{"id":6525,"date":"2022-05-05T13:50:24","date_gmt":"2022-05-05T13:50:24","guid":{"rendered":"https:\/\/champagner.com\/?page_id=6525"},"modified":"2024-07-23T05:43:10","modified_gmt":"2024-07-23T05:43:10","slug":"sampanske-recepty-vareni","status":"publish","type":"page","link":"https:\/\/champagner.com\/cs\/sampanske-recepty-vareni\/","title":{"rendered":"Recepty na \u0161ampa\u0148sk\u00e9 a va\u0159en\u00ed"},"content":{"rendered":"<div   class='avia-fullscreen-slider main_color   avia-builder-el-0  el_before_av_section  avia-builder-el-first  container_wrap fullsize'  ><div  class='avia-slideshow av-kjripr6g-74ffc6525b251b8b733cc3ef032d902d avia-slideshow-extra_large av_fullscreen avia-slide-slider av-slideshow-ui av-control-default av-slideshow-manual av-loop-once av-loop-manual-endless av-default-height-applied   avia-slideshow-1' data-slideshow-options=\"{&quot;animation&quot;:&quot;slide&quot;,&quot;autoplay&quot;:false,&quot;loop_autoplay&quot;:&quot;once&quot;,&quot;interval&quot;:5,&quot;loop_manual&quot;:&quot;manual-endless&quot;,&quot;autoplay_stopper&quot;:false,&quot;noNavigation&quot;:false,&quot;bg_slider&quot;:true,&quot;keep_padding&quot;:false,&quot;hoverpause&quot;:false,&quot;show_slide_delay&quot;:0,&quot;slide_height&quot;:&quot;100&quot;,&quot;image_attachment&quot;:&quot;&quot;}\"  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner' style='padding-bottom: 100.2004008016%;'><li style='background-position:center center;' data-img-url='https:\/\/champagner.com\/wp-content\/uploads\/2018\/04\/henri-abele-blanc-de-blancs-1497x1500.jpg' class='avia-slideshow-slide av-kjripr6g-74ffc6525b251b8b733cc3ef032d902d__0  av-single-slide slide-1 slide-odd'><div data-rel='slideshow-1' class='avia-slide-wrap'  title='Henri Abel\u00e9 \u0160ampa\u0148sk\u00e9 - blanc de blancs' ><\/div><\/li><\/ul><\/div><\/div>\n<div id='av_section_1'  class='avia-section av-9qys-7fbec837cc9414b56951d589a49fa01e main_color avia-section-default avia-no-border-styling  avia-builder-el-1  el_after_av_fullscreen  avia-builder-el-last  avia-bg-style-scroll container_wrap fullsize'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-full alpha units'><div class='post-entry post-entry-type-page post-entry-6525'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-9tz4-26c14c70028d90a54aefce07862c0d7e\">\n.flex_column.av-9tz4-26c14c70028d90a54aefce07862c0d7e{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-9tz4-26c14c70028d90a54aefce07862c0d7e av_one_fifth  avia-builder-el-2  el_before_av_three_fifth  avia-builder-el-first  first flex_column_div av-zero-column-padding'     ><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-5y3a-c3ba98e644c5ae5c87ca984f1618400f\">\n.flex_column.av-5y3a-c3ba98e644c5ae5c87ca984f1618400f{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-5y3a-c3ba98e644c5ae5c87ca984f1618400f av_three_fifth  avia-builder-el-3  el_after_av_one_fifth  el_before_av_one_fifth  flex_column_div av-zero-column-padding'     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26\">\n#top .