{"id":6180,"date":"2018-11-15T10:14:47","date_gmt":"2018-11-15T08:14:47","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=6180"},"modified":"2018-11-15T10:15:15","modified_gmt":"2018-11-15T08:15:15","slug":"hygge-stastie-na-tanieri","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/hygge-stastie-na-tanieri\/","title":{"rendered":"Hygge, \u0161\u0165astie na tanieri"},"content":{"rendered":"

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Ak chcete by\u0165 v\u00a0\u017eivote \u0161\u0165astn\u00ed, rad\u0161ej si zadov\u00e1\u017ete dlh\u0161\u00ed st\u00f4l, ako vy\u0161\u0161\u00ed plot – pribli\u017ene takto n\u00e1m v\u00a0ot\u00e1zke \u0161\u0165astia rad\u00ed ist\u00e9 (mo\u017eno aj \u0161kandin\u00e1vske) pr\u00edslovie. <\/em><\/p>\n

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

Hygge. Toto slovo je ako magnet. Pri\u0165ahuje pozornos\u0165, vzbudzuje zvedavos\u0165, m\u00e1 v\u00a0sebe zvl\u00e1\u0161tnu energiu a\u00a0vy\u017earuje pokoj. V\u00a0p\u00edsomnej podobe sa prv\u00fdkr\u00e1t objavilo v\u00a0d\u00e1n\u010dine za\u010diatkom 18. storo\u010dia, no hist\u00f3ria tvrd\u00ed, \u017ee jeho p\u00f4vod je n\u00f3rsky, preto\u017ee kedysi boli D\u00e1nsko a\u00a0N\u00f3rsko zbratan\u00ed politick\u00ed s\u00farodenci, ktor\u00ed p\u00e4\u0165sto rokov existovali svorne ved\u013ea seba. Hygge znamen\u00e1 \u201epohodu\u201c, no ako vrav\u00ed Meik Wiking, riadite\u013e In\u0161tit\u00fatu pre v\u00fdskum \u0161\u0165astia v\u00a0Kodani, \u201enechce sa veri\u0165, \u017ee spojenie medzi hygge a\u00a0pohodou \u010di \u0161\u0165ast\u00edm je \u010disto n\u00e1hodn\u00e9\u201c.<\/p>\n

Meik Wiking nemal e\u0161te ani 35 rokov, ke\u010f sa rozhodol opusti\u0165 svoje b\u00fdval\u00e9 a\u00a0celkom dobre platen\u00e9, no nudn\u00e9 zamestnanie, aby zistil, \u010di by mohol pre\u017ei\u0165 \u0161\u0165astn\u00fd \u017eivot a\u00a0\u010do v\u0161etko to m\u00f4\u017ee ovplyvni\u0165. S\u00e1m zalo\u017eil in\u0161tit\u00fat, kde sa probl\u00e9mom (\u010di sk\u00f4r radostiam) \u0161\u0165astia venuj\u00fa jeho pracovn\u00edci na vedeckej \u00farovni, zis\u0165uj\u00fa, ako pre\u017e\u00edva\u0165 v\u00a0\u017eivote aj pr\u00e1ci v\u00e1\u0161e\u0148, ktor\u00e1 je pre \u0161\u0165astn\u00fd \u017eivot tak\u00e1 d\u00f4le\u017eit\u00e1. \u201eHygge je pocit. Pocit, \u017ee ste na spr\u00e1vnom mieste. Mier a\u00a0rados\u0165. Hygge m\u00f4\u017eete za\u017ei\u0165 sami alebo spolu s\u00a0in\u00fdmi \u013eu\u010fmi. Je to moment oby\u010dajnej existencie, kedy ni\u010d neo\u010dak\u00e1vate. Ve\u013emi pokojn\u00e1, jednoduch\u00e1 cesta \u0161\u0165astia. M\u00f4\u017ee sa to sta\u0165 kdeko\u013evek a\u00a0ka\u017ed\u00e9mu.\u201c<\/p>\n

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Spriaznenos\u0165 a\u00a0pohostinnos\u0165<\/strong><\/p>\n

