{"id":5712,"date":"2018-06-21T08:40:20","date_gmt":"2018-06-21T06:40:20","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=5712"},"modified":"2018-06-22T11:01:06","modified_gmt":"2018-06-22T09:01:06","slug":"ceresne-z-kolaca","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/ceresne-z-kolaca\/","title":{"rendered":"\u010cere\u0161ne z kol\u00e1\u010da"},"content":{"rendered":"

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Aj v\u00e1m hne\u010f pri tomto slovnom spojen\u00ed prich\u00e1dza na um n\u00e1dhern\u00fd hlas Hany Hegerovej, ke\u010f spieva o\u00a0lozen\u00ed po stromoch s\u00a0chlapcami,\u00a0o\u00a0zlomenej hal\u00fazke a\u00a0\u010dere\u0161niach za bl\u00fazkou? \u010cas \u010dere\u0161n\u00ed je u\u017e tu (nepreme\u0161kajte v\u0161ak ani jahody, egre\u0161e \u010di marhule) a\u00a0spolu s\u00a0n\u00edm ove\u013ea v\u00e4\u010d\u0161ia chu\u0165 na sladk\u00e9, \u0161\u0165avnat\u00e9 a\u00a0zdrav\u00e9 plody, ktor\u00e9 m\u00f4\u017eeme \u013eahko ukry\u0165 do kol\u00e1\u010da. A\u00a0treb\u00e1rs aj pod \u013eahu\u010dk\u00fa bl\u00fazku. <\/em><\/p>\n

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Na pomoc sme si vzali tri foodblogerky, pre ktor\u00e9 napiec\u0165, naaran\u017eova\u0165 a\u00a0nafoti\u0165 desiatky jed\u00e1l (a kol\u00e1\u010dov!) akoby v\u00f4bec nebol probl\u00e9m. Pravda je v\u0161ak tak\u00e1, \u017ee ka\u017ed\u00fd pr\u00edspevok na ich blogu si vy\u017eaduje ve\u013ea \u010dasu, kreativity a\u00a0\u00fasilia, no v\u00fdsledok je zaka\u017ed\u00fdm \u013eahu\u010dk\u00fd, vo\u0148av\u00fd a\u00a0ve\u013emi \u201ejedl\u00fd\u201c. S\u00a0pr\u00edchodom leta aj v\u00a0blogersk\u00fdch kuchyniach ove\u013ea viac rozvoniava \u010derstv\u00e9 ovocie, kone\u010dne pri\u0161iel \u010das, ke\u010f sta\u010d\u00ed prejs\u0165 bos\u00fdmi nohami po z\u00e1hrade a\u00a0vzia\u0165 si tu r\u00edbezle, tam jah\u00f4dky, do dlan\u00ed naobera\u0165 zop\u00e1r \u010dere\u0161n\u00ed a\u00a0potom pripravi\u0165 pre najmil\u0161\u00edch dezert, pri ktorom v\u0161etci pookrej\u00fa. Nechajte sa pozva\u0165 ku stolu od Veroniky, Ivky a\u00a0Marty. Ochutnajte, na tanieri ni\u010d nenechajte a\u00a0ak budete nad\u0161en\u00ed rovnako ako my, pokojne si vysk\u00fa\u0161ajte niektor\u00fd z\u00a0ich ovocno-kol\u00e1\u010dov\u00fdch receptov…<\/p>\n

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Veronika \u010cop\u00edkov\u00e1<\/strong><\/p>\n

Leniv\u00e1 kuch\u00e1rka<\/strong><\/p>\n

Nazva\u0165 svoj blog Leniv\u00e1 kuch\u00e1rka a\u00a0potom v \u0148om uverej\u0148ova\u0165 n\u00e1dhern\u00e9 \u010dl\u00e1nky a\u00a0fotky jed\u00e1l je \u010dist\u00e1 provok\u00e1cia! A\u00a0nemus\u00edte ma\u0165 strach, v\u0161etky s\u00fa zdrav\u00e9 a\u00a0pritom skvel\u00e9, kol\u00e1\u010de \u010di\u00a0z\u00e1kusky na v\u0161etky pr\u00edle\u017eitosti a\u00a0vz\u00e1cne okamihy. A\u00a0pozor, Leniv\u00e1 kuch\u00e1rka Veronika je in\u017einierka podnikov\u00fdch financi\u00ed, spoluautorka online magaz\u00ednu o\u00a0jedle a\u00a0zdravom \u017eivotnom \u0161t\u00fdle Brezza a gastro blogerka roka 2017<\/a> v\u00a0jednom.<\/p>\n

