tag:blogger.com,1999:blog-9567921715732627002024-03-09T02:24:20.740+01:00Café et Gâteaukatúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-956792171573262700.post-45940154567415422972014-09-01T15:19:00.001+02:002014-09-01T15:19:16.180+02:00_kotyogó granita<div style="text-align: justify;">
Zázračný to strojček. Ktokoľvek ho vymyslel. Dole voda, do filtra káva, omamná vôňa kuchyne. Strojček začne žblnkať. Hore káva. Ranné rituály.</div>
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<a href="http://4.bp.blogspot.com/-4FUE06fWvxE/VARyArSxxqI/AAAAAAAABMs/0B9VItE1KsE/s1600/000009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4FUE06fWvxE/VARyArSxxqI/AAAAAAAABMs/0B9VItE1KsE/s1600/000009.JPG" height="428" width="640" /></a></div>
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Ráno, naobed či večer, v lete či v zime. Káva je univerzál. Káva a koláč. Káva a koláč spojení v granite. Sicílska amore.</div>
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<a href="http://4.bp.blogspot.com/-NNnY3Hs3Ees/VARx7F9kiII/AAAAAAAABMc/9S44gCCp5MU/s1600/000010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NNnY3Hs3Ees/VARx7F9kiII/AAAAAAAABMc/9S44gCCp5MU/s1600/000010.JPG" height="428" width="640" /></a></div>
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Prvý krát som jedla granitu na Sicílii - nie, nie takú, akú dostať na kúpaliskách, takú ozajstnú. S chuťou kávy, kávy z kotyogó.</div>
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<b>.ingrediencie a postup.</b></div>
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Pripravte si <b>liter kávy z kotyogó</b>. Oplatí sa mať to najväčšie možné, inak ju jednoducho musíte variť viackrát. V <b>350 ml vody</b> rozpustite<b> 80 gramov cukru</b>. Prilejte kávu a varte. Vložte do nádob na zmrazovanie a mrazte. Po 45 minútach skontrolujte. Prehabte vidličkou a opakujte v 25-35 minútových intervaloch až kým nedostanete granitovú textúru. </div>
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<a href="http://4.bp.blogspot.com/-rMxNXtIJE4o/VARx-f_YfcI/AAAAAAAABMk/UvXCx9CwEP0/s1600/000008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rMxNXtIJE4o/VARx-f_YfcI/AAAAAAAABMk/UvXCx9CwEP0/s1600/000008.JPG" height="428" width="640" /></a></div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-72812126945502020832014-07-09T20:04:00.005+02:002014-07-09T20:04:47.787+02:00_falafelVšetci tí, ktorí ste si všimli malú veľkú pauzu od blogu, môžete opäť so mnou variť. Nateraz som späť. <br />
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<a href="http://3.bp.blogspot.com/-fr08WP3AYU8/U72Dd9MzPJI/AAAAAAAABAE/z4Z11C_o7Ro/s1600/000008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fr08WP3AYU8/U72Dd9MzPJI/AAAAAAAABAE/z4Z11C_o7Ro/s1600/000008.JPG" height="430" width="640" /></a></div>
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<strong>.potrebujeme.</strong></div>
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200g cíceru (namočeného cez noc)</div>
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2 strúčiky cesnaku</div>
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malá cibuľa</div>
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nasekaná petržlenová vňať</div>
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1PL rímskeho kmínu</div>
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čerstvo namleté čierne korenie</div>
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1ČL soli</div>
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1PL podrvených koriandrových semiačok</div>
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štipka sódy bikarbóny</div>
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rastlinný olej</div>
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4 chleby pita</div>
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balíček šalátu polníček</div>
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250g bieleho jogurtu </div>
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mätové lístky, nasekané</div>
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<strong>.postup.</strong></div>
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Cícer, cesnak, cibuľu, petržlen, kmín, korenie, soľ, semiačka a sódu bikarbónu rozmixujeme. Dáme do misy a necháme cez noc odpočinúť. Vyformujte malé placičky vo veľkosti veľkého vlašského orecha (zvláštne vysvetlenie, no momentálne moja hlava nevie vymyslieť nič lepšie). Rozohrejte olej na panvici, dosť, je to ako keď vyprážate. Vložte falafelové placky a vyprážajte, kým sú zlatavé. Nechajte ich na papierovej utierke odtiecť od oleja. Zatiaľ si zmiešajte jogurt s nasekanou mätou a štipkou soli. Chlieb pita naplňte šalátom, hotovými falafelmi a jogurtom. </div>
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<a href="http://1.bp.blogspot.com/-TfSOtCJ3pAw/U72DbZ0fueI/AAAAAAAAA_0/W8FruCIMETM/s1600/000010+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TfSOtCJ3pAw/U72DbZ0fueI/AAAAAAAAA_0/W8FruCIMETM/s1600/000010+3.JPG" height="430" width="640" /></a></div>
katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-65592901427481969562014-03-11T19:22:00.002+01:002014-05-28T14:19:32.822+02:00_na študenta - placky so šalátom!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;"><b>--> viac čítaj tu: </b><span style="background-color: transparent;"><a href="http://anomagazin.sk/vydanie/36/?page=12">http://anomagazin.sk/vydanie/36/?page=12</a></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Šalát</b></span></div>
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<strong style="font-weight: 700; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">.suroviny.</span></strong></div>
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<span style="font-family: Times, 'Times New Roman', serif;">balíček šalátových listov</span></div>
