{"id":9271,"date":"2021-06-24T16:06:56","date_gmt":"2021-06-24T14:06:56","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=9271"},"modified":"2021-06-24T17:17:00","modified_gmt":"2021-06-24T15:17:00","slug":"spenatova-torta-s-jahodovym-zele","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=9271","title":{"rendered":"\u0160pen\u00e1tov\u00e1 torta s jahodov\u00fdm \u017eel\u00e9"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n

Tento typ m\u00fa\u010dnika m\u00f4\u017eete n\u00e1js\u0165 aj pod menom „machov\u00e1 torta“
Machov\u00fa tortu som robila u\u017e nieko\u013ekokr\u00e1t a zaka\u017ed\u00fdm som pou\u017eila in\u00fd recept.
Viete je nap\u00edsan\u00fd recept a „nap\u00edsan\u00fd recept“.
Ja m\u00e1m ve\u013ek\u00e9 probl\u00e9my s upe\u010den\u00edm z\u00e1kuskov, dezertov, kol\u00e1\u010dov.
Nem\u00e1m v sebe t\u00fa zru\u010dnos\u0165, originalitu, prec\u00edznos\u0165 a ch\u00fdba mi\u00a0 pri nov\u00fdch druhoch, empirick\u00e1 sk\u00fasenos\u0165.\u00a0
Neviem hotov\u00fd v\u00fdrobok dokon\u010di\u0165, pekne nazdobi\u0165 a nakr\u00e1ja\u0165.
Toto v sebe jednoducho nem\u00e1m.
Spolieham teda na to, \u017ee „fajn, nevyzer\u00e1 to \u00fah\u013eadne, nafoten\u00e9 je to mizerne, vyzer\u00e1 to celkove hrozne, ale ru\u010d\u00edm za to, \u017ee to bude chutn\u00e9, dobr\u00e9 a niekto, kto je \u0161ikovnej\u0161\u00ed, tak z toho urob\u00ed doma obrovsk\u00fa par\u00e1du.
A na to,\u00a0 aby som za to ru\u010dila, tak potrebujem naozaj dobr\u00fd recept a p\u00e1r r\u00e1d k tomu.
Pri varen\u00ed sa dok\u00e1\u017eem vyzna\u0165 aj v zmrvenom rozpise a v pohode sa v tom vyzn\u00e1m,\u00a0 aj ke\u010f s\u00fa tam fakticky zl\u00e9 gram\u00e1\u017ee a popleten\u00e9 postupy.<\/p>\n

Ale nedok\u00e1\u017eem si poradi\u0165 pri pe\u010den\u00ed.\u00a0
Neviem a prizn\u00e1m sa,\u00a0 \u017ee ani ma to tak do h\u013abky nezauj\u00edma ako funguj\u00fa chemick\u00e9 procesy v potravin\u00e1ch,\u00a0 pri r\u00f4znych technik\u00e1ch.\u00a0
Ja by som len potrebovala rozpis, kde mi povedia, urob to a to,\u00a0 za t\u00fdchto podmienok.
Na ve\u013ek\u00fdch variacich webov\u00fdch port\u00e1loch, kde u\u017e\u00edvatelia vkladaj\u00fa svoje recepty, alebo v tla\u010den\u00fdch receptov\u00fdch \u010dasopisoch a kuch\u00e1rskych knih\u00e1ch, mi absol\u00fatne ch\u00fdba tak\u00e1 nejak\u00e1 komunik\u00e1cia o probl\u00e9moch, ktor\u00e9 sa m\u00f4\u017eu vyskytn\u00fa\u0165. Tak nejako sa tam r\u00e1ta s t\u00fdm, \u017ee \u010dlovek \u010do ide piec\u0165, m\u00e1 u\u017e ak\u00fa tak\u00fa gramotnos\u0165 a upiekla u\u017e aspo\u0148 bublaninu.
Pokia\u013e je recept na blogu a blogerka uva\u017euje o tom , \u017ee recept \u010d\u00edtaj\u00fa aj \u00fapln\u00ed za\u010diato\u010dn\u00edci, tak ob\u010das op\u00ed\u0161e probl\u00e9m , ktor\u00fd m\u00f4\u017ee nasta\u0165, ale je to sk\u00f4r v\u00fdnimka.\u00a0
Ja prizn\u00e1vam, je to stra\u0161n\u00e1 pr\u00e1ca, vypisova\u0165 donekone\u010dna, \u017ee pre vy\u0161\u013eahanie bielkov\u00e9ho snehu, je nutn\u00e9 ma\u0165 dokonal\u00e9 \u010dist\u00e9 metli\u010dky, ale existuj\u00fa za\u010diato\u010dn\u00ed\u010dky, ktor\u00e9 o tom netu\u0161ia, \u017ee \u010do sa m\u00f4\u017ee sta\u0165. Zdr\u017euje ma to, nechce sa mi, ale v\u017edy to p\u00ed\u0161em.<\/p>\n

