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"content": "<h3><strong>Przygotowujemy seler pieczony w soli.</strong></h3>\n<p>Piekarnik nagrzewamy do 160° (grzanie: góra i dół). Z soli, mąki i wody zagniatamy ciasto. Starannie myjemy i szorujemy bulwę selera. Seler oblepiamy ciastem – robimy to bardzo dokładnie, aby wszystko to, co najlepsze, zostało w środku. Seler pieczemy ok. 1,5 godziny. Po tym czasie wyjmujemy go z piekarnika i dajemy mu ostygnąć przez 30 minut. Następnie rozbijamy skorupę. To ten moment, w którym poczujemy zniewalający aromat! Wystudzony seler kroimy na cienkie plastry za pomocą szatkownicy lub maszyny do krojenia.</p>",
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"content": "<h3><strong>Przygotowujemy pieczone kasztany.</strong></h3>\n<p>Piekarnik nagrzewamy do 200° (grzanie: góra i dół). Kasztany nacinamy na krzyż i pieczemy ok. 20 minut. Jeszcze gorące, obieramy z łupinki i skórki.</p>",
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Na talerzu rozsmarowujemy salsę verde i układamy plasterki selera. Kasztany ścieramy na tarce lub kroimy na cienkie plasterki i posypujemy nimi danie. Całość wykańczamy skórką otartą z cytryny i parmezanem.</p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Maciek Kaniuk</strong></p>",
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"header": true,
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{
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{
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{
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{
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{
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{
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{
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"header": false,
"name": "kolendra",
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{
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"header": false,
"name": "olej z pestek winogron",
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},
{
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{
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{
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{
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{
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"quantity": "do smaku"
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{
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{
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"quantity": "10 sztuk"
},
{
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"name": "parmezan",
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"site_title": "Sałatka z selera pieczonego w soli",
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"tags": [
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"Przygotowujemy seler pieczony w soli.\nPiekarnik nagrzewamy do 160° (grzanie: góra i dół). Z soli, mąki i wody zagniatamy ciasto. Starannie myjemy i szorujemy bulwę selera. Seler oblepiamy ciastem – robimy to bardzo dokładnie, aby wszystko to, co najlepsze, zostało w środku. Seler pieczemy ok. 1,5 godziny. Po tym czasie wyjmujemy go z piekarnika i dajemy mu ostygnąć przez 30 minut. Następnie rozbijamy skorupę. To ten moment, w którym poczujemy zniewalający aromat! Wystudzony seler kroimy na cienkie plastry za pomocą szatkownicy lub maszyny do krojenia.",
"Przygotowujemy salsę.\nWszystkie zioła blanszujemy kilka sekund we wrzątku, a potem wkładamy je do wody z lodem. Po wyjęciu ziół z wody odciskamy jej nadmiar. Zioła umieszczamy w blenderze. Dodajemy olej, czosnek, chili (ostrości dajemy tyle, na ile mamy ochotę) oraz sok i skórkę z cytryny. Doprawiamy całość solą i pieprzem i miksujemy do uzyskania gęstego sosu.",
"Przygotowujemy pieczone kasztany.\nPiekarnik nagrzewamy do 200° (grzanie: góra i dół). Kasztany nacinamy na krzyż i pieczemy ok. 20 minut. Jeszcze gorące, obieramy z łupinki i skórki.",
"Ostatni szlif.\nNa talerzu rozsmarowujemy salsę verde i układamy plasterki selera. Kasztany ścieramy na tarce lub kroimy na cienkie plasterki i posypujemy nimi danie. Całość wykańczamy skórką otartą z cytryny i parmezanem."
