{"id":4525,"date":"2017-07-21T10:13:14","date_gmt":"2017-07-21T08:13:14","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=4525"},"modified":"2017-07-21T10:13:14","modified_gmt":"2017-07-21T08:13:14","slug":"cucoriedky-nanuky-sladke-letne-dezerty","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/cucoriedky-nanuky-sladke-letne-dezerty\/","title":{"rendered":"\u010cu\u010doriedky, nanuky, sladk\u00e9 letn\u00e9 dezerty"},"content":{"rendered":"

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Jedna miluje \u010du\u010doriedky a\u00a0dok\u00e1\u017ee si ich aj sama dopestova\u0165, druh\u00e1 pri\u0161la na to, ako z\u00a0\u010dist\u00e9ho ovocia vyrobi\u0165 ten najfantastickej\u0161\u00ed nanuk a\u00a0tretia sa vypracovala na skuto\u010dn\u00fa majsterku lahodn\u00fdch franc\u00fazskych kol\u00e1\u010dikov \u201etartov\u201c, bohato zdoben\u00fdch \u010derstv\u00fdm ovoc\u00edm. Cukr\u00e1rky Barbora, Juliana,\u00a0Daniela. A\u00a0ich svie\u017ee letn\u00e9 recepty…<\/em><\/p>\n

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

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

Barbora Bafi Fig\u013eu\u0161ov\u00e1<\/strong><\/p>\n

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\u010cu\u010doriedkovo<\/strong><\/p>\n

Majsterka: <\/strong>V\u00a0pestovan\u00ed a v\u00fdrobe \u010du\u010doriedok a\u00a0r\u00f4znych \u010du\u010doriedkov\u00fdch dobr\u00f4t.<\/p>\n

K\u00fdm neza\u010dala \u010du\u010doriedkova\u0165: <\/strong>\u0160tudovala medzin\u00e1rodn\u00e9 vz\u0165ahy – diplomaciu v\u00a0Banskej Bystrici a moment\u00e1lne pracuje ako marketingov\u00e1 mana\u017e\u00e9rka.<\/p>\n

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\"\"<\/a>Bafi s\u00a0\u010du\u010doriedkami vyrastala. Prv\u00e9 \u010du\u010doriedkov\u00e9 kr\u00edky zasadili jej rodi\u010dia, ke\u010f bola e\u0161te len \u0161kol\u00e1\u010dka. Samozrejme, musela pom\u00e1ha\u0165 (a ve\u013ea), v\u00a0lete aj so spolu\u017eia\u010dkami oberala kr\u00edky, ktor\u00fdch ka\u017ed\u00fdm rokom prib\u00fadalo. Potom za\u010dala \u0161tudova\u0165 na vysokej \u0161kole a\u00a0cez pr\u00e1zdniny cestovala po svete. Leto 2015 sa v\u0161ak rozhodla str\u00e1vi\u0165 doma a\u00a0v\u00fdsledkom bolo: \u010cu\u010doriedkovo. Krajina, v ktorej za\u010dala vl\u00e1dnu\u0165 Bafi \u010cu\u010doriedkov\u00e1 a\u00a0kde v\u00a0\u010distej pr\u00edrode a\u00a0bez pou\u017eitia ch\u00e9mie rastie osem r\u00f4znych odr\u00f4d \u010du\u010doriedky chochol\u00edkatej. Tie postupne dozrievaj\u00fa od\u00a0j\u00fala a\u017e do\u00a0konca septembra, Bafi ich aj so svoj\u00edm ans\u00e1mblom ru\u010dne zbiera a var\u00ed z\u00a0nich lekv\u00e1r, vyr\u00e1ba lik\u00e9r a\u00a0pe\u010die kol\u00e1\u010de od v\u00fdmyslu sveta. K\u00a0obyvate\u013eom \u010cu\u010doriedkova patr\u00ed aj \u0161es\u0165 v\u010del\u00edch rod\u00edn, o\u00a0ktor\u00e9 sa Barbora star\u00e1 spolu s otcom. L\u00e1sku ku\u00a0v\u010del\u00e1m a\u00a0medu v\u00a0nej prebudili star\u00ed rodi\u010dia, od \u00fatleho detstva sa im motala pod nohy, ke\u010f st\u00e1\u010dali med a\u00a0za odmenu dostala \u201efajnov\u00fa medov\u00fa \u017euva\u010dku\u201c. By\u0165 v\u010del\u00e1rom v\u0161ak nie je med l\u00edza\u0165, v\u010del\u00e1r sa u\u010d\u00ed v\u010del\u00e1ri\u0165 cel\u00fd \u017eivot, hovor\u00ed so smiechom Bafi – za\u010diatkom tohto leta ju e\u0161te \u010dakaj\u00fa z\u00e1vere\u010dn\u00e9 sk\u00fa\u0161ky vo v\u010del\u00e1rskej \u0161kole.<\/p>\n

