{"id":14305,"date":"2024-07-15T17:38:52","date_gmt":"2024-07-15T16:38:52","guid":{"rendered":"http:\/\/martin-pyco-rausch-fans.sk\/?page_id=14305"},"modified":"2026-04-26T18:11:35","modified_gmt":"2026-04-26T17:11:35","slug":"recepty-z-treba-si-varit","status":"publish","type":"page","link":"https:\/\/martin-pyco-rausch-fans.sk\/?page_id=14305","title":{"rendered":"Recepty: TREBA SI VARI\u0164"},"content":{"rendered":"
<\/p>\n

:: PARADAJKOV\u00c9 PLACKY TOMATOKEFTEDES<\/b><\/p>\n

4 porcie \/ \u010das pr\u00edpravy: 20 min\u00fat \/ 20 min\u00fat tepeln\u00e1 \u00faprava<\/em><\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n450 g paradajky
\n180 g cibu\u013ea \u010derven\u00e1
\n1 ks\tvajce
\n70 g m\u00faka hladk\u00e1
\n40 g str\u00fahanka
\n1\/2 PL s\u00f3da bikarb\u00f3na
\n50 g syr feta
\nso\u013e<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\nParadajky pokr\u00e1jame na kocky a zmie\u0161ame s nasekanou cibu\u013eou, hrs\u0165ou posekanej m\u00e4ty a petr\u017elenovej v\u0148ate. Ochut\u00edme ly\u017ei\u010dkou soli, \u0161tipkou mlet\u00e9ho \u010dierneho korenia a zmes odlo\u017e\u00edme marinova\u0165 do chladni\u010dky aspo\u0148 na polhodinu.<\/p>\n

Do vychladenej zmesi vmie\u0161ame vy\u0161\u013eahan\u00e9 vaj\u00ed\u010dko, nadroben\u00fd syr feta a hladk\u00fa m\u00faku, do ktorej vopred zamie\u0161ame aj str\u00fahanku a s\u00f3du bikarb\u00f3nu. Hotov\u00e9 cesto nech\u00e1me chv\u00ed\u013eu post\u00e1\u0165 pri izbovej teplote.<\/p>\n

Panvicu s nelepiv\u00fdm povrchom potrieme vrstvou olivov\u00e9ho oleja, na ktorom opek\u00e1me placky. Na jeden kus sta\u010d\u00ed 1 PL cesta. Pe\u010dieme na miernom ohni, 2 a\u017e 3 min\u00faty z ka\u017edej strany. Postup opakujeme, k\u00fdm nespotrebujeme cesto.<\/p>\n

Pod\u00e1vame s jogurtom, olivami a najlep\u0161\u00edm doplnkom s\u00fa gr\u00e9cke tzatziky.<\/p>\n

Syr feta m\u00f4\u017eeme aj vynecha\u0165, konzistenciu cesta to neovplyvn\u00ed. M\u00f4\u017eeme prida\u0165 aj bylinky popul\u00e1rne v Gr\u00e9cku – k\u00f4por alebo bazalku.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: FIGOV\u00dd CRUMBLE<\/b><\/p>\n

4 porcie \/ \u010das pr\u00edpravy: 10 min\u00fat \/ 40 min\u00fat na 180 \u00b0C<\/em><\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n500 g \u010derstv\u00e9 figy
\n2 PL med
\n1\/2 ks citr\u00f3n
\n35 g cukor kry\u0161t\u00e1lov\u00fd
\n65 g maslo
\n30 g m\u00faka hladk\u00e1
\n3 PL str\u00fahanka
\n30 g vlo\u010dky ovsen\u00e9
\n1 \u010cL \u0161korica mlet\u00e1
\norie\u0161ok mu\u0161k\u00e1tov\u00fd
\nso\u013e<\/p>\n

na pod\u00e1vanie:<\/em><\/ins>
\nzmrzlina
\n\u0161\u013eaha\u010dka<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\nZapekaciu misku s priemerom 19 cm jemne vytrieme maslom a vysypeme 1 PL str\u00fahanky.<\/p>\n

Umyt\u00e9 figy v \u0161upke roz\u0161tvrt\u00edme, prelejeme medom, citr\u00f3novou \u0161\u0165avou, popr\u00e1\u0161ime 1 PL m\u00faky, premie\u0161ame a vlo\u017e\u00edme do zapekacej n\u00e1doby.<\/p>\n