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<span style="font-family: Times, Times New Roman, serif;">zmes semiačok (tekvicové, slnečnicové, sója,...)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1dcl olivového oleja</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> lyžica balzamikového octu</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> lyžica smotany na šľahanie</span></div>
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čierne korenie</div>
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soľ<br />
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<strong style="font-weight: 700; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">. postup.</span></strong></div>
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<span style="font-family: Times, Times New Roman, serif;">Na suchej panvici opražíme semiačka. Do zaváraninovej fľaše nalejeme olej, ocot aj smotanu. Zavrieme vrchnákom a pretrepeme. Šalát premiešame so zálievkou a semiačkami. Na záver posolíme a okoreníme čiernym korením.</span></div>
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<strong style="font-weight: 700; line-height: 27px; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Placky</span></strong></div>
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<strong style="font-weight: 700; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">. suroviny.</span></strong></div>
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<span style="font-family: Times, Times New Roman, serif;">3 mrkvy</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> 1 zeler</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> 2 petržleny</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> 2-3 vajíčka (podľa veľkosti)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> 50 gramov múky</span></div>
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<span style="font-family: Times, Times New Roman, serif;">tymian (môže byť aj sušený)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> čierne korenie</span></div>
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<span style="font-family: Times, Times New Roman, serif;">soľ</span></div>
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<strong style="font-weight: 700; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">. postup .</span></strong></div>
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<span style="font-family: Times, Times New Roman, serif;">Zeleninu nastrúhame, zmiešame s vajíčkami, múkou, korením, soľou a tymianom. Zo zmesi formujeme placky, ktoré opekáme dozlata na tenkej vrstve oleja. Pozor, placky otáčajte opatrne, sú krehké.</span></div>
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<a href="http://3.bp.blogspot.com/-_iYBZdF1XjU/Ux9TXC4ljUI/AAAAAAAAAyM/b5RDbHZNLOA/s1600/000017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_iYBZdF1XjU/Ux9TXC4ljUI/AAAAAAAAAyM/b5RDbHZNLOA/s1600/000017.JPG" height="430" width="640" /></a></div>
<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com1tag:blogger.com,1999:blog-956792171573262700.post-52514341766033945862014-02-11T16:13:00.004+01:002014-02-11T16:14:34.381+01:00_romanticky-améliovské crème brûlée<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/--PJ9scgyPWY/Uvo9wvVRVUI/AAAAAAAAAr4/fC0x5G0m1z0/s1600/000033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--PJ9scgyPWY/Uvo9wvVRVUI/AAAAAAAAAr4/fC0x5G0m1z0/s1600/000033.JPG" height="430" width="640" /></a>Už dávno na <a href="https://www.facebook.com/Cafeetgateau">facebooku</a> avizovaný recept na crème brûlée je konečne tu. O plynovej pištoli na opaľovanie crème brûlée som snívala odkedy moje oči prvý krát zhliadli Améliu lyžičkou búchať do karamelu. Búchať lyžičkou po VLASTNOM karamele je totiž úplné iné, ako keď vám ho niekto prinesia na tácke v cukrárni. </div>
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<b>.potrebujeme.</b></div>
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200ml PLNOTUČNÉHO mlieka</div>
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300ml 40 percentnej smotany na šľahanie (predáva Kunín)</div>
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6 žĺtkov z najlepšie domácich vajec</div>
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100g krupicového cukru</div>
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1/4 lyžičky vanilkového prášku</div>
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mix hnedého a bieleho cukru (na karamel)</div>
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<a href="http://3.bp.blogspot.com/-KrWS5IZONl4/Uvo9vL_DBEI/AAAAAAAAArw/sRIUxsMEtvA/s1600/000035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KrWS5IZONl4/Uvo9vL_DBEI/AAAAAAAAArw/sRIUxsMEtvA/s1600/000035.JPG" height="430" width="640" /></a></div>
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<b>.postup.</b></div>
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Mlieko so smotanou a vanilkou privedieme do varu. V druhej mise zatiaľ vyšľaháme žĺtka s cukrom do peny. Pomaly prišľahávame zvarené mlieko. Nalejeme do misiek a pečieme vo vodnom kúpeli asi 50 minút na 110°C. Záleží od misiek aké máte, niekedy, ak sa vám nezdá hotové (bol to aj môj prípad) je treba ich nechať už vo vypnutej rúre "dobehnúť". V chladničke krásne ztuhne a tesne pred podávaním ho stačí zasypať cukrom opáliť pištoľou alebo nad sporákom nahriatou (veľmi) lyžicou. </div>
<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-83091442106004055192013-12-22T15:23:00.001+01:002013-12-23T11:11:43.798+01:00_medvedie labky - na poslednú chvíľu<div style="text-align: justify;">
Tak. Sľúbila som a slovo treba dodržať. Zajtra sa predsa robí vianočka, tak šup, nech si stihnete ešte dnes prevoňať byt medvedími labkami. Nedeľa je ako stvorená na pečenie!</div>
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Veselé Vianoce Vám prajem!</div>
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<b>.potrebujeme.</b></div>
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120g hl. múky</div>
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60g pr. cukru</div>
