{"id":311,"date":"2011-07-30T21:44:36","date_gmt":"2011-07-30T19:44:36","guid":{"rendered":"http:\/\/lipinska.cz\/?p=311"},"modified":"2011-07-30T21:49:58","modified_gmt":"2011-07-30T19:49:58","slug":"dalsi-varka-receptu-z-dyne-cukety-lilku-a-vatovce-2","status":"publish","type":"post","link":"http:\/\/lipinska.cz\/?p=311","title":{"rendered":"Dal\u0161\u00ed v\u00e1rka recept\u016f z d\u00fdn\u011b, cukety, lilku a ………… vatovce! :-)"},"content":{"rendered":"

Proto\u017ee moje obliba v\u0161emo\u017en\u00fdch tykv\u00ed a lilku pokra\u010duje a zd\u00e1 se, \u017ee nejsem jedin\u00e1, p\u0159id\u00e1v\u00e1m dal\u0161\u00ed v\u00e1rku vyzkou\u0161en\u00fdch recept\u016f. N\u011bkter\u00e9 jsem ob\u0161lehla jinde a upravila (=zjednodu\u0161ila), n\u011bkter\u00e9 ani \u00fapravu nepot\u0159ebovaly. A kdybyste nev\u011bd\u011bli co je vatovec, tak to je pros\u00edm ob\u0159\u00ed p\u00fdchavka. Tak\u017ee kdybyste ji n\u011bkde potkali jako j\u00e1, a\u0165 v\u00edte, co s n\u00ed, je vynikaj\u00edc\u00ed.:-)<\/p>\n

D\u00fd\u0148ov\u00fd gul\u00e1\u0161<\/strong>
\nPro tento recept asi nen\u00ed nejvhodn\u011bj\u0161\u00ed d\u00fdn\u011b hokkaido, kter\u00e1 je slad\u0161\u00ed a hutn\u011bj\u0161\u00ed, ale jak\u00e1si oby\u010dejn\u00e1 \u017elut\u00e1 d\u00fdn\u011b, jej\u00ed\u017e sazenici jsem koupila omylem \u2013 b\u00fdt o trochu v\u011bt\u0161\u00ed, \u0159ekla bych, \u017ee je to odr\u016fda goli\u00e1\u0161. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b, va\u0159\u00ed se to jako \u00fapln\u011b norm\u00e1ln\u00ed gul\u00e1\u0161 \u2013 na olej na cibulku d\u00e1t m\u00edsto masa na kosti\u010dky nakr\u00e1jenou d\u00fdni. Osmahnout, oko\u0159enit paprikou a gul\u00e1\u0161ov\u00fdm ko\u0159en\u00edm. Dusit do m\u011bkka v hov\u011bz\u00edm v\u00fdvaru (masox posta\u010d\u00ed), pot\u00e9 zahustit nastrouhan\u00fdm chlebem nebo tmavou j\u00ed\u0161kou. Lze \u010d\u00e1st d\u00fdn\u011b nahradit houbami nebo masem (m\u016fj drah\u00fd maso siln\u011b postr\u00e1dal, tak\u017ee mi p\u0159i dal\u0161\u00edm pokusu nic jin\u00e9ho nezbylo).<\/p>\n

D\u00fd\u0148ov\u00e9 pyr\u00e9<\/strong>
\nMysl\u00edm, \u017ee se m\u00e1 d\u011blat tak, \u017ee se rozma\u010dk\u00e1 uva\u0159en\u00e1 d\u00fdn\u011b a do n\u00ed se p\u0159id\u00e1 s\u016fl, smetana a kousek m\u00e1sla. J\u00e1 rozma\u010dkala uva\u0159enou d\u00fdni a nastavila s n\u00ed bramborovou ka\u0161i a bylo to v\u00fdborn\u00e9.<\/p>\n