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26{\npadding-bottom:30px;\nfont-size:50px;\n}\nbody .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:50px;\n}\n.av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-subheading{\nfont-size:15px;\n}\n\n@media only screen and (min-width: 480px) and (max-width: 767px){ \n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n\n@media only screen and (max-width: 479px){ \n#top #wrap_all .av-special-heading.av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n<\/style>\n<div  class='av-special-heading av-kjrjnv83-874a945fb5c9d0568742f3f96cf80f26 av-special-heading-h1 blockquote modern-quote  avia-builder-el-4  el_before_av_textblock  avia-builder-el-first  av-inherit-size'><h1 class='av-special-heading-tag'  itemprop=\"headline\"  >Recepty na \u0161ampa\u0148sk\u00e9 <span class='special_amp'>&amp;<\/span> Va\u0159en\u00ed<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4\">\n#top .av_textblock_section.av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4 .avia_textblock{\nfont-size:18px;\n}\n<\/style>\n<section  class='av_textblock_section av-kj4bin1p-574f3f2c4e650edd041a93a3eb080cd4'   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><blockquote>\n<p>V\u016fbec ne:<br \/>\n\"\u0160ampa\u0148sk\u00e9 m\u011b nenakopne...\"<\/p>\n<\/blockquote>\n<p>I p\u0159i va\u0159en\u00ed se <a href=\"https:\/\/champagner.com\/cs\/\">\u0160ampa\u0148sk\u00e9<\/a> jeho kouzlo a <a href=\"https:\/\/champagner.com\/cs\/umeni-sampanskeho\/\">Art<\/a> - jako u\u0161lechtil\u00e1 p\u0159\u00edsada do mnoha kulin\u00e1\u0159sk\u00fdch pokrm\u016f.<br \/>\nZde je hrstka pikantn\u00edch recept\u016f pro (ne zcela) ka\u017edou p\u0159\u00edle\u017eitost:<\/p>\n<h3>Cibulov\u00e1 pol\u00e9vka \"Les Halles<\/h3>\n<p>4 porce<\/p>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 velk\u00e9 cibule<br \/>\n3 l\u017e\u00edce m\u00e1sla<br \/>\n2 \u0161\u00e1lky v\u00fdvaru<br \/>\n1 \u0161\u00e1lek s\u00fdra Gruy\u00e8re na kosti\u010dky<br \/>\n1 \u0161\u00e1lek \u0161ampa\u0148sk\u00e9ho<br \/>\nS\u016fl a pep\u0159<br \/>\n2 l\u017e\u00edce worcestrov\u00e9 om\u00e1\u010dky<br \/>\nNastrouhan\u00fd parmaz\u00e1n<\/p>\n<\/blockquote>\n<p>Cibuli nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a odd\u011blte kole\u010dka; pak ji osmahn\u011bte dozlatova a p\u0159idejte do v\u00fdvaru se \u0161ampa\u0148sk\u00fdm a worcesterskou om\u00e1\u010dkou. Na m\u00edrn\u00e9m ohni va\u0159te 15 minut. S\u00fdr Gruy\u00e8re rozprost\u0159ete do zap\u00e9kac\u00ed misky, zalijte pol\u00e9vkou a pe\u010dte v troub\u011b hodinu na m\u00edrn\u00e9m ohni. Pod\u00e1vejte s krutony a strouhan\u00fdm s\u00fdrem.