{"id":8899,"date":"2021-06-08T09:55:20","date_gmt":"2021-06-08T07:55:20","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=8899"},"modified":"2021-06-08T09:55:20","modified_gmt":"2021-06-08T07:55:20","slug":"dokonale-ranajky-este-lepsi-dezert","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/dokonale-ranajky-este-lepsi-dezert\/","title":{"rendered":"Dokonal\u00e9 ra\u0148ajky, e\u0161te lep\u0161\u00ed dezert"},"content":{"rendered":"

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Rain Man vedel, \u010do je dobr\u00e9, ke\u010f si v\u00a0re\u0161taur\u00e1cii objedn\u00e1val palacinky. \u201eNa stole mus\u00ed by\u0165 javorov\u00fd sirup e\u0161te sk\u00f4r, ako dones\u00fa palacinky. Lebo ak dones\u00fa sirup a\u017e po palacink\u00e1ch, to by definit\u00edvne mohlo by\u0165 neskoro!\u201c Palacinky sa stali v\u00a0oscarovom filme ve\u013emi siln\u00fdm mot\u00edvom upev\u0148ovania potrhan\u00fdch bratsk\u00fdch vz\u0165ahov, no a\u00a0v\u00a0skuto\u010dnosti maj\u00fa azda rovnako v\u00fdznamn\u00fa, ak nie e\u0161te v\u00e4\u010d\u0161iu \u00falohu…<\/em><\/p>\n

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

Jedli ich dvaja n\u00e1jomn\u00ed vrahovia Jules a\u00a0Vincent v\u00a0majstrovskom diele Quentina Tarantina Pulp Fiction, za jedn\u00fdm stolom si ich objedn\u00e1vala parti\u010dka vo filme bratov Coenovcov The Big Lebowski a\u00a0keby sme vr\u00e1tili \u010das do \u00e9ry \u010diernobieleho filmu, zistili by sme, \u017ee si palacinky zahrali d\u00f4le\u017eit\u00fa \u00falohu napr\u00edklad i\u00a0v hollywoodskej klasike The Kid. Sc\u00e9nka, kde sa spolo\u010dne delia o\u00a0sladk\u00e9 ra\u0148ajky Charlie Chaplin a\u00a0opusten\u00e9 die\u0165a, patr\u00ed k najkraj\u0161\u00edm okamihom dojemn\u00e9ho filmov\u00e9ho pr\u00edbehu. Pre\u010do sa palacink\u00e1m a\u00a0ich pr\u00edbuzn\u00fdm (wafle, lievance, cr\u00eapes) pripisuje a\u017e tak\u00e1 d\u00f4le\u017eitos\u0165, \u017ee sa okolo nich to\u010dia cel\u00e9 filmov\u00e9 sc\u00e9nky, vznikaj\u00fa o\u00a0nich detsk\u00e9 ilustrovan\u00e9 knihy a\u00a0koluj\u00fa \u201ezaru\u010dene pravdiv\u00e9\u201c historick\u00e9 legendy? Nu\u017e, pravda je tak\u00e1, \u017ee ide naozaj o\u00a0jednoduch\u00fd a\u00a0pritom z\u00e1zra\u010dn\u00fd pokrm, ktor\u00fd \u013eud\u00ed pri stole sp\u00e1ja, vyvol\u00e1va spomienky, vracia n\u00e1s do detstva. Palacinky, lievance, vafle – ich sl\u00e1va nikdy nepominie a\u00a0h\u00e1dam nikdy sa n\u00e1m nezunuj\u00fa. Ne\u00fanavne plnia svoju najd\u00f4le\u017eitej\u0161iu rolu – po\u017eehna\u0165 na\u0161e taniere dobr\u00fdm \u00famyslom. A\u00a0ak sa do nich pust\u00edme, m\u00f4\u017eeme si by\u0165 ist\u00ed, \u017ee sme v\u00a0dobrej spolo\u010dnosti.<\/p>\n

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\"\"<\/a>Bezlepkov\u00e9 palacinky s\u00a0jogurtom a\u00a0\u010derstv\u00fdm ovoc\u00edm <\/strong><\/p>\n

Pre\u010do by o\u00a0palacinkov\u00e9 pote\u0161enie mali pr\u00eds\u0165 napr\u00edklad tak\u00ed bezlepk\u00e1\u010di? Recept je jednoduch\u00fd a na doplnenie bezlepkov\u00fdch palaciniek m\u00f4\u017eeme pou\u017ei\u0165 \u010doko\u013evek: jogurt, \u010dokol\u00e1dov\u00fd toping, d\u017eemy r\u00f4zneho druhu, \u0161\u013eaha\u010dku i\u00a0ak\u00e9ko\u013evek ob\u013e\u00faben\u00e9 ovocie.<\/p>\n

