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[title] => Punjene tikvice kakve još niste probali: pet savršenih recepata koji će vam proširiti vidike i otvoriti apetit
[alias] => punjene-tikvice-kakve-jos-niste-probali-pet-savrsenih-recepata-koji-ce-vam-prosiriti-vidike-i-otvoriti-apetit
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Cijele smo se zime mrštili na bezobrazno skupe tikvice, uvrijeđeno ih izbjegavajući kao da smo na njih nešto ljuti, a sad kad im počinje sezona uživat ćemo u njima dok nam potpuno ne dosade. S obzirom da je riječ o zdravoj, praktičnoj i sad konačno možemo reći i relativno povoljnoj namirnici, bilo bi bolje da do toga dođe što kasnije, najbolje tek tamo u jesen kad im cijena ponovno postane uvredljivo drska. E pa da bi bilo tako trebat će vam puno dobrih ideja za njihovu pripremu, a jedan od najboljih načina za to bez sumnje je punjenje.
Priznat ću vam da su za mene punjene tikvice dugo vremena bile nešto sasvim usputno što se kuha kad se pripremaju punjene paprike, nešto što treba ubaciti u teću kako bi se dobro popunila, kako bi se iskoristio višak nadjeva i pronašlo rješenje za članove obitelji koji su na ručku, a paprike im smetaju ili im baš nisu po volji. Tako je za mene punjena tikvica značila manje zanimljivu rodicu punjenih paprika nadjevenu istom smjesom mesa, riže i začina.
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A onda su mi se proširili vidici, za što je zaslužan jedan zaista izvrstan recept kojem se rado vraćam svakog ljeta. Pronašla sam ga, kojeg li apsurda, u knjizi posvećenoj u to vrijeme jako popularnoj dijeti, ali to nikad ne biste rekli - uvjerit ćete se i sami, navodim ga u nastavku, to je onaj sa svježim sirom. Nakon toga pronašla sam ih jako puno, najnovije otkriće sasvim je friško, od prije nekoliko dana, a ono što vam zapravo želim reći ovom pričom o svom upoznavanju sa šarolikim svijetom punjenih tikvica je da je šteta dežati se jednog te istog iskušanog recepta jer s tom se namirnicom zaista može svašta.
Možete ih puniti onako kako su to radile generacije prije nas, do kojih je taj famozni recept s mljevenim mesom stigao preko Turske, ali možete se i malo okrenuti, pogledati kako se tikvice pune na drugim mediteranskim obalama ili čak dalje. Recimo, u Libanonu se priprema nadaleko poznat specijalitet, Kousa Bil Laban, a riječ je o tikvicama punjenim rižom i mesom, koje, za razliku od recepta uobičajenog kod nas, ne plivaju u umaku na bazi rajčice nego jogurta, a i Grci imaju nešto slično, tikvice punjene mljevenim mesom i rižom pa kuhane u umaku nalik na bešamel, dobro začinjenom limunovim sokom i uz dodatak jaja. A to je tek jedan od brojnih grčkih recepata za punjene tikvice.
U nastavku predlažem nekoliko recepata, čisto da vam se otvore oči. I apetit...
---
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Tikvice punjene svježim sirom
Sastojci:
2 tikvice
100 g svježeg sira
2-3 fetice slanine
1 luk
1 žlica krušnih mrvica
peršina po želji
maslinovo ulje
sol, papar
Priprema:
Prepolovite tikvice i izdubite im meso pazeći da ne idete sve do vrha i dna (kako biste dobili oblik brodića) te ga stavite sa strane. Posolite tikvice i stavite ih da se cijede na kuhinjski papir. Upalite pećnicu na 180 stupnjeva.
U međuvremenu prodinstajte lnasjeckani luk, pancetu i meso tikvica na maslinovom ulju, dobro ih začinite solju i paprom, po želji možete dodati suho začinsko bilje po svom izboru. Kad su tikvice omekšale, maknite s vatre i pustite da se malo ohladi.
Kad se pećnica zagrijala, obrišitre tikvice od vode koju su pustile, poškropite ih uljem i zapecite. Kad su napola pečene izvadite ih i nadjenite smjesom tikvica, luka i svježeg sira kojoj ste dodali sjeckani peršin pa ih pospite krušnim mrvicama, pokapajte maslinovim uljem i sve zapecite.
