M\u00e9r t\u00f3kst \u00feokkalega upp me\u00f0 afgangasukkj\u00f6fnunarm\u00e1lt\u00ed\u00f0 g\u00e6rkv\u00f6ldins en uppista\u00f0an \u00ed henni voru smj\u00f6rbaunir og hv\u00edtk\u00e1l.<\/p>\n
Hv\u00edtk\u00e1l er ekkert s\u00e9rstaklega spennandi matur en \u00fea\u00f0 er hitaeiningasnautt og \u00f3d\u00fdrt, geymist lengi og brag\u00f0i\u00f0 er frekar hlutlaust. \u00dea\u00f0 er f\u00ednt a\u00f0 \u00a0nota \u00fea\u00f0 \u00ed s\u00fapur og pottr\u00e9tti, e\u00f0a skera \u00fea\u00f0 \u00ed f\u00ednar r\u00e6mur og steikja \u00ed smj\u00f6ri e\u00f0a \u00f3l\u00edvuol\u00edu \u00e1samt \u00f6\u00f0ru gr\u00e6nmeti. \u00a0K\u00e1l lyktar illa ef \u00fea\u00f0 er ofso\u00f0i\u00f0 og ver\u00f0ur \u00fe\u00e1 slepjulegt \u00e1fer\u00f0ar og brag\u00f0verra en ef ma\u00f0ur g\u00e6tir \u00feess a\u00f0 ofsj\u00f3\u00f0a \u00fea\u00f0 ekki er \u00fea\u00f0 alveg \u00e1g\u00e6tt.\u00a0\u00dea\u00f0 er l\u00edka sni\u00f0ugt a\u00f0 nota \u00fea\u00f0 \u00ed k\u00e1lb\u00f6ggla \u00fev\u00ed \u00fea\u00f0 ofso\u00f0nar s\u00ed\u00f0ur ef ma\u00f0ur kl\u00e1rar eldunina \u00ed ofni.<\/p>\n
\u00c9g \u00e1tti 300 gr af so\u00f0num smj\u00f6rbaunum og 150 gr af k\u00f6ldum kart\u00f6flum. \u00c9g mauka\u00f0i \u00feetta saman \u00ed fars me\u00f0 kart\u00f6flustappara,\u00a0\u00e1samt einum ni\u00f0urso\u00f0num t\u00f3mat sem var\u00f0 afgangs fyrir nokkrum d\u00f6gum. Annars er l\u00edka h\u00e6gt a\u00f0 bleyta \u00ed svona mauki me\u00f0 eggi e\u00f0a afgangi af s\u00fapu e\u00f0a graut. Ef ma\u00f0ur notar kj\u00faklingabaunir e\u00f0a linsur til a\u00f0 b\u00faa til fars, er sni\u00f0ugt a\u00f0 nota matvinnsluv\u00e9l en smj\u00f6rbaunir ver\u00f0a bara ekki eins g\u00f3\u00f0ar ef ma\u00f0ur notar of mikinn kraft og \u00fe\u00e6r eru svo mj\u00fakar a\u00f0 \u00fea\u00f0 er au\u00f0velt a\u00f0 stappa \u00fe\u00e6r me\u00f0 g\u00f6mlu a\u00f0fer\u00f0inni. \u00c9g saxa\u00f0i lauk, ca 150 gr og krydda\u00f0i me\u00f0 3 hv\u00edtlauksrifjum, cajunpipar, oregano, sm\u00e1 m\u00faskati, salti og gr\u00e6num og hv\u00edtum pipar. \u00dear sem mig vanta\u00f0i krukku og \u00e1tti n\u00e6stum t\u00f3ma hnetusmj\u00f6rskrukku, sk\u00f3f \u00e9g innan \u00far henni, a\u00f0allega til a\u00f0 losa krukkuna. \u00dea\u00f0 var t\u00e6p matskei\u00f0 og \u00e9g efast um a\u00f0 h\u00fan hafi breytt neinu svo \u00e9g \u00e6tla a\u00f0 sleppa henni n\u00e6st, enda margar fitueiningar \u00ed hnetusmj\u00f6ri. Saman vi\u00f0 \u00feetta setti \u00e9g 40 gr\u00f6mm af feitum osti.