{"id":104,"date":"2015-10-27T19:43:00","date_gmt":"2015-10-27T19:43:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/rostitud-kikherned\/"},"modified":"2015-10-27T19:43:00","modified_gmt":"2015-10-27T19:43:00","slug":"rostitud-kikherned","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2015\/10\/27\/rostitud-kikherned\/","title":{"rendered":"R\u00f6stitud kikherned"},"content":{"rendered":"<div style=\"clear: both; text-align: center;\"><\/div>\n<p><span style=\"font-family: Georgia, 'Times New Roman', serif; line-height: 21.56px;\">Siin v\u00f5ib k\u00fcll maitseaineid lisada oma maitse ja \u00e4ran\u00e4gemise j\u00e4rgi.<\/span><br \/>\n<b><\/b>\u2022 1 purk (310\/265g) Bonduelle kikernekonservi<br \/>\n\u2022 1 sl oliivi\u00f5li<br \/>\n\u2022 1 tl juustuk\u00f6\u00f6met<br \/>\n\u2022 0,5 tl Cayenne\u2019i pipart<br \/>\n\u2022 (k\u00fc\u00fcslaugu)soola<\/p>\n<p>Loputa kikherned s\u00f5elal, jooksva vee all. J\u00e4ta n\u00f5rguma ja kalla siis majapidamispaberile kuivama. T\u00f5sta suuremasse kaussi. Lisa \u00f5li juustuk\u00f6\u00f6men ja pipar. Sega segamini. Kalla k\u00fcpsetuspaberiga kaetud ahjuplaadile. K\u00fcpseta 200\u00b0C 30-35 minutit. Puista peale(k\u00fc\u00fcslaugu)soola. Jahuta. N\u00e4ksi nagu p\u00e4hkleid.<\/p>\n<p><span style=\"font-family: Georgia, Times New Roman, serif;\"><span style=\"line-height: 21.56px;\"><b><br \/>\n<\/b><\/span><\/span><span style=\"background-color: #f6f7f8; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;\"><br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Siin v\u00f5ib k\u00fcll maitseaineid lisada oma maitse ja \u00e4ran\u00e4gemise j\u00e4rgi. \u2022 1 purk (310\/265g) Bonduelle kikernekonservi \u2022 1 sl oliivi\u00f5li \u2022 1 tl juustuk\u00f6\u00f6met \u2022 0,5 tl Cayenne\u2019i pipart \u2022&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2015\/10\/27\/rostitud-kikherned\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":10052,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,13],"tags":[],"class_list":["post-104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-kommid-naksid"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}