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na špičku niža prášku do pečiva</div>
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kôra z 1/2 citróna </div>
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95g masla</div>
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45, nasekaných nelúpaných mandlí</div>
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klinček a škorica</div>
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50 gramov kakaa<br />
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<a href="http://4.bp.blogspot.com/-3mgo9P4s6zg/UrgMTRN358I/AAAAAAAAAq0/qUKqNknq7Qg/s1600/000038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="http://4.bp.blogspot.com/-3mgo9P4s6zg/UrgMTRN358I/AAAAAAAAAq0/qUKqNknq7Qg/s640/000038.JPG" width="640" /></a></div>
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<b>.postup.</b></div>
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Všetky suroviny zmiešame a necháme 1/2h tuhnúť. Vtláčame do suchých formičiek a pečieme 15-20 minút na 180°C. </div>
katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-22968568037172968322013-12-19T20:52:00.003+01:002014-12-09T19:12:42.699+01:00_hedonistická bodka - čokoládové kolieska<div style="text-align: justify;">
Veselo si pokračujem vo vypekaní. Toto je môj posledný oficiálny vianočný príspevok. No dobre, možno sa ešte dočkáte receptu na medvedie labky, nech si vás hneď ešte pred nástupom nového roku nepohnevám. Ale ten čakajte až o pár dní. Tak si postupne v správnej miere nadávkujete vianočnú náladu.</div>
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<b>.ingrediencie.</b></div>
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100g nasekaných lieskovcov</div>
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250g tmavej čokolády</div>
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2 lyžičky arašidového oleja</div>
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<b>.postup.</b></div>
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Nasekáme orechy, opražíme ich a odstavíme. Vo vodnom kúpeli roztopíme čokoládu a za stáleho miešania pridáme arašidový olej. Dáme dole z plameňa a šľaháme ešte asi 5 minút. Keď čokoláda rýchlo hustne, vrátime ju nad paru. Pridáme oriešky a na papieri na pečenie vytvárame kolieska (placky) s priemerom asi 5 cm. Placky dáme von, do chladu. (najlepšie na studený balkón) No, a potom ich rýchlo schovajte, nech vám zostanú na Vianoce. :)</div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-5126730973485266582013-12-15T19:34:00.000+01:002013-12-16T09:11:42.147+01:00_linecké! <a href="http://3.bp.blogspot.com/-VmrpCalSizk/Uq31q8Rqv0I/AAAAAAAAAps/GGp13q2-QNk/s1600/000036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="http://3.bp.blogspot.com/-VmrpCalSizk/Uq31q8Rqv0I/AAAAAAAAAps/GGp13q2-QNk/s640/000036.JPG" width="640" /></a><br />
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Na <a href="https://www.facebook.com/Cafeetgateau">facebooku</a> som už avizovala vianočné pečenie. Je víkend, a tak je to tu. Prvý recept.<b> Linecké</b> - náš vianočný "must have". Keby sme nič iné nepiekli, tak linecké musia byť.</div>
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<b>.potrebujme.</b></div>
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400 gramov hladkej múky</div>
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250 gramov masla, studeného</div>
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štipka soli</div>
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200 gramov práškového cukru</div>
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kôra z 1 citróna </div>
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štipka vanilkového prášku (nahradíte aj vanilkovým cukrom - bourbon)</div>
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1žĺtok</div>
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kyslý džem (brusnicový, ríbezľový)</div>
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<b>.postup.</b></div>
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Všetky suroviny, okrem džemu samozrejme, zmiešame v robote alebo poctivo rukami a vložíme na pár hodín alebo na noc do chladničky. Vyvaľkáme ho a vykrajujeme z neho kolieska, srdiečka či hviezdičky. Polku s dierkou a polku bez. Pečieme ich zhruba 15 minút pri 180°C. Kontrolujte ich ale, záleží to od vašej rúry. Keď vychladnú, zlepíme ich džemom. </div>
katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-49986420328253270192013-12-03T16:51:00.001+01:002013-12-03T16:55:37.146+01:00_najrýchlejší "šalát" na svete<div style="text-align: justify;">
Na tento šalát treba mixér (alebo strúhadlo) <b>tatarskú </b>(nech si budujeme trošku aj svoju éčkovú imunitu), <b>mrkvu, zeler a cesnak</b>. Pomer si zvoľte podľa seba. Ja mám rada pol na pol, 2 strúčiky cesnaku a tatarskej ...ehm, koľko vám svedomie dovolí :) </div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-33469402547124704192013-11-21T20:44:00.003+01:002013-11-21T20:45:08.570+01:00_paštikári sú na šaláte<div class="separator" style="clear: both; text-align: center;">
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Ku končiacej jeseni patria jesenné recepty. Nájdete ich na: <a href="http://www.anomagazin.sk/">www.anomagazin.sk</a><br />
<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-40601245400375083712013-11-02T15:05:00.001+01:002013-11-02T15:06:07.650+01:00_cantucci Zase cestujem s prstom po mape. Keď nie naozaj, pripomínam si atmošku pekných miest aspoň jedlom. Zavialo ma do Toskánska - tak som si upiekla toskánske cantucci.<br />
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Objavila som ho v najbohovskejšej toskánskej kuchárke. Suroviny v nej ale ktovieako neprepočítali, takže som pridávala, uberala a tu je výsledok.<br />
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<b>.suroviny.</b></div>
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maslo, na vymazanie</div>
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500 gramov hladkej múky</div>
