{"id":10877,"date":"2025-02-09T06:00:00","date_gmt":"2025-02-09T06:00:00","guid":{"rendered":"https:\/\/www.mojemedunka.cz\/?p=10877"},"modified":"2025-02-06T16:26:49","modified_gmt":"2025-02-06T16:26:49","slug":"nejlepsi-je-domaci-unor","status":"publish","type":"post","link":"https:\/\/www.mojemedunka.cz\/index.php\/2025\/02\/09\/nejlepsi-je-domaci-unor\/","title":{"rendered":"Nejlep\u0161\u00ed je dom\u00e1c\u00ed: \u00fanor b\u00edl\u00fd, pole s\u00edl\u00ed + masopustn\u00ed kobl\u00ed\u017eky…-:)"},"content":{"rendered":"\n

\u201e\u00danor b\u00edl\u00fd, pole s\u00edl\u00ed. \u201cI kdy\u017e to aktu\u00e1ln\u011b tak nevypad\u00e1, nejzn\u00e1m\u011bj\u0161\u00ed z \u00fanorov\u00fdch pranostik \u0159\u00edk\u00e1, \u017ee kdy\u017e p\u0159\u00edroda odpo\u010d\u00edv\u00e1 pod b\u00edlou pe\u0159inou, m\u00e1 hodn\u011b s\u00edly na bohatou \u00farodu… (\u010cl\u00e1nek p\u0159ipravila Mark\u00e9ta Vopi\u010dkov\u00e1…) <\/em><\/strong><\/p>\n\n\n\n

\u00danor je v\u00a0na\u0161ich mysl\u00edch zak\u00f3dov\u00e1n jako zimn\u00ed m\u011bs\u00edc a statistiky tomu d\u00e1vaj\u00ed za pravdu. Pr\u016fm\u011brn\u00e9 \u00fanorov\u00e9 teploty se v\u011bt\u0161inou pohybuj\u00ed v rozmez\u00ed od -5 \u00b0C do 4 \u00b0C, samoz\u0159ejm\u011b se objevuj\u00ed v\u00fdkyvy na ob\u011b strany, v\u00a0\u00fanoru roku 1929 se pr\u016fm\u011brn\u00e9 teploty pohybovaly kolem -11 \u00b0C, v\u00a0roce 1990 jsme pro\u017e\u00edvali \u00fanor s\u00a0teplotami 6,5 \u00b0C. Zaj\u00edmav\u00e9 je, \u017ee jednou za 8 a\u017e 9 let m\u00edv\u00e1 \u00fanor v pr\u016fm\u011bru teplej\u0161\u00ed po\u010das\u00ed ne\u017e m\u011bs\u00edc b\u0159ezen, kter\u00fd je u\u017e pova\u017eovan\u00fd za jarn\u00ed m\u011bs\u00edc.
P\u016fvod jm\u00e9na \u00fanor se odvozuje od slovesa no\u0159it, respektive od jeho star\u0161\u00ed podoby uno\u0159ovat. Sloveso v sou\u010dasn\u00e9 \u010de\u0161tin\u011b u\u017e\u00edv\u00e1me ve form\u011b zano\u0159ovat nebo pono\u0159ovat se. Ze statistik lze vy\u010d\u00edst, \u017ee kolem poloviny \u00fanora se objevuje v\u00fdrazn\u00e1 obleva, kter\u00e1 vede k\u00a0t\u00e1n\u00ed. Samoz\u0159ejm\u011b v\u00a0t\u00e9 dob\u011b praskaly ledy na zamrzl\u00fdch \u0159ek\u00e1ch, potoc\u00edch a rybn\u00edc\u00edch, kusy ledu se no\u0159ily pod hladinu, a tak daly jm\u00e9no cel\u00e9mu m\u011bs\u00edci. \u00danor je tedy m\u011bs\u00edcem \u201eno\u0159en\u00ed led\u016f\u201c.<\/p>\n\n\n\n

Hromice a Mat\u011bj<\/strong>
Ale zp\u011bt k\u00a0pranostik\u00e1m. Z pohledu pranostik jsou v\u00a0\u00fanoru v\u00fdznamn\u00e9 dva dny. 2. \u00fanora jsou to Hromnice a 24. \u00fanora sv\u00e1tek sv. Mat\u011bje. Po\u00a0Hromnic\u00edch se objevuje o tzv. hromni\u010dn\u00ed zima, kter\u00e1 b\u00fdv\u00e1 \u010dasto druh\u00fdm vrcholem zimy, a b\u011bhem n\u00ed m\u016f\u017eeme po\u010d\u00edtat s velice n\u00edzk\u00fdmi teplotami. Po Hromnic\u00edch se dny u\u017e znateln\u011b prodlu\u017euj\u00ed, co\u017e dokl\u00e1d\u00e1 i zn\u00e1m\u00e1 pranostika: \u201eNa Hromnice, o hodinu v\u00edce.\u201c
