{"id":8500,"date":"2020-12-17T13:35:18","date_gmt":"2020-12-17T11:35:18","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8500"},"modified":"2020-12-17T13:35:18","modified_gmt":"2020-12-17T11:35:18","slug":"liker-orechy-med-cokolada","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/liker-orechy-med-cokolada\/","title":{"rendered":"Lik\u00e9r, orechy, med, \u010dokol\u00e1da"},"content":{"rendered":"

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Aj tie najjednoduch\u0161ie kol\u00e1\u010de sa m\u00f4\u017eu zmeni\u0165 na lahodn\u00fa poch\u00fa\u0165ku, ak ich priprav\u00edme s\u00a0\u010dokol\u00e1dou, dochut\u00edme medom, ozvl\u00e1\u0161tnime orechmi alebo dozdob\u00edme lik\u00e9rom. Objavte spolu s\u00a0nami \u0161tyri kapitoly slasti, objavte s\u00a0nami sladk\u00e9 k\u00fazlo Vianoc!<\/em><\/p>\n

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\u0160tedrove\u010dern\u00e1 ve\u010dera je pre rodinu azda najsviato\u010dnej\u0161ia udalos\u0165 v\u00a0roku. Niekto pod\u00e1va tradi\u010dn\u00e9 menu, in\u00ed si zamilovali modern\u00e9 kulin\u00e1rske vari\u00e1cie, v\u0161etci si ale chc\u00fa dopria\u0165 to najlep\u0161ie: vynikaj\u00face jedlo, dobr\u00e9 n\u00e1poje a\u00a0nemala by ch\u00fdba\u0165 ani povestn\u00e1 sladk\u00e1 bodka za ve\u010derou v\u00a0podobe dezertu. Bez kol\u00e1\u010dika, \u0161tr\u00fadle, \u0161t\u00f3ly \u010di viano\u010dky by to u\u017e ani nebolo ono, ale dezert nemus\u00ed by\u0165 ani ve\u013emi n\u00e1ro\u010dn\u00fd a\u00a0pr\u00e1cny. Sta\u010d\u00ed, ak bude efektn\u00fd a\u00a0ke\u010f pri jeho pr\u00edprave pou\u017eijeme tie spr\u00e1vne ingrediencie…<\/p>\n

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Kapitola prv\u00e1: \u010dokol\u00e1da<\/strong><\/p>\n

Pri v\u00fdbere \u010dokol\u00e1dy na pe\u010denie mus\u00edme postupova\u0165 obozretne, preto\u017ee m\u00f4\u017ee by\u0165 k\u013e\u00fa\u010dovou ingredienciou, ktor\u00e1 rozhoduje o\u00a0v\u00fdsledku. Vyber\u00e1me si preto len kvalitn\u00e9 \u010dokol\u00e1dy s\u00a0minim\u00e1lnym obsahom kakaov\u00e9ho masla aspo\u0148 32 % (pojem \u201ekakaov\u00e1 su\u0161ina\u201c, uv\u00e1dzan\u00e1 na etikete \u010dokol\u00e1d, predstavuje zmes netu\u010dn\u00e9ho kakaov\u00e9ho pr\u00e1\u0161ku a\u00a0kakaov\u00e9ho masla). Mno\u017estvo kakaov\u00e9ho masla z\u00e1rove\u0148 ur\u010duje schopnos\u0165 \u010dokol\u00e1dy udr\u017ea\u0165 si svoj tvar, ba dod\u00e1va jej i\u00a0charakteristick\u00fa chu\u0165 a\u00a0v\u00f4\u0148u. Ak nem\u00e1me k\u00a0dispoz\u00edcii \u0161peci\u00e1lne \u010dokol\u00e1dy, pou\u017eijeme hork\u00fa alebo oby\u010dajn\u00fa \u010dokol\u00e1du s\u00a0\u010do najvy\u0161\u0161\u00edm obsahom kakaov\u00e9ho masla. Cukr\u00e1ri profesion\u00e1li maj\u00fa mo\u017enos\u0165 pracova\u0165 s\u00a0r\u00f4znymi druhmi \u010dokol\u00e1d a\u00a0rozhoduj\u00fa sa pod\u013ea toho, na ak\u00fd dezert ju pr\u00e1ve pou\u017eij\u00fa. Na pr\u00edpravu \u010dokol\u00e1dov\u00fdch ozd\u00f4b si napr\u00edklad vyberaj\u00fa tzv. p\u00e2te \u00e0 glacer, cukr\u00e1rsku \u010dokol\u00e1du s\u00a0olejom namiesto masla, ktor\u00e1 sa \u013eahko rozotiera a\u00a0r\u00fdchlo tuhne – presne to toti\u017e potrebuj\u00fa pri pr\u00edprave r\u00f4znych ma\u0161li\u010diek, vrtuliek a\u00a0in\u00fdch tvarov. \u010cokol\u00e1da couverture, naopak, obsahuje vy\u0161\u0161\u00ed podiel kakaov\u00e9ho masla a\u00a0aby s\u00a0\u0148ou bolo mo\u017en\u00e9 pohodlne pracova\u0165, cukr\u00e1r ju pred pou\u017eit\u00edm temperuje. Z\u00edska v\u010faka tomu potrebn\u00fa konzistenciu, ale i\u00a0lesk. Temperovanie znamen\u00e1, \u017ee \u010dokol\u00e1du najsk\u00f4r rozpust\u00edme v\u00a0hor\u00facom vodnom k\u00fapeli, potom misku prelo\u017e\u00edme do \u013eadov\u00e9ho vodn\u00e9ho k\u00fape\u013ea a\u00a0napokon op\u00e4\u0165 ohrejeme v\u00a0hor\u00facom k\u00fapeli.<\/p>\n

