{"id":8752,"date":"2019-11-14T07:15:38","date_gmt":"2019-11-14T06:15:38","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=8752"},"modified":"2019-11-13T22:26:12","modified_gmt":"2019-11-13T21:26:12","slug":"omlet-jableczny","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/omlet-jableczny\/","title":{"rendered":"Omlet jab\u0142eczny"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Na koniec serii przyda\u0142by si\u0119 <strong>deser<\/strong>. Zapraszam zatem na lekki <strong>omlet<\/strong>. Receptur\u0119 opracowa\u0142 Micha\u0142 Grzywacza, szefa kuchni pokazowej hali MAKRO nr 1 w Warszawie. <\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><strong><span itemprop=\"name\">Omlet jab\u0142eczny<\/span> &#8211; przepis:<\/strong><\/h2>\n<p><strong><span itemprop=\"ingredients\"> 60 g mas\u0142a<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 1 jajko <\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 250 ml mleka<\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 200 g jab\u0142ek<\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 160 g m\u0105ki<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 10 g proszku do pieczenia<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 2 g cynamonu<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 30 g cukru<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 15 g \u017curawiny<\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 20 ml \u017cubr\u00f3wki <\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 100 ml \u015bmietany krem\u00f3wki 36% <\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 20 ml syrop z kwiat\u00f3w bzu<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 200 g arbuza <\/span> <\/strong><br \/>\n<strong><span itemprop=\"ingredients\"> 4 g \u015bwie\u017cej mi\u0119ty <\/span> <\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">W misce mieszamy rozpuszczone mas\u0142o, jaja, mleko i starte na tarce jab\u0142ka \u2013 najlepsze s\u0105 twarde i kwa\u015bne odmiany. Dodajemy przesian\u0105 m\u0105k\u0119, proszek do pieczenia, cynamon i cukier. Sma\u017cymy z obu stron na \u015brednio rozgrzanej patelni. Serwujemy z bit\u0105 \u015bmietan\u0105, aromatyzowan\u0105 syropem z kwiat\u00f3w bzu i \u017curawin\u0105 zamarynowan\u0105 w \u017cubr\u00f3wce. Dodajemy kostki ze skompresowanego pr\u00f3\u017cniowo arbuza.<\/p>\n<div id=\"attachment_8753\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8753\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2019\/11\/MichalGrzywaczOmletjableczny.jpg\" itemprop=\"image\" alt=\"Omlet jab\u0142eczny, &quot;Sto receptur na sto lat niepodleg\u0142o\u015bci&quot;, Makro\" width=\"600\" height=\"400\" class=\"size-full wp-image-8753\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2019\/11\/MichalGrzywaczOmletjableczny.jpg 600w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2019\/11\/MichalGrzywaczOmletjableczny-595x397.jpg 595w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2019\/11\/MichalGrzywaczOmletjableczny-2x1.jpg 2w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><p id=\"caption-attachment-8753\" class=\"wp-caption-text\">Omlet jab\u0142eczny, &#8222;Sto receptur na sto lat niepodleg\u0142o\u015bci&#8221;, Makro<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Na koniec serii przyda\u0142by si\u0119 deser. Zapraszam zatem na lekki omlet. Receptur\u0119 opracowa\u0142 Micha\u0142 Grzywacza, szefa kuchni pokazowej hali MAKRO nr 1 w Warszawie. Omlet jab\u0142eczny &#8211; przepis: 60 g mas\u0142a 1 jajko 250 ml mleka 200 g jab\u0142ek 160 g m\u0105ki 10 g proszku do pieczenia 2 g cynamonu 30 g cukru 15 g&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[406],"tags":[384,177,68,176,964,413,1604,1696,2431,12,2432,234],"class_list":["post-8752","post","type-post","status-publish","format-standard","hentry","category-kuchnia-polska","tag-arbuz","tag-cynamon","tag-deser","tag-jablka","tag-kremowka","tag-kuchnia-polska-2","tag-mleko","tag-omlet","tag-omlet-jableczny","tag-przepisy-2","tag-zubrowka","tag-zurawina"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/8752","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=8752"}],"version-history":[{"count":2,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/8752\/revisions"}],"predecessor-version":[{"id":8755,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/8752\/revisions\/8755"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=8752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=8752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=8752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}