{"id":2314,"date":"2021-10-15T14:27:13","date_gmt":"2021-10-15T12:27:13","guid":{"rendered":"http:\/\/kozackiesmaki.pl\/?p=2314"},"modified":"2021-10-15T14:27:13","modified_gmt":"2021-10-15T12:27:13","slug":"krem-z-pieczonej-dyni-hokkaido-z-mango","status":"publish","type":"post","link":"https:\/\/kozackiesmaki.pl\/?p=2314","title":{"rendered":"KREM Z PIECZONEJ DYNI HOKKAIDO Z MANGO"},"content":{"rendered":"<p>Sk\u0142adniki (3 osoby): 700 g dyni hokkaido,<br \/>\n400 g mango,<br \/>\n4 z\u0105bki czosnku,<br \/>\n1 l bulionu z kurczaka,<br \/>\n3 \u0142y\u017cki oliwy extra vergine,<br \/>\nlistki mi\u0119ty maroka\u0144skiej,<br \/>\n1\/3 \u0142y\u017ceczki p\u0142atk\u00f3w chili,<br \/>\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n<p>Dynie myjemy, przekrawamy w p\u00f3\u0142, wydr\u0105\u017camy z pestek i kroimy na mniejsze cz\u0119\u015bci (nie obieramy). Wraz z czosnkiem w \u0142upinach k\u0142adziemy na blasze wy\u0142o\u017conej papierem do pieczenia, skrapiamy oliw\u0105, opr\u00f3szamy sol\u0105, pieprzem i p\u0142atkami chili. Wk\u0142adamy do piekarnika nagrzanego do 190 stopni C (g\u00f3ra, d\u00f3\u0142) i pieczemy przez 40 minut. Czosnek obieramy i wraz z dyni\u0105 wk\u0142adamy do gor\u0105cego bulionu. Gotujemy 10-15 minut i studzimy. Za pomoc\u0105 blendera miksujemy z obranym mango na g\u0142adki krem. Doprawiamy sol\u0105 i pieprzem, je\u015bli jest taka potrzeba. Podgrzany wyk\u0142adamy na talerze. Dekorujemy listkami mi\u0119ty, p\u0142atkami chili i opr\u00f3szamy \u015bwie\u017cym pieprzem.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sk\u0142adniki (3 osoby): 700 g dyni hokkaido, 400 g mango, 4 z\u0105bki czosnku, 1 l bulionu z kurczaka, 3 \u0142y\u017cki oliwy extra vergine, listki mi\u0119ty maroka\u0144skiej, 1\/3 \u0142y\u017ceczki p\u0142atk\u00f3w chili, s\u00f3l morska, \u015bwie\u017cy pieprz Dynie myjemy, przekrawamy w p\u00f3\u0142, wydr\u0105\u017camy z pestek i kroimy na mniejsze cz\u0119\u015bci (nie obieramy). Wraz z czosnkiem w \u0142upinach k\u0142adziemy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[303,425,169,131,168],"class_list":["post-2314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zupy","tag-dynia","tag-dynia-hokkaido","tag-krem","tag-mango","tag-zupa"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2314"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2314\/revisions"}],"predecessor-version":[{"id":2316,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2314\/revisions\/2316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/2315"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}