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{
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"slug": "chlebek-maslano-rumiankowy",
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"content": "<h3><strong>Przygotowujemy masło z wędzonymi rybami.</strong></h3>\n<p>Masło pieczemy dzień wcześniej. Piekarnik nagrzewamy do 60° (grzanie: góra i dół). W naczyniu żaroodpornym umieszczamy połowę masła i resztki ryb. Szczelnie przykrywamy naczynie folią aluminiową i pieczemy masło 5 godzin. Po tym czasie wyjmujemy naczynie z piekarnika i pozostawiamy masło na całą noc do ostygnięcia – dzięki temu nabierze jeszcze więcej smaku. Następnego dnia przecedzamy wędzone masło przez sito. Pozostałe miękkie masło ubijamy za pomocą miksera na puszystą masę. Powoli, cienką strużką wlewamy do niego płynny tłuszcz o smaku wędzonych ryb. Ubijamy wszystko razem i doprawiamy solą. Na koniec delikatnie mieszamy masło ze słodem jęczmiennym.</p>",
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"content": "<h3><strong>Przygotowujemy budyń.</strong></h3>\n<p>W rondelku zagotowujemy wodę z mąką – cały czas mieszamy budyń trzepaczką, aby był płynny i się nie przypalił. Gotowy budyń przelewamy do miski. Przykrywamy go folią spożywczą i odstawiamy do ostygnięcia, najlepiej na całą noc.</p>",
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"resourcetype": "TextWithHighlightWidget",
"first": false,
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Maciek Kaniuk</strong></p>",
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"site_title": "Chlebek maślano-rumiankowy",
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"steps": [
"Przygotowujemy masło z wędzonymi rybami.\nMasło pieczemy dzień wcześniej. Piekarnik nagrzewamy do 60° (grzanie: góra i dół). W naczyniu żaroodpornym umieszczamy połowę masła i resztki ryb. Szczelnie przykrywamy naczynie folią aluminiową i pieczemy masło 5 godzin. Po tym czasie wyjmujemy naczynie z piekarnika i pozostawiamy masło na całą noc do ostygnięcia – dzięki temu nabierze jeszcze więcej smaku. Następnego dnia przecedzamy wędzone masło przez sito. Pozostałe miękkie masło ubijamy za pomocą miksera na puszystą masę. Powoli, cienką strużką wlewamy do niego płynny tłuszcz o smaku wędzonych ryb. Ubijamy wszystko razem i doprawiamy solą. Na koniec delikatnie mieszamy masło ze słodem jęczmiennym.",
"Przygotowujemy budyń.\nW rondelku zagotowujemy wodę z mąką – cały czas mieszamy budyń trzepaczką, aby był płynny i się nie przypalił. Gotowy budyń przelewamy do miski. Przykrywamy go folią spożywczą i odstawiamy do ostygnięcia, najlepiej na całą noc.",
"Przygotowujemy rozczyn.\nDrożdże rozpuszczamy w lekko ciepłym (nie gorącym) mleku. Dodajemy mąkę i cukier. Rozczyn odstawiamy na 15 minut – powinien podwoić swoją objętość.",
"Przygotowujemy ciasto drożdżowe.\nRumianek mielimy w młynku do kawy na puder. Mokre składniki: mleko, jedno jajko i budyń mieszamy razem. Wszystkie suche składniki, łącznie z rumiankiem, wsypujemy do misy miksera. Miksując na wolnych obrotach, do misy dodajemy kolejno rozczyn i mokre składniki. Wyrabiamy wszystko razem ok. 8 minut – do uzyskania gładkiego ciasta. Na koniec dodajemy miękkie masło i wyrabiamy masę kolejne 2 minuty. Z ciasta formujemy kulę. Wkładamy ją do miski i pozostawiamy do wyrośnięcia na 1 godzinę. Po tym czasie dzielimy ciasto na pięć części. Z każdej formujemy kulkę. Kulki wkładamy jedna obok drugiej do tortownicy (o średnicy 18–20 cm) wysmarowanej masłem i pozostawiamy do wyrośnięcia na 35 minut. Piekarnik nagrzewamy do 180° (grzanie: góra i dół z termoobiegiem). Wyrośnięty chlebek smarujemy rozkłóconym jajkiem z odrobiną mleka. Chlebek pieczemy ok. 30 minut do pięknego złotego koloru. Po upieczeniu wyjmujemy go z torownicy i studzimy na kratce.",
"Ostatni szlif.\nChlebek rumiankowy podajemy z nieograniczoną ilością puszystego masła z wędzonych ryb."
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"content": "<h3><strong>Przygotowujemy ciasto na farszynki.</strong></h3>\n<p>Ziemniaki gotujemy w mundurkach do miękkości – to sprawi, że nie wypłuczemy z nich smaku i wartości odżywczych. Ugotowane ziemniaki odstawiamy do całkowitego ostygnięcia. Następnie obieramy je i przecieramy przez sito lub przeciskamy przez praskę. Do ziemniaków dodajemy mąkę pszenną* i ziemniaczaną, sól, jajko, starty ser dojrzewający i gałkę muszkatołową. Mieszamy całość. Ciasto powinno być gładkie i plastyczne, ale pamiętajmy: im mniej mąki dodamy, tym będzie delikatniejsze.</p>",
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"content": "<h3><strong>Przygotowujemy farszynki.</strong></h3>\n<p>Z ciasta odrywamy kawałki i formujemy z nich kulki. Każdą kulkę spłaszczamy dłońmi na placek. Nakładamy na placek porcję farszu jagnięcego i zlepiamy brzegi ciasta. Ciasto jest delikatne, więc przyda się blat solidnie posypany mąką. Używając noża lub rąk, nadajemy farszynkom kształt małych kotlecików. Farszynki smażymy na gorącym oleju ok. 3 minut z każdej strony.</p>",
