{"id":287,"date":"2018-01-20T16:42:42","date_gmt":"2018-01-20T16:42:42","guid":{"rendered":"http:\/\/andrestover.com\/?p=287"},"modified":"2018-01-20T16:45:59","modified_gmt":"2018-01-20T16:45:59","slug":"rohelise-herne-puder","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/rohelise-herne-puder\/","title":{"rendered":"Rohelise herne puder"},"content":{"rendered":"<p>K\u00f5rvalroog brittidelt. Postitan siia \u00fche variandi paljudest, mida Inglismaa pubides pakutakse peaaegu et kohustusliku k\u00f5rvalroana fish and chipsi juurde v\u00f5i restoranidse erinevate kalaroogade juurde. 60 aastaste juurtega, t\u00f5usnud briti toiduklassikaks. Seda toitu valmistatakse koore ja v\u00f5iga, maitsestamise juures kasutatakse erinevaid maitseaineid ja maitseainesegusid. J\u00e4rgnev retsept on sedav\u00f5rd lihtne ja selle valmistamine sedav\u00f5rd kiire, et selle toidu valmistamist v\u00f5ib kaaluda sageli kui kodus on plaanis l\u00f5una- v\u00f5i \u00f5htus\u00f6\u00f6giks kala pakkuda.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-289\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog1.jpg\" alt=\"\" width=\"1164\" height=\"655\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog1.jpg 1164w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog1-300x169.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog1-768x432.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog1-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 1164px) 100vw, 1164px\" \/><\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 5 min ettevalmistus, 10-15 min valmistamine<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: v\u00e4ga lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: neljale<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad<\/span><br \/>\n400g rohelisi herneid, kas tooreid v\u00f5i k\u00fclmutatud<br \/>\nOliivi\u00f5li praadimiseks<br \/>\nSool, pipar, piparm\u00fcnt<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine<\/span><br \/>\n1. Aja pannil oliivi\u00f5li kuumaks, lisa herned ja prae segades 2-3 minutit<br \/>\n2. Tambi kahvli v\u00f5i pudrunuiaga herned robustselt katki. See ei pea tulema \u00fchtlane ega p\u00fcreene, isegi huvitav on kui m\u00f5ni hernes on isegi terveks j\u00e4\u00e4nud.<br \/>\n3. Lisa 0,25tl jahvatatud piparm\u00fcndilehti, maitse j\u00e4rgi soola ja pipart.<br \/>\n4. Prae vahel segades umbes 5 min keskmisel kuumusel<br \/>\n5. Serveeri kalatoitudega.<br \/>\nValmis!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-290\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog-2.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog-2.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog-2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog-2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/01\/Hernepuder-blog-2-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-287\" data-postid=\"287\" class=\"themify_builder_content themify_builder_content-287 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>K\u00f5rvalroog brittidelt. Postitan siia \u00fche variandi paljudest, mida Inglismaa pubides pakutakse peaaegu et kohustusliku k\u00f5rvalroana fish and chipsi juurde v\u00f5i restoranidse erinevate kalaroogade juurde. 60 aastaste juurtega, t\u00f5usnud briti toiduklassikaks. Seda toitu valmistatakse koore ja v\u00f5iga, maitsestamise juures kasutatakse erinevaid maitseaineid ja maitseainesegusid. J\u00e4rgnev retsept on sedav\u00f5rd lihtne ja selle valmistamine sedav\u00f5rd kiire, et selle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,76,22],"tags":[38,62],"class_list":["post-287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluteenivabad","category-korvalroad","category-taimetoidud","tag-inglise","tag-rohelised-herned","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":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/287","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=287"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/287\/revisions"}],"predecessor-version":[{"id":293,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/287\/revisions\/293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/288"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}