{"id":3555,"date":"2014-10-19T18:37:35","date_gmt":"2014-10-19T16:37:35","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3555"},"modified":"2014-10-19T18:37:35","modified_gmt":"2014-10-19T16:37:35","slug":"jesenny-pekac-s-tekvicou-hokkaido","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3555","title":{"rendered":"Jesenn\u00fd pek\u00e1\u010d s tekvicou Hokkaido"},"content":{"rendered":"

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

Jediny druh tekvice, ktoru dokazem zjest je hokkaido. Ta mi ale zato chuti velmi.\u00a0 Dnes som skusila tento vegetariansky recept ….Dobra Svokra s Dobrou Svagrinou\u00a0 by si na 100 percent,\u00a0 velmi velmi pochutili…tak ako ja.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 60 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):\u00a0<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 mala tekvica hokkaido (cista vaha) 550 g
\n1 mala zelerova bulva cca 250 g (mozete nahradit inou oblubenou zeleninou, napr. cviklou)
\n2 stredne zemiaky
\n1 cervena cibula
\n150 ml sladka smotana
\n3 cesnakove struciky
\nkyticka zelenych byliniek (ja som mala petrzlenovu vnat, bazalku a majoranku)
\nsol, cerstvo mlete korenie
\ndala som aj suseny tymian, ale ten mi\u00a0 nechutil, ak Vam nevadi, tak si ho kludne dajte
\nsol a struhanka na vysypanie pekac<\/p>\n

\"IMG_0290\"<\/a><\/p>\n

Postup<\/h2>\n

Hokkaido nesupeme!!, len ju dokladne umyjeme. Rozkrojime ju a lyzicou vyskrabeme pavucinovy stred s jadierkami. Nevyhadzujte ho a skuste si uvarit tuto polievku<\/a>.
\nTekvicu nakrajame na hrubsie mesiaciky.
\nZelerovu bulvu a zemiaky osupeme a nakrajame na tenke platky.
\nJa som zeler nakrajala tak nieco pod centimeter a nieze boli nedopecene, to zas nie, ale nejakych 10 minut by este v pohode zniesli. Lenze tekvica by uz tych 10 minut nezniesla ani nahodou.
\nAj zemiaky by kludne tych 10 minut naviac zniesli.
\nTakze,\u00a0 nabuduce urcite budem krajat na tenko.
\nPekac vytrieme maslom a vysypeme struhankou.
\nNaskladame do neho zeleninu.
\nCibulu nakrajame na male kocky a cerstve bylinky nasekame. Touto zmeskou posypeme zeleninu. Mesiaciky trochu od seba oddtiahneme, aby cibula zapadla aj medzi nu<\/p>\n

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

.
\nVsetko posolime, bohato okorenime cerstvo mletym korenim. Ja som posypala este susenym tymianom.
\nDo smotany prelisujeme 3 velke struciky cesnaku a polejeme nou zeleninu.<\/p>\n

\"IMG_0294\"<\/a>
\nPekac som prikryla\u00a0 alobalom a vlozila do vyhriatej rury na 200 stupnov.
\nPiekla som 40 minut a potom som odkryla a dopekala cca dalsich 20 minut.
\nStrazte si pekac podla svojej rury.
\nJa som jedla ako samostatne jedlo,<\/p>\n

\"IMG_0299\"<\/a><\/p>\n

ale Dobry Manzel sa vyjadril, ze on by to jedol ako prilohu k masu \ud83d\ude00<\/p>\n","protected":false},"excerpt":{"rendered":"

Jediny druh tekvice, ktoru dokazem zjest je hokkaido. Ta mi ale zato chuti velmi.\u00a0 Dnes som skusila tento vegetariansky recept ….Dobra Svokra s Dobrou Svagrinou\u00a0 by si na 100 percent,\u00a0 velmi velmi pochutili…tak ako ja. \u010cas pr\u00edpravy: 60 min + priprava Po\u010det porci\u00ed (kusov):\u00a0 2 porcie Suroviny: 1 mala tekvica hokkaido (cista vaha) 550 g […]<\/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":[2],"tags":[],"class_list":["post-3555","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Vl","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3555","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=3555"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3555\/revisions"}],"predecessor-version":[{"id":3561,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3555\/revisions\/3561"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}