{"id":6423,"date":"2015-09-02T07:06:23","date_gmt":"2015-09-02T05:06:23","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=6423"},"modified":"2015-08-29T21:44:42","modified_gmt":"2015-08-29T19:44:42","slug":"pasta-z-baklazana-papryki-i-jarmuzu","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/pasta-z-baklazana-papryki-i-jarmuzu\/","title":{"rendered":"Pasta z bak\u0142a\u017cana, papryki i jarmu\u017cu"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Owoce i warzywa s\u0105 teraz przepyszne, grzechem wi\u0119c by\u0142oby nie zrobi\u0107 z nich domowych smarowide\u0142 do kanapek.<\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><strong><span itemprop=\"name\">Pasta z bak\u0142a\u017cana, papryki i jarmu\u017cu<\/span> &#8211; przepis:<\/strong><\/h2>\n<p><strong><span itemprop=\"ingredients\"> 2 ma\u0142e bak\u0142a\u017cany<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 papryka<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 li\u015b\u0107 jarmu\u017cu<\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 5-6 \u0142y\u017cek oleju lnianego<\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 \u0142y\u017cka tahini<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> s\u00f3l, pieprz, tymianek<\/span><\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">Papryk\u0119 i bak\u0142a\u017cana myjemy, osuszamy, uk\u0142adamy w piekarniku na foli do pieczenia i pieczemy przez 40-45 minut w temperaturze 180 stopni. 10 minut przed ko\u0144cem pieczenia wrzucamy do piekarnika umyty i osuszony li\u015b\u0107 jarmu\u017cu. Papryk\u0119 (usuwamy pestki) i bak\u0142a\u017cana studzimy, obieramy ze sk\u00f3rki, po czym wrzucamy do blendera. Dodajemy li\u015b\u0107 jarmu\u017cu, olej lniany, tahini, s\u00f3l, pieprz, tymianek i przerabiamy na past\u0119. Past\u0119 mo\u017cna przechowywa\u0107 kilka dni w lod\u00f3wce w zamkni\u0119tym pojemniku. <\/p>\n<p><a href=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/08\/pasta_baklazan_jarmuz.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/08\/pasta_baklazan_jarmuz.jpg\" itemprop=\"image\" alt=\"Pasta z bak\u0142a\u017cana, papryki i jarmu\u017cu, Fot. Hanami\u00ae\" width=\"550\" height=\"367\" class=\"aligncenter\" size-full wp-image-6424\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/08\/pasta_baklazan_jarmuz.jpg 550w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/08\/pasta_baklazan_jarmuz-1x1.jpg 1w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Owoce i warzywa s\u0105 teraz przepyszne, grzechem wi\u0119c by\u0142oby nie zrobi\u0107 z nich domowych smarowide\u0142 do kanapek. Pasta z bak\u0142a\u017cana, papryki i jarmu\u017cu &#8211; przepis: 2 ma\u0142e bak\u0142a\u017cany 1 papryka 1 li\u015b\u0107 jarmu\u017cu 5-6 \u0142y\u017cek oleju lnianego 1 \u0142y\u017cka tahini s\u00f3l, pieprz, tymianek Papryk\u0119 i bak\u0142a\u017cana myjemy, osuszamy, uk\u0142adamy w piekarniku na foli do pieczenia&#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":[202,1261,69,1588,660,227,1128,12,199],"class_list":["post-6423","post","type-post","status-publish","format-standard","hentry","category-kuchnia-fusion","tag-baklazan","tag-jarmuz","tag-kuchnia-fusion-2","tag-olej-lniany","tag-papryka","tag-pasta","tag-pasta-kanapkowa","tag-przepisy-2","tag-tahini"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6423","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=6423"}],"version-history":[{"count":3,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6423\/revisions"}],"predecessor-version":[{"id":6446,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6423\/revisions\/6446"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=6423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=6423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=6423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}