tag:blogger.com,1999:blog-29988249653736383062024-03-14T19:18:40.509+01:00SweetLaabSweet recipes with nutrition facts and healthy twist/ Sladké recepty s nutričnými hodnotami a zdravým trendomAnonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-2998824965373638306.post-36847978905540997502017-12-10T20:25:00.000+01:002017-12-12T18:45:25.975+01:00Christmas Fruit Mince Pies /Vianočné ovocné koláčiky / Tartes aux fruits de Noël / Рождественские фруктовые торты<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVxhn8zhX9rgTiVMOn-Iaokv2E716LyLy4p059J4km6ZMC7if-6nRZrzoNTbxs2wfbSRUbOqyvbNNXUig3O2JsIPyUWDMsboh7oLGqKNBm9fBRPEkq9kd8KQPt2A8rkllLDW3E8gsjVY/s1600/FruitMincePies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVxhn8zhX9rgTiVMOn-Iaokv2E716LyLy4p059J4km6ZMC7if-6nRZrzoNTbxs2wfbSRUbOqyvbNNXUig3O2JsIPyUWDMsboh7oLGqKNBm9fBRPEkq9kd8KQPt2A8rkllLDW3E8gsjVY/s640/FruitMincePies1.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 24, calories per serving : 136</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Preparation time: 90 min, baking time : 15 min</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">This is traditional sweet mince pies, which are of <b>British origin</b>, served during the Christmas season in the English-speaking world. They are filled with a mixture of dried fruits and spices called "mincemeat". Its ingredients are dated back to the <b>13th century</b>, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Jedná sa o tradičné sladké pečivo, ktoré sú <b>britského pôvodu</b> a servírujú sa počas vianočnej sezóny v anglicky hovoriacich krajinách. Sú naplnené zmesou sušeného ovocia a korenia nazývaného "mincemeat". Ich zložky a recepty sa datujú do <b>13. storočia</b>, keď sa vracajúci európski križiaci priniesli so sebou blízkovýchodné recepty obsahujúce mäso, ovocie a korenie (recept je nižšie).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXfWrpRwkTk6DVTJcHRbpiFOpEUm_TFlN2mwvJcmhxx52gGiMsfempqJ2L2yxYIfiJ2SVICDijiTsA1oW6LLXZXaeSdULO6fnmn9ZpAF1i3iFefWk7s61Zlws0gSj3AZjtjUlK9O981Q/s1600/FruitMincePies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXfWrpRwkTk6DVTJcHRbpiFOpEUm_TFlN2mwvJcmhxx52gGiMsfempqJ2L2yxYIfiJ2SVICDijiTsA1oW6LLXZXaeSdULO6fnmn9ZpAF1i3iFefWk7s61Zlws0gSj3AZjtjUlK9O981Q/s640/FruitMincePies2.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients :</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">300 g all-purpose flour</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2 tbsp powder sugar </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">150 g butter </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">5-6 tbsp cold water</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 egg yolk</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Mince pie filling (for around 24 pies)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">220 g mixed dried fruits (raisins, cranberries, plums, ... )</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2 apples, chopped</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Fresh juice from 1 orange</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">3 tbsp cane sugar</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2 tablespoon rum</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">¼ teaspoon cinnamon</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">a pinch of nutmeg</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1. Chop finely all ingredients for the filling to around the same sized pieces. In a large bowl, mix all the fruit, chopped apples, spices together till well combined. Dissolve the sugar in the rum and the juice and pour it over the mixture. Cover and let stand overnight.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2. The next day stir the mixture again and according to the traditional recipe, place in clean dry jars for at least a month before using (optional).</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">3. To make the pastry: sift the flours and then combine with butter. Add the sifted icing sugar and then stir in the egg yolk and water and mix it all to a dough. Work into a ball, wrap in plastic film, then put in the fridge for an hour.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">4. Preheat oven to 180 degrees C (356 F) and grease a 12 hole muffin tin.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">To assemble: roll out the dough on a floured surface till about 2mm (1/12 in) thick. Cut out shapes to fit the muffin holes till the height of 3 – 4 cm (1 1/5 in) , fill each tart with a generous teaspoon of mince (but don't overfill) and cover the top of each tart with another circle of pastry, or use biscuit cutters to add different shapes to the top pressing dough edges to seal. Glaze with egg yolk.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">5. Bake for 15 minutes. Let cool for a few minutes, using a small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature. </span><br />
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<a href="https://www.verywell.com/recipe-nutrition-analyzer-4129594" target="_blank"><img height="623" src="https://fthmb.tqn.com/t_aVddyz2DK1pxKd6YxrQtuIqvQ=/1000x0/Nutrition-Label-Embed--1075681237-5a2d8c155b6e24003724883c.png" width="320" /></a><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">----------------------------------------------</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Slovak</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie:</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Cesto</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">300 g polohrubej múky</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2 polievkové lyžice práškového cukru</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">150 g masla</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">5-6 lyžíc studenej vody</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 vaječný žĺtok + extra na glazúru</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Plnka (približne na 24 koláčikov)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">220 g zmiešaného sušeného ovocia (hrozienka, brusnice, slivky, ...)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2 jablká, nasekané</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">čerstvá šťava z 1 pomaranča</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">3 lyžičky cukru z cukrovej trstiny</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2 lyžice rumu</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">¼ lyžičky škorice</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">štipka muškátového orecha</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">štipka pomletých klinčekov</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">štipka nového korenia</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1. Jemne nakrájame všetky prísady do plnky približne rovnakej veľkosti. Vo veľkej miske premiešajte kúsky ovocia, nakrájané jablká, koreniny. Rozpustíme cukor v rume a pomarančovej šťave a nalejeme ju na zmes. Obal a nechajte stáť cez noc.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2. Nasledujúci deň znova premiešajte zmes a podľa tradičného receptúry vložíme do čistých suchých pohárov minimálne na mesiac pred použitím (voliteľne).</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">3. Na prípravu pečiva: preosejeme múku a potom ju zmiešame s maslom. Pridajte preosiaty cukor, vaječný žĺtok, vodu a premiešajte všetko na cesto. Spravíme bochník, zabalíme do plastového filmu a potom ho vložíme do chladničky na hodinu.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">4. Predhrievame rúru na 180 ° C a pomastíme 12- dielový muffinový plech. Cesto položíme na pomúčenú dosku a vyvaľkáme až do hrúbky asi 2 mm. Vyrežeme kruhy tak, aby zapadli do otvorov na muffiny až do výšky asi 3 - 4 cm, naplníme každý koláčik s veľkou čajovou lyžičkou plnky (ale nepreplňujeme) a zakryjeme hornú časť každého koláčika iným kruhom pečiva, alebo použijeme formičky s rôznymi tvarmi ktoré vyrežeme na vrchné cesto koláčikov. Okraje cesta utesníme a potrieme vaječným žĺtkom pre glazúru.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">5. Pečieme asi 15 minút. Necháme niekoľko minút vychladnúť, pomocou malého nožíka uvoľníme koláčiky s plechu. Podávame teplé, alebo pri izbovej teplote.</span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com2tag:blogger.com,1999:blog-2998824965373638306.post-53226465008657160482017-10-29T22:51:00.001+01:002017-10-30T00:37:36.201+01:00Pumpkin cheesecake swirl brownies / Čokoládovo-tekvicové mramorové rezy / Brownies marbrés au fromage et à la citrouille / Мраморные тыквенные брауни<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEp83qkT14jYk-FBPfl2LpZeqX0pdFJz3zcA7nviVfPbE0fTXI7bDcTnTOOG9g6fz3K6y1z3xYXT19AorqF11hWpVffFILJ6anSYNEXSH2mu1tyNWNrPsjaDn7DWhI7JAfmpNWVC0-fNg/s1600/PumpkinSwirlBrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEp83qkT14jYk-FBPfl2LpZeqX0pdFJz3zcA7nviVfPbE0fTXI7bDcTnTOOG9g6fz3K6y1z3xYXT19AorqF11hWpVffFILJ6anSYNEXSH2mu1tyNWNrPsjaDn7DWhI7JAfmpNWVC0-fNg/s640/PumpkinSwirlBrownies.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 16, calories per serving : 234</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">These pumpkin cheesecake brownies are seasonal, fudge, and moist with a rich taste of <b>dark chocolate</b> and <b>pumpkin cream cheese</b>. Initially, inspired by David Lebovitz and The Bojon Gourmet, we have changed the original recipes by using the regular flour partly replaced with <b>gluten-free carob</b>. To make a greater difference between two layers, chocolate brown and pumpkin yellow, curcuma was mixed in the pumpkin cream cheese to make it yellowish. Then, the layers on the baking form were swirled few times, to get a <b>marbled pattern</b> for the cake. Little more effort, but the result is worth it. </span></span></div>
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<span style="color: blue;">Tieto čokoládovo-tekvicové cheesecake rezy sú sezónne, krémovité a šťavnaté s bohatým množstvom <b>horkej čokolády</b> a <b>tekvicovým smotanovým krémom.</b> Pôvodne sme sa inšpirovali Davidom Lebovitzom a The Bojon Gourmet, v receptoch ktorých sme zmenili pôvodné zloženie s použitím bežnej múky čiastočne nahradenej <b>bezlepkovým rohovníkom</b>. Aby sa ukázal rozdiel medzi dvoma vrstvami, čokoládovo hnedou a tekvicovo žltou, kurkuma sa vmiešala do tekvicového krému pre získanie žltkastého nádychu. Vrstvy na plechu sa niekoľkokrát premiešali, aby sa získal <b>mramorovaný vzor</b> pre koláč. O niečo viac úsilia, ale výsledok stojí za to (recept je nižšie).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5x1AOlRyjG4hdYY7MAONt7QzVwGWlOlA4VtRfvnHl5Ndq2aUKmFHWegSSkChnTyXrwrAdSiQoyuYVNCtj9_FcnvalJIsuh_FK3oRA4dAeGVJt-dO66Hw-luN4tfgNEbVHWto0YAAE3Wo/s1600/PumpkinSwirlBrownies11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5x1AOlRyjG4hdYY7MAONt7QzVwGWlOlA4VtRfvnHl5Ndq2aUKmFHWegSSkChnTyXrwrAdSiQoyuYVNCtj9_FcnvalJIsuh_FK3oRA4dAeGVJt-dO66Hw-luN4tfgNEbVHWto0YAAE3Wo/s400/PumpkinSwirlBrownies11.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroeKHxwSisKae9cprxLVG1IhhdrNU0bkk84oya2Wy-wDqAIVG_6Ol4HEX35jlXwiWX2xK1tX3eUdse26EWuD7uCPbE7DHtfBHXZF2M6AyWBNGvai3kK12Ws-mdnTLqZVqC94Uu_JWs2A/s1600/PumpkinSwirlBrownies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroeKHxwSisKae9cprxLVG1IhhdrNU0bkk84oya2Wy-wDqAIVG_6Ol4HEX35jlXwiWX2xK1tX3eUdse26EWuD7uCPbE7DHtfBHXZF2M6AyWBNGvai3kK12Ws-mdnTLqZVqC94Uu_JWs2A/s640/PumpkinSwirlBrownies3.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Pumpkin Batter </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">325 g pumpkin puree made from a half of orange pumpkin, grated, cooked and evaporated</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">250g mascarpone, at room temperature</span></div>
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6 tablespoons sugar</div>
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2 tbsp all-purpose flour</div>
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1/2 teaspoon cinnamon</div>
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1/2 teaspoon curcuma</div>
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1/4 teaspoon freshly grated nutmeg</div>
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1/4 teaspoon allspice</div>
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Pinch freshly grated cloves</div>
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1 large egg, at room temperature</div>
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1 teaspoon vanilla extract</div>
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<span style="font-family: "verdana" , sans-serif;">Brownie Batter</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 tablespoons (90 g) unsalted butter, cut into pieces</span></div>
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<span style="font-family: "verdana" , sans-serif;">120 g dark chocolate, chopped </span></div>
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2/3 cup sugar</div>
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2 large eggs, at room temperature</div>
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1 teaspoon vanilla extract</div>
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2 tablespoons rum or favourite liqueur</div>
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1/2 cup all purpose flour (or substituted by gluten-free flour, such as rice flour, carob, ...)</div>
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1 tablespoon carob</div>
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2 tablespoons Dutch cocoa powder</div>
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10 tbsp milk, or more</div>
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1/2 cup (80g) chopped chocolate or chocolate chips</div>
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Method :</h4>
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1. To extract excess moisture from the soft and cooked pumpkin puree, evaporate it by prolonged cooking and then squeeze it, let it cool down. </div>
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2. Beat mascarpone on medium speed until smooth, add the sugar and beat on medium speed until fluffy, beat in spices until combined, then the yolk and vanilla extract, add pumpkin. Place the cheesecake batter in the refrigerator while you make brown batter.</div>
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3. In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the yolks, vanilla and rum (or your favourite liqueur) until smooth. Add the flour, cocoa, carob, and salt whisking until smooth. Add milk if thick.</div>
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4. Beat egg whites until peaks form, then 1/3 of the snow fold slowly in the pumpkin batter and 2/3 of it into the chocolate batter. Stir in the chocolate chunks into the brown batter.</div>
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5. Scrape about 3/4 of the brownie batter into the prepared pan 23 x 23 cm (9 x 9 inch) and spread into an even layer. The pan may leak so that line it with the baking paper. Gently pour the cheesecake all over the top of the batter. Using a spoon, place the remaining brownie batter over the top in 7 - 8 big blobs. Drag the tip of a knife through the batters back and forth a few times in both directions to swirl. (But don’t over-swirl in order to keep the mixtures separated.)</div>
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6. Insert the form into the preheated oven at 175 0C (350 0F) and bake for 40 min., insert the skewer into the middle of the cake if it comes clean, if not, then reduce the temperature to 160 0C (320 0F) and bake 15-20 min. more until ready. The reduced temperature should keep the yellow color of the pumpkin batter on the surface. Longer you bake, the yellow part dries out more and separate from the brown part on the surface. </div>
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7. Take the cake out of the oven, let cool down on the rack and cut into 16 squares. If served warm, they still contain melted chocolate chunks. If prefer nice clean cut, refrigerate the cake for several hours or overnight, then cut with a long and sharp knife, after each cut wipe the knife. You get 16 rich nice squares of around 5.5 cm (2.2 inch). </div>
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<span style="color: blue;">Tekvicové cesto </span></div>
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<span style="color: blue;">325 g tekvicového pyré pripraveného z polovice stredne veľkej oranžovej tekvice (postrúhaného a duseného)</span></div>
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<span style="color: blue;">250 g maskarpone, pri izbovej teplote</span></div>
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<span style="color: blue;">6 lyžíc cukru</span></div>
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<span style="color: blue;">2 lyžice polohrubej múky</span></div>
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<span style="color: blue;">1/2 čajovej lyžičky škorice</span></div>
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<span style="color: blue;">1/2 čajovej lyžičky kurkumy</span></div>
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<span style="color: blue;">1/4 čajovej lyžičky čerstvo zomletého muškátového orieška</span></div>
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<span style="color: blue;">Štipka nového korenia</span></div>
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<span style="color: blue;">1/4 čajovej lyžičky čerstvo zomletých klinčekov</span></div>
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<span style="color: blue;">1 veľké vajce, pri izbovej teplote</span></div>
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<span style="color: blue;">1 čajová lyžička vanilkového extraktu</span></div>
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<span style="color: blue;">Čokoládové cesto</span></div>
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<span style="color: blue;">6 polievkových lyžíc (90 g) masla, nakrájané na kúsky</span></div>
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<span style="color: blue;">120 g horkej čokolády, posekanej</span></div>
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2/3 šálky cukru</div>
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2 veľké vajcia pri izbovej teplote</div>
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1 čajová lyžička vanilkového extraktu</div>
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2 lyžice rumu alebo obľúbeného likéru</div>
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1/2 šálky polohrubej múky (alebo nahradenej bezlepkovou múkou, ako je ryžová múka, rohovník, ...</div>
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1 polievková lyžica rohovníka</div>
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2 lyžice holandského kakaového prášku</div>
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10 lyžičiek mlieka alebo viac</div>
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1/2 šálky (80g) nakrájanej čokolády</div>
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1. Aby sme odstránili prebytočnú vlhkosť z mäkkého a vareného tekvicového pyré, odparujeme predĺženým varením a potom ho zmačkáme aby voda vyšla, necháme vychladnúť.</div>
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2.Zmixujeme maskarpone do hladka na strednej rýchlosti, pridáme cukor a ďalej mixujeme do nadýchania, pridáme korenie, potom žĺtok a vanilkový extrakt, nakoniec tekvicové pyré. Odložíme do chladu, kým pripravíme čokoládové cesto.</div>
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3. V strednom hrnci s hrubým dnom roztopíme maslo na strednej teplote. Znížime teplotu na veľmi nízku a pridáme čokoládu, miešame až kým sa nerozpustí. Odstránime z tepla a pridáme cukor. Vmixujeme žĺtky, vanilku a rum (alebo obľúbený likér). Pridáme múku, kakao, rohovník (karob), miešame až kým zmes nebude hladká. Pridáme trochu mlieka, ak cesto je husté, ale aby nezostalo riedke.</div>
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4. Vyšľaháme vaječné bielka až kým sa netvoria kopčeky, potom 1/3 snehu pomaly vmiešame do tekvicového cesta a 2/3 z toho do čokoládového cesta. Nakoniec vmiešame čokoládové kúsky do hnedého cesta.</div>
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5. Vlejeme asi 3/4 hnedého cesta do pripravenej skladacej formy na pečenie približne 23 x 23 cm (9 x 9 palcov) a zarovnáme do rovnej vrstvy. Cesto z formy môže vytekať, preto vložíme na spodnú časť 1-2 papiere na pečenie a utesníme s bočnou časťou. Jemne vylejeme tekvicové cesto na hnedé cesto cez celú plochu. Spravíme 7-8 kopčekov z hnedého cesta tak, že naplnené lyžice hnedým cestom vlejeme na rôzne miesta v tekvicovom ceste. Potiahneme špičku noža cez vrstvy cesta tam a späť niekoľkokrát v oboch smeroch, aby sme vytvorili mramorový vzor. (Ale nie nadmerne miešať nožom ak chceme, aby zmesi cesta zostali oddelené.)</div>
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6. Vložíme formu do predhriatej rúry na 175 ° C (350 0F) a pečieme po dobu 40 minút, vložíme špajdľu do stredu cesta, ak nie je čistá, potom znížime teplotu na 160 ° C (320 0F) a pečieme 15-20 minút viac, kým nie je cesto upečené. Znížená teplota by mala udržiavať žltú farbu tekvicového cesta na povrchu. Čím dlhšie pečieme, žltá časť sa vysuší a oddelí sa od hnedej časti na povrchu.</div>
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7. Vyberieme koláč z rúry, necháme vychladnúť a nakrájame na 16 štvorcov. Ak sa podávajú teplé, stále obsahujú rozpustené čokoládové kúsky. Ak dáme prednosť peknému čistému rezu, necháme koláč chladiť niekoľko hodín alebo cez noc v chladničke, potom nakrájame dlhým a ostrým nožom, po každom rezaní utrieme nôž. Dostaneme 16 pekných štvorcov každý okolo 5.5 cm (2.2 palcov). </div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-73115847151678375782017-10-07T19:19:00.002+02:002017-10-08T09:57:21.613+02:00Baked Buffalo chicken wings / Pečené kuracie Buffalo / Ailes de poulet Buffalo / Запеченные куриные крылышки Буффало<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPX0WE79SI2GkLiXSTjYM4QfRZbWxDypK-zv6phGWwR5SNaP4ll8bVvlzy1qR0LKF0DtwlVIjzZ9spAEptlaIBRIvzWi8KJmBHZWjSNgrQJy_8ANFn24eTlJ6ZKdEpbw6Y1_rVl2YTDE/s1600/BuffaloChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPX0WE79SI2GkLiXSTjYM4QfRZbWxDypK-zv6phGWwR5SNaP4ll8bVvlzy1qR0LKF0DtwlVIjzZ9spAEptlaIBRIvzWi8KJmBHZWjSNgrQJy_8ANFn24eTlJ6ZKdEpbw6Y1_rVl2YTDE/s640/BuffaloChicken.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 3, calories per serving : 828</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">We have recently prepared a vegan / <a href="http://danieladanaphotographer.blogspot.sk/2017/07/mild-hot-buffalo-cauliflower-bites.html" target="_blank">vegetarian version of the Buffalo chicken wings</a>. This time, we come up with the real popular Buffalo chicken wings that are served with chilled sticks of celery and carrots, the all tasted with a <b>blue cheese dip</b>. Chicken wings flavored with spices and garlic are fried and then wrapped in hot <b>cayenne pepper sauce</b>. In our recipe, we roasted them instead of fried and then dipped in a cayenne honey sauce and shortly broiled until caramelizing. If we do not have a commercially known sauce for Buffalo Wings, Fank's Red Hot, here we prepare a <b>homemade spicy sauce</b>. Delicious and light diner for the late summer. We were inspired by Delish, Vegweb, Sortedfood.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Nedávno sme pripravili veganskú/ <a href="http://danieladanaphotographer.blogspot.sk/2017/07/mild-hot-buffalo-cauliflower-bites.html" target="_blank">vegetariánsku verziu kuracích krídeliek z Buffala. </a>Tentokrát prichádzame so skutočnými populárnymi Buffalo kuracími krídelkami, ktoré sa podávajú s chladeným nakrájaným stopkovým zelerom a mrkvou, všetko <b>s dipom z modrého syra</b>. Kuracie krídelká ochutené korením a cesnakom sa vyprážajú a potom obalia do <b>pikantnej omáčky z kajenského korenia</b>. V našom recepte sme ich namiesto vyprážania piekli a potom namočené v kajénskej omáčke s medom krátko ogrilovali do skaramelizovania. Ak nemáme komerčnú známu omáčku pre Buffalo krídelká, Fank's Red Hot, pripravíme si <b>domácu pikantnú omáčku</b>. Výborná pochúťka na poobedie alebo ako ľahká večera. Inšpirovali sme sa stránkami Delish, Vegweb, Sortedfood.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">Dash of ground black pepper</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">1 tsp garlic powder, or fresh mashed</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">1/4 cup hot sauce (such as Frank</span></span></span><span style="font-family: "verdana" , sans-serif; font-size: 14.3px;"><span style="color: purple;">'</span></span><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">s Red Hot)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">4 tbsp butter</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">3 tbsp honey</span></span></span></div>
<span style="font-family: "verdana" , sans-serif;">
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">Blue cheese dressing for serving</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">Carrot sticks, for serving</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">Celery sticks, for serving</span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: purple;">Method :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1. Preheat oven to 180 °C (356 </span></span><span style="color: purple; font-size: 14.3px;">°</span><span style="color: purple; font-size: 14.3px;">F) and place a wire rack over a baking sheet.</span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">3. Bake until chicken is golden and skin is crispy, 50 to 60 minutes.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">4. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat the broiler on low. </span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">5. Transfer baked wings to a bowl and toss with a part of sauce until completely coated. Return wings to rack and broil until sauce caramelizes, 3 minutes </span></span><span style="font-family: "open sans" , "verdana" , "arial" , sans-serif; font-size: 15px;"><span style="color: purple;">(<a href="https://www.wikihow.com/Oven-Broil">https://www.wikihow.com/Oven-Broil</a>).</span></span><span style="color: #222222; font-family: "open sans" , "verdana" , "arial" , sans-serif; font-size: 15px;"> </span><span style="font-family: "open sans" , "verdana" , "arial" , sans-serif; font-size: 15px;"><span style="color: purple;">Watch to prevent burning.</span></span><span style="color: #222222; font-family: "open sans" , "verdana" , "arial" , sans-serif; font-size: 15px;"> </span><span style="color: purple; font-size: 14.3px;">Serve with blue cheese dressing and vegetables, if needed use more hot sauce.</span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;"><br /></span></span></div>
<div>
<div style="color: purple; font-size: 14.3px;">
<b>Homemade Red hot sauce :</b></div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
10 teaspoons water</div>
<div style="color: purple; font-size: 14.3px;">
10 teaspoons white vinegar</div>
<div style="color: purple; font-size: 14.3px;">
4 teaspoons hot pepper powders (cayenne)</div>
<div style="color: purple; font-size: 14.3px;">
1 teaspoon garlic powder</div>
<div style="color: purple; font-size: 14.3px;">
1 teaspoon salt</div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
Mix all ingredients, and store in an old hot sauce jar or bottle. If we have the original <span style="color: black; font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: 14.3px;"><span style="color: purple;">Frank</span></span></span><span style="color: black; font-size: 14.3px;"><span style="color: purple;">'</span></span><span style="font-size: 14.3px;">s Red Hot, use this one.</span></div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
<b>Blue cheese dip :</b></div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
75 g natural yoghurt</div>
<div style="color: purple; font-size: 14.3px;">
75 g sour cream</div>
<div style="color: purple; font-size: 14.3px;">
75 g blue cheese </div>
<div style="color: purple; font-size: 14.3px;">
1 bunch of fresh chives (optionally)</div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
Using a hand-blender, blend all the ingredients for the dip, taste and add salt and pepper if required and serve beside the chicken wings with sticks of ice cold celery and carrots.</div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
--------------------------------------------------------</div>
<div style="font-size: 14.3px;">
