{"id":4664,"date":"2025-10-22T08:57:20","date_gmt":"2025-10-22T06:57:20","guid":{"rendered":"http:\/\/kozackiesmaki.pl\/?p=4664"},"modified":"2025-10-22T08:57:46","modified_gmt":"2025-10-22T06:57:46","slug":"krem-dyniowo-marchwiowy-z-grissini-i-szynka-szwarcwaldzka","status":"publish","type":"post","link":"https:\/\/kozackiesmaki.pl\/?p=4664","title":{"rendered":"KREM DYNIOWO-MARCHWIOWY Z GRISSINI I SZYNK\u0104 SZWARCWALDZK\u0104"},"content":{"rendered":"<p>Sk\u0142adniki (12 os\u00f3b): 12 paluszk\u00f3w Grissini,<br class=\"html-br\" \/>12 plastr\u00f3w szynki szwarcwaldzkiej,<br class=\"html-br\" \/>6 cm startego imbiru<br class=\"html-br\" \/><br class=\"html-br\" \/>Bulion warzywny: 6 du\u017cych marchewek,<br class=\"html-br\" \/>1 du\u017ca pietruszka,<br class=\"html-br\" \/>\u00bc selera,<br class=\"html-br\" \/>\u00bd pora,<br class=\"html-br\" \/>2 p\u0119czki natki pietruszki,<br class=\"html-br\" \/>1 czerwona papryczka chili,<br class=\"html-br\" \/>1 gar\u015b\u0107 suszonych podgrzybk\u00f3w,<br class=\"html-br\" \/>1 du\u017ca bia\u0142a cebula,<br class=\"html-br\" \/>4 listki laurowe,<br class=\"html-br\" \/>5 ziarenek ziela angielskiego,<br class=\"html-br\" \/>20 ziarenek pieprzu,<br class=\"html-br\" \/>3,5 l wody,<br class=\"html-br\" \/>2 \u0142y\u017cki sosu sojowego ciemnego,<br class=\"html-br\" \/>2 \u0142y\u017cki oliwy,<br class=\"html-br\" \/>1 \u0142y\u017cka soli morskiej<br class=\"html-br\" \/><br class=\"html-br\" \/>Pieczona dynia hokkaido: 1 dynia (1700 g),<br class=\"html-br\" \/>1,5 g\u0142\u00f3wki czosnku,<br class=\"html-br\" \/>6 \u0142y\u017cek oliwy extra vergine,<br class=\"html-br\" \/>1 \u0142y\u017ceczka p\u0142atk\u00f3w chili,<br class=\"html-br\" \/>s\u00f3l morska, \u015bwie\u017cy pieprz<br class=\"html-br\" \/><br class=\"html-br\" \/>Do du\u017cego garnka wlewamy wod\u0119, oliw\u0119, dok\u0142adamy obran\u0105 w\u0142oszczyzn\u0119, natk\u0119 pietruszki, borowiki, chili, przyprawy i opalon\u0105 na palniku cebul\u0119. Gotujemy 2,5 h na wolnym ogniu pod przykryciem. Pod koniec doprawiamy sosem sojowym. Zdejmujemy z ognia, odstawiamy na 10 minut i przecedzamy. W mi\u0119dzyczasie dyni\u0119 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. Nast\u0119pnie czosnek obieramy i za pomoc\u0105 blendera miksujemy z dyni\u0105, marchwi\u0105 oraz bulionem na g\u0142adk\u0105 mas\u0119. Przed podaniem podgrzewamy, dodajemy starty imbir bez w\u0142\u00f3kien i przek\u0142adamy na talerze. Grissini owijamy plastrami szynki szwarcwaldzkiej i podajemy z zup\u0105 krem.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sk\u0142adniki (12 os\u00f3b): 12 paluszk\u00f3w Grissini,12 plastr\u00f3w szynki szwarcwaldzkiej,6 cm startego imbiruBulion warzywny: 6 du\u017cych marchewek,1 du\u017ca pietruszka,\u00bc selera,\u00bd pora,2 p\u0119czki natki pietruszki,1 czerwona papryczka chili,1 gar\u015b\u0107 suszonych podgrzybk\u00f3w,1 du\u017ca bia\u0142a cebula,4 listki laurowe,5 ziarenek ziela angielskiego,20 ziarenek pieprzu,3,5 l wody,2 \u0142y\u017cki sosu sojowego ciemnego,2 \u0142y\u017cki oliwy,1 \u0142y\u017cka soli morskiejPieczona dynia hokkaido: 1 dynia (1700 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4665,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,59],"tags":[339,383,303,425,611,169,255,440,168],"class_list":["post-4664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dania-miesne","category-zupy","tag-bulion","tag-bulion-warzywny","tag-dynia","tag-dynia-hokkaido","tag-grissini","tag-krem","tag-marchew","tag-szynka-szwarcwaldzka","tag-zupa"],"_links":{"self":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4664","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=4664"}],"version-history":[{"count":1,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4664\/revisions"}],"predecessor-version":[{"id":4666,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/posts\/4664\/revisions\/4666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=\/wp\/v2\/media\/4665"}],"wp:attachment":[{"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kozackiesmaki.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}