{"id":1804,"date":"2026-08-23T20:11:37","date_gmt":"2026-08-23T20:11:37","guid":{"rendered":"https:\/\/resepti-b.bedume.com\/?p=1804"},"modified":"2026-08-23T20:11:37","modified_gmt":"2026-08-23T20:11:37","slug":"naapurini-koputtivat-ovelleni-vain-kysyakseen-mika-haisi-niin-hyvalta-4-ainesosaa-mehukas-maksa-joka-hajoaa-haarukalla-tarjoan-sinulle-taman-reseptin-vastineeksi-yksinkertaiselle-yum","status":"publish","type":"post","link":"https:\/\/resepti-b.bedume.com\/?p=1804","title":{"rendered":"Naapurini koputtivat ovelleni vain kysy\u00e4kseen, mik\u00e4 haisi niin hyv\u00e4lt\u00e4. 4 ainesosaa mehukas maksa, joka hajoaa haarukalla &#8230; Tarjoan sinulle t\u00e4m\u00e4n reseptin vastineeksi yksinkertaiselle \u201eYum \u201c"},"content":{"rendered":"<h2>Pe\u010den\u00e1 vep\u0159ov\u00e1 panenka s karamelizovan\u00fdmi jablky \ud83c\udf4e\ud83d\udc16<\/h2>\n<p>Sladk\u00e1 jablka, vo\u0148av\u00e9 ko\u0159en\u00ed a \u0161\u0165avnat\u00e9 vep\u0159ov\u00e9 maso tvo\u0159\u00ed n\u00e1dhernou kombinaci. Jablka se p\u0159i pe\u010den\u00ed kr\u00e1sn\u011b zkaramelizuj\u00ed a sladkokysel\u00e1 ciderov\u00e1 glazura dod\u00e1 masu v\u00fdraznou chu\u0165.<\/p>\n<h3>Ingredience pro 6\u20138 porc\u00ed<\/h3>\n<h4>Na maso<\/h4>\n<ul>\n<li>1,4 kg vep\u0159ov\u00e9 pe\u010den\u011b, ide\u00e1ln\u011b sv\u00e1zan\u00e9 prov\u00e1zkem<\/li>\n<li>2 l\u017e\u00edce olivov\u00e9ho oleje<\/li>\n<li>1 l\u017ei\u010dka soli<\/li>\n<li>1 l\u017ei\u010dka \u010desnekov\u00e9ho pr\u00e1\u0161ku<\/li>\n<li>1 l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e<\/li>\n<li>1 l\u017ei\u010dka su\u0161en\u00e9ho tymi\u00e1nu<\/li>\n<\/ul>\n<h4>Na jablka<\/h4>\n<ul>\n<li>3 velk\u00e1 jablka Granny Smith nebo Honeycrisp<\/li>\n<li>2 l\u017e\u00edce rozpu\u0161t\u011bn\u00e9ho m\u00e1sla<\/li>\n<li>2 l\u017e\u00edce t\u0159tinov\u00e9ho nebo hn\u011bd\u00e9ho cukru<\/li>\n<li>\u00bd l\u017ei\u010dky sko\u0159ice<\/li>\n<\/ul>\n<h4>Na glazuru<\/h4>\n<ul>\n<li>120 ml jable\u010dn\u00e9ho mo\u0161tu<\/li>\n<li>1 l\u017e\u00edce dijonsk\u00e9 ho\u0159\u010dice<\/li>\n<li>2 l\u017e\u00edce medu<\/li>\n<\/ul>\n<h3>Postup<\/h3>\n<ol>\n<li><strong>P\u0159edeh\u0159ejte troubu<\/strong>\u00a0na 190 \u00b0C. Pek\u00e1\u010d nebo hlub\u0161\u00ed plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem \u010di alobalem.<\/li>\n<li><strong>P\u0159ipravte maso.<\/strong>\u00a0Vep\u0159ov\u00e9 osu\u0161te pap\u00edrovou ut\u011brkou. Pot\u0159ete ho olivov\u00fdm olejem a ze v\u0161ech stran vet\u0159ete sm\u011bs soli, \u010desnekov\u00e9ho pr\u00e1\u0161ku, pep\u0159e a tymi\u00e1nu.<\/li>\n<li><strong>Maso ope\u010dte.<\/strong>\u00a0Tento krok je voliteln\u00fd, ale doporu\u010duji ho. Na velmi rozp\u00e1len\u00e9 p\u00e1nvi maso ope\u010dte ze v\u0161ech stran p\u0159ibli\u017en\u011b 2\u20133 minuty, aby z\u00edskalo kr\u00e1sn\u011b zlatavou k\u016frku.<\/li>\n<li><strong>P\u0159ipravte jablka.<\/strong>\u00a0Oloupejte je, odstra\u0148te j\u00e1d\u0159ince a nakr\u00e1jejte na m\u011bs\u00ed\u010dky. Prom\u00edchejte je s rozpu\u0161t\u011bn\u00fdm m\u00e1slem, cukrem a sko\u0159ic\u00ed.