{"id":972,"date":"2012-11-06T13:29:23","date_gmt":"2012-11-06T13:29:23","guid":{"rendered":"http:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/?p=972"},"modified":"2012-11-06T13:29:47","modified_gmt":"2012-11-06T13:29:47","slug":"onddoz-beteriko-milahostoa","status":"publish","type":"post","link":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/2012\/11\/onddoz-beteriko-milahostoa\/","title":{"rendered":"Onddoz beteriko milahostoa"},"content":{"rendered":"<p><a href=\"http:\/\/paperekoa.berria.info\/plaza\/2012-10-27\/037\/001\/onddoz_beteriko_milahostoa.htm\" target=\"_blank\">Iker Markinez \/ 2012-10-27 \/ 170 hitz<\/a><\/p>\n<p><strong><!--more-->OSAGAIAK<\/strong><br \/>\n2 goilarakada irin<br \/>\n500 gr. onddo<br \/>\nBaratzuria 2 ale<br \/>\nPiper-hautsa<br \/>\nGurina<br \/>\nOliba olio birgina<br \/>\nGatza<\/p>\n<p style=\"text-align: justify\">\u2022 Hostopil xafla lau laukiluzetan moztu. Labeko erretilu batean ipini, eta, labea beroa dagoenean, sartu hogei minutuz. Ateratzerakoan, sartu ditugun laukiluzeak erabat hazita daudela ikusiko ditugu. Hozten utzi.<\/p>\n<p style=\"text-align: justify\">\u2022 Lapiko eta zartagin zabal batean oliba olio txorrotada bota, eta berotzen jarri. Bi baratxuri aleak xehetuta bota, eta, jarraian, onddoak xafla finetan moztuta. Bost bat minutu pasatu ostean, piper hauts pixka bat bota, baita gatz pittin bat ere. Nahastu, eta sutatik atera ostean gorde.<\/p>\n<p style=\"text-align: justify\">\u2022 Bexamela prestatzeko lapiko batean gurin koilarakada gehitu eta oliba olio txorrotada. Urtzean, bi koilarakada irin gehitu, eta ongi nahastu. Jarraian, esnea poliki-poliki gehituz joan, eta nahastu etengabe bexamel krema lortu arte.<\/p>\n<p style=\"text-align: justify\">\u2022 Bexamel krema onddoekin nahastu.<\/p>\n<p style=\"text-align: justify\">\u2022 Hostopil laukiluze bakoitza hiru xaflatan moztu, eta xaflen tarteak bexamel eta onddo kremaz bete. Horrela egin beste hostopil laukiluzeekin ere. Nahi izanez gero, mahaira atera baino lehen, berotu labean minutu gutxi batzuetan. Dena den, krema beroa egotea nahikoa da, oso goxoa gelditzen baita.<\/p>\n<p style=\"text-align: justify\">\n","protected":false},"excerpt":{"rendered":"<p>Iker Markinez \/ 2012-10-27 \/ 170 hitz<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,43],"tags":[9,5081,44,518],"featured_image_src":null,"featured_image_src_square":null,"author_info":{"display_name":"liburutegia","author_link":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/author\/liburutegia\/"},"_links":{"self":[{"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/posts\/972"}],"collection":[{"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/comments?post=972"}],"version-history":[{"count":2,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/posts\/972\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/posts\/972\/revisions\/974"}],"wp:attachment":[{"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/media?parent=972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/categories?post=972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eibz.educacion.navarra.es\/blogak\/liburutegia\/wp-json\/wp\/v2\/tags?post=972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}