{"id":8582,"date":"2021-02-15T11:57:29","date_gmt":"2021-02-15T09:57:29","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8582"},"modified":"2021-02-15T11:57:29","modified_gmt":"2021-02-15T09:57:29","slug":"zjest-alebo-vypit","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/zjest-alebo-vypit\/","title":{"rendered":"Zjes\u0165, alebo vypi\u0165?"},"content":{"rendered":"

 <\/p>\n

Dobre sa pij\u00fa z\u00a0poh\u00e1rov \u010di \u00fah\u013eadn\u00fdch \u0161\u00e1lok, ale perfektne sa z\u00a0nich aj var\u00ed alebo pe\u010die. Zabudnite na v\u00edno, to je u\u017e overen\u00e1 klasika, no sk\u00fasili ste podobn\u00e9 \u201e\u010dary\u201c aj s\u00a0pivom, \u010dajom \u010di silnou \u010diernou k\u00e1vou? <\/em><\/p>\n

 <\/p>\n

To\u013eko sa u\u017e pop\u00edsalo o\u00a0jedl\u00e1ch, \u010do sa hodia k\u00a0pivu! Ale aj pou\u017eitie piva priamo v\u00a0receptoch m\u00e1 svojich fan\u00fa\u0161ikov a\u00a0my medzi nich patr\u00edme. V\u00a0niektor\u00fdch pr\u00edpadoch je to podobn\u00e9, ako ke\u010f var\u00edme s\u00a0v\u00ednom, s\u00fa v\u0161ak i pr\u00edpady, kedy treba vedie\u0165, ako na to. Vezmime si len tradi\u010dn\u00e9 fish and chips, to\u013eko ob\u013e\u00faben\u00e9 jedlo z\u00a0pubov Brit\u00e1nie. Vedeli ste \u017ee cest\u00ed\u010dko, v\u00a0ktorom sa vysm\u00e1\u017ea chutn\u00e1 ryba, je v\u010faka bublink\u00e1m piva vzdu\u0161nej\u0161ie a\u00a0nad\u00fdchanej\u0161ie? Takisto to funguje aj v\u00a0cest\u00ed\u010dku, v\u00a0ktorom obal\u00edme cibu\u013eov\u00e9 kr\u00fa\u017eky \u010di kalam\u00e1re. \u010eal\u0161\u00ed sp\u00f4sob, ako pivo nevypi\u0165, ale zjes\u0165, je primie\u0161a\u0165 ho do marin\u00e1dy na grilovan\u00e9 rebr\u00e1, dokonca na niektor\u00e9 druhy r\u00fdb a\u00a0ak pozn\u00e1te v\u00fddatn\u00fa cibu\u013eov\u00fa polievku, sk\u00faste recept s\u00a0pivom. Pochut\u00edte si. Na dusenie, v\u00a0n\u00e1tierkach, v\u00a0receptoch, kde mo\u017eno \u010das\u0165 v\u00fdvaru \u010di vody nahradi\u0165 pivom – je to super efekt\u00edvne a\u00a0ve\u013emi jednoduch\u00e9.<\/p>\n

Pivo sa v\u0161ak objavuje i\u00a0v\u00a0sladk\u00fdch bodk\u00e1ch za obedom \u010di ve\u010derou, napr\u00edklad zn\u00e1ma Nigella Lawson tvrd\u00ed, \u017ee\u00a0v\u00a0jej kol\u00e1\u010di z\u00a0\u010dokol\u00e1dy je pivo \u201ezlat\u00fdm klincom\u201c, \u010do tejto \u010darodejke v\u00a0kuchyni isto \u013eahko uver\u00edme.<\/p>\n

 <\/p>\n

\"\"<\/a>Kuracie kr\u00eddelk\u00e1 marinovan\u00e9 v\u00a0pive s\u00a0kapustov\u00fdm \u0161al\u00e1tom<\/strong><\/p>\n

Prepojenie piva s\u00a0v\u00f4\u0148u citrusov a\u00a0jemnos\u0165ou kuracieho m\u00e4sa sa ide\u00e1lne hod\u00ed na obed alebo skor\u00fa ve\u010deru, kapustov\u00fd \u0161al\u00e1t namiesto pr\u00edlohy rob\u00ed z\u00a0tohto jedla perfektn\u00fa poch\u00fa\u0165ku.<\/p>\n

