{"id":8795,"date":"2023-12-30T22:10:32","date_gmt":"2023-12-30T20:10:32","guid":{"rendered":"https:\/\/andrestover.com\/?p=8795"},"modified":"2023-12-30T22:10:32","modified_gmt":"2023-12-30T20:10:32","slug":"long-roasted-goose-leg","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/long-roasted-goose-leg\/","title":{"rendered":"Pikalt k\u00fcpsetataud hanekoib"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kalkun, hani ja part on kodulinnud, kelle liha valmistades oleks hea seda k\u00fcpsetada pikalt madalal temperatuuril. Supermarketis oli saadaval soodsa hinnaga hanekoivad, mis lausa kutsusid neid valmistama. K\u00fcpsetasin hanekoiba umbes 3 tundi 150 kraadi C juures ning tulemuseks oli pehme, mahlane liha, mis maitses h\u00e4sti, eriti sinna juurde tehtud aedviljap\u00fcreega.<\/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\/12\/Hanekoib_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-8798\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_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: 3,5 tundi<br>Tase: lihtne<br>Kogus: Kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kaks hanekoiba<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Aedviljap\u00fcree jaoks:<\/em><br>250 g brokkolit<br>200 g porrulauku<br>1 suurem kartul<br>100 ml vahukoort<br>1 suur spl merevaigu juustu<br>Oliivi\u00f5li garneerimiseks<br>Salatilehti garneerimiseks<\/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>Trimmi hanekoibi sedasi, et eemalda selle servas olev rasv. Hoia see alles ja kasuta k\u00fcpsetamise juures.<\/li>\n\n\n\n<li>H\u00f5\u00f5ru hanekoibi meresoola ja musta pipraga, aseta pannile. T\u00f5sta lihale juurde eemaldatud rasv ning aseta pann praeahju 150 kraadi C juurde.<\/li>\n\n\n\n<li>K\u00fcpseta umbes 3 tundi. Peale esimest tundi kata pann fooliumiga, et liha ei kuivaks ning eemalda foolium alles viimaseks 15 minutiks.<\/li>\n\n\n\n<li>Valmista samal ajal p\u00fcree. Sel korral otsustasin teha p\u00fcree, mis koosnes brokkolist, porrulaugust ja kartulit. Keeda neid aedvilju soolaga maitsestatud vees kuni kartul on peaaegu pehme.<\/li>\n\n\n\n<li>Vala aedviljade keeduvesi \u00e4ra, lisa vahukoor ja Merevaigu juust. P\u00fcreesta k\u00f5ik saumiksriga. Maitsesta musta pipraga ja vajasusel soolaga<\/li>\n\n\n\n<li>Serveeri p\u00fcreed koos m\u00f5ne salatilehega ja s\u00e4ti p\u00fcree k\u00f5rvale hanekoib.<br>Hane k\u00fcpsetamisest \u00fcle j\u00e4\u00e4v rasv hoia alles ja kasuta edaspidi nt ahjukartulite tegemisel.<br>Serveeri koheselt.<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\/12\/Hanekoib_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-8796\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/12\/Hanekoib_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-8795\" data-postid=\"8795\" class=\"themify_builder_content themify_builder_content-8795 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kalkun, hani ja part on kodulinnud, kelle liha valmistades oleks hea seda k\u00fcpsetada pikalt madalal temperatuuril. Supermarketis oli saadaval soodsa hinnaga hanekoivad, mis lausa kutsusid neid valmistama. K\u00fcpsetasin hanekoiba umbes 3 tundi 150 kraadi C juures ning tulemuseks oli pehme, mahlane liha, mis maitses h\u00e4sti, eriti sinna juurde tehtud aedviljap\u00fcreega. Valmistamise aeg: 3,5 tundiTase: lihtneKogus: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319],"tags":[620],"class_list":["post-8795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","tag-goose","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\/8795","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=8795"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8795\/revisions"}],"predecessor-version":[{"id":8818,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/8795\/revisions\/8818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/8797"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=8795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=8795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=8795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}