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250 gramov cukru </div>
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1 ČL prášku do pečiva (keď máte použite prášok z vínneho kameňa - dostať v DM)</div>
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3vajcia a 2 žĺtky</div>
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štipka podrveného šafránu</div>
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250 gramov nelúpaných mandlí</div>
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štipka soli</div>
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<b>.postup.</b></div>
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Preosejte sypké suroviny do misy. Do stredu spravte priehlbinku a rozbite do nej 2 vajcia a žĺtky. Pridajte mandle a zapracujte ich. Pomúčenými rukami vytvarujte 2 dlhé, tenšie - cca. 5cm valčeky. Pečte potreté vajcom 30-45 minút. Nakoniec režte na 1,5 centimetrové kúsky. </div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com4tag:blogger.com,1999:blog-956792171573262700.post-2491343266717869322013-10-24T19:41:00.005+02:002013-10-24T19:42:50.186+02:00_zdravo - nezdravo: šalát so slaninou<div style="text-align: justify;">
Šalátové zlepšováky, to je moje. Šalát so slaninou, nech niekto nepovie, že príliš zdravé.</div>
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<b>Recept</b>:<br />
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Troškou oleja pokvapkáme na kocky nakrájaný <b>chlebík</b> a dáme do rúry vysušiť. Medzitým si pripravíme <b>slaninu</b>. Jednoducho na kocky nakrájanú slaninu opražíme na troške oleja. Keď je slanina veľmi mastná, olej nedávajte. <b>Šalát</b> zalejeme zálievkou <b>vinaigre</b>*. Pridáme na polovice prekrojené <b>cherry paradajky. </b>Zmiešame už aj so slaninou a chlebíkom. <b>Posolíme, okoreníme </b>a podávame.</div>
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*olej, 1/2 lyž. dijonskej horčice, troška citrónovej šťavy</div>
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Olej postupne prilievame do horčice, pričom všetko stále miešame. Na záver primiešame, rovnakým spôsobom ako olej, citrónovú šťavu.</div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-83323306932703134082013-10-01T18:29:00.001+02:002013-10-01T18:32:24.224+02:00_sicília v jedle - caponata<div style="text-align: justify;">
Po oddychovom letnom období sa opäť púšťam do bloggovania. Veď jasné, čoby nie, všetko je lepšie ako škola. So začínajúcim semestrom som dostala chuť opäť si pripomenúť slnečné lúče a výlet na Sicíliu. Z množstva lákavých pochúťok ako sú pasta alla Norma, ktorých autentickú fotku ste mohli vidieť na FB <a href="https://www.facebook.com/Cafeetgateau?ref=hl">tu</a>, som si vybrala zeleninové jedlo - caponatu. Základ tvoria na Sicílii veľmi obľúbené baklažány (jeden recept na Jeana Baklažána máte <a href="http://cafeetgateau.blogspot.co.at/2013/08/jean-baklazan.html">tu</a>).</div>
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<b>.ingrediencie.</b></div>
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2 menšie baklažány, vypotené (nakrájajte ich posoľte a 20 minút nechajte v cedníku)</div>
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jedna konzerva paradajok, pokrájaných</div>
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2 pekné čerstvé rajčiny</div>
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2 lyžice kapár</div>
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hrsť domácej strúhanky (chleba v rúre vysušíte a rozmixujete na strúhanku)</div>
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olivový olej</div>
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cesnak </div>
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čili, podľa chuti</div>
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vínny ocot</div>
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petržlenová vňať, na ozdobu</div>
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<b>.postup.</b></div>
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Rozohrejeme olej, celkom dosť(aby ste v pol centimetrovej vrstve zakryli dno panvice), baklažány veľa vypijú. Pridajte cesnak, čili a baklažány. Pražte ich do zlatohneda. Potom nakrájajte paradajky a vsypte spolu s konzervou do panvice. Pridajte trošku vínneho octu - tak špricnite. Primiešajte kapary a duste, kým sú baklažány mäkké. Osoľte, okoreňte, dochuťte a podávajte posypané strúhankou a petržlenovou vňaťou. Jesť caponatu môžete rovnako studenú ako teplú. Mne však viac sedí jej teplá verzia. </div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-88593589333202961382013-09-18T12:19:00.004+02:002013-09-18T12:20:40.691+02:00_rýchlo more, nech privoláme babie leto!<div class="separator" style="clear: both; text-align: center;">
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<h4>
<a href="http://www.anomagazin.sk/vydanie/30/?page=13">Pre recept si kliknite na magazín Áno! </a></h4>
<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-8173570403362889582013-08-12T11:22:00.000+02:002016-05-12T17:44:26.379+02:00_sarde bez Sardínie<div style="text-align: justify;">
Pitvanie sardiniek je strašná zábava, a preto si ich asi budem robiť častejšie. Tento recept (okrem toho, že je zábavný) je aj jednoduchý a dobrý. Takže letný ideál. Keď sa práve nenachádzate pri mori alebo ste si tento rok s morom dali pauzu, takto si navodíte jeho atmošku.</div>
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<a href="http://3.bp.blogspot.com/-_xqwZFRoSNk/Ugintp5kxfI/AAAAAAAAAhI/5lZ8xzGXTiU/s1600/000008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://3.bp.blogspot.com/-_xqwZFRoSNk/Ugintp5kxfI/AAAAAAAAAhI/5lZ8xzGXTiU/s640/000008.JPG" width="640" /></a></div>
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<strong>.ingrediencie.</strong></div>
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</div>
<div style="text-align: center;">