Potrebujeme:<\/strong> Asi 1,5 kg kurac\u00edch kr\u00eddeliek, 1 limetku, 1 liter svetl\u00e9ho piva, 1 \u010cL r\u00edmskej rasce, cesnak, 100 g kry\u0161t\u00e1lov\u00e9ho cukru (m\u00f4\u017ee by\u0165 aj trstinov\u00fd), 200 ml oleja, so\u013e, korenie. Na \u0161al\u00e1t:<\/strong> 1\/2 hlavi\u010dky \u010dervenej kapusty, 1 \u0161alotku, 1 ru\u017eov\u00fd grep, 5 re\u010fkoviek, olivov\u00fd olej, so\u013e a\u00a0korenie. (Pozn\u00e1mka: marinova\u0165 m\u00f4\u017eete napr\u00edklad aj brav\u010dov\u00e9 rebierka, prisp\u00f4sobi\u0165 v\u0161ak mus\u00edte d\u013a\u017eku ich pr\u00edpravy.)<\/p>\n

Pr\u00edprava:<\/strong> Kuracie kr\u00eddelk\u00e1 umyjeme pod te\u010d\u00facou vodou, osu\u0161\u00edme papierovou kuchynskou utierkou a\u00a0odlo\u017e\u00edme bokom. Do v\u00e4\u010d\u0161ej misy d\u00e1me asi 4 str\u00fa\u010diky cesnaku nastr\u00fahan\u00e9 najemno, prid\u00e1me olej, cukor a\u00a0premie\u0161ame. Limetku zbav\u00edme vrchnej \u0161upy a\u00a0nakr\u00e1jame ju na kolieska, prid\u00e1me do misy. V\u0161etko zalejeme pivom, do marin\u00e1dy vlo\u017e\u00edme kr\u00eddelk\u00e1, premie\u0161ame a\u00a0prikryt\u00e9 potravinou f\u00f3liou nech\u00e1me cez noc odd\u00fdchnu\u0165 v\u00a0chladni\u010dke. Na druh\u00fd de\u0148 pred pr\u00edpravou zohrejeme r\u00faru na 200 \u00b0C. M\u00e4so vyberieme z\u00a0marin\u00e1dy a\u00a0prelo\u017e\u00edme do pek\u00e1\u010da a v\u00a0r\u00fare ho najsk\u00f4r pe\u010dieme na 200 \u00b0C asi 30 min\u00fat. Teplotu zn\u00ed\u017eime na 110 \u00b0C a\u00a0pe\u010dieme kr\u00eddelk\u00e1 dom\u00e4kka. Po\u010das pe\u010denia ich potierame marin\u00e1dou. Pod\u00e1vame ich s\u00a0kapustov\u00fdm \u0161al\u00e1tom: kapustu nakr\u00e1jame na tenk\u00e9 p\u00e1siky, cibu\u013eu a\u00a0re\u010fkovku na tenk\u00e9 pl\u00e1tky. Grep o\u0161\u00fapeme a\u00a0vyberieme zo \u0161upiek i jednotliv\u00e9 mesia\u010diky, premie\u0161ame ich so zvy\u0161kom zeleniny, olivov\u00fdm olejom, so\u013eou a\u00a0koren\u00edm. K\u00a0jedlu sa v\u00fdborne hod\u00ed aj chrumkav\u00e1 bageta alebo in\u00e9 \u010derstv\u00e9 pe\u010divo.<\/p>\n

