{"id":58801,"date":"2014-03-19T14:23:08","date_gmt":"2014-03-19T12:23:08","guid":{"rendered":"http:\/\/slovaklinesmagazin.sk\/cms\/?p=58801"},"modified":"2014-03-19T14:26:46","modified_gmt":"2014-03-19T12:26:46","slug":"finska-velka-noc-s-fiskars","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2014\/03\/finska-velka-noc-s-fiskars\/","title":{"rendered":"F\u00ednska Ve\u013ek\u00e1 noc s Fiskars"},"content":{"rendered":"

Ve\u013ekono\u010dn\u00e9 sviatky s\u00fa spojen\u00e9 s\u00a0celou radou trad\u00edci\u00ed a\u00a0typick\u00fdmi jedlami. U\u00a0n\u00e1s si Ve\u013ek\u00fa noc nevieme predstavi\u0165 bez \u0161unky, vaj\u00ed\u010dok, mazanca \u010di ve\u013ekono\u010dn\u00e9ho bar\u00e1nka. Zjednodu\u0161te si ve\u013ekono\u010dn\u00e9 pe\u010denie \u010di varenie s\u00a0v\u00fdrobkami Fiskars a\u00a0nechajte sa in\u0161pirova\u0165 tradi\u010dn\u00fdmi f\u00ednskymi ve\u013ekono\u010dn\u00fdmi receptami.<\/p>\n

F\u00ednska zna\u010dka Fiskars je na trhu u\u017e neuverite\u013en\u00fdch 365 rokov a\u00a0roky inov\u00e1ci\u00ed prin\u00e1\u0161aj\u00fa nad\u010dasov\u00fd dizajn a\u00a0dokonal\u00fa funk\u010dnos\u0165 do kuchynsk\u00fdch potrieb, ktor\u00e9 sa st\u00e1vaj\u00fa vynikaj\u00facim pomocn\u00edkom v\u00a0ka\u017edej dom\u00e1cnosti.<\/p>\n

Rad v\u00fdrobkov Fiskars FunctionalForm zah\u0155\u0148a mnoho inovat\u00edvnych produktov navrhnut\u00fdch tak, aby sp\u013a\u0148ali rozmanit\u00e9 potreby modernej kuchyne. Na ich v\u00fdrobu sa pou\u017e\u00edvaj\u00fa vysoko funk\u010dn\u00e9 materi\u00e1ly ako napr\u00edklad nek\u013azav\u00fd povrch Softgrip\u2122, nerezov\u00e1 oce\u013e, silik\u00f3n odoln\u00fd proti vysok\u00fdm teplot\u00e1m \u010di nylon vystu\u017een\u00fd sklenen\u00fdmi vl\u00e1knami.<\/p>\n

Pri ve\u013ekono\u010dnom pe\u010den\u00ed sa \u017eiadna gazdinka nezaob\u00edde bez nepri\u013enav\u00e9ho val\u010deka na cesto, ktor\u00fd svoj\u00edm ergonomick\u00fdm tvarom predch\u00e1dza \u00fanave r\u00fak. Ve\u013emi n\u00e1pomocn\u00e1 bude aj metli\u010dka, ktor\u00e1 nepo\u0161kriabe \u017eiadny hrniec, alebo teplovzdorn\u00e1 stierka na cesto \u010di praktick\u00e9 skladacie str\u00fahadlo. Na potretie mazanca sa hod\u00ed nastavite\u013en\u00e1 ma\u0161\u013eova\u010dka so silik\u00f3nov\u00fdmi vl\u00e1knami a\u00a0na mie\u0161anie a\u00a0serv\u00edrovanie jed\u00e1l s\u00fa ide\u00e1lne teplovzdorn\u00e9 ly\u017eice. Pre ne\u010dakan\u00e9 n\u00e1v\u0161tevy je potrebn\u00e9 ma\u0165 po ruke v\u00fdvrtku od Jakoba Heideberga, aby bolo \u010d\u00edm uv\u00edta\u0165 host\u00ed alebo odmeni\u0165 seba poh\u00e1rom dobr\u00e9ho v\u00edna.<\/p>\n

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Val\u010dek na cesto s\u00a0nepri\u013enav\u00fdm povrchom (17,90 Eur)<\/strong><\/p>\n

