{"id":613,"date":"2015-02-10T13:59:36","date_gmt":"2015-02-10T11:59:36","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=613"},"modified":"2015-02-10T13:59:36","modified_gmt":"2015-02-10T11:59:36","slug":"silvester-s-chutou-azie","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/silvester-s-chutou-azie\/","title":{"rendered":"Silvester s chu\u0165ou \u00c1zie"},"content":{"rendered":"

Gabina Weissov\u00e1, Kamura<\/p>\n

Michal Sv\u00e1\u010dek, Kamura\u00b4s Mise en Place<\/p>\n

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Ak e\u0161te nepozn\u00e1te t\u00fato milovn\u00ed\u010dku m\u00e4sa (hlavne steakov) a kvalitn\u00fdch no\u017eov, pros\u00edm – zozn\u00e1mte sa. Kamila Rundusov\u00e1 alias Kamura je posadnut\u00e1 hlavne \u00e1zijskou kuchy\u0148ou a\u00a0za jedlom je ochotn\u00e1 vycestova\u0165 aj na kraj sveta. Varila na Novom Z\u00e9lande, v\u00a0Austr\u00e1lii a e\u0161te ned\u00e1vno ste ju mohli stretn\u00fa\u0165 v\u00a0Lond\u00fdne ako historicky prv\u00fa \u017eenu pri grile v\u00a0podniku Jamieho Olivera. Dnes vedie dvojjazy\u010dn\u00fd (v \u010de\u0161tine a\u00a0angli\u010dtine) blog Kamura\u00b4s Mise en Place, pracuje ako osobn\u00e1 kuch\u00e1rka na s\u00fakromn\u00fdch oslav\u00e1ch, a\u00a0tak netradi\u010dn\u00e9 a\u00a0v\u00fdnimo\u010dn\u00e9 ako ona sama bude aj silvestrovsk\u00e9 menu z\u00a0jej kuchyne…<\/em><\/strong><\/p>\n

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

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Mo\u017eno sa p\u00fdtate, \u010do znamen\u00e1 Mise en Place, v\u00fdraz, ktor\u00fdm pomenovala svoj chutn\u00fd a\u00a0ve\u013emi v\u00fd\u017eivn\u00fd blog. Nu\u017e, ide o franc\u00fazsky sp\u00f4sob na ozna\u010denie organiz\u00e1cie a\u00a0pr\u00edpravy jed\u00e1l v\u00a0kuchyni pred samotn\u00fdm varen\u00edm. Jeho doslovn\u00fd preklad znie \u201eda\u0165 na miesto\u201c. Kamura odpor\u00fa\u010da v\u00a0r\u00e1mci pr\u00edprav na silvestrovsk\u00fa noc v\u0161etko prichysta\u0165 vopred: nakr\u00e1ja\u0165, nastr\u00faha\u0165 a\u00a0nasypa\u0165 ingrediencie do mi\u0161ti\u010diek. A\u00a0predov\u0161etk\u00fdm – poriadne nabr\u00fasi\u0165 no\u017ee! \u201eBez t\u00fdch jednoducho nevar\u00edm. Okrem no\u017eov v\u00a0mojej kuchyni nikdy nesmie ch\u00fdba\u0165 kvalitn\u00e1 morsk\u00e1 so\u013e, kokosov\u00fd olej a\u00a0\u010derstv\u00e9 bylinky.\u201c<\/p>\n

Kamila Rundusov\u00e1 sa netaj\u00ed, \u017ee preferuje medzin\u00e1rodn\u00fa kuchy\u0148u pred \u010deskou, aj ke\u010f na viano\u010dnom stole si in\u00e9, ako tradi\u010dn\u00e9 \u010desk\u00e9 jedl\u00e1 predstavi\u0165 nedok\u00e1\u017ee: \u201eMilujem chu\u0165 poctivej rybacej polievky, vysm\u00e1\u017ean\u00e9ho kapra a\u00a0zemiakov\u00fd \u0161al\u00e1t. \u010co v\u0161ak nemus\u00edm, to s\u00fa viano\u010dn\u00e9 kol\u00e1\u010diky. Na m\u0148a je to pr\u00edli\u0161 ve\u013ea m\u00faky, cukru a\u00a0tuku v\u00a0m\u00e1lo zauj\u00edmavom vyhotoven\u00ed, ale ke\u010f sa niekomu naozaj vydaria, rada si p\u00e1r k\u00faskov doprajem.\u201c<\/p>\n