Aj takto mo\u017eno prelo\u017ei\u0165 slov\u00ed\u010dko hygge, jednoducho si pod n\u00edm predstavte \u010doko\u013evek \u00fatuln\u00e9, jemn\u00e9, m\u00e4kk\u00e9,\u00a0vo\u0148av\u00e9, hojdav\u00e9, spevav\u00e9, svietiv\u00e9 a\u00a0hrejiv\u00e9, v\u0161etko pr\u00edjemn\u00e9 na dotyk, na po\u010dutie, na za\u017eitie aj na ochutnanie, predstavte si v\u0161etko, \u010do je na \u0161kandin\u00e1vskom sp\u00f4sobe \u017eivota tak\u00e9 pr\u00edjemn\u00e9 a\u00a0pr\u00ed\u0165a\u017eliv\u00e9. Napriek tomu, \u017ee je D\u00e1nsko mali\u010dk\u00e1 krajina, jeho obyvatelia sa pravidelne umiest\u0148uj\u00fa medzi naj\u0161\u0165astnej\u0161\u00edmi n\u00e1rodmi sveta. \u010co teda robia lep\u0161ie ako ostatn\u00e9 krajiny? \u010co dobr\u00e9 sa od nich m\u00f4\u017eeme nau\u010di\u0165? \u201ePre mnoh\u00fdch je to skuto\u010dnou z\u00e1hadou,\u201c tvrd\u00ed Meik, \u201enielen vzh\u013eadom na otrasn\u00e9 po\u010dasie, ale aj na fakt, \u017ee d\u00e1nski da\u0148ov\u00ed poplatn\u00edci podliehaj\u00fa jedn\u00e9mu z\u00a0najvy\u0161\u0161\u00edch da\u0148ov\u00fdch za\u0165a\u017een\u00ed na svete.\u201c \u010co je teda najd\u00f4le\u017eitej\u0161ou podmienkou \u0161\u0165astia? Pod\u013ea Meika soci\u00e1lne vz\u0165ahy a\u00a0dobr\u00e9 zdravie. \u201ePrestali sme si navz\u00e1jom d\u00f4verova\u0165. Nikto neop\u00fa\u0161\u0165a svoj dom bez toho, aby ho nezamkol. To je prejav slabej d\u00f4very. Ke\u010f sa st\u00e1vame jeden pre druh\u00e9ho cudzincami, veci sa pomali\u010dky zhor\u0161uj\u00fa. C\u00edtime sa osamel\u00ed, vystra\u0161en\u00ed a\u00a0\u017eiadne peniaze alebo \u00faspech n\u00e1m nem\u00f4\u017eu prinies\u0165 naozajstn\u00e9 \u0161\u0165astie, ktor\u00e9 dost\u00e1vame v\u010faka bl\u00edzkym priate\u013eom a\u00a0ich \u00fasmevu.\u201c \u010co tak zaklopa\u0165 na zamknut\u00e9 dvere suseda a\u00a0prinies\u0165 mu nie\u010do delik\u00e1tne, tepl\u00e9 a\u00a0vo\u0148av\u00e9 z\u00a0vlastnej kuchyne? \u010co tak napiec\u0165 bochn\u00edk chleba a\u00a0podeli\u0165 sa o\u0148?<\/p>\n

Chlieb ozna\u010duj\u00fa \u0160kandin\u00e1vci za \u201e\u010dosi \u017eivotne d\u00f4le\u017eit\u00e9\u201c, jeho pr\u00edpravu a\u00a0pe\u010denie radia medzi hlavn\u00e9 kuchynsk\u00e9 \u010dinnosti, prin\u00e1\u0161aj\u00face pokoj, harm\u00f3niu a\u00a0najm\u00e4 spomalenie, sta\u010d\u00ed im k\u00a0tomu len m\u00faka, voda, so\u013e a\u00a0dro\u017edie \u010di kv\u00e1sok. S\u00a0cestom na chlieb sa maznaj\u00fa, rozpr\u00e1vaj\u00fa, preva\u013euj\u00fa ho v\u00a0dlaniach ako \u010dosi \u017eiv\u00e9 a\u00a0posv\u00e4tn\u00e9 a\u00a0nebr\u00e1nia sa tomu, \u017ee sa m\u00f4\u017eu pravidelne zamaza\u0165 od hlavy po p\u00e4ty m\u00fakou. V\u00a0d\u00e1nskom mlyne Sk\u00e6rtoft M\u00f8lle na v\u00fdchod od S\u00f8nderborgu sa ka\u017edoro\u010dne kon\u00e1 Festival chleba a\u00a0jedla, ktor\u00fd zaka\u017ed\u00fdm nap\u013a\u0148a konkr\u00e9tnu t\u00e9mu, napr\u00edklad \u201e\u0160kandin\u00e1vske sendvi\u010de\u201c alebo \u201ePotravinov\u00fd odpad\u201c a\u00a0okrem prezent\u00e1ci\u00ed, uk\u00e1\u017eok, prehliadok a\u00a0s\u00fa\u0165a\u017e\u00ed organizuj\u00fa majitelia mlyna J\u00f8rgen Bonde a Hanne Risgaard s\u00a0ich dc\u00e9rou Marie-Louise i\u00a0mlynsk\u00fd trh, kde sa daj\u00fa k\u00fapi\u0165 organick\u00e1 m\u00faka a\u00a0v\u0161akovak\u00e9 pom\u00f4cky na pr\u00edpravu vlastn\u00e9ho chleba. S\u00a0chlebom s\u00favis\u00ed i\u00a0posadnutos\u0165 D\u00e1nov oblo\u017een\u00fdmi chleb\u00ed\u010dkami, krajcami chleba natret\u00fdmi chutn\u00fdmi n\u00e1tierkami \u010di v\u00e1\u0161e\u0148 pre oby\u010dajn\u00fd chlieb s\u00a0hrubou vrstvou masla a\u00a0kry\u0161t\u00e1likmi soli.<\/p>\n

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

D\u00e1nska polievka s\u00a0cibu\u013eou a\u00a0hr\u00e1\u0161kom <\/strong><\/p>\n

