{"id":2260,"date":"2013-08-13T14:40:00","date_gmt":"2013-08-13T12:40:00","guid":{"rendered":"https:\/\/www.luxor.cz\/blog\/nezarazene\/neco-dobreho-na-zub\/"},"modified":"2023-01-06T16:18:04","modified_gmt":"2023-01-06T15:18:04","slug":"neco-dobreho-na-zub-289","status":"publish","type":"post","link":"https:\/\/www.luxor.cz\/blog\/nezarazene\/neco-dobreho-na-zub-289\/","title":{"rendered":"N\u011bco dobr\u00e9ho na zub"},"content":{"rendered":"<\/p>\n

Italsk\u00e1 kuchyn\u011b jednodu\u0161e a rychle<\/a><\/h2>\n<\/p>\n

<\/b><\/p>\n

<\/b><\/p>\n

T\u011bstoviny s cuketou a citronovou k\u016frou<\/b> \/\u00a0Spaghetti con zucchine e buccia di limone PRO 1 OSOBU<\/p>\n

Kdy\u017e se vr\u00e1t\u00edte pozd\u011b ve\u010der vyhladov\u011bl\u00ed z pr\u00e1ce, ud\u011blejte si toto skute\u010dn\u011b rychl\u00e9 a syt\u00e9 j\u00eddlo, kter\u00e9 v\u00e1m ale nez\u016fstane dlouho le\u017eet v \u017ealudku, proto\u017ee je v n\u011bm sv\u011b\u017e\u00ed citron a lehk\u00e1 cuketa. Pod\u00e1vejte ho, jakmile sm\u00edch\u00e1te t\u011bstoviny s om\u00e1\u010dkou, jinak budou cukety lepkav\u00e9.Tento recept jsem vyzkou\u0161el i bez parmez\u00e1nu a tak\u00e9 chutn\u00e1 dob\u0159e. \u0160pagety samoz\u0159ejm\u011b uva\u0159te na skus.<\/p>\n<\/p>\n

1 cuketa,\u00a0nastrouhan\u00e1\u00a0<\/span>nahrubo
<\/span>3 pol\u00e9vkov\u00e9 l\u017e\u00edce\u00a0<\/span>olivov\u00e9ho oleje
<\/span>Velk\u00e1 \u0161petka\u00a0<\/span>su\u0161en\u00fdch vlo\u010dek\u00a0<\/span>chilli
<\/span>2 pol\u00e9vkov\u00e9 l\u017e\u00edce\u00a0<\/span>piniov\u00fdch sem\u00ednek
<\/span>K\u016fra z poloviny\u00a0<\/span>chemicky\u00a0<\/span>neo\u0161et\u0159en\u00e9ho citronu
<\/span>120 g \u0161paget
<\/span>2 pol\u00e9vkov\u00e9 l\u017e\u00edce\u00a0<\/span>\u010derstv\u011b\u00a0<\/span>nastrouhan\u00e9ho\u00a0<\/span>parmez\u00e1nu
<\/span>S\u016fl<\/span><\/p>\n

Dejte nastrouhanou cuketu na \u010distou ut\u011brku a vyma\u010dkejte ji dosucha. Zah\u0159ejte na velk\u00e9 p\u00e1nvi olej na st\u0159edn\u011b vysokou teplotu a p\u011bt minut na n\u011bm sma\u017ete cuketu, ob\u010das prom\u00edchejte.P\u0159idejte vlo\u010dky chilli, piniov\u00e1 sem\u00ednka a citronovou k\u016fru a d\u00e1l 3 minuty sma\u017ete.Osolte a prom\u00edchejte. Mezit\u00edm uva\u0159te ve velk\u00e9m hrnci ve spoust\u011b vrouc\u00ed osolen\u00e9 vody t\u011bstoviny na skus.Kdy\u017e jsou uva\u0159en\u00e9, d\u016fkladn\u011b je sce\u010fte a nasypte do p\u00e1nve s cuketou. V\u0161echno 30 sekund prom\u00edch\u00e1vejte p\u0159i st\u0159edn\u011b vysok\u00e9 teplot\u011b a pot\u00e9 pod\u00e1vejte posypan\u00e9 parmez\u00e1nem.<\/p>\n

