{"id":4893,"date":"2025-08-05T15:22:02","date_gmt":"2025-08-05T13:22:02","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=4893"},"modified":"2025-08-05T15:22:03","modified_gmt":"2025-08-05T13:22:03","slug":"syry-na-tanieri-leta","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2025\/08\/05\/syry-na-tanieri-leta\/","title":{"rendered":"Syry na tanieri leta"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"640\" src=\"https:\/\/www.magickazena.sk\/magazin\/wp-content\/uploads\/2025\/08\/ai-generated-8215782_640.jpg\" alt=\"\" class=\"wp-image-4894\" srcset=\"https:\/\/www.magickazena.sk\/magazin\/wp-content\/uploads\/2025\/08\/ai-generated-8215782_640.jpg 640w, https:\/\/www.magickazena.sk\/magazin\/wp-content\/uploads\/2025\/08\/ai-generated-8215782_640-300x300.jpg 300w, https:\/\/www.magickazena.sk\/magazin\/wp-content\/uploads\/2025\/08\/ai-generated-8215782_640-150x150.jpg 150w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure><\/div>\n\n\n<p style=\"font-weight: 400;\"><strong>alebo Ak\u00e9 syry sa hodia do letn\u00fdch \u0161al\u00e1tov + netradi\u010dn\u00e9 recepty, ktor\u00e9 prekvapia<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Letn\u00e9 \u0161al\u00e1ty s\u00fa ako dovolenkov\u00e9 dni \u2013 \u013eahk\u00e9, farebn\u00e9 a pln\u00e9 slnka. A ak do nich prid\u00e1me spr\u00e1vny syr, z\u00edskaj\u00fa nov\u00fa \u00farove\u0148 chuti a v\u00fd\u017eivy. Na jeho v\u00fdbere z\u00e1le\u017e\u00ed, preto\u017ee nie je len \u0161al\u00e1tov\u00fdm doplnkom k raj\u010dine, ale skuto\u010dn\u00fd klenot, ktor\u00fd dok\u00e1\u017ee ka\u017ed\u00fd \u0161al\u00e1t premeni\u0165 na gurm\u00e1nsky z\u00e1\u017eitok!<\/strong><\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Pre\u010do patr\u00ed syr do \u0161al\u00e1tu?<\/strong><\/p>\n<p style=\"font-weight: 400;\">Syry dod\u00e1vaj\u00fa \u0161al\u00e1tom pln\u0161iu chu\u0165, kr\u00e9movos\u0165 alebo zauj\u00edmav\u00fd kontrast. S\u00fa zdrojom bielkov\u00edn, v\u00e1pnika a \u2013 \u010do si budeme klama\u0165 \u2013 radosti. A navy\u0161e, aj v malom mno\u017estve dok\u00e1\u017eu spravi\u0165 ve\u013ek\u00fa par\u00e1du.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>TOP syry do letn\u00fdch \u0161al\u00e1tov<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Feta \u2013 slan\u00e1 kr\u00e1\u013eovn\u00e1 Stredomoria<\/strong><\/p>\n<p style=\"font-weight: 400;\">Gr\u00e9cka klasika s mierne slanou chu\u0165ou a drobivou konzistenciou. Skvelo kontrastuje so sladkou chu\u0165ou paradajok, mel\u00f3nu \u010di hrozna.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip na \u0161al\u00e1t:<\/em>&nbsp;Klasika s twistom \u2013&nbsp;feta, vodn\u00fd mel\u00f3n, rukola, m\u00e4ta a tekvicov\u00e9 semienka. Pokvapka\u0165 limetkou a olivov\u00fdm olejom.