{"id":14994,"date":"2022-09-02T11:39:09","date_gmt":"2022-09-02T11:39:09","guid":{"rendered":"https:\/\/kuhinja-zdravlje.xyz\/?p=14994"},"modified":"2022-09-02T11:39:09","modified_gmt":"2022-09-02T11:39:09","slug":"kako-da-ispecete-savrseno-kestenje-u-rerni-i-to-bez-imalo-muke","status":"publish","type":"post","link":"https:\/\/kuhinja-zdravlje.xyz\/?p=14994","title":{"rendered":"Kako da ispe\u010dete savr\u0161eno kestenje u rerni i to bez imalo muke"},"content":{"rendered":"<p>Jesen je stigla, a s njom i sezona mnogima omiljene poslastice \u2013 kestenja na vatri. Naravno, danas se to radi u rerni, a evo kako da vam ispadnu ba\u0161 kako treba.<\/p>\n<p>Da biste ispekli kestenje nije potrebna nikakva velika mudrost. Ipak, mnogi izbjegavaju da to rade kod ku\u0107e, jer im se \u010dini kao previ\u0161e posla, pa onda bacaju pare na precijenjeno kestenje sa ulice.<\/p>\n<p>Me\u0111utim, vrlo je lako. Za po\u010detak, potrebno vam je svje\u017ee kestenje i jedan no\u017e. Ali, ne bilo kakav! Da se ne biste posjekli, uzmite o\u0161tar reckavi no\u017e za hljeb. Svaki kesten zasjecite po \u0161irini, sve dok se ljuska lijepo ne rastvori.<\/p>\n<p>Potom, prebacite rasje\u010dene kestenove u \u0161erpicu, dodajte vodu i malo posolite. Pustite da se kr\u010dka dok ne provri, a potom kestenje izvadite iz vode, prebacite u tepsiju i stavite u rernu zagrijanu na 220 stepeni da se pe\u010de 15 minuta.<\/p>\n<p>Kad kestenje bude pe\u010deno, stavite ga na tanjir, prekrijte krpom i ostavite nekih 5 minuta da odstoji. Ovo \u0107e vam olak\u0161ati \u010di\u0161\u0107enje.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Jesen je stigla, a s njom i sezona mnogima omiljene poslastice \u2013 kestenja na vatri. Naravno, danas se to radi u rerni, a evo kako <a class=\"mh-excerpt-more\" href=\"https:\/\/kuhinja-zdravlje.xyz\/?p=14994\" title=\"Kako da ispe\u010dete savr\u0161eno kestenje u rerni i to bez imalo muke\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":14995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-14994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savjeti"],"_links":{"self":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/14994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14994"}],"version-history":[{"count":1,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/14994\/revisions"}],"predecessor-version":[{"id":14996,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/14994\/revisions\/14996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/media\/14995"}],"wp:attachment":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}