<\/a><\/p>\n

Va\u0159te jako \u0161\u00e9f<\/a><\/h2>\n<\/p>\n

<\/b><\/p>\n<\/p>\n

Tatar\u00e1\u010dek z lososa<\/b> \/ 6 osob<\/p>\n<\/p>\n

150 g pl\u00e1tk\u016f uzen\u00e9ho lososa
400 g filet z \u010derstv\u00e9ho lososa, bez k\u016f\u017ee
<\/span>30 ml extra panensk\u00e9ho olivov\u00e9ho oleje
<\/span>\u010derstv\u011b vyma\u010dkan\u00e1 \u0161\u0165\u00e1va z 2\u20133 men\u0161\u00edch limetek
<\/span>1 men\u0161\u00ed hrst nasekan\u00e9ho \u010derstv\u00e9ho kopru + sn\u00edtky na ozdobu
<\/span>2 \u0161alotky, nakr\u00e1jen\u00e9 najemno\u00a0
<\/span>2 l\u017e\u00edce kapar\u016f, nasekan\u00fdch
<\/span>1 l\u017e\u00edce hrubozrnn\u00e9 ho\u0159\u010dice
<\/span>2 l\u017e\u00edce dijonsk\u00e9 ho\u0159\u010dice
<\/span>s\u016fl a \u010derstv\u011b namlet\u00fd \u010dern\u00fd pep\u0159
<\/span>pl\u00e1tky pe\u010diva k serv\u00edrov\u00e1n\u00ed, ope\u010den\u00e9<\/span><\/p>\n

Oba druhy ryby nasekejte na drobn\u00e9 kousky a dejte do m\u00edsy. P\u0159idejte olivov\u00fd olej, najemno nakr\u00e1jenou \u0161alotku, nasekan\u00e9 kapary, kopr, oba druhy ho\u0159\u010dice, s\u016fl a \u010derstv\u011b namlet\u00fd pep\u0159. Prom\u00edchejte, zakryjte mikrotenovou f\u00f3li\u00ed a ulo\u017ete minim\u00e1ln\u011b na hodinu do lednice. V toustova\u010di, na grilu nebo v troub\u011b ope\u010dte tenk\u00e9 pl\u00e1tky pe\u010diva. Dle chuti m\u016f\u017eete pou\u017e\u00edt nap\u0159\u00edklad francouzskou bagetu nebo celozrnn\u00fd chl\u00e9b. Lososov\u00fd tatar\u00e1\u010dek vyndejte z lednice a chv\u00edli p\u0159ed serv\u00edrov\u00e1n\u00edm ho nechte odpo\u010d\u00edvat p\u0159i pokojov\u00e9 teplot\u011b. Serv\u00edrujte na pl\u00e1tc\u00edch ope\u010den\u00e9ho pe\u010diva a na z\u00e1v\u011br ho m\u016f\u017eete ozdobit sn\u00edtkou \u010derstv\u00e9ho kopru.<\/p>\n<\/p>\n

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Co bude dnes k ve\u010de\u0159i?<\/a><\/h2>\n<\/p>\n

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Zape\u010den\u00e9 ku\u0159e s chut\u011bmi It\u00e1lie<\/b><\/p>\n

Kdy\u017e cht\u011bj\u00ed d\u011bti pizzu, ale vy m\u00e1te v pl\u00e1nu ku\u0159e.<\/p>\n

1 cibule, oloupan\u00e1 a nakr\u00e1jen\u00e1 nadrobno
1 l\u017e\u00edce olivov\u00e9ho oleje
3 ku\u0159ec\u00ed prsa, bez k\u016f\u017ee a nakr\u00e1jen\u00e1 na kostky
2 strou\u017eky \u010desneku, oloupan\u00e9 a nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky
2 l\u017ei\u010dky su\u0161en\u00e9 dobromysli (oregana)
2 konzervy (po 400 g) kr\u00e1jen\u00fdch raj\u010dat
1 boch\u00e1nek mozzarelly (125 g), nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky
50 g pepperoni (paprikov\u00e9 klob\u00e1sky), nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky<\/p>\n