Str\u00fahanku, ovsen\u00e9 vlo\u010dky, cukor, \u0161koricu, m\u00faku, maslo, \u0161tipku str\u00fahan\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ka a \u0161tipku soli zmie\u0161ame v miske a prstami vytvor\u00edme mrveni\u010dku, ktor\u00fa navrstv\u00edme na pripraven\u00e9 figy. Prstami mierne pritla\u010d\u00edme tak, aby vytvorila ucelen\u00fd povrch.<\/p>\n

Pe\u010dieme v r\u00fare vyhriatej na 180 \u00b0C pri zapnutom teplovzdu\u0161nom re\u017eime asi 40 min\u00fat.<\/p>\n

Po upe\u010den\u00ed nech\u00e1me aspo\u0148 10 min\u00fat post\u00e1\u0165. Crumble pod\u00e1vame so zmrzlinou, sorbetom alebo \u0161\u013eaha\u010dkou.<\/p>\n

Figov\u00fd crumble m\u00f4\u017eete pripravi\u0165 aj vopred, odlo\u017ei\u0165 do chladni\u010dky a upiec\u0165 a\u017e vtedy, ke\u010f pr\u00edde ten spr\u00e1vny \u010das.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: SLIVKOV\u00c9 BROWNIES<\/b><\/p>\n

12 porci\u00ed \/ \u010das pr\u00edpravy: 12 min\u00fat \/ 40 min\u00fat na 180 \u00b0C<\/em><\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n230 g (m\u00e4kk\u00e9) ban\u00e1ny
\n1 ks\t vajce
\n90 g cukor trstinov\u00fd
\n1 \u010cL kardam\u00f3m
\n1 \u010cL \u0161korica mlet\u00e1
\n4 PL (alebo kakao) pr\u00e1\u0161ok karobov\u00fd
\n200 ml mlieko
\n100 ml olej olivov\u00fd
\n200 g m\u00faka polohrub\u00e1
\n1,5 PL s\u00f3da bikarb\u00f3na
\n280 g slivky
\n1 \u010cL \u0161krob kukuri\u010dn\u00fd
\n30 g (\u010dipsy) \u010dokol\u00e1da<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\nZm\u00e4knut\u00e9 a prezret\u00e9 ban\u00e1ny v hlb\u0161ej mise roztla\u010d\u00edme na ka\u0161u a primie\u0161ame cel\u00e9 vajce.<\/p>\n

Prid\u00e1me trstinov\u00fd cukor, ly\u017ei\u010dku drven\u00e9ho kardam\u00f3mu, ly\u017ei\u010dku \u0161korice a karobov\u00fd pr\u00e1\u0161ok alebo kakao. Na rozdiel od kakaa karobov\u00fd pr\u00e1\u0161ok je prirodzene sladkast\u00fd.<\/p>\n

Do vymie\u0161anej zmesi prid\u00e1me tekut\u00e9 suroviny – mlieko a olivov\u00fd olej.<\/p>\n

V samostatnej mise spoj\u00edme preosiatu polohrub\u00fa m\u00faku so s\u00f3dou bikarb\u00f3nou. Vzniknut\u00fa sypk\u00fa zmes postupne vmie\u0161ame do tekutej. Cesto bude trochu red\u0161ie, ale presne tak to je v poriadku.<\/p>\n

M\u00e4kk\u00e9 slivky pokr\u00e1jame na men\u0161ie \u010dasti (kyslej\u0161ie odrody dopln\u00edme ly\u017eicou cukru). Zmie\u0161ame s ly\u017ei\u010dkou \u0161krobu. Nebojte sa pou\u017ei\u0165 aj celkom prezret\u00e9 a m\u00e4kk\u00e9 slivky, efekt a farba bud\u00fa v\u010faka tomu po upe\u010den\u00ed e\u0161te v\u00fdraznej\u0161ie.<\/p>\n

Plech (25 x 32 cm) vylo\u017e\u00edme papierom na pe\u010denie a napln\u00edme cestom. Navrch rozmiestnime k\u00fasky sliviek, posypeme k\u00faskami \u010dokol\u00e1dy a vlo\u017e\u00edme do r\u00fary vyhriatej na 180 \u00b0C.<\/p>\n

