{"id":11905,"date":"2025-10-10T21:46:50","date_gmt":"2025-10-10T18:46:50","guid":{"rendered":"https:\/\/andrestover.com\/?p=11905"},"modified":"2025-10-10T21:46:50","modified_gmt":"2025-10-10T18:46:50","slug":"estonian-bread-pudding","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/estonian-bread-pudding\/","title":{"rendered":"Eesti saiavorm"},"content":{"rendered":"\n

Saiavorm on \u00fcks minu lapsep\u00f5lve toite, mida valmistasid mu vanaema ja ema puuk\u00fcttega pliidi praeahjus. Pealt kuldpruun ja kr\u00f5be, seest pehme ja t\u00e4idetud igasuguste heade asjadega: kohupiima, rosinate, m\u00f5nikord \u00f5untega. See maitses imehea nii soojalt kui ka k\u00fclmalt ja seda serveeriti enamasti piimaga, vahel ka kisselliga. Selle toidu valmistamiseks kasutati veidi seisnud, kuivemat saia, mina lahendasin selle niimoodi, et r\u00f6stisin saiaviilud kuival pannil m\u00f5lemilt k\u00fcljelt ja m\u00e4\u00e4risin v\u00f5iga enne kui sajavormi kokku panin.
P\u00fc\u00fcdsin taastada m\u00e4lu j\u00e4rgi vanu maitseid, lisasin juurde paar komponenti, mida palju aastaid tagasi ei kasutatud ja tulemus on siin. Kui keegi soovib valmistada midagi t\u00f5eliselt nostalgilist, siis saiavorm on \u00fcks nendest toitudest.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: 30 minutit kokkupanemise aeg, lisaks umbes 40 minutit k\u00fcpsetamise aeg.
Tase: Lihtne
Kogus: Umbes 30 cm suurune \u00fcmmargune vormit\u00e4is<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
1 p\u00e4ts viilutatud, hea kvaliteediga saia
400 g kohupiima
100 ml vahukoort
150 g suhkrut
150 g rosinaid
100 g kuivatatud j\u00f5hvikaid
100 g kuivatatud apsikoose, l\u00f5igatuna v\u00e4ikesteks t\u00fckkideks
600 ml piima
3 muna
3 tl vaniljesuhkrut
150 g toasooja v\u00f5id<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. R\u00f6sti saiaviilud m\u00f5lemilt k\u00fcljelt kuival pannil kergelt pruuniks ja kr\u00f5bedaks.<\/li>\n\n\n\n
  2. M\u00e4\u00e4ri saiaviilus kahelt poolt kergelt toasooja v\u00f5iga, l\u00f5ika viilud pooleks ja vooderda ahjuvormi p\u00f5hi \u00fche kihi saiaviiludega.<\/li>\n\n\n\n
  3. Sega kohupiim 100 g suhkru, 100 ml vahukoore ja 2 tl vaniljesuhkruga ning vala pool kohupiimamassist saiaviiludele.<\/li>\n\n\n\n
  4. Puista kohupiima peale pool t\u00fckeldatud aprikoosidest, j\u00f5hvikatest ning rosinatest.<\/li>\n\n\n\n
  5. Lao sellele kihile peale veel \u00fcks kiht r\u00f6stitud ja v\u00f5iga m\u00e4\u00e4ritud saiaviile, lisa kohupiim ja kuivatatud puuviljad.<\/li>\n\n\n\n
  6. Viimaseks kihiks lao pisut servapidi \u00fclekattega saiaviilud.<\/li>\n\n\n\n
  7. Sega piim ja munad, lisa 50 g suhkrut ja 1 tl vaniljesuhkrut. Klopi \u00fchtlaseks ja vala saiavormile peale nii palju, et piim ulatub viimase saiakihini, aga ei kata seda. Vaja on, et viimane saiakoht tuleks kr\u00f5be.<\/li>\n\n\n\n
  8. Kata viimane saiakiht v\u00f5it\u00fckikestega ja aseta 180 kraadi C juurde praeahju ja k\u00fcpseta umbes 40 minutit kuni piima-minakaste on h\u00fc\u00fcbinud ja saiad kenasti kuldpruuniks ja kr\u00f5bedaks muutunud.
    Serveeri saiavormi piimaga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Saiavorm on \u00fcks minu lapsep\u00f5lve toite, mida valmistasid mu vanaema ja ema puuk\u00fcttega pliidi praeahjus. Pealt kuldpruun ja kr\u00f5be, seest pehme ja t\u00e4idetud igasuguste heade asjadega: kohupiima, rosinate, m\u00f5nikord \u00f5untega. See maitses imehea nii soojalt kui ka k\u00fclmalt ja seda serveeriti enamasti piimaga, vahel ka kisselliga. Selle toidu valmistamiseks kasutati veidi seisnud, kuivemat saia, mina […]<\/p>\n","protected":false},"author":1,"featured_media":11911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,19,773],"tags":[377,292,617,407,473,540,412],"class_list":["post-11905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","category-rahvustoidud","category-nostalgic-foods","tag-apricot","tag-leib","tag-cranberries","tag-kohupiim-2","tag-estonia","tag-raisins","tag-bread","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11905"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11905\/revisions"}],"predecessor-version":[{"id":11933,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11905\/revisions\/11933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11911"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}