T\u00e1to ma\u0161krta je doslova \u201epolievkou pre du\u0161u\u201c, je chutn\u00e1, s\u00fdta, bohat\u00e1 a\u00a0tak\u00e1 hrejiv\u00e1, \u017ee si celkom iste budete chcie\u0165 prida\u0165 druh\u00fd tanier. A\u00a0urob\u00edte dobre, pripravte si t\u00fato d\u00e1nsku polievo\u010dku vtedy, ke\u010f sa v\u00e1m nechce p\u00fa\u0161\u0165a\u0165 do zlo\u017eit\u00fdch pr\u00edprav druh\u00e9ho chodu – nebudete ho toti\u017e v\u00f4bec potrebova\u0165. Naserv\u00edrujte si ju len tak alebo k\u00a0nej zakusujte chrumkav\u00fd chlieb, vlastnoru\u010dne upe\u010den\u00fd v\u00e1m bude chuti\u0165 najlep\u0161ie!<\/p>\n

Potrebujeme:<\/strong> 2 ly\u017eice masti, 2 cibule, 2 stonky zeleru, 2 mrkvy, \u00bc bu\u013evy zeleru, 300 g su\u0161en\u00e9ho zelen\u00e9ho hr\u00e1\u0161ku, 1 liter v\u00fdvaru, su\u0161en\u00fd tymian, \u010derstv\u00fd (alebo su\u0161en\u00fd) k\u00f4por, so\u013e, korenie, ly\u017eicu m\u00faky, 2 cibule na serv\u00edrovanie.<\/p>\n

Pr\u00edprava:<\/strong> Na masti ope\u010dieme do sklovita 2 cibule nakr\u00e1jan\u00e9 na drobno. Prid\u00e1me zeler, stopkov\u00fd zeler i\u00a0mrkvu (v\u0161etko nakr\u00e1jan\u00e9 na men\u0161ie k\u00fasky), ochut\u00edme so\u013eou, koren\u00edm, prid\u00e1me su\u0161en\u00fd tymian, k\u00f4por, opl\u00e1chnut\u00fd hr\u00e1\u0161ok a\u00a0zalejeme v\u00fdvarom. Var\u00edme pod pokrievkou na miernom plameni cca 45 min\u00fat a\u017e hodinu, k\u00fdm hr\u00e1\u0161ok nezm\u00e4kne. Medzit\u00fdm si nakr\u00e1jame 2 zvy\u0161n\u00e9 cibule na p\u00e1siky, popr\u00e1\u0161ime ich hladkou m\u00fakou a\u00a0opek\u00e1me na masti alebo na oleji do zlatista. Polievku po dovaren\u00ed pod\u013ea potreby dochut\u00edme so\u013eou a\u00a0koren\u00edm a\u00a0pod\u00e1vame s\u00a0vetvi\u010dkou k\u00f4pru, s\u00a0ope\u010denou chrumkavou cibu\u013ekou a\u00a0krajcom dobr\u00e9ho chleba.<\/p>\n

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Spr\u00e1vy z\u00a0in\u0161tit\u00fatu \u0161\u0165astia<\/strong><\/p>\n

Nie je to \u0165a\u017ek\u00e9. Aj na hygge existuje jednoduch\u00fd recept, ktor\u00fd sta\u010d\u00ed dodr\u017ea\u0165 a\u00a0v\u00fdsledkom bude emocion\u00e1lne \u0161\u0165astie a\u00a0pohoda. A\u00a0pokoj v\u00a0dom\u00e1cnosti i\u00a0v\u00a0kuchyni, ktor\u00fd k\u00a0vareniu tak ve\u013emi potrebujeme. Najr\u00fdchlej\u0161\u00ed sp\u00f4sob, ako si doma vytvori\u0165 t\u00fa prav\u00fa hygge atmosf\u00e9ru, je zap\u00e1li\u0165 \u017eiv\u00e9 svetlo, teda svie\u010dky. D\u00e1ni neob\u013eubuj\u00fa vonn\u00e9 sviece, sk\u00f4r uprednost\u0148uj\u00fa pr\u00edrodn\u00e9 produkty a\u00a0\u017ee ich spotrebuj\u00fa na kil\u00e1, to je zn\u00e1ma vec (na jedn\u00e9ho D\u00e1na pripad\u00e1 \u0161es\u0165 k\u00edl vosku ro\u010dne!). Ako zdroj svetla v\u0161ak vyu\u017e\u00edvaj\u00fa i\u00a0lampy, a tie umiest\u0148uj\u00fa tak, aby vytv\u00e1rali pr\u00edjemn\u00fa atmosf\u00e9ru svetla s\u00a0n\u00edzkou farebnou teplotou, pri\u010dom namiesto jednej ve\u013ekej lampy rad\u0161ej pou\u017eij\u00fa viacero mal\u00fdch. K\u00e1va, \u010daj, cukr\u00edky, kol\u00e1\u010de – to je t\u00e1 prav\u00e1 dom\u00e1cka atmosf\u00e9ra, rovnako ako tepl\u00e9 a\u00a0pohodln\u00e9 oble\u010denie, v\u00a0ktorom sa d\u00e1 le\u017ea\u0165 na gau\u010di \u010di sedie\u0165 na m\u00e4kkom koberci. Ve\u013emi hygge je aj moment, kedy vypneme telef\u00f3ny, aby sme sa mohli viac rozpr\u00e1va\u0165 a\u00a0po\u010d\u00fava\u0165 pr\u00edbehy in\u00fdch. Drobn\u00e9 pr\u00e1ce a\u00a0\u00falohy pri pr\u00edprave ve\u010dere sa delia medzi v\u0161etk\u00fdch, \u010d\u00edm sa udr\u017euje konverz\u00e1cia a\u00a0pocit pr\u00edtomnosti. V\u00a0kuchyni plat\u00ed pravidlo, \u017ee \u010d\u00edm dlh\u0161ie sa jedlo var\u00ed, t\u00fdm je viac hyggelig, pomal\u00fd proces n\u00e1m d\u00e1va priestor vytvori\u0165 si k\u00a0jedlu vz\u0165ah.<\/p>\n

