{"id":8738,"date":"2021-04-12T23:25:11","date_gmt":"2021-04-12T21:25:11","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8738"},"modified":"2021-04-12T23:25:11","modified_gmt":"2021-04-12T21:25:11","slug":"nakrmte-ich-niekto-prosim","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/nakrmte-ich-niekto-prosim\/","title":{"rendered":"Nak\u0155mte ich niekto, pros\u00edm!"},"content":{"rendered":"

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Typick\u00ed \u201ebinge-watcheri\u201c Netflixu vedia, \u017ee aj tam sa ob\u010das stiera hranica medzi t\u00fdm, \u010do je e\u0161te seri\u00e1l o\u00a0jedle a\u00a0kedy u\u017e sledujeme \u010darovn\u00fd cestopis do kraj\u00edn najchutnej\u0161\u00edch pr\u00edsad, dokument o\u00a0hladn\u00fdch \u013eu\u010foch ru\u0161n\u00e9ho ve\u013ekomesta alebo sa d\u00edvame na psychologick\u00fa sondu do du\u0161e milovn\u00edkov gastron\u00f3mie.<\/em><\/p>\n

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\"\"<\/a>

foto Netflix<\/p><\/div>\n

Slan\u00e1, tu\u010dn\u00e1, kysl\u00e1 a\u00a0hor\u00faca (Salt, Fat, Acid, Heat)<\/strong><\/p>\n

Tak\u00e1 je rel\u00e1cia \u0161\u00e9fkuch\u00e1rky a\u00a0gastro spisovate\u013eky Samin Nosrat nazvan\u00e1 Salt, Fat, Acid, Heat. Cel\u00fd jej \u017eivot je poskladan\u00fd z\u00a0chut\u00ed jed\u00e1l, ktor\u00e9 mala mo\u017enos\u0165 spozn\u00e1va\u0165 v\u010faka cestovaniu po celom svete. A\u00a0nielen cestovala, ale usilovne p\u00e1trala po tom, \u010do vlastne tvor\u00ed z\u00e1klad dobrej kuchyne. \u201eJe jedno, kam sa vyberiem, za dobr\u00fdm jedlom stoja v\u017edy rovnak\u00e9 z\u00e1kladn\u00e9 elementy. So\u013e, tuk, kyslos\u0165 a\u00a0teplota. Nimi m\u00f4\u017eete jedlo pozdvihn\u00fa\u0165, alebo celkom pokazi\u0165…\u201c N\u00e1pad nakr\u00fati\u0165 o\u00a0jedle zauj\u00edmav\u00fd seri\u00e1l vznikol spolu s\u00a0rovnomennou knihou Samin Nosrat, o\u00a0ktorej by sa dali spieva\u0165 cel\u00e9 \u00f3dy (t\u00e1to ve\u013emi uzn\u00e1van\u00e1 \u201ebiblia\u201c o\u00a0varen\u00ed m\u00e1 480 str\u00e1n), len\u017ee ilustr\u00e1cie, tabu\u013eky a\u00a0p\u00edsmenk\u00e1 s\u00fa niekedy m\u00e1lo, ke\u010f chce \u010dlovek sprostredkova\u0165 svetu dokonal\u00fd z\u00e1\u017eitok z\u00a0\u00fatrob v\u0161akovak\u00fdch svetov\u00fdch kuch\u00fd\u0148 (\u0161koda len, \u017ee tie v\u00f4ne sa zatia\u013e cez obrazovky prenies\u0165 nedaj\u00fa). Samin sa v\u00a0netflixovom seri\u00e1li, presne ako v\u00a0knihe, vydala ochutn\u00e1va\u0165 delikatesy naprie\u010d kontinentmi a\u00a0dlh\u0161ie sa zdr\u017eala v\u00a0\u0161tyroch krajin\u00e1ch: Taliansku, Japonsku, Mexiku a\u00a0Kalifornii. Posledn\u00e1 menovan\u00e1 Kalifornia je z\u00e1rove\u0148 jej domovom, \u017eije v\u00a0meste Berkeley, v\u00a0malom byte, kde nie v\u017edy vl\u00e1dne iba poriadok. Ale Samin sa v\u00a0istom obdob\u00ed svojho \u017eivota, ke\u010f ju tr\u00e1pila vlastn\u00e1 psychika, rozhodla uprednostni\u0165 seba pred v\u0161etk\u00fdmi ostatn\u00fdmi \u201enepotrebnos\u0165ami\u201c, ako napr\u00edklad dokonal\u00fd poriadok v\u00a0byte. V\u00a0tom obdob\u00ed dostala z\u00e1rove\u0148 ponuku nap\u00edsa\u0165 svoju sl\u00e1vnu knihu, pravdou v\u0161ak je, \u017ee v\u00a0jej \u00faspech v\u00f4bec neverila.<\/p>\n