1 kilo sardiniek, vypitvaných (keby sa vám pitvanie až také zábavné nezdalo, skúste poprosiť niekoho nech vám ich vypitve)</div>
<div style="text-align: center;">
sturúčik cesnaku</div>
<div style="text-align: center;">
oregano, nasekané</div>
<div style="text-align: center;">
olivový olej</div>
<div style="text-align: center;">
soľ</div>
<div style="text-align: center;">
čierne korenie</div>
<div style="text-align: center;">
citrón, k podávaniu</div>
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</div>
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<a href="http://4.bp.blogspot.com/-bz5xVWJu8y4/UginrJ1W4vI/AAAAAAAAAg4/fDOsav3-9kI/s1600/000007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://4.bp.blogspot.com/-bz5xVWJu8y4/UginrJ1W4vI/AAAAAAAAAg4/fDOsav3-9kI/s640/000007.JPG" width="640" /></a></div>
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<strong>.postup.</strong></div>
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Sardinky očistíme a rozprestrieme ich na trošku poolejovaný plech tak, že budú naplocho. Olej ochutíme cesnakom a oreganom a potrieme ním sardinky z oboch strán. Osolíme a okoreníme ich. Pečieme asi 15 minút pri teplote 200 stupňov. Alebo rýchlo osmahneme na grile. Ozdobte citrónovými mesiačikmi a podávajte s jednoduchým šalátom, aký ste mohli vidieť napríklad </div>
<a href="http://cafeetgateau.blogspot.sk/2012/07/salat-k-rybe-ryba-k-salatu.html"></a><br />
<div style="text-align: justify;">
<a href="http://cafeetgateau.blogspot.sk/2012/07/salat-k-rybe-ryba-k-salatu.html">TU.</a></div>
<a href="http://cafeetgateau.blogspot.sk/2012/07/salat-k-rybe-ryba-k-salatu.html">
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</a><br />
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<a href="http://cafeetgateau.blogspot.sk/2012/07/salat-k-rybe-ryba-k-salatu.html"></a><a href="http://2.bp.blogspot.com/-v067muIKrrY/UgipPVhBV2I/AAAAAAAAAhg/dNpiUcOeZFE/s1600/000009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="https://2.bp.blogspot.com/-v067muIKrrY/UgipPVhBV2I/AAAAAAAAAhg/dNpiUcOeZFE/s640/000009.JPG" width="640" /></a></div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-23050106790291032292013-07-27T21:55:00.001+02:002013-07-27T21:57:43.566+02:00_lasagneKlasika. Paradajky, bešamel a syr. Všetko posypané bazalkovými lístkami. Mňam.<br />
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<a href="http://1.bp.blogspot.com/-zwaJYAoNMu8/UfQlH7d6q5I/AAAAAAAAAec/jiXcey4-Fxg/s1600/000010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-zwaJYAoNMu8/UfQlH7d6q5I/AAAAAAAAAec/jiXcey4-Fxg/s640/000010.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<strong>.ingrediencie.</strong></div>
<div style="text-align: center;">
<strong></strong> </div>
<div style="text-align: center;">
9-12 lasagnových plátov (podľa nádoby)</div>
<div style="text-align: center;">
pikantná paradajková omáčka (1 konzerva)´</div>
<div style="text-align: center;">
hrsť bazalky</div>
<div style="text-align: center;">
1 cibuľa</div>
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cesnak, nadrobno(1 strúčik)</div>
<div style="text-align: center;">
pol deci červeného vína</div>
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500g mletého hovädzieho mäsa</div>
<div style="text-align: center;">
paradajkový pretlak (2 lyžice)</div>
<div style="text-align: center;">
olivový olej<br />
soľ<br />
korenie<br />
</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZQb0JabSODU/UfQlHlPDbII/AAAAAAAAAeY/cjU2C5U25ao/s1600/000012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZQb0JabSODU/UfQlHlPDbII/AAAAAAAAAeY/cjU2C5U25ao/s640/000012.jpg" width="430" /></a></div>
<strong></strong><br />
<strong>na bešamel:</strong></div>
<div style="text-align: center;">
50 g masla</div>
<div style="text-align: center;">
2 lyžice hladkej múky<br />
pol litra mlieka</div>
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100 g parmezánu, plus 50 g navrch</div>
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štipka muškátového orieška, nastrúhaného</div>
<strong></strong><br />
<div style="text-align: center;">
<strong>.postup.</strong></div>
<div style="text-align: justify;">
<strong></strong> </div>
<div style="text-align: justify;">
Pripravíme si bešmel. Roztopíme maslo a spolu s múkou vytvoríme záprašku. Zalejeme mliekom a varíme a miešame, kým omáčka nezhustne. Pridáme syr a muškátový oriešok. Odstavíme.</div>
<div style="text-align: justify;">
Prelisovaný cesnak a cibuľu osmažíme na oleji a pridáme mäso. Keď je opečené, pridáme víno a nacháme chvíľku vyvariť. Potom pridáme paradajkový pretlak, paradajkovú omáčku, potrhané lístky bazalky a ochutíme soľou a a korením. Dusíme 20 - 25 minút. </div>
<div style="text-align: justify;">
Na pekáč dáme lasagnové pláty, dáme na ne mäso a bešamel, opäť dáme pláty a na ne omáčku a bešamel. Takto ešte jednu vrstvu zopakujeme, zasypeme syrom a bazalkovými lístkami. Pečieme asi 30 minút na 200 stupňov.</div>
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<a href="http://1.bp.blogspot.com/-f-uhRzVuAVQ/UfQlKK-rBVI/AAAAAAAAAeo/XEQLgcNjuyA/s1600/000011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://1.bp.blogspot.com/-f-uhRzVuAVQ/UfQlKK-rBVI/AAAAAAAAAeo/XEQLgcNjuyA/s640/000011.jpg" width="640" /></a></div>
katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com2tag:blogger.com,1999:blog-956792171573262700.post-80344962958672825902013-07-08T21:07:00.000+02:002013-07-08T21:07:04.816+02:00_gazpacho vo fľašiNa letné grilovačky ako stvorené! Recept (strana 12) a mnohé iné pekné články vám prezradí: <a href="http://www.anomagazin.sk/">Áno! online magazín</a>.<br />
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<a href="http://2.bp.blogspot.com/-tkNpaLl6YNI/UdsNX6kqZLI/AAAAAAAAAds/NrreIwjkJ8M/s1600/000009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://2.bp.blogspot.com/-tkNpaLl6YNI/UdsNX6kqZLI/AAAAAAAAAds/NrreIwjkJ8M/s640/000009.JPG" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-SEXheJA1L8I/UdsNe-kNbrI/AAAAAAAAAd0/Gn2xB9hCCiY/s1600/000010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SEXheJA1L8I/UdsNe-kNbrI/AAAAAAAAAd0/Gn2xB9hCCiY/s640/000010.JPG" width="430" /></a></div>
