{"id":4284,"date":"2024-10-30T13:39:20","date_gmt":"2024-10-30T12:39:20","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=4284"},"modified":"2024-11-05T15:12:58","modified_gmt":"2024-11-05T14:12:58","slug":"jesenne-dezerty","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2024\/10\/30\/jesenne-dezerty\/","title":{"rendered":"Jesenn\u00e9 dezerty"},"content":{"rendered":"\n
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Photo by Valeriia Harbuz: https:\/\/www.pexels.com\/photo\/close-up-of-a-pumpkin-cake-on-a-baking-tray-with-autumnal-decorations-lying-around-18973959\/<\/figcaption><\/figure><\/div>\n\n\n

Vychutnajte si jese\u0148 v\u010faka jej jedine\u010dn\u00fdm plodom v nezamenite\u013en\u00fdch dezertoch n\u00e1dhern\u00fdch farieb a lahodn\u00fdch chut\u00ed! Hotov\u00e9 bud\u00fa raz-dva a zjeden\u00e9 e\u0161te r\u00fdchlej\u0161ie!<\/span><\/p>\n

 <\/span><\/p>\n

Tradi\u010dn\u00fd tekvicovo-americk\u00fd <\/span>Pumpkin<\/span> Pie<\/span><\/strong><\/p>\n

Potrebujeme:<\/span><\/p>\n

cesto<\/span>:<\/span> 230 g hladkej m\u00faky, 2 PL pr\u00e1\u0161kov\u00e9ho cukru, 100 g studen\u00e9ho masla, 1 \u017e\u013atok, \u00bd dl \u013eadovej<\/span>vody<\/span>, \u0161tipku soli<\/span><\/p>\n

plnk<\/span>a:<\/span> 400 g tekvicov\u00e9ho pyr\u00e9<\/span> z upe\u010denej tekvice, 150 g trstinov\u00e9ho cukru, 250 ml kondenzovan\u00e9ho mlieka, 2 vajcia, 1 \u010cL z\u00e1zvoru, 1 \u010cL mletej \u0161korice, \u00bd \u010cL mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ka, \u00bd \u010cL mlet\u00fdch klin\u010dekov<\/span><\/p>\n

Postup:<\/span><\/p>\n

Priprav\u00edme si tekvicov\u00e9 pyr\u00e9, ktor\u00e9 z\u00edskame upe\u010den\u00edm maslovej (alebo inej oran\u017eovej) tekvice<\/span>.<\/span>P<\/span>e\u010dieme<\/span> ju <\/span>na 190 \u00b0C  asi pol hodinu do m\u00e4kka, nech\u00e1me vychladn\u00fa\u0165<\/span>, <\/span>vydlabeme du\u017einu<\/span> a<\/span>rozmixujeme ponorn\u00fdm mix\u00e9rom<\/span>. Na vytvorenie cesta vymiesime (z\u013eahka,<\/span> nesmieme premiesi\u0165) v\u0161etky jeho ingrediencie a n\u00e1sledne ho zabal\u00edme do potravinovej f\u00f3lie a d\u00e1me odst\u00e1\u0165 do chladni\u010dky. Zatia\u013e si priprav\u00ed<\/span>me plnku. <\/span>Najsk\u00f4r vy\u0161\u013eah\u00e1me vaj\u00ed\u010dka s trstinov\u00fdm cukrom, primie\u0161ame korenia, rozmixovan\u00e9 tekvicov\u00e9 pyr\u00e9 a n\u00e1sledne kondenzovan\u00e9 mlieko. <\/span>Vychladen\u00e9 cesto <\/span>d\u00e1me<\/span> do <\/span>okr\u00fahlej tortovej formy<\/span> na jej dno aj po bokoch<\/span>, <\/span>okraje <\/span>zarovn\u00e1me a uhlad\u00edme povrch<\/span>.<\/span> Na cesto vylejeme pripraven\u00fa plnku.<\/span> Prv\u00fdch<\/span> 15 min\u00fat kol\u00e1\u010d pe\u010dieme v r\u00fare rozohriatej na 210 \u00b0C  a potom teplotu <\/span>zn\u00ed\u017e<\/span>ime na 180 \u00b0C. <\/span>T<\/span>ekvicov\u00fd kol\u00e1\u010d dopek\u00e1me e\u0161te asi 30 <\/span>a\u017e<\/span> 40 min\u00fat, k\u00fdm nebude plnka na povrchu dostato\u010dne pevn\u00e1 a zlatohned\u00e1.<\/span> Serv\u00edrujeme so \u0161\u013eaha\u010dkou alebo zmrzlinou.<\/span><\/p>\n

