{"id":4023,"date":"2015-01-19T14:13:58","date_gmt":"2015-01-19T12:13:58","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4023"},"modified":"2015-01-19T14:22:10","modified_gmt":"2015-01-19T12:22:10","slug":"cordon-bleu-plneny-vyprazany-rezen","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4023","title":{"rendered":"Cordon bleu – plnen\u00fd vypr\u00e1\u017ean\u00fd reze\u0148"},"content":{"rendered":"

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

Cordon bleu\u00a0 bola modra stuha, ktorou sa vyznamenavali dvorania na francuzskom kralovskom dvore cca od roku 1550. Medzi ocenovanymi ,\u00a0 mohol byt aj kralovsky kuchar ak vymyslel nejaku specialnu recepturu. . Nejako sa stalo, ze toto jedlo prave prebralo nazov po tej modrej stuhe.
\nCordon bleu bol velkou hviezdou na slovenskych jedalnych listkoch v 80-tych a 90-tych rokoch a ponukali ho ako Gordon blue \ud83d\ude00 No ani ja som nebola ina, aj ja som si myslela, ze sa to tak skutocne pise,\u00a0 preco *gordon* som netusila, a *blue* som si odvodila tak, ze tam mozno patri syr s modrou plesnou. \ud83d\ude00
\nPo\u00a0 restauraciach uz tak\u00a0 nechodim, ale ked uz\u00a0 a prezeram si listok, tak sa s nim stretnem velmi velmi velmi malo a uz sa pise spravne, tak ako sa to jedlo skutocne vola …bohuzial, nikde na Slovensku, ani v Cechach som sa nestretla s tym, zeby ho robili podla klasickeho receptu…z telacich reznov.\u00a0 Robieva sa vacsinou z kuracich , alebo bravovych reznov, takze nech sa to kludne vola aj trebars Gordon blue.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Telacie rezne, na kazdy rezen
\ntvrdy platkovy syr (ja som pouzila leerdammer)
\n2 platky dobra sunka
\nhladka muka, vajce, struhanka na trojobal
\nsol
\ntuk na vyprazenie<\/p>\n

Postup<\/h2>\n

Rezne naklepeme do tenka .
\nJa ich nesolim a rovno polozime na ne rozdeleny plat tvrdeho platkoveho syra.
\nNa syr polozim platky sunky.
\nRezen prelozim a zopnem sparatkom. Ak sa mi da, tak zopnem aj boky. Teraz som mala velmi male rezniky, takze som pouzila len jedno.
\nSunka mi vacsinou vykukuje zo zavitku , ale nejako zvlast to neriesime, po vyprazeni to vyzera normalne kompaktne.<\/p>\n

\"gordon<\/a>
\nVajce preslahame a dobre posolime.
\nZavitky obalime v hladkej muke, vajicku a struhanke. Znovu namocim boky do vajca a ponorim do struhanky.
\nNevyprazam na panvici, tam by som minula vela oleja, olej vlejem do kastrolika a vyprazam po jednom zavitku.
\nPrvych 5 minut prazim na jednej strane na normalnej teplote, otocim na druhu stranu a vyprazam na\u00a0 najmensom zdroji tepla 20 minut.
\nSyr mi nevyteka a so zemiakovou prilohou, je to skvely obed. Taky starosvetsky….chcelo by sa povedat \ud83d\ude00<\/p>\n","protected":false},"excerpt":{"rendered":"

Cordon bleu\u00a0 bola modra stuha, ktorou sa vyznamenavali dvorania na francuzskom kralovskom dvore cca od roku 1550. Medzi ocenovanymi ,\u00a0 mohol byt aj kralovsky kuchar ak vymyslel nejaku specialnu recepturu. . Nejako sa stalo, ze toto jedlo prave prebralo nazov po tej modrej stuhe. Cordon bleu bol velkou hviezdou na slovenskych jedalnych listkoch v 80-tych […]<\/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":[4,24],"tags":[],"class_list":["post-4023","post","type-post","status-publish","format-standard","hentry","category-hovadzie-maso","category-telacie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-12T","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4023","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=4023"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4023\/revisions"}],"predecessor-version":[{"id":4028,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4023\/revisions\/4028"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}