{"id":4484,"date":"2015-03-20T23:53:25","date_gmt":"2015-03-20T21:53:25","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4484"},"modified":"2015-03-21T00:50:02","modified_gmt":"2015-03-20T22:50:02","slug":"slane-kolace-z-pizza-cesta-spenatovy-a-vajecny-frittata","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4484","title":{"rendered":"Slan\u00e9 kol\u00e1\u010de z pizza cesta – \u0161pen\u00e1tov\u00fd a vaje\u010dn\u00fd (frittata)"},"content":{"rendered":"

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

Povodne som tam chcela dat aj pridomok *jarne *, ale tu jar uz mam asi v receptoch predimenzovanu :D. Potom som chcela dat tomu nazov *rychla dvojaka pizza*. To ma zase zabrzdil tvar, pretoze ..no nevyzera to\u00a0 celkom ako\u00a0 pizza.\u00a0 Ale rychle su,\u00a0 pouzila som na ne hotove pizza cesto, ktore dostat aj u nas na Slovensku…a do polhodiny boli kolace v rure. Dobry Manzel k nim pristupoval velmi rezervovane , ale zjedol vsetky a nedrdlal, takze v poho, ja som z kazdej ochutnala kusok a mne chutili velmi, ale najviac asi ta spenatova.<\/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>\u00a0 5 formiciek so zvysenym okrajom o priemere cca 12 cm<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 balenie chladene pizza cesto\u00a0 (vyguglilo mi len v bille, mozno maju aj inde)<\/a>
\nmaslo na vytretie formiciek
\nstruhanka na vysypanie formiciek<\/p>\n

Na spenatovy kolac 2 ks :
\n200 g mrazeny spenat
\n1 vajce
\nceresnove paradajky
\ntvrdy balkansky syr , alebo feta
\ncesnakove struciky
\nsol, cerstvo mlete korenie
\nNa frittatovy vajecny kolac 2 ks :
\n3 vajcia
\n3 PL sladka smotana
\nkolieska tenkej cukety
\nhrst mrazeneho hrasku
\n3 jarne cibulky aj s peknou vnatou
\nnasekane zelene bylinky (petrzlenova vnat, pazitka, bazalka a podobne)
\n1 PL olej, alebo roztopene maslo
\nsol, cerstvo mlete korenie…respektive koreniny podla chuti<\/p>\n

Postup<\/h2>\n

 <\/p>\n

Urobime si spenatovu napln :<\/p>\n

Dame si rozmrazit spenat…mikrovlnka to zvladne hravo dravo. Ak je prilis vodovy, tak vodu trochu vytlacte a zlejte. Na taketo prilezitosti je ten porcovany spenat ako stvoreny….odsypem kolko potrebujem a ostatok strcim naspat do mraznicky.
\nDo rozmrazeneho spenatu pridame vajce, sol a cerstvo mlete korenie. Metlickou preslahame do hladka.
\nCeresnove paradajky rozrezeme na polovice.
\nCesnak osupame a naplatkujeme
\nTvrdy balkansky syr nakrajame na kocky. Ja pouzivam balkansky, pretoze nemam rada fetu. Ak Vam feta nevadi, tak pouzite fetu cerstvu, alebo tu nakladanu v oleji….<\/p>\n

Urobime si frittatovu napln :
\nMladu cuketu nakrajame na kolieska a mrazeny hrasok prelejeme horucou vodou.
\nJa som nepouzila mrazeny hrasok, ale mala som mlade hraskove lusky…tie som pokrajala na kusky.
\nAk mate stopkaty zeler, tak ten by mohol byt…nakrajany na male kusky….tiez fajn.
\nNo a cibulku ocistime a skrajame na kolieska aj s neposkodenou,\u00a0 zelenou vnatou.
\nBylinky nasekame.
\nVajcia rozslahame so smotanou a vyrazne ochutime solou, cerstvo mletym korenim a ja som veru pridala aj zelene tabasco..len par kvapiek.
\nRozohriatu panvicu vytrieme olejom , alebo maslom a prehrejeme na nej zeleninu…bez byliniek. Porestujeme\u00a0 minutku\u00a0 – dve, ochutime a odstavime. Prikryjeme panvicu, aby bola zelenina stale tepla.
\nJa volam tuto napln frittatova, pretoze z tohto vajecneho zakladu a zeleniny a byliniek mozeme upiect frittatu..je to vajecna zmes, pecena v zapekaciej nadobe….ale bez cesta. Omeleta sa pecie na panvici a frittata v rure. No ale my pecieme pizzovy,\u00a0 frittatovy kolac, takze sa vratme k nemu.
\nFormicky dobre vymazeme maslom a vysypeme struhankou, alebo hrubou mukou. Na tomto si dajte zalezat, aby sa Vam kolace lahko vyklopili z formy.
\nCesto rozbalime a vrchom formiciek naznacime kruhy. Radielkom ich vyrezeme a kruhy cesta vlozime do formiciek. Radielkom este narezeme pasy aby sme vylozili aj boky formiciek.. To je tiez dolezite.<\/p>\n

Takze mame pripravenu spenatovu a frittatovu napln.
\nCesto mi ostalo este na dve formicky, tie som oblozila klasicky ako pizzu, potrela som ich paradajkovou omackou, dala kruzky cibule, cesnaku, papriky a nejaku klobasku.\u00a0 co som mala v chladnicke.
\n\"pizza<\/a><\/p>\n

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Do dvoch misiek,\u00a0 rozdelim teplu zeleninu a nasekane bylinky a zalejeme rozslahanymi smotanovymi vajcami. Trosku premiesame, aby sa to vsetko spojilo.
\nDo\u00a0 dalsich dvoch misiek,\u00a0 rozdelim spenat, do spenatu postrkame paradajky, reznou stranou navrch. Pomedzi paradajky pokladieme syrove kocky a platky cesnaku.
\nNaplnene kolace polozime na plech a dame piect do predhriatej rury na 180 stupnov.
\n\"pizza<\/a><\/p>\n

 <\/p>\n

Piekla som 25 minut, ale potom som pridala,\u00a0 este asi,\u00a0 7 minut.\u00a0 Strazte si to podla svojej rury.
\nPo upeceni sa Vam bude zdat, ze tie frittatove budu take kopcovite, ale ako budu chladnut, tak ta vajecna zmes klesne.
\nNechajte vychladnut tak, aby Vas formicky nepalili. Priborovym nozom kolac podoberte od bokov a spodku formy a vyberte ho.
\nNechajte vychladnut, hlavne tu spenatovu. DM bol uz netrpezlivy, takze som krajala a este nebol celkom ztuhnuty. On nebude tiect, ale keby postal este 10 minut, tak by bol na reze este krajsi.
\n\"pizza<\/a><\/p>\n

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Povodne som tam chcela dat aj pridomok *jarne *, ale tu jar uz mam asi v receptoch predimenzovanu :D. Potom som chcela dat tomu nazov *rychla dvojaka pizza*. To ma zase zabrzdil tvar, pretoze ..no nevyzera to\u00a0 celkom ako\u00a0 pizza.\u00a0 Ale rychle su,\u00a0 pouzila som na ne hotove pizza cesto, ktore dostat aj u nas […]<\/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":[2,19],"tags":[],"class_list":["post-4484","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla","category-slane-pecenie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1ak","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4484","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=4484"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4484\/revisions"}],"predecessor-version":[{"id":4492,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4484\/revisions\/4492"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}