{"id":491,"date":"2007-12-15T22:56:00","date_gmt":"2007-12-15T22:56:00","guid":{"rendered":"http:\/\/finnur.net\/blog\/?p=491"},"modified":"2007-12-15T22:56:00","modified_gmt":"2007-12-15T22:56:00","slug":"meiri-bakstur","status":"publish","type":"post","link":"https:\/\/hrefna.com\/blog\/2007\/12\/meiri-bakstur\/","title":{"rendered":"Meiri bakstur"},"content":{"rendered":"

Til a\u00f0 koma okkur og S\u00f6ruh og Augusto \u00ed j\u00f3laskap var haldinn pipark\u00f6ku-ger\u00f0ar-dagur \u00ed dag. \u00cd \u00feetta sinn var \u00e9g tilb\u00fain og var b\u00fain a\u00f0 b\u00faa til deig kv\u00f6ldi\u00f0 \u00e1\u00f0ur svo \u00fea\u00f0 var vel kalt. \u00deegar \u00e1 h\u00f3lminn var komi\u00f0 bj\u00f3 \u00e9g l\u00edka til sm\u00e1k\u00f6kudeig \u00far K\u00f6kubla\u00f0i Vikunnar sem mamma var svo sni\u00f0ug a\u00f0 l\u00e1ta flj\u00f3ta me\u00f0 \u00ed j\u00f3lakassanum. Takk fyrir \u00fea\u00f0 mamma!! \ud83d\ude42<\/p>\n

\u00c9g skar reyndar pers\u00f3nulega ekki \u00fat eina einustu pipark\u00f6ku (fyrir utan tvo glugga \u00e1 \u00f6\u00f0ru pipark\u00f6kuh\u00fasinu) en bj\u00f3 hins vegar til fullt af sm\u00e1k\u00f6kum. \u00deess \u00e1 milli huga\u00f0i \u00e9g a\u00f0 Bjarka sem var ekki alveg a\u00f0 g\u00fattera j\u00f3lat\u00f3nlistina og l\u00e6tin \u00ed okkur – og \u00feurfti \u00feess fyrir utan a\u00f0 ropa\/prumpa\/k\u00faka\/dotta\/drekka a\u00f0 vanda. Sarah og Augusto voru a\u00f0al-pipark\u00f6ku-hetjurnar og h\u00f6nnu\u00f0u og sk\u00e1ru \u00fat tv\u00f6 h\u00fas og bjuggu til sm\u00e1k\u00f6kur og a\u00f0rar pipark\u00f6kur! Finnur \u00feeyttist svo \u00e1 milli sm\u00e1kaknanna, \u00d6nnu (sem brenndi sig \u00f6rl\u00edti\u00f0 \u00e1 einni pl\u00f6tunni) og Bjarka.<\/p>\n

Klukkan fimm f\u00f3rum vi\u00f0 Anna svo \u00ed afm\u00e6li til bekkjarsystur hennar \u00ed My Gym<\/a>, \u00fear sem Anna f\u00e9kk a\u00f0 hlaupa \u00far s\u00e9r allan sykurinn \u00far sm\u00e1k\u00f6kunum. \u00deegar vi\u00f0 komum heim aftur t\u00e6pum tveimur t\u00edmum seinna bei\u00f0 okkar nautakj\u00f6t af grillinu – mmmmm!<\/p>\n

Eftir a\u00f0 Anna var farin \u00ed r\u00fami\u00f0 r\u00e9\u00f0umst vi\u00f0 Augusto \u00ed \u00fea\u00f0 a\u00f0 l\u00edma saman h\u00fasin me\u00f0 br\u00e1\u00f0nu\u00f0um sykri, minnug r\u00e1\u00f0legginga m\u00f6mmu um a\u00f0 koma alls ekki vi\u00f0 hann! \u00dea\u00f0 skotgekk svo vi\u00f0 freistu\u00f0umst til a\u00f0 skreyta h\u00fasin \u00fe\u00f3 svo a\u00f0 \u00e9g hafi n\u00fa \u00e6tla\u00f0 a\u00f0 b\u00ed\u00f0a me\u00f0 \u00fea\u00f0 \u00fear til Anna vakna\u00f0i \u00e1 morgun. En h\u00fan getur au\u00f0veldlega b\u00e6tt vi\u00f0 skreytinguna auk \u00feess sem vi\u00f0 skreyttum engar pipark\u00f6kur.<\/p>\n



