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"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>",
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"site_title": "Z czym jeść i podać śledzie?",
"og_title": "Przepis na niebanalne śledzie z kimchi",
"og_description": "Kto powiedział, że śledzie mogą być tylko w occie lub oleju? Oto sposób na połączenie polskich smaków z azjatyckimi. Zobaczcie, jak zrobić śledzie z ostrym kimchi.",
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"content": "<p><span>Do miski przesiewamy mąkę i proszek do pieczenia. Wlewamy wodę i łączymy składniki. Dodajemy drobno pokrojoną cebulkę ze szczypiorkiem, rozdrobnione kimchi razem z zalewą, sos sojowy oraz olej sezamowy. Jeszcze raz bardzo dokładnie mieszamy. Gdyby ciasto było zbyt gęste, dolewamy odrobinę wody. Odstawiamy na 15 minut.</span></p>",
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"content": "<p><span>Rozgrzewamy suchą patelnię. Porcje ciasta nabieramy łyżką, formujemy z niego owalne placki i smażymy je z obu stron na złoty kolor. Podajemy z ostrym sosem. Placki najlepiej smakują od razu po przygotowaniu.</span></p>",
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"meta_description": "Przepis na tradycyjne, ostre kimchi, które możecie wykorzystać do zrobienia wytrawnych placków wegetariańskich na obiad. Sprawdźcie, jak je zrobić w wersji bezglutenowej z mąki orkiszowej.",
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"steps": [
"Do miski przesiewamy mąkę i proszek do pieczenia. Wlewamy wodę i łączymy składniki. Dodajemy drobno pokrojoną cebulkę ze szczypiorkiem, rozdrobnione kimchi razem z zalewą, sos sojowy oraz olej sezamowy. Jeszcze raz bardzo dokładnie mieszamy. Gdyby ciasto było zbyt gęste, dolewamy odrobinę wody. Odstawiamy na 15 minut.",
"W tym czasie przygotowujemy sos. W miseczce łączymy sos sojowy, ocet ryżowy, miód, olej sezamowy, przeciśnięty przez praskę czosnek, prażony sezam oraz posiekaną papryczkę chili. Mieszamy i odstawiamy, aby smaki dobrze się połączyły.",
"Rozgrzewamy suchą patelnię. Porcje ciasta nabieramy łyżką, formujemy z niego owalne placki i smażymy je z obu stron na złoty kolor. Podajemy z ostrym sosem. Placki najlepiej smakują od razu po przygotowaniu."
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"id": 1319912,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Tofu kroimy w kostkę i wkładamy do szczelnie zamykanego pojemnika. Czosnek i imbir obieramy, kroimy w drobną kosteczkę i dodajemy do tofu.<br></span></p>",
"highlighted_text": "krok 1",
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{
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"content": "<p><span>Z wody, octu, kuminu, pasty gochujang, cukru, sosu sojowego i oleju sezamowego robimy marynatę – zalewamy nią tofu. Pudełko zamykamy i wstawiamy do lodówki na 2 godziny. Po wyjęciu kimchi obsmażamy na patelni z niewielką ilością rozgrzanego oleju.<br></span></p>",
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{
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"margin_bottom": false,
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"content": "<p><span>Przygotowujemy tortille. Do miski przesiewamy oba rodzaje mąki i sól, dodajemy rozpuszczone masło oraz ciepłą wodę. Zagniatamy, aż ciasto będzie jednolite i elastyczne. Odstawiamy do lodówki na 15-20 minut.<br></span></p>",
"highlighted_text": "krok 3",
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"margin_top": true,
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"content": "<p><span>W małym słoiczku dokładnie mieszamy majonez ze srirachą i z sokiem z limonki. Wstawiamy do lodówki.<br></span></p>",
"highlighted_text": "krok 4",
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{
"id": 1319916,
"margin_top": true,
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"content": "<p><span>Kimchi odsączamy z zalewy, mocno rozdrabniamy. Białą kapustę i zieloną cebulkę siekamy i dodajemy do kimchi. Wrzucamy rozdrobnioną kolendrę, wyciskamy sok z limonki i doprawiamy solą i pieprzem. Wstawiamy do lodówki.<br></span></p>",
"highlighted_text": "krok 5",
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{
"id": 1319917,
"margin_top": true,
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"content": "<p><span>Blat podsypujemy mąką kukurydzianą. Z zagniecionego ciasta robimy małe kulki, które rozpłaszczamy ręcznie lub przy użyciu wałka kuchennego na bardzo cienkie placki o średnicy 12-14 centymetrów. Tak przygotowane tortille smażymy na suchej patelni – po 1 minucie z każdej strony. Jeśli mamy możliwość, gorące placki lekko studzimy na kratce, tak by nadać im kształt łódeczek. Jeśli nie, z jeszcze ciepłych placków składamy tacos.<br></span></p>",
"highlighted_text": "krok 6",
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"content": "<p><span>Tortillę bierzemy w dłoń i smarujemy sosem majonezowym. Do środka nakładamy awokado pokrojone w cienkie plasterki, surówkę z kimchi oraz podsmażone tofu. Wierzch posypujemy pokrojoną cebulką i listkami kolendry. Azjatyckie tacos podajemy od razu po przygotowaniu.</span></p>",
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"name": "sriracha",
"quantity": "2 łyżeczki"
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"name": "sok z limonki",
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{
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"header": false,
"name": "kimchi",
"quantity": "200 g"
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{
"id": 15451,
"header": false,
"name": "biała kapusta",
"quantity": "150 g"
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{
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"header": false,
"name": "zielona cebulka",
"quantity": "2 sztuki"
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{
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"quantity": "⅓ pęczka"
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"name": "sok z limonki",
"quantity": "z 1 sztuki"
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"quantity": "do smaku"
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"quantity": "do smaku"
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"name": "awokado",
"quantity": "1 sztuka"
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"title": "Azjatyckie tacos z tofu i awokado",
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"site_title": "Z czym zjeść tacos?",
"og_title": "Azjatyckie tacos z kimchi i awokado – przepis",
"og_description": "Jeśli szukacie wyjatkowego przepisu na wykorzystanie awokado i przygotowanie smacznych przekąsek, to mamy coś dla was. Oto sposób na azjatyckie tacos z kimchi. Jak je zrobić?",
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"tags": [
"kapusta",
"awokado",
"tofu"
],
"steps": [
"Tofu kroimy w kostkę i wkładamy do szczelnie zamykanego pojemnika. Czosnek i imbir obieramy, kroimy w drobną kosteczkę i dodajemy do tofu.",
"Z wody, octu, kuminu, pasty gochujang, cukru, sosu sojowego i oleju sezamowego robimy marynatę – zalewamy nią tofu. Pudełko zamykamy i wstawiamy do lodówki na 2 godziny. Po wyjęciu kimchi obsmażamy na patelni z niewielką ilością rozgrzanego oleju.",
"Przygotowujemy tortille. Do miski przesiewamy oba rodzaje mąki i sól, dodajemy rozpuszczone masło oraz ciepłą wodę. Zagniatamy, aż ciasto będzie jednolite i elastyczne. Odstawiamy do lodówki na 15-20 minut.",
"W małym słoiczku dokładnie mieszamy majonez ze srirachą i z sokiem z limonki. Wstawiamy do lodówki.",
"Kimchi odsączamy z zalewy, mocno rozdrabniamy. Białą kapustę i zieloną cebulkę siekamy i dodajemy do kimchi. Wrzucamy rozdrobnioną kolendrę, wyciskamy sok z limonki i doprawiamy solą i pieprzem. Wstawiamy do lodówki.",
"Blat podsypujemy mąką kukurydzianą. Z zagniecionego ciasta robimy małe kulki, które rozpłaszczamy ręcznie lub przy użyciu wałka kuchennego na bardzo cienkie placki o średnicy 12-14 centymetrów. Tak przygotowane tortille smażymy na suchej patelni – po 1 minucie z każdej strony. Jeśli mamy możliwość, gorące placki lekko studzimy na kratce, tak by nadać im kształt łódeczek. Jeśli nie, z jeszcze ciepłych placków składamy tacos.",
"Tortillę bierzemy w dłoń i smarujemy sosem majonezowym. Do środka nakładamy awokado pokrojone w cienkie plasterki, surówkę z kimchi oraz podsmażone tofu. Wierzch posypujemy pokrojoną cebulką i listkami kolendry. Azjatyckie tacos podajemy od razu po przygotowaniu."
