tag:blogger.com,1999:blog-49167922586216716212024-03-18T05:54:56.825+00:00.. chute a vône mojej kuchyne...adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.comBlogger521125tag:blogger.com,1999:blog-4916792258621671621.post-79300496413259392172024-02-09T21:56:00.000+00:002024-02-09T21:56:32.179+00:00Citrónovo - maková bábovka<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbeChdvOfA4HecrV2aYdXB43htqEXHPvbLhmloorUWHSnQCSxbMw6M68FHvj8zO_LbrrXigCvKB_v1XT6FAVjep2YXOYS0s1p41P8CnDcsoycCRpjVRoowp2FtlNisRPS7G1p79KXli1w8XcMpJLxEo0m4swcUGQmbKBJp94RRljD9AR-5YtEq6HovMQA/s4096/4%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbeChdvOfA4HecrV2aYdXB43htqEXHPvbLhmloorUWHSnQCSxbMw6M68FHvj8zO_LbrrXigCvKB_v1XT6FAVjep2YXOYS0s1p41P8CnDcsoycCRpjVRoowp2FtlNisRPS7G1p79KXli1w8XcMpJLxEo0m4swcUGQmbKBJp94RRljD9AR-5YtEq6HovMQA/w426-h640/4%20.jpg" width="426" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6T5piqUkUhgASSh5CJE1ee9RhlDavnOvQOMseR4dyYVpb5l4YaFP1qoeIhE_IE-lpxIhfg3I6nWF3Zhf8BrcViLMz3hf18rD5DnPm-8g3hBjjF_EZWH-t7Eu0CuvgOUyZHWsAKuTjDaHvMDSA2aLc1n37bq3dse31QpvngHA2e49xTS7itVn7O33YOTp5/s4096/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6T5piqUkUhgASSh5CJE1ee9RhlDavnOvQOMseR4dyYVpb5l4YaFP1qoeIhE_IE-lpxIhfg3I6nWF3Zhf8BrcViLMz3hf18rD5DnPm-8g3hBjjF_EZWH-t7Eu0CuvgOUyZHWsAKuTjDaHvMDSA2aLc1n37bq3dse31QpvngHA2e49xTS7itVn7O33YOTp5/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UTn7Npma5vbw0yYlSjrwLZyqlOy1m-5rKLBT3aTj_lmkI3xGOu5E1ofJ1S0KfFFAjXVP5A12Ydy3WjEMm2PFjObrzJXex_WRCFAymEVZwycT9zysYN4L_de2II0d6TTPS4KWR8b62eg4wsmt2fKyPaRKevCNtShJFYUqud1x4hdbt_L4rVKyaCZXTAoN/s4096/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_UTn7Npma5vbw0yYlSjrwLZyqlOy1m-5rKLBT3aTj_lmkI3xGOu5E1ofJ1S0KfFFAjXVP5A12Ydy3WjEMm2PFjObrzJXex_WRCFAymEVZwycT9zysYN4L_de2II0d6TTPS4KWR8b62eg4wsmt2fKyPaRKevCNtShJFYUqud1x4hdbt_L4rVKyaCZXTAoN/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFhzkpicFXlsZW9y84_D3Wtv1eemCB7sMqqJjIZeq2XOY_GaxRbu0XupEq0g_1T3ZYp1g1xdLTWrQuMZ289h3PbUUTJ_PjDHkNOBpRwOFBkqgrDtA5zD9744eN_JywmlFE6775HeWajpwwAqqkXqtcGZgHGAvzSf1ox9U-73rJ893x2O0WhgYVU-vY2B3/s4096/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFhzkpicFXlsZW9y84_D3Wtv1eemCB7sMqqJjIZeq2XOY_GaxRbu0XupEq0g_1T3ZYp1g1xdLTWrQuMZ289h3PbUUTJ_PjDHkNOBpRwOFBkqgrDtA5zD9744eN_JywmlFE6775HeWajpwwAqqkXqtcGZgHGAvzSf1ox9U-73rJ893x2O0WhgYVU-vY2B3/w426-h640/5.jpg" width="426" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55WgegSXZMbIeEb2gaEqtPq7gzttvpvai9B4IgWwIznsxJ9doAa604yIyG5s8c6nBrQTefqq0dokcFt0Z2JUO5_q7mOTqq66-Pq8kOElVZdF5NNYPfQ-8R1FG7shVUQ5acINdRfU4QIRlsO_ArFDNqoeqNJBqgY1YbAhO277JQ-qsZlUEjB4RCq4Fh-km/s4096/4%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj55WgegSXZMbIeEb2gaEqtPq7gzttvpvai9B4IgWwIznsxJ9doAa604yIyG5s8c6nBrQTefqq0dokcFt0Z2JUO5_q7mOTqq66-Pq8kOElVZdF5NNYPfQ-8R1FG7shVUQ5acINdRfU4QIRlsO_ArFDNqoeqNJBqgY1YbAhO277JQ-qsZlUEjB4RCq4Fh-km/w426-h640/4%20.jpg" width="426" /></a></div><br /><div><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Nikdy som nebola velkou milovnickou baboviek, ale tuto som si zamilovala. Prvykrat som ju jedla na navsteve u mojej mladsej dcerky. Ked ma ponukla touto babovkou, pocitila som akesi pohladenie duse,ze je taka sikovna mlada gazdinka. Vzdy ma potesi, ked moje dcery navaria alebo napecu nieco chutne. Babovka sa dcere vydarila absolutne fantasticky. Bola som velmi milo prekvapena chutou. Babovka bola nadychana, jema a prijemna kyselkava chut v spojeni s chrumkavym makom pod zubami bolo to, co ma velmi oslovilo. Netrvalo dlho a vyskusala som ju aj ja. Odvtedy ju peciem velmi casto, kedze jej priprava je velmi nenarocna. Staci v jednej mise zmiesat vsetky ingrediencie, vyliat do babovkovej formy a upiect. Zatial kazdemu, kto ju ochutnal velmi chutila. Verim, ze ak ju vyskusate aj vy, nebudete sklamani a pochutnate si.</span></div><p style="text-align: justify;">Majte pekny den. </p><p>A laskou Vasa Ada</p><span><a name='more'></a></span><p><b>Ingrediencie:</b></p><p>2 hrnceky polohrubej muky</p><p>1 hrncek krystaloveho cukru</p><p>1/4 hrnceka nemleteho maku</p><p>1 hrncek mlieka</p><p>1 hrncek oleja</p><p>2 vajcia</p><p>1 vanilkovy cukor</p><p>1 a 1/2 prasku do peciva</p><div style="text-align: left;">kora a stava z 1 citrona</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Poleva: </div><div style="text-align: left;">1/2 hrnceka praskoveho cukru</div><div style="text-align: left;">1/2 citrona stava</div><div style="text-align: left;">Cukor preosejeme a vymiesame s citronovou stavou. Citronovu stavu pridavame postupne. Poleva nema byt velmi riedka ani velmi husta. Ak je husta, pridame viacej stavy.</div><p><br /></p><div style="text-align: left;"><b>Postup:</b></div><div style="text-align: left;">Do misy preosejeme muku a pridame vsetky sypke suroviny. Potom pridame tekute suroviny a vsetko spolu vymiesame mixerom. Iba kratko, kym sa vsetky suroviny spoja. Vylejeme do pripravenej babovkovej formy, ktoru sme vytreli olejom a vysypali mukou. Pecieme vo vored vyhriatej rure pri teplote 165 stupnov C asi 45 - 50 minut. Kontrola spajlou. Babovku nechame postat 5 minut vo forme a potom vyklopime z formy. Mozeme nozom jemne oddelit vrch babovky od formy a este teplu polejeme citronovou polevou.</div><div style="text-align: left;">Dobru chut !</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVgwJBJRe_k1zGImHCrLBpzIaEJ3U8SzA42XVidvYgoQpMTTbudbi2t5n_hLZjS1Wj-fTGGktvK_HHTD9MJnnP30TlpQeeYc2oQHI1krMWoTbP77lPco26UXTMhL3hTIzYnqRd6UumFu4F9fq-VVNmpGpPfUtLftx8g6FrNS5YQvzuOvxJd6Pv3NOEE8l/s4096/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVgwJBJRe_k1zGImHCrLBpzIaEJ3U8SzA42XVidvYgoQpMTTbudbi2t5n_hLZjS1Wj-fTGGktvK_HHTD9MJnnP30TlpQeeYc2oQHI1krMWoTbP77lPco26UXTMhL3hTIzYnqRd6UumFu4F9fq-VVNmpGpPfUtLftx8g6FrNS5YQvzuOvxJd6Pv3NOEE8l/w426-h640/5.jpg" width="426" /></a></div><br /><div style="text-align: left;"><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com1tag:blogger.com,1999:blog-4916792258621671621.post-81737724848481252232024-02-08T22:04:00.001+00:002024-02-08T23:09:04.129+00:00Kokosovo-čučoriedková torta<p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCsVIlEj73uniSak7MF5mbwIBHX8O0XWxXFxbr0bMAo7f35gS1GA6M51CaDwtGwY1jswEkJeT7sH0YiTyBGMICZ5KdQJQOQmBs31Vsx1vymQWyFljskMk1gVVK84rNecVaPLT0q5mo7rqrDig5Nd9yiFOzcDz6V2ypHFRd846zW529a_HF9ikEXShO-No/s4096/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCsVIlEj73uniSak7MF5mbwIBHX8O0XWxXFxbr0bMAo7f35gS1GA6M51CaDwtGwY1jswEkJeT7sH0YiTyBGMICZ5KdQJQOQmBs31Vsx1vymQWyFljskMk1gVVK84rNecVaPLT0q5mo7rqrDig5Nd9yiFOzcDz6V2ypHFRd846zW529a_HF9ikEXShO-No/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2VtwyEvc3VraDTf1tshhyphenhyphenbMfkYaJ2VLbQNDmNEsU2ek1FF9yBbYEzXztmR4TTfMkFoLejmTS-1Zy8o6WFLd1EQWXzmS_ba9gkbxmJdS5OOQtxsUMCKoBjATYx20zfu4U81J9hk15jr-IqPaujvFMMSxgLQ2TcjIJQiQ5EM3JblCZscho05JyzS-kaL-n/s4096/3a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2VtwyEvc3VraDTf1tshhyphenhyphenbMfkYaJ2VLbQNDmNEsU2ek1FF9yBbYEzXztmR4TTfMkFoLejmTS-1Zy8o6WFLd1EQWXzmS_ba9gkbxmJdS5OOQtxsUMCKoBjATYx20zfu4U81J9hk15jr-IqPaujvFMMSxgLQ2TcjIJQiQ5EM3JblCZscho05JyzS-kaL-n/w426-h640/3a.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhi48OH3XaBukvkSyE3oK27VAKRwc3oy44MwiJ4jCHxcYHN06T3Nh30VLvmB8Cf0E0CdkEUj5wQbXpUTQC9NhuFmbv90-l9NGdUuZVkkaYsrqleMaHlBZQutEkNFCeF6RhMMcsTYTWWWKCOMfDXaxJ569ZJuPlui2w6PkN2BD72wnOjTbtc0NbJh1RoPfk/s4096/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhi48OH3XaBukvkSyE3oK27VAKRwc3oy44MwiJ4jCHxcYHN06T3Nh30VLvmB8Cf0E0CdkEUj5wQbXpUTQC9NhuFmbv90-l9NGdUuZVkkaYsrqleMaHlBZQutEkNFCeF6RhMMcsTYTWWWKCOMfDXaxJ569ZJuPlui2w6PkN2BD72wnOjTbtc0NbJh1RoPfk/w426-h640/7.jpg" width="426" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"> Po dlhom case vam prinasam jeden skvely recept na Kokosovo-cucoriedkovu tortu. Moja tradicna piskota na korpus, vyrazna kokosova chut, cucoriedkove zele a kyselkava chut vanilkovo citronovej casti tejto torty su chute, ktore podla mojho nazoru velmi pasuju k sebe. Torta je zavrsena tenuckou vrstvou ganache z bielej cokolady a je zarukou, ze pri krajani sa poleva nebude lamat. Som nadsena z tejto chutovej kombinacie, struktury, konzistencie torty. Skutocne by bolo hriechom nepodelit sa s vami o tuto dobrotu. Stale vela peciem a varim, ale akosi casu bolo pomenej. Nastupila som novu etapu mojho zivota a vela veci sa zmenilo. Pozitivne vnimam to, ze hadam teraz uz bude viacej casu venovat sa mojmu blogu. Dlha pauza sa odzrkadluje aj na fotkach, tak prosim o strpenie, budem na sebe pracovat a snad sa coskoro do toho opat dostanem :). Neviem, ci este sem niekto nazrie, ci mi este ostali nejaki fanusikovia, ale odlozim si sem tento recept pre buducnost. </div><div class="separator" style="clear: both; text-align: justify;">Majte pekny den.</div><div class="separator" style="clear: both; text-align: justify;">S laskou vasa Ada</div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: justify;"><b>Ingrediencie:</b></div><div class="separator" style="clear: both; text-align: justify;">rozpis je na tortovu formu 20-22 cm</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Korpus:</div><div class="separator" style="clear: both; text-align: justify;">2 vajcia </div><div class="separator" style="clear: both; text-align: justify;">80 g krystaloveho cukru</div><div class="separator" style="clear: both; text-align: justify;">80 g polohrubej muky</div><div class="separator" style="clear: both; text-align: justify;">30 g kokosu (struhany)</div><div class="separator" style="clear: both; text-align: justify;">2 PL vody</div><div class="separator" style="clear: both; text-align: justify;">2 PL oleja</div><div class="separator" style="clear: both; text-align: justify;">1/4 KL prasku do peciva </div><div class="separator" style="clear: both; text-align: justify;">stipka soli</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Kokosova vrstva:</div><div class="separator" style="clear: both; text-align: justify;">125 g mascarpone</div><div class="separator" style="clear: both; text-align: justify;">250 ml slahackovej smotany</div><div class="separator" style="clear: both; text-align: justify;">50 g kokosu (struhany, poprazeny na suchej panvici)</div><div class="separator" style="clear: both; text-align: justify;">2 PL praskoveho cukru</div><div class="separator" style="clear: both; text-align: justify;">1 vanilkovy cukor ( prip vanilkovy extrakt)</div><div class="separator" style="clear: both; text-align: justify;">2 ks platkovej zelatiny</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Cucoriedkove zele:</div><div class="separator" style="clear: both; text-align: justify;">150 g cucoriedok ( mozu byt aj mrazene) </div><div class="separator" style="clear: both; text-align: justify;">stava z 1/2 citrona</div><div class="separator" style="clear: both; text-align: justify;">2 PL krystalovaho cukru</div><div class="separator" style="clear: both; text-align: justify;">3 ks platkovej zelatiny</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Citronovo-vanilkova vrstva:</div><div class="separator" style="clear: both; text-align: justify;">125 g mascarpone</div><div class="separator" style="clear: both; text-align: justify;">250 ml slahackovej smotany</div><div class="separator" style="clear: both; text-align: justify;">1 vanilkovy cukor</div><div class="separator" style="clear: both; text-align: justify;">1 kl vanilkoveho extraktu</div><div class="separator" style="clear: both; text-align: justify;">2 PL praskoveho cukru </div><div class="separator" style="clear: both; text-align: justify;">citronova stava a postruhana kora z 1/2 citronu</div><div class="separator" style="clear: both; text-align: justify;">3 ks platkovej zelatiny</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ganache -poleva z bielej cokolady</div><div class="separator" style="clear: both; text-align: justify;">70 g bielej cokolady</div><div class="separator" style="clear: both; text-align: justify;">70 ml slahackovej smotany</div><div class="separator" style="clear: both; text-align: justify;">1ks platkovej zelatiny</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Okrem toho:</div><div class="separator" style="clear: both; text-align: justify;">asi 2 PL lyzice tmaveho ( cerveneho) dzemu</div><div class="separator" style="clear: both; text-align: justify;">asi 2 PL struhaneho kokosu</div><div class="separator" style="clear: both; text-align: justify;">na ozdobu cucoriedky</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Postup:</b></div><div class="separator" style="clear: both; text-align: justify;">Upecieme korpus. Bielka naslahame so stipkou soli. Ked zacnu bielka beliet na dvakrat pridame cukor. Dobre vyslahame na tuhu penu. Znizime otacky mixera a zaslahame zltka. Pridame vodu, olej, preslahame. Nakoniec uz iba rucne zamiesame preosiatu muku s praskom do peciva a struhany kokos. </div><div class="separator" style="clear: both; text-align: justify;">Cesto vylejeme do tortovej formy, ktorej dno sme vylozili papierom na pecenie. Boky formy nemastime. Pecieme vo vyhriatej rure pri teplote 180 stupnov cca 20- 25 minut. Kontrola spajlou.</div><div class="separator" style="clear: both; text-align: justify;">Vyberieme z rury a nechame postat vo forme asi 5 minut, potom ostrym nozom oddelime od formy a prelozime korpus na mriezku a nechame poriadne vychladit. Korpus si mozeme upiect aj den vopred. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Kokosova vrstva: </b></div><div class="separator" style="clear: both; text-align: justify;">Na suchej panvici oprazime kokos. Pozor lebo ma tendenciu rychlo prihoriet. Stale miesame a zmiernime teplotu sporaka. Nechame ochladit. Oprazeny kokos ma intenzivnejsiu chut. Mozeme si pripravit aj vopred pred pecenim. </div><div class="separator" style="clear: both; text-align: justify;">Zelatinu namocime do studenej vody. 125 g mascarpone a 150 ml slahackovej smotany vyslahame. Do 100 ml smotany pridame obe cukre a zahrejme, ale nevarime. Pridame vyzmykanu zelatinu a miesame , az kym sa zelatina nerozpusti. Do ochladenej zelatinovej smotany pridame za lyzicu slahacky s mascarpone, rozmiesame a potom pridame do zvysku slahacky s mascarpone a dobre premiesame, aby sa zelatina spojila s celou masou. Nakoniec rucne primiesame oprazeny kokos. </div><div class="separator" style="clear: both; text-align: justify;">Na servirovaci podnos polozime dva kancelarske papiere resp. dva kusky papiera na pecenie. Papier zabrani tomu, aby sme uspinili servirovaci podnos pri skladani torty. Po ukonceni skladania torty papier jednoduchocho spod torty vytiahneme a tanier ostane cisty. Preto dva kusy ( neprekladame ich , len polozime k sebe). </div><div class="separator" style="clear: both; text-align: justify;"> Vychladeny korpus ( spodny papier na pecenie z neho odstranime ) polozime na servirovaci podnos. Postavime okolo tortoveho korpusu obruc. Ja som pouzila nastavitelnu tortovu obruc s vyskou 18 cm od Orionu. Na korpus nalejeme kokosovu vrstvu, rovnomerne rozotrieme a odlozime do chladnicky zatuhnut. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Cucoriedkove zele:</b></div><div class="separator" style="clear: both; text-align: justify;">Platky zelatiny namocime do studenej vody. Cucoriedky s cukrom povarime. Ked su uz makke stiahneme z ohna. Prepasirujeme cez sitko. Pridame citronovu stavu. Zo zelatiny vymackame vodu a pridame ju do teplej prepasirovanej cucoriedkovej zmesi a dobre miesame, kym sa nerozpusti. Ochladenu cucoriedkovu zmes nalejeme na vychladenu kokosovu vrstvu. Dame do chladnicky stuhnut. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Citronovo-vanilkova vrstva:</b></div><div class="separator" style="clear: both; text-align: justify;">Platky zelatiny namocime do studenej vody. 125g mascarpone a 150 ml slahackovej smotany spolu vyslahame. 100 ml slahackovej smotany s cukrami zahrejeme. Pridame vanilkovy extrakt a vyzmykanu zelatinu. Miesame, kym sa zelatina a cukre neroztopia. Do vychadenej zelatinovej zmesi pridame asi 1 PL vyslahanemho mascarpone so slahackou. Dobre premiesame a zamiesame do zvysnej mascarpone s mascarpone vyslahanej zmesi. Dobre premiesame. Nakoniec pridame citronovu stavu a koru. Navrstvime na cucoriedkovu zmes, rovnomerne rozotrieme a odlozime do chladnicky stuhnut.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Cokoladova ganache - poleva</b></div><div class="separator" style="clear: both; text-align: justify;">Platok zelatiny namocime do studenej vody. Nad parou zahrievame smotanu s nalamanou cokoladou. Stale miesame. Ked je uz smotana dostatocne zohriata a cokolada rozpustena odstavime z tepla a pridame vyzmykanu zelatinu. Dobre premiesame, nech sa vsetky suroviny dobre spoja. Nechame ochladit a nalejeme na vrch torty. Odlozime do chladnicky stuhnut. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Po stuhnuti tortu vyberieme a tenkym nozom oddelime od tortovej obruce. Obruc odstranime. Tortovy korpus potrieme cervenym dzemom a obsypeme struhanym kokosom. Po tomto ukone uz mozeme odstranit papiere spod torty. Tortu lubovolne ozdobime. Ja som pouzila zvysok slahackovej smotany a kokosove bonbony, cerstve cucoriedky. Dobru chut ! </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-5J5Zsa_alPs7ijMk26Lc_xb7TIKFrAMYCJTBwr2tfHuOEi6ro0c9-RmbRpOw6s4IENvYdyxPyPMlr-r1zdUwNpvGDeJcHWRsp0tISFHqZSUW61Zvr2M0PhGWVAF8w-_WNyQooPB7t7mQuFGelwV910nH2yAxAkdw2rK9StgkPEdV8epMX03kANxxZvH/s4095/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4095" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-5J5Zsa_alPs7ijMk26Lc_xb7TIKFrAMYCJTBwr2tfHuOEi6ro0c9-RmbRpOw6s4IENvYdyxPyPMlr-r1zdUwNpvGDeJcHWRsp0tISFHqZSUW61Zvr2M0PhGWVAF8w-_WNyQooPB7t7mQuFGelwV910nH2yAxAkdw2rK9StgkPEdV8epMX03kANxxZvH/w426-h640/8.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm-y87JLwZkqwJ-EANjzCcdRBLUplYcBm3UNJnQe5qcUxbynZPI4abFsAX85Jkw3tdNIRRckXlHeh1QT3ku7zk4SNHHyfKqlRFeR17oKZ15y7wRnARCd6OsS-Z4EwBbvRPv0oLB2GSkcZMjmL2cgIliPTm6BpFCnNOS-DARf0RQzY-mUKKTGhS1_9-k-T/s4096/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggm-y87JLwZkqwJ-EANjzCcdRBLUplYcBm3UNJnQe5qcUxbynZPI4abFsAX85Jkw3tdNIRRckXlHeh1QT3ku7zk4SNHHyfKqlRFeR17oKZ15y7wRnARCd6OsS-Z4EwBbvRPv0oLB2GSkcZMjmL2cgIliPTm6BpFCnNOS-DARf0RQzY-mUKKTGhS1_9-k-T/w426-h640/9.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsdQuRA6S21C-jtV3lTBzc4jGDLqbkVa7g8HvK4ITxV1cULj0EQEWaEaQP3-fZNi9srSBxkTNyU7o1RLyi2PtcoLo4OnYY6995k4JLCbj-mY-nO3ijKbAu77zq9mgA7_KKirKK6jtg7k3FKAPVg_-bOvfO2ns0YYZc2NMWj2bHubhyphenhyphent2gH6Jv07OGikDL/s4096/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsdQuRA6S21C-jtV3lTBzc4jGDLqbkVa7g8HvK4ITxV1cULj0EQEWaEaQP3-fZNi9srSBxkTNyU7o1RLyi2PtcoLo4OnYY6995k4JLCbj-mY-nO3ijKbAu77zq9mgA7_KKirKK6jtg7k3FKAPVg_-bOvfO2ns0YYZc2NMWj2bHubhyphenhyphent2gH6Jv07OGikDL/w426-h640/10.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4095" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFF-2CQMIfhRDDPzBXTgzQV1T94r_AFjw3H6g3jb_IRMymCE7PvmGjVdKY8KzwTRzq0KO1CFNj5sw0gKKJCcTv4CRnl6dNiNah5TbC85w6tHU_3A5yJglPRzCs2c-3NAbLtIleVGk8X6eg7Mt5Y4jdQIaCTc89523ltJbD6NIWxiKx7hAb9vleLLa89__R/w426-h640/12.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt146vx-kcmebAKgg2mXfVaSAijY16TK-aSGJKrDXDHKo_qgQq3HfoigDkg4OHhNSiO7Yf2G3AsEbCf_1s6duwuz_Ow0d5BJVuJA7kZV0RwEvf_9-to1pMPD_s2FkRvXN24pxzBG7O-TNjpusX0AsxhYGu0xV82aBreAhCw91nQBPIT-ynIyT1YOKrWnnD/s4096/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2730" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt146vx-kcmebAKgg2mXfVaSAijY16TK-aSGJKrDXDHKo_qgQq3HfoigDkg4OHhNSiO7Yf2G3AsEbCf_1s6duwuz_Ow0d5BJVuJA7kZV0RwEvf_9-to1pMPD_s2FkRvXN24pxzBG7O-TNjpusX0AsxhYGu0xV82aBreAhCw91nQBPIT-ynIyT1YOKrWnnD/w426-h640/5.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><p></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4tag:blogger.com,1999:blog-4916792258621671621.post-86921960446084618662021-06-25T22:41:00.004+01:002021-06-29T20:22:42.646+01:00Nutelové rožky <h2 style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVxW2rpk39lF1dzMTcVjlXU_5TQJJJWN-nKfYW4lj39DYXRBOjE42WGMTctx4hyu9rq3PRsUOjGWbcLdgTnYKJrt31Z-XZJdFkEUHwXdYFplUhUyQ9qB1XbByWhI63Lp-s0RRlgFht-e/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVxW2rpk39lF1dzMTcVjlXU_5TQJJJWN-nKfYW4lj39DYXRBOjE42WGMTctx4hyu9rq3PRsUOjGWbcLdgTnYKJrt31Z-XZJdFkEUHwXdYFplUhUyQ9qB1XbByWhI63Lp-s0RRlgFht-e/w426-h640/6.jpg" width="426" /></a></h2><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUc0aSEmnHhKts_9Vjc5db1kGQGRM27_XaANdGJV_6Q6l84qGzTvho8Gl3zqctxxaAMtsF9OYjjbtkS3jJmAiq-oOIGXxGYVlHptf29L4lhtlcvZfJpQ_MqaRU9MUN99zKj4vQt9ZqXyE/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUc0aSEmnHhKts_9Vjc5db1kGQGRM27_XaANdGJV_6Q6l84qGzTvho8Gl3zqctxxaAMtsF9OYjjbtkS3jJmAiq-oOIGXxGYVlHptf29L4lhtlcvZfJpQ_MqaRU9MUN99zKj4vQt9ZqXyE/w426-h640/5.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IojfQL4uPXylIO54hIN0xAwr-EIoWmwy187wVM-RKluoMAFTVs5IO-eCkHh1b-Yn0Nm7c_fWckn4CzfxLJmJCMM0QkDqo1Heu9pTMUjq9RQ71nhhIvTl_HxoM0csluACSk_Ob47Dzjft/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IojfQL4uPXylIO54hIN0xAwr-EIoWmwy187wVM-RKluoMAFTVs5IO-eCkHh1b-Yn0Nm7c_fWckn4CzfxLJmJCMM0QkDqo1Heu9pTMUjq9RQ71nhhIvTl_HxoM0csluACSk_Ob47Dzjft/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXs4RPN6WogAToH3ZQySei4EBeFGxhc40HGlSyV3fAl5oC2uq2-HUsZiwvIGjpZ5AbH7orCisebqg3smf1B90euOxL7GSuUwUFUqAoVu6GQnDDWcONAT6qDuY0Wq4C6zFmeCoQHFI5r03/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXs4RPN6WogAToH3ZQySei4EBeFGxhc40HGlSyV3fAl5oC2uq2-HUsZiwvIGjpZ5AbH7orCisebqg3smf1B90euOxL7GSuUwUFUqAoVu6GQnDDWcONAT6qDuY0Wq4C6zFmeCoQHFI5r03/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CIAmh6ki8nQLO4HiSB9JCmlg6xcE8Fl3NtiRpDNPrejJ8nJRZPJE3UDBw7pdLZXV7RMw4iCzz_Bk9m4Z0o7U3o8ErD5OnTmXPgsV0iYPy-twQmMw0GVRy9s8lfvl5DvdY4vXEdFjIVYj/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4CIAmh6ki8nQLO4HiSB9JCmlg6xcE8Fl3NtiRpDNPrejJ8nJRZPJE3UDBw7pdLZXV7RMw4iCzz_Bk9m4Z0o7U3o8ErD5OnTmXPgsV0iYPy-twQmMw0GVRy9s8lfvl5DvdY4vXEdFjIVYj/w426-h640/6.jpg" width="426" /></a></div><br /><p></p><p style="text-align: justify;">Tieto nutelove rozky a la croissant su z kysnuteho cesta. Isteze, prave croissanty sa robia z plundrovaneho cesta, ktore sa pripravuje inym postupom a ma vyrazne maslovu chut, je lahucke, nadychane a krasne listkuje. Tieto rozteky tym, ze sa cesto preklada a potiera maslom, tiez sa pekne listkuju a preto som ich nazvala a la croissant. Ja som este neskusala, ale isto sa daju urobit tieto rozteky aj s inymi naplnami, ( tvaroh, mlete orechy, mak, slivkovy lekvar a pod.) Ak ste este neskusali domacu nutellu podla tohoto <a href="http://adkas-tastyfood.blogspot.com/search?q=nutella">receptu </a> je to skvela prilezitost vyskusat ju. S cestom sa robi velmi dobre, len jeho priprava je trosku narocnejsia na cas ( doba kysnutia ) . Mam rada kysnute cesto a tento recept zaradujem na svoj zoznam oblubenych. </p><span><a name='more'></a></span><div style="text-align: justify;"><b><u>Ingrediencie: </u></b></div><div style="text-align: justify;"><b><u><br /></u></b>400 g hladkej muky<br />150 ml mlieka<br />100 ml bieleho jogurtu ( najlepsie Greek Style )<br />1 vajce<br />10 g drozdia ( pouzila som susene)<br />1 Kl cukru ( do kvasku)</div><div style="text-align: justify;">1 PL cukru do cesta</div><div style="text-align: justify;">1/2 KL soli <br />4 PL oleja</div><div style="text-align: justify;">150 g roztopeneho masla ( na premazanie cesta) </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Na mazanie rozkov</div><div style="text-align: justify;">1 zltko</div><div style="text-align: justify;">1 PL oleja</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Postup: </u></b></div><div style="text-align: justify;"><b><u><br /></u></b></div><div style="text-align: justify;">Najprv si pripravime kvasok. 50 ml mlieka zahrejeme s lyzickou cukru a pridame drozdie. Nechame podkysnut. Zbytok mlieka a jogurt zahrejeme. Pozor, nesmie byt horuce, inak by sme zaparili cesto.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Vykysnuty kvasok pridame do preosiatej, osolenej muky. Pridame cukor, zahriate mlieko s jogurtom, olej a vypracujeme hladke, pruzne cesto, ktore sa nelepi. Cesto nema byt ani riedke ani velmi huste. Ak je potrebne, mozeme pridat este trochu muky. Cesto jemne potrieme olejom a misu prikryjeme utierkou. Nechame podkysnut cca 40 minut. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Nakysnute cesto jemne premiesime a rozdelime ho na 6 rovnakych bochnikov. Nechame ich este asi 15 minut podkysnut. Potom kazdy bochnik rozvalkame na kruh s priemerom cca 20 cm. Potrieme rozpustenym maslom. Potom dalsi bochnik rozvalkame na kruh, polozime na prvy, vrch potrieme maslom a tak pokracujeme, kym neminieme vsetkych 6 bochnikov. Posledny kruh na vrchu uz nemastime. Takto poskladane a namastene cesto odlozime do chladnicky asi na 20 minut, kym stuhne maslo. Potom cesto rozvalkame na hrubku 3 mm a porezeme na 16 trojuholnickov. Na sirsiu stranu trojuholnika ulozime napln ( kraje mozeme jemne zahnut, aby nam nevytekala plnka) a stacame k uzsiemu koncu ( tak ako stacame klasicke rohliky) . </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ulozime na plech vylozeny papierom na pecenie. Rozslahame zltko s olejom. Rozky nechame podkysnut na plechu este asi 20 minut. Potrieme s rozslahanym zltkom a pecieme vo vyhriatej rure pri 200 stupnoch C do zlatista. Dobru chut!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Acg7g9jFmG0TOUOEPnX39L2iWUKL_7daShlMVyalHIed_LSBCVDwztPpkk7_5JFhppvhQWkt0398QtJ4S1spF6auRZ3nQI2k_3DE9NkXGwS3wfFXsf5QfyVDx3YYOBQpRuTxJBpdIaeJ/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Acg7g9jFmG0TOUOEPnX39L2iWUKL_7daShlMVyalHIed_LSBCVDwztPpkk7_5JFhppvhQWkt0398QtJ4S1spF6auRZ3nQI2k_3DE9NkXGwS3wfFXsf5QfyVDx3YYOBQpRuTxJBpdIaeJ/w426-h640/7.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZalgKuRL-zNNsfxkGxouKvivlPW-qM9cPnyWbdWm79-UC5b2I-wRPOCfr29LPez8OrgTjy1WoqLqSTaOaUoPclo2f3we6ztLjcMvpI1_Wb4SVReRHH4bgoU4gcFeRyMRL6D1q9qDW6prO/s2048/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZalgKuRL-zNNsfxkGxouKvivlPW-qM9cPnyWbdWm79-UC5b2I-wRPOCfr29LPez8OrgTjy1WoqLqSTaOaUoPclo2f3we6ztLjcMvpI1_Wb4SVReRHH4bgoU4gcFeRyMRL6D1q9qDW6prO/w426-h640/8.jpg" width="426" /></a></div><br /><div style="text-align: justify;"><br /></div><p style="text-align: justify;"><br /></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com3tag:blogger.com,1999:blog-4916792258621671621.post-51764027678629491162021-02-28T22:06:00.003+00:002022-02-26T05:52:50.943+00:00Mini cheesecake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHsgKQeKntUj39YSoMMfxpxQguiBUTPOMxHznnOQFkNNVW6JzJv-FzQlK4bthCjiiIWGSxONW3xam3laZRlDeRQRFkPHN5hZJz3J4wTAxfGdE4DHJSCH67XuRvX6Tfe3NEzV4DlMKyBIx/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHsgKQeKntUj39YSoMMfxpxQguiBUTPOMxHznnOQFkNNVW6JzJv-FzQlK4bthCjiiIWGSxONW3xam3laZRlDeRQRFkPHN5hZJz3J4wTAxfGdE4DHJSCH67XuRvX6Tfe3NEzV4DlMKyBIx/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1WeXB92evTP5_P3xmKPfdrByDlNuRUB5qSLy3jZrfG9TAA3juYQstLkMMHlPIQqXsKzzI0N99E6mA-jY25uwD2Dy0BkyNMR0rBkY634MF3ZW-PHIj3BwoMlU7paeukMAWxiUN3IU4qZH/s2048/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1WeXB92evTP5_P3xmKPfdrByDlNuRUB5qSLy3jZrfG9TAA3juYQstLkMMHlPIQqXsKzzI0N99E6mA-jY25uwD2Dy0BkyNMR0rBkY634MF3ZW-PHIj3BwoMlU7paeukMAWxiUN3IU4qZH/w426-h640/12.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEb7-z6X3SkFIklp7rWkyVn6yLgXMV7bL_X3BmiTYWOvGr9u_fMJg1OZi_LhZ_07JtvOH15xpe71hrBQzH3f8HZd00xeQmaDaAdKPVJAlwvlSRqEB04VWwx0FrUqvQtE1aTged-bSqxUIL/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEb7-z6X3SkFIklp7rWkyVn6yLgXMV7bL_X3BmiTYWOvGr9u_fMJg1OZi_LhZ_07JtvOH15xpe71hrBQzH3f8HZd00xeQmaDaAdKPVJAlwvlSRqEB04VWwx0FrUqvQtE1aTged-bSqxUIL/w426-h640/9.jpg" width="426" /></a></div><br /><p style="text-align: left;"><span style="text-align: justify;">Chutnucke, milucke, peknucke . Konecne po dlhsom case mozem s kludnym svedomim uvrejnit dobry recept. Odporucam vam rozhodne vyskusat ho. Tieto mini cheesecaky su velmi chutne a nenarocne na pripravu. V kratkom case som ich piekla dvakrat po sebe. Naozaj, vela k tomu netreba a raz dva vycarujete tieto male pohladne kolaciky. Su velmi chutne a ich vzhlad mozete dotvorit zdobenim cerstvym ovocim, slahackou, ci jemnym kremom. Ja som volila malinovy dzem a cerstvu malinu. Cheesacake s jemnym nadychom chuti citronu, vanilky a doplneny jemne kyselkavym dzemom chutia lahodne. Mam rada taketo variabilne kolaciky, kotrych finalna podoba sa da dotvorit podla vlastnej fantazie a chuti. Jedinou nevyhodou je dlhsia doba chladenia. Treba ich po upeceni nechat vychladit pri izbovej teplote a potom este v chladnicke par hodin, najlepsie celu noc. Podte smelo dotoho, som presvedcena, ze nesklamu ani vas. Pozrime sa ako na to:</span></p><span><a name='more'></a></span><h4 style="text-align: left;">Ingrediencie:<br /><span style="font-weight: normal;">rozpis na 12 mini kolacikov</span></h4><h4 style="text-align: left;"><span style="font-weight: normal;"> na susienkovy zaklad: <br />150 g susienok ( celozrnne, maslove a pod.) <br />50 g masla roztopit ( nie preprazit) </span></h4><div style="text-align: left;"><br /><div style="text-align: left;">na krem:<br />400 g kremoveho syra Philadelphia ( ja som pouzila Goldessa z Lidl)<br />2 vajcia<br />120 g praskoveho cukru<br />180 g greek style jogurt<br />1 KL vanilkoveho extraktu<br />1 PL citronovej stavy<br />kora z 1 neosetreneho citrona ( jemne nastruhat)<br />20 g hladkej muky</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Postup:</b></div><div style="text-align: justify;">Susienky pomelieme na robote na jemnu zmes. Maslo rozpustime na miernom ohni. Nechame trochu vychladit a zalejeme nim susienky, premiesame.</div><div style="text-align: justify;">Do formy na muffiny rozlozime 12 papierovych kosickov a tuto susienkovu zmes rozdelime do kosickov. Vychadza to zhruba 1 plna PL susienkovej zmesi na jeden kosicek. Susienkovu zmes urovname v kosickoch. Najlepsie s malym poharikom s rovnym dnom. Odlozime bokom.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Kremovy syr premiesame s praskovym cukrom. Po jednom pridame vajcia a preslahame. Pridame jogurt, vanilkovy extrakt, citronovu stavu a koru a dobre preslahame mixerom, ale iba kratko, kym sa suroviny nespoja. Slahame na najnizsich otackach. Nakoniec pridame muku a opat kratko preslahame. Zmesou plnime vopred pripravene kosicky asi 3 mm od vrchu. Pri peceni nenarastu ako klasicke muffiny. Pecieme vo vopred vyhriatej rure pri teplote cca 175 stupnov C 15 minut. Kolaciky po upeceni maju stred konzistencie husteho rosolu , to znamena, ze ked s nimi trochu potrasiete, stred kolacika sa jemne hybe. Netreba ich prepiect. Ak by sme ich dlho piekli, alebo piekli pri vyssej teplote, stred kolacikov by mohol popraskat. Nechame vychladnut vo forme a potom ak mame moznost aj s formou ulozime do chladnicky aspon na tri hodiny, no najlepsie vsak cez noc. </div><div style="text-align: justify;">Pred podavanim mozeme ozdobit podla vlastneho uvazenia, tak ako som uz pisala v uvode. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Dobru chut! <div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPz9-pjDjYO6Xjwr8-USuz-53mVoJHAkr1KijUDg2eH0UKxiRm_0KNTIw_2NP4kv7Wzl4gA3bteQC5Xb9yxp_0yDkV8KF4huoEK2ZGLDlS4j8xBEtxLu8qpuRCriG_Yu4ojRz6BQ4I430/s2048/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPz9-pjDjYO6Xjwr8-USuz-53mVoJHAkr1KijUDg2eH0UKxiRm_0KNTIw_2NP4kv7Wzl4gA3bteQC5Xb9yxp_0yDkV8KF4huoEK2ZGLDlS4j8xBEtxLu8qpuRCriG_Yu4ojRz6BQ4I430/w426-h640/11.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENii1zF0LbvftxgkCKqvdZ1zoGM0WMcqeNYzauibt-e4gFb6_u34lc9uhdq3nt4Eddzqbfw4ibas9tJWFlJ3dDZr1QlJ00qGsPEi9BCfAMjZK3LoywUH5vGSnm64_WYhZikxeChfCW4a5/s2048/15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENii1zF0LbvftxgkCKqvdZ1zoGM0WMcqeNYzauibt-e4gFb6_u34lc9uhdq3nt4Eddzqbfw4ibas9tJWFlJ3dDZr1QlJ00qGsPEi9BCfAMjZK3LoywUH5vGSnm64_WYhZikxeChfCW4a5/w426-h640/15.jpg" width="426" /></a></div><br />adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-69503277431170504592021-02-07T17:14:00.001+00:002021-02-08T05:13:48.330+00:00Jogurtový koláč<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M4kxtP9gCrMcUkLiE7w_O-Km3FI3a8t13givjGYsaHMvCdjDiZjVc5NLsH9ZOJQ66KElg-b3Fcccm4KrDjWECYxoX4GV3Re0TRJu6fWe51UUgdqVyCrRVWJ1BxLXg6Xjsu8osDT6U6kz/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M4kxtP9gCrMcUkLiE7w_O-Km3FI3a8t13givjGYsaHMvCdjDiZjVc5NLsH9ZOJQ66KElg-b3Fcccm4KrDjWECYxoX4GV3Re0TRJu6fWe51UUgdqVyCrRVWJ1BxLXg6Xjsu8osDT6U6kz/w426-h640/7.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZGLPCnOW9XocKgv49JnRYveWO9_auFVNI3XQSNN_x-fC5mcP7o2Srf3tuwYdPZ3dLoaJ1AGpQUpBwouldmIzUtfmtQ5j9jZstE1tDHKJXMU2PNEpIobb-fNTgb2obqcik08kQ0vP2nxp/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZGLPCnOW9XocKgv49JnRYveWO9_auFVNI3XQSNN_x-fC5mcP7o2Srf3tuwYdPZ3dLoaJ1AGpQUpBwouldmIzUtfmtQ5j9jZstE1tDHKJXMU2PNEpIobb-fNTgb2obqcik08kQ0vP2nxp/w426-h640/6.