Ve staro\u010desk\u00fdch kalend\u00e1\u0159\u00edch byl v\u011bt\u0161inou za prvn\u00ed jarn\u00ed den pova\u017eov\u00e1n sv\u00e1tek sv. Mat\u011bje. Rovn\u011b\u017e p\u0159i staro\u010desk\u00e9m hospod\u00e1\u0159sk\u00e9m d\u011blen\u00ed roku na osm obdob\u00ed byl den sv. Mat\u011bje prv\u00fdm dnem tzv. pozimku neboli p\u0159edja\u0159\u00ed. Svat\u00fd Mat\u011bj \u017eil v 1. stolet\u00ed, chodil se skupinou Je\u017e\u00ed\u0161ov\u00fdch u\u010dedn\u00edk\u016f a \u0161\u00ed\u0159il mladou k\u0159es\u0165anskou v\u00edru. Do skupiny dvan\u00e1cti apo\u0161tol\u016f byl vybr\u00e1n jako n\u00e1hradn\u00edk za zr\u00e1dce Jid\u00e1\u0161e.
Nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00edm zvykem na den sv. Mat\u011bje bylo obch\u00e1zen\u00ed zahrad p\u0159ed v\u00fdchodem slunce prov\u00e1zen\u00e9 magick\u00fdmi \u00fakony, kter\u00e9 m\u011bly ovlivnit \u00farodu. Hospod\u00e1\u0159 zat\u0159\u00e1sl ka\u017ed\u00fdm stromem, aby se stromy probudily ze zimn\u00edho sp\u00e1nku a aby byla bohat\u00e1 \u00faroda.
\u201eNa svat\u00e9ho Mat\u011bje,
sk\u0159ivan pije z\u00a0koleje,
mus\u00ed vrznout,i kdyby m\u011bl zmrznout.\u201c
Lidov\u00e9 po\u0159ekadlo nebo snad r\u00fdmovan\u00e1 pranostika p\u0159isuzuje sv\u00e1tku sv. Mat\u011bje u\u017e jarn\u00ed charakter po\u010das\u00ed. A je\u0161t\u011b jedna ud\u00e1lost se poj\u00ed ke\u00a0sv. Mat\u011bji, a to je pou\u0165. Prvn\u00ed z\u00e1znam o kon\u00e1n\u00ed\u00a0pouti\u00a0ke\u00a0kostelu sv. Mat\u011bje\u00a0poch\u00e1z\u00ed z roku\u00a01595, od t\u00e9 doby se jen s\u00a0malou p\u0159est\u00e1vkou po bitv\u011b na B\u00edl\u00e9 ho\u0159e kon\u00e1 pou\u0165 ka\u017edoro\u010dn\u011b, i kdy\u017e dne\u0161n\u00ed podoba sv\u011btsk\u00e9 pouti je na hony vzd\u00e1len\u00e1 prvn\u00ed c\u00edrkevn\u00ed pouti. St\u00e1le se ale jedn\u00e1 o prvn\u00ed pou\u0165 v\u00a0roce a z\u00e1rove\u0148 nejv\u011bt\u0161\u00ed a nejslavn\u011bj\u0161\u00ed pou\u0165 v\u00a0\u010cech\u00e1ch.<\/p>\n\n\n\n

Masopust<\/strong>
Masopust, lidov\u011b fa\u0161ank nebo jen obecn\u011b karneval, je slavnostn\u00ed obdob\u00ed mezi postn\u00edmi obdob\u00edmi V\u00e1noc a Velikonoc. B\u00fdvalo to vesel\u00e9 obdob\u00ed, za\u010d\u00ednalo hned po T\u0159ech kr\u00e1l\u00edch a vrcholilo Masopustn\u00edm \u00fater\u00fdm, tedy o p\u016flnoci p\u0159ed Popele\u010dn\u00ed st\u0159edou. Pot\u00e9 n\u00e1sledoval p\u0159\u00edsn\u00fd \u010dty\u0159icetidenn\u00ed p\u016fst k uct\u011bn\u00ed smrti Je\u017e\u00ed\u0161e Krista. Masopustn\u00ed zvyky maj\u00ed z\u0159ejm\u011b p\u016fvod v p\u0159edk\u0159es\u0165ansk\u00fdch slovansk\u00fdch oslav\u00e1ch konce zimy.
