{"id":4090,"date":"2015-09-25T01:54:56","date_gmt":"2015-09-25T00:54:56","guid":{"rendered":"http:\/\/www.martin-pyco-rausch-fans.sk\/?page_id=4090"},"modified":"2026-04-19T17:11:24","modified_gmt":"2026-04-19T16:11:24","slug":"recepty-z-moje-jedlo-a-moje-jedlo-2-2","status":"publish","type":"page","link":"https:\/\/martin-pyco-rausch-fans.sk\/?page_id=4090","title":{"rendered":"Recepty z MOJE JEDLO a MOJE JEDLO 2"},"content":{"rendered":"

Jarn\u00e9 menu a\u00b4la Martin Pyco Rausch v n\u00e1kupnom dome Ikea<\/i><\/b>
\n(Pyco pripravil tri recepty, ktor\u00e9 sa od 19. apr\u00edla do 30. m\u00e1ja serv\u00edrovali v r\u00e1mci jarn\u00e9ho menu. \u0160al\u00e1t Cicero<\/ins>, Rolka Plnen\u00e1 Marinovan\u00fdm Lososom<\/ins> a Pikantn\u00e9 Krevetov\u00e9 Pappardelle<\/ins>. Priamo pred z\u00e1kazn\u00edkmi jedlo uvaril a pod\u013ea rovnakej recept\u00fary sa pripravovalo e\u0161te \u0161es\u0165 t\u00fd\u017ed\u0148ov. U z\u00e1kazn\u00edkov sa stretlo s mimoriadnym \u00faspechom.<\/p>\n

 <\/p>\n

<\/p>\n

:: \u0160AL\u00c1T CICERO<\/b><\/p>\n

4 porcie<\/em><\/b><\/p>\n

250g c\u00edcer
\n3PL olivov\u00fd olej
\n200g rukola
\n200g syr feta
\n1PL med
\n1ks citr\u00f3n
\nmorsk\u00e1 so\u013e
\nsu\u0161en\u00e9 paradajky<\/p>\n

 <\/p>\n

C\u00edcer cez noc namo\u010d\u00edme vo vode. Sced\u00edme a prepl\u00e1chneme, vz\u00e1p\u00e4t\u00ed var\u00edme do zm\u00e4knutia, ale nesmie sa rozvari\u0165. U\u017e uvaren\u00fd c\u00edcer zmie\u0161ame s olivov\u00fdm olejom v otvorenej n\u00e1dobe a nech\u00e1me v predhriatej r\u00fare pri teplote 200\u00b0C piec\u0165 do zlatista pribli\u017ene 15 min\u00fat. K\u00fdm vychladne, priprav\u00edme z\u00e1lievku z medu a citr\u00f3novej \u0161\u0165avy. Umyjeme a sced\u00edte rukolu, pokr\u00e1jame syr feta a nakoniec zmie\u0161ame s ope\u010den\u00fdm c\u00edcerom aj z\u00e1lievkou, prid\u00e1me su\u0161en\u00e9 paradajky v oleji a dochut\u00edme so\u013eou. C\u00edcer zostane chrumkav\u00fd.<\/p>\n

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

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\n

 <\/p>\n

<\/p>\n

:: ROLKA PLNEN\u00c1 MARINOVAN\u00ddM LOSOSOM<\/b><\/p>\n

4 porcie<\/em><\/b><\/p>\n

4ks jemn\u00fd tenk\u00fd chlieb BR\u00d6D\/TUNNBR\u00d6D
\n200g marinovan\u00fd losos
\n60g k\u00f4prov\u00e1 om\u00e1\u010dka s medom
\nho\u010dicov\u00fd dressing
\n100g \u0161al\u00e1tov\u00e1 zmes pod\u013ea chuti (napr. rukola, \u013eadov\u00fd \u0161al\u00e1t, \u010dakanka, lolo rosso bianco)
\n1ks citr\u00f3n
\nvetvi\u010dka k\u00f4pru<\/p>\n