 <\/p>\n

Z\u00e1sady varenia s\u00a0pivom <\/strong><\/p>\n

Pri pive treba by\u0165 na pozore a\u00a0je jedno, \u010di ho pijeme, alebo \u201ejeme\u201c. Jeho v\u00fdrazn\u00e1 chu\u0165 toti\u017e m\u00f4\u017ee zmeni\u0165 chu\u0165 cel\u00e9ho pokrmu a\u00a0niekedy je t\u00e1to chu\u0165 jedin\u00fd sp\u00f4sob, ako doda\u0165 jedlu jeho typick\u00fd \u201evibe\u201c. Preto ho prid\u00e1vajme uv\u00e1\u017eene a\u00a0majme tie\u017e na pam\u00e4ti, ako sa men\u00ed chu\u0165 piva po\u010das varenia, ako sa vyv\u00edja, ako sa jeho sladkos\u0165 a\u00a0horkos\u0165 m\u00f4\u017eu oslabi\u0165 \u010di posilni\u0165. Niekedy aj dve r\u00f4zne piv\u00e1 vyvolaj\u00fa v\u00a0jednom recepte dve r\u00f4zne chute, tie v\u00fdrazn\u00e9 ho sk\u00f4r posilnia, tie slab\u0161ie varen\u00edm e\u0161te viac zoslabn\u00fa. Mno\u017estvo je tie\u017e d\u00f4le\u017eit\u00e9, dobr\u00ed kuch\u00e1ri vedia, \u017ee jedlo sa nesmie alkoholom \u201eopi\u0165\u201c, inak na\u0161e m\u00e4so, zeleninu \u010di dezert na\u010disto zni\u010d\u00edme a\u00a0neverte ani na povery, \u017ee alkoholu sa varen\u00edm celkom zbav\u00edme. \u010ciasto\u010dne \u00e1no, ale nikdy nevyvar\u00edme v\u0161etok. Stopy alkoholu v\u00a0jedle v\u017edy ostan\u00fa…<\/p>\n

Len pre zauj\u00edmavos\u0165: The Beer Institute vo Washingtone, ktor\u00fd zastupuje mal\u00e9 i\u00a0ve\u013ek\u00e9 americk\u00e9 pivovary ako i\u00a0dod\u00e1vate\u013eov piva, na svojej webovej str\u00e1nke zd\u00f4raz\u0148uje, \u017ee spr\u00e1vne pou\u017eitie piva pri varen\u00ed vyk\u00fazli aj v\u00a0najbe\u017enej\u0161\u00edch pokrmoch v\u00fdnimo\u010dn\u00e9 chute. Medzi ich ob\u013e\u00faben\u00e9 recepty s\u00a0pivom n\u00e1jdeme i pastiersky kol\u00e1\u010d s\u00a0hov\u00e4dz\u00edm m\u00e4som, kraba, plnen\u00e9 paradajky, hom\u00e1ra s\u00a0makar\u00f3nmi, jablkov\u00fd kol\u00e1\u010d, tekvicov\u00e9 pyr\u00e9, jah\u0148acie stehno, ovocn\u00fd aspik, ustrice \u010di tacos. Samozrejme, v\u0161etko s\u00a0pivom.<\/p>\n

 <\/p>\n

\"\"<\/a>Kr\u00e9mov\u00e1 om\u00e1\u010dka z\u00a0piva <\/strong><\/p>\n

Aby bola t\u00e1to lah\u00f4dka spr\u00e1vne kr\u00e9mov\u00e1 a\u00a0chu\u0165ovo vyv\u00e1\u017een\u00e1, nesmie v\u00a0nej ch\u00fdba\u0165 nieko\u013eko z\u00e1kladn\u00fdch ingredienci\u00ed: pivo, syr a\u00a0koreniny. \u010ealej sa u\u017e fant\u00e1zii medze neklad\u00fa, m\u00f4\u017eete si vymyslie\u0165 vlastn\u00fa pivn\u00fa om\u00e1\u010dku a\u00a0k\u00a0nej pod\u00e1va\u0165, \u010do v\u00e1m len napadne: m\u00e4so, zeleninov\u00e9 k\u00fasky, slan\u00e9 jednohubky, pracl\u00edky, pe\u010divo s\u00a0pos\u00fdpkou, no hod\u00ed sa aj do burgrov alebo do nej len tak nam\u00e1\u010dajte tortilly. Recept je tak\u00fd variabiln\u00fd, \u017ee m\u00f4\u017eete meni\u0165 konzistenciu om\u00e1\u010dky (red\u0161ia alebo hustej\u0161ia vznikne v\u00a0z\u00e1vislosti od mno\u017estva tekutej zlo\u017eky), pikantnos\u0165 (viac alebo menej korenia), vymeni\u0165 jeden druh syra za in\u00fd alebo pou\u017ei\u0165 in\u00fd typ piva, mo\u017enosti s\u00fa doslova nekone\u010dn\u00e9.<\/p>\n

