{"id":12223,"date":"2024-03-10T22:39:31","date_gmt":"2024-03-10T20:39:31","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=12223"},"modified":"2024-03-10T22:39:31","modified_gmt":"2024-03-10T20:39:31","slug":"velka-noc-sa-blizi","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/velka-noc-sa-blizi\/","title":{"rendered":"Ve\u013ek\u00e1 noc sa bl\u00ed\u017ei"},"content":{"rendered":"

 <\/p>\n

Ke\u010f sa na ve\u013ekono\u010dn\u00e9 sviatky stretnete so svojimi bl\u00edzkymi, rodinou \u010di priate\u013emi, va\u0161i hostia ur\u010dite ocenia, ke\u010f im popri (alebo namiesto) \u0165a\u017e\u0161\u00edch sviato\u010dn\u00fdch jedl\u00e1ch typu \u00fadenej \u0161unky naserv\u00edrujete aj nie\u010do \u013eah\u0161ie, s\u00a0n\u00e1dychom nadch\u00e1dzaj\u00facej jari a\u00a0pr\u00eds\u013eubom letnej dovolenky pri mori. \u010co sa sladk\u00fdch dobr\u00f4t t\u00fdka, tam si zgustn\u00fa v\u0161etky ma\u0161krtn\u00e9 jaz\u00fd\u010dky a\u00a0uznajte, jahodov\u00e9 \u0161amrole sa bud\u00fa kr\u00e1sne vyn\u00edma\u0165 aj na fotk\u00e1ch, \u0161up s\u00a0nimi na instagram! K\u00a0dokonalosti ch\u00fdba u\u017e len poh\u00e1rik dobr\u00e9ho v\u00edna – nechajte sa teda in\u0161pirova\u0165 na\u0161\u00edm v\u00fdberom veg\u00e1nskych v\u00edn zo slovensk\u00e9ho vin\u00e1rstva Vitis.<\/em><\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>Slan\u00fd z\u00e1vin s medved\u00edm cesnakom<\/strong><\/p>\n

Potrebujeme:<\/strong> Na cesto:<\/strong> 300 g hladkej m\u00faky, 150 ml mlieka, 1 PL brav\u010dovej masti, 1 vajce, 1\/2 kocky \u010derstv\u00e9ho dro\u017edia (alebo 1\/2 bal\u00ed\u010dka su\u0161en\u00e9ho), 1 \u010cL kry\u0161t\u00e1lov\u00e9ho cukru, 1 – 2 \u010cL soli, mlet\u00e9 \u010dierne korenie. Na plnku:<\/strong> Asi 30 l\u00edstkov medvedieho cesnaku (\u010d\u00edm viac d\u00e1me, t\u00fdm bude plnka zelen\u0161ia a chu\u0165 intenz\u00edvnej\u0161ia), 100 – 150 g bryndze alebo kr\u00e9mov\u00e9ho \u010derstv\u00e9ho syra, 1 – 2 uvaren\u00e9 nastr\u00fahan\u00e9 zemiaky, 1 vajce na potieranie, asi 2 PL sezamov\u00fdch semia\u010dok na posypanie.<\/p>\n

Pr\u00edprava<\/strong>: <\/strong>Do vla\u017en\u00e9ho mlieka rozmie\u0161ame dro\u017edie a cukor. Ak pou\u017e\u00edvame \u010derstv\u00e9 dro\u017edie, chv\u00ed\u013eu po\u010dk\u00e1me, k\u00fdm vz\u00edde kv\u00e1sok; ak su\u0161en\u00e9, m\u00f4\u017eeme rovno pokra\u010dova\u0165. Do m\u00faky prid\u00e1me, mas\u0165, vajce, so\u013e, korenie a napokon aj mlieko s dro\u017ed\u00edm a vymiesime na kompaktn\u00e9 cesto, ktor\u00e9 sa odlepuje od okrajov misy. Cesto na \u013eahko pom\u00fa\u010denej doske e\u0161te ru\u010dne premiesime, vytvarujeme bochn\u00edk, a\u00a0ten prikryt\u00fd f\u00f3liou nech\u00e1me pri izbovej teplote asi hodinu kysn\u00fa\u0165.<\/p>\n

