{"id":5032,"date":"2025-11-04T12:44:24","date_gmt":"2025-11-04T11:44:24","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=5032"},"modified":"2025-11-04T12:44:25","modified_gmt":"2025-11-04T11:44:25","slug":"chut-jesene-a-zimy-s-ktorou-mozeme-precestovat-zem","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2025\/11\/04\/chut-jesene-a-zimy-s-ktorou-mozeme-precestovat-zem\/","title":{"rendered":"Chu\u0165 jesene a zimy, s\u00a0ktorou m\u00f4\u017eeme \u201eprecestova\u0165\u201c Zem"},"content":{"rendered":"\n
\"\"
Image by\u00a0NoName_13<\/a>\u00a0from\u00a0Pixabay<\/a><\/figcaption><\/figure>\n\n\n

– cel\u00fd svet v jablku<\/strong><\/p>\n

\u00a0<\/p>\n

Jablko \u2013 oby\u010dajn\u00e9 a pritom v\u00fdnimo\u010dn\u00e9. Patr\u00ed medzi tie plody, ktor\u00e9 k jeseni neodmyslite\u013ene patria: zreje, ke\u010f listy menia farbu, a jeho v\u00f4\u0148a sa mie\u0161a s chladom rann\u00e9ho vzduchu. Kedysi sa jablk\u00e1 ukladali do debien so slamou, aby vydr\u017eali cel\u00fa zimu \u2013 dnes z nich pripravujeme komp\u00f3ty, d\u017eemy, \u010datn\u00ed \u010di vo\u0148av\u00e9 pyr\u00e9. Nie je to len trad\u00edcia \u2013 je to aj zdrav\u00fd zvyk. Jablk\u00e1 obsahuj\u00fa vitam\u00edny C, A, E a skupiny B, s\u00fa bohat\u00e9 na vl\u00e1kninu a podporuj\u00fa tr\u00e1venie. Pom\u00e1haj\u00fa udr\u017eiava\u0165 hladinu cukru v krvi, posil\u0148uj\u00fa imunitu a pre\u010dis\u0165uj\u00fa organizmus. Na jese\u0148, ke\u010f telo prirodzene spoma\u013euje, s\u00fa ako stvoren\u00e9 na to, aby n\u00e1m dodali jemn\u00fa, pr\u00edrodn\u00fa energiu. Vysk\u00fa\u0161ajte recepty, ktor\u00e9 uk\u00e1\u017eu, ako sa d\u00e1 to na\u0161e \u201eslovensk\u00e9\u201c jablko obliec\u0165 do chut\u00ed a v\u00f4n\u00ed sveta \u2013 od levandule z Provence a\u017e po korenie z\u00a0Indie!<\/strong><\/p>\n

\u00a0<\/p>\n

Jablkov\u00fd d\u017eem s levandu\u013eou (franc\u00fazska provens\u00e1lska romantika)<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 kg jab\u013ak, 400 g cukru, 1 citr\u00f3n (\u0161\u0165avu aj k\u00f4ru), \u010cL su\u0161enej levandule<\/p>\n

Postup:<\/strong> Jablk\u00e1 o\u0161\u00fapeme, nakr\u00e1jame a vlo\u017e\u00edme do hrnca s cukrom a citr\u00f3nom. Prid\u00e1me levandu\u013eu \u2013 ide\u00e1lne v malom g\u00e1zovom vrec\u00fa\u0161ku, aby sme ju mohli nesk\u00f4r vybra\u0165. Var\u00edme pomaly, k\u00fdm sa zmes nezmen\u00ed na vo\u0148av\u00fd d\u017eem, ktor\u00fd sa jemne leskne.<\/p>\n

Tip:<\/em>\u00a0Ak prid\u00e1me na konci tro\u0161ku vanilky alebo kvapku medu, z\u00edska d\u017eem hrejiv\u00fd t\u00f3n a v\u00fdborne sa hod\u00ed aj k syrom.<\/p>\n

