{"id":81,"date":"2014-09-10T20:26:02","date_gmt":"2014-09-10T18:26:02","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=81"},"modified":"2014-09-10T20:26:02","modified_gmt":"2014-09-10T18:26:02","slug":"cas-hodovania-veselosti","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/cas-hodovania-veselosti\/","title":{"rendered":"\u010cas hodovania, veselosti"},"content":{"rendered":"

Ke\u010f leto lap\u00e1 po poslednom dychu a\u00a0na chrb\u00e1t mu d\u00fdcha jese\u0148, ke\u010f hor\u00face dni vystriedaj\u00fa r\u00e1na pln\u00e9 vlahy a\u00a0osvie\u017eenia, ke\u010f si stromy navle\u010d\u00fa pestrofarebn\u00e9 svetre a\u00a0vt\u00e1ky v\u00a0k\u0155d\u013eoch tiahnu na juh, vtedy \u010dlovek \u010fakuje za \u00farodu…<\/em><\/p>\n

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Na z\u00e1padnom Slovensku sa jesenn\u00e9 \u010fakovanie sp\u00e1ja so zberom plodov \u0165a\u017ekej \u013eudskej pr\u00e1ce, so \u0161tedr\u00fdm hodovan\u00edm a\u00a0konzumovan\u00edm pokrmov, pod ktor\u00fdmi sa preh\u00fdbaj\u00fa stoly. Tradi\u010dn\u00e9 hody vo\u013eakedy trvali aj nieko\u013eko dn\u00ed a\u00a0pre dedin\u010danov boli nielen pr\u00edle\u017eitos\u0165ou na vyupratovanie ul\u00edc, dvorov, domov a miestneho kostola (hody sa v\u017edy sp\u00e1jali so sviatkom d\u0148a zasv\u00e4tenia kostola svojmu patr\u00f3novi), ale najm\u00e4 na z\u00e1bavu, s\u00fa\u010das\u0165ou ktorej b\u00fdvali koloto\u010de, jarmok, cezpo\u013en\u00ed komedianti, cirkusanti a\u00a0ve\u010der poriadna tancova\u010dka. K\u00fdm si v\u0161ak gazdinky obuli tane\u010dn\u00e9 krpce, svoje umenie museli predvies\u0165 najsk\u00f4r v\u00a0kuchyni.<\/p>\n

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H\u00fasky, h\u00fasky, po\u010fte domov!<\/strong><\/p>\n

Obec Slovensk\u00fd Grob pri Pezinku by pokojne vo svojom erbe mohla ma\u0165 dobre vyk\u0155men\u00fa hus, preto\u017ee pr\u00e1ve v\u010faka nej je dnes neofici\u00e1lnym \u201ehlavn\u00fdm mestom husaciny\u201c na Slovensku. Najm\u00e4 v\u00a0obdob\u00ed obera\u010diek a\u00a0jesenn\u00fdch hodov sa tu vzduchom nes\u00fa v\u00f4ne, ktor\u00e9 hladn\u00e9mu \u010dloveku dok\u00e1\u017eu doslova po\u010darova\u0165: vtiahnu ho do dvora, otvoria mu dvere a\u00a0k\u00fdm sa sta\u010d\u00ed spam\u00e4ta\u0165 a\u00a0usadi\u0165, pohostinn\u00fd p\u00e1n dom\u00e1ci u\u017e nos\u00ed na st\u00f4l. \u201eTrad\u00edcia chovu hus\u00ed a ka\u010d\u00edc bola v\u00a0na\u0161ej obci \u017eiv\u00e1 odd\u00e1vna, dnes sa v\u0161ak vlastn\u00e9mu chovu hydiny venuje u\u017e len m\u00e1loktor\u00e1 rodina, ktor\u00e1 tu podnik\u00e1 v\u00a0re\u0161taura\u010dn\u00fdch slu\u017eb\u00e1ch. Kapacitne by na to ur\u010dite nesta\u010dili,\u201c vrav\u00ed Marek Kostolansk\u00fd z\u00a0re\u0161taur\u00e1cie Husiarik, kde ro\u010dne pripravia stovky porci\u00ed chutnej a\u00a0do zlata upe\u010denej delikatesy. \u201eNa\u0161e babky si nosili mlad\u00e9 h\u00fasky a\u00a0ka\u010dky v\u00a0no\u0161iach z\u00a0Te\u0161ed\u00edkova, cestovali s\u00a0nimi domov vlakom a\u00a0nesk\u00f4r autami.\u201c Vyliahnut\u00e9 na jar, cez leto vyv\u00e1dzan\u00e9 na pa\u0161u a\u00a0dokrmovan\u00e9, na jese\u0148 – v\u00a0\u010dase bur\u010diaku a\u00a0obera\u010dkov\u00fdch sl\u00e1vnost\u00ed – ide\u00e1lne pripraven\u00e9 na pek\u00e1\u010d. Tak\u00fd bol kolobeh \u017eivota grobsk\u00fdch ka\u010diek a\u00a0hus\u00ed. \u201eA na jese\u0148 maj\u00fa husi t\u00fa najchutnej\u0161iu pe\u010dienku,\u201c dod\u00e1va Marek Kostolansk\u00fd, ktor\u00fd ve\u013emi dobre vie, o\u00a0akej lah\u00f4dke je re\u010d. Nech sa p\u00e1\u010di, pomastime si teda pred hlavnou hostinou brucho delik\u00e1tnym predjedlom!<\/p>\n