<\/p>\n<h3>Bouillabaisse<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 libry ryb: okoun, losos, treska jednoskvrnn\u00e1<br \/>\n2 libry m\u011bkk\u00fd\u0161\u016f: Humr, krevety, h\u0159ebenatky, krab\u00ed maso.<br \/>\n\u00bd \u0161\u00e1lku olivov\u00e9ho oleje<br \/>\n1 nakr\u00e1jen\u00e1 cibule<br \/>\nS\u016fl, pep\u0159, paprika, \u0161afr\u00e1n<br \/>\n1 nakr\u00e1jen\u00fd p\u00f3rek<br \/>\n2 nakr\u00e1jen\u00e1 raj\u010data<br \/>\n2 jemn\u011b nasekan\u00e9 strou\u017eky \u010desneku<br \/>\n2 l\u017ei\u010dky nasekan\u00e9 petr\u017eelky<br \/>\n1 bobkov\u00fd list<br \/>\n1 litr ryb\u00edho v\u00fdvaru<br \/>\n1 \u0161\u00e1lek \u0161ampa\u0148sk\u00e9ho<\/p>\n<\/blockquote>\n<p>Na oleji osmahn\u011bte p\u00f3rek, cibuli, \u010desnek a raj\u010data a podle chuti je oko\u0159e\u0148te. <a href=\"https:\/\/champagner.com\/cs\/glosar-2\/kousnuti\/\">P\u0159\u00edchu\u0165<\/a>. P\u0159idejte rybu, v\u00fdvar a \u0161ampa\u0148sk\u00e9. Dus\u00edme 10 minut a pod\u00e1v\u00e1me s \u010desnekov\u00fdm chlebem.<\/p>\n<h3>Vichysoisse \"Triomphe\"<\/h3>\n<blockquote>\n<p>(4 porce)<br \/>\n<strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 oloupan\u00e1 raj\u010data<br \/>\n2 l\u017e\u00edce m\u00e1sla<br \/>\n2 kusy p\u00f3rku vcelku<br \/>\n2 \u0161\u00e1lky ku\u0159ec\u00edho v\u00fdvaru<br \/>\n\u00bd \u010dajov\u00e9 l\u017ei\u010dky soli<br \/>\n\u00bd \u010dajov\u00e9 l\u017ei\u010dky kajensk\u00e9ho pep\u0159e<br \/>\n1\/8 l\u017ei\u010dky mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku<br \/>\n1 pol\u00e9vkov\u00e1 l\u017e\u00edce nov\u00e9ho ko\u0159en\u00ed<br \/>\n\u00bd \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<br \/>\n\u00bd \u0161\u00e1lku \u010derstv\u00e9 smetany<br \/>\n1 l\u017e\u00edce nasekan\u00e9 pa\u017eitky<\/p>\n<\/blockquote>\n<p>Brambory uva\u0159te, slijte a osu\u0161te. Na m\u00e1sle a \u0161\u00e1lku ku\u0159ec\u00edho v\u00fdvaru podus\u00edme nakr\u00e1jen\u00fd p\u00f3rek, p\u0159ikryjeme a 15 minut dus\u00edme. P\u0159idejte brambory, druh\u00fd \u0161\u00e1lek ku\u0159ec\u00edho v\u00fdvaru, s\u016fl, kajensk\u00fd pep\u0159, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a v\u0161e prom\u00edchejte p\u0159es jemn\u00e9 s\u00edto. P\u0159idejte \u0161ampa\u0148sk\u00e9 a pol\u00e9vku m\u00edchejte nad ledem, dokud nebude vychlazen\u00e1. Nakonec vm\u00edchejte smetanu. Jednotliv\u00e9 porce ozdobte pa\u017eitkou.