{"id":13467,"date":"2021-01-14T07:01:41","date_gmt":"2021-01-14T05:01:41","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=13467"},"modified":"2024-10-07T12:08:31","modified_gmt":"2024-10-07T10:08:31","slug":"aromatizirani-ocat","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=13467","title":{"rendered":"Aromatizirani ocat"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2011\/12\/savjeti1.jpg\"><img decoding=\"async\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2011\/12\/savjeti1.jpg\" alt=\"\" class=\"wp-image-13468\" title=\"savjeti\"\/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Aromatizirani ocat<\/strong><\/p>\n\n\n\n<p>Litru kvalitetnog octa kuhajte sve dok se koli\u010dina ne prepolovi. Odabrane biljke i za\u010dine poslo\u017eite u zdjelu i prelijte kuhanim octom, zdjelu zatim pokrijte i ostavite tako sat vremena.<\/p>\n\n\n\n<p>Nakon sat vremena smjesu procijedite i ulijte u boce. Po potrebi koristite za salate.<\/p>\n\n\n\n<p><strong>Aromatizirani ocat mo\u017eete pripremiti i na hladni na\u010din:<\/strong><\/p>\n\n\n\n<p>U \u010distu bocu stavite 60 grama mje\u0161avine aromatiziranog bilja i prelijte sa 450 ml bijelog vinskog octa. Dobro zatvorite i ostavite da odstoji tijekom nekoliko tjedana i zatim ponovno prelijte u steriliziranu bocu.<\/p>\n\n\n\n<p>Kod mje\u0161avine za\u010dina najbolje je koristiti bosiljak, komora\u010du, metvicu, ma\u017euran i timijan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aromatizirani ocat Litru kvalitetnog octa kuhajte sve dok se koli\u010dina ne prepolovi. Odabrane biljke i za\u010dine poslo\u017eite u zdjelu i prelijte kuhanim octom, zdjelu zatim pokrijte i ostavite tako sat vremena. Nakon sat vremena smjesu procijedite i ulijte u boce. Po potrebi koristite za salate. Aromatizirani ocat mo\u017eete pripremiti i na hladni na\u010din: U \u010distu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[270,265],"class_list":["post-13467","post","type-post","status-publish","format-standard","hentry","category-korisni_savjeti","tag-bosiljak","tag-komorac"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13467"}],"version-history":[{"count":7,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13467\/revisions"}],"predecessor-version":[{"id":28039,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/13467\/revisions\/28039"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}