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Husacia pe\u010dienka na klasick\u00fd sp\u00f4sob<\/strong><\/p>\n

Potrebujeme:<\/strong> Pe\u010dienku z\u00a0dobre vyk\u0155menej husi, husaciu mas\u0165, vodu, mlieko, so\u013e.<\/p>\n

Pr\u00edprava:<\/strong> Pr\u00edprava husacej pe\u010dienky je pod\u013ea Mareka Kostolansk\u00e9ho malou kuchynskou\u00a0 alch\u00fdmiou. \u201eKa\u017ed\u00fa pe\u010dienku tvoria dve \u010dasti – hovor\u00edme im listy – a jeden je v\u017edy men\u0161\u00ed ako druh\u00fd. Preto ich pred \u00fapravou rozdel\u00edme a\u00a0do tuku vklad\u00e1me v\u00a0rozdielnom \u010dase.\u201c Husaciu pe\u010de\u0148 najsk\u00f4r umyjeme a\u00a0o\u010dist\u00edme (ak ju predt\u00fdm na noc ulo\u017e\u00edme do mlieka a\u00a0d\u00e1me \u201eodpo\u010din\u00fa\u0165\u201c do chladni\u010dky, bude e\u0161te jemnej\u0161ia). Vo vhodnej n\u00e1dobe nech\u00e1me zovrie\u0165 asi 7 dcl husacej masti spolu s 3 dcl vody. Vlo\u017e\u00edme v\u00e4\u010d\u0161\u00ed list pe\u010dene tak, aby bol cel\u00fd ponoren\u00fd v\u00a0masti. Dus\u00edme na miernom plameni pribli\u017ene 35 – 40 min\u00fat a\u00a0po nieko\u013ek\u00fdch min\u00fatach dusenia vlo\u017e\u00edme do masti aj men\u0161\u00ed list pe\u010dene. Ke\u010f je pe\u010dienka hotov\u00e1, vypl\u00e1va v\u00a0hrnci na povrch masti. Hrniec hne\u010f stiahneme zo spor\u00e1ka, aby u\u017e na pe\u010dienku nep\u00f4sobilo zvy\u0161kov\u00e9 teplo. Pred pod\u00e1van\u00edm polejeme husaciu pe\u010de\u0148 slan\u00fdm v\u00fdpekom z\u00a0pe\u010denej husi a\u00a0dosol\u00edme pod\u013ea potreby. Serv\u00edrujeme s\u00a0\u010derstv\u00fdm chlebom.<\/p>\n

Dobr\u00e1 rada:<\/strong> Ke\u010f na konci pr\u00edpravy husacia pe\u010dienka vypl\u00e1va na povrch, pichnite do nej \u0161p\u00e1radlom. Ak e\u0161te nie je hotov\u00e1 a zatiahnut\u00e1 aj zvn\u00fatra, zafarb\u00ed sa mas\u0165 ru\u017eovkastou krvou. Vtedy treba v\u00a0dusen\u00ed e\u0161te chv\u00ed\u013eu pokra\u010dova\u0165.<\/p>\n

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

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Ve\u013ekou ly\u017eicou z\u00a0ve\u013ek\u00e9ho taniera<\/strong><\/p>\n

Pr\u00edstre\u0161ok, prikr\u00fdvka a\u00a0tepl\u00e1 polievka s\u00fa vraj pre ka\u017ed\u00e9ho \u010dloveka po\u017eehnan\u00edm. A\u00a0polievka v na\u0161ich kon\u010din\u00e1ch aj z\u00e1kladom (gruntom), bez ktor\u00e9ho by hodovanie nemalo ten spr\u00e1vny sp\u00e1d. Jesenn\u00e9 obdobie doslova pi\u0161t\u00ed po tom, aby sme sa pre\u0161li po lese a\u00a0do polievky nazbierali \u010derstv\u00e9 huby, ak v\u0161ak m\u00e1me poruke droby \u010di odrezky z\u00a0dom\u00e1cej ka\u010dky (alebo husi), bola by ve\u013ek\u00e1 \u0161koda nevyu\u017ei\u0165 pr\u00edle\u017eitos\u0165 a\u00a0nepripravi\u0165 si z\u00a0nich sviato\u010dn\u00fd v\u00fdvar s\u00a0e\u0161te lep\u0161ou a\u00a0v\u00fdraznej\u0161ou chu\u0165ou. No a\u00a0pre hodovn\u00edkov, ktor\u00ed maj\u00fa rad\u0161ej hust\u00e9 polievky, priprav\u00edme s\u00fdtu fyzulna\u010dku so sc\u00edskanicami, v\u00a0ktorej doslova stoj\u00ed ly\u017eica.<\/p>\n