<\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Mozzarella \u2013 jemnos\u0165 na taliansky sp\u00f4sob<\/strong><\/p>\n<p style=\"font-weight: 400;\">\u010cerstv\u00e1 mozzarella (ide\u00e1lne bufala) sa v\u00fdborne kombinuje s paradajkami, ale aj s ovoc\u00edm. Je neutr\u00e1lna a miluje bazalku.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip na \u0161al\u00e1t: <\/em>Mozzarella, grilovan\u00e9 broskyne, prosciutto a rukola. Dochuti\u0165 balzamikov\u00fdm kr\u00e9mom.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Halloumi \u2013 syr, ktor\u00fd miluje panvicu<\/strong><\/p>\n<p style=\"font-weight: 400;\">Cyprusk\u00fd syr, ktor\u00fd sa neroztop\u00ed, ale kr\u00e1sne zlatne. Po ugrilovan\u00ed vonia ako leto.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip na \u0161al\u00e1t:<\/em>&nbsp;Grilovan\u00fd halloumi, c\u00edcer, pe\u010den\u00e9 papriky, \u010derstv\u00e1 m\u00e4ta a jogurtov\u00fd dresing s cesnakom.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Bryndza \u2013 slovensk\u00e9 zlato<\/strong><\/p>\n<p style=\"font-weight: 400;\">Bryndza v \u0161al\u00e1te? Pre\u010do nie! Netradi\u010dn\u00fd, ale origin\u00e1lny n\u00e1pad. M\u00e1 siln\u00fa chu\u0165 a hod\u00ed sa s mierou \u2013 ako doplnok.<\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><em>Tip na \u0161al\u00e1t:<\/em>&nbsp;Zemiakov\u00fd \u0161al\u00e1t s baby \u0161pen\u00e1tom, re\u010fkovkou a bryndzovou z\u00e1lievkou (rozmie\u0161an\u00e1 s kyslou smotanou a pa\u017e\u00edtkou).<\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Gorgonzola alebo Niva \u2013 pre odv\u00e1\u017enych<\/strong><\/p>\n<p style=\"font-weight: 400;\">Modr\u00e9 syry maj\u00fa v\u00fdrazn\u00fa chu\u0165 a v\u00fdborne kontrastuj\u00fa so sladk\u00fdmi ingredienciami.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip na \u0161al\u00e1t:<\/em>&nbsp;Hru\u0161ka nakr\u00e1jan\u00e1 na tenk\u00e9 pl\u00e1tky, orechy, poctiv\u00e1 niva, poln\u00ed\u010dek a medovo-hor\u010dicov\u00fd dresing.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>\u201eSYROV\u00c9\u201c PRAVIDL\u00c1 PRI PR\u00cdPRAVE \u0160AL\u00c1TOV<\/strong><\/p>\n<ul style=\"font-weight: 400;\">\n<li><strong>menej je viac <\/strong>\u2013 syr m\u00e1 v \u0161al\u00e1te hra\u0165 prv\u00e9 husle, ale nie by\u0165 jedin\u00fd n\u00e1stroj,<\/li>\n<li><strong>zaostren\u00e9 na kvalitu:<\/strong>&nbsp;pri \u010derstv\u00fdch syroch (mozzarella, feta) siahnite po kvalitn\u00fdch, najlep\u0161ie farm\u00e1rskych,<\/li>\n<li><strong>odvaha experimentova\u0165:<\/strong>&nbsp;syr s&nbsp;ovoc\u00edm, s pe\u010denou zeleninou alebo v bryndzovej z\u00e1lievke? \u00c1no, \u00e1no a e\u0161te raz \u00e1no!