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U\u017e \u017eiadne lepenie cesta na val\u010dek \u2013 oce\u013eov\u00fd val\u010dek Fiskars je pokryt\u00fd nepri\u013enav\u00fdm povrchom, ktor\u00fd zabra\u0148uje nalepenie cesta na jeho povrch. Ergonomicky tvarovan\u00e9 dr\u017eadl\u00e1 zaru\u010duj\u00fa pohodlie pri pr\u00e1ci. Val\u010dek bol ocenen\u00fd Red Dot design award 2010 a\u00a0navrhol ho uzn\u00e1van\u00fd dizajn\u00e9r Jakob Heiberg. Parametre: 31 cm, 394 g.<\/p>\n

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Metli\u010dka (7,10 Eur)<\/strong><\/p>\n

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Metli\u010dka s\u00a0dr\u00f4tmi z nerezovej ocele potiahnut\u00fdmi silik\u00f3nom sa okam\u017eite stane va\u0161ou najlep\u0161ou kamar\u00e1tkou pri pr\u00edprave plnky alebo om\u00e1\u010dky. Nepo\u0161kod\u00ed ani riad s\u00a0nepri\u013enav\u00fdm povrchom a\u00a0bez probl\u00e9mov sa s\u00a0\u0148ou dostanete i\u00a0do okrajov panv\u00edc a\u00a0hrncov. Op\u00e4\u0165 z\u00a0dielne Jakoba Heiberga. Parametre: 29,7 cm, 90 g.<\/p>\n

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Stierka na cesto (4,50 Eur)<\/strong><\/p>\n

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Stierka na cesto m\u00e1 asymetrick\u00fa pracovn\u00fa \u010das\u0165 zo silik\u00f3nu vo v\u00fdraznej oran\u017eovej farbe, ktor\u00e1 je pre Fiskars typick\u00e1. Stierka vydr\u017e\u00ed teploty do 180\u00b0C. Asymetrick\u00fd tvar umo\u017e\u0148uje \u013eahk\u00fd pr\u00edstup do r\u00f4znych miest, ani kvapka cesta nevyjde nazmar! Design stierky navrhol Tobias Wandrup. Parametre: 26,5 cm, 50 g.<\/p>\n

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Ma\u0161\u013eova\u010dka so silik\u00f3nov\u00fdmi vl\u00e1knami (7,10 Eur)<\/strong><\/p>\n

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Silik\u00f3nov\u00e1 ma\u0161\u013eova\u010dka m\u00e1 nastavite\u013en\u00fa pracovn\u00fa \u010das\u0165 na tri polohy.\u00a0Vl\u00e1kna maj\u00fa \u0161peci\u00e1lny tvar na zachytenie v\u00e4\u010d\u0161ieho mno\u017estva oleja.\u00a0Pohodln\u00e9 dr\u017eadlo zaru\u010duje maxim\u00e1lny komfort pri pr\u00e1ci. Design: Jakob Heiberg. Parametre: 18,5 cm, 48 g.
\nJemn\u00e9 skladacie str\u00fahadlo (11,90 Eur)<\/strong><\/p>\n

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Str\u00fahadlo m\u00e1 tri polohy: plno otvoren\u00e9 na str\u00fahanie priamo na jedlo; \u010diasto\u010dne otvoren\u00e9, kde dr\u017eadlo tvor\u00ed opierku na str\u00fahanie na tanier; a\u00a0zlo\u017een\u00e9 str\u00fahadlo na jednoduch\u00e9 uskladnenie. Ve\u013emi ostr\u00e9 britvy s\u00fa ur\u010den\u00e9 na jednoduch\u00e9 str\u00fahanie z\u00e1zvoru, cesnaku, parmez\u00e1nu, \u010dokol\u00e1dy alebo citr\u00f3novej k\u00f4ry. Str\u00fahadlo z\u00edskalo cenu IF Product design award 2010 a je dielom dizajn\u00e9ra\u00a0 Jakoba Heiberga. Parametre: 26,8 cm, 100 g.<\/p>\n

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Kuch\u00e1rska \u0161picat\u00e1 ly\u017eica FunctionalForm (7,10 Eur)<\/strong><\/p>\n

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Ly\u017eica je vyroben\u00e1 z nylonu vystu\u017een\u00e9ho sklen\u00fdmi vl\u00e1knami a s okrajmi z tepelne odoln\u00e9ho silik\u00f3nu. Ploch\u00e1 hrana \u0161pi\u010dky umo\u017e\u0148uje lep\u0161iu manipul\u00e1ciu a pohodlie pri varen\u00ed alebo pod\u00e1vanie jedla. Dizajn\u00e9rom ly\u017eice je Jakob Heiberg. Parametre: 29,2 cm, 92 g.<\/p>\n