Potrebujeme:<\/strong> 3 ly\u017eice masla, 3 ly\u017eice hladkej m\u00faky, 1\/2 poh\u00e1ra piva, 3 poh\u00e1re ob\u013e\u00faben\u00e9ho syra (napr\u00edklad \u010dedar), 1 poh\u00e1r plnotu\u010dn\u00e9ho mlieka pr\u00edpadne \u0161\u013eaha\u010dkovej smotany, 1 \u010cL dijonskej hor\u010dice (lep\u0161ia je so zrnie\u010dkami), 1 \u010cL worchestrovej om\u00e1\u010dky, 1\/2 \u010cL su\u0161en\u00e9ho cesnaku (pokojne pou\u017eite jeden cel\u00fd, rozomlet\u00fd), so\u013e, \u010dierne mlet\u00e9 korenie, \u0161tipku kajensk\u00e9ho korenia, petr\u017elenov\u00fa v\u0148a\u0165.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0hrnci na slab\u0161om plameni rozpust\u00edme maslo. Prid\u00e1me do\u0148 hladk\u00fa m\u00faku a\u00a0za neust\u00e1leho mie\u0161ania po\u010dk\u00e1me, a\u017e sa z\u00e1klad prepoj\u00ed. Postupne prid\u00e1me pivo, st\u00e1le mie\u0161ame, aby sa nevytvorili hrudky (pou\u017eijeme metli\u010dku), n\u00e1sledne prid\u00e1me aj mlieko alebo \u0161\u013eaha\u010dku a\u00a0\u0161\u013eah\u00e1me dovtedy, k\u00fdm zmes nezhustne. Primie\u0161ame dijonsk\u00fa hor\u010dicu, cesnakov\u00fd pr\u00e1\u0161ok, worchester a\u00a0om\u00e1\u010dku dochut\u00edme so\u013eou, mlet\u00fdm a\u00a0kajensk\u00fdm koren\u00edm. Napokon prid\u00e1me v\u0161etok syr, ktor\u00fd mie\u0161ame, k\u00fdm sa celkom nerozpust\u00ed a\u00a0nevznikne tak hladk\u00e1 om\u00e1\u010dka. Pod\u00e1vame ju tepl\u00fa, posypan\u00fa petr\u017elenovou v\u0148a\u0165ou (alebo inou ob\u013e\u00fabenou bylinkou) k\u00a0m\u00e4su \u010di z\u00e1hryzu.<\/p>\n

 <\/p>\n

\u010cajov\u00e1 vzpruha<\/strong><\/p>\n

\u010cierny, zelen\u00fd, siln\u00fd, jemn\u00fd, s\u00a0cukrom, medom, s kvapkou mlieka, \u010di\u00a0dvomi. \u010caj sa s\u00a0nami \u0165ah\u00e1 cel\u00fdm \u017eivotom, od detstva u\u00a0babky cez \u010daj\u00edk od mamy a\u017e po dospelos\u0165, ke\u010f si ho pripravujeme v\u00a0chladnej\u0161\u00edch d\u0148och alebo ako osvie\u017eenie, kedyko\u013evek si na\u0148 spomenieme. Najd\u00f4le\u017eitej\u0161ie v\u0161ak je, aby sme sa pri pit\u00ed \u010daju c\u00edtili dobre, dok\u00e1\u017ee toti\u017e navodi\u0165 pocit uvo\u013enenia a\u00a0relaxu, vz\u00e1p\u00e4t\u00ed dod\u00e1va n\u00e1\u0161mu telu mno\u017estvo miner\u00e1lov a\u00a0antioxidantov. Pou\u017eitie a\u00a0ob\u013e\u00fabenos\u0165 r\u00f4znych druhov \u010daju sa l\u00ed\u0161i od krajiny ku krajine – niekde ho l\u00fahuj\u00fa iba vo vode, dakde zasa v\u00a0mixe vody a\u00a0mlieka, ktosi prid\u00e1va koreniny, cukor, maslo alebo dokonca \u0161tipku soli, v niektor\u00fdch krajin\u00e1ch miluj\u00fa \u010daje so zav\u00e1ran\u00fdm ovoc\u00edm alebo s\u00a0\u010d\u00edmsi \u201eostrej\u0161\u00edm\u201c, alkoholick\u00fdm.<\/p>\n