Potrebujeme:<\/strong> 4 ly\u017eice kokosov\u00e9ho oleja (alebo rozpusten\u00e9ho kokosov\u00e9ho masla), 4 vaj\u00ed\u010dka, 4 ly\u017eice kokosovej m\u00faky, 2 ly\u017eice medu, 1 \u010cL vanilkov\u00e9ho extraktu, 4 ly\u017eice vla\u017enej (vopred predvarenej) vody, \u0161\u0165avu a\u00a0k\u00f4ru z\u00a0jedn\u00e9ho chemicky neo\u0161etren\u00e9ho citr\u00f3nu, \u0161tipku soli, 1\/2 \u010cL pr\u00e1\u0161ku do pe\u010diva, na serv\u00edrovanie t\u00e9glik bieleho plnotu\u010dn\u00e9ho jogurtu a\u00a0\u010derstv\u00e9 ovocie.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0miske rozmixujeme vaj\u00ed\u010dka s\u00a0vla\u017enou vodou, prid\u00e1me \u0161\u0165avu a\u00a0k\u00f4ru z\u00a0citr\u00f3na, med a\u00a0vanilkov\u00fd extrakt, prid\u00e1me \u0161tipku soli a\u00a0mixujeme do hladka, k\u00fdm cesto nebude \u013eahko nad\u00fdchan\u00e9. Do cesta preosejeme kokosov\u00fa m\u00faku, prid\u00e1me pr\u00e1\u0161ok do pe\u010diva a\u00a0\u010falej \u0161\u013eah\u00e1me. Vmie\u0161ame rozpusten\u00fd kokosov\u00fd olej (maslo) a\u00a0ke\u010f sa v\u0161etky ingrediencie spoja, odlo\u017e\u00edme cesto bokom, aby si odpo\u010dinulo. Na panvici, na strednom plameni rozohrejeme trochu kokosov\u00e9ho oleja. Na ka\u017ed\u00fa palacinku pou\u017eijeme asi 2 polievkov\u00e9 ly\u017eice cesta, rovnomerne ho rozotrieme a\u00a0opek\u00e1me z\u00a0oboch str\u00e1n do zlatista. Serv\u00edrujeme e\u0161te tepl\u00e9 s\u00a0bielym jogurtom (aj ten m\u00f4\u017eeme ochuti\u0165 citr\u00f3novou k\u00f4rou) a\u00a0s\u00a0\u010derstv\u00fdm drobn\u00fdm ovoc\u00edm.<\/p>\n

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Prv\u00e1 pre psa \u010di ma\u010di\u010dku<\/strong><\/p>\n

Tenu\u010dk\u00e9, skoro priesvitn\u00e9 palacinky zo p\u0161eni\u010dnej m\u00faky zn\u00e1me ako \u201ecr\u0207pes\u201c<\/strong>, poch\u00e1dzaj\u00fa zo severnej \u010dasti Franc\u00fazska, ich zrod sa datuje do roku 1903 a\u00a0sp\u00e1ja s\u00a0menom kr\u00e1\u013eovsk\u00e9ho \u0161\u00e9fkuch\u00e1ra Augusteho Escoffiera. V\u00a0tom \u010dase boli tenu\u010dk\u00e9 sladk\u00e9 placky pova\u017eovan\u00e9 za najluxusnej\u0161\u00ed dezert, boli toti\u017e pod\u00e1van\u00e9 s\u00a0om\u00e1\u010dkou Suzette (z rozpusten\u00e9ho masla, skaramelizovan\u00e9ho cukru, \u0161\u0165avy z\u00a0pomaran\u010dov a\u00a0mandar\u00ednok, s\u00a0pr\u00eddavkom lik\u00e9ru). Kulin\u00e1rskou perlou Bret\u00f3nska je zasa palacinka \u201ekrampouezh\u201c zo\u00a0p\u0161eni\u010dnej alebo poh\u00e1nkovej m\u00faky, klasicky zlo\u017eenej do tvaru polmesiaca alebo sto\u010denej do vkusn\u00e9ho \u201ebal\u00ed\u010dka\u201c s\u00a0chutnou plnkou uprostred. Hoci je palacinka pova\u017eovan\u00e1 za klasick\u00e9 jedlo franc\u00fazskej kuchyne, jej vari\u00e1cie sa vyskytuj\u00fa vo v\u0161etk\u00fdch eur\u00f3pskych krajin\u00e1ch: niekde sladk\u00e9, inde i\u00a0slan\u00e9, oby\u010dajn\u00e9, flambovan\u00e9 s\u00a0alkoholom, trhan\u00e9, s\u00a0kr\u00e9mom, ovoc\u00edm aj so zmrzlinou, pra\u017een\u00e9 na panvici, pe\u010den\u00e9 v\u00a0r\u00fare, hrub\u0161ie a\u00a0tuh\u0161ie, ale aj tenk\u00e9 a\u00a0m\u00e4kk\u00e9 ako p\u00e1perie, pod\u00e1van\u00e9 ako hlavn\u00e9 jedlo, pokr\u00e1jan\u00e9 v\u00a0polievkach \u010di zdoben\u00e9 a\u00a0vrstven\u00e9 ako palacinkov\u00e1 torta. V\u0161etko je pr\u00edpustn\u00e9, aj inov\u00e1cie a\u00a0\u0161ialen\u00e9 kombin\u00e1cie, mali by sme v\u0161ak ma\u0165 na pam\u00e4ti prastar\u00fd zvyk: prv\u00e1 palacinka je v\u017edy nepodaren\u00e1 a\u00a0pochuti\u0165 na nej by si mala na\u0161a ma\u010dka alebo nebor\u00e1k pes…<\/em><\/p>\n