Anna n\u00fdkomin \u00far klippingu \u00fear sem h\u00fan f\u00e9kk \u00feessar f\u00ednu fl\u00e9ttur! <\/p>\n


\u00c9g f\u00f3r l\u00edka \u00ed klippingu og er n\u00fana me\u00f0 h\u00e1r ni\u00f0ur \u00e1 axlir, enda \u00ed mi\u00f0ju h\u00e1rlos-eftir-\u00f3l\u00e9ttu-kasti og \u00fev\u00ed l\u00edti\u00f0 vit
\u00ed a\u00f0 reyna a\u00f0 vi\u00f0halda s\u00ed\u00f0u h\u00e1ri sem stendur. Psoriasi\u00f0<\/a> er l\u00edka \u00e1 \u00fatopnu \u00ed andlitinu eftir allt stressi\u00f0<\/a>
sem vir\u00f0ist seint \u00e6tla a\u00f0 seitla \u00ed burtu.<\/p>\n


Klass\u00edskt pipark\u00f6kuh\u00fas sem \u00e9g panta\u00f0i.<\/p>\n


Hugarf\u00f3stur Augusto!
<\/center><\/p>\n

\u00c9g l\u00e6t fylgja me\u00f0 uppskriftir dagsins svo \u00e9g geti fundi\u00f0 hva\u00f0 vi\u00f0 ger\u00f0um \u00e1 n\u00e6sta \u00e1ri!<\/p>\n

Pipark\u00f6kur fyrir h\u00fasbyggingu<\/b>
(\u00deessi uppskrift heitir “Pipark\u00f6kur 2<\/a>“)<\/p>\n

200 g sykur
200 g s\u00edr\u00f3p
6 msk. vatn
500 g hveiti
1 tsk. kanill
1 tsk. negull
1 tsk. engifer
2 tsk. matars\u00f3ti
100 g smj\u00f6rl\u00edki <\/p>\n

Hafi\u00f0 smj\u00f6ri\u00f0 vi\u00f0 stofuhita \u00e1samt \u00f6\u00f0ru hr\u00e1efni, setji\u00f0 \u00ed hr\u00e6riv\u00e9larsk\u00e1lina og vinni\u00f0 r\u00f3lega saman. \u00deegar deigi\u00f0 er vel blanda\u00f0 skal st\u00f6\u00f0va v\u00e9lina strax, annars ver\u00f0ur deigi\u00f0 klesst. Setji\u00f0 deigi\u00f0 \u00ed plastpoka og geymi\u00f0 \u00ed k\u00e6li helst yfir n\u00f3tt. R\u00falli\u00f0 \u00fat deigi\u00f0 og setji\u00f0 \u00e1vallt hveiti undir. Stingi\u00f0 \u00fat a\u00f0 eigin ge\u00f0\u00fe\u00f3tta. \u00deetta deig er mj\u00f6g gott \u00ed pipark\u00f6kuh\u00fas, st\u00f3r hj\u00f6rtu og alls konar st\u00f3ra hluti til a\u00f0 geyma. Baki\u00f0 deigi\u00f0 vi\u00f0 180-190\u00b0. Sm\u00e1k\u00f6kur bakast \u00ed ca. 10 m\u00edn., og st\u00e6rri hlutir bakast lengur.<\/p>\n

Hafi\u00f0 vel af hveiti undir svo ekki festist vi\u00f0 bor\u00f0i\u00f0 \u00feegar r\u00falla\u00f0 er \u00fat. Stingi\u00f0 e\u00f0a skeri\u00f0 \u00fat eftir ykkar hentisemi og ra\u00f0i\u00f0 \u00e1 pl\u00f6tu.<\/i><\/p>\n

Pipark\u00f6kur til \u00fatskur\u00f0ar<\/b>
(\u00deessi uppskrift heitir “Pipark\u00f6kur 3<\/a>“. H\u00fan reyndist vera frekar vonlaus, \u00fev\u00ed h\u00fan var allt of blaut og \u00fea\u00f0 \u00feurfti a\u00f0 b\u00e6ta heilmiklu hveiti til a\u00f0 geta unni\u00f0 me\u00f0 deigi\u00f0 – sem \u00e1 m\u00f3ti deyf\u00f0i brag\u00f0i\u00f0. Muna a\u00f0 nota ekki aftur<\/b>!)<\/p>\n

