{"id":3507,"date":"2016-11-18T11:17:17","date_gmt":"2016-11-18T09:17:17","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=3507"},"modified":"2016-11-18T11:17:17","modified_gmt":"2016-11-18T09:17:17","slug":"biela-magia","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/biela-magia\/","title":{"rendered":"Biela m\u00e1gia"},"content":{"rendered":"

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\u017dime zdravo, varme z\u00a0lok\u00e1lnych surov\u00edn, bu\u010fme fresh a\u00a0hlavne trendy! Tak\u00e9to hesl\u00e1 sa na n\u00e1s valia z\u00a0ka\u017edej strany, a\u00a0pokia\u013e ide o\u00a0mlieko, syry, jogurty \u010di tvaroh, tak ako v\u00a0in\u00fdch oblastiach, aj tu je trendom \u201ehome made\u201c a \u201ehand made\u201c v\u00fdroba. Tak pre\u010do to nesk\u00fasi\u0165, ke\u010f je to tak\u00e9 jednoduch\u00e9? Ve\u010f \u010do je doma, to sa po\u010d\u00edta!<\/em><\/p>\n

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\"OLYMPUS<\/a>P\u00e1trali ste niekedy po inform\u00e1cii, ak\u00e1 star\u00e1 je hist\u00f3ria v\u00fdroby syra? Kedy s\u00a0\u0148ou \u010dlovek za\u010dal, ak\u00fdm sp\u00f4sobom a\u00a0pre\u010do? Odpove\u010f d\u00e1va\u00a0keramika, posiata drobn\u00fdmi otvormi, ktor\u00fa ako artefakt z\u00a0minulosti objavili archeol\u00f3govia pri vykop\u00e1vkach v\u00a0Po\u013esku. My\u0161lienku, \u017ee by mohlo \u00eds\u0165 o\u00a0prv\u00e9 n\u00e1doby na v\u00fdrobu syrov – pou\u017e\u00edvala sa pravdepodobne na oddelenie pevn\u00fdch \u010dast\u00edc hust\u00e9ho mlieka od tekutej srv\u00e1tky – potvrdili laborat\u00f3rne testy, ktor\u00e9 preuk\u00e1zali, \u017ee v\u00a0p\u00f3roch keramiky ostali zachovan\u00e9 zvy\u0161ky mlie\u010dneho tuku. \u013dudia, ktor\u00fdch ruky tieto \u201ekeramick\u00e9 sitk\u00e1\u201c vyrobili, \u017eili na \u00fazem\u00ed \u00farodn\u00fdch pl\u00e1n\u00ed stredn\u00e9ho Po\u013eska pred 7.000 rokmi…<\/p>\n

A\u00a0pre\u010do vlastne \u013eudia za\u010dali s\u00a0premenou mlieka na syry? Vedci zistili, \u017ee po\u010das poslednej doby \u013eadovej (skon\u010dila cca pred 11.500 rokmi) sa mlieko v\u00a0\u013eudsk\u00fdch \u017eal\u00fadkoch spr\u00e1valo ako otrava. Str\u00e1vi\u0165 ho dok\u00e1zali iba \u013eudsk\u00e9 ml\u00e1\u010fat\u00e1, a\u00a0to len v\u010faka produkcii enz\u00fdmu lakt\u00e1za, ktor\u00fd je schopn\u00fd \u0161tiepi\u0165 mlie\u010dny cukor – lakt\u00f3zu na in\u00e9, \u013eahko str\u00e1vite\u013en\u00e9 cukry. Ke\u010f sa v\u0161ak \u013eudia namiesto lovu zveri nau\u010dili chova\u0165 dobytok, zistili, \u017ee ferment\u00e1ciou mlieka m\u00f4\u017eu vyrobi\u0165 z\u00a0mlieka syr alebo jogurt a\u00a0zn\u00ed\u017ei\u0165 tak mno\u017estvo lakt\u00f3zy v mlie\u010dnych v\u00fdrobkoch na str\u00e1vite\u013en\u00fa \u00farove\u0148. A\u00a0napokon, genetick\u00e1 mut\u00e1cia o\u00a0nieko\u013eko tis\u00edc rokov napomohla nesk\u00f4r k tomu, \u017ee mlieko dok\u00e1\u017eu tolerova\u0165 aj dospel\u00ed jedinci. Odborn\u00edci v\u0161ak maj\u00fa spo\u010d\u00edtan\u00e9, \u017ee na rozdiel od mal\u00fdch det\u00ed, iba 35% popul\u00e1cie dok\u00e1\u017ee tr\u00e1vi\u0165 lakt\u00f3zu po dosiahnut\u00ed veku 7 – 8 rokov.<\/p>\n

