{"id":3506,"date":"2002-04-14T16:08:00","date_gmt":"2002-04-14T14:08:00","guid":{"rendered":"http:\/\/wedkarz.dkonto.pl\/?p=3506"},"modified":"2022-04-15T00:23:49","modified_gmt":"2022-04-14T22:23:49","slug":"3506","status":"publish","type":"post","link":"https:\/\/wedkarz.pl\/index.php\/2002\/04\/14\/3506\/","title":{"rendered":""},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ostatnie p\u00f3\u0142wiecze z ok\u0142adem ka\u017ce nam kojarzy\u0107 post ze \u015bledziem, gdy tymczasem \u015bledzie g\u0142\u00f3wnie jadali biedacy. Fakt, \u017ce zawsze stanowili wi\u0119kszo\u015b\u0107, nie powinien nam zam\u0105ca\u0107 wielu postnych smak\u00f3w. Zamo\u017cniejsi Polacy w Wielkim Tygodniu wstrzemi\u0119\u017aliwo\u015b\u0107 w jedzeniu podkre\u015blali wykwintnymi potrawami z ryb. Post odnosi\u0142 si\u0119 do mi\u0119s i wszelakich t\u0142uszczy. Postne potrawy sma\u017cono na oleju ro\u015blinnym i kraszono olejem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">W tym roku post zacz\u0105\u0142 si\u0119 ju\u017c w po\u0142owie lutego, do ko\u0144ca marca sporo czasu, wi\u0119c warto pomy\u015ble\u0107 o czym\u015b przyjemnym i odwracaj\u0105cym uwag\u0119 od skromnie syconego \u017co\u0142\u0105dka.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pomy\u015blmy wi\u0119c mo\u017ce nieco wcze\u015bniej, jak udekorowa\u0107 <a href=\"https:\/\/nowemedium.pl\/lifestyle\/jedzenie-napoje\/weganskie-przepisy-na-wielkanoc-5-roslinnych-potraw-na-swieta\/\">wielkanocny<\/a> st\u00f3\u0142, by by\u0142 on w tym roku wyj\u0105tkowy i niezwyk\u0142y. Ten, kt\u00f3ry prezentujemy Pa\u0144stwu na zdj\u0119ciu, urzeka naturalno\u015bci\u0105 i wiosennymi akcentami. K\u0119pki mchu i kwiaty nie tylko b\u0119d\u0105 pi\u0119knie wygl\u0105da\u0142y, ale te\u017c zapachn\u0105 specjalnie dla nas. \u017beby ro\u015blinki szybko nie zwi\u0119d\u0142y, nale\u017cy owin\u0105\u0107 im \u0142ody\u017cki wilgotn\u0105 wat\u0105. To zadanie artystyczno-przyrodnicze mo\u017cna spokojnie powierzy\u0107 najm\u0142odszym cz\u0142onkom rodziny. Niestety, przed postem i postnym jedzeniem nie uciekniemy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jak ze <a href=\"https:\/\/nowemedium.pl\/kategoria\/lifestyle\/jedzenie-napoje\/\">smakiem<\/a> po\u015bci\u0107? Zaraz Pa\u0144stwu zdradz\u0119, cho\u0107 brzmi to troch\u0119 niefortunnie, bo ten post tak\u017ce ogranicza przyjemno\u015bci i rado\u015bci z czegokolwiek.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"380\" height=\"216\" src=\"http:\/\/wedkarz.dkonto.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-4.jpg\" alt=\"\" class=\"wp-image-3510\" srcset=\"https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-4.jpg 380w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-4-300x171.jpg 300w\" sizes=\"auto, (max-width: 380px) 100vw, 380px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Postna sa\u0142atka z P\u00f3\u0142nocy<br>Pochodzi ze Szwecji i nazywa si\u0119 SILLSALLAD<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 solone \u015bledzie,<\/li><li>250 g ziemniak\u00f3w ugotowanych w \u0142upinach,<\/li><li>2 jab\u0142ka,<\/li><li>100 g og\u00f3rk\u00f3w konserwowych,<\/li><li>200 g czerwonych buraczk\u00f3w konserwowych.