{"id":216,"date":"2017-01-04T09:04:20","date_gmt":"2017-01-04T07:04:20","guid":{"rendered":"http:\/\/52kartai.lt\/?p=216"},"modified":"2017-01-29T19:27:36","modified_gmt":"2017-01-29T17:27:36","slug":"mazieji-moliuskai","status":"publish","type":"post","link":"https:\/\/52kartai.lt\/?p=216","title":{"rendered":"Kepto o\u017ekos s\u016brio u\u017ekandis"},"content":{"rendered":"

\u0160iam paprastai pagaminamam u\u017ekand\u017eiui netik\u0117to skonio suteiks marinuoti any\u017einiai – cinamoniniai svog\u016bnai. Juos v\u0117liau gal\u0117site naudoti kaip pagard\u0105 ir prie kit\u0173 patiekal\u0173. Paruo\u0161us svog\u016bnus, beliks orkait\u0117je apkepti baget\u0119 su o\u017ekos s\u016briu ir u\u017ekandis bus beveik paruo\u0161tas.<\/p>\n

\n
\n

Ingredientai<\/h3>\n
\n
    \n
    U\u017ekepto o\u017ekos s\u016brio brusketos<\/h6>\n
  • 1 pranc\u016bzi\u0161kas batonas<\/li>\n
  • 180 g apvalaus o\u017ekos s\u016brio<\/li>\n
  • sauja jaun\u0173 \u0161pinat\u0173<\/li>\n
  • alyvuogi\u0173 aliejaus<\/li>\n
  • 1 gerai prinok\u0119s avokadas<\/li>\n
       <\/ol>\n
         <\/ol>\n<\/ul>\n

         <\/p>\n

        Any\u017einiai raudonieji svog\u016bnai<\/h6>\n
          \n
        • 3 vidutinio dyd\u017eio raudonieji svog\u016bnai<\/li>\n
        • 100 ml vandens<\/li>\n
        • 70 ml balzamiko acto<\/li>\n
        • 4 \u017evaig\u017ediniai any\u017eiai<\/li>\n
        • 2 cinamono lazdel\u0117s<\/li>\n
        • 4 valgomieji \u0161auk\u0161tai cukraus<\/li>\n
        • keli lauro lapai<\/li>\n
        • pipir\u0173, druskos<\/li>\n<\/ul>\n<\/div>\n
          Kiek:<\/strong>4 \u017emon\u0117ms Sud\u0117tingumas:<\/strong>lengva<\/div>\n<\/div>\n<\/div>\n

           
          \n1. I\u0161 vakaro arba bent prie\u0161 kelias valandas prie\u0161 susirenkant sve\u010diams paruo\u0161kite marinuotus any\u017einius – cinamoninius svog\u016bnus. Raudon\u0105j\u012f svog\u016bn\u0105 supjaustykite stambesn\u0117mis skiltel\u0117mis (svog\u016bn\u0105 pjaukite per pus\u0119 ir tada dalinkite \u012f ma\u017edaug \u0161e\u0161ias dalis). Atskirai u\u017evirinkite vanden\u012f kartu su balzaminiu actu, \u012fberkite \u017eiupsnel\u012f druskos, pipir\u0173, \u012fmeskite \u017evaig\u017edin\u012f any\u017ei\u0173, cinamono lazdeles ir lauro lapus. Vandeniui su prieskoniais u\u017evirus j\u012f u\u017epilkite ant pjaustyt\u0173 svog\u016bn\u0173, u\u017edenkite maistine pl\u0117vele ir palikite parai ar bent kelioms valandoms \u0161aldytuve.<\/p>\n

          2. \u012ekaitinkite orkait\u0119 iki 180 \u00b0C. Pranc\u016bzi\u0161k\u0105 baton\u0105 pjaukite per pus\u0119 i\u0161ilgai ir lau\u017ekite \u012f 3\u20134 dalis. O\u017ekos s\u016br\u012f supjaustykite pus\u0117s centimetro riekel\u0117mis, d\u0117kite ant batono, pa\u0161lakstykite alyvuogi\u0173 aliejumi ir kepkite orkait\u0117je ant groteli\u0173 apie 10 minu\u010di\u0173.<\/p>\n

          3. I\u0161kepusius sumu\u0161tinius d\u0117kite \u012f l\u0117k\u0161t\u0119, pagardinkite marinuotais svog\u016bnais. J\u0173 negail\u0117kite. Pa\u0161lakstykite alyvuogi\u0173 aliejumi ir marinatu nuo svog\u016bn\u0173. U\u017ekand\u012f dar galite pagardinti jaunais \u0161pinatais ar kitais \u017ealumynais. Pabarstykite druska ir pipirais.<\/p>\n

          4. Patiekite su supjaustytu gr\u016bst\u0173 pipir\u0173 ir druskos mi\u0161inyje apvoliotu avokadu.<\/p>\n

          <\/i>Jei nesp\u0117jote marinuot\u0173 svog\u016bn\u0173 paruo\u0161ti i\u0161 vakaro, sub\u0117r\u0119 svog\u016bnus \u012f vanden\u012f juos \u0161iek tiek pavirkite. Taip svog\u016bnai grei\u010diau i\u0161simarinuos.<\/div>\n","protected":false},"excerpt":{"rendered":"

          \u0160iam paprastai pagaminamam u\u017ekand\u017eiui netik\u0117to skonio suteiks marinuoti any\u017einiai – cinamoniniai svog\u016bnai. Juos v\u0117liau gal\u0117site naudoti kaip pagard\u0105 ir prie kit\u0173 patiekal\u0173. Paruo\u0161us svog\u016bnus, beliks orkait\u0117je apkepti baget\u0119 su o\u017ekos …<\/p>\n","protected":false},"author":4,"featured_media":626,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,19,10,9],"tags":[83,80,81,84,82,93],"class_list":["post-216","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-15","category-52x","category-receptai","category-uzkandziai","tag-anyziai","tag-brusketa","tag-ozkos-suris","tag-prancuziskas-batonas","tag-raudonieji-svogunai","tag-uzkandis"],"_links":{"self":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=216"}],"version-history":[{"count":43,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/216\/revisions"}],"predecessor-version":[{"id":476,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/posts\/216\/revisions\/476"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=\/wp\/v2\/media\/626"}],"wp:attachment":[{"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/52kartai.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}