Tip<\/span>: <\/span>Ak n\u00e1m <\/span>zostane <\/span>tekvicov\u00e9 pyr\u00e9, <\/span>m\u00f4\u017eeme ho uskladni\u0165<\/span> mrazen\u00edm<\/span> napr\u00edklad v uzatv\u00e1rate\u013en\u00fdch igelitov\u00fdch vrec\u00fa\u0161kach alebo n<\/span>esk\u00f4r ho vyu\u017ei<\/span>\u0165 na \u010fal\u0161ie pe\u010denie alebo varenie.<\/span><\/p>\n

\n<\/p>

Slan\u00fd <\/span>Pumpkin<\/span> Pie<\/span><\/strong><\/p>\n

Potrebujeme:<\/span><\/p>\n

c<\/span>esto<\/span>: <\/span>200 g hladkej m\u00faky, 60 g celozrnnej m\u00faky, 150 g masla, 30 g<\/span> cheddaru<\/span>, 1 \u010cL citr\u00f3nov\u00e9ho tymianu, 80 ml studenej vody<\/span><\/p>\n

plnka<\/span>: <\/span>450 g tekvice <\/span>butternut<\/span>, 80 g <\/span>goudy<\/span>, 3 PL parmez\u00e1nu, 1 cibu\u013eu, 1 vajce, 30 g masla, 2 \u2013 3 PL smotany, 1 PL cukru, 1 PL <\/span>balzamikov\u00e9ho<\/span> octa<\/span>, 1 l\u00edstky \u0161alvie, so\u013e, mlet\u00e9 korenie, 100 \u2013 120 ml vody<\/span><\/p>\n

