{"id":2971,"date":"2016-06-22T11:05:31","date_gmt":"2016-06-22T09:05:31","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=2971"},"modified":"2016-06-22T11:05:31","modified_gmt":"2016-06-22T09:05:31","slug":"cely-svet-je-gulaty","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/cely-svet-je-gulaty\/","title":{"rendered":"Cel\u00fd svet je gu\u013eat\u00fd"},"content":{"rendered":"

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Predstavte si \u010derstv\u00e9 m\u00e4sko, ktor\u00e9 najsk\u00f4r d\u00f4kladne pomeliete, potom ochut\u00edte koreninami, vo\u0148avou bylinkou a\u00a0so\u013eou, potom mu v\u00a0dlaniach d\u00e1te tak trochu geometrick\u00fd tvar a\u00a0ako gu\u013eku ho priprav\u00edte v\u00a0podobe napr\u00edklad takej… Stop! Ak v\u00e1m napadla iba tradi\u010dn\u00e1 plnen\u00e1 paprika, tak my to teraz zmen\u00edme.<\/em><\/p>\n

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L\u00e1ska k\u00a0nim je univerz\u00e1lna a celosvetov\u00e1! M\u00e4sov\u00e9 gu\u013eky, aj napriek ich siln\u00e9mu spojeniu predov\u0161etk\u00fdm s\u00a0talianskou kuchy\u0148ou, raj\u010dinovou om\u00e1\u010dkou (a\u00a0\u0161pagetami, ale \u010di je tento \u201etrojboj\u201c skuto\u010dne talianskym receptom, ozrejm\u00edme nesk\u00f4r), sa te\u0161ia mnohorak\u00fdm chutn\u00fdm verzi\u00e1m. Dalo by sa poveda\u0165 – ko\u013eko kraj\u00edn, to\u013eko receptov na m\u00e4sov\u00e9 gu\u013eky. A\u00a0ich vychutn\u00e1vame na tanieri s\u00a0cestovinou, v\u00a0sendvi\u010di, ponoren\u00e9 do om\u00e1\u010dky alebo zape\u010den\u00e9 so zeleninou, m\u00e4so v\u00a0tvare guliek, gu\u013e\u00f4\u010dok a\u00a0g\u00fa\u013e n\u00e1s sklame iba m\u00e1lokedy.<\/p>\n

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Gu\u013eka na celej zemeguli<\/strong><\/p>\n

No dobre, vrav\u00edte si, ale kde s\u00fa m\u00e4sov\u00e9 gu\u013eky najlep\u0161ie? Ktor\u00fd recept by vyhral majstrovstv\u00e1 sveta v\u00a0g\u00fa\u013ean\u00ed m\u00e4sa a\u00a0ktor\u00fa krajinu by mohli vyhl\u00e1si\u0165 za najschopnej\u0161iu v\u00a0pr\u00edprave perfektnej m\u00e4sovej gu\u013eky? Hne\u010f na za\u010diatku mus\u00edme poveda\u0165, \u017ee t\u00e1to s\u00fa\u0165a\u017e by pravdepodobne nikdy nespoznala svojho v\u00ed\u0165aza. Jeden n\u00e1rod toti\u017e holduje karbon\u00e1tkam v\u00a0hustej pikantnej paradajkovej om\u00e1\u010dke s\u00a0oreganom a\u00a0bazalkou, in\u00fd zasa miluje m\u00e4sov\u00e9 gu\u013eky v\u00a0tmavej om\u00e1\u010dke s\u00a0\u010derven\u00fdm v\u00ednom a\u00a0\u0161tipkou korenia. Puristi bojuj\u00fa iba za jeden druh m\u00e4sa v\u00a0m\u00e4sov\u00fdch gu\u013ek\u00e1ch, zatia\u013e \u010do druh\u00e1 strana trv\u00e1 na trojboji hov\u00e4dzie, brav\u010dov\u00e9 a\u00a0te\u013eacie v\u00a0rovnomernom pomere. Niekto ich r\u00e1d vypr\u00e1\u017ean\u00e9, in\u00fd pe\u010den\u00e9, vo\u013eakde ich pripravuj\u00fa na pare alebo varia v\u00a0polievke. Tamt\u00ed do mlet\u00e9ho m\u00e4sa prid\u00e1vaj\u00fa str\u00fahanku, hent\u00ed vajce, skoro v\u0161etci e\u0161te gu\u013eky ozvl\u00e1\u0161t\u0148uj\u00fa vlastnou ingredienciou a\u00a0pritom ka\u017ed\u00fd n\u00e1rod je presved\u010den\u00fd, \u017ee tie ich karbon\u00e1tky, k\u00f6ttbullar, tsukune, chiftele, pulpety, frikadeller, skilpadijes, klopse alebo albondigas s\u00fa tie najlep\u0161ie na celom \u0161\u00edrom gu\u013eatom svete!<\/p>\n

