{"id":459,"date":"2016-05-12T19:47:14","date_gmt":"2016-05-12T17:47:14","guid":{"rendered":"http:\/\/www.jarkapecie.sk\/?p=459"},"modified":"2021-01-10T18:02:38","modified_gmt":"2021-01-10T16:02:38","slug":"spaldovy-mrezovnik-s-rebarborou-a-jahodami","status":"publish","type":"post","link":"https:\/\/www.jarkapecie.sk\/?p=459","title":{"rendered":"\u0160paldov\u00fd mre\u017eovn\u00edk s rebarborou a jahodami."},"content":{"rendered":"<p>V\u00a0sobotu som\u00a0na trhu na zn\u00e1mej Mileti\u010dke h\u013eadala rebarboru. V\u00a0pl\u00e1ne bol \u0161paldov\u00fd mre\u017eovn\u00edk\u00a0s\u00a0rebarborou a\u00a0jahodami.<br \/>\nV z\u00e1plave \u010derstvej zeleniny, kr\u00e1sneho ovocia, mno\u017estva vo\u0148av\u00fdch svie\u017eich byliniek a\u00a0neodmyslite\u013en\u00fdch mu\u0161k\u00e1tov som\u00a0chodila od st\u00e1nku k\u00a0st\u00e1nku a nevedela si vybra\u0165 zo v\u0161etk\u00fdch t\u00fdch n\u00e1dhern\u00fdch plodov.<br \/>\nNakoniec s pln\u00fdm ko\u0161\u00edkom zeleniny, ale aj rebarbory a jah\u00f4d som i\u0161la domov a predstavovala som si kr\u00e1snu v\u00f4\u0148u m\u00f4jho ob\u013e\u00faben\u00e9ho kol\u00e1\u010dika.<\/p>\n<p><em><strong>Rebarbora je jednou z najzdrav\u0161\u00edch druhov zeleniny<\/strong><\/em>. \u00c1no je to zelenina, nie prv\u00e9 jarn\u00e9 ovocie \ud83d\ude42<\/p>\n<p>Jej chu\u0165 je kysl\u00e1, spozn\u00e1te ju pod\u013ea krvavo\u010dervenej stonky. Obsahuje kyselinu listov\u00fa, potrebn\u00fa pre na\u0161u krv a \u010dinnos\u0165 mozgu a nervov. Obsahuje nadpriemer v\u00e1pnika, potrebn\u00e9ho pre \u017eeny v menopauze. Vysok\u00fd obsah drasl\u00edka pom\u00e1ha zasa odvod\u0148ova\u0165 organizmus.<br \/>\nJe bohat\u00fdm zdrojom vl\u00e1kniny, ktor\u00e1 <em><strong>via\u017ee tuky<\/strong><\/em>, <em><strong>detoxikuje<\/strong><\/em> telo, podporuje <em><strong>\u010dinnos\u0165 \u010driev<\/strong><\/em> a potl\u00e1\u010da z\u00e1pchu.<br \/>\n<em><strong>Preto\u017ee rebarbora obsahuje ve\u013ek\u00e9 mno\u017estvo kyseliny \u0161\u0165avelovej<\/strong><\/em>, je treba ju konzumova\u0165 tepelne upraven\u00fa. Zdrav\u00fdm jedincom rebarbora poskytne vysok\u00fd obsah vitam\u00ednu A a B.<br \/>\nR\u00f4zne odrody maj\u00fa rozdielnu jemnos\u0165 chuti, \u0161trukt\u00faru v\u00fdhonkov, ale i farbu, ktor\u00e1 sa tiahne od zelenej cez \u017elt\u00fa a ru\u017eov\u00fa a\u017e po intenz\u00edvne \u010derven\u00fa.<\/p>\n<p>Pred pr\u00edpravou ju o\u0161\u00fapte (podobne ako \u0161parg\u013eu), zasypte ly\u017eicou cukru a\u00a0na miernom ohni 5-10 min\u00fat varte bez pridania vody. Do teplej rebarbory m\u00f4\u017eete prida\u0165 nakr\u00e1jan\u00e9 jahody a\u00a0nechajte zmes vychladi\u0165.<br \/>\nChu\u0165 rebarbory a\u00a0jah\u00f4d s\u00a0trochou vanilkov\u00e9ho extraktu je jedine\u010dn\u00e1. Ale, ve\u010f odsk\u00fa\u0161ajte&#8230;. sez\u00f3na rebarbory za\u010dala \ud83d\ude42<\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-462\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-3.jpg\" alt=\"Spaldovy_Mrezovnik_Rebarbora-3\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-3.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-3-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-3-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-3-960x640.jpg 960w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/>\u010co budete potrebova\u0165 na mre\u017eovn\u00edk 24cm:<\/strong><\/em><\/p>\n<ul>\n<li>300g \u0161paldovej celozrnnej m\u00faky<\/li>\n<li>200g masla<\/li>\n<li>80g cukru &#8211; my sme pou\u017eili sme cukor z\u00a0kokosov\u00e9ho kvetu, ktor\u00fd m\u00e1 ove\u013ea ni\u017e\u0161\u00ed glykemick\u00fd index<\/li>\n<li>1ks \u017e\u013atka (alebo 3 \u017e\u013atka z prepeli\u010d\u00edch vaj\u00ed\u010dok ak m\u00e1te probl\u00e9m so slepa\u010d\u00edmi)<\/li>\n<li>\u0161tipku soli<\/li>\n<li>trochu mlet\u00fdch orechov<\/li>\n<\/ul>\n<p><em><strong>Postup pr\u00edpravy cesta:<\/strong><\/em><br \/>\nZo surov\u00edn, okrem orechov, vypracujte krehk\u00e9 cesto a\u00a0nechajte ho aspo\u0148 30 min\u00fat v\u00a0chlade<\/p>\n<p><em><strong>Suroviny potrebn\u00e9 na n\u00e1pl\u0148 mre\u017eovn\u00edka:<\/strong><\/em><\/p>\n<ul>\n<li>600g rebarbory<\/li>\n<li>250g jah\u00f4d<\/li>\n<li>30g cukru<\/li>\n<li>vanilkov\u00fd extrakt<\/li>\n<\/ul>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-463\" src=\"http:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-4.jpg\" alt=\"Spaldovy_Mrezovnik_Rebarbora-4\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-4.jpg 1200w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-4-595x397.jpg 595w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-4-768x512.jpg 768w, https:\/\/www.jarkapecie.sk\/wp-content\/uploads\/2016\/05\/Spaldovy_Mrezovnik_Rebarbora-4-960x640.jpg 960w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/>Postup kone\u010dnej pr\u00edpravy mre\u017eovn\u00edka:<br \/>\n<\/strong><\/em>Rebarboru o\u0161\u00fapte a\u00a0nakr\u00e1jajte na v\u00e4\u010d\u0161ie k\u00fasky (cca 2,5cm). Vlo\u017ete ju do hrnca a\u00a0zasypte ly\u017eicou cukru. Nechajte aspo\u0148 10 min\u00fat odle\u017ea\u0165. Zmes premie\u0161ajte a\u00a0na miernom ohni zohrejte, aby pustla \u0161\u0165avu a\u00a0pridajte na hrub\u0161ie pl\u00e1tky nakr\u00e1jan\u00e9 jahody. Kr\u00e1tko e\u0161te prevarte a\u00a0nechajte vychladi\u0165. Pr\u00edpadn\u00fa \u0161\u0165avu zlejte, nesk\u00f4r ju m\u00f4\u017eete pou\u017ei\u0165.<\/p>\n<p>2\/3 cesta rozva\u013ekajte do kruhu a\u00a0vlo\u017ete ho do vymastenej okr\u00fahlej formy (24cm), tak aby boli pokryt\u00e9 aj boky. Popichajte ho vidli\u010dkou, posypte mlet\u00fdmi orechmi a\u00a0pokryte vrstvou pripravenej rebarbory s\u00a0jahodami.<br \/>\nZ\u00a01\/3 cesta\u00a0 urobte p\u00e1siky a\u00a0ulo\u017ete vo forme mrie\u017eky na n\u00e1pl\u0148. Av\u0161ak \ud83d\ude42 m\u00f4\u017eete vykroji\u0165 aj r\u00f4zne tvary a t\u00fdmi pokry\u0165 povrch mre\u017eovn\u00edka.<\/p>\n<p>Pe\u010dte pri teplote 180\u00b0C asi 30-40 min\u00fat. Kol\u00e1\u010dik\u00a0nechajte vychladn\u00fa\u0165.<\/p>\n<p>Ak v\u00e1m ostala \u0161\u0165ava z\u00a0rebarbory a\u00a0jah\u00f4d varte (redukujte) ju na miernom ohni do zhustnutia a\u00a0tak\u00fato om\u00e1\u010dku serv\u00edrujte k\u00a0mre\u017eovn\u00edku.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nV\u00a0sobotu som\u00a0na trhu na zn\u00e1mej Mileti\u010dke h\u013eadala rebarboru. V\u00a0pl\u00e1ne bol \u0161paldov\u00fd mre\u017eovn\u00edk\u00a0s\u00a0rebarborou&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jarkapecie.sk\/?p=459\" class=\"more-link\">Pre\u010d\u00edta\u0165<span class=\"screen-reader-text\"> &ldquo;\u0160paldov\u00fd mre\u017eovn\u00edk s rebarborou a jahodami.&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[139,130,1,137],"tags":[26,28,43,29],"class_list":["post-459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mrezovnik-tartaletky","category-ovocne","category-recepty","category-sladke-pecenie","tag-mnam","tag-skvely-recept","tag-tradicny-kolac","tag-zdravy-recept","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=459"}],"version-history":[{"count":2,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions"}],"predecessor-version":[{"id":465,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/459\/revisions\/465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/464"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}