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwy8K3NDhj-kMfDn3P1rAFUSMd0ZGkXeUIIXZ-uDfkDpRX2hAHMhkgUlykagZRtyoe-68KkeU57dfabHquQ9Y-M4AhLpEC_TGEH6pRQe9oMox4leQxFvkhwvNdPXBuCL8wKNkJM40LWIPU/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwy8K3NDhj-kMfDn3P1rAFUSMd0ZGkXeUIIXZ-uDfkDpRX2hAHMhkgUlykagZRtyoe-68KkeU57dfabHquQ9Y-M4AhLpEC_TGEH6pRQe9oMox4leQxFvkhwvNdPXBuCL8wKNkJM40LWIPU/w427-h640/3.jpg" width="427" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJAQc33rUZpY6WoVKmfTJzoX9HdqN2LheCrLC93Q6mps8lCfHQossF7aATJBRugLIStWO3tQUYYcXHkOYL2PMOQwpUDZdc5m5Z4lPhWqoKS5BiNoZ5tGDEoa07H79R4vhiWyoq_ifByy3/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJAQc33rUZpY6WoVKmfTJzoX9HdqN2LheCrLC93Q6mps8lCfHQossF7aATJBRugLIStWO3tQUYYcXHkOYL2PMOQwpUDZdc5m5Z4lPhWqoKS5BiNoZ5tGDEoa07H79R4vhiWyoq_ifByy3/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDrygPP8julUc0iP331gqm78G_nN9w-1xGapRMy2L5z0pymyYkNvrhIJFSd4ft-yjuzPm-GCgzQzVdBMuMfXkJ-frMpOSMQ6e8HNPSgT5fAcrzJy8dp3Lzxh8tH4XygIkbtuYqXVUeX2K/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDrygPP8julUc0iP331gqm78G_nN9w-1xGapRMy2L5z0pymyYkNvrhIJFSd4ft-yjuzPm-GCgzQzVdBMuMfXkJ-frMpOSMQ6e8HNPSgT5fAcrzJy8dp3Lzxh8tH4XygIkbtuYqXVUeX2K/w426-h640/5.jpg" width="426" /></a></div><br /><div style="text-align: justify;">Milujem jogurty a tak nebolo ziadnej pochybnosti o vyskusani tohoto jogurtoveho kolacika. Nelutujem, ze som ho vyskusala a urcite som nepiekla poslednykrat. Velmi mi chutilo cesto s prichutou citronu a vrch jemne chrumkavy. Plnka je z jogurtu s vanilkovu prichutou. Mozno povedat, ze pridane naslahane bielka do jogurtu a muka davaju tejto plnke az penovu konzistenciu. Manzel si myslel, ze je to tvarohovy kolacik :) . Trochu iny postup na pripravu krehkeho cesta a pouzitie jemneho krystaloveho cukru do cesta mi ukazali novu cestu a vedzte, ze da sa to aj inak ako sme zvyknuti. Kolacik na pripravu nie je narocny a vysledny efekt mna osobne rozhodne nesklamal. Vyskusate aj vy? </div><span><a name='more'></a></span><div style="text-align: justify;"><b><u>Ingrediencie:</u></b></div><div style="text-align: justify;">rozpis je na tortovu formu s priemerom 20 cm</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">cesto:</div><div style="text-align: justify;">2 zltka</div><div style="text-align: justify;">80 g roztopeneho masla</div><div style="text-align: justify;">70 g jemneho krystaloveho cukru</div><div style="text-align: justify;">200 g polohrubej muky</div><div style="text-align: justify;">1 Kl prasku do peciva</div><div style="text-align: justify;">stipka soli</div><div style="text-align: justify;">kora z jedneho stredne velkeho ( chemicky neosetreneho) citrona</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Plnka:</div><div style="text-align: justify;">400 ml bieleho jogurtu ( najlepsie grecky, je hustejsi a kremovejsi)</div><div style="text-align: justify;">1 KL vanilkoveho extraktu</div><div style="text-align: justify;">2 bielka</div><div style="text-align: justify;">3 PL krystaloveho cukru</div><div style="text-align: justify;">3 PL hladkej muky (zarovnane)</div><div style="text-align: justify;">stipka soli </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Postup:</u></b></div><div style="text-align: justify;">Najprv urobime cesto. Zltka s cukrom vyslahme rucne metlickou. Ked uz su zltka svetlejsie a maju taku kremovu konzistenciu pridame roztopene a vychladene maslo. Opat metlickou preslahame. Pridame muku zmiesanu s praskom do peciva a nastruhanu koru z citrona. Miesame vareskou alebo spachtou ( stierkou). Ide to raz dva a potom uz len sikovne prstami zhnetieme cesto a rozdelime ho na dve polovice. Zabalime do folie a odlozime jednu polovicu do chladnicky a druhu polovicu cesta ( ktoru budeme struhat na vrch ) do mraznicky na cca 30 minut.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Dno tortovej formy vylozime papierom na pecenie. Potom odmeriame vysku formy ( toho odopinatelneho prstenca) a vylozime pasikom papiera na pecenie. Mozme jemne sem-tam urobit prstom namocenym do oleja bodku a tak zabezpecime, aby papier prilnul k forme a nesmykal sa. Samozrejme mozme aj v kuse vylozit tortovu formu s papierom, ale potom boky su akoby pokrcene a mne sa to nepaci, tak preto radsej zvolim vyssie uvedeny postup na vylozenie formy papierom na pecenie. </div><div style="text-align: justify;">Cesto z chladnicky prstami roztlacime na dno tortovej formy. Chce to trochu trpezlivosti. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bielka naslahame so stipkou soli. Ked su uz bielka pekne biele po lyziciach pridame cukor. Za kazdym dobre preslahame mixerom. Slahame dotuha.</div><div style="text-align: justify;">V inej mise jogurt zmiesame s vanilkovym extraktom a mukou. Rucne zamiesame vyslahane bielka. Jemne, kruzivymi pohybmi miesame, kym sa obe hmoty spoja. Vylejeme jogurtovo-bielkovu zmes na cesto v tortovej forme. Vyberieme cesto z mraznicky a na jablkovom struhadle nastruhame ho na vrch kolaca. Pecieme vo vopred vyhriatej rure pri teplote 180 stupnov C asi 35 minut do zlatista. Udaj o peceni je orientacny, kedze kazda rura pecie inak. Nechame vychadit v tortovej forme.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mozeme vrch poprasit cukrom alebo podavat s kopcekom zmrzliny alebo preliat ovocnym pyre. Verim, ze si na kolaciku pochutite. Prajem dobru chut ! </div><div style="text-align: justify;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3KCVJ60n0ZeksJs7H80F5BFFtmDN-kg-Zw7aF4z8sxCkR6t_XqfB_CKfktwylK5BZ5vlW-XNTgZ2kso1vyq2_p4f9Gxs2-LUe-1Sm6dAX2Gd_kvBmATD8BAu4TF7nmGJkK08XUaApMoA/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3KCVJ60n0ZeksJs7H80F5BFFtmDN-kg-Zw7aF4z8sxCkR6t_XqfB_CKfktwylK5BZ5vlW-XNTgZ2kso1vyq2_p4f9Gxs2-LUe-1Sm6dAX2Gd_kvBmATD8BAu4TF7nmGJkK08XUaApMoA/w426-h640/4.jpg" width="426" /></a></div><br /><div style="text-align: justify;"><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com5tag:blogger.com,1999:blog-4916792258621671621.post-84592923872703134192021-01-30T08:12:00.000+00:002021-01-30T08:12:01.948+00:00Višne v čokoláde s marcipánom<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tRx_rXaM4WgwlfcnK0dNUUosAqPRvwb-H57DGAQFUcAsWgUPqxpEv5brdn9toyPSkYpsnOZCsD0xgihDTrg_fey-Jv7mn_UZZDVN18xXYQevuiKnvZlpyNptxNtiWuFuiUYl6tWLUMKS/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tRx_rXaM4WgwlfcnK0dNUUosAqPRvwb-H57DGAQFUcAsWgUPqxpEv5brdn9toyPSkYpsnOZCsD0xgihDTrg_fey-Jv7mn_UZZDVN18xXYQevuiKnvZlpyNptxNtiWuFuiUYl6tWLUMKS/w426-h640/3.jpg" width="426" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_xRcCLFrZXbOsCvFQkCjw_gCBv8jClioeMnxjLMhw5wy_l0UwVr_uQn-sUXVLn2-UiWEsNyl25IHCR6qUP_3idBDwj4MzB1KpjatnMMPUyrznkwVcDtMK0nNgh9XUZ6uHsJqjdlhFEcI/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_xRcCLFrZXbOsCvFQkCjw_gCBv8jClioeMnxjLMhw5wy_l0UwVr_uQn-sUXVLn2-UiWEsNyl25IHCR6qUP_3idBDwj4MzB1KpjatnMMPUyrznkwVcDtMK0nNgh9XUZ6uHsJqjdlhFEcI/w426-h640/1.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2YvEMlgEzgJ_gbxLGxvdG8Gez9ImLpdtPnca_Mv4XPvbZ-YXlEZoUJRlSj8Iu84MLfUGhCKMvbEiSs7QT8kyXuZHUkkryrTpnCjRh6Con9-Bo_rs2e-euYiuEVJes0vJz20pp3hZ7LGS/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2YvEMlgEzgJ_gbxLGxvdG8Gez9ImLpdtPnca_Mv4XPvbZ-YXlEZoUJRlSj8Iu84MLfUGhCKMvbEiSs7QT8kyXuZHUkkryrTpnCjRh6Con9-Bo_rs2e-euYiuEVJes0vJz20pp3hZ7LGS/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYrzrA_D-5ltJYU5ALEUA8RpnUtbGbNonVDunSGGyOqT7kG0b0XfiWThVnSuQbx3Koj8b8eqHo_eUUjzEXcub40Mt5v9w_-xXUBv3v_S43l7KAwcGQgk4hyphenhyphenyFqflU4TvsqQhnkT5nRC3O/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYrzrA_D-5ltJYU5ALEUA8RpnUtbGbNonVDunSGGyOqT7kG0b0XfiWThVnSuQbx3Koj8b8eqHo_eUUjzEXcub40Mt5v9w_-xXUBv3v_S43l7KAwcGQgk4hyphenhyphenyFqflU4TvsqQhnkT5nRC3O/w426-h640/4.jpg" width="426" /></a></div><br /><p style="text-align: justify;">Este jeden vianocny, ktory nemusi byt iba vianocny :) . Je to zaujimavy recept a moj manzel zhodnotil, ze pre neho osobne to bol jedno z najlepsich sladkosti, ktore som na Vianoce piekla . Teda robila, kedze toto je nepecena cukrovinka. Kazdy rok si vsetci moji blizky, pre ktorych s laskou peciem najdu ten svoj top kolacik. Vzdy sa snazim ulahodit kazdemu clenovi mojej rodiny a preto kazdemu urobim ten jeho naj a potom do repertoaru vianocneho pecenia vzdy zakomponujem aj nejake novoty. No a niekedy aj tie novoty zachutia tak, ze sa potom stavaju tradicnymi, ktore peciem resp. robim pri kazdej dalsej moznej prilezitosti. Tak mi dovolte, aby som vam predstavila tuto najnovsiu oblubenu lakocinku mojho manzela. </p><span><a name='more'></a></span><p style="text-align: justify;"><b><u>Ingrediencie: </u></b></p><p style="text-align: justify;">1 balenie kandizovanych visni ( v jednom baleni je ich 33-35 kusov)</p><p style="text-align: justify;">200 ml umu ( rumu) </p><p style="text-align: justify;"><a href="http://adkas-tastyfood.blogspot.com/2015/12/domaci-marcipan.html">domaci marcipan</a><br /></p><p style="text-align: justify;">cca 33-35 olupanych lieskovcovych orieskov </p><p style="text-align: justify;">okrem toho:</p><p style="text-align: justify;">cca 150 g cokolady na polevu</p><p style="text-align: justify;">2 PL oleja</p><p style="text-align: justify;">papierove kosicky</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">Postup je velmi jednoduchy. Kandizovane visne ( mozu byt aj ceresne) namocime na par hodin do rumu tak, aby boli cele ponorene v rume a nechame ich macerovat. Kludne mozeme ich namocit aj den vopred. </p><p style="text-align: justify;">Urobime si domaci marcipan. Mozete pouzit aj kupovany, ale domaci je jednoznacne lepsi. Marcipan si rozdelime na mensie kusky a usulkame sulok asi 1,5 cm hruby. Pokrajame na na mensie kusky priblizne 1,5 cm. Prstami trosku vytvarujeme take podstavce ( podlozky) pod visne. Bud si urobime take mini kocky alebo mozme urobit tvar koliesok. </p><p style="text-align: justify;">Macerovane visne zlejeme. Ten rum sa moze pouzit pri dalsom peceni. Do kazdej visne dame olupany liskovcovy oriesok, polozime na marcipanovy zaklad, ulozime na tacku.</p><p style="text-align: justify;">Nad parou roztopime cokoladu s olejom. Cokoladu stale miesame, davame pozor, aby voda velmi nevrela a cokolada nebola velmi horuca. Ja to robim tak, ze napr. 100 g cokolady dam rozpustit s olejom a potom este pridam 50 g a stale miesam, ale uz iba bez pary, kym sa ten zbytok cokolady nerozpusti. </p><p style="text-align: justify;">Pripravene visne ( bonbony) dame na vidlicku a lyzickou polejme bonbon. Ulozime na mriezku stuhnut. Po stuhnuti este mozeme cokoladou ozdobit, ale nie je to nutne. Ked cokolada stuhne, ulozime do papierovych kosickov. Prajem prijemne mlsanie . </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Cd3UqaFFvaS8Y_CTe96ynv5_6oczDnpJMQp_HpE9qyweUlTEqG0ZPhut4tlhWhvMUNUifCTWHKXpEPA3rMe11-gEo5LRzLzu3wJu_oMoIjCZvyH8c3tOopXS6OVfCEmKl2BtOHDotMpu/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Cd3UqaFFvaS8Y_CTe96ynv5_6oczDnpJMQp_HpE9qyweUlTEqG0ZPhut4tlhWhvMUNUifCTWHKXpEPA3rMe11-gEo5LRzLzu3wJu_oMoIjCZvyH8c3tOopXS6OVfCEmKl2BtOHDotMpu/w426-h640/4.jpg" width="426" /></a></div><br /> <p></p><p style="text-align: justify;"><br /></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4tag:blogger.com,1999:blog-4916792258621671621.post-7156438961421845582021-01-29T23:12:00.002+00:002021-12-17T21:26:52.474+00:00Mandľovo-marcipánové stromčeky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfYANgUUgpIQu8BjfOD6PTvZQCV3IX09_zZCq_L95nUB1VCEXT0xEYwcAclXLjaKm6G_nP54z8CTgIfM0zjTeXib_mReERrWE7FV-RPyt_DCoSxXzc4cRL1PdJ8jhR_JYrD_yYwu9M_G7/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfYANgUUgpIQu8BjfOD6PTvZQCV3IX09_zZCq_L95nUB1VCEXT0xEYwcAclXLjaKm6G_nP54z8CTgIfM0zjTeXib_mReERrWE7FV-RPyt_DCoSxXzc4cRL1PdJ8jhR_JYrD_yYwu9M_G7/w426-h640/3.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhmbLMtNZ0mC1jo0LGdtp7bpgWaaTlV8QwqJKH01XanD2yPRqKplcnGFakoVhyn4fNt0lAJpLjZPWv_m6PYGzVWdUtfbD6dyQdSn7mpt9L27mRdr8daPvLYxAurBuFhZaj3cDtdSRjwNg/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhmbLMtNZ0mC1jo0LGdtp7bpgWaaTlV8QwqJKH01XanD2yPRqKplcnGFakoVhyn4fNt0lAJpLjZPWv_m6PYGzVWdUtfbD6dyQdSn7mpt9L27mRdr8daPvLYxAurBuFhZaj3cDtdSRjwNg/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq4RE36Cl7hPzi4JevZIX5QOs6FDlRb2-DpPwt5EjVkOE5aB6ezO72dg5_rMscZ7tvPyMYGMRpR2eN9vi_APav3KkfrmLSDK5nPdFxUNh7maab-9KMqpRMiC1d7kJzYxCwSytLpRb1Rcq/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcq4RE36Cl7hPzi4JevZIX5QOs6FDlRb2-DpPwt5EjVkOE5aB6ezO72dg5_rMscZ7tvPyMYGMRpR2eN9vi_APav3KkfrmLSDK5nPdFxUNh7maab-9KMqpRMiC1d7kJzYxCwSytLpRb1Rcq/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvZnilfBG40TTFtQ3KFSpLJVZ9l6t3ho_I3FwgGb3t-oS8JLvFxWTX5Eup9RLN2v0DQDMsCRcgL0RkASiEMBYaFY_5W-Rp7WfC8-wwcbo8X8ILPsaLS_mp78IpshbEgRXlKszzRNWZqAn/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvZnilfBG40TTFtQ3KFSpLJVZ9l6t3ho_I3FwgGb3t-oS8JLvFxWTX5Eup9RLN2v0DQDMsCRcgL0RkASiEMBYaFY_5W-Rp7WfC8-wwcbo8X8ILPsaLS_mp78IpshbEgRXlKszzRNWZqAn/w426-h640/5.jpg" width="426" /></a></div><div><br /></div><div style="text-align: justify;">Piekla som na Vianoce tieto mandlovo-marcipanove stromceky. Mozete vsak zvolit na vykrajovanie akykolvek tvar tychto kolacikov. Ci uz to budu kvietky, srdiecka, hviezdicky, cizmicky, atd. Aj ked oneskorene, ale pridavam tento recept lebo je to chutovo velmi dobra, trvanliva cukrovinka, ktora pri zmene tvaru sa kludne da piect napr. aj na Velku noc, ci svadbu, oslavu. Ja som zvolila tvar stromcekov, kedze som ich piekla na Vianoce. Recept je zverejneny a v buducnosti mozno niekomu posluzi na inspiraciu. </div><span><a name='more'></a></span><div style="text-align: justify;">Ingrediencie:</div><div style="text-align: justify;">250 g hladkej muky</div><div style="text-align: justify;">100 g praskoveho cukru</div><div style="text-align: justify;">100 g mletych mandli ( mandlova muka) </div><div style="text-align: justify;">200 g masla ( resp. Hery)</div><div style="text-align: justify;">1 vajce</div><div style="text-align: justify;">stipka soli</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Marcipan</div><div style="text-align: justify;">500 g <a href="http://adkas-tastyfood.blogspot.com/2015/12/domaci-marcipan.html">domaci marcipan</a> </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">okrem toho: </div><div style="text-align: justify;"> marhulovy dzem na zlepovanie</div><div style="text-align: justify;">cokolada na namacanie cca 150 g </div><div style="text-align: justify;">50 g Cery alebo 2 - 3 PL oleja</div><div style="text-align: justify;">rozne ozdoby podla vlastneho uvazenia </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Postup:</u></b></div><div style="text-align: justify;">Vsetky suroviny na cesto zhnetieme, zabalime do folie a odlozime do chladnicky aspon na pol hodiny.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spracujeme marcipan podla receptu. Mozeme ho pripravit aj vopred. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Schladene cesto vyvalkame asi na hrubku 2mm a vykrajujeme tvary podla vlastneho uvazenia. Ukladame na plech vylozeny papierom na pecenie a pecieme pri teplote 180 stupnov C 8-10 minut, kym zacnu kraje jemne ruzoviet. Nechame ochladit.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Marcipan si po troske rozvalkame priblizne na 2 mm a tou istou formickou ako sme vykrajovali mandlove cesto vykrajujeme tvary. Lepsie sa pracuje s mensim cestom. Ide to raz-dva. </div><div style="text-align: justify;">Mandlove cesto potrieme marhulovym dzemom, prilozime marcipanove cesto. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Roztopime nad parou cokoladu s cerou alebo olejom. Stale miesame, aby sme dostali hladku cokoladu. Ked je cokolada mierne ochladena, namacame marcipanovu cast do cokolady, ulozime na mriezku a ozdobime . Nechame cokoladu stuhnut. Skladujeme v doze na chladnejsom mieste. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kwPyamf6OFwwGS7CIinZns-m0efEsu2xIKKOEod4i1m56hjTGE0iRA7AtlODnmk7GrlyCbS906uZowMdFLcKdYPnTZK_uHE0kaAxutYuEhVRVkyGD-NAK1wchgGxuY2LI0KJ85P0VB2B/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kwPyamf6OFwwGS7CIinZns-m0efEsu2xIKKOEod4i1m56hjTGE0iRA7AtlODnmk7GrlyCbS906uZowMdFLcKdYPnTZK_uHE0kaAxutYuEhVRVkyGD-NAK1wchgGxuY2LI0KJ85P0VB2B/w426-h640/2.jpg" width="426" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-7318816296313672992021-01-16T23:51:00.000+00:002021-01-16T23:51:29.249+00:00Punčové rohlíčky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzE3FuJIfjcbO9meiwhlNn76fVcPxZ_UdSsWeegEtN08jpccQ-iijxh-2zuE2atWqyZie1hTcYv-PQYNWt0ykWqEKkeZZkCF6pVsNAe8j_Peb_7AiNPvad0W67184bGzeH-bbI_2JSG5s/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzE3FuJIfjcbO9meiwhlNn76fVcPxZ_UdSsWeegEtN08jpccQ-iijxh-2zuE2atWqyZie1hTcYv-PQYNWt0ykWqEKkeZZkCF6pVsNAe8j_Peb_7AiNPvad0W67184bGzeH-bbI_2JSG5s/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6bh6dgDlj7YkiQhgvJrdv_hOsBiyxCFqZVp1M_GCsC3d2xrXj133XaNFXQe_-07wwIcTWRYlmkhFLWNIHWRuuVRy4kRn8DZSx8jBiB4AJ4PNPe9rUsRgd5I4P_ChxJ_ae0Qto2rjPXUu/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6bh6dgDlj7YkiQhgvJrdv_hOsBiyxCFqZVp1M_GCsC3d2xrXj133XaNFXQe_-07wwIcTWRYlmkhFLWNIHWRuuVRy4kRn8DZSx8jBiB4AJ4PNPe9rUsRgd5I4P_ChxJ_ae0Qto2rjPXUu/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixP4PbEX5pZMm77J5B6ZGpfCoIT1TlrLfIOfADFnrboPxDSVHmfz57XrqR4LZa5GCNKY7cHaNJMgHtTHhRaFY_nvnTFG00amw3PPMT_Ebztcd9ybE9L8LQVdBmL1x8iP-mQKBC4KcA9FcC/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixP4PbEX5pZMm77J5B6ZGpfCoIT1TlrLfIOfADFnrboPxDSVHmfz57XrqR4LZa5GCNKY7cHaNJMgHtTHhRaFY_nvnTFG00amw3PPMT_Ebztcd9ybE9L8LQVdBmL1x8iP-mQKBC4KcA9FcC/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aGC8FNfHSZAoql4FId22Y_sOtPDliQowSC5B7PqV0vZz3l1K8fGk69PfFBMNba2KujMvL2Fj9PkVfCv-MqP5nVTWhF4UOhwkZASUWQrR99odWX56Nq5wPzjdv09rYCcjAZekzeNCWlZh/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aGC8FNfHSZAoql4FId22Y_sOtPDliQowSC5B7PqV0vZz3l1K8fGk69PfFBMNba2KujMvL2Fj9PkVfCv-MqP5nVTWhF4UOhwkZASUWQrR99odWX56Nq5wPzjdv09rYCcjAZekzeNCWlZh/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Milujem vianocne pecenie. Kazdy rok si rozdelim pecenie na klasiku, ktora jednoducho musi byt a popri tom skusam aj nieco nove. Tieto rohlicky som uz piekla aj predminuly rok. Takze nemozem ich zaradit ani medzi novinku ani medzi klasiku. Predminuly rok som vsak nestihla fotit recepty, kedze vianocne sviatky sme travili polovicu v Anglicku a na prvy den vianocny sme cestovali domov na Slovensko. Niesla som z nich aj do prace a veru mojim kolegynkam chutili. Rohlicky mozeme zaradit medzi cukrovinky s dlhsou trvacnostou. Okrem toho aj pre ich puncovu prichut su vhodne prave na vianocne pecenie. Orechy, cokolada a puncova prichut pre mna dokonala kombinacia chuti na vianocne mlsanie. Doporucujem vyskusat . </div><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span><b><u>Ingrediencie: </u></b></div><div class="separator" style="clear: both; text-align: justify;">cesto na pecene rohlicky :</div><div class="separator" style="clear: both; text-align: justify;">210 g hladkej muky</div><div class="separator" style="clear: both; text-align: justify;">1 vajce </div><div class="separator" style="clear: both; text-align: justify;">140 g masla </div><div class="separator" style="clear: both; text-align: justify;">70 g praskoveho cukru</div><div class="separator" style="clear: both; text-align: justify;">citronova kora z polovice chemicky neosetreneho citrona</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">puncova hmota:</div><div class="separator" style="clear: both; text-align: justify;">150 g maslovych susienok ( pomliet na jemno) , mozu byt aj detske piskoty</div><div class="separator" style="clear: both; text-align: justify;">70 g mletych orechov </div><div class="separator" style="clear: both; text-align: justify;">100 g masla</div><div class="separator" style="clear: both; text-align: justify;">125 g praskoveho cukru</div><div class="separator" style="clear: both; text-align: justify;">trochu puncova esencie asi 1/2 KL - 1KL ( zavisi od intenzity chuti, rozny vyrobca , rozna chut) </div><div class="separator" style="clear: both; text-align: justify;">2 PL rumu</div><div class="separator" style="clear: both; text-align: justify;">2 - 3PL mlieka </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">na polevu: </div><div class="separator" style="clear: both; text-align: justify;">120 - 150 g horkej cokolady</div><div class="separator" style="clear: both; text-align: justify;">1-2 KL rastlineho oleja</div><div class="separator" style="clear: both; text-align: justify;">prip. trochu bielej cokolady na zdobenie</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b><u>Postup: </u></b></div><div class="separator" style="clear: both; text-align: justify;">Suroviny na cesto spracujeme, zabalime do folie a odlozime do chladnicky na pol hodiny zachladit. </div><div class="separator" style="clear: both; text-align: justify;">Susienky ( piskoty) pomelieme a postupne pridame ostatne suroviny a vymiesame puncovu zmes. Odlozime do chladnicky.</div><div class="separator" style="clear: both; text-align: justify;">Cesto vyvalkame na hrubku asi 2-3mm a formickou vykrajujeme rohlicky. Pouzila som okruhlu formicku a vykrajovala nou mensie polkruhy ( mesiaciky ) . Cesto dame na plech vylozeny papierom na pecenie a pecieme cca 7-8 minut pri tepote 180 stupnov C. Nechame vychladit. </div><div class="separator" style="clear: both; text-align: justify;">Na upecene rohlicky vytvarujeme rukami puncovu zmes. Rohlicky pred namacanim v cokolade odlozime do chladnicky, lepsie sa namacaju studene.</div><div class="separator" style="clear: both; text-align: justify;">Cokoladu s olejom za staleho miesania rozpustime nad parou. Schladene rohlicky namacame v ochladenej cokolade a polozime na mriezku stuhnut. Potom mozme na ozdobu este urobit bielou cokoladou tenke pruzky. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNg4W2jdddPgeFIMdAPO1eGc1oIm3BsQNukjIt8JDthS9YRwUhwWQJ1iHwhNno4VDAlALTwTIZiK5eLEJAPkY87YeJtG6HBC2Uahnkd2lZMKBCfguoBsuaEFu_EU4aslj1HgTj56-sCtK/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNg4W2jdddPgeFIMdAPO1eGc1oIm3BsQNukjIt8JDthS9YRwUhwWQJ1iHwhNno4VDAlALTwTIZiK5eLEJAPkY87YeJtG6HBC2Uahnkd2lZMKBCfguoBsuaEFu_EU4aslj1HgTj56-sCtK/w426-h640/5.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"> </div><p></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-41525659838108341772021-01-15T22:06:00.001+00:002021-01-15T22:06:32.583+00:00Medvedie labky<div class="separator"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1L9HuHg9umpqIMiiutG_Jn1B6KyhsnONp8tivNDLD3VXQP97nlK2ajAnn72ikV12Z5NZ6XC2tJp6Sx5-JUK98O7BPGqO7aj6-FaAt05sB1CBEl24XCXknf67GPp4MXGR5_VGl5x9Hff69/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1L9HuHg9umpqIMiiutG_Jn1B6KyhsnONp8tivNDLD3VXQP97nlK2ajAnn72ikV12Z5NZ6XC2tJp6Sx5-JUK98O7BPGqO7aj6-FaAt05sB1CBEl24XCXknf67GPp4MXGR5_VGl5x9Hff69/w426-h640/1.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5yNDGe_GlR2pMGHe70wYT9yIkyBHwT6OdsX_fCjgdPHSAIhx8-sKqSkNBkcBlukV04RtkGaEKFjfseVhZDRo_xbXW0SeNZhBIhydzUkxulb6xXcAU5vf-7A5QP8NM94GQOSvl8pFIfbq/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5yNDGe_GlR2pMGHe70wYT9yIkyBHwT6OdsX_fCjgdPHSAIhx8-sKqSkNBkcBlukV04RtkGaEKFjfseVhZDRo_xbXW0SeNZhBIhydzUkxulb6xXcAU5vf-7A5QP8NM94GQOSvl8pFIfbq/w426-h640/5.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUApCjfx5MlMhlQSfS5TQve-zYlrj1X14g-rATZ4TAKqtwW_G0U4lTZ4nVru8FkwBlKtqPwAibPcyJTKpextICzMU6ChB0IqS2g7on5ssgCmM5-JAZFmOUr_16fPUf_JC53aaojMHmmw1/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUApCjfx5MlMhlQSfS5TQve-zYlrj1X14g-rATZ4TAKqtwW_G0U4lTZ4nVru8FkwBlKtqPwAibPcyJTKpextICzMU6ChB0IqS2g7on5ssgCmM5-JAZFmOUr_16fPUf_JC53aaojMHmmw1/w426-h640/2.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfAsu-1fO2igTXX0HGpl4_86VjCiMmvmQa0_4A783v9jE3MSGtqOYLHCyj63mUBBbtaTkpcORRtO6vqul91jahWzv4BUhlHUzeg_slvvDVnImiGfLQv8u9zmRCwCNKbRsgdEDDq3qpIqr/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfAsu-1fO2igTXX0HGpl4_86VjCiMmvmQa0_4A783v9jE3MSGtqOYLHCyj63mUBBbtaTkpcORRtO6vqul91jahWzv4BUhlHUzeg_slvvDVnImiGfLQv8u9zmRCwCNKbRsgdEDDq3qpIqr/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE4O1I0A-HWEMMQOolEoBx6yMNBFBkXYdZuDdmt-Fmr11Rmm0kRdkF5ce6avvcCLScpik3re2uyAUcbWTxs3EK9fPUwsmq9mlgkSO4ADO6ooplm2x7HACnONiiDAYPn_sm03aBS_AIYGl/s2048/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE4O1I0A-HWEMMQOolEoBx6yMNBFBkXYdZuDdmt-Fmr11Rmm0kRdkF5ce6avvcCLScpik3re2uyAUcbWTxs3EK9fPUwsmq9mlgkSO4ADO6ooplm2x7HACnONiiDAYPn_sm03aBS_AIYGl/w426-h640/6.jpg" width="426" /></a></div><br /><div>Medvedie labky a Vanilkove rozky, tak hadam. ze to su dve najtradicnejsie cukrovinky na Vianoce. U nas rozhodne nesmu chybat. Prinasam vam jeden skutocne starodavny recept. Bez pridanych hodnot ako su Horalky, kakao a pod. Tradicny recept, ktory vas rozhodne vrati do detstva a zaspominate na medvedie labky od vasej babicky. Vyborna chut, krehucke cesto. Jednoducha priprava a zarucene sa podaria. Medvedie labky , take prave od babicky. </div><span><a name='more'></a></span><div><b><u>Ingrediencie:</u></b></div><div><br /></div><div>260 g hladkej muky</div><div>120 g praskoveho cukru</div><div>160 g masla</div><div>80 g mletych orechov</div><div>1 vajce</div><div>kora z jedneho citrona ( chemicky neosetreneho)</div><div>1/2 KL mletej skorice ( ja mam skoricu rada, tak davam1 KL )</div><div><br /></div><div>okrem toho na obalovanie :</div><div>praskovy cukor ( preosiaty ) zmiesany s vanilkovym cukrom</div><div><br /></div><div><b><u>Postup:</u></b></div><div>Vsetky igrediencie spolu zhnetieme a vypracujem cesto. Zabalime do folie a odlozime zachladit na pol hodinu do chladnicky.</div><div>Z cesta si kusok odstipneme a vyplnime formicku cestom, tak, aby bola mierna priehlbinka vo formicke. Formicky nemastime. </div><div>Pecieme vo vopred vyhriatej rure pri 180 stupnoch C asi 12-15 minut. Zavisi od rury ako pecie. Upecene medvedie labky nechame mierne ochladit a vyklapame z formiciek. Obalujeme v praskovom cukre zmiesanom s vanilkovy cukrom. </div><div>Uskladnujeme na chladnejsom mieste, najlepsie v plechovej doze. </div><div><br /></div><div>Poznamka: </div><div>Formicky na medvedie labky, kosicky, ci vykrajovatka neumyvam jarovou vodou. Uplne staci vytriet papierovou utierkou a mozu sa opatovne pouzit. Ak predsalen umyjete formicky v jarovej vode doporucujem ich pred pecenim prazdne dobre vypalit aspon pri 200 stupnovej teplote cca 10 minut. Cesto sa tak nebude lepit na formicky a po upeceni pojde lahko vybrat z formicky. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWX0nJGCanP6_YBY9i1J9DJLuvFvZJyS3O8OJJbVXVJVWhkRpzzdUiXvL1TKRZ6luSr0T98Fq4xtt7p8YNpgHOMYplKRejMTcAhgQwVdBXd07GieDCj7eZ9STSQy5LO0tauSU0jszJTVx4/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWX0nJGCanP6_YBY9i1J9DJLuvFvZJyS3O8OJJbVXVJVWhkRpzzdUiXvL1TKRZ6luSr0T98Fq4xtt7p8YNpgHOMYplKRejMTcAhgQwVdBXd07GieDCj7eZ9STSQy5LO0tauSU0jszJTVx4/w426-h640/4.jpg" width="426" /></a></div><br /><div><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-79335341706017436452021-01-10T20:42:00.002+00:002021-01-10T21:19:57.455+00:00Orechové koláčiky s penou<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpmOh6_OF2JFXrWe3ez1NJ-Ga3ElyYmWY25Z_ptgJF3gALT30AIknjNyZcviM9aKLfOyVXo9sM1LzfoT7ScYel2FqCOGYQ6r8ik_MOpwPye1B3QQTQdo2NZd78KFHaiZdLE_xLlojN6kZ/s2048/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpmOh6_OF2JFXrWe3ez1NJ-Ga3ElyYmWY25Z_ptgJF3gALT30AIknjNyZcviM9aKLfOyVXo9sM1LzfoT7ScYel2FqCOGYQ6r8ik_MOpwPye1B3QQTQdo2NZd78KFHaiZdLE_xLlojN6kZ/w426-h640/12.jpg" width="426" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiBMXo_WRV03Gm60Z6QMkbtUK4vPZGEeUzQxf5tzKLlXYhbCMJzuwYR0B9MH0L9zMiE1afdGOh-ySCPudFHh8gzP0M3LqkNhYXNkC3xGngN9I6N-08l4TyNGlnYhKrfxpKCgpCmuR78ZH/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiBMXo_WRV03Gm60Z6QMkbtUK4vPZGEeUzQxf5tzKLlXYhbCMJzuwYR0B9MH0L9zMiE1afdGOh-ySCPudFHh8gzP0M3LqkNhYXNkC3xGngN9I6N-08l4TyNGlnYhKrfxpKCgpCmuR78ZH/w426-h640/9.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EdjVCDEIk5JiwQTXRqOINmBxIGf8a3goBgoxYHHyrFHdscJ6sbzd8lKWledy9oZFb6dDqBPD1w4wS5RBuSKjn99wm1qIkRZtqNUb6TQgSWkxozNTX_iBXk7IwvN8j9bumoSWKzC6NHcI/s2048/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EdjVCDEIk5JiwQTXRqOINmBxIGf8a3goBgoxYHHyrFHdscJ6sbzd8lKWledy9oZFb6dDqBPD1w4wS5RBuSKjn99wm1qIkRZtqNUb6TQgSWkxozNTX_iBXk7IwvN8j9bumoSWKzC6NHcI/w426-h640/11.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRnwZiN3FCPUZ7OfZhfqklxmFsl7NUVwL15y7QIHBPCGhU4pNgLNPxe2sReYmX21VS-TWBLUdJV9ObnmozXM2NUUk1nVtgp-Pe1OvQlvZbVZ9FjA3vSarFT66bv3wOGOc4-QMeb-Z4mQb/s2048/13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRnwZiN3FCPUZ7OfZhfqklxmFsl7NUVwL15y7QIHBPCGhU4pNgLNPxe2sReYmX21VS-TWBLUdJV9ObnmozXM2NUUk1nVtgp-Pe1OvQlvZbVZ9FjA3vSarFT66bv3wOGOc4-QMeb-Z4mQb/w426-h640/13.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Zostalo mi este zopar receptov, ktore som uz nestihla pridat pred Vianocami a tento je jednym z nich. Vyborne mini kolaciky s vyraznou orechovou chutou. Spodok je linecke a vrch tvori orechove koliesko so snehovou ciapockou. Zlepene dzemom. Maju dlhsiu trvanlivost, takze sa daju upiect v dostatocnom casovom predstihu. Mozete kludne ich napiect pocas roka a mat ich pripravene v pripade necakanej navstevy . Nic zlozite na pripravu a chutovo aj na vzhlad mile male kolaciky. </div><span><a name='more'></a></span><div><b><u>Ingrediencie:</u></b></div><div><br /></div><div>300 g hladkej muky</div><div>200 g masla</div><div>100 g praskoveho cukru</div><div>2 zltka</div><div>kora z jedneho citrona ( chemicky neosetreneho)</div><div><br /></div><div>orechove cesto:</div><div>300 g mletych orechov</div><div>200 g praskoveho cukru</div><div>1 vajce</div><div>kora z jedneho citrona ( chemicky neosetreneho)</div><div><br /></div><div>na snehove ciapocky</div><div>2 bielka</div><div>140 g krystaloveho cukru</div><div>stipka soli</div><div>1 KL solamylu</div><div><br /></div><div>okrem toho:</div><div>marhulovy dzem na zlepovanie</div><div><br /></div><div><b><u>Postup: </u></b></div><div><br /></div><div style="text-align: justify;">Najprv si pripravime linecke cesto. Zhnetieme vsetky suroviny na cesto. Cesto zabalime do folie a odlozime do chladnicky zachladit aspon na pol hodinu.</div><div style="text-align: justify;">Mlete orechy zmiesame s cukrom, vajcom, citronovou korou. Vypracovane cesto rozvalkame na 4-5 mm hrubku a vykrajujeme okruhlou formickou orechove kolieska, ktore kladieme na plech vylozeny papierom na pecenie. </div><div style="text-align: justify;">Bielka naslahame so stipkou soli. Ked su uz bielka pekne biele pomaly ( aspon na trikrat) vslahame cukor. Prelozime misku na hrniec s vriacou vodou a dalej slahame bielka na parou. Pridame Solamyl a dalej slahame az kym sneh je tuhy a cukor je roztopeny. Nechame sneh trochu ochladit a prelozime ho do cukrarenskeho vrecuska s okruhlou spickou a sneh nastriekame na pripravene orechove kolieska. Pecieme ( susime) vo vyhriatej rure pri teplote 80-100 stupnov C asi 15 - 20 minut. Zavisi od rury ako pecie. Odlozime bokom vychladit.</div><div style="text-align: justify;">Linecke cesto rozvalkame na hrubku 4-5 mm a tym istym vykrajovatkom ako sme pouzili pre orechove cesto vykrajujeme kolieska. Dame ich na plech vylozeny papierom na pecenie a upecieme pri teplote 180 stupnov C asi 8 -10 minut. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Upecene a vychladnute linecke kolieska potrieme dzemom, polozime nan orechove koliesko so snehovou ciapockou a mame hotovo. Nech sa vam dari pri peceni a prajem dobru chut !</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jqm6QydoNIqzkEBKsNEkZnJUez_ziVB_HTiv19Ws3w_zirJIzWftvwZYqEJNgFaoDPdoD9FCZhWd9ersDlRa6vkHTNlywK5cUNiCACz1DPH52vc0BgXGV5D7rCDq567pNIqEIsf18VX2/s2048/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jqm6QydoNIqzkEBKsNEkZnJUez_ziVB_HTiv19Ws3w_zirJIzWftvwZYqEJNgFaoDPdoD9FCZhWd9ersDlRa6vkHTNlywK5cUNiCACz1DPH52vc0BgXGV5D7rCDq567pNIqEIsf18VX2/w426-h640/10.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMw14G3b4fhTR7AJY9LCnuy18xCpqf-Jdg13Sq5u2bI61DeYWpL0wSNhujtp-sg0mrtt5iBTwet500QL250CPWTSAsc0BUF9G7CtdHyOvQnNlkUG7X8_HsRExMGm5P2WY0QeU6NZM6moo/s2048/14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMw14G3b4fhTR7AJY9LCnuy18xCpqf-Jdg13Sq5u2bI61DeYWpL0wSNhujtp-sg0mrtt5iBTwet500QL250CPWTSAsc0BUF9G7CtdHyOvQnNlkUG7X8_HsRExMGm5P2WY0QeU6NZM6moo/w426-h640/14.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-37659165744545794202020-12-24T00:02:00.000+00:002020-12-24T00:02:21.724+00:00Vianočný pozdrav<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0WTId-Jt48GzTVWf7nwJlYyrVHzZiQNaNkqx6tUce5Wxh1mmq_f4yWo7Rq7qLQHxgjDlZt-5W8v6_5nYBk6DjYA_R_HQk_OUE59rQFjR62zcjIwQ4KjV6lqZRYZ2SW05jq79cMvQ2tLZ/s2048/New+Phototastic+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0WTId-Jt48GzTVWf7nwJlYyrVHzZiQNaNkqx6tUce5Wxh1mmq_f4yWo7Rq7qLQHxgjDlZt-5W8v6_5nYBk6DjYA_R_HQk_OUE59rQFjR62zcjIwQ4KjV6lqZRYZ2SW05jq79cMvQ2tLZ/w426-h640/New+Phototastic+Collage.jpg" width="426" /></a></div><br /> <p></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com2tag:blogger.com,1999:blog-4916792258621671621.post-91435613758142058172020-12-18T23:50:00.001+00:002020-12-18T23:51:24.368+00:00Citrónovo-pistáciové venčeky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg1PlHA-sLmmuA_Mg0hCucH9rZkVGy0_jAtewi4srafKKZPIf9gtjfWfYRZCnb7dIH72gcUcfG1pX3zKoF8H8tWInLHLgYUdhTW5ZwglaVxJm75Xh6U_QCM4s_Pr8oE1ISGrl91RQRLVD/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg1PlHA-sLmmuA_Mg0hCucH9rZkVGy0_jAtewi4srafKKZPIf9gtjfWfYRZCnb7dIH72gcUcfG1pX3zKoF8H8tWInLHLgYUdhTW5ZwglaVxJm75Xh6U_QCM4s_Pr8oE1ISGrl91RQRLVD/w426-h640/4.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuo9fxENrMyerUFQO5f8HDIUe_y3P4VhaVas-HeEjDRSZwTD2_RiyWetHrSw93TnqgmKTiWyCseZf9nz7HINtJdTcZL4sZv5Lol7awYbR0nNz3jFpA9N_V-4lLRocMqxpgrew30hP4dP0/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuo9fxENrMyerUFQO5f8HDIUe_y3P4VhaVas-HeEjDRSZwTD2_RiyWetHrSw93TnqgmKTiWyCseZf9nz7HINtJdTcZL4sZv5Lol7awYbR0nNz3jFpA9N_V-4lLRocMqxpgrew30hP4dP0/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaOJru8-ZJEZ7_HRpiY2w4R77-dyiTFT-CfhApuIjzOpVap9bKvwPwk6Pmnqsv8x11CP4_ESnb2THgVxNQ7XKzuDZTbeGQNqTiSTO57zTkD9zm8oy8kKMahkVZQ-izEJwhBAl97qs7HBk/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaOJru8-ZJEZ7_HRpiY2w4R77-dyiTFT-CfhApuIjzOpVap9bKvwPwk6Pmnqsv8x11CP4_ESnb2THgVxNQ7XKzuDZTbeGQNqTiSTO57zTkD9zm8oy8kKMahkVZQ-izEJwhBAl97qs7HBk/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYzc3pm6jSv5o4DI-lIHdDcLhfkM6uC84q71Km01oxiD2RjTkzPvpF1J5ZxUXM-ZfpFrNZgsPeDh-KKx3O7z5U9q98CT9YOxQDp7oqj13SdJ19vZuqSypSpUdUdMQwTuacJ1W9DNgNUlY/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYzc3pm6jSv5o4DI-lIHdDcLhfkM6uC84q71Km01oxiD2RjTkzPvpF1J5ZxUXM-ZfpFrNZgsPeDh-KKx3O7z5U9q98CT9YOxQDp7oqj13SdJ19vZuqSypSpUdUdMQwTuacJ1W9DNgNUlY/w426-h640/5.jpg" width="426" /></a></div><br /><p>Jednoduche, chutne a myslim, ze aj dobre vyzeraju. Tieto venceky som piekla aj minuly rok, ale robila som ich s cukrovou polevou. Trochu mi bolo luto tych vencekov lebo cesto je vyborne, velmi chutne s citronovou prichutou , ale cukrova poleva bola velmi tvrda . Tak som si povedala, ze tohoto roku dam repete, ale vyskusam bielu cokoladu. Musim povedat, ze som sa dobre rozhodla :) </p><p><span></span></p><a name='more'></a> Ingrediencie: <div>cesto: <br /><p></p><div>250 g hladkej muky</div><div>125 g masla</div><div>125 g praskoveho cukru</div><div>stipka soli</div><div>1 vajce</div><div>kora z dvoch Bio citronov</div><div><br /></div><div>okrem toho: </div><div>100 g bielej cokolady</div><div>1 KL oleja </div><div>80 gr pistacii (na posyp)</div><div><br /></div><div><br /></div><div>Postup:</div><div>Vsetky suroviny na cesto spracujem v miske. Bochnik cesta zabalime do folie a odlozime do chladu na 1 hodinu. Rozvalkame cesto na cca 3 mm a vykrajujeme formickou venceky. Ulozime na plech vystlaty papierom na pecenie. Pecieme vo vyhriatej rure pri 180 stupnoch C asi 10-12 minut. Treba si to odsledovat, kazda rura pecie inak. Venceky maju ostat biele. Nechame vychladit.