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Ka\u010dac\u00ed (husac\u00ed) v\u00fdvar s\u00a0lievankou<\/strong><\/p>\n

Potrebujeme: Na polievku: <\/strong>Drobky a\u00a0odrezky z\u00a0jednej alebo viacer\u00fdch ka\u010diek \u010di hus\u00ed, tri mrkvy, 2 petr\u017eleny, 1 mal\u00fd zeler, cel\u00e9 korenie, nov\u00e9 korenie, \u010derstv\u00fa major\u00e1nku.<\/p>\n

Na lievanku:<\/strong> 2 vajcia, detsk\u00fa krupi\u010dku, pa\u017e\u00edtku, petr\u017elenov\u00fa v\u0148a\u0165, so\u013e, mu\u0161k\u00e1tov\u00fd orie\u0161ok.<\/p>\n

Pr\u00edprava:<\/strong> Do v\u00e4\u010d\u0161ieho hrnca vlo\u017e\u00edme hydinov\u00e9 drobky spolu s\u00a0odrezkami a\u00a0zalejeme studenou vodou. Prid\u00e1me \u010dierne a\u00a0nov\u00e9 korenie, stonky major\u00e1nky zviazan\u00e9 mot\u00fazikom a\u00a0na miernom plameni pozvo\u013ena var\u00edme dovtedy, k\u00fdm m\u00e4so z\u00a0vn\u00fatornost\u00ed nezm\u00e4kne. Posol\u00edme, e\u0161te chv\u00ed\u013eu povar\u00edme a\u00a0polievku sced\u00edme. M\u00e4so z\u00a0drobkov nakr\u00e1jame na men\u0161ie k\u00fasky a\u00a0zatia\u013e odlo\u017e\u00edme bokom. V\u00fdvar op\u00e4\u0165 privedieme k\u00a0varu a\u00a0vlo\u017e\u00edme do\u0148 o\u010disten\u00fa zeleninu, nakr\u00e1jan\u00fa na mal\u00e9 k\u00fasky. Ke\u010f je m\u00e4kk\u00e1, vr\u00e1time k\u00a0nej uvaren\u00e9 m\u00e4so a\u00a0do takmer hotovej polievky zavar\u00edme lievanku, pripraven\u00fa z\u00a0red\u0161ieho cest\u00ed\u010dka z\u00a0roz\u0161\u013eahan\u00fdch vajec, nasekan\u00fdch byliniek, detskej krupice, soli a\u00a0\u0161tipky mu\u0161k\u00e1tov\u00e9ho orie\u0161ka. Po min\u00fatke polievku vypneme a\u00a0pred pod\u00e1van\u00edm ozdob\u00edme \u010derstvou petr\u017elenovou v\u0148a\u0165ou.<\/p>\n

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S\u00fdta fyzulna\u010dka so sc\u00edskanicami<\/strong><\/p>\n

Na polievku potrebujeme: <\/strong>250 gve\u013ekej suchej fazule, \u00faden\u00e9 rebr\u00e1, klob\u00e1sku, 200 – 300 g kore\u0148ovej zeleniny (mrkva, petr\u017elen a\u00a0zeler), 1 zemiak, 1 cibu\u013eu, 5 klin\u010dekov, su\u0161en\u00e9 huby, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava: <\/strong>De\u0148 vopred namo\u010d\u00edme fazu\u013eu do studenej vody a\u00a0zvl\u00e1\u0161\u0165 uvar\u00edme \u00faden\u00e9 kosti, ktor\u00e9 odlo\u017e\u00edme na nesk\u00f4r aj s\u00a0v\u00fdvarom. V\u00a0de\u0148 varenia vodu z\u00a0namo\u010denej fazule zlejeme a\u00a0fazu\u013eu za\u010dneme vari\u0165 vo v\u00fdvare z\u00a0\u00faden\u00fdch kost\u00ed. Pod\u013ea potreby dolievame vodu. Do hrnca e\u0161te prid\u00e1me za hrs\u0165 namo\u010den\u00fdch su\u0161en\u00fdch hr\u00edbov, v\u00e4\u010d\u0161ie kusy kore\u0148ovej zeleniny a\u00a0o\u0161\u00fapan\u00fa cibu\u013eu, do ktorej sme napichali klin\u010deky. Ke\u010f je fazu\u013ea v\u00a0polievke skoro m\u00e4kk\u00e1, vlo\u017e\u00edme do nej klob\u00e1sku v\u00a0celku. Ke\u010f klob\u00e1ska pust\u00ed \u0161\u0165avu a\u00a0zm\u00e4kne, vyberieme ju, nakr\u00e1jame na kolieska a\u00a0spolu s\u00a0\u00faden\u00fdm m\u00e4skom z\u00a0rebier ju vr\u00e1time do fyzulna\u010dky. Na zahustenie pou\u017eijeme namiesto z\u00e1sma\u017eky jeden v\u00e4\u010d\u0161\u00ed zemiak, nastr\u00fahan\u00fd na jemnom str\u00fahadle a\u00a0povaren\u00fd v polievke. Sol\u00edme a\u017e celkom na z\u00e1ver (v\u00fdvar z\u00a0kost\u00ed mohol by\u0165 slan\u00fd) a\u00a0e\u0161te dochut\u00edme pod\u013ea potreby \u010diernym mlet\u00fdm koren\u00edm. Pod\u00e1vame so zemiakov\u00fdmi sc\u00edskanicami.<\/p>\n