\u201eMojou najslad\u0161ou spomienkou z\u00a0detstva je kysnut\u00fd \u010du\u010doriedkov\u00fd kol\u00e1\u010d od mojej mamy. Dodnes si pam\u00e4t\u00e1m na chrumkav\u00e9 okraje cesta, such\u0161iu striedku a\u00a0lesn\u00e9 \u010du\u010doriedky zafarbuj\u00face jazyk,\u201c vrav\u00ed Veronika. Asi aj preto sa v\u00e4\u010d\u0161ina receptov, ktor\u00e9 n\u00e1jdete na jej blogu, sp\u00e1ja so spomienkami na konkr\u00e9tnych \u013eud\u00ed, od ktor\u00fdch \u010derp\u00e1 in\u0161pir\u00e1ciu. \u201eMoja mama, priate\u013eova mama a\u00a0babi\u010dka s\u00fa moje m\u00fazy, od ktor\u00fdch sa st\u00e1le m\u00e1m \u010do u\u010di\u0165.\u201c Obdobie, ktor\u00e9 by sa dalo nazva\u0165 aj prv\u00fdm v\u00edtan\u00edm leta, patr\u00ed medzi Veronikine najob\u013e\u00fabenej\u0161ie. Rada vtedy nakupuje na trhu od lok\u00e1lnych pestovate\u013eov, u\u00a0ktor\u00fdch n\u00e1jde tie najlep\u0161ie \u0161\u0165avnat\u00e9 broskyne, v\u00ednov\u00e9 \u010dere\u0161ne a\u00a0chrumkav\u00fa \u0161parg\u013eu. S\u00a0rozmanitos\u0165ou sez\u00f3nneho ovocia a\u00a0zeleniny sa preb\u00fadza aj jej kreativita a\u00a0chu\u0165 tvori\u0165. \u201eV\u00a0tomto obdob\u00ed u\u00a0m\u0148a prevl\u00e1daj\u00fa \u013eahk\u00e9 a\u00a0r\u00fdchle recepty<\/a>, ide\u00e1lne na v\u00edkendov\u00fd i\u00a0\u00b4krabi\u010dkov\u00fd\u00b4 obed do pr\u00e1ce. Jednoducho, jedl\u00e1, po ktor\u00fdch v\u00a0teple nepr\u00edde \u010dloveku \u0165a\u017eko a\u00a0m\u00e1 po nich e\u0161te miesto aj na osvie\u017euj\u00faci dezert.\u201c<\/p>\n

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

Kol\u00e1\u010d bez m\u00faky a\u00a0cukru <\/strong><\/p>\n

Potrebujeme na cesto: <\/strong>3 vajcia, 150 g bieleho jogurtu, 50 g roztopen\u00e9ho masla, 2 zrel\u00e9 ban\u00e1ny, 170 g mlet\u00fdch ovsen\u00fdch vlo\u010diek, 30 g kakaa, 1 \u010cL kypriaceho pr\u00e1\u0161ku, \u0161tipku soli.<\/p>\n

Na kr\u00e9m: <\/strong>200 g horkej \u010dokol\u00e1dy, 2 zrel\u00e9 ban\u00e1ny, 350 g mascarpone, kakao na posypanie, maliny zo z\u00e1hradky na ozdobu.<\/p>\n