Jak u\u017e napov\u00edd\u00e1 \u010desk\u00fd n\u00e1zev, \u201emasopust\u201c vych\u00e1z\u00ed ze smyslu slov\u00a0opu\u0161t\u011bn\u00ed masa, stejn\u011b tak slovo \u201ekarneval\u201c, kter\u00e9 poch\u00e1z\u00ed z italsk\u00e9ho \u201ecarne levare\u201c,\u00a0d\u00e1t pry\u010d maso. V\u00a0\u00fanoru masopustn\u00ed vesel\u00ed vrcholilo. Hlavn\u00ed oslavy v\u0161ak prob\u00edhaly celkem 3 dny \u2013 od ned\u011ble do \u00fater\u00fd, p\u0159i\u010dem\u017e v\u00a0\u00fater\u00fd nastalo vyvrcholen\u00ed cel\u00e9 z\u00e1bavy \u2013 chodili tzv. ma\u0161kar\u00e1di, hr\u00e1ly se masopustn\u00ed hry a ve\u010der se konala z\u00e1bava.
V\u00a0cel\u00e9m obdob\u00ed masopustu se hojn\u011b po\u0159\u00e1daly tane\u010dn\u00ed z\u00e1bavy, zab\u00edja\u010dky a svatby a dal\u0161\u00ed spole\u010densk\u00e9 ud\u00e1losti.
Masopustn\u00ed obdob\u00ed bylo obdob\u00edm hodov\u00e1n\u00ed, tradi\u010dn\u011b se p\u0159ipravovalo mnoho specialit, klasikou jsou kobli\u017eky a \u0161kvarkov\u00e9 placky, kter\u00e9 nesm\u011bly p\u0159i masopustn\u00edm vesel\u00ed nikdy chyb\u011bt.<\/p>\n\n\n\n

Masopustn\u00ed kobl\u00ed\u017eky<\/strong>
Na\u00a0koblihy\u00a0si p\u0159ipravte 500 g hladk\u00e9 mouky, 50 g cukru mou\u010dka, 60 g m\u00e1sla, 1 kostku dro\u017ed\u00ed, 250 ml polotu\u010dn\u00e9ho ml\u00e9ka, 1 bal\u00ed\u010dek vanilkov\u00e9ho cukru, 2\u20133 l\u017e\u00edce rumu a 4 \u017eloutky. Na sma\u017een\u00ed budete pot\u0159ebovat v\u011bt\u0161\u00ed mno\u017estv\u00ed rostlinn\u00e9ho oleje a k pln\u011bn\u00ed libovolnou marmel\u00e1du, d\u017eem nebo \u010dokol\u00e1dov\u00fd kr\u00e9m.