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---
Tikvice punjene kozicama i slanutkom
Sastojci
4 veće tikvice
350 g repića kozica
2 rajčice, nasjeckane
3 češnja češnjaka
120 ml vrhnja
100 g mozzarelle
70 g ribanog parmezana
1/2 limuna
1 žlica maslaca
1 žlica maslinovog ulja
1 žličica svježeg timijana
sol, papar
Priprema:
Zagrijte pećnicu na 175° Celzija. Prerežite tikvice i izdubite im unutrašnjost malom žličicom, ostavljajući rub debljine oko pola centimetra. Nasjeckajte izdubljeno meso i ostavite ga sa strane.
Brodiće od tikvica stavite u veliku posudu za pečenje i pokapajte uljem, posolite i popaprite te po vrhu pospite timijanom. Pecite dok ne omekšaju, oko 20 minuta.
U međuvremenu na otopljenom maslacu prepržite kozice, začinite ih solju i paprom. Maknite ih iz tave pa zagrijte ulje i dodajte mu usitnjeno meso tikvica, rajčice i češnjak, začinite solju i paprom i kuhajte dok ne zamiriše oko 1 minutu. Dodajte vrhnje, parmezan i limunov sok (najprije stavite samo pola navedene količine pa provjerite treba li ga još) i kuhajte dok se umak malo ne reducira, 3 minute. Maknite s vatre i dodajte kuhane škampe.
Napunite tikvice i po vrhu poredajte komadiće mozzarelle. Zapecite sve zajedno nekih desetak minuta, dok se sir ne otopi.
---
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Tikvice s kvinojom
Sastojci:
4 okrugle tikvice
80 g kuhane crne leće
80 g kuhane kvinoje
50 g ribanog parmezana
2 mlada luka
1 režanj češnjaka
1 žličica začinskog bilja po želji
2 žlice vrhnja
2-3 žlice maslinovog ulja
sol, papar
Priprema:
Tikvicama odrežite vrh (nemojte ga baciti) i uz pomoć žlice izdubite im unutrašnjost pa izdubljeno meso usitnite (trebat će vam ga pola, ostatak sačuvajte za drugo jelo).
Meso tikvice i mladi luk narežite na kockice pa ih lagano prepržite na 1 žlici maslinovog ulja dok tikvice ne omekšaju. Maknite s vatre i pomiješajte s kvinojom.
Dodajte im skuhanu crnu leću, začine, parmezan, vrhnje, sol i papar. Dobro promiješajte, provjerite treba li još dotjerati okus pa nadjenite tikvice, poklopite ih odrezanim vrhovima, poškropite preostalim maslinovim uljem, podlijte šalicom tople vode i zapecite 20-30 minuta u pećnici zagrijanoj na 190 stupnjeva.
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---
Tikvice sa starim kruhom, pestom i rajčicama
Sastojci
150 g kruha od jučer
100 g cherry rajčica
50 g parmezana
50 g pinjola
3 srednje tikvice
1 jaje
2 žličice limunove korice
2 žlice svježeg timijana
maslinovo ulje
pesto
sol, papar
Priprema:
Zagrijte pećnicu na 220° Celzija i obložite lim za pečenje papirom za pečenje.
Prepolovite tikvice po dužini pa ih izdubite, ostavljajući otprilike pola centimetra debljine oko rubova. Stavite ih prerezanom stranom prema gore na lim za pečenje.
Za nadjev od izdubljenog meso tikvica odvojite otprilike 200 g, ostalo iskoristite za drugo jelo. Istisnite višak vode iz izdubljenog mesa tikvica, nasjeckajte ga na grube komade i prebacite ih u zdjelu s jajetom, usitnjenim kruhom, češnjakom, rajčicama, koricom limuna, timijanom, pinjolima i ¼ žličice soli. Miješajte dok se ne sjedini.
Izdubljene tikvice pokapajte maslinovim uljem i pospite solju i paprom pa ih nadjenite i pecite 16 do 18 minuta ili dok vrh nadjeva ne postane hrskav.
Poslužite s pestom.
---
---
Tikvice sa slanutkom i pečenim rajčicama
Sastojci:
4-5 većih tikvica
250 g cherry rajčica
100 g krušnih mrvica
100 g mozzarelle
35 g parmezana
4 žlice maslinovog ulja
2 žlice svježeg bosiljka
1½ žličice sušenog origana
½ žličice suhe majčine dušice
1 konzerva slanutka
sol, papar
Priprema:
Zagrijte pećnicu na 200 stupnjeva, a lim za pečenje premažite uljem.
Prerežite tikvice pa im uz pomoć žličice izdubite sredinu. Sačuvajte meso. Stavite polovice tikvica na lim za pečenje zajedno s mesom tikvica, rajčicama i slanutkom. Sve pokapajte s 2 žlice maslinova ulja te pospite sušenim origanom, suhim timijanom, soli i paprom. Pecite 20-ak minuta.