Pr\u00edprava: <\/strong>V\u00a0miske zmie\u0161ame vajcia s\u00a0ban\u00e1nmi rozpu\u010den\u00fdmi na ka\u0161u. Prid\u00e1me jogurt, vla\u017en\u00e9 roztopen\u00e9 maslo a\u00a0premie\u0161ame. V\u00a0druhej miske zmie\u0161ame vlo\u010dky, kakao, kypriaci pr\u00e1\u0161ok a\u00a0so\u013e. Such\u00e9 ingrediencie postupne prisyp\u00e1vame k\u00a0mokr\u00fdm, a\u017e k\u00fdm metli\u010dkou nevymie\u0161ame hladk\u00e9 cesto. Cesto vylejeme do papierom vylo\u017eenej tortovej formy (priemer 26 cm) a\u00a0d\u00e1me piec\u0165 na 180 \u00b0C\u00a0 pribli\u017ene 35 a\u017e 40 min\u00fat. Po upe\u010den\u00ed vytiahneme korpus z\u00a0r\u00fary a\u00a0nech\u00e1me vychladn\u00fa\u0165.\u00a0 Medzit\u00fdm si roztop\u00edme vo vodnom k\u00fapeli \u010dokol\u00e1du. Roztopen\u00fa \u010dokol\u00e1du d\u00e1me bokom zo spor\u00e1ka a\u00a0prid\u00e1me k\u00a0nej ban\u00e1ny rozpu\u010den\u00e9 na ka\u0161u. Na z\u00e1ver prid\u00e1me mascarpone izbovej teploty a\u00a0kr\u00e9m poriadne premie\u0161ame. Kr\u00e9m vylejeme na cesto, urovn\u00e1me a\u00a0odlo\u017e\u00edme na p\u00e1r hod\u00edn do chladni\u010dky. Pred serv\u00edrovan\u00edm posypeme kakaom a\u00a0bohato ozdob\u00edme malinami.<\/p>\n

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Kol\u00e1\u010de od babi\u010dky<\/strong><\/p>\n

Veronika doma v\u00a0z\u00e1suvke opatruje zbierku star\u00fdch kalend\u00e1rov, ktor\u00e9 maj\u00fa \u00factyhodn\u00fd vek 40 –\u00a0 50 rokov. Odklad\u00e1 si ich, preto\u017ee ju zauj\u00edma, ak\u00e9 recepty vznikali kedysi, s\u00a0ak\u00fdmi radami a\u00a0tipmi sa sp\u00e1jali a\u00a0ak\u00e1 fotografia ich sprev\u00e1dzala. \u201eAk si to porovn\u00e1m so s\u00fa\u010dasn\u00fdmi fotkami jed\u00e1l, ktor\u00e9 s\u00fa u\u017e v\u00e4\u010d\u0161inou spojen\u00e9 s\u00a0foodstylingom a\u00a0storytellingom, zam\u00fd\u0161\u013eam sa, ak\u00e9 trendy pr\u00eddu nesk\u00f4r. Ale rada by som sa na chv\u00ed\u013eku ocitla v\u00a0ko\u017ei niektor\u00e9ho z\u00a0najuzn\u00e1vanej\u0161\u00edch \u201epastry chefov\u201c, aby som prenikla do skrytej kreativity, vytrvalosti a\u00a0sebazdokona\u013eovania, ktor\u00fdmi sa ka\u017ed\u00fd z\u00a0nich vyzna\u010duje. A\u00a0tro\u0161ku z\u00a0toho v\u0161etk\u00e9ho si preniesla do m\u00f4jho \u017eivota.\u201c Do vlastnej kuchyne si preniesla aj \u010dosi zo \u017eivota svojej babi\u010dky, neraz siahne po jej tradi\u010dnom recepte, iba ho jemne pretvor\u00ed na zdrav\u0161\u00ed. \u201eStar\u00e9, rukou p\u00edsan\u00e9 recepty kol\u00e1\u010dov maj\u00fa svoju atmosf\u00e9ru a\u00a0ke\u010f pod\u013ea nich nape\u010dieme, je v\u00a0tom em\u00f3cia, spomienky na leto u\u00a0babi\u010dky, pohladenie po hlave. Kol\u00e1\u010d od babi\u010dky bol ako sladk\u00fd liek na sinku na kolene.\u201c<\/p>\n

