{"id":1835,"date":"2014-11-13T05:17:18","date_gmt":"2014-11-13T04:17:18","guid":{"rendered":"http:\/\/www.mojevrijeme.hr\/magazin\/?p=1835"},"modified":"2019-04-18T17:09:34","modified_gmt":"2019-04-18T15:09:34","slug":"kitnkez-kotonjada-ili-sir-od-dunja","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2014\/11\/kitnkez-kotonjada-ili-sir-od-dunja\/","title":{"rendered":"Kitnkez, kotonjada ili sir od dunja"},"content":{"rendered":"<p>Kitnkez ili sir od dunja stara je tradicionalna slastica koja se priprema po\u010detkom jeseni za vrijeme trajanja dunja. Tvrde, mirisne i opore, dunje su idealne kao sastojak u kompotima, za pe\u010denje ili konzervirana kao namaz. Kako napraviti\u00a0ovaj jedinstveni desert otkriva nam Hrvoje, autor bloga <a title=\"Ku\u017einavanje.com\" href=\"http:\/\/www.kuzinavanje.com\/index.php\" target=\"_blank\" rel=\"noopener noreferrer\">Ku\u017einavanje.com<\/a>.<\/p>\n<div id=\"recept\"><\/p>\n<p><strong>Sastojci<\/strong><\/p>\n<p>2 \u2013 2 \u00bd kg zrelih dunja<br \/>\n500 g \u0161e\u0107era<br \/>\nsok i korica 1 limuna<\/p>\n<p><\/div>\n<h3><strong>Priprema<\/strong><\/h3>\n<p>Dunje oprati, narezati na \u010detvrtine, o\u010distiti i nasjeckati na kockice. Staviti u lonac i preliti sa toliko vode da dunje budu pokrivene. Na laganoj vatri kuhati oko 20 minuta dok dunje omek\u0161aju. \u00a0Kuhane dunje procijediti , vratiti u lonac u kojem su se kuhale i \u0161tapnim mikserom izmiksati u pire. Dobivenom pireu dodati \u0161e\u0107er i na laganoj vatri kuhati oko 1 \u2013 1,5 sat mije\u0161aju\u0107i dok se ne zgusne i trag kuha\u010de po dnu lonca ostaje vidljiv, dodati limunov sok i koricu te jo\u0161 malo kuhati. Smjesu uliti u prethodno pripremljene kalupe lagano premazane uljem. Pustiti da se ohladi, a zatim su\u0161iti na zraku 24 do 48 sati dok kotonjada ne postane dovoljno suha da se mo\u017ee istresti iz kalupa. Dalje su\u0161iti jo\u0161 nekoliko dana, a zatim narezati i \u010duvati u kutiji sa lovorovim li\u0161\u0107em.<\/p><div id=\"mojev-2347602581\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n<div id=\"attachment_1847\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1847\" class=\"size-medium wp-image-1847\" src=\"http:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2014\/11\/dunje-u-kosari-636x352.jpg\" alt=\"\u0160to napraviti s dunjama?\" width=\"636\" height=\"352\" srcset=\"https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2014\/11\/dunje-u-kosari-636x352.jpg 636w, https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2014\/11\/dunje-u-kosari.jpg 740w\" sizes=\"auto, (max-width: 636px) 100vw, 636px\" \/><p id=\"caption-attachment-1847\" class=\"wp-caption-text\">foto: BigStock<\/p><\/div>\n<h3>Mali savjeti<\/h3>\n<p><strong>1.<\/strong> dunje nije potrebno guliti zbog velike koli\u010dine pektina koji se nalazi u kori i poma\u017ee u zgu\u0161njavanju tj. \u017eeliranju<\/p>\n<p><strong>2.<\/strong> u\u00a0nekim receptima stoji da se koristi ista koli\u010dina \u0161e\u0107era kolika je i te\u017eina propasiranih dunja. \u0160e\u0107er je sastojak koji u kotonjadi mo\u017eete prilagoditi po svom ukusu, netko voli vi\u0161e, a netko manje sla\u0111u<\/p>\n<p><strong>3.<\/strong> ovisi o koli\u010dini kotonjade koju kuhate, prilagodite i produ\u017eite vrijeme kuhanja<\/p>\n<p><strong>4.<\/strong> kotonjadu kuhati na laganoj vatri uz stalno mije\u0161anje da se ne \u201euhvati\u201c za dno posude i da ne zagori<\/p>\n<p><strong>5.<\/strong> na laganoj vatri kotonjada manje prska prilikom kuhanja<\/p>\n<p><strong>6.<\/strong> trajanje su\u0161enja kotonjade ovisi i o vremenu, najbolje se su\u0161i ako je vrijeme burno<\/p>\n<p><strong>7.<\/strong> u kotonjadu se po \u017eelji prilikom kuhanja mogu dodati grubo narezani bademi ili orasi, a osu\u0161ena kotonjada mo\u017ee se po \u017eelji uvaljati i u kristal \u0161e\u0107er<\/p>\n<div id=\"mojev-3575823634\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Kitnkez ili sir od dunja stara je tradicionalna slastica koja se priprema po\u010detkom jeseni za vrijeme trajanja dunja. Tvrde, mirisne i opore, dunje su idealne kao sastojak u kompotima, za pe\u010denje ili konzervirana kao namaz.<\/p>\n","protected":false},"author":1,"featured_media":1850,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[322,324,323],"class_list":["post-1835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-dunje","tag-recepti","tag-slastice"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/1835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=1835"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/1835\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/1850"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=1835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=1835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=1835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}