],
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{
"id": 1201,
"slug": "azjatyckie-tacos-z-kimchi-i-wieprzowina",
"title": "Azjatyckie tacos z kimchi i wieprzowiną",
"widgets": [
{
"id": 1319870,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Łopatkę wieprzową dokładnie oczyszczamy i nacieramy pastą gochujang, solą i pieprzem. Wkładamy do szczelnie zamykanego pojemnika i odstawiamy do lodówki na minimum 2 godziny, najlepiej na całą noc.</span></p>",
"highlighted_text": "krok 1",
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"last": false
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{
"id": 1319871,
"margin_top": true,
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"content": "<p><span>Przygotowujemy sos do pieczenia mięsa. Cebulę i czosnek obieramy, bardzo drobno kroimy i łączymy z pozostałymi składnikami sosu. Zamarynowane mięso umieszczamy w naczyniu żaroodpornym, zalewamy sosem i wstawiamy do piekarnika rozgrzanego do 150 stopni. Pieczemy 4-5 godzin. W trakcie kilka razy podlewamy mięso sosem, w którym się piecze. Pół godziny przed końcem pieczenia mięso rozrywamy na drobne kawałki, dokładnie mieszamy z sosem i pieczemy dalej. Tym razem bez przykrycia.</span></p>",
"highlighted_text": "krok 2",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1319872,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Przygotowujemy tortille. Do miski przesiewamy oba rodzaje mąki i sól, dodajemy rozpuszczone masło oraz ciepłą wodę. Zagniatamy, aż ciasto będzie jednolite i elastyczne. Odstawiamy do lodówki na 15-20 minut.</span></p>",
"highlighted_text": "krok 3",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1319873,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Wszystkie składniki pikantnego sosu śmietanowego umieszczamy w malakserze i miksujemy przez 1 minutę. Przelewamy do słoiczka i wstawiamy do lodówki.</span></p>",
"highlighted_text": "krok 4",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1319874,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Kimchi odsączamy z zalewy, rozdrabniamy. Białą kapustę i zieloną cebulkę siekamy i dodajemy do kimchi. Wrzucamy rozdrobnioną kolendrę, wyciskamy sok z limonki i doprawiamy solą i pieprzem. Wstawiamy do lodówki.</span></p>",
"highlighted_text": "krok 5",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1319875,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Blat podsypujemy mąką kukurydzianą. Z gotowego ciasta robimy małe kulki, które spłaszczamy ręcznie lub przy użyciu wałka kuchennego na bardzo cienkie placki o średnicy 12-14 centymetrów. Tak przygotowane tortille smażymy na suchej patelni – po 1 minucie z każdej strony. Jeśli mamy możliwość, gorące placki lekko studzimy na kratce, tak by nadać im kształt łódeczek. Jeśli nie, z jeszcze ciepłych placków składamy tacos.</span></p>",
"highlighted_text": "krok 6",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1319876,
"margin_top": true,
"margin_bottom": true,
"show_everywhere": false,
"content": "<p><span>Tortillę bierzemy w dłoń, smarujemy sosem śmietanowym, do środka nakładamy surówkę z kimchi i wieprzowinę. Wierzch posypujemy listkami kolendry. Azjatyckie tacos podajemy od razu po przygotowaniu.</span></p>",
"highlighted_text": "krok 7",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": true
}
],
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"timestamp": "2020-11-23T09:54:43.672712",
"meta_description": "Zobaczcie przepis na domowe tacos z mięsem. Sprawdźcie, jak wieprzowinę zawinąć w tortille do tacos, jakiego użyć sera i jak krok po kroku zrobić do nich farsz z kimchi.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>",
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"title": "Azjatyckie tacos z wieprzowiną i kimchi",
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"tags": [
"kapusta",
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"steps": [
"Łopatkę wieprzową dokładnie oczyszczamy i nacieramy pastą gochujang, solą i pieprzem. Wkładamy do szczelnie zamykanego pojemnika i odstawiamy do lodówki na minimum 2 godziny, najlepiej na całą noc.",
"Przygotowujemy sos do pieczenia mięsa. Cebulę i czosnek obieramy, bardzo drobno kroimy i łączymy z pozostałymi składnikami sosu. Zamarynowane mięso umieszczamy w naczyniu żaroodpornym, zalewamy sosem i wstawiamy do piekarnika rozgrzanego do 150 stopni. Pieczemy 4-5 godzin. W trakcie kilka razy podlewamy mięso sosem, w którym się piecze. Pół godziny przed końcem pieczenia mięso rozrywamy na drobne kawałki, dokładnie mieszamy z sosem i pieczemy dalej. Tym razem bez przykrycia.",
"Przygotowujemy tortille. Do miski przesiewamy oba rodzaje mąki i sól, dodajemy rozpuszczone masło oraz ciepłą wodę. Zagniatamy, aż ciasto będzie jednolite i elastyczne. Odstawiamy do lodówki na 15-20 minut.",
"Wszystkie składniki pikantnego sosu śmietanowego umieszczamy w malakserze i miksujemy przez 1 minutę. Przelewamy do słoiczka i wstawiamy do lodówki.",
"Kimchi odsączamy z zalewy, rozdrabniamy. Białą kapustę i zieloną cebulkę siekamy i dodajemy do kimchi. Wrzucamy rozdrobnioną kolendrę, wyciskamy sok z limonki i doprawiamy solą i pieprzem. Wstawiamy do lodówki.",
"Blat podsypujemy mąką kukurydzianą. Z gotowego ciasta robimy małe kulki, które spłaszczamy ręcznie lub przy użyciu wałka kuchennego na bardzo cienkie placki o średnicy 12-14 centymetrów. Tak przygotowane tortille smażymy na suchej patelni – po 1 minucie z każdej strony. Jeśli mamy możliwość, gorące placki lekko studzimy na kratce, tak by nadać im kształt łódeczek. Jeśli nie, z jeszcze ciepłych placków składamy tacos.",
"Tortillę bierzemy w dłoń, smarujemy sosem śmietanowym, do środka nakładamy surówkę z kimchi i wieprzowinę. Wierzch posypujemy listkami kolendry. Azjatyckie tacos podajemy od razu po przygotowaniu."