 <\/p>\n

Na jemn\u00fd tenk\u00fd chlieb natrieme om\u00e1\u010dku, ulo\u017e\u00edme 2 k\u00fasky (50g) lososa a prid\u00e1me \u0161al\u00e1t. Chlieb zrolujeme a prere\u017eeme \u0161ikmo na polovicu. Serv\u00edrujeme na tanieri spolu s citr\u00f3nom a vetvi\u010dkou k\u00f4pru. Pod\u00e1vame chladen\u00e9.<\/div>\n

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

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\n

 <\/p>\n

<\/p>\n

:: PIKANTN\u00c9 PAPPARDELLE S LOSOSOM<\/b><\/p>\n

4 porcie<\/em><\/b><\/p>\n

300g \u010derstv\u00fd losos
\n100g maslo
\n2ks \u010derven\u00e1 paprika
\n1ks \u010dili papri\u010dka
\n2ks cibu\u013ea \u0161alotka
\n2dcl biele v\u00edno
\nmorsk\u00e1 so\u013e
\nbiele korenie
\npetr\u017elenov\u00e1 v\u0148a\u0165<\/p>\n

 <\/p>\n

Na panvici s roztopen\u00fdm maslom 3 min\u00faty restujeme nakr\u00e1jan\u00fa \u0161alotku, papriku a \u010dili. Priamo na panvici prudko ope\u010dieme z oboch str\u00e1n aj o\u010disten\u00fa a ko\u017ee zbaven\u00fa rybu, ktor\u00fa v\u0161ak vz\u00e1p\u00e4t\u00ed vyberieme a pokr\u00e1jame na men\u0161ie k\u00fasky. Zeleninu v panvici podlejeme bielym v\u00ednom, chv\u00ed\u013eu podus\u00edme, dochut\u00edme bielym koren\u00edm, petr\u017elenovou v\u0148a\u0165ou. Nakoniec prid\u00e1me sp\u00e4\u0165 do panvice pokr\u00e1jan\u00e9ho lososa, nech\u00e1me chv\u00ed\u013eu odpo\u010din\u00fa\u0165 pod pokrievkou a ke\u010f sa v\u0161etky chute spoja, priamo v panvici premie\u0161ame aj s al-dente uvaren\u00fdmi cestovinami.<\/p>\n

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

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\n

 <\/p>\n

<\/p>\n

:: ORECHOV\u00c9 MEDOVN\u00cdKY ZO Z\u00c1ZVOROM<\/b><\/p>\n

450 g hladk\u00e1 m\u00faka
\n180 g maslo
\n150 g pr\u00e1\u0161kov\u00fd cukor
\n2 ks vajcia
\n8 PL med
\n2 PL \u010derstv\u00fd nastr\u00fahan\u00fd z\u00e1zvor
\n1 \u010cL \u0161korica
\n1 PL rum
\n1 \u010cL s\u00f3da bikarb\u00f3na
\n80 mlet\u00e9 orechy
\ncitr\u00f3nov\u00e1 k\u00f4ra, orechy na ozdobu, \u017e\u013atok na potretie<\/p>\n