Zdr\u017eme sa na za\u010diatku na\u0161ej cesty okolo sveta najsk\u00f4r v\u00a0Eur\u00f3pe, preto\u017ee tak\u00ed Holan\u010fania za\u0161li, pokia\u013e ide o\u00a0m\u00e4sov\u00e9 gu\u013eky, asi naj\u010falej (nech Taliani prep\u00e1\u010dia, k\u00a0nim sa e\u0161te vr\u00e1time). Najzn\u00e1mej\u0161\u00ed snack v\u00a0Holandsku predstavuj\u00fa sma\u017een\u00e9 alebo fritovan\u00e9 m\u00e4sov\u00e9 gu\u013eky \u201ebitterballen\u201c, prstami nam\u00e1\u010dan\u00e9 do syrovej alebo hor\u010di\u010dnej om\u00e1\u010dky. No a \u201egehaktballen\u201c, ako volaj\u00fa ich ove\u013ea v\u00e4\u010d\u0161ie \u201esestry\u201c, patria k\u00a0najviac konzumovan\u00fdm jedl\u00e1m v\u00a0krajine. Ka\u017ed\u00fa stredu v\u00a0t\u00fd\u017edni v\u00a0Holandsku vy\u010dlenili za \u201ede\u0148 mlet\u00e9ho m\u00e4sa\u201c a\u00a0hoci \u0161lo p\u00f4vodne o\u00a0marketingov\u00fd \u0165ah na zv\u00fd\u0161enie predaja m\u00e4sa v\u00a0obdob\u00ed 50. a\u00a060. rokov, tento n\u00e1rodn\u00fd gurm\u00e1nsky zvyk sa zachovali doteraz. Ak by ste nakukli do holandsk\u00fdch kuch\u00fd\u0148 v\u00a0stredu podve\u010der, na\u0161li by ste \u010dlenov rodiny, vr\u00e1tane mal\u00fdch det\u00ed, stojacich na stol\u010dekoch pri kuchynsk\u00fdch link\u00e1ch, ako si babr\u00fa ruky s half-om-half gehakt (pol hov\u00e4dzie a\u00a0pol brav\u010dov\u00e9) <\/em>mlet\u00fdm m\u00e4som a\u00a0pripravuj\u00fa ho na niektor\u00fd z\u00a0overen\u00fdch sp\u00f4sobov. Woensdag Gehaktdag!<\/em><\/p>\n

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\"menu3\"<\/a><\/p>\n

Holandsk\u00e9 \u201egehaktballen\u201c<\/strong><\/em><\/p>\n

Potrebujeme<\/strong><\/em>: 500g mlet\u00e9ho m\u00e4sa (pol brav\u010dov\u00e9 a\u00a0pol hov\u00e4dzie), 2 \u0161alotky alebo jedna mal\u00e1 cibu\u013ea, 1 roz\u0161\u013eahan\u00e9 vajce, \u00bd ly\u017ei\u010dky mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ku, \u00bd ly\u017ei\u010dky soli, \u00bd ly\u017ei\u010dky mlet\u00e9ho \u010dierneho korenia, 2 PL hor\u010dice, 2 pl\u00e1tky bieleho chleba, 100 ml mlieka, 2 PL m\u00faky, 50 g masla a\u00a0100 ml hov\u00e4dzieho v\u00fdvaru.<\/em><\/p>\n