</div></div><div><br /></div><div>Cokoladu za staleho miesania rozpustime nad parou. Pridame olej a dobre premiesame .Pistacie posekame na drobnejsie kusky. Vychladene venceky namacame v bielej cokolade. Posypeme pistaciami. Po stuhnuti mozeme ulozit do dozy a skladujeme na chladnejsom mieste. Postaci chladnejsia komora, balkon, ci terasa. To je vsetko. Hovorila som, ze su velmi jednoduche na pripravu a ci su aj chutne , to sa dozviete ak ich vyskusate. Budem rada, ak mi potom napisete vas nazor. Dakujem.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkzw_Psfn9bszPY39g0_VQMCLB1UXXZPaf2E8JR9NLMZlatkbOH3qGKMQsy6ug7s5fiR0ZM-2mX8gMWAsj5HLPyEFx0zmsaem3U7cN07hEGKhOoJuYQS-B_-8CqwepPFzbpk5kJDhkLbK/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkzw_Psfn9bszPY39g0_VQMCLB1UXXZPaf2E8JR9NLMZlatkbOH3qGKMQsy6ug7s5fiR0ZM-2mX8gMWAsj5HLPyEFx0zmsaem3U7cN07hEGKhOoJuYQS-B_-8CqwepPFzbpk5kJDhkLbK/w426-h640/1.jpg" width="426" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4tag:blogger.com,1999:blog-4916792258621671621.post-90129369460456386062020-12-18T07:40:00.001+00:002020-12-18T07:40:32.037+00:00Kokosové rohlíčky (duté)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl4OcM2Pow-KLG2Kj7QQbSLnCp8VeRMesKWcswo1hpOInQbc6JAj5YtmacidEKXxrQzNH363HHPQ50vaOS9TLXlOcjkWp6hK5Nqe4HWp_3AVUucpQlcvIRGS9PSSsASoTunwTfIZwPNHE/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl4OcM2Pow-KLG2Kj7QQbSLnCp8VeRMesKWcswo1hpOInQbc6JAj5YtmacidEKXxrQzNH363HHPQ50vaOS9TLXlOcjkWp6hK5Nqe4HWp_3AVUucpQlcvIRGS9PSSsASoTunwTfIZwPNHE/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduvpvf1f2i57UeySXxBUwcjqIqSQbnGivu2v31k81rsAXTHWKPf7WpvCfctC1k57kGWdlPle8SRbsKM7WR_q7P5jxvYvZgHAlMxj5_KecuDZU2SU7GxLv6brd5bE623Yi6p6pVNbXzgzF/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduvpvf1f2i57UeySXxBUwcjqIqSQbnGivu2v31k81rsAXTHWKPf7WpvCfctC1k57kGWdlPle8SRbsKM7WR_q7P5jxvYvZgHAlMxj5_KecuDZU2SU7GxLv6brd5bE623Yi6p6pVNbXzgzF/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSsNOR68rmyw5dU0EVv8hgENy2DdxN33gFRcN55HaqwLi8hcMx3CbBZ7TZEKqd3UfJiSV1WnFEYoQwp4TfVD5osenPN3cjpWhKa0Z6zv37k22I5_7fFMH6OwO-zaXEyPHN3DLR8_17Pi1/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSsNOR68rmyw5dU0EVv8hgENy2DdxN33gFRcN55HaqwLi8hcMx3CbBZ7TZEKqd3UfJiSV1WnFEYoQwp4TfVD5osenPN3cjpWhKa0Z6zv37k22I5_7fFMH6OwO-zaXEyPHN3DLR8_17Pi1/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgoQgAmBYmyyKyau0U2V8pbXeOBvzrb9MASi6Cb6rRd4URDOR7-vpltPhTsw-zOT9FOCdgh7XCOlKbznPAe3Q7hpcXuj0F-q0B_4q6pw7mn42xdtPCzlCuCAfqHDqr64E9lI5UDvXvQEy/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgoQgAmBYmyyKyau0U2V8pbXeOBvzrb9MASi6Cb6rRd4URDOR7-vpltPhTsw-zOT9FOCdgh7XCOlKbznPAe3Q7hpcXuj0F-q0B_4q6pw7mn42xdtPCzlCuCAfqHDqr64E9lI5UDvXvQEy/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Recept som dostala od mojej kamaratky Vierky. Ona ho ma od svojej svokry. Dovolim si povedat, ze tento recept je uz starozitnost :). V tejto suvislosti mi napadla jedna usmevna prihoda z detstva mojej starsej dcerky. Mohla mat tak 6-7 rokov, ked mi raz povedala, ze : "mamka ty si uz starozitnost". Ja : "Ako to myslis moja mila? " Dcera: "No kazdy, kto ma viac ako 30 rokov je uz starozitnost. " Ja: " Ano? a ked uz ma styridsat? " Dcera: "Tak to uz je vykopavka ." Dnes casto spominame s usmevom na tento mily, detsky vnimany okolity zivot a o case v nom. Totizto tato moja mila, mala rozkosnica, ktora ma tesne po tridsiatke oznacila za starozitnost, bude mat co chvila styridsat rokov :) . Tieto rozky su jej oblubene a tento "starozitny" recept pridavam prave kvoli nej. <div><br /></div><div>PS: Nech ti stale chutia dieta moje milovane. S laskou mamka. </div><span><a name='more'></a></span><div><b><u>Ingrediencie: </u></b></div><div>z celej davky vyjde cca 90 rozkov ( podla velkosti pouzitej formicky) </div><div><br /></div><div>250 g struhaneho kokosu</div><div>200 g polohrubej muky </div><div>200 g masla</div><div>1/2 sacku prasku do peciva</div><div>500 g praskoveho cukru ( ja som cukor znizila na 400 g)</div><div><br /></div><div>okrem toho: </div><div>cca 80-10 g cokolady na namacanie koncekov ( pri vianocnom peceni mam stale viacej coko </div><div>rozpustenej , tak presne mnozstvo neviem )<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><u>Postup:</u></b> <p></p></div><div>Vsetky ingrediencie ( samozrejme okrem cokolady) v miske zmiesime na cesto) . Chce to trochu trpezlivosti. Cesto je velmi trusive a nikdy sa mi nepodarilo zmiest ho na uplne kompaktne, ale to vobec nevadi. Ide o to, aby sa vsetky suroviny dobre spolu premiesali. Do formicky ( zarovno) natlacime cesto ( aj ked je trochu sypke, ono sa v tej formicke po natlaceni spoji). Formicky nevymazavame. Pecieme vo vyhriatej rure pri 170 stupnov C asi 8-10 minut do svetlucko ruzova. Kazda rura pecie inak, treba si to odsledovat. Upecene rohlicky vychadzaju z formicky lahko. Vyklapame z formiciek za tepla. Po upeceni nechame ochladit. Konce namacame do rozpustenej cokolady. </div><div><br /></div><div>Poz. Rohlicky su take tvrdsie a vo vnutri nafuknute. Ja ich peciem s maslom, ale z mojho detstva si pamatam, ze ich este moja babicka piekla so stuzenym tukom Iva. Boli viacej vyfuknute vo vnutri ( dute) ale boli aj tvrdsie. Ano, su velmi sladke, ale jednoducho take maju byt. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsULFzMeIBoNaT-ZUTp13cPvEIyxv2_tYuLyiiTI2H73EVKRvPjysnKM4A9TWeibXpAeALkKkH8yVbo644TJCQmpzzBiKVcD70nwnQaA0jhy09McZpG3YbUW5eiiUBWPYwxRGLUbeeF-ia/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsULFzMeIBoNaT-ZUTp13cPvEIyxv2_tYuLyiiTI2H73EVKRvPjysnKM4A9TWeibXpAeALkKkH8yVbo644TJCQmpzzBiKVcD70nwnQaA0jhy09McZpG3YbUW5eiiUBWPYwxRGLUbeeF-ia/w426-h640/2.jpg" width="426" /></a></div><br /><div><br /></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-25887243328475382042020-12-15T22:26:00.001+00:002020-12-15T23:07:45.667+00:00Čokoládové čižmičky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH0nQ_3zanDaXK-q4TjeFkHn_NNDkxWS1tbDo89X8onWbqnQC05ZzdN_OU_CQt0Hc_0AsKcPhdznnblzyBihWKo7zLyVIWag1nyExj9K-aNhpgSK328bdfF5JmSI8o6tvjnmORiatQUFz/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglH0nQ_3zanDaXK-q4TjeFkHn_NNDkxWS1tbDo89X8onWbqnQC05ZzdN_OU_CQt0Hc_0AsKcPhdznnblzyBihWKo7zLyVIWag1nyExj9K-aNhpgSK328bdfF5JmSI8o6tvjnmORiatQUFz/w426-h640/1.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWuxtLoZILSqCJ8byJvK_AW239GWInu1Amiz7jl2RiKh98GgDLxHzBVzoIzsi-uSzNua9Vk1nsfUhCtW8se6YyJwk-g6BV0C1OZbapLoI3nHE42E-6qLcVsa7ppizgP3euBLCO0flIzPy/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWuxtLoZILSqCJ8byJvK_AW239GWInu1Amiz7jl2RiKh98GgDLxHzBVzoIzsi-uSzNua9Vk1nsfUhCtW8se6YyJwk-g6BV0C1OZbapLoI3nHE42E-6qLcVsa7ppizgP3euBLCO0flIzPy/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1G2K8hQPtHzT9hIUpnHCPr9GwctsEF13IIyG2av-6FgadwhHf48fHYqZC8q0VxNVCcWpbTefDpjccyNI75c2EQOwgANg3DAFlypfLn8pisoCvGqVETHHoKezUEyeWdRR14MuNe8AiLS7/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1G2K8hQPtHzT9hIUpnHCPr9GwctsEF13IIyG2av-6FgadwhHf48fHYqZC8q0VxNVCcWpbTefDpjccyNI75c2EQOwgANg3DAFlypfLn8pisoCvGqVETHHoKezUEyeWdRR14MuNe8AiLS7/w426-h640/4.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Kazde Vianoce peciem staru dobru klasiku, ale vzdy sa snazim vyskusat nieco nove, co som este nepiekla. Tieto cokoladove cizmicky su z klasickeho kakaoveho lineckeho cesta. Zlepovat ich mozete maslovou plnkou, dzemom, nutellou, orechovou plnkou, kavovou plnkou. Jednoducho tym, co mate radi. Cizmicky som kedysi davnejsie zahliadla niekde na nete. Boli bez coko polevy a vrch bol namacany do vyslahaneho bielka a kokosu. Ja som si recept upravila podla seba. Urobila som linecke cesto, zlepovala domacou <a href="http://adkas-tastyfood.blogspot.com/2015/12/domaca-nutella.html">nutellou</a> , poliala cokoladou a vrch namocila do bielej cokolady a potom do kokosu. Nie je to nic extra, ale mne sa velmi pacia. Okrem toho, ze pekne vyniknu medzi ostatnymi vianocnymi cukrovinkami aj kombinacia coko a nutelly bola skvela volba. Dufam, ze oslovia aj vas. </div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: justify;"><b><u>Ingrediencie:</u></b></div><div class="separator" style="clear: both; text-align: justify;"> rozpis asi na 18 zlepenych cizmiciek ( zavisi od velkosti formicky aku pouzijete)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">cesto:</div><div class="separator" style="clear: both; text-align: justify;">280 g hladkej muky</div><div class="separator" style="clear: both; text-align: justify;">20 g kakaa ( u mna Dr. Oetker) </div><div class="separator" style="clear: both; text-align: justify;">100 g praskoveho cukru</div><div class="separator" style="clear: both; text-align: justify;">200 g masla</div><div class="separator" style="clear: both; text-align: justify;">1 vajce</div><div class="separator" style="clear: both; text-align: justify;">stipka soli</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Plnka: </div><div class="separator" style="clear: both; text-align: justify;">cca 3 PL domacej nutelly ( mozete pouzit aj kupenu)</div><div class="separator" style="clear: both; text-align: justify;">v pripade kupenej nutely mozete primiesat asi 1 PL zmaknuteho masla, aby sa lahsie natierala</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">alebo dzem</div><div class="separator" style="clear: both; text-align: justify;">alebo orechova plnka ( cca 100 g orechov, 2 PL praskoveho cukru, 2 PL marhuloveho dzemu, 2 PL rumu)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Poleva: </div><div class="separator" style="clear: both; text-align: justify;">cca 150 g cokolady</div><div class="separator" style="clear: both; text-align: justify;">1 KL oleja</div><div class="separator" style="clear: both; text-align: justify;">cca 50 - 60 g bielej cokolady</div><div class="separator" style="clear: both; text-align: justify;">cca 5 PL struhaneho kokosu</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b><u>Postup:</u></b></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Muku preosejeme s kakaom a praskovym cukrom. Pridame zmaknute maslo, vajce a vypracujeme cesto. Zabalime do folie a odlozime do chladu na 1 hodinu. Z cesta si odoberieme asi jednu tretinu a rozvalkame na priblizne 2m hrubku a vykrajujeme formickou cizmicky. Ukladame ich na plech vylozeny papierom na pecenie. Potom vyberieme druhu tretinu cesta a postup opakujeme. Napokon tretiu tretinu cesta a znovu opakujeme ( rozvalkat, vykrojit, dat na plech s papierom na pecenie) . Lepsie sa pracuje s cestom, ak je schladene. Nemusite to tak robit, je to len rada z mojich skusenosti. Pri vykrajovani dosledujte, aby ste vykrojili rovnaky pocet pravych a rovnaky pocet lavych cizmiciek. Pouzila som tu istu formicku, len som otocila na druhu stranu. Pecieme pri 180 stupnoch cca 10 minut. Nechame ochladit a potom ich zlepujeme jednu pravu a jednu lavu cizmicku. Polejeme tmavou cokoladou a nechame ztuhnut na mriezke. Ked je tmava cokolada stuhnuta, vrch cizmiciek namocime do bielej cokolady a potom do struhaneho kokosu. Nechame stuhnut bielu cokoladu. Po stuhnuti cokolady mozeme ulozit do uzatvaratelnej dozy a odlozime do chladu, ak sme pouzili na zlepovanie maslovu plnku. Vela zdaru pri peceni priatelia ! </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Tip: doporucujem pouzit gumene rukavicky pri cokoladovani s bielou cokoladou, kedze na tmavej cokolade nevyzeraju velmi dobre otlacky prstov :) </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86XBce_kPMKLgm0i5iNqeEooVuJbHLJd3rhcZwHMzVoZxkSDX4D_SPeB-cavGCQx4j_K3LWyIQ_T5vHUFqIEqU10HR1GknFGrFPC1f-6j-LGyrxAhsRsBcQVyrMhAUx42e5yHEjI4FY_b/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86XBce_kPMKLgm0i5iNqeEooVuJbHLJd3rhcZwHMzVoZxkSDX4D_SPeB-cavGCQx4j_K3LWyIQ_T5vHUFqIEqU10HR1GknFGrFPC1f-6j-LGyrxAhsRsBcQVyrMhAUx42e5yHEjI4FY_b/w426-h640/5.jpg" width="426" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieort7Se6VvA7MlQ5dW8qJJc1iK5Hp5wxDEq80BUWXHwLM98Im9scoE3HOeFAGH4ipjanePkKkP7hBLU6VQs1z2UNrU-CmxLg_h2jOK2bPFrlcrqKs_Z7FwvavP3h2s9ssruuHoZruTq2j/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieort7Se6VvA7MlQ5dW8qJJc1iK5Hp5wxDEq80BUWXHwLM98Im9scoE3HOeFAGH4ipjanePkKkP7hBLU6VQs1z2UNrU-CmxLg_h2jOK2bPFrlcrqKs_Z7FwvavP3h2s9ssruuHoZruTq2j/w426-h640/2.jpg" width="426" /></a></div><br />adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com2tag:blogger.com,1999:blog-4916792258621671621.post-87165460426514372562020-12-14T21:12:00.002+00:002020-12-14T21:29:56.617+00:00Brownies sobíky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj494FiZuLPxjUPpoadaDLuMUGyxxTeVUXrTLlCZ-wij3OChEB_4gBuvFP_1MYPV8z9Wblh9hlIJNb2MHjUUVdmCENL30LofHQHD2JpgScXu5J_Omv4DjSt535eyqcCHTRINj2pwy1ROKiS/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj494FiZuLPxjUPpoadaDLuMUGyxxTeVUXrTLlCZ-wij3OChEB_4gBuvFP_1MYPV8z9Wblh9hlIJNb2MHjUUVdmCENL30LofHQHD2JpgScXu5J_Omv4DjSt535eyqcCHTRINj2pwy1ROKiS/w426-h640/1.jpg" width="426" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeugAC4q6i8sfOduavR5OOV0wcyJHualbtMnNaM-4VKmt2TDIIn9kEGiSeHqQTL9Iq275uXrgIKRwDYBoIlGunf9Ip4TxuZGeXeRvYjno0SUG_rlo-Xorr7Z3Dr5XyizspXPcA1XVrwrfQ/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeugAC4q6i8sfOduavR5OOV0wcyJHualbtMnNaM-4VKmt2TDIIn9kEGiSeHqQTL9Iq275uXrgIKRwDYBoIlGunf9Ip4TxuZGeXeRvYjno0SUG_rlo-Xorr7Z3Dr5XyizspXPcA1XVrwrfQ/w426-h640/5.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZqLJA4ZLvJV_A4cTKHUucW_DjSbO3V_qgRseYVS4v1vQY0m4FbBIaUAJ8tXuTH4kjCAZDaqEyfyN3U0tOg7qrYD6ooQBLXBmgoUyePw4Co-8PUEKiFDEH-KHa5WIbyC3LQ-nTDVhL9eR/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><br /> <img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZqLJA4ZLvJV_A4cTKHUucW_DjSbO3V_qgRseYVS4v1vQY0m4FbBIaUAJ8tXuTH4kjCAZDaqEyfyN3U0tOg7qrYD6ooQBLXBmgoUyePw4Co-8PUEKiFDEH-KHa5WIbyC3LQ-nTDVhL9eR/w426-h640/4.jpg" width="426" /></a></div> Neviem ako vy, ale ja lubim brownies. Je to velmi silny cokoladovy zakusok. Castokrat az s takym vlhkym zakladom a pre nasinca sa brownie moze zdat, ze je nedopeceny. Predsalen v nasich koncinach sme viac zvyknuty na piskotove zakusky, pripadne hnietene cesta. Vysoky obsah cokolady a pridane maslo ho robi tuhym , ale zaroven takym vlhkym kolacikom. Rozhodne brownies je urceny pro cokoholikov . Nie kazdemu vyhovuje tato konzistencia cesta, ale ako sa hovori, kolko ludi, tolko chuti. Dnes , v predvianocnom case, vam ho prinasam s jemnym nadychom pernikovej chuti a dekorovane ako mile male sobiky. Urcite potesia vase ratolesti. Nech sa paci recept.<span><a name='more'></a></span><div><b><u>Ingrediencie:</u></b></div><div>rozpis na plech 20x30 cm cca 24-27 kusov ( podla velkosti nakrajania)</div><div><br /></div><div>200 g cokolady s vyssim obsahom kakaa ( 60% a viac </div><div>100 g masla</div><div>3 vajcia</div><div>170 g hnedeho cukru ( mozete pouzit aj biely) </div><div>20 g tmaveho kakaa ( u mna Dr. Oetker)</div><div>1 KL vanilkoveho extraktu ( prip. vanilkovy cukor) </div><div>140 g hladkej muky</div><div>1 KL pernikoveho korenia ( nie viac, nechceme mat z brownie pernik) </div><div><br /></div><div>na ozdobu:</div><div>cca 2 PL masla </div><div>1-2 PL nutelly </div><div>oci cukriky, na nos cervene lentilky, alebo drobne prelicky na zdobenie</div><div>slane pracliky </div><div><br /></div><div><b><u>Postup:</u></b> </div><div>Maslo s cokoladou rozpustime nad parou. Miesame, kym sa obe hmoty pekne spoja. Nechame ochladit.</div><div>Vajcia slahame s cukrom. Pridame vanilkovy extrakt ( prip. vanilkovy cukor). Preslahame. Pridame ochadenu, este stale tekutu cokoladu s maslom. Potom opatrne rucne zamiesame prosiatu muku s kakaom a pernikovym korenim. Vylejeme na plech vylozeny papierom ( iba spodok) . Pecieme pri 160 stupnoch C zhruba 15-20 minut. V ziadnom pripade nesmieme brownie vysusit dlshim pecenim . Nechame vychladnut. Pokrajame na trojuholniky. Maslo vyslahame s nutellou a natrieme trojuholnicky kremom. Dozdobime oci, usta a parozky. Nech sa vam dari a nech vasim drobcom prinesu tieto mile male sobiky radost. Dobru chut! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2xGrBG0WGzI3S77WoAJzaPxl7s5flOEF6SRrRGKX-Ce5LsDQ8stOJXeSSP8S0HePO5vEtjFKKTVim9F4PlkfcKsajuTexfXPrirpMv-tnGAdlb1HmNWzkET-3b0owFOhPuNer2qWAtZr/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2xGrBG0WGzI3S77WoAJzaPxl7s5flOEF6SRrRGKX-Ce5LsDQ8stOJXeSSP8S0HePO5vEtjFKKTVim9F4PlkfcKsajuTexfXPrirpMv-tnGAdlb1HmNWzkET-3b0owFOhPuNer2qWAtZr/w426-h640/3.jpg" width="426" /></a></div></div><br /><div><div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1Aumg5a7Uk14C8v9Z6tHdcv3THrcWeyXmA-JDs_TvcZBej8PaYS06IZOtB8OCGKecCBItKGbptaiOXKOZ5W_0TsfSngFAuPVvlMJyQWk44SP-g2F62B1o7SksNf4BWobu74pgysmSdqU/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1Aumg5a7Uk14C8v9Z6tHdcv3THrcWeyXmA-JDs_TvcZBej8PaYS06IZOtB8OCGKecCBItKGbptaiOXKOZ5W_0TsfSngFAuPVvlMJyQWk44SP-g2F62B1o7SksNf4BWobu74pgysmSdqU/w426-h640/2.jpg" width="426" /></a></div></div></div>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-71091962318739970132020-12-07T22:14:00.002+00:002020-12-07T22:14:44.116+00:00Parížsky šalát <p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZSzpi09vFf41l56xe4JmUq7C4Izcl4sHa2yzLwcSxKlhTQCW2NS5ZcO7XB4jd5D6_LbdyoJatthqtl-aKHoF0KLH0fT218GlpbyuYkJwdiNBGgMyDtb3zrokT9gTZg2402VggQK6CKcY/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZSzpi09vFf41l56xe4JmUq7C4Izcl4sHa2yzLwcSxKlhTQCW2NS5ZcO7XB4jd5D6_LbdyoJatthqtl-aKHoF0KLH0fT218GlpbyuYkJwdiNBGgMyDtb3zrokT9gTZg2402VggQK6CKcY/w426-h640/1.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HEPdyLwO9uR9f5yS0dWHM61HkXy8QstXQs__Fz-LG9j_5h9zHoEPBVRU25OB0EzXg3HACTJLfcA4tVMzzeWgEbayHt0vOWnab81A6DV2RZVi5IUSyqtIWkjWuFdkBFX8iO8mn7Ggle6s/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HEPdyLwO9uR9f5yS0dWHM61HkXy8QstXQs__Fz-LG9j_5h9zHoEPBVRU25OB0EzXg3HACTJLfcA4tVMzzeWgEbayHt0vOWnab81A6DV2RZVi5IUSyqtIWkjWuFdkBFX8iO8mn7Ggle6s/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGbYYGKtC454Ef2aP1WlhAgF65M7D_LZJqsn6mZNq_sp8E1wdlZnYc5frKCFpPwcywebGvS2KCaG5TBcT3hdtFoh42YeiDGygyRxxIUzLN4TQ11r1hvSU0mpQVLpO8LAYUgI-6kInqhHa/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGbYYGKtC454Ef2aP1WlhAgF65M7D_LZJqsn6mZNq_sp8E1wdlZnYc5frKCFpPwcywebGvS2KCaG5TBcT3hdtFoh42YeiDGygyRxxIUzLN4TQ11r1hvSU0mpQVLpO8LAYUgI-6kInqhHa/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div style="text-align: justify;">Stara dobra klasika. Parizsky salat. Robievate si aj vy ? Nahodim si tento recept na blog, aby som nemusela stale hladat v mojich zapisnikoch s receptami. Robila som ho sice so sunkou, lebo v Anglicku take nieco ako parizsky salam je nezohnatelny produkt. Chutovo nie je to az taky velky rozdiel co sa pridanej sunky tyka. Nikdy nestiham fotit, vzdy sa velmi rychlo zje. Robila som iba taku mini davku pre nas dvoch. Inak ja vacsinou salaty takehoto typu robievam "od oka". Uz nam chybali len nase klasicke rozky k tomu. Ani za tych par rokov , co uz tu zijeme som si nezvykla na anglicky chlieb ani na pecivo. Dali sme si kvaskovy chlebik so semiackami a hlavne, ze sme si na salatiku pochutnali. </div><span><a name='more'></a></span><div style="text-align: justify;"><b><u>Ingrediencie: </u></b></div><div style="text-align: justify;">cca na 4 porcie</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">300 g sunky na tenko nakrajanej ( na SVK pouzijem parizsku salamu)</div><div style="text-align: justify;">1 konzerva hrasku 340 g</div><div style="text-align: justify;">3-4 sladkokysle nakladane uhorky ( cca 7-9 cm)</div><div style="text-align: justify;">1 mensia cibula</div><div style="text-align: justify;">1 KL praskoveho cukru</div><div style="text-align: justify;">1 Kl worcestrovej omacky</div><div style="text-align: justify;">1 PL stavy z nakladanych uhoriek</div><div style="text-align: justify;">3 PL majonezy </div><div style="text-align: justify;">3 PL bieleho jogurtu ( najlepsie greek style jogurt) </div><div style="text-align: justify;">na dochutenie sol, cestvo mlete cierne korenie</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Postup: </u></b></div><div style="text-align: justify;">Velmi jednoduchy. Sunku nakrajame na tenke pasiky. Do misky ku sunke pridame na jablkovom sruhadle nastruhane uhorky, ocistenu, tiez na jablkovom struhadle nastruhanu cibulu, scedeny hrasok, worcesterovu omacku, cukor, majonezu, stavu z uhoriek , jogurt a dochutime solou, cerstvo mletym korenim. Vsetko spolu premiesame, aby sa dobre prepojili chute. Nechame trochu odstat v chladnicke. Salat sa moze konzumovat s pecivom, chlebom alebo ho mozete pouzit aj na oblozene chlebiky, ci ruske vajcia. Prajem vam dobru chut! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3fUAmN-1Gsuzm4ND1Z4_UX12_y_qFyfMAk-pKDESXy2wyWy7LaxqxTbd8qo5Et6al0hGH4tEPZkSLu_CxeYEPxNA6RSkTpOt5Hf83OmMDSoIzBAwO9cXPUB-KoNy8_82Y1QEBMz-aJ55/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3fUAmN-1Gsuzm4ND1Z4_UX12_y_qFyfMAk-pKDESXy2wyWy7LaxqxTbd8qo5Et6al0hGH4tEPZkSLu_CxeYEPxNA6RSkTpOt5Hf83OmMDSoIzBAwO9cXPUB-KoNy8_82Y1QEBMz-aJ55/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: justify;"><br /></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4tag:blogger.com,1999:blog-4916792258621671621.post-35823275569389939222020-11-26T22:04:00.000+00:002020-11-26T22:04:42.686+00:00Jablkové guľky<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWnySLOzhU8w41uBwCY1XYEElbEan91_ac6ox8Kxp8Nw8yh7pv-xcUjAWEecGcRslt9r2_KLKs-Yu7FEvfCwyvaNCPwXbZ3xKS-wRcRAGKiNijOHZEuG9-HmP504Wi0XaCzQfp86GdexP/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWnySLOzhU8w41uBwCY1XYEElbEan91_ac6ox8Kxp8Nw8yh7pv-xcUjAWEecGcRslt9r2_KLKs-Yu7FEvfCwyvaNCPwXbZ3xKS-wRcRAGKiNijOHZEuG9-HmP504Wi0XaCzQfp86GdexP/w426-h640/2.jpg" width="426" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H7VdOwW1oROUhhkqEk6ZZyOyXV89V2HPskBHWKRsKXNKB-X9PhTjk2TyCG9952qwTrvV1D4MXzbdSAFeV1rgu1q6ZURkJ2cz6uTLVFhSFdA-y6G2BjtyirqoK4GhZWQdV_UANyWKb6K0/s2048/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9H7VdOwW1oROUhhkqEk6ZZyOyXV89V2HPskBHWKRsKXNKB-X9PhTjk2TyCG9952qwTrvV1D4MXzbdSAFeV1rgu1q6ZURkJ2cz6uTLVFhSFdA-y6G2BjtyirqoK4GhZWQdV_UANyWKb6K0/w426-h640/8.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoCNCH0TlTQyC7TmhlKf-Uvrwx93QVyc9EF9xRDwNAz1MnerJ8K0CzOAcMkKQev3eQHBevTSeR59taxRaByArHswdPzfV-jb0FWzfFiKDN2DRefQz8G9CAcCrCMVg2UxWWetrZ0KYxo2e/s2048/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoCNCH0TlTQyC7TmhlKf-Uvrwx93QVyc9EF9xRDwNAz1MnerJ8K0CzOAcMkKQev3eQHBevTSeR59taxRaByArHswdPzfV-jb0FWzfFiKDN2DRefQz8G9CAcCrCMVg2UxWWetrZ0KYxo2e/w426-h640/9.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigRVCqu2guPyzIx40zNcbCRISNSxyIPK5AlS_4npQPyeFmEoZcD_bImJqMdCcxq4aXzJ5Q8yip0OgnaFaXHGOuFR5hkgq47QJWhxD2EmDjeZp6ELDlCH6KLLPrnpeKVtccbcYe15Yl9It/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigRVCqu2guPyzIx40zNcbCRISNSxyIPK5AlS_4npQPyeFmEoZcD_bImJqMdCcxq4aXzJ5Q8yip0OgnaFaXHGOuFR5hkgq47QJWhxD2EmDjeZp6ELDlCH6KLLPrnpeKVtccbcYe15Yl9It/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_ldjiHETRceFXfaiUTBhgP59e2uD49bgicZ-uA8TCekQhe5M97V5UnlPjmm-B69xeU74hABpTppv86kLxw4IXYsd_97v5BpAlkRpnPVU5W7wEynsS5fz9Sbfpk0hLW7IMnip1ZGsVp9g/s2048/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_ldjiHETRceFXfaiUTBhgP59e2uD49bgicZ-uA8TCekQhe5M97V5UnlPjmm-B69xeU74hABpTppv86kLxw4IXYsd_97v5BpAlkRpnPVU5W7wEynsS5fz9Sbfpk0hLW7IMnip1ZGsVp9g/w426-h640/13.jpg" width="426" /></a></div><p><span style="text-align: justify;">Ak mate vela jablcok, doporucujem vyskusat tieto gulky. Ani vela k tomu netreba a ked pouzijete na gulky zdrave susienky a kvalitnu cokoladu, tak si mozete pomlsat bez prilis velkych vycitiek. Priprava je velmi jednoducha. Ak ich budete robit pre deticky, rum zamente za rumovu esenciu alebo na dochutenie pouzijte citron. Vacsinou sa pytate, ze ako dlho sa mozu cukrovinky uskladnovat. Nikdy neviem nato odpovedat lebo u nas nehrozi dlhe uskladnovanie :). Tieto gulky vsak minimalne tyzden postoja v chladnicke v uzatvorenej doze. Nema sa na nich velmi co pokazit. Som vsak presvedcena, ze ani u vas sa dlho neohreju . Nech sa paci , tu je recept:</span></p><span><a name='more'></a></span><div style="text-align: left;"><u>Ingrediencie:</u></div><div style="text-align: left;">cca 30 guliciek ( pocet zavisi od velkosti guliek)</div><div style="text-align: left;"><br />1000 g ocistenych jablk</div><div style="text-align: left;">100g krystaloveho cukru ( cukor regulujte podla sladkosti jablk)</div><div style="text-align: left;">1 KL skorice</div><div style="text-align: left;">1-2 PL rumu (prip. par kvapiek rumovej esencie, pre deticky nahradte 1 KL citronovej stavy)</div><div style="text-align: left;">250 g maslovych susienok</div><div style="text-align: left;"><br /></div><div style="text-align: left;">okrem toho: </div><div style="text-align: left;">150 g horkej cokolady s obsahom aspon 52 % kakaa</div><div style="text-align: left;">2-3 PL oleja</div><div style="text-align: left;">mlete orechy na obalovanie </div><div style="text-align: left;">lubovolna ozdoba ( kusok orechu, liskovec, trochu kremu, coko filigranka a pod.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u>Postup: </u></b></div><div style="text-align: justify;">Jablka ocistime a postruhame na struhadle. Nechame postat cca 10 minut a vytlacime z nich stavu. Pridame cukor a miernom ohni ich podusime asi 15 minut. Pridame skoricu, vanilkovy extrakt a nechame vychladit.</div><div style="text-align: justify;">V mixeri na jemno pomelieme susienky. K vychladenym jablkam pridame susienky, rum a premiesame. Ak by bola jablkova zmes este riedka , pridame trochu viac pomletych susienok. Hmota ma byt tuhsia. Kavovou lyzickou si odoberieme trochu masy a tvarujeme gulky vo velkosti vlasskeho orecha. Ukladame na plech ( tacku) s papierom a dame zachladit do chladnicky. Lepsie sa cokoladuju. </div><div style="text-align: justify;"><br /></div><div style="text-align: left;"><div style="text-align: justify;">Nad parou za staleho miesania rozpustime cokoladu. Podla potreby pridame 2-3 PL oleja a dobre premiesame. Vychladenou, ale stale tekutou cokoladou obalime gulky. Ja to robim tak, ze gulku polozim na vidlicku a lyzickou olejem gulku cokoladovou polevou. Hned obalime v mletych orechoch.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Vlozime do kosickov a lubovolne ozdobime. Odlozime do chladnicky, aby cokolada stuhla. Ako som uz spominala v uvode, gulky v chladnicke v uzatvorenej doze vydrzia tyzden a mozno aj dva, ak sa nezjedia :) . Dobru chut!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tip: namiesto 250 g mletych susienok mozeme pouzit 125 g ml. orechov a 125g mletych susienok</div><div style="text-align: justify;"> obalovat mozno aj v struhanom kokose</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPN8efqdnzJLXmQyIBzGHjBPiWTpiIrCG9RaqUw0kFDdCb5bt0ohqIhimveGFXDKUR2JAEuOEWz4-o8pLNBZWXL0qV41mtD4F9K5mKmw6fOiu8OJ1whkYwXrNhhUbu-3VgWz-Z7jY97Kz/s2048/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPN8efqdnzJLXmQyIBzGHjBPiWTpiIrCG9RaqUw0kFDdCb5bt0ohqIhimveGFXDKUR2JAEuOEWz4-o8pLNBZWXL0qV41mtD4F9K5mKmw6fOiu8OJ1whkYwXrNhhUbu-3VgWz-Z7jY97Kz/w426-h640/10.jpg" width="426" /></a></div><div style="text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-3WHDBFSQyl1q0PA1EluQtuudmkcTP93neJeXe7-e4F5zbay4TmMzgOsIa1zWDrZI42XgHVsT96-wUFodQJf5AvODidq_5anDcmzabtG3eaioyM2HS9JFMVp-VubC9MvDNgEHrI9tD9x/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-3WHDBFSQyl1q0PA1EluQtuudmkcTP93neJeXe7-e4F5zbay4TmMzgOsIa1zWDrZI42XgHVsT96-wUFodQJf5AvODidq_5anDcmzabtG3eaioyM2HS9JFMVp-VubC9MvDNgEHrI9tD9x/w426-h640/1.jpg" width="426" /></a></div><br /><div style="text-align: justify;"><br /></div></div><p style="text-align: justify;"><br /></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4Spojené kráľovstvo55.378051 -3.43597340.145368773068881 -21.014098 70.610733226931117 14.142152tag:blogger.com,1999:blog-4916792258621671621.post-91752336799280159742020-11-22T17:50:00.000+00:002020-11-22T17:50:03.863+00:00Škoricové koláčiky <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHQ-Jd994-BZmeDQIHgbsl37C1mG8V3nrW2dAYIsMkOdq7D0GPIuDNti2IT6yH-mwMA-7TgQNzHzOz6qdaCbMnYSP4ZZlRTFB6GXfh8Z-_yI874Ag9nJgN79aKR0duLtiTfXK4rBpdrkt/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHQ-Jd994-BZmeDQIHgbsl37C1mG8V3nrW2dAYIsMkOdq7D0GPIuDNti2IT6yH-mwMA-7TgQNzHzOz6qdaCbMnYSP4ZZlRTFB6GXfh8Z-_yI874Ag9nJgN79aKR0duLtiTfXK4rBpdrkt/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXecNvGYv_8PhPdcZ1VBtYAyihJRRpHTdhKr5CfEgrq3VmxCPcfPYGn9R9gv87tqw22vFeeTdnJ9FyY_DuZVCRRRwehXZKgg8TtvBiSdByipKlwsERlEU_PkSllT4ysXLq17agZH-PMotP/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXecNvGYv_8PhPdcZ1VBtYAyihJRRpHTdhKr5CfEgrq3VmxCPcfPYGn9R9gv87tqw22vFeeTdnJ9FyY_DuZVCRRRwehXZKgg8TtvBiSdByipKlwsERlEU_PkSllT4ysXLq17agZH-PMotP/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU32hopRkxS-7wAFLBfeZvje9GqZPeo9vp89lwPf4I6AIPZyOzMgMKkIeOri5HmDml6VXErPnA-2QHwQAJXsHRGv6fRXC1V5fApNNXmcgdKg8AnRBdLilFuqBtN5ZAaId-NLjR53FU7UO/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKU32hopRkxS-7wAFLBfeZvje9GqZPeo9vp89lwPf4I6AIPZyOzMgMKkIeOri5HmDml6VXErPnA-2QHwQAJXsHRGv6fRXC1V5fApNNXmcgdKg8AnRBdLilFuqBtN5ZAaId-NLjR53FU7UO/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKTyqlxilk8OXDErL5Pf7vVkCbuUUxb6i4XvgDZO_WvoOUQ7FV7tOhGC2_8FOfJMXDwJ2nGTxNdZy2CxEPgJCEm4OYzCihVr5euTzvT32oaAbHPWBmQcTXW7dFIVVH0pAOfp802bFBjJl/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKTyqlxilk8OXDErL5Pf7vVkCbuUUxb6i4XvgDZO_WvoOUQ7FV7tOhGC2_8FOfJMXDwJ2nGTxNdZy2CxEPgJCEm4OYzCihVr5euTzvT32oaAbHPWBmQcTXW7dFIVVH0pAOfp802bFBjJl/w426-h640/4.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62D3_sPA1imKy80rEqfXT0Mf8ymKuQRd04db-dpp-bid4GycqFwp2P9lAX3UelLxORm2bxzN8-qANCsgsuBASUcr3she9oQyXDcomjAtpbxuJA8Rro_pFN10Q6wdslq6IQKJyaqW4I2LZ/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62D3_sPA1imKy80rEqfXT0Mf8ymKuQRd04db-dpp-bid4GycqFwp2P9lAX3UelLxORm2bxzN8-qANCsgsuBASUcr3she9oQyXDcomjAtpbxuJA8Rro_pFN10Q6wdslq6IQKJyaqW4I2LZ/w426-h640/5.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzu0Fjhv6jWDi948B8buVkhBagDeuKzqc33ps-SdkovcMNOFIG-0t9jiJHT4fUCGg29K44ik_m0xExqFTNupJTMO1R3SVMfW-SOC88IWhD4rZyozF3XIACNr7CYMGmTL19Pljyd_IRgOd/s2048/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzu0Fjhv6jWDi948B8buVkhBagDeuKzqc33ps-SdkovcMNOFIG-0t9jiJHT4fUCGg29K44ik_m0xExqFTNupJTMO1R3SVMfW-SOC88IWhD4rZyozF3XIACNr7CYMGmTL19Pljyd_IRgOd/w426-h640/6.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqtE38s8kPcgns6GeNXyS0Cc8PXeNNgahefh1Oo8v3TSIzBMREEgXnRtZY8izDhe0mjupwRinox4YyM3ZspXBx3pJLFNKg4_5BnHvkgUol690Bu8UcL0_Z7ugjBFQzXGfzJv6xToCNe3T/s2048/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqtE38s8kPcgns6GeNXyS0Cc8PXeNNgahefh1Oo8v3TSIzBMREEgXnRtZY8izDhe0mjupwRinox4YyM3ZspXBx3pJLFNKg4_5BnHvkgUol690Bu8UcL0_Z7ugjBFQzXGfzJv6xToCNe3T/w426-h640/7.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAoza7lFQdaoVTPFjdK9JubaB82hI_VuHwIvsNyHiWtEXCjz4vDq2f25seEqTfE6GSx7CcGoNFwBlJIWBtW3kpK63VujxwVQoWF1kP0K04xS1PGDzzryh6w-mb0I7kesQOgAezsh-alfR/s2048/%25C3%25A1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAoza7lFQdaoVTPFjdK9JubaB82hI_VuHwIvsNyHiWtEXCjz4vDq2f25seEqTfE6GSx7CcGoNFwBlJIWBtW3kpK63VujxwVQoWF1kP0K04xS1PGDzzryh6w-mb0I7kesQOgAezsh-alfR/w426-h640/%25C3%25A1.jpg" width="426" /></a></div><br /> <span style="text-align: justify;">Ked som tieto mini skoricove kolaciky dala ochutnat manzelovi, mojmu hlavnemu ochutnavacovi, tak povedal, ze su vyborne. Milo ma prekvapil lebo to sa velmi casto nestava. Vzdy ma vyhrady k niecomu. Kolaciky presli skuskou, takze sa rada podelim o recept. Skoricove susienky su z velmi jemneho cesta, ktore sa rozplyva na jazyku. Pridana sol do cesta jemne na pozadi vyzdvihuje chut skoricovych kolacikov. Vrchnu kremovu pokryvku tvori spojenie masla, kremoveho syra a dochutene vanilkou. Zaverecnou bodkou na tychto skoricovych susienkach je jemne poprasenie mletou skoricou. Jemne, nepresladene, jednoducho fajne :) . Su lepsie na druhy den, ked postoja a lepsie sa prepoja chute. Snad oslovia aj vas a rozhodnete sa ich vyskusat. Prajem dobru chut!</span><p></p><span><a name='more'></a></span><div style="text-align: left;"><span><b><u>Ingrediencie:</u></b><br /></span><span>rozpis asi na 30 kuskov kolacikov </span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>cesto:<br /></span><span>450 g hl. muky<br /></span><span>3 KL prasku do peciva ( zarovnane)</span></div><div style="text-align: left;"><span>2 KL skorice</span></div><div style="text-align: left;"><span>1/4 KL soli</span></div><div style="text-align: left;">140 g praskoveho cukru</div><div style="text-align: left;"><span>200 g masla</span></div><div style="text-align: left;"><span>2 vajcia</span></div><div style="text-align: left;"><span>1 KL vanilkoveho extraktu ( alebo 1 vanilkovy cukor)</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>krem:</span></div><div style="text-align: left;"><span>150 g masla</span></div><div style="text-align: left;"><span>200 g syroveho kremu Philadelphia a pod. ( ja som pouzila obycajny Goldessa z Lidl) </span></div><div style="text-align: left;"><span>130 g praskoveho cukru ( mnozstvo cukru si mozete regulovat podla svojej chuti)</span></div><div style="text-align: left;"><span>1 KL vanilkoveho extraktu </span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span><b>Postup: </b></span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: justify;"><span>Do misky preosejeme muku, prasok do peciva a pridame skoricu, sol. Premiesame a nechame bokom. Zmaknute maslo vyslahame s cukrom. Po jednom zaslahame vajcia. Pridame vanilkovy extrakt ( prip. vanilkovy cukor. Do naslahaneho masla primiesame sypke suroviny a spracujeme cesto. Cesto je riedsej konzistencie. Prikryjeme foliou a odlozime do chladnicky na 1 hodinu. </span></div><div style="text-align: justify;"><span>Zo schladeneho cesta si odoberame po castiach a urobime sulok asi o priemere asi 2,5 cm. Narezeme asi 2,5 cm kusky a stlacime ich s poharom s rovnym dnom na placky . Hrubka placky by mala byt 1/3 hmoty pred stlacenim. Nemerala som to , ale zhruba tych 5-7 mm. Kolaciky ukladame na plech vylozeny papierom na pecenie. Uukladajte ich trosku dalej od seba, pri peceni mierne narastu. </span> Pecieme ich pri teplote 190 stupnov C asi 8-9 minut. Zalezi to od rury, kedze kazda rura pecie inak. Ked zacnu jemne ruzoviet kraje, tak kolaciky su upecene. nechame ich uplne vychladnut.