Kad je sve pečeno, s lima za pečenje maknite sve osim izdubljenih tikvica, prebacite sve u zdjelu i pomiješajte. Dobivenim nadjevom napunite tikvice, po vrhu poslažite mozzarellu i pospite parmezanom te zapecite 10-ak minuta.
Izvadite iz pećnice i ukrasite svježim bosiljkom.
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title=Punjene tikvice kakve još niste probali: pet savršenih recepata koji će vam proširiti vidike i otvoriti apetit
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Cijele smo se zime mrštili na bezobrazno skupe tikvice, uvrijeđeno ih izbjegavajući kao da smo na njih nešto ljuti, a sad kad im počinje sezona uživat ćemo u njima dok nam potpuno ne dosade. S obzirom da je riječ o zdravoj, praktičnoj i sad konačno možemo reći i relativno povoljnoj namirnici, bilo bi bolje da do toga dođe što kasnije, najbolje tek tamo u jesen kad im cijena ponovno postane uvredljivo drska. E pa da bi bilo tako trebat će vam puno dobrih ideja za njihovu pripremu, a jedan od najboljih načina za to bez sumnje je punjenje.
Priznat ću vam da su za mene punjene tikvice dugo vremena bile nešto sasvim usputno što se kuha kad se pripremaju punjene paprike, nešto što treba ubaciti u teću kako bi se dobro popunila, kako bi se iskoristio višak nadjeva i pronašlo rješenje za članove obitelji koji su na ručku, a paprike im smetaju ili im baš nisu po volji. Tako je za mene punjena tikvica značila manje zanimljivu rodicu punjenih paprika nadjevenu istom smjesom mesa, riže i začina.
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A onda su mi se proširili vidici, za što je zaslužan jedan zaista izvrstan recept kojem se rado vraćam svakog ljeta. Pronašla sam ga, kojeg li apsurda, u knjizi posvećenoj u to vrijeme jako popularnoj dijeti, ali to nikad ne biste rekli - uvjerit ćete se i sami, navodim ga u nastavku, to je onaj sa svježim sirom. Nakon toga pronašla sam ih jako puno, najnovije otkriće sasvim je friško, od prije nekoliko dana, a ono što vam zapravo želim reći ovom pričom o svom upoznavanju sa šarolikim svijetom punjenih tikvica je da je šteta dežati se jednog te istog iskušanog recepta jer s tom se namirnicom zaista može svašta.
Možete ih puniti onako kako su to radile generacije prije nas, do kojih je taj famozni recept s mljevenim mesom stigao preko Turske, ali možete se i malo okrenuti, pogledati kako se tikvice pune na drugim mediteranskim obalama ili čak dalje. Recimo, u Libanonu se priprema nadaleko poznat specijalitet, Kousa Bil Laban, a riječ je o tikvicama punjenim rižom i mesom, koje, za razliku od recepta uobičajenog kod nas, ne plivaju u umaku na bazi rajčice nego jogurta, a i Grci imaju nešto slično, tikvice punjene mljevenim mesom i rižom pa kuhane u umaku nalik na bešamel, dobro začinjenom limunovim sokom i uz dodatak jaja. A to je tek jedan od brojnih grčkih recepata za punjene tikvice.
U nastavku predlažem nekoliko recepata, čisto da vam se otvore oči. I apetit...
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Tikvice punjene svježim sirom
Sastojci:
2 tikvice
100 g svježeg sira
2-3 fetice slanine
1 luk
1 žlica krušnih mrvica
peršina po želji
maslinovo ulje
sol, papar
Priprema:
Prepolovite tikvice i izdubite im meso pazeći da ne idete sve do vrha i dna (kako biste dobili oblik brodića) te ga stavite sa strane. Posolite tikvice i stavite ih da se cijede na kuhinjski papir. Upalite pećnicu na 180 stupnjeva.
U međuvremenu prodinstajte lnasjeckani luk, pancetu i meso tikvica na maslinovom ulju, dobro ih začinite solju i paprom, po želji možete dodati suho začinsko bilje po svom izboru. Kad su tikvice omekšale, maknite s vatre i pustite da se malo ohladi.
Kad se pećnica zagrijala, obrišitre tikvice od vode koju su pustile, poškropite ih uljem i zapecite. Kad su napola pečene izvadite ih i nadjenite smjesom tikvica, luka i svježeg sira kojoj ste dodali sjeckani peršin pa ih pospite krušnim mrvicama, pokapajte maslinovim uljem i sve zapecite.