<span style="color: blue;">(Slovak)</span></div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">10 kuracích krídel</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2 polievkové lyžice. olivový olej</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Štipka kosher soli</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Štipka mletého čierneho korenia</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžička. cesnakový prášok alebo čerstvé pliesne</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1/4 šálky pikantnej omáčky (nap. ako Frank's Red Hot)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">4 PL maslo</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">3 PL med</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Dip z modrého syra na servírovanie</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Nakrájaná mrkva na servírovanie</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Nakrájaný celer na servírovanie</span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1. Predhriejeme rúru na 180 °C a položíme drôtenú mriežku nad plech na pečenie.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2. Ve veľkej miske pomiešame kuracie krídla s olejom a okoreníme s cesnakovým práškom, soľou a korením. Premiestnime do pripraveného plechu na pečenie.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">3. Pečieme kým kurča nie je zlaté a koža je chrumkavá, 50 až 60 minút.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">4. V malej panvici rozmiešame pikantnú omáčku a med. Povaríme a potom primiešame maslo. Varíme až do rozpustenia asi 2 minúty. Zapneme broiler v rúre na nízkej teplote.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">5. Prenesieme pečené krídla do misy a premiešajte s časťou omáčky, až kým sa úplne neprekryje. Vrátime krídla na mriežku a pečieme pod broilerom asi 10 cm (zdrojom tepla v rúre, obyčajne vo vrchnej časti rúry), kým sa neskaramelizujú, 3 minúty, sledujeme aby sa nespálili (<a href="https://www.wikihow.com/Oven-Broil">https://www.wikihow.com/Oven-Broil</a> ). Ak máme gril, môžeme ho použiť na miesto toho. Podávame s modrým syrovým dipom a zeleninou, v prípade potreby pridáme ešte pikantnú omáčku.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><b>Pikantná omáčka</b></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">10 lyžičiek vody</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">10 lyžičiek bieleho octu</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">4 lyžičky práškového pikantného korenia (kajenské)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžička cesnakového prášku</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžička soli</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Zmiešame všetky zložky a uložíme do fliaš zo starých pikantných omáčok. Ak máme originálnu </span></span><span style="color: blue; font-size: 14.3px;">Frank's Red Hot, použijeme túto.</span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><b>Dip z modrého syra :</b></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">75 g prírodného jogurtu</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">75 g kyslej smotany</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">75 g modrého syra</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 zväzok čerstvej pažítky (voliteľne)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Pomocou ručného mixéra, zmixujeme všetky ingrediencie, ochutnáme, osolíme, okoreníme ak je to potrebné a potom podávame s kuracími krídlami a s tyčinkami ľadového zeleru a mrkvy.</span></span></div>
<div>
<br /></div>
</div>
</div>
</span></div>
</div>
</div>
</div>
<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-56373512939787636672017-08-07T17:57:00.001+02:002017-08-07T21:02:41.874+02:00Apricot cobbler with apricot ice-cream / Marhuľový kobler s marhuľovou zmrzlinou / Crumble à l'abricot avec la crème glacée aux abricots / Абрикосовый коблер с абрикосовым мороженым<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B38RF1QJOgktB2E8R6lvEAhOwp_30wYmzmEnHUdlML7D52mhKzxnSugcrexR2neGUFo2FhVCHMlHbSfVFqoWpLP8B0G888xYBAOVhw4bIeH5Gx9kMHj5NDdZcsIH3bpX9k_E6XI5cLI/s1600/ApricotCobbler1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B38RF1QJOgktB2E8R6lvEAhOwp_30wYmzmEnHUdlML7D52mhKzxnSugcrexR2neGUFo2FhVCHMlHbSfVFqoWpLP8B0G888xYBAOVhw4bIeH5Gx9kMHj5NDdZcsIH3bpX9k_E6XI5cLI/s640/ApricotCobbler1.jpg" width="640" /></a></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 12, calories per cobbler serving : 241</span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; text-align: center;">
<div style="font-family: arial, serif; font-size: 14.3px;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 30 min, baking time : 40 min</span></div>
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<div style="background-color: white; text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Cobbler, a dish popular in the <b>United Kingdom and United States</b>, consists of a <b>fruit</b> or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. We have made this quick seasonal apricot cobbler with apricot <b>home-made healthy ice-cream</b>. Such a cobbler disappears from the baking form quickly when served with refreshing cold dessert. </span></span></div>
<div style="background-color: white; text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div style="background-color: white; text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Kobler je pečený dezert populárny v <b>Spojenom kráľovstve a Spojených štátoch</b>, ktoré sa skladá z <b>ovocia</b> naloženého do veľkej formy a pokryté cestom, sušienkami alebo rožkami. Môže sa použiť aj slaná plnka. My sme pripravili túto rýchlu sezónnu lahôdku s marhuľami a s marhuľovou <b>domácou zdravou zmrzlinou</b>. Takýto dezert zmizne z formy na pečenie rýchlo, keď sa podáva aj s osviežujúcou chladivou zmrzlinou.</span></span><br />
<a name='more'></a></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzUO4MnvI9EBtMz9J12nVmA3QPuu8JlNl1TaYVyH73E3Edf7FVylHFOjYF0BZT6KAzMvj5avy1bvusmaSDXJyc-ltCiLo23O_kWcInP8TUbCQDmWVhGpugoJEFy5XxBrULUQwB1MRrTo/s1600/ApricotCobbler2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzUO4MnvI9EBtMz9J12nVmA3QPuu8JlNl1TaYVyH73E3Edf7FVylHFOjYF0BZT6KAzMvj5avy1bvusmaSDXJyc-ltCiLo23O_kWcInP8TUbCQDmWVhGpugoJEFy5XxBrULUQwB1MRrTo/s640/ApricotCobbler2.jpg" width="640" /></a></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div style="background-color: white; text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Nutrition facts for a cobbler serving : 241 cal</span></span></div>
<div style="background-color: white; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"></span><br />
<div style="color: purple;">
<div>
<a href="https://www.verywell.com/recipe-nutrition-analyzer-4129594" target="_blank"><img height="476" src="https://fthmb.tqn.com/NU50L7zb1TyzM3AQfKh-B5Ox5aU=/1000x0/about/Nutrition-Label-Embed-1024029619-5988a416119630086527c5ff.png" width="253" /></a><br />
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<br />
<span style="font-family: "verdana" , sans-serif; font-size: 14.3px;">Nutrition facts for an ice-cream serving : 38 cal</span><br />
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<a href="https://www.verywell.com/recipe-nutrition-analyzer-4129594" target="_blank"><img height="476" src="https://fthmb.tqn.com/ptbdmFQtlWISJa1k0FLbLF_mRds=/1000x0/about/Nutrition-Label-Embed--753483668-5988ad1d7442539d8a1185f7.png" width="251" /></a><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><u>COBBLER</u></span></span></div>
<h4 style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">
<span style="font-size: 14.3px;">Ingredients :</span></span></h4>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Filling</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">2 tbsp olive oil (or unsalted butter)</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 kg halved, pitted apricot</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">⅓ cup granulated sugar</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1½ tbsp cornstarch, GMO-free</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 tsp cinnamon</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">¼ tsp allspice</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">¼ tsp nutmeg</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">¼ tsp cloves, ground freshly</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 tbsp pure vanilla extract</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Topping</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 1/2 cups all-purpose flour, 20 % was substituted with oat fine flour + extra for thickening the butter</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">6 tbsp oat flakes</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1/3 cup brown sugar (or to taste)</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1½ tsp baking soda</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">8 tbsp (1 stick) unsalted butter, cubed</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">2-3 tbsp buttermilk</span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 large egg</span></span></div>
</div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<br />
<h4 style="color: purple; font-size: 14.3px; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">
Directions :</span></h4>
<span style="font-family: "verdana" , sans-serif;">
</span>
<br />
<div style="color: purple; font-size: 14.3px;">
<span style="font-family: "verdana" , sans-serif;">1. Preheat the oven to 180°C (346 0F). Melt the butter (oil) in a 30-cm (12-inch) baking dish over medium heat, then set aside.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: 14.3px;">2. FILLING: Add the apricots to the butter (oil) in the baking dish and toss well to coat. In a small bowl, whisk the sugar with the cornstarch, cinnamon to combine. Add to the apricots and toss well to coat. Stir in the vanilla extract.</span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<br />
<div style="color: purple; font-size: 14.3px;">
<span style="font-family: "verdana" , sans-serif;">3. TOPPING: In the bowl, mix sifted flour, sugar, baking soda to combine. Add the butter and process until pea-sized pieces form. </span></div>
<span style="font-family: "verdana" , sans-serif;">
</span>
<div style="color: purple; font-size: 14.3px;">
<span style="font-family: "verdana" , sans-serif;">4. Make a well in the center of flour mixture, add the buttermilk and egg, and mix well to combine. Then mix in oat flakes. If needed, add buttermilk, or flour. The mixture should crumble, like streusel. Crumble the topping evenly over the apricots in the pie form.</span></div>
<span style="font-family: "verdana" , sans-serif;">
<div style="color: purple; font-size: 14.3px;">
5. BAKE THE COBBLER: Transfer the pan to the oven and bake until the topping is golden brown and the filling is bubbly, 35 to 40 minutes. Let cool at least 10 minutes before serving with apricot ice cream.</div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div style="color: purple; font-size: 14.3px;">
<u>APRICOT ICE CREAM</u></div>
<div style="color: purple; font-size: 14.3px;">
<h4 style="text-align: left;">
Ingredients :</h4>
</div>
<div style="color: purple; font-size: 14.3px;">
300 g apricots</div>
<div style="color: purple; font-size: 14.3px;">
250 g Greek yoghurt fat-free</div>
<div style="color: purple; font-size: 14.3px;">
3 tbsp coconut milk, the fat portion of the upper (or sour cream)</div>
<div style="color: purple; font-size: 14.3px;">
1 tbsp lemon juice</div>
<div style="color: purple; font-size: 14.3px;">
1 tbsp honey if needed</div>
<div style="color: purple; font-size: 14.3px;">
<h4 style="text-align: left;">
Method :</h4>
</div>
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1. Mix or blend all ingredients, place into a container for ice-cream and leave in the freezer.</div>
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2. Stir ice-cream every half an hour to complete freezing; this procedure prevents mainly crystal formation. After freezing, place ice-cream before serving in the refrigerator for 10 minutes, or room temperature to soften and scoop ice-cream using an ice scoop into glasses.</div>
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<div style="font-size: 14.3px;">
<span style="color: blue;">(Slovak)</span></div>
<div style="color: purple; font-size: 14.3px;">
<br /></div>
<div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><u>KOBLER</u></span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie:</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Plnka</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2 lyžice masla (alebo olivového oleja)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 kg - marhule, odkôstkovaných a rozdelených na polovice</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">⅓ hrnčeka trstinového cukru</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžica kukuričného škrobu, geneticky nemodifikovaného</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžička škorice</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">¼ lyžičky celého korenia</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">¼ lyžičky muškátového orieška</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">¼ lyžičky klinčekov, čerstvo pomleté</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Štipka soli</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 lyžica vanilkového extraktu</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Cesto na pokrytie</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1,5 hrnčeka polohrubej múky, 20% môže byť nahradená ovsenou jemnou múkou alebo kokosovou múkou + extra múky na zahustenie cesta</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">6 lyžíc ovsených vločiek</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1/3 šálky trstinového cukru (alebo podľa chuti)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1½ lyžičky sódy na pečenie</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">8 lyžíc masla, pokrájané na kocky</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2-3 lyžičky zakysanky</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 veľké vajce</span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1. Predhrejeme rúru na 180 ° C (346 0F). Rozpustíme maslo (olej) v približne 30 cm (12-palcovej) okrúhlej forme na pečenie na strednom ohni, potom odložíme.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2. PLNKA: Pridáme marhule do masla (oleja) vo forme na pečenie a premiešame. V malej miske rozmiešame cukor s kukuričným škrobom, škoricou. Pridáme k marhuliam a dobre premiešame. Primiešame vanilkový extrakt.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">3. CESTO: V miske premiešajte preosiatu múku, cukor, sódu na pečenie. Pridáme maslo a pracujeme, až kým sa vytvoria kúsky ako veľký hrach.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">4. V strede cesta spravíme dieru do ktorej pridáme zakysanku, vajce a dobre premiešajte. Potom primiešame ovsené vločky. V prípade potreby pridáme cmar alebo múku. Zmes by sa mala rozpadať, podobne ako mrvenička. Pomrvíme rovnomerne cesto na marhule v pekáči.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">5. PEČENIE KOBLERU: Vložíme cesto do rúry a pečieme, kým je vrch zlatohnedý a plnka bublinkuje, 35 až 40 minút. Necháme vychladnúť najmenej 10 minút pred podávaním s marhuľovou zmrzlinou.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><u>MARHUĽOVÁ ZMRZLINA</u></span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">300 g marhúľ</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">250 g grécky jogurt bez tuku</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">3 lyžice kokosové mlieko, vrchná tuková časť (alebo kyslú smotanu)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 PL šťavy z citróna</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 PL medu ak potrebné</span></span></div>
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1. Všetko zmixujeme a vylejeme do nádoby, ktorú dáme do mrazničky.</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">2. Zmrzlinu premiešavame každú polhodinu do úplného zmrazenia; týmto postupom zabránime hlavne tvorbe kryštálov. Po zmrazení zmrzliny pred podávaním dáme do chladničky alebo rýchlejšie pri izbovej teplote na 10 minút zmäknúť a zmrzlinovou naberačkou môžeme nabrať do pohárov a podávať.</span></span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-59016726235841486992017-07-07T14:59:00.000+02:002017-07-07T15:52:07.522+02:00Mild Hot Buffalo Cauliflower Bites / Jemne pikantný Buffalo karfiol / Chou-fleur Buffalo plus douce / Осторожно пряная цветная капуста Буффало <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDcVR6mo0YZ-5Dedk4STZGQG7Td8swz9Nx9BkKBM9M68qsNEnB0d8Mm18CSy3MTOrdqpGgSbx7O2ywyzYQa26aSY3MMNjlttIy0CsM7ZzxkNwrOMGE_4EOh9f6hH7fcYj-CO94Po9VFY/s1600/BuffaloKarfiol3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDcVR6mo0YZ-5Dedk4STZGQG7Td8swz9Nx9BkKBM9M68qsNEnB0d8Mm18CSy3MTOrdqpGgSbx7O2ywyzYQa26aSY3MMNjlttIy0CsM7ZzxkNwrOMGE_4EOh9f6hH7fcYj-CO94Po9VFY/s640/BuffaloKarfiol3.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 6, calories per serving (300 g): 237</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 45 min, baking time : 30 min</span></div>
<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Omega 6 : Omega 3 = 10 : 1</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">This is a <b>vegetable</b> version of classic <b>Buffalo chicken wings</b>, adapted from <a href="http://nutritionstudies.org/recipes/appetizer/buffalo-cauliflower-bites/" target="_blank">Nutrition Studies Recipes. </a>Original Buffalo wings are popular deep-fried and coated in vinegar-based cayenne pepper hot sauce and butter, popular over the North America. They were i<b>nvented in 1964</b>, in Buffalo, New York, in Anchor Bar, and are served with blue cheese dip and celery and/or carrot sticks. </span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Here, we have made a <b>mild version</b> of hot sauce inspired by <b>Caribbean Habanero sauce</b> from the blog <a href="https://theviewfromgreatisland.com/minimal-monday-caribbean-habanero-hot-sauce/" target="_blank">The view from great island</a>. Baked cauliflower florets were poured over with this sauce and their taste reminded a summer afternoon in Latino restaurant. So, this is our milder version of Buffalo cauliflower bites.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Toto je <b>vegetariánska verzia</b> klasických <b>Buffalo kuracích krídeliek</b>, ktorú sme si prispôsobili zo stránky <a href="http://nutritionstudies.org/recipes/appetizer/buffalo-cauliflower-bites/" target="_blank">Nutrition Studies Recipes</a>. Originálne Buffalo krídelká sú hlboko vyprážané a obalené v octovej pikantnej omáčke s maslom, na báze kajenského korenia, populárne v Severnej Amerike. <b>Boli vynájdené v roku 1964 </b>v Buffalo v New Yorku v Anchor Bar a podávajú sa s modrým syrovým dipom, celery a mrkvou.</span></div>
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My sme pripravili <b>jemnejšiu verziu</b> pikantnej omáčky inšpirovaní <b>karibskou habanero omáčkou</b> z blogu <a href="https://theviewfromgreatisland.com/minimal-monday-caribbean-habanero-hot-sauce/" target="_blank">Pohľad z veľkého ostrova</a>. Omáčka sa vyliala na pečené karfiolové kvietky a ich chuť nám pripomenula letné popoludnie v Latino reštaurácii. Takže toto je naša verzia Buffalo karfiolu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGxn9MySuE_-btMFRu5uubKNKh_Kh4ALJ0iSXEddqU9RDUMcqNw4BVIZxcCywirD16uV1UD7W73hZkw_BeUVZQ_nrvAIkWaefKMoldwoXxi0cZDziZ1Qrc3Nuu371Xkd42QyVTbrXUz4/s1600/BuffaloCauliflowerBites.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGxn9MySuE_-btMFRu5uubKNKh_Kh4ALJ0iSXEddqU9RDUMcqNw4BVIZxcCywirD16uV1UD7W73hZkw_BeUVZQ_nrvAIkWaefKMoldwoXxi0cZDziZ1Qrc3Nuu371Xkd42QyVTbrXUz4/s400/BuffaloCauliflowerBites.gif" width="217" /></a></div>
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<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: purple;">Ingredients :</span></span></h4>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">½ cup water</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">¼ cup olive oil</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">½ cup (mild) red hot sauce, plus extra for tossing with the cooked bites</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">¾ cup fine wheat pastry flour</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 tsp vegeta (seasoning)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 ½ tbsp granulated garlic (or fresh mushed)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 large head cauliflower, cut into 1-inch florets (about 6 cups)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">Mild red hot sauce</span></span></div>
<div>
<br /></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">makes about 2 cups </span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 small fresh pineapple, cut in chunks</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 mango</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">2 tomatoes </span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">2 orange peppers (instead of hot Habanero peppers)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1/2 cup water</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1 lime, juice </span></span></div>
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<span style="font-size: 14.3px;"><span style="color: purple;">3 tbsp cane sugar </span></span></div>
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<span style="font-size: 14.3px;"><span style="color: purple;">1/4 tsp allspice</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: purple;">1/4 tsp ground cloves</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">1/4 tsp cayenne pepper</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">A pinch of salt</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: purple;">2 tbsp cider vinegar (organic, raw)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: purple;"><br /></span></span></div>
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<h4 style="color: purple; font-size: 14.3px; text-align: left;">
Method :</h4>
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<br /></div>
<div style="color: purple; font-size: 14.3px;">
Sauce </div>
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<div style="color: purple; font-size: 14.3px;">
1. Blend pineapple, tomato, and peppers into smooth puree. </div>
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2. Pour the puree into a saucepan. Add the rest of the ingredients and bring up to a simmer. Simmer for five minutes. Taste the sauce and adjust the seasonings. </div>
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3. Optionally, put the sauce through a mesh strainer, pushing down firmly to get as much of the good sauce through as possible.</div>
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4. Optionally, let cool and then fill your bottles or jars. Refrigerate, and eat within the month.</div>
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5. Cook cauliflower florets on steam around 15 min, until semi-soft.</div>
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6. Preheat the oven to 190 <span style="font-size: 14.3px;">degrees </span><span style="font-size: 14.3px;">C (375 degrees F).</span></div>
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7. Combine everything but the cauliflower,mix well,add the cauliflower florets and toss to coat well.</div>
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8. Place the coated florets on a nonstick baking sheet in a single layer. Bake for 25 minutes or until golden brown.</div>
<div style="color: purple; font-size: 14.3px;">
9. Toss with extra red hot sauce.</div>
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<div style="color: purple; font-size: 14.3px;">
--------------------------------------------------</div>
<div style="font-size: 14.3px;">
<span style="color: blue;">(Slovak)</span></div>
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<span style="color: blue;"><br /></span></div>
<h4 style="font-size: 14.3px; text-align: left;">
<span style="color: blue;">Zloženie :</span></h4>
<div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">¼ šálky olivového oleja</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">½ šálky (mierne) červenej pikantnej omáčky, plus extra na obalenie upečených karfiolov</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">¾ šálky hladkej pšeničnej múky</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 PL vegety</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 ½ ČL granulovaného cesnaku (alebo čerstvého pomliaždeného)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 veľký hlávkový karfiol, nakrájaný na kvietky (asi 6 šálok)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">Mierne pikantná omáčka</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">(asi 2 šálky)</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><br /></span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 menší čerstvý ananás, nakrájaný na kúsky</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;">1 mango</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 paradajky</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 oranžové papriky (namiesto horúcich Habanero paprík)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1/2 šálky vody</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1 limetka, šťava</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">3 PL cukrovej trstiny</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1/4 ČL nového korenia</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1/4 ČL pomletých klinčekov</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1/4 lyžičky kajenské korene</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Štipka soli</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 PL jablčného octu (organického, surového a zakaleného)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
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<span style="font-size: 14.3px;"><span style="color: blue;">Omáčka </span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1. Zmixujeme ananás, paradajky a papriky do hladkého pyré.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2. Vylejeme do hrnca, pridáme zvyšné zložky a mierne povaríme 5 minút. Ochutnáme a dochutíme korením.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">3. Voliteľne, môžeme omáčku precediť cez sitko a pevne ju zatlačiť tak, aby sme dostali čo najviac z omáčky.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">4. Necháme vychladnúť a potom naplníme fľaše alebo poháre. Uložíme do chladničky a skonzumujeme v priebehu mesiaca.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Karfiol </span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">5. Karfiolové kvietky udusíme na pare asi 15 minút, kým nie sú polomäkké.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">6. Predhrievame rúru na 190 0C (375 stupňov F).</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">7. Zmiešame zvyšné suroviny okrem karfiolu, dobre premiešajte, potom pridáme karfiolové kvietky a dobre pomiešame.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">8. Umiestnime obalené plátky karfiolu na pomastený plech na pečenie v jednej vrstve. Pečieme 25 minút alebo do zlato hneda.</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">9. Pridáme potom ešte extra omáčku.</span></span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-55735920854636257362017-06-26T23:01:00.000+02:002017-06-27T14:57:04.762+02:00Café Latte: Coffee, Cake, Ice Lolly / Café Latte : káva, torta, nanuk / Café Latte: café, gâteau, bâton glacé / Кафе Latte: кофе, пирог, эскимо<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht09r974V-Dso8c70d6kUGWPGqZ0WmMQT56O8NnBdvf_xwokuA4LUEOeGgr8qvK2a5FBLAX_eCzBYsuw9o98tocFH3BbBIjFaxZu9wThyg3aPhDYjrSN0K00jgGASUEK88NNO0fr7QAE/s1600/CafeLatteCake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht09r974V-Dso8c70d6kUGWPGqZ0WmMQT56O8NnBdvf_xwokuA4LUEOeGgr8qvK2a5FBLAX_eCzBYsuw9o98tocFH3BbBIjFaxZu9wThyg3aPhDYjrSN0K00jgGASUEK88NNO0fr7QAE/s640/CafeLatteCake2.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 12, calories per serving (107 g): 361</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 45 min, baking time : 45 min</span></div>