 <\/p>\n

Zo v\u0161etk\u00fdch uveden\u00fdch surov\u00edn pomal\u00fdm mie\u0161an\u00edm vypracujeme hladk\u00e9 plastick\u00e9 cesto, ktor\u00e9 sa postupne prestane lepi\u0165 na steny n\u00e1doby. Vzniknut\u00fd bochn\u00edk zabal\u00edme do f\u00f3lie a nech\u00e1me minim\u00e1lne dve hodiny odpo\u010d\u00edva\u0165 v chladni\u010dke, bude spokojn\u00fd ak si takto pole\u017e\u00ed aj jeden cel\u00fd de\u0148.
\nCesto pred vyva\u013ekan\u00edm e\u0161te trochu vypracujeme s val\u010dekom z neho vytvor\u00edme rovnomern\u00fd cca 0,3 cm hrub\u00fd pl\u00e1t, z ktor\u00e9ho vykrajujeme medovn\u00edky no\u017eom alebo formi\u010dkami.
\nPripraven\u00e9 medovn\u00edky prelo\u017e\u00edme na plech s papierom na pe\u010denie, povrch potrieme roz\u0161\u013eahan\u00fdm \u017e\u013atkom, pr\u00edpadne dozdob\u00edme orechami, mand\u013eami a podobne. Pe\u010dieme 10-15 min\u00fat dozlatista pri 180 \u00b0C.
\nVychladnut\u00e9 medovn\u00edky m\u00f4\u017eeme ozdobi\u0165 polevou pripravenou z preosiateho pr\u00e1\u0161kov\u00e9ho cukru, vaje\u010dn\u00e9ho bielka a citr\u00f3novej \u0161\u0165avy.
\nAk chcete, aby zostali dlho m\u00e4kk\u00e9, sledujte ich v papierovej krabici s nakr\u00e1jan\u00fdm jablkom.<\/div><\/p>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: ORECHOVO SEZAMOV\u00c9 REZY<\/strong>
\nNa 12 ty\u010diniek<\/em><\/b><\/p>\n

30g ke\u0161u orechy
\n30g mandle
\n30g vla\u0161sk\u00e9 orechy
\n30g pist\u00e1cie
\n30g sezam
\n1\u010cL mlet\u00e1 \u0161korica
\n1ks vanilkov\u00fd lusk
\n8PL med
\n1PL javorov\u00fd sirup<\/p>\n

 <\/p>\n

Orechy posek\u00e1me a 5-7 min\u00fat nasucho aj so sezam opra\u017e\u00edme, potom odlo\u017e\u00edme bokom.
\nMed a javorov\u00fd sirup nech\u00e1me na panvici pomaly karamelizova\u0165 (6-7 min\u00fat).
\nPrid\u00e1me \u0161koricu, vanilku, ope\u010den\u00e9 orechy a 3 min\u00faty mie\u0161ame. Zmes lisujeme za\u0165a\u017een\u00edm medzi papiermi na pe\u010denie.<\/p>\n

Viac podrobnost\u00ed a r\u00e1d v knihe MOJE JEDLO 2.<\/em><\/p>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: FENIKLOV\u00dd \u0160AL\u00c1T S POMARAN\u010cOM<\/strong><\/p>\n

1ks stredne ve\u013ek\u00fd fenikel
\n100g \u010derstv\u00fd \u0161pen\u00e1t
\n2ks pomaran\u010d
\n1PL kapary
\n1\u010cL di\u017e\u00f3nska hor\u010dica
\n\u010derstv\u00fd k\u00f4por
\nolivov\u00fd olej
\nmorsk\u00e1 so\u013e<\/p>\n

 <\/p>\n

Fenikel zbav\u00edme spodnej i vrchnej horkej \u010dasti a takisto vykroj\u00edme stred. Jedl\u00fd zvy\u0161ok zeleniny pokr\u00e1jame na men\u0161ie kusy, pr\u00edpadne mesia\u010diky. Zmie\u0161ame umyt\u00fdm baby \u0161pen\u00e1tom, \u010derstv\u00fdm k\u00f4prom, kaparami a o\u010disten\u00fdmi k\u00faskami pomaran\u010da. Dresing priprav\u00edme z od\u0161\u0165avenej polovice pomaran\u010da, di\u017e\u00f3nskej hor\u010dice, \u0161tipky morskej soli, jemne nasekan\u00e9ho k\u00f4pru (1 PL) a olivov\u00e9ho oleja (2 PL). V\u0161etky suroviny vlo\u017e\u00edme do men\u0161ieho poh\u00e1ra s uz\u00e1verom, zatrepeme a polejeme n\u00edm u\u017e pripraven\u00fd \u0161al\u00e1t.
\nSkvelo sa hod\u00ed ku grilovanej rybe \u010di vypr\u00e1\u017ean\u00fdm jedl\u00e1m.<\/p>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: JARN\u00c9 ROLKY<\/strong><\/p>\n

