{"id":12532,"date":"2024-07-09T08:57:02","date_gmt":"2024-07-09T06:57:02","guid":{"rendered":"https:\/\/www.miaumagazin.sk\/home\/?p=12532"},"modified":"2024-07-09T08:57:02","modified_gmt":"2024-07-09T06:57:02","slug":"letne-inspiracie-od-foodblogerky-misky","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/letne-inspiracie-od-foodblogerky-misky\/","title":{"rendered":"Letn\u00e9 in\u0161pir\u00e1cie od foodblogerky Mi\u0161ky"},"content":{"rendered":"

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In\u0161pirujte sa letn\u00fdmi tipmi od Michaely Smolovej, zn\u00e1mej influencerky a autorky kn\u00edh o pe\u010den\u00ed Takmer zabudnut\u00e9 recepty. <\/em><\/p>\n

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\u201eMilujem leto, jeho v\u00f4ne, chute, slnko a\u00a0teplo. Leto sa sna\u017e\u00edme napl\u00e1nova\u0165 tak, aby sme si skombinovali akt\u00edvnu dovolenku alebo v\u00fdlety s\u00a0oddychom a\u00a0ni\u010dneroben\u00edm. Lebo ve\u010f aj o\u00a0tom s\u00fa pr\u00e1zdniny. S\u00a0de\u0165mi a kamar\u00e1tmi \u010dasto chodievame k\u00a0Dunaju na pl\u00e1\u017e. Rozlo\u017e\u00edme si deku, debatujeme, \u010d\u00edtame si kni\u017eky, ale aj pl\u00e1vame v\u00a0z\u00e1tok\u00e1ch Dunaja. A\u00a0v\u017edy to spoj\u00edme s\u00a0piknikom. Priprav\u00edme si \u013eahk\u00fd osvie\u017euj\u00faci letn\u00fd obed, ja sa postar\u00e1m o\u00a0dezerty a\u00a0spolu si na deke vychutn\u00e1vame v\u0161etko, \u010do sme navarili a napiekli. Aj ke\u010f sa ve\u013ea \u013eud\u00ed v\u00a0lete pe\u010deniu vyh\u00fdba, ja si neviem predstavi\u0165 pr\u00e1zdniny bez kysnut\u00fdch ovocn\u00fdch os\u00fachov alebo \u0165ahanej \u0161tr\u00fadle. Pe\u010diem ich pod\u013ea babkin\u00fdch receptov a\u00a0vyu\u017e\u00edvam v\u0161etko, \u010do sez\u00f3na d\u00e1. Piknikujeme v\u0161ak aj doma na dvore, deti maj\u00fa ve\u013emi radi, ke\u010f vybo\u010d\u00edme z\u00a0klasick\u00fdch zvykov a\u00a0namiesto jedenia za stolom si sadneme na deku do tr\u00e1vy pod stromy a\u00a0tam obedujeme alebo ra\u0148ajkujeme. M\u00e1m tak\u00fd pocit, \u017ee n\u00e1m to v\u0161etk\u00fdm pom\u00e1ha trochu spomali\u0165 a\u00a0vychutna\u0165 si\u00a0 mal\u00e9 pekn\u00e9 detaily ka\u017ed\u00e9ho letn\u00e9ho d\u0148a.\u201c<\/p>\n

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

\"\"<\/a>\u010cu\u010doriedkov\u00e9 galetky\u00a0 <\/strong><\/p>\n

Potrebujeme: Na cesto: <\/strong>200 g hladkej m\u00faky, 120 g na kocky nakr\u00e1jan\u00e9ho masla, 60 ml \u013eadovej vody, 50 g trstinov\u00e9ho cukru, \u0161tipku soli. Na plnku frangipane: <\/strong>100 mlet\u00fdch mandl\u00ed, 50 g m\u00e4kk\u00e9ho masla, 50 g trstinov\u00e9ho cukru, 1 vajce, cca 200 g ovocia (my sme pou\u017eili \u010du\u010doriedky, ale hodia sa aj broskyne, \u010dere\u0161ne a pod.) Na potieranie a ozdobenie: <\/strong>1 vajce, asi 50 g mand\u013eov\u00fdch lupienkov, pr\u00e1\u0161kov\u00fd cukor na posypanie.<\/p>\n