<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Omega 6 : Omega 3 = 12 : 1</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Café latte comes from Italy and it's actually a cup of coffee with hot milk fudge. Some bartenders can adorn it with a pattern of flowers, hearts, or other ornaments that requires skill, experience, and art feeling. Such café latte art we had recently at <b>Leroy Café & Bar</b>, at the SNP Square in <b>Banská Bystrica, Slovakia.</b> Leroy is housed in a historic building that gives this Café an interior design with a pleasant <b>retro style</b>. The gastronomic experience has inspired us to such an extent that we were trying to prepare a home café latte art, why we also baked the café latte cake and made café latte ice lolly, the all for a hot summer afternoon.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Café latte pochádza z Talianska a je to vlastne šálka kávy s horúcim mliekom a mliečnou penou. Niektorí barmani vedia ho ozdobiť so vzorom kvietkov, srdiečka, alebo iných ornamentov, čo vyžaduje zručnosť, skúsenosť a umelecké cítenie. Takéto café latte art sme mali nedávno v <b>Leroy Café & Bar</b>, na námestí SNP v <b>Banskej Bystric</b>i. Leroy sídli v historickej budove, ktorá dáva tomuto Café aj interiérový ráz s príjemným <b>retro štýlom</b>. Získaný gastronomický zážitok nás inšpiroval do takej miery, že sme si potom doma skúsili pripraviť domáce café latte, ku ktorému sme upiekli aj tortu café latte a do tretice aj nanuk s rovnakým názvom pre horúce letné posedenie. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnOGTU3AColx_suTRHo-c4ZF63R8muX79K5lOGuy98V8CYmP7jlsmOrAA0J9kdB4vtlGt3gqOVV-ri1XKYK0xt5rYhwvn3fm6t78PuO6X_5BN3rFw_zFsVsFgQ124DF9dPSt0BKihWnI/s1600/BanskaBystricaCafe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnOGTU3AColx_suTRHo-c4ZF63R8muX79K5lOGuy98V8CYmP7jlsmOrAA0J9kdB4vtlGt3gqOVV-ri1XKYK0xt5rYhwvn3fm6t78PuO6X_5BN3rFw_zFsVsFgQ124DF9dPSt0BKihWnI/s640/BanskaBystricaCafe2.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Café Latte Art in </span><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Leroy </span><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Café & Bar , Banská Bystrica, Slovakia</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4HDGI54QorgLsOcosjGukZIvn06_nZRyglorbnT2zJS4goNkdnx_M0zPGRJ0YscOZqnv9lUs6keoA71LMeKL48EoHSito9VGDmJ03yr0y3hOLCGAoJx-c3-jkYiRXppzgSxS_sE_GXo/s1600/BanskaBystricaLeRoy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4HDGI54QorgLsOcosjGukZIvn06_nZRyglorbnT2zJS4goNkdnx_M0zPGRJ0YscOZqnv9lUs6keoA71LMeKL48EoHSito9VGDmJ03yr0y3hOLCGAoJx-c3-jkYiRXppzgSxS_sE_GXo/s640/BanskaBystricaLeRoy2.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Leroy </span><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Café & Bar , Banská Bystrica, Slovakia</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E59gzSVWz94-4ZijozppI6Kwcm0-Bs4ooEepxLFwhJtfZ7eeYrsNS0pLzKhrf899uZW3qjRk66i3GTuI2HO5JZSdg5obWzWnIjtjJzVWRodSfhU5gycsl0uNna_3iGU6iXRYt7o0lHk/s1600/BanskaBystricaLeRoy3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="479" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E59gzSVWz94-4ZijozppI6Kwcm0-Bs4ooEepxLFwhJtfZ7eeYrsNS0pLzKhrf899uZW3qjRk66i3GTuI2HO5JZSdg5obWzWnIjtjJzVWRodSfhU5gycsl0uNna_3iGU6iXRYt7o0lHk/s640/BanskaBystricaLeRoy3.jpg" width="424" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDQQkdGdILR0lVuKhcx1O8uHEihWNoMlR-BV9tRfrpqEVI02yMOftZTKhjJrU9sniYcHu6KWCwefMbO6lY8xvfrzeWHGtSoozTAzlEgHCWi3a-Mkvv2nsCf08Wyb7B_XWEfGH1S0CC10/s1600/BanskaBystricaLeRoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="479" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDQQkdGdILR0lVuKhcx1O8uHEihWNoMlR-BV9tRfrpqEVI02yMOftZTKhjJrU9sniYcHu6KWCwefMbO6lY8xvfrzeWHGtSoozTAzlEgHCWi3a-Mkvv2nsCf08Wyb7B_XWEfGH1S0CC10/s640/BanskaBystricaLeRoy.jpg" width="424" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Leroy </span><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Café & Bar , Banská Bystrica, Slovakia</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">To prepare the <b>home café latte art</b>, we need whole fresh milk, which is heated to about 70 ° C (158 ° F) and mixed until we get the foam. In the café, they use a steamer (hot air) and at home, we can use the café latte <b>mixer</b>. Then, the milk with foam is poured into a home-made espresso or instant coffee so that we can "paint" the heart or ornament. However, this step requires practice and, so, if an ornament cannot be created, we can garnish the <b>milk foam</b> using a <b>template</b>. Cappuccino is similarly prepared, but it differs from the café latte with heavier foam.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Na prípravu <b>domáceho café latte art</b> potrebujeme plnotučné čerstvé mlieko, ktoré zahrejeme na približne 70 0C teplotu a mixujeme pokiaľ nedostaneme penu. V café na to používajú steamer (horúci vzduch), doma môžeme použiť na to určený <b>malý café latte mixér.</b> Potom vlejeme mlieko s penou do domáceho espressa, alebo instantnej kávy, tak, aby sme „namaľovali“ srdiečko alebo ornament. Tento krok vyžaduje však prax a preto ak sa nám ornament nepodarí vytvoriť, môžeme <b>mliečnu penu ozdobiť</b> pomocou <b>šablóny</b>. Podobne sa pripraví kapučíno, ktoré však sa líši od café latte väčším množstvom peny. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTj7B7zIxwqpI5_9UN8ANLMsJdevwEQ1CDfBmC_xNbrg-madXkKPD5Nu4x_PrMulmSkavMNF2nDaPOBSCLpxDndJ6t0DZmdkFV2dXZKyYj-ZE9SdoHpAzgatTc7ymaW0G4J5CCI4Y2kY/s1600/CafeLatte6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTj7B7zIxwqpI5_9UN8ANLMsJdevwEQ1CDfBmC_xNbrg-madXkKPD5Nu4x_PrMulmSkavMNF2nDaPOBSCLpxDndJ6t0DZmdkFV2dXZKyYj-ZE9SdoHpAzgatTc7ymaW0G4J5CCI4Y2kY/s640/CafeLatte6.jpg" width="640" /></a><span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">See how we made this café latte, <a href="http://danieladanaphotographer.blogspot.sk/2017/06/caffe-latte-latte.html" target="_blank">HERE </a>/</span><span style="color: blue; font-family: "verdana" , sans-serif; font-size: 14.3px;"> Pozrite ako sme pripravili toto café latte <a href="http://danieladanaphotographer.blogspot.sk/2017/06/caffe-latte-latte.html" target="_blank">TU</a></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">The procedure for the <b>cake</b> - café latte was found in a book with old <b>forgotten recipes</b> and we have<b> changed </b>it somewhat. This was originally the process where the Turkish coffee was added to the butter filling; now, we used Davidoff's quality instant coffee and we bought a coffee-flavored bonbons for garnish. We have also reduced the number of egg yolks from the old recipe to make the cake a bit "lightweight" and instead of a butter we used a mascarpone. The cake was excellent, light, and café latte -flavored.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Postup na <b>tortu</b> sme našli v knižke so starými <b>zabudnutými receptami</b> a trochu sme ho <b>upravili</b>. Bol to postup v ktorom sa pridávala ako príchuť zrnková káva do maslovej plnky; my sme použili kvalitnú instantnú kávu Davidoff a na ozdobu sme kúpili bonboniéru s príchuťou kávy. Zredukovali sme počet vaječných žĺtkov zo starého receptu aby sme tortu trochu “odľahčili“ a namiesto masla sme použili maskarpone. Torta bola výborná, ľahká a kávová. Recept je nižšie.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Café latte <b>ice lollies</b> garnished with chocolate were easy to prepare, it was enough to make a strong coffee to which the cream was poured, and it was then frozen in the ice lolly molds. Even easier, we can freeze the prepared café latte. On the hot day, the ice lollies were refreshing, and coffee gave us more energy in the sleepy summer afternoon.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Kávový <b>nanuk café latte</b> s čokoládovou ozdobou bolo ľahké pripraviť, stačilo spraviť silnú kávu, do ktorej sa priliala smotana a to všetko sa potom zmrazilo v nanukových formičkách. Ešte v ľahšom prípade môžeme zmraziť pripravenú café latte s mliečnou penou. V horúcom sparnom dni nanuk osviežil a kofeín z kávy dodal energiu v ospalom letnom poobedňajšom dni. </span></span><span style="color: blue; font-family: "verdana" , sans-serif; font-size: 14.3px;">Recept je nižšie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9J8kgyO4eKMGVl3X5KHFUfDMsj3Icse8oZyPOjw5eZbaD8hSq0foz3eEKlr2gfIM24xEeI_zuieLa2xuVrUp-3TvTV6xH7LSdCwwDkKPF9Y0QW_4n_jWbK7dljgqKN8rjET93o2sn5o/s1600/CafeLatte1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9J8kgyO4eKMGVl3X5KHFUfDMsj3Icse8oZyPOjw5eZbaD8hSq0foz3eEKlr2gfIM24xEeI_zuieLa2xuVrUp-3TvTV6xH7LSdCwwDkKPF9Y0QW_4n_jWbK7dljgqKN8rjET93o2sn5o/s640/CafeLatte1.jpg" width="640" /></a></div>
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CAKE</h3>
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Ingredients :</h4>
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<span style="color: purple; font-size: 14.3px;">Corpus :</span></div>
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60 g mascarpone, or butter</div>
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60 g whole-meal flour </div>
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80 g granulated sugar, white</div>
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4 yolks</div>
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6 egg whites</div>
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120 g almonds, ground, not peeled</div>
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60 g dark chocolate, grated</div>
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1 tbsp soda bicarbonate</div>
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3 tbsp lemon juice (or lemon zest)</div>
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1 tbsp vanilla extract</div>
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<span style="color: purple;"><span style="font-size: 14.3px;">Filling :</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">250 g mascarpone</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">1 sachet (40 g) café latte pudding, from Dr. Oetker</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">1 tbsp quality instant coffee (we used Davidoff Café)</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">6 tbsp cane sugar</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">1 tbsp vanilla extract</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">Garnish :</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">1 tbsp dark Dutch cocoa, for flowers</span></span></div>
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<span style="color: purple;"><span style="font-size: 14.3px;">1 box of chocolate with coffee flavor</span></span></div>
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Method :</h4>
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1. Mix the egg yolks with sugar and butter, add lemon juice, vanilla</div>
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2. Mix sifted flour, bicarbonate soda, almonds and chocolate</div>
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3. Grease the tin and sprinkle with thick flour</div>
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4. Whip the firm snow from the egg whites and slowly fold into the dough</div>
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5. Pour into the form, place in the oven preheated at 170 ° C (338 ° F), bake for 25 minutes. Then reduce the temperature to 150 - 160 ° C (302 – 320 ° F) and bake for about 20-25 minutes, until a skewer does not come out of the dough clean</div>
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6. Let the corpus cool down in the open oven, then half-cut it horizontally and fill it with a half of filling, cover with the other corpus, spread the rest of filling over the whole cake, fill the confectionery bag and decorate the cake edges</div>
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7. Use the flower template through which you scatter the cocoa using a sieve to create a pattern of flowers on the cake</div>
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8. Grate candies in the form of coffee beans to decorate the cake edges</div>
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9. Put it in a cold place and serve with a café latte.</div>
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Café latte POPSICLES<br />(6 servings)</h3>
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Ingredients :</h4>
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10 tsp instant coffee (eg Davidoff) or to your taste</div>
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6 tbsp cane sugar</div>
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100-150 ml cream, half and half, 10% fat</div>
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50 - 100 g dark chocolate (or chocolate topping by Dr. Oetker)</div>
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1 tsp coconut virgin oil</div>
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6 popsicles molds with stems</div>
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Method :</h4>
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1. Prepare the instant coffee, pour the cream into it, sweet it according to your taste and pour the beverage into the molds and then in the freezer; when the ice lollies are semi-solid, insert the stem and let the ice lollies completely freeze.</div>
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2. Pour the frozen lollies in molds into warm / hot water for a second, pull the lollies out of the mold, lay on ice and decorate before serving with melted chocolate using a baking paper cone. </div>
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3. Chocolate garnish : brake the chocolate into cubes and melt on a thick pan with oil on a very light fire (or in a water bath). Fill the cone with chocolate and decorate the lollies. Instructions for making cones are <a href="http://www.akosatorobi.sk/video/4857/ako-urobit-kornutok-na-zdobenie" target="_blank">HERE</a>.</div>
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<span style="color: blue;">(Slovak)</span></div>
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<span style="color: blue; font-size: small;">TORTA</span></h3>
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Zloženie :</span></h4>
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<span style="color: blue;">60 g masla, alebo maskarpone</span></div>
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<span style="color: blue;">60 g múky hrubej</span></div>
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80 g cukru, kryštálového bieleho</div>
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4 žĺtka</div>
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120 g mandlí, pomletých, nelúpaných</div>
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60 g tmavej čokolády, postrúhanej</div>
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6 bielok</div>
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1 PL sódy bikarbóny</div>
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3 PL citrónovej šťavy (alebo postrúhanej kôry z bio citróna)</div>
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1 PL vanilkového extraktu</div>
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Plnka :</div>
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250 g maskarpone</div>
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1 sáčok (40 g) café latte pudingu, od Dr. Oetker</div>
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1 PL kvalitnej instantnej kávy (my sme použili Davidoff Café)</div>
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5-6 PL trstinového cukru</div>
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1 PL vanilkového extraktu</div>
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Ozdoba :</div>
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1 PL tmavého holandského kakaa, na kvety</div>
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1 bonbóny z bonboniéry s príchuťou kávy </div>
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Postup :</h4>
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1. Vymiešame žĺtka s cukrom a maslom, pridáme citrónov šťavu, vanilku</div>
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2. Vmiešame preosiatu múku, sódu bikarbónu, mandle a čokoládu</div>
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3. Vymastíme tortovú formu a vysypeme hrubou múkou</div>
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4. Vyšľaháme tuhý sneh z bielkov a pomaly vmiešame do cesta</div>
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5. Dáme piecť do vyhriatej rúry na 170 0C (338 0F) na 25 min. potom teplotu znížime na 160 0C (320 0F) a pečieme asi 20-25 min, pokiaľ špajdľa zo stredu cesta nevyjde čistá</div>
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6. Korpus necháme vychladnúť v otvorenej rúre, potom ho napoly prerežeme a naplníme ½ vymiešanou plnkou, druhou polovicou natrieme celú tortu, naplníme cukrárske vrecko a ozdobíme okraje torty</div>
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7. Použijeme šablónu kvetu, cez ktorú sypeme kakao sitkom, aby sme vytvorili vzor kvetov na torte</div>
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8. Bonbónmi v tvare kávových zŕn ozdobíme okraje torty</div>
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9. Dáme spevniť do chladu a podávame s café latte.</div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Café latte nanuky </span></h4>
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(6 porcií)</div>
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Zloženie :</h4>
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10 ČL instantnej kávy (nap. Davidoff), alebo podľa chuti</div>
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6 PL trstinového cukru</div>
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150 ml smotany, 10 % tuku</div>
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50 g horkej čokolády (alebo poleva čokoládová od Dr. Oetker)</div>
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1 ČL kokosového panenského oleja</div>
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6 nanukových formičiek s drievkom</div>
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Postup :</h4>
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1. Pripravíme instantnú kávu, nalejeme do nej smotanu, ocukríme podľa chuti a vlejeme nápoj do nanukových formičiek, ktoré dáme do mrazničky; keď je nanuk polotuhý, vložíme drievka a necháme nanuky kompletne zmraziť.</div>
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2. Zmrazené nanuky vo formičke namočíme na sekundu do teplej/horúcej vody, nanuk vytiahneme z formy, položíme na ľad a rozpustenou čokoládou v oleji pomocou kornútika ozdobíme pred podávaním.</div>
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3. Čokoládová ozdoba : čokoládu polámeme na kocky, a na panvici s hrubým dnom s olejom rozpustíme na veľmi miernom ohni (alebo vo vodnom kúpeli). Naplníme kornútik a zdobíme nanuky. Návod ako spraviť kornútik je <a href="http://www.akosatorobi.sk/video/4857/ako-urobit-kornutok-na-zdobenie" target="_blank">TU</a>. </div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-4929915172273790682017-06-26T22:53:00.000+02:002017-06-27T13:43:56.177+02:00Caffé Latte / Кафе Latte<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFyGu_oC_IJYgX5K6XRHAwJ_tZylosw5-z3gOF9huPvH3jfAfCmFKTCcdD5R9yd1XVu2CuMLJlv1B5kUaktYHbZOOVT1T-9lHhtdtUAzpntOgS31uhXzO47uMNQHD1boqE2HQuS1AC2A/s1600/CafeLatte5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFyGu_oC_IJYgX5K6XRHAwJ_tZylosw5-z3gOF9huPvH3jfAfCmFKTCcdD5R9yd1XVu2CuMLJlv1B5kUaktYHbZOOVT1T-9lHhtdtUAzpntOgS31uhXzO47uMNQHD1boqE2HQuS1AC2A/s640/CafeLatte5.jpg" width="640" /></a></div>
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<span style="color: purple;">Home made café latte with cocoa / </span><span style="color: blue;">domáce café latte s kakaom</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">To prepare the home café latte art, we need whole fresh milk, which is heated to about 70 ° C (158 ° F) and mixed until we get the foam. In the café, they use a steamer (hot air) and at home, we can use the café latte mixer. Then, the milk with foam is poured into a home-made espresso or instant coffee so that we can "paint" the heart or ornament. See how professionals make it <a href="https://www.youtube.com/watch?v=-Hby0HmVCno" target="_blank">HERE</a>. However, this step requires practice and, so, if an ornament cannot be created, we can garnish the milk foam using a template. Cappuccino is similarly prepared, but it differs from the café latte with heavier foam.</span><br />
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Na prípravu domáceho café latte art potrebujeme plnotučné čerstvé mlieko, ktoré zahrejeme na približne </span><span style="font-family: "verdana" , sans-serif;">70 ° C (158 ° F)</span><span style="font-family: "verdana" , sans-serif;"> teplotu a mixujeme pokiaľ nedostaneme penu. V café na to používajú steamer (horúci vzduch), doma môžeme použiť na to určený malý café latte mixér. Pozrite si ako to robia barmani <a href="https://www.youtube.com/watch?v=-Hby0HmVCno" target="_blank">TU</a>. Potom vlejeme mlieko s penou do domáceho espressa, alebo instantnej kávy, tak, aby sme „namaľovali“ srdiečko alebo ornament. Tento krok vyžaduje však prax a preto ak sa nám ornament nepodarí vytvoriť, môžeme mliečnu penu ozdobiť pomocou šablóny. Podobne sa pripraví kapučíno, ktoré však sa líši od café latte väčším množstvom peny. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ezp5Ct2rLazX8CCWzNwEnFrLqTb5yRzSESX-viyGVItkuMRcCbmvEGQxjssj_Q-zfG2vu6wPdF04WrpY654PirgMcrnb7v5kJjN6PR1t19-GiCJBMBUedR3wT8RnZe8NQWjkUgiNCAs/s1600/CafeLatteArt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ezp5Ct2rLazX8CCWzNwEnFrLqTb5yRzSESX-viyGVItkuMRcCbmvEGQxjssj_Q-zfG2vu6wPdF04WrpY654PirgMcrnb7v5kJjN6PR1t19-GiCJBMBUedR3wT8RnZe8NQWjkUgiNCAs/s640/CafeLatteArt.jpg" width="640" /></a></div>
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<span style="color: purple;">Café Latte Art in Leroy Café & Bar, Banská Bystrica, Slovakia</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpFGkrkb03ax5yWpmy1KXmgwiVlMlb0A2AuOUKoeIb3ElKKmfxmjv-kESgZeyjN_w391sgcb4jPcmrzfPp7HsFNuE4XSGUuZ-FbRaFTTKCRieOSBliylueLPxd4PvLpQBqKoD3yJAnyY/s1600/CafeLatte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpFGkrkb03ax5yWpmy1KXmgwiVlMlb0A2AuOUKoeIb3ElKKmfxmjv-kESgZeyjN_w391sgcb4jPcmrzfPp7HsFNuE4XSGUuZ-FbRaFTTKCRieOSBliylueLPxd4PvLpQBqKoD3yJAnyY/s640/CafeLatte2.jpg" width="640" /></a></div>
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<span style="color: purple;">Home made café latte with cinnamon / </span><span style="color: blue;">domáce café latte so škoricou</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgho69FI1sA3up_XO90LxO1AEk8Yv6CDUPOIokudD_vMsr0J2M1W1PTY7zz_3cdifSCklTiicf-8vitLjnFGYM_1yVu5vNJxnB7bbyLXgTA8L_Ga94_W_LQnmXmcOrnzylEdzPBGg0gco/s1600/CafeLatte1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="720" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgho69FI1sA3up_XO90LxO1AEk8Yv6CDUPOIokudD_vMsr0J2M1W1PTY7zz_3cdifSCklTiicf-8vitLjnFGYM_1yVu5vNJxnB7bbyLXgTA8L_Ga94_W_LQnmXmcOrnzylEdzPBGg0gco/s640/CafeLatte1.jpg" width="640" /></a></div>
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<span style="color: purple;">Home made café latte with cinnamon / </span><span style="color: blue;">domáce café latte so škoricou</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients:</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">(1 coffee)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2 tsp instant coffee of good quality (or strong espresso)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">150 ml fresh whole milk (depends on the size of the cups)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1.5 tsp cane sugar (or to taste)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 tsp cinnamon, cocoa, or chocolate</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Small coffee pot</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Decorating templates</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">A small mixer for café latte</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Method:</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1. Make the strong instant coffee, about one-third / a quarter of a cup.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2. Heat the milk in a small kettle to about 70 ° C (158 ° F).</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">3. Mix with a small mixer for about 4 seconds near the surface of the milk to add air, then immerse the mixer and mix for about a minute or more until the milk is fluffy and increased its volume.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">4. Pour the milk into the coffee so that a flower or a heart on the surface is created, if not successful, using a pattern template sprinkle the cinnamon or cocoa powder on the milk foam.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">5. Serve with sugar.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">-------------------------------------------------------</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie :</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif; font-weight: normal;">(1 káva)</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2 ČL kvalitnej instantnej kávy (alebo silné espresso)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1.5 dl čerstvého plnotučného mlieka, záleží od veľkosti šálky (my sme použili bio TAMI)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1,5 ČL cukru trstinového (alebo podľa chuti)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 ČL škorice, kakaa alebo postrúhanej čokolády</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Malá kanvica na kávu</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Šablóny na zdobenie</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Malý mixér na café latte</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1. Zalejeme silnú instantnú kávu horúcou vodou, asi tak do jednej tretiny / štvrtiny šálky.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2. Mlieko v malej kanvici zahrievame asi na </span><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">70 ° C (158 ° F)</span><span style="font-family: "verdana" , sans-serif;">. </span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">3. S malým mixérom mixujeme asi 4 s. pri povrchu mlieka, aby sme pridali do mlieka vzduch, potom mixér ponoríme a mixujeme asi minú alebo viac, pokiaľ mlieko nie je nadýchané a nezväčší svoj objem.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">4. Vlievame mlieko do kávy tak, aby sme vytvorili kvet alebo srdiečko na povrchu, ak sa nám to nepodarí, pomocou šablóny so vzorom posypeme mliečnu penu škoricou, alebo kakaovým práškom.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">5. Podávame s cukrom.</span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-69489663286112621512017-05-01T12:32:00.000+02:002017-05-01T13:03:29.602+02:00Portobello mushrooms stuffed with sheep cheese and mango salsa / Portobello huby plnené bryndzou a mango salsou / Champignons Portobello farcis au fromage aux moutons et à la sauce à la mangue / Портобелло грибы, фаршированные брынзой и соусом из манго<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19Zv3Qv9fhwFNG6CzzAW9-dZFy8X4RdEkdSJ047HYZK5jUh8-TRNl9_D34aD_1HgIxOl5Ptoeb6tv5eh1K-lDTs9sbnPtcS-TjPQDLLNmyQYmkQ3Mqz73lAxHB_sQU3tREYg_ZRCVN3Y/s1600/PortobelloStuffed1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19Zv3Qv9fhwFNG6CzzAW9-dZFy8X4RdEkdSJ047HYZK5jUh8-TRNl9_D34aD_1HgIxOl5Ptoeb6tv5eh1K-lDTs9sbnPtcS-TjPQDLLNmyQYmkQ3Mqz73lAxHB_sQU3tREYg_ZRCVN3Y/s640/PortobelloStuffed1.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 3, calories per serving (393 g) : 721</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 30 min, baking time : 30 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Rich in fat, protein, vitamin A, B2, copper, selenium, sodium, phosphorus</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">The Portobello mushroom (known also as Portobella, Bella, Champignon de Paris, and the other names) is a large brown strain of Agaricus bisporus. It is of Italian origin and gets its name from Portobello, a town in Italy. It has two colors with different names, immature mushrooms are white and mature are <b>brown with large thick cups.</b> These <b>meaty textured</b> mushrooms are delicious when grilled, broiled, or sautéed, giving a smoky or earthy flavour. Portobella mushrooms are a rich source of <b>copper, selenium, and vitamin D.</b> Here, we have stuffed Portobello mushrooms with<b> Eastern European sheep cheese, bryndza,</b> and garnished with fresh sweet-spicy mango salsa. It is fast and easy to prepare, and may be a favourite at party. We have been inspired by the recipes from Allrecipes.com <a href="http://allrecipes.com/recipe/240406/stuffed-cream-cheese-mushrooms/" target="_blank">(Lindsay Smith)</a> <a href="https://www.pataks.ca/recipe/grilled-portobello-mushroom-stuffed-with-goat-cheese-and-mango-chutney" target="_blank">and Pataks.ca.</a></span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Portobello (tiež známa ako Portobella, Bella, Champignon de Paris a ďalšie názvy) je veľká hnedá huba z druhu Agaricus bisporus, ktorej meno je podľa talianskeho mesta Portobello. Vyznačuje sa dvomi farbami s rôznymi názvami, nezrelé huby sú biele a zrelé sú <b>hnedé s veľkými hrubými košíčkami</b>. Tieto huby s <b>mäsovitou štruktúrou</b> sú vynikajúce, keď sú grilované, varené alebo opekané, s údeninovou a zemitou príchuťou. Huby Portobella sú bohatým zdrojom <b>medi, selénu a vitamínu D</b>. My sme tu pripravili plnené huby Portobello s ovčím syrom , <b>bryndzou</b> a zdobené čerstvou lahodnou mangovou salsou. Je to rýchle a ľahké pripraviť a môže to byť obľúbené predjedlo pre party. Na toto jedlo sme sa inšpirovali receptami z <a href="http://allrecipes.com/recipe/240406/stuffed-cream-cheese-mushrooms/" target="_blank">Allrecipes.com (Lindsay Smith) </a><a href="https://www.pataks.ca/recipe/grilled-portobello-mushroom-stuffed-with-goat-cheese-and-mango-chutney" target="_blank">a Pataks.ca. </a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQVbkWc5LcgiIR3ibZ5qp1PmFz0NAevOpvBqx7ahLkuELodX-JYYOrZGdGgWykGnYYMD973tw1rBeCGDJXD-8FBJeOFDTYT_3hezoaAMr1L4g25TihhsaEpmi07pPdvnd1FSkRlTUpDk/s1600/PortobellaStuffed.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQVbkWc5LcgiIR3ibZ5qp1PmFz0NAevOpvBqx7ahLkuELodX-JYYOrZGdGgWykGnYYMD973tw1rBeCGDJXD-8FBJeOFDTYT_3hezoaAMr1L4g25TihhsaEpmi07pPdvnd1FSkRlTUpDk/s320/PortobellaStuffed.gif" width="174" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span><span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Ingredients :</span></span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">3 - 4 Portobello mushrooms</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">300 g soft sheep cheese (bryndza)</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">3-4 slices of Emental or Gouda cheese, or the like</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">100 g of hard cheese, shredded (Emental or Gouda)</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">2 teaspoons of garlic, extruded</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">½ onion, chopped</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">4 tbsp olive oil</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Pinch of salt</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Pinch of black pepper</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Pinch of Cayenne peppers</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="background-color: white;">2 cups of mango salsa (the recipe </span><a href="http://danieladanaphotographer.blogspot.sk/2017/05/mango-salsa-mangova-salsa-salsa-la.html" target="_blank"><span style="background-color: white;">is </span><span style="background-color: #d9d2e9;">here</span></a><span style="background-color: white;">)</span></span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Method :</span></span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1. Wash the mushrooms and dry with a clean cloth.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">2. Remove carefully the stems.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">3. Brush the mushroom caps with olive oil.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">4. Preheat oven to 175 C (350 F). Brush a baking sheet with oil.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">5. Chop stems finely, heat oil in a pot over medium heat, fry chopped mushroom stems, onion, and garlic for 10 minutes. </span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">6. Cool mushroom mixture and stir in soft sheep cheese (bryndza), grated Emental cheese, black pepper, and cayenne pepper. Use a small spoon and fill each mushroom cap with a generous amount of stuffing. Do not overload as the stuffing during baking may leak. Arrange stuffed mushrooms onto the prepared baking sheet.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">7. Bake in preheated oven until liquid starts to form under the mushrooms caps, about 20 minutes. You may remove the liquid and continue baking several minutes more. </span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">8. During the last minutes of baking, cover sheep cheese with slices of Emental and continue baking until the cheese is melt.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">9. Remove from the oven, garnish with mango salsa and serve with additional salsa in a little bowl.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">(Slovak)</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"></span><br />