Pe\u010dieme pribli\u017ene 40 min\u00fat, k\u00fdm sa cesto prestane lepi\u0165 pri teste so \u0161pajd\u013eou. V\u010faka pou\u017eit\u00e9mu papieru ho \u013eahko vyberieme z formy. Kol\u00e1\u010d nekr\u00e1jame za hor\u00faca, zbyto\u010dne by sme z neho uvo\u013enili teplotu a po vychladnut\u00ed by u\u017e nebol tak\u00fd nad\u00fdchan\u00fd.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

Aj v okt\u00f3bri sa d\u00e1 e\u0161te vychutna\u0165 t\u00e1to skvel\u00e1 polievka z pe\u010den\u00fdch paradajok, \u010dervenej papriky a mrkvy! Nebudete potrebovat\u030c ani v\u017edy pr\u00edtomn\u00fa bazalku a ok\u00fasite celkom nov\u00fa chut\u030c. Pec\u030cen\u00e1 verzia paradajkovej polievky je l\u00e1skou na prv\u00fd pohl\u030cad. Recept z knihy #TrebaSiVarit<\/em><\/p>\n

<\/p>\n

:: PARADAJKOV\u00c1 POLIEVKA\u00a0<\/b><\/p>\n

8 porci\u00ed \/ \u010das pr\u00edpravy: 1 h<\/em><\/strong><\/p>\n

suroviny:<\/em><\/strong>
\nparadajky 1 200g
\nstr\u00fac\u030ciky cesnaku 2 ks
\nmrkva 220 g
\nc\u030cerven\u00e1 cibul\u030ca 1 ks
\nolivov\u00fd olej 12 PL
\njarn\u00e1 cibul\u030cka 2 ks
\nc\u030cerven\u00e1 paprika 1 ks
\nparadajkov\u00fd pretlak 160 g
\nsu\u0161en\u00e9 oregano 1 PL
\npetr\u017elenov\u00e1 vn\u030cat\u030c 1 hrs\u0165
\ncitr\u00f3n 1\/2 ks
\nc\u030cierne korenie
\nsol\u030c<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\nUmyt\u00e9 paradajky prekroj\u00edme na polovice, oc\u030cisten\u00fa cibul\u030cu a mrkvy pokr\u00e1jame na men\u0161ie c\u030casti, prid\u00e1me oc\u030cisten\u00e9 str\u00fac\u030ciky cesnaku a v\u0161etko premie\u0161ame s olivov\u00fdm olejom (4 PL). Pec\u030cieme na plechu 40 min\u00fat v r\u00fare s teplotou 210 \u00b0C. <\/p>\n

V hrnci na ohriatom olivovom oleji (4 PL) opek\u00e1me 3 min\u00faty pokr\u00e1jan\u00e9 jarn\u00e9 cibul\u030cky. Do z\u00e1kladu vlo\u017e\u00edme pokr\u00e1jan\u00fa c\u030cerven\u00fa papriku a opek\u00e1me d\u030cal\u0161ie 3 min\u00faty. Prid\u00e1me c\u030cierne korenie (1 KL), su\u0161en\u00e9 oregano (1 PL), upec\u030cen\u00fa zeleninu z r\u00fary, paradajkov\u00fd pretlak a sol\u030c (1 PL). Zalejeme vodou (1,5 l) a pod pokrievkou var\u00edme 10 min\u00fat. <\/p>\n

Uvaren\u00fa polievku rozmixujeme a podl\u030ca potreby dochut\u00edme sol\u030cou. Ak si prajete hustej\u0161iu konzistenciu, polievku e\u0161te na miernom plameni 5 \u2013 10 min\u00fat povarte. <\/p>\n

V kamennom ma\u017eiari roztlac\u030c\u00edme pokr\u00e1jan\u00fa petr\u017elenov\u00fa vn\u030cat\u030c so \u0161tipkou soli. Prid\u00e1me \u0161t\u030cavu z polovice citr\u00f3na a pomaly prilievame olivov\u00fd olej (4 PL). Vypracujeme tekut\u00e9 pesto, ktor\u00fdm ozdob\u00edme vrch ka\u017edej porcie. <\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

Mlad\u00e1 mrkva z\u00edska pe\u010den\u00edm v\u00fdrazn\u00fa chu\u0165, ktor\u00fa dokonale dopln\u00ed bryndzov\u00fd dip a spolo\u010dne sa postaraj\u00fa o farebn\u00fd a vo\u0148av\u00fd hlavn\u00fd chod. Tip od Martina Pyca Raucha m\u00f4\u017eete osvie\u017ei\u0165 aj pe\u010den\u00fdmi zemiakmi. Vysk\u00fa\u0161ate?<\/em><\/p>\n