Medzit\u00fdm si priprav\u00edme plnku. Nastr\u00fahame uvaren\u00fd vychladnut\u00fd zemiak, prid\u00e1me ostatn\u00e9 pr\u00edsady a nasekan\u00fd alebo rozmixovan\u00fd medved\u00ed cesnak a dobre premie\u0161ame. Ak s\u00fa v plnke hrudky, m\u00f4\u017eeme ju e\u0161te kr\u00e1tko premixova\u0165 ponorn\u00fdm mix\u00e9rom.<\/p>\n

Ke\u010f sa cesto kysnut\u00edm nadvihne, dla\u0148ami ho na doske roztla\u010d\u00edme na obd\u013a\u017enik ve\u013ek\u00fd asi ako plech. Na povrchu ho potrieme pripravenou plnkou a zavinieme ho. Nech\u00e1me ho na plechu vystlanom papierom na pe\u010denie e\u0161te aspo\u0148 pol hodinu podkysn\u00fa\u0165. Pred pe\u010den\u00edm ho na povrchu nare\u017eeme ostr\u00fdm no\u017eom, potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom, posypeme sezamom a d\u00e1me piec\u0165. Slan\u00fd z\u00e1vin pe\u010dieme na 180 \u00b0C asi pol hodinu do zlato-hneda. Po dope\u010den\u00ed ho nech\u00e1me vychladn\u00fa\u0165, a\u017e potom ho kr\u00e1jame.<\/p>\n

Tip na sn\u00fabenie s\u00a0v\u00ednom: <\/strong>Rulandsk\u00e9 modr\u00e9 je ve\u013emi star\u00e1 odroda hrozna poch\u00e1dzaj\u00faca z Franc\u00fazska. V\u00edno rub\u00ednovej a\u017e tehlovo-\u010dervenej farby z novej kolekcie veg\u00e1nskych v\u00edn Vitis Vegan Rulandsk\u00e9 modr\u00e9 ros\u00e9 m\u00e1 v\u00f4\u0148u pln\u00fa lesn\u00e9ho ovocia a\u00a0chu\u0165, v\u00a0ktorej c\u00edti\u0165 lesn\u00e9 jahody s jemn\u00fdm n\u00e1dychom mal\u00edn.<\/p>\n

\u00a0<\/strong><\/p>\n

\"\"<\/a>Pe\u010den\u00e1 Feta s raj\u010dinami, bagetkou a lahodn\u00fdm v\u00ednom <\/strong><\/p>\n

Potrebujeme:<\/strong> 1 syr Feta, za hrs\u0165 \u010derven\u00fdch a za hrs\u0165 \u017elt\u00fdch mal\u00fdch cherry raj\u010diniek, za hrs\u0165 vla\u0161sk\u00fdch orechov, trochu olivov\u00e9ho oleja, trochu tekut\u00e9ho medu, \u010derstvo mlet\u00e9 \u010dierne korenie, su\u0161en\u00fd alebo \u010derstv\u00fd tymian alebo oregano, bagetky.<\/p>\n

Pr\u00edprava<\/strong>:<\/strong> Syr Feta d\u00e1me na dno oh\u0148ovzdornej misy, obsypeme ho dookola na polovice prekrojen\u00fdmi cherry raj\u010dinkami a nasekan\u00fdmi vla\u0161sk\u00fdmi orechmi. Pof\u0155kame olivov\u00fdm olejom, tekut\u00fdm medom, dochut\u00edme \u010derstvo mlet\u00fdm \u010diernym koren\u00edm a bylinkami a d\u00e1me piec\u0165 do vopred vyhriatej r\u00fary na 200 \u00b0C asi na 15 – 18 min\u00fat.<\/p>\n

K\u00fdm sa syr pe\u010die, bagetky nakr\u00e1jame na asi 1 cm hrub\u00e9 pl\u00e1tky, potrieme ich olivov\u00fdm olejom a d\u00e1me upiec\u0165 na plech vystlan\u00fd papierom na pe\u010denie do r\u00fary na 200 \u00b0C, k\u00fdm sa neza\u010dn\u00fa sfarbova\u0165 do zlatista. Pe\u010den\u00e1 Feta so zeleninou v\u00fdborne chut\u00ed tepl\u00e1, ale aj vychladnut\u00e1.<\/p>\n