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Gorące farszynki polewamy sosem grzybowym. Podajemy je z chrupiącą sałatką z kiszonego jarmużu**.</p>\n<p>* W wersji bezglutenowej mąkę pszenną zastępujemy mąką kukurydzianą lub ryżową. Pracujemy na blacie obsypanym mąką ziemniaczaną.</p>\n<p>** Przepis na kiszony jarmuż znajduje się w końcowej części książki.</p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Maciek Kaniuk</strong></p>",
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"Przygotowujemy farsz.\nJagnięcinę solidnie doprawiamy solą i pieprzem. Jeśli chcemy nadać jej nieco więcej charakteru, dodajemy pastę curry lub ostrą paprykę (nie jest to konieczne). Mięso smażymy na złoto na patelni z odrobiną oleju. Na tej samej patelni podsmażamy obrane i pokrojone warzywa: cebulę, marchewkę i pietruszkę. Piekarnik nagrzewamy do 140° (grzanie: góra i dół). Mięso i warzywa przekładamy do żaroodpornego garnka lub formy. Zalewamy je bulionem i dodajemy zioła. Garnek przykrywamy pokrywką lub folią aluminiową. Składniki na farsz pieczemy ok. 4 godzin. Po tym czasie mięso powinno się rozpadać. Dajemy mu się zrelaksować ok. 20 minut, a potem szarpiemy je na mniejsze kawałki.",
"Przygotowujemy ciasto na farszynki.\nZiemniaki gotujemy w mundurkach do miękkości – to sprawi, że nie wypłuczemy z nich smaku i wartości odżywczych. Ugotowane ziemniaki odstawiamy do całkowitego ostygnięcia. Następnie obieramy je i przecieramy przez sito lub przeciskamy przez praskę. Do ziemniaków dodajemy mąkę pszenną* i ziemniaczaną, sól, jajko, starty ser dojrzewający i gałkę muszkatołową. Mieszamy całość. Ciasto powinno być gładkie i plastyczne, ale pamiętajmy: im mniej mąki dodamy, tym będzie delikatniejsze.",
"Przygotowujemy sos.\nSos z pieczenia (bez nadmiaru tłuszczu) redukujemy na patelni do konsystencji syropu. Oczyszczone i pokrojone leśne grzyby podsmażamy na maśle. Do sosu dodajemy grzyby i śmietankę. Redukujemy sos jeszcze chwilę. Doprawiamy go solą. ",
"Przygotowujemy farszynki.\nZ ciasta odrywamy kawałki i formujemy z nich kulki. Każdą kulkę spłaszczamy dłońmi na placek. Nakładamy na placek porcję farszu jagnięcego i zlepiamy brzegi ciasta. Ciasto jest delikatne, więc przyda się blat solidnie posypany mąką. Używając noża lub rąk, nadajemy farszynkom kształt małych kotlecików. Farszynki smażymy na gorącym oleju ok. 3 minut z każdej strony.",
"Ostatni szlif.\nGorące farszynki polewamy sosem grzybowym. Podajemy je z chrupiącą sałatką z kiszonego jarmużu**.\n* W wersji bezglutenowej mąkę pszenną zastępujemy mąką kukurydzianą lub ryżową. Pracujemy na blacie obsypanym mąką ziemniaczaną.\n** Przepis na kiszony jarmuż znajduje się w końcowej części książki."
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"content": "<h3><strong>Przygotowujemy mus miodowy.</strong></h3>\n<p>Żelatynę namaczamy w zimnej wodzie. Mascarpone, serek typu philadelphia, miód i sól miksujemy za pomocą miksera lub mieszamy trzepaczką. Śmietankę ubijamy na tzw. trzy czwarte, czyli stopień przed ubiciem na sztywno. Tak ubita śmietanka powinna delikatnie spływać z trzepaczki. Trzy łyżki ubitej śmietanki przekładamy do rondelka i podgrzewamy. Dodajemy do niej żelatynę odciśniętą z wody i dokładnie mieszamy całość. Gdy żelatyna się rozpuści, dodajemy dwie łyżki ubitej śmietanki, aby ją zahartować. Śmietankę z żelatyną dodajemy stopniowo do masy serowej i dokładnie mieszamy całość. Pozostałą ubitą śmietankę dodajemy do masy serowej w kilku partiach. Mus schładzamy w lodówce przez 1 godzinę.</p>",
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"content": "<h3><strong>Przygotowujemy pieczone morele.</strong></h3>\n<p>Piekarnik nagrzewamy do 160° (grzanie: góra i dół z termoobiegiem). Morele myjemy, przekrawamy na pół i wyjmujemy z nich pestki. Owoce rozkładamy na blasze, polewamy miodem, posypujemy listkami tymianku i skrapiamy wodą pomarańczową. Pieczemy je ok. 25 minut.</p>",
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Schłodzony mus miodowy* serwujemy w miseczkach. Na wierzch kładziemy upieczone morele. Deser polewamy syropem, który powstał podczas pieczenia owoców, oraz posypujemy zmielonym pyłkiem pszczelim.</p>\n<p>* Mus doskonale się mrozi, jeżeli chcemy nadać mu konkretny kształt. Zamroźmy go w formach silikonowych, a później odmroźmy w lodówce. Po rozmrożeniu mus będzie dalej idealnie gładki.</p>",
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"content": "<p>Przepis pochodzi z książki „<strong>Dzikie Historie</strong>” Ewy Michalskiej, więcej na temat książki przeczytasz w artykule >></p>",
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"Przygotowujemy mus miodowy.\nŻelatynę namaczamy w zimnej wodzie. Mascarpone, serek typu philadelphia, miód i sól miksujemy za pomocą miksera lub mieszamy trzepaczką. Śmietankę ubijamy na tzw. trzy czwarte, czyli stopień przed ubiciem na sztywno. Tak ubita śmietanka powinna delikatnie spływać z trzepaczki. Trzy łyżki ubitej śmietanki przekładamy do rondelka i podgrzewamy. Dodajemy do niej żelatynę odciśniętą z wody i dokładnie mieszamy całość. Gdy żelatyna się rozpuści, dodajemy dwie łyżki ubitej śmietanki, aby ją zahartować. Śmietankę z żelatyną dodajemy stopniowo do masy serowej i dokładnie mieszamy całość. Pozostałą ubitą śmietankę dodajemy do masy serowej w kilku partiach. Mus schładzamy w lodówce przez 1 godzinę.",