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

Ovocn\u00fd cheesecake<\/strong><\/p>\n

Potrebujeme: <\/strong>240 g su\u0161ienok, 140 g roztopen\u00e9ho masla, 3 vajcia, 5 PL cukru, 1 \u010cL vanilky, 500 g mascarpone, 2 PL kukuri\u010dn\u00e9ho \u0161krobu, ovocie na ozdobu.<\/p>\n

Pr\u00edprava:<\/strong> Rozdrven\u00e9 su\u0161ienky s\u00a0roztopen\u00fdm maslom zmie\u0161ame, prelo\u017e\u00edme do tortovej formy (priemer 22 – 24 cm) a\u00a0pomocou ly\u017eice rovnomerne poutl\u00e1\u010dame na dno a\u00a0boky formy. Vlo\u017e\u00edme do r\u00fary a\u00a0pe\u010dieme 15 min\u00fat pri 170 \u00b0C. V\u00a0miske zmie\u0161ame mascarpone s\u00a0cukrom. Prid\u00e1me \u017e\u013atka, vanilku a\u00a0\u0161krob a\u00a0dobre premie\u0161ame. Na z\u00e1ver jemne po ly\u017eiciach vmie\u0161ame vy\u0161\u013eahan\u00fd sneh z\u00a0bielkov. Kr\u00e9m vylejeme na vychladnut\u00fd su\u0161ienkov\u00fd korpus. Cheesecake vlo\u017e\u00edme do r\u00fary a pe\u010dieme 50 min\u00fat pri 150 \u00b0C. Na dno r\u00fary d\u00e1me plech s\u00a0vodou, aby na povrchu nepopraskal. Cheesecake je dope\u010den\u00fd vtedy, ke\u010f sa okraje jemne oddelia od formy, stred ale zostane st\u00e1le roztrasen\u00fd ako \u017eelat\u00edna. Hotov\u00fd cheesecake vytiahneme z\u00a0r\u00fary a\u00a0nech\u00e1me vychladn\u00fa\u0165. Ozdob\u00edme ovoc\u00edm, ktor\u00e9 m\u00e1me pod\u013ea sez\u00f3ny pr\u00e1ve po ruke.<\/p>\n

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

Ivana Ti\u0161kov\u00e1<\/strong><\/p>\n

Dottka<\/strong><\/p>\n

Je zn\u00e1ma pod blogov\u00fdm menom Dottka.sk a svojim \u010ditate\u013eom prin\u00e1\u0161a nielen z\u00e1\u017eitky z\u00a0kuchyne, ale aj z ciest po svete. I jej, tak ako mnoh\u00fdm z\u00a0n\u00e1s, pripom\u00ednaj\u00fa v\u00f4ne a\u00a0zvuky mnoh\u00e9 z\u00e1\u017eitky z\u00a0detstva, konkr\u00e9tne chute sa jej sp\u00e1jaj\u00fa so spomienkami, v\u00a0ktor\u00fdch naj\u010dastej\u0161ie vystupuje babi\u010dka. Dottka ver\u00ed, \u017ee pe\u010denie nie je iba o\u00a0sladkostiach. Je aj o\u00a0tenu\u010dkej hranici, kde sa realita men\u00ed na sen a\u00a0fant\u00e1ziu…<\/p>\n

