{"id":3778,"date":"2022-07-04T22:17:04","date_gmt":"2022-07-04T19:17:04","guid":{"rendered":"http:\/\/andrestover.com\/?p=3778"},"modified":"2023-02-07T19:13:50","modified_gmt":"2023-02-07T17:13:50","slug":"clafoutis","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/clafoutis\/","title":{"rendered":"Clafoutis"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tegemist on sisuliselt ahjupannkoogiga. Vana, klassikaline Prantsuse magustoit riigi edelaosast Limousini regioonist, kus seda valmistatakse regioonile omastest mustadest kirssidest. See ei ole selge, millal seda toitu valmistama hakati, arvatavasti millalgi 18 sajandialguses. Traditsiooniliselt s\u00fc\u00fcakse seda toasoojalt, raputades selle enne s\u00f6\u00f6mist \u00fcle tuhksuhkruga, vahel s\u00fc\u00fcakse seda magustoitu j\u00e4\u00e4tise v\u00f5i vahukoorega.<br>Valmistasin Clafoutist retsepti j\u00e4rgi, mis on avaldatud Larousse retseptikogus. Valmistasin Clafoutist quichevormis ja praepannil, aga seda v\u00f5ib valmistada ka tavalise lahtik\u00e4iva koogivormiga.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-3783\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 45-60 minutit<br>Tase: lihtne<br>Kogus: 1-2 kooki s\u00f5ltuvalt vormi suurusest. 24 cm vormiga saab sellest kogusest kaks kooki.<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>500 g kirsse, kivid eemaldatud<br>100 g suhkrut<br>125 g nisujahu<br>N\u00e4put\u00e4is meresoola<br>3 muna<br>300 ml piima<br>Natuke v\u00f5id vormi m\u00e4\u00e4rimiseks<br>Serveerimiseks tuhksuhkrut, j\u00e4\u00e4tist v\u00f5i vahukoort.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Sea ahi 180 kraadi C juurde. M\u00e4\u00e4ri sobiva suurusega ahjuvorm v\u00f5iga.<\/li><li>Eemalda kirssidel kivid ja sea vormi p\u00f5hja. Kirsside hulk s\u00f5ltub suures osas maitsest, need v\u00f5iksid olla kindlasti \u00fche kihina.<\/li><li>Sega jahu, piim, sool, suhkur ja munad \u00fchtlaseks vedelaks taignaks. T\u00f5epoolest, taignasse ei l\u00e4he ei v\u00f5id ega k\u00fcpsetuspulbrit.<\/li><li>Vala tainas kirssidele peale nii, et kirsside \u00fclemine ots j\u00e4\u00e4b taignast v\u00e4lja.<\/li><li>K\u00fcpseta 30-40 minutit kuni Clafoutis on kuldpruun.<\/li><li>Jahuta toatemperatuurini, serveeri tuhksuhkru ning j\u00e4\u00e4tise v\u00f5i vahukoorega.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-3784\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/07\/Clafoutis_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-3778\" data-postid=\"3778\" class=\"themify_builder_content themify_builder_content-3778 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tegemist on sisuliselt ahjupannkoogiga. Vana, klassikaline Prantsuse magustoit riigi edelaosast Limousini regioonist, kus seda valmistatakse regioonile omastest mustadest kirssidest. See ei ole selge, millal seda toitu valmistama hakati, arvatavasti millalgi 18 sajandialguses. Traditsiooniliselt s\u00fc\u00fcakse seda toasoojalt, raputades selle enne s\u00f6\u00f6mist \u00fcle tuhksuhkruga, vahel s\u00fc\u00fcakse seda magustoitu j\u00e4\u00e4tise v\u00f5i vahukoorega.Valmistasin Clafoutist retsepti j\u00e4rgi, mis on avaldatud [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,705],"tags":[438,365],"class_list":["post-3778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-sweet-pies","tag-cherry","tag-french","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\/3778","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=3778"}],"version-history":[{"count":15,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3778\/revisions"}],"predecessor-version":[{"id":6018,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3778\/revisions\/6018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3785"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}