{"id":1914,"date":"2021-01-16T11:49:53","date_gmt":"2021-01-16T10:49:53","guid":{"rendered":"https:\/\/www.spolekbos.cz\/?page_id=1914"},"modified":"2021-02-05T16:40:53","modified_gmt":"2021-02-05T15:40:53","slug":"recepty-na-hory","status":"publish","type":"page","link":"https:\/\/www.spolekbos.cz\/?page_id=1914","title":{"rendered":"Recepty nejen pro horaly"},"content":{"rendered":"\n

P\u0159ipravili jsme pro v\u00e1s sekci s\u00a0recepty. C\u00edlem nen\u00ed roz\u0161\u00ed\u0159it gurm\u00e1nsk\u00e9 z\u00e1\u017eitky, ale tro\u0161ku pomoci navr\u00e1tit se ke klidn\u011bj\u0161\u00edmu zp\u016fsobu \u017eivota. Nehonit se ka\u017ed\u00fd den na n\u00e1kupy, nehledat v\u00a0reg\u00e1lech \u201ezdrav\u00e9\u201c polotovary, ale prost\u011b si uva\u0159it z\u00a0vlastn\u00edho. M\u00edt z\u00e1soby na p\u00e1r dn\u00ed by zde na hor\u00e1ch bylo mysl\u00edm tak\u00e9 rozumn\u00e9. <\/p>\n\n\n\n

PV<\/p>\n\n\n\n

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Vep\u0159ov\u00e9 ve vlastn\u00ed \u0161\u0165\u00e1v\u011b<\/h2>\n\n\n\n

Maso, nejl\u00e9pe plec, nakr\u00e1jejte na kosti\u010dky o velikosti 2-3cm. P\u0159idejte s\u016fl a pragandu. Na 1kg masa 13g soli a 8g pragandy. Celkem tedy 21g sol\u00edc\u00ed sm\u011bsi. S pom\u011brem i celkov\u00fdm mno\u017estv\u00edm m\u016f\u017eete experimentovat, toto je v\u0161ak mnou odzkou\u0161en\u00e1 d\u00e1vka. Pokud pou\u017eijete pouze s\u016fl, maso nebude m\u00edt r\u016f\u017eovou barvu a po otev\u0159en\u00ed za\u010dne okam\u017eit\u011b zelenat! Sm\u011bs prom\u00edchejte a napl\u0148te do zava\u0159ovac\u00edch sklenic. Nechte alespo\u0148 2cm voln\u00fd prostor pod v\u00ed\u010dkem, aby p\u0159i va\u0159en\u00ed neut\u00edkala \u0161\u0165\u00e1va ven. P\u0159idejte jednu l\u017e\u00edci vody do ka\u017ed\u00e9 sklenice. Odlo\u017ete na p\u00e1r hodin, aby se sol\u00edc\u00ed sm\u011bs dostala do masa. Va\u0159te 1,5 hod. Nechte zchladnout a va\u0159te dal\u0161\u00ed 1 hodinu. Doporu\u010duji pou\u017e\u00edt elektrick\u00fd zava\u0159ovac\u00ed hrnec. M\u00e1 \u010dasova\u010d a \u0161et\u0159\u00ed energii. Ostatn\u011b se bude hodit na spousty dal\u0161\u00edch v\u011bc\u00ed.<\/p>\n<\/div><\/div>\n\n\n\n

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Zava\u0159en\u00fd v\u00fdvar<\/h2>\n\n\n\n

Pokud se chcete vyhnout „su\u0161en\u00e9mu“ v\u00fdvaru, tzn kostk\u00e1m a pod. je to snadn\u00e9. Uva\u0159te si v\u00fdvar ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a zava\u0159te jej. Pak budete m\u00edt v\u017edy po ruce kvalitn\u00ed v\u00fdvar. Tepl\u00fd v\u00fdvar p\u0159elijte do zava\u0159ovac\u00ed sklenice a va\u0159te 45 minut. Ve skle v\u00e1m kr\u00e1sn\u011b ztuhne. Pokud nespot\u0159ebujete celou l\u00e1hev, m\u016f\u017eete jej je\u0161t\u011b n\u011bkolik dn\u00ed uchovat v ledni\u010dce. Op\u011bt doporu\u010duji elektrick\u00fd zava\u0159ovac\u00ed hrnec. <\/p>\n<\/div><\/div>\n\n\n\n