Troubu nastav\u00edme na 200 \u00b0C\/plyn stupe\u0148 6 (horkovzdu\u0161nou na 180 \u00b0C) a nech\u00e1me p\u0159edeh\u0159\u00e1t. V p\u00e1nvi zah\u0159ejeme olej a nech\u00e1me zesklovat\u011bt cibuli. P\u0159id\u00e1me ku\u0159ec\u00ed maso a restujeme ho asi 5 minut, a\u017e osmahne dohn\u011bda. P\u0159id\u00e1me \u010desnek a dobromysl a pokra\u010dujeme v restov\u00e1n\u00ed 1\u20132 minuty. Do p\u00e1nve vyklop\u00edme raj\u010data i se \u0161\u0165\u00e1vou a sm\u011bs nech\u00e1me 5 minut m\u00edrn\u011b va\u0159it. Sm\u011bs p\u0159end\u00e1me do zap\u00e9kac\u00ed m\u00edsy a poklademe nejprve mozzarellou a pak klob\u00e1skou. Pe\u010deme asi 25 minut, dokud se kole\u010dka klob\u00e1sky nezkrout\u00ed. Osol\u00edme, popep\u0159\u00edme a pod\u00e1v\u00e1me s \u010desnekov\u00fdmi topinkami, jimi\u017e vysajeme v\u0161echnu lahodnou \u0161\u0165\u00e1vu.<\/p>\n

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Iveta a \u010desk\u00e9 sladkosti<\/a><\/h2>\n<\/p>\n

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<\/b><\/p>\n

Kol\u00e1\u010de z b\u00edlk\u016f<\/b> \/ 60 kus\u016f<\/p>\n

960 g mouky
250 g m\u00e1sla rozpu\u0161t\u011bn\u00e9ho a vychladl\u00e9ho
45 g dro\u017ed\u00ed
120 ml smetany
2 l\u017e\u00edce mou\u010dkov\u00e9ho cukru
\u0161petka soli
k\u016fra z \u00bd citronu
6 b\u00edlk\u016f dotuha u\u0161lehan\u00fdch
n\u00e1pl\u0148 makov\u00e1, tvarohov\u00e1, povidlov\u00e1<\/p>\n

Troubu p\u0159edeh\u0159ejte na 140 \u00b0C. Dro\u017ed\u00ed, l\u017e\u00edci cukru a mouky dejte do misky a zalijte trochou vla\u017en\u00e9 smetany a nechejte vzej\u00edt kv\u00e1sek. Do m\u00edsy dejte mouku a p\u0159idejte k n\u00ed m\u00e1slo. Pot\u00e9 p\u0159ilijte vze\u0161l\u00fd kv\u00e1sek, zbytek smetany, cukr, s\u016fl a citronovou k\u016fru. Vypracujte. Nakonec p\u0159idejte u\u0161lehan\u00fd sn\u00edh z poloviny b\u00edlk\u016f a vypracujte t\u011bsto, kter\u00e9 se t\u00e1hne a nelep\u00ed se na va\u0159e\u010dku. T\u011bsto nechejte na tepl\u00e9m m\u00edst\u011b asi hodinu kynout. T\u011bsto vyv\u00e1lejte asi na 2 cm vysokou placku a z n\u00ed vykrajujte kole\u010dka. Do ka\u017ed\u00e9ho st\u0159edu dejte podle chuti n\u00e1pl\u0148 a zamotejte. Pot\u00e9 na ka\u017ed\u00fd kol\u00e1\u010d cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem nast\u0159\u00edkejte u\u0161lehan\u00fd sn\u00edh z druh\u00e9 poloviny b\u00edlk\u016f. Kol\u00e1\u010de dejte na plech vylo\u017een\u00fd pap\u00edrem na pe\u010den\u00ed, vlo\u017ete do trouby a pe\u010dte asi 30 minut, pot\u00e9 teplotu zvy\u0161te na 180 \u00b0C a pe\u010dte dal\u0161\u00edch 5 minut.<\/p>\n

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Rychl\u00e9 lahodn\u00e9 dezerty<\/a><\/h2>\n<\/p>\n

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<\/b><\/p>\n<\/p>\n

Trifle s mangem a z\u00e1zvorem<\/b><\/p>\n

Sladk\u00e9 mango a pikantn\u00ed chu\u0165 z\u00e1zvoru se b\u00e1je\u010dn\u011b snoub\u00ed.<\/p>\n