\u00a0<\/p>\n

Pikantn\u00fd jablkov\u00fd \u010datn\u00ed (indick\u00e9 k\u00fazlo)<\/strong><\/p>\n

Potrebujeme:<\/strong> 5 jab\u013ak, 1 v\u00e4\u010d\u0161iu cibu\u013eu, hrs\u0165 hrozienok, 1 PL nastr\u00fahan\u00e9ho \u010derstv\u00e9ho z\u00e1zvoru, 1\/2 \u010dili papri\u010dky, 1\/2 \u010cL \u0161korice, 1\/2 \u010cL hor\u010di\u010dn\u00fdch semienok, 100 ml jabl\u010dn\u00e9ho octu, 100 g hned\u00e9ho cukru<\/p>\n

Postup:<\/strong> V\u0161etko nakr\u00e1jame, vlo\u017e\u00edme do hrnca, zalejeme octom a prid\u00e1me koreniny. Var\u00edme na miernom ohni asi hodinu, k\u00fdm sa \u010datn\u00ed nezahust\u00ed a prevo\u0148aj\u00fa ho exotick\u00e9 v\u00f4ne.<\/p>\n

Tip:<\/em>\u00a0Tento \u010datn\u00ed je skvel\u00fd k syrom, pe\u010den\u00e9mu m\u00e4su \u010di hriankam. Ak ho rozmixujeme, m\u00f4\u017eeme ho pou\u017ei\u0165 aj ako om\u00e1\u010dku k ry\u017ei.<\/p>\n

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

Jablkov\u00fd komp\u00f3t s citr\u00f3novou tr\u00e1vou a z\u00e1zvorom (thajsk\u00e9 tajomstvo)<\/strong><\/p>\n

Potrebujeme:<\/strong> 6 jab\u013ak, 1 stonku citr\u00f3novej tr\u00e1vy, 2 cm \u010derstv\u00e9ho z\u00e1zvoru, 2 PL medu, 1 l vody<\/p>\n

Postup:<\/strong> Vodu privedieme do varu, prid\u00e1me nakr\u00e1jan\u00fa citr\u00f3nov\u00fa tr\u00e1vu a z\u00e1zvor, a nech\u00e1me 10 min\u00fat l\u00fahova\u0165. Potom prid\u00e1me na mesia\u010diky nakr\u00e1jan\u00e9 jablk\u00e1 a med, a var\u00edme e\u0161te 10 \u2013 15 min\u00fat.<\/p>\n

Tip:<\/em>\u00a0Ak po vychladnut\u00ed prid\u00e1me p\u00e1r kvapiek kokosov\u00e9ho mlieka, dostaneme svie\u017ei dezert s n\u00e1dychom exotiky.<\/p>\n

\u00a0<\/p>\n

Jablk\u00e1 s kokosom a kardam\u00f3nom (orient\u00e1lne pyr\u00e9)<\/strong><\/p>\n

Potrebujeme:<\/strong> 4 jablk\u00e1, 100 ml kokosov\u00e9ho mlieka, 2 PL kokosov\u00e9ho cukru, \u0161tipku mlet\u00e9ho kardam\u00f3mu<\/p>\n

Postup:<\/strong> Jablk\u00e1 o\u0161\u00fapeme, nakr\u00e1jame a podus\u00edme s trochou vody. Ke\u010f zm\u00e4kn\u00fa, prid\u00e1me kokosov\u00e9 mlieko, cukor a kardam\u00f3n. V\u0161etko spolu kr\u00e1tko povar\u00edme a rozmixujeme na hladk\u00e9 pyr\u00e9.\u00a0<\/strong><\/p>\n

Tip:<\/em>\u00a0Pyr\u00e9 je vynikaj\u00face na lievance, do jogurtu alebo ako z\u00e1klad pre r\u00fdchly dezert \u2013 sta\u010d\u00ed prida\u0165 hrs\u0165 orechov a trochu \u0161\u013eaha\u010dky.<\/p>\n