Samin sa netaj\u00ed, \u017ee terapie jej pomohli dosiahnu\u0165 uvo\u013enenos\u0165 v\u00a0osobnom \u017eivote, ale i\u00a0pred kamerou. A\u00a0skuto\u010dne! Jej v\u00fdstredn\u00fd, chyt\u013eav\u00fd smiech, dobre namie\u0161an\u00fd s\u00a0tuh\u00fdmi objatiami, ktor\u00fdmi v\u00f4bec ne\u0161etr\u00ed, sa na obrazovke premieta ako uleten\u00fd film, \u010do \u00faplne rozt\u00e1pa srdcia div\u00e1kov doma v\u00a0ob\u00fdva\u010dk\u00e1ch. Jej v\u00fdrazn\u00e1 charizma a zrozumite\u013en\u00e9 rozpr\u00e1vanie o\u00a0jedle d\u00e1vaj\u00fa ka\u017ed\u00e9mu pocit, akoby t\u00fato \u017eenu ve\u013emi dobre poznal. \u201eV mojom \u017eivote nie je ni\u010d ok\u00e1zal\u00e9,\u201c hovor\u00ed. \u201eNie som v\u00fdnimo\u010dne kr\u00e1sna. Ani v\u00fdnimo\u010dne bohat\u00e1.\u201c Poch\u00e1dza zo San Diega, no jej rodi\u010dia pri\u0161li do Ameriky z\u00a0Ir\u00e1nu a\u00a0hoci sa nikdy nemali zle, trpela pocitom outsiderstva. V\u0161etky kamar\u00e1tky mali blon\u010fav\u00e9 vlasy, boli bled\u00e9 ako m\u00faka, len jej \u010dierne ku\u010derav\u00e9 vlasy, hned\u00e9 o\u010disk\u00e1 a\u00a0tmav\u0161ia ple\u0165 svietili naokolo ako maj\u00e1k. Neistotu si so sebou preniesla aj na vysok\u00fa \u0161kolu, kde napokon na\u0161la nev\u00fdslovn\u00e9 pote\u0161enie v\u00a0jedle. Vybavila si neplaten\u00fa st\u00e1\u017e v\u00a0prvotriednej re\u0161taur\u00e1cii, sledovala ruky kuch\u00e1rov, u\u010dila sa a\u00a0cibrila svoju l\u00e1sku k\u00a0vareniu. Dva roky sa u\u010dila m\u00e4siarine od najlep\u0161\u00edch v\u00a0Taliansku, za\u010dala u\u010di\u0165 a\u00a0p\u00edsa\u0165 o\u00a0potravin\u00e1ch pre sanfrancisk\u00e9 noviny a\u00a0sn\u00edvala o\u00a0tom, \u017ee sa raz stane ir\u00e1nskou Marthou Stewart v\u00a0Amerike.<\/p>\n

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\"\"<\/a>Saminin \u0161al\u00e1t so \u0161alotkou, fetou a\u00a0k\u00f4prom<\/strong><\/p>\n

Pripravi\u0165 ho m\u00f4\u017eete aj z\u00a0inej ob\u013e\u00fabenej zeleniny (fazu\u013ea, \u0161parg\u013ea), \u0161al\u00e1ty v\u00a0akejko\u013evek podobe s\u00fa predsa ako predzves\u0165 jari. Ka\u017ed\u00fa zeleninu nakr\u00e1jate na pribli\u017ene rovnak\u00e9 k\u00fasky, nech sa dokonalosti pote\u0161ia i\u00a0va\u0161e o\u010di.<\/p>\n

Potrebujeme:<\/strong> 1 stredne ve\u013ek\u00fa \u0161alotku nakr\u00e1jan\u00fa nadrobno, 1 ly\u017ei\u010dku nastr\u00fahanej citr\u00f3novej k\u00f4ry, 1\/4 \u0161\u00e1lky \u010derstvej citr\u00f3novej \u0161\u0165avy, ly\u017eicu bieleho v\u00ednneho octu, 1\/4 hrn\u010deka olivov\u00e9ho oleja, so\u013e, 2 \u0161\u00e1lky mlad\u00fdch strukov hr\u00e1\u0161ku, zv\u00e4zok re\u010fkoviek nakr\u00e1jan\u00fdch na pl\u00e1tky, uhorky nakr\u00e1jan\u00e9 na rovnak\u00e9 k\u00fasky, 1 srdie\u010dko r\u00edmskeho \u0161al\u00e1tu, takisto nakr\u00e1jan\u00e9, 1\/2 men\u0161ieho \u010dakankov\u00e9ho \u0161al\u00e1tu na k\u00fasky, asi 1 a\u00a01\/2 \u0161\u00e1lky feta syra, 1 a\u00a01\/2 poh\u00e1ra \u010derstv\u00e9ho nakr\u00e1jan\u00e9ho k\u00f4pru, \u010derstvo mlet\u00e9 \u010dierne korenie.<\/p>\n