<\/p>\n<h3>Francouzsk\u00fd dresink \"Royal\"<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n3 \u0161\u00e1lky sal\u00e1tov\u00e9ho oleje<br \/>\n\u00bd \u0161\u00e1lku olivov\u00e9ho oleje<br \/>\n1 l\u017ei\u010dka citronov\u00e9 \u0161\u0165\u00e1vy<br \/>\n2 l\u017e\u00edce bazalkov\u00e9ho vinn\u00e9ho octa<br \/>\n2 pol\u00e9vkov\u00e9 l\u017e\u00edce \u0161ampa\u0148sk\u00e9ho<br \/>\nKapka tabasca<br \/>\n3 l\u017ei\u010dky soli<br \/>\n2 l\u017ei\u010dky \u010derstv\u011b mlet\u00e9ho pep\u0159e<br \/>\n1 \u010dajov\u00e1 l\u017ei\u010dka mlet\u00fdch ho\u0159\u010di\u010dn\u00fdch sem\u00ednek<br \/>\n\u0160petka cukru<\/p>\n<\/blockquote>\n<p>V\u0161echny ingredience dob\u0159e prom\u00edchejte. Sm\u011bs je vhodn\u00e1 jako univerz\u00e1ln\u00ed dresink a lze ji podle pot\u0159eby ochutit \u010desnekem, pa\u017eitkou nebo jin\u00fdmi \u010derstv\u00fdmi bylinkami. Chcete-li ji pou\u017e\u00edt jako z\u00e1klad pro z\u00e1livku, p\u0159idejte natvrdo uva\u0159en\u00e1 vejce, bylinky, kapary a olivy.<\/p>\n<h3>Holandsk\u00e1 om\u00e1\u010dka \"Piquante\"<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n\u00be \u0161\u00e1lku m\u00e1sla<br \/>\n6 \u017eloutk\u016f<br \/>\n\u00bc \u010dajov\u00e9 l\u017ei\u010dky soli<br \/>\n\u0161petka kajensk\u00e9ho pep\u0159e<br \/>\n\u00bc \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<\/p>\n<\/blockquote>\n<p>M\u00e1slo rozpus\u0165te, ani\u017e byste ho zah\u0159\u00edvali. Vm\u00edchejte \u017eloutky jeden po druh\u00e9m a pot\u00e9 za\u0161lehejte do m\u00edsy <a href=\"https:\/\/champagner.eu\" target=\"_blank\" rel=\"noopener\">\u0160ampa\u0148sk\u00e9<\/a> a opatrn\u011b p\u0159idejte kajensk\u00fd pep\u0159. Ani p\u0159i tomto postupu neoh\u0159\u00edvejte!<\/p>\n<h3>Vejce \"Benedikt\"<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n4 vejce<br \/>\n2 pol\u00e9vkov\u00e9 l\u017e\u00edce \u0161ampa\u0148sk\u00e9 soli<br \/>\n4 tenk\u00e9 pl\u00e1tky grilovan\u00e9 \u0161unky<br \/>\n2 anglick\u00e9 muffiny nakr\u00e1jen\u00e9 na pl\u00e1tky M\u00e1slo<br \/>\n2 \u0161\u00e1lky holandsk\u00e9 om\u00e1\u010dky<br \/>\n2 l\u017e\u00edce nasekan\u00e9 petr\u017eelky<\/p>\n<\/blockquote>\n<p>Vejce uva\u0159te ve vrouc\u00ed vod\u011b, do kter\u00e9 jste p\u0159idali 2 l\u017e\u00edce \u0161ampa\u0148sk\u00e9ho. Ope\u010dte a nama\u017ete m\u00e1slem muffiny a na ka\u017edou ze \u010dty\u0159 polovin dejte pl\u00e1tek \u0161unky. Nakonec na ka\u017edou z nich polo\u017ete po\u0161\u00edrovan\u00e9 vejce, p\u0159elijte je holandskou om\u00e1\u010dkou a posypte petr\u017eelkou.<\/p>\n<h3>Burger se \u0161ampa\u0148sk\u00fdm<\/h3>\n<blockquote>\n<p>(4 porce)<br \/>\n<strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 libry nakr\u00e1jen\u00e9 hov\u011bz\u00ed sv\u00ed\u010dkov\u00e9<br \/>\n1 l\u017ei\u010dka \u010desnekov\u00e9 soli<br \/>\n1 l\u017ei\u010dka ko\u0159en\u00edc\u00ed soli<br \/>\n2 l\u017e\u00edce nasekan\u00e9 petr\u017eelky<br \/>\n\u00bd \u0161\u00e1lku vychlazen\u00e9ho \u0161ampa\u0148sk\u00e9ho<br \/>\n1 l\u017ei\u010dka worcestrov\u00e9 om\u00e1\u010dky<br \/>\n\u010cerstv\u011b mlet\u00fd pep\u0159<\/p>\n<\/blockquote>\n<p>\u010cerstv\u011b uva\u0159en\u00e9 fil\u00e9 sm\u00edchejte s ko\u0159en\u00edm, petr\u017eelkou, \u0161ampa\u0148sk\u00fdm a worcesterskou om\u00e1\u010dkou. Vytvo\u0159te \u010dty\u0159i placi\u010dky a ugrilujte je podle sv\u00e9 chuti.