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\"\"<\/a>Slan\u00e9 palacinky so \u0161parg\u013eou a\u00a0\u0161unkou <\/strong><\/p>\n

Tento slan\u00fd recept n\u00e1s dobre zas\u00fdti na ra\u0148ajky, ako \u013eah\u0161\u00ed obed aj ako ve\u010dera. Kombin\u00e1cia \u0161pargle s\u00a0vaj\u00ed\u010dkom nie je nezn\u00e1ma, chu\u0165 palaciniek a\u00a0jemnos\u0165 holandskej om\u00e1\u010dky v\u0161ak pozdvihne toto jedlo na nov\u00fa \u00farove\u0148.<\/p>\n

Potrebujeme:<\/strong> Na palacinky: 100 g hladkej m\u00faky, 2 vaj\u00ed\u010dka, 250 ml plnotu\u010dn\u00e9ho mlieka, 50 g rozpusten\u00e9ho masla, \u0161tipku soli. Na holandsk\u00fa om\u00e1\u010dku: 4 \u017e\u013atky, 250 g rozpusten\u00e9ho masla, trochu bieleho v\u00edna, so\u013e, mlet\u00e9 \u010dierne korenie, \u0161\u0165avu z\u00a01\/2 citr\u00f3na. \u010ealej potrebujeme: 8 – 10 pl\u00e1tkov kvalitnej \u0161unky, dva zv\u00e4zky zelenej \u0161pargle.<\/p>\n

Pr\u00edprava:<\/strong> Najsk\u00f4r priprav\u00edme cesto na palacinky. V\u00a0miske ru\u010dn\u00fdm mix\u00e9rom rozmixujeme vaj\u00ed\u010dka, primie\u0161ame hladk\u00fa m\u00faku, prid\u00e1me \u0161tipku soli a\u00a0polovicu mlieka. Vymixujeme a\u00a0nakoniec prid\u00e1me zvy\u0161ok mlieka a\u00a0rozpusten\u00e9 maslo. Red\u0161ie cest\u00ed\u010dko nech\u00e1me odpo\u010d\u00edva\u0165 bokom pribli\u017ene 30 min\u00fat. R\u00faru rozohrejeme na teplotu 180 \u00b0C. \u0160parg\u013eu umyjeme, jej konce o\u010dist\u00edme, zre\u017eeme asi 1 cm z\u00a0d\u013a\u017eky a\u00a0uvar\u00edme ju vo vriacej vode do polom\u00e4kka. Schlad\u00edme v\u00a0hrnci s\u00a0\u013eadovou vodou, kde po\u010dk\u00e1, k\u00fdm ju \u010falej budeme pou\u017e\u00edva\u0165. Na palacinkovej panvici rozpust\u00edme mal\u00fd orie\u0161ok masla a\u00a0postupne priprav\u00edme nieko\u013eko palaciniek: cesta nalejeme len to\u013eko, aby pokrylo dno panvice a\u00a0ke\u010f je jedna strana ope\u010den\u00e1 do zlata, palacinku obr\u00e1time a\u00a0opek\u00e1me z\u00a0druhej strany. Holandsk\u00fa om\u00e1\u010dku priprav\u00edme tak, \u017ee vo vodnom k\u00fapeli \u0161\u013eah\u00e1me v\u00a0miske vaje\u010dn\u00e9 \u017e\u013atky, trochu bieleho v\u00edna, so\u013e, mlet\u00e9 \u010dierne korenie a\u00a0citr\u00f3nov\u00fa \u0161\u0165avu – v\u0161etko \u0161\u013eah\u00e1me nad slab\u00fdm plame\u0148om, aby sa \u017e\u013atky nezrazili. Ke\u010f zmes zhustne na hustej\u0161iu penu, misku stiahneme z\u00a0vodn\u00e9ho k\u00fape\u013ea a\u00a0postupne za\u0161\u013eah\u00e1vame metli\u010dkou rozpusten\u00e9 maslo, k\u00fdm nevznikne hebk\u00e1 kr\u00e9mov\u00e1 om\u00e1\u010dka. Priprav\u00edme si zapekaciu misku, ktor\u00fa jemne vymast\u00edme maslom. Na ka\u017ed\u00fa palacinku polo\u017e\u00edme pl\u00e1tok \u0161unky, na \u0161unku nieko\u013eko pali\u010diek \u0161pargle, zavinieme a\u00a0uklad\u00e1me do misky. Vrch palaciniek pokvapk\u00e1me maslom a\u00a0zapek\u00e1me pribli\u017ene 20 min\u00fat, pred koncom pe\u010denia m\u00f4\u017eeme na chv\u00ed\u013eku zapn\u00fa\u0165 funkciu gril. Pod\u00e1vame hne\u010f, e\u0161te tepl\u00e9 palacinky prelejeme holandskou om\u00e1\u010dkou.<\/p>\n