Pr\u00edprava:<\/strong> Vo ve\u013ekej mise zmie\u0161ame \u0161alotku, citr\u00f3nov\u00fa k\u00f4ru, citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0ocot. Nech\u00e1me 10 min\u00fat odst\u00e1\u0165, potom vmie\u0161ame olivov\u00fd olej. Odlo\u017e\u00edme bokom. Medzit\u00fdm priprav\u00edme mlad\u00fd hr\u00e1\u0161ok: do druhej misky s\u00a0\u013eadovou vodou primie\u0161ame trochu soli a\u00a0nech\u00e1me v\u00a0nej hr\u00e1\u0161kov\u00e9 struky pl\u00e1va\u0165, po chv\u00edli ich sced\u00edme a\u00a0vysu\u0161\u00edme. Nakr\u00e1jame ho na rovnak\u00e9 k\u00fasky a\u00a0prid\u00e1me ho spolu s\u00a0re\u010fkovkou, uhorkami, r\u00edmskym \u0161al\u00e1tom a\u00a0\u010dakankov\u00fdm \u0161al\u00e1tom do misy s\u00a0cibu\u013ekov\u00fdm z\u00e1kladom. Poriadne premie\u0161ame, aby sa chute spojili. Prid\u00e1me fetu a\u00a0k\u00f4por, ochut\u00edme so\u013eou, koren\u00edm a\u00a0op\u00e4\u0165 premie\u0161ame. \u0160al\u00e1t prelo\u017e\u00edme na tanier, na ktorom ho budeme serv\u00edrova\u0165.<\/p>\n

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\"\"<\/a>

foto Sita<\/p><\/div>\n

Nak\u0155mte niekto Phila (Somebody Feed Phil)<\/strong><\/p>\n

Hlavn\u00fdm hrdinom tejto s\u00e9rie je Ameri\u010dan Phil Rosenthal, ktor\u00fd na cest\u00e1ch za jedlom z\u00e1rove\u0148 spozn\u00e1va kult\u00faru, zvyky a\u00a0\u013eud\u00ed ve\u013ek\u00fdch metropol. Mo\u017eno si poviete, \u017ee na koncepte jeho rel\u00e1cie predsa nie je ni\u010d nezvy\u010dajn\u00e9, len\u017ee sp\u00f4sob, ako to rob\u00ed, v\u00e1s prin\u00fati prep\u00edna\u0165 jeden diel za druh\u00fdm. A\u00a0ak si po Lond\u00fdne, Lisabone, Riu \u010di Mexico City vytvor\u00edte z\u00e1vislos\u0165 na jeho \u010darovnej detskej radosti z\u00a0jedla, e\u0161te st\u00e1le ste nevideli dos\u0165… Objatia, roztomil\u00fd \u00fasmev, pochvala v\u0161etk\u00fdm \u0161\u00e9fkuch\u00e1rkam a\u00a0\u0161\u00e9fkuch\u00e1rom, bezprostrednos\u0165, to v\u0161etko s\u00fa ingrediencie, ktor\u00e9 namie\u0161al do receptu \u201e\u00faspechu v\u00a0telev\u00edzii\u201c. Autor ikonick\u00e9ho seri\u00e1lu stanice CBS Everybody Loves Raymond sa nechce hra\u0165 na novodob\u00e9ho Anthonyho Bourdaina (ktor\u00e9ho, mimochodom, pova\u017euje za dokonal\u00e9ho superhrdinu), ale t\u00fa\u017ei vyjadri\u0165 uznanie \u017een\u00e1m a\u00a0mu\u017eom v\u00a0gastronomickom priemysle, skloni\u0165 sa pred ich umen\u00edm a, samozrejme, n\u00e1le\u017eite sa pri tom najes\u0165. Do diania zapojil i\u00a0vlastn\u00fa rodinu: za kamerou stoj\u00ed Philov brat Richard, v\u00a0niektor\u00fdch epiz\u00f3dach sa objavia syn, dc\u00e9ra alebo man\u017eelka Monika a\u00a0na konci ka\u017edej epiz\u00f3dy skypuje Phil so svoj\u00edm otcom Maxom, aby sa spolu zasmiali na starom \u017eidovskom vtipe a\u00a0povedali si v\u0161etko o\u00a0v\u00f4\u0148ach a\u00a0chutiach nav\u0161t\u00edven\u00fdch ve\u013ekomiest.<\/p>\n