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<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></span></h4>
<span style="font-family: "verdana" , sans-serif;">
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">3 – 4 Portobello huby</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">300 g bryndze </span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">3-4 plátky Ementál alebo Gouda syr, alebo podobného</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">100 g tvrdého syra, postrúhaného (Ementál alebo Gouda)</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">2 struky cesnaku, roztlačeného</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">½ cibule, posekanej</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">4 PL olivového oleja</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">Štipku soli</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">Štipku čierneho korenia</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">Štipku kajenskej papriky</span></span></div>
<div>
<span style="font-size: 14.3px;"><span style="color: blue;"><span style="background-color: white;">2 hrnčeky mango salsy (recept</span><a href="http://danieladanaphotographer.blogspot.sk/2017/05/mango-salsa-mangova-salsa-salsa-la.html" target="_blank"> <span style="background-color: #cfe2f3;">je tu</span></a><span style="background-color: white;">)</span></span></span></div>
<h4 style="background-color: white; text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">1. Umyjeme huby a vysušíme ich čistou utierkou.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">2. Starostlivo odstránime stopky.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">3. Natrieme košíčky s olivovým olejom.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">4. Predhrejeme rúru na 175 ° C (350 F). Potrieme plech na pečenie olejom.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">5. Stopky z húb jemne pokrájame, opražíme na oleji spolu s cesnakom a cibuľou na strednom ohni, 10 minút.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">6. Zmes húb ochladíme a zmiešame s mäkkým ovčím syrom (bryndzou), nastrúhaným syrom Emental (voliteľne), čiernym korením a kajenským korením. Lyžičkou naplníme každú hubku s veľkým množstvom bryndze. ale nedávame príliš veľké množstvo, pretože plnka pri pečení môže vytekať. Poukladáme plnené huby na pripravený plech na pečenie.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">7. Pečieme v predhriatej rúre, až kým sa pod hubami nezačne tvoriť kvapalina, asi 20 minút. Môžeme odstrániť kvapalinu a pokračovať v pečení ešte niekoľko minút.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">8. Počas posledných minút pečenia prikryjeme bryndzu v hubách plátkami Ementálu a pokračujeme v pečení, kým sa syr neroztopí.</span></span></div>
<div style="background-color: white;">
<span style="font-size: 14.3px;"><span style="color: blue;">9. Vyberieme z rúry, ozdobíme mangovou salsou a servírujeme s ďalšou salsu v malej miske.</span></span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-83646734247718650852017-05-01T11:49:00.001+02:002017-05-01T12:06:17.462+02:00Mango salsa / Mangová salsa / Salsa à la mangue / Манго сальса<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYSaCA_DjGnT5Trv-2t9JTU3-UCqib8ymUGna9dgY0Xqb-H9pmvhZ6gL1Zi52giaa7jQjzdxq2pfxvFqFb1hmQLg_O3iIoePcqM6BJf28cPuBJbyj5T1_rfr9iqqFL_hCZoFiKRhZGqQ/s1600/MangoSalsa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYSaCA_DjGnT5Trv-2t9JTU3-UCqib8ymUGna9dgY0Xqb-H9pmvhZ6gL1Zi52giaa7jQjzdxq2pfxvFqFb1hmQLg_O3iIoePcqM6BJf28cPuBJbyj5T1_rfr9iqqFL_hCZoFiKRhZGqQ/s640/MangoSalsa1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 3, calories per serving (270 g) : 106</span></div>
<div style="text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 10 min, cooking time : 0 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Rich in carbohydrates/fiber, vitamin C, vitamin A</span></div>
<div style="text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Mango salsa is a fresh, raw, and sweet-spicy sauce from Central and South America, originally from the Aztecs, Ink, and Mayan cuisine. It is a sweet, salty, acidic, and spicy combination of flavors in a well-balanced blend, refreshing alone, as well as a side dish.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Mangová salsa je čerstvá, nevarená sladko-korenisttá príloha/omáčka zo Strednej a Južnej Ameriky, ktorá bola pôvodne súčasťou kuchyne Aztékov, Inkov a Mayov. Je to sladká, slaná, kyslá a korenistá kombinácia chutí v dobre vyváženej mangovej salse. Osvieži samotná ale aj ako príloha k inému jedlu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oVIzPZd_ljpb-34VQWcbnzibS0LYA69y8Aeu2SMeBAQOkdQe7VIDdIVJOhVlZR5Wg9Ha1pvreVXRl8EJ6jzkgEGqLnXeKBJY5NQQl3dV90gEgMuU9Wysp-nqa90qPQg0z-x7lTDbjv0/s1600/MangoSalsa.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oVIzPZd_ljpb-34VQWcbnzibS0LYA69y8Aeu2SMeBAQOkdQe7VIDdIVJOhVlZR5Wg9Ha1pvreVXRl8EJ6jzkgEGqLnXeKBJY5NQQl3dV90gEgMuU9Wysp-nqa90qPQg0z-x7lTDbjv0/s320/MangoSalsa.gif" width="174" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">1 mango, ripe, diced</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">½ red onion, cut into small pieces</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 cucumber, cut into cubes</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 red or orange pepper, cut into cubes</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tbsp spicy pepper, such as jalapeno, chopped</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 tbsp lime juice</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">¼ cup cilantro, chopped, or the other herbs, we used parsley</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Pinch of salt</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Pinch of black pepper</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
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<h4 style="text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
<div style="text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;">1. Mix the all ingredients and flavor it.</span></div>
<div style="text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;">2. Let it refrigerate for about 30 minutes prior to serving.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">--------------------------------------------</span></div>
<div style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span></div>
<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">1 mango, zrelé, nakrájané na kocky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">½ červenej cibule, nakrájanej na drobno</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 uhorka, nakrájaná na kocky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 červená alebo oranžová paprika, najkrájaná</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 PL pikantná paprička, ako jalapeno, nakrájaná na drobno</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 PL šťavy z limetky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">¼ hrnčeka byliniek, nasekaných a čerstvých, ako cilantro (my sme použili petržlen)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Štipku soli</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Štipku čierneho korenia</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
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<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">1. Všetko zmiešame a ochutíme.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2. Necháme v chladničke odpočívať asi 30 min. pred podávaním.</span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-69938723173160228512017-04-27T19:18:00.005+02:002017-04-28T11:33:27.867+02:00Italian-style kale and white bean soup / Talianska polievka z kelu a bielej fazule / La soupe italienne au chou frisé et aux haricots blancs / Итальянский суп с кале и белой фасолью<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe0mdpMcaPPzVEl0wxOkqQfznZy7Q_Kd6-tlaUr3LnFMkraEiM5X8ydPfPtHDEONZOF7l-wMygn-A0qSGfLJ3yeNNLjUWp2TwwQAju8LvClEj-_by_2LF5q7sPLntKorJNO5UVWVx9AE/s1600/KaleWhiteBeanSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSe0mdpMcaPPzVEl0wxOkqQfznZy7Q_Kd6-tlaUr3LnFMkraEiM5X8ydPfPtHDEONZOF7l-wMygn-A0qSGfLJ3yeNNLjUWp2TwwQAju8LvClEj-_by_2LF5q7sPLntKorJNO5UVWVx9AE/s640/KaleWhiteBeanSoup.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 4, calories per serving : 432</span></div>
<div style="text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 45 min, cooking time : 60 min.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Rich in fiber, amino acids, folate, vitamin A, vitamin K, copper</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">This <b>Mediterranean </b>soup can be cooked only with vegetable as
a <b>vegan/vegetarian</b>, or along with Italian sausages. It is slightly adapted from
several blogs (Sharedappetie.com, Nutritionstudies.com). This time, we have
made it as vegetarian /vegan using white beans and onion from our garden
harvest. Kale (or leaf cabbage, a variety of Brassica oleracea) was from the
market, as well as another vegetable. Kale is high in <b>vitamin K </b>; 100 g of kale
has 705 micro grams of vitamin K, which represents 6-7 times higher dose than the
USDA recommendations per day. The main taste of our soup was attributed to the
beans with a slight flavour of kale. <b>A toast or baguette</b> with or without cheese
can make that even better.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Táto <b>stredomorská</b> polievka môže byť varená len so zeleninou ako <b>veganská / vegetariánska</b>, alebo spolu s talianskymi klobáskami. My sme sa pri jej príprave inšpirovali niekoľkými blogmi (Sharedappetie.com, Nutritionstudies.com). Tento krát sme ju uvarili ako vegetariánsku / vegánsku z bielej fazule a cibule z našej záhradnej úrody. Kel (druh Brassica oleracea) bol z tržnice, rovnako ako ďalšia zelenina. Kel má vysoký obsah vitamínu K; 100 g kelu obsahuje 705 mikro gramov <b>vitamínu K</b>, čo predstavuje 6-7 krát vyššiu dennú dávku ako odporúča USDA. Hlavnú chuť našej polievky tvorili fazuľky s miernou príchuťou kelu. K tomu sa hodia aj <b>opečené kúsky bagety</b>, so syrom alebo bez neho, pokvapkané s olivovým olejom.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyFa0PniFseABVsK10io_FzM7gub-UYfcpa8muTqOYJKcuknmQCOFPKNlBpGvPnIJfE_qqpB6Um3ydhTgjW-JhpYcosdqwsbI33guy_hnQkj5V8RVxpB2ODqYIsd6kC-z0kYVUG6epOg/s1600/KaleWhiteBeanSoup.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyFa0PniFseABVsK10io_FzM7gub-UYfcpa8muTqOYJKcuknmQCOFPKNlBpGvPnIJfE_qqpB6Um3ydhTgjW-JhpYcosdqwsbI33guy_hnQkj5V8RVxpB2ODqYIsd6kC-z0kYVUG6epOg/s320/KaleWhiteBeanSoup.gif" width="174" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients :</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 medium onion, chopped</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 carrot, diced</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 large potato, diced</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 tomato, diced</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2 cloves garlic, minced</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">3 tbsp olive oil (for cooking)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">¼ kale head, stems removed and roughly chopped</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 cup (240 ml) white beans, dried (or canned, drained)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 1/2 tbsp vegetable seasoning, Vegeta (or chicken stock)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1 bay leave</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Pinch of Himalaya salt or other salt</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Pinch of black pepper</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
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<span style="color: purple; font-family: "verdana" , sans-serif;">1. Cook beans with the bay leave in 2 1/2 cups of water until tender (to make it faster, soak beans in water overnight).</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">2. Fry onion and garlic on the oil for few minutes, add carrot, potato, sauté for 5 min., then cover and cook until semi tender. Add kale, cover with water and cook until vegetable is tender. Before the all is ready, stir in diced tomato.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">3. Pour in soft beans in the water in which they were cooked, mix and season with Vegeta (or chicken stock), salt, and pepper. Cook 5 min. more.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">4. The soup tastes better the next day, so refrigerate the soup for the following day. </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">5. Optionally, serve with slices of baguette drizzled with olive oil and cheese, and baked for 5 minutes until toasted.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">----------------------------------------------</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie :</span></h4>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 cibuľa, stredne veľká, pokrájaná</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 mrkva, nakrájaná </span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 veľký zemiak, nakrájaný </span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 paradajka, pokrájaná</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">2 strúčiky cesnaku, roztlačené</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">3 lyžice olivového oleja (na varenie)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">¼ hlávky kelu, stopky odstránené a pokrájaný</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 šálka (240 ml) bielej fazuľky, sušenej (alebo z konzervy)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 1/2 lyžice rastlinného korenia, Podravka (alebo bujón, podľa chuti)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">1 bobkový list </span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Štipka soli himalájskej alebo inej</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Štipka čierneho korenia</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span></div>
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<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
</div>
<div class="MsoNormal">
<span style="color: blue; font-family: "verdana" , sans-serif;">1. Uvaríme fazuľu v 2 1/2 šálky vody s bobkovým listom, až kým nie je mäkká (aby to bolo rýchlejšie, namočíme fazuľku do vody cez noc).</span></div>
<div class="MsoNormal">
<span style="color: blue; font-family: "verdana" , sans-serif;">2. Opečieme cibuľu a cesnak na oleji niekoľko minút, pridáme mrkvu, zemiaky, pečieme ďalších 5 minút, potom prikryjeme a varíme až do polo mäkka. Pridáme pokrájaný kel, zalejeme vodou a varíme, až kým nebude zelenina mäkká. Predtým ako je všetko uvarené, pridáme nakrájanú paradajku.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">3. Prilejeme mäkkú fazuľku vo vode, v ktorej bola varená, premiešame a ochutíme s Podravkou, soľou a korením (prípadne bujónom), trochu ešte povaríme.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">4. Polievka má lepšiu chuť na druhý deň, takže ju dáme do chladničky na nasledujúci deň.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">5. Prípadne podávame s plátkami bagety pokvapkanými s olivovým olejom a syrom, pečenými 5 minút.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-57335814439695211722017-04-19T10:53:00.000+02:002017-04-19T11:03:09.512+02:00Painted Easter eggs from shortbread / Kraslice z lineckého cesta / Sablés œufs de Pâques colorés / Окрашенные пасхальные яйца из песочного теста<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMK_GYedkQgnVLEp4tnAo39nY5-Wbi2bsCld1aoDwzOe0TocyyVfUWulyClb5K4W8yHQJ-Ha1M_eNlLsDsQObTvFWRBc_6nr7BDoOsakcV9mYbBREOoYxN0goOeG4i0mD0bgm_lhIOhY/s1600/Kraslice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMK_GYedkQgnVLEp4tnAo39nY5-Wbi2bsCld1aoDwzOe0TocyyVfUWulyClb5K4W8yHQJ-Ha1M_eNlLsDsQObTvFWRBc_6nr7BDoOsakcV9mYbBREOoYxN0goOeG4i0mD0bgm_lhIOhY/s640/Kraslice1.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 15, calories per serving (64 g) : 261 </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 120 min, baking time : 10 min.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Rich in carbohydrates, fat, B-complex vitamins, Copper (Cu), Selenium (Se)</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">During this Easter holiday, we were inspired by the magazine My best sweet feasts. We prepared shortbread dough, which we have made a bit healthier by adding <b>buckwheat</b> and <b>oatmeal</b> along with <b>walnuts </b>to the classic wheat flour. Eggs were then filled with a <b>homemade jam</b> prepared from <b>blueberries</b> picked up in nearby mountains and painted initially with the <b>colors of the spring, yellow and green</b>, and then to enrich them, with <b>white and brown</b> chocolate. Despite that we replaced a part of the traditional ingredients with healthier ones, the biscuits were delicate, fragile and without distinction between classic goodies. They were even better, where a great contribution made our jam containing small pieces of delicious blueberries.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Na tieto veľkonočné sviatky sme sa inšpirovali časopisom Moje najlepšie sladké sviatky. Pripravili sme linecké cesto, ktoré sme trochu ozdravili trochou <b>pohánkovej a ovsenej múky</b> spolu s vlašskými <b>orechmi.</b> Vajíčka sme naplnili <b>domácim džemom</b> z horských <b>čučoriedok</b> a omaľovali najprv farbami jari, <b>žltej a zelenej</b>, a potom na spestrenie aj farbami <b>bielej a hnedej</b> čokolády. Napriek tomu, že sme časť tradičných surovín nahradili zdravšími, pečivo bolo jemné, krehké a bez rozdielu s tradičnými dobrotami. Ba čo viac, bolo ešte lepšie, na čom mal podiel aj výborný čučoriedkový džem s kúskami čučoriedok.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients:</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">200 g wheat flour, fine</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">25 g oat flour, fine</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">25 g buckwheat flour, fine</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">50 g walnut, ground</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">80 g powdered sugar</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Pinch of salt</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tbsp vanilla extract</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 egg</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">85 g butter</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">85 g coconut oil</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">200 g marmalade or jam</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">Garnish :</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">1 egg white</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">12 tbsp powdered sugar</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tbsp vinegar, apple cider</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tsp turmeric (for the yellow coloration)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tsp Matcha powder (for the green color)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tsp cocoa, Dutch (for the chocolate color)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Moulds for Easter bread</span><br />
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<h4 style="text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">1. Combine sifted flour, walnuts, sugar, vanilla, salt, egg and add the softened butter, prepare a smooth dough, wrap it in foil and allow to rest in the fridge (an hour).</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">2. Divide the dough into 3 parts and each part gradually roll out between plastic films to a thin sheet from which core the eggs. Transfer to the baking form covered with baking paper and bake at 180 C (356 F) </span><span style="color: purple; font-family: "verdana" , sans-serif;">for about 10 minutes, so that the edge of the pastry eggs does not turn brownish, but remain of pale color.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">3. Let cool down, then coat a half of eggs lightly with the jam and cover with the second part of eggs, so finally get about 15 pieces of Easter eggs.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">4. Mix egg white with about 12 tablespoons of sugar, add vinegar, then take 2 tbsp of egg white material into a new cup and thicken it with about 1 tbsp or sugar so that the mass does not leak, but is firm, then add a color. Make a cornet of paper for baking (e.g. as <a href="http://www.akosatorobi.sk/video/4857/ako-urobit-kornutok-na-zdobenie" target="_blank"><b><i style="background-color: #ead1dc;">here</i></b></a>), fill it with the sugared material using a spoon and press cornet to decorate the eggs. Prepare another color and proceed as with the first one. Gradually, use different colors, decorate eggs and allowed to dry, for about 10 minutes.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">5. Using different molds and fillings, we can do different variations of baked Easter eggs.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">6. Tip: if prefer the traditional process, use only butter (170 g) and wheat fine flour (250 g). </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">-----------------------------------------------------</span></div>
<div style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span></div>
<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">200 g hladkej pšeničnej múky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">25 g jemnej ovsenej múky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">25 g jemnej pohánkovej múky</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">50 g vlašských orechov, pomletých</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">80 g práškového cukru</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Štipka soli</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 PL vanilkového extraktu</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 vajce</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">85 g masla</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">85 g kokosového oleja</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">200 g marmelády, alebo džemu</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Ozdoba :</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 bielok</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">12 PL práškového cukru</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 PL octu, jablčného</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 ČL kurkuma (na žlté sfarbenie)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 ČL matcha prášok (na zelené sfarbenie)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 ČL kakaa, holandského (na čokoládové sfarbenie)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Formičky na veľkonočné pečivo</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
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<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">1. Zmiešame preosiatu múku, oriešky, cukor, vanilku, soľ, pridáme vajce a zmäknuté maslo, vypracujeme hladké cesto, zabalíme do fólie a necháme odpočívať v chladničke.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: blue; font-family: "verdana" , sans-serif;">2. Cesto rozdelíme na 3 časti a každú časť postupne rozvaľkáme medzi fóliami na tenký plát, z ktorého vykrojíme vajíčka. Prenesieme ich na plech pokrytý papierom na pečenie a pečieme na 180 C (356 F) </span><span style="color: blue; font-family: "verdana" , sans-serif;">asi 10 min. tak, aby okraje cesta nezačali hnednúť, ale zostala bledá farba cesta.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: blue; font-family: "verdana" , sans-serif;">3. Necháme vychladnúť na plechu a potom polovicu vajíčok natrieme jemne džemom a prikryjeme druhou časťou vajíčok, takže nakoniec dostaneme asi 15 kraslíc.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">4. Bielok vymiešame asi s 12 lyžicami cukru a octu, potom do nového pohárika odoberieme asi 2 PL bielkovej hmoty a zahustíme asi 1 PL cukru alebo tak, aby hmota sa neroztekala, ale dala sa miešať a potom sfarbíme jednou farbou. Spravíme si kornútik z papiera na pečenie, (nap. ako <a href="http://www.akosatorobi.sk/video/4857/ako-urobit-kornutok-na-zdobenie" target="_blank"><b><i style="background-color: #d0e0e3;">tu</i></b></a>), naplníme hmotou pomocou lyžičky a stláčaním kornútika zdobíme vajíčka. Pripravíme bielok s druhou farbou a postupujeme ako s prvou farbou. Postupne použijeme ďalšie farby, ozdobíme vajíčka a necháme zaschnúť, asi tak 10 min.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">5. Pomocou ďalších formičiek a plniek, môžeme spraviť rôzne variácie pečených kraslíc.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">6. Tip : ak uprednostňujeme tradičný postup, tak použijeme len maslo (170 g) a pšeničnú hladkú múku (250 g). </span></div>
<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-15961151810391454012017-04-03T17:35:00.000+02:002017-04-05T15:49:26.157+02:00Stracciatella cake with raspberries / Stracciatella torta s malinami / Gâteau stracciatella aux framboises / Stracciatella торт с малиной<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 12 , calories per serving : 492 per 191 g </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 90 min, baking time : 15 min</span></div>
<span style="color: purple; font-family: "verdana" , sans-serif;">Rich in proteins, calcium, phosphorus, zinc and B12</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Stracciatella is renowned Italian <b>gelato flavour</b> consisting of ice-cream filled with irregular shavings of chocolate. The flavour was created in 1962, in Bergamo of northern Italy. Here, we have made no bake stracciatella cake with a creamy texture and shredded dark chocolate of the high quality made by Lindt. Instead of ice-cream, we have made a mixture of <b>yogurt and milk curd</b> with added <b>shredded chocolate</b> and solidified the all by gelatine. To make it fresh and <b>colourful, raspberries</b> were scattered over the curd/yogurt mixture. The top of cake was garnished with chocolate <b>shavings and chocolate roses</b>. When making this cake, not only dessert fitness lovers come into their own, but also those who like rich treats may be also delighted. Although we made the cake for birthday celebration, this chilled luxurious and elegant dessert could be perfectly <b>refreshing </b>also for hot summer. </span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Stracciatella je známa <b>talianska príchuť</b>, ktorá sa skladá z bielej mliečnej zmrzliny zmiešanej s nepravidelnými kúskami čokolády. Vznikla v roku 1962, v Bergame v severnom Taliansku. My sme pripravili nepečenú tortu stracciatellu s krémovou textúrou a postrúhanej tmavej Lindt čokolády vysokej kvality. Zmrzlinu sme nahradili krémovou zmesou <b>z jogurtu a tvarohu s pridanou strúhanou čokoládou </b>a všetko stuhnuté želatínou. Aby to bolo aj svieže a pestré, roztrúsili sme <b>maliny</b> do krémovej vrstvy. Tortu sme ozdobili <b>čokoládovými hoblinami a čokoládovými ružami</b>. Pri príprave tejto pochúťky si prídu na svoje nielen milovníci fitnes dezertov, ale sa môžu potešiť aj tí, ktorí majú radi sýte sladké dobroty. Aj keď sme spravili túto tortu pre oslavu narodenín, toto luxusné a elegantné dielko môže dokonale <b>osviežiť</b> aj v horúcom letnom dni. </span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">Corpus :</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">200 g wholemeal cocoa biscuits, ground</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3 tbsp honey</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">6 tbsp coconut oil</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Filling :</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1000 g low-fat curd cheese, smooth (cottage cheese with 0.5 % fat)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">400 g low-fat yogurt, plain</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 tbsp honey</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">5 tbsp cane sugar, white (or more to your taste)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 tbsp vanilla extract</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">100 g dark chocolate, grated to make irregular larger shavings</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">100 g raspberries, washed</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">30 g gelatine (plates or powder, Dr. Oetker)</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Garnish :</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">100 g dark chocolate, we have used 90 % cocoa Lindt chocolate</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">100 g milk chocolate</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tbsp coconut oil (virgin)</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">1. Stir together biscuit crumbs, honey, and oil. Press the mixture firmly but not thickly into greased bottom and sides of a 23 cm (9 1⁄16 in) spring form pan. Place in the oven for 15 min. at 150 C (318.2 F) to make the corpus firm. Then cool it and place in the fridge.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">2. Whip the curd cheese with a hand electric mixer until smooth and fluffy; add yogurt, vanilla extract, sugar, and honey. </span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">3. Mix gelatine with little water, let it swell for 10 min., then stir and cook it until gelatine is dissolved, but do not boil; add little curd / yogurt mixture, stir, cool down little and stir in the whole curd / yogurt mixture at room temperature. The mixture should not be warm, otherwise chocolate shavings melt. If necessary, cool the mixture, but do not let it solidify. </span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">4. Finally, stir in grounded chocolate and scrape a half of the mixture into the cold crust in the form, scatter raspberries over and pour the rest of the mixture over. Allow it solidify (but do not freeze) in the freezer for 20 min., then place it in the fridge. </span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">5. Melt the chocolate in coconut oil on low heat in the pan with thick bottom, or in the water bath. Pour it over firm yogurt/curd mixture in the form, which was taking out from the fridge and left at room temperature for about 15 min.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">6. When hot chocolate is uniformly layered over the cake, place it in the freezer to solidify for about 15 min, or in the fridge for an hour.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">7. Chocolate shavings and roses : melt milk chocolate as in the point 5, then pour it into narrow plastic container (e.g. from yogurt or similar) so that you get a thick square or rectangle; grate the chocolate square using a cheese grater to get shavings, the chocolate should be soft to get nice shavings. Then pour the rest of melted chocolate into silicone roses form, let it solidify in the freezer to get beautiful chocolate roses and then garnish the cake. Keep in the fridge and when serving, cut the top chocolate glaze with a knife poured into warm water. </span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">8 . <b>Note : </b>If you do not prefer fitness desert, replace yogurt with whipped cream and low fat curd cheese with regular cream cheese. </span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span><br />