Postup:<\/span><\/p>\n

Do misky <\/span>d\u00e1me<\/span> hladk\u00fa a celozrnn\u00fa m\u00faku, postr\u00fahan\u00fd <\/span>cheddar<\/span>, maslo a l\u00edstky citr<\/span>\u00f3<\/span>n<\/span>o<\/span>v\u00e9ho tymianu a v\u0161etko premie\u0161ame. Prid\u00e1me vodu a vymiesime do cesta, ktor\u00e9 n\u00e1sledne zabal\u00edme do potravinovej f\u00f3lie a odlo\u017e\u00edme odst\u00e1\u0165<\/span> do chladni\u010dky<\/span>. <\/span>Zatia\u013e si <\/span>urob\u00edme plnku. Na rozpustenom masle d\u00e1me pra\u017ei\u0165 cibu\u013eu pokr\u00e1jan\u00fa na tenk\u00e9 kolieska. Potom k nej prid\u00e1me o\u010disten\u00fa a na kocky pokr\u00e1jan\u00fa tekvicu. Po opra\u017een\u00ed zalejeme vodou (to\u013eko, aby sa  tekvica mohla udusi\u0165, ale z\u00e1rove\u0148, aby v panvici nezostalo ve\u013ea \u0161\u0165avy) a panvicu prikryjeme pokrievkou. Ob\u010das premie\u0161ame. K udusenej tekvici prid\u00e1me cukor a <\/span>balzamikov\u00fd<\/span> ocot. V\u0161etko spolu premie\u0161ame, dochut\u00edme so\u013eou, mlet\u00fdm koren\u00edm a nadrobno nasekan\u00fdmi \u0161alviov\u00fdmi l\u00edstkami. Na koniec do tekvicovej plnky primie\u0161ame vaj\u00ed\u010dko roz\u0161\u013eahan\u00e9 so smotanou. Z papiera na pe\u010denie si vystrihneme kruh s priemerom 30 cm<\/span>, ktor\u00fd nesk\u00f4r<\/span> vlo\u017e\u00edme do formy na pe\u010denie<\/span> (pri va\u013ekan\u00ed n\u00e1m m\u00f4\u017ee posl\u00fa\u017ei\u0165 ako mierka na ve\u013ekos\u0165 cesta). <\/span>Cesto vyva\u013ek\u00e1me medzi dvomi papiermi na pe\u010denie<\/span> a <\/span>ulo\u017e\u00edme<\/span> ho na vy<\/span>s<\/span>trihnut\u00fd papier do formy. <\/span>Na cesto d\u00e1me nastr\u00fahan\u00fd<\/span> syr<\/span> goud<\/span>a<\/span>, pri\u010dom ho ale neroz\u0165ahujeme po celej ploche cesta \u2013 po obvode nech\u00e1me vo\u013en\u00fd p\u00e1s v \u0161\u00edrke pribli\u017ene 3 cm. Na syr navrstv\u00edme tekvicov\u00fa plnku. Na z\u00e1ver<\/span> cel\u00fd kol\u00e1\u010d<\/span> posypeme nastr\u00fahan\u00fdm parmez\u00e1nom a boky cesta potrieme vy\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom. Kol\u00e1\u010d pe\u010dieme zhruba 40<\/span> a\u017e 45<\/span> min\u00fat na <\/span>210 \u00b0C<\/span>. Pod\u00e1vame mierne tepl\u00fd alebo <\/span>a\u017e po <\/span>vychladnut<\/span>\u00ed. Ozdobi\u0165 ho m\u00f4\u017eeme \u0161alviov\u00fdmi l\u00edstkami. <\/span><\/p>\n

Tip:<\/em> <\/span>Predt\u00fdm ako boky kol\u00e1\u010da potrieme vaj\u00ed\u010dkom a posypeme ho cel\u00fd parmez\u00e1nom e\u0161te mierne povy\u0165ahujeme boky cesta, aby v\u0161etka plnka zostala vo vn\u00fatri.<\/span><\/p>\n

 <\/span><\/p>\n

  <\/span><\/p>\n

\u0160\u0165avnat\u00fd mrkvov\u00fd kol\u00e1\u010d<\/span><\/strong><\/p>\n

Potrebujeme:<\/span><\/p>\n

c<\/span>esto<\/span>: <\/span>45<\/span>0 g nastr\u00fahanej mrkvy, <\/span>225<\/span> g polohrubej m\u00faky, <\/span>3<\/span>00 g pr\u00e1\u0161kov\u00e9ho cukru, <\/span>3<\/span> vajcia, <\/span>21<\/span>0 ml oleja, <\/span>110<\/span> g mlet\u00fdch lieskov\u00fdch orechov, 1<\/span>,5 balenia<\/span> kypriac<\/span>eho<\/span> pr\u00e1\u0161k<\/span>u<\/span> do pe\u010diva, 1<\/span>,5<\/span> KL mletej \u0161korice<\/span><\/p>\n

p<\/span>lnk<\/span>a:<\/span> 375<\/span> g <\/span>mascarpone<\/span>, <\/span>375<\/span> ml smotany na \u0161\u013eahanie, 1<\/span>5<\/span>0 g bielej \u010dokol\u00e1dy, <\/span>3<\/span> PL pr\u00e1\u0161kov\u00e9ho cukru, 1<\/span>,5 balenia<\/span> vanilkov<\/span>\u00e9ho<\/span> cukr<\/span>u<\/span><\/p>\n

zdobenie: <\/span>pekanov<\/span>\u00e9<\/span> orechy, slan\u00fd karamel<\/span><\/p>\n