<\/p>\n

:: Pycova ob\u013e\u00faben\u00e1 pe\u010den\u00e1 mrkva s bryndzou\u00a0<\/b><\/p>\n

suroviny:<\/em><\/strong>
\nmlad\u00e1 mrkva s v\u0148a\u0165ou 650 g
\nbryndza 200 g
\nkysl\u00e1 smotana 3 PL
\nzmes korenia Happy Roots 1 PL
\nolivov\u00fd olej 3+3 PL
\njabl\u010dn\u00fd ocot 1 PL
\ncitr\u00f3nov\u00e1 \u0161\u0165ava 1 PL
\nmlet\u00e1 \u00faden\u00e1 paprika
\nso\u013e, pa\u017e\u00edtka, chlieb<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\nMrkvu zbav\u00edme v\u0148ate 2 – 3 cm nad vr\u0161kom. V\u0148a\u0165 umyjeme, posek\u00e1me, zmie\u0161ame s olivov\u00fdm olejom (3 PL), citr\u00f3novou \u0161\u0165avou (1 PL) a rozmixujeme. Odlo\u017e\u00edme do chladni\u010dky.<\/p>\n

Mrkvu o\u010dist\u00edme kefou, umyjeme, osu\u0161\u00edme a v\u00e4\u010d\u0161ie k\u00fasky pozd\u013a\u017ene prekroj\u00edme. V miske zmie\u0161ame olivov\u00fd olej (3 PL), jabl\u010dn\u00fd ocot (1 PL) a zmes koren\u00edn (1 PL), obsahuj\u00facu mlet\u00fd cesnak, rozmar\u00edn, sezam,fefer\u00f3nky, saturejku, oregano, tymian a bazalku.<\/p>\n

Zmes vmas\u00edrujeme do mrkvy, ktor\u00fa ulo\u017e\u00edme na plech a premiestnime do r\u00fary vyhriatej na 180 \u00b0C. Pe\u010dieme 35 – 40 min\u00fat. Uprostred pe\u010denia mrkvu oto\u010d\u00edme.<\/p>\n

Bryndzu vymie\u0161ame s kyslou smotanou. Primie\u0161ame posekan\u00fa pa\u017e\u00edtku a rozotrieme na ve\u013ek\u00fd ploch\u00fd tanier. Pokvapk\u00e1me polovicou zelen\u00e9ho pesta a \u010diasto\u010dne rozotrieme.<\/p>\n

Navrch ulo\u017e\u00edme upe\u010den\u00fa mrkvu, pokvapk\u00e1me zvy\u0161kom pesta, popr\u00e1\u0161ime \u00fadenou paprikou a dochut\u00edme hrubou so\u013eou. Pod\u00e1vame s \u010derstv\u00fdm kv\u00e1skov\u00fdm chlebom alebo ob\u013e\u00faben\u00fdm pe\u010divom.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: PLACKY KYSLEJ KAPUSTY\u00a0<\/b><\/p>\n

suroviny:<\/em><\/strong>
\n250 g kyslej kapusty
\n3 str\u00fa\u010diky cesnaku
\n50 g polohrubej m\u00faky
\npetr\u017elenov\u00e1 v\u0148a\u0165
\n3 ks jarnej cibulky
\n2 vajcia
\npol ly\u017eice dij\u00f3nskej hor\u010dice
\n1 \u0161tip\u013eav\u00e1 papri\u010dka
\n3-4 ly\u017eice olivov\u00e9ho oleja
\nso\u013e
\n\u010dierne korenie<\/p>\n

 <\/p>\n

Postup:<\/strong><\/em>
\nKysl\u00fa kapustu v dlaniach vytla\u010d\u00edme, zbav\u00edme prebyto\u010dnej \u0161\u0165avy a premiestnime do \u0161al\u00e1tovej misy.<\/p>\n

Prid\u00e1me posekan\u00fa hrs\u0165 petr\u017elenovej v\u0148ate, postr\u00fahan\u00e9 alebo pretla\u010den\u00e9 str\u00fa\u010diky cesnaku, pol ly\u017eice hor\u010dice, najemno posekan\u00e9 jarn\u00e9 cibu\u013eky, pokr\u00e1jan\u00fa papri\u010dku, \u0161tipku soli, \u010dierneho korenia a ly\u017eicu olivov\u00e9ho oleja (1 PL). V\u0161etko spolu premie\u0161ame. Potom do masy vmie\u0161ame aj dve vajcia.<\/p>\n