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<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">Korpus :</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">200 g celozrnné kakaové sušienky, Bebe, pomleté</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">3 PL medu</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">6 PL kokosový olej (najlepšie lisovaný za studena)</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Plnka :</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1000 g nízkotučného tvarohu, hladkého (0,5% tuku)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">400 g nízkotučný jogurt, biely</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 PL medu</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">5 PL trstinový cukor, biely (alebo viac podľa chuti)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 PL vanilkový extrakt (nap. Bourbon)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">100 g tmavej čokolády, strúhanej na hrubom strúhadle</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">100 g malín, umytých</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">30 g želatína (v plátkoch alebo prášku, Dr. Oetker)</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Ozdoba :</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">100 g tmavej čokolády, použili sme s 90% kakaa, Lindt čokoládu</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">100 g mliečnej čokolády</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 PL kokosový olej (lisovaný za studena)</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">1. Zmiešame pomleté sušienky, med a olej. Zatlačíme zmes pevne, do vymasteného dna a po stranách 23 cm (9 1/16 palca) tortovej formy (pomocou hrnčeka s plochým dnom). Necháme v rúre 15 minút pri 150 ° C (318.2° F), aby sa korpus spevnil. Potom dáme vychladnúť a umiestnime do chladničky.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">2. Vyšľaháme tvaroh s ručným elektrickým mixérom až do hladka a nadýchania; pridáme jogurt, vanilkový extrakt, cukor a med.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: blue; font-family: "verdana" , sans-serif;">3. Rozmiešame želatínu s malým množstvom vody, necháme napučať po dobu 10 minút, potom zahrievame pokiaľ želatína sa rozpustí, ale nevaríme. Pridáme trochu tvarohového krému, premiešame a necháme vychladnúť, potom vlejeme želatínu za stáleho miešania do jogurtovo-tvarohového krému pri izbovej teplote. Zmes by nemala byť teplá, inak čokoládové hoblinky sa rozpustia. Ak je to potrebné, zmes sa ochladí, ale nenechá sa stuhnúť.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">4. Nakoniec vmiešame postrúhanú čokoládu a polovicu tejto zmesi vlejeme do chladného korpusu vo forme, roztrúsime maliny a nalejeme zvyšok zmesi. Necháme tortu stuhnúť (ale nie zmraziť) v mrazničke po dobu 20 min., potom ju preložíme do chladničky.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">5. Rozpustíme čokoládu v kokosovom oleji na miernom ohni v panvici s hrubým dnom, alebo na vodnom kúpeli. Nalejeme horúcu čokoládu na stuhnutú jogurtovo / tvarohovú zmes vo forme, ktorá sa predtým vyberie z chladničky a ponechá pri teplote miestnosti po dobu asi 15 minút.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">6. Keď je horúca čokoláda rovnomerne navrstvená na torte, vložíme tortu do mrazničky stuhnúť po dobu asi 15 minút, alebo v chladničke po dobu jednej hodiny.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">7. Čokoládové hobliny a ruže: rozpustíme mliečnu čokoládu podľa bodu 5, nalejeme do úzkej plastovej nádoby (napr. z jogurtu alebo podobne) tak, že dostaneme hrubý štvorec alebo obdĺžnik; nastrúhame čokoládu pomocou strúhadla na syr aby sme dostali hobliny, čokoláda by mala byť mäkká. Potom sa pridá zvyšok rozpustenej čokolády do silikónovej formy na ruže, necháme stuhnúť v mrazničke, aby sme dostali krásne čokoládové ruže a ozdobíme tortu. Udržiavame v chladničke a pri servírovaní krájame čokoládu na vrchu teplým, ale nie horúcim nožom, aby sa nepolámala, alebo neroztopila.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">8. <b>Poznámka:</b> Ak nechcete fitnes tortu, tak nahraďte jogurt šľahačkou a nízkotučný tvaroh smotanovým syrom.</span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-91827711447517193712017-03-16T17:26:00.001+01:002017-03-21T20:58:13.817+01:00Vegetarian Moussaka / Vegetariánska moussaka / Moussaka végétarienne / Вегетарианская мусака<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 9, calories per serving : 275</span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 60 min, baking time : 60 + 45 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/vegetarian-moussaka-6725" target="_blank">nutrition facts</a></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">This popular Greek dish is made from layers of baked eggplants, zucchini, tomato, mushrooms instead of minced meat, and topped with <b>béchamel sauce</b>. <b>Different versions of moussaka</b> are known in Levant, Middle East and Balkans and its English name means "chilled". Our version of moussaka is adapted from the <a href="http://greekvegetarian.blogspot.sk/2014/08/mushroom-moussaka.html" target="_blank">Greek Vegetarian blog</a>, from the Greek island Limnos. Here, we have used less content of the oil and in addition to traditional eggplants, we added <b>zucchini </b>and tomato paste to the recipe, flavoured with <b>spices</b> such as allspice, cinnamon, nutmeg, and pepper. After baking, the meal needs some resting time to get firm, perhaps the best is overnight, and then warm it up for serving. The taste of moussaka is more than delicious and reminds the spirit of the taverns lining the Greek coasts.</span></div>
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<span style="color: blue;"><span style="background-color: transparent;"><span style="font-family: "verdana" , sans-serif;">Tento populárny grécky pokrm je pečený z vrstiev baklažánov, cukiet, paradajok, húb miesto mletého mäsa a preliate <b>bešamelom</b>. Rôzne <b>verzie moussaky</b> sú známe v Levante, na Strednom východe a Balkáne a jeho anglický názov znamená "chladené". Naša verzia moussaky je prevzatá z <a href="http://greekvegetarian.blogspot.sk/2014/08/mushroom-moussaka.html" target="_blank">blogu Greek Vegetarian</a>, z gréckeho ostrova Limnos. Použili sme menej oleja a okrem tradičných baklažánov, pridali sme do receptúry <b>cuketu </b>a paradajkový pretlak, ochutené <b>koreninami </b>takými ako nové korenie, škorica a muškátový oriešok. Po upečení jedlo potrebuje nejaký čas aby spevnelo, snáď najlepšie cez noc, a potom ho môžeme zahriať pri servírovaní. Chuť moussaky je viac ako vynikajúca a možno pripomína spirit taverien, kde je aj podávaná, lemujúcich grécke pobrežie.</span></span><span style="font-family: "verdana" , sans-serif;"> </span></span></div>
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<h4 style="color: purple; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">
Ingredients :</span></h4>
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<div style="color: purple;">
<span style="font-family: "verdana" , sans-serif;">4 large tomatoes, cut into squares </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large onion, finely chopped</span></div>
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</span>
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<span style="font-family: "verdana" , sans-serif;">2 potatoes, sliced length ways, around 1 cm thick ( around 0.5 inch, possibly on a grater)</span></div>
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2 large eggplants, sliced length ways, 1 cm thick, ( around 0.5 inch, on a grater)</div>
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3 zucchinis, sliced length ways, 1 cm thick, ( around 0.5 inch, on a grater)</div>
<div style="color: purple;">
500 g mushrooms, sliced</div>
<div style="color: purple;">
1/2 cup of red wine</div>
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150 g tomato paste, thick</div>
<div style="color: purple;">
1/4 tsp ground cinnamon</div>
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1/2 tsp ground allspice</div>
<div style="color: purple;">
1/2 tsp oregano</div>
<div style="color: purple;">
3 bay leaves</div>
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1/4 cup olive oil, for baking</div>
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<br /></div>
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Béchamel Sauce :</div>
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3 tbsp plain flour</div>
<div style="color: purple;">
4 tbsp olive oil</div>
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2 cups whole milk</div>
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1/2 cup grated cheese (such as emental, gouda, or by your choice)</div>
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1 egg, lightly beaten</div>
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Pinch of nutmeg </div>
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Pinch of salt</div>
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3 tbsp parsley leaves, chopped </div>
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<h4 style="color: purple;">
Method :</h4>
<div style="color: purple;">
1. Preheat oven to 180 C (356 F).</div>
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2. Brush bottom of an approximately 25 cm x 25 cm (9.5 x 9.5 inch approx.) deep baking dish with olive oil and arrange potato slices in one layer over the oil. Brush top of potatoes with oil and place dish on a lower rack in oven.</div>
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3. Place eggplant slices over 2 oiled baking trays, brush with oil (optional) and place them on upper racks in oven.</div>
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4. Fry onion on the oil in a saucepan over medium heat for 5 min., add mushrooms, fry stirring for 5 min., then cover and cook until soft or until liquid is released from mushrooms. Let the liquid evaporated.</div>
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5. Add the red wine and stir for few min.</div>
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6. Add spices, oregano and bay leaves, then chopped tomatoes, allow to simmer for an hour, or until the sauce has thickened. Add tomato paste and cook for another 10 min.</div>
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7. When eggplant is lightly golden (around 30 min.), remove from oven, cool down and remove it from the tray.</div>
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8. Grease the baking tray again and lay zucchini slices on it, brush with oil (optional), place back in oven.</div>
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9. Remove dish with potatoes from oven once potatoes are golden (around 40 min). Spread a small amount of mushroom/tomato sauce over potatoes and arrange a layer of eggplants over the sauce.</div>
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Pour the remaining mushroom/tomato sauce over eggplants and spread evenly.</div>
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10. Meanwhile make the béchamel sauce described below.</div>
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11. Once zucchinis are soft or golden (around 20 min.), remove from oven and when cool, lay over mushroom/tomato layer. </div>
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12. Pour béchamel sauce over the top of the zucchinis and bake in oven for 45 minutes, until the top is golden.</div>
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13. Allow it to get firm overnight in the fridge, then warm up, cut, garnish with parsley and serve.</div>
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<br /></div>
<span style="color: purple;">Béchamel sauce :</span><br />
<span style="color: purple;">1. Add flour on the heated oil and stir to make a paste. Stir over medium heat for a minute. </span><br />
<span style="color: purple;">2. Remove from heat and add a small amount of milk stirring. Continue adding the milk a little at a time, whisking all the time to make the sauce smooth. </span><br />
<span style="color: purple;">3. Cook the sauce stirring until the sauce thickens – around 10 minutes. </span><br />
<span style="color: purple;">4. Remove from the heat, add grated cheese, nutmeg, salt and whisked egg, whisk until smooth. Cover béchamel sauce and set aside.</span></div>
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---------------------------------------------</div>
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<span style="color: blue;">(Slovak)</span></div>
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Zloženie :</span></h4>
<span style="color: blue;">
</span>
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<div>
<span style="color: blue;">4 veľké paradajky, nakrájame na štvorčeky</span></div>
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</span>
<br />
<div>
<span style="color: blue;">1 veľká cibuľa, jemne nasekaná</span></div>
<span style="color: blue;">
</span>
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<span style="color: blue;">2 zemiaky, nakrájané pozdĺžne 1 cm hrubé (prípadne na strúhadle)</span></div>
<span style="color: blue;">
<div>
2 veľké baklažány, nakrájané pozdĺžne, s hrúbkou 1 cm, (prípadne na strúhadle)</div>
<div>
3 cukety, nakrájané pozdĺžne, s hrúbkou 1 cm, (prípadne na strúhadle)</div>
<div>
500 g huby, nakrájané</div>
<div>
1/2 šálky červeného vína</div>
<div>
150 g paradajkového pretlaku, hustého</div>
<div>
1/4 lyžičky mletej škorice</div>
<div>
1/2 lyžičky mletého nového korenia</div>
<div>
1/2 lyžičky oregana</div>
<div>
3 bobkové listy</div>
<div>
1/4 šálky olivového oleja, na pečenie</div>
<div>
<br /></div>
<div>
Bešamelová omáčka :</div>
<div>
3 lyžice hladkej múky</div>
<div>
4 lyžice olivového oleja</div>
<div>
2 šálky plnotučného mlieka</div>
<div>
1/2 šálky strúhaného syra (ako napríklad ementál, gouda, alebo podľa vlastného výberu)</div>
<div>
1 vajce, ľahko vyšľahané</div>
<div>
Štipka muškátového orieška</div>
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Štipka soli</div>
<div>
3 lyžice petržlenovej vňate + na ozdobu, nasekanej</div>
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<br /></div>
<h4 style="text-align: left;">
Postup :</h4>
<div>
1. Predhrejeme rúru na 180 ° C (356 F).</div>
<div>
2. Pomastíme dno asi 25 cm x 25 cm (asi 9.5 x 9.5 palca) hlbokej zapekacej misy s olivovým olejom a usporiadame zemiakové plátky v jednej vrstve na olej. Pomastíme aj vrch zemiakov s olejom a dáme misu na spodný stojan v rúre.</div>
<div>
3. Uložíme plátky baklažánu nad 2 naolejované plechy, potrieme olejom aj z vrchu (voliteľne) a položíme plechy na horné regále v rúre.</div>
<div>
4. Opražíme cibuľu na oleji v hrnci na miernom ohni po dobu 5 min., pridáme huby, popražíme s miešaním po dobu 5 min., zakryjeme a varíme do zmäknutia húb. Necháme vodu odpariť.</div>
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5. Pridáme červené víno a miešame po dobu niekoľkých minút.</div>
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6. Pridáme korenie, oregano a bobkový list, potom pokrájané paradajky, necháme variť po dobu jednej hodiny, alebo kým nezhustne omáčka. Pridáme paradajkový pretlak a varíme ďalších 10 minút.</div>
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7. Keď baklažán je upečený do zlatista (asi 30 min.), vyberieme z rúry, necháme vychladnúť a vyberte ho z plechu.</div>
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8. Znovu pomastíme plech a poukladáme naň plátky cukety, potrieme s olejom (voliteľne), vložíme späť do rúry.</div>
<div>
9. Vyberieme misku so zemiakmi z rúry keď zemiaky sú ružové (asi 40 min). Nanesieme malé množstvo húb / paradajkovej omáčky na zemiaky a usporiadame na ňu vrstvu baklažánu. Zvyšok húb s paradajkovou omáčkou rovnomerne rozdelíme medzi ďalšie vrstvy plátkov. </div>
<div>
10. Medzitým pripravíme bešamelovú omáčku popísanú nižšie.</div>
<div>
11. Keď cukety sú mäkké (cca 20 min.), vyberieme z rúry a necháme ochladiť, potom navrstvíme na huby / paradajkovú omáčku v zapekacej mise.</div>
<div>
12. Zalejeme bešamelovou omáčkou na vrch cukiet a pečieme v rúre 45 minút, kým omáčka nie je zlatistá.</div>
<div>
13. Necháme moussaku spevnieť cez noc v chladničke, potom zahrejeme, pokrájame zúbkovaným nožom, ozdobíme petržlenovou vňaťou a podávame.<br />
<br />
<div class="MsoNormal">
<span lang="SK">Bešamelová omáčka :</span></div>
<div class="MsoNormal">
<span lang="SK">1. Pridáme múku na rozpálený olej a miešame
na pastu na miernom ohni, asi minútu.</span></div>
<div class="MsoNormal">
<span lang="SK">2. Odstránime z ohňa a pridáme malé
množstvo mlieka, miešame. Pridávame mlieko po malých množstvách, miešame po
celú dobu, aby omáčka bola hladká.</span></div>
<div class="MsoNormal">
<span lang="SK">3. Povaríme kým omáčka nezhustne - cca 10
minút.</span></div>
<div class="MsoNormal">
<span lang="SK">4. Odstavíme, pridáme strúhaný syr, muškátový
oriešok, soľ a šľahané vajce, miešame do hladka. Zakryjeme a dáme bokom.</span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-71474720739242060532017-03-15T10:04:00.001+01:002017-03-21T21:26:30.614+01:00Greek eggplant stew (Imam bayildi) / Grécky pečený baklažán / Casserole d'aubergine grecque / Греческие жареные баклажаны <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 9, calories per serving : 171</span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; text-align: center;">
<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 45 min, baking time : 40 + 45 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/greek-eggplant-stew-imam-bayildi-6723" target="_blank">nutrition facts</a></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">This classic <b>Turkish</b> meal is served as <b>stuffed eggplants</b> and the name, Imam bayildi, refers to a priest who fainted probably from the aroma of this dish, or from eating it too much. Our style of Imam bayildi is adapted from the <a href="http://greekvegetarian.blogspot.sk/2013/07/imam-bayildi-limnian-style-eggplant-stew.html" target="_blank">Greek Vegetarian Blog</a>, describing the Greek <b>island</b> <b>Limnos</b> near the Turkish coast, where this dish in taverns is mainly served as a stew. Here, we have made this dish using less content of the oil, and in addition to traditional eggplants and tomatoes, we have added zucchini and tomato purée to the recipe. The meal is simply to make and indeed, very delicious to taste, which may remind you the sun and the sea in Greece if you have ever spent the holiday there.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Toto klasické <b>turecké</b> jedlo sa podáva ako <b>plnený baklažán</b> a jeho názov, Imam bayildim, sa týka kňaza, ktorý pravdepodobne omdlel z vône tohto pokrmu, alebo ho zjedol príliš veľa. Náš spôsob prípravy Imam bayildim je prevzatý z gréckeho blogu <a href="http://greekvegetarian.blogspot.sk/2013/07/imam-bayildi-limnian-style-eggplant-stew.html" target="_blank">Greek Vegetarian</a>, popisujúceho grécky <b>ostrov Lemnos </b>v blízkosti tureckého pobrežia, kde tento pokrm v tavernách sa podáva nie ako plnený baklažán, ale skôr pečený vo vrstvách s paradajkami. My sme pri jeho príprave použili menší obsah oleja, a popri tradičnom baklažáne s paradajkami sme k receptu pridali cuketu a paradajkový pretlak. Jedlo sa pripravuje jednoducho a naozaj je veľmi lahodnej chuti, čo vám môže pripomínať slnko a more v Grécku, ak ste tam niekedy strávili dovolenku.</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Ingredients :</span></h4>
<span style="color: purple; font-family: Verdana, sans-serif;">2 eggplants</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">2 zucchinis</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 large onion, finely sliced</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">3 cloves garlic, crushed</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">5 tomatoes, cut into squares</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">300 ml tomato paste, thick</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">3 tbsp parsley, chopped</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">100 ml olive oil for baking </span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Pinch of salt</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Pinch of pepper </span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;"><br /></span><span style="color: purple; font-family: Verdana, sans-serif;">Method :</span></h4>
<span style="color: purple; font-family: Verdana, sans-serif;">1. Preheat oven to 180 C (356 F).</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">2. Slice the eggplants and zucchinis length wise, around 1cm thick (we have used a grater).</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">3. Place eggplant slices on 2 baking trays greased with olive oil, bake until soft, around 20 min., then grease with the oil again and replace with zucchini slices. </span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">4. Meanwhile, fry the onions in oil over low heat until soft. Add garlic, tomatoes, salt, pepper and simmer for around 20 min., then add tomato pasta and simmer for additional 5 min. Finally add parsley. </span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">5. Arrange baked slices in layers in a medium baking dish, around 25cm x 25 cm (approx. 9.5 x 9.5 inch, or similar), spreading some of the tomato sauce between layers, and top with remaining tomato sauce.</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">6. Cover with foil and bake for around 40 minutes.</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">7. Eggplant stew is traditionally served at room temperature. Alternatively, it can be served warm topped with crumbled feta or Greek yogurt.</span><br />
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<span style="font-size: 14.3px;"><span style="color: blue;">(Slovak)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></h4>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 baklažány, stredne veľké až veľké</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 cukety, stredne veľké</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1 veľká cibuľa, najemno nakrájaná</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">3 strúčiky cesnaku, roztlačený</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">5 paradajok, nakrájame na štvorčeky</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">300 ml paradajkového pretlaku, hustý</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">3 lyžice petržlenovej vňate, nasekanej</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">100 ml olivového oleja (na pečenie)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Štipka soli</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Štipka čierneho korenia</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<span style="font-size: 14.3px;"><span style="color: blue;">1. Predhrejeme rúru na 180 ° C (356 F).</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">2. Nakrájame plátky baklažánu a cukety po dĺžke, asi 1 cm hrubé (my sme použili strúhadlo).</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">3. Dáme plátky baklažánu na 2 plechy pomastené s olivovým olejom, pečieme do mäkka, asi 20 min., potom pomastíme plechy s olejom znovu a nahradíme cukety s plátkami baklažánu.</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">4. Medzitým osmažíme cibuľu v oleji na miernom ohni, kým nezmäkne. Pridáme cesnak, paradajky, soľ, korenie a dusíme asi 20 min., potom pridáme paradajkový pretlak a dusíme ďalších 5 min., nakoniec pridáme petržlen.</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">5. Usporiadame pečené plátky vo vrstvách v stredne veľkej zapekacej miske, okolo 25 cm x 25 cm (alebo podobne), medzi ktoré natrieme paradajkovou omáčku, zvyšnú omáčku natrieme na vrch.</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">6. Prikryjeme s fóliou a pečieme asi 40 min.</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">7. Pečený baklažán je tradične podávaný pri izbovej teplote. Alternatívne môže byť podávaný teplý posypaný s hrudkami feta syru, či s gréckym jogurtom.</span></span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-32142507695846428472017-03-09T17:55:00.000+01:002017-03-10T20:51:13.115+01:00Shepherd's pie with Bryndza's sheep cheese / Pastiersky koláč s bryndzou /Pâté de berger avec fromage de mouton Bryndza / Пастуший пирог с овечьим сыром Бриндза<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg8q92qYCsZtIB1Mrk66v0O7Cn9UGAkCGXkeuSVXUi12knE5tQakXSaMnLl3YAO4dBxWRacx7UlP5sMSz5HbyuaknWG6q03x_Yk7kOmFnH3ivJeUPHimQ3lgESNV5qjcsA1_1YGa-HoA/s1600/ShepherdPie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg8q92qYCsZtIB1Mrk66v0O7Cn9UGAkCGXkeuSVXUi12knE5tQakXSaMnLl3YAO4dBxWRacx7UlP5sMSz5HbyuaknWG6q03x_Yk7kOmFnH3ivJeUPHimQ3lgESNV5qjcsA1_1YGa-HoA/s1600/ShepherdPie2.jpg" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 6, calories per serving : 458</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 45 min, baking time : 45 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/shepherds-pie-with-bryndzas-sheep-cheese-6719" target="_blank">nutrition facts</a></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Original shepherd's pie comes <b>from the UK</b> around 1854 and is prepared from minced lamb and vegetables covered with a layer of baked crusty mashed potatoes. Potatoes are sometimes sprinkled with grated cheese. In our version, we have used pieces of chicken with vegetables in tomato sauce and with <b>mashed potatoes</b> flavored with <b>eastern European sheep cheese</b>, bryndza. Potatoes thus got a soft sheep cheese flavor and the chicken with <b>tomato sauce</b> tasted great. We baked shepherd's pie in both large and small dishes, where the little pies looked like a tasty crunchy <b>soufflé</b>.</span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Pôvodný pastiersky koláč pochádza <b>z Veľkej Británie </b>okolo roku 1854 a pripravuje sa z mletého jahniaceho mäsa so zeleninou na ktorom je pripečená vrstva zemiakovej kaše. Zemiaky sa niekedy posypú s postrúhaným syrom. V našej verzii sme použili kúsky kuracieho mäsa so zeleninou <b>s paradajkovou pastou </b>a zemiaky sme ochutili <b>bryndzou</b>. Zemiakové pyré tak dostalo jemnú bryndzovú príchuť a kuracina s paradajkovou omáčkou chutila výborne. Pastiersky koláč sme piekli v zapekacej mise a aj v malých miskách, v ktorých pastiersky koláč vyzeral ako chutné chrumkavé <b>suflé</b>. </span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients:</span></h4>
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<span style="font-family: "verdana" , sans-serif;">½ celery root, medium size, cut into small cubes</span></div>
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2 parsley root, sliced into rings</div>
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2 carrots, sliced into rings</div>
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1 onion, chopped</div>
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3 cloves garlic, finely chopped</div>
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3 tbsp olive oil</div>
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2 slices of chicken, cut into cubes (or the meat by your choice)</div>
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2 tbsp tomato paste, thick</div>
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300-400 ml chicken stock / broth </div>
