{"id":2067,"date":"2013-11-16T17:20:33","date_gmt":"2013-11-16T15:20:33","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2067"},"modified":"2013-11-17T10:21:09","modified_gmt":"2013-11-17T08:21:09","slug":"grecke-fasirky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2067","title":{"rendered":"Gr\u00e9cke fa\u0161\u00edrky"},"content":{"rendered":"

\"IMG_0306\"<\/a><\/p>\n

Karbonatky v smotanovej omacke som nasla vdaka internetovemu casopisu Mezze.rs<\/a>. Srbske food blogerky ma v poslednej dobe naozaj inspiruju.\u00a0 Toto je Sanja.<\/a><\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 4 velke porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500g mlete miesane maso
\n1 velka cibula
\n4 vacsie struciky cesnaku
\n1 vajce
\n3 PL sladka smotana
\nkyticka petrzlenovej vnate
\ntymianove vetvicky
\n5 salviovych listkov
\nkyticka majoranky
\n1 CL stiplava mleta paprika
\n1 CL sladka mleta paprika
\n1 KL mleta rasca
\n1 KL mlete korenie
\n1 CL sol
\nhladka muka na obalenie
\nolej na pecenie<\/p>\n

Na omacku<\/p>\n

200ml masovy vyvar
\n250 ml sladka smotana
\n1 CL hladka muka
\n2 zltky
\nstava z 1\/2 citrona<\/p>\n

\"IMG_0292\"<\/a><\/p>\n

Postup<\/h2>\n

Miesane maso kupujem pol na pol bravcove a hovadzie. Idealne by samozrejme bolo, keby bravcove bolo nahradene jahnacim. Neviem ako u Vas, ale u nas by sa to nezjedlo, tak robim takto.
\nMam velke stastie, ze cerstve bylinky v Mnichove predavaju v kazdom\u00a0 obchode, takze pouzivam tie. Vy ich mozete samozrejme nahradit susenymi. Mozete pridat aj oregano, ale mne oregano nechuti, tak som ho vynechala.<\/p>\n

Cibulu nasekame na drobno, cesnak prelisujeme. Z tymianovych a majorankovych vetviciek pouzijem len listky a tiez nasekam.<\/p>\n

Maso vymiesame s vajcom, bylinkami, koreninami, smotanou, cibulou a cesnakom.<\/p>\n

\"IMG_0293\"<\/a><\/p>\n

Miesame dovtedy, kym sa nam masa uplne nespoji do 1 kompaktnej hmoty.<\/p>\n

Vlhkymi rukami tvorime fasirky\"IMG_0295\"<\/a><\/p>\n

Fasirky velmi zlahka obalime v hladkej muke<\/p>\n

\"IMG_0297\"<\/a><\/p>\n

Na panvici rozohrejeme\u00a0 olej. Fasirky opecieme na jednej strane cca 5 minut, otocime , stisime trosku zdroj tepla a opekame 10 minut.<\/p>\n

K opecenym fasirkam vlejeme masovy vyvar<\/p>\n

\"IMG_0298\"<\/a><\/p>\n

Privedieme do varu, stisime zdroj tepla a dusime pod pokrievkou cca 30 minut.<\/p>\n

Fasirky odlozime na teple miesto, tekutinu prelejeme do rajnice a nechame varit.\u00a0 V smotane rozslahame zltky a muku.\u00a0 Vypekovu polievku\u00a0 neustale slahame a prilievame do nej smotanu. Varime kym nezacne omacka hustnut. Nakoniec do nej zaslahame\u00a0 citronovu stavu.<\/p>\n

Uvarime\u00a0 cestovinovu ryzu podla navodu na obale…btw toto neznasam ked sa mi to stane a zacne sa mi to sypat horom dolom<\/p>\n

\"IMG_0301\"<\/a><\/p>\n

Omacku som uz nedochucovala a preliala som nou fasirky. Je to velka fajnotka<\/p>\n

\"IMG_0312\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Karbonatky v smotanovej omacke som nasla vdaka internetovemu casopisu Mezze.rs. Srbske food blogerky ma v poslednej dobe naozaj inspiruju.\u00a0 Toto je Sanja. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov):\u00a0 4 velke porcie Suroviny: 500g mlete miesane maso 1 velka cibula 4 vacsie struciky cesnaku 1 vajce 3 PL sladka smotana kyticka petrzlenovej vnate tymianove vetvicky 5 salviovych […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-2067","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-xl","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2067"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2067\/revisions"}],"predecessor-version":[{"id":2077,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2067\/revisions\/2077"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}