Pr\u00edprava: <\/strong>Cesto na galetky si priprav\u00edme vopred, aby malo \u010das odd\u00fdchnu\u0165 si v chlade. M\u00faku s cukrom premie\u013eame, prid\u00e1me na kocky nakr\u00e1jan\u00e9 maslo a prstami sprac\u00favame do mrveni\u010dky. Potom prid\u00e1me \u013eadov\u00fa vodu a r\u00fdchlo zamiesime do cesta, ktor\u00e9 nemus\u00ed by\u0165 hladk\u00e9, m\u00f4\u017ee obsahova\u0165 hrudky masla. Cesto zabal\u00edme do f\u00f3lie a d\u00e1me ho minim\u00e1lne na hodinu do chladni\u010dky.<\/p>\n

Na frangipane plnku roz\u0161\u013eah\u00e1me zm\u00e4knut\u00e9 maslo s cukrom, potom prid\u00e1me vajce, rozmie\u0161ame a napokon prisypeme mlet\u00e9 mandle. Premie\u0161ame, k\u00fdm n\u00e1m nevznikne hustej\u0161\u00ed kr\u00e9m. Odlo\u017e\u00edme ho zatia\u013e bokom. Z odpo\u010dinut\u00e9ho cesta potom vyva\u013ek\u00e1me tenk\u00fd (asi 3 – 4 mm) pl\u00e1t. Okr\u00fahlou formi\u010dkou s priemerom 10 cm vykroj\u00edme kruhy – n\u00e1m ich vy\u0161lo osem. Do stredu kruhov nanesieme asi ly\u017eicu mand\u013eov\u00e9ho kr\u00e9mu frangipane a z\u013eahka ho rozotrieme, nie v\u0161ak po celom povrchu. Asi 1 – 1,5 cm nech\u00e1me po obvode kruhov vo\u013en\u00e9. Na mand\u013eov\u00fa plnku nauklad\u00e1me \u010du\u010doriedky a okraje cesta potom zahneme smerom dovn\u00fatra kruhu a vytvor\u00edme tak vyv\u00fd\u0161en\u00fd ozdobn\u00fd okraj. Cesto potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom, nalep\u00edme na\u0148 mand\u013eov\u00e9 lupienky a kol\u00e1\u010diky pouklad\u00e1me na plech vystlan\u00fd papierom na pe\u010denie. Galetky pe\u010dieme vo vopred vyhriatej r\u00fare na 180 \u00b0C asi 25 – 30 min\u00fat do zlatista. Pod\u00e1vame posypan\u00e9 pr\u00e1\u0161kov\u00fdm cukrom.<\/p>\n

N\u00e1\u0161 tip:<\/strong> V\u00a0lete m\u00f4\u017eeme v\u00fdsledok doladi\u0165 a\u00a0vychutna\u0165 si ho aj s\u00a0lahodn\u00fdm \u013eahu\u010dk\u00fdm v\u00ednom Vitis Gal\u00e9ria Frizzante Frankovka modr\u00e1 ros\u00e9<\/strong>, ktor\u00e9 v\u00fdborne chut\u00ed aj s\u00a0\u013eadom.\u00a0Pokojne ho m\u00f4\u017eete \u201ezajeda\u0165\u201c galetkami alebo \u010du\u010doriedkami, ak ste ich v\u0161etky nespotrebovali v\u00a0recepte. Toto jemn\u00e9 osvie\u017euj\u00face perliv\u00e9 v\u00edno vyzdvihuje pr\u00edjemn\u00fa ovocnos\u0165 ako v chuti, tak aj v bukete tejto mimoriadne ob\u013e\u00fabenej odrody.<\/p>\n

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

\"\"<\/a>Feta v l\u00edstkovom ceste<\/strong><\/p>\n

Potrebujeme: <\/strong>2 balenia gr\u00e9ckeho syra Feta, 2 balenia vyva\u013ekan\u00e9ho l\u00edstkov\u00e9ho cesta, 1 vajce, sezamov\u00e9 semia\u010dka. Na \u0161al\u00e1t: <\/strong>\u0161al\u00e1tov\u00fa zmes alebo r\u00f4zne druhy \u0161al\u00e1tov, 3 PL olivov\u00e9ho oleja, 1 PL balzamikov\u00e9ho octu, 1 \u010cL trstinov\u00e9ho cukru, 1 \u010cL dijonskej hor\u010dice, so\u013e a mlet\u00e9 \u010dierne korenie na dochutenie.<\/p>\n

