{"id":10840,"date":"2022-12-14T22:34:06","date_gmt":"2022-12-14T20:34:06","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=10840"},"modified":"2022-12-14T22:34:06","modified_gmt":"2022-12-14T20:34:06","slug":"jedno-cesto-tri-recepty-tri-vina","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/jedno-cesto-tri-recepty-tri-vina\/","title":{"rendered":"Jedno cesto, tri recepty, tri v\u00edna"},"content":{"rendered":"

 <\/p>\n

\u0160\u0165astn\u00e9 a\u00a0vesel\u00e9 s\u00a0Vitisom <\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

K\u00a0viano\u010dn\u00fdm jedl\u00e1m, \u0161al\u00e1tu, \u0161unke \u010di rybe sa hodia biele v\u00edna s\u00a0kyselinkami. \u010cerven\u00e9 v\u00edna s\u00fa v\u00fdraznej\u0161ie a\u00a0skvele pasuj\u00fa k\u00a0dezertom, ide\u00e1lne k\u00a0\u010dokol\u00e1dov\u00fdm, ovocn\u00fdm \u010di pern\u00edkov\u00fdm. K na\u0161im trom chutn\u00fdm pern\u00ed\u010dkov\u00fdm receptom sa v\u00fdborne hodia tri najob\u013e\u00fabenej\u0161ie slovensk\u00e9 odrody \u010derven\u00e9ho v\u00edna Vitis Gal\u00e9ria: Sv\u00e4tovavrineck\u00e9 s\u00a0v\u00f4\u0148ou sliviek a\u00a0\u010dokol\u00e1dy, slovensk\u00e1 odroda Dunaj s\u00a0pr\u00edjemnou chu\u0165ovou plnos\u0165ou a\u00a0robustn\u00fd Alibernet s\u00a0dlhou dochu\u0165ou.<\/p>\n

 <\/p>\n

3 x viano\u010dn\u00e9 pern\u00ed\u010dky<\/strong><\/p>\n

Potrebujeme:<\/strong> 250 g hladkej p\u0161eni\u010dnej m\u00faky, 250 g hladkej ra\u017enej m\u00faky, 150 g trstinov\u00e9ho cukru, 150 g medu, 100 g masla, 2 vajcia, 1 PL kakaa, 1 \u010cL kypriaceho pr\u00e1\u0161ku, 1 \u010cL s\u00f3dy bikarb\u00f3ny, 1 \u010cL str\u00fahanej citr\u00f3novej k\u00f4ry, 1 \u010cL str\u00fahanej pomaran\u010dovej k\u00f4ry, 1 PL pern\u00edkov\u00e9ho korenia (alebo zmesi mletej \u0161korice, klin\u010dekov, an\u00edzu, z\u00e1zvoru, nov\u00e9ho korenia a\u00a0pod.).<\/p>\n

E\u0161te budeme potrebova\u0165:<\/strong> Vaj\u00ed\u010dko na potieranie, cukrov\u00fa polevu na ozdobenie (150 g pr\u00e1\u0161kov\u00e9ho cukru, 1 PL citr\u00f3novej \u0161\u0165avy), pr\u00edpadne cukrov\u00e9 farebn\u00e9 ozd\u00f4bky, orie\u0161ky alebo mandle na ozdobenie, slivkov\u00fd lekv\u00e1r na plnku, 100 g horkej \u010dokol\u00e1dy a\u00a0ly\u017eicu oleja na polevu.<\/p>\n

Pr\u00edprava: <\/strong>Med, maslo a\u00a0cukor d\u00e1me do kastr\u00f3lika a\u00a0na slabom ohni ich zahrievame, a\u017e k\u00fdm sa v\u0161etky pr\u00edsady neroztopia a\u00a0nespoja. Nech\u00e1me vychladn\u00fa\u0165 do vla\u017ena. Obe m\u00faky, pern\u00edkov\u00e9 korenie, kypriaci pr\u00e1\u0161ok, s\u00f3du bikarb\u00f3nu a\u00a0kakao preosejeme do v\u00e4\u010d\u0161ej misy. Prid\u00e1me citr\u00f3nov\u00fa a\u00a0pomaran\u010dov\u00fa k\u00f4ru a\u00a0premie\u0161ame. Na m\u00fa\u010dnu zmes nalejeme vychladnut\u00fd med s\u00a0maslom a\u00a0cukrom, prid\u00e1me vajcia a\u00a0v\u0161etko spolu vymiesime do hladk\u00e9ho kompaktn\u00e9ho cesta. To zabal\u00edme do potravin\u00e1rskej f\u00f3lie a\u00a0nech\u00e1me ho cez noc odle\u017ea\u0165 v\u00a0chladni\u010dke. Na druh\u00fd de\u0148 cesto rozdel\u00edme na 3 \u010dasti.<\/p>\n