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Okr\u00fahle symboly slnka<\/strong><\/p>\n

Na\u0161e mal\u00e9 \u00fah\u013eadn\u00e9 lievance pripom\u00ednaj\u00fa tvarom a\u00a0zlo\u017een\u00edm americk\u00e9 palacinky, naz\u00fdvan\u00e9 \u201epancakes\u201c. Tie boli p\u00f4vodne ob\u013e\u00faben\u00fdm symbolom slnka a\u00a0v\u00a0americkej hist\u00f3rii, ako i\u00a0v\u00a0n\u00e1bo\u017eensk\u00fdch ritu\u00e1loch domorod\u00fdch Ameri\u010danov, hrali d\u00f4le\u017eit\u00fa \u00falohu. P\u00f4vodne sa pripravovali z\u00a0kukuri\u010dnej m\u00faky a\u00a0piekli na hor\u00facich kame\u0148och, dnes sa v\u0161ak pripravuj\u00fa z\u00a0hustej\u0161ieho cesta vymie\u0161an\u00e9ho z\u00a0vajec, m\u00faky, mlieka a\u00a0pr\u00e1\u0161ku do pe\u010diva. Do cesta sa neraz prihod\u00ed ovocie (\u010du\u010doriedky, jab\u013a\u010dka \u010di jahody), primie\u0161a sa cmar, k\u00faso\u010dky \u010dokol\u00e1dy a\u00a0pripraven\u00e9 palacinky sa serv\u00edruj\u00fa ulo\u017een\u00e9 na sebe a\u00a0preliate maslom, javorov\u00fdm sirupom, medom, d\u017eemom, ara\u0161idov\u00fdm maslom, \u0161\u013eaha\u010dkou a\u00a0ob\u010das i\u00a0v\u0161etk\u00fdm dohromady.<\/p>\n

Klasick\u00fdm obr\u00e1zkom americk\u00fdch \u201era\u0148ajk\u00e1rn\u00ed\u201c (podniky otvoren\u00e9 skoro r\u00e1no, kde sa preva\u017ene ra\u0148ajkuje, dolieva k\u00e1va a\u00a0d\u017e\u00fas, pokia\u013e si nepoviete dos\u0165 a\u00a0kde sa chod\u00ed, samozrejme, na palacinky!) je cel\u00e1 rodina za jedn\u00fdm stolom, hostiaca sa na v\u0161emo\u017en\u00fdch druhoch pancakes. Nie je ni\u010d zvl\u00e1\u0161tne pohosti\u0165 sa na palacink\u00e1ch s\u00a0volsk\u00fdm okom a\u00a0do chrumkava ope\u010denou slaninkou alebo s\u00a0pra\u017eeni\u010dkou a\u00a0klob\u00e1skami. Ve\u013emi ob\u013e\u00faben\u00e9 s\u00fa takzvan\u00e9 \u201ejohnny cakes\u201c, ope\u010den\u00e9 palacinky z\u00a0kukuri\u010dnej m\u00faky.<\/p>\n

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\"\"<\/a>Veg\u00e1nske matcha lievance bez lepku<\/strong><\/p>\n