 <\/p>\n

\"\"<\/a><\/strong><\/strong>

Ratatouille<\/p><\/div>\n

Ratatouille<\/strong>
\nPot\u0159ebujete lilek \/1-2 dle velikosti\/, cuketa \/1-2\/, paprika \u010derven\u00e1 a \u017elut\u00e1 2x, 1\/2-1 cerven\u00e1 cibule, \u010desnek cca 5 strou\u017ek\u016f, olivy (barva a mno\u017estv\u00ed dle chuti) bazalka, s\u016fl, pep\u0159, cca 2 l\u017e\u00edce olivov\u00e9ho oleje, ale nic nen\u00ed povinn\u00e9, naopak lze p\u0159ihodit t\u0159eba raj\u010de, a\u010dok\u010da, z\u00e1le\u017e\u00ed co lednice dala. Na dochucen\u00ed trochu mandl\u00ed (m\u00e1te-li) a parmez\u00e1nu (jasn\u011b, \u017ee m\u016f\u017ee b\u00fdt i eidam \ud83d\ude42<\/p>\n

Nakr\u00e1jejte a nechte vypotit lilek a cuketu, osma\u017ete cibulku a \u010desnek, potom lilek cca za 5 minut, potom p\u0159idat cuketu, sma\u017eit znovu cca 5 min, potom papiky, mandle a olivy (treba i rajcata, ale a\u017e za cca 5 min) a s\u016fl a pep\u0159 a nechat je\u0161te 10 min sma\u017eit, nakonec p\u0159idat trochu bazalky a parmez\u00e1nu.<\/p>\n

Cuke\u0165\u00e1ky<\/strong>
\nJedin\u00e9 j\u00eddlo z cukety, kter\u00e9 m\u00e1 opravdu r\u00e1d i m\u016fj mu\u017e. D\u011blaj\u00ed se \u00fapln\u011b stejn\u011b jako brambor\u00e1ky, jen s cuketou m\u00edsto brambor. Tedy nastrouhat cuketu, p\u0159idat vejce, \u010desnek, s\u016fl, major\u00e1nku a p\u0159isypat tolik mouky, aby se vytvo\u0159ilo \u201eakor\u00e1t\u201c t\u011bst\u00ed\u010dko. A sma\u017eit, pot\u00e9 ubrouskem vys\u00e1t tuk.<\/p>\n

Cuketov\u00fd kotl\u00edk<\/strong>
\nTohle je pro zm\u011bnu m\u016fj absolutn\u00ed favorit. Na m\u00e1sle se zp\u011bn\u00ed cibulka a na ni se d\u00e1 na kosti\u010dky nakr\u00e1jen\u00e1 jedna ob\u0159\u00ed nebo dv\u011b norm\u00e1ln\u00ed cukety. Kdy\u017e se sva\u0159\u00ed natolik, \u017ee se do hrnce je\u0161t\u011b n\u011bco vejde, p\u0159idat dv\u011b raj\u010data a dv\u011b papriky (osobn\u011b m\u00e1m rad\u011bji a\u010dok\u010du), uzeninu (nen\u00ed nutno), p\u00e1r strou\u017eku \u010desneku a dusit. Po cca dvaceti minut\u00e1ch se objem hrnce smrskne je\u0161t\u011b v\u00edc a to je \u010das na p\u0159id\u00e1n\u00ed ke\u010dupu dle chuti, ale hlavn\u011b hodn\u011b.:) Nezapomenout osolit, v receptu p\u00ed\u0161ou cosi o p\u0159islazen\u00ed, j\u00e1 to nikdy nep\u0159islazovala, ale kv\u016fli d\u011btem d\u00e1v\u00e1m m\u00e9n\u011b ke\u010dupu.<\/p>\n

 <\/p>\n

Cuketov\u00e1 buchta<\/strong><\/p>\n

Pot\u0159ebujete: 250 gram\u016f nahrubo nastrouhan\u00e9 cukety, \u0161\u0165\u00e1vu z p\u016flky citronu, 50 gram\u016f nasekan\u00fdch o\u0159ech\u016f, 50 gram\u016f rozinek, 3 vejce, 150 gram\u016f mou\u010dkov\u00e9ho cukru, 100 ml oleje, 300 gram\u016f polohrub\u00e9 mouky a p\u016fl pr\u00e1\u0161ku do pe\u010diva.<\/p>\n