],
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"widgets": [
{
"id": 1319827,
"margin_top": true,
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"content": "<p><span>Marchewkę i rzodkiewkę kroimy w plasterki, kapustę siekamy, cebulę kroimy w piórka, a cukinię w cienkie wstążki. Wszystkie warzywa wkładamy do dużego słoika.</span></p>",
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"content": "<p><span>Łączymy składniki marynaty – dokładnie mieszamy. Zalewamy nią warzywa w słoiku i odstawiamy na minimum 2 godziny.</span></p>",
"highlighted_text": "krok 2",
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"content": "<p><span>Kimchi odsączamy z zalewy, rozdrabniamy. Do miseczki nakładamy marynowane warzywa, kimchi, listki mięty, szczypiorek i kolendrę. Dokładnie mieszamy. Wierzch posypujemy prażonym sezamem. Podajemy od razu po przygotowaniu.</span></p>",
"highlighted_text": "krok 3",
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"site_title": "Kimchi w sałatce – jak zrobić?",
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"og_description": "Sprawdza się w bułeczkach bao, azjatyckich hot-dogach i zdrowej sałatce. Jak przygotować na lunch ostrą sałatkę z kimchi i piklowanymi warzywami?",
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"tags": [
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"steps": [
"Marchewkę i rzodkiewkę kroimy w plasterki, kapustę siekamy, cebulę kroimy w piórka, a cukinię w cienkie wstążki. Wszystkie warzywa wkładamy do dużego słoika.",
"Łączymy składniki marynaty – dokładnie mieszamy. Zalewamy nią warzywa w słoiku i odstawiamy na minimum 2 godziny.",
"Kimchi odsączamy z zalewy, rozdrabniamy. Do miseczki nakładamy marynowane warzywa, kimchi, listki mięty, szczypiorek i kolendrę. Dokładnie mieszamy. Wierzch posypujemy prażonym sezamem. Podajemy od razu po przygotowaniu."
],
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"widgets": [
{
"id": 1319541,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Przygotowujemy ciasto drożdżowe na bułeczki. Do miski przesiewamy mąkę, sól, proszek do pieczenia i mieszamy. Pośrodku robimy wgłębienie, wlewamy do niego ciepłą wodę i wsypujemy cukier oraz drożdże. Na koniec dodajemy olej i zagniatamy, by uzyskać gładkie, jednolite ciasto. Miskę przykrywamy wilgotną ściereczką i odstawiamy w ciepłe miejsce na mniej więcej 60 minut. Ciasto powinno podwoić objętość.</span></p>",
"highlighted_text": "krok 1",
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"content": "<p><span>Tofu kroimy w plasterki i moczymy chwilę w sosie sojowym wymieszanym z cukrem. By zyskało bardziej intensywny smak, możemy zostawić je na godzinę, by się zamarynowało. Gotowe obtaczamy w mące kukurydzianej i smażymy na złoty kolor na rozgrzanej patelni z odrobiną oleju. Zdejmujemy z ognia i odsączamy z nadmiaru tłuszczu.</span></p>",
"highlighted_text": "krok 2",
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"content": "<p><span>Kapustę pekińską i miętę kroimy w cienkie paski, wkładamy do miseczki i łączymy z sokiem z limonki i cukrem. Odstawiamy do lodówki na kwadrans, aby smaki się połączyły. Ogórka i rzodkiewkę kroimy w plasterki. Pikle odsączamy z zalewy.</span></p>",
"highlighted_text": "krok 3",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
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{
"id": 1319544,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Do malaksera wkładamy odsączone kimchi, majonez, czosnek oraz odrobinę srirachy – blendujemy na gładki sos.</span></p>",
"highlighted_text": "krok 4",
"resourcetype": "TextWithHighlightWidget",
"first": false,
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{
"id": 1319545,
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"content": "<p><span>Orzeszki ziemne siekamy i ucieramy z cukrem trzcinowym i wodą. Cebulę kroimy w piórka.</span></p>",
"highlighted_text": "krok 5",
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"content": "<p><span>Wyrośnięte ciasto dzielimy na 8 części. Każdą wałkujemy na owalny placek o wymiarach około 9 × 12 centymetrów. Wierzch ciasta smarujemy cieniutko olejem, składamy placek na pół i lekko dociskamy. Bułeczki gotujemy na parze przez 20-25 minut. Powinny znacznie zwiększyć objętość, być sprężyste i wilgotne.</span></p>",
"highlighted_text": "krok 6",
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"content": "<p><span>Gotowe bułeczki bao smarujemy sosem kimchi. Nakładamy kapustę pekińską, smażone tofu, pikle, ogórka, rzodkiewkę i cebulę. Wierzch dania posypujemy orzeszkami i listkami świeżej kolendry. Podajemy od razu po przygotowaniu.</span></p>",
"highlighted_text": "krok 7",
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{
"id": 15323,
"header": false,
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"quantity": "120 ml"
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{
"id": 15324,
"header": false,
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},
{
"id": 15325,
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"quantity": "4 g"
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{
"id": 15326,
"header": false,
"name": "olej",
"quantity": "1 łyżeczka + do smarowania"
},
{
"id": 15327,
"header": true,
"name": "Marynowane tofu:",
"quantity": ""
},
{
"id": 15328,
"header": false,
"name": "wędzone tofu",
"quantity": "150 g"
},
{
"id": 15329,
"header": false,
"name": "sos sojowy",
"quantity": "1 łyżka"
},
{
"id": 15330,
"header": false,
"name": "brązowy cukier",
"quantity": "1 łyżeczka"
},
{
"id": 15331,
"header": false,
"name": "mąka kukurydziana",
"quantity": "do obtoczenia"
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{
"id": 15332,
"header": false,
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"quantity": "do smażenia"
},
{
"id": 15333,
"header": true,
"name": "Farsz:",
"quantity": ""
},
{
"id": 15334,
"header": false,
"name": "kapusta pekińska",
"quantity": "¼ sztuki"
},
{
"id": 15335,
"header": false,
"name": "listki mięty",
"quantity": "garść"
},
{
"id": 15336,
"header": false,
"name": "sok z limonki",
"quantity": "z 1 sztuki"
},
{
"id": 15337,
"header": false,
"name": "cukier",
"quantity": "1 łyżeczka"
},
{
"id": 15338,
"header": false,
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"quantity": "½ sztuki"
},
{
"id": 15339,
"header": false,
"name": "rzodkiewka",
"quantity": "3 sztuki"
},
{
"id": 15340,
"header": false,
"name": "ulubione piklowane warzywa",
"quantity": "100 g"
},
{
"id": 15341,
"header": true,
"name": "Sos kimchi:",
"quantity": ""
},
{
"id": 15342,
"header": false,
"name": "kimchi",
"quantity": "80 g"
},
{
"id": 15343,
"header": false,
"name": "majonez",
"quantity": "4 łyżki"
},
{
"id": 15344,
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"quantity": "½ ząbka"
},
{
"id": 15345,
"header": false,
"name": "sriracha",
"quantity": "½ łyżeczki"
},
{
"id": 15346,
"header": true,
"name": "Do podania:",
"quantity": ""
},
{
"id": 15347,
"header": false,
"name": "prażone orzeszki ziemne niesolone",
"quantity": "30 g"
},
{
"id": 15348,
"header": false,
"name": "cukier trzcinowy",
"quantity": "1 łyżeczka"
},
{
"id": 15349,
"header": false,
"name": "woda",
"quantity": "1 łyżeczka"
},
{
"id": 15350,
"header": false,
