{"id":130,"date":"2014-07-29T15:18:16","date_gmt":"2014-07-29T14:18:16","guid":{"rendered":"http:\/\/www.lukulia.sk\/magazin\/?p=130"},"modified":"2019-08-31T16:35:05","modified_gmt":"2019-08-31T15:35:05","slug":"ovci-syr-nakladany-v-slanom-naleve","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/ovci-syr-nakladany-v-slanom-naleve\/","title":{"rendered":"Ov\u010d\u00ed syr nakladan\u00fd v slanom n\u00e1leve"},"content":{"rendered":"<p style=\"text-align: justify;\">Sez\u00f3na \u010derstv\u00e9ho ov\u010dieho syra a bryndze je v plnom pr\u00fade. S\u00fa ale \u013eudia, ktor\u00fdm \u010derstv\u00fd ov\u010d\u00ed syr nechut\u00ed (ako napr\u00edklad ja). \u010ci u\u017e z d\u00f4vodu jeho konzistencie alebo chuti. Obe tieto vlastnosti sa daj\u00fa upravi\u0165 nakladan\u00edm. Bylinky, korenie, popr\u00edpade zelenina, sa postaraj\u00fa o dochutenie. \u010cas str\u00e1ven\u00fd v n\u00e1leve sa zase podp\u00ed\u0161e\u00a0na zmene \u0161trukt\u00fary syra. S\u00fa v z\u00e1sade dve mo\u017enosti, do \u010doho syr naklada\u0165, a to olej alebo slan\u00fd n\u00e1lev.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-774 size-full\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404.jpg\" alt=\"Ov\u010d\u00ed syr nakladan\u00fd v slanom n\u00e1leve\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404-768x512.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2014\/07\/IMG_1404-150x100.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p style=\"text-align: justify;\">Obe mo\u017enosti maj\u00fa svoje odli\u0161nosti. Nakladan\u00edm do oleja syr stuhne. Na konzum\u00e1ciu je pripraven\u00fd\u00a0asi po t\u00fd\u017edni, ale vydr\u017e\u00ed podstatne dlh\u0161ie, niektor\u00ed tvrdia, \u017ee a\u017e nieko\u013eko mesiacov. Na druhej strane, syr nalo\u017een\u00fd v slanom n\u00e1leve m\u00e4kne a z\u00edskava jemn\u00fa kr\u00e9mov\u00fa konzistenciu. Na jedenie je vhodn\u00fd u\u017e po nieko\u013ek\u00fdch d\u0148och, ale asi tak po t\u00fd\u017edni sa p\u00f4soben\u00edm n\u00e1levu pomaly rozp\u00fa\u0161\u0165a\u0165 (aspo\u0148 tak\u00e9 s\u00fa moje sk\u00fasenosti).<\/p>\n<p style=\"text-align: justify;\">Na <a href=\"https:\/\/www.google.sk\/#q=nakladany%20ovci%20syr%20v%20oleji\">internetoch<\/a> sa d\u00e1 n\u00e1js\u0165 mnoho receptov na nakladanie syra v oleji, sta\u010d\u00ed si vybra\u0165. Receptov na nakladanie do slan\u00e9ho n\u00e1levu je u\u017e pomenej. Preto som sa rozhodol nap\u00edsa\u0165 tento \u010dl\u00e1nok. Nie je to vlastne ani ucelen\u00fd recept. Sk\u00f4r sp\u00edsanie mojich n\u00e1padov a sk\u00fasenost\u00ed.<\/p>\n<p class=\"zw-paragraph\" style=\"text-align: justify;\" data-format=\"{&quot;type&quot;:&quot;paragraph&quot;}\"><strong>Z ponuky kn\u00edhkupectva Martinus<\/strong><br \/>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=166075&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script><br \/>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=215394&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script><br \/>\n<script src=\"\/\/partner.martinus.sk\/banners\/banner.js?type=4&amp;uItem=194126&amp;z=OIMWLZ\" type=\"text\/javascript\"><\/script><\/p>\n<h2 style=\"text-align: justify;\">S \u010d\u00edm syr naklada\u0165<\/h2>\n<p style=\"text-align: justify;\">To podstatn\u00e9 na nakladan\u00ed syra je, \u017ee r\u00f4zne pr\u00edsady, s ktor\u00fdmi je syr v n\u00e1leve, ho obohatia svojou chu\u0165ou. Pri vo\u013ebe r\u00f4znych kombin\u00e1ci\u00ed je \u010dlovek obmedzen\u00fd len svojou fant\u00e1ziou a chu\u0165ami, ktor\u00e9 ob\u013eubuje. M\u00f4\u017eete prid\u00e1va\u0165 r\u00f4znu zeleninu, hlavne nakladan\u00fa:<\/p>\n<ul style=\"text-align: justify;\">\n<li>\u010dili papri\u010dky, baranie\/kozie rohy a podobne<\/li>\n<li>cibu\u013ea a cesnak<\/li>\n<li>olivy, kapary<\/li>\n<li>su\u0161en\u00e9 paradajky<\/li>\n<li>su\u0161en\u00e1 kore\u0148ov\u00e1 zelenina<\/li>\n<li>r\u00f4zne in\u00e9<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\u010eal\u0161ia d\u00f4le\u017eit\u00e1 vec je korenie, tu sa pon\u00faka \u0161irok\u00fd v\u00fdber:<\/p>\n<ul style=\"text-align: justify;\">\n<li>\u010dierne korenie, \u0161tvorfarebn\u00e9 korenie a podobne<\/li>\n<li>hor\u010di\u010dn\u00e9 semienka<\/li>\n<li>rozmar\u00edn, tymian, oregano, major\u00e1nka, bazalka, pa\u017e\u00edtka<\/li>\n<li>horeuveden\u00e9 v \u010derstvom stave<\/li>\n<li>kar\u00ed a r\u00f4zne orient\u00e1lne korenia<\/li>\n<li>provens\u00e1lske korenie<\/li>\n<li>hubov\u00e9 korenie<\/li>\n<li>a \u010fal\u0161ie<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">A v neposlednom rade tu je <em>n\u00e1lev<\/em>. Z\u00e1kladom je voda a so\u013e. Ja pou\u017e\u00edvam dve \u010dajov\u00e9 ly\u017ei\u010dky na sedem decilitrov vody. Ale d\u00e1 sa s t\u00fdm experimentova\u0165, nie ka\u017ed\u00fd m\u00e1 r\u00e1d rovnako slan\u00e9.