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Tikvice punjene kozicama i slanutkom
Sastojci
4 veće tikvice
350 g repića kozica
2 rajčice, nasjeckane
3 češnja češnjaka
120 ml vrhnja
100 g mozzarelle
70 g ribanog parmezana
1/2 limuna
1 žlica maslaca
1 žlica maslinovog ulja
1 žličica svježeg timijana
sol, papar
Priprema:
Zagrijte pećnicu na 175° Celzija. Prerežite tikvice i izdubite im unutrašnjost malom žličicom, ostavljajući rub debljine oko pola centimetra. Nasjeckajte izdubljeno meso i ostavite ga sa strane.
Brodiće od tikvica stavite u veliku posudu za pečenje i pokapajte uljem, posolite i popaprite te po vrhu pospite timijanom. Pecite dok ne omekšaju, oko 20 minuta.
U međuvremenu na otopljenom maslacu prepržite kozice, začinite ih solju i paprom. Maknite ih iz tave pa zagrijte ulje i dodajte mu usitnjeno meso tikvica, rajčice i češnjak, začinite solju i paprom i kuhajte dok ne zamiriše oko 1 minutu. Dodajte vrhnje, parmezan i limunov sok (najprije stavite samo pola navedene količine pa provjerite treba li ga još) i kuhajte dok se umak malo ne reducira, 3 minute. Maknite s vatre i dodajte kuhane škampe.
Napunite tikvice i po vrhu poredajte komadiće mozzarelle. Zapecite sve zajedno nekih desetak minuta, dok se sir ne otopi.
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Tikvice s kvinojom
Sastojci:
4 okrugle tikvice
80 g kuhane crne leće
80 g kuhane kvinoje
50 g ribanog parmezana
2 mlada luka
1 režanj češnjaka
1 žličica začinskog bilja po želji
2 žlice vrhnja
2-3 žlice maslinovog ulja
sol, papar
Priprema:
Tikvicama odrežite vrh (nemojte ga baciti) i uz pomoć žlice izdubite im unutrašnjost pa izdubljeno meso usitnite (trebat će vam ga pola, ostatak sačuvajte za drugo jelo).
Meso tikvice i mladi luk narežite na kockice pa ih lagano prepržite na 1 žlici maslinovog ulja dok tikvice ne omekšaju. Maknite s vatre i pomiješajte s kvinojom.
Dodajte im skuhanu crnu leću, začine, parmezan, vrhnje, sol i papar. Dobro promiješajte, provjerite treba li još dotjerati okus pa nadjenite tikvice, poklopite ih odrezanim vrhovima, poškropite preostalim maslinovim uljem, podlijte šalicom tople vode i zapecite 20-30 minuta u pećnici zagrijanoj na 190 stupnjeva.
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Tikvice sa starim kruhom, pestom i rajčicama
Sastojci
150 g kruha od jučer
100 g cherry rajčica
50 g parmezana
50 g pinjola
3 srednje tikvice
1 jaje
2 žličice limunove korice
2 žlice svježeg timijana
maslinovo ulje
pesto
sol, papar
Priprema:
Zagrijte pećnicu na 220° Celzija i obložite lim za pečenje papirom za pečenje.
Prepolovite tikvice po dužini pa ih izdubite, ostavljajući otprilike pola centimetra debljine oko rubova. Stavite ih prerezanom stranom prema gore na lim za pečenje.
Za nadjev od izdubljenog meso tikvica odvojite otprilike 200 g, ostalo iskoristite za drugo jelo. Istisnite višak vode iz izdubljenog mesa tikvica, nasjeckajte ga na grube komade i prebacite ih u zdjelu s jajetom, usitnjenim kruhom, češnjakom, rajčicama, koricom limuna, timijanom, pinjolima i ¼ žličice soli. Miješajte dok se ne sjedini.
Izdubljene tikvice pokapajte maslinovim uljem i pospite solju i paprom pa ih nadjenite i pecite 16 do 18 minuta ili dok vrh nadjeva ne postane hrskav.
Poslužite s pestom.
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Tikvice sa slanutkom i pečenim rajčicama
Sastojci:
4-5 većih tikvica
250 g cherry rajčica
100 g krušnih mrvica
100 g mozzarelle
35 g parmezana
4 žlice maslinovog ulja
2 žlice svježeg bosiljka
1½ žličice sušenog origana
½ žličice suhe majčine dušice
1 konzerva slanutka
sol, papar
Priprema:
Zagrijte pećnicu na 200 stupnjeva, a lim za pečenje premažite uljem.