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

Mlieko, \u010do nie je od kravi\u010dky<\/strong><\/p>\n

V\u00a0s\u00fa\u010dasnosti je preto \u010doraz popul\u00e1rnej\u0161ie a\u00a0ove\u013ea zdrav\u0161ie nahr\u00e1dza\u0165 kravsk\u00e9 mlieko za r\u00f4zne rastlinn\u00e9 mlieka. D\u00f4vody s\u00fa jednoduch\u00e9: nesp\u00f4sobuj\u00fa \u017eiadne probl\u00e9my \u013eu\u010fom s\u00a0alergiou na mlieko a\u00a0mlie\u010dne v\u00fdrobky, ani t\u00fdm s\u00a0lakt\u00f3zovou intoleranciou (ak trp\u00edte alergiou na orechy, pripravte si sladkast\u00e9 ovsen\u00e9 alebo ry\u017eov\u00e9 mlieko). S\u00fa pre vegetari\u00e1nov, veg\u00e1nov, ale aj m\u00e4so\u017er\u00fatov, s\u00fa chutn\u00e9, pln\u00e9 d\u00f4le\u017eit\u00fdch vitam\u00ednov, bielkov\u00edn, vl\u00e1kniny a daj\u00fa sa pohodlne pripravi\u0165 aj doma – posta\u010d\u00ed k\u00a0tomu mix\u00e9r a\u00a0hust\u00e9 sitko. Pr\u00edprava je \u010dasovo nen\u00e1ro\u010dn\u00e1, v\u00a0chladni\u010dke vydr\u017eia nieko\u013eko dn\u00ed, navy\u0161e, rastlinn\u00e9 mlieka vyroben\u00e9 doma s\u00fa bez konzervantov i lacnej\u0161ie, ako tie z\u00a0obchodu.<\/p>\n

Postup pr\u00edpravy rastlinn\u00fdch mliek je v\u00a0z\u00e1sade v\u017edy ten ist\u00fd: namo\u010di\u0165 vo vode konkr\u00e9tnu surovinu, z\u00a0ktorej budeme mlieko pripravova\u0165 (mandle, ke\u0161u orechy, lieskovce, para orechy, mak, kokos, ovsen\u00e9 vlo\u010dky, hned\u00fa ry\u017eu…), potom pou\u017eijeme v\u00fdkonn\u00fd mix\u00e9r a\u00a0orechy (alebo vlo\u010dky, mak) spolu s\u00a0vodou rozmixujeme a\u00a0nakoniec prelejeme cez hust\u00e9 sitko (g\u00e1zu, cedn\u00edk). Na dochutenie mliek pou\u017e\u00edvame pod\u013ea potreby med, javorov\u00fd sirup, dat\u013eov\u00fd sirup, vanilku, melasu, mlet\u00fa \u0161koricu alebo in\u00e9 sladidlo. V\u0161etky druhy mlieka vydr\u017eia v\u00a0uzatvorenej n\u00e1dobe v\u00a0chladni\u010dke do 5 dn\u00ed. Najlahodnej\u0161ie a\u00a0najkr\u00e9movej\u0161ie zo v\u0161etk\u00fdch rastlinn\u00fdch mliek je mlieko z\u00a0mandl\u00ed.<\/p>\n

