{"id":191629,"title":"Camembert Dolgulu Hokkaido Kaba\u011f\u0131","modified":"2026-10-12T13:21:04+02:00","plain":"Sar\u0131msak, taze kekik ve mercank\u00f6\u015fk ile lezzetlendirilmi\u015f ak\u0131\u015fkan camembert dolgulu, f\u0131r\u0131nda b\u00fct\u00fcn olarak pi\u015firilen ve ka\u015f\u0131k ka\u015f\u0131k payla\u015f\u0131lan bir Hokkaido kaba\u011f\u0131.\n\n\n\nKa\u015f\u0131k peynirin kabu\u011funu delip ge\u00e7iyor, uzayan s\u0131cak camembert ile h\u00e2l\u00e2 duman\u0131 t\u00fcten turuncu kabaktan bir par\u00e7a al\u0131yor. Peynirin \u00fczerindeki kesiklere yerle\u015ftirilen k\u00f6zlenmi\u015f sar\u0131msak, taze otlar ve hafif ac\u0131 dokunu\u015fuyla bu kabak dolmas\u0131 sofran\u0131n ortas\u0131ndaki yerini al\u0131yor. 2 ila 4 ki\u015filik bu tarif i\u00e7in iki a\u015famada toplam 45 dakikal\u0131k f\u0131r\u0131n s\u00fcresi ay\u0131r\u0131n. Bu tarif, ketojenik yemeklerim aras\u0131nda yer al\u0131yor.\n\n\n\nCamembert Dolgulu Hokkaido Kaba\u011f\u0131 Nedir ?\n\n\n\n\u0130\u00e7i oyulmu\u015f b\u00fct\u00fcn bir Hokkaido kaba\u011f\u0131, hem pi\u015firme hem de servis kab\u0131 g\u00f6revi g\u00f6r\u00fcyor. \u00d6nce yaln\u0131zca sar\u0131msakla birlikte f\u0131r\u0131na giriyor, ard\u0131ndan i\u00e7ine b\u00fct\u00fcn bir camembert yerle\u015ftiriliyor. Peynirin \u00fcst\u00fcne kesikler at\u0131l\u0131yor, ezilmi\u015f sar\u0131msak, taze kekik ve mercank\u00f6\u015fk ekleniyor; \u00fczerine de ak\u00e7aa\u011fa\u00e7 aromal\u0131 \u015fekersiz \u015furup, ki\u015fni\u015f ve ac\u0131 biber kar\u0131\u015f\u0131m\u0131 gezdiriliyor.\n\n\n\n\u0130kisi birlikte yeniyor : erimi\u015f peynir ve kaba\u011f\u0131n i\u00e7 duvarlar\u0131ndan ka\u015f\u0131kla al\u0131nan yumu\u015fac\u0131k k\u0131sm\u0131. \u0130nce kabu\u011fu da pi\u015ferken yumu\u015fuyor ve yenebiliyor.\n\n\n\nBenzer bir tarif : Tavuklu, mantarl\u0131 ve rokforlu bal kaba\u011f\u0131 lazanyas\u0131.\n\n\n\nBu Tarifin \u00c7\u0131k\u0131\u015f Noktas\u0131\n\n\n\nCamembert, Normandiya k\u00f6kenli, inek s\u00fct\u00fcnden yap\u0131lan, yumu\u015fak dokulu ve beyaz k\u00fcfl\u00fc kabu\u011fa sahip bir peynirdir. B\u00fct\u00fcn olarak f\u0131r\u0131na verildi\u011finde kabu\u011funun alt\u0131nda ak\u0131\u015fkan bir k\u0131vam al\u0131r. Hokkaido kaba\u011f\u0131n\u0131n i\u00e7indeki bo\u015fluk da peynirin yay\u0131lmas\u0131n\u0131 \u00f6nleyen, yenebilir bir kap olu\u015fturur.\n\n\n\nYayg\u0131n tariflerden tek fark\u0131 \u015fekerle ilgili : bazen \u00fczerine gezdirilen bal veya ak\u00e7aa\u011fa\u00e7 \u015furubu yerine burada ak\u00e7aa\u011fa\u00e7 aromal\u0131 \u015fekersiz \u015furup kullan\u0131l\u0131yor. Tarife g\u00f6re dolgu, porsiyon ba\u015f\u0131na 1 g net karbonhidrat i\u00e7eriyor ; yan\u0131nda yenen kabak ise porsiyonun b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re buna birka\u00e7 gram ile yakla\u015f\u0131k on be\u015f gram aras\u0131nda karbonhidrat ekliyor.\n\n\n\nAna Malzemeler\n\n\n\nHokkaido kaba\u011f\u0131, b\u00fct\u00fcn camemberti alacak kadar b\u00fcy\u00fck, pi\u015ferken da\u011f\u0131lmayacak kadar kal\u0131n duvarl\u0131 olmal\u0131. Kabu\u011fu da yendi\u011fi i\u00e7in iyice y\u0131kay\u0131n. Camemberti t\u00fcm ambalaj\u0131ndan ve kutusundan \u00e7\u0131kararak kaba\u011f\u0131n i\u00e7ine yerle\u015ftirin.\n\n\n\nAyn\u0131 tarzda bir ba\u015fka tarif : Domatesli, biberli ve cevizli Bel\u00e7ika hindibas\u0131 graten.