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Ak\u00fd je rozdiel medzi \u010du\u010doriedkami z\u00a0lesa a\u00a0t\u00fdmi z\u00e1hradn\u00fdmi? \u00a0<\/strong><\/p>\n

My pestujeme \u010du\u010doriedku chochol\u00edkat\u00fa, ktor\u00e1 poch\u00e1dza zo Severnej Ameriky (hovorovo sa jej hovor\u00ed aj \u010du\u010doriedka americk\u00e1 alebo kanadsk\u00e1) a poskytuje podstatne vy\u0161\u0161iu a stabilnej\u0161iu \u00farodu. M\u00e1 atrakt\u00edvne, ve\u013emi ve\u013ek\u00e9 a chutn\u00e9 plody, ur\u010den\u00e9 predov\u0161etk\u00fdm na konzum v \u010derstvom stave, zatia\u013e \u010do plody \u010du\u010doriedky oby\u010dajnej (lesnej) s\u00fa dobr\u00e9 najm\u00e4 na spracovanie. Plody \u010du\u010doriedky chochol\u00edkatej s\u00fa asi \u0161tvorn\u00e1sobne v\u00e4\u010d\u0161ie, ako plody \u010du\u010doriedky lesnej. \u010ciasto\u010dne sa odli\u0161uj\u00fa aj chu\u0165ou. Ich du\u017eina nefarb\u00ed, preto\u017ee je zelenkast\u00e1.<\/p>\n

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

Juliana Lelke\u0161ov\u00e1<\/strong><\/p>\n

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Le Sucr\u00e8 – sweet manufacture<\/strong><\/p>\n

Majsterka: <\/strong>Vo v\u00fdrobe svie\u017eich letn\u00fdch tartov.<\/p>\n

K\u00fdm neza\u010dala piec\u0165: <\/strong>Pracovala ako copywriterka v\u00a0reklamnej agent\u00fare.<\/p>\n

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Juliana je majsterka v\u00a0pe\u010den\u00ed nielen kr\u00e9mov\u00fdch tartov, ale aj makroniek, snehov\u00fdch pusiniek, brownies \u010di r\u00f4znych tort a\u00a0torti\u010diek. Spolu s\u00a0kamar\u00e1tkou Krist\u00ednou vyr\u00e1ba i to\u010den\u00e9 hand-made l\u00edzanky a\u00a0tvrd\u00e9 cukr\u00edky (pod\u013ea \u201eviac ne\u017e storo\u010dnej recept\u00fary\u201c –\u00a0zd\u00f4raz\u0148uje), ru\u010dne, bez pou\u017eitia strojov. In\u0161pir\u00e1cia pri\u0161la z\u00a0r\u00f4znych eur\u00f3pskych miest, kde e\u0161te funguj\u00fa obchody so sladkos\u0165ami, v\u00a0ktor\u00fdch sa kr\u00e1sne naaran\u017eovan\u00e9 cukrovinky pred\u00e1vaj\u00fa na v\u00e1hu. \u201eKe\u010f som o\u00a0tom hovorila mojej babi\u010dke, spomenula si, \u017ee aj u\u00a0n\u00e1s kedysi boli tak\u00e9 obchody a\u00a0\u017ee si tam ako deti mohli ob\u010das vybra\u0165 nie\u010do sladk\u00e9.\u201c Tak sa z\u00a0Juliany stala odborn\u00ed\u010dka na franc\u00fazske z\u00e1kusky, ba dala sa aj na organizovanie kurzov pe\u010denia mal\u00fdch sladk\u00fdch dobr\u00f4t. Kurzy s\u00fa super, lebo na nich priamo za kuchynsk\u00fdm stolom vychyt\u00e1te v\u0161etky nedostatky, na ktor\u00e9 by ste inak museli pr\u00e1cne prich\u00e1dza\u0165 met\u00f3dou \u201epokus – omyl\u201c. Na vlastn\u00fa knihu pe\u010denia e\u0161te len \u010dak\u00e1, i\u00a0ke\u010f prv\u00e1 lastovi\u010dka sa u\u017e objavila: v\u00a0podobe receptu na makronky v\u00a0ned\u00e1vno vydanej Makovej kni\u017eke. S\u00a0nami sa podelila o\u00a0recept na svie\u017ee letn\u00e9 tarty. Vari\u00e1cia s\u00a0mascarpone kr\u00e9mom je jej vlastn\u00fd v\u00fdmysel.<\/p>\n

