{"id":4170,"date":"2024-09-17T13:47:05","date_gmt":"2024-09-17T11:47:05","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=4170"},"modified":"2024-09-17T13:47:06","modified_gmt":"2024-09-17T11:47:06","slug":"susene-ovocie-a-pochutky-z-neho","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2024\/09\/17\/susene-ovocie-a-pochutky-z-neho\/","title":{"rendered":"Su\u0161en\u00e9 ovocie a\u00a0poch\u00fa\u0165ky z\u00a0neho"},"content":{"rendered":"\n
\"\"
Obr\u00e1zok od\u00a0DONGWON LEE<\/a>\u00a0z\u00a0Pixabay<\/a><\/figcaption><\/figure>\n\n\n

September je ide\u00e1lnym obdob\u00edm nasu\u0161i\u0165 si ovocie do z\u00e1soby na cel\u00fa zimu. Po\u010das chladn\u00fdch dn\u00ed si na \u0148om m\u00f4\u017eeme pochutn\u00e1va\u0165 len tak samostatne alebo z\u00a0neho pripravova\u0165 skvel\u00e9 delikatesy. Su\u0161en\u00e9 ovocie sa hod\u00ed do sladk\u00fdch dezertov ale aj slan\u00fdch pokrmov. V\u00a0tomto smere sa rozhodne fant\u00e1zii \u017eiadne medze neklad\u00fa. Tak\u017ee hur\u00e1 do su\u0161enia! <\/strong><\/p>\n

\u00a0<\/strong>\u00a0<\/strong><\/p>\n

Su\u0161en\u00e9 ovocie \u2013 poklad minulosti<\/strong><\/p>\n

Su\u0161enie ovocia je jedine\u010dn\u00fdm sp\u00f4sobom, ako si uchova\u0165 ovocie na zimn\u00e9 dni, ktor\u00fd sme zdedili od na\u0161ich \u0161ikovn\u00fdch predkov. K naj\u010dastej\u0161\u00edm druhom su\u0161en\u00e9ho ovocia kedysi patrili slivky a\u00a0hru\u0161ky. Za nimi nasledovali jablk\u00e1, \u010dere\u0161ne, marhule, hrozno alebo \u0161\u00edpky. Zriedkavej\u0161ie aj broskyne, vi\u0161ne a\u00a0oskoru\u0161ky. T\u00fato \u201eklasiku\u201c dnes sprev\u00e1dzaj\u00fa maliny, jahody, \u010du\u010doriedky, r\u00edbezle, egre\u0161e, moru\u0161e, driene, ar\u00f3nia, jarabina a\u00a0mnoho \u010fal\u0161\u00edch druhov. Na su\u0161enie je\u00a0vhodn\u00e9 takmer v\u0161etko ovocie,\u00a0z\u00e1le\u017e\u00ed len na chuti \u201esu\u0161ite\u013ea\u201c.<\/p>\n

\u00a0<\/strong>Tip:<\/em> Na su\u0161enie si vyber\u00e1me len kvalitn\u00e9, zrel\u00e9 (nie v\u0161ak prezret\u00e9), zdrav\u00e9, nenahnit\u00e9, neotl\u010den\u00e9 ani inak po\u0161koden\u00e9 ovocie. Obzvl\u00e1\u0161\u0165 potrebn\u00e9 je vyhn\u00fa\u0165 sa akejko\u013evek hnilobe, \u00a0preto\u017ee je toxick\u00e1.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/strong><\/p>\n

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

\u00a0<\/strong><\/p>\n

Viktori\u00e1nsky viano\u010dn\u00fd puding<\/strong><\/p>\n

Aromatick\u00fd kol\u00e1\u010d zo su\u0161en\u00e9ho ovocia je tradi\u010dnou poch\u00fa\u0165kou britskej kuchyne po\u010das viano\u010dn\u00e9ho odbobia, no dopria\u0165 si ho a\u00a0vy\u010dari\u0165 n\u00edm sviato\u010dn\u00e9 chv\u00edle m\u00f4\u017eeme kedyko\u013evek.<\/p>\n

