{"id":29,"date":"2008-03-17T11:24:52","date_gmt":"2008-03-17T11:24:52","guid":{"rendered":"http:\/\/tomas.ring.lt\/blog\/2008\/03\/coolinarija-vol-6\/"},"modified":"2008-03-17T11:24:52","modified_gmt":"2008-03-17T11:24:52","slug":"coolinarija-vol-6","status":"publish","type":"post","link":"http:\/\/tomas.ring.lt\/blog\/2008\/03\/coolinarija-vol-6\/","title":{"rendered":"Coolinarija vol.6"},"content":{"rendered":"<p>Taigi, gerbiamieji kulinarinio gyvenimo b\u016bdo \u017eurnalo skaitytojai, &scaron;iandien gaminam <span style=\"font-style: italic;\">lazanij\u0105<\/span>. Recept\u0173 i&scaron; ties\u0173 yra gausyb\u0117, &scaron;\u012f kart\u0105 bus toks:<\/p>\n<ul>\n<li>Lazanijos lak&scaron;tai (4-5 vnt.)<\/li>\n<li>Pada\u017eas bologneze : 400-700 g far&scaron;o, 3<br \/>\ndideli pomidorai arba skardin\u0117 pomidor\u0173 savo sultyse, 1 svog\u016bnas, 3<br \/>\n\u010desnako skiltel\u0117s, druska, juodi ir raudoni pipirai, prieskoniai,<br \/>\nbazilikai, 2 &scaron;auk&scaron;tai pomidor\u0173 pastos, alyvuogi\u0173 aliejus, petra\u017eol\u0117s<\/li>\n<li>200 g tarkuoto s\u016brio<\/li>\n<li>Be&scaron;amelis : 700 ml pieno, 2 kupini &scaron;auk&scaron;tai milt\u0173, 40 g sviesto, muskato rie&scaron;utas, druska<\/li>\n<\/ul>\n<p>Ant alyvuogi\u0173 aliejaus patro&scaron;kinti smulkiai pjaustyt\u0105 svog\u016bn\u0105 ir<br \/>\n\u010desnak\u0105, d\u0117ti far&scaron;\u0105, pas\u016bdyti, papipirinti, baziliko, prieskoni\u0173.<br \/>\nNuluptus ir susmulkintus pomidorus ir pomidor\u0173 past\u0105 d\u0117ti ten pat.<br \/>\n\u012epilti &scaron;lakel\u012f balto vyno.<br \/>\nPatro&scaron;kinti, sud\u0117ti petra\u017eoles:<br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177460.jpg\" border=\"0\"><\/p>\n<p>Paruo&scaron;ti be&scaron;amel\u012f: &Scaron;altame piene<br \/>\nplakikliu i&scaron;mai&scaron;yti miltus ir pus\u0119 &scaron;auk&scaron;telio malto muskato rie&scaron;uto,<br \/>\npastatyti ant ma\u017eos ugnies, nuolat mai&scaron;yti. Kai sutir&scaron;t\u0117s, i&scaron;jungti,<br \/>\nd\u0117ti sviest\u0105 ir i&scaron;mai&scaron;yti:<br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177461.jpg\" border=\"0\"><\/p>\n<p>\u012e keptimo indo dugn\u0105 ipilti sluoksn\u012f<br \/>\nbe&scaron;amelio, lazanijos lak&scaron;tus, bolognez\u0117s pada\u017e\u0105, pabarstyti s\u016briu,<br \/>\nu\u017epilti be&scaron;ameliu, po to v\u0117l d\u0117ti lazanijos lak&scaron;tus ir t.t. :<br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177462.jpg\" border=\"0\"><\/p>\n<p>Vir&scaron;\u0173 pilti<br \/>\nbe&scaron;ameliu ir pabarstyti s\u016briu:<br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177463.jpg\" border=\"0\"><\/p>\n<p>Kepti 20-30 min 200 C orkait\u0117je:<br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177464.jpg\" border=\"0\"><\/p>\n<p>&nbsp;Baigiant kepti &#8211; nuimam dangt\u012f: <br \/><img decoding=\"async\" src=\"http:\/\/www.blogas.lt\/uploads\/y\/Yvl\/177465.jpg\" border=\"0\"><\/p>\n<p>Skanaus!<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Taigi, gerbiamieji kulinarinio gyvenimo b\u016bdo \u017eurnalo skaitytojai, &scaron;iandien gaminam lazanij\u0105. Recept\u0173 i&scaron; ties\u0173 yra gausyb\u0117, &scaron;\u012f kart\u0105 bus toks: Lazanijos lak&scaron;tai (4-5 vnt.) Pada\u017eas bologneze : 400-700 g far&scaron;o, 3 dideli pomidorai arba skardin\u0117 pomidor\u0173 savo sultyse, 1 svog\u016bnas, 3 &hellip; <a href=\"http:\/\/tomas.ring.lt\/blog\/2008\/03\/coolinarija-vol-6\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[465],"tags":[],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-coolinarija"],"_links":{"self":[{"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/posts\/29","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/comments?post=29"}],"version-history":[{"count":0,"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/posts\/29\/revisions"}],"wp:attachment":[{"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/media?parent=29"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/categories?post=29"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tomas.ring.lt\/blog\/wp-json\/wp\/v2\/tags?post=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}