{"id":7684,"date":"2020-04-16T09:59:07","date_gmt":"2020-04-16T07:59:07","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=7684"},"modified":"2020-04-16T09:59:07","modified_gmt":"2020-04-16T07:59:07","slug":"ako-dobre-sa-zije-v-kuchyni-priatelov","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/ako-dobre-sa-zije-v-kuchyni-priatelov\/","title":{"rendered":"Ako (dobre) sa \u017eije v kuchyni priate\u013eov"},"content":{"rendered":"

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\u201eVe\u010der sa mi ve\u013emi p\u00e1\u010dil, menu bolo chutn\u00e9, dezert vynikaj\u00faci, aj z\u00e1bava celkom u\u0161la, tak\u017ee d\u00e1vam dohromady… tri body!\u201c Pam\u00e4t\u00e1te si na telev\u00edznu rel\u00e1ciu, kde \u0161lo (viac-menej) o\u00a0varenie, z\u00e1bavu a\u00a0spokojn\u00e9 bruch\u00e1? \u00c1no, ob\u010das to nevy\u0161lo, sem-tam sa strhla b\u00farka s\u013az a em\u00f3ci\u00ed a s\u00fa\u0165a\u017eiaci si pekne \u201ebez serv\u00edtky\u201c povedali, \u010do si o\u00a0kuch\u00e1rskom umen\u00ed svojich s\u00faperov naozaj myslia. Aj v\u00a0na\u0161ej partii m\u00e1vame tak\u00e9to kulin\u00e1rske stretnutia, vol\u00e1me ich celkom neinovat\u00edvne \u201eProst\u0159eno\u201c, len\u017ee pravidl\u00e1 sme si \u201eupiekli\u201c a\u00a0\u201enavarili\u201c po svojom…<\/em><\/p>\n

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\"\"<\/a>Za\u010dalo to celkom nevinne: jedn\u00e9ho d\u0148a zavolal Milan, \u017ee m\u00e1 na plechu poriadny kus m\u00e4sa a\u00a0\u017ee potrebuje pomoc. S\u00a0jeho zjeden\u00edm, samozrejme, lebo Milan sa v\u00a0kuchyni pohybuje sebaisto a\u00a0s\u00a0preh\u013eadom, vedeli sme teda, \u017ee pomocn\u00e9 ruky u\u017e istotne potrebova\u0165 nebude. Pozvanie dostali v\u0161etci z\u00a0partie, do stredne ve\u013ek\u00e9ho bytu na s\u00eddlisku sme sa nas\u00e1\u010dkovali presne deviati: Milan s\u00a0Pe\u0165ou a\u00a0ich synom Mat\u00fa\u0161om, Feri s\u00a0Alou a\u00a0m\u00f4j mu\u017e Pali so mnou plus dva kusy na\u0161ich dorastencov. Dospel\u00ed dostali do ruky poh\u00e1r v\u00edna, detv\u00e1ky limon\u00e1du, vo vzduchu bolo c\u00edti\u0165 pohodu prebiehaj\u00faceho v\u00edkendu namie\u0161an\u00fa s\u00a0v\u00f4\u0148ou pe\u010den\u00e9ho m\u00e4sa a\u00a0e\u0161te \u010dohosi, \u010do nikto z\u00a0n\u00e1s (okrem \u0161\u00e9fkuch\u00e1ra) nevedel identifikova\u0165. Je to sladk\u00e9? Vonia to ako lesn\u00e9 ovocie. Bude to serv\u00edrova\u0165 k\u00a0m\u00e4su, alebo ako dezert? Mo\u017eno je to n\u00e1poj… \u201eJe to coulis!\u201c rozrie\u0161il za n\u00e1s Milan gastronomick\u00fa z\u00e1hadu a\u00a0obratne nie\u010do premie\u0161al v\u00a0panvici na spor\u00e1ku. Bolo jasn\u00e9, \u017ee to m\u00e1 premyslen\u00e9 od prv\u00e9ho po posledn\u00fd krok: hrnce bublali, r\u00fara piekla, vare\u0161ky v\u00a0jeho ruk\u00e1ch tancovali a\u00a0my sme sa zhodli, \u017ee \u010dak\u00e1me na v\u00fdsledok hladne a\u00a0nedo\u010dkavo presne ako t\u00ed s\u00fa\u0165a\u017eiaci v\u00a0rel\u00e1cii \u201eProst\u0159eno\u201c. A\u00a0tak, celkom nen\u00e1padne, vznikla v\u00a0na\u0161ej partii nov\u00e1 trad\u00edcia…<\/p>\n

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Petra, Milan a mu\u017e v z\u00e1stere<\/strong><\/p>\n