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Pre\u010do pr\u00e1ve tarty, \u010do v\u00e1s na nich zaujalo? <\/strong><\/p>\n

Tart patr\u00ed ku franc\u00fazskej klasike, ale tento typ dezertu n\u00e1jdeme aj v in\u00fdch krajin\u00e1ch, napr\u00edklad anglick\u00e9 a americk\u00e9 p\u00e1je (pie) alebo n\u00e1\u0161 mre\u017eovn\u00edk s lekv\u00e1rom a jablkami. Z\u00e1kladom je krehk\u00e9 cesto s vysok\u00fdm obsahom masla. Franc\u00fazsky tart je plnen\u00fd kr\u00e9mom, \u010dokol\u00e1dov\u00fdm, citr\u00f3nov\u00fdm, varen\u00fdm vanilkov\u00fdm pudingom, karamelom a orie\u0161kami. Vari\u00e1ci\u00ed je ne\u00farekom a perfektne sa zdobia s \u010derstv\u00fdm ovoc\u00edm, pusinkami, makronkami. Prav\u00fd tart som po prv\u00fd raz ochutnala v Par\u00ed\u017ei – s vanilkov\u00fdm kr\u00e9mom a \u010derstv\u00fdmi malinami, n\u00e1jdete ho tam v ka\u017edej pek\u00e1rni.<\/p>\n

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Daniela Vunhu<\/strong><\/p>\n

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Marinela<\/strong><\/p>\n

Majsterka: <\/strong>Vo v\u00fdrobe ovocn\u00fdch nanukov.<\/p>\n

K\u00fdm neza\u010dala nanukova\u0165: <\/strong>Pracovala a st\u00e1le pracuje v IT firme Sygic ako glob\u00e1lna PR mana\u017e\u00e9rka.<\/p>\n

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Daniela aj jej man\u017eel Mari\u00e1n, obaja miluj\u00fa zmrzlinu. Kdeko\u013evek sa spolu vybrali na v\u00fdlet alebo dovolenku, museli ochutna\u0165 miestnu mrazen\u00fa \u0161pecialitu. A\u017e sa jedno leto rozhodli, \u017ee si daj\u00fa od po\u010d\u00edta\u010dov pauzu a\u00a0prihl\u00e1sili sa na zmrzlinov\u00fa akad\u00e9miu do talianskej Bologne. \u010cas\u0165 kurzu bola venovan\u00e1 nanukom, a\u00a0pr\u00e1ve t\u00e1 ich zaujala najviac. Doma potom za\u010dali experimentova\u0165 s\u00a0ich v\u00fdrobou, ale na b\u00e1ze \u010dist\u00e9ho ovocia, sachar\u00f3zu nahradili frukt\u00f3zou a\u00a0in\u00fdmi \u201ezdrav\u0161\u00edmi\u201c sladidlami a\u00a0celkom vyl\u00fa\u010dili smotanu. \u201eChceli sme sa tak prisp\u00f4sobi\u0165 s\u00fa\u010dasn\u00fdm trendom, aj medzi milovn\u00edkmi zmrzliny je ve\u013ea \u013eud\u00ed s\u00a0intorelanciou na lakt\u00f3zu alebo veg\u00e1nov…\u201c Minul\u00fd rok v\u00a0auguste si otvorili mal\u00fa zmrzlin\u00e1re\u0148 – poskladali sa im na \u0148u svadobn\u00ed hostia. \u201ePovedali sme im, \u017ee nechceme \u00eds\u0165 na \u017eiadnu exotick\u00fa svadobn\u00fa cestu, \u017ee zo v\u0161etk\u00e9ho najviac t\u00fa\u017eime po svojej nanuk\u00e1rni. A\u00a0sen sa n\u00e1m splnil.\u201c Pr\u00edprava nanukov je pre Danielu najv\u00e4\u010d\u0161ou psychohygienou. \u201ePo dni str\u00e1venom za po\u010d\u00edta\u010dom mi ve\u013emi dobre padne st\u00e1\u0165 nad mix\u00e9rom. Je to \u00fapln\u00e9 in\u00fd druh pr\u00e1ce, pri ktorom si v\u017edy pre\u010dist\u00edm hlavu,\u201c smeje sa.<\/p>\n