Nastrouhanou cuketu zalijeme citronovou \u0161\u0165\u00e1vou, sm\u00edch\u00e1me s rozinkami a o\u0159echy. V m\u00edse ut\u0159eme vejce s cukrem do p\u011bny, do kter\u00e9 postupn\u011b tenk\u00fdm pram\u00ednkem za\u0161leh\u00e1me olej. Nakonec vm\u00edch\u00e1me cuketovou sm\u011bs a mouku prom\u00edchanou s pr\u00e1\u0161kem do pe\u010diva. T\u011bsto nalijeme do kol\u00e1\u010dov\u00e9 formy, vylo\u017een\u00e9 pe\u010dic\u00edm pap\u00edrem a pe\u010deme p\u0159i 150ti stupn\u00edch asi 45 minut. Jednoduch\u00e1 a v\u00fdborn\u00e1.<\/p>\n

\u0158eck\u00e1 fasolada s cuketou<\/strong>
\nV\u00fdborn\u00e1 jednohrncovka. P\u0159edem namo\u010den\u00e9 fazole uva\u0159it ve v\u011bt\u0161\u00edm mno\u017estv\u00ed vody (a v\u011bt\u0161\u00edm hrnci). K nim p\u0159idat jednu cibuli a ko\u0159enovou zeleninu (j\u00e1 dala jednu velkou mrkev, jednu petr\u017eel a trochu nastrouhan\u00e9ho celeru). Pak p\u0159idat jednu cuketu a va\u0159it. Cca po p\u016fl hodin\u011b va\u0159en\u00ed jsem p\u0159ihodila t\u0159i raj\u010data, p\u016fl hlavy \u010desneku a raj\u010datov\u00fd protlak. Dova\u0159it, osolit, ovon\u011bt bylinkami (bazalka, oregano).<\/p>\n

Zape\u010den\u00e1 cuketa<\/strong>
\nTohle asi zn\u00e1te, do pek\u00e1\u010de navrstit brambory, na n\u011b pl\u00e1tky cukety, d\u00e1le \u0161unku (op\u011bt nen\u00ed nutno), op\u011bt brambory, cuketu… dle v\u00fd\u0161ky pek\u00e1\u010de a hladu. Ka\u017edou vrstvu osolit, nakonec zal\u00edt \u0161leha\u010dkou (rad\u011bji jen p\u016flku, z cukety je hodn\u011b \u0161\u0165\u00e1vy) a p\u0159ikryt\u00e9 p\u00e9ci.<\/p>\n

Om\u00e1\u010dka na \u0161pagety s cuketou a lilkem<\/strong>
\nDal\u0161\u00ed variace na \u201e\u010dervenou om\u00e1\u010dku\u201c, s cuketou sp\u00ed\u0161 do \u017eluta. Na olivov\u00fd olej a cibulku d\u00e1t cuketu a\/nebo lilek, osmahnout, podusit, po chv\u00edli p\u0159idat raj\u010data (pokud konzervovan\u00e1, tak se \u0161\u0165\u00e1vou, pokud \u010derstv\u00e1, tak i protlak). D\u00e1 se p\u0159idat uzenina, tu\u0148\u00e1k nebo mlet\u00e9 maso. Osolit, ovon\u011bt bylinkami. P\u0159id\u00e1vala jsem i d\u00fdni goli\u00e1\u0161.<\/p>\n

Musaka<\/strong>
\nTro\u0161ku slo\u017eit\u011bj\u0161\u00ed, ale rozhodn\u011b to stoj\u00ed za to!
\nPot\u0159ebujete:
\n2 v\u011bt\u0161\u00ed lilky, mlet\u00e9 maso (cca 400 gram\u016f, z\u00e1le\u017e\u00ed zda to m\u00e1te rad\u011bji v\u00edc masov\u00e9 nebo v\u00edc zeleninov\u00e9), 2-4 raj\u010data, cibuli, parmez\u00e1n (ano, \u010dasto d\u00e1v\u00e1m eidam) \u2013 hodn\u011b!, tro\u0161ku b\u00edl\u00e9ho v\u00edna, olivov\u00fd olej, 1 \u017eloutek, ti aktivn\u011bj\u0161\u00ed m\u00e1slo, mouku a s\u016fl na be\u0161amelovou om\u00e1\u010dku.<\/p>\n