Nakoniec primie\u0161ame aj 50 g polohrubej m\u00faky a nech\u00e1me chv\u00ed\u013eu post\u00e1\u0165.<\/p>\n

Na panvici s dvomi ly\u017eicami oleja pe\u010dieme postupne men\u0161ie placky, na ka\u017ed\u00fd kus posta\u010d\u00ed kopcovit\u00e1 ly\u017eica cesta, ktor\u00fa po\u010das pe\u010denia na panvici opatrne roztla\u010d\u00edme do str\u00e1n. Pe\u010dieme 3-4 min\u00faty z ka\u017edej strany. V pr\u00edpade potreby podlejeme olejom.<\/p>\n

Postup opakujeme k\u00fdm spotrebujeme pripraven\u00e9 cesto.<\/p>\n

Pod\u00e1vame s kysl\u00fdmi uhorkami, bylinkov\u00fdm jogurtom alebo \u0161al\u00e1tom.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: PAPIEROV\u00c1 OMELETA<\/b><\/p>\n

1 porcia, pr\u00edprava a opekanie 10 min\u00fat<\/b><\/i><\/p>\n

suroviny:<\/em><\/strong>
\n2 kusy okr\u00fahleho ry\u017eov\u00e9ho papiera
\npol mrkvy
\npol \u0161al\u00e1tovej uhorky
\n1 jarn\u00e1 cibu\u013eka
\npa\u017e\u00edtka
\n1 vajce
\npol ly\u017ei\u010dky sezamov\u00e9ho oleja
\nsezam, so\u013e, sladk\u00e1 \u010dili alebo s\u00f3jov\u00e1 om\u00e1\u010dka na ochutenie<\/p>\n

 <\/p>\n

Postup:<\/strong><\/em>
\nMrkvu a uhorku pokr\u00e1jajte na tenk\u00e9 rezance. Pa\u017e\u00edtku a cibu\u013eku najemno posekajte. Vaj\u00ed\u010dko len z\u013eahka zmie\u0161ajte s nieko\u013ek\u00fdmi kvapkami sezamov\u00e9ho oleja, \u0161tipkou soli, touto zmesou prelejte zeleninov\u00e9 rezance a premie\u0161ajte. Pridajte \u0161tipku sezamu.<\/p>\n

Grilovaciu panvicu nahrejte a potrite sezamov\u00fdm olejom, na ktor\u00fd polo\u017e\u00edte jeden ry\u017eov\u00fd papier. Na papier ihne\u010f rozotrite zeleninov\u00fa plnku a opatrne roztla\u010dte do str\u00e1n. Opekajte k\u00fdm nie je papier zdola vidite\u013ene ope\u010den\u00fd.<\/p>\n

Prikryte druh\u00fdm kusom ry\u017eov\u00e9ho papiera a omeletu opatrne, ale r\u00fdchlo oto\u010dte.<\/p>\n

Opakovane pritla\u010dte a opekajte k\u00fdm nie je do chrumkava ope\u010den\u00fd aj druh\u00fd pl\u00e1t papiera. Pod\u00e1vajte ihne\u010f po upe\u010den\u00ed. Omeletu prekrojte a namo\u010dte v sladkej \u010dili om\u00e1\u010dke alebo s\u00f3jovej om\u00e1\u010dke.<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: JARN\u00c1 POLIEVKA<\/b><\/p>\n

8 porci\u00ed, pr\u00edprava: 45 min\u00fat<\/b><\/i><\/p>\n

suroviny:<\/em><\/strong>
\n500 g zelenej \u0161pargle (tenkej)
\n100 g medvedieho cesnaku
\n3 ks jarnej cibu\u013eky
\n550 g zemiakov
\n3 PL olivov\u00e9ho oleja
\n70 g p\u00edniov\u00fdch orie\u0161kov
\n100 ml gr\u00e9ckeho jogurtu
\n1 ks citr\u00f3na
\nkorenie sumac, so\u013e<\/p>\n