Ak m\u00e1me v\u00a0na\u0161ej parti\u010dke p\u00e1ry, v\u00a0ktor\u00fdch varieva preva\u017ene mu\u017e, Petra a\u00a0Milan s\u00fa jedn\u00fdm z\u00a0nich. Nie je to t\u00fdm, \u017ee by Pe\u0165a nevedela, kde sa v\u00a0kuchyni oto\u010di\u0165, len\u017ee Milan var\u00ed r\u00e1d. Rozmaznal n\u00e1s u\u017e d\u00e1vnej\u0161ie svojimi bryndzov\u00fdmi halu\u0161kami so slaninkou, pripravovan\u00fdmi v\u00a0spar\u0165ansk\u00fdch podmienkach polorozpadnutej chaty v\u00a0Tatranskej Lomnici (na\u0161\u0165astie, t\u00fara bola napl\u00e1novan\u00e1 a\u017e na \u010fal\u0161\u00ed de\u0148), chystal pohostenie pre deck\u00e1 na dovolenke pri mori a\u00a0ke\u010f sa v\u00a0kruhu priateliek op\u00fdtam, \u010do varia cez v\u00edkend, Petra zaka\u017ed\u00fdm mykne hlavou jedn\u00fdm smerom a\u00a0usmeje sa: \u201eSp\u00fdtaj sa Milana.\u201c Milan teda v\u00a0na\u0161ej celkom prvej \u010dasti \u201eProst\u0159eno\u201c nasadil latku vysoko. Ako inak sa d\u00e1 nazva\u0165 \u201epr\u00ed\u010fte, m\u00e1m v\u00a0pek\u00e1\u010di m\u00e4so\u201c – z\u00a0ktor\u00e9ho je napokon trojchodov\u00e9 menu, pozost\u00e1vaj\u00face z\u00a0polievky, hlavn\u00e9ho chodu, pri\u010dom jeho s\u00fa\u010das\u0165ou je dom\u00e1ca hrn\u010dekov\u00e1 kned\u013ea, m\u00e4so, \u010do spieva, om\u00e1\u010dka a\u00a0dezert?<\/p>\n

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\"\"<\/a>Divia\u010die stehno od Milana<\/strong><\/p>\n

Potrebujeme:<\/strong> Stehno z\u00a0diviaka, 100 g slaninky, 2 mrkvy, 2 petr\u017eleny, 1\/2 zeleru, 1 v\u00e4\u010d\u0161iu cibu\u013eu, 2 str\u00fa\u010diky cesnaku, 3 ly\u017eice masti, su\u0161en\u00e9 borievky, zav\u00e1ran\u00e9 brusnice, \u0161\u00edpkov\u00fd d\u017eem, 1 \u0161\u013eaha\u010dkov\u00e1 smotana, oby\u010dajn\u00e9 maslo, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Milan najsk\u00f4r stehno z\u00a0diviaka umyl, osu\u0161il a\u00a0potrel so\u013eou a\u00a0koren\u00edm. Takto ho nechal odpo\u010d\u00edva\u0165 vo vhodnom pek\u00e1\u010diku v\u00a0chlade do nasleduj\u00faceho d\u0148a. V\u00a0de\u0148 pr\u00edpravy rozpustil na panvici mas\u0165, pridal nakr\u00e1jan\u00fa slaninku, na drobno nasekan\u00fa cibu\u013eku, cesnak a\u00a0nakoniec aj o\u010disten\u00fa a\u00a0nakr\u00e1jan\u00fa mrkvu, petr\u017elen a\u00a0zeler. V\u0161etko spolu premie\u0161al a\u00a0nechal opiec\u0165. Zeleninu z\u00a0panvice zlial ku\u00a0stehnu do pek\u00e1\u010da, pridal asi 3 dcl vody, su\u0161en\u00fd jalovec a\u00a0zav\u00e1ran\u00e9 brusnice. Divia\u010die stehno potom pomali\u010dky piekol pribli\u017ene 4 hodiny v\u00a0r\u00fare. Po upe\u010den\u00ed m\u00e4so z\u00a0pek\u00e1\u010da vybral a\u00a0zo zostatku pripravil om\u00e1\u010dku: zeleninu s\u00a0v\u00fdpekom rozmixoval, pridal \u0161\u00edpkov\u00fd d\u017eem, prepas\u00edroval cez sitko a\u00a0e\u0161te prevaril spolu so \u0161\u013eaha\u010dkovou smotanou a\u00a0tro\u0161kou oby\u010dajn\u00e9ho masla. Om\u00e1\u010dku pod\u013ea potreby e\u0161te dochutil a pod\u00e1val k\u00a0m\u00e4su.<\/p>\n

