{"id":3746,"date":"2014-12-07T17:46:05","date_gmt":"2014-12-07T15:46:05","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3746"},"modified":"2020-08-23T11:59:02","modified_gmt":"2020-08-23T09:59:02","slug":"bavorske-zemiakove-knedle-pol-na-pol","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3746","title":{"rendered":"Bavorsk\u00e9 zemiakov\u00e9 knedle pol na pol"},"content":{"rendered":"

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

Po pristahovani do Mnichova som nesmierne rada ochutnavala vsetky jedla v restauraciach a nechapala som, preco vsetci, koho som dovtedy\u00a0 pocula rozpravat o nemeckej kuchyni, tak o nej hovorili ako o nechutnej (btw…toto iste neviem pochopit , ze sa tak hovori aj o anglickej ) Mne naopak velmi chutila a chuti. Do restik uz tak casto nechodievame…, ale ked ideme vzdy si dobre pochutim.<\/p>\n

O tychto\u00a0 Kartoffelkn\u00f6del halb & halb,\u00a0 sa vyjadrovala drviva vacsina slovenskej michovskej komunity, posmesne a volali ich *pinpongace*.\u00a0 Nechapem to…..keby som si mala vybrat medzi kysnutou\u00a0 slovenskou knedlou a tymito, tak bez vahanie volim tieto a ako sa vyjadril Dobry Manzel, tak on by si tiez vybral tieto. Je pravda, ze uz medzi pospolitu slovensku komunitu nechodime a netusim, ci sa k nim\u00a0 este nejako vyjadruju, je to predsa len uz 15 rokov…boze…uz tak dlho tu zijeme.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):\u00a0 <\/strong>3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 kg zemiakov
\n1 PL sol
\n1 male vajce
\n5 PL s kopcom kuchynsky skrob (solamyl, gustin, maizena)
\n1 cl kurkuma (nemusi byt)<\/p>\n

Postup<\/h2>\n

 <\/p>\n

Pol kila zemiakov v supke uvarime\u00a0 v slanej vode, nechame vychladnut a nastruhame. Ja ked nezabudnem, tak vhodim do vody aj kurkumu, zemiaky su po uvareni pekne zlte. Ked nemam kurkumu, tak dam obcas aj kari korenie….chut zemiakov to nijako neovplyvni.
\nPol kila zemiakov ocistime a zmixujeme , alebo porajbeme, alebo postruhame za surova (ako na harulu).
\nSurovu zemiakovu kasu po castiach kladieme\u00a0 na huste sitko a vytlacame vodu. Snazime sa dostat z kase co najviac vody, aby bola co najsuchsia.\u00a0 Mozeme pouzit aj cistu textiliu\u00a0 a vytlacat cez nu. Tato cast je dost dolezita.<\/p>\n

\"knedle<\/a>
\nObidve zemiakove kase zmiesame, rozbijeme ku nej male vajicko a zasypeme kuchynskym skrobom.
\nMnozstvo skrobu je dost osemetna zalezitost, pretoze nie kazde zemiaky su rovnako mucne, nie kazde vajce je rovnako velke.
\nCesto by malo byt huste, nemalo by sa lepit a ruky po miesani by mali ostavat ciste.<\/p>\n

\"knedle<\/a>
\nPodla potreby si skrob dosypte. Ja tieto knedle nerobim kazdu nedelu,\u00a0 takze ich este nemam v takom suverennom oku.
\nKed som si nie celkom ista, tak si prvu\u00a0 knedlu\u00a0 uvarim na skusku,aby som vedela, ci som odhadla hustotu cesta, moja uplne\u00a0 najprvsia knedla\u00a0 v Mnichove, sa mi vo vode rozvarila na velkost 3 cm v priemere :D.
\nZo zemiakovej kase vytvarujte\u00a0 6\u00a0 az 7 krasne hladkych knediel.<\/p>\n

\"knedle<\/a>
\nDame varit velke mnozstvo vody a do vriacej kladieme knedle, varime na miernom ohni pod pokrievkou,\u00a0 cca 15 minut.
\nVyberieme a podavame s omackovitymi jedlami.<\/p>\n

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

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

Po pristahovani do Mnichova som nesmierne rada ochutnavala vsetky jedla v restauraciach a nechapala som, preco vsetci, koho som dovtedy\u00a0 pocula rozpravat o nemeckej kuchyni, tak o nej hovorili ako o nechutnej (btw…toto iste neviem pochopit , ze sa tak hovori aj o anglickej ) Mne naopak velmi chutila a chuti. Do restik uz tak […]<\/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":[10],"tags":[],"class_list":["post-3746","post","type-post","status-publish","format-standard","hentry","category-prilohy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Yq","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3746","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=3746"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3746\/revisions"}],"predecessor-version":[{"id":8776,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3746\/revisions\/8776"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}