{"id":349,"date":"2018-03-16T13:52:50","date_gmt":"2018-03-16T12:52:50","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=349"},"modified":"2020-05-23T12:14:33","modified_gmt":"2020-05-23T11:14:33","slug":"hermelinova-natierka-obatzda","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/hermelinova-natierka-obatzda\/","title":{"rendered":"Hermel\u00ednov\u00e1 n\u00e1tierka Obatzda"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/en.wikipedia.org\/wiki\/Obatzda\">Obatzda<\/a> (tie\u017e Obazda alebo <a href=\"https:\/\/de.wikipedia.org\/wiki\/Obatzter\">Obatzter<\/a>, ale aj Gerupfter, Angemachter a r\u00f4zne in\u00e9 lok\u00e1lne n\u00e1zvy) je tradi\u010dn\u00e1 bavorsk\u00e1 hermel\u00ednov\u00e1 pomaz\u00e1nka. N\u00e1js\u0165 ju m\u00f4\u017eete na <a href=\"https:\/\/www.toeurope.cz\/oktoberfest-pivni-festival\/\">Okt\u00f3berfeste<\/a> a \u010dasto sa s \u0148ou stretnete aj v <a href=\"http:\/\/www.lonelyplanet.cz\/prispevky\/clanky\/bourlive-oslavy-svatku-piva\">bavorsk\u00fdch piv\u00e1r\u0148ach a pivn\u00fdch z\u00e1hrad\u00e1ch<\/a>. To, \u017ee je v\u00fdborn\u00e1 k <a title=\"Pracl\u00edky\" href=\"https:\/\/www.lukulia.sk\/magazin\/praclik\/\">pracl\u00edkom<\/a> a pivu asi ani nemus\u00edm dod\u00e1va\u0165. Tento recept bol vymyslen\u00fd pravdepodobne v 20. rokoch 20. storo\u010dia, aby sa z\u00fa\u017eitkoval star\u0161\u00ed Camembert. Jeho chu\u0165 je u\u017e dos\u0165 v\u00fdrazn\u00e1, preto sa pou\u017e\u00edva maslo alebo \u010derstv\u00fd syr, spolu s hojnou d\u00e1vkou mletej papriky, rasce a cibule, aby sa zjemnila. Pod\u00e1va sa so spom\u00ednan\u00fdmi pracl\u00edkmi alebo chlebom, cibu\u013eou a in\u00fdmi pr\u00edlohami popul\u00e1rnymi pri brotzeite, ako je napr\u00edklad re\u010fkvi\u010dka. Kto che ma\u0165 svoju obatzdu e\u0161te v\u00fdraznej\u0161iu, m\u00f4\u017ee namiesto hermel\u00ednu pou\u017ei\u0165 syr\u00a0Limburger. Celkovo je obatzda jednoduch\u00e9 a univerz\u00e1lne jedlo a ak m\u00e1te doma hermel\u00edn a\u00a0maslo, m\u00f4\u017eete si ho r\u00fdchlo pripravi\u0165 kedyko\u013evek. Dobre sa tie\u017e hod\u00ed, ke\u010f pr\u00edde ne\u010dakan\u00e1 n\u00e1v\u0161teva.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-353\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda.jpg\" alt=\"Hermel\u00ednov\u00e1 n\u00e1tierka obatzda s pracl\u00edkmi a l\u00fahov\u00fdmi ro\u017etekmi\" width=\"738\" height=\"480\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda-300x195.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda-231x150.jpg 231w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/03\/obatzda-150x98.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3 style=\"text-align: justify;\">Recept<\/h3>\n<ul style=\"text-align: justify;\">\n<li>2 kusy 125g camembert (Hermel\u00edn, Plesnivec, &#8230;), vyzret\u00fd<\/li>\n<li>100g \u010derstv\u00e9ho syra alebo n\u00e1tierky z \u010derstv\u00e9ho syra (Lu\u010dina a podobne)<\/li>\n<li>100g masla<\/li>\n<li>3 ly\u017ei\u010dky sladkej papriky<\/li>\n<li>\u010dili alebo p\u00e1liv\u00e1 paprika pod\u013ea chuti<\/li>\n<li>1 ly\u017ei\u010dka drvenej rasce (volite\u013en\u00e9)<\/li>\n<li>najemno nasekan\u00e1 \u010derven\u00e1 cibu\u013ea<\/li>\n<li>mlieko alebo p\u0161eni\u010dn\u00e9 pivo pod\u013ea potreby<\/li>\n<li>cibu\u013eov\u00e9 kr\u00fa\u017eky alebo pa\u017e\u00edtka na dozdobenie<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Hermel\u00edny rozmie\u0161ame s maslom a \u010derstv\u00fdm syrom. Najjednoduch\u0161ie je to spravi\u0165 rukami. Hermel\u00ednov\u00e1 k\u00f4rka by mala by\u0165 rozdrven\u00e1 na mal\u00e9 k\u00fasky. Je mo\u017en\u00e9 pou\u017ei\u0165 len maslo alebo len \u010derstv\u00fd syr. Pod\u013ea potreby prid\u00e1me mlieko alebo p\u0161eni\u010dn\u00e9 pivo na zriedenie. Konzistencia pomaz\u00e1nky by mala by\u0165 sk\u00f4r red\u0161ia ako hust\u00e1, aj ke\u010f nie je dobr\u00e9, ke\u010f sa roztek\u00e1. Prid\u00e1me koreniny a nasekan\u00fa cibu\u013eu. Tradi\u010dne sa prid\u00e1va aj rasca, \u010di u\u017e cel\u00e1 alebo drven\u00e1, ale kto ju nem\u00e1 r\u00e1d, m\u00f4\u017ee ju vynecha\u0165. Obatzda sa pod\u00e1va na cibu\u013eov\u00fdch kr\u00fa\u017ekoch, najlep\u0161ie s <a title=\"Pracl\u00edky\" href=\"https:\/\/www.lukulia.sk\/magazin\/praclik\/\">pracl\u00edkmi<\/a> alebo l\u00fahov\u00fdmi ro\u017ekami a samozrejme pivom.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Obatzda (tie\u017e Obazda alebo Obatzter, ale aj Gerupfter, Angemachter a r\u00f4zne in\u00e9 lok\u00e1lne n\u00e1zvy) je tradi\u010dn\u00e1 bavorsk\u00e1 hermel\u00ednov\u00e1 pomaz\u00e1nka. N\u00e1js\u0165 ju m\u00f4\u017eete na Okt\u00f3berfeste a \u010dasto sa s \u0148ou stretnete aj v bavorsk\u00fdch piv\u00e1r\u0148ach a pivn\u00fdch z\u00e1hrad\u00e1ch. To, \u017ee je v\u00fdborn\u00e1 k pracl\u00edkom a pivu asi ani nemus\u00edm dod\u00e1va\u0165. Tento recept bol vymyslen\u00fd pravdepodobne v 20. rokoch 20. storo\u010dia, aby sa z\u00fa\u017eitkoval star\u0161\u00ed Camembert. Jeho chu\u0165 je u\u017e dos\u0165 v\u00fdrazn\u00e1, preto sa pou\u017e\u00edva maslo alebo\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/hermelinova-natierka-obatzda\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":353,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[20,146,19,168,13,74],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/349"}],"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=349"}],"version-history":[{"count":9,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":1063,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/349\/revisions\/1063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/353"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}