<\/span><\/p>\n \u00c9g nota\u00f0i \u00feetta fars sem fyllingu \u00ed k\u00e1lb\u00f6ggla. Til a\u00f0 b\u00faa til k\u00e1lb\u00f6ggla tekur ma\u00f0ur k\u00e1li\u00f0 varlega \u00ed sundur, bla\u00f0 fyrir bla\u00f0 og sker stilkana \u00far. (Ekki samt henda stilkunum \u00fev\u00ed \u00fe\u00e1 fer ma\u00f0ur til Helv\u00edtis, \u00fea\u00f0 er alltaf h\u00e6gt a\u00f0 nota \u00fe\u00e1 \u00ed s\u00fapur e\u00f0a buff s\u00ed\u00f0ar.) Ma\u00f0ur s\u00fd\u00f0ur vatn og setur bl\u00f6\u00f0in \u00ed \u00fea\u00f0 2-4 \u00ed senn, bara \u00ed sm\u00e1stund, vei\u00f0ir \u00feau svo upp \u00far. \u00c9g set ekki salt \u00ed vatni\u00f0 \u00fev\u00ed m\u00e9r finnst eins og bl\u00f6\u00f0in dragi \u00fe\u00e1 \u00ed sig meira vatn, \u00e9g er samt ekki alveg viss um hvort \u00fea\u00f0 er bara \u00edmyndun \u00ed m\u00e9r en \u00fea\u00f0 er engin \u00fe\u00f6rf fyrir salti\u00f0 ef er salt \u00ed fyllingunni. \u00c9g setti 2-3 msk af farsinu \u00ed hvert bla\u00f0, eftir st\u00e6r\u00f0, loka\u00f0i b\u00f6gglunum og ra\u00f0a\u00f0i \u00feeim \u00ed eldfast m\u00f3t. Pensla\u00f0i \u00fe\u00e1 me\u00f0 einni msk af br\u00e6ddu smj\u00f6ri. \u00cd \u00edssk\u00e1pnum voru 30 gr af fetaosti sem var \u00e1 s\u00ed\u00f0asta sn\u00faningi og \u00e9g skar hann \u00ed litla bita og glu\u00f0a\u00f0i yfir \u00e1samt d\u00e1l\u00edtlum parmesan, ekki meira en 10 gr\u00f6mmum. Baka\u00f0i \u00feetta svo \u00e1 230 gr\u00e1\u00f0um \u00ed svona 25 m\u00edn\u00fatur.<\/span><\/p>\n \u00deetta ur\u00f0u 15 k\u00e1lb\u00f6gglar, ca 70 hitaeiningar \u00ed hverjum \u00feeirra. Tveir ur\u00f0u afgangs, sem segir m\u00e9r a\u00f0 \u00feetta var alveg n\u00f3gur matur til a\u00f0 vi\u00f0 yr\u00f0um s\u00f6dd og \u00fe\u00f3tt hann jafnist ekkert \u00e1 vi\u00f0 gr\u00e1\u00f0ostafylltar sv\u00ednalundir var hann allavega \u00e6tur. \u00a0Reyndar bor\u00f0um vi\u00f0 alltaf gr\u00e6nmetissalat \u00e1 undan matnum og Eynar er mj\u00f6g matgrannur, en \u00e9g reikna me\u00f0 a\u00f0 fyrir flest f\u00f3lk yr\u00f0i \u00feetta h\u00e6filega st\u00f3r m\u00e1lt\u00ed\u00f0 \u00e1samt l\u00e9ttum forr\u00e9tti e\u00f0a me\u00f0 sm\u00e1 k\u00fask\u00fasi e\u00f0a hr\u00edsgrj\u00f3num.<\/p>\n \u00c9g nota\u00f0i hvorki gulr\u00e6turnar n\u00e9 paprikuna, allt \u00ed lagi me\u00f0 \u00fea\u00f0 \u00fev\u00ed hvorttveggja er n\u00fdtt og geymist \u00ed marga daga en annars hef\u00f0i \u00e9g brytja\u00f0 \u00a0 e\u00f0a hvorttveggja og m\u00fdkt \u00ed \u00f6rbylgjuofni (\u00fearf sm\u00e1 vatn ef ma\u00f0ur m\u00fdkir gulr\u00e6tur \u00feannig) og sett saman vi\u00f0 farsi\u00f0. \u00c9g g\u00e6ti best tr\u00faa\u00f0 a\u00f0 \u00fea\u00f0 s\u00e9 gott a\u00f0 setja hnetur \u00ed fyllinguna l\u00edka en \u00fear b\u00e6tist n\u00e1tt\u00farulega vi\u00f0 slatti af hitaeiningum.<\/p>\n","protected":false},"excerpt":{"rendered":" M\u00e9r t\u00f3kst \u00feokkalega upp me\u00f0 afgangasukkj\u00f6fnunarm\u00e1lt\u00ed\u00f0 g\u00e6rkv\u00f6ldins en uppista\u00f0an \u00ed henni voru smj\u00f6rbaunir og hv\u00edtk\u00e1l. Hv\u00edtk\u00e1l er ekkert s\u00e9rstaklega spennandi matur en \u00fea\u00f0 er hitaeiningasnautt og \u00f3d\u00fdrt, geymist lengi og brag\u00f0i\u00f0 er frekar hlutlaust. \u00dea\u00f0 er f\u00ednt a\u00f0 \u00a0nota \u00fea\u00f0 … Halda \u00e1fram a\u00f0 lesa