Sk\u0142adniki: 200 g w\u0119dzonej makreli,
\n60 g czerwonej komosy ry\u017cowej (quinoa),
\n2 \u0142y\u017cki puree z dyni hokkaido,
\n1 \u0142y\u017ceczka koncentratu pomidorowego,
\n1 z\u0105bek czosnku,
\n1\/3 p\u0119czka posiekanego koperku,
\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n
Puree z dyni hokkaido: 1\/4 dyni (250 g),
\n1\/4 g\u0142\u00f3wki czosnku,
\n1-2 \u0142y\u017cki oliwy extra vergine,
\n1\/4 \u0142y\u017ceczki p\u0142atk\u00f3w chili,
\ns\u00f3l morska, \u015bwie\u017cy pieprz<\/p>\n
Dynie myjemy, 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. Nast\u0119pnie czosnek obieramy i za pomoc\u0105 blendera miksujemy z dyni\u0105 na g\u0142adk\u0105 mas\u0119. Komos\u0119 ry\u017cow\u0105 gotujemy wed\u0142ug instrukcji na opakowaniu, w osolonej wodzie. Odcedzamy i zalewamy zimn\u0105 wod\u0105. Makrel\u0119 oczyszczamy ze sk\u00f3ry i o\u015bci. Mi\u0119so ryby rozdrabniamy w blenderze z puree z dyni, koncentratem pomidorowym, czosnkiem i przyprawami. Na koniec dodajemy ugotowan\u0105 komos\u0119 ry\u017cow\u0105, koperek i mieszamy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sk\u0142adniki: 200 g w\u0119dzonej makreli, 60 g czerwonej komosy ry\u017cowej (quinoa), 2 \u0142y\u017cki puree z dyni hokkaido, 1 \u0142y\u017ceczka koncentratu pomidorowego, 1 z\u0105bek czosnku, 1\/3 p\u0119czka posiekanego koperku, s\u00f3l morska, \u015bwie\u017cy pieprz Puree z dyni hokkaido: 1\/4 dyni (250 g), 1\/4 g\u0142\u00f3wki czosnku, 1-2 \u0142y\u017cki oliwy extra vergine, 1\/4 \u0142y\u017ceczki p\u0142atk\u00f3w chili, s\u00f3l morska, \u015bwie\u017cy […]<\/p>\n","protected":false},"author":2,"featured_media":3343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,49,132],"tags":[425,128,138,330,83,570,577,24,299,385],"class_list":["post-3342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ryby-i-owoce-morza","category-sniadania","category-swieta","tag-dynia-hokkaido","tag-kanapka","tag-kanapki","tag-komosa-ryzowa","tag-makrela","tag-puree-z-dyni","tag-quinoa","tag-ryba","tag-wedzona-makrela","tag-wedzona-ryba"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/3342","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=3342"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/3342\/revisions"}],"predecessor-version":[{"id":3344,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/3342\/revisions\/3344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/3343"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}