{"version":"1.0","provider_name":"\u00cdzvad\u00e1sz-K\u00e9preg\u00e9ny","provider_url":"https:\/\/izvadasz.cafeblog.hu","author_name":"\u00cdzvad\u00e1sz","author_url":"https:\/\/izvadasz.cafeblog.hu\/author\/izvadasz-2\/","title":"Kavarma, Dessislav Atanassov","html":"&nbsp;\r\n<table width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\r\n<tbody>\r\n<tr>\r\n<td align=\"left\" valign=\"top\" width=\"50%\"><img src=\"http:\/\/www.zsidek.hu\/images\/cimek\/hozzavalok.gif\" alt=\"\" width=\"155\" height=\"20\" \/>\r\n<span class=\"hozzavalok\" style=\"font-size: 9px\">50 dkg sert\u00e9scomb, vagy sz\u0171z\r\n\u00bd sz\u00e1l p\u00f3r\u00e9hagyma\r\n1 eg\u00e9sz marin\u00e1lt s\u00fclt paprika\r\n1,5 dl olaj\r\npiros paprika\r\nkev\u00e9s sz\u00e1raz chili paprika (\u00edzl\u00e9s szerint)\r\ns\u00f3, bors\r\n\u00bd cs. petrezselyem z\u00f6ld\r\nkev\u00e9s friss bazsalikom\r\nkev\u00e9s friss borsikaf\u0171\r\nesetleg fokhagyma \u00edzl\u00e9s szerint<\/span><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<img src=\"https:\/\/izvadasz.cafeblog.hu\/files\/vlcsnap2012012018h45m51s101.png\" alt=\"vlcsnap2012012018h45m51s101.png (768\u00d7576)\" width=\"614\" height=\"461\" \/><img src=\"https:\/\/izvadasz.cafeblog.hu\/files\/vlcsnap2012012018h47m28s64.png\" alt=\"vlcsnap2012012018h47m28s64.png (768\u00d7576)\" width=\"614\" height=\"461\" \/>","type":"rich"}