Tip na sn\u00fabenie s\u00a0v\u00ednom: <\/strong>Pod\u00e1vame s dobre vychladen\u00fdm bielym v\u00ednom, odpor\u00fa\u010dame jedno z najnov\u0161\u00edch v\u00edn z kolekcie Vitis Vegan, odrody Irsai Oliver. Je to n\u00e1dhern\u00e9 v\u00edno pln\u00e9 svie\u017eosti a chuti. V\u00f4\u0148a m\u00e1 charakter \u013eahk\u00e9ho v\u00e1nku rozkvitnutej l\u00faky mu\u0161k\u00e1tov. Chu\u0165 v\u00edna je ve\u013emi svie\u017ea a \u013eahk\u00e1. Hod\u00ed sa ako pr\u00edjemn\u00e9 osvie\u017eenie a je vhodn\u00e9 nielen pre veg\u00e1nov, ale pre v\u0161etk\u00fdch, ktor\u00ed maj\u00fa radi dobr\u00e9 v\u00edno.<\/p>\n

 <\/p>\n

\"\"<\/a>\u0160amrole s jahodovou penou<\/strong><\/p>\n

Potrebujeme: <\/strong>2 balenia vyva\u013ekan\u00e9ho \u010derstv\u00e9ho l\u00edstkov\u00e9ho cesta, <\/strong>1 vajce na potieranie. Plnka: <\/strong>3 bielky, 210 g kry\u0161t\u00e1lov\u00e9ho cukru, <\/strong>asi 30 g lyofilizovan\u00fdch jah\u00f4d, <\/strong>200 g horkej \u010dokol\u00e1dy na polevu, <\/strong>50 g tuku do polevy, <\/strong>zop\u00e1r lyofilizovan\u00fdch jah\u00f4d na ozdobenie.<\/p>\n

Pr\u00edprava<\/strong>:<\/strong> L\u00edstkov\u00e9 cesto nare\u017eeme na rovnak\u00e9, asi 2 cm hrub\u00e9 p\u00e1sy. Tie omot\u00e1me zo\u0161ikma okolo r\u00farok na \u0161amrolky tak, aby sa aspo\u0148 \u010diasto\u010dne prekr\u00fdvali. Pouklad\u00e1me ich na plech vystlan\u00fd papierom na pe\u010denie a potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom. V\u00a0teplovzdu\u0161nej r\u00fare ich pe\u010dieme na 180 \u00baC asi 15 min\u00fat do zlatohneda. Potom ich nech\u00e1me \u00faplne vychladn\u00fa\u0165. Po vychladnut\u00ed oblejeme rolky roztopenou \u010dokol\u00e1dou dobre rozmie\u0161anou s tukom do polevy. Nech\u00e1me stuhn\u00fa\u0165.<\/p>\n

Na plnku \u0161\u013eah\u00e1me bielky spolu s cukrom nad parou asi 8 min\u00fat na vysok\u00fdch obr\u00e1tkach. Potom prid\u00e1me na prach rozdrven\u00e9 mrazom su\u0161en\u00e9 jahody a e\u0161te asi 2 min\u00faty \u0161\u013eah\u00e1me spolu s bielkami. Pomocou zdobiaceho vrecka napln\u00edme penu do upe\u010den\u00fdch a vychladnut\u00fdch roliek l\u00edstkov\u00e9ho cesta. Povrch \u0161amroliek posypeme natr\u00fasen\u00fdm su\u0161en\u00fdm ovoc\u00edm a m\u00f4\u017eeme pod\u00e1va\u0165.<\/p>\n

Tip na sn\u00fabenie s\u00a0v\u00ednom: <\/strong>Chu\u0165 aj atmosf\u00e9ru Ve\u013ekej noci vylad\u00ed poh\u00e1r lahodn\u00e9ho \u010derven\u00e9ho v\u00edna z unik\u00e1tnej novej kolekcie Vitis Vegan, odrody Zweigeltrebe. P\u00f4vod tejto modrej mu\u0161k\u00e1tovej odrody poch\u00e1dza z Rak\u00faska. Toto n\u00e1dhern\u00e9 \u010derven\u00e9 v\u00edno s v\u00f4\u0148ou vi\u0161n\u00ed m\u00e1 chu\u0165 s n\u00e1dychom \u0161\u00edpkov\u00e9ho lekv\u00e1ru a jemn\u00fdm podt\u00f3nom k\u00e1vy.<\/p>\n

 <\/p>\n

\"\"<\/a>Pi\u0161k\u00f3tov\u00fd kol\u00e1\u010d s plnkou z vaje\u010dn\u00e9ho ko\u0148aku<\/strong><\/p>\n

