{"id":4514,"date":"2015-03-24T14:05:08","date_gmt":"2015-03-24T12:05:08","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4514"},"modified":"2015-03-24T14:05:08","modified_gmt":"2015-03-24T12:05:08","slug":"zemlova-servitkova-knedla-bez-servitky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4514","title":{"rendered":"\u017dem\u013eov\u00e1 serv\u00edtkov\u00e1 knedla – bez serv\u00edtky"},"content":{"rendered":"

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

Servitkova knedla bol recept, ktory som nikdy neskusala, pretoze ta technologia mi nejako nerezala. A ked som videla tento sposob a naviac som potrebovala spotrebovat baby spenat, tak som okamzite vyskusala a som spokojna.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 valce, cca 4 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 g suche nakrajane pecivo
\n400 ml horuce mlieko
\n1 velka cibula
\n1 orech maslo
\n125 g cerstvy baby spenat
\n2 vajcia (vid text v postupe)
\n1 cl sol + cerstvo mlete korenie
\nkuchynska folia
\nalobal<\/p>\n

Postup<\/h2>\n

Suche pecivo rozkrajame na kusky, resp. stare pecivo rozkrajame a dame ho na plny vykon na 1 minutu do mikrovlnky a nechame vychladnut.
\nToto naozaj nie je nutne, mozeme kludne rozkrajat stare pecivo a nechame ho tak, tie knedliky budu vyborne chutit tak ci tak. Ide o to, ze taketo pecivo ma rozdielnu savost, takze mozno bude treba viac, alebo menej mlieka. Skuste to s tym mnozstvom co uvadzam v recepte a uvidite.
\n-Takze do peciva vlejeme horuce mlieko, premiesame a nechame postat 30 minut.
\n-Cibulu nakrajame na kocky a oplachnuty spenat , poriadne poprekrajujeme. Ja som pouzila cervenu cibulu a farebne to nie je celkom pekne, radsej pouzite bielu. Maslo rozohrejeme, cibulu podusime a pridame na nu spenatove kusky. Premiesame, vypneme zdroj tepla a prikryjeme na minutu pokrievkou.
\nSpenat ochutime podla seba solou a mletym korenim.
\n-Vsetko aj s vypekom prelozime k rozkom a pridame dve vajcia. Ako vidite na obrazku, tak som dala tri a myslim, ze by stacilo tie dve. Viem, ze keby som pouzila pecivo, ktore je od vcera a nie suche, tak by tie tri vajcia boli asi v poriadku.<\/p>\n

\"knedlik<\/a> \"knedlik<\/a> \"knedlik<\/a>
\nRozkovu masu celu dobre premiesame a ochutime solou a cerstvo mletym korenim. Mozete aj vyraznejsie, inak by to bolo dost mdle.
\nRozkovu masu rozdelime na dve casti.
\nOdrezeme si velky kus potravinovej folie a ulozime na nu jednu polovicu. Vytvarujeme knedlu a foliou poriadne zabalime do valca. obtocime aj 2x a poriadne zabezpecime kraje.
\nTakto pripravenu knedlu, zabalime do velkeho kusa alobalu , poriadne zatocime a tiez zabezpecime kraje.<\/p>\n

\"knedliky<\/a>
\nKnedle vlozime do velkeho mnozstva variacej vody, idealne tak, aby boli ponorene. Prikryjeme pokrievkou a varime na miernom ohni 15 minut. Po 15 minutach knedle vo vode otocime a varime este 15 minut.<\/p>\n

Vyberieme , zachladime pod tecucou vodou, aby nam nepopalil alobal ruky a opatrne odkrutime. Krajame na platky a podavame ako prilohu.<\/p>\n

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

Servitkova knedla bol recept, ktory som nikdy neskusala, pretoze ta technologia mi nejako nerezala. A ked som videla tento sposob a naviac som potrebovala spotrebovat baby spenat, tak som okamzite vyskusala a som spokojna. \u010cas pr\u00edpravy: Po\u010det porci\u00ed (kusov):\u00a0 2 valce, cca 4 porcie Suroviny: 250 g suche nakrajane pecivo 400 ml horuce mlieko 1 […]<\/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-4514","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-1aO","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4514","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=4514"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4514\/revisions"}],"predecessor-version":[{"id":4524,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4514\/revisions\/4524"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}