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Mand\u013eov\u00e9 mlieko<\/strong><\/p>\n

Na 1 liter mlieka potrebujeme:<\/strong> 200 g l\u00fapan\u00fdch mandl\u00ed (cca 1 hrn\u010dek), \u010derstv\u00fa vodu, na ochutenie dat\u013eov\u00fd alebo javorov\u00fd sirup (med alebo sirup z\u00a0ag\u00e1ve), pr\u00edpadne zop\u00e1r datl\u00ed Medjool.<\/p>\n

Postup:<\/strong> Mandle najsk\u00f4r namo\u010d\u00edme najmenej na 8 hod\u00edn, ale najlep\u0161ie na cel\u00fa noc do misky s\u00a0vodou. Potom ich zlejeme, osu\u0161\u00edme a\u00a0spolu s\u00a0900 ml \u010derstvej vody d\u00e1me do mix\u00e9ra. Ak chceme mlieko osladi\u0165, sladidlo prid\u00e1vame hne\u010f v\u00a0tomto kroku. Mixujeme, k\u00fdm zo zmesi nevznikne hladk\u00e9 mlieko (ak je zmes hust\u00e1, prid\u00e1me e\u0161te trochu vody). Mlieko preced\u00edme do inej n\u00e1doby cez hust\u00e9 sitko alebo g\u00e1zu a\u00a0uskladn\u00edme v\u00a0sklenej uzatv\u00e1rate\u013enej n\u00e1dobe v\u00a0chladni\u010dke. M\u00f4\u017eeme ho pou\u017ei\u0165 do rannej obilninovej ka\u0161e, na zaliatie cere\u00e1li\u00ed, pri pr\u00edprave\u00a0 zdrav\u00fdch smoothies aj pri pe\u010den\u00ed.<\/p>\n

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\"OLYMPUS<\/a>Ra\u0148ajkov\u00e9 ty\u010dinky pod\u013ea Elly<\/strong><\/p>\n

Zn\u00e1ma britsk\u00e1 blogerka a\u00a0milovn\u00ed\u010dka zdrav\u00e9ho jedla Ella Woodward chlieb s\u00a0nutellou a\u00a0nekontrolovate\u013en\u00e9 n\u00e1jazdy do \u0161pajzy vymenila za zdrav\u00e9 potraviny a\u00a0l\u00e1skav\u00fa pr\u00edpravu jedla vo svojej \u201elahodnej kuchyni\u201c. Po diagnostikovan\u00ed z\u00e1va\u017enej choroby (kv\u00f4li syndr\u00f3mu postur\u00e1lnej takychardie nevl\u00e1dala chodi\u0165, pracova\u0165, u\u010di\u0165 sa, trpela boles\u0165ami, b\u00fa\u0161en\u00edm srdca a\u00a0probl\u00e9mami so \u017eal\u00fadkom) sa sama za\u010dala lie\u010di\u0165 jedlom a\u00a0dnes zmenu stravovania pova\u017euje za najlep\u0161\u00ed krok svojho \u017eivota. Nevzdala sa v\u0161ak svojich ob\u013e\u00faben\u00fdch jed\u00e1l a dnes ich dok\u00e1\u017ee pripravova\u0165 zdravo a\u00a0chutne.<\/p>\n

Na 10 ty\u010diniek potrebujeme:<\/strong> 100 ml mand\u013eov\u00e9ho mlieka, 2 m\u00e4kk\u00e9 ban\u00e1ny, 200 g ovsen\u00fdch vlo\u010diek, 2 PL orechov\u00e9ho masla (z ke\u0161u, ara\u0161idov, alebo mandl\u00ed – n\u00e1jdete v\u00a0bio obchode), 1 PL medu, 1 PL mletej \u0161korice, p\u00e1r kvapiek vanilkov\u00e9ho extraktu, kokosov\u00fd olej (na vymastenie plechu).<\/p>\n