Na sc\u00edskanice potrebujeme:<\/strong> 1 kg zemiakov, hladk\u00fa m\u00faku, jemn\u00e9 (alebo pomlet\u00e9) \u0161kvarky, husaciu mas\u0165, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Zemiaky v\u00a0\u0161upke uvar\u00edme, o\u010dist\u00edme a\u00a0pretla\u010d\u00edme. Ke\u010f vychladn\u00fa, prid\u00e1me to\u013eko hladkej m\u00faky, aby dobre vypracovan\u00e9 cesto ostalo vl\u00e1\u010dne. Rozva\u013ek\u00e1me ho na jeden alebo dva tenk\u00e9 obd\u013a\u017eniky, ktor\u00e9 potrieme \u0161kvarkami, prisol\u00edme, okoren\u00edme, pof\u0155kame mas\u0165ou a\u00a0zavinieme ako makovn\u00edk. Kr\u00e1jame na k\u00fasky, ktor\u00e9 na plechu ulo\u017e\u00edme tesne ved\u013ea seba, \u201epostl\u00e1\u010dame\u201c, potrieme na povrchu mas\u0165ou a\u00a0d\u00e1me piec\u0165. Najlep\u0161ie sc\u00edskanice s\u00fa tie, ktor\u00e9 maj\u00fa zlatist\u00fa farbu a\u00a0jemne ope\u010den\u00fd povrch. Jes\u0165 sa daj\u00fa aj samostatne, alebo ako pr\u00edloha ku pe\u010denej ka\u010dke namiesto lok\u0161\u00ed.<\/p>\n

\"hust\u00e1<\/a><\/p>\n

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Gdo dobre j\u00ed, v\u00ed aj dobre varit<\/strong><\/p>\n

Vrav\u00ed z\u00e1padoslovensk\u00fdm n\u00e1re\u010d\u00edm jedno pr\u00edslovie a\u00a0my dod\u00e1vame, \u017ee kto pripravuje na hody ka\u010dku s\u00a0lok\u0161ami a\u00a0kapustou, mal by vedie\u0165 aj dinctuvat (dusi\u0165), p\u00e9cit (piec\u0165) a\u00a0zhn\u00e9st (vypracova\u0165 cesto). Ale aj hodovn\u00edkov do roboty zapoji\u0165, aby len tak nesedeli a\u00a0sk\u00f4r, ako za\u010dn\u00fa ko\u0161tuvat (ochutn\u00e1va\u0165), zeleninu na\u010distili, zemiaky o\u0161\u00fapali \u010di \u0161malc (mas\u0165) zo \u0161pajzky doniesli. Lebo to nie je len tak, hodovn\u00fd obed richtuvat (pripravi\u0165). Gazdin\u00e1 si v\u00a0predstihu dobre nasolen\u00fa ka\u010dku z\u00a0chladu vytiahne, tep\u0161u (hlinen\u00fd a\u00a0odr\u00f4tovan\u00fd pek\u00e1\u010d) priprav\u00ed a\u00a0v\u00a0\u0161porhelte poriadne rozk\u00fari. M\u00faku na lok\u0161e vyberie, hrnec (hrniec) na dusen\u00fa kapustu postav\u00ed a\u00a0ktor\u00e9mu chlapovi ruky na robotu nenar\u00e1stli, m\u00f4\u017ee ostatn\u00fdm dospel\u00fdm za poh\u00e1rik dobr\u00e9ho v\u00edna alebo bur\u010diaku nal\u00e9t (nalia\u0165)… Len tak\u00fd gazda, \u010do najpr\u00edsnej\u0161iu gazdin\u00fa doma m\u00e1, mus\u00ed \u010du\u0161a\u0165 a\u00a0trpezlivo vy\u010dk\u00e1va\u0165. Lebo in\u00e9 pr\u00edslovie zasa vrav\u00ed, \u017ee \u201eten sa naj\u00ed, chima, ked tak, na hodi\u201c (ten sa naje, h\u00e1dam, ke\u010f tak, na hody).<\/p>\n