Ob\u013e\u00faben\u00e9 \u00e1zijsk\u00e9 recepty by teda vychyten\u00e1 \u010desk\u00e1 kuch\u00e1rka na viano\u010dn\u00fa tabu\u013eu neodpor\u00fa\u010dala, mo\u017eno iba ak v\u00a0podobe mal\u00fdch chu\u0165oviek alebo predkrmov. \u201eNaozaj si ct\u00edm trad\u00edcie,\u201c vrav\u00ed. \u201eAle Silvester, to je u\u017e celkom in\u00e1 rozpr\u00e1vka! Na sviato\u010dn\u00fa silvestrovsk\u00fa tabu\u013eu rada vymen\u00edm oby\u010dajn\u00e9 chleb\u00ed\u010dky a\u00a0jednohubky za nie\u010do \u0161peci\u00e1lne, \u013eahk\u00e9 a\u00a0z\u00a0m\u00f4jho poh\u013eadu chutnej\u0161ie. \u00c1zijsk\u00e9 chute s\u00fa toti\u017e v\u00fdrazn\u00e9 a\u00a0k\u00a0takejto pr\u00edle\u017eitosti, zap\u00edjan\u00e9 kvalitn\u00fdm alkoholom, sa v\u00fdborne hodia.\u201c<\/p>\n

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Posledn\u00e9 hodiny roka <\/strong><\/p>\n

Hoci sa \u00e1zijsk\u00e1 kuchy\u0148a mnoh\u00fdm m\u00f4\u017ee zda\u0165 zlo\u017eit\u00e1, vy\u017eaduje len znalos\u0165 jej hlavn\u00fdch ingredienci\u00ed a\u00a0z\u00e1kladn\u00fa kulin\u00e1rsku my\u0161lienku jednotliv\u00fdch kraj\u00edn. \u201ePotom je to u\u017e jednoduch\u00e9,\u201c vrav\u00ed zru\u010dn\u00e1 kuch\u00e1rka. Najd\u00f4le\u017eitej\u0161ie je vraj nak\u00fapi\u0165 hlavn\u00e9 suroviny, om\u00e1\u010dky, koreniny a\u00a0ochucovadl\u00e1 a\u00a0potom mo\u017eno aj v\u00a0na\u0161ej kuchyni vy\u010darova\u0165 neuverite\u013ene vo\u0148av\u00e9 dobroty, pripom\u00ednaj\u00face gurm\u00e1nskeho ducha \u00c1zie. Fant\u00e1zii a\u00a0odvahe sa tu medze neklad\u00fa a\u00a0ani Kamura nie je pri varen\u00ed \u017eiadna tradicionalistka: \u201eMie\u0161am chute jednotliv\u00fdch kraj\u00edn a\u00a0v\u00f4bec sa toho neboj\u00edm. Thajsk\u00e1 si napr\u00edklad ve\u013emi dobre rozumie s\u00a0japonskou, vietnamsk\u00e1 zasa s\u00a0k\u00f3rejskou. Tomu v\u0161ak mus\u00ed pr\u00eds\u0165 na kore\u0148 ka\u017ed\u00fd s\u00e1m.\u201c Samozrejme, v\u00a0pr\u00edpade \u010deskej kuch\u00e1rky stoj\u00ed za t\u00fdm nielen odvaha, ale aj dlh\u00e9\u00a0hodiny v\u00a0kuchyni a\u00a0na cest\u00e1ch, v\u010faka ktor\u00fdm sa do \u00e1zijskej gastron\u00f3mie osudovo zamilovala.<\/p>\n

