{"id":9332,"date":"2024-05-04T19:13:15","date_gmt":"2024-05-04T16:13:15","guid":{"rendered":"https:\/\/andrestover.com\/?p=9332"},"modified":"2024-05-04T19:13:16","modified_gmt":"2024-05-04T16:13:16","slug":"blanquette-de-veau","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/blanquette-de-veau\/","title":{"rendered":"Blanquette de Veau"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Blanquette de Veau on klassikaline Prantsuse k\u00f6\u00f6gi retsept. Alguse sai see roog millalgi 18 sajandil. Seda valmistatakse erineval viisik ja kasutatakse valmistamisek ka erinevaid aedvilju ning seeni. \u00dcldine selle toidu idee on leemes pikalt hautatud vasikaliha, mille valmimisel valmistatakse liha hautamisvedelikust, koorest, jahust ja munakollastest kena valge kaste.<br>Valmistasin seda rooga niimoodi, et toidule maitset andsid sibul, varsseller, loorber, natuke muskaatp\u00e4hklit, t\u00fc\u00fcmian ning v\u00e4ike kogus nelki. Nii nagu k\u00f5ikide Prantsuse k\u00f6\u00f6gi klassiklaiste roogadega, tuleb hea tulemuse saamiseks veidi vaeva n\u00e4ha ja aega kulutada, aga tulemus kindlasti v\u00e4\u00e4rib seda.<\/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\/2024\/05\/Veal-Blanquette_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9336\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_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: umbes 2.5 tundi<br>Tase: Keskmine<br>Kogus: Neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Umbes 700 g ilma kontideta vasikaliha, kas kaela v\u00f5i rinnat\u00fckki.<br>1 varsselleri vars l\u00f5igatuna juppideks<br>Umbes 200 g noori porgandeid l\u00f5igatuna pooleks<br>1 keskmine sibul l\u00f5igatuna sektoriteks<br>Umbes 20 konserveeritud p\u00e4rlsibulat<br>Umbes 20-25 v\u00e4ikest \u0161ampinjoni<br>50 g v\u00f5id \u0161ampinjonide praadimiseks<br>1,5 spl jahu<br>200 ml vahukoort<br>1\/5 riivitud muskaatp\u00e4hklit<br>Kaks-kolm oksa t\u00fc\u00fcmiani<br>2 loorberilehte<br>1 nelk<br>2 munakollast<br>Peot\u00e4is hakitud peterselli<br>Pruunistamiseks paar spl toidu\u00f5li<br>Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serveerimiseks basmati riisi v\u00f5i ahjukartuleid<\/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>L\u00f5ika liha 2-3 cm suurusteks t\u00fckkideks ning pruunista kergelt paksup\u00f5hjalises haudepannis.<\/li>\n\n\n\n<li>Samal ajal l\u00f5ika valmis sibul, varsseller, porgandid. Lisa aedvili toidule ja pruunista paar minutit koos lihaga.<\/li>\n\n\n\n<li>Lisa kruusit\u00e4is vett ja lase keema t\u00f5usta. Maitsesta meresoola ja mjsta pipraga, lisa loorberilehed ja nelk. Alanda temperatuur madalaks ning hauta liha pikka aega, v\u00e4hemalt 1,5 tundi.<\/li>\n\n\n\n<li>Kui liha on umbes 30 minutit haudunud, siis lisa p\u00e4rlsibulad ja peeneks hakitud petersell.<\/li>\n\n\n\n<li>J\u00e4tka hautamist kuni liha on pehme.<\/li>\n\n\n\n<li>T\u00f5sta liha, porgandid ja p\u00e4rlsibulad teisele taldrikule. Vala vedelik l\u00e4bi s\u00f5ela v\u00f5i t\u00f5sta vahukulbi abil varsselleri t\u00fckid ja sibulat\u00fckid kastmest v\u00e4lja ning viska \u00e4ra.<\/li>\n\n\n\n<li>Lahusta jahu vahukoores ning lisa sinna munakollased.<\/li>\n\n\n\n<li>Vala lihaleem pannile tagasi ning t\u00f5sta pliidi kuumus keskmiseks. Lisa vahukoore, jahu ja muna segu pidevalt segades lihaleemele. Kui see kergelt keema t\u00f5useb, siis on kaste valmis. Riivi kastmesse natuke muskaatp\u00e4hklit.<\/li>\n\n\n\n<li>Kui kaste peaks tulema liiga paks, siis v\u00f5ib natuke vett lisada.<\/li>\n\n\n\n<li>Prae 50g v\u00f5is kiiresti k\u00f5rgel kuumusel seeni. See v\u00f5tab aega paar minutit.<\/li>\n\n\n\n<li>T\u00f5sta liha, porgandid, p\u00e4rlsibulad kastmesse, lisa seened.<br>Raputa toidule hakitud peterselli ning serveeri basmati riisi v\u00f5i ahjukartulitega<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\/2024\/05\/Veal-Blanquette_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9335\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Veal-Blanquette_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9332\" data-postid=\"9332\" class=\"themify_builder_content themify_builder_content-9332 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Blanquette de Veau on klassikaline Prantsuse k\u00f6\u00f6gi retsept. Alguse sai see roog millalgi 18 sajandil. Seda valmistatakse erineval viisik ja kasutatakse valmistamisek ka erinevaid aedvilju ning seeni. \u00dcldine selle toidu idee on leemes pikalt hautatud vasikaliha, mille valmimisel valmistatakse liha hautamisvedelikust, koorest, jahust ja munakollastest kena valge kaste.Valmistasin seda rooga niimoodi, et toidule maitset andsid [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[356,359,518,365,762,574],"class_list":["post-9332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-porgand","tag-celery","tag-champignons","tag-french","tag-veal","tag-carrot","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\/9332","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=9332"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9332\/revisions"}],"predecessor-version":[{"id":9357,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9332\/revisions\/9357"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}