"Przygotowujemy pieczone morele.\nPiekarnik nagrzewamy do 160° (grzanie: góra i dół z termoobiegiem). Morele myjemy, przekrawamy na pół i wyjmujemy z nich pestki. Owoce rozkładamy na blasze, polewamy miodem, posypujemy listkami tymianku i skrapiamy wodą pomarańczową. Pieczemy je ok. 25 minut.",
"Ostatni szlif.\nSchłodzony mus miodowy* serwujemy w miseczkach. Na wierzch kładziemy upieczone morele. Deser polewamy syropem, który powstał podczas pieczenia owoców, oraz posypujemy zmielonym pyłkiem pszczelim.\n* Mus doskonale się mrozi, jeżeli chcemy nadać mu konkretny kształt. Zamroźmy go w formach silikonowych, a później odmroźmy w lodówce. Po rozmrożeniu mus będzie dalej idealnie gładki."
],
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"title": "Pieczony kalafior",
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"content": "<h3><strong>Pieczemy kalafior.</strong></h3>\n<p>Piekarnik nagrzewamy do 160° (grzanie: góra i dół z termoobiegiem). Ze środkowej części umytego kalafiora wykrawamy trzy plastry o grubości 5–8 centymetrów, aby otrzymać duże steki z głąbem. Steki przekładamy na blaszkę wyłożoną papierem do pieczenia. Dodajemy masło pokrojone w kosteczki. Doprawiamy solą, pieprzem i listkami tymianku. Kalafior pieczemy ok. 45 minut, od czasu do czasu podlewając go rozpuszczonym masłem. Dbamy o niego niczym o niedzielną pieczeń.</p>",
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"content": "<h3><strong>Przygotowujemy purée z kalafiora.</strong></h3>\n<p>Resztę kalafiora siekamy na mniejsze części i podsmażamy na łyżce masła. Następnie zalewamy całość śmietanką i gotujemy do miękkości. Na koniec kalafior doprawiamy solą i miksujemy na gładkie purée.</p>",
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{
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"content": "<h3><strong>Przygotowujemy pesto z pietruszki.</strong></h3>\n<p>Orzeszki pinii prażymy na suchej patelni. Natkę pietruszki wkładamy do moździerza lub blendera, dodajemy starty parmezan, uprażone orzeszki pinii, czosnek i trochę oleju. Rozgniatamy lub miksujemy wszystko dokładnie na jednolitą masę. Następnie dodajemy resztę oleju, doprawiamy solą, pieprzem oraz skórką i sokiem z cytryny.</p>",
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{
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"margin_top": true,
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"content": "<p><strong>Przygotowujemy chipsy z zakwasu.</strong></p>\n<p>Piekarnik nagrzewamy do 160° (grzanie: góra i dół). Mleko podgrzewamy. Czerstwy chleb moczymy w ciepłym mleku. Kiedy będzie już miękki, przekładamy go do blendera. Dodajemy miód, masło i sól. Miksujemy całość na gładką masę. Masę chlebową rozsmarowujemy za pomocą długiej szpatułki cukierniczej na macie silikonowej i pieczemy 15–20 minut – do zrumienienia.</p>",
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Purée z kalafiora rozsmarowujemy na talerzu. Na nim układamy stek z kalafiora. Całość polewamy pietruszkowym pesto i posypujemy startym parmezanem. Podajemy z chipsami z zakwasu.</p>",
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"content": "<p>Przepis pochodzi z książki „<strong>Dzikie Historie</strong>” Ewy Michalskiej, więcej na temat książki przeczytasz w artykule >></p>",
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],
"steps": [
"Pieczemy kalafior.\nPiekarnik nagrzewamy do 160° (grzanie: góra i dół z termoobiegiem). Ze środkowej części umytego kalafiora wykrawamy trzy plastry o grubości 5–8 centymetrów, aby otrzymać duże steki z głąbem. Steki przekładamy na blaszkę wyłożoną papierem do pieczenia. Dodajemy masło pokrojone w kosteczki. Doprawiamy solą, pieprzem i listkami tymianku. Kalafior pieczemy ok. 45 minut, od czasu do czasu podlewając go rozpuszczonym masłem. Dbamy o niego niczym o niedzielną pieczeń.",
"Przygotowujemy purée z kalafiora.\nResztę kalafiora siekamy na mniejsze części i podsmażamy na łyżce masła. Następnie zalewamy całość śmietanką i gotujemy do miękkości. Na koniec kalafior doprawiamy solą i miksujemy na gładkie purée.",
"Przygotowujemy pesto z pietruszki.\nOrzeszki pinii prażymy na suchej patelni. Natkę pietruszki wkładamy do moździerza lub blendera, dodajemy starty parmezan, uprażone orzeszki pinii, czosnek i trochę oleju. Rozgniatamy lub miksujemy wszystko dokładnie na jednolitą masę. Następnie dodajemy resztę oleju, doprawiamy solą, pieprzem oraz skórką i sokiem z cytryny.",
"Przygotowujemy chipsy z zakwasu.\nPiekarnik nagrzewamy do 160° (grzanie: góra i dół). Mleko podgrzewamy. Czerstwy chleb moczymy w ciepłym mleku. Kiedy będzie już miękki, przekładamy go do blendera. Dodajemy miód, masło i sól. Miksujemy całość na gładką masę. Masę chlebową rozsmarowujemy za pomocą długiej szpatułki cukierniczej na macie silikonowej i pieczemy 15–20 minut – do zrumienienia.",
"Ostatni szlif.\nPurée z kalafiora rozsmarowujemy na talerzu. Na nim układamy stek z kalafiora. Całość polewamy pietruszkowym pesto i posypujemy startym parmezanem. Podajemy z chipsami z zakwasu."