"name": "czerwona cebula",
"quantity": "½ sztuki"
},
{
"id": 15351,
"header": false,
"name": "świeża kolendra",
"quantity": "⅓ pęczka"
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"site_title": "Przepis na najlepsze bułeczki bao z warzywami i tofu",
"og_title": "Przepis na bułeczki bao z warzywami i sosem kimchi",
"og_description": "Pulchne, miękkie i wyjatkowo smaczne. Spróbujcie niebanalnych bułeczek bao z warzywami i sosem kimchi. Jak je przygotować krok po kroku?",
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"tags": [
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"Przygotowujemy ciasto drożdżowe na bułeczki. Do miski przesiewamy mąkę, sól, proszek do pieczenia i mieszamy. Pośrodku robimy wgłębienie, wlewamy do niego ciepłą wodę i wsypujemy cukier oraz drożdże. Na koniec dodajemy olej i zagniatamy, by uzyskać gładkie, jednolite ciasto. Miskę przykrywamy wilgotną ściereczką i odstawiamy w ciepłe miejsce na mniej więcej 60 minut. Ciasto powinno podwoić objętość.",
"Tofu kroimy w plasterki i moczymy chwilę w sosie sojowym wymieszanym z cukrem. By zyskało bardziej intensywny smak, możemy zostawić je na godzinę, by się zamarynowało. Gotowe obtaczamy w mące kukurydzianej i smażymy na złoty kolor na rozgrzanej patelni z odrobiną oleju. Zdejmujemy z ognia i odsączamy z nadmiaru tłuszczu.",
"Kapustę pekińską i miętę kroimy w cienkie paski, wkładamy do miseczki i łączymy z sokiem z limonki i cukrem. Odstawiamy do lodówki na kwadrans, aby smaki się połączyły. Ogórka i rzodkiewkę kroimy w plasterki. Pikle odsączamy z zalewy.",
"Do malaksera wkładamy odsączone kimchi, majonez, czosnek oraz odrobinę srirachy – blendujemy na gładki sos.",
"Orzeszki ziemne siekamy i ucieramy z cukrem trzcinowym i wodą. Cebulę kroimy w piórka.",
"Wyrośnięte ciasto dzielimy na 8 części. Każdą wałkujemy na owalny placek o wymiarach około 9 × 12 centymetrów. Wierzch ciasta smarujemy cieniutko olejem, składamy placek na pół i lekko dociskamy. Bułeczki gotujemy na parze przez 20-25 minut. Powinny znacznie zwiększyć objętość, być sprężyste i wilgotne.",
"Gotowe bułeczki bao smarujemy sosem kimchi. Nakładamy kapustę pekińską, smażone tofu, pikle, ogórka, rzodkiewkę i cebulę. Wierzch dania posypujemy orzeszkami i listkami świeżej kolendry. Podajemy od razu po przygotowaniu."
],
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},
{
"id": 1197,
"slug": "ryz-smazony-z-kimchi-i-kurczakiem",
"title": "Ryż smażony z kimchi i kurczakiem",
"widgets": [
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"id": 1315806,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Ryż gotujemy al dente w osolonej wodzie.</span></p>",
"highlighted_text": "krok 1",
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{
"id": 1315807,
"margin_top": true,
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"content": "<p><span>Cebulę, czosnek, imbir i chili siekamy i smażymy na patelni, na rozgrzanym oleju sezamowym. Po chwili dodajemy pokrojonego w kostkę kurczaka, a następnie pokrojone w słupki warzywa: czerwoną paprykę i marchewkę. Smażymy, aż mięso ładnie się zarumieni. Kimchi szatkujemy i dorzucamy na patelnię. Smażymy kilka minut, aż warzywa będą miękkie.</span></p>",
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{
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"content": "<p><span>W miseczce łączymy wszystkie składniki sosu, mieszamy i wlewamy na patelnię. Dodajemy ugotowany ryż i delikatnie łączymy składniki. Podgrzewamy na małym ogniu przez 2-3 minuty.<br></span></p>",
"highlighted_text": "krok 3",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1315809,
"margin_top": true,
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"content": "<p><span>W tym czasie na drugiej patelni rozgrzewamy łyżkę masła i smażymy na nim jajko sadzone. Cebulkę razem ze szczypiorkiem drobno kroimy.</span></p>",
"highlighted_text": "krok 4",
"resourcetype": "TextWithHighlightWidget",
"first": false,
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},
{
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"content": "<p><span>Na talerz nakładamy porcję ryżu z kimchi i kurczakiem, na wierzchu kładziemy jajko sadzone. Posypujemy cebulką i prażonym sezamem. Najlepiej smakuje od razu po przygotowaniu.</span></p>",
"highlighted_text": "krok 5",
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"timestamp": "2020-11-20T12:24:39.110389",
"meta_description": "Oto przepis na smażony ryż z jajkiem, kimchi i kurczakiem. Z tym przepisem zrobicie go szybko, prosto i możecie go podać zarówno na ostro, jak i słodko-kwaśno.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Magda Olszewska-Kaniuk</strong></p>",
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"quantity": "½ sztuki"
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"quantity": "2 łyżki"
},
{
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"name": "pierś kurczaka",
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},
{
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"name": "czerwona papryka",
"quantity": "½ sztuki"
},
{
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},
{
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"quantity": "70 g"
},
{
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{
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},
{
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"quantity": "2 łyżeczki"
},
{
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"header": false,
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"quantity": "1 łyżeczka"
},
{
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"header": true,
"name": "Do podania:",
"quantity": ""
},
{
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"header": false,
"name": "masło",
"quantity": "1 łyżka"
},
{
"id": 15316,
"header": false,
"name": "jajko „zerówka”",
"quantity": "1 sztuka"
},
{
"id": 15317,
"header": false,
"name": "dymka",
"quantity": "1 sztuka"
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{
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"header": false,
"name": "prażony sezam",
"quantity": "2 łyżki"
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"og_description": "Zalegający w lodówce ryż najlepiej podać z... kimchi! Zobaczcie, jak zrobić do niego ostre kimchi oraz sadzone jajko.",
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"steps": [
"Ryż gotujemy al dente w osolonej wodzie.",
"Cebulę, czosnek, imbir i chili siekamy i smażymy na patelni, na rozgrzanym oleju sezamowym. Po chwili dodajemy pokrojonego w kostkę kurczaka, a następnie pokrojone w słupki warzywa: czerwoną paprykę i marchewkę. Smażymy, aż mięso ładnie się zarumieni. Kimchi szatkujemy i dorzucamy na patelnię. Smażymy kilka minut, aż warzywa będą miękkie.",
"W miseczce łączymy wszystkie składniki sosu, mieszamy i wlewamy na patelnię. Dodajemy ugotowany ryż i delikatnie łączymy składniki. Podgrzewamy na małym ogniu przez 2-3 minuty.",
"W tym czasie na drugiej patelni rozgrzewamy łyżkę masła i smażymy na nim jajko sadzone. Cebulkę razem ze szczypiorkiem drobno kroimy.",
"Na talerz nakładamy porcję ryżu z kimchi i kurczakiem, na wierzchu kładziemy jajko sadzone. Posypujemy cebulką i prażonym sezamem. Najlepiej smakuje od razu po przygotowaniu."