Rozt\u00e1panie \u010dokol\u00e1dy vo vodnom k\u00fapeli v\u017edy prebieha v\u00a0oh\u0148ovzdornej miske a na ve\u013emi slabom plameni – voda sa nesmie vari\u0165. Na zdobenie kol\u00e1\u010dov \u010dokol\u00e1dovou polevou alebo pri pr\u00edprave \u010dokol\u00e1dovej plnky op\u00e4\u0165 zvol\u00edme len kvalitn\u00fa \u010dokol\u00e1du s\u00a0vysok\u00fdm obsahom kakaov\u00e9ho masla. Pripravi\u0165 gan\u00e1\u0161 z\u00a0\u010dokol\u00e1dy nie je \u017eiadne vysok\u00e9 kuch\u00e1rske umenie, zvl\u00e1dne to naozaj ktoko\u013evek, samozrejme, aby sme dosiahli dokonale hladk\u00fa \u010dokol\u00e1dov\u00fa zmes, treba dodr\u017ea\u0165 nieko\u013eko z\u00e1kladn\u00fdch krokov: \u0161\u013eaha\u010dku a\u00a0\u010dokol\u00e1du nikdy nerozp\u00fa\u0161\u0165ame spolo\u010dne v\u00a0jednej n\u00e1dobe. \u0160\u013eaha\u010dku zohrejeme osobitne a\u00a0a\u017e potom ju prilievame k rozl\u00e1manej \u010dokol\u00e1de (alebo k\u00a0hor\u00facej smotane postupne prid\u00e1vame k\u00fasky \u010dokol\u00e1dy a\u00a0mie\u0161ame). Proces mie\u0161ania za \u017eiadnych okolnost\u00ed nepreru\u0161ujeme, gan\u00e1\u0161 by sa mohla \u201ezrazi\u0165\u201c a\u00a0ak sa tak u\u017e stane, e\u0161te st\u00e1le existuje mo\u017enos\u0165, ako cel\u00fa situ\u00e1ciu zachr\u00e1ni\u0165: vyberte elektrick\u00fd \u0161\u013eaha\u010d a\u00a0\u0161\u013eahajte len p\u00e1r min\u00fat, k\u00fdm sa zmes op\u00e4\u0165 neprepoj\u00ed.<\/p>\n

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

\"\"<\/a>Orechov\u00e9 \u010doko bombi\u010dky<\/strong><\/p>\n

Pr\u00edprava t\u00fdchto gan\u00e1\u0161ov\u00fdch \u201ekr\u00e1sav\u00edc\u201c v\u00f4bec nie je n\u00e1ro\u010dn\u00e1 a\u00a0pri troche \u00fasilia v\u00e1m doma m\u00f4\u017eu asistova\u0165 i\u00a0star\u0161ie \u010di men\u0161ie deti. Z\u00a0jednej d\u00e1vky priprav\u00edte pribli\u017ene 35 – 40 bonb\u00f3nikov, no aby bol v\u00fdsledok dokonal\u00fd, zamerajte sa na \u010do najkvalitnej\u0161ie ingrediencie.<\/p>\n