Ritu\u00e1ly sa takisto r\u00f4znia, u\u00a0n\u00e1s si \u010daj zalejeme, nech\u00e1me vyl\u00fahova\u0165 a\u00a0chl\u00edpeme ho po d\u00fa\u0161koch, ale napr\u00edklad tak\u00ed Japonci dodr\u017eiavaj\u00fa tradi\u010dn\u00e9 \u010dajov\u00e9 ritu\u00e1ly, ktor\u00e9 pripom\u00ednaj\u00fa mal\u00e9 \u010dajov\u00e9 tance so \u0161\u00e1lkou a\u00a0podnosom. N\u00e1dhera! A\u00a0aby toho nebolo m\u00e1lo, \u010daj sa nemus\u00ed len s\u0155ka\u0165 ako tekutina, ale m\u00f4\u017ee sa sta\u0165 ingredienciou, ktor\u00e1 pozdvihne tradi\u010dn\u00e9 i\u00a0netradi\u010dn\u00e9 jedl\u00e1. Vari\u0165 m\u00f4\u017eeme s\u00a0ak\u00fdmko\u013evek druhom \u010daju, sypan\u00fdm \u010di balen\u00fdm vo vrec\u00fa\u0161kach a\u00a0nemus\u00edme sa b\u00e1\u0165 receptov slan\u00fdch a\u00a0ur\u010dite ani sladk\u00fdch. Ako teda postupova\u0165? Vysk\u00fa\u0161ajte n\u00e1levy – vym\u00e1\u010dajte \u010dajov\u00e9 l\u00edstky priamo do mlieka \u010di smotany, je to perfektn\u00fd sp\u00f4sob, ako ochuti\u0165 kol\u00e1\u010de, zmrzliny alebo slan\u00e9 mlie\u010dne om\u00e1\u010dky. Pome\u013ete \u010daj v\u00a0mlyn\u010deku na korenie a\u00a0ochucujte. Vlo\u017ete \u010daje do uzatv\u00e1rate\u013en\u00e9ho sitka a\u00a0sk\u00faste ho tak zamie\u0161a\u0165 do om\u00e1\u010dok, k\u00fasky \u010dajov\u00fdch l\u00edstkov pridajte k\u00a0ry\u017ei alebo pe\u010den\u00e9mu m\u00e4su. Mlet\u00e9 \u010dajov\u00e9 l\u00edstky spravia svoju pr\u00e1cu i\u00a0v\u00a0smoothies ako protiklad ovocn\u00fdch t\u00f3nov, no a\u00a0\u010daje v\u00a0dezertoch \u010di kol\u00e1\u010doch vynes\u00fa va\u0161e sladkosti na celkom nov\u00fd level.<\/p>\n

 <\/p>\n

\"\"<\/a>Losos s\u00a0basmati ry\u017eou varenou v\u00a0zelenom \u010daji<\/strong><\/p>\n

Zelen\u00fd \u010daj svojou jemne trpkou chu\u0165ou ozvl\u00e1\u0161tni ry\u017eu tak, \u017ee spolu s\u00a0lososom z\u00edska exotick\u00fd n\u00e1dych. Pridajte e\u0161te chrumkav\u00e9 pl\u00e1tky mandl\u00ed a\u00a0neo\u013eutujete!<\/p>\n

Potrebujeme:<\/strong> 4 porcie lososa, olivov\u00fd olej, maslo, 1 limetku, 2 ly\u017eice medu, so\u013e, korenie. Na pr\u00edlohu: asi 200 g ry\u017ee basmati, 1 ly\u017eicu sypan\u00e9ho zelen\u00e9ho \u010daju, 350 ml vody, so\u013e, ope\u010den\u00e9 pl\u00e1tky mandl\u00ed, koriander alebo petr\u017elenov\u00fa v\u0148a\u0165.<\/p>\n