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Pe\u010den\u00e1 ka\u010dica <\/strong><\/p>\n

Potrebujeme:<\/strong> Dobre vyk\u0155men\u00fa ka\u010dku, so\u013e, trochu mlieka, cca 3 dcl vody.<\/p>\n

Pr\u00edprava:<\/strong> De\u0148 vopred hus alebo ka\u010dku dobre nasol\u00edme, so\u013eou ne\u0161etr\u00edme. \u201eNa\u0161a hrs\u0165 sl\u00fa\u017ei prakticky ako odmerka, pol hrste soli ide na ka\u010dku zvonku, pol hrste dovn\u00fatra. Takto pripraven\u00fa ka\u010dku nech\u00e1me odle\u017ea\u0165 v\u00a0chlade a\u00a0na druh\u00fd de\u0148 d\u00e1me piec\u0165 do pek\u00e1\u010da,\u201c rad\u00ed Marek Kostolansk\u00fd. \u201eKo\u017eu ka\u010dky pred pe\u010den\u00edm potrieme trochou mlieka, aby neostala bled\u00e1 a\u00a0upiekla sa pekne do\u010dervena a\u00a0poprepichujeme vidli\u010dkou, aby sa tuk z\u00a0nej dobre vytopil. Pod ka\u010dicu nalejeme 2 – 3 dl vody, aby sa jej ko\u017ea neprichytila o\u00a0pek\u00e1\u010d, k\u00fdm \u00b4pust\u00ed\u00b4 vlastn\u00fa mas\u0165 a\u00a0pe\u010dieme pribli\u017ene tri hodiny na 150 – 180 \u00b0C.\u201c Hotov\u00fa ka\u010dku pod\u00e1vame s\u00a0dusenou kapustou a\u00a0zemiakov\u00fdmi lok\u0161ami.<\/p>\n

Dobr\u00e1 rada:<\/strong> Dovn\u00fatra ka\u010dky m\u00f4\u017eete vlo\u017ei\u0165 umyt\u00e9 rozkrojen\u00e9 jab\u013a\u010dko. Ka\u010dku pe\u010dte najsk\u00f4r prsiami nadol a\u00a0zakryt\u00fa, pribli\u017ene po 1,5 – 2 hodin\u00e1ch pe\u010denia oto\u010dte a\u00a0u\u017e neprikr\u00fdvajte.\u00a0 Po\u010das pe\u010denia ka\u010dku podlievajte v\u00fdpekom.<\/p>\n

\"pe\u010den\u00e1<\/a><\/p>\n

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Zemiakov\u00e9 lok\u0161e<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 kg zemiakov, pribli\u017ene 300 g hladkej m\u00faky, so\u013e a\u00a0husaciu mas\u0165.<\/p>\n

Pr\u00edprava:<\/strong> Zemiaky v\u00a0\u0161upke uvar\u00edme v mierne osolenej vode, vychladnut\u00e9 ol\u00fapeme a\u00a0postr\u00fahame na v\u00e4\u010d\u0161om str\u00fahadle. Preosejeme hladk\u00fa m\u00faku (mno\u017estvo pod\u013ea potreby a\u00a0najm\u00e4 pod\u013ea vodnatosti zemiakov) a\u00a0prid\u00e1me k\u00a0zemiakom. Dochut\u00edme so\u013eou a\u00a0rukami vypracujeme tuh\u0161ie cesto. Rozdel\u00edme si ho na men\u0161ie k\u00fasky, ka\u017ed\u00fd na pom\u00fa\u010denej doske vyva\u013ek\u00e1me do kruhu a\u00a0opek\u00e1me na hor\u00facej suchej panvici alebo spor\u00e1kovej platni z\u00a0oboch str\u00e1n. Upe\u010den\u00e9 lok\u0161e potierame husacou mas\u0165ou a\u00a0uklad\u00e1me na seba. Pod\u00e1vame k\u00a0upe\u010denej ka\u010dke alebo husi.<\/p>\n

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Dusen\u00e1 kapusta s\u00a0karamelom<\/strong><\/p>\n

750 g \u010dervenej hl\u00e1vkovej kapusty o\u010dist\u00edme, odstr\u00e1nime hl\u00fabik a\u00a0nakr\u00e1jame na jemn\u00e9 rezance. V\u00a0hrnci rozpust\u00edme 2 ly\u017eice hydinovej masti, vsypeme 2 ly\u017eice kry\u0161t\u00e1lov\u00e9ho cukru a\u00a0skaramelizujeme. Vhod\u00edme nakr\u00e1jan\u00fa cibu\u013eku, kapustu, podlejeme vriacou vodou, ochut\u00edme so\u013eou, rascou a\u00a0dus\u00edme do m\u00e4kka. Udusen\u00fa kapustu pod\u013ea chuti e\u0161te dochut\u00edme octom, pr\u00edpadne cukrom.<\/p>\n