Prerežite tikvice pa im uz pomoć žličice izdubite sredinu. Sačuvajte meso. Stavite polovice tikvica na lim za pečenje zajedno s mesom tikvica, rajčicama i slanutkom. Sve pokapajte s 2 žlice maslinova ulja te pospite sušenim origanom, suhim timijanom, soli i paprom. Pecite 20-ak minuta.
Kad je sve pečeno, s lima za pečenje maknite sve osim izdubljenih tikvica, prebacite sve u zdjelu i pomiješajte. Dobivenim nadjevom napunite tikvice, po vrhu poslažite mozzarellu i pospite parmezanom te zapecite 10-ak minuta.
Izvadite iz pećnice i ukrasite svježim bosiljkom.
[event] => stdClass Object
(
[BeforeDisplay] =>
[AfterDisplay] =>
[AfterDisplayTitle] =>
[BeforeDisplayContent] =>
[AfterDisplayContent] =>
[OCMBeforeDisplay] =>
[OCMAfterDisplay] =>
[OCMAfterDisplayTitle] =>
[OCMBeforeDisplayContent] =>
[OCMAfterDisplayContent] =>
[OCMUserDisplay] =>
[OCMCommentsCounter] =>
[OCMCommentsBlock] =>
)
[jcfields] => Array
(
)
[image] =>
[imageWidth] => 600
[comments] => Array
(
)
[absoluteURL] => https://slobodnadalmacija.hr/mozaik/spiza/slano/punjene-tikvice-kakve-jos-niste-probali-pet-savrsenih-recepata-koji-ce-vam-prosiriti-vidike-i-otvoriti-apetit-1296782
[emailLink] => /component/mailto/?tmpl=component&template=site&link=262fc6c4969e661e5486c94129a6555346685f8f
[twitterURL] => http://twitter.com/intent/tweet?text=Punjene+tikvice+kakve+jo%C5%A1+niste+probali%3A+pet+savr%C5%A1enih+recepata+koji+%C4%87e+vam+pro%C5%A1iriti+vidike+i+otvoriti+apetit&url=https%3A%2F%2Fslobodnadalmacija.hr%2Fmozaik%2Fspiza%2Fslano%2Fpunjene-tikvice-kakve-jos-niste-probali-pet-savrsenih-recepata-koji-ce-vam-prosiriti-vidike-i-otvoriti-apetit-1296782
[socialLink] => https%3A%2F%2Fslobodnadalmacija.hr%2Fmozaik%2Fspiza%2Fslano%2Fpunjene-tikvice-kakve-jos-niste-probali-pet-savrsenih-recepata-koji-ce-vam-prosiriti-vidike-i-otvoriti-apetit-1296782
)
Array
(
[1] => stdClass Object
(
[id] => 2
[name] => Superscript Title
[value] => uslast!
[type] => textarea
[group] => 9
[published] => 1
[ordering] => 2
[alias] => SuperscriptTitle
)
[3] => stdClass Object
(
[id] => 61
[name] => Contains Infographic
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 4
[alias] => contains_infographic
)
[4] => stdClass Object
(
[id] => 62
[name] => Without ads
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 5
[alias] => Withoutads
)
[5] => stdClass Object
(
[id] => 63
[name] => Photo gallery
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 6
[alias] => Photo_gallery
)
[6] => stdClass Object
(
[id] => 64
[name] => Promo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 7
[alias] => promo
)
[8] => stdClass Object
(
[id] => 67
[name] => Contains video
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 9
[alias] => contains_video
)
[9] => stdClass Object
(
[id] => 68
[name] => Premium content
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 10
[alias] => premium_content
)
[10] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[11] => stdClass Object
(
[id] => 70
[name] => Open link in new window
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 12
[alias] => open_link_in_new_window
)
[12] => stdClass Object
(
[id] => 71
[name] => Horizontal crop of the main photo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 13
[alias] => horizontal_crop_of_the_main_photo
)
[13] => stdClass Object
(
[id] => 73
[name] => No-index
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 15
[alias] => no_index
)
[14] => stdClass Object
(
[id] => 74
[name] => No-cache
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 16
[alias] => no_cache
)
[15] => stdClass Object
(
[id] => 77
[name] => Don't show on the front page
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 17
[alias] => dont_show_on_the_front_page
)
[16] => stdClass Object
(
[id] => 78
[name] => Related on bottom
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 18
[alias] => related_on_bottom
)
[17] => stdClass Object
(
[id] => 79
[name] => Live button
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 19
[alias] => live_button
)
[26] => stdClass Object
(
[id] => 87
[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 97
[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
)
15. svibanj 2024 20:18