],
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},
{
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"slug": "tarta-cytrynowa-2",
"title": "Tarta cytrynowa",
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{
"id": 2428629,
"margin_top": true,
"margin_bottom": false,
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"content": "<h3><strong>Przygotowujemy śmietankę aromatyzowaną bzem.</strong></h3>\n<p>Dzień przed pieczeniem tarty do śmietanki* dodajemy kwiaty bzu i wkładamy ją na całą noc do lodówki, aby nabrała smaku. Używamy samych kwiatów, bez łodyg.</p>\n<p>* Śmietanki używamy nieco więcej, niż potrzebujemy do nadzienia, ponieważ kwiaty bzu nieco nią nasiąkną.</p>",
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"content": "<h3><strong>Przygotowujemy kruche ciasto.</strong></h3>\n<p>Mąkę, cukier, masło i sól przekładamy do blendera lub ucieramy ręczniena drobną kruszonkę. Dodajemy żółtka i wodę. Szybko zagniatamy składniki, aby powstało jednolite ciasto. Ciasto owijamy folią spożywczą i wkładamy do lodówki na 1 godzinę.</p>",
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"content": "<h3><strong>Pieczemy spód tarty.</strong></h3>\n<p>Piekarnik nagrzewamy do 180° (grzanie: góra i dół z termobiegiem). Na blacie podsypanym mąką rozwałkowujemy schłodzone ciasto na grubość ok. 4 milimetrów. Ciastem wykładamy formę do tarty i dobrze dociskamy brzegi. Tak przygotowany spód tarty chłodzimy w zamrażalniku kolejne30 minut.Po tym czasie spód przykrywamy kawałkiem pergaminu większym od formyi wsypujemy na niego obciążenie (możemy użyć specjalnych kulek lub fasoli, kaszy czy ryżu).Ciasto pieczemy 15 minut. Po tym czasie zdejmujemy pergamin z obciążeniemi pieczemy spód kolejne 15 minut. Po wyjęciu z piekarnika spód całkowicie studzimy.</p>",
"highlighted_text": "krok 3",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
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{
"id": 2428632,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<h3><strong>Przygotowujemy nadzienie cytrynowe.</strong></h3>\n<p>Wyjmujemy kwiaty bzu ze śmietanki. Cukier mieszamy z jajkami na pastę. Dodajemy do niej śmietankę nasyconą smakiem czarnego bzu oraz sok i skórkę otartą z cytryny.</p>",
"highlighted_text": "krok 4",
"resourcetype": "TextWithHighlightWidget",
"first": false,
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"id": 2428633,
"margin_top": true,
"margin_bottom": false,
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"content": "<h3><strong>Pieczemy tartę.</strong></h3>\n<p>Piekarnik nagrzewamy do 140° (grzanie: góra i dół z termoobiegiem). Nadzienie cytrynowe wylewamy na upieczony spód. Tartę pieczemy 30–40 minut, aż nadzienie będzie ścięte (w dotyku powinno przypominać galaretkę). Upieczoną tartę pozostawiamy do wystygnięcia. Chłodzimy ją minimum 2 godziny przed podaniem, a najlepiej – całą noc.</p>",
"highlighted_text": "krok 5",
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{
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"margin_top": true,
"margin_bottom": false,
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Kwiaty czarnego bzu zanurzamy w syropie i dekorujemy nimi wierzch tarty.</p>",
"highlighted_text": "krok 6",
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{
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"content": "<p>Przepis pochodzi z książki „<strong>Dzikie Historie</strong>” Ewy Michalskiej, więcej na temat książki przeczytasz w artykule >></p>",
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"Przygotowujemy śmietankę aromatyzowaną bzem.\nDzień przed pieczeniem tarty do śmietanki* dodajemy kwiaty bzu i wkładamy ją na całą noc do lodówki, aby nabrała smaku. Używamy samych kwiatów, bez łodyg.\n* Śmietanki używamy nieco więcej, niż potrzebujemy do nadzienia, ponieważ kwiaty bzu nieco nią nasiąkną.",
"Przygotowujemy kruche ciasto.\nMąkę, cukier, masło i sól przekładamy do blendera lub ucieramy ręczniena drobną kruszonkę. Dodajemy żółtka i wodę. Szybko zagniatamy składniki, aby powstało jednolite ciasto. Ciasto owijamy folią spożywczą i wkładamy do lodówki na 1 godzinę.",
