{"id":4425,"date":"2024-12-20T10:54:26","date_gmt":"2024-12-20T09:54:26","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=4425"},"modified":"2024-12-20T10:54:27","modified_gmt":"2024-12-20T09:54:27","slug":"vianocne-pomarancove-pecenie","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2024\/12\/20\/vianocne-pomarancove-pecenie\/","title":{"rendered":"Viano\u010dn\u00e9 pomaran\u010dov\u00e9 pe\u010denie"},"content":{"rendered":"\n
\"\"
Image by\u00a0Carys Pritchard<\/a>\u00a0from\u00a0Pixabay<\/a><\/figcaption><\/figure>\n\n\n

Pomaran\u010de n\u00e1m pon\u00fakaj\u00fa nekone\u010dne ve\u013ea d\u00f4vodov, pre\u010do ich milova\u0165!\u00a0S\u00fa bohat\u00e9 na vitam\u00edn C, ako aj vitam\u00edny A, E, B1, B2, B6 a\u00a0bioflavonoidy. Obsahuj\u00fa tie\u017e v\u00e1pnik, \u017eelezo, drasl\u00edk, sel\u00e9n a vl\u00e1kninu\u00a0vo forme pekt\u00ednu podporuj\u00facu tr\u00e1venie, \u010di kyselinu listov\u00fa podporuj\u00facu spr\u00e1vne fungovanie mozgu. No a\u00a0v\u00a0neposlednom rade ich chu\u0165 a v\u00f4\u0148a neodmyslite\u013ene patria k\u00a0Vianociam! Rozvo\u0148ajte v\u00e1\u0161 domov lahodn\u00fdmi viano\u010dn\u00fdmi dezertmi s\u00a0pomaran\u010dmi. Raz ochutn\u00e1te a\u00a0in\u00e9 si u\u017e \u201ena Je\u017ei\u0161ka\u201c pria\u0165 nebudete!<\/strong><\/p>\n

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

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

RECEPTY<\/strong><\/h2>\n

\u00a0<\/p>\n

Pomaran\u010dov\u00e9 medovn\u00ed\u010dky m\u00e4kk\u00e9 ihne\u010f po upe\u010den\u00ed<\/strong><\/h3>\n

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

cesto:<\/u> \u00bd pomaran\u010da, 1 kg hladkej m\u00faky, 250 g pr\u00e1\u0161kov\u00e9ho cukru, 3 vajcia, 125 g masla,\u00a0 200 g medu, 100 ml mlieka, 1PL kakaa, 1 PL zmesi korenia na medovn\u00edky, 2 KL s\u00f3dy bikarb\u00f3ny<\/p>\n

poleva:<\/u> \u00bd pomaran\u010da, 3 PL pr\u00e1\u0161kov\u00e9ho cukru, 1 vajce<\/p>\n

Postup:<\/strong> Nastr\u00fahame si k\u00f4ru z pomaran\u010da v\u00a0objeme jednej k\u00e1vovej ly\u017ei\u010dky. Potom ho prekroj\u00edme a\u00a0z jednej polovice vytla\u010d\u00edme \u0161\u0165avu. Cukor, vajcia a\u00a0maslo vymie\u0161ame, prid\u00e1me med a\u00a0pomaran\u010dov\u00fa \u0161\u0165avu. M\u00faku preosejeme s kakaom, s\u00f3dou bikarb\u00f3nou a medovn\u00edkov\u00fdm koren\u00edm (pokia\u013e ho nem\u00e1me m\u00f4\u017eeme si ho vyrobi\u0165 \u2013 po 1 KL \u0161korice, klin\u010dekov a\u00a0an\u00edzu pomelieme na k\u00e1vovom mlyn\u010deku a zmie\u0161ame). Prid\u00e1me pomaran\u010dov\u00fa k\u00f4ru, pripraven\u00fa tekut\u00fa zmes a mlieko, aby sme vypracovali tuh\u00e9 cesto. Rozdel\u00edme ho na dve \u010dasti, zabal\u00edme do igelitu na noc d\u00e1me odst\u00e1\u0165 \u00a0do chladni\u010dky. Vyberieme ho aspo\u0148 hodinu pred va\u013ekan\u00edm. Va\u013ek\u00e1me na hr\u00fabku 7 mm a\u017e 1 cm. Formi\u010dkami vykroj\u00edme r\u00f4zne viano\u010dn\u00e9 mot\u00edvy a\u00a0pouklad\u00e1me cesto na plech vystlan\u00fd papierom na pe\u010denie. Pe\u010dieme vo vyhriatej r\u00fare len 5 a\u017e 10 min\u00fat, aby sa medovn\u00ed\u010dky nevysu\u0161ili. Po upe\u010den\u00ed e\u0161te zahor\u00faca ich potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom, aby sa pekne leskli. Z druhej polovice pomaran\u010da vytla\u010d\u00edme \u0161\u0165avu, prelejeme ju cez sitko, aby v nej nezostali zvy\u0161ky, prid\u00e1me cukor a vymie\u0161ame na hladk\u00fa hmotu, ktorou medovn\u00ed\u010dky ozdob\u00edme pod\u013ea fant\u00e1zie.<\/p>\n