Postup:<\/strong> Ban\u00e1ny vidli\u010dkou roztla\u010d\u00edme na jemn\u00fa ka\u0161i\u010dku. Primie\u0161ame v\u0161etky ostatn\u00e9 ingrediencie a\u00a0pok\u00fdm vyhrejeme r\u00faru na teplotu 180\u00b0C, dno formy na pe\u010denie vymast\u00edme kokosov\u00fdm olejom (Ella pou\u017e\u00edva plech s\u00a0rozmermi 23 x 15 x 5 cm). Do formy vylejeme pripraven\u00fa zmes, uhlad\u00edme ju a\u00a0d\u00e1me piec\u0165 na cca 10 – 12 min\u00fat. Nech\u00e1me vychladn\u00fa\u0165 a\u00a0kr\u00e1jame na \u00fah\u013eadn\u00e9 ty\u010dinky (v chladni\u010dke v\u00a0uzavretej n\u00e1dobe vydr\u017eia nieko\u013eko dn\u00ed).<\/p>\n

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\"OLYMPUS<\/a>Kokosov\u00e1 panna cotta<\/strong><\/p>\n

Potrebujeme:<\/strong> 500 ml kokosov\u00e9ho mlieka, pl\u00e1tkov\u00fa \u017eelat\u00ednu, pod\u013ea potreby sladidlo (napr\u00edklad med), \u010derstv\u00e9 drobn\u00e9 ovocie, vanilkov\u00fd lusk, \u010derstv\u00fa m\u00e4tu.<\/p>\n

Postup:<\/strong> Najsk\u00f4r nech\u00e1me v\u00a0hrnci zohria\u0165 mlieko spolu s\u00a0vanilkou, mlieko v\u0161ak nesmie vrie\u0165. Odstav\u00edme ho bokom a\u00a0nech\u00e1me chv\u00ed\u013eo\u010dku vychladn\u00fa\u0165. Ak ho chceme osladi\u0165, v\u00a0tomto kroku prid\u00e1me trochu sladidla. Medzit\u00fdm nech\u00e1me vo vode napu\u010da\u0165 3 pl\u00e1tky \u017eelat\u00edny a\u00a0po napu\u010dan\u00ed ich prid\u00e1me k\u00a0mlieku, d\u00f4kladne rozmie\u0161ame. Takto pripraven\u00e9 kokosov\u00e9 mlieko nalievame do pripraven\u00fdch \u010dist\u00fdch n\u00e1dob (mi\u0161ti\u010dky, \u0161\u00e1lky, silik\u00f3nov\u00e9 formi\u010dky…), ktor\u00e9 naplnen\u00e9 vlo\u017e\u00edme do chladni\u010dky a\u00a0nech\u00e1me najmenej 3 hodiny tuhn\u00fa\u0165. Po stuhnut\u00ed a\u00a0vyklopen\u00ed na serv\u00edrovac\u00ed tanierik dozdob\u00edme kokosov\u00fa panna cottu \u010derstv\u00fdm ovoc\u00edm (m\u00f4\u017eeme pou\u017ei\u0165 aj ovocn\u00fd rozvar – ovocie rozvar\u00edme v\u00a0malom mno\u017estve vody a\u00a0prid\u00e1me vanilkov\u00fd cukor alebo med) a\u00a0l\u00edstkami m\u00e4ty.<\/p>\n

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Nie\u010do kysl\u00e9, nie\u010do hust\u00e9 <\/strong><\/p>\n

