{"id":6501,"date":"2023-04-03T22:30:48","date_gmt":"2023-04-03T19:30:48","guid":{"rendered":"http:\/\/andrestover.com\/?p=6501"},"modified":"2023-04-03T22:30:51","modified_gmt":"2023-04-03T19:30:51","slug":"roasted-chicken-with-mushrooms-in-a-white-wine-sauce-with-mint-asparagus","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/roasted-chicken-with-mushrooms-in-a-white-wine-sauce-with-mint-asparagus\/","title":{"rendered":"R\u00f6stitud kana \u0161ampinjonidega valge veini kastmes piparm\u00fcndise spargliga"},"content":{"rendered":"\n

Kerge ja lihtne roog. V\u00e4rske t\u00fc\u00fcmianiga maitsestatud kana, \u0161ampinjonid ja piparm\u00fcndine spargel kuiva valge veini kastmes annavad kokku m\u00f5nusa maitseelamuse. Valmista kana kiiresti v\u00e4ga k\u00f5rgel kuumusel, siis see pruunistub kenasti ja ei muutu kuivaks.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamisaeg: umbes 45 minutit kuni 1 tund
Tase: Lihtne
Kogus: kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Neli seljata kanakintsu
8-10 v\u00e4rsket sparglit
Umbes 200 g \u0161ampinjone
75 ml kuiva valget veini
Kimbuke v\u00e4rsket t\u00fc\u00fcmiani peeneks hakitult
Kimbuke piparm\u00fcndi lehti peeneks hakitult
Meresoola ja musta pipart maitsestamiseks
2-3 spl oliivi\u00f5li praadimiseks
1 spl sojakastet seente pruunistamiseks<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. Maitsesta kanat\u00fckke soola ja pipraga ning aseta need pannile, mida saab praeahju panna<\/li>
  2. Sea ahju temperatuur maksimaalseks, 250 kuni 300 kraadi ja aseta pann koos kanaga ahju. Kui ahju temperatuur on saavutanud maksimumi oota umbes 10 minutit ja hakka \u0161ampinjone praadima.<\/li>
  3. Prae \u0161ampnjonid eraldi pannil, mitte \u00e4ra aseta neid kanaga koos ahju, seal nad kuivavad \u00e4ra, t\u00f5mbuvad krimpsu ja pole maitsvad.<\/li>
  4. Vala \u0161ampinjonid paari spl \u00f5liga kuumale pannile ning prae umbes 5 min, seej\u00e4rel lisa 1 spl sojakastet ja sega kuni kaste aurustub ja seened on kenasti pruunid.<\/li>
  5. Lisa seentele 75 ml valget veini, lase keema ja vala kanat\u00fckkidele juurde. Lase kanal ja seentel valge veini kastmes haududa umbes 15 minutit hoides ahju endiselt k\u00f5rgel kuumusel.<\/li>
  6. Samal ajal valmista sparglid, selleks l\u00f5ika j\u00e4medamad varreosad \u00e4ra umbes 5-7 cm ning aseta sparglid oliivi\u00f5liga kuumale pannile. Prae umbes 5 minutit, sega aegajalt. Haki piparm\u00fcndilehti peeneks ja kui sparglid on valmis, l\u00fclita ahi v\u00e4lja ja raputa sparglile juurde hakitud piparm\u00fcnt.<\/li>
  7. Serveeri koheselt, garneeri toitu t\u00fc\u00fcmianioksaga.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Kerge ja lihtne roog. V\u00e4rske t\u00fc\u00fcmianiga maitsestatud kana, \u0161ampinjonid ja piparm\u00fcndine spargel kuiva valge veini kastmes annavad kokku m\u00f5nusa maitseelamuse. Valmista kana kiiresti v\u00e4ga k\u00f5rgel kuumusel, siis see pruunistub kenasti ja ei muutu kuivaks. Valmistamisaeg: umbes 45 minutit kuni 1 tundTase: LihtneKogus: kahele Koostisosad:Neli seljata kanakintsu8-10 v\u00e4rsket sparglitUmbes 200 g \u0161ampinjone75 ml kuiva valget veiniKimbuke […]<\/p>\n","protected":false},"author":1,"featured_media":6504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319],"tags":[585,518,42,390,624],"class_list":["post-6501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","tag-asparagus","tag-champignons","tag-kana","tag-peppermint","tag-white-wine","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\/6501","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=6501"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6501\/revisions"}],"predecessor-version":[{"id":6526,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6501\/revisions\/6526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6504"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}