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

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

Skibberlabskovs (dusen\u00e9 hov\u00e4dzie) pod\u013ea Meika Wikinga<\/strong><\/p>\n

Pripravi\u0165 si dobr\u00fd v\u00fdvar na cel\u00fd t\u00fd\u017ede\u0148 je rovnak\u00e1 nevyhnutnos\u0165, ako si spravi\u0165 z\u00e1sobu svie\u010dok na tak\u00e9 ist\u00e9 obdobie. Bez v\u00fdvaru nedaj\u00fa \u0160kandin\u00e1vci \u201eani ranu\u201c, je to predsa prv\u00e9, \u010do \u010dloveka zahreje po pr\u00e1ci, \u010do ho povzbud\u00ed, ke\u010f sa o\u0148 pok\u00fa\u0161a prechladnutie a\u00a0je to aj jedin\u00e9, \u010do pom\u00e1ha na pokazen\u00e9 vz\u0165ahy a\u00a0samotu. Dolieva sa do polievok, je z\u00e1kladom om\u00e1\u010dok, podlieva sa n\u00edm zelenina a\u00a0m\u00e4so. V\u00fdvar sta\u010d\u00ed uvari\u0165 z\u00a0k\u00faskov kura\u0165a, prida\u0165 kosti a\u00a0korenie, cesnak, fenikel, k\u00fasok z\u00e1zvoru, cibu\u013eu, bobkov\u00fd list, zop\u00e1r kusov kore\u0148ovej zeleniny a\u00a0stonky v\u0148at\u00ed petr\u017elenu. Var\u00ed sa pomaly, aj nieko\u013eko hod\u00edn (dlh\u00e9 varenie je, mimochodom, ve\u013emi hygge), k\u00fdm sa \u201enezmen\u0161\u00ed\u201c na r\u00f4solovit\u00fa tekutinu. T\u00e1 potom \u010dak\u00e1 v\u00a0chlade alebo v\u00a0mrazni\u010dke na svoj \u010das…<\/p>\n

Potrebujeme:<\/strong> 700 g hov\u00e4dzieho pliecka, 1,5 kg zemiakov, 3 cibule, 1 liter m\u00e4sov\u00e9ho v\u00fdvaru, 100 g masla, so\u013e, mlet\u00e9 korenie, cel\u00e9 \u010dierne korenie, bobkov\u00fd list, ob\u013e\u00faben\u00e9 bylinky, zav\u00e1ran\u00fa cviklu, chlieb.<\/p>\n

Pr\u00edprava:<\/strong> M\u00e4so nakr\u00e1jame na rovnak\u00e9 kocky. Na masle opra\u017e\u00edme cibu\u013eu, nakr\u00e1jan\u00fa na drobno, do nej vlo\u017e\u00edme k\u00fasky m\u00e4sa, ochut\u00edme so\u013eou a\u00a0nieko\u013ek\u00fdmi guli\u010dkami cel\u00e9ho korenia. Prid\u00e1me bobkov\u00fd list a\u00a0podlejeme hor\u00facim v\u00fdvarom, aby bolo m\u00e4so ponoren\u00e9. Prikryt\u00e9 dus\u00edme cca 45 min\u00fat. Medzit\u00fdm o\u010dist\u00edme zemiaky, nakr\u00e1jame ich na kocky a\u00a0polovicu z\u00a0nich po tri\u0161tvrte hodine varu m\u00e4ska prid\u00e1me do hrnca. Po\u010dk\u00e1me 15 min\u00fat, prid\u00e1me zvy\u0161ok zemiakov a\u00a0premie\u0161ame. Ak treba, prilejeme v\u00fdvar a\u00a0dus\u00edme \u010fal\u0161\u00edch 20 min\u00fat na miernom plameni, za ob\u010dasn\u00e9ho mie\u0161ania, aby sa m\u00e4so neprip\u00e1lilo. Pokrm je hotov\u00fd, ke\u010f je \u010das\u0165 zemiakov rozvaren\u00e1 na ka\u0161u a\u00a0\u010das\u0165 st\u00e1le dr\u017e\u00ed svoj tvar. Pod\u013ea potreby e\u0161te na z\u00e1ver dochut\u00edme so\u013eou a\u00a0koren\u00edm, zjemn\u00edme ho k\u00faskom masla, posypeme bylinkami a\u00a0pod\u00e1vame. K\u00a0jedlu sa hod\u00ed \u010derstv\u00fd chlieb a\u00a0nakladan\u00e1 cvikla.<\/p>\n

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

Gratinovan\u00e1 ryba v\u00a0nad\u00fdchanej vaje\u010dnej om\u00e1\u010dke <\/strong><\/p>\n