270 g hveiti
150 g sykur
150 g smj\u00f6rl\u00edki
150 g s\u00edr\u00f3p
\u00bd tsk. kanill
\u00bd tsk. negull
1\/4 tsk. engifer
1\/4 tsk. lyftiduft
1 tsk. vatn
hn.odd salt
1 stk. egg <\/p>\n

Hafi\u00f0 \u00f6ll hr\u00e1efni vi\u00f0 sama hitastig, setji\u00f0 \u00feau \u00ed hr\u00e6riv\u00e9larsk\u00e1lina og vinni\u00f0 r\u00f3lega saman. Setji\u00f0 \u00ed plastpoka og geymi\u00f0 \u00ed k\u00e6li yfir n\u00f3tt. R\u00falli\u00f0 \u00fat og skeri\u00f0 \u00fat eftir einhverjum f\u00ednum m\u00f3tum. Baki\u00f0 vi\u00f0 180\u00b0 \u00ed ca. 10 m\u00edn., en \u00fea\u00f0 fer miki\u00f0 eftir hversu \u00feykkt er r\u00falla\u00f0. \u00deetta deig er ekki gott fyrir pipark\u00f6kuh\u00fas \u00fear sem \u00fea\u00f0 er svol\u00edti\u00f0 laust \u00ed s\u00e9r og hefur \u00fev\u00ed litla bur\u00f0i, en brag\u00f0ast mj\u00f6g vel.<\/i><\/p>\n

S\u00fakkula\u00f0ibitak\u00f6kur m\u00f6mmu<\/b>
fr\u00e1 Ernu Valsd\u00f3ttur, birt \u00ed K\u00f6kubla\u00f0i Vikunnar 29. n\u00f3vember 2007. \u00deetta reyndust snilldark\u00f6kur (m\u00e9r finnst k\u00f3k\u00f3s \u00e6\u00f0i) og \u00fea\u00f0 er erfitt a\u00f0 h\u00e6tta a\u00f0 bor\u00f0a \u00fe\u00e6r \u00feegar ma\u00f0ur er einu sinni byrja\u00f0ur – s\u00e9rstaklega ef \u00fe\u00e6r eru volgar!<\/p>\n

250 g smj\u00f6rl\u00edki (\u00e9g nota\u00f0i smj\u00f6r \u00fev\u00ed \u00fea\u00f0 er fullt af “trans-fitum” \u00ed smj\u00f6rl\u00edki)
320 g sykur
200 g d\u00f6kkur p\u00fa\u00f0ursykur (okkar var reyndar frekar lj\u00f3s)
3 egg
540 g hveiti
1.5 tsk matars\u00f3di
1 tsk salt
120 g gr\u00f3ft k\u00f3k\u00f3smj\u00f6l (\u00e1tti bara ca 70 g en \u00fea\u00f0 dug\u00f0i)
200 g S\u00edr\u00edus su\u00f0us\u00fakkula\u00f0i, saxa\u00f0 (nota\u00f0i 100 g af d\u00f6kkum og 100 g af hv\u00edtum Whole Foods m\u00edn\u00ed-s\u00fakkula\u00f0i-bitum)<\/p>\n

Framkv\u00e6md (skv. uppskrift): Smj\u00f6rl\u00edki\u00f0 hr\u00e6rt lint, sykurinn og p\u00fa\u00f0ursykurinn hr\u00e6r\u00f0ur saman vi\u00f0. Eggjunum, hveitinu, saltinu og matars\u00f3danum b\u00e6tt \u00ed og hr\u00e6rt vel. K\u00f3k\u00f3smj\u00f6li\u00f0 sett \u00fat \u00ed og a\u00f0 lokum er s\u00fakkula\u00f0i\u00f0 sett saman vi\u00f0. B\u00fanar til k\u00falur og \u00feeim \u00fer\u00fdst ni\u00f0ur me\u00f0 gaffli. Baka\u00f0 vi\u00f0 200\u00b0 C \u00ed 10 m\u00edn.<\/p>\n

