{"id":3108,"date":"2014-05-21T09:52:24","date_gmt":"2014-05-21T07:52:24","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3108"},"modified":"2014-05-21T10:07:41","modified_gmt":"2014-05-21T08:07:41","slug":"lekvarove-pirohy-s-odpalovaneho-cesta","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3108","title":{"rendered":"Lekv\u00e1rov\u00e9 pirohy z odpa\u013eovan\u00e9ho cesta"},"content":{"rendered":"

\"IMG_0580\"<\/a><\/p>\n

S cestom sa pracovalo uplne fantasticky, dalo sa valkat na akukolvek hrubku, bolo tvarne, nerozliepalo sa. A druha, rovnako dolezita vlastnost….nie je take pracne ako zemiakove. Recept som nasla v casopise Dobre jedlo.<\/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> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 ml sladke mlieko
\n25 g maslo
\n125 g hruba muka
\n1 zltkok
\nNa naplnenie :
\n250g slivkovy lekvar
\nstruhany pernik na zahustenie
\nNa posypku :
\nroztopene maslo
\npraskovy cukor
\noprazena struhanka<\/p>\n

Postup<\/h2>\n

Najprv som si pripravila napln.
\nSlivkovy lekvar uz nie je taky ako byval ked ho varili stare mamy, na dvore vo velkom kotlisku. Ked sa pozabudli, tak to bol lekvar!!!\u00a0 Si pamatam ako jednu varku,\u00a0 moja mamka musela z poharov *vyrezavat*….lyzica sa ohla \ud83d\ude00 . Hresila pri tom ako pohan \ud83d\ude00 ,to je pravda, ale ten rok sme mali isto iste, vsetky buchty a pirohy velmi dokladne naplnene :D. Ale asi sme si ho ten rok, na chlieb nenatierali \ud83d\ude00 Lekvare sa uz asi na dvore nevarievaju…teda ja aspon o tom uz veru vedomost nemam…..bystrickych sliviek ubuda a ked urodia, tak idu na kvas a do palenice na slivovicu. Tak veru.
\nTakze ta napln…..slivkovy lekvar musim zahustit,aby mi netiekol. Ja som si na ten ucel kupila v Jihlave pernik na struhanie, vynikajuca vec.
\nSruhala som, kym nebol lekvar husty tak akurat, ze drzal tvar.
\n\"pirohy<\/a><\/p>\n

Pokial nemate pernik, tak rozmrvte piskoty.
\nTolko k lekvaru \ud83d\ude00<\/p>\n

No a teraz cesto.<\/p>\n

Mlieko s maslom privedieme do varu. Ked zacne vriet,\u00a0 odlozime ho zo zdroja tepla a za staleho miesania, sypeme hrubu muku. Vratime na zdroj tepla a miesame dovtedy, kym sa uvarena muka neodlepuje od hrnca.<\/p>\n

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

Trva to kratko, vobec sa toho nebojte.
\nCesto\u00a0 nechajte trochu vychladnut a potom do neho zaslahajte zltok.
\nCesto vyklopime na val…a vyvalkame na hrubku 3 az 4 mm. Ja som aj podsypavala.
\nCesto som rozdelila na rovnake stvorce….niekto vykrajuje kolieska…to je fakt jedno. Do stredu kazdeho stvorca dame lekvar a uzatvorime piroh.
\n\"pirohy<\/a><\/p>\n

Ja mam zvyk taky, ze tie konce najprv zdvihnem do vzduchu a tam ich aj zlepim . Ten lekvar sa mi tak nejako tam usadne a neuteka katedate.
\n\"pirohy<\/a><\/p>\n

Uzatvorene pirohy\u00a0 este popritlacam\u00a0 po bokoch a hadzem do vriacej, trosku osolenej vody.<\/p>\n

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

Hotove pirohy vyplavaju na povrch. Tie moje na to potrebovali cca 3 az 4 minuty.
\nVarila som ich v davkach .
\nNechala som ich trochu vychladnut, aby cesto, akokeby trochu ztuhlo.
\nStruhanku vysypeme na suchu panvicu a opekame, kym sa neoprazi do tmavozlata<\/p>\n

Pirohy ulozime na tanier, prelejeme roztopenym maslom a posypeme podla chuti cukrom a struhankou.<\/p>\n

 <\/p>\n

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

S cestom sa pracovalo uplne fantasticky, dalo sa valkat na akukolvek hrubku, bolo tvarne, nerozliepalo sa. A druha, rovnako dolezita vlastnost….nie je take pracne ako zemiakove. Recept som nasla v casopise Dobre jedlo. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov): 2 porcie Suroviny: 250 ml sladke mlieko 25 g maslo 125 g hruba muka 1 zltkok Na […]<\/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":[29],"tags":[],"class_list":["post-3108","post","type-post","status-publish","format-standard","hentry","category-sladke-jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-O8","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3108","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=3108"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3108\/revisions"}],"predecessor-version":[{"id":3120,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3108\/revisions\/3120"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}