K\u00a0m\u00e4su i\u0161la aj hrn\u010dekov\u00e1 kned\u013ea: \u201eNa masle som opiekol star\u00e9 ro\u017eky nakr\u00e1jan\u00e9 na kocky. V\u00a0miske som ich potom zmie\u0161al s\u00a0vaj\u00ed\u010dkami, mliekom, trochou polohrubej m\u00faky a\u00a0hrs\u0165ou nasekan\u00e9ho petr\u017elenu, v\u0161etko viac-menej od oka. Pridal som aj so\u013e a\u00a0\u010dierne korenie.\u201c Vhodn\u00e9 hrn\u010deky vytrieme maslom alebo mas\u0165ou, vysypeme m\u00fakou a\u00a0napln\u00edme rohl\u00edkovou zmesou asi do troch \u0161tvrt\u00edn hrn\u010dekov. Hrn\u010deky vlo\u017e\u00edme do hrnca, v\u00a0ktorom vrie voda (nesmie v\u0161ak siaha\u0165 vy\u0161\u0161ie ako do 3\/4 v\u00fd\u0161ky hrn\u010dekov) a\u00a0var\u00edme na miernom plameni a\u00a0pod pokrievkou cca 35 – 40 min\u00fat.<\/p>\n

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Ako sa na n\u00e1v\u0161tevu chod\u00ed o\u00a0hlade a\u00a0o sm\u00e4de<\/strong><\/p>\n

\u201ePr\u00ed\u010fte hladn\u00ed a\u00a0ni\u010d nenoste!\u201c Takto si v\u017edy d\u00e1me vedie\u0165, kedy m\u00e1me \u010fal\u0161ie \u201eProst\u0159eno\u201c. Z\u00e1sadne sa stret\u00e1vame cez v\u00edkendy, raz za dva – tri mesiace a\u00a0princ\u00edp je jednoduch\u00fd: jedna rodina z\u00a0partie sa ide roztrha\u0165, aby navarila sobotn\u00fd alebo nede\u013en\u00fd obed pre cel\u00fa arm\u00e1du, zvy\u0161ok odpo\u010d\u00edva a\u00a0u\u017e\u00edva si to. D\u00e1vno sme si zatrhli s\u00fa\u0165a\u017eenie, e\u0161te viac po tom, \u010do sa k\u00a0n\u00e1m ned\u00e1vno pridala \u010fal\u0161ia rodinka (o Marcelovi a\u00a0jeho fam\u00edlii e\u0161te bude re\u010d). Nestret\u00e1vame sa toti\u017e preto, aby sme si porovn\u00e1vali d\u013a\u017eku vare\u0161iek a\u00a0ve\u013ekos\u0165 hrncov, z\u00a0toho sme d\u00e1vno vyr\u00e1stli. Chceme by\u0165 spolu, zdie\u013ea\u0165 pr\u00edjemn\u00e9 chv\u00edle, chceme sa zasmia\u0165, porozpr\u00e1va\u0165 a\u00a0pri tom sa spolo\u010dne najes\u0165, lebo i jedlo je vec, ktor\u00e1 n\u00e1s sp\u00e1ja (na\u0161a watsappov\u00e1 skupinka \u201eProst\u0159eno\u201c je pln\u00e1 fotiek jed\u00e1l nielen z\u00a0na\u0161ich stretnut\u00ed, mno\u017e\u00ed sa aj taniermi z\u00a0r\u00f4znych kon\u010d\u00edn sveta, kam sa niektor\u00e1 z\u00a0rod\u00edn sem-tam vyberie).<\/p>\n

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Ala, Feri a\u00a0ve\u010dern\u00e9 zore\u00a0 <\/strong><\/p>\n

Ak m\u00e1 niekto z\u00a0na\u0161ej partie najkraj\u0161\u00ed v\u00fdh\u013ead, s\u00fa to t\u00edto dvaja. B\u00fdvaj\u00fa pod kopcami Mal\u00fdch Karp\u00e1t, skoro pod oknami im \u017eblnk\u00e1 potok a\u00a0ke\u010f kon\u010d\u00edme n\u00e1\u0161 gurm\u00e1nsky de\u0148 pr\u00e1ve u\u00a0nich, oblohu nave\u010der potiahne \u010derven\u00fd filter, nad hlavou n\u00e1m poletuj\u00fa netopiere a\u00a0my si na n\u00e1dhern\u00e9 \u201e\u010derv\u00e1nky\u201c \u0161trng\u00e1me dobr\u00fdm v\u00edne\u010dkom. Do toho hr\u00e1 pr\u00edjemn\u00e1 hudba a\u00a0ke\u010f u\u017e Milan vyzve do tanca Raisu – Alinho \u010distokrvn\u00e9ho franc\u00fazskeho buldo\u010dka s\u00a0franc\u00fazsko-ma\u010farsk\u00fdm\u00a0 rodokme\u0148om, vieme, \u017ee je v\u0161etko presne tak, ako m\u00e1 by\u0165… Ala s\u00a0Ferim s\u00fa zohran\u00fd p\u00e1r, maj\u00fa u\u017e odrasten\u00e9 deti a\u00a0radi si u\u017e\u00edvaj\u00fa spolo\u010dn\u00e9 v\u00fdlety na bicykloch alebo autom do kraj\u00edn, kde sa dobre var\u00ed. Ala je skvel\u00e1 gazdinka, ned\u00e1 dopusti\u0165 na kvalitn\u00e9 potraviny a\u00a0ke\u010f var\u00ed, v\u017edy si m\u00f4\u017eeme by\u0165 ist\u00ed, \u017ee to bude rana do \u010dierneho, teda, \u017ee n\u00e1m bude chuti\u0165. Mimochodom, najlep\u0161\u00ed \u010derstvo upe\u010den\u00fd chlieb pokropen\u00fd olivov\u00fdm olejom a\u00a0posypan\u00fd so\u013eou som jedla pr\u00e1ve tu.<\/p>\n

