{"id":2055,"date":"2020-03-25T07:05:05","date_gmt":"2020-03-25T05:05:05","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=2055"},"modified":"2024-10-11T19:47:56","modified_gmt":"2024-10-11T17:47:56","slug":"pasteta-od-ementalera","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=2055","title":{"rendered":"Pa\u0161teta od ementalera"},"content":{"rendered":"<h3><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Pa\u0161teta-od-ementalera.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2056\" title=\"Pa\u0161teta od ementalera\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Pa\u0161teta-od-ementalera.jpg\" alt=\"Pa\u0161teta od ementalera\" width=\"250\" height=\"200\" \/><\/a><\/h3>\n<h3>Pa\u0161teta od ementalera<\/h3>\n<p><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Recepti86.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2057 alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta od ementalera\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/08\/Recepti86.gif\" alt=\"Recepti - Pa\u0161teta od ementalera\" width=\"12\" height=\"12\" \/><\/a>Uzeti 100g ementalera, 100g maslaca, pa maslac i ementaler 2 puta protjerati kroz stroj za mljevenje mesa.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta od ementalera\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\" alt=\"Recepti - Pa\u0161teta od ementalera\" width=\"12\" height=\"12\" \/><\/a>Poslije toga maslac i ementaler pjenasto umije\u0161ati i polako dodavati 2 \u017elice ulja od sardina.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta od ementalera\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\" alt=\"Recepti - Pa\u0161teta od ementalera\" width=\"12\" height=\"12\" \/><\/a>Posoliti, dodati dvije izgnje\u010dene sardine, zatim dosta sardel-paste i senfa po ukusu.<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti - Pa\u0161teta od ementalera\" src=\"..\/wp-content\/uploads\/2009\/08\/Recepti86.gif\" alt=\"Recepti - Pa\u0161teta od ementalera\" width=\"12\" height=\"12\" \/><\/a>Sitno naribati pola glavice luka, sve zajedno dobro izmije\u0161ati i ovom pastom mazati sendvi\u010de.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pa\u0161teta od ementalera Uzeti 100g ementalera, 100g maslaca, pa maslac i ementaler 2 puta protjerati kroz stroj za mljevenje mesa. Poslije toga maslac i ementaler pjenasto umije\u0161ati i polako dodavati 2 \u017elice ulja od sardina. Posoliti, dodati dvije izgnje\u010dene sardine, zatim dosta sardel-paste i senfa po ukusu. Sitno naribati pola glavice luka, sve zajedno dobro [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[259,213,222,66],"class_list":["post-2055","post","type-post","status-publish","format-standard","hentry","category-sendvici","tag-ementaler","tag-pasteta","tag-sardine","tag-sir"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2055","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=2055"}],"version-history":[{"count":14,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2055\/revisions"}],"predecessor-version":[{"id":28731,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/2055\/revisions\/28731"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}