Pl\u00e1tky vyplakan\u00e9ho lilku osmahneme na p\u00e1nvi a polovinou vylo\u017e\u00edme vymazanou zap\u00e9kac\u00ed misku. Na cibulce osmahneme mlet\u00e9 maso, podlijeme v\u00ednem a p\u0159id\u00e1me pokr\u00e1jen\u00e1 raj\u010data. Osol\u00edme, ev. opep\u0159\u00edme a skoro hodinu nech\u00e1me dusit. Do hotov\u00e9 sm\u011bsi vm\u00edch\u00e1me \u010d\u00e1st s\u00fdra. N\u011bjak\u00fdm m\u016f\u017eeme posypat i lilek v zap\u00e9kac\u00ed misce, na ten potom rozlo\u017e\u00edme masov\u00fd n\u00e1kyp. N\u00e1kyp pokryjeme druhou polovinou kole\u010dek lilku. Ti aktivn\u011bj\u0161\u00ed mohou um\u00edchat be\u0161amelovou om\u00e1\u010dku a d\u00edlo pol\u00edt, j\u00e1 vyzkou\u0161ela oboj\u00ed a kdy\u017e tam nen\u00ed, nepostr\u00e1d\u00e1m ji. Pot\u00edr\u00e1m pouze roz\u0161lehan\u00fdm \u017eloutkem. Navrch p\u0159ijde je\u0161t\u011b trochu s\u00fdra. Musaka se pe\u010de asi hodinu. Asi se m\u00e1 j\u00edst samotn\u00e1, n\u00e1m chutn\u00e1 se \u0161pagetami.<\/p>\n

\"\"<\/a>

Indi\u00e1n<\/p><\/div>\n

Lilkov\u00ed indi\u00e1ni<\/strong><\/p>\n

Tento recept si dovol\u00edm zkop\u00edrovat z toprecept\u016f.cz (http:\/\/www.toprecepty.cz\/recept\/4944-zapeceny-lilek-s-hermelinem\/<\/a>) a autora bych navrhla na nobelovku. Je to tak b\u00e1je\u010dn\u00e9, \u017ee dokonce ani neexperimentuji a nezjednodu\u0161uji. Lilek nakr\u00e1j\u00edme asi na 2 cm siln\u00e9 pl\u00e1tky (pro ka\u017ed\u00e9ho str\u00e1vn\u00edka po\u010d\u00edt\u00e1me s jedn\u00edm hermel\u00ednem a t\u0159emi pl\u00e1tky lilku), osol\u00edme a nech\u00e1me nejm\u00e9n\u011b p\u016fl hodiny vypotit. Pot\u00e9 ope\u010deme na oleji z obou stran do polovi\u010dn\u00edho zm\u011bknut\u00ed.
\nDo zap\u00e9kac\u00ed misky vrstv\u00edme v\u017edy: pl\u00e1tek lilku, pl\u00e1te\u010dky \u010desneku, 1-2 pl\u00e1tky \u0161unky a polovinu hermel\u00ednu \u0159eznou stranou dol\u016f. Kon\u010d\u00edme lilkem se slaninou.
\nDno zalijeme smetanou, p\u0159id\u00e1me prou\u017eky zbyl\u00e9 slaniny, pa\u017eitku a zbyl\u00fd \u010desnek nasekan\u00fd nadrobno.
\nZap\u00e9k\u00e1me asi p\u016fl hodiny p\u0159i 200\u00b0C.<\/p>\n

Tolik origin\u00e1l, my ka\u017ed\u00e9ho indi\u00e1na (p\u0159ipom\u00edn\u00e1 to toti\u017e vzhledem z\u00e1kusek, zvan\u00fd indi\u00e1n) propichujeme \u0161pejl\u00ed, aby l\u00e9pe dr\u017eel pohromad\u011b. Kdyby v\u00e1m n\u00e1hodou nedr\u017eel, nezoufejte, na chu\u0165 to nem\u00e1 vliv!<\/p>\n

