{"id":10343,"date":"2016-06-22T15:29:21","date_gmt":"2016-06-22T12:29:21","guid":{"rendered":"http:\/\/spomag-lv.localhost\/?p=10343"},"modified":"2016-07-11T18:02:29","modified_gmt":"2016-07-11T15:02:29","slug":"vasaras-vidus-junijs","status":"publish","type":"post","link":"https:\/\/sportland.lv\/magazine\/vasaras-vidus-junijs\/","title":{"rendered":"Vasaras vidus – j\u016bnijs!"},"content":{"rendered":"

Viegli mazs\u0101l\u012bta forele ar pani\u0146u m\u0113rci un Iecavas sal\u0101tu lap\u0101m un rudzu maizi<\/strong><\/h4>\n
\"Foto:
Foto: Kristaps Bardzi\u0146\u0161<\/figcaption><\/figure>\n

 <\/p>\n

4 porcijas<\/strong><\/p>\n

    \n
  • 2 gab. foreles – izfil\u0113tas un izrautas asakas. Foreles filejas liek 3% s\u0101ls \u016bden\u012b, ledusskap\u012b.<\/li>\n
  • 1litrs \u016bdens<\/li>\n
  • 30 gr. s\u0101ls<\/li>\n<\/ul>\n

    Lai fileja past\u0101v 4 stundas, lai sako\u017eas un k\u013cust stingr\u0101ka.<\/p>\n

      \n
    • Rudzu maize “Liepkalnu” 2 \u0161\u0137\u0113les, bez garozas<\/li>\n
    • 1 gab. smalki griezts\u00a0s\u012bpols, kubi\u0146os<\/li>\n
    • 2 \u0113dk. grauzd\u0113tas saulespu\u0137u s\u0113klas<\/li>\n<\/ul>\n

      Rudzu maizi sagrie\u017e smalki un viegli apgrauzd\u0113. Blender\u012b viegli uzsmalcina l\u012bdz saulesp\u016b\u0137u s\u0113klu izm\u0113ram. Pievieno mazliet ol\u012bve\u013c\u013cu mitrumam un s\u0101li p\u0113c gar\u0161as, saulespu\u0137u s\u0113klas, s\u012bpolu.<\/p>\n

      Pani\u0146u m\u0113rce<\/strong><\/p>\n

        \n
      • 200 gr. pani\u0146as<\/li>\n
      • 1 bunt\u012bte p\u0113ters\u012b\u013cu lapu<\/li>\n
      • 1 sauja spin\u0101ti<\/li>\n
      • 2 \u0113dk. baltv\u012bna eti\u0137is<\/li>\n
      • s\u0101ls p\u0113c gar\u0161as<\/li>\n
      • \u0161\u0137ipsna cukurs<\/li>\n<\/ul>\n

        Visas sast\u0101vda\u013cas sablender\u0113 un nogar\u0161o p\u0113c gar\u0161as, izk\u0101\u0161 caur sietu.<\/p>\n

          \n
        • 8 gab. sal\u0101tu lapas dekoram<\/li>\n
        • 32 s\u012bpolu gredzeni, dekoram, pl\u0101ni griezti<\/li>\n
        • gar\u0161augu e\u013c\u013ca ( var izmantot labu ol\u012bve\u013c\u013cu)<\/li>\n<\/ul>\n

          \u00a0Visas sast\u0101vda\u013cas k\u0101rtojam uz \u0161\u0137\u012bvja un p\u0101rslacam ar ol\u012bve\u013c\u013cu.<\/p>\n

           <\/p>\n

          Te\u013ca ga\u013cas irbji Terijak\u012b<\/em> marin\u0101d\u0113\u00a0 ar stamp\u0101tiem jauniem \u00a0kartupe\u013ciem un ka\u0146epju sviestu un lokiem<\/strong><\/h4>\n
          \"Foto:
          Foto: Kristaps Bardzi\u0146\u0161<\/figcaption><\/figure>\n
            \n
          • 800 gr. jaunie kartupe\u013ci<\/li>\n
          • 1 sauja kap\u0101tu loku<\/li>\n
          • 1\u0113dk. ka\u0146epju s\u0113klas, grauzd\u0113tas uz pannas, sasmalcin\u0101tas dzirnavi\u0146\u0101s vai spiest\u0101<\/li>\n
          • 100 gr. sviests<\/li>\n<\/ul>\n