Philov hlad po jedle pramen\u00ed v\u00a0jeho t\u00fa\u017ebe po hlb\u0161om porozumen\u00ed a\u00a0prepojen\u00ed s\u00a0in\u00fdmi kult\u00farami a\u00a0s\u00a0ka\u017ed\u00fdm nov\u00fdm mestom sa okruh jeho priate\u013eov a \u201erodiny\u201c roz\u0161iruje. Na Netflixe \u201ebe\u017e\u00ed\u201c u\u017e \u0161tvrt\u00e1 s\u00e9ria jeho cestopisn\u00fdch gastro potuliek a\u00a0ak by ho nepribrzdila pand\u00e9mia, celkom ur\u010dite by sa u\u017e rozpl\u00fdval nad nie\u010d\u00edm chutn\u00fdm v\u00a0Sydney alebo inom austr\u00e1lskom meste, k protino\u017ecom m\u00e1 toti\u017e namieren\u00e9 najbli\u017e\u0161ie. K\u00fdm sa tak v\u0161ak stane, m\u00f4\u017eete ho nasledova\u0165 napr\u00edklad do Ria de Janeiro, kde si d\u00e1 do nosa z\u00a0miestnych n\u00e1pojov a\u00a0zavrt\u00ed bokmi v\u00a0rytme karnevalu. M\u00f4\u017eete s\u00a0n\u00edm letie\u0165 do Singapuru, tam zasa ochutn\u00e1 miestne \u0161peciality a\u00a0nech\u00e1 sa o\u010dari\u0165 \u00fachvatn\u00fdmi stavbami. Alebo sa s\u00a0n\u00edm vydajte na Havaj, do San Francisca, Montrealu, Chicaga, Lond\u00fdna, Marak\u00e9\u0161u alebo vzdialen\u00e9ho Soulu. Nese\u010fte doma, jedzte aspo\u0148 virtu\u00e1lne a spozn\u00e1vajte\u00a0ako Phil. Nov\u00e9 mest\u00e1, nov\u00e9 jedl\u00e1 a\u00a0nov\u00fdch priate\u013eov. \u201eSpozn\u00e1vajte rodiny a\u00a0jedzte s\u00a0nimi. V\u00a0tom je to k\u00fazlo.\u201c<\/p>\n

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\"\"<\/a>Philova ob\u013e\u00faben\u00e1 jarn\u00e1 polievka <\/strong><\/p>\n

Medzi Philove \u201eguilty pleasure food\u201c patria pizza, zmrzlina, hot-dogy, hamburgery, steaky a\u00a0medzi najob\u013e\u00fabenej\u0161ie jedl\u00e1 patria tie talianske. \u201eTam je ka\u017ed\u00e9 s\u00fasto vynikaj\u00face. Kamko\u013evek sa pozriete, bez oh\u013eadu na to, kde v\u00a0krajine sa nach\u00e1dzate, v\u0161ade varia vynikaj\u00faco. A\u00a0v\u0161etci sa obj\u00edmaj\u00fa a\u00a0bozk\u00e1vaj\u00fa, no nie je to n\u00e1dhern\u00e9?\u201c<\/p>\n

Potrebujeme:<\/strong> 2 ly\u017eice olivov\u00e9ho oleja, 800 – 900 g zelenej alebo fialovej \u0161pargle o\u010distenej a\u00a0nakr\u00e1janej na k\u00fasky, zv\u00e4zok jarnej cibu\u013eky nakr\u00e1janej na drobno, cel\u00fa hlavi\u010dku cesnaku nakr\u00e1jan\u00e9ho na drobno, k\u00f4ru z\u00a0jedn\u00e9ho citr\u00f3na, \u0161tipku \u010dili vlo\u010diek, \u0161\u00e1lku \u0161pen\u00e1tov\u00fdch listov, v\u00fdvar, \u0161\u013eaha\u010dkov\u00fa smotanu, 100 g kozieho syra (alebo syra crescenza), korenie a\u00a0so\u013e. Na serv\u00edrovanie pekanov\u00e9 orechy.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0hrnci zohrejeme olivov\u00fd olej, prid\u00e1me \u0161parg\u013eu, cibu\u013eku, citr\u00f3nov\u00fa k\u00f4ru, \u010dili vlo\u010dky a\u00a0cesnak. Ochut\u00edme so\u013eou, koren\u00edm a\u00a0podus\u00edme. Prid\u00e1me v\u00fdvar, len aby sme zaliali zeleninu a\u00a0polievku pomali\u010dky privedieme k\u00a0varu. Podlejeme smotanou, prevar\u00edme, do polievky nadrob\u00edme koz\u00ed syr, odstav\u00edme z\u00a0plame\u0148a a\u00a0nech\u00e1me za st\u00e1leho mie\u0161ania tro\u0161ku vychladn\u00fa\u0165. Polievku prelejeme do mix\u00e9ra, prid\u00e1me umyt\u00e9 \u0161pen\u00e1tov\u00e9 listy a\u00a0vymixujeme na hladk\u00fd kr\u00e9m. Polievku hne\u010f serv\u00edrujeme posypan\u00fa opra\u017een\u00fdmi pekanov\u00fdmi orie\u0161kami a\u00a0s\u00a0mlad\u00fdmi k\u00faskami \u0161pargle.<\/p>\n