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Postup:<\/strong><\/em> \u0160alotku alebo cibu\u013eu pokr\u00e1jame na jemno, v\u00a0miske ju rukami zmie\u0161ame s\u00a0mlet\u00fdm m\u00e4som, vaj\u00ed\u010dkom, prid\u00e1me mu\u0161k\u00e1tov\u00fd orie\u0161ok, so\u013e, korenie a\u00a0hor\u010dicu a\u00a0mie\u0161ame dovtedy, k\u00fdm sa v\u0161etky ingrediencie nespoja (prida\u0165 m\u00f4\u017eeme aj ob\u013e\u00faben\u00e9 \u010derstv\u00e9 bylinky). Krajce chleba nakr\u00e1jame na men\u0161ie kocky, namo\u010d\u00edme ich v\u00a0mlieku a\u00a0prid\u00e1me k\u00a0m\u00e4sovej zmesi (zvy\u0161ok mlieka vylejeme). Zmes rozdel\u00edme na \u0161tyri rovnak\u00e9 \u010dasti. Ka\u017ed\u00fa na doske posypanej m\u00fakou vytvarujeme do gu\u013eky a\u00a0d\u00e1me bokom. Na panvici rozpust\u00edme oby\u010dajn\u00e9 maslo a \u201egehaktballen\u201c zo v\u0161etk\u00fdch str\u00e1n ope\u010dieme. Zn\u00ed\u017eime teplotu, panvicu prikryjeme pokrievkou a\u00a0dus\u00edme cca 20 min\u00fat Potom gu\u013eky oto\u010d\u00edme a\u00a0dus\u00edme \u010fal\u0161\u00edch 10 min\u00fat. Podlejeme ich pol poh\u00e1rom vody a\u00a0e\u0161te 20 min\u00fat pod pokrievkou podus\u00edme. M\u00e4sov\u00e9 gu\u013eky vyberieme, do panvice nalejeme hov\u00e4dz\u00ed v\u00fdvar a\u00a0za st\u00e1leho mie\u0161ania, aby sa zo dna panvice uvo\u013enili v\u0161etky k\u00fasky m\u00e4sa, ho nech\u00e1me prejs\u0165 varom. Pod\u013ea potreby dosol\u00edme alebo dokoren\u00edme a\u00a0pr\u00edpadne zahust\u00edme om\u00e1\u010dku m\u00fakou alebo kukuri\u010dn\u00fdm \u0161krobom. M\u00e4sov\u00e9 gu\u013eky v\u00a0om\u00e1\u010dke pod\u00e1vame spolu s\u00a0dusen\u00fdm hr\u00e1\u0161kom a\u00a0zemiakmi. <\/em><\/p>\n

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\u0160tyri \u0161\u0165astn\u00e9 lopti\u010dky<\/strong><\/p>\n

Z\u00a0Eur\u00f3py sa presu\u0148me trochu v\u00fdchodnej\u0161ie, preto\u017ee nav\u0161t\u00edvi\u0165 napr\u00edklad Indiu a\u00a0neochutna\u0165 (ako inak, prstami, v\u00e1\u017een\u00ed, preto\u017ee India je perfektn\u00e1 krajina, pokia\u013e ob\u013eubujete tzv. fingerfood) gu\u013eatu\u010dk\u00e9 hov\u00e4dzie karbon\u00e1tky, pod\u00e1van\u00e9 s\u00a0\u010datn\u00ed,, by bol hriech. V\u00a0indick\u00fdch m\u00e4sov\u00fdch gu\u013ek\u00e1ch ur\u010dite nesmie ch\u00fdba\u0165 koriander, kar\u00ed, kajensk\u00e9 korenie alebo garam masala. A\u00a0ke\u010f tam u\u017e budete, ur\u010dite si nechajte naserv\u00edrova\u0165 pikantn\u00e9 jah\u0148acie gu\u013eky so syrom paneer (typick\u00fd indick\u00fd syr z\u00a0plnotu\u010dn\u00e9ho kravsk\u00e9ho mlieka), ku ktor\u00fdm sa v\u00fdborne hod\u00ed \u0161al\u00e1t, mangov\u00e9 \u010datn\u00ed alebo ry\u017ea.<\/p>\n

E\u0161te v\u00fdchodnej\u0161ie si m\u00f4\u017eeme\u00a0spravi\u0165 zast\u00e1vku v\u00a0Japonsku, kde m\u00e4sov\u00e9 gu\u013eky naz\u00fdvaj\u00fa \u201etsukune\u201c. Ide naj\u010dastej\u0161ie o\u00a0gu\u013eky z\u00a0mlet\u00e9ho kuracieho m\u00e4sa (ale nosom neohrn\u00fa ani nad hov\u00e4dz\u00edm, brav\u010dov\u00fdm \u010di rybac\u00edm), napichnut\u00e9 na bambusovej pali\u010dke alebo \u0161pajli a grilovan\u00e9 na drevenom uhl\u00ed. M\u00e4sko sa po\u010das pr\u00edpravy sol\u00ed a\u00a0polieva sladkou s\u00f3jovou om\u00e1\u010dkou. M\u00e4sov\u00e9 gu\u013eky z\u00a0rybacieho m\u00e4sa by ste na\u0161li aj v\u00a0tradi\u010dnej polievke \u201etsumire-jiru\u201c a\u00a0gu\u013eky z\u00a0m\u00e4sa spolu s\u00a0varen\u00fdm vaj\u00ed\u010dkom h\u00e1d\u017eu Japonci aj do ak\u00e9hosi japonsk\u00e9ho gul\u00e1\u0161u, nazvan\u00e9ho \u201eoden\u201c.<\/p>\n