10ks ry\u017eov\u00fd papier
\n2ks mrkva
\n220g zelen\u00e1 fazu\u013eka
\n1ks uhorka
\n1ks zelen\u00e1 cibu\u013eka
\n20g z\u00e1zvor
\n3ks re\u010fkovka
\n1ks citr\u00f3n
\n0,5l slne\u010dnicov\u00fd olej
\n\u010derstv\u00e1 koriandrov\u00e1 v\u0148a\u0165
\nmorsk\u00e1 so\u013e<\/p>\n

dresing:<\/span>
\n1ks limetka
\n1ks str\u00fa\u010dik cesnaku
\n1\u010cL sezamov\u00fd olej
\n1\u010cL med
\n1PL s\u00f3jov\u00e1 om\u00e1\u010dka
\ndrven\u00e9 semienka koriandru
\n\u010derstv\u00e1 pa\u017e\u00edtka<\/p>\n

 <\/p>\n

Fazu\u013eky povar\u00edme 10 min\u00fat v\u00a0osolenej\u00a0vode s polovicou citr\u00f3na. Potom sced\u00edme a ihne\u010f ponor\u00edme do n\u00e1doby s \u013eadovou vodou, aby zostali chrumkav\u00e9. Po vychladnut\u00ed op\u00e4\u0165 sced\u00edme.
\nRe\u010fkovky, zelen\u00fa cibu\u013eku, z\u00e1zvor a koriandrov\u00fa v\u0148a\u0165 posek\u00e1me na men\u0161ie k\u00fasky a vlo\u017e\u00edme do misy, pokvapk\u00e1me citr\u00f3novou \u0161\u0165avou a dochut\u00edme \u0161tipkou soli. O\u010disten\u00fa mrkvu a uhorku nakroj\u00edme na kusy identick\u00e9 s d\u013a\u017ekou fazu\u013eky. Okr\u00fahly ry\u017eov\u00fd pl\u00e1t namo\u010d\u00edme na 2 min\u00faty v studenej vode a do spodnej \u010dasti kruhu ulo\u017e\u00edme tri pl\u00e1ty mrkvy, jeden pl\u00e1t uhorky, p\u00e4\u0165 kusov fazuliek, posypeme nasekanou zmesou a zrolujeme. Naplnen\u00e9 rolky uchovajte pod mokrou utierkou alebo f\u00f3liou. Vypr\u00e1\u017eame vo vy\u0161\u0161ej vrstve rozp\u00e1len\u00e9ho slne\u010dnicov\u00e9ho oleja 5-6 min\u00fat do zlatista. Nemus\u00edte ich vypr\u00e1\u017ea\u0165 v\u00f4bec. Nam\u00e1\u010dajte do vy\u0161\u0161ie uveden\u00e9ho dresingu.<\/p>\n

<\/div>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: PE\u010cEN\u00c1 REPA<\/strong><\/p>\n

3ks men\u0161ia cvikla
\n4ks karotka
\n1ks kukurica
\n1ks zelen\u00e1 cibu\u013eka
\n3ks str\u00fa\u010dik cesnaku
\n1\/2ks citr\u00f3n
\n3PL olivov\u00fd olej
\n1PL med
\n1KL morsk\u00e1 so\u013e
\n2ks stonka \u010derstv\u00e9ho major\u00e1nu
\n1ks stonka oreg\u00e1na
\n100ml biele v\u00edno
\n\u010dierne korenie<\/p>\n

