{"id":176,"date":"2014-03-02T19:18:00","date_gmt":"2014-03-02T19:18:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/hele-kaste-ehk-sauce-bechame\/"},"modified":"2014-03-02T19:18:00","modified_gmt":"2014-03-02T19:18:00","slug":"hele-kaste-ehk-sauce-bechame","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2014\/03\/02\/hele-kaste-ehk-sauce-bechame\/","title":{"rendered":"Hele kaste ehk sauce b\u00e9chame"},"content":{"rendered":"

Klassikaline prantsuse hele p\u00f5hikaste<\/p>\n

\u2022 5 dl piima
\n\u2022 1 v\u00e4ike mugulsibul
\n\u2022 (4 tervet nelki)
\n\u2022 2 loorberilehte
\n\u2022 4-5 terapipart
\n\u2022 30 g v\u00f5id
\n\u2022 30 g nisujahu
\n\u2022 riivitud muskaatp\u00e4hklit
\n\u2022 soola
\n\u2022 musta pipart<\/p>\n

Koori sibul ja l\u00f5ika neljaks. Torka soovi korral igasse sibulasektorisse nelgitera. Kalla piim kastrulisse. Lisa sibulasektorid, loorberilehed ja pipraterad. Kuumuta keemiseni. Lase vaikselt podiseda minuti jagu. T\u00f5sta pliidilt. Pane kaas peale ja j\u00e4ta t\u00f5mbuma. Teises kastrulis sulata v\u00f5i. Lisa jahu. Sega hoolikalt vispliga l\u00e4bi ka kuumuta kunis segu on helekollane ja \u00fchtlane. Kurna piim l\u00e4bi s\u00f5ela ning \u00a0lisa jahu-v\u00f5isegusse. Sega taas hoolega vispliga, et kaste muutub \u00fchtlaseks ja samas kuumuta. Lase kastmel keema t\u00f5usta. Keera kuumus kinni ja lase kastmel niikaua podiseda kuni see pakseneb. Sobiv aeg on just niikaua kuni pliidiplaat jahtub. N\u00fc\u00fcd maitsesta kaste soola,- pipra-ja riivitud muskaatp\u00e4hkliga<\/p>\n

allikas Nami-Nami<\/em><\/p>\n

<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

Klassikaline prantsuse hele p\u00f5hikaste \u2022 5 dl piima \u2022 1 v\u00e4ike mugulsibul \u2022 (4 tervet nelki) \u2022 2 loorberilehte \u2022 4-5 terapipart \u2022 30 g v\u00f5id \u2022 30 g nisujahu… [Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":4034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,10],"tags":[],"class_list":["post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-kastmedmarinaadid-ja-muud-vedelad"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/176","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=176"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}