2,5 cm ko\u0159ene z\u00e1zvoru, oloupan\u00e9ho a nastrouhan\u00e9ho
4 l\u017e\u00edce mou\u010dkov\u00e9ho cukru
1 velk\u00e9 mango, oloupan\u00e9, bez pecky, nakr\u00e1jen\u00e9 na sousta
2 l\u017e\u00edce konzervovan\u00e9ho nebo kandovan\u00e9ho z\u00e1zvoru
125 ml pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy
2 l\u017e\u00edce z\u00e1zvorov\u00e9ho v\u00edna, nebo sladk\u00e9 sherry (nen\u00ed nutn\u00e9)
8 cukr\u00e1\u0159sk\u00fdch pi\u0161kot\u016f, nal\u00e1man\u00fdch na kousky
250 ml smetany ke \u0161leh\u00e1n\u00ed<\/p>\n

Nastrouhan\u00fd z\u00e1zvor, mou\u010dkov\u00fd cukr a 2 l\u017e\u00edce vody dejte do mal\u00e9 misky a m\u00edchejte, dokud se cukr nerozpust\u00ed. Do jin\u00e9 misky vlo\u017ete kousky manga a sm\u00edchejte je s polovinou z\u00e1zvorov\u00e9 sm\u011bsi a 4 l\u017ei\u010dkami konzervovan\u00e9ho z\u00e1zvoru. V m\u011blk\u00e9 m\u00edse sm\u00edchejte pomeran\u010dovou \u0161\u0165\u00e1vu a z\u00e1zvorov\u00e9 v\u00edno (pokud ho pou\u017eijete). Kousky pi\u0161kot\u016f rozlo\u017ete do sklenic, zalijte je pomeran\u010dovou \u0161\u0165\u00e1vou a pi\u0161koty stla\u010dte ke dnu sklenice. P\u0159idejte mangovou sm\u011bs a odlo\u017ete stranou. Elektrick\u00fdm mix\u00e9rem \u0161lehejte smetanu, a\u017e se za\u010dnou tvo\u0159it m\u011bkk\u00e9 \u0161pi\u010dky. Potom ji lehce vm\u00edchejte do zbytku z\u00e1zvorov\u00e9 sm\u011bsi a nandejte na mango. Posypte zb\u00fdvaj\u00edc\u00edm konzervovan\u00fdm z\u00e1zvorem a pod\u00e1vejte ozdoben\u00e9 l\u00edstky m\u00e1ty.<\/p>\n

<\/a><\/p>\n

Vegetari\u00e1nsk\u00e1 kuchyn\u011b pro labu\u017en\u00edky<\/a><\/h2>\n<\/p>\n

<\/b><\/p>\n<\/p>\n

Zeleninov\u00fd bulgur s m\u00e1tou a ztracen\u00e1 vejce<\/b><\/p>\n

Tento pokrm navozuje jarn\u00ed pocity: zelen\u00fd, ch\u0159upav\u00fd a \u00fa\u017easn\u011b sv\u011b\u017e\u00ed d\u00edky limetce, zelen\u00e9mu pep\u0159i a spoust\u011b m\u00e1ty.<\/p>\n

150 g zelen\u00fdch fazolek
150 g hr\u00e1\u0161kov\u00fdch lusk\u016f
3 jarn\u00ed cibulky
150 g \u0159ap\u00edkat\u00e9ho celeru
150 g cukety
1 biolimetka
\u00bd svazku m\u00e1ty
\u00bc litru zeleninov\u00e9ho v\u00fdvaru
100 g hrub\u00e9ho bulguru
3 l\u017e\u00edce olivov\u00e9ho oleje
bylinkov\u00e1 s\u016fl
zelen\u00fd pep\u0159 z ml\u00fdnku\u00a0<\/p>\n

Na ztracen\u00e1 vejce:
200 ml octa
4 \u010derstv\u00e1 dob\u0159e vychlazen\u00e1 biovejce (velikost M)<\/p>\n

