{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.foodfest.sk\/priprava-spenatu\/#Article","mainEntityOfPage":"https:\/\/www.foodfest.sk\/priprava-spenatu\/","headline":"Pr\u00edprava \u0161pen\u00e1tu. 8 r\u00e1d ako pripravi\u0165 \u010derstv\u00fd \u0161pen\u00e1t z listov","name":"Pr\u00edprava \u0161pen\u00e1tu. 8 r\u00e1d ako pripravi\u0165 \u010derstv\u00fd \u0161pen\u00e1t z listov","description":"Najlep\u0161ie pre pr\u00edpravu \u0161pen\u00e1tu je pou\u017ei\u0165 \u010derstv\u00fd \u0161pen\u00e1t zo z\u00e1hradky – jemne posekan\u00fd do polievok na tanieri, alebo mrazen\u00fd \u0161pen\u00e1t na pr\u00edpravu pr\u00edvarku, placiek, rol\u00e1d a\u00a0podobne. Pr\u00edprava \u0161pen\u00e1tov\u00fdch listov pozost\u00e1va z umytia, ale ve\u013emi citlivo, aby sme ich nepo\u0161kodli e\u0161te pred samotnou pr\u00edpravou. Pr\u00edprava \u0161pen\u00e1tu Vyberajte len \u0161pen\u00e1t so zelen\u00fdmi, nezv\u00e4dnut\u00fdmi l\u00edstkami. \u010cerstv\u00e9 listy treba […]","datePublished":"2016-03-20","dateModified":"2021-09-26","author":{"@type":"Person","@id":"https:\/\/www.foodfest.sk\/autor\/lucka\/#Person","name":"Lucia","url":"https:\/\/www.foodfest.sk\/autor\/lucka\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/d3a5f4906ddcef8df049ab79e3183e82?s=96&d=monsterid&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/d3a5f4906ddcef8df049ab79e3183e82?s=96&d=monsterid&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Foodfest.sk","logo":{"@type":"ImageObject","@id":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2021\/01\/Header-u-Jakuba-III-podnadpis-VI-v2.png","url":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2021\/01\/Header-u-Jakuba-III-podnadpis-VI-v2.png","width":421,"height":137}},"image":{"@type":"ImageObject","@id":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2016\/03\/\u0160pen\u00e1t.jpg","url":"https:\/\/www.foodfest.sk\/wp-content\/uploads\/2016\/03\/\u0160pen\u00e1t.jpg","height":768,"width":1024},"url":"https:\/\/www.foodfest.sk\/priprava-spenatu\/","video":{"message":"Forbidden"},"about":["Ako na to"],"wordCount":2267,"keywords":["jar","ve\u013ek\u00e1 noc"],"articleBody":"Najlep\u0161ie pre pr\u00edpravu \u0161pen\u00e1tu je pou\u017ei\u0165 \u010derstv\u00fd \u0161pen\u00e1t zo z\u00e1hradky – jemne posekan\u00fd do polievok na tanieri, alebo mrazen\u00fd \u0161pen\u00e1t na pr\u00edpravu pr\u00edvarku, placiek, rol\u00e1d a\u00a0podobne. Pr\u00edprava \u0161pen\u00e1tov\u00fdch listov pozost\u00e1va z umytia, ale ve\u013emi citlivo, aby sme ich nepo\u0161kodli e\u0161te pred samotnou pr\u00edpravou.     (adsbygoogle = window.adsbygoogle || []).push({});Pr\u00edprava \u0161pen\u00e1tuVyberajte len \u0161pen\u00e1t so zelen\u00fdmi, nezv\u00e4dnut\u00fdmi l\u00edstkami.