{"id":395,"date":"2018-10-21T20:47:27","date_gmt":"2018-10-21T19:47:27","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=395"},"modified":"2019-10-28T07:53:01","modified_gmt":"2019-10-28T06:53:01","slug":"palacinky-s-maslovou-tekvicou-syrom-s-modrou-plesnou-a-medom","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/palacinky-s-maslovou-tekvicou-syrom-s-modrou-plesnou-a-medom\/","title":{"rendered":"Palacinky s maslovou tekvicou, syrom s modrou ples\u0148ou a medom"},"content":{"rendered":"<p>M\u00e1me sez\u00f3nu tekv\u00edc, tak pre\u010do si nespravi\u0165 palacinky plnen\u00e9 korenenou pastou z pe\u010den\u00fdch maslov\u00fdch tekv\u00edc? Pre bohat\u0161iu chu\u0165 prid\u00e1me trocha syra s modrou ples\u0148ou a med. Je to ve\u013emi dobr\u00fd a jednoduch\u00fd recept a ak si tekvicov\u00fa pastu sprav\u00edte pikantnej\u0161iu, tieto palacinky zahrej\u00fa \u010dloveka po\u010das chladn\u00fdch jesenn\u00fdch dn\u00ed.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-421\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre.jpg\" alt=\"Palacinky plnen\u00e9 tekvicov\u00fdm pyr\u00e9\" width=\"738\" height=\"492\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre.jpg 738w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2018\/10\/palacinky_plnene_tekvicovym_pyre-150x100.jpg 150w\" sizes=\"(max-width: 738px) 100vw, 738px\" \/><\/a><\/p>\n<h3>Recept<\/h3>\n<ul>\n<li>stredne ve\u013ek\u00e1 maslov\u00e1 tekvica<\/li>\n<li>asi 100g syra s modrou ples\u0148ou (Niva, Roquefort, &#8230;)<\/li>\n<li>dve ly\u017ei\u010dky medu<\/li>\n<\/ul>\n<ul>\n<li>\u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e9ho koriandru<\/li>\n<li>\u010dajov\u00e1 ly\u017ei\u010dka su\u0161en\u00e9ho z\u00e1zvoru<\/li>\n<li>pol \u010dajovej ly\u017ei\u010dky mlet\u00e9ho \u010dierneho korenia<\/li>\n<li>pol \u010dajovej ly\u017ei\u010dky mlet\u00e9ho nov\u00e9ho korenia<\/li>\n<li>pol \u010dajovej ly\u017ei\u010dky\u00a0mletej \u0161korice<\/li>\n<li>pol \u010dajovej ly\u017ei\u010dky kajanskej papriky alebo pod\u013ea chuti<\/li>\n<li>so\u013e<\/li>\n<\/ul>\n<h4>Na palacinky<\/h4>\n<ul>\n<li>6 vajec<\/li>\n<li>250ml mlieka<\/li>\n<li>60g m\u00faky<\/li>\n<li>dve ly\u017eice oleja<\/li>\n<li>\u0161tipka soli<\/li>\n<li>olej na pe\u010denie<\/li>\n<\/ul>\n<p>Na palacinky m\u00f4\u017eete pou\u017ei\u0165 aj in\u00fd ob\u013e\u00faben\u00fd recept. Suroviny zmie\u0161ame, odlo\u017e\u00edme na pol hodinu stranou a upe\u010dieme palacinky.<\/p>\n<p>Pri pe\u010den\u00ed tekvice m\u00e1me dve mo\u017enosti. Bu\u010f ju rozpol\u00edme, vyberieme jadr\u00e1, do du\u017einy nare\u017eeme no\u017eom mrie\u017eku a\u017e po \u0161upku (rezy asi jeden a pol centimetra od seba) a pe\u010dieme polovice v celku, alebo tekvicu ol\u00fapeme a nakr\u00e1jame na kocky. V ka\u017edom pr\u00edpade, koreniny zmie\u0161ame a rovnomerne rozdel\u00edme na polovice tekvice alebo kocky. Polo\u017e\u00edme na plech s papierom na pe\u010denie a d\u00e1me do r\u00fary predhriatej na 200 stup\u0148ov na hodinu alebo pok\u00fdm nie je tekvica m\u00e4kk\u00e1. Asi 10 min\u00fat pred dokon\u010den\u00edm, ke\u010f u\u017e je tekvica dostato\u010dne m\u00e4kk\u00e1, ju roztla\u010d\u00edme vidli\u010dkou na hrub\u0161ie pyr\u00e9.