 <\/p>\n

Postup:<\/strong><\/em>
\nNa troch polievkov\u00fdch ly\u017eiciach rozohriateho oleja ope\u010dieme pokr\u00e1jan\u00e9 jarn\u00e9 cibu\u013eky – pou\u017eijeme v\u00e4\u010d\u0161\u00ed hrniec. O\u0161\u00fapeme a na kocky nakr\u00e1jame zemiaky, ktor\u00e9 po 4-5 min\u00fatach prid\u00e1me do hrnca. Pokr\u00e1jame aj \u0161parg\u013eu (pri\u010dom hlavi\u010dky vopred odkroj\u00edme a odlo\u017e\u00edme bokom) a tie\u017e ju prid\u00e1me do zmesi. Zalejeme 1,3 l vody a pod pokrievkou var\u00edme, k\u00fdm zemiaky nezm\u00e4kn\u00fa (25-30 min\u00fat).<\/p>\n

L\u00edstky medvedieho cesnaku medzit\u00fdm umyjeme, sced\u00edme a pribli\u017ene dve tretiny prid\u00e1me do uvarenej polievky, premie\u0161ame a nech\u00e1me 10 min\u00fat spari\u0165 pod pokrievkou, no bez varenia. V ma\u017eiari alebo v mix\u00e9ri roztla\u010d\u00edme zvy\u0161ok listov, prid\u00e1me \u0161tipku soli, ly\u017eicu olivov\u00e9ho oleja a \u0161\u0165avu z polovice citr\u00f3na. P\u00edniov\u00e9 orie\u0161ky na kr\u00e1tko ope\u010dieme v men\u0161ej panvici, n\u00e1sledne ich z nej vyberieme.<\/p>\n

Na panvicu prid\u00e1me ly\u017eicu olivov\u00e9ho oleja a maxim\u00e1lne 5 min\u00fat z\u013eahka opek\u00e1me zvy\u0161n\u00e9 hlavi\u010dky \u0161pargle. Obsah hrnca potom rozmixujeme ponorn\u00fdm mix\u00e9rom a pod\u013ea potreby dochut\u00edme so\u013eou. Ka\u017ed\u00fa porciu ozdob\u00edme ly\u017eicou gr\u00e9ckeho jogurtu alebo smotany, ope\u010den\u00fdmi orie\u0161kami a cesnakov\u00fdm pestom. Ope\u010den\u00e9 k\u00fasky \u0161pargle a sumac korenie ulo\u017e\u00edme na vrch hotov\u00fdch porci\u00ed.<\/p>\n

Pod\u00e1va\u0165 m\u00f4\u017eeme s ope\u010den\u00fdm chlebom.<\/p>\n

Dobr\u00fa chu\u0165!<\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

:: STR\u00daHAN\u00dd JABL\u010cN\u00cdK<\/b><\/p>\n

suroviny:<\/em><\/strong>
\n1 kg jab\u013ak
\n100 ml vody s citr\u00f3novou \u0161\u0165avou
\n2 ly\u017eice cukru
\n2 ly\u017eice javorov\u00e9ho sirupu
\n3 ly\u017eice str\u00fahanky
\n380 g hladkej m\u00faky
\n1 ly\u017eicu kypriaceho pr\u00e1\u0161ku
\n\u0160tipka soli
\n1 vajce
\n100 g masla
\n2 PL medu
\n\u0160tipka \u0161korice
\n50 ml vody<\/p>\n

 <\/p>\n

Postup:<\/strong><\/em>
\nPokr\u00e1jan\u00e9 jablk\u00e1 ok\u00fapte v 100 ml vody s citr\u00f3novou \u0161\u0165avou, 10 min\u00fat poduste, sce\u010fte a potom pridajte 2 ly\u017eice cukru, 2 ly\u017eice jav.sirupu a 3 ly\u017eice str\u00fahanky.<\/p>\n

Hladk\u00fa m\u00faku, ly\u017eicu kyp.pr\u00e1\u0161ku, \u0161tipku soli, vajce, maslo, med, \u0161tipku \u0161korice a vodu zmie\u0161ajte, pripravte cesto a dajte vychladi\u0165. <\/p>\n

2\/3 cesta postr\u00fahajte do vymastenej misy so str\u00fahankou, utla\u010dte, pridajte plnku a posypte zvy\u0161kom str\u00fahan\u00e9ho cesta. <\/p>\n

Pe\u010dte 45-50 min\u00fat pri 180 \u00b0C.<\/i><\/b><\/p>\n

<\/div>\n

\n\"\"<\/a><\/div>\n<\/div>\n

 <\/p>\n

\n

 <\/p>\n

<\/p>\n

<\/div>\n

\n