<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>RECEPTY<\/strong><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Sladko-slan\u00e9 poku\u0161enie \u2013 letn\u00fd \u0161al\u00e1t s mel\u00f3nom, \u010du\u010doriedkami a grilovan\u00fdm halloumi<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na \u0161al\u00e1t:<\/strong> 1 balenie syra&nbsp;<strong>halloumi<\/strong><strong>&nbsp;<\/strong>(cca 200 g), 2 hrste \u010derstv\u00fdch \u0161pen\u00e1tov\u00fdch listov, 2 hrste nakr\u00e1jan\u00e9ho \u010derven\u00e9ho mel\u00f3nu (bez k\u00f4stok), 1 hrs\u0165 \u010du\u010doriedok<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na z\u00e1lievku:<\/strong> kvapka \u010dili om\u00e1\u010dky alebo \u0161tipku su\u0161en\u00e9ho \u010dili,<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">&nbsp;\u0161\u0165ava z 1 limetky, 1 \u010cL medu, tro\u0161ka olivov\u00e9ho oleja (volite\u013en\u00e9)<\/p>\n<p style=\"font-weight: 400;\"><strong>Postup: <\/strong>Najsk\u00f4r si priprav\u00edme&nbsp;<strong>halloumi<\/strong>&nbsp;\u2013 nakr\u00e1jame ho na pl\u00e1tky hrub\u00e9 asi 1 cm. Rozohrejeme grilovaciu panvicu (alebo oby\u010dajn\u00fa), na sucho a poriadne rozhor\u00fa\u010den\u00fa. Syr opek\u00e1me z oboch str\u00e1n asi 2 a\u017e 3 min\u00faty, k\u00fdm sa nevytvoria zlatist\u00e9 p\u00e1siky a nezhustne. Po ope\u010den\u00ed ho nech\u00e1me chv\u00ed\u013eku vychladn\u00fa\u0165. Medzit\u00fdm si priprav\u00edme&nbsp;<strong>z\u00e1lievku<\/strong>&nbsp;\u2013 v malej miske zmie\u0161ame&nbsp;<strong>limetkov\u00fa \u0161\u0165avu, med<\/strong><strong>&nbsp;<\/strong>a<strong>&nbsp;<\/strong><strong>kvapku \u010dili<\/strong>. Premie\u0161ame, aby sa med rozpustil. Ak chceme jemnej\u0161iu verziu, prid\u00e1me tro\u0161ku olivov\u00e9ho oleja. Do ve\u013ekej misy vlo\u017e\u00edme&nbsp;<strong>\u0161pen\u00e1tov\u00e9 listy<\/strong>, prid\u00e1me kocky mel\u00f3na a \u010derstv\u00e9&nbsp;<strong>\u010du\u010doriedky<\/strong>. Opatrne premie\u0161ame. Navrch polo\u017e\u00edme e\u0161te tepl\u00fd&nbsp;<strong>grilovan\u00fd halloumi<\/strong>, bu\u010f v cel\u00fdch pl\u00e1tkoch alebo ho m\u00f4\u017eeme natrha\u0165 na v\u00e4\u010d\u0161ie k\u00fasky, pri\u010dom bude kr\u00e1sne kontrastova\u0165 s&nbsp;ovoc\u00edm. Na z\u00e1ver v\u0161etko pokvapk\u00e1me pripravenou z\u00e1lievkou a hne\u010f pod\u00e1vame.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em> Chceme \u0161al\u00e1t serv\u00edrova\u0165 ako efektn\u00e9 predjedlo? Sk\u00fasme ho naaran\u017eova\u0165 na jednotliv\u00e9 taniere \u2013 ka\u017ed\u00fd s malou kop\u010dekom \u0161pen\u00e1tu, k\u00faskami ovocia a k\u00faskom hor\u00faceho syra. Ozdobme l\u00edstkom m\u00e4ty alebo bazalky a m\u00e1me umeleck\u00e9 dielo. Vizu\u00e1lne aj chu\u0165ovo WOW! Sladk\u00e9 ovocie + slan\u00fd syr = dokonal\u00fd balans!