{"id":8907,"date":"2008-01-11T15:58:00","date_gmt":"2008-01-11T15:58:00","guid":{"rendered":"http:\/\/adamczewscy.pl\/?p=928"},"modified":"2008-01-11T15:58:00","modified_gmt":"2008-01-11T15:58:00","slug":"maldrzyki-2","status":"publish","type":"post","link":"https:\/\/blog.polityka.pl\/adamczewski\/2008\/01\/11\/maldrzyki-2\/","title":{"rendered":"Ma\u0142drzyki"},"content":{"rendered":"<p><em>(8 porcji)<br \/>\n1 kg ugotowanych ziemniak\u00f3w,  cebula, 2 \u0142y\u017cki mas\u0142a lub margaryny,  jajko, 25 dag bia\u0142ego sera ( mniej wi\u0119cej  szklanka pokruszonego sera), s\u00f3l i pieprz, 3 &#8211; 4 \u0142y\u017cki oleju lub oleju z mas\u0142em do sma\u017cenia, 3 \u0142y\u017cki tartej bu\u0142ki.<\/em><\/p>\n<p>1. Ugotowane ziemniaki i ser zemle\u0107 lub przecisn\u0105\u0107 przez prask\u0119 do puree.<br \/>\n2. Na ma\u015ble usma\u017cy\u0107 na z\u0142oto drobno pokrajan\u0105 cebul\u0119.<br \/>\n3. Po\u0142\u0105czy\u0107 mas\u0119 ziemniaczano-serow\u0105 z cebul\u0105, doda\u0107 jajko, s\u00f3l i pieprz, dok\u0142adnie wymiesza\u0107.<br \/>\n4. Formowa\u0107 kotlety, obtacza\u0107 w tartej bu\u0142ce. Sma\u017cy\u0107 na rozgrzanym t\u0142uszczu.<br \/>\nMa\u0142drzyki, rodem z Litwy, mo\u017cna podawa\u0107 z jak\u0105kolwiek sur\u00f3wk\u0105, zielon\u0105 sa\u0142at\u0105 lub gotowan\u0105 kiszon\u0105 kapust\u0105 zaprawion\u0105 zasma\u017ck\u0105. To bardzo posilne danie obiadowe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(8 porcji) 1 kg ugotowanych ziemniak\u00f3w, cebula, 2 \u0142y\u017cki mas\u0142a lub margaryny, jajko, 25 dag bia\u0142ego sera ( mniej wi\u0119cej szklanka pokruszonego sera), s\u00f3l i pieprz, 3 &#8211; 4 \u0142y\u017cki oleju lub oleju z mas\u0142em do sma\u017cenia, 3 \u0142y\u017cki tartej bu\u0142ki. 1. Ugotowane ziemniaki i ser zemle\u0107 lub przecisn\u0105\u0107 przez prask\u0119 do puree. 2. Na [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8907","post","type-post","status-publish","format-standard","hentry","category-gotowanie"],"_links":{"self":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/8907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/comments?post=8907"}],"version-history":[{"count":0,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/posts\/8907\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/media?parent=8907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/categories?post=8907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.polityka.pl\/adamczewski\/wp-json\/wp\/v2\/tags?post=8907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}