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Lopatka (7,10 Eur)<\/strong><\/p>\n

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Lopatka je vyroben\u00e1 z nylonu vystu\u017een\u00e9ho sklen\u00fdmi vl\u00e1knami a m\u00e1 okraje z tepelne odoln\u00e9ho silik\u00f3nu pre lep\u0161iu manipul\u00e1ciu a pohodlie pri varen\u00ed a pod\u00e1van\u00ed jedla. Design Jakob Heiberg. Parametre: 28,2 cm, 80 g.<\/p>\n

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V\u00fdvrtka (12,80 Eur)<\/strong><\/p>\n

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Po n\u00e1ro\u010dnom dni plnom pe\u010denia si zasl\u00fa\u017eite pokojn\u00fd ve\u010der\u00a0s\u00a0dobrou knihou a poh\u00e1rom kvalitn\u00e9ho v\u00edna. S\u00a0pomocou v\u00fdvrtky\u00a0Fiskars f\u013ea\u0161u odkorkujete \u013eahko a\u00a0r\u00fdchlo. Design Jacoba Heiberga.\u00a0Parametre: 13,5 cm, 86 g.<\/p>\n

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F\u00cdNSKE RECEPTY<\/strong><\/p>\n

F\u00ednska Ve\u013ek\u00e1 noc \u2013 vysk\u00fa\u0161ajte tradi\u010dn\u00fa ka\u0161u m\u00e4mmi!<\/em><\/strong><\/p>\n

Pr\u00edprava tohoto seversk\u00e9ho pokrmu je \u010dasovo n\u00e1ro\u010dnej\u0161ia, ale nezamenite\u013en\u00e1 chu\u0165 tejto ka\u0161e v\u00e1m n\u00e1mahu vynahrad\u00ed. M\u00e4mmi je naviac ide\u00e1lnym jedlom po\u010das jarnej di\u00e9ty \u2013 100 gramov tejto f\u00ednskej poch\u00fa\u0165ky obsahuje len 115 kal\u00f3ri\u00ed a ve\u013ea vl\u00e1kniny, \u017eeleza a bielkov\u00edn!<\/p>\n

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\u010co budete potrebova\u0165 na 4 litre m\u00e4mmi (cca 8 porci\u00ed):
\n2,5 \u2013 3 litre vody,\u00a0500 g \u017eitn\u00e9ho sladu,\u00a0750 g \u017eitnej m\u00faky,\u00a0100 ml melasov\u00e9ho sirupu,\u00a0\u00bd k\u00e1vov\u00e9 ly\u017ei\u010dky soli,\u00a01 k\u00e1vov\u00e1 ly\u017ei\u010dka pomaran\u010dovej k\u00f4ry<\/p>\n

M\u00e4mmi sa pripravuje v troch krokoch: varenie, pe\u010denie a chladenie.<\/p>\n

Pr\u00edprava:<\/strong><\/p>\n

Pripravte si hrniec s objemom aspo\u0148 5 litrov (na konci pr\u00edpravy budete ka\u0161u vari\u0165, je teda potrebn\u00fd ve\u013ek\u00fd hrniec). Zmie\u0161ajte 100 gramov \u017eitn\u00e9ho sladu a 150 gramov \u017eitnej m\u00faky. T\u00fato zmes vlo\u017ete do 500 ml vody s teplotou 60 \u2013 70\u00b0C, nie v\u0161ak do vriacej vody! Mie\u0161ajte, dok\u00fdm nevznikne hladk\u00e1 zmes. Posypte na vrch trochou \u017eitnej m\u00faky, potom zakryte hrniec viekom alebo \u010distou pevnou l\u00e1tkou. Na teplom mieste nechajte 2 hodiny odst\u00e1\u0165.<\/p>\n

Opakujte proces v\u00a0novom hrnci (teraz posta\u010d\u00ed men\u0161\u00ed), potom pridajte nov\u00fa zmes k\u00a0u\u017e hotovej ka\u0161i a op\u00e4\u0165 nechajte na teplom mieste 2 hodiny. Takto postupujte, a\u017e pok\u00fdm nespracujete v\u0161etky ingrediencie.<\/p>\n

Nakoniec pridajte so\u013e, melasu, nastr\u00fahan\u00fa pomaran\u010dov\u00fa k\u00f4ru a 10 min\u00fat povarte na silnom ohni.<\/p>\n