],
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{
"id": 1196,
"slug": "zupa-z-kimchi",
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"widgets": [
{
"id": 1315768,
"margin_top": true,
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"content": "<p><span>Suszone grzyby gotujemy w nieosolonej wodzie. Gdy zmiękną i napęcznieją, odcedzamy i kroimy w paseczki.</span></p>",
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"margin_bottom": false,
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"content": "<p><span>Cebulę, czosnek, imbir i papryczkę chili drobno kroimy. W garnku rozgrzewamy łyżkę oleju sezamowego i smażymy na nim przygotowane warzywa. Marchew obieramy i kroimy w plasterki, dorzucamy do garnka razem z pokrojonymi grzybami. Kimchi siekamy i dodajemy do reszty składników. Chwilę dusimy i wlewamy bulion. Zupę gotujemy pod przykryciem na małym ogniu, aż wszystkie warzywa będą miękkie.</span></p>",
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{
"id": 1315770,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Tofu odsączamy z nadmiaru wody i kroimy w kostkę. Marynujemy chwilę w sosie sojowym, a następnie podsmażamy na złoty kolor na patelni z resztą rozgrzanego oleju sezamowego.</span></p>",
"highlighted_text": "krok 3",
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"first": false,
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{
"id": 1315771,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Limonkę oraz białą część dymki kroimy w krążki, szczypior siekamy. Makaron przygotowujemy zgodnie z instrukcją na opakowaniu.</span></p>",
"highlighted_text": "krok 4",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1315772,
"margin_top": true,
"margin_bottom": true,
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"content": "<p><span>Do miseczki nakładamy makaron, zalewamy go zupą. Na wierzchu układamy usmażone tofu i pozostałe dodatki, posypujemy prażonym sezamem. Zupę podajemy od razu po przygotowaniu.</span></p>",
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"meta_description": "Podajemy sposób na to, jak zrobić z koreańskiego kimchi zupę, która świetnie rozgrzeje w mroźne, chłode dni. To danie sprawdzi się zarówno na obiad, jak i kolację.",
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{
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{
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},
{
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{
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},
{
"id": 15296,
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{
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],
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"site_title": "Jak zrobić pożywną zupę z kimchi?",
"og_title": "Przepis na zupę z kimchi",
"og_description": "Sposób na rozgrzewającą i aromatyczną zupę? Dodajcie do niej kimchi i grzyby shitake. Czego jeszcze w niej nie może zabraknąć?",
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"tags": [
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],
"steps": [
"Suszone grzyby gotujemy w nieosolonej wodzie. Gdy zmiękną i napęcznieją, odcedzamy i kroimy w paseczki.",
"Cebulę, czosnek, imbir i papryczkę chili drobno kroimy. W garnku rozgrzewamy łyżkę oleju sezamowego i smażymy na nim przygotowane warzywa. Marchew obieramy i kroimy w plasterki, dorzucamy do garnka razem z pokrojonymi grzybami. Kimchi siekamy i dodajemy do reszty składników. Chwilę dusimy i wlewamy bulion. Zupę gotujemy pod przykryciem na małym ogniu, aż wszystkie warzywa będą miękkie.",
"Tofu odsączamy z nadmiaru wody i kroimy w kostkę. Marynujemy chwilę w sosie sojowym, a następnie podsmażamy na złoty kolor na patelni z resztą rozgrzanego oleju sezamowego.",
"Limonkę oraz białą część dymki kroimy w krążki, szczypior siekamy. Makaron przygotowujemy zgodnie z instrukcją na opakowaniu.",
"Do miseczki nakładamy makaron, zalewamy go zupą. Na wierzchu układamy usmażone tofu i pozostałe dodatki, posypujemy prażonym sezamem. Zupę podajemy od razu po przygotowaniu."