Trochu dlh\u0161ie sa zastavme v\u00a0\u010c\u00edne, v\u00a0krajine, kde sa v\u00e1m po\u013eahky m\u00f4\u017ee sta\u0165, \u017ee si objedn\u00e1te m\u00e4sov\u00e9 gu\u013eky a\u00a0dom\u00e1ci v\u00e1m na tanieri prines\u00fa levie hlavy. Lion\u00b4s head, alebo Yang Zhou Shizitou, <\/em>ako miestni vo v\u00fdchodnej \u010dasti krajiny nazvali svoju \u0161pecialitu, je vlastne polievka, ktor\u00fa zvykn\u00fa pripravova\u0165 \u201enabielo\u201c alebo \u201ena\u010derveno\u201c – so s\u00f3jovou om\u00e1\u010dkou. Uprostred nej pl\u00e1va zelenina a\u00a0gu\u013eky z mlet\u00e9ho m\u00e4sa, ktor\u00e9 m\u00f4\u017eu ma\u0165 v\u00a0priemere aj 10 cm. N\u00e1zov polievky je odvoden\u00fd od tvaru m\u00e4sov\u00fdch guliek, ktor\u00e9 maj\u00fa pripom\u00edna\u0165 tvar hlavy ob\u00e1van\u00e9ho pred\u00e1tora. Severnej\u0161ie sa polievka serv\u00edruje v\u00a0mierne pozmenenej podobe a\u00a0 jej n\u00e1zov \u201e\u0161tyri \u0161\u0165astn\u00e9 gu\u013e\u00f4\u010dky\u201c napoved\u00e1, \u017ee na tanier sa ved\u013ea seba pomestia \u0161tyri men\u0161ie, \u00fah\u013eadnej\u0161ie m\u00e4sov\u00e9 gu\u013eky.<\/p>\n

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\"menu1\"<\/a>\u010c\u00ednska \u201elevia hlava\u201c<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 v\u00e4\u010d\u0161iu \u010d\u00ednsku kapustu, 500 g brav\u010dov\u00e9ho mlet\u00e9ho m\u00e4sa, 3 cm dlh\u00e9 k\u00fasky postr\u00fahan\u00e9ho z\u00e1zvoru, 1 cibu\u013eu nakr\u00e1jan\u00e1 celkom najemno, 1 vajce, 1 ly\u017ei\u010dku soli, 1 ly\u017ei\u010dku mlet\u00e9ho \u010dierneho korenia, 3 PL s\u00f3jovej om\u00e1\u010dky, 1 ly\u017ei\u010dku sezamov\u00e9ho oleja, 1 ly\u017ei\u010dku kukuri\u010dn\u00e9ho \u0161krobu, plechovku vodn\u00fdch ga\u0161tanov (dostanete k\u00fapi\u0165 v\u00a0predajni exotick\u00fdch potrav\u00edn) nasekan\u00fdch na jemno, \u010d\u00ednske ni\u0165ov\u00e9 rezance, olej na vypr\u00e1\u017eanie, \u0161\u00e1lku kuracieho v\u00fdvaru, \u0161\u00e1lku vody.<\/p>\n