Machov\u00fa tortu, ako som spom\u00ednala, som piekla viackr\u00e1t.
R\u00f4zne pomery surov\u00edn, r\u00f4zne n\u00e1plne.
Kr\u00e9m bol pre m\u0148a celkom nepodstatn\u00fd, ale i\u0161lo mi hlavne o korpus.
Ja som h\u013eadala korpus z troch vajec a drviv\u00e1 v\u00e4\u010d\u0161ina receptov bola pr\u00e1ve z troch.
V\u00f4bec to neviem pochopi\u0165. Niekde sa m\u00e1 da\u0165 necel\u00fdch 200 g m\u00faky, niekde takmer 400. Niekde 100 ml oleja, niekde 200 ml oleja.
V \u010dom sa l\u00ed\u0161ili , bolo a v\u00a0 mno\u017estve \u0161pen\u00e1tu. Stretla som sa aj so 400 gramov\u00fdm mno\u017estvom.
A nebola to priama \u00famera, \u017ee ako sa zvy\u0161uj\u00fa mno\u017estv\u00e1 nie\u010doho ,\u00a0 tak sa zvy\u0161uje alebo zni\u017euje niektor\u00e1 z in\u00fdch polo\u017eiek receptu.
To ani n\u00e1hodou.\u00a0
Ak sa V\u00e1m bude chcie\u0165, tak schv\u00e1lne prejdite si p\u00e1r receptov,\u00a0 na tento typ m\u00fa\u010dnika.
Fakt mi to hlava neberie.
Prv\u00fa machov\u00fa, ktor\u00fa som piekla,\u00a0 bola z\u00a0 250 g\u00a0 mno\u017estva, \u010derstv\u00e9ho \u0161pen\u00e1tu. Nakoniec som nedala v\u0161etok zmixovan\u00fd pretlak, lebo sa mi toho zdalo stra\u0161ne ve\u013ea.
Postupne som toto mno\u017estvo zni\u017eovala.
\u010c\u00edm je viac \u0161pen\u00e1tu, t\u00fdm je korpus mokrej\u0161\u00ed a zle sa s n\u00edm manipuluje.\u00a0
A \u010d\u00edm je ho viac, t\u00fdm je \u0161okuj\u00faco zelen\u0161\u00ed.
Po naplnen\u00ed kr\u00e9mom, je torta s\u00fadr\u017en\u00e1, ale pri kr\u00e1jan\u00ed, u\u017e nedr\u017eia \u0161pice nakr\u00e1jan\u00fdch trojuholn\u00edkov a klesaj\u00fa.
A garantujem V\u00e1m, \u017ee posledn\u00e9 dva k\u00fasky sa na tanieriku rozpadn\u00fa.
Oni chutia skvele, nie\u017ee nie, ale skr\u00e1tka tie posledn\u00e9 dva k\u00fasky , budete jes\u0165 v kuchyni, aby nikto nevidel ten bordel…..a nesmierne si to u\u017eijete.
To V\u00e1m tie\u017e garantujem.
L\u00ed\u0161ili sa aj gram\u00e1\u017eou m\u00faky a cukru.
T\u00fdm, \u017ee \u0161pen\u00e1tu je ve\u013ea, tak na\u0161\u013eahan\u00e9 vaj\u00ed\u010dka zredn\u00fa a treba prida\u0165 viac m\u00faky.
