{"id":8234,"date":"2023-10-21T19:55:38","date_gmt":"2023-10-21T16:55:38","guid":{"rendered":"https:\/\/andrestover.com\/?p=8234"},"modified":"2023-10-21T19:55:38","modified_gmt":"2023-10-21T16:55:38","slug":"slow-cooked-fennel","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/slow-cooked-fennel\/","title":{"rendered":"Aeglaselt k\u00fcpsetatud fenkol"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Fenkol ehk apteegitill on v\u00e4ga levinud Itaalias. S\u00fcgisel kui fenkol on valmis, siis saab sellest teha paljusid erinevaid toite, seda saab kasutada salatites, hautistes, suppides. \u00dcks m\u00f5nus viis on valmistada Itaaliap\u00e4rast eelrooga k\u00fcpsetades fenkolit pikalt madalal temperatuuril rohkes oliivi\u00f5lis. Fenkoleid on saada enamikes supermarketites ning Itaalia toitusid m\u00fc\u00fcvates poodides ja m\u00fc\u00fcgikohtades. Aeglaselt k\u00fcpsetades muutub fenkol pehmeks, karamellistub veidi ja maitsele tuleb juurde p\u00e4hkline n\u00fcanss.<\/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\/10\/Fenkol_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8236\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_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: 2 tundi<br>Tase:lihtne<br>Kogus: Kahele v\u00f5i neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2-3 fenkolit, pealmine kiht eemaldatud ja l\u00f5igatud ristipidi pooleks<br>Umbes 75 ml hea kvaliteediga oliivi\u00f5li<br>2 spl balsami\u00e4\u00e4dikat<br>V\u00e4rskelt jahvatatud musta pipart ja meresoola maitsestamiseks<br>0,5 tl kuivatatud oreganot<\/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>Eemalda fenkoli v\u00e4limised kihid kui need on mustad ja koledad. Trimmi varreotsi ja eemalda kuivanud tipud.<\/li>\n\n\n\n<li>K\u00f5ika fenkolid pooleks, l\u00f5ika k\u00f5va juureosa veidi maha ja aseta l\u00f5ikekoht \u00fclespoole ahjupannile.<\/li>\n\n\n\n<li>Vala fenkolid \u00fcle oliivi\u00f5liga ning lisa balsami\u00e4\u00e4dikas.<\/li>\n\n\n\n<li>Raputa fenkolitele maitseained ning aseta praeahju 160 kraadi juurde umbes kaheks tunniks.<\/li>\n\n\n\n<li>K\u00fcpsetamise ajal t\u00f5sta aegajalt \u00f5li fenkolitele peale.<\/li>\n\n\n\n<li>Kui fenkolid on pehmed ja v\u00e4rv on muutunud kergelt pruunikaks, siis on toit valmis.<br>Serveeri soojalt v\u00f5i k\u00fclmalt eelroana.<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\/10\/Fenkol_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8235\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/10\/Fenkol_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8234\" data-postid=\"8234\" class=\"themify_builder_content themify_builder_content-8234 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Fenkol ehk apteegitill on v\u00e4ga levinud Itaalias. S\u00fcgisel kui fenkol on valmis, siis saab sellest teha paljusid erinevaid toite, seda saab kasutada salatites, hautistes, suppides. \u00dcks m\u00f5nus viis on valmistada Itaaliap\u00e4rast eelrooga k\u00fcpsetades fenkolit pikalt madalal temperatuuril rohkes oliivi\u00f5lis. Fenkoleid on saada enamikes supermarketites ning Itaalia toitusid m\u00fc\u00fcvates poodides ja m\u00fc\u00fcgikohtades. Aeglaselt k\u00fcpsetades muutub fenkol [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76,22],"tags":[26,35],"class_list":["post-8234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","category-taimetoidud","tag-fenkol","tag-itaalia","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\/8234","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=8234"}],"version-history":[{"count":36,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8234\/revisions"}],"predecessor-version":[{"id":8273,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8234\/revisions\/8273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8237"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}