Pr\u00edprava: <\/strong>Syr Feta nakr\u00e1jame na hrub\u0161ie p\u00e1siky (z jedn\u00e9ho balenia vy\u0161lo asi 8 ks). L\u00edstkov\u00e9 cesto rozvinieme a nakr\u00e1jame ho na p\u00e1siky hrub\u00e9 asi 2 cm. Ka\u017ed\u00fd k\u00fasok syra zabal\u00edme do l\u00edstkov\u00e9ho cesta (cesto okolo syru Feta obto\u010d\u00edme tak, aby sa na malom k\u00fasku prekr\u00fdvalo a syr sa v ceste \u00faplne stratil). K\u00fasky obalen\u00e9ho syra pouklad\u00e1me na plech vystlan\u00fd papierom na pe\u010denie. Potrieme ich roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom a posypeme sezamov\u00fdmi semia\u010dkami. D\u00e1me do rozohriatej r\u00fary na 200 \u00b0C a pe\u010dieme asi 20 min\u00fat do zlatohneda. K\u00fdm sa syr pe\u010die, priprav\u00edme si \u0161al\u00e1t. R\u00f4zne druhy \u0161al\u00e1tu natrh\u00e1me na drobn\u00e9 k\u00fasky a zalejeme z\u00e1lievkou. T\u00fa si priprav\u00edme tak, \u017ee v miske zmie\u0161ame olej, ocot, cukor a hor\u010dicu, prid\u00e1me asi pol deci vody a v\u0161etko premie\u0161ame. \u0160al\u00e1t s dresingom riadne premie\u0161ame a napokon ho m\u00f4\u017eeme dochuti\u0165 so\u013eou a mlet\u00fdm \u010diernym koren\u00edm.<\/p>\n

N\u00e1\u0161 tip:\u00a0<\/strong>Syr si p\u00fdta v\u00edno, dokonca aj vtedy, ke\u010f je umne zapracovan\u00fd v\u00a0pe\u010denom dezerte. Recept teda dopl\u0148te lahodn\u00fdm bielym perliv\u00fdm v\u00ednom Vitis Gal\u00e9ria Frizzante M\u00fcller Thurgau<\/strong>, ktor\u00e9 sa v\u00a0lete serv\u00edruje na osvie\u017eenie priamo s\u00a0\u013eadom. Mu\u0161k\u00e1tovo-ovocn\u00fa \u0161k\u00e1lu intenz\u00edvnych v\u00f4n\u00ed akcentuj\u00fa osvie\u017euj\u00face bublinky.<\/p>\n

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

Slovensk\u00e9 v\u00edna Vitis n\u00e1jdete na e-shope www.najnapoje.sk<\/a><\/p>\n

 <\/p>\n

Michaela Smolov\u00e1<\/p>\n

foto Michaela Smolov\u00e1<\/p>\n

 <\/p>\n

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

  In\u0161pirujte sa letn\u00fdmi tipmi od Michaely Smolovej, zn\u00e1mej influencerky a autorky kn\u00edh o pe\u010den\u00ed Takmer zabudnut\u00e9 recepty.   \u201eMilujem leto, jeho v\u00f4ne, chute, slnko a\u00a0teplo. Leto sa sna\u017e\u00edme napl\u00e1nova\u0165 tak, aby sme si skombinovali akt\u00edvnu dovolenku alebo v\u00fdlety s\u00a0oddychom a\u00a0ni\u010dneroben\u00edm. Lebo ve\u010f aj o\u00a0tom s\u00fa pr\u00e1zdniny. S\u00a0de\u0165mi a kamar\u00e1tmi \u010dasto chodievame k\u00a0Dunaju na pl\u00e1\u017e. […]<\/p>\n","protected":false},"author":3,"featured_media":12533,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136,9],"tags":[],"class_list":["post-12532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leto-2024","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12532","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=12532"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12532\/revisions"}],"predecessor-version":[{"id":12536,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/12532\/revisions\/12536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/12533"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=12532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=12532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=12532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}