{"id":4629,"date":"2016-01-20T13:09:56","date_gmt":"2016-01-20T13:09:56","guid":{"rendered":"http:\/\/dkis.si\/?p=4629"},"modified":"2023-05-18T11:59:20","modified_gmt":"2023-05-18T11:59:20","slug":"stedljiva-zima","status":"publish","type":"post","link":"https:\/\/dkis.si\/sr\/stedljiva-zima\/","title":{"rendered":"\u0160tedljiva zima"},"content":{"rendered":"

Bananin hleb<\/strong><\/p>\n

\"Banana
Bananin hleb<\/figcaption><\/figure>\n

– 2 velike veoma zrele banane<\/span><\/span><\/p>\n

– 2 velike zrele banane<\/span><\/span><\/p>\n

– 300 gr o\u0161trog bra\u0161na<\/span><\/span><\/p>\n

– 3 jajeta<\/span><\/span><\/p>\n

– 50 gr butera<\/span><\/span><\/p>\n

– sok od pola limuna<\/span><\/span><\/p>\n

– \u010da\u0161a mleka ili jogurta<\/span><\/span><\/p>\n

– kesica pra\u0161ka za pe\u010denje<\/span><\/span><\/p>\n

– 100 gr sme\u0111eg \u0161e\u0107era<\/span><\/span><\/p>\n

– so <\/span><\/span><\/p>\n

Ovo je slatki hleb sa juga SAD. Od veoma zrelih banana napravite vilju\u0161kom krem sa sokom od limuna i pustite sa strane. Zrele banane isecite na tanje kolutove. Pome\u0161ajte bra\u0161no, pra\u0161ak za pecivo i mrvu soli i pustite sa strane. Umutite penasto buter i \u0161e\u0107er, dodajte jaje, jedno po jedno, dobro ume\u0161ajte svako. Dodajte mleko ili jogurt, i krem od banana. Ume\u0161ajte bra\u0161no. Kada je masa jednoli\u010dna, dodajte banane ise\u010dene na kolutove. Stavite u modlu, prethodno nama\u0161\u0107enu i posutu bra\u0161nom, ili silikonsku, i pecite 45 min na 180C. Idealan je i kao slatki\u0161 i kao hleb za doru\u010dak, posebno sa buterom i medom.<\/span><\/span><\/p>\n

Ka\u010dapuri \u2013 gruzijska pita sa sirom<\/strong><\/p>\n

\"Ka\u010dapuri
Ka\u010dapuri \u2013 gruzijska pita sa sirom<\/figcaption><\/figure>\n

– 300 gr. o\u0161trog bra\u0161na<\/p>\n

– 50 gr. butera<\/p>\n

– 1 jaje<\/p>\n

– 150 gr. meke fete<\/p>\n

– ka\u0161ika maslinovog ulja<\/p>\n

– kesica suvog kvasca<\/p>\n

– so, malo \u0161e\u0107era<\/p>\n

Umesite testo sa kvascem rastopljenim u toploj vodi sa malo \u0161e\u0107era \u2013 treba\u0107e jo\u0161 malo tople vode -, solju, uljem, jajetom i polovinom butera. Ostavite da se di\u017ee pokriveno 2-3 sata, svakog sata pritisnite testo. Razvucite testo oklagijom, stavite u centar sir, pokrijte krajevima testa i razvucite \u0161to je tanje mogu\u0107no a da sir ne iza\u0111e, zasecite pitu na kri\u0161ke. Stavite u rernu na papir za pe\u010denje, pecite na 180 C 12 min, prelijte buterom, pecite jo\u0161 5 min.<\/p>\n

Slu\u017eite toplo!<\/p>\n

Fondi (fondue)<\/strong><\/p>\n

\"Fondi
Fondi (fondue)<\/figcaption><\/figure>\n

– 800 gr. sira, grojera, edamca i malo kamambera bez kore<\/p>\n

– \u010da\u0161ica rakije<\/p>\n

– vinska \u010da\u0161a belog vina<\/p>\n

– 2 \u010desna belog luka<\/p>\n

– 1-2 kg. hleba ise\u010denog na zalogaje<\/p>\n

\"Re\u0161o
Re\u0161o za fondi<\/figcaption><\/figure>\n

Za fondi nije potrebna fensi oprema: kerami\u010dka posuda koja ide na vatru, re\u0161o sa jednom \u010dajnom sve\u0107om, vilju\u0161ke sa dugim ru\u010dkama.<\/p>\n

