EST

Toode

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            [post_content] => Madalal temperatuuril pikalt küpsenud sea koodiliha koos kamaraga ja ilma kondita on maitselt kergelt vürtsikas ja magus-suitsuse mekiga. Tänu pikale ja aeglasele küpsetamisele on koodiliha ülimahlane ja pehme maiuspala sealihasõpradele. Maitseelamust võid nautida koheselt jahutatult või ka soojendatult – rebitud lihana võileiva või wrapi vahele, sooja praena õhtusöögiks või otse ahjust jõululauale.
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            [post_content] => Madalal temperatuuril pikalt küpsenud sea tagaosa tükk koos kamaraga on kodune klassik, mis viib maitsemeeled rännule vanaema koduse jõuluprae radadele. Marinaadis kasutasime mitmeid põnevaid maitseaineid – siin leidub nii kaneeli, mandariini- ja apelsinikoort kui ka vürtse. Tänu pikale ja aeglasele küpsetamisele on praad ülimahlane ning pehme. Maitseelamust võid nautida koheselt jahutatult või ka soojendatult – rebitud lihana võileiva või wrapi vahele, sooja praena õhtusöögiks või otse ahjust jõululauale.
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            [post_content] => Madalal temperatuuril pikalt küpsenud tummised searibid on oma rikkaliku maitse saadud marinaadist, kus oleme kasutanud ehedat kirsipüreed ja tumedat rummi. Kerget vürtsikust rikastab mõnus suitsune nüanss. Searibid on küpsetatud madalatel temperatuuridel väga pehmeks ning on koheselt valmis tarbimiseks, aga parima maitseelamuse saamiseks küpseta ribisid eelkuumutatud ahjus 180°C juures 10-15 minutit.
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            [post_content] => Liharikkad ja mahlased naturaalses seasooles ahjuvorstid röstsibulaga on talveõhtute parim kõhutäis. Mõnusalt maitsekad vorstid valmivad kiirelt ning sobivad nii kartuli, kartulipudru kui ka ahjujuurikate juurde. Proovi ka viilutatud vorstidest teha kas koore- või tomatikastet pasta juurde.
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            [post_content] => Korralik kõhutäis mahlasest seakaelakarbonaadist, mille teeb eriliselt nauditavaks ehe riivitud rukkileivast kate, mis jääb küpsetamisel mõnusalt krõbe.
            [post_title] => Rukkileivakattega ahjukael küpsetuskarbis
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            [post_content] => Tänu ahjuvalmis küpsetuskarbile valmib röstitud sibulatega seakaelakarbonaadist hõrk ja mahlane maitseelamus. Sinu ülesandeks jääb vaid lisandiidee välja mõelda, samal ajal kui ahjukael küpsetuskarbis mugavalt valmib! Lisaks röstsibulale lisavad marinaadile kerget vürtsi ka tšilli ja koriander.
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            [post_content] => Ehedate ploomidega marinaadis seakaelakarbonaad on mugavalt ahjuvalmis küpsetuskarbis. Nii et pista vaid ahju ja naudi mahlast maitseelamust! Ploomide puuviljasele maitsele lisaks annavad marinaadile pühademaitset juurde tšilli, ingver, kaneel ja muskaatpähkel.
            [post_title] => Ploomidega seakaelakarbonaad küpsetuskarbis
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            [post_content] => Kamaraga seapraad sinepises marinaadis sobib suurepäraselt ahjuhooaega ning toob peolauale klassikalist hõngu. Ahjuvalmis küpsetuskotis küpsedes jääb praad mahlane ja pehme. Aga krõbeda kamara viimistlemiseks soovitame küpsemise lõpus kuuma grillrežiimi. Kuumaõhufritüüris saab eriti mõnusa krõbeda kamara. Boonusena saad küpetuskotti kogunenud leemest suurepärase kastme prae kõrvale!
            [post_title] => Sinepine seapraad kamaraga küpsetuskotis
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            [post_content] => Klassikalise ja puhta maitsestusega, sinu eest juba valmis küpsetatud sea tagaosast kodune ahjusink. Külmalt viiludeks lõigatuna täiustab ahjusink ideaalselt sinu külmlauda kuid kodust ahjusinki sobib suurepäraselt pakkuda ka sooja praena!
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            [post_content] => Peenikesed lambasooles verivorstid, kus jõhvikate kerge magus-hapusus ja jõuluhõngulised vürtsid üksteist kenasti täiustavad. Vorsti valmistamisel oleme kasutanud nii kuivatatud jõhvikaid kui ka jõhvikamoosi. Verivorste saab imelihtsalt küpsetada ka kuumaõhu-fritüüris – mõnusalt krõbedad vorstid saad 180°C kraadi juures 7 minutiga.
            [post_title] => Jõhvikate ja jõuluvürtsidega verivorstid
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            [post_content] => Parajalt pisikesed miniverivorstikesed! Vorstide koostises on lisaks odrakruupidele sealiha, seapekk ja seaveri. Klassikalised miniverivorstid on lambasooles ning maitsestatud vorstirohu ehk majoraaniga. Verivorste saab imelihtsalt küpsetada ka kuumaõhu-fritüüris – mõnusalt krõbedad vorstid saad 180 kraadi juures 7 minutiga.
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            [post_content] => Klassikaline seasooles verivorst, parima maitse saladuseks jällegi vorsti sees peituv vorstirohi. Pühade verivorsti puhul on pakki juba lisatud ka paras ports viilutatud suitsupeekonit. Ideaalne lahendus just neile kelle jaoks verivorst maitseb kõige paremini just koos krõbeda peekoniga.
            [post_title] => Pühade verivorst peekoniga
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            [post_content] => Üks armastatuim verivorst Eesti turul! Kõige klassikalisem seasooles verivorst kus maitsestuseks on kasutatud loomulikult ka vorstirohtu, just nii nagu ajalooliselt verivorsti valmistamisel on tehtud. Soovitame verivorstid enne ahju panekut kergelt õliga üle pintseldada, nii saad eriti mõnusa krõbeda kesta!
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            [post_title] => Trühvlisalaami
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            [post_title] => Parma salaami
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            [post_title] => Seemnekattega salaami
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            [post_content] => Eelnevalt küpsetatud lihapallid sobivad külmale lauale suupisteks või prae komponendiks, samuti supi sisse, kastmetesse või vormiroogadesse.
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            [post_content] => Eelnevalt küpsetatud lihapallid sobivad külmale lauale suupisteks või prae komponendiks, samuti supi sisse, kastmetesse või vormiroogadesse.
            [post_title] => Pere lihapallid
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Kodune ahjusink