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\"\"<\/a>Lahodn\u00e1 zapekan\u00e1 treska od Aly<\/strong><\/p>\n

\u201eTento recept nie je celkom z\u00a0mojej hlavy, ale upravila som si ho pod\u013ea seba,\u201c hovor\u00ed Ala a\u00a0za\u010d\u00edna hr\u00e1\u0161kom. Obsah vrecka mrazen\u00e9ho hr\u00e1\u0161ku hod\u00edme do hrnca, prid\u00e1me k\u00a0nemu dve mlad\u00e9 cibu\u013eky v\u00a0celku a\u00a0posol\u00edme. Zalejeme tak, aby bol hr\u00e1\u0161ok pod vodou, nie viac, a\u00a0var\u00edme cca 10 min\u00fat. Tro\u0161ku tekutiny pre istotu odlo\u017e\u00edme bokom, hr\u00e1\u0161ok zlejeme a\u00a0v\u00a0mix\u00e9ri vymixujeme nahrubo (aby bolo vidno k\u00fasky hr\u00e1\u0161ku, nie celkom do hladka ako pyr\u00e9). V pr\u00edpade, \u017ee je zmes hust\u00e1, prid\u00e1me tro\u0161ku vody z\u00a0varenia. Medzit\u00fdm priprav\u00edme gratinovan\u00e9 zemiaky. \u201eIn\u0161pirovala som sa na franc\u00fazskych str\u00e1nkach receptom na gratin dauphinois facile, teda gratinovan\u00e9 dafi\u0148onsk\u00e9 zemia\u010dky na jednoduch\u00fd sp\u00f4sob.\u201c Asi kilogram zemiakov o\u0161\u00fapeme a\u00a0nakr\u00e1jame na tenu\u010dk\u00e9 kolieska. Osol\u00edme ich, okoren\u00edme \u010diernym mlet\u00fdm koren\u00edm a\u00a0nauklad\u00e1me do maslom vymasten\u00e9ho pek\u00e1\u010dika. Sladk\u00fa \u0161\u013eaha\u010dkov\u00fa smotanu zmie\u0161ame s\u00a012 % smotanou na varenie, ochut\u00edme so\u013eou a\u00a0koren\u00edm a\u00a0prid\u00e1me \u0161tipku cesnakov\u00e9ho pr\u00e1\u0161ku. \u201eNed\u00e1vam \u010derstv\u00fd cesnak, ten je pr\u00edli\u0161 intenz\u00edvny.\u201c Smotanovou zmesou zalejem zemiaky a\u00a0pe\u010dieme ich na 180 \u00b0C pribli\u017ene hodinu. Po hodine posypeme povrch zemiakov ak\u00fdmko\u013evek str\u00fahan\u00fdm syrom a\u00a0nech\u00e1me zapiec\u0165 cca 20 min\u00fat do zlatista.<\/p>\n

