{"id":564,"date":"2016-07-07T20:59:30","date_gmt":"2016-07-07T18:59:30","guid":{"rendered":"http:\/\/www.jarkapecie.sk\/?p=564"},"modified":"2021-01-10T17:55:29","modified_gmt":"2021-01-10T15:55:29","slug":"peceny-rebarborovo-jahodovy-dzem","status":"publish","type":"post","link":"https:\/\/www.jarkapecie.sk\/?p=564","title":{"rendered":"Pe\u010den\u00fd rebarborovo – jahodov\u00fd d\u017eem"},"content":{"rendered":"

V rohu na\u0161ej z\u00e1hrady sa rozr\u00e1stla pekn\u00e1 rebarbora a jej \u00a0chutn\u00fdm stonk\u00e1m som sa ve\u013emi pote\u0161ila.
\nT\u00e1to zelenina je vhodn\u00e1 na sladko ako d\u017eem, alebo s jahodami do kol\u00e1\u010dov, ale aj na slano je ve\u013emi chutn\u00e1
\ndo \u0161al\u00e1tov.
\nU\u017e som \u00a0piekla \u00a0chutn\u00fd kol\u00e1\u010dik, uvarila som si rebarborov\u00fd komp\u00f3t s jahodami do mojich ra\u0148ajkov\u00fdch vlo\u010diek, ale\u00a0aj s bielym jogurtom mi chut\u00ed.
\nKe\u010f\u017ee je ve\u013ea jah\u00f4d rozhodla som sa pripravi\u0165 z rebarbory a jah\u00f4d d\u017eem trochu do z\u00e1soby (neverte, zjem ho sk\u00f4r ako za\u010dne jese\u0148 ).
\nVarenie d\u017eemu s dlh\u00fdm mie\u0161an\u00edm a pas\u00edrovan\u00edm nie je moje hobby, ale tento recept nadchne aj v\u00e1s, ak si\u00a0chcete pochutna\u0165\u00a0na vlastnom d\u017eeme a nem\u00e1te chu\u0165 a \u010das str\u00e1vi\u0165 v kuchyni cel\u00fd de\u0148.<\/p>\n

U\u017e sme robili spolu s Renkou vynikaj\u00faci pe\u010den\u00fd slivkov\u00fd lekv\u00e1r a tak som si verila . Jeho recept n\u00e1jdete aj v va\u0161ej novej knihe: Aby strava ne\u0161kodila, jedlo ako priate\u013e II<\/a>. Aj s mno\u017estvom \u010fal\u0161\u00edch ve\u013emi chutn\u00fdch kol\u00e1\u010dikov, receptov, ktor\u00e9 s\u00fa vhodn\u00e9 pre alergikov, celiatikov, ale aj ka\u017ed\u00e9ho, kto sa chce zdrav\u0161ie stravova\u0165.<\/p>\n

Vyrezala som v\u0161etku rebarboru v z\u00e1hrade , odstr\u00e1nila kr\u00e1sne ve\u013ek\u00e9 listy (tie nie s\u00fa vhodn\u00e9 na konzum) a dala som sa\u00a0do \u0161\u00fapania stoniek. Po o\u0161\u00fapan\u00ed som stonky nakr\u00e1jala na cca 1,5 cm k\u00fasky a nasypala som ich do hlb\u0161ieho plechu na pe\u010denie.
\nJahody na z\u00e1hrade m\u00e1me len sladk\u00e9 lesn\u00e9, tak som si k\u00fapila od tety na trhovisku a len som ich umyla a nakr\u00e1jala\u00a0na polovi\u010dky. V\u0161etko som posypala trstinov\u00fdm cukrom, pridala som jeden rozkrojen\u00fd vanilkov\u00fd lusk a \u0161up\u00a0s t\u00fdm do rozohriatej r\u00fary.
\nD\u017eem som piekla asi 35 min\u00fat pri teplote 200\u00b0C – po\u010das pe\u010denia som ho asi 3 x premie\u0161ala.
\nZmes bola dos\u0165 riedka a chv\u00ed\u013eu som v\u00e1hala \u010di e\u0161te dlh\u0161ie piec\u0165 a necha\u0165 tekutinu vypari\u0165, ale rozhodla som sa\u00a0zmes ovocia a zeleniny roztla\u010di\u0165 a hor\u00facu som naplnila do poh\u00e1rov, dobre zatvorila\u00a0a oto\u010dila som ich hore dnom\u00a0a takto nechala \u00faplne vychladi\u0165.
\n\"RebrboraJahodaDzemik-1\"
\nD\u017eem trochu stuhol, ale ne\u010dakajte tuh\u00fd d\u017eem. Mne to nevad\u00ed, lebo som ho pl\u00e1novala do ra\u0148ajkov\u00fdch ka\u0161\u00ed,\u00a0ale u\u017e som ho pou\u017eila aj na kol\u00e1\u010d a aj poh\u00e1nkov\u00fd chleb\u00edk<\/a> s maslom s t\u00fdmto vo\u0148av\u00fdm d\u017eemom je gurm\u00e1nsky z\u00e1\u017eitok.
\nNa pr\u00edpravu som pou\u017eila 1,5 kg o\u010distenej rebarbory, 1 kg jah\u00f4d , 0,7 kg trstinov\u00e9ho cukru a vanilkov\u00fd lusk.
\nVid\u00edte, \u017ee mno\u017estvo cukru je na minime a pritom d\u017eem je pr\u00edjemne sladk\u00fd a tak\u017ee netreba robi\u0165 d\u017eemy s vy\u0161\u0161\u00edm\u00a0podielom cukru.<\/p>\n","protected":false},"excerpt":{"rendered":"

\nV rohu na\u0161ej z\u00e1hrady sa rozr\u00e1stla pekn\u00e1 rebarbora a jej \u00a0chutn\u00fdm stonk\u00e1m…\n<\/div>\n
Pre\u010d\u00edta\u0165 “Pe\u010den\u00fd rebarborovo – jahodov\u00fd d\u017eem”<\/span>…<\/a><\/div>\n","protected":false},"author":2,"featured_media":576,"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":[206,130,1,137,205],"tags":[54,28,29],"class_list":["post-564","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-darceky-z-kuchyne","category-ovocne","category-recepty","category-sladke-pecenie","category-zakladne-recepty","tag-jednoduchy","tag-skvely-recept","tag-zdravy-recept","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/564","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=564"}],"version-history":[{"count":5,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/564\/revisions"}],"predecessor-version":[{"id":579,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/564\/revisions\/579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/576"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}