Potrebujeme:<\/strong> 120 g tmavej \u010dokol\u00e1dy, 55 g bielej \u010dokol\u00e1dy, 140 g ara\u0161idov\u00e9ho masla, 180 g \u0161\u013eaha\u010dky, na polevu cca 500 g mlie\u010dnej \u010dokol\u00e1dy, bal\u00ed\u010dek nesolen\u00fdch pist\u00e1ci\u00ed, poh\u00e1rik malinov\u00e9ho d\u017eemu.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r si priprav\u00edme men\u0161iu \u0161tvorcov\u00fa formu, ktor\u00fa vystelieme papierom na pe\u010denie (dno i\u00a0strany). \u0160\u013eaha\u010dkov\u00fa smotanu zohrejeme v\u00a0hrnci tak, aby neza\u010dala vrie\u0165, ale bola hor\u00faca. Do misky porozlamujeme tmav\u00fa \u010dokol\u00e1du, bielu \u010dokol\u00e1du, prid\u00e1me ara\u0161idov\u00e9 maslo a\u00a0pozvo\u013ena prilievame hor\u00facu \u0161\u013eaha\u010dku. \u010cokol\u00e1dov\u00fa zmes mie\u0161ame dovtedy, k\u00fdm sa v\u0161etky ingrediencie nerozpustia celkom do hladka a\u00a0pekne sa neprepoja. \u010cokol\u00e1dov\u00fd gan\u00e1\u0161 vlejeme do \u0161tvorcovej formy a\u00a0nech\u00e1me v\u00a0chladni\u010dke poriadne vychladn\u00fa\u0165. Vyberieme, \u010dokol\u00e1dov\u00fa zmes nakr\u00e1jame na rovnak\u00e9 \u00fah\u013eadn\u00e9 \u0161tvor\u010deky alebo obd\u013a\u017eni\u010dky a\u00a0k\u00fdm si priprav\u00edme polevu, e\u0161te ich ulo\u017e\u00edme do chladu. Mlie\u010dnu \u010dokol\u00e1du rozl\u00e1meme a\u00a0vo vodnom k\u00fapeli za neust\u00e1leho mie\u0161ania rozpust\u00edme. Potom v\u00a0nej po jednom nam\u00e1\u010dame na \u0161pajli napichnut\u00e9 pripraven\u00e9 pralinky, alebo ich ulo\u017een\u00e9 na papieri polejeme \u010dokol\u00e1dou. Na ka\u017ed\u00fa pralinku kvapneme trochu malinov\u00e9ho d\u017eemu a\u00a0posypeme nasekan\u00fdmi pist\u00e1ciami. Nech\u00e1me stuhn\u00fa\u0165.<\/p>\n

Tip redakcie:<\/strong> Ako zbav\u00edte pist\u00e1cie \u0161upiek, ktor\u00e9 sa nach\u00e1dzaj\u00fa pod \u0161krupinkou? Vyl\u00fapan\u00e9 pist\u00e1cie namo\u010dte na 5 min\u00fat do vody a\u00a0potom prive\u010fte k\u00a0varu. Zlejte cez sitko, dajte ich do n\u00e1doby so studenou vodou a\u00a0m\u00f4\u017eete za\u010da\u0165 \u0161\u00fapa\u0165. Takto obvaren\u00e9 pist\u00e1cie navy\u0161e z\u00edskaj\u00fa kr\u00e1snu jasno zelen\u00fa farbu.<\/p>\n

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

Kapitola druh\u00e1: orechy<\/strong><\/p>\n

Ak je nie\u010do v\u00a0kuchyni univerz\u00e1lnou ingredienciou, tak s\u00fa to orechy. Pijeme ich v\u00a0podobe rastlinn\u00e9ho mlieka, pe\u010dieme z\u00a0orechov\u00fdch druhov m\u00faky, pou\u017e\u00edvame orechov\u00e9 oleje, prid\u00e1vame ich do kol\u00e1\u010dov ako plnku \u010di pos\u00fdpku a\u00a0ak sa n\u00e1m nechce ni\u010d kuchti\u0165, jednoducho ich \u201ezobk\u00e1me\u201c ako zdrav\u00fa poch\u00fa\u0165ku. O\u00a0v\u00fdznamn\u00fdch \u00fa\u010dinkoch orechov na na\u0161e zdravie sa u\u017e toho pop\u00edsalo ve\u013ea (obsahuj\u00fa mno\u017estvo vitam\u00ednov, miner\u00e1lov, bielkoviny a\u00a0zdrav\u00e9 tuky…) a\u00a0\u017ee chutia skvelo, o\u00a0tom niet \u017eiadnych poch\u00fdb. D\u00f4le\u017eit\u00e9 je kupova\u0165 a\u00a0skladova\u0165 orechy tak, aby \u010dasom nesplesniveli alebo nezatuchli, jednoducho, aby \u010do najdlh\u0161ie zachovali svoju \u010derstvos\u0165, a\u00a0preto je pre ne najistej\u0161ie miesto v\u00a0mrazni\u010dke, kde vydr\u017eia aj rok. Inak ich treba dr\u017ea\u0165 na chladnom, suchom a\u00a0tmavom mieste (chladni\u010dka) a\u00a0po vybrat\u00ed pripravi\u0165 na \u010fal\u0161iu spotrebu. Niekedy ich sta\u010d\u00ed jednoducho ol\u00fapa\u0165, inokedy zasa oblan\u0161\u00edrova\u0165 – orechy zalejeme vriacou vodou a\u00a0nech\u00e1me 10 – 15 min\u00fat odst\u00e1\u0165, aby sme z\u00a0nich \u013eahko odstr\u00e1nili \u0161upku, pr\u00edpadne ich pre \u201estiahnutie z\u00a0ko\u017ee\u201c hod\u00edme na plech a\u00a0pe\u010dieme asi 10 min\u00fat pri teplote 175 – 180 \u00b0C. Opra\u017een\u00e9 orechy potom ove\u013ea \u013eah\u0161ie o\u0161\u00fapeme. Orechy m\u00f4\u017eeme na kol\u00e1\u010d jednoducho nakr\u00e1ja\u0165 ostr\u00fdm no\u017eom, naseka\u0165 na vlo\u010dky, poseka\u0165 na doske na drobn\u00e9 k\u00fasky a\u00a0ak pou\u017eijeme mix\u00e9r, priprav\u00edme ich r\u00fdchlej\u0161ie – bu\u010f na pomlet\u00fa zmes, alebo na pastu. Ak potrebujeme orechy nar\u00fdchlo opiec\u0165, pou\u017eijeme such\u00fa panvicu alebo plech a\u00a0r\u00faru.<\/p>\n

