{"id":3168,"date":"2015-02-11T22:40:34","date_gmt":"2015-02-11T21:40:34","guid":{"rendered":"http:\/\/www.mojevrijeme.hr\/magazin\/?p=3168"},"modified":"2019-04-18T15:19:15","modified_gmt":"2019-04-18T13:19:15","slug":"arancini-usecereni-komadici-suncanog-juga","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2015\/02\/arancini-usecereni-komadici-suncanog-juga\/","title":{"rendered":"Arancini &#8211; u\u0161e\u0107ereni komadi\u0107i sun\u010danog juga"},"content":{"rendered":"<p>Vjerujem da ste svi barem jednom probali ovu, kako ja to volim nazvati, slatku grickalicu. Ne samo da se mo\u017ee raditi od naran\u010dine korice, ve\u0107 se mo\u017ee\u00a0koristiti i korica limuna, pa i mandarine. Za\u0161to ne? Neprskane, prave, doma\u0107e naran\u010de su uvijek po\u017eeljne, ali ponekad se moramo zadovoljiti i s onim \u0161to imamo pri ruci, ako nam ve\u0107 doma\u0107e nije dostupno. \u00a0Tako, ako\u00a0se radi o kupovnim naran\u010dama, valja korice namakati malo du\u017ee, naravno uz svakodnevno mijenjane vode da se iz njih\u00a0uz gor\u010dinu, koliko &#8211; toliko izvuku i \u0161tetne stvari, savjetuje Hrvoje s portala <a title=\"Kuzinavanje.com\" href=\"http:\/\/www.kuzinavanje.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kuzinavanje.com<\/a>.<\/p>\n<p>Koliko sam imao priliku pratiti, neki korice nama\u010du uz dodatak soli ili sode bikarbone. Ipak, prepu\u0161tam svakome da\u00a0radi prema vlastitom\u00a0naho\u0111enju. Tako\u0111er sam\u00a0primjetio da dosta ljudi, zbog gor\u010dine, uklanja unutarnji bijeli dio korice. Meni sisbno taj bijeli dio nije gorak i nema neki poseban okus, pa ga prema mom receptu ne treba odstranjivati.\u00a0S\u00a0tim bijelim dijelom kandirane korice puno su mi ljep\u0161e za vidjeti, a ni okusom nisu lo\u0161e.<\/p>\n<p>Sama priprema arancina je zbilja jednostavna. Kroz dosta eksperimentiranja do\u0161ao sam do zaklju\u010dka da je puno bolje korice kuhati na isti na\u010din kao i u\u0161e\u0107erene bademe. Zna\u010di, dok sva teku\u0107ina ne iskuha, a korice ne upiju sav \u0161e\u0107er. Na taj na\u010din, korice se puno bolje i br\u017ee osu\u0161e, nije ih potrebno nakon kuhanja previ\u0161e valjati u \u0161e\u0107er, a i teksturom su nekako hrskavije.<\/p><div id=\"mojev-2378082753\" 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<p>Ako volite \u010dokoladnu varijantu arancina, nakon \u0161to ste korice kandirali, pustite ih da se ohlade i osu\u0161e, a zatim ih uma\u010dite u pripremljenu, otopljenu \u010dokoladu.\u00a0Iz iskustva mi je nekako dra\u017ee raditi arancine kada je vani sun\u010dano ili burno vrijeme, \u00a0jer se tada br\u017ee i bolje su\u0161e. Vlaga za vrijeme ki\u0161nih dana samo ote\u017eava i produljuje taj proces.<\/p>\n<div id=\"recept\"><\/p>\n<h3>Sastojci<\/h3>\n<p>500 g naran\u010dine korice<br \/>\n250 g \u0161e\u0107era<br \/>\nvoda<\/p>\n<p><\/div>\n<h3>Priprema<\/h3>\n<p>Korice nare\u017eite na trakice debljine oko 5 mm, stavite u dublju posudu, prelijte vodom i pustite da se nama\u010du tri do \u010detiri dana. Svaki dan barem dva puta promijenite vodu.\u00a0Namo\u010dene korice ocijedite, stavite u posudu za kuhanje. Kuhanjem u \u0161iroj posudi\u00a0\u0107ete smanjiti vrijeme kuhanja, jer \u0107e\u00a0teku\u0107ina br\u017ee ispariti.\u00a0Dodajte\u00a0\u0161e\u0107er i tek toliko vode da prekrije korice.<\/p>\n<p>Kuhajte na laganoj vatri, mije\u0161aju\u0107i dok sva teku\u0107ina ne iskuha, a korice ostanu sasvim suhe. Tada korice prebacite na pripremljeni pleh ili papir za pe\u010denje lagano posut \u0161e\u0107erom. Ra\u0161irite ih\u00a0da se ne zalijepe i jo\u0161 jednom lagano po\u0161e\u0107erite. \u00a0Pustite da se su\u0161e dan &#8211; dva, a zatim \u010duvajte u dobro zatvorenoj posudi ili vre\u0107ici.<\/p>\n<div id=\"mojev-4229637786\" 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>Citrusi ve\u0107 dugo na kontinentu ne predstavljaju egzoti\u010dno vo\u0107e, no malo tko razmi\u0161lja o tome da odbacujemo njihove najaromati\u010dnije dijelove. Ako se domognete doma\u0107ih naran\u010di, limuna i \u010detruna, ne bacajte koru ve\u0107 od nje na\u010dinite male u\u0161e\u0107erene komadi\u0107e sun\u010danog juga. <\/p>\n","protected":false},"author":1,"featured_media":3172,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[429,324,323],"class_list":["post-3168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-narance","tag-recepti","tag-slastice"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/3168","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=3168"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/3168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/3172"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=3168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=3168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=3168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}