Klasick\u00e9 vykrajovan\u00e9 pern\u00ed\u010dky:<\/strong> Jednu \u010das\u0165 rozva\u013ek\u00e1me na \u013eahko pom\u00fa\u010denom plechu a\u00a0vykrajujeme formi\u010dkami r\u00f4zne tvary. Do stredu ka\u017ed\u00e9ho m\u00f4\u017eeme da\u0165 napr\u00edklad mand\u013eu alebo orie\u0161ok. D\u00e1me ich na plech s\u00a0papierom na pe\u010denie a\u00a0upe\u010dieme vo vopred vyhriatej r\u00fare na 180 \u00b0C. Pe\u010dieme ich maxim\u00e1lne 10 min\u00fat. Hne\u010f po dope\u010den\u00ed ich e\u0161te hor\u00face potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom a\u00a0nech\u00e1me na mrie\u017eke vychladn\u00fa\u0165.<\/p>\n

Pern\u00edkov\u00e9 bochn\u00ed\u010dky:<\/strong> Druh\u00fa \u010das\u0165 cesta vy\u0161\u00fa\u013eame do val\u010deka, ten nakr\u00e1jame asi na centimetrov\u00e9 k\u00fasky a\u00a0z\u00a0ka\u017ed\u00e9ho k\u00faska vyva\u013ek\u00e1me gu\u013eku. Gu\u013eky d\u00e1me na plech vystlan\u00fd papierom na pe\u010denie a\u00a0upe\u010dieme vo vopred vyhriatej r\u00fare na 180 \u00b0C. Pe\u010dieme 10 – 11 min\u00fat. K\u00fdm sa pern\u00edkov\u00e9 bochn\u00ed\u010dky pe\u010d\u00fa, vymie\u0161ame cukrov\u00fa polevu. Do misky preosejeme pr\u00e1\u0161kov\u00fd cukor, prid\u00e1me ly\u017eicu – dve citr\u00f3novej \u0161\u0165avy a varechou riadne vymie\u0161ame. Do nej nam\u00e1\u010dame e\u0161te tepl\u00e9 pern\u00edkov\u00e9 bochn\u00ed\u010dky, pr\u00edpadne ich posypeme cukrov\u00fdmi ozd\u00f4bkami a\u00a0nech\u00e1me na mrie\u017eke \u00faplne zaschn\u00fa\u0165.<\/p>\n

Plnen\u00e9 pern\u00edky:<\/strong> Tretiu \u010das\u0165 cesta vyva\u013ek\u00e1me na \u013eahko pom\u00fa\u010denej doske na tenk\u00fd pl\u00e1t. Ten potom nakr\u00e1jame na tri rovnak\u00e9 pruhy (o \u0161\u00edrke asi 8 cm) a\u00a0upe\u010dieme vo vopred rozohriatej r\u00fare ako prv\u00e9 pern\u00ed\u010dky. Upe\u010den\u00e9 pl\u00e1ty cesta potrieme slivkov\u00fdm lekv\u00e1rom (ktor\u00fd sme zahriali a\u00a0pre vylep\u0161enie chuti do\u0148\u00a0 pridali 3 – 4 PL \u010derven\u00e9ho v\u00edna). Povrch rezu polejeme roztopenou a\u00a0s\u00a0olejom rozmie\u0161anou horkou \u010dokol\u00e1dou a\u00a0nech\u00e1me zaschn\u00fa\u0165. Pod\u00e1vame naporciovan\u00e9 na rezy.<\/p>\n

Viac na: www.vitis.sk<\/a>, www.najnapoje.sk<\/a><\/p>\n

Recepty a foto pripravila foodblogerka Michaela Smolov\u00e1, @michaelasistersbakery<\/a>.<\/em><\/p>\n

 <\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v zimnom dvoj\u010d\u00edsle MIAU (2022)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  \u0160\u0165astn\u00e9 a\u00a0vesel\u00e9 s\u00a0Vitisom   K\u00a0viano\u010dn\u00fdm jedl\u00e1m, \u0161al\u00e1tu, \u0161unke \u010di rybe sa hodia biele v\u00edna s\u00a0kyselinkami. \u010cerven\u00e9 v\u00edna s\u00fa v\u00fdraznej\u0161ie a\u00a0skvele pasuj\u00fa k\u00a0dezertom, ide\u00e1lne k\u00a0\u010dokol\u00e1dov\u00fdm, ovocn\u00fdm \u010di pern\u00edkov\u00fdm. K na\u0161im trom chutn\u00fdm pern\u00ed\u010dkov\u00fdm receptom sa v\u00fdborne hodia tri najob\u013e\u00fabenej\u0161ie slovensk\u00e9 odrody \u010derven\u00e9ho v\u00edna Vitis Gal\u00e9ria: Sv\u00e4tovavrineck\u00e9 s\u00a0v\u00f4\u0148ou sliviek a\u00a0\u010dokol\u00e1dy, slovensk\u00e1 odroda Dunaj s\u00a0pr\u00edjemnou chu\u0165ovou plnos\u0165ou […]<\/p>\n","protected":false},"author":3,"featured_media":10841,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,116],"tags":[],"class_list":["post-10840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-zima-2022"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=10840"}],"version-history":[{"count":4,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10840\/revisions"}],"predecessor-version":[{"id":10845,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/10840\/revisions\/10845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/10841"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=10840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=10840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=10840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}