No a v \u010dom je m\u00f4j hlavn\u00fd probl\u00e9m
Pe\u010denie.
Ka\u017ed\u00fd recept sa zjednotil na d\u013a\u017eke pe\u010denia, plus m\u00ednus 45 min\u00fat na 180 stup\u0148och
No ja som piekla hodinu a st\u00e1le bola torta nespevnen\u00e1.
Po vychladnut\u00ed, stuhla. Ale k\u00f4ra korpusu u\u017e bola tvrd\u00e1.\u00a0
Neviem, \u010di je pravidlom, \u017ee tuhnut\u00edm spevnie, alebo to bola n\u00e1hoda.
V ka\u017edom pr\u00edpade,\u00a0 mne bolo t\u00fdch 45 min\u00fat m\u00e1lo a to zaka\u017ed\u00fdm.\u00a0
M\u00e1m plynov\u00fa r\u00faru.
O \u0161pajd\u013eovej sk\u00fa\u0161ke mi je zbyto\u010dn\u00e9 p\u00edsa\u0165 v tomto pr\u00edpade. Ke\u010f som ju tam str\u010dila prv\u00fdkr\u00e1t, tak bola kr\u00e1sne such\u00e1, korpus bol vratk\u00fd a po rozrezan\u00ed sa s n\u00edm nedalo manipulova\u0165. Nemohla som ani odstr\u00e1ni\u0165 papier nape\u010denie zo spodku, preto\u017ee som ju nemohla zdvihn\u00fa\u0165. B\u00e1la som sa, \u017ee sa roztrhne.
No a toto som sa nedo\u010d\u00edtala, absol\u00fatne nikde. Ani pod jedn\u00fdm receptom .
O kr\u00e9moch sa rozpisovali do milej chuti,\u00a0 ale o korpuse, ka\u017ed\u00e1 cudne ml\u010dala.
Z t\u00fdch v\u0161etk\u00fdch receptov,\u00a0 sa mi tento p\u00e1\u010di tak najviac.
Je po\u013esk\u00fd a zd\u00e1 sa mi zatia\u013e najlep\u0161\u00ed.\u00a0
Ale never\u00edm, \u017ee je v\u0161etk\u00fdm machov\u00fdm tort\u00e1m koniec.
Ur\u010dite budem sk\u00fa\u0161a\u0165 aj \u010fal\u0161ie a \u010fal\u0161ie.
M\u00e1m nafoten\u00fa e\u0161te jednu. Je ve\u013ekono\u010dn\u00e1. M\u00e1m k nej dokonca aj dlh\u00fd dlh\u00fd predslov nap\u00edsan\u00fd. Len v\u00f4bec netu\u0161\u00edm, \u010di sa hod\u00ed vklada\u0165 teraz v lete ve\u013ekono\u010dn\u00fa tortu he he he.
Ja len d\u00fafam, \u017ee som V\u00e1s nevydesila a p\u00f4jdete do toho. Neby\u0165 toho, \u017ee sa nem\u00e1m s k\u00fdm o o tom pe\u010den\u00ed porozpr\u00e1va\u0165, tak by som ju k\u013eudne piekla aj ka\u017ed\u00fd t\u00fd\u017ede\u0148.<\/p>\n