<\/p>\n<h3>Coq au Champagne<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 mal\u00e1 ku\u0159ata<br \/>\n4 l\u017e\u00edce m\u00e1sla<br \/>\n2 l\u017e\u00edce ko\u0148aku<br \/>\n18 mal\u00fdch st\u0159\u00edbrn\u00fdch cibul\u00ed<br \/>\n\u00bd libry \u017eampion\u016f<br \/>\n1 pol\u00e9vkov\u00e1 kostka<br \/>\n2 l\u017e\u00edce mouky<br \/>\n1 \u0161\u00e1lek v\u00fdvaru<br \/>\n1 nakr\u00e1jen\u00e9 raj\u010de<br \/>\n\u00bd \u0161\u00e1lku nasekan\u00fdch zelen\u00fdch oliv<br \/>\n\u00bd \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<br \/>\n\u00bc \u0161\u00e1lku \u010derven\u00e9ho v\u00edna<br \/>\nS\u016fl a pep\u0159<\/p>\n<\/blockquote>\n<p>Ku\u0159e pe\u010dliv\u011b o\u010dist\u011bte. V celku je ope\u010dte na rozp\u00e1len\u00e9m m\u00e1sle. Ku\u0159e zalijte ko\u0148akem a zapalte z\u00e1palkou. Jakmile plameny uhasnou, vyjm\u011bte ku\u0159e z p\u00e1nve a ope\u010dte na n\u011bm houby a cibuli. P\u0159idejte rozpu\u0161t\u011bnou kostku buj\u00f3nu a st\u00e1hn\u011bte p\u00e1nev z ohn\u011b. Vm\u00edchejte mouku a p\u0159idejte raj\u010data, olivy, v\u00fdvar, \u0161ampa\u0148sk\u00e9 a ko\u0159en\u00ed. <a href=\"https:\/\/champagner.com\/cs\/glosar-2\/odtok\/\">V\u00edno<\/a> P\u0159idejte je na p\u00e1nev. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed p\u0159ive\u010fte k varu, p\u0159idejte ko\u0159en\u00ed a nakr\u00e1jen\u00e9 ku\u0159ec\u00ed maso a va\u0159te, dokud se neuva\u0159\u00ed.<\/p>\n<h3>Pstruh duhov\u00fd<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n4 cel\u00ed pstruzi duhov\u00ed<br \/>\nS\u016fl a pep\u0159<br \/>\nT\u00e9m\u011b\u0159 litr \u0161ampa\u0148sk\u00e9ho<br \/>\n6 zrnek pep\u0159e<br \/>\n1 bobkov\u00fd list<br \/>\n\u00bc \u010dajov\u00e9 l\u017ei\u010dky rozmar\u00fdnu<br \/>\n1 \u010dajov\u00e1 l\u017ei\u010dka zv\u00fdraz\u0148ova\u010de chuti<\/p>\n<\/blockquote>\n<p>Rybu o\u010dist\u011bte a vykuchejte, ale nechte ji vcelku. Zah\u0159ejte \u0161ampa\u0148sk\u00e9 s ko\u0159en\u00edm. P\u0159idejte pstruha a v p\u0159\u00edpad\u011b pot\u0159eby dolijte horkou vodou, aby byl pstruh zakryt\u00fd. P\u0159ikryjte a va\u0159te, dokud ryba nezm\u011bkne - asi 12 minut na kilo. Pod\u00e1vejte s remul\u00e1dovou om\u00e1\u010dkou na z\u00e1v\u011br.