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1 tbsp fine flour</div>
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Pinch of black pepper</div>
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10 potatoes</div>
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200 g sheep cheese, bryndza</div>
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Method :</h4>
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1. Fry celery, parsley, carrots on the oil, then add garlic with onion.</div>
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2. Add meat, fry, then pour in broth, cover and simmer, stir occasionally.</div>
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3. Add the tomato paste and spices into semi-soft vegetables and meat, continue cooking until soft.</div>
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4. Sprinkle with flour, stir and cook for a few minutes, vegetables with meat should be in thicker sauce. </div>
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5. Divide the mixture into 2 smaller roasting trays and into 1 large, or by choice.</div>
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6. Layer mashed potatoes on the top, before they were pureed and mixed with a half of sheep cheese, mixture should represent two thirds of potatoes to one third of vegetables.</div>
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7. Sprinkle the top with lumps of sheep cheese.</div>
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8. Place in a preheated oven at 200 C (392 F) and bake until golden.</div>
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<span style="color: blue;">(Slovak)</span></div>
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<span style="color: blue;">Zloženie :</span></h4>
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<span style="color: blue;">½ zelerový koreň, stredne veľký, pokrájaný na malé kocky</span></div>
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<span style="color: blue;">2 petržleny, pokrájané na kolieska</span></div>
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<span style="color: blue;">2 mrkvy pokrájané na kolieska</span></div>
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<span style="color: blue;">1 cibuľa, pokrájaná</span></div>
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<span style="color: blue;">3 strúčiky cesnaku, pokrájané na drobno</span></div>
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<span style="color: blue;">3 PL olivového oleja</span></div>
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<span style="color: blue;">2 kuracie plátky, pokrájané na kocky (alebo iné mäso podľa voľby)</span></div>
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<span style="color: blue;">2 PL paradajkového pretlaku, hustého</span></div>
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<span style="color: blue;">300-400 ml kuracieho vývaru / bujónu</span></div>
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<span style="color: blue;">1 PL hladkej múky</span></div>
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<span style="color: blue;">Štipka čierneho korenia</span></div>
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<span style="color: blue;">10 zemiakov</span></div>
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<span style="color: blue;">200 g bryndze</span></div>
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<h4 style="text-align: left;">
<span style="color: blue;">Postup :</span></h4>
<div>
<span style="color: blue;">1. Na oleji opražíme zeler, petržlen, mrkvu, potom pridáme cesnak s cibuľou.</span></div>
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<span style="color: blue;">2. Pridáme mäso, opražíme, potom podlejeme bujónom, prikryjeme a dusíme, občas premiešame.</span></div>
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<span style="color: blue;">3. Do polomäkkej zeleniny a mäsa pridáme paradajková pretlak a korenie, pokračujeme vo varení do zmäknutia.</span></div>
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<span style="color: blue;">4. Pomúčime, premiešame a povaríme pár minút, mali by sme dostať zeleninu s mäsom v polohustej omáčke.</span></div>
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<span style="color: blue;">5. Dáme zmes do 2 malých zapekacích misiek a do 1 veľkej, alebo podľa voľby.</span></div>
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<span style="color: blue;">6. Na to navrstvíme zemiaky, ktoré sme pred tým uvarili, pomliaždili na pyré a zmiešali s polovicou bryndze, mali by predstavovať 2/3 množstva zemiakov na 1/3 množstva zeleninovej zmesi.</span></div>
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<span style="color: blue;">7. Na vrch posypeme hrudkami bryndze.</span></div>
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<span style="color: blue;">8. Dáme do rúry predhriatej na 200 0C a pečieme do ružova.</span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-58627092521334623422017-02-19T14:16:00.005+01:002017-02-19T14:16:40.067+01:00Hemp body balm / Konopný telový balzam / Baume de corps au chanvre / Конопляный бальзам для тела<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RdyUwLL_431biw0v1vrgBBBH3U2o7vwFNIEJyEmraRG84MTGxoWMBWfKx-LoQJ90yx38wnL0gcfxkGOAGEj6IUfg3eI5AWOR9DznAluhv1H8es7cK8dQQzJ5yv-wocm7Hv4_fxPb0ZQ/s1600/HempBalsam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RdyUwLL_431biw0v1vrgBBBH3U2o7vwFNIEJyEmraRG84MTGxoWMBWfKx-LoQJ90yx38wnL0gcfxkGOAGEj6IUfg3eI5AWOR9DznAluhv1H8es7cK8dQQzJ5yv-wocm7Hv4_fxPb0ZQ/s640/HempBalsam1.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: Verdana, sans-serif;">Preparation time : 60 min. / yield : 70 ml</span></div>
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<span style="color: purple; font-family: Verdana, sans-serif;">We were looking </span><span style="color: purple; font-family: Verdana, sans-serif;">for formulation of a natural healing balm that would not only be beneficial for </span><span style="color: purple; font-family: Verdana, sans-serif;"><b>varicose veins</b>, but also for the body. Finally, we were inspired by a </span><span style="color: purple; font-family: Verdana, sans-serif;">technological procedure of Dr. Axe where hemp oil is used as a main component.</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Hemp seed oil is considered miraculous and contains an exceptional concentration of <b>essential fatty acids</b>, which make it so special. It was used in treating heart infraction, arthritis, cancer, and other common diseases with massive amounts of essential fatty acids. This oil is the only plant containing <b>vitamin D</b>, which is necessary for calcium absorption. It contains <b>vitamin E</b> in advantageous amounts, has <b>anti-inflammatory</b> properties not found in other oils. It is also a natural <b>sunblock</b>.</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Further component is <b>shea butter</b>, containing vitamins, medicinal waxes, unsaturated fatty acids, and phytosterols. <b>Beeswax </b>is another skin-healing ingredient, which protects moisture in the skin. Among essential oils, we have used <b>frankincense</b>, which is not only anti-aging, but also wrinkle-fighting, and is a natural antiseptic and disinfectant. <b>Lavender</b> oil helps reduce bacterial inflammation and provides relaxing. <b>Lemon oil</b> another addition because of its powerful d-limonene content with anti-inflammatory properties. <b>Coconut oil</b> has both antimicrobial and antifungal properties. It also gives a base for the essential oils not to evaporate, but rather seep into the skin.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Hľadali sme formuláciu na prírodný liečivý balzam, ktorý by bol prospešný nielen na <b>kŕčové žily</b>, ale aj na celé telo. Pri zostave prípravku sme sa inšpirovali technologickým postupom od Dr.Axe, kde sme ako hlavnú zložku použili konopný olej. </span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Tento olej sa považuje za zázračný a obsahuje výnimočnú koncentráciu <b>esenciálnych mastných kyselín</b>, vďaka ktorým sa úspešne uplatnil v liečbe srdcového infarktu, artritíde, rakovine a ďalších chorobách. <b>Rozpúšťa krvné zrazeniny</b> a má omladzujúce a ozdravujúce vlastnosti na pokožku. Obsahuje aj <b>vitamíny D a E</b>, má neprekonané <b>protizápalové </b>vlastnosti, ktoré sa nenašli v ostatných olejoch a je prírodným ochranným faktorom pri opaľovaní. </span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Po konopnom oleji ďalšou zložkou je <b>bambucké maslo</b>, ktoré obsahuje vitamíny, liečivé vosky, nenasýtené mastné kyseliny, fytosteroly. <b>Včelí vosk</b> je ďalšia liečivá zložka, ktorá prispeje k uchovávaniu vlhkosti pokožky. Jedným z esenciálnych olejov, ktoré sme tiež použili, bol <b>kadidlový olej</b> známy už z biblických čias svojimi účinkami nielen proti vráskam, ale aj ako prírodné antiseptikum a dezinfekčný prostriedok. Medzi ďalšími olejmi bol <b>levanduľový </b>esenciálny olej, ktorý pomáha znížiť zápal spôsobený baktériami a zároveň poskytuje relaxačné účinky. <b>Citrónový olej</b> je perfektným doplnkom tohto balzamu pre jeho obsah d-limonénu, ktorý je tiež protizápalový . A nakoniec <b>kokosový olej</b> v balzame má antimikrobiálne a protiplesňové vlastnosti, čo poskytuje základ pre éterické oleje, ktoré sa neodparia, ale preniknú do pokožky. (Recept je nižšie)</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Sources /</span><span style="color: blue; font-family: Verdana, sans-serif;"> Zdroje :</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: blue; font-family: Verdana, sans-serif;">1. <a href="http://www.naturalnews.com/036039_hemp_seeds_oil_EFAs.html">http://www.naturalnews.com/036039_hemp_seeds_oil_EFAs.html</a></span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">2. <a href="https://www.blogger.com/Sources%20/%20Zdroje%20:%20%201.%20http://www.naturalnews.com/036039_hemp_seeds_oil_EFAs.html%202.%20https://draxe.com/homemade-lotion/" target="_blank">https://draxe.com/homemade-lotion </a></span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Ingredients:</span></h4>
<span style="color: purple; font-family: Verdana, sans-serif;">30 ml hemp oil, cold pressed, organic</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 tbsp organic coconut oil, cold pressed</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">2 tbsp beeswax, granulated or grated</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">3 tbsp shea butter, organic</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">7 drops frankincense essential oil</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">7 drops lavender essential oil</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">7 drops lemon essential oil</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Skewers</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">1 jar in diameter, which can hold one hand mixer whisk</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">2 little glass bottles for balm, avoid plastic containers containing BPA (biphenyl A) having a negative effect on the skin</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Metal or wood spoons</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">Thermometer to 100 C / 212 F (optional)</span><br />
<span style="color: purple; font-family: Verdana, sans-serif;">All solid things sterile or rinsed with boiling water</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">Method :</span></h4>
<span style="color: purple; font-family: Verdana, sans-serif;">1. Warm the water in a pan, place a jar with beeswax and oils on skewers in the pan, wait until dissolved, the temperature should not exceed 70 C/ 158 F.</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">2. Stir vigorously with a blender (or manually), take out from the hot bath, continue the stirring at room temperature and then place the jar in a cold water bath to cool the cream still mixing. When the mixture is cooled to about 50 C / 122 F (the jar does not burn to the touch), add essential oils and mix up further to full cooling.</span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">3. Transfer the cooled balm with a spoon to sterile little bottles. Since the balm does not contain water, bacteria and fungi should not grow in it, so kept it at room temperature or in the refrigerator, where it turns into firmer consistency. Use on the body, avoiding eye contact. </span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;">4. The balm is medium-greasy, it is absorbed to the skin after about 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6raQDIT2SuKvLrbn-7yIxzd5OksNnsgLuk57mdY6Qu60ffppB5Su4eJaIht6uSyS7o2TTynmPPUT0m0XHzgzaL7XHMBmXCZqGRy8gcOEY_KR3rZnFI1I6uIZxPpRUWHYi6mbRn3_B8Jo/s1600/HempBalsam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6raQDIT2SuKvLrbn-7yIxzd5OksNnsgLuk57mdY6Qu60ffppB5Su4eJaIht6uSyS7o2TTynmPPUT0m0XHzgzaL7XHMBmXCZqGRy8gcOEY_KR3rZnFI1I6uIZxPpRUWHYi6mbRn3_B8Jo/s640/HempBalsam3.jpg" width="640" /></a></div>
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<span style="color: blue; font-family: Verdana, sans-serif;">(Slovak)</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Zloženie :</span></h4>
<span style="color: blue; font-family: Verdana, sans-serif;">30 ml konopného oleja lisovaného za studena, najlepšie bio</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">1 PL bio kokosového oleja, lisovaného za studena</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">2 PL včelieho vosku, granulovaný alebo nastrúhaný</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">3 ČL bio bambuckého masla</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">7 kvapiek kadidlového esenciálneho oleja</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">7 kvapiek levanduľového esenciálneho oleja</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">7 kvapiek citrónového esenciálneho oleja</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Špajdle</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">1 pohár na zaváranie s priemerom, do ktorého sa zmestí jedna metlička ručného mixéru</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">2 sklené fľaštičky na krém, vyhnite sa plastovým nádobám s obsahom BPA (bifenyl A), ktorý negatívne pôsobí na pokožku</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Lyžičky kovové</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Teplomer do 100 C (voliteľné)</span><br />
<span style="color: blue; font-family: Verdana, sans-serif;">Všetky pevné veci sterilné, alebo opláchnuté vriacou vodou</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">Postup :</span></h4>
<span style="color: blue; font-family: Verdana, sans-serif;">1. Do panvice dáme vodu, ktorú zahrievame, špajdle na ktoré postavíme 1 sklený pohár, do ktorého dáme vosk s olejmi a počkáme kým sa nerozpustí, teplota by nemala presiahnuť 70 C. </span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">2. Miešame a potom za stáleho intenzívneho miešania mixérom (alebo ručne) vyberieme z horúceho kúpeľa, pokračujeme v miešaní pri izbovej teplote a potom vložíme balzam do kúpeľa so studenou vodou, aby sa krém ochladil rýchlejšie. Keď sa balzam ochladí na približne 50 C (pohár na dotyk nepáli), vlejeme esenciálne oleje a mixujeme ďalej do plného ochladenia.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">3. Ochladený balzam sterilnou lyžičkou prenesieme do fľaštičiek na krém. Pretože neobsahuje vodu, nemali by v ňom rásť baktérie a plesne, môžeme ho preto udržiavať pri izbovej teplote, alebo v chladničke, kde nadobudne pevnejšiu konzistenciu. Používame na telo, vyhýbame sa kontaktu s očami.</span><br />
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<span style="color: blue; font-family: Verdana, sans-serif;">4. Krém je stredne mastný, po užití sa vstrebe asi po 10 minútach. </span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-35231297737692240352017-02-18T11:32:00.000+01:002017-02-23T07:34:40.461+01:00Baba ghanoush / Баба гануш<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY_JnOthxAsLZal59_NB0FAtx5YiEHBA2Lryw61YBj_X5tZYmjr86gvv4lcRj9WfNYbleFuIGqE0h1oEfSsf2-CeXMdhvL8RtSGBebw8L3XV_vqAzUKPOhTv95MdxwR168ddz55tgOGU/s1600/BabaGanoush1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY_JnOthxAsLZal59_NB0FAtx5YiEHBA2Lryw61YBj_X5tZYmjr86gvv4lcRj9WfNYbleFuIGqE0h1oEfSsf2-CeXMdhvL8RtSGBebw8L3XV_vqAzUKPOhTv95MdxwR168ddz55tgOGU/s640/BabaGanoush1.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 6, calories per serving : 240</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 10 min, Baking time : 45 min</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/baba-ghanoush-6711" target="_blank">nutrition facts</a> </span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">This traditional super healthy <b>Middle Eastern spread </b>is made from roasted eggplants, </span><span style="color: purple; font-family: "verdana" , sans-serif;">mixed with the sesame pasta - tahini, olive oil, and seasoned with various spices and herbs. </span><span style="color: purple; font-family: "verdana" , sans-serif;">In Arabic language, baba ghanoush means "pampered papa" or "coy daddy", which probably refers to its inventor. This appetizer or starter goes well with pita bread and cold fresh vegetable. Following a recipe of Jamie Olivier, this puree was served as a healthy and tasty dip with the red radish. In addition, we have served it with Italian crunchy bread and olives.</span></div>
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">Tento tradičný super zdravý <b>dip zo Stredného Východu</b> je pripravený z opečeného baklažánu, zmiešaného so sezamovou pastou - tahini, olivovým olejom a ochutený rôznym korením a bylinkami. </span><span style="font-family: "verdana" , sans-serif;">V arabskom jazyku, baba ghanoush znamená "zhýčkaný papa" alebo "nesmelý ocko" čo sa pravdepodobne týka jeho vynálezcu. Toto predjedlo sa konzumuje obyčajne s pita chlebom a čerstvou zeleninou. Podľa Jamie Oliviera, toto pyré sa servírovalo ako zdravý a chutný dip s červenými reďkovkami a my sme ho podávali s talianskym chrumkavý pečivom s olivami.</span></span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Ingredients :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">3 medium aubergines</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">6 tbsp olive oil</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3 cloves of garlic</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tbsp tahini, sesame pasta</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">½ teaspoon red pepper (or chilli)</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">1 tsp cumin, ground</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 tbsp extra virgin olive oil</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 lemons, juice</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2 olives and herbs to garnish</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">Method :</span></h4>
<span style="color: purple; font-family: "verdana" , sans-serif;">1. Preheat the oven to 180C/350F.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">2. Cut the aubergines in half lengthways.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">Cut the flesh in aubergines sides in a crisscross pattern, don’t cut through the skins and drizzle the flesh with 2 tablespoons olive oil.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">3. Arrange on a baking tray, flesh-side facing up, bake in the oven for around 45 minutes until soft.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">4. After cooling, scoop out the soft flesh from the aubergine discarding the skin, add crushed garlic, cumin, extra virgin olive oil and blend the all with a immerse blender. </span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">5. Add the tahini, red pepper (or chilli powder), squeeze in the lemon juice, make a thick smooth puree.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;">6. Add a pinch of salt and/or pepper.</span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;">7. Transfer to a bowl, garnish with olives or herbs (such as parsley, coriander, dill) and serve.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">(Slovak)</span><br />
<h4 style="text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;">Zloženie:</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">3 stredne veľké baklažány</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">6 lyžíc olivového oleja</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">3 strúčiky cesnaku</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 lyžica tahini (sezamová pasta)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">½ lyžičky červenej papriky (alebo čili)</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">1 lyžička rasce, mletej</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 lyžice extra panenského olivového oleja</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 citróny, šťava</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2 olivy a bylinky na ozdobu</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Postup :</span></h4>
<span style="color: blue; font-family: "verdana" , sans-serif;">1. Predhrejeme rúru na 180C / 350F.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">2. Nakrájame baklažány na polovicu pozdĺžne.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">Pokrájame dužinu v baklažáne po stranách v krížovom poradí, dávame pozor aby sme neprepichli šupku a pokvapkáme dužinu každého baklažánu s 2 lyžicami olivového oleja.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">3. Uložíme na plech, prepoltenou stranou hore, pečieme v rúre asi 45 minút do mäkka.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">4. Po ochladení vykrojíme mäkkú dužinu z baklažánu, kožu vyhodíme, pridáme prelisovaný cesnak, rascu, extra panenský olivový olej a zmiešame všetko s ponorným mixérom.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">5. Pridáme tahini, papriku (alebo čili prášok), vytlačíme citrónovú šťavu, spravíme husté hladké pyré.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">6. Pridáme štipku soli a / alebo korenie.</span><br />
<span style="color: blue; font-family: "verdana" , sans-serif;">7. Preložíme do misy, obložíme s olivami alebo bylinkami (napríklad petržlenom, koriandrom, kôprom) a podávame.</span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-66799886116344933822017-01-14T10:43:00.001+01:002017-12-10T22:46:29.313+01:00Moravian spicy cookies / Moravské sušienky s koreninami / Biscuits aux épices de Moravie / Моравианские пряные печенье<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1MNINazQ54y_KOhR9mcNyXcw1a3vwn6bdEOB1f_Ifa-daberrrLlyW0LRQ-wcLSpICOh3-9w3R5b6TsrlRiuC2PvTDzQEPoyHp_oFLfz4JVd4OvuAlywimDWOZy-8bLMJ86hdYYZcvA/s1600/MoravianCookies5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1MNINazQ54y_KOhR9mcNyXcw1a3vwn6bdEOB1f_Ifa-daberrrLlyW0LRQ-wcLSpICOh3-9w3R5b6TsrlRiuC2PvTDzQEPoyHp_oFLfz4JVd4OvuAlywimDWOZy-8bLMJ86hdYYZcvA/s640/MoravianCookies5.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Number of cookies : 60 (depends on the shape), calories per cookie (7,6 g) : 30</span></span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Preparation time: 120 min, Baking time : 6 min </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">See <a href="http://www.erecipe.com/recipe/moravian-spicy-cookies-6693" target="_blank">nutrition facts</a></span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">These cookies are a classic spicy treat at <b>Christmas</b> season <b>from North Carolina</b>, brought to the U.S.A. by <b>Moravian immigrants</b> (living originally in the today´s Czech Republic). They have a reputation as the "<b>World's Thinnest Cookies.</b>" Several American companies (such as Salem Baking, Mrs. Hanes' Moravian cookies) manufacture them with different flavors (fruits, chocolate, walnut, caramel, ice cream and other treats) using an original recipe that dates <b>back to the 1700s</b>. They taste like ginger bread, but are more exotic and stronger in the flavor since <b>they use more spices and molasses</b> providing cookies also with minerals and vitamins. We have made them for the Christmas using the dark molasses and applied a round fluted cutter with a Christmas tree in the center, as well as various cutters for stars, trees, animals. The crispy Moravian cookies should be as thin as possible going well with a cup of tea or coffee. </span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Tieto cookies patria mezi klasické pikantné <b>vianočné</b> pochúťky zo <b>Severnej Karolíny</b>, ktoré priniesli do U.S.A. <b>moravskí prisťahovalci</b> (ktorí žili na území dnešnej Českej republiky). Sú známe ako <b>najtenšie sušienky na svete</b>. Niekoľko amerických spoločností (ako Salem Baking, Moravské cookies od pani Hanes) ich vyrába s rôznymi príchuťami (ovocím, čokoládou, vlašskými orechami, karamelom, zmrzlinou a inými maškrtami) s využitím pôvodnej receptúry, ktorá siaha až do 18. storočia. Chutia ako perník, ale majú exotickejšiu a výraznejšiu chuť, pretože používajú viac <b>korenín a melasu</b>, ktorá dodá cukrovinkám aj minerály a vitamíny. My sme ich pripravili pre Vianoce s použitím tmavej melasy a vykrajovali okrúhle vrúbkované koliečka s vianočným stromčekom v strede, rovnako ako rôzne tvary pre hviezdy, stromy, zvieratká. Chrumkavé moravské sušienky by mali byť čo najtenšie a hodia sa dobre so šálkou kávy alebo čaju.</span><br />
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<h4>
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<span style="color: purple;">Source / </span><span style="color: blue;">zdroj :</span></span></h4>
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<div style="color: purple;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://en.wikipedia.org/wiki/Moravian_spice_cookies">https://en.wikipedia.org/wiki/Moravian_spice_cookies</a></span></div>
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<br />
<div style="color: purple;">
<span style="font-family: "verdana" , sans-serif;"><a href="https://www.salembaking.com/recipes/">https://www.salembaking.com/recipes/</a></span></div>
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<div style="color: purple;">
<span style="font-family: "verdana" , sans-serif;"><a href="http://www.williams-sonoma.com/products/moravian-ginger-spice-cookies/">http://www.williams-sonoma.com/products/moravian-ginger-spice-cookies/</a></span></div>
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<h4>
<span style="color: purple;">Ingredients:</span></h4>
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<span style="color: purple;">65 g unsalted butter</span></div>
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<span style="color: purple;">50 g cane sugar</span></div>
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<span style="color: purple;">115 g molasses (dark or yellow)</span></div>
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<span style="color: purple;">200 g all-purpose flour, sifted</span></div>
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<span style="color: purple;">½ tsp baking soda</span></div>
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<span style="color: purple;">½ tsp ground cinnamon</span></div>
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<span style="color: purple;">½ tsp ground ginger</span></div>
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<span style="color: purple;">1/4 tsp ground allspice</span></div>
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<span style="color: purple;">1/4 tsp ground cloves</span></div>
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<span style="color: purple;">1/4 tsp nutmeg</span></div>
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<span style="color: purple;">1/4 tsp fine salt (from the sea or Himalaya)</span></div>
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<span style="color: purple;">1 egg yolk</span></div>
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<span style="color: purple;"><br /></span></div>
<h4>
<span style="color: purple;">Method :</span></h4>
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<span style="color: purple;"><br /></span></div>
<div>
<span style="color: purple;">1. Mix flour, sugar, butter, baking soda, and spices together. </span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">2. Heat little molasses and along with the yolk add to rest of ingredients, mix well.</span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">3. If necessary, add a little water and/or butter to the dough to get it soft enough to roll it.</span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">4. Wrap the dough and let it sit for few hours at room temperature.</span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">5. Lay out wax paper or saran wrap on a work surface and put 1/4 of the batter on top. Lightly press down and top with another sheet of wax paper or plastic film. Using a rolling pin, roll out until dough is as thin as possible without breaking, around 1,5 mm or less. This is the key to these cookies, which should be thin like a paper. Peel back the layer of waxed paper.</span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">6. Cut dough using a fluted round cookie cutter. Carefully with a knife, transfer it onto a baking sheet lined with parchment paper. Repeat with the rest of the dough. Bake until crispy and lightly, about 6-8 minutes at 160 0C.</span></div>
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<span style="color: purple;">If it is difficult to handle, freeze little the rolled dough to become firmer and then cut it into round cookies or to different shapes, such as Christmas stars, trees, animals and other. </span></div>
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<span style="color: purple;"><br /></span></div>
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<span style="color: purple;">7. Cookies could be stored in the paper box up to 2 weeks. </span></div>
