{"id":5689,"date":"2014-12-21T08:00:18","date_gmt":"2014-12-21T07:00:18","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=5689"},"modified":"2014-12-20T21:50:21","modified_gmt":"2014-12-20T20:50:21","slug":"sledz-z-peruwianska-nuta","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/sledz-z-peruwianska-nuta\/","title":{"rendered":"\u015aled\u017a z peruwia\u0144sk\u0105 nut\u0105"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\u015awi\u0119ta dla mnie to czas \u0142\u0105czenia tradycji z nowoczesno\u015bci\u0105. Lubi\u0119 stare sprawdzone jedzenie. Uwielbiam tak\u017ce mieszanie smak\u00f3w. Dzisiejszy <strong>\u015bled\u017a<\/strong> \u0142\u0105czy w sobie dobr\u0105, polsk\u0105 ryb\u0119 z peruwia\u0144sk\u0105 sa\u0142atk\u0105.<\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><strong><span itemprop=\"name\">\u015aled\u017a z peruwia\u0144sk\u0105 nut\u0105<\/span> &#8211; przepis:<\/strong><\/h2>\n<p style=\"text-align: justify;\"><strong> <span itemprop=\"ingredients\">oko\u0142o 300 g \u015bledzi w oleju<\/span><\/strong><br \/>\n<strong> <span itemprop=\"ingredients\">1 \u015brednia bia\u0142a cebula<\/span><\/strong><br \/>\n<strong> <span itemprop=\"ingredients\">1 \u015brednia czerwona cebula<\/span><\/strong><br \/>\n<strong> <span itemprop=\"ingredients\">1 limonka<\/span><\/strong><br \/>\n<strong> <span itemprop=\"ingredients\">gar\u015b\u0107 kolendry<\/span><\/strong><br \/>\n<strong> <span itemprop=\"ingredients\">szczypta soli<\/span><\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">Cebule kroimy w do\u015b\u0107 cienkie pi\u00f3ra, wrzucamy do miski, dodajemy odrobin\u0119 soli, posiekan\u0105 kolendr\u0119 i sok wyci\u015bni\u0119ty z jednej limonki. Dok\u0142adnie mieszamy. \u015aledzie kroimy na niewielkie kawa\u0142ki, po czym dodajemy je do cebuli. Ca\u0142o\u015b\u0107 ponownie mieszamy, zaklejamy foli\u0105 spo\u017cywcz\u0105 i wstawiamy na 2-3 godziny do lod\u00f3wki. Podajemy ze \u015bwie\u017cym pieczywem lub grzankami.  <\/p>\n<p><a href=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/12\/sledz_peruwianski.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/12\/sledz_peruwianski.jpg\" itemprop=\"image\" alt=\"\u015aled\u017a z peruwia\u0144sk\u0105 nut\u0105, Fot. Hanami\u00ae\" width=\"550\" height=\"367\" class=\"aligncenter size-full wp-image-5690\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/12\/sledz_peruwianski.jpg 550w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2014\/12\/sledz_peruwianski-300x200.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u015awi\u0119ta dla mnie to czas \u0142\u0105czenia tradycji z nowoczesno\u015bci\u0105. Lubi\u0119 stare sprawdzone jedzenie. Uwielbiam tak\u017ce mieszanie smak\u00f3w. Dzisiejszy \u015bled\u017a \u0142\u0105czy w sobie dobr\u0105, polsk\u0105 ryb\u0119 z peruwia\u0144sk\u0105 sa\u0142atk\u0105. \u015aled\u017a z peruwia\u0144sk\u0105 nut\u0105 &#8211; przepis: oko\u0142o 300 g \u015bledzi w oleju 1 \u015brednia bia\u0142a cebula 1 \u015brednia czerwona cebula 1 limonka gar\u015b\u0107 kolendry szczypta soli Cebule&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[603,594,380,69,473,1506,12,1302,604,1299],"class_list":["post-5689","post","type-post","status-publish","format-standard","hentry","category-kuchnia-fusion","tag-boze-narodzenie","tag-cebula","tag-kolendra","tag-kuchnia-fusion-2","tag-kuchnia-peruwianska","tag-limonka","tag-przepisy-2","tag-sledzie","tag-swieta","tag-wigilia"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/5689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=5689"}],"version-history":[{"count":4,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/5689\/revisions"}],"predecessor-version":[{"id":5694,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/5689\/revisions\/5694"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=5689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=5689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=5689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}