            Kartupe\u013cus v\u0101ra m\u012bkstus un tad ar dak\u0161u saspie\u017e rupji , iecil\u0101 smalcin\u0101tas ka\u0146epes ar m\u012bkstu sviestu un mazliet s\u0101li p\u0113c gar\u0161as.<\/p>\n

              \n
            • 600 gr. te\u013ca ga\u013ca m\u012bkstums, sagriezts 4×4 cm kubos<\/li>\n<\/ul>\n

              Marin\u0101de<\/strong><\/p>\n

                \n
              • 115 gr. sojas m\u0113rce<\/li>\n
              • 50gr. \u016bdens<\/li>\n
              • 2 \u0113dk. medus<\/li>\n
              • 2 \u0113dk. r\u012bsu eti\u0137is vai baltv\u012bna eti\u0137is<\/li>\n
              • 2 \u0113dk. sezama e\u013c\u013ca<\/li>\n
              • 3 \u0113dk. cukurs<\/li>\n
              • 2 daivas smalcin\u0101ts \u0137iploks<\/li>\n
              • 3 \u0161\u0137\u0113les ingvers<\/li>\n<\/ul>\n

                Visu marin\u0101di mazliet uzsilda, lai izk\u016bst cukurs un atdzes\u0113. Iemarin\u0113 ga\u013cu. Ga\u013cu sagrie\u017e smukos 4×4 cm kubos un p\u0101rlej ar marin\u0101di, iemarin\u0113 uz nakti. Ga\u013cu sprau\u017e uz irbjiem un cep uz karst\u0101m ogl\u0113m l\u012bdz vid\u0113jai gatav\u012bbai, lai vid\u016b ir roz\u0101. Pasniedz uzreiz, visas sast\u0101vda\u013cas k\u0101rto uz \u0161\u0137\u012bvja.<\/p>\n

                Zemenes sarkanv\u012bn\u0101 ar pl\u016b\u0161koka kr\u0113mu <\/strong><\/h4>\n
                \"Foto:
                Foto: Kristaps Bardzi\u0146\u0161<\/figcaption><\/figure>\n
                  \n
                • 500 gr. Latvijas zemenes<\/li>\n<\/ul>\n

                  Sarkanv\u012bna marin\u0101de zemen\u0113m<\/strong><\/p>\n

                    \n
                  • 1 laima mizas \u0161\u0137ipsna<\/li>\n
                  • 125 ml. sarkanv\u012bns<\/li>\n
                  • 500 ml. melle\u0146u morzs vai sula<\/li>\n
                  • 90 gr. cukurs<\/li>\n
                  • 1 sauja piparm\u0113tras<\/li>\n<\/ul>\n

                    Marin\u0101dei visas sast\u0101vda\u013cas liek katli\u0146\u0101 un v\u0101ra 20 min\u016btes, tad izk\u0101\u0161 caur sietu. Zemenes sagrie\u017e 4 da\u013c\u0101s, un p\u0101rlej ar aukstu marin\u0101di atst\u0101j uz 4 stund\u0101m lai sako\u017eas.<\/p>\n

                      \n
                    • 300 gr. svaigsiers<\/li>\n
                    • 4 \u0113dkarotes pl\u016b\u0161koka s\u012brups<\/li>\n
                    • 3 \u0113dk. p\u016bdercukurs<\/li>\n<\/ul>\n

                      Svaigsieru sajauc ar s\u012brupu un p\u016bdercukuru, lai stingras putas, lai var likt ar karoti. Visu k\u0101rto uz \u0161\u0137\u012bvja, izmanto ar\u012b marin\u0101di un dekor\u0113 ar ziediem.<\/p>\n

                      \"Foto:
                      Foto: Kristaps Bardzi\u0146\u0161<\/figcaption><\/figure>\n

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

                      Viegli mazs\u0101l\u012bta forele ar pani\u0146u m\u0113rci un Iecavas sal\u0101tu lap\u0101m un rudzu maizi   4 porcijas 2 gab. foreles –\u2026<\/p>\n","protected":false},"author":9,"featured_media":10348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60,30],"tags":[171,44,259],"class_list":["post-10343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brivais-laiks","category-dzivesstils","tag-receptes","tag-uzturs","tag-veseligs-uzturs"],"acf":[],"_links":{"self":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/10343","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/comments?post=10343"}],"version-history":[{"count":7,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/10343\/revisions"}],"predecessor-version":[{"id":10355,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/10343\/revisions\/10355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/media\/10348"}],"wp:attachment":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/media?parent=10343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/categories?post=10343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/tags?post=10343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}