{"id":9389,"date":"2016-05-13T08:35:58","date_gmt":"2016-05-13T05:35:58","guid":{"rendered":"http:\/\/spomag-lv.localhost\/?p=9389"},"modified":"2016-06-11T19:41:19","modified_gmt":"2016-06-11T16:41:19","slug":"receptes-maijam-baltijas-renge-marrutkos-jera-ribinas-un-pirmie-rabarberi","status":"publish","type":"post","link":"https:\/\/sportland.lv\/magazine\/receptes-maijam-baltijas-renge-marrutkos-jera-ribinas-un-pirmie-rabarberi\/","title":{"rendered":"Receptes maijam: Baltijas re\u0146\u0123e m\u0101rrutkos, j\u0113ra ribi\u0146as un pirmie rabarberi"},"content":{"rendered":"

Viegli marin\u0113tas Baltijas re\u0146\u0123es,\u00a0m\u0101rrutku kr\u0113ms, marin\u0113ti d\u0101rze\u0146i, kartupe\u013ci, gur\u0137is<\/strong><\/h3>\n

\"\"<\/p>\n

\u010cetr\u0101m\u00a0porcij\u0101m nepiecie\u0161ams:<\/p>\n

Re\u0146\u0123u marin\u0101de<\/p>\n

100 g burk\u0101ni<\/p>\n

100 g s\u012bpoli<\/p>\n

100 g fenhelis<\/p>\n

1 gab. Zvaig\u017e\u0146u an\u012bss<\/p>\n

1 zari\u0146\u0161 svaigs rozmar\u012bns<\/p>\n

30 g cukurs<\/p>\n

250 g \u016bdens<\/p>\n

75 g \u0101bolu eti\u0137is<\/p>\n

150 g baltv\u012bna eti\u0137is<\/p>\n

2 gab. lauru lapas<\/p>\n

5 g smar\u017e\u012bgie pipari<\/p>\n

Marin\u0101dei paredz\u0113t\u0101s \u0161\u0137idr\u0101s sast\u0101vda\u013cas sajauc kop\u0101, pievieno gar\u0161vielas, cukuru un s\u0101li. Nedaudz uzsilda, lai atrais\u012btu marin\u0101des gar\u0161as. D\u0101rze\u0146us sa\u0113vel\u0113 pl\u0101n\u0101s \u0161\u0137\u0113l\u0113s un pievieno marin\u0101dei.<\/p>\n

600 g svaigas re\u0146\u0123es<\/p>\n

150 g svaigais siers K\u0101rums<\/p>\n

80 g marin\u0113ti m\u0101rutki<\/p>\n

200 g kartupelis v\u0101r\u012bts ar mizu<\/p>\n

100 g svaigi marin\u0113ts\u00a0 gur\u0137is<\/p>\n

100 g jaunie burk\u0101ni viegli marin\u0113ti eti\u0137\u012b<\/p>\n

Gar\u0161augu e\u013c\u013ca (rap\u0161u e\u013c\u013ca)<\/p>\n

Za\u013cumi dekoram<\/p>\n

Svaig\u0101m re\u0146\u0123\u0113m ar \u0161\u0137\u0113r\u0113m nogrie\u017e galvu un r\u016bp\u012bgi izt\u012bra, asti atst\u0101j. Re\u0146\u0123\u0113m p\u0101rlej gatavo marin\u0101di, t\u0101s uz nakti atst\u0101j marin\u0101d\u0113.<\/p>\n

Svaigajam sieram K\u0101rums pievieno marin\u0113tos m\u0101rrutkus un samaisa, mazliet pievieno s\u0101li.. Kartupe\u013cus nov\u0101ra ar mizu, lai tie neizjuktu, tad nomizo un apdedzina ar krema brul\u0113 dedzin\u0101mo vai uz atkl\u0101tas liesmas, lai rodas apdegusi garoza, tas pie\u0161\u0137irs kartupelim b\u0113rn\u012bb\u0101 ugunskur\u0101 cepta kartupe\u013ca gar\u0161u. Burk\u0101nu nomizo un ar to pa\u0161u mizojamo saskuj pl\u0101nas \u0161\u0137\u0113les viegli iemarin\u0113 tan\u012b pa\u0161\u0101 marin\u0101d\u0113 k\u0101 re\u0146\u0123\u0113m, bet ne kop\u0101.<\/p>\n

Visas sast\u0101vda\u013cas k\u0101rto uz \u0161\u0137\u012bvja, dekor\u0113 ar dekor\u0101cij\u0101m, p\u0101rber ar svaigi maltiem pipariem un p\u0101rslaka ar gar\u0161augu vai rap\u0161u e\u013c\u013cu.<\/p>\n