\u201eNajkraj\u0161ie spomienky s\u00a0jedlom sa mi paradoxne nesp\u00e1jaj\u00fa s\u00a0letom a\u00a0pr\u00e1zdninami, ale s\u00a0\u010dasom Vianoc, kedy sme s\u00a0babkou piekli kol\u00e1\u010de. \u010co sa jedla t\u00fdka, boli to moje dve babky, ktor\u00e9 najlep\u0161ie varili a\u00a0piekli. Chv\u00edle pre\u017eit\u00e9 s\u00a0nimi ma formovali a\u00a0v\u010faka nim m\u00e1m v\u00a0sebe v\u00e1\u0161e\u0148 pre jedlo.\u201c Ivana m\u00e1 vo svojej kuchyni rada jar i\u00a0leto, pod oknom jej rastie kr\u00e1sna lipa, ktor\u00e1 zaber\u00e1 cel\u00fd v\u00fdh\u013ead a\u00a0v\u00a0\u010dase poobedia, ke\u010f slnko prech\u00e1dza cez listy stromu dnu, zavl\u00e1dne v\u00a0kuchyni pokojn\u00e1, pomal\u00e1 atmosf\u00e9ra. \u201eZvonka po\u010du\u0165 iba spev vt\u00e1kov, pust\u00edm si potichu nejak\u00fa star\u00fa hudbu, swing alebo jazz, a\u00a0to je t\u00e1 prav\u00e1 chv\u00ed\u013ea, aby som nie\u010do piekla alebo fotila.\u201c Ke\u010f za\u010d\u00edna by\u0165 vonku u\u017e teplo, men\u00ed sa aj Ivkine stravovanie. Sna\u017e\u00ed sa nahr\u00e1dza\u0165 biely cukor in\u00fdmi, zdrav\u0161\u00edmi variantmi a v\u00a0letnom \u010dase si rada dopraje ve\u013ea ovocia. \u201eChod\u00edm najrad\u0161ej na trh, no tento rok chceme so sestrou vysk\u00fa\u0161a\u0165 aj nejak\u00fd zber u\u00a0n\u00e1s v\u00a0okol\u00ed.\u00a0 M\u00e1m rada jednoduch\u00e9 ovocn\u00e9 kol\u00e1\u010de, kde nie je zbyto\u010dne ve\u013ea ingredienci\u00ed a\u00a0kde vynikne ich chu\u0165.\u201c<\/p>\n

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

Kokosovo-marhu\u013eov\u00e1 galettka<\/strong><\/p>\n

Potrebujeme: <\/strong>190 g hladkej m\u00faky, 70 g str\u00fahan\u00e9ho kokosu, 20 g pr\u00e1\u0161kov\u00e9ho cukru, 1 \u017e\u013atok, 1 PL vody, 150 g masla, \u0161tipku soli.<\/p>\n

Na n\u00e1pl\u0148: <\/strong>550 g marh\u00fa\u013e, 2 PL medu, 1\u00a0PL ag\u00e1vov\u00e9ho sirupu, 2 PL \u0161krobu, 1 PL citr\u00f3novej \u0161\u0165avy.<\/p>\n

Pr\u00edprava<\/strong>: Najprv vypracujeme cesto, preosejeme m\u00faku, pr\u00e1\u0161kov\u00fd cukor a\u00a0prid\u00e1me kokos a tro\u0161ku soli. Do such\u00fdch pr\u00edsad vhod\u00edme \u017e\u013atok, prid\u00e1me 2 polievkov\u00e9 ly\u017eice studenej vody a na kocky pokr\u00e1jan\u00e9 studen\u00e9 maslo. V\u0161etko spolu spoj\u00edme a zabalen\u00e9 vo f\u00f3lii nech\u00e1me hodinu odpo\u010d\u00edva\u0165 v chladni\u010dke. Marhule zbav\u00edme k\u00f4stky a polovice prekroj\u00edme e\u0161te na polovicu, zmie\u0161ame s\u00a0citr\u00f3novou \u0161\u0165avou, medom a ag\u00e1vov\u00fdm sirupom. Pomer si m\u00f4\u017eete upravi\u0165 pod\u013ea vlastn\u00fdch chut\u00ed. Na dosku d\u00e1me papier na pe\u010denie\u00a0(bez neho to nerobte, inak neprelo\u017e\u00edte cesto na plech), popr\u00e1\u0161ime m\u00fakou a vyva\u013ek\u00e1me cesto. Do stredu pouklad\u00e1me marhule. Okraje trochu sto\u010d\u00edme, alebo jednoducho prelo\u017e\u00edme, aby ovocie nepovypad\u00e1valo. Povrch potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom a m\u00f4\u017eeme posypa\u0165 kry\u0161t\u00e1lov\u00fdm cukrom. Pe\u010dieme pri 200 \u00baC pribli\u017ene 20 – 25 min\u00fat.<\/p>\n