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

Jablkov\u00e1 pomaz\u00e1nka s bryndzou a orechmi (na slovensk\u00fd sp\u00f4sob s twistom)<\/strong><\/p>\n

Potrebujeme:<\/strong> 1 pe\u010den\u00e9 jablko, 100 g bryndze, 1 \u010cL medu, hrs\u0165 nasekan\u00fdch vla\u0161sk\u00fdch orechov, p\u00e1r kvapiek citr\u00f3novej \u0161\u0165avy<\/p>\n

Postup:<\/strong> Pe\u010den\u00e9 jablko rozpu\u010d\u00edme vidli\u010dkou, prid\u00e1me bryndzu, med, orechy a citr\u00f3nov\u00fa \u0161\u0165avu. Vymie\u0161ame do hladka.<\/p>\n

Tip:<\/em>\u00a0Ak pomaz\u00e1nku natrieme na ope\u010den\u00fd chlieb a ozdob\u00edme vetvi\u010dkou tymianu, z\u00edskame chu\u0165ovku, ktor\u00e1 by sa nestratila ani na v\u00ednnom festivale.<\/p>\n

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

Pe\u010den\u00e9 jablk\u00e1 v \u010dervenom v\u00edne s koren\u00edm (talianske pote\u0161enie)<\/strong><\/p>\n

Potrebujeme:<\/strong> 4 v\u00e4\u010d\u0161ie jablk\u00e1, 250 ml \u010derven\u00e9ho v\u00edna, 3 PL cukru, 1 ty\u010dinku \u0161korice, p\u00e1r klin\u010dekov, k\u00fasok pomaran\u010dovej k\u00f4ry<\/p>\n

Postup:<\/strong> Jablk\u00e1 o\u0161\u00fapeme, nech\u00e1me cel\u00e9 a ulo\u017e\u00edme do pek\u00e1\u010da. Zalejeme v\u00ednom, prid\u00e1me cukor, \u0161koricu, klin\u010deky a pomaran\u010dov\u00fa k\u00f4ru. Pe\u010dieme pri 180 \u00b0C asi 30 \u2013 40 min\u00fat, k\u00fdm sa v\u00edno nezredukuje na hust\u00fa om\u00e1\u010dku.<\/p>\n

Tip:<\/em>\u00a0Pod\u00e1vame s ly\u017ei\u010dkou mascarpone alebo vanilkovej zmrzliny \u2013 dezert ako z talianskej trattorie.<\/p>\n

\u00a0<\/p>\n

Jablkov\u00fd d\u017eem s ga\u0161tanov\u00fdm pyr\u00e9 a rumom (zima na taliansky sp\u00f4sob)<\/strong><\/p>\n

Potrebujeme:<\/strong>
500 g jab\u013ak, 250 g ga\u0161tanov\u00e9ho pyr\u00e9, 200 g cukru, 1 vanilkov\u00fd lusk, 1 PL tmav\u00e9ho rumu<\/p>\n

Postup:<\/strong> Jablk\u00e1 o\u0161\u00fapeme, nakr\u00e1jame a povar\u00edme s cukrom a vanilkou do m\u00e4kka. Prid\u00e1me ga\u0161tanov\u00e9 pyr\u00e9 a rum, premie\u0161ame a e\u0161te p\u00e1r min\u00fat povar\u00edme, aby sa chute spojili.<\/p>\n

Tip:<\/em>\u00a0Tento d\u017eem chut\u00ed \u00fa\u017easne na palacink\u00e1ch alebo ako n\u00e1pl\u0148 do lineck\u00fdch kol\u00e1\u010dikov \u2013 a kr\u00e1sne sa hod\u00ed aj ako jedl\u00fd dar\u010dek.<\/p>\n