\"\"<\/p>\n

Pavasara j\u0113ra ribi\u0146a, za\u013co zirn\u012b\u0161u biezenis, za\u013co zirn\u012b\u0161u salsa, buljona m\u0113rce, svilin\u0101tas sal\u0101tu lapas<\/strong><\/h3>\n

\u010cetr\u0101m\u00a0porcij\u0101m nepiecie\u0161ams:<\/p>\n

800 g j\u0113ra ribi\u0146a<\/p>\n

150 g buljona m\u0113rce (gatavota no j\u0113ra buljona 25 stundas)<\/p>\n

l\u0113n\u0101m nov\u0101rot no 5 litriem j\u0113ra buljona l\u012bdz reduc\u0113jas l\u012bdz 800 gramiem, nogar\u0161o p\u0113c s\u0101ls un cukura<\/p>\n

za\u013co zirn\u012b\u0161u sala<\/p>\n

150 g svaigi za\u013cie zirn\u012b\u0161i<\/p>\n

50 g \u0161alotes s\u012bpols<\/p>\n

50 g ol\u012bve\u013c\u013ca<\/p>\n

s\u0101ls<\/p>\n

10 g baltais balzamiko eti\u0137is<\/p>\n

Za\u013co zirn\u012b\u0161u biezenis<\/p>\n

200 g za\u013cie zirn\u012b\u0161i<\/p>\n

30 g sviests<\/p>\n

100 g piens<\/p>\n

S\u0101ls p\u0113c gar\u0161as<\/p>\n

Uzv\u0101ra pienu ar sviestu un liek iek\u0161\u0101 zirn\u012b\u0161us pav\u0101ra 2 min\u016btes un sablander\u0113 blender\u012b l\u012bdz ieg\u016bst maigu konsistenci.<\/p>\n

2 gab mazas Sal\u0101tu galvas Litle gem vai romie\u0161i vai Salanova<\/p>\n

\"\"<\/p>\n

Pirmie Latvijas rabarberi ar pl\u016b\u0161koka kremu un smil\u0161u m\u012bklas drupa\u010d\u0101m<\/strong><\/h3>\n

200 g rabarberi<\/p>\n

50 g cukurs<\/p>\n

50 g \u016bdens<\/p>\n

1 gab zvaig\u017e\u0146u an\u012bss<\/p>\n

muskatrieksts mazliet r\u012bv\u0113ts<\/p>\n

Rabarberus nomizo un liek mizas katli\u0146\u0101 ar cukuru \u016bdeni un zvaig\u017e\u0146u an\u012bsu sav\u0101ra marin\u0101di, un tad p\u0101rlej nomizotam rabarberam, kas sagriezts 10 cm stien\u012b\u0161os<\/p>\n

220 g svaigais siers Rasa vai K\u0101rums<\/p>\n

50 g p\u016bdercukurs<\/p>\n

80 g pl\u016b\u0161koka s\u012brups<\/p>\n

Svaigo sieru sajauc ar pl\u016b\u0161koka s\u012brupu un pievieno p\u0113c gar\u0161as p\u016bdercukuru, b\u0113t t\u0101, lai ir stingrs kr\u0113ms.<\/p>\n

100 g cukurs<\/p>\n

100 g sviests<\/p>\n

100 g milti<\/p>\n

Miltiem pievieno cukuru un l\u0113n\u0101m pievieno m\u012bkstu sviestu un sabirdina l\u012bdz rodas smukas drupa\u010das, t\u0101s cep uz papl\u0101tes 180 gr\u0101dos l\u012bdzeni l\u012bdz zeltaini br\u016bnas.<\/p>\n

Dekor\u0113 ar biz\u0113 cepuma drupa\u010d\u0101m.<\/p>\n

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

Viegli marin\u0113tas Baltijas re\u0146\u0123es,\u00a0m\u0101rrutku kr\u0113ms, marin\u0113ti d\u0101rze\u0146i, kartupe\u013ci, gur\u0137is \u010cetr\u0101m\u00a0porcij\u0101m nepiecie\u0161ams: Re\u0146\u0123u marin\u0101de 100 g burk\u0101ni 100 g s\u012bpoli 100\u2026<\/p>\n","protected":false},"author":9,"featured_media":9393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[171,44],"class_list":["post-9389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzivesstils","tag-receptes","tag-uzturs"],"acf":[],"_links":{"self":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/9389","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=9389"}],"version-history":[{"count":4,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/9389\/revisions"}],"predecessor-version":[{"id":9399,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/posts\/9389\/revisions\/9399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/media\/9393"}],"wp:attachment":[{"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/media?parent=9389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/categories?post=9389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sportland.lv\/magazine\/wp-json\/wp\/v2\/tags?post=9389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}