{"id":539,"date":"2013-07-06T16:16:15","date_gmt":"2013-07-06T14:16:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=539"},"modified":"2016-08-10T15:08:20","modified_gmt":"2016-08-10T13:08:20","slug":"slovensky-oblozeny-klbasovy-kolac","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=539","title":{"rendered":"Slovensk\u00fd oblo\u017een\u00fd *klb\u00e1sov\u00fd* kol\u00e1\u010d"},"content":{"rendered":"

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

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Strasne mi idu na nervy vecne hadky o tom co je pizza a co nie je pizza.
\nPrehlasujem…ze toto pizza nie je. Moja mamicka toto piekla vzdy na kopacky ….ked sa sadili, okopavali, alebo vyberali zemiaky a pred tymi 40 rokmi ani netusila, ze existuje nieco take ako pizza.\u00a0 A vobec sme si nelamali hlavu nad tym, ze je tam fuj fuj fuj kecup.\u00a0 A volali sme to *klbasovy kolac*….po sel\u010diansky. \u00a0 Ako die\u0165a si pam\u00e4t\u00e1m, ako som sedela na prevratenom vedre, v jednej ruke som mala kus tejto dobrotky,\u00a0 v druhej ruke cerstvu redkovku, alebo uhorku. A zapijala som to vodou zo studnicky…voda bola vzdy taka studena, ze sme polovica rodiny dostali do druheho dna anginu.<\/p>\n

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 <\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 20 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

Na cesto :<\/p>\n

350g hladka muka
\n1 velka CL susene drozdie
\n1 vajce
\n120 ml sladke mlieko
\n4 lyzice repkovy olej
\n1lyzicka sol
\n1 lyzicka cukor<\/p>\n

Na oblozenie :<\/p>\n

Pikantny kecup
\nNasekana cerstva majoranka
\n1 velka cervena cibula
\n8 strucikov cesnaku
\n3 tenkostenne papriky
\n1 velka nozicka domaca udena klobasa
\nUdeny tvrdy syr, alebo ostiepok<\/p>\n

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Postup<\/h2>\n

Do preosiatej muky rukou zamiesame susene drozdie, sol a cukor.<\/p>\n

Do tepleho mlieka pridame olej a rozslahame vajce. Tuto zmes vlejeme\u00a0 postupne k muke a vypracujeme hladke cesto. Ja pouzivam normalny rucny slahac s vlnkovitymi nasadkami a na poslednych 5 minut domiesim rucne.\u00a0 Kto chce pouzit domacu pekaren, tak do nadoby da najprv tekute a potom sypke veci. Pouzije program cesto.
\nCesto prikryjeme a nechame vykysnut…ja nechavam obycajne kysnut hodinu.
\nPo vykysnuti cesto prelozime na dosku a rozvalkame.
\n\"OLYMPUS<\/a><\/p>\n

Pocas kysnutia cesta ocistime papriku, zbavime ju jadrincov a nakrajame na tenucke kolieska.<\/p>\n

Toto iste urobime aj s cibulou, cesnakom a klobasou. Snazime sa o tenke kusky, pretoze hrube sa nestihnu prepiect a zmaknut.<\/p>\n

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

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Povrch cesta potrieme hojnejsie kecupom. Opak lyzice posluzi skvele. Uz nerobievam domaci kecup, tak som si zvykla kupovat udenu barbecue omacku.
\nPo omacke posypem nasekanu majoranku.
\nNo a dokoncime oblozenie….klobasa, paprika, cibula, cesnak.<\/p>\n

\"OLYMPUS<\/a>
\nVlozime do vyhriatej rury<\/p>\n

Pecieme asi 20 minut. Plech vytiahneme a pokladieme udeny syr, pokial chcete tak ho mozete najprv nastruhat. Ja ho ale kladiem len tak po kuskoch.
\nVlozime naspat do rury a nechape syr roztopit. Netrva to dlho….podla syra….tak 2 minuty.<\/p>\n

Hotovy kolac vyberieme a nechame trochu vychladnut.<\/p>\n

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

Ja po povrchu pohadzem este kuchynske bylinky..pikantna .zerucha\u00a0 a redkovky su vynikajuca volba na doplnenie chuti celeho kolaca.<\/p>\n

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      Strasne mi idu na nervy vecne hadky o tom co je pizza a co nie je pizza. Prehlasujem…ze toto pizza nie je. Moja mamicka toto piekla vzdy na kopacky ….ked sa sadili, okopavali, alebo vyberali zemiaky a pred tymi 40 rokmi ani netusila, ze existuje nieco take ako pizza.\u00a0 A vobec sme […]<\/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":[19],"tags":[],"class_list":["post-539","post","type-post","status-publish","format-standard","hentry","category-slane-pecenie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-8H","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/539","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=539"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/539\/revisions"}],"predecessor-version":[{"id":6180,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/539\/revisions\/6180"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}