{"id":4081,"date":"2015-09-25T01:37:53","date_gmt":"2015-09-25T00:37:53","guid":{"rendered":"http:\/\/www.martin-pyco-rausch-fans.sk\/?page_id=4081"},"modified":"2026-04-19T17:20:13","modified_gmt":"2026-04-19T16:20:13","slug":"recepty-z-casopisov-a-internetu","status":"publish","type":"page","link":"https:\/\/martin-pyco-rausch-fans.sk\/?page_id=4081","title":{"rendered":"In\u00e9"},"content":{"rendered":"

Recept poch\u00e1dza z internetu..<\/em><\/p>\n

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:: OB\u013d\u00daBEN\u00dd VIANO\u010cN\u00dd \u0160TEDR\u00c1K<\/strong><\/p>\n

Cesto:<\/span>
\n500 g hrubej m\u00faky
\n300 ml mlieka
\n20 g dro\u017edia
\n120 g masla
\n100 g pr\u00e1\u0161kov\u00e9ho cukru
\n3 \u017e\u013atky
\npostr\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra
\n\u0161tipka soli
\n\u017e\u013atok a olej nma potieranie<\/p>\n

Plnka I.:<\/span>
\n200 g slivkov\u00e9ho lekv\u00e1ru
\npostr\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra \u2013 zmie\u0161a\u0165<\/p>\n

Plnka II.:<\/span><\/span>
\n180 g mlet\u00fdch orechov
\n30 g str\u00fahanky
\n80 g pr\u00e1\u0161kov\u00e9ho cukru
\n150 ml mlieka
\n1 bal\u00ed\u010dek vanilkov\u00e9ho cukru
\npostr\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra \u2013 zmie\u0161a\u0165<\/p>\n

Plnka III.:<\/span>
\n200 g mlet\u00e9ho maku
\n120 g cukru
\n10 g masla
\n150 ml mlieka
\n1 bal\u00ed\u010dek vanilkov\u00e9ho cukru
\npostr\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra \u2013 zmie\u0161a\u0165<\/p>\n

Plnka IV.:<\/span><\/span>
\n300 g prepas\u00edrovan\u00e9ho tvarohu
\n80 g pr\u00e1\u0161kov\u00e9ho cukru
\n80 g masla
\n20 g hrozienok
\n2 \u017e\u013atky
\nsneh z 2 bielkov
\n1 bal\u00ed\u010dek vanilkov\u00e9ho cukru
\npostr\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra \u2013 zmie\u0161a\u0165<\/p>\n

Vypracujeme cesto a nech\u00e1me na teplom mieste vykysn\u00fa\u0165. Potom ho rozdel\u00edme na 5 rovnak\u00fdch \u010dast\u00ed. \u0160tyri z nich postupne rozva\u013ek\u00e1me na tenk\u00e9 pl\u00e1ty. Prv\u00fd pl\u00e1t ulo\u017e\u00edme na pomasten\u00fd plech. Povrch natrieme plnkou I., polo\u017e\u00edme druh\u00fd pl\u00e1t, ktor\u00fd potrieme plnkou II., potom d\u00e1me \u010fal\u0161\u00ed pl\u00e1t a plnku \u010d\u00edslo III., potom \u010fal\u0161\u00ed pl\u00e1t a plnku \u010d\u00edslo IV. Z cesta, ktor\u00e9 n\u00e1m zostalo priprav\u00edme tenk\u00e9 val\u010deky, z nich urob\u00edme mrie\u017eku a ulo\u017e\u00edme ju na povrch kol\u00e1\u010da. Potrieme \u017e\u013atkom a pe\u010dieme.<\/p>\n

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Recept zo star\u0161ieho vydania\u00a0\u010dasopisu Eurotelev\u00edzia<\/em><\/p>\n

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:: VIANO\u010cN\u00dd CHLIEB S PARADAJKAMI<\/strong><\/p>\n

1 kg\u00a0hladkej m\u00faky
\n5 zemiakov
\n1 dro\u017edie
\nmlieko
\n1 PL olivov\u00e9ho oleja
\nsu\u0161en\u00e9 paradajky v oleji
\n1PL morskej soli
\n1\/2 l vody<\/p>\n

Uvaren\u00e9 zemiaky o\u0161\u00fapeme postruhame, zmie\u0161ame s m\u00fakou, prid\u00e1me so\u013e, dro\u017edie ktor\u00e9 sme vopred nechali nakvasi\u0165 v mlieku, paradajky, olivov\u00fd olej a vodu. Okrem paradajok m\u00f4\u017eeme do cesta prida\u0165 aj \u010derstv\u00e9 bylinky. Z pr\u00edsad vymiesime cesto, a ke\u010f sa prestane lepi\u0165 na ruky a misku, nech\u00e1me ho vykysn\u00fa\u0165 prikryt\u00e9 pribli\u017ene hodinu na teplom a suchom mieste, nie v prievane. Nakysnut\u00e9 cesto vytvarujeme do bochn\u00edka alebo rozlo\u017e\u00edme na plech a povrch potrieme vodou. Chlieb pe\u010die v elektrickej r\u00fare pribli\u017ene hodinu. Za\u010d\u00edname pri 220\u00a0\u00b0C a kon\u010d\u00edme pri 180\u00a0\u00b0C. Ke\u010f rozvoniava cel\u00fd byt, chlieb vyberieme z r\u00fary, zabal\u00edme do vlhkej utierky a nech\u00e1me vychladn\u00fa\u0165.<\/p>\n

\u010cas pr\u00edpravy: pribli\u017ene 2 hodiny<\/em><\/strong> <\/p>\n

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