<\/p>\n<h3>Krevety de Jonghe<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 libry \u010derstv\u00fdch krevet\/krevetek<br \/>\n1 pol\u00e9vkov\u00e1 l\u017e\u00edce soli<br \/>\n1 jemn\u011b nasekan\u00fd strou\u017eek \u010desneku<br \/>\n3\/4 hrnku m\u00e1sla<br \/>\n1 hrnek strouhanky<br \/>\n\u0161petka papriky<br \/>\n\u0161petka kajensk\u00e9ho pep\u0159e<br \/>\n4 l\u017ei\u010dky nasekan\u00e9 petr\u017eelky<br \/>\n\u00bd \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<\/p>\n<\/blockquote>\n<p>Krevety o\u010dist\u011bte, oloupejte a zbavte krun\u00fd\u0159e. Krevety uva\u0159\u00edme a p\u0159id\u00e1me s\u016fl, \u010desnek, roz\u0161lehan\u00e9 m\u00e1slo, strouhanku, papriku, kajensk\u00fd pep\u0159, petr\u017eelku a \u0161ampa\u0148sk\u00e9. Posypeme m\u00e1slem posypanou strouhankou a pe\u010deme v troub\u011b na m\u00edrn\u00e9m ohni asi 10 minut, bu\u010f v zap\u00e9kac\u00ed misce, nebo v jednotliv\u00fdch misk\u00e1ch, pokud je pl\u00e1nujeme pou\u017e\u00edt jako p\u0159edkrm.<\/p>\n<h3>Hummer \"Newburg\"<\/h3>\n<blockquote>\n<p>(4 porce)<br \/>\n<strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n1 libra hum\u0159\u00edho masa<br \/>\n\u00bd \u0161\u00e1lku nakr\u00e1jen\u00fdch \u017eampion\u016f<br \/>\n3 l\u017e\u00edce m\u00e1sla<br \/>\n\u00bc \u010dajov\u00e9 l\u017ei\u010dky nasekan\u00e9 cibule<br \/>\n\u00bd \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<br \/>\n2 \u017eloutky<br \/>\n1 \u0161\u00e1lek smetany<br \/>\npaprika, s\u016fl, kajensk\u00fd pep\u0159<\/p>\n<\/blockquote>\n<p>Hum\u0159\u00ed maso nakr\u00e1jejte na kostky. Rozeh\u0159ejte m\u00e1slo a 5 minut na n\u011bm sma\u017ete houby a cibuli se sol\u00ed a pep\u0159em. \u017dloutky sm\u00edchejte se smetanou a dob\u0159e vy\u0161lehejte. P\u0159idejte hum\u0159\u00ed maso a \u0161ampa\u0148sk\u00e9 do sm\u011bsi cibule a hub a rovnom\u011brn\u011b prom\u00edchejte. Nakonec p\u0159idejte roz\u0161lehan\u00e9 \u017eloutky a smetanu. M\u00edrn\u011b m\u00edchejte na ohni, dokud sm\u011bs nezhoustne a nen\u00ed hork\u00e1.<\/p>\n<h3>Ryba v \u0161ampa\u0148sk\u00e9m<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n5 l\u017eic m\u00e1sla<br \/>\n2 l\u017e\u00edce nasekan\u00e9ho celeru<br \/>\n3 l\u017e\u00edce nakr\u00e1jen\u00e9 cibule<br \/>\n\u00be libry krab\u00edho masa, oloupan\u00e9ho<br \/>\nS\u016fl a pep\u0159 podle chuti<br \/>\n1 hrnek strouhanky<br \/>\n\u00bc \u0161\u00e1lku nasekan\u00e9 petr\u017eelky<br \/>\n1 \u0161\u00e1lek smetany<br \/>\n3 libry ryb vcelku, vykuchan\u00fdch<br \/>\n\u00bd \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<br \/>\n1 l\u017e\u00edce mouky<\/p>\n<\/blockquote>\n<p>Rozpus\u0165te 4 l\u017e\u00edce m\u00e1sla a osmahn\u011bte na n\u011bm cibuli a celer, dokud cibule nezpr\u016fsvitn\u00ed. P\u0159idejte krab\u00ed maso, s\u016fl a pep\u0159, strouhanku, petr\u017eelku a \u00bc \u0161\u00e1lku smetany a dob\u0159e prom\u00edchejte. Touto sm\u011bs\u00ed voln\u011b napl\u0148te ryby; otvory za\u0161ijeme. Rybu vlo\u017ete do vyma\u0161t\u011bn\u00e9 zap\u00e9kac\u00ed misky a zalijte ji \u0161ampa\u0148sk\u00fdm. Pe\u010dte p\u0159i teplot\u011b 200 stup\u0148\u016f p\u0159ibli\u017en\u011b 25 minut nebo do \u00fapln\u00e9ho upe\u010den\u00ed.