</div><div style="text-align: justify;"><span><br /></span></div><div style="text-align: justify;"><span>Pripravime krem.</span></div><div style="text-align: justify;"><span>Maslo vyslahame s cukrom. Ked je maslo naslahane , pridame kremovy syr, vanilkovy extrakt a dobre spolu preslahame.</span></div><div style="text-align: justify;">Krem prelozime do cukrarskeho vrecka so spickou s okruhlym otvorom a do kruhu nastriekame krem na vychladnute kolaciky. Vrch jemne posypeme skoricou. Dobru chut! </div><h1 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5C-1PQaDiWhscBa2G4S4gsKPtx0qU1N_iQ18u2XK2fd7Sz50ZMzbNEWYc-H9nX-F2IlSv-qvH6Qnh1swMBMhlxAXfEwWYhMmQ3OwKPNRDCk6VDnc3ijmNWt-Mc8flntv_UTZlbAMWnc/s2048/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDc5C-1PQaDiWhscBa2G4S4gsKPtx0qU1N_iQ18u2XK2fd7Sz50ZMzbNEWYc-H9nX-F2IlSv-qvH6Qnh1swMBMhlxAXfEwWYhMmQ3OwKPNRDCk6VDnc3ijmNWt-Mc8flntv_UTZlbAMWnc/w426-h640/9.jpg" width="426" /></a></div><br /><span><br /></span></h1>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com6tag:blogger.com,1999:blog-4916792258621671621.post-39474631080970176362020-10-04T14:48:00.000+01:002020-10-04T14:48:08.234+01:00Šatôčky z lístkového cesta<p><br /> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqB2kZM70BpyNEOxsUe4nARXfBQiJNE5x1AHzQxmT07zVwvL93NfRfinddq5VjZRRvyIfCop4IAf6gq5g8lC3UBp5xXs2h8pxf0PbBiubT8DHUJ_8fesdPaMzKaclPF4ypN69-kWPfzcH/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqB2kZM70BpyNEOxsUe4nARXfBQiJNE5x1AHzQxmT07zVwvL93NfRfinddq5VjZRRvyIfCop4IAf6gq5g8lC3UBp5xXs2h8pxf0PbBiubT8DHUJ_8fesdPaMzKaclPF4ypN69-kWPfzcH/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EbUj-8IpFB9iS78iECAJ_-GzUkqOIKkDytVckKkWH50mNkzqmN0_E3JEJWDYGpwiG-_Up2IPToP8mCFw928GubX90QIIP5JrPanJaGQvlefT9kp25B0RxXjvGJwN1EG5R3OKMtJr6Lz2/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EbUj-8IpFB9iS78iECAJ_-GzUkqOIKkDytVckKkWH50mNkzqmN0_E3JEJWDYGpwiG-_Up2IPToP8mCFw928GubX90QIIP5JrPanJaGQvlefT9kp25B0RxXjvGJwN1EG5R3OKMtJr6Lz2/w426-h640/2.jpg" width="426" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVivQgRxmmW0cVUALiHiKOsaxWOFcQfcLrmFeE-AKFvN5vh_FCO_QCnSXm6LihYUecicgHMxbJF9T0SzVIYsJM9HXcj1IaTZBlmwNEH9sB5JrwO_zGp1L6r5D5BMS2pVYcE7MAV1jD5Gij/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVivQgRxmmW0cVUALiHiKOsaxWOFcQfcLrmFeE-AKFvN5vh_FCO_QCnSXm6LihYUecicgHMxbJF9T0SzVIYsJM9HXcj1IaTZBlmwNEH9sB5JrwO_zGp1L6r5D5BMS2pVYcE7MAV1jD5Gij/w426-h640/3.jpg" width="426" /></a></div><br /><p style="text-align: justify;">Potrebujete narychlo male obcerstvenie pre navstevu? Alebo len tak si pomaskrtit na niecom chutnom s dobrou salkou caju? Tak toto je to, co by vase potreby mohlo naplnit. Ved maskrta nemusi byt stale iba sladka. Poviem vam, ze tieto satocky su vyborne. Mne teda chutia fantasticky a oblubila som si ich tak, ze som ich v kratkom case robila niekolkokrat po sebe. Nie je to nic zlozite, ale ta chut tejto dobroty je naozaj famozna. Listkove cesto, platok Pancetty, zrely syr Chedar a dva platky masitej paradajky. Tot vsjo. Robievam kadejake slane dobroty z listkoveho cesta, ale ze mna nikdy tato jednoducha kombinacia nenapadla ... hm, teda naozaj nechapem. No nic. Moja anglicka kolegyna doniesla tieto satocky do prace. Zachutilo mi. Samozrejme vyskusala som. Chutili aj MM , takze som zaradila do kategorie oblubenych mnamiek. Velmi doporucujem vyskusat tuto mnamku. </p><span><a name='more'></a></span><div style="text-align: left;">Ingrediencie:</div><div style="text-align: left;">rozpis na 6 kusov satociek</div><div style="text-align: left;"><br />1 listkove cesto rozvalkane 375 g<br />6 tenkych platkov Pancetty<br />cca 100 g syra Chedar mature</div><div style="text-align: left;">2 vacsie paradajky (lepsie su masite paradajky )</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Postup:</div><div style="text-align: left;">Listkove cesto rozprestrieme a porezeme na 6 rovnakych casti. ( rezala som pozdlzne na polovicu a potom na sirku na tri tretiny). Nechame ho na papieri v ktorom bolo zabalene. </div><div style="text-align: left;">Na kazdu cast cesta polozime platok Pancetty, potom nastruhany syr a prikryjeme dvomi platkami paradajok. Dva protilahle rozky cesta prelozime a vrch este posypeme struhanym syrom. Syr nastruhame na struhadle na jablka. Aj s papierom prelozime na plech a pecieme vo vopred vyhriatej rure pri teplote 190 stupnov C cca 25 -30 minut do zlatista. Cas zavisi od rury ako pecie. Prosim, nechajte trochu vychladit a az tak konzumujte :) :) :) . Prajem dobru chut!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUe37UMCyilmXTjS87tLRW5VxLv0ODWPoiS6KzxjNRzzNN8e5aKVEWbNGLuarKC2o3mZ0U3IJNvQnCuleW68WXpTtVg9BHfTIGroS8VCakc6DEsaJ0YeuvlE_I1Y_FCZaPLVEvEVklwd5/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUe37UMCyilmXTjS87tLRW5VxLv0ODWPoiS6KzxjNRzzNN8e5aKVEWbNGLuarKC2o3mZ0U3IJNvQnCuleW68WXpTtVg9BHfTIGroS8VCakc6DEsaJ0YeuvlE_I1Y_FCZaPLVEvEVklwd5/s320/4.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwj4UmEuSCzbpKaRNUG5mmS_vpUBFXFq2pnK2oI7M33kQ4E576hVNBmWz_6cBzy1a2lLGYZDJEJ8iro2y5meYLDnvApHEOdJ80S4rAtFjDV7mmXb0l4GXztZwlBtTV4KstlgNmXOgfibp/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwj4UmEuSCzbpKaRNUG5mmS_vpUBFXFq2pnK2oI7M33kQ4E576hVNBmWz_6cBzy1a2lLGYZDJEJ8iro2y5meYLDnvApHEOdJ80S4rAtFjDV7mmXb0l4GXztZwlBtTV4KstlgNmXOgfibp/s320/5.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSTk2OwPUtZAcNMtqmxFtuWzQeeW5zPMqoZ0PIUpAwRGeKWjmjzmPt2da_dIJYQ5BwYcDjG6MnLLry7EEre_8tzeXnPL0CF2VG9pNIP5bwB3RCWLOQF1nodJq3-DGhPQ9j2EwrnpJEhPI/s2048/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSTk2OwPUtZAcNMtqmxFtuWzQeeW5zPMqoZ0PIUpAwRGeKWjmjzmPt2da_dIJYQ5BwYcDjG6MnLLry7EEre_8tzeXnPL0CF2VG9pNIP5bwB3RCWLOQF1nodJq3-DGhPQ9j2EwrnpJEhPI/s320/6.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWm3egEKLLlQHv9q0-gu_-cFSx-A0LtnBZi7kMQX0hUoJu4-1-s9WMJL8u5JTM3bda-SrfQJxJnPrs5c0LRD3BtHR1v-hfRRgql3D4Ypw22uxsdHK71y729zUmcH5PTzzY7RMce6nJxOo_/s2048/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWm3egEKLLlQHv9q0-gu_-cFSx-A0LtnBZi7kMQX0hUoJu4-1-s9WMJL8u5JTM3bda-SrfQJxJnPrs5c0LRD3BtHR1v-hfRRgql3D4Ypw22uxsdHK71y729zUmcH5PTzzY7RMce6nJxOo_/s320/7.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRA7WSYSQilaUDhyS8S21uLWy4An_sldnNXldDVOitDrdz43RItIoVTpshgryfZpl9WIEsmUnHQZRErEWcYh5rUnpjQbmU7WiRMvasJ4Aj6ZTOMpguOmiNnZv0fA_AmvP07y_pQXz7RQ7e/s2048/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRA7WSYSQilaUDhyS8S21uLWy4An_sldnNXldDVOitDrdz43RItIoVTpshgryfZpl9WIEsmUnHQZRErEWcYh5rUnpjQbmU7WiRMvasJ4Aj6ZTOMpguOmiNnZv0fA_AmvP07y_pQXz7RQ7e/s320/8.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><p><br /></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-33301439921938671952020-10-02T23:13:00.000+01:002020-10-02T23:13:15.694+01:00Cuketovo-čokoládový zákusok<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSXeRLyDigvf-R3oEaN8p3220BMmgb3GEETfWYadlLg_MSsjbg4W0O2EV3aJmrAV6ivx3dl3hvr8eBBxw1aXxrMIGxdILG7wo0up8AH_VDr9ZAYsvaCR9kqoXZ63-49Uji4U4QfqM5d3X/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1351" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSXeRLyDigvf-R3oEaN8p3220BMmgb3GEETfWYadlLg_MSsjbg4W0O2EV3aJmrAV6ivx3dl3hvr8eBBxw1aXxrMIGxdILG7wo0up8AH_VDr9ZAYsvaCR9kqoXZ63-49Uji4U4QfqM5d3X/w422-h640/1.jpg" width="422" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sQckEJ6C7zCF-m70IrfrBd6ICUoIDBZxGPtMhLEtVyLDK1uOSsuT21h72kqUihbrvQa8KXJoWjpIWzRspOutwbDrLNlwNWY2sNA4kLmdAVQItYmaAhvLMiqhYfYMPnLRmIzWoBC8E9_4/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sQckEJ6C7zCF-m70IrfrBd6ICUoIDBZxGPtMhLEtVyLDK1uOSsuT21h72kqUihbrvQa8KXJoWjpIWzRspOutwbDrLNlwNWY2sNA4kLmdAVQItYmaAhvLMiqhYfYMPnLRmIzWoBC8E9_4/w426-h640/2.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQv2QOHr_eaotx73syF4Q5QWni7I9PlriIP1L-O0BSOAa6yMGUbRpPRH46A0SX1NL3kVWtEFqi9sRktsq7alkKTqkjR0WJmCEnj7ZxogZ20kPJ2j7s63PQMWkmXOtVBldY3Po07axoluI/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQv2QOHr_eaotx73syF4Q5QWni7I9PlriIP1L-O0BSOAa6yMGUbRpPRH46A0SX1NL3kVWtEFqi9sRktsq7alkKTqkjR0WJmCEnj7ZxogZ20kPJ2j7s63PQMWkmXOtVBldY3Po07axoluI/w426-h640/5.jpg" width="426" /></a></div><p><br /></p><p>Mozno vas prekvapi kombinacia cukety a cokolady. Vedzte, ze tu pridanu cuketu vobec nie je citit v kolaciku. Jej ulohou je zvlacnovat cesto a tuto ulohu zvlada uplne bravurne. V ceste je citit cokoladu a jej chut je podfarbena pridanou skoricou a vanilkou. U nas sa tento zakusok stal velmi oblubenym a v poslednom case som ho piekla niekolkokrat. Recept som dostala od dcerinej svagrinky a pochadza z webovej stranky: <a href="https://www.zenyvmeste.sk/">Zeny v meste</a> . Recept pridavam s mojimi upravami. Priprava zakusku nie je narocna a ja len mozem odporucit vyskusat ho. Nech sa paci, tu je recept:</p><span><a name='more'></a></span><p><b>Ingrediencie:</b></p><div style="text-align: left;">rozpis je na plech 30x40 cm</div><p>1 hrncek = 250 ml</p><div style="text-align: left;"><br /></div><div style="text-align: left;">3 hrnceky polohrubej muky</div><div style="text-align: left;">3 PL kakaa </div><div style="text-align: left;">1 KL soda bicarbony ( zarovnana)</div><div style="text-align: left;">2 KL prasku do peciva</div><div style="text-align: left;">2 KL mletej skorice</div><div style="text-align: left;">1,5 hrnceka mlieka</div><div style="text-align: left;">3/4 hrnceka oleja</div><div style="text-align: left;">4 vajcia</div><div style="text-align: left;">1-1,5 hrnceka krystalovaho cukru</div><div style="text-align: left;">1 KL vanilkoveho extraktu ( ak nemate, pouzite 2 vanilkove cukre) </div><div style="text-align: left;">3 mensie cukety alebo 1 vacsiu ( 3 hrnceky nastruhanej cukety)</div><div style="text-align: left;">200 g horkej cokolady</div><div style="text-align: left;"><br /></div><div style="text-align: left;">okrem toho:</div><div style="text-align: left;">malinovy alebo ribezlovy dzem na potretie upeceneho zakusku</div><div style="text-align: left;">2-3 PL kokosu na posyp</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Postup:</b></div><div style="text-align: left;">Nastruhame cuketu na struhadle na jablka. Ak mame mladu, netreba osupat, mozeme struhat aj so supou. Ak mate starsiu ( vacsiu) z, ktora uz ma supku starsiu, tak osupeme, rozpolime a vyberieme jadierka. Odlozime bokom.</div><div style="text-align: left;">Muku, kakako, prasok do peciva, skoricu, soda bicarbonu preosejeme, pridame nasekanu cokoladu a dame stranou. </div><div style="text-align: left;">Vajcia naslahame s cukrom do penista. Pridame vanilkovy extrakt, mlieko, olej a spolu preslame. Pridame sypke suroviny a nakoniec vyzmykanu, postruhanu cuketu. Premiesame a vylejeme na vymasteny a mukou vysypany plech. Pecieme pri 180 stupnoch C asi 25- 30 minut. Skuska spajlou. Ja som potrela upeceny zakusok dzemom a posypala struhanym kokosom. Mozete iba posypat praskovym cukrom, alebo podavat s kopcekom zmrzliny. Fantazii sa medze nekladu. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9ECgVvZSGtlGvWSvOsFsFqCmDaTe-qxvwCnT8eTXDmDIKYlbVpxL69qrq2bxNDUgsunqxO2C8wAccH9MEwBRqN5Cg7FyKA9TksfjWTx9GkgKzEQ5x3NNexzegrHrY1jsD7tkqWN0YTyI/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9ECgVvZSGtlGvWSvOsFsFqCmDaTe-qxvwCnT8eTXDmDIKYlbVpxL69qrq2bxNDUgsunqxO2C8wAccH9MEwBRqN5Cg7FyKA9TksfjWTx9GkgKzEQ5x3NNexzegrHrY1jsD7tkqWN0YTyI/s320/4.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIAZ4RJkxUk6qq5YtOXLja9BqH8buSdpVPM9D5o-5lSWN5iNinZ8s5XnbJ4jWhkhXmViQfy8JhzU7Ttqc4zgiM8TT1aqK6nhmOXAiYbXKWhQ6sj0qTU-SxK6Fqn__BJxg9L81CqMX0Zxe/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1364" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIAZ4RJkxUk6qq5YtOXLja9BqH8buSdpVPM9D5o-5lSWN5iNinZ8s5XnbJ4jWhkhXmViQfy8JhzU7Ttqc4zgiM8TT1aqK6nhmOXAiYbXKWhQ6sj0qTU-SxK6Fqn__BJxg9L81CqMX0Zxe/s320/2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com0tag:blogger.com,1999:blog-4916792258621671621.post-83346092099469029472020-09-28T21:40:00.019+01:002020-09-29T17:23:46.760+01:00Čokoládovo-jahodový zákusok (nepečený)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQehPNP5hfX4uId6iNxR5WVYWJIeMjsPguvUjv1thbnXjUavlXl1ktyMFqLWhRIMG7u-I5zirdL31kM0GsX4HQ9KvX0mT8tzH-U3ZqpcO6tn9O9wr82u97VaGtF5CuF2EpmrXEyybXcvO/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQehPNP5hfX4uId6iNxR5WVYWJIeMjsPguvUjv1thbnXjUavlXl1ktyMFqLWhRIMG7u-I5zirdL31kM0GsX4HQ9KvX0mT8tzH-U3ZqpcO6tn9O9wr82u97VaGtF5CuF2EpmrXEyybXcvO/w426-h640/1.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocxbXwfvpLke346O6uIHtjBkab9IgRwuZleQgyxCSWrF0JWARIpCQmwUGQwN_pikEuLhRd4mD0JIKL6GHboi7aKdeRq_rI7QYen0OgUI19p3jrSe_kSk4ZHuKENrTXhvgsrCrYRtP1nHF/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocxbXwfvpLke346O6uIHtjBkab9IgRwuZleQgyxCSWrF0JWARIpCQmwUGQwN_pikEuLhRd4mD0JIKL6GHboi7aKdeRq_rI7QYen0OgUI19p3jrSe_kSk4ZHuKENrTXhvgsrCrYRtP1nHF/w426-h640/2.jpg" width="426" /></a></div><div><br /></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsDDsxvXZHm1SpXKHb03T0ja3peJbPp-W43AlbK-heya7n-4EJ67KwUrWrk04A02Iu98-eHVnvRSzrdPE7tauHEqojyJMSy9thF9l5CvQb25b76slpARNzmpq9SXLUfTsayIh51L9r_As/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsDDsxvXZHm1SpXKHb03T0ja3peJbPp-W43AlbK-heya7n-4EJ67KwUrWrk04A02Iu98-eHVnvRSzrdPE7tauHEqojyJMSy9thF9l5CvQb25b76slpARNzmpq9SXLUfTsayIh51L9r_As/w426-h640/3.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeJiy8NpeDUxgcicZZhtLNpOvAAVnrhjie3ZUjh2BU4ZQMsEbjkvlYzj0zuD0NalA6gji7AaRAxhJoO_nq-hNFzGMfTkQHq5foDZCrzvnQV5OQKCQXYoht0aTdN2F-kRqB9qxxIq7RrLP/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeJiy8NpeDUxgcicZZhtLNpOvAAVnrhjie3ZUjh2BU4ZQMsEbjkvlYzj0zuD0NalA6gji7AaRAxhJoO_nq-hNFzGMfTkQHq5foDZCrzvnQV5OQKCQXYoht0aTdN2F-kRqB9qxxIq7RrLP/w426-h640/4.jpg" width="426" /></a></div><div><br /></div><div><br /></div><div style="text-align: justify;">Ponukam vam jednu nepecenu dobrotu. Ak sa vam nechce zapinat ruru a mate chut na nieco mnamkove, tak toto vam urcite pohladi chutove pohariky. Je to nepeceny zakusok na baze detskej krupice, cokolady, kakaa a vrch tvori lahodna, vanilkova kremova vrstva s ovocim. Ja som pouzila jahody. Ovocie mozete pouzit akekolvek, najlepsie vsak cerstve. Zakusok podavajte dobre vychladeny z chladnicky. Povodne je recept bez susienok pod cokoladovou krupicou, ale ja som ich pridala a to nielen kvoli efektu, ale prisiel mi taky ten zakusok nedokonceny. Susienky pod krupicou dost navlhli, ale na chuti zakusku to absolutne nic neubralo. Nech sa paci, tu je recept:</div><span><a name='more'></a></span><div style="text-align: justify;"><b>Ingrediencie: </b></div><div style="text-align: justify;">1 l mlieka</div><div style="text-align: justify;">200 g detskej krupice</div><div style="text-align: justify;">140 kryst. cukru</div><div style="text-align: justify;">3 PL preosiateho kakaa</div><div style="text-align: justify;">140 g horkej cokolady</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Krem:</div><div style="text-align: justify;">500 g mascarpone</div><div style="text-align: justify;">250 ml slahackovej smotany</div><div style="text-align: justify;">2 - 3 PL praskoveho cukru</div><div style="text-align: justify;">6 platkov zelatiny</div><div style="text-align: justify;">500 g cerstvych jahod</div><div style="text-align: justify;">1 KL vanilkoveho extraktu</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">okrem toho:</div><div style="text-align: justify;">cca 150 g susienok ( Petit Buro, Bebe a pod.)</div><div style="text-align: justify;">Jahody na ozdobu, prip. slahacku</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Postup: </b></div><div style="text-align: justify;">Pripravime si plech o velkosti 25x30cm a vylozime ho susienkami. Mne vyslo 24 kuskov ( 4x6). V mlieku za staleho miesania uvarime detsku krupicu. Ked krupica zacina hustnut, pridame cukor zmesany s preosiatym kakaom. Na miernom ohni, za staleho miesania povarime do zhustnutia. Stale miesame, aby sa nam nenarobili hrudky. Ked je uz krupica husta, odstavime ju zo sporaka a pridame nalamanu cokoladu. Stale miesame, kym sa cokolada uplne rozpusti. Este teplu krupicu nalejeme na susienky a uhladime ju. Odlozime bokom vychladnut.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Jahody umyjeme, osusime a nakrajame ich na mensie kusky. Platky zelatiny namocime do studenej vody. Zo slahackovej smotany odoberieme asi 2-3 PL. Pridame do nej vyzmykane zelatinove platky a na velmi miernom ohni zahrejeme. Miesame, kym sa zelatina nerozpusti. Pozor, nesmie vriet! Mascarpone, slahacku, praskovy cukor, vanilkovy extrakt vyslahame do tuha. Odoberieme asi 2 PL z vyslahanej mascarpone-slahackovej zmesi a pridame do rozpustenej zelatiny. Dobre premiesame a potom tuto zelatinovu zmes zaslahame do vyslahanej slahacky s mascarpone. Uz len rucne zamiesame nakrajane jahody. Smotanovu zmes vylejme na vychladnuty krupicovy zaklad. Rovnomerne rozotrieme a odlozime stuhnut do chladnicky aspon na 3 hodiny. Krajame pomedzi susienky, tak aby jedna susienka bola zaklad jednej porcie. Vrch mozete zdobit vyslahanou slahackou, pripadne cerstvym ovocim. </div><div style="text-align: justify;">Dobru chut! </div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfqvf8JUp2mPs8sxIcBoFFwE_yU2Y0MOrgYrk3aqgxfJwbW-Itoinf8IH2CGU9pZ-t8IgfSQCgIxEelpmw7d9OWekUogDeB4SfdmTkxaYIwrRQhoBGgJ8_CPD_8S-RVfHIUllkoXFGde7/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfqvf8JUp2mPs8sxIcBoFFwE_yU2Y0MOrgYrk3aqgxfJwbW-Itoinf8IH2CGU9pZ-t8IgfSQCgIxEelpmw7d9OWekUogDeB4SfdmTkxaYIwrRQhoBGgJ8_CPD_8S-RVfHIUllkoXFGde7/w426-h640/5.jpg" width="426" /></a></div><br />adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com4tag:blogger.com,1999:blog-4916792258621671621.post-16862643918858027302020-04-19T19:39:00.000+01:002020-04-19T19:58:57.682+01:00Makový pohár s ovocím<div class="separator" style="clear: both; text-align: center;">