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\"\"<\/a>Orechov\u00e9 keks\u00edky (pod\u013ea Ma\u0165ky Dorkinovej)<\/strong><\/p>\n

Ma\u0165a je prvotriedna \u010dokoholi\u010dka, \u010dokol\u00e1du by primie\u0161ala h\u00e1dam aj do polievky, ale z\u00a0jej reperto\u00e1ru (stvoryzkuchyne.com) sme tentokr\u00e1t siahli po orie\u0161kovej dobrote, ktor\u00e1 m\u00e1 viacn\u00e1sobn\u00e9 vyu\u017eitie: v\u00fdborne sa hod\u00ed na sviato\u010dn\u00fd st\u00f4l, ale kr\u00e1sne sa vyn\u00edma aj zavesen\u00e1 na ozdobnej \u0161n\u00farke na viano\u010dnom strom\u010deku. Presn\u00e9 mno\u017estvo orechov vo vn\u00fatri keks\u00edkov ud\u00e1va Ma\u0165kin recept, mno\u017estvo posekan\u00fdch orie\u0161kov, ktor\u00e9 sa bud\u00fa na kol\u00e1\u010dikoch vyn\u00edma\u0165 ako ozdoba, je viac-menej na v\u00e1s…<\/p>\n

Potrebujeme:<\/strong> 200 g hladkej m\u00faky, 200 g polohrubej m\u00faky, 200 g masla (zm\u00e4knut\u00e9ho na izbov\u00fa teplotu), 2 \u017e\u013atky, \u0161tipku mletej \u0161korice, 170 g pr\u00e1\u0161kov\u00e9ho cukru (alebo pomlet\u00e9ho trstinov\u00e9ho), 70 g mlet\u00fdch vla\u0161sk\u00fdch orechov, 3\/4 pr\u00e1\u0161ku do pe\u010diva, na polevu vaje\u010dn\u00e9 bielko (alergici m\u00f4\u017eu vynecha\u0165 a\u00a0polevu spravi\u0165 len z\u00a0citr\u00f3novej \u0161\u0165avy, cukru a\u00a0vody), pr\u00e1\u0161kov\u00fd cukor, \u0161\u0165avu z\u00a0polovice citr\u00f3na.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0jednej mise zmie\u0161ame hladk\u00fa aj polohrub\u00fa m\u00faku, prid\u00e1me pr\u00e1\u0161ok do pe\u010diva, mlet\u00fa \u0161koricu, mlet\u00e9 orechy i\u00a0cukor. Doprostred m\u00fa\u010dnej zmesi sprav\u00edme jamku, do nej d\u00e1me vaje\u010dn\u00e9 \u017e\u013atky (bielky odlo\u017e\u00edme na nesk\u00f4r), prid\u00e1me aj maslo izbovej teploty a\u00a0ru\u010dne spracujeme na cesto. Na pom\u00fa\u010denej doske vyva\u013ek\u00e1me cesto cez papier na pe\u010denie, aby sa nemrvilo. Pomocou formi\u010diek v\u0161akovak\u00fdch tvarov vykrajujeme keks\u00edky, najlep\u0161ie v\u0161ak s\u00a0dierkou v\u00a0strede, aby sme ich mohli po upe\u010den\u00ed zavesi\u0165 na \u0161n\u00farku. Keks\u00edky pomocou no\u017e\u00edka, ktor\u00fdm ich podber\u00e1me, prelo\u017e\u00edme na plech vystlan\u00fd papierom na pe\u010denie a\u00a0pe\u010dieme pri 180 \u00b0C asi 12 min\u00fat (pokia\u013e nie s\u00fa svetlo hned\u00e9). K\u00fdm keks\u00edky po vybrat\u00ed z\u00a0r\u00fary chladn\u00fa, priprav\u00edme si polevu: zmie\u0161ame vaje\u010dn\u00e9 bielka, citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0prid\u00e1vame cukor dovtedy, k\u00fdm nevznikne lepkav\u00e1 a\u00a0dostato\u010dne hust\u00e1 hmota. Polevu nan\u00e1\u0161ame na vychladnut\u00e9 keks\u00edky a\u00a0ka\u017ed\u00fd posypeme nasekan\u00fdmi orechmi, su\u0161en\u00fdmi hrozienkami \u010di brusnicami.<\/p>\n