Pe\u010denie:<\/strong><\/p>\n

Ka\u0161u vlejte do hlinenej formy alebo vymasten\u00e9ho pek\u00e1\u010da \u2013 napl\u0148te v\u0161ak max. z\u00a0dvoch tret\u00edn, ka\u0161a pe\u010den\u00edm zv\u00e4\u010d\u0161\u00ed objem! Zmie\u0161ajte 2 a\u017e 3 ly\u017eice cukru s\u00a01 litrom vody, touto zmesou zalejte ka\u0161u na povrchu pomocou ly\u017eice. T\u00e1to sladk\u00e1 vrstva ochr\u00e1ni m\u00e4mmi pred popraskan\u00edm. Pe\u010dte 3 hodiny v\u00a0r\u00fare predhriatej na 125\u00b0C.<\/p>\n

Z\u00e1ver:<\/strong><\/p>\n

\u010cerstv\u00fa m\u00e4mmi nechajte 4 a\u017e 5 dn\u00ed v\u00a0\u013eadni\u010dke alebo na chladom mieste. Po\u010das pobytu v\u00a0chlade z\u00edska svoju \u0161pecifick\u00fa chu\u0165. Serv\u00edrujte v\u00a0miske s\u00a0plnotu\u010dn\u00fdm mliekom, smotanou alebo vanilkovou om\u00e1\u010dkou a\u00a0posypte pr\u00e1\u0161kov\u00fdm cukrom. U\u017eite si oran\u017eov\u00e9 ve\u013ekono\u010dn\u00e9 sviatky s\u00a0Fiskars!<\/p>\n

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F\u00ednsky ve\u013ekono\u010dn\u00fd chlieb<\/strong><\/p>\n

Slovensk\u00fd mazanec je vysk\u00fa\u0161an\u00e1 klasika, ale \u010do tak si upiec\u0165 tento rok napr\u00edklad f\u00ednsky ve\u013ekono\u010dn\u00fd chlieb P\u00e4\u00e4si\u00e4isleip\u00e4? Tradi\u010dne je chlieb pod\u00e1van\u00fd s\u00a0kr\u00e9movou n\u00e1tierkou, zvanou pashka. Pokia\u013e m\u00e1te v\u00a0rodine spor medzi milovn\u00edkmi such\u00e9ho a plnen\u00e9ho pe\u010diva, tento recept spln\u00ed po\u017eiadavky oboch skup\u00edn.<\/p>\n

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Ingrediencie:<\/strong><\/p>\n

Cesto<\/em><\/p>\n

Chlebov\u00e1 m\u00faka – 2,5 a\u017e 3 hrn\u010deky,\u00a0Akt\u00edvne su\u0161en\u00e9 dro\u017edie – 4,5 k\u00e1vov\u00fdch ly\u017ei\u010diek ,\u00a0Cukor – 2 ly\u017eice,\u00a0So\u013e -1\/4 k\u00e1vov\u00e9 ly\u017ei\u010dky,\u00a0Voda – 1\/2 hrn\u010deka,\u00a0M\u00e4kk\u00e9 maslo alebo tuk na pe\u010denie – 1\/4 hrn\u010dek,\u00a0Vajce \u2013 3 cel\u00e9<\/p>\n

Str\u00fahan\u00e1 citr\u00f3nov\u00e1 k\u00f4ra – 1 k\u00e1vov\u00e1 ly\u017ei\u010dka,\u00a0Str\u00fahan\u00e1 pomaran\u010dov\u00e1 k\u00f4ra – 1 k\u00e1vov\u00e1 ly\u017ei\u010dka,\u00a0Hrozienka – 1\/2 hrn\u010deka,\u00a0Nasekan\u00e9 mandle – 1\/2 hrn\u010deka,\u00a0Cukor – 1\/4 hrn\u010deka<\/p>\n

Kr\u00e9mov\u00e1 n\u00e1tierka \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/em><\/p>\n

M\u00e4kk\u00fd smotanov\u00fd syr (napr. mascarpone) – 1 balenie (230 gramov),\u00a0Mlieko – 2 ly\u017eice,\u00a0Vanilka – 1\/2 k\u00e1vov\u00e9 ly\u017ei\u010dky alebo 1 vanilkov\u00fd cukor,\u00a0So\u013e – 1\/8 k\u00e1vov\u00e9 ly\u017ei\u010dky,\u00a0Pr\u00e1\u0161kov\u00fd cukor \u00a0– 2 hrn\u010deky<\/p>\n