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<a href="http://3.bp.blogspot.com/-NqKv0vhkyew/UdsNi_ES9hI/AAAAAAAAAd8/HDo-cJzIml0/s1600/000011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://3.bp.blogspot.com/-NqKv0vhkyew/UdsNi_ES9hI/AAAAAAAAAd8/HDo-cJzIml0/s640/000011.JPG" width="640" /></a><a href="http://1.bp.blogspot.com/-FWTOa6gqLIk/UdsNjeRSvPI/AAAAAAAAAeE/u_WnVo5tffg/s1600/000016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FWTOa6gqLIk/UdsNjeRSvPI/AAAAAAAAAeE/u_WnVo5tffg/s640/000016.JPG" width="430" /></a></div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-68795177107543985462013-07-01T11:37:00.002+02:002013-07-01T11:37:30.477+02:00_kvietkový šalát<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;"><span style="font-size: 15px;"> Pripraviť si takýto pekný šalát je najlepší spôsob ako zužitkovať kvitnúcu pažitku a v črepníkoch či na záhradách rastúce šaláty.</span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -18pt;">
<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>. suroviny.</b></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -18pt;">
<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -18pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK">ľubovoľná zmes šalátových listov<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK">150 gramov drobivého kozieho syra<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK"> </span><!--[endif]--><span lang="SK">zväzok redkvičky<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK"> </span><!--[endif]--><span lang="SK">zálievka vinaigre*<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK"> </span><!--[endif]--><span lang="SK">pažitka a pažitkové kvety na
ozdobu<o:p></o:p></span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span lang="SK"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WXXozV0L_7s/UdFMcYPHKpI/AAAAAAAAAdU/IxG9FhYK_pY/s1600/000013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/-WXXozV0L_7s/UdFMcYPHKpI/AAAAAAAAAdU/IxG9FhYK_pY/s640/000013.JPG" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>. postup .</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Na
šalát zmiešame šalátové listy a redkvičku. Premiešame so zálievkou vinaigre
a posypeme rozdrobeným kozím syrom. Ozdobíme pažitkou a pažitkovými
kvetmi.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span lang="SK"></span></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="SK"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*Zálievku vinaigre pripravíme postupným zamiešavaním 10 polievkových lyžíc olivového oleja do 1 lyžíčky dijonskej horčice.</span><span style="font-family: Calibri; font-size: 11pt;"><o:p></o:p></span></span></div>
<br />
<br />
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<br /></div>
<br />
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<a href="http://4.bp.blogspot.com/-9WQbSnZOxeQ/UdFMbKqhLhI/AAAAAAAAAdE/DYomFL_hUkY/s1600/000015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/-9WQbSnZOxeQ/UdFMbKqhLhI/AAAAAAAAAdE/DYomFL_hUkY/s640/000015.JPG" width="640" /></a></div>
katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-6633950331426437242013-06-28T21:30:00.001+02:002013-07-01T11:27:41.337+02:00_comeback - daj si more do taniera vol. 2Po dlhej dobe opäť nejaký príspevok. Tento recept opatrujem už dlho. Bohužiaľ, len v mojej deravej hlave a nie na papieri. Skúsila som ho vyloviť, zmodifikovať a toto sa vykľulo. Ochutnáte a uvidíte sami.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g_7VWrG44cY/Uc3jvbu9dCI/AAAAAAAAAcs/KlVMQodgtJk/s1600/000026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="http://3.bp.blogspot.com/-g_7VWrG44cY/Uc3jvbu9dCI/AAAAAAAAAcs/KlVMQodgtJk/s640/000026.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
<b>ingrediencie</b></div>
<div style="text-align: center;">
<br /></div>
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<!--StartFragment-->
<br />
<div class="MsoListParagraphCxSpFirst" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->balenie slávok<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->200 gramov kalamárových krúžkov<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->pár kreviet<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->deci bieleho vína<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><span style="font-family: Times, Times New Roman, serif;"> čili </span>paprička nakrájaná najemno<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->250 ramov akejkoľvek bielomäsej morskej ryby<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><span style="font-family: 'Times New Roman';">1 Liter </span>zeleninového vývaru<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->lyžica
concentrato doppio, koncentrovaného paradajkového pretlaku<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->štipka fenyklových semiačok<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
- 2 paradajky, nakrájané</div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->stopka zeleru<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->strúčik cesnaku<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: center; text-indent: -18pt;">
<!--[if !supportLists]-->-<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->petržlenová vňať na ozdobu (nemusíte)<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="text-align: center; text-indent: -18pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-iBUVmEwGZeg/Uc3jwDocHRI/AAAAAAAAAc0/72ZaRGd2Lqc/s1600/000027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-iBUVmEwGZeg/Uc3jwDocHRI/AAAAAAAAAc0/72ZaRGd2Lqc/s640/000027.JPG" width="640" /></a></div>
<div class="MsoListParagraphCxSpLast" style="text-align: center; text-indent: -18pt;">
<b><br /></b></div>
<div class="MsoListParagraphCxSpLast" style="text-align: center; text-indent: -18pt;">