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Mandle, vla\u0161\u00e1ky, lieskovce,\u00a0ara\u0161idy <\/strong><\/p>\n

\u017de vlastne ani neviete, ako pou\u017ei\u0165 ostatn\u00e9 orechy? Vla\u0161sk\u00e9 s\u00fa v\u00fdborn\u00e9 do pe\u010denia, ale v\u00fdborne sa kombinuj\u00fa aj s medom a\u00a0r\u00f4znymi syrmi, lieskovce sa nebojte prida\u0165 do kol\u00e1\u010dov, kr\u00e9mov, sladk\u00fdch n\u00e1tierok, ale i\u00a0do \u0161al\u00e1tov, mandle sa sn\u00fabia s\u00a0ka\u017ed\u00fdm sladk\u00fdm cestom, plnkami a\u00a0hodia sa v\u00fdborne na pos\u00fdpku, okrem toho s\u00fa z\u00e1kladom pre v\u00fdrobu marcip\u00e1nu. Ara\u0161idov\u00e9 kr\u00e9my a\u00a0ara\u0161idov\u00e9 masl\u00e1 netreba ani predstavova\u0165. Ke\u0161u chutia v\u00fdnimo\u010dne v\u00a0raw kol\u00e1\u010dikoch, kokos sa v\u00fdborne kombinuje v\u00a0dezertoch s\u00a0ovoc\u00edm a\u00a0kto nesk\u00fasil kokosov\u00fd cukor, mlieko alebo m\u00faku, ten akoby ani nikdy nepiekol. Pist\u00e1cie s\u00fa fotogenick\u00e9 a\u00a0dok\u00e1\u017eu perfektne zafarbi\u0165, para orechy s\u00fa najlep\u0161ie len tak, napr\u00edklad do ra\u0148ajkovej ka\u0161e a\u00a0p\u00edniov\u00e9 orie\u0161ky, okrem toho, \u017ee s\u00fa z\u00e1kladom pre pest\u00e1, hodia sa i\u00a0na posypanie kol\u00e1\u010dov alebo do kr\u00e9mov.<\/p>\n

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Kapitola tretia: med <\/strong><\/p>\n

Poch\u00fa\u0165ka farby i\u00a0ceny zlata, bez ktorej si \u0161tedr\u00fd st\u00f4l a\u00a0sviatky h\u00e1dam ani nedok\u00e1\u017eeme predstavi\u0165, nie je produktom pr\u00e1ce \u013eudsk\u00fdch r\u00fak, ale n\u00f4\u017eok usilovn\u00fdch v\u010diel. A\u00a0tak sa mus\u00edme spolieha\u0165 na vlastn\u00e9 zmysly, aby sme dok\u00e1zali v\u00a0ponuke medu rozpozna\u0165, ktor\u00fd je ten \u201eprav\u00fd\u201c, zdrav\u00fd a\u00a0naozajstn\u00fd. Siahnu\u0165 by sme v\u017edy mali po mede od zn\u00e1meho v\u010del\u00e1ra, pozna\u0165 p\u00f4vod medu je pomerne d\u00f4le\u017eit\u00e9 a\u00a0zorientova\u0165 sa stoj\u00ed len trochu viac \u010dasu (podpora dom\u00e1cich v\u010del\u00e1rov je takisto \u017eiaduca). A\u00a0ako vlastne vyzer\u00e1 prav\u00fd med? Jeho farba m\u00f4\u017ee by\u0165 jasne \u017elt\u00e1 a\u017e tmavohned\u00e1, m\u00f4\u017ee tiec\u0165 alebo kry\u0161talizova\u0165, nemal by v\u0161ak p\u00e1chnu\u0165 a\u00a0u\u017e v\u00f4bec by nemal ma\u0165 odpudiv\u00fa chu\u0165. Pr\u00e1ve preto e\u0161te raz plat\u00ed, \u017ee najistej\u0161ia cesta k\u00a0dobr\u00e9mu medu vedie po ceste k\u00a0vlastn\u00e9mu v\u010del\u00e1rovi.<\/p>\n