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

\"\"<\/a>

foto MasterClass<\/p><\/div>\n

Pr\u00edbeh dvoch kuch\u00fd\u0148 (A Tale of Two Kitchens) <\/strong><\/p>\n

San Francisco. Za oknami je e\u0161te \u010dierna tma, ke\u010f sa vo vn\u00fatri \u00fatuln\u00e9ho priestoru re\u0161taur\u00e1cie Cala rozsvieti jedno svetlo za druh\u00fdm. V\u00a0kuchyni te\u010die voda a\u00a0klopkaj\u00fa riady, cel\u00fa noc vzorne poukladan\u00e9 na k\u00f4pkach. O\u00a0chv\u00ed\u013eu u\u017e na ohni bubloc\u00fa hrnce a\u00a0sy\u010dia panvice, kuch\u00e1rsky t\u00edm zlo\u017een\u00fd z\u00a0Mexi\u010danov, Argent\u00edn\u010danov, Salvador\u010danov \u010di Guatemal\u010danov si pri pr\u00e1ci \u0161teboce v\u00a0r\u00f4znych jazykoch a\u00a0dialektoch. \u201eMexiko je ok\u00faz\u013euj\u00face a\u00a0m\u00e1 dlhoro\u010dn\u00fa gastronomick\u00fa trad\u00edciu, po ktorej Ameri\u010dania t\u00fa\u017eia,\u201c hovor\u00ed majite\u013eka re\u0161taur\u00e1cie Gabriela C\u00e1mara. Medzi zamestnancov prij\u00edma aj \u013eud\u00ed s\u00a0ne\u010distou minulos\u0165ou, so z\u00e1pisom v\u00a0registri trestov, preto\u017ee dosta\u0165 druh\u00fa \u0161ancu je pre mnoh\u00fdch ako vyhra\u0165 v\u00a0lot\u00e9rii. A\u00a0t\u00e1to s\u00fadr\u017enos\u0165 s\u00a0ka\u017ed\u00fdm jedn\u00fdm \u010dlenom \u201eCala rodiny\u201c utv\u00e1ra atmosf\u00e9ru re\u0161taur\u00e1cie.<\/p>\n

To ist\u00e9 sa deje v\u00a0Mexico City, ke\u010f sa \u017eivot v\u00a0meste pr\u00e1ve preb\u00fadza: zamestnanci re\u0161taur\u00e1cie Contramar skladaj\u00fa stoli\u010dky vylo\u017een\u00e9 na stoloch, niekto vytiahne kovov\u00e9 mre\u017ee a\u00a0in\u00fd zasa pr\u00fadom vody z\u00a0hadice vysprchuje chodn\u00edk pln\u00fd roz\u0161liapan\u00fdch nachos. O\u00a0chv\u00ed\u013eu sa leskne i\u00a0podlaha a\u00a0z\u00a0kuchyne sa \u0161\u00edri typick\u00e1 v\u00f4\u0148a \u010derstv\u00fdch r\u00fdb, chobotn\u00edc a krabov, ktor\u00e9 v\u00a0to skor\u00e9 r\u00e1no ktosi vylovil\u00a0 z\u00a0mora. Aj Gabrieline spomienky z\u00a0detstva sa via\u017eu na\u00a0ryb\u00e1r\u010denie, otec i star\u00fd otec nosili domov \u00falovky, z\u00a0ktor\u00fdch sa pripravovala ve\u010dera, zatia\u013e \u010do deti unaven\u00e9 od vody, soli a\u00a0slnka sa nevedeli do\u010dka\u0165, \u010do dobr\u00e9 ich bude \u010daka\u0165 na tanieri. A\u00a0rovnak\u00fd pr\u00edstup, vrel\u00fd, nad\u0161en\u00fd a\u00a0pln\u00fd em\u00f3ci\u00ed, ak\u00fd poznaj\u00fa len Mexi\u010dania, n\u00e1jdete i\u00a0v\u00a0re\u0161taur\u00e1cii Contramar.<\/p>\n

Gabrieline re\u0161taur\u00e1cie Cala a\u00a0Contramar navz\u00e1jom nes\u00fa\u0165a\u017eia. Cala je miestom, kde sa do\u010dk\u00e1te honosnej\u0161\u00edch jed\u00e1l a\u00a0mimoriadne distingvovanej obsluhy, Contramar zasa znesie i\u00a0v\u00fdbuch nesp\u00fatanej spolo\u010dnej radosti, ke\u010f d\u00e1 va\u0161e futbalov\u00e9 mu\u017estvo kr\u00e1sny g\u00f3l. O\u00a0\u010dom teda je Pr\u00edbeh dvoch kuch\u00fd\u0148, ak nie o\u00a0porovn\u00e1van\u00ed a\u00a0s\u00faperen\u00ed? Seri\u00e1l okrem gastron\u00f3mie odha\u013euje i soci\u00e1lne a\u00a0kult\u00farne rozdiely, alkohol, drogy \u010di rasizmus, ktor\u00e9mu Mexi\u010dania neust\u00e1le \u010delia, \u010di u\u017e \u017eij\u00fa vo svojej rodnej krajine, alebo prekro\u010dia hranice Mexika ako imigranti. Gabriela C\u00e1mara, ktor\u00e1 vedie od roku 1998 re\u0161taur\u00e1ciu Contramar v\u00a0Mexico City a\u00a0od roku 2015 sestersk\u00fa re\u0161taur\u00e1ciu Cala v\u00a0San Franciscu, sa v\u00a0dokumente objav\u00ed len na p\u00e1r kr\u00e1tkych chv\u00ed\u013e a\u00a0v\u00e4\u010d\u0161inu priestoru prenech\u00e1va in\u00fdm, neboj\u00e1cne v\u0161ak kr\u00e1\u010da cestou h\u013eadania dokonalej\u0161ej spolo\u010dnosti ako podnikate\u013eka, \u0161\u00e9fkuch\u00e1rka, poradky\u0148a mexick\u00e9ho prezidenta a\u00a0nosite\u013eka starej pravdy, \u017ee jedlo m\u00f4\u017ee ma\u0165 obrovsk\u00fd vplyv na \u013eud\u00ed aj mimo priestoru re\u0161taur\u00e1ci\u00ed…<\/p>\n

