{"id":5435,"date":"2015-11-17T22:33:45","date_gmt":"2015-11-17T20:33:45","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=5435"},"modified":"2015-11-17T22:50:34","modified_gmt":"2015-11-17T20:50:34","slug":"falosna-sarma","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=5435","title":{"rendered":"Falo\u0161n\u00e1 sarma"},"content":{"rendered":"

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

Recepty tejto zenskej milujem<\/a>.\u00a0 Tato srbska dama nie je ziadna profesionalna fotografka a kasle na nejake zbytocne tanceky, okolo odfotenia toho co serviruje. Som presvedcena, ze to co odfoti, tak rovno kladie pred clenov svojej rodiny aby sa najedli. Ja ako blazniva … rychle rychle vsetko nafotit este kym mam dobre svetlo, vsetko naaranzujem, povyberam\u00a0 tie nakasirovane somariny, okolo taniera a fotim z nenormalnych uhlov po stojacky, po sediacky, po leziacky……Ked to nafotim, vsetko zase zhrniem do hrncov , rekvizity do suplikov a ked pride domov Dobry Manzel, vyberiem nase bezne taniere , miesto priboru dostane obcas len lyzicu, sadneme si k stolu, kazdy si vezme pred seba knihu a zujeme.
\nJej blog sa mi zdal,\u00a0 spociatku mojej blogerskej kariery,\u00a0 nezaujimavy……musela som prejst obdobim kadejakych *levandulovych scones* a *rozmarinovych cupcakesov* a *salviovej telacej panenky*, kym som sa vratila tam kam patrim…nie do nastajlovanej precistej kuchyne, v ktorej varia usmievave kucharky s nalakovanymi nechtami a vysokych lodickach,\u00a0 ale k sporaku…tam kam patrim…do pasikavej zastery a papuc. A vtedy som zacala ocenovat kucharky, ktore varia gulase, miesto modnych mascarpone kremov, ktore trt vydrzia , urobia poctivy maslovy. A tak som blog tejto pani pokorne zaradila medzi tie, ktore sledujem.\u00a0 Poohlreich by z nas asi teda radost nemal, keby videl co som podla nej dnes navarila.
\nTento rcp si ona nazvala falosna sarma. Vobec som nevedela, ako by som to mala nazvat tak, aby hned mal kazdy predstavu o co ide.
\nVal\u010deky z mlet\u00e9ho m\u00e4sa a kyslej kapusty, zape\u010den\u00e9 v paradajkovej om\u00e1\u010dke…to sa mi zdalo strasne dlhe…a tak som nechala povodny nazov. A upozornujem Vas….nie je to nic dietne, nic moderne…ale zato strasne fajne….je to take nepohlreichovske…jeho skoda.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 60 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 3 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

300 g mlete hovadzie (alebo ake chcete)
\n200 g\u00a0 kysla kapusta
\n3 PL s malym kopcekom sucha ryza + 100 ml voda
\nbobkovy list, trosku soli
\n1 vajce
\n1 mala mrkva
\n1 mala cibula + 3 cesnakove struciky
\nzvazok nasekanej petrzlenovej vnatky
\n1 CL mlety koriander
\n1\/2 CL sol + cerstvo drvene korenie
\n250 ml sladka smotana + 100 ml voda
\n2 PL paradajkovy pretla
\nsol, cerstvo mlete korenie, stiplava paprika<\/p>\n

Postup<\/h2>\n

Ak vyberiete kyslu kapustu zo suda, tak ju premyjeme, najemno nakrajame a povarime v osolenej vode, aby bola takmer makka. Nechame ju na site odtiect a este ju vyzmykame.
\nNa lyzicke tuku poprazime ryzu, zalejeme 100 ml studenou vodu, vlozime bobkovy list, zlahka posolime a varime kym voda uplne nevsiakne do ryze a nie je skoro hotova.
\nVsetko co treba ocistit a osupat,\u00a0 ocistime a osupame.
\nK mletemu masu pridame kyslu kapustu, na jemno nakrajanu cibulu a nasekane cesnakove struciky.
\nDalej dame vajce, nasekanu petrzlenovu vnat, jemne nastruhanu mrkvu,\u00a0 uvarenu ryzu, osolime, okorenime a pridame koriandrovy prasok.
\nVsetko dobre premiesame .
\nHlboku zapekaciu nadobu vytrieme maslom, vysypeme struhankou.
\nNaolejovanymi rukami tvorime z masovej hmoty valceky…mne ich vyslo 8 kusov.
\nValceky vlozime do\u00a0 pekaca.
\nSmotanu zmiesame s vodou a poriadne vmiesame paradajkovy pretlak. Osolime, okorenim a nalejeme na valceky do pekaca.<\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

Dame piect do vyhriatej rury na 180 stupnov priblizne hodinu.
\nKlasicka balkanska sarma sa konzumuje s chlebom a kyslou smotanou. Ja som urobila redsiu zemiakovu kasu….DM si vynikajuce pochutil.<\/p>\n

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

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

Recepty tejto zenskej milujem.\u00a0 Tato srbska dama nie je ziadna profesionalna fotografka a kasle na nejake zbytocne tanceky, okolo odfotenia toho co serviruje. Som presvedcena, ze to co odfoti, tak rovno kladie pred clenov svojej rodiny aby sa najedli. Ja ako blazniva … rychle rychle vsetko nafotit este kym mam dobre svetlo, vsetko naaranzujem, povyberam\u00a0 […]<\/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":[6],"tags":[],"class_list":["post-5435","post","type-post","status-publish","format-standard","hentry","category-mlete-maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1pF","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5435","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=5435"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5435\/revisions"}],"predecessor-version":[{"id":5441,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/5435\/revisions\/5441"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}