\u00a0 V pr\u00edpade, \u017ee sme piekli polovice, to sprav\u00edme tak, aby sme pod\u013ea mo\u017enost\u00ed nenaru\u0161ili \u0161upku. Prid\u00e1me rozdroben\u00e9 k\u00fasky syra, pokvapk\u00e1me medom a d\u00e1me dopiec\u0165 do \u00fapln\u00e9ho zm\u00e4knutia. Po dope\u010den\u00ed vyberieme du\u017einu do misy a roztla\u010d\u00edme na jemn\u00fa pastu. M\u00f4\u017eeme ju pr\u00edpadne dosoli\u0165 a dokoreni\u0165 alebo zjemni\u0165 trochou masla. Pastou pln\u00edme palacinky. Poskladan\u00e9 do trojuholn\u00edka sa daj\u00fa pou\u017ei\u0165 ako samostatn\u00fd chod alebo pr\u00edloha (pre dvoch a\u017e troch \u013eud\u00ed),\u00a0zrolovan\u00e9 len tak do ruky, alebo ako jednohubky, ke\u010f zrolovan\u00e9 palacinky nakr\u00e1jame na dvoj- a\u017e trojcentimetrov\u00e9 k\u00fasky.<\/p>\n<p>M\u00f4\u017eeme pod\u00e1va\u0165 s jednoduch\u00fdm jogurtov\u00fdm dresingom. Zmie\u0161ame jogurt s prelisovan\u00fdm cesnakom, \u0161tipkou soli, p\u00e1r kvapkami citr\u00f3novej \u0161\u0165avy a najemno nakr\u00e1janou petr\u017elenovou v\u0148a\u0165ou alebo m\u00e4tou. Ak m\u00e1te radi jedlo p\u00e1livej\u0161ie, sta\u010d\u00ed zmie\u0161a\u0165 jogurt s ly\u017ei\u010dkou\u00a0om\u00e1\u010dky sriracha.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u00e1me sez\u00f3nu tekv\u00edc, tak pre\u010do si nespravi\u0165 palacinky plnen\u00e9 korenenou pastou z pe\u010den\u00fdch maslov\u00fdch tekv\u00edc? Pre bohat\u0161iu chu\u0165 prid\u00e1me trocha syra s modrou ples\u0148ou a med. Je to ve\u013emi dobr\u00fd a jednoduch\u00fd recept a ak si tekvicov\u00fa pastu sprav\u00edte pikantnej\u0161iu, tieto palacinky zahrej\u00fa \u010dloveka po\u010das chladn\u00fdch jesenn\u00fdch dn\u00ed. Recept stredne ve\u013ek\u00e1 maslov\u00e1 tekvica asi 100g syra s modrou ples\u0148ou (Niva, Roquefort, &#8230;) dve ly\u017ei\u010dky medu \u010dajov\u00e1 ly\u017ei\u010dka mlet\u00e9ho koriandru \u010dajov\u00e1 ly\u017ei\u010dka su\u0161en\u00e9ho z\u00e1zvoru pol \u010dajovej\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/palacinky-s-maslovou-tekvicou-syrom-s-modrou-plesnou-a-medom\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":421,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[21,14,22,73],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/395"}],"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=395"}],"version-history":[{"count":12,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/395\/revisions"}],"predecessor-version":[{"id":534,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/395\/revisions\/534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/421"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}