{"id":8976,"date":"2017-02-04T21:47:49","date_gmt":"2017-02-04T20:47:49","guid":{"rendered":"http:\/\/www.mojevrijeme.hr\/magazin\/?p=8976"},"modified":"2019-04-18T11:08:43","modified_gmt":"2019-04-18T09:08:43","slug":"peceni-cesnjak","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2017\/02\/peceni-cesnjak\/","title":{"rendered":"Pe\u010deni \u010de\u0161njak &#8211; nama\u017eite ga na kruh"},"content":{"rendered":"<p>Pe\u010deni \u010de\u0161njak nije novost u kuhinji, ka\u017ee Hrvoje, kuhar portala <a href=\"http:\/\/www.kuzinavanje.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Kuzinavanje.com<\/a>. \u201ePonekad ispe\u010dem nekoliko cijelih glavica i dodatno ih aromatiziram. Ponekad u mesno pe\u010denje ili prilikom pirjanja mesa znam ubaciti nekoliko cijelih re\u017enjeva. Daju aromu jelu, ali i omek\u0161ali istisnuti iz ljuske prava su prilika za u\u017eivanje u gorkastom ora\u0161astom okusu.\u201c<\/p>\n<p>Ulje koje se tijekom pe\u010denja aromatiziralo \u010de\u0161njakom i ostalim mirisnim sastojcima, kasnije se mo\u017ee koristiti kao dressing za razne salate ili dodatak nekim drugim jelima. Uz to, mo\u017ee se eksperimentirati s raznim za\u010dinskim biljem poput ru\u017emarina, maj\u010dine du\u0161ice, papra u zrnu ili ljutih papri\u010dica. Upotreba pe\u010denog \u010de\u0161njaka je prili\u010dno ra\u0161irena tako da se po \u017eelji mo\u017ee dodavati u razne guste juhe, piree ili jednostavno namazati na tostirani kruh uz nekoliko kapi ulja.<\/p>\n<div id=\"recept\"><\/p>\n<h3>Sastojci<\/h3>\n<p>2 \u2013 3 cijele glavice \u010de\u0161njaka<br \/>\nsol<br \/>\nmaslinovo ulje<br \/>\nru\u017emarin, maj\u010dina du\u0161ica ili neka druga aromati\u010dna bilja<\/div>\n<div id=\"attachment_8974\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8974\" class=\"size-full wp-image-8974\" src=\"http:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2017\/02\/peceni-cesnjak-2.jpg\" alt=\"Jela s \u010de\u0161njakom\" width=\"740\" height=\"410\" srcset=\"https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2017\/02\/peceni-cesnjak-2.jpg 740w, https:\/\/www.mojevrijeme.hr\/magazin\/wp-content\/uploads\/2017\/02\/peceni-cesnjak-2-636x352.jpg 636w\" sizes=\"auto, (max-width: 740px) 100vw, 740px\" \/><p id=\"caption-attachment-8974\" class=\"wp-caption-text\">foto: Kuzinavanje.com<\/p><\/div>\n<h3>Priprema<\/h3>\n<p>Za pe\u010denje se mo\u017ee koristiti aluminijska folija u koju se omotaju glavice \u010de\u0161njaka ili male kerami\u010dke posudice u koje se stavi po jedna glavica, za\u010dini i prekrije folijom. Mo\u017eete i u ve\u0107u kerami\u010dku posudu naslagati vi\u0161e glavica koje namjeravate pe\u0107i.<\/p><div id=\"mojev-829678497\" 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>Glavicama odre\u017eite vrh, otprilike 1 centimetar. Ako \u0107e se svaka glavica pe\u0107i zasebno, potrebno ih je i zasebno stavljati na, zbog \u010dvrsto\u0107e, preklopljene komade aluminijske folije. Tako \u0107ete izbje\u0107i curenje ulja ako se folija probu\u0161i. Svaku glavicu za\u010dinite s prstohvatom soli, zalijte maslinovim uljem na kojem ne treba \u0161tedjeti. Kasnije se mo\u017ee koristiti kao za\u010dinsko ulje. Dodajte za\u010dine, ako \u017eelite. Foliju zamotajte \u010dvrsto oko glavica i stavite u pe\u0107nicu zagrijanu na 200\u00b0C. Pecite 45-60 minuta.<\/p>\n<div id=\"mojev-3238616632\" 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>Upotreba pe\u010denog \u010de\u0161njaka je prili\u010dno ra\u0161irena tako da se po \u017eelji mo\u017ee dodavati u razne guste juhe, piree ili jednostavno namazati na tostirani kruh uz nekoliko kapi ulja.<\/p>\n","protected":false},"author":1,"featured_media":8975,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[910,324],"class_list":["post-8976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-cesnjak","tag-recepti"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/8976","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=8976"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/8976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/8975"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=8976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=8976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=8976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}