\u201eNa moje prv\u00e9 jedlo sk\u00faste vyu\u017ei\u0165 \u00e1zijsk\u00e9 suroviny a\u00a0vyk\u00fazlite vo\u0148av\u00fd,\u00a0v\u00fd\u017eivovo hodnotn\u00fd thajsk\u00fd \u0161al\u00e1t, ktor\u00fd v\u00e1s ur\u010dite prekvap\u00ed v\u00fdraznou, ale predov\u0161etk\u00fdm dokonale vyv\u00e1\u017eenou chu\u0165ou.\u201c V Kamurinom najob\u013e\u00fabenej\u0161om \u0161al\u00e1te Laab Kai sa n\u00e1dherne mie\u0161a ve\u013ek\u00e9 spektrum chut\u00ed po bylink\u00e1ch, z\u00e1zvore a\u00a0cibu\u013eke. Dok\u00e1\u017ee dokonale uspokoji\u0165 chu\u0165ov\u00e9 bunky i\u00a0\u017eal\u00fadok a\u00a0pritom m\u00e1 \u010dlovek pocit pr\u00edjemnej \u013eahkosti. \u201eOrigin\u00e1lna verzia receptu neobsahuje sklen\u00e9 rezance,\u201c vrav\u00ed \u0161\u00e9fkuch\u00e1rka, \u201evy si ich v\u0161ak do lahodn\u00e9ho pokrmu m\u00f4\u017eete prida\u0165 tak, ako to robievam aj ja – a\u00a0m\u00e1te na svete hlavn\u00e9 jedlo!\u201c<\/p>\n

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

\u0160AL\u00c1TIK LAAB KAI <\/strong><\/p>\n

Potrebujeme:<\/strong> 500g kuracieho m\u00e4sa, 2 ly\u017eice nakr\u00e1jan\u00e9ho \u010derstv\u00e9ho z\u00e1zvoru, 3 ly\u017eice nakr\u00e1janej jarnej cibu\u013eky, 2 ly\u017eice nasekan\u00e9ho koriandru, 2 ly\u017eice nasekanej m\u00e4ty, 2 ly\u017eice nasekanej \u010dervenej cibu\u013eky, 1 ly\u017eicu nasekanej chilli papri\u010dky, 3 ly\u017eice jazm\u00ednovej ry\u017ee, 2 ly\u017eice rybacej om\u00e1\u010dky, \u0161\u0165avu z\u00a0jednej limetky a\u00a0pod\u013ea potreby so\u013e.<\/p>\n

Postup:<\/strong> Ry\u017eu na sucho ope\u010dieme na panvici do zlata a\u017e do hneda a\u00a0rozomelieme ju v\u00a0ma\u017eiari, alebo v\u00a0mlyn\u010deku na k\u00e1vu. \u201eTento krok je pre \u0161al\u00e1t obzvl\u00e1\u0161\u0165 d\u00f4le\u017eit\u00fd a\u00a0typick\u00fd,\u201c vrav\u00ed Kamura. \u201eUr\u010dite ho nevynechajte!\u201c Kuracie m\u00e4so zome\u013ete na hrubo, alebo nasekajte no\u017eom. Do hlb\u0161ej panvice vlo\u017ete nasekan\u00fd z\u00e1zvor, z\u013eahka osma\u017ete na kvapke oleja a\u00a0pridajte kuracie m\u00e4so. Podlejte 50 ml vody a\u00a0varte pribli\u017ene 4 min\u00faty. Potom pridajte chilli a\u00a0mlet\u00fa ope\u010den\u00fa ry\u017eu. V\u0161etko d\u00f4kladne premie\u0161ajte a\u00a0dajte vychladn\u00fa\u0165. Pridajte rybaciu om\u00e1\u010dku, limetkov\u00fa \u0161\u0165avu, jarn\u00fa aj \u010derven\u00fa cibu\u013eku a\u00a0nakoniec bylinky. V\u0161etko dobre premie\u0161ajte a\u00a0ochu\u0165te. \u201eServ\u00edrujte najlep\u0161ie s\u00a0\u010fal\u0161ou zeleninou, najviac sa k\u00a0Laab Kai hod\u00ed uhorka alebo \u013eadov\u00fd \u0161al\u00e1t.\u201c<\/p>\n

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

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KURACIE PRSIA INAK<\/strong><\/p>\n

