{"id":100,"date":"2015-12-22T06:16:35","date_gmt":"2015-12-22T06:16:35","guid":{"rendered":"http:\/\/www.startpage.si\/antonovanje_new\/?page_id=100"},"modified":"2015-12-22T23:43:21","modified_gmt":"2015-12-22T23:43:21","slug":"predjedi","status":"publish","type":"page","link":"https:\/\/www.antonovanje.si\/?page_id=100","title":{"rendered":"Predjedi"},"content":{"rendered":"<h5><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-390 alignright\" src=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/skuta.jpg\" alt=\"skuta\" width=\"315\" height=\"177\" srcset=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/skuta.jpg 1111w, https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/skuta-300x168.jpg 300w, https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/skuta-1024x575.jpg 1024w\" sizes=\"auto, (max-width: 315px) 100vw, 315px\" \/>Doma\u010di sir<\/h5>\n<div class=\"stacks_out\">\n<div class=\"stacks_in\">\n<p>Ivanka Zadravec, Kuhinja Koga<\/p>\n<p>9 l sve\u017eega mleka, sirilo, sol<\/p>\n<p style=\"text-align: justify;\">Mleko pogreva\u0161 do 35 C, potem da\u0161 vanj 2 \u017elici sirila, ki ga dobi\u0161 v lekarni in me\u0161a\u0161 tako dolgo, da postane gosto, drobe\u010de se. Odlije\u0161 sirotko in preostalo maso zvrne\u0161 v skledo, doda\u0161 sol po okusu in mesi\u0161 tako dolgo, da je masa brez sirotke.<br \/>\nOblikuje\u0161 v okrogle kolaek, ga zamota\u0161 v platneno krpo in ga da\u0161 v te\u017eilo.<br \/>\nZa ta postopek mora\u0161 imeti model, ki naj bo malo ve\u010dji od tvojega sira. Dno modla mora imeti luknjice, da se sirotka izteka. Na sir da\u0161 ute\u017e v obliki modela. Obte\u017eeno naj bo dva dni, potem ga obrne\u0161, pusti\u0161 \u0161e dva dni. Vzame\u0161 ga iz modela, ga natre\u0161 s soljo in ga da\u0161 su\u0161it na posebno, doma pripravljeno sito. Od zgoraj ga pokrije\u0161 s tanko luknjasto krpo. Je zelo okusen prigrizek k vinu, na klepetu. V sir lahko doda\u0161 sivi poper.<\/p>\n<div class=\"stacks_clearer\"><\/div>\n<\/div>\n<\/div>\n<div class=\"stacks_out\">\n<div class=\"stacks_in\">\n<h5><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-391 alignright\" src=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/hladentina.jpg\" alt=\"hladentina\" width=\"314\" height=\"209\" srcset=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/hladentina.jpg 636w, https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/hladentina-300x200.jpg 300w\" sizes=\"auto, (max-width: 314px) 100vw, 314px\" \/>Hladentina<\/h5>\n<p>Marija Zadravec, Kuhinja Koga<\/p>\n<p>Prekajena svinjska u\u0161esa, rep, nogice, \u010debula, 4 stroki \u010desna lovorjev list, timijan, majaron, sivi poper v zrnu<\/p>\n<p style=\"text-align: justify;\">Svinjske nogice operemo, nasekamo na manj\u0161e kose, rep nasekamo, u\u0161esa nare\u017eemo in damo kuhat, dodamo za\u010dimbe in kuhamo v malo vode toliko \u010dasa, da meso odstopi od kosti.<br \/>\nKose mesa poberemo iz juhe, jih nalo\u017eimo v posode, ki smo jih splaknili v mrzli vodi, na kose nalijemo juho. (Po \u017eelji odstranimo kosti in imamo samo meso). Posode postavimo v mrzel prostor \u010dez no\u010d za 12-14 ur, lahko tudi ve\u010d. Hladentina se strdi in jo lahko jemo.<br \/>\nJedli so jo kosci za zajtrk, \u017eanjice za malico.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Doma\u010di sir Ivanka Zadravec, Kuhinja Koga 9 l sve\u017eega mleka, sirilo, sol Mleko pogreva\u0161 do 35 C, potem da\u0161 vanj 2 \u017elici sirila, ki ga dobi\u0161 v lekarni in me\u0161a\u0161 tako dolgo, da postane gosto, drobe\u010de se. Odlije\u0161 sirotko in preostalo maso zvrne\u0161 v skledo, doda\u0161 sol po okusu in mesi\u0161 tako dolgo, da je [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":145,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/template-fullwidth.php","meta":{"footnotes":""},"class_list":["post-100","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=100"}],"version-history":[{"count":6,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/100\/revisions"}],"predecessor-version":[{"id":393,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/100\/revisions\/393"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/145"}],"wp:attachment":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}