<\/li>\n<li>Maso vlo\u017ete do pek\u00e1\u010de a\u00a0<strong>jablka rozlo\u017ete kolem n\u011bj<\/strong>\u00a0v jedn\u00e9 vrstv\u011b.<\/li>\n<li><strong>Pe\u010dte p\u0159ibli\u017en\u011b 45\u201360 minut.<\/strong>\u00a0P\u0159esn\u00e1 doba z\u00e1vis\u00ed na velikosti a tvaru masa.<\/li>\n<li><strong>P\u0159ipravte glazuru.<\/strong>\u00a0V mal\u00e9m rendl\u00edku sm\u00edchejte jable\u010dn\u00fd mo\u0161t, med a dijonskou ho\u0159\u010dici. Na m\u00edrn\u00e9m ohni va\u0159te asi 5 minut, dokud sm\u011bs lehce nezhoustne.<\/li>\n<li>B\u011bhem druh\u00e9 poloviny pe\u010den\u00ed maso ka\u017ed\u00fdch 15 minut pot\u0159ete p\u0159ipravenou glazurou.<\/li>\n<li><strong>Kontrolujte teplotu v j\u00e1d\u0159e masa.<\/strong>\u00a0Vep\u0159ov\u00e9 je hotov\u00e9 p\u0159i p\u0159ibli\u017en\u011b\u00a0<strong>63 \u00b0C<\/strong>\u00a0v nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti. Pot\u00e9 maso vyjm\u011bte a nechte voln\u011b p\u0159ikryt\u00e9 asi\u00a0<strong>10 minut odpo\u010dinout<\/strong>.<\/li>\n<li>Nakr\u00e1jejte na pl\u00e1tky a pod\u00e1vejte s karamelizovan\u00fdmi jablky a v\u00fdpekem.<\/li>\n<\/ol>\n<p><!--nextpage--><\/p>\n<h3>Co se k n\u011bmu hod\u00ed?<\/h3>\n<ul>\n<li>\ud83e\udd54 kr\u00e9mov\u00e1 bramborov\u00e1 ka\u0161e<\/li>\n<li>\ud83c\udf5a pilaf z r\u00fd\u017ee<\/li>\n<li>\ud83e\udd57 rukolov\u00fd sal\u00e1t s lehk\u00fdm dresinkem<\/li>\n<li>\ud83e\udedb du\u0161en\u00e9 zelen\u00e9 fazolky<\/li>\n<li>\ud83e\udd55 pe\u010den\u00e1 ko\u0159enov\u00e1 zelenina<\/li>\n<\/ul>\n<h3>D\u016fle\u017eit\u00e1 pozn\u00e1mka<\/h3>\n<p>V p\u016fvodn\u00edm textu se st\u0159\u00edd\u00e1 ozna\u010den\u00ed\u00a0<strong>vep\u0159ov\u00e1 panenka<\/strong>\u00a0a\u00a0<strong>vep\u0159ov\u00e1 pe\u010den\u011b<\/strong>. To nejsou stejn\u00e9 kusy masa. Uveden\u00fdch\u00a0<strong>1,4 kg a 45\u201360 minut<\/strong>\u00a0odpov\u00edd\u00e1 sp\u00ed\u0161e v\u011bt\u0161\u00ed vep\u0159ov\u00e9 pe\u010deni. Pokud skute\u010dn\u011b pou\u017eijete klasickou vep\u0159ovou panenku, kter\u00e1 je mnohem men\u0161\u00ed a libov\u011bj\u0161\u00ed, bude hotov\u00e1 v\u00fdrazn\u011b rychleji \u2013 proto je nejlep\u0161\u00ed \u0159\u00eddit se\u00a0<strong>teplotou uvnit\u0159 masa<\/strong>, nikoli pouze \u010dasem.<\/p>\n<p>A je\u0161t\u011b jedna drobn\u00e1 oprava: v glazu\u0159e m\u00e1 b\u00fdt\u00a0<strong>dijonsk\u00e1 ho\u0159\u010dice<\/strong>, nikoli \u201edijonsk\u00fd \u010desnek\u201c.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pe\u010den\u00e1 vep\u0159ov\u00e1 panenka s karamelizovan\u00fdmi jablky \ud83c\udf4e\ud83d\udc16 Sladk\u00e1 jablka, vo\u0148av\u00e9 ko\u0159en\u00ed a \u0161\u0165avnat\u00e9 vep\u0159ov\u00e9 maso tvo\u0159\u00ed n\u00e1dhernou kombinaci. Jablka se&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1804"}],"version-history":[{"count":1,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions"}],"predecessor-version":[{"id":1806,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1804\/revisions\/1806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/media\/1805"}],"wp:attachment":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}