Ach, to zlo\u017eenie! A\u00a0t\u00e1 farba! Veg\u00e1nske lievance nie s\u00fa v\u00f4bec zlo\u017eit\u00e9 na pr\u00edpravu, dokonca s\u00fa zdrav\u00e9 a ke\u010f do cesta prid\u00e1te trochu z\u00e1zra\u010dn\u00e9ho matcha pr\u00e1\u0161ku, dielo na tanieri isto iste pote\u0161\u00ed aj va\u0161e o\u010di.<\/p>\n

Potrebujeme:<\/strong> 1 PL semia\u010dok chia, 1\/2 hrn\u010deka ry\u017eovej m\u00faky, 1\/2 hrn\u010deka poh\u00e1nkovej m\u00faky, 2 PL matcha pr\u00e1\u0161ku, 1\/2 \u0161\u00e1lky rastlinn\u00e9ho mlieka (mand\u013eov\u00e9, s\u00f3jov\u00e9…), 3 PL vody, \u0161tipku soli, 1 \u010cL s\u00f3dy bikarb\u00f3ny, 1 \u010cL citr\u00f3novej \u0161\u0165avy, pod\u013ea chuti cukor a\u00a0kokosov\u00fd olej na vypr\u00e1\u017eanie.<\/p>\n

Pr\u00edprava:<\/strong> Chia semia\u010dka premie\u0161ame s\u00a0vodou a\u00a0nech\u00e1me v\u00a0poh\u00e1ri nabra\u0165 na objeme. V\u00a0miske zatia\u013e premie\u0161ame oba druhy m\u00faky, prid\u00e1me \u0161tipku soli, s\u00f3du bikarb\u00f3nu, matcha pr\u00e1\u0161ok a\u00a0cukor. Sypk\u00fa zmes prisypeme do druhej misky, kde sme zmie\u0161ali chia semia\u010dka, rastlinn\u00e9 mlieko a\u00a0citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0priprav\u00edme si tak lievancov\u00e9 cesto. Pod\u013ea jeho hustoty prid\u00e1me bu\u010f viac mlieka, alebo m\u00faky. Panvicu jemne vyma\u017eeme kokosov\u00fdm olejom a\u00a0pripravujeme lievance na stredne ve\u013ekom plameni. Obraciame a\u00a0opek\u00e1me ich z\u00a0oboch str\u00e1n. Tepl\u00e9 lievance m\u00f4\u017eeme pod\u00e1va\u0165 s\u00a0veg\u00e1nskym (k\u013eudne aj ochuten\u00fdm) jogurtom a\u00a0s\u00a0ovoc\u00edm.<\/p>\n

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Aj palacinky maj\u00fa svoj de\u0148<\/strong><\/p>\n

A\u00a0v\u00a0tomto roku ho u\u017e osl\u00e1vili. Svetov\u00fd de\u0148 palaciniek toti\u017e pripad\u00e1 na obdobie medzi 3. febru\u00e1rom a\u00a09. marcom, v\u00a0z\u00e1vislosti od Ve\u013ekej noci, ale prakticky sa prekr\u00fdva s\u00a0tzv. \u201efa\u0161iangov\u00fdm utorkom\u201c, posledn\u00fdm d\u0148om pred kres\u0165ansk\u00fdm p\u00f4stnym obdob\u00edm, za\u010d\u00ednaj\u00facim Popolcovou stredou. Vo svete volaj\u00fa tento sviatok r\u00f4zne, niekde mu hovoria \u201etu\u010dn\u00fd utorok\u201c, inde zasa palacinkov\u00fd de\u0148 alebo karnevalov\u00fd utorok. V\u00a0Spojen\u00fdch \u0161t\u00e1toch a\u00a0vo Franc\u00fazsku sa oslavuje farebn\u00fdmi sprievodmi \u013eud\u00ed, pln\u00fdmi hudby,\u00a0tanca, masiek a\u00a0karnevalov\u00fdch kost\u00fdmov, Brit\u00e1nia sa v\u00a0tento de\u0148 zapodieva s\u00fa\u0165a\u017een\u00edm a\u00a0pretekan\u00edm, samozrejme, ide predov\u0161etk\u00fdm o r\u00fdchlos\u0165, obratnos\u0165 a o\u00a0lievance! V\u00a0mnoh\u00fdch krajin\u00e1ch sa s\u00a0t\u00fdmto d\u0148om sp\u00e1jaj\u00fa sk\u00f4r folkl\u00f3rne zvyky a\u00a0oslavy a\u00a0tradi\u010dn\u00fd karneval v\u00a0Riu vrchol\u00ed pr\u00e1ve v\u00a0tento palacinkov\u00fd de\u0148!<\/p>\n