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M\u00fa\u010dnik do ruky a\u00a0oddychova\u0165!<\/strong><\/p>\n

Ku ka\u017edodenn\u00fdm pokrmom sedliackych rod\u00edn malokarpatsk\u00e9ho regi\u00f3nu patrili sladk\u00e9 i\u00a0slan\u00e9 m\u00fa\u010dne jedl\u00e1 rovnako, ako n\u00e1v\u0161teva susedovej pivnice \u010di spolo\u010dn\u00e9 stretnutia vo vinohradoch (do t\u00fdch si proti hladu vinohradn\u00edci nosili dom\u00e1ci chlieb, slaninku, klob\u00e1sku alebo o\u0161kvarky). Ku sviato\u010dnej\u0161\u00edm m\u00fa\u010dnikom, ktor\u00e9 v\u00a0malokarpatskom regi\u00f3ne v\u017edy zav\u0155\u0161ili oslavy konca zberu \u00farody, vinobranie alebo hody, neodmyslite\u013ene patrila a\u00a0patr\u00ed makov\u00e1, tvarohov\u00e1 alebo orechov\u00e1 \u0161tr\u00fad\u013ea. A\u00a0ak v\u00a0nej ma\u0161krtn\u00fd jaz\u00fd\u010dek objavil bobu\u013eky hrozna, ktor\u00e9 sa e\u0161te ned\u00e1vno hojdalo na stopk\u00e1ch vo vinohrade, z\u00e1\u017eitok z\u00a0hodovania i\u00a0spokojnos\u0165 s\u00a0ukon\u010den\u00edm n\u00e1ro\u010dn\u00fdch pr\u00e1c na poli \u010di vo vinohrade nemala konca kraja…<\/p>\n

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\u0160tr\u00fad\u013ea s\u00a0hroznom<\/strong><\/p>\n

Potrebujeme: Na cesto:<\/strong> 200 g hladkej m\u00faky, 3 polievkov\u00e9 ly\u017eice rastlinn\u00e9ho oleja, 125 ml vla\u017enej vody, so\u013e, roztopen\u00e9 maslo na potretie.<\/p>\n

Na plnku:<\/strong> 200 g mlet\u00e9ho maku, 150 ml mlieka, 10 g masla, 100 g pr\u00e1\u0161kov\u00e9ho cukru, vyk\u00f4stkovan\u00e9 \u010derven\u00e9 hrozno, str\u00fahanku.<\/p>\n

Pr\u00edprava:<\/strong> Preosejeme m\u00faku a\u00a0v\u00a0miske z\u00a0nej po pridan\u00ed oleja, vody a\u00a0\u0161tipky soli vypracujeme vl\u00e1\u010dne cesto, ktor\u00e9 sa odde\u013euje od stien misky. Na doske ho e\u0161te v\u00a0ruk\u00e1ch poriadne premiesime a\u00a0potom cesto zabal\u00edme do potravinovej f\u00f3lie. Nech\u00e1me ho asi pol hodinu odpo\u010d\u00edva\u0165 pri izbovej teplote. Zatia\u013e si priprav\u00edme makov\u00fa plnku: roztopen\u00e9 maslo zmie\u0161ame s\u00a0tepl\u00fdm mliekom, prid\u00e1me cukor a\u00a0pomlet\u00fd mak.<\/p>\n

Na st\u00f4l vystrieme \u010dist\u00fd obrus, alebo v\u00e4\u010d\u0161iu kuchynsk\u00fa utierku. Cesto na pom\u00fa\u010denej doske vyva\u013ek\u00e1me na placku. Prelo\u017e\u00edme na obrus. Povrch jemne potrieme roztopen\u00fdm maslom a\u00a0cesto za\u010dneme na\u0165ahova\u0165: podberieme ho rukami a\u00a0po\u0165ahujeme do v\u0161etk\u00fdch smerov, aby vznikol tenu\u010dk\u00fd pl\u00e1t. Cesto potrieme rozpusten\u00fdm maslom, posypeme trochou str\u00fahanky a\u00a0na \u010do najv\u00e4\u010d\u0161iu plochu nanesieme makov\u00fa plnku. Prid\u00e1me bobu\u013eky \u010derven\u00e9ho hrozna. Okraje cesta nech\u00e1me vo\u013en\u00e9. Pomocou obrusu opatrne sto\u010d\u00edme cesto do tvaru \u0161tr\u00fadle, konce postl\u00e1\u010dame, aby plnka po\u010das pe\u010denia nevytiekla. \u0160tr\u00fad\u013eu opatrne prelo\u017e\u00edme na vymasten\u00fd plech, poriadne potrieme maslom a\u00a0pe\u010dieme do zlata v predhriatej r\u00fare pribli\u017ene 35 – 40 min\u00fat pri teplote 180 \u00b0C. Po vychladnut\u00ed posypeme pr\u00e1\u0161kov\u00fdm cukrom.<\/p>\n