\u00a0<\/p>\n

Suroviny:<\/h2>\n

Budeme potrebova\u0165\u00a0 tortov\u00fa formu s roztvorite\u013en\u00fdm obvodom, ve\u013ekosti 24 cm a e\u0161te som pou\u017eila,\u00a0 jednoduch\u00fa,\u00a0 tortov\u00fa formu bez dna,\u00a0 ve\u013ekosti 22 cm.\u00a0<\/p>\n

Na korpus<\/p>\n

120 g mlad\u00e9 \u0161pen\u00e1tov\u00e9 \u010derstv\u00e9 listy
3 ve\u013ek\u00e9 vajcia
200 g jemn\u00fd kry\u0161t\u00e1lov\u00fd cukor
170 g hladk\u00e1 m\u00faka
1 bal\u00ed\u010dek pr\u00e1\u0161ok do pe\u010diva Dr. Oetker
130 g olej (nie olivov\u00fd)
str\u00fahan\u00e1 zelen\u00e1 k\u00f4ra z celej limety
Tuk a str\u00fahan\u00fd kokos na vytretie tortovej formy<\/p>\n

Na biely kr\u00e9m<\/p>\n

500 ml plnotu\u010dn\u00e1 sladk\u00e1 smotana – ja som mala 32 percentn\u00fa
1 bal\u00ed\u010dek pr\u00e1\u0161kov\u00e1 \u017eelat\u00edna Dr. Oetker (foto v recepte)
1 pln\u00e1 polievkov\u00e1 ly\u017eica pr\u00e1\u0161kov\u00fd cukor<\/p>\n

Na jahodov\u00e9 \u017eel\u00e9<\/p>\n

500 g \u010derstv\u00e9 jahody
3 pln\u00e9 polievkov\u00e9 ly\u017eice pr\u00e1\u0161kov\u00fd cukor\u00a0
vy\u017em\u00fdkan\u00e1 \u0161\u0165ava z limety
2 bal\u00ed\u010dky pr\u00e1\u0161kov\u00e1 \u017ealat\u00edna do jah\u00f4d Dr. Oetker\u00a0<\/p>\n

\u00a0<\/p>\n

Postup<\/h2>\n

Urob\u00edme si \u0161pen\u00e1tov\u00fd pretlak.
\u010cerstv\u00e9 baby l\u00edstky umyjeme, odstr\u00e1nime po\u0161koden\u00e9 a ak maj\u00fa niektor\u00e9 ozaj ve\u013emi hrub\u00e9 stopky, tak ich odtrhnite.\u00a0
Odv\u00e1\u017eime si olej potrebn\u00fd na pe\u010denie.
Do mix\u00e9ra, d\u00e1me \u0161pen\u00e1tov\u00e9 l\u00edstky a za\u010dneme mixova\u0165. Z odv\u00e1\u017een\u00e9ho\u00a0 mno\u017estva oleja,\u00a0 odoberieme tri polievkov\u00e9 ly\u017eice a prid\u00e1me ku \u0161pen\u00e1tu.\u00a0
V\u00fdrazne to u\u013eah\u010d\u00ed mixovanie.\u00a0
Ak nem\u00e1te mix\u00e9r, tak sk\u00faste ponorn\u00fdm mix\u00e9rom, a doporu\u010dujem najprv tie l\u00edstky potrha\u0165 na men\u0161ie a vlo\u017ete ich do u\u017e\u0161ej n\u00e1doby.<\/p>\n

\"\"<\/a>
Zapneme r\u00faru na 180 stup\u0148ov.
Do misy rozbijeme tri ve\u013ek\u00e9 vajcia, napen\u00edme\u00a0 ich a prid\u00e1me cukor.\u00a0
Za\u010dneme \u0161\u013eaha\u0165 a rob\u00edme to dovtedy, k\u00fdm zmes nezbelie a v\u00fdrazne nenaberie na objeme.\u00a0
Prid\u00e1me olej, za\u0161\u013eah\u00e1me.
Prid\u00e1me m\u00faku a pr\u00e1\u0161ok do pe\u010diva, za\u0161\u013eah\u00e1me a hne\u010f vmie\u0161ame aj \u0161pen\u00e1tov\u00fd pretlak.
Na dno tortovej formy zacvikneme papier na pe\u010denie. Boky formy potrieme k\u00faskom masla,\u00a0 alebo prejdeme po nich naolejovanou rukou.
Vysypeme str\u00fahan\u00fdm kokosom, alebo m\u00fakou.
Do formy prelejeme cesto a d\u00e1me piec\u0165.<\/p>\n