Klassikalise ja puhta maitsestusega, sinu eest juba valmis küpsetatud sea tagaosast kodune ahjusink. Külmalt viiludeks lõigatuna täiustab ahjusink ideaalselt sinu külmlauda kuid kodust ahjusinki sobib suurepäraselt pakkuda ka sooja praena!

Koostisosad

sealiha (100 g toote valmistamiseks on kasutatud 114 g liha), sool, vürtsid, lõhna- ja maitseained, stabilisaatorid: E452, E412, E415, happesuse regulaator: E451, suhkrud, pärmiekstrakt

Võib sisaldada vähesel määral soja, sinepit, sellerit ja piima.

Keskmised toiteväärtused 100 g toote kohta
Energiasisaldus 946 kJ / 227 kcal
Rasvu 15 g
Sh küllastunud rasvhappeid 7,3 g
Süsivesikuid 1,0 g
Sh suhkruid 0,2 g
Valke 22 g
Soola 1,9 g

Valmistamine

Serveeri külmade lõikudena või kuumalt põhiroana. Soojenda 130 ºC juures soovitud temperatuurini, soovi korral pruunista toote pind 190 ºC juures krõbedaks.

Säilitamine

+2…+6°C

Vaakumpakendatud. Avatult soovitame tarvitada 48 tunni jooksul. 

Ean Koodid
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