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\"\"<\/a>Gabrieline krevety so zelenou ry\u017eou<\/strong><\/p>\n

Toto pod\u013ea Gabriely ve\u013emi \u201e\u0161panielsky serv\u00edrovan\u00e9 jedlo\u201c so \u0161pen\u00e1tom, krevetami a\u00a0\u0161\u0165avou z\u00a0limetky je ide\u00e1lnou ve\u010derou pre jedn\u00e9ho, ale i\u00a0pokrmom, o ktor\u00fd sa dobre del\u00ed s\u00a0pr\u00edjemnou\u00a0 spolo\u010dnos\u0165ou.<\/p>\n

Potrebujeme:<\/strong> 0,95 l vody, 250 g mlad\u00e9ho \u0161pen\u00e1tu, 1\/2 poh\u00e1ra olivov\u00e9ho oleja, 1 ve\u013ek\u00fa bielu cibu\u013eu, 3 str\u00fa\u010diky cesnaku, 2 \u0161\u00e1lky ry\u017ee Arborio, \u010derstv\u00fd koriander, so\u013e, 2 ly\u017eice masla, 12 ve\u013ek\u00fdch kreviet aj so \u0161krupinou, \u0161\u0165avu z\u00a0jednej limetky.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0mix\u00e9ri zmie\u0161ame pripraven\u00fa vodu s\u00a0umyt\u00fdmi l\u00edstkami \u0161pen\u00e1tu a\u00a0so\u013eou. Na v\u00e4\u010d\u0161ej panvici ohrejeme olivov\u00fd olej a\u00a0nieko\u013eko min\u00fat na \u0148om pra\u017e\u00edme nakr\u00e1jan\u00fa cibu\u013eu. Prid\u00e1me cesnak nakr\u00e1jan\u00fd na k\u00fasky a\u00a0e\u0161te chv\u00ed\u013eu popra\u017e\u00edme. Prid\u00e1me ry\u017eu a\u00a0opek\u00e1me ju spolu s\u00a0cibu\u013ekou, k\u00fdm zrnk\u00e1 nie s\u00fa sklovit\u00e9, miestami premie\u0161ame. Podlejeme vodou so \u0161pen\u00e1tom a\u00a0so\u013eou, privedieme k\u00a0varu, st\u00ed\u0161ime plame\u0148, prikryjeme pokrievkou a\u00a0dus\u00edme pribli\u017ene 15 min\u00fat. Medzit\u00fdm v\u00a0inej panvici rozpust\u00edme maslo (d\u00e1me pozor, aby nezhnedlo), prid\u00e1me umyt\u00e9 krevety a\u00a0opek\u00e1me ich z\u00a0ka\u017edej strany cca min\u00fatu. Odlo\u017e\u00edme bokom na tanier a\u00a0prikryjeme, aby ostali v\u00a0teple. Ke\u010f je po 15 min\u00fatach v\u00e4\u010d\u0161ina tekutiny z\u00a0ry\u017ee odparen\u00e1, jej povrch posypeme nakr\u00e1jan\u00fdm koriandrom, nauklad\u00e1me na\u0148 krevety a\u00a0e\u0161te na 5 min\u00fat nech\u00e1me dusi\u0165 na jemnom plameni pod pokrievkou. Ry\u017eu ochutn\u00e1me a\u00a0ke\u010f je tesne pred dovaren\u00edm, panvicu odstav\u00edme a\u00a0nech\u00e1me prikryt\u00fa odpo\u010d\u00edva\u0165 \u010fal\u0161\u00edch 5 min\u00fat. Nakoniec ochut\u00edme \u010derstvou limetkovou \u0161\u0165avou a\u00a0hne\u010f pod\u00e1vame.<\/p>\n

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\"\"<\/a>

foto Netflix<\/p><\/div>\n

Nadiya – k\u00fazeln\u00ed\u010dka v\u00a0kuchyni (Nadiya\u00b4s Time to Eat)<\/strong><\/p>\n

