{"id":419,"date":"2015-12-23T08:47:11","date_gmt":"2015-12-23T08:47:11","guid":{"rendered":"https:\/\/www.antonovanje.si\/?page_id=419"},"modified":"2015-12-23T08:47:11","modified_gmt":"2015-12-23T08:47:11","slug":"mesne-jedi","status":"publish","type":"page","link":"https:\/\/www.antonovanje.si\/?page_id=419","title":{"rendered":"Mesne jedi"},"content":{"rendered":"<div class=\"stacks_out\">\n<h5 class=\"stacks_in\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-420 alignright\" src=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/ribica.jpg\" alt=\"ribica\" width=\"180\" height=\"180\" srcset=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/ribica.jpg 180w, https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/ribica-150x150.jpg 150w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/>Polnjena svinjska ribica<\/h5>\n<div class=\"stacks_in\">Anica Pevec, Kuhinja Koga<\/p>\n<p style=\"text-align: justify;\">\n1,5 kg svinjske ribice, 20 dag slanine, 50 dag mletega mesa, sol, poper, gor\u010dica, listnato testo<\/p>\n<p>Iz mesa naredi\u0161 velik zrezek, ga posoli\u0161 in popopra\u0161. Posebej pripravi\u0161 mleto meso po okusu, to dobro preme\u0161a\u0161.<br \/>\nSlanino polo\u017ei\u0161 po zrezku, nato na rob zrezka nalo\u017ei\u0161 mleto meso in dobro zavije\u0161. Lahko tudi preve\u017ee\u0161 z nitjo. Od zunaj pa popopra\u0161 in nama\u017ee\u0161 z gor\u010dico ter pope\u010de\u0161 v vro\u010di ma\u0161\u010dobi. Ohladi\u0161. Ohlajeno meso polo\u017ei\u0161 na 1 cm debelo raztanjeno testo in zavije\u0161. Prema\u017ee\u0161 z rumenjakom in polo\u017ei\u0161 na rahlo namazan peka\u010d. Pe\u010de\u0161 1 uro in pol, da lepo zarumeni pri 200 C.<br \/>\nOhlajeno nare\u017ee\u0161 na rezine, kot prilogo pa ponudi\u0161 pala\u010dinke na \u010debuli.<\/p>\n<\/div>\n<\/div>\n<div class=\"stacks_out\">\n<div class=\"stacks_in\">\n<div class=\"stacks_div\">\n<div class=\"centered_image\"><img loading=\"lazy\" decoding=\"async\" class=\"imageStyle\" src=\"file:\/\/\/private\/var\/folders\/zd\/lffgbfrj0md6xvv70hjfqdhh0000gn\/T\/TemporaryItems\/RapidWeaver\/25831\/document-218831856-7\/RWDocumentPagePreview\/Kulinarika\/mesne\/files\/stacks_image_333_1.png\" alt=\"\" width=\"185\" height=\"128\" \/><\/div>\n<\/div>\n<h5><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-398 alignright\" src=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/gos.jpg\" alt=\"gos\" width=\"273\" height=\"189\" srcset=\"https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/gos.jpg 650w, https:\/\/www.antonovanje.si\/wp-content\/uploads\/2015\/12\/gos-300x208.jpg 300w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/>Pe\u010dena gos z jabolki<\/h5>\n<p style=\"text-align: justify;\">Kuhinja Koga<\/p>\n<p>Mlada gos, 2 \u017elici masti, 1 \u010debula, 1 zajemalka juhe, 3 jabolka, 50 dag korenja<\/p>\n<p>Gos o\u010distimo, operemo in odcedimo, natremo jo s soljo in nama\u017eemo z mastjo. V peka\u010d vlijemo malo juhe, dodamo \u010debulo prerezano na pol in tri jabolka. Kos \u010debule vlo\u017eimo v gos. V vro\u010do ma\u0161\u010dobo samo narezano korenje. Pe\u010demo pri temperaturi 180 C. Med pe\u010denjem gos obra\u010damo in polivamo s sokom od pe\u010denja (juha). Proti koncu pe\u010denja temperaturo zvi\u0161amo, da ko\u017ea dobi rumenorjavo barvo. Pe\u010deno in malo ohlajeno razre\u017eemo. Kose nalo\u017eimo na ve\u010dji kro\u017enik in oblo\u017eimo s korenjem. Meso prelijemo s sokom od pe\u010denja in ponudimo. Zraven ponudimo mlince, rde\u010de zelje in kozarec dobrega vina.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Polnjena svinjska ribica Anica Pevec, Kuhinja Koga 1,5 kg svinjske ribice, 20 dag slanine, 50 dag mletega mesa, sol, poper, gor\u010dica, listnato testo Iz mesa naredi\u0161 velik zrezek, ga posoli\u0161 in popopra\u0161. Posebej pripravi\u0161 mleto meso po okusu, to dobro preme\u0161a\u0161. Slanino polo\u017ei\u0161 po zrezku, nato na rob zrezka nalo\u017ei\u0161 mleto meso in dobro zavije\u0161. [&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-419","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/419","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=419"}],"version-history":[{"count":1,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/419\/revisions"}],"predecessor-version":[{"id":421,"href":"https:\/\/www.antonovanje.si\/index.php?rest_route=\/wp\/v2\/pages\/419\/revisions\/421"}],"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=419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}