{"id":8251,"date":"2015-06-27T19:16:58","date_gmt":"2015-06-27T17:16:58","guid":{"rendered":"http:\/\/ylle.mrt.ee\/?p=8251"},"modified":"2015-06-27T19:17:27","modified_gmt":"2015-06-27T17:17:27","slug":"kahe-kala-kook","status":"publish","type":"post","link":"https:\/\/ylle.mrt.ee\/?p=8251","title":{"rendered":"Kahe kala kook"},"content":{"rendered":"

Ei teagi kuidas seda asja nimetada. Kuna suures koogivormis k\u00fcpsetasin, siis leian, et kook on ta \u00f5ige nimi. M\u00f5tte sain rootslaste ajakirjast Matk\u00e4rlek<\/a>, aga mul nii kena k\u00f5rget vormi polnud, kuhu mitu kihti \u00fcksteise otsa ajada saaks ja pealegi unustasin spinati ostmata, selle asemel kahmasin rohelist oma peenrast. Punast osa on rohkem, sest kui juba kilose forellihakkliha \u00fcles sulatasin, pidi selle ka \u00e4ra realiseerima.<\/p>\n

\"OLYMPUS<\/a>\u00a0Eriti lahmakas lahtik\u00e4iv koogivorm. Klaasvormi ei tihanud v\u00f5tta, sest kartsin, et tainas kerkib \u00fcle \u00e4\u00e4re.<\/p>\n

\"OLYMPUS<\/a>\u00a0V\u00e4rve j\u00e4i v\u00e4hev\u00f5itu, rohelist oleks v\u00f5inud k\u00f5vasti rohkem taignasse uhada. Eriti tilli, selle maitse v\u00f5iks olla veelgi tugevam.<\/p>\n

KAHE KALA KOOK<\/p>\n

Roheline-valge hakkliha:<\/p>\n

400 g tursafileed (mul oli k\u00fclmutatud filee, lasin selle koos nahaga k\u00f6\u00f6gikombainis peeneks)
\nsuur peot\u00e4is rukkolat
\nsuur peot\u00e4is v\u00e4rsket tilli
\n2 muna
\n1 dl vahukoort
\n1 tl fiberhuski
\n1 tl soola
\nmusta pipart<\/p>\n

Punane hakkliha:<\/p>\n

1 kg forellihakkliha (Muhu kalapoest saab)
\n2 muna
\n1 dl vahukoort
\n2 spl fiberhuski
\n2 tl suitsupaprikapulbrit (oli kuskilt \u00f6kopoest meile koju sattunud)
\n1,5 tl soola (vist l\u00e4ks liiga palju)
\nmusta pipart<\/p>\n

M\u00f5lemad hakklihasegud tegin eraldi n\u00f5udes valmis, vormi m\u00e4\u00e4risin v\u00f5iga ja siis pl\u00e4tserdasin taignad sinna sisse laiali. Punane on k\u00f5ige all, siis valge ja siis veel \u00fcks kiht punast. K\u00fcpses 220 kraadiga 35 minutit.<\/p>\n

\"OLYMPUS<\/a>\u00a0Mulle h\u00e4sti maitseb tursk siin sees. Teinekord peaks ikkagi proovima nii, et m\u00f5lemat kala on v\u00f5rdselt, praegu punane kala domineerib ja tasakaal on nats paigast \u00e4ra. Siiski meenutab see s\u00f6\u00f6k mulle toda kahe kalaga sitsiiliap\u00e4rast rooga, mida Pariisis s\u00f5in. Seal oli tursk ja l\u00f5he kokku pandud v\u00f5rdsetes osades, kenad t\u00fckikesed.<\/p>\n

Ma pidevalt panen t\u00e4hele, et rootslased oskavad oma retseptid jube keeruliseks ajada. Kohati j\u00e4\u00e4b tunne, et p\u00fc\u00fctakse teistele mulje j\u00e4tta, et vaadake, kus ma n\u00fc\u00fcd alles leiutasin keerulise asja, ega see n\u00fc\u00fcd kerge j\u00e4rele teha pole, aga mina olen v\u00e4ga duktig<\/em> ja m\u00f5tlesin selle v\u00e4lja. No n\u00e4iteks kui nad seemneleibu teevad, neid kr\u00f5bekaid, siis k\u00e4ib \u00fcks tundide viisi ahjus kuivatamine neil. No milleks? Saab ju poole tunniga v\u00f5i v\u00e4hemagagi lihtsalt k\u00fcpsetada leivukesi p\u00f6\u00f6rd\u00f5huga. Pole isegi muna vaja taignasse panna, sest linaseemned hoiavad kogu kraami koos. Igasugu imeasju nad panevad sinna sisse, ikka fiberhusk peab igal pool olema, kuigi absull seda leivukeste sisse pole vaja. N\u00fc\u00fcd selle kalavormiga nad j\u00e4lle leiutavad mis hirmus ja ma p\u00fc\u00fcan k\u00fcll m\u00f5ista, et pat\u00e9<\/em> ja nii, et nagu peenem v\u00e4rk, aga aru ma ei saa, mida see asi peaks poolteist tundi ahjus tegema? Ja osa aega fooliumi all? Ja veevannis ka veel! Ei ole ju vaja, kui v\u00f5ib lihtviisiliselt selle vormi 35 minutiga valmis k\u00fcpsetada. Loogika nagu puudub.<\/p>\n

Ahh, ma olen lihtne maakas \ud83d\ude00<\/p>\n","protected":false},"excerpt":{"rendered":"

Ei teagi kuidas seda asja nimetada. Kuna suures koogivormis k\u00fcpsetasin, siis leian, et kook on ta \u00f5ige nimi. M\u00f5tte sain rootslaste ajakirjast Matk\u00e4rlek, aga mul nii kena k\u00f5rget vormi polnud, kuhu mitu kihti \u00fcksteise otsa ajada saaks ja pealegi unustasin spinati ostmata, selle asemel kahmasin rohelist oma peenrast. Punast osa on rohkem, sest kui juba […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-8251","post","type-post","status-publish","format-standard","hentry","category-napikud"],"_links":{"self":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/8251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8251"}],"version-history":[{"count":2,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/8251\/revisions"}],"predecessor-version":[{"id":8256,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=\/wp\/v2\/posts\/8251\/revisions\/8256"}],"wp:attachment":[{"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ylle.mrt.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}