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\"\"<\/a>\u00a0<\/strong>Letn\u00fd kol\u00e1\u010d s bazou a ovsen\u00fdmi vlo\u010dkami<\/strong><\/p>\n

Potrebujeme: <\/strong>40 g hned\u00e9ho cukru, 3 vaj\u00ed\u010dka, 130 g ke\u0161u orie\u0161kov (alebo mandl\u00ed), 1 \u010cL su\u0161enej citr\u00f3novej k\u00f4ry, 1\/2 \u010cL tonka orie\u0161ku, 1 PL vanilkov\u00e9ho extraktu, bazov\u00fd sirup (3\/4 dl alebo pod\u013ea chuti), 210 g ovsen\u00fdch vlo\u010diek.<\/p>\n

Na glaz\u00faru:<\/strong> 2 balenia ricotty (pr\u00edpadne mix tvarohu a ricotty), vanilkov\u00fd extrakt, 6 PL javorov\u00e9ho cukru, 3 PL bazov\u00e9ho sirupu, mix ovocia.<\/p>\n

Postup:<\/strong> Vaj\u00ed\u010dka vy\u0161\u013eah\u00e1me s cukrom a vanilkov\u00fdm extraktom do peny. Prid\u00e1me bazov\u00fd sirup a nastr\u00fahan\u00fd orie\u0161ok tonka. Ke\u0161u orie\u0161ky nasek\u00e1me (nemusia by\u0165 \u00faplne najemno). Do vaje\u010dnej zmesi prid\u00e1me ke\u0161u, citr\u00f3nov\u00fa k\u00f4ru a ovsen\u00e9 vlo\u010dky. V\u0161etko dobre premie\u0161ame a d\u00e1me do tortovej formy, vylo\u017eenej papierom na pe\u010denie. Pe\u010dieme pri 200 \u00b0C asi 20 – 30 min\u00fat. Na glaz\u00faru zmie\u0161ame v\u0161etky suroviny. (Ak nem\u00e1te javorov\u00fd cukor, m\u00f4\u017eete pou\u017ei\u0165 oby\u010dajn\u00fd pr\u00e1\u0161kov\u00fd cukor.) Hotov\u00fd korpus nech\u00e1me vychladn\u00fa\u0165, natrieme ho kr\u00e9mom a ozdob\u00edme ovoc\u00edm.<\/p>\n

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Marta Mar\u010d\u00e1kov\u00e1<\/strong><\/p>\n

The Story of a\u00a0Cake<\/strong><\/p>\n

V\u00fdsti\u017enej\u0161ie sa jej blog ani nem\u00f4\u017ee vola\u0165, najm\u00e4 v\u00a0s\u00favislosti s\u00a0kol\u00e1\u010dmi, ktor\u00e9 pe\u010die ako bohy\u0148a. Rada cestuje a\u00a0jej cestopisy s\u00fa na blogu rovnako \u010d\u00edtan\u00e9 a\u00a0\u00faspe\u0161n\u00e9. Marta je v\u00a0pracovnom \u017eivote pr\u00e1vni\u010dka, ktor\u00e1 si v\u00a0kuchyni len kr\u00e1ti dlh\u00e9 chv\u00edle. No a\u00a0ke\u010f\u017ee je aj \u010dinorod\u00e1 a\u00a0talentovan\u00e1, je i spoluautorkou dvoch kuch\u00e1rskych kn\u00edh Pr\u00edbehy z\u00a0kuchyne a\u00a0Pr\u00edbehy z\u00a0kuchyne 2. Rada nostalgicky spom\u00edna na letn\u00e9 poobedia u\u00a0babky, ke\u010f po dni str\u00e1venom vonku unaven\u00e1 dobehla do kuchyne a\u00a0vyhladovan\u00e1 sa vrhla na oby\u010dajn\u00e9 biele ro\u017eky z\u00a0pek\u00e1rne, natret\u00e9\u00a0maslom a\u00a0vo\u0148av\u00fdm sladk\u00fdm dom\u00e1cim d\u017eemom.<\/p>\n

