{"id":8768,"date":"2021-11-04T09:20:20","date_gmt":"2021-11-04T09:20:20","guid":{"rendered":"https:\/\/kuhinja-zdravlje.xyz\/?p=8768"},"modified":"2021-11-04T09:20:20","modified_gmt":"2021-11-04T09:20:20","slug":"zapeceni-hleb-sa-belim-lukom-neverovatnog-lepog-ukusa-obavazno-probajte","status":"publish","type":"post","link":"https:\/\/kuhinja-zdravlje.xyz\/?p=8768","title":{"rendered":"ZAPE\u010cENI HLEB SA BELIM LUKOM NEVEROVATNOG LEPOG UKUSA OBAVAZNO PROBAJTE"},"content":{"rendered":"<p>SASTOJCI<\/p>\n<p>100 gr putera,<br \/>\nomek\u0161anog na sobnoj temperaturi<br \/>\n3 glavice belog luka<br \/>\n2 supene ka\u0161ike maslinovog ulja<br \/>\nvekna hleba 400gr<br \/>\n2 supene ka\u0161ike iseckanog per\u0161unovog lista<br \/>\n200 gr izrendanog tvrdog sira (najbolja varijanta \u2013 parmezan) prstohvat soli<\/p>\n<p>PRIPREMA<\/p>\n<p>1. Izvadite maslac (puter) iz fri\u017eidera da omek\u0161a na sobnoj temperaturi<br \/>\n2. Odsecite vrhove glavica belog luka tako da se vide vrhovi svakog \u010dena. Na tepsiju stavite papir za pe\u010denje a na njega aluminijumsku foliju. Na foliju stavite glavice belog luka i poprskajte ih maslinovim uljem. Pecite u rerni pola sata na 200 stepeni.<br \/>\n3. Kada se luk ohladi istisnite \u010denove iz ljuske i krupno naseckajte.<br \/>\n4. Narendajte sir i naseckajte per\u0161un. Pome\u0161ajte per\u0161un, luk, sir i so sa puterom.<br \/>\n5. Isecite hleb na kri\u0161ke i svaku kri\u0161ku prema\u017eite predhodnom smesom. Zapecite u zagrejanoj (na 250 stepeni) rerni 3-4 minuta.<\/p>\n<p>Prijatno!<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>SASTOJCI 100 gr putera, omek\u0161anog na sobnoj temperaturi 3 glavice belog luka 2 supene ka\u0161ike maslinovog ulja vekna hleba 400gr 2 supene ka\u0161ike iseckanog per\u0161unovog <a class=\"mh-excerpt-more\" href=\"https:\/\/kuhinja-zdravlje.xyz\/?p=8768\" title=\"ZAPE\u010cENI HLEB SA BELIM LUKOM NEVEROVATNOG LEPOG UKUSA OBAVAZNO PROBAJTE\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":8769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-i-pice"],"_links":{"self":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/8768","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=8768"}],"version-history":[{"count":1,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/8768\/revisions"}],"predecessor-version":[{"id":8770,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/8768\/revisions\/8770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/media\/8769"}],"wp:attachment":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}