Izribati na krupno sve sireve. Namazati posudu iznutra polovinama belog luka. Staviti na vatru na \u0161tednjak, ume\u0161ati sireve da se istope, dodati vino i rakiju. Preneti na re\u0161o na sto, gde svi uma\u010du komade hleba u istopljeni sir.<\/p>\n

Uz fondi idu salate, isto belo vino, i po volji nase\u010deno meso, kobasice i sl. \u0160vajcarci smatraju da se uz fondi ne sme piti voda.<\/p>\n

\u0106ure\u0107i kari<\/strong><\/p>\n

\"\u0106ure\u0107i
\u0106ure\u0107i kari<\/figcaption><\/figure>\n

– 500 kg \u0107ure\u0107eg mesa, najbolje belog<\/p>\n

– 1 patlid\u017ean<\/p>\n

– 3 krompira<\/p>\n

– 2 \u0161argarepe<\/p>\n

– 1 praziluk<\/p>\n

– 1 ljuta papri\u010dica<\/p>\n

– 2 cm. korena \u0107umbira<\/p>\n

– 1 glavica crvenog luka<\/p>\n

– 4 \u010desna belog luka<\/p>\n

– 1 konzerva paradajza pelata<\/p>\n

– 100 gr. smrznutog gra\u0161ka, i\/ili malo spana\u0107a<\/p>\n

– 3 supene ka\u0161ike paste za zeleni kari<\/p>\n

– \u00bc l kokosovog mleka<\/p>\n

– so<\/p>\n

– maslinovo ulje, ili istopljeni pro\u010di\u0161\u0107eni buter (gi)<\/p>\n

Ise\u0107i meso na kocke, propr\u017eiti na masno\u0107i po izboru. Izvaditi meso, u masno\u0107u staviti iseckanu ljutu papri\u010dicu, \u0107umbir i beli luk zajedno; zatim dodati iseckano povr\u0107e \u2013 luk, patlid\u017ean, \u0161argarepe, krompir, meso i zatim praziluk. Ume\u0161ati kari pastu (prethodni recept). Na sve sipati pelat sa sokom i vodu. Posoliti, pustiti da se kr\u010dka pola sata do 45 min. Dodati smrznuti gra\u0161ak i\/ili sve\u017e spana\u0107, konzervu kokosovog mleka. Slu\u017eiti sa kuvanim basmati pirin\u010dem.<\/p>\n

Slatko od pomorand\u017ee<\/strong><\/p>\n

\n

\"slatko<\/p>\n

    Slatko od pomorand\u017ee<\/ul>\n<\/div>\n

    – pomorand\u017ee iz vina od pomorand\u017ee<\/p>\n

    – ista te\u017eina \u0161e\u0107era koji \u017eelira, 1:1<\/p>\n

    Se\u0107ate se pomorand\u017ei sa kojima se pravi vino iz pomorand\u017ei? Posle tri i po nedelje, izvade se pomorand\u017ee, da bi se vino procedilo. Pomorand\u017ee izmiksirati i prokuvati sa \u0161e\u0107erom, ne vi\u0161e od 5. min. Odmah napuniti teglice. Mirisno zimsko slatko!<\/p>\n

    Svetlana Slap\u0161ak<\/p>\n","protected":false},"excerpt":{"rendered":"

    Nakon prazni\u010dnih, \u0161tedljivi recepti: bananin hleb, ka\u010dapuri, fondi, \u0107ure\u0107i kari, slatko od pomarand\u017ee<\/p>\n","protected":false},"author":2,"featured_media":4631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[3,58,65],"tags":[],"class_list":["post-4629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-columns","category-news","category-journal"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"sr","enabled_languages":["sl","sr","en"],"languages":{"sl":{"title":true,"content":true,"excerpt":true},"sr":{"title":false,"content":false,"excerpt":false},"en":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/posts\/4629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/comments?post=4629"}],"version-history":[{"count":1,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/posts\/4629\/revisions"}],"predecessor-version":[{"id":10111,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/posts\/4629\/revisions\/10111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/media\/4631"}],"wp:attachment":[{"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/media?parent=4629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/categories?post=4629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dkis.si\/sr\/wp-json\/wp\/v2\/tags?post=4629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}