Predov\u0161etk\u00fdm sa v\u0161ak na \u201epalacinkov\u00fd utorok\u201c priprav\u00ed vo svete ve\u013ek\u00e9 mno\u017estvo palaciniek, preto\u017ee ide o posledn\u00fd de\u0148, kedy mo\u017eno spotrebova\u0165 vajcia i\u00a0maslo e\u0161te pred p\u00f4stnym obdob\u00edm. A\u00a0\u010do s\u00a0nimi, ke\u010f ich vypra\u017e\u00edme to\u013eko, \u017ee ich nie je mo\u017en\u00e9 v\u0161etky zjes\u0165? Obyvate\u013eom meste\u010dka Olney v\u00a0anglickom Buckinghamshire napadlo usporiada\u0165 si preteky, pri\u010dom s\u00fa\u0165a\u017eiaci na sebe maj\u00fa z\u00e1steru a\u00a0pokr\u00fdvku hlavy, no a v\u00a0ruke dr\u017eia panvicu s\u00a0palacinkou. V\u00a0r\u00e1mci trad\u00edcie, ktor\u00e1 vznikla u\u017e v\u00a0roku 1445, mus\u00ed ka\u017ed\u00e1 be\u017eiaca \u017eena obr\u00e1ti\u0165 po\u010das celej d\u013a\u017eky behu palacinku dovedna trikr\u00e1t a\u00a0vyhr\u00e1va t\u00e1, ktor\u00e1 dobehne prv\u00e1 do miestneho kostola, naserv\u00edruje e\u0161te tepl\u00fa palacinku zvon\u00e1rovi, a\u00a0ten ju na opl\u00e1tku pobozk\u00e1. Nu\u017e, proti gustu…<\/p>\n

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\"\"<\/a>\u010cokopalacinky s\u00a0tvarohom a\u00a0hor\u00facim ovoc\u00edm<\/strong><\/p>\n

Kombin\u00e1ciu n\u00e1\u0161ho detstva, palacinky s\u00a0tvarohom, mo\u017eno vy\u0161perkova\u0165 nieko\u013ek\u00fdmi \u201ezlep\u0161ov\u00e1kmi\u201c: bielu m\u00faku nahrad\u00edme \u0161paldovou, tvaroh obohat\u00edme o\u00a0ricottu a\u00a0oby\u010dajn\u00e9 palacinky hne\u010f nadobudn\u00fa kraj\u0161iu farbu a\u00a0chu\u0165, ak do cesta prid\u00e1me kakaov\u00fd pr\u00e1\u0161ok. \u017de je to zbyto\u010dne prekombinovan\u00e9? Pche! Vysk\u00fa\u0161ajte a\u00a0u\u017e nikdy nebudete chcie\u0165 va\u0161e palacinky inak…<\/p>\n

Potrebujeme:<\/strong> 250 g hladkej \u0161paldovej m\u00faky, 2 vaj\u00ed\u010dka, 600 ml mlieka, \u0161tipku soli, 3 ly\u017eice kakaov\u00e9ho pr\u00e1\u0161ku, k\u00faso\u010dek masla, 150 g tvarohu, 150 g ricotty, 2 bal\u00ed\u010dky vanilkov\u00e9ho cukru, 2 ly\u017eice nahrubo posekan\u00fdch vla\u0161sk\u00fdch orechov, \u0161\u0165avu z\u00a0limetky, 200 g \u010derstv\u00fdch mal\u00edn, zv\u00e4zok \u010derstvej m\u00e4ty.<\/p>\n

Pr\u00edprava:<\/strong> Na palacinkov\u00e9 cesto zmie\u0161ame v\u00a0miske najsk\u00f4r such\u00e9 pr\u00edsady – \u0161paldov\u00fa m\u00faku, \u0161tipku soli a\u00a0kakaov\u00fd pr\u00e1\u0161ok. Prid\u00e1me 2 vaj\u00ed\u010dka, prilejeme mlieko a\u00a0prid\u00e1me 1\/2 bal\u00ed\u010dka vanilkov\u00e9ho cukru. Premie\u0161ame metli\u010dkou na vl\u00e1\u010dne a\u00a0red\u0161ie cesto, ak je pr\u00edli\u0161 hust\u00e9, prid\u00e1me e\u0161te po tro\u0161ke mlieka, ak je riedke, prid\u00e1me trochu m\u00faky. Nech\u00e1me bokom odst\u00e1\u0165. Na n\u00e1pl\u0148 vymie\u0161ame tvaroh s\u00a0ricottou, prid\u00e1me jeden vanilkov\u00fd cukor, nahrubo nasekan\u00e9 vla\u0161sk\u00e9 orechy, p\u00e1r kvapiek limetkovej \u0161\u0165avy. Panvicu pomast\u00edme jemne maslom a\u00a0obraciame na nej kakaov\u00e9 palacinky z\u00a0ka\u017edej strany do zlatista. Maliny umyjeme, zohrejeme na inej panvici, zasypeme 1\/2 bal\u00ed\u010dkom vanilkov\u00e9ho cukru a\u00a0chv\u00ed\u013eo\u010dku po\u010dk\u00e1me, k\u00fdm zm\u00e4kn\u00fa a\u00a0jemne pustia \u0161\u0165avu. Palacinky serv\u00edrujeme naplnen\u00e9 tvarohovo-ricottovou plnkou a\u00a0ozdoben\u00e9 hor\u00facimi malinami a\u00a0l\u00edsto\u010dkami \u010derstvej m\u00e4ty.<\/p>\n

