kart\u00f6flurnar afh\u00fdddar og skornar \u00ed bita. Fati\u00f0 teki\u00f0 \u00far ofninum, r\u00f3smar\u00edngreinin veidd upp \u00far, kart\u00f6flunum\u00a0dreift jafnt \u00e1 milli kj\u00f6tbitanna, fati\u00f0 sett aftur \u00ed ofninn og l\u00e1ti\u00f0 malla \u00ed um 30-40 m\u00edn \u00ed vi\u00f0b\u00f3t, e\u00f0a \u00fear til kart\u00f6flurnar eru meyrar.<\/p>\n<p><strong>A\u00f0 lokum:\u00a0<\/strong>\u00deetta er algj\u00f6rlega geeee\u00f0veikur r\u00e9ttur, hefur \u00f3sjaldan veri\u00f0 elda\u00f0ur og er hreinlega gu\u00f0d\u00f3mlegur me\u00f0 g\u00f3\u00f0u rau\u00f0v\u00edni, g\u00f3\u00f0u brau\u00f0i, vi\u00f0 kertalj\u00f3s\u00a0\u00e1 k\u00f6ldu vetrarkv\u00f6ldi.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00deetta \u00fearftu:\u00a01 kg lambaframhryggjarsnei\u00f0ar, helst nokku\u00f0 \u00feykkar,\u00a0n\u00fdmala\u00f0ur pipar,\u00a0salt,\u00a01 msk ol\u00eda,\u00a025 gr smj\u00f6r,\u00a0100 gr beikon,\u00a01 laukur, saxa\u00f0ur sm\u00e1tt,\u00a01-2 hv\u00edtlauksgeirar,\u00a03-4 gulr\u00e6tur,\u00a01 r\u00f3smar\u00edngrein,\u00a01 d\u00f3s (250 ml) t\u00f3matmauk (pur\u00e9),\u00a0250 ml rau\u00f0v\u00edn, m\u00e1 vera \u00f3\u00e1fengt,\u00a0vatn eftir \u00fe\u00f6rfum,\u00a0500 gr kart\u00f6flur Svona gerir\u00f0u:\u00a0Ofninn hita\u00f0ur \u00ed 160\u00b0C. Hver framhryggjarsnei\u00f0 skorin \u00ed 2-3 bita og \u00feeir krydda\u00f0ir me\u00f0 pipar og salti.\u00a0Ol\u00eda og smj\u00f6r hita\u00f0 &hellip; <a href=\"https:\/\/www.kurbitur.net\/index.php\/2012\/01\/21\/franskur-raudvinslambapottrettur\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Franski lambakj\u00f6tspottr\u00e9tturinn<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,38],"tags":[],"class_list":["post-2487","post","type-post","status-publish","format-standard","hentry","category-kjot","category-pottrettur"],"_links":{"self":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/comments?post=2487"}],"version-history":[{"count":0,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2487\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/media?parent=2487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/categories?post=2487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/tags?post=2487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}