 <\/p>\n

\"\"<\/a>Kol\u00e1\u010diky pln\u00e9 medu<\/strong><\/p>\n

Potrebujeme: <\/strong>700 g hladkej m\u00faky, 400 g medu, 210 g masla, 50 g pr\u00e1\u0161kov\u00e9ho cukru, 2 vajcia, 15 g s\u00f3dy bikarb\u00f3ny, 1 ly\u017ei\u010dku mletej \u0161korice, 1 ly\u017ei\u010dku pern\u00edkov\u00e9ho korenia, hust\u00fd d\u017eem (najlep\u0161ie slivkov\u00fd), mandle (vla\u0161sk\u00e9 alebo in\u00e9 orechy) na zdobenie.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r ru\u010dn\u00fdm \u0161\u013eaha\u010dom vy\u0161\u013eah\u00e1me maslo s\u00a0pr\u00e1\u0161kov\u00fdm cukrom do penista. Prid\u00e1me med, pri\u0161\u013eah\u00e1me vajcia. V\u00a0druhej miske zmie\u0161ame sypk\u00e9 ingrediencie – hladk\u00fa m\u00faku, s\u00f3du bikarb\u00f3nu, pern\u00edkov\u00e9 korenie a\u00a0\u0161koricu a\u00a0sypk\u00fa zmes postupne primie\u0161ame do tej maslovej. Vypracujeme cesto, ktor\u00e9 nech\u00e1me zabalen\u00e9 vo f\u00f3lii odpo\u010d\u00edva\u0165 v\u00a0chladni\u010dke minim\u00e1lne hodinu, pokojne i viac. R\u00faru predhrejeme na 180 \u00b0C, priprav\u00edme si aj plech vystlan\u00fd papierom na pe\u010denie. Stuhnut\u00e9 cesto vyberieme a\u00a0v\u00a0ruk\u00e1ch z\u00a0neho formujeme gu\u013e\u00f4\u010dky, ktor\u00e9 uklad\u00e1me na plech. Doprostred ka\u017edej sprav\u00edme prstom priehlbinku na lekv\u00e1r a\u00a0do lekv\u00e1ru vtla\u010d\u00edme orech. Pe\u010dieme len 5 – 8 min\u00fat pod\u013ea v\u00fdkonu r\u00fary, kol\u00e1\u010diky treba kontrolova\u0165, aby sa zospodu r\u00fdchlo neprip\u00e1lili, ale aby z\u00e1rove\u0148 nezostali na povrchu pr\u00edli\u0161 bled\u00e9. Hotov\u00e9 medov\u00e9 kol\u00e1\u010diky vyberieme, nech\u00e1me vychladn\u00fa\u0165 a\u00a0pred pod\u00e1van\u00edm e\u0161te jemne posypeme pr\u00e1\u0161kov\u00fdm cukrom. Z\u00a0uvedenej d\u00e1vky nape\u010diete pribli\u017ene 55 – 60 kol\u00e1\u010dikov, pokojne m\u00f4\u017eete d\u00e1vky zmen\u0161i\u0165 o\u00a0polovicu a\u00a0napiec\u0165 len polovi\u010dn\u00e9 mno\u017estvo. Ak ob\u013eubujete mak, kol\u00e1\u010diky m\u00f4\u017eete namiesto lekv\u00e1ru plni\u0165 plnkou z\u00a0mlet\u00e9ho maku, mlieka a\u00a0cukru.<\/p>\n

 <\/p>\n

Kapitola \u0161tvrt\u00e1: lik\u00e9r <\/strong><\/p>\n

Mand\u013eov\u00fd, vi\u0161\u0148ov\u00fd, vaje\u010dn\u00fd \u010di \u010dokol\u00e1dov\u00fd, korenen\u00fd, k\u00e1vov\u00fd, \u010dernicov\u00fd, karamelov\u00fd, \u0161\u00edpkov\u00fd, z\u00a0orechov,\u00a0bazy, ovocia alebo osved\u010den\u00fdch byliniek – lik\u00e9ry s\u00fa v\u00a0na\u0161ej dom\u00e1cej kuchyni ve\u013eakr\u00e1t opraden\u00e9 rodinn\u00fdmi legendami. Mo\u017eno ste nevedeli, \u017ee prv\u00e9 lik\u00e9rov\u00e9 recept\u00fary maj\u00fa na svedom\u00ed mn\u00edsi a\u00a0ak sa v\u00e1m zd\u00e1, \u017ee slov\u00ed\u010dko \u201elik\u00e9r\u201c zdanlivo pripom\u00edna slov\u00ed\u010dko \u201eliek\u201c, nem\u00fdlite sa – mn\u00edsi svoje bohatstvo d\u00e1vkovali \u013eu\u010fom z\u00a0f\u013ea\u0161ti\u010diek po kvapk\u00e1ch ako liek na v\u0161akovak\u00e9 neduhy. Nevedno, ako ich skladovali v\u00a0minulosti, aby pretrvala ich z\u00e1zra\u010dn\u00e1 moc, dnes je v\u0161ak celkom prirodzen\u00e9 uchov\u00e1va\u0165 lik\u00e9ry v\u00a0chlade a\u00a0na tmavom mieste, v\u00a0z\u00e1vislosti od pou\u017eit\u00fdch surov\u00edn a\u00a0sp\u00f4sobu spracovania recept\u00fary. Najtrvanlivej\u0161ie s\u00fa lik\u00e9ry orechov\u00e9 a\u00a0bylinn\u00e9, pokia\u013e f\u013ea\u0161u nena\u010dnete, vydr\u017eia v\u00e1m pokojne bez straty kvality 2 – 3 roky.<\/p>\n