Na rybu potrebujeme: <\/strong>Vy\u0161\u0161\u00ed chrbtov\u00fd filet z\u00a0tresky (pribli\u017ene 750 g ryby), 2 hrn\u010deky nastr\u00fahan\u00e9ho parmez\u00e1nu, pol cibule nakr\u00e1janej najemno, 2 – 3 hrste petr\u017elenovej v\u0148ate, 2 – 3 ly\u017eice citr\u00f3novej \u0161\u0165avy, 2 – 3 ly\u017eice rozpusten\u00e9ho masla, mand\u013eov\u00e9 lupienky a 1 \u0161\u013eaha\u010dkov\u00fa smotanu. Rybu osol\u00edme, okoren\u00edme a\u00a0vlo\u017e\u00edme do vymasten\u00e9ho pek\u00e1\u010dika. V\u00a0miske zmie\u0161ame parmez\u00e1n, nakr\u00e1jan\u00fa cibu\u013eku, petr\u017elenov\u00fa v\u0148a\u0165, citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0smotanu, prid\u00e1me aj polovicu lupienkov z\u00a0mandl\u00ed, ktor\u00e9 sme predt\u00fdm trochu podrvili v\u00a0ruk\u00e1ch. Zmesou poprikr\u00fdvame k\u00fasky ryby, posypeme zvy\u0161n\u00fdmi mand\u013eov\u00fdmi lupienkami a pe\u010dieme 30 min\u00fat na teplote 200 \u00b0C. Na z\u00e1ver e\u0161te p\u00e1r min\u00fat zape\u010dieme do zlatista na funkcii gril. Rybku pod\u00e1vame e\u0161te hor\u00facu spolu s\u00a0gratinovan\u00fdmi zemiakmi a\u00a0hr\u00e1\u0161kovou ka\u0161ou.<\/p>\n

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Romanka, Marcel a\u00a0uter\u00e1k do\u00a0ringu<\/strong><\/p>\n

Ak ku\u00a0n\u00e1m mala pribudn\u00fa\u0165 nejak\u00e1 rodinka, tak pr\u00e1ve t\u00e1 Romankina a\u00a0Marcelova, a to rovno v\u00a0po\u010dte kusov p\u00e4\u0165! Na jednej strane trochu r\u00e9bus pre t\u00fdch, \u010do maj\u00fa mal\u00e9 byty (kam sa teraz v\u0161etci pomest\u00edme?!), na druhej strane – pri\u0161li s\u00a0ponukou n\u00e1dhern\u00e9ho dvora s\u00a0baz\u00e9nom, v\u00ednnou pivni\u010dkou, s poseden\u00edm pod hviezdami a \u201ehaute cuisine\u201c, \u010do sme, iste\u017ee, netu\u0161ili, a\u017e k\u00fdm n\u00e1s u\u00a0seba Marcel po prv\u00fd raz nepohostil. Pravdou je, \u017ee u\u017e sa na\u0161\u00edm mestom niesli dobr\u00e9 ch\u00fdry o\u00a0jeho kuch\u00e1rskom umen\u00ed a\u00a0fakt je aj ten, \u017ee kdesi v\u00a0mobiloch mojich zn\u00e1mych je dodnes dobre ukryt\u00e1 fotka, na ktorej m\u00e1m v\u00a0\u00fastach vidli\u010dku s\u00a0n\u00e1dherne ru\u017eovkast\u00fdm rozbifom, na \u010dom by nebolo ni\u010d zvl\u00e1\u0161tne, iba ak to, \u017ee som mu nedok\u00e1zala odola\u0165 po piatich rokoch pr\u00edsneho vegetari\u00e1nstva a\u00a0\u017ee ten rozbif mal na svedom\u00ed pr\u00e1ve Marcel. Nu\u017e ni\u010d, skr\u00e1tim to – obed u\u00a0Marcela a\u00a0Romany za\u010dal poskromne, ty\u010dinkami omotan\u00fdmi prosciuttom a\u00a0zap\u00edjan\u00fdmi mokom z\u00a0okolit\u00fdch vin\u00edc, na \u010do Marcel zmizol v\u00a0kuchyni a\u00a0neuk\u00e1zal sa e\u0161te dobr\u00fa hodinu. Ale ke\u010f z\u00a0nej napokon vy\u0161iel, s\u00e1nka n\u00e1m padla a\u017e na zem, hodili sme do pomyseln\u00e9ho ringu pomyseln\u00fd uter\u00e1k a\u00a0pustili sa do z\u00e1\u017eitkovej ve\u010dere, na ktor\u00fa spom\u00edname dodnes… O sladk\u00fa bodku d\u0148a sa postarala dc\u00e9ra Riu\u0161ka, ktor\u00e1 v\u0161etk\u00fdm pripravila browncheese s\u00a0malinov\u00fdm coulis pod\u013ea Adriany Pol\u00e1kovej. M\u0148am!<\/p>\n

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Pam\u00e4tn\u00e1 polievka bouillabaisse od Marcela <\/strong><\/p>\n