\u201eAko foodblogerka som napiekla u\u017e kade\u010do, no moj\u00edm dezertom numero uno zost\u00e1va oby\u010dajn\u00e1 smotanov\u00e1 torta, taktie\u017e spomienka na detsk\u00e9 \u010dasy.\u201c Na dedine, odkia\u013e Marta poch\u00e1dza, maj\u00fa jej rodi\u010dia svoje z\u00e1hradn\u00e9 kr\u00e1\u013eovstvo, v\u00a0lete pln\u00e9 sladk\u00fdch jah\u00f4d, mal\u00edn, ovocn\u00fdch strom\u010dekov a\u00a0vinicu pln\u00fa sladk\u00e9ho hrozna. V\u00a0letn\u00fdch hor\u00fa\u010dav\u00e1ch je preto najlep\u0161\u00edm dezertom pr\u00e1ve \u010derstv\u00e9, \u0161\u0165avnat\u00e9 ovocie priamo zo z\u00e1hrady. \u201eNed\u00e1m dopusti\u0165 na maminu ovocn\u00fa bublaninu,\u201c vrav\u00ed Marta, ktor\u00e1 miluje aj ovocn\u00e9 a\u00a0zeleninov\u00e9 trhy, pr\u00e1ve pre ich atmosf\u00e9ru, ruch a farby. Pokia\u013e jej to \u010das dovol\u00ed, sobotn\u00e9 r\u00e1no u\u00a0nej patr\u00ed aspo\u0148 raz do mesiaca zn\u00e1mej Mileti\u010dke. \u201eTu doma, v\u00a0Bratislave, n\u00e1m za oknom dozrievaj\u00fa \u010dere\u0161ne a\u00a0neviem sa u\u017e do\u010dka\u0165 kvitn\u00facej bazy. Leto je pre m\u0148a neuverite\u013ene pozit\u00edvne obdobie a\u00a0nab\u00edja ma energiou.\u201c<\/p>\n

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

R\u00edbez\u013eov\u00fd kol\u00e1\u010d s\u00a0ricottou<\/strong><\/p>\n

Potrebujeme:<\/strong> 75 g zm\u00e4knut\u00e9ho masla, 80 g trstinov\u00e9ho cukru, 2 cel\u00e9 men\u0161ie vajcia, 70 ml mlieka, 130 g hladkej \u0161paldovej m\u00faky (m\u00f4\u017ee by\u0165 aj bezlepkov\u00e1 zmes), 1,5 \u010cL pr\u00e1\u0161ku do pe\u010diva, 100 g ricotty, 200 g jemn\u00e9ho tvarohu, 1 cel\u00e9 vajce, 2 PL trstinov\u00e9ho cukru, 1 \u010cL vanilkov\u00e9ho extraktu, 1 PL \u0161krobu, 300 g r\u00edbezl\u00ed alebo in\u00e9ho \u010derstv\u00e9ho ovocia.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru vyhrejeme na 180 \u00b0C, priprav\u00edme si formu s\u00a0priemerom 26 cm (najlep\u0161ie tartov\u00fa s\u00a0vyberate\u013en\u00fdm dnom), vymast\u00edme ju tukom a\u00a0vysypeme m\u00fakou. Vy\u0161\u013eah\u00e1me zm\u00e4knut\u00e9 maslo s\u00a0cukrom do peny. Za\u0161\u013eah\u00e1me po jednom vajcia, potom mlieko. Prid\u00e1me m\u00faku s\u00a0pr\u00e1\u0161kom do pe\u010diva a\u00a0vypracujeme cesto. Cesto roztla\u010d\u00edme po celej ploche formy, trochu aj na okraje. Vy\u0161\u013eah\u00e1me ricottu s\u00a0tvarohom, vajcom, cukrom. Prid\u00e1me extrakt a\u00a0zamie\u0161ame aj \u0161krob. Tvarohovo-ricottov\u00fa zmes nalejeme na cesto.\u00a0Navrch nauklad\u00e1me \u010derstv\u00e9 drobn\u00e9 ovocie – r\u00edbezle, \u010du\u010doriedky, maliny… D\u00e1me piec\u0165 do r\u00fary na 40 – 45 min\u00fat. Kol\u00e1\u010dik nech\u00e1me \u00faplne vychladn\u00fa\u0165, a\u017e potom ho pokr\u00e1jame.<\/p>\n

