{"id":837,"date":"2019-10-30T17:20:13","date_gmt":"2019-10-30T16:20:13","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=837"},"modified":"2022-03-14T17:02:46","modified_gmt":"2022-03-14T16:02:46","slug":"bavorska-zemiakova-pomazanka-kartoffelkase","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/bavorska-zemiakova-pomazanka-kartoffelkase\/","title":{"rendered":"Bavorsk\u00e1 zemiakov\u00e1 pomaz\u00e1nka Kartoffelk\u00e4se"},"content":{"rendered":"<p>Meno tejto pomaz\u00e1nky je zav\u00e1dzaj\u00face. <a href=\"https:\/\/en.wikipedia.org\/wiki\/Kartoffelk%C3%A4se\">Kartoffelk\u00e4se<\/a>\u00a0je po nemecky doslova zemiakov\u00fd syr. Ten v nej ale nen\u00e1jdete. Len tie <a href=\"https:\/\/www.lukulia.sk\/magazin\/tagy\/zemiaky\/\">zemiaky<\/a>. So syrom m\u00e1 najviac spolo\u010dn\u00e9 to, \u017ee tam ide smotana. \u010co nie je zas a\u017e tak ve\u013ea. Je to pomaz\u00e1nka zo zemiakov, smotany a p\u00e1r \u010fal\u0161\u00edch pr\u00edsad. Var\u00ed sa hlavne v <a href=\"https:\/\/www.lukulia.sk\/magazin\/tagy\/bavorska-kuchyna\/\">Bavorsku<\/a> a niektor\u00fdch \u010dastiach Rak\u00faska. Pod\u00e1va sa napr\u00edklad na olovrant alebo desiatu (Brotzeit) a \u010dasto bola chystan\u00e1 pre robotn\u00edkov v obdob\u00ed zberu zemiakov. A treba poveda\u0165, \u017ee varen\u00e9 zemiaky na chlebe sa jed\u00e1vali aj u n\u00e1s. Predsa len, bavorsk\u00e1 a slovensk\u00e1 kuchy\u0148a maj\u00fa ve\u013ea spolo\u010dn\u00e9ho.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-892\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou.jpg\" alt=\"Chlieb pomasten\u00fd zemiakovou pomaz\u00e1nkou Kartoffelk\u00e4se\" width=\"1200\" height=\"801\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou.jpg 1200w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou-300x200.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou-768x513.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou-1024x684.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou-225x150.jpg 225w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2019\/10\/chlieb_pomasteny_zemiakovou_pomazankou-150x100.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>Zemiaky sa najprv uvaria v \u0161upke. Niektor\u00ed tvrdia, \u017ee najlep\u0161ia je pomaz\u00e1nka, ke\u010f sa priprav\u00ed z e\u0161te tepl\u00fdch zemiakov, \u010do m\u00f4\u017ee by\u0165 pravda. Ale aj mo\u017enos\u0165 ma\u0165 zemiaky pripraven\u00e9 v chladni\u010dke nie je na zahodenie. \u010ci u\u017e ol\u00fapan\u00e9 alebo nie. A potom u\u017e len roztla\u010di\u0165, dochuti\u0165 a pod\u00e1va\u0165. Ak chcete ma\u0165 bavorsky tematick\u00e9 pohostenie, sk\u00faste tie\u017e <a href=\"https:\/\/www.lukulia.sk\/magazin\/hermelinova-natierka-obatzda\/\">hermel\u00ednov\u00fa pomaz\u00e1nku obatzda<\/a>. Aj ke\u010f obatzda sa chod\u00ed asi sk\u00f4r k <a href=\"https:\/\/www.lukulia.sk\/magazin\/praclik\/\">pracl\u00edkom<\/a> a kartoffelk\u00e4se po gazdovsky s chlebom. Zap\u00edjal sa mliekom, pivom alebo jablkov\u00fdm mu\u0161tom alebo bur\u010diakom.<\/p>\n<h3>Recept<\/h3>\n<ul>\n<li>7 stredne ve\u013ek\u00fdch zemiakov<\/li>\n<li>jedna mal\u00e1 cibu\u013ea<\/li>\n<li>125ml kyslej smotany alebo <a href=\"https:\/\/www.lukulia.sk\/magazin\/flammkuchen-tarte-flambee-vyroba-creme-fraiche\/#priprava-creme-fraiche\">cr\u00e8me fra\u00eeche<\/a><\/li>\n<li>125ml \u0161\u013eaha\u010dkovej smotany<\/li>\n<li>za hrs\u0165 pa\u017e\u00edtky<\/li>\n<li>so\u013e, \u010dierne korenie<\/li>\n<\/ul>\n<p>Zemiaky opl\u00e1chneme a uvar\u00edme v \u0161upke. Nech\u00e1me vychladn\u00fa\u0165 nato\u013eko, aby sa s nimi dalo pracova\u0165. O\u0161\u00fapeme a vo vhodnej n\u00e1dobe roztla\u010d\u00edme.<\/p>\n<p>Cibu\u013eu o\u0161\u00fapeme, nasek\u00e1me nadrobno a prid\u00e1me k zemiakom. Pa\u017e\u00edtku nasek\u00e1me a tie\u017e prid\u00e1me k zemiakom. Vlejeme sladk\u00fa a kysl\u00fa smotanu a vymie\u0161ame. Pod\u013ea potreby m\u00f4\u017eeme e\u0161te prida\u0165 sladk\u00fa smotanu, aby sa pomaz\u00e1nka dobre rozotierala. Dochut\u00edme so\u013eou a \u010diernym koren\u00edm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Meno tejto pomaz\u00e1nky je zav\u00e1dzaj\u00face. Kartoffelk\u00e4se\u00a0je po nemecky doslova zemiakov\u00fd syr. Ten v nej ale nen\u00e1jdete. Len tie zemiaky. So syrom m\u00e1 najviac spolo\u010dn\u00e9 to, \u017ee tam ide smotana. \u010co nie je zas a\u017e tak ve\u013ea. Je to pomaz\u00e1nka zo zemiakov, smotany a p\u00e1r \u010fal\u0161\u00edch pr\u00edsad. Var\u00ed sa hlavne v Bavorsku a niektor\u00fdch \u010dastiach Rak\u00faska. Pod\u00e1va sa napr\u00edklad na olovrant alebo desiatu (Brotzeit) a \u010dasto bola chystan\u00e1 pre robotn\u00edkov v obdob\u00ed zberu zemiakov. A treba\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/bavorska-zemiakova-pomazanka-kartoffelkase\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":892,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[20,146,166,68],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/837"}],"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=837"}],"version-history":[{"count":15,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/837\/revisions"}],"predecessor-version":[{"id":1349,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/837\/revisions\/1349"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/892"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}