{"id":3754,"date":"2020-10-31T11:17:04","date_gmt":"2020-10-31T10:17:04","guid":{"rendered":"https:\/\/www.franzjosefkaiser.com\/?p=3754"},"modified":"2020-10-31T12:53:17","modified_gmt":"2020-10-31T11:53:17","slug":"vonave-vinuti","status":"publish","type":"post","link":"https:\/\/www.franzjosefkaiser.com\/cs\/vonave-vinuti\/","title":{"rendered":"Vo\u0148av\u00e9 vinut\u00ed"},"content":{"rendered":"\n

Sladk\u00e1 v\u016fn\u011b jablek a sko\u0159ice linouc\u00ed se z trouby m\u016f\u017ee\nznamenat jedin\u00e9\u2026 bude \u0161tr\u00fadl! Tradi\u010dn\u00ed recept na jable\u010dn\u00fd z\u00e1vin je u n\u00e1s\nbezpochyby nejobl\u00edben\u011bj\u0161\u00ed (a\u010dkoliv jeho p\u0159\u00edznivci se d\u00e1le d\u011bl\u00ed na dv\u011b skupiny,\nkter\u00e9 bychom si neradi rozh\u00e1dali, polemice o rozink\u00e1ch se tedy rad\u011bji vyhneme).\nExistuje ale cel\u00e1 \u0159ada dal\u0161\u00edch v\u00fdborn\u00fdch zamotan\u00fdch mou\u010dn\u00edk\u016f, kter\u00e9 byste\nrozhodn\u011b m\u011bli vyzkou\u0161et. <\/p>\n\n\n\n

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Tvarohov\u00e9, ta\u017een\u00e9\nnebo kynut\u00e9?<\/strong><\/h2>\n\n\n\n

M\u011bli jste za to, \u017ee \u0161tr\u00fadl lze d\u011blat jen z t\u011bsta\nlistov\u00e9ho? Omyl, na v\u00fdb\u011br je jich spoustu. Nap\u0159\u00edklad nad\u00fdchan\u00fd \u0161tr\u00fadl\nz t\u011bsta tenk\u00e9ho jak pap\u00edr, kter\u00e9 n\u00e1dhern\u011b obal\u00ed sladkou n\u00e1divku, mus\u00ed b\u00fdt\nta\u017een\u00fd. N\u00e1zev nevznikl n\u00e1hodou, t\u011bsto se p\u0159i p\u0159\u00edprav\u011b opravdu ru\u010dn\u011b vytahuje do\nv\u0161ech stran, dokud nen\u00ed t\u00e9m\u011b\u0159 pr\u016fsvitn\u00e9. Pr\u00e1ce s n\u00edm vy\u017eaduje ur\u010ditou\nzru\u010dnost a praxi, ov\u0161em pokud vytrv\u00e1te, v\u00fdsledek stoj\u00ed za to. Jestli d\u00e1v\u00e1te\np\u0159ednost t\u011bst\u016fm hotov\u00fdm raz dva, s\u00e1hn\u011bte po tvarohov\u00e9m. Prom\u00edchejte ve stejn\u00e9m\npom\u011bru m\u011bkk\u00fd tvaroh, m\u00e1slo a polohrubou mouku, lehce osolte a m\u016f\u017eete sm\u011ble\nrozvalovat.<\/p>\n\n\n\n

N\u00e1vod na klasick\u00e9 kynut\u00e9 t\u011bsto by v\u00e1m v reperto\u00e1ru tak\u00e9\nnem\u011bl chyb\u011bt. Hod\u00ed se toti\u017e v\u00fdborn\u011b i ke slan\u00fdm n\u00e1pln\u00edm. Nav\u00edc je ho\nz podstaty v\u017edy hodn\u011b, kynut\u00fdm z\u00e1vinem tak pohost\u00edte nejednoho hladovce.\nDal\u0161\u00edm zpest\u0159en\u00edm m\u016f\u017ee b\u00fdt pou\u017eit\u00ed bramborov\u00e9ho t\u011bsta, kter\u00e9 skv\u011ble funguje ve\nspojen\u00ed s m\u00e1kem. Je sice pracn\u011bj\u0161\u00ed, ale kdo by tomuto dokonal\u00e9mu podzimn\u00edmu\nspojen\u00ed odolal? Tajn\u00fd tip nakonec \u2013 t\u011bsn\u011b p\u0159ed dope\u010den\u00edm pot\u0159ete bramborov\u00fd\n\u0161tr\u00fadl s\u00e1dlem. Ta v\u016fn\u011b\u2026<\/p>\n\n\n\n