Potrebujeme:<\/strong> Na korpus:<\/strong> 6 cel\u00fdch vajec, 6 PL kry\u0161t\u00e1lov\u00e9ho cukru, 7 PL polohrubej m\u00faky, 4 PL vody, 1 \u010cL kypriaceho pr\u00e1\u0161ku. Na plnku:<\/strong> 700 ml mlieka, 300 g masla, 150 ml vaje\u010dn\u00e9ho ko\u0148aku, 3 PL kry\u0161t\u00e1lov\u00e9ho cukru, 200 g BeBe keksov alebo podobn\u00fdch su\u0161ienok, 2 Zlat\u00e9 klasy alebo vanilkov\u00e9 pudingy, e\u0161te trochu vaje\u010dn\u00e9ho ko\u0148aku na potieranie korpusu, trochu roztopenej \u010dokol\u00e1dy na ozdobenie. Na doladenie chuti: <\/strong>V\u00edno Vitis Vegan Irsai Oliver.<\/p>\n

Pr\u00edprava: <\/strong>Najprv si priprav\u00edme pi\u0161k\u00f3tov\u00fd z\u00e1klad. Cel\u00e9 vajcia d\u00e1me do misky, prid\u00e1me kry\u0161t\u00e1lov\u00fd cukor a \u0161\u013eah\u00e1me mix\u00e9rom na najvy\u0161\u0161\u00edch ot\u00e1\u010dkach, k\u00fdm nevznikne bled\u00e1 nad\u00fdchan\u00e1 pena. Na t\u00fato penu potom preosejeme polohrub\u00fa m\u00faku spolu s kypriacim pr\u00e1\u0161kom. Pomocou gumenej varechy d\u00f4kladne zapracujeme m\u00faku do vaje\u010dn\u00e9ho z\u00e1kladu. Cesto nalejeme do men\u0161ieho plechu ( (rozmery 25 x 40 cm), ktor\u00fd sme vytreli maslom a vystlali papierom na pe\u010denie. Uhlad\u00edme povrch cesta, potom poklepeme dla\u0148ou zo spodnej strany plechu, aby sme vyklepali von ve\u013ek\u00e9 bubliny vzduchu a pi\u0161k\u00f3tov\u00fd z\u00e1klad d\u00e1me piec\u0165. Pe\u010dieme ho vo vopred vyhriatej r\u00fare na 180 \u00b0C asi 15 – 17 min\u00fat. Potom korpus nech\u00e1me vychladn\u00fa\u0165. K\u00fdm sa cesto pe\u010die, z dvoch balen\u00ed Zlat\u00e9ho klasu, mlieka zmie\u0161an\u00e9ho s vaje\u010dn\u00fdm ko\u0148akom a kry\u0161t\u00e1lov\u00e9ho cukru uvar\u00edme hust\u00fd puding. Prikryjeme ho potravin\u00e1rskou f\u00f3liou a nech\u00e1me \u00faplne vychladn\u00fa\u0165. Medzit\u00fdm si v mise mix\u00e9rom vy\u0161\u013eah\u00e1me zm\u00e4knut\u00e9 maslo do kr\u00e9mova. Ke\u010f vaje\u010dn\u00fd pudingov\u00fd kr\u00e9m vychladne, po ly\u017eiciach ho mix\u00e9rom za\u0161\u013eah\u00e1vame do maslov\u00e9ho kr\u00e9mu. Vychladnut\u00fd korpus potrieme tenkou vrstvou vaje\u010dn\u00e9ho ko\u0148aku, nanesieme na\u0148 pripraven\u00fa plnku a uhlad\u00edme povrch. Na povrch potom nauklad\u00e1me ved\u013ea seba BeBe keks\u00edky a kol\u00e1\u010d d\u00e1me stuhn\u00fa\u0165 do chladu. Potom ho e\u0161te m\u00f4\u017eeme ozdobi\u0165 roztopenou \u010dokol\u00e1dou.<\/p>\n

Tip na sn\u00fabenie s\u00a0v\u00ednom: <\/strong>Ir\u0161ai Oliver, slovensk\u00e9 odrodov\u00e9 veg\u00e1nske v\u00edno z produkcie Vitis Vegan je n\u00e1dhern\u00e9 v\u00edno pln\u00e9 svie\u017eosti a chuti. V\u00f4\u0148a m\u00e1 charakter \u013eahk\u00e9ho v\u00e1nku rozkvitnutej l\u00faky mu\u0161k\u00e1tov. Chu\u0165 v\u00edna je ve\u013emi svie\u017ea a \u013eahk\u00e1. Hod\u00ed sa ako pr\u00edjemn\u00e9 osvie\u017eenie alebo s \u010derstv\u00fdm ovoc\u00edm, v lete s mel\u00f3nom, v zime s anan\u00e1som \u010di mangom.<\/p>\n