Postup:<\/strong> M\u00e4so, z\u00e1zvor, cibu\u013eu, vajce, so\u013e, korenie, sezamov\u00fd olej, kukuri\u010dn\u00fd \u0161krob a\u00a0\u010das\u0165 vodn\u00fdch ga\u0161tanov vymie\u0161ame v\u00a0miske na kompaktn\u00fa hmotu. Nech\u00e1me asi hodinu odpo\u010d\u00edva\u0165 v\u00a0chladni\u010dke a\u00a0potom z\u00a0nich tvarujeme v\u00e4\u010d\u0161ie gu\u013eky, ktor\u00e9 vysm\u00e1\u017eame zo v\u0161etk\u00fdch str\u00e1n v\u00a0hrnci na rozp\u00e1lenom oleji. Gu\u013eky vyberieme a\u00a0do hrnca hod\u00edme asi tretinu kapustn\u00fdch listov (zbaven\u00fdch hl\u00fabov), nakr\u00e1jan\u00fdch na men\u0161ie k\u00fasky. Osma\u017e\u00edme, prilejeme s\u00f3jov\u00fa om\u00e1\u010dku, vlo\u017e\u00edme sp\u00e4\u0165 aj m\u00e4sov\u00e9 gu\u013eky a\u00a0prid\u00e1me k\u00a0nim v\u00e4\u010d\u0161ie \u010dasti \u010d\u00ednskej kapusty. Prilejeme v\u00fdvar a\u00a0vodu tak, aby boli gu\u013eky akur\u00e1t pokryt\u00e9 tekutinou. Pod pokrievkou pomaly dus\u00edme 3 hodiny, ob\u010das prilejeme vodu alebo v\u00fdvar. Ku koncu varenia namo\u010d\u00edme do hor\u00facej vody ni\u0165ov\u00e9 rezance a\u00a0pred pod\u00e1van\u00edm ich prid\u00e1me do polievky. Polievku po odstaven\u00ed z\u00a0plame\u0148a e\u0161te dochut\u00edme \u010derstvo nasekanou jarnou cibu\u013ekou.<\/p>\n

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Pokrm du\u0161e<\/strong><\/p>\n

Lietadlom prelet\u00edme pol sveta a\u00a0bezpe\u010dne zosadneme na americkom kontinente. Presnej\u0161ie v\u00a0Mexiku, kde chute, v\u00f4ne a\u00a0farby na tanieri dom\u00e1cich lie\u010dia, dokonca svoju zn\u00e1mu polievku s\u00a0m\u00e4sov\u00fdmi gu\u013ekami \u201esopa de albondigas\u201c pova\u017euj\u00fa za najlep\u0161\u00ed liek na ubolen\u00fa du\u0161u. Do polievky sa prid\u00e1vaj\u00fa k\u013e\u00fa\u010dov\u00e9 ingrediencie pod\u013ea preferenci\u00ed, ale k najviac pou\u017e\u00edvan\u00fdm patr\u00ed \u010dierna fazu\u013ea, kukurica, koriander, cesnak, cibu\u013ea, mrkva, kapusta, zeler, papri\u010dky jalape\u00f1os, paradajky, bylinky a\u00a0kurac\u00ed v\u00fdvar. Mal\u00e9 m\u00e4sov\u00e9 gu\u013eky, vopred osma\u017een\u00e9 na oleji, sa do polievky prid\u00e1vaj\u00fa tesne pred jej pod\u00e1van\u00edm. M\u00e4sov\u00fdm gu\u013ek\u00e1m n\u00e1zov \u201ealbondigas\u201c dal \u0161panielsky jazyk a\u00a0ich cesta do mexickej kuchyne viedla z\u00a0Eur\u00f3py (\u0160panieli preferuj\u00fa v\u00a0m\u00e4sov\u00fdch gu\u013ek\u00e1ch hov\u00e4dzinu v\u00a0kombin\u00e1cii s\u00a0kuracinou a\u00a0\u0161unkou). No nezapr\u00fa v\u00a0sebe ani vplyv bl\u00edzkov\u00fdchodnej kuchyne, preto\u017ee mnoh\u00e9 origin\u00e1lne recepty na albondigas obsahuj\u00fa ingrediencie ako jah\u0148acinu, ry\u017eu \u010di m\u00e4tu. Mexi\u010dania v\u0161ak najrad\u0161ej \u201e\u0165apkaj\u00fa\u201c svoje albondigas z\u00a0mor\u010daciny, kuraciny, hov\u00e4dzieho a\u00a0choriza.<\/p>\n

Aj mexick\u00e1 hist\u00f3ria dokazuje, \u017ee najlep\u0161ie kusy m\u00e4sa v\u00a0kuchyni boli predov\u0161etk\u00fdm v\u00fdsadou bohat\u00fdch. Kreat\u00edvne recepty (medzi nimi aj recepty na m\u00e4sov\u00e9 gu\u013eky) v\u0161ak dopomohli, aby sa najedla aj chudoba a\u00a0aby ni\u010d neostalo nazmar. Medzit\u00fdm sa m\u00e4sov\u00e9 gu\u013eky stali popul\u00e1rne na celom svete, a\u00a0to nielen pre chu\u0165, ale aj mnohorak\u00e9 mo\u017enosti pr\u00edpravy. V\u00a0Mexiku okrem albondigas v\u00a0polievke pripravuj\u00fa aj in\u00e9 tradi\u010dn\u00e9 recepty a\u00a0hoci niektor\u00e9 mo\u017eno trochu prekvapia pr\u00e1cnos\u0165ou, za n\u00e1mahu ur\u010dite stoja!<\/p>\n