<\/p>\n<p>Opakovan\u011b ji pokapejte om\u00e1\u010dkou ze \u0161ampa\u0148sk\u00e9ho. Rybu p\u0159endejte na serv\u00edrovac\u00ed m\u00edsu a v\u00fdvar v p\u00e1nvi va\u0159te na prudk\u00e9m ohni, dokud se polovina v\u00fdvaru neodpa\u0159\u00ed. P\u0159idejte zbylou smetanu a vm\u00edchejte zbyl\u00e9 m\u00e1slo, kter\u00e9 jste p\u0159edt\u00edm sm\u00edchali s moukou. Sm\u011bs za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te asi 2 minuty, ochutnejte ji a propas\u00edrujte p\u0159es s\u00edtko do om\u00e1\u010dn\u00edku; pod\u00e1vejte zvl\u00e1\u0161\u0165 s rybou. Pokud p\u0159i p\u0159\u00edprav\u011b zbylo \u0161ampa\u0148sk\u00e9, pod\u00e1v\u00e1me ho k j\u00eddlu.<\/p>\n<h3>Nejvy\u0161\u0161\u00ed\" steak<\/h3>\n<blockquote>\n<p>6 porc\u00ed<br \/>\n<strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n3 libry hov\u011bz\u00ed sv\u00ed\u010dkov\u00e9 vcelku<br \/>\n1 \u010dajov\u00e1 l\u017ei\u010dka soli<br \/>\n1 strou\u017eek \u010desneku<br \/>\n1 \u0161\u00e1lek olivov\u00e9ho oleje<br \/>\n\u00bc \u0161\u00e1lku \u0161ampa\u0148sk\u00e9ho<br \/>\n\u00bd libry slaniny<br \/>\n\u010cerstv\u011b mlet\u00fd pep\u0159<br \/>\n2 l\u017e\u00edce nasekan\u00e9 petr\u017eelky<\/p>\n<\/blockquote>\n<p>Sm\u00edchejte olej, \u0161ampa\u0148sk\u00e9, s\u016fl a \u010desnek a nalo\u017ete filet do t\u00e9to sm\u011bsi na 24 hodin do lednice. Tekutinu slijte a na maso polo\u017ete slaninu nakr\u00e1jenou na prou\u017eky a p\u0159ipevn\u011bnou p\u00e1r\u00e1tky. Dochut\u00edme \u010derstv\u011b mlet\u00fdm pep\u0159em a pe\u010deme v troub\u011b 1 hodinu p\u0159i 180 stupn\u00edch za pravideln\u00e9ho podl\u00e9v\u00e1n\u00ed, aby maso z\u016fstalo \u0161\u0165avnat\u00e9. Nakr\u00e1jejte na pl\u00e1tky a pod\u00e1vejte ozdoben\u00e9 petr\u017eelkou.<\/p>\n<blockquote>\n<p>Upozorn\u011bn\u00ed k n\u00e1sleduj\u00edc\u00edm recept\u016fm: Pokud nem\u00e1te zku\u0161enosti s flambov\u00e1n\u00edm, m\u011bli byste se s n\u011bk\u00fdm poradit,<br \/>\nkdo s t\u00edm m\u00e1 zku\u0161enosti, spolupracujte nejprve!<\/p>\n<\/blockquote>\n<h3>Flambovan\u00e9 ban\u00e1ny<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n2 l\u017ei\u010dky m\u00e1sla<br \/>\n2 l\u017ei\u010dky cukru<br \/>\n2 pol\u00e9vkov\u00e9 l\u017e\u00edce \u0161ampa\u0148sk\u00e9ho<br \/>\n4 ban\u00e1ny, pod\u00e9ln\u011b rozkrojen\u00e9<br \/>\n3 cl ko\u0148aku<\/p>\n<\/blockquote>\n<p>V rendl\u00edku s horkou vodou rozpus\u0165te m\u00e1slo a p\u0159idejte ban\u00e1ny posypan\u00e9 cukrem a \u0161ampa\u0148sk\u00fdm. P\u0159ikryjte a va\u0159te 20 minut. Ban\u00e1ny flambujeme s 1,5 cl ko\u0148aku. Ohe\u0148 uhaste prot\u0159ep\u00e1n\u00edm a postup opakujte - hotovo!