Pr\u00edprava:<\/strong> Rybu omyjeme a\u00a0osu\u0161\u00edme a\u00a0nech\u00e1me bokom. Najsk\u00f4r priprav\u00edme ry\u017eu – nech\u00e1me zovrie\u0165 350 ml vody a\u00a0do nej vsypeme ly\u017eicu zelen\u00e9ho \u010daju. L\u00fahujeme asi 2 – 3 min\u00faty. Ry\u017eu ope\u010dieme nasucho vo vhodnom hrnci, podlejeme ju sceden\u00fdm zelen\u00fdm \u010dajom, posol\u00edme a\u00a0var\u00edme dovtedy, k\u00fdm ry\u017ea nie je m\u00e4kk\u00e1. Medzit\u00fdm porcie ryby osol\u00edme, okoren\u00edme a\u00a0opek\u00e1me z\u00a0ka\u017edej strany na olivovom oleji na panvici. Porcie potierame teplou marin\u00e1dou zo zohriateho masla, trochy limetovej \u0161\u0165avy a medu, ale nepreh\u00e1\u0148ame to, aby ryba nez\u00edskala pr\u00edli\u0161 sladkast\u00fa chu\u0165. Rybu povyber\u00e1me, prelo\u017e\u00edme na taniere a\u00a0prid\u00e1me ry\u017eu, ktor\u00fa e\u0161te posypeme ope\u010den\u00fdmi pl\u00e1tkami mandl\u00ed a\u00a0koriandrovou v\u0148a\u0165ou (komu prek\u00e1\u017ea v\u00fdrazn\u00e1 chu\u0165 koriandra, pokojne m\u00f4\u017ee pou\u017ei\u0165 in\u00e9 bylinky, napr\u00edklad petr\u017elenov\u00fa v\u0148a\u0165, ale aj zelen\u00fa \u010das\u0165 jarnej cibu\u013eky). Pod\u00e1vame tepl\u00e9.<\/p>\n

 <\/p>\n

Povzbudenie z\u00a0k\u00e1vy <\/strong><\/p>\n

M\u00f4\u017eeme ju pod\u00e1va\u0165 v\u00a0\u0161\u00e1lke \u010di na tanieri, serv\u00edrova\u0165 toti\u017e budeme dezert, v\u00a0ktorom nen\u00e1padne vyva\u017euje sladk\u00fa chu\u0165 horkastou, no bude sa dobre vyn\u00edma\u0165 aj s\u00a0m\u00e4som, preto\u017ee aj v\u00a0slan\u00fdch jedl\u00e1ch m\u00f4\u017ee k\u00e1va hra\u0165 v\u00fdznamn\u00fa ved\u013eaj\u0161iu rolu. Najob\u013e\u00fabenej\u0161ia \u201ez\u00e1vislos\u0165\u201c \u013eudstva a\u00a0jedna z\u00a0najobchodovanej\u0161\u00edch komod\u00edt sveta, t\u00e1 tradi\u010dn\u00e1 tekut\u00e1 d\u00e1vka kofe\u00ednu, prid\u00e1 zemitos\u0165 a\u00a0pr\u00edchu\u0165 hlavn\u00e9mu jedlu a\u00a0dezertu. Perfektn\u00fd doplnok dusen\u00fdch mias, rebier alebo marin\u00e1d v\u00a0grilovacej sez\u00f3ne v\u00e1s presved\u010d\u00ed, \u017ee sa to s\u00a0\u0148ou oplat\u00ed sk\u00fasi\u0165. K\u00e1vu dokonca mo\u017eno pou\u017ei\u0165 ako koreninu, sta\u010d\u00ed zmie\u0161a\u0165 trochu mletej k\u00e1vy so so\u013eou a\u00a0\u010dili a\u00a0\u00fadenou mletou \u010dervenou paprikou – a\u00a0m\u00e1te perfektn\u00fd z\u00e1klad na marinovanie m\u00e4sa. V\u00a0receptoch sveta m\u00f4\u017eete objavi\u0165 k\u00e1vov\u00fa usadeninu, tradi\u010dn\u00fa k\u00e1vu, zalievan\u00fa \u010di instantn\u00fa, v\u00a0sladk\u00fdch dezertoch je najbe\u017enej\u0161ie pou\u017eitie k\u00e1vy vo forme tekutiny, svojou silou doslova vzpru\u017e\u00ed ka\u017ed\u00fd dezert, no d\u00e1 sa z\u00a0nej pripravi\u0165 aj zauj\u00edmav\u00e1 k\u00e1vov\u00e1 poleva.<\/p>\n