\"\u0161tr\u00fad\u013ea<\/a><\/p>\n

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Kapustn\u00edky<\/strong><\/p>\n

Potrebujeme:<\/strong> Na kv\u00e1sok<\/strong>: \u00be kocky dro\u017edia, mlieko pod\u013ea potreby (3 dl a\u00a0viac, na kv\u00e1sok ide len mal\u00e1 \u010das\u0165, zvy\u0161ok do cesta), 1 k\u00e1vov\u00e1 ly\u017ei\u010dka kry\u0161t\u00e1lov\u00e9ho cukru.<\/p>\n

Na cesto:<\/strong> 500 g polohrubej m\u00faky, 1 polievkov\u00e1 ly\u017eica masti, 1 \u017e\u013atok, 1 k\u00e1vov\u00e1 ly\u017ei\u010dka soli.<\/p>\n

Na plnku:<\/strong> Stredne ve\u013ek\u00e1 biela kapusta, cibu\u013ea, 1 polievkov\u00e1 ly\u017eica masti, 1 polievkov\u00e1 ly\u017eica kry\u0161t\u00e1lov\u00e9ho cukru, km\u00edn, \u010dierne mlet\u00e9 korenie, \u0161tipka \u0161korice, so\u013e, ocot.<\/p>\n

Pr\u00edprava:<\/strong> Kapustov\u00fa plnku priprav\u00edme ako prv\u00fa tak, \u017ee na rozohriatej masti popra\u017e\u00edme nadrobno nakr\u00e1jan\u00fa cibu\u013eku, prid\u00e1me cukor a\u00a0urob\u00edme karamel. Prid\u00e1me nadrobno nakr\u00e1jan\u00fa bielu kapustu, posol\u00edme, ochut\u00edme km\u00ednom, mlet\u00fdm \u010diernym koren\u00edm, \u0161tipkou \u0161korice a dus\u00edme do zm\u00e4knutia (v pr\u00edpade potreby podlejeme tro\u0161kou vody). Nech\u00e1me vydusi\u0165 \u0161\u0165avu, odstav\u00edme a\u00a0d\u00e1me vychladn\u00fa\u0165. Pod\u013ea potreby dochut\u00edme e\u0161te so\u013eou, cukrom a\u00a0octom, aby bola chu\u0165 kapusty sladkokysl\u00e1.<\/p>\n

V\u00a0hrn\u010deku priprav\u00edme z\u00a0mal\u00e9ho mno\u017estva vla\u017en\u00e9ho mlieka, cukru a\u00a0dro\u017edia kv\u00e1sok. V\u00a0n\u00e1dobe zmie\u0161ame polohrub\u00fa m\u00faku, kv\u00e1sok, so\u013e, mas\u0165 a\u00a0\u017e\u013atok so\u00a0zvy\u0161kom mlieka a vymiesime vl\u00e1\u010dne, no nelepiv\u00e9 cesto. Nech\u00e1me ho pribli\u017ene hodinu na teplom mieste, aby poriadne vykyslo. Ke\u010f narastie na dvojn\u00e1sobok, vyva\u013ek\u00e1me ho na pom\u00fa\u010denej doske (asi na hr\u00fabku 1 cm) a\u00a0formi\u010dkou vykrajujeme kolieska. Rukami ich jemne rozt\u013eapk\u00e1me, do stredu d\u00e1me za ly\u017eicu kapustovej plnky, okraje spoj\u00edme, vytvarujeme bochn\u00ed\u010dky a\u00a0kapustn\u00edky spojmi nadol uklad\u00e1me na plech, vystlan\u00fd papierom na pe\u010denie. Rukami namo\u010den\u00fdmi do oleja kapustn\u00edky opatrne roztla\u010d\u00edme na placky. Ak treba, e\u0161te pomast\u00edme pierkom, namo\u010den\u00fdm v\u00a0oleji, popich\u00e1me vidli\u010dkou (aby mohla unika\u0165 para z\u00a0kapusty) a nech\u00e1me e\u0161te 15 – 20 min\u00fat podkysn\u00fa\u0165. Pe\u010dieme na 200 \u00b0C (elektrick\u00e1 r\u00fara) asi pol hodinu do zlatista.<\/p>\n

\"kapustn\u00edky\"<\/a><\/p>\n

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Bylinkami proti nevo\u013enosti<\/strong><\/p>\n