],
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{
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"widgets": [
{
"id": 1315733,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Do miski przesiewamy mąkę, dodajemy szczyptę soli i łyżkę masła, zalewamy gorącą wodą. Składniki początkowo mieszamy łyżką, następnie wyrabiamy na gładkie i jednolite ciasto (około 10 minut). Przykrywamy je wilgotną ściereczką i odstawiamy na 15-20 minut, aby odpoczęło.<br></span></p>",
"highlighted_text": "krok 1",
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{
"id": 1315734,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>W tym czasie przygotowujemy farsz. Cebulę, czosnek i papryczkę chili siekamy. Czerwoną paprykę i marchewkę kroimy w kosteczkę. Na patelni rozgrzewamy olej sezamowy i wrzucamy na nią kolejno przygotowane warzywa, począwszy od cebuli z czosnkiem. Do warzyw dodajemy mięso i smażymy przez 10 minut. Kimchi siekamy i dorzucamy na patelnię. Smażymy chwilę i doprawiamy sosem sojowym, wędzoną papryką i kuminem. Zdejmujemy z patelni i lekko studzimy.</span></p>",
"highlighted_text": "krok 2",
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"first": false,
"last": false
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{
"id": 1315735,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Przygotowujemy sos sezamowy. W małej miseczce łączymy sos sojowy, ocet ryżowy, olej sezamowy, miód i prażony sezam. Dokładnie mieszamy i odstawiamy na bok.</span></p>",
"highlighted_text": "krok 3",
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{
"id": 1315736,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Ciasto dzielimy na 3 części i wałkujemy je na placki o grubości 2-3 milimetrów. Z ciasta wycinamy koło o średnicy 10-12 centymetrów. Na środek nakładamy sporą łyżkę farszu i zawijamy ciasto w sakiewkę.<br></span></p>",
"highlighted_text": "krok 4",
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"first": false,
"last": false
},
{
"id": 1315737,
"margin_top": true,
"margin_bottom": true,
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"content": "<p><span>W garnku zagotowujemy wodę z dodatkiem soli. Na gotującą się wodę wrzucamy pierożki i gotujemy 4-5 minut. Gotowe pierogi wyjmujemy łyżką cedzakową i układamy na talerzu. Posypujemy posiekaną zieloną cebulką i listkami kolendry. Pierożki podajemy z sosem sezamowym.</span></p>",
"highlighted_text": "krok 5",
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"timestamp": "2020-11-20T12:08:17.960499",
"meta_description": "Podajemy przepis na azjatyckie pierogi z farszem z wieprzowiny, kimchi i warzywami. Zobaczcie, jak je zrobić krok po kroku i co dodać do klasycznego, koreańskiego kimchi.",
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"reading_time": 1,
"ingredients": [
{
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"header": true,
"name": "Ciasto:",
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},
{
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"header": false,
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},
{
"id": 15258,
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},
{
"id": 15259,
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},
{
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{
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{
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{
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{
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"name": "papryczka chili",
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},
{
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"name": "czerwona papryka",
"quantity": "⅓ sztuki"
},
{
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"name": "marchew",
"quantity": "⅓ sztuki"
},
{
"id": 15267,
"header": false,
"name": "olej sezamowy",
"quantity": "1 łyżka"
},
{
"id": 15268,
"header": false,
"name": "mielona wieprzowina",
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{
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{
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"quantity": "1 łyżka"
},
{
"id": 15271,
"header": false,
"name": "wędzona papryka",
"quantity": "½ łyżeczki"
},
{
"id": 15272,
"header": false,
"name": "kumin",
"quantity": "⅓ łyżeczki"
},
{
"id": 15273,
"header": true,
"name": "Sos sezamowy:",
"quantity": ""
},
{
"id": 15274,
"header": false,
"name": "sos sojowy",
"quantity": "2 łyżki"
},
{
"id": 15275,
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"name": "ocet ryżowy",
"quantity": "1 łyżka"
},
{
"id": 15276,
"header": false,
"name": "olej sezamowy",
"quantity": "1 łyżka"
},
{
"id": 15277,
"header": false,
"name": "miód",
"quantity": "½ łyżeczki"
},
{
"id": 15278,
"header": false,
"name": "prażony sezam",
"quantity": "1 łyżeczka"
},
{
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"header": true,
"name": "Do podania:",
"quantity": ""
},
{
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"header": false,
"name": "zielona cebulka",
"quantity": "1 sztuka"
},
{
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"header": false,
"name": "świeża kolendra",
"quantity": "¼ pęczka"
}
],
"preparation_time": "50 minut",
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"title": "Pierogi z kimchi, wieprzowiną i warzywami",
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"og_description": "Te chyba lubimy najbardziej – są ostre, wyraziste i mają przepyszny farsz. Jak zrobić pierożki z kimchi i wieprzowiną?",
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"Do miski przesiewamy mąkę, dodajemy szczyptę soli i łyżkę masła, zalewamy gorącą wodą. Składniki początkowo mieszamy łyżką, następnie wyrabiamy na gładkie i jednolite ciasto (około 10 minut). Przykrywamy je wilgotną ściereczką i odstawiamy na 15-20 minut, aby odpoczęło.",
"W tym czasie przygotowujemy farsz. Cebulę, czosnek i papryczkę chili siekamy. Czerwoną paprykę i marchewkę kroimy w kosteczkę. Na patelni rozgrzewamy olej sezamowy i wrzucamy na nią kolejno przygotowane warzywa, począwszy od cebuli z czosnkiem. Do warzyw dodajemy mięso i smażymy przez 10 minut. Kimchi siekamy i dorzucamy na patelnię. Smażymy chwilę i doprawiamy sosem sojowym, wędzoną papryką i kuminem. Zdejmujemy z patelni i lekko studzimy.",
"Przygotowujemy sos sezamowy. W małej miseczce łączymy sos sojowy, ocet ryżowy, olej sezamowy, miód i prażony sezam. Dokładnie mieszamy i odstawiamy na bok.",
"Ciasto dzielimy na 3 części i wałkujemy je na placki o grubości 2-3 milimetrów. Z ciasta wycinamy koło o średnicy 10-12 centymetrów. Na środek nakładamy sporą łyżkę farszu i zawijamy ciasto w sakiewkę.",
"W garnku zagotowujemy wodę z dodatkiem soli. Na gotującą się wodę wrzucamy pierożki i gotujemy 4-5 minut. Gotowe pierogi wyjmujemy łyżką cedzakową i układamy na talerzu. Posypujemy posiekaną zieloną cebulką i listkami kolendry. Pierożki podajemy z sosem sezamowym."