Vajce si v\u00a0\u0161kandin\u00e1vskej kuchyni vydobylo v\u00fdsostn\u00e9 postavenie nielen svojou delik\u00e1tnou chu\u0165ou, pripomienkou detstva a\u00a0\u017eivota v\u00a0pr\u00edrode \u010di na dvore starej mamy, ale aj svojou univerz\u00e1lnos\u0165ou a\u00a0variabilnos\u0165ou. Ryby s\u00fa zas alfou a\u00a0omegou toho, \u010do m\u00e1vaj\u00fa N\u00f3ri, F\u00edni, \u0160v\u00e9di, D\u00e1ni a\u00a0Islan\u010fania na svojich tanieroch. Slede, makrely, pstruhov, lososov i\u00a0plody mora ob\u013eubuj\u00fa \u010derstv\u00e9 i\u00a0konzervovan\u00e9, preto ne\u010dudo, \u017ee ich \u0161pajze v\u017edy ukr\u00fdvaj\u00fa \u017eelezn\u00e9 z\u00e1soby rybi\u010diek (rovnako tam n\u00e1jdete strukoviny, ocot, ovsen\u00e9 vlo\u010dky, su\u0161en\u00e9 huby a\u00a0sez\u00f3nnu zeleninu a\u00a0ovocie).<\/p>\n

Potrebujeme:<\/strong> 500 – 600 g bielej ryby (treska, makrela), 2 p\u00f3ry, 2 mrkvy, 1 cibu\u013eu, 50 g oby\u010dajn\u00e9ho masla, 50 ml bieleho v\u00edna, 2 ly\u017eice hladkej m\u00faky, so\u013e, korenie.<\/p>\n

Na om\u00e1\u010dku potrebujeme:<\/strong> 70 ml v\u00ednneho octu, 2 \u0161alotky, estrag\u00f3n, bobkov\u00fd list, cel\u00e9 \u010dierne korenie, 4 vaje\u010dn\u00e9 \u017e\u013atky, 300 g oby\u010dajn\u00e9ho masla.<\/p>\n

Pr\u00edprava:<\/strong> Na masle jemne opra\u017e\u00edme nasekan\u00fd p\u00f3r, na kolieska nakr\u00e1jan\u00fa mrkvu a\u00a0nadrobno nasekan\u00fa cibu\u013eu. Na zeleninu polo\u017e\u00edme k\u00fasky ryby, popr\u00e1\u0161ime ich m\u00fakou a\u00a0premie\u0161ame. Po chv\u00edli podlejeme v\u00ednom. Povar\u00edme, aby om\u00e1\u010dka trochu zhustla, ochut\u00edme so\u013eou a\u00a0mlet\u00fdm koren\u00edm a\u00a0po nieko\u013ek\u00fdch min\u00fatach rybu odstav\u00edme bokom. Medzit\u00fdm zohrejeme r\u00faru na 180 \u00b0C a\u00a0priprav\u00edme om\u00e1\u010dku. V\u00a0hrnci zohrejeme ocot, prid\u00e1me \u0161alotky, nakr\u00e1jan\u00e9 na jemno, estrag\u00f3n i\u00a0bobkov\u00fd list s\u00a0koren\u00edm. Na miernom ohni var\u00edme dovtedy, k\u00fdm sa objem kvapaliny nezmen\u0161\u00ed na polovicu. Potom nech\u00e1me vychladn\u00fa\u0165. Metli\u010dkou rozmie\u0161ame vaje\u010dn\u00e9 \u017e\u013atky s\u00a0ly\u017ei\u010dkou vody a\u00a0nalejeme ich do vychladnut\u00e9ho octu. T\u00fato zmes zahrievame a\u00a0s\u00fa\u010dasne nepretr\u017eite mie\u0161ame metli\u010dkou nad parou (pod hrniec umiestnime druh\u00fd, v\u00a0ktorom sa var\u00ed voda) a\u017e k\u00fdm nie je hustej\u0161ia. Ochutn\u00e1me a\u00a0prichut\u00edme so\u013eou a\u00a0mlet\u00fdm koren\u00edm. Bobkov\u00fd list vyberieme, rozpust\u00edme 300 g masla a\u00a0do\u0148 postupne vmie\u0161ame vaje\u010dno-octov\u00fa om\u00e1\u010dku. Na maslom vymasten\u00fd plech pouklad\u00e1me rybu so zeleninou, prelejeme ju om\u00e1\u010dkou a\u00a0pe\u010dieme pribli\u017ene 20 min\u00fat. Pod\u00e1vame tepl\u00e9.<\/p>\n

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Sladkos\u0165 jednoducho mus\u00ed by\u0165!<\/strong><\/p>\n