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Konzervovan\u00e9 lu\u0161t\u011bniny<\/h2>\n\n\n\n

Nechce se v\u00e1m nakupovat konzervy? Jist\u011b jsou v\u00fdrazn\u011b dra\u017e\u0161\u00ed a je z nich zbyte\u010dn\u00fd odpad. Je to snadn\u00e9. Kdy\u017e budete va\u0159it t\u0159eba fazole, ud\u011blejte jich v\u00edc. Co nespot\u0159ebujete ihned, zava\u0159te. Do sklenic dejte va\u0159en\u00e9 fazole, tro\u0161ku osolte a zalijte vodou z va\u0159en\u00fdch fazol\u00ed. Zava\u0159te 45minut a je to. <\/p>\n<\/div><\/div>\n\n\n\n

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Zava\u0159ovan\u00e9 klob\u00e1sky<\/h2>\n\n\n\n

Zd\u00e1 se v\u00e1m to podivn\u00e9? V\u011b\u0159te, nen\u00ed. Ob\u010das se mi stane, \u017ee nespot\u0159ebuji v\u0161echny vyuzen\u00e9 klob\u00e1sy a ty pon\u011bkud ztvrdnou. \u0179\u00e1dn\u00fd probl\u00e9m, \u0161up s nimi do sklenice, zal\u00edt v\u00fdvarem a zava\u0159it. Po n\u011bkolika dnech zvl\u00e1\u010dn\u00ed. Takto zava\u0159en\u00e9 vydr\u017e\u00ed klidn\u011b rok. A je to luxus \ud83d\ude42<\/p>\n<\/div><\/div>\n\n\n\n

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Dom\u00e1c\u00ed \u0161unka<\/h2>\n\n\n\n

\u0160unka je super, ale bohu\u017eel bez r\u016fzn\u00fdch „vylep\u0161uj\u00edc\u00edch“ p\u0159\u00edsad se tak\u0159ka ned\u00e1 sehnat. Nen\u00e1vid\u00edm ten pocit, kdy\u017e v\u00e1m po jednom pl\u00e1tku za\u010dne drhnout jazyk na pat\u0159e. Kdy\u017e u\u017e se\u017eenete, m\u00e1lokdy pod t\u0159i stovky za kilo. P\u0159itom v\u00fdroba doma nen\u00ed nic t\u011b\u017ek\u00e9ho. Pot\u0159ebujete formu na \u0161unku, vakuova\u010dku (nebo zatahovac\u00ed pytl\u00edk na potraviny), maso, s\u016fl, pragandu a pr\u00e1\u0161kov\u00fd cukr. Maso odbla\u0148te (velice d\u016fle\u017eit\u00e9), nakr\u00e1jejte na velk\u00e9 kusy a vlo\u017ete do hn\u011bta\u010de (pokud nem\u00e1te, jde i ru\u010dn\u011b, ale je to d\u0159ina), nasypte 21g soli s pragandou (1:1) na 1kg masa. P\u0159idejte jednu k\u00e1vovou l\u017ei\u010dku pr\u00e1\u0161kov\u00e9ho cukru (ne krystal). Zapn\u011bte hn\u011bta\u010d. Nechte b\u011b\u017eet tak dlouho, dokud na povrchu maso „neoslizne“. \u0160lem funguje jako lepidlo, bez n\u011bj se \u0161unka rozpadne. Zavakuujte a dejte do formy. Nechte 2dny odle\u017eet v chladni\u010dce. Pot\u00e9 va\u0159te cca 2 hodiny p\u0159i teplot\u011b 76 stup\u0148\u016f. Ne v\u00edc. Maso pou\u017eijte jak\u00e9koliv, j\u00e1 u\u017e d\u011blal zv\u011b\u0159inu, hov\u011bz\u00ed a dokonce i mlet\u00e9 jehn\u011b\u010d\u00ed. V\u0161e je hodn\u011b dobr\u00e9.<\/p>\n<\/div><\/div>\n\n\n\n