Tip:<\/em> Pomaran\u010dov\u00fa polevu na zdobenie ak\u00fdchko\u013evek (nielen) viano\u010dn\u00fdch cukroviniek si vyrob\u00edme jednoducho aj tak, \u017ee preosejeme 250 g pr\u00e1\u0161kov\u00e9ho cukru a\u00a0dohladka ho vymie\u0161ame s\u00a02 PL pomaran\u010dovej \u0161\u0165avy a 2 PL hor\u00facej vody.<\/p>\n

\u00a0<\/p>\n

Kokosovo-pomaran\u010dov\u00e9 nepe\u010den\u00e9 gu\u013e\u00f4\u010dky<\/strong><\/h3>\n

Potrebujeme: <\/strong>2 pomaran\u010de, 150 g str\u00fahan\u00e9ho kokosu + 100 g kokosu na oba\u013eovanie, 2 PL medu, \u00bd ly\u017eice \u0161korice\u00a050 g chia semienok<\/p>\n

Postup:<\/strong> Z\u00a0pomaran\u010dov vytla\u010d\u00edme \u0161\u0165avu, do ktorej d\u00e1me chia semienka a\u00a0pribli\u017ene 5 min\u00fat ich nech\u00e1me v\u00a0\u0161\u0165ave napu\u010da\u0165. Str\u00fahan\u00fd kokos zmie\u0161ame so \u0161koricou. Do vzniknutej zmesi prid\u00e1me pomaran\u010dov\u00fa \u0161\u0165avu s\u00a0chia semienkami a med. Cel\u00fa zmes dobre vymie\u0161ame a\u00a0vytv\u00e1rame z\u00a0nej gu\u013e\u00f4\u010dky, ktor\u00e9 n\u00e1sledne obal\u00edme v str\u00fahanom kokose. Na z\u00e1ver gu\u013e\u00f4\u010dky pouklad\u00e1me do ozdobn\u00fdch papierov\u00fdch ko\u0161\u00ed\u010dkov a d\u00e1me ich stuhn\u00fa\u0165 do chladni\u010dky.<\/p>\n

Tip:<\/em> Namiesto \u010derstvej pomaran\u010dovej \u0161\u0165avy m\u00f4\u017eeme pou\u017ei\u0165 aj 100 % pomaran\u010dov\u00fd d\u017e\u00fas.<\/p>\n

\u00a0<\/p>\n

Pomaran\u010dov\u00e9 lineck\u00e9 kol\u00e1\u010diky<\/strong><\/h3>\n

Potrebujeme:<\/strong> 2 pomaran\u010de, pomaran\u010dov\u00fd d\u017eem, 200 g hladkej m\u00faky, 4 \u017e\u013atky, 80 g pr\u00e1\u0161kov\u00e9ho cukru, 125 g masla, 2 bal\u00ed\u010dky vanilkov\u00e9ho cukru, 1 KL mletej \u0161korice<\/p>\n

Postup:\u00a0<\/strong>Z\u00a0pomaran\u010dov vytla\u010d\u00edme \u0161\u0165avu a v miske ju zmie\u0161ame so \u017e\u013atkami, zm\u00e4knut\u00fdm maslom, m\u00fakou, \u0161koricou, pr\u00e1\u0161kov\u00fdm a\u00a0vanilkov\u00fdm cukrom. Vypracujeme hladk\u00e9 cesto a\u00a0nech\u00e1me ho chv\u00ed\u013eku odst\u00e1\u0165. Potom ho rozva\u013ek\u00e1me a povykrajujeme z\u00a0neho pomocou formi\u010diek r\u00f4zne tvary. Vykrajujeme ich v p\u00e1roch, pri\u010dom jedn\u00e9mu v\u00a0strede vykroj\u00edme dierku. Kol\u00e1\u010diky pouklad\u00e1me na plech vystlan\u00fd papierom na pe\u010denie a pe\u010dieme dozlatista v predhriatej r\u00fare na 190 \u00b0C. Po upe\u010den\u00ed nech\u00e1me kol\u00e1\u010diky vychladn\u00fa\u0165 a ka\u017ed\u00fd p\u00e1r spoj\u00edme pomaran\u010dov\u00fdm d\u017eemom. Na z\u00e1ver ich pouklad\u00e1me na t\u00e1cku ved\u013ea seba a pocukrujeme.<\/p>\n