Vedeli ste, \u017ee slovo jogurt m\u00e1 p\u00f4vod v\u00a0tureckom slovn\u00edku? Yo\u011furt pomen\u00fava nie\u010do kysl\u00e9 a hust\u00e9 a\u00a0za jeho vznik m\u00f4\u017ee, tak ako v\u00a0mnoh\u00fdch in\u00fdch pr\u00edpadoch, pravdepodobne n\u00e1hoda: historici sa zhodli, \u017ee jogurt a\u00a0\u010fal\u0161ie fermentovan\u00e9 mlie\u010dne v\u00fdrobky pri\u0161li na svet v\u00a0d\u00f4sledku \u201enespr\u00e1vneho\u201c uskladnenia mlieka v\u00a0tepl\u00fdch podmienkach. Pastierske n\u00e1rody Strednej \u00c1zie pou\u017e\u00edvali ako n\u00e1doby na nadojen\u00e9 mlieko zvieracie \u017eal\u00fadky a\u00a0pr\u00e1ve pr\u00edrodn\u00e9 enz\u00fdmy zo \u017eal\u00fadkov sp\u00f4sobili, \u017ee takto uskladnen\u00e9 mlieko neraz skyslo. A\u00a0ke\u010f kyslo dostato\u010dne dlho, stal sa z\u00a0neho napokon lahodn\u00fd a\u00a0celkom chutn\u00fd jogurt. Najstar\u0161ie p\u00edsomn\u00e9 z\u00e1znamy o\u00a0jogurte poch\u00e1dzaj\u00fa z\u00a01. storo\u010dia n\u00e1\u0161ho letopo\u010dtu, pri\u010dom z\u00e1pisky spom\u00ednaj\u00fa d\u00e1vne barbarsk\u00e9 n\u00e1rody, ktor\u00e9 dok\u00e1zali \u201ezahusti\u0165 mlieko do substancie s\u00a0pr\u00edjemnou kyselinkou\u201c.<\/p>\n

Hovor\u00ed sa, \u017ee pravideln\u00e1 konzum\u00e1cia jogurtov m\u00f4\u017ee \u010dloveku prinies\u0165 dlhovekos\u0165 a\u00a0na t\u00fato t\u00e9mu boli dokonca vypracovan\u00e9 mnoh\u00e9 \u0161t\u00fadie, jasn\u00fdm faktom v\u0161ak ost\u00e1va, \u017ee Bulhari ako pravideln\u00ed konzumenti mlie\u010dnych v\u00fdrobkov s\u00a0akt\u00edvnymi \u017eiv\u00fdmi kult\u00farami s\u00fa na tomto svete dlh\u0161ie, ako je priemer. Jogurt patr\u00ed k\u00a0najob\u013e\u00fabenej\u0161\u00edm potravin\u00e1m, pri\u010dom v\u00a0priebehu hist\u00f3rie sa na \u0148om odsk\u00fa\u0161ali viacer\u00e9 techniky v\u00fdroby, nevy\u010derpate\u013en\u00e9 mno\u017estvo chut\u00ed a\u00a0nekone\u010dn\u00e1 \u0161k\u00e1la jeho pou\u017eitia. Chut\u00ed n\u00e1m na sladko i\u00a0na slano, chut\u00ed n\u00e1m hust\u00fd i\u00a0riedky, biely \u010di ochuten\u00fd, gr\u00e9cky, tureck\u00fd i\u00a0bulharsk\u00fd, dokonca m\u00f4\u017eeme ochutna\u0165 aj jogurt zo s\u00f3je, orechov \u010di ry\u017ee. A\u00a0\u010do vrav\u00edte na jogurt dom\u00e1ci?<\/p>\n

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Jogurt aj bez jogurtova\u010da<\/strong><\/p>\n

