{"id":6004,"date":"2016-05-25T06:25:53","date_gmt":"2016-05-25T04:25:53","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=6004"},"modified":"2016-05-25T06:28:01","modified_gmt":"2016-05-25T04:28:01","slug":"spekacky-pecene-na-zelenine-s-bulgurom-jednoduchy-djuvec","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=6004","title":{"rendered":"\u0160pek\u00e1\u010dky pe\u010den\u00e9 na zelenine s bulgurom – jednoduch\u00fd djuve\u010d"},"content":{"rendered":"

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

In\u0161pir\u00e1ciou mi bola t\u00e1to balk\u00e1nska blogerka<\/a> . U\u017e som od nej varila nejak\u00e9 veci a v\u017edy sme si pochutili. Nie je to typ kuch\u00e1rky, ktor\u00e1 sa riadi modernou kuchy\u0148ou. Nerozpakuje sa do jedla prida\u0165 hocikedy ke\u010dup , s\u00fa\u010dasn\u00e9 synonymum , prinajmen\u0161om , otravy na potkany. No ale na druh\u00fa stranu, som si ist\u00e1, \u017ee ten ke\u010dup si vlastnoru\u010dne uvarila, zo svojich vlastnoru\u010dne dopestovan\u00fdch paradajok. No naspa\u0165 k rcp.. neviem presne \u010do je taran, ale predpoklad\u00e1m, \u017eeby to mohla by\u0165 trho\u0148a. Ja som pou\u017eila bulgur. Jedlom sme boli nad\u0161en\u00ed, robievam r\u00f4zne druhy djuve\u010dov, ale tento je naozaj ve\u013emi jednoduch\u00fd a nesmierne sme si pochutili<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/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

1 ve\u013ek\u00e1 cibu\u013ea
\n3 r\u00f4znofarebn\u00e9 men\u0161ie papriky
\nhrs\u0165 \u010dere\u0161\u0148ov\u00fdch paradajok +\u00a0 200 ml pas\u00edrovan\u00e9 paradajky
\n3 \u0161peka\u010dky
\n1\u00a0 \u0161\u00e1lka bulgur
\n3 PL olej
\nmaslo a str\u00fahanka na vysypanie zapekacej misy
\nso\u013e, \u010derstvo mlet\u00e9 korenie, 1 \u010dl kari, 1 \u010dl r\u00edmska rasca<\/p>\n

Postup<\/h2>\n

Papriky umyjeme, o\u010dist\u00edme a nakr\u00e1jame na kocky.\u00a0 Paradajky prere\u017eeme.
\nNa rozohriatom oleji ope\u010dieme nasekan\u00fa cibu\u013eu, porestujeme papariku a prid\u00e1me aj paradajky.
\nZmes nedus\u00edme dlho, stac\u00ed menej ako 10 min\u00fat. Ochut\u00edme koreninami a prelo\u017e\u00edme do zapekacej misy, ktor\u00fa sme vytreli maslom a vysypali str\u00fahankou.
\nDo zeleniny zamie\u0161ame premyt\u00fd bulgur, vlejeme pas\u00edrovan\u00e9 paradajky a premie\u0161ame.
\nZmes by mala by\u0165 mokr\u00e1, ak treba, tak este dolejte hor\u00facu vodu. \"spekacky<\/a>
\n\u0160pek\u00e1\u010diky prepol\u00edme, o\u0161\u00fapeme a nakr\u00e1jame na hrebienok.
\nPolo\u017e\u00edme ich na zmes, prikryjeme alobalom a vlo\u017e\u00edme do predhriatej r\u00fary na 200 stup\u0148ov. Pe\u010dieme 20 min\u00fat, zlo\u017e\u00edme alobal a nech\u00e1me zapiec\u0165 nejak\u00fdch 10 min\u00fat.<\/p>\n

 <\/p>\n

\"spekacky<\/a> \"spekacky<\/a>
\nDjuve\u010d sa V\u00e1m mo\u017eno bude zda\u0165 po upe\u010den\u00ed,\u00a0 st\u00e1le ve\u013emi mokr\u00fd, ale ke\u010f trochu vychladne, tak ztuhne.
\nAk k tomu urob\u00edte zeleninov\u00fd \u0161al\u00e1t, najete sa v\u00fdnimo\u010dne dobre…to V\u00e1m s\u013eubujem.<\/p>\n","protected":false},"excerpt":{"rendered":"

In\u0161pir\u00e1ciou mi bola t\u00e1to balk\u00e1nska blogerka . U\u017e som od nej varila nejak\u00e9 veci a v\u017edy sme si pochutili. Nie je to typ kuch\u00e1rky, ktor\u00e1 sa riadi modernou kuchy\u0148ou. Nerozpakuje sa do jedla prida\u0165 hocikedy ke\u010dup , s\u00fa\u010dasn\u00e9 synonymum , prinajmen\u0161om , otravy na potkany. No ale na druh\u00fa stranu, som si ist\u00e1, \u017ee ten […]<\/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],"tags":[],"class_list":["post-6004","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1yQ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6004","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=6004"}],"version-history":[{"count":5,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6004\/revisions"}],"predecessor-version":[{"id":6013,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/6004\/revisions\/6013"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}