{"id":4251,"date":"2015-02-15T19:52:16","date_gmt":"2015-02-15T17:52:16","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4251"},"modified":"2015-02-15T19:52:16","modified_gmt":"2015-02-15T17:52:16","slug":"zemlove-knedle-v-zapekacich-hrncekoch","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4251","title":{"rendered":"\u017demlov\u00e9 knedle v zapekac\u00edch hrn\u010dekoch."},"content":{"rendered":"

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

Hrncekove knedle su velmi popularne hlavne v Cesku. V Nemecku ich volaju chlebovy puding a maju inu technologiu. Tento nemecky postup mi pride daleko cistejsi, ale zase musim mat na ne zapekacie misky.
\nNastastie ich mam a tak som nemala ziaden problem.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 40 minut<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 g toastovy chlieb bez korky (cista vaha)
\n1 cibula
\norech masla + maslo na vymazanie formiciek
\nkytica zelenych byliniek (ja som mala tymian, pazitku a petrzlenovu vnat)
\n4 vajcia
\n200 ml sladke mlieko
\n1 cl sol
\ncerstvo mlete korenie<\/p>\n

Postup<\/h2>\n

Ja som nepouzila toastovy chlieb, ale tzv. mliecny chlieb. Je to akokeby len cista striedka bez korky. Velmi fajnove, ale pokial viem, tak na Slovensku sa to nepredava. Ten toastovy chlieb bez korky, ho smelo nahradi.
\nChlieb nakrajame na centimetrove kocky.
\nOcistenu cibulu nasekame na velmi jemne kocky.
\nNa masle cibulu orestujeme len kym nezmakne, nechceme, aby zmenila farbu.
\nMaslo s cibulou , pridame k chlebovym kockam.
\nZapekacie hrnceky…ja mam tie z Ikey, maju priemer cca 7 cm. Mala som ich 3 a jednu taku vacsiu misku , co moze nahradit 1.5 tej z ikey.
\nTak tie zapekacie hrnceky vytrieme maslom a vysypeme hrubou mukou.
\nKocky rozdelime do zapekacich misiek, tak aby boli plne tak do troch stvrtin.<\/p>\n

\"puding<\/a>
\nV mlieku rozslahame vajcia, priadame nasekane bylinky<\/p>\n

\"puding<\/a>
\nlyzicku soli, cerstvo mlete korenie a ak mate radi, tak aj muskatovy oriesok.
\nMliecnou zmesou polejeme chlebovu zmes v mistickach.<\/p>\n

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

Damie piect do vyhriatej rury na 150 stupnov na 40 minut.<\/p>\n

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

Mozete podavat priamo v misticke, alebo vyklopit a nakrajat. Je to na vasej fantazii.<\/p>\n

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

Hrncekove knedle su velmi popularne hlavne v Cesku. V Nemecku ich volaju chlebovy puding a maju inu technologiu. Tento nemecky postup mi pride daleko cistejsi, ale zase musim mat na ne zapekacie misky. Nastastie ich mam a tak som nemala ziaden problem. \u010cas pr\u00edpravy:\u00a0 40 minut Po\u010det porci\u00ed (kusov):\u00a0 3 porcie Suroviny: 250 g toastovy […]<\/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-4251","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-16z","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4251","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=4251"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4251\/revisions"}],"predecessor-version":[{"id":4258,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4251\/revisions\/4258"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}