{"id":154,"date":"2020-12-19T11:11:11","date_gmt":"2020-12-19T10:11:11","guid":{"rendered":"https:\/\/www.seniormagazin.sk\/?p=154"},"modified":"2020-12-19T11:11:12","modified_gmt":"2020-12-19T10:11:12","slug":"pecene-irske-hovadzie-rebierko-so-zemiakovym-fondantom-tekvicovym-pyre-a-pecenou-cibulkou","status":"publish","type":"post","link":"https:\/\/www.seniormagazin.sk\/?p=154","title":{"rendered":"Pe\u010den\u00e9 \u00edrske hov\u00e4dzie rebierko so zemiakov\u00fdm fondantom, tekvicov\u00fdm pyr\u00e9 a pe\u010denou cibu\u013ekou"},"content":{"rendered":"<p class=\"p1\">Od \u0161\u00e9fkuch\u00e1ra PETRA VARGU<\/p>\n<h5 class=\"p1\">SUROVINY:<\/h5>\n<h5 class=\"p1\">Hov\u00e4dzie rebr\u00e1: 1 rebro, 1 nakr\u00e1jan\u00e1 mrkva, stonky zeleru,1 bobkov\u00fd list, 1 biela cibu\u013ea, 1 l zeleninov\u00e9ho v\u00fdvaru.<\/h5>\n<h5 class=\"p1\">Fond\u00e1n zo zemiakov: 5 zemiakov, 100 g \u00edrskeho masla, so\u013e.<\/h5>\n<h5 class=\"p1\">Pe\u010dene cibu\u013eov\u00e9 pyr\u00e9: 2 biele cibule, 10 ml medu, 5 ml balsamico.<\/h5>\n<h5 class=\"p1\">Tekvicov\u00e9 pyr\u00e9: 250 g tekvice, 50 g masla, so\u013e.<\/h5>\n<p class=\"p1\"><strong>POSTUP:<\/strong><\/p>\n<p class=\"p1\">Hov\u00e4dzie rebro: Do pek\u00e1\u010da vlo\u017ete rebro, mrkvu, zelerov\u00e9 stonky, cibu\u013eu a bobkov\u00fd list, a zalejte zeleninov\u00fdm v\u00fdvarom, prikryte f\u00f3liou a duste v r\u00fare na 160 stup\u0148ov pribli\u017ene 3,5 hodiny. Potom nechajte vychladn\u00fa\u0165 a\u00a0opatrne odstr\u00e1\u0148te z rebier prebyto\u010dn\u00fd tuk a kosti. \u0160\u0165avu pou\u017eijeme nesk\u00f4r.<\/p>\n<p class=\"p1\">Zemiakov\u00fd fond\u00e1n: Zemiaky polo\u017ete do pek\u00e1\u010da, oso\u013ete, okore\u0148te a\u00a0pridajte \u010derstv\u00fd tymian a\u00a0nakoniec maslo. Zakryte f\u00f3liou a\u00a0vlo\u017ete do r\u00fary. Pe\u010dieme na 160 stup\u0148ov jednu hodinu.<\/p>\n<p class=\"p1\">Pe\u010den\u00e9 cibu\u013eov\u00e9 pyr\u00e9: Cibu\u013eu aj so \u0161upkou rozre\u017ete na \u0161tyri \u010dasti, pridajte trochu olivov\u00e9ho oleja. Dajte do r\u00fary na 180 stup\u0148ov na jednu hodinu. Ke\u010f je cibu\u013ea upe\u010den\u00e1, odstr\u00e1\u0148te z\u00a0nej \u0161upku, pridajte med, balzamikov\u00fd ocot a trochu soli a\u00a0rozmixujte ponorn\u00fdm mix\u00e9rom do hladka.<\/p>\n<p class=\"p1\">Tekvicov\u00e9 pyr\u00e9: Nakr\u00e1jan\u00fa tekvicu ulo\u017ete ho hrnca, zalejete studenou vodou a oso\u013ete. Varte 15 a\u017e 20 min\u00fat do m\u00e4kka. V mix\u00e9ri vy\u0161\u013eahajte do hladka a\u00a0e\u0161te pred koncom pridajte maslo na zjemnenie.<\/p>\n<p class=\"p1\"><strong>Gravy om\u00e1\u010dka:<\/strong> \u0160\u0165avu z rebier prive\u010fte do varu, pridajte \u010derven\u00e9 v\u00edno a zredukujte na hladk\u00fa \u0161\u0165avu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Od \u0161\u00e9fkuch\u00e1ra PETRA VARGU SUROVINY: Hov\u00e4dzie rebr\u00e1: 1 rebro, 1 nakr\u00e1jan\u00e1 mrkva, stonky zeleru,1 bobkov\u00fd list, 1 biela cibu\u013ea, 1 l zeleninov\u00e9ho v\u00fdvaru. Fond\u00e1n zo zemiakov: 5 zemiakov, 100 g \u00edrskeho masla, so\u013e. Pe\u010dene cibu\u013eov\u00e9 pyr\u00e9: 2 biele cibule, 10 ml medu, 5 ml balsamico. Tekvicov\u00e9 pyr\u00e9: 250 g tekvice, 50 g masla, so\u013e. POSTUP: &hellip; <\/p>\n","protected":false},"author":1,"featured_media":155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepty"],"_links":{"self":[{"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/posts\/154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=154"}],"version-history":[{"count":1,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions"}],"predecessor-version":[{"id":156,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions\/156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seniormagazin.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}