Lik\u00e9ry sa vo svete te\u0161ia mimoriadnej popularite a bez niektor\u00fdch sa neob\u00eddu ani tradi\u010dn\u00e9 recept\u00fary. \u010co by si po\u010dal tak\u00fd dezert tiramisu bez horko-sladk\u00e9ho amaretta s\u00a0v\u00f4\u0148ou mandl\u00ed? \u010co by bola hor\u00faca hork\u00e1 \u010dokol\u00e1da bez \u00edrskeho kr\u00e9mov\u00e9ho lik\u00e9ru (a deky a\u00a0krbu)? \u010c\u00edm by boli ob\u013e\u00faben\u00e9 koktaily bez talianskej legendy Campari alebo pomaran\u010dov\u00e9ho Cointreau? Mimochodom, vedeli ste, \u017ee n\u00e1m zn\u00e1my vaje\u010dn\u00fd lik\u00e9r m\u00e1 v\u00a0Latinskej Amerike svojho pr\u00edbuzn\u00e9ho? Vol\u00e1 sa Rompope a\u00a0kombinuje v\u00a0sebe rum alebo brandy, mlieko, cukor a\u00a0vaje\u010dn\u00e9 \u017e\u013atky. Medzi pr\u00edsady v\u0161ak m\u00f4\u017eu patri\u0165 aj orechy, vanilkov\u00e1 ar\u00f3ma, mu\u0161k\u00e1tov\u00fd orie\u0161ok alebo \u0161korica. Povr\u00e1va sa, \u017ee prv\u00fa verziu Rompope vyrobili mn\u00ed\u0161ky v\u00a0mexickom meste Pueblo a\u00a0odtia\u013e sa lik\u00e9r roz\u0161\u00edril do celej Latinskej Ameriky. Ak sa k\u00a0nemu dostanete, m\u00f4\u017eete si ho vychutna\u0165 vla\u017en\u00fd, hor\u00faci alebo s\u00a0kockami \u013eadu.<\/p>\n

 <\/p>\n

\"\"<\/a>B\u00e1bovka s\u00a0vaje\u010dn\u00fdm lik\u00e9rom<\/strong><\/p>\n

Potrebujeme:<\/strong> 5 vajec, 300 g hladkej m\u00faky, 250 ml vaje\u010dn\u00e9ho lik\u00e9ru, 250 ml oleja, 250 g kry\u0161t\u00e1lov\u00e9ho cukru, 1 pr\u00e1\u0161ok do pe\u010diva, \u0161tipku soli. Na polevu potrebujeme: 100 g bielej \u010dokol\u00e1dy, 40 g vaje\u010dn\u00e9ho lik\u00e9ru.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru predhrejeme na 170 \u00b0C. Najsk\u00f4r roz\u0161\u013eah\u00e1me cukor a\u00a0vaje\u010dn\u00e9 \u017e\u013atky do penista. Do nich postupne po mal\u00fdch d\u00e1vkach prid\u00e1vame olej a\u00a0vaje\u010dn\u00fd lik\u00e9r a\u00a0st\u00e1le \u0161\u013eah\u00e1me. Napokon \u0161pacht\u013eou vmie\u0161ame m\u00faku, kypriaci pr\u00e1\u0161ok, \u0161tipku soli. Vaje\u010dn\u00e9 bielky so \u0161tipkou soli vymie\u0161ame na tuh\u00fd sneh a\u00a0postupne ich prid\u00e1vame do cesta, nemixujeme, len pomocou \u0161pachtle zapracujeme. B\u00e1bovkov\u00fa formu vyma\u017eeme maslom, vysypeme str\u00fahankou (zvy\u0161n\u00fa odstr\u00e1nime) a\u00a0do formy rovnomerne nalejeme b\u00e1bovkov\u00e9 cesto. Pe\u010dieme 45 min\u00fat a\u017e hodinu, z\u00e1vis\u00ed od r\u00fary, pre ka\u017ed\u00fd pr\u00edpad rob\u00edme test drevenou \u0161paj\u013eou. Medzit\u00fdm v\u00a0hrn\u010deku zahrejeme vaje\u010dn\u00fd lik\u00e9r (nesmie sa vari\u0165, ani by\u0165 pr\u00edli\u0161 hor\u00faci) a\u00a0do\u0148 nal\u00e1meme bielu \u010dokol\u00e1du. Vymie\u0161ame na hladk\u00fa polevu. Ke\u010f je b\u00e1bovka upe\u010den\u00e1, nech\u00e1me ju vychladn\u00fa\u0165 a\u00a0a\u017e potom ju vyklop\u00edme na podnos. Vrch b\u00e1bovky prelejeme lik\u00e9rovou polevou<\/p>\n