"Pieczemy spód tarty.\nPiekarnik nagrzewamy do 180° (grzanie: góra i dół z termobiegiem). Na blacie podsypanym mąką rozwałkowujemy schłodzone ciasto na grubość ok. 4 milimetrów. Ciastem wykładamy formę do tarty i dobrze dociskamy brzegi. Tak przygotowany spód tarty chłodzimy w zamrażalniku kolejne30 minut.Po tym czasie spód przykrywamy kawałkiem pergaminu większym od formyi wsypujemy na niego obciążenie (możemy użyć specjalnych kulek lub fasoli, kaszy czy ryżu).Ciasto pieczemy 15 minut. Po tym czasie zdejmujemy pergamin z obciążeniemi pieczemy spód kolejne 15 minut. Po wyjęciu z piekarnika spód całkowicie studzimy.",
"Przygotowujemy nadzienie cytrynowe.\nWyjmujemy kwiaty bzu ze śmietanki. Cukier mieszamy z jajkami na pastę. Dodajemy do niej śmietankę nasyconą smakiem czarnego bzu oraz sok i skórkę otartą z cytryny.",
"Pieczemy tartę.\nPiekarnik nagrzewamy do 140° (grzanie: góra i dół z termoobiegiem). Nadzienie cytrynowe wylewamy na upieczony spód. Tartę pieczemy 30–40 minut, aż nadzienie będzie ścięte (w dotyku powinno przypominać galaretkę). Upieczoną tartę pozostawiamy do wystygnięcia. Chłodzimy ją minimum 2 godziny przed podaniem, a najlepiej – całą noc.",
"Ostatni szlif.\nKwiaty czarnego bzu zanurzamy w syropie i dekorujemy nimi wierzch tarty."
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"content": "<h3><strong>Przygotowujemy tartę.</strong></h3>\n<p>Piekarnik nagrzewamy do 200° (grzanie: góra i dół). Ciasto francuskie delikatnie rozwałkowujemy i wykrawamy z niego dwa koła – jedno powinno być troszkę większe, aby przykryć spód tarty z farszem. Farsz nakładamy na środek mniejszego koła, zachowując 2–3 centymetry odstępu od brzegu. Spód z farszem przykrywamy większym kołem. Brzegi ciasta smarujemy rozbełtanym jajkiem i bardzo dokładnie sklejamy. Ostrym nożem robimy ozdobne nacięcia na brzegu oraz malutki otwór („komin”) na samym środku placka, aby para miała ujście. Wierzch tarty smarujemy pozostałym jajkiem. Tartę pieczemy ok. 30 minut – powinna być pięknie złota.</p>",
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"content": "<h3><strong>Ostatni szlif.</strong></h3>\n<p>Tartę wyjmujemy z pieca i odstawiamy do ostygnięcia na 10 minut. Następnie kroimy ją na kawałki i podajemy z kaczym jajkiem w koszulce lub sadzonym.</p>",
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"content": "<p>Przepis pochodzi z książki „<strong>Dzikie Historie</strong>” Ewy Michalskiej, więcej na temat książki przeczytasz w artykule >></p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Maciek Kaniuk</strong></p>",
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"Przygotowujemy farsz.\nCebulkę, czosnek i por kroimy bardzo drobno. Na patelni rozpuszczamy masło i smażymy warzywa ok. 10 minut, aż zmiękną. Umyte szparagi (nie musimy ich obierać) drobno siekamy i dorzucamy na patelnię. Wszystkie warzywa smażymy jeszcze przez 1 minutę, następnie zdejmujemy je z ognia, aby delikatnie przestygły. Podsmażone warzywa mieszamy z serkiem mascarpone i parmezanem. Farsz doprawiamy solą, pieprzem i skórką otartą z cytryny. Na koniec dodajemy posiekaną natkę pietruszki.",
"Przygotowujemy tartę.\nPiekarnik nagrzewamy do 200° (grzanie: góra i dół). Ciasto francuskie delikatnie rozwałkowujemy i wykrawamy z niego dwa koła – jedno powinno być troszkę większe, aby przykryć spód tarty z farszem. Farsz nakładamy na środek mniejszego koła, zachowując 2–3 centymetry odstępu od brzegu. Spód z farszem przykrywamy większym kołem. Brzegi ciasta smarujemy rozbełtanym jajkiem i bardzo dokładnie sklejamy. Ostrym nożem robimy ozdobne nacięcia na brzegu oraz malutki otwór („komin”) na samym środku placka, aby para miała ujście. Wierzch tarty smarujemy pozostałym jajkiem. Tartę pieczemy ok. 30 minut – powinna być pięknie złota.",
"Ostatni szlif.\nTartę wyjmujemy z pieca i odstawiamy do ostygnięcia na 10 minut. Następnie kroimy ją na kawałki i podajemy z kaczym jajkiem w koszulce lub sadzonym."
