{"id":3119,"date":"2022-04-30T19:47:12","date_gmt":"2022-04-30T16:47:12","guid":{"rendered":"http:\/\/andrestover.com\/?p=3119"},"modified":"2022-05-01T14:09:47","modified_gmt":"2022-05-01T11:09:47","slug":"grilled-cheese-salad","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/grilled-cheese-salad\/","title":{"rendered":"Grilljuustu salat"},"content":{"rendered":"\n

Grilljuust on laagerdamata toores juust, mida valmistati kitse, lamba v\u00f5i lehmapiimast juba rohkem kui 3000 aastat tagasi. Juustu valmistamiseks kasutatakse laapi, tekkinud kalgend maitsestatakse, seda pressitakse ja saadakse k\u00f5va, sageli kriuksuv juust, mille sulamistemperatuur on k\u00f5rge ja mida saab edukalt grillida v\u00f5i praadida. Ajalooline grilljuustu klassika on halloumi juust, mille variante valmistatakse Kreekas, K\u00fcprosel, Egiptuses, T\u00fcrgis ja mitmetes teistes riikides.<\/p>\n\n\n\n

Grilljuustu salat on 2022. aasta kohvik Crepp suvemen\u00fc\u00fc valikus. Otsustasime peale t\u00f5sist proovimist valida v\u00e4lja Nopri praejuustu, mis oli maitse ning k\u00fcpsetusomadustelt parim. Valmistades seda ribilisel pannil, on tulemiks kenasti pruunitriibuline pilkup\u00fc\u00fcdev juust, mida serveerides Crepi salati ning selleks puhuks v\u00e4ljat\u00f6\u00f6tatud kergelt v\u00fcrtsika majoneesi kastmega annab kokku maitseelamuse, mida tasub proovima tulla. Olete k\u00f5ik oodatud R\u00fc\u00fctli 16, Tartu.<\/p>\n\n\n\n

\"\"
Valmistamisaeg: 15-20 min
Tase: lihtne
Kogus: kahele<\/mark>
\u00a0
Koostisosad:<\/span>
100 g Nopri praejuustu, l\u00f5igatuna risti pooleks
2 spl toidu\u00f5li praadimiseks
Peot\u00e4is rebtud j\u00e4\u00e4salatit
Peot\u00e4is Mesculum salatit
3 poolikut kirsstomatit
V\u00e4ike peot\u00e4is v\u00e4rsket kurki viilutatult
Peot\u00e4is sajakrutoone
2-3 spl Hollandi kastet
1 spl granaat\u00f5una seemneid
\u00a0
Kaste:<\/em>
2 munakollast
150 g toidu\u00f5li
1 spl sidrunimahla
N\u00e4puotsaga peeneks jahvatatud musta pipart
N\u00e4puotsaga cayenne pipart ning meresoola
\u00a0
\u00a0
Valmistamine:<\/span>
1. Valmista kaste. Aseta kaussi munakollased, sidrunimahl ning maitseained.
2. Alusta miksedamisega ning vala pidevalt k\u00f5rgel kiirusel mikserdades ja peene joana, v\u00e4hehaaval munale hulka toidu\u00f5li. Selle tulemusena tekib \u00fchtlane ilus emulsioon, mis p\u00fcsib kaua. S\u00e4ilita kastet +4 kraadi juures kuni n\u00e4dal aega. \u00a0
3. Salati segamiseks aseta taldrikule j\u00e4\u00e4salati ja mesculumi segu, lisa v\u00e4rske kurk, saiakrutoonid ning granaat\u00f5una seemned. Aseta serva pooleks l\u00f5igatud kirsstomatid.
4. T\u00f5sta salatisegule 2-3 spl kastet.
5. Juustu praadimiseks kasuta kas tavalist panni v\u00f5i ribilist grillpanni. Aja pann tuliseks, vala pannile 2 spl toidu\u00f5li. Prae juustu m\u00f5lemilt k\u00fcljelt umes 1 min jooksul kuni juust on kenasti pruun. Aseta juust salati keskele. Serveeri kohe.
Valmis!!
\u00a0<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n
\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Grilljuust on laagerdamata toores juust, mida valmistati kitse, lamba v\u00f5i lehmapiimast juba rohkem kui 3000 aastat tagasi. Juustu valmistamiseks kasutatakse laapi, tekkinud kalgend maitsestatakse, seda pressitakse ja saadakse k\u00f5va, sageli kriuksuv juust, mille sulamistemperatuur on k\u00f5rge ja mida saab edukalt grillida v\u00f5i praadida. Ajalooline grilljuustu klassika on halloumi juust, mille variante valmistatakse Kreekas, K\u00fcprosel, Egiptuses, […]<\/p>\n","protected":false},"author":1,"featured_media":3130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[544],"tags":[435,627,112,339],"class_list":["post-3119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salatid","tag-cucumber","tag-grill-cheese","tag-majonees","tag-tomato","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\/3119","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=3119"}],"version-history":[{"count":104,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3119\/revisions"}],"predecessor-version":[{"id":3796,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3119\/revisions\/3796"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3130"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}