Potrebujeme:<\/strong> 15 ks datl\u00ed bez k\u00f4stok, 100 g su\u0161en\u00fdch marh\u00fa\u013e, 70 g su\u0161en\u00fdch brusn\u00edc, 50 g zlat\u00fdch hrozienok, 1 ks pomaran\u010da, 30 g kandizovan\u00e9ho z\u00e1zvoru, 100 g pekanov\u00fdch orechov, 250 g masla, 100 ml smotany na \u0161\u013eahanie, 150 ml acidofiln\u00e9ho mlieka, 60 ml zlat\u00e9ho (alebo javorov\u00e9ho) sirupu, 3 PL whisky, 150 g hladkej m\u00faky, 30 g str\u00fahanky, 1 vajce, \u00bd KL soli,<\/p>\n

Postup:<\/strong> Datle a marhule nakr\u00e1jame na drobn\u00e9 k\u00fasky. D\u00e1me ich do misky a prid\u00e1me brusnice, hrozienka a kandizovan\u00fd z\u00e1zvor. Prelejeme whisky, premie\u0161ame a nech\u00e1me pribli\u017ene 10 min\u00fat post\u00e1\u0165. N\u00e1sledne prid\u00e1me nastr\u00fahan\u00fa pomaran\u010dov\u00fa k\u00f4ru, \u010derstvo vytla\u010den\u00fa pomaran\u010dov\u00fa \u0161\u0165avu, roz\u0161\u013eahan\u00e9 vajce, smotanu, acidofiln\u00e9 mlieko a roztopen\u00e9 maslo (nie hor\u00face) a v\u0161etko spolu dobre premie\u0161ame. Na z\u00e1ver dopln\u00edme \u0161tipkou soli, nasekan\u00fdmi orie\u0161kami, str\u00fahankou a\u00a0m\u00fakou. V\u0161etko spolu vymie\u0161ame do vl\u00e1\u010dneho cesta, ktor\u00e9 utla\u010d\u00edme do maslom vymastenej oh\u0148ovzdornej misky primeranej ve\u013ekosti (takej, aby sa cel\u00e1 vo\u0161la do ve\u013ek\u00e9ho hrnca). Cesto na vrchu zarovn\u00e1me, prekryjeme vystrihnut\u00fdm kruhom z papiera na pe\u010denie. Misku na trikr\u00e1t zabal\u00edme do potravin\u00e1rskej f\u00f3lie, na dvakr\u00e1t do alobalu, previa\u017eeme po obvode povr\u00e1zkom a\u00a0takto zabalen\u00fd puding vlo\u017e\u00edme do chladni\u010dky na cel\u00fa noc. Na druh\u00fd de\u0148 polo\u017e\u00edme na dno ve\u013ek\u00e9ho hrnca \u0161pajle, na ne polo\u017e\u00edme misku s pudingom, do hrnca prilejeme vodu zhruba do polovice jeho v\u00fd\u0161ky a privedieme ju do varu. Vtedy hrniec zakryjeme pokrievkou, zn\u00ed\u017eime plame\u0148 na minimum a nech\u00e1me vari\u0165 (ob\u010das vodu odlejeme) 4 hodiny. Po dovaren\u00ed misku odbal\u00edme a puding opatrene vyklop\u00edme na podnos. Potrieme ho\u00a0sirupom a\u00a0m\u00f4\u017eeme pod\u00e1va\u0165.<\/p>\n

Tip:<\/em> Ak \u010depe\u013e no\u017ea potrieme trochou rastlinn\u00e9ho oleja, su\u0161en\u00e9 ovocie sa na \u0148u pri kr\u00e1jan\u00ed nebude a\u017e tak lepi\u0165.<\/p>\n

\u00a0<\/em><\/p>\n

Tofu buchti\u010dky so su\u0161en\u00fdm ovoc\u00edm<\/strong><\/p>\n

Potrebujeme:<\/strong> hrs\u0165 su\u0161en\u00e9ho ovocia pod\u013ea vlastn\u00e9ho v\u00fdberu, hrs\u0165 slne\u010dnicov\u00fdch semienok, 200 g bieleho tofu, 250 g polohrubej \u0161paldovej m\u00faky, 60 g masla, 1 vajce, 1 PL, citr\u00f3novej k\u00f4ry, 7 g kypriaceho pr\u00e1\u0161ku do pe\u010diva, , 1 KL tekutej st\u00e9vie,\u00a0 30 ml rumu, 1 dl vody<\/p>\n