\u010cerstv\u00e9 listy treba r\u00fdchlo spotrebova\u0165, v chladni\u010dke vydr\u017eia svie\u017ee asi 2 dni.Pred konzum\u00e1ciou listy \u010derstv\u00e9ho \u0161pen\u00e1tu umyte v miske so studenou vodou, vlo\u017ete do cedidla, prepl\u00e1chnite pod te\u010d\u00facou vodou a nechajte odkvapka\u0165. Najm\u00e4 star\u0161ie listy treba um\u00fdva\u0165 d\u00f4kladne, aby ste zmyli ne\u010distoty aj zo z\u00e1hybov. Potom odre\u017ete alebo odlomte hrub\u0161ie stonky\u0160pen\u00e1t nemus\u00edte v\u017edy tepelne upravova\u0165, hod\u00ed sa aj \u010derstv\u00fd do \u0161al\u00e1tov.\u0160pen\u00e1t je vhodn\u00fd pre zdravie \u010dloveka. Pre\u010d\u00edtajte si jeho lie\u010div\u00e9 \u00fa\u010dinky.M\u00f4\u017ee obsahova\u0165 v\u00e4\u010d\u0161ie mno\u017estvo dusi\u010dnanov, preto najm\u00e4 tuh\u0161ie listy pred konzum\u00e1ciou sparte asi 5 min\u00fat i\u00a0v troche hor\u00facej vody v prikrytom alebo parnom hrnci, alebo v\u00a0sitku nad hrncom s mierne vriacou vodou.Sparen\u00fd alebo udusen\u00fd \u0161pen\u00e1t m\u00f4\u017eete po vychladnut\u00ed zamrazi\u0165.Na jednu porciu potrebujete asi 200 a\u017e 250 g \u010derstv\u00fdch listov.Ako o\u010disti\u0165 \u010derstv\u00fd \u0161pen\u00e1tMnoh\u00ed zaobch\u00e1dzame so \u0161pen\u00e1tom necitlivo, um\u00fdvame ho a su\u0161\u00edme silov\u00fdm ot\u00e1\u010dan\u00edm v \u0161peci\u00e1lnej \u201eum\u00fdva\u010dke\u201c na listov\u00fa zeleninu a bylinky a ten n\u00e1sledne potom r\u00fdchlo v\u00e4dne. D\u00f4kladne ho opl\u00e1chneme a vysu\u0161\u00edme (mokr\u00fd \u0161pen\u00e1t riedi \u0161\u0165avu, ktor\u00e1 chut\u00ed vodovo), netrh\u00e1me ho na mal\u00e9 k\u00fasky.Rada:     (adsbygoogle = window.adsbygoogle || []).push({});Rovnak\u00fdm sp\u00f4sobom um\u00fdvame aj mangold listov\u00fd, \u0161tave\u013e a ostatn\u00fa listov\u00fa zeleninu. Vodu nep\u00fa\u0161\u0165ame na \u0161al\u00e1t pr\u00fadom, lebo po\u0161kod\u00ed listy.Ve\u013ek\u00fa misu napln\u00edme studenou vodou a opatrne do nej ponor\u00edme \u0161al\u00e1tov\u00e9 listy.Kr\u00fa\u017een\u00edm ich jemne prepierame a potom nieko\u013eko min\u00fat nech\u00e1me odst\u00e1\u0165. Listy si polo\u017e\u00edme na roztiahnut\u00e9 prsty a prenesieme do dal\u0161ej misy.Rukou sa dotkneme dna prvej misy. Ak c\u00edtime piesok alebo drobn\u00fa drvinu, vodu zlejeme, misu op\u00e4\u0165 napln\u00edme vodou a proces zopakujeme.V\u00e4\u010d\u0161ina druhov \u0161al\u00e1tu potrebuje iba jedno o\u010distenie, ale niektor\u00e9 druhy listovej zeleniny a byliniek, ako je arugula alebo bazalka, b\u00fdvaj\u00fa silne zne\u010disten\u00e9 a potrebuj\u00fa a\u017e tri prepierania.Listy \u0161pen\u00e1tu jemne umyjeme     (adsbygoogle = window.adsbygoogle || []).push({});Umyt\u00e9 listy \u0161pen\u00e1tu \u0161pen\u00e1tu d\u00e1me na vysu\u0161eniePraktick\u00fd pr\u00edklad \u010distenia si m\u00f4\u017eete pozrie\u0165 v nasledovnom videu:     (adsbygoogle = window.adsbygoogle || []).push({});Ako odstopkova\u0165 \u0161pen\u00e1t do receptov\u0160pen\u00e1t dostaneme k\u00fapi\u0165 v dvoch odrod\u00e1ch – s hladk\u00fdmi listami na pr\u00edpravu \u0161al\u00e1tov, a s v\u00e4\u010d\u0161\u00edmi pokr\u010den\u00fdmi listami, ktor\u00e9 s\u00fa vhodn\u00e9 na varenie. Dnes u\u017e dostanete k\u00fapi\u0165 umyt\u00fd \u0161pen\u00e1t vo vreck\u00e1ch, ale v\u017edy je dobr\u00e9, ke\u010f ho znovu prepl\u00e1chnete. \u010cerstv\u00e9 \u0161pen\u00e1tov\u00e9 listy mus\u00edme v\u017edy o\u010disti\u0165, podobne ako hl\u00e1vkov\u00fd \u0161al\u00e1t. V\u00e4\u010d\u0161ie pokr\u010den\u00e9 listy by sme mali pred varen\u00edm odstopkova\u0165, a\u00a0to nasledovne:List \u0161pen\u00e1tu prelo\u017e\u00edme pozd\u013a\u017e stopky tak, aby stopka smerovala k n\u00e1m, a chyt\u00edme ho medzi palec a ukazov\u00e1k.Stopku potiahneme a oddel\u00edme od listovej \u010dasti.Ako pripravi\u0165 \u0161pen\u00e1tov\u00fd \u0161al\u00e1tPou\u017eijeme jemn\u00fd \u0161pen\u00e1t s hladk\u00fdmi listami (balen\u00fd alebo pred\u00e1van\u00fd na v\u00e1hu). Umyjeme ho ako hl\u00e1vkov\u00fd \u0161al\u00e1t a zalejeme hor\u010dicov\u00fdm octov\u00fdm n\u00e1levom. Chutn\u00fdm doplnkom \u0161pen\u00e1tov\u00e9ho \u0161al\u00e1tu s\u00fa mesia\u010diky natvrdo uvaren\u00e9ho vaj\u00ed\u010dka, pl\u00e1tky ope\u010denej slaniny, krut\u00f3ny a kr\u00fa\u017eky cibule alebo \u0161alotky.Do \u0161al\u00e1tov si m\u00f4\u017eeme \u010derstv\u00fd \u0161pen\u00e1t nakr\u00e1ja\u0165 nadrobnoAko si pochutna\u0165 na \u0161pen\u00e1te?\u010cerstv\u00fd \u0161pen\u00e1t je vhodn\u00e9 pripravova\u0165 s malou d\u00e1vkou oleja. Spomal\u00ed sa t\u00fdm jeho tr\u00e1venie a organizmus m\u00e1 dlh\u0161\u00ed \u010das mo\u017enos\u0165 sprac\u00fava\u0165 jednotliv\u00e9 l\u00e1tky, ktor\u00e9 obsahuje.Naj\u010dastej\u0161\u00edm sp\u00f4sobom \u00fapravy je kr\u00e1tke dusenie na miernom ohni. \u0160pen\u00e1t pust\u00ed svoju \u0161\u0165avu a preto ho netreba ve\u013emi podlieva\u0165 vodou.Recepty z \u010derstv\u00e9ho \u0161p\u00e9n\u00e1tu s\u00fa naj\u010dastej\u0161ie vo forme pr\u00edvarku, ako polievka, \u0161al\u00e1t v r\u00f4znej kombin\u00e1cii zeleniny, ovocia i m\u00e4sa. \u010ealej je vhodn\u00fd aj do plniek, ako pr\u00edloha k rybe, vajciam, zemiakom, cestovin\u00e1m, do slan\u00fdch kol\u00e1\u010dov, n\u00e1kypov \u010di ako omelety. Zauj\u00edmav\u00fa chu\u0165 mu dod\u00e1 cesnak, syr, s\u00f3jov\u00e1 om\u00e1\u010dka, hrozienka, smotana, mlieko \u010di vajcia.Ako pripravi\u0165 \u201ezelen\u00fa\u201c pastu na prifarbovanie om\u00e1\u010dokLen m\u00e1lo \u013eud\u00ed okrem profesion\u00e1lov vie, \u017ee je mo\u017en\u00e9 extrahova\u0165 chlorofyl zo \u0161pen\u00e1tu a vyu\u017ei\u0165 ho na zafarbenie om\u00e1\u010dok nazeleno.     (adsbygoogle = window.adsbygoogle || []).push({});Chlorofyl je pr\u00edrodn\u00e9 farbivo, ktor\u00e9 sa pou\u017e\u00edva na farbenie \u0161pen\u00e1tov\u00fdch druhov cestov\u00edn, ktor\u00e9 obdivujeme v re\u0161taur\u00e1ci\u00e1ch a kupujeme v supermarketoch. Ak si tr\u00fafame, m\u00f4\u017eeme ho pouzi\u0165 na prifarbenie na\u0161ich dom\u00e1cich cestov\u00edn.Asi 300 g \u0161pen\u00e1tov\u00fdch listov a vodu mixujeme 1 min\u00fatu.\u0160pen\u00e1t preced\u00edme cez trojit\u00fa vrstvu jemnej a tenkej l\u00e1tky a vyhod\u00edme v\u0161etko, \u010do sa v nej zachytilo.V rajnici zohrejeme pri n\u00edzkej a\u017e strednej teplote to, \u010do pre\u0161lo cez l\u00e1tku. Ke\u010f zbad\u00e1me, \u017ee sa zmes zr\u00e1\u017ea do mal\u00fdch zelen\u00fdch chum\u00e1\u010dikov, preced\u00edme ju cez tenk\u00fa a jemn\u00fa l\u00e1tku alebo jemn\u00e9 cedidlo.To, \u010do sa zachytilo na l\u00e1tke a sitku, je chlorofyl. V chladni\u010dke vydr\u017e\u00ed t\u00fd\u017ede\u0148, zakonzervovan\u00fd trochou olivov\u00e9ho oleja.Z diskusi\u00ed o pr\u00edprave \u0161pen\u00e1tuMimi:recepty\u00a0 na \u010derstv\u00fd \u0161pen\u00e1t: na k\u00fasky nakr\u00e1jan\u00fa \u0161unku a slaninku ope\u010dieme na masle, a primie\u0161ame do klasicky uvaren\u00e9ho \u010derstv\u00e9ho \u0161pen\u00e1tu ale tro\u0161ku hustej\u0161ieho!!! vyva\u013ekan\u00e9 l\u00edstkov\u00e9 cesto prere\u017eeme na \u0161tvorce, nauklad\u00e1me na ne \u0161pen\u00e1tov\u00fa masu, prid\u00e1me tro\u0161ku str\u00fahan\u00e9ho syra, prehneme tak, aby vznikli troj\u00faholn\u00edkov\u00e9 ta\u0161ti\u010dky a zlep\u00edme \/ ja som ich robila v tej srande na pir\u00f4\u017eky\/ potrieme roz\u0161\u013eahan\u00fdm vaj\u00ed\u010dkom, d\u00e1me piec\u0165 do vyhriatej r\u00fary na 200 stup\u0148ov 15-20min, k\u00fdm nieje cesto zlatist\u00e9.Sandra: .ub3fa2c102097184e78df22aae5c38b8e { padding:0px; margin: 0; padding-top:1em!important; padding-bottom:1em!important; width:100%; display: block; font-weight:bold; background-color:#FFFFFF; border:0!important; border-left:4px solid #ECF0F1!important; text-decoration:none; } .ub3fa2c102097184e78df22aae5c38b8e:active, .ub3fa2c102097184e78df22aae5c38b8e:hover { opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; text-decoration:none; } .ub3fa2c102097184e78df22aae5c38b8e { transition: background-color 250ms; webkit-transition: background-color 250ms; opacity: 1; transition: opacity 250ms; webkit-transition: opacity 250ms; } .ub3fa2c102097184e78df22aae5c38b8e .ctaText { font-weight:bold; color:#141414; text-decoration:none; font-size: 16px; } .ub3fa2c102097184e78df22aae5c38b8e .postTitle { color:#F1C40F; text-decoration: underline!important; font-size: 16px; } .ub3fa2c102097184e78df22aae5c38b8e:hover .postTitle { text-decoration: underline!important; } \u010eAL\u0160IE DOM\u00c1CE N\u00c1VODY:  Ako urobi\u0165 karamel - video n\u00e1vod: 3 sp\u00f4soby pr\u00edpravy karameluCibu\u013eu spen\u00edme na oleji, prid\u00e1me \u010derstv\u00fd \u0161pen\u00e1t, zalejeme