{"id":3221,"date":"2014-06-25T09:39:42","date_gmt":"2014-06-25T07:39:42","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3221"},"modified":"2014-06-25T09:54:56","modified_gmt":"2014-06-25T07:54:56","slug":"letne-karbonatky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3221","title":{"rendered":"Letn\u00e9 karbon\u00e1tky"},"content":{"rendered":"

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

Len nedavno som objavila uzasnu chut susenych paradajok a strkam ich uz teraz vsade. Ked som objavila tento recept, tak som az zajuchala od stastia. Absolutne ma nesklamal….fasirky su skvele skvele skvele, neviem ako inak ich popisat.\u00a0 Miesto balkanskeho syra tam bolo uvadzane bylinkove maslo…to som nemala a tak som ho nahradila tymto…a inak uz robit nebudem.<\/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> 8 kusov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

500 g mlete maso miesane
\n1 mala cervena cibula
\n1 platok toastoveho chleba
\n3 PL pasirovane paradajky (alebo 1 PL pretlak)
\n50 g susene paradajky (mozu byt aj v oleji)
\n40 g tvrdy balkansky syr (ten co sa dava do salatov, podobny fete)
\n2 PL nasekana petrzlenova vnat
\n2 PL nasekane bazalkove listky
\nolej na vyprazanie
\n\"IMG_0706\"<\/a><\/p>\n

Postup<\/h2>\n

Cibulu ocistime.
\nCibulu, susene paradajky a syr nakrajame na velmi male kocky.
\nToastovy platok zmixujeme na cerstvu struhanku. Ak nemate mixer, tak ho, vlozte do misy k masu a vylejte nan pasirovane paradajky. Nechajte ho postat, aby sa rozmocil.
\nTakze maso vymiesame so vsetkymi surovinami. Miesame poriadne aby sa vsetko spojilo dohromady.
\nFasirkovu zmes som vobec nesolila. Moje paradajky a balkansky syr boli slane a tak som neriskovala.
\nNiekde som citala o takej pomocke……urobte si z masa malu gulku a dajte ju do mikrovlnky na necelu minutu.\u00a0 Ona sa tam uvari a vy mozete ochutnat…ci ju treba, alebo netreba dosolit, alebo dokorenit.
\nEste som to neskusala, ale zda sa mi to ako dobry napad.
\nUrobime si 8 fasirok a na panvici rozohrejeme olej.
\nKarbonatky pecieme z obidvoch stran po 5 minut.<\/p>\n

\"IMG_0707\"<\/a><\/p>\n

Ten balkansky syr je skvely aj preto, ze sa nerozteka.
\nPrilohu som zvolita cestovinovu.
\nDo vypeku po opekani som este pridala velku lyzicu masla\u00a0 a vsypala oblubenu zeleninovu mrazenu zmes. Dusime pokial nie je zelenina makka. Netrva to dlho…mozno nejakych 5 minut.
\nZeleninu poprasime hladkou mukou…tak 1 lyzickou a podlejeme horucou vodou, tak aby sme mali omacku a nechame prevriet. Na zaver ju este dochutim podla seba. Ja som napriklad dala trochu sojovej omacky kikkoman.<\/p>\n

\"IMG_0708\"<\/a><\/p>\n

Uvarime spagety a zmiesame s omackou.
\nSamozrejme je to len tip, Vy urobte prilohu aku chcete.<\/p>\n","protected":false},"excerpt":{"rendered":"

Len nedavno som objavila uzasnu chut susenych paradajok a strkam ich uz teraz vsade. Ked som objavila tento recept, tak som az zajuchala od stastia. Absolutne ma nesklamal….fasirky su skvele skvele skvele, neviem ako inak ich popisat.\u00a0 Miesto balkanskeho syra tam bolo uvadzane bylinkove maslo…to som nemala a tak som ho nahradila tymto…a inak uz […]<\/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-3221","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-PX","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3221","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=3221"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3221\/revisions"}],"predecessor-version":[{"id":3227,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3221\/revisions\/3227"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}