<\/p>\n<h3>Cr\u00eapes Suzette<\/h3>\n<blockquote>\n<p><strong>K tomu pot\u0159ebujete:<\/strong><br \/>\n1 hrnek mouky<br \/>\n1\/3 \u0161\u00e1lku mou\u010dkov\u00e9ho cukru<br \/>\n\u00bc \u010dajov\u00e9 l\u017ei\u010dky soli<br \/>\n1 l\u017ei\u010dka pr\u00e1\u0161ku do pe\u010diva<br \/>\n1 nastrouhan\u00e1 citronov\u00e1 k\u016fra<br \/>\n2 roz\u0161lehan\u00e1 vejce<br \/>\n1 \u0161\u00e1lek ml\u00e9ka<br \/>\n\u00bd hrnku nesolen\u00e9ho m\u00e1sla<br \/>\n2 l\u017e\u00edce mou\u010dkov\u00e9ho cukru<br \/>\n\u0160\u0165\u00e1va z jednoho pomeran\u010de<br \/>\n2 pol\u00e9vkov\u00e9 l\u017e\u00edce \u0161ampa\u0148sk\u00e9ho<br \/>\npo 1 pol\u00e9vkov\u00e9 l\u017e\u00edci ko\u0148aku, rumu a Cointreau<\/p>\n<\/blockquote>\n<p>Such\u00e9 ingredience prosejeme a pot\u00e9 p\u0159id\u00e1me citronovou k\u016fru, roz\u0161lehan\u00e1 vejce a ml\u00e9ko. Rozpalte vyma\u0161t\u011bnou \u0161estipalcovou p\u00e1nev a nalijte na ni velmi tenkou vrstvu t\u011bsta. Nejprve ope\u010dte jednu stranu pala\u010dinky, pak druhou. Polo\u017ete ji na nah\u0159\u00e1t\u00fd tal\u00ed\u0159 a postup opakujte pro dal\u0161\u00ed pala\u010dinky. Posypte je trochou mou\u010dkov\u00e9ho cukru. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed sm\u00edchejte m\u00e1slo a 3 l\u017e\u00edce cukru, \u0161\u0165\u00e1vu a \u0161ampa\u0148sk\u00e9. P\u0159elo\u017een\u00e9 l\u00edvance obracejte v om\u00e1\u010dce, dokud se dob\u0159e nepropl\u00e1chnou. P\u0159idejte lihovinu, zapalte ji sirkou a ot\u00e1\u010dejte cr\u00eapes v ho\u0159\u00edc\u00ed om\u00e1\u010dce, dokud nedos\u00e1hnou pln\u00e9 chuti.<\/p>\n<h3>Dobrou chu\u0165!<br \/>\nS recepty na \u0161ampa\u0148sk\u00e9 a va\u0159en\u00ed!<\/h3>\n<\/div><\/section><\/p><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872\">\n.flex_column.av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-7vz4-e2ecb25e9168201a3fd1fa7a9982a872 av_one_fifth  avia-builder-el-6  el_after_av_three_fifth  avia-builder-el-last  flex_column_div av-zero-column-padding'     ><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4223,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6525","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/pages\/6525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/comments?post=6525"}],"version-history":[{"count":0,"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/pages\/6525\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/media\/4223"}],"wp:attachment":[{"href":"https:\/\/champagner.com\/cs\/wp-json\/wp\/v2\/media?parent=6525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}