\u00a0 S ob\u013eubou prid\u00e1vam aj s\u00f3jov\u00fa om\u00e1\u010dku, d\u00e1 sa pou\u017ei\u0165 aj\u00a0worcestersk\u00e1 alebo \u010dili om\u00e1\u010dka. Treba pri tom ale r\u00e1ta\u0165 so slanos\u0165ou om\u00e1\u010dky a ubra\u0165 trocha zo soli.<\/p>\n<h2 style=\"text-align: justify;\">Ako na to<\/h2>\n<p style=\"text-align: justify;\">Ov\u010d\u00ed syr nare\u017eeme na kocky so stranou zhruba jeden centimeter. M\u00f4\u017eu by\u0165 aj trochu men\u0161ie, ale ide\u00e1lne je, ak s\u00fa rovnomern\u00e9. Na primerane ve\u013ek\u00e9 k\u00fasky nare\u017eeme aj zeleninu, ak nejak\u00fa prid\u00e1vame. Do\u00a0zav\u00e1raninov\u00e9ho poh\u00e1ra d\u00e1me na dno vrstvu zeleniny a korenia. Do polovice napln\u00edme kockami syra a zas posypeme koren\u00edm a zeleninou. Nauklad\u00e1me syr a\u017e pod okraj a zasypeme koren\u00edm a zeleninou. Treba ma\u0165 na pam\u00e4ti, \u017ee n\u00e1lev by mal v\u0161etky pr\u00edsady zalia\u0165. Odlo\u017e\u00edme na nieko\u013eko dni do chladni\u010dky.<\/p>\n<p style=\"text-align: justify;\">Po odle\u017ean\u00ed je to v\u00fdborn\u00e1 pr\u00edloha na \u0161al\u00e1t alebo k pe\u010den\u00e9mu m\u00e4su. Ve\u013emi chutn\u00fd je tak\u00fdto syr len tak s chlebom.<br \/>\nNa zapitie sa k nemu hodia sk\u00f4r \u013eahk\u00e9 piv\u00e1 ako, napr\u00edklad saison alebo p\u0161eni\u010dn\u00e9 pivo, ale konkr\u00e9tny v\u00fdber z\u00e1vis\u00ed to aj od toho s \u010d\u00edm je syr nakladan\u00fd.<\/p>\n<h2 style=\"text-align: justify;\">In\u0161pir\u00e1cia<\/h2>\n<p style=\"text-align: justify;\">Pre in\u0161pir\u00e1ciu prid\u00e1vam nieko\u013eko kombin\u00e1ci\u00ed, ktor\u00e9 s\u00fa vyobrazen\u00e9 na \u00favodnej fotografii. S\u00fa to: korenie \u0161tyroch farieb plus \u010dili; rozmar\u00edn, \u010dili a s\u00f3jov\u00e1 om\u00e1\u010dka a nakoniec \u010derven\u00e1 cibu\u013ea, cesnak a \u010dili. Pri poslednej menovanej kombin\u00e1cii boli pou\u017eit\u00e1 \u010derstv\u00e1 cibu\u013ea a cesnak. Slan\u00fd n\u00e1lev zjemnil ich chu\u0165, pri\u010dom st\u00e1le ostali chrumkav\u00e9.<br \/>\nA kombin\u00e1cia, ktor\u00fa pou\u017e\u00edvam naj\u010dastej\u0161ie, s\u00fa \u010dili papri\u010dky, \u0161tvorfarebn\u00e9 korenie, hor\u010di\u010dn\u00e9 semeno, plus s\u00f3jov\u00e1 om\u00e1\u010dka ako s\u00fa\u010das\u0165 n\u00e1levu.<\/p>\n<h2 style=\"text-align: justify;\">Z\u00e1verom<\/h2>\n<p style=\"text-align: justify;\">Nakladanie \u010derstv\u00e9ho ov\u010dieho syra do slan\u00e9ho n\u00e1levu je v\u00fdborn\u00e1 alternat\u00edva k nakladaniu do oleja. Neuchov\u00e1 s\u00edce syr na tak dlho,\u00a0ale syr je vhodn\u00fd na konzum\u00e1ciu sk\u00f4r a m\u00e1 jemn\u00fa kr\u00e9mov\u00fa konzistenciu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jednoduch\u00fd n\u00e1vod na nakladanie \u010derstv\u00e9ho ov\u010dieho syra v slanom n\u00e1leve s bylinkami a koren\u00edm. V\u00fdsledkom je kr\u00e9mov\u00e1 konzistencia syra, ktor\u00fd sa bude rozpl\u00fdva\u0165 na jazyku.    <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/ovci-syr-nakladany-v-slanom-naleve\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":774,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[12,13,74],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/130"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=130"}],"version-history":[{"count":18,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/130\/revisions"}],"predecessor-version":[{"id":775,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/130\/revisions\/775"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/774"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}