\n\n\n\n\u0130ri par\u00e7alar h\u00e2lindeki \u00fc\u00e7 di\u015f sar\u0131msa\u011f\u0131n keskinli\u011fi ilk pi\u015firmede hafifler; ard\u0131ndan sar\u0131msaklar presten ge\u00e7irilir veya ezilir. Taze keki\u011fi ikiye ay\u0131r\u0131n : yar\u0131s\u0131n\u0131 kaba\u011f\u0131n i\u00e7ine koyun, kalan\u0131n\u0131 f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan sonra \u00fczerine ekleyin. \u0130nce k\u0131y\u0131lm\u0131\u015f veya elle kopar\u0131lm\u0131\u015f taze mercank\u00f6\u015fk\u00fcn de yar\u0131s\u0131 kaba\u011f\u0131n i\u00e7ine, di\u011fer yar\u0131s\u0131 peynirin \u00fczerindeki kesiklere yerle\u015ftirilir.\n\n\n\n\u00dczerine gezdirilen kar\u0131\u015f\u0131m, 1 ila 2 yemek ka\u015f\u0131\u011f\u0131 ak\u00e7aa\u011fa\u00e7 aromal\u0131 \u015fekersiz \u015furup, yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 toz ki\u015fni\u015f, bir \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber ve biraz tuzdan olu\u015fur. \u015eurubun etiketini kontrol edin : \u201c \u015fekersiz \u201d her zaman karbonhidrats\u0131z anlam\u0131na gelmez. Kaba\u011f\u0131n i\u00e7ini yar\u0131m yemek ka\u015f\u0131\u011f\u0131 avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 ve bir tutam tuzla haz\u0131rlay\u0131n.\n\n\n\nPi\u015firme P\u00fcf Noktalar\u0131 ve Servis\n\n\n\nKaba\u011f\u0131n duvarlar\u0131n\u0131 fazla inceltmeden \u00e7ekirdeklerini ve liflerini \u00e7\u0131kar\u0131n. Kabak dik durmuyorsa alt\u0131ndan \u00e7ok ince bir dilim kesin, daha fazlas\u0131n\u0131 kesmeyin; aksi h\u00e2lde i\u00e7indekiler s\u0131zabilir. Sar\u0131msakla birlikte 200 \u00b0C'de 20 dakika, i\u00e7i doldurulduktan sonra da 25 dakika daha pi\u015firin. B\u00fct\u00fcn camemberti bo\u015flu\u011fa yerle\u015ftirin, \u00fcst\u00fcne kesikler at\u0131n, ard\u0131ndan ezilmi\u015f sar\u0131msak ve mercank\u00f6\u015fk\u00fc bu kesiklere s\u0131k\u0131\u015ft\u0131r\u0131n.\n\n\n\nBunu da deneyin : Feta ve pecorino peynirli patl\u0131can lazanyas\u0131.\n\n\n\nF\u0131r\u0131ndan \u00e7\u0131kt\u0131\u011f\u0131nda b\u0131\u00e7a\u011f\u0131n ucu kaba\u011fa kolayca girmeli, camembert ise ya\u011f\u0131 ayr\u0131\u015fmadan kabu\u011funun alt\u0131nda yumu\u015fak ve ak\u0131\u015fkan olmal\u0131. Koyu renkli bir kabuk olu\u015fmas\u0131n\u0131 beklemek yerine y\u00fczeyini takip edin : \u015furubun ne kadar renk alaca\u011f\u0131 i\u00e7eri\u011fine ba\u011fl\u0131d\u0131r.\n\n\n\nKaba\u011f\u0131 b\u00fct\u00fcn olarak, k\u00fc\u00e7\u00fck ka\u015f\u0131klarla veya pita ya da d\u00fc\u015f\u00fck karbonhidratl\u0131 bir yass\u0131 ekmek e\u015fli\u011finde servis edin ; iste\u011fe ba\u011fl\u0131 olarak yan\u0131nda hafif sirkeli bir ye\u015fil salata sunmak peynirin yo\u011funlu\u011funu dengeler. Artanlar\u0131 kapal\u0131 bir kapta buzdolab\u0131nda 3 ila 4 g\u00fcn saklay\u0131n. Yeniden \u0131s\u0131tmak i\u00e7in \u00fczeri kapal\u0131 olarak mikrodalgada k\u0131sa aral\u0131klarla, ortas\u0131 iyice \u0131s\u0131nana kadar \u0131s\u0131t\u0131n.\n\n\n\nKabak kullanmadan b\u00fct\u00fcn bir camembert pi\u015firmek isterseniz s\u0131cak hava frit\u00f6z\u00fcnde camembert tarifime g\u00f6z at\u0131n.\n\n\n\nHokkaido kaba\u011f\u0131n\u0131 farkl\u0131 bir \u015fekilde de\u011ferlendirmek i\u00e7in Hokkaido kaba\u011f\u0131 p\u00fcresi tarifime g\u00f6z at\u0131n.\n\n\n\nD\u00fc\u015f\u00fck karbonhidratl\u0131 ba\u015fka fikirler i\u00e7in t\u00fcm ketojenik tariflerimi inceleyin.