Tip: <\/em>Kol\u00e1\u010diky m\u00f4\u017eeme pouklada\u0165 na tanier alebo t\u00e1cku, uprostred ktorej polo\u017e\u00edme pomaran\u010d napichan\u00fd klin\u010dekmi, \u010do e\u0161te viac umocn\u00ed pomaran\u010dov\u00fa v\u00f4\u0148u pe\u010diva.<\/p>\n

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

Pomaran\u010dov\u00e9 pusinky<\/strong><\/h3>\n

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

cesto:<\/u>\u00a0<\/strong>150 g hladkej m\u00faky, 175 g zm\u00e4knut\u00e9ho masla, <\/strong>25 g kukuri\u010dn\u00e9ho \u0161krobu, 30 g pr\u00e1\u0161kov\u00e9ho cukru,\u00a01 bal\u00ed\u010dek vanilkov\u00e9ho cukru\u00a0<\/p>\n

kr\u00e9m:<\/u>\u00a02 PL pomaran\u010dovej \u0161\u0165avy, nastr\u00fahan\u00fa k\u00f4ru z\u00a0\u00bd pomaran\u010da 60 g zm\u00e4knut\u00e9ho masla, 25 g pr\u00e1\u0161kov\u00e9ho cukru<\/p>\n

Postup: <\/strong>Maslo dohladka vy\u0161\u013eah\u00e1me s pr\u00e1\u0161kov\u00fdm a vanilkov\u00fdm cukrom. Do vzniknutej zmesi prid\u00e1me m\u00faku a \u0161krob a jemne vy\u0161\u013eah\u00e1me. Cesto nalejeme do cukr\u00e1rskeho vrecka na plech vystlan\u00fd papierom na pe\u010denie vytl\u00e1\u010dame mal\u00e9 pusinky. Pe\u010dieme ich na 180 \u00b0C pribli\u017ene 8 min\u00fat. Po upe\u010den\u00ed ich nech\u00e1me \u00faplne vychladn\u00fa\u0165. Zatia\u013e si priprav\u00edme kr\u00e9m tak, \u017ee v\u0161etky ingrediencie spolu dohladka vy\u0161\u013eah\u00e1me a na 2 hodiny d\u00e1me stuhn\u00fa\u0165 do chladni\u010dky. Pusinky potom kr\u00e9mom sp\u00e1jame k\u00a0sebe po dvojiciach.<\/p>\n

Tip:<\/em> Hotov\u00e9 pusinky najlep\u0161ie skladujeme v\u00a0suchu a chlade.<\/p>\n

\u00a0<\/p>\n

Viano\u010dn\u00fd pomaran\u010dovo-jablkov\u00fd kol\u00e1\u010d <\/strong><\/h3>\n

Potrebujeme:\u00a0<\/strong>3 pomaran\u010de, 1 jablko, 3 vajcia, 150 g trstinov\u00e9ho cukru, 300 g hladkej \u0161paldovej m\u00faky, 1 pr\u00e1\u0161ok do pe\u010diva, 1 dl kokosov\u00e9ho oleja (m\u00f4\u017ee by\u0165 aj inej chuti alebo kvalitn\u00fd repkov\u00fd)<\/p>\n

Postup:<\/strong> Z pomaran\u010dov ostr\u00fahame k\u00f4ru a potom z nich vytla\u010d\u00edme \u0161\u0165avu. Bielka oddel\u00edme od \u017e\u013atkov a\u00a0z\u00a0bielok vy\u0161\u013eah\u00e1me tuh\u00fd sneh. V druhej miske vy\u0161\u013eah\u00e1me \u017e\u013atky, pomaran\u010dov\u00fa k\u00f4ru a\u00a0cukor. N\u00e1sledne prilejeme pomaran\u010dov\u00fa \u0161\u0165avu a olej a\u00a0znova vy\u0161\u013eah\u00e1me. Prid\u00e1me preosiatu m\u00faku aj s pr\u00e1\u0161kom do pe\u010diva a z\u013eahka v\u0161etko premie\u0161ame. Jablko si o\u010dist\u00edme a nakr\u00e1jame na mesia\u010diky, ktor\u00e9 pouklad\u00e1me na vrch cesta. Pe\u010dieme na 170 \u02daC okolo 50 a\u017e 55 min\u00fat. Po upe\u010den\u00ed vrch kol\u00e1\u010da posypeme pr\u00e1\u0161kov\u00fdm cukrom zmie\u0161an\u00fdm so \u0161koricou.<\/p>\n