],
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},
{
"id": 1181,
"slug": "jajko-chmurka-na-czosnkowej-grzance",
"title": "Jajko „chmurka” na czosnkowej grzance",
"widgets": [
{
"id": 1276479,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Piekarnik nagrzewamy do 180 stopni. Białka oddzielamy od żółtek i ubijamy ze szczyptą soli na sztywną pianę.<br></span></p>",
"highlighted_text": "krok 1",
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{
"id": 1276480,
"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Na blachę wyłożoną papierem do pieczenia wykładamy ubite białka tak, by utworzyć dwie „chmurki” z wgłębieniem pośrodku. Wstawiamy do piekarnika na 5-7 minut – białka powinny się zarumienić.</span></p>",
"highlighted_text": "krok 2",
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"first": false,
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{
"id": 1276481,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>W tym czasie chleb tostowy smarujemy masłem. Podpieczone „chmurki” wyjmujemy z piekarnika. Do wgłębień wsypujemy po łyżeczce startego parmezanu i odrobinie szczypiorku (resztę odkładamy, użyjemy jej do posypania). Na wierzch wylewamy żółtko. Obok na blasze układamy tosty – wstawiamy ją ponownie do piekarnika, na 7-8 minut.<br></span></p>",
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{
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"margin_top": true,
"margin_bottom": true,
"show_everywhere": false,
"content": "<p><span>Grzanki wyjmujemy, gdy się zarumienią. Nacieramy je czosnkiem. Po wyjęciu z piekarnika „chmurki” doprawiamy świeżo mielonym pieprzem i posypujemy pozostałym szczypiorkiem. Układamy je na tostach. Podajemy od razu po przygotowaniu. </span></p>",
"highlighted_text": "krok 4",
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"title": "Jajko chmurka",
"alt": "",
"file": "https://media.kukbuk.pl/media/images/2020/11-06/jajka0719.jpg"
},
"timestamp": "2020-11-09T11:18:18",
"meta_description": "Na śniadanie podajemy przepis na zapiekane jajka z parmezanem i masłem. Zobaczcie, jak zrobić \"chmurki\" z jajek i przygotować idealne, maślane tosty.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Marcin Lewandowski</strong></p>",
"reading_time": 1,
"ingredients": [
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"header": false,
"name": "jajko „zerówka”",
"quantity": "2 sztuki"
},
{
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"header": false,
"name": "sól",
"quantity": "szczypta"
},
{
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"header": false,
"name": "tost pszenny",
"quantity": "2 sztuki"
},
{
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"header": false,
"name": "masło",
"quantity": "1 łyżka"
},
{
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"header": false,
"name": "parmezan",
"quantity": "30 g"
},
{
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"header": false,
"name": "posiekany szczypiorek",
"quantity": "2 łyżki"
},
{
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"header": false,
"name": "czosnek",
"quantity": "1 ząbek"
},
{
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"header": false,
"name": "świeżo mielony pieprz",
"quantity": "do smaku"
}
],
"preparation_time": "25 minut",
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"site_title": "Pomysł na śniadanie – pieczone jajka na toście PRZEPIS",
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"Piekarnik nagrzewamy do 180 stopni. Białka oddzielamy od żółtek i ubijamy ze szczyptą soli na sztywną pianę.",
"Na blachę wyłożoną papierem do pieczenia wykładamy ubite białka tak, by utworzyć dwie „chmurki” z wgłębieniem pośrodku. Wstawiamy do piekarnika na 5-7 minut – białka powinny się zarumienić.",
"W tym czasie chleb tostowy smarujemy masłem. Podpieczone „chmurki” wyjmujemy z piekarnika. Do wgłębień wsypujemy po łyżeczce startego parmezanu i odrobinie szczypiorku (resztę odkładamy, użyjemy jej do posypania). Na wierzch wylewamy żółtko. Obok na blasze układamy tosty – wstawiamy ją ponownie do piekarnika, na 7-8 minut.",
"Grzanki wyjmujemy, gdy się zarumienią. Nacieramy je czosnkiem. Po wyjęciu z piekarnika „chmurki” doprawiamy świeżo mielonym pieprzem i posypujemy pozostałym szczypiorkiem. Układamy je na tostach. Podajemy od razu po przygotowaniu. "
],
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{
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"slug": "jajka-po-turecku",
"title": "Jajka po turecku",
"widgets": [
{
"id": 1276416,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Jogurt grecki mieszamy z sokiem z cytryny i przeciśniętym przez praskę czosnkiem. Doprawiamy solą. Miskę z jogurtem ustawiamy nad garnkiem z gotującą się wodą i chwilę podgrzewamy. </span></p>",
"highlighted_text": "krok 1",
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"first": true,
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{
"id": 1276417,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>W tym czasie na patelni rozpuszczamy masło. Gdy zacznie się delikatnie przypalać, dodajemy wędzoną paprykę i pieprz cayenne. Mieszamy i zdejmujemy patelnię z ognia.</span></p>",
"highlighted_text": "krok 2",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
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{
"id": 1276418,
"margin_top": true,
"margin_bottom": false,
"show_everywhere": false,
"content": "<p><span>Do garnka z gotującą się wodą dodajemy łyżkę octu i zmniejszamy ogień. Jajka wbijamy pojedynczo do filiżanek. W wodzie robimy wir, do którego wrzucamy tylko 1 jajko. Gotujemy 2-3 minuty. Wyjmujemy łyżką cedzakową i odsączamy z nadmiaru wody. Tak samo postępujemy z drugim jajkiem. <br></span></p>",
"highlighted_text": "krok 3",
"resourcetype": "TextWithHighlightWidget",
"first": false,
"last": false
},
{
"id": 1276419,
"margin_top": true,
"margin_bottom": true,
"show_everywhere": false,
"content": "<p><span>Do miseczki przekładamy podgrzany jogurt i jajka w koszulce, polewamy masłem z papryką i posypujemy posiekaną natką pietruszki. Podajemy ze świeżym lub grillowanym pieczywem.</span></p>",
"highlighted_text": "krok 4",
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"timestamp": "2020-11-09T11:10:50",
"meta_description": "Przepis na śniadanie, czyli jajka po turecku. Pokazujemy, jak idealnie zrobić jajka w koszulce oraz z czym je podać. Przygotujcie czosnkowo-jogurtowy dip i poczujcie się jak w Stambule.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Marcin Lewandowski</strong></p>",
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{
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{
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{
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{
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{
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"preparation_time": "20 minut",
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"og_description": "Macie ochotę na śniadanie prosto ze Stambułu? Zobaczcie, jak zrobić jajka po turecku i czego nie może zabraknąć na stole.",
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"Jogurt grecki mieszamy z sokiem z cytryny i przeciśniętym przez praskę czosnkiem. Doprawiamy solą. Miskę z jogurtem ustawiamy nad garnkiem z gotującą się wodą i chwilę podgrzewamy. ",
"W tym czasie na patelni rozpuszczamy masło. Gdy zacznie się delikatnie przypalać, dodajemy wędzoną paprykę i pieprz cayenne. Mieszamy i zdejmujemy patelnię z ognia.",
"Do garnka z gotującą się wodą dodajemy łyżkę octu i zmniejszamy ogień. Jajka wbijamy pojedynczo do filiżanek. W wodzie robimy wir, do którego wrzucamy tylko 1 jajko. Gotujemy 2-3 minuty. Wyjmujemy łyżką cedzakową i odsączamy z nadmiaru wody. Tak samo postępujemy z drugim jajkiem. ",
"Do miseczki przekładamy podgrzany jogurt i jajka w koszulce, polewamy masłem z papryką i posypujemy posiekaną natką pietruszki. Podajemy ze świeżym lub grillowanym pieczywem."
