{"id":587,"date":"2018-06-26T21:49:04","date_gmt":"2018-06-26T18:49:04","guid":{"rendered":"http:\/\/andrestover.com\/?p=587"},"modified":"2019-04-07T10:40:44","modified_gmt":"2019-04-07T07:40:44","slug":"chimichurri-kaste","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chimichurri-kaste\/","title":{"rendered":"Chimichurri kaste"},"content":{"rendered":"<p>Chimichurri on Kesk ja L\u00f5una Ameerikas levinud kaste grillitud liha ja aedvilja juurde. Chimichurri kaste on toodud L\u00f5una Amerikasse Baski sisser\u00e4ndajate poolt, kes asusid elama Argentiinasse 19 sajandil. Kaste ise on v\u00e4rske, t\u00e4is \u00fcrte ja v\u00e4rsket t\u0161illit. Seda kastet tehakse kahte sorti, rohelist ja punast chimichurrit. Siin postitatud kaste on roheline variant, mille me valmistasime \u00fchel soojal n\u00e4dalavahetusel kui mulle tuli p\u00e4he valmistada Argentiinap\u00e4rast toitu. Argentiinas s\u00fc\u00fcakse palju liha, seet\u00f5ttu valmistasin kahte sorti liha, sea- ja loomaliha, samuti grillisin maisi, mida m\u00fc\u00fcakse supermarketites vaakumpakendites ja millest saab grillil ja maitsestatuma hea k\u00f5rvalroog, natuke \u00f5li v\u00f5i v\u00f5id ja meresoola&#8230; Samuti valmistasin lihtsa salati k\u00fcpsetest tomatitest, sibulast, oliivi\u00f5list ja mustast piprast.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-589\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog1.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog1.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog1-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 15 min<\/span><br \/>\n<span style=\"color: #ff0000;\">Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\">Kogus: 500 ml<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br \/>\nKaks suurt peot\u00e4it hakitud siledalehelist peterselli<br \/>\nKaks suurt peot\u00e4it hakitud v\u00e4rsket oreganot<br \/>\n200ml oliivi\u00f5li<br \/>\n1 v\u00e4ike peenekshakitud mugulsibul<br \/>\n3 keskmist peneks hakitud k\u00fc\u00fcslauguk\u00fc\u00fcnt<br \/>\n1 hakitud, ilma seemneteta punast t\u0161illit<br \/>\n2 suure sidruni v\u00e4rskeltpressitud mahl<br \/>\nSoola ja musta pipart<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-590\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog2.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog2.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog2-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br \/>\n1. Haki koostisosad, pigista sidrunitest v\u00e4lja mahl<br \/>\n2. Sega oliivi\u00f5li ja sidrunimhl, lisa hakitud \u00fcrdid, k\u00fc\u00fcslauk ja t\u0161illi<br \/>\n3. Maitsesta soola ja musta pipraga<br \/>\nServeeri grillitud liha v\u00f5i aedvilja juurde.<br \/>\nValmis!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-591\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog3.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog3.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Chimichurri_blog3-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-587\" data-postid=\"587\" class=\"themify_builder_content themify_builder_content-587 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Chimichurri on Kesk ja L\u00f5una Ameerikas levinud kaste grillitud liha ja aedvilja juurde. Chimichurri kaste on toodud L\u00f5una Amerikasse Baski sisser\u00e4ndajate poolt, kes asusid elama Argentiinasse 19 sajandil. Kaste ise on v\u00e4rske, t\u00e4is \u00fcrte ja v\u00e4rsket t\u0161illit. Seda kastet tehakse kahte sorti, rohelist ja punast chimichurrit. Siin postitatud kaste on roheline variant, mille me valmistasime [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,324],"tags":[274,48,276,275],"class_list":["post-587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-kastmed","tag-argentiina","tag-tsilli","tag-oliivioli","tag-oregano","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\/587","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=587"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/587\/revisions"}],"predecessor-version":[{"id":945,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/587\/revisions\/945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}