Tip:<\/em> Na pe\u010denie m\u00f4\u017eeme pou\u017ei\u0165 plech 20 x 30 cm alebo tortov\u00fa formu s priemerom 24 cm, pod\u013ea toho, ako chceme kol\u00e1\u010d pod\u00e1va\u0165.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

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

Pomaran\u010de n\u00e1m pon\u00fakaj\u00fa nekone\u010dne ve\u013ea d\u00f4vodov, pre\u010do ich milova\u0165!\u00a0S\u00fa bohat\u00e9 na vitam\u00edn C, ako aj vitam\u00edny A, E, B1, B2, B6 a\u00a0bioflavonoidy. Obsahuj\u00fa tie\u017e v\u00e1pnik, \u017eelezo, drasl\u00edk, sel\u00e9n a vl\u00e1kninu\u00a0vo forme pekt\u00ednu podporuj\u00facu tr\u00e1venie, \u010di kyselinu listov\u00fa podporuj\u00facu spr\u00e1vne fungovanie mozgu. No a\u00a0v\u00a0neposlednom rade ich chu\u0165 a v\u00f4\u0148a neodmyslite\u013ene patria k\u00a0Vianociam! Rozvo\u0148ajte v\u00e1\u0161 domov lahodn\u00fdmi viano\u010dn\u00fdmi dezertmi s\u00a0pomaran\u010dmi. Raz ochutn\u00e1te a\u00a0in\u00e9 si u\u017e \u201ena Je\u017ei\u0161ka\u201c pria\u0165 nebudete! \u00a0 \u00a0 RECEPTY \u00a0 Pomaran\u010dov\u00e9 medovn\u00ed\u010dky m\u00e4kk\u00e9 ihne\u010f po upe\u010den\u00ed Potrebujeme: cesto: \u00bd pomaran\u010da, 1 kg hladkej m\u00faky, 250 g pr\u00e1\u0161kov\u00e9ho cukru, 3 vajcia, 125 g masla,\u00a0 200 g medu, 100 ml mlieka, 1PL kakaa, 1 PL zmesi korenia na medovn\u00edky, 2 KL s\u00f3dy bikarb\u00f3ny poleva: \u00bd pomaran\u010da, 3 PL pr\u00e1\u0161kov\u00e9ho cukru, 1 vajce Postup: Nastr\u00fahame si k\u00f4ru z pomaran\u010da v\u00a0objeme jednej k\u00e1vovej ly\u017ei\u010dky. Potom ho prekroj\u00edme a\u00a0z jednej polovice vytla\u010d\u00edme \u0161\u0165avu. Cukor, vajcia a\u00a0maslo vymie\u0161ame, prid\u00e1me med a\u00a0pomaran\u010dov\u00fa \u0161\u0165avu. M\u00faku preosejeme s kakaom, s\u00f3dou bikarb\u00f3nou a medovn\u00edkov\u00fdm koren\u00edm (pokia\u013e ho nem\u00e1me m\u00f4\u017eeme si ho vyrobi\u0165 \u2013 po 1 KL \u0161korice, klin\u010dekov a\u00a0an\u00edzu pomelieme na k\u00e1vovom mlyn\u010deku a zmie\u0161ame). Prid\u00e1me pomaran\u010dov\u00fa k\u00f4ru, pripraven\u00fa tekut\u00fa zmes a mlieko, aby sme vypracovali tuh\u00e9 cesto. Rozdel\u00edme ho na dve \u010dasti, zabal\u00edme do igelitu na noc d\u00e1me […]<\/p>\n","protected":false},"author":1,"featured_media":4426,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,29,31,37],"class_list":["post-4425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-relax","tag-tip","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4425","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=4425"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4425\/revisions"}],"predecessor-version":[{"id":4427,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4425\/revisions\/4427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/4426"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=4425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=4425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=4425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}