Severania s\u00fa ozajstn\u00ed \u010dokoholici, o\u00a0tom niet najmen\u0161\u00edch poch\u00fdb. Pod\u013ea spr\u00e1vy, ktor\u00fa vydal eur\u00f3psky trh s\u00a0cukrovinkami, najslad\u0161ie jaz\u00fd\u010dky na svete maj\u00fa F\u00edni (zjedia dvakr\u00e1t viac sladkost\u00ed, ako je eur\u00f3psky priemer) a\u00a0hne\u010f za nimi s\u00fa D\u00e1ni, dychtiaci po gumen\u00fdch medved\u00edkoch, \u010dokol\u00e1dov\u00fdch ko\u0161\u00ed\u010dkoch a\u00a0pelendrekoch. Dlh\u00e9 zimn\u00e9 ve\u010dery si doslova p\u00fdtaj\u00fa d\u00e1vku riadnych sacharidov, av\u0161ak nielen tak nepremyslene, le\u017e pekne sofistikovane. Na ochutenie dezertov sa pou\u017e\u00edva med, vlo\u010dky, orechy, ovocie, ktor\u00e9 je pr\u00e1ve dostupn\u00e9, koreniny ako \u0161korica a\u00a0klin\u010deky. \u0160v\u00e9di miluj\u00fa, ke\u010f ich niekto druh\u00fd pozve na fiku. Fika je toti\u017e n\u00e1rodn\u00fd zvyk da\u0165 si k\u00e1vu s\u00a0kol\u00e1\u010dikom, je to okamih, kedy po n\u00e1ro\u010dnom dni mo\u017eno op\u00e4\u0165 n\u00e1js\u0165 svoju rovnov\u00e1hu a\u00a0zastavi\u0165 sa. Seversk\u00fd ve\u010der sa, ako inak, nesie v\u00a0duchu omamn\u00fdch n\u00e1pojov, av\u0161ak nie celkom pod\u013ea hesla \u201epije ako D\u00e1n\u201c. Pohoda v\u00a0podan\u00ed D\u00e1nov vyzer\u00e1 \u00faplne \u201ehyggelig\u201c, teda ako stretnutie dobr\u00fdch priate\u013eov niekde v\u00a0\u00fatulnom dom\u00e1com prostred\u00ed, kde sa re\u010dn\u00ed o\u00a0pohodov\u00fdch t\u00e9mach. Ke\u010f sa schy\u013euje k\u00a0politike alebo probl\u00e9mom, rad\u0161ej debatu ukon\u010dia a\u00a0zaspievaj\u00fa si alebo otvoria \u010fal\u0161iu f\u013ea\u0161ti\u010dku alkoholu \u010di odkroja kus z dom\u00e1ceho kol\u00e1\u010da.<\/p>\n

N\u00f3rka Signe Johansenov\u00e1 vo svojej knihe Hygge – tajomstvo seversk\u00e9ho \u017eivota p\u00ed\u0161e, \u017ee je pr\u00e1vom hrd\u00e1 na seversk\u00fa trad\u00edciu liberalizmu a\u00a0tolerancie, ktor\u00e9 si vy\u017eaduj\u00fa len jedin\u00e9 slovo: vitajte! Tvrd\u00ed aj, \u017ee na potrebe spriaznenosti a\u00a0dru\u017enosti seversk\u00fdch n\u00e1rodov je nie\u010do hlboko element\u00e1rne: \u201eKe\u010f\u017ee re\u0161taur\u00e1cie v\u00a0Osle boli drah\u00e9, host\u00ed sme si zvy\u010dajne poz\u00fdvali domov. Mamka sa uch\u00fdlila k\u00a0odsk\u00fa\u0161anej a\u00a0overenej met\u00f3de sm\u00f6rg\u00e5sbord a\u00a0vo forme \u0161v\u00e9dskych stolov pod\u00e1vala n\u00f3rske plody mora, r\u00fdchlo nakladan\u00fa zeleninu, chlieb, maslo a\u00a0kysl\u00fa smotanu spolu s\u00a0neodmyslite\u013en\u00fdmi f\u013ea\u0161ami v\u00edna a\u00a0nie\u010d\u00edm, \u010do naz\u00fdvala opit\u00fd ovocn\u00fd \u0161al\u00e1t… Starom\u00f3dna pohostinnos\u0165 v\u00a0celej svojej kr\u00e1se,\u201c dod\u00e1va Signe.<\/p>\n

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

Ry\u017eov\u00fd puding so sladk\u00fdm komp\u00f3tom <\/strong><\/p>\n

Tradi\u010dn\u00fd \u0161kandin\u00e1vsky dezert, ktor\u00fd nesmie ch\u00fdba\u0165 na \u017eiadnom sviato\u010dne prestretom stole, nesie v\u00a0sebe aj mal\u00fd k\u00fasok l\u00e1skav\u00e9ho humoru: kto n\u00e1jde jedin\u00fa mand\u013eu, ukryt\u00fa v\u00a0jednom z\u00a0pudingov\u00fdch poh\u00e1rov, zasl\u00fa\u017ei si sladk\u00fd pr\u00eddavok. Ak nevl\u00e1dzete, odlo\u017ete si puding na nesk\u00f4r, chut\u00ed v\u00fdnimo\u010dne dobre aj vychladen\u00fd.<\/p>\n

Potrebujeme:<\/strong> 1 a\u00a0\u00bd litra plnotu\u010dn\u00e9ho mlieka, 300 g ry\u017ee, 3 ly\u017eice kry\u0161t\u00e1lov\u00e9ho cukru, 15 g masla, 1 vanilkov\u00fd struk, 100 g l\u00fapan\u00fdch mandl\u00ed nasekan\u00fdch na k\u00fasky.<\/p>\n

Na komp\u00f3t potrebujeme:<\/strong> 500 g ovocia (\u010dere\u0161ne, broskyne, jablk\u00e1), 100 g kry\u0161t\u00e1lov\u00e9ho cukru, \u0161\u0165avu z\u00a0jedn\u00e9ho citr\u00f3na, 2 ly\u017ei\u010dky kukuri\u010dn\u00e9ho \u0161krobu, \u010dere\u0161\u0148ov\u00fd lik\u00e9r na chu\u0165, vy\u0161\u013eahan\u00fa \u0161\u013eaha\u010dku na dozdobenie.<\/p>\n