\u00a0<\/p>\n

\"\"<\/a>
Ja som piekla dobr\u00fdch 50 min\u00fat a st\u00e1le bol stred\u00a0 z\u013eahu\u010dka nespevnen\u00fd. Vybrala som, lebo u\u017e som sa b\u00e1la, \u017ee to bude prepe\u010den\u00e9.
Korpus nech\u00e1me vo forme vychladn\u00fa\u0165.<\/p>\n

\u00a0<\/p>\n

Smotanu vy\u0161\u013eah\u00e1me do pevnej \u0161\u013eaha\u010dky.
Na \u00fapln\u00fd z\u00e1ver do nej za\u0161\u013eah\u00e1me 1 preplnen\u00fa ly\u017eicu pr\u00e1\u0161kov\u00e9ho cukru a hne\u010f prestaneme.
Cukor sa prid\u00e1va na \u00fapln\u00fd z\u00e1ver, aby \u0161\u013eaha\u010dka nespadla.
Do kastr\u00f3lika vsypeme pr\u00e1\u0161kov\u00fa \u017eelat\u00ednu. Ja som pou\u017eila t\u00fato.<\/p>\n

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

Prid\u00e1me k nej 6 pln\u00fdch polievkov\u00fdch ly\u017e\u00edc vody. Nech\u00e1me min\u00fatu post\u00e1\u0165 a zahrejeme ju, k\u00fdm sa pasta nerozpust\u00ed. D\u00e1me hne\u010f mimo zdroj tepla a nech\u00e1me tro\u0161ku prechladn\u00fa\u0165.
Do hrn\u010deka prid\u00e1vame po ly\u017eiciach u\u0161\u013eahan\u00fa \u0161\u013eaha\u010dku a zmie\u0161ame, aby sa \u0161\u013eaha\u010dka spojila so \u017eelat\u00ednou. Ja som pou\u017eila asi 3 ly\u017eice.\u00a0
Nakoniec \u017eelat\u00ednov\u00fa zmes prelo\u017e\u00edme do \u0161\u013eaha\u010dky a r\u00fdchle zapracujeme.
Nikdy nerobte naopak. V\u017edy najprv mal\u00e9 mno\u017estvo kr\u00e9mu zapracova\u0165 do \u017eelat\u00edny a a\u017e potom prelo\u017ei\u0165 k celej mase.\u00a0
Vyhnete sa t\u00fdm zhr\u010dkaveniu \u017eelat\u00edny.\u00a0
D\u00e1me misu do chladni\u010dky.
Vychladnut\u00fd korpus vyberieme.<\/p>\n

\"\"<\/a>
Nahnedast\u00fa k\u00f4ru z vrchu zre\u017eeme, aby n\u00e1m ostal \u010dist\u00fd zelen\u00fd korpus.
Tento odrezok u\u017e nebudeme potrebova\u0165 a urobte si s n\u00edm \u010do chcete.\u00a0
Korpus prere\u017eeme na dva pl\u00e1ty.
Spodn\u00fd d\u00e1me na serv\u00edrovac\u00ed podnos a druh\u00fd polo\u017e\u00edme bokom.
Aby machov\u00e1 torta reprezentovala svoj n\u00e1zov, tak by sme nemali zakr\u00fdva\u0165 to, \u017ee je zelen\u00e1\u00a0 a nemus\u00edme ju po\u0165ahova\u0165 kr\u00e9mom.
Aby sme t\u00fa zelen\u00fa farbu uk\u00e1zali, tak by bolo fajn odstr\u00e1ni\u0165 hned\u00fa k\u00f4rku aj z bokov.
Ja som na to pou\u017eila jednoduch\u00fa formu na tortu, ktor\u00e1 mala men\u0161\u00ed priemer ako korpus a vyrezala som ho.<\/p>\n

\"\"<\/a>
Formu som neodstra\u0148ovala.
Na korpus natrieme a uhlad\u00edme polovi\u010dn\u00e9 mno\u017estvo kr\u00e9mu a d\u00e1me na polhodinu do chladni\u010dky.<\/p>\n