Milovn\u00edkom \u0161al\u00e1tov vyhovieme ponukou k\u00e1vy vo forme z\u00e1lievky: sta\u010d\u00ed zmie\u0161a\u0165 sherry ocot s\u00a0tro\u0161kou espressa, medom a\u00a0olivov\u00fdm olejom – t\u00e1to kombin\u00e1cia preberie ka\u017ed\u00fd pov\u00e4dnut\u00fd \u0161al\u00e1tov\u00fd list op\u00e4\u0165 k\u00a0\u017eivotu. T\u00ed, \u010do maj\u00fa radi netradi\u010dn\u00e9 maslo, mo\u017eno u\u017e po\u010duli o\u00a0maslovej lah\u00f4dke s\u00a0mletou k\u00e1vou, \u010doko milovn\u00edci ju m\u00f4\u017eu kombinova\u0165 s\u00a0rozpustenou \u010dokol\u00e1dou a\u00a0k\u00e1vov\u00fd lik\u00e9r, to je u\u017e be\u017en\u00e1 klasika. Pridan\u00edm k\u00e1vy do marin\u00e1dy na krevety z\u00edskaj\u00fa tieto plody mora zvl\u00e1\u0161tnu, dymov\u00fa chu\u0165 a\u00a0ke\u010f sa k\u00a0nej pridru\u017e\u00ed \u010dili, \u0161korica, hned\u00fd cukor, cesnak a\u00a0olivov\u00fd olej, chu\u0165ov\u00e9 poh\u00e1riky za\u017eij\u00fa hotov\u00e9 prekvapenie. \u0160\u00e9fkuch\u00e1ri prisahaj\u00fa aj na duet k\u00e1va – huby, preto\u017ee za\u010dlenenie k\u00e1vy do receptov z\u00a0h\u00fab vyzdvihne ich chu\u0165. A\u00a0tradi\u010dn\u00fd dip, zn\u00e1my zo stredomorskej kuchyne ako labneh, by bez nahrubo mletej k\u00e1vy viac nebol t\u00fdm zn\u00e1mym dipom…<\/p>\n

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

V\u00fddatn\u00fd hov\u00e4dz\u00ed hrniec <\/strong><\/p>\n

K\u00e1va a\u00a0hov\u00e4dzie m\u00e4so tvoria v\u00a0tomto recepte ide\u00e1lny p\u00e1r, preto\u017ee varenie s\u00a0k\u00e1vou je dobr\u00fd sp\u00f4sob, ako jedlu doda\u0165 chu\u0165 a\u00a0text\u00faru.<\/p>\n

Potrebujeme:<\/strong> Asi 1 – 1,5 kg hov\u00e4dzieho m\u00e4sa na gul\u00e1\u0161, 2 cibule, 1 str\u00fa\u010dik cesnaku, 2 zelen\u00e9 papriky, olej, hladk\u00fa m\u00faku, 1 dcl such\u00e9ho bieleho v\u00edna, 1 dcl silnej k\u00e1vy, bobkov\u00fd list, vetvi\u010dku tymianu, so\u013e, mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Vo vhodnom hrnci zohrejeme olej a\u00a0osma\u017e\u00edme na \u0148om hov\u00e4dzie m\u00e4so, ktor\u00e9 sme vopred umyli a\u00a0nakr\u00e1jali na pribli\u017ene rovnak\u00e9 kocky. Ke\u010f sa zatiahne, vyberieme ho z\u00a0hrnca a\u00a0udr\u017eujeme tepl\u00e9 bokom. Na oleji opra\u017e\u00edme cibu\u013eu nakr\u00e1jan\u00fa najemno, prid\u00e1me nakr\u00e1jan\u00fd alebo tren\u00fd cesnak, obe papriky, ktor\u00e9 umyjeme a\u00a0nakr\u00e1jame na tenk\u00e9 p\u00e1siky a\u00a0tento z\u00e1klad dus\u00edme asi 10 min\u00fat na miernom ohni. Prid\u00e1me 2 ly\u017eice hladkej m\u00faky, premie\u0161ame a\u00a0nakoniec nalejeme v\u00edno a\u00a0k\u00e1vu. Z\u00e1klad privedieme k\u00a0varu, do hrnca vr\u00e1time m\u00e4so, dochut\u00edme ho so\u013eou, mlet\u00fdm koren\u00edm a\u00a0prid\u00e1me aj dva bobkov\u00e9 listy a\u00a0vetvi\u010dku tymianu. Prikryjeme pokrievkou a\u00a0za ob\u010dasn\u00e9ho mie\u0161ania dus\u00edme na stredne slabom plameni, k\u00fdm m\u00e4so nie je m\u00e4kk\u00e9. V\u00a0pr\u00edpade potreby podlejeme trochou vriacej vody. Ke\u010f je m\u00e4so udusen\u00e9, vyberieme z\u00a0hrnca bobkov\u00e9 listy a\u00a0pod\u00e1vame s\u00a0kned\u013eou, pe\u010divom alebo zemiakovou ka\u0161ou.<\/p>\n