Pr\u00edprava:<\/strong> Do hrnca vlejeme mlieko, prid\u00e1me maslo, cukor, ry\u017eu a\u00a0vanilkov\u00fd struk. Pomaly za\u010dneme vari\u0165, tesne pred zovret\u00edm teplotu zn\u00ed\u017eime a\u00a0na ve\u013emi miernom ohni nech\u00e1me za st\u00e1leho mie\u0161ania prevari\u0165 pribli\u017ene 30 min\u00fat. D\u00e1vame pozor, aby sa puding neprichytil o\u00a0dno hrnca. Medzit\u00fdm si priprav\u00edme komp\u00f3t. Umyt\u00e9 a\u00a0vyk\u00f4stkovan\u00e9 ovocie (nakr\u00e1jan\u00e9 na men\u0161ie \u010dasti) vlo\u017e\u00edme do panvi\u010dky spolu s\u00a0cukrom, citr\u00f3novou \u0161\u0165avou a\u00a0prid\u00e1me aj 3 dcl vody. Pomaly var\u00edme, komp\u00f3t st\u00e1le mie\u0161ame, a\u017e k\u00fdm sa cukor nerozpust\u00ed a\u00a0ovocie nezm\u00e4kne. Do komp\u00f3tu prid\u00e1me \u0161krob premie\u0161an\u00fd s\u00a0mal\u00fdm mno\u017estvom vody a\u00a0var\u00edme, k\u00fdm \u0161\u0165ava z\u00a0ovocia nezhustne. Do hotov\u00e9ho komp\u00f3tu prid\u00e1me zop\u00e1r kvapiek \u010dere\u0161\u0148ov\u00e9ho lik\u00e9ru. Pred pod\u00e1van\u00edm primie\u0161ame do ry\u017eov\u00e9ho pudingu k\u00fasky mandl\u00ed (jednu cel\u00fa vlo\u017e\u00edme na dno jedn\u00e9ho poh\u00e1rika) a\u00a0pod\u00e1vame s\u00a0ly\u017eicou ovocn\u00e9ho komp\u00f3tu a\u00a0kop\u010dekom \u0161\u013eaha\u010dky.<\/p>\n

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Bez pe\u0148az\u00ed, no\u00a0aj tak \u0161\u0165astn\u00ed<\/strong><\/p>\n

Meik Wiking ako \u0161\u00e9f in\u0161tit\u00fatu, ktor\u00fd sk\u00fama \u0161\u0165astie, tvrd\u00ed, \u017ee aby na\u0161a du\u0161a zaplesala, peniaze k\u00a0tomu nepotrebujeme. Ako D\u00e1n – teda pr\u00edslu\u0161n\u00edk naj\u0161\u0165astnej\u0161ieho n\u00e1roda plan\u00e9ty – je presved\u010den\u00fd, \u017ee peniaze maj\u00fa minim\u00e1lny vplyv na to, \u010di dok\u00e1\u017eeme investova\u0165 svoj \u010das do \u013eud\u00ed nav\u00f4kol a\u00a0prejavova\u0165 im n\u00e1\u0161 nezi\u0161tn\u00fd z\u00e1ujem. \u201eNech hovor\u00edme o\u00a0\u010domko\u013evek, \u010d\u00edm viac pe\u0148az\u00ed a\u00a0prest\u00ed\u017ee sa s\u00a0t\u00fdm sp\u00e1ja, t\u00fdm menej je to hyggelig.\u201c To znamen\u00e1, \u017ee \u010d\u00edm je n\u00e1\u0161 \u017eivot \u010distej\u0161\u00ed a\u00a0jednoduch\u0161\u00ed, t\u00fdm viac \u0161\u0165astia z\u00a0neho m\u00f4\u017eeme poci\u0165ova\u0165. \u0160\u00e1lka \u010daju, dom\u00e1ce jedl\u00e1, kol\u00e1\u010de, stolov\u00e1 hra, knihy, svie\u010dky, krb, pobyt v\u00a0pr\u00edrode, tepl\u00fd sveter, chlieb, pr\u00edjemn\u00e1 hudba, kvapka dobr\u00e9ho alkoholu a\u00a0\u00faprimn\u00fd dial\u00f3g – \u010do pre n\u00e1s m\u00f4\u017ee by\u0165 viac povzn\u00e1\u0161aj\u00face a\u00a0ob\u0161\u0165ast\u0148uj\u00face? S\u00a0\u010d\u00edm si sp\u00e1jame dobr\u00e9 pocity? \u010co n\u00e1s hreje na tele i\u00a0na du\u0161i zo v\u0161etk\u00e9ho najviac? \u010co sprav\u00edme, ke\u010f sa chceme (a potrebujeme) c\u00edti\u0165 pr\u00edjemne? D\u00e1ni v\u00a0tom maj\u00fa jasno, na prvom mieste s\u00fa u\u00a0nich tepl\u00e9 n\u00e1poje (a hne\u010f po nich zap\u00e1len\u00e9 svie\u010dky a\u00a0krb, no v\u00a0rebr\u00ed\u010dku sa ocitla i\u00a0nede\u013ea, ba\u00a0dokonca i b\u00farka). Severania potrebuj\u00fa dr\u017ea\u0165 v\u00a0dlaniach hrn\u010dek \u010dohosi hrejiv\u00e9ho, radi s\u0155kaj\u00fa \u010daj, hor\u00facu \u010dokol\u00e1du alebo varen\u00e9 v\u00edno, no naj\u010dastej\u0161ie ich prichyt\u00edte so \u0161\u00e1lkou hor\u00facej vo\u0148avej k\u00e1vy.<\/p>\n