Framkv\u00e6md (\u00fea\u00f0 sem ger\u00f0ist \u00ed alv\u00f6runni): Hveiti\u00f0, sykurinn, matars\u00f3dinn og salti\u00f0 sigta\u00f0 saman. P\u00fa\u00f0ursykrinum (mj\u00fakum) b\u00e6tt \u00far \u00ed \u00e1samt k\u00f3k\u00f3smj\u00f6linu og \u00f6llu hr\u00e6rt lauslega saman. Ekki-\u00edskalt-smj\u00f6r muli\u00f0 ni\u00f0ur \u00ed sk\u00e1lina, og svo h\u00f6ndunum stungi\u00f0 \u00ed allt saman og smj\u00f6rinu blanda\u00f0 vi\u00f0 \u00feurrefnin (muli\u00f0 meira ni\u00f0ur). Eggin sett \u00fat \u00ed og hr\u00e6rt me\u00f0 sleif til a\u00f0 byrja me\u00f0 og svo hno\u00f0a\u00f0 me\u00f0 h\u00f6ndunum. \u00deegar \u00feetta var or\u00f0i\u00f0 a\u00f0 klumpi var s\u00fakkula\u00f0inu b\u00e6tt \u00fat \u00ed og hno\u00f0a\u00f0 enn meira til a\u00f0 dreifa \u00fev\u00ed um degi\u00f0. B\u00fanar til litlar k\u00falur og \u00fe\u00e6r flattar \u00fat me\u00f0 tveimur puttum. Baka\u00f0ar \u00fear til or\u00f0nar lj\u00f3sbr\u00fanar.<\/i><\/p>\n

Glass\u00far til skreytingar<\/b>
(\u00deetta heitir l\u00edka “Royal Icing<\/a>“)<\/p>\n

250 g fl\u00f3rsykur
2 eggjahv\u00edtur<\/p>\n

B\u00e6ti\u00f0 fl\u00f3rsykri \u00ed eggjahv\u00edtur. Hr\u00e6ri\u00f0 \u00ed me\u00f0 sleif \u00fear til \u00far ver\u00f0ur \u00feykkur glass\u00far. ST\u00cdF\u00deEYTI\u00d0 s\u00ed\u00f0an \u00ed hr\u00e6riv\u00e9l. H\u00e6gt a\u00f0 setja matarlitina \u00ed, nokkra dropa af t.d. rau\u00f0u, gr\u00e6nu o.s.frv.<\/p>\n

\u00c9g nota\u00f0i a\u00f0eins 230 g af fl\u00f3rsykri, ekki vildi blandan st\u00edf\u00feeytast og \u00fea\u00f0 var alveg \u00e1 m\u00f6rkunum a\u00f0 glass\u00farinn har\u00f0na\u00f0i \u00e1 pipark\u00f6kunum – en hann ger\u00f0i \u00fea\u00f0 samt fyrir rest. S\u00e1 eftir leit \u00e1 netinu a\u00f0 \u00fev\u00ed meiri sykur, \u00fev\u00ed st\u00edfari glass\u00far. Fann t.d. 330 g fl\u00f3rsykur me\u00f0 2 eggjahv\u00edtum<\/a>. Svo er h\u00e6gt a\u00f0 setja s\u00edtr\u00f3nudropa e\u00f0a vanilludropa \u00ed til a\u00f0 brag\u00f0b\u00e6ta.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Til a\u00f0 koma okkur og S\u00f6ruh og Augusto \u00ed j\u00f3laskap var haldinn pipark\u00f6ku-ger\u00f0ar-dagur \u00ed dag. \u00cd \u00feetta sinn var \u00e9g tilb\u00fain og var b\u00fain a\u00f0 b\u00faa til deig kv\u00f6ldi\u00f0 \u00e1\u00f0ur svo \u00fea\u00f0 var vel kalt. \u00deegar \u00e1 h\u00f3lminn var komi\u00f0 bj\u00f3 \u00e9g l\u00edka til sm\u00e1k\u00f6kudeig \u00far K\u00f6kubla\u00f0i Vikunnar sem mamma var svo sni\u00f0ug a\u00f0 l\u00e1taRead more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-container col-md-12"],"_links":{"self":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/comments?post=491"}],"version-history":[{"count":1,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":6806,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/posts\/491\/revisions\/6806"}],"wp:attachment":[{"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/media?parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/categories?post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hrefna.com\/blog\/wp-json\/wp\/v2\/tags?post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}