Dom\u00e1ca v\u00fdroba vlastn\u00e9ho jogurtu m\u00e1 bezpochyby nieko\u013eko v\u00fdhod: je lacnej\u0161\u00ed, m\u00e1te ho kedyko\u013evek po ruke, viete, z\u00a0\u010doho sa sklad\u00e1 (mo\u017eno sa tak vyhn\u00fa\u0165 konzervantom, \u00e9\u010dkam alebo farbiv\u00e1m) a\u00a0m\u00f4\u017eete ho ma\u0165 k\u00a0dispoz\u00edcii st\u00e1le \u010derstv\u00fd. V\u00a0pr\u00edpade v\u00fdroby dom\u00e1ceho jogurtu v\u0161ak db\u00e1me na maxim\u00e1lnu hygienu a\u00a0nepou\u017e\u00edvame \u017eiadne dreven\u00e9 riady ani varechy, len kovov\u00e9. Po\u010das pr\u00edpravy \u017eiadne nabera\u010dky neoblizujeme, ani neuklad\u00e1me mimo \u010distej pracovnej plochy. Na v\u00fdsledn\u00fd jogurt si priprav\u00edme vysterilizovan\u00e9 sklen\u00e9 n\u00e1doby.<\/p>\n

Potrebujeme:<\/strong> 1 liter mlieka (najlep\u0161ie plnotu\u010dn\u00e9), t\u00e9glik kvalitn\u00e9ho \u010derstv\u00e9ho bieleho jogurtu so \u017eivou kult\u00farou, kuchynsk\u00fd teplomer, kovov\u00fa metli\u010dku.<\/p>\n

Postup:<\/strong> Mlieko vlejeme do hrnca a\u00a0privedieme k\u00a0varu, nech\u00e1me ho p\u00e1r min\u00fat prebubla\u0165. Hrniec s\u00a0mliekom n\u00e1sledne ochlad\u00edme vo vodnom k\u00fapeli s\u00a0\u013eadom, sna\u017e\u00edme sa, aby jeho teplota \u010do najr\u00fdchlej\u0161ie klesla na 40\u00b0C. Po\u010das kontroly teploty mlieko premie\u0161avame metli\u010dkou, pr\u00edpadn\u00fa vzniknut\u00fa \u201e\u0161upku\u201c odstr\u00e1nime. Do ka\u017edej pripravenej sklenej n\u00e1doby vlo\u017e\u00edme p\u00e1r ly\u017e\u00edc bieleho jogurtu so \u017eivou kult\u00farou a\u00a0prid\u00e1me men\u0161ie mno\u017estvo mlieka. Premie\u0161ame, dolejeme n\u00e1dobu mliekom a\u017e po vrch a\u00a0e\u0161te raz zamie\u0161ame. Takto pripraven\u00e9 n\u00e1doby uzavrieme a\u00a0ulo\u017e\u00edme na p\u00e1r hod\u00edn do per\u00edn a\u00a0dobre ich poprikr\u00fdvame (udr\u017eia si tak dlh\u0161ie st\u00e1lu teplotu), viac v\u0161ak s\u00a0nimi u\u017e neh\u00fdbeme. Pribli\u017ene po \u0161iestich hodin\u00e1ch by n\u00e1s mal v\u00a0n\u00e1dobk\u00e1ch \u010daka\u0165 hotov\u00fd jogurt, ktor\u00fd nech\u00e1me pred ulo\u017een\u00edm do chladni\u010dky celkom vychladn\u00fa\u0165.<\/p>\n

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

Trochu in\u00fd dezert<\/strong><\/p>\n

Aj ke\u010f u\u017e leto d\u00e1vno pominulo a\u00a0n\u00e1m sa na tanieroch objavuje sk\u00f4r jedlo, ktor\u00e9 m\u00e1 za \u00falohu zahria\u0165 n\u00e1s, tento svie\u017ei a\u00a0super \u013eahk\u00fd dezert n\u00e1m leto znova trochu pripomenie. Tie\u017e n\u00e1m m\u00f4\u017ee celkom pokojne robi\u0165 dobr\u00fa spolo\u010dnos\u0165 pri ve\u010dernom le\u0148o\u0161en\u00ed pred horiacim krbom.<\/p>\n

