{"id":23667,"date":"2019-12-21T19:10:02","date_gmt":"2019-12-21T18:10:02","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=23667"},"modified":"2019-12-21T19:10:02","modified_gmt":"2019-12-21T18:10:02","slug":"sledzie-z-cytryna-w-oleju","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=23667","title":{"rendered":"\u015aledzie z cytryn\u0105 w oleju"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2019\/12\/P1010026.jpg\" alt=\"\" class=\"wp-image-23668\"\/><\/figure>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>\u015aledzie z plastrami cytryny mo\u017cna a nawet trzeba przygotowa\u0107 kilka dni przed podaniem. Trzeba im da\u0107 czas na po\u0142\u0105czenie smak\u00f3w \ud83d\ude42  S\u0105 delikatne i orze\u017awiaj\u0105ce. Idealne do dobrego ciemnego pieczywa.<\/strong>\u00a0 <\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>To danie w sam raz na st\u00f3\u0142 wigilijny. Polecam i zach\u0119cam \ud83d\ude00<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2019\/12\/P1010022-1.jpg\" alt=\"\" class=\"wp-image-23672\"\/><\/figure>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>4 filety \u015bledziowe w s\u0142onej zalewie<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>2 ma\u0142e cebulki szalotki  <\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>1 cytryna <\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>1 \u0142y\u017ceczka octu i 1 \u0142y\u017ceczka cukru<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>olej s\u0142onecznikowy, z pestek winogron lub inny o neutralnym smaku<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>kolorowy pieprz \u015bwie\u017co mielony<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>majeranek<\/strong><\/p>\n\n\n\n<p class=\"has-text-color has-dark-gray-color\"><strong>\u015aledzie zalewamy mlekiem lub zimn\u0105 wod\u0105 i wstawiamy na dwie godziny do lod\u00f3wki (po godzinie zmieni\u0107 wod\u0119). Nast\u0119pnie osuszamy papierowym r\u0119cznikiem, opr\u00f3szamy majerankiem i \u015bwie\u017co zmielonym kolorowym pieprzem i kroimy w romby. Cebulki obieramy i kroimy w kr\u0105\u017cki, przelewamy wrz\u0105tkiem. Marynujemy kr\u0105\u017cki cebulek zalewaj\u0105c je \u0142y\u017ceczk\u0105 octu i cukru oraz kilkoma \u0142y\u017ckami wody. Po 15 minutach cebulki odcedzamy z zalewy. Cytryn\u0119 obieramy i kroimy w cienkie plasterki (trzeba pami\u0119ta\u0107 o usuni\u0119ciu ka\u017cdej pestki). W s\u0142oiku uk\u0142adamy warstwami romby \u015bledzi, cebulk\u0119 i cytryn\u0119. Zalewamy s\u0142oik olejem, zamykamy i wstawiamy do lod\u00f3wki. Po 3 &#8211; 4 dniach mo\u017cna delektowa\u0107 si\u0119 ich smakiem \ud83d\ude09<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2019\/12\/P1010033.jpg\" alt=\"\" class=\"wp-image-23674\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2019\/12\/P1010037.jpg\" alt=\"\" class=\"wp-image-23675\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>\u015aledzie z plastrami cytryny mo\u017cna a nawet trzeba przygotowa\u0107 kilka dni przed podaniem. Trzeba im da\u0107 czas na po\u0142\u0105czenie smak\u00f3w \ud83d\ude42 S\u0105 delikatne i orze\u017awiaj\u0105ce. Idealne do dobrego ciemnego pieczywa.\u00a0 To danie w sam raz na st\u00f3\u0142 wigilijny. Polecam i zach\u0119cam \ud83d\ude00 4 filety \u015bledziowe w s\u0142onej zalewie 2 ma\u0142e cebulki szalotki 1 cytryna 1 &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=23667\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">\u015aledzie z cytryn\u0105 w oleju<\/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-23667","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\/23667","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=23667"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/23667\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}