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<span style="color: blue;">(Slovak)</span></div>
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Zloženie :</span></h4>
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<span style="color: blue;"><br /></span></div>
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<span style="color: blue;">65 g masla</span></div>
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<span style="color: blue;">50 g trstinového cukru</span></div>
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115 g melasy</div>
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200 g polohrubej múky</div>
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½ ČL sóda bikarbóna</div>
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½ ČL mletého zázvoru</div>
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¼ ČL mleté nové korenie</div>
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¼ ČL mleté klinčeky</div>
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½ ČL škorice</div>
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¼ ČL jemnej soli (morskej alebo himalájskej)</div>
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1 žĺtko</div>
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<h4>
Postup :</h4>
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1. Zmiešame múku, cukor, maslo, prášok do pečiva a koreniny.</div>
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2. Melasu trochu ohrejeme a spolu so žĺtkom pridáme do cesta, dobre premiešame/ premiesime.</div>
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3. Ak je potrebné, pridáme malé množstvo vody, prípradne masla do cesta, aby bolo dostatočne mäkké na vyvaľkanie. </div>
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4. Zabalíme cesto a necháme ho postáť niekoľko hodín pri izbovej teplote.</div>
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5. Položíme voskový papier alebo plastový film na pracovnú plochu a položíme naň 1/4 cesta. Ľahko zatlačíme nadol a prikryjeme s ďalším listom voskovaného papiera alebo plastovou fóliou. Vyvaľkáme cesto tak tenko, ako je to možné, asi 1,5 mm hrúbky, alebo menej. To je kľúčové pre prípravu týchto sušienok, ktoré by mali byť tenké ako papier. Potom odlúpime voskový papier alebo film.</div>
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6. Vyrežeme z cesta vrúbkované kolieska. Opatrne s nožom ich prenesieme na plech vyložený s papierom na pečenie. Opakujeme so zvyškom cesta. Pečieme, kým sú chrumkavé a ľahké asi 6 - 8 minút pri teplote 160 0C.</div>
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V prípade, že je to ťažké zvládnuť, zmrazíme trochu vyvaľkané cesto, aby bolo pevnejšie a potom vyrežeme okrúhle sušienky alebo rôzne tvary, ako sú vianočné hviezdy, stromy, zvieratká a ďalšie.</div>
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7. Uložíme sušienky do papierovej krabice, mali by vydržať až 2 týždne.</div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-58833822056646012222017-01-01T14:09:00.002+01:002017-01-06T23:27:39.037+01:00Apple Caramel Cake / Jablková torta s karamelom / Gâteau aux pommes caramel / Яблочный пирог с карамелью<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkYRcver4T8p4aMGadbjo-p_5j-9MwVt0kpS5zbP13pABJA8LUMesF_aGuiFrmyUY3F6uNGx27MJDc2Gjb5ZT0M60QTCLcTaB8YrcBAC4ksb7A1XFSQXEeBJjxnbNNkn8Vstcum9L6ic/s1600/AppleCaramelCake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkYRcver4T8p4aMGadbjo-p_5j-9MwVt0kpS5zbP13pABJA8LUMesF_aGuiFrmyUY3F6uNGx27MJDc2Gjb5ZT0M60QTCLcTaB8YrcBAC4ksb7A1XFSQXEeBJjxnbNNkn8Vstcum9L6ic/s640/AppleCaramelCake4.jpg" width="640" /></a></div>
<div style="background-color: white; color: #333333; font-family: arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Servings : 10, calories for serving : 404</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">Preparation time: 60 min, Baking time : 45 min </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">See <a href="http://www.erecipe.com/recipe/apple-caramel-cake-6683" target="_blank">nutrition facts</a></span></span></span></div>
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">This exceptional and tasty Romanian cake we have found on the site <a href="http://www.whereismyspoon.co/apple-caramel-cake/" target="_blank">Where is my spoon</a>. It is made of whole apples flavoured with <b>cinnamon, raisins and walnuts</b>, poured with the caramel syrup. So, we have <b>slightly changed</b> the recipe; decreased calories, mainly cholesterol and added a flavour of<b> Calvados</b> to the syrup. The cake was indeed special with large apples from our garden harvest, suitable for both <b>fall and winter season.</b></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">Túto nezvyčajnú a chutnú tortu z Rumunska sme našli na stránke - Kde je moja lyžica/<a href="http://www.whereismyspoon.co/apple-caramel-cake/" target="_blank">Where is my spoon.</a> Pečie sa z celých jabĺk ochutených <b>škoricou, hrozienkami a orechmi,</b> poliatou karamelovým sirupom. Takže sme trochu <b>recept zmenili</b>; znížili kalórie, hlavne cholestero a pridali do karamelového sirupu chuť <b>Kalvadosu</b>. Koláč/torta bol naozaj výnimočný s veľkými jablkami z našej záhradnej úrody, vhodný ako pre <b>jesennú tak pre zimnú sezónu. </b></span></span></span></span><br />
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<span style="font-size: small;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUe7u72a3CSgCWT1b2xTc0gp6lINDO8KkVDpD_Fvt059EULrF1flPEvVDq3Vutu_wSfAaT9uxSARkgt6wWpyAkVItCAi8dJVkq9nF3TGLKePZW3s6WMmSilvzDZaNSqqDhugdPMkRtiU/s1600/AppleCaramelCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUe7u72a3CSgCWT1b2xTc0gp6lINDO8KkVDpD_Fvt059EULrF1flPEvVDq3Vutu_wSfAaT9uxSARkgt6wWpyAkVItCAi8dJVkq9nF3TGLKePZW3s6WMmSilvzDZaNSqqDhugdPMkRtiU/s400/AppleCaramelCake1.jpg" width="400" /></a></b></span></div>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;">Ingredients :</span></span></span></span></span></h4>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><br />For the apples:<br />6-9 large apples, depending on their size<br />150 g granulated cane sugar<br />½ lemon, juice <br />3 tablespoons plum or red current jam (or whatever you have)<br />30 g walnuts, chopped<br />50 g sultana<br />¼ teaspoon cinnamon<br />For the batter:<br />6 egg whites<br />3 egg yolks<br />6 tablespoons all-purpose flour<br />6 tablespoons cane sugar<br />Pinch of salt<br />For the caramel syrup:<br />150 g granulated sugar<br />25 g butter<br />50 ml (or more) hot water<br />50 g pecan or walnuts, chopped<br />30 ml Calvados (or walnut, or orange liqueur)</span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;">Method :</span></span></span></span></span></h4>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><br />1. Preheat the oven to 180 0C/ 360 0F.<br /><br />2. Place the sugar in the pot containing a thick bottom and heat on the medium fire, when sugar starts to caramelize, stir until brown, then pour it into a form for the cake (22 cm/9 inch in diameter). Spring forms use to leak, so place a baking paper into the bottom and wrap into aluminum from outside. Be careful, the sugar is very hot (I have burnt my finger).<br /><br />3. Set aside until the sugar will harden. In the meantime, prepare the apples. You will need large apples, which fit in the form, place one in the middle and the others around, the best when they touch each other and they cover the bottom. <br /><br />4. Peel the apples and remove the core leaving the apples whole. Use a special kitchen utensil for it, or a long, thin knife. Dip the apples in the lemon juice to prevent them from browning.<br /><br />5. Mix the jam, walnuts, raisins, and cinnamon and fill the holes in the apples with this mixture. Place the filled apples in the form with caramel. Bake for about 25-30 minutes, they should not be too soft yet.<br /><br />6. To make the batter, beat the egg whites with a pinch of salt until stiff, add 3 tbsp of sugar and continue beating until the snow is stiff and glossy.<br /><br />7. Whisk the egg yolks with the remaining 3 tbsp of sugar until pale and fluffy. Fold the egg whites in the egg yolks and sieve the flour on top. Fold in slowly.<br /><br />8. Pour the batter over the apples and continue baking for about 25 minutes or until the batter is golden brown and a skewer inserted in the middle comes out clean. Immediately release the cake from the walls of the form with the help of a knife. Place a plate over the form and invert the cake onto it. As long as the caramel from the oven is melt, it should work well. <br /><br />9. Caramel syrup: place 150 g sugar in a pan, heat it on the mild fire until it starts to caramelize at the bottom. Caramelize completely while stirring, and then add the cubed butter.<br /><br />10. Slowly add the hot water and continue stirring until the mixture boils. Let simmer for a few minutes, while stirring all the time until all the sugar clumps are dissolved and the sauce has thickened slightly. Let it cool down until warm, it should be little thicker. Optionally, add Calvados or your favourite liqueur. <br /><br />11. Sprinkle a half of walnuts over the cake and then pour the caramel syrup on it and around the edges. Sprinkle the rest of walnuts. Serve with coffee or the tea. <br /><br />12. The cake can be stored up to 2 days in the cold. </span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;">----------------------------------------------------</span></span></span></span></span><br />
<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;">(Slovak)</span></span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;">Zloženie:</span></span></span></span></span></span></h4>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;"><br />Jablká :<br />150 g granulovaného trstinového cukru<br />6-9 veľkých jabĺk<br />½ citróna, šťava<br />3 lyžice slivkového alebo iného lekváru<br />30 g vlašských orechov, nasekaných<br />50 g hrozienok<br />¼ lyžičky škorice<br /><br />Na cesto:<br />6 vaječných bielkov<br />3 žĺtky<br />6 lyžíc hladkej múky<br />6 lyžíc trstinového cukru<br />Štipka soli<br /><br />Karamelový sirup:<br />150 g kryštálového cukru<br />25 g masla<br />50 ml (alebo viac) teplej vody<br />50 g pekanové alebo vlašské orechy, nasekané<br />30 ml Kalvadosu (alebo orechového, alebo pomarančového likéru)</span></span></span></span></span></span><br />
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;">Postup :</span></span></span></span></span></span></h4>
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<span style="color: purple;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"><span style="color: purple;"><span style="color: blue;"><br />1. Predhrejeme rúru na 180 0C / 360 0F.<br /><br />2. Nasypeme cukor do hrnca, ktorý má hrubé dno, a zahrievame na strednom ohni. Keď začne cukor karamelizovať, miešame kým zhnedne, potom ho nalejeme do formy na tortu (22 cm / 9 palcov v priemere). Tortové formy zvyknú pretekať, takže umiestnime papier na pečenie na dno a zabalíme formu do hliníkovej fólie zvonku. Dávame pozor, cukor je veľmi horúci (ja som si popálila prst).<br /><br />3. Formu odložíme pokiaľ cukor stvrdne. Medzitým pripravíme jablká. Budeme potrebovať veľké jablká, ktoré sa zmestia do formy, umiestnime jeden uprostred a ostatné okolo neho, je najlepšie keď sa vzájomne dotýkajú a pokryjú celé dno.<br /><br />4. Olúpeme jablká a odstránime jadro nechajúc v jablkách dieru. Použijeme na to špeciálny kuchynský nástroj, alebo dlhý, tenký nôž. Ponoríme jablká do citrónovej šťavy, aby sa zabránilo ich zhnednutie.<br /><br />5. Zmiešame džem, vlašské orechy, hrozienka a škoricu, so zmesou zaplníme diery v jablkách. Umiestnime naplnené jablká do formy s karamelom. Pečieme asi 25 až 30 minút, nemali by byť príliš mäkké.<br /><br />6. Pre cesto vyšľaháme tuhý sneh z vaječných bielkov so štipkou soli, pridáme 3 lyžice cukru a pokračovať v šľahaní, kým sneh je tuhý a lesklý.<br /><br />7. Rozšľaháme žĺtky so zostávajúcimi 3 lyžicami cukru aby cesto bolo nadýchané a biele. Pomaly vmiešame vaječné bielky a preosiatu múku. Miešame pomaly.<br /><br />8. Nalejeme cesto cez jablká vo forme a pokračujeme v pečení po dobu asi 25 minút, alebo kým cesto je zlatohnedé a špajdľa vložená do stredu cesta vyjde čistá. Ihneď uvoľníme koláč od stien formy pomocou noža. Položíme tanier na formu a obrátime tortu naň. Pokiaľ karamel z rúry je rozpustený, malo by to dobre fungovať.<br /><br />9. Karamelový sirup: 150 g cukru na panvici zahrejeme na miernom ohni, kým sa nezačne karamelizovať. Karamelizujeme úplne za stáleho miešania, a potom pridáme kocky masla.<br /><br />10. Pomaly pridávame horúcu vodu a pokračujeme v miešaní, kým zmes sa začne variť. Necháme povariť po dobu niekoľkých minút, za stáleho miešania kým nie sú všetky zhluky cukru rozpustené a omáčka mierne zhustne. Necháme vychladnúť, sirup by mal trochu zhustnúť. Podľa voľby možno pridať Kalvados alebo svoj obľúbený likér.<br /><br />11. Tortu posypeme polovicou orechov, potom nalejeme karamelový sirupom naň a aj na okraje. Posypeme zvyškami orechov. Podávame s kávou alebo čajom.<br /><br />12. Koláč je možné uložiť až na 2 dni v chlade.</span> </span><b></b></span><b><br /></b></span></span></span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-33431529260472101442016-11-22T18:31:00.001+01:002016-11-24T15:46:43.457+01:00Thick pumpkin soup with shiitake mushrooms / Hustá tekvicová polievka so Shiitake hubami / La soupe épaisse au potiron avec des champignons shiitake / Густой суп из тыквы с грибами шиитаке<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9S8spkYtwqfXfURQIUO4nMgvT4qelepUbLmQtZkPUrMEWJCoiOK9xNknoYftmFUcv61ElO3auYJ7aD69Iut80t-H__IR1CyiICFAib3AMYSDifSC-r5LEsuMIEeh0umrkUC3otTfafw/s1600/Pumpkin+Soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9S8spkYtwqfXfURQIUO4nMgvT4qelepUbLmQtZkPUrMEWJCoiOK9xNknoYftmFUcv61ElO3auYJ7aD69Iut80t-H__IR1CyiICFAib3AMYSDifSC-r5LEsuMIEeh0umrkUC3otTfafw/s640/Pumpkin+Soup1.jpg" width="640" /></a></div>
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<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Servings : 5, calories for serving (179,9 g) : 212</span></span></div>
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<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Preparation time: 30 min, Cooking time : 40 min </span></span><br />
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/thick-pumpkin-soup-with-shiitake-mushrooms-6655" target="_blank">nutrition facts </a></span></span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">This seasonal dish can enjoy and warm us in a cold autumn or winter evening. We have used <b>cinnamon</b> giving the flavour and oriental <b>cayenne</b> pepper adding the piquancy. Roasted exotic Japanese <b>Shiitake mushrooms </b>with <b>sage</b> go also perfectly with the pumpkin soup. Shiitake mushrooms are known primarily for their action <b>against cancer</b> cells, but also for <b>the heart health</b>; effectively lower both the blood pressure and cholesterol levels. We were inspired by seasonal recipes on the site Woman & Home and French chef Eric Ripert. This thick soup from a sweet <b>muscatel pumpkin</b> was so tasty that we have made a similar dish using <b>butternut squash</b>, carrots and flavoured it with Greek yogurt, croutons, and parsley.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Na tejto sezónnej polievočke si nielen pochutíme, ale nás aj zahreje v studený jesenný alebo zimný večer. Krémová tekvica krásne vonia <b>škoricou</b> a orientálna <b>kajenská</b> paprika jej pridá na pikantnosti. Opečené exotické japonské<b> huby Shiitake</b> so <b>šalviou</b> sa výborne hodia k tekvicovej polievke. Shiitake sú známe hlavne pre svoj účinok<b> proti rakovinovým</b> bunkám, ale aj pre <b>zdravie srdca</b> a ciev; účinne znižujú krvný tlak a cholesterol. Inšpirovali sme sa sezónnymi receptami na stránkach Woman & Home a francúzskym šéfkuchárom Eric Ripert. Táto hustá polievka z <b>muškátovej sladkej tekvice</b> nám tak zachutila, že sme pripravili podobnú polievku z <b>maslovej tekvice</b>, do ktorej sme pridali aj mrkvu a pri servírovaní sme ju ochutili gréckym jogurtom, krutónmi a petržlenovou vňaťou. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><span style="color: purple;">Thick soup from butternut squash, carrots and flavored with Greek yogurt, croutons, and parsley / </span><span style="color: blue;">Hustá p</span></span></span><span style="background-color: transparent; font-size: 14.3px;"><span style="color: blue; font-family: "verdana" , sans-serif;">olievka z maslovej tekvice, mrkvy a ochutená gréckym jogurtom, krutónmi a petržlenovou vňaťou.</span></span></div>
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Ingredients :</span></h4>
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<span style="font-family: "verdana" , sans-serif;">½ pumpkin, muscatel, medium-sized</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 onion, chopped finely</span></div>
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5 cloves garlic, chopped finely</div>
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1 potato, chopped</div>
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5 tbsp olive oil</div>
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1 bouillon cube</div>
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1 tbsp fine flour</div>
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100 ml whole milk</div>
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Pinch of black pepper</div>
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½ tsp cayenne pepper</div>
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½ tsp cinnamon</div>
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100 g shiitake mushrooms</div>
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3 sprigs of sage, chopped into pieces, or whole leaves</div>
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Method :</h4>
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1. Roast the onion and garlic on 3 tbsp oil.</div>
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2. Add the pumpkin without the skin, cores and cut into cubes, then potatoes.</div>
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3. Sprinkle with cinnamon, paprika, cayenne pepper, roast, then pour water, cover and simmer until tender.</div>
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4. Blend everything with a hand blender.</div>
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4. Pour in broth and water to a final volume of about 800 ml, boil.</div>
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5. Thicken with flour mixed in milk, simmer and set aside.</div>
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6. Wash Shiitake, remove stems, cut into strips and sauté (about 10 min.) on the oil, on which we have previously roasted garlic.</div>
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7. Finally add sage.</div>
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8. Garnish the soup with chunks of mushrooms, herbs and serve.</div>
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<span style="color: blue;">Slovak</span></div>
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<span style="color: blue;"><span style="font-size: 14.3px;">
Zloženie :</span></span></h4>
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<span style="color: blue;"><span style="font-size: 14.3px;">½ tekvice, muškátovej, stredne veľkej</span></span></div>
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</span></span>
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<span style="color: blue;"><span style="font-size: 14.3px;">1 cibuľa, pokrájaná na drobno</span></span></div>
<span style="color: blue;"><span style="font-size: 14.3px;">
<div style="line-height: 22.88px;">
5 strúčiky cesnaku, pokrájané na drobno</div>
<div style="line-height: 22.88px;">
1 zemiak, pokrájaný</div>
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5 PL olivového oleja</div>
<div style="line-height: 22.88px;">
1 kocka bujónu</div>
<div style="line-height: 22.88px;">
1 PL hladkej múky</div>
<div style="line-height: 22.88px;">
100 ml mlieka</div>
<div style="line-height: 22.88px;">
Čierne korenie</div>
<div style="line-height: 22.88px;">
½ ČL kajenskej papriky</div>
<div style="line-height: 22.88px;">
½ ČL škorice</div>
<div style="line-height: 22.88px;">
100 g Shiitake huby</div>
<div style="line-height: 22.88px;">
2-3 vetvičky šalvie, pokrájanej na kúsky</div>
<h4 style="line-height: 22.88px;">
Postup :</h4>
<div style="line-height: 22.88px;">
1. Na 3 PL oleja opražíme cibuľu a cesnak.</div>
<div style="line-height: 22.88px;">
2. Pridáme tekvicu, ktorú sme predtým zbavili kože, jadier a pokrájali na kocky, potom zemiak.</div>
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3. Posypeme škoricou, paprikou, korením, opražíme, potom podlejeme vodou, prikryjeme a dusíme do mäkka.</div>
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4. Rozmixujeme všetko s ponorným mixérom.</div>
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4. Prilejeme vodu a bujón do konečného objemu asi 800 ml, povaríme.</div>
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5. Zahustíme múkou rozmiešanej v mlieku, povaríme a odstavíme.</div>
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6. Shiitake umyjeme, odstránime stopky, pokrájame na pásiky a dáme opražiť (približne 10 min.) na oleji na ktorom sme predtým opražili 2 struky pokrájaného cesnaku.</div>
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7. Ku koncu pridáme listy čerstvej šalvie pokrájanej ne kúsky.</div>
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8. Polievku ozdobíme s kúskami húb, byliniek a podávame.</div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-78222180103252906802016-10-28T21:36:00.002+02:002016-11-27T07:56:27.432+01:00Brown Betty / Jablková žemľovka / Tarte aux pommes / Шарлотка<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx_ICtPjnNd7zoKSZuRh2XtTNdLpKPWiTs-Lt4m7K-UHGmVbeMNK7XcNtmzn0-ByQQmDFOt_0IwRFTyo7J73zvM8HWzJfSpPT_j891uL5G2FYj-9oM4Hf5yTIQPaXLmspc8mBfbmrpF8/s1600/brownBetty2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx_ICtPjnNd7zoKSZuRh2XtTNdLpKPWiTs-Lt4m7K-UHGmVbeMNK7XcNtmzn0-ByQQmDFOt_0IwRFTyo7J73zvM8HWzJfSpPT_j891uL5G2FYj-9oM4Hf5yTIQPaXLmspc8mBfbmrpF8/s640/brownBetty2.jpg" width="640" /></a></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Servings : 8, calories for serving : 501</span></span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Preparation time: 30 min, Baking time : 45 min</span></span><br />
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/brown-betty-6663" target="_blank">nutrition facts</a></span></span></div>
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<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">This dessert is often considered a meal of leftovers, because it is made of unused bread rolls or buns, in a combination with apples, or other seasonal fruits. Despite the meal is <b>economical</b>, it has an excellent taste underlined by a <b>flavor of spices.</b> In America, this autumn dessert is popular and its history dates back to 1864, when the recipe was <b>first published as the "brown Betty".</b> Betty is an English pudding dessert, which is also associated with French Apple Charlotte. In our recipe, we have used dried rolls dipped in eggs whisked in the <b>sweetened milk</b>. Then layers of rolls were combined with apples, curd (cottage cheese), raisins, and spices. The top was garnished with the egg <b>whites snow</b> and baked until golden brown.</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Tento dezert je často považovaný za jedlo zo zbytkov, pretože sa môžu použiť zoschnuté neupotrebené rožky alebo žemle, v kombinácii s jablkami, alebo iným sezónnym ovocím. Napriek tomu, že je <b>ekonomickým</b> dezertom, má vynikajúcu chuť ktorú znásobia ešte vône jabĺk a <b>korenia</b>. V Amerike tento jesenný dezert je populárny a jeho história sa datuje do roku 1864, kedy recept bol prvý krát <b>publikovaný ako "brown Betty"</b>. Betty je anglický pudingový dezert a súvisí s francúzskym Apple Charlotte. V našom recepte sme použili vajíčka v <b>osladenom mlieku</b> do ktorých sme namáčali suché rožky a kombinovali s jablkami, tvarohom, hrozienkami a koreninami. Vrch sme ozdobili s bielym <b>snehom z bielkov </b>a cukru a nechali pripiecť do zlato hneda. </span></span><br />
<a name='more'></a></div>
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<span style="font-family: "verdana" , sans-serif;">
Ingredients:</span></h4>
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<span style="font-family: "verdana" , sans-serif;">6 rolls, or 1 ½ baguette (a half whole wheat and a half white), a little dried and cut into 2.5-3 cm (1-1.5 inches) thick slices</span></div>
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12-15 apples, grated finely with the skin</div>
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2 tsp cinnamon</div>
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6 tbsp brown cane sugar</div>
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2 tsp vanilla sugar</div>
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250 g lump curd (cottage cheese)</div>
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100 g raisins, rinsed with hot water</div>
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450 ml milk</div>
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2 tbsp flour, fine</div>
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3 eggs</div>
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2 egg whites</div>
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4 tbsp cane sugar (white or refined)</div>
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2 tbsp vegetable oil for greasing the baking dish</div>
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2 tbsp breadcrumbs</div>
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Pinch of salt</div>
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Pinch of nutmeg</div>
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Method :</h4>
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1. Grease a round fuser bowl (about 22 cm - 9 inches in diameter), with a little oil and sprinkle with breadcrumbs, also on the sides</div>
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2. Whisk eggs in milk; add the flour, salt and 4 tbsp brown sugar</div>
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3. Dip roll slices (1/3 amount) in milk with eggs and make a layer on the bottom of the bowl, then spread ½ amount of grated apples, sprinkle with 1 tsp of cinnamon, a pinch of nutmeg, 1 tbsp of brown sugar, ½ amount of curd and raisins, sprinkle with 1 tsp vanilla sugar</div>
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4. Repeat once more and finish with a layer of roll slices</div>
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5. Cover the bowl with lid and place in a preheated oven at 180 0C (356 0F) for 40 min, until the egg mixture is solid</div>
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6. Beat 2 egg whites into firm snow, add 4 tbsp of white sugar and spread the snow on baked pie, put back in the oven, opened, and bake for about 10 to15 min. until golden brown</div>
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7. Let cool at room temperature, puffy egg whites will deflate a little, then cut as a cake and serve as a dessert, or as a main dish</div>
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----------------------------------------------------</div>
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<span style="color: blue;">(Slovak)</span></div>
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<span style="color: blue;"><span style="font-size: 14.3px;">
Zloženie :</span></span></h4>
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</span></span>
<div style="line-height: 22.88px;">
<span style="color: blue;"><span style="font-size: 14.3px;">6 rožkov, alebo 1 ½ bagety (1/2 celozrnné a 1/2 biele), trochu suchšie pokrájané na 2.5-3 cm (1-1.5 palca) hrubé kolieska</span></span></div>
<span style="color: blue;"><span style="font-size: 14.3px;">
<div style="line-height: 22.88px;">
12-15 jabĺk, postrúhané na drobno aj s kožou</div>
<div style="line-height: 22.88px;">
2 lyžičky škorice</div>
<div style="line-height: 22.88px;">
6 PL hnedého trstinového cukru</div>
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2 lyžičky vanilkového cukru</div>
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250 g hrudkového tvarohu</div>
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100 g hrozienok, prepláchnuté horúcou vodou</div>
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450 ml mlieka</div>
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2 PL bielej múky</div>
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3 vajíčka</div>
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2 vaječné bielky</div>
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4 PL bieleho trstinového cukru (alebo bieleho rafinovaného)</div>
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2 PL rastlinného oleja na vymastenie zapekacej misy</div>
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2 PL strúhanky</div>
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Štipka soli</div>
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Štipka muškátového orieška</div>
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<br /></div>
<h4 style="line-height: 22.88px; text-align: left;">
Postup :</h4>
<div style="line-height: 22.88px;">
1. Okrúhlu zapekaciu misu (približne 22 cm – 9 palca v priemere) natrieme trochu olejom a posypeme strúhankou, aj na bokoch</div>
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2. Vajíčka rozšľaháme v mlieku, pridáme múku, soľ a 4 PL hnedého cukru</div>
