{"id":3664,"date":"2020-12-11T14:19:34","date_gmt":"2020-12-11T13:19:34","guid":{"rendered":"https:\/\/www.masterchefhugo.com\/?p=3664"},"modified":"2020-12-14T19:28:40","modified_gmt":"2020-12-14T18:28:40","slug":"visnove-suhajdy-od-huga","status":"publish","type":"post","link":"https:\/\/www.masterchefhugo.com\/lv\/visnove-suhajdy-od-huga\/","title":{"rendered":"\u0136IR\u0160U GROZI\u0145I no Hugo"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p><\/p>\n<p>[vc_row][vc_column][vc_single_image image=&#8221;3665&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Bez cep\u0161anas, \u013coti piem\u0113roti Ziemassv\u0113tkiem, pateic\u012bgi uzglab\u0101\u0161anai ledusskap\u012b, no dot\u0101 produktu daudzuma var pagatavot 30 grozi\u0146us, \u013coti gr\u016bti nosarg\u0101t l\u012bdz sv\u0113tkiem!<\/p>\n<p>Jums b\u016bs nepiecie\u0161ams:<br \/>\n\u0160okol\u0101dei:<br \/>\n\ud83d\udc4d 200 gr kvalitat\u012bvas r\u016bgt\u0101s \u0161okol\u0101des<br \/>\n\ud83d\udc4d 50 grami sviesta<br \/>\n\ud83d\udc4d 50 ml augu e\u013c\u013cas<br \/>\nPild\u012bjumam:<br \/>\n\ud83d\udc4d 100 gr valriekstu<br \/>\n\ud83d\udc4d 30 gr \u017e\u0101v\u0113tu apriko\u017eu vai roz\u012bnes<br \/>\n\ud83d\udc4d 40 gr p\u016bdercukura<br \/>\n\ud83d\udc4d 50 ml piena<br \/>\n\ud83d\udc4d 1 \u0113damkarote sviesta<br \/>\n\ud83d\udc4d Ruma esence vai rums<br \/>\n\ud83d\udc4d \u0136ir\u0161i no kompota, bez kauli\u0146iem<br \/>\n\ud83d\udc4d 30 pap\u012bra grozi\u0146i<br \/>\n\ud83d\udc4d Valrieksti dekor\u0113\u0161anai<\/p>\n<p>Proced\u016bra:<br \/>\nVispirms sagatavojiet \u0161okol\u0101di. Sadaliet \u0161okol\u0101di maz\u0101kos gabali\u0146os un izkaus\u0113jiet to \u016bdens peld\u0113 vai virs tvaika. Pievienojiet sviestu un augu e\u013c\u013cu. Ja \u0161okol\u0101de liekas par biezu, varat pievienot v\u0113l nedaudz e\u013c\u013cas.<br \/>\nIzkl\u0101jiet pap\u012bra grozi\u0146us uz papl\u0101tes un katram apak\u0161\u0101 ar karot\u012bti vai konditorejas maisi\u0146u iem\u0101niet k\u0101rti\u0146u \u0161okol\u0101des. Apm\u0113ram pusi no sagatavot\u0101 daudzuma. \u013baujiet sastingt ledusskap\u012b vismaz 20 min\u016btes.<br \/>\nPa \u0161o laiku varat pagatavot pild\u012bjumu. Trauk\u0101 lieciet maltus vai sar\u012bv\u0113tus riekstus, smalki sagrieztas \u017e\u0101v\u0113tas aprikozes, p\u016bdercukuru un p\u0101rlejiet karstu pienu kur\u0101 izkaus\u0113ts sviests. Pievienojiet da\u017eus pilienus ruma esences. R\u016bp\u012bgi samaisiet.<br \/>\nSagatavoto pild\u012bjumu vienm\u0113r\u012bgi sadaliet pa visiem grozi\u0146iem. Pild\u012bjum\u0101 iespiediet vienu \u0137irs\u012bti.<br \/>\nVisbeidzot katram grozi\u0146am p\u0101rlejiet atliku\u0161o \u0161okol\u0101di, lai veidotos skaisti l\u012bdzena virsma. Ja \u0161okol\u0101de k\u013cuvusi stingra, to var atk\u0101rtoti uzsild\u012bt. Dekor\u0113jiet ar veselu valrieksta pus\u012bti.<br \/>\nGATAVS!!<\/p>\n<p>Ja nolemjat lietot rumu, ne esenci, tad uzman\u012bgi ar b\u0113rniem!!! Tie var k\u013c\u016bt v\u0113l hiper akt\u012bvi priec\u012bg\u0101ki!!!!<\/p>\n<p>Lai labi gar\u0161o, draugi!<br \/>\nJ\u016bsu Hugo[\/vc_column_text][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][vc_column][\/vc_column][vc_column][\/vc_column][\/vc_row]<\/p>\n<p><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_single_image image=&#8221;3665&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]Bez cep\u0161anas, \u013coti piem\u0113roti Ziemassv\u0113tkiem, pateic\u012bgi uzglab\u0101\u0161anai ledusskap\u012b, no dot\u0101 produktu daudzuma var pagatavot 30 grozi\u0146us, \u013coti gr\u016bti nosarg\u0101t l\u012bdz sv\u0113tkiem! Jums b\u016bs nepiecie\u0161ams: \u0160okol\u0101dei: \ud83d\udc4d 200 gr kvalitat\u012bvas r\u016bgt\u0101s \u0161okol\u0101des \ud83d\udc4d 50 grami sviesta \ud83d\udc4d 50 ml augu e\u013c\u013cas Pild\u012bjumam: \ud83d\udc4d 100 gr valriekstu \ud83d\udc4d 30 gr \u017e\u0101v\u0113tu apriko\u017eu vai roz\u012bnes&hellip;<\/p>\n","protected":false},"author":2,"featured_media":3665,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,7,30],"tags":[],"class_list":["post-3664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty","category-recepty","category-vianocne-recepty","category-13","category-7","category-30","description-off"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/comments?post=3664"}],"version-history":[{"count":1,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3664\/revisions"}],"predecessor-version":[{"id":3666,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/posts\/3664\/revisions\/3666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media\/3665"}],"wp:attachment":[{"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/media?parent=3664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/categories?post=3664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterchefhugo.com\/lv\/wp-json\/wp\/v2\/tags?post=3664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}