{"id":12680,"date":"2015-06-10T20:05:34","date_gmt":"2015-06-10T19:05:34","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=12680"},"modified":"2015-06-10T20:05:34","modified_gmt":"2015-06-10T19:05:34","slug":"truskawkowy-dzem","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=12680","title":{"rendered":"Truskawkowy d\u017cem"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #000000;\"><strong>W tym roku d\u017cem truskawkowy z dodatkiem rabarbaru, agrestu i p\u0142atk\u00f3w dzikiej r\u00f3\u017cy. Rabarbar i agrest dla uzyskania odpowiedniej\u00a0\u00a0kwasowo\u015bci, natomiast r\u00f3\u017ca dla barwy i aromatu.<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"><strong>2 kg truskawek<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>2-3 laski rabarbaru (do\u015b\u0107 du\u017ce)<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>2 gar\u015bcie agrestu<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>2 \u0142y\u017cki konfitur z r\u00f3\u017cy (utartej z cukrem na surowo)<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>1 szklanka cukru (mo\u017cna doda\u0107 jeszcze 2-3 \u0142y\u017cki je\u015bli b\u0119dzie zbyt kwa\u015bny)<\/strong><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><strong>Truskawki, pokrojony rabarbar, agrest, r\u00f3\u017c\u0119\u00a0i cukier\u00a0w\u0142o\u017cy\u0107 do garnka i zagotowa\u0107. Gotowa\u0107 kilka godzin, a\u017c d\u017cem zg\u0119stnieje. <em><span style=\"text-decoration: underline;\"><span style=\"color: #000000; text-decoration: underline;\">Uwa\u017ca\u0107 aby si\u0119 nie przypali\u0142!<\/span><\/span><\/em> Ja gotuj\u0119 oko\u0142o godziny jednego dnia i nast\u0119pnego tak\u017ce godzin\u0119. Je\u015bli po tym czasie d\u017cem ma odpowiedni\u0105 konsystencj\u0119 &#8211; gor\u0105cy wk\u0142adam do wyparzonych s\u0142oik\u00f3w, zakr\u0119cam, odwracam do g\u00f3ry dnem aby si\u0119 dobrze zamkn\u0119\u0142y.<\/strong><\/span><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010002.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12681\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010002.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"525\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010003.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12682\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010003.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"525\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010007.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12683\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010007.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"525\" \/><\/a><\/p>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010009.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12684\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2015\/06\/P1010009.jpg\" alt=\"OLYMPUS DIGITAL CAMERA\" width=\"700\" height=\"597\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>W tym roku d\u017cem truskawkowy z dodatkiem rabarbaru, agrestu i p\u0142atk\u00f3w dzikiej r\u00f3\u017cy. Rabarbar i agrest dla uzyskania odpowiedniej\u00a0\u00a0kwasowo\u015bci, natomiast r\u00f3\u017ca dla barwy i aromatu. 2 kg truskawek 2-3 laski rabarbaru (do\u015b\u0107 du\u017ce) 2 gar\u015bcie agrestu 2 \u0142y\u017cki konfitur z r\u00f3\u017cy (utartej z cukrem na surowo) 1 szklanka cukru (mo\u017cna doda\u0107 jeszcze 2-3 \u0142y\u017cki je\u015bli &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=12680\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Truskawkowy d\u017cem<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-12680","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/12680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12680"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/12680\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}