Potrebujeme: <\/strong>Kuracie prsia pod\u013ea potreby a\u00a0po\u010dtu os\u00f4b pri stole, \u010derstv\u00fd listov\u00fd \u0161pen\u00e1t, jarn\u00fa cibu\u013eku (alebo \u010fal\u0161iu vhodn\u00fa zeleninu), syr feta, su\u0161en\u00e9 paradajky, slaninku, so\u013e, \u010dierne korenie. Do vody na varenie m\u00f4\u017eeme prida\u0165 s\u00f3jov\u00fa om\u00e1\u010dku, chilli a\u00a0miso pastu.<\/p>\n

Postup pr\u00edpravy:<\/strong> Kuracie prsia nakroj\u00edme tak, aby z\u00a0nich vznikla \u010do najv\u00e4\u010d\u0161ia placka. T\u00fa medzi dvomi f\u00f3liami rozklepeme. Odstr\u00e1nime vrchn\u00fa \u010das\u0165 f\u00f3lie, osol\u00edme, okoren\u00edme a\u00a0do jednej l\u00ednie na m\u00e4so nauklad\u00e1me v\u0161etko, \u010do m\u00e1me radi. \u201eU m\u0148a zv\u00ed\u0165azil \u0161pen\u00e1t, feta syr, slanina, jarn\u00e1 cibu\u013eka a\u00a0su\u0161en\u00e9 raj\u010diny.\u201c Kamura potom pomocou spodnej f\u00f3lie skr\u00fati kuracie prsia do tvaru rolky, podobne ako pri v\u00fdrobe sushi. Poriadne utiahne, chyt\u00ed rolku za oba konce a\u00a0e\u0161te viac sa pok\u00fasi m\u00e4so utiahnu\u0165, aby dr\u017ealo \u010do najviac pokope. F\u00f3liu poprepichuje vidli\u010dkou a\u00a0m\u00e4so vlo\u017e\u00ed do mierne vriacej vody, alebo e\u0161te lep\u0161ie – do v\u00fdvaru zmie\u0161an\u00e9ho so s\u00f3jovou om\u00e1\u010dkou, chilli a\u00a0miso pastou. Nech\u00e1 pomaly po\u0161\u00edrova\u0165. A\u00a0rada od Kamury na z\u00e1ver: \u201eAsi po 10 min\u00fatach mierneho varu m\u00e4so vyberte a\u00a0bu\u010f si u\u017eite zdrav\u00e9 ma\u0161krtenie, alebo rolky e\u0161te oba\u013ete napr\u00edklad slaninkou a\u00a0nechajte poriadne zapiec\u0165 na kuchynskom grile.\u201c<\/p>\n

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Zop\u00e1r min\u00fat pred dvan\u00e1stou <\/strong><\/p>\n

\u201eTento naozaj \u013eahk\u00fd a\u00a0z\u00e1rove\u0148 chutn\u00fd \u0161al\u00e1t v\u00e1s zozn\u00e1mi so sn\u00e1\u010f \u00faplne v\u0161etk\u00fdmi exotick\u00fdmi chu\u0165ami, na ak\u00e9 si len spomeniete. V\u0161etky do seba perfektne zapadaj\u00fa tak bo\u017esky, \u017ee nebudete ma\u0165 nikdy dos\u0165.\u201c Recept vytvorila Kamura na z\u00e1klade svojich ob\u013e\u00faben\u00fdch thajsk\u00fdch chut\u00ed, ktor\u00e9 k\u00a0sebe jednoducho patria. \u201eNech v\u00e1s neodrad\u00ed v\u00e4\u010d\u0161ie mno\u017estvo surov\u00edn, preto\u017ee pr\u00edprava je jednoduch\u00e1 – spo\u010d\u00edva iba v\u00a0kr\u00e1jan\u00ed. Odpor\u00fa\u010dam teda riadne nabr\u00fasi\u0165 no\u017ee a\u00a0ur\u010dite ocen\u00edte aj pomoc \u0161krabky (kr\u00e1ja\u010da na pr\u00edpravu zeleniny julienne, teda na tenk\u00e9 pr\u00fa\u017eky).<\/p>\n

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THAJSK\u00dd COCONUT & LIME \u0160AL\u00c1T <\/strong><\/p>\n