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

\u010co rob\u00ed nanuk nanukom zna\u010dky Marinela? <\/strong><\/p>\n

Chu\u0165, farba a\u00a0v\u00f4\u0148a \u010dist\u00e9ho ovocia. Ke\u010f ho \u010dlovek ochutn\u00e1, nemal by len pripom\u00edna\u0165 dan\u00e9 ovocie. N\u00e1\u0161 nanuk neobsahuje \u017eiadnu smotanu, \u017eiadne \u00e9\u010dka \u010di farbiv\u00e1, \u017eiadne umel\u00e9 pr\u00edchute. Ide\u00e1lny nanuk sa nel\u00e1me, m\u00f4\u017eete sa do\u0148 bez probl\u00e9mov zahryzn\u00fa\u0165, nie je tvrd\u00fd ako skala. A\u00a0nie\u010do aj v\u00e1\u017ei – v\u00a0porovnan\u00ed so zmrzlinou nem\u00e1 v\u00a0sebe \u017eiaden na\u0161\u013eahan\u00fd vzduch, a\u00a0preto je \u0165a\u017e\u0161\u00ed.<\/p>\n

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V \u010dom spo\u010d\u00edva tajomstvo v\u00fdroby perfektn\u00fdch nanukov? \u00a0<\/strong><\/p>\n

Tajomstvo nie je a\u017e tak\u00e9 tajn\u00e9, v\u0161etko je to hlavne o\u00a0kvalite ovocia a\u00a0poctivosti v\u00fdroby. Treba vedie\u0165, \u017ee ka\u017ed\u00e9 ovocie je in\u00e9, m\u00e1 in\u00fd charakter a\u00a0in\u00fa v\u00fd\u0161ku cukornatosti – je d\u00f4le\u017eit\u00e9 pozna\u0165 ju kv\u00f4li \u0161trukt\u00fare nanuku. My si cukornatos\u0165 meriame v\u00a0ka\u017edej z\u00e1sielke ovocia refraktometrom a\u00a0pod\u013ea toho, ak\u00e1 je jej v\u00fd\u0161ka, upravujeme v\u00fdrobn\u00fd proces. Nanuky mraz\u00edme v\u00a0\u0161peci\u00e1lnych nanukov\u00fdch form\u00e1ch – pri teplote a\u017e m\u00ednus 40 \u00b0C. \u010c\u00edm r\u00fdchlej\u0161ie ovocn\u00e1 hmota zmrzne, t\u00fdm viac vitam\u00ednov v\u00a0nej zostane.<\/p>\n

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Simonetta Zalov\u00e1<\/p>\n

foto Jozef Barinka<\/p>\n

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Cel\u00fd \u010dl\u00e1nok aj s\u00a0receptami na v\u00fdrobu ovocn\u00fdch dobr\u00f4t n\u00e1jdete v letnom dvoj\u010d\u00edsle MIAU (2017)<\/em><\/p>\n

\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

  Jedna miluje \u010du\u010doriedky a\u00a0dok\u00e1\u017ee si ich aj sama dopestova\u0165, druh\u00e1 pri\u0161la na to, ako z\u00a0\u010dist\u00e9ho ovocia vyrobi\u0165 ten najfantastickej\u0161\u00ed nanuk a\u00a0tretia sa vypracovala na skuto\u010dn\u00fa majsterku lahodn\u00fdch franc\u00fazskych kol\u00e1\u010dikov \u201etartov\u201c, bohato zdoben\u00fdch \u010derstv\u00fdm ovoc\u00edm. Cukr\u00e1rky Barbora, Juliana,\u00a0Daniela. A\u00a0ich svie\u017ee letn\u00e9 recepty…   \u00a0 Barbora Bafi Fig\u013eu\u0161ov\u00e1   \u010cu\u010doriedkovo Majsterka: V\u00a0pestovan\u00ed a v\u00fdrobe \u010du\u010doriedok a\u00a0r\u00f4znych […]<\/p>\n","protected":false},"author":3,"featured_media":4544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,9],"tags":[],"class_list":["post-4525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leto-2017","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4525","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=4525"}],"version-history":[{"count":19,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4525\/revisions"}],"predecessor-version":[{"id":4554,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/4525\/revisions\/4554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/4544"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=4525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=4525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=4525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}