 <\/p>\n

Cviklu zbav\u00edme v\u0148ate, neo\u0161\u00fapeme ale d\u00f4kladne vydrhneme a pokr\u00e1jame na \u0161tvrtiny. Podobne o\u010dist\u00edme mrkvu. Cibu\u013eku nakr\u00e1jame na kolieska. Prid\u00e1me cesnak, zrnie\u010dka kukurice a natrhan\u00e9 bylinky. V\u0161etku zeleninu zmie\u0161ame zapekacej n\u00e1dobe vystlan\u00fa alobalom. V miske zmie\u0161ame \u0161\u0165avu z polovice citr\u00f3na, olivov\u00fd olej, v\u00edno, med, so\u013e a \u0161tipku mlet\u00e9ho \u010dierneho korenia. Z\u00e1lievkou polejeme zeleninu, pokvapk\u00e1me olivov\u00fdm olejom, alobal d\u00f4kladne uzavrieme a pe\u010dieme pri teplote 220 stup\u0148ov 80 min\u00fat. Potom alobal otvor\u00edme, r\u00faru prepneme na grilovanie pri teplote 235 stup\u0148ov a pe\u010dieme \u010fal\u0161\u00edch 10-15 min\u00fat. Zelenina by mala by\u0165 chrumkav\u00e1 na povrchu a v strede dostato\u010dne m\u00e4kk\u00e1.<\/p>\n

<\/div>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: \u0160PARG\u013dOV\u00c1 POLIEVKA<\/strong><\/p>\n

2ks balenia \u0161pargle (cca 1 kg)
\n2ks jarn\u00e1 cibu\u013ea
\n2ks cibu\u013ea \u0161alotka
\n1ks str\u00fa\u010dik cesnaku
\n100+10g masla
\n500ml smotana
\n4PL kysl\u00e1 smotana
\nza hrs\u0165 medvedieho cesnaku
\nbobkov\u00fd list
\nmlet\u00e1 rasca
\nmu\u0161k\u00e1tov\u00fd orie\u0161ok
\nso\u013e<\/p>\n

 <\/p>\n

V hrnci orestujeme na masle \u0161alotku. Prid\u00e1me medved\u00ed cesnak a pokr\u00e1jan\u00fa \u0161parg\u013eu. Nieko\u013eko hlavi\u010diek \u0161pargle odlo\u017e\u00edme bokom. Po piatich min\u00fatach prid\u00e1me pretla\u010den\u00fd cesnak, \u0161tipku morskej soli, mu\u0161k\u00e1tov\u00fd orie\u0161ok, bobkov\u00fd list, rascu a zalejeme studenou vodou (1,5 l). Var\u00edme pribli\u017ene 20 min\u00fat, vyberieme bobkov\u00fd list a v\u0161etko roz\u0161\u013eah\u00e1me ponorn\u00fdm mix\u00e9rom dohladka a op\u00e4tovne privedieme do varu. Prilejeme \u0161\u013eaha\u010dkov\u00fa smotanu a za neust\u00e1leho mie\u0161ania prevar\u00edme. Potom nech\u00e1me hodinu odst\u00e1\u0165. Hlavi\u010dky \u0161pargle restujeme na masle 3 min\u00faty. A m\u00f4\u017eeme pod\u00e1va\u0165.<\/p>\n

<\/div>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: BIELA POLIEVKA<\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n1ks men\u0161ia biela kapusta
\n1ks v\u00e4\u010d\u0161\u00ed biely kaler\u00e1b
\n1ks biela cibu\u013ea
\n2ks str\u00fa\u010dik cesnaku
\n150g zeler
\n50g maslo
\n1ks v\u00e4\u010d\u0161\u00ed zemiak
\n1 l zeleninov\u00fd buj\u00f3n
\n1 l voda
\n10ks \u0161ampi\u0148ony
\n2PL maslo
\n\u010derstv\u00fd estrag\u00f3n, bobkov\u00fd list kardamon, morsk\u00e1 so\u013e
\nsu\u0161en\u00fd z\u00e1zvor, rasca
\nbiele korenie<\/p>\n