Potrebujeme: <\/strong>1 zrel\u00e9 mango, 2 \u010derven\u00e9 cibule, 2 v\u00e4\u010d\u0161ie re\u010fkovky, 2 mrkvy, 1 cuketu, 1 balenie sklen\u00fdch rezancov, 1 balenie kl\u00ed\u010dkov mungo, m\u00e4ta, koriander, thajsk\u00e1 bazalka, olej, so\u013e. \u010ealej potrebujeme \u013eubovo\u013en\u00fa bielkovinu – kuracie, hov\u00e4dzie, alebo rybacie m\u00e4so, pripraven\u00e9 ako min\u00fatku. \u201eOdpor\u00fa\u010dam rad\u0161ej menej korenia, sta\u010d\u00ed m\u00e4so posoli\u0165, preto\u017ee \u0161al\u00e1t m\u00e1 s\u00e1m o\u00a0sebe ve\u013emi v\u00fdrazn\u00fa chu\u0165.\u201c Na dressing: <\/strong>200 ml kokosov\u00e9ho mlieka, 2 ly\u017ei\u010dky rybacej om\u00e1\u010dky, 1 limetka, 1 chilli papri\u010dka, 1 stonka citr\u00f3novej tr\u00e1vy, \u010derstv\u00fd z\u00e1zvor, \u0161tipka soli a\u00a0\u0161tipka palmov\u00e9ho cukru.<\/p>\n

Postup: <\/strong>Mrkvu a\u00a0<\/strong>cukety pokr\u00e1jame na tenk\u00e9 rezan\u010deky, najlep\u0161ie kr\u00e1ja\u010dom na julienne a\u00a0prudko ope\u010dieme na panvici na kvapke oleja a\u00a0so \u0161tipkou soli. Ihne\u010f vyberieme z\u00a0panvice a\u00a0d\u00e1me vychladn\u00fa\u0165, aby zelenina ostala chrumkav\u00e1. Cibu\u013eu, mango a\u00a0re\u010fkovky nakr\u00e1jame na \u010do najmen\u0161ie pr\u00fa\u017eky, v\u0161etky bylinky nasek\u00e1me na hrubo a\u00a0nakr\u00e1jan\u00e9 ingrediencie vr\u00e1tane mrkvy a\u00a0cukety spolu zmie\u0161ame.<\/p>\n

Ry\u017eov\u00e9 rezance zalejeme vriacou vodou a\u00a0nech\u00e1me zop\u00e1r min\u00fa\u0165 odst\u00e1\u0165. \u201eV \u017eiadnom pr\u00edpade ich nevarte, aj ke\u010f v\u00e1m to n\u00e1vod na ich pr\u00edpravu prikazuje. Takto ostan\u00fa \u201eal dente\u201c a\u00a0nelepia sa k\u00a0sebe, \u010do je do \u0161al\u00e1tu ide\u00e1lne,\u201c upozor\u0148uje Kamura.<\/p>\n

Dressing je ve\u013emi jednoduch\u00fd: kokosov\u00e9 mlieko nalejeme do misky, nasek\u00e1me chilli a\u00a0z\u00e1zvor. Citr\u00f3nov\u00fa tr\u00e1vu naklepeme a\u00a0potom koniec stonky tie\u017e nasek\u00e1me a\u00a0v\u0161etko prid\u00e1me do mlieka. Ochut\u00edme rybacou om\u00e1\u010dkou, limetkou, so\u013eou a\u00a0koren\u00edm. \u0160al\u00e1t pred pod\u00e1van\u00edm premie\u0161ame s\u00a0dressingom, vychladen\u00fdmi rezancami a\u00a0serv\u00edrujeme s\u00a0nakr\u00e1jan\u00fdm a\u00a0tepelne upraven\u00fdm m\u00e4som.<\/p>\n

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K\u00a0polno\u010dn\u00e9mu pr\u00edpitku <\/strong><\/p>\n