Ze surovin vypracujte obvykl\u00fdm zp\u016fsobem kynut\u00e9 t\u011bsto a nechte ho v\u00a0ut\u011brkou zakryt\u00e9 m\u00edse na tepl\u00e9m m\u00edst\u011b kynout asi 2 hodiny. Pot\u00e9 na pomou\u010dn\u011bn\u00e9m v\u00e1le t\u011bsto zpracujte, vyv\u00e1lejte ho na siln\u011bj\u0161\u00ed, asi 2 cm siln\u00fd pl\u00e1t a z\u00a0n\u011bj vykrajujte kole\u010dka o pr\u016fm\u011bru asi 7 cm. Kobl\u00ed\u017eky nechte na v\u00e1le p\u011bkn\u011b vykynout, pot\u00e9 osma\u017ete do zlatova ve vy\u0161\u0161\u00ed vrstv\u011b oleje. Po usma\u017een\u00ed m\u016f\u017eete kobl\u00ed\u017eky opatrn\u011b naplnit zvolenou n\u00e1pln\u00ed.<\/p>\n\n\n\n

\u0160kvarkov\u00e9 placky<\/strong>
P\u0159ipravte si 50 ml ml\u00e9ka, 300 g polohrub\u00e9 mouky, 20 g kvasnic, l\u017ei\u010dku krystalov\u00e9ho cukru, 150 g \u0161kvark\u016f, 1 \u017eloutek, \u00bd l\u017ei\u010dky soli a 100 ml b\u00edl\u00e9ho v\u00edna.
Z ml\u00e9ka, cukru a kvasnic ud\u011blejte kv\u00e1sek a nechte v\u00a0teple vzej\u00edt. Do mouky dejte nasekan\u00e9 \u0161kvarky, \u017eloutek, s\u016fl, kv\u00e1sek a v\u00edno. Vypracujte nelepiv\u00e9 t\u011bsto, a to nechte v\u00a0teple kynout asi 60 minut. Vykynut\u00e9 t\u011bsto znovu zpracujte. \u0160kvarkov\u00e9 placi\u010dky m\u016f\u017eete tvarovat ru\u010dn\u011b nebo t\u011bsto rozv\u00e1lejte na siln\u011bj\u0161\u00ed placku, placi\u010dky m\u016f\u017eete vykrajovat hrne\u010dkem. Placky p\u0159endejte na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem, nechte znovu 20 minut kynout a pak pe\u010dte v troub\u011b vyh\u0159\u00e1t\u00e9 na 180 \u00b0C dozlatova.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Ing. Mark\u00e9ta R\u016f\u017eena Vopi\u010dkov\u00e1, Ph.D.<\/em><\/p>\n\n\n\n

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

\u201e\u00danor b\u00edl\u00fd, pole s\u00edl\u00ed. \u201cI kdy\u017e to aktu\u00e1ln\u011b tak nevypad\u00e1, nejzn\u00e1m\u011bj\u0161\u00ed z \u00fanorov\u00fdch pranostik \u0159\u00edk\u00e1, \u017ee kdy\u017e p\u0159\u00edroda odpo\u010d\u00edv\u00e1 pod b\u00edlou pe\u0159inou, m\u00e1 hodn\u011b s\u00edly na bohatou \u00farodu… (\u010cl\u00e1nek p\u0159ipravila Mark\u00e9ta Vopi\u010dkov\u00e1…) \u00danor je v\u00a0na\u0161ich mysl\u00edch zak\u00f3dov\u00e1n jako zimn\u00ed m\u011bs\u00edc a statistiky tomu d\u00e1vaj\u00ed za pravdu. Pr\u016fm\u011brn\u00e9 \u00fanorov\u00e9 teploty se v\u011bt\u0161inou pohybuj\u00ed v rozmez\u00ed od -5 \u00b0C do 4 \u00b0C, samoz\u0159ejm\u011b se objevuj\u00ed v\u00fdkyvy na ob\u011b strany, v\u00a0\u00fanoru roku 1929 se pr\u016fm\u011brn\u00e9 teploty pohybovaly kolem -11 \u00b0C, v\u00a0roce 1990 jsme pro\u017e\u00edvali \u00fanor s\u00a0teplotami 6,5 \u00b0C. Zaj\u00edmav\u00e9 je, \u017ee jednou za 8 a\u017e 9 let m\u00edv\u00e1 \u00fanor v pr\u016fm\u011bru teplej\u0161\u00ed po\u010das\u00ed ne\u017e m\u011bs\u00edc b\u0159ezen, kter\u00fd je u\u017e pova\u017eovan\u00fd za jarn\u00ed m\u011bs\u00edc.P\u016fvod jm\u00e9na \u00fanor se odvozuje od slovesa no\u0159it, respektive od jeho star\u0161\u00ed podoby uno\u0159ovat. Sloveso v sou\u010dasn\u00e9 \u010de\u0161tin\u011b u\u017e\u00edv\u00e1me ve form\u011b zano\u0159ovat nebo pono\u0159ovat se. Ze statistik lze vy\u010d\u00edst, \u017ee kolem poloviny \u00fanora se objevuje v\u00fdrazn\u00e1 obleva, kter\u00e1 vede k\u00a0t\u00e1n\u00ed. Samoz\u0159ejm\u011b v\u00a0t\u00e9 dob\u011b praskaly ledy na zamrzl\u00fdch \u0159ek\u00e1ch, potoc\u00edch a rybn\u00edc\u00edch, kusy ledu se no\u0159ily pod hladinu, a tak daly jm\u00e9no cel\u00e9mu m\u011bs\u00edci. \u00danor je tedy m\u011bs\u00edcem \u201eno\u0159en\u00ed led\u016f\u201c. Hromice a Mat\u011bjAle zp\u011bt k\u00a0pranostik\u00e1m. Z pohledu pranostik jsou v\u00a0\u00fanoru v\u00fdznamn\u00e9 dva dny. 2. \u00fanora jsou to Hromnice a 24. \u00fanora sv\u00e1tek sv. Mat\u011bje. Po\u00a0Hromnic\u00edch se objevuje o tzv. hromni\u010dn\u00ed zima, kter\u00e1 b\u00fdv\u00e1 \u010dasto druh\u00fdm vrcholem zimy, a b\u011bhem n\u00ed m\u016f\u017eeme po\u010d\u00edtat s velice n\u00edzk\u00fdmi teplotami. Po Hromnic\u00edch se dny u\u017e znateln\u011b prodlu\u017euj\u00ed, co\u017e dokl\u00e1d\u00e1 i zn\u00e1m\u00e1 pranostika: \u201eNa Hromnice, o hodinu v\u00edce.\u201cVe staro\u010desk\u00fdch kalend\u00e1\u0159\u00edch byl v\u011bt\u0161inou za prvn\u00ed jarn\u00ed den pova\u017eov\u00e1n sv\u00e1tek sv. Mat\u011bje. Rovn\u011b\u017e p\u0159i staro\u010desk\u00e9m hospod\u00e1\u0159sk\u00e9m d\u011blen\u00ed roku na osm obdob\u00ed byl den sv. Mat\u011bje prv\u00fdm dnem tzv. pozimku neboli p\u0159edja\u0159\u00ed. Svat\u00fd Mat\u011bj \u017eil v 1. stolet\u00ed, chodil se skupinou Je\u017e\u00ed\u0161ov\u00fdch u\u010dedn\u00edk\u016f a \u0161\u00ed\u0159il mladou k\u0159es\u0165anskou v\u00edru. Do skupiny dvan\u00e1cti apo\u0161tol\u016f byl vybr\u00e1n jako n\u00e1hradn\u00edk za zr\u00e1dce Jid\u00e1\u0161e.Nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00edm zvykem na den sv. Mat\u011bje bylo obch\u00e1zen\u00ed zahrad p\u0159ed v\u00fdchodem slunce prov\u00e1zen\u00e9 magick\u00fdmi \u00fakony, kter\u00e9 m\u011bly ovlivnit \u00farodu. Hospod\u00e1\u0159 zat\u0159\u00e1sl ka\u017ed\u00fdm stromem, aby se stromy probudily ze zimn\u00edho sp\u00e1nku a aby byla bohat\u00e1 \u00faroda.\u201eNa svat\u00e9ho Mat\u011bje,sk\u0159ivan pije z\u00a0koleje,mus\u00ed vrznout,i kdyby m\u011bl zmrznout.