Lilek zape\u010den\u00fd se s\u00fdrem, natvrdo va\u0159en\u00fdmi vejci a bramborami, uva\u0159. ve slupce<\/strong>
\nTenhle recept jsem kdysi ulovila na neviditeln\u00e9m psovi, ale kdy\u017e jsem ho hledala, abych uvedla p\u0159esn\u00fd odkaz, u\u017e jsem nena\u0161la \u2013 je\u0161t\u011b jsem nezkou\u0161ela, ale m\u00e1m v pl\u00e1nu.
\nSuroviny: 2 st\u0159edn\u00ed lilky, 3-4 natvrdo uva\u0159en\u00e1 vejce, 3-4 st\u0159edn\u00ed brambory, kter\u00e9 jsme uva\u0159ili ve slupce, s\u016fl (lze i pep\u0159), 300g samostn\u00e9ho „lep\u0161\u00edho“ a jemn\u011b strouhan\u00e9ho eidamu nebo men\u0161\u00ed mno\u017estv\u00ed nivy, dopln\u011bn\u00e9 eidamem na pot\u0159ebn\u00e9 v\u00e1hov\u00e9 mno\u017estv\u00ed, 2 l\u017e\u00edce oliv. oleje na op\u00e9k\u00e1n\u00ed „vyplakan\u00fdch“ pl\u00e1tk\u016f lilku, trocha oleje na vyt\u0159en\u00ed zap\u00e9kac\u00ed n\u00e1doby, n\u011bkolik siln\u011bj\u0161\u00edch pl\u00e1tk\u016f raj\u010dete, sekan\u00e1 petr\u017eelov\u00e1 na\u0165.
\nPostup: Vaj\u00ed\u010dka uva\u0159\u00edme natvrdo,brambory uva\u0159\u00edme ve slupce, nech\u00e1me zchladnout, oloupeme je a kole\u010dkem (m\u0159\u00ed\u017ekou) na v\u00fdrobu sal\u00e1tu je protla\u010d\u00edme do m\u00edsy. Kole\u010dkem taky protla\u010d\u00edme i vejce, ke sm\u011bsi p\u0159id\u00e1me jemn\u011b nastrouhan\u00fd (rozdroben\u00fd) s\u00fdr a v\u0161e velmi opatrn\u011b osol\u00edme nebo i opep\u0159\u00edme a prom\u00eds\u00edme.
\nNeloupan\u00fd lilek nakr\u00e1j\u00edme na cca 1 cm siln\u00e1 kole\u010dka , kter\u00e1 osol\u00edme z obou stran a nech\u00e1me je na prk\u00e9nku 30 minut vyplakat. Vyplakan\u00fd lilek ot\u0159eme pap\u00edrovou ut\u011brkou a zprudka, z obou stran a na p\u00e1nvi s nep\u0159ilnav\u00fdm povrchem ope\u010deme na rozp\u00e1len\u00e9m oleji.
\nZap\u00e9kac\u00ed n\u00e1dobu lehce vyt\u0159eme olejem a dno pokryjeme polovinou lilkov\u00fdch pl\u00e1tk\u016f. Na pl\u00e1tky navrstv\u00edme sm\u011bs a pokryjeme ji druhou polovinou lilku. Povrch poklademe siln\u011bj\u0161\u00edmi kole\u010dky raj\u010dat a hust\u011b v\u0161e posypeme sekanou petr\u017eelkou.
\nPokrm pe\u010deme cca 40 minut ve st\u0159edu vyh\u0159\u00e1t\u00e9 trouby a p\u0159i 200 \u00b0C.
\nPod\u00e1v\u00e1me samoz\u0159ejm\u011b bez p\u0159\u00edlohy, jeliko\u017e sou\u010d\u00e1st\u00ed pokrmu jsou brambory.<\/p>\n