Postup: <\/strong>Su\u0161en\u00e9 ovocie a semienka namo\u010d\u00edme do rumu a\u00a0nech\u00e1me zm\u00e4kn\u00fa\u0165. Do misky d\u00e1me m\u00faku, maslo, vajce, citr\u00f3nov\u00fa k\u00f4ru, st\u00e9viu, tofu pokr\u00e1jan\u00e9 alebo nadroben\u00e9 na k\u00fasky, vodu a\u00a0vymie\u0161ame ru\u010dne alebo pomocou mix\u00e9ra. Do vzniknut\u00e9ho cesta zapracujeme ovocie a\u00a0semienka namo\u010den\u00e9 v\u00a0rume. Z\u00a0cesta vytvarujeme mal\u00e9 buchti\u010dky, ktor\u00e9 pouklad\u00e1me na plech vystlan\u00fd papierom a\u00a0prikryjeme alobalom. Pe\u010dieme pri teplote 180 \u00b0C pribli\u017ene 40 min\u00fat. Potom d\u00e1me pre\u010d alobal a\u00a0nech\u00e1me dopiec\u0165 po dobu pribli\u017ene 10 a\u017e 15 min\u00fat.\u00a0<\/p>\n

Tip:<\/em> Namiesto rumu m\u00f4\u017eeme pou\u017ei\u0165 aj in\u00fd ko\u0148ak alebo whisky.<\/p>\n

\u00a0<\/strong>\u00a0<\/strong><\/p>\n

B\u00e1bovka so su\u0161en\u00fdm ovoc\u00edm<\/strong><\/p>\n

Potrebujeme:<\/strong> 350 g su\u0161en\u00e9ho ovocia pod\u013ea vlastn\u00e9ho v\u00fdberu, 6 vajec, 300 g polohrubej m\u00faky, 230 g pr\u00e1\u0161kov\u00e9ho cukru, 250 g masla, 2 KL pr\u00e1\u0161ku do pe\u010diva, 1 vanilkov\u00fd cukor, 1 PL pomaran\u010dovej k\u00f4ry<\/p>\n

Postup:<\/strong> Su\u0161en\u00e9 ovocie zalejeme ko\u0148akom a nech\u00e1me odst\u00e1\u0165 1 hodinu. \u017d\u013atky vymie\u0161ame s pr\u00e1\u0161kov\u00fdm cukrom a\u00a0maslom do \u013eahkej peny. Prid\u00e1me vanilkov\u00fd cukor, citr\u00f3nov\u00fa \u0161\u0165avu, \u00a0pomaran\u010dov\u00fa k\u00f4ru a po \u010dastiach prid\u00e1vame m\u00faku zmie\u0161an\u00fa s kypriacim pr\u00e1\u0161kom do pe\u010diva. N\u00e1sledne do vzniknut\u00e9ho cesta koniec vmie\u0161ame sceden\u00e9 su\u0161en\u00e9 ovocie a\u00a0sneh, ktor\u00fd si vy\u0161\u013eah\u00e1me z bielkov. Cesto vymie\u0161ame a vylejeme ho do formy vymastenej maslom a vysypanej m\u00fakou. Vlo\u017e\u00edme ju do r\u00fary vyhriatej na 180\u00b0C a pe\u010dieme zhruba 75 min\u00fat.<\/p>\n

\u00a0<\/strong>Tip:<\/em> Upe\u010den\u00fa b\u00e1bovku nech\u00e1me najprv vychladn\u00fa\u0165 a\u00a0a\u017e potom ju vyklop\u00edme a\u00a0ozdob\u00edme.<\/p>\n

\u00a0<\/strong>\u00a0<\/strong><\/p>\n

Muffiny so su\u0161en\u00fdm ovoc\u00edm<\/strong><\/p>\n

Potrebujeme: <\/strong>1 hrn\u010dek su\u0161en\u00e9ho ovocia pod\u013ea vlastn\u00e9ho v\u00fdberu, 2 hrn\u010deky polohrubej m\u00faky, <\/strong>\u00be hrn\u010deka kry\u0161t\u00e1lov\u00e9ho cukru, \u00be hrn\u010deka mlieka, 1 hrn\u010dek oleja,1 vajce, \u00bd pr\u00e1\u0161ku do pe\u010diva,<\/p>\n