<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Balk\u00e1nsky ve\u010der pod pergolou \u2013 balk\u00e1nsky \u0161al\u00e1t s arti\u010dokmi, olivami a grilovan\u00fdm bakla\u017e\u00e1nom<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na \u0161al\u00e1t:<\/strong> 1 poh\u00e1r nakladan\u00fdch arti\u010dokov (m\u00f4\u017eu by\u0165 aj marinovan\u00e9), 1 men\u0161ia hrs\u0165 \u010diernych ol\u00edv (ide\u00e1lne kalamata), 1 \u010derven\u00e1 cibu\u013eu, 1 bakla\u017e\u00e1n, 1 hrs\u0165 cherry paradajok, 100 g fety (alebo balk\u00e1nskeho syra)<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na z\u00e1lievku:<\/strong> 3 PL olivov\u00e9ho oleja, \u0161\u0165ava z \u00bd citr\u00f3na, 1 \u010cL su\u0161en\u00e9ho oregana, so\u013e a \u010dierne korenie pod\u013ea chuti<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Postup: <\/strong>Najprv si priprav\u00edme&nbsp;bakla\u017e\u00e1n&nbsp;\u2013 nakr\u00e1jame ho na kolieska alebo pozd\u013a\u017ene pl\u00e1tky, mierne osol\u00edme a nech\u00e1me \u201evypoti\u0165\u201c aspo\u0148 10 min\u00fat. Potom ho osu\u0161\u00edme papierovou utierkou a ugrilujeme z oboch str\u00e1n na panvici alebo grilovacej platni, k\u00fdm kr\u00e1sne nezm\u00e4kne a nez\u00edska jemne hnedast\u00fa farbu. Nech\u00e1me ho vychladn\u00fa\u0165. Cherry paradajky&nbsp;prekroj\u00edme na polovice,&nbsp;\u010derven\u00fa cibu\u013eu&nbsp;nakr\u00e1jame na tenk\u00e9 kolieska a ak s\u00fa pr\u00edli\u0161 \u0161tip\u013eav\u00e9, m\u00f4\u017eeme ich na chv\u00ed\u013eu ponori\u0165 do studenej vody \u2013 zjemnia sa. Arti\u010doky&nbsp;sced\u00edme a pr\u00edpadne prekroj\u00edme na men\u0161ie k\u00fasky.&nbsp;Olivy&nbsp;nech\u00e1me vcelku alebo prekroj\u00edme \u2013 pod\u013ea chuti. V\u0161etko zmie\u0161ame v miske: cherry paradajky, arti\u010doky, olivy, cibu\u013eu a k\u00fasky grilovan\u00e9ho bakla\u017e\u00e1nu. Navrch rozdrob\u00edme&nbsp;fetu&nbsp;\u2013 len tak, rukou, aby vytvorila kr\u00e9mov\u00e9 ostrov\u010deky slanosti. Z\u00e1lievku si priprav\u00edme v malej miske: zmie\u0161ame&nbsp;olivov\u00fd olej, citr\u00f3nov\u00fa \u0161\u0165avu, oregano&nbsp;a pod\u013ea chuti prid\u00e1me so\u013e a \u010dierne korenie. V\u0161etko premie\u0161ame. Hotov\u00fd \u0161al\u00e1t prelejeme z\u00e1lievkou a nech\u00e1me p\u00e1r min\u00fat post\u00e1\u0165, aby sa chute prepojili. M\u00f4\u017eeme pod\u00e1va\u0165 samotn\u00fd alebo s \u010derstvou bagetkou.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em>&nbsp;Fetu m\u00f4\u017eeme nalo\u017ei\u0165 aj de\u0148 vopred do olivov\u00e9ho oleja s cesnakom a bylinkami. Ak chceme \u0161al\u00e1t pod\u00e1va\u0165 ako hlavn\u00e9 jedlo, m\u00f4\u017eeme do\u0148 prida\u0165 aj uvaren\u00fa quinou alebo kuskus \u2013 nasaje chu\u0165 a pekne zas\u00fdti.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>\u013dudov\u00e1 veselica \u2013 bryndzov\u00fd \u0161al\u00e1t so zemiakmi a&nbsp;re\u010fkovkami<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>&nbsp;ingrediencie na \u0161al\u00e1t:<\/strong> 600 g nov\u00fdch zemiakov, 10 re\u010fkoviek, 2 hrste baby \u0161pen\u00e1tu alebo po\u013en\u00ed\u010dka, 2 jarn\u00e9 cibu\u013eky, so\u013e, \u010dierne korenie, pa\u017e\u00edtka alebo k\u00f4por, olivov\u00fd olej<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na