 <\/p>\n

Postup:<\/em><\/strong>
\n– Kapustu umyjeme, zbav\u00edme tvrd\u0161ieho stredu a nakr\u00e1jame nadrobno. Vo v\u00e4\u010d\u0161om hrnci s rozpusten\u00fdm maslom 5 min\u00fat restujeme posekan\u00fa cibu\u013eku. Prid\u00e1me na kocky pokr\u00e1jan\u00fd kaler\u00e1b, zeler a za ob\u010dasn\u00e9ho mie\u0161ania opek\u00e1me d\u030cal\u0161\u00edch sedem min\u00fat.
\n– V ma\u017eiari spoj\u00edme rascu (1 KL), \u0161tipku bieleho korenia, \u0161tipku su\u0161en\u00e9ho z\u00e1zvoru, jedno zrnko kardamonu, morsk\u00fa sol\u030c (1 C\u030cL), rozdrv\u00edme ich na sypk\u00fa zmes a prid\u00e1me do hrnca s ope\u010denou zeleninou spolu s pretla\u010den\u00fdm cesnakom. Mie\u0161ame pribli\u017ene dve min\u00faty a potom prid\u00e1me aj pokr\u00e1jan\u00fa kapustu, zemiaky, morsk\u00fa so\u013e (1 PL), bobkov\u00fd list (4-5 ks), \u010derstv\u00fd estrag\u00f3n, zalejeme litrom zeleninov\u00e9ho buj\u00f3nu, litrom vody a hodinu var\u00edme pod pokrievkou na miernom plameni.
\n– Nech\u00e1me \u010diasto\u010dne vychladn\u00fa\u0165, vyberieme bobkov\u00fd list a ponorn\u00fdm mix\u00e9rom d\u00f4kladne roz\u0161\u013eah\u00e1me. Pod\u013ea potreby dochut\u00edme so\u013eou \u010di bielym koren\u00edm.
\n– Pred pod\u00e1van\u00edm na zvy\u0161ku masla prudko ope\u010dieme huby, ktor\u00e9 s \u010derstv\u00fdm estrag\u00f3nom vlo\u017e\u00edme priamo do polievky.<\/p>\n

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

 <\/p>\n

\n

 <\/p>\n

\n:: TOAST S PE\u010cENOU PAPRIKOU<\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n10 mal\u00e1 zelen\u00e1 paprika
\n2ks vel\u030ck\u00e1 \u010derven\u00e1 paprika
\n2ks paradajka
\n1ks \u010dili papri\u010dka
\n2ks str\u00fa\u010diky cesnaku
\n2PL olivov\u00fd olej
\n1\/2ks citr\u00f3n
\n1PL med
\n\u010derstv\u00fd koriander, toastov\u00fd chlieb, sol\u030c<\/p>\n

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Postup:<\/em><\/strong>
\n– Papriky, \u010dili, paradajku umyjeme, cesnak o\u010dist\u00edme a v\u0161etko spolu premie\u0161ame s olivov\u00fdm olejom a \u0161tipkou soli priamo v zapekacej n\u00e1dobe.
\n– Pe\u010dieme polhodinu v r\u00fare pri teplote 190 \u00b0C. Po vychladnut\u00ed papriky prekroj\u00edme, odstr\u00e1nime stonky a \u010das\u0165 jadierok, paradajky o\u0161\u00fapeme. V\u0161etko z\u013eahka rozdel\u00edme na v\u00e4\u010d\u0161ie kusy, pomie\u0161ame v miske a prid\u00e1me posekan\u00fd koriander, citr\u00f3nov\u00fa \u0161\u0165avu, \u0161tipku soli a ly\u017eicu medu.
\n– Such\u00e1r alebo toast namo\u010d\u00edme vo v\u00fdpeku a potom kr\u00e1tko z oboch str\u00e1n ope\u010dieme na grilovacej panvici alebo v toastova\u010di. Nakoniec vrchovito ozdob\u00edme pripravenou zmesou. <\/p>\n

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\n:: MRKVOV\u00dd BURGER<\/strong><\/p>\n

suroviny:<\/em><\/strong>
\n3ks mlad\u00e1 sladk\u00e1 mrkva (cca 180 g)
\n1ks mlad\u00e1 cibu\u013eka
\n1ks str\u00fa\u010dik cesnaku
\n1ks citr\u00f3n
\n50g parmez\u00e1n
\n1ks \u010dili papri\u010dka
\n2PL olivov\u00fd olej
\n1\u010cL di\u017e\u00f3nska hor\u010dica
\n2ks vajce
\n60g tofu
\n35g str\u00fahanka
\nkurkuma, morsk\u00e1 so\u013e, \u010dierne korenie
\n\u010derstv\u00e1 m\u00e4ta, koriander, petr\u017elenov\u00e1 vn\u030ca\u0165
\nslne\u010dnicov\u00fd olej<\/p>\n

