{"id":3364,"date":"2019-05-09T13:24:19","date_gmt":"2019-05-09T11:24:19","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=3364"},"modified":"2019-05-10T07:23:44","modified_gmt":"2019-05-10T05:23:44","slug":"zapecene-sparoge-i-hollandaise-umak","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=3364","title":{"rendered":"ZAPE\u010cENE \u0160PAROGE I HOLLANDAISE UMAK"},"content":{"rendered":"<p>Volite li \u0161paroge? Ako ste ljubitelj ovog specifi\u010dnog povr\u0107a onda \u0107e vam se svakako svidjeti recept.<\/p>\n<p>A jeste li ikada brali divlje \u0161paroge? Kod nas u Dalmaciji je obi\u010daj i\u0107i u \u0161paroge. U prolje\u0107e ih ima posvuda, uglavnom su samonikle i mo\u017eete ih prona\u0107i bilo gdje u prirodi.<\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #666666; cursor: text; font-family: 'Open Sans',Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 500; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">\u0160paroge se mogu spremiti na mnoge na\u010dine. Od toga da su dio neke salate, omleta ili slanog tarta. Mogu biti glavni sastojak divno kremastog ri\u017eota ili tjestenina. Blan\u0161irane, zape\u010dene, grillane ili kako god vam srce po\u017eeli.<\/span><\/p>\n<p>Kada pogledam \u0161paroge, prvo na \u0161to pomislim je hollandaise umak. Iako \u0161paroge spremam na razne na\u010dine, ova kombinacija mi je najdra\u017ea. Gorkasta nota iz \u0161paroga i kremasti, pomalo citrusni okus hollandaise umaka su mi dobitna kombinacija. \u0160paroge i hollandaise umak su poznati diljem svijeta, vjerujte mi, s razlogom. Stvarno se divno nadopunjuju okusu.<\/p>\n<p>Ako tra\u017eite inspiraciju za predjelo ili dodatak glavnom jelu, ovaj recept \u0107e vam savr\u0161eno poslu\u017eiti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3386 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/4493AF07-8930-4287-9C74-BEFC77AAC0E1-e1557402445413.jpeg\" alt=\"\" width=\"567\" height=\"756\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3392 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/38433168-E355-4BF7-9283-E101D7954F49.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/38433168-E355-4BF7-9283-E101D7954F49.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/38433168-E355-4BF7-9283-E101D7954F49-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3392 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/42BACFBB-9498-4593-979E-FA62A03C2296.jpeg\" alt=\"\" width=\"750\" height=\"1000\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3392 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/2A01AB64-4526-4E12-86A9-4C693404CCDC.jpeg\" alt=\"\" width=\"750\" height=\"1000\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3392 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/44B1EFFD-FA10-4FCC-B3C7-8EE48AB653E7.jpeg\" alt=\"\" width=\"750\" height=\"1000\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3392 size-full\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/363AEA5F-410D-440E-AE43-0F83157BC11F.jpeg\" alt=\"\" width=\"750\" height=\"1000\" \/><\/p>\n<blockquote>\n<h3>ZAPE\u010cENE \u0160PAROGE I HOLLANDAISE UMAK<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>ZAPE\u010cENE \u0160PAROGE<\/p>\n<ul>\n<li>1 vezica \u0161paroga ili po \u017eelji<\/li>\n<li>100 ml maslinovog ulja<\/li>\n<li>sol i papar<\/li>\n<li>listi\u0107i timijana &#8211; po \u017eelji<\/li>\n<\/ul>\n<p>HOLLANDAISE UMAK<\/p>\n<ul>\n<li>2 \u017eumanjka<\/li>\n<li>1 \u017elica svje\u017ee cje\u0111enog soka od limuna<\/li>\n<li>95 g maslaca<\/li>\n<li>sol, kajenski papar<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<p>ZAPE\u010cENE \u0160PAROGE<\/p>\n<ol>\n<li>Pe\u0107nicu ugrijte na 200 stupnjeva. Pripremite lim za pe\u010denje.<\/li>\n<li>\u0160paroge operite i posu\u0161ite. Prstima odlomte dno \u0161paroge. \u0160paroga ima mjesto pucanja izme\u0111u \u010dvrste stabljike i mekanog donjeg dijela. Dovoljno je da je primite prstima i nakrivite, ona \u0107e sama puknuti na tom mjestu.