\u0160\u00e9fkuch\u00e1rka sa p\u00f4vodne o\u00a0tento recept nechcela s\u00a0nik\u00fdm deli\u0165, ale nakoniec sa rozhodla nenecha\u0165 si ho len pre seba. Cupcakes so syrovou polevou z\u00a0\u010dervenej repy a\u00a0s\u00a0\u00faden\u00fdm pstruhom toti\u017e m\u00f4\u017eu da\u0165 korunu sl\u00e1vnostn\u00e9mu menu po\u010das akejko\u013evek oslavy. S\u00fa efektn\u00e9 a\u00a0na pr\u00edpravu ve\u013emi jednoduch\u00e9. A v\u00fdsledok? \u201eTen je fam\u00f3zny!\u201c dod\u00e1va Kamura. \u201eFant\u00e1zii sa pri pr\u00edprave neklad\u00fa \u017eiadne medze, v\u00fdrazn\u00e9 farby aj chute im pridaj\u00fa na kr\u00e1se, s\u00fa to predsa cupcakes…\u201c<\/p>\n

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

SLAN\u00c9 CUPCAKES S\u00a0\u00daDEN\u00ddM PSTRUHOM <\/strong><\/p>\n

Potrebujeme<\/strong>:1 v\u00e4\u010d\u0161ia \u010derven\u00e1 repa, 2 balenia syra Philadelphia,1 n\u00e1tierkov\u00e9 maslo, 125 g celozrnnej m\u00faky, 100 g bielej m\u00faky, 1 ly\u017ei\u010dka pr\u00e1\u0161ku do pe\u010diva, 1 vajce, 1 hrs\u0165 najemno nastr\u00fahan\u00e9ho parmez\u00e1nu, 150 ml mlieka, 75 g masla, citr\u00f3nov\u00e1 \u0161\u0165ava, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> \u010cerven\u00fa repu uvar\u00edme do m\u00e4kka a\u00a0e\u0161te tepl\u00fa o\u0161\u00fapeme. Nakr\u00e1jame ju na men\u0161ie koc\u00f4\u010dky (za hrs\u0165 odlo\u017e\u00edme bokom) a\u00a0vlo\u017e\u00edme do kuchynsk\u00e9ho robota. Po\u010dk\u00e1me, a\u017e repa vychladne a\u00a0potom k\u00a0nej prid\u00e1me obe balenia syra Philadelphia, n\u00e1tierkov\u00e9 maslo, so\u013e, citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0mlet\u00e9 \u010dierne korenie. Zmes rozmixujeme do hladka a\u00a0hotov\u00fa odlo\u017e\u00edme do chladni\u010dky.<\/p>\n

R\u00faru predhrejeme na 180 \u00b0C a\u00a0medzit\u00fdm do misy vlo\u017e\u00edme obe m\u00faky, rozmie\u0161ame s\u00a0pr\u00e1\u0161kom do pe\u010diva, \u0161tipkou soli a\u00a0str\u00fahan\u00fdm parmez\u00e1nom. V\u00a0druhej miske roz\u0161\u013eah\u00e1me vajce s\u00a0vla\u017en\u00fdm mliekom a\u00a0rozpusten\u00fdm maslom. Obe zmesi spoj\u00edme a\u00a0vymie\u0161ame hladk\u00e9 cesto. Nakoniec prid\u00e1me ly\u017eicu pripravenej zmesi (z\u00a0repy a\u00a0syru Philadelphia) a\u00a0repu pokr\u00e1jan\u00fa na kocky, ktor\u00fa sme predt\u00fdm odlo\u017eili bokom. Poriadne rozmie\u0161ame a\u00a0ochutn\u00e1me, pr\u00edpadne e\u0161te dochut\u00edme so\u013eou a\u00a0koren\u00edm. Zmesou napln\u00edme ko\u0161\u00ed\u010dky na cupcakes a\u00a0pe\u010dieme asi 10 min\u00fat (najlep\u0161ie vo forme). Kamura rad\u00ed: \u201ePo vychladnut\u00ed ozdobte cupcakes repovou polevou pomocou cukr\u00e1rskeho vrecka a\u00a0dozdobte \u00faden\u00fdm pstruhom, alebo k\u00faskom kuraciny \u010di marinovan\u00fdm tofu. Alebo si ich jednoducho dajte len tak.\u201c<\/p>\n

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Sladk\u00e1 bodka po polnoci <\/strong><\/p>\n