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Postup:<\/em><\/strong>
\nO\u010disten\u00fa a pokr\u00e1jan\u00fa mrkvu, cibu\u013eku, cesnak, \u0161t\u030cavu z polovice citr\u00f3na, parmez\u00e1n, \u010dili papri\u010dku, olej, hor\u010dicu, so\u013e (1 PL), \u0161tipku \u010dierneho korenia, kurkumy, vajcia, tofu a bylinky vlo\u017e\u00edme do mix\u00e9ra. Vypracujeme nahrubo posekan\u00fa masu, do ktorej vmie\u0161ame str\u00fahanku a cesto nech\u00e1me aspo\u0148 polhodinu odle\u017eat\u030c v chladni\u010dke. Je to \u010dasovo nen\u00e1ro\u010dn\u00fd recept, m\u00f4\u017eeme ho pripravi\u0165 de\u0148 vopred a prenies\u0165 v uzavretej n\u00e1dobe kamko\u013evek na piknik s grilom \u010di panvicou.<\/p>\n

Pomocou ly\u017eice naber\u00e1me cesto, ktor\u00e9 vytvarujeme do potrebnej ve\u013ekosti, obal\u00edme str\u00fahankou a pe\u010dieme z ka\u017edej strany pribli\u017ene 5 min\u00fat na rozp\u00e1lenej panvici potretej slne\u010dnicov\u00fdm olejom.<\/p>\n

Burger skvelo chut\u00ed so sezamov\u00fdmi chleb\u00edkmi alebo ako mrkvov\u00e1 placka s ly\u017eicou smotanov\u00e9ho jogurtu.<\/p>\n

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FAREBN\u00dd \u0160AL\u00c1T<\/strong>:<\/p>\n

suroviny:<\/em><\/strong>
\n200 g cvikla
\n120 g tofu
\n80 g zrej\u00faci (modr\u00fd) syr s ples\u0148ou
\n1 ks zelen\u00e1 cibu\u013eka
\n3 PL vla\u0161sk\u00e9 orechy
\n2ks \u010derven\u00e1 re\u010fkovka
\n1ks mango
\n1ks citr\u00f3n
\nolivov\u00fd olej, morsk\u00e1 so\u013e<\/p>\n

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Postup:<\/em><\/strong>
\n– cviklu uvar\u00edme dom\u00e4kka, o\u0161\u00fapeme a po vychladnut\u00ed nakr\u00e1jame na pl\u00e1tky. – o\u010disten\u00e9 a zrel\u00e9 mango nakr\u00e1jame na men\u0161ie k\u00fasky, pr\u00edpadne kocky. Podobne aj tofu, re\u010fkovku a zelen\u00fa cibu\u013eku posek\u00e1me nadrobno.
\n– v\u0161etko spolu zmie\u0161ame, okrem cvikly, ktor\u00fa z estetick\u00fdch d\u00f4vodov prid\u00e1me na z\u00e1ver (inak by na\u010derveno sfarbila v\u0161etky ostatn\u00e9 suroviny).
\n– posypeme nasekan\u00fdmi orechami. V miske roz\u0161\u013eah\u00e1me \u0161\u0165avu z polovice citr\u00f3na, \u0161tipku soli a pribli\u017ene p\u00e4\u0165 ly\u017e\u00edc olivov\u00e9ho oleja.
\n– dresingom polejeme naserv\u00edrovan\u00fd \u0161al\u00e1t a posypeme roztla\u010den\u00fdm syrom. Chut\u00ed skvelo aj ako samostatn\u00e9 jedlo s ope\u010den\u00fdm cesnakov\u00fdm chlebom.<\/p>\n

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