Postup<\/span>:<\/span><\/p>\n

Vaj\u00ed\u010dka s cukrom vymie\u0161ame do peny, <\/span>primie\u0161ame<\/span> olej, prid\u00e1me m\u00faku <\/span>premie\u0161an\u00fa <\/span>s pr\u00e1\u0161kom do pe\u010diva, \u0161koricu, orie\u0161ky a nakoniec <\/span>na<\/span>str\u00fahan\u00fa mrkvu. Vylejeme <\/span>na plech<\/span> a p<\/span>e\u010dieme <\/span>v rozohriatej r\u00fare pribli\u017ene <\/span>25 <\/span>a\u017e<\/span> 30 min\u00fat pri 180 \u00b0C.<\/span> Zatia\u013e si priprav\u00edme kr\u00e9m tak, \u017ee <\/span>m<\/span>ascarpone<\/span>, smotanu, roztopen\u00fa bielu \u010dokol\u00e1du a pr\u00e1\u0161kov\u00fd cukor vymie\u0161ame do<\/span> pen<\/span>y <\/span>a nakoniec <\/span>prid\u00e1me vanilkov\u00fd cukor<\/span>.<\/span> <\/span>Po upe\u010den\u00ed a vychladnut\u00ed korpusu kr\u00e9m rozotrieme po celej jeho ploche a kol\u00e1\u010d <\/span>d\u00e1me do chladni\u010dky <\/span>asi <\/span>na 3 hodiny. Po<\/span>tom ho po<\/span>kr\u00e1jame na kocky, ozdob\u00edme <\/span>pekanov\u00fdmi<\/span> orechmi a slan\u00fdm karamelom.<\/span><\/p>\n

Tip:<\/span><\/em> Namiesto <\/span>pekanov\u00fdch<\/span> orechov m\u00f4\u017eeme<\/span> na ozdobenie<\/span> pou\u017ei\u0165 pist\u00e1cie, ktor\u00e9 vytvoria kr\u00e1sny kontrast s korpusom dooran\u017eova. <\/span><\/p>\n

 <\/span><\/p>\n

 <\/span><\/strong><\/p>\n

Ga\u0161tanovo-medov\u00fd cheesecake<\/span><\/strong><\/p>\n

Potrebujeme:<\/span><\/p>\n

c<\/span>esto<\/span>: <\/span>1 PL ga\u0161tanov\u00e9ho pyr\u00e9, 1 PL jablkov\u00e9ho pyr\u00e9, 200 g rozmixovan\u00fdch ovsen\u00fdch vlo\u010diek, 3 PL medu, 1 PL kakaa, 1 PL kokosov\u00e9ho oleja<\/span><\/p>\n

plnk<\/span>a: <\/span>200 g ga\u0161tanov\u00e9ho pyr\u00e9, <\/span>500 g jemn\u00e9ho tvarohu, <\/span>200 g smotanovej n\u00e1tierky, 4 PL medu, 2 vajcia<\/span><\/p>\n

z<\/span>dob<\/span>enie:<\/span> kakao, orechy<\/span><\/p>\n

Postup:<\/span><\/p>\n

V\u0161etky <\/span>ingrediencie na korpus poriadne vy<\/span>mie\u0161ame<\/span> a rukou ho utla\u010d\u00edme na dno tortovej formy<\/span>vystlatej papierom na pe\u010denie. Korpus pe\u010dieme 10 min\u00fat pri 160 <\/span>\u00b0C<\/span>.<\/span> Na plnku vymie\u0161ame dokopy <\/span>v\u0161etky <\/span>pr\u00edsady <\/span>(<\/span>pr\u00edpadn\u00e9<\/span> hrudk<\/span>y <\/span>rozmixujeme). Vzniknut\u00fa plnku vylejeme na s\u010dasti upe\u010den\u00fd korpus. Cheesecake n\u00e1sledne pe\u010dieme 60 min\u00fat pri 160 <\/span>\u00b0C<\/span>, <\/span>a\u017e <\/span>k\u00fdm neza\u010dne <\/span>ma\u0165 povrch<\/span>zlatist\u00fa farbu. <\/span>Vtedy<\/span> ho<\/span> vyberieme, posypeme kakaom, orechmi a<\/span> po vychladnut\u00ed<\/span> odlo\u017e\u00edme <\/span>odst\u00e1\u0165 <\/span>do chladni\u010dky.<\/span><\/p>\n