<\/li>\n<li>\u0160paroge poslo\u017eite na lim za pe\u010denje. Prelijte ih maslinovim uljem i za\u010dinite sa soli i paprom. Rukama ih dobro promije\u0161ajte kako bi se sve ravnomjerno rasporedilo.\u00a0Dodajte listi\u0107e timijana po \u017eelji.<\/li>\n<li>\u0160aroge pecite izme\u0111u 10 i 15 minuta. Ovisno o debljini stabljike. Ja sam svoje pekla 13 minuta.<\/li>\n<li>Zape\u010dene \u0161paroge ostavite da se malo prohlade. Za to vrijeme pripremite hollandaise umak.<\/li>\n<\/ol>\n<p>HOLLANDAISE UMAK<\/p>\n<ol>\n<li>Maslac otopite na umjerenoj vatri i pustite da se malo ohladi.<\/li>\n<li>U uskoj i dugoj posudi (poput one za mjerenje sastojaka) stavite \u017eumanjke provjerenog uzgoja (neka budu sobne temperature) i dodajte im limunov sok. \u0160tapnim mikserom ih dobro izradite. Trebaju vam posvjetliti i pove\u010dati svoj volumen. Za ovo \u0107e vam trebati jedna minuta otprilike.<\/li>\n<li>Sada u jako tankom mlazu dodajte maslac uz stalno miksanje \u0161tapnim mikserom. Jako je va\u017eno da ovo radite polako kako vam se smjesa ne bi razdvojila i postala grudasta. Po\u010detak dodavanja maslaca je najbitniji, neka vam mlaz bude \u0161to tanji.<\/li>\n<li>Kada ste dodali sav maslac i dobili kompaktan umak, dodajte sol i kajenski papar.<\/li>\n<li>Hollandaise umak se jede topal, ne dr\u017ei se u hladnjaku i ne zagrijava se dodatno. Najbolje ga je spremite netom prije poslu\u017eivanja.<\/li>\n<li>Ako ga \u017eelite spremiti nekoliko sati prije tada ga pohranite u termos bocu kako bi zadr\u017eao svoju toplinu. Pod tips &amp; tricks sam vam napisala detaljniji opis.<\/li>\n<\/ol>\n<p>SLAGANJE<\/p>\n<ol>\n<li>Na tanjur izvadite 3-4 \u0161paroge, prelijte dio sa hollandaise umakom. Poslu\u017eite kao predjelo ili kao dodatak glavnom jelu.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>TIPS &amp; TRICKS<\/p>\n<ol>\n<li>Ako ne \u017eelite koristiti sirova jaja za hollandaise umak tada ih trebate stu\u0107i na pari. To \u0107ete napraviti tako da u lonac ulijte vodu i pustite da zakuha pa smanjite vatru. U staklenu posudu otpornu na toplinu stavite dva \u017eumanjka. Posudu postavite na lonac i pazite da ne uranja u vodu. Pjenja\u010dom izradite \u017eumanjke, dodaje im svje\u017ei sok od limuna i nastavite mije\u0161ati. Jaja \u0107e postati pjenasta te \u0107e se smjesa udvostru\u010diti. Nastavite s receptom\u00a0 kako je i opisano u pripremi (dodavanje maslaca).<\/li>\n<li>Hollandaise umak mo\u017eete spremiti i do dva sata prije poslu\u017eivanja, a da vam ostane idealne temperature za poslu\u017eivanje. U termos bocu ulijte ugrijanu vodu i pustite 5-10 minuta. Kada je umak gotov, vodu izlijte iz termos boce pa u nju uspite pripremljeni hollandaise.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Volite li \u0161paroge? Ako ste ljubitelj ovog specifi\u010dnog povr\u0107a onda \u0107e vam se svakako svidjeti recept. A jeste li ikada brali divlje \u0161paroge? Kod nas u Dalmaciji je obi\u010daj i\u0107i u \u0161paroge. U prolje\u0107e ih ima posvuda, uglavnom su samonikle i mo\u017eete ih prona\u0107i bilo gdje u prirodi. \u0160paroge se mogu spremiti na mnoge na\u010dine. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[89,9,12,8],"tags":[356,358,357],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/EEF8AA0D-9A88-47B7-97E4-F702A4FB8F97.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-Sg","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3364"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3364"}],"version-history":[{"count":12,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3364\/revisions"}],"predecessor-version":[{"id":3409,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3364\/revisions\/3409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/3402"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}