{"id":461,"date":"2018-05-18T05:24:01","date_gmt":"2018-05-18T05:24:01","guid":{"rendered":"http:\/\/andrestover.com\/?p=461"},"modified":"2018-05-19T13:08:47","modified_gmt":"2018-05-19T13:08:47","slug":"proseccotarretis","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/proseccotarretis\/","title":{"rendered":"Proseccotarretis"},"content":{"rendered":"<p>Magustoit t\u00e4isealistele. Ma ei oska seda magustoitu klassifitseerida \u00fchegi maa ega paiga k\u00fclge. Kuna see on tehtud kasutades vedelikuna Itaalia proseccot, siis k\u00fcllap see Itaalia magustoit on. Suviste soojade ilmadega oleme seda teinud aiapidudel nautimiseks. Suvel on seda eriti hea teha, sest siis on saadaval parimad v\u00e4rsked marjad. See tarreti on valmistatud maasikasektorite ja kultuurmustikatega. Kindlasti sobivad h\u00e4sti mistahes suvised marjad \u2013 vaarikad, ilmselt ka s\u00f5strad.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-463\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-001_blog.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-001_blog.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-001_blog-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-001_blog-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-001_blog-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 15-20 min ettevalmistus, 1-2 tundi tardumine<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: kuus kuni kaheksa pokaali<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\n1 pudel head proseccot<br \/>\n500g k\u00fcpseid maasikaid<br \/>\n300g kultuurmustikaid<br \/>\n2 spl suhkrut<br \/>\n6 \u017eelatiinilehte<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. Sulatada \u017eelatiin madalal kuumusel umbes 50 ml vees. Ma ei ole vesivanni kasutanud, aga tuleb j\u00e4lgida, et see p\u00f5hja kinni ei j\u00e4\u00e4ks ja korralikult sulaks<br \/>\n2. L\u00f5igata maasikad sektoriteks ja t\u00f5sta koos mustikatega pokaalidesse<br \/>\n3. Valada prosecco kastrulisse v\u00f5i kaussi, lisada ettevaatlikult sulatatud \u017eelatiin. J\u00e4lgi, et ei tekiks palju vahtu \u2013 see tardub tarretise pinnale<br \/>\n3. T\u00f5sta kulbiga prosecco-\u017eelatiini segu pokaalidesse marjadele peale ja lase +4 kraadi juures k\u00fclmkapis tarduda.<br \/>\nValmis!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-464\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-006_blog2.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-006_blog2.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-006_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-006_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/05\/Proseccotarretis-006_blog2-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-461\" data-postid=\"461\" class=\"themify_builder_content themify_builder_content-461 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Magustoit t\u00e4isealistele. Ma ei oska seda magustoitu klassifitseerida \u00fchegi maa ega paiga k\u00fclge. Kuna see on tehtud kasutades vedelikuna Itaalia proseccot, siis k\u00fcllap see Itaalia magustoit on. Suviste soojade ilmadega oleme seda teinud aiapidudel nautimiseks. Suvel on seda eriti hea teha, sest siis on saadaval parimad v\u00e4rsked marjad. See tarreti on valmistatud maasikasektorite ja kultuurmustikatega. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[129,128],"class_list":["post-461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magustoidud","tag-tarretis","tag-prosecco","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\/461","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=461"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/461\/revisions"}],"predecessor-version":[{"id":4738,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/461\/revisions\/4738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/462"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}