\u201cLidov\u00e9 po\u0159ekadlo nebo snad r\u00fdmovan\u00e1 pranostika p\u0159isuzuje sv\u00e1tku sv. Mat\u011bje u\u017e jarn\u00ed charakter po\u010das\u00ed. A je\u0161t\u011b jedna ud\u00e1lost se poj\u00ed ke\u00a0sv. Mat\u011bji, a to je pou\u0165. Prvn\u00ed z\u00e1znam o kon\u00e1n\u00ed\u00a0pouti\u00a0ke\u00a0kostelu sv. Mat\u011bje\u00a0poch\u00e1z\u00ed z roku\u00a01595, od t\u00e9 doby se jen s\u00a0malou p\u0159est\u00e1vkou po bitv\u011b na B\u00edl\u00e9 ho\u0159e kon\u00e1 pou\u0165 ka\u017edoro\u010dn\u011b, i kdy\u017e dne\u0161n\u00ed podoba sv\u011btsk\u00e9 pouti je na hony vzd\u00e1len\u00e1 prvn\u00ed c\u00edrkevn\u00ed pouti. St\u00e1le se ale jedn\u00e1 o prvn\u00ed pou\u0165 v\u00a0roce a z\u00e1rove\u0148 nejv\u011bt\u0161\u00ed a nejslavn\u011bj\u0161\u00ed pou\u0165 v\u00a0\u010cech\u00e1ch. MasopustMasopust, lidov\u011b fa\u0161ank nebo jen obecn\u011b karneval, je slavnostn\u00ed obdob\u00ed mezi postn\u00edmi obdob\u00edmi V\u00e1noc a Velikonoc. B\u00fdvalo to vesel\u00e9 obdob\u00ed, za\u010d\u00ednalo hned po T\u0159ech kr\u00e1l\u00edch a vrcholilo Masopustn\u00edm \u00fater\u00fdm, tedy o p\u016flnoci p\u0159ed Popele\u010dn\u00ed st\u0159edou. Pot\u00e9 n\u00e1sledoval p\u0159\u00edsn\u00fd \u010dty\u0159icetidenn\u00ed p\u016fst k uct\u011bn\u00ed smrti Je\u017e\u00ed\u0161e Krista. Masopustn\u00ed zvyky maj\u00ed z\u0159ejm\u011b p\u016fvod v p\u0159edk\u0159es\u0165ansk\u00fdch slovansk\u00fdch oslav\u00e1ch konce zimy.Jak u\u017e napov\u00edd\u00e1 \u010desk\u00fd n\u00e1zev, \u201emasopust\u201c vych\u00e1z\u00ed ze smyslu slov\u00a0opu\u0161t\u011bn\u00ed masa, stejn\u011b tak slovo \u201ekarneval\u201c, kter\u00e9 poch\u00e1z\u00ed z italsk\u00e9ho \u201ecarne levare\u201c,\u00a0d\u00e1t pry\u010d maso. V\u00a0\u00fanoru masopustn\u00ed vesel\u00ed vrcholilo. Hlavn\u00ed oslavy v\u0161ak prob\u00edhaly celkem 3 dny \u2013 od ned\u011ble do \u00fater\u00fd, p\u0159i\u010dem\u017e v\u00a0\u00fater\u00fd nastalo vyvrcholen\u00ed cel\u00e9 z\u00e1bavy \u2013 chodili tzv. ma\u0161kar\u00e1di, hr\u00e1ly se masopustn\u00ed hry a ve\u010der se konala z\u00e1bava.V\u00a0cel\u00e9m obdob\u00ed masopustu se hojn\u011b po\u0159\u00e1daly tane\u010dn\u00ed z\u00e1bavy, zab\u00edja\u010dky a svatby a dal\u0161\u00ed spole\u010densk\u00e9 ud\u00e1losti.Masopustn\u00ed obdob\u00ed bylo obdob\u00edm hodov\u00e1n\u00ed, tradi\u010dn\u011b se p\u0159ipravovalo mnoho specialit, klasikou jsou kobli\u017eky a \u0161kvarkov\u00e9 placky, kter\u00e9 nesm\u011bly p\u0159i masopustn\u00edm vesel\u00ed nikdy chyb\u011bt. Masopustn\u00ed kobl\u00ed\u017ekyNa\u00a0koblihy\u00a0si p\u0159ipravte 500 g hladk\u00e9 mouky, 50 g cukru mou\u010dka, 60 g m\u00e1sla, 1 kostku dro\u017ed\u00ed, 250 ml polotu\u010dn\u00e9ho ml\u00e9ka, 1 bal\u00ed\u010dek vanilkov\u00e9ho cukru, 2\u20133 l\u017e\u00edce rumu a 4 \u017eloutky. Na sma\u017een\u00ed budete pot\u0159ebovat v\u011bt\u0161\u00ed mno\u017estv\u00ed