T\u00e1to zmrzlina je tak\u00e1 v\u00fdnimo\u010dn\u00e1, \u017ee okam\u017eite, ako sa Kamure podar\u00ed otvori\u0165 si vlastn\u00fa re\u0161taur\u00e1ciu, chce ju zahrn\u00fa\u0165 do svojho menu: \u201eJe skvel\u00e1 a\u00a0hotov\u00e1 vskutku za p\u00e1r min\u00fat. A\u00a0ingrediencie? S\u00fa len tri a\u00a0k\u00a0nim budete potrebova\u0165 dobr\u00fd kuchynsk\u00fd robot.\u201c<\/p>\n

Paleo strava, paleolitick\u00e1 di\u00e9ta alebo pravek\u00e1 di\u00e9ta sa sklad\u00e1 iba z\u00a0potrav\u00edn, ktor\u00e9 konzumovali na\u0161i predkovia, pravek\u00ed \u013eudia, v\u00a0obdob\u00ed paleolitu. Kamure – tvrdohlavej bojovn\u00ed\u010dke proti nekvalitn\u00fdm potravin\u00e1m, ktor\u00fa\u00a0zauj\u00edma, \u010d\u00edm si pln\u00ed \u017eal\u00fadok, ak\u00e9 potraviny kupuje a\u00a0koho t\u00fdm podporuje – je t\u00e1to my\u0161lienka sympatick\u00e1: \u201ePri paleodi\u00e9te sa konzumuje len to, \u010do sa kedysi dalo chyti\u0165 alebo n\u00e1js\u0165. To znamen\u00e1: vypusti\u0165 v\u0161etky novodob\u00e9 potraviny.\u201c Na t\u00fato zmrzlinu, ako dokonal\u00fd pr\u00edklad paleostravy, budete potrebova\u0165 iba ban\u00e1ny, orechy a\u00a0med.<\/p>\n

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

PALEO ZMRZLINA <\/strong><\/p>\n

Potrebujeme:<\/strong> 6 ban\u00e1nov, 200 g orechov ak\u00e9hoko\u013evek druhu (vla\u0161sk\u00e9, para orechy, mandle ba\u00a0aj r\u00f4zne semienka), 2 ly\u017ei\u010dky medu (kto chce, m\u00f4\u017ee prida\u0165 aj k\u00fasky nastr\u00fahanej \u010dokol\u00e1dy \u010di in\u00e9 ovocie, pr\u00edpadne aj str\u00fahan\u00fd kokos).<\/p>\n

Postup:<\/strong> Ban\u00e1ny nakr\u00e1jame na men\u0161ie k\u00fasky a\u00a0nech\u00e1me zmrazi\u0165. Orie\u0161ky vlo\u017e\u00edme do robota a\u00a0rozmixujeme na pastu (ak je pr\u00edli\u0161 such\u00e1, prilejeme trochu kokosov\u00e9ho oleja). Prid\u00e1me med, zmrazen\u00fd ban\u00e1n a\u00a0mixujeme, a\u017e vznikne zmrzlinov\u00e1 zmes. Konzumova\u0165 m\u00f4\u017eeme hne\u010f, alebo m\u00f4\u017eeme zmrzlinu odlo\u017ei\u0165 do mrazni\u010dky a\u00a0pod\u00e1va\u0165 nesk\u00f4r. \u201eJa som ju serv\u00edrovala na skaramelizovan\u00fdch ban\u00e1noch a\u00a0pridala tro\u0161ku \u010dokol\u00e1dy,\u201c rad\u00ed Kamura.<\/p>\n

\u00a0\"Menu<\/a><\/strong><\/p>\n

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Zdrav\u00e9 ma\u0161krtenie a\u017e do r\u00e1na<\/strong><\/p>\n