Musaka s d\u00fdn\u00ed Hokkaid\u00f3<\/strong>
\nNa tro\u0161ce oleje nech\u00e1me zesklovat\u011bt na kosti\u010dky nakr\u00e1jenou cibuli. Po chv\u00edli p\u0159id\u00e1me mlet\u00e9 maso, d\u016fkladn\u011b prom\u00edch\u00e1me a nech\u00e1me chv\u00edli orestovat. P\u0159id\u00e1me na kosti\u010dky nakr\u00e1jenou d\u00fdni a nech\u00e1me chv\u00edli dusit. P\u0159id\u00e1me na kosti\u010dky nakr\u00e1jen\u00e1 raj\u010data a nezapom\u00edn\u00e1me sm\u011bs ob\u010das prom\u00edchat. Zap\u00e9kac\u00ed m\u00edsu si pot\u0159eme trochou oleje a poklademe ji tenk\u00fdmi pl\u00e1tky brambor. Na brambory nalijeme \u010d\u00e1st masov\u00e9 sm\u011bsi a posypeme drobn\u00fdmi kousky \u010desneku. N\u00e1sledn\u011b st\u0159\u00edd\u00e1me vrstvy brambor a masa podle libosti. Posledn\u00ed vrstva je z brambor, kterou zalijeme 150 ml buj\u00f3nu.
\nD\u00e1me p\u00e9ct na 180 stup\u0148\u016f na 40 minut do p\u0159edeh\u0159\u00e1t\u00e9 trouby. Pot\u00e9 zalijeme sm\u011bs\u00ed mouky, vajec a jogurtu. Nech\u00e1me je\u0161t\u011b asi 15 minut dop\u00e9ci, aby se n\u00e1m vytvo\u0159ila napovrch zlatav\u00e1 k\u016frka.<\/p>\n

V\u00fdborn\u00fd kokosovo-d\u00fd\u0148ov\u00fd n\u00e1kyp<\/strong>
\nZap\u016fj\u010den odtud a v\u00fdborn\u00fd opravdu je: http:\/\/www.teepek.cz\/skaut-in\/1679-recepty-z-dyne\/?rate=5<\/a>
\nPot\u0159ebujete: 1 kg d\u00fd\u0148ov\u00e9 du\u017einy, asi \u00bd l vody, 300 g strouhan\u00e9ho kokosu, 1\/8 l vody, 4 vejce, 100 g hn\u011bd\u00e9ho krystalov\u00e9ho cukru, 125 g polohrub\u00e9 mouky, \u00bd k\u00e1vov\u00e9 l\u017ei\u010dky soli, \u00bd kyp\u0159\u00edc\u00edho pr\u00e1\u0161ku, 3 pln\u00e9 l\u017e\u00edce m\u00e1sla na vymaz\u00e1n\u00ed zap\u00e9kac\u00ed formy, 3 pln\u00e9 l\u017e\u00edce m\u00e1sla na povrch n\u00e1kypu, 2 pln\u00e9 l\u017e\u00edce strouhan\u00e9ho kokosu na posyp\u00e1n\u00ed<\/p>\n

\"\"<\/a>

Vatovec<\/p><\/div>\n

1. Nejd\u0159\u00edve rozkrojte d\u00fdni, du\u017einu vyjm\u011bte, odstra\u0148te semena a nakr\u00e1jejte ji na kosti\u010dky.
\n2. Te\u010f nalijte do hrnce tolik vody, aby hladina byla 2\u20133 cm ode dna (asi \u00bd l) a nasypte do n\u00ed nadrobno nakr\u00e1jenou d\u00fdni. Nechte ji asi 10\u201315 min. va\u0159it, dokud nezm\u011bkne.
\n3. V mezi\u010dase nasypte do m\u00edsy strouhan\u00fd kokos, zalijte 1\/8 vody a va\u0159e\u010dkou prom\u00edchejte.
\n4. P\u0159edeh\u0159ejte troubu na 200 \u00b0C
\n5. Scezenou a dob\u0159e okapanou d\u00fdni nasypte do v\u011bt\u0161\u00ed zad\u011bl\u00e1vac\u00ed m\u00edsy a ru\u010dn\u00edm mix\u00e9rem nebo \u0161\u0165ouchadlem na brambory ji rozdr\u0165te na drobnou ka\u0161i.
\n6. Te\u010f k d\u00fd\u0148ov\u00e9 ka\u0161i p\u0159idejte \u017eloutky, cukr, mouku s kyp\u0159\u00edc\u00edm pr\u00e1\u0161kem, kokos, s\u016fl a nov\u00e9 ko\u0159en\u00ed. V\u0161echno dob\u0159e prom\u00edchejte a nakonec lehce zam\u00edchejte ze 4 b\u00edlk\u016f dob\u0159e u\u0161lehan\u00fd sn\u00edh.
\n7. Zap\u00e9kac\u00ed formu vyma\u017ete m\u00e1slem, napl\u0148te d\u00fd\u0148ovou hmotou a navrch nakr\u00e1jejte lup\u00ednky m\u00e1sla. Na z\u00e1v\u011br posypte zbyl\u00fdm strouhan\u00fdm kokosem a vlo\u017ete zap\u00e9kac\u00ed formu na 45\u201360 minut do p\u0159edeh\u0159\u00e1t\u00e9 formy.
\n8. Jakmile kokosov\u00e1 mou\u010dka navrchu zhn\u011bdne, m\u016f\u017eete ji zakr\u00fdt alobalem.<\/p>\n