rostlinn\u00e9ho oleje a k pln\u011bn\u00ed libovolnou marmel\u00e1du, d\u017eem nebo \u010dokol\u00e1dov\u00fd kr\u00e9m.Ze surovin vypracujte obvykl\u00fdm zp\u016fsobem kynut\u00e9 t\u011bsto a nechte ho v\u00a0ut\u011brkou zakryt\u00e9 m\u00edse na tepl\u00e9m m\u00edst\u011b kynout asi 2 hodiny. Pot\u00e9 na pomou\u010dn\u011bn\u00e9m v\u00e1le t\u011bsto zpracujte, vyv\u00e1lejte ho na siln\u011bj\u0161\u00ed, asi 2 cm siln\u00fd pl\u00e1t a z\u00a0n\u011bj vykrajujte kole\u010dka o pr\u016fm\u011bru asi 7 cm. Kobl\u00ed\u017eky nechte na v\u00e1le p\u011bkn\u011b vykynout, pot\u00e9 osma\u017ete do zlatova ve vy\u0161\u0161\u00ed vrstv\u011b oleje. Po usma\u017een\u00ed m\u016f\u017eete kobl\u00ed\u017eky opatrn\u011b naplnit zvolenou n\u00e1pln\u00ed. \u0160kvarkov\u00e9 plackyP\u0159ipravte si 50 ml ml\u00e9ka, 300 g polohrub\u00e9 mouky, 20 g kvasnic, l\u017ei\u010dku krystalov\u00e9ho cukru, 150 g \u0161kvark\u016f, 1 \u017eloutek, \u00bd l\u017ei\u010dky soli a 100 ml b\u00edl\u00e9ho v\u00edna.Z ml\u00e9ka, cukru a kvasnic ud\u011blejte kv\u00e1sek a nechte v\u00a0teple vzej\u00edt. Do mouky dejte nasekan\u00e9 \u0161kvarky, \u017eloutek, s\u016fl, kv\u00e1sek a v\u00edno. Vypracujte nelepiv\u00e9 t\u011bsto, a to nechte v\u00a0teple kynout asi 60 minut. Vykynut\u00e9 t\u011bsto znovu zpracujte. \u0160kvarkov\u00e9 placi\u010dky m\u016f\u017eete tvarovat ru\u010dn\u011b nebo t\u011bsto rozv\u00e1lejte na siln\u011bj\u0161\u00ed placku, placi\u010dky m\u016f\u017eete vykrajovat hrne\u010dkem. Placky p\u0159endejte na plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem, nechte znovu 20 minut kynout a pak pe\u010dte v troub\u011b vyh\u0159\u00e1t\u00e9 na 180 \u00b0C dozlatova. \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Ing. Mark\u00e9ta R\u016f\u017eena Vopi\u010dkov\u00e1, Ph.D.<\/p>\n","protected":false},"author":3,"featured_media":10882,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,31,32],"tags":[],"class_list":["post-10877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medunka","category-pro-inspiraci","category-recepty"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/10877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/comments?post=10877"}],"version-history":[{"count":3,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/10877\/revisions"}],"predecessor-version":[{"id":10881,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/10877\/revisions\/10881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media\/10882"}],"wp:attachment":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media?parent=10877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/categories?post=10877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/tags?post=10877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}