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"content": "<p>Zioła grubo kroimy i przekładamy do kielicha <a href=\"https://www.philips.pl/c-e/ho/blendery-sokowirowki-i-roboty-kuchenne.html\" rel=\"noopener\" target=\"_blank\">blendera wysokoobrotowego</a>. Dodajemy czosnek, chili, oliwę, sól, pieprz i sok z cytryny. Miksujemy na gładkie pesto. </p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"Płatki kokosowe obtaczamy w sosie sojowym i syropie klonowym. Doprawiamy wędzoną papryką, słodką papryką i solą. - Prażymy je w Ovi Smart – pieczemy 3 minuty w 180 stopniach, mieszamy co minutę. ",
"Zioła grubo kroimy i przekładamy do kielicha blendera wysokoobrotowego. Dodajemy czosnek, chili, oliwę, sól, pieprz i sok z cytryny. Miksujemy na gładkie pesto. ",
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"content": "<p>Mrożone brzoskwinie, wodę, żurawinę i tequilę umieszczamy w kielichu <a href=\"https://www.philips.pl/c-e/ho/blendery-sokowirowki-i-roboty-kuchenne.html\" rel=\"noopener\" target=\"_blank\">blendera</a>. Igiełki rozmarynu oddzielamy od łodygi, kilka zostawiamy do dekoracji, a kilka wsypujemy do kielicha. Dodajemy lód, miksujemy pulsacyjnie kilka sekund. Owoce muszą się połączyć z resztą składników i utworzyć gładką masę. </p>",
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"content": "<p>Do koktajlu możemy użyć innych mrożonych owoców, na przykład mango, ananasa lub truskawek.</p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"site_title": "Chleb z masłem z tuńczykiem, anchois i kaparami, prażonymi orzechami włoskimi i grillowanym bakłażanem",
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"Kromki pieczywa smażymy na patelni z dodatkiem oliwy. Smarujemy je masłem z tuńczykiem, anchois i kaparami, posypujemy karmelizowanymi orzechami, na wierzchu układamy plastry grillowanego bakłażana. "
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"site_title": "Pstrąg łososiowy z orzechowo-pomarańczową panierką z chleba na zakwasie i szafranowym aioli",
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"Białko i żółtka umieszczamy w kielichu blendera wysokoobrotowego. Dodajemy olej, musztardę, szafran, sól, pieprz i wyciśnięte ząbki upieczonego czosnku. Miksujemy. Zaczynamy od mniejszej mocy, by olej połączył się z żółtkami. Gdy masa zacznie gęstnieć, miksujemy mocniej – do całkowitego połączenia składników. Dodajemy sok z cytryny, mieszamy.",
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"Orzechy, pistacje, małe kawałki czerstwego chleba, skórkę otartą z pomarańczy i oliwę umieszczamy w kielichu blendera. Miksujemy do uzyskania posypki o konsystencji mokrego piasku. Doprawiamy solą i pieprzem. ",
"Posypką orzechową panierujemy wierzch ryby. Powinno być jej dość dużo, po upieczeniu ma utworzyć na rybie skorupkę. Pieczemy w Ovi Smart, w 190 stopniach, przez 8 minut. Podajemy z szafranowym aioli."
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"content": "<p>Na maśle podsmażamy przez minutę pokrojoną w kostkę cebulę i posiekany czosnek. Dodajemy pokrojony drobno por, smażymy jeszcze minutę. </p>",
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"content": "<p>Upieczoną terrinę studzimy i kroimy na plastry. Podajemy z majonezem borowikowym. Danie można serwować na ciepło lub na zimno.</p>",
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"meta_description": "Sprawdź jak przygotować wegetariańską terrinę z warzyw korzeniowych. Przepis na majonez borowikowy. Świąteczne przepisy na nieoczywiste dania",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"steps": [
"Na maśle podsmażamy przez minutę pokrojoną w kostkę cebulę i posiekany czosnek. Dodajemy pokrojony drobno por, smażymy jeszcze minutę. ",
"Marchewkę, pietruszkę i dynię ścieramy na tarce o grubych oczkach. Warzywa dodajemy na patelnię, smażymy minutę. Muszą być lekko usmażone, lecz wciąż surowe. Zawartość patelni przekładamy do miski, dodajemy jajka, kaszkę kukurydzianą i parmezan, doprawiamy solą i pieprzem.",
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"Suszone borowiki mielemy drobno w młynku do kawy. Białko i żółtka wlewamy do kielicha blendera. Dodajemy olej, musztardę, sól i pieprz. Miksujemy. Zaczynamy od mniejszej mocy, by olej połączył się z żółtkami. Gdy masa zacznie gęstnieć, miksujemy mocniej – do całkowitego połączenia składników. Dodajemy puder z borowików, mieszamy. ",
"Upieczoną terrinę studzimy i kroimy na plastry. Podajemy z majonezem borowikowym. Danie można serwować na ciepło lub na zimno."
