Sk\u0142adniki (6-8 os\u00f3b): 1 dynia hokkaido (4 kg),
\n6 du\u017cych jab\u0142ek,
\n7 du\u017cych z\u0105bk\u00f3w czosnku,
\n5 cm startego imbiru,
\n750 ml pikantnego bulionu drobiowego,
\n5 \u0142y\u017cek oliwy extra vergine,
\n1 p\u0119czek mi\u0119ty maroka\u0144skiej,
\n1 \u0142y\u017ceczka p\u0142atk\u00f3w chili,
\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n
Dynie myjemy, przekrawamy w p\u00f3\u0142, wydr\u0105\u017camy pestki i w\u0142\u00f3kna. 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 200 stopni C (g\u00f3ra, d\u00f3\u0142) i pieczemy przez 40 minut. W mi\u0119dzyczasie kroimy jab\u0142ka w plasterki, r\u00f3wnie\u017c k\u0142adziemy na papierze do pieczenia i dok\u0142adamy do piekarnika na 20 minut. Obrany czosnek, jab\u0142ka pozbawione ogonk\u00f3w i pestek oraz dyni\u0119 studzimy. Za pomoc\u0105 blendera miksujemy z bulionem na g\u0142adki krem. Doprawiamy sol\u0105 i pieprzem, je\u015bli jest taka potrzeba. Podgrzany wyk\u0142adamy na talerze. Dekorujemy plastrami pieczonego jab\u0142ka, listkami mi\u0119ty, p\u0142atkami chili i opr\u00f3szamy \u015bwie\u017cym pieprzem.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sk\u0142adniki (6-8 os\u00f3b): 1 dynia hokkaido (4 kg), 6 du\u017cych jab\u0142ek, 7 du\u017cych z\u0105bk\u00f3w czosnku, 5 cm startego imbiru, 750 ml pikantnego bulionu drobiowego, 5 \u0142y\u017cek oliwy extra vergine, 1 p\u0119czek mi\u0119ty maroka\u0144skiej, 1 \u0142y\u017ceczka p\u0142atk\u00f3w chili, s\u00f3l morska, \u015bwie\u017cy pieprz Dynie myjemy, przekrawamy w p\u00f3\u0142, wydr\u0105\u017camy pestki i w\u0142\u00f3kna. Kroimy na mniejsze cz\u0119\u015bci (nie […]<\/p>\n","protected":false},"author":2,"featured_media":2359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[303,425,346,169,168],"class_list":["post-2358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zupy","tag-dynia","tag-dynia-hokkaido","tag-jablka","tag-krem","tag-zupa"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2358","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=2358"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2358\/revisions"}],"predecessor-version":[{"id":2360,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/2358\/revisions\/2360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/2359"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}