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Nakl\u00e1dan\u00e1 vejce<\/h2>\n\n\n\n

Asi si pamatujete dobu, kdy se vaj\u00ed\u010dka nakl\u00e1dala do vodn\u00edho skla. Tak toto je n\u011bco \u00fapn\u011b jin\u00e9ho. Va\u0159en\u00e1 vejce ve sladkokysel\u00e9m n\u00e1levu. Vejce natvrdo m\u00e1te v\u017edy po ruce a rovnou ochucen\u00e1 dle va\u0161ich p\u0159edstav. Postup: uva\u0159te vejce natvrdo 10min ne v\u00edc. \u017dloutek zezelen\u00e1 a je to nehezk\u00e9. Oloupejte a dejte do sklenice. F\u00edgl pro lehk\u00e9 loup\u00e1n\u00ed je v tom, \u017ee nech\u00e1te \u010derstv\u00e1 vaj\u00ed\u010dka 14 dn\u00ed odle\u017eet. Pak se sko\u0159\u00e1pka odloupne sama. P\u0159ipravte si n\u00e1lev. V podstat\u011b se jedn\u00e1 o kombinaci octa, vody, soli a cukru. J\u00e1 pou\u017e\u00edv\u00e1m 1l vody, 300ml octa, 90g cukru a 40g soli. Do n\u00e1levu p\u0159idejte ko\u0159en\u00ed. Bobkov\u00fd list, pep\u0159, nov\u00e9 ko\u0159en\u00ed a ho\u0159\u010di\u010dn\u00e9 sem\u00ednko. M\u016f\u017eete p\u0159ibarvit kurkumou, \u010dervenou \u0159epou a pod. J\u00e1 p\u0159id\u00e1v\u00e1m je\u0161t\u011b n\u011bco p\u00e1liv\u00e9ho. Po sva\u0159en\u00ed hork\u00fdm n\u00e1levem p\u0159elijte vejce do plna a zav\u00ed\u010dkujte. Takto upraven\u00e1 vydr\u017e\u00ed v chladu klidn\u011b p\u016fl roku. Nejlep\u0161\u00ed jsou tak po t\u0159ech t\u00fddnech.<\/p>\n<\/div><\/div>\n\n\n\n

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Toustov\u00fd chleba<\/h2>\n\n\n\n

V\u017edy poruce, d\u00e1 se nakr\u00e1jet a zamrazit. Jednoduch\u00fd a dobr\u00fd. \u017d\u00e1dn\u00e9 inovace ala Penam. Tak\u017ee suroviny: 500 g hladk\u00e9 p\u0161eni\u010dn\u00e9 mouky, 275 g ml\u00e9ka, 50 g rozpu\u0161t\u011bn\u00e9ho m\u00e1sla,40 g mou\u010dkov\u00e9ho cukru, 2 vejce, 10 g soli, s\u00e1\u010dek instantn\u00edho dro\u017ed\u00ed. V\u0161e sm\u00edchejte a propracujte t\u011bsto dokud se nep\u0159estane lepit. Vyklopte do m\u00edsy zakryjte a nechte 2 hod. kynout. Pot\u00e9 n\u011bkolikr\u00e1t opatrn\u011b p\u0159elo\u017ete, aby v\u00fdsledn\u00fd tvar byl zhruba tvar tous\u0165\u00e1ku. Formu vyma\u017ete, vlo\u017ete do n\u00ed t\u011bsto a nechte znova hodinu kynout. Rozeh\u0159ejte troubu na 180\u00b0. Povrch bochn\u00edku post\u0159\u00edkejte vodou, vlo\u017ete do trouby a pe\u010dte 45-50 minut podle velikosti formy. P\u0159ed vyklopen\u00edm nechte ve form\u011b zchladnout.<\/p>\n<\/div><\/div>\n\n\n\n