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Mexick\u00fd gul\u00e1\u0161 s\u00a0\u201ealbondigas\u201c a fazu\u013eou <\/strong><\/p>\n

Potrebujeme:<\/strong> 350 g chud\u00e9ho mlet\u00e9ho brav\u010dov\u00e9ho m\u00e4sa, 2 ly\u017ei\u010dky olivov\u00e9ho oleja, 1 ve\u013ek\u00fa \u010derven\u00fa cibu\u013eu, 2 papriky akejko\u013evek farby nakr\u00e1jan\u00e9 na kocky alebo pr\u00fa\u017eky, 3 str\u00fa\u010diky drven\u00e9ho cesnaku, 1 PL sladkej \u00fadenej papriky, 2 plechovky kr\u00e1jan\u00fdch paradajok, 400 g ve\u013ekej maslovej fazule z\u00a0konzervy, 2 ly\u017ei\u010dky hned\u00e9ho cukru, hrs\u0165 sekanej petr\u017elenovej v\u0148ate, \u010derstv\u00e9 pe\u010divo.<\/p>\n

Postup:<\/strong> Premie\u0161ame mlet\u00e9 m\u00e4so rukami a\u00a0potom z\u00a0neho tvarujeme men\u0161ie gu\u013eky. Vo ve\u013ekej panvici rozohrejeme olej, prid\u00e1me gu\u013eky a\u00a0vysm\u00e1\u017eame ich z\u00a0ka\u017edej strany do zlatista. Presunieme ich na jednu stranu panvice a\u00a0do v\u00fdpeku prid\u00e1me cibu\u013eu a\u00a0papriku. Zeleninu za st\u00e1leho mie\u0161ania dus\u00edme asi 5 min\u00fat, potom prid\u00e1me cesnak a\u00a0sladk\u00fa papriku. Po min\u00fate vlo\u017e\u00edme do panvice paradajky aj so \u0161\u0165avou. V\u0161etko spolu opatrne premie\u0161ame a\u00a0var\u00edme pod pokrievkou cca 10 min\u00fat. Odokryjeme, prid\u00e1me fazule, cukor a\u00a0ak treba, dochut\u00edme \u010diernym koren\u00edm, dus\u00edme \u010fal\u0161\u00edch 10 min\u00fat a\u00a0celkom na z\u00e1ver posypeme gul\u00e1\u0161 petr\u017elenovou v\u0148a\u0165ou. Pod\u00e1vame s\u00a0chrumkav\u00fdm pe\u010divom alebo chlebom. Gul\u00e1\u0161 sa m\u00f4\u017ee odlo\u017ei\u0165 aj na nesk\u00f4r, v\u00fdborne chut\u00ed aj prihrievan\u00fd.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

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Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtate v j\u00fanovom \u010d\u00edsle MIAU (2016)<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Predstavte si \u010derstv\u00e9 m\u00e4sko, ktor\u00e9 najsk\u00f4r d\u00f4kladne pomeliete, potom ochut\u00edte koreninami, vo\u0148avou bylinkou a\u00a0so\u013eou, potom mu v\u00a0dlaniach d\u00e1te tak trochu geometrick\u00fd tvar a\u00a0ako gu\u013eku ho priprav\u00edte v\u00a0podobe napr\u00edklad takej… Stop! Ak v\u00e1m napadla iba tradi\u010dn\u00e1 plnen\u00e1 paprika, tak my to teraz zmen\u00edme.   L\u00e1ska k\u00a0nim je univerz\u00e1lna a celosvetov\u00e1! M\u00e4sov\u00e9 gu\u013eky, aj napriek ich […]<\/p>\n","protected":false},"author":3,"featured_media":2980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,9],"tags":[],"class_list":["post-2971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jun-2016","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2971","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=2971"}],"version-history":[{"count":7,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2971\/revisions"}],"predecessor-version":[{"id":2982,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/2971\/revisions\/2982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/2980"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=2971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=2971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=2971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}