Sma\u017een\u00e9 orie\u0161ky, mandle na oleji alebo nebodaj slan\u00e9 \u010dipsy? \u201eMa\u0161krti\u0165 sa d\u00e1 aj zdravo! Ak sa rovnako ako ja neust\u00e1le pok\u00fa\u0161ate zhodi\u0165 nejak\u00e9 to kilo a\u00a0nedok\u00e1\u017eete sa vzda\u0165 ob\u010dasn\u00e9ho chr\u00famania nezdrav\u00fdch hriechov, sk\u00faste si trochu upravi\u0165 realitu a\u00a0predstiera\u0165,\u201c smeje sa \u0161\u00e9fkuch\u00e1rka. Sta\u010d\u00ed v\u00e1m k\u00a0tomu oby\u010dajn\u00e1 zelenina – mrkva, paprika, uhorka, \u017elt\u00e1 i\u00a0zelen\u00e1 cuketa, zelerov\u00e1 v\u0148a\u0165, bylinky (tie vietnamsk\u00e9, napr\u00edklad perila, stoja naozaj za to). To v\u0161etko nakr\u00e1jajte na hranol\u010deky. Vyrobte si k\u00a0tomu nieko\u013eko dipov, napr\u00edklad z\u00a0avok\u00e1da, ktor\u00e9 sta\u010d\u00ed roztla\u010di\u0165 vidli\u010dkou na ka\u0161u a\u00a0primie\u0161a\u0165 biely jogurt, ochuti\u0165 chilli, so\u013eou a\u00a0koren\u00edm. \u201eAlebo si vyrobte dom\u00e1ce tzatziky a\u00a0potom u\u017e len chr\u00famajte a ‚dipujte‘. Verte, \u017ee svoj \u00fa\u010del to spln\u00ed a\u00a0vy zo seba budete ma\u0165 ten najlep\u0161\u00ed pocit!\u201c<\/p>\n

Pre \u0161\u0165astn\u00fd \u017eivot v\u0161ak nesta\u010d\u00ed len dobr\u00fd pocit z\u00a0\u00fa\u017easn\u00e9ho jedla. Dobre to vie aj \u201eKamu\u201c – tak Kamile ka\u017ed\u00fd hovoril u\u017e od detstva a\u00a0sama t\u00fato prez\u00fdvku preferuje. (p\u00edsmenk\u00e1 \u201e-ra\u201c si po\u017ei\u010dala zo\u00a0svojho civiln\u00e9ho priezviska). Kamura var\u00ed denne, a\u00a0to nielen pre seba, ale aj pre priate\u013eov a\u00a0zn\u00e1mych. A s\u00a0nimi si aj tento rok hodl\u00e1 naplno u\u017ei\u0165 Silvestra: \u201eNajdivokej\u0161ie ve\u010dierky som za\u017eila na cest\u00e1ch po Novom Z\u00e9lande a\u00a0Austr\u00e1lii,\u201c spom\u00edna. \u201eTam sa \u013eudia zab\u00e1vaj\u00fa celkom inak, s\u00fa uvo\u013enen\u00ed a\u00a0robia bl\u00e1zniv\u00e9 veci. A\u00a0ja s\u00a0nimi! Zi\u0161la som napr\u00edklad ve\u013ek\u00e9 schodisko uprostred bytovky na ly\u017eiach, snowboarde alebo dokonca na panvi\u010dke. Navy\u0161e, je tam po\u010das Nov\u00e9ho roka leto, tak\u017ee skoky do jazera s\u00a0partiou kamar\u00e1tov v\u00a0rann\u00fdch hodin\u00e1ch sa stali u\u017e trad\u00edciou…\u201c<\/p>\n","protected":false},"excerpt":{"rendered":"

Gabina Weissov\u00e1, Kamura Michal Sv\u00e1\u010dek, Kamura\u00b4s Mise en Place   Ak e\u0161te nepozn\u00e1te t\u00fato milovn\u00ed\u010dku m\u00e4sa (hlavne steakov) a kvalitn\u00fdch no\u017eov, pros\u00edm – zozn\u00e1mte sa. Kamila Rundusov\u00e1 alias Kamura je posadnut\u00e1 hlavne \u00e1zijskou kuchy\u0148ou a\u00a0za jedlom je ochotn\u00e1 vycestova\u0165 aj na kraj sveta. Varila na Novom Z\u00e9lande, v\u00a0Austr\u00e1lii a e\u0161te ned\u00e1vno ste ju mohli stretn\u00fa\u0165 […]<\/p>\n","protected":false},"author":3,"featured_media":617,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,9],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-december-2014-januar-2015","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/613","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=613"}],"version-history":[{"count":1,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/613\/revisions"}],"predecessor-version":[{"id":618,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/613\/revisions\/618"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/617"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}