\u00a0<\/p>\n

TIP NA Z\u00c1VER:<\/em> Jese\u0148 a\u00a0zima s\u00fa s\u00edce chladn\u00e9 a siv\u00e9, ale jablk\u00e1 po\u010das nich vedia rozohra\u0165 cel\u00fa paletu chut\u00ed, farieb a v\u00f4n\u00ed. Sta\u010d\u00ed otvori\u0165 zav\u00e1rac\u00ed poh\u00e1r \u2013 a s ka\u017edou ly\u017ei\u010dkou sa \u010dlovek ocitne niekde inde \u2013 raz v Provence, raz v Indii, raz doma v kuchyni, kde to vonia ako u babi\u010dky.<\/p>\n

A mo\u017eno pr\u00e1ve v tom je ich k\u00fazlo \u2013 \u017ee\u00a0v oby\u010dajnom jablku sa ukr\u00fdva cel\u00fd svet!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

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

– cel\u00fd svet v jablku \u00a0 Jablko \u2013 oby\u010dajn\u00e9 a pritom v\u00fdnimo\u010dn\u00e9. Patr\u00ed medzi tie plody, ktor\u00e9 k jeseni neodmyslite\u013ene patria: zreje, ke\u010f listy menia farbu, a jeho v\u00f4\u0148a sa mie\u0161a s chladom rann\u00e9ho vzduchu. Kedysi sa jablk\u00e1 ukladali do debien so slamou, aby vydr\u017eali cel\u00fa zimu \u2013 dnes z nich pripravujeme komp\u00f3ty, d\u017eemy, \u010datn\u00ed \u010di vo\u0148av\u00e9 pyr\u00e9. Nie je to len trad\u00edcia \u2013 je to aj zdrav\u00fd zvyk. Jablk\u00e1 obsahuj\u00fa vitam\u00edny C, A, E a skupiny B, s\u00fa bohat\u00e9 na vl\u00e1kninu a podporuj\u00fa tr\u00e1venie. Pom\u00e1haj\u00fa udr\u017eiava\u0165 hladinu cukru v krvi, posil\u0148uj\u00fa imunitu a pre\u010dis\u0165uj\u00fa organizmus. Na jese\u0148, ke\u010f telo prirodzene spoma\u013euje, s\u00fa ako stvoren\u00e9 na to, aby n\u00e1m dodali jemn\u00fa, pr\u00edrodn\u00fa energiu. Vysk\u00fa\u0161ajte recepty, ktor\u00e9 uk\u00e1\u017eu, ako sa d\u00e1 to na\u0161e \u201eslovensk\u00e9\u201c jablko obliec\u0165 do chut\u00ed a v\u00f4n\u00ed sveta \u2013 od levandule z Provence a\u017e po korenie z\u00a0Indie! \u00a0 Jablkov\u00fd d\u017eem s levandu\u013eou (franc\u00fazska provens\u00e1lska romantika) Potrebujeme: 1 kg jab\u013ak, 400 g cukru, 1 citr\u00f3n (\u0161\u0165avu aj k\u00f4ru), \u010cL su\u0161enej levandule Postup: Jablk\u00e1 o\u0161\u00fapeme, nakr\u00e1jame a vlo\u017e\u00edme do hrnca s cukrom a citr\u00f3nom. Prid\u00e1me levandu\u013eu \u2013 ide\u00e1lne v malom g\u00e1zovom vrec\u00fa\u0161ku, aby sme ju mohli nesk\u00f4r vybra\u0165. Var\u00edme pomaly, k\u00fdm sa zmes nezmen\u00ed na vo\u0148av\u00fd d\u017eem, ktor\u00fd sa jemne […]<\/p>\n","protected":false},"author":1,"featured_media":5033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[38,29,31,21,37],"class_list":["post-5032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty-a-rady","tag-domacnost","tag-relax","tag-tip","tag-zdravie","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5032","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=5032"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5032\/revisions"}],"predecessor-version":[{"id":5034,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/5032\/revisions\/5034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/5033"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=5032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=5032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=5032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}