{"id":247,"date":"2012-12-31T14:12:00","date_gmt":"2012-12-31T14:12:00","guid":{"rendered":"http:\/\/www.suhkrusai.net\/uncategorized\/kartuli-hakklihavorm\/"},"modified":"2012-12-31T14:12:00","modified_gmt":"2012-12-31T14:12:00","slug":"kartuli-hakklihavorm","status":"publish","type":"post","link":"https:\/\/suhkrusai.net\/index.php\/2012\/12\/31\/kartuli-hakklihavorm\/","title":{"rendered":"Kartuli-hakklihavorm"},"content":{"rendered":"<div style=\"clear: both; text-align: left;\">\n<p>\u2022 10 kartulit (u. 1 kg )<br \/>\n\u2022 1 sibul<br \/>\n\u2022 3 k\u00fc\u00fcslauguk\u00fc\u00fcnt<br \/>\n\u2022 400 &#8211; 500 g hakkliha<br \/>\n\u2022 1 suurem porgand<br \/>\n\u2022 1 tl paprikapulbrit<br \/>\n\u2022 1 tl soola<br \/>\n\u2022 4 &#8211; 5 dl lihapuljongit<br \/>\n\u2022 v\u00f5i t\u00fckikesi<br \/>\n\u2022 riivjuustu *<\/p>\n<p>Viiluta kooritud kartulid. Haki sibul ja k\u00fc\u00fcslaugud peeneks. Pruunista hakkliha pannil, omas rasvas. Lisa hakitud sibul, k\u00fc\u00fcslauk ja riivitud porgand.\u00a0 Prae kergelt l\u00e4bi. Maitsesta segu soola ja paprikapulbriga. Pane madalasse v\u00f5itatud vormi kihiti kartuliviile ja hakkliha nii, et alumine ja pealmine kiht on kartulid. Kartulitele riputa peale natuke soola. Jaga peale v\u00f5i t\u00fckikesi.\u00a0 Lisa lihaleem ( kui ei ole pudrukartulid , siis v\u00f5ib lihaleent olla ~ 4 dl. Jahune kartul aga imab rohkem vedelikku ja seega ca 5 dl on paras kogus ) Pane 200\u00b0C ahju. K\u00fcpseta 30 &#8211; 45 minuti. Proovi kartulite k\u00fcpsust.<\/p>\n<p>*Kui soovid, et vormiroog oleks pealt kuldpruun, puista see \u00fcle riivjuustuga ja lisa pinnale v\u00f5it\u00fckikesi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-6350 aligncenter\" src=\"https:\/\/suhkrusai.net\/wp-content\/uploads\/2012\/12\/IMG_7525-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p><i style=\"font-family: Georgia, 'Times New Roman', serif; font-size: inherit;\"><span style=\"color: #b45f06;\">allikas: Kartuliraamat<br \/>\n<\/span><\/i><i style=\"font-family: Georgia, 'Times New Roman', serif; font-size: inherit;\"><span style=\"color: #b45f06;\"><br \/>\n<\/span><\/i><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u2022 10 kartulit (u. 1 kg ) \u2022 1 sibul \u2022 3 k\u00fc\u00fcslauguk\u00fc\u00fcnt \u2022 400 &#8211; 500 g hakkliha \u2022 1 suurem porgand \u2022 1 tl paprikapulbrit \u2022 1 tl&#8230; <a class=\"read-more\" href=\"https:\/\/suhkrusai.net\/index.php\/2012\/12\/31\/kartuli-hakklihavorm\/\">[Continue Reading]<\/a><\/p>\n","protected":false},"author":3,"featured_media":6353,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,36,48],"tags":[],"class_list":["post-247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-soe-ja-soolane","category-vormiroad"],"_links":{"self":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/247","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=247"}],"version-history":[{"count":0,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/posts\/247\/revisions"}],"wp:attachment":[{"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/media?parent=247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/categories?post=247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suhkrusai.net\/index.php\/wp-json\/wp\/v2\/tags?post=247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}