Marcel var\u00ed \u010dasto a\u00a0dobre. Svorne si mysl\u00edme, \u017ee by si k\u013eudne mohol otvori\u0165 re\u0161tiku, m\u00e1 toti\u017e nielen zru\u010dnosti, ale aj povahu skvel\u00e9ho hostite\u013ea, ktor\u00fd dok\u00e1\u017ee dosta\u0165 \u013eud\u00ed do n\u00e1lady a\u00a0do stavu pr\u00edjemnej \u201epokonzuma\u010dnej k\u00f3my\u201c. Do tejto typickej n\u00e1morn\u00edckej polievky n\u00e1morn\u00edci nah\u00e1dzali do hrnca v\u0161etko, \u010do ulovili a\u00a0potom z\u00a0toho varili. \u201eBujab\u00e9za nie je len jedna, je to ako s\u00a0gul\u00e1\u0161om alebo hal\u00e1szl\u00e9 – ka\u017ed\u00fd si ju navar\u00ed najlep\u0161ie v\u017edy pod\u013ea seba.\u201c Marcel na t\u00fa svoju pou\u017eil morsk\u00e9 ryby a\u00a0krevety. Krevety umyl, o\u0161\u00fapal a\u00a0vy\u010distil, ryby vyfiletoval a\u00a0najsk\u00f4r si pripravil z\u00e1klad na polievku: kosti a\u00a0hlavy z\u00a0r\u00fdb a\u00a0\u0161krupinky z\u00a0kreviet orestoval na olivovom oleji a\u00a0masle, pridal nakr\u00e1jan\u00fa cibu\u013eku a\u00a0cesnak, kore\u0148ov\u00fa zeleninu (mrkva, petr\u017elen, zeler), p\u00f3r a\u00a0fenikel, ktor\u00fd polievke dod\u00e1va \u0161pecifick\u00fa chu\u0165. Z\u00e1klad ochutil \u010dervenou paprikou, so\u013eou a\u00a0\u0161tipkou kurkumy a zalial vodou. Na panvici zohrial an\u00edzov\u00fd lik\u00e9r, zap\u00e1lil ho a\u00a0po vyhoren\u00ed alkoholu jemne ochutil \u0161afranom. An\u00edzov\u00fd lik\u00e9r pridal k\u00a0rybaciemu z\u00e1kladu a\u00a0v\u0161etko varil na slabom ohni cca 8 hod\u00edn, a\u017e k\u00fdm sa celkom nerozvarili aj rybacie kosti\u010dky. Takto dlho varen\u00fa polievku vymixoval (\u201e\u00c1no, m\u00f4\u017ee to znie\u0165 divne, ale aj s\u00a0kos\u0165ami.\u201c) a\u00a0prepas\u00edroval cez hust\u00e9 sitko. Pridal kokosov\u00e9 mlieko, e\u0161te asi 30 min\u00fat povaril a\u00a0odstavil. Do odstavenej polievky ponoril surov\u00e9\u00a0 k\u00fasky r\u00fdb a\u00a0krevety, ktor\u00e9 v\u00a0hor\u00facej tekutine \u201ed\u00f4jdu\u201c. Pri serv\u00edrovan\u00ed m\u00f4\u017eete prida\u0165 \u010derstv\u00fa koriandrov\u00fa v\u0148a\u0165 alebo in\u00e9 bylinky.<\/p>\n

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\"\"<\/a>Torti\u010dka od Riu\u0161ky <\/strong><\/p>\n

Na korpus potrebujeme 180 g maslov\u00fdch su\u0161ienok a 80 g zm\u00e4knut\u00e9ho masla, su\u0161ienky zomelieme a\u00a0premie\u0161ame s\u00a0maslom. Zmes natla\u010d\u00edme na dno tortovej formy, ktor\u00fa vystelieme papierom na pe\u010denie. Na korpus p\u00f4jde tmav\u00e1 vrstva, ktor\u00fa priprav\u00edme nasledovne: 200 g tmavej \u010dokol\u00e1dy na varenie roztop\u00edme spolu so 100 g kry\u0161t\u00e1lov\u00e9ho cukru a\u00a0125 g masla vo vodnom k\u00fapeli. Nech\u00e1me vychladn\u00fa\u0165 a\u00a0do zmesi primie\u0161ame 2 vaj\u00ed\u010dka, ly\u017eicu kakaa a\u00a03 ly\u017eice hladkej m\u00faky. Zmes nalejeme na korpus. Nasleduje svetl\u00e1 \u010das\u0165: 200 g bielej \u010dokol\u00e1dy rozpust\u00edme vo vodnom k\u00fapeli, nech\u00e1me vychladn\u00fa\u0165. Medzit\u00fdm metli\u010dkami vy\u0161\u013eah\u00e1me 500 g mascarpone a\u00a0250 g kyslej smotany, prid\u00e1me aj 2 vaje\u010dn\u00e9 \u017e\u013atky. Primie\u0161ame bielu \u010dokol\u00e1du. Cheesecake (korpus, tmav\u00e1 vrstva, svetl\u00e1 vrstva) pe\u010dieme pri 170 \u00b0C asi 50 min\u00fat a\u00a0po vybrat\u00ed z\u00a0r\u00fary ho nech\u00e1me vychladn\u00fa\u0165 a\u00a0odlo\u017e\u00edme do chladni\u010dky najlep\u0161ie do \u010fal\u0161ieho d\u0148a. Pod\u00e1vame preliaty malinov\u00fdm coulis (2 hrn\u010deky mrazen\u00fdch mal\u00edn rozvar\u00edme v\u00a0hrnci spolu s\u00a03\/4 hrn\u010deka trstinov\u00e9ho cukru, rozmixujeme a\u00a0prepas\u00edrujeme cez sitko) a dozdoben\u00fd ovoc\u00edm.<\/p>\n