 <\/p>\n

\"\"<\/a>Sladk\u00e9 poku\u0161enie s\u00a0k\u00e1vou a\u00a0amarettom <\/strong><\/p>\n

Potrebujeme:<\/strong> 5 \u010derstv\u00fdch vajec, 500 g mascarpone, 250 ml smotany na \u0161\u013eahanie, 150 g kry\u0161t\u00e1lov\u00e9ho cukru, 1 dcl amaretta, dlh\u00e9 pi\u0161k\u00f3ty, misku silnej k\u00e1vy, kakao.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r oddel\u00edme \u017e\u013atky od bielok. Vaje\u010dn\u00e9 \u017e\u013atka vymie\u0161ame s\u00a0kry\u0161t\u00e1lov\u00fdm cukrom nad parou do penista. V\u00a0\u010fal\u0161ej n\u00e1dobe vy\u0161\u013eah\u00e1me so \u0161tipkou cukru vaje\u010dn\u00e9 bielka na tuh\u00fd sneh. Vy\u0161\u013eah\u00e1me si aj \u0161\u013eaha\u010dku. \u010eal\u0161\u00edm krokom je zmie\u0161anie jednotliv\u00fdch pr\u00edsad: do \u017e\u013atkovej peny prid\u00e1me mascarpone a\u00a0vymie\u0161ame dohladka mix\u00e9rom s\u00a0metli\u010dkami. Prilejeme amaretto. N\u00e1sledne prid\u00e1me i\u00a0\u0161\u013eaha\u010dku a\u00a0nakoniec \u0161pacht\u013eou (u\u017e nie mix\u00e9rom) opatrne vmie\u0161ame i\u00a0sneh z\u00a0bielkov. Priprav\u00edme si vhodn\u00fa n\u00e1dobu, na jej dno ulo\u017e\u00edme pi\u0161k\u00f3ty nam\u00e1\u010dan\u00e9 do k\u00e1vy (alebo ich u\u017e ulo\u017een\u00e9 bohato pokvapk\u00e1me k\u00e1vou). Na pi\u0161k\u00f3ty natrieme zmes kr\u00e9mu a\u00a0posypeme kakaom. Postup e\u0161te raz zopakujeme, dezert odlo\u017e\u00edme na noc do chladni\u010dky a\u00a0pred pod\u00e1van\u00edm e\u0161te \u010derstvo posypeme kakaom.<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate vo febru\u00e1rovom \u010d\u00edsle MIAU (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Dobre sa pij\u00fa z\u00a0poh\u00e1rov \u010di \u00fah\u013eadn\u00fdch \u0161\u00e1lok, ale perfektne sa z\u00a0nich aj var\u00ed alebo pe\u010die. Zabudnite na v\u00edno, to je u\u017e overen\u00e1 klasika, no sk\u00fasili ste podobn\u00e9 \u201e\u010dary\u201c aj s\u00a0pivom, \u010dajom \u010di silnou \u010diernou k\u00e1vou?   To\u013eko sa u\u017e pop\u00edsalo o\u00a0jedl\u00e1ch, \u010do sa hodia k\u00a0pivu! Ale aj pou\u017eitie piva priamo v\u00a0receptoch m\u00e1 svojich fan\u00fa\u0161ikov […]<\/p>\n","protected":false},"author":3,"featured_media":8584,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,9],"tags":[],"class_list":["post-8582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-februar-2021","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8582","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=8582"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8582\/revisions"}],"predecessor-version":[{"id":8589,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8582\/revisions\/8589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8584"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}