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\u0160paldov\u00fd letn\u00fd kol\u00e1\u010d s\u00a0\u010dere\u0161\u0148ami<\/strong><\/p>\n

Potrebujeme:<\/strong> 200 g trstinov\u00e9ho cukru, 100 g zm\u00e4knut\u00e9ho masla, 2 vajcia, 1 dl mlieka, 200 g hladkej \u0161paldovej m\u00faky, 2 \u010cL pr\u00e1\u0161ku do pe\u010diva, 1 \u010cL \u0161korice, 1 \u010cL vanilkov\u00e9ho extraktu, \u0161tipku soli, 200 g odk\u00f4stkovan\u00fdch \u010dere\u0161n\u00ed, pr\u00e1\u0161kov\u00fd cukor na ozdobu.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru vyhrejeme na 170 \u00b0C. Tartov\u00fa formu vymast\u00edme tukom. Vy\u0161\u013eah\u00e1me maslo s cukrom dopenista, prid\u00e1me po jednom vajcia. Prilejeme mlieko a vanilkov\u00fd extrakt. Samostatne v miske zmie\u0161ame m\u00faku, pr\u00e1\u0161ok, \u0161koricu a so\u013e. Such\u00fa zmes primie\u0161ame stierkou k vlhkej zmesi a nakoniec primie\u0161ame \u010dere\u0161ne. Cesto d\u00e1me do tartovej formy a zarovn\u00e1me. Pe\u010dieme 15 min\u00fat pri teplote 170 \u00b0C. Potom teplotu zn\u00ed\u017eime na 150 \u00b0C a pe\u010dieme \u010fal\u0161\u00edch 35 – 40 min\u00fat. Kol\u00e1\u010d nech\u00e1me vychladn\u00fa\u0165 a posypeme pr\u00e1\u0161kov\u00fdm cukrom.<\/p>\n

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Gabina Weissov\u00e1<\/p>\n

foto arch\u00edvy blogeriek<\/p>\n

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Cel\u00e9 \u010dl\u00e1nok si vychutnajte v j\u00fanovom \u010d\u00edsle MIAU (2018)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Aj v\u00e1m hne\u010f pri tomto slovnom spojen\u00ed prich\u00e1dza na um n\u00e1dhern\u00fd hlas Hany Hegerovej, ke\u010f spieva o\u00a0lozen\u00ed po stromoch s\u00a0chlapcami,\u00a0o\u00a0zlomenej hal\u00fazke a\u00a0\u010dere\u0161niach za bl\u00fazkou? \u010cas \u010dere\u0161n\u00ed je u\u017e tu (nepreme\u0161kajte v\u0161ak ani jahody, egre\u0161e \u010di marhule) a\u00a0spolu s\u00a0n\u00edm ove\u013ea v\u00e4\u010d\u0161ia chu\u0165 na sladk\u00e9, \u0161\u0165avnat\u00e9 a\u00a0zdrav\u00e9 plody, ktor\u00e9 m\u00f4\u017eeme \u013eahko ukry\u0165 do kol\u00e1\u010da. A\u00a0treb\u00e1rs aj […]<\/p>\n","protected":false},"author":3,"featured_media":5717,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,9],"tags":[],"class_list":["post-5712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jun-2018","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5712","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=5712"}],"version-history":[{"count":6,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5712\/revisions"}],"predecessor-version":[{"id":5723,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5712\/revisions\/5723"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/5717"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=5712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=5712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=5712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}