{"id":14109,"date":"2021-11-17T11:13:34","date_gmt":"2021-11-17T09:13:34","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=14109"},"modified":"2023-10-25T09:48:51","modified_gmt":"2023-10-25T06:48:51","slug":"magustoidukokana-%f0%9f%a7%81-budapestis","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=14109","title":{"rendered":"Magustoidukokana Budapestis"},"content":{"rendered":"

Tallinna Teeninduskooli pagar-kondiitri ja magustoidukoka erialade vilistlane Karin Kaldma on alates septembrist 2021 koolij\u00e4rgsel v\u00e4lispraktikal Ungari pealinnas Budapestis. T\u00f6\u00f6tades hotelli FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST<\/a> kondiitrit\u00f6\u00f6kojas valmistab ta seal imeilusaid desserte. Hotelli on tunnustatud 2021. aastal kahe v\u00f5iduga: Cond\u00e9 Nast Traveller Gold List 2021 \u2013 Readers Choice<\/a> ja Forbes Travel Guide 2021 Five-Star Award Winner<\/a><\/p>\n

T\u00f6\u00f6p\u00e4evad algavad Karinil kell 06:00. 5:35 alustab ta jalutusk\u00e4iku l\u00e4bi vaikse linna. \u00d5nneks elab Karin kohe hotelli l\u00e4heduses, nii et jalutamisele kulub vaid 10 minutit. Hilisel p\u00e4rastl\u00f5unal kell 14:30 v\u00f5i 15:00 on t\u00f6\u00f6p\u00e4ev l\u00f5ppenud. Hotelli kondiitrikojas valmistatavaid desserte iseloomustab Karin j\u00e4rgmiselt:<\/p>\n

V\u00e4he suhkrut, \u00e4gedad maitsete kombinatsioonid: n\u00e4iteks kreem tilliga punapeedikoogi peal, kastanikreem beseekoogil, kaunistuseks suhkrusiirupis marineeritud porgandi viilud. Paljudel magustoitudel on ikka v\u00e4ga palju v\u00e4ikeseid detaile, kas sees v\u00f5i peal kaunistusena. Algul m\u00f5tlesin, et miks nii keeruliseks k\u00f5ike teha, aga n\u00fc\u00fcd saan aru, et see teeb maitseelamuse ainult paremaks. Juhendaja \u00fctleb alati meile: “Make it nice or make it twice!<\/em>” V\u00e4ga motiveeriv! Paljud retseptid on klassikalised nagu oleme ka koolis teinud, aga just see kokkupaneku osa on neil muudetud uudsemaks. Koolis oli k\u00f5ik reeglite j\u00e4rgi, aga siin on rohkem loomingulisust. N\u00e4iteks tavaline toorjuustukook on neil tehtud tavalise retsepti j\u00e4rgi, aga p\u00f5hjale on lisatud v\u00fcrtse ja peal kaunistusena on mousse-<\/em>pallid ja kreem ning v\u00e4rsked marjad. See on juba hoopis teine asi kui tavaline toorjuustukook ja maitseb hoopis teisiti.<\/p><\/blockquote>\n

\"Mousse-pallide

Mousse-pallide ja marjadega toorjuustukook<\/p><\/div>\n

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Porgandikook: p\u00f5hjaks porgandibiskviit maap\u00e4hklitega, katteks Philadelphia toorjuustukreem ja suhkrusiirupis marineeritud porgandiviilud.<\/p><\/div>\n

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Oktoobris oli restoranis eraldi roosade magustoitude kollektsioon, nende m\u00fc\u00fcgist 15 % annetati rinnav\u00e4hi ravifondi.<\/p><\/div>\n

\"\"<\/p>\n

Ungaris jagub p\u00e4ikesepaistet ja rohkem kui 15\u00b0 C soojakraadi ka sombusesse s\u00fcgisel\u00f5ppu. Vabal ajal otsis ta \u00fcles Budapesti kuumaveeallikad ja spaad.\u00a0 Vaata ka Karini Instagrami<\/a>, kus saab j\u00e4lgida tema Ungari tegemisi. Eg\u00e9szs\u00e9g\u00e9re!<\/p>\n

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Tallinna Teeninduskooli pagar-kondiitri ja magustoidukoka erialade vilistlane Karin Kaldma on alates septembrist 2021 koolij\u00e4rgsel v\u00e4lispraktikal Ungari pealinnas Budapestis. T\u00f6\u00f6tades hotelli FOUR SEASONS HOTEL GRESHAM PALACE BUDAPEST kondiitrit\u00f6\u00f6kojas valmistab ta seal imeilusaid desserte. Hotelli on...<\/p>\n","protected":false},"author":4,"featured_media":14114,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[459],"tags":[433,26,58],"class_list":["post-14109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-projektid","tag-433","tag-erasmus","tag-pagar-kondiiter"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/14109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14109"}],"version-history":[{"count":3,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/14109\/revisions"}],"predecessor-version":[{"id":18090,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/14109\/revisions\/18090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/14114"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}