<b>postup</b></div>
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<br /></div>
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V hrnci na olivovom olej opražíme cesnak, čili, paradajku a najemno
nakrájanú stopku zeleru, a fenyklové semiačka. Zalejeme vínom. Počkáme, kým sú suroviny
mäkké. Krevety, kalamáre a slávky. Zalejem zeleninovým vývarom v ktormo
rozmiešame trošku paradajkového koncentrátu. (concentrato doppio), pridáme
rybu. Varíme, kým nie je mäkká. Posolíme
a dochutíme korením podľa potreby. <o:p></o:p></div>
<!--EndFragment-->katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-2410944713119101522013-06-05T16:38:00.000+02:002013-06-05T16:40:09.815+02:00_nemám čas, nemám koláče<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-U2XzTGbf0kE/Ua9NmT6XHWI/AAAAAAAAAcQ/2Z_63J6f6_k/s1600/000035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://3.bp.blogspot.com/-U2XzTGbf0kE/Ua9NmT6XHWI/AAAAAAAAAcQ/2Z_63J6f6_k/s640/000035.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">no time - no food. Prepáčte.</td></tr>
</tbody></table>
<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-72502874813029186012013-05-08T14:57:00.002+02:002013-05-27T21:58:16.382+02:00_medvedí cesnak&pažitka&husacia masťMedvedí cesnak a pažitka sú bohvskí na chlebíku s maslom len tak. Vždy mi pripomenú jar na záhradke u babky. Tá mi ich nadrobučko nakrájané nasypala na čerstvý chlieb s husacou masťou, nakrájala paradajku a večera bola hotová. Mňam.<br />
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<br /></div>
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<a href="http://1.bp.blogspot.com/-4mgfjSXCvrA/UYpLkra8uRI/AAAAAAAAAbk/gDM1CkcOFDY/s1600/000018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-4mgfjSXCvrA/UYpLkra8uRI/AAAAAAAAAbk/gDM1CkcOFDY/s640/000018.JPG" width="640" /></a><a href="http://4.bp.blogspot.com/-3Ti49bLU8Rs/UYpLiDN54vI/AAAAAAAAAbc/N1z5cgES4mM/s1600/000017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-3Ti49bLU8Rs/UYpLiDN54vI/AAAAAAAAAbc/N1z5cgES4mM/s640/000017.JPG" width="640" /></a></div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-90791549235425574782013-04-15T20:43:00.000+02:002013-04-15T20:43:06.363+02:00_sekundový dezertNabetón sa vám už stalo, že prišla nečakaná návšteva alebo ste len jednoducho nestihli pripraviť dezert. Tu je recept na ultrarýchlu záchranu v akejkoľvek situácii. Stačí, ak máte kyslú smotanu (ale ideálne je mať <span style="text-align: center;">créme</span><span style="font-family: Times, Times New Roman, serif; text-align: center;"> <span style="background-color: white; line-height: 19px;"> </span><span style="background-color: white; line-height: 19px;">fraîche</span></span>), vanilku, smotanový jogurt, cukor a mrazené ovocie.<br />
<a href="http://4.bp.blogspot.com/-BeFyKMtKMV8/UWxJtW02G0I/AAAAAAAAAZ8/ZhNbqnkqU5M/s1600/000042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/-BeFyKMtKMV8/UWxJtW02G0I/AAAAAAAAAZ8/ZhNbqnkqU5M/s640/000042.JPG" width="640" /></a><br />
<div style="text-align: center;">
<b>.ingrediencie.</b></div>
<b><br /></b>
<div style="text-align: center;">
.2 porcie.</div>
<div style="text-align: center;">
<br /></div>
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<b>na krém:</b></div>
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<i><br /></i></div>
<div style="text-align: center;">
kyslá smotana/ créme<span style="font-family: Times, Times New Roman, serif;"> <span style="background-color: white; line-height: 19px;">fraîche</span> </span>125 gr.</div>
<div style="text-align: center;">
smotanový jogurt 150 gr.</div>
<div style="text-align: center;">
vanilka (na špičku noža)</div>
<div style="text-align: center;">
1 lyžica cukru</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>na ovocie:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
1 lyžica cukru</div>
<div style="text-align: center;">
mrazené ovocie</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1Sz2L1BYh_k/UWxJtw90YjI/AAAAAAAAAaA/ZGb4xH41m5k/s1600/000041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="430" src="http://1.bp.blogspot.com/-1Sz2L1BYh_k/UWxJtw90YjI/AAAAAAAAAaA/ZGb4xH41m5k/s640/000041.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>.postup.</b></div>
<br />
<div style="text-align: justify;">
Suroviny na krém zmiešame. Necháme roztopiť ovocie s cukrom a navrstvíme na pripravený krém. Podávame. Zmestila som sa do troch viet :)</div>
<br />
<a href="http://3.bp.blogspot.com/-IT7Lni103UI/UWxJtxX21lI/AAAAAAAAAaE/WsLROIRfnPc/s1600/000040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-IT7Lni103UI/UWxJtxX21lI/AAAAAAAAAaE/WsLROIRfnPc/s640/000040.JPG" width="640" /></a><br />
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-32484507840260788612013-04-10T15:15:00.004+02:002013-04-10T15:15:57.160+02:00_hummusMoja superská libanonská kuchárka ma naučila teno ešte superskejší recept. Ja som si tento klasický hummus ozdobila ružovým korením.<br />
<br />
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<a href="http://3.bp.blogspot.com/-VQ4T5QvSFbE/UWVl2dW3V0I/AAAAAAAAAZY/xpTcxGEfTt8/s1600/000011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://3.bp.blogspot.com/-VQ4T5QvSFbE/UWVl2dW3V0I/AAAAAAAAAZY/xpTcxGEfTt8/s640/000011.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>. potrebujeme.</b></div>
<div style="text-align: center;">
400g cíceru z konzervy, zachováme pri zlievaní 2 lyžice nálevu</div>
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2 strúčiky cesnaku</div>
<div style="text-align: center;">
2 lyžice pasty tahini</div>
<div style="text-align: center;">
štava z 1 citróna</div>
<div style="text-align: center;">
soľ</div>
<div style="text-align: center;">
nahrubo podrvená štipka ružového korenia</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ajuk3_AzQSA/UWVl2-3HrHI/AAAAAAAAAZc/gpiYXM6LpMA/s1600/000008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/-ajuk3_AzQSA/UWVl2-3HrHI/AAAAAAAAAZc/gpiYXM6LpMA/s640/000008.JPG" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>.postup.</b></div>