dresing: <\/strong>200 g bryndze, 6 PL kyslej smotany, \u010dierne korenie<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Postup:<\/strong> Zemiaky uvar\u00edme do m\u00e4kka v \u0161upke, nech\u00e1me vychladn\u00fa\u0165 a nakr\u00e1jame na kolieska. V malej miske zmie\u0161ame bryndzu s kyslou smotanou a dochut\u00edme \u010diernym koren\u00edm. Re\u010fkovky nakr\u00e1jame na tenk\u00e9 pl\u00e1tky, cibu\u013eku na kolieska. V miske zmie\u0161ame zemiaky, \u0161pen\u00e1t, re\u010fkovky a cibu\u013eku. Jemne vmie\u0161ame bryndzov\u00fd dresing a dochut\u00edme. Posypeme nasekanou pa\u017e\u00edtkou a pokvapk\u00e1me olivov\u00fdm olejom.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em>&nbsp;V\u00fdborne chut\u00ed aj s vaj\u00ed\u010dkom natvrdo navrchu alebo s chrumkav\u00fdm slaninov\u00fdm chipsom pre kontrast.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Syrovo-zemiakov\u00e9 pote\u0161enie \u2013 zemiakov\u00fd \u0161al\u00e1t s rukolou, vaj\u00ed\u010dkom a&nbsp;parmez\u00e1nom<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na \u0161al\u00e1t:<\/strong> 500 g nov\u00fdch zemiakov, 2 vajcia, 1 hrs\u0165 rukoly, 2 \u2013 3 PL kyslej smotany, 1 PL nasekanej pa\u017e\u00edtky, hoblinky parmez\u00e1nu (pod\u013ea chuti)<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na z\u00e1lievku:<\/strong>&nbsp;1 \u010cL dijonskej alebo plnotu\u010dnej hor\u010dice, 1 \u010cL medu, 2 PL olivov\u00e9ho oleja, \u0161\u0165ava z \u00bd citr\u00f3na, so\u013e, \u010derstvo mlet\u00e9 \u010dierne korenie<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Postup: <\/strong>Zemiaky dobre umyjeme, uvar\u00edme v \u0161upke dom\u00e4kka (trv\u00e1 to pribli\u017ene 15 a\u017e 20 min\u00fat), nech\u00e1me ich mierne vychladn\u00fa\u0165 a nakr\u00e1jame na kolieska alebo v\u00e4\u010d\u0161ie k\u00fasky. Vajcia uvar\u00edme natvrdo, potom ich ol\u00fapeme a nakr\u00e1jame na \u0161tvrtiny. V miske premie\u0161ame kysl\u00fa smotanu s nasekanou pa\u017e\u00edtkou. Jemne osol\u00edme a okoren\u00edme. V men\u0161ej miske si priprav\u00edme z\u00e1lievku: vymie\u0161ame hor\u010dicu s medom, prid\u00e1me citr\u00f3nov\u00fa \u0161\u0165avu a olivov\u00fd olej. Dochut\u00edme so\u013eou a \u010derstvo mlet\u00fdm koren\u00edm. Na ve\u013ekom tanieri alebo vo v\u00e4\u010d\u0161ej miske naaran\u017eujeme zemiaky, prid\u00e1me rukolu, navrch d\u00e1me smotanovo-pa\u017e\u00edtkov\u00fd kr\u00e9m, pouklad\u00e1me \u0161tvrtiny vajec a v\u0161etko posypeme hoblinkami parmez\u00e1nu. Na z\u00e1ver \u0161al\u00e1t pokvapk\u00e1me pripravenou z\u00e1lievkou a ihne\u010f pod\u00e1vame.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em>&nbsp;Kombin\u00e1cia tradi\u010dn\u00fdch chut\u00ed s modern\u00fdm \u0161mrncom \u2013 parmez\u00e1n dod\u00e1 \u00fader chuti.