Tip: <\/span>Serv\u00edrova\u0165 m\u00f4\u017eeme s kop\u010dekom vanilkovej, \u010dokol\u00e1dovej alebo orie\u0161kovej zmrzliny<\/span><\/p>\n

\n<\/p>

Cviklov\u00fd kol\u00e1\u010d s<\/span> <\/span>\u010dokol\u00e1dou<\/span><\/strong><\/p>\n

Potrebujeme<\/span>:<\/span><\/p>\n

cesto:<\/span> 400 g surovej cvikly, 100 g surovej mrkvy, <\/span>100 g hladkej <\/span>\u0161paldovej<\/span> celozrnnej m\u00faky, <\/span>100 g masla, <\/span>200 g horkej \u010dokol\u00e1dy, 200 g trstinov\u00e9ho cukru, 4 vajcia, 1 PL kakaa, 1 balenie kypriaceho pr\u00e1\u0161ku do pe\u010diva, d\u017eem (pod\u013ea chuti)<\/span><\/p>\n

zdobenie: str\u00fahan\u00fd kokos<\/span><\/p>\n

\n<\/p>

Postup:<\/span> Neo\u0161\u00fapan\u00fa umyt\u00fa cviklu uvar\u00edme <\/span>do m\u00e4kka <\/span>spolu s o\u010distenou mrkvou. Po vychladnut\u00ed cviklu o\u0161\u00fapeme a ak je dos\u0165 m\u00e4kk\u00e1, tak ju spolu s mrkvou pretla\u010d\u00edme <\/span>(m\u00f4\u017eeme aj nastr\u00faha\u0165) <\/span>do misky. Na drobn\u00e9 <\/span>kocky posek\u00e1me alebo nakr\u00e1jame \u010dokol\u00e1du<\/span> a prid\u00e1me ju k<\/span> cvikle s mrkvou<\/span>.<\/span>D\u00e1me si rozohria\u0165 maslo a zatia\u013e vy\u0161\u013eah\u00e1me \u0161tyri vaj\u00ed\u010dka s trstinov\u00fdm cukrom.<\/span> Roztopen\u00e9 maslo vylejeme na cviklu s \u010dokol\u00e1dou, premie\u0161ame a prid\u00e1me roz\u0161\u013eahan\u00e9 vajcia s cukrom. V\u0161etko dobre premie\u0161ame<\/span>, <\/span>prid\u00e1me <\/span>\u0161paldov\u00fa<\/span> m\u00faku zmie\u0161a<\/span>n\u00fa s<\/span> pr\u00e1\u0161kom do pe\u010diva a ly\u017eicou kakaa. V\u0161etko dobre vymie\u0161ame.<\/span> Zmes vylejeme do tortovej formy vystlanej papierom na pe\u010denie<\/span> a d\u00e1me piec\u0165 do vyhriatej r\u00fary na<\/span> 150 <\/span>a\u017e<\/span> 160\u00b0C pribli\u017ene <\/span>na <\/span>30 <\/span>a\u017e<\/span> 35 min\u00fat. Kol\u00e1\u010d nech\u00e1me vychladn\u00fa\u0165<\/span>, <\/span>potrieme ho \u013eubovo\u013en\u00fdm d\u017eemom<\/span> a na z\u00e1ver posypeme <\/span>str\u00fahan\u00fdm kokosom<\/span><\/p>\n