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Legenda o\u00a0unavenom rytierovi<\/strong><\/p>\n

Vafle so svojou chrumkavou vrchnou \u201ek\u00f4rkou\u201c a\u00a0medzierkami, perfektne vytvarovan\u00fdmi pre sladk\u00fa n\u00e1pl\u0148 alebo ovocie, sa stali jedlom, ktor\u00e9 stiera hranice medzi chutn\u00fdmi ra\u0148ajkami a\u00a0osvie\u017euj\u00facim dezertom. Ich hist\u00f3ria, podobne ako napr\u00edklad v\u00a0pr\u00edpade pizze, za\u010d\u00edna sa hist\u00f3riou chleba. Predch\u00e1dzali im ploch\u00e9 chlebov\u00e9 placky, ktor\u00e9 kedysi celosvetovo predstavovali ve\u013emi be\u017en\u00fd zdroj ob\u017eivy. Vafle svoj charakteristick\u00fd mrie\u017ekovan\u00fd vzor nadobudli v\u00a0stredovekej Eur\u00f3pe a\u00a0legenda tvrd\u00ed, \u017ee za to mohol nepozorn\u00fd rytier, ktor\u00fd, unaven\u00fd po celodennom boji, vr\u00e1til sa domov k\u00a0\u017eene a\u00a0nepozorne si sadol, e\u0161te navle\u010den\u00fd v\u00a0brnen\u00ed, rovno na \u010derstvo upe\u010den\u00fd kol\u00e1\u010d. A\u00a0mrie\u017eka bola na svete!<\/p>\n

Popularita vafl\u00ed postupne narastala, kov\u00e1\u010di kovali \u0161peci\u00e1lne \u017eelezn\u00e9 formy na ich pr\u00edpravu (spo\u010diatku \u0161lo o \u0165a\u017ek\u00e9 kovov\u00e9 vaf\u013eova\u010de, takzvan\u00e9 \u017eehli\u010dky na vafle, s\u00a0dlh\u00fdmi dreven\u00fdmi r\u00fa\u010dkami, ktor\u00e9 \u017eensk\u00e9 ruky nad oh\u0148om ledva pozdvihli) a\u00a0recepty, z\u00a0ktor\u00fdch ich gazdin\u00e9 piekli, boli ve\u013emi jednoduch\u00e9: m\u00faka, voda, vajcia, bez cukru alebo sladk\u00fdch pr\u00edchut\u00ed, s\u00a0ktor\u00fdmi si dnes vafle sp\u00e1jame. Sv\u00e4tost\u00e1nkami vafl\u00ed sa postupne stalo Holandsko a\u00a0Belgicko, pr\u00e1ve tam sa zrodili vafle na mili\u00f3n sp\u00f4sobov, presne tak, ako ich dnes pozn\u00e1me. Z\u00a0Holandska taktie\u017e poch\u00e1dzal Cornelius Swartwout, inov\u00e1tor modernej\u0161ej verzie vaf\u013eova\u010da, ktor\u00fd si dal svoj vyn\u00e1lez dokonca patentova\u0165 rovno v\u00a0Amerike. Ten de\u0148, 24. august 1869, sa zap\u00edsal do dej\u00edn kulin\u00e1rie v\u00fdrazn\u00fdmi p\u00edsmenami, preto\u017ee sa v\u00a0americk\u00fdch kuchyniach oslavuje ako N\u00e1rodn\u00fd de\u0148 vafl\u00ed. Dnes by p\u00e1n Cornelius pozeral, ako jeho patent pov\u00fd\u0161il: v\u00a0roku 1911 za\u010dala vaf\u013eova\u010de poh\u00e1\u0148a\u0165 elektrina a\u00a0dnes u\u017e vafle patria k be\u017en\u00fdm street foodom v\u00a0mnoh\u00fdch svetov\u00fdch metropol\u00e1ch.<\/p>\n