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"steps": [
"Czerwoną cebulę kroimy w piórka, czosnek w plasterki, smażymy je razem na łyżce oleju. Dodajemy drobno pokrojony seler naciowy i przekrojone na pół pomidorki cherry. Smażymy kilka minut. Dodajemy koncentrat pomidorowy, wino, przyprawę do piernika i ocet. Dusimy około 40 minut. Doprawiamy sosem worcester i solą, miksujemy w blenderze wysokoobrotowym na gładką masę (jeśli chcemy, by była idealnie gładka, możemy przetrzeć ją przez gęste sito). ",
"Białka łączymy z żółtkiem, dodajemy mleczko kokosowe, mieszamy. Do osobnych misek wsypujemy mąkę i bułkę tartą panko. Boczniaki obtaczamy kolejno w mące, jajkach z mleczkiem kokosowym, a na końcu w panko. Skrapiamy olejem.",
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{
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"id": 2424099,
"margin_top": true,
"margin_bottom": false,
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"content": "<p>Goździki i kardamon rozdrabniamy przy użyciu młynka do kawy lub moździerza. Dodajemy przyprawę curry, mieszamy.</p>",
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{
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"content": "<p>Płaty ciasta rozkładamy na blacie. Smarujemy je oliwą i przyklejamy jeden do drugiego – każdy potrzebny nam arkusz musi mieć 3 warstwy. Nie żałujemy oliwy, a arkusze trzymamy pod ściereczką, by zapobiec pękaniu i kruszeniu się ciasta. Arkusze kroimy na kwadraty o wymiarach 10×10 centymetrów. Na środku każdego z nich kładziemy po łyżce farszu, zawijamy boki ciasta do środka i całość zwijamy w rulon. Krokiety pieczemy w <a href=\"https://www.philips.pl/c-e/ho/gotowanie-smazenie-i-pieczenie/ovi-smart.html\" rel=\"noopener\" target=\"_blank\">Ovi Smart</a>, w 180 stopniach, przez 15 minut.</p>",
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"content": "<p>W kielichu <a href=\"https://www.philips.pl/c-e/ho/blendery-sokowirowki-i-roboty-kuchenne.html\" rel=\"noopener\" target=\"_blank\">blendera wysokoobrotowego</a> umieszczamy listki mięty, jogurt, skórkę otartą z cytryny, sok z cytryny, sól i pieprz. Miksujemy na gładki sos, przekładamy go do miseczki i posypujemy czarnuszką. Podajemy krokiety z sosem miętowym.</p>",
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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Ewa Michalska</strong></p>\n<hr>\n<p>Stylizacja: <strong>Beata Hadaś</strong></p>\n<hr>\n<p>Zdjęcie: <strong>Rafał Meszka</strong></p>",
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"site_title": "Krokiety z ciasta filo faszerowane ciecierzycą i pieczoną dynią z sosem miętowym",
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"Goździki i kardamon rozdrabniamy przy użyciu młynka do kawy lub moździerza. Dodajemy przyprawę curry, mieszamy.",
"Na rozgrzanym oleju smażymy pokrojoną w kostkę cebulę i posiekany czosnek. Dodajemy starty na drobnej tarce imbir, smażymy minutę. Zawartość patelni przekładamy do miski.",
"Marchewkę i dynię obieramy i ścieramy na tarce o grubych oczkach. Warzywa smażymy na odrobinie rozgrzanego oleju, dodajemy mieszankę przypraw, cebulę z czosnkiem i imbirem, ciecierzycę razem z zalewą i soczewicę. Wlewamy wodę – tyle, by przykryła składniki. Gotujemy około 20 minut, do miękkości soczewicy. Farsz studzimy, doprawiamy solą, sokiem i skórką z cytryny i posiekaną kolendrą.",
"Płaty ciasta rozkładamy na blacie. Smarujemy je oliwą i przyklejamy jeden do drugiego – każdy potrzebny nam arkusz musi mieć 3 warstwy. Nie żałujemy oliwy, a arkusze trzymamy pod ściereczką, by zapobiec pękaniu i kruszeniu się ciasta. Arkusze kroimy na kwadraty o wymiarach 10×10 centymetrów. Na środku każdego z nich kładziemy po łyżce farszu, zawijamy boki ciasta do środka i całość zwijamy w rulon. Krokiety pieczemy w Ovi Smart, w 180 stopniach, przez 15 minut.",
"W kielichu blendera wysokoobrotowego umieszczamy listki mięty, jogurt, skórkę otartą z cytryny, sok z cytryny, sól i pieprz. Miksujemy na gładki sos, przekładamy go do miseczki i posypujemy czarnuszką. Podajemy krokiety z sosem miętowym."
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