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Ako n\u00e1m Prost\u0159eno v\u0161etci z\u00e1vidia…<\/strong><\/p>\n

Je to tak. Kdeko\u013evek spomeniem, \u017ee si takto v\u00a0parti\u010dke var\u00edme, vyvol\u00e1 to vlnu nad\u0161enia. Ke\u010f sa vyhovor\u00edm, \u017ee kamsi nem\u00f4\u017eem pr\u00eds\u0165, lebo v\u00a0ten de\u0148 m\u00e1me na\u0161e Prost\u0159eno, pov\u00e4\u010d\u0161ine za to zozbieram pobaven\u00fd \u00fasmev. P\u00fdtaj\u00fa sa n\u00e1s, \u010do sme u\u017e varili a\u00a0\u010do e\u0161te budeme, ak\u00e9 sme mali t\u00e9my, ko\u013eko chodov bolo na stole, kto je najlep\u0161\u00ed kuch\u00e1r a\u00a0ktor\u00e9 jedlo bolo \u00fapln\u00e9 fiasko… Tak takto: varili sme u\u017e v\u0161elijak\u00e9 jedl\u00e1, niektor\u00e9 boli tradi\u010dn\u00e9 slovensk\u00e9, in\u00e9 in\u0161pirovan\u00e9 \u00c1ziou, varili sa m\u00e4s\u00e1, piekli dezerty, dokonca sa u\u017e de\u0165om grilovali klob\u00e1sky (a boli nad\u0161en\u00e9!), najlep\u0161\u00ed kuch\u00e1ri s\u00fa v\u0161etci (Marcel je e\u0161te o\u00a0k\u00fasok pred nami) a\u00a0t\u00e9my si neur\u010dujeme, aj ke\u010f jed\u00e1lny l\u00edstok d\u0148a je a\u017e do poslednej chv\u00edle pre cel\u00fa partiu ve\u013ek\u00fdm tajomstvom. No a\u00a0fiasko? Zatia\u013e naozaj \u017eiadne, prisah\u00e1m!<\/p>\n

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Ja, m\u00f4j mu\u017e Pali a\u00a0po\u017ei\u010dan\u00e1 kuchy\u0148a<\/strong><\/p>\n

Ak niekto u\u00a0n\u00e1s doma var\u00ed, som to ja, ak je niekto excelentn\u00fd ochutn\u00e1va\u010d, je to m\u00f4j mu\u017e. Ak niekto u\u00a0n\u00e1s stresuje a\u00a0nevie sa rozhodn\u00fa\u0165, ako zostavi\u0165 menu, uk\u00e1\u017ete prstom na m\u0148a, ak je niekto v\u00a0pohode a\u00a0na v\u0161etky zlo\u017eit\u00e9 n\u00e1vrhy a\u00a0do poslednej gu\u013e\u00f4\u010dky korenia prepracovan\u00e9 recepty povie \u201eGabka, pros\u00edm \u0165a, aj tak ka\u017ed\u00fd najviac ocen\u00ed nie\u010do jednoduch\u00e9, napr\u00edklad seged\u00edn\u201c, tak je to m\u00f4j mu\u017e. Var\u00edm rada a\u00a0(s\u00a0mal\u00fdm preh\u00e1\u0148an\u00edm) takmer denne, ale ke\u010f ide o\u00a0Prost\u0159eno, akoby sa zo m\u0148a stal kuch\u00e1rsky u\u010de\u0148, ktor\u00fd nevie, ak\u00e9 mno\u017estv\u00e1 m\u00e1 pou\u017ei\u0165, ko\u013eko surov\u00edn m\u00e1 nak\u00fapi\u0165 a\u00a0ak\u00fd postup m\u00e1 pri varen\u00ed zvoli\u0165, aby v\u0161etko vy\u0161lo presne pod\u013ea predst\u00e1v. Stres ma chyt\u00e1 doslova zo v\u0161etk\u00e9ho: \u010di bude dos\u0165, \u010di to bude dos\u0165 tepl\u00e9, \u010di m\u00e1 ka\u017ed\u00fd r\u00e1d kr\u00e1lika (u\u017e viem, \u017ee nem\u00e1), \u010di nie\u010do nepokaz\u00edm a\u00a0\u010di sa pomest\u00edme za n\u00e1\u0161 miniat\u00farny jed\u00e1lensk\u00fd st\u00f4l, z\u00a0ktor\u00e9ho n\u00e1m tr\u010dia taniere a lakte, aj ke\u010f sme iba \u0161tyria. A\u00a0tak sme naposledy prijali ponuku od Aly a\u00a0Feriho, aby sme navarili v\u00a0ich kuchyni a\u00a0posedeli za stolom \u010di na terase, kde je ove\u013ea viac miesta. V\u0161etko vy\u0161lo na jednotku, polievka sa zjedla, m\u00e4so sa minulo, posledn\u00e9 k\u00fasky knedle si ukradla mal\u00e1 Doris a\u00a0omrvinky z\u00a0kol\u00e1\u010da zl\u00edzal pes. V\u010faka za tak\u00fdchto priate\u013eov!<\/p>\n