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Bagety jak z La Baguetterie<\/h2>\n\n\n\n

Bagety jsou jak zn\u00e1mo velice n\u00e1ro\u010dn\u00e9 jak \u010dasov\u011b, tak umem. Dovoluji si zde publikovat m\u016fj vlastn\u00ed recept, kter\u00fd je maxim\u00e1ln\u011b zjednodu\u0161en\u00fd, ale st\u00e1le z n\u011bj vych\u00e1zej\u00ed celkem slu\u0161n\u00e9 bagety. Pe\u010du je ve v\u011bt\u0161\u00edm mno\u017estv\u00ed a pot\u00e9 zamraz\u00edm. Recept je na cca 12 baget viz obr\u00e1zek. V\u00fdroba je dvoudenn\u00ed, ale nelekejte se. Je to opravdu snadn\u00e9. Prvn\u00ed den se vytvo\u0159\u00ed kv\u00e1sek. Nutn\u00e1 f\u00e1ze, aby v\u00fdsledn\u00e1 bageta m\u011bla lehce navinulou chu\u0165. 600g hladk\u00e9 mouky, k\u00e1vov\u00e1 l\u017ei\u010dka soli, p\u016fl s\u00e1\u010dku su\u0161en\u00e9ho dro\u017ed\u00ed a cca 400ml vody. V\u0161e pe\u010dliv\u011b prohn\u00edst, a\u017e za\u010dne bublinkovat. Nechte 24 hodin odle\u017eet v chladu. Druh\u00fd den do t\u011bsta p\u0159idejte \u00fapln\u011b to sam\u00e9 a op\u011bt d\u016fkladn\u011b propracujte. Po hodin\u011b kynut\u00ed vypracujte na plech bagetky, p\u0159ikryjte a nechte je\u0161t\u011b alespo\u0148 ho\u010fku kynout. Troubu rozeh\u0159ejte nejl\u00e9pe na 270 stup\u0148\u016f (pokud trouba neum\u00ed, tak na max) a pe\u010dte 19minut. Je to sice nadlouho, ale moc pr\u00e1ce s t\u00edm nen\u00ed. Pro zpest\u0159en\u00ed ob\u010das d\u00e1v\u00e1m ve druh\u00e9 f\u00e1zi do t\u011bsta sma\u017eenou cibulku. Je to pecka. <\/p>\n<\/div><\/div>\n\n\n\n

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Napa Cabbage Kimchi<\/h2>\n\n\n\n