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"content": "<p><span>Białą czekoladę rozpuszczamy w kąpieli wodnej. Studzimy.<br></span></p>",
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"content": "<p><span>Pistacje blendujemy. Dodajemy przestudzoną czekoladę i ponownie miksujemy.<br></span></p>",
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"content": "<p><span>Przygotowujemy tosty. Do miseczki wbijamy jajko, dodajemy mleko, śmietankę, ekstrakt waniliowy i cynamon. Ubijamy. Na patelni rozgrzewamy masło, kromki chałki dokładnie moczymy w masie jajecznej, obtaczamy w bułce tartej i smażymy z obu stron na złoty kolor.<br></span></p>",
"highlighted_text": "krok 4",
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"content": "<p><span>Gotowe tosty przekładamy na talerz. Podajemy od razu po przygotowaniu z musem pistacjowym, ze świeżymi malinami i z listkami mięty. Możemy delikatnie oprószyć cukrem pudrem.</span></p>",
"highlighted_text": "krok 5",
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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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{
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"quantity": "2 kromki"
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"quantity": "50 g"
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"name": "Do podania:",
"quantity": ""
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{
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"header": false,
"name": "świeże maliny",
"quantity": "garść"
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"quantity": "kilka listków"
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"name": "cukier puder",
"quantity": "do posypania"
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"site_title": "Jak zrobić słodkie tosty francuskie z owocami i orzechami?",
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"og_description": "Słodkie śniadanie z chałki? Zobaczcie, jak wykorzystać starą bułkę do zrobienia maślanych tostów w stylu francuskim z owocami.",
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"tags": [
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"steps": [
"Białą czekoladę rozpuszczamy w kąpieli wodnej. Studzimy.",
"Pistacje blendujemy. Dodajemy przestudzoną czekoladę i ponownie miksujemy.",
"Schłodzoną śmietankę powoli ubijamy. Pod koniec dodajemy cukier puder,ricottę i sok z cytryny Miksujemy do momentu uzyskania gęstego, puszystego kremu. Do masy dodajemy zmiksowane pistacje z białą czekoladą i krótko ubijamy. Wstawiamy do lodówki.",
"Przygotowujemy tosty. Do miseczki wbijamy jajko, dodajemy mleko, śmietankę, ekstrakt waniliowy i cynamon. Ubijamy. Na patelni rozgrzewamy masło, kromki chałki dokładnie moczymy w masie jajecznej, obtaczamy w bułce tartej i smażymy z obu stron na złoty kolor.",
"Gotowe tosty przekładamy na talerz. Podajemy od razu po przygotowaniu z musem pistacjowym, ze świeżymi malinami i z listkami mięty. Możemy delikatnie oprószyć cukrem pudrem."
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"margin_top": true,
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"content": "<p><span>Do miski przesiewamy mąkę i cukier. Wbijamy żółtko, dodajemy śmietanę, maślankę, szczyptę soli, proszek do pieczenia i sodę oczyszczoną. Dokładnie miksujemy.<br></span></p>",
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"content": "<p><span>Białka ubijamy ze szczyptą soli na sztywną pianę i dodajemy ją do przygotowanej masy. Wszystkie składniki łączymy przy użyciu drewnianej łyżki.<br></span></p>",
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"meta_description": "Zobaczcie, jak zrobić szybkie racuchy bez jabłek, za to z gruszkami i cukrem pudrem. Usmażycie je w kilkanaście minut na patelni, a do ciasta nie będziecie potrzebować drożdży.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Marcin Lewandowski</strong></p>",
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"og_description": "Kto nie lubi racuchów? W wersji jesiennej proponujemy je zjeść na śniadanie z gruszką, tymiankiem i wanilią. Jak je szybko i bezproblemowo przygotować?",
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"Gruszki obieramy, po wycięciu gniazd nasiennych kroimy w kostkę. Tymianek siekamy. Kawałki owoców i posiekany tymianek dodajemy do przygotowanego ciasta. Delikatnie mieszamy.",
"Białka ubijamy ze szczyptą soli na sztywną pianę i dodajemy ją do przygotowanej masy. Wszystkie składniki łączymy przy użyciu drewnianej łyżki.",
"Placki smażymy na rozgrzanej suchej patelni – nakładamy ciasto partiami przy użyciu łyżki. Racuszki smażymy do zarumienienia, a następnie zdejmujemy z patelni. Przed podaniem oprószamy cukrem pudrem."
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"margin_top": true,
"margin_bottom": false,
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"content": "<p><span>Na rozgrzanej suchej patelni smażymy plastry boczku, aż zrobią się złociste i chrupiące.</span></p>",
"highlighted_text": "krok 1",
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{
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"margin_top": true,
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"content": "<p><span> Na tej samej patelni rozpuszczamy masło i smażymy na nim pokrojoną w kostkę czerwoną paprykę. Do miseczki wbijamy jajka, dodajemy śmietanę, sól, pieprz i delikatnie ubijamy. Mieszankę wlewamy do papryki – smażymy na małym ogniu.<br></span></p>",
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"content": "<p><span>Tortillę smarujemy majonezem, posypujemy startą na tarce mozzarellą. Na placek wykładamy jajecznicę, plastry boczku, posypujemy posiekanym szczypiorkiem. Tortillę zawijamy w rulon, lekko dociskamy i podsmażamy na rozgrzanej suchej patelni. Podajemy od razu po przygotowaniu.</span></p>",
"highlighted_text": "krok 3",
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{
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"content": "<p><span>Jeśli chcemy przygotować śniadaniowego wrapa w wersji wegetariańskiej, zamiast boczku możemy dodać podsmażone pieczarki.</span></p>",
"highlighted_text": "TIP",
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"timestamp": "2020-11-06T11:53:10.055850",
"meta_description": "Oto przepis na idealny wrap na śniadanie i do pracy. Przygotujecie go szybko na patelni. Do środka przygotujcie jajecznicę z warzywami i mozzarellą. Taka tortilla sprawdzi się też dla dzieciaków.",
"info_about_authors": "<p>Przepis i przygotowanie: <strong>Edyta Przekop</strong></p>\n<hr>\n<p>Zdjęcia: <strong>Maciek Niemojewski</strong></p>\n<hr>\n<p>Stylizacja: <strong>Marcin Lewandowski</strong></p>",
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"site_title": "Jak zrobić i zawinąć wrapa?",
"og_title": "Przepis na tortillę z jajkiem i warzywami",
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"Na rozgrzanej suchej patelni smażymy plastry boczku, aż zrobią się złociste i chrupiące.",
" Na tej samej patelni rozpuszczamy masło i smażymy na nim pokrojoną w kostkę czerwoną paprykę. Do miseczki wbijamy jajka, dodajemy śmietanę, sól, pieprz i delikatnie ubijamy. Mieszankę wlewamy do papryki – smażymy na małym ogniu.",
"Tortillę smarujemy majonezem, posypujemy startą na tarce mozzarellą. Na placek wykładamy jajecznicę, plastry boczku, posypujemy posiekanym szczypiorkiem. Tortillę zawijamy w rulon, lekko dociskamy i podsmażamy na rozgrzanej suchej patelni. Podajemy od razu po przygotowaniu.",
"Jeśli chcemy przygotować śniadaniowego wrapa w wersji wegetariańskiej, zamiast boczku możemy dodać podsmażone pieczarki."
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"content": "<p><span>Ciecierzycę odsączamy z zalewy. Razem z pokrojonym na kawałki burakiem, sokiem z cytryny i czosnkiem blendujemy w malakserze przez 2-3 minuty. Dodajemy tahini, kumin, sól i pieprz. Ponownie miksujemy. Stopniowo wlewamy wodę – tyle, by uzyskać puszysty krem.</span></p>",
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"meta_description": "Prosty i szybki przepis na śniadanie z hummusem. Dzięki niemu krok po kroku zrobicie humus burakowy, z którym najlepiej sprawdzi się ugotowane na twardo jajko. Idealne do kanapek i jako lunch do pracy.",
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