Tip:<\/em> <\/span>Ku kombin\u00e1cii cvikly s mrkvou sa chu\u0165ovo vynikaj\u00faco hod\u00ed d\u017eem s marhu\u013eovou pr\u00edchu\u0165ou, ktor\u00fd bude v dezerte p\u00f4sobi\u0165 osvie\u017euj\u00faco. <\/span><\/p>\n

\n<\/p>

\n<\/p>

\n<\/p>

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

Vychutnajte si jese\u0148 v\u010faka jej jedine\u010dn\u00fdm plodom v nezamenite\u013en\u00fdch dezertoch n\u00e1dhern\u00fdch farieb a lahodn\u00fdch chut\u00ed! Hotov\u00e9 bud\u00fa raz-dva a zjeden\u00e9 e\u0161te r\u00fdchlej\u0161ie!   Tradi\u010dn\u00fd tekvicovo-americk\u00fd Pumpkin Pie Potrebujeme: cesto: 230 g hladkej m\u00faky, 2 PL pr\u00e1\u0161kov\u00e9ho cukru, 100 g studen\u00e9ho masla, 1 \u017e\u013atok, \u00bd dl \u013eadovejvody, \u0161tipku soli plnka: 400 g tekvicov\u00e9ho pyr\u00e9 z upe\u010denej tekvice, 150 g trstinov\u00e9ho cukru, 250 ml kondenzovan\u00e9ho mlieka, 2 vajcia, 1 \u010cL z\u00e1zvoru, 1 \u010cL mletej \u0161korice, \u00bd \u010cL mlet\u00e9ho mu\u0161k\u00e1tov\u00e9ho orie\u0161ka, \u00bd \u010cL mlet\u00fdch klin\u010dekov Postup: Priprav\u00edme si tekvicov\u00e9 pyr\u00e9, ktor\u00e9 z\u00edskame upe\u010den\u00edm maslovej (alebo inej oran\u017eovej) tekvice.Pe\u010dieme ju na 190 \u00b0C  asi pol hodinu do m\u00e4kka, nech\u00e1me vychladn\u00fa\u0165, vydlabeme du\u017einu arozmixujeme ponorn\u00fdm mix\u00e9rom. Na vytvorenie cesta vymiesime (z\u013eahka, nesmieme premiesi\u0165) v\u0161etky jeho ingrediencie a n\u00e1sledne ho zabal\u00edme do potravinovej f\u00f3lie a d\u00e1me odst\u00e1\u0165 do chladni\u010dky. Zatia\u013e si priprav\u00edme plnku. Najsk\u00f4r vy\u0161\u013eah\u00e1me vaj\u00ed\u010dka s trstinov\u00fdm cukrom, primie\u0161ame korenia, rozmixovan\u00e9 tekvicov\u00e9 pyr\u00e9 a n\u00e1sledne kondenzovan\u00e9 mlieko. Vychladen\u00e9 cesto d\u00e1me do okr\u00fahlej tortovej formy na jej dno aj po bokoch, okraje zarovn\u00e1me a uhlad\u00edme povrch. Na cesto vylejeme pripraven\u00fa plnku. Prv\u00fdch 15 min\u00fat kol\u00e1\u010d pe\u010dieme v r\u00fare rozohriatej na 210 \u00b0C  a potom teplotu zn\u00ed\u017eime na 180 \u00b0C. Tekvicov\u00fd kol\u00e1\u010d dopek\u00e1me e\u0161te asi 30 a\u017e 40 min\u00fat, k\u00fdm nebude plnka na povrchu dostato\u010dne pevn\u00e1 a zlatohned\u00e1. Serv\u00edrujeme […]<\/p>\n","protected":false},"author":1,"featured_media":4307,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[],"class_list":["post-4284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4284","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=4284"}],"version-history":[{"count":3,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4284\/revisions"}],"predecessor-version":[{"id":4309,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4284\/revisions\/4309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/4307"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=4284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=4284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=4284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}