{"id":2859,"date":"2022-03-26T23:02:11","date_gmt":"2022-03-26T21:02:11","guid":{"rendered":"http:\/\/andrestover.com\/?p=2859"},"modified":"2022-04-25T10:22:32","modified_gmt":"2022-04-25T07:22:32","slug":"lemon-parmesan-chicken","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/lemon-parmesan-chicken\/","title":{"rendered":"Sidruni-parmesani kana"},"content":{"rendered":"

Pehme, mahlane, kergelt kr\u00f5be ja v\u00e4ga maitsev toit, mida on \u00fclilihtne valmistada. Toidus on kasutatud Itaalia v\u00f5i Vahemeremaade maitseid. Suurep\u00e4rane l\u00f5unas\u00f6\u00f6k ahjukartulite, pasta v\u00f5i toorsalatiga s\u00f6\u00f6miseks.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 2 h, sellest 1,5 tundi ahjus k\u00fcpsetamise aeg
\nTase: lihtne
\nKogus: neljale<\/p>\n

Koostisosad:<\/u>
\n8 kanakintsu v\u00f5i seljata koivat\u00fckki
\n2 spl toidu\u00f5li
\nSoola ja musta pipart maitsestamiseks
\n300 ml vahukoort
\n100 g peeneks riivitud parmesani
\n1 keskmine k\u00fc\u00fcslauguk\u00fc\u00fcs purustatult
\n25 g v\u00f5id
\n1 keskmine sidrun<\/p>\n

Ahjukartulite jaoks 8 kartulit l\u00f5igatud sektoriteks
\nValikuliselt v\u00f5ib kartulite juurde k\u00fcpsema panna 7-8 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\nOliivi\u00f5li
\nSoola ja musta pipart
\n0.25 tl kuivatatud t\u00fc\u00fcmiani<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/u>
\n1. Maitsesta kana t\u00fckid musta pipra ja soolaga, aseta ahjupannile ning k\u00fcpseta 200 kraadi C juures 1,5h kuni kanat\u00fckid on pruunid, kr\u00f5bedas ja l\u00e4bik\u00fcpsenud. K\u00fcpsetamise k\u00e4igus keera kanal paar korda k\u00fclge, et see k\u00fcpseks kr\u00f5bedaks igast k\u00fcljest.
\n2. T\u00f5sta kana k\u00f5rvale, vala pannile vahukoor ja kasutades pannilabidat kraabi panni p\u00f5hjast pruunistunud kiht kastmesse. Haki k\u00fc\u00fcslauk peeneks ning prae kastmepannil sulav\u00f5is umbes 1 min jooksul, vala k\u00fc\u00fcslaugule juurde ahjupannilt vahukoor, riivi 100g parmesani ja lisa kastmele, sega ning lase pidevalt segades kergelt keema t\u00f5usta.
\n3. Lisa pidevalt segades kastmele poole sidruni mahl, maitsesta soola ja pipraga. T\u00f5sta kanat\u00fckid kastmesse tagasi. L\u00f5ika teine sidrunipool viiludeks ja lisa kastmesse ja s\u00e4ti kenasti kanat\u00fckkidele peale.
\nServeeri pasta, ahijukartulite v\u00f5i toorsalatiga
\nValmis!!<\/p>\n

Ahjukartulite jaoks pese kartilid hoolikalt, l\u00f5ika sektoriteks, aseta ahjupannile, vala \u00fcle oliivi\u00f5liga ja sega l\u00e4bi. Lisa 7-8 k\u00fc\u00fcslauguk\u00fc\u00fcnt koos koorega. Vajuta k\u00fc\u00fcslauguk\u00fc\u00fcned noaga natuke lapikuks, et maitsed v\u00e4lja p\u00e4\u00e4seks. Maitsesta kartuleid soola ja musta pipraga ning k\u00fcpseta praeahjus maksimumtemperatuuri juures kuni kartulid on pehmed ja kr\u00f5bedad. 5 min enne ahjust v\u00e4lja v\u00f5tmist raputa kartulid \u00fcle kuivatatud t\u00fc\u00fcmianiga.<\/p>\n

Valmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Pehme, mahlane, kergelt kr\u00f5be ja v\u00e4ga maitsev toit, mida on \u00fclilihtne valmistada. Toidus on kasutatud Itaalia v\u00f5i Vahemeremaade maitseid. Suurep\u00e4rane l\u00f5unas\u00f6\u00f6k ahjukartulite, pasta v\u00f5i toorsalatiga s\u00f6\u00f6miseks. Valmistamisaeg: 2 h, sellest 1,5 tundi ahjus k\u00fcpsetamise aeg Tase: lihtne Kogus: neljale Koostisosad: 8 kanakintsu v\u00f5i seljata koivat\u00fckki 2 spl toidu\u00f5li Soola ja musta pipart maitsestamiseks 300 ml […]<\/p>\n","protected":false},"author":1,"featured_media":2865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[42,459,656,66,34],"class_list":["post-2859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kana","tag-garlic","tag-heavy-cream","tag-sidrun","tag-parmesan","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\/2859","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=2859"}],"version-history":[{"count":40,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2859\/revisions"}],"predecessor-version":[{"id":3118,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2859\/revisions\/3118"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2865"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}