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Varen\u00e9 v\u00edno s\u00a0hrozienkami a\u00a0mand\u013eami<\/strong><\/p>\n

Tepl\u00e1 verzia v\u00edna s\u00a0kadejak\u00fdmi vo\u0148av\u00fdmi pr\u00edsadami sa u\u00a0n\u00e1s udom\u00e1cnila najm\u00e4 na viano\u010dn\u00fdch trhoch a\u00a0sviato\u010dne prestret\u00fdch \u0161tedrove\u010dern\u00fdch stoloch, av\u0161ak hore na severe, kde maj\u00fa zimu ove\u013ea sk\u00f4r ako my, potrebuj\u00fa sa \u013eudia ohria\u0165 \u010d\u00edmsi podobn\u00fdm aj v\u00a0in\u00fdch mesiacoch roka. Navy\u0161e, uvari\u0165 si v\u00a0hrnci v\u00edno a\u00a0ponalieva\u0165 z\u00a0neho hos\u0165om, to je celkom pekn\u00fd \u0161tart do siahodlhej konverz\u00e1cie o\u00a0nesmrte\u013enosti chr\u00fasta, ktor\u00fa D\u00e1ni volaj\u00fa hyggesnak (pr\u00edjemn\u00fd rozhovor bez \u0165a\u017ek\u00fdch t\u00e9m).<\/p>\n

Na korenen\u00fa zmes potrebujeme: <\/strong>Hrs\u0165 hrozienok, f\u013ea\u0161u \u010derven\u00e9ho v\u00edna, 300 ml portsk\u00e9ho v\u00edna, 250 g cukru, 20 g celej \u0161korice, 20 g cel\u00fdch klin\u010dekov, 10 g cel\u00e9ho kardam\u00f3mu, 20 g cel\u00e9ho korenia.<\/p>\n

Na pr\u00edpravu v\u00edna:<\/strong> 1,5 litra \u010derven\u00e9ho v\u00edna, 200 ml rumu, 200 ml vodky, 200 ml \u0161\u0165avy z\u00a0pomaran\u010da, 100 g sekan\u00fdch mandl\u00ed.<\/p>\n

Pr\u00edprava:<\/strong> De\u0148 vopred namo\u010d\u00edme hrozienka do portsk\u00e9ho v\u00edna a\u00a0nech\u00e1me napu\u010da\u0165. Do hrnca nalejeme \u010derven\u00e9 v\u00edno, prid\u00e1me cukor, hrozienka (portsk\u00e9 si e\u0161te odlo\u017e\u00edme) a\u00a0v\u0161etky koreniny a\u00a0zohrejeme, no nevar\u00edme. Nech\u00e1me vychladn\u00fa\u0165 a\u00a0korenen\u00e9 v\u00edno preced\u00edme cez sitko (hrozienka povyber\u00e1me a\u00a0d\u00e1me bokom na nesk\u00f4r). Prid\u00e1me do\u0148 e\u0161te 1,5 litra \u010derven\u00e9ho v\u00edna, vodku, rum a\u00a0\u0161\u0165avu z\u00a0pomaran\u010da. Zohrejeme pod bod varu, prid\u00e1me hrozienka, portsk\u00e9 a\u00a0nasekan\u00e9 mandle. V\u00edno pod\u00e1vame hor\u00face, dozdoben\u00e9 k\u00faskami \u0161korice.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

Tento \u010dl\u00e1nok n\u00e1jdete v novembrovom \u010d\u00edsle MIAU (2018)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Ak chcete by\u0165 v\u00a0\u017eivote \u0161\u0165astn\u00ed, rad\u0161ej si zadov\u00e1\u017ete dlh\u0161\u00ed st\u00f4l, ako vy\u0161\u0161\u00ed plot – pribli\u017ene takto n\u00e1m v\u00a0ot\u00e1zke \u0161\u0165astia rad\u00ed ist\u00e9 (mo\u017eno aj \u0161kandin\u00e1vske) pr\u00edslovie. \u00a0 Hygge. Toto slovo je ako magnet. Pri\u0165ahuje pozornos\u0165, vzbudzuje zvedavos\u0165, m\u00e1 v\u00a0sebe zvl\u00e1\u0161tnu energiu a\u00a0vy\u017earuje pokoj. V\u00a0p\u00edsomnej podobe sa prv\u00fdkr\u00e1t objavilo v\u00a0d\u00e1n\u010dine za\u010diatkom 18. storo\u010dia, no hist\u00f3ria tvrd\u00ed, […]<\/p>\n","protected":false},"author":3,"featured_media":6183,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,71],"tags":[],"class_list":["post-6180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-november-2018"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6180","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=6180"}],"version-history":[{"count":5,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6180\/revisions"}],"predecessor-version":[{"id":6190,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6180\/revisions\/6190"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/6183"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=6180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=6180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=6180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}