A m\u00e1lem bych zapomn\u011bla na slibovan\u00fd vatovec<\/strong>. Tak\u017ee:<\/p>\n

Jednozna\u010dn\u011b nejlep\u0161\u00ed je obalovan\u00fd \u2013 kam se hrabou bedly. Je vynikaj\u00edc\u00ed jak v trojobalu, tak v s\u00fdrov\u00e9m t\u011bst\u00ed\u010dku. Pokud jde, oloupejte ho. Chut\u00ed mi p\u0159ipom\u00edn\u00e1 nejv\u00edc tofu s\u00fdr. Lze z n\u011bj ud\u011blat sma\u017eenici, nebo je dobr\u00fd du\u0161en\u00fd \u2013 pozor, hodn\u011b se sva\u0159\u00ed, tak\u017ee ho spot\u0159ebujete hodn\u011b.<\/p>\n

J\u00e1 jsem otestovala i p\u00fdchavkov\u00fd kr\u00e9m<\/strong> \u2013 chutn\u00e1 zvl\u00e1\u0161tn\u011b, ale mysl\u00edm, \u017ee mohu doporu\u010dit, u n\u00e1s zmizel velmi rychle.
\nRecept (p\u0159evzato z http:\/\/jablonecky.denik.cz\/zpravy_region\/z-obriho-lanyze-usmazi-rizky20080528.html<\/a>)
\nHoubu sloupnout ze slupky a nakr\u00e1jet na kosti\u010dky, kter\u00e9 je t\u0159eba dvacet minut pova\u0159it. Po t\u00e9 rozmixovat ru\u010dn\u00edm mix\u00e9rem, p\u0159idat deci b\u00edl\u00e9ho v\u00edna, s\u016fl, b\u00edl\u00fd pep\u0159 a je-li pot\u0159eba, tak trochu zahustit j\u00ed\u0161kou p\u0159ipravenou na m\u00e1sle. Pod\u00e1vat s osma\u017een\u00fdmi kostkami housky.<\/p>\n

Jen p\u0159ipom\u00edn\u00e1m, \u017ee se vatovec hozen\u00fd do vrouc\u00ed vody hoooodn\u011b smrskne, tak\u017ee vody d\u00e1vat m\u00e9n\u011b.
\nDobrou chu\u0165.:-)<\/p>\n","protected":false},"excerpt":{"rendered":"

Proto\u017ee moje obliba v\u0161emo\u017en\u00fdch tykv\u00ed a lilku pokra\u010duje a zd\u00e1 se, \u017ee nejsem jedin\u00e1, p\u0159id\u00e1v\u00e1m dal\u0161\u00ed v\u00e1rku vyzkou\u0161en\u00fdch recept\u016f. N\u011bkter\u00e9 jsem ob\u0161lehla jinde a upravila (=zjednodu\u0161ila), n\u011bkter\u00e9 ani \u00fapravu nepot\u0159ebovaly. A kdybyste nev\u011bd\u011bli co je vatovec, tak to je pros\u00edm ob\u0159\u00ed p\u00fdchavka. Tak\u017ee kdybyste ji n\u011bkde potkali jako j\u00e1, a\u0165 v\u00edte, co s n\u00ed, je […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-311","post","type-post","status-publish","format-standard","hentry","category-o-lidech","odd"],"_links":{"self":[{"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/posts\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/lipinska.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=311"}],"version-history":[{"count":4,"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/posts\/311\/revisions"}],"predecessor-version":[{"id":316,"href":"http:\/\/lipinska.cz\/index.php?rest_route=\/wp\/v2\/posts\/311\/revisions\/316"}],"wp:attachment":[{"href":"http:\/\/lipinska.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/lipinska.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/lipinska.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}