Kde sa len vzalo to o\u010daruj\u00face \u017eie\u0148a so \u0161irok\u00fdm \u00fasmevom a\u00a0neskuto\u010dnou energiou? Nadiya Hussain vyr\u00e1stla v\u00a0anglickom Lutone v\u00a0banglad\u00e9\u0161skej rodine a\u00a0na o\u010diach verejnosti sa po prv\u00fd raz objavila spolu s\u00a0rel\u00e1ciou britskej BBC o najlep\u0161\u00edch pek\u00e1roch roku 2015. No a\u00a0ke\u010f zv\u00ed\u0165azila, svet vare\u0161iek, cukru a\u00a0lahodn\u00fdch kr\u00e9mov jej doslova padol k\u00a0noh\u00e1m. Predviedla sa v\u00a0najlep\u0161\u00edch rel\u00e1ci\u00e1ch o\u00a0pe\u010den\u00ed, stala sa tv\u00e1rou vlastnej telev\u00edznej show, vydala knihu a\u00a0ke\u010f britsk\u00e1 kr\u00e1\u013eovn\u00e1 Al\u017ebeta oslavovala okr\u00fahlych 90 rokov, Nadiya jej upiekla trojposchodov\u00fa tortu v\u00a0zlato-fialov\u00fdch farb\u00e1ch. Na Netflixe dnes n\u00e1jdete dva seri\u00e1ly s\u00a0jej menom: Nadiya Bakes, ktor\u00fd, ako titul napoved\u00e1, sa to\u010d\u00ed hlavne okolo sladk\u00e9ho pe\u010denia a\u00a0ak si pozriete v\u0161etk\u00fdch 8 dielov, ur\u010dite dostanete aj vy chu\u0165 na sladk\u00e9. A\u00a0mo\u017eno v\u00e1s pe\u010denie privedie k dokonal\u00e9mu \u0161\u0165astiu, preto\u017ee to je ten spr\u00e1vny pocit, ktor\u00fd autorka pri v\u00e1\u017een\u00ed ingredienci\u00ed, miesen\u00ed, plnen\u00ed a\u00a0zdoben\u00ed kol\u00e1\u010dov za\u017e\u00edva. Priprav\u00edte si jednoduch\u00e9 dobr\u00f4tky, vhodn\u00e9 na ka\u017edodenn\u00e9 ma\u0161krtenie, ale pusti\u0165 sa m\u00f4\u017eete i\u00a0do sofistikovan\u00fdch a\u00a0luxusn\u00fdch dezertov pre pozvan\u00fdch host\u00ed. V\u00a0Nadiyinej kuchyni, jednoducho, n\u00e1jdete nie\u010do na ka\u017ed\u00fa pr\u00edle\u017eitos\u0165. V\u00a0ka\u017edom diele navy\u0161e predstav\u00ed i\u00a0\u0161peci\u00e1lneho hos\u0165a, rovnako zamilovan\u00e9ho do pe\u010denia ako ona.<\/p>\n

Druh\u00e1 rel\u00e1cia Nadiya\u00b4s Time to Eat je sedemdielna a\u00a0do dne\u0161nej modernej doby sa hod\u00ed ako… pokrievka na hrniec. Mnoh\u00ed toti\u017e m\u00e1vame pocit, \u017ee dlhok\u00e1nske vyv\u00e1ranie n\u00e1s vlastne ober\u00e1 o\u00a0\u010das, ktor\u00fd m\u00f4\u017eeme str\u00e1vi\u0165 s\u00a0rodinou, alebo ho m\u00f4\u017eeme zaplni\u0165 kon\u00ed\u010dkami. Ako teda navari\u0165 \u010do najr\u00fdchlej\u0161ie a\u00a0nezdr\u017eova\u0165 sa? Nadiya bez okolkov prizn\u00e1va, \u017ee pozn\u00e1 r\u00f4zne \u201eskratky\u201c a\u00a0mal\u00e9 \u201epodvody\u201c, ktor\u00e9 n\u00e1m u\u0161etria more \u010dasu, a\u00a0pritom bez v\u00fd\u010ditiek dok\u00e1\u017eeme vyk\u00fazli\u0165 v\u00fdnimo\u010dn\u00e9 jedl\u00e1, \u010do vyzeraj\u00fa a\u00a0chutia skvelo. Ka\u017ed\u00fd diel nesie in\u00fd n\u00e1zov, v\u00a0prvom napr\u00edklad priprav\u00ed vajcia s\u00a0hubami alebo chutn\u00fa tresku, teda v\u0161etko, \u010do je \u201er\u00fdchlo hotov\u00e9\u201c. V\u00a0\u010fal\u0161\u00edch sa nau\u010d\u00edme upiec\u0165 r\u00fdchlovky pre ne\u010dakan\u00fa n\u00e1v\u0161tevu, \u010dosi chutn\u00e9 a\u00a0jednoduch\u00e9 na z\u00e1ver d\u0148a, v\u00a0z\u00e1lohe by sme mali ma\u0165 i\u00a0zop\u00e1r osved\u010den\u00fdch st\u00e1lic – jed\u00e1l, ktor\u00e9 nemusia by\u0165 zlo\u017eit\u00e9 ako napr\u00edklad slan\u00fd franc\u00fazsky toast. A\u00a0ke\u010f\u017ee sa rozbehla jar a\u00a0o chv\u00ed\u013eu je tu leto, hodi\u0165 sa bud\u00fa aj chu\u0165ovky na letn\u00e9 hostiny.<\/p>\n