Postup: <\/strong>Vo v\u00e4\u010d\u0161ej miske zmie\u0161ame m\u00faku, cukor a pr\u00e1\u0161ok do pe\u010diva a\u00a0n\u00e1sledne prid\u00e1me ovocie. Prid\u00e1me vajce, mlieko a cel\u00fa zmes d\u00f4kladne premie\u0161ame. Ko\u0161\u00ed\u010dky na muffiny vytrieme pierkom namo\u010den\u00fdm v\u00a0oleji a\u00a0napln\u00edme vzniknut\u00fdm cestom. Pe\u010dieme vo vyhriatej r\u00fare na 200 \u00b0C.<\/p>\n

Tip: <\/em>Ko\u0161\u00ed\u010dky na muffiny pln\u00edme cestom do troch \u0161tvrt\u00edn, preto\u017ee cesto po\u010das pe\u010denia narastie.<\/p>\n

\u00a0<\/strong>\u00a0<\/strong><\/p>\n

Jablkov\u00fd chlieb so su\u0161en\u00fdmi figami<\/strong><\/p>\n

Potrebujeme: <\/strong>7 ks su\u0161en\u00fdch f\u00edg, 4 jablk\u00e1, 2,5 hrn\u010deka polohrubej \u0161paldovej m\u00faky, 2 vajcia, 1 dl oleja, , \u00bd KL mlet\u00e9ho z\u00e1zvoru, \u00bc mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ka, 2 KL \u0161korice, 1 KL s\u00f3dy bikarb\u00f3ny<\/p>\n

Postup: <\/strong>Su\u0161en\u00e9 figy nech\u00e1me zm\u00e4kn\u00fa\u0165 vo vla\u017enej vode pribli\u017ene po dobu 15 min\u00fat. V miske zmie\u0161ame m\u00faku, s\u00f3du bikarb\u00f3nu, \u0161koricu, z\u00e1zvor a mu\u0161k\u00e1tov\u00fd orie\u0161ok. V\u00a0\u010fal\u0161ej miske si vy\u0161\u013eah\u00e1me vajcia s\u00a0olejom. O\u0161\u00fapeme jablk\u00e1 a\u00a0v\u00a0mix\u00e9ri ich rozmixujeme na pyr\u00e9, ktor\u00e9 prid\u00e1me k\u00a0vzniknutej tekutej zmesi. Pomaly pris\u00fdpame a\u00a0zamie\u0161ame m\u00faku. Na z\u00e1ver prid\u00e1me nadrobno nakr\u00e1jan\u00e9 su\u0161en\u00e9 figy. Cesto d\u00e1me do formy (napr\u00edklad na biskupsk\u00fd chleb\u00ed\u010dek) vymastenej olejom a vysypanej m\u00fakou. Pe\u010dieme vo vyhriatej r\u00fare pri teplote 180 \u00b0C \u00a0\u00a030 a\u017e 35 min\u00fat. Nech\u00e1me vychladn\u00fa\u0165 a pod\u00e1vame.<\/p>\n

Tip:<\/em> Cesto bude tuh\u0161ie, ale nie je potrebn\u00e9 ma\u0165 obavy. Vo v\u00fdsledku bude chlieb v\u010faka jablk\u00e1m \u0161\u0165avnat\u00fd.<\/p>\n

\u00a0<\/p>\n

Pe\u010den\u00e9 kur\u010da plnen\u00e9 su\u0161en\u00fdm ovoc\u00edm<\/strong><\/p>\n

Potrebujeme: <\/strong>su\u0161en\u00e9 ovocie pod\u013ea vlastn\u00e9ho v\u00fdberu, 1 kur\u010da, 5 str\u00fa\u010dikov cesnaku, trochu masla, so\u013e, vodu<\/p>\n