mliekom\/vodou, za mie\u0161ania prid\u00e1me vajcia, so\u013e, \u010dierne mlet\u00e9 korenie, m\u00faku na zahustenie. Mie\u0161ame do zovretia. Prid\u00e1me nadrobno nakr\u00e1jan\u00fd cesnak. Zamie\u0161ame a odstav\u00edme.S cesnakom nevar\u00edme inak by zmes zhorkla.Jozef:to vyzer\u00e1 tie\u017e super, vysk\u00fa\u0161am… inak ja do \u0161pen\u00e1tov\u00e9ho pr\u00edvarku prid\u00e1vam na koniec e\u0161te \u0161tipku mlet\u00e9ho mu\u0161k\u00e1t. orie\u0161ka, dod\u00e1 to tak\u00fa fajn chu\u0165. Ja som zalovila v mojom recept\u00e1ri – v oddelen\u00ed: “vysk\u00fa\u0161a\u0165” a prid\u00e1vam 2 recepty, ktor\u00e9 som osobne e\u0161te nejedla, ani nerobila, ale vyzeraj\u00fa tie\u017e dobre:Lucka2:\u0160pen\u00e1t? To je ob\u013e\u00faben\u00e1 m\u0148amka na\u0161ich chlapov. Tak\u017ee zv\u00e4\u010d\u0161a kupujeme mrazen\u00fd, od farm\u00e1ra a pod. kvalitn\u00fd. Nie so smotanou. \u0160pen\u00e1t nerozmrazujeme!!!! Priprav\u00edme si bled\u00fa z\u00e1pra\u017eku, prid\u00e1me nakr\u00e1jan\u00fd (nasekan\u00fd) zamrznut\u00fd \u0161pen\u00e1t, so\u013e, tro\u0161ka bieleho korenia a drven\u00fd cesnak. Mie\u0161ame k\u00fdm sa z\u00e1pra\u017eka dobre zmie\u0161a so \u0161len\u00e1tom, pri \u010dom st\u00e1le ost\u00e1vaj\u00fa zmrazen\u00e9 kusy. Prid\u00e1me mlieko, nie ve\u013ea a mie\u0161ame, pod\u013ea potreby e\u0161te mlieko prid\u00e1me. Va r\u00edme k\u00fdm sa \u0161pen\u00e1t celkom nerozpust\u00ed a dochut\u00edme. Netrv\u00e1 to dlho, o 15 min\u00fat je komplet cel\u00fd proces hotov\u00fd. Pr\u00edlohu, kto ako m\u00e1 r\u00e1d. Najlep\u0161ia je zemiakov\u00e1 kned\u013ea, ope\u010den\u00e9 pl\u00e1tky na tro\u0161ke oleja – nie vysm\u00e1\u017ean\u00e9, iba orestovan\u00e9. A m\u00e4so\u017eravci aj kus m\u00e4ska, tak\u00e9 \u00faden\u00e9 kar\u00e9, \u010di krkovi\u010dka, je celkom skvel\u00e9.Robo:\u00a0\u00a0\u00a0neviete ako je to so spenatovym pretlakom mrazenym? A \u010do baby \u0161pen\u00e1t? Pozn\u00e1te nejak\u00e9 recepty? kdesi som citala, ze detom sa nema varit zo spenatoveho pretlaku ale normalny spenat.Jozef:\u00a0\u00a0\u00a0mysl\u00edm, \u017ee \u0161pen\u00e1t. pretlak mrazen\u00fd by de\u0165om nemal vadi\u0165 – ja som malej zo za\u010diatku kupovala cel\u00e9 l\u00edstky mrazen\u00e9 \/tu\u0161\u00edm zna\u010dka Bonduell to m\u00e1\/ ale bol dos\u0165 drah\u00fd a potom sme pre\u0161li na norm\u00e1lny mrazen\u00fd pretlak v tak\u00fdch mal\u00fdch kock\u00e1ch – som si odsypala, ko\u013eko som potrebovala na 1x – ale \u010do ma viacej \u013eud\u00ed upozor\u0148ovalo – u\u017e by sa viac kr\u00e1t uvaren\u00fd pr\u00edvarok mal\u00fdm de\u0165om nemal zohrieva\u0165, vraj tam vznik\u00e1 nie\u010do \u0161kodliv\u00e9…. ale neviem, \u010do je na tom pravdy. ale som si v\u0161imla, \u017ee napr. hotov\u00e9 v\u00fd\u017eivy vo f\u013ea\u0161k\u00e1ch neb\u00fdvaj\u00fa \u0161pen\u00e1tov\u00e9… tak neviem…Mi\u0161ka:\u00a0Tie\u017e som niekde citala,\u017ee babetkam sa nema davat \u0161pen.pretlak-nieco tam pridavaju co deti nem\u00f4\u017eubika,Hami ma aj hotove jedlo so \u0161penato-zemiacky,spen.,hovadzieZuzka:\u00a0\u00a0bika\u00a0 tak potom beriem sp\u00e4\u0165 asi ich vtedy nemali, ke\u010f som to h\u013eadala ja…. tak to nemus\u00ed by\u0165 pravda….Valika:ja kupujem mrazeny od Findus, necham rozmrazit zohrejem olivovy olej, pridam spenat, cesnak, cierne korenie a trocha soli, a smotanu a to varim spolu nejak 10 minut ale je to skor take polievkoidne =) ked chces zahustit tak na zaciatku treba pridat do oleja trocha muky a ked to zacne bublinkovat potom to odstavit pridat tam znova ten spenat atd a 10 min. varit =)Mima:\u00a0\u00a0Ja pre deti varim spenat takto-dam ho do vody-mrazeny,pridem vegetu bez glutamanu\/do roka som nedavala nic\/a varim.Ked zacne vriet pridam bud zemiak,alebo cestoviny a najcastejsie ovs.vlocky a varim.nezahustujem a ani nedavam mlieko. Teraz mam v zahrade uz vypestovany,tak len natrham listy,oplachnem vo vode a dam varit,ked prevrie,rozmixujem ho a varim dalej ako som pisala predtymLily:zeni\u010dky,skusali ste \u0161penat dusit nad parou-ako par.buchty?zevraj je to zdravsie a uchova si viac vit.a tie\u017e kraj\u0161iu zelenu farbuPe\u0165kaBaby, a ako odpor\u00fa\u010date pripravi\u0165 \u0161pen\u00e1t b\u00e1bu, ktor\u00e9 pap\u00e1 len 10 dn\u00ed pr\u00edkrmy? Z\u00e1hradu nem\u00e1m, \u0161pen\u00e1t mus\u00edm k\u00fapi\u0165… ale ak\u00fd? Norm\u00e1lne, \u017ee mrazen\u00fd? Ja som od Bonduell videla tak\u00fd v gu\u013ek\u00e1ch – v krabici ich je cca 15, tu\u0161\u00edm s\u00fa bez cesnaku… alebo rad\u0161ej niekde z trhu k\u00fapen\u00fd? Pora\u010fte za\u010diato\u010dn\u00ed\u010dkeA \u010do vy? M\u00e1te \u0161peci\u00e1lny sp\u00f4sob na dokonal\u00fa pr\u00edpravu \u0161pen\u00e1tu?.za fotky \u010fakujeme od Jena Fuller je licencovan\u00fd pod CC BY-SA 2.0 @06\/2018 \/\/pridan\u00e1 vrstva na origin\u00e1l, layering up od  Sandi  je licencovan\u00fd pod CC BY-SA 2.0 @06\/2018 \/\/pridan\u00e1 vrstva na origin\u00e1l, spinach od trenttsd je licencovan\u00fd pod CC BY 2.0 @06\/2018 \/\/pridan\u00e1 vrstva na origin\u00e1l\u010c\u00edtajte \u010falej:     (adsbygoogle = window.adsbygoogle || []).push({});\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\tPODPORTE \t\t\t\t\t\t\tPE\u010cENIE \t\t\t\t\t\t\tPODPORTE \t\t\t\t\t\t\tNA\u0160E RECEPTY \t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsetREVStartSize({c: 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{\t\t\t\t\t\t\t\t\tmouseScrollNavigation:false,\t\t\t\t\t\t\t\t\tonHoverStop:false,\t\t\t\t\t\t\t\t\ttouch: {\t\t\t\t\t\t\t\t\t\ttouchenabled:true\t\t\t\t\t\t\t\t\t}\t\t\t\t\t\t\t\t},\t\t\t\t\t\t\t\tfallbacks: {\t\t\t\t\t\t\t\t\tsimplifyAll:\"\",\t\t\t\t\t\t\t\t\tignoreHeightChanges:\"\",\t\t\t\t\t\t\t\t\tallowHTML5AutoPlayOnAndroid:true\t\t\t\t\t\t\t\t},\t\t\t\t\t\t\t});\t\t\t\t\t\t}\t\t\t\t\t\t\t\t\t\t\t});\t\t\t\t\t\t\t\t\t\tproduct_slider – hidden\t\t\t[woo_product_slider id=”3657″]\t\tOdpor\u00fa\u010dan\u00e9 recepty\t\t\t\t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t20 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tBrav\u010dov\u00e1 panenka so slivkovou om\u00e1\u010dkou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t1 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTvarohov\u00fd dezert s pe\u010den\u00fdmi jablkami a \u0161koricou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t2 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t20 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGrilovan\u00fd hermel\u00edn s bat\u00e1tmi\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t25 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHov\u00e4dzie v tlakovom hrnci\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t25 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHov\u00e4dzie m\u00e4so na \u0161\u0165ave\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t3 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t15 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCestoviny so syrovou om\u00e1\u010dkou a slaninkou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t5 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t40 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tR\u00fdchle m\u00e4kku\u010dk\u00e9 a \u0161\u0165avnat\u00e9 kuracie rezne\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t15 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t60 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKysnut\u00e9 cesto m\u00e4kk\u00e9 aj na druh\u00fd de\u0148\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t15 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHalu\u0161ky k perkeltu\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t2 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t8 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCestoviny s lososom a cuketou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t10 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t50 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\u010cokol\u00e1dov\u00fd cheesecake\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t \t\t\t    \t\t\t\t\t\t\t\t \t    \t\t\t\t\t    \t\t\t\t\t \t\t    \t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t\t\tPorcie : \t\t\t\t\t\t\t4 \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDoba varenia: \t\t\t\t\t\t\t30 Min \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKuracie prsia s kukuricou\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t window.addEventListener(\"sfsi_functions_loaded\", function() \t\t\t{\t\t\t\tif (typeof sfsi_widget_set == \"function\") {\t\t\t\t\tsfsi_widget_set();\t\t\t\t}\t\t\t}); \t\t\t\t\t\t"}