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Dnes taka rychlovka. Tento dezert som chcela vyskusat uz velmi , velmi davno. Akosi som to vzdy odkladala a konecne dosiel cas na jeho vyskusanie. Inspirovala som sa od mojej sestricky, ktora ho pred par rokmi uverejnila na <a href="https://www.mimibazar.sk/recept/4902/makovy-krem?fbclid=IwAR2HitJcpNOQWuu2ALpLmM1dHvXyxxTwsmVsUvnZwoBKWqjnSWA6xHeUX_g">MMB</a>. Ja som si ho vsak prisposobila podla seba. Do tvarohu som pridala vajecny konak a samozrejme moju milovanu vanilku z Karibiku :). Na spodok pohara som este naviac pridala pomlete Oreo susienky ( bez kremu ). Niezeby som ich nejako milovala, ale kvoli efektu, kvoli ich tmavej farbe. Ten tvarohovo-makovy krem si viem predstavit aj s inym ovocim. Mozete pouzit akekolvek ovocie, ktore sa da dobre rozmixovat na hladke pyre. Dezert podavame dobre vychladeny. </div>
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<a name='more'></a><b>Ingrediencie:</b><br />
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rozpis na 4 porcie</div>
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250 g tvarohu (ja som pouzila jemne hrudkovity)</div>
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3 PL praskoveho cukru</div>
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1 KL vanilkoveho extraktu</div>
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100 ml vajecneho konaku </div>
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4 PL mleteho maku</div>
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250 ml slahackovej smotany</div>
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1 maly balik Oreo susienok</div>
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ovocne pyre</div>
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2x 410 g marhuloveho kompotu</div>
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na ozdobu</div>
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coko filigranky, slahacka, coko drt alebo podla vlastneho uvazenia</div>
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<b>Postup:</b></div>
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Tvaroh dame do misky a pridame cukor, vajecny konak, vanilkovy extrakt. Ponornym mixerom vsetko spolu rozmixujeme na hladku hmotu. Slahacku vyslahame dotuha. Nechame asi 3 PL bokom na ozdobu. Zbytok jemne iba rucne zamiesame do tvarohovej zmesi. Odlozime do chladnicky. </div>
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Marhule scedime od stavy. Rozmixujeme ich na jemne pyre. </div>
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Susienky oddelime a odstranime krem. Pomelieme ich. </div>
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Plnime do poharov. Susienky, makovy krem, ovocne pyre. Makovy krem, ovocne pyre. Vrch ozdobime slahackou a coko ozdobami. Odlozime do chladnicky dobre zachladit. Dezert podavame dobre schladeny. Prajem dobru chut!<br />
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Poznamka: pomlety mak ochutnajte, aby nebol horky. Pokazite tym chut celeho dezertu.</div>
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adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com2tag:blogger.com,1999:blog-4916792258621671621.post-45141764452311144752020-04-13T09:42:00.001+01:002020-04-13T20:25:11.011+01:00Malinová terina<div class="separator" style="clear: both; text-align: center;">
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Malinova terina s vanilkovou prichutou je velmi jednoducha a nenarocna na pripravu. Pekne vynikne na sviatocnom stole. Kedze sme tohto roku sviatkovali iba my dvaja s manzelom, uplne nam tento oku lahodiaci dezert postacoval. Zaklad tvori grecky jogurt, slahackova smotana a moja milovana vanilka z Karibiku. Ak mate moznost , pouzite pri peceni a hlavne pri vyrobe dezertov pravu vanilku. Je to uplne iny level chuti. Ja som si prvykat doniesla z Mexika a uplne som sa do nej zamilovala. Minuly rok som si doniesla z Dominikanskej republiky a neviem sa tej krasnej chute nabazit. Isto, iste pri dalsej navsteve Karibiku si donesiem opat zasoby. Inak prezradim vam, ze milujem Karibik. Tam by som vedela zit. Milujem tie nadherne plaze s bielym pieskom a tyrkysovu farbu Atlantiku. Dobre no, nechala som sa trochu uniest spomienkami na moje krasne dovolenky. Takze spat k receptu. K v uvode spominanym surovinam este budeme potrebovat dlhe piskoty, veeela malin, bielu coko a dalsie podla vlastneho uvazenia. Ja som este pridala posekane pistacie a podrvene snehove pusinky. Tak co? Navnadila som vas na tuto dobrotu? Nech sa paci, pozrite si recept.</div>
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Ingediencie:<br />
rozpis je na podlhovastu formu 30x11cm </div>
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500 ml greckeho jogurtu</div>
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500 ml slahackovej smotany</div>
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80-100g praskoveho cukru<br />
2 KL vanilkoveho extraktu , 1kl vanilkovej pasty (ak nemate, pridajte 2 sacky vanilkoveho cukru) </div>
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7 ks platkov zelatiny</div>
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18 ks dlhych piskot ( ja som pouzila Savoiardi )<br />
350 g malin<br />
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okrem toho:<br />
100 g bielej cokolady<br />
50 ml slahackovej smotany<br />
100 g malin<br />
posekane pistacie a 2 snehove pusinky pomrvene ( nemusi byt)<br />
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Postup:<br />
Pripravime si formu. Vylozime ju potravinarskou foliou. Ulozime piskoty po dlhsej strane. Na kazdu stranu 9 kusov.<br />
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Zelatinove platky namocime do studenej vody. Polovicu mnozstva jogurtu zahrejeme, ale nevarime. Ostavime z ohna a do tepleho jogurtu zamiesame vyzmykanu zelatinu. Miesame, kym sa zelatina rozpusti. Potom pridame zbytok jogurtu, zamiesame, kym sa cela hmota pekne spoji, odstavime bokom k uplnemu vychladnutiu.<br />
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Dobre schladenu slahackovu smotanu vyslahame s praskovym cukrom, vanilkou dotuha. Opatrne asi na trikrat vmiesame do vychladeneho zelatinoveho jogurtu. Miesame iba rucne, jemne akokeby sme stierku iba jemne obracali. Pridame maliny a jemne zamiesame.<br />
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Naplnime formu , prikryjem ju foliou a odlozime do chladnicky stuhnut na par hodin. Najlepsie cez noc.<br />
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Na formu prilozime podnos a obratime tak, ze uzsia cast bude hore. Odstranime foliu a terinu dozdobime.<br />
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Cokoladova poleva:<br />
nad parou za staleho miesania rozpustime nalamanu cokoladu spolu so slahackovu smotanou. Miesame, kym sa pekne cokolada nerozpusti. Ochladenou a stale tekutou cokoladou polejeme vrch teriny a dozdobime malinami, prip. posekanymi pistaciami, namrvenymi pusinkami alebo podla vlastneho uvazenia. Dobru chut !<br />
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Poznamka:<br />
Piskoty mi trosku pretrcali na tej sirsej strane ( po otoceni spodok teriny) , tak som tie piskoty pilkovym nozom pred preklopenim na tacku trochu skratila . Islo to dobre, kedze piskoty boli jemne navlhnute od jogurtovej plnky. </div>
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<br />adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com5tag:blogger.com,1999:blog-4916792258621671621.post-39260158932167381232019-12-01T19:57:00.000+00:002019-12-01T19:58:31.337+00:00Jablčník s vanilkovou penou<div class="separator" style="clear: both; text-align: center;">
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Struhany jablcnik v trochu inom prevedeni ako sme zvyknuti. Ta vanilkova pena jemne pripomina masrhmallow penove cukriky. Konzistenciou nie je taka pevna, ale chutovo velmi podobna. Ja som tam trochu citila ten vanilkovy puding. Niekomu ta chut marshmallow cukrikov chuti, niekomu zas nie. Sto ludi , sto chuti. Pena sa robi z bielkov, do ktorych sa pridava vanilkovy puding a olej. Ano olej. Ten olej robi bielka takymi penovymi. Bez oleja su potom bielka iba pusinkovej konzistenice. Mne skor vadilo , ze bolo malo cesta. Aj ked som robila zakusok na mensi plech ako zvycajne. Mozno nabuduce pridam trochu muky. Zakusok nie je presladeny. Celkova chut zavisi aj od toho, ake kysle jablcka pouzijete. Nie je narocny na pripravu ani suroviny. Velmi lubime kolaciky s jablckami. Ci uz su to piskotove, hnietene alebo kysnute. Moj prvy degustator je moj manzel. Ved ako inac, ked sme momentalne iba sami dvaja. Komentoval, ze je to vyborny zakusok, taky osviezujuci. Tak snad oslovi aj vas. Nech sa paci recept.</div>
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Ingredienice:</div>
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rozpis na plech 25cm x30 cm</div>
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Cesto:</div>
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360 g polohrubej muky</div>
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250 g masla</div>
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1 KL prasku do peciva</div>
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3 PL praskoveho cukru</div>
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5 zltkov</div>
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stipka soli</div>
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Jablkova plnka :</div>
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1200 - 1500 g uz ocistenych jablk</div>
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2 PL krystaloveho cukru</div>
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1 KL mletej skorice</div>
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1 zlaty klas</div>
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stava z jedneho mensieho citrona</div>
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Bielkova vanilkova pena: </div>
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5 bielkov </div>
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200 g krystaloveho cukru</div>
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1 KL vanilkoveho extraktu</div>
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2x40 g vanilkovy puding </div>
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125 ml oleja ( slnecnicovy alebo repkovy) </div>
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stipka soli </div>
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Postup: </div>
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Ako prve pripravime cesto. Muku s praskom do peciva a solou preosejeme. Pridame studene na mensie kocky pokrajane maslo. Cesto spracovavame rychlo, iba nozom, az dostaneme konzistenciu akokeby sme pripravovali posypku na kolac. Potom pridame cukor a zltka. Rychlo spracujeme hladke cesto ( mozeme aj v robote). Aj tu plati, ze hnietene cesto nespracovame dlho lebo potom sa cesto trha a oduje pri peceni. Aj ked v tomto recepte budeme cesto iba struhat. Cesto rozdelime na 3/4 a 1/4. Zabalime bochniky a odlozime do mraznicky stuhnut.</div>
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Jablka ocistime a na struhame na struhadle. Pridame citronovu stavu, cukor, skoricu a jablcka podusime. Ked su jablka podusene v niekolkych castiach pridame zlaty klas a to iba tak, ze jemne poprasime a rychlo dobre premiesame, aby sa neurobili hrcky. Nechame prevriet, odstavime z ohna a nechame vychladnut. Mne sa viac osvedcilo v minulosti rozmiesat v malom mnozstve vody a tak naliat na jablcka a nechat prevriet. Chladnutim masa trochu stuhne. </div>
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Plech vymazeme jemne maslom a vylozime papierom na pecenie. 3/4 cesta vyberieme z mraznicky a rovnomerne ho nastruhame na papier. Dlanou jemne utlapkame cesto. Dame ho predpiect na 15-18 minut ( kazda rura pecie inak) pri teplote 190 stupnov C. </div>
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Na predpecene cesto namazeme vychladenu jablkovu plnku. Cesto moze byt teple.</div>
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Bielka naslahame so stipkou soli. Po lyziciach pridavame cukor a zakazdym dobre preslahame. Pridame vanilkovy exkrat. Za staleho slahania pridavame po castiach pudingovy prasok. Robila som to tak, ze do sitka som si dala puding a trochu poprasila bielka. Zaslahala prasok a znovu som postup opakovala az som minula cely pudingovy prasok. Nakoniec stale slahajuc bielka vo velmi tenkom pramienku som prilievme olej do bielkov. Olej lejeme na stenu nadoby a dbame na to, aby sa sa dobre zaslahal. Ak sa prida olej vo vacsom mnozstve naraz, pena z bielkov velmi zredne. Pena po pridani oleja trosinku upadne, ale ona sa pecenim pekne opat nadvihne.</div>
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Bielkovu penu natrieme rovnomerne na jablkovu plnku. 1/4 cesta nastruhame na vrch. Vlozime do rury a pri teplote 180 stupnov C dopecieme zakusok este 30-40 minut. Ja som ho piekla 40 minut. Opat cas zavisi od rury, kazda rura pecie inak. </div>
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Po vychladnuti zakusok porasime praskovym cukrom a pochutname si na nom so salkou kavy alebo dobreho cajika . Prajem vam dobru chut!</div>
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adkashttp://www.blogger.com/profile/04357616852630776858noreply@blogger.com2tag:blogger.com,1999:blog-4916792258621671621.post-60940133252521009992019-11-18T20:16:00.000+00:002019-11-18T20:16:15.042+00:00Giveaway - darovačka - vyhlásenie výhercuMili priatelia,<br />
<br />
dakujem vsetkym za ucast v sutazi.<br />
Nadisiel cas na ukoncenie sutaze a ja s radostou oznamujem, ze stastnou vyherkynou sa stava: <br />
<br />
<b><cite class="user" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; font-style: normal;"><a href="https://www.blogger.com/profile/08901010590613939358" rel="nofollow" style="color: #9900ff; text-decoration-line: none;">Aďka</a></cite><span class="icon user " style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;"></span><span class="datetime secondary-text" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; margin-left: 6px;"><a href="https://adkas-tastyfood.blogspot.com/2019/11/giveaway-darovacka.html?showComment=1573459584513#c6502203524020136417" rel="nofollow" style="color: #9900ff; text-decoration-line: none;">11. novembra 2019, 8:06</a> </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; text-align: justify;">Aďka (blog).</span></b><br />
<b><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; text-align: justify;"><br /></span></b>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: justify;">Srdecne gratulujem k vyhre </span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: justify;">Prosim vyherkynu, aby ma kontaktovala ohladom udajov, Fotecka s balickom by ma potesila, ale nie je podmienkou. </span><br />
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: justify;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: justify;">Pekny vecer vsetkym a snad na buduce sa stastie usmeje prave na vas. </span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><span style="background-color: white; color: #545454; font-family: arial, sans-serif;">❤️</span><br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif;"><br /></span>
<span style="color: #545454; font-family: arial, sans-serif;"><span style="background-color: white;">Adriana</span></span><br />
<span style="color: #545454; font-family: arial, sans-serif;"><span style="background-color: white;"><br /></span></span>
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