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3. Kolieska rožkov (1/3 množstva) namočíme do mlieka s vajíčkami a poukladáme na dno misy v jednom rade, na ne navrstvíme ½ množstva postrúhaných jabĺčok, posypeme 1 ČL škorice, štipkou muškátového oriešku, 1 PL hnedého cukru, ½ množstva tvarohu a hrozienok, posypeme 1 lyžičkou vanilkového cukru</div>
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4. Zopakujeme 1 krát a na to poukladáme ešte poslednú vrstvu rožkov</div>
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5. Misu zakryjeme vrchnákom a dáme do predhriatej rúry na 180 0C (356 0F), na 40 min., pokiaľ sa neupečie vajíčková hmota</div>
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6. Z 2 bielkov ušľaháme tuhý sneh, pridáme 4 PL bieleho cukru, dokončíme šľahanie a sneh navrstvíme na upečenú žemľovku, vložíme späť do rúry a otvorené zapekáme do zhnednutia snehu, približne asi 10 – 15 min.</div>
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7. Necháme vychladnúť pri izbovej teplote, napuchnutý sneh z bielkov trochu spľasne, krájame ako tortu a môžeme podávať ako dezert, alebo ako hlavné jedlo</div>
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</span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-77311388512952230012016-10-27T21:36:00.001+02:002016-11-27T07:49:54.964+01:00Brussels sprouts gratin / Zapekaný ružičkový kel / Gratin de choux de Bruxelles / Запеченная брюссельская капуста<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvgH_ALpCIKzoB6-3iy1_ufDMYKwU_XtXeNtWPKL7n5CFh-gBQ9mp5n6XeUwuy9NqzdPNmM0crL8L26xO3v2tJ8IEHJnGeyL6jfc7iNjZncMgQbVTrrhtGA7ToA3D8qidweXaObn0PbM/s1600/Brussels+sprouts+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvgH_ALpCIKzoB6-3iy1_ufDMYKwU_XtXeNtWPKL7n5CFh-gBQ9mp5n6XeUwuy9NqzdPNmM0crL8L26xO3v2tJ8IEHJnGeyL6jfc7iNjZncMgQbVTrrhtGA7ToA3D8qidweXaObn0PbM/s640/Brussels+sprouts+2.jpg" width="640" /></a></div>
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Servings : 8, calories for serving : 205</span></span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Preparation time: 30 min, Baking time : 45 min</span></span><br />
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">See <a href="http://www.erecipe.com/recipe/brussels-sprouts-gratin-6664" target="_blank">nutrition facts</a></span></span></div>
<div style="background-color: white; line-height: 22.88px; text-align: left;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="color: purple; font-family: "verdana" , sans-serif;">Brussels sprout looks like a <b>small cabbage</b>, but has a milder flavor. It belongs to the cabbage family, which also includes broccoli, kale, cauliflower and green cabbage. This vegetable has a number of vitamins, minerals, and fibers. Attention should be paid mainly to increased amounts of vitamin C, K, A, potassium, folate, and antioxidants. Brussels sprout is believed to <b>protect against cancer </b>due to a high content of glucosinolates (phytonutrients) and the ability to block an enzyme sulfotransferase. It is important not to over-cook it so that its nutritional value is not lost. In the following recipe, we have prepared brussels sprouts <b>gratin with mushrooms and rice</b>. Melted cheese <b>Gouda</b> on top of the gratin not only increased the nutritional value for vitamin K, but also flavored vegetables.</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;">Ružičkový kel vyzerá ako <b>malá kapusta</b>, je však jemnejšej chuti. Patrí do rodiny kapustovej zeleniny, ktorej súčasťou je aj brokolica, kel, karfiol a listová kapusta. Táto zelenina má množstvo vitamínov, minerálov a vlákniny. Pozornosť si zasluhuje hlavne zvýšené množstvo vitamínu K, C, A, draslíka, folátu, a antioxidantov. Považuje sa ako <b>ochrana pred rakovinou</b> pre jeho vysoký obsah glukozinolátov (fytonutrienty) a schopnosťou blokovať enzýmy sulfotransferázy. Je dôležité, aby sa pri príprave nerozvaril, čím by stratil svoju nutričnú hodnotu. V tomto recepte sme pripravili <b>zapečený ružičkový kel s hubami a ryžou</b>. Rozpustený<b> syr Gouda</b> na povrchu zapekanej zeleniny nielen zvýšil nutričnú hodnotu so svojim obsahom vitamínu K, ale pridal tiež na chutnosti tejto gratinovanej zeleniny. </span><br />
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<span style="color: purple;">Ingredients:</span></span></h4>
<span style="font-family: "verdana" , sans-serif;">
</span>
<br />
<div style="line-height: 22.88px;">
<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">1 cup (240 mL) rice, paraboiled</span></span></div>
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</span>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: purple;">250 g mushrooms, cut into slices</span></span></div>
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<div style="line-height: 22.88px;">
<span style="color: purple;">2 onions, finely chopped</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">3 cloves garlic, finely mowed</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">4 tbsp olive oil</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">35-40 pieces Brussels sprouts</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">6 slices Gouda cheese</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">2 eggs</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">250 ml whole milk</span></div>
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<span style="color: purple;">2 tbsp flour, fine</span></div>
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<span style="color: purple;">1 tsp Vegeta, seasoning</span></div>
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<span style="color: purple;">Pinch of ground white pepper</span></div>
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<span style="color: purple;">Pinch of nutmeg</span></div>
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<span style="color: purple;">Pinch of salt (to taste)</span></div>
<h4 style="line-height: 22.88px; text-align: left;">
<span style="color: purple;">Method :</span></h4>
<div style="line-height: 22.88px;">
<span style="color: purple;">1. Fry onion and garlic on the oil</span></div>
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<span style="color: purple;">2. Add the mushrooms, roast them, then cover and simmer stirring occasionally, baste with water and season with salt and pepper</span></div>
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<span style="color: purple;">3. Clean Brussels sprouts and steam until almost tender </span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">4. Wash the rice and cook it, add 1 tbsp of the oil and a whole onion</span></div>
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<span style="color: purple;">5. Grease a round fuser bowl (about 22 cm in diameter or 9 inch) with little olive oil and spread a half of rice on the bottom</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">6. Apply evenly a half of cooked mushrooms, lay out Brussels sprouts, then make again a layer of mushrooms </span></div>
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<span style="color: purple;">7. Spread the rest of rice</span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">8. Whisk eggs in milk, add flour, spices, and seasoning (Vegeta) and pour it evenly over the layers </span></div>
<div style="line-height: 22.88px;">
<span style="color: purple;">9. Cover the fuser bowl and bake in the preheated oven at 180 0C (356 0F), for about 30 min. until the egg mixture is solid</span></div>
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<span style="color: purple;">10. Lay out slices of cheese on top and bake opened until the cheese melts</span><br />
<span style="color: purple;"><br /></span>
<br />
<h4 style="text-align: left;">
<span style="color: blue;">Zdroje /</span><span style="color: purple;"> Sources :</span></h4>
<span style="color: purple; font-size: x-small;"><a href="https://www.blogger.com/goog_1324399663">https://medlineplus.gov/ency/patientinstructions/000725.htm</a></span><br />
<span style="color: purple; font-size: x-small;"><a href="https://www.blogger.com/goog_1324399663">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10</a></span><br />
<a href="https://www.blogger.com/goog_1324399663"><span style="color: purple; font-size: x-small;"></span></a><br />
<span style="color: purple; font-size: x-small;"><a href="http://www.organicauthority.com/brussels-sprouts-superfoods-mini-cabbages-flavorful-wintery-food/">http://www.organicauthority.com/brussels-sprouts-superfoods-mini-cabbages-flavorful-wintery-food/</a></span></div>
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<span style="color: purple;">--------------------------------------------</span></div>
<div style="color: blue; line-height: 22.88px;">
(Slovak)</div>
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<br /></div>
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<h4 style="line-height: 22.88px; text-align: left;">
<span style="color: blue;">Zloženie :</span></h4>
<div style="line-height: 22.88px;">
<span style="color: blue;">1 hrnček (240 ml) ryže, paraboiled</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">250 g šampiónov, očistených a pokrájaných na plátky</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">2 cibule, na drobno posekané</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">3 strúčiky cesnaku, na drobno posekaný</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">4 PL olivového oleja</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">35-40 ružičiek kelu</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">6 plátkov Gouda syru</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">2 vajíčka</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">2.5 dl mlieka, plnotučného</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">2 PL múky, bielej jemnej</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">1 CL vegety</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">Štipku mletého bieleho korenia</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">Štipku muškátového orieška</span></div>
<h4 style="line-height: 22.88px; text-align: left;">
<span style="color: blue;">Postup :</span></h4>
<div style="line-height: 22.88px;">
<span style="color: blue;">1. Na oleji opražíme 1 cibuľku a cesnak</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">2. Pridáme šampiňóny, opražíme, prikryjeme a dusíme, občas premiešame a podlejeme vodou, ochutíme soľou a korením</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">3. Ružičky kelu očistíme a na pare udusíme skoro do mäkka</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">4. Ryžu premyjeme a uvaríme, do vody pridáme 1 PL oleja a celú cibuľku</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">5. Okrúhlu zapekaciu misu (približne 22 cm v priemere, alebo 9 palcov) natrieme trochu olivovým olejom a roztrieme polovicu ryže</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">6. Nanesieme rovnomerne polovicu uvarených húb, na ne poukladáme ružičky kelu, znovu nanesieme zvyšok húb</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">7. Navrstvíme zvyšok ryže</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">8. Vajíčka rozšľaháme v mlieku, pridáme múku, vegetu, korenie a polejeme rovnomerne nákyp</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">9. Zapekaciu misu prikryjeme a pečieme v predhriatej rúre asi 30 min. na 180 0C (356 0F), pokiaľ sa vajíčková zmes neupečie</span></div>
<div style="line-height: 22.88px;">
<span style="color: blue;">10. Poukladáme na vrch plátky syra a pečieme v otvorenej mise pokiaľ sa syr nerozpustí</span></div>
</div>
</span></div>
</div>
<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-17793142384512664742016-10-20T22:45:00.000+02:002016-10-20T22:45:04.763+02:00Kohlrabi gratin with mushrooms and rice / Gratinovaný kaleráb s hubami a ryžou / Gratin de сhou-rave aux champignons et riz / Запеченный кольраби с грибами и рисом<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQtx7VQJ5mQfpYxPxtRFwW2lx95dGLDSechHCWeNSspQSlXrEuV7OaT7hlEb7_2r-Nr4oqLd7RbBIb1mYMUCMbJSLZ-ZSWOJILhQIKGfXhmBeo35b-xQu8MV07gdKPwOIbFQN4g8uo74/s1600/KohlrabiRiceGratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQtx7VQJ5mQfpYxPxtRFwW2lx95dGLDSechHCWeNSspQSlXrEuV7OaT7hlEb7_2r-Nr4oqLd7RbBIb1mYMUCMbJSLZ-ZSWOJILhQIKGfXhmBeo35b-xQu8MV07gdKPwOIbFQN4g8uo74/s640/KohlrabiRiceGratin.jpg" width="640" /></a></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Servings : 8, calories for serving : </span></span></div>
<div style="background-color: white; color: #333333; font-family: Arial, serif; font-size: 14.3px; line-height: 22.88px; text-align: center;">
<span style="color: purple;"><span style="font-family: "verdana" , sans-serif;">Preparation time: 40 min, Baking time : 50 min</span></span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">This recipe is a variation on the <a href="http://danieladanaphotographer.blogspot.sk/2016/04/kohlrabi-gratin-with-oyster-mashrooms.html" target="_blank">previous kohlrabi gratin</a> with oyster mushrooms. Here, we have used mushrooms and basmati rice, which makes a fuller taste of the kohlrabi gratin and thus it is suitable as a main dish.</span></span></div>
<div style="background-color: white; line-height: 22.88px; text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"><br /></span></span></div>
<div style="background-color: white; line-height: 22.88px; text-align: left;">
<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Tento recept je variáciou na <a href="http://danieladanaphotographer.blogspot.sk/2016/04/kohlrabi-gratin-with-oyster-mashrooms.html" target="_blank">predchádzajúci gratinovaný kaleráb</a> s hlivou. Tu sme použili šampiňóny a kvalitnú Basmati ryžu, ktorá spraví gratinovaný kaleráb sýtejším a tak vhodným aj ako hlavné jedlo.</span></span><br />
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<h4 style="background-color: white; line-height: 22.88px; text-align: left;">
<span style="color: purple; font-family: "verdana" , sans-serif; font-size: 14.3px;">Ingredients:</span></h4>
<div style="background-color: white; line-height: 22.88px; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;"></span></span><br />
<div style="color: purple; line-height: 22.88px;">
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">1 ½ cup basmati rice</span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
250 g mushrooms </div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
4 sausages, spicy</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
1 onion, chopped</div>
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2 pods garlic, mashed</div>
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3 eggs</div>
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250 ml milk, whole </div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
1 tbsp vegeta natural (seasoning), without glutamate</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
5 tbsp olive oil</div>
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Pinch of salt</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
Pinch of ground pepper</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
½ tsp turmeric</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
3 kohlrabi, medium, sliced thinly on a grater</div>
<h4 style="color: purple; font-size: 14.3px; line-height: 22.88px; text-align: left;">
Method :</h4>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
1. Boil the rice with ½ onion (whole), turmeric and a little oil (about 1 tbsp)</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
2. Cut kohlrabi into thin slices on a grater, mix them with a little oil</div>
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3. Fry onion and mushrooms slices, then saute until tender</div>
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4. Cook the sausages, cut into slices and mix with rice</div>
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5. Brush a pan or glass baking bowl with oil and arrange on the bottom the slices of kohlrabi, and then rice, repeat 2x more and on the top put the slices of kohlrabi</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
6. Whisk eggs, add the milk, garlic, seasoning (vegeta), pepper, salt, and pour out evenly onto the stacked layers, the egg mixture should cover all layers including the upper slices of kohlrabi, best to calculate in advance the amount it needs</div>
<div style="color: purple; font-size: 14.3px; line-height: 22.88px;">
7. Bake in preheated oven at 200 0C (400 0F) for about 45-50 min., when the top slices burn, reduce the temperature and continue baking</div>
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---------------------------------------------------------</div>
<div style="font-size: 14.3px; line-height: 22.88px;">
<span style="color: blue;">(Slovak)</span></div>
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<span style="color: blue;"><br /></span></div>
<div style="line-height: 22.88px;">
<div class="MsoNormal">
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></h4>
<span style="font-size: 14.3px;"><span style="color: blue;">1 ½ hrnček ryža basmati</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">250 g šampiňónov (alebo iných húb)</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">4 párky, pikantnejšie</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">1 cibuľa, pokrájaná</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">2 struky cesnaku, roztlačeného</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">3 vajíčka</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">250 ml mlieka, plnotučného</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">1 PL vegeta prírodná, bez glutamátu</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">5 PL olivový olej</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">Štipka soli</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">Štipka korenia</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">½ CL kurkuma</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">3 kaleráby, stredne veľké, pokrájané na tenké plátky na strúhadle</span></span><br />
<h4 style="text-align: left;">
<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
<span style="font-size: 14.3px;"><span style="color: blue;">1. Ryžu uvaríme s ½ cibuľou (nepokrájanou) s kurkumou a trochu oleja (asi 1 PL)</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">2. Kaleráb narežeme na tenké plátky na strúhadle, pomiešame ich s trochou oleja</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">3. Na cibuľke opražíme a potom podusíme plátky húb do mäkka</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">4. Uvaríme párky, pokrájame na kolieska a zmiešame s ryžou</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">5. Panvicu alebo sklenú misu na pečenie potrieme olejom a poukladáme plátky kalerábu, na ne huby, a potom ryžu, opakujeme ešte 2x a na vrch poukladáme plátky kalerábu</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">6. Vyšľaháme vajcia, pridáme mlieko, cesnak, vegetu, korenie, soľ a vylejeme rovnomerne na poukladané vrstvy, vajíčková zmes by mala pokryť všetky vrstvy vrátane vrchných plátkov kalerábu, najlepšie si je vopred vypočítať množstvo, ktoré potrebujeme</span></span><br />
<span style="font-size: 14.3px;"><span style="color: blue;">7. Pečieme v predhriatej rúre na 200 0C (400 0F) asi 45-50 minút, ak vrchné plátky sa pripekajú, znížime teplotu a pokračujeme v pečení</span></span></div>
</div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-20550904949784283912016-10-09T17:06:00.000+02:002016-10-09T17:23:36.715+02:00Vintage decorating ideas from autumn garden / Vintage dekorácie z jesennej záhrady / Idées de décoration vintage du jardin d'automne / Винтажные идеи украшения из осеннего сада<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveFCS4T1_z-2rgazFpbCa0YHQ95vF8MM-zT3mYN-Up8It6tosYQX9az0h8AmQdvlPvRp8QprhPeLCcCOMgoLx_KGDRt8xsFFoHvoJm6eOyN_3ur9JmWVFFcuPnm-AggO3UJ4flEJNT8g/s1600/DecorativePumpkins4Vintage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveFCS4T1_z-2rgazFpbCa0YHQ95vF8MM-zT3mYN-Up8It6tosYQX9az0h8AmQdvlPvRp8QprhPeLCcCOMgoLx_KGDRt8xsFFoHvoJm6eOyN_3ur9JmWVFFcuPnm-AggO3UJ4flEJNT8g/s640/DecorativePumpkins4Vintage.jpg" width="640" /></a></div>
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">This year, we have also grown decorative pumpkins, in addition to ordinary ones. We have bought the seeds and every seed gave rise to a different pumpkin. It is better to pick pumpkins up when they are small so that many types can be placed in the basket or in decorative bowl.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: blue; font-family: "verdana" , sans-serif;">Okrem obyčajných tekvíc, tento rok sme vypestovali aj okrasné tekvičky. Z každého semienka vyrástol na jeseň iný druh tekvičky. Je lepšie ich obrať keď sú ešte malé, aby sa zmestilo čo najviac druhov do košíka, alebo okrasnej misy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLuazEjZBAfUERRWzSxecjHS7_gfbpOd35AbkYo6C5OUjAzYxPVI9fvzSZAyHsHmCWXPvnwec0hFOh-kqywa3J4cdegfulVZ_u2dK1ZEsUVg1MQYHf5Vz9vbA_lxUkRwBB0c1hq32cAk/s1600/DecorativePumpkins4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLuazEjZBAfUERRWzSxecjHS7_gfbpOd35AbkYo6C5OUjAzYxPVI9fvzSZAyHsHmCWXPvnwec0hFOh-kqywa3J4cdegfulVZ_u2dK1ZEsUVg1MQYHf5Vz9vbA_lxUkRwBB0c1hq32cAk/s400/DecorativePumpkins4.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">We chose a porcelain soup bowl for decoration, which was a part of the beautiful grandma's antique dining set. The bowl was filled with pumpkins, placed on a homemade crochet blanket and left on the table in antique dining room.</span><br />
<span style="color: purple; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: blue; font-family: "verdana" , sans-serif;">Pre dekoráciu sme vybrali porcelánovú polievkovú misu z krásnej starožitnej jedálenskej súpravy, ktorú sme mali od babičky. Naplnili sme ju tekvičkami, položili na ručne háčkovanú dečku a nechali na stole v starožitnej jedálni. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSCbpKGa_r90wyvEPX_IemlVUtbacZciRp-vT6YRk5IreutqKS-E6qXMJpyKmRnn6wdd1fE3lRyJCusaVz35tV7D2CPGtjwv_DMjSnlRXZvKP4POq-xbTNuprRt6bTpJckX1GDF90_ik/s1600/DecorativePumpkinsVintage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNSCbpKGa_r90wyvEPX_IemlVUtbacZciRp-vT6YRk5IreutqKS-E6qXMJpyKmRnn6wdd1fE3lRyJCusaVz35tV7D2CPGtjwv_DMjSnlRXZvKP4POq-xbTNuprRt6bTpJckX1GDF90_ik/s640/DecorativePumpkinsVintage.jpg" width="424" /></a></div>
<span style="color: blue; font-family: "verdana" , sans-serif;"><br /></span>
<span style="color: purple; font-family: "verdana" , sans-serif;">A small wicker basket in the entrance hall, set up with rattan furniture, was also filled with pumpkins and placed on the rattan table. Both decorations in the house like that contributed to the autumn atmosphere with vintage and elegant style.</span><br />
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<span style="color: blue; font-family: "verdana" , sans-serif;">Do predsiene s ratanovým nábytkom sme naplnili tekvičkami malý prútený košík, ktorý sme postavili na ratanový stolík. Obidve dekorácie tak navodili v dome jesennú atmosféru s vintage a elegantným štýlom.</span><br />
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0tag:blogger.com,1999:blog-2998824965373638306.post-89360017646766610812016-10-05T22:51:00.000+02:002016-10-05T23:08:11.803+02:00Home-made liqueur Crѐme de Menthe / Domáci likér Crѐme de Menthe / Crѐme de Menthe fait à la maison / Домашний ликер Crѐme de Menthe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAnok_GZ6pSgbpK939KIyR6fzce87-3yTZU0IRHXKvwF5GFkAdBvQAeu795DoOBqrx5hgJKAEaTXVzHhGuBYO94kwHE86xhuMw8sWiBzVjC8W6pws6lELM1DnlD858Px1roSD9kURXdI/s1600/CremeDeMenthe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAnok_GZ6pSgbpK939KIyR6fzce87-3yTZU0IRHXKvwF5GFkAdBvQAeu795DoOBqrx5hgJKAEaTXVzHhGuBYO94kwHE86xhuMw8sWiBzVjC8W6pws6lELM1DnlD858Px1roSD9kURXdI/s640/CremeDeMenthe2.jpg" width="424" /></a></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Servings : 900 ml, Calories per serving :</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;">Preparation time: 30 min, Aging time : 2 weeks</span></div>
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">This delicious refreshing liqueur with healing properties, especially on the <b>digestive system</b>, made from mint grown in our garden, is best to drink with ice cubes after the meal. It is used where the peppermint flavour is desirable, in creams, ice creams, desserts and cocktails, the most famous being Grasshopper cocktail. Its discoverer, a <b>French pharmacist</b> Emile Griffard, was also a neighbour of the "Grand Hotel" in Angers, in the Loire Valley, where customers tested his mint liqueur around 1885.</span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Tento lahodný osviežujúci likér s liečivými účinkami, hlavne na <b>tráviaci systém</b>, vyrobený z mäty zo záhrady je najlepšie použiť s kockami ľadu po jedle. Používa sa aj tam, kde je žiadúca mätová príchuť v krémoch, zmrzline, zákuskoch a kokteiloch, z ktorých najznámejší je Grasshopper cocktail. Jeho objaviteľ, <b>francúzsky farmaceut</b> Emile Griffard bol aj sused Grand Hotela v Angers, v Údolí Loire, kde zákazníci testovali jeho likér okolo roku 1885. </span></span><br />
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<span style="color: purple; font-family: "verdana" , sans-serif;"><span style="font-size: 14.3px;">Crѐme de Menthe natural without coloring / </span></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif; font-size: 14.3px;">Crѐme de Menthe prírodný bez farbiva</span></div>
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Ingredients :</span></h4>
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11/2 cup fresh mint leaves, organic from the garden</div>
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600 ml vodka of the best quality, odourless, 40% </div>
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2 cup white granulated sugar</div>
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1 cup water</div>
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A pinch of green food color (contains Tartrazine E102, Brilliant Blue E133)</div>
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Method :</h4>
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1. Wash the mint leaves and allow drying them, discarding the stalks</div>
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2. Place them into a glass jar with lid and pour vodka on them, close firmly</div>
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3. Leave the jar at the window for two weeks</div>
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4. Strain through a double thick gauze and discard leaves</div>
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5. Cook sugar with water stirring until dissolved, let cool down covered</div>
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6. Combine mint vodka with sugar solution, color with the green, or leave the natural color, yellow-greenish, then pour into a bottle, tightly capped and allow aging for another 1-3 months</div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Zdroje /</span><span style="color: purple;"> Sources :</span></span><br />
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<span style="color: purple; font-size: x-small;"><a href="http://www.drinksmixer.com/drink3619.html">http://www.drinksmixer.com/drink3619.html</a></span><br />
<span style="color: purple; font-size: x-small;"><a href="http://wilstar.com/food-drink-holidays/national-creme-de-menthe-day/">http://wilstar.com/food-drink-holidays/national-creme-de-menthe-day/</a></span><br />
<span style="color: purple; font-size: x-small;"><a href="http://www.grouprecipes.com/58403/homemade-creme-de-menthe-liqueur.html">http://www.grouprecipes.com/58403/homemade-creme-de-menthe-liqueur.html</a></span><br />
<span style="color: purple; font-size: x-small;"><a href="http://www.enotriacoe.com/egg-white-sirop-giffard-70cl.html">http://www.enotriacoe.com/egg-white-sirop-giffard-70cl.html</a></span><br />
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<span style="color: blue;">(Slovak)</span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Zloženie :</span></span></h4>
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<span style="font-size: 14.3px;"><span style="color: blue;">11/2 šálky čerstvých mätových listov, organických so záhrady</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">600 ml kvalitnej vodky bez vône, 40 % (my sme použili slovenskú Goral vodku)</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2 šálky bieleho kryštálového cukru</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">1 šálka vody</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Štipku zeleného potravinárskeho farbiva (obsahuje Tatrazín E102, Briliantovú modrú E133) </span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">Postup :</span></span></h4>
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<span style="font-size: 14.3px;"><span style="color: blue;">1. Umyjeme mätové listy a necháme vysušiť, stonky vyhodíme</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">2. Vložíme ich do uzatváracej sklenej nádoby a nalejeme na ne vodku, uzavrieme pevne</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">3. Necháme na okne zrieť 2 týždne</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">4. Alkohol precedíme cez dvojitú hustú gázu a listy vyhodíme</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">5. Cukor s vodou varíme miešajúc pokiaľ sa nerozpustí, necháme prikryté vychladnúť</span></span></div>
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<span style="font-size: 14.3px;"><span style="color: blue;">6. Zmiešame mätový alkohol s cukrovým roztokom, sfarbíme do zelena, alebo necháme žltozelenú prírodnú farbu, nalejeme do fľaše, pevne uzavrieme a necháme zrieť ďalšie 1-3 mesiace</span></span></div>
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<div class="blogger-post-footer">http://danieladanaphotographer.blogspot.sk/</div>Anonymoushttp://www.blogger.com/profile/08532236495526906830noreply@blogger.com0