\n\n\n\n\n\n\tCamembert Dolgulu Hokkaido Kaba\u011f\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 Hokkaido kaba\u011f\u01311 camembert3 di\u015f sar\u0131msak1 \u00e0 2 yemek ka\u015f\u0131\u011f\u0131 \u015furup (\u015fekersiz, ak\u00e7aa\u011fa\u00e7 aromal\u0131)Birka\u00e7 dal bah\u00e7e keki\u011fi (taze)Birka\u00e7 dal kekik (taze)1 \u00e7ay ka\u015f\u0131\u011f\u0131 pul biber0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f tohumu (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)1 tutam tuz ((pembe Himalaya tuzu veya Kelt deniz tuzu))0.5 yemek ka\u015f\u0131\u011f\u0131 avokado ya\u011f\u0131 (hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131)\t\n\t\n\t\tF\u0131r\u0131n\u0131 \u00f6nceden 200 dereceye \u0131s\u0131t\u0131n. Camembert'i buzdolab\u0131ndan \u00e7\u0131kar\u0131n.Hokkaido kaba\u011f\u0131n\u0131n \u00fcst k\u0131sm\u0131n\u0131 kesin (1\/3 ile 1\/4 aras\u0131nda). \u00c7ekirdeklerini dondurma ka\u015f\u0131\u011f\u0131yla \u00e7\u0131kar\u0131n. \u0130\u00e7 kenarlar\u0131n\u0131 biraz daha oyun. Ya\u011flay\u0131n. \u00dczerine tuz serpin.Sar\u0131msak di\u015flerini soyup iri par\u00e7alar halinde do\u011fray\u0131n. Kaba\u011f\u0131n i\u00e7ine yerle\u015ftirin.Kaba\u011f\u0131 f\u0131r\u0131n kab\u0131na yerle\u015ftirin. Gerekirse taban\u0131n\u0131 d\u00fczle\u015ftirmek i\u00e7in alt\u0131ndan k\u00fc\u00e7\u00fck bir par\u00e7a kesin (ancak kabak f\u0131r\u0131nda yumu\u015fad\u0131k\u00e7a da daha dengeli durur). Fazla kesmeyin, aksi halde i\u00e7indekiler s\u0131zabilir.F\u0131r\u0131nda 20 dakika pi\u015firin.\u015eekersiz \u015furubu biraz tuz, ki\u015fni\u015f tohumu ve pul biberle kar\u0131\u015ft\u0131r\u0131n. K\u0131sa bir s\u00fcre kenarda bekletin.Bah\u00e7e keki\u011finin yapraklar\u0131n\u0131 dallar\u0131ndan ay\u0131r\u0131n, keki\u011fi ince ince k\u0131y\u0131n veya elinizle par\u00e7alay\u0131n. Bunlar\u0131 da k\u0131sa bir s\u00fcre kenarda bekletin.Kaba\u011f\u0131 f\u0131r\u0131ndan \u00e7\u0131kar\u0131n. Sar\u0131msaklar\u0131 ka\u015f\u0131kla al\u0131n. Sar\u0131msak ezicisinden ge\u00e7irin veya ezin.Bah\u00e7e keki\u011fi ve keki\u011fin yar\u0131s\u0131n\u0131 kaba\u011f\u0131n i\u00e7ine da\u011f\u0131t\u0131n. Camembert'i b\u00fct\u00fcn olarak kaba\u011f\u0131n i\u00e7ine yerle\u015ftirin. \u00dczerine kesikler at\u0131n. Sar\u0131msa\u011f\u0131 ve keki\u011fin kalan yar\u0131s\u0131n\u0131 kesiklerin i\u00e7ine payla\u015ft\u0131r\u0131n.\u015euruplu kar\u0131\u015f\u0131m\u0131 \u00fczerine d\u00f6k\u00fcn. Tekrar f\u0131r\u0131na verip 25 dakika pi\u015firin.F\u0131r\u0131ndan \u00e7\u0131kar\u0131n ve bah\u00e7e keki\u011finin kalan yar\u0131s\u0131n\u0131 \u00fczerine serpin.K\u00fc\u00e7\u00fck ka\u015f\u0131klarla veya yan\u0131nda pita ya da d\u00fc\u015f\u00fck karbonhidratl\u0131 yass\u0131 ekmekle servis edin.\t\n\t\n\t\tGere\u00e7ler : 200 dereceye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131n, f\u0131r\u0131n kab\u0131, dondurma ka\u015f\u0131\u011f\u0131, sar\u0131msak ezici (veya \u00e7atal), kase ve \u00e7atal.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=191629"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191629\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/191570"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=191629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=191629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=191629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}