\"\"<\/a>
Pl\u00e1t ktor\u00fd n\u00e1m ostal, tie\u017e obre\u017eeme z bokov, aby ostala len zelen\u00e1 masa.
Rozdrob\u00edme ho na v\u00e4\u010d\u0161ie odrobinky a odlo\u017e\u00edme bokom.<\/p>\n

Urob\u00edme \u017eel\u00e9.
O\u010disten\u00e9 a umyt\u00e9 jahody d\u00e1me do kastr\u00f3la.
Popu\u010dila som ich tla\u010didlom na zemiaky, ktor\u00fdm rob\u00edme zemiakov\u00fa ka\u0161u.
Ponorn\u00fdm mix\u00e9rom som ich zmixovala.
Prid\u00e1me 4 pln\u00e9 ly\u017eice pr\u00e1\u0161kov\u00e9ho cukru, limetov\u00fa \u0161\u0165avu a dva bal\u00ed\u010dky \u017eelat\u00ednov\u00e9ho stu\u017eova\u010da.
Pou\u017eila som tento.<\/p>\n

\"\"<\/a>
Jahodov\u00fd pretlak privedieme k varu a hne\u010f po prvej bublinke, vypneme.
Odlo\u017e\u00edme bokom a nech\u00e1me \u0161\u013eahan\u00edm tro\u0161ku vychladn\u00fa\u0165.
Vyberieme tortu a \u017eel\u00e9 vylejeme na \u0161\u013eaha\u010dku.
Po\u013esk\u00e1 pani p\u00edsala, \u017ee m\u00e1me tortu da\u0165 na 15 min\u00fat do mrazni\u010dky.
No ozaj som nemala na to miesto v mrazni\u010dke, ale nabud\u00face si ho asi nejako urob\u00edm.
Dala som to len do chladni\u010dky.
Po 15 min\u00fatach som natrela na \u017eel\u00e9,\u00a0 druh\u00fa \u010das\u0165 \u0161\u013eaha\u010dky.
Kr\u00e9m uhlad\u00edme a pokryjeme cel\u00fd povrch torty,\u00a0 zelen\u00fdmi omrvinkami. Minieme \u00faplne v\u0161etky.<\/p>\n

\"\"<\/a>
Tortu vr\u00e1time do chladni\u010dky\u00a0 a prestaneme si ju v\u0161\u00edma\u0165 minim\u00e1lne na 5 hod\u00edn. Najlep\u0161ie do druh\u00e9ho d\u0148a.
Pred pod\u00e1van\u00edm,\u00a0 uvo\u013en\u00edme no\u017eom boky torty po celom obvode a odstr\u00e1nime formu.<\/p>\n

\"\"<\/a>
\u013dubovo\u013ene ozdob\u00edme.<\/p>\n

\u00a0<\/p>\n

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

Tento typ m\u00fa\u010dnika m\u00f4\u017eete n\u00e1js\u0165 aj pod menom „machov\u00e1 torta“Machov\u00fa tortu som robila u\u017e nieko\u013ekokr\u00e1t a zaka\u017ed\u00fdm som pou\u017eila in\u00fd recept.Viete je nap\u00edsan\u00fd recept a „nap\u00edsan\u00fd recept“.Ja m\u00e1m ve\u013ek\u00e9 probl\u00e9my s upe\u010den\u00edm z\u00e1kuskov, dezertov, kol\u00e1\u010dov. Nem\u00e1m v sebe t\u00fa zru\u010dnos\u0165, originalitu, prec\u00edznos\u0165 a ch\u00fdba mi\u00a0 pri nov\u00fdch druhoch, empirick\u00e1 sk\u00fasenos\u0165.\u00a0Neviem hotov\u00fd v\u00fdrobok dokon\u010di\u0165, pekne nazdobi\u0165 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[7],"tags":[],"class_list":["post-9271","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2px","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9271","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=9271"}],"version-history":[{"count":10,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9271\/revisions"}],"predecessor-version":[{"id":9300,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9271\/revisions\/9300"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}