<br>Sos:<\/li><li>1\/8 litra bulionu,<\/li><li>6 \u0142y\u017cek octu winnego,<\/li><li>3 \u0142y\u017cki oleju,<\/li><li>1 \u0142y\u017cka ostrej papryki,<\/li><li>1 \u0142y\u017ceczka cukru,<\/li><li>1\/2 \u0142y\u017ceczki sproszkowanego imbiru,<\/li><li>\u015bwie\u017co zmielony pieprz i s\u00f3l do smaku.<br>Do dekoracji:<br>2 jajka ugotowane na twardo,<br>2 \u0142y\u017cki \u015bwie\u017co posiekanego koperku.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u015aledzie sprawi\u0107 i moczy\u0107 najmniej przez 12 godzin w wodzie. Nast\u0119pnie osuszy\u0107, \u015bci\u0105gn\u0105\u0107 sk\u00f3rk\u0119 i wyci\u0105gn\u0105\u0107 reszt\u0119 o\u015bci. Filety pokroi\u0107 w kostk\u0119.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obrane ziemniaki, jab\u0142ka, og\u00f3rki i buraki pokroi\u0107 tak\u017ce w troch\u0119 mniejsz\u0105 kostk\u0119.<br>Wszystkie sk\u0142adniki sosu dobrze wymiesza\u0107. Nast\u0119pnie pola\u0107 sosem sa\u0142atk\u0119 i doprawi\u0107 do smaku. Z sol\u0105 ostro\u017cnie, bo \u015bledzie by\u0142y s\u0142one.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wymieszan\u0105 sa\u0142atk\u0119 odstawiamy na 1 &#8211; 2 godziny. Przed podaniem posypujemy \u015bwie\u017co posiekanym koperkiem i dekorujemy po\u0142\u00f3wkami jaj na twardo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sa\u0142atka z Po\u0142udnia z anchois<br>Z zimnej Szwecji uciekamy ze smakiem do cieplejszej Italii<br>Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400 g ziemniak\u00f3w,<\/li><li>1 ma\u0142y kalafior,<\/li><li>150 g zielonego groszku z puszki,<\/li><li>100 g marchwi,<\/li><li>100 g pieczarek,<\/li><li>100 g filet\u00f3w anchois,<\/li><li>2 jajka na twardo,<\/li><li>\u0142y\u017cka posiekanej natki pietruszki,<\/li><li>3 \u0142y\u017cki oleju,<\/li><li>2 \u0142y\u017cki octu,<br>pieprz i s\u00f3l do smaku<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"406\" height=\"284\" src=\"http:\/\/wedkarz.dkonto.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-2-2.jpg\" alt=\"\" class=\"wp-image-3508\" srcset=\"https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-2-2.jpg 406w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-2-2-300x210.jpg 300w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-2-2-100x70.jpg 100w\" sizes=\"auto, (max-width: 406px) 100vw, 406px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ziemniaki w \u0142upinach gotujemy przez p\u00f3\u0142 godziny, odcedzamy, studzimy, obieramy i kroimy w plasterki. Kalafior dzielimy na r\u00f3\u017cyczki i gotujemy przez 20 minut. Pokrojon\u0105 w kostk\u0119 marchew gotujemy przez kwadrans. Pieczarki kroimy na plasterki, a filety w paski. Ocet mieszamy z sol\u0105 i pieprzem, kropimy nim sa\u0142atk\u0119. Po wymieszaniu polewamy olejem. Przed podaniem posypujemy natk\u0105 pietruszki i dekorujemy \u00f3semkami jajek.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sa\u0142atka z matias\u00f3w z winegretem<br>Wracamy do \u015bledzi, ale w nieco wykwintniejszej oprawie<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 filet\u00f3w z matias\u00f3w,<\/li><li>4 ugotowane na twardo jajka,<\/li><li>150 g marynowanych burak\u00f3w \u0107wik\u0142owych.