Ke\u010f strat\u00edme mieru v\u00a0jedle, mali by sme sa pripravi\u0165 aj na pr\u00edpadn\u00e9 \u201ebolesti brucha\u201c. \u00da\u010dinnou\u00a0 zbra\u0148ou z\u00a0pr\u00edrody s\u00fa bylinky, ktor\u00e9 \u0161etrne upokojuj\u00fa n\u00e1\u0161 \u017eal\u00fadok, podporuj\u00fa tr\u00e1venie,\u00a0 rozh\u00e1\u0148aj\u00fa \u201e\u010demer\u201c a pom\u00e1haj\u00fa pri p\u00e1len\u00ed z\u00e1hy \u010di prekyslen\u00ed. V\u0161estrannou bylinkou a\u00a0ak\u00fdmsi\u00a0 univerz\u00e1lnym \u201elek\u00e1rom\u201c v\u00a0oblasti tr\u00e1viaceho \u00fastrojenstva je harman\u010dek, ktor\u00fd navy\u0161e pom\u00e1ha aj pri plynatosti a\u00a0\u017eal\u00fado\u010dnej nevo\u013enosti. Na \u0161\u00e1lku harman\u010dekov\u00e9ho \u010daju n\u00e1m posta\u010d\u00ed ly\u017eica kvetov, ktor\u00fa zalejeme hor\u00facou vodou a\u00a0nech\u00e1me pribli\u017ene 10 – 15 min\u00fat vyl\u00fahova\u0165. U\u017e\u00edvame 2 – 3 kr\u00e1t denne.<\/p>\n

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Prezident rad\u00ed<\/strong><\/p>\n

Prezident Cechu husacin\u00e1rov Slovensk\u00e9ho Grobu (cech zdru\u017euje najkvalitnej\u0161ie prev\u00e1dzky so snahou udr\u017ea\u0165 trad\u00edciu a dobr\u00e9 meno husaciny v\u00a0Slovenskom Grobe) a majite\u013e re\u0161taur\u00e1cie Gurm\u00e1nsky Grob,Boris Ha\u0161ko: \u201eKupujte kvalitu. Oplat\u00ed sa investova\u0165 do hydiny z\u00a0dom\u00e1ceho chovu, pri\u010dom dajte na rady a\u00a0odpor\u00fa\u010dania zn\u00e1mych, ktor\u00ed u\u017e od dom\u00e1ceho chovate\u013ea kupovali a\u00a0maj\u00fa dobr\u00fa sk\u00fasenos\u0165. O\u0161klban\u00e1 mlad\u00e1 hus by mala ma\u0165 ko\u017eu bez sivast\u00e9ho sfarbenia a\u00a0pod \u0148ou by mal presvita\u0165 \u017elt\u00fd tuk. Dobr\u00e1 jato\u010dn\u00e1 hus v\u00e1\u017ei 6 – 7 kg. Ak v\u0161ak chcete hodova\u0165 v pr\u00edjemnom prostred\u00ed a bez n\u00e1mahy, v Slovenskom Grobe v\u00e1m nape\u010d\u00fa a pripravia po\u010das cel\u00e9ho roka najchrumkavej\u0161ie husi, najlep\u0161ie lok\u0161e a najlahodnej\u0161iu pe\u010dienku.\u201c Viac na\u00a0www.cechhusacinarov.sk<\/p>\n

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Za pomoc pri pr\u00edprave jed\u00e1l \u010fakujeme pani Gabriele Kujovi\u010dovej a\u00a0re\u0161taur\u00e1cii Husiarik v\u00a0Slovenskom Grobe. N\u00e1re\u010dov\u00e9 v\u00fdrazy sme na\u0161li v\u00a0knihe Recepty z\u00a0Budmer\u00edc.\u00a0<\/em><\/p>\n

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Ke\u010f leto lap\u00e1 po poslednom dychu a\u00a0na chrb\u00e1t mu d\u00fdcha jese\u0148, ke\u010f hor\u00face dni vystriedaj\u00fa r\u00e1na pln\u00e9 vlahy a\u00a0osvie\u017eenia, ke\u010f si stromy navle\u010d\u00fa pestrofarebn\u00e9 svetre a\u00a0vt\u00e1ky v\u00a0k\u0155d\u013eoch tiahnu na juh, vtedy \u010dlovek \u010fakuje za \u00farodu…   Na z\u00e1padnom Slovensku sa jesenn\u00e9 \u010fakovanie sp\u00e1ja so zberom plodov \u0165a\u017ekej \u013eudskej pr\u00e1ce, so \u0161tedr\u00fdm hodovan\u00edm a\u00a0konzumovan\u00edm pokrmov, pod […]<\/p>\n","protected":false},"author":3,"featured_media":87,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-81","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/81","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=81"}],"version-history":[{"count":1,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":88,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/81\/revisions\/88"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/87"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}