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\"\"<\/a>Nadiyin \u010du\u010doriedkov\u00fd clafoutis<\/strong><\/p>\n

Recept je in\u0161pirovan\u00fd Franc\u00fazskom a ni\u010d \u013eah\u0161ie a\u00a0ni\u010d r\u00fdchlej\u0161ie u\u017e vo va\u0161ej kuchyni neupe\u010diete! \u201eMilujem dezerty, ktor\u00e9 sa daj\u00fa pripravi\u0165 \u013eahko i\u00a0vopred a\u00a0daj\u00fa sa piec\u0165 a\u017e na posledn\u00fa chv\u00ed\u013eu. Tento clafoutis je najchutnej\u0161\u00ed \u010derstvo upe\u010den\u00fd, ale cesto si m\u00f4\u017eete prichysta\u0165 aj de\u0148 dopredu a\u00a0necha\u0165 ho v\u00a0chlade, k\u00fdm nenad\u00edde spr\u00e1vny \u010das na jeho pou\u017eitie.\u201c<\/p>\n

Potrebujeme: <\/strong>4 stredne ve\u013ek\u00e9 vajcia, 160 g hladkej m\u00faky, 160 g rozpusten\u00e9ho masla, 300 ml plnotu\u010dn\u00e9ho mlieka, 120 g krupicov\u00e9ho cukru, 1 vanilkov\u00fd struk, alebo ly\u017ei\u010dku vanilkovej pasty, 300 g \u010du\u010doriedok, na posypanie ly\u017eicu kry\u0161t\u00e1lov\u00e9ho cukru a\u00a040 g masla na vymastenie n\u00e1doby na pe\u010denie (pek\u00e1\u010d najlep\u0161ie s\u00a0priemerom 25 cm a\u00a0h\u013abkou aspo\u0148 4 cm).<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru predhrejeme na teplotu 200 \u00b0C. V\u0161etky vajcia roz\u0161\u013eah\u00e1me z\u013eahka metli\u010dkou v\u00a0miske, za\u0161\u013eah\u00e1me do nich hladk\u00fa m\u00faku. Vmie\u0161ame vychladnut\u00e9 rozpusten\u00e9 maslo, mlieko a\u00a0nakoniec cukor. Prid\u00e1me i\u00a0semia\u010dka vanilky alebo vanilkov\u00fa pastu. Vn\u00fatro n\u00e1doby vymast\u00edme maslom, na dno pouklad\u00e1me \u010du\u010doriedky a\u00a0na ne vylejeme cesto. Najsk\u00f4r 10 min\u00fat pe\u010dieme na 200 \u00b0C, potom teplotu zn\u00ed\u017eime na 180 \u00b0C a\u00a0pe\u010dieme \u010fal\u0161\u00edch 10 min\u00fat. Skontrolujeme \u0161paj\u013eov\u00fdm testom a\u00a0ak kol\u00e1\u010d nie je upe\u010den\u00fd, ka\u017ed\u00fdch 5 min\u00fat ho znova skontrolujeme. Vyberieme z\u00a0r\u00fary nech\u00e1me asi 10 min\u00fat vychladn\u00fa\u0165 a\u00a0pred pod\u00e1van\u00edm ho e\u0161te posypeme kry\u0161t\u00e1lov\u00fdm cukrom.<\/p>\n

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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 (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Typick\u00ed \u201ebinge-watcheri\u201c Netflixu vedia, \u017ee aj tam sa ob\u010das stiera hranica medzi t\u00fdm, \u010do je e\u0161te seri\u00e1l o\u00a0jedle a\u00a0kedy u\u017e sledujeme \u010darovn\u00fd cestopis do kraj\u00edn najchutnej\u0161\u00edch pr\u00edsad, dokument o\u00a0hladn\u00fdch \u013eu\u010foch ru\u0161n\u00e9ho ve\u013ekomesta alebo sa d\u00edvame na psychologick\u00fa sondu do du\u0161e milovn\u00edkov gastron\u00f3mie.   Slan\u00e1, tu\u010dn\u00e1, kysl\u00e1 a\u00a0hor\u00faca (Salt, Fat, Acid, Heat) Tak\u00e1 je rel\u00e1cia […]<\/p>\n","protected":false},"author":3,"featured_media":8740,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,9],"tags":[],"class_list":["post-8738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-april-2021","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8738","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=8738"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8738\/revisions"}],"predecessor-version":[{"id":8748,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8738\/revisions\/8748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8740"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}