<br>Sos:<\/li><li>3 \u0142y\u017cki octu z sherry,<\/li><li>3 \u0142y\u017cki bia\u0142ego wina,<\/li><li>5 \u0142y\u017cek oleju,<\/li><li>\u015bwie\u017co zmielony pieprz,<\/li><li>2 \u0142y\u017cki natki pietruszki,<\/li><li>\u0142y\u017cka kapar\u00f3w,<\/li><li>\u0142y\u017cka \u015bwie\u017co startego chrzanu,<br>po szczypcie soli i cukru<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Filety op\u0142uka\u0107 zimn\u0105 wod\u0105, osuszy\u0107 i pokroi\u0107 w paski. Bia\u0142ka z dw\u00f3ch jajek drobno posieka\u0107. Kawa\u0142ki matias\u00f3w u\u0142o\u017cy\u0107 na p\u00f3\u0142misku na przemian z plasterkami jajek i burak\u00f3w. Dwa \u017c\u00f3\u0142tka rozetrze\u0107 z olejem, octem, winem, sol\u0105 i cukrem. Sa\u0142atk\u0119 pola\u0107 sosem i posypa\u0107 posiekanymi bia\u0142kami, kaparami, startym chrzanem i natk\u0105 pietruszki.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"324\" height=\"206\" src=\"http:\/\/wedkarz.dkonto.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-1-2.jpg\" alt=\"\" class=\"wp-image-3507\" srcset=\"https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-1-2.jpg 324w, https:\/\/wedkarz.pl\/wp-content\/uploads\/2021\/09\/z-KUCHNIA-1-2-300x191.jpg 300w\" sizes=\"auto, (max-width: 324px) 100vw, 324px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sa\u0142atka wschodnia z kawiorem<br>Ostatnia postna sa\u0142atka z rustykalnym cieniem\u2026<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sk\u0142adniki:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 filet\u00f3w z matias\u00f3w,<\/li><li>gazowana woda mineralna,<\/li><li>2 du\u017ce, kwaskowe jab\u0142ka,<\/li><li>\u0142y\u017cka soku z cytryny,<\/li><li>200 g g\u0119stej \u015bmietany,<\/li><li>100 g kawioru,<\/li><li>50 g obranych migda\u0142\u00f3w,<\/li><li>listki rze\u017cuchy,<\/li><li>2 &#8211; 3 krople octu malinowego,<br>szczypta pieprzu kaje\u0144skiego.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Filety moczy\u0107 przez 30 minut w wodzie mineralnej. Jab\u0142ka umy\u0107, przekroi\u0107 w poprzek, wydr\u0105\u017cy\u0107 gniazda. Od ka\u017cdej po\u0142\u00f3wki odkroi\u0107 po dwa grube plastry, u\u0142o\u017cy\u0107 na talerzu i skropi\u0107 sokiem z cytryny.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u015amietan\u0119 doprawi\u0107 octem i pieprzem kaje\u0144skim. Filety os\u0105czy\u0107, osuszy\u0107, zwin\u0105\u0107 w roladki i umie\u015bci\u0107 na jab\u0142kach. \u015amietan\u0119 zmiesza\u0107 z migda\u0142ami i kawiorem, na\u0142o\u017cy\u0107 do roladek z matias\u00f3w i udekorowa\u0107 rze\u017cuch\u0105.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Krzysztof Kucharski<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ostatnie p\u00f3\u0142wiecze z ok\u0142adem ka\u017ce nam kojarzy\u0107 post ze \u015bledziem, gdy tymczasem \u015bledzie g\u0142\u00f3wnie jadali biedacy.<\/p>\n","protected":false},"author":2,"featured_media":3509,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[],"class_list":["post-3506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ostatnie 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