Na bulgur omyjeme a o\u010dist\u00edme fazolky a hr\u00e1\u0161ek. Opl\u00e1chneme jarn\u00ed cibulky, o\u010dist\u00edme je, na tenk\u00e9 prst\u00fdnky zvl\u00e1\u0161\u0165 nakr\u00e1j\u00edme b\u00edlou a zelenou \u010d\u00e1st. Celer omyjeme, pokud je nutn\u00e9, zbav\u00edme tuh\u00fdch vl\u00e1ken a nakr\u00e1j\u00edme na kosti\u010dky asi \u00bd cm velk\u00e9. Cukety omyjeme a pod\u00e9ln\u011b nakr\u00e1j\u00edme na pl\u00e1tky siln\u00e9 \u00bd cm. Pl\u00e1tky potom rozkr\u00e1j\u00edme na prou\u017eky, ty nakonec na mal\u00e9 kosti\u010dky. Limetku omyjeme horkou vodou a osu- \u0161\u00edme. Ostrouh\u00e1me k\u016fru a vyma\u010dk\u00e1me \u0161\u0165\u00e1vu. M\u00e1tu opl\u00e1chneme, osu\u0161\u00edme a nasek\u00e1me. V hrnci p\u0159ivedeme k varu zeleninov\u00fd v\u00fdvar, nasypeme bulgur, zakryjeme pokli\u010dkou a p\u0159i m\u00edrn\u00e9 teplot\u011b zlehka va\u0159\u00edme asi 10 minut. Hrnec pak st\u00e1hneme z plot\u00fdnky a bulgur nech\u00e1me je\u0161t\u011b 5 minut nabobtnat. Mezit\u00edm va\u0159\u00edme v parn\u00edm hrnci 5\u20136 minut fazolky t\u00e9m\u011b\u0159 dom\u011bkka, p\u0159id\u00e1me hr\u00e1\u0161kov\u00e9 lusky a va\u0159\u00edme je\u0161t\u011b asi 1 minutu. Potom oboj\u00ed slijeme a zchlad\u00edme studenou vodou. Fazolky pokr\u00e1j\u00edme nap\u0159\u00ed\u010d na kousky, hr\u00e1\u0161ek pod\u00e9ln\u011b rozp\u016fl\u00edme, potom tak\u00e9 nakr\u00e1- j\u00edme na kousky a d\u00e1me stranou. Na ztracen\u00e1 vejce p\u0159ivedeme k varu 2 litry vody s octem. B\u00edl\u00e9 cibulov\u00e9 prst\u00fdnky orestujeme v hork\u00e9m olivov\u00e9m oleji, p\u0159id\u00e1me celer a za prom\u00edch\u00e1v\u00e1n\u00ed restujeme 2\u20133 minuty. P\u0159isypeme nakr\u00e1jenou cuketu a restujeme dal\u0161\u00ed 2\u20133 minuty. Dochut\u00edme bylinkovou sol\u00ed a pep\u0159em. Vm\u00edch\u00e1me hork\u00fd bulgur, p\u0159id\u00e1me tak\u00e9 nakr\u00e1jen\u00e9 fazolky a hr\u00e1\u0161ek a kr\u00e1tce proh\u0159ejeme. Bulgur dochut\u00edme limetkovou k\u016frou a \u0161\u0165\u00e1vou, posypeme zelen\u00fdmi cibulov\u00fdmi prst\u00fdnky a m\u00e1tou. Vejce jednotliv\u011b rozklepneme do \u0161\u00e1lku a opatrn\u011b nech\u00e1me vklouznout do vrouc\u00ed octov\u00e9 vody. Tuhnouc\u00ed b\u00edlek p\u0159et\u00e1hneme pomoc\u00ed dvou l\u017eic kolem \u017eloutku. Vejce opatrn\u011b obr\u00e1t\u00edme a nech\u00e1me je\u0161t\u011b asi 2 minuty tuhnout. Vylov\u00edme je d\u011brovanou nab\u011bra\u010dkou, nech\u00e1me trochu okapat a uprav\u00edme na bulgur.<\/p>\n

Autorka: Olga Biern\u00e1tov\u00e1<\/p>\n","protected":false},"excerpt":{"rendered":"

Dnes jsem se zase zapomn\u011bla naob\u011bdvat a ud\u011blala jsem nav\u00edc jednu velkou chybu – zatoulala jsem se do odd\u011blen\u00ed kucha\u0159ek. A tak jsem pro v\u00e1s vybrala p\u00e1r top recept\u016f, aby se v\u00e1m taky za\u010daly sb\u00edhat sliny.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"twitterCardType":"","cardImageID":0,"cardImage":"","cardTitle":"","cardDesc":"","cardImageAlt":"","cardPlayer":"","cardPlayerWidth":0,"cardPlayerHeight":0,"cardPlayerStream":"","cardPlayerCodec":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2260","post","type-post","status-publish","format-standard","hentry","category-nezarazene"],"acf":{"related_products":null},"_links":{"self":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts\/2260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/comments?post=2260"}],"version-history":[{"count":0,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/posts\/2260\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/media?parent=2260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/categories?post=2260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxor.cz\/blog\/wp-json\/wp\/v2\/tags?post=2260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}