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Jemn\u00e9 pohladenie \u2013 caprese s brosky\u0148ou a&nbsp;mozzarellou<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na \u0161al\u00e1t: <\/strong>2 zrel\u00e9 broskyne, 2 mozzarelly (najlep\u0161ie bufala)<strong>, <\/strong>2 hrste rukoly, p\u00e1r l\u00edstkov bazalky, hrubozrnn\u00e1 so\u013e, mlet\u00e9 \u010dierne korenie<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na z\u00e1lievku: <\/strong>balzamikov\u00fd kr\u00e9m, olivov\u00fd olej<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Postup:<\/strong> Broskyne nakr\u00e1jame na tenk\u00e9 pl\u00e1tky (m\u00f4\u017eeme ju aj kr\u00e1tko ugrilova\u0165). Mozzarellu natrh\u00e1me na v\u00e4\u010d\u0161ie k\u00fasky. Na tanier ulo\u017e\u00edme rukolu, prid\u00e1me mozzarellu a broskyne. Ozdob\u00edme l\u00edstkami bazalky, dochut\u00edme so\u013eou a koren\u00edm. Pokvapk\u00e1me balzamikov\u00fdm kr\u00e9mom a olivov\u00fdm olejom.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em>&nbsp;Skvele chut\u00ed aj s k\u00faskom prosciutta \u2013 ale aj bez neho je to letn\u00e1 par\u00e1da.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\"><strong>Fant\u00e1zia letnej z\u00e1hrady \u2013 \u0161al\u00e1t s gorgonzolou, hru\u0161kou a&nbsp;orechami<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Potrebujeme:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na \u0161al\u00e1t: <\/strong>2 zrel\u00e9 hru\u0161ky, 160 g gorgonzoly alebo nivy, 2 hrste vla\u0161sk\u00fdch orechov (alebo pekanov\u00fdch), zmes po\u013en\u00fdch \u0161al\u00e1tov (rukola, poln\u00ed\u010dek, \u0161pen\u00e1t a podobne), 2 \u010cL medu, 2 \u010cL dijonskej hor\u010dice, 2 PL bieleho v\u00ednneho octu, 6 PL olivov\u00e9ho oleja, so\u013e, korenie<\/li>\n<li style=\"font-weight: 400;\"><strong>ingrediencie na dresing:<\/strong> med, hor\u010dicu, ocot, olej, so\u013e a&nbsp;korenie<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\"><strong>Postup:<\/strong><\/p>\n<p style=\"font-weight: 400;\">Hru\u0161ky nakr\u00e1jame na pl\u00e1tky. M\u00f4\u017eeme ich aj jemne opiec\u0165 na panvici, k\u00fdm nezm\u00e4kn\u00fa a nezosladn\u00fa. Gorgonzolu natrh\u00e1me alebo nakr\u00e1jame na k\u00fasky. Orechy ope\u010dieme na suchej panvici, aby pustili ar\u00f3mu. Na taniere naaran\u017eujeme \u0161al\u00e1t, prid\u00e1me hru\u0161ky, syr a orechy. V miske vymie\u0161ame pr\u00edsady na dresing, ktor\u00fdm pokvapk\u00e1me \u0161al\u00e1t a&nbsp;pod\u00e1vame.<\/p>\n<p style=\"font-weight: 400;\"><em>Tip:<\/em>&nbsp;Skvel\u00fd s poh\u00e1rom bieleho v\u00edna \u2013 a hodi\u0165 sa bude aj k\u00fa\u0161tik ciabatty alebo bagetky.<\/p>\n<p style=\"font-weight: 400;\">\n<\/p><blockquote>\n<p style=\"font-weight: 400;\"><em>TIP NA Z\u00c1VER: <\/em>Leto je ide\u00e1lny \u010das na to, aby sme jedli \u013eahko, sez\u00f3nne \u2013 a s fant\u00e1ziou. Syrov\u00fd \u0161al\u00e1t m\u00f4\u017ee by\u0165 nielen pr\u00edlohou, ale aj hviezdou stola. Tak nech to sy\u010d\u00ed, let\u00ed a chut\u00ed!