Potrebujeme:<\/strong> Ly\u017eicu dobr\u00e9ho medu, zop\u00e1r \u010derstv\u00fdch f\u00edg, prekrojen\u00fdch na polovice, 2 \u0161\u00e1lky dom\u00e1ceho jogurtu, \u0161tipku mletej \u0161korice, hrs\u0165 o\u0161\u00fapan\u00fdch nesolen\u00fdch pist\u00e1ci\u00ed.<\/p>\n

Postup:<\/strong> Na panvici, na stredne ve\u013ekom plameni ohrejeme med. Do panvice vlo\u017e\u00edme figy rezom nadol a\u00a0ke\u010f za\u010dn\u00fa v\u00a0mede karamelizova\u0165, po\u010dk\u00e1me e\u0161te cca 5 min\u00fat. Medzit\u00fdm v\u00a0miske zmie\u0161ame biely jogurt, k\u00fasky pist\u00e1ci\u00ed a\u00a0\u0161tipku \u0161korice. Jogurt rozdel\u00edme do misiek, do ka\u017edej vlo\u017e\u00edme skaramelizovan\u00e9 figy a\u00a0vrch dezertu pokvapk\u00e1me medom.<\/p>\n

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Jogurtov\u00e9 kuriatko<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 kg doln\u00fdch kurac\u00edch stehien, \u00bd \u0161\u00e1lky bieleho jogurtu, \u00bd \u0161\u00e1lky kokosov\u00e9ho mlieka, 3 ly\u017eice thajskej kar\u00ed pasty, 1 \u010cL kurkumy, \u0161\u0165avu z\u00a0jednej limetky, 2 ly\u017eice oleja<\/p>\n

Postup:<\/strong> Vo\u00a0v\u00e4\u010d\u0161ej mise zmie\u0161ame jogurt, kokosov\u00e9 mlieko, olej, kurkumu, kar\u00ed pastu a\u00a0\u0161\u0165avu z\u00a0limetky. Do takto pripravenej zmesi ponor\u00edme umyt\u00e9 kuracie stehienka a\u00a0nech\u00e1me v\u00a0chladni\u010dke, najlep\u0161ie cez noc. Kur\u010da grilujeme na rozp\u00e1lenom grile, alebo stehienka nauklad\u00e1me na plech, prelejeme zvy\u0161n\u00fdm n\u00e1levom a\u00a0pe\u010dieme prikryt\u00e9 cca 45 min\u00fat pri teplote 180 – 190\u00b0C. Posledn\u00fdch 10 min\u00fat pe\u010dieme odokryt\u00e9. Pod\u00e1vame s\u00a0ry\u017eou, opekan\u00fdmi zemia\u010dikmi alebo s chrumkav\u00fdm chlebom.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

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

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\u010eal\u0161ie n\u00e1pady a\u00a0recepty Bielej m\u00e1gie n\u00e1jdete v novembrovom \u010d\u00edsle MIAU (2016)<\/em><\/p>\n

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  \u017dime zdravo, varme z\u00a0lok\u00e1lnych surov\u00edn, bu\u010fme fresh a\u00a0hlavne trendy! Tak\u00e9to hesl\u00e1 sa na n\u00e1s valia z\u00a0ka\u017edej strany, a\u00a0pokia\u013e ide o\u00a0mlieko, syry, jogurty \u010di tvaroh, tak ako v\u00a0in\u00fdch oblastiach, aj tu je trendom \u201ehome made\u201c a \u201ehand made\u201c v\u00fdroba. Tak pre\u010do to nesk\u00fasi\u0165, ke\u010f je to tak\u00e9 jednoduch\u00e9? Ve\u010f \u010do je doma, to sa po\u010d\u00edta! […]<\/p>\n","protected":false},"author":3,"featured_media":3508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,47],"tags":[],"class_list":["post-3507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-november-2016"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3507","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=3507"}],"version-history":[{"count":7,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3507\/revisions"}],"predecessor-version":[{"id":3520,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/3507\/revisions\/3520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/3508"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=3507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=3507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=3507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}