Skv\u011bl\u00fd a zdrav\u00fd pokrm pln\u00fd vitam\u00edn\u016f. Korejci ho jed\u00ed skoro ke ka\u017ed\u00e9mu j\u00eddlu. Ne ka\u017ed\u00e9mu sice zachutn\u00e1 jeho siln\u011b aromatick\u00e1 chu\u0165, ale komu ano, propadne j\u00ed. Dejme se do toho:   dv\u011b velk\u00e1 pekingsk\u00e9 zel\u00ed, dv\u011b hrsti hrub\u00e9 soli (nepou\u017e\u00edvejte jodizovanou), 5 \u0161\u00e1lk\u016f vody, jednu b\u00edlou \u0159edkev, 3 – 4 jarn\u00ed cibulky, pol\u00e9vkov\u00e1 l\u017e\u00edce \u0161krobu (sm\u00edchejte s 1\/2 \u0161\u00e1lkem vody na m\u00edrn\u00e9m ohni, dokud nezhoustne a nechte vychladnout), 1\/2 \u0161\u00e1lku \u010derven\u00e9 papriky (m\u016f\u017ee b\u00fdt i chilli), 3 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky, 3 l\u017e\u00edce lisovan\u00e9ho \u010desneku, kousek strouhan\u00e9ho z\u00e1zvoru, \u010dajov\u00e1 l\u017ei\u010dka sezamov\u00fdch semen. Zel\u00ed rozd\u011blte na \u010dtvrtiny. Hrst soli rozpus\u0165te ve \u010dty\u0159ech \u0161\u00e1lc\u00edch vody a ka\u017edou \u010dtvrtinu zel\u00ed po\u0159\u00e1dn\u011b namo\u010dte a nechte okapat. Okapan\u00e9 zel\u00ed prosypejte druhou hrst\u00ed soli tak, aby se dostala mezi listy. Naskl\u00e1dejte do misky a p\u0159elijte zb\u00fdvaj\u00edc\u00edm soln\u00fdm n\u00e1levem. Ot\u00e1\u010dejte. Po cca osmi hodin\u00e1ch budou konce zel\u00ed ohebn\u00e9. Pot\u00e9 velice d\u016fkladn\u011b propl\u00e1chn\u011bte vodou a smyjte ve\u0161kerou s\u016fl. Sm\u00edchejte \u0161krobovou pastu se v\u0161emi ostatn\u00edmi ingrediencemi a p\u0159idejte p\u016fl \u0161\u00e1lku vody. Ochutnejte, pasta mus\u00ed b\u00fdt dost slan\u00e1. Tak\u017ee dosolte bu\u010f sol\u00ed, nebo ryb\u00ed om\u00e1\u010dkou (j\u00e1 pou\u017e\u00edv\u00e1m korejsk\u00e9 solen\u00e9 krevety). Nakr\u00e1jejte \u0159edkev na tenk\u00e9 nudli\u010dky, cibulku na v\u00e1le\u010dky a sm\u00edchejte s pastou. Pastou vypl\u0148te prostor mezi listy zel\u00ed, tak nejl\u00e9pe nasaj\u00ed chu\u0165. Naskl\u00e1dejte nejl\u00e9pe do kameninov\u00e9ho hrnce, stla\u010dte tak, aby utekl vzduch a p\u0159elijte \u0161\u00e1lkem vody, kter\u00fdm jste vypl\u00e1chli zbytek pasty. Nechte dva dny p\u0159i pokojov\u00e9 teplot\u011b a pot\u00e9 dejte do chladna. J\u00edst se d\u00e1 hned, ale nejlep\u0161\u00ed je a\u017e po fermentaci cca po dvou t\u00fddnech.<\/p>\n<\/div><\/div>\n\n

<\/div>","protected":false},"excerpt":{"rendered":"

P\u0159ipravili jsme pro v\u00e1s sekci s\u00a0recepty. C\u00edlem nen\u00ed roz\u0161\u00ed\u0159it gurm\u00e1nsk\u00e9 z\u00e1\u017eitky, ale tro\u0161ku pomoci navr\u00e1tit se ke klidn\u011bj\u0161\u00edmu zp\u016fsobu \u017eivota. Nehonit se ka\u017ed\u00fd den na n\u00e1kupy, nehledat v\u00a0reg\u00e1lech \u201ezdrav\u00e9\u201c polotovary, ale prost\u011b si uva\u0159it z\u00a0vlastn\u00edho. M\u00edt z\u00e1soby na p\u00e1r dn\u00ed Read more…<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1914","page","type-page","status-publish","hentry"],"yoast_head":"\nRecepty nejen pro horaly - Spolek Bolebo\u0159, Oras\u00edn, Svahov\u00e1<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spolekbos.cz\/?page_id=1914\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepty nejen pro horaly - Spolek Bolebo\u0159, Oras\u00edn, Svahov\u00e1\" \/>\n<meta property=\"og:description\" content=\"P\u0159ipravili jsme pro v\u00e1s sekci s\u00a0recepty. C\u00edlem nen\u00ed roz\u0161\u00ed\u0159it gurm\u00e1nsk\u00e9 z\u00e1\u017eitky, ale tro\u0161ku pomoci navr\u00e1tit se ke klidn\u011bj\u0161\u00edmu zp\u016fsobu \u017eivota. Nehonit se ka\u017ed\u00fd den na n\u00e1kupy, nehledat v\u00a0reg\u00e1lech \u201ezdrav\u00e9\u201c polotovary, ale prost\u011b si uva\u0159it z\u00a0vlastn\u00edho. 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