Pr\u00edprava cesta:<\/em><\/strong><\/p>\n

V\u00a0malej miske vy\u0161\u013eahajte z\u00a0vaje\u010dn\u00fdch bielok sneh a postupne pridajte \u00bc hrn\u010deka cukru. Vo ve\u013ekej mise vhodnej na mixovanie zmie\u0161ajte 1 hrn\u010dek m\u00faky, dro\u017edia, 2 ly\u017eice cukru a so\u013e a dobre vy\u0161\u013eahajte. Pridajte vodu teploty cca 50\u00b0C, maslo a vaje\u010dn\u00e9 \u017e\u013atka. \u0160\u013eahajte n\u00edzkou r\u00fdchlos\u0165ou do zvlhnutia, potom 3 min\u00faty na strednej r\u00fdchlosti. Ru\u010dne vmie\u0161ajte pomaran\u010dov\u00fa a citr\u00f3nov\u00fa k\u00f4ru, hrozienka a mandle. D\u00f4kladne vmie\u0161ajte vy\u0161\u013eahan\u00e9 bielka a\u00a0vytvorte m\u00e4kk\u00e9 cesto. Premiestnite cesto na pom\u00fa\u010den\u00fa dosku a\u00a0vypracujte ho, pok\u00fdm nebude hladk\u00e9 a\u00a0pru\u017en\u00e9, asi 3 a\u017e 5 min\u00fat. Cesto dajte do \u013eahko olejom vymastenej misy. Zakryte a\u00a0nechajte kysn\u00fa\u0165, dok\u00fdm nezdvojn\u00e1sob\u00ed svoj objem.<\/p>\n

Vyberte cesto. Na pom\u00fa\u010denej doske z\u00a0cesta vytvorte obd\u013a\u017enik. Zarovnajte okraje a\u00a0cesto dajte do vymazanej chlebovej n\u00e1doby s\u00a0rozmermi cca 23×13 cm. Ostr\u00fdm no\u017eom vytvorte pozd\u013a\u017eny rez asi 6 mm hlbok\u00fd stredom bochn\u00edka. Prikryte a\u00a0nechajte odst\u00e1\u0165 na teplom mieste a\u017e pok\u00fdm nebude rez takmer nevidite\u013en\u00fd. Pe\u010dte 35 a\u017e 40 min\u00fat v\u00a0r\u00fare \u00a0predhriatej na 180\u00b0C, dok\u00fdm nebude bochn\u00edk zlatohned\u00fd. Vyberte z\u00a0formy a pod\u00e1vajte tepl\u00fd alebo studen\u00fd.<\/p>\n

Pr\u00edprava n\u00e1tierky:<\/strong><\/em><\/p>\n

V\u00a0malej miske zmie\u0161ajte smotanov\u00fd syr, mlieko, vanilku a so\u013e. Vy\u0161\u013eahajte do hladka. Pod\u013ea chuti pridajte pr\u00e1\u0161kov\u00fd cukor a\u00a0\u0161\u013eahajte a\u017e k\u00fdm n\u00e1tierka nebude nad\u00fdchan\u00e1.<\/p>\n

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Ve\u013ekono\u010dn\u00e9 sviatky s\u00fa spojen\u00e9 s\u00a0celou radou trad\u00edci\u00ed a\u00a0typick\u00fdmi jedlami. U\u00a0n\u00e1s si Ve\u013ek\u00fa noc nevieme predstavi\u0165 bez \u0161unky, vaj\u00ed\u010dok, mazanca \u010di ve\u013ekono\u010dn\u00e9ho bar\u00e1nka. Zjednodu\u0161te si ve\u013ekono\u010dn\u00e9 pe\u010denie \u010di varenie s\u00a0v\u00fdrobkami Fiskars a\u00a0nechajte sa in\u0161pirova\u0165 tradi\u010dn\u00fdmi f\u00ednskymi ve\u013ekono\u010dn\u00fdmi receptami. F\u00ednska zna\u010dka Fiskars je na trhu u\u017e neuverite\u013en\u00fdch 365 rokov a\u00a0roky inov\u00e1ci\u00ed prin\u00e1\u0161aj\u00fa nad\u010dasov\u00fd dizajn a\u00a0dokonal\u00fa funk\u010dnos\u0165 do […]<\/p>\n","protected":false},"author":7,"featured_media":58813,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,45],"tags":[],"class_list":["post-58801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-nas-tip","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/58801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=58801"}],"version-history":[{"count":1,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/58801\/revisions"}],"predecessor-version":[{"id":58814,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/58801\/revisions\/58814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/58813"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=58801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=58801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=58801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}