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

Mrkvov\u00e9 vafle bez m\u00faky<\/strong><\/p>\n

Samozrejme, klasick\u00e9 vafle s\u00fa z\u00e1vislos\u0165, od ktorej sa \u0165a\u017eko od\u00fa\u010da, vyr\u00e1stli sme predsa na k\u00fapaliskov\u00fdch sladk\u00fdch \u201egofri\u201c poliatych lekv\u00e1rom a\u00a0ozdoben\u00fdch \u0161\u013eaha\u010dkou, ktor\u00e1 sa n\u00e1m roztekala po ruk\u00e1ch a\u00a0bolo to d\u00e1vno predt\u00fdm, ne\u017e sme objavili Ameriku. Alebo americk\u00e9 presladen\u00e9 vafle. Sk\u00fasme si teda od sladk\u00e9ho cesta trochu odd\u00fdchnu\u0165 a\u00a0pre zmenu \u010darujme. S\u00a0mrkvou, ovoc\u00edm, orechmi…<\/p>\n

Potrebujeme:<\/strong> 400 g polohrubej m\u00faky, 300 g hrub\u0161ie nastr\u00fahanej mrkvy, 3 vaj\u00ed\u010dka, 4 PL medu, 1 \u010cL mletej \u0161korice, 150 g kokosov\u00e9ho (alebo oby\u010dajn\u00e9ho) rozpusten\u00e9ho masla, 200 ml mlieka, 1 pr\u00e1\u0161ok do pe\u010diva, vanilkov\u00fd extrakt, 100 g vla\u0161sk\u00fdch orechov nasekan\u00fdch najemno. Na ozdobu: \u010derstv\u00e9 ovocie, jogurt, \u0161koricu, javorov\u00fd sirup, orechy r\u00f4zneho druhu, zmrzlinu, ara\u0161idov\u00e9 maslo, \u010dokol\u00e1dov\u00fd toping, \u0161\u013eaha\u010dku.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0mise vy\u0161\u013eah\u00e1me vaj\u00ed\u010dka do peny, prid\u00e1me med, rozpusten\u00e9 maslo, \u0161koricu, mlieko,\u00a0vanilkov\u00fd extrakt a\u00a0poriadne pre\u0161\u013eah\u00e1me. V\u00a0inej n\u00e1dobe zmie\u0161ame sypk\u00e9 ingrediencie: m\u00faku s\u00a0pr\u00e1\u0161kom do pe\u010diva, a\u00a0t\u00fa prid\u00e1me k\u00a0tekutej zmesi. Premie\u0161ame. Mrkvu umyjeme, o\u0161\u00fapeme a\u00a0nastr\u00fahame na hrub\u0161om str\u00fahadle a\u00a0prid\u00e1me ju do cesta rovnako ako najemno nasekan\u00e9 vla\u0161sk\u00e9 orechy. Vafle pripravujeme v\u00a0dom\u00e1com vaf\u013eova\u010di, ako sme be\u017ene zvyknut\u00ed (ak nem\u00e1me vaf\u013eova\u010d, pokojne pou\u017eijeme panvicu, potret\u00fa tro\u0161kou tuku a\u00a0na nej tvarujeme lievance). Pred serv\u00edrovan\u00edm ozdob\u00edme vafle ovoc\u00edm, ara\u0161idov\u00fdm maslom, javorov\u00fdm sirupom, zmrzlinou a\u00a0\u010fal\u0161\u00edmi pripraven\u00fdmi pochutinami pod\u013ea preferenci\u00ed…<\/p>\n

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 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

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

 <\/p>\n

\u010cl\u00e1nok si pre\u010d\u00edtate v j\u00fanovom \u010d\u00edsle MIAU (2021)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Rain Man vedel, \u010do je dobr\u00e9, ke\u010f si v\u00a0re\u0161taur\u00e1cii objedn\u00e1val palacinky. \u201eNa stole mus\u00ed by\u0165 javorov\u00fd sirup e\u0161te sk\u00f4r, ako dones\u00fa palacinky. Lebo ak dones\u00fa sirup a\u017e po palacink\u00e1ch, to by definit\u00edvne mohlo by\u0165 neskoro!\u201c Palacinky sa stali v\u00a0oscarovom filme ve\u013emi siln\u00fdm mot\u00edvom upev\u0148ovania potrhan\u00fdch bratsk\u00fdch vz\u0165ahov, no a\u00a0v\u00a0skuto\u010dnosti maj\u00fa azda rovnako v\u00fdznamn\u00fa, ak […]<\/p>\n","protected":false},"author":3,"featured_media":8900,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96,9],"tags":[],"class_list":["post-8899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jun-2021","category-menu"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8899","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=8899"}],"version-history":[{"count":2,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8899\/revisions"}],"predecessor-version":[{"id":8905,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/8899\/revisions\/8905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/8900"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=8899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=8899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=8899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}