 <\/p>\n

Dom\u00e1ci vaje\u010dn\u00fd lik\u00e9r <\/strong><\/p>\n

Tento \u201evaj\u010d\u00e1k\u201c je u\u00a0n\u00e1s doma dlhoro\u010dnou viano\u010dnou trad\u00edciou, recept m\u00e1m od svokry Olinky a\u00a0v\u00a0tom p\u00f4vodnom sa p\u00ed\u0161e, \u017ee ako alkohol mo\u017eno pou\u017ei\u0165 rum, alebo vodku, alebo oba alkoholy v\u00a0pomere 3 diely rumu a\u00a02 diely vodky. Ja v\u0161ak uprednost\u0148ujem iba rum. Tento lik\u00e9r je odsk\u00fa\u0161an\u00fd a\u00a0schv\u00e1len\u00fd mnoh\u00fdmi \u201eko\u0161tova\u010dmi\u201c, posledn\u00e9 roky ho dokonca moji zn\u00e1mi dost\u00e1vaj\u00fa aj ako jedl\u00fd viano\u010dn\u00fd dar\u010dek \u201ezabalen\u00fd\u201c v\u00a0\u0161t\u00fdlovej sklenej f\u013ea\u0161ke. Vysk\u00fa\u0161ajte!<\/p>\n

Potrebujeme:<\/strong> 5 vaje\u010dn\u00fdch \u017e\u013atkov, 160 g pr\u00e1\u0161kov\u00e9ho cukru, 1 vanilkov\u00fd cukor, 1 lusk vanilky, 1 sladen\u00e9 kondenzovan\u00e9 mlieko, 5 dcl rumu.<\/p>\n

Pr\u00edprava:<\/strong> Vo v\u00e4\u010d\u0161ej mise nad vodn\u00fdm k\u00fape\u013eom mixujeme vaje\u010dn\u00e9 \u017e\u013atky spolu s\u00a0cukrom do peny, d\u00e1vame pozor, aby sa \u017e\u013atky nezrazili. Do misy n\u00e1sledne prid\u00e1me kondenzovan\u00e9 mlieko, vyberieme zrnie\u010dka vanilky a\u00a0prid\u00e1me tie\u017e, prilejeme 5 dcl rumu a\u00a0v\u0161etko spolu riadne premie\u0161ame. Vaje\u010dn\u00fd lik\u00e9r, napln\u00edme do sklen\u00fdch flia\u0161 a\u00a0odlo\u017e\u00edme stuhn\u00fa\u0165 a\u00a0vychladn\u00fa\u0165 do chladni\u010dky, najlep\u0161ie cez noc.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

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

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

  Aj tie najjednoduch\u0161ie kol\u00e1\u010de sa m\u00f4\u017eu zmeni\u0165 na lahodn\u00fa poch\u00fa\u0165ku, ak ich priprav\u00edme s\u00a0\u010dokol\u00e1dou, dochut\u00edme medom, ozvl\u00e1\u0161tnime orechmi alebo dozdob\u00edme lik\u00e9rom. Objavte spolu s\u00a0nami \u0161tyri kapitoly slasti, objavte s\u00a0nami sladk\u00e9 k\u00fazlo Vianoc!   \u0160tedrove\u010dern\u00e1 ve\u010dera je pre rodinu azda najsviato\u010dnej\u0161ia udalos\u0165 v\u00a0roku. Niekto pod\u00e1va tradi\u010dn\u00e9 menu, in\u00ed si zamilovali modern\u00e9 kulin\u00e1rske vari\u00e1cie, v\u0161etci si […]<\/p>\n","protected":false},"author":3,"featured_media":8503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,91],"tags":[],"class_list":["post-8500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-zima-2020"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8500","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=8500"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8500\/revisions"}],"predecessor-version":[{"id":8507,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8500\/revisions\/8507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8503"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}