<div style="text-align: center;">
Všetky suroviny rozmixujeme, okrem korenia. Pri pridávaní surovín zachovávame postup tak, že suroviny pridávame za sebou tak, ako sú napísané v zozname ingrediencií.</div>
<div style="text-align: center;">
Posypeme ružovým korením a podávame buď s nakrájanou zeleninou alebo s opečeným chlebíkom, keď chcete byť super autentickí, použite pitu.</div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-19942128394468027302013-03-29T19:24:00.000+01:002013-03-30T14:24:19.298+01:00_na barana!<div style="text-align: justify;">
Ešte to stíhate tak šup na barančeka! My na to máme rodinné dedičstvo - formu po prababičke. Minulý rok sme to všetko veľmi prekomplikovali, použili recept z časáku a baranovi odpadla hlava. Tento rok to bolo väčšie lážo-plážo, použili sme hrnčekový recept na bábovku, ktorý ste mohli vidieť na blogu magazínu Egreš <a href="http://www.egresmagazin.sk/blog/page/6/">tu</a> a výsledok bol dokonca lepší, ani mu tá hlava neodpadla. :)<br />
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Prajem vám krásnu Veľkú noc!</div>
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<b>.ingrediencie.</b></div>
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<span lang="SK"> </span><span lang="SK" style="text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="SK" style="text-indent: -18pt;">2
poháre hladkej múky</span></div>
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<span style="text-indent: -18pt;"> pohár zomletých vlašských orechov</span></div>
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šľahačková smotana – 250 ml.<o:p></o:p></span></div>
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vajíčka, najlepšie domáce<o:p></o:p></span></div>
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<span lang="SK"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="SK">1 ½
hrnčeka hnedého cukru<o:p></o:p></span></div>
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balíćek kypriaceho prášku<o:p></o:p></span></div>
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<span lang="SK"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="SK">hladká múka a maslo na vysypanie
a vymastenie formy<o:p></o:p></span></div>
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<b>.postup.</b></div>
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<span style="text-align: justify;">Dôkladne vymastíme a vysypeme formu na barančeka. Zo všetkých surovín vypracujeme cesto, nalejeme do formy a zakryjeme jej vrchnou časťou. Pečieme pri teplote 185°C, 50 minút.</span></div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-40354516681418515042013-03-25T20:29:00.002+01:002013-03-27T08:43:39.966+01:00_café et gâteau - káva a koláč<div style="text-align: justify;">
Káva a koláč boli prvé hviezdy tohto blogu. Sú nimi dodnes, keďže blog nesie ich francúzsku variantu mena. Bola to prvá fotka, ktorú som na blogu použila, fotka, z ktorej sa teda neskôr stala akási symbolická fotka tohto môjho výmyslu. Nie, nie som nostalgická. Táto fotka má, okrem tohto možno predsalen trošku nostalgického nádychu, nádych leta. Vznikla na rodninnej dovolenke. Ja som vám stále ešte neprezradila recept na tento výnimočný koláč, ktorý sa na tejto fotke nachádza. Mám koláčové dni. Hlavne mi chýba slnko, a tak si túžbu po slnku kompenzujem koláčmi. :) Tak keď mám tie koláčové dni, rozhodla som sa vám tento receptík prezradiť.<br />
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Sám recept môže mať dve varianty. Buď použiejete mlieko alebo kefír. Mne osobne chutí viac jeho kefírový variant. Ono to totiž bolo tak. Mlieko skyslo, a tak vznikol kefír. Bolo nám ľúto ho vyhodiť, a tak si vravíme, že prečo to neskúsiť s mliekom skysnutým. Koláč bol vláčnejší a chutnejší. Veď posúďte sami.</div>
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<b> .ingrediencie.</b></div>
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2 hrnčeky polohrubej múky / no už som to robila aj z hladkej/</div>
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125gr. roztopeného masla</div>
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3/4 hrnčeka cukru</div>
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1 prášok do pečiva</div>
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1 vanilkový cukor /alnatura/</div>
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2 vajcia</div>
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1 pohár mlieka, resp. kefíru</div>
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akékoľvek letné, lesné či mrazené ovocie</div>
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Múku, oba cukre a maslo zmiešame a vytvoríme mrveničku. 1 hrnček mrveničky odložíme. So zvyškom mrveničky zmiešame vajcia a mlieko / resp. kefír/ a zľahka zapracujeme prášok do pečiva. Nalejeme do vopred vymastenej a vysypanej formy / do klasického pekáča s vyšším okrajom/ zasypeme ovocím, posýpkou a pečieme 25-30 minút pri teplote 200°C.</div>
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katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0tag:blogger.com,1999:blog-956792171573262700.post-22976054457520868092013-03-10T19:46:00.003+01:002013-03-10T19:47:44.756+01:00_exkurz: mangiare e dormire<a href="http://4.bp.blogspot.com/-V2g955pY3JU/UTzS0nzvk8I/AAAAAAAAAVU/ZXuViRTh9d8/s1600/000011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>Malý fotovýlet, tentokrát do Ríma!<br />
Fotoausflug nach Rom!<br />
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<b> trhová preprava</b></div>
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mňamková večera </div>
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<b> trhy</b></div>
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plnený bakalžán</div>
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<br />katúhttp://www.blogger.com/profile/02557543349288019219noreply@blogger.com0