<\/p>\n<\/blockquote>\n<p style=\"font-weight: 400;\">\n<\/p><p style=\"font-weight: 400;\">ZunaS<\/p>\n<p style=\"font-weight: 400;\"><\/p>","protected":false},"excerpt":{"rendered":"<p>alebo Ak\u00e9 syry sa hodia do letn\u00fdch \u0161al\u00e1tov + netradi\u010dn\u00e9 recepty, ktor\u00e9 prekvapia &nbsp; Letn\u00e9 \u0161al\u00e1ty s\u00fa ako dovolenkov\u00e9 dni \u2013 \u013eahk\u00e9, farebn\u00e9 a pln\u00e9 slnka. A ak do nich prid\u00e1me spr\u00e1vny syr, z\u00edskaj\u00fa nov\u00fa \u00farove\u0148 chuti a v\u00fd\u017eivy. Na jeho v\u00fdbere z\u00e1le\u017e\u00ed, preto\u017ee nie je len \u0161al\u00e1tov\u00fdm doplnkom k raj\u010dine, ale skuto\u010dn\u00fd klenot, ktor\u00fd dok\u00e1\u017ee ka\u017ed\u00fd \u0161al\u00e1t premeni\u0165 na gurm\u00e1nsky z\u00e1\u017eitok! Pre\u010do patr\u00ed syr do \u0161al\u00e1tu? Syry dod\u00e1vaj\u00fa \u0161al\u00e1tom pln\u0161iu chu\u0165, kr\u00e9movos\u0165 alebo zauj\u00edmav\u00fd kontrast. S\u00fa zdrojom bielkov\u00edn, v\u00e1pnika a \u2013 \u010do si budeme klama\u0165 \u2013 radosti. A navy\u0161e, aj v malom mno\u017estve dok\u00e1\u017eu spravi\u0165 ve\u013ek\u00fa par\u00e1du. TOP syry do letn\u00fdch \u0161al\u00e1tov &nbsp; Feta \u2013 slan\u00e1 kr\u00e1\u013eovn\u00e1 Stredomoria Gr\u00e9cka klasika s mierne slanou chu\u0165ou a drobivou konzistenciou. Skvelo kontrastuje so sladkou chu\u0165ou paradajok, mel\u00f3nu \u010di hrozna. Tip na \u0161al\u00e1t:&nbsp;Klasika s twistom \u2013&nbsp;feta, vodn\u00fd mel\u00f3n, rukola, m\u00e4ta a tekvicov\u00e9 semienka. Pokvapka\u0165 limetkou a olivov\u00fdm olejom. &nbsp; Mozzarella \u2013 jemnos\u0165 na taliansky sp\u00f4sob \u010cerstv\u00e1 mozzarella (ide\u00e1lne bufala) sa v\u00fdborne kombinuje s paradajkami, ale aj s ovoc\u00edm. Je neutr\u00e1lna a miluje bazalku. Tip na \u0161al\u00e1t: Mozzarella, grilovan\u00e9 broskyne, prosciutto a rukola. Dochuti\u0165 balzamikov\u00fdm kr\u00e9mom. Halloumi \u2013 syr, ktor\u00fd miluje panvicu Cyprusk\u00fd syr, ktor\u00fd sa neroztop\u00ed, ale kr\u00e1sne zlatne. Po ugrilovan\u00ed vonia ako [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4894,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,24,29,21],"class_list":["post-4893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-krasa","tag-relax","tag-zdravie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4893","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=4893"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4893\/revisions"}],"predecessor-version":[{"id":4895,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/4893\/revisions\/4895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/4894"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=4893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=4893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=4893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}