![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/01\/Lindstr\u00f6mi-kotletid_blog4.jpg\")
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<\/p>\nBiff a la Lindstr\u00f6m, toit, mida seostatakse Rootsiga. Arvatakse, et toit ise on p\u00e4rit venemaalt, kuid leiutatud siiski Rootsi p\u00e4ritolu koka poolt Sankt Peterburgis 19 sajandi l\u00f5pus. Igal juhul on tegemist maitsva roaga, mis on leidnud mingil m\u00e4\u00e4ral tee ka Eestlaste toidulauale ja neid kotlette on m\u00fc\u00fcgil ka poodides valmistootena ja pakendatult. Need on ka poest ostes maitsvad, aga mulle endale tundub, et kui toitu valmistada ise, siis saab selle teha veel palju maitsvamaks. Kui on natuke aega, siis v\u00f5ib ju l\u00f5unas\u00f6\u00f6giks neid valmistada. Praegu levinud retseptides on peamisteks koostisosadeks veise hakkliha, marineeritud peet ja kapparid. See kooslus annab toidule v\u00e4ga m\u00f5nusa maitse ja peedi ning selle marinaadi kasutamine annab kotlettidele mahlasuse. T\u00e4nap\u00e4eval serveeritakse Lindstr\u00f6mi kotlette nii, et neile pannakse peale praetud h\u00e4rjasilm.<\/p>\n
<\/p>\n
Valmistamisaeg: 20 min ettevalmistus, 10-15 min praadimine<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Biff a la Lindstr\u00f6m, toit, mida seostatakse Rootsiga. Arvatakse, et toit ise on p\u00e4rit venemaalt, kuid leiutatud siiski Rootsi p\u00e4ritolu koka poolt Sankt Peterburgis 19 sajandi l\u00f5pus. Igal juhul on tegemist maitsva roaga, mis on leidnud mingil m\u00e4\u00e4ral tee ka Eestlaste toidulauale ja neid kotlette on m\u00fc\u00fcgil ka poodides valmistootena ja pakendatult. Need on ka […]<\/p>\n","protected":false},"author":1,"featured_media":1856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[552,553,278,456,331,551],"class_list":["post-1852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-beet","tag-capres","tag-muna","tag-minced-meat","tag-onion","tag-sweden","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\/1852","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=1852"}],"version-history":[{"count":6,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1852\/revisions"}],"predecessor-version":[{"id":1866,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1852\/revisions\/1866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1856"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n
\n500 g veisehakkliha. Mina kasutasin siiski veise ja sea seguhakkliha, tulemus ei ole nii j\u00e4ik ja ma soovitaksin seda kombinatsiooni
\n2 muna
\nLisaks iga kotleti jaoks serveerimiseks veel \u00fcks muna kui on soov seda serveerida nii nagu seda t\u00e4na propageeritakse. Ideaalne on kasutada v\u00e4iksemaid mune
\n4 spl hapukoort
\n4 spl marineeritud peeti, mis on t\u00fckeldatud v\u00e4ikesteks kuubiikuteks. Kui marineeritud peeti ei ole poes saada, siis sobib ka tavaline peet, mida enne kasutamist v\u00f5iks marineerida umbes 10% \u00e4\u00e4dikas
\n1 keskmine sibul hakitult
\n1-2 spl kappareid, oleneb maitsest ja soovist
\n1-2 spl peedi marinaadi
\nSoola ja musta pipart maitsestamiseks
\nToidu\u00f5li praadimiseks<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/01\/Lindstr\u00f6mi-kotletid_blog2.jpg\")
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\n1. Haki sibul ja l\u00f5ika peet umbes 3-4 mm kuubikuteks. Poes on m\u00fc\u00fcgil ka konserveeritud salatipeeti, mis sobib ideaalselt. Kui seda on vaja marineerida, siis lisada 10% \u00e4\u00e4dikat ja hoida umbes 1h kuni maitse imendub.
\n2. Sega kausis kokku hakkliha, sool, pipar, peet, peedimarinaad, kapparid, munad ja hapukoor
\n3. Aja paksup\u00f5hjalisel pannil kuumaks paar spl v\u00f5i rohkem toidu\u00f5li, vormi kotletitaignast pallid, vajuta k\u00e4te vahel lamedaks ja prae keskmisel kumusel kuni kotletid on kenasti pruunid ja valmis.
\n4. Prae teisel pannil nii palju h\u00e4rjasilmi kui palju on valmistatud kotlette ja t\u00f5sta iga kotleti peale \u00fcks h\u00e4rjasilm. Kui on soov teha v\u00e4ikesi kotlette, siis sobib ideaalselt vutimunadest tehtud h\u00e4rjasilmad.
\nMina serveerisin toitu r\u00f6stitud porgandite ja rooskapsastega. Toit sobib ideaalselt n\u00e4iteks kartulipudruga
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/01\/Lindstr\u00f6mi-kotletid_blog6.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"