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\"\"<\/a>Kulajda od Gabiny<\/strong><\/p>\n

T\u00e1to polievka je na pr\u00edpravu ve\u013emi jednoduch\u00e1 a\u00a0v\u00a0kruhu p\u00e1nov z\u00a0na\u0161ej parti\u010dky, oddan\u00fdch \u201eprahofilov\u201c, aj ve\u013emi ob\u013e\u00faben\u00e1.<\/p>\n

Potrebujeme:<\/strong> 60 g su\u0161en\u00fdch h\u00fab, 750 g zemiakov, \u0161\u013eaha\u010dkov\u00e1 smotana, 1 v\u00e4\u010d\u0161ia \u0161alotka, 1 – 2 ly\u017eice hladkej m\u00faky, olej, 2 litre zeleninov\u00e9ho v\u00fdvaru, 3 bobkov\u00e9 listy, so\u013e, mlet\u00e1 rasca, mlet\u00e9 \u010dierne korenie, \u010derstv\u00fd k\u00f4por, ocot a\u00a0vajcia.<\/p>\n

Su\u0161en\u00e9 huby najsk\u00f4r premyjeme a\u00a0namo\u010d\u00edme na nieko\u013eko min\u00fat do vla\u017enej vody. Na oleji orestujeme nakr\u00e1jan\u00fa \u0161alotku, prid\u00e1me o\u010disten\u00e9 nakr\u00e1jan\u00e9 zemiaky, so\u013e, korenie, bobkov\u00e9 listy a\u00a0mlet\u00fa rascu, prid\u00e1me huby aj s\u00a0vodou, v\u00a0ktorej sa m\u00e1\u010dali, podus\u00edme a\u00a0zalejeme v\u00fdvarom. K\u00fdm sa polievka var\u00ed, zmie\u0161ame v\u00a0miske \u0161\u013eaha\u010dkov\u00fa smotanu s\u00a0hladkou m\u00fakou. Po cca 20 min\u00fatach varu prilejeme do polievky a\u00a0zamie\u0161ame. Nech\u00e1me prevari\u0165, aby sa chu\u0165 m\u00faky stratila a\u00a0na z\u00e1ver prid\u00e1me nakr\u00e1jan\u00fd k\u00f4por. Odstav\u00edme a\u00a0ke\u010f polievka mierne vychladne, ochut\u00edme ju tro\u0161kou octu a\u00a0pod\u013ea potreby so\u013eou a\u00a0koren\u00edm. Pod\u00e1vame s\u00a0vaj\u00ed\u010dkom uvaren\u00fdm na tvrdo, na hnili\u010dku alebo so straten\u00fdm vaj\u00ed\u010dkom.<\/p>\n

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 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

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\u010cl\u00e1nok si pre\u010d\u00edtate v apr\u00edlovom \u010d\u00edsle MIAU (2020)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    \u201eVe\u010der sa mi ve\u013emi p\u00e1\u010dil, menu bolo chutn\u00e9, dezert vynikaj\u00faci, aj z\u00e1bava celkom u\u0161la, tak\u017ee d\u00e1vam dohromady… tri body!\u201c Pam\u00e4t\u00e1te si na telev\u00edznu rel\u00e1ciu, kde \u0161lo (viac-menej) o\u00a0varenie, z\u00e1bavu a\u00a0spokojn\u00e9 bruch\u00e1? \u00c1no, ob\u010das to nevy\u0161lo, sem-tam sa strhla b\u00farka s\u013az a em\u00f3ci\u00ed a s\u00fa\u0165a\u017eiaci si pekne \u201ebez serv\u00edtky\u201c povedali, \u010do si o\u00a0kuch\u00e1rskom umen\u00ed […]<\/p>\n","protected":false},"author":3,"featured_media":7687,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85,9],"tags":[],"class_list":["post-7684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-april-2020","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7684","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=7684"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7684\/revisions"}],"predecessor-version":[{"id":7693,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/7684\/revisions\/7693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/7687"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=7684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=7684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=7684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}