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Nasladko i naslano<\/strong><\/h2>\n\n\n\n

Vd\u011b\u010dnost z\u00e1vin\u016f spo\u010d\u00edv\u00e1 p\u0159edev\u0161\u00edm v jejich variabilit\u011b\n\u2013 daj\u00ed se naplnit t\u00e9m\u011b\u0159 \u010d\u00edmkoliv. K odpoledn\u00ed k\u00e1v\u011b nebo na sn\u00eddani vedou\nur\u010dit\u011b ty sladk\u00e9. Jejich mo\u017enosti za\u010d\u00ednaj\u00ed u tvarohu, pudinkov\u00e9ho kr\u00e9mu nebo\n\u010dokol\u00e1dov\u00e9 pomaz\u00e1nky, zahrnuj\u00ed \u010derstv\u00e9, su\u0161en\u00e9, \u010di dokonce kompotovan\u00e9 ovoce\n(nap\u0159\u00edklad jablka, hru\u0161ky, \u0161vestky, t\u0159e\u0161n\u011b, jahody nebo f\u00edky) a zava\u0159eniny a\nkon\u010d\u00ed u mlet\u00fdch nebo drcen\u00fdch o\u0159ech\u016f a m\u00e1ku. Nesm\u00edme zapomenout ani na sko\u0159ici,\nvanilku nebo pern\u00edk, tedy vo\u0148av\u00e9 ingredience, bez kter\u00fdch by to prost\u011b nebylo\nono.<\/p>\n\n\n\n

Slan\u00e9 \u0161tr\u00fadly mohou bez debat zast\u00e1vat minim\u00e1ln\u011b funkci\nsva\u010diny, leckdy i men\u0161\u00ed ve\u010de\u0159e nebo t\u0159eba j\u00eddla na cesty, proto\u017ee jsou velice\nskladn\u00e9 a dob\u0159e se konzumuj\u00ed klidn\u011b i vestoje. Nejjednodu\u0161\u0161\u00edm zp\u016fsobem jejich\np\u0159\u00edpravy je vrstven\u00ed. Na rozv\u00e1len\u00e9 t\u011bsto skl\u00e1d\u00e1te podle sv\u00e9 chuti v\u0161e, co se na\nn\u011bj vejde. Jedni\u010dkou je \u201epizza z\u00e1vin\u201c s raj\u010datovou om\u00e1\u010dkou, \u0161unkou, s\u00fdrem\na provens\u00e1lsk\u00fdmi bylinkami, sedl\u00e1ck\u00fd z\u00e1vin zase mus\u00ed m\u00edt slaninu, kysan\u00e9 zel\u00ed a\nkm\u00edn. Vynikaj\u00edc\u00ed je t\u0159eba tak\u00e9 kombinace uzen\u00e9ho lososa, \u0161pen\u00e1tu a kr\u00e9mov\u00e9ho\ns\u00fdru. M\u016f\u017eete si tak\u00e9 p\u0159ipravit vlastn\u00ed sm\u011bsi z p\u00e1nve. Nej\u010dast\u011bji se za\u010d\u00edn\u00e1\ncibulkou a pokra\u010duje nap\u0159\u00edklad tu\u0148\u00e1kem, ku\u0159ec\u00edm nebo mlet\u00fdm masem, r\u016fzn\u00fdmi\ndruhy zeleniny \u010di houbami. Kreativit\u011b a vlastn\u00edm chut\u00edm se meze nekladou.<\/p>\n\n\n\n

Abyste se mohli ihned pustit do pe\u010den\u00ed, p\u0159ipravili jsme pro v\u00e1s jednoduch\u00fd recept na tvarohov\u00fd z\u00e1vin s\u00a0hru\u0161kami, kter\u00fd se na stole ur\u010dit\u011b dlouho neoh\u0159eje. Dobrou chu\u0165!<\/p>\n\n\n\n

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Tvarohov\u00fd z\u00e1vin\ns pudinkem a hru\u0161kami<\/strong><\/h3>\n\n\n\n

Na 2 z\u00e1viny<\/em><\/p>\n\n\n\n