Postup: <\/strong>Zvonka i zvn\u00fatra potrieme kur\u010da prepas\u00edrovan\u00fdm cesnakom zmie\u0161an\u00fdm s\u00a0trochou soli a vody. Priprav\u00edme si plnku z pomlet\u00e9ho su\u0161en\u00e9ho ovocia a k\u00faska masla. Napln\u00edme \u0148ou kura a d\u00e1me piec\u0165.<\/p>\n

Tip:<\/em> Pod\u00e1vame s dusenou ry\u017eou a komp\u00f3tom.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

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

September je ide\u00e1lnym obdob\u00edm nasu\u0161i\u0165 si ovocie do z\u00e1soby na cel\u00fa zimu. Po\u010das chladn\u00fdch dn\u00ed si na \u0148om m\u00f4\u017eeme pochutn\u00e1va\u0165 len tak samostatne alebo z\u00a0neho pripravova\u0165 skvel\u00e9 delikatesy. Su\u0161en\u00e9 ovocie sa hod\u00ed do sladk\u00fdch dezertov ale aj slan\u00fdch pokrmov. V\u00a0tomto smere sa rozhodne fant\u00e1zii \u017eiadne medze neklad\u00fa. Tak\u017ee hur\u00e1 do su\u0161enia! \u00a0\u00a0 Su\u0161en\u00e9 ovocie \u2013 poklad minulosti Su\u0161enie ovocia je jedine\u010dn\u00fdm sp\u00f4sobom, ako si uchova\u0165 ovocie na zimn\u00e9 dni, ktor\u00fd sme zdedili od na\u0161ich \u0161ikovn\u00fdch predkov. K naj\u010dastej\u0161\u00edm druhom su\u0161en\u00e9ho ovocia kedysi patrili slivky a\u00a0hru\u0161ky. Za nimi nasledovali jablk\u00e1, \u010dere\u0161ne, marhule, hrozno alebo \u0161\u00edpky. Zriedkavej\u0161ie aj broskyne, vi\u0161ne a\u00a0oskoru\u0161ky. T\u00fato \u201eklasiku\u201c dnes sprev\u00e1dzaj\u00fa maliny, jahody, \u010du\u010doriedky, r\u00edbezle, egre\u0161e, moru\u0161e, driene, ar\u00f3nia, jarabina a\u00a0mnoho \u010fal\u0161\u00edch druhov. Na su\u0161enie je\u00a0vhodn\u00e9 takmer v\u0161etko ovocie,\u00a0z\u00e1le\u017e\u00ed len na chuti \u201esu\u0161ite\u013ea\u201c. \u00a0Tip: Na su\u0161enie si vyber\u00e1me len kvalitn\u00e9, zrel\u00e9 (nie v\u0161ak prezret\u00e9), zdrav\u00e9, nenahnit\u00e9, neotl\u010den\u00e9 ani inak po\u0161koden\u00e9 ovocie. Obzvl\u00e1\u0161\u0165 potrebn\u00e9 je vyhn\u00fa\u0165 sa akejko\u013evek hnilobe, \u00a0preto\u017ee je toxick\u00e1. \u00a0 \u00a0 RECEPTY \u00a0 Viktori\u00e1nsky viano\u010dn\u00fd puding Aromatick\u00fd kol\u00e1\u010d zo su\u0161en\u00e9ho ovocia je tradi\u010dnou poch\u00fa\u0165kou britskej kuchyne po\u010das viano\u010dn\u00e9ho odbobia, no dopria\u0165 si ho a\u00a0vy\u010dari\u0165 n\u00edm sviato\u010dn\u00e9 chv\u00edle m\u00f4\u017eeme kedyko\u013evek. Potrebujeme: 15 ks datl\u00ed bez k\u00f4stok, 100 g su\u0161en\u00fdch marh\u00fa\u013e, 70 g su\u0161en\u00fdch brusn\u00edc, 50 g zlat\u00fdch […]<\/p>\n","protected":false},"author":1,"featured_media":4172,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,24,27,29,21,37],"class_list":["post-4170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-krasa","tag-recepty","tag-relax","tag-zdravie","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/comments?post=4170"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4170\/revisions"}],"predecessor-version":[{"id":4173,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4170\/revisions\/4173"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/4172"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=4170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=4170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=4170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}