{"id":7538,"date":"2023-08-06T09:26:14","date_gmt":"2023-08-06T06:26:14","guid":{"rendered":"http:\/\/andrestover.com\/?p=7538"},"modified":"2023-08-07T13:03:08","modified_gmt":"2023-08-07T10:03:08","slug":"hasselback-potatoes","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/hasselback-potatoes\/","title":{"rendered":"Hasselback\u2019i kartulid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Nendest kartulitest kirjutatakse igasugustes allikates, et selle toidu leiutas Stockholmis asuva Hasselbackeni restorani kokk Leif Elisson 1953 aastal. Samas on v\u00f5imalik leida ka allikaid, kes selles kahtlevad ja kus viidatakse oluliselt varasemale ajale, mil sarnaseid kartuleid valmistati. Igal juhul on tegemist v\u00e4ga m\u00f5nusa kartuliroaga, mis maitseb h\u00e4sti ja n\u00e4ef efektne v\u00e4lja mistahes roa juures.<\/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\/2023\/08\/Hasselbachi-kartulid_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7540\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_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\">Valmistamise aeg: 1 tund 30 minutit<br>Tase: mitte liiga keerukas<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Neli keskmisest veidi suuremat pikliku kujuga kartulit koos koorega<br>Paar spl oliivi\u00f5li<br>50 g v\u00f5id<br>Meresoola ja musta pipart maitsestamiseks<br>Soovi korral erinevaid \u00fcrte (rosmariini, t\u00fc\u00fcmiani, oreganot) maitsestamiseks<\/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\">\n<li>Pese kartulid h\u00e4sti hoolikalt puhtaks.<\/li>\n\n\n\n<li>Aseta kartul l\u00f5ikelauale ning selle ette teine, umbes 1 cm k\u00f5rgume l\u00f5ikelaud, mille \u00fclesanne on takistada kartuli l\u00f5ikamisel noa edasi liikumist ja kartuli pooleks l\u00f5ikamist.<\/li>\n\n\n\n<li>K\u00f5ika terava noaga kartulile ristipidi umbes 2-3 mm tagant s\u00fcgavad l\u00f5iked sisse kuni abistava l\u00f5ikelaua pinnani. J\u00e4gi, et sa kartuleid p\u00e4ris pooleks ei l\u00f5ika, mis ei tee toidule midagi, aga kartulid ei n\u00e4e siis nii ilusad v\u00e4lja.<\/li>\n\n\n\n<li>L\u00f5ika sedasi valmis k\u00f5ik kartulid.<\/li>\n\n\n\n<li>Aseta kartulid ahjuvormi v\u00f5i ahjupannile, vala \u00fcle oliivi\u00f5liga, raputa \u00fcle soolaga ja natukese musta pipraga.<\/li>\n\n\n\n<li>Aseta kartulid praeahju ja keera kuumus maksimumi (250 kuni 300 kraadi).<\/li>\n\n\n\n<li>K\u00fcpseta kartuleid umbes 30-45 minutit.<\/li>\n\n\n\n<li>T\u00f5sta umbes iga 20 minuti tagant pann ahjust v\u00e4lja ja pintselda kartuleid pannil oleva \u00f5liga.<\/li>\n\n\n\n<li>Kui kartulid on muutumas kergelt pehmeks, siis maitsesta neid veelkord soolaga, aseta iga kartuli pinnale t\u00fckike v\u00f5id ja k\u00fcpseta veel umbes 30 minutit kuni kartulid muutuvad kergelt kr\u00f5bedaks ja on v\u00e4ga pehmed. Paar korda selle aja jooksul pintselda kartuleid pannil oleva \u00f5li-v\u00f5i seguga. Umbes 10 minutit enne k\u00fcpsetamise l\u00f5ppu haki soovitud \u00fcrdid peeneks. V\u00f5id kasutada rosmariini, oreganot, t\u00fc\u00fcmiani v\u00f5i nende segu. Puista \u00fcrdid kartulitele ja k\u00fcpseta l\u00f5puni.<\/li>\n\n\n\n<li>T\u00f5sta kartulid ettevaatlikult taldrikule pearoa k\u00f5rvale ja serveeri.<br>Valmis!!<\/li>\n<\/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\/2023\/08\/Hasselbachi-kartulid_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-7541\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/08\/Hasselbachi-kartulid_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-7538\" data-postid=\"7538\" class=\"themify_builder_content themify_builder_content-7538 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Nendest kartulitest kirjutatakse igasugustes allikates, et selle toidu leiutas Stockholmis asuva Hasselbackeni restorani kokk Leif Elisson 1953 aastal. Samas on v\u00f5imalik leida ka allikaid, kes selles kahtlevad ja kus viidatakse oluliselt varasemale ajale, mil sarnaseid kartuleid valmistati. Igal juhul on tegemist v\u00e4ga m\u00f5nusa kartuliroaga, mis maitseb h\u00e4sti ja n\u00e4ef efektne v\u00e4lja mistahes roa juures. Valmistamise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7539,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[346,551],"class_list":["post-7538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-potato","tag-sweden","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\/7538","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=7538"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7538\/revisions"}],"predecessor-version":[{"id":7587,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7538\/revisions\/7587"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7539"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}