 <\/p>\n

Autorka receptov a\u00a0foto foodblogerka Michaela Smolov\u00e1, @michaelasistersbakerysk, www.sistersbakery.sk<\/a><\/p>\n

 <\/p>\n

\"\"<\/a>Veg\u00e1nske v\u00edno Vitis Vegan<\/strong><\/p>\n

Dnes sa s\u00a0pr\u00edvlastkom \u201evegan\u201c stret\u00e1vame ove\u013ea \u010dastej\u0161ie ne\u017e kedyko\u013evek predt\u00fdm. Niet sa \u010domu \u010dudova\u0165. Ekol\u00f3gia, udr\u017eate\u013en\u00fd sp\u00f4sob \u017eivota \u010di zero waste, to s\u00fa t\u00e9my, ktor\u00e9 dnes vyzn\u00e1va \u010doraz viac mlad\u00fdch \u013eud\u00ed a vedom\u00e9 stravovanie – veg\u00e1nstvo k\u00a0nim prirodzene patr\u00ed tie\u017e. Slovensk\u00e9 vin\u00e1rstvo Vitis dr\u017e\u00ed krok s\u00a0mladou gener\u00e1ciou, pre ktor\u00fa vytvorilo samostatn\u00fa kolekciu v\u00edn Vitis Vegan. Pri jej v\u00fdrobe nahradilo \u017eivo\u010d\u00ed\u0161ne pr\u00edsady, ktor\u00e9 sa pou\u017e\u00edvaj\u00fa na \u010d\u00edrenie v\u00edna (\u017eelat\u00edna \u017eivo\u010d\u00ed\u0161neho p\u00f4vodu), rastlinn\u00fdmi alternat\u00edvami. \u013dahk\u00e9 zamatov\u00e9 vegan v\u00edna po\u0161teklia chu\u0165ov\u00e9 poh\u00e1riky ka\u017ed\u00e9ho milovn\u00edka v\u00edn. V\u0161etky odrody v\u00a0tejto kateg\u00f3rii s\u00fa slovensk\u00e9ho p\u00f4vodu a poch\u00e1dzaj\u00fa z\u00a0juhoslovenskej vinohradn\u00edckej oblasti. V\u00a0ponuke je osem such\u00fdch odrodov\u00fdch v\u00edn, z\u00a0toho \u0161tyri biele odrody Dev\u00edn, Irsai Oliver, Veltl\u00ednske zelen\u00e9 a\u00a0Sauvignon, jedno ru\u017eov\u00e9 v\u00edno Rulandsk\u00e9 modr\u00e9 ros\u00e9 a\u00a0tri \u010derven\u00e9 v\u00edna odrody Modr\u00fd Portugal, Frankovka modr\u00e1 a\u00a0Zweigeltrebe.<\/p>\n

 <\/p>\n

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v marcovom \u010d\u00edsle MIAU (2024)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Ke\u010f sa na ve\u013ekono\u010dn\u00e9 sviatky stretnete so svojimi bl\u00edzkymi, rodinou \u010di priate\u013emi, va\u0161i hostia ur\u010dite ocenia, ke\u010f im popri (alebo namiesto) \u0165a\u017e\u0161\u00edch sviato\u010dn\u00fdch jedl\u00e1ch typu \u00fadenej \u0161unky naserv\u00edrujete aj nie\u010do \u013eah\u0161ie, s\u00a0n\u00e1dychom nadch\u00e1dzaj\u00facej jari a\u00a0pr\u00eds\u013eubom letnej dovolenky pri mori. \u010co sa sladk\u00fdch dobr\u00f4t t\u00fdka, tam si zgustn\u00fa v\u0161etky ma\u0161krtn\u00e9 jaz\u00fd\u010dky a\u00a0uznajte, jahodov\u00e9 \u0161amrole sa […]<\/p>\n","protected":false},"author":3,"featured_media":12227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129,9],"tags":[],"class_list":["post-12223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marec-2024","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12223","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=12223"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12223\/revisions"}],"predecessor-version":[{"id":12230,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12223\/revisions\/12230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/12227"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=12223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=12223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=12223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}